• 동아시아식생활학회지
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• 제22권5호
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• pp.642-648
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• 2012

본 연구에서는 대조구 및 머루첨가량을 100, 200, 300, 400 g으로 달리하여 제조한 약주를 대상으로 향기 성분을 분석하고, 관능검사를 실시하여 기호도가 높은 머루약주를 제조하기 위한 최적의 머루 첨가량을 알아보았다. 대조구 및 4종 머루첨가구의 향기 성분으로 alcohol류 5종, ester류 9종, acid류 7종, hydrocarbon류 4종, ketone류 2종 및 기타 화합물 7종의 총 35종의 향기 성분이 동정되었다. 향기 성분은 대조구가 28종으로 가장 많았고, 동정된 향기 성분 화합물의 수와 향기 성분 총함량은 머루첨가량이 증가함에 따라 감소하였다. 한편, 과일향의 ester 화합물이 가장 많이 동정된 200 g 첨가구는 관능검사 결과에서도 향기뿐 아니라, 색, 맛, 종합적 기호도가 가장 높았다. 이상의 결과로부터 약주 향기는 향기 성분의 총함량보다 미량 존재하는 ester 화합물에 의하며, 머루약주 제조를 위한 최적의 머루첨가량은 대조구 1,715 g에 머루 200 g인 것을 알 수 있었다.

• Preventive Nutrition and Food Science
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• 제16권2호
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• pp.165-173
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• 2011

Five types of meju were prepared from 100% defatted soybean (DFSG0), a mixture of 90% DFS and 10% glasswort (DFSG1), a mixture of 80% DFS and 20% glasswort (DFSG2), a mixture of 70% DFS and 30% glasswort (DFSG3), and a mixture of 60% DFS and 40% glasswort (DFSG4). Five types of kanjang were separately prepared from the 5 types of meju by ripening in brine for 6 months. The contents of certain minerals (Mg, Ca, Fe, Mn, and Zn), organic acids (citric acid, malic acid) and the antioxidative effects in the kanjang were increased in proportion to the glasswort content in the meju. However, the free amino acid contents in the kanjang were reduced in proportion to the glasswort content in the meju. DFSG1- and DFSG2-kanjang did not show distinct differences from DFSG0-kanjang based on aroma, flavor, and taste that were compared simply by panel tests. The bacterial and fungal community in the fermented meju and kanjang was not affected by the addition of glasswort to the meju-making process. Bacteria belonging to the Lactobacillus and Bacillus genera and the Lactobacillus family predominated, and yeasts belonging to the Saccharomyces genus and fungi belonging to the Aspergillus genus predominated in the fermented meju and kanjang. In conclusion, the glasswort was a supplement that nutritionally improved the kanjang (except for free amino acid contents) but didn't influence the growth of microorganisms that are responsible for the fermentation of meju and kanjang.

• 대한한의학원전학회지
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• 제30권4호
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• pp.69-82
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• 2017

Objective : This study was conducted to infer the effect of superficies-resolveing herbs by analyzing effect terms which have extracted and refined, based on four temperatures and five tastes. Method : Firstly, temperatures, tastes and effect terms were extracted from the 27 kinds of superficies-resolving herbs written in Herbology. Then, each effect terms was divided into single meaning term and refined as typical term, using the inclusive effect terms I established. After that, herbs were grouped by tastes and found the effect terms which are mentioned most frequently. And it could be supposed to be classified into each herb's new effects based on the relationship between properties and those effect terms. It is also inferred into new tastes from some herbs by analysing the representative effects group of each taste and finding which other tastes can be related to each herb's effect. Result & Conclusion : All the superficies-resolving herbs can have wind-dispelling effect and superficies-resolving effect, except Bulpleuri Radix. This herb is able to has just the wind-dispelling effect. And it's more appropriate to categorize Bulpleuri Radix to heat-clearing herb group than superficies-resolving herb group, considering its several, distinctly cold characteristics. Some effects are concentrated to wind-cold-dispersing herb group and others to wind-heat-dispersing herb group. Each tastes has its own representative effect group. And, according to its tastes' representative effect, some of herbs are reasonable to get new effect term. With not so feasible reason, 4 kinds of herbs are supposed to contain all of hot, bitter, and sweet tastes. Also It's needed to study much deeper whether Perillae Herba, Zingiberis Rhizoma Crudus and Elsholtziae Herba are belong to superficies-resolving herb group or to interior-warming or damp-dissolving aromatic herb group.

• Journal of Biosystems Engineering
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• 제43권2호
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• pp.128-137
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• 2018

Purpose: This study was designed to elucidate the energy-utilization patterns for five methods of robo production. Methods: Robo (fried melon cake) was produced using five different methods, and the energy used for each unit operation was calculated using standard equations. The sensory attributes of the products were determined by panelists. Data were analyzed using descriptive analysis and analysis of variance at p < 0.05. Results: The energy demands for processing 2.84 kg of melon seed into robo (fried melon cake) using processes 1 (traditional method), 2, 3, 4, and 5 (improved methods) were 50,599.5, 21,793.6, 20,379.7, 21,842.9, and 20,429.3 kJ, respectively. These are equivalent to energy intensities of 1,7816.7, 7,673.8, 7,175.9, 7,691.2, and 7,193.4 kJ/kg, respectively. For the traditional process, the frying operation consumed the highest energy (21,412.0 kJ), and the mixing operation consumed the lowest energy (675.0 kJ). For the semi-mechanized processes, the molding operation consumed the highest energy (6,120.0 kJ), and the dry milling consumed the lowest energy (14.4 kJ). Conclusions: The energy-consumption patterns were functions of the type of unit operation, the technology involved in the operations, and the size of the equipment used in the whole processing operation. Robo produced via the milling of dried melon seed before oil expression was rated highest with regard to the aroma and taste quality, as well as the overall acceptability of the sensory evaluation, and required the lowest energy consumption. Full mechanization of the process line has potential for further reduction of the energy demand.

• 한국식품영양학회지
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• 제31권5호
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• pp.640-646
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• 2018

Cassia obtusifolia L. is commonly used as medicinal foods to treat gastrointestinal disease in many countries. This study evaluated the anti-constipation effects of ethanolic extract of Cassia obtusifolia L. in rats with loperamide-induced constipation. Diffferent concentrations of ethanolic extract of Cassia obtusifolia L. (0, 10, 250, and 500 mg/kg) was administered to rat orally once daily for 3 weeks following loperamide treatment. Six-week-old Sprague-Dawley rats (N=25) were randomly divided into five groups: normal control and experimental groups and injected loperamide intraperitoneally to induce constipation in the latter four experimental groups. Following the induction of loperamide-induced constipation, a marked decrease was observed in the fecal weight and water content discharged for over 1 week and intestinal transit time while an increase was observed in the number of fecal pellets remaining in the colonic lumen as compared with the normal control group. These conditions were significantly alleviated following the administration of the two doses (250 and 500 mg/kg) of ethanolic extract of Cassia obtusifolia L. when compared to the loperamide-treated (constipation control) group. More specifically, the number of fecal pellets in the colon was 3, 5, 4, 2.8, and 1.2 in the five groups, respectively and the corresponding GIT ratio was 70.77, 56.59, 58.67, 66.81, and 72.10%, respectively. The fecal water content, transit distance, and GIT ratio in the high-dose treatment group were significantly higher than that in the medium-dose treatment group, but a significant decrease in the number of fecal pellets in the colon. In conclusion, the Cassia obtusifolia L. extract is suggested to have beneficial effects as a therapeutic and preventive strategy to alleviate constipation and to relieve the symptoms of constipation such as pain, flatulence, distention, bloating, and unpleasant taste.

• 한국유기농업학회지
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• 제25권4호
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• pp.663-677
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• 2017

As Korean food service franchise companies sought to advance into around 2,000 new foreign markets, the importance of global management was emphasized. They intensively expanded into Chinese and American markets in 2015 and these two markets account for approximately 40% of total food service franchise companies in foreign countries. Although Japan has huge franchise market, Korean food service franchise companies in Japan only account for 5% of total franchise companies in Asian countries. The purpose of this study is to analyze the relationship between food service franchise selection factors, brand loyalty, and revisit intention of Japanese consumers using Korean food service franchise companies in Japanese food service market, and based on the analysis results, draw the implications for the expansion of Korean food service franchise companies into the Japanese market. Food service franchise selection factors is defined as service and cleanliness, taste, safety and reliability, cost and convenience, and professionalism. The study results can be summarized as follows. First, analysis was performed to identify the effects of food service franchise selection factors on the brand loyalty, it showed that five food service franchise selection factors including professionalism, service and cleanliness, cost and convenience had positive (+) effects on the brand loyalty. One of the most important factors influencing the brand loyalty is professionalism. In order to raise food service franchise's professionalism, it is necessary for the food service franchise companies to establish stronger strategies containing professional operation systems and services compared to general restaurants. Second, analysis was performed to identify the effects of food service franchise selection factors on revisit intention, five food service franchise selection factors, service and cleanliness, safety and reliability, and cost and convenience had positive (+) effects on revisit intention. One of the most important factors influencing revisit intention is safety and reliability. Thus, in order to raise safety and reliability it is important to form trust with consumers by properly utilizing systems of food hygiene and food safety accreditation.

• 한국축산식품학회지
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• 제34권2호
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• pp.133-140
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• 2014

This study is conducted to evaluate the effects of the mixing ratio between pork loin and chicken breast for textural and sensory properties of emulsion sausages. Meat homogenates are prepared by using five mixing ratios between pork loin and chicken breast (100:0, 70:30, 50:50, 30:70, and 0:100), and the emulsion sausages are also formulated with five mixing ratios. The additions of chicken breast increase the salt soluble protein solubility due to high pH levels of chicken breast, thereby resulting in the reduction of cooking losses. In addition, the apparent viscosity of meat homogenates increase with increasing amounts of chicken breast. In terms of emulsion sausages formulated with pork loin and chicken breast, the addition of chicken breast above 50% may contribute to a softer and more flexible texture of emulsion sausages. For sensory evaluations, an increase in the added amount of chicken breast contributes to a rich umami taste and deeper flavor within the emulsion sausages, resulting in the high overall acceptance score for the formulation of 0-30% pork loin and 70-100% chicken breast. Therefore, the optimal mixing ratios between pork loin and chicken breast are 0-30% and 70-100% for enhancing the textural and sensory properties of emulsion sausages.

• 상하수도학회지
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• 제32권6호
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• pp.527-533
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• 2018

Microorganisms detected in the biofilm not only cause secondary pollution of drinking water such as taste, odor and pathogenic disease but also increase the amount of disinfectant due to microbial regrowth during the transportation of tap water. In this work, the influence of C/N ratio in tap water on the characteristics of biofilm growth was examined. The C/N ratio of the tap water sample was controlled at 100:5, 100:10, 100:20, 100:30, and 100:40 by adding appropriate amounts of dextrose and $(NH_4)_2SO_4$. Of the five C/N ratios, heterotrophic plate counts (HPC) was highest at the ratio of 100:10. Following the initial formation in all the five experimental conditions, natural detachment of the biofilm was observed. Extracellular enzyme activity (EEA) analyses showed that the change of the EEA during the experimental period was similar to that of the HPC, demonstrating a positive correlation between HPC and EEA. For TOC concentration in the tap water sample, approximately 75% of the TOC was consumed in 7 days of the experiment and 96% in 28 days. The TOC appeared to be relatively rapidly consumed at the initial phase of the biofilm growth. Consumption pattern of the ammonia nitrogen was different from the TOC consumption pattern showing the different role of ammonia nitrogen on the growth of biofilm.

• 한국식생활문화학회지
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• 제25권5호
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• pp.525-543
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• 2010

This article examines the types and cooking methods for tteok (Korean rice cake) according to its sub-ingredients, as recorded in 18 old literatures of the Joseon dynasty (1392~1909). The sub-ingredients used in tteok during the Joseon dynasty were categorized into flowers, fruits, vegetables, Korean typical medicinal plants, and others. In the early, middle, and late eras of the Joseon dynasty, one, six, and 14 kinds of tteok were prepared using flowers as the sub-ingredient and two, seven, and 32 kinds of tteok were prepared using fruits, respectively. Three, seven, and 38 kinds of Tteok were prepared using vegetables as the sub-ingredient, while there were three, five and 15 kinds tteok prepared using Korean medicinal plants, respectively. One, five, and 13 kinds of tteok were prepared using other ingredients such as fish and seogi mushrooms in the early, middle, and late eras of the Joseon dynasty, respectively. The types of sub-ingredients and the resulting types of tteok increased throughout the Joseon dynasty, indicating that flowers and vegetables were preferred the most among tteok sub-ingredients. Tteoks using flower as the sub-ingredient, whajeon, were mostly jijin-tteok. The types of tteok and cooking methods using other sub-ingredients were discussed in terms of the type of sub-ingredients and their treatment to prepare tteok. The sub-ingredients were mixed with flour, which was the main ingredient for preparing tteok, or ground and shredded to prepare gomul for decorating and stuffing tteok, respectively. It seemed that the appearance and taste of tteok varied, thereby resulting in nutrient supplementation as the kinds of sub-ingredients increased throughout the Joseon dynasty. We expect that the recipes and ingredients as well as the cooking methods recorded in these old articles will contribute to those looking for a healthy life and, furthermore, to the globalization of tteok.

• 한국보건간호학회지
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• 제14권2호
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• pp.229-245
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• 2000

Previous studies have shown that five representative behaviors affect the health of adults in everyday life : smoking, drinking, exercise, nutrition, and stress. This study focuses on these five behaviors in an attempt not only to develop a program that promotes health, but also to suggest ways that such a program may be implemented to reflect diverse lifestyles. Our aim is to show how individual subjectivity influences behavior when making lifestyle choices that affect health. By analyzing individual characteristics, we tried to group people according to their common attitude and behaviors to promote health. We hope that this study may provide the fundamental data which may be used to assist professionals in promoting healthy behaviors among adults. In order to examine how subjectivity(e.g, personal opinions or attitudes) influences behavior, we prepared Q-statements which were composed of Q-samples for the study of human subjectivity. We polled forty-two adults and then analyzed the results using a PC qunal program. As a result, the respondents were classed according to six different types. Type One includes people who think managing stress is the most effective way to live a healthy life. They regard smoking and drinking as harmful behaviors. Type Two subjects, on the other hand, regard smoking and drinking as a matter of taste with few harmful effects. Although they recognize the importance of managing stress, they have a positive attitude towards smoking and regard nutrition as a minor factor in promoting their healthy lifestyle. Those classed as Type Three emphasize the necessity of exercise. They perceive drinking, smoking, and stress as harmful. People in this category seek to increase physical strength and to regulate all five health behaviors by keeping them in a normal range. Type Four consists of people who are indifferent to their health. While they seem to recognize the importance of regular exercise, they pay little attention to nutrition or to the harmful effects of smoking, drinking, and stress. They believe that exercise alone is sufficient to maintain their health. Type Five subjects believe drinking is not a harmful behavior at all. Rather. it has a positive effect on their mental health. They are characterized by this positive attitude towards drinking as well as by indifference toward nutrition (although they readily admit that good nutrition is important). Finally. those classed as Type Six have a positive attitude toward moderate drinking as a means to relieve stress. However. they also recognize the harmful effects of excessive drinking. They regard good nutrition as an important lifestyle choice but are indifferent toward exercise. This type is engaged in passive health management. This study devised six types or categories that reflect different attitudes toward promoting health in everyday life. It further went on to analyze the characteristics of each type. This study shows that programs designed to promote health must be modified to reflect the diversity of individual attitudes and patterns of behaviors.