• 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.

• Food Science and Biotechnology
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• 제14권6호
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• pp.828-831
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• 2005

The content of vitamin $D_2$, including its precursor ergosterol, was determined in some cultivated mushrooms to manufacture fortified Doenjang (Korean traditional soybean paste) with vitamin D by supplementation with mushroom. Ergosterol was the most abundant sterol in the mushrooms (50 to 140 mg/100 g dry weight) but the ergocalciferol portion made up only 0.065% (Pleurotus eryngii) to 2.5% (stipe part of Lentinus edodes, shiitake) of the total vitamin $D_2$ of each mushroom. Changes in these compounds in L. edodes caused by UV or solar irradiation were also evaluated. Ergocalciferol content in the pileus part of L. edodes went up to $424\;{\mu}g/100\;g$ dry weight and ergosterol levels reached 139.3 mg per 100 g dry weight at maximum levels. Ergocalciferol content increased about 50% when exposed to solar radiation and increased 377% with UV irradiation. These compounds level in Doenjang was enriched as much as supplied UV irradiated L. edodes powder to before fermentation, and the supplemented mushroom did not influence the palatability of Doenjang.

• 한국식품영양학회지
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• 제25권2호
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• pp.266-273
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• 2012

The objective of this study was to investigate the sensory quality attributes for the development of soy sauce containing Hutgae(Hovenia dulcis Thunb). Aqueous extracts of Hutgae were prepared from different parts such as trunk, twig, and fruit. These extracts were used for determining the antioxidant effect by 2,2-diphenyl-1-picrylhydrazyl(DPPH) radical scavenging activity and sensory evaluation. Hutgae twig and fruit extracts had a strong DPPH scavenging effect compared to Hutgae trunk extract. In sensory analysis, high intensities of roast smell, bitter taste, and astringent taste were observed in Hutgae twig extract, whereas those of sweet smell and sweet taste were predominated within Hutgae fruit extract. Hutgae trunk and fruit extracts obtained higher overall acceptability. Various seasoning items such as anchovy, dried-pollack, katsuobushi, shiitake, radish, and kelp were used to determine the suitable type of soy sauce containing Hutgae extracts regarding the different parts. Hutgae fruit and trunk extracts were evaluated for use as a good source of seasoned soy sauce, and the dried-pollack and radish among the seasoning items were well-matched with Hutgae extracts. From these results, soy sauce containing Hutgae trunk and fruit extracts added to dried-pollack soup may be used as a functional seasoning in order to remove hangovers.

• 한국균학회지
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• 제43권2호
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• pp.104-111
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• 2015

본 연구에서는 KFRI 490의 2핵균사와 KFR 536의 1핵균사를 Di-mon 교잡을 시도하여 새로운 품종 풍년고를 개발하였다. 이 실험에서는 원목재배와 톱밥재배 실험을 통하여 생산성 및 재배적 특성을 파악하고자 하였다. 풍년고의 발생유형은 여름, 가을의 하추형(夏秋型)으로 집중발생 한다. 최적 발생 온도는 $17{\sim}24^{\circ}C$로 고온재배에 적합하다. 원목에서 건중량 $22kg/m^3$, 톱밥재배에서 3차 발생까지 649 g/2 kg으로 원목 및 톱밥의 겸용 재배가 기능함을 알 수 있었다. 톱밥재배의 배양기간은 110~130일이다. 공조시설의 발생온도 $18{\pm}1^{\circ}C$, 습도 $90{\pm}5%$에서 버섯을 가장 많이 발생시켰다.

• Journal of the Korean Wood Science and Technology
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• 제29권4호
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• pp.79-88
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• 2001

표고버섯(Lentinula edodes) 으로부터 0.15 M NaCl 용액에 의하여 crude lectin을 추출하였으며, 황산암모늄에 의한 침전 음이온교환수지 및 hydroxyapatite 컬럼을 이용한 크로마토그래피에 의하여 정제하였다. 버섯균산과 균병으로 나누어 추출된 crude lectin의 양에 있어서는 균산부분이 균병부분에 비하여 2배 이상 높은 lectin을 함유하였으며, 가열한 버섯에서는 lectin의 함량 및 활성은 미처리보다 감소되었다. 건조된 균산 50 g으로부터 얻은 crude lectin은 720 mg으로서 46.03%의 수율로 얻었으며, DEAE Sephadex A-50 column에 의한 분리, 정제 후 정제된 lectin 201 mg을 crude lectin의 28% 수율로 얻을 수 있었다. Crude lectin을 정제함으로서 aspartic acid, serine, alanine 및 histidine등의 아미노산이 증가되었고, glutamic acid, glycine, leucine, tyrosine 및 methionine 등이 lectin에는 검색되지 않았다. DEAE Sephadex A-50 column의 chromatograpy를 통해 분리 정제한 활성을 지니는 lectin의 주된 부분은 Agglutinating test 결과, fraction A 및 B는 적혈구응집활성을 나타냈으며, 약 23 kDa의 분자량을 가지고 있었다. 활성을 지니는 부분을 다시 hydroxyapatite column에 의해 정제하여 얻은 LA-a와 LB-b는 각각 24 kDa과 23 kDa의 분자량을 나타냈다.

• 농업과학연구
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• 제43권3호
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• pp.432-440
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• 2016

The consumption of pre-treated vegetables (including fresh-cut vegetables) that are washed, peeled, and trimmed has been significantly increased because of their easy use for cooking. Vegetable cutting machines have been widely utilized for producing fresh-cut vegetables or agricultural products of different sizes; however, the design standard is not established for specific types of agricultural products. Therefore, this study was conducted to determine mechanical properties (compressive and shear forces) of targeted agricultural products (radish, carrot, squash, cucumber, shiitake mushroom, and sweet potato) for developing a multipurpose vegetable cutting machine. According to ASAE standard (s368.3), compressive and shear forces of targeted agricultural products were measured by using a custom built UTM (universal testing machine). Shape type of samples and speed ranges (5 - 15 mm/min) of loading rate on bioyield and shear points varied depending on the targeted agricultural product. The range of averaged bioyield points of targeted agricultural products were between 7.89 and 146.98 N. On the other hand, their averaged shear points ranged from 22.50 to 53.47 N. Results clearly showed that the bioyield and shear points of targeted agricultural products were thoroughly affected by their components. As measuring compressive and shear forces of a variety of agricultural products, it will be feasible to calculate blade cutting force for designing multipurpose vegetable cutting machine.

• 한국자원식물학회지
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• 제13권3호
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• pp.171-178
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• 2000

본 실험은 간장기능보호를 위한 식품소재를 검토하기 위하여 수행되었다. 인진쑥, 콩나물, 솔잎추출물은 in vitro 간장 fatty acid synthase 활성을 억제하였다. 한편, 솔잎, 콩나물추출물은 사염화탄소를 처리한 횐쥐의 혈청 GPT및 GOT효소활성의 상승을 억제하였다. 인진쑥, 콩나물추출물은 사염화탄소처리에 의한 흰쥐의 간장 microsome의 과산화지질함량의 상승을 억제하였다. 나아가 콩나물추출물은 사염화탄소에 의해 증가한 흰쥐의 간장콜레스테롤 및 중성지질함량을 현저하게 감소시켰다. 이러한 결과는 인진쑥, 솔잎, 콩나물추출물의 사염화탄소에 의한 간장손상의 보호기능을 보여 준다.

• 한국버섯학회지
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• 제20권2호
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• pp.35-42
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• 2022

본 연구는 최근 소비자들의 안전한 먹거리에 대한 수요증가로 생산과 소비가 확대되고 있는 유기농산물 생산과 관련된 국내외 주요 규정과 유기농 버섯의 인증절차와 산업동향을 살펴보고자 수행하였다. 유기농버섯의 경우 2021년 전국의 인증농가 405개소, 재배면적 3,886,628 m², 인증계획량 6,011톤이며 전라남도가 농가수 221개소, 재배면적 2,923,402 m², 인증계획량 2,132톤으로 농가수 55%, 재배면적 75%, 인증계획량 35%로 전국 1위를 차지하고 있으며, 유기농버섯의 버섯종류별 현황은 표고버섯이 농가수 369개소, 재배면적 3,805,636 m², 인증계획량 3,576톤으로 농가수 91%, 재배면적 98%, 인증계획량 60%로 1위를 차지하고 있다. 전라남도는 버섯뿐만 아니라 다른 농산물에 있어서도 유기농산물 및 친환경농산물이 전국에서 높은 비율을 차지하고 있다. 이는 전남이 농업비율이 높고 전남도의 유기농업 지원에 정책적으로 뒷받침한 것으로 해석된다.

• 한국식생활문화학회지
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• 제24권4호
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• pp.366-375
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• 2009

This study examined the changes of side dishes in "Eumsikdimibang", "Gyuhapchongseo", "Chosunmusangsinsikyorijebub" over time. As food ingredients, seaweed, red pepper, salted fish, Korean hot pepper paste have been used in "Gyuhapchongseo". The use of cattle by parts, saltwater fish, Chinese cabbage, powdered red pepper, garlic have increased in"Chosunmusangsinsikyorijebub". Cooking techniques, such as the use of wheat flour, a double boiler by the use of steam, and boiling and then roasting cuisine were mostly used in"Eumsikdimibang", but reduced in"Gyuhapchongseo". In "Gyuhapchongseo", the cooking methods are primarily aimed at a positive visual effect, and slices of dried meat seasoned with spices have increased. In"Chosunmusangsinsikyorijebub", various Tang (Guk), the taste of food changed by controlling the gravy content (Gigimi, Chigye, Chorim), meat mixing oil, vegetable and mushroom together to cook and boiling down the main food ingredients to soak the seasoning were increased. Dog-meat steamed dish using the intestine of dog in "Eumsikdimibang" was changed to small intestine of cattle steamed dish in "Gyuhapchongseo". And seasoned dog meat with choncho in "Eumsikdimibang" influenced on beef tail soup with Korean hot pepper paste in "Gyuhapchongseo", and Yookgyejang soup using Korean hot pepper paste in"Chosunmusangsinsikyorijebub". In steamed young chicken, the stuffing such as soybean paste, choncho, welsh onion, leek and flour in "Eumsikdimibang" was changed to minced beef, welsh onion, dropwort and Shiitake mushroom in"Gyuhapchongseo". The steamed young chicken in "Chosunmusangsinsikyorijebub" with stuffing was added to chicken soup using glutinous rice, and ginseng powder. Now, the chicken soup was changed to Samgyetang with glutinous rice, and ginseng. In "Chosunmusangsinsikyorijebub", various vegetable dishes were cooked with beef.

• 한국균학회지
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• 제52권1호
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• pp.61-71
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• 2024

버섯 배지에 첨가되는 재료에 따라 변하는 수확 후 배지내의 세균 군집도를 확인하여 더 넓은 재활용 연구에 기여하고자 춘천, 여주, 홍천, 광주, 의령, 아산에서 수집한 표고, 느타리, 새송이버섯의 수확 후 배지를 대상으로 차세대 염기서열 분석을 진행하였다. ASV 값을 기반으로 α-diversity인 Rarefaction, Chao1, Shannon, Gini-Simpson를 분석한 결과, 유일하게 폐면이 혼합되어 있는 느타리버섯 수확 후 배지인 H-NT 처리구의 세균다양성이 매우 풍부하였다. 또한 β-diversity의 WPGMA를 이용하여 처리구간 세균 군집의 유사성을 분석한 결과, 버섯 종류에 따라 유연관계가 가까운 것을 확인하였다. 본 연구를 시작으로 작물 및 토양에 유용한 특정 세균 비율이 높게 분포하고 있는 수확 후 배지를 연구한다면 맞춤형 유기농자재로서의 활용 가능성이 있음을 시사한다.