• Journal of Sericultural and Entomological Science
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• v.45 no.2
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• pp.85-89
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• 2003

This study was carried out in order to investigate the sensory characteristics and nutritional analysis of sherbet ice-cream and ice-bar with mulberry fruits. In the sensory characteristics, sherbet ice-cream and ice-bar with 2％ mulberry fruit extracts were revealed to have highest level on overall quality, color, texture, taste, and flavor. Content of crude protein, crude fat and crude ash were observed in higher level in 3％ mulberry fruit extracts than others. In mineral analysis, Ca and K content were the highest in sherbet ice-cream and ice-bar with mulberry fruits. Also Mg, Na, Fe and Zn content were higher level in 3％ mulberry fruit extracts than others.

• Journal of the Korean Applied Science and Technology
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• v.41 no.2
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• pp.375-385
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• 2024

The purpose of this study is to manufacture ice cream with perilla leaves fermented extract(5%, 10%, 15%, and 20% w/v) fermented by Lactobacillus acidophilus KCTC 3164 strain as functional additives. The physical and chemical properties(color, viscosity, pH, total acidity, melting rate, overrun) and antioxidant activity of ice cream with perilla leaves fermented extract were evaluated. The addition of perilla leaves fermented extract affected the color of the ice cream, and the melting rate increased with increasing addition of perilla leaves fermented extract. In contrast, viscosity showed a gradual decrease. Overrun increased gradually with higher levels of perilla leaves fermented extract, while pH decreased significantly, and total acidity increased. The DPPH radical scavenging activity and total polyphenol content of ice cream with perilla leaves fermented extract significantly increased with higher concentrations of fermented perilla leaves extract. The results of this study indicate that the ice cream sample with 10% fermented perilla leaves extract has a potential as a functional ice cream since it exhibited high overrun, a low melting rate, the desired viscosity, and high DPPH radical scavenging activity and total polyphenol content.

• 우유
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• s.62 fall
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• pp.13-20
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• 1995

우유는 건강한 소의 유미관에서 분비되는 것으로 초유는 포함되지 않으며 어린이의 발육과 성장에 필수적인 영양소가 풍부하게 포함되어 있는 완전식품으로, 그대로 마시거나, 소스 · 수프 · 육류요리 · 비스켓 · 케이크 등의 재료로 이용되며, 이 우유를 원료로 해서 버터 · 치즈 · 크림 · 발효유 · 아이스크림과 같은 유가공품 으로서도 널리 이용된다. 우리나라 식생활에서는 식품섭취영태는 당류의 섭취도가 높고, 단백질이나 칼슘급원식품의 섭취가 부족한 상태이므로 우유를 칼슘의 급원식품으로 한 사람이 매일 1컵 이상의 우유를 섭취하도록 권장하고 있다. 특히 성장기의 어린이를 위하여는 학교급식에서 싼 가격으로 우유를 먹을 수 있도록 배려하며 하루 3~4컵의 우유를 섭취할 것을 권장하고 있다. 이와 같은 시점에서 본고에서는 우유와 유가공품을 선택하여 먹고 마시는 경우에 그 식품 본래의 영양성분과 맛을 잃지 않고 섭취할 수 있는 효과적인 방법과 보관할 때의 주의할 점과 언제 먹고 마시는 것이 효과를 증진할 수 있는지 등을 알아보고자 한다.

• The Inventors News
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• no.49
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• pp.1-16
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• 2006

미래에디슨의 잔치, '제19회 대한민국 학생발명 전시회'/특허청 홍보대사, 탤런트 이보영 선정/시계 분야, 이제는 디자인과 기능이 승부 결정/시원한 이름의 아이스크림 상표 크게 늘어/지긋지긋한 스팸메일을 막아라/RFID 산업 추진력은 '특허'/건강 마사지기, 특허출원 증가/한미영 한국여성발명협회 회장, 여성 발명가 양성 위한 강의/심사시간 단축으로 특허받기 더욱 쉬워져/발명꿈나무 축제, '국제청소년 발명전'/고객 만족도 향상 위한 열린 특허판례 서비스/특허 연차등록표 편리하게 납부/특산품 명품화 위한 지원책 마련/특허청, 정보보호마크 획득/창원 '여성발명 창의교실' 성황리에 마쳐/특허기술상, 개인 발명가들의 발명품 눈에 띄어/특허청, 삼성전자와 업무협약(MOU)체결/특허수수료, 특허청 홈페이지에서 정정 가능/철도의 소음, 침목 기술로 잡는다/전난 특허기술, 민간 이전에 성공/'누이 좋고 매부좋은' 개정 직무발명제도/여성경제인의 날에 협회 회원 2인, 표창수상/상표명도 슬림화 시대로 가고 있다/'2006년 특허기술사업화 성공사례 발표회' 개최/중소기업청, 참신한 아이디어 적극 지원/역사 속의 발명품/하루 10분 발명교실/특허Q&A/안현정 비단향꽃무 대표/버버리, 체크무늬 지키기에 나섰다/나주배와 캠벨포도로 '고기능성 웰빙식초' 개발/히트 상품속에는 아이디어가 가득/아이디어 착상 및 발명기법/여성발명 주변에서 중심으로/나이토의 린나이 버너/즐거움 주는 '명랑 쾌활 휠체어맨'/미국 법원, 하이닉스 배상금 1/3로 경감/특허청, '지방자치단체 브랜드 지원사업 백서' 발간/DMB 특허료에 국내 기업들 눈뜨고 당한다/군산시, 주정차금지블럭. 차선경계블럭 특허출원/한국여성발명협회 회원사 가이드/

• Journal of Digital Convergence
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• v.18 no.5
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• pp.65-74
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• 2020

The objective of this study is to analyze educational web-sites and digital contents for elementary music class according to the 2015 revised music curriculum. First, the current status of educational web-sites that are most actively used in music class were reviewed. And the characteristics of the digital contents included in the web-sites for music education were analyzed. the primary analysis was about the service of the web-sites, and the secondary analysis was about the type of digital contents and the contents of music education. The most actively used web-sites in music classes were Edunet T-Clear, T-Sherpa, i-scream, Indischool, which differed slightly from the web-site's services and the type of digital content and contents. Specifically, the main functions for supporting music classes, the reflection of the curriculum contents, the systematicity of the materials, the objectivity and the on-site nature, and the connection with other subjects appeared differently. In order to effectively utilize digital contents in elementary music class, first, expertise of teachers for timely use of web-sitesand digital contents is required. Second, the development and utilization of various digital contents for the nature of music education is required.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.6
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• pp.1026-1034
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• 2002

The Purpose of this study was to identify calcium intake and cognition on calcium of adolescents in Busan area. Questionnaires including dietary habit, cognition on calcium, preference of calcium rich foods and diet record were developed. The questionnaires surveyed 285 adolescents consisted of 145 6th grade students (younger adolescents group, male: 72, female: 73) and 140 11th grade students (older adolescents group male: 66 female: 74). Adolescents appeared high cognition for function of calcium and milk but low cognition for nutrients related to absorption of calcium. Younger boy adolescents among them appeared the lowest score of cognition on calcium. The most preferred calcium rich foods in adolescents were ice-cream, laver and then yogurt whereas soybean and icefish dried appeared the lowest preference. Calcium intake of adolescents was 491.5~530.5 mg, 61.4~66.3% of RDA for Koreans, in female and 554.5~636.7 mg, 69.3~70.7% of RDA for Koreans in male. 64.9% of older girl adolescents showed calcium intakes under 66.7% of RDA for Koreans and this group also appeared less frequency of exercise than other group. Calcium intake of adolescents consisted of 44.6~53.3% from animal foods and 42.4~51.4% from plant foods. The adolescents consumed milk and milk products most, then vegetables and fishes as calcium source foods. Correlation analysis indicated that calcium intake was positively related to cognition on calcium of adolescents.

• Journal of Nutrition and Health
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• v.48 no.3
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• pp.228-235
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• 2015

Purpose: Along with the adaptation of a Western dietary pattern and low physical activity, pediatric obesity is increasing in Korea, especially for boys. The aim of this study was to identify dietary behavior patterns and examine the snack consumption, dietary habit, and pediatric obesity by pattern groups. Methods: Boys aged 15~19 years were recruited from one high school in Seoul. A questionnaire including dietary behaviors and lifestyle factors was administered and height and weight were measured. A total of 932 boys participated except boys who had missing or incomplete response (n = 30). Three dietary behavior patterns were identified by cluster analysis; 'Healthy pattern', 'Mixed pattern' and 'Unhealthy pattern'. Results: Snack consumption differed according to dietary behavior patterns group. The healthy and mixed patterns showed higher frequencies of white milk and fruit consumption while the unhealthy pattern as well as the mixed patterns showed higher frequencies of sweetened snack and ice cream consumption. Food availability at home of each food differed according to pattern groups but showed a similar trend with food consumption. Regarding dietary habits, the mixed pattern showed higher proportion of taking dietary supplement and eating dessert while the unhealthy pattern showed lower proportion of eating regular meals and appropriate amount of meals. When the healthy pattern was set as a reference group, the odds ratio of pediatric obesity was 1.11 (CI 0.65-1.87) in the mixed pattern group and 1.88 (CI 1.14-3.10) in the unhealthy pattern group. Conclusion: In conclusion, dietary behaviors including snack consumption and lifestyle factors were connected. Unbalanced diet and undesirable dietary practice are important determinants in pediatric obesity.