• Journal of Food Hygiene and Safety
• /
• v.19 no.1
• /
• pp.31-37
• /
• 2004

This study was performed to investigate the changes of amino nitrogen, total amino acids, free amino acids, and cole. of traditional Korean soybean paste (doen-jang) during the ripening and storage for 12 months. All of the preparation methods for soybean paste followed the recommendations of the Korea Food Research Institute. The components of soybean paste were analyzed at 0, 6, and 12 months. The content of amino nitrogen of soybean paste was significantly higher than that of soybeans or meju (soybean cakes) at the initial stage of storage (p〈0.05), and decreased during the storage. The composition of total and free amino acids and their ratios of soybean paste were changed during the storage. The ratios of free to total amino acids of soybeans, meju, and soybean paste were 0.8%, 17.3%, and 20.4∼32.9%, respectively. Glutamic acid, which represents the savory taste, was detected the most abundantly in soybean paste during the storage. The ratios of free to total amino acids of glutamic acid were 21.1∼41.5% in soybean paste. Lightness, redness and yellowness of Hunter color of soybean paste decreased over time (p〈0.05). The results of this study indicate that the ratios of fee to total amino acids of soybean paste were much higher than those of soybeans, although its contents of total amino acids were much lower than those of soybeans. The results also indicate that this comes from the preparation and fermentation of meju. It was suspected that the organoleptic quality of soybean paste derived from these three components might be inferior over 1 year of storage time.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
• /
• 2003.05c
• /
• pp.295-298
• /
• 2003

The principal problems in development of dielectric paste materials for PDP(plasma display panel)are PbO free paste and low melting temperature. We prepared PbO free paste from glasses in the system BaO-ZnO-$B_2O_3-V_2O_5$. DTA, XRD and SEM were used to study and characterize BaO-ZnO-$B_2O_3-V_2O_5$ glasses. PbO free paste developed at this paper has thermal expansion of $74{\times}10^{-7}/^{\circ}C$, DTA transformation point of $460^{\circ}C$, and firing condition of $560^{\circ}C$, 10min.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
• /
• 2005.07a
• /
• pp.524-525
• /
• 2005

The principal problems in development of dielectric paste materials for PDP(plasma display panel)are PbO free paste and low melting temperature. We prepared PbO free paste from glasses in the system $ZnO-B_2O_3-Bi_2O_3-SiO_2$, DTA, and XRD were used to characterize $ZnO-B_2O_3-Bi_2O_3-SiO$ glasses. In this present study, PbO free paste had thermal expansion of $74\times10^{-7}/^{\circ}C$, DTA transformation point of $470^{\circ}C$, and firing condition of $540^{\circ}C$, 20min.

• Korean journal of food and cookery science
• /
• v.21 no.3 s.87
• /
• pp.360-370
• /
• 2005

The aim of this study was to fud the optimum addition mont of astringency persimmon paste to rice flour in the preparation of Gamsulgiduck (persimmon rice cake). The moisture content of Gamsulgiduck with added astringency persimmon paste was $42\~45\%$. With increasing addition of astringency persimmon paste, the L-value was decreased. The a- and b-values were the highest at the $15\%\;and\;10\%$ levels, respectively. In the mechanical evaluation of Gamsulgiduck the hardness was the lowest at the $20\%$ astringency persimmon paste-sulgiduck during storage. The adhesiveness and cohesiveness did not differ significantly with the addition of astringency persimmon paste for storage period. The springiness was the highest at the $0\%$ level except for 2days of storage. The gumminess was the lowest at the $20\%$ level and the brittleness was the highest at the $0\%$ level during storage. In the sensory evaluation of Gamsulgiduck the acceptance of the softness and chewiness characteristics was the best at the 15% level. Gamsulgiduck with the addition of $15\%$ of astringency persimmon paste to rice flour was found to be the best recipe in terms of the sensory qualities of softness, chewiness and overall acceptability.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.24 no.6
• /
• pp.990-997
• /
• 1995

Effect of preparation method on Yulmoo kimchi(watery kimchi prepared with Yulmoo, leaf radish) fermentation was investigated by measuring physicochemical, microbiological and sensory properties for 20 days. Yulmoo kimchi was fermented at 4$^{\circ}C$ after keeping at room temperature(27$\pm$0.5$^{\circ}C$) for 8 hours. Four types(A, B, C, D) of Yulmoo kimchi were prepared. Sample A was made without wheat flour paste and red pepper powder and sample B was made with wheat flour paste. Sample C was made with red pepper powder, and sample D was made with wheat flour paste and red pepper powder. pH was slowly lowered and stabled after 10 days in all samples. Total acid content increased in all samples. Reducing sugar content initially increased and decreased thereafter. Especially, reducing sugar content of sample B increased in the early stage of fermentation and maintained initial reducing sugar content after 20 days. Total vitamin C content reduced during fermentation in all samples. Especially initial total vitamin C content of sample D increased more than those of other samples relatiely. Lightness and yellowness showed no difference, but on the other hand redness increased gradually in all samples. The number of lactic acid bactgeria reached maximum value in 10~13 days with the total cell numbers and gradually decreased thereafter in all samples. The number of lactic acid bacteria and total cell number of sample D was much more than those of any other samples. As a result of the sensory evaluation, Yulmoo kimchi showed significant difference in all characteristics. Sample D showed the highest scores in all characteristics before 10 days of fermentation. However, after 10 days sample B showed the highest scores.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.15 no.4
• /
• pp.1-9
• /
• 1986

The mashes of soybean paste were preparea using the conventional meju fermented naturally by wild microoganisms or the new types of meju fermented by pure cultures of Aspergillus oryzae, Bacillus natto and B. subtilis to elucidate changes during the aging period. The results obtained are as follows ; The soybean paste made with conventional meiu and Asp. oryzae meju showed higher content of amino nitrogen than those of B, natto and B. subtilis meju. Soybean paste made with conventional meju contained a little more content of total and reducing sugars than other soybean pastes. ph during aging period was higher than 5.0 for the Asp. oryzae paste while less than 4.5 for B. subtilis paste. Aspartic acid. threonine, serine, glutamic acid, glycine, alanine, cystine, valine, methionne, leucine and histidine for Asp. oryzae paste ; tyrosine, arginine and proline for conventional meju paste; and isoleucine and phenylalanine for B. subtilis paste were found to be peak amount 90 days after the preparation. The content of total free amino acid was high in the order of Asp. oryzae paste, conventional paste, B. natto paste and B. subtilis paste.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.38 no.3
• /
• pp.137-142
• /
• 2005

New types of patties were prepared with surimi and crab paste, and then characterized. With an increase of additional ratios of crab paste, the moisture (64.8 to $61.5\%$) of the patties slightly decreased while the ash contents (2.3 to $3.7\%$) increased. The Hunter's color values of the patties decreased in lightness (L value, 58.79 to 54.27) but increased in redness (a value, -2.77 to 3.54). Thus, the patties that had added crab paste appeared slightly more reddish. According to the increasing of additional ratios of crab paste, sensory scores on color and flavor increased whereas the texture score decreased. From the above results, based on physical properties and sensory evaluation, the desirable additional ratio of crab paste for preparing patty was $15\%$. The calcium and phosphorus contents of the patties with the addition of $15\%$ crab paste were 148.8 mg/100 g and 139.6 mg/100 g, respectively, and their ratio (approximately 1:1) was the optimal range in body absorption efficiency. The calcium absorption rate with the $15\%$ additions was 4.9 times higher than that of the patty with no additions. Total amino acid content (16,302 mg/100 g) of the $15\%$ additions showed no difference to the patty without additions, and the major amino acids were aspartic acid, glutamic acid, leucine and lysine. Exceptionally, the cysteine content of the patty with the $15\%$ crab paste additions was 2 times higher than that found in the patty without crab paste. The major fatty acids were 16:0, 18:1n-9 and 18:2n-6 of the total lipids, and there was no difference between the patties with and without crab paste. The above results showed that crab paste can be used as a crab surimi gel source.

• Journal of the Korean Ceramic Society
• /
• v.47 no.4
• /
• pp.319-324
• /
• 2010

Screen printable $MoSi_2$ paste and its ceramic sheet heater were investigated. $MoSi_2$ powder without $Mo_5Si_3$ second phase, which causes so-called pest phenomena, was synthesized by SHS technique. Over glaze was also developed for preventing pest phenomenon. The maximum temperature of $MoSi_2$ ceramic heater was over $500^{\circ}C$. After several heat up and cooling cycle, the $MoSi_2$ heater reveals pest phenomenon. Conductive $MoSi_2$ paste could be used in electronic ceramics, i.e., MLCC, LTCC, HTCC, and etc.

• Proceedings of the International Microelectronics And Packaging Society Conference
• /
• 2002.11a
• /
• pp.101-103
• /
• 2002

PDP등의 각종 전자부품에 사용되는 Ag paste 의 frit은 주로 PbO를 주성분으로 하는 물질이 사용되어왔다. 그러나 이러한 Pb계 재료는 환경유해한물질로 규제대상이 되고 있다. 이에 대비하여 본 연구에서는 Bi$_2$O$_3$을 주성분으로 하여 B$_2$O$_3$, SiO$_2$, A1$_2$O$_3$가 함유된 새로운 frit을 개발하였다. TMA등을 이용하여 열적 특성을 관찰하였으며, 전극용 Ag-Paste를 제조한 후 스크린프린팅하여 인쇄성과 미세구조를 관찰하였고, 전기저항 및 소성두께를 측정하였다. 또한 전이온도, 연화점, 열팽창계수등을 조사하여 기존의 Pb함유 frit과 물성을 비교하였으며 PDP용 Ag전극에 적용하는 새로운 frit으로의 가능성을 검토하였다.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.13 no.2
• /
• pp.143-148
• /
• 1984

Frozen sardine meat paste for fish sausage was prepared to obtain the basic data on improving the quality of sardine sausage, and its gel formation ability was compared with meat paste from raw sardine. In addition, its quality stability was studied during frozen storage. For the preparation of frozen sardine meat paste, the addition of 4% of sorbitol and 0.3f of polyphosphate to the fish meat appeared effective to keep the processing suitability and storage stability. Also, the gel formation ability of the frozen sardine meat paste was not inferior to that of raw sardine paste.