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

• 생물환경조절학회지
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• 제16권1호
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• pp.7-12
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• 2007

나물자원의 수경재배시 양액농도가 생장 및 무기물함량에 미치는 영향을 조사하고자 벌개미취, 원추리 및 질경이를 펄라이트 배지에 추식하여 70일간 재배 한 후 생장정도와 무기물 함량을 분석하였다. 벌개미취와 원추리의 초장, 줄기직경, 잎의 수, 신선중 및 건물중은 1.5배액 처리구에서 확연하게 우수한 결과를 나타내었다. 질경이의 지상부와 지하부 생체중 및 건물중 등은 양액의 농도가 0.2재액에서 1.5배액으로 증가할수록 증가한 반면, 엽수와 근장은 0.5배액과 표준농도에서 가장 높은 것으로 나타났다. Ca Mg 및 Na 함유량은 벌개미취의 경우 1.5배액에서, 원추리와 질경이는 0.25배액에서 가장 많았다. K 함량은 벌개미취와 원추리는 0.5배액에서, 질경이는 1.5배액에서 가장 많았다. $P_2O_5$는 나물종류 및 양액의 농도에 따른 차이가 거의 없었다.

• 한국지역사회생활과학회지
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• 제17권1호
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• pp.101-108
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• 2006

This study was conducted to develop the regulating methods for the optimal harvest stage of new sprout for woody plants, and to clarify the effects of storage condition and period on the growth of new sprout formed of Aralia elata cv. 'Jeongkwang'. Japanese angelica tree were collected in the Jangheung district of Jeonnam on 20. March, 2005, and those cut branches were stored at $5{\pm}2^{\circ}C$ and 80 to 90% of the relative humidity, and were cut in water. Survival rate of cut branches for Aralia elata cv. 'Jeongkwang' was significantly increased when that was used for the cutting after the collection with no storage. And those survival rate was much more increased when that was stored at 80 to 90% of relative humidity than 40 to 50% of relative humidity. Number of new sprouts formed which were not stored immediately after the collection 3.2 to 3.4, and that were stored at cold storage room before cutting and cut on 1. June and 1. August were 5.1 to 5.3. Leaf growth of cut branches cut in water on 20. March started at ten days after cutting, and that on 1. June and 1. August at one to two days after cutting. Slow and mature sprout growth of Aralia elata cv. 'Jeongkwang' which were cut in water were different by the cold storage periods. Nineteen days were needed for the mature growth of sprout when cut in water on 20. March, and thirteen days on 1. August.

• 대한지역사회영양학회지
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• 제17권5호
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• pp.555-578
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• 2012

This study was conducted to investigate which food items are perceived as HANSIK (Korean food) in Korea. 562 males and females aged 20-70 were surveyed on 512 most frequently consumed dish items from 4th Korean National Health and Nutrition Survey if they perceive it as HANSIK. Dish items in kimchi, namul sukchae (cooked and seasoned vegetable) and jeotgal (salt-fermented food) category showed high response rate to be perceived as HANSIK. The response rate of twigim (frying foods) as HANSIK was low showing less than 70%. The response rate as HANSIK for foreign origin foods such as ramen and jjajangmyeon (black bean paste noodle) were lower than 25%. In jang yangnyum (seasoning) category, doenjang (soybean paste) and gochujang (red pepper paste) showed high response rate as HANSIK more than 90%. Females showed a higher response rate as HANSIK than males for most food items except several items of myen mandu (noodle and dumpling). The younger age group had higher HANSIK perception on many items of recently consumed foods, especially budae-jjigae (spicy sausage stew) (p < 0.001) and jwipo-jorim (braised dried filefish) (p < 0.001), implying that they already accept the common foods as HANSIK regardless of the origin. These results provide an information on the foods perceived as HANSIK among currently consumed common foods in Korea and these results can be utilized for establishment of HANSIK concept reflecting transition of dietary life in Korea.

• 생물환경조절학회지
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• 제16권3호
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• pp.228-232
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• 2007

섬초롱꽃을 공시하여 4종의 고형배지(펄라이트 1호 단용, 펄라이트 1호와 피트모스 1 : 1 (V : V)혼용, 입상암면 단용 및 피트모스 단용 배지)에서 70일간 재배하면서 배지에 따른 생장반응과 무기성분 함량을 비교 분석하였다. 생육반응은 초장, 경경, 엽수, 근장, 지상부와 지하부의 생체중 및 건물중 등 전반적인 부분에서 펄라이트와 피트모스 1 : 1(v : v) 혼용 배지 >피트모스 배지 >펄라이트 배지 >입상암면 배지 처리구 순으로 좋게 나타났다. 식물체내 무기성분은 $K(15.38-43.91cmol^+/kg),\;Ca(5.48-7.78cmol^+/kg),\;Mg(4.38-6.55cmol^+/kg),\;Na(1.25-1.69cmol^+/kg)$ 순으로 많았다. 무기성분 함량은 생육이 우수한 것으로 나타난 펄라이트와 피트모스 혼용 처리구에서 재배한 섬초롱꽃에서 많게 나타났다.

• 생물환경조절학회지
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• 제16권1호
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• pp.40-46
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• 2007

질경이를 공시하여 펄라이트, 펄라이트와 피트모스 1:1 혼합, 입상암면 및 피트모스 등 4종의 고형배지경에서 배지에 따른 생장반응과 무기성분 함량을 비교 분석하였다. 배지종류별 생육반응은 초장, 경경, 엽수, 최대근장, 지상부와 지하부의 생체중 및 건물중 등 전반적인 초기생장이 펄라이트와 피트모스 혼합배지>피트모스 배지>입상암면 배지>펄라이트 배지 처리구 등의 순인 것으로 나타났다. 식물체내 Ca와 Mg함량은 피트모스 배지에서, Mg와 Na 함량은 입상암면 배지에서 가장 높은 것으로 나타났다. 식물체내 $P_2O_5$ 함량은 식물 생장과 비례적으로 증가하여 펄라이트와 피트모스 1:1 혼합 배지 처리구와 피트모스 배지 처리구에서 높게 나타났다.