Recipe Standardization and Nutrient Analysis of 'Dong-rae Pajeon' (Local Food in Busan)

Kim, Sang-Ae; Shin, Eunsoo

doi:10.3746/jkfn.2007.36.11.1472

Cited by 1 publication

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“…그러나 별미식의 찬에 대하여는 정식의 찬과 같이 상세히 기록되어 있지 않는 것으 로 보아 동일 종류의 찬을 사용하나 그 가짓수가 정식에 비 해 간단한 것으로 생각된다. 전통 한식 상차림의 부식은 대 부분 채식 또는 발효식품으로 구성되어 있어 지방의 비율이 낮고 식이섬유소의 함량이 높아 건강식으로 알려져 있다 (20). 지금까지의 전통음식 연구는 세시음식, 명절음식, 관혼 상제 시의 행사음식에 사용한 일품요리를 중심으로 이루어 져 왔고, 가정에서 일상으로 섭취하여 온 일반식에 대한 연 구는 미미한 편이다.…”

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Constitution of Formal and Informal Meals Consisting of Traditional Local Foods in Busan, Korea

Kim¹,

Woo²,

Kim³

et al. 2012

Journal of the Korean Society of Food Science and Nutrition

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The purpose of study was to introduce menus consisting of traditional local foods consumed in Busan, Korea. Five different types of formal meal menus with three side dishes and five different types of informal meal menus of which the main dish was not cooked rice were developed. Scores for the menu evaluations of formal and informal meals were higher than 7.9 (mean score of 6 category) on a 9.0 scale, suggesting that the menus were well constituted in terms of 'repeated use of ingredients and cooking methods', 'balance between main and side dishes', 'frequency of usage of local products', 'nutritional balance', 'variety of dishes', and 'popularization'. Nutritional values of menus were compared with those of the KDRI for men aged 30～49 years old. All ten menus reflected a low calorie, high protein, and high fiber diet. Mineral contents (Ca, Fe, Zn, K, and Na) of the above 10 menus were higher than those of the KDRI. On the other hand, vitamin contents slightly differed according to meal type due to limited fresh vegetable usage in the winter season. Vitamin A, B (B1, B2, niacin, B6), C, folic acid, and E contents in the five informal menus were found to be proper or greater than those of the KDRI. However, for the formal meal menus, all vitamin contents except that of vitamin A in menu typeⅠ was lower than that of the KDRI. Content of vitamin C in menu type V was approximately 50% of that of the KDRI. The most preferred formal menu was consisted of Ogokbap, Boreumjijimi, Dongchimi, Namul (nine varieties), Gaksaeksanjeok (Shark/Daegu/Gunso), and Gimgui. And that for informal menu was consisted of Honghapjuk, Baechu kimchi, Dongchimi, Miyeokseolchi, Kodari jorim, and Neulgeun hobakjeon. Suggestions for providing more fresh vegetables or fruits for certain types of meals (formal meal type Ⅴ) were offered. Additionally, pre-preparation of sea products were required to reduce Na contents.

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