• Proceedings of the Plant Resources Society of Korea Conference
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• 2020.08a
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• pp.4-4
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• 2020

본 연구는 경북 제1의 마늘 산지인 영천지역의 마늘과 홍마늘의 특성과 생리활성을 평가하고, 이를 통해 액상스틱 가공제품을 개발하는 것이 그 주요한 목표이다. 영천지역 마늘은 난지형 마늘로 20일, 40일 숙성시킨 홍마늘의 경우 숙성이 진행됨에 따라 당/산 비율이 마늘보다 높아 관능적으로 우수하였다. 뿐만아니라 40일 숙성 홍마늘에서 가장 높은 총 폴리페놀 및 총 플라보노이드 함량을 나타내었으며, 항산화능 역시 가장 우수하였다. 마늘보다 홍마늘의 기능성이 우수하지만 지역 마늘 소비 촉진을 위해 우선적으로 일반마늘을 이용한 가공제품 개발 여구를 진행하였고 부원료로는 지역 생산량이 많은 사과, 포도를 활용하였다. 사과 농축액 첨가 제품과 포도 농축액 첨가 제품에서의 일반 성분분석 결과 2종 모두 우수한 관능성을 나타내어 제품화에 적합하였다. 항세균 및 항진균 활성이 나타나지 않았지만, 항당뇨 활성은 기대하기 어려웠다. 하지만 급성 독성을 나타내지 않은 본 제품은 항산화능에서 모두 우수한 결과를 보여 노화억제, 면역력 증강의 효과가 기대되므로 가공제품으로서의 이용성이 높다고 판단된다.

• Microbiology and Biotechnology Letters
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• v.8 no.3
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• pp.155-166
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• 1980

Studies have teen undertaken to investigate the degree of microbial contamination in the subsidiary materials which have been known as an important source of microorganisms associated with spoilage of fish sausage and fish paste products. Twenty hinds of food ingredients including starch, spices and condiments, 59 samples in total collected from commercial fish sausage processing plants and supermarket in the period of July to October 1979, were examined for standard plate count, coliform and fecal coliform, mold and yeast, thermoduric microorganisms, aerobic sporeformers (mesophilic and thermophilic), anaerobic sporeformers (mesophilic and thermophilic) and sulfide spoilage anaerobes. The results obtained are summarized as follows. 1. Among the food ingredients examined, corn starch, black pepper, hot pepper, onion, garlic, ginger, beef extract and frank marked high bacterial contamination with general and sporeforming microorganisms. And bacterial content of marked samples were generally higher than that of the samples from plants. 2. The high standard plate count caused by high content of these bacteria like thermoduric, mesophilic or thermophilic sporeforming aerobes. 3. Bacterial content of food ingredients such as black pepper and beef extract being used in plants, and black pepper, hot pepper, onion and garlic from the market were exceeded the bacterial standards being enforced in Japan and U. S. A. 4. Average standard plate count was in the range of 10$^4$to 10$^{5}$ /g for black pepper, wheat flour, onion and garlic collected from plants, and 10$^{5}$ to 10$^{7}$ /g for black pepper, hot pepper, onion and garlic from market. No plate count was observed in pepper essence and coloring material. 5. Coliform organism was detected in starch, black pepper, hot pepper, onion, garlic, ginger and gluten that showed high standard plate but no fecal coliform in the samples except black pepper and hot pepper. 6. Average mold and yeast count was 140 to 460/g for corn starch, wheat flour and black pepper from plants, and 10$^3$/g for black pepper and hot pepper from market. No count was observed in the other ingredients. 7. Sulfide spoilage sporeforming anaerobes boiled for 5 min. at 10$0^{\circ}C$ and incubated at 55$^{\circ}C$ was not detected in all the samples examined.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.1 no.2
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• pp.87-96
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• 1968

As the raw material of fish paste, the experiment on shark meats was conducted from July to December 1967 at the Fisheries Research and Development Agency, Pusan, Korea. The result and the conclusion obtained by the experiment are as follows. 1. Much salt-soluble protein was found in the shark meat comparing with to the other fish. 2. Deodorization of shark meat, using less than $0.05\%$ of acetic acid was most preferable for the elasticity and flexibility of its product. 3. Keeping raw material at low temperature was necessary in maintaining its elasticity. 4. In setting shark fish paste, keeping the raw material at $35-40^{\circ}C$ for 40-70 minutes was the most desirable condition. 5. The best temperature and the duration of heating were 40-60 minutes at $89-90^{\circ}C$, Meanwhile, heating at high temperature was preferable for the storage for a long period, but the elasticity and quality has decreased a little accordingly. 6. For the increase of its palatability, adding $30\%$ of yellow corvenia meat or $20\%$ sea eel meat were more preferable. 7. Pre ervation of the product for 20 days at $20^{\circ}C$ or 50 days at $5^{\circ}C$ was possible by adding $0.2\%$ potassium sorbinate to the product as antiseptic.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.5
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• pp.424-432
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• 1985

The effect of additional amounts of subsidiary materials on texture of fish meat paste were examined using Instron Universal Testing Machine to obtain fundamental data for steamed Alaska pollack meat paste showing good qualify. The hardness revealed the good correlation with jelly strength among the six kinds of parameters of Instron texturometer. Products with higher hardness showed a better quality, but those with hardness higher than 16 kg showed decreasing quality with increasing hardness. Predicting the quality of steamed Alaska pollack meat paste with various additional amounts of subsidiary materials as a function of hardness, H, the equation could be deduced as follows: H=11.56+0.54 Xcs, H=12.22-0.23 Xsp and H=11.65-7.13 Xpp. The reasonable equations for predicting the duality of steamed Alaska pollack meat paste with various additional amounts of mixed subsidiary materials could be summarized as follows : H=11.57+0.53Xcs+0.44Xsp, H=11.97-1.83Xpp-0.17Xcs, and H=11.58十0.08Xpp-0.23 Xsp. (Xcs; added amount of corn starch, Xsp: added amount of soy protein isolate, Xpp; added amount of polyphosphate)

• Applied Biological Chemistry
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• v.24 no.1
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• pp.7-14
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• 1981

Among the Basidiomycetes, Pleurotus ostreatus 301 and Lentinus edodes 3-1 were chosen because of their good enzyme productivity and rapid mycelial growth in rice straw medium. Their cultural conditions adequate for the enzymes production and effects of various materials and inorganic salts added to thd rice straw media were investigated. L. edodes 3-1 was excellent in productivity of cellulase and xylanase, and P. ostreatus 301 in protease. The optimum conditions for enzyme production were at $30^{\circ}C$ in cellulase production and at $25^{\circ}C$ in xylanase and protease production, with 75% moisture content and 5.0-6.0 initial pH. The appropriate cultural periods, for enzyme production were 30 days and 35 days for P. ostreatus 301 and L. edodes 3-1, respectively. Among the various materials added, defatted soybean, defatted rape seed, or defatted sesame were all effective to enzyme production but reduced mycelial growth. Rice bran was also effective, particularly at 30% concentration. The addition of inorganic salts showed effective to enzyme production. Among inorganic salts, optimum concentration of $CaCO_3$ was 5%, and that of $CaSO_4$ was 2%.

• Journal of agricultural medicine and community health
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• v.40 no.2
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• pp.53-61
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• 2015

Objectives: An outbreak of food poisoning occurred among the baseball club students at a high school in Ulsan city in 2014. An epidemiological investigation was carried out to examine the infection source and the transmission route of pathogen, and to prevent a recurrence. Methods: A questionnaire survey was conducted for 26 male students and 2 food handlers. Rectal swabs were examined in 7 students and the 2 food handlers, and an environmental investigation was performed. A retrospective cohort study was used to evaluate the association between risk factors and disease. Results: The attack rate was 35.7% (10 persons/28 persons) from June 9 to 14, and Enterotoxigenic E. coli ST/LT was isolated from 7 among 28 persons. The study revealed that no food was a significant risk factor for the outbreak. There were no connection between environmental factors and the outbreak. Conclusions: The major risk factors for this outbreak were presumed to be the contaminated ice cube and ice making machines and eating ice cube from the machines. More strict personal and environmental hygiene need to be enforced to prevent such outbreaks.

• Proceedings of the Korean Institute of Navigation and Port Research Conference
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• 2006.06b
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• pp.5-11
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• 2006

Urinalyses have been conducted for 28 seamen in K University's training ship and Creatine and Uric acid turned out to be higher in all ages, which can be inferred that on-deck environment has caused negative impact on kidney and/or malfunction. In addition, TC arid HDL-C, LDL-C has decreased, however, TG has increased after the navigation. All different positions including oater, crew, decker, engineer and radio part showed the similar pattern. TC and HDL-C has decreased in 30s, 40s and TG has increased in 30s. A few of the 30's show extremely high TG rates so Hyperlipidemia is suspected. 7 members fumed out positive for UBG test and 5 positive for PRO test. Especially there was only one UBG positive before the navigation but, 7 members has become positive, which means the one-month ocean navigation has definite impact on the liver cell function.

• The Journal of Korean Philosophical History
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• no.28
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• pp.417-445
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• 2010

There are a few changes about Wangshouren's main tenet during the process of giving lectures. because of the reason that Wangshouren give lectures changed to different disciples, so every student had his different opinion and comprehension do Wangshouren's learning, which is the main reason that Wangshouren's disciples had occurred a difference. In the thinking field of later-Ming, there had occurred a furious argument surrounding the problem of "the Heart is no Goodness and Badness or not", and how to cure the harm of the Xinxue also had become a key issue to the two sides of argument. The donglin school that Guxiancheng was its delegates made a contest with the Xinxue's scholars that Zhourudeng and Guanzhidao were that delegates, which evolved surrounding that issue that "the nature is Good" and "the Heart no Goodness and Badness". In these arguments, the two sides often persist on their own opinions, but hadn't a right understanding for Wangshouren's original meaning. Liujishan and Huanglizhou thought that the meaning of the words "the Heart no Goodness and Badness" was that the Heart have no the intention of Goodness and Badness, not that the Nature was no Goodness and no Badness. So that the opinion of "the Heart no Goodness and Badness" was not the main idea of Wangshouren. Wangji hadn't got the whole meaning of the Four Sentences. Liujishan and Huanglizhou wanted to make a new explaination to Wangshouren's ideas according to literatures and theory.

• Journal of Korean Society of Transportation
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• v.14 no.1
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• pp.29-42
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• 1996

Among trip distribution models, The BPR type Gravity Model is the one which is the most widely used. The key issue associated with this model is a functional form of friction factor which should be calibrated in the process, and interpretation for socioeconomic factor known as K-factor(Kij) which is used to adjust the difference between observed zone-to-zone trips and the estimated trips. In this study, the BPR type Gravity Model has been fitted to 1990 O/D data for Seoul. Two type of function form for friction factor has been employed : one is a form of Generalized function and the orther is UTP function. With above two function, the parameters for travel distance(Skin-tree) are prepared. The relationship between socioeconomic factor and trips is identified by calculating and analyzing the characteristics of Kij. Consequently, both of the friction factor functions are statistically signified. However, it show an overestimation tendency when estimated with UTP function. It is found that the Generalized function is suitable for the city of Seoul, and also, in case there are a lot of trips correlatively, the socioeconomic factor is close to 1, on the other hand if it's small, it shows a bias which is dispersed around 1.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.6
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• pp.1068-1074
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• 2000

젊은 세대들이 좋아하는 우수한 품질의 사과고추장을 개발하고자 부원료로서 사과를 사용하여 사과고추장의 배합비에 따른 관능적 특성을 반응표면분석법으로 최적화하고 물리적 특성을 모니터링하였다. 실험조건은 고춧가루는 130~210 g, 메주가루는 50~80 g, 사과퓨레는125~205 g의 범위로 설정되었으며, 실험계획에 따라 제조된 사과고추장은 물리적 및 관능적 특성을 조사하기 위해 사용되었다. 사과 고추장의 색상에 대한 관능평점은 고춧가루 140.61 g, 메줏가루 83.42 g 및 사과퓨레 169.05 g에서 가장 높았으며, 향에 대한 관능평점은 고춧가루 192.32 g, 메줏가루 56.14 g 및 사과퓨레 146.72 g에서 가장 높은 7.95를 나타내었다. 맛에 대한 관능평점은 고춧가루 함량 182 g, 메줏가루 함량 78 g 및 사과과즙 함량 199 g에서 가장 높은 7.46을 나타내었으며, 전반적인 기호도에서는 고춧가루 함량 200 g, 메줏가루 함량 57 g 및 사과과즙 함량 159 g에서 가장 높은 관능평점을 나타내었다. 사과고추장의 물리적 특성으로서 견고성은 고춧가루와 메줏가루의 함량이 높을수록 증가하였다. 고추장의 부착성과 거침성은 고춧가루 함량이 증가하고 사과과즙의 함량이 낮을수록 증가하였다.