• 베이커리
• /
• no.8 s.445
• /
• pp.44-59
• /
• 2005

2005 전국호두제품경연대회가 지난 7월 14일 서울 밀레니엄 힐튼호텔에서 성황리에 열렸다.(사)대한제과협회가 주최하고 캘리포니아호두협회가 주관하는 전국호두제품경연대회는 치열한 예선을 뚫고 본선에 올라온 빵, 과자, 건과 및 파이 등 3개 부문에서 각 15개씩 45제품이 출품됐다. 올해로 11회째를 맞아 지난해보다 더욱 향상된 기량으로 열띤 경합을 벌인 2005대회현장을 생생하게 전한다.

• Journal of Korean Society of Forest Science
• /
• v.109 no.3
• /
• pp.325-332
• /
• 2020

This study was conducted on cultivation farms in the Gimcheon area, which is the main production area of walnuts, in order to compare and analyze the yield and fruit quality of walnut trees (Juglans sinensis Dode) derived from seedlings. The official trees were classified into nine classes from 10 to 60 years old, and a total of 135 trees were selected, with 15 trees selected for each grade. The growth and fruit characteristics for each age group were then examined. The average tree height was 10.3 m, and the average crown area was 63.7 ㎡. The average number of fruit settings per tree was 573.1, with the largest number of walnuts per tree at 35 years (974.0 walnuts), and the lowest walnuts per tree at 10 years (124.7 walnuts). In addition, the number of fruit settings per bearing mother branch in 35 year old trees was the highest at 3.1. The average weight for each fruit type was found to be 58.7 ± 4.0 g of walnuts in green peel, 10.5 ± 0.5 g of dried shell walnuts, and 4.9 ± 0.2 g of walnuts, respectively. The average yield by fruit type was 32.5 ± 13.8 kg of walnuts in green peel, 5.9 ± 2.5 kg of dried shell walnut, and 2.8 ± 1.2 kg of walnuts. The yield was positively correlated with the crown area, the number of fruits setting per bearing mother branch, and the number of fruits setting per 1 ㎥. The formula used to estimate the yield per tree by age was calculated as y = 8993.9 ln (tree age-9) 8230.3, R² = 0.8531 (walnut in green peel) and y = 1647.1 ln (tree age-9) 1442.1, R² = 0.8527 (dried shell walnut).

• Korean journal of food and cookery science
• /
• v.4 no.2
• /
• pp.11-19
• /
• 1988

These experiments were carried out to study the factors affecting quality and textural characteristics in the preparation of artificial gluten meat (AGM). These results were compared with the raw beef on its properties. Effects of amounts of ingredients on properties of AGM were summarized as follows: 1. On effects of amounts of ingredients, walnut was one of the most factors on the color in AGM The more increased the amounts of walnut, the more decreased hardness, cohesiveness, chewiness, and the more increased springiness and water holding capacity. Therefore, the 30% of walnut added sample became similar to raw beef. 2. The kinds and amounts of oil and mixing methods did not affect on color, shear force, and chewiness, but did on cohesiveness significantly 3. The more increased the salt levels, the better were the hardness and chewiness, but shear force and water holding capacity were not affected. 2% of salt added sample approached to raw beef in hardness, springiness, cohesiveness and chewiness. 4. The more onion levels increased, the more hardness and chewiness decreased.

• Korean journal of food and cookery science
• /
• v.5 no.1
• /
• pp.15-21
• /
• 1989

These experiments were carried out to study the factors affecting quality and textural characteristics in the preparation of artificial gluten meat (AGM). Effects of amounts of ingredients on properties of AGM were summarized as follows: 1. The more amounts of water increased, the higher L and b values became, and AGM, therefore, became bright and yellow in color. The more increased the amount of water, the more decreased shear force, hardness and chewiness, but the water holding capacity increased. The 100% of water added sample approached to raw beef in L value, $\Delta$0E, hardness and chewiness. 2. The mixing ratio of walunt and com oil more affected on color than on texture, and the proper ratio was 30% of walunt and 10% of oil. 3. In the case of interactions of oil and water, water amounts affected more on color, shear force, chewiness and the water holding capacity than on oil. AGM mixed with the ratio of 10% of oil and 100% of water approached to raw beef.

• Proceedings of the KAIS Fall Conference
• /
• 2008.05a
• /
• pp.316-318
• /
• 2008

본 논문은 왕겨, 호두각 등의 원료를 대상으로 수산화카륨등으로 활성화시키므로써 높은 비표면적과 세공율을 갖는 활성탄을 제조하고, 제조된 활성탄을 이용하여 이산화탄소 흡착능을 연구하였다. 최근 높은 비표면적과 세공부피를 갖는 활성탄에 대한 연구는 매우활발히 일어나고 있으며, 수소, 메탄 등의 저장과 이산화탄소 분리공정의 적용성을 위한 연구가 활발히 수행되고 있다. 제조된 활성탄의 표면개질을 통한 이산화탄소의 흡착능의 증대와 탈착효율의 증대를 위하여 각종 금속염이 미치는 영향을 연구하였다. 금속염의 종류와 처리량 및 아민등의 유기물에 의한 변화를 고찰하였다.

• Journal of architectural history
• /
• v.29 no.5
• /
• pp.29-40
• /
• 2020

Ui-Gum-Bu(義禁府) is regarded as a key organization that reflects the power of the royal authority, mainly because it directly obeys the king's command and retains the power to punish or pardon government officials for severe crimes such as treason or significant breach of Confucian ethics. For this reason, Ui-Gum-Bu held a higher place in the organizational hierarchy of the government than other similar offices such as Hyung-Jo(刑曹), Sa-Heon-Bu(司憲府) and P o-Do-Cheong(捕盜廳). This characteristic of Ui-Gum-Bu is also evident in the architectural style and composition of the office building. The figures of the Ui-Gum-Bu office is depicted in detail in the paintings listed in 『Gum-Oh-Gye-Cheop(金吾契帖』, a record of Ui-Gum-Bu office meetings, and descriptions in the code book 『Gum-Oh-Hun-Rog(金吾契帖)』, both written in 18th century. The purpose of this study is to reveal the overall transition process of the Ui-Gum-Bu office building from the beginning until its demolition in the early 20th century. Based on research materials of 18th century, its architectural composition and characteristics will be dealt in detail.

• Food Science and Preservation
• /
• v.10 no.3
• /
• pp.370-375
• /
• 2003

To obtain the oil sesame, walnut, whole wheat, and rice bran were extracted for 1, 3, or 6 hr by a shanking water bath(35$^{\circ}C$ and 100 rpm), and by soxhlet extractor(80$^{\circ}C$) for 1, 3 or 6 hr, respectively. The highest yield of extracted oil was obtained from the walnut(63.07％ weight) and the whole wheat showed the lowest extraction yield of oil(1.13％ weight). Major fatty acids from the extracted oils were linoleic, oleic, and palmitic acid. The maximum contents of total phytosterol in sesame, walnut, whole wheat, and rice bran were 0.44, 1.57, 2.25, and 2.03(％ weight), respectively. Besides, total tocopherol contents in sesame, walnut, whole wheat, and rice bran were maxima 3.42, 0.16, 2.92, and 0.07(％ weight), respectively. From the extracted oils, structured lipids(SL) were synthesized by the interesterification reaction with conjugated linoleic acid(CLA) in a shanking water bath at 55$^{\circ}C$. When the reactions(1:3 substrate molar ratio, extracted oil:CLA) were conducted for 24 hr, maxima 23.75 mol％ of CLA incorporation was obtained from walnut oil and, in other cases, 16.28 - 19.15 mol％ of CLA was found in the produced SL triacylglycerol molecules.

• Journal of Life Science
• /
• v.15 no.1 s.68
• /
• pp.106-111
• /
• 2005

To investigate the antioxidant activity of extract from the raw walnut, Juglans sinensis Dode, we prepared five fractions (methanol (MeOH), dichloromethane $(CH_2Cl_2)$, ethyl acetate (EtOAc), n-buthanol (n-BuOH) and dehydrogen monooxide $(H_2O)$ fractions) and examined. The effect of walnut extract on the oxidative stress was investigated in vitro. The DPPH (2,2-Di (4-tert-octylphenyl)-1-picrylhydrazyl) free radical scavenging activity of extract from raw walnut was shown in the following order: $EtOAc\;fraction layer. The result showed that the highest activity $(0.56{\mu}g/ml,\;IC_{50}.)$ was observed in EtOAc fraction, whereas n-BuOH fraction, MeOH fraction, $CH_2O_2$ fraction and $H_2O$ layer of $IC_{50}$ were $2.34{\mu}g//ml,\;3.88{\mu}g/ml,\;8.06{\mu}g/ml,\;and\;8.19{\mu}g/ml$, respectively. The radical scavenging activity assay of each fraction showed that the antioxidative activity was observed in the following order: EtOAc fraction $(74.27\pm1.56\%)>MeOH\;fraction\;(60.76\pm3.4\%)>n-BuOH\;fraction\;(59.32\pm0.88\%)>H_2O\;layer\;(41.69\pm2.06\%)$. These results revealed that all fractions, except for $CH_2Cl_2$ fraction, showed high antioxidative activity. Furthermore, the peroxynitrite $(ONOO^-)$ scavenging activity was assayed in each fraction. The result showed that the $ONOO^-$ scavenging activity of EtOAc fraction, MeOH fraction and n-BuOH fraction from raw walnut was $95.14\pm0.36\%,\; 90.02\pm1.19\%\;and\;89.41\pm0.81\%$, respectively. The tert-butylhydroperoxide (t-BHP) treatment in vitro increased lactate dehydrogenase release and lipid peroxidation in renal cortical slices. Such changes were completely prevented by addition of MeOH fraction, EtOAc fraction and n-BuOH fraction of walnut. These results indicate that the walnut extract exerts the benedicial effect against t-BHP-induced cell injury and its effect may be due to antioxidant action. In addition, it is suggested that walnut extract might be developed as the effective scavenger for the prevention of oxidative stress.

• Journal of Life Science
• /
• v.25 no.4
• /
• pp.433-440
• /
• 2015

Several studies suggest that regular consumption of walnuts may have beneficial effects against oxidative stress-mediated disease such as cancer. The present study reports the total phenolic and flavonoid contents, together with the antioxidant and antibacterial activities of several solvent extracts (methanol, n-hexane, ethyl acetate, n-butanol, and water) obtained from walnut (Juglans regia L.) green husk. MIC (minimal inhibitory concentration) values of the walnut extracts for 8 human pathogenic bacteria strain were determined using agar dilution method. Antioxidant activity of extracts were assessed using DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS (2,2’-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid)) assays, EC₅₀ of DPPH and ABTS scavenging activities, and determination of total phenolic and flavonoid content and its correlation with DPPH and ABTS scavenging capacities. Among the six extracts, ethyl acetate extract (EtOAc Ex) showed the highest antimicrobial activity at 3.2 mg/ml of MICs against Staphylococcus aureus SG511. Total flavonoids and polyphenol contents of EtOAc Ex were 42.48 mg of quercetin equivalents (QE)/g and 223.25 mg of gallic acid equivalents (GAE)/g respectively. The highest antioxidative potential was shown by the sample extracted with EtOAc Ex (EC₅₀=13.43 μg/ml for DPPH and EC₅₀=41.83 μg/ml for ABTS radical scavenging activity assay). These results showed that J. regia green husk extracts can be used as an easily accessible source of natural antibacterial agents and natural antioxidants.

• Culinary science and hospitality research
• /
• v.16 no.3
• /
• pp.298-306
• /
• 2010

This study was conducted to develop soybean paste sauce with walnuts and sesame seeds and apply it to cooked spinach to examine the applicability of the sauce. Two factors of soybean paste sauce, soybean paste and glutinous rice paste, were need to decide the quantity of the ingredients. Nine soybean paste sauces were produced with various compounding ratio of soybean paste and glutinous rice paste, and color, viscosity and sensory evaluations were performed. Sensory evaluations were measured by 7-point Likert scale. Color($4.08{\pm}1.22$), taste($4.72{\pm}1.24$), viscosity($4.96{\pm}1.39$) and overall quality($4.24{\pm}1.51$) of the sample(soybean paste 400 g, glutinous rice paste 400 g) got the highest scores. Therefore, the sample(soybean paste 400 g, glutinous rice paste 400 g) was applied to cooked spinach. Cooked spinach using developed sauce and cooked spinach using general soybean paste were prepared and performed sensory evaluation. As a result, all sensory items score of cooked spinach using developed sauce were higher than that using general soybean paste. Especially, taste($4.96{\pm}1.15$) and overall quality($0{\pm}1.16$) of cooked spinach using developed sauce were significantly higher than taste($4.38{\pm}1.53$) and overall quality($3.56{\pm}1.53$) of cooked spinach using commercial soybean paste(p<0.05). Consequently, the applicability of soybean paste sauce using natural seeds was confirmed.