• Culinary science and hospitality research
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• v.3
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• pp.123-134
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• 1997

본 연구에서는 소스 중 서양요리에서 가장 보편적으로 스톡(stock)을 주재료로 사용되는 소뼈, 생선뼈, 닭뼈 등을 이용하여 스프나 소스를 만드는데, 여기서는 brown sauce의 주재료인 사골뼈(소뼈, 돼지뼈, 소뼈+돼지뼈)의 종류를 달리하여 만든 sauce의 영양적인 성분과 관능적인 평가를 비교, 분석하였다.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.1
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• pp.25-31
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• 2009

In the present study, three types of teriyaki sauce were prepared using chicken bone and eel bone, which are commonly used as the primary ingredient of teriyaki sauce, as well as codfish bone, which has various functions. The and analyzed their quality characteristics of the different types of teriyaki sauce were then compared through physiochemical and sensory evaluation. The results of this study were as follows. The water content was lowest and the ash content was highest in teriyaki sauce that was prepared using chicken bone as the primary ingredient. In addition, the Ca, K, Mg, Na and P content were highest in the teriyaki sauce that was prepared using chicken bone as the primary ingredient. The total free amino acid content was highest in teriyaki sauce prepared using chicken bone, followed by sauces prepared using codfish bone and eel bone. The levels of free amino acids evaluated in this study occurred in the following order for all teriyaki sauces: glutamic acid > aspartic acid > leucine. When the sensory evaluation was conducted, teriyaki sauce prepared using chicken bone as the main ingredient was found to be best, followed by sauce prepared using codfish bone in terms of palatability and viscosity among descriptive scales, and smell and general preference among hedonic scales. The results of this study suggest that teriyaki sauce could be produced using codfish bone instead of chicken bone, which would enable production of a high value-added product through the use of a common byproduct. This would result in the efficient use of unused resources, prevention of environmental pollution and supply of an inexpensive that could be widely used in the food processing and food service industries.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.4
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• pp.428-432
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• 1993

For the elucidation of some informations on juice manufacturing properties of tomato, physical, chemical and sensory characteristic were analyzed for two groups of cultivation pattern-nonproped cultivation (5 varieties) and proped cultivation (4 varieties). The proped cultivation showed higher sugar content of juice than the nonproped on. Among the proped Jeokpung and Master 2 showed high value of sugar content. The lowest value of sugar content was observed in 79078$\times$ARC of the nonproped. There was no difference in acidity between cultivation groups but high value was observed in TM103, Jinhong from the nonproped and Jeokpung from the proped. There was no difference in pH between tomoto juice. High content of vitamin C was observed in 79078$\times$CL1561 from the nonproped and 76Moll-3-2-2 from the proped. High viscosity was observed in 79078$\times$CL1561 from the nonproped and Horgju from the proped. The nonproped showed greater value in dominant wavelength than the proped. Good Hope showed the greatest value in dominant wavelength, color score of panel test and yield. It was found that Good Hope from the nonproped and Jeokpung from the proped were suitable for juice processing. But better quality of juice can be possibly made by using various varieties rather than using single variety because each variety has each goodness of juice preparation separately.

• The Journal of Korean Philosophical History
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• no.52
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• pp.311-340
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• 2017

This research focuses on the theory of Zhi-jue(知覺) by Kim Chang-Hyup(金昌協) through comparison between Kim Chang-Hyup's and Zhu Xi(朱熹)'s. In the point of supervision, Zhu Xi considered that Zhi-jue is one of the conditions caused by supervision, one the other hand, it is the action that make possible supervision. Kim Chang-Hyup emphasize the concept of Zhi-jue itself, he considered that Zhi-jue is the action that make possible supervision, and separate Zhi-jue from Xing(性) or Qing(情). In this process, Zhi-jue became the subject itself about supervision, so the mix about relation between Zhi-jue and supervision is solved. But there is a problem about gap between Zhi-jue and the nature from separate between Zhi-jue and Xing. Kim Chang-Hyup intend to separate Zhi-jue and Qing as subject and object, so he considered that Xing is not a reason of Zhi-jue, but rules. It's not a answer about what is the reason of Zhi-jue. Yet Zhu Xi also considered that Xing is the rules of Zhu-jue, only in the case that Zhi-jue means the resulf of supervision, Zhi-jue is considered as the effect of Zhi(智). So the relation problem about Zhi-jue as a subject and the nature is brought up by Joseon scholar who attempted to arrange the concepts of neo-confucianism. Eventually, in case of the relation about Zhi-jue and Xing, King Chang-Hyup and Zhu Xi has a common point, only in case of the relation about Zhi-jue and supervision, Definding Zhi-jue as the subject of supervision is the character of Kim Chang-Hyup's theory of Zhi-jue.

• Applied Biological Chemistry
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• v.36 no.2
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• pp.115-120
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• 1993

For the elucidation of some information on processing properties of tomato, physicochemical characteristics of fruits were analysed for two group of cultivation pattern, non-proped cultivation (5 varieties) and groped cultivation (4 varieties). Weight, length, width, thickness and specific gravity were greater in the groped cultivation group than in the non-groped. Among the groped varieties, Master 2 showed the greatest values and 76Mo11-3-1-2-2 the smallest. Among the non-groped, weight, length, width and specific gravity were greatest in Jinhong and thickness was greatest in Good Hope and smallest in $79078{\times}ARC$. Hardness showed significant difference only among the non-groped resulting in the lowest value in $79078{\times}ARC$. Fruit sphericity was greater in the non-groped among which Good Hope was the greatest. In fruit color the non-groped showed greater trend in dominant wavelength, especially in Good Hope. No significant difference between group was found in lightness and % chroma. Sugar content showed higher trend in the non-groped and highest in Master 2. Acidity was significantly higher in the non-groped and highest in Good Hope. There was no difference in pH. Vitamin C was difference between group but higher trend in $79078{\times}ARC$. Viscosity was no difference between group but higher trend in $79078{\times}CL1561F6$ of the non-groped and 76Mo11-3-1-2-2-of the groped.

• Journal of the Korean Society of Food Culture
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• v.9 no.3
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• pp.267-275
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• 1994

The purpose of this study was to understand dietary culture of the Buddhist priesthood in Seoul and Kyongnam. This survey was carried out through questionnaries for menu, pretreatment, seasoning and recipe and the subjects were 26 temples and hermitages. Foods of the Buddhist priesthood were divided into staple food and side dish. The results of this study can be summarized as follow: 1. Staple foods of the Buddhist priesthood divided into cooked rice, gruel, noodle and Sujebi. Main materials of cooked rice and gruel were rice, noodle and Sujebi were wheat flour. Menues of staple foods were used white cooked rice, white gruel, wheat noodle and wheat Sujebi, respectively. Soups of noodle and Sujebi were used mushroom and seaweed. 2. Side dishes of the Buddhist priesthood divided into soup(국), stew(찌게), hard-boiled food(조림), steaming food(찜), raw vegetables(생채), cooked vegetables(나물), roast vegetables(볶음), pan fried food(전), baked(구이), wrapped rice(쌈), raw fish(회), Mook(묵). Vegetables divided into green-steam vegetables, edible roots, fruit vegetables, edible mountain herbs and seaweeds. A great difference of used for vegetables had been observed kinds of side dishes. Main materials of wrapped rice, raw fish and Mook was lettuce, raw mushroom and acorn, respectively. Seasonings were red pepper, garlic, green onion and sesame oil.

• The Monthly Diabetes
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• s.133
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• pp.68-69
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• 2000

• 어항어장
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• s.10
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• pp.76-81
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• 1990

• Food Science and Industry
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• v.50 no.2
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• pp.37-51
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• 2017

Food packaging strategies have steadily improved with increasing demand for improved food safety, convenience, and shelf life. The development of edible film has been hailed as a technology substituting packaging using synthetic plastics. There has been a surge for research to develop antimicrobial edible films and coatings that can increase microbiological safety while preserving foods. This review addresses recent results that are useful in advancing and extending research into antimicrobial edible films. In this review, we suggest the trend of the development of antimicrobial edible film/coatings by outlining edible film materials, antimicrobial substances, antimicrobial and physical properties of the films, commercial antimicrobial edible films, and methods to statistically predict the efficacy of antimicrobial edible film/coatings, reported in recent studies.

• Proceedings of the Korean Society for Bio-Environment Control Conference
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• 2002.11a
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• pp.203-211
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• 2002

원예용상토의 국내 소개는 1980년대 후반에 해외 제품 중 유럽산 Black Peat Moss가 주재료로 사용된 상토(Soilless Media, Potting Soil)를 농가에 처음으로 보급하기 시작하였고, 90년대 초반에는 코코넛 열매의 부산물인 Coco Peat(Coir Dust)을 유기물 주재료하고 무기물재료로 Zeolite를 혼합한 국내산 상토가 처음으로 제조 공급되었고, 그 이후로는 유기물은 Peat Moss와 Coco Peat를 혼합 또는 단용으로 하고 무기물 재료는 Zeolite, Perlite, Vermiculite 등을 첨가한 다양한 제품이 소비자에게 공급되기에 이르렀다. (중략)