• 한국버섯학회지
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• 제20권4호
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• pp.263-269
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• 2022

본 실험은 국내 자생하는 한입버섯 균에 대한 특성과 적정 배양 조건을 구명하고 인공재배의 기초적인 자료 활용을 위해 균사체의 특성과 적정 배양 조건에 관한 연구를 수행하였다. 한입버섯 KACC52303 균주의 형태 특성은 불규칙형과 굴곡형, 솜털 또는 면과 유사한 질감의 형태를 보였고 미세구조는 후막포자 형성 전 단계로 보였으며 클램프는 보이지 않았다. 적정 배양온도는 중·고온인 25~30℃로 조사되었으며, pH는 약산성 4부터 중성 7까지 범위가 넓게 확인되었다. 적정 영양원에서 탄소원 dextrine 2.5%, 유기질소원 yeast extract 0.1%의 혼합배지에서 균사생장이 양호하였다. 아미노산은 leucine, 유기산은 acetic acid, gluconic acid, 무기염류는 KCl, KH₂PO₄에서 가장 빠른 균사생장을 보였다. 칼럼 시험은 소나무 80%, 미강 10%, 콘코브 10% 톱밥의 혼합 배지에서 가장 양호한 균사생장을 보였다.

• 대한간호학회지
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• 제31권1호
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• pp.7-19
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• 2001

In our country, patients with diabetes mellitus are searching for complementary treatments to recover from illness, while they received treatments from the doctor. However, have been evaluated or investigated systematically. This study was carried out to explore application of complementary treatments for patients with DM. For this survey, questionnaires were developed by researchers and the data was collected from July to October of 1999. Among the 223 subjects, there is one general hospital, one oriental hospital, 15 area C.H.P, ahd 2 area health centers. The results were as follows: 1. The total number of cases was 223 and the average age was 62.85 years old and average duration of DM was 8.1 years. The number of patients who had experience with alternative therapies was 145 (65%). The number of those who have not undergone treatments was 78 (35%). 2. The 43.5% of experienced CAM were advised family and relatives. Only 30.3% approved the effect of CAM and 52.5% said that If another a new CAM is introduced, they will try it. 4. Ninety three kinds of complementary treatments were used. Among the used items, 63.7% was various types of plants, 21.6% was animal material and 14.7% was the mixed group. As a single item, Bombyx Mori (Silkworm) was the most frequently used (10.5%) followed by the bean, mushroom, Morus bombycis (mulberry), Ginseng, Commelina Communis (Dalgaebi), Chinese medicine, root of Rosa rugosa (Haedangwha). 5. Among the used items, Trichosanthes kirilowii Max. Eucommia ulmoides Oliver, Commelina Communis, Aralia elata, pine needle, mulberry fruit, root of Rosa rugosa. Ginseng, Lycii Fructus, Dioscorea radix, Polygonatum odoratum, Cassia tora L, Bombyx Mori, loach, Crucian carp were based upon the pharmacological function of effect for control of diabetes mellitus symptom. 6. In the analysis of the relationships between the general characters of the patients with new complementary alternative medicine try and hospital treatment; 1) The shorter group suffered from DM (p=.038), poor Self-MBG (p=.037) and wanted to try new complementary alternative medicine. 2) The group of DM education experience were carried out hospital treatment well (p=.045). In conclusion, further study will be required for the patients experience using alternative therapies as the D-M in terms of holistic view of patients.

• 한국식품조리과학회지
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• 제29권4호
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• pp.377-385
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• 2013

The changes in ingredients, seasonings and cooking methods of Japchae in Korean cook books published from the 1600s to the 1960s were investigated in this study. Japchae was a royal dish enjoyed by Kwanhaegun of Joseon Dynasty and interesting historical story is contained in it. Kwanghaegun Ilgi in 1608 showed that Japchae was Kwanghaegun's favorite dish. Therefore, it has been thought that Japchae was created in the 17th century. Wonhaengeulmyojeongrieugye in 1796 described bellflower Japchae and mungbean sprout Japchae. The traditional Japchae was made without glass noodle called dangmyeon. Eumsikdimibang in 1670 first introduced traditional Japchae, which was made with 20 different ingredients and then served with topping sauce made of pheasant broth, strained soybean paste and wheat flour. Japchae in Kyugonyoram(1896) was prepared by mixing mungbean sprout, watercress, gonjasoni, tripe and yukhwe with mustard. The current style Japchae with glass noodle first appeared in the 1920s and became popular in the 1950s because the traditional Japchae was described in cook books until the 1940s. There were two ways of preparing current style Japchae. Yijogungjeongyoritonggo in 1957 described Japchae was made by mixing the boiled glass noodle with other ingredients and seasonings together. On the other hand, Japchae in Urinaraeumsikmandeuneunbeob(1960) was prepared by seasoning first with other ingredients, and then mixing boiled glass noodle. A variety of ingredients - vegetables, mushrooms, meat, fish, pheasant, beef tong, sea cucumber, gonjasoni and pear - has been used to prepare Japchae. Japchae has been seasoned with ginger, soy sauce, black pepper, sesame salt, sesame oil, oil, leek, garlic, salt, sugar, vinegar and mustard. Egg strips, pine nut, thin strips of Shiitake and stone mushroom, red pepper threads, Chinese pepper(cheoncho), black pepper and ginger were used for garnishing.

• 한국식품과학회지
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• 제38권6호
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• pp.779-784
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• 2006

기능성 강화를 목적으로 키토산 0.2%, 송이버섯 1.0%, 석류분말 1.2%, 산사추출분말 1.0%, 실크분말 1.2%, 은행잎추출분말 0.01%, 동아분말 1.2%, 마늘유 0.2%, 홍국분말 1.2%를 각각 첨가하여 고추장을 제조하였다. 각각의 소재가 고추장의 숙성에 미치는 영향을 조사한 결과 45일간의 숙성 기간별 pH, 산도, 포르몰태 질소함량, 색도의 변화는 소재 첨가구와 control 간에 큰 차이가 없었다. 항산화활성은 0.2%의 마늘유 첨가구가 control에 비해 약 2배 증가하였고 ACE저해활성은 1.2%의 실크분말 또는 0.01%의 은행추출분말 첨가 시 control에 비해 약 2배의 효과가 있었다.

• Journal of Nutrition and Health
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• 제40권8호
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• pp.769-778
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• 2007

Using ICP-AES, we analyzed manganese content in 366 foods consumed frequently by Koreans. For the analysis, it was included a total of 366 foods such as 51 kinds of grains, 7 kinds of potatoes and starches, 7 kinds of sugars and sweeteners, 12 kinds of legumes, 11 kinds of nuts and seeds, 68 kinds of vegetables, 7 kinds of mushrooms, 33 kinds of fruits, 13 kinds of meats, 4 kinds of eggs, 48 kinds of fishes and shellfishes, 7 kinds of seaweeds, 16 kinds of milks, 8 kinds of oils and fats, 27 kinds of beverages, 34 kinds of seasonings, 13 kinds of processed foods and others. Among the grains, starches and sugars, manganese content of rice was 0.745 mg/100g. As for legumes, the content of manganese in soybean milk was 0.033 mg/100g and in black beans was 4.075 mg/100g. In nuts and seeds, the content of manganese in gingko nuts was 0.268 mg/100g while that in pine nuts was 8.872 mg/100g. Among the vegetables, manganese contents were 0.061 mg/100g in cherry tomato and 14.017 mg/100g in ginger. In mushrooms, the highest manganese content was displayed in ear mushroom at 10.382 mg/100g. Dried jujube and shrimp were found to be the fruits and fishes with high manganese contents at 2.985 mg/100g and 3.512 mg/100g, respectively. Among dairy foods, oils and beverages, manganese content was the highest in instant coffee powder at 2.577 mg/100g. Seasonings and processed foods posted 0.010 mg/100g in Sagolgomtang, instant soup and 23.846 mg/100g in pepper. In a furture, more various food for manganese content needs to be analyzed and a reliable food database should be compiled from the findings of researches in order to estimate manganese consumption accurately.

• 한국균학회지
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• 제26권2호통권85호
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• pp.256-264
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• 1998

한국에서 자생하고 소나무와 외생균근을 갖는 송이에 대한 18S ribosmal DNA의 DNA 서열을 조사하였다. 4개의 지역에서 채집된 송이의 514 bp 분석결과 18S rDNA의 서열는 모두 동일하였고, 경북대학교 미생물연구실의 연구 결과와는 4 bp가 차이가 나타났다. NCBI의 BLAST search결과, T. matstake와 제일 유사한 것으로 나타났다. 분석된 514 bp의 서열비교에서는 다른 버섯균과 차이가 있는 서얼 부분을 파악하였다. 또한, 이러한 자료를 이용하여 유사도 분석에서 각각의 속에 속하는 균들은 같은 묶음을 나타내고 있으나, 과 혹은 그 이상의 단위에서의 비교는 좋은 결과가 나오지 않았다. 본 연구를 통해 외생균근의 확인 작업에 필요한 primer 제작을 위한 사전 자료를 얻었으며, 또한 조사된 염기서열도 분석할 수 있었다.

• 동아시아식생활학회지
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• 제3권1호
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• pp.12-17
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• 1993

This book is named 'The Ryuk-Jab-Rok' because it was written in the last page of 1820's almanac. This book is written purely in Korean and has not been published yet. This book comprises twenty eight items, among which there are eight items of vegetable preserving method, ten items of Jook preparation methods(a kind of cereal soup), nine items of Pyun-Myun methods(a kind of rice cakes and noodles) and Yak-Bab(a kind of spiced rice). In vegetable preserving method, the eggplant, the cucumber and a songi mushroom were preserved with the drying method., A radish, a sorojangii, and the root of white cabbage were used with the cold temperature preservation. A garlic was dried after salting. The sprouts of DooRub, which were coming in the hot room, were used. In the Jook preparations, there were five animal materials which were lamb, chick, crudian, oyster and abalone. In nine Pyun-Myun methods, Jap-Gua-Sil was illegible because the letters were not clear. Among eight items, the stick rice was used in four cases, the regular rice in two cases. The ground pine nuts, honey and the Chinese date were used most ofter. And the sesame salt and the chestnut were next. The analysis of the terms I this book revealed that 26 items were used for cooking processes. And it also showed us that there were seven kind of cutting procedure and eight kinds of heating procedure. The shapes and size of foods were revealed at only three places in all items. The one-chi(chi ; abut three cm) and three-Ja(Ja ; about thirty cm) which the terms represent the length were revealed twice and once respectively in this book. In the taste description, 'the good', the most common word, was used in seven times, and which was the most frequently introduce case. The measuring unit is hard to revive since the measurements were taken by the container, which were Jong-Ja, Sabal and Tang-gii, then in use. Fifteen kinds of containers and cookers were used for preparing foods. And all of them are now I use.

• 동아시아식생활학회지
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• 제15권5
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• pp.493-503
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• 2005

This survey was performed to investigate the distribution of specialities which cultivated importantly in Jeollabukdo area in order to understand food culture of this area. Foods in speciality were divided into 4 groups, agricultural, aquatic, animal and the others products. Total number of 93 species of specialities, including 40 species of agricultural products, 29 species of aquatic products, 8 species of animal products and 16 species of the miscellaneous products, were identified from Jeollabukdo area. Especially, there were various fruits and vegetables among agricultural products and fishes among aquatic products in this region. Rice, pepper, pear, Mandarin fish, beef, pine mushroom, lentinus edodes and honey were determined as specialities in Jeollabukdo area. Various aquatic products were specialities in Gochang, Gunsan, Buan and Gimje region. Fruits, mushrooms, wild edible greens and animal products were specialities in Muju, Jangsu, Jeongeup and Jinan. Sweet fish, cat fish and freshwater crab were caught off in Sumjin river region only such as Namwon, Sunchang and Imsil, Recently, pumpkin(Cucurbita maxima) and paprika were determined as specialities in Jeollabukdo. In case of aquatic products, mushrooms and wild edible greens, their wild type products decreased, while cultivated type increased Commercialization by brand naming of agricultural and animal products were rapidly increasing. The kinds of specialities in Jeollabukdo area were changing by the influence of geographical, religious and social factors.

• 한국식품과학회지
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• 제20권2호
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• pp.280-286
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• 1988

이상과 같이, 기존 data의 정확도에 대한 고찰과 본 연구에서 소개한 단순한 해석적 방법에 의한 식품의 동결 시간예측 model로서, 실제 측정한 시료별 실험치와 기존 model을 비교 검토하였다. 기 발표된 lean beef등 109개의 data중, Hung & Thompson의 data는 Nagaoka 및 Pham의 model에, Cleland & Earle의 data는 Hung $ Thompson의 model에 매우 접근함을 볼 수 있으며, 시료별로 살펴볼 때, tylose등 5품목의 시료는 Nagaoka 및 Pham의 model에 잘 적용됨을 알 수 있다. 그러나 본 실험에서 사용한 pine mushroom등 4품목은 Cleland & Earle, Hung & Tompson 및 Pham의 model에 잘 부합되며, 제안된 model의 간편성과 정확도에 있어서도 단지 3가지의 실험적 매개변수와 7가지의 물성치 만으로 실험치와 비교한 결과, 공학적 최소오차 범위인 ${\pm}10%$ 이내로 나타났다.

• 한국균학회지
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• 제37권1호
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• pp.33-40
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• 2009

2006년부터 2008년까지, 3년 동안 꽃송이버섯이 발생하는 지역 16개 조사구를 대상으로 입지조건을 분석한 결과, 꽃송이버섯은 해발 $240{\sim}1,100$ m까지 다양한 지역에서 발생하였다. 꽃송이버섯은 낙엽송과 잣나무 입목 뿌리 근처에서 주로 발생하여 근주 심재 부후균의 경향을 뚜렷이 나타내었지만, 일부는 줄기부분에서, 그리고 또 다른 일부는 고사목에서도 발생하여 침입경로와 생육여건이 매우 다양함을 확인할 수 있었다. 발생지 16개 조사구의 식물군락은 교목층의 경우 모두 낙엽송 또는 잣나무로 구성된 단순림이 었고, 조사구별 수고는 $15.3{\sim}38.0$ m, 흉고직경(DBH)은 $22.7{\sim}62.0$ cm에 이르는 대경목으로서 수령은 최소 30년 이상인 것으로 조사되었다. 교목층은 단일 수종으로 구성되어 종다양성이 전혀 나타나지 않은 반면, 아교목층, 관목층 및 지피층으로 층위가 내려 갈수록 Shannon-Wiener의 종다양성지수 (H')가 높게 나타났다. 토성은 16개 조사구중 12개 조사구에서 양토로 나타났으며, 유기물 함량은 일반 산림토양에 비하여 다소 높은 $3.79{\sim}14.32%$ 범위이었다. 양이 온치환용량(CEC) 역시 $16.1{\sim}27.2$ $cmol^+/kg$로 조사되어 비교적 비옥한 토양에서 자생하고 있음을 알 수 있었으며, 토양 pH는 $4.2{\sim}5.2$ 범위로 일반적인 침엽수 입지조건과 유사한 산성토양에서 발생하고 있음을 알 수 있었다.