• 한국식생활문화학회지
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• 제2권2호
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• pp.149-161
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• 1987

발효 원리에 의한 젓갈 담금법은 크게 젓과 식해로 구분된다. 젓은 9가지로 (1) 소금, (2) 소금 고추가루, (3) 소금 익힌 곡류, (4) 소금 고추가루 곡류, (5) 소금 메주가루, (6) 소금 누룩가루 콩가루, (7) 간장, (8) 젓갈, (9) 소금물 등에 담그는 것이다. 식해는 14가지로 (1) 쌀밥 소금 엿기름, (2) 쌀밥 소금 엿기름 밀가루, (3) 쌀밥 소금 고추가루 엿기름, (4) 조밥 소금 고추가루 향신료, (5) 쌀밥 소금 고추가루 엿기름 향신료, (6) 조밥 소금 고추가루 엿기름 무우채 향신료, (7) 조밥 소금 고추가루 무우채 향신료, (8) 쌀밥 소금 밀가루 고추가루 엿기름(설탕) (향신료), (9) 쌀밥 소금 고추가루 무우채 향신료 엿기름(설탕), (10) 찰밥 소금 고추가루 향신료, (11) 소금 무우채 고추가루 향신료, (12) 찰밥 소금 고추가루 엿기름 향신료, (13) 찰밥 소금 고추가루 엿기름 무우채 향신료, (14) 밀가루죽 소금 고추가루 엿기름(무우채) 향신료 등으로 담그는 것이다. 젓 담금법의 지역적 특색은 관서지방에서는 갑각류 중 게를 소금물에 담그는 가정이 많았고, 중부지방에서는 부족류 및 복족류 중 굴을 소금 고추가루, 소금 고추가루 익힌 곡류로 어리굴젓을 담그며 남부지방에서는 갑각류 중 민물새우를 소금, 소금 고추가루, 소금 익힌곡류, 소금 고추가루 익힌 곡류로 담그며, 관북지방에서는 어류를 소금 고추가루로 담그는 것을 알 수 있다. 식해 담금법의 지역적 특색은 우리나라의 동부지역에서 담근다. 이것은 동해에서는 사계절 생선을 잡을 수 있으므로 구태여 오래 보존해 둘 필요가 없기 때문이며, 또한 동해안은 소금 생산량이 적기 때문에 소금이 풍부한 서해안에서는 젓이 발달하고, 소금이 부족한 동해안에서는 식해가 발달하게 된 것임을 알 수 있다. 식해 담금법 중 엿기름을 넣어 담그는 곳은 남부지역이고, 무우채를 넣어 담그는 곳은 관북지역이며, 관북지방보다 남부지방에서는 익힌 곡류의 양을 많이 넣는다. 고추가루는 관북 남부 모두 넣으나, 남부지방에서는 제찬용 식해에는 넣지 않는다. 식해에 넣는 곡류의 종류는 그 지역에서 생산이 많이 되는 곡류를 사용한다.

• 생명과학회지
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• 제19권10호
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• pp.1424-1431
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• 2009

전통발효식품인 새우젓으로부터 혈전과 chitin 분해력이 우수한 균을 분리하였으며 16S rRNA 염기서열 분석으로 B. licheniformis와 가장 유사한 균주임을 확인하였다. 이 균주를 B. licheniformis SC082로 명명하였고, 최적 생육조건은 $37^{\circ}C$, pH 7.0, 염 농도 6%로 확인되었다. 이 균주의 기질특이성을 조사한 결과, 우수한 혈전분해력을 나타냈으며 1% 농도의 colloidal chitin의 첨가에 의하여 chitinase 활성이 증가됨을 관찰할 수 있었다. 또한 지질 분해능은 없었고 약한 skim milk 분해력을 가지고 있었다. SDS-PAGE와 zymogram 분석 결과, 이 균은 혈전분해효소 isozyme과 chitinase isozyme을 생성하는 균주로 확인되었다. 그 대략적인 분자량은 각각 22.0, 66.0, 72.0 kDa과 55.0, 62.0 kDa이었다. B. licheniformis SC082 균주가 생성하는 혈전분해효소는 pH 9.0 그리고 $50^{\circ}C$까지 안정하게 유지되었고, 이와 더불어, chitinase 활성은 pH 5, $45^{\circ}C$일 때 높게 나타났다. B. licheniformis SC082 균주의 DPPH 전자공여능법에 의한 항산화력은 농도의 증가에 따라 상승되었는데 $20\;{\mu}g$의 균상등액에 대한 항산화력은 약 31%으로 나타났다.

• 한국가정과학회지
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• 제3권2호
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• pp.77-89
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• 2000

In this study, to activate the industrialization and to improve the quality of Toha-jeot by shortening the fermentation period, we investigated the changes in the nutritional components of Toha-jeot. salt-fermented Toha shrimp( Caridina denticulata denticulata $D_{E}$ $H_{AAN}$) which was salted with a low-salt group and high-salt group during fermentation. In this experiment. there are four groups of Toha-jeot which were manufactured with 15% ratio of common salt: the first group containing 2% wheat bran (w2%-L). the second high-salt group containing 2% wheat bran( w2%-H) , the third low-salt group containing 4% wheat bran (w4%-L) and the last high-salt group containing 4% wheat bran(w4%-H). These four groups were refrigerated at 4${\pm}$1$^{\circ}C$ and then taken out for analysis at three month intervals during 9 month. Among the free amino acid contents in Toha-jeot, 22 kinds were detected. 6 month after the fermentation when the quantity of the amino acid contents in Toha-jeot is highest, ornitine, glutamic acid, leucine. alanine. lysine and valine occupy the majority, in the order of abundance. In cases of nucleotides. 6 month after the fermentation. from the groups w2%-L, w2%-H and w4%-L, inosine and IMP were not detected. and hypoxanthine, AMP, ADP were detected but 9 month after the fermentation ADP was not detected. The main constituents of fatty acid were as follows : (a) from w2%-L, w2%-H, 6 month after the fermentation. $C16:0$, $C12:0$, $C18:1$, $C18:3$, and $C16:1$. (b) from w4%-L. 6 month after the fermentation, $C18:3$, $C16:0$, $C12:0$ and $C18:1$. (c) from W4%-H, $C16:0$, $C12:0$, $C18:3$ and $C18:1$. In case of mineral contents. Na, Ca. K. Mg, Fe. Zn, Mn and Cu were detected according to the magnitude of the quantity. From the group w4%-H, high quantity of Na was detected during the total fermentation period. In case of color value, from the groups w2%. the values of L. a. b were highest after 6 month fermentation and were decreased after 9 month fermentation, while from groups w4%, the values of L, a, b were gradually decreased after 3 month fermentation.ion.

• 한국식품영양과학회지
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• 제26권6호
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• pp.1063-1067
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• 1997

This study was performed to assess the levels of the trace elements(Fe, Cu, Zn, Cr, Co, Mn, Pb, and Cd) in salt-fermented fish products from some areas of the west coast in Korea. Seven samples were Shrimp(Seawoo-jeot), Clam(Jogai-jeot), Oyster(Orikul-jeot), big eyed horring(Bendeng-ie jeot), Mysis(Gonjeng-ie jeot), Hwangandali(Hwangsegi-jeot), and Squid, Han Chi(Han chi-jeot). They were ashed with ternary solution. After ashing the samples, the amount of trace elements in the samples were measured by ICP. The moisture content of the 7 samples before freezing dry were 68.36, 71.52, 81.19, 62.27, 71.30, 64.27, and 66.74%, respectively. Jogai-jeot and Gonjeng-ie jeot contained the most amount of moisture among the samples. Fe contents were 66.46, 309.10, 27.03, 23.01, 132.45, 35.75, and 9.72ppm, respectively. Jogai-jeot contained the most amount of Fe among the samples. Cu contents were 4.60, 4.36, 3.75, 2.21, 10.36, 2.71, and 58.15ppm, respectively. Hanchi-jeot contained the most amount of Cu among the samples. Zn contents were 16.02, 75.06, 37.43, 28.43, 132.45, 35.75, and 9.72ppm, respectively. Gonjeng-ie jeot contained the most amount of Zn among the samples. Cr contents were 0.80, 1.61, 0.84, 0.96, 1.12, 0.96, and 0.59ppm, respectively. Jogai-jeot contained the most amount of Cr among the samples. Co contents were 0.13, 0.54, 0.31, 0.46, 0.50, 0.63, and 0.35ppm, respectively. Hwangsegi-jeot contained the most amount of Co among the samples. Mn contents were 7.30, 10.69, 14.87, 4.12, 8.03, 2.94 and 1.54ppm, respectively. Origkul-jeot contained the most amount of Mn among the samples. Pb contents were 1.80, 4.30, 2.53, 4.61, 3.08, 5.04, and 2.74ppm, respectively. Hwangsegi-jeot contained the most amount of Pb among the samples. Cd contents were 0.005, 0.03, 0.06, 0.005, 0.01, 0.00, and 0.10ppm, respectively. Hanchi-jeot contained the most amount of Cd among the samples. This study is limited within 7 samples caught and producted from the some areas of the west coast in Korea. Therefore, I hope there will be broader experiments concerned with this study to make clear not only nutritional aspect(the contents of Fe, Cu, Zn, Cr, Co, and Mn) but also toxicological aspect(the contents of Pb and Cd).

• 동아시아식생활학회지
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• 제11권4호
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• pp.235-246
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• 2001

The survey on the practice of the memorial ceremonial food in Chuncheon area showed it varied according to social position of officiator, location(inland or seaside town) , and personal condition. The study included the foods prepared for the memorial services on the memorial day. New Year's Day and Chusok. 1. 40.4% of the subjects were in the thirties at their age, 46.6% were high school graduates, 57.3% were the first daughter-in-law, 40.4% had no religion, 30.9% were working at public administration and earned less than 1 to 1,5 million won monthly. 2. 71.7% of the subjects who replied that the ancestor worship service had to be kept were Buddhists. 55.4% of them were high school graduates, and 58.8% of them ran independent businesses. They learned how to practice the ancestor worship service from their mother before marriage or from their parents-in-law after marriage. 3. The older the officiators, the better they wanted to keep the traditional format of the service, but the Christians and Catholics wanted to change the format to western style in the future. 4. 92.7% of them served cooked milled rice. They prepared the soup in the order of beef soup, radish soup and dried Alaskan pollack soup. 5. Among cooked vegetable dishes, bracken was used the most and balloonflower root, mung bean sprout and spinach followed. Among jeon(pan-fried foods). frozen Alaskan pollack was used the most and buckwheat, mung bean and meatball followed. 6. They served san-juk(beef kebab) mostly on the ceremony. Among the grilled foods, tofu was the favorite, and croaker followed. 7. Among the fried foods. squid was the favorite, and sweet-potato and shrimp followed. Among the dried foods. they used in the order of dried Alaskan pollack, dried beef and squid. 8. Among the rice cake and traditional confectionery, they used in the order of Yak-sik(sweet rice cake), Gang-jeong(fried glutinous rice cookie), Jeol-pyun and In-jeol-mee. Among a beverage, they served Sik-hye(fermented rice drink) mostly. 9. Among fruits, apples. jujube, chestnut and dried persimmon were served. Aong a liquor, Cheongju was served mostly. 10. Soy sauce, salt and salted fermented fish were served, too.

• 생명과학회지
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• 제11권5호
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• pp.457-463
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• 2001

Staphylococcus xylosus SC-22으로 생성된 lipase을 분리. 정제하여 특성을 조사하였다. Staphylococcus xylosus SC-22의 배양액을 ammonium sulfate (30~80%), Sepadex G-100 및 DEAE-Sephacel chromatography의 정제과정을 거친 결과, specific activity가 756.6 units/mg protein으로 19.3배 정제도었으며 수율은 17.2%로 나타났다. 정제효소의 분자랴은 47kDa, 정제된 효소의 특성은 최적온도은 4$0^{\circ}C$, 최적 pH는 8.0이었으며, pH 안정성 범위는 pH 6.0~10.0부근에서 비교적 안정하였다. Alkaline lipase의 활성은 C $u^{2+}$와 P $b^{2+}$에 의해 완전히 저해되었으며, F $e^{3+}$ 에 의해 50% 효소활성이 저해되었으나, $Ca^{2+}$, $Mg^{2+}$, $Na^{+}$에 의해 저해를 받지 않았다.

• 대한영양사협회학술지
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• 제9권1호
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• pp.1-12
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• 2003

The purpose of this study was to investigate the knowledge and perception for Kimchi in middle school students. A questionnaire was used as the instrument of investigation. The subjects were 375 male students and 278 female students in Masan and Changwon City. The main results of this study are as follows. Ninety-three point three percent of the subjects were nuclear family type and 61.7% of respondent's mother had job. The average knowledge score for Kimchi of the subjects was 5.27 out of possible 10 points and the average value score on Kimchi was 41.25 out of 50 points. Eighty-six point one percent of students think they should eat Kimchi because Kimchi is good for the health(38.6%) and Kimchi is our traditional food(31.4%), and it was significantly difference between gender(p<0.01), male students more realized 'Kimchi is good for the health(41.6%)', whereas female students more realized 'Kimchi is our traditional food(38.9%)'. The subjects perceived that the additive material making for Kimchi were powdered red pepper(80.2%), garlic(62.5%), salt(62.0%), salted, fermented shrimp(50.2%). ginger(49.5%), green onion(39.8%), salted, fermented anchovy(34.9%), sesame(25.0%), carrot(22.4%). More than 70% of the subjects estimated for Kimchi 'Kimchi is our traditional food(84.1%)', 'Kimchi must be developed the international food'(73.7%), 'Kimchi must be in succession(75.8%)', 'Kimchi is very nutritious food(70.3%)'. However, they thought Kimchi have to be improved more hygienically(38.8%) and less stimulative taste(25.7%). The knowledge for Kimchi showed a positive correlation with the value on Kimchi and the preferences for Kimchi, and the value on Kimchi was a positively related to the preferences for Kimchi(p<0.01). Therefore it is need to the development of program for the knowledge for Kimchi and the value on Kimchi in order to improvement the preferences for Kimchi.

• 한국식품조리과학회지
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• 제16권6호
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• pp.602-608
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• 2000

깍두기에 까나리액젓, 멸치액젓, 새우젓을 각각 첨가하여 1$0^{\circ}C$에서 숙성시키면서 이화학적(pH, 총산도, 당도, 염도, 환원당, 색도, Texture, 유산균 수).관능적 특성의 변화를 젓갈을 첨가하지 않은 대조군과 비교하였다. 깍두기의 염도는 1.9-2.3%로 모든 처리군이 유사하였으며, 숙성 전기간동안 젓갈 첨가군이 대조군에 비해 pH와 환원당 함량이 낮았고, 총 산도는 높았다. 특히, 새우젓 첨가군이 숙성 전기간동안 pH 및 환원당 함량이 가장 낮았으며 총산도는 가장 높았다. 까나리액젓 첨가군은 멸치액젓 첨가군과 깍두기 숙성 양상이 매우 유사하였다. 유산균 수는 숙성 8일에 최고치에 달하였다가 그 이후 감소하였으며 새우젓 첨가군이 가장 많았고 대조군이 가장적었으며, 까나리액젓 첨가군은 멸치액젓 첨가군과 유사하였다 색도는 Hunter color의 a 및 b값이 까나리액젓 첨가군과 멸치액젓 첨가군이 유사하였다. Texture analyse체 의한 깍두기 무의 경도는 숙성 기간의 경과에 따라 약간씩 감소하였으나 큰 폭의 유의적인 차이를 나타내지는 않았다. 관능검사 결과, 숙성 적기인 숙성 11일에 '전체적인 수용도' 점수는 새우젓 첨가군이 가장 높았으며 그 다음이 멸치액젓 첨가군 및 까나리액젓 첨가군이었으며 대조군의 점수가 가장 낮았다.

• Journal of Nutrition and Health
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• 제45권1호
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• pp.94-102
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• 2012

There is a limitation to estimate vitamin $B_{12}$ intake due to a lack of data on vitamin $B_{12}$ content in many Korean foods. In this study, vitamin $B_{12}$ content was determined in some seaweeds, fish, and shellfish and their product that are consumed in Korea using a modified microbioassay with Lactobacillus delbruecki ATCC 7830. Dried laver and dried seasoned and toasted laver contained very high levels of vitamin $B_{12}$ (66.8 and $55.2-71.3\;{\mu}g$/100 g, respectively. Sea lettuce and seaweed fulvescene also contained high vitamin $B_{12}$ content of 5.47-9.41 and $6.46-7.20\;{\mu}g$/100 g, respectively, whereas sea mustard and sea tangle contained low levels of vitamin $B_{12}$; vitamin $B_{12}$ was not detected in seaweed fusifome. Pacific saury, trout, sea-bass, or squid contained 12.01, 2.00, 0.49 and $2.33\;{\mu}g$ vitamin $B_{12}$/100 g, respectively. Ochellatus octopus, and naked sand lance contained 0.72-1.43 and $3.68\;{\mu}g$ vitamin $B_{12}$/100 g, respectively. Dried Alaska pollack con-tained $0.19-2.64\;{\mu}g$ vitamin $B_{12}$/100 g. Shellfish such as little neck clam and small ark shellfish contained high levels of vitamin $B_{12}$ of $30.5-40.5\;{\mu}g$/100 g, and mussel and abalone contained 17.71 and $7.82\;{\mu}g$/100 g, respectively. Of unique Korean traditional fermented seafood products, salt-fermented products of squid ($2.91\;{\mu}g$/100 g), clams ($34.31\;{\mu}g$/100 g), Ala-ska pollack roe ($9.98-12.02\;{\mu}g$/100 g), hairtail guts ($4.58\;{\mu}g$/100 g) or small shrimp ($0.58-1.55\;{\mu}g$/100 g), and fish sauce from anchovies ($1.52-1.78\;{\mu}g$/100 mL), sand eel ($0.22-0.24\;{\mu}g$/100 mL) or small shrimp ($0.19-0.78\;{\mu}g$/100 mL) were analyzed. A few commercial brands of flying fish roe ($0.73-1.73\;{\mu}g$/100 g), canned tuna ($0.40\;{\mu}g$/100 g), and fried fish paste ($0.25-0.69\;{\mu}g$/100 g) were also analyzed. In conclusion, vitamin $B_{12}$ content in these foods, chosen considering the Korean food culture, should contribute to improve the present vitamin $B_{12}$ food database. It may be helpful to estimate vitamin $B_{12}$ intake more correctly than before, and provide additional information for dietary education related to vitamin $B_{12}$ and meal management.

• 한국식품과학회지
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• 제30권1호
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• pp.82-89
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• 1998

새우젓에서 protease를 추출, 정제하여 이의 효소학적 특성을 조사하였다. 새우젓 protease를 추출, 전기투석으로 탈염, ammonium sulfate로 단백질을 분획 시킨 후 Sephadex G-100 column chromatography와 DEAE-cellulose column chromatography를 행하여 정제하였으며 정제 효소는 전기영동상 단일 band로 나타났으며 분자량은 24 kDa, 수율은 14%, 비활성역가는 8.4 unit/mg, 정제배수는 9.8이었다. 정제효소의 최적 pH는 8.0이었고 $pH\;7.0{\sim}10.0$의 범위에서 안정하였다. 단백질 분해 효소 활성의 최적 온도는 $40^{\circ}C$이었고 $30{\sim}60^{\circ}C$의 온도 범위에서 안정성을 나타내었다. 기질에 대한 특이성으로 합성기질인 BAPNA, TAME에는 활성을 보였으며 hammersten casein을 기질로 사용하였을때의 Km값은 $5.1{\times}10^{-7}\;M$이었다. 금속 이온의 영향으로는 $M^{++}$만이 활성이 증가되었고 다른 금속 이온들에 의해서는 저해되었다. 저해제의 효과에서는 STI차 TLCK에 의해 현저하게 저해되었다. 이상의 성질에서 새우젓에서 분리된 protease는 serine계의 trypsin-like enzyme으로 추정되었다.