• 한국식생활문화학회지
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• 제5권4호
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• pp.415-423
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• 1990

'The Joobang' is a cooking book written purely in Korean which came from a Mr. Lee. It is unknown when and by whom this book was written, but it is inferred from red pepper mentioned in this book and from Korean-writting type that the book was written around in the mid-nineteenth century. The contents of 'the Joobang' consist of thirty seven items in all : sixteen items of rice alcoholics, five side dishes, eleven Tucks(rice cakes) and Guaja(cookies) and five processed materials. Cereals for making rice alcoholics were regular rice and sticky rice. In the first brew, rice alcoholics is made all from regular rice, and in the second brew, fifty six percent of regular rice and forty four percent of sticky rice was made use of. For five items of alcoholics forming 31.3% of alcoholics, flour was added, in which case the proportion of leaven to cereals was lower. There were four types of processing cereals in brewing rice alcoholics Jee-ae-bop(steamed rice, 60.9%), thick gruel with cereals ground and completely cooked(8.7%), thick gruel with cereals ground and half cooked (26.1%) and GooMung Tuck(doughnut-shaped rice cake, 4.3%). The comparison of the materials for brewing rice alcoholics and of the types of processing cereals presented in the seven cooking books purely in Korean(Umsik Deemeebang, JoobangMoon, Umsikbo, Sool-mandununbop, Kyuhap chongseo. The Kims' Joobangmoon and The Lee's Umsikbup) showed us the following facts ; Yihwajoo (rice alcoholics brewed around the blooming time of pear trees) and Kwahajoo(rice alcoholics which passed the summed time) were most often introduced and commonest, and the materials for brewing and the types of processing little changed over times. The materials for side dishes were all animal food, and vegetable food was little used for side dishes. Red pepper was used for seasoning. It is a problem of Korean traditional cooking that there were no units of measuring for side dishes. The main materials for Tuck(rice cakes) and Guaja(cookies) were sticky rice, regular rice and honey. There was a variety of terms for the process, from which we can see that the procedures of making Tuck(rice cakes) and Guaja(cookies) were very complicate. Processed materials were chiefly made of sticky rice and the material of firewood(oak trees) and the strength of fire(fire burning vigorously and fire turning to ashes) were described.

• 한국식품위생안전성학회지
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• 제38권6호
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• pp.537-543
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• 2023

본 연구에서는 대형마트, 편의점 및 온라인 마켓에서 수집한 조제커피 제품의 카페인 함량을 모니터링하고 표시사항의 적합성을 검토하고자 하였다. 카페인의 함량은 HPLC을 사용하여 정량 분석하였다. 그 결과, 콜드브루 제품의 카페인 함량은 0.31-1.04 mg이었으며 평균 0.55 mg으로 나타났다. 제품 1개당 평균 함량은 147.27 mg/bottle로 나타나, 일일 권장섭취량을 감안하였을 때 성인 1인당 2.7병을 섭취할 수 있다. 아메리카노 제품의 카페인 함량은 0.15-0.38 mg이었으며 평균 함량은 0.28 mg 수준으로 나타났다. 제품 1개당 평균 함량은 110.42 mg/bottle로 나타나, 일일 권장섭취량을 감안하였을 때 성인 1인당 3.6병을 섭취할 수 있는 것으로 나타났다. 디카페인 콜드브루 제품의 카페인 평균 함량은 5.14 mg/bottle로 나타났으며 일반 아메리카노 제품에 비해 약 95%이상 카페인이 제거되어 식품의약품안전처에서 제시한 디카페인 제품 기준에 충족하였다. 또한, 총 카페인 함량의 허용오차인 120%를 초과하지 않아 관리가 잘 이루어지고 있음을 확인하였다.

• 대한전자공학회:학술대회논문집
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• 대한전자공학회 2005년도 추계종합학술대회
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• pp.1101-1104
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• 2005

As intelligence of robot is developed, consumer of robot changes by ordinary people. Intelligent service robot is produced to a target of ordinary people. It is risen that need the most service robot business. Among the control mobile robot because using network by real time. Do to appear on mobile phone LCD screen being transmitted image from device that acquire transmit of mobile phone user interface development and real time mobile robot in this study. Use the BREW that is Qualcomm's Mobile platform for mobile phone user interface development. Mobile phone JPEG compression function chooses excellent camera phone and display transmit image which send connection setting screen and mobile robot on LCD screen by real time. At the same time, materialize to make screen that can process button input that can control transfer of robot. Also, Relay Server used to help processing of protocol to control direction of mobile robot.

• 정보처리학회논문지B
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• 제13B권3호
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• pp.231-238
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• 2006

본 논문에서는 모바일 게임의 전체 용량 중 상당 부분을 차지하는 이미지를 무손실로 압축하기 위한 방법을 제안하였다. 이미지의 압축률을 높이기 위해 실제로 압축을 수행하기 전에 전처리 과정에서 이미지를 재구성 한 후 RFC-1951에 정의된 Deflate 알고리즘으로 압축하였다. 전처리 과정에서는 이미지의 정보를 바탕으로 사전 기반 부호화의 특징인 사전의 크기를 얻고, 픽셀 패킹과 DPCM 예측 기법을 사용하여 이미지를 재구성하는 방법을 사용하여 일반적인 방법으로 압축할 때 보다 압축률을 향상시켰다. 제안된 압축 방법을 다양한 모바일 게임 이미지에 적용하여 압축률을 실험한 결과 기존 모바일 이미지 포맷에 비해 약 9.7%의 압축률이 향상됨을 보였다.

• 한국축산식품학회지
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• 제30권6호
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• pp.910-917
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• 2010

Makgeolli lees is a jigaemi by product produced by makgeolli brew processing. Jigaemi has high fiber content and therefore can potentially be used in the development of foods rich in dietary fiber. The effects of makgeolli lees fibers on the composition and physico-chemical properties of chicken emulsion systems were studied. The moisture and ash contents, yellowness, and viscosity of chicken meat emulsion systems with makgeolli lees fiber were all higher than those of control. Moreover, chicken batters supplemented with makgeolli lees fiber were characterized by lower cooking loss and better emulsion stability. Chicken emulsion systems with makgeolli lees fiber also had improved emulsion stability and emulsion viscosity, and the best results were obtained with meat batter containing 2% makgeolli lees fiber.

• 한국정보처리학회:학술대회논문집
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• 한국정보처리학회 2006년도 추계학술발표대회
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• pp.717-720
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• 2006

한국 국내에는 GVM(GNFX), WIPI, BREW, MIDP 등 다양한 모바일 플랫폼이 존재하고 있으며, 각 이동통신사별로 서로 다른 플랫폼을 채택하여 사용하고 있다. 이로 인해 개발자는 하나의 콘텐츠를 서비스하기 위하여 각 이동통신사들의 플랫폼에 맞추어서 다양한 버전의 콘텐츠를 개발하거나, 개발된 콘텐츠를 다른 플랫폼에 이식하기 위하여 콘텐츠를 변환하여야 한다. 이러한 이유로 콘텐츠 서비스를 위해 많은 시간과 비용이 소모되고 있으며, 모바일 사용자는 다양한 콘텐츠를 제공받지 못하고 있다. 본 연구팀은 이러한 문제점을 해결하기 위하여 콘텐츠를 자동으로 분석하여 변환해주는 콘텐츠 자동 변환기 시스템을 연구하였고, GVM 콘텐츠를 WIPI Java 콘텐츠로 자동으로 변환해주는 GVMC-to-WIPI Java 변환기를 설계하고 구현하였다. 본 변환기는 한번 개발한 콘텐츠를 단기간 내에 다른 플랫폼의 콘텐츠로 변환할 수 있도록 지원하여, 콘텐츠를 다른 플랫폼으로 이식하기 위한 개발 기간 및 비용을 단축시켜 준다. 또한, 모바일 사용자에게 다양한 콘텐츠를 제공할 수 있도록 한다.

• 한국축산식품학회지
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• 제31권6호
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• pp.817-826
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• 2011

The technological effects of Makgeolli lees fiber (0, 0.5, 1.0, 2.0, and 4.0%) on chicken salt-soluble breast meat proteins in a model system on proximate composition, physicochemical properties, and textural properties were investigated. Makgeolli lees fiber was obtained from Makgeolli brew processing, and the by-products showed good dietary fiber. The moisture and ash contents, water holding capacity, redness, yellowness, hardness, and apparent viscosity of chicken salt-soluble meat protein heat-induced gel systems with Makgeolli lees fiber were all higher than the control without Makgeolli lees fiber. However, protein solubility and electrophoretic patterns did not differ among the control and treatments with Makgeolli lees fiber samples. The chicken salt-soluble protein heat-induced gel systems incorporating Makgeolli lees fiber had improved water holding capacity, textural properties, and viscosity due to Makgeolli lees fiber addition. These results suggest that the addition of 4.0% Makgeolli lees fiber to gel is helpful to improve the physical properties of heat-induced gels.

• 한국식품영양학회지
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• 제26권1호
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• pp.78-84
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• 2013

To reproduce the brewing process of Hongkuk-ju and to identify the functional properties of it, Hongkuk-ju was brewed using different additions of Hongkuk (100%, 90%, 70%, 50%) and Nuruk (0%, 10%, 30%, 50%). The quality elements, including pH, total acidity, reducing sugar content, alcohol content and pigments (yellow, red, monacolin K and citrinin), were measured. The pH values of Hongkuk-ju showed a slight difference (pH 4.08~4.58) right after the $1^{st}$ stage mash; further, the pH on all groups (H1, H2, H3 and H4) in the terminal of the $2^{nd}$ stage mash (9 days in fermentation) were similar, ranging approximately at pH 3.70. The total acidity change did not show a difference directly the $1^{st}$ stage mash (nearby 0.2 %); however, it began to show a slight difference at the terminal of the $2^{nd}$ stage mash between the range of 0.69~0.76%. The residual reducing sugar of the content was decreased with the increased Nuruk content. The alcohol concentrations of the treatment brew with Nuruk ranging from 12.3% to 13.7% were higher than Hongkuk on its own. The yellow and red pigment contents of Hongkuk-ju ranged from 7.2~8.8 O.D. units (yellow pigment) and from 4.4~5.1 O.D. units (red pigment). The production of monacolin K and citrinin was the highest (9.48 mg/kg and 10.14 mg/kg) when the treatment solely brewed Hongkuk. The concentration of Nuruk and the preparation of the seed mash from it were critical factors compared to the treatment of rice in brewing Hongkuk-ju.

• 산업융합연구
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• 제18권1호
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• pp.97-107
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• 2020

예로부터 "갈증이 나면 물을 마셔 해소하고, 번뇌와 근심걱정은 술을 마셔 지워버리고, 피로회복과 정신을 맑게 하려면 차를 마신다"라고 하였다. 이처럼 차는 물과 술보다 오래 마실수록 몸과 마음에 아주 좋은 대자연이 준 귀한 진다(眞茶)이며, 사계절의 기후변화 특징에 따른 양생차를 마심으로써 건강을 유지하게 해준다. 이처럼 차에는 고대인들의 철학사상인 음양의 이치가 숨겨져 있기에 어떤 차를 어떻게 우려 마셔야 음양의 조화를 이루어 양생에 도움이 되는지를 옛 선인들은 알고 있었다. 차의 성분변화에 영향 주는 인자는 천지인의 복합적인 상호작용이 중요하며 그 중에서 차를 다루는 사람의 마음정신이 가장 중요하다. 차는 인간과 자연을 이어주는 교량역활의 천연 양생음료이다.

• 한국축산식품학회지
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• 제32권1호
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• pp.54-61
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• 2012

Makgeolli lees is a by-product of the makgeolli brew processing. Makgeolli lees contains high levels of fibers, which can be separated and used to develop foods rich in dietary fibers. The purpose of this study was to determine the effect of makgeolli fibers (0-4%) on proximate composition, caloric content, pH, color, cooking yield, textural profile, and sensory characteristics of chicken-emulsion sausages. The moisture content of 1, 2, and 3% makgeolli lees fiber-amended product was higher than the control, while that of the 4% product was not. Total calorie estimates of makgeolli lees fiber-amended sausages were lower than the control, except for in the case of the 4% treatment. Moreover, chicken sausages supplemented with makgeolli lees fiber had higher cooking yields and improved textural properties. Chicken emulsion sausages prepared with makgeolli lees fiber had improved overall acceptability, and the best results of sensory characteristics were obtained for the emulsion sausages containing 2% makgeolli lees fiber.