• 한국축산식품학회지
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• 제39권1호
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• pp.35-44
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• 2019

The composition of turmeric powder (TP) can affect the quality properties and storage characteristics of pyeonyuk; however, the appropriate addition level of TP in pyeonyuk has not been established. To address this, an experiment was designed with one control and three TP treatments: control (TP 0%), T1: (TP 0.1%), T2: (TP 0.3%), and T3: (TP 0.5%). All the TP treatments markedly increased protein and ash contents compared to the control. The water holding capacity was equally retained with the control and T3 treatments, but was significantly lower with the T1 and T2 treatments in pyeonyuk (p<0.05). Lightness and redness values were both reduced with the addition of TP, whereas the yellowness value increased. Values for 2-thiobarbituric acid reactive substances and the total microbial count for pyeonyuk with added TP showed an improvement over time. As a result, the addition of TP did not have a significant negative influence on the quality characteristics of the pyeonyuk with addition of 0.5% TP being particularly effective for water retention capacity and inhibition of lipid oxidation.

• 문화기술의 융합
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• 제1권1호
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• pp.1-14
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• 2015

조선왕조 궁중의궤 15책에 수록되어 있는 궁중음식 중 편육류(片肉類)에 대하여 문헌 고찰하였다. 조선왕조 궁중음식 중 편육류에서 '편육(片肉)'이 20%로 가장 많이 소개되었고, '저육숙편(猪肉熟片)' 18.6%, '우육숙편(牛肉熟片)' 17.1%, '양육숙편(羊肉熟片)' 15.7%, '계육숙편(鷄肉熟片)' 8.6%, '양숙편(月羊熟片)' 7.2%, '우설우낭숙편(牛舌牛囊熟片)'과 '우태율편육(牛胎栗片肉)'이 각각 5.7%, '생선숙편(生鮮熟片)'이 1.4% 순으로 나타났다. 의궤에 기록된 구성요소를 토대로 편육 개발 자료로 활용되기를 기대한다.

• 한국식생활문화학회지
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• 제27권5호
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• pp.528-534
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• 2012

Changes in social, economical, and cultural environment affect the manner in which mourners greet those expressing condolence to the deceased. While the funeral process was done at home in the past, nowadays, most families prefer a funeral home. Funeral homes provide all necessary services for the funeral process, including food for visitors and rituals. This research was conducted using a questionnaire in the Kyonggido area. Overall food satisfaction level of visitors was moderate; satisfaction with cleanness was the highest, followed by taste, quality, freshness, and diversity. Satisfaction level of foodservice by the type of funeral homes showed home funeral was highest, followed by general funeral home, hospital funeral home. Regarding the acceptance of food items served at the funeral home, Yukgaejang was the most preferred, followed by Gaorichomuchim, Pyeonyuk, Kodarichim, and Injeolmi. There were differences in food acceptance according to age and gender of visitors. Male prefers Samgyeopsal-suyuk to Pyeonyuk. but female prefer Pyeonyuk to Samgyeopsal-suyuk. Elder individuals preferred Kodarichim, Gaoricho-muchim. Younger individuals preferred Jeon, Ojingeodorajimuchim, and Samgyeopsal-suyuk.

• 한국식품과학회지
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• 제47권5호
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• pp.608-614
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• 2015

본 연구에서는 관능특성이 다른 시판약주 4종과 우리나라 대표 안주로 여겨지는 6종의 동반음식간의 조화정도를 평가하고 동반음식 섭취에 따른 이들 약주 기호도의 변화를 파악하였다. 관능특성이 다른 약주와 6종의 동반음식 간의 유의적인 조화도의 차이가 파악되었으며 이들 동반음식의 섭취가 약주의 기호도에 전반적으로 긍정적인 영향을 미치는 것으로 나타났다. 그러나 동반음식과 약주의 조화정도에 따른 기호도의 섭취 전 후의 일관된 변화 패턴은 파악되지 않았다. 향후 약주와 동반음식간의 조화정도와 기호도 개선을 위해서는 먼저 약주 뿐 아니라 동반음식의 향미 패턴도 정량적으로 분석하여 제품간의 향미패턴 차이에 따른 조화정도와 기호도 변화를 파악하여야 할 것으로 여겨진다. 또한 본 연구에서 사용된 조화정도 척도의 경우 와인과 치즈의 조화도 평가에 대개 사용되는 것으로 향후 우리술의 평가에 적합한 척도의 개발이 필요할 것으로 여겨진다.

• 한국식품위생안전성학회지
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• 제32권3호
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• pp.206-210
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• 2017

본 연구에서는 축산식품인 편육을 대상으로 황색포도상구균의 성장예측모델을 개발하였다. 편육에서 황색포도상구균의 성장패턴은 4, 10, 20, $37^{\circ}C$의 보관온도에서 측정되었으며, 황색포도상구균은 각각의 저장 온도에서 모두 증가하는 것으로 나타났다. 편육에 오염된 황색포도상구균의 생육결과를 토대로 Baranyi model을 이용하여 유도기(LPD)와 최대성장률(${\mu}_{max}$)을 산출한 결과, 유도기는 4, 10, 20, $37^{\circ}C$에서 212.81, 79.67, 3.12, 2.21 h으로 온도에 반비례한 것으로 나타났고 최대성장률은 같은 보관온도에서 0.004, 0.009, 0.130, 0.568 log CFU/g/h으로 온도에 비례한 것으로 조사되었다. 2차 모델은 ${\mu}_{max}$의 경우, square root model, LPD는 polynomial equation을 사용하여 산출하였고, 개발한 모델의 적합성을 평가하기 위해 통계적 지표인 RMSE 값을 계산한 결과, 비교적 0에 가까운 0.42로 도출되어 모델이 적합한 것으로 확인되었다. 따라서 개발된 모델이 편육에 대한 황색포도상구균의 성장 예측모델로 사용 가능하다고 판단되어지며, 편육에서의 식중독을 예방하고 미생물학적 위생관리기준을 설정하는데 기초자료로 활용될 수 있을 것으로 사료된다.

• 한국식품영양과학회지
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• 제34권2호
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• pp.285-290
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• 2005

본 연구에서는 cook-chill system에서 생산되는 일부 음식에 녹차 추출물의 첨가가 냉장 저장 시 음식 품질에 미치는 영향을 알아보고자 하였다. 이를 위해 냉장저장급식에서 생산되는 음식 중 편육을 적용음식으로 선정하고 녹차추출물을 첨가(0,2,3%)하여 생산하였다. 이때 냉장저장급식 생산단계에 따른 소요시간 및 온도상태, pH및 수분활성도를 측정하고, 표준평판균수, 대장균군수를 측정함으로써 생산단계에 따른 미생물적 품질을 평가하였다. 또한 녹차추출물 첨가(0, 2, 3%)가 냉장저장(3$^{\circ}C$, 5일)동안 표준평판균수와 대장균군수에 미치는 영향을 관찰하였다. 미생물적 품질을 평가하기 위해 표준평판균수와 대장균군수를 측정한 결과 돼지고기를 삶은 직후와 냉각 후 모든 시료에서 조리한 음식의 안전 기준치 (표준평판균수<$10^{5}$, 대장균군수 <$10^2$)를 만족시켰다. 냉장 저장동안에는 먼저 표준평판균수의 경우, 녹차추출물을 첨가하지 않은 0%에서는 저장기간에 따라 일정하게 증가하는 경향을 보인 반면, 녹차 추출물을 3% 첨가하여 생산한 편육은 4일째까지도 위생상태가 적합하게 나타남으로써 녹차 추출물의 첨가가 냉장저장 동안 미생물적 품질을 유지하는데 효과적이라고 사료되었다. 대장균군수의 경우에도 녹차추출물을 첨가하지 않은0%는 1일부터 <$10^2$을 초과한 반면 2%와 3%에는 각각 2일,3일까지 조리한 음식의 안전 기준치를 만족하였다. 또한 녹차추출물의 첨가량은 저장기간에 따라 모두 유의적인 증가를 나타냄으로써 (p<0.01) 저장기간에 따라 대장균군수가 유의적으로 증가함을 알 수 있었으며, 저장일에 따른 첨가량별 대장균군수에서도 모두 유의성을 나타냄으로써 첨가량이 많을수록 낮은 수준의 대장균군수를 나타내어, 3%에서 가장 낮은 대장균군수를 나타내었다(p<0.01).이상의 연구 결과, cook-chill생산 시 녹차 추출물의 첨가가 미생물적 품질유지에 효과가 있다고 사료되는 바 본 연구결과를 기초로 급식소에서 음식 생산 시 녹차 추출물 및 천연 항균성 물질 첨가에 따른 미생물적 품질 및 관능적 품질검사를 통한 레시피 개발에 관한 지속적인 연구가 수행되어야 하겠다.다.

• 한국식품조리과학회지
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• 제21권1호
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• pp.47-52
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• 2005

This study aimed to determine inhibitory effect of pathogen growth by adding green tea extracts to some cook-chill foods. For this study, chicken meat salad and pyeonyuk were blended with green tea extracts to different concentrations of 0, 2 and $3\%$ and prepared in a cook-chill system. S. typhimurium in chickien meat salad; Better antibacterial effects of green tea extracts were observed at a $3\%$ concentration, compared with a $2\%$ concentration. Populations of S. aureus in chicken meat salad; antibacterial effects at a $3\%$ concentration became significant from 3days while that at a $2\%$ concentration remained steady throughout the five-day duration. All three testing samples exhibited a decrease in populations of S. aureus during storage. In pyeonyuk, S. aureus counts at a $3\%$ concentration were 7.26 CFU/g on day 3 and declined to 6.61 CFU/g and 6.48 CFU/g on the following days, showing a greater degree of decline than that of a $2\%$ concentration.

• 동아시아식생활학회지
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• 제24권3호
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• pp.283-290
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• 2014

The present study was performed to obtain data that could be used to popularize yakju(Korean traditional rice wine) by surveying how well rice wine goes with pairing foods. The survey was given to 302 men and women living in the Seoul and Gyunggi areas and work in the food service industry. The Jeon group, Gui group, Jeongol and Jjigae group, Pyeonyuk and Bossam group, and Muchim group were selected as menu items that go well with available rice wines. The survey aimed to identify foods that go well with four rice wines with different sensory characteristics. The survey results showed that both men and women replied that rice wines with Nuruk aroma and Nuruk taste go well with the Jeon group, rice wines with sour and flower aromas and common characteristics go well with the Muchim group, and rice wines with sweet and fruit tastes go well with the Muchim group. However, men and women had different opinions on rice wines having ginseng, soil, and herbal medicine aromas. Men replied that such rice wines go well with grilled meat, whereas women replied that these rice wines go well with Pyeonyuk and Bossan groups.

• 한국식품조리과학회지
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• 제23권5호
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• pp.731-748
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• 2007

In this study, we investigated e kinds and names of side dishes along with their recipes and ingredients occuring in Korean cookbooks published before the 17th century. The side dishes were classified 79 kinds of Guk, 23 kinds of Jjim and Seon, 15 kinds of Gui, 3 kinds of Jeon, 7 kinds of Nureumi, 3 kinds of Bokkeum, 30 kinds of Chae, 11 kinds of Hoe, 7 kinds of Jwaban, 6 kinds of Mareunchan, 12 kinds of Pyeonyuk and 5 kinds of Jeonyak, Jokpyeon and Sundae. The earliest records were found on Guk, Jjim, Jwaban, Po and Pyeonyuk Gui, Namul and Hoe were recorded after the 1500's and Nureumi, Jeon, Jeonyak, Jokpyeon and Sundae were developed relatively late in the late 17th century. As to the kinds of side dishes, Guk was the most common. Guks cooked before the 17th century used different recipes and more types of ingredients than today, including some that are not used today. For Jjim, various seasonings were added to main ingredients such as poultry, meat, seafood and vegetable. Most of the records found for Jjim used chicken as the main ingredient. Gui was recorded as Jeok or Gui and there weren't many ingredients for Gui before the 17th century. Gui was usually seasoned with salt or soy bean sauce and broiled after applying oil. Vegetables were broiled after a applying flour-based sauce. The Jeon cooked at that time was different from the one that is cooked today in that cow organs or sparrows were soaked in oily soy bean sauce before being stewed. Nureumi, which was popular in the 17th century, but rarely made today, was a recipe consisting of adding a flour or starch-based sauce to stewed or broiled main ingredients. Chae was a side dish prepared with edible plants, tree sprouts or leaves. Chaes like Donga and Doraji were colored with Mandrami or Muroo. Hoe was a boiled Hoe and served after boiling seafood. Jwaban was cooked by applying oil to and then broiling sparrows, dudeok, and mushrooms that had been seasoned and dried. For dried Chans, beef or fish was thin-sliced, seasoned and dried or sea tangle was broiled with pine nuts juice. There are some recipes from the 17th century whose names are gone or the recipes or ingredients have changed. Thus we must to try to rebuild three recipes and develop recipes using our own foods of today.

• 한국식품조리과학회지
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• 제21권6호통권90호
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• pp.800-812
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• 2005

This study selected and classified the representative foods for diversifying Korean traditional foods in the globa1 market and derived the superior factor of each food by consumer survey (n=744). The superiority of Korean traditional foods was generally recognized as being in the order of 'Nutritional value' > 'Dietary culture' > 'Material' > 'Taste.' Kimchi, Tteok/Hangwa, and grilled foods were regarded as potent Korean traditional foods for global consumers. The survey about the superior factors of representative Korean traditional foods produced the following results. The superior factor of Bibimbap, Mandu, Jangachi, Joeotgal, Namul muchim Salad, Naengchae, and Ganjang was 'Variety of material or cuisine', that of Bap, Jut Samguetang, Seolleongtang, Kimchi, Doenjang, and Sikcho was 'Nutritional value', that of Naengmyeon, Kalguksu, Bulgogi, Pyeonyuk, Jeongol, Gochujang, Tteot and Sjkhae/Sujeonggwa was Taste', and that of Hangwa, Hwachae, Gujulpan, and Sinsunro was 'Appearance'. The superior factors of representative Korean traditional foods showed the following differences by age and gender, The superior factor in Mandu was 'Taste' by the subjects aged below 30 but 'Variety' by the subjects aged above 30; that in Pyeonyuk and Jeongol was 'Variety' in 31-40 year olds and those aged above 51, while it was 'Taste' in others. The superior factor of Kimchi was 'Nutritional value' by the subjects aged below 40,'Taste'in 41-50 year. olds, and 'Variety' by the subjects aged above 50, that of Namul muchim was 'Nutritional value' by the subjects aged below 20 and 'Variety'by the subjects aged above 20, and that of Naengchae was' Taste'by the subjects aged below 20 and 'Variety' by the subjects aged above 20. The superior factor of Gochujang was 'Taste' by the subjects aged below 50 and 'Variety 'by the subjects aged above 50, that of Ganjang was 'Variety' by the subjects aged below 30 and 'Taste' by the subjects aged above 30, that of Sikcho was 'Variety' by the subjects aged below 30 and 'Nutritional value' by the sutjects aged above 30. The superior factor of Doenjang was 'Nuttritional value' in all ages. The superior factors of Hangwa and Sikhae/Sujeonggwa were 'Appearance' and 'Taste' in all ages, and that of Hwachae was 'Taste' by the subjects aged below 30 and' Appearance' by the subjects aged above 30. The perception by gender was statistically differed for traditional foods such as Bap, Bibimbap, Kalguksu, Bulgogi, Pyeonyuk Jangachi, Gochujang, Ganjang, Sikhae/Sujeonggwa, Hwachae, and Gujulpan.