• 분석과학
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• 제29권6호
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• pp.283-292
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• 2016

범죄현장조사에 사용되는 인체에 유해할 수 있는 일반분말에 대한 대체수단으로 천연분말(오징어 먹물분말, 청대분말, 쌀분말)을 이용하여 비 다공성표면(유리, 플라스틱, 타일)상의 잠재지문을 현출(가시화)하였다. 현출된 잠재지문을 Automatic Fingerprint Identification System (AFIS)으로 분석한 특징점의 수를 흑색분말을 사용한 결과 특징점 수와 비교하였으며 또한 객관적이고 계량적인 평가방법의 개발을 위하여 각 분말로 가시화된 지문의 이미지를 농도계 이미지분석(densitometric image analysis)을 이용한 결과 값인 융선 피크의 면적값을 비교하였다. 천연분말들의 현출효과는 표면에 따라 다양하게 나타났다. 일반적으로 오징어 먹물분말은 대부분의 표면에서 좋은 현출을 보였으며 청대분말은 타일표면에서 그리고 쌀분말은 유리표면에서 최고의 현출을 보였다. 그러나 플라스틱 표면은 천연분말에 의한 지문현출이 가장 어려운 표면이었다. Field Emission Scanning Electron Microscope (SEM)를 이용한 이미지 분석에서 융선에 적절한 흡착력을 가지는 조건으로 천연분말 입자의 크기와 형태가 중요한 인자임을 확인할 수 있었다. 비록 기술적인 어려움으로 특징점의 수와 융선 피크의 면적값과의 상관관계를 볼 수는 없었으나 공평하고 객관적인 지문의 평가방법으로 기준 이미지의 사용을 통한 이미지 보정을 통하여 가능하리라고 사료된다. 저가의 저독성 천연분말은 추가적인 실험을 통하여 적절한 잠재지문 현출제로서의 가능성을 보일 것으로 사료된다.

• 생명과학회지
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• 제25권2호
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• pp.206-213
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• 2015

선식은 웰빙식, 건강식으로 아시아인들에게는 인기있는 식품이지만 외국인들에게는 생소한 식품이다. 이에 본 연구는 외국인들의 선호도를 높이기 위하여 선식을 스무디 형태로 제조하고, 그의 특성을 연구하였다. 효소활성을 지니는 선식 제조를 위해서 흑미와 현미는 발아시켜 사용하였는데, 실온에서 24시간 침지시킨 후, 24시간 $30^{\circ}C$에서 발아시켰다. 알파아밀라아제 효소역가는 발아 전후로 약 13~15배 증가하였다. 현미는 발아 전 9.16 CU/g에서 152.63 CU/g로 증가하였고, 흑미는 7.47 CU/g에서 97.96 CU/g으로 증가하였다. 또한 발아현미분말을 엿기름으로 당화시킨 후, 토마토 30 g과 미강 1.5 g을 첨가하여 유산균을 배양하였다. 이때의 최고균체농도가 $1.1{\times}10^9CFU/ml$ 이었고, 이를 동결건조하여 선식에 첨가하였다. 선식음료제조 후 농도가 $1.3{\times}10^5CFU/ml$로 요구르트 스무디 제조를 위한 스타터 농도로 충분하였다. 이를 이용하여 배양한다면, 선식 요구르트 스무디를 제조가 가능하다. 관능평가결과, 선식 음료의 최적 조건으로는 우유 200 ml에 선식 30 g를 혼합한 것을 가장 선호하였다. 이때의 색도는 L 값 : $63.50{\pm}0.41$, a 값 : $-0.35{\pm}0.06$, b 값 : $8.85{\pm}0.19$로 나타났고, 점도는 $5.97{\pm}1.2$ centipoise 이었다.

• 한국식품조리과학회지
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• 제28권4호
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• pp.383-390
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• 2012

In order to reproduce Sanghwabyung that people in the past made and ate at Yuduil (June 6th by lunar calendar) among our traditional rice cakes, this study manufactured Sanghwabyung with black wheat flour by adding the wheat bran and Nuruk powder as leavening source, according to the old cook book "Gyuhapchongseo" and analyzed the quality characteristics. As a result of total phenol and flavonoid contents, DPPH radical scavenging activity of black wheat contents showed the gradual increase significantly (p < 0.001). The number of lactic acid bacteria was $6.72{\times}10^7$ CFU/mL just after preparation, and the number of yeast was $5.59{\times}10^7 $ CFU/mL. The number of lactic acid bacteria and yeast increased after 24 h to $8.48{\times}10^7$ CFU/mL and $5.40{\times}10^7$ CFU/mL. Hard-ness was the lowest in WF30%, compared with the C and the highest in BF100% and WF100%. The more the added portion increased in WF30% and BF30%, the more the hardness increased significantly (p < 0.001). The cohesiveness was the highest in WF30%, compared with C and BF30%, the lowest. It was shown significantly different between the C and WF and BF sample groups (p < 0.01). Springiness was the highest in WF10% and WF50%, compared with that in C and BF100%, which were the lowest. Springiness decreased significantly (p < 0.001) ad-ded portion increased between WF30% and BF30%. Gumminess was the highest in BF100% and WF100%, whereas that of WF20% was the lowest (p < 0.001). Chew-iness was the highest in BF100% and WF100% (p < 0.001).

• 한국식생활문화학회지
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• 제7권1호
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• pp.81-90
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• 1992

The Guk had lessened to use Gang, Whak, Tang. The Guk was classified into cooking method as a soup stock, the used main substances, and the temperature of the Guk. According to the soup stock were divided clear soup, Tojangguk, and Gooumguk. Another classification of Guk by main substances were Yuktang (meat soup), Otang (fish soup), bongtang (poultry soup), Shotang (vegetable soup), Japtang (vary substance soup) and Yonpotang (soybean-curd soup), and by the temperature of the Guk were divided Doounguk (warm soup) and Naengguk (cold soup). In the thesis, according to the kinds of Tojangguk, the reference frequency to them, the adding foods in them, and the variety cooking method in the Tojangguk were analyzed by the cook books published from 1700 to 1988 in Korea. 1. There were 29 kinds of Tojangguk. 2. The main substances of Tojangguk were meat, poultry, fish, shellfish, vegetable, mushrooms and seasonings. 3. The Tojangguk was boiled with the rice water and fermented soybean paste and fermented soybean-pepper powder paste. For the development of taste were added beef, shellfish, dried anchovy, dried small prawn, and soup stock of beef bones in winter. Seasoning substances were green onion, garlic, black pepper, sesame powder and oil.

• 동아시아식생활학회지
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• 제16권4호
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• pp.377-386
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• 2006

Imwonshibyukji(1827) is an important and stupendous ancient scientific book, which is much like an encyclopedia, that can discern the dietary life of the latter period of Choseon. This article is assorted, which is mentioned in this book, as Cho(Misutkaru-in parched grain that is weed out into powder) to the main material of grain Youmicho, Wandoocho, Youcho, also the medicinal plant as the main material Youkhangcho, Backyupcho, Chungumcho, Unyoungcho, and Naecho, Haengcho, Eicho, Imgumcho, Joyou, Bokbunjacho, made by fruit. The results of inquiring the property by the assortment is as you see in the following. Youmicho, Wandoocho, Youcho, Youkhyangcho, Backyupcho, and Chungumcho, which consist of glutinous rice, nonclutinous rice, barley, buckwheat, pea, and black soybean are among 13 kinds of methods to make Cho. The manufacturing process is similar to that of Misutkaru, but in the case of Unyoungcho 6 different medicinal powders are mixed with Chundang and Sookmill to form a hard portable taffy substance, which is quite unique. Naecho, Haengcho, Eicho, Imgumcho, Joyou, and Bokbunjacho are extracted from pulp and processed in a powder form like Misutkaru, which can also be considered as a fruit tea. Youcho is unique in its sense, since it is fermented by maggots that are bred in order to obtain the juice. Cho is known to calm thirst and empty stomachs, and has various medicinal materials to act as food to aid virility. It is also known to have multiple functions as an alternative staple, refreshment to aid virility, portable food, and preferable beverage. There are ten references on Cho, 37% are Korean in Ongheejobji and 63% Chinese in Jaeminyosool, Bonchogangmok, Chungmoonbobang, Nongjungchunsuh, Wangshinongsuh, Shikgyung, Sukmyung, Bonchoseupyou, and Wisaengbogam. The citations are in the general introduction and 13 types of Cho are cited 19 times overall, but citations based on Chinese references are non existe.

• 동아시아식생활학회지
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• 제13권3호
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• pp.197-215
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• 2003

본 연구는 유화제와 효소 첨가 유무가 흑미.녹차.표고버섯.호박의 부재료를 첨가하여 제조한 설기떡의 저장 중 노화지연의 효과 및 조직에 대한 결과는 다음과 같다. 1. 수분함량과 색도는 유화제와 효소 첨가 유무에 관계없이 저장기간이 늘어남에 따라 약간의 변화를 보였으나 큰 차이가 없었다. (p<0.05) 2. 호화도는 유화제와 효소 첨가군이 유화제와 효소 무첨가군에 비하여 저장기간이 늘어날수록 높았다.(<0.05) 3. 노화도는 유화제와 효소 첨가군이 저장기간이 늘어날수록 감소율이 낮았으며, 그 중 호박첨가설기떡이 가장 낮았다. 4. 텍스쳐는 씹힘성을 제외한 모든 항목에서 유화제와 효소 첨가군이 유의한(p<0.05)차이를 나타냈다. 호박첨가 설기떡은 유화제와 효소 첨가군에서 경도, 부착성, 탄력성과 점착성, 유화제와 효소 무첨가군에서는 부착성, 점착성이 유의하게 차이가 나타났다. (p<0.001) 5. 관능검사는 유화제와 효소 첨가유무에 관계없이 흑미 첨가 설기떡을 선호했다. 이와 같은 실험결과로 우리고유의 전통식품인 떡에 유화제와 효소를 첨가하고, 기능성 있는 재료를 첨가한다면 떡의 단점인 노화를 지연하고 저장성을 높여 떡의 대중화에 이바지할 수 있으리라 사료된다.

• 생명과학회지
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• 제34권5호
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• pp.296-303
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• 2024

식초는 당과 전분을 함유하는 다양한 재료를 초산균으로 발효시켜 제조되며, 다양한 유기산, 당류, 아미노산, 에스터 및 기타 화합물을 포함하여 독특한 맛과 향미를 나타낸다. 식초는 소화를 원활하게 하고 혈당 수준을 낮추는 데 도움을 주며, 항비만 및 항산화 활성이 알려져 있으며, 체액의 알칼리화에 기여한다고 알려져 있다. 본 연구에서는 천연 발효식초로부터 기능성 분말식초(dried vinegar, DV)를 제조하기 위해, 풋사과, 현미 및 아로니아를 각각 Gluconacetobacter xylinus로 90-180일 발효시킨 발효식초를 말토덱스트린(37.46%), 포도당(5%), 구연산(1%) 및 비타민 C (0.04%) 용액에 현탁 후 분무건조하여 3종의 DV를 제조하였다. 제조된 DVs의 산도, 색상, 수분 및 용해성 고형 내용물 및 열 안정성 분석 결과, 분무건조가 분말제조에 적합함을 확인하였으며, DVs는 우수한 관능과 용해성을 나타내었다. 제조된 DVs중 아로니아-DV가 0.5 mg/ml 농도에서 가장 높은 1,1-diphenyl-2-picryl hydrazyl 및 2,2-azobis (3-ethylbenzothiazoline-6-sulfonate) 자유 라디칼 소거 활성(각각 36.7% 및 75.3%) 및 환원력 (0.334)을 보였으며, nitrite 소거 활성은 풋사과-DV에서 가장 높았으며, 아로니아-DV 및 현미-DV순으로 나타났다. 항혈전 활성 평가결과 아로니아-DV가 prothrombin 억제 활성이 가장 높게 나타난 반면, 현미-DV는 3T3-L1 지방세포에서 세포 독성 없이 지질 축적 억제 활성을 나타내었다. 상기 결과는 분말식초의 산업화 가능성을 제시하며, 식품가공 소재로 응용 가능함을 제시하고 있다.

• 한국식품영양학회지
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• 제35권2호
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• pp.106-115
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• 2022

The purpose of this study was to examine the quality characteristics of byeolmijang prepared several roasted whole grain powders (oat, brown rice, black soybean, corn) for eight weeks. As the fermentation progressed, the pH decreased from 6.10~6.12 to 4.48~4.92 and the total acidity increased dramatically from 0.41~0.48% to 1.67~2.24%. There were no differences in the moisture content. The content of reducing sugar decreased, in particular, brown rice sample(C) decreased significantly than the other samples during fermentation. In color, L and b-value decreased all samples, whereas a-value showed a tendency to slightly increase. The total cell counts and lactic acid bacteria revealed an increasing tendency during fermentation. In case of the amino-type nitrogen contents, it increased significantly during the fermentation period, especially control sample (A) showed the highest content significantly. The total polyphenol of all samples increased in the fermentation period. ABTS and DPPH radical scavenging activities also increased, especially corn sample (E) had the highest levels. In by electronic tongue analysis, corn sample (E) revealed higher umami and sourness than the control. So, by adding roasted corn powder, it can enhance function and taste of byeolmijang.

• Journal of Nutrition and Health
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• 제31권5호
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• pp.949-956
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• 1998

Salicylate from plant foods and histamine from animal foods have been suggested to cause various food allergic symptoms. Salicylate regarded as one of the inducing agents f3r chronic urticaria and asthma in allergic patients was studied. There is much interest about the effects of salicylate in food allergy. It it recently suggested that the intake of salicylate from foods may have contributed to chronic urticaria and asthma. The purpose of this study is to analyze the salicylate content in various foods. 153 ingredients commonly used in Korean foods were analyzed by HPLC. Among the vegetables, chard(8.22$\mu\textrm{g}$/g), soybean sprout(5.13$\mu\textrm{g}$/g), perilla lean3.03$\mu\textrm{g}$/g), Chinese cabbage(2.25$\mu\textrm{g}$/g), carrot(2.16$\mu\textrm{g}$/g), and squash(1.33$\mu\textrm{g}$/g) con-rained higher amounts of salicylate as compared to other vegetables. Among fruits, oranges(5.13$\mu\textrm{g}$/g), grapefruits(2.90$\mu\textrm{g}$/g), and plums(1.65$\mu\textrm{g}$/g) contained the most. In animal foods, almost no salicylate was found except in chocolate milk(0.32$\mu\textrm{g}$/g). It was also found in black pepper(8.2$\mu\textrm{g}$/g), coffee(can)(5.00$\mu\textrm{g}$/g), mustard(4.16$\mu\textrm{g}$/g), curry powder(3.24$\mu\textrm{g}$/g), kochujang(2.37$\mu\textrm{g}$/g), cream powder(1.19$\mu\textrm{g}$/g), brown rice(1.04$\mu\textrm{g}$/g) and sesame oil(1.00$\mu\textrm{g}$/g). All information found in this study can be used as nutritional education materials in potentially allergic people for a prudent diet plan and can also provide proper dietary guidelines for these allergic patients. (Korean J Nutrition 31(5) 949-956, 1998)

• Journal of Nutrition and Health
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• 제40권8호
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• pp.769-778
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• 2007

Using ICP-AES, we analyzed manganese content in 366 foods consumed frequently by Koreans. For the analysis, it was included a total of 366 foods such as 51 kinds of grains, 7 kinds of potatoes and starches, 7 kinds of sugars and sweeteners, 12 kinds of legumes, 11 kinds of nuts and seeds, 68 kinds of vegetables, 7 kinds of mushrooms, 33 kinds of fruits, 13 kinds of meats, 4 kinds of eggs, 48 kinds of fishes and shellfishes, 7 kinds of seaweeds, 16 kinds of milks, 8 kinds of oils and fats, 27 kinds of beverages, 34 kinds of seasonings, 13 kinds of processed foods and others. Among the grains, starches and sugars, manganese content of rice was 0.745 mg/100g. As for legumes, the content of manganese in soybean milk was 0.033 mg/100g and in black beans was 4.075 mg/100g. In nuts and seeds, the content of manganese in gingko nuts was 0.268 mg/100g while that in pine nuts was 8.872 mg/100g. Among the vegetables, manganese contents were 0.061 mg/100g in cherry tomato and 14.017 mg/100g in ginger. In mushrooms, the highest manganese content was displayed in ear mushroom at 10.382 mg/100g. Dried jujube and shrimp were found to be the fruits and fishes with high manganese contents at 2.985 mg/100g and 3.512 mg/100g, respectively. Among dairy foods, oils and beverages, manganese content was the highest in instant coffee powder at 2.577 mg/100g. Seasonings and processed foods posted 0.010 mg/100g in Sagolgomtang, instant soup and 23.846 mg/100g in pepper. In a furture, more various food for manganese content needs to be analyzed and a reliable food database should be compiled from the findings of researches in order to estimate manganese consumption accurately.