• 한국응용과학기술학회지
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• 제35권3호
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• pp.876-885
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• 2018

폐 RHDM(Residue Hydrodemetallation) 촉매상에 침적된 비활성화 성분인 탄소, 황 을 고온배소 처리하여 제거한 후, 과량 침적되어 있는 바나듐은 초음파 교반기에서 5~15wt% 옥살산 수용액을 이용하여 $50^{\circ}C$, 5분 조건하에 바나듐 추출량을 조절함으로써 NOx 저감을 위한SCR(Selective Catalytic Reduction) 촉매로의 적용 가능성을 확인하고자 하였다. 폐촉매와 단계별 처리된 RHDM 촉매를 대상으로 상압반응기상에서 NOx 저감 효율을 측정하였고, 촉매의 성분분석은 ICP, C & S analyzer 및 XRF를 이용하여 분석하였다. 10wt% 옥살산 수용액으로 바나듐을 침출한 촉매가 가장 안정적이었으며 높은 NOx 저감 효율을 보였다. 이를 메탈폼 형태의 지지체에 워시코팅한 촉매는 상용 SCR 촉매와 동등 수준의 NOx 저감 효율을 나타내었다. 따라서 폐 RHDM 촉매의 처리 조건 조정에 관한 후속 연구를 통하여 각 적용처에 적합한 SCR 촉매로의 이용 가능성은 충분할 것으로 사료된다.

• 한국식생활문화학회지
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• 제10권4호
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• pp.291-300
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• 1995

The purpose of this paper is to survey various recipes of the roasted beef with twenty three classical cookboods written before 1943. The roasted beefis found total 32 times in the literature which can be classified into seven groups such as the roasted rib, roasted foot, roasted tail, roasted heart, roasted gall, roasted kidney and roasted fresh meat. The most frequent one is the roasted rib appearing eight times and the next is the roasted sliced beef with seasoning appearing seven. This proves that the those recipes have been the most favorite ones to Korean people for a long time. The roasted rib has been found since the middle of the 17th century, but the process of roasting ribs again with seasoning after three successions of dipping shortly into cold water in the midst of roast wasz disappeared. The roasted sliced beef with seasoning originated since the late 18th century, and the roasted beef with salt since the early 19th century which has been inherited as the roasted raw upper part of roasted beef recipes have been continued until today in the similar manner. Generally the roasted meat with bones and the roasted internal organs started in 1766 earlier than the roasted fresh meat by a century. The main ingredients were rib, foot, tail, heart, gall, kidney, fresh meat and knee bone, and the seasonings were mixtures of scallion stalk, garlic, pepper, oil, soy sauce and sesame seed powder. And peculiarly salted shrimp, pear juice, ginger were added to seasonings and pine nut powder was used as decorating ingredient.

• 한국식생활문화학회지
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• 제33권6호
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• pp.473-488
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• 2018

The purpose of this study was to review literature on beef recipes, focusing on 20 recipe books published from the late 1800s to 1990s. A total of 119 beef dry-heat cooking were recorded. The most often used cooking were as follows: roasting 54 times, skewering 35 times, stir-frying18 times, pan-frying11 times and deep frying 1 time. The culinary book that the recipes was Hangukeumsik daegwan (1997). ribs, brisket, rump, bottom sirloin, sirloin and tenderloin were used but all beef cuts were marked as 'beef.' Thus, it impossible to figure out which beef cut was used in the recipe. Chili, green onion, egg, tofu and wheat flour were used together as, while soy sauce, salt, sugar, sesame oil, ground pepper, pear juice, honey, chopped green onion, chopped garlic, ginger juice, ground sesame used as. In addition, pine nuts or ground pine-nuts were often used for garnish.

• 한국축산식품학회지
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• 제43권3호
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• pp.428-440
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• 2023

Global meat consumption is increasing worldwide, however, supply remains lacking. Several alternative protein sources, such as cultured meat, plant-based protein production, and edible insects, have been proposed to overcome this shortage. Interestingly, edible insects are characterized by superior digestive and absorptive qualities that make them the ideal replacement for traditional protein production. This study aims to further the processing ability of insect protein by investigating the effects of various pre-treatment methods, such as blanching (HB), roasting (HR), and superheated steam (HS), on the nutritional properties and physicochemical characteristics of proteins extracted from Hermetia illucens larvae. The drying rate, pH value, color analysis, amino and fatty acid profile, as well as bulk density, shear force, and rehydration ratios of the above pre-treatment methods, were explored. HS was found to have the highest drying rate and pH value analysis showed that HB and HS samples have significantly higher values compared to the other modalities. Raw edible insects had the highest value in the sum of essential amino acid (EAA) and EAA index when compared to EAAs. HB and HS showed significantly lower bulk density results, and HS showed the highest shear force and the highest value in rehydration ratio, regardless of immersion time. Therefore, taking the above results together, it was found that blanching and superheated steam blanching pre-treatment were the most effective methods to improve the processing properties of H. illucens after hot-air drying.

• 한국식품영양과학회지
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• 제45권12호
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• pp.1799-1807
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• 2016

본 연구에서는 유산균으로 발효시킨 발효 생두를 이용하여 제조한 에스프레소 커피의 품질 및 항산화 효과를 분석하였다. 먼저 Lactobacillus acidophilus KCTC 3145를 이용하여 10, 20, 30%(w/v) 함량의 커피 생두를 $37^{\circ}C$에서 0, 12, 24시간 동안 발효시켰다. 그리고 발효된 커피 생두를 건조한 다음 로스팅 및 분쇄하여 얻은 커피 분말로 에스프레소 커피를 제조하여 pH, 산도, 가용성 고형분 함량, 갈색도, 색도, 항산화 활성 및 관능검사를 비교 분석하였다. 발효 중 유산균수의 변화는 발효를 위한 생두의 함량과 유산균 발효시간이 증가할수록 전체적으로 완만히 증가하는 경향을 나타내었다. 발효시간이 증가할수록 발효 생두를 이용한 에스프레소 커피의 pH 및 색도(L*, a*, b* 값)는 감소했지만, 총산도, 가용성 고형분 함량 및 갈색도는 증가하는 경향을 나타내었다. 발효 생두의 함량이 증가할수록 에스프레소 커피의 pH는 감소한 반면 총산도는 증가하였고, 색도, 가용성 고형분 함량 및 갈색도는 유사하게 나타났다. 그리고 항산화 효과에서는 발효시간 및 발효 생두의 함량이 증가할수록 총 폴리페놀 함량과 DPPH 및 ABTS 라디칼 소거능은 모두 증가하였으며, 관능특성으로 맛, 색, 향 및 전체적인 기호도에서 EFB30이 가장 높은 선호도를 나타내었다. 따라서 본 연구에서는 유산균 발효 생두를 이용하여 제조한 에스프레소 커피의 품질 및 항산화 특성을 상호 비교하고 관능적 특성을 확인함으로써 유산균 발효를 통한 에스프레소 커피의 품질 및 기능성 효과 향상 가능성에 대한 자료를 제시하였다고 생각된다.

• 한국식품저장유통학회지
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• 제18권6호
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• pp.891-897
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• 2011

일반적으로 적포도주는 장기간, 백포도주는 단기간 동안 발효가 끝난 뒤에 오크통에서 숙성 과정을 거치게 된다. 최근에는 오크통을 대신할 목적으로 포도주에 오크칩을 첨가하여 숙성하기도 한다. 본 연구에서는 다양한 시간별로 열처리한 국산 참나무편을 적포도주에 넣은 다음 숙성에 따른 변화를 비교해 봄으로써 색의 안정성과 풍미 개선에 도움을 줄 수 있는 적절한 전처리 조건을 알아보고자 하였다. 참나무편의 첨가 유무에 따른 알코올과 당도 및 총산 함량의 변화는 없었지만 pH의 경우는 참나무편 처리구에서 높게 나타났다. 총페놀 화합물의 함량은 참나무편 처리구에서 0.15-0.19%으로서 무처리구인 0.10%에 비하여 높은 값을 나타내었으나 레스베라트롤과 카테킨의 경우는 그 함량이 각각 3.88-5.05 ppm, 40.60-41.98 ppm으로 참나무 편의 첨가 또는 열처리 시간에 따른 유의적인 차이가 나타나지 않았다. 아세트알데히드의 함량은 참나무편 처리 유무에 영향이 없으나 메탄올, 에틸아세테이트 및 퓨젤유의 함량은 참나무편의 처리구에서 높게 나타났다. 참나무편의 열처리 시간이 길어질수록 intensity 값은 증가하였으며 또한 L, a, b 값의 감소량이 적은 것으로 보아 참나무편의 첨가가 포도주의 색 안정화에 기여함을 알 수 있었다. 관능 평가를 실시한 결과 색에서 참나무편을 첨가하지 않은 포도주가 가장 높은 점수를 받았으나 2시간 열처리한 참나무편을 처리한 포도주가 향과 맛, 전반적인 기호도에서 가장 높은 점수를 받았다.

• 한국식품과학회지
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• 제32권3호
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• pp.507-512
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• 2000

고품질 둥굴레차의 제조를 위한 기반연구로서 solid-phase microextraction(SPME)을 이용한 headspace 방법에 의해 볶음 전 중자(steaming) 여부에 따른 둥굴레차의 향기성분 특성을 비교하였다. SPME fiber에 대한 향기성분의 흡착조건은 $60^{\circ}C$에서 30분이 적합하였고, 무중자 및 중자(120분)된 시료를 $130^{\circ}C$에서 15분간 볶음 처리하여 분석 GC chromatogram에서는 40여 종의 peak가 분리되었고, 전반적인 pattern은 유사하였으나 서로 상이한 peak특성이 관찰되었다. 분리된 성분들을 GC-MS와 retention time 비교에 의해 25종을 동정하였으며, 무중자 볶음처리 둥굴레는 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, 2,5-di-methyl-4-hydroxy-3(2H)-furanone, 2-acetyl-1-pyrroline 등의 pyrazine류 함량이 중자 후 볶음 둥굴레보다 높게 나타나 둥굴레의 고유한 향과 맛에 큰 영향을 미칠 것으로 추정되었다. 특히 중자 후 볶음 처리한 둥굴레의 경우에는 acetic acid(8.17%)와 hexanoic acid(5.43%)의 함량이 무중자 시료(2.40%와 2.00%)보다 높게 나타났다.

• 자원리싸이클링
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• 제12권1호
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• pp.33-40
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• 2003

약 90%의 $Mn_3$$O_4$를 함유하는 고탄소폐로망간을 중저탄소폐로망간으로 제조하는 과정의 bag filter에 채집된 분진에는 소량의 Na, K, Fe, Si, Ca, Mg등의 불순물이 함유된다. 환원배소로 망간을 MnO의 상태로 만든 분진을 질산으로 침출하여 고농도 망간 침출액을 조제하고, 조제된 침출액에서 불순물을 제거하기 위한 기초실험을 하였다. 침출액중의 철 성분은 침출액의 pH를 4 이상으로 하여 수산화철 침전을 생성시킨 다음 여과에 의해 제거하므로써 여액 내의 잔류농도가 수ppm 이하가 되도록 하였고, 이 때 규소성분도 수산화철과 함께 공침시켜 10ppm 이하로 제거하였다. 4N의 질산을 사용하는 경우 질산 $1ell$ 대하여 환원된 분진 150g을 첨가하면 침출액의 pH가 4이상으로 되어 철과 규소 성분이 제거된 Mn농도가 약 10%인 침출액을 조제 할 수 있었다. 그리고 Ca 와 Mg를 옥살산염 형태로 침전시켜 제거할 목적으로 수행한 단일 옥살산염 수용액에서의 Mn과 Ca, Mg의 용해 및 침전 특성 조사에서는 수용액의 온도가 높을수록 반응속도가 빨라져 Mg의 제거에 유리하며, pH가 낮을수록 고농도의 Mn용액을 얻을 수 있으며 이 때 용액내의 Ca/Mn 및 Mg/Mn은 pH에 관계없이 일정하였다.

• 약학회지
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• 제30권5호
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• pp.253-265
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• 1986

Among 230 species of herbal drugs screened, thirty one show the anthelmintic activities in vitro against Clonorchis sinensis, the chinese liver fluke. The active substances have been isolated and their structures identified. Some of the active substances and their derivatives have been synthesized, followed by anthelmintic activity tests. The extracts from the active drugs cause damages in organs of the adult worm in the hepatic duct of rabbit. Some fresh water fish, which function as bad hosts for the fluke, excrete defense substances against the cercaria of the fluke. The defense substances have been isolated from Cyprinus carpio and Cyprinus carpio nudus, followed by structural identification. The results are summarized as follows: l) The bark of Machilus thunbergii as well as the seed of Schizandra chinensis contain meso-dihydro-guaiaretic acid as the anthelmintic component. Among derivatives synthesized, 4-phenyl-1-((3, 4-dihydroxyphenyl)-, 4-phenyl-1-(3-hydroxy-4-methoxy phenyl)-and 4-phenyl-1-(4-hydroxy-3-methoxy phenyl)-2, 3-dimethyl butanes show considerable activities. Administration of the bark extract mainly damages the bladder of the adult worm. 2) The active substance from the roasted fruit of Prunus mume is 2-hydroxymethylfurfural. This substance is produced during the roasting process. Administration of the fruitextract causes a damage of the bladder of the adult worm. 3) The active substance from the root of Scutellaria baicalensis is 5.2'-dihydroxy-6, 7, 8, 6'-tetramethoxyflavone. 4) Beside alantolactone, a very strong anthelmintic component is contained in the root of Inula helenium. Administration of the root extract causes irreversible damage on the worm, affecting mainly the reproductive organs. 5) The cercaricidal substances from the epidermis of C. carpio and C. carpio nudus are ethyl linoleate and linoleic acid, respertively. 6) The cercaricidal substances from various kinds of fresh water fish have different $R_f$ values, implying that the defense substances are species-specific. Unexpectedly, the fish with good host function, for example Pseudorasbora parva, excrete the defense substances, too. The defense substances are possibly organ-specific in individual species; the organs essenstial for the existence of the species excrete the defense substances, allowing other parts to be invaded by the cercaria. 7) The cercaricidal fraction of Carassius carassius is detected only in the fish which have been collected during the summer time from May to September, Its secretion is not dependent on water temperature. Thus, it seems to be possible that the secretion of the defense substance would be stimulated through a contact between the fish and cercaria.

• Journal of Nutrition and Health
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• 제10권2호
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• pp.18-26
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• 1977

Among animals, the rabbit is known to be affected most sensitively by dietary changes and to be most susceptible to atherosclerosis. The exact reason is still unknown as to whether the primary cause is intrinsic (tissue itself) or extrinsic such as a blood factor which could be influenced by various dietary means. It is of utmost importance to check the nutritional quality of rabbit meat before it is accepted and adapted as a daily food item. To evaluate nutritional quality of rabbit meat, studies on various aspects of lipid components were carried out in comparison with other animal meats such as beef, pork and chicken also included in the study was the question whether the cooking and storage conditions influence the composition of fatty acids and cholesterol level. Some results and findings are listed below: 1. The content of linoleic acid (18 : 2), one of the essential fatty acids, was much higher in rabbit meat compared to the other meats. The Percentages of this Polyunsaturated fatty acids, was much higher in rabbit meat compared to the other meats. The percentages of this polyunsaturated fatty acid in terms of total fatty acids were $37.3{\pm}3.7$, 5.9, 14.5, and 21.9% for rabbit, beef, pork, and chicken respectively. The degree of unsaturation was high not only in meat but also in liver and adipose tissue of rabbit. The values of iodine number, the indication of degree of unsaturation, were known to be $102{\sim}107$, $32{\sim}47$, $46{\sim}67$, and $55{\sim}77$ for rabbit, beef, pork, and chicken respectively. Such a high proportion of this polyunsaturated fatty acid contained in rabbit meat could be harmful due to their Peroxidation effect. 2. A small amount of lower (short chain) fatty acids was isolated from rabbit tussues, which were not observed in other animal's tissues. The significance of this small amount of short chain fatty acids contained in rabbit meat remained an open question. 3. The concentration of total cholesterol in rabbit meat was similar to that of otherr but the content of esterified cholesterol was higher in rabbit meat. This was probably due to the perference of cholesterol to esterify with unsaturated fatty acids. By roasting the percentage of Polyunsaturated fatty acids was decreased while saturated palmitic acid was proportionally increased. 4 The composition of fatty acids were affected more by dry heat than moist heat. More research should be pursued to improve methods of preservation and storage to prevent possible peroxidation and rancidity problems of rabbit meat. In the meantime, the public should be informed to eat fresh rabbit meat and not to store it for a long period of time. This study was supported by the Ministry of Science and Technology in Korea.