• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.8
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• pp.1236-1241
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• 2013

This study was conduct in order to provide information on formula optimization, salinity, and water content for commercialization of traditional buckwheat Soksungjang. To do this, we determined quality characteristics such as total microbial flora counts, amino-type nitrogen content, total polyphenol content, antioxidant activity, and performed a sensory evaluation. The moisture contents showed a gradual decrease during the fermentation period. There was no significant difference in all samples. During 70 days of fermentation, the pH showed a similar trend starting at a pH of 6, and dropping sharply to 5.5, except Experiment C (15% buckwheat powder in the meju, 10% NaCl, and 130% water in the total Soksungjang). On the other hand, total acidity increased regularly, however, its ranges were various points in all samples. The microbial population was reduced by 1~3 log cycle in all samples during the fermentation period. The content of amino-type nitrogen showed a gradual increase during fermentation, ranging from 160 to 213 mg% after 70 days. No remarkable difference in total polyphenol content and antioxidant activity was observed in all samples. In sensory evaluation, Soksungjang with 30% (control) and 15% (Experiment C) buckwheat showed a significantly higher overall score.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.2
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• pp.323-329
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• 1995

For the effective utilization of dark meat separated as by-product from skip-jack canning, the dark meat concentrate(DPC) was prepared by removal of extractable materials with ethanol from dried dark meat. Dark meat protein hydrolysate(DPH) was prepared by the hydrolysis of DPC with ${\alpha}-chymotrypsin$. ${\alpha}-Chymotrypsin$ hydrolysed DPC to the extend of 79% during 10hr. The solubility over a pH range 1~12 showed similar trend on the both of DPH and DPC. The highest solubility was 81% on the DPH and was 36% on the DPC at pH 3. The lowest solubility was 65% on the DPH and was 22% on the DPC at pH 7. The content of total free amino acid was higher in the DPC than in the DPH, but the content of total essential free amino acid was higher in the DPH. Especially, the contents of taurine in the DPC and DPH were much higher than those of other amino acids. The result of sensory evaluation on the fish sauce analogue showed good taste, color and odor at the supplemented level of 8g DPH per 100ml of raw solution of fish sauce analogue and didn't show signifcaint difference compared with market fish sauce(p<0.05). On the preparation of surimi gel, 2% substitution of DPH for the supplemented starch was the most appropriate level.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.3
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• pp.357-363
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• 2000

고추장의 품질을 향상시키고 재래식 전통 고추장과 유사한 맛을 지닌 고추장을 만들기 위해 재래식 전통 고추장에서 분리한 B.licheniformis 균주와 공장에서 대량 생산을 위해 개량해온 A. oryzae와, 비교적 호염성이며 알콜 발효 능력이 우수한 S.rouxii를 혼용하여 고추장을 담근 후 180일까지의 각 고추장의 이화학적 특성 변화를 조사한 결과는 다음과 같다. 단도는 모든 구에서 숙성 30일 까지 급격히 증가한 후 180일까지 거의 일정한 수준을 유지하였으며, 곰팡이 단용구에 비해 고초균과 효모 혼용구에서 숙성 기간 동안 높은 적정산도 값을 보였다. 조단백질은 숙성 기간 동안 대조구에서는 숙성 60일까지 약간 증가한 후 숙성 120일까지 급격히 감소하였으며 고초균 혼용구와 효모 첨가구는 숙성 90일 이후 감소한 후 숙성 120일 이후부터는 거의 변화가 없었다. 숙성 90일 이후부터는 B. licheniformis와 효모 혼용구에서 A. oryzae 단용구보다 조단백질 함량이 높았다. 환원당은 세 구간 모두 숙성 60일 경까지는 증가하는 추세를 보였으며, A. oryzae 단용구보다 B.licheniformis 균주와의 혼용구에서 높은 수치를 보여주었다. 비휘발성 유기산은 숙성 기간이 경과하면서 증가하였고 가장 많이 검출된 유기산은 pyroglutamic acid와 citric acid의 순이었다. 따라서 고추장의 숙성 과정 중 이화학적 특성 변화의 측면에서 볼 때 고초균과 효모 혼용구로 제조된 고추장이 구수한 맛의 생성면에서 유용한 담금법인 것으로 사료된다.

• Food Science and Preservation
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• v.23 no.4
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• pp.538-546
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• 2016

Kochujang was prepared by replacement of rice (25%, control) with pumpkin or purple sweet potato by 0. 5, 10, and 15% (total addition ratio of rice and sweet potato=25% of sample). Effects of the addition of sweet potato on physiochemical properties of fermented Kochujang were investigated. Viable cells of yeast decreased in the sweet potato-added Kochujang at the later stage of fermentation, while there was no significant difference in the number of bacteria among the test groups. As the addition ratio sweet potato increased, ${\alpha}$-amylase activity increased while protease activity decreased. Hunter L, a, and b values of Kochujang prepared with purple sweet potato were lower than those with pumpkin sweet potato. Changes in ${\Delta}E$ value was greater in Kochujang prepared with pumpkin sweet potato than that with purple sweet potato. Oxidation-reduction potential and water activity were higher in sweet potato-Kochujang than control, but reducing sugar content was higher in control. Alcohol and amino-type nitrogen contents were higher in Kochujang prepared with pumpkin sweet potato than that with purple sweet potato, but it was not significant. Overall sensory acceptability was highest in Kochujang prepared with 10% of purple sweet potato while that with 15% pumpkin sweet potato was the least preferred.

• Applied Biological Chemistry
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• v.50 no.4
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• pp.287-294
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• 2007

Effect of combined use of anti-microbial materials, such as ethanol, mustard and chitosan, on the quality of low salted kochujang was investigated during fermentation at $20^{\circ}C$ for 12 weeks. Viable cells of yeast increased remarkably during fermentation, but increasing ratio was significantly low in ethanol-mustard added kochujang. Activity of ${\beta}-amylase$ was high in anti-microbial material added kochujang, whereas ${\alpha}-amylase$ and protease activities were low in those groups. Water activity decreased during fermentation with being low in the control kochujang prepared with normal-salt without anti-microbial materials. Hunter L-, a- and b-values of kochujang increased during fermentation, and the degree of increase in total color difference $({\Delta}E)$ was low in ethanol added kochujang. Titratable acidity of kochujang was decreased in anti-microbial materials added group at late aging period, and oxidation-reduction potential was low in the control kochujang. Total sugar and reducing sugar contents of kochujang were high in ethanol-mustard added kochujang. Ethanol contents of kochujang increased at late aging period, with high values in ethanol-chitosan added kochujang. Amino nitrogen content increased during middle of fermentation, and ammonia nitrogen content of kochujang decreased in ethanol-mustard-chitosan added group during fermentation. After 12 weeks fermentation, sensory results showed that ethanol or ethanol-mustard added kochujang were the highest in color and flavor with the highest overall acceptability.

• Korean Journal of Food Science and Technology
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• v.13 no.4
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• pp.319-327
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• 1981

In order to reproduce and improve the Korean traditional Kochujang(fermented hot pepper-soybean paste), traditional and improved Kochujang Koji were prepared according to the standard method investigated in Chunrabookdo area and combined the raw materials of Kochujang by the traditional habit. Amino nitrogen contents were higher in improved Kochujang than in traditional one, those were in the range from 83 to 106 mg% immediately after brewing and 191 to 313 mg% at the end stage of brewing. Water soluble and ammonia nitrogen contents were most high in the improved Kochujang which was mixed with sodium chloride and brewed soysauce as seasoning. The content of reducing sugar of traditional Kochujang was higher than that of improved one during the brewing. Ethyl alcohol contents of all Kochujang samples were 0.04% at the early stage of brewing and that reached above 2.5% after $40{\sim}50$ days brewing.

• Korean Journal of Food Science and Technology
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• v.26 no.1
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• pp.23-25
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• 1994

To evaluate the quality difference between rice starch syrup Kochujang (RSSK) and rice flour Kochujang(RFK), moisture content, pH, titrable acidity, reducing sugar, amino nitrogen and color were measured for 90 days. Moisture content was no great difference between samples and was slowly increased during aging. pH of RSSK was 6.03 and that of RFK was 5.94 after mashing. And it was slowly decreased during aging. Titrable acidity was increased with no great difference between RSSK and RFK. Reducing sugar content of RSSK and RFK was 17.0% and 5.8% after mashing respectively. Reducing sugar content was increased till 40 days, but was decreased thereafter. Amino nitrogen content of RSSK was 123.6 mg% and that of RFK was 93.0 mg% after 20 day aging. Lightness of RSSK was higher than that of RFK, but redness was similar between RSSK and RFK.

• Electrical & Electronic Materials
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• v.8 no.4
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• pp.518-525
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• 1995

본 고에서는 Nb$_{3}$Sn 초전도선재의 대표적인 제조방법 및 원리 그리고 고자장마그네트 설계시 중요한 요소인 Nb$_{3}$Sn의 자장중 초전도특성 및 기계적특성 등에 대하여 고찰하고자 한다. 또한 Nb$_{3}$Sn 초전도선재의 응용분야로서 몇가지 대표적인 예를 들어 현재 세계적으로 활발하게 진행되고 있는 선진국의 고자장 초전도마그네트와 관련된 연구개발동향을 소개하고자 한다.

• Journal of the Korean Society of Manufacturing Technology Engineers
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• v.19 no.6
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• pp.790-796
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• 2010

This paper designed the horn of half-wave needed for Ultrasonic meta) welding. The horn has to be designed and manufactured accurately, because measurements such as the shape, length, mass and etc. have effects on the resonant frequency and the vibration mode. Designed horn of half-wave has the feature of 40,000Hz of nature frequency, and maximizes vibration range in the Tip by resonance in the frequency of ultrasonic wave machine. In this study, we calculated and analyzed the natural frequency to find the optimal design of the horn that amplified the amplitude about double by the modal analysis and harmonic analysis using ANSYS. And we did FFT analysis of the manufactured horn.

• VENDING MACHINE INDUSTRY
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• no.autumn
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• pp.119-166
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• 2000

전기용품안전인증제도가 올 7월부터 새롭게 바뀌었다. 이같은 개정은 전기용품의 안전관리 제도가 국제적인 기준에 부합하지 아니하므로 정부에 의한 형식승인제도를 민간기관에 의한 안전인증제도로 전환함으로써 전기용품의 제조 및 안전관리를 선진화하기 위함이다. 개정의 주요 골자를 살펴보면 종전에는 전기용품중 화재$\cdot$감전 등의 위험 또는 장해가 발생할 가능성이 높은 전기용품에 형식승인을 받도록 하던 것을, 앞으로 제품을 모델별로 안전승인기관의 안전인증을 받아 제조하도록 하고, 화재$\cdot$감전 등의 위험 또는 장해가 발생할 가능성이 적은 전기용품에 대해서는 자율적으로 안전인증을 받을 수 있도록 했다. 새롭게 바뀐 전기용품안전인증제도에 대해 관련업체들이 혼선 없이 잘 대처할 수 있게하기 위해 ${\lceil}$전기용품안전인증, 이렇게 달라진다${\rfloor}$를 특집으로 준비했다.