• Food Quality and Culture
• /
• 제3권2호
• /
• pp.64-68
• /
• 2009

This descriptive analysis study investigated the sensory characteristics and the drivers of liking for seven types of makgeolli differing in grain composition and pasteurization conditions. Six trained panelists participated in the descriptive analysis. In the consumer acceptance test involving 23 males and 34 females, two of the seven varieties were excluded due to their similar sensory characteristics. Analysis of variance, principal component analysis, and partial least square regression analysis were conducted. Sensory characteristics of makgeolli varied markedly depending on the ingredients and processing methods. Makgeolli samples with relatively high content of millet flour were characterized as being smooth and strong, with a roasted carbohydrate flavor, whereas samples with enriched rice content were rated high in attributes such as bitterness, carbonation, and residual flavor. Sourness decreased in pasteurized samples. Participant's age rather than gender influence the liking for makgeolli. Older consumers tend to prefer samples with stronger flavor than did younger consumers. Clustering consumer groups based on the preference for makgeolli samples provided profound insight concerning the beverage aspects that were appealing, which should be useful in consumer targeting of particular varieties of makgeolli.

• Food Science and Biotechnology
• /
• 제18권6호
• /
• pp.1537-1540
• /
• 2009

Enterobacter sakazakii is a representative microorganism whose presence in infant foods can cause serious disease. The purposes of this study were to determine the inactivation effects of intense pulsed light (IPL) on E. sakazakii and the commercial feasibility of this sterilization method. The inactivation of E. sakazakii increased with increasing electric power and treatment time. The cells were reduced by 5 log cycles for 4.6 and 1.8 msec of treatment at 10 and 15 kV of electric field strength, respectively. The sterilization effects on commercial infant foods were investigated at 15 kV. The cell population in an infant beverage, an infant meal, and an infant powdered milk product inoculated with E. sakazakii were inactivated exponentially as a function of time and reduced by 4.0, 2.5, and 1.5 log cycles for 9.4, 7.0, and 7.0 msec of treatment time, respectively.

• Mycobiology
• /
• 제29권3호
• /
• pp.160-163
• /
• 2001

Sikhae is a Korean traditional beverage of saccharified rice. Its factory waste(SFW) is usually thrown away instead of being used. We developed a cheap substrate of SFW for use in liquid spawn that is known for its higher fruit body yields than grain spawn in sawdust cultivation. Mycelia of Lentinula edodes ASI 3046, which is regarded as the most suitable strain for sawdust cultivation, were cultured on six kinds of previous known media and SFW. As the seven kinds of media were applied, a Sikhae Factory Waste(SFW) was most excellent in growth. The dried mycelial weight in SFW was almost four times as much as that in the other media. In the flask culture, optimum culture conditions for the mycelial growth were obtained after 13 days of cultivation at media volume of 100 ml, 100 rpm, initial pH 4.5, and $25^{\circ}C$. The best mycelial growth was observed when $MgSO_4{\cdot}7H_2O$ and D-sucrose were added as a supplement in SFW. SWM must be a remarkable medium for L. edodes because of its simple preparation and low cost.

• 한국미생물·생명공학회지
• /
• 제42권3호
• /
• pp.302-306
• /
• 2014

이화누룩은 증자하지 않은 쌀을 물에 불린 후 분쇄하고, 이를 솔잎으로 띄워 발효시킨 한국 전통누룩이다. 이화누룩의 기능성을 평가하기 위해 이화누룩의 에탄올 추출물과 이의 순차적 유기용매 분획물을 조제하고 항혈전 활성을 평가하였다. 그 결과, ethylacetate 분획물은 강력한 thrombin time, prothrombin time, aPTT 연장효과를 나타내었으며, 유기용매 분획후의 물 잔류물에서는 강력한 혈소판 응집저해능이 확인되었다. 본 연구결과는 이화누룩의 ethylacetate 분획이 신규의 항혈전제로 사용 가능함을 나타내며, 이는 이화누룩의 항혈전 활성에 대한 최초의 보고이다.

• 동아시아식생활학회지
• /
• 제7권3호
• /
• pp.355-363
• /
• 1997

This study was designed to investigate development points for automatic ice maker which met consumer's demand. Basic data about using ices in Korean's dietary life, were collected from Seoul and Kyunggi-do residences and analyzed by SPSS program. The results were as follows; 93.7% of respondents had 3 major domestic brands' refrigerator and 41.4% of them had medium-large capacity(400-519L). 65% of respondents had a refrigerator that was purchased less than five years. 15.5% of respondents had one more refrigerator. Among of them, major refrigerator was located in kitchen(67.7%) and minor was in kitchen(29.8%) and in veranda or multi-purpose room(26.3%). 66.2% of respondents always prepared ices in ice container, and 85% of them used ice only in summer. Boiling water with barley or corn was used as drinking water (45.6%) and boiled or purified tap water was used to make ice (38.6%) commonly. In cooking, ice was used especially in cold soup with cucumber and seaweed(89.9%), ice-tea or ice-coffee(81%), and fruit punch(64%). The next commonly using ice was adding in alcoholic beverage such as whiskey(57.4%), in Koreans traditional drink(Misugaru) (45.2%) and juice. The purpose of using ice was to cool in soft drink (58.6%), to cool in cooking food(19.9%), to eat ice itself(14.0%), and to enjoy more fantastic taste and mood(3.8%). In whiskey, the purpose of using ices was to control alcoholic content (52.9%). There was no significant difference between sex in the purpose of using ice, but there was significant differences between age(p＜0.05). Seasonal variations in using ice, there were significant differences according to sex, age, roles in family, amount of preparation of ice, socio-economic level and brand and capacity of refrigerator in respondent's home.

• 한국식품저장유통학회지
• /
• 제19권3호
• /
• pp.433-437
• /
• 2012

감자를 이용해서 증류식 소주를 제조하고 전통방식의 소주고리 증류 및 감압증류 조건에 따른 퓨젤유 및 휘발성 성분의 특성에 대해 조사하였다. 감자소주의 퓨젤유 함량은 감자술덧을 감압 증류하였을 때 높았으며, isoamyl alcohol, isobutyl alcohol, n-propanol의 상대비는 전통방식 증류주가 3.1 : 0.8 : 1.0, 감압 증류주가 4.0 : 1.2 : 1.0 이었다. 감자소주의 휘발성 성분 chromatogram은 증류조건에 따라 뚜렷한 차이를 나타내었고, 휘발성 성분으로는 감자소주(I)에서 alcohol류 4종, ester류 6종, aldehyde류 1종, acid류 1종, 감자소주(II)에서 alcohol류 7종, ester류 14종, aldehyde류 2종, acid류 1종 및 기타 성분 3종이 확인되었다. 감자소주(II)는 향에 대한 선호도가 감자소주(I)보다 유의적으로 높았다.

• 대한임상검사과학회지
• /
• 제44권2호
• /
• pp.59-65
• /
• 2012

Previous studies have shown that modified Je-Ho-Tang (MJHT) has anti-platelet effects. Je-Ho-Tang (JHT), a Korean court beverage, is a traditional Korean herbal medicine that has been used for the treatment of a disease attended by great thirst, and for prevention of illness in hot summers. We made MJHT from JHT by excluding honey. The present study was performed to determine the acute oral toxicity of crude extract of MJHT in male and female ICR mice. We investigated the in vivo single dose acute toxicity of MJHT hot-water extraction. This test was orally administered once by gavage to 20 mice of each sex received doses of 0 (control group), 1250, 2500 and 5000 mg/kg body weight. Mortalities, clinical findings, autopsy findings and body weight changes were monitored daily for 14 days following the administration. We observed survival rates, general toxicities, changes of body weight, and autopsy. No significant lethality was observed after single oral administration of MJHT at the different dosages. Autopsies on the animals revealed no gross abnormalities. Therefore, the LD50 value of MJHT for ICR mice was estimated more than 5000 mg/kg by the oral route. These results suggest that no toxic dose level of MJHT in mice is considered to be more than 5000 mg/kg. Consequently, it was concluded that MJHT have no effect on acute toxicity and side effect in ICR mice.

• 한국식생활문화학회지
• /
• 제11권3호
• /
• pp.393-402
• /
• 1996

The purpose of this study was to get data on the job attitude of cooks. This study was surveyed 216 cooks who work for deluxe hotels at Pusan. The results were summarized as follow: 1. The cooks think that their devotion is most important source for the best cooking. The next are taste, quality of raw materials, skill and hygiene in order. 2. 57.9% of the cooks think that a degree of expertise their field are average, but 73.6% cooks believe that the degree of expertise is higher than the other restaurant cooks. 3. They think that a good cook should be sincere and have proficiency of skill, good human relationship and study attitude, but they also believe an academic background and knowledge is not important to be a good cook. A deficiency of knowledge about cooking is what cooks believe to be the greatest hindrance for progress of cooking skills. The next hindrance are, a shortage of endeavor and authority of management. 4. The cooks believe that the ability of cooking is most important for a promotion, the others are, in order, human relationship, career background and age. 5. The cooks show little satisfaction with their job, but express their unsatisfaction with their pay. Also the cook's social status is mean. 6. The cooks recognize that a change in hotel policy is most important for the cooking department of the hotel. The next are, in order, enlargement of working space, arrangement of equipments and hiring of experts. 7. The cooks think that Japanese cooking have the best prospect in a food and beverage enterprise, while Chinese cooking have relatively lower prospect.

• Journal of Forest and Environmental Science
• /
• 제27권2호
• /
• pp.81-91
• /
• 2011

An exploratory study was conducted in Gopalganj, a southern district of Bangladesh to explore the role of wild date palm (Phoenix sylvestris Roxb.) husbandry in the rural economy. A total of 36 households in the study area were interviewed using a semi-structured questionnaire. A multistage sampling method with 10% intensity and a semi-structured questionnaire were used for the study. Based on the land holding capacity of the households, the farmers were categorized into five groups as landless, marginal, small, medium, and large. The date palm was distributed over seven different habitats of which roadside support the highest value (31%) followed by agricultural field and orchard (25% each). Though the large category farmers own most of the palms (43%), a considerable portion (562 individuals out of 1980) of it is managed by the landless farmers, who earn a substantial livelihood from the palms. The farmers manage the palm mainly for juice production; juice is either used fresh as drink or after some sort of processing as molasses and/or alcoholic beverage. Date palm husbandry contributes 32,601 Tk., 21,107 Tk., 20,626 Tk., 29,574 Tk. and 35,335 Tk. respectively to the five group seasonally and 50,980 Tk., 77,556 Tk., 90,208 Tk., 112,560 Tk., 140,675 Tk. respectively annually (1 US$ = 70 Tk.). Date palm trees contribute 65.48% of mean annual income to landless farmers followed by 27.21% to marginal farmers. However the poor marketing system result in decreasing the annual return from palm trees. Palm husbandry could be a promising source of rural incomes in Bangladesh if the farmers' traditional management knowledge was linked to more scientific management practices.

• 한국콘텐츠학회논문지
• /
• 제21권2호
• /
• pp.59-67
• /
• 2021

본 연구는 국내의 차(茶)문화를 국내의 문화를 담은 하나의 문화콘텐츠로 육성하여 국내의 문화경쟁력을 높이며, 콘텐츠 시대 속 새로운 문화적 제재를 제시하기 위해 수행되었다. 콘텐츠산업의 성장세와 국내 문화의 흐름을 보아, 오늘날의 '한류'로 대변되는 문화콘텐츠는 현재 부재한 실정이기에 보다 한국적인 콘텐츠에 대한 개발을 통해 시대에 발맞추기 위한 움직임이 필요한 시점으로 보인다. 이에, 본 연구자는 한국 고유의 차(茶)문화를 조명했으며 차(茶)문화의 근원지로 알려진 중국의 사례를 검토하여 국내 차(茶)문화의 콘텐츠화 전략을 제시하였다. 이를 위해 가장 선행되어야 하는 일은 국내 차(茶)문화에 대한 정체성과 가치를 규명하는 일이며, 이어 차(茶)문화에 대한 교육을 확대하고 수익구조를 다각화하여 한국만의 문화콘텐츠로서의 차(茶)문화의 재발견이 이루어져야 함을 시사했다.