Thiamin in the various materials which used for Takja braving was determined and its quantitative changes in the Takju mashes which were mashed with polished rice and wheat flour respectively using Nuruk only for the enzyme source, and with wheat flour and corn powder respectively using Nuruk and Koji, were checked at 24 hours intervals during the whole brewing period. The results obtained were as follows. a) The thiamin contents in 100 grams of each materials were: Polished rice 107.8${\gamma}$ Wheat Pour 185.0${\gamma}$ Corn powder 410.2${\gamma}$ Nuruk 347.4${\gamma}$ Koji of wheat flour 170.1${\gamma}$ Koji of corn powder 257.3${\gamma}$ b) About 40 to 50 percent of thiamin in the polished rice, wheat flour and, corn powder were losed by steaming at 10 wounds for 50 minutes. c) The quantitative changes of thiamin in the Takju meshes showed a similar tendency. Thiamin contents were decreased markedly during 2 days after mashing but thereafter, almost unchanged till the mashes were ripened. Its decreasing rates in tile two plots uses Nuruk and Koji wereless thaw those in the two plots used Nuruk only. d) Approximately 6${\gamma}$ of thiamin was determined in 100 ml. of the ripened mash of the rice plot and 7.5${\gamma}$ in tire whet flour plot in the case of using Nuruk only. 12.4${\gamma}$ of thiamin was determined in 100 ml. of the ripened mash of the wheat flour plot and 15.4${\gamma}$in the corn powder plot in the case of using Nuruk and Koji. e) It was assumed that 2.4 to 3.5${\gamma}$ of thiamin were contained in 100 ml. of finished Takju of the two plots used Nuruk only and 5 to 7${\gamma}$ in the two plots used Nuruk and Koji. f) About 43.7${\gamma}$ of thiamin were determined in 100 grams of Takju cake of the rice plot and 56.1${\gamma}$ in the wheat flour plat used Nuruk only, and 81.4${\gamma}$ in the corn powder plot and 57.7${\gamma}$ in the wheat flour plot used Nuruk and Koji.
The tzeam is the one of steaming cook that boiled the main material of poultry. meat and the sub-material of vegetables. It is always setted on the main-table in above seven chup ban sang and also kyoja sang. In this thesis, according to the kinds of tzeam in the main material of poultry, meat was to analysis reference frequency to them the materials, the measuring unit of materials, the terms of cooking and kitchen utensil by 47 books published in Korea from 1420 to 1987. 1. It was 37 kinds of tzeam in the main material of poultry, meat. 2. Materials were classified into the main-material, sub-materials, seasioning and decorations. 3. There were 43 kinds of measuring units, of them 18 kinds were for volume, 12 kinds were for quantity, 4 kinds were for length and the rest measuring units were 9 kinds. 4. There were 26 kinds of kitchen utensil for cooking. They were mainly used a hab 1 rice ball with lids, and castles (cast iron castle). 5. There were 27 kinds of cooking terms. The terms of them, 11 kinds were for heating methods, 16 terms of them were for the cutting process.
Yoon, Sun;Lee, Chun-Ja; Park, Hye-Won;Myoung, Chun-Ok;Choi, Eun-Jung;Lee Ji-Jung
Korean journal of food and cookery science
/
v.16
no.3
/
pp.267-271
/
2000
The present study was designed to develop the standardized formula for the preparation Jeung-Pyun with added raw soy flour and to investigate the applicability of Jeung-Pyun as the substitute of regular pizza crust made with wheat flour. The effect of adding raw soy flour at 3%, 5% level on fermentation time and viscosity of batters and texture and general desirability of Jeung-Pyun pizza were also studied. As the level of raw soy flour was increased the time required for 1 st and 2nd fermentation decreased and viscosity of batters increased significantly. Jeung-Pyun crust after steaming found to have appropriate texture and form for a substitute of wheat flour pizza crust. Texture parameters determined by QST showed that Jeung-Pyun crust with added raw soy flour had lower values in hardness, cohesiveness and gumminess without any significant difference. However, chewiness of 5% raw soy flour group was significantly lower than control group. Texture of Jeung-Pyun crust and general desirability of Jeung-Pyun pizza were determined by sensory evaluation. Textural parameters of Jeung-Pyun crust were evaluated on the basis of hardness, cohesiveness, adhesiveness, tenderness and wetness. As a result of sensory evaluation Jeung-Pyun crust made with 5% raw soy flour had significant lower values in hardness, cohesiveness, tenderness and wetness than the control. However, the textural parameters between control and 3 % raw soy flour group were not significantly different. Jeung-Pyun pizza with topping were evaluated by sensory panel. Jeung-Pyun pizza made with 3% raw soy flour received the highest score in apperance and general desirability without any significant difference. 5% raw soy flour group had significantly lower score in general desirability among 3 treatment groups. In conclusion, Jeung-Pyun crust made by traditional Jeung-Pyun preparation method will be a good alternative to replace wheat flour pizza crust. Adding raw soy flour at 3% level did not affect the quality of Jeung-Pyun crust and had an effect of promoting fermentation. Jeung-Pyun Pizza crust was expected to have tender texture and slower retrogradation rate than regular pizza crust with wheat flour.
To evaluate the feed value of starfish, antimicrobial effects of its extract, nutrients contents, concentration of amino acids and its bioavailability were tested. Steaming and ether processes were applied to obtain the extract from starfish for antimicrobial effects examination. The starfish was dried at $60^{\circ}C$ for 3 days before grinding for processing and fermentation. Ground starfish(GS), extruded starfish(ES), fermented starfish(EFS) were added with enzyme and without enzyme(Non enzyme fermented starfish : NEFS). Then the nutrient composition and bioavailability of those were analyzed. The extract from starfish showed no inhibition of the growth of lactobacillus and pathogenic bacteria. Protein content showed significantly higher 62.86% and 52.82%, respectively in EFS and NEFS than GS and EGS(p<0.05). The Ca content of GS, EGS, EFS and NEFS was 17.26%, 18.26%, 5.37% and 8.55%, respectively. It was low in EFS and NEFS due to measure the Ca content after fermentation. Total amino acid was 17.17 mg/g, 20.28 mg/g, 36.30 mg/g and 29.96 mg/g in GS, EGS, EFS and NEFS, respectively. The ratio of total amino acid to protein tended to show the similar tendency as total amino acid. Both total amino acid and its ratio to protein were increased by the fermentation. Bioavailability of the protein and Ca showed more 80% in EFS and NEFS. The nutrients availability of EFS were significantly higher in laying hens than other treatments. The results of these experiments indicate that starfish would be applied as a feed ingredients if it was properly treated.
Fiber scutching refers to the process of extracting fibers from plants by separating or extracting fibers from the raw materials. As the definition of the term implies, the "Fiber Scutching" is performed on plants with advanced bast fiber as the primary material processing technique performed on plant materials. Some of the most popular phosphorus plants are ramie, hemp, flax, and the paper mulberry, which have a long history of cultivation and a wide range of distribution, making them very universal as a material supporting human life and culture. This study was described in Oju-yeonmunjangjeon-sango but was designed to re-examine the method of breaking dried stalks, which is currently unused in Korea, to examine the feasibility and characteristics of the technology. As a result of sampling and experimenting with hemp bast using the method recorded in the literature, hemp fiber was actually produced. The criteria for removing the shell from the hemp stem were the degree of discoloration and drying, and only when the stalk was completely discolored to yellow could segregation of the stalk from the shell be performed. The amount of sunlight and temperature were conditions that accelerated drying. However, if exposed for a long time, it is confirmed that hemp bast will be in a suitable condition to process, regardless of the amount of sunlight and temperature. 'Breaking of dried stalks', which utilizes the physical power of 'threshing with a flail' is considered a core process of the fiber scutching technique in 'Yukjin' in Hamgyeong-do. The bark and the core of the hemp were separated by tapping, the bast was thinly split, and the shell was peeled off, making it suitable for collecting with thread. The method of collecting the fibers by applying physical power causes downing on the fibers, which is to be generally avoided in the manufacture of bast fabric woven hemp or ramie. However, Hamgyeong-do's fiber scutching method seems to have applied this principle to the method of making fragile fabrics by using it in reverse. This method is distinct from the steaming or boiling of the stalks' in Andong, Korea, and it is similar to the Western method of spinning fabrics.
This study was carried to investigate the changes in physical and chemical properties during preparation of Yukwa. Protein content of glutinous rice was decreased during soaking time and acid and pH values were increased while contents of lipid and ash were not changed. Particle size distribution showed thate average particle size of 7 days soaking treatment smaller than those of 3 days and starch damage of glutinous rice flour was increased during soaking time. The major flavor components after soaking were found ethyl ester acetic acid, ethanol, 2-butan -ol, 2-methyl 1-propanol, 1-butanol, 3-methyl 1-butanol and 1-pentanol, propanoic acid. Content of acetic acid and butanoic acid were rapidly increased during soaking time. Results for ratio of storage modulus(G') and loss modulus(G') in glutinous rice flour dough indicated $tan{\delta}$ was increased for a while and decreased as frequency increased. G' value was very similar with G' value after steaming which means rubber-like property while G' and G' value were changed after during storage time. Treatment at $-20^{\circ}C$ had the highest hardness for cutting degree of dough. There was no difference in color value between different water contents. Hardness of Bandegi (sheet) was decreased as water content increased and the highest popping value was obtained at 18% of water contents. Adding 3% soaked bean had higher redness value of Yukwa and lower value in yellowness.
This study showed the chemico-physical characteristics and sensory evaluation of beef loin and ribs with various kinds of cooking apparatus and methods like pan heating, boiling, grilling, steaming, cooking heating, charcoal heating and double layer pan heating. Double layer pan filled with Phase Change Materials(PCM) heating was also tested. Heating time of beef loin and ribs by oven heating was the longest as 55.5 and 25.7 min. Cooking loss of beef loin and ribs were 40.49%, 27.98% each and showed biggest in charcoal heating(p<0.05). In the chemical analysis, grilling resulted in the highest protein contents of 29.3% in the loin and double layer pan heating had 28.6% in the ribs. In the loin, 20.3% of crude fat was the highest in the double layer pan heating, and 21.9% of crude fat of ribs in the PCM heating(p<0.05). In the test of shearing forces, double layer pan heating had the lowest result of $9.14kg/cm^2$ in the loin and $7.03kg/cm^2$ in the ribs. In the 9 point-scale sensory evaluation, PCM treatment showed the best result of 7.67 in the juiciness of loin and single layer pan heating and grilling treatment had the highest score of 7.00 in the ribs. Loin in the PCM heating had 7.11 and ribs in the grilling had 7.13, showing the best in overall acceptability. With this experiments, we could find the chemico-physical and sensory characteristics of beef loin and ribs were affected by various cooking methods.
Back-pyun is a kind of rice cake made by steaming rice flour added sugar, water and salt and garnished with shredded chestnuts, dates, mushrooms and pinenuts. The Back-pyun has been widely used in Korean celebrations. This study aimed to compare and determine the effects on sensory characteristics and texture of Back-pyun 1) when the proportion of glutinous rice, added i.1 making Back-pyun, is 0%, 5%, 10%, 15%, 20%, 25% and 30% 2) then it reheated after storage for 0,24, 48 and 72 hours. Evaluation was conducted through sensory evaluation and objective evaluation. The results are as follows : 1. In sensory evaluation, color of Back-pyun turned yellow as the addition level of glutinous rice increased and then by reheating after storage for 24, 48 and 73 hours. Coarseness was not significantly different as the addition level of glutinous rice increased before storage. But Back-pyun reheated after storage for 24,48 and 72 hours were significantly different by the addition level of glutinous rice. Softness, dryness and crumblyness tended to decrease as the addition level of glutinous rice increased and by reheating after storage for 24, 48 and 72 hours. The most favorite tendency on the appearance was at the addition level of glutinous rice of 5%. Texture and overall preference were better at the addition level from 10% to 20% than any other levels. 2. Rheometer measurement indicated that compression force, gumminess ana chewiness tended to increase as the addition level of glutinous rice increased and decrease by the storage conditions. But work ratio and recovered height did not have much effect the addition level of glutinous rice and the storage conditions. Compression force of Back-pyun (not reheated) tended to increase by the storage time and the addition level of glutious rice. Especially it showed remakably increasing tendency during 24 hours storage (at $4^{\circ}C$) 3. Moisture content tended to increase by the addition level of glutinous rice and decrease by the storage time. But moisture content of Back-pyun reheated after storage for 24 hours stowed the increasing tendency. 4. Softness of Back-pyun had significant relationship with compression force and work ratio. Dryness and crumblyness had significant relationship with work ratio. Therefore compression force and work ratio represented the texture of Back-pyun.
Kim, Do Yeon;Lee, Hansongyi;Choi, Eun Young;Lim, Hyunjung
Journal of the Korean Society of Food Science and Nutrition
/
v.44
no.1
/
pp.14-23
/
2015
This study examined the glycemic indices (GIs) and glycemic loads of carbohydrate-rich snacks in Korea according to variety and cooking method. The most popular carbohydrate snacks (corn, potatoes, sweet potatoes, chestnuts, and red beans) from the Korean National Health and Nutrition Examination Survey nutrient database were cooked using a variety of conventional cooking methods (steaming, baking, porridge, puffing, and frying). The GIs of foods were measured in 60 healthy males after receiving permission from the University Hospital institutional review board (KMC IRB 1306-01). Blood glucose and insulin levels were then measured at 0, 15, 30, 60, 90, and 120 min after consuming glucose, and each test food contained 50 g of carbohydrates (corn: 170.0 g, potatoes: 359.7 g, sweet potatoes: 160.3 g, chestnuts: 134.8 g, red beans: 73.1 g). GI values for test foods were calculated based on the increase in the area under the blood glucose response curve for each subject. Steamed potatoes ($93.6{\pm}11.6$), corn porridge ($91.8{\pm}19.5$), baked sweet potatoes ($90.9{\pm}9.6$), baked potatoes ($78.2{\pm}14.5$), steamed corn ($73.4{\pm}9.9$), and steamed sweet potatoes ($70.8{\pm}6.1$) were shown to be considered high GI foods, whereas baked chestnuts ($54.3{\pm}6.3$), red bean porridge ($33.1{\pm}5.5$), steamed red beans ($22.1{\pm}3.2$), fried potatoes ($41.5{\pm}7.8$), and ground and pan-fried potatoes ($28.0{\pm}5.1$) were considered as low GI foods. The results suggest that the cooking method of carbohydrate-rich snacks is an important determinant of GI values.
This study was conducted to examine the physicochemical properties and hot air-dried and spray-dried powders process of sweet potato and steamed sweet potato. The moisture and the total starch contents were 1.66~2.19% and 52.65~57.42%, respectively. The total starch contents increased during process steaming. The water absorption index of the spray-dried powders (0.97 and 2.03) was lower than that of the hot air-dried powders (2.12 and 4.71), and the water solubility index of the spray-dried powders (83.83 and 86.95%) was higher than that of the hot air-dried powders (68.40 and 81.21%). The particle size and outer topology of the spray-dried powders were 46.18 and $65.53{\mu}m$, and its shape was generally globular. In the DSC analysis of this study, the $T_o$ of the spray-dried powders (64.40 and $67.80^{\circ}C$), $T_p$ of the spray-dried powders (74.40 and $78.20^{\circ}C$), and $T_c$ of the spray-dried powders (81.10 and $81.60^{\circ}C$) was higher than that of the hot air-dried powders. The solubility contents of the spray-dried powders (68.21 and 80.73%) was lower than that of the hot air-dried powders, and the swelling power contents of the spray-dried powders (14.79 and 15.35%) was higher than that of the hot air-dried powders. The amylose contents of spray-dried powders (11.67 and 12.51%) was lower than that of the hot air-dried powders. The soluble dietary fiber contents of spray-dried powders (1.34 and 2.02%) was higher than that of the hot air-dried powders.
이메일무단수집거부
본 웹사이트에 게시된 이메일 주소가 전자우편 수집 프로그램이나
그 밖의 기술적 장치를 이용하여 무단으로 수집되는 것을 거부하며,
이를 위반시 정보통신망법에 의해 형사 처벌됨을 유념하시기 바랍니다.
[게시일 2004년 10월 1일]
이용약관
제 1 장 총칙
제 1 조 (목적)
이 이용약관은 KoreaScience 홈페이지(이하 “당 사이트”)에서 제공하는 인터넷 서비스(이하 '서비스')의 가입조건 및 이용에 관한 제반 사항과 기타 필요한 사항을 구체적으로 규정함을 목적으로 합니다.
제 2 조 (용어의 정의)
① "이용자"라 함은 당 사이트에 접속하여 이 약관에 따라 당 사이트가 제공하는 서비스를 받는 회원 및 비회원을
말합니다.
② "회원"이라 함은 서비스를 이용하기 위하여 당 사이트에 개인정보를 제공하여 아이디(ID)와 비밀번호를 부여
받은 자를 말합니다.
③ "회원 아이디(ID)"라 함은 회원의 식별 및 서비스 이용을 위하여 자신이 선정한 문자 및 숫자의 조합을
말합니다.
④ "비밀번호(패스워드)"라 함은 회원이 자신의 비밀보호를 위하여 선정한 문자 및 숫자의 조합을 말합니다.
제 3 조 (이용약관의 효력 및 변경)
① 이 약관은 당 사이트에 게시하거나 기타의 방법으로 회원에게 공지함으로써 효력이 발생합니다.
② 당 사이트는 이 약관을 개정할 경우에 적용일자 및 개정사유를 명시하여 현행 약관과 함께 당 사이트의
초기화면에 그 적용일자 7일 이전부터 적용일자 전일까지 공지합니다. 다만, 회원에게 불리하게 약관내용을
변경하는 경우에는 최소한 30일 이상의 사전 유예기간을 두고 공지합니다. 이 경우 당 사이트는 개정 전
내용과 개정 후 내용을 명확하게 비교하여 이용자가 알기 쉽도록 표시합니다.
제 4 조(약관 외 준칙)
① 이 약관은 당 사이트가 제공하는 서비스에 관한 이용안내와 함께 적용됩니다.
② 이 약관에 명시되지 아니한 사항은 관계법령의 규정이 적용됩니다.
제 2 장 이용계약의 체결
제 5 조 (이용계약의 성립 등)
① 이용계약은 이용고객이 당 사이트가 정한 약관에 「동의합니다」를 선택하고, 당 사이트가 정한
온라인신청양식을 작성하여 서비스 이용을 신청한 후, 당 사이트가 이를 승낙함으로써 성립합니다.
② 제1항의 승낙은 당 사이트가 제공하는 과학기술정보검색, 맞춤정보, 서지정보 등 다른 서비스의 이용승낙을
포함합니다.
제 6 조 (회원가입)
서비스를 이용하고자 하는 고객은 당 사이트에서 정한 회원가입양식에 개인정보를 기재하여 가입을 하여야 합니다.
제 7 조 (개인정보의 보호 및 사용)
당 사이트는 관계법령이 정하는 바에 따라 회원 등록정보를 포함한 회원의 개인정보를 보호하기 위해 노력합니다. 회원 개인정보의 보호 및 사용에 대해서는 관련법령 및 당 사이트의 개인정보 보호정책이 적용됩니다.
제 8 조 (이용 신청의 승낙과 제한)
① 당 사이트는 제6조의 규정에 의한 이용신청고객에 대하여 서비스 이용을 승낙합니다.
② 당 사이트는 아래사항에 해당하는 경우에 대해서 승낙하지 아니 합니다.
- 이용계약 신청서의 내용을 허위로 기재한 경우
- 기타 규정한 제반사항을 위반하며 신청하는 경우
제 9 조 (회원 ID 부여 및 변경 등)
① 당 사이트는 이용고객에 대하여 약관에 정하는 바에 따라 자신이 선정한 회원 ID를 부여합니다.
② 회원 ID는 원칙적으로 변경이 불가하며 부득이한 사유로 인하여 변경 하고자 하는 경우에는 해당 ID를
해지하고 재가입해야 합니다.
③ 기타 회원 개인정보 관리 및 변경 등에 관한 사항은 서비스별 안내에 정하는 바에 의합니다.
제 3 장 계약 당사자의 의무
제 10 조 (KISTI의 의무)
① 당 사이트는 이용고객이 희망한 서비스 제공 개시일에 특별한 사정이 없는 한 서비스를 이용할 수 있도록
하여야 합니다.
② 당 사이트는 개인정보 보호를 위해 보안시스템을 구축하며 개인정보 보호정책을 공시하고 준수합니다.
③ 당 사이트는 회원으로부터 제기되는 의견이나 불만이 정당하다고 객관적으로 인정될 경우에는 적절한 절차를
거쳐 즉시 처리하여야 합니다. 다만, 즉시 처리가 곤란한 경우는 회원에게 그 사유와 처리일정을 통보하여야
합니다.
제 11 조 (회원의 의무)
① 이용자는 회원가입 신청 또는 회원정보 변경 시 실명으로 모든 사항을 사실에 근거하여 작성하여야 하며,
허위 또는 타인의 정보를 등록할 경우 일체의 권리를 주장할 수 없습니다.
② 당 사이트가 관계법령 및 개인정보 보호정책에 의거하여 그 책임을 지는 경우를 제외하고 회원에게 부여된
ID의 비밀번호 관리소홀, 부정사용에 의하여 발생하는 모든 결과에 대한 책임은 회원에게 있습니다.
③ 회원은 당 사이트 및 제 3자의 지적 재산권을 침해해서는 안 됩니다.
제 4 장 서비스의 이용
제 12 조 (서비스 이용 시간)
① 서비스 이용은 당 사이트의 업무상 또는 기술상 특별한 지장이 없는 한 연중무휴, 1일 24시간 운영을
원칙으로 합니다. 단, 당 사이트는 시스템 정기점검, 증설 및 교체를 위해 당 사이트가 정한 날이나 시간에
서비스를 일시 중단할 수 있으며, 예정되어 있는 작업으로 인한 서비스 일시중단은 당 사이트 홈페이지를
통해 사전에 공지합니다.
② 당 사이트는 서비스를 특정범위로 분할하여 각 범위별로 이용가능시간을 별도로 지정할 수 있습니다. 다만
이 경우 그 내용을 공지합니다.
제 13 조 (홈페이지 저작권)
① NDSL에서 제공하는 모든 저작물의 저작권은 원저작자에게 있으며, KISTI는 복제/배포/전송권을 확보하고
있습니다.
② NDSL에서 제공하는 콘텐츠를 상업적 및 기타 영리목적으로 복제/배포/전송할 경우 사전에 KISTI의 허락을
받아야 합니다.
③ NDSL에서 제공하는 콘텐츠를 보도, 비평, 교육, 연구 등을 위하여 정당한 범위 안에서 공정한 관행에
합치되게 인용할 수 있습니다.
④ NDSL에서 제공하는 콘텐츠를 무단 복제, 전송, 배포 기타 저작권법에 위반되는 방법으로 이용할 경우
저작권법 제136조에 따라 5년 이하의 징역 또는 5천만 원 이하의 벌금에 처해질 수 있습니다.
제 14 조 (유료서비스)
① 당 사이트 및 협력기관이 정한 유료서비스(원문복사 등)는 별도로 정해진 바에 따르며, 변경사항은 시행 전에
당 사이트 홈페이지를 통하여 회원에게 공지합니다.
② 유료서비스를 이용하려는 회원은 정해진 요금체계에 따라 요금을 납부해야 합니다.
제 5 장 계약 해지 및 이용 제한
제 15 조 (계약 해지)
회원이 이용계약을 해지하고자 하는 때에는 [가입해지] 메뉴를 이용해 직접 해지해야 합니다.
제 16 조 (서비스 이용제한)
① 당 사이트는 회원이 서비스 이용내용에 있어서 본 약관 제 11조 내용을 위반하거나, 다음 각 호에 해당하는
경우 서비스 이용을 제한할 수 있습니다.
- 2년 이상 서비스를 이용한 적이 없는 경우
- 기타 정상적인 서비스 운영에 방해가 될 경우
② 상기 이용제한 규정에 따라 서비스를 이용하는 회원에게 서비스 이용에 대하여 별도 공지 없이 서비스 이용의
일시정지, 이용계약 해지 할 수 있습니다.
제 17 조 (전자우편주소 수집 금지)
회원은 전자우편주소 추출기 등을 이용하여 전자우편주소를 수집 또는 제3자에게 제공할 수 없습니다.
제 6 장 손해배상 및 기타사항
제 18 조 (손해배상)
당 사이트는 무료로 제공되는 서비스와 관련하여 회원에게 어떠한 손해가 발생하더라도 당 사이트가 고의 또는 과실로 인한 손해발생을 제외하고는 이에 대하여 책임을 부담하지 아니합니다.
제 19 조 (관할 법원)
서비스 이용으로 발생한 분쟁에 대해 소송이 제기되는 경우 민사 소송법상의 관할 법원에 제기합니다.
[부 칙]
1. (시행일) 이 약관은 2016년 9월 5일부터 적용되며, 종전 약관은 본 약관으로 대체되며, 개정된 약관의 적용일 이전 가입자도 개정된 약관의 적용을 받습니다.