• Food Science and Preservation
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• v.7 no.3
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• pp.256-261
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• 2000

Carrot, cucumber, spinach which contain carotenoid and chlorophyll pigment, and green tea which contain catechin were selected to natural materials. Although the yield of soybean curd with added natural materials were below than non-added soybean curd. Also, the additive natural materials in the soybean curd had no effect to the texture in soybean curd. The optimum concentration of added natural materials were high acceptability opposed to the non-containing soybean curd. The optimum concentration of added natural materials soybean curds was obtained : 4% of carrot, 10% of cucumber, 1.0% of spinach and 0.05% of green tea powder. And soybean curd with spinach and green tea addition had a longer shelf life because it prevented growing of bacteria in the early stage. Therefore, it could be possible to prevent the deterioration of soybean curd with added natural materials.

• Proceedings of the KWS Conference
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• 2009.11a
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• pp.65-65
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• 2009

철강 재료의 GMA 용접 시, 보호가스로 $CO_2$ 가스를 사용하면 가격이 저렴하고 용입이 깊다는 장점이 있어 국내에서 광범위하게 사용되어 왔다. 그러나 일반적으로 활성가스인 $CO_2$를 사용한 GMA용접은 아크가 불안정하고 스패터가 많이 발생한다는 단점이 있어 아크 안정성 개선의 필요성이 부각되었다. 거기다 용접 자동화 및 용접 품질의 고급화 추세로 아크 안정성이 $CO_2$용접에서 점점 중요해지면서, 아크 안정화 및 스패터 저감을 위한 연구가 활발히 진행되어 왔다. 본 연구에서는 GMA 용접 재료인 solid wire의 표면에 이온화 에너지가 낮은 금속인 인듐(In)을 전해 도금하여 중전류의 $CO_2$ 용접에 적용하였다. 고속 촬영과 아크 모니터링 분석을 통하여 금속 이행 모드 및 아크 안정화에 미치는 영향에 관하여 연구하였다. 동일 전압, 전류 조건에서 도금 두께를 달리하여 용접을 실시, 도금 두께에 따른 아크 안정성의 경향을 분석하였다. 그 결과 도금 두께가 두꺼워짐에 따라 아크가 넓어지는 것을 확인하였으며, 이는 아크 내에 이온화도가 높은 인듐 이온이 다량 포함됨으로써 이온의 양이 증가하기 때문인 것으로 생각된다. 또한 도금 두께가 일정 이상이 되면, 이행 모드가 용적의 아래에서 아크가 발생하는 반발 이행 모드에서 용적의 윗부분에서 아크가 발생하는 입상 용적 이행 모드로 바뀌었으며, 이때 단락 수가 현저히 줄어들어 아크가 안정해졌다. 이에 따라 인듐 도금 와이어는 기존보다 낮은 전류 영역에서도 안정적인 아크와 금속 이행 모드를 가지게 됨을 확인하였다.

• Korean Journal of Food Science and Technology
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• v.45 no.5
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• pp.657-660
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• 2013

The effects of roasting temperature and time on the antioxidant activities of Cassia tora L. were investigated. In comparison with raw seeds (7.15 mg TAE/g), roasted seeds contained a significantly higher total polyphenol content (p<0.05). However, seeds roasted at a higher temperature ($250^{\circ}C$) for 10 min showed a significantly lower total polyphenol content (2.30 mg TAE/g; p<0.05). The electron donating abilities of Cassia tora L. seeds increased with an increase in roasting time; further, seeds roasted for 5 min at lower temperatures showed higher electron donating abilities (80.61% at $175^{\circ}C$; 80.75% at $200^{\circ}C$) than did seeds roasted for 5 min at higher temperatures (76.26% at $225^{\circ}C$; 77.35% at $250^{\circ}C$). Seeds roasted at lower temperatures showed adequate L values, regardless of roasting time; by contrast, seeds roasted for 10 min at higher temperatures, showed markedly lower L values. Our results indicate that roasting temperature and time must be controlled to produce high-quality Cassia tora L. products.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.38 no.1
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• pp.85-97
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• 1993

Grouping of the Korean traditional rice processed foods and their historical background in development were surveyed, principally being concentrated on the current topics reported on the rice-processed foods such as rice cakes and rice cookies. Rice-processed foods could be classified into seven groups according to the literature reported so far: rice gruels, boiled rices, rice cakes, alcoholic liquors, non-alcoholic beverages and seasonings. Among them, rice gruels and boiled rices were further divided into seven to eight groups based on their characteristics together with added materials. Eighty one names of rice cakes were reported in the literature, however it might be condensed to five groups according to their processing methods. Ninety different alcoholic liquors were found and arranged according to the cited period in the literature. Five kinds of rice cookies and nine kinds of non-alcoholic beverages were found in the literature. These are maintained until today with almost identical methods of preparation as described in the old literature. The scientific research results on the Korean traditional rice cakes and cookies published in the literatures were reviewed. A total of forty one research papers were collected: twenty seven papers on rice cakes and fourteen papers on rice cookies. Most of the researches were concerned to the processing conditions. The author felt deeply some too short of researches in the physicochemical changes during processing, the maintenance of the products quality and the industrialization of the traditional processing methods in rice foods.

• Proceedings of the Korean Society of Community Living Science Conference
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• 2009.09a
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• pp.103-103
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• 2009

한국 최초의 벼 재배지이고 농경문화의 근원지인 김포시는 경기도 북서부지역에 위치하고 있다. 북쪽과 동쪽으로 한강을 사이에 두고 있고 강화만 및 한강 하구부 염하 등이 3면을 둘러싸여 있어 김포반도라 한다. 서쪽에 문수산(376m), 장릉산(150m), 수안산(147m) 등의 낮은 산들이 소구릉지를 이루고 있으며 한강에 의한 토사의 운반 퇴적으로 이루어져 농경에 적합한 김포평야를 이룬다. 이런 특징을 갖고 있는 김포지역 향토자원 조사를 위하여 고문헌, 군지, 학술지 등의 자료를 통해 총 563종의 향토자원 목록을 정리하였다. 향토자원의 유형분류를 해보면 인물 193종(34.3%), 자연생태환경 140종(24.9%), 유물유적 136종(24.2%), 민속풍속 79종(14.0%), 전통식품 특산품 15종(2.7%)의 비율로 나타났다. 이 중 활용성이 있는 것으로 판단되는 자원을 지역 전문가 협의회를 통해 1차 선발 평가하여 기본조사를 실시하였고, 향토자원의 가치, 산업화 가능성 평가를 통해 2차 심층조사 대상을 선정하였다. 김포시 향토자원 목록 총 563종 중, 179종이 기본조사 자원으로 선정되어 기본조사를 실시한 결과, 설화 전설자원이 34종(19.0%), 전통제전 자원이 19종(10.6%), 유적사적지와 건축자원이 각 18종(10.1%), 수변 및 해양자원 자원이 15종(8.4%), 조각 자원이 15종(8.4%), 마을자원이 10종(5.6%) 등으로 나타났다. 각 자원의 명칭을 보면 설화 전설은 선돌이 전설, 김삿갓의 일화, 형제투금, 애기봉전설 등이었고, 전통제전은 김포통진두레놀이, 손돌공 진혼제, 대명리 풍어제 등의 자원이, 유적사적지는 덕포진(사적 제292호), 수안산성(지방기념물 제159호), 장릉(사적 제202호) 등으로 조사되었는데, 특히 지석묘의 분포가 많았다. 기본조사 자원을 대상으로 지역전문가 2차 협의회를 통해 향토자원의 가치, 산업화 가능성 등을 평가하여 53종을 선정하였고, 유물유적 24종(45.3%), 민속풍속 12종(22.6%), 자연 생태환경 10종(18.9%), 전통식품 특산품 4종(7.5%), 인물 3종(5.7%) 비율로 나타났다. 향토자원 산업화는 생산물 품질고급화나 농산물 가공분야가 점차 감소하고 천연염색 공예, 관광, 문화상품 등으로 다각화되고 있으므로 김포시의 농촌문화와 전통지식기술자원이 지자체와 지역주민들에 의해 활성화되기를 기대한다.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2006.05a
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• pp.312-315
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• 2006

축산물을 판매하고 있는 인터넷 및 통신판매업소에서 전자상거래 시 표지하여야 할 항목과 안전하고 위생적인 축산물의 확보를 위하여 표지하여야 할 항목으로 나누어 실태조사를 실시하였다. 전자상거래시 온라인(인터넷) 판매영업소가 표시하도록 규정하고 있는 항목 중에서 '상호명'과 '전화번호'를 제외한 나머지 정보는 일부 제품에서 누락되어 있는 것으로 나타났다. 특히 '배송비용 정보'(21% 미표시)와 '사이트 이용 약관'(23% 미표시)과 같은 정보는 상대적으로 높은 부적합률을 나타냈고, '이메일 주소'(22% 미표시)와 '팩스번호'(26% 미표시)의 부적합률은 가장 높게 조사되었다. 또한, 온라인 판매업소가 축산물을 판매할 때 표시하도록 규정되어 있는 항목 중에서 '제품명'과 '식육의 종류' 표시를 제외한 나머지 정보는 일부 제품에서 누락되어 있는 것으로 조사되었다. '식육의 부위'(19% 미표시)와 '제품의 구성'(27% 미표시)과 같은 정보는 상대적으로 높은 부적합률을 나타내었고, '보관방법'(57% 미표시), '품질보증 및 인증내용'(80% 미표시), '식육의 등급'(82% 미표시)과 같은 정보는 많은 제품에서 누락되어 있었으며, 특히 '제조일자'(95% 미표시)는 대부분의 제품에서 표기되어 있지 않은 것으로 조사되었다. 인터넷이나 통신판매업소를 통한 온라인 상거래에서는 육안으로 상품을 직접 확인할 수 없기 때문에 축산물의 위생 상태나 안전성을 파악하기 어려워 보다 확실하고 투명한 방법으로 축산물의 안전성과 위생 상태를 확인하는 수단으로 표시 규정을 100% 준수하여 품질의 고급화와 브랜드화를 이룩해 나가야 할 것으로 사료된다.타내었다.로 나타났다. 특히 골반골 현수는 출하 월령이 증가됨에 따라 관능 특성의 개선율이 높은 것으로 나타났다. 수 있다.분별을 성공적으로 수행하였다.(p<0.05), 맛, 연도, 다즙성 및 전체적인 기호성은 유의한 차이가 없었다.자체를 악하다고 볼 수 없고 더구나 구원을 이 세상에서의 이탈로 볼 수 없다. 진정한 구원이란 원래 하나님이 보시기에 아름다웠던 그 세상으로의 회복을 포함한다. 이런 면에서 하나님 주권 신앙 하에서 구원이란 전 인격적인 구원, 전 우주적인 구원이 된다. 그렇기 때문에 성도는 세상의 삶과 학문, 예술, 정치, 경제, 사회를 포함한 모든 분야를 하나님의 뜻 가운데서 그 원래의 목적에 부합할 수 있도록 회복시키는 일에 적극 참여해야 한다.자체가 이를 주도하기는 사실 어려움이 있다. 그리고 대형유통점이 영업행위를 영업시간제한에서부터 출점제한에 이르기까지 규제하는 건은 심사숙고하여야 한다. 대형유통점이 국가경제 및 지역사회에 미치는 영향이 부정적인가 긍정적인가에 대해 국내외 학계와 업계에서 여전히 많은 논란이 있기 때문이다. 정부와 지자체에 의한 시장개입은 반드시 필요한 경우에 한해 합당한 방법에 의해 이루어져야 한다. 대형유통점에 대한 규제는 지역사회에 미치는 영향을 다면적으로 평가한 결과에 근거하여 이루어져야 할 것이다. 대부분의 지자체는 체계적인 평가시스템과 객관적인 통계 자료를 갖고 있지 못한 실정이다. 향후 가장 시급한 과제는 시장개방 이후 지난 10년간 대형유통점이 지역사회에 미친 영향에 관한 광범위한 통계자료를 수집하고 이를 체계적으로 분석하여 정책방향을 올바르게 설정하는 것이라 할 수 있다.i와 K. pne

• Journal of the East Asian Society of Dietary Life
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• v.21 no.3
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• pp.375-384
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• 2011

The effects of mixed beans on quality characteristics of traditional soybean paste (Doenjang) were investigated. The proximate composition of the soybean paste (Doenjang) met traditional food standard requirements. The range in salinity was 12.30~13.20%, and the salinity decreased with an increase in the amount of mixed beans. A significant difference in pH values occurred in all samples(p<0.05). The Hunter's 'L ($45.06{\pm}0.41$)' and 'b ($13.89{\pm}0.73$)' values of the TDM2 samples were higher than those of other samples. The highest amounts of malic acid of the organic acids are shown. The order of the amino acid content was aspartic acid > leucine > lysine, and that of free amino acid contents were proline > glutamic acid > arginine. The order of mineral content in the soybean pastes was Na > K > Ca > Mg, but levels of Co, Cu, and Zn were not detected. The traditional soybean paste (Doenjang) had an effective DPPH radical scavenging activity and higher phenolic content compared to those of the control sample. Overall acceptability score of the TDM2 (soybean 1 : mixed beans 1) was higher than that of the others. More research is needed to enhance the quality and functionality of traditional soybean paste.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.721-729
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• 2013

To improve the quality and functionality of the low salt squid Jeot-gal, extracts from three types of medicinal and edible plants (bay leaf, green tea, pine needle) were added. The quality characteristics, bioactivities, and shelf-lives of these preparations were determined at three different fermentation temperatures. The pH decreased more rapidly at higher temperatures, while the amount of volatile basic nitrogen (VBN), total viable cells, and amino nitrogen ($NH_2$-N) increased. The shelf-lives of Jeot-gal with natural plant extracts at $10^{\circ}C$ were 34~35 days, similar to the control. The major free and compositional amino acids of Jeot-gal were glutamic acid, proline, and alanine, while the major nucleotides (and related compounds) were hypoxanthine and inosine. In bioactivity assays, samples supplemented with plant extracts showed higher bioactivities than the control. The DPPH radical scavenging activity of ethanol extracts from Jeot-gal were stronger than the water extracts; in contrast, the water extracts were stronger for hydrogen peroxide scavenging activity. However, superoxide dismutase (SOD)-like activity and ${\beta}$-glucuronidase inhibitory activity were moderately low at 20 mg/mL. Based on sensory evaluation results, the quality of low salt squid Jeot-gal with natural plant extracts is similar to the control. Therefore, low salt squid Jeot-gal with natural plant extracts can be commercialized as a functional fermented food.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47
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• pp.15-32
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• 2002

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s-1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great progress and success was obtained in development of high-quality japonica cultivars and quality evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice cultivars and special rices adaptable for food processing such as large kernel, chalky endosperm, aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer, Recently, new special rices such as extremely low-amylose dull or opaque non-glutinous endosperm mutants were developed. Also, a high-lysine rice variety was developed for higher nutritional utility. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and texture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak, hot paste and consistency viscosities of viscosities with year difference. The high-quality rice variety "IIpumbyeo" showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic microscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high probability of determination. The $\alpha$-amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were IIpumbyeo, Chucheongyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tonsil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, showed the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogradation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice breed. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large grain rices showed better suitability far fermentation and brewing. The glutinous rice were classified into nine different varietal groups based on various physicochemical and structural characteristics of endosperm. There was some close associations among these grain properties and large varietal difference in suitability to various traditional food processing. Our breeding efforts on improvement of rice quality for high palatability and processing utility or value-adding products in the future should focus on not only continuous enhancement of marketing and eating qualities but also the diversification in morphological, physicochemical and nutritional characteristics of rice grain suitable for processing various value-added rice foods.ice foods.

• Journal of the Korean Institute of Landscape Architecture
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• v.39 no.5
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• pp.119-126
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• 2011

The standard unit manpower and material in landscape architectural construction was consist of a standard and universal work classification. However, these constructional methods have created a number of problems in utilizing and responding on a variety of recently-developed working methods such as new constructional skills and technologies. This research decided that presenting the amendments of work classification of a standard unit manpower and material in landscape architectural construction was very important, and investigated those work classifications which required these new amendments. First of all, assessment items were selected through the literature reviews and a preliminary survey. Then, these assessment items were surveyed to the total of 60 professional landscape architecture field. The results of this study were as follows; First, the utilization level of the a standard unit manpower and material in landscape architectural construction was highest in the area of work classification of planting unit manpower and material. Second, the work classifications that needed to be added were recognized as leveling the ground construction, landscape structure construction, paving construction, water facilities construction, and outdoor facilities construction. Third, in the field of the a standard unit manpower and material in landscape architectural construction, 66.7% of the respondents replied that some amendments were necessary, and those amendments needed work classifications were identified as work classification of planting unit manpower and material was gigantic plant, topiary tree, temporary planting, exchange dead tree, etc. In the area of digging out was gigantic plant and plastic tree were recognized. The survey respondents also answered that, in keeping and management work classifications some amendments in pruning waste were necessary, and in the fields of rubble masonry work classifications some improvements were required in rubble aperture planting unit manpower and material and sodding and herbaceous sowing was a realistic lawn size unit manpower and material was needed. Based on the results explained above, this study suggests that amendments for a standard unit manpower and material in landscape architectural construction are necessary, especially in the areas of planting size and quality of work classifications unit manpower and material and in the unit manpower and material that affects the quality of lands caping constructions.