• 한국조리학회지
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• 제22권1호
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• pp.42-51
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• 2016

This study investigated the quality characteristics of sponge cake added with pine leaf powder. The pine leaf powder sponge cake was prepared with different ration of pine leaf powder(0, 10, 20, 30, 40%). The specific gravity, baking loss rate and cake weight increased significantly with increasing the levels of pine leaf powder. In terms of color, lightness and yellowness increased with increasing levels of pine leaf powder. The sponge cake added with ratio of 40% pine leaf powder appeared to be the highest. In terms of textual property evaluation, sponge cake were increased by the level of pine leaf powder. The substance's level of springiness, and cohesiveness decreased by increasing of the level of pine leaf powder. In sensory evaluation, 10% pine leaf e sponge cake was better on taste, overall acceptability, and flavor. The results showed that sponge cake quality with 10% pine leaf powder was considered the best.

• 한국식품조리과학회지
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• 제22권2호
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• pp.164-172
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• 2006

The purpose of this study was to find the optimal mixing condition of three different amounts of pine leaf powder, butter and sugar for preparation of pine leaf cookies. The optimum mixing condition for pine leaf cookies was optimized by response surface methodology The optimum mixing rates of pine leaf powder, butter and sugar were 8.6 g, 252.8 g and 154.1 g for color, 8.4 g, 240.7 g and 149.8 g for appearance, 8.8 g, 246.5 g and 154.7 g for flavor and 10.9 g, 277.1 g and 134.6 g for texture respectively. The optimum mixture ratio which fulfilled all items was pine leaf powder 9.4 g, butter 270.5 g and sugar 141 g.

• Journal of Nutrition and Health
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• 제32권4호
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• pp.337-352
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• 1999

The effects of dried leaf powders and ethanol extract of persimmon, green tea and pine needle on lipid metabolism, lipid peroxidation and antioxidative activity were investigated in rats. Forty-nine male Spargue-Dawley rats weighing 107.8$\pm$1.8g were blocked into seven groups according to body weight. Rats were raised for four weeks with diets containing either 5%(w/w) dried leaf powders of one of three different Korea traditional teas, persimmon(Diospyros kaki Thunb), green tea(Camellia Sinensis O.Ktzc)or pine needle(pinus Koreansis Sieb. Et Zucc), or ethanol from equal amounts of each dried tea powder. Food intake, weight gain, food efficiency ratio, and weights of liver, kidney and epididymal fat were significantly higher in the green-tea-powder group, and significantly lower in the pine-needle-powder and pine-needle-extract groups. Persimmon-leaf powder was found to decrease plasma total lipid, triglyceride and cholesterol concentration by increasing fecal total lipid triglyceride and cholesterol excretions. Liver cholesterol concentration was significantly lower in the green-tea and pine-needle-extract groups. Red-blood-cell superoxide dismutase(SOD) and glutathione peroxidase(GSH-px) activities were significantly increased in rats fed green-tea extract. Liver SOD activity was increased in rats fed pine-needle powder or extract, and liver GSH-px activity was increased in rats fed greentea powder. Plasma and liver thiobarbituric acid reactive substance(TBARS) concentration were both decreased in rats fed dried leaf posers or extracts of persimmon or green tea. It is believed that high vitamin E levels in persimmon leaf, and high flavonoid, beta-carotene and vitamin C levels in green tea effectively inhibited lipid peroxidation. In conclusion, persimmon and green tea leaves were effective in lowering lipid levels and inhibiting lipid peroxidation in animal tissue, while pine needles were effective and lowering body weight gain. From these results, persimmon and green tea leaves can be recommended in the treatment and prevention of chronic discorders such as cardiovascular disease, cancer and aging. As ethanol extracts from these teas were also effecitive in lowering tissue lipid levels and inhibiting lipid peroxidation, we recommend the use of discarded tea grounds for this.

• 한국화재소방학회논문지
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• 제32권3호
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• pp.27-34
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• 2018

본 연구는 송엽분과 질석을 주 원료로 하여 건축용 및 선박용으로 적용될 수 있는 준불연 단열복합보드를 개발하고 불연성능, 준불연성능, 보드 전체의 열관류율을 평가하였다. 가연성 물질인 송엽분과 유연바인더의 비율에 따라 보드의 화재저항성능이 결정되었으며, 가연물질이 불포함된 보드의 경우 불연성능을 확보하였다. 송엽분 6%를 첨가한 보드는 준불연 성능을 확보할 수 있었으며, 그 이상의 송엽분이 포함되거나 가연성의 바인더가 첨가될 경우 준불연 성능을 확보할 수 없는 것으로 나타났다. 또한, 글래스울과 폴리우레탄 뿜칠을 단열층으로 하고 개발된 불연/준불연 보드를 이용하여 1차 마감한 복합벽체는 200 mm 두께에서 국내법규 상의 건축물 단열기준을 상회하여 만족하는 것으로 나타났다.

• 한국식품조리과학회지
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• 제33권3호
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• pp.247-255
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• 2017

Purpose: The aim of this study was to investigate the effects of various leaf powders on chocolate by analyzing quality characteristics, antioxidant activities, and sensory characteristics. Methods: Pine needles, mulberry leaves, ramie leaves, barley leaves, and squash leaves were freeze-dried, powdered, and added to the chocolate. Results: Water contents of all leaf powder-added groups were significantly higher than that of the control (15.78%). The pH values of chocolate with leaf powder were lower than that of the control (6.33) while that of mulberry leaf chocolate (6.56) was higher than that of the control. In color measurement, L-value, a-value, and b-value were highest in pine needle chocolate (30.31, 3.52, and 4.78, respectively). The ${\Delta}E$ value (total color difference compared to white board) was the highest in squash leaf chocolate (69.51) and significantly different from that of the control (67.69). The hardness of leaf powder-added chocolate was lower than that of the control (6.84 N), except for pine needles. In the antioxidant activity analysis, chocolate with pine needles and squash leaves had higher polyphenols, flavonoids, and ABTS radical scavenging antioxidant activity than those of the control. Overall consumer acceptability was the most preferred in the control compared to the other groups. However, chocolate with mulberry and barley leaves also received high scores (5.60 and 5.40, respectively) for overall acceptability. Conclusion: It can be concluded that chocolate with barley leaves is desirable for making functional chocolate due to its high consumer preference and positive effects on improving antioxidant activities.

• 한국식품영양학회지
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• 제36권5호
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• pp.387-394
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• 2023

With the advancement and diversification of the bread industry, eco-friendly products with less sugar and salt, and containing functional ingredients are being developed. To develop healthy bread, Korean pine leaf powder was added in different proportions (0%, 1%, 3%, 5%, and 7%), and the quality characteristics of the bread, namely height, moisture, color value, texture, antioxidant property, and sensory characteristics were evaluated. As the amount of leaf powder was increased in the bread, L-value in the range of 53.45~85.05 (p<0.001) and adhesiveness in the range of 0.13~0.32 mJ (p<0.001) decreased significantly, whereas b-value in the range of 16.75~30.74 (p<0.001), total polyphenol content in the range of 466.83~669.13 ug/mL, ABTS- in the range of 0.46~43.23%, DPPH-radical in the range of 1.39~45.76%, scavenging capacities (p<0.001), color in the range of 3.27~5.40 (p=0.017) and texture in the range of 4.33~4.80 (p=0.006) preferences increased significantly. This study could increase the utilization of Korean pine leaf and the production of healthy food with antioxidant properties.

• 한국식품조리과학회지
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• 제11권3호
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• pp.233-236
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• 1995

This study was carried out to investigate the possibility of improving texture and flavor of Dasik made of pine pollen with waxy rice flour and Angelica gigas leaf powder addition. Pine pollen Dasik was not affected in shape, flavor, texture, taste, melting degree and unpleasant flavor by add of 10％ rice flour. Flavor, texture and melting degree were little bit affected by add of 30％ rice flour but all items got worse with same amount of rice flour addition. Add of Angeleica leaf powder by 10％ improved a little the texture while flavor was decreased.

• 펄프종이기술
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• 제39권3호
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• pp.60-69
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• 2007

This study developed rice packaging paper with exterminating performance against rice weevils such as Tenebroides mauritanicus and Sitophilus oryzae. The exterminating performance of packaging paper was given by treatment of garlic extractives and pine-leaf powder, respectively. For the exterminating test, rice weevils were put in petri dish containing non-treated packaging paper and functional packaging paper for twenty days. Right after being put in the petri dish, the rice weevils moved fast toward the area in the non-treated paper escaping from that in the functional paper. The lethality of the rice weevils on the functional paper reached over 50 per cent. The physical properties of the functional packaging paper were rarely changed in spite of treatment of the exterminating agents.

• 한국식품영양학회지
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• 제34권5호
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• pp.498-505
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• 2021

This study tried to develop Jinmal dasik using pine nuts leaf powder with antibacterial and antioxidant properties. After preparing the Jinmal dasik in proportions of 0%, 2%, 4%, 6%, and 8% by varying the ratio of pine needle powder, the moisture, color, physical properties, antioxidant properties and sensory quality were measured. Except for the 8% Jinmal dasik, the L value of chromaticity significantly decreased as the amount of pine needle powder increased (p<0.001). In addition, the value significantly decreased with increased density (p<0.001). Based on our physical properties evaluation results, the hardness, cohesiveness, and elasticity decreased significantly as the amount of pine needle powder increased (p<0.001), but adhesion and chewiness increased significantly with an increase in the amount of pine needle powder (p<0.001). Total polyphenol content was significantly increased except for the 8% Jinmal dasik (p<0.001). DPPH and ABTS also increased significantly as the amount of pine needle powder increased (p<0.001). Our sensory evaluation, showed the 2% Jinmal dasik to have the highest degree of preference, however, there was no significant difference among the proportion groups (p=0.053).

• 한국식품과학회지
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• 제45권1호
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• pp.53-58
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• 2013

솔잎 분말의 첨가농도를 0-8%로 달리하여 스펀지 케이크를 제조하고 물리화학적 품질, 항산화특성 및 소비자 기호도를 비교하였다. 솔잎 분말의 첨가량이 증가할수록 케이크의 pH는 단계별로 유의적으로 감소하였고, 반죽의 비중은 유의적으로 증가하였다(p<0.05). 한편 수분함량은 솔잎 분말 첨가에 따라 유의적으로 감소하였고 굽기손실은 증가하였다(p<0.05). 케이크의 비체적, 높이, 부피지수 및 대칭지수 또한 유의적으로 감소하였다(p<0.05). 밝기를 나타내는 $L^*$값은 솔잎 분말 첨가량이 증가할수록 단계별로 유의적으로 감소하였으며, 적색도를 나타내는 $a^*$값은 뚜렷한 증가를 나타내었다. 황색도를 나타내는 $b^*$값은 솔잎 분말 첨가에 따라 급격히 감소하였으나 농도의 영향은 미미한 것으로 나타났다. 한편 케이크의 경도는 유의적으로 증가하였다(p<0.05). 항산화특성을 나타내는 총 페놀화합물 함량과 DPPH 전자공여능은 솔잎 분말 농도에 따라 증가하는 경향을 나타내었으며 그 증가효과는 DPPH 전자공여능에서 뚜렷하게 나타났다. 소비자 기호도 검사 결과 대부분의 평가항목에서 대조군과 2%, 4% 첨가군 사이에 유의적인 차이가 없었으며, 따라서 스펀지 케이크의 관능적 품질과 건강 기능성 효과 등을 고려할 때 솔잎 분말을 2-4% 첨가한 스펀지 케이크가 가장 적절한 것으로 판단된다.