• Journal of Nutrition and Health
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• v.7 no.1
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• pp.17-23
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• 1974

Digestibilities of flour of white wheat, barley, potato, sweet potato, are $5{\sim}11$ percent (3hrs.) in unripe starch state and in gelatinization, digestibilities are up to $20{\sim}30$ percent (3hrs.). And in two states, digestibilities of flour of potato and sweet potato are lower than barley and white wheat flour. If it is not gelatinization, digestibilities of biscuit and cracker are much lower than popped cake (29%). In gelatinization, digestibilities of biscuit and cracker $(19{\sim}29%,\;3hrs.)$ are similar to gelatinized flour of materials. Digestibilities of bread and castern is $21{\sim}32$ percent, it is similar to gelatinized flour of materials. And bread is higher than castera. Digestibility of on the marketing weaning food (II) (15%, 3hrs.) is much lower than food (I) (24.1%, 3hrs.) When the date of manufacturing passed $1{\sim}2$ months, digestibility of some cookies have a tendency to low. When mothers choice the infant weaning food, they consider metritional value (42%) and digestibility (27%). Also when they make weaning food at home, they generally use flour of rice (41%) and white wheat (23%). And they think, the rate of digestion is 49% in the rice flour and white wheat (23%). It was sort of cooked of rice (16%) and weaning food on the marketing(13%), which accepts to good digest. Also it was sort of biscuits (44%) which comparatively high choice snack food.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2003.10a
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• pp.92-92
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• 2003

맥문동 추출액을 제조하여 그 추출액을 밀가루중량의 2∼6% 첨가한 식빵의 제빵특성을 조사하였다. 맥문동 추출액에는 총가용성분은 100m1 당 10.67g이며, 총당은 9.77g, 환원당은 5.l0g, 회분은 0.40g, 사포닌함량은 0.80g이였다. 식빵제조시 반죽의 pH는 대조군은 4.96이었으며 맥문동 추출액을 2, 4, 6% 첨가한 군은 각각 4.91, 4.87, 4.85로 나타났다. 빵의 무게는 대조군, 2%, 4%첨가군은 모두 404.3g 이었으며 6%첨가군은 407.3g이었다. 굽기손실률은 6% 첨가군이 9.50%로 가장 낮았으며 랑의 부피는 대조군이 1793.ml, 2% 첨가군은 1780.0ml, 4%와 6% 첨가군은 1610.0ml 이었다. (중략)

• 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.223.2-224
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• 2003

현미는 단백질, 지방, 식이 섬유 및 비타민 등의 영양성분 함량이 높은 우수한 식품소재이다. 현미의 맛, 식감, 기호성을 증진하기 위해 현미를 tempering, 증숙, 건조, 볶음공정을 거쳐 가공하였고, 이를 빵보다 저장성이 우수하고 미생물적 변패가 적은 쿠키에 이용하여 맛과 영양 및 기능성을 증가하기 위한 쿠키를 제조하였다. 가공한 현미를 분말로 하여 쿠키를 제조해 본 결과 고소한 향과 맛이 떨어지고 조직감 또한 기존의 쿠키와 큰 차이를 나타내지 않아 바삭거리며 부서지는 조직감을 주고 볶은 현미의 독특한 향을 줄 수 있는 통째로의 현미를 이 용하였다. 가공한 현미의 일반 성분을 분석하였고, 밀가루에 0%, 10%, 20%, 30%, 40%, 50% 수준으로 혼합하여 반죽의 기계적 물성을 TA(Texture analyzer)를 이용하여 측정하였고, 이어서 쿠키를 제조하여 각 혼합비에 따른 쿠키의 색은 Hunter 색도계로 측정하였고, 쿠키의 퍼짐성은 Califer 를 이용하여 측정하였고 현미쿠키의 조직감은 TA로 측정하였다. 관능검사를 통해 표면색, 견고성, 부서짐성, 향, 맛, 전체적인 기호도를 조사하였다.

• Resources Recycling
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• v.9 no.2
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• pp.33-39
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• 2000

Low density ceramic supporter was prepared by using fly ash as a starting material for the application to the biological aerated filter system. Wheat powders were used to control the porosity of the supporter and the carbon content of the raw material. Apparent density of 1.6~1.8 g/$\textrm{cm}^3$ was obtained when the fly ash was sintered at $1200^{\circ}C$ in a weak reducing atmosphere. By maintaining the reducing atmosphere and sintering at a high heating rate, the liquid phase was formed from the reduced composition of fly ash. This resulted in the closed pore formation which enabled the low apparent density.

• Bulletin of Food Technology
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• v.9 no.2
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• pp.133-139
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• 1996

최근 6할이상의 주부들이 가공식품 혹은 반가공식품을 이용하고 있으며 그 이유는 이용의 간편성, 조리가 간단하고 합리지향적인 구매행위가 가능한 점으로 꼽을 수 있다. 특히, 일본의 경우 노년인구층의 급증으로 인한 부드러운 식품소재의 이용성이 크게 늘어나고 있는 추세에서, 강하지않고 부드러운 향미 및 질감, 먹기쉬운 간편성등과 영양기능성이 강조된 제품개발이 활발히 이루어지고 있다. 따라서, 가공식품을 개발하려는 목적위에 소비자의 연령층에 대응하고, 보다 고도의 기능특성(영양성, 안전성, 경제성등)을 결합시킨 개념들이 도입되고 있다. 단백질은 가공식품의 물성을 결정하는 성분으로써 우유, 계란, 대두 및 밀가루단백질들을 이용하여 물성개량을 위한 잠정적 식품첨가물로 이용가치가 높다. 주로 구상단백질로 구성이 되어 있는 우유의 유청단백질을 특수한 처리에 의해 가용성 선상응집체(Soluble linear aggregate)로 가공한 유청단백질(Process whey protein)은 원래의 미변성 유청단백질에 비해 증강된 기능특성(표 1)을 지니고 있다. 지난 10년간 유청의 유용성에 대한 인식이 증가된 것은 물론 막기술이나, 이온 교환기술을 이용한 유청가공기술이 점진적으로 발달해왔다. 유청의 원재료는 물론이고 가공적성을 이해함으로써, 산 안전성, 겔화, 막형성, 기포형성, 유화액형성 등의 수많은 식품학적 기능특성들이 제고될 수 있다. 따라서, 식품에 응용될 수 있는 이들 기능특성들을 다듬어, 유청단백질을 특별한 목적용 제품으로 개발할 수 있도록 넓은 범위의 정보를 제공하는 것이 중요하다. 이에 유청단백질의 제조 및 가공을 제고하고, 식품에 광범위하게 응용할 수 있는 유청단백질의 다양한 식품학적 기능특성을 논의하고자 한다.

• Proceedings of the Korea Water Resources Association Conference
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• 2012.05a
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• pp.708-708
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• 2012

국내에는 농업용수 공급을 목적으로 축조된 저수지가 2008년 통계연보기준에 따르면 17,649개소가 있으며, 이 중 3,326개소는 한국농어촌공사에서 관리하고, 나머지 14,323개소는 지자체에서 관리하고 있는 것으로 파악되고 있다. 유효저수량으로 보면 공사관리가 24억4천7백만$m^3$, 지자체관리가 3억2천3백만$m^3$으로 각각 88.3%와 11.7%를 관리하고 있는 셈이다. 경상북도와 같은 산이 많은 지방은 지자체관리가 전체 대비 34.5%인 4,943개소이지만 유효저수량으로 보면 전체 27억7천만$m^3$ 중 8천4백만$m^3$ 3%수준, 지자체관리 대비 26.1%수준의 저수지가 있는 셈이다. 저수지의 축조년도를 지자체관리 저수지의 58%인 8,352개소의 저수지가 1948년 이전에 축조된 일명 '밀가루 댐'으로 불리는 저수지가 대부분이다. 축조된 지 60년 이상 된 시설물은 공용내구연한이 경과한 시설로서 노후손상부위를 복구해야 함은 물론 이상기후에 따른 강우사상의 변화로 설계빈도를 달리하여 재해대비 보강이 필요한 시설이다. 2002년 8월 제15호 태풍 루사나 2003년 9월 제14호 태풍 매미 등에 의해 저수지의 피해가 발생하는 빈도가 점차 늘어가고 있다. 따라서 지자체관리 저수지의 안전관리방안의 마련을 통한 재해대비보강 및 기능강화가 시급한 실정이다. 따라서 본 연구에서는 시 군 관리 농업용 저수지에 대하여 저수지 준공년도별 설계빈도에 대한 등급 구분 및 홍수배제 능력 등 수리 수문학적 안정성 기준을 설정하여 검토한 결과 1960년대 이전에 축조된 저수지의 경우 50%이상의 저수지에서 안정성에 문제가 생긴 것으로 파악되며, 1970년대에는 38%, 1980년대에는 34%, 1990년대에는 24%로 검토되었다. 이와 같이 안정성에 문제가 있는 저수지는 주기적인 모니터링과 보강이 필요하다고 사료된다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.3
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• pp.430-435
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• 2012

This study was carried out to investigate the rheological effects of black garlic extracts on the bread dough. 0, 5, 10 and 15% of black garlic extracts were added in the bread flour. Falling number, RVA (Rapid visco analyser), farinograph and alveograph were analyzed. Falling number was lowered by increasing the amount of the extract added in the wheat flour. The pasting characteristics of the dough by RVA, value of pasting temperature, peak viscosity, holding strength, final viscosity, break down and set back were increased compared to the control. In the Farinograph analysis, the consistency and the water absorption ratio were elevated with the increase of the extract added. However, the rapid decrease of stability and the time to breakdown values were observed by increasing the extract addition amount compared to the control. However the mixing tolerance index (MTI) was rapidly increased as the amount of the extract addition was increased, and the highest farinogram quality number was observed in the control. Through the alveograph analysis, $P_{max}$ value was found to show the highest value in the control, while the L and G values were higher but W values was lowered in the dough with added 15% black garlic extract. As a result of the analysis, there was no significant bad effect until 5% of black garlic extracts was added to the bread dough.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.3
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• pp.353-360
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• 2008

This study evaluated the quality characteristics of dried noodles made of wheat flour supplemented with different concentrations of skate powder. Cooking quality, mechanical texture properties, gelatinization temperature and viscosity were measured, after which sensory evaluation was performed with prepared noodles. Water binding capacity, solubility and swelling power of the composite skate powder and wheat flours were higher than those of pure wheat flour. Gelatinization temperature of the composite skate powder and wheat flours increased, while initial, interim, and maximum-viscosity at $95^{\circ}C$, decreased, with increasing skate powder content. In relation to color values, increasing skate flour content led to decrease in L and b values and increase in a value. For the textural characteristics, the addition of skate powder increased hardness, springiness, chewiness and adhesiveness. Overall, noodles made with 3% skate powder were preferred compared to other samples.

• Journal of the Korean Society of Food Culture
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• v.3 no.4
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• pp.397-406
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• 1988

The changes in the dietary pattern of Koreans during the last one century and its consequences are summarized as follows; 1. Until the beginning of 20th century, Koreans used variety of cereals, vegetables and fruits for their staple food, but the variety has been largely reduced by the agricultural development and urbanized life style. 2. The well balanced traditional dietary pattern of Korean had been deeply deteriorated by the food shortage during the Japanese occupation and Korean war. 3. The deteriorated nutritional condition of Korean was not remedied by the restoration of traditional dietary pattern, but attempted to overcome it by the adoption of Western food habit. 4. The people were trained to eat milk and flour-meals during the starvation of Korean war, and it was continued after Korean war through the animal husbandry promotion policy. 5. The importation of food and feed cereals has been increased rapidly during the economic growth in 1970's and the food self-sufficiency droped below 50%. 6. In 1970's, the food supply pattern of Korean was restored to the level of early 1900, but the consumption of lipid increased extraordinarily. 7. The overconsumption of animal food and lipid continues in 1980's, and it coincides with the rapid increase in the occurence of food related degenerative deseases. 8. The establishment of Korean dietary goal which is based on the traditional dietary pattern is needed.

• Journal of the Korean Applied Science and Technology
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• v.34 no.4
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• pp.727-736
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• 2017

In this study, the method of evaluation of moisturizing ability of cosmetics using specimens was studied as an alternative method of clinical tests. Cosmetic spreadability, surface drying, and moisture loss rate of four specimens (Japanese cake (Maru mochi), Garaetteok, wheat flour, and agar) were evaluated. Also, the water loss rate of the specimens and the transepidermal waterloss were analyzed for 10 kinds of lip make-up products (5 kinds of lipstick, 3 kinds of lip balm, 2 kinds of lip gloss). The moisture loss rate (moisture evaporation sensitivity) of the agar specimen was highest in the order of agar> Garaetteok> Japanese cake> wheat flour. Agar specimens are the most suitable in terms of spreadability, surface crack, and raw material supply. Containers for the preparation of agar specimens are suitable for plastic materials with low heat transfer, which can produce convex, smooth surface specimens. In the evaluation of moisturizing ability of lip makeup products, there was a strong correlation between the water loss rate and the transepidermal waterloss rate measured with agar specimens. These results show that the proposed method can be used as one of the useful alternative test methods.