• 한국식품영양과학회지
• /
• 제40권7호
• /
• pp.956-961
• /
• 2011

본 연구는 건조우주비빔밥의 안전성을 확보하기 위해서 고선량(30 kGy) 조사된 건조우주비빔밥을 ICR 마우스에 3개월간 섭취시킨 다음 독성평가를 수행하였다. 비조사 시료 및 30 kGy 조사 비빔밥을 암수 마우스에 투여를 한 결과 시험기간 동안 시험물질에 의한 임상증상이나 폐사 동물은 나타나지 않았으며, 체중 변화, 사료섭취량 및 주요 장기 무게도 대조군에 비해 차이를 보이지 않았다. 혈액학적 검사 및 혈청학적 검사 모두 정상적인 수치를 나타냈다. 병리조직학적 검사 역시 간 및 신장 모두 정상적인 구조를 유지하고 있었으며 염증, 괴사 등의 유의할 만한 병적 변화도 관찰되지 않았다. 따라서 30 kGy로 감마선 조사된 건조우주비빔밥은 암수 마우스에 3개월간 섭취시켜도 본 시험조건에서는 독성이 없는 것으로 판명되었다.

• 한국식생활문화학회지
• /
• 제29권5호
• /
• pp.444-453
• /
• 2014

This study investigated the antioxidative activities and quality characteristics of Aster scaber Bibimbap as a home meal replacement with blanching (BASB) or without blanching (ASB) pretreatment. BASB samples at 5.0 g showed higher moisture, crude protein, and ash contents than the control (p<0.05). Color L, a, b-values of samples significantly decreased with increased content of Aster scaber powder (p<0.05). BASB samples showed lower hardness than ASB samples. BASB samples showed higher total phenolic content and DPPH radical scavenging activity than ASB samples. BASB samples showed higher sensory values for color, savory aroma, savory flavor, and aftertaste than ASB samples. Except for glossiness, BASB samples showed higher sensory acceptance scores than ASB samples. Sensory acceptance tests of all samples showed high scores for 'usually like', representing the possibility of successful development of Bibimbap as a home meal replacement, especially that containing blanching pre-treated Aster scaber powder.

• 동아시아식생활학회지
• /
• 제19권6호
• /
• pp.1018-1024
• /
• 2009

The effects of the water extract of beef shank bones on the physical and sensory characteristics of cooked rice for JeonJu Bibimbap were investigated. Five kinds of cooked rice were prepared with 0%(control), 20%, 40%, 60%, and 100% of the beef shank bones extract. An increase in the beef shank bones extract concentration was associated with a lower moisture content of the cooked rice. The color(L, b value) of the cooked rice prepared with the beef shank bones extract became gradually darker during storage at $60^{\circ}C$. In regards to the textural properties of the cooked rice, the hardness increased with the addition of the beef shank bones extract and chewiness was changed in a similar pattern to that of hardness. However, the adhesiveness significantly decreased. In the sensory evaluation, the cooked rice prepared with 20 and 40% of the beef shank bones extract had the best sensory quality for JeonJu Bibimbap.

• 한국식생활문화학회지
• /
• 제34권1호
• /
• pp.53-60
• /
• 2019

This study investigated the sensory characteristics and antioxidative activity of the reduced salt dried bulgogi bibimbap containing AF-343, a dandelion-derived compound extract. A sample with a 30% reduced salt had a sodium amount of 659.01 mg, which was significantly lower than that of the sample before the reduction (p<0.05). The textural hardness of the SW (Standard sample with the AF-343), showed the lowest value of $1.03N/cm^2$, indicating that the AF-343-containing sample could have a slightly softer texture than the non-containing sample. In the analytical sensory test, the AF-343-containing samples showed a synergistic effect on the aroma and flavor of bulgogi, with values of 5.7 and 8.4, respectively, which were significantly higher than that of the non-containing sample group (4.3 and 4.4, respectively). The hardness by the sensory test was slightly hard with values of 7.2-8.1 in all samples, indicating that textural improvement was needed. In the acceptance test, all the samples scored with slightly lower values of 4-5 points, highlighting the need for future studies to improve the sensory characteristics of dried bibimbap. The flavonoid contents of AF-343-containing SW and RW sample groups were 68.21 and 64.31 mg GAE/100 g, respectively, which were significantly higher than those of the samples without AF-343 (49.06 and 44.82 mg GAE/100 g, respectively) (p<0.05). The ABTS and DPPH radical scavenging activities were similar to those of the flavonoid contents. As a result, in the production of AF-343-containing reduced-salt dried bulgogi bibimbap, more study on the textural improvement will be needed to achieve better palatability.

• 한국조리학회지
• /
• 제15권1호
• /
• pp.169-180
• /
• 2009

최근 현대인의 건강지향욕구는 끊임없는 건강식의 추구를 유도하고 있다. 그러한 측면에서 한국음식은 사용되는 많은 식재료가 기름을 사용하지 않음에도 불구하고 여전히 다른 나라에서 건강식으로 인정받고 있지 않고 있는 실정이다. 본 연구는 중국심양지역에 거주하는 299명의 중국학생을 대상으로 한국음식과 비빔밥에 대한 인식을 검토해보고자 한다. 연구결과에서 보면, 한국음식을 싫어한다고 응답한 경우는 조사 대상자의 25.4%이고 비빔밥을 싫어한다고 응답한 경우는 27%였으며 한국음식을 싫어하는 이유는 '맛이없어서', '외관이 나빠 보여서'인 것으로 나타났다. 그러므로 충국 식문화에 어울릴 수 있는 한국음식을 만들고 비빔밥의 인기도를 증가시키기 위해서는 중국인이 좋아하는 음식의 종류와 맛에 대해 알아야 하며 중국인이 좋아하고 싫어하는 것에 대한 이유에 대해 검토해서 중국인이 선호할 수 있는 비빔밥을 개발하여야 할 것으로 생각된다.

• 한국식생활문화학회지
• /
• 제32권3호
• /
• pp.235-243
• /
• 2017

We investigated the antioxidant, physicochemical, and sensory characteristics of dried type sodium-reduced Bibimbap using dandelion complex powder (DCP). DCP is known to add moisture to the skin and relieve symptoms of atopic dermatitis. The sodium content of the standard sample was 1,110.87 mg per serving. The sodium was significantly reduced by 30%, resulting in 762.62 mg of sodium for the reduced sodium group (p<0.05). The ash contents of the standard sample group with DCP showed the highest value (3.17%) in all samples and was affected by minerals of DCP (p<0.05). The total flavonoid contents and ABTS radical scavenging activity, indicators of antioxidant, anticancer and antibacterial activities, showed significantly high activities with addition of DCP (p<0.05). In the sensory results, bulgogi and savory flavor of the samples with DCP showed significantly higher values, and samples with DCP received the highest scores for after-taste. All samples were confirmed to be microbiologically safe according to the food code applied to food manufacturers. Pathogenic microorganisms tests were either negative or not detected in all samples.

• 한국식품과학회지
• /
• 제47권1호
• /
• pp.126-131
• /
• 2015

본 연구에서는 한국의 전통적인 식품인 비빔밥에서 2005년에서 2011년에 분리한 대장균에 대한 특성을 연구하였다. 전체 1,142건의 비빔밥에서 84 균주(7.4%)의 대장균이 분리되었다. 분리한 균주의 항생제 내성 분석 및 다제 내성 패턴은 ampicillin의 내성이 가장 높았으며 6 균주(7.2%)에서는 다제 내성을 보였다. 분리한 균주의 병원성 유전자 13종의 유무를 확인한 결과 5 균주(5.9%)에서 ent 유전자를 보유하여 STEC/EPEC 형의 대장균으로 분류되었다. 그러나 EIEC, EAEC, ETEC 형은 검출되지 않았다. 병원성 유전자가 검출되지 않은 대장균에 대한 혈청형은 O103 (1.2%), O91 (1.2%), O128 (6.0%)으로 확인되었고 O26, O157, O145, O111, O121 혈청형은 없었다. 동일한 O 혈청형 균주는 독소 유전자를 가지고 있는 것과 없는 것이 동시에 있다고 보고 되어 있고 혈청형으로 병원성 유전자를 구분하는 것은 균주의 특성에 따라 차이가 많이 나므로 향후 연구가 필요하다. 위해 요소가 있는 균주에 대해서 유전적 상동성을 시험한 결과 균주의 상동성이 낮아서 서로 다른 오염원에서 분리 되었음을 유추 할 수 있었다. 비빔밥은 다양한 재료를 사용하며 제조 과정이 복잡하기 때문에 대장균에 의한 오염의 가능성이 매우 높은 식품이다. 그러므로 원재료부터 완성까지 위생적으로 철저하게 조리해야 하며 교차 오염 방지 및 관리를 통해 안심하고 섭취할 수 있도록 해야 한다.

• 식품기술
• /
• 제21권2호
• /
• pp.70-72
• /
• 2008

• 대한가정학회지
• /
• 제43권2호
• /
• pp.19-31
• /
• 2005

The purpose of this study was to evaluate the microbiological quality and assure the hygienic safety of the Bibimbap production in elementary school foodservice in accordance with the HACCP(Hazzard Analysis Critical Control Point) program. The time-temperature relationship and the microbiological quality(total plate count and coliform bacteria count) were assessed to find the critical control point(CCP) during each of the production phase. In the pre-preparation phase, the risk factors of the raw ingredients exceeded the standard level suggested by Solberg et al. Mungbean starch jelly, egg and Kochujang were satisfactory in that no coliform groups were observed over the standard TPC level. In particular, there was a high the risk of beef from the early stages in terms of the coliform level. In the pre-preparation phase, green pumpkin had more coliform groups than the standard level even after washed, which calls for special attention to washing, sterilization, secondary infection of the handler, and the required time for pre-preparation of raw vegetables. In the cooking phase, the temperature of the soybean sprout and mungbean starch jelly decreased to 42$^{\circ}C$ and 26$^{\circ}C$, respectively, which was within the risk zone. In particular, mungbean starch jelly had a great risk factor even after boiling in hot water. During the storage stage before serving, a lot of ingredients were exposed to poor management of temperature and time and thus exceeded the standard level in the total plate counts. In particular, the microbiological count of beef was five times the standard level. Green pumpkins and soybean sprouts were left at 15-38$^{\circ}C$ that is within the risk zone for a long period of time after they were cooked. It is highly recommended that the time of the storage stage before consumption should be shortened and that proper devices should be used to prevent proliferation of bacteria. The number of TPC of the utensils was satisfactory enough, but the knife used exceeded the standard level and thus was a risk factor of bacteria proliferation.

• 한국식품조리과학회지
• /
• 제20권6호
• /
• pp.619-629
• /
• 2004

This study was prepared to present the research data for the promotion of Korean foods and restaurants in Korea and abroad by an analysis of the recognition and preference of Korean traditional foods and an importance-performance analysis of Korean restaurants by foreign visitors (n=351) and foreign residents (n=365). The most recognized Korean foods among foreigners were Bibimbap>Kimchi>Bulogi>Galbi>Samgyetang;however, the most preferred Korean foods were statistically different; Bibimbap>Kimchi>Bulgogi>Galbi>Rameyeon by foreign visitors and Bulgogi>Bibimbap>Galbi>Samgyetang>Kimchi by foreign residents. Especially, the preferences for Samgyetang and Dakgalbi were increased whereas that for Kimchi was decreased in foreign residents. The Korean foods were described as 'hot and pungent' and 'spicy' by foreign visitors, but 'hot and pungent', 'non-greasy' and 'salty' by foreign residents. In choosing a restaurant, 'quality of food' was most important among foreigners, but 'proper price' was considered more significant than 'sanitation and cleanness' by foreign residents compared with foreign visitors. The satisfaction with Korean restaurants of foreign residents was lower than that of foreign visitors. An analysis of importance and performance of Korean restaurants by foreigners was performed. There were significant differences in the evaluations of Korean restaurants between foreign visitors and foreign residents (p<0.05). The importance of the attributes related with 'foods' and 'sanitation' were rated higher by foreign residents. On the other hand, foreign visitors rated the importance of the attributes related to 'eating environment' and 'employees' more highly. Foreign residents significantly rated the performances of Korean restaurants lower in each attribute except 'additional free side dishes' and 'communications'.