• 한국응용곤충학회지
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• 제47권4호
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• pp.491-495
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• 2008

초콜렛 포장에 스티커를 붙이기 위해 사용되는 접착물에 계피(Cinnamonum cassia Blume) 추출물을 혼합하는 것은 화랑곡나방(Plodia interpunctella Hubner)에 의한 침입으로부터 초콜렛 제품을 보호하기 위한 효과적인 한 방법이다. 처리농도별 제품을 개별적으로 투입한 비선택 실험에서 0.02와 0.025%의 계피 추출물을 처리한 포장지로 포장된 초콜렛 제품은 $28.1^{\circ}C$와 70-75%의 실험 조건에서 30일까지 화랑곡나방이 침입하지 않았으나, 계피 추출물이 첨가되지 않은 포장은 화랑곡나방에 의해 침입되었다. 처리농도별 제품을 혼합 투입한 선택 실험에서 0.02와 0.025%의 계피 추출물을 처리한 포장지로 포장된 초콜렛 제품은 $28.1^{\circ}C$와 70-75%의 실험 조건에서 60일까지 화랑곡나방에 의해 침입받지 않았는데 반해, 계피 추출물이 첨가되지 않은 제품은 화랑곡나방에 의해 침입을 받았다. 제품의 계피향 흡착 유무를 알아보기 위해 실시한 패널 테스트 결과 포장지에 계피 추출물을 처리하여도 제품에 향이 흡착되지 않아 소비자의 선택에 영향을 미치지 않을 것이라 판단되었다.

• 대한지역사회영양학회지
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• 제20권3호
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• pp.188-196
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• 2015

Objectives: The purpose of this study was to investigate the eating behavior toward processed foods among college students who live in different types of residence. Methods: This is a cross-sectional study targeting a total of 476 college students living at home with their family, living in a rental house with self-boarding, living in a lodging house, and living in a dormitory. Eating behaviors, including preference and the frequency of processed food intake were surveyed and compared according to the type of residence. Results: The rate of skipping a meal was significantly higher among students who reported self-boarding than those living in other types of residences. The main reason for skipping meals was that they got up late. In the entire study population, the main reason for consuming processed food was easy-to-cook (33.8%) and the primary consideration for choosing processed food was the price (54.0%). The processed food the most favored by college students was the processed noodles; those living at home with their family or living in a dormitory preferred milk products; those living in a rental house with self-boarding or in a lodging house preferred confectionery, retort pouch, convenience food, and canned/bottled food. The frequency of processed food intake was significantly higher in the students who reported self-boarding than those living in other types of residences (p < 0.001). Conclusions: Students' preference toward processed foods differed according to their type of residence. The frequency of processed food intake was significantly higher in students who reported self-boarding indicating that the type of residence of student is associated with their choices and consumption of processed foods.

• 동아시아식생활학회지
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• 제11권4호
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• pp.235-246
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• 2001

The survey on the practice of the memorial ceremonial food in Chuncheon area showed it varied according to social position of officiator, location(inland or seaside town) , and personal condition. The study included the foods prepared for the memorial services on the memorial day. New Year's Day and Chusok. 1. 40.4% of the subjects were in the thirties at their age, 46.6% were high school graduates, 57.3% were the first daughter-in-law, 40.4% had no religion, 30.9% were working at public administration and earned less than 1 to 1,5 million won monthly. 2. 71.7% of the subjects who replied that the ancestor worship service had to be kept were Buddhists. 55.4% of them were high school graduates, and 58.8% of them ran independent businesses. They learned how to practice the ancestor worship service from their mother before marriage or from their parents-in-law after marriage. 3. The older the officiators, the better they wanted to keep the traditional format of the service, but the Christians and Catholics wanted to change the format to western style in the future. 4. 92.7% of them served cooked milled rice. They prepared the soup in the order of beef soup, radish soup and dried Alaskan pollack soup. 5. Among cooked vegetable dishes, bracken was used the most and balloonflower root, mung bean sprout and spinach followed. Among jeon(pan-fried foods). frozen Alaskan pollack was used the most and buckwheat, mung bean and meatball followed. 6. They served san-juk(beef kebab) mostly on the ceremony. Among the grilled foods, tofu was the favorite, and croaker followed. 7. Among the fried foods. squid was the favorite, and sweet-potato and shrimp followed. Among the dried foods. they used in the order of dried Alaskan pollack, dried beef and squid. 8. Among the rice cake and traditional confectionery, they used in the order of Yak-sik(sweet rice cake), Gang-jeong(fried glutinous rice cookie), Jeol-pyun and In-jeol-mee. Among a beverage, they served Sik-hye(fermented rice drink) mostly. 9. Among fruits, apples. jujube, chestnut and dried persimmon were served. Aong a liquor, Cheongju was served mostly. 10. Soy sauce, salt and salted fermented fish were served, too.

• 한국식품저장유통학회지
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• 제12권3호
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• pp.292-298
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• 2005

발효식품 담금 용기로 사용되고 있는 유리, polypropylene(PP), polyethylene terephthalate(PET), 스테인레스 용기, 옹기에 고추장을 담아 $30^{\circ}C$에서 4개월 동안 발효하는 동안 물리적, 화학적, 미생물적인 품질변화를 측정하여 담금 용기의 효과를 비교 평가하였다. 높은 기공성을 가진 옹기는 다른 용기에 비해 전체 발효기간에서 높은 호기성 세균수, 젖산균수, 효모수를 보여서 가장 왕성한 발효진행을 보였으며, 이와함께 높은 protease 활성을 유지시키고, 아미노태 질소와 유리 아미노산을 생산하였다. 아울러 옹기에 담금 한 고추장에서는 높은 총산함량과 낮은 pH를 얻게 하였으며, 환원당도 많이 생성시켰다. 이러한 변화는 발효 $2{\sim}3$개월에 완성되어졌다. 하지만 높은 기공성에도 불구하고 옹기에서 발효된 고추장은 타용기구에 비해서 수분손실과 염도상승은 현저하지 않았는데, 이는 시간의 경과에 따라 옹기벽면에서의 기공이 고추장 성분에 의하여 일부 닫혀짐에 의한 것으로 해석된다. 이러한 성분변화의 결과로 인하여 옹기에서 발효된 고추장은 관능적인 품질에서 타 용기처리구에 비해 유의적으로 우수하였다.

• Applied Biological Chemistry
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• 제47권1호
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• pp.92-95
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• 2004

한국산 배과피의 기능성 원료로서의 가능성을 알아보기 위하여 폴리페놀 성분을 분획하여 그 생리활성 및 암세포증식능에 대하여 살펴보았다. 전자공여능에서는 50 ppm에서 분획물 II, III에서 80% 이상으로 나타났으며 SOD 유사능은 분획물 II, III의 500 ppm군에서 50-60%의 효과가 인정되었다. 통풍과 관련있는 xanthin oxidase 실험에서는 분획물 I의 저해 효과는 미미하였으나 II와 III에서는 50 ppm에서도 80%에 이르는 높은 저해효과가 관찰되었으며, 유선암세포(MDA) 생육억제 실험에서는 분획물 II보다 III가 높은 증식억제능을, 2,000 ppm에서는 약 60%의 억제능을 나타내었고, 전립선암(PC-3)의 세포억제효과에서는 III보다 II에서 오히려 억제 효과가 높았고, 500 ppm에서 약 23%의 억제효과가 관찰되어 한국산 배과피의 기능성 소재로서의 가능성을 확인할 수 있었다.

• Applied Biological Chemistry
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• 제33권4호
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• pp.293-300
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• 1990

토토리전분의 지방합량 변화에 따른 이화학적 성질 변화를 건조전분, 탈지전분 및 지방산재첨가전분을 제조하여 비교 검토하였다. 탈지와 지방산재첨가에 의한 전분 표면의 손상은 관찰되지 않았으며 건조전분, 탈지전분 및 지방산재첨가전분의 팽화력과 용해도는 측정온도 범위내에서 비슷한 경향을 보이며 증가하였으나 지방산재첨가전분의 경우 두 전분에 비해 그 값이 낮았다. 호화양상의 경우 전처리 조작에 따른 호화개시온도에는 변화가 없었으나 최고점도값과 breakdown값에는 영향이 있는 것으로 관찰되었다. 전분의 유동형태는 시료전분 모두 유동거동지수값이 1보다 작고(0$2.19{\sim}2.69Kcal/g\;{\cdot}\;mol$, 탈지전분이 $2.79{\sim}3.75Kcal/g\;{\cdot}\;mol$, 지방산재첨가전분이 $1.70{\sim}2.11Kcal/g\;{\cdot}\;mol$이었다.

• 한국식품영양학회지
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• 제25권4호
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• pp.1055-1060
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• 2012

In order to produce Hongkuk-ju, the production and characterization of Hongkuk (Monascus red koji) by Monascus anka KCTC 6121 were investigated. The optimum cultural conditions for the production of enzyme (${\alpha}$-amylase and glucoamylase) and pigment (yellow and red) from this strain on solid culture (steamed rice) were examined. The results showed that the production of ${\alpha}$-amylase and glucoamylase reached the highest for 9 days and 8 days, respectively. Since then, the productions decreased slightly. The production of yellow and red pigments reached the highest for 8 days, decreasing slightly soon after. The optimal content of the initial moisture equally presented 30% in the enzyme and pigment production. After that, the enzyme production decreased slowly, whereas pigment production decreased sharply. The optimal temperature of the culture also showed $30^{\circ}C$ in the production of enzyme and pigment. It was found that the initial inoculum size in enzyme and pigment production was 10% and 20%, respectively. Under these optimal conditions, the production of monacolin K and citrinin was 74.35 mg/kg and 5 mg/kg for 12 days, respectively.

• 한국식품과학회지
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• 제39권2호
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• pp.158-163
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• 2007

본 연구는 curdlan 복합필름을 제조하고 물성을 비교하기 위해 수행되었다. 우선 low set 방식과 high set 방식 중 적절한 방식을 선정하였고, 순차적으로 AMG나 oleic acid 중에서 적절한 방습소재를 선정하였으며, PB와 PIB 중에서 적절한 물성개량제를 선정하고자 하였다. 그 결과 high set 필름이 low set 필름보다 신장율은 다소 작지만 인장강도가 높고 수증기 투과도가 낮기 때문에 curdlan 복합필름 제조에는 high set 방법이 더 적합하며 이때 PEG는 2.0g 첨가하는 것이 유리할 것으로 판단하였다. 또한 oleic acid 첨가군이 AMG 첨가군보다 인장강도와 신장율이 더 크고, 수증기투과도는 더 낮은 편이며 특히 oleic acid 0.3g 첨가한 경우 신장율과 수증기 차단성 면에서 유리하므로 방습소재로서 oleic acid를 0.3g 첨가하는 것이 적합할 것을 판단하였다. PIB 첨가군이나 PB 첨가군 모두 인장강도와 수증기투과도는 비슷하나 신장율의 경우는 PIB 첨가군이 PB 첨가군보다 더 큰 것으로 나타났으므로 유연성과 관련된 물성개량 측면에서는 PIB 첨가가 더 유리할 것으로 판단하였다. 종합적으로 curdlan에 가소제 PEG와 방습소재 oleic acid와 물성개량제 PIB를 첨가하는 것이 유연성과 관련된 물성 면에서 가장 유리할 것으로 판단하였다.

• 한국지역사회생활과학회지
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• 제26권1호
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• pp.39-49
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• 2015

This study evaluates nutrition knowledge, dietary behaviors and food group acceptability based on a sample of 514 of new employees in Gyeonggi area. Among the respondents, 70.6% of male, and their age was 30.7 Most were college graduates (94.9%) and unmarried (86.3%). Based on the BMI males tended to be overweight, whereas females, normal. In terms of health consciousness based on five-point Likert-type scale, the average score for the health status was 4.18 indicating good health, and health attention was 4.88 indicating high health attention. Dietary behaviors were evaluated using five-point Likert-type scale. According to the results, the total score for regular diet based on 5 items was 9.6; that for a balanced diet based on 7 items was 22.2; and that for practical diet action based on 8 items was 22.3. That is, the respondents were on an irregular diet but tried to balanced diet through appropriate diet action. Food acceptability was evaluated using a five-point Likert scale ranging from "strongly dislike(1)" to "strongly like(5)". The score of meat group was 3.67; that for the fish 3.43; and that for the vegetable group was 2.86. Females were slightly more like to accept fruits 3.60 than males 3.48;(p<0.05). The total score for nutrition knowledge based on 35 items was 20.5. A balanced diet was correlated with egg acceptability (p<0.01); energy-related knowledge with confectionery preferences (p<0.05); and vitamin knowledge, with snack affinity (p<0.05). Health attention was negatively correlated with seafood preferences for male(p<0.05) and with snacks for females(p<0.05). The respondents were strongly interested in and aware of their health, but this did not lead to their food preferences. These results suggests that dietary habits can lead to nutritional balance for maintaining the health of employees.

• 한국식품조리과학회지
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• 제24권6호
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• pp.899-904
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• 2008

Dasik is a type of Korean traditional confectionery that is kneaded with various grains, nuts or herb flour and honey and then pressed with a decorative press. Soybeans are a rich in protein, lipids, dietary fiber, minerals and fat soluble vitamins. Spirulina is a functional food that contains protein, lipids, carbohydrates, minerals, vitamins, dietary fiber and pigments. In this study, soybean Dasik containing spirulina was developed in an attempt to provide an easy method of incorporating spirulina into daily dietary life. In addition, we evaluated the quality characteristics of the soybean Dasik with spirulina that was developed here. Specifically, 0, 10, 20 and 30% spirulina was added to the soybean powder that was used to prepare soybean Dasik. Soybean Dasik that contained 30% spirulina had a higher moisture content and lower hardness when compared to other groups. In addition, the L, a and b value decreased as the level of spirulina increased. Furthermore, the antioxidant activity of soybean Dasik increased according to the increase in the addition of spirulina. Specifically, the $IC_{50}$ values of the DPPH and hydroxyl radical scavenging activity of the control group were 76.6 mg/mL and 100.7 mg/mL, respectively, whereas these values were 26.3 mg/mL and 32.9 mg/mL, respectively, in Soybean Dasik that contained 30% spirulina. When a sensory evaluation was conducted, the overall preference decreased as the level of added spirulina increased. When the buying intension was evaluated, the control group had the highest score (7.8), followed by that of the Dasik that contained 20% spirulina (7.2) The buying intention was lowest for the Dasik that contained 30% spirulina. In conclusion, Soybean Dasik that contained up to 20% spirulina would be maketable.