• Journal of the East Asian Society of Dietary Life
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• v.26 no.4
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• pp.334-345
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• 2016

This study conducted surveys on perception and utilization of Korean soybean paste targeting 493 women from their 20s to 60s residing in Daegu. Most subjects married (75.3%), were part of a nuclear family (84.8%), had more than a high school diploma (95.8%), had a career (47.9%), lived in an apartment (68.4%), had a total household income of 5 million won or more (38.1%), and had monthly food expenses more than 0.5 million won and less than 1 million won (42.2%). Regarding perception, 'rich nutrition' was the most commonly held perception in subjects in their 60s (4.4), followed by 'good taste' in subjects in their 40s (4.3). Regarding reasons for consumption 'healthy' was highest in subjects in their 60s (47.3%) and 40s (45.6%) and 'delicious' in subjects in their 20s (56.1%). Regarding how to make it, subjects in their 60s responded 'know for sure' (57.1%), while only 2% of 20s responded the same. Subjects in their 50s and 60s had a higher ratio of answering 'know' while 20s and 30s 'don't know', For preparation methods, subjects in their 20s (53.1%) and 30s (41.4%) answered 'buy at the market', subjects in their 40s (68.9%) 'get from family or relatives' and subjects in their 60s (47.3%) 'make by one's own'. For preservation method, subjects in their 20s and 30s answered 'preserve in refrigerator', the 60s tend to answer 'preserve in jangdokdae'. Buying at the market was most common in subjects in their 20s (36.1%) and 30s (28.5%) and the reason was 'convenient' (39.6%). The place of purchase was 'in large supermarket or department store' (78.5%). For the future consumption pattern, 'increase in consumption of commercialized product (44.0%)', subjects in their 60s answered 'keep making at home' while subjects in their 30s and 40s answered 'keep making at home or buying product half and half'. According to the above study results, women living in Daegu region were aware of excellence of traditional soybean paste. However, due to changes in residential circumstance and lack of knowledge about the recipe, they did not make. They receive soybean paste t from family, relatives or bought in the market, which indicates the continuous decrease in home-made soybean paste. Therefore, due to the expanding social participation of women, the product market is expected to increase. I think it is important to develop traditional commercial soybean paste in the traditional way to improve the traditional flavors.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.2
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• pp.27-38
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• 1995

This study was conducted to standardize ingredient ratio and preparation method of mafor traditional special kimchies in kyungsang province, korea. There were about 35 varieties of special kimchi in Kyungsang province. Six varieties of them such as burdock kimchi, wild leek kimchi, green thread onion kimchi, perilla leaf kimchi, Godulbaegi(Korean wild lettuce) kimchi, and red pepper leaf kimchi were selected, because they tasted good and the physiological functions of their main ingredients were excellent. The ingredient ratios of the selected special kimchi were standardized through surveying hereditary preparation of some families in kyungsang province and using the literatures including cooking books. The standardized ingredient ratio of the burdock kimchi was 15.1 pickled anchovy juice, 6.8 red pepper powder, 5.7 garlic, 2.2 ginger, 18.0 rice flour paste, 13.5 green thread onion, and 1.2 sesame seed in proportion to 100 of burdock. The standardized preparation step of the selected special kimchies was similar except some preprocessing methods of main ingredients. The diagonally cut-up burdock ws usually parboiled or soaked in salted water, then it was mixed with the other ingredients. Wild leek and green thread onion were usually pickled with salt or pickled anchovy juice. Sometimes the green thread onion pickled was dried in the sun. General preprocessing of perilla leaf, Korean wild lettuce, and red pepper leaf was soaking them in salted water for about 5-10 days. Sometimes red pepper leaf was heated with steam and dried in the sun, then it was mixed with the other ingredients.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.697-702
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• 1995

Changes of physicochemical properties during the preparation of persimmon pickles and its optimal preparing conditions including salt concentration, soaking temperature, soaking time, amount of fermented soy paste, and ripeness of fresh pesimmon were investigated. The salinity and pH of soaking solution were rapidly dropped during 40 days of soaking, while their changes were negligible after 40 days of soaking. When the fermented soy paste was added to the soaking solution with $10{\sim}40%$ the pH dropped more slowly. Salt content in persimmon pickles was gradually increased during soaking and soluble tannin content was rapidly decreased during the first 10 days of soaking. L value of persimmon pickles was gradually decreased, but a/b value was slightly increased. The hardness of persimmon pickles was slightly increased up to the 20th day of soaking and then decreased. Most acceptable persimmon pickles were prepared when the less ripened fresh persimmons were soaked in 10% salt solution at $15^{\circ}C$ for 40 days, and the suitable amount of soy paste added to the soaking solution for preparing persimmon pickles was 20%.

• Applied Biological Chemistry
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• v.46 no.4
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• pp.317-322
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• 2003

Changes of physicochemical properties during the preparation of persimmon pickles were investigated. The salinity in persimmon pickles increased during storage time $(0{\sim}50\;days)$ with soy sauce and soy paste. When the fermented soy sauce and soy paste was added to the soaking solution with $80{\sim}100%$, the salinity increased more rapidly. The hardness of persimmon pickles with soy sauce and soy paste was slightly increased up to the 20 or 30th day of storage and then decreased. L value of persimmon pickles was gradually decreased, but a and b value were slightly increased. The concentration of soluble tannin in persimmon pickles was slightly decreased down to the 20th day of storage and then decreased rapidly. The activities of polygalacturonase and pectinesterase as softening enzyme in persimmon pickles with soy sauce and soy paste increased during storage time $(0{\sim}50\;days)$ and enzyme activity was inhibited by high concentration of soaking solution.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.855-858
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• 2003

The friend fish meat paste was prepared to enhance physiological functions by adding 0, 5, 10, 15, and 20% of king oyster mushroom (Pleurotus eryngii). The properties of fried gel were evaluated the color, quality properties and sensory characteristics. L-value was decreased, and a-value and b-value were increased by addition of king oyster mushroom. The folding test showed good level (AA). The quality properties showed that 10% addition of mushroom was the highest values in strength, hardness, gumminess and brittleness. The fish meat paste added 10% mushroom gave the highest favorite score in color, flavor, and overall acceptance. The results suggest that king oyster mushroom can be applied to fish paste for the purpose of high quality and functionality.

• Journal of Powder Materials
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• v.22 no.6
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• pp.396-402
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• 2015

The organic binder-free paste for dye-sensitized solar cell (DSSC) has been investigated using peroxo titanium complex. The crystal structure of $TiO_2$ nanoparticles, morphology of $TiO_2$ film and electrical properties are analyzed by X-Ray Diffraction (XRD), Scanning Electron Microscopy (SEM), Electrochemical Impedance Spectra (EIS), and solar simulator. The synthesized $TiO_2$ nanopowders by the peroxo titanium complex at 150, 300, $400^{\circ}C$, and $450^{\circ}C$ have anatase phase and average crystal sizes are calculated to be 4.2, 13.7, 16.9, and 20.9 nm, respectively. The DSSC prepared by the peroxo titanium complex binder have higher $V_{oc}$ and lower $J_{sc}$ values than that of the organic binder. It can be attributed to improvement of sintering properties of $TCO/TiO_2$ and $TiO_2/TiO_2$ interface and to formation of agglomerate by the nanoparticles. As a result, we have investigated the organic binder-free paste and 3.178% conversion efficiency of the DSSC at $450^{\circ}C$.

• KSBB Journal
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• v.16 no.4
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• pp.426-429
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• 2001

To utilize sardine protein more effectively, fish meat paste products mixing sardine protein concentrate with pollack frozen meat paste at the ratio 0%, 15%, 20% and 25% were produced, and the change of firmness, sensory evaluation and the properties of amino and fatty acid were investigated. The quantity of sardine protein and it was almost gushed out around one hour at 100$\^{C}$. The firmness of the meat paste product was found as 0.54% and was better when the concentrated sardine protein was added at the ratio 15% and it was much higher than just that of pollack meat paste. In that case, total amino acid was the highest as 90.701 mg/g from the point of view of the amino acid composition. In terms of the fatty acid composition, unsaturated fatty acid of raw and boiled sardine was 61,8634% and 61.9384% each. We could find out that the high value of C$\_$20:5/ and C$\_$22:6/ of raw sardine was 7.2931% and 27.7843%, respectively.

• Geomechanics and Engineering
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• v.29 no.4
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• pp.421-434
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• 2022

In the present study, reference samples were prepared using ore preparation facility tailings taken from the copper mine (Kure, Kastamonu), Portland cement (PC) in certain proportions (3 wt%, 5 wt%, 7 wt%, 9wt% and 11 wt%), and water. Then natural zeolite taken from the Bigadic Region was mixed in certain proportions (10 wt%, 20 wt%, 30 wt% and 40 wt%) for each cement ratio, instead of the PC, to prepare zeolite-substituted CPB samples. Thus, the effect of using Zeolite instead of PC on CPB's strength was investigated. The obtained CPB samples were kept in the curing cabinet at a temperature of 25℃ and at least 80% humidity, and they were subjected to the Uniaxial Compressive Strength (UCS) test at the end of the curing periods of 3, 7, 14, 28, 56, and 90 days. Except for the 3 wt% cement ratio, zeolite substitution was observed to increase the compressive strength in all mixtures. Also, the liquefaction risk limit for paste backfill was achieved for all mixtures, and the desired strength limit value (0.7 MPa) was achieved for all mixtures with 28 days of curing time and 7 wt%, 9 wt%, 11 wt% cement ratios and 5% cement - 10% zeolite substituted mixture. Moreover, the limit value (4 MPa) required for use as roof support was obtained only for mixtures with 11% cement - 10% and 20% zeolite content. Generally, zeolite substitution seems to be more effective in early strength (up to 28th day). It has been determined that the long-term strength losses of zeolite-substituted paste backfill mixtures were caused by the reaction of sulfate and hydration products to form secondary gypsum, ettringite, and iron sulfate.

• Journal of the korean academy of Pediatric Dentistry
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• v.35 no.1
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• pp.159-166
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• 2008

The dental caries can be recovered or worse depending on the velocity of de- and remineralization of tooth. It is possible to remineralize the lesions by fluoride agent, but the results can be distinguished according to one's salivary flow rate, quantity of ion contents, and pH of the saliva. This article presents good results after applying the CPP-ACP paste for the patients who have incipient enamel caries. We instructed the patients to apply the paste everyday in the customed tray. We observed the white spot lesions without getting worse and reducing the size of lesions. After applying the CPP-ACP paste for 6 weeks, we concluded that; 1. It was possible to remineralize the incipient caries without preparation of the teeth. 2. CPP-ACP paste was successful for recovery of the demineralized lesions, especially for mild and moderate caries lesions, not for the severe developemental defects or chronic lesions. 3. CPP-ACP paste was efficient for pediatric patients, and the custumed tray was very useful for patients to apply the paste. 4. The ability of the patients for caring their oral hygiene was improved by routine check up and instructions.

• Proceedings of the Korean Ceranic Society Conference
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• 2003.10a
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• pp.192.1-192
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• 2003