• 대한영양사협회학술지
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• 제20권4호
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• pp.306-319
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• 2014

This study is basic research focused on product development and market activation based on analysis of current usage and demand for development of processed blue crabs. A total of 556 subjects aged 20s to 60s living in the Seoul area were surveyed. According to the survey, 65.1% of subjects consumed blue crabs at home, and 82% of them purchased blue crabs whole and undressed. Respondents gave higher marks to taste, nutrition, and texture compared to ingredient preparation, eating method, and price. Majority of blue crab consumers had no experiences of consuming processed blue crabs. Exactly 57.0% of consumers purchased them at big shopping centers, and the reason for purchasing was their good taste. When female consumers purchased processed blue crabs, they checked every part carefully compared to male consumers. Women gave high scores to blue crab powder, blue crab extract, blue crab croquette, and blue crab cake compared to men, demonstrating the necessity of developing processed blue crabs. Furthermore, the experienced processed blue crab group recognized the necessity of developing processed blue crabs compared to the inexperienced group. People showed significant differences in purchasing processed blue crabs according to gender as well as previous experience of blue crab consumption.

• 동아시아식생활학회지
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• 제22권3호
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• pp.357-364
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• 2012

Quality characteristics of sausage with added pine needle powder (0%, 0.5%, 1.0%, 1.5%, 2.0%, and 2.5%) as an ingredient. The basic ingredients of sausage consisted of pork meat 60%, olive oil 20%, and ice water 20%. Sensory properties of sausage were analyzed by a sensory test, and the texture and color characteristics were measured using a texturometer and color meter, respectively. In the results of the sensory test, taste, texture, and overall preference were highest in the sample with added 1.5% pine needle powder. The sausage with added 1.5% pine needle powder was moderate in color intensity, pine needle flavor, and astringent taste. Hardness and gumminess of sausage were higher in 1.0% and 1.5% pine needle powder. However, springness and chewiness of sausage showed no significant differences. In terms of color intensity of sausage, L-value and a-value were lower and b-value was higher, depending on the pine needle powder amount. Development of off-flavor of sausage during storage was greater in 0% and 1.5% added sausages than in 2.0% sausage with increasing storage time. As a conclusion, sausages with added 1.5% and 2.0% pine needle powder were the most suitable for making functional sausage with added pine needle powder.

• 한국조리학회지
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• 제24권1호
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• pp.13-23
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• 2018

This study aimed to investigate the characteristics of 3 pre-treatment of mealworm(Tenebrio molitor), and offer basic research data through appropriate pre-treatment method based on the component analysis result. This study was preparing the control group sample No.0(not contain mealworm), and the other sample (Sample No.1,2,3) was using the mealworm prepared in each of the three methods. By using the sample, this study conducted an inspection for component analysis, mineral contents, pH, color value, total amount polyphenols, DPPH radical scavenging activity, reducing power, acceptance test. Each experiments are three times repeated and validated following the one-way ANOVA analysis to verify a significant difference. Acceptance test conducted by 50 consumers indicate consumption decision for sunsik. using the seven point scale, assessment for appearance, flavor, taste, texture, overall acceptance. The research findings showed that sample containing sauted mealworm(SE2) is higher preference and significant in antioxidant activity(total amount polyphenols, DPPH radical scavenging activity, reducing power). Therefore, it is better to use sauted. The result of this study suggest that sauted mealworm is good ingredient for consumer acceptability and functionality of sunsik. According to results of the study, it is suggested to make better use of food, and provide food developer with meaningful date for market targeting. In addition, this study also provides the information for improving awareness of edible insect.

• 대한치과기공학회지
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• 제39권2호
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• pp.111-118
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• 2017

Purpose: The study aims to evaluate satisfaction of toothpaste adding natural materials extracted from Zanthoxylum schinifolium and various herbs (Pine, Lemongrass, Spearmint). Methods: We performed the first survey to collect basic data for the development of natural herbal toothpaste. Participants were the general public in Jeonju and Iksan of Jeollabuk-do, and a total of 273 questionnaires were analyzed for the study. By adding anthoxylum schinifolium and herbal extracts (Pine, Lemongrass, Spearmint) to the toothpaste, four kinds of natural herbal toothpaste prototypes were manufactured. The second survey was conducted to assess the satisfaction one week after using the natural herbal toothpaste prototypes. Results: Satisfaction with current toothpaste was 3.52. The most important criterion of toothpaste was the prevention of tooth caries. 55.3% participants obtained toothpaste information through advertising. The survey indicated the most worrisome ingredient of toothpaste was surfactant, showing 55.3%. The overall satisfaction of natural herbal toothpaste was 3.99; among the four natural herbal toothpaste, toothpaste 2 (Zanthoxylum schinifolium, Lemongrass) showed the highest satisfaction as 3.99; and toothpaste 3 (Zanthoxylum schinifolium, Spearmint) showed the lowest satisfaction as 3.56. Conclusion: Four kinds of natural herbal toothpaste showed higher satisfaction as 3.99. In particular, the toothpaste adding Zanthoxylum schinifolium and Lemongrass extracts.

• 대한한의학방제학회지
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• 제17권1호
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• pp.85-98
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• 2009

In the oriental medicine, the Persicae Semen is a useful material for promoting blood circulation through removement of the extravasated blood in a blood vessel. This study is based on Dongueibogam, which has been widely used for herbal clinic in Korea. And this study is investigated to make sure of the range of Persicae Semen treatment, the nature of disease, the pathology and the dosage of it in Dongueibogam. The following conclusions were reached through investigations on the main prescriptions that used in Dongueibogam as a key ingredient. 1. The prescriptions of blending with the Persicae Semen are utilized in 25 fields of treatments such as feces, uterus, blood diseases, etc. 2. The Persicae Semen is used in the treatment of constipation, removement of blood stasis of gynecology. 3. The average mass of the Persicae Semen is 0.352g, the standard limited range of adding the Persicae Semen to medical prescription is 0.5$\sim$40g or 6$\sim$40pieces per dose. But, in most case of treatment medicines, an typical and regular adding dose is the range of 2$\sim$4g. 4. The Persicae Semen is one of basic materials for a fundamental prescription among several herbal remedies for the pathology.

• 한국식품조리과학회지
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• 제22권4호통권94호
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• pp.458-467
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• 2006

This study was carried out to determine the functional works and basic ingredients of Sagoonja-Tang on white pan bread. The -experimental groups consisted of 6% mixtures of five(Ed- confirm the number) kinds powders, : B1 for Sagoonja-Tang powder, B2 for Panax ginseng, B3 for Poria cocos, Koidz, B4 for Atractylodes macrocephala, and B5 for Glycyrrhiza uralensis Fisch. The volume of white pan bread somewhat decreased after adding the ingredients, and the volume differences in order from highest to lowest, were white pan bread control>B2>B3>B4>B1>B5. For white pan bread, pH of control, B3, and B5 decreased on the 2nd day during storage, but increased on the 4th and 7th days. In the texture analyses of white pan bread, B4 and B5 showed a higher degree of hardness than that of control, while B2, and B3 were the lowest. In sensory test, the overall acceptability of regular white pan bread in order from highest to lowest was control>B3>B2>B1 ${\cdot}$ B5>B4.

• 한국치위생학회지
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• 제12권3호
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• pp.465-470
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• 2012

Objectives : In general, the active of volatile compounds which become usually known as the principal ingredient of bad breath is closely connected with temperature. In this study, an investigation was made into the correlation between oral malodor and the temperature of rinsing water. Specifically, an analysis was made of saliva in rinsing water with relation to amount, flow and pH. In addition, a calculation was made of O'Leary index. The results are expected to be basic data for oral malodor reduction plans. Methods : A total of 30 women who are in their 20s without any systemic disease and teeth braces and non-pregnant were chosen for the study. The research was carried during 3 weeks from 28 Mar to 11 Apr in 2011. Results : Saliva was not significantly affected by the temperature of rinsing water, in connection with saliva amount, saliva flow and saliva pH. The O'Leary index and oral malodor was the highest in warm water, but the subjects preferred rinsing with cold water. Conclusions : In conclusion, oral malodor was found to be reduced in inverse proportion to the temperature of rinsing water. Thus, it is recommended to rinsing water with warm water after tooth brushing.

• 대한한의학원전학회지
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• 제33권3호
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• pp.49-61
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• 2020

Objectives : The purpose of this paper is to collect basic data about Seo, Byung-Hyo and lay the groundwork for future analysis of his medical ideas. Methods : The life of Seo in regards to family and relationships was reconstructed through his genealogy and newspaper articles. His medical ideas were analyzed through the treatment records in books and historical material. Results : 1. Seo was primarily a clinician rather than a social worker throughout the Korean Empire and Japanese colonial era. 2. 『Summary of Experienced Old Prescriptions (經驗古方要抄)』 was a concise book that mainly took after the 『New Edition on Universal Relief (濟衆新編)』, supplemented by contents from the 『DongUiBogam(Treasured Mirror of Eastern Medicine)』. 3. It is meaningful that Seo's book restored and developed the single-ingredient prescription tradition of the 『DongUiBogam(Treasured Mirror of Eastern Medicine)』. 4. Seo faithfully followed the tradition of royal court medicine and utilized new prescriptions that were proven effective. Analysis of the prescription contents of 『A royal palace's diary(內殿日記)』 displays such characteristic. Conclusions : Seo, Byung-Hyo could be regarded as a clinician who faithfully inherited and developed 『DongUiBogam(Treasured Mirror of Eastern Medicine)』 and 『New Edition on Universal Relief (濟衆新編)』.

• 대한한의학방제학회지
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• 제13권2호
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• pp.125-140
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• 2005

This report describes 48 studies related to the use of Bulbus Fritillariae main blended prescriptions from Donguibogam. The following conclusions were reached through investigations on the prescriptions that use Bulbus Fritillariae as a key ingredient. All kinds of infection in a cough and the malignant tumor recorded the largest number of clinical frequency of the prescriptions in therapeutic use when Bulbus Fritillariae was taken as a principle medicine. The Prescriptions are compounded with Bulbus Fritillariae as a principle medicine can aplly to respiratory disease, eye disease, nose and ear disease, throat disease, a boil. Various pathogenic factors such as consumptive disease, phlegm, phlegm-fire, invasion by wind, affective by cold, fire, dyspepsia-fire are put to practical use. The dosage of Bulbus Fritillariae is 5 bun (about 1.88g) to 1 lyang(about 37.5g), however 1 jeon(about 3.75g) has been taken the most for clinical application. With examination the formulae of presciptions containing Bulbus Fritillariae, I found the basic prescriptions as well as the medicines are in conjunction with Bulbus Fritillariae and the theoretic grounds of formula in combining Bulbus Fritillariae as a group of medicine for presciption through this reseach.

• 한국식생활문화학회지
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• 제27권5호
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• pp.434-444
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• 2012

The purpose of this study was to develop children-friendly education materials based on food replicas for the dietary education of lower grade elementary students. Through a literature review on current dietary problems and dietary education for children, five education themes were chosen: balanced diet, seasonal food, traditional food, noodle culture, and making instant noodles. A total of 304 key food items for food replicas were selected based on the themes: six basic food groups (113 items), balanced meals (37 items), dietary habits (74 items), spring foods (13 items), summer foods (17 items), autumn foods (16 items), winter foods (11 items), Korean traditional foods (52 items), Korean native noodles (18 items), noodles from foreign countries (19 items), and making instant noodles (46 items). Next, a food replica database was developed consisting of name of the food, picture, size, ingredient, recipe, reference, and attached code. Powerpoint slides and teaching plans for all education themes were developed utilizing the food replicas in order to raise interest and understanding of serving size and intake amount. This research provides a basis for the development of food replicas as effective dietary education materials for elementary students and their use in extra-curricular activities, after school programs, community health centers, or food companies.