• 한국식품저장유통학회지
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• 제13권1호
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• pp.24-29
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• 2006

고추장의 보존성, 편리성을 증진시키기 위하여 공장생산 고추장을 분무, 진공 및 동결건조하여 분말 화 한 후 수화시킨 고추장의 관능과 물성, 색도, 성분변화를 검토하였고 분말고추장을 밀봉하여 $35^{\circ}C$에서 90일간 저장하면서 저장과정 중 색도 및 성분변화를 측정하여 다음과 같은 결과를 얻었다. 관능검사 결과 건조 고추장의 품질은 동결건조 고추장이 대조구와 가장 비슷하였고 분무건조 고추장, 진공건조 고추장 순 이었다. 원료 고추장을 동결, 분무, 진공건조 하였을 때 pH, 환원당, amino nitrogea NaCl의 변화는 인정되지 않았으며 점도는 $15\%$정도 감소하였다. 저장과정 중 고추장 분말의 산도는 $15\%$ 정도 증가하였고 환원당, amino nitrogen, ethanol은 약간 감소하는 경향이었으며 Hunter L값은 24.8-27.3에서 23.6-24.4, a 값은 10.8-12.0에서 8.3-9.3, b값은 7.1-7.9에서 4.4-5.5로 저하하였다.

• 한국식생활문화학회지
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• 제11권5호
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• pp.699-710
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• 1996

The sacrificial foods using at 88 villages in Andong area where the village sacrificial rituals are performed, were investigated in 1994. The finding are as follows; 1. Since the village sacrificial rituals keep ancientry, white Baeksulki without any ingredients is used as Ddock (a steamed rice cake) in 74 villages, and in 5 villages the Baeksulki was served just in Siru (a tool used to prepare Ddock). The type of meat serving in rituals has been changing from large animal to small animal and the type of light from bowl-light to candle. 2. Though the ritual observes Confucianism style, memorial address was offered in 34 villages and only in 8 villages, liquor was served 3 times and the address was offered. In 60 villages, liquor was served only once, and calling village god, bowing twice, and burning memorial address paper were performed in order. Burning paper has been meaningful in rituals. 3. Tang (a stew) was served in 21 villages, and in 18 villages even Gook (a soup) was not used. The numbers of village which do not use cooked rice and Ddock are 14, respectively. 4. Fruits are essential in rituals foods. In 63 villages, 3 kinds of fruits are served and this is contrasted with even number of fruits in Bul-Chun-Wi Rituals. 5. In 25 villages, fish and meat are not served. As meat, chicken in 19 village are served. Meat Sikhae (a fermented rice beverage) prepared with meats or fish are served in 5 villages. Slice of dried meat is served in 73 villages commonly. 6. In gender of god for village shrine, woman in 43 villages, couple in 17 villages, man in 9 villages, mountain god in 2 villages, villages tree, etc were enshrined. In 52 villages liquor is served in rituals (liquor is used in 58 villages including serving god), in 28 villages sweet liquor (Gamju) is served for god (sweet liquor is used in 46 villages), and liquor, water, or sweet liquor is just displayed on table but not served in 8 villages. Incensing is found to be not common in village ritual, only in two villages it is performed. The most appropriate rituals food is thought to be pig for mountain god. Home dishes can not be used in village ritual and spoon is not used and chopstick is prepared from wild plant. Meat and fish are used in the raw.

• 한국식품과학회지
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• 제36권5호
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• pp.784-789
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• 2004

본 연구의 목적은 배추를 중륵, 잎, 전체와 같이 부위별로 나누어 각각 다른 김치를 제조하여 김치의 품질특성 즉, 젖산균의 생육과 산생성, 관능성 및 휘발성냄새성분을 조사하고, 아 울러 동결건조가 부위별로 나누어 제조된 김치의 품질에 미치는 영향을 조사하는 것이다. 먼저 염도를 보면 whole(전체)은 2.31%인데 비하여 중륵부위는 2.03%로 낮았고, 잎부위는 2.68%로 높았으며 배추의 부위사이에 유의적인 차이가 있었다(p<0.05). $20^{\circ}C$, 3일 숙성된 시료의 pH를 보면 중륵시료가 4.00으로 가장 낮았고, 잎시료가 4.62로 가장 높았다. 산도는 whole시료 0.652%, 중륵시료 0.667%에 비하여 잎시료는 0.422%로 낮았으며 잎시료의 산도 수치는 다른 두 시료와 유의적인 차이를 보였다(p<0.05). 젖산 균수는 whole시료 $1.7{\times}10^9$, 중륵시료 $1.8{\times}10^9$, 잎시료 $1.0{\times}10^9$으로 whole시료와 중륵시료가 잎시료보다 다소 높았다. 관능적특성을 보면 동결건조여부에 관계없이 표준시료(전체)와 중륵시료의 전반적인 기호도, 맛 및 냄새가 잎시료보다 우수하였다. 숙성시료 또는 동결건조/복원시료의 경우에는 whole시료와 중륵시료에서 ethanol과 함유황화합물과 같은 휘발성냄새성분 함량이 잎시료보다 대체적으로 높았다.

• 한국독성학회:학술대회논문집
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• 한국독성학회 2001년도 International Symposium on Dietary and Medicinal Antimutgens and Anticarcinogens
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• pp.100-100
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• 2001

To develop an antimutagenic functional diet, the foods that have shown anticancer activity were mixed to make ready-to-eat powdered diets. The diets were prepared with various kinds of powdered cooked cereals, cooked legumes, oil seeds and sea tangles, and freeze-dried vegetables. The antimutagenic effects of methanol extracts from three mixed diets were investigated in the Ames test, SOS chromotest, and in vivo supravital staining micronucleus assay in the mice.(omitted)

• Archives of Pharmacal Research
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• 제13권3호
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• pp.215-220
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• 1990

Two different, derivative spectrophotometric and gas-liquid chromatographic, procedures for direct quantitation of caffeine and some commonly dispensed antihistaminics in bulk forms, in their laboratory prepared mmixtures and in dosage formulations, have been investigated. The limit, sensitivity reproducibility and accuracy of each method were studied for each individual drug substance and in some usual pharmaceutical formulations.

• Preventive Nutrition and Food Science
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• 제2권1호
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• pp.11-16
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• 1997

Alkaline cooking and processing properties of domestic maize were evaluated by comparing to those of imported control maize(Asgrow 404). Domestric maize varieties were hydrated more rapidly and had lower dry matter losses during alkaline cooking than control maize due to softer endosperm texture and incomplete removal of pericarps. Domestic maize varieties produced masas with proper handling properties when nixtamals had 50~52% moisture. However, masas produced from domestic maizes were puffed dur-ing baking and frying process due to the release of more free starch granules in the masa than control masa. Tortilla chips prepared from domestic maizes absorbed more oil during frying and had slightly higher water content with darker color than tortilla chips prepared from control maize. Among the domestic maize hybrids, KS42/Fla2BT113 had more acceptable kernel characteristics of tortilla chips than other varieties.

• Preventive Nutrition and Food Science
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• 제8권2호
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• pp.179-184
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• 2003

The use of high amylose maize varieties significantly affected the alkaline-cooking process and characteristics of alkaline-processed food products, such as masa and tortilla chips. High amylose maize varieties had softer endosperm textures with move tightly attached pericarps than normal maize. Masa prepared from high amylose mutant maize was less cohesive than that of normal maize due to insufficient dispersion of amylopectin and excessive retrogradation of starches. Tortilla chips prepared from amylose-extender dull (ae du), amylomaize V, and Ⅶ had slightly increased oil absorption, while tortilla chips from dull (du) and amylose-extender sugary-2 (ae su-2) had oil contents similar to that of control chips. Increased oil absorption of the tortilla chips was due to their increased surface area. Tortilla chips produced from high amylose mutant maize had darker color than control chips, presumably due to the pigmented pericarp tissues, higher levels of reducing sugars, and phenolic compounds present in the kernel.

• 대한가정학회지
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• 제26권4호
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• pp.53-65
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• 1988

In the study, the dietary survey was conducted in Seoul, Dae-jeon, Gwangju, Pusan, from march to April in 1988. A Questionnaire was prepared and distributed to 1583 house wives in order to find out their attitude of meal management and their way of thinking in dietary life. The results were summarized as follows: 1) 34.4% of the subjects prepared daily menu. In planning menu, the major consideration shifted from husband to all family members and the most emphasizes meal changed from breakfast to supper. 2) Most of the subjects were making use of substitute food. They were satisfied with the convenience and taste of the convenience foods. Improvements in nutrition, sanitation and price of convenience food made increase of its consumption. 3) The survey has shown that the main purpose of eating is to satisfy nutrition. and in the choice of food, most subjects regarded its taste as the most important factor.

• Fisheries and Aquatic Sciences
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• 제18권3호
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• pp.249-255
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• 2015

An 8 week feeding trial was conducted to evaluate whether methionine and cysteine would effectively spare taurine supplementation on growth performance in juvenile rock bream Oplegnathus fasciatus. Triplicate groups of 25 fish averaging $2.74{\pm}0.04g$ ($mean{\pm}SD$) were fed one of the experimental diets. Five experimental diets including a fish meal based control diet were prepared by adding sulfur amino acid at fixed level of 1.0% and taurine at graded levels of 0%, 0.25%, 0.5% and 1.0% ($S+Tau_0$, $S+Tau_{0.25}$, $S+Tau_{0.5}$ and $S+Tau_{1.0}$, respectively). After the feeding trial, growth performance of fish fed the $S+Tau_{0.25}$, $S+Tau_{0.5}$ and $S+Tau_{1.0}$ diets were significantly higher (P < 0.05) than those of fish fed the Control diet. ANOVA test suggested that when sulfur amino acid were supplemented to the diets, the optimum taurine supplementation level could be 0.25% in the diet, and broken line analysis of weight gain indicated a level of 0.33%, for positive effects on growth and feed utilization. Fish whole-body protein content and taurine concentration steadily increased with the increase of dietary level in the presence of sulfur amino acid in the diets. On the other hand, whole-body lipid content significantly decreased with the incremental levels of dietary taurine. In conclusion, the results of the present study clearly indicated that dietary supplementation of methionine and cysteine at a level of 1% could spare 0.25 to 0.33% of taurine in juvenile O. fasciatus diets.

• 한국조리학회지
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• 제18권1호
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• pp.156-167
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• 2012

본 연구의 목적은 한국음식의 HMR(가정 대용식)에 대한 관심이 증대된 현 시점에서 소비자들이 선호하는 한국 음식의 HMR 상품 구성요소와 속성별 중요도, 속성수준의 부분가치를 알아보고, 이를 통해 가상의 한국 음식의 HMR 상품을 추정해보고자 하였다. 최적의 한국 음식의 HMR 상품을 개발하고자 컨조인트 분석 기법에서 직교계획(Orthogonal Design)을 이용하여 9개의 프로파일을 선정하여 선호도 조사를 실시하고, 모형의 신뢰성과 교차 타당성(Cross Validity) 검정을 위해 검정표본(Holdout Set) 4개를 함께 생성해서 사용하였다. 본 연구의 결과는 소비자들은 한국음식의 HMR 상품을 선택할 때 조리정도, 메뉴 가격, 구입 장소의 순으로 중요하게 생각하는 것으로 나타났고, 소비자들은 한국음식의 HMR 상품을 구입해서 충분한 가열 후 식사를 하며, 그 메뉴의 가격은 10,000원 이상으로 인터넷 홈쇼핑에서 판매되는 HMR 상품을 가장 선호하는 것으로 나타났다. 따라서 한식을 언제, 어디서든 간편하게 조리해서 먹을 수 있는 HMR 상품을 다양하게 개발을 한다면 보다 많은 신규 고객을 창출할 수 있을 것이라 판단된다.