• 한국식품과학회지
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• 제48권3호
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• pp.268-274
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• 2016

백수오의 국내 재배활성화와 함께 농가소득을 높이기 위한 기능성 식품소재로서의 우수성을 산업적으로 응용하고자 백수오 추출물의 면역증진 활성을 평가하였다. 낮은 온도에서 액체상태의 추출물을 효과적으로 농축하고 정제하기 위하여 비열처리 공정인 한외거르기를 통해 분자량(MWCO)이 30 kDa인 여과막을 이용하여 고분자 분획물(CWUF>30) 및 저분자 분획물(CWUF<30)을 얻었으며 이를 큰포식세포 활성화를 통한 면역 증진 효과를 알아보기 위해 RAW 264.7 세포를 이용하여 면역활성의 지표가 되는 산화질소(II) 생성량 및 사이토카인인 TNF-${\alpha}$, 인터루킨-6의 생성량을 측정한 결과, 정상대조군(CON)에 비해 CWUF>30을 처리하였을 때 농도 의존적으로 유의하게 증가하였다. 세포실험을 통해 면역증강활성이 높은 CWUF>30은 정상동물모델에서 면역기관인 비장 및 흉선의 무게를 증가시켰고 비장세포 유래 림프구 증식도 유의하게 증가시켰다. 이는 CWUF>30의 투여가 비장세포를 증식시키는 mitogen 활성이 있음을 보여주며 외부의 항원에 노출 시 항원에 대한 면역반응을 유도하는 면역세포의 수를 증가시켜 항원에 대한 효과적인 방어에 도움을 줄 것으로 보여진다. 또한 CWUF>30을 투여한 마우스 비장세포(splenocyte)의 Yac-1 세포 살해 정도를 측정한 결과, 200 mg/kg BW의 농도로 CWUF>30을 투여한 마우스의 비장세포는 정상대조군(CON)에 비하여 effector 세포와 target 세포의 비율이 10:1에서 유의적으로 증가하였으며 이는 양성대조군(PC)과 유사한 높은 활성을 보이는 것을 확인 할 수 있었다. 이와 같은 결과를 통해 백수오 고분자 분획물(CWUF>30)이 강력한 면역활성 증진효능을 갖고 있으며 각종 바이러스 등 외부 항원들에 대응하여 초기 면역세포를 자극하고 면역매개물질을 생성함으로써 인체의 비특이적 면역반응을 증가시키는데 중요한 역할을 할 수 있을 것으로 기대된다.

• 한국생활과학회지
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• 제8권2호
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• pp.363-372
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• 1999

The purpose of this study was to investigate the difference between generations in utilization and preference of the commercial Korean traditional foods. Results showed that middle school student tried the commercial Korean traditional foods more frequently than adult. While students tried soup, broth and one-bowl dish most frequently and favored grilled and pan fried foods, adults tried most frequently and liked best Kimchi, salt-fermented fish and beverages. The reason why the commercial Korean traditional foods were favored was the taste by student and time-saving by adult. As for the reasons why they disliked the commercial Korean traditional foods, both groups answered that they were not beneficial for health. To increase the consumption of the commercial Korean traditional foods students required then to be improved into better taste and adults into better sanitariness. There was difference between two generations in utilization and preference for some commercial Korean traditional foods surveyed.

• 식품산업과 영양
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• 제11권3호
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• pp.38-43
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• 2006

• 한국식생활문화학회지
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• 제29권1호
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• pp.119-128
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• 2014

This study attempted to develop a representative mild Korean food, including kimchi, bulgogi, galbi, and bibimbap, while maintaining existing images in order to spread Korean food worldwide. Tangpyeongchae is a mild healthy food with a nutritional balance of carbohydrates from cheongpomuk, protein from beef and eggs, and vitamins and minerals from water parsley, bean sprout, and laver. The food has a history of being favored by the political elite of the Joseon Dynasty and has features in Korean storytelling. Tangpyeongchae is an obangsaek food (five representative colors of Oriental philosophy). This study examined modern recipes of Tangpyeongchae in order to establish a standardized cooking method. Furthermore, the study examined customer interest and marketability of natural pigments to develop obangsaek cheongpomuk (mungbean gel) by adding black sesame, a traditional ingredient in Korea, to the cheongpomuk as well as traditional Korean pigments, chija and omija.

• Human Ecology Research
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• 제54권3호
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• pp.333-349
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• 2016

This study develops and evaluates a game-based lesson plan applied to the 'Food Culture' unit of a high school Home Economics class. We developed, implemented, and evaluated lesson plans for seven periods that contained 'the Korean food table setting card,' 'the world's food culture card,' and the procedure for cards games according to the Analysis, Design, Development, Implementation, and Evaluation (ADDIE) model. 'The Korean food table setting card' consisted of 'the Korean food table setting order card' to easily understand 10 types of Korean traditional daily meals based on pictures and 'the Korean food table setting food card' to easily understand Korean traditional food based on 104 kinds of food picture and quick response (QR) code. 'The world's food culture card' consisted of 'the world's food culture quiz card' to help learners easily understand influential food culture formation factors, features of food culture, typical foods from 16 countries, and 'the world's traditional food card' to help learners easily understand typical foods from 16 countries through 63 kinds of pictures. Respective 'game guides' were also developed. High school students who studied the game-based Home Economics classes and who participated in the 'Food Culture' unit, could easily and enjoyably learn the food culture of Korea (and other countries), actively participate in learning activities, and understood the content of food culture. In addition, they evaluated that the game-based instruction was easy to remember with minimal memorizing.

• 한국식품영양과학회지
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• 제42권12호
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• pp.2042-2048
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• 2013

본 연구에서는 상황버섯을 활용한 발효주 및 증류주를 전통누룩과 개량누룩을 사용하여 제조하고 품질 특성을 알아보았다. 술덧의 알코올 함량은 개량누룩보다 전통누룩으로 발효에서 더 높았으며, 상황버섯의 첨가량이 증가할수록 알코올 함량도 증가하였다. 술덧의 pH는 발효가 진행될수록 감소하였으며, 전통누룩과 개량누룩 간에 유의차는 없었다. 총 산 함량은 전통누룩 발효에 비하여 개량누룩 발효에서 더 낮았으며, 상황버섯 첨가군이 대조군보다 낮았다. 증류주의 향기성분 중 i-amyl alcohol이 주된 퓨젤유였으며, 전통누룩 발효에서보다 개량누룩 발효에서 더 높은 함량을 나타내었다. i-butanol 함량은 전통누룩 발효에서보다 개량누룩 발효에서 더 높았다. 에스테르 화합물 중 ethyl acetate가 가장 높은 함량을 나타내었으며, 전통누룩 발효에서 상황버섯의 첨가량이 증가할수록 ethyl acetate 함량이 유의적으로 증가하였다.

• 동아시아식생활학회지
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• 제22권5호
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• pp.567-575
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• 2012

This study was conducted to investigate the actual conditions of intake of Korean traditional beverages in 273 female university students in Seoul, Korea. The subjects of this study consisted of 128 food and nutrition majors and 145 non-majors. Questionnaires were administered to the subjects who had an average age of 20 years. Two-hundred and nineteen students (80.2%) lived with their parents. Regarding the type of beverages subjects often drink, coffee was the most preferred (51.3%) overall, and non-majors (4.1%) were shown to drink traditional beverages more often. Regarding preference for traditional beverages, most subjects (72.5%) responded that they liked their own traditional beverage. However, for frequency of intake of traditional beverages, 48.7% answered they do not drink any traditional beverages. The reasons why subjects like traditional beverages were taste (71.7%) and health (26.3%), and the type of traditional beverages they often drink were Yulmu tea (35.9%), Sik hae (30.8%), and Yuja tea (10.6%), in order. Regardless of major, ginseng tea, jujube tea, mulberry-leaf tea, Chinese matrimony vine tea, ssanghwa tea, ginger tea, and omija tea were found to be satisfactory traditional beverages. Therefore, due to the low intake frequency, preference, and satisfaction of traditional beverages, new traditional beverages that can meet the standards of female students should be immediately developed.

• 한국식생활문화학회지
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• 제29권6호
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• pp.488-498
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• 2014

The research aimed to provide accurate and basic data comparing different perceptions of head family's food and food for religious ceremonies depending on age with the goal of sustaining traditional Korean food in the future. The gender distribution of the participants was 274 Males (42.5%) and 370 Females (57.5%). Age distribution was 211 participants (32.7%) in their 20s, 215 participants (33.3%) in their 30 to 40s, and 220 participants (34%) in their 50 to 60s. The older generation appeared to beaware of the definition of head family or 'The eldest's house of head family' as well as the concept of one's family five generations ago with more reductive and emphasis than imaginary concept of head family of the younger generation. The image of the head family was perceived as 'head family's food' in younger generations and as 'eldest son' in older generations. Family role and meaning most often manifested as 'succession of tradition' and 'cultural symbols' in younger generations, respectively, whereas older generations responded 'hallmark of the head family'. Family ancestral rites and head family's food had positive effects on awareness of head family's food. Moreover, those with experience in practicing family ancestral rites responded that head family's food should be more popular. People who viewed family's food more positively were more open with the idea thathead family's food could go mainstream. In conclusion, positive perception of head family's food and traditional pride are crucial environmental factors in public support of popularizing head family's food to the public.

• 한국식품조리과학회지
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• 제31권1호
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• pp.9-17
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• 2015

Shindari is a traditional fermented drink of Jeju in Korea, which is made with boiled barley and nuruk for short fermentation periods. This study determined chemical, microbiological, and sensory characteristics of the modified Shindari with 15% carrots as an additive (carrot Shindari), and this study compared it with a traditional Shindari as a control. After fermentation at $30^{\circ}C$ for a day, the pHs of the carrot Shindari and traditional Shindari largely decreased, and the total acidities increased in both of the Shindari. The significantly higher scores of Hunter's color values were observed more in carrot Shindari than in traditional Shindari. Also, carrot Shindari (0.4954 g/100 g) had a significantly higher content of vitamin C than traditional Shindari (0.0030 g/100 g). The most abundant free sugar and organic acid were glucose and lactic acid, respectively, in both of the Shindari. The total numbers of bacteria, fungi and lactic-acid bacteria in both samples increased by log 3 CFU/mL after fermentation. Based on 16S ribosomal RNA gene analysis, the dominant lactic-acid bacteria was Pediococcus acidilactici in both samples. The DPPH (1.1-diphenyl-2-picrylhydrazyl) radical scavenging activity of carrot Shindari (60.13%) was higher than that of traditional Shindari (23.70%). In sensory evaluations (taste, flavor, color, and overall acceptance), the carrot Shindari had higher scores in all these values. In this study, the modified Shindari with carrot presenting high sensory characteristic as well as chemical and microbiologic characteristics provide an opportunity to improve the application of a traditional fermented drink of Jeju, Shindari.

• 한국식품영양학회지
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• 제26권3호
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• pp.553-564
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• 2013

The core ingredient of traditional Korean style soy sauce is soy bean without any wheat or rice incorporated. National brands as well as regional micro-brewed companies constitute the soy sauce market in Korea. The present study investigated the physico-chemical and sensory properties of soy sauces produced by small-scale or mass-production. Additionally, the key physico-chemical parameters sufficiently representing the critical sensory characteristics have been identified. Ten types of soy sauce brewed by the Korean traditional method were selected for the study. Among these samples, seven types were brewed in small-scales in the Gyeonggi-do region whereas the other 3 types were mass-production products of major national brands. The total solid, reducing sugar, salinity, sugar content, amino nitrogen, CIELAB, acidity, and pH of soy sauce samples were measured for the physico-chemical analysis. A generic descriptive analysis was conducted to analyze the sensory characteristics of the samples using six trained panelists. The descriptive panel developed 21 sensory attributes. The data were statistically analyzed using ANOVA, PCA and PLSR. Overall, the micro-brewed products showed significantly higher value of salinity and acidity but lower content of reducing sugar than the mass-production products. The micro-brewed soy sauces elicited stronger fermented flavor, sourness, and bitterness whereas the national brand products elicited stronger alcoholic odor, sweetness and umami taste. Sugar content, acidity, and amino nitrogen showed strong relationships with fish sauce flavor, umami taste, and rich flavor. Salinity was closely related to the overall flavor intensity.