• 베이커리
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• no.6 s.395
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• pp.114-115
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• 2001

• 베이커리
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• no.12 s.377
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• pp.106-107
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• 1999

• 베이커리
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• no.4 s.393
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• pp.120-121
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• 2001

• 베이커리
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• no.6 s.407
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• pp.160-161
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• 2002

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.11
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• pp.1785-1790
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• 2014

This study was carried out to compare the physicochemical characteristics and sensory qualities of Sikhye (Korean traditional rice beverage) prepared with foxtail millet, proso millet, and sorghum. The cultivated varieties were Setaria italica Beauv. cv. Samdamae (SDM) and Samdachal (SDC), Panicum miliaceum L. cv. Ibaekchal (IBC), Sorghum bicolor (L.) Moench cv. Nampungchal (NPC), Donganme (DAM), Oryza sativa cv. Ilpum (IP), and Baegokchal (BOC). The brix degrees of SDM, SDC, IBC, NPC, DAM, IP, and BOC Sikhye were 9.53, 8.63, 5.67, 7.57, 6.27, 12.50, and $12.27^{\circ}Bx$, respectively. There were no significant differences in pH (5.99~6.10) among the groups. The highest turbidity was 1.07 in DAM Sikhye. The L-value, a-value, and b-value were 30.85~41.11, -0.34~2.52, and 2.56~5.67, respectively. Total polyphenol contents of SDM, SDC, IBC, NPC, DAM, IP, and BOC Sikhye were 241.52, 213.69, 202.34, 258.25, 193.24, 160.81, and $170.31{\mu}g\;GAE/mL$, respectively. Total flavonoid contents of Sikhye were $19.21{\sim}54.30{\mu}g\;CE/mL$. The highest DPPH and ABTS radical scavenging activities were $16.85{\pm}0.39$ and $64.75{\pm}2.92mg\;TE/100mL$ in DAM Sikhye, respectively. Finally, the sensory evaluation results indicate that there were significant differences in appearance, aroma, and taste between the groups, and SDM Sikhye was similar with IP and BOC.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.8
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• pp.1171-1178
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• 2010

This study was carried out to compare the physicochemical characteristics of vinegars fermented from cereal crops with Incalgyun. The crude protein, mineral and $P_2O_5$ contents of vinegars fermented from cereal crops with Incalgyun were higher than the circulated brown rice vinegar (CBRV). Brix degree, turbidity and pH of vinegar fermented from cereal crops with Incalgyun were higher, and total acidity was lower than the CBRV. The glucose content of the CBRV was 4.89 mg/mL, and vinegars fermented from glutinous foxtail millet without and with Incalgyun were 5.62 and 5.58 mg/mL. The major organic acids were acetic acid and succinic acid. The total organic acid content of the CBRV was 41.92 mg/mL, and vinegars fermented from cereal crops without and with Incalgyun were 12.14~42.31 and 13.07~41.80 mg/mL. Total amino acid content of the CBRV was $63.75\;{\mu}g/mL$, and vinegars fermented from cereal crops without and with Incalgyun were 1,125.24~1,976.37 and $1,045.36{\sim}2,057.34\;{\mu}g/mL$. The total polyphenol content of CBRV was 2.31 mg/100 mL, and vinegars fermented from cereal crops without and with Incalgyun were 28.59~41.26 and 26.57~39.62 mg/100 mL. The ABTS and DPPH radical scavenging activities of the CBRV were 1.45 and 2.85 mg TEAC/100 mL. The highest ABTS and DPPH radical scavenging activities were 37.10 and 20.26 mg TEAC/100 mL at the vinegars fermented from nonglutinous foxtail millet and glutinous foxtail millet with Incalgyun, respectively.

• Korean Journal of Community Nutrition
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• v.19 no.6
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• pp.527-536
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• 2014

Objectives: The aim of this study was to assess how nutrient intakes are related to risk factors for metabolic syndrome according to dietary patterns in the middle-aged adults. Methods: The subjects (n = 187; 47 men, 140 women) consisted of middle-aged adults over 30 years old in Ilsan area. The metabolic syndrome was diagnosed according to the data collected from each subject, including anthropometric measurements and blood analyses. The dietary patterns were derived from the average of two-day dietary intake data. Results: Factor analysis identified three major dietary patterns which were "Meats and alcohol", "Mixed grains, vegetables and fruits", and "Rice, Kimchi and fish & shellfish". The daily intakes of energy, protein, and sodium increased across quartiles of "Meats and alcohol" pattern scores (p < 0.05), whereas the intakes of carbohydrates, potassium, calcium, and fiber increased across quartiles of "Mixed grains, vegetables and fruits" pattern scores (p < 0.001). The "Meats and alcohol" pattern scores were positively correlated with protein and sodium intakes but inversely correlated with carbohydrates, fiber and potassium intakes which were adjusted for age, sex and energy (p < 0.05). The highest quartile pattern score of "Meats and alcohol" pattern had elevated odds ratio of abdominal obesity and metabolic syndrome (p < 0.05). The risk of hypertriglyceridemia decreased in the highest quartile of "Mixed grains, vegetables and fruits" pattern (OR 0.35, 95% CI 0.12-1.00). Conclusions: Our results suggested that reducing the consumption of meat and alcohol along with increasing fruits, vegetables and mixed grains would be helpful for preventing the metabolic syndrome and chronic diseases.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.62 no.4
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• pp.352-360
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• 2017

This study evaluated the quality characteristics, polyphenolic compounds, and radical scavenging activity of cooked-rice added to commercially available mixed grains. L-value of cooked-rice with various mixed grains decreased compared to that of cooked-white rice; however, a- and b-values increased. Hardness and elasticity of cooked-rice added to various mixed grains were significantly lower in the pressure cooker compared to the electric cooker. There was no significant difference in adhesiveness and stickiness between rice from the electric cooker and pressure cooker. Total polyphenol and flavonoid contents of cooked-rice added to various mixed grains were significantly increased. The average total polyphenol content of cooked-rice added to various mixed grains cooked in an electric cooker and pressure cooker were $16.50{\pm}3.86$ and $15.88{\pm}3.52mg$ gallic acid equivalent /100 g, and flavonoid contents were $1.58{\pm}0.00$ and $1.55{\pm}0.02mg$ catechin equivalents/100 g, respectively. The average of 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity was $9.27{\pm}2.62$ and $8.72{\pm}2.41mg$ trolox equivalent (TE)/100 g, and 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity was $22.89{\pm}4.60$ and $23.07{\pm}4.49mg$ TE/100 g for cooked-rice added to various mixed grains cooked in an electric cooker and pressure cooker, respectively. Phenol content and radical scavenging activity of cooked rice was in proportion to the amount of added grains, such as brown rice, colored rice, barley, soybean, and sorghum.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2017.04a
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• pp.78-78
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• 2017

현재 국내에 공급되고 있는 잡곡류 수확기는 보행형 예취기, 탈곡기 위주의 저능률 기계화 수준으로 고능률의 콤바인 수확기 개발이 필요하며, 특히 잡곡류가 소규모 경작지의 영세농가 위주로 재배되어 저가격의 소형 콤바인 수확기 개발이 절실히 요구되고 있다. 따라서 본 연구는 소규모 밭의 두류 및 잡곡 수확작업에 적응성이 뛰어나며, 농기계 임대사업소의 활용도를 높일 수 있고, 여성과 고령자도 쉽게 운전할 수 있어 수확작업의 노동력을 크게 절감할 수 있는 저가격의 25kW급 자주식 소형 콤바인을 개발하고자 시작기를 설계 제작하였다. 시작기의 주요부로 엔진은 25kW/2600rpm 3기통 디젤엔진을 탑재하였으며, 동력전달부는 주변속 3단, 부변속 2단의 선택맞물림 기어식의 변속장치를 이용하였다. 주행부는 궤도형으로 조향클러치와 습식 원판식 제동장치를 채용하였다. 전처리부는 선단거리 1700 mm의 디바이더와 상하좌우 수동 조절되는 회전속도 약 42 rpm의 정오각형 릴로 구성하였으며, 전처리부의 최대 승강높이는 740 mm이었다. 작물이송부는 돌기부착 오거와 체인컨베이어로 구성되어 있으며, 탈곡부는 단동형 축류식의 직경 440 mm, 길이 1180 mm의 급동과 높이 65 mm, 지름 10 mm의 46개 강봉형 급치, 격자형 수망으로 구성하였으며, 회전속도는 약 325 rpm으로 작동하도록 하였다. 선별 정선부는 요동 송풍선별식으로 곡립판, 볏짚체, 곡립체, 송풍팬으로 구성하였고 송풍팬의 회전속도는 약 850 rpm, 요동진동수는 약 5.8 Hz로 작동하도록 하였다. 곡물이송부와 재처리부는 수평이송 외경 103 mm, 수직이송 외경 110 mm의 피치가 모두 82 mm인 스크류컨베이어를 이용하였으며, 곡물탱크는 용량이 250 로 2개의 배출구로 곡물을 포대에 담도록 하였다. 그 외 시작기는 운전조작부, 유압장치부, 전기장치부 등을 갖도록 설계 제작하였다. 전체적인 기체의 크기는 길이${\times}$폭${\times}$높이 $3935{\times}1900{\times}2440mm$이었으며, 기체 중량은 약 1753 kg이었다. 콩 대상 기초 성능시험 결과 시작기의 작업속도는 약 0.5 m/s, 작업능률은 약 11 a/h로 나타났다.

• Sijohaknonchong
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• v.43
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• pp.123-148
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• 2015

Kim Deuk-yeon(金得硏), who lived at the age of Chosun Dynasty, was the person who kept the parents's will of not serving as a government officias even though he had the ability of serving those positions. He made his composition at the Jisujeong(止水亭), a kind of pavilion which he had built, and the Sijo(時調) Sanjungjapgok(山中雜曲) is one of those compositions. This sugggestes that Sanjungjapgok has a close relation with the Jisujeong(止水亭) which he opreated on his own. So the purpose of this study is focused on analyzing the Sanjungjapgok based on his goal of operating the Jisujeong. The middle age of Chosun dynasty was the era when the pavilion had been prevail even to the average aristocrats who stayed just in local area. Kim Deuk-yeon seems to have had a great endeavor of operating his own pavilion; he had prepared to build Jisujeong for about 30 years. This resulted in his affection of the Jisujeong, which caused him to spend the last part of his life there. Sanjungjapgok consists of 49 pieces of peom and seems to have been written after compositing Jisujeongga(止水亭歌). Even though it has the same title, it doesn't have lots of relations for us to regard this as a Yeonsijo(聯詩調). But this also has the properties of Yeonsijo, whoch contatins 14 Yeonjaksijo(聯作時調) composed of Yeonsijo which has 2 to six lines. The subject of the Sanjungjapgok can be classified as a four major parts: appreciating the nature, study, gathering to make the poem, and taking a rest while satisfied with his own situation. These four properties reflect the function of the private pavilion. In the light of these four properties, I noticed that there were some contents dealing with the private pavilion. Given his social status, I was able to confirm that he had the considerable satisfaction with his life of operating the private pavilion, which was reflected by the Sanjungjapgok.