타락죽의 효소저항전분 함량과 in vitro 전분 및 단백질 분해율에 대한 가열조건의 영향

이귀주(Gui-Chu Lee),임승택(Seung-Taik Lim),윤현성(Hyun-Sung Yoon) 한국식품과학회 2004 한국식품과학회지 Vol.36 No.5

서울의 전통 일상음식 연구

이귀주(Lee Gui-chu) 비교민속학회 2001 비교민속학 Vol.20 No.-

The purpose of this study is to investigate the type, culinary methods and table settings of the traditional daily food of Seoul through interviews with the descendants of the royal Chosun Dynasty family. The participants of these interviews, who were born and raised in so-called bukchon (the north side of Seoul in the Chosun Period), experienced the traditional foods of Seoul and still use them in their daily life now. The results obtained were compared with ancient literature as well as recent studies on food in Seoul. The traditional daily food of Seoul are comprised of a main dish, consisting principally of cereals, and side dishes. The main substances in side dishes are vegetables and fish that are in season. Vegetables such as naeng’i, ssuk, hobak, gaji, shigumchi, kong’namul, a’ouk, baechu, mu, si’raegi, gun’dae etc. are used to make guk, namul, kimchi, kkakdugi, saeng’chae (lightly salted and seasoned raw vegetables), ssam (raw leaf vegetables), jang’azzi, sukjang’ azzi (stir-fried and seasoned vegetables), miljon’byung etc., while various fish such as jogi, domi, daegu, dong’tae, min’o, byung’o, jon’o, junchi, bok, ke are used to make guk, zzigae, jolim, jock’gal (salted and fermented sea fish), hoe (raw fish), jon and marun’banchan (dried fish). Among meat, besides lean flesh as well as various part of the intestines of cow such as yang, gop’ chang, gonja’soni, pork and chicken are used to make guk, gui and je’yuk. Although a few of them are not daily foods, various food is made with chicken, such as young’gyezzim (boiled whole young chicken with seasoning), young’gyebaeksuk, chokye’tang (broken pieces of boiled young chicken in cold and seasoned sesame milk) and dak’gui (seasoned and roasted sliced-chicken). In addition to these side dishes, muk and bok’kum are also popular. Culinary methods of major main dishes and side dishes were briefly mentioned in this paper. Table settings of daily food include ban’sang which serve in the morning and evening everyday, jang’guksang and ju’ansang. The ban’sang table setting is based on one person and follows the some format according to the number of side dishes (chup). There is 3 chup, 5 chup, 7 chup and 9 chup ban’sang; and among them, 7 chup ban’sang was common among the Yangban Class. Traditional daily food of Seoul includes some royal food such as ta’rakjuk (gruel with rice flour and milk), huk’imjajuk (gruel with rice and black sesame), suran (semi-boiled egg without shell), baesuk (pear cooled after boiling with whole pepper), tangpyung’chae (seasoned mung bean starch gel slices with vegetables), o’chae (slightly boiled and cooled sliced-fish covered with mung bean starch) and o’mandu (mandu made with sliced fish) etc .. The taste of traditional food of Seoul is neither sweet, salty nor hot. This was probably to preserve the original taste of food materials.

가열온도에 따른 당용액의 카라멜 생성물의 Polyphenol Oxidase에 대한 저해효과

이귀주(Gui-Chu Lee),안선정(Sun Choung Ahn) 한국식품영양과학회 2001 한국식품영양과학회지 Vol.30 No.6

Fructose, glucose, sucrose 용액에 촉매를 가하지 않고 150℃, 170℃, 200℃에서 각각 가열하고 반응에 따른 카라멜 수용액의 색소형성, pH의 변화, 환원성 및 PPO에 대한 저해효과를 측정하고 이들 사이의 상관관계를 조사한 결과는 다음과 같다. 초기 카라멜화 생성물 및 갈색색소의 형성은 가열온도가 높고 시간이 길어짐에 따라서 증가하였으며, 세 당들 간에는 fructose>sucrose>glucose 카라멜 수용액 순서로 증가하였으며(p<0.005) 반면에 pH는 감소하였다. 특히 200℃에 서 가열한 당용액들은 pH 3.32~3.50 범위를 나타내었다. 카라멜 수용액의 환원성 및 PPO에 대한 그들의 저해효과는 가열온도와 시간이 증가함에 따라서 각각 증가하였으며, 150℃와 170℃에서는 fructose>sucrose>glucose 카라멜 수용액 순서로 증가하였다(p<0.001). 그러나 200℃에서는 초기단계에 서는 fructose의 환원성이 가장 높았으나 후반부에서는 sucrose의 환원성이 크게 나타났는데 이는 형성된 CP의 차이에 기인된 것이라 생각된다. 카라멜 용액의 환원성은 reductones 화합물의 형성에 의한 것으로 생각되어진다. 또한 200℃에서 60분 가열한 sucrose 카라멜 수용액이 PPO활성을 34.6% 감소시켜 저해효과가 가장 높게 나타났다. 이로부터 카라멜 수용액의 PPO에 대한 저해효과는 카라멜 수용액의 환원성과 관련이 있는 것으로 생각되어진다. Solutions of fructose, glucose and sucrose were heated without catalyst at various temperature for different length of time. Changes in the formation of early caramelization porduct and browning intensity as well as pH of heated sugar solutions were determined. Reducing powers of caramelization products (CP) and their inhibitory effects on polyphenol oxidase (PPO) were also determined and their correlations were discussed. The early CP and browning intensity increased with temperature and time, in the order of heated fructose>sucrose>glucose solutions (p<0.005), while pH decreased. pHs of sugar solutions heated at 200℃ showed in the range of 3.32~3.50. Reducing power of CP as well as their inhibitory effect on PPO also increased with temperature and time, repectively. Among sugar solutions, reducing power showed the same trends as above at both 150℃ and 170℃ (p<0.001). However, those of heated fructose solutions were the highest in the early stage, while those of heated sucrose solutions were the highest in the final stage at 200℃. This is due to the difference in CP formed. Sucrose solution heated at 200℃ showed the highest inhibitory effect, reducing PPO activity by 34.6%. From these results, it is considered that the inhibitory effect of CP on PPO is partly related to their reducing power.

부추첨가 김치의 발효특성 변화

이귀주(Gui-Chu Lee),김유경(Yoo-Kyung Kim) 한국식품영양과학회 1999 한국식품영양과학회지 Vol.28 No.4

부추의 첨가량을 달리하여 김치를 제조하고 15℃에서 9일간 발효과정 중 pH와 산도, 미생물 수의 변화, 총환원당 함량 및 환원당 조성의 변화를 측정한 결과는 다음과 같다. pH는 부추첨가 김치가 대조구보다 높았으며 부추의 첨가량이 증가할수록 pH가 높았다. 산도는 부추첨가구가 대조구보다 낮게 나타났으며 부추첨가량에 따른 차이가 pH의 변화에 비하여 뚜렷하였다. 총균수는 점차적으로 증가하다 숙성 3일에 최고치를 나타낸 후 5일부터는 급격히 감소하였다. 대조구가 숙성 전기간 동안 가장 높은 총균수를 나타낸 반면 부추첨가구들은 상대적으로 낮은 총균수를 보였으며 이는 부추첨가량이 많을수록 총균수의 변화폭이 적었다. 젖산균수도 총균수와 동일한 변화 양상을 나타내었다. 숙성이 진행됨에 따라 모든 시료구에서 총환원당 함량이 초기에 다소 증가하다 감소하였으며, 초기에는 대조구의 총환원당 함량이 부추첨가구보다 높았으나 발효과정 중 부추첨가구의 총환원당 함량이 대조구보다 더 높게 나타났다. 김치숙성 중 환원당 조성 및 함량은 fructose>glucose>galactose 순으로 나타났다. 이상의 결과로부터 부추첨가는 김치숙성 중 젖산균 등 미생물의 증식을 억제하므로서 김치의 발효를 지연시키는 것으로 생각되어진다. The effect of addition in different amounts of leek(4, 8, 12% respectively) during fermentation of kimchi was investigated. Fermentation characteristics such as pH, acidity and total reducing sugars as well as microbiological properties were determined. During fermentation, pH was more slowly lowered in kimchi added with leek than in control and titrable acidity of these kimchi was lower than that of control. Viable cells of total bacteria and lactic acid bacteria in these kimchi were higher than that of control during fermentation. Content of total reducing sugars was higher than that of control. Three kinds of reducing sugars such as fructose, glucose and galactose were detected and the dominant one appeared to be fructose. These results suggested that addition of leek seems to retard fermentation of kimchi due to their antimicrobial actvity.

볶음조건에 따른 멥쌀가루의 이화학적 특성 및 타락죽의 품질특성

이귀주(Gui-Chu Lee),김소정(So-Jung Kim),고봉경(Bong-Kyung Koh) 한국식품과학회 2003 한국식품과학회지 Vol.35 No.5

서울,경기와 강원지역의 잡곡밥의 섭취실태 및 만족도에 대한 조사

김윤선 ( Yoon Sun Kim ),이귀주 ( Gui Chu Lee ) 한국식생활문화학회 2006 韓國食生活文化學會誌 Vol.21 No.6

밥의 종류에 따른 in vitro 분해율 및 관능적 특성

김윤선 ( Yoon Sun Kim ),이귀주 ( Gui Chu Lee ) 한국식생활문화학회 2007 韓國食生活文化學會誌 Vol.22 No.6

연구논문 : 주재료에 따른 조선시대 떡류의 문헌적 고찰

오순덕 ( Soon Duk Oh ),이귀주 ( Gui Chu Lee ) 한국식생활문화학회 2010 韓國食生活文化學會誌 Vol.25 No.1

This article examines the types of tteok (Korean rice cake) recorded in 21 old literatures of the Joseon dynasty (1392-1909) according to its main ingredients. Tteok varieties of the Joseon dynasty were categorized into jjin-tteok, chin-tteok, jijin-tteok, salmeun-tteok and guun-tteok and their changes in cooking method were discussed from the early to late eras of the Joseon dynasty. These can be summarized as follows. In the early, middle and late eras of the Joseon dynasty, there were 1, 15 and 84 kinds of tteok using non-glutinous rice as the main ingredient, and 6, 24 and 120 kinds using glutinous rice, respectively. Tteok using wheat flour was not found in the early Joseon dynasty, whereas 6 and 32 kinds were found in the middle and late eras, respectively. There were 1, 4 and 5 kinds of tteoks using buckwheat, and 5, 11 and 19 kinds using other ingredients such as yam, barley, elephant`s ear, oat, and arrowroot flour, in the early, middle and late eras, respectively. The frequency of the main ingredient increased in the order of glutinous rice>non-glutinous rice>wheat flour>other ingredient>buckwheat flour during the Joseon dynasty and the ratio of tteoks using non-glutinous and glutinous rice flours was 1:1.5. The number and types of tteok were noted to increase abruptly throughout the Joseon dynasty. This may be associated with the commercial industrial development that prevailed in the late Joseon dynasty. Further study will be conducted on their recipes and ingredients recorded in these old literatures to develop a standardized recipe for the globalization of tteok.

연구논문 : 부재료에 따른 조선시대 떡류의 종류 및 조리방법에 대한 문헌적 고찰

오순덕 ( Soon Duk Oh ),이귀주 ( Gui Chu Lee ) 한국식생활문화학회 2010 韓國食生活文化學會誌 Vol.25 No.5

This article examines the types and cooking methods for tteok (Korean rice cake) according to its sub-ingredients, as recorded in 18 old literatures of the Joseon dynasty (1392~1909). The sub-ingredients used in tteok during the Joseon dynasty were categorized into flowers, fruits, vegetables, Korean typical medicinal plants, and others. In the early, middle, and late eras of the Joseon dynasty, one, six, and 14 kinds of tteok were prepared using flowers as the sub-ingredient and two, seven, and 32 kinds of tteok were prepared using fruits, respectively. Three, seven, and 38 kinds of Tteok were prepared using vegetables as the sub-ingredient, while there were three, five and 15 kinds tteok prepared using Korean medicinal plants, respectively. One, five, and 13 kinds of tteok were prepared using other ingredients such as fish and seogi mushrooms in the early, middle, and late eras of the Joseon dynasty, respectively. The types of sub-ingredients and the resulting types of tteok increased throughout the Joseon dynasty, indicating that flowers and vegetables were preferred the most among tteok sub-ingredients. Tteoks using flower as the sub-ingredient, whajeon, were mostly jijin-tteok. The types of tteok and cooking methods using other sub-ingredients were discussed in terms of the type of sub-ingredients and their treatment to prepare tteok. The sub-ingredients were mixed with flour, which was the main ingredient for preparing tteok, or ground and shredded to prepare gomul for decorating and stuffing tteok, respectively. It seemed that the appearance and taste of tteok varied, thereby resulting in nutrient supplementation as the kinds of sub-ingredients increased throughout the Joseon dynasty. We expect that the recipes and ingredients as well as the cooking methods recorded in these old articles will contribute to those looking for a healthy life and, furthermore, to the globalization of tteok.

늙은 호박(Cucurbita moschata D.) 가루 첨가량에 따른 호박편의 품질특성 및 저장성

강세진,김유경 ( Yoo Kyung Kim ),이귀주 ( Gui Chu Lee ),Kyoung Wan Jung 한국식생활문화학회 2009 韓國食生活文化學會誌 Vol.24 No.2

The objective of this study was to investigate the effects of different amounts of pumpkin powder on the quality characteristics of hobakpyeon using physicochemical and sensory properties, as well as on its retrogradation rate during storage. As the amount of pumpkin powder increased, the following effects on the quality characteristics were observed: moisture and amylose contents decreased while protein content increased (p<0.05), and in vitro protein digestibility (IVPD) decreased (p<0.05). Levels of slowly digestible starch and resistant starch fractions increased, while the content of rapidly digestible starch decreased. The starch digestion index and rapidly available glucose content also decreased. Among the physical properties, the L-value decreased while the b-value increased (p<0.05). Texture profile analysis revealed that all textural properties except adhesiveness decreased, and presented significant differences in hardness and chewiness (p<0.05). Sensory properties such as color, flavor, and sweetness increased while others such as wetness and chewiness decreased (p<0.05). Effects on the physicochemical properties during refrigerated storage were also compared between the control and 9% hobakpyeon (9%HP). According to the results, moisture content gradually decreased in the 9%HP compared to the control. Amylose content significantly increased in 9%HP whereas no significant changes were observed in the control. In both types of hobakpyeon, IVSD decreased significantly, showing higher values in 9%HP, whereas mechanical hardness increased, showing lower values in 9%HP. The L-value decreased significantly in the 9%HP whereas no significant changes were observed in the control. In conclusion, the above results suggest that hobakpyeon with low IVSD may be obtained by the addition of 9% pumpkin powder, and also showed that pumpkin powder delayed the rate of retrogradation in 9%HP during storage.