• Information Display
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• v.22 no.4
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• pp.34-44
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• 2021

90년대 초 LCD (Liquid Crystal Display)는 연관된 반도체 산업과 함께 제2산업의 쌀로 불리며 정부와 관련업계의 높은 관심 속에 큰 성장을 이루었다. 삼성은 일본 기업에 비해 LCD 개발을 늦게 시작했지만 패널 대형화와 넓은 광시야각을 구현한 PVA (Patterned Vertical Alignment) 모드 (mode)를 실현하고, 여기에 더하여 측면 시인성 문제까지 해결한 공정이 단순하며 높은 대비비를 구현하는 SPVA (Super Patterned Vertical Alignment) 및 PSVA (Polymer-Stabilized Vertical Alignment) 모드를 개발하였다. 이와 동시에 새로운 액정 주입 방식인 ODF (One Drop Filling) 기술을 최초로 양산에 접목함으로써 LCD 산업에서 경쟁사들이 따라올 수 없는 훨씬 앞선 제1 주자가 되었다. 이 보고서는 삼성이 SPVA와 PSVA 모드를 역경 속에서 타사들과 어떻게 경쟁하며 발전시켜 왔는가에 대한 내용과 ODF 기술에 대해 삼성의 고유 자산권을 침해하지 않는 범위 내에서 서술하고자 한다. ※ 대비비: 화면의 백색상태 (white state)와 암흑 상태 (black state)의 광비 (光比)

• Korean Journal of Food Science and Technology
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• v.51 no.6
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• pp.509-516
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• 2019

In this study, the general components, particle size, starch content, hydrolysis index (HI), and estimated glycemic index (eGI) of 'Ilpum', a medium-amylose rice cultivar, were compared with those of 'Dodamssal', a high-amylose rice cultivar containing resistant starch. The volume weighted mean was significantly smaller in 'Dodamssal' than in 'Ilpum'. The resistant starch content of 'Dodamssal' was about 13% and there were no differences in terms of particle size. The HI and eGI were found to be significantly higher in 'Ilpum', and there were no statistical differences in 'Dodamssal' except for samples with an average particle size of less than 50 ㎛. Therefore, 'Dodamssal' was concluded to be valuable as a health-food material since it is easily ground evenly when processed into rice flour, contains resistant starch, and has a low glycemic index. These results could be used as basic data for developing processed 'Dodamssal' rice-based products.

• International Commerce and Information Review
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• v.10 no.3
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• pp.315-331
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• 2008

Korean rice industry is facing new challenge. Nowadays, rice price is ever rising since last year. Difference between domestic price and international price is also ever decreasing and korean rice has chance to win over foreign rice because of better quality and low price. Now is the time to discuss on tariffication of rice import. Even if Korea follows modality of DDA, Korean rice market does not give in to foreign rice. On the other hand, Korean policy makers should make efforts to find way for grain sovereignty.

• 식품문화 한맛한얼
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• v.1 no.4
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• pp.23-28
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• 2008

고추는 우리나라 국민의 식생활에 있어 빠져서는 안 될 조미채소로 쌀 다음으로 농업총생산액이 가장 높으며 전체 채소 중 가장 많은 재배면적과 생산액을 차지하는 중요한 환금성 작물중의 하나다. 고추의 원산지는 열대 아메리카(미국 남부로부터 아르헨티나 사이에 분포)로 고온성 작물에 속하며 우리나라에 고추가 도입된 내력은 광해군 6년(1614년) 이수광이 저술한 "지봉유설"에 고추를 가리키는 '남만초'의 기록이 있고 그 도입경로가 왜국인 까닭에 '왜개자(倭芥子)'라고도 불렸으며 이것을 재배한다는 기록으로 보아 그 이전에 도입된 것으로 추정된다.

• Food Engineering Progress
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• v.15 no.1
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• pp.56-63
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• 2011

Durum wheat semolina was added into wet-milled rice flour in order to improve chewy texture, firm bite ("al dente"), and resistance to overcooking of the ordinary rice noodles. Wet noodles were prepared by mixing 0 (control), 5, 10, 15, and 20% (w/w) of semolina per semolina and rice flour mixtures. Vital gluten (4%, w/w) and salt (2%, w/w) were added to form the pliable strands of wet noodles and final moisture contents of the raw mixtures were equalized at 45%. Pasting properties of the suspended flour mixtures as measured by the Rapid Visco Analyser (RVA) showed slight increases (up to $1.2^{\circ}C)$ in pasting temperatures along with the considerable decreases in peak viscosities as semolina increased at over 15%. Reduced shear thinning and retrogradation of the starch solution that leads to hardening of the cooked noodles were indicated by lowered breakdown viscosities and gaps between finaland setback viscosities from the RVA viscogram as semolina increased at over 10%. Reduced water uptake and turbidity increases of the cooking water as caused by the soluble starches from the noodle were also noted as the content of semolina increased. More or less significant (p<0.05) decreases in colorimetric L (lightness) value of the raw- and cooked noodles were observed as semolina increased while a- (redness) and b (yellowness) values were rather increased at the same moment. Textural properties of the cooked noodles such as hardness, springiness, cohesiveness, gumminess, and chewiness from TPA tests were significantly (p<0.05) influenced by added semolina, even at 5%-levels or more. It can be concluded that addition of semolina into rice flour could provide easy handling of the wet noodles without distortion during transportation, integrity and firm bite of the cooked noodles, and less loss of starch to the cooking water in comparison with the ordinary rice noodle. It was finally suggested that optimum level of the semolina in the product was approximately 10% for the quality wet rice noodle products.

• Bulletin of Food Technology
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• v.19 no.4
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• pp.85-103
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• 2006

지리적 표시란 농산물 및 그 가공품의 명성, 품질, 기타 특징이 본질적으로 특정지역의 지리적 특성에 기인하는 경우, 당해 농산물 및 그 가공품이 그 특정지역에서 생산된 특산품임을 표시하는 것을 의미한다. 지리적 표시제는 우수 농산물 및 그 가공품의 지리적 표시를 등록.보호함으로써 지리적 특산품의 품질을 향상하고 지역특화산업으로 육성하여 생산자를 보호.육성하고, 소비자에게는 특정 제품에 대한 지리적 명칭의 정보를 제공함으로써 안전하고 우수한 농산물 및 그 가공품을 소비할 수 있게 하여 궁극적으로 생산자와 소비자를 모두 보호하는 것을 목적으로 한다. 우루과이라운드(UR)에 의한 무역협상 타결로 '95년에 출범한 세계무역기구(WTO)는 "무역관련 지적재산권 협정(Agreement on Trade Related Aspects of Intellectual Property Rights: TRIPs)"을 다자간 무역협상의 대상으로 추가함으로써 통상교섭의 영역을 상품 및 서비스생산 중심에서 지적재산권 영역까지 확대시켰다. 우리나라는 2001년부터 "TRIPs" 협정에 대한 일반적 이행을 의무화하고 있으며, '96년 10월 한.EU기본협력협정 체결시 EU의 지리적표시 보호를 위한 제도적 장치 마련을 요구하는 등 국제적인 지리적표시 보호 강화 움직임에 보다 적극적으로 대처하고, 우리나라의 우수한 지리적 특산품을 국내 및 국제적으로 보호하기 위해 '99년 농수산물품질관리법에 지리적표시 등록제가 도입되었다. 현재 보성녹차, 하동녹차, 고창복분자, 영양고추 및 서산육쪽마늘, 의성마늘, 괴산 고추 및 순창고추장, 괴산 고춧가루, 성주참외, 해남겨울배추, 이천쌀, 철원쌀이 등록되었고 지역 경제 활성화에도 가교 역할을 하고 있어 다양한 품목에 대한 지리적 표시 등록을 위한 연구가 적극적으로 진행되고 있다. 본 고에서는최근 수행한 음성 고추, 제주 광어, 제주 감귤의 지리적 특성과 품질 특성과의 관계를 조사 분석한 연구내용을 소개하고자 하였다.

• Food Engineering Progress
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• v.13 no.3
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• pp.176-182
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• 2009

This study was carried out to analyse the physicochemical characteristics of soybean pastes with the sword beans and general soybean pastes. There was no difference in contents of general component (moisture contents, crude ash, crude fiber, crude fat) among the soybean pastes, but contents of crude protein was higher in J1, J2 compared to the others. Amylase activity was higher in J3, J4 adding the rice, and protease activity was higher in J1, J2 that has higher soybean contents than the others. Reducing sugar contents was higher in J3, J4 that has high amlyase activity with value of 8.53${\pm}$0.45% and 8.36${\pm}$1.05%, and amino-type nitrogen contents was higher in commercial soybean paste K5, K6 than other soybean pastes with value of 668.34${\pm}$4.11 mg% and 642.64${\pm}$2.05 mg% respectively.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.67 no.2
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• pp.95-110
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• 2022

This study was conducted to determine the extent to which climate change is expanding areas in which barley can be successfully cultivated. In 2019 and 2020, we collected data on areas that had requested certified seeds from the Korea Seed and Variety Service to determine potential cultivation areas. In addition, we surveyed the growth and yield of different types of barley in fields. Certified seeds of hulled and dehulled barley were requested by farmers across Korea from the Korea Seed and Variety Service in both years. Areas that were provided with certified seeds were considered potential barley cultivation areas. The varieties and use rates of certified seeds varied based on the barley type and region. For example, certified seeds of dehulled barley in 2019 and 2020 were not used in some areas, whereas in others, these seeds constituted 100% of the seeds sown for barley crops. In 2019 and 2020, the average sowing days in Korea were from October 17 to November 9 for dehulled barley, October 26 to November 13 for hulled barley, October 19 to November 5 for malting barley, and October 3 to November 1 for naked oats. Thus, the sowing days of the barley types varied depending on the area and year they were used. For example, in the case of hulled barley in Jeonnam, some farmers sowed until December 12. The yield per 10 a of barley cultivation was typically higher in the main production areas than in the cultivation limit areas. In extreme cases, harvest was impossible in some cultivation limited areas, such as Gangwon-do. Based on the current 20-year January minimum average temperature (JMAT) in Korea (2002-2021), climate change scenarios suggest that barley cultivation is feasible, provided that the minimum temperature in January is no lower than -10℃, -8℃, and -4℃ for hulled barley, dehulled barley, and for malting barley and naked oats, respectively. Additionally, cultivation of barley across South Korea seems feasible based on data on certified barley seeds by area. Although both JMAT and certified seed data suggest that barley cultivation across Korea is feasible, our survey results of barley growth and yield showed that harvest was impossible in certain cultivation areas, such as Gangwon-do. Therefore, climate change scenarios related to the cultivation limits of different barley types need to be re-estimated by factoring in survey data on the growth and yield of crops within those cultivation areas.

• Food Engineering Progress
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• v.14 no.2
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• pp.135-145
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• 2010

In order to enhance overall quality of the Backsulki, a sweet potato flour (SPF) which is rich in sugar and dietary fiber was added into the rice flour at 0, 5, 15, and 25% (w/w, db) ratios. Quality changes of the products were evaluated by storing at 5, 15, and 25$^{\circ}C$ for 4 days. Water binding capacity, swelling power, and solubility of the products increased as the SPF increased. Hunter colorimetric a- and b-value increased while L value of the products decreased as the SPF increased. Retarded retrogradation of the flour mixtures containing the SPF was shown from the DSC thermogram as indicated by the decreased $\Delta$H values. Increases in $T_{i}$ and $T_{p}$ values in relation with the starch gelatinization were shown from the DSC thermogram with a temperature margin of 15-20$^{\circ}C$ as the SPF increased. Increases in softness along with decreases in springiness and chewiness of the products were shown as the SPF increased. It was not so much the storage temperature as the added SPF affected the final texture of the products. Retarded growth of the total microbes of the products was noted by the added SPF during storage at 25$^{\circ}C$ for 3 days. Regarding the above and additional sensory preference scores of the products, a 15%(w/w) level of the SPF was suggested as optimum for the best Backsulki with improved qualities.

• Food Engineering Progress
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• v.23 no.4
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• pp.283-289
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• 2019

This study was performed to determine the effect of psyllium husk addition on the physical properties of rice extrudates. Rice-based formulations mixed with psyllium husk (0, 7, 14 and 21%) were extruded at a die temperature of 140℃, screw speed of 200 rpm, and moisture content of 20%. As the content of psyllium husk increased, expansion ratio decreased, while piece density and specific length increased. Apparent elastic modulus, breaking strength, adhesiveness, and hardness augmented with an elevation in psyllium husk content. Lightness declined as psyllium husk content furthered, while redness, yellowness, and color difference intensified. Water soluble index and water absorption index increased with an increased amount of psyllium husk. In conclusion, the addition of psyllium affected the expansion of extruded rice snack possessing hard texture, small cells, and sticky texture due to higher water absorption during hydration.