• 한국식품영양학회지
• /
• 제21권3호
• /
• pp.288-292
• /
• 2008

To save cost and time in Kimchi manufacture, the use of raw red-pepper paste and device-mashed vice materials, in place of dried red-pepper powder, was examined. Two kinds of Kimchi were prepared: One with dried red pepper powder and device-not mashed vice materials and the other with raw red pepper paste and device-mashed vice materials. Then pH, total acidity, total viable cell counts, total lactic acid bacteria and sensory characteristics were evaluated. Comparisons of the two Kimchis, indicated that changes in pH, total acidity, the total number of viable cells and total lactic acid bacteria were similar between the two groups. The acceptability score of the Kimchi made using the raw red pepper paste and device-mashed vice materials was slightly lower than that of Kimchi made using the dried red-pepper powder. This color was indistinctly changed since the vice materials were mashed and mixed. In conclusion, the results indicate that when manufacturing Kimchi using device-mashed vice materials, Kimchi of better quality can be made by adding dried red-pepper powder.

• 한국식품영양학회지
• /
• 제35권6호
• /
• pp.531-536
• /
• 2022

Umami taste-yielding foods, such as, Joseonganjang, dried anchovies, dried shiitake, dried Konbu (kelp), and Yukjeot, are widely used in the Korean cuisine as soup base. While Umami taste enhancement related to Kokumi taste substances has been proposed in human sensory studies, the potential action of Kokumi taste substances has not been explored on calcium-sensing receptors (CaSR), here referred to as Kokumi taste receptors. In this study, we investigated the effect of Umami taste-yielding foods on Kokumi taste receptors using cells expressing human CaSR. We monitored the temporal changes in intracellular Ca²⁺ in HEK293T cells expressing CaSR in response to aqueous extract of Joseonganjang, dried anchovies, dried shiitake, dried Konbu, and Yukjeot. Kokumi substances tested-glutathione and γ-Glu-Val-Gly- evoked intracellular Ca²⁺ influx in a concentration-dependent manner. A similar increment of intracellular Ca²⁺ influx was induced by Joseonganjang, Yukjeot, and dried anchovies, but not by dried shiitake and dried Konbu. Only Joseonganjang- and Yukjeot-evoked intracellular Ca²⁺ influx was significantly reduced by NPS 2143, a CaSR-specific antagonist. These data indicated that some Umami substances/Umami-yielding materials could activate CaSR, but this property was not observed for all the Umami tasting substances.

• 한국수산과학회지
• /
• 제36권5호
• /
• pp.437-441
• /
• 2003

This research investigated the effects of processing conditions and natural antimicrobial materials on quality of freeze-dried, seasoned and roasted Alaska pollack (Theragra chalcogramma). The optimum dipping time and moisture contents of freeze-dried Alaska pollack were 1 sec in $1\%$ salt solution, $48.6\%$ respectively. The freeze-dried, seasoned and roasted Alaska pollack product showed high sensory value. As sterilization time increased over 30 mins in water bath at $100^{\circ}C$ the browning degree of the freeze-dried, seasoned and roasted Alaska pollack product increased. Among various antibrowning agents, $3\%$ corn starch was better in preventing browning than sporix treatment. The freeze-dried, seasoned and roasted Alaska pollack product added with lactate Ca and catechin had the antimicrobial, and the VBN contents of the product showed low level.

• 헤리티지:역사와 과학
• /
• 제46권3호
• /
• pp.172-193
• /
• 2013

본 논문은 도쿄 오쿠라슈코칸(東京 大倉集古館)에 소장되어 있는 고려 후기의 협저보살좌상(夾紵菩薩坐像)의 연구를 통하여 한국 협저불상에 나타나는 제작 기법과 재료에 관하여 고찰한 것이다. 연구방법으로는 먼저, X-ray 데이터와 현장조사결과를 종합하여 이 상에 나타나는 제작기법과 재료의 특징을 분석하였다. 이것을 기초로 제작과정에 대한 가설을 세운 다음, 검증을 위하여 실제 제작과정을 재연하고 각 공정에 적용된 기법의 특징과 재료에 대하여 상세히 서술하였다. 특히, 협저기법과 재료 부분에 있어서는 육안관찰 결과를 토대로 문헌자료와 비교 검토하며 추정하였는데, 칠예기법의 교과서격인 명대(明代) 황성(黃成)이 편찬한 "휴식록(?飾?)"의 기록을 중심으로 적용하였으며, 한국의 전통나전칠기 제작기법에 사용되고 있는 재료도 참고하였다. 그 결과, 오쿠라슈코칸상에 나타나고 있는 제작기법과 재료의 특징은 호놀롤루 미술관(Honolulu Museum of Art)에 소장되어 있는 송대(宋代) 원부2년명(元符二年銘 1098) 협저나한좌상(夾紵羅漢坐像)과 많은 부분에서 유사성이 있음을 알 수 있었다. 특히, 원형(原型)의 흙과 심목을 제거한 후 새로 심목을 제작하여 넣지 않아 상의 내부가 텅 비어 있는 점이나, 소상(塑像)의 단계에서 완전한 형태를 만들어 베 바르기를 하는 점, 소상의 흙과 심목은 상의 아랫부분을 통해서 제거하는 점, 모델링(Modelling) 작업 단계를 거치지 않으며 마감층이 매우 얇다는 점 등이 공통된 특징이다. 그 외에도 보발과 영락 등 장식물을 가소성 재료로 따로 만들어 상을 장엄하는 것은 송대에 크게 유행하였던 기법으로, 오쿠라슈코칸상이 송대의 협저불 제작기법으로부터 많은 영향을 받았을 가능성에 대해 시사한다. 한국 협저불상에 대해서는 기원과 역사에 관한 명확한 기록이 전하지 않으며, 현존하는 작품도 매우 한정되어 있다. 원풍연간(元豊年間 1078~1085)의 협저불상 전래를 알 수 있는 "선화봉사고려도경(宣和奉使高麗圖經)"의 기록도 최초의 전래시기로는 보기 힘들다. 또한 현재 남아 있는 협저불상들을 통해 제작기법의 전래경로를 명백하게 찾아내기도 그리 쉬운 상황만은 아니다. 그러나 본 연구를 통해 오쿠라슈코칸상을 위시한 현존하는 한국의 협저불상들은 적어도, 협저불상 제작기법의 정설처럼 알려져 있던 기존의 일본 탈활협저불상의 제작기법과는 많은 차이점이 있음을 밝혀낼 수 있었다.

• 한국식품저장유통학회지
• /
• 제30권3호
• /
• pp.419-433
• /
• 2023

Dried apple bugak, a traditional Korean dried food, was made using superfine powders of glutinous rice (GR), non-glutinous rice (NGR), and Wasabia koreana Nakai leaf (WKNL) as coating materials. This study aimed to determine the effect of coating sliced apples with superfine GR powders substitute with superfine NGR and WKNL powders at different ratios. Apple slices coated with superfine GR, NGR and WKNL powders were air-fried and compared with dried and air-fried apple bugak coated with superfine GR powders. The results showed that coating apple slices with superfine GR powders with the addition of superfine NGR and WKNL powders significantly increased oil absorption capacity and antioxidant activity but reduced viscosity, water absorption capacity, total polyphenol, total flavonoids contents, and improved color and structural improvements. Among all the samples, 80:20:5-treated (GR:NGR:WKNL) dried and air-fried bugak showed enhanced quality characteristics. Thus, the results suggested that coating apple slices by the substituting GR superfine rice powders with 10 or 20% of NGR and 3 or 5% of WKNL superfine powders produces good quality dried and air-fried bugak with nutritious characteristics.

• 한국식품과학회지
• /
• 제21권3호
• /
• pp.321-325
• /
• 1989

곶감을 장기유통 하기 위해서는 포장재와 포장방법을 달리해서 저장기간에 다른 품질평가를 한 결과는 다음과 같다. 폴리에칠렌 필름 시험구는 저장 $1{\sim}3$개월만에 부패되었으나 나일론 적층 시험구는 가스 치환 포장 후 상온저장시 1.5개월, 저온저장시 약 5개월 후에도 맛과 조직이 좋았다. 알루미늄 포일 적층 시험구는 상온저장시 5개월, 가스충진 저장시 8개월, 저장 후에도 품질이 좋았다. 따라서 곶감의 적정 저장조건은 상대습도 75%, 수분함량 37% 내외에서 저온저장해야 한다고 판단되었다.

• 대한설비공학회:학술대회논문집
• /
• 대한설비공학회 2007년도 동계학술발표대회 논문집
• /
• pp.176-181
• /
• 2007

This study aims to evaluate theoretically heat transfer characteristics and heat flux performance in ondol system of dried type is composed of panel of ceramics to improve of thermal conductivity and fin to expand heat. To this end, we analyzed effect of design factors(temperature of hot water, set temperature of room and thermal conductivity of finishing materials) in ondol system of dried type by heat transfer analysis. The main results of this study are summarized as follows; The deviation of heat flux and temperature was reduced by heat expansion from fin decreasing heat loss generated in air layer. The temperature and heat flux in upper finishing materials surface linearly increased according to temperature increment of hot water, but the temperature distribution in upper surface was assessed uneven. The greater heat resistance value of upper finishing materials, the deviation of maximum temperature and minimum temperature was decreased. Also, we suggested a basic design data about ondol system of dried type through an analysis of simulation results on heat transfer characteristics and heat flux performance.

• International Journal of Industrial Entomology and Biomaterials
• /
• 제42권1호
• /
• pp.14-20
• /
• 2021

Mulberry was dried with low temperature vacuum dryer using microwave. The nutritional compositions of microwave-dried mulberry including proximate composition, sugar content, mineral content, total phenolic, flavonoids, and anthocyanin, beta-carotene, vitamin C, and amino acid composition were measured. Sugar contents of mulberry were 42.6 mg/100g (Cheongilppong) and 43.27 mg/100g dw (Gwasang No. 2). The main components of mulberry sugars were fructose and glucose. Mineral analysis showed that K, P, Ca, and Mg were abundant regardless of mulberry cultivars.

• 한국식품저장유통학회지
• /
• 제11권4호
• /
• pp.437-440
• /
• 2004

곶감은 상온 유통 시 백분과 갈변이 발생하며, 조직의 경화가 일어난다. 이러한 문제점들의 해결을 통한 상품성 유지를 위하여 전처리와 포장재에 따른 저장 곶감의 품질변화를 조사하였다. 그 결과 citric acid, salt, xylitol, L-cysteine을 처리 한 처리구(TB)의 Nylon 적층필름포장구(N/LDPE)가 상온($18^{\circ}C$)에서 6개월 동안 저장 시 다른 처리구 보다 곶감의 표면도 마르지 않았고, 갈변도나 분과 곰팡이, 중량변화율에서 가장 초기의 품질과 비슷하게 나타났고, 상품으로써의 가치가 가장 높음을 알 수 있었다.

• 한국식생활문화학회지
• /
• 제17권4호
• /
• pp.473-481
• /
• 2002

Pyebaek of Jeonju area based on the method prepared by late old madame Park, Bokja can be characterized as follows: First, vegetables which could be obtained locally constituted the main body of materials of Jeonju Pyebaek and animal foods used in Pyebaek were dried fishe for the most of times. In the pre-refrigerator era, the main reason behind the heavy uses of dried fish such as dried abalone or octopus instead of animal foods can be attributed to the easy availability of dried fish. In recent years, foods made of animal foods has been indispensible items. Second for the patterns and decorations of Pyebaek natural figures such as birds, flowers, butterflies, loaves and half moon were imitated in making of octopus cuttings, squid cuttings, Yakkwa, Hwajeon, Dried persimmons, Jeonbokssam, etc. Beef jerky, Yeotgangjeong were decorated beautifully with pine nuts, shredded dried dates and raisins. Many colors were used in various items of Jeonju Pyebaek such as Hwajeon, Songpyun, Saji. Finally, flavors of Jeonju Pyebaek are sweet and tasty of sesame oil.