• 한국식생활문화학회지
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• 제16권2호
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• pp.118-127
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• 2001

The method of the squid safe made in Kyungsando was examined, and fermentation precess was established. The chemical composition and functional effects of the squid sikhe were examined. In the sensory evaluation, the squid sikhe made from Gampo accepted to be best for traditional Kyungsangdo squid sikhe and it is called standard sikhe. The Gampo sguid sikhe showed higher values in total sugar, free reducing sugar and nitrogen compound analysis compared to the orthers. The sugar of standard sikhe consisted of four kinds including glucose. The contents of free amino acid was increased in the order of glutamic acid, alanine, and methionine. The composition of amino acid in water or salt soluble protein of squid sikhe contained 17 kinds, and the contents was increased in order of glut amine acid, aspartic acid, and proline.

• Applied Biological Chemistry
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• 제44권3호
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• pp.167-172
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• 2001

경상도 동해안 연안에서 향토식품으로만 명맥을 유지하고 있는 마른오징어를 주원료로 한 식해를 제조하여 젖산균을 분리 동정하고 숙성 과정 중 성분 변화를 조사하였다. 경상도 전통마른오징어 식해로부터 성장이 우수하고 산생성력이 강한 3 균주는 Lactobacillus brevis SH-1, Lactobacillus plantarum SH-2 및 Leuconostoc mensenteroides SH-3로 잠정적으로 동정되었다. 식해의 발효기간별 총균수 및 젖산균수는 시간이 경과함에 따라 차차 증가하다가 10일을 전후하여 차차 감소하였고 숙성 6일째 총균수 및 젖산균수는 각각 $3.7{\times}10^9$ 및$8.2{\times}10^8\;CFU/g$이였다. 식해의 비휘발성 유기산은 숙성과정 중 젖산을 포함하여 7 종류를 동정하였으며 구연산,주석산 및 젖산의 함량은 숙성과정 중 차차 증가하였고 특히 젖산의 증가는 다른 유기산보다 현저하게 증가하였다. 초산 및 주석산의 함량 변화는 숙성과정 7일 이후에 차차 증가하였다.

• 한국수산과학회지
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• 제45권6호
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• pp.640-647
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• 2012

Squid Sikhae is a traditional salt-fermented food in Korea. We evaluated the standardization of optimal processing conditions for desirable quality-controlled squid Sikhae using analyses of physiochemical properties, microbiological species, and organoleptic tests. The optimal fermentation temperature, sun-dried sea salt concentration, and fermentation period for manufacturing squid Sikhae products of the aceeptable quality were $10^{\circ}C$, 4%, and 6 days. In addition, optimal concentrations of the additional ingredients of red pepper powder and crushed garlic for acceptable quality squid Sikhae were both 6%.

• 한국식품과학회지
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• 제33권3호
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• pp.345-352
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• 2001

경상도 전통마른오징어 식해를 제조하여 $5^{\circ}C$에서 보관하면서 GC와 GC-MS를 이용하여 향기성분의 원인 물질을 분석, 동정하였다. 식해에서 동정된 물질 중에서 ${\alpha}-zingibirene$이 19.73 mg/kg으로 전체상대 농도에서 가장 높았으며 (Z)-Di-2-propenyl disulfide, ${\alpha}-curcumene$, methyl alkyl disulfide, $(E-E)-{\alpha}-farnesene$, pentanol, z-citral, $3-ethyl-1,2-dithi-5-ene-{\beta}-elemene$, acetic acid 및 ${\beta}-phelland$ rene의 함량 순으로 동정되어 이러한 성분들이 식해의 주요성분으로 나타났다. 식해의 향기성분은 hydrocarbone류가 49종, 알데히드류가 15종, 알콜류가 33 종, 케톤류 및 에스테류 11 종을 포함하여 총 162 종을 동정하였다. 식해의 메탄올 추출물을 용매 분획하여 얻은 각 분획물의 전자공여능을 측정한 결과 $200\;{\mu}m$ DPPH radical을 50% 환원시키는데 필요한 $SC_{50}$ 값이 헥산과 물층에서는 효과가 나타나지 않았으며, ethylacetate 층은 $310.64\;{\mu}g/mL$, butanol 층은 $1096.49\;{\mu}g/mL$으로 나타났다. 혈압상승 억제효과를 살펴본 결과 헥산과 물 분획물에서는 전혀 효과가 없었으며 ethylacetate층에서는 $IC_{50}$이 1.623 mg/mL, butanol 층에서는 1.303 mg/mL의 저해효과를 나타내었으며, xanthine oxidase에 대한 $IC_{50}$은 ethyl acetate 층은 3.591 mg/mL, butanol 층은 2.083 mg/mL로 나타났다.

• 좋은식품
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• 통권172호
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• pp.38-56
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• 2003

경상도 전통마른오징어 식해를 제조하여 GC와 GC/MS를 이용하여 향기성분의 원인물질을 분석, 동정하였다. 식해에서 동정된 물질 중에서 $\alpha-zingibirene$이 19.73mg/kg으로 전체 상대농도에서 가장 높았으며 (Z)-Di-2-propenyl disulfide, $\alpha-curcumene$, methyl allyl disulfide, (E, E)-$\alpha-farnesene$, pentanol, z-citral, 3-ethyl-1, 2-dithi-5-ene-$\beta-elemene$, $\beta-Elemene$, acetic acid 및 $\beta-phellandrene$의 함량 순으로 동정되어 이러한 성분들이 식해의 주요성분으로 나타났다. 식해의 향기성분은 hydrocarbone류가 49종, 알데히드류가 15종, 알콜류가 33종, 케톤류 및 에스테류 11종을 포함하여 총 162종을 동정하였다. 식해의 메탄올 추출물을 용매 분획하여 얻은 각 분획물의 전자공여능을 측정한 결과 $200{\mu}M$ DPPH radical을 $50\%$ 환원시키는데 필요한 SC50 값이 헥산과 물층에서는 효과가 나타나지 않았으며, ethylacetate 층은 $310.64\;{\mu}g/mL$, butanol 층은 $1096.49\;{\mu}g/mL$으로 나타났다. 혈압상승 억제효과를 살펴본 결과 헥산과 물 분획물에서는 전혀 효과가 없었으며 ethylacetate 층에서는 IC50이 1.623mg/mL, butanol 층에서는 1.303mg/mL의 저해효과를 나타내었으며, xanthine oxidase에 대한 $IC_{50}$은 ethylacetate 층은 3.591mg/mL, butanol 층은 2.083mg/mL로 나타났다.

• 한국식품조리과학회지
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• 제19권5호
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• pp.562-570
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• 2003

The awareness of ritual foods in general rituals were surveyed and compared in the Gyeonggi and Gyungsangbuk-do areas in order to identify the characteristics of Korean rituals and establish desirable ritual foods. As materials for "Jeon" (fried pan cakes) in rituals, fish fillets, meat and vegetables were largely used in the Gyeonggi region. In the Gyeongbuk region, all three of these ingredients were the most highly used for "Jeon" also. In the case of rice cakes, "Songpyun" steamed on a layer of pine needles, "Jeolpyun" and "Sirudduk", with a red beans, were mostly used in Gyeonggi-do, while "Songpyun", "Jeolpyun" and "Ingelmi" were largely used in Gyeongsangbuk-do. As seasoned vegetables and herbs, fernbrakes, root of bell flowers, green bean sprouts and bean sprouts were largely used in Gyeonggi-do region, whereas, fernbrakes, bean sprouts, root of bell flowers and spinaches were mainly used in Gyeongbuk region. The use of fernbrakes was highest in both regions. With regard to the number of side dishes, 2∼3 kinds of seasoned herbs and 3∼4 kinds of fruits were mostly used, but with slightly higher numbers in the Gyeongsangbuk-do than the Gyeonggi-do region. With regard to liquor used for rituals, clear strained rice wine was used most in the Gyeonggi-do area, while more unrefined rice wine was used in the Gyeongbuk region. Meat was the most used ingredient in broth slices of dried meat and cod were highly used in the Gyeonggi region, but slices of dried squid were most widely used in the Gyeongbuk region. Most households in both regions tended not to use raw fish in the rituals, and as for the ingredients of Korean Kabobs, meat was the most widely used, then fish and finally vegetables were the most used ingredients. Beef soup was the most used, but more green vegetable soup was used in the Gyeongbuk than the Gyeonggi region. Sweet drink made from fermented rice (sikhe) was generally used in the rituals. It was the most widely used in the Chusok-Hangawi Ritual in the Gyeonggi region, while it was used in the New Year's Ritual in the Gyeongbuk region.