• 한국식품조리과학회지
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• 제16권6호
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• pp.538-547
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• 2000

Ok-gal-seo-byung is a steamed rice cake which is made from rice flour mixed with com powder, sugars and cinnamon powder. This study aimed for exploring the best recipe of Ok-gal-seo-byung to popularize it. The most desirable recipe was determined after sensory evaluation and mechanical test for measuring texture, moisture content and colorimetry. In case of mixing rice flour with yellow com powder, the best result on each item was obtained in the following conditions: 15% of yellow com powder with honey for color, 15% of yellow com powder with sugar for flavor and sweetness, 5% of yellow com powder with honey for graininess, 5% of yellow com powder with sugar for moistness and chewiness, and 10% of yellow corn powder with sugar for overall quality. When glutinous com powder was used, the conditions giving the best results were as follows: 20% of glutinous com powder with sugar for color, graininess and chewiness, 30% of glutinous com powder with sugar for flavor, 10% of glutinous com powder with sugar for moistness and sweetness, 20% of glutinous com powder with sugar for overall quality. The best condition for each textural property was as follows: 10% of yellow com powder with sugar and 20% of glutinous com powder with sugar for springiness, 5% of yellow com powder with sugar and 30% of glutinous com powder with sugar for cohesiveness, 15% of yellow com powder with sugar and 20% of glutinous corn powder with honey for chewiness, 15% of yellow com powder with sugar and 30% of glutinous com powder with oligosaccharides for gumminess, 5% of yellow com powder with sugar and 10% of glutinous corn powder with sugar adhesiveness, 15% of yellow com powder with sugar and 30% of glutinous com powder with oligosaccharides for hardness. Moisture content in Ok-gal-seo-byung with yellow com powder and with glutinous corn powder which gave the most desirable results were 46.108% and 43.623%, respectively. As a result of colorimetry, the highest L value was obtained from 10% yellow com powder or glutinous com powder with oligosaccharides. The highest a value was obtained from 10% yellow com powder or glutinous corn powder with honey. The best b value was obtained from 15% yellow com powder with oligosaccharides and 30% glutinous corn flour with honey. Based on the results, the best recipe for Ok-gal-seo-byung was determined as follows: in case of using yellow corn powder, rice flour 315g, yellow com powder 35g, sugar 60g, water 100$m\ell$, cinnamon powder 0.5g, salt 3.5g, and in case of using glutinous com powder, rice flour 280g, glutinous com flour 70g, sugar 50g, water 110$m\ell$, cinnamon powder 0.5g, salt 3.5g.

• 한국식품저장유통학회지
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• 제21권5호
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• pp.710-717
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• 2014

본 연구는 햇순나물의 이용성 증진 및 소비 촉진을 위하여 햇순나물을 이용하여 4종의 햇순요리를 개발하고 이들의 관능적 특성 및 영양성을 평가하였다. 햇순요리에 대한 관능평가를 실시한 결과, 4종의 햇순요리의 전반적인 기호도가 3.0 이상으로 만족 수준이었으며, 그 중 '엄나무순닭고기냉채'의 기호도는 5점 만점에 4.48점으로 가장 높은 기호를 보였다. 엄나무 순을 이용한 '엄나무순닭고기냉채'는 단백질, 비타민 A, 비타민 E, 비타민 $B_6$, 엽산의 함량이 권장량보다 높았으며, 비타민 C 및 아연의 함량은 권장량보다 낮았으나 권장량의 50% 이상은 충족하였다. 두릅의 새순을 이용한 '두릅곶감무침'은 곶감과 함께 무쳐 두릅의 쓴맛과 떫은맛을 약화시켰으며, 비타민 E, 비타민 C, 비타민 $B_6$, 엽산 및 철의 함량이 권장량보다 약 1.2~1.7배 정도 높았다. 오가피 순을 이용한 '오가피순꽁치조림'은 무와 오가피순을 첨가하여 조리함으로써 꽁치의 비린내를 줄여 기호도를 높였다. '오가피순꽁치조림'은 단백질 함량이 권장량의 1.5배, 비타민 A, E, C 등 각종 비타민의 함량이 권장량의 1.4~3.6배 함유되어 있었다. 참죽순을 이용한 '참죽만두'는 고기를 넣지 않고 두부와 각종 채소를 넣어 만들었으며, 비타민 및 무기질이 풍부하고 다양한 영양소가 함유되어 있었다. '참죽만두'는 햇순나물 요리 중 가장 열량이 높았으며, 비타민 A, 비타민 E, 비타민 C, 티아민, 인과 철의 함량이 권장량보다 높았다.

• Journal of Nutrition and Health
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• 제39권2호
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• pp.184-191
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• 2006

This study investigated parents' attitude about children's unbalanced diet. The subjects were 1,309 parents that their children attended at kindergarten or child care center in Kyoung-Ki province. The order of dislikes in 'vegetables and fruits' was as follows: all kinds of vegetables (56.6%), beans (17.6%), fruits (5.2%). In 'meat, fish, poultry', the order of dislikes was meats (38.2%), fishes (21.8%), milk (16.4%), eggs (10.0%). In 'cerelas', the order of dislikes was rice (31.0%), rice cakes (14.3%), noodles (11.9%). The several rationalizations for dislikes are 'taste' (19.1 %), 'food habit from younger age' (18.4%), 'lack of chances for trying new food' (16.0%) etc. To compared children's rationalizations for dislikes to their age group, the percentage of 'lack of chances for trying new food', 'strange food shape', 'lack of nutrition education' was significantly higher in 'below 5 years old' (<5) group than other groups (<6, <7) and 'sweety food' was significantly higher in 'below 7 years old' (<7) group than other groups (<6, <7)(p <0.05). In parents' attitude about children's unbalanced dietary habit, subjects answered that they try to make children understand to eat dislike food (73.9%), develop new recipe for children (14.0%), neglect children's food habit (6.2%). To compared parents' attitude for children's unbalanced diet by parents age, the percentage of 'try to make children understand to eat dislike food' was significantly higher in 'below 30 years old' (<30) group than other groups ($30{\sim}35,\;35{\sim}39,\;{\geq}40$) and 'developing new recipe' was significantly higher in 'over 40 years old' (${\geq}40$) group than other groups ($<30,\;30{\sim}35,\;35{\sim}39$)(p < 0.05). To compared parents' attitude for children's unbalanced diet by parents' occupation, the percentage of 'neglecting' was higher in employed group and 'developing new recipe' was higher in unemployed group than the other group. According to the results of the survey, it is necessary to make new educational materials for employed parents and young children and develop new recipes to use various kind of foods instead of forcing unpleasant foods on the children for the sake of unbalanced diet.

• 한국지반공학회논문집
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• 제35권1호
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• pp.31-42
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• 2019

카제인은 우유 속에 약 3% 함유되어 있으면서, 우유에 함유된 전체 단백질의 약 80%를 차지한다. 카제인에 수산화칼슘 및 수산화나트륨 수용액을 섞으면 고결력이 발생하며, 이러한 고결방식은 목재나 건조한 환경에 적용하는 것이 일반적이다. 본 연구에서는 지하수위가 존재하는 토사의 고결을 위해 물에 약한 카제인 고결제의 구성성분을 조절하거나 새로운 성분을 추가하여 내수성을 향상시키고자 하였다. 이를 위해 낙동강모래에 고결제로 가장 많이 사용되는 시멘트뿐 아니라 위스콘신대학에서 제시한 표준 카제인 고결제를 비롯한 다양한 카제인 고결모래 공시체를 제작하였다. 6 종류의 카제인 고결모래 중에서 표준 카제인 고결제에 수산화칼슘을 30% 증가시키고 수산화나트륨을 50% 감소시킨 것이 가장 우수한 강도와 내구성을 나타내었다. 이렇게 개선된 카제인 고결제를 1-4% 혼합하여 만든 공시체의 일축압축강도와 반복건습으로 인한 내구성지수를 시멘트 고결모래 공시체와 비교하였다. 그 결과, 카제인비 4%인 고결모래 공시체의 입축압축강도와 내구성지수는 6,253kPa 및 92%로 일축압축강도 1,500kPa 및 내구성지수 62%인 시멘트비 8%인 고결모래 공시체보다 우수한 것으로 나타났다. 또한, 카제인이 3% 이상 함유된 고결모래 공시체는 반복적인 건습 작용에도 80% 이상의 양호한 내구성을 유지하였다.

• 한국조리학회지
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• 제6권3호
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• pp.243-261
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• 2000

Damyang is famous for the bamboo and various foods. It is urgently needed that native foods in this area are studied and modernized. Developing new foods and redeveloping local economy. Bamboo shoots can be raw materials for kimchi, canned goods, salted goods, Korean cookies, bread, tea, beverage, and so on. This study aims to invent new traditional foods using local product such as bamboo shoots will contribute to boost the recipe. to explore the new method of production and to modernize the traditional dishes. In the final analysis, economic and cultural consideration would be attached in this study.

• 한국조리학회지
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• 제6권3호
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• pp.149-166
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• 2000

In this study, author suggests menu selection according to disease and standard cooking methods for hospital patients. Nutritional state of patients must be considered to select menu. Especially age, sex, and disease symptoms are important factors to determine the nutritional requirement. Special diet should be delivered to cure the patients with different appetite, digesting ability and symptoms. Menu must be planed including various food although nutritional restrictions should be considered, In this point of view, effective cooking methods and considerations of various Korean traditional food as hospital food are suggested. Recipe of traditional Korean beverage and cookies are also presented.

• 한국경영과학회:학술대회논문집
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• 한국경영과학회/대한산업공학회 2005년도 춘계공동학술대회 발표논문
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• pp.381-386
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• 2005

본 논문에서는 LCD 공정의 효율적인 관리를 위한 방법으로서 품질마이닝 시스템의 설계/개발 그리고 운영방법론을 논하고자 한다. 주요내용으로는 주요공정의 탐색, 설비유의차분석, 공정최적화 및 recipe 최적화, 수율 및 주요특성의 추정/예측 등을 들 수 있다. 이를 위하여 다양한 데이터마이닝 도구와 통계적 모형의 적절한 활용 방법을 논하고자 한다. 또한, 실제현장 중심의 개발사례를 통하여 품질마이닝 시스템의 유용성을 기술하였다.

• 한국정보디스플레이학회:학술대회논문집
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• 한국정보디스플레이학회 2008년도 International Meeting on Information Display
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• pp.222-225
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• 2008

We proposed the dry etching process recipe for the fabrication of In-Ga-Zn-O (IGZO)-based oxide TFTs, in which the etching behaviors of IGZO films were systematically investigated when the etching gas mixtures and their mixing ratios were varied. Good device characteristics of the fabricated TFT were successfully confirmed.

• 제어로봇시스템학회:학술대회논문집
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• 제어로봇시스템학회 2000년도 제15차 학술회의논문집
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• pp.158-158
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• 2000

In this paper, control problems of computer kitchen systems are studied, which are widely used to automate test dyeing processes. To reduce the process time and avoid collision, a simplified real time control scheme Is proposed using Windows 98 environments Using two robots and applying proposed control scheme, the process time was reduced more than 30% for a given recipe in comparison with one robot machine

• 대한가정학회지
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• 제24권4호
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• pp.69-74
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• 1986

The present study investigated the use of a computerized program for construction of menu. The Computer used for this study was the personal computer type IBM-PC OA-16 XT. The program itself used the computer's“DBASE Ⅲ”. Preparation for computer programming: 1) Assigned special code number of menu and input data 2) Assigned special code number of recipe and input data 3) Menu construction The computerized program for the planning of menu according to user's condition was developed.