• 베이커리
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• no.3 s.368
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• pp.114-116
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• 1999

• The Korean Journal of Food And Nutrition
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• v.16 no.4
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• pp.359-364
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• 2003

Frozen doughs for danish pastries were made by straight dough method to study the effect of thawing temperature on the quality of pastries. Danish pastry doughs were immediately frozen at -40 $^{\circ}C$ quickly after make-up and stored for 6 weeks at -20$^{\circ}C$ and baked after thawing and fermentation a week. Thawing temperature and fermentation time were controled to 3 hr at 5$^{\circ}C$, 2 hr at 10$^{\circ}C$, and 1.5 hr at 20$^{\circ}C$, respectively. The number of survival yeast cells in dough and the volume, the moisture content, the texture of danish pastries were investigated. Survival yeast cells showed the highest number at thawing temperature of 5 $^{\circ}C$. The volume of danish pastries decreased significantly according to the increase of frozen storage time and danish pastries thawed at 5$^{\circ}C$ revealed the largest volume. In moisture contents of danish pastry, there was no significantly difference without regard to the thawing temperature but showed the highest moisture content at thawing temperature of 20$^{\circ}C$. Danish pastries thawed at 5$^{\circ}C$ accomplished the best texture in the resulting pastry.

• Applied Biological Chemistry
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• v.46 no.1
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• pp.39-45
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• 2003

This study was conducted to investigate the effect of ash contents of bread flour on the rheology of frozen dough In making frozen dough by measuring amylograph, flrinograph and extensograph. The quality of frozen-stored dough under freezing condition ($-20^{\circ}C$, 12 weeks) was evaluated by measuring final proof time, moisture content, baking loss, loaf volume and hardness of bread with storage time. In bread flour with high ash content farinogram showed that water absorption, degree of softening increased but valorimeter value decreased. In bread flour with low ash content amylogram showed that gelatinization temperature and maximum viscosity increased and extensogram showed that the area and resistance of the bread flour increased. As the proof time increased the extensibility decreased. Final proof time of frozen dough was shortened at the bread flour with low ash content with storage time. In bread using the flour with high ash content, moisture content, increased but baking loss rate decreased while the hardness of product increased slowly with time. But in bread using the flour with low ash content, the loaf volume of baking increased but the hardness of product decreased. As the frozen storage time was shortened, the product was more stable and better in quality.

• The Korean Journal of Food And Nutrition
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• v.17 no.3
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• pp.322-327
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• 2004

This study was carried out to evaluate the effect of flour's protein contents on the quality of Danish pastries made with frozen doughs. Danish pastries for frozen dough were made by straight dough method. Frozen doughs were stored for 12 weeks at -20$^{\circ}C$ and baked after thawing and fermentation a month. The volume, the moisture content, the texture and the quality evaluation of Danish pastries were investigated. The volume of Danish pastry decreased with the increase of frozen storage time. Danish pastry made by flour of 13.2% protein content showed larger volume than that made by flour of 9.2% protein content. The moisture content of Danish pastry revealed that there were no significant decrease with the increase of frozen storage time. In terms of hardness, Danish pastry made by flour of 9.2% protein content accomplished the best texture in the resulting pastry. On the quality evaluation, Danish pastry made by flour of 13.2% protein content had the highest score.

• Korean Journal of Food Science and Technology
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• v.33 no.2
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• pp.190-194
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• 2001

This study was carried out to investigate the possibilities of using xanthangum, guargum and ${\kappa}-carrageenan$ as cryoprotectant by examining changes in water content, specific volume, and hardness of bread made from the doughs with gums at $-20^{\circ}C$ freezing chamber for 12 weeks. The specific volume of bread decreased with time. It decreased more sharply in the control. The bread with lowest specific volume had the highest value in the hardness. The bread with ${\kappa}-carrageenan$ showed the lowest value in the hardness. In the water-holding capacity of frozen dough, the bread with ${\kappa}-carrageenan$ had the highest value, and ${\kappa}-carrageenan$ was effective in the protection of the degradation in the quality of the frozen dough during the frozen storage. In the sensory evaluation, texture, color and appearance of the control and the breads with gums did not show the difference for 1 week, but the breads with gums showed the higher score than control in sensory characteristics in the frozen storage for 12 weeks. The bread with ${\kappa}-carrageenan$ showed the highest sensory score during the frozen storage. These results were summarized that ${\kappa}-carrageenan$ was most effective in the protection from the degradation of the quality of frozen dough during the frozen storage.

• Korean Journal of Ecology and Environment
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• v.40 no.1
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• pp.93-102
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• 2007

The runoff characteristics of organic matter in turbid water were investigated in eleven tributary streams of the Han River system, Korea. The flow-weighted event mean concentrations of organic matter ranged from 1.5 to 3.2 mg $L^{-1}$ of DOM and 2.2 of 29.1 mg $L^{-1}$ of POM, respectively. The SUVA value which reflects the proportion of humic substance in organic matters was higher during the rainfall season, meaning that the runoff of refractory form increase in this period. Stable carbon isotope ratios of both POM and DOM were different among streams, which reflect the sources of organic matter. DOM isotope ratios were less depleted of $^{13}C$ than that of POM by approximately 1 to $2%_{\circ}$ ${\delta}^{13}C$ of the several turbid streams (the Mandae Stream, the Jawoon Stream, and the Daegi stream) were heavier than those of clear streams. ${\delta}^{13}C$ values in the turbid upstream tributaries were similar to those of downstream reaches (such as the Soyang River, the Sum River, and the Seo River). From the ${\delta}^{13}C$ analysis of POM it could be calculated that $C_4$ pathway contributed approximately 15.9 to 23.6% of organic matter in several turbid upstream sites, and over 20% in the three sites of large downstream reaches. On the contrary it contributed only 9.1 to 12.8% in clear streams of forest watersheds. In the Soyang River, $C_4$ pathway organic matter contributed 8.8% of the DOM pool.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.178-178
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• 2003

다품종 소량 생산에 적합하고 소비자들에게 신선한 제품을 제공할 수 있을 뿐 아니라 노동력을 절감할 수 있는 등 여러 가지 이점으로 인해 냉동 반죽의 사용이 증가되고 있다. 하지만 냉동 중에 효모와 글루텐이 손상되어 냉동 반죽으로 제조한 빵은 부피가 작고 노화가 빠르게 진행되는 단점을 보인다. 따라서 이러한 단점을 보완하기 위한 다양한 방법이 요구되며 그 중 하나로 보수성과 빙결정 생성 억제능력을 가지는 다당류와 단백질을 첨가하여 그 효과를 살펴보고자 한다. 사용된 첨가물은 다당류로 carrageenan(C)과 sodium alginate(A), 단백질로 whey(W)와 casein(C)이었는데 다당류와 단백질을 각각 1:1로 혼합해서 첨가하였다. 정해진 배합비 대로 반죽을 하고 급속 동결시킨 후 일주일 동안 저장하면서 5차례 냉동-해동을 반복한 반죽을 시료로 사용하였다. 냉동 반죽을 해동시킨 후 발효정도를 측정하기 위해 발효팽창력을 측정하였다. 냉동 반죽으로 식빵을 제조하고 빵의 비용적, 색도를 측정하였고 관능적 특성으로 crumb부분의 색, 대칭성, 균일성, crust의 색, 터짐성을 측정하고 맛, 향, 조직감, 전반적 기호도를 측정하여 냉동 반죽의 제빵 특성을 조사하였다. 또한 3일간 냉장저장하면서 texture와 수분함량을 측정하여 시료에 따른 노화도를 측정하였다. 냉동생지의 발효팽창력에서 WK 첨가구가 23.5, WA 첨가구가 24.75로 CK, CA 첨가구에 비해 3∼4정도 큰 값을 보였으며, 모든 첨가구가 대조구 18.5보다 큰 발효력을 보였다. 식빵의 비용적은 WK 첨가구 3.539, WA 첨가구 3.506, CA 첨가구 3.377, CK 첨가구 3.247, 대조구 3.064 순으로 큰 값을 보였는데 비용적은 발효력과 정의 관계를 보임을 알 수 있었다. 제조당일과 냉장고에 3일간 저장한 빵의 수분함량, 경도를 비교해 보면 수분함량 의 경우, 대조구가 43.63%에서 42.31%로 1.32% 줄어 가장 큰 감소율을 보였으면 CK 첨가구가 45.12% 에서 44.30%로 0.815% 줄어 가장 작은 감소율을 보였다. 그 외 첨가구의 경우 변화율은 1.26∼l.3%로 유의적인 차이를 보이지 않았다. 대체적으로 수분함량의 감소가 대조구보다 첨가구에서 작은 것은 첨가제의 보수성에 기인하는 것으로 사료된다. 경도의 경우, CK 첨가구가 0.244kg에서 0.558kg로 0.334 kg증가하였으며 대조구는 0.212kg에서 0.530kg으로 0.318kg증가하여 다른 첨가구에 비해 높은 경도를 나타내었다. CK 첨가구의 경우, 저장 중 수분함량의 감소율이 가장 작은 것과 달리 경도에 있어서 가장 큰 값과 증가 경향을 나타냈는데 이는 CK 첨가구의 빵이 다른 첨가구의 빵의 비용적보다 작은 것과 관련이 있다고 판단된다. 빵 내부의 색도를 측정했을 때 명도 L값은 CA 첨가구가 76.162로 가장 컸고 WA 첨가구가 12.822로 가장 작은 값을 나타냈으며 다른 첨가구와 대조구의 L값은 73∼74의 범위로 유의적인 차이가 없었다. 적색도 a값과 황색도 b값에서 모든 첨가구가 대조구에 비해 낮은 값을 보였다. 색도의 결과와 관능적 특성 중 내부 색의 선호도를 비교해 보면 큰 차이는 없지만 대조구보다 높은 명도값과 낮은 적·황색도값을 가지는 첨가구의 선호도가조금 높음이 확인되었다. 그 외 관능적 특성들에서도 대조구와 첨가구의 빵의 선호도 차이는 크게 군별되지 않았다. 결론적으로 실험에 사용된 첨가제는 냉동변성을 억제시켜 반죽의 발효력과 빵의 비용적을 높이고 또한 노화도를 늦추는등 냉동반죽의 제빵성을 높이는데 기여할 수 있을 것으로 생각된다.

• Journal of Korean Medical classics
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• v.18 no.4 s.31
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• pp.27-43
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• 2005

통과대(通過對)${\ulcorner}$내경(內經)${\lrcorner}$ 중출현적조신적개념급용조신치병적방법적연구(中出現的調神的槪念及用調神治病的方法的硏究), 득출여하결론(得出如下結論): 조신이양생지의(調神以養生之意), 용우지금(用于至今). ${\ulcorner}$내경(內經)${\lrcorner}$중신지의(中神之意), 우기표현위여우주자연지신(尤其表現爲與宇宙自然之神)[천신(天神)]상응적인체지신(相應的人體之神)[인신(人神)]상(上), 즉천인상응적사상교위돌출(卽天人相應的思想較爲突出) 형신상호관계상(形神相互關係上), 재유지형신합일적사상적동시(在維持形神合一的思想的同時), 비기양형경가중시어조신(比起養形更加重視於調神). 재양생방면(在養生方面), 조신의조시간급공간(調神依照時間及空間), 분위사시조신화오장신조신(分爲四時調神和五臟神調神). ${\ulcorner}$소문(素問).사기조신대론(四氣調神大論)${\lrcorner}$적요지시이사시출현적자연계적변화규율(的要旨是以四時出現的自然界的變化規律), 응대청정적우주정신래수련신심(應對淸靜的宇宙精神來修練身心). ‘이념요법(移念療法)’시통과개변재인체오장내정기적운행위치(是通過改變在人體五臟內精氣的運行位置), 진행치료적방법(進行治療的方法). 기내용개괄료기타각종정신요법(其內容槪括了其他各種精神療法). 대지언고론요법적한의학해석(對至言高論療法的韓醫學解釋), 불시이이유오행혹음양이론작위의거(不是以已有五行或陰陽理論作爲依據), 이시가종사상의학중조도. 기원인시사상의학적출발점(其原因是四象醫學的出發點), 불시이단순적육체무병작위기목적(不是以單純的肉體無病作爲其目的). 저일점(這一點), 종명확지표현재수세보원적성명사단론중(從明確地表現在壽世保元的性命四端論中). 대생리병리독특적유심론관(對生理病理獨特的唯心論觀), 시이제마선생탁월관점(是李濟馬先生卓越觀点). 한방음악치료초월료이행동주의심리학위중심(韓方音樂治療超越了以行動主義心理學爲中心), 발전기래적기유적음악요법적국한성(發展起來的旣有的音樂療法的局限性), 약여약물(若與藥物), 침구치료병용(鍼灸治療倂用), 불근가이치료신경정신질환(不僅可以治療神經精神疾患), 환가이치료기타각종신체질환(還可以治療其他各種身體疾患). 기공시이응신(氣功是以凝神), 의수(意守), 의념등표현(意念等表現), 작위기주요조신방법적일종수신법(作爲其主要調神方法的一種修身法).

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.3
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• pp.335-341
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• 2013

Kyungokgos purchased in local markets in Korea vary in their combination and mixing ratios during processing. This study was investigated qualities of Kyungokgos manufactured traditionally to evaluating its qualities. The general components of Kyungokgos were moisture (18.62~49.78%), ash (0.198~1.211%), protein (0.89~3.58%), lipid (0.16~1.14%) and carbohydrates (47.95~77.08%). The color values of L, a, and b were 26.49~73.87, 16.51~38.64, and 45.41~88.94, respectively. The viscosity was classified into three non-Newtonian type groups: high, medium, and non-dilatant, according to the increase of loop execution times. Three extracts (KOG-1, -7, and -8, in a 30-fold dilution) showed no cytotoxicity toward RAW 264.7 cells, while the extracts of KOG-2, -4, and -5 showed a low cytotoxic effect. KOG-1 and -2 extracts with low cytotoxicity markedly inhibited the production of the inflammatory mediators-nitric oxide (NO) and tumor necrosis factor-alpha (TNF-${\alpha}$) in LPS-stimulated RAW 264.7 cells. These results indicate that KOG-1 and -2 extracts have anti-inflammatory activity in LPS-stimulated RAW 264.7 macrophages.

• Korean Journal of Agricultural and Forest Meteorology
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• v.9 no.2
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• pp.109-120
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• 2007

The information on flowpath, storage, residence time, and interactions of water and carbon transport in a catchment is the prerequisite to the understanding and predicting of water and carbon cycling in the mountainous landscapes of Korea. In this paper, along with some up-to-date results, we present the principal methods that are currently used in HydroKorea and CarboKorea research to obtain such information. Various catchment hydrological processes have been examined on the basis of the water table fluctuations, the end-member mixing model, the cross correlation analysis, and cosmogenic radioactive isotope activity. In the Gwangneung catchment, the contribution of surface discharge was relatively large, and the changes in the amount, intensity and patterns of precipitation affected both the flowpath and the mean residence time of water. Particularly during the summer monsoon, changes in precipitation patterns and hydrological processes in the catchment influenced the carbon cycle such that the persistent precipitation increased the discharge of dissolved organic carbon (DOC) concentrated in the surface soil layer. The improved understanding of the hydrological processes presented in this report will enable a more realistic assessment of the effects of climate changes on the water resource management and on the carbon cycling in forest catchments.