• 한국공작기계학회논문집
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• 제17권6호
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• pp.56-62
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• 2008

An Allium-odorum is difficult material to handle because it is soft and weak mechanically. For bundling work of allium-odorum, we must grip in the bundle shape of unit weight. However it is difficult to grip allium-odorum by hand because the bundle bulk is very big. Especially, in packing work, the bundle shape of allium-odorum package is more important than other vegetables because the sale price depend on the bundle shape. In this paper, we propose bundling mechanism for a rectangular shape, and semi-auto bundling mechanism by a eccentric roller and a triangular link. We carry out mechanical model and analysis respectively using the CATIA V5 and SimDesigner. We have manufactured the prototype of the semi-automatic bundling machine, and got satisfied result through field test. This machine is in the process of commercialization.

• 한국작물학회지
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• 제46권4호
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• pp.328-333
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• 2001

Allium is one of the largest genera, which has more than 700 species. PCR by URP (universal rice primer) primers was carried out to get phylogenetic information on 26 species, 62 accessions of subgenus Rhizirideum. The accessions were divided into seven groups at 0.76 similarity level. A. tuberosum (Chinese chives) and A. ramosum represented high similarity of 0.91. A. montanum, A. nutans, A. senescens, A. libani, A. odorum, A. austrosibiricum, and A. narcissiflorium grouped at 0.80 similarity. Some of the wild species, such as A. prostratum, A. polyrhizum, A. odorum, and A. mongolicum, showed different band patterns according to polyploidy, occurrence of B-chromosome, collection site, and origin.

• 한국환경보건학회지
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• 제17권2호
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• pp.102-113
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• 1991

This study aimed to find out the effect of freeze-drying leek against cadmium poisoning on the cholesterol and enzyme activities in serum and superoxide radical, SOD and catalase in liver and kidney of the male rats during the administrered period. In this experiment, male rats of Sprague-Dawley strain were used. The rats were divided into 3 groups which were fed differently either for 5 weeks or for 10 weeks:basal diet, basal diet and cadmium in water and 3 % leek added diet and cadmium in water. Cadmium was administered ad libiturn 100 ppm CdCl$_{2}$ in water. The followings are the results of this experiment. 1. Leek reduced the cholesterol and the activities of GPT increase resulted from cadmium treatment. 2. Leek reduced the rate of cadmium in liver and kidney. 3. Leek reduced the activities of SOR and catalase in liver and kidney, while it enhanced the activities of SOD. 4. Leek reduced the necrosis and swelling in liver and kidney casused by cadmium treatment. This experiment showed that leek-addition group had protective effect against cadmium poisoning and increased ALPase activities in serum. Leek alleviated GPT activities in serum and cadmium concentration, necrosis, and swelling in liver and kidney. Therefore, this experiment concluded that leek has defensive power against cadmium poisoning.

• 한국응용과학기술학회지
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• 제8권2호
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• pp.183-189
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• 1991

This study aimed to find out the effect of freeze-drying leek against cholesterol feeding rats on the cholesterol and lipid in serum, hemolysis in erythrocyte and blood pressure in rats tall. In this experiment, male rats of Wistar strain were used. The rats were divided into 3 groups in 8 weeks : basal diet, 1% cholesterol and 1% cholesterol and 1% leek. The followings are the results of this experiment. 1. In vitro, leek-ext, reduced the hemolysis. 2. Leek reduced VLDL, LDL/HDL-cholesterol in serum. 3. Leek reduced the blood pressure in rat's tail. 4. Leek reduced the fatty change in liver caused by cholesterol treatment. This experiment showed that leek-addition group had portective effect against cholesterol fed and decresed VLDL, LDL/HDL-cholesterol in serum, Leek alleviated hemolysis in erythrocyte, blood pressure in rat's tail and fatty change in liver. Therefore, this experiment concluded that leek has defensive power against cholesterol.

• Preventive Nutrition and Food Science
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• 제1권1호
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• pp.23-29
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• 1996

This study was conducted to investigate the changes in chemical, microbial and sensory characteristics, and antimutagenicity of buchu(leek, Allium odorum) kimchi during fermentation at 15$^{\circ}C$. Reducing sugar contents and pH of buchu kimchi were decreased during the fermentation. The reduction rate of reducing sugar of glutinous rice paste and shrimp added buvhu kimchi(GSBK) was faster than those of control buchu kimchi(CBK) and glutious rice paste added bucku kimchi(GBK). Acidity increased rapidly until 4 days,a nd optimum acidity (0.6%) of bucku kimchi was reached within 2 day. Also total bacterial and lactic acid bacterial counts greatly increased after 4 days of the fermentation. The numbers of lactic acid bacteria after 8 day- fermentation in CBK and GSBK, and 10 day-fermentation in GBK were the highest values, 4.5$\times${TEX}$10^{8}${/TEX} CFU/ml, 4.8$\times${TEX}$10^{8}${/TEX} CFU/ml and 6.1$\times${TEX}$10^{8}${/TEX} CFU/ml, respectively. In the sensory evaluation, appearance of sample was good at 0 day, taste from overall quality of buchu kimchi were asquired the highest values at 6th day. The methanol extracts from buchu kimchi(GBK) showed antimutagenicity against aflatoxin {TEX}$B_{1}${/TEX}({TEX}$AFB_{1}${/TEX})in Salmonella typhimurium TA100. The inhibition ration were 58~69% with treatment of the 5% methanol extracts, and when the adding concentration increased the effect increased.

• 한국환경보건학회지
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• 제18권1호
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• pp.76-83
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• 1992

Effect of freeze drying leek against cadmium poisoning on glutathione peroxidase, on glutathione reductase and on glutathione-s-transferase in liver, kidney and testes of the male rats during the administered period. In this experiment, male rats of Sprague-Dawley strain were used. The rats which were fed for 15 weeks were divided into 4 groups basal diet 3% leek added diet basal diet and cadmium in water and 3% leek added diet and cadmium in water. Cadmium was administered ad libitum 100ppm CdCl$_{2}$ in distilled water. The followings are the result of this experiment. 1. Leek enhanced the glutathione peroxidase activities which were reduced by cadmium treatment in liver, kidney and testes but not significance. 2. Leek reduced glutathione reductase activities which were incresed by cadmium in liver, kidney and testes. 3. Leek incresed the activities of glutathfone-s-transferase in liver but not in kidney and but not in testes. 4. Leek incresed glutathione concentration which was decresed by cadmium treatment in liver and kidney but not testes. This experiment showed that leek-addition group had protective effect against cadmium poisoning and alleviated GR and glutathione-s-transferase activities in tissues. Leek incresed activities of glutathione peroxidase in liver, kidney and testes but not significance. Therefore, this experiment concluded that leek defensive power against long term cadmium poisoning.

• 대한가정학회지
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• 제34권5호
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• pp.85-98
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• 1996

This study was undertaden to investigate the effect of salted anchovy during Puchukimchi fermentation, Puchukimchi is a kind of Korean kimchi made with Puchu(Allium odorum L.). For this purpose, the Puchukimchi with 10%, 15% and 30% salted anchovy was investigated by measuring physicochemical, microbiological and sensory characteristics during fermentation at 5$\pm$2$^{\circ}C$ up to 60 days, In the palatable period, pH was remarkably decreased to the range of 4.8-5.16 and total acidity was increased 2-3 times more than that of initial period. Reducing sugar contents in Puchukimchi increased up to 22days and remarkably decreased. The changing pattern of vitamin C drawed sigmoidal curve, invreasing significantly in the palatable period. The content of lactic acid was a little in the initial fermentation period but increased 3-13 times more than that of the initial fermentation period in the palatable period. The content of malic acid and citric acid were decreased as the fermentation progressed. The contents of Ca, Mg and K was gradually decreased and Na was increased as the fermentation progressed in the same period. There were similiar changes in the number of lactic acid bacteria and total cell number. The score of overall taste, overall acceptability in evaluation during fermentation was high in order of 15%, 10%, 30% level of salt fermented anchovy.

• 한국환경성돌연변이발암원학회지
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• 제21권1호
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• pp.51-56
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• 2001

Kimchi is a major Korean traditional fermented food, as a supplying source of vitamin and minerals which is prepared with various vegetables and condiments such as red pepper, garlic and salted fish etc. There are many types of Kimchi depending on the ingredients and preparation methods used. To investigate the clastogenicity and anticlastogenicity of Baechu (Chinese cabbage) Kimchi and Buchu (leek, Allium odorum) Kimchi in mouse, it was performed acridine orange supravital staining of micronucleus (AOSS-MN) assay using mouse peripheral reticulocytes. Baechu Kimchi and Buchu Kimchi were cultivated by organic agricultural technique, and Kimchi samples were prepared by methanol extraction and lyophilization. First of all, it was studied the clastogenicity of two Kimchi samples themselves (250-1,000 mg/kg) after oral adminstration in mouse. And also to study the anticlastogenic effect of oral administration of Kimchi samples, mitomycin C (MMC, 1 mg/kg, i.p.) was used as micronucleus inducing agent in this study. Dosing scheme was performed as simultaneous (co-treatment), 3 hr before (pre-treatment) and 3 hr after (post-treatment) with MMC treatment. Two Kimchi samples in the range of 250-1,000 mg/kg did not reveal any clastogenic effect in AOSS-MN assay in mouse. They also revealed anticlastogenic effects in post-treatment of Baechu Kimchi (1,000 mg/kg), and in pre-treatment of Buchu Kimchi (500 and 1,000 mg/kg) with statistical significance. The anticlastogenic effect revealed 1 and 6 hr after treatment of Baechu Kimchi, and Buchu Kimchi with 3 and 6 hr pretreatment. Consequently, it is suggested that antimutagenic and anticlastogenic mechanisms of Baechu and Buchu Kimchi in vivo attributed to sipindle formation and kinetic behavior of mutagens such as absorption and metabolism etc.

• 한국식품조리과학회지
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• 제16권4호
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• pp.321-327
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• 2000

본 연구는 부추김치의 담금방법에 따른 부재료가 발효숙성에 미치는 영향을 알아보기 위하여 소금을 첨가한 처리구 A, 간장을 첨가한 처리구 B, 간장과 들깨가루를 첨가한 처리구 C, 멸치액젓을 첨가한 처리구 D, 멸치액젓과 찹쌀풀을 첨가한 거리구 E로 담금 즉시 1$0^{\circ}C$에서 43일간 발효시키면서 색과 조직특성을 알아본 결과는 다음과 같다. 1. 클로로필 및 카로티노이드의 잔존율은 발효숙성이 진행됨에 따라 감소하였다. 발효숙성이 진행됨에 따라 Hunter's color value에서 녹색도를 나타내는“a”값이 감소하였다. 특히 멸치액젓과 찹쌀풀을 첨가한 처리구 E의 녹색이 가장 감소하였다. 2. 수용성 펙틴과 고형분 함량은 전반적으로 발효숙성이 진행됨에 따라 점차로 증가하였는데. 대체로 처리구 B>C>D>E>A의 순이었다. 3. TDF 함량은 발효숙성 초기와 큰 차이가 없다가 발효숙성이 진행됨에 따라 서서히 감소하였다. TDF 함량에서는 큰 차이가 없었으나, SDF와 IDF의 조성에는 변화가 있었는데, 발효숙성 8일째에는 SDF 함량이 전반적으로 5배에서 7배로 증가하였다. 이상의 결과를 종합해 볼 때, 본 실험의 조건하에서 발효숙성은 처리구 B>C>E>D>A의 순으로 빨리 진행되어 간장은 부추김치의 발효숙성을 빠르게 하였으며, 들깨가루 첨가는 발효숙성 말기에 오히려 발효숙성을 촉진하였고, 멸치액젓과 찹쌀풀 첨가는 부추김치의 변색을 가장 빨리 유발하였다는 결과로 보아 담금방법에 따라 부추김치의 발효숙성 양상에 차이가 있음을 알 수 있었다. 따라서 부추김치 담그는 목적에 따라 부재료를 선택하는 것이 바람직할 것으로 생각된다.

• 한국식품조리과학회지
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• 제14권4호
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• pp.421-429
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• 1998

본 연구에서는 부추김치를 담글 때 최적의 찹쌀풀 농도를 찾기 위한 것으로 0.0, 0.5, 1.0, 2.0, 3.0%, 농도의 찹쌀풀을 가하여 부추김치를 담그고, 담근 즉시 1$0^{\circ}C$에서 45일 동안 발효 숙성시키면서 이화학적, 미생물학적 및 관능적 특성을 알아보았는데 결과는 다음과 같다. pH와 총산도는 발효숙성 초기인 0-5일 이전에는 처리구간에 큰 변화가 없었다. 발효숙성이 진행됨에 따라 pH는 감소하였으며 총산도는 증가하였는데 찹쌀풀의 농도가 높을수록 이러한 변화가 크게 나타났고 발효숙성 말기인 35일 이후에는 0.0% 처리구가 오히려 높은 총산도를 나타내었다. 환원당 함량은 모든 처리구에서 감소하였는데 특히 1.0% 처리구가 발효 숙성기간 중 가장 적은 폭으로 완만하게 감소하였다. 3.0% 처리구가 가장 많은 환원당 함량을 보였다. 총 비타민 C 함량은 발효숙성 2일에 크게 감소하였다가 다시 증가한 다음 8일 이후 계속 감소하였는데 말기에는 1.0% 처리구의 함량이 가장 많았다. 총균수는 발효숙성이 진행됨에 따라 증가하였는데 찹쌀풀의 첨가가 미생물의 발효숙성을 도와 발효숙성 막기인 35일 이후에는 3.0% 처리구가 가장 높은 수치를 나타내었다. 발효숙성 기간동안 꾸준한 젖산균수의 증가를 보이며 많게 나타난 것은 1.0% 처리구였다. 관능적 특성에서는 전반적으로 1.0% 처리구가 가장 좋은 점수를 받아 부추김치를 담글 때에는 1.0% 농도의 찹쌀풀을 첨가하는 것이 바람직할 것으로 생각된다.