http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Discussion on the origin of kimchi, representative of Korean unique fermented vegetables
장대자,정경란,양혜정,김강성,권대영 한국식품연구원 2015 Journal of Ethnic Foods Vol.2 No.3
Background: Kimchi is a unique and traditional fermented ethnic food of Korea, which consists of vegetables such as Chinese cabbage fermented with lactic acid bacteria. However, some argue that kimchi has only existed for 100 years, which is a false assertion. Methods: We will discuss some papers that make statements on kimchi, and provide accurate historical facts on kimchi by analyzing ancient documents of Korea and by scientifically examining the introduction of red pepper into Korea. Results: Belonging to the UraleAltaic group of languages, Korean is completely different from Chinese; however, Korea did not have its own characters until 1433 when King Sejong invented Hangeuldthe Korean characters. Koreans used Chinese characters in writing while using the Korean language when speaking. Therefore, although we wrote jo (菹) when indicating Korea's unique and traditional fermented food, kimchi, it is completely different food from paochai (泡菜). Thus, it is quite incorrect to attempt to find the origin of Korean kimchi in Chinese paochai. In addition, discursion that kimchi was originally white but changed into red following the Japanese invasion of Korea in 1592, and the assertion that there was no cabbage kimchi 100 years ago, but only kimchi made of white radish, are incorrect, and without any scientific evidence. Conclusion: For thousands of years, Korea has had its own traditional fermented food, especially fermented food with red pepper, and kimchi is our unique and traditional ethnic food. Due to the false assertion that red pepper was introduced into Korea from Japan during the invasion of Korea, some argue that kimchi is only 100 years old. Such assertions are quite incorrect. Even in the Samkuksaki (三國史記), the Chronicles of the Three Kingdoms of Korea, we can see that people already ate cabbage kimchi in the three states around 1,500 years ago. By directly interpreting the facts shown in the records, it is clear that kimchi is our fermented food invented thousands of years ago. Therefore, we hope the present study will provide an opportunity to correct the historical defaults and develop Korea's kimchi.
Does siwonhan-mat represent delicious in Korean foods?
장대자,이애자,강순아,이승민,권대영 한국식품연구원 2016 Journal of Ethnic Foods Vol.3 No.2
Background: Koreans believe that there is another sense experienced throughout the body when eating, in addition to smell and taste. This taste, siwonhan-mat, describes a sensation within the body, including the tongue, stomach, and intestines, when consuming food. Siwonhan-mat is often considered to be synonymous with deliciousness among Koreans. In this paper, determining factors of siwonhan-mat are explored in terms of kan (levels of salinity) and taste. Two representative dishes of siwonhan-mat, kongnamul-kuk (bean sprout soup) and hwangtaebuko-kuk (pollock soup), are used in this study. Sensory evaluation tests were performed in order to understand the relationship between siwonhan-mat and levels of salinity and taste. Methods: Different versions of kongnamul-kuk and hwangtaebuko-kuk were created with either of two types of seasoning (salt or soy sauce) and varying levels of salinity (1%, 2%, 3%, and 4%). The temperature of the kuk was set to 80C, and varieties of kuk were randomly assigned to participants. The first group of participants rated siwonhan-mat in the kuk. The participants were 30 individuals in their 40s and 50s, as it is presumed that this age group would be more familiar with siwonhan-mat. 9 pt hedonic scale was used in the experiment. Another group of 30 participants was composed of people in their 20s and 30s, who were assumed to be less familiar with siwonhan-mat as compared to the first group. This group also rated deliciousness of the kuk using a similar procedure. Results: This research was conducted to allow better understanding of siwonhan-mat, a sensation of taste experienced by Koreans, in relation to levels of salinity and taste. The results suggest that types of seasoning and levels of salinity are determining factors of siwonhan-mat. For kongnamul-kuk, 2% salinity earned the highest score in both the salt and soy sauce seasoning conditions. As for buko-kuk, 3% salinity with soy sauce was preferred. Ratings of deliciousness were correlated with ratings of siwonhan-mat, suggesting that siwonhan-mat may be a core element of pleasant taste in kuk and tang. Conclusion: Balancing kan is a determining factor of siwonhan-mat in Korean cuisine. Particularly, a strong association between siwonhan-mat and deliciousness was found in kuk and tang, suggesting the importance of siwonhan-mat in experiencing the best flavor in Korean food.
장대자,이경개,Jang, Dae-Ja,Lee, Gyeong-Gae 한국식품연구원 2001 食品技術 Vol.14 No.4
본문은 국·내외 생물산업분야 정보를 제공하고 있는 대학, 연구소, 단체, 기업의 web sit e를 검색하 여 주요 제공정보를 소개한 것입니다. 기술정보팀에서는 향후에도 유용 sit e를 검색하여 테마별로 소개할 예정이니 많은 활용바랍니다. U