• 동아시아식생활학회지
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• 제25권2호
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• pp.326-332
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• 2015

Makjang is a kind of Korean traditional short-term fermented soybean paste. The purpose of this study was to evaluate the compositions of free sugars, organic acids and free amino acids as well as microbial counts of six kinds of Makjang. Commercial Makjang from different regions (Kangwon-do, Choongchung-do and Kyungsang-do) were used. The major free sugars of samples were glucose (0.15~3.97%) and maltose (0.01~0.54%), whereas sucrose (0.02%) was detected only in M4 and fructose only in M1 and M2. The major organic acids were citric acid (0.16~3.09%), malic acid (0.06~0.23%) and succinic acid (0.01~0.11%). The total content of free amino acids ranged from 0.02 to 8.74 mg/g, and major amino acids were detected in the order of glutamic acid, leucine, alanine and aspartic acid. Numbers of viable cells of bacteria as well as yeast and molds were $7.8{\times}10^4{\sim}4.8{\times}10^5$ and $8.1{\times}10^3{\sim}3.6{\times}10^4$, respectively. The results of the sensory evaluation showed that over-all preference of Kyungsang-do Makjang was higher than others. Consequently these results provide better information for standardizing and improving quality and functional activity of commercial Makjang.

• Food Science and Biotechnology
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• 제16권3호
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• pp.386-391
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• 2007

This study was conducted to observe quality characteristics of whole soybean meju fermented with germinated soybean (Glycine max: Hwanggeumkong). The germination rate after 24 hr was $23.0{\pm}1.2%$, then increased rapidly to $90.2{\pm}1.3%$ at 36 hr of germination, and finally reached a level of $99.4{\pm}0.3%$ at 60 hr of germination. It was confirmed that the total isoflavone content immediately after soaking was 100.1 mg%, increasing during the beginning of the germination process; it continued to increase to 114.0 mg% by 24 hr of germination, but decreased thereafter. The isoflavone content at 60 hr of germination was 101.6 mg%. A total of 6 organic acids were detected, and total organic acid content ranged from 963.1-1,145.3 mg%. Differences based on the degree of germination in the raw material were insignificant. The free amino acid levels of the whole soybean meju made from non-germinated soybeans and from soybeans that had germinated 48 hr were 2,580.9 and 2,519.7 mg%, respectively. The content of glutamic acid was highest followed by aspartic acid, lysine, leucine, and proline.

• 한국식품저장유통학회지
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• 제12권5호
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• pp.501-506
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• 2005

본 연구에서는 유기산을 이용하여 칼슘 용해에 미치는 영향과 칼슘종류에 따른 용해특성을 조사하였다. 유기산종류에 따른 영향을 조사한 결과 해조칼슘은 초산과 젖산에서 잘 용해되었으나 구연산에서는 초기산도 4%이상에서 용해되었으며 주석산에는 칼슘이 용해되지 않았다. 초산과 젖산을 이용하여 칼슘종류에 따른 용해특성을 조사한 결과 초기산도가 높을수록 pH와 잔사량은 낮게, 적정산도는 높게 나타났다. 칼슘함량은 탄산칼슘과 해조칼슘에서 높았으며 젖산보다 초산이 칼슘가용화에 더 효과적인 것으로 나타났다.

• 유기물자원화
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• 제3권2호
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• pp.91-96
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• 1995

서울시민을 대상으로 퇴비화 및 퇴비에 대한 일반시민의 의식조사를 실시하였다. 대부분의 시민들이 음식물쓰레기의 처리문제를 심각한것으로 인식하고 있었으며 응답자의 91.9%가 음식물쓰레기로 퇴비를 만들수 있다는 사실을 알고 있었다. 또한 화학비료보다 음식물쓰레기로 만든 퇴비를 선호하고 있었으며 가축분뇨로 만든 퇴비보다 음식물쓰레기로 만든 퇴비의 품질을 더 좋게 생각하고 있었다. 그리고 화학비료를 주고 재배한 채소보다 퇴비를 주고 재배한 채소를 좋게 생각하고 있었으며 10~20%정도의 비싼가격을 감수할 의사가 있었다. 또한 대다수의 사람들이 퇴비화를 위한 분리배출에 대해 협조할 의사를가지고 있었으며 음식물쓰레기는 소각이나 매립보다 퇴비화로 처리해야 한다고 생각하고 있었다.

• 한국식생활문화학회지
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• 제20권6호
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• pp.688-694
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• 2005

The objective of this study is to identify factors affecting the job satisfaction of cook(n= 173) employed in school food service and to propose a plan to improve school foodservice quality. The subjects were cook employed by school in Chungchon province, Gwangju area. The average of cook's job satisfaction was 3.06, the rank factor for nature of work(4.25). the co-workers(3.28), the organic environment(3.17), promotion welfare payment(2.31), the physical environment(2.29) shown respectively. The highest satisfaction with nature of work and organic environment was indicated in the areas of the group of higher age, and cooks who received college education showed significantly lower job satisfaction in physical environment. The highest satisfaction for promotion welfare payment, and physical environment shown in the group of higher length of service who receive higher wages. The groups of regular job shown higher result in the nature of work(3.46>2.94), organic environment(3.46>2.94), promotion welfare payment(2.88>1.94) comparing to irregular job. It is necessary to elevate cook's low satisfaction for improving their work efficiency and the quality of elementary school foodservice.

• Environmental Engineering Research
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• 제21권1호
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• pp.69-73
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• 2016

Generation of food waste is a serious issue that needs to be addressed worldwide. Developing suitable treatment methods while generating energy (methane) is a common practice for sustainable treatment of waste. In this study, methane generation by food waste was investigated in mesophilic and thermophilic regimes at various hydraulic retention times (HRTs) and organic loading rates (OLR). In temperature regimes, influent concentrations and HRTs ranged from 30 to 110 g COD/L and 18 to 30 days, respectively, which corresponding to an OLR of 1.0 to $6.1kg\;COD/m^3-d$. Better methane production and organic removal was observed under thermophilic conditions because of the enhanced hydrolysis of complex polymers and microbial activity at higher temperature. The peak methane productivities attained in thermophilic and mesophilic regimes were 1.30 and $0.99m^3/m^3-d$, respectively. The maximum methane yields were achieved at 50 g COD/L and HRT of 24 d in both cases, and the values were 264 and $221m^3/ton$ COD, respectively. The results of this study will facilitate the development of sustainable methane production technologies using food waste as a feedstock.

• Fisheries and Aquatic Sciences
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• 제15권3호
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• pp.203-207
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• 2012

The amount of fluoride removed from Antarctic krill via organic acid extraction depends on the extraction time, concentration, extraction volume, and the nature of the acid itself. The fluoride content in Euphausia superba was determined by measuring the concentration of fluoride ion in acidic extracts using an ion-selective electrode. The best results were obtained by adding 50 mL of 0.01 M citric acid to 0.3-0.5 g of krill and extracting for 5 min. Under these conditions, recoveries of fluoride from frozen whole krill and krill meat were 95.6-99.5% and 97.5-101.3%, respectively. The dry basis fluoride contents of krill by-product, krill meat and the boiled krill were 705, 298, and 575 ppm, respectively. These levels were significantly reduced by citric acid extraction.

• 한국식품과학회지
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• 제35권5호
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• pp.769-776
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• 2003

젓갈류(멸치액젓, 멸치육젓, 저염멸치액젓, 저염까나리액젓 및 새우젓)와 젓갈대용물(굴 가수분해물, 명태육 가수분해물 및 청각 추출물)을 첨가하여 제조한 김치를 20, 10 및 $4^{\circ}C$에서 숙성 중 pH, 총산도를 측정하고 pH 4.2와 산도 $0.6{\sim}0.8%$를 고려한 온도별 적숙기에서의 유기산 및 핵산관련물질을 정량하였다. 그 결과, 젓갈류 첨가 김치의 온도별 숙성 중 pH는 적숙기까지 대체로 빠른 감소를 보인 반면 산도는 빠른 증가를 보였다. 시험구별 적숙기에서 acetic acid와 lactic acid는 0일차 대비 대체로 다소 높은 함량을 보였으며 malic acid는 $20^{\circ}C$에서, succinic acid는 $10^{\circ}C$에서 비교적 높은 함량이었다. ATP, ADP 및 AMP는 0일차 대비 대체로 낮거나 비슷한 수준인 반면, IMP 및 HxR은 숙성에 따라 다소 높은 함량을 보였다. 젓갈대용물 첨가 김치의 경우, pH 및 산도는 젓갈류 첨가 김치에서와 유사한 경향이었다. 시험구별 적숙기에서 acetic acid 및 lactic acid는 0일차 함량 대비 다소 높았고 malic acid는 증감하였으며 succinic acid는 0일차에서도 상당량 검출되었다. ATP 및 ADP는 굴 및 명태육 가수분해물 첨가구에서 0일차 대비 다소 높은 반면 다른 시험구에서는 대체로 다소 낮은 함량이었다. AMP도 $20^{\circ}C$와 $10^{\circ}C$ 숙성에서 ATP 및 ADP의 경우와 유사한 경향이었다. IMP는 대조구 및 청각추출물 첨가구에서 0일차 대비 대체로 낮은 함량인 반면 굴 및 명태육 가수분해물 첨가구는 대체로 높았다. HxR은, 대조구와 젓갈류 첨가구 및 굴가수분해물 첨가구에서 0일차 대비 대체로 높은 함량이었다. 결론적으로, 김치의 숙성시 숙성 온도와 젓갈류 및 젓갈대용물 등의 부재료가 김치의 숙성을 결정하는 주요 영향요인일 뿐만 아니라 김치의 정미성분으로서 유기산과 핵산관련물질의 함량패턴에도 영향을 미치는 것으로 나타났다.

• 한국염색가공학회지
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• 제23권4호
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• pp.227-232
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• 2011

Zein is a hydrophobic protein produced from maize and has great potential in a number of industrial applications, such as food, food coating and food packaging. To obtain suitable electrospinning conditions for thinner and uniform zein nanofiber mats, a series of experiments was conducted on various volume ratios (v/v) of ethanol/water solutions with different zein concentrations. The prepared zein nanofiber mats were characterized by field emission scanning electron microscopy and contact angle measurements. Uniform zein fibers with a average diameter in the nanometer scale (300~500 nm) could be prepared from 30 wt.% zein in 7/3 (v/v) ethanol/water solutions.

• Journal of Microbiology and Biotechnology
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• 제8권6호
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• pp.719-722
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• 1998

The addition of decane to biotransfonnation media containing Yarrowia lipolytica led to the accumulation of intennediate L-phenylacetaldehyde and L-phenethyl acetate during bioconversion of L-phenylalanine, whilst none of these products were obtained in conventional aqueous fennentations. The results obtained support an earlier hypothesis (Spinnler et al. 1996. Proc. Natl. A cad. Sci. USA 93: 3373-3376) that organic solvents, acting as "thermodynamic traps" for hydrophobic intermediates, can substantially alter metabolic fluxes.