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김천호(Kim Chon-ho),박영선(토론자) 비교민속학회 2002 비교민속학 Vol.22 No.-
Mongol and Central Asia are located in Inner Asia and same nomadic peoples. And also they have been closely related from Hun-na times historically. Both of them have eaten mainly the meat of domestic animals of sheep, mutton, cow, horse and camel etc. and their milk products. The Mongolians who is living in Inner Mongol, Qinghai, Gansu and Xinjiang of China beside Mongol should be contained in the cultural area of the Mongolians'. In this report, the present writer choose the traditional dietary culture of Mongol, and Uzbekistan and Kazakstan in Central Asia. Mongolian and Central Asian have believed Shamanizm from a time immemorial till 16C spread Tibet Buddism in Mongol and 7~10C spread Islam in Central Asia. According to the change of the religions, Muslims became not to eat pork. But all of Central Asian eat freely pork for Sunni and in spite of Buddism, Mongolian could be eaten all kind of meats. Mongolian have two kind of dietary patterns a year. The one is all kind of meats from winter to spring and the other is their milk products from summer to autumn as the principle food. They enjoy the kind of soup, steaming, drying and sausage(mainly sheep and mutton) etc. in meat cookery methods, and about 30 kind of milk products. And also eat flour products like noodle or boju etc.. On the other hand, there are many kind of abundant agricultural products except the meats and milk products in Uzbekistan and Kazakstan. Their typical foods are for instance, roast meats like shaslik and kebap, many kind of nans, noodles and mantis, polovs, and milk products etc.. They have the commonness in Islam society. We could find out many similarities and differences in their traditional dietary culture between Mongol and Central Asia.
石茸버섯(Gyrophora Esculanta)에 含有되어 있는 肝臟 및 血漿 cholesterol低下物質에 關한 硏究 (第2報)
Chon Ho Kim(金天浩) 한국유화학회 1984 한국응용과학기술학회지 Vol.1 No.1
백쥐의 飼料에 석이버섯의 水溶性 및 EtOH 抽出物을 添加하여 脂質代謝 및 cholesterol代謝에 미치는 영향을 檢討한 結果, 다음과 같은 結論을 얻었다. ① 肝臟 및 血漿 cholesterol 低下作用에 관해서는 水溶性 抽出物이나 EtOH 抽出物이 同時에 有效하다는 結果를 얻었다. 그리고 EtOH 抽出物이 水溶性 抽出物보다 약간 높은 경향을 보였다. ② 이 cholesterol 低下作用에 관여하는 有效性物은 물이나 EtOH의 抽出에 따라서 어느 쪽의 추출액으로도 移行되는 性質을 가지고 있다고 推定된다. As the previous report, by the administration of Sogi, Gyrophoraesculenta, to rats, cholesterol levels in liver and plasma were lowered. To know the Characteristics of the effective material contained in Iwatake, the aqueous and the alcoholic extracts were prepared, and these extracts were miked in the diet. After the feeding for 6weeks, cholesterols in liver and in plasma were determined. Either the aqueous or the alcoholic extracts administered groups showed a little low value as to these cholesterol levels compared with the value of group without the extract, but these values of alcoholic extract administered group were lower than those of aqueous extract group. From this result, it was assumed that this effective material would be the organic compound with hydrophilic groups.
한일양국(韓日兩國)의 전통식품에 관한 식품학적(食品學的) 비교연구(比較硏究) -한국김치, 일본지물(漬物)과 젓갈류(類) 중(中)의 무기질 함량의 차이(差異)-
김자헌태랑,김천호,김전상지,Kaneko, Kentaro,Kim, Chon-Ho,Kaneda, Takashi 한국식생활문화학회 1991 韓國食生活文化學會誌 Vol.6 No.2
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 $1.8{\sim}5.3%$(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 $2.6{\sim}27.3$(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. The difference between Kimchi, Japanese pickles, Korean Salted and fermented fish intestines and Japanese Salted and fermented fish intestines was investigated by comparising composition of inorganic cation in them. A high-performance liqid chromatography was used for the determination of Na, K, Ca and Mg in Kimchi, Japanese pickles and Salted and fermented fish intestines. The Kimchi samples analyzed were produced in the home, in the restaurant, in the nunnery and by food manufactures in Korea, and the pickles used were produced by food manufactures in Japan, and Salted and fermented fish intestines used were produced by food manufactures in Korea or Japan. The results obtained were summarized as following: (1) Sodium chloride in Kimchi was $1.8{\pm}0.37%$, $2.8{\pm}0.60%$ in Asazuke, Japanese picles which the fresh vegitables was seasoned with sodium chloride and seasoning, $1.8{\pm}0.32%$ in Japanese Kimchi, Japanese pickles which the fresh vegitables was seasoned with the mixture of sodium chloride, garlic powder, red peper's powder and seasoning, $5.3{\pm}0.66%$ in Shoyu Zuke, Japanese pickles which the salted vegetables was seasoned with sodium chloride and seasoning after desalting. (2) Na/K value in Kimchi was $1.7{\pm}0.17$ and $4.6{\pm}1.44$ in Asazuke, $2.6{\pm}0.85$ in Japanese Kimchi and $27.3{\pm}6.79$ in Shoyu zuke respectively. (3) Kimchi contained more K and Ca than Japanese pickles. (4) Kimchi remarkably contained the Ca originating to salted and fermented fish intestines. As the results of this study, it was presumed that while Kimchi and Japanese pickles is well known as a food that contributed to high blood pressure, Kimchi and Japanese Kimchi might not cause the high blood pressure because they have an excellent balance of Na/K value and low Na content. And also it was considered that these differences might be caused by the difference of th food taste between and Korean and Japanese people.