• 한국식생활문화학회지
• /
• 제31권6호
• /
• pp.616-623
• /
• 2016

This study evaluated the quality characteristics of dried noodles prepared with doenjang powder (0, 3, 6, 9%) in order to determine the most preferred noodle recipe. The proximate composition of the composite doenjang powder-wheat flours was as follows: calories 365 kcal, carbohydrates 79 g, saccharides 3 g, protein 10 g, fat 0.8 g, and sodium 65 mg. As the level of doenjang powder increased, the content of total amino acids increased; aspartic acid, glutamic acid, tyrosine, and lysine contents increased, in particular. Water-binding capacity decreased as the level of doenjang powder increased. When viscosity of composite doenjang powder-wheat flours was measured by amylography, gelatinization point increased as the level of doenjang powder increased. As the level of doenjang powder increased, L value decreased, whereas a and b values increased. Weight, water absorption, and volume of cooked noodles decreased, whereas turbidity of soup increased. For textural properties, hardness decreased, whereas springiness increased as the level of doenjang powder increased. For overall preference according to the results of sensory evaluation, noodles added with 3% doenjang powder were the most preferred. According to the results, addition of doenjang powder positively affects the overall sensory evaluation of dried noodle, and 3% is the optimal level for addition.

• 한국식품조리과학회지
• /
• 제29권1호
• /
• pp.19-28
• /
• 2013

This study was carried out to investigate the quality characteristics and storage of noodle with added flowering cherry fruit powder. Wet noodles were prepared at concentration of 1, 2, and 3% (w/w) of the fruit based on flour weight. Moisture content of the noodles with or without flowering cherry fruit powder was 33.09~33.50%. Ca, K and Mg contents of flowering cherry fruit noodle were increasing at increasing concentrations of flowering cherry fruit powder. Cooked weight, volume, and water absorption decreased with increased fruit powder, whereas turbidity increased. For Hunter's color values of noodles, L (lightness) and b (yellowness) values decreased with increasing concentration of flowering cherry fruit powder, whereas a (redness) value increased. For mechanical characteristics of the noodles, adhesiveness of cooked noodle with flowering cherry fruit powder were higher than those of control. The pH of flowering cherry fruit noodle was lower than that of control during storage. Bacterial counts of wet noodle with flowering cherry fruit powders were lower than those of the control on the 10th day of storage at $5^{\circ}C$. From the sensory evaluation of 20's, texture, taste, and overall preference were not significantly different between the control and the fruit groups, but the color scores of 2% and 3% flowering cherry fruit noodle were significantly higher than that of 1% fruit noodle (p<0.05). In 40's sensory evaluation, color and overall preference scores of flowering cherry fruit noodle were significantly higher than those of control. In conclusion, the results of this study were suggested that the addition of flowering cherry fruit powder in combination with flour was tended to improve antimicrobial effects during storage when compared to control.

• 한국식품과학회지
• /
• 제32권5호
• /
• pp.1043-1050
• /
• 2000

시판 라면(봉지면과 용기면)의 국수를 대상으로 생산시기(여름과 겨울)별 성분 차이, 조리중 영양소 손실양, 조리 라면의 성분과 열량을 분석하였다. 라면의 지방으로부터 섭취할 수 있는 열량은 라면 전체 열량을 기준으로 하면 봉지면의 경우 30.8%, 용기면의 34.1%가 지방으로부터 유래하였다. 라면을 생산시기별로는 일반성분과 열량에 차이가 없었고, 용기면은 봉지면보다 수분 함량이 낮았고, 지방 함량과 열량이 컸다. 열량은 수분 또는 탄수화물함량과 부(-)상관관계를, 지방함량과는 정(+)상관관계를 보였다. 라면 열량은 수분 함량만으로 예측이 가능하였고, 조리에 의한 열량 손실은 봉지면이 3.5%, 용기면이 7.7%이었으나 실제 라면 소비시 국물을 모두 섭취하는 경우 열량 손실은 문제가 되지 않는다.

• Journal of Nutrition and Health
• /
• 제15권2호
• /
• pp.83-90
• /
• 1982

쌀가루의 제면적성을 향상시키기 위해 찹쌀을 호화시켜 건조 제분한 것을 혼합시키고 여기에 쌀가루와 점성 개량제인 XG를 첨가하여 제면적성을 시험 검토하였다. 1. 원료분을 Amylograph에 의해 점도특성을 측정한 결과 밀가루의 최고점도에 비해서 쌀가루의 최고점도가 상당히 높았으며, 쌀가루 복합분 중 최고점도가 가장 높은 것은 (RF 85+GWRF 15+XG2%) 이고 가장 낮은 것은 (RF 35+GWRF 15+WF 50)인데 후자의 복합분이 밀가루와 비슷한 호화특성을 보였다. 2. (쌀가루+호화찹쌀가루 15)에 밀가루를 $40{\sim}50%$ 혼합했을 때 상온에서 반죽이 잘 되었고 삶은 국수의 중량, 부피와 용출되는 고형물이 밀가루면의 경우와 비슷하였다. 3. (쌀가루+호화찹쌀가루 15)에 XG를 2%첨가했을 때 면대형성과 조리 후 결착성을 주는데 효과적이었으며, (쌀가루+호화찹쌀가루 15 +밀가루)로 만든 면에서 XG 2% 첨가와 밀가루 40%를 혼합한 것이 그것의 조리특성을 크게 개선하였다. 4. 가장 기호도가 높은 밀가루 복합분면의 조성비는(RF 45+GWRF 15+WF 40+XG 2%)이었으며 밀가루면과 통계적으로 유의차가 없었다.

• 한국의사학회지
• /
• 제34권2호
• /
• pp.109-116
• /
• 2021

Uihagipmun was a medical book published by Leecheon during the Ming Dynasty of China in the 16th century and was introduced to Korea during the mid-Joseon Period. This text greatly influenced the establishment of the Donguibogam, an important work in Korean medicine. This study confirms that many medical professionals of the Joseon Dynasty loved the Uihagipmun and that the Uihagipmun was very important during the Joseon Dynasty. Since then, the status of the Uihagipmun in Korean medicine continued to be emphasized by Korean medicine doctors throughout the Japanese colonial era. The translation of the Uihagipmun began in the 1970s as part of the classical Korean medicine translation project under the leadership of the Korean medicine group "Hanbanguiuhoe". However, due to a lack of funds, the translation was delayed and the first edition was published on October 10, 1974. Writings of those who led the translation at that time show that the translation of the Uihagipmun thought that the exact translation of the Uihagipmun in Korean medicine could lead to the scientific and modernization of Korean medicine. Therefore, Gugyeok pyeonjuuihagipmun should not be regarded as a mere translation, but as a medical book of important value in Korean medical history.

• 한국의사학회지
• /
• 제32권1호
• /
• pp.11-20
• /
• 2019

Queen Myeongseong was the wife of King Hyeonjong, the 18th king of the Joseon Dynasty, and the mother of King Sukjong. The clinical records of Queen Myeongseong are summarized on the basis of the Seungjeongwon Ilgi (The Daily Records of Royal Secretariat of Joseon Dynasty 承政院日記) and reviewed through Donguibogam. Queen Myeongseong gave birth to one male and three female children in the time of the queen. She took Geumgaedangguihwan (金櫃當歸丸), Dalsaengsan (達生散), Antaeum (安胎飮) during her pregnancy and Gungguitang (芎歸湯) during postnatal care. Since 1669, chest tightness, sleeplessness, arm pain and numbness of arms had been appeared. Ondamtang (溫膽湯) and Dodamtang (導痰湯) were used but they were not effective. However, when her symptoms were regarded as a benign tumor due to cold and wetness, there was a difference in the use of Ohjuksan (五積散). In 1683, when king Sukjong was caught in a smallpox, she took care of him. She exorcised in the middle of winter to pray for her son's recovery, and died of the flu.

• 한국의사학회지
• /
• 제32권1호
• /
• pp.21-31
• /
• 2019

This study examines a Song-dynasty book entitled TaeYiKukZieKuaZungMun Kyuk (A Collection of Imperial Medical Service Examination Questions and Answers 太醫局諸科程文格), which is the collection of questions and answers in the state examinations on medicine. This book was compiled by Hah Dae-yim (何大任) who was the vice-principal of the TaeYiKuk (The Imperial Medical Service 太醫局). The book consists of nine chapters. The present study reviewed all the chapters and found a number of significant issues. First, test-takers were required to be highly proficient in the fundamental knowledge of canonic texts of East Asian medicine. Second, pulse diagnosis was emphasized among the four diagnostic methods (四診). Third, herbal medicine formulas are organized according to the fixed structures of Ki Bang (奇方), which contained an odd number of herbs and Wu Bang (偶方), which contained an even numbered herbs), and fixed ratios for mixing various herbs. Fourth, there is a theory for division of therapies in which acupuncture is used for meridian diseases and herbal medicine for organ diseases. Fifth, herbal medicine formulas based on Unki theory (運氣學) are simpler than those of the previous generations. Sixth, the knowledge on the place of origin of herbs was emphasized. Seventh, knowledge of the relationship between herbs was also emphasized. Eighth, Tang (湯) and San (散) were used most frequently as forms of medicine.

• 한국식품영양학회지
• /
• 제31권6호
• /
• pp.844-857
• /
• 2018

This study evaluates antioxidant activity and quality characteristics of noodle adding domestic apiose (Apios americana Medikus) powder at the ratios of 0, 5, 10, 15, and 20%. The moisture content increased as more apiose was added while the pH decreased as more apiose was added. On the other hand, water absorption ratio and turbidity increased as more apiose was added. The L value decreased while the a value increased as more apiose was added. In texture, the hardness increased while cohesiveness decreased as more apiose was added. As a result, the overall preferences, the appearance, aroma, taste, and texture were the best when 15% apiose was added. In quantitative descriptive analysis (QDA), it turned out that brown color, bitter taste, delicate flavor, hardness, adhesiveness and chewiness increased as more apiose was added. However, crystallinity, spreadability, flour flavor, springiness decreased as more apiose was added. In principal component analysis (PCA), it was found out that when more than 15% apiose was added to the noodles. Antioxidant activity increased all for total phenolic, flavonoid contents and DPPH radical scavenging activity as more apiose was added. Collectively, it was noted that the preference, antioxidant activity and quality are the best when 15% apiose was added to noodles.

• 한국인터넷방송통신학회논문지
• /
• 제23권2호
• /
• pp.73-78
• /
• 2023

식사하는 철학자 문제는 5명의 철학자(프로세서)들이 원형 탁자에 둘러 앉아 함께 스파게티(또는 국수) 식사를 하는데 있어 자신의 양쪽에 있는 젓가락(자원) 한 쌍(2개)을 모두 가져야만 식사가 가능한 경우로 모든 철학자가 우측의 젓가락 1개씩 모두 가진 경우 아무도 식사를 못하는 교착상태(deadlock)를 해결하는 문제이다. 교착상태는 병행 시스템(concurrent system)에서 빈번히 발생하는 문제로 현행 운영체제(OS)에서는 이를 예방하는 방법은 채택되지 않고 있다. 본 논문은 2≤n≤∞의 모든 프로세서들이 다중 병행(parallel concurrency)처리 능력을 갖고 있는 OS에서 교착상태를 전혀 유발하지 않는 묘책을 제안한다. 제안된 방법은 ⌊n/2⌋개의 홀수 프로세서들이 그룹을 형성하여 동시에 수행하는 방법으로 실행이 종료되면 다음 프로세서로 우측 이동(shift right)시키는 그룹 라운드-로빈 방법이다. 제안된 방법은 1-라운드의 모든 프로세서를 실행시키려면 짝수 프로세서인 경우 2회, 홀수 프로세서는 3회를 수행하면 되고, n회를 수행하면 짝수 프로세서인 경우는 n/2회, 홀수 프로세서는 (n-1)/2회를 수행하는 방식이다.

• 한국식생활문화학회지
• /
• 제22권3호
• /
• pp.359-364
• /
• 2007

Effects of Takju(Korean turbid rice wine) lees on noodle investigated by substituting Takju lees water extract powder for each 2% and 4% wheat flour in sample II and III, respectively. The lightness(L) of uncooked noodles was decreased, whereas that of cooked noodles was increased with increasing amount of extract added. Redness(a) and difference of total color(${\Delta}$E) were significantly increased according to the amount of extract added in uncooked and cooked noodles. Yellowness(b) of the noodles containing 2% Takju lees water extract powder was exhibited lowest values in uncooked and cooked noodles. In cooking property of noodles, turbidity of soup decreased in proportion to amount of extract added, 2% and 4% in sample II and III, respectively whereas the weight and volume of noodles were not significant than those of control. Tension of cooked noodle was highest in sample II and lowest in sample III. Texture profile analysis of cooked noodle showed an significant increase of hardness in addition of Takju lees water extract powder but not significant different in springiness, chewiness, adhesiveness. Cohesiveness was significantly lowest in sample II. The sensory evaluation showed that significant difference between noodles with 2% addition groups and control was not recognized but was recognized 4%. Therefore, based on cooking properties and sensory evaluation, Takiu lees water extract powder up to 4% could be substituted for wheat flour.