• Journal of Nutrition and Health
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• 제8권1호
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• pp.15-37
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• 1975

I. Subject of the study A study on the nutritive value and utilization of powdered seaweeds. II. Purpose and Importance of the study A. In Korea the shortage of food will be inevitable by the rapidly growing population. It will be very important study to develop a new food from the seaweeds which were not used hitherto for human consumption. B. The several kinds of seaweeds have been used by man in Korea mainly as side-dishes. However, a properly powdered seaweed will enable itself to be a good supplement or mixture to certain cereal flours. C. By adding the powdered seaweed to any cereals which have long been staple foods in this country the two fold benefits; saving of cereals and change of dietary pattern, will be secured. III. Objects and scope of the study A. Objects of the study The objects will come under four items. 1. To develop a powdered seaweed as a new food from the seaweeds which have been not used for human consumption. 2. To evaluate the nutritional quality of the products the analysis for chemical composition and animal feeding experiment will be conducted. 3. Experimental cocking and accepability test will be conducted for the powdered products to evaluate the value as food stuff. 4. Sanitary test and also economical analysis will be conducted for the powdered products. B. Scope of the study 1. Production of seaweed powders Sargassum fulvellum growing in eastern coast and Sargassum patens C.A. in southern coast were used as the material for the powders. These algae, which have been not used for human consumption, were pulverized through the processes of washing, drying, pulverization, etc. 2. Nutritional experiments a. Chemical composition Proximate components (water, protein, fat, cellulose, sugar, ash, salt), minerals (calcium, phosphorus, iron, iodine), vitamins (A, $B_1,\;B_2$ niacin, C) and amino acids were analyzed for the seaweed powders. b. Animal feeding experiment Weaning 160 rats (80 male and 80 female rats) were used as experimental animals, dividing them into 16 groups, 10 rats each group. Each group was fed for 12 weeks on cereal diet (Wheat flour, rice powder, barley powder, potato powder, corn flour) with the supplementary levels of 5%, 10%, 15%, 20% and 30% of the seaweed powder. After the feeding the growth, feed efficiency ratio, protain efficiency ratio and ,organs weights were checked and urine analysis, feces analysis and serum analysis were also conducted. 3. Experimental cooking and acceptability test a. Several basic studies were conducted to find the characteristics of the seaweed powder. b. 17 kinds of Korean dishes and 9 kinds of foreign dishes were prepared with cereal flours (wheat, rice, barley, potato, corn) with the supplementary levels of 5%, 10%, 15%, 20% and 30% of the seaweed powder. c. Acceptability test for the dishes was conducted according to plank's Form. 4. Sanitary test The heavy metals (Cd, Pb, As, Hg) in the seaweed powders were determined. 5. Economical analysis The retail price of the seaweed powder was compared with those of other cereals in the market. And also economical analysis was made from the nutritional point of view, calculating the body weight gained in grams per unit price of each feeding diet. IV. Results of the study and the suggestion for application A. Chemical composition 1. There is no any big difference in proximate components between powders of Sargassum fulvellum in eastern coast and Sargassum patens C.A. in southern coast. Seasonal difference is also not significant. Higher levels of protein, cellulose, ash and salt were found in the powders compared with common cereal foods. 2. The levels of calcium (Ca) and iron (Fe) in the powders were significantly higher than common cereal foods and also rich in iodine (I). Existence of vitamin A and vitamin C in the Powders is different point from cereal foods. Vitamin $B_1\;and\;B_2$ are also relatively rich in the powders.'Vitamin A in ·Sargassum fulvellum is high and the levels of some minerals and vitamins are seemed4 to be some influenced by seasons. 3. In the amino acid composition methionine, isoleucine, Iysine and valine are limiting amino acids. The protein qualities of Sargassum fulvellum and Sargassum patens C.A. are seemed to be .almost same and generally ·good. Seasonal difference in amino acid composition was found. B. Animal feeding experiment 1. The best growth was found at.10% supplemental level of the seaweed Powder and lower growth rate was shown at 30% level. 2. It was shown that 15% supplemental level of the Seaweed powder seems to fulfil, to some extent the mineral requirement of the animals. 3. No any changes were found in organs development except that, in kidney, there found decreasing in weight by increasing the supplemental level of the seaweed powder. 4. There is no any significant changes in nitrogen retention, serum cholesterol, serum calcium and urinary calcium in each supplemental level of the seaweed powder. 5. In animal feeding experiment it was concluded that $5%{\sim}15%$ levels supplementation of the seaweed powder are possible. C. Experimental cooking and acceptability test 1. The seaweed powder showed to be utilized more excellently in foreign cookings than in Korean cookings. Higher supplemental level of seaweed was passible in foreign cookings. 2. Hae-Jo-Kang and Jeon-Byung were more excellent than Song-Pyun, wheat cake, Soo-Je-Bee and wheat noodle. Hae-Je-Kang was excellent in its quality even as high as 5% supplemental level. 3. The higher levels of supplementation were used the more sticky cooking products were obtained. Song-Pyun and wheat cake were palatable and lustrous in 2% supplementation level. 4. In drop cookie the higher levels of supplementation, the more crisp product was obtained, compared with other cookies. 5. Corn cake, thin rice gruel, rice gruel and potato Jeon-Byung were more excellent in their quality than potato Man-Doo and potato noodle. Corn cake, thin rice gruel and rice gruel were excellent even as high as 5% supplementation level. 6. In several cooking Porducts some seaweed-oder was perceived in case of 3% or more levels of supplementation. This may be much diminished by the use of proper condiments. D. Sanitary test It seems that there is no any heavy metals (Cd, Pb, As, Hg) problem in these seaweed Powders in case these Powders are used as supplements to any cereal flours E. Economical analysis The price of the seaweed powder is lower than those of other cereals and that may be more lowered when mass production of the seaweed powder is made in future. The supplement of the seaweed powder to any cereals is also economical with the criterion of animal growth rate. F. It is recommended that these seaweed powders should be developed and used as supplement to any cereal flours or used as other food material. By doing so, both saving of cereals and improvement of individual's nutrition will greatly be achieved. It is also recommended that the feeding experiment for men would be conducted in future.

• 디자인학연구
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• 제2권1호
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• pp.63-97
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• 1989

There is nothing more important than the form and function in design, because every design product can be done on the basis of them. Form and Function are already existed before the word of design has been appeared and all the natural and man-made things' basic organization is based on their organic relations. The organic relations is the source of vitality which identifies the subsistance of all the objects and the evolution of living creatures has been changed their appearances by the natural law and order. Design is no exception. Design is a man-made organic thing which is developed its own way according to the purposed aim and given situations. If so, what is the ultimate goal of design. It is without saying that the goal is to make every effort to contribute to the -human beings most desirable life by the designer who is devoting himself to their convenience and well-being. Therefore, the designer can be called the man of rich life practitioner. This word implies a lot of meanings since the essence of design is improving the guality of life by the man-made things which are created by the designer. Also, the things are existed through the relations between form and function, and the things can keep their value when they are answered to the right purpose. In design, thus, it is to be a main concern how to create valuable things and to use them in the right way, and the subject of study is focused on the designer's outlook of value and uk relations between form and function. Christopher Alexander mentioned the importance of form as follows. The ultimate object of design is form. Every design problem begins with an effort to achieve fittness between the form and its context. The form is the solution to the problem: the context defmes the problem. In other words, when we speak of design, the real object of discussion is not form alone, but the ensemble comprising the form and its context. Good fit is a desirable property of this ensemble which relates to some particular division of the ensemble into form and context. Max Bill mainatined how important form is in design. Form represents a self-contained concept, and its embodiment in an object results in that object becoming a work of art. Futhermore, this explains why we use form so freguently in a comparative sense for determining whether one thing is less or more beautiful than another, and why the ideal of absolute beauty is always the standard by which we appraise form, and through form, art itself. Hence form has became synonymous with beauty. On the other hand, Laszlo Moholy-Nagy stated the importance of function as follows. Function means the task an object is designed to fulfill the task instrument is shaping the form. Unfortunately, this principle was not appreciated at the same time but through the endeavors of Frank Lloyd Wright and of the Bauhaus group and its many collegues in Europe, the idea of functionalism became the keynote of the twenites. Functionalism soon became a cheap slogan, however, and its original meaning blurred. It is neccessary to reexamine it in the light of present circumstances. Charles William Eliot expressed his idea on the relations between function and beauty. Beauty often results chiefly from fittness: indeed it is easy to manitain that nothing is fair except what is fit its uses or functions. If the function of the product of a machine be useful and valuable, an the machine be eminently fit for its function, it conspicuously has the beauty of fittness. A locomotive or a steamship has the same sort of beauty, derived from the supreme fittness for its function. As functions vary, so will those beauty..vary. However, it is impossible to study form and function in separate beings. Function can't be existed without form, and without function, form is nothing. In other words, form is a function's container, and function is content in form. It can be said that, therefore, the form and function are indispensable and commensal individuals which have coetemal relations. From the different point of view, sometimes, one is more emphasized than the other, but in this case, the logic is only accepted on the assumption of recognizing the importance of the other's entity. The fact can be proved what Frank Hoyd wright said that form and function are one. In spite of that, the form and function should be considered as independent indivisuals, because they are too important to be treated just as the simple single one. Form and function have flexible properties to the context. In other words, the context plays a role as the barometer to define the form and function, also which implies every meaning of surroun'||'&'||'not;dings. Thus, design is formed under the influence of situations. Situations are dynamic, like the design process itself, in which fixed focus can be cripping. Moreover, situations control over making the good design. Judging from the respect, I defined the good design in my thesis An Analytic Research on Desigh Ethic, "good design is to solve the problem by the most proper way in the situations." Situations are changeable, and so is design. There is no progress without change, but change is not neccessarily progress. It is highly desirable that there changes be beneficial to mankind. Our main problem is to be able to discriminate between that which should be discarded and that which should be kept, built upon, and improved. Form and Function are no exception. The practical function gives birth to the inevitable form and the $$\mu$ti-classified function is delivered to the varieties of form. All of these are depended upon changeable situations. That is precisely the situations of "situation de'||'&'||'not;sign", the concept of moving from the design of things to the design of the circumstances in which things are used. From this point of view, the core of form and function is depended upon how the designer can manage it efficiently in given situations. That is to say that the creativity designer plays an important role to fulfill the purpose. Generally speaking, creativity is the organization of a concept in response to a human need-a solution that is both satisfying and innovative. In order to meet human needs, creative design activities require a special intuitive insight which is set into motion by purposeful imagination. Therefore, creativity is the most essential quality of every designer. In addition, designers share with other creative people a compulsive ingenuity and a passion for imaginative solutions which will meet their criteria for excellence. Ultimately, it is said that the form and function is the matter which belongs to the desire of creative designers who constantly try to bring new thing into being to create new things. In accordance with that the main puppose of this thesis is to catch every meaning of the form and function and to close analyze their relations for the promotion of understanding and devising practical application to gradual progression in design. The thesis is composed of four parts: Introduction, Form, Function and Conclusion. Introduction, the purpose and background of the research are presented. In Chapter I, orgin of form, perception of form, and classification of form are studied. In Chapter II, generation of function, development of function, and diversification of function are considered. Conclusion, some concluding words are mentioned.ioned.

• 대한본초학회지
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• 제27권2호
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• pp.1-16
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• 2012

Objective : To investigate the current status of prescription drugs in Oriental medical institutes and to draw up a future plan for the revitalization of Oriental medical health insurance, this survey has been performed. Method : The survey has been made with 321 doctors working at Oriental medical institutes in Daegu and Kyungbuk areas for a period of 3 month from June 1, 2010 until September 1, 2010. Result : 1. When it comes to the current status of the use of herbal drugs in Oriental Health insurance, most of doctors surveyed prescribe insurance drugs, and they prescribe insurance drugs to patients, who are less than 20% of total patients visiting their clinics. 2. The awareness of Herbal Health Care Drugs is investigated. When it comes to the understanding of the difference between insurance drugs(powder type drugs) and granular type drugs, doctors admit that they differ only in one aspect, whether or not their being covered by health insurance. Based on the survey results on the understanding of insurance coverage of granular type drugs, doctors, even though they long for granular type drugs to be accepted as insurance drugs, are worrying whether the number of outpatients might dwindle due to increased insurance co-payments. They also point out that the biggest obstacles in the expansion of the granular type drugs as insurance drugs are the lack of understanding of the government and the objection of the Health Insurance Review and Assesment service (HIRA) for fear of increased insurance claims. 3. Upon investigation on Oriental medicine doctors' understandings of herbal pharmaceutical industry, it is found that doctors' responses on pharmaceutical industry are not all positive ones('new product development and neglect of R&D infrastructure' and 'smallness of industry'). When it is investigated what area needs the greatest improvement in herbal pharmaceutical industry, 'securing sufficient capital, good manufacturing, and strengthening quality control', is the highest. 4. When it is asked what are the most needed in order to improve herbal health insurance medicine, responses such as 'the increase in the accessibility to and the utilization of Oriental medical clinics through the diversification of the means of prescriptions', 'the improvement of insurance benefits(cap adjustments)', 'increase the proportion of high quality medicinal plants', 'the ceiling of co-payments(deductible) at 20,000 won or more', 'expansion of the choices of formulations', 'formulational expansions of tablets and pills', and finally 'admittance and expansion of granular type drug as insurance drug' are the highest. 5. Upon investigating the general characteristics of the current status of the usage of Oriental health care herbal drugs, the followings are observed. First, the frequency of use of health insurance drugs by the doctors who use health insurance with general characteristics shows similar differences in case of total monthly sales amount (p<0.001), average number of daily patients (p<0.05). Secondly, as to the willingness of the expanded usage of insurance drugs, similar differences are observed in case of total monthly sales amount (p<0.05). 6. Upon investigating the general characteristics of the perception of Herbal health care drugs, the followings are observed. First, inspecting general characteristics and insurance claims due to increased co-payments(deductible amount) reveals similar differences in case of working period (p<0.01) and in case of total monthly sales amount (p <0.01). Secondly, inspecting general characteristics and the obstacles that hinder granular type drugs from being accepted as health care insurance drugs shows similar differences in case of working period (p<0.05). 7. Upon investigating the general characteristics of the understanding of Oriental Herbal pharmaceutical companies, the followings are observed. First, opinions on the general characteristics of pharmaceutical companies, when examined with variance analysis, shows similar differences in case of total monthly sales amount (p<0.05). Secondly, when opinions are examined on general characteristics and the problems of herbal pharmaceutical companies, similar differences are found in case of working period (p<0.01) and in case of total monthly sales amount (p<0.001). Lastly, opinions on the general characteristics and reforms of pharmaceutical companies, similar differences are observed in case of working period (p<0.001). 8. Upon investigating the general characteristics of the improvement of insurance Herbal drugs, the followings are observed. First, regarding general characteristics and insurance benefits, similar differences are observed in case of working period (p<0.05), in case of total monthly sales amount (p<0.05), and in case of average number of daily patients (p<0.01). Secondly, opinions on the general characteristics and the needs for the improvement of Herbal insurance drugs are examined in 5 different aspects, which are the approval of granular type drugs as insurance drugs, the expanded practices of the number of prescription insurance drugs, the needs of a variety of formulations, the needs of TFT of which numbers of Oriental medical doctors are members for the revision of the existing system, and the needs of adjusting the current ceiling of the fixed amount and the fixed rate. When processed by the analysis of variance, the results show similar differences in case of average number of daily patients (p<0.01). Conclusion : From the results of this study the first measures to take are, to reform overall insurance benefit system, including insurance co-payment system(fixed rate cap adjustment), to expand the number of the herbal drugs to be prescribed matching with insurance benefit accordingly, and to revitalize herbal medicine insurance system through the change of various formulations. In addition, it is recommended to improve the effectiveness of herbal medicine by making plans to enhance the efficacy of herbal medicine and by enabling small pharmaceutical companies to outgrow themselves.

• 만화애니메이션 연구
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• 통권33호
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• pp.597-616
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• 2013

캐릭터산업은 저작권리를 중심으로 한 지식기반산업이면서 제조업과 서비스업의 판매가치를 촉진시키고 매출효과를 강화하는 보완재적 산업특성을 지니고 있어서 전 산업분야에 걸쳐 기능적으로 작동될 수 있는 창조경제의 핵심동력이다. 2003년부터 시작된 정부의 캐릭터관련 정책은 연관산업간의 연계효과 극대화, 국내 캐릭터의 해외진출확대, 유통구조 개선을 통한 저작권 강화, 캐릭터상품의 질적강화를 통한 산업기반 확대 등에 중점을 두었다. 이러한 정책성과로 인해, 2007년 이후, 연관콘텐츠의 성공사례가 구체화되기 시작했고, 국내외 캐릭터산업은 보다 체계적인 진화과정을 거치게 된다. 창작캐릭터의 자체적인 산업육성 노하우가 축적되고, 만화, 애니메이션, 게임, 소설, 영화, 뮤지컬 등으로 시작된 연관캐릭터가 시장세분화전략에 의해 활성화되면서 캐릭터산업의 범위 및 산업적 통계의 재설정이 요구되기 시작했다. 특히, 2009년 이후 정부는 '세계 5대 캐릭터 강국'으로의 목표를 설정하고, 글로벌 스타캐릭터 발굴, 연관산업간 네트워크 구축지원, 홍보채널 다양화 및 프로모션 강화, 라이선싱 비즈니스 활성화 등의 정책을 발굴하게 된다. 특히, 2013년을 기점으로 캐릭터를 활용한 캐릭터 체험전 등의 전시시장, 키즈카페 등의 시간관리형 캐릭터 실내테마파크, SNS의 이모티콘을 중심으로 한 디지털캐릭터 수요시장, 캐릭터 뮤지컬을 중심으로 한 공연시장 등 새로운 캐릭터시장이 지속적으로 개발되고, 기존 오프라인의 불법복제시장이 국내외적으로 대형화되면서 그에 따른 체계적인 정책대안이 필요하게 되었다. 진화하는 캐릭터 소비시장과 플랫폼 다양화 시대에 대응하여, 캐릭터산업을 활성화시키고 새로운 캐릭터디자인 및 관련 콘텐츠를 지원하기 위해서는 캐릭터산업의 정책변인을 전제로 한 전략방향의 입체적 설정이 요구된다. 지난 정부의 정책성과와 국내외 캐릭터산업의 시장현황, 그리고 진화방향을 분석하여 정책변인을 구체화시키면 다음과 같다. 현재 국내캐릭터산업의 정책변인은 플랫폼 다양화에 따른 디지털 캐릭터시장의 소비다층화, 한류중심의 캐릭터상품 융합콘텐츠화, 불법콘텐츠의 지하경제 양성화, 세분화된 시장의 수용자 편향성관리 등으로 분석되며, 이는 미국과 일본 및 유럽의 기존 캐릭터산업 강국들과는 다른 차원의 정책이슈를 발굴하게 된다. 결국 국내외시장의 연관콘텐츠 저작권계약 모델개발, 플랫폼 경제의 수익모델 다각화, 한류확대에 연계된 목표시장 추가개발, 평생캐릭터의 연령별 맞춤형 시장전략 등이 캐릭터 수요시장진화에 따른 대안으로 제시된다.

• 수산해양교육연구
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• 제27권5호
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• pp.1457-1469
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• 2015

원료멸치에 식염첨가량을 달리하여 $15^{\circ}C$로 설정된 incubator에서 110일간 숙성 중 멸치육젓의 이화학적 및 관능적 특성에 대하여 조사한 결과를 요약하면 다음과 같다. $15^{\circ}C$에서 식염 15, 20 및 25%를 각각 첨가하여 숙성 시킨 멸치육젓의 경우 숙성기간이 길어짐에 따라 수분 함량이 점점 감소하였으며, 조회분 함량은 증가하였고, 조단백질 및 조지방 함량은 거의 변화가 없었다. 그리고 식염첨가량이 많은 시료일수록 수분함량은 감소하였고, 조지방 및 조회분은 증가하였으며, 조단백질 및 pH는 식염첨가량에 따른 차이가 거의 없었다. 숙성기간이 길어질수록 TBA값, 아미노질소 함량, 염도 및 조직감은 그 값이 증가하였으며, 색도는 L값 및 b값은 감소하였으나 a값 및 ${\Delta}E$값은 증가하였다. 식염첨가량이 증가할수록 염도 및 조직감은 증가하였으나 TBA값 및 아미노질소 함량은 감소하였으며, 색도의 경우 적색도(a값)와 황색도(b값)는 증가하였으며, 명도(L값) 및 색차(${\Delta}E$값)는 큰 차이가 없었다. 총유리아미노산 함량은 110일 숙성 시킨 시료의 경우 식염 15%를 첨가한 시료가 가장 많은 함량이었으며, 그 다음으로 식염 20%를 첨가한 시료, 식염 25%를 첨가한 시료의 순이었다. 식염 15-25%를 첨가한 시료 모두 lysine, leucine 및 histidine이 주요아미노산이었다. 관능검사 결과 15, 20 및 25%를 첨가한 시료 모두 숙성 80일 이후 관능적 기호도가 3.0이상으로 좋아짐을 알 수 있었다. 색의 경우 15, 20 및 25%를 첨가한 시료는 차이가 거의 없었으며, 조직감의 경우 식염 25%를 첨가한 시료가 가장 선호도가 좋았고, 그 다음이 20%를 첨가한 시료, 15%를 첨가한 시료의 순이었다. 반면 냄새, 맛 및 종합평가의 경우 식염 15%를 첨가한 시료가 가장 선호도가 좋았고, 그 다음이 20%를 첨가한 시료, 25%를 첨가한 시료의 순으로 나타나 염도가 낮은 시료일수록 관능적 기호도가 좋은 것으로 판단되었다.

• 대한지리학회지
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• 제30권2호
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• pp.188-199
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• 1995

대한지리학회가 1945년 9월 11일에 창립되어 50주년을 맞았다. 이를 기념하기 위하 여 국제지리학술대회를 1995년 10월 13일, 14일 이틀에 걸쳐 서울대학교 교수회관에서 개최 하기로 결정하였다. 이 대회에서 논의될 주제는 분단국토의 현실과 통일국토의 미래상, 21세 기 한국 지리학의 도전, 한국 지리학의 반세기-회고와 전망이라는 3가지가 중심이 된다. 이 번 학술대회를 통하여 2000년에 개최할 IGC서울대회를 성공적으로 이끌 역량을 축적하고, 지리학의 연구내용이 결국 인간생활의 질을 향상시키는데 기여해야만 학문적 영속성과 가치 를 인정받을 수 있다는 진실을 인식하는 계기가 되어야 한다.

• 한국식품과학회지
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• 제9권2호
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• pp.106-115
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• 1977

쌀보리가루, 옥수수가루, 감자가루, 고구마가루의 각 가루와 밀가루(강력분)를 3 : 7로 혼합(混合)한 복합분(複合粉)을 이용한 제빵에 있어서 첨가제(添加劑)로서 glyceryl monostearate(GMS), sodium stearyl lactylate(SSL),calcium stearyl lactylate(CSL), xanthan gum(XG),polysaccharide(PS)를 단독 또는 혼용(混用)하였을 때의 영향을 검토하고자 sedimentation test, amylograph 점성측정(?性測定), 제빵등의 실험을 통해서 얻어진 결과(結果)를 요약(要約)하면 다음과 같다. 1) Sedimentation value는 밀가루, 옥수수가루, 김자가루, 고구마가루, 쌀보리가루 순으로 그 값이 낮아졌으며, 밀가루와 3 : 7로 혼합(混合)한 후 첨가제(添加劑)를 첨가(添加)한 결과(結果) 모두 그 값이 증가 경향을 나타냈고. 특히 첨가제(添加劑)의 효과는 쌀보리가루 복합분(複合粉)에서 크게 나타났다. 첨가제별(添加劑別)로 살펴보면 GMS 1%+CSL 1%를 첨가(添加)한 것과 GMS 1%+SSL 1%첨가구는 비슷하게 증가효과가 크다. XG를 첨가(添加)한 경우는 gum이 산(酸)에 의해 응고되어 침전되지 않음으로 측정(測定)되지 못하였다. 2) 각 복합분(複合粉)의 amy!ograph점성(?性)에 미치는 첨가제(添加劑)의 영향은 GMS 1%+SSL 1%를 첨가한 것이 호화온도(糊化溫度), 최고점도(最高點度), 냉각정도에 있어서 그 상승효과가 가장 컸으며, 다음이 GMS 1%+CSL 1%를 첨가(添加)한 것이었고, GMS 1%+XG 1%, GMS 1%+PS 1%를 첨가(添加)한 것은 영향이 크게 못하였다. GMS 1%+XG 1%를 첨가(添加)한것은 모든 실험구에서 호화온도(糊化溫度)를 낮게 하였다. 3) 각종 복합분(複合粉)에 의한 제빵에 있어서의 첨가제(添加劑)의효과는 쌀보리가루 복합분(複合粉)에서는 GMS 1%+CSL 0.5% 첨가구가 빵의 SLV를 높이는 면에서 가장 우수 했고, 옥수수가루, 감자가루, 고구마가루 복합분(複合粉)에서는 GMS 1%+SSL 0.5% 첨가구가 가장 우수한 결과(結果)를 나타냈다. 반면에 XG의 첨가(添加)와 PS의 첨가(添加)는 빵의 loaf volume을 크게 개선하지 못하였다. 특히 쌀보리가루 복합분(複合粉)의 경우는 첨가제(添加劑)를 사용하면 그 loaf volume이 개선되어 표준빵과 매우 유사했고 외관, 식미(食味), texture등이 매우 좋았다. 4) 쌀보리가루 복합분(複合粉)에 SSL, CSL, XG, PS를 단독 1% 수준으로 첨가(添加)한 경우는 빵의 loaf volume이 개선되지 못하였다.

• 한국식품영양과학회지
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• 제40권10호
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• pp.1474-1481
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• 2011

부드러운 식감을 선호하는 소비자들의 기호에 맞는 맞춤형 우리밀 파스타 제조의 일환으로 durum wheat rimachinata에 우리밀가루 0, 15, 30, 45 및 60%를 대체하여 제조한 파스타의 물리 화학적 특성을 살펴보고자 하였다. 입도분포는 우리밀이 250 ${\mu}M$ 이하의 작은 입자가 전체의 87.03%를 차지하며, durum rimachinata는 250 ${\mu}M$ 이상이 68.70%를 나타내었다. 일반성분은 durum rimachinata에서 단백질과 회분이 각각 13.84${\pm}$0.03, 0.70${\pm}$0.02로 우리밀보다 높게 나타났다. 반죽의 farinograph 특성은 우리밀의 대체량이 증가할수록 수분흡수율은 증가하고 반죽형성시간은 높게 나타났고, 안정도와 연화도는 증가하였다. Amylograph 특성은 우리밀의 대체량이 증가할수록 호화개시온도는 상승하고, 최고점도는 감소하였으나 우리밀 30% 대체까지는 550 B.U. 이상으로 면류제품의 물성변화에 큰 영향을 미치지 않았다. 조리특성은 우리밀 대체량 15% 미만에서 중량, 부피, 수분흡수율, 탁도 및 조리손실율이 대조구와 유사하여 부드럽고, 탄력성이 있는 파스타 면을 만들 수 있었다. 색도는 우리밀 대체량이 증가할수록 L값과 a값은 증가하였고, b값은 감소하였다. 물성측정 결과 조리면의 경도 및 점착성은 우리밀 대체 30% 이상에서 낮은 값을 나타내었으며, 탄력성, 검성, 씹힘성은 높은 값을 나타내었다. 전반적인 기호도는 대조구가 가장 높게 나타났으나 우리밀 대체 45% 이상에서 높은 기호도를 나타내었다. 따라서 우리밀을 대체한 파스타의 제조시 반죽 및 조리특성에서는 우리밀 15% 대체수준이 적합하나 조리된 파스타의 기계적 물성측정 및 관능평가 결과에서는 30% 대체 이상에서 높게 나타났다.

• Journal of Dairy Science and Biotechnology
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• 제29권1호
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• pp.23-31
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• 2011

최근 한반도를 둘러싼 주변 환경이 크게 변화하는 가운데 특히 중국의 유제품 소비가 급증하고 있기 때문에 국내유가공산업은 향후 50년을 설계해야 하는 중요한 기로에 서 있다. 소비 측면에서 유제품의 시장 동향을 살펴보면 신선우유 소비는 감소하고, 발효유 등 유가공품 소비는 증가하고 있다. 원유사용량은 2010년 1,939천 톤을 예상되며, 반면 우유 공급량은 예년도 원유수요량으로 판단할 때 35천 톤 가량 공급 부족이 예상된다. 현재 다자간 협상 중인 미국 및 EU와 FTA 협정이 발효될 경우, 낙농산업분야의 상당한 피해가 예상되고, 수입 개방에 따라 국산 원유의 생산 감축으로 이어질 것이다. 현재 유가공업체가 농가에서 수취하는 원유는 미생물 함량과 체세포수가 매우 낮은 양질의 우유이기 때문에 초고온살균법 대신 유럽처럼 우유 고유 풍미 및 영양성분을 유지한 저온살균우유 생산을 유도하는 정책적 연구가 필요하다. 국내 치즈 시장은 65,423톤 규모로 시장 규모는 매년 확대되고 있으나 대부분을 수입에 의존하고 있는 실정이다. 자연치즈 산업 활성화와 더불어 반드시 해결할 문제로서 부산물(유청) 처리와 "목장형유가공(On-Farm Processing)"의 활성화이다. 이를 위해 규제를 완화하고 몇 가지 당면 문제를 해결한다면 대형 유가공업체와 동반성장이 가능하다고 생각된다. 국내 발효유 시장은 꾸준히 성장을 기록한 유일한 품목으로서 위, 간, 장 건강을 위한 기능성 발효유 제품의 매출이 크게 성장하였다. 인체에 유용한 프로바이오틱 유산균을 이용한 발효유 제품의 연구 개발은 중요한 연구 테마이다. 초유는 위장관 감염증의 치료나 예방에 사용될 수 있는 면역우유 제조에 사용될 수 있으며, 포유동물의 초유를 이용한 다양한 우유 제품의 연구 개발도 가능하다. 우유를 나노분자가공방법과 기능성나노식품소재의 첨가로 제품의 영양과 기호성을 향상시킬 수 있는 우유 제품을 개발할 수 있을 것이다. 국내 기능성 유제품의 효능 및 효과에 대한 표시기준 개정이 유가공업계가 안고 있는 최대의 당면 문제이다. 원유 수급 불균형은 구조적인 문제로서 우유의 적극적인 용도 관리가 선진국형 관리 체계로 바뀌어야 한다. 즉 내수용, 수출용, 수급 조절용으로 세분하는 것이다. 그리고 행정의 전문화를 위해 낙농연구 개발 지휘본부(control tower)의 설립을 건의하는 바이다. 외국의 "낙농위원회(Dairy Board)"처럼 수출용 유가공제품의 연구 개발을 전체적으로 총괄 지휘할 수 있는 기관이 필요하다. 마지막으로 유가공분야 인재육성 정책을 적극 검토해야 한다. 유가공 전공자 및 기술자에 대한 유학 또는 연수 기회를 확대함으로써 학생들의 의욕과 사기를 진작시켜야 한다.

• Tuberculosis and Respiratory Diseases
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• 제59권1호
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• pp.39-46
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• 2005

배 경: 암색소성이면서 집락수가 적은 비결핵항산균이 분리되는 경우 실제 NTM폐질환의 원인일 가능성이 낮다고 추정되나 아직 이에 대한 보고는 없는 실정이다. 본 연구는 암색소성 저집락군 NTM배양의 임상적 의미를 알아보고자 시행되었다. 방 법 : 3개월간 항산균 검사가 의뢰된 6,898예를 대상으로 하여 분석하였으며 무작위로 집락수가 20개 이하인 경우를 저집락군으로 정의하였다. 모든 검체에서 결핵균, NTM의 배양 빈도를 확인하고, NTM에서는 암색소성 여부와 집락수를 분석하였다. NTM은 PRA법으로 동정하였으며 NTM폐질환의 진단은 미국흉부학회의 기준을 따랐다. 결 과: 총 6,898검체 중 NTM은 263(3.8%)예(206명) 결핵균은 382(5.5%)예 분리되었다. NTM 263 균주 중 암 색소성 균주는 124예(47.1%, 112명)이었다. 암색소성중 도말양성은 6예(4.8%)로 비암색소성 139균주 중 33예 (23.7%)에 비하여 의미 있게 낮았다(p<0.05). 균동정은 암색소성은 M. gordonae 83예(81.4%)가 가장 많이 분리되었고, 비암색소성은 MAC 52예(43.0%), M. abscessus 29예(24.0%), M. fortuitum complex 17예(14.0%)의 순이었다. 암색소성-저집락군 113명중 NTM폐질환은 3예 있었으나 모두 비암색소성으로 알려진 다른 균이 원인균이었다. 결 론 : 본 연구에서 암색소성-저집락 NTM은 대부분 M. gordonae였으며 NTM폐질환의 원인균이 아닌 오염균으로 추정되었다. 저집락수, 암색소성 비결핵항산균의 분리비율이 높을 경우 오염의 가능성을 생각하여 검사실의 정도관리에 최선을 다해야 할 것이다.