나물ㆍ약초 민속의 전승양상과 활용방안 - 경북지역을 중심으로 -

박경용 영남대학교 민족문화연구소 2009 민족문화논총 Vol.43 No.-

NamulㆍYakcho is one of the important livelihood resources that have been used for a long time as plants for food and nature remedies. In period that was poor of food and medicine, it was much worth as hardy plants for daily meals and medicine plants for illness. In gathering, refining, processing, and making use of it as foodㆍnature remedies in everyday lives, various folk customs concerning to knowledge and skill, tools, norms, behaviour patterns etcs. have been accumulated. Folk customs of NamulㆍYakcho has been not only created and continued in various aspects but also changed step by step. They have been handed down continually through gathering, growing, processing, selling of Namul and Yakcho as living resources. And they have been transmitted through ecological festivals for strengthening regional identities and creating of economic value added in the context of place marketing, making use of it as resources for industrial progress. We can build the NamulㆍYakcho contents and plan the way of seeds preservation through archiving of folk customs based on various plant resources, having grown in Gyeongbuk province long ago. It is possible to develop bio-industry by creating a new natural drug and therapy skill, healthy commodities and to make use of it as resources of education and tourism. For this, it is necessary to archive peoples' living history of Namul and Yakcho in minute and collect data about various informants inclusively and deeply by interdisciplinary research. We must hurry up this work before dying of elder generation. 나물과 약초는 오랜 이전부터 음식과 약의 재료로 활용되어온 중요한 생활자원 중의 하나이다. 특히 먹을거리가 부족하고 의약이 발달하지 못했던 시기에는 끼니를 보완하는 구황작물로서 그리고 질병을 치료하고 건강을 도모하는 약용작물로 중요시되었다. 나물과 약초의 채취, 정제, 가공, 식료와 약으로의 활용과정에서는 관련 지식과 기능을 비롯하여 도구나 습속 등 여러 민속문화가 발달하였다. 음식과 의약생활의 변천에 따라 나물과 약초 민속도 일부 요소가 소멸 혹은 변형되기도 했지만, 다양한 방식으로 생성, 지속되기도 한다. 나물과 약초 민속은 식료와 약으로 일상적 활용과 생계자원으로 채취, 재배, 가공, 판매하는 과정을 통해 부단히 전승되어 왔다. 한편으로는 장소마케팅 차원에서 지역정체성을 강화하고 경제적 부가가치를 창출하는 축제문화를 통해 그리고 정책적 차원의 산업자원화 과정을 통해서도 전승된다. 경북지역은 예전부터 우수한 식물자원이 많이 생산되어 왔기 때문에 관련 지식과 기능을 비롯한 민속문화를 체계적으로 집성함으로써 나물과 약초 콘텐츠를 구축하고 종자보존 방안을 도출 가능하다. 이를 바탕으로 천연물 신약과 치료방법 및 건강상품 개발을 통한 바이오산업의 육성과 교육 및 관광자원화도 가능하다. 이를 위해서는 고문헌 분석을 통한 선인들의 지혜를 이해한 바탕에서 학제적 접근에 의한 나물과 약초의 생활사를 세밀하게 집성하고 다양한 부류의 전승자들에 대한 포괄적이고도 심도 있는 자료 수집이 이루어질 필요가 있다. 이는 나물과 약초 민속을 전승해오고 있는 연로자들이 자연 사멸하기 전에 서둘러 해야 할 일이다.

학교급식에 공급되는 전처리 나물류 및 가공업체에서의 공정별 미생물학적 위해요소 분석

곽수진,윤기선,김수진,엔크자갈 라왁사르나이 한국식품위생안전성학회 2012 한국식품위생안전성학회지 Vol.27 No.2

This study was conducted to assess the levels of microbiological hazards of preprocessed Namuls,which were served at the school foodservice. 19 preprocessed ground or root vegetables were collected from 21schools in May to June of 2011. Heavy contamination of aerobic plate counts (from 3.39 to 8.42 logCFU/g) and total coliform groups (from 3.16 to 7.84 logCFU/g), enterobacteriaceaes (from 2.53 to 7.55 logCFU/g) were detected in preprocessed Namuls. In addition, the detection rates of Escherichia coli, Staphylococcus aureus and Bacillus cereus (emetic form) were 4.3%, 11.7% and 2.1%, respectively. In addition, sanitary indicative bacterium at preprocessing steps of root vegetables (lotus root, burdock root, bellflower root) and blanched Namuls (bracken, sweet potato vine,chinamul) were analyzed. Aerobic plate counts, coliform groups, and enterobacteriaceaes were not effectively removed during preprocessing including washing and soaking steps. In the case of blanched Namuls (bracken, sweet potato vine, chinamul), contamination levels increased more after drying process and no significant reduction effect on the levels of microbial contamination was observed during preprocessing steps. Thus, effect of preprocessing steps on the microbiological hazards in Namuls must be reevaluated to improve the microbiological quality of preprocessed Namuls at the school foodservice and retail markets.

쑥부쟁이를 활용한 나물김부각 제조 및 품질특성

이경은,박수진,정연권,고근배,손병길,정지숙,Lee, Gyeong-Eun,Park, Su-Jin,Jung, Yeon-Kwon,Go, Geun-Bae,Son, Byeong-Gil,Jeong, Ji-Suk 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.1

본 연구는 김부각(KB), 쑥부쟁이 나물부각(SB), 쑥부쟁이 나물김부각(NB)을 제조하여 품질특성을 조사하였다. NB는 쑥부쟁이 나물을 잘게 썰어 들깨 양념하여 김에 부착시켜 찹쌀풀을 발라 부각으로 제조 한 후 동결 건조하였다. KB보다 SB와 NB의 기름 흡유율이 높아 나물의 기름 흡수가 많았다. SB의 DPPH radical 소거능이 가장 높게 측정되었으며 KB 보다는 NB가 높게 측정되어 나물이 김보다 항산화능이 높았다. 저장기간이 길어질수록 수분함량은 증가하는 반면 최대하중, 항복응력 및 경도는 감소하는 경향이었다. 전반적인 기호도는 NB>KB>SB 순이었고, NB와 SB 간 유의한 차이가 있었다. $25^{\circ}C$에서 40일 저장한 NB의 산가 및 과산화물가는 점차 증가하는 경향이었으나, 산패의 기준에는 못 미쳤다. 따라서, $25^{\circ}C$ 이하에서 40일까지는 저장 가능할 것으로 판단되며, 쑥부쟁이뿐만 아니라 기능성이 입증된 다양한 나물을 첨가한 부각을 제조한다면 다양한 소비자 기호도를 충족시킬 수 있는 부각제조가 가능할 수 있을 것으로 본다. In this study, kim (dried laver) bugak ("KB"), Aster yomena bugak ("SB"), and namul (vegetables)-kim bugak (combination of Aster yomena and kim) ("NB") were prepared and their quality characteristics were investigated. NB was made by slicing Aster yomena, seasoning it with perilla seeds, attaching it to kim and applying glutinous rice paste, followed by freeze-drying. SB had a higher oil absorption rate than KB, reflecting the high oil absorption rate of namul (here, Aster yomena). DPPH radical scavenging activity was highest for SB; whereas, NB had higher DPPH radical scavenging activity than KB, indicative of the higher antioxidant capacity of namul, as compared to kim. With longer storage period, moisture content tended to be increased, while maximum load, yield stress and hardness tended to be decreased. Overall preference was in the order of NB>KB>SB, without statistical significance. Acid value and peroxide value of NB, stored at $25^{\circ}C$ for 40 days, tended to be increased gradually but did not meet the criteria for rancidity. Therefore, NB could be stored at $<25^{\circ}C$ for > 40 days. Furthermore, it would be possible to make functional bugak using a variety of namul, as well as Aster yomena.

신라 상고기 즉위의례와 유학

서지영 국민대학교 한국학연구소 2022 한국학논총 Vol.58 No.-

A coffin-facing enthronement ceremony (柩前卽位儀禮) is a set of formal acts for indicating stable succession to the throne based on proclamation of the crown prince. This ceremony, which was derived from a Chinese enthronement ceremony, reflects ideological willingness for achieving the Confucian rule of virtue as shown in its beginning process where Three Excellencies (三公) informed the crown prince about the section of the As the coffin-facing enthronement ceremony was described in the will (遺 詔) of King Munmu who wasexisting studies analyzed that a Chinese enthronement ceremony was implemented from the period of King Munmu. However, the action of King Munmu, who adopted the coffin-facing enthronement ceremony, only indicates that he showed exceptional expectations and affection for the crown prince, who was expected to succeed to the throne. In other words, the will of King Munmu is no more than a historical record that reflects the situation where the crown prince stably succeeded to the throne by carrying on the long-cherished desire (遺志) of the previous king. Thus, it is difficult to affirm that the will of King Munmu serves as a proof for the first implementation of a Chinese enthronement ceremony in the Korean peninsula from the era of King Munmu. This study analyzes that an adjusted enthronement ceremony from an existing traditional enthronement ceremony took place in Silla when the ideology of Confucianism began spreading in this kingdom due to the influence of China. Before the era of King Namul, succession to the throne was performed mainly by selection of the following king by retainers. In addition, Beolhyu of Silla, was called a saint (聖人) because he exhibited a capability of predicting good or bad harvest by foretelling the weather. As indicated these cases, Confucian aspects were not emphasized in the processes of evaluating the qualifications of the king in Silla before the era of King Namul. Then, after King Namul ascended to the throne, the kings of Silla began performing an enthronement ceremony affected by the Chinese enthronement ceremony and ruling their kingdom under the Confucian influence. For example, King Namul granted a position (職) to people who showed their outstanding devotion to their parents and affection for their siblings. He also reduced the tax (租調) on fields and implemented a special amnesty system (曲赦) for criminals which was applied in a specific region. King Soji, granted a pardon (大赦) to criminals and official ranks (賜爵) to those designated for these ranks in the first year of his accession to the throne, as done in China. It was also found that King Beopheung, was named Yuanzi (元子, the first son) before ascending to the throne and that he came to the throne in Jageukjijeon (紫極之殿, the palace with the king’s throne). These historical records serve as grounds for verifying that King Namul and the Silla kings who followed him implemented an enthronement ceremony that reflected the Confucian rule of virtue. 중국 한나라에서 형성된 즉위의례는 柩前에서의 즉위, 策命의 봉독, 璽綏 의 양도, 백관의 조회와 사면, 謁廟 등의 의식으로 구성되었다. 이러한 의례는 『後漢書』 예의지 大喪조의 기록을 통해 확인할 수 있다. 중국식 즉위의례의 상징으로 이해되는 柩前卽位儀禮는 태자 책봉을 통한 嗣位에 의한 즉위상황을 반영한다. 이 즉위의례는 三公이 『상서』 「고명」을 아뢰는 것으로부터 시작하여 주 무왕과 문왕, 그리고 선황제가 행했듯이 후계자 또한 유가적덕치를 계승하고 이를 실현할 것임을 알리는 의식이었다. 신라에서는 문무왕의 遺詔에 구전 즉위의례가 보여 이때부터 중국식 즉위의례가 실시된 것으로 이해해왔다. 그러나 이것은 문무왕이 왕위를 물려받을 태자에 대한 기대와 애정이 각별했음을 나타내며, 태자가 선왕의 遺志를이어 왕위를 계승하는 상황을 반영한다. 따라서 문무왕의 유조를 통해 이때부터 중국식 즉위의례가 도입되었다고 판단하는 것은 삼가야 한다. 신라는 중국의 영향을 받아 유학적 이념이 도입되면서 기존의 전통적 방식에서 변화된 즉위의례를 실시하였을 것으로 짐작된다. 나물왕 즉위 이후孝悌에 남다른 행실이 있는 자에게 職을 수여하였으며, 租調의 감면, 賜爵, 曲赦 등을 실시하였다. 나물왕이 孝悌를 살펴 직을 내린 것은 유교적 덕목을사회의 지배원리와 연계하려는 노력이었다. 소지왕 대에는 중국의 사례와같이 즉위 원년 大赦와 賜爵이 행해졌다. 소지왕의 자질로 孝行과 謙恭, 법흥왕의 성품을 寬厚愛人이라 한 것은 유가적 덕목이 강조되는 상황을 보여준다. 또 법흥왕이 왕위에 오르기 전 元子로 칭해졌으며, 紫極之殿에서즉위하였다는 것은 신라에서 중국식 즉위의례를 일정부분 수용하여 실시하였을 가능성을 시사한다.

신라 訥祗王代 고구려세력의 축출과 그 배경

장창은 한국고대사학회 2004 韓國古代史硏究 Vol.33 No.-

Silla dispatched an envoy to Junjin(前秦) and resumed negotiations between the two countries having help from Koguryo in King Namul(奈勿), provided that Silla was dependent on Koguryo for it. So King Namul had to send Silsung(實聖) to Koguryo as a hostage and constituted himself a Nogaek(奴客). King Silsung was crowned receiving help from Gukin(國人) who was based on Suk's tribe(昔氏) and power of Koguryo, but it was impossible to bear down power of King Namul's lineage completely for him. As a result, King Silsung sent a Namul's son named Bokho(卜好) to Koguryo as a hostage and tried getting rid of Nulji(訥祗), but he was murdered by Nulji supported armaments of Koguryo in the middle of the process. At the time, the background that power of Koguryo assisted Nulji from Silsung all of a sudden was understood on this treatise that they were discontented at independent walking of Silla in King Silsung, a relation with Japan(對倭交涉) and inspection of military strength(閱兵). King Nulji intended power of Koguryo to expel after he came to the throne. He made Bokho escape from Koguryo in 425 and had an alliance with Paek - che(百濟) in 433. Koguryo tried to recover the relationship with Silla through the erection of Koguryo monument in Jungwon(中原高麗碑) in 499 against the movement of Silla in King Nulji. But the relationship between the two countries had been in antagonism after a murder case that a lord of Hasla castle(下瑟羅城主) killed a commender at the edges of Koguryo. The political trend and foreigh relation in King Jangsu(長壽) were considered as outside backgrounds which Silla was able to repulse power of Koguryo on this treatise. Looking at the political situation of Koguryo in King Jangsu, King Jangsu had purged the aristocracy until the middle of the 4th century. Also, Koguryo was in a tense relation with Bukwi(北魏) so that it was difficult to concentrate on a relation with Silla. In addition, it was said that the fact Koguryo appointed Paek - che, an old enemy of Koguryo, as the first target for expedition was another reason to put power of Koguryo out for Silla with comparative ease. In spite of that, I found the motive power that Silla could expel power of Koguryo from its territory in the history of Silla. So to speak, King Nulji searched for strengthen of his authority using Park's tribe represented Jesang - Park and local power. The adjustment of structure and strengthen of king authority in King Nulji headed toward descent of the royal house through the sacredness of Kim's tribe in the end.

기준레시피로 조리된 국내 다소비 나물류의 엽산, 베타카로틴 및 토코페롤류 분석 검증

정보미,박은영,천지연 한국식품영양과학회 2020 한국식품영양과학회지 Vol.49 No.10

This study underwent method validation and analysis of the folate, β-carotene, and vitamin E contents of Namul consumed widely in Korea to construct a national food nutrient database. Nineteen types of Namul were cooked according to standard recipes and analyzed using the trienzyme-L. casei microbiological method for folate, and saponification coupled with HPLC for β-carotene and vitamin E. The folate, β-carotene, and vitamin E contents of the 19 cooked Namul were 2.29∼204.46 μg/100 g, 21.84∼3,599.76 μg/100 g, and 0.15∼5.51 mg α-tocopherol equivalent (TE)/100 g, respectively. In particular, Bangpung-namul showed the highest folate and vitamin E contents among the 19 samples, whereas the β-carotene content was highest in Gochuip-namul. In addition, Youchae-namul was high in both water (folate 140.00 μg/100 g) and fat-soluble vitamins (β-carotene 2,717.59 μg/100 g and vitamin E 2.16 α-TE mg/100 g) while Gosari-namul was relatively low in both levels (folate 10.23 μg/100 g; β-carotene 33.12 μg/100 g; vitamin E 1.06 α-TE mg/100 g). Vitamin E was detected in all cooked Namul due to sesame or perilla oil added for taste enhancement. Both microbiological (folate) and HPLC (β-carotene and vitamin E) analyses showed good accuracy (>95% recovery) and precision (repeatability <3% RSD and reproducibility <6% RSD). All assays were conducted under the controlled condition based on quality control charts. This study provides reliable analytical data on folate, β-carotene, and vitamin E of Korean cooked Namul, which will be used to update the national food nutrient database. 본 연구는 한국에서 일반적으로 조리 및 섭취되는 기준레시피로 조리된 국내 나물류 19종의 엽산, 베타카로틴 및 비타민 E 함량을 분석하여 국가식품영양성분 데이터베이스 구축을 위한 기초자료를 제공하기 위해 수행되었다. 국가데이터베이스로서의 활용을 위한 신뢰도 확보를 위해 엽산 분석은 trienzyme-L. casei 미생물학적 분석법, 베타카로틴과 비타민 E 분석은 saponification-HPLC를 이용한 기기분석법을 적용하고 이를 분석법 검증(정확성, 정밀성, 검출한계, 정량한계 및 직선성) 및 분석품질관리를 수행하였다. 미생물학적 분석법과 HPLC 기기분석법 모두 우수한 정확성(>95% recovery)과 정밀성(repeatability <3% RSD, reproducibility <6% RSD)을 보였으며 낮은 수준의 정량한계를 보이는 것을 확인하였다. 조리된 나물 19종은 엽산 2.29 ~204.46 μg/100 g, 베타카로틴 21.84~3,599.76 μg/100 g, 그리고 비타민 E 0.15~5.51 mg α-tocopherol equivalent(TE)/100 g으로 종류에 따라 넓은 수용성 및 지용성 비타민 함량 범위를 나타내었다. 특히, 방풍나물(204.46 µg/100 g)은 엽산과 비타민 E에서 19종 나물 중 가장 높은 함량을 보인 반면, 베타카로틴 함량은 고춧잎나물(3,599.76 µg/100 g)에서 가장 높게 나타났다. 유채나물의 경우도 수용성(엽산 140.01 μg/100 g)과 지용성 비타민(베타카로틴 2,698.60 μg/100 g, 비타민 E 2.16 α-TE mg/100 g)에서 모두 높은 수준을 나타낸 반면, 고사리나물의 경우 세 비타민 함량 수준이 모두 낮은 수준인 것으로 나타났다(엽산 10.23 μg/100 g, 베타카로틴 33.12 μg/100 g, 비타민 E 1.06 α- TE mg/100 g). 나물 조리 시 첨가되는 참기름, 들기름, 고춧가루, 고추장 등과 같은 양념류는 조리된 나물류의 베타카로틴과 비타민 E의 수준을 높이는데 기여하는 것으로 보인다. 전체적으로 한국에서 다소비되는 19종의 조리 나물은 수용성 및 지용성 비타민의 좋은 급원식품으로 보인다. 본 연구에서 확보한 분석법 검증 및 품질관리 신뢰도를 통해 19종 나물류의 지용성 및 수용성 비타민 분석 데이터를 국가식품영양성분 데이터베이스 구축을 위한 자료로 활용할 수 있을 것으로 사료된다.

Namul, the driving force behind health and high vegetable consumption in Korea

김순희,권대영,신동화 한국식품연구원 2020 Journal of Ethnic Foods Vol.7 No.-

Namul (greens) is the driving force behind the fact that Korea has the highest per capita vegetable consumption in the world and also the secret to the longevity of Koreans. The word “Namul” refers to foods made by seasoning and mixing edible plants or leaves. Compared to other foods, a single serving of namuls contains a high quantity of vegetables because they tend to shrink in volume during the cooking process. The origin of namul in Korea can be traced back to a time when the country faced food shortages and people would forage for wild plants in fields or mountainous areas. However, with the addition of seasoning, namul evolved into a tasty dish and became an essential part of traditional Korean meals and the Korean diet. From the perspective of dietary diversity, namuls are a fantastic food as they contain a well-rounded selection of vegetables. Namuls are also rich in fiber and many phytochemicals, offering a number of health benefits. In an era where the world is grappling with the problem of excessive caloric intake, namuls have even greater value since they are low in calories while also very filling.

저장기간에 따른 냉동 비빔밥 나물의 미생물학적, 관능적 특성

한영실,박지영 한국식품조리과학회 2001 한국식품조리과학회지 Vol.17 No.2

Namul cooked with the standard recipe was examined by research of microbiological test for three months and sensory evaluation of frozen namul after reheating. When the namul was freezed storage, in the microbiological test namul began to change on the 40th day, but there was no problem about stability of storage until 3 months. The overall qualities of taste, flavor, color and texture were examined by sensory evaluation of frozen namul after reheating. The pH was seemed to change slowly, its color was changed on the 20th day from the beginning of storage. Radish root represented substantial difference in texture and overall quality on the 20th day. The off-flavor of immature pumpkin stated on the 25th day. Later 10days nettle tree mushroom began to be changed in its taste, texture, overall quality and appearance, then on the 25th day it was seemed to have low preference. But oak mushroom kept its quality good for 25 days. Oyster mushroom was changed in color, appearance and overall quality on the 20th day. Bracken had low preference in taste, texture and moisture on the 25th day. The color of spinach was changed on the 15th day, and its taste on the 20th day. Soybean sprout was changed in taste, texture and overall quality on the 15th day, and overall quality marked low preference on the 25th day Root of bell flower was changed on the 25th day(p<0.05).

포장방법에 따른 데침나물의 저장중 품질변화

조인희 ( In Hee Jo ),김혜선 ( Hye Sun Kim ),김경미 ( Gyoung Mi Kim ),김진숙 ( Jin Sook Kim ),김기창 ( Gi Chang Kim ) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2012 한국식품저장유통학회지 Vol.19 No.3

The objective of this study was to investigate the storage effects of the packaging method of blanched namul(Gosari, Torandae, Chwinamul and Siraegi). The samples were packaged with three packaging types (Vinyl packaging, sealing packaging and vacuum packaging) and were stored for 10 days at 10℃. The quality characteristics were evaluated via a microbiological test, hardness, pH and flavor patterns analysis. The pH values of the samples were not affected by packaging method. The total aerobic and coliform plate counts were high, in the order of vacuum packaging < sealing packaging < vinyl packaging. Vacuum packaging resulted in the highest hardness value. The flavor patterns of blanched namul by packaging type were analysed with electronic nose system equipped with 12 metal-oxide sensors, and the storage shelf life of namul was evaluated by measuring the change in volatile production. As a result, it was shown that namul in vacuum packaging had few volatile production changes with higher storage time.

다양한 열 처리방법에 대한 나물류의 엽산 잔존율

정재은,정혜정,현태선,박수진,천지연 한국식품과학회 2019 한국식품과학회지 Vol.51 No.5

Selected leafy vegetables, widely used for Korean Namul dishes, were heat-treated in different ways and their folate retention was investigated. The Lactobacillus casei method was applied for folate estimation and validated to ensure reliability of analytical data. The folate content in Namul highly varied, from 29.7 to 293.4 μg/100 g, depending on the heating methods and the types of vegetables. Most of the Namul variants showed increased folate content on heat treatment. Frying yielded higher folate retention than the other cooking methods (blanching, steaming, baking, and panfrying), and pig weed showed the highest folate retention (3.3 times, 293.4 μg/100 g). L. casei assay for folate estimation showed 95.7% recovery and relative standard deviations less than 2% for both reproducibility and repeatability, indicating good accuracy and precision. Quality of the folate assay was assured by monitoring a quality control chart and a proficiency test (z-score= −0.1) during the entire of study.