• The Korean Journal of Financial Management
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• v.9 no.2
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• pp.209-242
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• 1992

본 연구에서는 무상주발행, 즉 무상증자(無償增資), 주식분할(株式分割), 그리고 주식배당(株式配當)을 실시하는 기업(企業)의 특성(特性)과 주가반응(株價反應)을 연관지어 주가반응(株價反應)의 이유를 설명하였다. 특히, 이러한 형식적 재무활동이 왜 기업내용에 관한 정보전달의 역할을 하게 되며, 장기적 기업성과의 변화로 이어지는가, 배당증감(配當增減)에 관한 직접적인 정보(情報)에 상관없이 무상주발행 발표시점에서 정보효과(情報效果)를 갖는가, 그리고 정보효과(情報效果)에 차이(差異)가 있는가를 살펴보았다. 실증분석(實證分析) 결과(結果)는 무상증자(無償增資) 및 주식분할(株式分割)은 기업의 경영성과(經營成果)가 전과 같이 탁월(卓越)하거나 또는 평균이상(平均以上)을 유지(維持)하리라는 신호(信號)를 시장에 주는 정보효과(情報效果)를 갖고 있었으며, 주식배당(株式配當)은 현금배당능력(現金配當能力)이 부족(不足)한 기업(企業)들이 실시하고 주식배당 후에도 경영성과가 저조했다. 그러나 모든 무상주 발행의 경우 배당증가의 경우가 배당감소의 경우보다 초과수익이 더 많아 정보효과(情報效果)의 차이(差異)를 발견하였고, 또한 배당증감에 관한 직접적인 정보에 상관없이 공시시점(公示時點)에서 정보효과(情報效果)를 가지고 있다는 사실도 알 수 있었다. 무상증자(無償增資)가 주식분할보다 특정기간에 더 높은 초과수익을 실현하고 있었으며, 자본잉여금(資本剩餘金)을 재원(財源)으로 한 무상증자는 이익잉여금(利益剩餘金)을 재원(財源)으로 한 경우보다 초과수익(超過收益)이 많았다. 기업특성(企業特性)에 있어서도 자본잉여금을 재원으로 한 경우가 이익잉여금의 경우보다 경영성과가 더 우수했으며 특히, 이익잉여금(利益剩餘金)의 경우 대부분이 회계년도말(會計年度末)에 실시되어 주식배당적성격(株式配當的性格)이 강하였다. 무상증자의 경우 종합주가지수수익율(綜合株價指數收益率)을 이용하여 구한 잔차가 업종별지수수익율(業種別指數收益率)을 이용하여 구한 잔차보다 크며 통계적으로 유의하였다. 이는 무상증자가 있는 업종의 수익률이 시장평균보다 높다는 것을 말하며, 무상증자(無償增資)를 실시하는 기업들은 평균보다 많은 투자기회(投資機會)를 가지고 보다 우월한 영업성과를 줄 것으로 기대되는 업종에 속하고 있다고 하겠다.

• Food Science and Preservation
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• v.30 no.1
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• pp.155-169
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• 2023

Jerusalem artichoke (JA, Helianthus tuberosus L.) has a great potential to enhance the quality of yakju due to the plentiful inulin content which is functional and indigestible carbohydrate in human. In this study, the optimal preparation conditions such as the added amount and steam treatment of JA were investigated to improve the quality of yakju. As the amount of JA added to yakju increased, alcohol production decreased, whereas fermentation was performed well when the steam-cooked JA was added to yakju. The pH and total acidity of yakju decreased and increased, respectively, when the amount of JA added to yakju increased, whereas pH and total acidity of yakju increased and decreased, respectively, when the steam-cooked JA was added to yakju. The free sugar and organic acid contents of yakju increased and decreased, respectively, when the amount of JA added to yakju increased, whereas those of yakju decreased when the steam-cooked JA was added to Yakju. Amino acid content of JA decreased as the amount of JA added to yakju increased and that of JA significantly decreased when the steam-cooked JA was added to yakju. In the sensory evaluation analysis, the addition of 10% unsteam-cooked JA to yakju was the best when considering sweetness, flavor, sourness, and overall preference of yakju supplemented with JA. Consequently, utilizing JA to yakju may contribute to the improvement of the quality of yakju.

• Food Science and Preservation
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• v.12 no.3
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• pp.209-215
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• 2005

Response surface methodology(RSM) was applied to monitor the elimination rate of heavy metals(Pb, Cd) and soluble solids depending on the steaming and roasting conditions of Polygonatum odoratum roots. Experiments of 16 different steaming and roasting conditions based on a central composite design for steaming time($60{\sim}180$ min), roasting temperature($110{\sim}150^{\circ}C$), and roasting time($10{\sim}50$ min) were conducted, thereby predicting the steaming and roasting conditions for the maximal responses; soluble solids($71.47\%$) at 65.24 min, $126.93^{\circ}C$ and 37.58 min; Pb removal rate($18.87\%$) at 71.23 min, $119.81^{\circ}C$ and 24.35 min; Cd removal rate($50,85\%$) at 160.89 min, $126.43^{\circ}C$ and 15.81 min, respectively. The optimum conditions estimated by RSM for the maximized values of soluble solids and heavy metal elimination rates were $165{\sim}180$ min of steaming time, $120{\sim}135^{\circ}C$ of roasting temperature, and $30{\sim}45$ min of roasting time, respectively. These estimated values were in agreement with those measured by real experiments.

• Food Science and Preservation
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• v.10 no.3
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• pp.333-338
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• 2003

pH values in all samples were in the range of 5.04 to 5.32. pH of kanjang prepared with normal pressure(NPK) was higher than that of kanjang prepared with high pressure(HPK) and kanjang prepared with steam(SPK). Titratable acidity(TA) in all samples were found to be 4.26～7.72 mL. TA in HPK(5.99～6.96 mL) was lower than that in SPK(4.26～5.61 mL) and NPK(7.32 mL). Reducing sugar(RS) contents in all samples were in the range of 25.18 to 194.81 mg％. RS contents of HPK and SPK were a similar pattern and were higher than that of NPK. Major free sugars(FS) were glucose, fructose and xylose. In total FS, SPK was higher than that of NPK and HPK. Major organic acids(OA) were succinic acid, oxalic acid, tartaric acid, malic acid and citric acid. In total OA contents, SPK(40.38～76.96 mg％) was higher than that of NPK(55.85 mg％)and HPK(27.78～34.21mg％). OA contents in HPK and SPK were decreased slightly according to the heating time of whole black bean. The highest percentage of fatty acid (FA) in all samples was palmitic acid(33.28～43.51 ％ as area ％ of GC chromatogram), followed in a decreasing order by stearic acid(14.15～19.16％) and myristic acid(5.93～19.14％). The composition ratios of three FA to total FA ranged from 55.97 to 72.85＆. In all samples, there was myristic acid that was not contained in raw soybean.

• Korean Journal of Food Science and Technology
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• v.14 no.1
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• pp.16-20
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• 1982

The texture changes of potato of the variety ‘Namjack’ were determined as a function of temperature and boiling time by a puncture test with Universal Testing Machine. Apart from texture measurement, heat penetration test and sensory evaluation were carried out. Textural softening during cocking could be expressed by the puncture work and was followed first order kinetics. The Z-value for texture changes was $19.9^{\circ}C$. The cook value in equivalent minutes at $100^{\circ}C$ to get a boiled potatoes was 7 min. Mechanically the boiled product could be regarded as cooked when the final puncture work reduced to the equilibrium value, approximately 6/100 of the initial value.

• Microbiology and Biotechnology Letters
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• v.11 no.3
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• pp.181-185
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• 1983

The possibility of the ethanol fermentation from raw cassava starch without cooking was investigated. Saccharification yield in the simultaneous saccharification-fermentation (SSF) system was compared with that in saccharification of raw cassava starch, using glucoamylase of Aspergillus shirousmi. Although the saccharification yield of raw cassava starch with 10 folds of the enzyme was 60% compared to cooked cassava starch, higher saccharification could be obtained by SSF This result is maybe due to the elimination of end product inhibition in saccharification of raw starch by glucoamylase. Final ethanol yield from raw cassava starch was about 88% under the condition of 3$0^{\circ}C$, 120 rpm shaking after 3 days in the SSF system.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.3
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• pp.451-459
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• 2015

Raw-red bean (RR) should be boiled in hot water, and only boiled-red bean (BR) has been used in the food industry. In the course of development of functional food using red- bean (Phaseolus radiatus L), hot- water extracts (HWEs) of RR and BR were prepared, respectively and their components and various biological activities were compared. The extraction yield at $100^{\circ}C$ of RR (16.2%) was higher than that of BR (14.8%), and contents of total polyphenols, total flavonoids and reducing sugars of HWE of RR were 2.5-fold, 2.1-fold and 1.5-fold higher than those of HWE of BR. In anti-oxidation activity assay, scavenging activities against DPPH anion and ABTS cation as well as reducing power of RR was higher than those of BR. The results suggest that the anti-oxidant compounds in red bean might be heat-liable or discarded during boiling in hot-water as a cooking drip. Unexpectedly, nitrite scavenging activity was stronger in HWE of BR than RR. In anti-microbial activity assay, HWE of RR ($500{\mu}g/disc$) showed growth inhibition activity against gram-positive bacteria, whereas HWE of BR did not show any activity against any tested bacteria and fungi. Assay of in-vitro anti-diabetes and anti-thrombosis activities, which were previously reported in ethanol extract of red-bean, revealed that HWEs of RR and BR did not show significant activities against ${\alpha}$-amylase, ${\alpha}$-glucosidase, thrombin, prothrombin, or blood coagulation factors. Our results suggest that the anti-oxidation, anti-diabetes and anti-thrombosis activities of HWEs of RR and BR were lower than those of ethanol extracts of red bean, and bioactive substances in RR were destroyed during boiling or discarded after boiling. Further research on suitable boiling and re-use of cooking drip of red bean is necessary.

• Food Science and Preservation
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• v.9 no.3
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• pp.267-270
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• 2002

This study was carried out to establish storage methods and to keep high quality of the raw and boiled vegetable peanut. After boiling at 100$^{\circ}C$ for 20min at 7% saline water far 40min the pods were packaged with 80 $\mu\textrm{m}$ Ny/LDPE film in vacuum, 80$\mu\textrm{m}$ LDPE film and Gauge-bag, and stored at room temperature and 4$^{\circ}C$. The moisture content of pods in room temperature were decreased than pods at 4$^{\circ}C$. After 21days storaging with Gauge-bag, texture of pods were toughen because moisture content of pods reduced severely. Colour of raw pods in packaging 80 $\mu\textrm{m}$ Ny/LDPE film vacuum was severely browning but boiled pods was browning little after opening a seal. After 2days storage at room temperature and 21days storage at 4t, pods were deteriorated. The hardness was much lower in boiled kernels than raw kernels and decreased when the storage period elapsed.

• Food Science and Preservation
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• v.12 no.2
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• pp.166-172
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• 2005

Response surface methodology (RSM) was applied to monitor the effects of steaming and roasting conditions of Polygonatum odoratum roots an total phenolics content, electron donating ability (EDA) and nitrite-scavenging ability (NSA) of the extract. In steaming and roasting processes based on the central composite design. with variations in steaming time $(60\~180\;min)$, roasting temperature $(110\~150\;min)$ and roasting time $(10\~50\;min)$, coefficients of determinations $(R^2)$ were 0.9356 (p<0.01) in total phenolics, 0.9578 (p<0.01) in EDA and 0.9436 (p<0.01) in NSA (pH 3.0). The maximum value of total phenolics was $2847.67\;mg\%$ at 135.59 min of steaming time, $143.84^{\circ}C$ of roasting temperature and 43.47 min of roasting time. The maximum value of EDA was $75.00\%$ in 108.98 min, $135.56^{\circ}C$ and 48.86 min. The maximum value of NSA (pH 3.0) was $87.38\%$ in 162.80 min, $143.88^{\circ}C$ and 31.97 min, respectively. Total phenolics content of the extract was influenced by heating conditions in the order of roasting temperature, steaming time and roasting time. While EDA and NSA were appreciably influenced by roasting time, followed by roasting temperature and steaming time.

• Microbiology and Biotechnology Letters
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• v.42 no.2
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• pp.162-169
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• 2014

In the course of study for the development of functional food using red beans (azuki beans, Phaseolus radiatus L.), the ethanol extracts from raw-red bean (RRB) and boiled-red bean (BRB) were prepared, and the components and various biological activities of both were compared. It was observed that the extraction yield, and the total polyphenol content, of the BRB were 1.2 times higher than that of the RRB. However, the contents of total flavonoid, total sugar and reducing sugar in the BRB were 30, 27.9 and 30.8% respectively when compared with those of RRB. In relation to antioxidative activity, both RRB and BRB exhibited moderate DPPH anion, ABTS cation, and nitrite scavenging activities and reducing power, though in all cases RRB demonstrated stronger activities than BRB. The extracts of RRB and BRB did not reveal any antimicrobial activities. In a ${\alpha}$-amylase inhibitory activity assay, RRB was higher than BRB, while BRB showed higher ${\alpha}$-glucosidase inhibitory activity than RRB. A strong and particular activity was observed in an anti-thrombosis activity assay of RRB. The extract of RRB demonstrated strong inhibitions against prothrombin and blood coagulation factors, with moderate thrombin inhibition. However, the extract of BRB did not exhibit any significant anti-thrombosis activity. Our results indicate that RRB has different, but useful biological activities, and loss or elimination of the biologically active substances in RRB occurs during the production of BRB. Therefore, to develop more functional foods from red beans, a study of suitable boiling, heating and drying processes is essential, and the efficient re-use of boiled waste water from the boiling process is necessary. These results could be applied to the further development of functional red bean beverages and sweat red bean pastes.