• 한국식품영양학회지
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• 제26권2호
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• pp.177-183
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• 2013

We investigated the quality characteristics of cookies prepared following the addition of various concentrations of used Hongkuk powder (0%, 1%, 3%, 5%, all w/w) as a substitute for flour. In this study, the moisture content of dough decreased and pH increased by adding Hongkuk powder. The L and b value were decreased significantly, but the a value of cookies increased by addition of Hongkuk powder. The spread factor of cookies was slightly decreased by the addition of Hongkuk powder. The hardness of the control group was higher than that of the cookies prepared with different levels of Hongkuk powder. The result of the sensory score showed that cookies added with 1% Hongkuk powder had higher taste, flavor, and overall acceptability scores than other samples. As a result of this study, the quality of cookies with the addition of 1% Hongkuk powder were the most suitable in terms of its taste, flavor, texture, and sensory properties.

• 대한한방소아과학회지
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• 제13권2호
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• pp.111-123
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• 1999

In children, flesh and muscle are tender, mental function is feeble, digestion and absorption are weak. Also food, drink and medicine which burden the stomach and bowels must be avoided. Oriental medicines are divided in object of medical treatment into three types, liquid medicine, medicinal powder and pill. In spite of this types, time and effort are spended greatly on children's eating medicine. In this paper, studying general characteristic of oriental medicinal types and effective types of oriental medicine, I can obstain such conclusions. 1. The oriental iense pillow remedy sets at easy, promotes degistion, treats disease of theesporatory organs. 2. The distillation remedy is suited to a chronic disease of children the degistion are ak in. 3. The mother remedy, because medicine is supplied through mother's body, is effective to infant. 4. The external use remedy is suited to skin disease, eye disease and nose disease, and has similar effect to taking liquid medicine. 5. The confectionery remedy is the method which children like greatly, but is the effective method to many children because of technical manufacture.

• 한국포장학회지
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• 제14권1호
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• pp.9-14
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• 2008

옹기토를 사용하여 옹기를 빚고 유약의 도포를 하지 않은 것, 한 면만 도포한 것, 양면 도포한 것 3가지 유형으로 기공율을 달리하여 옹기를 제작한 후 각각의 옹기에 고추장을 담아 4개월간 발효시키면서 고추장의 품질 변화를 측정하였다. 결과는 발효식품의 종류에 따라 기공율이 달라져야 한다는 결론을 얻을 수 있었다. 간장의 경우는 기공율이 아주 낮은 것이 좋은 품질을 얻을 수 있었으나, 고추장의 경우는 기공율이 너무 높거나, 너무 낮아도 제품에는 악영향을 미치는 것으로 나타났다. 유약을 한 면 도포한 옹기가 효소활성이 높고, 미생물 균수도 높으며, 이로 인하여 아미노태 질소 함량이 높고, 유리아미노산 함양도 높으며, 핵산의 량도 높게 나타났다. 그리고 관능평가에서도 긍정적인 작용을 하는 것으로 나타났다.

• 한국식품과학회지
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• 제30권5호
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• pp.1051-1057
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• 1998

영지, 참깨, 칡과 같은 특용작물의 수입산 또는 국내산인지의 여부를 확인하기 위하여 전자코를 사용하였다. 특용작물이 배출하는 가스성분을 아무런 전처리 과정 없이 12개의 conducting polymer sensor로 감지하고 여기서 얻어진 자료를 판별분석을 통하여 특용작물의 원산지가 수입산 또는 국내산인지를 판별할 수 있었다. 원산지를 모르는 시료(영지, 참깨)를 분석한 결과 이들 농산물이 수입산인지 국내산인지를 뚜렷하게 구별할 수 있었다.

• 한국식생활문화학회지
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• 제31권5호
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• pp.411-429
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• 2016

This study introduced "Dongchundang Eumsikbeop" and examined its value as a reference. "Dongchundang Eumsikbeop" is a recipe book from the Head House of Eunjin Song Clan. As the author is unknown, the book is named after where it was found. "Dongchundang Eumsikbeop" records the recipes for 32 total foods, including 12 types of fermented foods, eight types of liquor, and six types of side dishes, etc. In "Jusiksiui", written by the same clan 100 years before, fermented foods account for 15% of its contents. On the other hand, this book assigns 34% of its space to fermented foods. It is assumed that the recipe book must have been compiled according to what households ate the most, as hostesses had to cook for their households due to financial difficulties at the time. In "Dongchundang Eumsikbeop", baking soda and alum were used as leavening agents for confectionery while sugar-based caramelizing was used for making soy sources, implying that modern food techniques were already applied. In short, this book provides a glimpse into the wisdom of hostesses of the Head House who improved recipes to suit changing times while adhering to tradition.

• 한국식품영양학회지
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• 제25권2호
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• pp.317-323
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• 2012

We investigated the quality characteristics of cookies prepared after the addition of various concentration of used guava leaf powder(0%, 1%, 3%, 5%, all w/w) as a substitute for flour. In this study, as guava leaf powder concentration rose, there was a decrease in the water content level. In addition, color, spread factor, hardness and sensory evaluation of the cookies were examined. The results showed that with an increase in guava leaf powder concentration, the L value decreased significantly, while the values for a and b of cookies increased when more guava leaf power was added to cookies. The spread factor of cookies decreased, but the hardness of cookies increased significantly, as guava leaf powder concentration increased. Cookies containing 0% and 3% of guava leaf powder showed a similar sensory evaluation score in terms of color, taste and flavor of the cookies. In the case of texture and overall consumer acceptability, cookies with 3% of guava leaf powder showed the highest score.

• 한국식품영양학회지
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• 제27권3호
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• pp.427-434
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• 2014

This study investigated the quality characteristics of cookies containing mugwort powder, which is well known for its various functions and biological activity. Cookie samples were made by adding the mugwort powder at different levels of 0%, 1%, 3% and 5%. In this study, moisture, pH, color, spread factor, hardness, antioxidant activity and sensory evaluation of cookies were examined. The pH and moisture were increased when increasing levels of mugwort powder were used. The L, a and b color values were significantly (p<0.001) decreased when increasing levels of mugwort powder were used. The spread factor of the cookies was significantly (p<0.01) decreased when increasing levels of mugwort powder were used.. The hardness and DPPH radical scavenging activity of cookies were significantly (p<0.001) increased when increasing levels of mugwort powder were used. Cookies containing 3% of mugwort powder showed the highest taste and texture scores. The scores for Flavor and color decreased when more mugwort powder was added.

• 대한지역사회영양학회지
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• 제7권4호
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• pp.571-577
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• 2002

The foodbank program is one of the social welfare programs that collects donated food and grocery products from the nation's food and grocery industry and distributes them to people who are in need. The purposes of this study were to: (a) investigate the food donators' perceptions of the foodbank program, (b) analyze the attitude toward the program by businesses, (c) compare the opinions on whether to donate or not, and (d) examine the frequency and category of the donated food. This research was conducted on three donator groups, such as contract foodservice management companies, franchising restaurant companies, and food manufacturing and grocery companies. A total of 63 donators participated in this survey. The main results of the investigation on the operating conditions were as follows; (a) From the donators perspective, 73.0% and 71.0% of the respondents recognized the definition and purpose of this program, respectively. (b) Only 33.3% of respondents recognized the tax benefits of donating. (c) Contract foodservice management companies, and food manufacturing and grocery companies recognized the program more than franchising restaurant companies, and food manufacturing and grocery companies donated more than any of the others. (d) Most of the donated foods were bakery and confectionery, rice, and milk and dairy Products.

• 한국식품과학회지
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• 제37권4호
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• pp.590-596
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• 2005

대추 추출액 첨가시 제빵적성에 요구되는 반죽의 이화학적 특성 변화를 조사하였다. 대추 추출액의 수분은 92.5%, 단백질 0.50%, 회분 0.37%였고 pH는 4.65로 나타났다. 대추 추출액의 유리당은 sucrose가 4,340mg%로 가장 많았고 fructose, glucose 순으로 나타났다. 반죽의 물리적특성 중 farinogram에서는 대추 추출액 첨가량 증가에 따라 흡수율은 증가하였고 반죽형성시간과 안정도는 짧아졌으며 약화도는 커지는 경향을 보였다. Extensogram의 발효특성은 대추 추출액의 증가에 따라 신장도는 짧아졌고 저항도는 증가하였으며 Resistance/Extensibility값은 증가하였다. Amylogram의 호화특성은 대추 추출액 첨가량이 증가할수록 호화개시온도는 큰 차이가 없었고 최고점도는 감소하는 경향을 보였다.

• 한국식생활문화학회지
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• 제4권1호
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• pp.109-120
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• 1989

우리나라의 밀가루 소비 실태를 1986년과 1987년도를 대상으로 조사하였다. 아울러 제분공업의 현황도 간단히 서술하였다. 밀가루 소비 실태는 연도간에 큰 차이를 보이지 않았으므로 1986년도를 중심으로 분석하였다. 제분회사에서의 밀가루 총판매량은 1,556,891톤이었고 이 중 51.1%는 대리점으로, 나머지는 대량생산업체로 판매되었다. 밀가루의 주용도는 제면, 제과, 제빵, 막걸리, 일반(가정용, 수퍼마켓, 소매점)이었다. 다목적 밀가루의 1등급과 2등급은 제면과 막걸리용으로 이용되었고, 제빵에는 강력밀가루 1등급이 주로 사용되었다. 제과용 밀가루로는 다목적 밀가루 1등급이 주로 사용되었다.