• Proceedings of the Korea Society of Poultry Science Conference
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• 2000.04a
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• pp.23-36
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• 2000

Hurdle technique was used to remove cholesterol efficiently from liquid egg yolk. The quality of the low cholesterol egg products from the process were evaluated. From the 75 % cholesterol reduced egg yolk through $\beta$-cyclodextrin treatment. 2 times weight of soy bean oil was added to the egg yolk and homogenized followed by centrifuged to be maximized to remove cholesterol. When the pH of the yolk was adjusted to 9, 92 % of cholesterol was removed while 95.4 % of cholesterol was removed when 3 times weight of soy bean oil was added to the egg yolk. As the results of application of supercritical carbon dioxide extraction to the 75 % cholesterol reduced egg yolk through ${\beta}$-cyclodextrin treatment, 92.5 % of the cholesterol was removed from the egg yolk at $35^{\circ}C$, 4,500 psi, for 4 hours under co-solvent. The quality characteristics of the produced low cholesterol egg products were analysed. The cholesterol reduced egg yolk produced from ${\beta}$-cyclodextrin and soy bean oil treatment showed the lower emulsion capacity compared with control. The fatty acid composition of the cholesterol reduced egg yolk produced from ${\bet}a$-cyclodextrin and soy bean oil treatment showed increased C18:2 and C18:3 compared with control while decreased C16:1 and C18: 1 compared with control. The saponification method with extracting solvent of hexane showed that cholesterol concentration was 28.1 %. The quantity of hydrolysis solution(95 % ethanol : 33 % KOH = 94 : 6) was varied from 40 to 80 times of sample weights and the cholesterol concentration of 35.7 % was the highest result in the 60 times(v/w) hydrolysis solution. Cholesterol concentration of 35.7 % was recovered at the first trial with saponification method. but it could be improved up to 95.7 % after 4 times repetitive purification.

• Journal of the Korean Dietetic Association
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• v.16 no.1
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• pp.13-21
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• 2010

The purpose of this study was to determine the optimal mixing conditions of different amounts of Jinuni beans and fresh cream for the preparation of Jinuni bean chocolate. An experiment was designed using the central composite design of the response surface, which required 10 experimental treatments including 2 replicates for the Jinuni bean and fresh cream. The compositional and functional properties of the treatments were measured and these values were applied to the mathematical model. A canonical form and perturbation plot showed the influence of each ingredient on the mixture products. The color value L (Lightness) decreased with an increase in the amount of added Jinuni bean but the color value a (redness) and color value b (yellowness) did not change. In addition, the hardness value increased with the addition of the Jinuni bean. The results of the sensory evaluation showed very significant differences in the values of the texture (p<0.01), taste (p<0.05), and overall quality (p<0.01). As a result, the optimum formulations as determined by the numerical and graphical methods were 27.98 g of Jinuni bean and 67.0 g of fresh cream.

• The Korean Journal of Food And Nutrition
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• v.14 no.2
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• pp.132-137
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• 2001

To know a degree of pollution in agricultural products cultivated around 4 unworked mines located in Chollanam-Do, we investigated a concentration of trace metal to provide the basic data for its residual limits. 28 samples of seven kinds of agricultural products (lettuce, onion. potato, radish, pepper. pumpkin, bean) collected from 4 unworked mines located in Chollanam-Do in 1999 were analyzed by Mercury Analyzer for mercury and Atomic Absorption spectrophotometer for Pb, As, Cd. Cu, Mn, and Zn. Hg contents were detected N.D. ∼trace level (0.01 ppm and less) and As contents were detected N.D. ∼ 0.038 ppm but most of samples were not detected. Cd contents were detected N.D∼0.101 ppm. The results of Hg, As, Pb and Cd content showed that for all the 7 species of agricultural products studied, none have accumulated levels dangerous enough to pose health problems. The average contents of Cu were 4.356∼10.624 rpm in bean. the Mn were 4.332∼24.385 ppm in lettuce and the Zn were 4.072 ∼ 20.715 ppm in bean, respectively.

• Journal of the Korean Society of Clothing and Textiles
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• v.43 no.1
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• pp.95-111
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• 2019

This study is the 2nd report following "A Study on the Characteristics of Material in the Korean Up-cycling Fashion Brands (Part I)" that handled the development of upcycling props using the characteristics of upcycling material. The 2nd report analyzed product types and materials focusing on 21 foreign upcycling fashion brands. It analyzed the characteristics of upcycling fashion materials using the case analysis of coffee bean bag and waste denim based on external characteristics and internal characteristics. We then classified the external characteristics into environment/economic feasibility and availability/mixture and the internal characteristics into historicality/story and originality/scarcity. Five bags were designed and produced for the actual commercialization of fashion products based on such characteristics of materials, with the use of coffee bean bags and waste denim as upcycling materials. This study is differentiated from existing research by its suggestions for the utilization of fashion product upcycling coffee bean bags and waste denim. Also, upcycling fashion products could be competitive products in eco-friendliness and originality that can be a driving force for the sustainable development of fashion industry through the differentiation of existing fashion products.

• Culinary science and hospitality research
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• v.7 no.1
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• pp.91-105
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• 2001

Chou-cream bread and Red bean paste bread were made by sponge & dough method with the sweet dough formula. The bread quality was studied by the measurements of the temperature variation, the fermentation level of frozen dough in the special condition(dough conditioner of 5$^{\circ}C$, 10$^{\circ}C$, 15$^{\circ}C$, 20$^{\circ}C$ and 30$^{\circ}C$), the product volume and thesensory evaluation with frozen dough thawed, fermented and baked. When thawing temperature was low, the core temperature of frozen dough increased slowly and the time for thawing and fermentationwas long. In thawing and fermentation, the core temperature of Red bean paste dough increased faster than that of Chou-cream dough. When the thawing conditions of dough conditioner(retarder) were 20$^{\circ}C$ and 30$^{\circ}C$, the level of total time decrease for thawing and fermentation was 55 and 86 min in Chou-cream dough and 62 and 90 min in Red bean paste dough respectively in comparison to dough conditioner of 5$^{\circ}C$. In volume of baked products, they showed no significant difference for three weeks of storage, but slight difference for four weeks of storage. The result was that Chou-cream bread was larger than Red bean paste bread in the decrease of volume. In sensory evaluation, the bread quality became low according to the time. When stored for four weeks in the freezer, significant differences were found in Chou-cream vread, but slight difference appeared in Red bean paste bread. The research identified that Red bean paste dough was more effective in manufacturing time than that of Chou-cream dough, when thawing temperature was high, and if frozen dough was thawed in the retarder of lower than 20$^{\circ}C$, the bread quality in terms of volume and sensory evaluation had no significant difference in comparison to the none-freezing Red bean paste bread.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.30 no.1
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• pp.23-28
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• 2004

The aim of this study is to assess the anti-irritation activities of mung bean (Phaseolus aureus) extract against various irritants used in cosmetics. For its antidotal activity, mung bean has been used as a medicinal or cosmetic material since ancient times. However, there have been few reports describing the biological activities of these beans and no comprehensive surveys of the constituents. We obtained an ethanolic extract of mung bean and isolated the major constituents, such as vitexin and isovitexin. And we previously reported that the mung bean extract containing vitexin and isovitexin had excellent antioxidant and anti-inflammatory activities. To investigate the mechanisms of anti-inflammatory activity of mung bean extract, we examined the inhibitory effects on histamine release from rat peritoneal mast cells and lipoxygenase activity. Mung bean extract inhibited histamine release in a concentration dependent manner but showed no inhibitory activity in the 5-lipoxygenase assay. And, clinical studies were conducted to evaluate the anti-irritation effects of mung bean extract against various irritants used in cosmetics such as lactic acid, retinol, and preservatives. When 2.0％ of mung bean extract was applied to cosmetic formulae containing each of irritants, it revealed considerable anti-irritation efficacy. Our results of the human patch test with 20 volunteers showed that this extract reduced skin irritations caused by 5.0％ lactic acid, 4000 IU retinol, and 1.0％ preservative mixture by about 60％, 30％, and 50％ respectively. The stinging potential test for assessing subjective irritation also showed that the extract reduced the unpleasant sensations by about 50∼30％. Finally, we performed a double-blind usage test with 30 subjects to compare formulae containing mung bean extract with placebo. From the results of questionnaires for 4 weeks of use, we confirmed the excellent anti-irritation effect of mung bean extract. Conclusively, we could discover new material that had anti-irritation effects and apply this mung bean extract to the final cosmetic products successfully.

• Korean journal of food and cookery science
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• v.20 no.1
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• pp.17-25
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• 2004

This study was carried out to investigate the frequency of use, knowledge, purchasing, and degree of perception of processed soybean by residents in the Kwangwon area of Korea. The frequency of use of soybean curd was once per 4∼6 days(37.9％), once per 2∼3 days(31.9％), once per ten days(25.3％) and everyday(4.9％). The degrees of knowledge about soybean curd were a little(56.0％), interest(16.5％), much(14.8％) and no interest(12.7％). 73.9％ of respondents had no experience of preparation soybean curd. The frequency of places for the intake of soybean curd were home(83.5％), restaurant(8.8％), tofu restaurant(5.6％) and the others(2.1％). The frequency of places for purchasing of soybean curd were supermarket(59.5％), market(25.0％), the others(9.9％) and department store(5.6％). The degrees of perception of soybean curd types were soybean curd(100％), uncurdled soybean curd(93.7％), soft soybean curd(64.7％), bun soybean curd(15.7％) and seaweed soybean curd(5.2％). The experience on the use of processed soybean of the respondents was highest for soybean curd(98.6％), followed by bean sprouts, soybean paste, soy sauce, soybean oil, soy flour, residue of soybean curd, soy milk, in that order. The most frequent intake experiences of soybean processed products of the subjects were beanpaste pot stew(96.8％), followed by tofu pot stew, tofu and kimchi pot stew, uncurdled bean curd pot stew, bean mixed rice, grilled tofu, in that order.

• Korean Journal of Organic Agriculture
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• v.10 no.1
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• pp.19-34
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• 2002

This study is to analyze the demand for organic farming products . The demand for organic farming products is increasing rapidly but the study to analyze the demand system by the methods of econometrics is not tried at all because there is no any formal statistical data about the demand. Therefore, this study tries to estimate the raw statistical data to expect the demand trends of organic farming products in the future. To analyze the demand functions of organic farming products such as rice, bean, apple, grape, beef, and park, this study uses AIDS model by using several assumptions and estimates the price and income elasticities of the demands. The results demonstrate that the demands of organic farming products will be increased in the future and the prices of organic farming products will be the key factor in the demand, In 2004, the quantity demanded of the organic grape will account for 3% of total grape market. As a result, consumer's concerns about organic farming products will be high and the demand for organic farming products will be increased. Thus, the reasonable price system has a significant influence on the market of organic farming products.

• Journal of The Korean Society of Agricultural Engineers
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• v.60 no.3
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• pp.51-61
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• 2018

Transportation and storage technologies, which are key drivers for trade, has increased global trade of agricultural products about 165% from 1995 to 2015. Korea imports 76.2% of grain from major food exporters such as USA, Australia, Brazil, and China. The expected long shipping distances from these countries can seriously cause environmental impacts on various environmental categories such as climate change, particulate matter, and acidification. The goal of this study is to assess the environmental implications focused on greenhouse gases (GHGs) and particulate matters (PMs) emissions of imported grains (wheat, corn, and bean) using food miles analysis and life cycle assessment (LCA). The environmental impacts of imported crops are estimated by transportation modes using the national LCI database provided by Korea Environmental Industry & Technology Institute (KEITI). The results of this study are as follows; (1) Imported wheat comes from USA (29%), AUS (27%), and URK (20%), corn is imported from USA (34%), BRA (29%), and URK (16%), and bean comes from BRA (57%), USA (40%), and CHN (2%); (2) the food miles of imported crops (wheat, corn, and bean) are 3.62E+10, 1.30E+11, and $2.20E+10ton{\cdot}km$, respectively; (3) the potential GHGs and PMs of wheat, corn, and bean are 5.02E+08, 1.67E+09, and 2.84E+08 kg $CO_2e$ and 5.89E+05, 1.83E+06, 3.07E+05 kg $PM_{10}e$, respectively. The outputs of this study could provide environmental impacts and carrying distances of imported agricultural products for preparing a plan to reduce environmental impacts.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.10
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• pp.1470-1476
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• 2001

Kou Woan Lao is an oriental-style dairy product, which is coagulated by milk-clotting enzyme from the culture filtrate of lao-chao. The product appears smooth, sweet, slightly wine flavour, and the flavour differs from yogurt. The aim of this study was to search for the optimum model to shorten the period of manufacture, and to improve the quality of Kou Woan Lao. A response surface design was used for studying the effects of addition of carrageenan, locust bean gum, and culture filtrate from lao-chao on the curd firmness, viscosity, and syneresis. Results indicated that the best rheological property, preservative quality and acceptability of Kou Woan Lao could be obtained by the combination of 0.22% carrageenan, 0.21 % locust bean gum and 12% culture filtrate from lao-chao. The curd firmness, viscosity and syneresis of resultant product were 29.3 g, 21,347.7 cps, and 8.92%, respectively and the microstructure of the curd revealed a relatively complete three-dimensional spider web-like structure.