• Aerospace Industry
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• v.62
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• pp.10-15
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• 1998

미국의 항공산업은 더 많은 수출을 위해 정책을 수정중에 있으며, 미 항공우주협회는 미국의 항공산업을 대표하여 이익을 적극 대변하고 있다. 본 자료는 미 항공우주협회의 International Issues for 1998에서 발췌한 내용으로 올해에 미 항공 우주협회의 정책추진 방향을 요약한 글이다.

• Digital Contents
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• no.7 s.158
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• pp.116-118
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• 2006

이효리의 섹시코드를 들여다보면 ‘변화’가 화두인 요즘 미(美)의 흐름을알수있다. 현재 우리나라에서 통용되는 미의 기준은 섹시와 야성미, 건강미가 아닐까 싶다. 섹시 코드의 아이콘이라 할 수있는 이효리는 개인브랜드화의 표본이다. 이미지시대에 맞게 철저히 기획되고 만들어진 콘텐츠인것이다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.4
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• pp.567-573
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• 2003

Surimi yields from acid and alkaline processing of 5 fishes were compared to those from conventional processing Effect of sarcoplasmic protein and NaCl on heating gel from acid and alkaline surimi were also investigated by punch test and color. Yield of alkaline surimi was higher than that of conventional surimi. However, the breaking force, deformation and whiteness of heating gel from alkaline surimi were lower than those of heating gel from conventional surimi. The sarcoplasmic protein increased a breaking force and a deformation of gel. A breaking force was decreased, but deformation not significantly with NaCl concentration. Myosin heavy chain (MHC) and actin were greatly degraded in acid processing. Alkaline process for surimi is a valuable way of increasing the utilization of frozen and pelagic fishes, and making kamaboko-type products.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.175-176
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• 2003

쌀의 연간 생산량은 재배기술의 발달과 더블어 500만톤 이상을 꾸준히 유지해 오고 있는 반면에 식생활패턴은 점차 인스턴트화 되고 육류소비가 증가함으로써 1인당 소비량이 1990년 119.6kg에서 2002 년 87.0kg으로 급격히 감소하는 추세를 보이고 있다. 이러한 현상은 재고누적으로 이어져 2002년말 기준으로 1,190만석의 재고가 발생되고 있으며, 더욱이 WTO체제하에서 쌀시장 개방압력이 강화되고 있는 실정으로 앞으로 재고문제는 더욱 심화될 것으로 전망되고 있다. 이렇게 쌀이 남아도는 현실에서 국내 유통미의 품위는 싸라기 및 분상질립, 피해립, 이물 등 불완전립의 비율이 매우 높아 일본산이나 미국산에 비해 품질이 현저히 떨어지고 있어 고품질 가공을 통한 차별화가 시급히 요청되고 있는 실정이다. 따라서 본 연구에서는 최근 고품질 쌀 가공을 위해 설치 운영되고 있는 완전미 가공시설을 중심으로 완전미 가공기계장치의 구성 실태 및 제품의 품위 등을 조사분석하여 완전미 가공 기계장치의 개량요인을 도출하고, 이를 토대로 기계장치를 보완하기 위한 기초자료를 얻고자 하였으며, 그 결과를 요약하면 다음과 같다. 현재 보급되어 있는 완전미 가공시설의 구성형태는 기존 미곡가공시설에 홈선별기를 1대를 추가 설치한 제 I유형, 색채선별기1대 + 홈선별기 1대를 추가설치한 제II유형, 색채선별기 1대+입선별기 (개조) 1대를 추가한 제III유형으로 크게 나누어지고 있다. 이들 시설의 도정능력은 백미 가공시에는 I, II, III유형에서 각각 24.0, 27.7, 24.0톤으로 높았던 반면에 완전미 가공시에는 각각 3.1, 5,3, 4.5톤으로 처리능력이 크게 떨어지는 것으로 나타났다. 가공수율면에서는 일반백미로 가공시 72.0% 수준이었으나 완전미로 가공시에는 64.3%로 7.7%의 수율 감소를 가져왔지만 완전립률이 일반백미로 가공시 I, II, III유형에서 각각 89.08, 91.57, 88.00% 에서 완전미로 가공시에는 각각 98.02, 98.43, 97.78% 높아져 품질이 크게 향상되었다. 따라서 완전미 가공시설을 도입할 경우 쌀의 외관품질을 크게 높일수 있는 것으로 나타났다. 또 현재의 완전미 가공시설에 있어서 개량이 필요한 부분은 미숙립 등을 효율적으로 제거해 가공효율을 높이기 위해서는 입선별기의 개량이 요구되었으며, 홈선별기의 경우에는 선별정도는 문제가 없었으나 처리능력의 향상이 필요한 것으로 나타났다. 따라서 완전미 가공효율을 높이기 위한 선별기 개량연구를 계속 수행중에 있다.

• Korean Journal of Food Science and Technology
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• v.7 no.4
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• pp.212-220
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• 1975

Cooking and eating qualities of two rice varieties in Korea, an Indica type 'Tongil' and a Japonica type 'Jinheung', were investigated to compare each other. Cooked rice of Tongil variety absorbed $4{\sim}6%$ more water at the same water-to-rice ratio, showed higher mechanical hardness and needed 20% higher water-to-rice ratio to maintain the same hardness as compared with Jinheung variety. Optimum water-to-rice ratios in cooking were shown to be 140% for Tongil and 120% for Jinheung as judged from the reciprocal hardness scale among textural parameters of cooked rice. When the degrees of gelatinization and retrogradation were determined from enzymic digestion, iodine colorimetric method and textural parameters, Tongil variety showed lower degrees of gelatinization and retrogradation than Jinheung variety did. Tongil variety exhibited a higher gelatinization temperature and lower maximum viscosity and breakdown in the amylograms of the rice powder than Jinheung variety did.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.52 no.1
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• pp.60-68
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• 2007

This study was perform to examine the feasibility of cooking processing using the rice added the 70% ethanol extract of pigmented rice bran layer. Four rice samples, including normal rice, glutinous rice, pigmented-normal rice, and pigmented-glutinous rice were compared the properties of physico-chemical, texture, and sensory evaluation. Pigmented rice varieties had a higher amylose content, but shorter length in glucose chains than non-pigmented rice varieties. The enthalpy for gelatinization was found to increase in pigmented rice, which need more energy for gelatinization of starch in cooking. The hydrolysis rate by glucoamylase in rice added pigmented bran extract was higher than pigmented rice. Rice with pigmented bran extract had higher glutamine content, but lower asparagine content and no difference in fatty acid composition, which affect palatability. Cooked rice added pigmented bran extract was less retrograded than pigmented rice during the storage period. Moreover, cooked rice added pigmented bran extract was more acceptable in sensory evaluation. Based on the results, the use of rice added pigmented bran extract instead of pigmented rice in grain processed food have advantageous effects in palatability of polished rice and phytochemicals of pigmented non-polished rice. This study will help develop new health-promoting rice products.

• Korean Journal of Food Science and Technology
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• v.33 no.4
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• pp.455-460
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• 2001

Quality characteristics of rice which was washed with solution of waxy rice flour to improve the quality of long term stored rice, were investigated. 2000 (Hap-Sal) and 1996 crop year rices (Jung Bu Mi) which were pre-washed with water (PWR) and solution of waxy rice flour (PWRW) were compared. Moisture contents of rices showed no difference among rices, and protein contents of PWRW were increased with washing of waxy rice flour solution although PWRW and PWR were processed from the same batch. Micro-structure of rices did not show particular difference enough to explain quality characteristics of rices. Amylogarm of PWR showed higher viscosity than Hap-Sal, which was characteristic properties of long term stored rice. However, viscosity of PWRW was decreased compared to PWR. The reason of decrease must be the effect of waxy rice starch which was imbedded with washing the rice. Color of PWR was higher in lightness (L), whiteness (W) and yellow (b) compared to Hap-Sal and PWRW. However cooked PWR showed decrease of whiteness and increase of yellow. Sensory evaluation of PWRW showed significant improvement of glossiness, stickiness, taste, and overall preference and decrease of yellow and hardness compared to PWR. Above results suggest that the development of PWRW will improve the quality of pre- washed rice.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.7
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• pp.639-644
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• 2006

This study was performed to compare the differences in physicochemical characteristics between head and incomplete kernels separated from Ilpumbyeo, Korean rice cultivar. The contents of mineral and protein were higher in incomplete than head kernels. There was significant difference in composition of fatty acid and amino acids, which affect the taste, between two kernels. The gelatinized head kernel had the higher viscosity than incomplete kernel. The content and chain length of amylose were higher in head than incomplete kernels. Differential scanning calorimeter results revealed that head kernel had lower starting temperature, higher maximum temperature, and higher enthalpy for gelatinization than incomplete kernel. Also we could found that the hydrolysis rate by glucoamylase was higher in the head kernel than incomplete kernel.

• Strategy21
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• s.44
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• pp.79-102
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• 2018

2015년 미 해군에서 발간한 미 수상함대전략(Surface Force Strategy)에 따르면, 미 해군은 반접근-지역거부(Anti-Acess and Anti-Denial, A2/AD) 전략에 대한 대응책으로 '분산된 치명성(Distributed Lethality, DL)'이라는 신 작전개념을 개발 중에 있다. 이 개념은 각 유닛(unit)의 공격력(offensive power)을 향상시키고 지리적으로 분산 시킴으로써(geographical dispersion) 생존성을 향상시키는데 목적을 두고 있다. 하지만 동맹국(한국/일본 등)이 '분산된 치명성(DL)' 개념에 기여할 수 있는 영역이 다양함에도 불구하고, 지금까지 미 해군 내에서는 동맹국과 어떻게 공조해야 할 것인가에 대한 논의가 부족한 것이 사실이다. 따라서, 미 해군은 향후 '분산된 치명성(DL)' 이라는 작전개념에 동맹국이 줄 수 있는 이점을 추가적으로 적용하는 '동맹국을 활용한 분산된 치명성(Distributed Lethality with Allies, DL+A)' 개념을 발전시켜야 할 것이다. '동맹국을 활용한 분산된 치명성(DL+A)' 개념이란 동맹국이 가지고 있는 전력, 시설, 플랫폼 등 가용자산을 최대한 활용하여 기존의 '분산된 치명성(DL)' 개념을 강화시키는 신 작전개념이다. 미 해군은 본 논문에서 제시하는 신 작전개념(DL+A)을 적용함으로써 다양한 영역(정찰, 군수, 지리적 요충지, 플랫폼)에서 동맹국으로부터 지원을 받을 수 있을 것이다. 또한, 동맹국은 미 해군의 신 작전개념을 적용함으로써 A2/AD 전략에 대비한 안보능력을 향상시킬 수 있을 것이다.

• The Journal of the Korea Contents Association
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• v.16 no.1
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• pp.493-502
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• 2016

The purpose of this research is to investigate differences of governmental parts in social supports for unmarried mothers at home and those at facilities and to look at policy alternatives. Despite of the rising number of unmarried child rearing mothers in recent years, the governmental supports are not sufficient enough to aid even the most basic sustenance. The research on the governmental supports shows that unmarried child-rearing mothers at home were more aged, more employed, more educated and had children of more month ages than those at facilities. Single mothers at facilities were getting more governmental supports excluding crisis support and paternity test than those at home who appeared to be experiencing more difficulties. Based on the results from this research work, more realistic governmental policies are proposed to help a stable settlement of unmarried child-rearing mothers.