• 동아시아식생활학회지
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• 제1권2호
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• pp.115-127
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• 1991

Information on brew time for Samhaeju can get from the 26 kinds of classical literature, which deal with Samhaeju. Usually, Samhaeju is brewed on any day of the Boar in January of the lunar calendar. However, any day of the Boar in a year seams to be possible for the brew time. In the first step of the manufacture procedure, nonglutinous and glutinous rice are used with the same propontion. The nonglutious and glutinous rice ratio become higher on the 2nd and the 3rd step than in the 1st step. The amount of water adding to the Samhaeju-base is increased step by step. In the first step, processing type of the cereal is predominantly gruel type, which is followed by rice calce. In the 2nd step, rice cake and doughnut-type rice cake are more common type than gruel type. In the 3rd step, processing type of the cereal in Samhaeju is mostly steamed water-soaked rice. Companing China and Japan with Korea, there is difference in the processing types of the cereal. They use steamed water-soaked rice in any step. Nuruk(fermenter) is added to the cold processed cereal in the first step.

• Asian-Australasian Journal of Animal Sciences
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• 제13권9호
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• pp.1239-1244
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• 2000

In order to investigate the effect of incorporation of thermally processed cereal (maize) grain and differently degradable protein sources in the calf starter, twenty four newly born crossbred $(Bos\;taurus{\times}Bos\;indicus)$ calves were assigned at random to six diets in a $3{\times}2$ factorial design involving three protein sources viz. groundnut meal (GN), cottonseed meal (CS) and meat and bone meal (MB), each along with two differently processed grain, namely ground raw (R) and pressure cooked (P) maize. The corresponding calf starters with green oats (Avena sativa) were given free-choice from 14 d onwards till the end of the 90 d experimental feeding. A restricted milk diet was fed till the age of weaning at 60 d. Total DM intake was not affected by cereal or protein sources. However, daily intake of DM (59.23 vs 66.45 g) and CP (12.38 vs 14.10 g) per kg $W^{0.75}$ was reduced (p<0.05) due to cereal processing. Better (p<0.05) feed and protein efficiencies after weaning and during entire period in calves fed processed maize resulted in a trend of higher $(p{\leq}092)$ growth rate especially when GN was the source of protein. In comparison among protein sources, calves fed MB diets tended to grow faster $(p{\leq}098)$ concurrent with a higher CP intake before weaning. It is thus evident that thermal processing of maize in the calf starter seems to improve calf performance. Moreover, results indicated that feeding of protein and starch sources of matching ruminal degradability may prove beneficial for early growth of crossbred calves.

• 한국식품조리과학회지
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• 제27권6호
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• pp.661-669
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• 2011

This study investigated the quality characteristics of saccharified minor cereal gruel prepared with different grain kojis (rice, buckwheat, sorghum, adlay, and Italian millet koji). The moisture, crude protein, crude lipid, and crude ash contents of raw materials showed ranges of 11.12 - 12.85; 5.81-16.24; 0.56 - 4.36, and 0.28 - 1.93%, respectively. The crude protein, crude lipid, and crude ash contents of the samples showed ranges of 1.64 to 2.44; 0.08 to 0.28, and 0.09 to 0.18%, respectively. The pH, L, a, and b values ranged from 6.11- 6.43; 58.72 - 65.96; 2.92 - 5.76, and 7.81- 9.42, respectively. The viscosities of saccharified minor cereal gruel prepared with different grain kojis were significantly (p<0.05) lower than the unsaccharified minor cereal gruel. After the saccharification, the soluble solids, glucose, and maltose content were significantly (p<0.05) increased, with ranges of $9.58-10.61^{\circ}Brix$; 0.64 - 0.90%, and 0.32 - 0.50%, respectively. A sensory evaluation indicated that minor cereal gruels saccharified using sorghum koji and adlay koji were more acceptable than unsaccharified minor cereal gruel. In conclusion, the cereal kojis could be used as a gruel processing method that would increase the sensory properties and nutritional values of gruels.

• 한국작물학회지
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• 제59권1호
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• pp.59-65
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• 2014

Ethephon을 처리하여 트리티케일의 간장을 단축시켜 도복을 방지하는 방법을 찾기 위하여 시험한 결과 Ethephon 처리시 출수기는 수잉기에 처리했을 때는 무처리에 비해 250 ppm과 500 ppm 농도에서는 2일, 1,000 ppm 이상에서는 4일이 늦어졌으나, 개화기와 성숙기는 차이가 없었다. 간장은 Ethephon 농도가 높을수록 작아졌고, 간장 단축률은 수잉기의 1,500 ppm 처리가 37%의 단축률로 처리 효과가 가장 컸으며, 하위절보다 상위절의 단축률이 컸다. 수장, 영화수, 리터중 등에서 무처리와 큰 차이가 없었고, 천립중은 무처리에 비해 약간 무거웠다. 발아율은 차이가 없었으며, 수량은 처리 농도에 관계 없이 모두 증수하는 경향을 보였으며, 수잉기 1,000 ppm 처리에서 최고 5%까지 증수하였다. 발아에 영향을 미치지 않으면서 수확시기를 앞당길 수 있는 방법을 찾고자 실시한 건조제 처리 후 수확시기 단축효과와 종자의 품질을 보면, 건조제 처리후 수확적기 수분함량에 도달하는 일수는 출수 후 30일 처리가 15일, 출수 후 35일 처리가 10일이 걸렸고, 출수 후 40일과 45일 처리가 5일이 걸다. 건조제 처리 후 수확시기는 출수 후 30일과 35일 처리가 관행재배에 비해 8일, 출수 후 40일 처리가 5일이 빨랐다. 건조제 처리시 천립중은 출수 후 처리 일수가 늦어질수록 무거웠고, 발아율 또한 출수 후 처리 일수가 늦어질수록 높아지는 경향을 보였으나, 출수 후 35일 이후에는 통계적인 유의성은 없었다. 수량은 출수 후 30일 처리구가 관행재배의 37% 수준, 출수 후 35일 처리가 70%수준이었고 출수 후 40일 처리가 92% 수준으로 생리적 성숙기 이전에 건조제를 처리하면 품질에 큰 영향을 준다.

• Asian-Australasian Journal of Animal Sciences
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• 제16권10호
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• pp.1443-1450
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• 2003

Crossbred (Bos taurus${\times}$Bos indicus) calves were used from birth till 14 weeks of age to evaluate three sources of protein that differed in ruminal degradability viz. groundnut cake alone (HD) or in combination with cottonseed meal (MD) and meat and bone meal (LD), when fed along with two sources of non-structural carbohydrates viz. raw (R) and thermally processed (P) maize. Twenty four new born calves were arranged in six groups in a $3{\times}2$ factorial design and fed on whole milk up to 56 d of age. All the different calves received calf startes along with green oats (Avena sativa) from 14 d of age onwards free-choice. A metabolism trial of 6d starters duration, conducted after 90 d of experimental feeding, revealed greater (p<0.05) digestibility of DM, OM, total carbohydrates, NDF and ADF in calves fed on the P diets than on the R diets promoting greater (p<0.05) metabolizable energy intake. The digestibility of NDF was higher (p<0.01) on LD diets where as calves on MD diets exhibited significantly lower digestibility of ADF (p<0.01). The retention of nitrogen per unit metabolic body size was significantly (p<0.05) higher on the LD-P diet than on the diet HD-P which, in turn, was higher (p<0.05) than that of HD-R. Nitrogen retention as percentage of intake was significantly greater (p<0.05) on LD-P than on LD-R diets (52.2 vs. 36.4%). Also, P fed calves utilized nitrogen more efficiently than the R fed as shown by retention of significantly greater proportions of intake (47.4 vs. 40.9%) and absorbed (65.8 vs. 59.5%) nitrogen. Calorimetric evaluation of the diets through open-circuit respiration chamber revealed that the dietary treatments had no impact on methane production by calves. The intake of DE and ME was improved (p<0.01) because of maize processing resulting in greater (p<0.01) retention of energy. The protein degradability exerted no influence on the partitioning or retention of energy. A significant interaction between cereal and protein types was evident with respect to retention of both nitrogen (p<0.01) and energy (p<0.05). In conclusion, no discernible trend in the influence of cereal processing was apparent on the dietary protein degradability, but the positive effect of cereal processing on energy retention diminished with the increase in dietary undegradability.

• 한국농업기계학회:학술대회논문집
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• 한국농업기계학회 1997년도 동계 학술대회 논문집
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• pp.173-178
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• 1997

• 한국식생활문화학회지
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• 제3권1호
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• pp.95-99
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• 1988

식품 압출 성형공법을 이용한 전통 식품의 가공 및 개선에 관한 국내 연구 동향을 조사 평가한 것이다. 여기에서는 특히 Extruder를 이용한 미강안정화공법, 즉석 떡 제조법, 곡류를 기질로한 젖산 발효 음료 및 탁주 제조법에 관한 연구 결과를 다루었다.

• 한국초지조사료학회지
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• 제30권2호
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• pp.135-142
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• 2010

이 연구는 고품질 귀리 사일리지의 제조를 위한 수확시기별 적정 예건시간을 도출하고자 수행하였다. 시험은 국내 육성품종인 삼한귀리를 가을에 파종하고 이듬해 봄인 출수 후 20일 부터 10일 간격으로 3회에 걸쳐 수확하여 각 수확시기별로 0, 4, 8, 32시간동안 예건을 실시하였으며, 각 예건시간별 식물체의 수분변화와 사일리지 제조 후 품질을 분석하였다. 그 결과 귀리는 출수 후 20일 정도에 수확할 경우 4시간 정도 포장예건을 하고, 출수 후 30일 정도에 수확할 경우에는 사일리지 제조에 적합한 수분함량에 도달하여 예건이 필요하지 않은 것으로 나타났다. 사일리지도 수분함량이 약 55~65% 정도가 도달한 시기에 수확한 처리구나 그 수준에 도달하도록 예건한 처리구에서 전체적인 사료가치가 우수한 것으로 나타났다. 사일리지 품질 평가기준의 중요한 요인인 pH와 유기산은 수분변화에 따라 아주 큰 변이를 보였는데 55~65%의 수분조건에서 젖산 함량이 높게 나타났고, 초산과 낙산 함량이 낮았다. 따라서 귀리는 출수 후 20일 경에 수확 시에는 4시간 정도 포장예건을 하는 것이 바람직하고, 그 이후에는 바로 수확하여 곤포로 제조하여도 양질의 사일리지를 생산할 수 있을 것으로 판단된다.

• 한국식생활문화학회지
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• 제6권1호
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• pp.43-54
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• 1991

우리나라 전통 음청류에 관한 역사적 배경을 고찰하고 8세기부터 1940년대까지의 기록으로부터 주류를 제외한 전통음료의 종류와 제조방법을 조사하였다. 옛 문헌에 기술된 음청류는 모두 70여가지로 집계되었으며 이들을 제조방법과 품질특성에 따라 순다류, 유사다류, 탕류, 장류, 숙수류, 미음류, 미식류, 식혜류, 수정과류, 화채류의 10가지로 분류하였다. 옛 문헌에서는 장(漿), 탕(湯), 청(淸), 다(茶)사이에 명확한 구분을 하고 있지 않았다. 밥을 유산균 발효시켜 물로 회석하여 만든 음료인 장(漿)은 신라, 고려시대에는 보편화된 음료로 보이나 오늘날에는 완전히 잊혀진 것으로 판단된다. 그 외의 음료는 18세기에 기술된 제조방법과 오늘의 제조방법 사이에 큰 차이를 보이지 않고 있다.

• Food Science and Biotechnology
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• 제14권3호
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• pp.305-310
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• 2005

Flaxseed is outstanding for lignans and oil rich in ${\alpha}$-linolenic acid which protect against several major illnesses. Better understanding of processing and storage characteristics of flaxseed will increase options for food use. Lignans and oil are found in the hull and embryo, respectively. Comparison of pearling and impact-dehulling processes for separation of lignan and oil-rich fractions showed the impact process was less effective, but easier to scale-up. Screw-pressing embryo reduced oil yield compared to whole seed, but doubled productivity and sharply reduced frictional heating of the oil. Flaxseed hull and embryo, also whole, ground and steamed-ground samples, were stable up to 30 weeks in closed containers at $23^{\circ}C$. Steamed-ground samples in open trays at $40^{\circ}C$ deteriorated markedly (peroxide value > 100 by 22 weeks); yet, whole seed remained stable. Incorporation of 18% flaxseed embryo into yellow perch feed increased ${\alpha}$-linolenic acid to 13 to l4% of muscle and liver lipids, compared to 0.5 to 0.7% in the no-embryo control. Feed conversion ratio, weight gain, and survival were similar. These studies are helping to establish the technological base for processing and utilizing flaxseed and flaxseed fractions to improve human diets.