• Journal of the Korean Society of Food Culture
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• v.20 no.6
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• pp.738-743
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• 2005

This study was performed to investigate the quality characteristics of pine mushroom yanggaeng prepared with different additions and different preparations of pine mushroom. Yanggaeng was prepared with three concentration of pine mushroom after different preparations of pine mushroom, A hot wind drying 0.1%, 0.3%, 0.5%, Frozen pine mushroom grinding 0.1%, 0.3%, 0.5%, Freezed drying 0.1%, 0.3%, 0.5%, to which was added cooked red bean, agar, oligosaccharide, salt and water. Proximate composition, hunter's color, texture profile analysis and sensory evaluation of yanggaeng were examined. Lightness of pine mushroom yangaeng increased with increasing pine mushroom content and frozen pine mushroom grinding products were higher than those of the preparation products. In the texture profile analysis, hardness of pine mushroom yangaeng increased with increasing pine mushroom content and cohesiveness, springiness of Frozen pine mushroom grinding 0.1% were the highest. In sensory evaluation, the taste and viscosity scores of Freezed drying 0.1% higher than those of the other products. Also the overall acceptability of freezed drying 0.1% pine mushroom yanggaeng was the highest of the all products.

• Journal of Korean Home Economics Education Association
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• v.15 no.2
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• pp.67-78
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• 2003

To investigate the consumer awareness and clothing purchase behavior of adolescents, questionnaire was administered to 639 middle and high school students in Daegu. The results were as follows. 1. The consumer awareness of adolescents was analyzed to 4 factors. consciousness of right. consumer information, brand-orientedness and responsibility. Respondents were clustered into three groups : utility-oriented group, brand-oriented group, and consumerism-oriented group. 2. Respondents bought their clothes at specialty stores primarily. They used ´products´, ´family's or friends advices´, and ´purchase experiences´ as information sources. The important criteria for selecting clothes were ´design´, ´price´, and ´suitability´ for oneself. Dissatisfactions after purchasing clothes were with ´price´, ´service´, ´sewing´, and ´size´. The complaining behaviors which respondents did mainly were ´telling friends about dissatisfaction with their purchased clothes´, ´asking for change dissatisfying products or asking for refund´ and ´asking for mending´. 3. Information sources were categorized into 3 factors: ´neutral information source´, ´personal information source´ and ´commercial information source´. Criteria for selecting clothes were factor-analyzed into ´harmony´, ´fashion´ and ´management of clothes´. ´The factors of dissatisfactions with purchased clothes were ´appearance´, ´quality´ and ´service´. 4. The differences by the consumer awareness in clothing purchase behaviors among consumer groups : In information sources. criteria for selecting clothes, complaining behaviors. purchasing places. three consumer groups were different significantly.

• The Korean Journal of Food And Nutrition
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• v.29 no.3
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• pp.438-447
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• 2016

This study was conducted in order to investigate the physiochemical properties and antioxidative activity of red ginseng manufactured using the high temperature high pressure (HTHP) process, which is faster and simpler than the conventional process. According to increasing the steaming temperature, pressure and time, the content of minor non-polar ginsenosides, such as Rg3, Rk3, Rh4, Rk1 and Rg5 gradually increased. Also, the contents of acidic polysaccharide, total phenolic compounds and maltol gradually increased. Based on the results of the physiochemical properties and appearance quality, the optimum conditions of HTHP process were estimated as $140^{\circ}C$, $3kg/cm^2$ in 20 min. The total phenolic compounds and maltol contents of the HTHP process red ginseng (1.0% and 2.49 mg%, respectively) were higher than those of conventional red ginseng (0.23% and 0.60 mg%, respectively). In addition, the antioxidative activity was investigated using DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2'-aziono-bis(3-ethylbenzthiazoline-6-sulfonic acid)) radical scavenging activity. DPPH and ABTS radical scavenging activities of HTHP process red ginseng increased by 3.4 and 3.6 folds, respectively, compared with conventional red ginseng. In addition, total phenolic compounds and maltol contents, as well as the antioxidant activity of the HTHP process red ginseng were similar to black ginseng. The present results suggest that the HTHP process is available for the development of value-added red ginseng products.

• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.502-508
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• 1997

Rice bran dietary fiber extract, which was obtained after termamyl treatment of defatted rice bran contained $27.3{\sim}30.5%$ protein, $49.7{\sim}54.1%$ insoluble dietary fiber, and $1.9{\sim}2.7%$ soluble dietary fiber. Extrusion decreased the insoluble dietary fiber content but increased the soluble dietary fiber content, while roasting did not. Influence those content. Each mineral element content was depended upon heat processing method. Extrusion increased the water binding capacity and L value, while roasting reduced the water binding capacity and L value. Scanning electron microscopy showed damaged cell walls for extruded sample compared to roasted one which had fully collapsed cell walls. The increase of water absorption, developing time, and stability and the of MTI of wheat flour-dietary fiber extract composites with addition of dietary fiber extract were observed by Farinograph. Rice bran dietary fiber extract had an effect on the bread making resulting in increase of bread weight and color of crumb and crust, and decrease of bread volume and texture. As a result of sensory evaluation, appearance, texture, overall acceptability were significantly different from control but flavor and taste were not different significantly up to 6% level. Heat treated samples had differences in mean values, but not significant differences statistically.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.3
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• pp.435-443
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• 2011

In this study, we evaluated the effects of harvey powder on the fernentation of Yulmoo Kimchi, by measuring sensory, physicochemical, and microbiological properties during fermentation up to 31 days. The Yulmoo Kimchi, with various levels [0, 0.1, 0.2, 0.3, 0.4% (w/w)] of harvey powder, was fermented at $10^{\circ}C$. The product containing the control evidenced the highest scores for appearance and smell. Taste, carbonated taste, texture and overall acceptability were highest in the 0.1% harvey powder and control. During fermentation, titratable acidity increased while pH gradually decreased. Reducing sugar showed no difference at initial fermentation and then steadily decreased. Total vitamin C was gradually decreased during fermentation and reduced sharply after 10 days, and then almost maintained. Total polyphenol content was the highest in the 0.3% harvey powder on day 0 and maintained in all samples thereafter. Antioxidant effect of the Yulmoo Kimchi with 0.1% harvey powder was shown to be the highest. Also, the time required to achieve maximum levels of lactic acid bacteria, as determined by log numbers of cells and total viable cells, were more delayed in the experimental groups with added harvey powder than in the controls. Our results indicated that the Yulmoo Kimchii with below 0.1% added harvey powder was acceptable.

• Korean journal of food and cookery science
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• v.27 no.5
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• pp.557-565
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• 2011

The objectives of this study were to investigate the physicochemical characteristics of soybean leaves in different cultivars and to develop a soybean curd prepared with soybean leave powder as a functional food. Four cultivars (Daewonkong leaf, Daepungkong leaf, Hwangguemkong leaf, and Seoritae leaf) were selected for this experiment. A significant difference was observed in the proximate composition of soybeans leaves (p<0.05). Soybean leaves had the highest content of carbohydrates. The mineral composition and isoflavone content in soybean leaves were significantly different among the cultivars (p<0.05). In particular, Daepongkong leaf had the highest content of genistein, daidzein, and total isoflavones. This study was also conducted to determine the quality characteristics of a soybean curd developed from daepongkong leaf with various concentrations (0, 0.1, 0.2, and 0.3%) of soybean leaf powder (SLP). The soybean curd yield rate increased according to the level of SLP added, whereas the L and a color values decreased. In the sensory evaluation, intensity scores for color, after taste, leafy taste, and chewiness were highest for the 0.3% soybean curd. The soybean curd with 0.2% SLP soybean milk attained the highest overall acceptability score. These results showed that soybean leaf was preferred over soybean curd containing 0.2% soybean leaf powder.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1523-1528
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• 1999

The consumer's demands for minimally processed fruits and vegetables have been increased rapidly because of its convenient handling, fresh-like quality as well as producing less wastes from the environmental point of view. Asian pears which are one of the main fruits widely produced and consumed in Korea easily lost their characteristics due to browning and softening after cutting. The objective of this study is to investigate the effects of various treatments on delaying deterioration of sliced Asian pears. 'Shingo' pear slices were treated with various solutions $(1%\;NaCl,\;0.2%\;L-cysteine,\;1%\;CaCl_2\;or\;1%\;calcium\;lactate)$ and were packaged with low density polyethylene $(LDPE,\;60\;{\mu}m)$, ceramic $(CE,\;60\;{\mu}m)$ or vacuum $(Ny/PE,\;80\;{\mu}m)$ film at $20^{\circ}C\;and\;0^{\circ}C$. In order to evaluate the quality of packaged sliced pears, quality index was determined in terms of color, firmness, soluble solids, titratable acidity. ascorbic acid, changes of gas composition, microbial test, and sensory quality. The results showed that sliced 'Shingo' pears packaged with CE and vacuum film maintained better quality than with LDPE at $0^{\circ}C\;and\;20^{\circ}C$. To retard browning and softening. 0.2% L-cysteine and 1% NaCl solutions applied for 1 minute were effective to reduce surface browning of sliced pears, and 1% $CaCl_2$ was the most effective to prevent softening.

• Korean Journal of Soil Science and Fertilizer
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• v.41 no.2
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• pp.103-111
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• 2008

This study was carried out to investigate the optimal application rate and time of mixed expeller cake (MEC) for the replacement of chemical fertilizer. Dongjin-1, as cultivated rice was used at Fluvio-marine deposit in Honam plain paddy field. Soil chemical properties were improved by the application of MEC. Contents of total nitrogen and organic matter were higher in 70%, 100% plots of basal dressing than standard fertilizer application (SFA) plot. Cation exchangeable capacity was highly increased in 70% plot of basal dressing. Also, the content of organic matter in soil was increased with MEC application. Cation exchangeable capacity, total nitrogen and available phosphate were decreased according to late application time. The content of inorganic nitrogen in soil showed high tendency at more application rate of MEC, and nitrogen mineralization at harvest season have finished in 50%, 70% plots of basal dressing. The content of inorganic nitrogen in soil was increased according to late application time, however it was decreased in the late period of growth. Leaf color value became darker with increased application rate of MEC. Leaf color was dark green in MEC application plots at panicle formation stage, on the other hand, it was light green in 50%, 70% plots of basal dressing at heading stage. SPAD reading value of leaf-color was high during the whole growth stage in MEC application plots. More application rate of MEC showed higher tendency of fertilizer nitrogen absorption. Nitrogen use efficiency was the highest in 70% plot of basal dressing. Absorbed amount of fertilized nitrogen was increased in 10~15days before transplanting and nitrogen use efficiency was high according to the late application time. The ratio of perfect kernel and the content of protein on hulled rice showed high tendency at the less application rate of MEC. The ratio of head rice on milled rice showed high tendency at the less application rate of MEC. Rice yield increased 4% in 100% and 70% plots of basal dressing compare with SFA ($5.18Mg\;ha^{-1}$) plot respectively. Ear and culm length of rice were long according to the late application time, while the numbers of spikelet and ear were increased and the percentage of ripened grain was decreased. Rice yield was increased 2~5% in all MEC application plots compared to SFA plot and especially, increased 10~15days before transplanting in application plots. The optimal application rate and time of MEC on normal paddy field in plain were concluded that 70% basal dressing and 10~15days before transplanting

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2000.04a
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• pp.148-149
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• 2000

황금배는 1967년에 신고에 이십세기를 교배하여 1977년 1차선발과 1982년 2차선발을 거 쳐 1984년 최종선발, 명명한 품종으로, 당도가 높고 육질이 부드러워서 최근 몇년 사이에 캐 나다, 미국, 호주, 그리고 유럽 지역에서의 수요가 급증하고 있는 수출전망이 매우 밝은 품 종 중의 하나이다(92년 재배면적 lOha 수출량 5. 8M/T, 95년 재배면적 150ha 수출량 2 200.6M/T), 황금배는 비교적 대과이고 과형은 원형에 가까운 편원형으로서 사과 골든처럼 과피가 황금색이고 과육은 연황백색으로 투명하며 보기에 극히 미려한 특징이 있다. 아울러 육질이 유연치밀하고 과즙이 극히 많으며 당도가 높아 13$^{\circ}$ Bx이상, 15도 Bx까지 측정되는 둥 감산이 적화되어 맛이 극히 우수하다. 그러나 이러한 황금배는 동녹, 흑반병 등 병충해로 인한 상품가치의 하락으로 현재 수요를 충족시키지 못하고 있는 실정이다. 1 16세기부터 씌워진 과실봉지는 초기 병해충을 방지할 목적만으로 사용되어 왔지만, 현 재는 방균과 방충의 효과와 함께 자연현상의 최적화를 위한 차광성, 발수성, 투기성을 조절 하며 과실의 외관까지 영향을 미치는 바, 과실봉지의 기능성 부여를 위해서는 고도의 기술 력이 요구되고 있다 하겠다. 상기한 배에 방균방충처리된 과설봉지를 씌워서 재배하면 농 약 살포횟수를 줄이고 배에 농약이 직접 묻지 않아 배의 농약오염을 예방할 수 있으며, 봉 지 안으로의 해충이나 균의 침투를 원천적으로 봉쇄할 수 있다. 그러나 기존의 황금배용 봉 지는 비록 기타 병충해 피해를 방지하는 효과는 있었으나, 동녹을 억제하는 효력이 다소 미 흡하였다. 과피의 비정상적인 코르크화로 인해 발생하는 동녹은 과피의 물리적 할렬과 생리적 장 해에 의해 발생하는 것으로 알려져 있다(永澤 1940). 과실이 비대해짐에 따라 과피의 기공 (과점)이 할렬하면서 코르크화가 진행되는데 그 발생정도나 시기는 배의 품종에 따라 다르 나 일반적으로 코르크화는 기상조건, 특히 습도와 밀접한 관련이 있다고 알려져 있다 황금 배의 재배에 봉지를 적용하면 일반적으로 과피의 코르크화가 억제되는데 그러한 이유는 다 음과 같이 설명할 수 있다. 과실은 하루를 주기로 하여 수축과 팽창을 반복하면서 비대화하 는데 이러한 현상은 과실 내의 수분 조건에 따르는 것으로, 봉지재배의 경우 무대재배보다 단기간에 변화되는 습도의 범위가 좁아 급변을 방지하기에 과점의 할렬이 완화될 수 있다. 즉, 봉지를 씌웅으로서 봉지 내의 대기 환경이 외기보다 안정적으로 유지되고 직사광선이나 농약 및 마찰로부터 과실을 보호해 주기에 동녹이 어느 정도 방지될 수 있는 것이다. 그러나 기존의 황금배봉지는 동녹의 정도를 완화시킬 뿐 완전히 방지할 수 없었으며, 봉지를 적 용한 재배조건에서의 동녹발생 기구를 정확히 이해하지 못했었기에 효과적으로 봉지의 기능 을 개선하는 것이 불가능하였다. 과설의 미려도는 과실의 맛과 함께 그 가치를 결정짓는 중요한 물성으로서 우리나라 황 금배 재배환경과 특성에 알맞은 배봉지의 제작이 선결될 때, 배 품질의 향상, 안정된 공급이 가능하게 될 것이며 아울러 농가의 수업증대와 수출 경쟁력 강화가 이루어질 수 있을 것으로 판단된다. 이러한 측면에서 황금배 재배농가가 당면한 동녹발생의 문제점을 신속한 해결 을 위한 새로운 기능성 국산 황금배 봉지의 개발이 절실히 요구되고 있다. 위와 같은 문제를 해결하기 위하여 본 연구에서는 과실봉지의 종류간에 동녹발생 정도 가 상이한 점에 예의 주시하여 다양한 봉지의 적용실험을 통해 다음과 같은 결과를 얻었다. 황금배의 동녹 발생 정도는 배봉지의 발수성과 투기 및 투습도에 의해 크게 영향받는다. 상기한 바와 같이 과점의 코르크화로 인해 동녹이 발생된다고 할 때, 봉지 내의 습기 및 웅결수의 양은 황금배의 동녹에 중대한 영향을 미친다. 태양광이 내려찍는 낮 시간동안 황 금배는 증산작용을 하며 습기를 배출하는데 봉지 내의 온도가 높은 낮 시간 동안 수분이 습기로 존재하지만 기온이 급격히 떨어지는 일몰 이후에는 상대습도가 높아짐에 따라 결로 현상으로 인해 응결수가 된다. 이때 응결수와 접촉한 과피는 건조한 상태보다 세균의 침입 이 용이할 뿐만 아니라 기공(과점)의 호홉에 지장이 초래됨에 따라 과점의 할렬이 더욱 조 장되어 코르크화를 유발하고 결과적으로 동녹이 발생한다고 판단된다. 따라서 만일에 봉지 의 투기, 투습도가 양호하여 봉지 내의 과다한 수분이 충분히 배출될 수 있었다면, 수분의 응결을 피하고 동녹을 완화시킬 수 있을 것이라 판단되었다.

• Korean Journal of Breeding Science
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• v.41 no.3
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• pp.292-298
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• 2009

A new rice cultivar "Keumo 3" was developed for adopting under double cropping system with after or before cash crop cultivation. It was selected from the cross-combination between YR17202 $F_2$/Shinkeumobyeo//YR15727-B-B-B-102. The parent, YR17202 $F_2$ individual plant, was used for tolerance to lodging, it derived from a cross between Nonganbyeo/Shinkeumobyeo. Nonganbyeo is well known to lodging tolerance cultivar, as well as biotic stress, because it was developed by crossing with Tongil type. And the YR15727-B-B-B-102 line used as another parent with short growth duration, likewise highly resistance to rice blast disease. The pedigree derived from the cross-combination YR17202 $F_2$/Shinkeumobyeo//YR15727-B-B-B-102 were generated to $F_7$, and a best line among them named as Milyang 201. After a series of yield trials, including local adaptability test conducted throughout the peninsular of Korea, Milyang 201 was registered with the name of "Keumo 3" in 2005. The cultivar belongs to a early maturing group and heads 4 days earlier than Keumobyeo, a standard cultivar. It has short culm, and less spikelet number per panicle than Keumobyeo. However, its milled rice yield grown under extremely late transplanting time, 10. July, over the 3 local sites for 2003-2005 years, averaged 4,48 MT/ha, which is 6% higher than the standard, Keumobyeo. "Keumo 3" has showed a durable resistance to leaf blast disease during fourteen blast nurseries screening covered from south to north in Korea for 2003-2007 years. And it was confirmed harbours pi-zt, a durable blast resistance gene. Moreover it was incompatible with 19 blast isolates under artificial inoculation, except one isolate, K1101. Additionally, "Keumo 3" exhibits resistance to $K_1$, $K_2$ and $K_3$ of bacterial blight pathogen, as well as strip virus disease resistance, and moderate resistance to dwarf virus disease. Consequently, the new rice cultivar "Keumo 3" would be well adopted where a bio stress makes a big problem annually.