• 한국식품영양과학회:학술대회논문집
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• 한국식품영양과학회 2001년도 International Symposium on Food,Nutrition and Health for 21st Century
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• pp.170-177
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• 2001

The objective of this study was to improve the qualities of Saengsik (substitute meal formulated with uncooked cereal powder) such as functionality, safety and sensory preference by using Lactic Acid Bacteria (LAB). The optimum formulation of fermented Saengsik (substitute meal) was verified as $40\%$ of fermented brown rice, $13\%$ of fermented job tears, $5\%$ of yellow soybean, $5\%$ of waxy rice, $5\%$ of sorghum, $3\%$ of Seumok bean, $1\%$ of sesame, $3\%$ of barley, $2\%$ of red bean, $5\%$ of prosomillet, $2\%$ of foxtail millet, $9%$ of black rice, $3\%$ of buckwheat, $1\%$ of chestnut, $2\%$ of pumpkin, $3\%$ of peanut. Fermented Saengsik decreased significantly serum glucose in STZ-induced diabetic rats. However, serum lipid levels were not affected by fermented Saengsik. In rats fed with high-fat diet, serum triglyceride level was slightly decreased and the contents of liver triglyceride were significantly decreased by supplementation of fermented Saengsik.

• 한국식품영양학회지
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• 제35권6호
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• pp.543-551
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• 2022

There has been increased interest in lignans due to their potential effect in reducing the risk of developing several diseases. To evaluate lignan contents, sensitive and accurate methods should be developed for their quantification in food. The present study aimed to validate a liquid chromatography-tandem mass spectrometry (LC-MS/MS) method for the quantification of 5 lignans: lariciresinol (Lar), matairesinol (Mat), pinoresinol (Pin), secoisolariciresinol (Seco), and syringaresinol (Syr). The validation included selectivity, linearity, recovery, accuracy, and precision. The method was proved to be specific, with a linear response (R²≥0.99). The limits of detection were 0.040~0.765 ㎍/100 g and the limits of quantification were 0.114~1.532 ㎍/100 g. Recoveries were 90.588~109.053% for black sesame powder. Relative standard deviations of repeatability and reproducibility were below 5%. Total lignan contents of roasted coffee bean, oat, and blacksoy bean were 105.702 ㎍/100 g, 78.965 ㎍/100 g, and 165.521 ㎍/100 g, respectively. These results showed that LC-MS/MS analysis would be effective in producing acceptable sensitivity, accuracy, and precision in five lignan analyses.

• 한국식생활문화학회지
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• 제9권2호
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• pp.111-118
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• 1994

1. 식사패턴 (1) 일상식 승가의 식사첫수는 일일삼식(一日三食)의 규칙적인 식사로 대용식은 거의 없었고, 소수의 사찰에서는 흰죽, 과일, 미싯가루, 조과, 찜, 우유등을 사용하기도 하였으며, 병인식으로 칠일약(七日藥)이 아닌 주로 흰죽 종류가 이용되었다. 사찰에 늘 상비하고 있는 양념류는 간장, 된장, 깨소금, 참기름, 식용유등을 필수로 하였고, 제피가루, 고추가루, 산초, 인공조미료 등을 일부 상비하고 있었다. (2) 접대식 스님과 일반손님의 접대식으로는 반상(飯床)차림이 가장 일반적이었고, 그외에 다과, 떡, 국수등으로 접대하였으며, 대소 행사시 내객을 위한 음식으로는 비빔밥, 찰밥, 오곡밥, 약밥, 떡국, 콩국수등 단체급식하기 쉬운 음식이었다. (3) 행사식 사찰의 대소 행사식은 육류사용이 제한되는 외에는 대체로 일반세시식과 같았으며, 일반세속과 다른 점은 산채비빔밥과 음료로서 송차가 준비되는 것이었다. 불전공양식(佛前供養食)은 대부분이 오공양(五供養)으로 하였으며 제사음식은 밥, 탕국, 나물, 전, 떡, 과일, 과자등 일반 세속의 제사음식과 같이 하는 경우가 많았다. 2. 특별식 떡류는 찌는 떡, 치는 떡, 빚는 떡, 지지는 떡의 4종류중 사용빈도로서는 치는 떡이 가장 많았으며, 찌는 떡으로서는 팥시루떡이 가장 많이 이용되었다. 고물과 속으로 사용되는 부재료로서는 팥, 녹두, 콩이 많았으며, 쑥이 배합된 떡도 있었다. 조과류로서는 약과, 강정(산자), 다식, 정과, 양갱등으로 종류가 매우 다양하였다. 음청류로는 농후음료류, 엽차류, 냉음청류, 약이복식류와 유(乳) 및 유(乳)제품류로 분류하였고, 조과류와 함께 다양하게 사용되었으며, 솔잎차와 같은 약한 알콜성음료도 이용되어 여름철에는 약수에 간장이나 죽염을 타서 사찰에 오신 손님을 접대하기도 하였다. 3. 저장식품 승가의 저장식품으로는 장아찌류에는 산채가, 김치류에는 엽경채류가, 말림류에는 산채류가, 부각류에는 산채와 해조류가 많이 사용되었고, 묵말림과 같은 특이한 저장식품이 많이 사용되었다.

• 한국식품영양학회지
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• 제26권4호
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• pp.985-989
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• 2013

본 연구에서는 수문사설 에 수록된 토란병의 제조방법을 확립하기 위하여 토란의 가열 시간 및 고명에 따라 토란병을 제조하고, 품질특성을 비교 분석하였다. 가열 시간에 따른 수분, 조단백질, 조지방 및 조회분 함량은 각각 83.42~84.61%, 1.25~1.31%, 0.08~0.11%, 0.62~0.81% 범위로 조지방은 유의적인 차이가 없었으며, 조회분은 가열처리로 인해 유의적으로 감소하였다. 토란의 주요 유리당은 fructose, glucose 및 sucrose가 검출되었고, 가열 시간에 따라 각각 0.17~0.33%, 0.16~0.29% 및 0.26~0.38% 범위로 15분 가열처리 때까지 유의적으로 감소하였다. 경도 역시 가열 시간이 늘어날수록 2.75 kg에서 0.14 kg까지 감소하였다. 가열 시간에 따른 관능특성을 평가한 결과, 향과 맛은 각 처리구간 유의적인 차이를 보이지 않았고, 질감과 전반적인 기호도는 5분 처리구가 다른 처리구에 비해 유의적으로 낮게 평가되었으며, 10분 처리 이후에는 큰 차이를 보이지 않았다. 이상의 결과, 토란병의 제조 시 가열 시간은 10분이 바람직할 것으로 판단된다. 잣고물, 콩고물, 검은 깨고물 및 밤고물 등 고명 종류에 따른 토란병의 관능특성을 평가한 결과, 색, 향, 질감, 맛 및 전반적인 기호도는 각각 5.20~7.50, 5.40~7.70, 6.10~7.00, 6.10~7.20 및 6.20~7.60 범위로 평가되었고, 콩고물을 묻힌 토란병이 모든 항목에서 가장 높게 평가되었다.

• 한국식품조리과학회지
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• 제31권2호
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• pp.118-127
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• 2015

본 연구는 당뇨병의 예방과 관리를 위한 청국장의 가치를 평가하고자 대두, 약콩, 및 흑미, 흑임자, 다시마와 같은 블랙푸드를 첨가한 약콩청국장 분말의 섭취가 STZ 유도 당뇨 쥐의 혈당 및 염증 관련 인자에 미치는 영향을 분석하였다. 그 결과 당뇨로 증가된 혈당은 약콩청국장 분말 45.5% 및 블랙푸드를 첨가하여 만든 약콩청국장 분말 50.0%을 섭취시킨 DY와 DYB군에서 저하되는 것으로 나타났다. 또한 정상군에 비해서 당뇨군에서 인슐린 농도와 분비능은 낮은 반면에, 인슐린 저항성은 높았다. 그러나 약콩청국장 분말 45.5%과 블랙푸드를 첨가한 약콩청국장 분말 50.0%의 공급으로 인슐린 농도와 분비능을 다소 개선시킬 수 있는 것으로 나타났다. 또한 유리지방산 농도는 C군에 비해서 DC군에서 높았으며, 당뇨 유도로 높아진 유리지방산은 대두청국장 분말 55.0%의 공급으로 조절되는 것으로 나타났다. 염증 지표로 leptin의 농도는 C군에 비해서 인슐린 분비량이 낮은 당뇨를 유도한 모든 군에서 leptin의 농도가 낮았으며 청국장 분말의 공급 유무나 형태가 당뇨 유도군의 leptin 분비에는 아무런 영향을 미치지 못하였다. 또 다른 지표로 adiponectin의 농도는 C군에 비해 당뇨 유도군들에서 낮았으며, 청국장 분말의 공급 유무 및 형태에 따른 효과는 없는 것으로 나타났다. 그리고 혈당 농도와 관련된 인자와의 상관관계를 분석한 결과 HOME-IR과 adiponectin 농도와는 양의 상관관계를, 그리고 인슐린 농도는 HOME-${\beta}$ 및 leptin 농도와 음의 상관관계를 보였다. 또한 인슐린 농도는 leptin 농도와 양의 상관관계를, 그리고 adiponectin 농도와는 음의 상관관계인 것으로 나타났으며 leptin과 adiponectin 농도는 음의 상관관계를 보였다. 이상의 결과에서 당뇨 유도로 혈당과 인슐린 저항성은 높고 인슐린 분비능, leptin 및 adiponectin 농도는 낮았다, 그러나 혈당과 인슐린저항성 및 분비능은 44.5%의 약콩이나 50.0%의 블랙푸드를 첨가한 약콩청국장 분말 식이의 공급으로 다소 조절되는 것으로 나타났다. 따라서 약콩 및 블랙푸드를 첨가한 약콩청국장이 향후 당뇨 환자의 관리와 합병증 예방을 위한 건강 기능성 식품으로서 가치가 있을 것으로 사료된다.

• 한국지역사회생활과학회지
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• 제16권2호
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• pp.111-120
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• 2005

Recently, the number of elderly people in the rural area of Korea has increased remarkably and their food security has become deteriorated mainly due to the low economic status. To investigate the food security for the elderly people, relevant data were obtained by offering questionnaire to the rural elderly people who were engaging in traditional agricultural production for daily foods. The subjects of 1870 were collected in 9 provinces according to PPS(Probability Proportional to Size). Questionnaire contained the items of dietary habit, food cultivation, Production and Preservation, and the suey was conducted by trained interviewers. SAS (ver 8.1) was used for statistical analyses in which Chi-square tests and General Linear Models were made. Family of the elderly people was $45.4\%$ of the total and the characteristics of elderly families were that age of male head was 82.1 years and that of female was 67.7 years, and that $68.8\%$ of elderly women were working for family income or pocket money. The elderly families' food cultivation state was surveyed and they were pepper$(59.1\%)$, chinese cabbage$(61.91\%)$, and sesame$(48.6\%)$ for their own consumption. But, bean sprout$(6.5\%)$, tofu$(7.7\%)$ and egg$(5.1\%)$ showed low rate of cultivation for the family. The rate of cultivating chinese cabbage$(61.9\%)$, and sesame$(48.6\%)$ was significantly higher than that of middle aged family. At the status of fermented food production for the elderly family, Doenjang$(87.4\%)$ and Gochujang$(86.3\%)$ Kanjang$(84.0\%)$ Kimchi$(92.9\%)$ Jangachi$(27.6\%)$ and Meju$(91.61\%)$maintained higher rate than that of middle aged families' Food preservation of elderly families was low and there are just jam$(5.3\%)$ and bottled products$(1.4\%)$. A little higher rate was observed lot the preserved food such as alcohol$(9.9\%)$ and powder$(9.8\%)$. For the elderly family the score of food cultivation was 4.08/12 points and that of food preservation was 0.62/12 points. The score of fermented food production for elderly family was 10.24/12 points which was significantly different from that of middle aged family (9.58/12 points, p<0.001). This result suggests that for the elderly people food with more protein is needed for production.

• Journal of Nutrition and Health
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• 제36권3호
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• pp.255-261
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• 2003

Food irradiation has been steadily increasing in many countries in line with increasing international trade and concerns about naturally occurring harmful contaminants in food. Although irradiation provides an excellent safeguard for the consumer by destroying almost 100% of harmful bacteria, it is necessary to ensure the safety of irradiated foods. This study was performed to investigate the effect of an irradiated diet on lipid peroxidation in the plasma, liver, small intestinal mucosa, and lymphocyte DNA damage in mice. Eight-week old ICR mice were assigned to two groups to receive either non-irradiated or irradiated (10 kGy) diets containing 20.38% fish powder and 6.06% sesame seeds for 4 weeks. The resulting changes in the degrees of lipid peroxidation were evaluated based on the level of plasma and liver thiobarbituric acid reactive substance (TBARS), transmission electron micrograph of jejunal mucosa, and free radical-induced oxidative DNA damage in lymphocytes, as measured by alkaline comet assay (single cell gel electrophoresis). The peroxide values of the gamma irradiated diet were measured every week, and the sample for comet assay was taken at the end of the four week experimental period. There was no significant difference in food efficiency ratio between the two groups. The peroxide values of the diet were immediately increased to 35.5% after gamma irradiation and kept on increasing during storage. After 4 weeks, no differences in tissue or plasma TBARS value were observed between the two groups, but epithelial cells of jejumum showed osmiophillic laminated membranous structures, considered as myelin figures,. The oxidative DNA damage expressed as tail moment (TM) increased 30% in the blood lymphocytes of the mice fed the irradiated diet. In conclusion, the comet assay sensitively detected differences in lymphocyte DNA damage after feeding with the irradiated diet for 4 weeks. However, in order to ensure the safety of irradiated foods, it would be more useful to conduct a long-term feeding regimen using an irradiated diet and examine the level of lipid peroxidation and the state of oxidative stress in a greater range of organs.

• 동아시아식생활학회지
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• 제8권4호
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• pp.360-378
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• 1998

Imwonshibyukji was a copying manuscript written around 1825, the 27th year of king Soonjo of the Josun Dynasty. It was a massive home encyclopedia of total 52 books and 100 volumes. The unpublished 'Jeongjoji' of its 17-20th volumes analyzed the cooking methods on the steamed rice and gruel and studied the degree of their usefulness and medical values in the light of the cooking process science. The cooking method on the steamed rice was composed of 14 items, and the general introduction outlined 6 kinds of the rice. These were all quoted from Chinese literatures. The 11 items present the methods on the general production of the rice, 2 on the cooking process, and 1 on the preservation. The main material of the rice was rice, and others were naked barley, prosomillet, foxtail millet, glutinous millet, etc. , and the secondary materials were glutinous rice, small red bean, black soybean, potato, bamboo seed, jujube, taro, gaertner, chestnut powder, persimmon power, julib(Zizania caduciflora), mangcho(Erigeron canadensis), namchok(Nandina domestica), licorice root, nitrous, peach, palmicha(schizandra, jinseng, cheonmoondong(Asparagus), and honey are mixed), etc. The literatures quoted in the rice were all 33, in which 23 were Chinese (69.7%) and 10 were Korean (30.3%). In the case of gruel, the cooking methods on the general gruel were described in 41 items, and on the gruel for a medical treatment were in 48 items, in which there was not a cooking method on the gruel but only its medical values were presented. The materials used for the general gruel were approximately 60 kinds: rice, glutinous rice, munbean, job's tears, rye, soybean, black sesame seed, antler of cervidae, chicken, crucian carp, and various medical materials, etc. The gruel was mainly used for protection and medical treatment, and partly for food for hungry people. The literatures quoted in the gruel were total 57, in which 26 were Korean(45.6%), and 31 were Chinese (54.4%). It can be their characteristics that Almost all of the Chinese literatures on the methods of the steamed rice and gruel do not exist.

• 한국식품위생안전성학회지
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• 제1권2호
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• pp.133-141
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• 1986

주요 농산 건조가공품에 오염된 미생물의 효과적인 살균법 개발을 목적으로, 현행방법인 ethylene oxide 훈증처리와 감마선 조사에 따른 미생물의 살균효과와 이화학적 품질에 미치는 영향을 검토한 결과는 다음과 같다. 시료의 미생물 오염도는 고추장 분말, 참깨, 느타리버섯 분말, 당근 flake의 순이었으며, 전세균이 $4.6{\times}10^{3}/g~1.5{\times}10^{6}/g$, 내열성 세균이 $1.3{\times}10^{3}/g~1.4{\times}10^{6}/g$, 산저항성 세균이 $8.4{\times}10^{2}.g~8.8{\times}10^{5}/g$, 내삼투압성 곰팡이를 포함한 곰팡이류는 $4.0{\times}10^{2}/g~1.5{\times}104/g$, 대장균군은 당근 flake를 제외한 나머지 시료에서 $4.0{\times}10^{3}/g~2.7{\times}10^{5}/g$ 정도로 오염되어 있어 위생적인 살균처리가 요구된다. 살균효과 실험에서는 대부분의 시료가 7~10 kGy의 감마선 조사로서 모든 미생물의 사멸이 가능하였으나 ethylene oxide 처리구에서는 전반적으로 전세균과 내열성 포자균 및 곰팡이의 살균이 불충분하였다. Ethylene oxide 처리는 시료의 색소, 아미노산, 무기질, 색도 등에 상당한 영향을 미쳤으나 적정선량의 감마선 조사는 이들에 대해 비교적 안전하였으며, 실온에서 3개월 동안 저장된 시료의 전반적인 기호도는 감마선 조사구가 ethylene oxide 처리구나 대조구보다 우수하게 나타났다.

• 한국식품영양과학회지
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• 제24권1호
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• pp.48-53
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• 1995

Changes in the contents of sugar, organic acid, free amino acid and uncleic acid-related compounds of leaf mustard-Kimchi during fermentation at 5~7$^{\circ}C$ were investigated. The leaf mustard-Kimchi was formulated with 4kg leaf mustard, 120g garlic, 80g ginger, 540ml salted anchovies, 1kg green onion, 200g red pepper powder, 200g ground red pepper, 60g whole sesame and 600ml glutinous rice paste. Changes in pH and acidity were relatively slow. Major free sugars were glucose(0.13%) and maltose(0.42%), and residual sugars(0.03-0.04%) were also detected after 32 days of fermentation. Major free amino acids containing more than 26.5mg% were proline, glutamic acid, alanine and histidine. Contents of total free amino acids increased from 244.8 to 397.2mg% by 24 days of fermentation. Of non-volatile organic acid, lactic acid was the most abundant(119.3mg%), and its content increased markedly after 10 days of fermentation. Other organic acids(below 53.1mg%) observed were malic, oxalic and citric acid. Contents of nucleic acid-related compounds were high in the order of hypoxanthine(22.8mg%), IMP(8.3mg%) and GMP(6.9mg%). Hypoxanthine content increased by 10 days(27.3mg%) and decreased thereafter, while the others decreased gradually during the overall period of fermentation.