• 한국식품영양학회지
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• 제12권6호
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• pp.575-581
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• 1999

In result of chemical properties of bamboo shoots and changes of chemical components of salted bamboo shoots during 120 days salting, the contents of moisture crude fat tannin and ascorbic acid were decreased but those of crude protein curde ash and salt concentration were increased. The main free amino acids of bamboo shoots were serine arginine alanine leucine and tyrosine. The content of total free amino acid was rapidly decreased in 80days-past of salting and after that slowly decresed. Wang bamboo shoots was the highest as 1060.18mg/100g in content of total free amino acid. The main mineral elements were K, P, Na and Mg. The contents of Fe and K were the hihest among them. The contents of P, Fe, Zn. Mn. Ge and Cu were decreased but K, Mg, Na and Ca were increased during salting. When fresh bamboo shoots were compared with salted bamboo shoots fresh bamboo shoots contained the contents of moisture crude protein crude fat tannin and ascorbic acid more than salted bamboo shoots did but the less the contents of ash fiber and salt concentration.

• 펄프종이기술
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• 제42권2호
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• pp.27-34
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• 2010

To obtain the basic information for the use of bamboo, the anatomical characteristics of moso bamboo shoots, and 20-day-old, 60-day-old, one-year-old, and two-year-old moso bamboo were observed by using polarizing microscope. The cross section showed that the bamboo shoots consists of the early stage of cell formation, atactostele, parenchyma, and bundle sheath was formed in 20-day-old moso bamboo, and all cells completely formed in 60-day-old moso bamboo. The tissues in one-year-old moso bamboo appeared to be completely matured. On the tangential surface, no atactostele was observed in the bamboo shoot, but metaxylem, parenchyma, and bundle sheath were found. atactostele and parenchyma appeared to be formed between 20 and 60 days. All tissues and cells were totally formed and the cell wall of parenchyma were completely matured after one year. The metaxylem in bamboo shoots was observed to have pits, which means that it could be the tissues first formed of all bamboo cells.

• 한국식생활문화학회지
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• 제28권5호
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• pp.502-511
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• 2013

This study evaluated the composition two popular species of edible bamboo shoots in Korea (Phyllostachyspubescens and Sinoarundinarianigra) and the effect of their abundant dietary fiber on intestinal microorganisms in healthy young women. The ranges of total moisture, crude protein, crude lipid, crude ash, and dietary fiber content were 87.190.8, 2.943.5, 0.150.39, 0.411.05, and 4.206.15% (wet weight basis), respectively. Moisture and crude ash content increased after heat treatment; however, crude protein, crude lipid, and dietary fiber content were reduced after heating. The major minerals found in bamboo shoots were potassium, phosphorous, sulfur, magnesium, and calcium. In addition, glucose and fructose were abundant free sugars, while asparagine and tyrosine were the most abundant free amino acids. Approximately 70% of the total free fatty acids found in bamboo shoots were linoleic acid and linolenic acid. The ascorbic acid content was 6.60~17.56 mg/100 g (wet weight basis), and one phenolic compound, p-hydroxy benzoic acid, was 0.10.2% (wet weight basis) and detected by HPLC analysis. The intake of bamboo shoots for seven days significantly increased viable cell counts of Lactobacillus spp. and reduced viable cell counts of Bacteriodes spp. in feces (p<0.05). In our data, bamboo shoots may be useful in the food industry as high dietary fiber ingredients.

• 한국식생활문화학회지
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• 제21권2호
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• pp.179-186
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• 2006

담양 염장 죽순을 첨가한 요구르트를 개발하기 위해 죽순에 함유되어 있는 일반성분을 분석하였고, 관능검사를 통해 최적 발효조건과 죽순첨가 형태를 결정하였다. 죽순은 수분함량이 82.59 %, 단백질 4.56 %, 지질 0.52 %, 회분 0.50 %, 그리고 식이섬유소가 11.72 %(w/w) 함유되어 있었으며, 무기질은 Ca, P, S, Na, Mg, K 순서로 높은 함량을 보였다. 죽순을 첨가하기 위한 요구르트는 ABT-5 미생물을 0.005 % 접종하여 $40\;^{\circ}C$에서 13시간 발효시켰으며, 요구르트 첨가용 죽순은 형태를 달리하여 관능검사를 실시한 결과 $5{\times}5{\times}5\;mm$ 크기로 절단한 죽순을 50 % 설탕에 절임하여 15 %(w/w) 비율로 첨가한 시료의 선호도가 가장 높았다. 이와 같이 제조된 죽순 요구르트는 $4\;^{\circ}C$ 냉장온도에서 15일 동안 저장 중 pH와 산 생성, 젖산균수, 그리고 비피더스균수의 변화가 나타나지 않아 저장성이 우수였다. 따라서 죽순 첨가 호상요구르트는 기호성과 품질 특성이 우수하고 영양학적으로도 훌륭한 상품적 가치가 있을 것으로 판단된다.

• 펄프종이기술
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• 제43권3호
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• pp.43-51
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• 2011

Chemical composition and contents of carbohydrates, lignin, and extractives in Moso(Phyllostachys pubescens Mazel), Henon(Phyllostachys nigra var. henonis Stapf ex. Rendle), and Timber bamboo(Phyllostachys bambusoides Sieb. et Zucc.) known as economically valuable bamboo species in Korea were analyzed as a function of ages. All of tested bamboo species were composed of fucose, arabinose, rhamnose, galactose, glucose, xylose, and mannose. Glucose was the sugar which showed the highest content followed by xylose. The contents of others were below 3%. Sugar contents of bamboo shoots showed the lowest among the tested bamboo samples, and the constant rates were shown after 50 days of growth. Lignin content increased by the growth of one year, and the increasing rates tended to be constant after the growth of three years. Bamboo shoots have the highest contents of acid-soluble lignin, which turned into insoluble lignin after the growth of 50 days. Bamboo shoots showed the highest content of extractives and tend to be decreased by the growth of 50 days and then the content increased slowly in proportion to the period of bamboo growth. No relationship was found between species and chemical composition of bamboo. However, there were significant difference in chemical composition between bamboo shoots and 50-day old bamboo.

• 펄프종이기술
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• 제44권4호
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• pp.69-76
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• 2012

The bamboo fibers from three Korean bamboo species, Moso, Henon and Timber bamboo, were prepared by disintegration after thermal treatment. The samples were prepared according to the age of growth; bamboo shoots, 20 days and 50 days of growth. The fiber quality was also investigated by morphological and chemical analyses. There was no big difference in the dry mass of fibers among the three bamboo species. However, the dry mass of fibers from 50 days of growth was increased by 34%, whereas it was ranged in 9-20% in the case of fibers from bamboo shoots and 20 days of growth. In the results of morphological analysis, the fibers could be classified as the fibers from metaxylem, the fibers from parenchyma and the fines produced during disintegration. The fibers from 50 days of growth were separated from metaxylem, whereas the fibers from bamboo shoots and 20 days of growth were mainly consisted of fibers from metaxylem and parenchyma. The chemical analysis of fibers showed that the contents of carbohydrates, lignin and extractives were not much affected by thermal treatment.

• 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.

• 대한원격탐사학회:학술대회논문집
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• 대한원격탐사학회 2003년도 Proceedings of ACRS 2003 ISRS
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• pp.441-443
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• 2003

The Bamboo stands, which had been planted for agricultural uses, have been spreading from fields to hills and mountains beyond farmers’ expectation over the last 50 years. Bamboo stands yield bamboo shoots to be served as a vegetable dish (‘takenoko in Japanese’) every spring, and supply materials for bamboo crafts in various ways. Now, as bamboo products have lost their social demand, bamboo stands has been gradually abandoned. This has resulted in the wild and unfavorable spread of bamboo stands in many regions over the western half of Japan. This paper illustrates the unfavorable spread of bamboo stands regionally in the southern Kyoto from 1985 to 1999 and the Yamashiro area from 1948 to 2000 through the observation of satellite images and aerial photographs.

• 한국산림과학회지
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• 제6권1호
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• pp.27-31
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• 1967

죽류(竹類)는 원래(原來) 죽간(竹幹)이 곧게 자라는 식물(植物)이므로 현재(現在)까지는 이와같이 곧게 자라는 성질(性質)을 이용(利用)하여 다각도(多角度)로 사용(使用)하여 왔으나 근일(近日) 죽공예품제작(竹工藝品製作)의 추세(趨勢)는 굴곡(屈曲)된 죽간(竹幹)의 필요성(必要性)이 증가(增加)됨에 따라 저자(著者)는 한국(韓國) 산죽류(産竹類)의 굴곡생장(屈曲生長)에 관(關)한 시험(試驗)을 행(行)하고저 강원도(江原道) 명주군(溟州郡)부터 옥준면(玉浚面) 현내리(縣內里)의 시험림(試驗林)에서 1960년(年) 시험(試驗)을 시행(施行)하였다. 죽순(竹筍)이 40여일(餘日) 간(間)에 완전성장(完全成長)하는 비밀(秘密)이 주(主)로 지하경(地下莖)에 있다고 하나 죽순(竹筍)의 죽피(竹皮)에도 그 요인(要因)이 있을 것이라고 생각(生覺)하고 죽피(竹皮)의 탈피(脫皮)와 죽(竹)의 굴곡(屈曲)에 대(對)한 시험(試驗)을 다음과 같이 행(行)하였다. 1. 탈피(脫皮)의 시기(時期) 2. 임의순곡(任意筍曲)을 위(爲)한 죽피(竹皮)의 탈피방향(脫皮方向) 3. 죽순(竹筍)의 크기(생장(生長))에 따르는 굴곡(屈曲)의 정확성(正確性) 이상(以上)과 같은 시험(試驗)으로 다음과 같은 결과(結果)를 얻었다. 1. 본시험지(本試驗地)에서는 죽순(竹筍)의 발순(發筍)이 대개(大槪) 4월경(月頃)부터 시작(始作)되나 시간별(時期別)로의 굴곡(屈曲)의 난역(難易)을 관찰(觀察)한 결과(結果)는 이 굴곡(屈曲)의 효율(效率)이 68%로서 가장 좋은 성적(成積)을 나타 냈다. 2. 출도(出度)를 임의(任意)로 하고져 할 때에는 구부리고져 하는 방향(方向)의 죽피(竹皮)를 탈피(脫皮)하면 그 방향(方向)으로 구부러지며 90도(度)의 각도(角度)까지 굴곡(屈曲)될 수 있음을 알았다. 단(但) 돌레 전체(全體)를 베끼면 자유형(自由形)으로 구부러 진다. 3. 어느 정도(程度) 생장(生長) 죽순(竹筍)이 굴곡도(屈曲度)가 정확(正確)한가를 알기 위(爲)하여 30cm부터 10cm의 간격(間隔)을 두고 150cm까지의 길이에 대(對)하여 죽순(竹筍)을 탈피시험(脫皮試驗)해 본 결과(結果) 110cm 크기의 것이 90%로서 좋은 성적(成積)을 나타내고 있음을 알수 있었다.

• 한국산림과학회지
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• 제78권1호
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• pp.55-60
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• 1989

진주시(晋州市) 가좌동(加佐洞) 산(山) 117림(林)에서 생산(生產)된 맹종죽(孟宗竹)의 죽순성분(竹筍成分)을 분석(分析)하기 위하여 생죽순(生竹筍)과 죽순(竹筍)통조림의 성분분석(成分分析) 및 생죽순(生竹筍)의 부위별(部位別) 성분함량(成分含量)을 비교분석(比較分析)한 결과(結果) 다음과 같다. 1) 생죽순(生竹筍)은 죽순(竹筍)통조림에 비(比)하여 주요성분(主要成分) 단백질(蛋白質), 지방(脂肪), 조섬유(組纖維), 회분(灰分) 및 열량(熱量)에서 성분함량(成分含量)이 높은 반면 수분(水分), 당분(糖分)의 함량(含量)은 낮았다. 2) 무기물(無機物) 성분(成分)은 공(共)히 K성분함량(成分含量)이 높았으며 특(特)히 Ca함량(含量)은 일본산(日本產) 성분분석치(成分分析値)보다 월등(越等)히 높았다. 3) Vitamin A, $B_1$, $B_2$ 및 C의 함량(含量)은 생죽순(生竹筍)에서 월등(越等)히 많이 함유(含有)하고 있었다. 4) 생죽순(生竹筍)의 부위별(部位別) 성분함량(成分含量)은 단백질(蛋白質), 당분(糖分), 회분(灰分) 및 열량(熱量)은 상부(上部)에서 가장 많이 함유(含有)하고 있으며 조섬유(組纖維) 및 수분(水分)은 하부(下部)에 많이 함유(含有)하고 있었다. 5) 생죽순(生竹筍)의 부위별(部位別) Vitamin 성분중(成分中) A및 C는 중앙부(中央部)에 $B_1$은 상부(上部) $B_2$는 하부(下部)에 각각(各各) 많이 함유(含有)하고 있었다.