• 한국식품영양과학회지
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• 제31권2호
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• pp.343-350
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• 2002

문헌과 실제 공장에서 채택하고 있는 된장의 제조방법을 조사하여 재래식과 개량식 방법으로 나누어 각 단계별로 표준화하였다. 재래식 된장 제조는 먼저 재래식 메주 제조로 시작되는데 재래식 메주는 자연발효로 대두를 증자하고 분쇄하여 벽돌형의 메주를 성형 한다. 이를 건조시킨 후 볏짚으로 엮어 매달아 2~3개월간 발효시켜 메주를 제조한다. 발효가 끝난 메주는 소금물에 띄우고(meju : salt : water = 18.4 : 14.6 : 67.0) 고추, 숯을 넣어 2~3개월 발효 숙성하고 된장과 간장을 분리한다. 이를 다소 수정하여 콩알메주를 만들어 재래된장을 만들기도 하는데, 증자대두에 Asp. oryzae를 접종하여 기존B. subtilis와 함께 콩알 메주를 제조하여 염수와 함께 6개월 정도 발효 숙성하여 콩알메주 재래된장을 제조 한다. 한편 개량 된장 제조방법은 기본적으로 일본식을 따르는데 재래식과 일본식을 수정한 방법을 선택하고 있다. 증자된 소맥분에 Asp. oryzae로 제국을 하고 증자된 대두를 혼합 한다. 이때 전분질원으로 증자된 밀쌀을 첨가하기도 하고 재래식 된장의 맛을 주기 위해 증자대두에 B. subtilis를 접종하여 발효시킨 메주 또는 재래식 메주를 혼합하기도 한다. 혼합된 소맥제국과 증자대두 등에 염수를 첨가하여 45~60일 발효숙성하고 살균($65^{\circ}C$, 30분) 과정을 거치고 제품화한다. 이제는 한국의 재래식과 재래 된장 맛을 포함하여 기능성이 우수한 한국의 된장을 만들기 위해 기존 장류 공장은 재래 된장의 제조 방법을 공정에 사용할 필요가 있으며 이를 이용하여 일본 미소와는 완전히 다르면서 한국 전통적인 된장 제조법을 개발하여 수출 및 세계화를 이를 필요가 있다. 따라서 재래식 된장 공장은 재래식 방법을 좀더 과학화 및 산업화하여 전통을 이어가며 안전성 확보와 일정한 맛과 기능성이 우수한 재래 된장을 제조해야 한다. 현대의 실정 에 맞는 과학적 제조방법을 이용하여 산업화한다면 재래식으로 인해 걸리는 시간, 노력 에 걸맞은 가격, 품질 등을 유지해 나갈 수 있으리라 본다.

• 한국육종학회지
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• 제50권4호
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• pp.442-452
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• 2018

본 연구에서는 고랭지 적응성이 우수한 43개 콩 품종을 대상으로 각 지역별 생육특성과 이소플라본 함량 변이를 분석하였다. 재배 지대별 개화기는 대관령 7월 15일에서 8월 12일, 진부 7월 18일에서 8월 11일 그리고 강릉에서 7월 23일에서 8월 13일 이었다. 또한 개화기에서 성숙기까지의 소요일수는 61~79일 이었으며 이 기간중의 적산온도는 대관령 $1,297^{\circ}C$, 진부 $1,391^{\circ}C$, 강릉 $1,685^{\circ}C$로 나타났으며 3지역 모두 전 재배기간 중의 적산온도가 $2,000^{\circ}C$ 이상으로 경제적 콩 재배가 가능할 것으로 판단되었다. 43개 품종을 장류 두부용, 나물용, 밥밑용 그리고 풋콩 올콩용으로 구분하여 이소플라본 함량을 분석하였을 때 평균 이소플라본 함량은 장류 두부용 $2,579{\mu}g/g$으로 높게 나타내었다. 품종별 이소플라본 함량 비교에서 대관령에서 재배된 '팔달콩', '신팔달2호', '일미콩', '신팔달콩', '대풍' 5품종이 $4,000{\mu}g/g$ 이상을 보였다. 지역간 이소플라본 함량은 강릉과 대관령간 비교에서 p=0.061로 유의수준 0.1에서 유의차가 인정되었으며 강릉과 진부 간에서는 유의차가 인정되지 않았다. 이는 재배기간 중 특히 성숙기의 저온이 이소플라본 함량에 영향을 끼친 것으로 판단된다. 대관령, 진부, 강릉 3개 지역에서 $3,000{\mu}g/g$ 이상의 이소플라본 함량을 보이는 품종은 'L29', 'Williams 82', '일미콩', '대풍'으로 유전 및 환경적으로 안정된 경향을 보였다. 이번 연구를 통하여 콩의 기능성 육종과 지역별 품종선택에 있어서 기초자료로 이용할 수 있을 것이며 고지대에서의 콩 재배 확대에 기여할 것으로 기대된다.

• 동아시아식생활학회지
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• 제16권4호
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• pp.377-386
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• 2006

Imwonshibyukji(1827) is an important and stupendous ancient scientific book, which is much like an encyclopedia, that can discern the dietary life of the latter period of Choseon. This article is assorted, which is mentioned in this book, as Cho(Misutkaru-in parched grain that is weed out into powder) to the main material of grain Youmicho, Wandoocho, Youcho, also the medicinal plant as the main material Youkhangcho, Backyupcho, Chungumcho, Unyoungcho, and Naecho, Haengcho, Eicho, Imgumcho, Joyou, Bokbunjacho, made by fruit. The results of inquiring the property by the assortment is as you see in the following. Youmicho, Wandoocho, Youcho, Youkhyangcho, Backyupcho, and Chungumcho, which consist of glutinous rice, nonclutinous rice, barley, buckwheat, pea, and black soybean are among 13 kinds of methods to make Cho. The manufacturing process is similar to that of Misutkaru, but in the case of Unyoungcho 6 different medicinal powders are mixed with Chundang and Sookmill to form a hard portable taffy substance, which is quite unique. Naecho, Haengcho, Eicho, Imgumcho, Joyou, and Bokbunjacho are extracted from pulp and processed in a powder form like Misutkaru, which can also be considered as a fruit tea. Youcho is unique in its sense, since it is fermented by maggots that are bred in order to obtain the juice. Cho is known to calm thirst and empty stomachs, and has various medicinal materials to act as food to aid virility. It is also known to have multiple functions as an alternative staple, refreshment to aid virility, portable food, and preferable beverage. There are ten references on Cho, 37% are Korean in Ongheejobji and 63% Chinese in Jaeminyosool, Bonchogangmok, Chungmoonbobang, Nongjungchunsuh, Wangshinongsuh, Shikgyung, Sukmyung, Bonchoseupyou, and Wisaengbogam. The citations are in the general introduction and 13 types of Cho are cited 19 times overall, but citations based on Chinese references are non existe.

• 한국식품위생안전성학회지
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• 제23권3호
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• pp.212-217
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• 2008

This survey was conducted to monitor the adulteration of sesame oil circulated in Gwangju, 2007. A total of 60 samples was tested by analysis of fatty acid composition. Of these samples, 22 were from large-scale manufacturer, 25 were from small-scale manufacturer and 13 from Bangagan. First of all, in goods manufactured by large-scale company, there are no sesame oils where linolenic acid($C_{18:3}$) exceed regulatory guidance(0.5%). 5 samples from small-scale manufacturer contained linolenic acid from 0.90% to 8.38%, which means that they have other cooking oil, such as com oil, soybean oil and rape seed oil. Among Bangagan goods, only one sample have 1.20% of linolenic acid. On the other hand erucic acid($C_{22:1}$) was not detected in 60 samples at all, which means that they were not adulterated with rape seed oil. And among 6 samples of exceeding 0.5% of linolenic acid and 12 samples from Bangagan, 13 of them had benzo(a)pyrene from $0.2{\mu}g/kg\;to\;0.7{\mu}g/kg$ and the other 5 samples did not.

• Journal of Nutrition and Health
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• 제31권5호
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• pp.949-956
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• 1998

Salicylate from plant foods and histamine from animal foods have been suggested to cause various food allergic symptoms. Salicylate regarded as one of the inducing agents f3r chronic urticaria and asthma in allergic patients was studied. There is much interest about the effects of salicylate in food allergy. It it recently suggested that the intake of salicylate from foods may have contributed to chronic urticaria and asthma. The purpose of this study is to analyze the salicylate content in various foods. 153 ingredients commonly used in Korean foods were analyzed by HPLC. Among the vegetables, chard(8.22$\mu\textrm{g}$/g), soybean sprout(5.13$\mu\textrm{g}$/g), perilla lean3.03$\mu\textrm{g}$/g), Chinese cabbage(2.25$\mu\textrm{g}$/g), carrot(2.16$\mu\textrm{g}$/g), and squash(1.33$\mu\textrm{g}$/g) con-rained higher amounts of salicylate as compared to other vegetables. Among fruits, oranges(5.13$\mu\textrm{g}$/g), grapefruits(2.90$\mu\textrm{g}$/g), and plums(1.65$\mu\textrm{g}$/g) contained the most. In animal foods, almost no salicylate was found except in chocolate milk(0.32$\mu\textrm{g}$/g). It was also found in black pepper(8.2$\mu\textrm{g}$/g), coffee(can)(5.00$\mu\textrm{g}$/g), mustard(4.16$\mu\textrm{g}$/g), curry powder(3.24$\mu\textrm{g}$/g), kochujang(2.37$\mu\textrm{g}$/g), cream powder(1.19$\mu\textrm{g}$/g), brown rice(1.04$\mu\textrm{g}$/g) and sesame oil(1.00$\mu\textrm{g}$/g). All information found in this study can be used as nutritional education materials in potentially allergic people for a prudent diet plan and can also provide proper dietary guidelines for these allergic patients. (Korean J Nutrition 31(5) 949-956, 1998)

• 한국식품영양학회지
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• 제19권4호
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• pp.416-426
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• 2006

The purpose of the study was to investigate the perception and preference of chungkukjang in the middle school students under school meal service. For the investigation, 538 third-grade students in Seoul area were surveyed by a questionnaire and the data were analyzed by the SAS package. The result showed that 81.3% of the surveyed students responded the awareness of chungkukjang, and the motives of their interest in chungkukjang were through home education(60.0%) and mass communication(30.9%). Most students recognized that chungkukjang is the soybean fermented food, healthy food and Korean traditional food. 33.8% of students responded that chungkukjang jjigae served at the school meal service was not tasty. It also revealed that male students had more preference for chungkukjang jjigae than female students. Among the 22 kinds of new chungkukjang menu served at the school meal service in the future, 10 kinds of menu (chungkukjang samgeobsal gui, samgeobsal chungkukjang bockum, chungkukjang sauce dakk gui, chungkukjang dongasmali, chungkukjang sogogi janggug, chungkukjang kimchi bokgumbab, chungkukjang bajirak kalguksu, chungkukjang kimchi buchim, chungkukjang sangsun gut, chungkukjang bibimbab) were highly preferred foods by male students. Therefore, in order to make middle school students take the chungkukjang foods with pride by increasing their perception and knowledge of them, the family should give them many opportunities to eat chungkukjang foods. The school also should try to use more chungkukjang foods in the school meal service, and try to improve in cooking process to make more tasty chungkukjang foods fur teenagers.

• 동아시아식생활학회지
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• 제8권4호
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• pp.536-553
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• 1998

Korea supposed the place of origin of soybean. Although it is speculated that it was edible in the era of the Three Kingdoms(A.D. 5-9C), there is no documentary evidence. The first record about the edibility of tofu was written down in the Goryeo dynasty, and there was several documents that tofu was exported to China and Japan in the Chosun dynasty due to excellent manufacture skills for tofu. Tofu has been a good source of protein as a food for the common people, though there were not many traditional kinds. Especially, tofu has been an important vegetarian foodstuff in a Buddist temple, and has been used for vegetable soup and skewered greens necessary for the sacrificial rites of the humbler class as well as of the royal court. We frequently made sliced raw tofu and fried tofu, and it was used for broil, stew, and casserole as well as stuffing. In addition, tofu and its bean-curd dregs were applied of making soy. In China it is assumed that tofu has been eatable since the time of the Han(AD. 1C). Chinese tofu and its products are various and generally 20 different varieties are used. There are many dishes applied of tofu. salted and plain tofu were used as Chinese appetizer dishes. Plain, salted, skinned or deep-fried tofu was stir-fried in an hot oiled pan with vegetables, meats and fishes. Additionally, there are a variety of tofu dishes utilized stewing, frying, steaming, and soup cookeries. Tofu first appeared in the era of the Nara(8C) of Japan and was come into wide use in the era of the Aedo(Tokyo). In Japan tofu and its products are various and introduced in Shojin cookeries prevalent in the Buddist temples. It is especially noticeable that frozen or skinned tofu was used for these. Japanese tofu cooking is more delicate than Korean and Chinese ones, and Japanese people do not use oil. Instead, they in general utilize steaming and broiling cookeries. In the western countries the history of tofu edibility is short. However, their practical application of tofu in the dietary life is very positive.

• 대한한의학원전학회지
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• 제29권3호
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• pp.41-56
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• 2016

Objectives : The paper analyzes food cure recipes related to wind diseases as written in Sikuisimgam, Eumsunjungyo Shikyojaebyeong, and Singnyochanyo. The paper shall then use results of the analysis to consider food cure recipes utilized by patients who are suffering from wind diseases or who are showing symptoms of wind diseases. The paper aims to help cure modern diseases related to wind diseases and make a set of suggestion about preventive foods. Methods : Important dietary guidebooks in Korea and China were studied, and the author studied only the ones among the food cure recipes that had wind diseases for which they are effective. Sikuisimgam 16 species, Eumsunjungyo Shikyojaebyeong 13 species, Singnyochanyo 13 species of food cure recipes related to wind diseases were extracted, and they were studied based on their ingredients, cooking style, and administration time. Results : There are food ingredients introduced as effective for curing wind diseases within Sikuisimgam, Eumsunjungyo Shikyojaebyeong, and Singnyochanyo. Among them, some of the ones that can be utilized in the modern age are: arrowroot(葛粉), nepta herb(荊芥), Baekryangmi(白粱米), Dongmaja(冬麻子), milled rice(白米), Eokiin(薏苡人), fermented soybean, chongbaek, Wubanggeun(牛蒡根), soy beans(大豆), grass(椒), xanthium fruit(蒼耳子), changi leaves(蒼耳葉), jinpi(陳皮), black pepper(胡椒), ginger(生薑), mint leaves(薄荷葉), suyu, heukjima(黑脂麻), ojagye, chives, and Baekyuma(白油麻). Conclusions : The food ingredients extracted from Sikuisimgam, Eumsunjungyo Shikyojaebyeong, and Singnyochanyo are effective in curing wind diseases, and they should be processed in ways that enable the people of this age to consume more of them. Moreover, people who have not yet suffered from wind diseases but are showing the symptoms of wind diseases will benefit from taking care of their blood pressure by consuming these foods in their everyday lives. Such people will serve as examples of good food cure recipes.

• 한국지역사회생활과학회지
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• 제17권1호
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• pp.165-173
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• 2006

The farmers' nutritional condition can not be compared with other citizens according to the Korean National Health & Nutrition Examination Survey, and based on other literature reviews. These farmers have either less access to educational materials or have no idea and do not understand the importance of nutritional education. The purpose of this study is to develop an appropriate reading material on nutrition to educate the farmers. To do this, the first step was to gather sufficient available materials for the review of related literature. Second, a survey was conducted to assess the needs of farmers and extension workers for educational materials on nutrition. The results showed that the farmers preferred the following topics: Menu Planning or Menu for Health' (62.1%), Dietary Assessment (49.7%), Dietary Guideline for Farmers (35.7%), and Cooking Method and Recipe (32.6%). They also preferred the booklet type (62.7%). These materials basically contained literature review, lesson plan, and needs assessment. The booklets contained in detail: 1) Dietary assessment - nutritional assessment, and assessment of meal 2) Dietary guidelines for farmers - reduce salt intakes, eat calcium-rich foods, ideal body weight, reduce alcohol-drinking and smoking, tips on eating soybean, eat meat and fish, tips on eating fruits, eat shellfish and seaweeds, and tips on eating dietary fibers, and 3) Plan a meal - menu planning and sample menu by farming patterns. Finally, the text of the final material was improved by the graphic designer using Quark Express 3.3, Photoshop 6.0, Illustrator 10.0, and Painter 8.0. The booklet has 46 pages and divided into three chapters. This contains simple and affordable recipes and provides some helpful tips for dietary and changing lifestyles. This booklet is made available for farmers and other groups interested in nutrition education.

• 한국식품과학회지
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• 제27권2호
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• pp.225-229
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• 1995

저칼로리 감미료로서 장내 미생물 균총을 개선한다고 알려진 대두 올리고당을 전처리 및 Steffen법을 이용하여 대두 침지액으로부터 분리, 회수하였다. 전처리로서 pH를 $3.5{\sim}4.0$으로 조절하거나, 염화칼슘을 당 대비 8%(w/w)를 첨가하여 대두 침지액 중에 함유된 단백질을 약 $25{\sim}30%$가량 제거할 수 있었다. 또한 대두 침지액에 염화칼슘과 산화칼슘 분말을 각각 당 대비 약 20%, $100{\sim}120%$씩 첨가한 후 $5^{\circ}C$에서 20분 동안 반응시키는 Steffen법을 이용하면 대두 침지액 중에 존재하는 대두 올리고당의 약 85%를 saccharate 형태로 분리, 회수할 수가 있었다. 이산화탄소로 당을 탈착시켜 회수한 결과 최종적으로 약 80%의 수율로 당을 회수할 수가 있었으며 단백질은 약 80% 정도 제거할 수가 있었다. 회수된 당액의 당조성은 대두 침지액과 유사하였다.