항바이러스 활성을 갖는 Trifluoroacetyl Chitosan 유도체의 제조

김천호(Chun Ho Kim),신차균(Cha Gyun Shin),신계숙(Kye Sook Shin),손태일(Tae il Son) 한국공업화학회 1999 공업화학 Vol.10 No.4

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한국 원예식품의 항산화 비타민 함량 분석

申桂淑 배화여자대학 2000 培花論叢 Vol.19 No.-

This study examines the effect of the Korea horticultural foods which are, by traditional wisdom, supposed to contain anti-aging substance. All twenty three kinds of plants are shosen as a sample for the experiment in which the content of three main anti-aging nutrients, -carotene, Vitamin C, and Vitamin E are respectively measured by Nilis, Colorimetric, and AOAC method. The result shows: among the samples, top six plant that contain the most -carotene content are high quality tea(Camellia sinensis), thistle(Cirsium japonicum Var.), Angelica keiskei, mulberry leaves(Morus alba 1.), field horsetail(Equisetum arvensa), and carrot(Daucus carota), in order; top four for a Vitamin C contents are low quality tea, mulberry leaves, pine leaves(Pinus densiflora), and high quality tea, in order; top four a Vitamin E contents are persimmon leaves(Diospyros mongolicum) tea, high quality tea, low quality tea, and pine leaves, in order. Drying or boiling process increases the content of -carotene and Vitamin E in high quality tea, dropwort(Oenanthe javanica), field horsetail, and wild aster(Ligularia stenocephala Marsumem et Koldzumi), whild, in case of mulberry leaves, drying process lowers them. Vitamin C content strikingly decreases in heating and drying process.

중국 운남성 백족의 음식문화

신계숙 한국식생활문화학회 2000 韓國食生活文化學會誌 Vol.15 No.3

The Purpose of this study was to understand the China Yunnan Baizu food. This study was performed a visit market based on in- depth interview with food experts those who lived in Baizu province. The results were summarized as follows. The main food of Baizu were Bab, Dduk(BaBa), Nuddle(Mi xian) made from rice. They ate all kind of food from vegetables, fish, and pork, but the remarkable thing was that there were practical limit to select the ingredient. They would use some fermented products such as Pao-chai, Yan-chai, Zha. Pao-chai was fermented vegetables like Kimchi, Yan-chai was similar with Changachi in Korea, and Zha was prepared from meat and fish. Menus for Banquets were included 8 kinds of cold appetizer, 8 kinds of hot dishes, and 2 kinds of sweet desserts. The ingredients were local products and they considered hot, sour, cold taste importantly. The method of cooking was simple and Rusan, Sengpi was the most traditional Baizu food. Ru san is one of dishes prepared from the milk, and milk pedimented product. Sengpi was uncooked pork.

육수제품 개발을 위한 육수 재료 이용의 현황 조사

申桂淑 배화여자대학 2000 培花論叢 Vol.19 No.-

This study was examined the current situation of utilization of meat broth materials for the development of various broth products. The 500 housewives living in Seoul were asked. The results obtained as follows; Beef(93%) was used most frequently for making broth. In order to reduce rancid smell of broth, garlic(72%), ginger(68%), green onion(60%), onion(58%), black pepper(44%), radish(25%) were used. Most housewives used beef three or four times a month and hardly used chicken or pork for making broth. Commercial broth materials were used two or three times a month. For making broth the bricket of beef, a whole or half chicken and bones of pig were consumed most frequently. Before making broth, from flesh only blood was removed. Also housewives slightly boiled bone blood-removed in water. The older age is, the longer marriage duration is, the higher monthly income and education level is, the more beef was consumed. The higher the education level is, the more vegetables like garlic, ginger, green onion, onion, radish were used. It is suggested that in order to develop various broth products made of natural materials, the characteristics of preferred broth materials should be defined and it is necesarry to accomplish the preference test of preferred broth products.

<東京夢華錄>을 통해 본 宋代의 飮食風俗

申桂淑 培花女子大學 2008 培花論叢 Vol.26-27 No.-

In food customs of song age of China presented in Donggyungmonghwarok, the staple food was rice, wheat, millet and beans. The amount of rice produced in Donggyung area was insufficient, therefore, it was imported from all over Dongnam area to supplement. Rice was eaten not only as various type of boiled rice mainly, but also as Go, Dan and Jong. Noodles used as the staple food was greatly developed with establishment of specialized noodles store. The kind of Foods made of Noodles were so many to develop various type of Byung. Beside rice and noodles, the people cook boiled rice with Suk (bean) and Sok (millet) or hot cereal. In Song age of China, the stample food was remarkably different by a region. Generally, noodles were the main food in the north and rice was the principle food in the south. Subsidiary foods were various meats, vegetables and fruits. Meats were mutton, pork, dog meat and horse beef. The certain upper classes daily ate mutton and port so they enjoyed a wild animal for new. Vegetables were produced mainly in spring and fall, however, only some classes ate fresh vegetables for it was too expensive. And, common people made Umchae preserved vegetables with salt for the wintertime. Fruits were diverse including achene (fresh fruit), nuts, dried fruits and Mealjeon. The food in Song age was not only various in materials, but also diverse in cooking methods. However, it presents that there was a limitation of food by social standing. A seasoning was widely used as a special warehouse for salt and vinegar and both animal and vegetable oil were used for cook. They generally drunk alcohol, tea, Tang and Geng. There was a new change in food industry. With specialized market, they sold things necessary for daily life. The market could open until midnight so night market was made. In addition, a large food store was appeared and a teahouse became the place to drink in anywhere. In Song age of China, it showed wider range of food material selection in both the stample food and subsidiary food and various food processing and cooking methods. Currently, China has s special feature of food differed by the region, so its basis may be originated from the south- and the north-style food in Song age. In food industry, it was the time of prosperity unseen in previous time for they worked all day.

중국의 면조문화 연구

신계숙 한국식생활문화학회 2000 韓國食生活文化學會誌 Vol.15 No.4

The purpose of this study is to understand the Chinese noodles(mian tiao). Wheat seems to have been cultivated 3-4,000 years before according to the archaeological evidences from the neolithic sites. The five grains(rice, millet, beans, barley, barnyard millet) already appeared in the period prior to Chin dynasty and were used as whole grain, but it was not until Chun Chu Zhan Guo period that the introduction of the flouring method stimulated the cultivation of wheat. In Chin-Han period, when water power and animal force were put into usage to facilitate the mass production of wheat flour, 'Bing', a designation for all the food made of wheat first appeared in the literature, and it was this 'Bing' that had later developed into noodles. In Wei Chin Nan Bei Chao period, roasted 'Bing', namely 'Kao-Bing' made its first appearance, and in Tang period, various noodles were created with the increase of restaurants specialized in noodles. In Song dynasty, 'La-Mian', the noodles stretched and beat from noodle dough, was first introduced, and in Yuan period, invention of drying method made the appearance of dried noodles, 'Gua-Mian', possible, which was good for easy and long preservation. Qing dynasty developed the noodles with a variety of assorted ingredients. The Chinese noodles are classified by various standards such as main ingredients, cooking methods, kinds of sauce, secondary ingredients, shape, eating method, flavor, and look.

『齊民要術』을 통해본 魏晉南北朝時代의 飮食風俗

申桂淑 배화여자대학 2004 培花論叢 Vol.23 No.-

The purpose of this study was to understand of food customs of weichinnanbeicao period in 『CHIMINYAOSHU』. Many new foods had been introduced to china in the weichinnanbeicao period. They found or developed varieties of vegetable that were resist to cold. they protected the more delicate ones with straw mats that could be turned back when the sunshone. They had manure-based hot-beds two warm the soil. And as a result the people had fresh vegetables all the year round. The vegetable was introduced as were the 菹. Wheat, for most of the early period, had been a food of the common people, used mainly in its whole-grain form and coming a very poor third to rice and millet in popular favour. But when prograssive grain mills were introduced in the weichinnanbeicao period, a whole new vista opened up. Within a few decades boiled noodles, baked cakes, steemed cakes had been invented. The modern version is made by pureeing cooked beans with modicum of wheat flour and straining off the liquid. The drained puree is shaped into loaves and put away for the winter months to ferment in a cool dark place. Afterwards, the fungus in scraped off and the loaves are soaked, in brine for a few weeks. the briny liquid, carefully strained, is soy sauce Another product as familiar ad soy sauce in the weichinnanbeicao period, and probably first made about 200 BC, was shi(시), salted and fermented black bean sauce. It was said to be the only relish that the rural population could afford, but the fact that it was widely available in the towns testifies to its general popularity. The soy bean has become a complete food in itself, providing soy sauce (醬) cooking oil etc. During the weichinnanbeicaoperiod China exchanged more than just cooking method from byond its nothern provence. The grape vine was introduced. More refined foods were also adopted from foreign parts, little cakes fried in oil becoming especially popular. In the 『CHIMINYAOSHU』,a book of agricure, recipes were given for 30kinds of cooking methods. All kinds of these methods are not different from present.

육수제품 개발을 위한 육수 재료 이용의 현황 조사

이종미,최성은,신계숙 한국식생활문화학회 1999 韓國食生活文化學會誌 Vol.14 No.1

This study was examined the current situation of utilization of meat broth materials for the development of various broth products. The 500 housewives living in Seoul were asked. The results obtained as follows; Beef(93%) was used most frequently for making broth. In order to reduce rancid smell of broth, garlic(72%), ginger(68%), green onion(60%), onion(58%), black pepper(44%), radish(25%) were used. Most housewives used beef three or four times a month and hardly used chicken or pork for making broth. Commercial broth materials were used two or three times a month. For making broth the bricket of beef, a whole or half chicken and bones of pig were consumed most frequently. Before making broth, from flesh only blood was removed. Also housewives slightly boiled bone blood-removed in water. The older age is, the longer marriage duration is, the higher monthly income and education level is, the more beef was consumed. The higher the education level is, the more vegetables like garlic, ginger, green onion, onion, radish were used. It is suggested that in order to develop various broth products made of natural materials, the characteristics of preferred broth materials should be defined and it is necesarry to accomplish the preference test of preferred broth products.

한국 원예식품의 항산화 비타민 함량 분석

이종미,이혜진,신계숙 한국식생활문화학회 1999 韓國食生活文化學會誌 Vol.14 No.2

This study examines the effects of the Korean horticultural foods which are, by traditional wisdom, supposed to contain anti-aging substance. All twenty three kinds of plants are chosen as a sample for the experiment in which the content of three main anti-aging nutrients, -carotene, Vitamin C, and Vitamin E are respectively measured by Nilis, Colorimetric, and AOAC method. The result shows: among the samples, top six plants that contain the most -carotene content are high quality tea(Camellia sinensis), thistle(Cirsium japonicum Var.), Angelica keiskei, mulberry leaves(Morus alba l.), field horsetail(Equisetum arvensa), and carrot(Daucus carota), in order; top four for a Vitamin C contents are low quality tea, mulberry leaves, pine leaves(Pinus densiflora), and high quality tea, in order; top four for a Vitamin E contents are persimmon leaves(Diospyros mongolicum) tea, high quality tea, low quality tea, and pine leaves, in order. Drying or boiling process increases the content of -carotene and Vitamin E in high quality tea, dropwort(Oenanthe javanica), field horsetail, and wild aster(Ligularia stenocephala Marsumum et Koldzumi), while, in case of mulberry leaves, drying process lowers them. Vitamin C content strikingly decreases in heating and drying process.