• 한국식품영양과학회지
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• 제28권3호
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• pp.572-578
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• 1999

This study was conducted to investigate processing condition and characteristics of chestnut paste. The kinds of chestnut powder processed with blanching and drying of raw material were four named RH(not blanched, hot air dried), RF(not blanched, freeze dried), BH(blanched, hot air dried) and BF(blanched, freeze dried). Blanching affected the reduction of drying time in chestnut. Water absorption index of the blanched samples were higher than the nonblanched. Blanching affected the viscosity of pastes when water was added to process paste also, but drying methods did not affected to it. The proper ratio of water to the powder to process paste was 1.3 to 1.5 times in RH and RF, whereas 2.7 times in BH and BF by sensory evaluation. Soluble tannin content of paste was higher in RF and RH paste than BF and BH. Vitamin C content was the highest(88.49mg/100g) in RF paste and reducing sugar content was the highest in RF paste. Hunter's L and a values were the highest in BF and RH pastes, respectively, among the all paste samples. Volatile compounds detected from chestnutpastes were hydrocarbons, alcohols, phenols, ketones. The major volatile compound in all the pastes was 2,6 bis(1,1 dimethylethyl) 4 methyl phenol.

• 한국응용과학기술학회지
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• 제38권2호
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• pp.333-342
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• 2021

본 연구는 증숙밤(95℃, 90분) 페이스트의 발효에 적합한 유산균을 탐색하고 유산균에 의해 발효된 밤 발효 퓨레의 품질적 특성을 조사하였다. 유산균 12종에 대하여 2.0%(v/w)의 농도로 접종하여 37℃에서 48시간 발효한 결과 L. plantarum KCTC 21004가 산 생성능이 우수하였다. 증숙밤의 함량, 균접종량 및 발효온도에 따른 발효 밤 퓨레의 발효 및 품질적 특성을 분석한 결과 물리화학적 특성에는 큰 차이가 나타나지 않았으나 퓨레의 물성 측정시 증숙밤 50% 함량 페이스트가 최적의 조건이었다.

• 한국수학사학회지
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• 제26권5_6호
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• pp.345-353
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• 2013

Some teachers do not regard the computation of the sum of the angles of a triangle by using a cut-and-paste or paper-folding method as providing a proof that the sum of the angles of a triangle is equal to two right angles. Some even think that this way of working is not mathematics but more like an experiment in physics. Some see the method as no better than measurement of the angles by a protractor. The author will examine this issue in the teaching and learning of school geometry and more generally as a specific example from the perspective of HPM (History and Pedagogy of Mathematics).

• 한국잡초학회지
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• 제32권3호
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• pp.204-210
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• 2012

본 연구는 다년생 잡초인 올방개 괴경의 전분에 관한 이화학적 특성을 알아보기 위하여 수행되었다. 올방개 괴경 분말의 호화 점도 특성은 최고점도 5,679, 강하점도 426이었고, 괴경 전분의 호화 개시온도는 $64.1^{\circ}C$로 낮았으며 최종온도는 $72.3^{\circ}C$이었다. 전분입자의 X-ray 회절각은 $15.18^{\circ}$, $17.13^{\circ}$, $23.1^{\circ}$에서 강한 피크를 보였으며, $18.1^{\circ}$, $20.06^{\circ}$, $26.69^{\circ}$에서 약한 피크를 보였다. 올방개 괴경 전분의 결정화율은 28.6%이고 괴경 전분 입자의 모양은 둥글면서 부분적으로 눌린형태였으며 평균 입자 크기는 $21.5{\mu}m$이었다.

• 한국식생활문화학회지
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• 제34권5호
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• pp.508-533
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• 2019

This study investigated the Sachanbalgi, which record the royal feasts given by the royal family of the Joseon Dynasty of Korea. These records are contained within the Gungjung Balgi, which recorded the types and quantity of items used in royal court ceremonies. The Eumsikbalgi is the general name for the records of food found within this document. Using these Eumsikbalgi, and in particular the Sachanbalgi, this study investigated the food eaten and bestowed by the Joseon royal family. The Sachanbalgi describes four categories or occasions of feasts: royal birthdays, childbirth, royal weddings, and funerals. These records allow us to reconstruct who the attendees were and what the table settings and food were for instances not directly indicated in oral records, books, or other documents. The food at these Sachan (feasts) was diverse, being related to the specific event, and its contents varied based on the position of the person who was receiving the food. Usually, Bab (rice) was not found at a Sachanbalgi, and only on two occasions were meals with Bab observed. Specifically, it was served with Gwaktang (seaweed soup) at a childbirth feast. There were seven kinds of soups and stews that appeared in the Sachanbalgi: Gwaktang, Yeonpo (octopus soup), Japtang (mixed food stew), Chogyetang (chilled chicken soup), Sinseonro (royal hot pot), and Yukjang (beef and soybean paste). Nureumjeok (grilled brochette) and Saengchijeok (pheasant), and Ganjeonyueo (pan-fried cow liver fillet) and Saengseonjeonyueo (pan-fried fish fillet) were eaten. Yangjeonyueo, Haejeon, Tigakjeon (pan-fried kelp) and other dishes, known and unknown, were also recorded. Boiled meat slices appeared at high frequency (40 times) in the records; likewise, 22 kinds of rice cake and traditional sweets were frequently served at feasts. Five kinds of non-alcoholic beverages were provided. Seasonal fruits and nuts, such as fresh pear or fresh chestnut, are thought to have been served following the event. In addition, a variety of dishes including salted dry fish, boiled dish, kimchi, fruit preserved in honey, seasoned vegetables, mustard seeds, fish, porridge, fillet, steamed dishes, stir-fried dishes, vegetable wraps, fruit preserved in sugar, and jellied foods were given to guests, and noodles appear 16 times in the records. Courtiers were given Banhap, Tanghap, Myeonhap, wooden bowls, or lunchboxes. The types of food provided at royal events tracked the season. In addition, considering that for feasts food of the royal household was set out for receptions of guests, cooking instructions for the food in the lunchbox-type feasts followed the cooking instructions used in the royal kitchen at the given time. Previous studies on royal cuisine have dealt mostly with the Jineosang presented to the king, but in the Sachanbalgi, the food given by the royal family to its relatives, retainers, and attendants is recorded. The study of this document is important because it extends the knowledge regarding the food of the royal families of the Joseon Dynasty. The analysis of Sachanbalgi and the results of empirical research conducted to reconstruct the precise nature of that food will improve modern knowledge of royal cuisine.

• 한국식품조리과학회지
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• 제15권1호
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• pp.16-22
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• 1999

초등학교 아동 211명을 대상으로 식품섭취실태가 치아우식에 미치는 영향을 조사한 결과는 다음과 같다 1. 전체 조사 대상자의 65.4%가 치아우식 아동이었고, 간식은 전체 아동의 83.9%가 섭취하였으며, 간식을 하는 아동의 치아 우식율이 간식을 하지 않는 아동의 우식율보다 유의적으로 높았다(p＜0.001). 2. 1일 양치질 횟수는 전체의 38.4%가 1회, 61.6%가 2회 이상이었으며, 양치횟수 2회 이상인 아동과 식사후에 양치하는 아동에서 치아 우식율이 낮은 경향이었다. 3. 주식으로 자주 섭취하는 음식은 양호한 아동이 밥33.30%, 라면 14.81%, 빵 9.57%, 떡 6.16%, 국수 4.88%이었으며, 치아우식인 아동은 밥 27.04%, 떡 12.04%, 라면 8.50%, 빵 8.11%, 볶음밥 5.49% 순이었다. 4. 부식으로 자주 섭취하는 음식은 양호한 아동이 김치가 13.88%로서 가장 높았으며, 다음으로 계란 6.21%, 김 5.51%, 어묵 5.51%, 생선 5.03%순이었으며, 콩자반이 0.44%로서 가장 낮았다. 치아우식인 아동은 감자국이 6.86%로서 가장 높았으며 다음으로 오이 6.56%, 콩나물국 5.78%, 두부 5.33%, 깻잎 5.21% 순이었고, 상치가 1.23%로서 가장 낮았다. 5. 간식의 섭취율은 양호한 아동에서 아이스크림이 9.85%로서 가장 높았으며, 다음으로 비스킷 7.35%, 껌6.17%, 밤 6.16%, 사과 5.81%, 우유 5.56%, 요구르트4.86%, 어포 4.39%, 사탕 4.15%, 초콜릿 3.91% 순이었으며, 치아우식인 아동에서는 비스킷이 10.00%로서 가장 높았으며, 다음으로 아이스크림 6.75%, 사탕5.88%, 과일통조림 5.70%, 우유 5.41%, 옥수수 5.00%, 바나나 5.00%, 땅콩 4.42%, 튀김 4.39% 순이었다. 6. 부식의 우식성식품ㆍ청정식품ㆍ보호식품의 섭취율은 양호한 아동이 각각 4.0%, 40.8%, 55.1%이었으며, 치아우식인 아동은 11.5%, 43.9%, 보호식품 44.6%로서 치아우식인 아동이 양호한 아동보다 우식성식품을 자주 섭취하는 반면에 보호식품을 적게 섭취하였다.(p<0.001). 7.간식의 우식성식품ㆍ청정식품ㆍ보호식품의 섭취율은 양호한 아동이 각각 67.8%, 10.4%, 21.7%이었으며, 치아우식인 아동은 75.3%, 8.8%, 15.9%로서 치아우식 아동의 우식성식품 섭취율이 높았다(p＜0.001). 이상의 결과를 종합해 볼 때 아동들의 부식에서는 청정식품과 보호식품의 섭취율이 우식성식품보다 높았으나 간식에서 우식성식품의 섭취율이 청정식품과 보호식품보다 2∼3배나 높아 간식으로 인한 치아우식의 문제가 더 클 것으로 사료된다. 특히 치아우식 아동이 양호한 아동보다 부식과 간식에서 치아우식 유발지수가 높은 우식성식품을 많이 섭취하는 것으로 나타나 치아우식증을 예방하기 위한 식이조절법으로 치아우식 유발지수가 낮고 당질 함량이 적은 식품과 채소류나 과실류 등의 청정식품 및 칼슘과 단백질이 풍부한 보호식품을 많이 섭취하도록 권장하여야 하며, 한정되어 있는 간식을 다양하고 균형있게 선택할 수 있도록 하는 영양 교육이 실시되어야 할 것으로 사료된다