한국의 김치와 일본의 지물(漬物), 그리고 한일양국의 젓갈류는 공통(共通)의 전통식품이다. 이들 식품을 식품학적 관점에서 비교, 검토하는 것은 한일양국간의 식문화의 공통성과 상위성 그리고 독자성을 파악하는데 중요하다고 보아 금번 이들 전통식품의 무기질을 분석, 비교 검토했다. 1. 한국의 김치 중의 식염농도는 1.8%이고 일본지물(日本漬物)는 1.8~5.3%(저농도 조미지물(漬物) : 2.8%, 일본산김치 : 1.8%, 간장지물(漬物) : 5.3%)이다. 2. 김치의 Na/K치는 1.7이고 지물(漬物)의 Na/K치는 2.6~27.3(저조미농도지물(漬物) : 4.6, 일본산김치 : 2.6, 간장지물(漬物) : 27.3)이다. 3. 김치는 지물(漬物)보다 식염이 적고 Na/K치가 낮으므로 고혈압의 원인이 되는 식품으로 볼 수 없는 것으로 사려된다. 4. 김치 중의 K, Ca, Mg는 지물(漬物)보다 현저하게 높다. 5. 김치 중에는 어개류를 통해 들어온 Ca량(量)이 높고 지물(漬物)에는 식물성식품에 의한 Ca이 들어 있다. 6. 한국의 젓갈은 일본에 비해 식염과 Na양이 많고 Na/K치도 높다. 이상의 결과에서 양국간에 유사성이 보이는 김치와 지물(漬物)에서 그 재료와 식습관상의 차이점이 나타났고 김치는 다양한 식품이 혼합되어 복합적인 맛을 내나 일본은 단순, 단백한 맛을 기호하는 각각(各各)의 특징이 보이고 있다.

This study was conducted to research on the observing state of Korean traditional holidays and the traditional foods related to those days through the questionnaires completed by 578 housewives who live in Kangreung, Daejeon, Jeonju, and Daegu area. For data processing, SAS program was employed, and all data was analyzed by frequency, percentage, and 2-square. The results are as follows; 1. In observing the traditional holidays, more than 90% of housewives who answered the inquiry keep up SEOLNAL, DAEBOREUM, and CHUSEOK, whithout regarding regions. There are larger number of people who keep up IPCHUN, JUNGWHAJEAL, and DANOH in Kangreung and SAMBOK in Daegu than that of other regions (p〈.001). Compared to general circumstances, CHOPAIL is more commonly celebrated by older class as well as lower educated class (p〈.001) Also, the consequence shows that Buddhists observe IPCHUN, SAMJITANL, CHOPAIL, DANOH, SAMBOK, and DONGJI more commonly compared with other classes (p〈.001), IPCHUN, SAMJITNAL, (p〈.01). DAEBOREUM, YUDU, SAMBOK, JUNGYANGJEOL, OHIL, and DONGJI (p〈.001) are celebrated more generally among extended. 2. On inheritance of the traditional holidays, most of the housewives answered that the SEOLNAL, DAEBOREUM, CHUSSEOK, and DONGJI are to be inherited. Compared to general circumstance CHOPAIL is suggested to be inherited by older people (p〈.001). The IPCHUN, CHOPAIL, SAMBOK (p〈.001), and DANCH (p〈.01) are suggested by Buddhists that YUDU and SAMBOK are by nuclear. 3. In preparaing festive foods, DEOKGUK on SEOLNAL, OHKOKBAP and MUKEUNNAMUL on DAEBOREUM, SONGPYEON and GATEUNNAMUL on CHUSEOK, and PATJUK on DONGJI are being made very generally. KANGJEONG on SEOLNAL, BUREUM on DAEBOREUM, KALGUKSU and SAMGYAETANG on SAMBOK, DARKJIM on CHUSEOK, SUJEONGGWA and DONGCHIMI on DONGJI appeared comparatively high rated of making. 4. In normal times, DEOKGUK, MANDU, INJEOLMI, SIKHYAE, SUJEEONGGWA, PYEONYUK, JEONYUEO, SIRUDDEOK, BOKSSAM, MUKEUNNAMUL, SONGPYUN, MINARINAMUL, YUKGAEJANGGUK, KALGUKSU, SAMGYAETANG, HOBAKJIJIM, TORANTANG, GATEUNNAMUL, NUREUMJEOK, DAKJIM, KALBIJIM, PATJJUK, and DONGCHIMI is usully made. 5. The source to learn about traditional foods is mostly by her mother and the rest orders are husband's mother, cooking books, mass media (including T.V), school education, and cooking instituse, etc.

This study was designed under the purpose to analyze the Korean Traditional Folk Remedies on food, to submit the basic statistical data, and to utilize them by examining how much they know about the Korean Traditional Folk Remedies and also by examining how frequently they used them. The sample was consisted of 312 housewives living in Daegu, Kyungsan city and Kyungsan-eup, the survey was made by use of questionaires from July 15 to August 1 1989. The results are as follows 1. Analysis of Folk Remedical Contents 1) The method of the Folk Remedies used in this area was mainly food, which can be easily found around their house and easy to use, it was possible to apply scientific principles in some cases. 2) The major popular method was shown to feed boiled barley or brown rice which are known as the Folk Remedy for Diabetes. 3) The ANOVA of variable shows the significant influence on each object which age, religion, the level of education, job, monthly income, and the area except family formation. 2. The Frequency of Folk Remedies and additional analysis 1) The most frequently used Folk Remedy was Arterio-sclerosis(1.44), which is followed by the loss of Eyesight(1.40), Hang over(1.28), Couth(1.27), Cold(1.26) etc. 2) In the analysis of Pearson Correlation between frequencies of Folk Remedies used, and demographic variables such as age(p<.05), the monthly income(p<.01), in that area, total number of response items showed a positive correlation. 3. The source to learn about Folk Remedy. 1) It is acknoledged that they are mostly instructed by their forefathers, friends, neighbors, professional textbooks, mass communications, herb doctors, other medical sources or education at school etc. 2) The ANOVA of Variables shows the big differences between each group by age. Based on the above findings, the following suggestions are made ; Most of Korean Traditional Folk Remedies are recognized scientific and reasonable which are based on the scientific research and herb medicine therefore it should be made good use of for our life in good health additionally. I hereby insist that the importance of our Folk Remedies should be reviewed and focused for maintenance our health.

Korean traditional fermented foods have been diversely developed to enhance taste and flavor while preserving them on a long term basis. For those furthur utilization and development, more efforts to commercialize these products focusing to the consumer's needs should be proceded. In that sence, the fermented foods might be classified into the bioproduct (biofood) and the sterilized. The former defines the non-sterilized such as Kimchi, Jeotkal (fermented fishes), and Jang (fermented soybean products) so as to include various kinds of microorganisms, enzymes and the unknown bioproducts, while the latter defines the sterilized such as soysauce and vinegars proper to the commercialization. In this paper, present R & D status has been reviewed laying stress on Kimchi, Jeotkal and Jang and the mixed fermentation system by the microflora was suggested as a Korean style model for the future R & D direction in these fields.

식품 압출 성형공법을 이용한 전통 식품의 가공 및 개선에 관한 국내 연구 동향을 조사 평가한 것이다. 여기에서는 특히 Extruder를 이용한 미강안정화공법, 즉석 떡 제조법, 곡류를 기질로한 젖산 발효 음료 및 탁주 제조법에 관한 연구 결과를 다루었다.

The purpose of this study was to investigate preferences of foreign athletes staying in the Athletic Village for '86 Asian Olympic Games for Korean traditional foods as served in the restaurant. A survey was conducted to 762 foreign athletes that selected Korean traditional foods in Athletic Village restaurants, from September 16 to 24, 1986. Most people preferred Korean traditional foods for its taste. Yachae Bokkum (Sauted Vegetable), Jonbok Juk (Rice Porridge of Abalone), Kimchi, Usol Chim (Tongue Stew), Dak Juk (Rice Porridge of Chicken) were preferred by most foreign athletes. Chongpo Muk (Mung Bean Starch Jelly), Toran Guk (Taro Soup) were not preferred. They proposed improvement of salty, hot and strong spicy taste in Korean traditional foods.

문헌을 통하여 우리나라 전통 쌀가공 식품의 분류 및 역사적 배경에 관해서 고찰하였으며, 1970년부터 1992년 9월까지 각종 학술지에 개제된 연구논문을 중심으로 하여 쌀가공 식품 중 병 과류에 대한 최근의 연구동향에 관해서 고찰하였다. 문헌에 기술된 쌀가공 식품은 죽류ㆍ밥류ㆍ떡류ㆍ주류ㆍ과자류ㆍ음청류ㆍ조미료류 등으로 구분할 수 있었다. 죽류 및 밥류는 첨가재료와 품질 특성에 따라 7-8종류이었다. 떡류는 제조방법의 특성에 따라 증기로 찐것(증병유), 찐것에 물리적 힘을 가하여 쳐서 만든 것(도병유), 모양을 만든 후 찌거나 삶은 것(단자병류), 기름에 지진 것 (유전병유), 발효 후 찐 것(이병류) 등으로 구분할 수 있으며 모두 81종류이었다. 주류는 출원 문헌에 의한 시대적인 구분으로써 정리하였으며 약90여종에 달하였다. 과자류는 5종류, 음청류는 9종류이었고, 조미료류에 관해서는 구체적인 명칭이 언급된 문헌이 없었다. 쌀로 제조되는 전통 병과류 중에서 우리 전통 떡에 관한 최근 연구 논문은 27편에 불과하였으며, 가장 빈번하게 연구되어진 것은 백설기와 증편이었다. 보고 되어진 논문의 대부분이 제조방법에 대한 단편적인 연구들이었다. 전통 떡류의 다양화 및 고급화를 위해서는, 제조과정 중의 이화학적 성질 변화 및 품질특성과 저장수명에 대한 다각적인 연구가 필요하다고 생각되어진다. 한편 쌀로 만든 한과 중에서 연구가 수행되어진 품목으로는 유과(강정)뿐이며 연구 논문은 14편이었다.