• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.399-405
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• 2005

This study investigate the effects of variations in the mont of raw yeast added to Jeung-Pyun on the quality changes during a storage period ranging from $0\~4days.$ The results of height and volume showed that Jeung-Pyun prepared with the $0.5\%$ raw yeast added had the most fermentation. The rheological properties measured by texturometer were significantly different among the raw yeast-added Jeung-Pyun during the storage period. The degree of hardness of raw yeast-added Jeung-Pyun slowly increased during storage at room temperature ($20^{\circ}$). Hunter's color test showed no significant differences. In sensory evaluation, Jeung-Pyun prepared with $0.5\%$ raw yeast-added had the most favorable quality.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2003.05a
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• pp.95-95
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• 2003

시루에 찌는 찐떡의 일종인 증편(蒸片)은 막걸리 등의 술, 누룩, 엿기름 등을 넣어 발효시켜 빵과 유사한 해면상(海綿狀)의 조직 특성을 갖는데 발효시간이 8-12시간으로 긴 것이 단점이다. 따라서 발효원으로 막걸리와 생이스트를 사용하여 전통적인 증편의 시큼한 술맛은 유지하면서 발효시간을 단축시키기 위해 생이스트 첨가량을 멥쌀가루의 0％, 0.25％, 0.50％, 0.75％, 1.00％로 달리하여 증편의 기계적, 관능적 품질특성을 저장기간 동안 평가하여 적합한 표준조리법을 제시하고자 한다. (중략)

• 베이커리
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• no.4 s.345
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• pp.130-130
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• 1997

• 베이커리
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• no.7 s.396
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• pp.116-117
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• 2001

• Proceedings of the Korean Environmental Sciences Society Conference
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• 2008.11a
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• pp.159-161
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• 2008

중금속에 대한 식물의 내성여부와 중금속 스트레스하에서 식물의 생리적 특성을 파악하기 위해 좀개구리밥, 생이가래, 은행이끼, 수련, 부들 등 5종의 식물을 대상으로 카드뮴(Cd$^{2+}$)의 농도를 달리하여 처리한 후 시간별로 식물의 광합성효율을 분석하였다. 그 결과 좀개구리밥는 카드뮴에 가장 민감하게, 생이가래와 은행이끼 등은 조금 민감하게 반응하였으며, 수련 등은 다른 식물종에 비해 덜 민감한 것으로 나타나고 있다. 좀개구리밥은 카드뮴 농도가 증가할수록 정상적인 O-J-I-P 곡선에서 J, I, P의 값이 큰 폭으로 떨어지고 있으며, 이는 카드뮴 농도가 증가할수록 명반응 중심이 손상을 입거나 어떤 원인에 의해서 불활성됨으로써 광합성 효율 즉 Fv/Fm의 감소를 일으키기 때문이다.

• Journal of Mushroom
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• v.8 no.1
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• pp.16-21
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• 2010

Sparassis crispa(Cauliflower mushroom) was an edible mushroom that shows remarkably high contents of 1.3-${\beta}$-Dglucan compared to other edible mushroom. The mushroom was known to give high antitumor and immunology activated, and then this mushroom was recently cultivated in Japan and Korea. However, cultivation methods ware becoming kept in secret or patents by some companies with complicated procedures. And it was not established cultivation methods of Sparassis crispa up to now. This study was conducted to solve the problem by short-log cultivation method of Sparassis crispa. Some factors effecting on the mycelial growth and primordial formation of Sparassis crispa were investigated. We could produce the mushroom using short-woods of Larix leptolepis, Pinus densiflora, Pinus rigida and Quercus acutissima. We get to high yield fruit-body on short-log cultivaiton of Pinus rigida. And soaking for 8hours in water solution containing 5% uncooked yeast with short-wood of Pinus rigida. The optimal moisture content and temperature were 90~95% and $23{\sim}25^{\circ}C$, respectively.