• 한국작물학회지
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• 제63권3호
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• pp.205-209
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• 2018

본 실험은 새미면의 영남지역 지역별 최대 수량 생산을 위한 최적 이앙기를 설정하기 위해 2015~2017년 까지 3년간 밀양에서 실시하였다. 1. 밀양지역에서 최대수량 생산을 위한 새미면의 최적 이앙기는 5월 17일~31일로 이때 쌀수량은 750 kg/10a정도였다. 2. 새미면의 최적 등숙기 평균기온은 출수 후 40일 평균기온을 기준으로 $24^{\circ}C$ 내외였다. 3. 밀양에서 등숙기 평균기온이 $24^{\circ}C$ 내외인 이앙기는 5월 17일~24일로 등숙기 평균기온은 $23.8{\sim}24.5^{\circ}C$였다. 4. 등숙기 평균기온 $23.8{\sim}24.5^{\circ}C$를 기준으로 추정한 지역별 최적 이앙시기는 대구 5월 24일~31일, 구미 5월 11일~21일, 밀양 5월 21일~28일, 진주 5월 14일~22일 등 이었다. 5. 새미면은 일반적으로 알려진 통일형벼의 최적 등숙기온 $25^{\circ}C$ 보다 $1^{\circ}C$ 낮은 $24^{\circ}C$ 정도가 최적 등숙기온으로 통일형벼 중에서 비교적 낮은 온도에도 안전하게 재배할 수 있는 품종이었다. 또한 수량성이 다른 통일형벼에 비해 높아 통일형벼의 재배한계 지역을 더 넓힐 수 있는 품종으로 사료된다.

• 생명과학회지
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• 제24권6호
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• pp.618-625
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• 2014

쌀가루는 많은 식품 가공에 이용된다. 그러나 밀가루 반죽이 빵과 면을 포함한 많은 식품 가공 제품에 적합한 반면에, 쌀로 만든 반죽은 신장성과 탄력성이 부족하다. 고분자 글루테닌 서브유닛(HMW-GS)은 밀의 가공 적성을 결정하는데 중요한 역할을 한다. 본 연구에서, 우리는 아그로박테리움(Agrobacterium) 동시 형질전환법을 이용하여 한국 밀 품종인 '조경'으로부터 HMW-GS를 암호화하는 밀 Glu-1Dy10 유전자를 발현하는 marker-free 형질전환 벼 식물체를 개발하였다. 오직 Glu-1Dy10 유전자와 HPTII (hygromycin phosphotransferase II) 저항성 유전자만을 포함하는 분리된 DNA 조각들로 구성된 두 가지 발현 카셋트(cassettes)를 독립적으로 아그로박테리움(Agrobacterium) EHA105 에 도입하였다. Glu-1Dy10 또는 HPTII를 함유하는 EHA105 를 각각 3:1 비율로 벼 캘러스에 접종하였다. 290개의 하이그로마이신(hygromycin) 저항성 $T_0$ 식물체 중에서 우리는 벼 게놈에 Glu-1Dy10과 HPTII 유전자가 모두 삽입된 29개의 형질전환 라인을 획득하였다. 우리는 Glu-1Dy10 유전자가 벼 게놈 내로 도입된 것을 Southern blot 분석을 통해 다시 확인하였다. 형질전환 벼 종자에서 Glu-1Dy10의 전사(Transcripts)와 단백질을 semi-quantitative RT-PCR과 Western blot 분석을 통해서 확인하였다. 최종적으로, 오직 Glu-1Dy10 유전자를 갖는 marker-free 식물체를 $T_1$ 세대에서 성공적으로 선발할 수 있었다.

• 동아시아식생활학회지
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• 제3권1호
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• pp.12-17
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• 1993

This book is named 'The Ryuk-Jab-Rok' because it was written in the last page of 1820's almanac. This book is written purely in Korean and has not been published yet. This book comprises twenty eight items, among which there are eight items of vegetable preserving method, ten items of Jook preparation methods(a kind of cereal soup), nine items of Pyun-Myun methods(a kind of rice cakes and noodles) and Yak-Bab(a kind of spiced rice). In vegetable preserving method, the eggplant, the cucumber and a songi mushroom were preserved with the drying method., A radish, a sorojangii, and the root of white cabbage were used with the cold temperature preservation. A garlic was dried after salting. The sprouts of DooRub, which were coming in the hot room, were used. In the Jook preparations, there were five animal materials which were lamb, chick, crudian, oyster and abalone. In nine Pyun-Myun methods, Jap-Gua-Sil was illegible because the letters were not clear. Among eight items, the stick rice was used in four cases, the regular rice in two cases. The ground pine nuts, honey and the Chinese date were used most ofter. And the sesame salt and the chestnut were next. The analysis of the terms I this book revealed that 26 items were used for cooking processes. And it also showed us that there were seven kind of cutting procedure and eight kinds of heating procedure. The shapes and size of foods were revealed at only three places in all items. The one-chi(chi ; abut three cm) and three-Ja(Ja ; about thirty cm) which the terms represent the length were revealed twice and once respectively in this book. In the taste description, 'the good', the most common word, was used in seven times, and which was the most frequently introduce case. The measuring unit is hard to revive since the measurements were taken by the container, which were Jong-Ja, Sabal and Tang-gii, then in use. Fifteen kinds of containers and cookers were used for preparing foods. And all of them are now I use.

• 동아시아식생활학회지
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• 제9권1호
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• pp.35-45
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• 1999

This study was conducted to investigate mean height, weight, food preference and satisfaction of 231 children in preschool in four different regions(Susung-ku, Jung-ku, Nam-ku, Dalseo-ku) of Taegu. Mean height of the children was increased by priority of Jung-ku, Dalseo-ku, Susung-ku and Nam-ku, and mean weight was of Jung-ku, Susung-ku, Dalseo-ku and Nam-ku. In food preference, boiled rice had the highest score of cooked rices in all of the different regions, jajangmyun had the highest score of noodles in Susung-ku, Jung-ku and Dalseo-ku. Cake had the hightest score of breads in Susung-ku and had significantly difference all the kind of other lesions. Songpyun had the highest score of rice cakes in all four regions. Jangjorim had the highest score of jorim foods in all four regions, but anchovy and green pepper jorim had the lowest. Toasted lavor and steamed chicken had the highest of toasted foods and steamed foods, respectively. Salads had the highest of muchimryu cooked potherbs and salads in all regions but kimchi and jangachi had low scores. Sujungkua had the lowest scores of beverages in all regions, but chocolate had the highest scores of cookies. In food intake satisfaction according to the regions, regularity, variety, hygiene, amount, and quantity of meal had the highest in dalseo-ku. Food temperature was highest in susung-ku. There was a direct correlation between type of housing and satisfaction in diversity of foods.

• 한국식생활문화학회지
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• 제5권2호
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• pp.193-205
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• 1990

It is not known that when and by whom 'The Lee's UmsikBup' was written. This cookbook is written purely in Korean and has not been published yet. There is another book named 'UmsikBup' in the cookbooks of the Chosun Dynasty and there are many books with similar names. So this book is tentatively named 'The Lee's UmsikBup'. This book comprises fifty three items, among which there are fifteen items of rice alcoholics, three items of Gook-Su (noodles), sixteen items of side dishes, seventeen items of Tuck (rice cakes) and Guaja(kookies), and two items of fruit punch and tea. Three items were illegible because the lines were erased or the letters were not clear. The cereals needed for making rice alcoholics were sixty four percent regular rice and thirty six percent sticky rice. As for the processes, the process using Jee-ae-bop took up fifty five percent. As for side dishes, pheasants, which are seldom used for food these days, were then popular for food. And the entrails of domestic animals were much used for food. Seeing that red pepper paste mixed with vinegar was used for steamed breams (Jim) and that red pepper was used for Yeolgooja Tang, we can estimate that this book was written after red pepper was introduced. Inferring that Chohong Chang (red pepper paste mixed with vinegar and honey) is found Jinchan Ye Que, we can estimate this book was written in the late 1800's. The cereals used for making rice cakes were ninety two percent sticky rice and eight percent regular rice. Sticky rice was much more used and pepper was used for making Tuck (rice cakes) as Hun Chal Byung, So Ham Byung and Dootum Tuck. The analysis of the terms used in this book revealed that 117 items were used for cooking processes. And it also showed us that there were six kinds of cutting and thirteen kinds of heating procedure. The shapes and sizes of foods were revealed on the basis of real things. The measuring units are hard to revive since the measurements were taken by the container then in use. Thirty four kinds of containers and cookers, twenty more of which are now in use, were used for preparing foods. The use of ‘twigs stretched for the east’ had no scientific base but said something of Korean folkways at that time.

• 한국식품영양과학회지
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• 제45권5호
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• pp.757-764
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• 2016

본 연구는 경북지역 남녀공학 중학교에서 제공된 점심급식의 소금 및 나트륨 함량에 대해 알아보기 위해 칠곡지역 4개 중학교를 대상으로 한 끼당 총 소금 및 나트륨 함량과 한끼 소금 함량 기여도를 조사하였으며 그 결과는 다음과 같다. 조사대상 학교의 한 끼당 전체 평균 소금 함량은 4.41g이며, 전체 평균 나트륨 함량은 1,736.02 mg이다. 4개 학교에서 제공한 총 40개의 식단 중 1개 식단을 제외한 39개(97.5%) 식단이 식약처에서 권고하는 중학교 '삼삼급식소' 나트륨 함량 기준(1,000 mg)을 초과하는 것으로 나타났다. 특히 조사기간 동안 제공된 점심급식 중 나트륨 함량이 가장 높은 식단은 2,827.56 mg으로 나타났다. 점심급식에서 제공된 메뉴를 총 16개 군으로 분류하여 음식군별로 제공량, 염도, 소금 및 나트륨 함량을 조사한 결과 전체 평균 염도는 1.06%이며, 전체 평균 소금 함량은 0.74 g이다. 조사대상 학교에서 점심급식으로 제공된 음식을 밥류, 일품밥 면류, 국 탕 찌개류, 주찬, 부찬, 김치류, 후식류 등의 7개 메뉴 유형별로 구분하여 한 끼 소금 함량 기여도를 조사한 결과 일품밥 면류(40.56%), 국 찌개류(23.23%), 김치류(20.30%), 주찬류(18.13%), 부찬류(11.36%) 순으로 높게 나타났다. 조사기간 동안 제공된 학교별 국 탕 찌개류의 염도는 전체 평균 0.75%이며, 38개 국 탕 찌개 중 12개(32.0%)가 식약처 국염도 권고기준 0.8%를 초과하는 것으로 나타났다. 일품밥 면류와 주찬류 중 나트륨 함량이 높은 메뉴를 살펴본 결과 일품밥 면류는 쌀잔치국수(1,056.49 mg), 자장볶음밥(976.48 mg), 오므라이스(821.33 mg), 굴소스야채볶음밥(791.00 mg), 비빔밥(744.46 mg) 등의 순으로 높게 나타났으며, 주찬류는 오징어미더덕찜(1,120.88 mg), 돈육버섯볶음(626.84 mg), 김치돈육볶음(563.28 mg), 매운어묵조림(498.01 mg), 떡볶이(497.45 mg) 등의 순으로 조사되었다. 이상의 연구 결과를 통해 중학교 급식 이용자의 중식을 통한 나트륨 섭취량 감소를 위해서는 한 끼 총나트륨 함량을 1,000 mg 이하 수준으로 제공하는 것을 목표로 하는 '삼삼급식소' 사업에 학교급식이 적극적으로 참여하여 학교급식에 나트륨 저감화가 정착되도록 힘써야 할 것으로 생각한다.

• 한국생물공학회:학술대회논문집
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• 한국생물공학회 2002년도 생물공학의 동향 (X)
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• pp.554-557
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• 2002

Antioxidative noudle products were developed with mixed material and antioxidative liquid extracted from natural products. Matrrials were mixed with wheat flour, rice flour, starch and green tea. 3% of green tea was suitable mixing ratio from the mastication data of texture meter, and proper water contents were 33% to prepare these noodles. The suitable mixing ratio of materials were wheat flour(85%), starch( 12%) and greentea(3%) from the physical data of texture meter. Since AUC value of antioxidative liquid was more higher than that of tap water, antioxidative noodle products were expected for good health and preservation of some diseases.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.300-300
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• 2017

'Saemimyeon' a Tongil-type rice variety (Indica ${\times}$ Japonica), which contains high amylose contents is suitable for rice noodle production. Nowadays, the major parts of rice processing industry that includes products like rice flour and noodles are expected to partially replace wheat flour market. The volume of rice noodle market is getting bigger and can contribute to the rice surplus and farmer's income. This study was carried out to promote productivity and flour-making quality of 'Saemimyeon' by finding the most suitable transplanting and harvesting times. The transplanting days used were May $10^{th}$, May $17^{th}$, May $24^{th}$, May $31^{th}$, June $7^{th}$ and June $14^{th}$ and the planting distance used was 30 x 12cm. In addition, harvesting time was determined by days after heading time (40, 45, 50, 55 and 60 days). The field experiment was conducted at the experimental field in Miryang (Southern plain area of Korea) from 2015 to 2016. Our results suggest that the optimum transplanting days were from May $24^{th}$ to May $31^{th}$ which resulted to an average yield of 748~751kg/10a. Interestingly, yield was sharply decreased below 700kg/10a before May $10^{th}$ and after June $7^{th}$. The average grain filling rate before May $31^{th}$ was more than 83% but it declined to 75% after June $7^{th}$. The average temperature ranges from heading time to harvesting time was $ 21\sim25^{\circ}C$ and the estimated optimal temperature was $23.4^{\circ}C$ which is similar to May $24^{th}$ by regression equation. We found that the optimal harvest time was 45~50 days after heading time. It is hypothesized that low temperature at seed maturation time caused the lower grain filling rate therefore 'Saemimyeon' need to be transplanted before May $31^{th}$ for higher productivity. We found no statistical variation in amylose contents among experimental plots (28.2~30.4%). We conclude that the productivity of 'Saemimyeon' highly depends on temperature that is critical for grain filling stage controlled by transplanting time.

• 동아시아식생활학회지
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• 제17권2호
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• pp.164-182
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• 2007

The purpose of this study was to investigate the stress and effects of stress on dietary habits, food preferences and food frequencies of young children in Kyungbuk province. The study subjects were 271 children, aged $3\sim5$, and attending child care centers within the Kyungbuk area. The general characteristics, dietary habits, stress, food preferences, and food frequencies of the young children were assessed, as were the general characteristics of their parents. The results were analyzed using $\chi^2-or$ t-tests employing the SPSS program package. The subjects were classified into two groups according their level of stress. One hundred and nine of the subjects had high stress(HS) and 162 had low stress(LS). The male HS group ate breakfast more regularly, skipped meals more frequently and ate protein-containing foods everyday compared to the male LS group. The female HS caught colds more easily and were more constipated than the female LS group. The preferences for chicken and hamburgers were higher in the male HS group than LS group; whereas, those for noodles and soybean milk were lower in the male HS than LS group. The preferences for soybean milk was higher in the female HS than LS group. The frequencies for stir-fried foods and spinach were higher in the male HS than LS group; whereas, those for curried rice, noodles, apples and soybean milk were higher in the male LS than HS group. The frequency for kimbab was higher in the female HS than LS group; whereas, those for steamed foods, shells and mushrooms were lower in the female HS than LS group. Therefore, our results suggest that young children, as well as their parents, need better dietary habits and strategies for actively coping with stress to maintain health.

• 대한가정학회지
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• 제24권2호
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• pp.63-73
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• 1986

The purpose of this study was to investigate foreigners' preferences in Korean foods as served in Korean restaurants. A questionnaire was constructed for this study and sent to foreigners residing in the Seoul area. The study showed that when they have a chance to choose a restaurant for eating out, the decision to choose a Korean-Style restaurant is made on the basis of the special flavor of Korean food as well as the desire to experience Korean traditional food culture. Korean style barbecue, mixed vegetables, and dumplings are preferred by most foreigners. Beef rib stew and pibimbab were also selected frequently. Muk, maeuntang, rice cakes, cold noodles and sea weeds were not preferred.