• Journal of Dairy Science and Biotechnology
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• 제36권3호
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• pp.171-177
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• 2018

In this study, we aimed to investigate the effects of low-temperature encapsulation on the viability of Weissella cibaria CMU under harsh conditions and in freeze-dried foods during storage. The capsules were prepared by gelation of sodium caseinate at different concentrations (5%, 6%, 7%, and 8%) with a combination of 0.5% gellan gum and 2% $glucono-{\delta}-lactone$. The size distribution of the capsules was determined using a Mastersizer 3000 laser diffraction particle size analyzer. Scanning and transmission electron microscopy revealed that the capsule with 6% sodium caseinate had a smooth and rounded external surface, with reproducibility. The acid, bile, and heat tolerances of the encapsulated cells were significantly higher than those of the control under prolonged acid (5 h), bile (12 and 24 h), and heat (2 h) exposure, respectively. During storage for up to 6 months at $4^{\circ}C$ or $25^{\circ}C$, the viability of encapsulated Weissella cibaria CMU in beef and vegetable rice porridge was effectively improved.

• 제3의학
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• 제2권2호
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• pp.297-314
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• 1997

This study was conducted to standardize the 'Ki-Mi' of Kye-Ji Tang in the basis of ${\ulcorner}$Treatise on Febrile Diseases${\lrcorner}$ and the results were as follows 1. The medicinal plants used are processed with hot water right after picking. 2. One seung(升) of water equals to 10cc. 3. One yang(兩) equals to 6 grams. 4. Medicinal plants are shattered to the size of beans by the process called Boo-Jeor. 5. Kye-Ji Tang, which is composed with 5 medicinal plant(Cortex Cinnamomi : 18g; Radix Paeoniae : 18g; Radix Glycyrrhizae : 12g; Rhizoma Zingiberis : 18g; Fructus Ziziphi Jujubae : 18g), is prepared by adding 490cc water to above 5 medicinal plants and boiled to 210cc. After boiling, the residue is discarded and the extract is taken orally 3 times a day as one dosage of 70cc. It is recommended that 20 minitues after taking of Kye-Ji Tang, the additional uptake of rice porridge might enhance the pharmacological effect of Kye-Ji Tang.

• 동아시아식생활학회지
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• 제23권2호
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• pp.171-183
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• 2013

We examined breakfast patterns and preferences in 420 elementary school students (216 boys, 206 girls) in the Chung-nam area. About thirty percent of the subjects had breakfast irregularly. The main reasons for skipping breakfast were having a 'poor appetite' and being 'busy'. The person who prepared breakfast was the 'mother' in both groups. Subjects were satisfied with 'Korean style' menu but dissatisfied with 'rice porridge-style'. Multiple regression analysis indicated that the 'frequency of having breakfast' was positively related to the subject's 'frequency of having breakfast with their mother'. On the other hand, the frequency of having breakfast was negatively related to feeling obligated to have breakfast. The multiple regression analysis also indicated that a Korean style 'breakfast preference' was positively related to the mother's age and negatively related to their 'wake-up time'. A 'breakfast preference for bread and milk' was positively related to 'bed time' and negatively related to the 'age of the father'. Our results will provide critical information for the nutritional education of elementary school students.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2023년도 춘계학술대회
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• pp.142-142
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• 2023

Cowpea(Vigna unguiculata L. Walp) has excellent physical properties and texture of starch, so it is mainly used in various ways for songpyeon sediment, rice-cake paste, and porridge. To utilize it as various processed products such as songpyeon sediment and cowpea milk, 'Okhyun', which has green cotyledons and black seed coats and can be harvested by combine was developed. A cowpea variety 'Okhyun' was improved from the cross between IT145379 and IT208081 at the JARES in 2022. 'Okhyun' has an erect plant with an intermediate plant habit, a light purple-colored corolla, and heart-shaped leaflets. 'Okhyun' has green cotyledons and black seed coats, and has straight black brown pods when mature. The stem length of 'Okhyun' is 47cm, and the weight of 100-seed weight was 12.9g, which was lower than the control variety 'Okdang'(16.6g). 'Okhyun' contains 25.8mg/100g of anthocyanin, 279mg/100g of total polyphenols, and 335mg/100g of total flavonoids, respectively. The average yield of 'Okhyun' was 1.97ton per hectare, 11% higher than that of the control cultivar 'Okdang'. 'Okhyun'' does not require the installation of an espalier-net net, so it is possible to harvest with a combine. In addition, 'Okhyun' variety with green cotyledons and a black seed coat is expected to contribute to developing regional specialties and various processed products.

• 대한지역사회영양학회지
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• 제4권4호
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• pp.575-586
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• 1999

We studied teachers' breakfast habits and their preferences on various breakfast types so that we will furnish data to nutrition education including ideal breakfast habit and development of various menus. The meal considered as most importantly were dinner (66.2%), fellowed by lunch(21.6%), all three meals(6.4%) and breakfast(5.8%). Men considered breakfast more importantly than women. On the contrary, women considered dinner more significantly compared to men. The group aged 45 and over emphasized breakfast and all three meal. 78.1% of subjects answered that breakfast is necessary and 61.5% of subjects ate breakfast regularly. Those who have breakfast regularly was lower in women(50.0%) than in men(71.3%). Instead, those who eat breakfast irregularly or skipping it was higher among women(50.0%) than among men(29.7%). The percentages of having breakfast regularly was higher in older groups. For breakfast, 82.1% of subjects had conventional meal which included rice, soup and Kimch. On the other hand, 13.9% of subjects had Western style breakfast such as bread, cornflakes and milk. The major reason for eating breakfast regularly was answered as 'maintain health(71.8%)'. The major reason for eating breakfast irregularly or skipping was 'don't have enough time to eat(48.0%)', 'poor appetite(28.6%)'. The major physical discomfort after skipping breakfast was 'experience brash(35.6%)', 'lack of physical strength(35.1%)'. Subjects answered that breakfast served as 'source of physical strength(64.9%)', 'provides nutritional balance for a day(21.1%)' and 15.0% of subjects ate out breakfast. Therefore, it is suggested that teachers as well as school children be provided breakfast and snack in school. The preference and opinion regarding breakfast types wer conventional food including rice, soup and Kimch(67.0%). There was a little preference in Western style food such as bread, milk and coffee(14.3%), cereals mixture and porridge(10.7%). It was noticeable that 49.1% of females and those who reside in Seoul(42.2%) selected various breakfast types excluding conventional food. Therefore it will be accepted to working women as breakfast if it is nutritionally balanced and cook well in short time.

• 동아시아식생활학회지
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• 제15권2호
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• pp.137-151
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• 2005

It is estimated that sesame spread to Korea about B.C.1000 years and people cultivated sesame and ate sesame-oil age of three-nations. In the Koryo dynasty, sesame was cultivated as the major crop and there were specialists for making sesame oil. The sesame oil was enough for the both upper and lower classes. In the Chosun dynasty, it was introduced widely the method of sesame and deul-sesame (Perilla japonica) cultivation, the way of keeping sesame oil, and how to make sesame oil. Also, there were several ways of making sesame oil; press oil from raw sesame, or from roasting, boiling, and steaming sesame and etc. Even though sesame-oil and sesames were consumed in large quantities to cook Chan (찬 side dishes) and Byung-gwa (병과 Korean traditional dessert), most of common people could not use freely because it was expensive. You-mil-gwa (유밀과) took always a major dishes in the ceremony or party of the royal classes to the ordinary classes in the Chosun dynasty. Sesames and Sesame-oil made a major role in adding flavor to Chan-mul and Coookies in the Korean traditional cuisine. Especially, sesame-oil was consumed a lot to cook You-mil-gwa, You-kwa (유과), You-jeon-byung (유전병 fried rice cake) and Yak-bab (약밥). Roasted sesame and black sesame were used to cook Da-sik (다식), Gang-jung, and rice cake. Sesame oil and sesame was the major part of vegetable dishes such as Na-mul and it was used to add flavor to steamed, roasted and, pan-fried dishes and to roast, fry, and stew food. Heuk-im-ja-jook(black sesame porridge) and Im-ja-su-soup(임자수탕).

• 동아시아식생활학회:학술대회논문집
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• 동아시아식생활학회 2004년도 참깨과학 국제학술대회 발표 논문집
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• pp.145-174
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• 2004

It is estimated that sesame spread to Korea about BC 1000 years and people cultivated sesame and ate sesame-oil e age of three-nations. In the Koryo dynasty, sesame was cultivated as the major crop and there were specialists for making sesame oil. The sesame oil was enough for the both upper and lower classes. In the Chosun dynasty, it was introduced widely the method of sesame and deul-sesame (Perilla japonica) cultivation, the way of keeping sesame oil, and how to make sesame oil. Also, there were several ways of making sesame oil; press oil from raw sesame, or from roasting, boiling, and steaming sesame and etc. Even though sesame-oil and sesames were consumed in large quantities to cook Chan(饌, side dishes) and Byung-gwa(餠菓, Korean traditional dessert), most of common people could not use freely because it was expensive. You-mil-gwa(油蜜菓) took always a major dishes in the ceremony or party of the royal classes to the ordinary classes in the Chosun dynasty. Sesames and Sesame-oil made a major role in adding flavor to Chan-mul and Coookies in the Korean traditional cuisine. Especially, sesame-oil was consumed a lot to cook You-mil-gwa, You-kwa(油菓), You-jeon-byung(油煎餠 fried rice cake) and Yak-bab(藥飯). Roasted sesame and black sesame were used to cook Da-sik(茶食), Gang-jung, and rice cake. Sesame oil and sesame was the major part of vegetable dishes such as Na-mul and it was used to add flavor to steamed, roasted and, pan-fried dishes and to roast, fry, and stew food. Heuk-im-ja-jook(black sesame porridge) and Im-ja-su-soup (荏子水湯).

• 한국작물학회:학술대회논문집
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• 한국작물학회 2022년도 추계학술대회
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• pp.193-193
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• 2022

Cowpea(Vigna unguiculata L. Walp) has a low fat and protein content and a relatively high starch content, so it is mainly used in various ways for song-pyeon sediment, rice-cake paste, and porridge. In Yeonggwang-gun, Jeollanam-do, cowpea for seed production is being cultivated for the localization of raw material for Rice cake with ramie leave. A cowpea variety 'Jang-Alchan' was improved from the cross between IT145373 and IT145391 at the JARES in 2019. 'Jang-alchan' has an erect plant with an intermediate plant habit, light purple-colored corolla, and heart-shaped leaflets. 'Jang-alchan' has an orange-yellow seed seed-surface of faint luster, and brown and straight pods when matured. The stem length of 'Jang-alchan' was 48cm, 9cm longer than that of the control cultivar 'Okdang' and the 100-seed weight was 14.1g. The weight ratio of the seed coat for the entire seed was 11.2%, which was 0.2%p lower than that of the control cultivar. Field resistance of 'Jang-alchan' to leaf and systemic diseases was similar to that of the control cultivar. Is field resistance of 'Jang-alchan' to lodging was slightly lower than that of the control cultivar. The average yield of 'Jang-alchan' was 1.85ton per hectare, which was 14% higher than that of the control cultivar 'Okdang', 'Jang-Alchan' does not require the installation of an espalier-net and is taller than the existing supplied 'Okdang', so it can be harvested by combine harvesting. In addition, it is expected to contribute to the localization of raw material grains for regional specialties as it can be cultivated over a large area.

• 한국식품과학회지
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• 제47권4호
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• pp.468-473
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• 2015

본 연구에서는 양조간장을 사용하여 음식에 첨가되는 소금의 사용량을 줄이기 위한 가능성을 알아보기 위해 소금과 양조간장을 사용한 콩나물국과 닭죽의 전반적인 맛과 짠맛의 차이를 비교하고 나트륨 분석을 통해 정량적인 나트륨 감소량에 대해 살펴보았다. 예비조사를 통해 가장 선호하는 농도의 소금과 양조간장을 사용한 콩나물국 나트륨 함량은 각각 $1.59{\pm}0.05g/L$와 $0.97{\pm}0.02g/L$였으며, 이점비교분석에 의한 관능평가 결과에 의하면 간장보다는 소금을 사용하였을 때 전반적인 맛이 더 높은 것으로 나타났다. 짠맛의 강도 차이에서는 대부분 간장을 사용하였을 경우가 짠맛을 강하게 느끼는 것으로 나타났으나 유의적 차이는 없었다. 닭죽의 경우에 있어서는 간장을 사용한 실험구들이 대부분 좋은 맛을 보였으며, 짠맛도 더 강하게 느끼는 것으로 나타났다. 전반적인 맛과 짠맛의 차이 평가에 있어서 유의적인 차이가 없는 대조구와 실험구의 나트륨 함량을 비교해 보았을 때 콩나물국의 경우에는 22.0%, 닭죽의 경우에는 69.3%를 낮출 수 있었다. 이러한 결과로 소금대신 간장을 사용하여 음식을 만들 경우 나트륨의 섭취를 줄일 수 있을 것으로 보이며, 간장을 사용하였을 때 짠맛이 향상되는 것은 간장 내에 들어 있는 감칠 맛 성분과 간장 내에 짠맛을 향상시킬 수 있는 물질이 존재할 수 있는 것으로 판단되어 향후 이에 대한 추가적인 연구가 필요할 것으로 보인다.

• 한국식품과학회지
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• 제53권5호
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• pp.640-647
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• 2021

본 연구에서는 쌀 전처리 방법인 고두밥, 범벅, 죽으로 만드는 밑술 및 덧술의 발효 유형을 분석하여 품질이 향상된 다양한 탁주 개발의 기초 자료로 활용하고자 하였다. 밑술의 경우 알코올은 2일 후 고두밥에서 가장 높은 8.1%가 생성되었으며 다음으로 범벅, 죽 순이었다. 가용성 고형분(°Brix)는 발효 2일차에 죽, 고두밥, 범벅 순으로 15.3, 15.1, 1.4°Brix를 나타내었다. 고두밥의 glucose의 함량은 크게 변하지 않았으나 maltose 함량은 증가하였고 범벅의 경우 초기 0일차에는 maltose가 16.48 mg/mL에서 1.27 mg/mL로 감소하였다. 죽의 경우 0일에는 glucose와 maltose가 14.05, 11.49 mg/mL에서 2일차에는 31.39, 42.53 mg/mL로 증가하였다. 고두밥과 범벅 밑술에서 succinic acid가 증가하였으며 고두밥과 죽 밑술은 발효 초기에 검출이 안되었던 lactic acid가 분석된 반면 범벅 밑술에서는 lactic acid가 검출되지 않았다. 덧술 발효에서는 고두밥 밑술로 만든 탁주의 알코올이 9일에 18.0%로 가장 높았으며 범벅이 15.1%로 가장 낮았다. 산도는 범벅이 0.54%로 높았으며 죽은 0.41%, 고두밥은 0.39%를 나타내었다. 범벅의 총 유기산 증가가 가장 많았으며 고두밥의 총 유기산 증가가 가장 적었다. 향기에서는 고두밥의 경우 0일차에 높은 area %를 가졌던 ethyl caprate 및 ethyl caprylate가 9일 발효 완료시 감소하였으며 바나나향이 나는 isoamyl alcohol은 증가하였다. 죽의 경우도 유사하게 0일차에 높게 생성되었던 ethyl caprate, ethyl caprylate 등은 9일차에 감소하였으며 ethyl palmitate, ethyl linoleate 등의 향기 성분은 증가하였다.