• 한국식품조리과학회지
• /
• 제11권3호
• /
• pp.303-308
• /
• 1995

참죽나무(Cedrela sinensis A.Juss) 잎을 재료로 하여, 김치, 나물, 부각 등의 조리하였을 때 이 식물의 flavonoid 화합물인 quercitrin의 함량 변화를 HPLC에 의한 용매계 THF-dioxane-MeOH-HOAc-5% H/Sub 3/PO/Sub 4/H/Sub 2/O(145:125:50:20:2:658)에서 분석하였다. 참죽김치를 5$^{\circ}C$에서 저장하였을 때의 quercitrin 함량은 1일째 13.06%, 6일째는 10.99%, 10일째는 11.49%, 20일째는 7.21%이며, 김치를 2$0^{\circ}C$에 저장하였을 시는 저장 1일째 15.33%, 6일째 10.83%, 10일째 9.85%, 20일째 5.78% 함유하고 있다. 나물의 경우 주성분인 quercitrin의 함량은 13.06%, 부각은 5.03%이었다. 따라서 김치의 경우 저장 일수가 길어짐에 따라 quercitrin함량은 감소하는 경향을 나타내며, 나물의 경우에는 quercetrin함량의 큰 변화를 볼 수 없고, 부각으로 조리한 경우 quercitrin의 함량은 급격히 감소하였다.

• 한국식품조리과학회지
• /
• 제23권1호통권97호
• /
• pp.124-139
• /
• 2007

This study was conducted to evaluate the degree of value assigned to traditional Korean foods by residents from the Kyunggi(n=582) and Kangwon(n=189) areas of Korea. We determined the degree of value for 13 items classified as traditional Korean foods by asking subjects to score the items based on a 5 point Likert scale. Based on the total scores, resident in Kyunggi assigned Kimchi the high degree of value. Next was Tteok, then Eum-cheong, Jang, Hankwa, Muk, Bap, Jeon, Namul, and Guk, respectively. In the Kangwon area, the total scores showed that Kimchi also had the highest degree of value, followed by Tteok, Jang, Hankwa, Eum-Cheong, Muk, Bap, Namul, Jeon and Myeon, respectively. The female residents in Kyunggi gave Kimchi a higher degree of value than the male residents'. Also, subjects with overall higher positive perception of traditional foods had a higher degree of value for Kimchi. Relative to age, ther was a trend showing older subjects had a higher degree of value for Kimchi than Younger subjects. In the case of the head of the family, residents of the Kangwon area showed a trend toward a high degree of value for Kimchi. The residents in Kyunggi, compared to the residents in Kangwon, evaluated the Jang food group as inexpensive foods(p<0.05). However, there was no significant difference between the residence areas for the total score of the items. Overall, the resident's evaluation of the degree of value traditional Korean foods increased with increasing age.

• 한국식품조리과학회지
• /
• 제21권3호
• /
• pp.271-282
• /
• 2005

In this study a survey was conducted to compare the foods prepared for the Korean ancestral service on Memorial Day, Thanksgiving Day and New Year's Day in the Yeosu and Pusan areas. Me(tap) as the main food in the rituals was highly used on New Year's Day in the Pusan region, whereas Tteokguk was highly used in the Yeosu region. As for soup ingredients in the rituals, jogae, soegogi and mu were more frequently used in the Pusan region than in the Yeosu region on Memorial Day and festive days. Jogijjim, gaorijjim, sangeojjim, myeongtaejjim, galbijjim, dakjjim, and bugeojjim were highly used in the Yeosu region but cheongeojjim and domijjim were highly used in the Pusan region. Gosari and doraji namul were highly used in both regions but most vegetables were hishly used in the fきn region except for sukju and chwi namul. Jogi gui was the most common in both regions, whereas seodae, yangtae and byeongeo-gui were highly used in the Yeosu region but dubu, jogi and mineo-gui were highly used in the Pusan region. Songpyeon injeolmi, gangjeong, and yakgwa were highly used in the Pusan region. Most fruits except apple were highly used in the Pusan region. With regard to the liquor used for the rituals, there was no difference in the use of cheongju between the two areas, whereas takju was highly used in the Pusan region but soju was highly used in the Yeosu region. The results of this study showed that the use of ritual foods varied a little according to the region and that ritual food use was based on seasonal foods, preference of ancestors, and special products of the region.

• 한국식품과학회지
• /
• 제36권5호
• /
• pp.833-836
• /
• 2004

감식초를 이용한 산절임콩 제조 과정 중 콩의 isoflavone의 함량변화와 흡수율, 절임액의 pH, 가용성 고형물량, 색도의 변화를 조사하고자 검정콩인 서리태, 서목태와 노란콩인 명주나 물콩을 $20^{\circ}C$에서 10일간 감식초에 절임하였다. 콩의 총 isoflavone의 변화는 모두 절임 기간이 길어질수록 총 isoflavone이 늘어남을 알 수 있었고 특히 명주나물콩의 경우 절임 10일째에는 1.596mg/g으로 절임하지 않은 원료콩 0.795mg/g보다 106.8%증가하였다. 또한 절임 기간이 길어짐에 따라 총 isoflavone 중 aglycone의 증가가 뚜렷하였는데 절임기간 10일째에는 전체의 6.2-9.3%였던 것이 20.9-50.8%를 차지하였다. 절임액의 pH변화는 절임 초기에 가장 많이 일어났고, 가용성 고형물량의 변화는 절임 2일째에 많이 증가하였으며 증가 경향은 pH와 유사하였다. 절임액의 밝기인 'L'값은 검정콩의 색소 용출로 현저히 낮아졌으며 'a'값은 검정콩 절임의 경우 증가하였으나 명주나물콩은 감소하였고 'b'값은 검정콩이 현저히 감소하였다.

• 대한영양사협회학술지
• /
• 제11권3호
• /
• pp.320-330
• /
• 2005

The purpose of the study was to assess students’preferences on vegetarian menus served at middle and high schools. Four school food service programs that served primarily vegetarian menus were located in Seoul, Kyunggi, Kangwon, and Choongnam provinces. A total of 100 menu items frequently served at the schools were identified. Students participating in the school meals programs were asked to assess their preferences of the menus using a 5-point Likert-type scale(1 : very dislike - 5 : very like). Excluding responses with significant missing data, usable responses were 659. Statistical analyses were performed with descriptive statistics, t-tests, and one-way analysis of variance. Menu items of the highest preference scores included kimchi stew, stir-fried kimchi, nangmyon(cold noodles), fried rice and kimchi, miso stew, soft tofu stew, and hard-boiled quail eggs in soy sauce. By menu category, one-dish foods(3.97) were the most preferred and muchim and namul were the least preferred. Female students showed higher preferences on kimchi, steamed items(jjim), stir-fried items, namul, and muchim than male students; middle school students’preference scores were higher than those of the high school students in most menu categories. The menu preference is known as one of the most important factors determining students’food consumption and satisfaction with school food service. Dietitians working at school food service programs that serve primarily vegetarian menus should provide students with nutrition education on proper food selection and focus their efforts on developing new recipes using various vegetables and preparation methods to improve students’food consumption and menu preference.

• 동아시아식생활학회지
• /
• 제22권2호
• /
• pp.190-198
• /
• 2012

This research evaluated and analyzed the level of acceptability of spinach according to blanching time by testing consumer taste of corresponding countries for the purpose of globalizing Korean food. General taste, appearance, flavor, and texture of spinach blanched for 20 seconds were highly evaluated by Koreans and Japanese ($p$<0.05), who are used to the method of slightly blanching, mixing, and eating spinach. On the other hand, general taste, appearance, flavor, and texture of spinach blanched for 5 minutes was highly evaluated by the French ($p$<0.05), who are used to eating boiled spinach. Concerning the result of JAR, there were clear differences in hardness and boiling level according to country among spinach samples, even though they were blanched for the same time and mixed with the same spices. Koreans and Japanese evaluated that hardness and boiling level of spinach blanched for 20 seconds were proper, whereas the French evaluated that spinach scalded for 20 seconds was too raw and crispy. Under the same context, French consumers evaluated that hardness and boiling level of spinach blanched for 5 minutes was proper, whereas Koreans and Japanese evaluated that spinach blanched for 5 minutes was boiled too much. These results show that familiarity level is an important driver of affecting the preference levels for three kinds of spinach according to country.

• 한국식품과학회지
• /
• 제36권2호
• /
• pp.294-298
• /
• 2004

세 가지 품종의 한국산 콩을 발아시키면서 isoflavone과 올리고당, 건물량의 변화를 조사하였다. 실험에 사용된 콩은 명주 나물콩, 태광콩, 다원콩이었으며 콩의 발아는 $20^{\circ}C$의 항온기에서 10시간 수침 후 8일간 발아시켰다. 세 가지 품종 중 isoflavone 함량이 가장 높았던 품종은 명주나물콩(1.288mg/g)이었으며 그 다음은 태광콩(0.671 mg/g), 다원콩(0.661 mg/g)이었다. 총 isoflavone함량은 전반적으로 발아 초기에 증가하였고 그 후는 감소하는 경향을 보였다. 최고값에서의 증가율은 20-50%의 범위였으며 특히 daidzein과 genestein등 aglycone 형태의 증가가 더욱 현저하였다 올리고당인 stachyose와 raffinose의 함량은 발아 중 빠르게 감소하였으나 sucrose의 감소는 비교적 완만하였다. 건물량은 발아 중 서서히 감소하였고 뿌리의 성장은 발아 2일부터 시작하였다.

• Journal of Nutrition and Health
• /
• 제54권3호
• /
• pp.305-320
• /
• 2021

Purpose: This study analyzed the dietary patterns of Central Asian immigrant workers (Mongolia, Kazakhstan, Uzbekistan, and Kyrgyzstan) living in South Korea to determine the food acculturation and how their dietary practices have changed after immigration. Methods: Self-administered questionnaires were completed by 186 Central Asian immigrant workers living in South Korea. A food frequency questionnaire (FFQ) was used to obtain information on the consumption frequency of 22 food items before and after their immigration to Korea. Results: Central Asians switched to Korean meat consumption patterns, which consume mainly pork, chicken, and beef, showing a decrease in the intake of beef and lamb and an increase in that of pork. Their consumption of Namul (cooked vegetable), Kimchi, rice, and marine products increased while that of potatoes decreased during acculturation to Korean food culture. Positive changes were observed in Mongolians' eating habits. Their meat-based diet turned into a healthy one in which nutritional balance was achieved by consuming the various food groups. Negative dietary changes were also observed; intake of instant foods and coffee increased while black and green tea consumption decreased. Intake of Namul (p < 0.01), Kimchi (p < 0.01), rice (p < 0.001), ramen (p < 0.001), pork, chicken (p < 0.01), fish (p < 0.01), seafood (p < 0.001), and coffee (p < 0.001) increased significantly in the group that responded and their health improved after moving to Korea. This result suggests that health improved among those who were well settled in Korea and ate the various food groups. Conclusion: These findings can help understand the acculturation process to Korean food culture and provide a basis for developing policies to help them adjust to Korean food culture.

• 대한본초학회지
• /
• 제38권5호
• /
• pp.69-84
• /
• 2023

Objectives : Sik-bang-pung (植防風, Peucedani Japonici Radix), the root of Peucedanum japonicum Thunberg (Apiaceae), has often been used as a substitute for Bang-pung (防風, Saposhnikoviae Radix) in the past, but recently it is treated as a counterfeit of Bang-pung or a kind of 'Jeonho (Peucedani Radix)'. Hence, it is crucial to investigate the origin of herbal name to provide appropriate usage of Sik-bang-pung. Methods : The classic and contemporary literatures regarding to the herbal medicines and botanical nomenclature were searched to find the herbal and botanical origins of Bang-pung and Sik-bang-pung, respectively. Result : The botanical descriptions of Bang-pung (防風) were consistent throughout the classic literatures and its botanical species was determined as Saposhnikovia divaricata Schischkin (Apiaceae) in the compendium. In the literatures published in the Joseon Dynasty, 'Byeong-pung-na-mul' was recorded as the medicinal plant of Bang-pung, but its botanical species could not be confirmed. In Japanese literatures, Bang-gyu (防葵) was confirmed as Mok-dan-bang-pung (牡丹防風); botan-bōfū in Japanese), which was determined as the herbal name of the root of 'Gaet-girum-namul (P. japonicum)' in Korea during the period of Japanese rule. The roots of Gaet-girum-namul was medicinally named as Mok-dan-bang-pung (牡丹防風), Sik-bang-pung (植防風), or San-bang-pung (山防風) in the past decades in Korea. Among them, Sik-bang-pung might be chosen as the herbal name, but its nominal origin could not be found. Conclusions : The herbal name, Sik-bang-pung, was presumably affected by Japanese botanical nomenclature. Although its medicinal application is still controversial, Sik-bang-pung should be considered an independent herbal medicine.

• 생약학회지
• /
• 제1권1호
• /
• pp.19-24
• /
• 1970

A comparative study on 'Dang-gui' and 'Kang-whal' the two species of Angelica growing in Korea was carried out about the morphology and cytology. The somatic chromosome number of Cham dang-gui, Ill dang-gui, Badi-namul was found to be 2N=22. The somatic chromosome number of Kang-whal was found to be 2N=110, that of Chili kang-whal to be 2N=44, that of Mul kang-whal to be 2N=22. Stoma of species of Dang-gui were same in size. Those of Chili kang-whal and Kang-whal were strikingly larger than the other. Chili kang-whal and Kang-whal were verified to be polyploid in the genus Angelica.