• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.6
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• pp.950-953
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• 1994

This study was carried out to investigate the proximate composition , free sugars,amino acids, organic acid, minerals and extracted color of the fruit of paper mulberry (Broussonetia Kazinoki Siebold) . the proximate compositins were 6.1% of moisture, 15.9% of crude protein, 28.5% of crude fat, 8.9% of crude ash and 40.6% of carbohydrates in the fruit of paper mulberry. Free sugars showed low content as 0.1% of glucose , 0.1% of sucrose, 0.1% of fructose and 0.01% of sorbitol, respectively. In amino acid composition of the fruit of paper mulberry, glycine was the highest in the content, followed by methionine, aspartic acid and alanine, The ratio of essential /total mino acids was 0.43 . The richestmineral contained in the fruit of paper mulberry was Ca and followed by K and Mg. Optical density (490-500nm) of the extracted color with 50% ehtanol and 80 % ethanol were 0.75 and 0.30 , respectively.

• Korean journal of food and cookery science
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• v.10 no.4
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• pp.346-350
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• 1994

This investigation was undertaken for the purpose of studying the effect of the addition of the powder(0, 1, 2, 3%)from fruit of paper mulberry(Broussonetia Kazinoki SieboId) on the hardness, cohesiveness, elasticity, gumminess, chewiness, cooking loss and sensory characteristics of cooked ground beef with or without soysauce. The results obtained were summerized as follows; Hardness, gumminess, chewiness, and cooking loss were decreased by increasing the percent of adding the powder from the fruit of paper mulberry. As a result of sensory evaluation for cooked ground beef, sample with powder from the fruit of paper mulberry showed the higher scores in most of the characteristics. And cooked ground beef added the powder from the fruit of paper mulberry with soysauce showed the higher decreasing rate of hardness than those of without soysauce.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2019.04a
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• pp.68-68
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• 2019

닥나무(Paper mulberry)는 뽕나무과(Moraceae) 닥나무속(Broussonetia)에 속하는 낙엽 활엽 관목으로 중국, 일본, 한국 등에 자생하며 Hutchinson(1967)에 의하면 닥나무 속은 열대, 아열대, 난대지방에서 자라는 낙엽성 관목으로 세계적으로 약 6종이 있다고 보고되었다. 일반적으로 닥나무의 품종을 구분하는 것은 수목학적 관점으로 잎의 성상, 줄기의 색과 무늬 유무로 구분한다. 그러나 상기의 수목학적 특징은 닥나무(Broussonetia kazinoki Siebold)와 꾸지나무[Broussonetia papyrifera (L.) L'Her. ex Vent.]가 유사하여 오동정의 사례가 발생하기도 한다. 경상도지역에서는 닥나무를 참닥나무, 머구닥나무, 개닥나무 3가지의 향명으로 구분하고 있다. 본 연구에서는 경상도지역 9개체 닥나무를 대상으로 수목학적 특징을 확인하였다. 나아가 식물종의 기준을 명확히 규명하기 위하여 엽록체 속의 matK, trnL-F, ndhF, 3개 마커와 핵에 존재하는 ITS, 총 4개 마커의 염기서열을 생산하였고 상기 구간에서 얻어진 염기서열 비교분석 및 계통학적 분류를 통해 유연관계를 파악하였다. 수목학적 관점으로는 품종을 명확하게 구분하기가 어려웠으며 분자계통학적 연구로 모든 시료는 닥나무와 꾸지나무의 교잡종으로 확인되었다. 본 연구 결과는 우리나라 전통한지의 원재료로 사용되는 닥나무류 식물자원의 분류체계의 확립을 위한 기초자료로 활용 될 것이다.

• Korean journal of food and cookery science
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• v.11 no.4
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• pp.330-336
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• 1995

The purpose of this study was to investigated the effect of the addition of the fruit and powder (0, 5, 10, 15, 20％) from the fruit of paper mulberry (Broussonetia kazinoki Siebold) on the tenderness and palatability of Jangchorim. When up to 20％ of the fruit of paper mulberry contributes to 6.2∼7.0％ decreasing rate in shear force while its powder, a 10.2∼18.4％ reduction rate. And according to the increasing of fruits of paper mulberry added, regardless of its types, cooking loss was somewhat decreased, redness of surface of cooked beef and free amino acid content extractes in the liquid part of Jangchorim was generally increased. Na, K, P, Ca, and Mg was so forth in quantity order. In sensory characteristics, the 15％ fruit of paper mulberry additive group and the 10％ additive group in the its powder type showed the most favorable response.

• Korean journal of food and cookery science
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• v.13 no.5
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• pp.617-622
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• 1997

The purpose of this study was to investigate the effect of the addition of the extract (0, 2, 4, 6, 8%) and crude enzyme (0, 0.05, 0.1, 0.5, 1%) extracted from the fruits of paper mulberry (Broussonetia kazinoki Siebold) on the tenderness and palatability of Jangchorim. Addition of up to 8% of the extract diminished the shear force by 4.8∼27%, while the addition of up to 1% of the crude enzyme begot 7.8∼34.2% decrease. Also, as the addition of the fruits of paper mulberry increased, the cooking loss was somewhat decreased, an the redness of cooked beef surface and free amino acid content in the liquid part of Jangchorim were generally increased. The contents of the mineral were in the order of Na, K, P, Ca, and Mg when crude enzyme was added. In sensory evaluation, the 4% crude extract from the fruit of paper mulberry and 0.1% addition in its crude enzyme showed the most favorable response.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2019.04a
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• pp.67-67
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• 2019

뽕나무과(Moraceae) 닥나무속(Broussonetia)의 품종에 대한 국내 연구동향으로는 잎의 성상이나 암꽃의 포길이, 엽신의 폭과 같은 수목학 분수학적 관점으로 특징을 파악하기 때문에 구분이 어려운 실정이다. 또한 닥나무(Broussonetia kazinoki Siebold)와 꾸지나무[Broussonetia papyrifera (L.) $L^{\prime}H{\acute{e}}r.$ ex Vent.]의 수목학적 특징이 유사하여 오동정의 사례가 발생하기도 한다. 닥나무의 향명은 다양하게 불리지만 그 분류기준은 명확하지 않다. 본 연구에서는 총 4개 마커(ITS, matK, trnL-F, ndhF)의 염기서열 분석과 분자계통학적 분류를 통해 닥나무와 꾸지나무의 교잡종으로 확인된 전라도지역 닥나무 8개체에 대하여 펄프제지 자원으로써의 특성을 확인하였다. 8개체 인피섬유의 형태학적 특징인 섬유장, 섬유폭, 섬유 내강(Lumen)폭을 통해 Runkel ratio, Slenderness ratio, Flexibility coefficient, Rigidity coefficient를 도출하고 종이의 기계적 강도, 내절도와의 상관관계, 섬유와 섬유간의 결합력 등을 예측하였다. 상기와 같은 연구결과는 유전형질이 동일한 전라도지역 닥나무의 형태학적 특성을 통해 펄프제지 공정에 영향을 미칠 수 있는 인자들을 분석 하였다. 이러한 특성에 따라 다양한 품질의 종이를 제조 할 수 있는 기초 자료로 제공될 것이다.