• 한국식품조리과학회지
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• 제29권1호
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• pp.29-36
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• 2013

The present study was conducted to supply more scientific information for standardization of preparation method of Gyungdan and to determine the standard for manufacturing procedure adapted with mechanically impacting technology (MIT) for mass production. The optimum preparation condition for non-waxy Gyungdan adapted with MIT was 35% of water, 0.5% of wheat flour (w/w of soaked rice), and mechanically impacting for 10 min at 450 rpm. In the present study, standardization of manufacturing procedure for merchandizing of Gyungdan was established with width, weight, and height. Average of Gyungdan adapted with MIT at 90 rpm (stuffing speed) and 46.58 Herz (cutting speed) is 18.3 g of weight, 28.4 mm of height, and 32.4 mm of width. Hardness, as a main parameter of texture profile, of Gyungdan was maintained lower than 100 g up to 3 days at the storage of $20^{\circ}C$ and up to 70 days at the storage of $-20^{\circ}C$. And, it was performed to develop rice cake as meal-replacement adapted with MIT and sub-ingredients such as strawberry, pumpkin, and mugwort. Gyungdan prepared under controlling manufacturing condition of MIT was supplemented with 0-1.6% of sub-ingredients, respectively. In sensory tests, the best substitute ratios of strawberry, pumpkin, and mugwort were 1.6%, 0.8%, and 1.6%, respectively. With the results above, not-harden Gyungdan supplemented with sub-ingredients and various stuffs can be expected to application for wheat-substitute meal-replacement.

• The Korean Journal of Ecology
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• 제23권1호
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• pp.9-15
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• 2000

이 연구는 성숙활엽수림 개벌수확지에서 벌채로 인한 토양의 화학성분 및 계류수질에 미치는 영향을 구명할 목적으로 1993년부터 1998년까지 전남 광양 백운산 지역 천연활엽수림 벌채지(서울대학교 농업생명과학대학 부속 남부연습림내 제 26 임반)에서 수행하였다. 이 연구를 위하여 1993년에 벌채한 13ha의 벌채지와 이와 연접한 비벌채지를 조사?연구대상지로 선정하였다. 이 조사지 에서 1993년부터 1998 년까지 토양의 화학성분과 계류수질을 측정?분석한 결과, 벌채후 1년, 2년이 경과되는 동안 전질소, 치환성 이온인 K/sup ＋/, Na/sup ＋/, Ca/sup 2＋/, Mg/sup 2＋/은 벌채전 보다 양적으로는 감소하였으며, 벌채후 5년이 경과된 뒤에는 벌채 2년 경과후 보다 유의적으로 증가하였으나, 토양의 화학성분은 변화하지 않았다. 또한, 벌채 당해년도와 그 다음 해,그리고 벌채후 5년이 경과되었을 때 벌채지 계류수의 BOD, pH등은 하천수질환경기준에 의한 상수원수 1급 기준에 도달하였으며, Cd, Pb, Cu 둥 중금속과 유기인은 검출되지 않았다 계류수의 색도, 탁도, 냄새, 맛, NH/sub 4//sup ＋/-N, NO/sub 3//sup -/-N, 일반세균수, 대장균군 둥 8개 항목은 먹는 물 수질기준에 적합하여 벌채지 인근지역 주민들이 음용수로 이용하는 데에는 영향이 없는 것으로 해석되었다. 그러나 계류수질평가항목 중 BOD는 벌채후 1년, 2년이 경과되는 동안 하천수질환경기준에 의한 상수원수 1급 기준의 최고치인 1 ppm에 도달하는 둥 수질이 악화될 우려가 있기 때문에 대규모 산림 벌채계획은 계류수질보전 을 고려하여 시행하여 야 할 것으로 생각된다.

• 한국식품저장유통학회지
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• 제9권2호
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• pp.144-147
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• 2002

재료조성이 김치의 저장 중 탄산가스 발생과 용기 압력에 미치는 영향을 조사하기 위하여 재료조성을 달리한 김치를 1$0^{\circ}C$ 에서 저장하면서 pH, 산도, 탄산가스 발생량 및 용기압력의 변화를 측정하였다. 그 결과 마늘을 뺀 김치는 pH감소와 산도의 증가가 완만하였으나 생강, 고춧가루, 젓갈을 뺀 김치는 크게 촉진되었다. 탄산가스 발생량은 대조구와 생강, 고춧가루 및 젓갈을 뺀 김치에서는 저장 3일째부터 높아지기 시작하여 저장 6일째에 최대 값을 나타내었으며 저장 9일째까지 발생이 지속되었다. 김치 담금 재료 중 탄산가스 발생 을 주도하는 재료는 마늘로서 이를 뺀 김치에서는 탄산가스 발생량이 낮았다. 용기압력은 대조구와 생강을 뺀 김치에서 높았으며, 고춧가루, 마늘 및 젓갈을 뺀 김치에서는 비교적 낮았다 또 저장후기에는 전반적으로 감압 상태로 전환되었으며 탄산가스 발생량이 높을수록 감압도가 높았다.

• 한국세라믹학회지
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• 제50권1호
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• pp.57-62
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• 2013

We investigated the thermal and electrical properties of the $B_2O_3-ZnO-Bi_2O_3$ glass system as a sealing material in sheath heater modules. A composition with over 90 wt% $Bi_2O_3$ in the $B_2O_3-ZnO-Bi_2O_3$ system was glassified by controlling the cooling rate. The glass transition temperature and thermal expansion coefficient in bismate glass could be controlled by the minor ingredients of ZnO, $SiO_2$, $BaO_2$, and $K_2O$. The $B_2O_3-ZnO-Bi_2O_3$ glass system bonded well to metal, and bismate glass insulating properties were comparable to those of bismate glass $B_2O_3-ZnO-PbO$ glass system in a sheath heater module.

• 한국식생활문화학회지
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• 제14권4호
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• pp.385-393
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• 1999

The purpose of this paper on Hoe (raw beef) is to investigate various kinds of its recipes, with equal focus on seasonings and sauces as well as its main and sub ingredients. The recipes of Hoe can be broadly classified into four large groups such as Salkogi Hoe(Red meat Hoe), Hankazi Naechang-yook Hoe(made from internal organs), Jap Hoe(1)(miscellaneous Meat Hoe) and Jap Hoe(II)(rolled with a whole pinenut) while the cook books written before 1945 indicate that the number of recipes reaches up to 21. The recipe of Salkogi Hoe comprises following three steps. Cut raw beef into thin strips and season them if necessary, then sprinkling sufficient pinenut powder on the strips. Its main sauce is hot pepper paste with vinegar. The recipe of Hankazi Naechang-yook Hoe uses kidney, manyplies, liver and tripes as main ingredients. Kidney should be thinly sliced with mixture of salt, seasame salt, seasame oil, and pepper as its seasonings. Regarding Manyplies, liver and tripes, there exists two possible ways to season them after cutting into strips. You can season with sesame oil and pepper or only with salt. Main ingredients of Jap Hoe(I) consist of beef, pork, kidney, manyplies, liver and tripes, among which minimum two ingredients are selected. Ingredients selected are sprinkled with pinenut powder after cutting into thin strips. And Hot pepper paste with vinegar is used as main sauce. The recipe of Jap Hoe(II) is to cut manyplies into pieces of 2Cm by 5 Cm without removing their black part and roll each piece with a whole peanut in such a manner that the peanut sticks from rolled piece.

• Asian-Australasian Journal of Animal Sciences
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• 제25권4호
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• pp.496-501
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• 2012

Thirty-five available feeds were fermented in vitro in order to investigate their soluble total organic carbon (TOCs) and methane ($CH_4$) production rate. A fermentation reactor was designed to capture the $CH_4$ gas emitted and to collect liquor from the reactor during in vitro fermentation. The results showed that $CH_4$ production rate greatly varied among feeds with different ingredients. The lowest $CH_4$-producing feeds were corn gluten feed, brewer's grain, and orchard grass among the energy, protein, and forage feed groups, respectively. Significant differences (p<0.05) were found in digestibility, soluble total organic carbon (TOCs), and $CH_4$ emissions among feeds, during 48 h of in vitro fermentation. Digestibility and TOCs was not found to be related due to different fermentation pattern of each but TOCs production was directly proportional to $CH_4$ production (y = 0.0076x, $r^2$ = 0.83). From this in vitro study, TOCs production could be used as an indirect index for estimation of $CH_4$ emission from feed ingredients.

• 한국축산식품학회지
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• 제43권1호
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• pp.184-194
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• 2023

Recently, interest in food-derived bioactive peptides as promising ingredients for the prevention and improvement of hypertension is increasing. The purpose of this study was to determine the structure and antihypertensive effect of an antioxidant peptide purified from velvet antler in a previous study and evaluate its potential as a various bioactive peptide. Molecular weight (MW) and amino acid sequences of the purified peptide were determined by quadrupole time-of-flight electrospray ionization mass spectroscopy. The angiotensin I-converting enzyme (ACE) inhibition activity of the purified peptide was assessed by enzyme reaction methods and in silico molecular docking analysis to determine the interaction between the purified peptide and ACE. Also, antihypertensive effect of the purified peptide in spontaneously hypertensive rats (SHRs) was investigated. The purified antioxidant peptide was identified to be a pentapeptide Asp-Asn-Arg-Tyr-Tyr with a MW of 730.31 Da. This pentapeptide showed potent inhibition activity against ACE (IC₅₀ value, 3.72 μM). Molecular docking studies revealed a good and stable binding affinity between purified peptide and ACE and indicated that the purified peptide could interact with HOH2570, ARG522, ARG124, GLU143, HIS387, TRP357, and GLU403 residues of ACE. Furthermore, oral administration of the pentapeptide significantly reduced blood pressure in SHRs. The pentapeptide derived from enzymatic hydrolysate of velvet antler is an excellent ACE inhibitor. It might be effectively applied as an animal-based functional food ingredient.

• Preventive Nutrition and Food Science
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• 제5권3호
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• pp.126-130
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• 2000

To enhance the antitumor activity of Chinese cabbage kimchi, four kinds of kimchi, which ere differently prepared in kinds and levels of sub-ingredients, were fermented at 15$^{\circ}C$ for 1 day and then at 5$^{\circ}C$ up to pH 4.3. The solid tumor formation, hepatic glutathione S-transferase activity and glutathione contents in the liver, and natural killer (NK) cell activity of spleen were determined from the sarcoma-180 cell injected Balb/c mice that were treated with methanol extracts of the kimchi samples. Kimchi IV, prepared with organically cultivated Chinese cabbage, red pepper powder, garlic, Chinese pepper powder mustard leaf and heat processed salt (Gueun salt), reduced the tumor formation by 39.3% compared to the sarcoma-180 cell treated group, resulting in the smallest tumor weight. Methanol extracts of the kimchi III and kimchi IV recovered the activities of hepatic glutathione S-transferase(GST) that was decreased by the transplantation of the sarcoma-180 cells to th mice. The injections of methanol extracts of kimchi II and kimchi IV increased glutathione contents in sarcoma-180 cells treated mice. The methanol extract of kimchi IV increased the natural killer (NK) cell activity of spleen lymphocytes a more effectively (p<0.05) than those the other kimchi samples. These results suggest that the anticancer activities of kimchi can be increased by changing the kinds and levels of sub-ingredients.

• 한국식생활문화학회지
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• 제36권5호
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• pp.502-511
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• 2021

In this study, the content of water-soluble vitamins such as vitamin B₁ (thiamin), B₂ (riboflavin), B₃ (niacin), B₅ (pantothenic acid), B₆ (pyridoxine), B₇ (biotin), B₁₂ (cyanocobalamin), and C (ascorbic acid) in dishes containing meat and seafood consumed in Korea were determined by high-performance liquid chromatography (HPLC) with ultraviolet and fluorescence detection. All analyses were performed under strict quality control of vitamins B₁, B₂, B₃, B₅, B₆, B₇, B₁₂, and C. The highest content of vitamin B₁ was observed in Bugeo-gangjeong (1.373 mg/100 g) and the highest level of vitamin B₂ (5.162 mg/100 g) was found in pig liver. Bugeo-gangjeong showed the highest content of vitamin B₃ (21.676 mg/100 g), and kkomak-muchim contained considerable amounts (43.310 mg/100 g) of vitamin B₅. Vitamin B₆ was not detected in most seafood dishes except for yangnyeom myeongran-jeot (0.274 mg/100 g) and was present at low levels or not present at all in meat dishes. The highest content of vitamin B₇ was 6.506 ㎍/100 g in saeu-jeon and kkomak-muchim showed the highest content (21.132 ㎍/100 g) of vitamin B₁₂. The highest content of vitamin C was in yangnyeom myeongran-jeot (84.508 mg/100 g). In addition, the analysis methods of each water-soluble vitamin were verified. These results showed that seafood-based ingredients in several dishes could be a good source of water-soluble vitamins.

• 한국식생활문화학회지
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• 제9권5호
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• pp.499-507
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• 1995

The purpose of this study was to survey the various kinds of cooked beef products focusing on Sukyuk (boiled beef) and Pyunyuk (boiled beef slice) recorded on the historical literatures written from 1670 to 1945. Sukyuk and Pyunyuk were recorded 45 times in the references and could be classified into 11 groups based on major ingredients such as fresh meat, tough meat, rotten meat, tail, head, lung, cup of breast, testicles, pancreas, spleen and tung. Twenty two cooking methods were described on the records. Sukyuk and Pyunyuk based on fresh meat were described the most frequently. Pyunyuk based on head was described late in 18th centuries, but its recipe could not be found in any records and that of internal organs and tung were presented late in 18th centuries and early in 19th centuries, respectively. The major ingredients of Sukyuk and Pyunyuk were lean meat, tail, head, lung, cup of breast, testicles, pancreas, spleen and tongue Mulberry seed, fragment of roof tile and other sub-ingredients were used for softening or deodorizing the off flavor of the products.