• 한국버섯학회지
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• 제4권3호
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• pp.88-100
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• 2006

큰느타리버섯의 병재배 시에 생산 단가의 절감과 배지 다양화의 측면에서 대용할 수 있는 재료를 탐색하고 균사 생장률을 높일 수 있는 배지 조성을 찾기 위하여 본 실험에서는 주재료(톱밥 수종), 첨가재료, 무기염류, 활성물질을 대체 첨가하여 큰느타리버섯의 균사 생장률을 비교하였다. 기본배지의 건비지를 대신하여서 감자전분, 야자박, 단백피 탈지대두분, 면실피, 계분을 비율을 조정하여 사용할 수 있음을 확인하였고 특히, 탈지대두분 2~8% 첨가와 계분의 2% 첨가는 기본배지보다 균사생장에 효과적임을 확인하였다. 또한 기본배지의 미송톱밥에 대해 활엽수 톱밥을 대용할 수 있는 것으로 확인하였고 25.2%로 혼합할 때 가장 효과적이었다. 무기염류 실험에서는 $CaCO_3$, 2~3%, $K_2CO_3$, 0.2%, $MgSO_4{\cdot}7H_2O$ 0.1%, $MnSO_4{\cdot}5H_2O$ 0.05%의 농도로 첨가하였을 때 균사생장에 효과적이었다. 활성 물질들은 그 비용에 대한 충분한 효과를 볼 수 없었다.

• 한국식품조리과학회지
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• 제23권5호
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• pp.731-748
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• 2007

In this study, we investigated e kinds and names of side dishes along with their recipes and ingredients occuring in Korean cookbooks published before the 17th century. The side dishes were classified 79 kinds of Guk, 23 kinds of Jjim and Seon, 15 kinds of Gui, 3 kinds of Jeon, 7 kinds of Nureumi, 3 kinds of Bokkeum, 30 kinds of Chae, 11 kinds of Hoe, 7 kinds of Jwaban, 6 kinds of Mareunchan, 12 kinds of Pyeonyuk and 5 kinds of Jeonyak, Jokpyeon and Sundae. The earliest records were found on Guk, Jjim, Jwaban, Po and Pyeonyuk Gui, Namul and Hoe were recorded after the 1500's and Nureumi, Jeon, Jeonyak, Jokpyeon and Sundae were developed relatively late in the late 17th century. As to the kinds of side dishes, Guk was the most common. Guks cooked before the 17th century used different recipes and more types of ingredients than today, including some that are not used today. For Jjim, various seasonings were added to main ingredients such as poultry, meat, seafood and vegetable. Most of the records found for Jjim used chicken as the main ingredient. Gui was recorded as Jeok or Gui and there weren't many ingredients for Gui before the 17th century. Gui was usually seasoned with salt or soy bean sauce and broiled after applying oil. Vegetables were broiled after a applying flour-based sauce. The Jeon cooked at that time was different from the one that is cooked today in that cow organs or sparrows were soaked in oily soy bean sauce before being stewed. Nureumi, which was popular in the 17th century, but rarely made today, was a recipe consisting of adding a flour or starch-based sauce to stewed or broiled main ingredients. Chae was a side dish prepared with edible plants, tree sprouts or leaves. Chaes like Donga and Doraji were colored with Mandrami or Muroo. Hoe was a boiled Hoe and served after boiling seafood. Jwaban was cooked by applying oil to and then broiling sparrows, dudeok, and mushrooms that had been seasoned and dried. For dried Chans, beef or fish was thin-sliced, seasoned and dried or sea tangle was broiled with pine nuts juice. There are some recipes from the 17th century whose names are gone or the recipes or ingredients have changed. Thus we must to try to rebuild three recipes and develop recipes using our own foods of today.

• 보존과학연구
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• 통권32호
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• pp.53-60
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• 2011

조선 왕실의 의궤를 기록된 옻칠 공예품에 관한 제작방법 및 사용재료를 연구하여, 칠기 유물의 보존처리 방안 수립 시 응용하고자 한다. 문헌조사는 "영조정순왕후가례도감의궤(1759)", "정조국장도감의궤(1800)"를 중심으로 하였다. 의궤에 기록된 옻칠 공예품의 경우, 옻칠은 주홍칠朱紅漆, 흑진칠黑眞漆, 석간주칠石磵朱柒로 나타난다. 왕에게 진상되는 물품에는 밑칠에 주로 콩가루를 사용하였고, 그 외에는 콩가루와 골회를 혼용하였다. 밑칠에 송연을 첨가하여 사용하기도 하였다. 왜주홍칠은 전칠을 칠한 후 매칠에 왜주홍을 배합하여 사용한다. 당주홍칠에는 일부 석간주와 주토를 혼용하여 사용하였다. 흑진칠은 전칠과 매칠을 이용하여 칠하는 것을 기본으로 일부 송연을 첨가하여 사용하기도 한다. 석간주칠에는 석간주를 기본으로 주토를 혼용하여 사용하였다. 마지막으로 명유를 이용하여 광택을 내어주었다고 사료된다. 문헌을 통해 조사된 옻칠 공예품의 제작방법과 전통재료가 옻칠 공예품의 보존처리 방안 수립 시 응용된다면 보다 나은 결과를 도출할 수 있을 것이다.

• 한국유기농업학회지
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• 제27권1호
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• pp.65-76
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• 2019

작물생육촉진과 병 방제 기능을 지닌 Bacillus velezensis GH1-13 균주의 대량배양을 위한 최적배지(glucose 0.5%, soy bean flour 0.8%, NaCl 0.15%, $K_2HPO_4$ 0.25%, $Na_2CO_3$ 0.05%, $MgSO_4.7H_2$ 0.1%) 조성을 확립하였다. 최적배지(MMS)를 이용하여 500 L 대용량 발효기에서 배양한 결과 총 균체수 $7.5{\times}10^9cells/mL$, $6.8{\times}10^9\;endospore\;cells/mL$ 및 90% 내생포자 형성률 등 안정된 대량생산을 확인하였다. 최적배지에서 배양한 GH1-13 균체와 배양 상층액의 경우 Colletotrichum gloeosporioides를 포함한 4종의 식물병원성 곰팡이에 대한 항진균활성을 보였다. 또한 식물생육촉진 호르몬의 일종인 IAA 생산량을 비교한 결과, 최적배지에서 배양한 경우 상업용 배지(TSB, R2A)에 비해 2.5~13배 이상 높은 생산성을 보였다. 더불어, 최적배지에 0.3% tryptophan을 첨가하여 배양했을 경우 28.50 mg/L의 IAA 최대 생산량을 보였으며, 이는 tryptophan을 첨가하지 않고 배양한 경우보다 약 4배 높은 수준이었다. 이러한 결과로 볼 때 본 연구에 사용된 B. velezensis GH1-13 균주는 작물생육촉진 및 곰팡이 병 방제 측면의 복합기능 생물학적 제제로서 매우 유용할 것으로 판단된다.

• Journal of Plant Biotechnology
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• 제49권4호
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• pp.356-361
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• 2022

본 연구에서는 Bacillus amyloliquefaciens ISP-5 균주의 최적배지조성을 확인하기 위해 5종의 탄소원(glucose, fructose, sucrose, maltose, corn starch)과 5종의 질소원(yeast extract, peptone, tryptone, soytone, soy bean flour)을 이용하여 각각의 생육을 측정하였다. 그 결과 glucose와 soy bean flour를 각각 최적 탄소원과 질소원으로 확립하였으며 최적 배지를 이용하였을 때 상업용 배지(TSB)에 비해 약 2500배의 생육을 확인할 수 있었다. B. amyloliquefaciens ISP-5 배양액을 상추에 엽면 살포하였을 때 상추의 엽폭과 엽장은 대조군에 비해 8.6%, 12.9%의 증가하였으며, 생체중과 건물중은 대조군에 비해 각각 24.2%, 23.9% 증가하였다. 이러한 결과들을 종합해보았을 때 B. amyloloiquefaciens ISP-5 균주를 이용한 미생물 제제는 상추용 식물생장촉진제로써 활용할 수 있을 것이라 기대된다.

• 동아시아식생활학회지
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• 제21권1호
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• pp.98-107
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• 2011

This study was conducted via survey of 300 enrolled male and female high school students in the Chungnam area. The survey focused on students' dietary habits, changes in dietary habits based on the school lunch menu, and satisfaction of school lunches, in order to identify new methods for changing dietary habits and improving satisfaction of school lunches. Regarding the general characteristics of those surveyed, most were 17 years old, and of the same gender. Ninety-nine percent of those surveyed lived in farming areas, and the majority of students' parents graduated from high school and are self-employed. Research on dietary habits according to gender found that male students ate more regularly than did female students, with a difference of (p<0.001) between the two genders. Regarding the degree of which students ate only what they want, differences of (p<0.05) were found between the genders. The types of snacks frequently consumed were found to be flour-based snacks for the male students, whereas the females mostly consumed sweet foods and bread snacks. Research on satisfaction of school lunches according to gender also showed a difference of (p<0.5). Specifically, 48.7% of male students responded 'average', whereas only 45.3% of female students responded in the same way. The reason for dissatisfaction of school lunches were quality and nutrition for the male students (30%) and taste for the female students (60.4%), with a significant difference according to gender (p<0.05). Regarding the types of food most left over, both female and male students answered fish, bean curd, and soy products.

• 한국작물학회지
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• 제48권
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• pp.49-57
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• 2003

There is much evidence suggesting that compounds present in soybean can prevent cancer in many different organ systems. Especially, soybean is one of the most important source of dietary saponins, which have been considered as possible anticarcinogens to inhibit tumor development and major active components contributing to the cholesterol-towering effect. Also they were reported to inhibit of the infectivity of the AIDS virus (HIV) and the Epstein-Barr virus. The biological activity of saponins depend on their specific chemical structures. Various types of triterpenoid saponins are present in soy-bean seeds. Among them, group B soyasaponis were found as the primary soyasaponins present in soybean, and th e 2, 3-dihydro-2, 5-dihydroxy-6- methyl-4H-pyran-4-one(DDMP)-conjugated soyasaponin $\alpha\textrm{g}$, $\beta\textrm{g}$, and $\beta$ a were the genuine group B saponins, which have health benefits. On the other hand, group A saponins are responsible for the undesirable bitter and astringent taste in soybean. The variation of saponin composition in soybean seeds is explained by different combinations of 9 alleles of 4 gene loci that control the utilization of soyasapogenol glycosides as substrates. The mode of inheritance of saponin types is explained by a combination of co-dominant, dominant and recessive acting genes. The funtion of theses genes is variety-specific and organ specific. Therefore distribution of various saponins types was different according to seed tissues. Soyasaponin $\beta\textrm{g}$ was detected in both parts whereas $\alpha\textrm{g}$ and $\beta$ a was detected only in hypocotyls and cotyledons, respectively. Soyasaponins ${\gamma}$g and $\gamma\textrm{g}$ were minor saponin constituents in soybean. In case group A saponins were mostly detected in hypocotyls. Also, the total soyasaponin contents varied among different soy-bean varieties and concentrations in the cultivated soy-beans were 2-fold lower than in the wild soybeans. But the contents of soyasaponin were not so influenced by environmental effects. The composition and concentration of soyasaponins were different among the soy products (soybean flour, soycurd, tempeh, soymilk, etc.) depending on the processing conditions.

• 한국식생활문화학회지
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• 제14권2호
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• pp.67-81
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• 1999

The present study was surveyed for the normal meal and particular folk meal in east cot area in Kyungpook province, Pohang, Youngduk, and Uljin areas. The results are as below: Most subjects for surveying were 30-40 years old and permanent residents in those areas. For the normal meal, the boiled rice was the top main dishes among 18 main dishes. The folloing upper five main dishes were boiled bean rice, boiled barley rice, boiled miscellaneous cereals rice, noodles, and Bbimbab (miced rice with cooked various vegetables and meats). Less frequent main dishes were raw fish Bbimbab and the various fish soups etc. The two upper side dishes, out of 17 surveyed ones, were kimchi and soybean paste soup. Twelve dishes(about 70%) out of 17 side dishes, the loach soup, the marinated and fermented raw fishes (fish Sikhae'), the baked mackerel, the pickled fishes, the friedsardine, the green seaweed, and the quid, etc. were made from the sea products. For the particular folk meal, about 30 kinds of the specific folk food items of this area were surveyed: Gudungchi' Sikhae', which was made with seaweed, out of the 11 kinds of fish Sikhae', raw fish(Whae') in water, Sigumjang', a salty agar, a steamed seaweed which was covered with the flour or bean power the various kinds of fish soups, the various kinds of fish stews were the particular folk side dishes in these areas. The dietary habit in these east coast areas were affected by the various sea food products, the fishes and the seaweeds, which were acquired easily through four season in these area.

• 한국식품조리과학회지
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• 제30권2호
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• pp.153-160
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• 2014

The purpose of this study was to develop a rice education program and rice cooking practice for university students majoring in foodservice and nutrition. To achieve this purpose, 2 rounds of delphi survey was used by convenience sampling including total of 27 experts in the food and nutrition industry. Below are the findings. First, both the importance and suitability for macro-theme of theory education were in the following order: 'nutrition and health of rice', 'characteristics of rice in food science', 'history and culture of rice' and 'the consumption of rice. Second, the history and culture of rice(traditional culture related to rice, and the origin & history of rice), nutrition and health of rice(main nutritive components and efficacy of rice and prevention of disease), characteristics of rice as food(processed-products of rice and storage, the structure of rice), and the consumption of rice(current status of rice production and consumption) were found to be suitable for the micro-theme of theory education. Third, the education theme for rice cooking practice was determined. Barley sprout song-pyeon and beet song-pyeon were chosen for rice cake. For bread, coconut & walnut muffin, tofu & bean muffin, citron bread, red bean & sweet persimmon pound cake, and sweet potato bread were selected. Dong-rae-pa-jeon, Kimch-jeon-byeong, fried sweet potato fried shrimp were developed for the main dishes.

• 동아시아식생활학회지
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• 제14권3호
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• pp.175-186
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• 2004

The “Jeungbosallimgyeongje” was literature reviewed about the manufacture of Korean sauces. Furthermore, in order to investigate the changes made by time period, other literatures, “Eumsigdimibang(1670s)”, “Sallimgyeongje(1715)”, “Gyuhapchongseo(1815)” and “Choson­mussangyorijebeop(1930)”, were compared. The ingredients mentioned included soy beans, flour, barley, elm trees, red beans and blue beans, etc. In addition, the shapes and sizes of dried soybean paste brick were varied. “Manchojang”, which designated the kind of hot pepper paste, appeared in this book for the first time. During its manufacturing process, it was characteristic to add dried bean paste, sea kelp and fish to produce a novel and higher quality product. From the above mentioned books, we found out that Koreans used only the soybeans and Chinese a mixture of buckwheat, flour and barley in addition to soybeans to make their traditional sauces. According to the“ Gyuhapchongseo” , there was a slight difference in ingredients to add for the manufacture of fish sauce, but the manufacturing methods and the one year period needed for maturing the ingredients were the same.. However, in the “Chosonmussangsinsikyrijebop”, fish sauce and meat sauce were classified separately and their manufacturing methods were different as well. In conclusion, the ingredients of used for the sauces recorded in “Jeungbosallimgyeongje” were various and at first hot pepper sauce made from “Manchojang” appeared and additionally red peppers were added to five kinds of Korean paste and red pepper powder were added to two kinds of Korean paste. The manufacturing method of the sauces changed according to time period, for example, only soybean has been used in Korean traditional sauces and other ingredients used as for Chinese ones eventually disappeared.