• Food Industry And Nutrition
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• v.7 no.3
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• pp.35-38
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• 2002

본 연구에서는 과실을 이용한 기능성 음료를 제조하기 위해 여러 가지 과즙을 이용하여 kefir 음료를 제조해 보았다. pH는 발효동안 감소하여 pH $4.0\sim4.2$를 나타내었으며, 숙성 후 pH $3.8\sim4.2$로 나타났다. 총산은 발효와 숙성과정 동안 지속적으로 증가였고 시유와 전지유에 startar를 5% 접종했을 때 총산은 0.8, 1.1로 나타났으며, 6% 접종구간은 1.5, 1.3으로 각각 나타났다. 발효초기 당도는 $11.7\sim11.2Brix$에서 발효 12시간 후에 $6\sim7Brix$를 떨어졌으나 숙성 동안에는 거의 변화가 없었다. 알콜함량은 $0.10\sim0.14%$로 미량이 생성되는 것을 알 수 있었다. 점도는 숙성 후 점도는 $2395\sim2488cP$로 시판요구르트 보다 낮은 점도를 나타내었는데 이것은 젖산발효에 관여하는 균주 차이로 생각된다. 관능검사 결과 사과농축액 35% 첨가구간은 향, 입안촉감, 전반적인 기호도에 높은 수치를 나타내어 선호도가 더 놓은 것으로 생각된다 따라서 kefir 발효액은 시판 요구르트와 품질이 비슷하여 음료제조에 적합한 것으로 생각되며, 과실을 이용하여 kefir 음료를 제조할 수 있는 것으로 생각된다.

• Food Industry And Nutrition
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• v.7 no.3
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• pp.27-34
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• 2002

해바라기를 주원료로 한 복합조성물인 해바톤(HYE-BATON, (주) 새벽을여는사람들)의 면역활성 증진효과와 당뇨 및 지질대사에 미치는 영향을 분석하였다. 시험관 내에서 HYEBATON을 첨가하여 먼역세포를 배양한 결과 면역세포가 현저하게 활성화되었다. 생쥐에 HYEBATON을 투여한 결과 세포 매개성 면역반응이 증진되었으며, 암세포 이식 생쥐에서 종양의 생장을 억제시켜 생존기간을 연장시키는 경향을 보였다. 또한, HYEBATON이 혈당과 지질 대사에 미치는 영향을 흰쥐에서 살펴보았다. 쥐를 정상식이군, streptozotocin (STZ) 투여에 의한 당뇨군, 고지방식이군으로 나누어 HYEBATON을 7주간 투여하였다. 경구포도당 내성 검사에서 HYEBATON은 당뇨군의 증가된 공복시 혈당을 감소시켰으며, 경구로 포도당을 투여 시에도 당뇨군의 혈당을 계속 낮게 유지시켰다. HYE-BATON 이 지질대사에 미치는 영향을 살펴본 결과, HYE-BATON은 정상식이군, 당뇨군, 고지방 식이군의 혈중 및 간의 콜레스테롤과 지질의 양을 유의성 있게 감소시키거나 혹은 감소시키는 영향으 ?보였다. 한편, 시험관내 유전독성시험 및 생지의 급성독성시험에서 HYE-BATON은 안전한 것으로 평가되었다. 이러한 결과로 보아 HYEBATON은 면역활성 증진효과 뿐만아니라 당뇨 쥐의 혈당 및 지질대사 개선효과를 보였으므로, 면역증징 및 당뇨와 지질대사 개선을 위한 기능성 식품으로서 활용이 기대된다.

• Journal of Life Science
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• v.13 no.3
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• pp.258-264
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• 2003

An agar-gel added soy beverage was developed. Optimum processing conditions for preparation of agar-gel were 1.5% agar with 0.1-0.2% sodium chloride and 0.1% glucomannan. And optimum manufacture conditions for soy juice were 10% solid seasoned with 3% sugar and 0.1-0.2% salt. The result of sensory evaluation revealed that overall acceptability of soy beverage with 10% solid seasoned with 3% sugar and 0.1-0.2% salt and agar-gel made with 1.5% agar, 0.2% sodium chloride and 0.1% glucomannan exceeded other groups of samples.

• Journal of Life Science
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• v.13 no.3
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• pp.349-354
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• 2003

In order to manufacture the high-quality products as well as to promote their consumption, processing conditions for anchovy snacks were investigated. Seasoning juice-1 were made for 7% sugar, 2% salt, 5% soy sauce, 2% ginger, 1% pepper, 5% garlic, 5% onion, 2% glasswort extract and 0.5% taurine with water. Seasoning juice-2 were made for 15% frying powder, 15-20% starch syrup, 10% soybean powder and 2% sesame powder with water. Sensory evaluation revealed that overall acceptability of anchovy snacks with 30% moisture before popping, 15% frying powder and 15-20% starch syrup in seasoning juice-2 with 20 seconds popping time exceeded other groups of samples.

• Annual Conference of KIPS
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• 2020.11a
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• pp.8-11
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• 2020

4 차 산업혁명 시대의 도래와 함께 AI, ICT 기술의 융합이 진행됨에 따라, 유저 레벨의 디바이스에서도 AI 서비스의 요청이 실현되었다. 이미지 처리와 관련된 AI 서비스는 피사체 판별, 불량품 검사, 자율주행 등에 이용되고 있으며, 특히 Deep Convolutional Neural Network (DCNN)은 이미지의 특색을 파악하는 데 뛰어난 성능을 보여준다. 하지만, 이미지의 크기가 커지고, 신경망이 깊어짐에 따라 연산 처리에 있어 낮은 데이터 지역성과 빈번한 메모리 참조를 야기했다. 이에 따라, 기존의 계층적 시스템 구조는 DCNN 을 scalable 하고 빠르게 처리하는 데 한계를 보인다. 본 연구에서는 DCNN 의 scalable 하고 빠른 처리를 위해 3 차원 메모리 구조의 Processing-In-Memory (PIM) 가속기를 제안한다. 이를 위해 기존 3 차원 메모리인 Hybrid Memory Cube (HMC)에 하드웨어 및 소프트웨어 모듈을 추가로 구성하였다. 구체적으로, Processing Element (PE)간 데이터를 공유할 수 있는 공유 캐시 및 소프트웨어 스택, 파이프라인화된 곱셈기 및 듀얼 프리페치 버퍼를 구성하였다. 이를 유명 DCNN 알고리즘 LeNet, AlexNet, ZFNet, VGGNet, GoogleNet, RestNet 에 대해 성능 평가를 진행한 결과 기존 HMC 대비 40.3%의 속도 향상을 29.4%의 대역폭 향상을 보였다.

• Korean journal of food and cookery science
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• v.23 no.3 s.99
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• pp.346-353
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• 2007

The purpose of this study was to find the optimal mixing ratios of Breen tea power and Opuntia ficus indica var. saboten powder for making acorn starch moot The pH, acidity, color values(L-value, redness, and yellowness), texture properties, and sensory characteristics of the acorn starch moot made with varying contents of the additives were measured. The acorn starch mooks were prepared at different ratios using 0.5, 1, 1.5, 2%(w/w) green tea powder and Opuntia ficus indica var. saboten powder, respectively, based on 9% acorn starch. The overall optimal ratios that satisfied all the sensory properties of the acorn starch moot were 1.5% green tea power and 0.5% Opuntia ficus indica var. saboten powder. The results suggest that the use of green tea and Opuntia ficus indica var. saboten is valuable for making acorn starch moot of good quality.

• Korean journal of food and cookery science
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• v.26 no.4
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• pp.481-489
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• 2010

This study was conducted to identify the optimal mixing ratios of turmeric powder or beet powder for the production of jelly. To establish the amount of turmeric powder or beet powder that could be added to jelly, physicochemical sensory characteristics and textural properties were measured. Specifically, jellies were prepared using gelatin containing turmeric powder or beet powder at ratios of 0.5, 1, 1.5 and 2%(w/w). Sensory evaluation of color, appearance, sweetness, chewiness, springiness, hardness, transparency and overall acceptability of jelly prepared using 0.5% turmeric powder resulted in a high score. Similarly, the color, appearance, sweetness, chewiness, springiness, transparency and overall acceptability of jelly prepared using 1% beet powder received a high score. Taken together, the results of this study suggest that turmeric and beet can be useful in the production of high quality jelly.

• Korean journal of food and cookery science
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• v.24 no.1
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• pp.68-75
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• 2008

The aim of this study was to evaluate the quality characteristics and antioxidant activity of yogurt containing spirulina. Yogurt base was prepared from skim milk added with $0.25{\sim}1%(w/v)$ spirulina powder and fermented with lactic acid bacteria (S. thermophilus : L. bulgaricus = 1 : 1) at $40^{\circ}C$ for 12 hr. Kiwi puree and oligosaccharides were then added. The addition of 1% spirulina powder stimulated the growth of lactic acid bacteria, which showed the highest viable cell count ($3.4{\times}10^9$ CFU/mL), and increased the titratable acidity (1.10%). The viscosity range of the yogurt was 6,000 to 9,000 cP, and the sugar content of the yogurt was around 18 $^{\circ}Brix$. The antioxidant activities were determined using the DPPH method, and the hydroxyl radical scavenging activity of the yogurt containing spirulina was higher than that of the control. The sensory evaluation scores for appearance, odor, taste, overall acceptability and buying intention were higher in the yogurt containing 0.25% spirulina than in the other groups. The amount of macronutrients in the yogurt containing spirulina was higher than that in the control. In addition, the amounts of micronutrients in the yogurt containing spirulina was significantly increased. According to these results, the optimum concentration of spirulina powder is around 0.25%.

• Korean journal of food and cookery science
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• v.13 no.2
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• pp.204-212
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• 1997

The characteristics of sponge cakes prepared with replacement of 30, 50, 75, or 100% of sucrose with isomaltooligosaccharide (IOS), fructooligosanharide (FOS), maltitol symp (MS), or maltitol powder (MP), were examined through physical measurement and sensory evaluation. The specific gravities of foams and cake batters were not significantly different among samples (p .0.05). The use of IOS increased the viscosity of cake batter. The cakes containing IOS, FOS, MS, or MP were softer than control cakes (sucrose 100%). Especially cakes prepared with 30, 50％ IOS, or 75, 100％ MP, appeared to be fragile. When increasing levels of IOS or FOS were incorporated in the cake formula, cake crust color was getting darker than that of control cake, whereas cake containing maltitol was getting lighter as the levels of replacement increased. Generally, the volume of cake containing FOS were superior to that of control cake, whereas those of cakes containing above 50% MP were inferior. Sensory analysis of experimental cakes did not show significant differences from the control cake for softness, springiness and gumminess. Sweetness increased replacing the sucrose with FOS, MS or MP (30, 50%) and moistness increased using IOS, FOS, MS, or MP without agreement with moisture contents of cakes. Replacement of 30, 50% sucrose with MS or 30％ with MP did not affect greatly the physical measurements or sensory characteristics studied.

• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.537-550
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• 2007

In a previous study, isoflavones showed prominent physiological effects on diabetes, hyperlipemia, and alcoholic hepatotoxicity. The purpose of this study was to develop isoflavone-rich bean sprout- and isoflavone extract-containing foods, to improve symptoms of diabetes and hyperlipemia. The foods employed were yogurt, bread, and cookies. Through sensory evaluations, the ingredient amounts were determined. In the sensory evaluations of the yogurt and bread, overall taste scores decreased with increasing amounts of bean sprout powder. However, for the cookies, the overall taste score increased with an increasing amount of bean sprout powder, and the addition of isoflavones had no influence on flavor. The results indicated the following ingredient levels for ultimate product development. For the yogurt, 100 mL of low fat milk was fermented at $50^{\circ}C$ for 36 hr, and mixed with 0.5 g of roasted bean sprout powder and 31 mg of isoflavone extract. For the bread, bean sprout powder was added to wheat flour at a replacement level of 10%, which was mixed with 12 g of butter and 124 mg of isoflavone extract for 200 g of dough. For the cookies, the bean sprout powder was added to wheat flour at a replacement level of 60%, and then mixed with 15 g of butter and 124 mg of isoflavone extract for 100 g of dough. The total isoflavone contents of the yogurt, bread, and cookies were 14.35 mg/100 mL, 38.24 mg/100 g, and 190.00 mg/100 g, respectively.