• 주류산업
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• v.28 no.1 s.95
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• pp.84-85
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• 2008

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2002.02a
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• pp.375-380
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• 2002

장 등(2001)에 의해 개발된 보급형 홍삼제조용 건조기를 이용하여 최고급 품질의 천지삼(H&EG)등급 홍삼의 수율을 15%이상으로 향상시킬 수 있는 공정 개발을 위한 실험을 수행한 결과, 1차 건조시 최적의 상대습도 조건은 60-70%인 것으로 나타났고, 초음파 속도 330-360m/s를 가지는 원료수삼이 홍삼으로 제조된 후 천지삼 수율이 높았으며 내공과 내백도 적게 나타났다. 한편 저장기간별로 우수 홍삼의 제조결과를 보면 최고급 품질의 홍삼제조를 위해서는 수확 후 3일 이내에 제조작업을 수행하는 것이 적절할 것으로 판단되었다. 한편 본 연구에서 개발된 최고급품질의 홍삼제조공정의 천지삼 수율측정을 위해 실험을 수행한 결과 천지삼의 평균수율이 18.8%나타났다. 이 결과를 통계분석한 결과에 의하면, 95%의 신뢰를 가지는 수율구간은 14.1%-23.7%로 나타났다. 또한 상기 결과를 비모수 X$^2$검증한 결과 모집단을 대표할 수 있는 것으로 나타났다. 그러므로 본 연구과제에 의해 개발된 최고급 품질의 홍삼제조공정기술은 성공적으로 개발된 것으로 판단되었다.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.39 no.2
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• pp.171-174
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• 1994

Lipoxygenase are responsible for offensive grassy and green bean flavors which limit the wide utilization of soy protein products. This study was carried out to investigate the processing characteristics of soybean genotypes lacking lipoxygenase. Soybean curd made from soybeans with and without seed lipoxygenase showed nearly similar yield, while those sensory evaluation was better in lipoxygenase lacking lines than noramal one. Chemical composition of soybean curd also was similar between different genotypes, but total sugar content was higher in lipoxygenase lacking lines. Significant different quality of soymilk was showed by sensory test. The flavor and taste of soymilk were better in soybeans without seed lipoxygenase, although soymilk was made by two different processing methods. Therefore, in soybean breeding pro-gramme for food processing, lipoxygenase-lacking soybean genotypes could be useful economically and nutritionally.

• Proceedings of the Korean Fiber Society Conference
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• 2003.04a
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• pp.372-373
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• 2003

전기방사는 고분자 용액에 전기장을 이용하여 나노섬유를 제조하는 유용한 방법이다. 전기방사에 의한 섬유 제조에 영향을 주는 공정인자들로는 고분자의 성질과 분자량 그리고 용액의 농도와 점도, 용매, 전기장의 세기, 콜렉터와의 거리에 의존한다[1-3]. TiO$_2$-SiO$_2$ 나노구조는 광학성, 열안정설, 내화학성 그리고 낮은열팽창성이 우수하여 반투명 코팅재, 광학센서, 광학유리, 보강재, 촉매재 등 광범위하게 응용될 수 있다. (중략)

• 전기의세계
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• v.37 no.1
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• pp.42-54
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• 1988

본 고에서는 화상표시장치로서의 모든 요건을 대부분 만족시키며 제조공정 등이 비교적 용이하고 평면화상표시장치의 대규모 생산에 알맞는 것으로 알려진 직류형 분말 EL을 이용한 표시장치 기술에 대해 논의한다. 서론에 이어 2장에서는 EL의 동작원리 및 동작특성에 대해 설명하고 3장에서는 투명 전극, EL 분말 처리과정 및 분말의 구리 도금 과정등 직류 EL용 재료의 제조방법 및 특성 등에 대해 기술한다. 4장에서 EL 평판제작 및 발광층 형성 과정에 관해 설명하고 이상의 방법으로 제작된 직류구동형 EL 평판의 열화형태 및 이들의 해결책에 대해 5장에 설명한다. 6장에서는 이들 평판표시장치를 구동하기 위한 주변 전자 회로의 집적화 기술에 대해 설명하며 마지막으로 결론 및 앞으로의 연구방향을 7장에 제시한다.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.778-787
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• 1999

This study was conducted to standardize the quality of sigumjang. The characteristic of producing method for sigumjang had smoking step. The major component of the amino acids of sigumjang was proline followed by valine, glutamic acid and alanine. Among the organic acids, only acetic acid and propionic acid were detected. The sugar component of sigumjang was composed of glucose predominantly, followed by maltose and fructose. The relation between taste components and sensory scores was analyzed by method of multiple regression analysis. Correlation between contents of taste components and sensory scores were significantly low. Among components of sigumjang inositol and fructose had the higest correlation with sensory scores. The result of multiple regression analysis, taste of sigumjang was explained about 90% with 16 taste components in case of relative value transformed with logarithm and 17 taste components in case of absolute value.

• Food Science and Preservation
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• v.21 no.6
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• pp.878-884
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• 2014

Increased antimutagenic and in vitro anticancer effects were observed by the fermentation process during Kochujang manufacturing. In order to confirm the increased functionality, wheat grain, first fermented wheat grains (FFWG), second fermented wheat grains (SFWG), final fermented wheat grains (FiFWG), red pepper powder (RPP), and commercial Kochujang (CK) were prepared. Kochujang manufactured with final fermented wheat grains and red pepper powder were further fermented for 15 days and 30 days. The antimutagenic effects were determined by counting the number of revertants in Salmonella Typhimurium TA100 against N-methyl-N'-nitro-nitrosoguanidine (MNNG, 1.0mg/mL). The final fermented wheat grains (52% inhibition) showed higher antimutagenic effects than the wheat grain (34%), and the commercial Kochujang showed the highest antimutagenic effects (55%). We tested the inhibitory effect on the growth of HT-29 human colon carcinoma cells and AGS human gastric adenocarcinoma cells by using MTT (3-(4,5-dimethyl-thiazol)-2,5-diphenyltetrazolium bromide) assay. The results showed that increased fermentation process continually increased the growth inhibitory effect on both cancer cells. The further fermentation for 15 days of the Kochujang product also increased inhibitory growth of the AGS cancer cells. In conclusion, the methanol extract from fermented wheat grains and commercial Kochujang showed sequentially increased antimutagenic and in vitro anticancer activity, and thus the final commercial Kochujang revealed the highest effect.

• Korean Journal of Food Science and Technology
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• v.52 no.2
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• pp.183-190
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• 2020

This study was conducted to investigate the physicochemical and functional properties of Gochujang in the presence of fermented tomato products. To accomplish this aim, tomatoes were fermented using Bacillus subtilis SRCM100333, and the products were used with Gochujang. As a control, non-fermented tomato liquid was used with Gochujang. There were no significant differences in quality characteristics except for amino nitrogen in Gochujang. The functional properties of tomato liquid (TL), fermented tomato product (FTP), Gochujang made with tomato liquid (TLG), and Gochujang made with fermented tomato products (FTG) were investigated. There were significant differences in the pancreatic lipase inhibition (PLI) and superoxide scavenging activity between FTP (87% and 28%, respectively) and TL (77% and 14%, respectively). Nitric oxide scavenging activity of FTG (52%) was higher than that of other groups (TL, FTP, and TLG). Overall, the results indicate that the fermented tomato can be used to develop functional Gochujang.

• The Optical Journal
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• s.103
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• pp.62-70
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• 2006

본고에서는 근접장 분광분석을 중심으로 측정원리나 개요를, 특히 다른 고공간분해측정 방법과 비교하면서 정리한 후 근접장광을 발생시키는 광학소자인 근접장 프로브와 근접장 분광측정을 하기 위한 시스템을 소개하겠다. 그리고 그 측정예로써 액정 등에 이용되고 있는 컬러 필터의 분석예 및 반도체 등의 제조과정에서 문제가 되는 매우 작은 유기계 이물의 측정예를 나타냈다.

• Journal of Life Science
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• v.15 no.5 s.72
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• pp.783-789
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• 2005

Vibriocidal GOCHUJANG was manufactured using extract of natural products and green tea. Antioxidative capacity of natural products and combination of natural products was measured with Oxidation-Reduction Potential (ORP) system value. Inhibitory ability of vibriocidal GOCHUJANG was compared with Inhibition Zone Diameter (IZD) values. Phellodendri cortex, Schizandrae fructus, Theae folium, Scutellaria baicalensis george and Acanthodanacis cortex and combination of these natural products were showed higher antioxidant capacity and inhibitory effect against V. para-haemolyticus. Two kinds of combinations, A combination was composed of Phellodendri cortex, Schizandrae fructus, Theae folium, Scutellaria baicalensis george, and B combination was consisted of Acanthodanacis cortex and A combination, were presented higher inhibition ratio with IZD values as $1.57\pm0.0051$ and $1.56\pm0.0071$, respectively. Vibriocidal GOCHUJANG was prepared based on A and B combination with their higher IZD Value as $1.76\pm0.0103$ and $1.79\pm0.0103$, respectively. When vinegar was added to A and B based GOCHUJANG, their IZD value was more higher as $2.15\pm0.0071$ and $2.44\pm0.0086$, respectively B combination based GOCHUJANG was exhibited higher inhibitory effect than A based GOCHUJANG. Combination of natural products was more important process for increasing vibriocidal effect. But addition of soybean malt or chitosan or a garlic into A or B combined GOCHUJANG, no different effect was exhibited.