• Applied Biological Chemistry
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• 제14권3호
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• pp.191-200
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• 1971

콩 및 장류 연구의 일환으로서 세균효소에 의하여 콩단백질을 분해하는 강력한 protease생산균주를 얻기 위하여 전국 9개도에서 볏짚을 수집하였다. 수집시료로부터 Dilution pour plate에 의하여 protease생산성 균주 총 23 균주를 순수 분리하였다. 순수분리된 전균주에 대하여 portease생산성을 screening하고 protease을 강력히 생산하는 우수균주를 선정 하였다. 우수균주인 $D_9$ 및 $F_{20}$ strain이 생성한 protease의 최적작용조건을 검토한 결과 optimum pH가 7.5이고 optimum temperature는 $40^{\circ}C$ 임을 알았다. 청국장은 다른 장류와는 달리 세균으로서 단시간 동안에 단백질을 분해시켜 만들음으로 특유한 식품인 것이다. 우수균주로 분리 선정된 $D_9$와 $F_{20}$ strain과 Bac. natto strain을 starter로하여 청국장을 제조하는데 세균의 protease에 의하여 콩단백질의 분해로 수용성질소화합물이 증가함을 알았다. 삶은 콩과 우수균주로 선정된 균주에 의하여 제조된 청국장에 대하여 질소형태의 변화를 보면 청국장 제조과정에서 수용성질소가 85%, TCA가용성질소, amino 태질소, peptide 태질소는 두드러지게 증가하고 반대로 삶은콩은 수용성질소가 감소하였다.

• 한국환경농학회지
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• 제17권2호
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• pp.122-126
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• 1998

작물들의 염분에 대한 반응을 알아보기 위해 200mM의 NaCl이 들어있는 영양액을 공급하는 사경재배를 통하여 작물들의 내염성을 비교하였고,간척지 토양에 파종하여 작물들의 출현율과 초기생육을 관찰하였다. 작물종 중 내염성이 강한 종은 목화, 보리, 밀, 옥수수 등으로 이들은 200mM의 NaCl이 함유된 영양액에서 고사하지 않고 생육이 가능하다. 그러나 녹두, 완두, 팥, 콩과 갚은 콩과작물이 염분에 특히 약하였다. 작물을 간척지 토양에 파종했을때 건물중의 피해가 가장 심하였고, 출현율, 초장 순으로 염분에 대한 반응 정도가 작았다. 또한 염분 정도가 증가함에 따라 작물체의 엽수도 감소하였다. 공시 작물들의 초장이 50% 저해 되는 염분 농도를 추정해 볼 때 화본과의 벼, 보리, 옥수수는 각각 22.6, 56.9, 40.4ds/m의 EC에서 초장 50% 저해되었고, 콩과 작물인 녹두와 콩은 각각 22.6과 21.7ds/md의 EC에서 초장이 50% 감소됨을 추정할 수 있었다.

• 한국식품조리과학회지
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• 제6권1호
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• pp.41-51
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• 1990

A special form of questionaire was prepared and distributed to 502 housewives in seoul from Feb. 8th to 22nd in 1989. The results were as follows: In Cooking methods, they tended to follow in the steps of their mother, and it took about half an hour or an hour to prepare a meal. They cooked fried foods once or twice a month. Whenever they fried foods they need new oil. Followings were details of cooking method mainly used by housewives. Fishes were tended to be roast, vegetables to be dressing and seasoning. Highly milled boiled rice was best preferred as the cheif food, and it was cooked by following procedure; First rice was washed, and steeped in water for the time being. Next, the water was poured out and water was filled again, then rice with the water was boiled. Fish Chige was cooked in the way that fish was put into the boiled soup. Fermented sao-bean paste Chige was cooked using water in which rice had been washed. Hard-boiled beef with soy sauce was made using the method that soy sauce was properly poured after beef was boiled. A Spinach was boiled shightly with salty water. In view of those results, there were many cases that housewives did not only utilize their knowledge about foods in real dietary life, but also fell short of endeaver to do so. They chiefly made use of the cooking methods instructed from their mother or husband's mother. In conclusion, in order to illuminate housewives to have an exact nutritional knowledge about foods and cooking methods getting out of the loss of nutritions, nutritional education program must be provided for housewives.

• 동아시아식생활학회지
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• 제22권6호
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• pp.836-850
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• 2012

This study was conducted to identify the sensory characteristics of the Korean traditional confectionery, dasik, prepared under different conditions and to compare their consumer acceptance in Korea. To accomplish this, descriptive analysis of eight samples prepared using two types of rice cake powder, dasik (Rflour, Rflour_Omija), brown rice powder red ginseng dasik (Brice_Ginseng_P), pinepollen dasik (PineP), black sesame dasik (BSesame), bean dasik (Rbean), and two types of mungbean starch dasik (Starch_Omija, Starch_Greentea), was conducted by ten trained panelists. In addition, 81 consumers evaluated the overall acceptance (OL), acceptance of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL) of the samples using a 9-point hedonic scale, as well as the perceived intensities of sesame flavor, sweetness, and hardness using a 9-point just-about-right (JAR) scale. Partial least square- regression (PLSR) indicated that the BSesame and Rbean samples, which had significantly (p<0.05) high roasted sesame, burnt, greasy, glossy, and cooked chestnut flavor scores, had the highest acceptability and consumer desire scores. Additionally, the PineP and Rflour_Omija samples, which had relatively high particle size, transparency, roughness, spoiled tofu, fermentation and raw rice flavor scores, were the least preferred samples. Therefore, roasted sesame, burnt, greasy, glossy, and cooked chestnut flavor attributes were considered drivers of "liking" whereas particle size, transparent, roughness, spoiled tofu, fermentation, and raw rice flavor attributes acted as drivers of "disliking" among consumers.

• 대한영양사협회학술지
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• 제2권1호
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• pp.69-80
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• 1996

This study was performed to investigate the food preference trends of the children according to age increase and change of the times. The subjects were 1,450 children who are fifth grade of primary school and 2,000 juveniles who are senior high school in 1993. This survey data were compared with the Food preference study of the primary school aged children in 1987.' The results of this study can be summarized as follows 1. State of the general taste The subject had a high preferences to bulgogi(roast beef), panbroiled cuttlefish, steamed egg, fried sausage and donuts among the all sorts of 165 principal and subsidiary foods. But, fried beef liver, pancake, sweet potato with syrup, spinach soup and boiled rice with red bean didn't suit for their taste. Compared with survey data done in 1987, in present study significantly increased preferences to steamed food, pan frying and parboiled vegetables were shown. Particularly, food preference was changed with the cooking methods rather than materials. 2. Differences of the preference according to change of the times In present study, except the rice cakes preferences to all sorts of foods were improved and markedly increased preferences to steamed food, parboiled vegetables and mixed with seasonings were observed. Compared with 87's study deviation of the preference to cooking materials was decreased considerably. Preferences to salty tasted foods as like as stew and salted food were low no better than before. 3. Changes of preference according to age increase Among the principal foods, increased preferences to boiled rice and cereals were shown but to one-dish meal, bread and rice cake were decreased. Among the subsidiary foods, significantly decreased preference to frying was observed. Irrespectively of the cooking methods, preferences to fish and vegetables were improved. And in the frying and panbroiled foods, deviation of preferences to cooking materials were considerable, which means the fixation of food behavior.

• Journal of Nutrition and Health
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• 제6권4호
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• pp.37-53
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• 1973

For the elucidation of the metabolic effects due to alcoholic drink and moldy rice intake author designed two experiments as follows. In the first experiment, sixty male and female rats, divided into six groups, 10 rats each in both sexes, were given 7.5% sucrose-30% alcohol solution (Jinro-Soju) and diets varied of fat content (2%, 7%, 30% of diet) and protein quality (casein, bean, anchovy) for 6 weeks. In the Second experiment, six groups of rats, 10 male rats each, were fed the diets containing zero, 5%, 10%, 25%, 50%, and 100% moldy rice contaminated Penicillium Islandicum and the experimental periods were 4 weeks and 6 weeks. The results of these studies due to the toxicity of alcohol consumption and moldy rice ingestion of the fatty liver production and the other effects are as follows. 1. Food intake of alcohol consumed groups decreased to 50%-70% of that of standard group. In the second study, there was no significant differences on food intake due to the different contents of moldy rice and experimental period. 2. On the view paint of body weight gain, the body weight of alcohol consumed groups gained much less than that of standard group, because food consumption was decreased due to alcohol ingestion. 3. In comparison of F.E.R. and P.E.R. between standard and experimental groups, there was no significant differences in this study. 4. As a matter of fact, there was no significance on the nitrogen balance in both studies. 5. From the result of hematology, R.B.C. counts, W.B.C. counts, hemoglobin, and hematocrit showed normal values in all groups including in this study. So we might conclude that the toxicity of alcohol and moldy rice do not effect significantly on blood picture. 6. The larger organs shrank on the range of 20%-70% of that against standard group in this study. The major reason for the shrinkage of organs might be account of decreased food consumption due to alcoholic drink. There was no great changes on the organ weight due to the ingestion of moldy rice. 7. The nitrogen content in various organs in both experiments was revealed at the normal level for the worst condition in terms of the least food intake. In other word, it was noteworthy that the concentration of nitrogen in various organs was kept at the normal ratio as standard groups under the circumstances of this study. 8. The lipid content in the liver of rats fed alcohol and diets containing either various lipid contents or protein quality did not increase. Hepatic lipids accumulation due to the dietary fat content was observed, but there wvas no significances among the compared groups. In the second experiment, the difference of hepatic lipid content between the moldy rice groups and standard group was not showed. In addition to the result of total lipid, hepatic free cholesterol, free fatty acid, and triglyceride did not change in both studies, we might conclude that the toxicity of alcohol and moldy rice could not effect on the hepatic lipid contents. 9. There was no significant differences on the serum glucose level between alcohol groups and standard group. In the second experiment, serum glucose level increase in 6th week compared with in 4th week, but there was no significant differences.

• 한국잡초학회지
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• 제12권1호
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• pp.39-45
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• 1992

최근(最近)에 개발(開發)된 수도(水稻) 도복경감제(倒伏輕減劑)를 공시(供試)하여 gibbeellin 길항작용(拮抗作用), auxin 상호작용(相互作用), ethylene 발생(發生) 및 후작물(後作物) 생육(生育)에 마치는 효과(效果)를 검토(檢討)한 바 그 주요결과(主要結果)는 다음과 같다. 1. 수도(水稻) 도복경감제(倒伏輕減劑) (inabenfide, paclobutrazol 및 uniconazole) 처리(處理)가 녹두의 상배축(上胚軸)을 크게 억제(抑制)시켰으나 $GA_3$와의 혼용처리시(混用處理時) $GA_3$ 농도(濃度)가 높을수록 더욱 신장(伸長)되는 길항작용(拮抗作用)을 보였다. 2. 수도(水稻) 도복경감제(倒伏輕減劑) 처리시(處理時) 녹두의 부정근(不定根) 발생(發生)을 현저(顯著)히 증가(增加)시켜 auxin과의 갚은 상호작용(相互作用)이 있는 것으로 추찰(推察)되며, $GA_3$ 농도(濃度)가 높을수록 부정근(不定根)의 발생(發生)이 억제(抑制)되었다. 3. Ethylene 발생(發生)은 수도(水稻) 도복경감제(倒伏輕減劑) 처리(處理)에 依(의)해 단기간(短期間) (5 DAT)에는 증가(增加)하였으나 시간(時間)이 경과(時間)할수록 (10, 30 DAT), 엽량(葉量)이 많을수록 억제(抑制)되었다. 4 후작물(後作物)에 미치는 수도(水稻) 도복경작제(倒伏耕作劑)의 처리효과(處理效果)는 화본과(禾本科)인 보리에서는 별(別)로 큰 영향(影響)이 없었으나 광엽(廣葉)인 토마토에서는 초장(草長)이 크게 억제(抑制)되었다. Inabenfide는 처리후(處理後) 30 일(日)에 회복(回復)이 되었으나 paclobutrazol과 uniconazole은 그 억제(抑制)가 매우 컸다.

• 한국버섯학회지
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• 제2권1호
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• pp.10-14
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• 2004

버섯을 이용한 기능성 전통 장류발효식품의 개발 및 버섯가공산업 육성을 위한 기초자료를 제공하고자 상식하고있는 7종류의 곡물배지에 느타리버섯 균사체 배양을 행하고 그 배양추출물의 생리활성 등을 검토하였다. 곡물을 냉수에 4시간 수침시킨 후 물 빼기를 한 다음 곡물 중량비에 대하여 수분을 25%(V/W) 전후로 첨가하고 증자시간을 30분 행하는 것이 느타리버섯 균사생육에 효과적이었다. 7종류의 곡물배지에 느타리버섯 균사를 고체 배양한 결과 조와 보리쌀 배지에서 생육이 가장 왕성하였고 그 다음은 대두박과 검정콩 배지로 나타났으며 밀, 옥수수 및 현미배지에서는 생육이 늦은 것으로 나타났다. 느타리버섯 균사추출물들이 폐암세포의 생육에 미치는 영향을 검토한 결과 옥수수, 대두박, 현미, 보리쌀 및 검정콩 배지에서 비교적 높은 항암성을 나타내었고, 조와 밀의 배지에서는 낮은 항암성을 나타내었다. 혈전용해활성은 대두박, 밀, 조, 보리쌀, 현미, 검정콩, 옥수수배지의 순으로 높게 나타났으며, 병원성 세균에 대한 항균활성은 Pseudomonas aeruginosa 및 Staphylococcus aureus에 대하여 높게 나타났다.

• 한국식생활문화학회지
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• 제7권2호
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• pp.119-125
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• 1992

To analyze food material and table wares in daily reception dishes of Choson Dynasty, studied historic book 'Young jeob Dogam Zabmulsek Euigwae' (1609, 1643 year) described the daily reception dishes for Chinese envoy in Choson Dynasty. The results obtained from this study are as follows. 1. Food material for reception Chinese envoy were vegetable, pickled vegetable, soup (?水), brown seaweed, kelp, green seaweed, garlic, pine mushroom, mushroom, driedfish, fish egg, shrimp, pork, pheasant, fowl, salted fish shrimp and etc, various fruits preserved in honey, green peajelly, buck wheat jelly and bean curd. 2. The table wares were rice bowl(鉢里), small bowl of porcelain(甫兒), water bowl(大貼), plate(貼是), small dish(鍾子), small earthen ware jar(東海), jar(缸), pottery(甕), table(盤), chopsticks(?), washbowl(洗面盆), earthen ware steamer(甑), kettle(釜), brazier(爐), measuring cup(升), unit of measure(合), meter(稱子), spoon(匙), chest (函), lid(蓋), large rice bowl(所羅) and bowl(椀).

• 대한영양사협회학술지
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• 제2권2호
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• pp.141-157
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• 1996

This study was carried out to obtain the information concerning food preferences of 588 men working at industry in Ulsan area. The subjects of this study were composed of 245 clerical workers and 343 physical workers. The results of this study can be summarized as follows: 1. Average age of this subjects was 36.1 years(ranging from 21 to 57), in the educational background, most of subjects were high school graduates. The mean height and weight were l71.6cm and 67.5kg. 2. In the preference of food 1) The preference for staple foods, well-milled cooked rice was preferred the most by the subjects. Kalkooksoo(hot noodle), cooked rice covered with raw fish pieces, bread with red bean were preferred the most by the workers. 2) The acceptance for side-dishes were high in sirak(woogyogi) soup, bach tang, soybean paste soup, broiled fish, wild plant namul, small radish kimchi and crab steaming products by clerial and physical workers all together. 3) The preferences for fruits and beverages were high in water-melon, pear, fruit juice and Korean traditional beverage.