• 한국조리학회지
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• 제7권3호
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• pp.163-178
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• 2001

The purpose of this study is analysis of fusion cuisine recipe a gathering datum and informations for development of the fusion cuisine. The fusion cuisine is a new creative cuisine that come from a mixing between different cuisine recipe especially eastern cuisine wi th western cuisine. The fusion food is becoming a world popular food since 1980's. In Korea, the fusion food is favorite food is needed for development of the fusion cuisine, and we are able to get the datum and informations from mass media such as cuisine journals, newspapers and internet web site. Results of the analysis are as follows : 1. The fusion cuisine that core stuff is the grain have features that make a use of a spice and fat such as butter and olive oil. Boiling is used most frequently as a way of cooking among the grain centred fusion cuisine. Spagetti is used very after as a stuff for the fusion food. 2. The fusion cuisine that core stuff is meat make use of unusual meat such as the pigeons and spicery, and its popular cooking way is a baking. 3, The fusion cuisine that core stuff is a fish make use of herbs and alchole to get rid of a fishy smell, and various sauces are used for promoting taste and styling. 4. The fusion cuisine that core stuff is fruit and vegetables make use of boiling as cooking ways most frequently, but in the case that cook try to keep nutritive qualities, baking is used most frequently. 5. In beverage centred fusion cuisine, mixing of alchole with juice is most popular, its taste and color is unusually gorgeous.

• 한국식생활문화학회지
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• 제33권2호
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• pp.160-168
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• 2018

The purpose of this study was to investigate the relationship between retort food characteristics and consumers' perceptions and to survey 295 consumers from December 10 to December 20 as the center of consumers who purchase retort food. As a result, most of the consumers who purchase retort food were women and the age were under 25 and 26 to 30 years old. There were many housewives and students in the occupation group and 2 to 3 in the family members. In addition, many graduated from college and many places of purchase were convenience stores and large discount stores. Consumer retort food purchase rate were high by 30-40% in meat products. Fish meat products were high by 30-40% and sauces were high by 20-30%. Instant foods were high by 20-30%, Tang (탕) / Guk (국) / Jigae (찌개) were high by 30-40% and canned food were high by lower than 10%. As a result of the influence of retort food characteristics on positive perceptions only convenience were influential. The effects of the characteristics of retort food on negative perceptions were influenced only by hygiene and standardization.

• 한국식품과학회지
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• 제36권3호
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• pp.423-431
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• 2004

시판 액젓류에 대해 객관적이고 과학적인 품질평가방법 및 품질 표준화를 위한 기초자료를 제시하고자 현재 시중에 시판되고 있는 멸치액젓 19종과 까나리액젓 23종에 대하여 이화학적 및 관능적 특성을 분석하여 품질을 파악하고, 액젓류의 관능적 특성과 품질지표와의 상관성을 비교 검토하였다. 수분의 경우 멸치액젓은 규격에 적합한 것으로 나타났으나 까나리액젓은 1종이 수산전통식품 품목별 품질기준을 초과하였다. 식염 농도의 경우 일부 제품에서 높은 식염함량을 나타내 국내 품질규격에 적합하지 않는 고식염 제품들이 제조되고 있음을 알수 있었다. pH, 회분, 비중, 순추출물, 휘발성염기질소, 총질소 및 아미노산질소함량은 제조회사별로 다양하게 나타나 품질에 상당한 차이를 보였으며 이들 중 총질소 및 아미노산질소함량이 식품공전규격이나 수산전통식품 품목별 품질기준에 미달인 제품이 멸치액젓 2종, 까나리액젓 3종이었으며, 멸치액젓에 국한한 한국산업규격인 총질소 1.2% 이상에 미달인 제품은 모두 4종으로 나타나 품질에 상당한 차이가 있는 것으로 나타났다. 관능검사와의 상관관계에서 현재 규격기준인 총질소와 아미노산질소 및 비중, 순추출물, 고형분, 휘발성염기질소가 상관성이 큰 것으로 나타나 품질평가 기준의 지표로 활용 가능할 것으로 판단된다.

• 한국수산과학회지
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• 제32권4호
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• pp.385-390
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• 1999

액젓중의 ATP 관련물질의 정확한 분석방법을 확립하기 위하여 현재 사용되고 있는 HPLC법과 새로운 분석방법인 효소법을 비교$\cdot$검토한 결과는 다음과 같다. 1. HPLC 분석법에 의한 멸치 및 까나리육중의 ATP 관련물질총량은 각각 9.332$\mu$mo1/g 및 9.468$\mu$mo1/g이었고, 멸치 및 까나리 액젓중의 ATP 관련물질총량은 각각 3.989$\mu$mol/g 및 4.145$\mu$mol/g 으로 원료육의 $42.7\%$ 및 $43.8\%$였다. 그리고, Hx량은 ATP 관련물질총량의 $85\%$ 정도를 차지하였다. HPLC 법으로 ATP 관련물질을 분석시에 식염의 영향은, 식염농도가 $2.5\%$일 때, IMP, HxR 및 Hx 표준물질의 검출율은 $83.8\~86.4\%$였다. 그리고, IMP, HxR 및 Hx는 254nm에서, 그리고 uric acid는 290nm의 파장에서만 검출되었다. 2. 효소법으로 ATP관련물질 분석시에는 IMP, HxR 및 Hx 표준물질의 검출율이 거의 100\%$였으며, 식염의 영향은 없었다. 멸치 및 까나리 액젓중의 ATP 관련물질총량은 각각 8.942$\mu$mol/g 및 9.424$\mu$mol/g으로, 원료 멸치육 및 까나리육보다 약간 적었다. 효소법으로 분석한 멸치 및 까나리 액젓중의 요산량은 각각 4.357$\mu$mol/g 및 4.632$\mu$mol/으로, 총ATP관련물질의 $48.7\%$ 및 $49.2\%$를 차지하였다. 3. 이상의 결과로부터, 액젓중의 ATP 관련물질을 분석시에는 HPLC 법이 적당하지 못하며, ATP 관련물질을 이들 분해효소를 사용하여 인위적으로 요산으로 전부 분해시켜 측정하는 효소법으로 분석해야할 것이다.

• Journal of Nutrition and Health
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• 제52권2호
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• pp.185-193
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• 2019

본 연구는 나트륨 저감화를 위한 나트륨 함량과 염도 기준치를 제시하기 위하여 국내 장류 4종과 고나트륨 한식대표 음식 16종에 대하여 전국 4개 권역, 10개 지역의 가정식, 단체급식과 외식 음식의 1인 분량, 나트륨 함량과 염도를 분석하였고, 그 결과를 바탕으로 가정식과 단체급식을 위한 나트륨 및 염도의 저감 기준치를 제안하였다. 장류의 저감화 염도 기준으로 간장 12%, 된장 9%, 고추장 5%, 쌈장 6% 이하로 제안하였고, 장류 100 g의 나트륨 함량 기준은 간장 4,500 mg 이하, 된장 3,500 mg 이하, 고추장 2,000 mg 이하, 쌈장 2,500 mg 이하로 제안하였다. 음식군별 나트륨 저감 염도는 국 탕 찌개류에서는 맑은 국류 0.5%, 맑은 탕류가 0.6%, 토장국류, 일반 탕류 및 찌개류 0.7%, 토장찌개류 0.8%로 제안하였다. 어육류의 찜류와 볶음류는 0.9% 이하, 조림류는 1.0% 이하, 채소류를 포함한 기타 조림류는 1.5% 이하, 장아찌류, 배추김치와 총각김치는 모두 1.5% 이하, 건어물 볶음류는 4.0% 이하로 제안하였다. 음식군별 1인분 나트륨 함량 저감 기준은 맑은 국 400 mg 이하, 토장국 500 mg 이하, 맑은 탕류 400 mg 이하, 일반 탕류 550 mg 이하, 토장찌개류 600 mg 이하, 일반 찌개류 450 mg이하, 어육류 찜류 600 mg 이하, 어육류 볶음류 450 mg 이하, 건어물 볶음류 250 mg 이하, 어육류 조림류 350 mg 이하, 채소 조림류 150 mg 이하, 장아찌류, 김치류 (배추김치와 총각김치)는 200 mg 이하로 제안하였다. 본 연구에서는 제안한 장류의 염도와 100 g 당 나트륨 저감 기준 및 고나트륨 한식대표 음식의 1인 분량 및 1인분 나트륨 함량과 염도 저감 기준은 가정식과 단체급식의 저염 조리 시 가이드가 될 것이며, 범국민 나트륨 저감화 교육자료로도 활용되어 나트륨 섭취 저감화 실현에 도움이 될 것으로 사료된다.

• 한국식생활문화학회지
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• 제33권1호
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• pp.36-47
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• 2018

In this study, pH, $^{\circ}Brix$, salt concentration, sodium content, color, hardness, and sensory evaluations were measured during storage at low temperatures for 21 days after making tongue sole Jangajji with different types of Gochujang sauces. The pH was higher than those of samples not containing Maesil fermented liquor at all storage periods. The $^{\circ}Brix$ of the Maesil fermented liquor added samples was higher than that of the samples not added at the early stages of storage. On the other hand, there was no significant difference between the samples with and without Maesil fermented liquor at the later stages of storage. The sodium content was lower than that of the samples not containing Maesil fermented liquor. The lightness (L) was lower in the early stages of storage than those of the Maesil fermented liquor. In the late stage of storage, however, the lightness was higher than those of the samples not containing Maesil fermented liquor. The redness (a) of the GRWO sample group showed the highest value at all storage periods compared to the other sample groups. The yellowness (b) of the GRWO sample group was high at the early stages of storage. On the $21^{st}$ day of storage, however, the GRW sample group was significantly higher (p<0.01). The hardness results showed that the value of the later storage period was lower than that at the initial storage stage. The sensory evaluation showed that the Maesil fermented liquor reduced the spicy, salty, bitter, and unpleasant taste. As a result of the acceptance test, the GRWO and GRW samples were evaluated as the acceptance group with color, aroma, texture and overall acceptability compared to the brown rice Gochujang sample group.

• 대한지역사회영양학회지
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• 제18권5호
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• pp.478-490
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• 2013

Dietary habit of excess sodium consumption is formed mainly by excessive salt intake from the younger age and this may lead to hypertension, stroke, and stomach cancer. This study was performed to estimate the salt content in kindergarten meals and provide basic data on meal providers' dietary attitude to sodium intake for nutrition education. We collected data on161 food items from 16 institutions in Gyeonggi-do and salt content was calculated from salinity and weight of individual food items. The average salt content from lunch meals was 2.2 g, which was about daily adequate intake of sodium for children aged 3 to 5 years old. Greatest contributor to the salt content in a meal was soup and stew (47.8%). The most salty dishes were sauces and kimchi followed by stir-fried food, deep-fried food, braised food, and grilled food. The salt content was higher in soup and stew despite of low salinity, due to the large quantity per serving. The salt contents of soups and kimchi were 40.6% and 14.3%, respectively of the total salt content in dish groups. Staff members and caregivers at home who prepared food for the child showed preference for one-dish rice meal, dried fish and salted mackerel, and broth when eating soup, stew, and noodles. Caregivers showed higher sodium index score and had higher preference for processed food such as Ramen, canned food, and ham compared with staff members (p < 0.05). These results suggested that monitoring salt content of kindergarten meals and nutrition education for those prepare meals for children are needed to lower sodium intake in childhood.

• 한국식생활문화학회지
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• 제16권1호
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• pp.33-42
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• 2001

The purposes of this study were to assess dietary intake obtained by easy method and to compare dietary behavior of house wife and female college students in Yanbian. The subjects consisted of 276 house wives and 228 female college students. Mean daily energy intake of house wives was 1926.0kcal and that of female college students was 1949.0kcal. Calcium intake as NAR(Nutrient adequacy ratio) was lowest in house wife and female college student. Iron intake was also low in subjects and lower in female college student than in house wife. Meal frequency per day was regular in subjects. Skipping meal time in subjects was breakfast and snaking time was late evening generally. Frequency of eating out was rare in most subjects and 60.6% of subjects preferred chinese food in eating out, while house wives preferred Korean food than female college student in eating out. The vegetables were preferred than meat or fish and used by fried in sauces. Hot and sour tastes were more like than greasy taste in subjects. Nutrient intake levels and dietary behaviors of house wife were to be like as those of female college students in general. BMI(Body mass index) was lower in female collage students than house wives, similarly in Korean. According to these results, house wives and female college students in Yanbian had similar dietary patterns. Calcium intake was tend to be low and dietary pattern was regular, dietary qualifies of subjects were adequate. Nutrient intake and dietary pattern in Yanbian were to be like as in Korean, and the Korean-Chinese in Yanbian maintained traditional dietary pattern.

• 한국식생활문화학회지
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• 제3권3호
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• pp.309-317
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• 1988

김치발효 중 일어나는 조직감의 변화에 영향을 미치는 요소들을 규명하기 위하여 조직경화제로서 $CaCl_2$, 숙성지연제로서 K-sorbate, 숙성촉진제로서 새우젓 및 멸치젓의 첨가효과와 이들 시료의 데침효과를 조사하였다. pH와 산도 및 환원당의 변화양상을 보면 새우젓 및 멸치젓 첨가구가 숙성촉진 효과를, K-sorbate, $CaCl_2$, 데침처리 등이 숙성지연효과를 뚜렷이 나타내었다. K-sorbate, $CaCl_2$ 및 데침처리에 의하여 발효중 김치배추의 절단강도 감소속도가 지연되었으며 압착력, 회복높이, work ratio의 감소속도도 지연되었으나 젓갈첨가는 이를 촉진시켰다. 이러한 결과는 관능검사에서 젓갈첨가구가 굳은 정도, 아삭아삭한 정도, 질긴 정도, 뻣뻣한 정도가 크게 낮아지는 반면, 보존료 첨가나 데침으로 이들 값이 증가하는 것과 일치하였다. pH, 산도, 배추잎의 절단두께, 절단력, 압착력, 회복높이, work ratio 등 기계적 측정치들은 신맛, 조직감, 외관의 기호도와 굳은 정도, 아삭한 정도, 질긴 정도, 뻣뻣한 정도 등의 조직감 특성과 높은 상관관계를 나타내었다. 특히, 김치의 pH는 김치의 신맛, 외관, 질긴 정도, 굳은 정도, 뻣뻣한 정도, 아삭아삭한 정도와 높은 상관관계를 나타내었다.

• 한국수산과학회지
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• 제48권5호
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• pp.644-654
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• 2015

This study investigated changes in the quality of fermented red snow crab Chionoecetes japonicus sauce with or without Aspergillus kawachii koji and added salt. Samples were divided into four groups depending on whether koji was added and the amount of salt: RC15, 15% added salt, no koji; RC20, 20% added salt, no koji; RK15, 15% salt plus 10% koji; and RK20, 20% salt plus 10% koji. The samples were fermented at 20±2℃ for 4 months. During the fermentation period, the moisture contents of the four types of sauce decreased while the crude ash and protein contents increased. The pH of the RK groups decreased and was lower than in the RC groups. The acidity of the RK groups increased and was higher than in the RC groups. Both the total nitrogen (TN) and amino nitrogen (AN) levels increased continuously and were higher in the RK groups than in the RC groups. The volatile basic nitrogen (VBN) content increased rapidly and was higher in the RC groups than in the RK groups. The color did not differ significantly among the four groups. The viable cell counts in the four groups increased and no coliforms were detected. The total free amino acid and glutamic acid contents were highest in the RK15 group and the main amino acids in RK15 were aspartic acid, glutamic acid, alanine, leucine, phenylalanine, and lysine. Overall acceptance was significantly higher for the RK groups than the RC groups and RK15 ranked highest among the four sauces. These results suggest that Aspergillus kawachii koji is beneficial for processing fish sauce made using red snow crab.