Study on the Influence of Korean Food Culture on Japanese Life -Food Scientific Study Relationships between the Korean and Japanese Food Culture-

韩国饮食文化对日本人生活的影响研究 -食品科学研究 韩日饮食文化的关系 -

• 批准号: 02045037
• 负责人: KANEDA Takashi
• 金额: $ 1.15万
• 依托单位: Koriyama Women's College
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for international Scientific Research
• 财政年份: 1990
• 资助国家: 日本
• 起止时间: 1990 至 无数据
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-02045037/
• 关键词: plate; Salted and Fermented Fish Intestines; Korean food; Japanese food; alanin; glycine; glutamic acid; 5'-Ribonucleotide

We wished to investigate the difference of the plate between Korean people and Japanese people.The chemical analysis and several investigations were performed on a lot of foods of Korea and Japan. The results obtained were summarized as follows : (1) Korean people especially like to eat the Salted and Fermented Fish Intestines. (2) The Major amino acids of the Salted and Fermented Fish Intestines were alanin, glycine and glutamic acid. (3) Japanese people like to eat soybean soup and 'NIMONO', and they contained larger glutamic acid and 5'-Ribonucleotide like 5'-IMP or 5'-GMP than Korean foods. (4) Japanese foods, especially 'NIMONO' were rich in sucrose, but Korean foods were poor in sucrose.From these results, it is presumed that Korean people prefer to eat foods flavored by seasoning such as Salted and Fermented Fish Intestines, whereas Japanese people prefer to eat foods flavored by glutamic acid, 5'-IMP and 5'-GMP.

我们希望调查韩国人和日本人民之间的盘子差异。化学分析和对韩国和日本的许多食物进行了一些调查。所获得的结果总结如下：（1）韩国人特别喜欢吃盐和发酵的鱼类肠。 （2）盐和发酵鱼类肠的主要氨基酸是丙氨酸，甘氨酸和谷氨酸。 （3）日本人喜欢吃大豆汤和“尼蒙诺”，并且与韩国食品相比，他们含有更大的谷氨酸和5'-ribon核苷酸，例如5'-imp或5'-gmp。 （4）日本食物，尤其是“ Nimono”含有蔗糖，但韩国食品在蔗糖中很差。从这些结果来看，假定韩国人喜欢吃通过调味料的食物，例如盐和发酵的鱼类肠道，例如日本人喜欢用谷氨酸和5'-imp and 5'-imp和5'-gmpp和5'-gmpp的食物来味道。

项目成果

Kentaro KANEKO, Ko SAHARA, Kyoko OTA, Setsuko KIKUCHI, Takeshi SUMINO, Kim Chon Ho, Hwang Hae Sung and Takashi KANEDA: "Comparative study on the plate among Korean and Japanese people (1) -Composition and content of free amino acids in Japanese pickles (T

Kentaro KANEKO、Ko SAHARA、Kyoko OTA、Setsuko KIKUCHI、Takeshi SUMINO、Kim Chon Ho、Hwang Hae Sung 和 Takashi KANEDA：“韩国人和日本人盘子的比较研究（1）-日语中游离氨基酸的组成和含量

金子 憲太郎・佐原 昊・太田 匡子・菊池 節子・黄 慧性・金 天浩・角野 猛・金田 尚志: "遊離アミノ酸からみた日韓両国国民の嗜好の相違について(第1報) ーキムチ及び漬物の遊離アミノ酸と嗜好ー" 調理科学. Vol.24 No.1. 16-27 (1991)

金子健太郎、佐原浩、太田正子、菊地节子、黄辉成、金贵宏、角野武、金田隆：《日本人和韩国人在游离氨基酸方面的口味差异（第1部分）——自由释放泡菜和泡菜的氨基酸和偏好”《烹饪科学》第 24 卷第 16-27 期（1991 年）。

金子 憲太郎・佐原 昊・太田 匡子・菊池 節子・黄 慧性・金 天浩・角野 猛・金田 尚志: "遊離アミノ酸からみた日韓両国国民の嗜好の相違について(第2報) ー塩辛類の遊離アミノ酸と嗜好ー" 家政学会誌. (1991)

Kentaro Kaneko、Hiroshi Sahara、Masako Ota、Setsuko Kikuchi、Hui-sung Hwang、Takahiro Kim、Takeshi Kadono、Takashi Kaneda：“日本人和韩国人对游离氨基酸的偏好差异（第二次报告） - 游离咸鱼氨基酸《酸与偏好》日本家政学会会刊（1991 年）

Kyoko OTA, Ko SAHARA, Setsuko KIKUCHI and Kentaro KANEKO: "On the Mineral Composition, especially Sodium and Potassium in Japanese and Korean Food -Mineral composition of Tsukemono, Kimchi and Salted and Fermented Fish Intestines (1)-" Bulletin of Koriyam

Kyoko OTA、Ko SAHARA、Setsuko KIKUCHI 和 Kentaro KANEKO：“论日本和韩国食品中的矿物质成分，特别是钠和钾 - 渍物、泡菜和腌制和发酵鱼肠的矿物质成分（1）-”Koriyam Bulletin

金子 憲太郎・佐原 昊・太田 匡子・菊池 節子・黄 慧性・金 天浩・角野 猛・金田 尚志: "日韓両国食品の無機金属組成,特にナトリウム,カリウムについて ー一般的な食品を素材として(2)ー" 調理科学. (1991)

Kentaro Kaneko、Hiroshi Sahara、Masako Ota、Setsuko Kikuchi、Hui-sung Hwang、Takahiro Kim、Takeshi Kadono、Takashi Kaneda：“日本和韩国食品的无机金属成分，特别是钠和钾 - 使用常见食品作为成分（2）- “烹饪科学。（1991）