• 대한한의학원전학회지
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• 제23권1호
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• pp.279-302
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• 2010

Spices are used to enhance the taste of Korean food. The term "Yangnyeom" contains a wishful meaning that it would be as good for health as medicine when eaten. It is prescribed as a medicine to heal disease according to the ancient medical books. Fifteen spices in Korean food such as vinegar, liquor, honey, water, wheat-gluten, sesame, sesame oil, garlic, green onion, ginger, mustard, pepper, cinnamon, soy sauce, salt, cheoncho, and others are prescribed as medicine for internal and external uses for almost every disease. To examine these spices, the subjects were treated with either the spice-boiled water or spice-mixed water, or applied externally. It is suggested that spices that are produced through peculiar traditional cooking method, fermenting, and those that have long-growth period, grew in the natural environment, and the like have efficacy as medicine. Spices can be sufficiently applied as emergency medicine, disease-treatment, subsidiary supplement, and preventive medicine.

• 한국식품조리과학회지
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• 제29권4호
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• pp.343-351
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• 2013

To help reduce the 'breakfast-skip' rate of the high school students and improve such 'breakfast-skipping' practice this study devised a new covenience menu for school breakfast Program. Dictated by a dietitian the form of cooking was rendered within directly-cookable convenient food; The price of menu ranged from 1,500-2,000won taking into account the parents' survey ; the menu formation drew largely from the student food preference survey and their favorites. The composition of menu - the Korean dish and the western dish put together-were of two folds and was based on the two: main menu, subsidiary menu. While main menu used rice, the subsidiary one used fruits, salads, milk, and juices. Energy intake sufficiency standard was set at a level of between 1/4 and 1/3 of the relevent group(mid&high students, 15-18 yrs old)'s approximated energy need, drawn from the Dietary Reference Intakes For Koreans(2010). 10 disparate, divised menus were tested deliberately- cooked at a site, thereafter qualifed and supplemented to meet the targeted energy amount. The nuturitional facts of each menu set were measured through the usage of CAN-PRO 3.0, Computer Aided Nutritional Analysis Program, for professionals. Completed menu set were then given in photograph. The results of this study were as follows : The results of this study were as follows : the newly developed menu's calories and nuturitional content were as follows in the ratio of Dietary Reference Intakes For Koreans(2010) : Calories 95.7%(4.3% below the targeted intake standard), Protein(131.1%), Calcium(130.2%) the both of which marked higher than the recommended daily intake, iron(71.0%), Potassium(93.1%) both of which figure lower than the recommended daily intake. The cost of ingredients per each person was 1,335won, which was lower than the targeted cost(1500won). When calculated, hypothetically provided breakfast's labor hour needed per 1 meal is shown to be average 1.2 minute. In conslusion : Convenience style school breakfast program would bring an increse in the intake of high school students' breakfast, which may contribute not only to the sound physical growth but to academic performance. Various developments of the school breakfast program is much needed continually.

• 한국산학기술학회논문지
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• 제16권1호
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• pp.438-444
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• 2015

본 연구는 발효유류의 HACCP(Hazard Analysis Critical Control Point)시스템 적용을 위한 목적으로 하였다. 발효유류의 주원료, 작업장 시설과 작업자 등에 대하여, 2013년 11월 5일~2014년 4월 13일까지 충청남도 천안시 서북구 소재에 있는 YD 업체에서 제공받았다. 제조공정도는 일반적인 발효유류 제조업체의 제조공정을 참고로 작성하였다. 제조공정도는 원료(원유, 액상과당, 올리고당, 유산균), 부재료, 포장재의 입고, 보관, 투입, 예열, 혼합, 균질, 살균, 예냉, 배양, 냉각, 여과, 내포장, 외포장, 보관 및 출하공정으로 Fig. 1과 같이 작성하였다. 원료의 미생물학적위해요소 분석결과는 Table 1과 같다. 본 연구결과 발효유의 원재료와 살균($90^{\circ}C{\pm}5^{\circ}C$에서 $35{\pm}3$분) 후에는 위해미생물검사 결과는 안전하나 제조환경과 작업자의 미생물검사 결과 체계적인 세척 및 소독을 실시하여 미생물학적 위해를 감소시키고, 작업자 위생교육 등을 통하여 개인위생개념 향상과 작업장 내 공기중의 미생물 관리가 함께 이루어져야 할 것으로 여겨진다.

• 한국식품영양과학회지
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• 제11권3호
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• pp.63-66
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• 1982

김치의 부재료(副材料)의 배합을 달리한 두 종류에 대하여 발효온도(醱酵溫度)에 의한 저장기간 동안의 비타민과 맛과 변화를 관찰하였다.(1) 성숙기간(成熟期間) 동안 비타민 $B_2$의 함량은 발효온도 $10^{\circ}C$에서 30일 경에 최고의 증가량(173%, 156%)을, $0^{\circ}C$에서는 60일경에 최고율(162%, 160%)을 나타냈으며 성숙말기(成熟未期)에 이르러도 총량은 초기의 만큼 존재(存在)하고 있음(100%, 94%)을 보인다. (2) 비타민 C의 량은 $10^{\circ}C$ 발효에서 10일 경에(162%, 144%) $0^{\circ}C$발효에서 60일 경에(123%) 최고값을 보였으나 그 후 급격히 감소하였다. (3) 관능검사원을 이용한 품질검사로서 김치의 맛은 제조즉시와 성숙적기($10^{\circ}C$ 30일 $0^{\circ}C$ 60일 경)에 최고치를 보여 신선한 맛과 성숙된 맛을 즐김을 보여 주었다.

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 2005년도 아시안 푸드의 기능성과 세계화 전략에 관한 국제심포지움
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• pp.1-23
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• 2005

Kochujang, a fermented hot pepper soybean paste, is a spicy condiment mixed with red pepper, boiled rice and mold fermented soybean (as koji) which is then fermented for several months. It has unique taste of hot, sweet, salty and savory flavor by all mixed ingredients by fermentation, and is one of most famous Korean traditional foods. The scale of the kochujang industry is about 200 billion won in Korea, and 7.8 million dollars and 4,500 tons in exports. Although it is still not a large part of the food industry in Korea, the scale of soy products will increase because it is a major subsidiary food in our dietary life and has grown from a homemade to a mass produced product. Kochujang has the largest market in the scale of sales among fermented soybean products and has merit because of its domestic base and its ability to grow to an international market due to its unique fermented taste. In order to make kochujang an international food, it Is necessary to study the scientific development of kochujang and the diversity of products using kochujang that are fitted to the taste of people around the world. In addition, participation in various exhibitions and food fairs supported by the government should help to promote kochujang throughout the world. In addition, these should be actively supported by the related businesses. Red pepper, a major ingredient in kochujang, has been widely studied and shown to have a positive effect on the reduction of fat, on the strengthening of the immune system, and on active biological functions. A fermented spice like kochujang has been shown to be beneficial for the body due to the process of fermentation rather than from the red pepper itself. If we prove the various biological functions of kochujang with a particular taste and flavor, it will energize a new market. It is necessary for business to make a continuous effort supported fly the scientific world and by government policy, in order to introduce this traditional food to the world. In the present day, the kochujang market is now on a firm basis and has been activated in the field of its study. Now, it is possible to achieve the birth of a secondary international market by concentrating on these efforts.

• 한국식품영양과학회지
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• 제46권1호
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• pp.10-17
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• 2017

본 연구는 유산균발효 마늘추출물의 간 보호 효능에 대해 천연보존료인 복합 황금추출물이 유산균발효 마늘추출물의 간 보호 효능에 미치는 영향 여부를 확인하기 위해 수행되었다. 복합 황금추출물은 $H_2O_2$에 의한 산화적 손상에 대한 유산균발효 마늘추출물의 간 보호 효능에 있어서 유의적인 영향을 미치지 않았으며, acetaminophen에 의한 급성 간 손상 동물 모델에서 시료에 첨가된 복합 황금추출물은 유산균 발효 마늘추출물의 간 손상 억제 효능에 있어 유의적인 영향을 미치지 않았다. 이상의 결과들을 종합 고찰할 때 복합황금추출물은 기능성 원료의 유효성에 영향을 미치지 않으면서 액상제형 건강기능성식품의 안전성을 확보할 수 있는 천연보존제로 판단되었다.