• 동아시아식생활학회지
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• 제15권2호
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• pp.137-151
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• 2005

It is estimated that sesame spread to Korea about B.C.1000 years and people cultivated sesame and ate sesame-oil age of three-nations. In the Koryo dynasty, sesame was cultivated as the major crop and there were specialists for making sesame oil. The sesame oil was enough for the both upper and lower classes. In the Chosun dynasty, it was introduced widely the method of sesame and deul-sesame (Perilla japonica) cultivation, the way of keeping sesame oil, and how to make sesame oil. Also, there were several ways of making sesame oil; press oil from raw sesame, or from roasting, boiling, and steaming sesame and etc. Even though sesame-oil and sesames were consumed in large quantities to cook Chan (찬 side dishes) and Byung-gwa (병과 Korean traditional dessert), most of common people could not use freely because it was expensive. You-mil-gwa (유밀과) took always a major dishes in the ceremony or party of the royal classes to the ordinary classes in the Chosun dynasty. Sesames and Sesame-oil made a major role in adding flavor to Chan-mul and Coookies in the Korean traditional cuisine. Especially, sesame-oil was consumed a lot to cook You-mil-gwa, You-kwa (유과), You-jeon-byung (유전병 fried rice cake) and Yak-bab (약밥). Roasted sesame and black sesame were used to cook Da-sik (다식), Gang-jung, and rice cake. Sesame oil and sesame was the major part of vegetable dishes such as Na-mul and it was used to add flavor to steamed, roasted and, pan-fried dishes and to roast, fry, and stew food. Heuk-im-ja-jook(black sesame porridge) and Im-ja-su-soup(임자수탕).

• 동아시아식생활학회:학술대회논문집
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• 동아시아식생활학회 2004년도 참깨과학 국제학술대회 발표 논문집
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• pp.145-174
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• 2004

It is estimated that sesame spread to Korea about BC 1000 years and people cultivated sesame and ate sesame-oil e age of three-nations. In the Koryo dynasty, sesame was cultivated as the major crop and there were specialists for making sesame oil. The sesame oil was enough for the both upper and lower classes. In the Chosun dynasty, it was introduced widely the method of sesame and deul-sesame (Perilla japonica) cultivation, the way of keeping sesame oil, and how to make sesame oil. Also, there were several ways of making sesame oil; press oil from raw sesame, or from roasting, boiling, and steaming sesame and etc. Even though sesame-oil and sesames were consumed in large quantities to cook Chan(饌, side dishes) and Byung-gwa(餠菓, Korean traditional dessert), most of common people could not use freely because it was expensive. You-mil-gwa(油蜜菓) took always a major dishes in the ceremony or party of the royal classes to the ordinary classes in the Chosun dynasty. Sesames and Sesame-oil made a major role in adding flavor to Chan-mul and Coookies in the Korean traditional cuisine. Especially, sesame-oil was consumed a lot to cook You-mil-gwa, You-kwa(油菓), You-jeon-byung(油煎餠 fried rice cake) and Yak-bab(藥飯). Roasted sesame and black sesame were used to cook Da-sik(茶食), Gang-jung, and rice cake. Sesame oil and sesame was the major part of vegetable dishes such as Na-mul and it was used to add flavor to steamed, roasted and, pan-fried dishes and to roast, fry, and stew food. Heuk-im-ja-jook(black sesame porridge) and Im-ja-su-soup (荏子水湯).

• 한국식품과학회지
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• 제25권6호
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• pp.683-688
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• 1993

예비 실험 결과 항산화 효과가 있는 패모, 어성초, 쇠비름 그리고 들깨박의 75%ethanol 추출물을 얻고 이를 다시 chloroform, ethyl acetate, butanol 그리고 물 순으로 용리, 분획물을 얻고 이들과 함께 tocopherol, citric acid, ascorbic acid를 팜유와 돈지에 첨가, Rancimat으로 항산화 효과를 비교하였다. 쇠비름 추출물이 돈지에 대한 산화 억제 효과가 가장 높았으며(AI 1.41)모든 실험 식물 추출물의 ethyl acetate 분획불에서 가장 높은 항산화성을 보였고 synergist로서는 ascorbic acid가 우수하였고 ${\delta}-tocopherol$을 혼합시에도 효과가 상승하였다. 패모, 어성초, 쇠비름의 ethyl acetate 분획층과 ascorbic acid 200ppm씩을 팜유에 첨가하였을 때 antioxidative index(AI)는 각각 1.60, 1.53 그리고 1.47이었고 쇠비름과 들깨박 ethyl acetate 분획층과 ${\delta}-tocopherol$ 200ppm씩을 돈지에 첨가했을 때 AI는 각각 3.19 및 3.63으로 높은 항산화 효과를 보였다.

• 한국식생활문화학회지
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• 제29권6호
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• pp.477-487
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• 2014

This study aimed to develop a new commercialization model for theindustrialization of head family food as a gentry families' complex food culture product. We tried to develop a head family food and propose a city sightseeing style's head family product by interviews with 'Hakindang' as the center, the head house of the Suwon Baek clan, and Injaegong group in Jeonjoo. Hakindang (in Jeonju) was confirmed as an improved model Korean-style house in the enlightenment period and the twentieth style modern head family as emerging capitalist. Hakindangsupported independence war funds in the Japanese colonial era and was widely known as gate of filial piety in Jeonju. Representative seasonal foods of Hakindang include pan-fried sweet rice cake with flower petals in the spring, hot spicy meat stew and polypus variabilis in summer, hanchae in autumn, and napa cabbage kimchi with salted flatfish seafood in the winter. When parents-in-law had a birthday, there were party noodles, sliced abalone stuffed with pine nuts, brass chafing dish, fish eggs, slices of blilde meat, and matnaji. Daily, there were mainly salted seafood, slices of raw fish, grilled short rib patties, braised fish, baked fish, syruped chestnut, grilled deodeok root, bean sprouts, radish preserved with salt, dongchimi, soy sauce-marinated horseshoe crab, butterbur, perilla seed stew, salted clams, raw bamboo shoot, agar, fried kelp, etc. The most basic virtue of the head family is filial duty, and they developed mosim dining as a representative food of Hakingdang's head family. The mosim menu is composed of 65% carbohydrates, 20% protein, and 15% fat because it is table for parents-in-law like more than 75 years old. The sensory evaluation showed a chewy texture that is easily swallowed.

• 유기물자원화
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• 제27권2호
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• pp.19-30
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• 2019

본 연구는 국내산 우각이 혼합된 유기질비료를 개발하여 가장 많은 유기재배 면적을 차지하고 있는 벼를 포함하여 가지에 대한 시용효과를 조사하고 수입 유박을 대체할 유기자원으로 우각의 활용가능성을 구명하고자 실시하였다. 질소함량이 높은 국내산 유기자원 선발을 위하여 계분, 어분, 콩깻묵, 참깻묵, 들깻묵, 혈분, 우각, 맥주오니 등 8종을 분석하여 질소함량이 높은 유기자원을 선발하였고 보조제로 왕겨 바이오차, 미강 등을 원료별, 혼합비율별로 혼합하고 성분을 분석하여 유기농업에 사용 가능한 유기질비료 제조조건을 확립하였다. 우각은 전질소(T-N) 함량이 12.0 %로 높아 혈분 13.5 % 다음으로 높았으며 어분 및 깻묵은 전질소 함량이 5.9~7.9 % 수준이었다. 계분은 유기농업에 사용가능한 무항생제 산란계 계분을 사용하였으며, 맥주오니는 질소함량이 3.4 %로 나타났다. 무항생제 계분, 우각, 맥주오니 등을 주재료로 바이오차, 미강 등을 보조제로 사용하여 유기질비료를 제조한 결과. 수입유박의 질소함량(4.0~4.2 %) 대비 개발한 유기질비료의 질소함량은 7.5 %로 높고 중금속함량은 Zn 400 mg/kg, Cu 120 mg/kg 이하 등으로 나타나 질소 함량이 높고 유기농업자재 품질기준에 적합한 유기질비료를 개발하였다. 우각이 포함된 유기질비료를 사용하여 벼와 가지를 재배하면서 시용효과를 조사한 결과 토양검정질소시비량 기준 100 % 시용시 혼합유박 대비 시용량을 40 % 감소하였음에도 벼 생육 및 수량이 대등하였으며, 가지 재배시에도 동일한 결과를 나타내었다. 우각 등 국산 유기자원을 이용한 새로운 고농도 질소원 선발 및 이를 이용한 유기재배 적합 유기질비료 개발은 친환경농업 확대 보급의 중요성이 높아지고 있는 현 시점에서 지역자원을 이용한 기존 수입 혼합유박 대체 연구의 출발점이자 폐기되고 있는 국내 유기자원의 활용 방안 모색에서 큰 의미를 가지며 향후 확대 보급된다면 친환경농산물의 안정적 생산에 기여할 수 있을 것으로 기대된다.

• 대한가정학회지
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• 제43권9호
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• pp.97-107
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• 2005

The purpose of this study was to investigate the elementary, middle and high school food service utilization of traditional Korean food in Gwangju and Jeonnam Area dietitians, and to provide basic data for the utilization of traditional food in school food service. The conclusions of this study are as follows. The utilizations of traditional Korean food was remarkable among the dietitians who are elderly, have worked for a long time, are married and in elementary schools. For the elementary, middle and high schools, the utilization of rice was remarkable in Bombop(boiled rice and nuts)(p<.001), Okeukbop(boiled rice mixed with five grains)(p<.001), Potbop(boiled rice and red-bean)(p<.001), Boribop(boiled rice and barley)(p<.01), and Kongbop(boiled rice and beans)(p<.01) The utilization of one-dish meals was remarkable in Kongnamulbop(boiled rice and bean sprouts)(p<.001). The utilization of porridge was remarkable in Hobakjuk(pumpkin porridge)(p<.001) and Potjuk(red-bean porridge)(p<.001). The utilization of noodles was remarkable in Mandu soup(a bun stuffed with seasoned meat and vegetables)(p<.001) and Kalkuksu(cut noodles)(p<.001). The utilization of soup and pot stew was remarkable in Kongnamul soup(p<.001), sagolugeoji soup(p<.001), Calbitang(p<.001) and sullungtang(p<.001), kongbiji stew(p<.01), and soondubu stew(p<.05). The utilization of steamed dish and hard-boiled food was remarkable in green perilla stew(p<.001), fish stew(p<.001) and seasoned and steamed pollack(p<.01). The utilization of pan-boiled food stew was remarkable in small octopus stew(p<.001). The utilization of fried food or grilled food was remarkable in grilled fish(p<.001), bindaetteok(vegetable pancake)(p<.001), fried green pumpkin(p<.001), fried sea food with stone-leek(p<.001) and Buchu fried food(p<.001). The utilization of salad and cooked vegetables was remarkable in spinach salad(p<.001), cucumber salad(p<.001) and Kongnamul(bean sprouts)(p<.05). The utilization of Kimchi was remarkable in Baek kimchi(p<.001), Gat(leaf-mustard) kimchi(p<.001), Youlmu(young radish) kimchi(p<.01) and Oisobaki(p<.01). The utilization of desserts was remarkable in seasonable fruits(p<.001), Kangjung(p<.01), Tteok(rice cake)(p<.01) and Sik Hye(Cinnamon flavored persimmon punch)(p<.01).

• 대한지역사회영양학회지
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• 제15권4호
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• pp.429-444
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• 2010

The purpose of this study was to examine the relationship between bone density and dietary intake for college women in their twenties. This study was performed on 160 female college students residing in Gangwon-do. It was conducted using ultrasound measurement of calcaneus bone density, anthropometric checkup and food-frequency questionnaires (FFQ) comprising 94 kinds of commonly consumed foods. Subjects were divided into two groups according to the T-score of bone density: a normal group (n = 113 persons, T-score ${\geq}1$) and a risk group (n = 47, T-score < 1.0). The average age of the subjects was 20.17 years and there was no significant difference between the two groups. Body weight and body fat percentage of the normal group were significantly higher than those of the risk group. The mean daily energy intake of the normal group was significantly higher than that of the risk group. Also, protein, fat, vitamin A, niacin, vitamin B6, folate, calcium, phosphorus, sodium, potassium, iron and zinc intake for the normal group were significantly higher than for the risk group. For the intake of the commonly consumed foods (or dishes) listed in FFQ, the mean daily intake amount of loaf bread, rice cake, potatoes, spicy beef soup, cucumber, seasoned spinach perilla leaves, crown daisy, stir-fried mushroom, sea mustard, beef rib, ham, chicken, mackerel, common squid, drink type curd yogurt, oriental melon and chocolate in the normal group was significantly higher than in the risk group. While, the mean daily intake of ramyun (instant noodle) and carbonated beverage by the normal group was significantly lower than that of the risk group. In conclusion, 20 something female college students showed a higher rate (26.9%) of the bone mineral density risk group (osteopenia or osteoporosis). For the risk group, the levels of nutrient and food intake were lower than in the normal group. Therefore, the bone density risk group needs to increase their nutrient intake and diet quality by increasing the intake of various foods. In addition, they should decrease the intake of foods, which are negative for skeletal health such as instant noodles and carbonated beverages.