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KMID : 1134820070360111472
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 11 p.1472 ~ p.1481
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Recipe Standardization and Nutrient Analysis of ’Dong?rae Pajeon’ (Local Food in Busan)
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Kim Sang-Ae
Shin Eun-Soo
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Abstract
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The purposes of the study were to find refined taste of ancestor through historical research about traditional cooking method and ingredient for the purpose of enriching today’s dietary life and to hand down a particular style of regional dish and excellence of nutritional aspect by providing a standard recipe and nutrition analysis data on ’Dong-rae Pajeon’. To collect data about traditional ingredients and cooking method, researcher interviewed seven local natives who have kept a traditional food costumes, visited four restaurants, and reviewed ten cookbooks. The interviewees recalled and demonstrated the cooking procedure. The standard recipe of ’Dong-rae Pajeon’ was created after three experimental cookings, based on the recipes of the natives, restaurants, and cookbooks. According to the natives’ statements, ’Dong?rae Pajeon’ was a special dish that was offered to the king at ’Samzi?nal’ (March 3rd of the lunar calendar). It was also a seasonal (before cherry blooming time) and memorial service dish of the province’s high society. The main ingredients were small green onion, dropwort, beef, seafood (large clam, mussel, clam meat, oyster, shrimp, fresh water conch), waxy rice powder, non?wax rice powder, and sesame oil which were abundant in Busan and Kijang region. Energy per 100 g of ’Dong?rae Pajeon’ was 148 kcal. Protein, lipid, fiber, Ca, and Fe contents were 8.8 g, 2.0 g, 8.6 g, 57.7 ㎎, and 1.8 ㎎ respectively. Contents of cystine, lysine, leucine, valine, isoleucine which are essential amino acids were high in ’Dong-rae Pajeon’. Fatty acids contents are oleic acid (20.5%), linoleic acid (20.1%) and linolenic acid (10.4%) while P/M/S ratio was 0.73/0.67/1.
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KEYWORD
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local food, Don-grae Pajeon, standardized recipe, nutritional value, sensory properties
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