• Journal of the Korean Society of Food Science and Nutrition
• /
• v.28 no.6
• /
• pp.1230-1238
• /
• 1999

To identify antimicrobial activities of soybean paste, studies have been carried out with laboratory manufactured soybean paste, traditional and improved type soybean paste purchased on the market. The soybean paste fermented with Aspergillus oryzae and Rhizopus tamari and commercial soybean paste were shown antimicrobial activities for Bacillus cereus, Escherichia coli, Listeria monocytogenes, Staphy lococcus aureus, Streptococcus faecalis, Escherichia coli O157:H7, Bacillus subtilis and Salmonella typhimurium. Non fermented soybean paste did not show antimicrobial activities against Bacillus cereus, Escherichia coli, Listeria monocytogenes, Staphylococcus aureus and Streptococcus faecalis. The extract of soybean paste extracted by 80% methanol showed the highest antimicrobial activities of in ethyl acetate fraction and followed butanol fraction, respectively. Antimicrobial activities of traditional and improved type soybean paste were shown against all tested microorganisms and clear zone length of traditional soybean paste was slightly larger than that of improved type. Components of antimicrobial fractions of soybean paste were guessed peptides, 4 hydroxy benzoic acid, benzoic acid by GC MS.

• Journal of Korean Medical classics
• /
• v.29 no.2
• /
• pp.177-185
• /
• 2016

Objectives : In pediatrics, one of the most difficult thing might be medication because infant or child cannot take medicine easily. In traditional medicine, Korean taffy or paste preparations sometimes prescribed. Xiao'eryaozhengzhijue was published by Qianyi in 1119 and is specialized for pediatrics text. So I tried to research paste preparations in Xiao'eryaozhengzhijue. Methods : I derived paste preparations from Xiao'eryaozhengzhijue ; paste preparations named on it, and used as paste preparations etc. Results : 1. There were external and internal application of paste preparations. 2. Diverse secondary materials were used for making paste preparations. 3. Several chief complains were recorded in Xiao'eryaozhengzhijue. Conclusions : Paste preparations are really useful way to disease of pediatrics because infant or child cannot take his or her medicine easily. Through the research, I could find out the facts that there are diverse shapes of paste preparations and usages of paste preparations in Xiao'eryaozhengzhijue.

• Korean journal of food and cookery science
• /
• v.18 no.6
• /
• pp.677-683
• /
• 2002

This study was aimed to find an optimum amount of jujube paste to ice flour for the preparation of Daechupyun(jujube rice cake). The moisture content of Daechupyun added with jujube paste was 40∼42%. The more jujube paste was added, the L-value and b-value were decreased, and a-value of Daechupyun was increased. In the mechanical evaluation of Dachupyun, the hardness was the lowest in the samples with 12% jujube paste after 12-hour storage. The adhesiveness and springiness were not significantly different by adding jujube paste after 24-hour storage. The cohesiveness was increased with the increase of added jujube paste at 12, 36 and 48 hours of storage. The gumminess was the lowest in the samples with 12% jujube paste during storage. In the sensory evaluation of Daechupyun, the acceptance for the softness and chewiness war the best in the samples with 12% jujube paste. Daechupyun with 12-16% of jujube paste to rice flour was found to be the best recipe based on the sensory qualities of softness, chewiness and overall acceptability.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
• /
• 1999.05a
• /
• pp.442-446
• /
• 1999

Melting behavior and bridge phenomenon of solder paste, which is essential for surface mount technology in packaging, were investigated. solder paste of Sn-37%Pb was printed on Sn-coated Cu-pattern of PCB, and heated over melting point. Melting behavior of the paste was observed using CCD-camera. In order to modelize the melting and agglomeration phenomena of the paste, two solder balls of 0.76mm diameter were used. As experimental results, the paste start to melt from the margin of the printed shape. The hight of the melted paste decreased from 270 $\mu$m to 200 $\mu$m firstly, and finally recovered to 250 $\mu$m. During the melting procedure, pores were evolved from the molten paste. Bridge Phenomenon of the molten Paste depends upon the pitch of the pattern.

• Journal of Korean Medical classics
• /
• v.24 no.2
• /
• pp.109-149
• /
• 2011

Objectives : The study contains formulas, medicinal herbs, how to make of paste preparations in "Dongeuibogam". Methods : I will try to find paste preparations in "Dongeuibogam" using a word, paste(膏). Results : Paste preparations are categorized into two types: the external and the internal medicine. Paste preparations were used not only in the dermatology disease but in the internal disease. The same formula name to have different information was written by other people. Various kinds of medicinal herbs, minerals, animals were used and type of oil or juice was used to dissolve these. Methods to process paste preparations were to grind medicines or extract from medicinal materials. Paste preparations for the external was used to put in eyes or to push into wound and apply them to the skin. Paste preparations for the internal was used to take with wine, water and herbal tea. Some paste preparations were used both external and internal. Conclusion : These results explain that Paste preparations were variously used in "Dongeuibogam".

• Culinary science and hospitality research
• /
• v.14 no.4
• /
• pp.329-338
• /
• 2008

This study investigates the effects of cooking utensils and jujube(Zizyphus jujuba Mill. cv. Dongzao) paste on the quality characteristics of yakbab. Yakbab samples prepared with jujube paste were divided into a control(yakbab with 0% of jujube paste) and the groups with jujube paste added. The samples prepared with jujube paste were divided into JY1(yakbab with 2.60% of jujube paste), JY2(yakbab with 4.27% of jujube paste), JY3(yakbab with 5.88% of jujube paste), JY4(yakbab with 7.43% of jujube paste) and JY5(yakbab with 8.94% of jujube paste). The moisture content and the color score of pressure cooker treatment have higher than those of the pot. The moisture contents of JY2 and JY5 samples increased as compared to the other samples. The L(lightness) value scores of all samples with jujube paste added were higher than those of the others. Hardness, springiness and cohesiveness of JY4 sample showed higher than those of the control. Higher scores for color, moistness, mouth feel, sweet taste and overall taste were found in JY4 products as compared to the other samples.

• The Korean Journal of Community Living Science
• /
• v.22 no.4
• /
• pp.573-578
• /
• 2011

This research was conducted to enhance the value of low quality sweet persimmon by processing paste by combining low quality sweet persimmon and red-bean. In order to make sweet persimmon paste containing red-bean, the following procedures were executed : 1) the sweet persimmon was cleaned by water 2) the fruit stalk was removed 3) it was peeled, sliced, pitted and crushed 4) steamed and peeled red-bean paste was mixed 5) sweetening materials(starch syrup, sugar and dextrin) and salt were mixed 6) boiled and stored in refrigerator. Sweet persimmon was peeled, stem and seed was removed to make the paste. When mixing sweet persimmon paste and red-bean paste in the ratio of 6 : 4, sensory point of taste and overall desirability were higher than mixing in 5 : 5 and 4 : 6 but texture was lower. The sweet persimmon paste containing red-bean was softened and the sugar content was increased from 41.4$^{\circ}$Brix to 53.1$^{\circ}$Brix when 10% dextrin was added. The overall sensory evaluation was higher in sweet persimmon paste containing red-bean than commercial red-bean paste when 10% dextrin was added. The overall desirability also shown a significant difference between them. Even though findings were statistically insignificant, sweet persimmon powder with red-bean paste increased in texture and overall desirability compared with commercial red-beans paste. Sweet persimmon powder paste containing red-bean significantly decreased in flavor, color, taste and overall desirability compared with sweet persimmon paste containing red-bean. As a result of this study, the best combination for the quantity of sub-materials to make sweet persimmon paste was 600g of sweet persimmon, 400g of red-bean, starch syrup 120g, sugar 60g, salt 4g and dextrin 100g.

• Korean journal of food and cookery science
• /
• v.28 no.6
• /
• pp.695-701
• /
• 2012

The aim of this study was to determine the optimum amount of apricot paste to add to rice flour for the preparation of Sulgidduk. As the apricot paste level of the Sulgidduk increased, the moisture contents of samples increased (40.10-43.71%), The color of L-value decreased, while the a- and b-values increased, with increasing amounts of added apricot paste Sulgidduk. According to the mechanical evaluation results, as the apricot paste level of Sulgidduk increased, the hardness decreased. The cohesiveness was highest in the 16% apricot paste sample, and the springiness, gumminess, chewiness, and adhesiveness were highest in the 0% apricot paste sample. From the sensory evaluation results, the 12% apricot paste adding Sulgidduk received the highest overall acceptability scores. In conclusion, based on its sensory and mechanical qualities, the optimal Sulgidduk formulation consisted of 12% apricot paste added to rice flour.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
• /
• 2006.11a
• /
• pp.233-234
• /
• 2006

In this paper, Via hole pore were investigated during PLAS (PessureLess Assisted Constrained Sintering) process of LTCC. Ag and Ag-Pd paste mixture were tested for via paste. Ag paste with 10~25% Ag-Pd paste showed no via hole pore, but further increase of Ag-Pd contents in via paste increased via pore. From shrinkage curve, 10~25% Ag-Pd paste showed expansion behaviors before shrink and this phenomena result in the reduction of via hole pore during PLAS process.

• Korean Journal of Materials Research
• /
• v.27 no.8
• /
• pp.397-402
• /
• 2017

We used an etching process to control the line-width of screen printed Ag paste patterns. Ag paste was printed on anodized Al substrate to produce a high power LED. In general, Ag paste spreads or diffuses on anodized Al substrate in the process of screen printing; therefore, the line-width of the printed Ag paste pattern increases in contrast with the ideal line-width of the pattern. Smudges of Ag paste on anodized Al substrate were removed by neutral etching process without surface damage of the anodized Al substrate. Accordingly, the line-width of the printed Ag paste pattern was controlled as close as possible to the ideal line-width. When the etched Ag paste pattern was used as a seed layer for electroless Ni plating, the line width of the plated Ni film was similar to the line-width of the etched Ag paste pattern. Finally, in pattern formation by Ag paste screen printing, we found that the accuracy of the line-width of the pattern can be effectively improved by using an etching process before electroless Ni plating.