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  • Title/Summary/Keyword: 탈지

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Multi-Cultural Space and Glocal Ethics : From Cultural Space of Transnational Capitalism to Space of Recognition Struggle (다문화공간과 지구-지방적 윤리 : 초국적 자본주의의 문화공간에서 인정투쟁의 공간으로)

  • Choi, Byung-Doo
    • Journal of the Korean association of regional geographers
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    • v.15 no.5
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    • pp.635-654
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    • 2009
  • Recently, concepts of multicultural society and/or multiculturalism have been not only widely discussed across several disciplines, but also actively promoted in government's policy, as the in-flow of foreign immigrants has increased rapidly. This paper suggests the term 'multicultural space' instead of multicultural society in a sense that both international migration of immigrants and their accommodation to a certain locality presuppose a spatial dimension. This paper also points out that the term multiculturalsim should be used very carefully, because this term includes a normative character implied in a sense of recognition of ethnic and cultural diversity and difference on the one hand, and an ideological one reflected on strategic policies of capital and the state on the other. On the basis of recognition of these problems, this paper tries to reformulate spatially the concept of muticultural society which has been supposed to be constructed due to rapidly increasing foreign immigrants, emphasizing some usefulness of multi-scalar approach. It then analyzes economic and political contexts of transnational migration, providing a criticism of multiculturalism as an ideological logic of capital and the state in transnational captialism. Finally it put a stress upon importance of struggle for spaces of recognition as a new glocal ethics in the age of post-globalization.

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Effect of Addition of Koji on Quality of Amino Acid Soysauce (국(麴)의 첨가가 아미노산간장의 품질에 미치는 영향)

  • Kim, Chan-Jo;Lee, Suk-Kun;Lee, Jong-Soo;Park, Chang-Hee
    • Applied Biological Chemistry
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    • v.31 no.2
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    • pp.154-161
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    • 1988
  • In order to improve the quality of amino acid soysauce, this experiment was carried out as follows; koji added amino acid soysauce(KAAS) was prepared by addition of defatted soybean and meal koji into amino acid soysauce containing 0.5 of total nitrogen. Various physicochemical characteristics of KAAS during aging were determined. Total nitrogen, amino-nitrogen, specific gravity, pure extract, total acidity and color were high in KAAS at high total nitrogen. After one month aging, reducing sugar was high in KAAS at high total nitrogen, but pH was high in KAAS at low total nitrogen. Ethyl alcohol was 2.07% in KAAS at 0.5% of total nitrogen after five months aging and 1.4% in KAAS at 1.5% of total nitrogen. Levulinic acid and lactic acid were high in KAAS at low total nitrogen. The results obtained above summarized as the quality of KAAS were highly good at 0.50.7 of total nitrogen after two or three months aging.

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Studies on the Substitution of Raw Materials for Soy Sauce -Part 1. Use of Corn-gluten- (간장양조용 원료 대체에 관한 연구 -1. 옥수수글루텐의 이용-)

  • Yu, Ju-Hyun;Kim, Yu-Sam;Lee, Jai-Moon;Hong, Yun-Myung
    • Korean Journal of Food Science and Technology
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    • v.4 no.2
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    • pp.106-111
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    • 1972
  • The possibility of substituting raw materials for soy sauce by corn gluten was studied by measuring the amylase and proteolytic activities of koji. Also optimum conditions of koji making were determined. It was found that substitution of up to 30% of the defatted bean content (or 15% of the total bean and wheat content) with corn gluten yielded a good quality of soy sauce. Use of more than 15% corn gluten (based on total bean and wheat content) yielded a soy sauce of poor taste and low nitrogen content even though corn gluten has a high nitrogen content. This drop in nitrogen was attributed to the low enzyme activity in koji containing more than 15% corn gluten and the difference in availability of nitrogen in bean compared to corn gluten.

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Effect of Wheat Flour Brew with Bifidobacterium bifidum on Rheological Properties of Wheat Flour Dough (Bifidobacterium bifidum을 이용한 밀가루 brew가 반죽의 이화학적 성질에 미치는 영향)

  • Cho, Nam-Ji;Lee, Si-Kyung;Kim, Sung-Kon;Joo, Hyun-Kyu
    • Korean Journal of Food Science and Technology
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    • v.30 no.4
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    • pp.832-841
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    • 1998
  • In order to economically utilize flour brew with Bifidobacterium bifidum as a bread improver, the effect of flour brew on the rheological properties of dough, growth curve and acid production, and symbiosis with yeast were investigated. Growth of bifidobacteria was not increased more than initial seed volume but was consistent during 24 hours of incubation. pH was decreased and T.T.A was increased up to 12 hours of incubation. Symbiosis between bifidobacteria and yeast was little. Bifidobacteria produced more lactic acid than acetic acid in flour brew and the opposite in skim milk broth. This result was inferred from Lactobacillus sp. inherent in flour. On rheological properties of dough, farinograms of flour showed progressively decreasing baking absorption, mixing time and stability as the amount of flour brew increased. The validation of extensograms showed that R/E ratio linearly increased with increment of flour brew, and nearly doubled in all treatments comparing to that of control, which suggest the reduction of actual fermentation time. On visco/amylograms, malt index increased with addition of flour brew, accordingly showing the decrease in viscosity. Break down and set back value decreased with increment of flour brew, suggesting that staling rate of bread can be delayed.

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Characteristics of Curd Yogurt from Milk Added with Maesil (Prunus mume) (매실(Prunus mume)을 첨가한 호상요구르트의 품질 특성)

  • Lee, Eun-Hee;Nam, Eun-Sook;Park, Shin-In
    • Korean Journal of Food Science and Technology
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    • v.34 no.3
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    • pp.419-424
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    • 2002
  • Characteristics of curd yogurt containing maesil extract and flesh, and mixed cultures of lactic acid bacteria (Streptococcus thermophilus, Lactobacillus acidophilus, and L. casei) were investigated redundant. The results of sensory evaluation of curd yogurts containing maseil indicated that color, odor, taste, flesh amount, aftertaste, and overall acceptability of the 3% maesil extract crud yogurt added with 20% maesil flesh showed higher preference than others. The contents of free fatty acid and citric acid of curd yogurts added with 3% maesil extract were higher than the specify sample. The Hunter L (brightness) value of curd yogurt added with 3% maesil extract was not significantly different from the control curd yogurt, while the Hunter a (redness) and Hunter b (yellowness) values were higher. The hardness, adhesiveness, and gumminess of 3% maesil extract curd yogurts added with 20% maesil flesh were higher than others.

Studies on Valuable Components and Processing of Persimmon Flesh and Peel (감과육 및 껍질의 유용성분 및 가공이용에 관한 연구)

  • Moon, Kwang-Deok;Kim, Jong-Kuk;Kim, Jun-Han;Oh, Sang-Lyong
    • Journal of the Korean Society of Food Culture
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    • v.10 no.4
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    • pp.321-326
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    • 1995
  • This study was conducted to derive consumption of persimmon by the expansion of utilization of the persimmon flesh and peel. The valuable components were investigated in persimmon flesh and peel. Crude protein and fat contents in persimmon peel were higher than flesh but soluble sugar was more higher in flesh (with 71.3%) than peel (with 54.2%). Major free sugar in persimmon peel were glucose and fructose, the composition was similar to flesh. Major total amino acids in persimmon peel were glutamic acid, proline, methionine and aspartic acid. Proline, arginine, valine and alanine were relatively high in free amino acid. Oleic acid, linoleic acid and palmitic acid were the major fatty acid in persimmon peel, and the content of unsaturated fatty acid was more higher than flesh. Sugar cookies were processed using persimmon flesh and peel, when these powder were mixed with 510 to raw materials, the preference score was increased. Steamed rice cakes with persimmon were processed using persimmon flesh and peel, when sliced-dried persimmon was mixed to 1020, the preference was increased, but persimmon peel was not. The quality of gruel which processed using persimmon flesh powder improved when mixed with flesh powder of 3%, rice powder, glutinous rice powder and skimmed milk, but persimmon peel was not suitable for gruel processing.

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Factors Affecting the Extractability of Protein of Silkworm Larvae (번데기 단백질(蛋白質)의 추출성(抽出性)에 영향을 미치는 요인(要因))

  • Park, Jyung Rewng;Jun, Cha Sook
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.12 no.4
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    • pp.364-367
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    • 1983
  • This experiment was designed to investigate the optimum conditions for the extraction of protein from the silkworm larvae by using the oven-dried and freeze-dried samples. The extractability was examined on the basis of kinds of extractants, ratio of sample to extractants, extraction time, temperature, and the effect of pH. The following results were obtained: (1) About 56% of proteins were extracted when 0.05M NaOH was used and the highest extractability was obtained at the ratio of 1 : 40 (sample: extractant). (2) The amount of nitrogen extracted was gradually increased when the extraction temperature was increased from 10C to 50C in both oven-dried and freeze-dried silkworm larvae. The highest amount of nitrogen was extracted at 50C in freeze-dried sample and at 60C in oven-dried sample. In addition, sixty min. of extraction time showed the highest extractability of nitrogen, however, not much difference in extractability was found after 10 min of extraction time. (3) More than 60% of nitrogens were extracted at pH 13.0, but less than 20% were extracted from pH 1.0 to 11.0. There was only slight difference in extractability of nitrogen between freeze-dried and oven-dried samples.

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Preparation and Characteristics of Yogurt added with Garlic Powder (마늘 분말을 첨가한 요구르트의 제조와 품질특성)

  • Kim, Gyoung-Min;Shin, Jung-Hye;Kang, Min-Jung;Yang, Seung-Mi;Sung, Nak-Ju
    • Journal of agriculture & life science
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    • v.44 no.2
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    • pp.49-56
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    • 2010
  • Yogurt base was prepared from skim milk added with 0.1, 0.3 and 0.5% (w/v) garlic powder and fermented with Lactic acid bacteria (the mixed strain of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus) at 42C for 24 h. The yogurt products were evaluated for acid production such as pH and titrable acidity, number of viable cell, viscosity, color value and sensory properties. The titrable acidities of yogurt added with garlic powder were higher than that of control(0.73%). There was no significant difference in viable cell counts among samples except 0.3% garlic powder. The viscosity of 0.5% garlic yogurt was the highest than any other garlic yogurt. There was no significant difference in color difference among experimental groups. The overall sensory scores of yogurt added with 0.1% and 0.3% garlic powder were not significantly different with those of control. These results suggest that the added amounts of garlic powder to prepared yogurt are adequate below 0.3%.

Preparation and Characteristics of Curd Yogurt from Milk Added with Purple Sweet Potato (자색고구마를 첨가한 호상요쿠르트의 제조와 특성)

  • 이주찬;이가순;이종국;한규흥;오만진
    • Food Science and Preservation
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    • v.6 no.4
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    • pp.442-447
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    • 1999
  • A curd yogurt was prepared by fermenting milk added with skim milk powder and purple sweet potato by culture of 5 types of lactic acid bacteria(Lactobacillus delbruekii sub. sp. lactis, Streptococcus lactis, acidity, number of viable cell, stability of purple sweet potato's pigment and keeping qualify. Among the organisms tested, the acid production and number of viable cell by the culture of L bulgaricus remarkably increased for the first 12 hem which showed 1.04×10\^9/ CFU/mL in number of viable cell and 4.22 In pH where as fermentation by the culture of B. bifidum was slow. After 36 hours of incubation which showed 3.3 × l0\^8/ CFU/mL in number of viable cell and 5.1 in pH. In stabilities of purple sweet potato anthocyanin pigment n fermentation, yogurt by B. bifidum was found to be most stable followed by Leuc. lactis, L. delbruekii sub. sp. lactis, L bulgaricus, but yogurt by St. lactis was not stable. When curd yogurt added with Purple sweet Potato was kept at 2∼3C for 14 day, its keeping quality(pH, titratable acidity, number of viable cell) was relative good except product by L. bulgaricus was found to be decreased most of viable cell. After 2 weeks of keeping, pigment of yogurt was decreased by B. bifidum, stable by L. delbruekii sub. sp. lactis.

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Application of cold plasma treatment as a method to improve the physical properties of defatted mustard meal-based edible films (탈지 겨자씨 소재 가식성 필름의 물리적 특성 향상을 위한 콜드 플라즈마의 적용)

  • Jeong, Ha Eun;Oh, Yoon Ah;Min, Sea Cheol
    • Korean Journal of Food Science and Technology
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    • v.53 no.5
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    • pp.634-639
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    • 2021
  • This study investigated the effects of cold plasma (CP) treatment on the properties of biopolymer films prepared with defatted mustard meal (DMM films). CP treatments using N2, O2, He, Ar, and dry air did not affect the tensile properties, water vapor permeability, color, and morphology of DMM films, whereas the treatments using He and Ar improved their printability. The tensile strength (TS) of O2- or air-CP-treated DMM films and the elastic modulus (EM) of O2-, He-, Ar-, or air-CP-treated films were lower than those of the untreated films. An increase in the power of Ar-CP treatment resulted in an increase in EM. The optimum treatment power and time for minimizing yellowness changes by Ar-CP treatment were 420 W and 40 min, respectively. The results demonstrated the potential application of CP treatment to improve the film properties of DMM films and possibly other agricultural by-product-based biopolymer films, making the films more applicable to food packaging.