• Title, Summary, Keyword: Sun-dried (Korea) salt

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3 Months Repeated Dose Toxicity Studies of the Bamboo Salt(Jukyum) in Rats (죽염에 대한 3개월 반복투여 독성시험연구)

  • 김준규;서경원;이봉훈;박미경;박창원;신동환;홍충만;한범석;김윤정
    • Toxicological Research
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    • v.18 no.2
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    • pp.149-157
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    • 2002
  • Though the bamboo salt, called as "JUKYUM" has been widely used in Korea as panacea, it's toxicity was not screened completely. To investigate the toxicity of bamboo salt, we compared with the toxicity of crude salt and reagent-grade NaCl by performing repeated dose (3 month's) oral toxicity test in SD rats. Crude salt, natural sun-dried salt (crude salt) production, was purchased from the western seashore of Korean peninsular and reagent-grade NaCl was purchased from Sigma company. Results of repeated dose oral toxicity tests for 3 months (bamboo salt; 750, 1500, 3000 mg/kg/day, crude salt : 3000 mg/kg/day, reagent-grade NaCl; 3000 mg/kg/day) suggested that the bamboo salt treated group show no significant toxicological findings with body weights and organ weighs changes, and hematological, serum bio-chemical and histopathological findings compared with other groups.er groups.

Standardizations of Traditional Special Kimchi in Kyungsang Province (경상도 별미김치의 표준화 연구)

  • 한지숙
    • Journal of the East Asian Society of Dietary Life
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    • v.5 no.2
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    • pp.27-38
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    • 1995
  • This study was conducted to standardize ingredient ratio and preparation method of mafor traditional special kimchies in kyungsang province, korea. There were about 35 varieties of special kimchi in Kyungsang province. Six varieties of them such as burdock kimchi, wild leek kimchi, green thread onion kimchi, perilla leaf kimchi, Godulbaegi(Korean wild lettuce) kimchi, and red pepper leaf kimchi were selected, because they tasted good and the physiological functions of their main ingredients were excellent. The ingredient ratios of the selected special kimchi were standardized through surveying hereditary preparation of some families in kyungsang province and using the literatures including cooking books. The standardized ingredient ratio of the burdock kimchi was 15.1 pickled anchovy juice, 6.8 red pepper powder, 5.7 garlic, 2.2 ginger, 18.0 rice flour paste, 13.5 green thread onion, and 1.2 sesame seed in proportion to 100 of burdock. The standardized preparation step of the selected special kimchies was similar except some preprocessing methods of main ingredients. The diagonally cut-up burdock ws usually parboiled or soaked in salted water, then it was mixed with the other ingredients. Wild leek and green thread onion were usually pickled with salt or pickled anchovy juice. Sometimes the green thread onion pickled was dried in the sun. General preprocessing of perilla leaf, Korean wild lettuce, and red pepper leaf was soaking them in salted water for about 5-10 days. Sometimes red pepper leaf was heated with steam and dried in the sun, then it was mixed with the other ingredients.

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Nutritional Characteristics of the Major Commercial Dried Fish in Korea (국내 시판 주요 건제품의 영양 특성)

  • Nam, Ki-Ho;Park, Sun Young;Kim, Do Youb;Kang, Sang In;Kim, Yeon-Kye;Jeong, Eun-Jeong;Kim, Jin-Soo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.52 no.3
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    • pp.209-223
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    • 2019
  • This study was conducted to investigate nutrition characteristics of the following major commercially available dried fish (MCDF) in South Korea: plain-dried fish [nogari (PD-N), Alaska pollock (PD-AP), red tongue sole (PD-RTS), and young tidepool gunnel (PD-YTG)], salt-dried fish [(yellow corvina (SD-YC) and red tilefish (SD-RT)], four types of boiled-dried anchovy of different sizes (BD-As), and freeze-dried fish [Pacific saury (FD-PS), Alaska pollock (FD-AP), and Katsuobushi]. The energy content of the MCDF ranged from 103.0 to 420.5 kcal per 100 g. The MCDF in nutritional and functional properties of minerals were SD-RT and Katsuobushi in calcium; none in phosphorus, sodium, or zinc; Katsuobushi in potassium and magnesium; PD-AP, SD-YC, and SD-RT in iron, PD-AP, PD-RTS, SD-YC, and SD-RT in copper; and PD-N, PD-AP, PD-RTS, SD-YC, SD-RT, FD-PS, FD-AP and Katsuobushi in manganese. The total amino acid content of the MCDF ranged from 15.85 to 71.96 g per 100 g; the major amino acids were glutamic acid, aspartic acid, lysine, and leucine. The fatty acid content of the MCDF ranged from 0.81 to 2.93 g per 100 g. The MCFSP expected in nutritional and functional properties of vitamins were PD-N, PD-RTS, FD-PS, FD-AP, and Katsuobushi in riboflavin; PD-N, PD-AP, PD-YTG, BD-As, FD-PS, FD-AP, and Katsuobushi in niacin; PD-N, PD-RTS, SD-YC, and BD-As in vitamin A; and PD-AP, PD-YTG, SD-YC, and FD-AP in vitamin E.

Comparison of quality changes in brined cabbage with deep sea water salt and a commercial brined cabbage product (해양심층수염 절임배추와 시판 절임배추의 품질변화 비교)

  • Lim, Ji Hoon;Jung, Jee Hee;Kim, Dong Soo;Kim, Young Myoung;Kim, Byoung Mok
    • Korean Journal of Food Preservation
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    • v.21 no.5
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    • pp.676-687
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    • 2014
  • This study investigated the quality changes in cabbage brined with deep sea water salt and in a commercial brined cabbage product. The subject cabbages were separated into two groups: those manufactured in the Lab (ML) and the commercial brined cabbage product (CP). Each group had three brining treatments: with sun-dried salt (S, CS), refined salt (R, CR), and deep sea water salt (D, CD). The salinity level of the ML group was 2.1~2.3%, higher than that of the CP group (1.1~1.5%). The total plate count (TPC) was detected as 5.0 log CFU/g with the S, R, and D treatments at Day 7, but the growth rate of the TPC with the CS, CR, and CD treatments was faster than that with the S, R, and D treatments (6.9~7.7 log CFU/g). A lactic acid bacteria (LAB) level of 5.0~6.6 log CFU/g was also detected in the S, R, and D samples, but only 7.0~7.6 log CFU/g was detected in the CP groups at Day 14. The instrumental hardness levels of the cabbage brined with the deep sea water salts (D and CD) were 3,971 g and 3,932.4 g, respectively, which were significantly higher than those of the samples that were salted with sun-dried salt and refined salt (p<0.05). As for the sensory attributes, S, D, and CD maintained their marketability scores until the end of the storage period for all the properties. CD presented the highest total free amino acid (478.9 mg%), glutamic acid (107.0 mg%), citric acid (428 mg%), and sodium (189 ppm) contents.

Interchange of Dietary Culture between Korea and China (중한식문화(中韓食文化)의 교류(交流))

  • Lee, Sung-Woo
    • Journal of the Korean Society of Food Culture
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    • v.4 no.2
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    • pp.191-197
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    • 1989
  • Before Jin (秦) period, Oriental (Eastern) culture was established in Korea different from China. Bulgogi (babecued beef, 貊炙) and legume fermented soy were transmitted into China. Afterward, alcohol drink, rice cake and cookie, shic-hae (lactic acid fermented fish products), Kimchi (fermented vegetable) were introduced and modified for Korea. Buddhism was transmitted to Korea through China, but selective animal was used as food. Later period of Koryo Dynasty, meat-eating become common due to mongorian influence and distilled spirits was introduced by mongorian. During Chosun Dynasty, table setting of spoon and chopstick was established, due to Confucian influence, dog eating, raw fish and raw meat eating became popular and nutrition for elderly was developed, whereas tea culture declined. In recent period (under the Japanese rule) Chinese introduced chinese noodle, chinese cuisine, chinese pancake and sun-dried salt. many chinese cultivated chinese vegetables.

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A Study on Color Trend of Sun Dried Salt Package Design Distributed in Korea (국내 시장에서 유통되는 식용 천일염 패키지 디자인의 색채 경향 연구)

  • Jun, mi-ok;No, hwang-woo
    • Proceedings of the Korea Contents Association Conference
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    • pp.25-26
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    • 2013
  • 염관리법 제정 이후 천일염산업이 활성화되고 있다. 최근 미네랄과 칼슘 등의 풍부한 영양성분이 함유된 국내산 천일염의 판매량이 급증하고 있다. 우수한 품질이 알려지며 외국 시장에도 수출이 이루어지고 있다. 국내 외 시장에서 명품 천일염으로 자리잡기 위해서는 품질이 우선이지만 패키지 디자인도 중요하다. 국내 수입 천일염 패키지의 다양한 색상보다 국내 천일염 패키지의 색상은 관용색을 주로 사용하고 있어 주목성이 떨어진다. 패키지디자인에서 색상은 중요한 요소 중 하나이다. 컬러 마케팅이 중요한 요즘 한 번 구입한 브랜드를 재구입할 수 있도록 소비자의 머리에 제품의 색상이 각인될 수 있는 컬러 선택이 중요하다. 이를 위해 수입 천일염 패키지디자인의 색상과 국내산 천일염 패키지디자인의 색상을 비교분석하여 국내 천일염 패키지디자인의 개선 방향을 모색하고 더 나은 부가가치를 창출하고자 한다.

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Optimal Processing Conditions and Concentrations for Red Pepper Powder and Crushed Garlic in the Manufacture of Squid Todarodes paxificus Sikhae (오징어(Todarodes paxificus) 식해 제조시 고춧가루 및 마늘의 발효최적 첨가량 최적 공정 개발)

  • Kim, So-Ra;Han, Dae-Won;Im, Mi-Jin;Cho, Soon-Yeong
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.45 no.6
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    • pp.640-647
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    • 2012
  • Squid Sikhae is a traditional salt-fermented food in Korea. We evaluated the standardization of optimal processing conditions for desirable quality-controlled squid Sikhae using analyses of physiochemical properties, microbiological species, and organoleptic tests. The optimal fermentation temperature, sun-dried sea salt concentration, and fermentation period for manufacturing squid Sikhae products of the aceeptable quality were $10^{\circ}C$, 4%, and 6 days. In addition, optimal concentrations of the additional ingredients of red pepper powder and crushed garlic for acceptable quality squid Sikhae were both 6%.

Management plan for UNESCO Shinan Dadohae Biosphere Reserve (SDBR), Republic of Korea: integrative perspective on ecosystem and human resources

  • Lee, Heon-Jong;Cho, Kyoung-Man;Hong, Sun-Kee;Kim, Jae-Eun;Kim, Kyoung-Wan;Lee, Kyoung-Ah;Moon, Kyong-O
    • Journal of Ecology and Environment
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    • v.33 no.2
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    • pp.95-103
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    • 2010
  • The archipelago in the southwest sea, Korea, was registered as Shinan Dadohae Biosphere Reserve by United Nations Educational, Scientific and Cultural Organization Man and the Biosphere (UNESCO MAB) on May 26, 2009. This study was conducted to determine a method of reconciling natural and anthropogenic processes and to enable sustainable development in the vicinity of the Shinan Dadohae Biosphere Reserve (SDBR). To accomplish this, the characteristics of SDBR with respect to biodiversity and cultural diversity were evaluated. In addition, a management plan regarding the wise use of the SDBR was developed while focusing on four parts: cultural support to induce motivation for native conservation and development; development and specification of fisheries and cultivation based on local community systems; restructuring of marine food products and resource transporting systems; activation and discovery of indigenous knowledge to enable networking between local residents, academia and the UNESCO-international society.

Effect of Titanium Sulfate Addition on Crystal Growth of the Flaky α-Al2O3 (황산티타늄의 첨가가 판상 α-Al2O3의 결정성장에 미치는 영향)

  • Park, Byung-Ki;Cho, Sun-Mi;Lee, Jung-Min
    • Journal of the Korean Ceramic Society
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    • v.42 no.5
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    • pp.338-345
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    • 2005
  • To prepare the complex gel of flux and pseudo-boehmite used in precursor of the flaky ${\alpha}-A1_2O_3$ crystal, aqueous solution of the mixture of sodium carbonate and sodium phosphate was added with stirring in aqueous solution of the mixture of sodium sulfate, potassium sulfate and titanium sulfate. The complex gel was dried at $110^{\circ}C$ and was crystallized above $1,050^{\circ}C$, and then the effect of the amount of titanium sulfate on size, morphology, thickness and crystal size distribution of the flaky ${\alpha}-A1_2O_3$ crystal was investigated. Addition of titanium sulfate was prevented the aggregation and generation of twin crystal, and had an effect on the crystal size and the thickness during crystal growth. When the amount of titanium sulfate was more than 6 g, particle size was decreased but was free from crystal twining and aggregation. On the other hand, when the amount of titanium sulfate was lower than 6 g, crystal size was increased but crystal twinning and aggregation were noticed.

Comparison of Dietary Behaviors Related to Sodium Intake by Gender and Age (나트륨 섭취량과 관련된 식행동의 성별 및 연령별 비교)

  • Park, Young-Sook;Son, Sook-Mee;Lim, Wha-Jae;Kim, Sook-Bae;Chung, Yeon-Sun
    • Korean Journal of Community Nutrition
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    • v.13 no.1
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    • pp.1-12
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    • 2008
  • This study was performed to understand recognition and behaviors related to sodium intake of Korean adults. The data were collected from subjects including 267 male and 285 female adults in nationwide and compared by gender and by age. We found that the male group showed significantly higher smoking, alcohol drinking, and exercise does the female group. The older group (40 to 59 years) revealed significantly higher exercise and lower alcohol drinking; however general disease and hypertension prevalence, diet therapy practice, and meditation for hypertension were higher. Recognizing sodium levels of foods containing high-sodium, and sodium-nutriture labels when purchasing foods, and knowing differences between salt and sodium of the male group or recognizing sodium levels of foods containing high-sodium of the older group was worse than the other. Among the 32 food behaviors, only 12 were identified as significantly correlated to sodium intake levels including behaviors of preferring Chinese and Japanese foods to Western foods, preferring kimchi to raw vegetables, completely consuming soup, stew, noodle liquid, liking of dried fish and salted mackerel, frequent eat-outs or delivered foods, and so forth. There were significant differences between gender or age groups in terms of sodium intake-increasing behaviors; the male group showed higher behaviors of preferring salty taste and eating all broths. And the older group revealed higher behavior of adding table salt as well as the previous two, however, the younger group showed more behaviors of eat-outs or delivered foods and not the liquid of kimchi.