• 한국균학회지
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• 제21권3호
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• pp.212-216
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• 1993

팽나무버섯 재배에 있어서 각종 임산 및 농산폐기물을 기질로 사용한 결과, 나왕, 미송, 혼합톱밥, 커피박 및 땅콩박 중에서 커피박이 가장 자실체 생산이 양호하였으며 영양첨가제로 사용된 미강, 맥주박, 옥수수박, 대두박 및 채종박 중에서는 옥수수박에서 자실체 생산량이 높았다. 커피박과 옥수수박의 4 : 1 혼합비에서 자실체 생산이 129.38 g/bottle로 최대를 나타내었다.

• 대한본초학회지
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• 제23권2호
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• pp.41-49
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• 2008

Objectives : In order to distinguish morphological characteristics of trunk bark and root bark of Ulmus davidiana var. japonica (Rehder) Nakai and the trunk bark and root bark of Hemiptelea davidii Planchon were sampled and compared in terms of their external and internal features with flour states according to their medical use, through microscopic examination. Methods : The slice of the tested material made by paraffin section technique was colored with Safranine Malachite Green contrast methods, and the flour of it was mounted by the liquid made by the same ratio of each of glycerin, acetic acid, and water, and then observed and photographed by olympus-BHT. Results : 1. Internal Features 1) A large parenchymatous cell was observed in the phloem of the slice of both trunk bark and root bark of Ulmi Cortex. However, both of the trunk bark and root bark of Hemipteleae Cortex did not have parenchymatous cell in the phloem; instead, stone cells including much square crystal of calcium oxalate were distributed around fiber bundle, and the parenchymatous cell included much druse crystal of calcium oxalate. 2) In both the Ulmi Cortex and Hemipteleae Cortex, rhytidome was observed in trunk bark, but not in root bark, but in the parenchymatous cell of the root bark of the Ulmi Cortex contained starch grain. 2. Flour States 1) In the flour of root bark of the Ulmi Cortex, a large parenchymatous cell was observed. However, in the flour of trunk bark and root bark of Hemipteleae Cortex, no parenchymatous eel was found; instead, stone cell including square crystal of calcium oxalate and druse crystal of calcium oxalate were observed. 2) There was no remarkable difference between the trunk bark and root bark of Hemipteleae Cortex. However, starch grain was contained in the parenchymatous cell of the root bark of Ulmi Cortex but not in the trunk bark of it. Conclusions : There were some morphological differences in external, internal, and flour parts of Ulmi Cortex and Hemipteleae Cortex. In particular, there was a morphological difference in flour states between the trunk bark and root bark of Ulmi Cortex, it is possible to use microscope to distinguish their flour states.

• Fisheries and Aquatic Sciences
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• 제17권2호
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• pp.249-253
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• 2014

An 8-week feeding experiment was conducted to determine the influence of dietary distillers dried grain (DDG) on the growth and body composition of juvenile abalone Haliotis discus hannai. Five diets were formulated to contain 0% (DDG0), 15% (DDG15), 30% (DDG30), 45% (DDG45), and 60% (DDG60) DDG, and three replicate groups of abalone (average body weight: $3.6{\pm}0.21$ g) were fed one of the experimental diets at a feeding rate of 5% body weight per day once daily (17:00 h) for 8 weeks. Survival, shell length, and shell width of juvenile abalone were not affected by dietary DDG levels (P > 0.05). Weight gains of juvenile abalone fed DDG15 and DDG30 diets were not different compared to DDG0, but abalone fed DDG45 and DDG60 diets gained less weight than those fed DDG0 (P < 0.05). Soft body weight/body weight ratio of juvenile abalone fed the DDG60 diet was lower than that of those fed the DDG0 diet (P < 0.05), but proximate composition of the soft body was not affected by dietary DDG levels (P > 0.05). The results of this experiment suggest that DDG is a good replacement for wheat flour and soybean meal, and can be used up to 30% in the diet to maintain the growth performance of the juvenile abalone.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2022년도 추계학술대회
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• pp.203-203
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• 2022

A new winter wheat(Triticum aestivum L.) cultivar "Hwanggeumal" was developed by the NICS(National Institute of Crop Science), RDA(Rular Dvelopment Administraion) in 2019. It was derived from a cross of the "Jokyoung//Kauz/Rayon" and "Jopoom" in 2008. It had advanced generation through bulk and pedigree method for seven years and designated line name "Jeonju398" after AYT(Advance Yield Trial) test for two years. And "Hwangeumal" was designated variety name after RYT(Regional Yield Trial) test in eight locations around Korea for two years from 2018 to 2019. Its heading date was April 19 and maturity date was May 31, which were similar to Jokyoung. "Hwanggeumal" had shorter plant height(75 cm) and spike length(7.1 cm), spikes per m²(699) and lower 1,000 grain weight(44.2 g) than "Jokyoung"(78 cm, 8.2 cm, 776, 46.6 g, respectively). "Hwanggeumal" was showed weak to winter hardiness and susceptible to powdery mildew but tolerance to PHS(Pre-harvest sprouting). The average grain yield in the AYT was 6.2 ton/ha, which were 10% more than "Jokyoung" And in the RYT was 5.1 ton/ha in upland and 4.4 ton/ha in paddy field, which were lower than "Jokyoung", respectively. "Hwanggeumal"s flour yield (71.4%) and flour lightness (91.82) showed similar to "Jokyung" and higher protein content (14.0%) and gluten content (10.3%) and SDS-sedimentation volume (60.3ml). These result showed that the "Hwanggeumal" dough strength of flour is strong than "Jokyung". "Hwanggeumal"s HMW-GS(High molecular weight gluten subunits) composition are Glu-D1 (5+10), Granule-bound starch synthase(GBSS) composition are Wx-A1 (a), Wx-B1 (b), Wx-D1 (a) and composition of Puroindolines are Pina-D1(a), Pinb-D1(b).

• Preventive Nutrition and Food Science
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• 제6권3호
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• pp.158-162
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• 2001

Blends of pork meat (20%), defatted soy flour (25%), and corn starch (48.61~53.71%) were prepared with or without additional non-meat ingredients, i.e., onion powder (1%), alone or in combination with carrot powder (1.5%) or extract (1.5%), or defatted oat flour (5%). All blends were formulated for 22.78% moisture, with water added where necessary. They were extruded using a laboratory single-screw extruder at 16$0^{\circ}C$ profess temperature and 170 rpm screw speed. The additional ingredients generally decreased product expansion and increased bulk density and shear force. When the product with no additional ingredient and the product with onion powder were evaluated by trained sensory panelists, \"grain complex\" was the most intense flavor note for both. With 1 % onion powder in feed, a distinct \"onion\" flavor note was detectable in extrudates. All the products may be considered \"healthful\" based on nutrient profiles.t; based on nutrient profiles.

• 한국식품조리과학회지
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• 제27권6호
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• pp.745-754
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• 2011

To improve the textural properties of gluten free rice flour based products, the physicochemical and pasting properties of extruded non-waxy rice flours using extruder were investigated. The high yielding Tongil type rice variety, Hanarum was used. Hanarum rice flour was prepared by dry milling from soaked and dried rice grain. The operation conditions of twin screw extruder were 250 rpm of screw speed, $160^{\circ}C$ of barrel temperature, and 24, 27, and 30% of moisture content. Hanarum extruded rice flour (HERF) were lower in crude lipid and ash contents, but higher in crude protein than Hanarum rice flour (HRF). The color values of HERF showed significantly different (p<0.05) with different moisture contents. Water binding capacities, apparent amylose contents, and damaged starch of HERF were higher than those of HRF. Moisture contents affected water binding capacities of HERF. Solubility increased with increasing heating temperature and solubilities of HERF differed significantly (p<0.05). X-ray crystallinity was changed after extrusion cooking and that of HERF showed sharp peaks at $2{\theta}=18-20^{\circ}$. The pasting viscosities of HERF kept lower values (~ 10 RVU) constantly.

• 한국식품영양과학회지
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• 제30권1호
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• pp.56-63
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• 2001

This study investigated the quality characteristics of yeast breads with addition of hot air-dried yam powder (HDYP) and freeze-dried yam powder (FDYP), using several physical and sensory examinations. Breads were made of imported wheat flour (IWF) or Korean wheat flour (KWF). HDPY and FDYP were added to the bread formula at three levels of 3, 5, and 7%. The addition of yam powders required an increase of water absorption. As the addition of HDYP/FDYP increased, IWF dough stickiness increased and thus handling property became inferior to the control. Especially, handling property of KWF bread dough containing FDYP was most poor among the dough samples. With HDYP/FDYP, final volumes of bread made from IWF were similar to the control when 3~5% HDYPs were added whereas loaf volumes decreased significantly as the amount of added FDYP increased, indicating volume depressing effect. In bread scoring, texture scores increased when yam powders were added that hardness, chewiness, cohesiveness and guminess of KWF bread increased as the amounts of yam powders increased. The "L" value of IWF bread crumb decreased with the addition of yam powders. From sensory evaluation using acceptability scores, the results gave us that appearance, grain, texture, flavor, taste and overall acceptability of KWF bread could be more improved with the addition of yam powders than those of IWF bread.IWF bread.

• 한국식품과학회지
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• 제11권2호
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• pp.99-104
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• 1979

밀가루에 멥쌀(밀양 23호) 또는 통일찹쌀 가루를 10, 20 및 30% 대체한 복합분의 물리적 성질 및 제빵 적성을 검토하였다. 밀-밀양 복합분은 밀-찹쌀 복합분 보다 높은 점도를 보였다. 복합분의 파리노그라프 안정성은 밀가루 보다 짧았으나 최적 반죽발전 시간은 비슷하였다. 제빵 적성은 밀-밀양 복합분이 다소 좋은 결과를 보였고 대체로 밀가루(멥쌀 또는 찹쌀)를 20%수준까지는 대체할 수 있을 것으로 보인다. 10%수준으로는 밀가루 빵에 크게 손색이 없는 제품이 가능하였다.

• 대한본초학회지
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• 제23권2호
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• pp.33-40
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• 2008

Objectives : In order to distinguish morphological characteristics, because the inside portion of the root bark of Scutellariae Radix decomposes as time goes by, 2nd, 3rd, and 5th year Scutellariae Radix were sampled and compared according to their external, internal, and flour states through optical microscope. Methods : The slice of the tested material made by paraffin section technique was colored with Safranine Malachite Green contrast methods, and the flour of it was mounted by the liquid made by the same ratio of each of glycerin, acetic acid, and water, and then observed and photographed by olymphus-BHT. Results : 1. The inside of 2nd year Scutellariae Radix was rich and golden, the transverse section of Scutellariae Radix that was 3rd years of age was golden, but there were many Scutellariae Radix whose center portion turned redish brown, and the center portion of 5th year Scutellariae Radix had been decomposed or empty. 2. 2nd year Scutellariae Radix had the most starch grain, 5th year Scutellariae Radix had the least, and the middle portion of xylem that was 5 years of age had a cell ring that was corkish, but 2nd and 3rd year Scutellariae Radix did not have it. 3. In the flour state, 2nd, 3rd, and 5th year Scutellariae Radix did not have any difference, but the amount of starch grain was the most in 2nd year Scutellariae Radix and the least in 5th year Scutellariae Radix.

• Applied Biological Chemistry
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• 제46권4호
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• pp.323-328
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• 2003

국산밀의 제분시 생성되는 밀기울(총 식이섬유 42%)을 밀가루에 $0{\sim}30%4 첨가함에 따라 반죽과 yeast 발효빵의 품질에 미치는 영향을 조사하여 고식이섬유빵의 소재로 활용하였다. 밀가루에 첨가하는 국내산 밀기울의 양이 증가함에 따라 amylograph 최고점도와 set back은 감소하였으며, mixograph에 의한 반죽의 리을로지 특성에서 peak height는 증가한 반면에 mixing time은 감소하는 경향이었다. 밀기울의 첨가는 빵의 부피를 현저히 낮추고 crumb grain, 텍스쳐 등 관능특성에서 빵의 품질을 떨어뜨리는 것으로 나타났다. 밀기울의 첨가에 의해 빵은 L 값이 감소하여 어두워졌으며, crumb의 a 와 b값은 증가하여 적색과 황색의 색조를 부여하였다. 빵의 부피와 관능검사 측정 결과에 따라 국내산 밀기울의 적정 첨가수준은 약 15%까지인 것으로 판단되었다. 15% 밀기울 첨가빵은 대조구 빵에 비해 경도가 2배 이상 높았으며 $5^{\circ}C$와 $25^{\circ}C$에 5일간 저장실험에서 저장 $2{\sim}3$일에 급격한 경도의 증가를 보여주었다.