• 한국식품조리과학회지
• /
• 제24권4호
• /
• pp.494-500
• /
• 2008

The principal objective of this study was to assess the quality characteristics of Sprouted Brown Rice Dasik(SBRD) manufactured with various addition levels of honey and Yujacheong(Yuja syrup and Yuja sarcocarp) in accordance with the traditional method for the preparation of Korean Dasik(a kind of cookie). The nutritional components, color value, physical tests, volatile compounds, and sensory evaluation of SBRD to which Yujacheong was added were conducted. The results were summarized as follows. In SBRD to which Yujacheong had been added, the moisture contents and crude fat content did not differ significantly among the sample groups, and the contents of crude protein and crude ash increased with increasing additions of Yuja syrup and Yuja sarcocarp. The pH(p<0.001) and sweetness(p<0.001) were significantly higher in sample D1 than in samples D2 and D4. The L color value was highest in D2, the a value was highest in D3, and the b value was highest in sample D2. The texture property analysis showed that the cohesiveness, springiness, gumminess, and chewiness of SBRD to which Yujacheong was added were all significantly higher compared to sample D1. According to the results of our volatile analysis, the D1 and other experimental groups evidenced different flavors and antibacterial compositions. According to the results of our sensory evaluation, the appearance of the D1 sample was superior to the other samples. However, flavor, taste, texture, and overall preference were higher in the samples to which Yuja syrup and Yuja sarcocarp were added. These results indicate that SBRD to which Yujacheong was added, and particularly those to which Yuja syrup was added, is superior to Dasik prepared with honey in terms of flavor and taste, and this method will improve the flavor and preparation time, due to its lower pH.

• Journal of Ginseng Research
• /
• 제11권2호
• /
• pp.111-117
• /
• 1987

저년생 인삼의 잠아 및 화기형성시기와 양상은 고년생 인삼의 이차적인 양상과 상이하기 때문에 1년생 묘삼의 잠아발달 및 다식된 2년생 인삼의 화기형성과정을 조사관찰하였던 바 그 결과를 요약하면 다음과 같다. 1. 2년생 이상의 인삼 잠아조직은 4월중순경 분제조직의 조기포분제로 시작하는데 1년생 묘삼에서는 유근발근시인 3월 하순경 시작하는 것으로 추측되었으며 잠아의 위치는 자엽간 줄기하단 문부위에 생성되었다. 2. 3년생 이상의 인삼 화기분화는 전년도 형성된 뇌두조직내에서 형성되지만 2년생 인삼의 화기는 줄기선단 엽병사이의 경단분제조직에서 분제세포의 분열과 함께 분화, 형성되었다.

• 동아시아식생활학회지
• /
• 제22권6호
• /
• pp.836-850
• /
• 2012

This study was conducted to identify the sensory characteristics of the Korean traditional confectionery, dasik, prepared under different conditions and to compare their consumer acceptance in Korea. To accomplish this, descriptive analysis of eight samples prepared using two types of rice cake powder, dasik (Rflour, Rflour_Omija), brown rice powder red ginseng dasik (Brice_Ginseng_P), pinepollen dasik (PineP), black sesame dasik (BSesame), bean dasik (Rbean), and two types of mungbean starch dasik (Starch_Omija, Starch_Greentea), was conducted by ten trained panelists. In addition, 81 consumers evaluated the overall acceptance (OL), acceptance of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL) of the samples using a 9-point hedonic scale, as well as the perceived intensities of sesame flavor, sweetness, and hardness using a 9-point just-about-right (JAR) scale. Partial least square- regression (PLSR) indicated that the BSesame and Rbean samples, which had significantly (p<0.05) high roasted sesame, burnt, greasy, glossy, and cooked chestnut flavor scores, had the highest acceptability and consumer desire scores. Additionally, the PineP and Rflour_Omija samples, which had relatively high particle size, transparency, roughness, spoiled tofu, fermentation and raw rice flavor scores, were the least preferred samples. Therefore, roasted sesame, burnt, greasy, glossy, and cooked chestnut flavor attributes were considered drivers of "liking" whereas particle size, transparent, roughness, spoiled tofu, fermentation, and raw rice flavor attributes acted as drivers of "disliking" among consumers.

• 한국응용곤충학회지
• /
• 제36권2호
• /
• pp.156-165
• /
• 1997

다식성 산림해충인 주동무늬차색풍뎅이(Adoretus tenuimaculatus Waterhouse)의 기주식물과 기주선호도를 조사한 결과, 야외조사에서는 25과 66종류의 식물을 가해하는 것으로 밝혀졌고, 먹이공급 실험을 통하여는 5과 14종의 식물을 식해하는 것으로 나타나 문헌상에 있는 32과 136종류의 기주식물을 합하면 주둥무늬차색풍뎅이의 기주식물은 총 42과 186종류가 되었다. 이들 중 새로 밝혀진 기주식물은 19과 50종이었다. 한편, 15과 39종의 식물을 대상으로 기주선호도를 조사한 결과, 가장 많이 유인된 것은 호두나무(Juglans sinensis)였으며, 가장 많이 식해한 식물은 밤나무(Castanea crenata)였다. 유인율과 피해도가 높은 수종들은 밤나무, 아까시나무(Robinia pseudoacasia), 아그배나무(Malus sieboldii), 호두나무, 신갈나무(Quercus mongolica), 갈참나무(Q. aliena)였다. 그러나 고욤나무(Diospyros lotus), 혹호도(Juglans nigra), 들메나무(Fraxinus mandshurica), 물푸레나무(F. rhynchophylla), 파란칸타(Pyracantha angustifolia), 오동나무(Paulownia Coreana), 팽나무(Celtis sinensis)등에는 전혀 유인되지 않았다. 동일 종류의 식물일지라도 지역에 따라 주둥무늬차색풍뎅이가 가해하였던 것과 가해하지 않았던 경우가 있었으며, 피해 정도도 지역과 시기에 따라 차이가 있었다.

• 동아시아식생활학회지
• /
• 제15권2호
• /
• pp.188-193
• /
• 2005

As the modern medicine develops, the physique and average life span are increasing. In proportion to that, modern diseases of adult people such as cancer, obesity, arteriosclerosis, cardiac disorder become great social issues. In the meantime, as the development of a new diet brings a new attention, the study is designed to examine the availability of functional food by adding Korean traditional food, soybean Dasik, mulberry leaf. For this study, mulberry leaf was added 0, 5, 10, and $15\%$ respectively to soybean Dasik in proportion to the total weight of soybean power. These are compared with the soybean Dasik itself in relation to the nutritional composition, sensory evaluation, and mechanical characteristics. The results of the research were as follows. Nutritional composition showed that mulberry leaf soybean Dasik increased Na, Ca, K, crude fiber, and ash. As for the result of sensory evaluation of mulberry leaf soybean Dasik, the followings were turned out to be good : color - $10\%$, mulberry leaf smell - $5\%,\;10\%,\;15\%$, bitterness - $5\%,\;10\%$, softness and moistness - $0\%,\;5\%,\;10\%$, and sweetness and overall quality - all the added food group. As the test results of mechanical characteristics, mulberry leaf soybean Dasik showed statistically significant difference only in the hardness, especially high on $5\%,\;10\%,\;and\;15\%$. There were no significant differences in other characteristics. In color, mulberry leaf soybean Dasik showed that L, a and b values decreased as the percentage of addition of mulberry leaf went up. Therefore, the appropriate amount of addition for the production of mulberry leaf soybean Dasik was $5\~10\%$ mulberry leaf in proportion to the weight of soybean power.

• 동아시아식생활학회지
• /
• 제15권2호
• /
• pp.137-151
• /
• 2005

It is estimated that sesame spread to Korea about B.C.1000 years and people cultivated sesame and ate sesame-oil age of three-nations. In the Koryo dynasty, sesame was cultivated as the major crop and there were specialists for making sesame oil. The sesame oil was enough for the both upper and lower classes. In the Chosun dynasty, it was introduced widely the method of sesame and deul-sesame (Perilla japonica) cultivation, the way of keeping sesame oil, and how to make sesame oil. Also, there were several ways of making sesame oil; press oil from raw sesame, or from roasting, boiling, and steaming sesame and etc. Even though sesame-oil and sesames were consumed in large quantities to cook Chan (찬 side dishes) and Byung-gwa (병과 Korean traditional dessert), most of common people could not use freely because it was expensive. You-mil-gwa (유밀과) took always a major dishes in the ceremony or party of the royal classes to the ordinary classes in the Chosun dynasty. Sesames and Sesame-oil made a major role in adding flavor to Chan-mul and Coookies in the Korean traditional cuisine. Especially, sesame-oil was consumed a lot to cook You-mil-gwa, You-kwa (유과), You-jeon-byung (유전병 fried rice cake) and Yak-bab (약밥). Roasted sesame and black sesame were used to cook Da-sik (다식), Gang-jung, and rice cake. Sesame oil and sesame was the major part of vegetable dishes such as Na-mul and it was used to add flavor to steamed, roasted and, pan-fried dishes and to roast, fry, and stew food. Heuk-im-ja-jook(black sesame porridge) and Im-ja-su-soup(임자수탕).

• 한국식생활문화학회지
• /
• 제2권1호
• /
• pp.71-79
• /
• 1987

한과류의 관능적 품질특성을 조사하기 위하여 약과, 세반강정, 산자, 송화다식, 들깨엿강정에 대한 품질표현용어를 77명의 설문자를 대상으로 조사하였으며 이 결과 90여종의 표현용어를 수집하였다. 이들 용어중 58종의 표현용어는 국어대사전에 수록되어 있었으며 한과의 종류별 주요품질요소를 표현빈도수에 근거하여 결정하였다. 한과류를 실온에서 10일간 상대습도 $0{\sim}68%$ 범위에서 저장하였을 때 주요품질요소의 변화를 관능검사로 평가하였다. 저장상대습도의 변화에 따른 한과류 종류별 주요 관능적 품질요소의 변화 양상을 정량적 묘사 분석법으로 도해함으로서 일목요연하게 표시할 수 있었다.

• 한국식품영양과학회지
• /
• 제35권9호
• /
• pp.1172-1177
• /
• 2006

두릅나무과 식물이 당뇨를 유발한 흰쥐의 지질농도 변화에 미치는 영향을 구명하기 위하여 두릅, 오가피, 느릅의 열수추출물(11.42 g raw araliaceae/kg diet)을 급여한 후 streptozotocin(55 mg/kg B.W.)을 1회 복강주사하여 7주간 사육하였다. STZ 투여로 식이섭취량은 증가된 반면 체중은 감소되었는데 두릅, 오가피 및 느릅의 열수추출물 급여시 체중증가량의 변화는 관찰되지 않은 반면 식이섭취량은 억제되었다. 식이효율은 실험식이 중 오가피 열수추출물이 당뇨로 인한 다식증 개선에 효과적이었다. 혈장과 간조직 중의 중성지질, 총콜레스테롤 및 유리콜레스테롤 함량은 당뇨대조군이 정상군에 비하여 유의적으로 증가되었으나 실험식이 급여시 모든 군에서 정상수준으로 회복되었다. 당뇨로 인해 감소된 HDL-콜레스테롤 함량이 두릅나무과 식물 급여시 회복됨으로써 당뇨로 인한 지질대사 이상을 완화시키는데 이들 열수추출물이 효과적일 것으로 생각된다.

• 한국식품영양학회지
• /
• 제34권5호
• /
• pp.498-505
• /
• 2021

This study tried to develop Jinmal dasik using pine nuts leaf powder with antibacterial and antioxidant properties. After preparing the Jinmal dasik in proportions of 0%, 2%, 4%, 6%, and 8% by varying the ratio of pine needle powder, the moisture, color, physical properties, antioxidant properties and sensory quality were measured. Except for the 8% Jinmal dasik, the L value of chromaticity significantly decreased as the amount of pine needle powder increased (p<0.001). In addition, the value significantly decreased with increased density (p<0.001). Based on our physical properties evaluation results, the hardness, cohesiveness, and elasticity decreased significantly as the amount of pine needle powder increased (p<0.001), but adhesion and chewiness increased significantly with an increase in the amount of pine needle powder (p<0.001). Total polyphenol content was significantly increased except for the 8% Jinmal dasik (p<0.001). DPPH and ABTS also increased significantly as the amount of pine needle powder increased (p<0.001). Our sensory evaluation, showed the 2% Jinmal dasik to have the highest degree of preference, however, there was no significant difference among the proportion groups (p=0.053).

• 한국해안·해양공학회논문집
• /
• 제33권6호
• /
• pp.321-332
• /
• 2021

경사식방파제 상치콘크리트에는 경제적인 이유와 월파의 효과적인 저감을 위해 파라펫이 설치되기도 하지만, 파라펫 설치로 인해 상치콘크리트에는 증가된 파압이 작용하게 된다. 일반적으로 상치콘크리트에 작용하는 파압은 수리실험을 통해 검토되며, 상치콘크리트 설계를 위해서는 파압이 산정되어야 하지만 여전히 불명확한 부분이 있다. 본 연구에서는 상치콘크리트에 작용하는 수평파압 산정을 위해 경사식구조물 형상과 다양한 파랑조건을 적용한 수리실험을 수행하였다. 실험결과를 이용하여 Goda(1974, 2010)의 파압산정식에 적용되는 파압저감계수를 제안하였으며, 테트라포드가 피복된 경사식방파제 상치콘크리트 설계에 실무적으로 적용 가능 할 것으로 기대된다.