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이효지,전희정,이윤경 한국식생활문화학회 1992 韓國食生活文化學會誌 Vol.7 No.4
The Guk was divided Malgunjangguk, Tojangguk, and Gooumguk as to cooking method. Gooumguk was boiled with several materials of beef, bone, organs and water for the long time, and a good source of protein, calcium, and phosphorus. In the thesis, according to the kinds of Gooumguk, the reference frequency to them, the adding foods in them, and the variety cooking method in the Gooumguk were analyzed by the cooking books published from 1670 to 1988 in Korea. 1. There were 41 kinds of Gooumguk and Kaejang, Joktang and Byultang were firstly published to Omshikdimibang in 1670. 2. Many kinds of Gooumguk were generally used on royal parties in Yi dynasty and were used by several substances. 3. The main substances of Gooumguk were meat, poultry, fish, and shellfish. The seasoning substances were green onion, garlic, ginger and black pepper etc, and were used for the removal of the meat's or fish's off-flavor. 4. Yangtang, Kalbitang, Joktang, Yeongebacksuk, and Chooatang etc expressed the taste of the one main substance and Japtang, Sulnongtang, Yukgejang, Yongbongtang etc were combinated the taste of the several materials. 5. Cooking methods of Yukgaejang and Koritang before 19 century were different in present.: Yukgaejang was not used Gochoojang or powdered red pepper and Koritang was used Gochoojang.
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이효지,전희정,이윤경 한국식생활문화학회 1992 韓國食生活文化學會誌 Vol.7 No.1
The Guk had lessened to use Gang, Whak, Tang. The Guk was classified into cooking method as a soup stock, the used main substances, and the temperature of the Guk. According to the soup stock were divided clear soup, Tojangguk, and Gooumguk. Another classification of Guk by main substances were Yuktang (meat soup), Otang (fish soup), bongtang (poultry soup), Shotang (vegetable soup), Japtang (vary substance soup) and Yonpotang (soybean-curd soup), and by the temperature of the Guk were divided Doounguk (warm soup) and Naengguk (cold soup). In the thesis, according to the kinds of Tojangguk, the reference frequency to them, the adding foods in them, and the variety cooking method in the Tojangguk were analyzed by the cook books published from 1700 to 1988 in Korea. 1. There were 29 kinds of Tojangguk. 2. The main substances of Tojangguk were meat, poultry, fish, shellfish, vegetable, mushrooms and seasonings. 3. The Tojangguk was boiled with the rice water and fermented soybean paste and fermented soybean-pepper powder paste. For the development of taste were added beef, shellfish, dried anchovy, dried small prawn, and soup stock of beef bones in winter. Seasoning substances were green onion, garlic, black pepper, sesame powder and oil.
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서울 시내 산업체 급식소의 plastic 용기 및 기구류 위생에 관한 연구
김은실,전희정,이윤경,백재은 한국조리과학회 1998 한국식품조리과학회지 Vol.14 No.1
서울 시내 산업체 단체 급식소 3곳에서 이용되는 플라스틱 용기, 행주, 도마, 식칼의 미생물 검사결과는 다음과 같았다. 플라스틱 용기의 표준 평판균수는 3곳 모두 1×10^(5)(CFU/100 ㎠)으로 높게 나타났고, 대장균군 수는 두 급식소는 양호하나 한 급식소에서 2×10¹(CFU/100 ㎠)으로 높게 나타났다. 전자현미경 관찰 결과 구균, 간균 형태의 박테리아가 많이 관찰되었다. 행주의 경우는 표준 평판균수는 1×10³-1×10^5(CFU/100 ㎠)으로 3곳 모두 높게 나타났고, 대장균군 수는 한곳을 제외한 두곳에서 4×10¹-6×10¹(CFU/100 ㎠)으로 높게 나타났다. 식칼의 표준 평판균수는 1×l0³-l×10^(5)(CFU/100㎠)으로 3곳 모두 높게 나타났고, 대장균군 수는 한곳을 제외한 두곳에서 2×10¹-3×10¹(CFU/100 ㎠)으로 높게 나타났다. 도마는 표준 평판균수가 1×10^(5)(CFU/100 ㎠)으로 3곳 모두 높게 나타났고 대장균군 수는 한곳을 제외한 두곳에서 4×10¹-9×10¹(CFU/100 ㎠)으로 높게 나타나 기구류의 보다 철저한 위생관리가 요구 되어졌다. The purpose of this study was to evaluate the microbiological quality of kitchen utensils in institutional foodservices in Seoul. Total plate count of plastic container, knife, wiping clothes and cutting board are 1×10³-1×10^(5)(CFU/100 ㎠). There were many coliforms in plastic container (2×10¹CFU/100 ㎠), knife (2-3×10¹ CFU/100 ㎠), wiping clothes (4-6×10¹ CFU/100 ㎠) and cutting board (4-9×10¹ CFU/100 ㎠). The results of microbiological test of kitchen utensils indicated that the sanitary conditions of plastic container, knife, wiping clothes and cutting board should be improved promptly. Electron microscopic observation showed that there were too many bacteria in plastic containers.
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