• 제목/요약/키워드: fragrant

검색결과 76건 처리시간 0.023초

약용버섯(꽃송이버섯) 분말의 첨가가 밀가루 반죽과 빵의 품질에 미치는 영향 (Effects of Dried Medicinal Mushroom (Sparassis crispa) Powder on Wheat Flour Dough and Bread Properties)

  • 오원정;한인화;박병건;이지순;양해통;신현재
    • KSBB Journal
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    • 제31권3호
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    • pp.171-177
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    • 2016
  • The effects of medicinal mushroom (Sparassis crispa) powder supplementation on the rheological property of dough and the quality of bread were investigated. Naturally dried S. crispa powders (NDSCP) and freeze-dried ones (FDSCP) were prepared. Farinograph profiles of dough showed that mushroom powder addition at levels higher than 1% led to reduced dough stability suggested by decreased development time and increased weakness. The incorporation of S. crispa powders was significantly (p<0.05) lower compared to other mushrooms which might be attributed to its high content of beta-glucan. FDSCP was chosen over NDSCP because of its fragrant flavor which could be ascribed to the preservation of volatile polyphenol components. The quality of FDSCP bread was evaluated with respect to specific volume, texture, color, and organoleptic qualities. The specific volume of bread with S. crispa powder decreased compared to the control, while textural properties, such as hardness, chewiness, and gumminess, were enhanced. Sensory evaluation showed that 0.3% FDSCP incorporation presented the highest bread quality. With its daily consumption, S. crispa supplemented bread can provide consumers with multiple health benefits.

향장(香粧) 용어의 성립배경과 화장(化粧)문화의 변화 -시각적 화장에서 후각적 화장으로의 변화를 중심으로- (Background to the Formation of the Term Hyangjang (香粧) and Change in Cosmetic (化粧) Culture -Focusing on Change from Visual Make-up to Olfactory Make-up-)

  • 백주현;채금석
    • 한국의류학회지
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    • 제41권2호
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    • pp.197-211
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    • 2017
  • Modernization drastically changed the cosmetic culture of Korea and Japan. A classic case that shows this is the appearance of the term 'Hyangjang (香粧)'. This paper investigated the background to the formation of the term Hyangjang (香粧), and reviewed the aspects of cosmetic culture that changed with the emergence of Hyangjangpum (香粧品), or cosmetics containing perfume. The investigation revealed that the term Hyangjang (香粧) appeared for the first time in Hirano (1899), a literature published in the Meiji period in Japan, and that the new term Hyangjang (香粧) had been formed against the background of advanced Western synthetic perfume and played an important role in contemporary techniques for the manufacture of cosmetics. The term Hyangjang (香粧) and cosmetics containing perfume, or Hyangjangpum (香粧品) were then introduced from Japan to Korea. In Korea, the term 'Hyangjang (香粧)' appeared for the first time in an advertising copy written by Hyeon Hui-un, a pioneer of the Korean modern theater movement during the period of Japanese colonial rule. At that time, cosmetic companies in Korea and Japan were releasing cosmetic products that contained perfume that stimulated a women's desire to purchase them by emphasizing 'fragrance' in their advertising. Existing public tendencies to regard a fragrant smell from a made-up face as vulgar were changing and the public perception of fragrance were also changing. The appearance of Hyangjangpum (香粧品) indicates that the existing cosmetic culture revolving around visual sense changed into a complex cosmetic culture involving olfaction. This change in culture is significant in that it heralded the direction of future development towards cosmetic culture that uses increase combinations of different senses including touch, taste, and hearing.

유화-확산법에 의해 얻어진 폴리(비닐 아세테이트) 나노 방향 입자의 특성 및 방출 거동 (Characteristics and Release Behaviors of Aromatic Poly(vinyl acetate) Nanoparticles Prepared by Emulsification-Diffusion Technique)

  • 손성옥;이소민;김윤미;김한도
    • 폴리머
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    • 제31권3호
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    • pp.177-183
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    • 2007
  • 본 연구에서는 라벤더 오일을 심물질로 이용하여 나노크기의 폴리(비닐 아세테이트)(poly(vinyl acetate), PVAc) 방향 입자를 유화-확산법으로 제조하였다. 방향 물질의 방출 시기와 속도 조절로 방향 캡슐의 지속성과 내구성을 얻기 위하여 제조 조건에 따른 나노 방향 입자의 특성과 방출 거동을 주사 전자 현미경, 전기 영동 광산란 분광 분석기, 자외선-가시광선 분광 분석기 및 고성능 액체 크로마토그래피를 이용하여 고찰하였다. 제조된 방향 입자는 실험 조건을 조절함에 따라 평균 입자 크기가 224 nm인 구상 나노 입자로 제조하는 것이 가능하였으며, 170시간 동안의 방출 거동을 비교.평가한 결과 PVA로 코팅한 방향 입자가 더 지속적이고 안정적인 초기 방출 거동을 보임을 확인할 수 있었다. 본 연구의 PVAc 나노 방향 입자는 직물 및 피혁제품 등에 대한 내구성 방향가공에 적용될 수 있을 것으로 기대된다.

광주와 전라남도의 음식문화 연구 (I) - 일상식 - (Traditional Food Use of Frequency of Gwangju City and Chollanamdo Area - In food everyday -)

  • 김경애;정난희;전은례
    • 한국가정과학회지
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    • 제5권2호
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    • pp.9-21
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    • 2002
  • This study was investigated traditional food utilization actual conditions of Gwangju and Chollanamdo. Frequency of main meal ice plain white rice, boiled rice and cereals, bean-mixed rice, gruel Dakjuk, winter squash porridge, sesame porridge, noodles by noodles cut out with a kitchen knife, noodles with assorted mixtures, soup with dough flakes order frequency much have. Soup ate much beanpaste soup, soup cooked with dried radish leaves, seaweed soup, broth by power-pot soup, hot shredded beef soup, loach soup order. Pot stew soybean paste stew and kimchi stew, beef casserole bean curd beef casserole and small octopus beef casserole often eat. Kimchi ate much cabbage kimchi, radish kimchi, radish cube kimchi, dish of dried slices of radish by sesame leaf dish of dried slices of radish, pickled garlics, Maneuljjong dish of dried slices of radish order. Salted sea foods that eat often were salted anchovies, tiny salted shrimps, Gejang order, and soy sauce were toenjang, korean hot pepper paste, bean-paste soup prepared with around fermented soy beans order, and laver fried kelp, tangle fried kelp, green perilla leaf fried kelp order to fried kelp, and it was bean sprouts, bracken herbs, fragrant edible wild aster herbs order to herbs. It is Ssukgatmuchim, squid debt saliva, Jabanmuchim's order that season, hard-boiled food is beef boiled in soy sauce, mackerel radish hard-boiled food, order of bean curd hard-boiled food, panbroiling ate often by order of Kimchi panbroiling, red pepper anchovy panbroiling, pork panbroiling. Steamed dish is egg steamed dish, fish steamed dish, steamed short-ribs order, fried fish egg speech, by Gimchijeon, Pajeon order, meat roasted with seasoning ate often by laver meat roasted with seasoning, hair-tail meat roasted with seasoning, mackerel meat roasted with seasoning order. Minced raw meat are small octopus raw that live, beef dish of minced raw beef, Hongeohoe order, rice cake is cake made from g1u1ions rice, Seolgitteok, songpyon order, dessert ate often by fermented rice Punch, cinnamon flavored persimmon punch, Kangjung order.

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Determining the Optimal Recipe for Long-Grain Jasmine Rice with Sea Tangle Laminaria japonica, and Its Effect on the Glycemic Index

  • Zeng, Jiting;Choi, Nam-Do;Ryu, Hong-Soo
    • Fisheries and Aquatic Sciences
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    • 제17권1호
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    • pp.47-57
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    • 2014
  • Thai Jasmine rice (Oryza sativa, long grain Indica var.) is popular in southeastern Asia and China due to its non-glutinous, fluffy texture and fragrant smell. However it has a high starch digestibility, which leads to an increased glycemic index (GI). Therefore it may require modified cooking methods for diabetes patients. The objectives of this study were to optimize the ratio of Thai Jasmine rice, sea tangle, and olive oil (CLTR) based on consumers' acceptance. The GI of plain cooked Thai Jasmine rice (CLR) was measured as a control. Sensory evaluation and response surface methodology were used to determine the optimal ratio. Texture analysis and nutritional evaluation were also performed on the optimal recipe of cooked Jasmine rice with sea tangle. A multiple regression equation was developed in quadratic canonical polynomial models. We used 26 trained Chinese panelists in their forties to rate color, flavor, adhesiveness, and glossiness, which we determined were highly correlated with overall acceptability. The optimal CLTR formula was 34.8% rice, 2.8% sea tangle, 61.9% water, and 0.5% olive oil. Compared to CLR, CLTR had a lower hardness, but a higher springiness and cohesiveness. However, CLR and CLTR had the same adhesiveness and chewiness. The addition of sea tangle and olive oil delayed retro-gradation of starch in CLTR and increased total dietary fiber, and protein and ash contents. The degree of gelatinization, and in vitro protein and starch digestibility of CLTR were lower than those of CLR. Based on Wolver' method, the GI of CLTR (52.9, incremental area under the glycemic-response curve, ignoring the area below fasting, as used for calculating the GI [Inc]) was lower compared with that of CLR (70.94, Inc), which indicates that CLTR is effective in decreasing and stabilizing blood glucose level, owing to its lower degree of gelatinization and starch digestibility. Our results show that CLTR can contribute to the development of a healthier meal for families and the fast food industry.

한국의 민속주에 관한 고찰(II) -전라도.경상도.제주도 지방을 중심으로- (Study on Traditional Folk Wine of Korea -In the Southern Region of Korea-Chulla-do, Kyungsang-do and Cheju-do-)

  • 윤숙자;박덕훈
    • 한국식생활문화학회지
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    • 제9권4호
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    • pp.355-367
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    • 1994
  • This study aims at exploring the nature of the traditional Korean wines brewed throughout the Southern Region of Korea-Chulla-do, Kyungsang-do and Cheju-do describing their varieties and brewing methods and also comparing the similarities and differences of their features. When compared with the wines produced in the Central Region, the Southern varieties are very fastidious and complex in their brewing methods, which in turn show a wide range of diversity. First of all, all the 29 kinds of wines investigated, not a single one shows any resemblance to any one of the remaining, each exhibiting peculiar and particular characteristic features of its own. Especially, the distilling methods demonstrate very complex processes. Secondly, the majority of the Southern spirits are made from grains, added with fragrant flavor of pine tree, wormwood, chrysanthemum leaves and other medicine herbs such as Chinese matrimony vine and tankui. Thirdly, they are brewed with yeast made from wheat into kodupap(steamed rice) type of spirits, emerging as in the form of blended liquor. Fourthly, in brewing, different fermenting temperature and duration are required. Typewise, the temperature required for the basic spirit is $15{\sim}20^{\circ}C\;or\;25{\sim}30^{\circ}C$ : in the case of blended secondarily fermented liquor, from the minimum of $0{\sim}5^{\circ}C$ to the maximum of $75{\sim}80^{\circ}C$. The brewing duration is $3{\sim}5$ days for the basic spirits. In some cases, from the minimum of 3 days to the maximum of 100 days are consumed for fermenting. Fifthly, the wine extraction gadgets are yongsu (wine strainer), the sieve, filter paper, Korean traditional paper, the utilization of which implies that the brewers endeavor to observe and preserve the traditional and indigenous methods of wine making.

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베트남의 식문화에 관한 연구 -어장문화와 일상식- (A Study on Vietnam Food Culture -Fermented Fish sauce Culture and Daily meal-)

  • 조후종;윤덕인
    • 한국식생활문화학회지
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    • 제12권3호
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    • pp.289-299
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    • 1997
  • This study was performed with survay in the field and literature. The result were; 1. In Vietnam, They took their meal in three times a day. They have taken Nuoc nam (fish sauce) with sliced red pepper, half a lime, etc... in every day every night. Fish Sauce was prepared with small fish (generally fresh- water fish), the same amount of salt, and stored in 8 months, and made filltered fluid. It's Nuoc mam. They have gained protein sauce from it. 2. Their basic menu were composed with rice, soup, food with marine products and meat (generally pork), various vegetables, tropical fruit. 3. Food of cereals were Com Trang (white rice), Pho (rice noodle), Chao (rice gruel), Banh Trang (rice paper), Banh mi (bread) etc... Food of meat were Ho sua, Banh bao chien (barbecued little pork), Suon Nuon (grilled pork), Cha Lua (sausage of pork) etc..., Thit be nhung (grilled beef, Dog meat, Chicken, Duck, Frog. Food of fish were generally fresh-water fish, Ca Chien (grilled fish), Canh chua (soup with sour taste), Ca chem chung (steamed fish with fragrant vegetable), Lobster, Crab, Oyster, Cuttlefish, Shellfish, etc... Food of vegetables were Doa Hanh (Kimchi with a welsh onion), Rau xao hon hop (roasted vegetables), Goi Tom (salad), Canh he dau hu (soup) etc..., and They took much food of trophical fruit, Tra (Tea), Coffee, Lua Moi (distilled liquor). 4. For example, Their Daily meal were composed of Sup Bong Ca (Soup), Heo Sua, Banh Bao Chien (barbecued little Pork), Top Hap (steamed shrimp), Cua (steamed Crab), Luon Um (bioled a fresh-water eel), Lau Thap Cam, Hai Sam Sac Nam Dong Co, Trai Cay.

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항균성 탄소섬유의 제조와 그의 응용 (The Preparation of Antibacterial Activated Carbon fibers and Their Application)

  • 오원춘;김범수;장원철
    • 한국산학기술학회논문지
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    • 제1권1호
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    • pp.43-48
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    • 2000
  • 화학적 활성법과 수증기 활성법을 이용하여 활성탄소섬유를 제조한 결과 수증기 활성법 보다 우수한 표면 특성을 얻을 수 있었으며, 이 결과를 이용하여 탄소재료의 새로운 응용분야 개척 차원에서 항균성 활성 탄소섬유를 제조하였다. 기능성이 부가된 활성 탄소섬유의 비표면적이 544.27-1575.6 ㎠/g. 평균동공 반경이 10.6-12.9 (equation omitted)의 범위에 존재하였다. 항균성 활성 탄소섬유의 흡착등 온곡선의 유형이 전형적인 Tyre I을 나타냄을 알 수 있었으며 SEM을 이용하여 관찰한 모폴로지를 통하여 이들의 표면에 항균물질이 덮혀있는 상태를 관찰하였다. 마지막으로 항균 활성 탄소섬유에 대장균의 일종인 E. Coli를 처리하여 얻은 항균 활성의 결과를 보였다. 결론적으로, 활성 탄소섬유의 응용 분야 확대를 위하여 살균·탈취·방충 등의 기능성 부여가 가능함을 보여주었다.

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향기치유기반 융·복합 사회서비스 전문인력 양성 교육프로그램 개발 및 적용사례 연구 -광주광역시 중심으로- (Aromatherapy Healing-based Fusion, Complex Social Service Professional Training Program Development and Application Case Study - Gwangju is the center of the city -)

  • 정숙희;박희영
    • 한국융합학회논문지
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    • 제13권5호
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    • pp.103-112
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    • 2022
  • 노년층의 삶의 질 개선과 높은 수준의 간병·요양서비스 및 니즈를 충족시킬 대안으로 향기치유기반 융·복합 사회 서비스 전문인력 양성 교육프로그램 개발을 적용하여 개선안을 마련하는 기초 사례가 되고자 한다. 광주광역시 거주자 중 교육생 30명을 대상으로 2021년 6월 14일부터 16일간 교육 전 선호도 조사 및 만족도 조사를 2021년 9월 23일부터 7일간 설문지조사를 진행한 결과 교육 선호도 에서는 향기요법 교육이 42.11%로 가장 높게 조사되었고, 교육프로그램의 적용 후 향기요법과 정의 필요성은 50%, 만족도는 48%로 가장 높게 조사되었다. 이에 본 연구는 고령 친화 산업활성화 기초 자료로 활용되고 시니어 간병·요양서비스의 집적화 및 고부가가치 융·복합 사회서비스 관련 우수인력 확보에 기여하고자 한다.

Evaluation of Genetic Characteristics and Essential oil Composition of Coriander (Coriandrum sativum L.)

  • Tae Hee Kim;Song Mun Kim;Ki Yeon Lee;Kyung Dae Kim;Jae Hee Lee;Eun Ha Jang;Jin Gwan Ham
    • 한국작물학회:학술대회논문집
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    • 한국작물학회 2022년도 추계학술대회
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    • pp.320-320
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    • 2022
  • Coriander(Coriandrum sativum L.) belongs to the family Umbelliferae/Apiaceae. It is cultivated as a spice and medicinal herb around the world, including its leaves and seeds. Coriander leaves have soft and fragrant, so they can be used in cuisines such as China, Mexico, and, Southeast Asia. Coriander leaves contain a high amount of vitamin C, carotene, and multiple polyphenols. Coriander essential oils and extracts have various chemical components and are known to have antioxidant, antibacterial, and antifungal activities. This study was carried out for resource discovery, propagation, and DB construction of aromatic plants. In order to evaluate the genetic characteristics, 30 kinds of Coriander seeds were supplied from the Center for Genetic Resources. The evaluation of characteristics of the basal part leaf number, leaf shape, and plant height was investigated. Also, Essential oils extract from various parts of plants including the leaves, flowers, and steam isolated by simultaneous distillation extraction(SDE) apparatus. In the results, heights showed growing to 70 cm over and basal part leaf number 0 to7. The leaves are variable, they are measured according to leaves incisions, and most of the included incision. The qualitative analysis of EOs was performed using gas chromatography-mass spectrometry. EOs had various chemical compositions. Major compounds were trans-2-Decenal, linalool, decanal, 2-Dodecenal, 13-Tetradecanal, 2-Undecenal.

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