• Title/Summary/Keyword: 제두부

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Effect of Steeping Treatment in the Natural Antimicrobial Agent Solution on the Quality Control of Processed Tofu (천연항균제 처리에 의한 가공두부의 선도유지 효과)

  • 정준호;조성환
    • Food Science and Preservation
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    • v.10 no.1
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    • pp.41-46
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    • 2003
  • To prove the extension of shelflife of soybean curd(Tofu) steeped in the diluted solution of botanical antimicrobial agent and stored at 20$^{\circ}C$, such chemical & microbial properties as the contents of moisture, crude protein and crude fat, colony count and surface color of Tofu were investigated in comparison with the control. Tofu treated with botanical antimicrobial agents showed higher contents of moisture, crude protein and crude fat compared to those of the control Tofu through all the storage period. After 7 days of the storage period, cell count of coliform bacteria reach 75 x 103CFU/m1 in the control Tofu, whereas 13∼39 CFU/ml in Tofu treated with botanical antimicrobial agent Treatment of Tofu with botanical antimicrobial agent seemed to be a potential method to prolong the shelflife of processed Tofu.

A COMPARATIVE STUDY OF PRE- AND POST-TREATMENT CEPHALOMETRIC MEASUREMENTS: EXTRACTION VS. NON-EXTRACTION GROUPS OF CLASS I MALOCCLUSION (제 I 급 부정교합 환자의 발치와 비발치 교정치료 전.후의 두부방사선 계측학적 비교 연구)

  • Yu, Hyung-Seog;Baik, Hyoung-Seon
    • The korean journal of orthodontics
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    • v.27 no.5 s.64
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    • pp.761-770
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    • 1997
  • 71 Class I malocclusion samples were selected and they were divided into premolar-extraction and non-extraction groups. Vertical and horizontal cephalometric evaluations on dental and soft tissue measurements were done before and after treatment. Also, treatment results in adolescent patients and adult patients were compared. The following conclusions were obtained: 1. In comparison of extraction and non-extraction groups, all the dental and soft tissue measurements, with exception of SN-MP angle, upper lip to E-line, vertical movement of upper first molar, md horizontal movement of lower first molar, showed statistically significant differences. 2. In comparison of extraction and non-extraction groups of adolescent samples, there were statistically significant differences in upper and lower incisor inclinations, horizontal dental movements from vertical reference line, positional changes in upper and lower lips, and mesial movements of upper first molar. 3. In comparison of extraction and non-extraction groups of adult samples, there were statistically significant differences in upper and lower incisor inclinations, horizontal dental movements from vertical reference line, positional changes in upper and lower lips from I-line and vertical reference line, vertical height of upper first molar, and mesial movement of lower first molar. 4. There was no statistically significant difference in SN-MP angle between extraction and non-extraction groups of both adolescent and adult samples.

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Effect of Chitosan-Soybean Curd on Serum Lipid Metabolism in Rats Fed High-Fat Diet (키토산 두부가 고지질 식이를 급여한 흰쥐의 혈청 지질대사에 미치는 영향)

  • 노홍균;백경연;김석중
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.31 no.6
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    • pp.1078-1083
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    • 2002
  • Effects of chitosan-soybean curd (prepared using chitosan as a coagulant), commercial soybean curd and chitosan powder on serum lipid metabolism were investigated with rats fed high-fat diet for 6 weeks. Food intake of experimental groups fed high-fat (HF), chitosan-soybean curd (CSC), soybean curd (SC), or chitosan powder (CP)diet was lower compared to t]tat of normal group. Body weight gain was lower in rats fed the CSC, SC and CP diets than in rats fed the HF diet. There was no significant difference in total cholesterol concentration among all groups, but HDL-cholesterol concentration was higher and LDL-cholesterol concentration was lower in rats fed the CSC, SC, CP diets than in rats fed the HF diet. Total lipid level was lower in rats fed the SC and CP diets than in rats fed the HF diet. Increment of triglyceride level and decrement of phospholipid level in rats fed the HF diet were recovered significantly by the CSC, SC and Cf diet. Our results indicate that chitosan-soybean curd prepared under the commercial processing condition may provide the beneficial effect on lipid metabolism even though its effect didn't show any significant difference compared to that of commercial soybean curd under the present experimental conditions.

Quality characteristics of white (Baktae) and black (Seoritae) soybean curds coagulated by Omija extract (오미자 추출액을 응고제로 이용한 백태 및 서리태 두부의 품질특성)

  • Cheigh, Chan-Ick;Moon, Hey-Kyung;Lee, Su-Won;Kim, Jong-Kuk
    • Food Science and Preservation
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    • v.23 no.1
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    • pp.42-48
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    • 2016
  • In order to investigate the utilization of the Omija (Schizandra chinensis Baillon) extract as a natural coagulant for manufacturing soybean curd, the quality characteristics of white (Baktae) and black (Seoritae) soybean curds, coagulated by the Omija extract or $MgCl_2$, were evaluated. Crude protein ($6.14{\pm}0.30$ and $6.25{\pm}0.18%$, respectively) and crude lipid ($10.86{\pm}1.74$ and $11.29{\pm}1.69%$, respectively) contents of white and black soybean curds coagulated using the Omija extract were higher than those coagulated using $MgCl_2$. Black soybean curds coagulated using the Omija extract showed higher L, a, and b values than those using $MgCl_2$. The most abundant amino acid in white and black soybean curds coagulated using the Omija extract was arginine (3.74 and 3.71 mg/100 g, dry basis, respectively). The amounts of Ca, K, Mg, and Na were the highest in both soybean curds prepared with the Omija extract. The sensory evaluation (color, flavor, taste, texture, and overall preference) showed that white and black soybean curds coagulated using the Omija extract were more preferred than those produced using $MgCl_2$. The results suggested that using the Omija extract as a natural coagulant agent could improve the quality and sensory characteristics of soybean curds.

Skeletal maturation associated with the fourth cervical vertebra and menarcheal timing (제4경추의 형태와 초경을 통한 성숙지표에 관한 연구)

  • Lee, Kyu-Hong;Hwang, Yong-In;Kim, Yoon-Ji;Baek, Seung-Hak;Cha, Kyung-Suk;Park, Yang-Ho
    • The korean journal of orthodontics
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    • v.38 no.1
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    • pp.52-59
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    • 2008
  • Objective: This study analyzed the morphologic changes of the fourth cervical vertebra body to determine the skeletal age of orthodontic patients during growth. Methods: Eighty-one female patients aged from 11 to 14 who had cephalograms taken on the same day were examined. The subjects were divided into three groups depending on the depth of the concavity of the lower border of the fourth cervical vertebra (Group A: less than 1.05 mm, Group B: 1.05 - 2.07 mm, Group C: greater than 2.07 mm). Menarcheal timing, SMI stage, length, width and ratio of length and width of the fourth cervical vertebra body were analyzed and the following results were obtained. Results: The average SMI stage of group A, B and C were $5.67{\pm}2.57,\;8.73{\pm}2.41,\;and\;10.00{\pm}1.47$, respectively. Length, width, ratio of length and width, and SMI stage were greater in group B than group A and in group C than group B. Mean menarcheal timing was $11.64{\pm}0.92$ years. Concavity depth, length, width, ratio of length and width showed a significant positive correlation with SMI stage, especially with the concavity depth. Conclusion: The results of this study propose a simple method for determining the timing of orthopedic treatment by measuring the concavity depth of the fourth cervical vertebra on the cephalogram.

The effects of mandibular setback osteotomy on the oropharyngeal airway space in mandibular prognathic patients (하악전돌 환자에서 하악골 후퇴수술이 기도공간에 미치는 영향)

  • Kim, Hyo-Young;Choi, Hyun-Gue;Kim, Eun-Kyung;Kim, Jong-Ghee
    • The korean journal of orthodontics
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    • v.27 no.5 s.64
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    • pp.733-741
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    • 1997
  • As a result of surgical orthodontic treatment of mandibular prognathism, changes take place in the skeletal and soft orofacial components. Although some investigators had stated that permanent reduction of airway space was observed after mandibular setback surgery, it was not clear that this permanent reduction was sustained during long-term follow-up. The purpose of this study was to assess the changes in oropharyngeal airway space and soft tissue orofacial component following the mandibular setback surgery and during the follow-up period. The correlation between the changes of the oropharyngeal airway space and the changes of other soft tissue orofacial component was also assessed. The findings of this study were as follows ; 1. The oropharyngeal airway space area decreased following mandibular setback surgery for mandibular prognathism and continued to decrease during the follow-up period(p<0.05). 2. The pharyngeal depth at Xi point level and the 2nd cervical vertebra point level decreased after the surgery and remained during the follow-up period(p<0.05). The decrease of these pharyngeal depth was correlated with the decrease of oropharyngeal airway space area(p<0.01). 3. The decrease of pharyngeal depth at the 3rd and 4th cervical vertebra point level was not significant after the surgery and during the follow up period. 4. The hyoid bone moved downward after the surgery(p<0.05), but returned to its original position during the follow-up period. 5. The length & height of tongue and the Position of epiglottis base did not change significantly(p>0.05). 6. The soft palate was displaced posteriorly after the surgery and remained to its changed position during the follow-up period(p<0.05) due to posterior displacement of tongue. The changes of soft palate were significantly correlated with the decrease of oropharyngeal airway space area(p<0.01). 7. The narrowing of oropharyngeal airway space was due to the posterior displacement of tongue above the level of epiglottis tip. The posterior displacement of tongue following mandibular setback osteotomy remained during the follow-up period.

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Evaluation of Antimicrobial Activities of Rhubarb Extracts on Putrefactive Microorganisms Related to Soybean Curd (Doobu) (두부 부패 미생물에 대한 대황(Rhubarb) 추출물의 항균 활성 평가)

  • Kim, Chul-Jai;Suh, Hee-Ji;Chung, Hee-Sook
    • Journal of the Korean Society of Food Culture
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    • v.21 no.2
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    • pp.225-231
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    • 2006
  • 대황(Rhubarb)은 중국과 일본에서 혈액 순환제, 진통제, 신장치료제 등으로 전통적으로 사용되고 있는 약용식물이다. 이 연구에서는 한국산 R. undulatum L.의 뿌리 추출물, 미국산 R. rhabarbarum L.과 중국산 R. palmatum L.의 줄기 추출물의 두부 부패에 관여하는 미생물에 대한 항균 활성을 평가하였다. Rhubarb의 최적 추출을 위해서 각각 50%, 70%, 80% 에탄올을 용매로 사용하였으며, 항균 활성은 Kirby-Bauert test, minimum inhibitory concentration (MIC)과 minimum bactericide concentration (MBC)에 의해서 평가되었다. Kirby-Bauert test 결과, R. undulatum L.의 뿌리 추출물은 대부분 두부 부패균에 대해서 항균 활성을 가지는 것으로 나타났으며, R. rhabarbarum L.의 줄기 추출물의 경우는 $20{\mu}g/disc$의 농도에서는 항균 활성이 거의 나타나질 않았으나, 고농도로 갈수록 높은 항균 활성을 나타내었다. 또한 R. palmatum L.의 줄기 추출물은 고농도로 갈수록 항균 활성이 높아졌으나, Pseudomonas aeruginosa에 관해서는 항균 활성이 나타나지 않았다. MIC와 MBC에 의한 항균 활성 평가실험에서는, 세 종류의 rhubarb 추출물 중에서 phenolic 화합물이 가장 많이 함유되어 있는 R. undulatum L.의 뿌리 추출물보다 R. rhabarbarum L.의 줄기 추출물이 MIC와 MBC 값이 낮았다. 이는 phenolic 화합물의 양 이외에 낮은 pH가 항균 활성에 영향을 준 것으로 판단된다. 본 연구를 통해서 rhubarb 추출물은 두부 부패에 관여하는 미생물에 대해서 항균 활성을 가지는 것으로 나타났으며, 천연 항균제로써 식품에 적용 가능성이 있는 것으로 평가되었다. 87.1%이었으며, 아침을 매일 먹는 채식남학생은 78.8%, 비채식남학생은 33.3%, 채식여학생 47.1%, 비채식여학생 39.6%이었다. 또한 식사의 양은 과식한다는 응답이 채식남학생 24.2%, 비채식남학생 38.1%, 채식여학생은 29.4%, 비채식여학생 40.6%으로 비책식군의 과식율이 높았다. 5. 식품 섭취빈도는 두부 및 콩제품을 매일 섭취하는 경우는 채식남학생 54.6%, 비채식남학생 16.7%, 채식여학생은 38.2%, 비채식여학생이 16.8%이었다. 우유 및 유제품을 매일 섭취하는 경우는 채식남학생 6.1%, 비채식남학생 33.3%, 채식여학생 14.7%, 비채식여학생은 21.8%이었으며, 녹차, 커피 등 차를 마시지 않는다는 비율은 채식남학생 69.7%, 비채식남학생 28.6%, 채식여학생 29.4%, 비채식여학생 25.7%이었다. 인스턴트 식품을 매일 섭취한다는 응답율이 채식남학생 9.1%, 비채식남학생 21.4%, 채식여학생은 17.7%, 비채식여학생은 14.9%이었다. 6. 운동, 체중 조절 등에 대한 조사 결과 항상 운동을 하는 경우는 채식남학생 30.3%, 비채식남학생 28.6%, 채식여학생 14.7%, 비채식여학생 18.8%이었으며 운동시간은 $1{\sim}2$시간 하는 경우는 채식남학생 30.3%, 비채식남학생 38.1%, 채식여학생은 8.8%, 비채식여학생은 17.8%이었다. 체중에 만족하는 정도를 보면 채식남학생 57.6%, 비채식남학생 23.8%, 채식여학생은 23.5%, 비채식여학생은 15.8%가 만족한다고 하였다. 체중 조절 경험에서 경험이 있는 경우가 채식남학생 3.0%, 비채식남학생 31.0%, 채식여학생은 23.5%, 비채식여학생 31.7%이었다. 7. 골밀도 BQI값과와 몇가지 요인의 상관관계를 살펴보았을때, 채식남학생은 영양보충제의 섭취와 유의적인 양의 상관관계를, 해조류의 섭취정도와 유의적인 음의 상관관계를 나타내었다.

Quality Characteristics of Magnesium Chloride Emulsion Amount used the Soybean Curd Coagulant (두부응고제로 염화마그네슘 유화물의 사용량에 따른 품질특성)

  • Hong, Seung-Seok;Park, Won-Jong;Hwang, Ki-Sung;Kim, Kwan-Tae;Kim, Gi-Sun;Shin, Seung-Mee;Joung, Kyung-Hee
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.13 no.8
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    • pp.3537-3543
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    • 2012
  • Therefore, to establish optimal condition and composition with magnesium chloride emulsion as coagulant, this study compared its properties by the usage of 60%(w/w) magnesium chloride solution, lastly measured the characteristics of soybean curd coagulation, coagulation time, state of texture, and water separation ratio with using emulsion as coagulant. After all the experiments, when manufacturing magnesium chloride emulsion with using 70% of quantity of 60%(w/w) magnesium chloride solution, it had the best result as coagulant according to the state of texture and the water separation ratio of soybean curd.

Characteristics of Soybean Curd according to Various Soybean by Using Soybean Coagulant Removed with Arsenic (비소를 제거한 두부응고제를 사용한 콩의 종류에 따른 두부의 제조 특성)

  • Lee, Eun-Suk;Choi, Won-Sik
    • Journal of the Korean Society of Industry Convergence
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    • v.20 no.5
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    • pp.441-446
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    • 2017
  • Among the many foods, it is hard to find perfect food with nutrition and functionality like beans. Korean food culture is the main ingredient of korean culture, kochujang, soybean paste, and soy sauce, and processed soybean tofu is the main ingredient. Soybean meets high quality protein and fat, and it has excellent results in prevention and treatment of all kinds of diseases. Soybean food is becoming a new generation health food. In countries where animal protein intake is low, soybean is used as a protein source instead of animal protein. Tofu, a processed food, is a complete food with high digestibility. In order to publicize the superiority of soybean nutritional value, Tofu processing and powder were investigated by observing the size, shape and characteristics of bean powder using domestic soybeans and imported soybean, and the variation of the amount of coagulant.