• 한국잠사곤충학회지
• /
• 제51권2호
• /
• pp.142-146
• /
• 2013

최근 국내 농촌진흥청 국립농업과학원 연구팀에서 농가보급품종인 백옥잠(잠123 ${\times}$ 잠124)을 이용하여 피브로인 중쇄 유전자 내에 녹색형광유전자(EGFP)를 도입하여 녹색형광 누에고치를 생산하는 형질전환누에 개발에 성공한 바 있다. 그리고 녹색형광 누에고치는 견사의 주성분인 fibroin heavy chain 유전자에 삽입된 형광유전자의 발현으로 정련을 해도 형광단백질의 고유한 색깔이 그대로 유지되며, 자연광 하에서도 도입 형광유전자 고유의 형광색을 나타낸다. 그러나 형광누에고치는 기존의 $100^{\circ}C$ 내외의 고온 처리에 의한 건조, 자견 및 조사 방법을 이용하면 형광단백질에 심각한 변성이 초래되고 이로 인해 형광색깔을 잃게 되는 단점을 가지고 있다. 따라서 본 연구에서는 녹색형광 누에고치로부터 녹색형광단백질의 변성을 초래하지 않는 누에고치의 저온건조 방법, 저온 진공 감압 처리에 의해 고치 내강 내 침지액 침투방법 및 조사방법을 개발하여, 녹색형광 누에고치로부터 천연의 녹색형광색을 띄는 생사를 생산하였다. 그리고 이들 생산된 녹색형광 생사는 별도의 염색처리 없이 패션의류, 벽지, 조명등갓, 액세서리, 인테리어용품 등의 고부가가치 실크소재로 적용이 기대된다.

• 한국조리학회지
• /
• 제9권2호
• /
• pp.85-97
• /
• 2003

This study is an attempt that Rheology changes are occurred by boiling, frying, and boiling potatoes with soy bean sauce. Three different methods are tested for chemical analysis, fine potato starch grain structural change, sensory evaluation. 1) Alkaline number and acidity number are changed (+)2.17 in raw, decreased (+)1.76 by boiling, increased (+)2.38 by frying, and (-)2.22 by boiling with soy bean sauce. 2) Potatoes are completely dissolved into the gelatinization when they are boiled at 10$0^{\circ}C$ for 15minutes(PB III), fried at 18$0^{\circ}C$ for 3 minutes(PF IV), and boiled with soy bean sauce l0$0^{\circ}C$ for 30 minutes(PS III). 3) The pectin content ratio is decreased according to frying (31.78$\mu\textrm{g}$/$m\ell$), boiling(44.20$\mu\textrm{g}$/$m\ell$), boiling soy bean sauce(36.37 $\mu\textrm{g}$/$m\ell$), Hemicellulose content ratio is decreased according to frying(1.19%), boiling(1.17%), boiling soy bean sauce(0.92%). And the contend of cellulose and lignin is still regardless of any cooking method. 4) The sensory evaluation conducted by 30 university students as panelists showed that there are more significant differences among four samples in appearance, flavour, texture. As a result, the optimum cooking condition for potatoes is that potatoes are boiled l0$0^{\circ}C$ for 15minutes, fried at 18$0^{\circ}C$ for 3minutes, and boiled with soy bean sauce at 1$0^{\circ}C$ for 30minutes.

• 한국식생활문화학회지
• /
• 제30권5호
• /
• pp.552-561
• /
• 2015

This study compared recipes of Korean Traditional steamed dishes, Noodles, Rice cake & Confectionary in Choi's Recipe ("Choi's Eumsikbeop") with those in other literatures written during the mid-Joseon Dynasty. Through this work, it aimed to explore the value of Choi's Recipe ("Choi's Eumsikbeop") in the history of cooking and the meanings of its recipes. Choi's Recipe ("Choi's Eumsikbeop") contains recipes for a total of 20 kinds of food. Specifically, there are seven kinds of Fermented dishes (kimchi (6), and salted fermented food (1)), four kinds of Steamed dishes, seven kinds of Confectionary and Sweet (rice cake (4), jeonggwa (1), and dang (2)), and two kinds of Noodles (dumpling (1), and noodle (1)). Among them, the steamed dishes revealed characteristics of 17th-century food as in other cooking books, and some of them utilized unique ingredients handed down only through head families. Moreover, some recipes showed different cooking methods using similar materials. This suggests the originality of the recipes in this cooking book.

• 한국조리학회지
• /
• 제20권2호
• /
• pp.152-164
• /
• 2014

본 연구에서는 요리활동 프로그램의 교육적 가치와 효과를 인식하여 아동 요리활동 프로그램에 대한 학부모의 기대와 만족을 비교하고, 만족도에 영향을 미치는 요인을 분석하였다. 자녀에게 요리활동 프로그램을 시행하고 있거나 시행한 경험이 있는 학부모를 대상으로 총254개의 표본을 바탕으로, 대응표본 t검정, IPA분석, 회귀분석, One-way ANOVA를 시행하였고, Duncan's multiple test를 통해 사후 검증을 실시하였다. 연구결과, 요리활동 프로그램의 기대와 만족의 차이에는 '언어 표현능력 향상', '수개념 및 과학개념 발달', '내면을 표현하는 표현력 신장', '정서적 안정감과 스트레스 해소에 도움'이 유의한 차이가 있는 것으로 나타났다. 또한 요리활동 프로그램의 만족도에 영향을 미치는 요인으로 '교육내용 및 방법'이 나타났으며, 요리활동 프로그램 기관에 따른 만족도의 차이를 알아본 결과 유의한 차이가 있는 것으로 나타났다.

• 한국조리학회지
• /
• 제4권
• /
• pp.211-224
• /
• 1998

This study is research about coinage and interpretation of Japanese Menus in luxury hotels in Seoul. Japanese Menus consist of three categories. These can be expressed A+B+C groupings. A represents Ingredients, C represents the cooking method, while B shows the name of a region(B1), the seasoning(B2), and a word that expresses the shape of the food(B3), etc. B can be flexible in meaning. However, the setting, A+B+C, is not always used strictly for these category meanings. Ingredients, A, is sometimes used independently(ex, ぃくとろろ), and at other times B1 + C, B2 + C or B3 + C are used. Sometimes A+C is used without B. The most general expression is Ingredients + the method for cooking(A+C Type). By knowing the menu description the food type and cooking method can be discovered. Most concrete method is Ingredients + procedure for seasoning + cooking method(A+B2+C Type) show how something is made and what kind of seasoning. This method is frequently used for roasted dishes with seasoning. Food which is expressed by A, Ingredients, does not require a complicated cooking process and is fixed by a conventional cooking process without any explanation ; delicacies(珍味), an hors d'oeuvres(前菜), sushi(Japanese vinegared rice delicacies) and sliced raw fish. There are two obstacles in interpreting Japanese Menus. First, we cannot look up the menu words easily in a dictionary because the mixing of Chinese Characters and the pronunciation of them differs from Korean chinese characters. Secondly, the names of Japanese food are inserted with a name of a place or another symbolic word, so they sometimes cannot be translated. We should offer various and accurate information for foreign customers because various Non-Japanese people use these restaurants frequently. This will enable them to enjoy themselves more comfortably. Therefore, you should decide the words carefully and provide an explanation about the complicated parts of the Menu when you work with Menu copywriter.

• 한국조리학회지
• /
• 제20권2호
• /
• pp.165-182
• /
• 2014

본 연구는 조리교육학원에서 제공하는 교육서비스와 교육환경의 품질이 교육소비자의 행동의도에 미치는 영향을 파악하기 위해 특화된 조리분야에서 기능인력을 창출하기 위한 교육을 제공하는 교육기관의 교육서비스와 교육환경을 세부적으로 해석하여 효과적인 자료를 도출해내고자 한다. 첫째, 조리교육학원의 교육서비스 즉 교육컨텐츠, 강사서비스, 교육품질이 학원 재수강에 긍정적 영향을 미칠 것인지에 대해 현재 다니고 있는 학원의 인지도가 높거나 학원 등록 후 지속적인 관리가 잘 될수록 긍정적 영향을 미치는 것으로 나타났다. 또한 교육과 교재의 커리큘럼이 중요하게 작용하고 있었다. 강사의 서비스품질, 즉 친절도와 학생들과의 커뮤니케이션 능력 등 교육방식이 좋을수록 타인에게 긍정적인 추천의도에 영향을 미치는 것으로 나타났다. 둘째, 조리학원의 환경 즉, 교육시설과 교육환경이 재수강과 긍정적 구전의도에 미치는 영향에서 교육환경의 모든 요인들이 교육소비자에게 유의미한 영향을 미치는 것으로 조사되었다. 셋째, 교육서비스와 교육환경의 긍정적 요인들은 재수강과 구전의도에 정(+)의 영향을 미치고, 교육서비스 중 강사의 수준과 교육컨텐츠가 행동의도에 정(+)의 영향을 미쳤으며, 교육환경 중 교육시설보다는 환경이 행동의도에 정(+)의 영향을 미친 것으로 나타났다. 따라서 조리교육학원에서 제공된 교육서비스와 교육환경의 품질은 각각 차별화 된 전략을 통해 교육시장의 소비자에게 긍정적 행동의도를 미칠 수 있도록 마케팅 전략 및 경영전략 수립이 필요하다는 것을 알 수 있었다.

• Asian-Australasian Journal of Animal Sciences
• /
• 제32권10호
• /
• pp.1611-1620
• /
• 2019

Objective: The aim was to investigate the influence of ultrasound and adenosine 5'-monophosphate (AMP) marination (UAMP) on tenderness and structure of myofibrillar proteins of beef. Methods: Five groups, the untreated meat (Control), deionized water marination (DW), ultrasound followed by DW (UDW), AMP marination (AMP), and ultrasound followed by AMP (UAMP) were studied. Myofibrillar fragmentation, cooking loss, shear force, thermograms, histological observation of meats and myofibrillar proteins properties were investigated in these different treatments. Results: The results showed that UAMP significantly increased myofibrillar fragmentation index from 152 (Control), 231 (AMP), and 307 (UDW) to 355 (p<0.05), respectively. The lowest cooking loss, shear force and peak denaturation temperature were observed in UAMP. In histological observation, UDW and UAMP had more fragmented muscular bundles than the others. Furthermore, a drastic increase in ${\alpha}$-helix and decrease in ${\beta}$-sheet of myofibrillar proteins was observed in UAMP, implying the disaggregation of protein samples. The synchronous fluorescence spectra of myofibrillar proteins in UAMP suggested the combination of ultrasound and AMP could accelerate the unfolding molecular structure and destroying hydrophobic interactions. The results of circular dichroism and synchronous fluorescence spectra for myofibrillar proteins coincided with the microstructures of beef. Conclusion: The results indicate that ultrasound combined with AMP improved meat tenderness not only by disruption in muscle integrity, increasing water retention, but also altering their spatial structure of myofibrillar proteins.

• 생명과학회지
• /
• 제32권12호
• /
• pp.1013-1013
• /
• 2022

• 한국조리학회지
• /
• 제23권5호
• /
• pp.92-100
• /
• 2017

The purpose of this study was to analyze the current status of 30 restaurants targeted for customized-visit consulting. For this process, experts visited restaurants and conducted consulting to improve the effectiveness of management for restaurants. A frequency analysis was used for general details, and a questionnaire survey was conducted to consult employees and customer groups. The analysis and consulting results were as follows: Firstly,menu need to be improved through restaurants' sanitary state and menu quality improvement. New menu should be developed through continuous training for restaurant operators, the relevant organizations, and cooking skill experts. Secondly, restaurants' cooking skill and knowledge should be secured by training of restaurant operators from the relevant organizations and experts to acquire cooking skills. In conclusion, restaurants' capability needs to be consolidated through persistent and cyclical process to maintain competitive menus and cooking skills. The results also showed that employee group's MOT, foods, menu, and facility education/training should be fortified. In order to reinvigorate the restaurant industry, marketers need to offer continuous education/training and consulting for employees to improve their satisfaction.

• 한국축산식품학회지
• /
• 제35권4호
• /
• pp.441-448
• /
• 2015

Blanching beef for use in home meal replacements (HMR) is an important process that determines the final quality of the beef after the cooking process. Thermal pretreatment also minimizes the change in quality during the main cooking process or storage. In this study, beef samples were washed and sliced, then treated by immersion in boiling water (1-10 min), steaming (1-10 min), or pan-frying in oil (30-240 s). The color after each thermal treatment showed higher L* and b* values and lower a* values compared with the raw beef, except for the pan-frying thermal treatment. The total color difference (∆E) and pH value were significantly increased by panfrying (p<0.05). There was no significant difference in the shear force of the beef samples, except for the sample pan-fried for 210 s. The nutritional content of beef was measured as the moisture, protein, fat, and ash contents, which were 69.96, 16.64, 3.49, and 1.13%, respectively, in raw beef. After thermal treatment, the crude protein and fat contents were increased, whereas the moisture and ash contents decreased. The mineral content, including Na, Mg, Fe, and Ca was highest after pan-frying. The heat treatment decreased microorganisms in all the samples. The total bacteria count in raw beef was 4.5-4.7 Log CFU/g, whereas the bacteria count decreased to 2.2-2.8 Log CFU/g after blanching. Thermophilic bacteria, coliform, mold, and yeast not detected in any thermally treated sample.