• Korean Journal of Food Science and Technology
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• v.53 no.5
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• pp.553-560
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• 2021

Theanine, the major amino acid and a sweet umami component of green tea, has anti-stress effects in humans. From green tea, theanine was extracted at 80℃ for 2 h using a low temperature, high pressure extractor, and caffeine was removed using an HP-20 column with 80% ethanol. Theanine extracts were applied to produce functional jelly using three kinds of gelling agents (I, II, and III) or various concentrations of theanine extracts (10-50%). Theanine jelly was characterized with respect to its physical properties, product stability, and physiological function. Gelling agent III (tamarind gum, xanthan gum, and locust bean gum=2:3:5, w/w/w) and S3 (35% theanine extracts) jelly exhibited the optimum textural properties with lower hardness and high springiness. Among theanine jellies, S3 exhibited optimum product stability, high 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging, and acetylcholinesterase inhibitory activity. These results indicate that the anine extracts could be used as a neuroprotective source in the food industry.

• Journal of the Korean Society of Food Culture
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• v.23 no.1
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• pp.73-89
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• 2008

Muck (Korean traditional starch jelly) is very unique and the one of the oldest starch processing traditional food. The typical ingredients for making muck such as acorns, mungbean and buckwheat have been eaten since the new stone age or even before that era. This study was for investigation on the history of muck and its processing methods in the ancient and the modern culinary literatures from the 1400’s to 1900’s. The summary of the reviews was as follows. In the ages from the 1400’s to 1700’s, using starch powder, Se-myon and Chang-myon were made and their shape were like noodles instead of cubical shape. It was after the 1700’s that muck making methods were revealed in the literature, like ${\ulcorner}Gyeong-do-jabji{\lrcorner}$ (1730) and${\ulcorner}Go-sa-sib-e-jib{\lrcorner}$ (1737). The naming of muck might be from the time after 1800’s, in${\ulcorner}Myoung-mul-kiryak {\lrcorner}$ (around 1870) the basis of the names of Choeng-po (white mungbean jelly) and Whang-po (yellow mungbean jelly) could be found. One of the most well-known muck dish, Tang-pyeong-chae, was recorded many old literatures, so it was found that Tang-pyeong-chae was very popular and governmental policy of Tang-pyeong-chak influenced the food of the common people. In ${\ulcorner}Shi-eui-jeon-seo{\lrcorner}$ (late 1800’s) there were records of several types of muck and starch powder making methods in detail which were handed down to the modern ages.

• Korean journal of food and cookery science
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• v.26 no.4
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• pp.481-489
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• 2010

This study was conducted to identify the optimal mixing ratios of turmeric powder or beet powder for the production of jelly. To establish the amount of turmeric powder or beet powder that could be added to jelly, physicochemical sensory characteristics and textural properties were measured. Specifically, jellies were prepared using gelatin containing turmeric powder or beet powder at ratios of 0.5, 1, 1.5 and 2%(w/w). Sensory evaluation of color, appearance, sweetness, chewiness, springiness, hardness, transparency and overall acceptability of jelly prepared using 0.5% turmeric powder resulted in a high score. Similarly, the color, appearance, sweetness, chewiness, springiness, transparency and overall acceptability of jelly prepared using 1% beet powder received a high score. Taken together, the results of this study suggest that turmeric and beet can be useful in the production of high quality jelly.

• The monthly packaging world
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• s.128
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• pp.84-89
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• 2003

• The monthly packaging world
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• s.336
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• pp.101-106
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• 2021

• Proceedings of the KIEE Conference
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• 2009.07a
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• pp.1389_1390
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• 2009

펄스파워 전원장치에서 전류펄스 파형을 성형하기 위해 인덕터를 이용한다. 이 인덕터는 고주파용이므로 철심(core)이 없는 공심이어야 하며, 또한 표피효과(skin effect)로 인한 저항손실의 영향을 줄일 수 있는 구조로 제작되어야 한다. 표피효과를 줄이기 위해서, 인덕터는 권선의 동판을 3장 겹쳐서 나선형으로 감은 젤리롤(jelly roll)형으로 제작하였고, 실험을 통하여 인덕턴스값과 저항값을 측정한 결과를 소개 하고자 한다.

• Journal of the Korean Society of Food Culture
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• v.8 no.3
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• pp.289-293
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• 1993

This study was done to evaluate the effects of various gelling agents on textural properties of omija pyon. As a gelling agent, mungbean starch had been used in traditional omija pyon. In this experiment, gelatin and pectin were also tried for better texture. The results of this study were as follows; 1) One percent pectin addition showed desirable textural properties in both starch and gelatin jelly. 2) No significant effect on rheological values was found according to various sugar concentration(10, 15, 20%). 3) There was a saving effect of sugar concentration when adding 1% pectin to starch jelly, comparing textual properties as sensory scores.

• 대한생식의학회:학술대회논문집
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• 2005.11a
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• pp.138-138
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• 2005

• Clinical and Experimental Reproductive Medicine
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• v.6 no.1_2
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• pp.29-36
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• 1979

A good animal model that simulates the human subject has not been available for the evaluation of the in vivo effectiveness of vaginal contraceptives. After careful consideration, The stumptailed macaque (Macaca arctoides) was studied for its applicability since it has a reproductive tract similar to that of the woman, is easy to handle, does not require tranquilization or anesthesia when the contraceptive is deposited, and breeds and conceives readily under caged conditions. The reported observations show the usefulness of this animal. Both postcoital sperm motility studies and breeding experiments were performed with the use of Delfen vaginal cream and K-Y jelly. K-Y jelly had no effect on the motility of vaginal spermatozoa or on the conception rate of the primates. Although Delfen vaginal cream consistently immobilized all spermatozoa in the postcoital test, half of the animals became pregnant within an average of 3.7 breeding cycles. These results illustrate the discrepancy between spermicidal tests and fertility measurements, and it is recommended that primate-breeding experiments be performed before a spermicide is evaluated in women as a contraceptive. (AM J. OBSTET. GYNECOL, 129:368, 1977.)

• The Korean Journal of Food And Nutrition
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• v.25 no.1
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• pp.17-25
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• 2012

이 연구는 블루베리 즙을 첨가하여 젤리의 제조조건을 최적화하고자 하였다. 16개의 블루베리 즙을 이용한 젤 시료는 Design Expert 프로그램을 이용하여 제조하였으며, 최적화를 위해 블루베리 즙(100~200 g), 설탕(40~160 g), 젤라틴(8~20 g)의 양을 독립변수로, 텍스처, pH, 관능평가 항목을 종속변수로 각각 선정하였다. 반응표면 분석법을 사용하기 위한 실험설계로 중심합성계획을 이용하였다. 각 항목별 최적조건은 Canonical 모형의 수치 최적화(numerical optimization)과 모형적 최적화(graphical optimization)를 통하여 선정하였으며, 그 중 가장 높은 desirability를 갖는 최적점을 선택하여 지점 예측(point prediction)을 통해 도출한 결과, 각 독립변수의 예측된 블루베리 즙을 첨가한 젤리의 최적값은 블루베리 주스 133.63 g, 설탕 160.0 g, 젤라틴은 12.78 g이었다.