• 제목/요약/키워드: Dried-laver

검색결과 114건 처리시간 0.026초

우리나라 국민의 비타민과 무기질 급원식품(I) -칼슘과 철분의 급원식품- (Food sources of vitamin and mineral for Korean people(I) -calcium and iron rich foods-)

  • 김영남;나현주;강희자
    • 한국가정과교육학회지
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    • 제12권2호
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    • pp.47-64
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    • 2000
  • The purpose of this study was to search the calcium and iron rich foods in Korean people. The food sources presented in the current home economics textbooks of middle and high school were investigated. And 40 kinds of calcium and iron rich foods were selected by the quantity in 100g edible portion. one serving size and according to 1997 food supply data. Also 3 major food groups of calcium and iron supply in Korean were identified, and 10 rich foods for each food groups were selected. The results were summarized as follows. 1. The food sources of calcium 1) The food sources of calcium presented in the home economics textbooks of middle and high school are milk and dairy products. small fishes such as anchovy icefish and dried strip and green vegetables etc. 2) The calcium rich foods by 100g edible portion were in order of skim milk powder river snail sesame sea mustard. whole milk powder. snapping turtle loach sea tangle(dried) opossum shrimp and sea lettuce(dried). And the calcium rich foods by the calcium content in one serving were in order of river snail snapping turtle opossum shrimp loach spiny lobster skate skim milk powder small alaska pollack freshwater crab condensed milk whole milk powder skate ray and milk. 3) The 3 major calcium supply food groups in Korean were vegetables fish and shellfishes and milk and dairy products. 4) The calcium supply foods according to the quantity of food supply in 1997 was in order of sea mustard, milk anchovy chinese cabbage soybean skin milk powder laver shrimp welsh onion and maize. The vegetables were the important sources of calcium in Korean. 2. The food sources of iron 1) The food sources of iron which are commonly presented in the textbooks of middle and high school were meat liver egg(egg yolk) and green vegetables etc 2) The iron rich foods on the basis of the iron content in 100g edible portion were in order of surf clam marsh clam laver(dried)( sea lettuce(dried), crayfish pelilla seed little neck clam orient hard clam, venus clam, and freshwater carab. And the iron rich foods by the iron content in one serving were in order of surf clam marsh clam crayfish little neck clam orient hard clam freshwater crab venus clam hen cockle green confertii(fresh) pen shell and spiny lobster. 3) The 3 major iron supply food groups in Korean were cereals an cereal products fishes and shellfishes and vegetables. 4) The iron supply food according to the quantity of food supply in 1997 was in order of soybean sea mustard maize rice meat edible viscera laver wheat flour, pook, red pepper, egg and bovine meat.

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광주와 전라남도의 음식문화 연구 (I) - 일상식 - (Traditional Food Use of Frequency of Gwangju City and Chollanamdo Area - In food everyday -)

  • 김경애;정난희;전은례
    • 한국가정과학회지
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    • 제5권2호
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    • pp.9-21
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    • 2002
  • This study was investigated traditional food utilization actual conditions of Gwangju and Chollanamdo. Frequency of main meal ice plain white rice, boiled rice and cereals, bean-mixed rice, gruel Dakjuk, winter squash porridge, sesame porridge, noodles by noodles cut out with a kitchen knife, noodles with assorted mixtures, soup with dough flakes order frequency much have. Soup ate much beanpaste soup, soup cooked with dried radish leaves, seaweed soup, broth by power-pot soup, hot shredded beef soup, loach soup order. Pot stew soybean paste stew and kimchi stew, beef casserole bean curd beef casserole and small octopus beef casserole often eat. Kimchi ate much cabbage kimchi, radish kimchi, radish cube kimchi, dish of dried slices of radish by sesame leaf dish of dried slices of radish, pickled garlics, Maneuljjong dish of dried slices of radish order. Salted sea foods that eat often were salted anchovies, tiny salted shrimps, Gejang order, and soy sauce were toenjang, korean hot pepper paste, bean-paste soup prepared with around fermented soy beans order, and laver fried kelp, tangle fried kelp, green perilla leaf fried kelp order to fried kelp, and it was bean sprouts, bracken herbs, fragrant edible wild aster herbs order to herbs. It is Ssukgatmuchim, squid debt saliva, Jabanmuchim's order that season, hard-boiled food is beef boiled in soy sauce, mackerel radish hard-boiled food, order of bean curd hard-boiled food, panbroiling ate often by order of Kimchi panbroiling, red pepper anchovy panbroiling, pork panbroiling. Steamed dish is egg steamed dish, fish steamed dish, steamed short-ribs order, fried fish egg speech, by Gimchijeon, Pajeon order, meat roasted with seasoning ate often by laver meat roasted with seasoning, hair-tail meat roasted with seasoning, mackerel meat roasted with seasoning order. Minced raw meat are small octopus raw that live, beef dish of minced raw beef, Hongeohoe order, rice cake is cake made from g1u1ions rice, Seolgitteok, songpyon order, dessert ate often by fermented rice Punch, cinnamon flavored persimmon punch, Kangjung order.

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채소류, 버섯류, 과일류 및 해조류 식품의 식이섬유 함량 (Analysis of Dietary Fiber Content of Some Vegetables, Mushrooms, Fruits and Seaweeds)

  • 황선희
    • Journal of Nutrition and Health
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    • 제29권1호
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    • pp.89-96
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    • 1996
  • This study was conducted to analyze dietary fiber content of 113 common Korean foods. Content of total dietary fiber(TDF) in vegetables, mushrooms, fruite, and seaweeds was determined by enzymatic-gravimetric method developed by Prosky et al. and adopted by AOAC. The average TDF content of the foods analyzed was 3.62$\pm$2.09% for green vegetables, 5.90$\pm$7.61% for light vegetables, 14.27$\pm$18.11% for mushrooms, 3.02$\pm$4.48% for fruits, and 11.39$\pm$12.68% for seaweeds. The foods containing the highest TDF values in the food groups were boiled radish leaves(10.84%) in green vegetables, dried braken(38.36%) in light vegetables, dried juda's ear(18.18%) in mushrooms except dried manna lichen(52.87%), dried persimon(17.73%) in fruits and dried sea mustard(37.77%) in seaweeds. Dried Seaweeds such as sea mustard (37.77%), sea tangle(29.30%), and laver(31.36%) were good sources of dietary fiber. When we consider the health and therapeutic benefits of dietary fiber, it is recommended to continue to consume traditional Korean diet which are mainly composed of vegetables rather than animal foods and to increase consumption of dried mushrooms and seaweeds which contain high content of TDF.

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국내시판(國內市販) 수산건제품(水産乾製品)의 지방산(脂肪酸) 조성(組成) (Fatty Acid Composition of Dried Sea Food Products on Korean Market)

  • 이응호;오광수;안창범;김진수;지승길;김우준
    • 한국응용과학기술학회지
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    • 제4권1호
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    • pp.83-89
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    • 1987
  • The crude lipid contents of dried sea food products varied remarkably from 1.2 to 29.9% for dried fish products, from 2.8 to 12.3% for dried mollusk ones, and from 0.1 to 2.3% for dried seaweed ones. In fatty acid composition of dried fish products, the saturated acid was the most predominant component for dried anchovies, hair tail, Kstsuobushi, the monoenoic acid was the most predominant one for dried yellow corvenia, flat head, common carp, sea eel and conger eel. And the polyenoic acid was the most abundant one for dried cod. Allaska pollack, flounder, sole fish, ray, smelt and sardine. The major fatty acids of these dried fish products were 16:0, 16:1, 18:0, 18:1, 20:5 and 22:6. Fatty acid composition of dried mollusk products were mainly consisted of polyenoic acid, and followed by saturated acid, monoenoic aced. The major fatty acids of these products were similiar to those of dried fish products. And in case of dried seaweed products, saturated acid such as 14:0, 16:0 was the most predominant component, while polyenoic acid was abundant one in dried laver and sea mustard. The main fatty acids of dried seaweed products were 14:0, 16:0, 18:1, 20:1, 20:4, and 20:5. Judging from the results, dried sea food products were abundant of the highly unsaturated fatty acids in spite of the drying processing and storage.

수산 건제품중 발암성 N-NITROSAMINE의 생성 요인 (The Factors for the Formation of Carcinogenic N-Nitrosamine from Dried Marine Food Products)

  • 성낙주;강신권;이수정;김성희
    • 한국수산과학회지
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    • 제27권3호
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    • pp.247-258
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    • 1994
  • 우리나라 수산 건제품중 발암성 N-Nitrosamine(NA)의 생성요인을 구명하기 위하여 시판 되고있는 소건품 10종(17개 시료), 조미건제품 1종(3개 시료), 자건품 3종(5개 시료), 염건품 1종(1개 시료), 동건품 1종(3개 시료) 및 해조류 2종(2개 시료)에 대하여 NA의 전구물질인 아민류, 질산염 및 아질산염을 분석하였고, GC(Gas Chromatography)-TEA(Thermal Energy Analyzer)를 이용하여 NA를 분석 정량하였으며, 또 GC-MS(Mass Spectrometry)로 N-Nitrosodimethylamine (NDMA)을 동정하였다. 수산 건제품의 아민류는 대체로 betaine질소가 다른 아민류에 비해 월등히 높아 건조 문어에서 $357.4{\sim}373.8mg\%$로 가장 많았고, 다음으로 건조새우 및 건조 오징어순이었다. 그러나 건조 해조류에서는 전혀 검출되지 않았다. TMAO질소는 $2.2{\sim}20.7mg\%$ 범위였으나, 건조해삼에서는 흔적량이었고, 건조 해조류에서는 전혀 검출되지 않았다. TMA질소는 TMAO질소에 비해 대체로 높게 정량되어 건조 상어에서 $57.2mg\%$, 건조 옥돔 $40.1mg\%$ 였으며, 그외 건조 해조류와 건조해삼을 제외한 모든 시료에서 $10.0mg\%$ 이상이었다. 분석된 시료중 dimethylamine(DMA) 역시 건조 해조류와 건조 해삼을 제외한 모든 시료에서 검출되었는데 비교적 함량이 높은 시료는 건조 상어(31.2 ppm), 동건 명태($22.9{\sim}24.3\;ppm$) 및 건조문어 ($17.9{\sim}18.4\;ppm$)등이었다. 질산염 질소는 불검출에서 최고 16.8 ppm범위였는데 건조 가오리(16.8ppm), 동건 명태(16.3ppm) 및 건조 오징어($2.2{\sim}12.4ppm$) 등에서 높은 함량을 보였으나, 그외 시료에서는 1.0 ppm미만이었다. 아질산염 질소는 질산염 질소에 비해 다소 낮은 경향을 보여 건조 해조류 및 건조 해삼에서는 전혀 검출되지 않았으나, 반면에 건조 가오리에서는 최고 9.6 ppm으로 정량되었다. NDMA의 농도는 시료간에 큰 함량차를 보여 건조 해조류 및 건조 해삼에서는 전혀 검출되지 않았으나, 건조 가오리($2.8{\sim}86.0ppb$), 동건 명태($8.2{\sim}55.5ppb$), 건조 오징어($3.3{\sim}53.2ppb$), 굴비(45.9ppb) 및 소건 새우($15.4{\sim}17.9ppb$) 등에서는 높은 함량을 보였으며 그외 시료에서는 10ppb미만 이였다. 대체로 NDMA가 높게 검출된 시료에서는 질산염과 아질산염질소의 함량이 높아 이들이 NBMA의 생성에 주된 요인이라는 것을 알 수 있었고, 동일 어종간에도 시료에 따라 함량차가 심한 것도 역시 질산염과 아질산염의 오염 정도에 의한 것으로 판단된다.

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건조김 제조시 키토산처리가 품질에 미치는 영향 (Effect of Chitosan Treatment on the Quality of Dried Lavers)

  • 박정욱;강성국;오시원;박선영;정순택;박양균;임종환;함경식
    • 한국식품과학회지
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    • 제31권4호
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    • pp.1115-1119
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    • 1999
  • 키토산을 처리하여 건조 김을 제조하고 건조 김의 관능특성, 미생물 변화를 조사하였으며 2차 가공품인 김밥에 키토산김의 적용 가능성을 검토하였다. 키토산을 처리하여 제조한 건조김과 무처리 건조김을 관능평가에 의해 비교하였을 때 색깔 조직감 및 맛에 있어서는 큰 차이가 없었으나 김에서 나는 갯비린내는 키토산 처리김에 있어 현저하게 감소되었다. 건조김의 총균수에 있어서는 무처리 건조김의 경우 약 37,000 cells/g이 검출되었으나, 30 cp 키토산을 0.1% 농도로 처리하여 건조김을 만들 경우 2,100 cells/g으로 균체수가 1/10 정도로 감소하였으며, 균체수의 감소경향은 처리 키토산 농도가 높을수록 효과적이었다. 이런 경향은 평균 분자량이 더 큰 90 cp 키토산을 처리하였을 경우에도 비슷하게 나왔다. 대장균군에 있어서는 무처리 건조김에서는 240 cells/g 정도가 검출되었으나, 30 cp 키토산을 0.1% 처리하였을 경우에는 대장균군이 검출되지 않았으며, 90 cp 키토산을 0.005%와 0.04%로 처리하여 건조김을 제조하였을 때 각각, 93 cells/g과 3.6 cells/g이 검출되었다. 키토산 처리 건조김으로 김밥을 제조하여 $20^{\circ}C$에서 총균수의 변화를 관찰하였을 때 30 cp, 90 cp 키토산으로 처리된 건조김으로 만든 김밥에 있어 모두 무처리 건조김으로 만든 김밥보다 총균수 증가가 현저하게 지연되었으며, 키토산처리 건조김의 이용은 김밥의 유통기간의 증대에 기여할 것으로 기대 된다.

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한국인 상용식품중의 리포블라빈 함량추정에 관한 문제점 (The Problem on Riboflavin Content Inference of Common Foods for Korean)

  • 임화재;윤진숙
    • 한국식품영양과학회지
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    • 제19권1호
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    • pp.73-79
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    • 1990
  • In order to study on the riboflavin content of common foods for Korean and the rates of destruction of riboflavin during cooking 26 kinds of the foods were selected and 3 kinds of menu were cooked by standardized method. For each food item and menu riboflavin content was measured by AOAC method. The experimental values of 13 kinds of food such as rice oak mushroom carrot squarsh tangle dried large anchovy apple(Fuji) dried laver ramyun pork soybean curd fried soybean curd and danmugi were almost consistent with food compo-sition values. Whereas those of 12 kinds of foods such as cabbage onion potato kimchi beef sausage dried medium anchovy hair tail soybean paste and egg were considerably different from food composition table values, up to now Alaskan pollack maize loaf bread hamburger bread etc have not been analyzed in food composition table, The rates of retention of riboflavin in menu 1, 2, and 3 cooked by standardized method were 24% 69% 46% respectively. The overally retention rate was in inverse proportion to the time of sunlight exposure during cooking.

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완도산 마른 참김(양식산)과 마른 둥근돌김(천연산)의 지방질 조성 (Lipid Components of Dried Laver(Cultured Porphyra tenera and Wild Porphyra suborbiculata) Produced at Wan-do in Korea)

  • 정영훈;이응호;오광수;차용준;안창범;이태헌
    • 한국수산과학회지
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    • 제18권5호
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    • pp.433-438
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    • 1985
  • 우리 나라 전통수산가공식품인 천연산 마른 둥근돌김과 양식산 마른 참김의 지방질을 실리스산 관크로마토그래피로 중성지질, 당지질 및 인지질로 분획하고 TLC 및 GLC로써 이들 지방질획분의 지방질조성 및 지방산조성을 분석하였다. 중성지질, 당지질 및 인지질의 함량은 중량비로서 천연산 마른 둥근돌김은 $21.4\%,\;53.4\%,\;25.2\%$였고, 양식산 마른 참김이 $30.5\%,\;50.3\%,\;19.2\%$로서 모두 당지질함량이 월등히 높았다. 천연산 마른 둥근돌김 및 양식산 마른 찬김의 중성지질조성은 양자 모두 유리지방산이 $41.3\%,\;39.0\%$ 트리글리세리드 $25.6\%,\;28.8\%$, 유리스테롤 $22.1\%,\;16.7\%$로 주요구성성분이었다. 당지질조성은 천연산 마른 둥근돌김 및 양식산 마른 참김 모두 digalactosyl diglyceride와 monogalactosyl diglyceride가 주성분을 이루고 있었다. 그리고 양식산 마른 참김에는 천연산 마른 둥근돌김에 존재하지 않는 sulfoquinovosyl diglyceriae가 $4.2\%$ 함유되어 있었다. 인지질조성을 보면 천연산 마른 둥근돌김과 양식산 마른 참김에는 phosphatidyl ethanolamine 과 phosphatidyl choline이 주요구성성분이었고, 다음이 phosphatidyl serine 및 phosphatidyl inositol 이었다. 천연산 마른 둥근돌김의 총지방질의 주요구성지방산은 20:5($29.4\%$), 16:0($23.4\%$) 및 20:4산($13.0%$)이였고, 양식산 마른 참김은 20:5($36.7\%$), 16:0($16.2\%$), 16:1($10.7\%$) 및 18:1산($9.7\%$)이었다. 중성지질의 지방산조성은 총지방질의 지방산조성과 그 패턴이 비슷하였다. 천연산 마른 둥근돌김 및 양식산 마른 참김의 인지질의 지방산조성은 20:5, 16:0 및 18:1산 등의 조성비가 높았고, 당지질의 경우 천연산 마른 둥근돌김은 16:0, 20:5, 18:1 및 20:4산이었고, 양식산 마른 참김은 20:5, 16:0 및 18:1산이 주요구성지방산이었다. 전체적으로 보아 천연산 마른 둥근돌김 및 양식산 마른 참김의 주요구성지방산은 16:0, 16:1, 18:1, 20:4 및 20:5산이었다. 양식산 마른 참김이 천연산 마른 둥근돌김보다 20:5 및 16:1산의 함량이 높은 반면 20:4 및 16:0산의 함량은 낮은 경향이었다.

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Prediction of the Shelf-life of Chilled Foods at Various Temperatures

  • Park, Sae-Rom;Lee, Yu-Si;Ha, Ji-Hyoung;Park, Ki-Hwan;Lee, Sook-Yeon;Choi, Youn-Ju;Lee, Dong-Ho;Park, Sun-Hee;Ryu, Kyung;Shin, Hyoung-Soo;Bae, Dong-Ho;Kim, Ae-Jung;Ha, Sang-Do
    • Applied Biological Chemistry
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    • 제51권4호
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    • pp.329-333
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    • 2008
  • This study was designed to estimate the shelf-life of the popular chilled foods kimbab (rice rolled in dried laver), samgak kimbab (triangular rice rolled in dried laver), eomook (fish surimi, boiled fish paste) mook (acorn-starch jelly), and tofu (soybean curd) in large discount markets and convenience stores. Different types of chilled foods were stored at 5, 7, and 10 for 7 and 28 days, and changes in the total numbers of the aerobic bacteria were monitored. Values of 6 and 7 log cfu/g were used as the standard. Ready-to-eat foods stored at 5 showed a much longer shelf-life compared to storage at 10. The respective percentage increases in the shelf-life observed at both 7 and 5 were kimbab (70%, 171%), samgak kimbab (87%, 143%), soybean curd (46%, 95%), fish surimi (46%, 99%), and mook (45%, 87%). To reduce the microbiological contamination, storages at 7 and 5 are recommended for the increases of 45-88 and 87-171% in the shelf-life of these chilled foods.