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한명규(Myung-Kyu Han),장현기(Hyun-Ki Chang),홍영표(Young-Pyo Hong),이성동(Sung-Dong Lee) 한국식품영양과학회 1988 한국식품영양과학회지 Vol.17 No.2
수도권과 농어촌 주부들 677명을 대상으로 하여 선호식물을 조사한 결과와 이 결과에 따른 수도권과 농어촌간의 상관관계는 다음과 같다. 수도관과 농어촌 주부들 간에 가장 선호하는 주식은 밥류중 쌀밥이었고, 국수류중 냉면이었으며, 부식은 쇠고기국, 된장찌개, 갈비구이, 쇠고기, 깻잎장아찌, 새우튀김, 배추김치 등이었으며, 음료는 수정과 차류는 코피, 과자류는 약과, 건강식품류중에서는 인삼이었다. 수도권과 농어촌 주부들 간에 장아찌류는 완전상관 관계에 있는 반면, 빵류, 과실류, 나물류 그리고 탕류 등은 역상관계에 있었다. 그외 차류, 건상식품류 등은 볶음류, 과자류 및 음료류는 대체로 선호식품에 대하여 상관관계가 있었다. This survey was performed to investigate the favorite foods of housewives lived in the metropolitan area and farm and fishing village, and to find the correlation of the results between those two areas. The most favorite staple foods of housewives in both areas were boiled rice, and iced noodle in noodles. The most favorite sidedishes were beef soup, pot stew with soybean paste, roasted ribs, beef, pickled wild seasame leaf, fried shrimp and pickled korean cabbage. The most favorite one in beverages was fruit punch, and in teas was coffee. Jangachies(pickled vegetables with spices) were in complete correlation, on the other hands buns, fruits, seasoned greens and broths were in the convese correlation between the metropolitan area and farm and fishing village.<br/> Teas, diet foods, meats, pan boilings, confections, noodles, somothered dishes, fried foods, boiled rices, Kimchies, rice cakes, hard-boiled foods in soy and beverages were in the general correlation between those two areas.
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침지액을 달리한 발아현미의GABA와 비타민 함량의 비교
문승희 ( Seung Hee Moon ),이근보 ( Keun Bo Lee ),한명규 ( Myung Kyu Han ) 한국식품영양학회 2010 韓國食品營養學會誌 Vol.23 No.4
It was conducted to assess GABA(γ-aminobutyric acid) producing capacity and vitamin contents of germinated brown rice soaked in different soaking solutions. For germination, samples were soaked in 5% glutamic acid solution and 5% lactic acid solution as test group to investigate GABA producing capacity, and samples soaked in the solution without glutamic acid and lactic acid were set as control groups(rice and non-germinated brown rice). The GABA contents of the samples were 44.80 ㎍/g for rice, 59.90 ㎍/g for non-germinated brown rice, 146.70 ㎍/g for germinated brown rice, 203.20 ㎍/g for germinated brown rice soaked in glutamic acid solution and 222.5 ㎍/g for germinated brown rice soaked in lactic acid solution, resulting in a significant difference(p<0.05). GABA producing capacity was enhanced by the addition of glutamic acid and lactic acid in the soaking solution for brown rice germination. The GABA contents of the germinated brown rice soaked in lactic acid solution greatly increased, along with increases in niacin and vitamin E contents without losing vitamin B1. In conclusion, the addition of lactic acid in soaking solution is most suitable for germination of brown rice.
ScienceON
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