• 한국식품영양학회지
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• 제25권4호
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• pp.747-754
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• 2012

The objective of this study was to investigate free amino acid composition, antioxidant activity, alcohol dehydrogenase activity and the sensory quality attributes for the development of functional soy sauce using Hutgae (Hovenia dulcis Thunb) fruit, which is well-known for improving liver function and alleviating various negative physiological effects following heavy consumption of alcoholic beverages. Soy sauces adding six types of extract from Hutgae fruit (HF) were prepared (SSH1: HF 20%, SSH2: HF 10%, SSH3: HF 20%/40 days NaCl extract, SSH4: HF 20%/20 days NaCl extract, SSH5: HF 20% water bath extract, SSH6: freeze-drying powder from HF 20% aqueous extract), compared with soy sauce using the conventional method. These soy sauces were used for determining alcohol dehydrogenase activity by NADH absorbance, the antioxidant effect by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and sensory evaluation by sensory scaling. Total free amino acid contents for most samples were in the range of 327.3 to 375.5 mg%, and then, aspartic acid and glutamic acid content of SSH1 and SSH5 were higher than that of others. DPPH radical scavenging activity was shown to be the highest in SSH4, also SSH1, SSH5 and SSF6 were shown to be higher than the control group. Alcohol dehydrogenase activity was shown to be the highest in SSH5. In sensory evaluation, the highest intensity of roast smell was observed in SSH4 while sweet taste was shown to be the highest in SSH5, and SSH3 and SSH5 revealed higher overall acceptability. From these results, Hutgae fruit soy sauces demonstrated antioxidant activity and alcohol dehydrogenase activity. In conclusion, soy sauces containing the water bath extract of Hutgae fruit may be used as a functional seasoning.

• 한국식품조리과학회지
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• 제30권1호
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• pp.51-63
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• 2014

A microbiological quality evaluation on cooked food, food materials and cooking equipment was conducted in 14 school food services in Changwon area, South Korea for Ojingeochaesomoochim (vegetable salad with blanched squid) which went through cooking process after heating treatment. Only 5 schools out of the 14 (35.7%) observed the sanitization criteria of the Korean School Meals Sanitization Management for raw vegetables (concentration of chlorine solution: 100ppm, immersion time of sanitizing: 5 min). The acceptance rates regarding the microbial standards for Korean school meals showed improvement before and after of sanitization: for onions 57.1% vs 71.4%; cucumber 42.9% vs. 78.6%. However, garlic showed adverse sanitizing effect as the acceptance rate went down from 42.9% to 35.7%. Blanched squid and red pepper paste was acceptable in all 14 schools (100%), while squid seasoned with red pepper powder was acceptable in only 42.9% of the schools. Microbial results for knives, cutting boards, mixing bowls were satisfactory, however 35.7% of sanitary gloves that were put on right before the seasoning showed poor sanitization, and this indicated high probability of cross-contamination from the gloves. We calculated that 57.1% of the cooked foods were in accordance with the microbial standards for Korean school meals. Therefore, it is strongly recommended to have verification process, especially on the effectiveness of sanitization of raw vegetables, in cooking foods through cooking process after heating treatment in HACCP system of school food service.

• 한국식품영양과학회지
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• 제25권4호
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• pp.627-631
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• 1996

참치 가수분해물을 항산화제인 BHT 0.02% 첨가구와 rosemary 0.01% 및 0.02%를 첨가한 제품을 대조구와 함께 $30^{\circ}C에서$ 저장하면서 검사한 결과 색도에서 대조구 및 항산화제 처리한 4제품 모두 명도는 감소하는 반면에 적색도는 증가하는 경향이었다. 그리고 수용성 갈변물질이 지용성 갈변물질 보다 함량이 많았으며 저장 중 증가폭도 컸다. 지방산화 억제능에서는 0.02% BHT 첨가구 보다 0.02% rosemary 첨가구에서 효과가 있었고, ACE 저해능에서는 생시료에서 3% 미만의 낮은 효율을 보인 반면에 가수분해물에서는 72.2%를 나타내었으며, $IC_{50}$/은 1.124mg이었다.

• 한국식생활문화학회지
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• 제20권4호
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• pp.487-497
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• 2005

War against Japanese(1592-1599) and war against Manchurian(1636-1637), which had been occurred in Korean Peninsula throughout the history, and frequent trade with foreign countries since $18^{th}$ century have led to a distribution of foreign food into Korea. Several examples for this include tomato, apple, watermelon, maize, pea, cowpea, peanut, potato from China and red pepper, pumpkin, and sweet potato from Japan. Since these foods had been brought into Korea, they have been cultivated suitable for Korea's climate and land. Foreign foods with a few exceptions tend to have high calories. For instance, along with potato and sweet potato, pumpkin is considered a high-calorie food containing lots of starches as it becomes ripening. This helped a wide spread of the foreign foods across the nation where intake of high-calorie foods was critical for Korean people's nutrition at that time. Among those foods introduced from foreign countries, red pepper had a greatest impact on the dietary life-style of Chosun Dynasty. The use of red pepper has been greatly expanded from main ingredient to seasoning and garnishing in various forms of red pepper such as red pepper paste, red pepper powder, and thick soy paste mixed with red pepper. Red pepper was made eating habits is hot besides dye red colored to traditional food, because steaming and boiling is frequently cook method, fermentation food also food color is achromatic therefore food color is and mixture with red pepper, picked fish and chinese cabbage new kimchi culture came into being.

• Food Quality and Culture
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• 제3권2호
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• pp.69-73
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• 2009

Sun-cuisine is a traditional Korean side dish. This study examined the methods used to prepare Sun-cuisine in 11 Korean recipe books published over the last 100 years. The main ingredients of Sun-cuisine were typically vegetables, fins, fur, feathers, meat, legumes and mushrooms dipped in wheat flour or mung bean starch powder and stuffed with various minor ingredients known as "so". These dishes are highly seasoned and boiled in meat stock or steamed in a double boiler, after which they were sprinkled with toppings. Various materials are used as the main ingredients. When vegetables were used as the main ingredients, they were sprinkled with salt, sliced and stuffed with beef or mushrooms. Meat stock was then poured on top of the vegetables and they were steamed. A total of 38 food materials were used as the minor ingredients, while 25 materials were used as seasonings and six foods were used as toppings. Pine nuts were widely used as a minor ingredient, seasoning and topping. Sun-cuisine is generally made using various powders such as starch or wheat flour. Sun-cuisine was a kind of royal court food in the past that was served as a side dish. Recently, Sun-cuisine is eaten less often because its cooking process is too delicate and complicated. Therefore, additional studies to enable the modernization of the Sun-cuisine cooking process should be conducted with the goal of revitalizing the beauty and taste of this traditional food.

• 한국식품과학회지
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• 제25권5호
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• pp.411-416
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• 1993

이 연구에서는 새로운 방법으로 제조된 효모 자가분해물이 쇠고기 향신료로서 이용이 가능한지 조사하기 위하여 먼저, 효모 자가분해물을 사용하여 쇠고기 맛 국물을 제조하기 위한 재료들의 최적 수준을 결정한 다음, 이를 기초로 하여 된장찌개 믹스에 사용되는 재료들의 최적 수준을 결정하였다. 최적 수준은 반응표면 방법을 사용하여 결정되었다. 쇠고기 맛 국물의 최적수준은 효모자가분해물을 8g/l, 핵산조미료는 0.8g/l, 그리고 호박산은 0.09g/l이었으며, 된장찌개 스프 믹스의 최적 수준은 쇠고기 맛 국물 재료는 8g/l, 된장분말은 28g/l, 그리고 옥수수전분은 16g/1이었다. 효모 자가분해물을 사용한 된장찌개와 소고기 분말이 첨가된 기존 제품을 사용한 된장찌개의 기호도를 비교한 결과 유의적인 차이가 없었다. 이 연구 결과 새로운 방법으로 제조된 효모 자가분해물이 된장찌개와 같은 제품에서 쇠고기 향신료로 이용될 수 있다고 본다.

• 한국식품위생안전성학회지
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• 제6권3호
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• pp.139-145
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• 1991

한국인의 상용 식품 중, 특히 가공식품의 Na 함량에 대한 원자흡광분광 광도계의 분석결과는 다음과 같다. 1. 곡류 중 라면류의 Na 함량은 400~900mg/100g이고 스푸의 Na 함량은 10000~16000 mg/100g으로 아주 높았다. 3.서류, 두류의 Na 함량은 매우 낮았으나 이를 가공한 flake나 두유는 Na 함량이 높았다. 4. 채소류의 Na 함량도 매우 낮아쓴데 이를 조리한 방법에 따라 김치, 오이지, 무침의 Na 함량은 높게 나타났다. 5. 육류의 Na함량은 40!60mg/100g으로 비교적 낮았지만 육류가공품은 대부분이 700~1300mg/100g으로 육류가공품보다 다소 높았다. 7. 우유의 Na 함량은 30~60 mg/100g의 수준이었고 마아가린이 다소 높은 300~600 mg/100g 정도였다. 8.음료류의 Na 함량은 전반적으로 매우 낮았다. 9. 당류의 Na 함량은 맛소금, 고추장, 된장, 간장의 함량이 높아 맛소금은 12000~38000mg/100g, 장류는 3000~6000mg/100g이었다. 조미소의 Na 함량은 8000~17000 mg/100g으로 매우 높아 장류보다도 높게 나타났다. 11. 모든 식품군에서 분석방법간 NA 함량의 차이는 유의하지 않은 것으로 나타났으나 개별 식품으로 볼 때 함량이 낮은 경우는 그 차이가 많았다.

• 한국수산과학회지
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• 제49권6호
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• pp.750-757
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• 2016

This study investigated the quality, sensory characteristics and commercial potential of a rice snack prepared with dried oyster. Mild and spicy versions of the snack were produced using an oil coating and a mixed seasoning powder coating, respectively. The approximate compositions of the mild snack and spicy snack were 5.13% and 4.78% moisture, 8.92% and 8.94% crude proteins, 17.58% and 20.35% crude lipids, 1.88% and 1.87% ash, and 2% and 1.8% salt, with water activity values of 0.20 and 0.18 and a pH of 6.11 and 6.10, respectively. The color of the mild snack was lighter with more yellow and less red compared with the spicy snack. Thiobarbituric acid levels increased slightly, and hardness decreased slightly during storage at $27{\pm}2^{\circ}C$. The sensory score of the spicy snack was slightly higher than that of the mild snack. These results suggest that the spicy snack might have more commercial potential than that of the mild snack according to its higher sensory test score.

• 한국식생활문화학회지
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• 제24권4호
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• pp.366-375
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• 2009

This study examined the changes of side dishes in "Eumsikdimibang", "Gyuhapchongseo", "Chosunmusangsinsikyorijebub" over time. As food ingredients, seaweed, red pepper, salted fish, Korean hot pepper paste have been used in "Gyuhapchongseo". The use of cattle by parts, saltwater fish, Chinese cabbage, powdered red pepper, garlic have increased in"Chosunmusangsinsikyorijebub". Cooking techniques, such as the use of wheat flour, a double boiler by the use of steam, and boiling and then roasting cuisine were mostly used in"Eumsikdimibang", but reduced in"Gyuhapchongseo". In "Gyuhapchongseo", the cooking methods are primarily aimed at a positive visual effect, and slices of dried meat seasoned with spices have increased. In"Chosunmusangsinsikyorijebub", various Tang (Guk), the taste of food changed by controlling the gravy content (Gigimi, Chigye, Chorim), meat mixing oil, vegetable and mushroom together to cook and boiling down the main food ingredients to soak the seasoning were increased. Dog-meat steamed dish using the intestine of dog in "Eumsikdimibang" was changed to small intestine of cattle steamed dish in "Gyuhapchongseo". And seasoned dog meat with choncho in "Eumsikdimibang" influenced on beef tail soup with Korean hot pepper paste in "Gyuhapchongseo", and Yookgyejang soup using Korean hot pepper paste in"Chosunmusangsinsikyorijebub". In steamed young chicken, the stuffing such as soybean paste, choncho, welsh onion, leek and flour in "Eumsikdimibang" was changed to minced beef, welsh onion, dropwort and Shiitake mushroom in"Gyuhapchongseo". The steamed young chicken in "Chosunmusangsinsikyorijebub" with stuffing was added to chicken soup using glutinous rice, and ginseng powder. Now, the chicken soup was changed to Samgyetang with glutinous rice, and ginseng. In "Chosunmusangsinsikyorijebub", various vegetable dishes were cooked with beef.

• 한국식품과학회지
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• 제30권3호
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• pp.552-556
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• 1998

새로운 형태의 천연조미소재를 개발하여 저장에 따른 품질변화를 갈변도, 아미노질소, TBA가, Chlorophyll a 함량, 관능검사 및 지방산조성을 분석하여 살펴보았다. 갈변도는 저장 초기에 제품 A와 제품 B의 산패가 제품 C보다 빨리 진행되어 저장 30일경에 최대값을 보인 반면 제품 C는 저장 40일경에 최대값을 보이고 이후 감소하는 경향이었고, 아미노질소의 경우 세 시료 모두 큰 차이없이 유사한 값을 나타내었는데, 저장기간 동안 제품 C가 비교적 안정된 값을 보였고, 제품 A와 제품 B는 다소 변화의 차이는 있으나 감소하는 경향이었다. 한편, chlorophyll a의 함량 변화는 아미노질소값의 결과와 유사하게 전반적으로 감소하는 경향이었는데, 저장 50일 후 초기값의 약 $10{\sim}20%$ 정도 감소하였다. 구성지방산 함량은 모두 monoene산, 포화산, polyene산의 차례였고, 주요 구성 지방산은 $C_{16:0},\;C_{16:1},\;C_{18:1},\;C_{20:1},\;C_{20:5}$ 및 $C_{22:6}$ 등이었다. 특히 시제품은 고도불포화지방산의 대표격인 $C_{20:5}$가 $6.0{\sim}6.5%,\;C_{22:6}$이 $10.8{\sim}11.4%$로 비교적 높은 편이었으며 저장 30일 후에도 이 두 지방산의 합이 $13.8{\sim}14.6%$로 소폭 감소하여 큰 변화는 없었다.