본 연구는 아미노산 스포츠 음료를 개발하기 위하여 음료 베이스로 영지버섯, 차가버섯, 상황버섯복합버섯 균사 체 추출물을 사용하여 제조하였다. 차가버섯, 상황버섯. 영지버섯은 베타글루칸 다량 함유하여 면역증강작용과 같 은 인체에 유용한 성분을 다량 함유하고 있다고 다수의 연구에서 보고하고 있다. 선행연구에 의하면 3종의 버섯 균사체 추출물의 항산화 활성을 비교한 결과, 매우 높은 활성을 보여 스포츠 음료나 건강 음료의 재료로 적합할 것으로 판단되어 본 연구에 사용하였다. 3종의 버섯 균사체를 배양한 후 80℃, 60min 가열 추출하여 아미노산 음료 베이스로 사용하였고, 아르기닌을 포함한 필수 아미노산과 레몬, 자몽, 다크체리 농축액을 혼합하여 각각 3, 5, 7% 로 첨가하여 스포츠 음료를 제조하고 그 특성을 비교하였다. 개발 스포츠 음료의 고형분 함량은 농도에 비례해서 약 3.0~7.2brix로 측정되었고, pH도 3.94~4.37범위였다. 이들 스포츠 음료의 항산화 활성을 비교한 결과는 다음과 같다. 총 페놀 함량은 레몬·자몽(LG)첨가 음료가 약 726.74~798.87mg/L로 높게 측정되었고, 체리(C)첨가 음료는 585.03~794.73mg/L이었다. DPPH 라디칼 소거능을 비교한 결과, LG7이 71.57%로 체리 첨가 음료보다 가장 높게 측 정되었다. 반면, 총 플라보노이드 함량을 비교한 결과, C7이 53.35mg/L로 높았으나, 다른 시료들도 유의적으로 높아, 총 플라보노이드 함량은 과일농축액의 종류와 농도에 크게 영향을 받지 않은 것으로 관찰되었다. 따라서 본 연 구에서 개발된 스포츠 음료는 생리활성이 높게 규명된 재료를 사용하였고, 필수 아미노산을 첨가하여 제조한 제품으로 스포츠 활동을 한 후 단백질 보충용 음료로써의 기능을 할 수 있을 것으로 예상된다.

This study investigated the Sachanbalgi, which record the royal feasts given by the royal family of the Joseon Dynasty of Korea. These records are contained within the Gungjung Balgi, which recorded the types and quantity of items used in royal court ceremonies. The Eumsikbalgi is the general name for the records of food found within this document. Using these Eumsikbalgi, and in particular the Sachanbalgi, this study investigated the food eaten and bestowed by the Joseon royal family. The Sachanbalgi describes four categories or occasions of feasts: royal birthdays, childbirth, royal weddings, and funerals. These records allow us to reconstruct who the attendees were and what the table settings and food were for instances not directly indicated in oral records, books, or other documents. The food at these Sachan (feasts) was diverse, being related to the specific event, and its contents varied based on the position of the person who was receiving the food. Usually, Bab (rice) was not found at a Sachanbalgi, and only on two occasions were meals with Bab observed. Specifically, it was served with Gwaktang (seaweed soup) at a childbirth feast. There were seven kinds of soups and stews that appeared in the Sachanbalgi: Gwaktang, Yeonpo (octopus soup), Japtang (mixed food stew), Chogyetang (chilled chicken soup), Sinseonro (royal hot pot), and Yukjang (beef and soybean paste). Nureumjeok (grilled brochette) and Saengchijeok (pheasant), and Ganjeonyueo (pan-fried cow liver fillet) and Saengseonjeonyueo (pan-fried fish fillet) were eaten. Yangjeonyueo, Haejeon, Tigakjeon (pan-fried kelp) and other dishes, known and unknown, were also recorded. Boiled meat slices appeared at high frequency (40 times) in the records; likewise, 22 kinds of rice cake and traditional sweets were frequently served at feasts. Five kinds of non-alcoholic beverages were provided. Seasonal fruits and nuts, such as fresh pear or fresh chestnut, are thought to have been served following the event. In addition, a variety of dishes including salted dry fish, boiled dish, kimchi, fruit preserved in honey, seasoned vegetables, mustard seeds, fish, porridge, fillet, steamed dishes, stir-fried dishes, vegetable wraps, fruit preserved in sugar, and jellied foods were given to guests, and noodles appear 16 times in the records. Courtiers were given Banhap, Tanghap, Myeonhap, wooden bowls, or lunchboxes. The types of food provided at royal events tracked the season. In addition, considering that for feasts food of the royal household was set out for receptions of guests, cooking instructions for the food in the lunchbox-type feasts followed the cooking instructions used in the royal kitchen at the given time. Previous studies on royal cuisine have dealt mostly with the Jineosang presented to the king, but in the Sachanbalgi, the food given by the royal family to its relatives, retainers, and attendants is recorded. The study of this document is important because it extends the knowledge regarding the food of the royal families of the Joseon Dynasty. The analysis of Sachanbalgi and the results of empirical research conducted to reconstruct the precise nature of that food will improve modern knowledge of royal cuisine.

This study investigated the antioxidative properties of Yangha Buds (Zingiber Mioga R) and quality characteristics of Korean steamed-rice cake, Sulgidduk, prepared with Yangha Buds juice. Antioxidative activities were measured based on DPPH radical and ABTS radical scavenging activities, total phenol content, and total flavonoid content in Yangha Buds (water extract and juice). Sulgidduk was prepared by adding Yangha buds at concentrations of 0, 1, 2, 3, and 4% of juice. To analyze quality characteristics, proximate composition, color, texture profiles, and sensory evaluations were measured. As content of Yangha buds juice increased, L-value significantly decreased while a-value and b-value increased (p<0.05). For texture profiles, control group scored higher score for hardness as compared to groups added with Yangha buds juice. Springiness, chewiness, and adhesiveness were not significantly different among the groups. In the sensory evaluation, samples containing 3% Yangha buds juice showed better results for attitude. Based on these results, we suggest that Yangha buds are a good ingredient for increasing consumer acceptability and functionality of Sulgidduk.

The purpose of this study was to develop an efficient method for Korean food to make inroads into Paraguay. In-depth interviews with 15 Korean restaurant owners in Asuncion, Paraguay and foodies (food experts) who had experiences with Korean food were conducted. The results are as follows: Paraguay wants to establish economic ties with Korea currently, and economic development is ongoing in Paraguay. The food service industry for the middle class in Paraguay is now in the development stage. There are not many Korean restaurants (currently 15) in Asuncion. First and second generation Korean immigrants are operating these restaurants. It is necessary to provide support for a comprehensive food culture system by developing a menu composition system to meet local tastes, a strategy for improving distribution of Korean food materials, and a plan for sanitary management and operations.

2010년부터 2012년까지 충북지역 시장, 대형마트 등에서 유통되고 있는 학교급식에 공급되고 있는 근대, 들깻잎, 부 추, 시금치, 쑥갓, 아욱, 얼갈이배추를 대상으로 GC/ECD와 GC/MSD를 사용하여 205종의 농약에 대하여 잔류 검사를 하 였다. 그 결과, 농약성분은 시금치 23.4%, 얼갈이배추 20.6%, 근대 14.9%, 아욱 14.0%, 들깻잎 13.1%, 부추 8.4%, 쑥갓 5.6% 순으로 검출되었으며, 이중 잔류허용기준을 초과한 것은 시 금치, 근대, 부추, 들깻잎, 아욱 순으로 양이 많았다. 쑥갓과 얼갈이배추는 대부분의 농약이 잔류허용기준 이하였다. 잔류 허용기준을 초과한 농약은 chlorpyrifos, cypermethrin, diflubenzuron endosulfan, flufenoxuron, etoxazole lufenuron, carbendazim, trifloxystrobin, pencycuron, procymidone 11종으로 초과 농산 물은 부추, 시금치, 들깻잎, 근대, 아욱이었다. 검출된 농약과 그 검출량을 토대로 1일 섭취허용량을 산출하여 식품을 통해 매일 섭취되는 농약이 인간에게 미치는 위해도를 평가한 결 과, ADI 대비 최저 0.00084%에서 최고 50.8200로 낮은 %ADI 값을 보였고, 7품목에 대한 농산물 섭취에 위한 위해성은 낮 은 것으로 판단되었다. 이상의 결과로 볼 때 현재 우리나라 학교급식 식재료 채소의 잔류농약의 위해성은 문제가 없는 것으로 판단된다. 현재 잔류농약에 대한 규제는 강화되고 있 으므로 안전성에 대한 소비자의 불안감은 줄어들 것으로 보 이지만 학교급식에서 다빈도로 사용되고 있으므로 계속 모 니터링이 필요할 것으로 보인다.

On the basis of the cookbooks and Data Base of the Korean Classics(http://db.itkc.or.kr/itkcdb/mainIndexIframe.jsp), this paper analyzed the fermented soybean listed in the general documents of the Chosun Dynasty(1392～1897) and the Goryeo Dynasty(918～1392). In the Goryeo Dynasty, there are 15 kinds of Jang(soybean paste or solution), among which are Jang (soybean paste fermented by mold)(6 documents), Yeomgjang, Yeomshi(2), and Gaejang(1). However, the cookbook at that time is defunct. The Goryeo Court relieved the famine-stricken people by proving them with Jang. In the Chosun Dynasty, 111 kinds of Jang were listed in the general documents, and 153 kinds in cookbooks. There were 55 kinds of general Jang, such as Jang(204), Yeomjang(63), Chojang, Goojang(7), and Gaejang(6), are listed in the general documents, and in the cookbooks, there are 55 kinds of Jang, such as Sookwhangjang(9 cookbooks), Daemaekjang(8), Myeonjang(8), Saengwhangjang (8), and Yooinjang(8), and among them, 13 kinds belong to the Chinese origin. A total of 9 Kinds of Ganjang(soybean solution fermented by mold), such as Soojang(30), Cheongjang(23), Gamjang(8), and Ganjang(3) are found in the general documents. In the cookbooks, 12 kinds of Jang, as Cheongjang(10), Cheonrijang(4), Ganjang(3), and etc., are listed. There were 9 kinds of Gochoojang(red pepper-soybean paste), such as Chojang(12), Gochojang(3), and etc., are listed in the general documents, and 9 kinds as Gochojang(7), Manchojang(7), rapid Manchojang(4), and etc., are in the cookbooks. In addition, 16 Kinds of Yookjang(fermented soybean-meat paste) as Haejang(15), Hyejang(11), Yookjang(11), and etc., are found in the documents, and 22 kinds as Nanjang(9), Gejang(6), Yookjang(5), Shoigogijang(4), and etc., are in the cookbooks. Eighteen Kinds of Shi(soybean paste fermented by bacteria) as Yeomshi(40), Shi(35), Shijang(6), and etc., are recorded in the documents, and 19 kinds as Jeonkookjang(6), Shi(4), Sooshijang(4), and etc., are in the cookbooks, and among them 11 kinds belong to the Chinese origin. Six kinds of Jipjang(aqueous soybean paste) as Jipjang(7), Uoopjang(4), Pojang (2), Jangzoop(2) are recorded in the documents, and 15 kinds as Jipjang(9), Zoopjeo(7), and Hajeoljipjang(5) are in the cookbooks. Soybean paste, or solution for relieving hunger is not recorded in the documents. However, the Chosun court, for the purpose of relieving famine-stricken people, used general Jang. Such 21 Jang to relieve the famine-stricken people as Pojang(7), rapid Jang(6), and Sasamgilgyeongjang(4) are listed in the cookbook. Geonjang(dried soybean paste), Nanjang (egg-soybean paste), Doojang(soybean paste), Maljang(random soybean paste), Myeonjang(wheate-soybean paste), Sodoojang (red bean-soybean paste), Yookjang(soybean-meat paste) and Jang(soybean paste) are recorded in the documents, as well as in the cookbooks. Chinese-original Jang and Shi are recorded in the cookbooks, with no list in the general documents. Therefore, it seems that it didn't pass down to the general public.

To find an efficient solution for the globalization of Korean food in Brazil, we conducted a survey about the satisfaction of Brazilian natives who had visited a Korean restaurant, and possible suggestions for improvement. We also conducted indepth interviews with 13 owners of Korean restaurants in Seo Paulo, Brazil, about their plans to improve Korean food to be more appealing to the Brazilian palate. Our research shows that Korean restaurants had a below average reputation for employee kindness, menu taste and variety, interior, mood, and accessibility. As a result of the survey, we found that Korean restaurants were considered in general to be below average. The survey also showed that the higher the level of a person's economic standing, the less satisfaction they had with Korean food restaurants. We also found that the most common pieces of advice that Brazilian women had regarding Korean restaurants were to offer more variety in the menu, maintain a cleaner restaurant, and to actively engage in public relations. The general concerns of everyone surveyed focused on cleanliness and public relations of the restaurant. However, food-related people focused more on the taste and quality of the food. Sao Paulo is currently the most well-developed economic center in South America, so the world's food service industry is pushed to the front of its ongoing development. For Korean food to make inroads into Brazil, Korean restaurants need to change the niche that they occupy. First-generation family businesses and second-generation specialized family businesses coexist in that city. So first of all, to localize the Korean food for Brazilian tastes, a menu system that will easily allow natives to access Korean food must be established. And second of all, it must support the total food culture by improving distribution, sanitation management, and marketing methods that can get the natives to like Korean food ingredients.

This study aimed to identify efficient methods for the globalization of Korean food in Vietnam. For this, we interviewed owners of 11 Korean restaurants in Hanoi and 9 Korean restaurants in Ho Chi Minh. Due to the rapid economic development of Vietnam, the restaurant industry for the middle class has drastically increased. For the globalization of Korean food, new positioning of Korean restaurants is needed. Research has shown that Korean restaurants need to change their style of management. Although the first generation of Korean restaurant owners managed restaurants as a family business, a new professional management system is now required. Above all, it is necessary to develop and support a comprehensive food culture system in which the menu is suited to the taste of the natives and its recipe is distributed with food material quality control, hygienic control, and operation of a localized management system.

In this study, we compared the differences and similarities between the Korean food culture and the Vietnamese food culture by surveying food resources and researching the process of Korean food being accepted into Vietnam. We suggest countermeasures for advancing Korean food into Vietnam. We conducted in-depth interviews regarding Korean food with Vietnamese food specialists who ate Korean food. As a result, Vietnamese foodies eagerly recognized that the most representative thing about Korean food was the special properties of its various and affluent side dishes. They were also aware of kimchi, made of various vegetables and condiments, as an excellent side dish compared to the Vietnamese who's staple is boiled rice. Furthermore, the flavor of Korean food was preferred by the Vietnamese who were familiar with foods such as Neue-ok-mom or fermented seafood. It was thought that the new food could be eaten with many vegetables. The specialists replied that the most typical functional property of Korean food was health. The acceptance process of Korean food into Vietnam was based on the acculturation theory. That made the Vietnamese easily experienced strange culture in the case of propagation by whom have already experienced, through the selective filter steps by various images of Korea, and made them accept the Korean food through temporary choose and acceptance step such as recommendations by friends. Globalization strategies for Korean food proposed by the Vietnamese foodies were public relations marketing in voluntary contact environments, distinguishing traditional Korean foods through research and development, and globalization by diversifying the Korean restaurant concept.