• 현장농수산연구지
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• 제3권1호
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• pp.20-29
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• 2001

문헌에 나타나 있는 작부체계의 역사적 고찰과 변천과정, 환경농업이 가능한 밭작물의 작부체계의 적용과 그의 기대소득을 분석한 바 다음과 같은 결과를 얻었다. 1. 금양잡록(衿陽雜錄)과 산림경제(山林經濟) 등에 의하면 조선조 15~16C에 근경(根耕)과 간종(間種)의 방법으로 보리, 콩, 팥, 조 등과의 작부체계가 이루어졌음을 알 수 있었다. 2. 주곡의 자급이 이루어지고, 못자리의 설치가 빨라진 1970년대 이후 쌀+보리의 작부체계가 83.7%에서 1990년대에는 4.0%로 급속히 떨어져 식량생산 뿐만 아니라 경지이용율도 급속히 떨어졌다. 3. 작부체계의 유형은 토양환경을 감안할 때 두류와 보리, 서류의 유형이 유망하다고 사료된다. 4. 작부체계의 유형별 기대소득은 보리+콩(610천원/10a)과 보리+녹두(663천원)를 빼고는 940천원에서 1,972천원의 범위로 토지생산성이 높았다. 5. 농업환경의 유지와 보전은 토양환경에 과도한 부하를 주는 시비와 농약사용은 양분종합관리(INM) 및 농약의 안전사용기준에 의한 병충해종합관리(IPM) 등의 실천으로 가능할 것이다.

• 한국토양비료학회지
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• 제45권4호
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• pp.602-609
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• 2012

Burkholderia anthina R-4183, Burkholderia diffusa R-15930 and Burkholderia stabilis LMG 14294 isolated from green house soils (Gongju-Gun area, South Korea) were characterized and their phosphate solubilizing ability was assessed. Under in vitro culture conditions, all three species were proved to be effective in solubilizing phosphates in varying degrees. Strain Burkholderia anthina exhibited the highest phosphate solubilization in NBRIP medium ($665{\mu}g\;ml^{-1}$) followed by Burkholderia diffusa ($630{\mu}g\;ml^{-1}$) and Burkholderia stabilis ($578{\mu}g\;ml^{-1}$). However, solubilization of $FePO_4$ and $AlPO_4$ was found to be poor in all the strains. Acidification by means of gluconic and oxalic acids accumulation in the culture medium could be the possible mechanism responsible for phosphate solubilization. Glucose at the rate of 3% was found be the best carbon source for Burkholderia anthina while other two Burkholderia species showed maximum phosphate solubilization at 2% of glucose. In the case of nitrogen sources, ammonium and nitrate were equally effective in solubilizing phosphates by Burkholderia species. Despite a slight decrease in phosphate solubilization observed at increasing temperature, all three Burkholderia species could withstand a temperature of $30-35^{\circ}C$, pH at the range of 7-9 and the presence of NaCl (up to 2.5%) without much compromising the phosphate solubilization. As shown with potted mung bean seedlings, all the three isolates could enhance soil fertility and plant growth indicating their great potential to be used as bio-inoculants.

• 한국식품과학회지
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• 제49권6호
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• pp.638-643
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• 2017

본 연구에서는 머핀의 품질향상을 위해 두류-밀(1:1) 혼합가루로 제조한 머핀의 품질특성을 살펴보았다. 두류가루를 첨가하였을 때 밀가루만으로 제조한 대조군 머핀에 비해 명도가 감소하고 적색도가 증가하였다. 두류첨가 머핀은 대조군에 비해 상대적으로 많이 존재하는 식이섬유에 의해 높은 수분함량을 나타냈으며 조단백과 조회분의 함량도 대조군에 비해 높게 나타났다. 두류가루가 첨가된 머핀은 대조군에 비해 중량이 높았으나 높이와 부피가 감소하였고 기공의 분포도 다소 불규칙적으로 나타났다. 또한 두류가루 첨가로 인하여 머핀의 경도는 증가하였고 반대로 탄력성과 응집성이 유의적으로 감소하였다. 그러나 관능적으로 두류가루를 첨가한 머핀은 색에 대한 선호도가 대조군에 비해 높았으며 전체적인 기호도는 동부가루와 녹두가루로 제조된 머핀은 대조군에 비해 낮았으나 렌틸가루와 병아리콩가루로 제조한 머핀은 대조군과 유사한 결과를 보였다. 본 연구를 통해 두류가루를 밀가루의 50%까지 대체하여 제조한 머핀의 관능특성은 대조군과 거의 유사했고 영양성은 개선되었으며 이는 두류를 활용한 기능성 제빵 제품 개발의 기초자료로 활용될 수 있을 것으로 생각된다.

• 한국토양비료학회지
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• 제49권4호
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• pp.318-326
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• 2016

Two phosphate solubilizing bacteria, Pantoea rodasii PSB-11and Enterobacter aerogenes PSB-12, were isolated from button mushroom compost and employed to assess their synergistic effect in liquid medium and on growth of green gram plants by single and co-inoculation of the strains. Co-inoculation of two strains was found to release the highest content of soluble phosphorus ($521{\mu}g\;ml^{-1}$) into the medium, followed by single inoculation of Pantoea strain ($485{\mu}g\;ml^{-1}$) and Enterobacter strain ($470{\mu}g\;ml^{-1}$). However, there was no significant difference between single inoculation of bacterial strain and co-inoculation of two bacterial strains in terms of phosphorous release. The highest pH reduction, organic acid production and glucose consumption was observed in the E. aerogenes PSB-12 single inoculated culture medium rather than those of co-inoculation. According to the plant growth promotion bioassay, co-inoculated mung bean seedlings recorded 10.6% and 10.7% higher shoot and root growth respectively compared to the control. Therefore, in concluding, co-inoculation of the strains P. rodasii and E. aerogenes displayed better performance in stimulating plant growth than inoculation of each strain alone. However, being short assessment period of the present study, we recommend in engaging further works under field conditions in order to test the suitability of the strains to be used as bio-inoculants.

• Food Quality and Culture
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• 제3권2호
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• pp.69-73
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• 2009

Sun-cuisine is a traditional Korean side dish. This study examined the methods used to prepare Sun-cuisine in 11 Korean recipe books published over the last 100 years. The main ingredients of Sun-cuisine were typically vegetables, fins, fur, feathers, meat, legumes and mushrooms dipped in wheat flour or mung bean starch powder and stuffed with various minor ingredients known as "so". These dishes are highly seasoned and boiled in meat stock or steamed in a double boiler, after which they were sprinkled with toppings. Various materials are used as the main ingredients. When vegetables were used as the main ingredients, they were sprinkled with salt, sliced and stuffed with beef or mushrooms. Meat stock was then poured on top of the vegetables and they were steamed. A total of 38 food materials were used as the minor ingredients, while 25 materials were used as seasonings and six foods were used as toppings. Pine nuts were widely used as a minor ingredient, seasoning and topping. Sun-cuisine is generally made using various powders such as starch or wheat flour. Sun-cuisine was a kind of royal court food in the past that was served as a side dish. Recently, Sun-cuisine is eaten less often because its cooking process is too delicate and complicated. Therefore, additional studies to enable the modernization of the Sun-cuisine cooking process should be conducted with the goal of revitalizing the beauty and taste of this traditional food.

• Applied Biological Chemistry
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• 제37권2호
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• pp.115-123
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• 1994

본 연구는 들깨와 쑥 잎의 휘발성 타감작용을 확인하고, 그 성분을 동정하려 한 것이다. 휘발성분을 벼, 무우, 녹두, 상치를 대상으로 생물검정하여 휘발성 타감작용을 확인했다. 휘발성분을 headspace cold trapping-Tenax GC 흡착으로 분리하여 들깻잎으로부터 terpenoid 4종, aldehyde 3종, alcohol 3종, 탄화수소류 3종, 기타 성분 1종을 동정하였으며, 쑥으로부터는 terpenoid 9종, aldehyde 3종, alcohol 1종, 기타 성분 1종을 검출하였다. 한편, 수증기 증류-추출로 포집한 경우에는, 들깻잎으로부터 terpenoid 2종, alcohol 2종의 동정되었으며, 쑥 잎으로부터는 terpenoid 6종, alcohol 1종, 탄화수소류 1종, 기타 성분 2종이 검출되었다. 수증기 증류-추출로부터 나누어진 각 분획을 무우를 대상으로 생물검정한 결과 중성 분획이 가장 타감작용 활성이 컸다. 휘발성 타감작용 성분을 분리하기 위해 이를 GC-MS로 분석한 결과, 들깨로부터 terpenoid 7종과 alcohol 2종 등 9종을 동정하였고, 쑥으로부터 terpenoid 15종과 alcohol 3종, aldehyde 1종, 탄화수소류 2종, 기타 성분 3종 등 24종을 동정하였다.

• 한국식품영양학회지
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• 제31권1호
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• pp.43-51
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• 2018

This study was conducted to investigate the quality of pumpkin paste added with different starches during storage at $4^{\circ}C$ for 8 days. Pumpkin paste was evaluated for pH, carotenoid, syneresis, color values, texture, and sensory characteristics. The properties of the pumpkin paste were studied on three different starches (CON: control, MCP: cow pea starch, MMB: mung bean starch, and MSP: sweet potato starch). The initial pH of the pumpkin paste with starches were 6.13~6.16. The pH of pumpkin paste increased as the starches added increased. The carotenoid content of CON was higher in the pumpkin paste processing. The change of syneresis significantly increased with the storage period, and the amount of change of MCP and MMB added with starch was smaller than CON without the added starch. The Hunter's L-values of the pumpkin paste increased, whereas the a- and b-value decreased as the amount of starches added increased. The results of the textural analysis showed that the hardness of MCP and MMB was different from that of other pumpkin paste, showing a lower value such as 38.26 g, 38.93 g, while CON and MSP was 40.43 g and 42.49 g, respectively. A sensory evaluation indicated that starches could enhance the overall texture characteristics of pumpkin paste. In terms of the overall acceptance of the pumpkin paste, the experimental group with MCP scored the best.

• 한국조리학회지
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• 제18권4호
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• pp.199-208
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• 2012

본 연구는 올방개 전분을 겔화제로 하고 다양한 양의 산사농축액(0 % 5 % 10 % 20 %, 30 %)을 첨가하여 산사편의 품질 특성을 조사하는데 목적이 있다. 수분함량과 pH의 경우 산사농축액의 농도가 증가할수록 감소하는 경향을 보였다. 산사편의 명도는 산사 농축액이 증가할수록 유의적으로 감소하였으나, 적색도와 황색도는 증가하였다(p<0.001). 경도, 탄력성, 씹힘성, 검성, 응집성은 CW0에서 가장 높은 값을 보였고, 부착성은 CWC30에서 가장 높은 값을 보였다. 관능평가에서 산사농축액이 증가할수록 붉은 정도, 새콤한 냄새, 한약 냄새, 신맛, 단맛, 한약맛, 끈적이는 정도 그리고 후미에서 강하다고 평가되었으며, 매끄러운 정도, 단단한 정도, 탄력정도, 쫀득한 정도는 산사농축액이 증가할수록 감소한다고 나타났다. 전반적인 기호도는 산사 농축액 10%(CWC10) 첨가군이 가장 높은 평가를 받았으며 모든 첨가군에서 유의한 차이를 나타내었다(p<0.001). 또한 연구를 통해 전통 과편에 쓰였던 녹두 전분을 경제적이고 쉽게 접할 수 있는 올방개 전분으로의 대체 가능성을 시사하였다.

• 동아시아식생활학회지
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• 제22권4호
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• pp.558-565
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• 2012

The objective of this study was to develop a predictive growth model for Bacillus cereus in nutrient broth and validate the developed growth model in blanched vegetables. After inoculating B. cereus into nutrient broth, growth of B. cereus was investigated at 13, 17, 24, 30 and $35^{\circ}C$. Lag time (LT) decreased while specific growth rate (SGR) increased with an increase in storage temperature. Growth of B. cereus was not observed at temperatures lower than $12^{\circ}C$. Secondary growth models were developed to describe primary model parameters, including LT and SGR. Model performance was evaluated based on bias factor ($B_f$) and accuracy factor ($A_f$). In addition, we inoculated B. cereus into blanched vegetables stored at 13, 24, $35^{\circ}C$ and observed the growth kinetics of B. cereus in five different blanched vegetables. Growth of B. cereus was most delayed on Doraji at $13^{\circ}C$ and was not observed on Gosari at $13^{\circ}C$. Growth of B. cereus at $35^{\circ}C$ was significantly (p<0.05) slower on Gosari than on other blanched vegetables. The developed secondary LT model for broth in this study was suitable to predict growth of B. cereus on Doraji and Gosari, whereas the SGR model was only suitable for predicting the growth of B. cereus on mung bean sprout.

• 한국식품과학회지
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• 제29권4호
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• pp.693-699
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• 1997

쑥즙을 옥수수, 녹두, 감자전분에 첨가하여 가열할 때 페이스트의 점도가 낮아지는 것으로 나타났으며 특히 감자전분에서 뚜렷하였다. 전분겔의 경도는 쑥즙 첨가에 의해 별로 영향을받지 않았으며, 전분의 노화도변화에서는 쑥즙 첨가로 감자전분의 노화도가 조금 증가하였다. 냉동-해동 안정성은 쑥즙 첨가로 변하지 않았다. 따라서 쑥즙을 첨가하여 전분겔을 제조하더라도 전분만으로 제조한 겔과 특성에는 차이가 없을 것으로 여겨지며 쑥 자체를 첨가할 때보다는 거친 섬유질이 제거되기 때문에 표면이 매끈하여 관능적 특성이 향상된 겔식품을 만들 수 있을 것으로 보인다.