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   ¿ä¸®»ç : ¿À±Í½ºÆ® ¿¡½ºÄÚÇÇ¿¡ Georges Auguste Escoffier, 1846~1935 ´Â 12¼¼¿¡ ¿ä¸®ÇÏ´Â ÀÏÀ» ½ÃÀÛÇÏ¿© 74¼¼¿¡ Įư È£ÅÚ¿¡¼­ ÀºÅðÇÒ ¶§±îÁö 62³â µ¿¾È ¿ä¸®¸¦ ÇßÀ¸¸ç, ±×ÀÇ ÀÏ»ýÀÌ Á÷¾÷ÀÇ ±â·ÏÀ̶ó°í ÇÒ ¼ö ÀÖ´Ù. ±×ÀÇ À̸§ÀÌ ¼¼°èÀûÀ¸·Î À¯¸íÇØÁø °ÍÀº 1890³â¿¡ ¹®À» ¿¬ »çº¸ÀÌ È£ÅÚÀÇ ¿ä¸®ÀåÀ¸·Î ¹ßŹµÇ¸é¼­ ºÎÅÍÀ̸ç 1899³â¿¡´Â Įư È£ÅÚ·Î ÀÚ¸®¸¦ ¿Å°åÀ¸¸ç, 23³â µ¿¾È °í±Þ ¿ä¸®¸¦ °è¼Ó ¸¸µé¾î ¾öû³­ ¸í¼ºÀ» ¾ò°Ô µÇ¾ú´Ù. ºôÇ︧ 2¼¼´Â "³ª´Â µ¶ÀÏÀÇ Á¦¿ÕÀÌÁö¸¸, ´ç½ÅÀº ¿ä¸®ÀÇ Á¦¿ÕÀÌ´Ù"¶ó°í ¸»Çß´Ù°í ÇÑ´Ù.   ¡°½Ç·Î À°¼ö´Â ¿ä¸®¿¡¼­ ¸ðµç °ÍÀÌ´Ù. À°¼ö ¾øÀÌ´Â ¾Æ¹«°Íµµ ÇÒ ¼ö ¾ø´Ù. ÁÁÀº À°¼ö¸¦ ¸¸µé¸é ³ª¸ÓÁö´Â ½ÄÀº Á× ¸Ô±â´Ù. ¹Ý¸é¿¡ À°¼ö°¡ ÁúÀÌ ³ª»Ú°Å³ª ±×Àú ±×·¸´Ù¸é, ¸¸Á·½º·¯¿î ½Ä»ç Áغñ´Â ±â´ëÇÏÁö ¾Ê´Â°Ô ÁÁ´Ù. ´Ù¸¥ ¿ä¸®»çµéÀÌ ³»¹ö¸®´Â °Í-»ìÁ¡ÀÌ ¾ø´Â ÈûÁÙ°ú ¼è²¿¸®, ¼¿·¯¸® ´ë±Ã, ¾çÆÄ¿Í ´ç±ÙÀ» ´Ùµë°í ³²Àº ÀÚÅõ¸®µé-À» ¿¡½ºÄÚÇÇ¿¡´Â ±íÀº ¸ÀÀÌ ¿ì·¯³¯ ¶§±îÁö Ç« °í¾Ò´Ù. ¿¡½ºÄÚÇÇ¿¡ÀÇ ±âº» ±â¹ýÀº ¿À´Ã³¯¿¡µµ ¿ä¸®»çµéÀÇ Çʼö ±â¹ýÀÌ´Ù. 20¼¼±â¸¦ °ÅÄ¡´Â µ¿¾È ±×·¸°Ô ¿øÇü´ë·Î »ì¾Æ³²Àº ¹®È­Àû Çü½Äµµ º°·Î ¾øÀ» °ÍÀÌ´Ù. °ÅÀÇ ¸ðµç °í±Þ ·¹½ºÅä¶ûÀÌ ¿©ÀüÈ÷ ¿¡½ºÄÚÇÇ¿¡ ¿ä¸®¸¦ Á¶±Ý¾¿ º¯ÇüÇÏ¿© ½ÄŹ¿¡ ³»³õÀ¸¸ç, ¿©ÀüÈ÷ ±×ÀÇ ¹æ½Ä´ë·Î »À¿Í ¾ßä ÀÚÅõ¸®¸¦ ÀçÈ°¿ëÇÏ¿© À°¼ö¸¦ ¸¸µé°í ÀÖ´Ù. ¼Ò½º ¿¡½ºÆÄ´¥¿¡¼­ ¼Ö º£·Î´ÏÅ©¿¡ À̸£±â±îÁö, ¿ì¸®´Â ¿¡½ºÄÚÇÇ¿¡°¡ °¡¸£ÃÄÁØ ¹æ½Ä´ë·Î ¸Ô°í ÀÖ´Ù. ¿¡½ºÄÚÇÇ¿¡ÀÇ À°¼ö Á¶¸®¹ýÀº ¼³ÅÁµµ ¼Ò±Ýµµ ½ÄÃʵµ µé¾î°¡Áö ¾Ê´Â´Ù. ´Ü¸À, §¸À, ¾´¸À, ½Å¸Àµµ ¾ø´Ù. ±×·¸´Ù¸é ¿Ö À°¼ö°¡ ¸ðµç °ÍÀÇ ±âÃʶõ ¸»Àΰ¡? ¾îÂîÇÏ¿© ±×°ÍÀÌ ¿¡½ºÄÚÇÇ¿¡ ¿ä¸®ÀÇ ¡®¾î¸Ó´Ï¡¯°¡ µÈ´Ü ¸»Àΰ¡? ±×°ÍÀº ¿À·£½Ã°£À» ÅëÇØ ÃßÃâµÈ MSG¼ººÐ ¶§¹®ÀÌ´Ù.

   °í´ë ·Î¸¶·ÎºÎÅÍ ½ÃÀÛÇؼ­ ¿Ö ±×Åä·Ï ´Ù¾çÇÑ ¹®È­¿¡ »ý¼±¼Ò½º°¡ ÀÖ´Â °ÍÀϱî? (°£À» ÇÏ°í ¾à°£ ½âÈù ¾ØÃʺñ´Â ¼øÀüÇÑ ±Û·çŸ¸ÞÀÌÆ®·Î, ¸¶Ä¡ ±Û·çŸ¸ÞÀÌÆ® ¸¶¾à°ú °°´Ù.) ¿ì¸®´Â ¿Ö »ý¼±È¸¸¦ °£Àå¿¡ Âï¾î ¸ÔÀ»±î? (³¯»ý¼±Àº ±Û·çŸ¸ÞÀÌÆ®°¡ Ç®¸®Áö ¾ÊÀº »óŶó ¿ì¸¶¹Ì°¡ Àû´Ù. ±×·±µ¥ °£Àå¿¡ ÂïÀ¸¸é ¿ì¸®°¡ ÁÁ¾ÆÇÏ´Â ¿ì¸¶¹Ì°¡ Çô¿¡¼­ ÅÍÁö°Ô µÈ´Ù.) ¿ì¸¶¹Ì´Â ¡®È¿¸ðÃßÃâ¹°¡¯·Î ¸¸µç ¿µ±¹ÀÇ ¸¶¸¶ÀÌÆ®°¡ ¿Ö ±×·¸°Ô Àα⸦ ²ø¾ú´Â°¡µµ ¼³¸íÇØ ÁØ´Ù. ¡®È¿¸ð ÃßÃâ¹°¡¯À̶õ L-±Û·çŸ¸ÞÀÌÆ®ÀÇ ¶Ç´Ù¸¥ À̸§¿¡ ºÒ°úÇÑ °ÍÀÌ´Ù. (¸¶¸¶ÀÌÆ® 100g ´ç ±Û·çŸ¸ÞÀÌÆ®°¡ 1,750mgÀÌ µé¾îÀ־ ¾î¶² Á¦Á¶½ÄÇ°º¸´Ù ±Û·çŸ¸ÞÀÌÆ® ³óµµ°¡ ³ô´Ù.)
  ¹°·Ð ¿ì¸¶¹Ì´Â À°·ù°¡ ±×Åä·Ï ¸ÀÀÖ´Â ÀÌÀ¯À̱⵵ ÇÏ´Ù. À߸¸ ¿ä¸®Çϸé, À°·ù¿¡ µé¾îÀÖ´Â ±Û·çŸ¸ÞÀÌÆ®´Â ºÐÇØµÇ¾î ¿ì¸® Çô°¡ ¸ÀÀ¸·Î ´À³¥ ¼ö ÀÖ°Ô µÈ´Ù. ÀÌ°ÍÀº ¸»¸®°Å³ª ÀýÀÎ °í±â³ª Ä¡Áî¿¡µµ Àû¿ëµÈ´Ù. µÅÁö ´Ù¸®·Î ÇÁ·Î½´Åä ÇÜÀ» ¸¸µé ¶§ ½Ã°£ÀÌ °¥¼ö·Ï °¡Àå ¸¹ÀÌ Áõ°¡ÇÏ´Â ¾Æ¹Ì³ë»êÀÌ ´Ù¸§ ¾Æ´Ñ ±Û·çŸ¸ÞÀÌÆ®ÀÌ´Ù. ±×·±°¡ Çϸé Æĸ£¸Þ»ê Ä¡Áî´Â ±Û·çŸ¸ÞÀÌÆ®ÀÇ °¡Àå ³óÃàµÈ ÇüÅÂÁß Çϳª·Î¼­ 100g´ç 1,200mgÀÌ ³Ñ´Â ±Û·çŸ¸ÞÀÌÆ®°¡ µé¾îÀÖ´Ù. (±×º¸´Ù ´õ ¸¹Àº ±Û·çŸ¸ÞÀÌÆ®¸¦ Æ÷ÇÔÇÏ´Â Ä¡Áî´Â ·ÎÅ©Æ÷¸£»ÓÀÌ´Ù.) ¼÷¼ºµÈ Ä¡Á ÆĽºÅ¸¿¡ ³ÖÀ¸¸é Ä¡Áî¿¡ µç ¿ì¸¶¹Ì°¡ ¿ä¸®ÀÇ ´Ù¸¥ Àç·á¿¡ ÀÌ¹Ì µé¾îÀÖ´ø ¿ì¸¶¹ÌÀÇ È¿°ú¸¦ ³ôÀδÙ.(Å丶Åä¼Ò½º¿Í Æĸ£¸Þ»ê Ä¡Áî°¡ ±×Åä·Ï Àß ¾î¿ï¸®´Â ÇѽÖÀÎ °ÍÀº ¹Ù·Î ±× ¶§¹®ÀÌ´Ù. Ä¡Áî´Â Å丶Å並 ´õ¿í Å丶Åä´ä°Ô ¸¸µç´Ù.) ÀÛÀº ¿ì¸¶¹ÌÀÇ À§·ÂÀÌ ÂüÀ¸·Î Å©´Ù.

    ÄáÀ» ¸Ô±âµµ ÇÏÁö¸¸ µÈÀåÀ¸·Î ¹ßÈ¿ÇÏ¿© ¸Ô´Â ÀÌÀ¯°¡ ±Û·çŽ»êÀÌ ¸¹Àº(17%) Äá´Ü¹éÁúÀ» ºÐÇØÇÏ¿© MSG¸¦ ´À³¢±â À§ÇÑ °ÍÀÌ°í, °£Àå, °íÃßÀåµµ ÀÌ ÀÌÀ¯´Ù.  »ý»êÀ» È¿¼Ò ºÐÇØ ½ÃÄÑ Á£°¥À» ¸¸µé¾î ¸Ô´Â ÀÌÀ¯°¡ »ý¼± ´Ü¹èÁú¿¡ °¡Àå ¸¹Àº ±Û·çŽ»êÀ» ºÐÇØÇÏ¿© MSG·Î ´À³¢°Ú´Ù´Â °ÍÀÌ°í. ³Ã¸é¿¡ À°¼ö¸¦ ¸¸µé ¶§ ¿Â°® °í±â¿Í »ÀµîÀ»  ³Ö°í Ç« »îÀº ÀÌÀ¯°¡ À̵é Àç·á¿¡¼­ MSG¸¦ »Ì°Ú´Ù´Â ÀÌÀ¯°í, ¼­¾ç¿ä¸®ÀÇ ¼Ò½ºÀÇ ±âº»Àº ÀÌ·± À°¼ö¿¡¼­ ±âÀÎÇÑ °ÍÀÌ´Ù. ¾î¶² ½ÄÇ°À» ¸Ô´ø ´Ü¹éÁúÀ» ¸ÔÀ¸¸é Æò±Õ 10%ÀÌ»óÀº ±Û·çŽ»ê, Áï MSG°¡ ÀÖ´Ù. ´Ü¹é ºÐÇع°ÀÇ ¸ñÀûÀº °á±¹ ´Ü¹éÁú ÇüÅ·δ ¸ÀÀ» ´À³¥¼ö ¾ø±â¿¡ ¾Æ¹Ì³ë»êÀ¸·Î ºÐÇØÇؼ­ ±Û·çŽ»êÀ» Á÷Á¢ ´À³¢°Ú´Ù´Â °ÍÀÌ´Ù. ±×·¡µµ ÃÖÁ¾ ÇÔ·®Àº 0.5% ¼öÁØ ÀÌÇÏ´Ù. ±×³É MSG·Î ³Öµç Ä¡Á ³Ö°í Àû°Ô ³Ö´ø ¿©·¯°¡Áö ´Ü¹éºÐÇع°·Î ¼¯¾î¼­ ³Öµç 0.5% ¼öÁØÀÌ¸é °¨Ä¥¸ÀÀ» ´À³¤´Ù. ¸ðµç °í±âÀÇ ´Ü¹éÁú 100g¿¡´Â 10gÀÇ MSG°¡ ÀÖ´Â ¼ÀÀ̱⠶§¹®¿¡ Ãß°¡Çؼ­ ¸Ô´Â ·®ÀÌ À¯ÇØ ¼öÁØÀÌ µÉ °¡´É¼ºÀº 0%´Ù.

Glutamine and glutamic acid are the most abundant amino acids in  the milk of all species; human milk contains 1.2% protein, of which 20% is bound glutamic acid, equivalent to 3 g/l calculated as MSG. The free glutamic acid concentration is about 300 mg/l. In contrast, cow's  milk contains 3.5% protein but only 30 mg/l free glutamic acid  (Maeda et al., 1958, 1961). Later studies have indicated that human milk contains about 600 µmole glutamate/l from days 1-7 post-partum, rising to 1,300-1,500 µmole/l thereafter. Human or chimpanzee milk is 10 times higher in free glutamate than is rodent milk (Rassin et al., 1978). Daily intake of free glutamic acid by the breast-fed infant has been estimated to be about 36 mg/kg b.w. (equivalent to 46 mg/kg b.w.  as MSG) while daily intake of protein-bound glutamate was estimated as approximately 360 mg/kg b.w. The breast-fed infant in the USA ingests more glutamate, on a body-weight basis, than at any other time of life (Baker et al., 1979).

    High levels of free glutamic acid have been found in ¸Þ·Ð(cantaloupe) (0.5 g/kg) and grapes (0.4 g/kg), while high levels of aspartic acid were found in figs (2.6 g/kg), nectarines (2.0 g/kg), peaches (1.1 g/kg), yellow plums (1.8 g/kg), and dry prunes (1.95.2 g/kg)  (Fernandez-Flores et al., 1970). Fish and meat had less than 0.1 g/kg of free glutamic acid, sausage 0.1-1.5 g/kg, cheese 0.222 g/kg, "tomatenflocken" 15 g/kg, and dried mushrooms 17 g/kg  (Mueller, 1970).

Kombu (Japanese: ÍàøÖ) is edible kelp from the family Laminariaceae widely eaten in East Asia.[1] It may also be referred to as konbu (Japanese), dashima (Korean: ´Ù½Ã¸¶ dasima) or haidai (simplified Chinese: ú­带; traditional Chinese: ú­Óá; pinyin: Hǎidài). Most kombu is from the species Saccharina japonica (Laminaria japonica),[1] extensively cultivated on ropes in the seas of Japan and Korea.[2] Over 90% of Japanese kombu is cultivated, mostly in Hokkaidō, but also as far south as the Seto Inland Sea.




 

 


   ÀÚ·á :  http://www.nal.usda.gov/fnic/foodcomp/search/