• 한국산업융합학회 논문집
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• 제20권5호
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• pp.441-446
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• 2017

Among the many foods, it is hard to find perfect food with nutrition and functionality like beans. Korean food culture is the main ingredient of korean culture, kochujang, soybean paste, and soy sauce, and processed soybean tofu is the main ingredient. Soybean meets high quality protein and fat, and it has excellent results in prevention and treatment of all kinds of diseases. Soybean food is becoming a new generation health food. In countries where animal protein intake is low, soybean is used as a protein source instead of animal protein. Tofu, a processed food, is a complete food with high digestibility. In order to publicize the superiority of soybean nutritional value, Tofu processing and powder were investigated by observing the size, shape and characteristics of bean powder using domestic soybeans and imported soybean, and the variation of the amount of coagulant.

• Journal of Nutrition and Health
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• 제7권1호
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• pp.25-29
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• 1974

In order to help food habits of Korean, major foods of side dishes in Korean foods were analyzed by Mohr's Silver Nitrate Method. The kinds of foods were Kanchang (Sa)Sauce) Kochuchaag(Redpepperbean paste), Doeuchang(Soy bean Paste) and Kimchies, and selected into 3 areas in Korea; Seoul (city area), Kyung Puk Province (Fishery area) and Chun-Puk Province (Farming area). The results are as follows; Average NaCl content of Kan-chang is 26.04g/dl ranged from 24.27 to 28.22g/dl and among them Farming area is the highest content. In Ko-chu-chang, average content is 11.36g% ranged from 10.77 to 11.60g%. Doen-chang has an average 15.89% ranged from 13.28 to 18.54g% and in Kimckies they were resulted 3.36g%.

• 한국유기농업학회지
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• 제26권2호
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• pp.181-202
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• 2018

Most of eco-friendly agrifood processing enterprises in Korean rural area are small and medium-sized business. For this reason, it's hard for eco-friendly agrifood processing enterprises to neither analyze business performance for efficient business management nor establish their own business plan for rational decision-making. Therefore it's necessary to design effective mathematical programming model and to make practical application which can support rational management decision-making ensuring the stable business activity of eco-friendly agrifood processing enterprises. Accordingly this paper focuses on the designing and its application of multi-objective mathematical programming model using goal programming to support rational decision-making of eco-friendly agrifood processing enterprise. Hansalimanseongmachum Food Inc. which runs soy bean processing business making tofu based on regional-based soybean farms around Anseong City will be the specific case to apply multi-objective mathematical programming model in practice. And it will suggest measures to support rational management decision-making of other eco-friendly agrifood processing enterprises.

• 한국미생물·생명공학회지
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• 제23권6호
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• pp.647-651
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• 1995

A tylosin-hyperproductive mutant of S. fradiae MNU20 was isolated among 3500 strains obtaincd from either MNNG- or UV-treated Streptomyces fradiae NRRL2702. The composition of optimal medium for tylosin production was formulated as followed as: 4 g soluble starch, 1 g glucose, 1 g corn steep liquor, 7.5 ml soy bean oil, 0.2 g KH$_{2}$PO$_{4}$, 1 g Na$_{2}$S$_{2}$O$_{3}$$\cdot $5H$_{2}$O, 2 g CaCO$_{3}$, 2 g NaCl, 0.001 g CoCl$_{2}$$\cdot $6H$_{2}$O in 1 liter of distilled water. With the optimal medium, S. fradiae MNU20 was able to produce 159 mg tylosin (g biomass)$^{-1}$, indicating that tylosin productivity of Streptomyces fradiae NRRL2702 was increased 14 times higher by mutation. When the effect of valine, succinate, and natural zeolite on tylosin production was investigated by using the optimal medium, these substances essentially enhanced tylosin production and their addition time during culture period appeared to be critical for the increase of tylosin production.

• 미생물학회지
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• 제17권3호
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• pp.152-159
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• 1979

Using Micromonospora strain, gentamicin was produced by fermentation. The increase in gentamicin productivity was studied by strain improvement and systematic optimization of fermentation process variables. The productivity of parent strain of M.purpurea (ATCC15835) was improved by selection of superior mutant after U.V. irradiation and induction of genetamicin resistance. Potato starch and soy bean meal were the best carbon and nitrogen sources for gentamicin fermentation, respectively. The optimum stimulating concentration of Co ion for gentamicin production was 0.006g $CoCl_2$ per liter of broth. Oxygen ws found to be an important factor for gentamicin yield. The optimum pH for the cell growth and gentamicin production were 7.2 and 6.8 respectively. By controlling the pH, oxygen, and other conditions found in this study at the optimal conditions for cell growth and gentamicin production, the total productivity of gentamicin was increased significantly.

• Journal of Nutrition and Health
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• 제37권8호
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• pp.669-674
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• 2004

The purpose of this study was to develop the antiallergic and hypoallergic fennented soybean foods without side effect. We manufactured Chungkukjang with addition of herbal (aloe, cinamon, licorice root) extract. Sensory evaluation was performed to evaluate the acceptability by the consumer. Clinical evaluation was performed with 10 atopic dermatitis (AD) patients who showed positive reaction with specific IgE and skin prick test. Cross-over study between nonnal Chungkukjang and Chungkukjang with aloe extract was performed. In sensory evaluation, Chungkukjang with aloe extract obtained best score overall. In clinical evaluation, 7 out of 10 AD patients showed positive reaction to soy-bean and 4 out of 10 AD patients showed positive reaction to normal Chungkukjang. 2 out of 10 AD patients showed positive reaction to Chungkukjang with aloe extract. In conclusion, Chungkukjang could be recommended as functional food with hypoallergic effect. As adding aloe extract to Chungkukjang, hypo allergic effect was increased.

• 디자인학연구
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• 제14권
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• pp.233-243
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• 1996

Our Country are called as a suzerain State of fermentation food, and preservative Technique was developed, because the specific character and the form of pottery were the best superior utensil of storage. The form couldn't give an explanation with scientifically, but we have used it for a few thousand years, which must get transformed from most compatible and reasonable form of fermentation. At present, a pottery was disappeared by the growth of the industrial society, and even the scientific form concealed it looks. For that reason, we apply the form into looks of a modernistic mechanism, and it intends to suggest a new direction to better the pottery of a formentation food.

• 한국작물학회지
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• 제28권4호
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• pp.458-461
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• 1983

우리나라 대두도복의 원인을 구명하기 위하여 동일한 조건에서 재배한 25개 재래종 수집대두 및 장려품종을 대상으로 도복정도별 근부특성을 조사하였다. 1. 완전도복성 품종군에서는 태근의 수가 현저히 적었다. 2. 근건물중, 1차근수, 부정근수 및 지상부중/근중비율과 도복과는 뚜렷한 관련성이 없었다. 3. 지상부중/태근수 비율은 도복과 밀접한 관련이 있어 도복에 강한 품종일수록 태근당 지상부중이 가벼운 경향이었다.

• 미생물학회지
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• 제2권1호
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• pp.17-18
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• 1964

Ke Ho Lee and Kun Hyung Chang (Army Research and Testing Lab.): Studies on koji for optimum condition of growth and identification of Aspergillus spp. Cpart 2). Kor. J. Microbiol. Vol. 2, No. 1, p. 17-18 (1964). The experiments reported in this paper are concerned with the identifications, the growth conditions and lethal temperatures of the three strains of Aspergillus spp. which have been isolated from the soils and Meju (fermented soy bean in Korea). The results obtained in the light of the manual of Raper and Thom for identification of the Genus, Aspergillus, have been shown that the three strains of Aspergillus spp. are pertained to Aspergillus flavusoryzae group. The optimum temperature, pH and the lethal temperatures of the Aspergillus spp. have been measured.

• 한국응용곤충학회지
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• 제17권1호
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• pp.1-5
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• 1978

필자들은 우리나라에서 발생되고 있는 콩해충 중 나방류해충을 대상으로 조사한바 총 49종이 채집 분류되었으므로 그 목록을 발표한다. 또한 그들은 가해형태별로 대별하여 콩립 및 꼬투리를 가해하는 종류, 잎을 말고 가해하는 종류, 잎을 식해하는 종류 그리고 토양에 서식하며 가해하는 종류등으로 구분하고 각 무리의 중요종들에 대하여 개략적인 생활사 및 피해상황 등을 기술하였다.