• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2017.04a
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• pp.99-99
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• 2017

국내 콩의 소비량은 계속적으로 증가하고 있다. 재배 면적은 1995년 10,000ha에서 2013년 8,000ha까지 계속적으로 감소하였으며, 수입은 2009년 644.9백만 달러에서 2013년 883.3백만 달러까지 계속적인 증가 추세에 있다. 건조는 품질 손상을 최소화 및 수분을 제거하는 공정이다. 모든 곡물에는 건조 조건에 따라서 품질이 크게 변화하며, 건조 과정을 해석하여 해당 곡물의 적정 건조 조건을 구명하여 품질을 유지하는 위해서는 중요하다(Keum, 등 1977). 얇은 두께의 곡물층을 단층으로 하여 건조속도 및 건조공기의 조건을 나타내는 것을 박층(Thin layer)건조모델이라 한다. 박층건조모델을 계속적으로 쌓은 모델을 후층(Deep layer)모델이라 하며, 건조기 개발 및 건조조건 구명에 가장 기본이 된다(Basunia and Abe, 1998). 그러나 해외에서 만들어진 콩 박층건조 모델은 국내의 검은콩과 물성이 상이하여 건조조건이 다르게 설정 되어야 한다. 따라서, 본 연구목적은 건조온도 2수준, 상대습도 3수준에 대하여 검은 콩의 건조속도 측정하고, 곡물건조방정식으로 많이 이용되고 있는 4개의 건조방정식에 대하여 모델 적합성을 검정하여 검은콩 건조에 적합한 박층건조모델 결정하는데 있다. 공시재료는 2015년 강원도지역에서 생산된 검은콩을 실험에 사용하였으며, 초기 함수율은 14.7%,w.b.였다. 박층 건조공기 조성은 공기조화장치(MTH4100, SANYO, UK)를 사용하여 조성하였으며, 송풍기에 의해 공기충만실을 통과하여 건조 층을 통과하도록 구성하였다. 목표 평형함수율에 도달하면 실험을 종료하였다. 건조 층의 초기중량 및 경시적 변화는 전자저울(GF-4000, AND, Japan)을 이용하여 10분 간격 측정하여 저장하였다. 적정 박층건조모델을 결정하기 위하여 기존의 곡물건조방정식 중 널리 사용되고 있는 4개(Lewis, 1921; Page, 1949; Thompson, 1967; Moisture diffusion, 1975)의 건조모델을 이용하여 비교 검증하였다. 건조 초기 2시간 까지는 급격히 감소하다가 건조속도에 영향을 미치는 반건조시간(MR=0.5) 이후에는 완만하게 건조되는 것으로 나타났고 건조조건으로 건조온도 및 상대습도 모두의 영향이 미치는 것으로 나타났다. 4가지 건조 모델과 비교한 결과 Thompson 모델이 전체 건조 영역에서 비교적 잘 일치하였다.

• Korean Journal of Food Science and Technology
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• v.18 no.5
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• pp.376-381
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• 1986

A hypothesis that Korean home-made fermented soybean products are brown-pigmented in large part by contaminated bacteria is proposed. Twenty six strains of bacteria forming brown pigments in the presence of L-tyrosine were isolated from home-made soybean paste. They were characterized and all were identified as strains of Bacillus subtilis. The isolates produced dark brown to brownish black pigmentation on yeast extract-peptone-glucose agar (YPGA) supplemented with 0.1% L-tyrosine in 72 hours but not on YPGA. They also caused different depress of lighter pigmentation on potato dextrose agar and nutrient agar. When an arbitrarily chosen pigmenting isolate was cultivated in a liquid medium supplemented with L-tyrosine, it began to produce pigments only after cell growth stopped. The tyrosinase enzyme was extracted and the enzyme activity was measured by using L-tyrosine and 3-hydroxytyrosine (L-dopa) as substrates. The crude enzyme preparation porduced pigments at rates of $2.1\;{\times}\;10^{-3}\;and\;5.0\;{\times}\;10^{-3}$ optical density units/min measured at 490㎚ for tyrosine and dopa, respectively. Possible content of L-tyrosine in a soybean paste formula was calculated.

• Journal of Food Hygiene and Safety
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• v.20 no.4
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• pp.205-210
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• 2005

The content of the trace metals in the cultured and wild fishes were determined. The tested fishes were genuin porgy (Pagrus major) and black porgy (Acanthopogrus schlegeli). The samples of the cultured and wild fishes were collected from slices of raw fish in shops, during 2003 to 2004. The samples were digested with acids, then analyzed by ICP (inductively Coupled plasma Spectrometer) and AAS (Automic Absorption Spectrometer) for the content of lead (Pb), cadmium (Cd), arsenic (As), copper (Cu), manganese (Mn) and zinc (Zn). The content of mercury (Hg) was determined using mercury analyzer. The mean contents of trace metals in cultured and wild fish was 0.031,0.047mg/kg far total-mercury,0.321,0.407 for Pb, 0.048,0.063 for Cd, 1.006, 1.132 for As, 0.467,0.806 for Cu, 0.233, 0.293 for Cr, 9.69, 12.20 for Zn,0.798, 0.624 mg/kg far Mn, respectively. The content of all the trace metals except manganese in wild fish was more than that in cultured fish. The highest level of total-mercury, lead, cadmium, zinc, chromium and arsenic in the samples analyzed were all below the quarantine limit of Korean regulation and guideline established by the U.S. Food and Drug Administration f3r human consumption. The level of the trace metals in the samples was negligible, which could be endogenous. Our data obtained in this study showed that the average weekly intakes of lead, cadmium and mercury from cultured and wild fishes takes about $6\∼13\%$ of Un(Provisional Tolerance Weekley Intakes) that FAO/WHO Joint Food Additive and Contaminants Committee has set to evaluate their safeties.

• Journal of the Korean Applied Science and Technology
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• v.34 no.3
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• pp.673-682
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• 2017

Protein hydrolysates derived from plants and animals having antioxidant, suppression of hypertension, immunodulatory, alleviation of pain, and antimicrobial activity has been known as playing important role like hormone. This study was fractioned to hydrolysis of Ogae egg white protein using the ultrafiltration. The antioxidant activity of the produced peptides was analyzed. As a result, the maximum value of DPPH radical scavenging was 1 kDa(70.83 %), hydroxy radical scavenging was 5 kDa(47.01 %), superoxide anion radical scavenging was 5 kDa(40.57 %), and $Fe^{2+}$ chelation ability was 5 kDa(29.87 %). Furthermore, the antioxidant Inhibition concentration ($IC_{50}$) of peptides was evaluated for each fraction. As a result, the maximum value of HDS was superoxide anion radical scavenging($IC_{50}$, 5.42 mg/ml). 1 kDa was $Fe^{2+}$ chelation ability($IC_{50}$, 1.67 mg/ml), 5 kDa was $Fe^{2+}$ cheating ability($IC_{50}$, 2.09 mg/ml), 10 kDa was $Fe^{2+}$ cheating ability($IC_{50}$, 2.61 mg/ml), papain was $Fe^{2+}$ cheating ability($IC_{50}$, 4.53 mg/ml). Therefore, we expect that peptides produced from Ogae egg white protein using 5 kDa fraction are useful as an antioxidant functional food ingredients.

• Korean Journal of Ichthyology
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• v.7 no.2
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• pp.187-194
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• 1995

This study was carried out to obtain fundamental data on the metabolism of hibernant fish loach, Misgurnus mizolepis. Main focus was on the compositon of muscle components and its changes in fresh - water loach before and after spawning season and before and after hibernation. Distributional changes of carbohydrate, protein and lipid in the muscle tissues were also investigated. Change patterns of miosture and crude protein, and moisture and crude lipid were in inversely proportional, i.e. : moisture amount showed the lowest value after spawnig season, the highest just after hibernation, but crude protein and crude lipid were the highest values after spawning season, and the lowest just after hibernation. Carbohydrate showed the highest value just before hibernation and tended to decrease thereafter. Muco layer of epidermis and muscle cell of hypodermis layer in loach were remarkable in its PAS dyeing degree after sapwning season, and it was presumed to include high percentage of protein or carbohydrate. Dermis layer became thinner before spawning hibernation. Lipid component in female tended to distribute relatively widely in the muscle cell layer before spawning season, but in case of male mainly in muco layer and epidermis layer. It appeared that lipid was spreaded mainly in epidermis and hypodermis tissue after spawning season, while it prevailed in almost all tissues but tended to decrease after hibernation.

• Food Science of Animal Resources
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• v.30 no.5
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• pp.819-825
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• 2010

This study was conducted to investigate the effect of various natural ingredients for manufacturing meat products on the $D_{10}$ value and relative radiation sensitivity (RRS) of foodborne pathogens inoculated into ground beef. The pathogens used for this study were Salmonella Typhimurium (KCTC 1925), Escherichia coli (KCTC 41682), Listeria monocytoges (KCTC 3569), and Staphylococcus aureus (KCTC 11764), and the natural ingredients added into ground beef were garlic, onion, black pepper, hot pepper, ginger, green onion, carrot, and red wine. The $D_{10}$ of E. coli was decreased significantly by 5% of garlic addition (RRS=1.460), and the addition of carrot (RRS=1.086) and red wine (RRS=2.864) also showed similar results. Most natural ingredients were effective in increasing radiation sensitivity of L. monocytogens, but only garlic, onion, hot pepper, carrot, and red wine were effective against S. aureus. In particular, the addition of red wine to ground beef showed the greatest increase of radiation sensitivity for 3 pathogens tested in the present study, except for S. Typhimurium. Results indicate that the use of certain natural ingredients for manufacturing processed meat products may have effects in the increase of radiation sensitivity of pathogens. This increased radiation sensitivity can reduce the target irradiation dose for obtaining the same level of safety, resulting in lowering the adverse quality changes caused by a high-dose irradiation process.

• The Korean Journal of Mycology
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• v.24 no.1 s.76
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• pp.81-88
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• 1996

Cereals were used as solid-substrate for the cultivation of Ganoderma lucidum. The hydration time with cold water appeared to be 10, 11 and 12 hours for Malt, Danyeob and Black soybeans respectively, and the water content was enough for mycelial growth in this condition. The hydration times required for sorghum, job's tears, barley, brown rice and wheat were 2.5, 4, 5, 10 and 12 hours respectively, but the final water content was much less than optimum water content (65%). Hot water reduced the hydration time of soybeans, and the water content reached to 65% within $120{\sim}150$mins. This condition showed the optimum for the mycelial growth. For the other cereals, it took about $17{\sim}120$ mins to reach the optimum water content (65%). From this result, hot water was better than cold water for the hydration of cereals. We attempted to develop a practically applicable process by combining the soaking and sterilization. This process was successful with soybean and about 1.1 times of water based on the weight of soybean appeared to be suitable. In all varieties of cereal, the water content of 65% appeared to be the best for the growth of the fungi and production of glucosamine related to the amount of mycelium. The mycelial growth rate in accordance with kinds of solid-state materials was in the order of barley > wheat > job's tears > sorghum > brown rice > soybean. The glucosamine content for determing the mycelial growth in solid material was in the order of wheat> barley > brown rice > job's tears > sorghum > soybean.

• Food Science of Animal Resources
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• v.26 no.2
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• pp.175-182
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• 2006

Diets consist of two different pork samples: pork of a Jeju native pig ( 260 days old, $101{\sim}103kg$ ) not fed tangerine byproduct during finishing period ($T_0$), and pork fed 8% and 15% tangerine byproduct during growing and finishing period ($T_1$), respectively. The effects of the diet on the physiological activities of rats were studied by feeding 17-week old rats with the two diets for 4 weeks. There was no significant difference between $T_0$ and $T_1$ in the rat's feed intake, feed efficiency ratio, and weight gain. Furthermore, there was no significant difference between $T_0$ and $T_1$ in the rat's weight of liver, kidney, spleen, epididymal fat pad, triglyceride and cholesterol of liver. Both $T_0$ and $T_1$ showed similar trends in terms of total lipid, phospholipid, triglyceride, total cholesterol, atherogenic index, protein, glucose, hemoglobin level, mineral level, and ${\gamma}$-GTP, ALT, AST and ALP activities. However, $T_1$ showed the trend of increasing amount of the serum's HDL and LDL cholesterol level, compared with $T_0$.

• Journal of Digital Convergence
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• v.14 no.1
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• pp.253-262
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• 2016

Yeonsan Ogae has been known as supporting health and high efficacy of treatment. In recent days, as the efficacy of functional peptides has known, the optimization of oligo peptides production and its characteristics from Ogae viscera has been performed. Response surface method was used to perform the optimizaion of enzyme hydrolysis. The range of processes was temperature (40, 50 and $60^{\circ}C$), pH(6.0, 7.0 and 8.0), and enzyme(1, 2 and 3%). The degree of hydrolysis, amono acids, molecular weight of products were analyzed. The optimum process of enzyme hydrolysis were determined as temperature $58^{\circ}C$, pH 7.5, and enzyme concetration 3%. At optimum conditions, the degree of hydrolysis after 2 h reaction was 75-80%. The total amino acids of amino acid and were 386.15 mg/100 g and 155.26 mg/100 g, respectively. The molecular weight of products by using Maldi-TOF was ranged from 300 to 1,000 Da.

• Food Science and Preservation
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• v.19 no.2
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• pp.185-192
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• 2012

The quality characteristics of yenipsambab prepared using various amounts of red, green, and black pigmented rice (0, 10, 20, and 30% added) were investigated. The pH of the cooked rice of yenipsambab decreased significantly as the amounts of pigmented rice increased. The Hunter's color L value decreased, but the b value increased with increasing amounts of pigmented rice. Moreover, the addition of 10-30% pigmented rice resulted in increased hardness, adhesiveness, cohesiveness, springiness, chewiness, and brittleness compared to the control. Finally, the results of the sensory evaluation and acceptance test showed that the cooked rice containing 10-20% pigmented rice had the highest scores. This study will help in the development of new rice products that are good for the health.