• Journal of the Korean Society of Food Culture
• /
• v.18 no.3
• /
• pp.261-269
• /
• 2003

This was preliminary study that was to find out the developing point in military meal service to focus on seafood dishes that recently increased plate waste. This study was conducted to analyze menu patterns in military meal service. The result of this study was using to develop new seafood dishes in military meal service. On the basis of some findings, several developing points how to plan meals include many kinds of seafood dishes and to modify taste and cooking method that was more highly prefered by young military persons were suggested. This preliminary study findings were as follows: 1. Each meal was served cooked rice and 4 kinds of dishes(soup or stew, main dish, side dish and kimchi) 2. The seafood dishes was served as 28.6% in soup or stew, 35.0% in main dish and 36.4% in side dish of total serving of seafood dishes. 3. All of raw materials of seafood were supplied by frozen, several items were supplied dried material. Supplying seafood items were limited. Numbers of using seafood items were using 2.7 times per day. Laver and squid was most frequently used. 4. Seafood dishes were frequently serving in breakfast, especially seasoned & toasted laver was served 28.8% of seafood menu in breakfast because of convenience. 5. The nutrients contents of each dishes were as follows, the soup was $86.5{\pm}3.2kcal$ and $10.9{\pm}8.9g$ of animal protein, stew was $165.3{\pm}70.2kcal$ and $13.3{\pm}7.9g$ of animal protein. Nutrients content of other main dish and side dishes was different from 108.1kcal (in steaming dish) to 412.4kcal (in deep-fat frying dish) according to different cooking method. The highest animal protein dish that contented $18.9{\pm}5.1g$ of protein was pan-frying dish or grilling dish. Lowest one was $8.4{\pm}4.9g$ in braising dish. 6. Major cooking method of seafood was stew and the next was deep fat frying, stirfrying and braising. Pan-frying or grilling was seldomly used in military menu because of limitation of kitchen facilities and cooking utensils. On the basis of these findings, newely developing military seafood menus were focused on combination dish(such as seafood cooked rice or seafood fried rice) and many kinds of sauce that was applied to deep-fat frying dishes.

• The Korean Journal of Food And Nutrition
• /
• v.17 no.2
• /
• pp.163-170
• /
• 2004

Effect of several factors for Preparation of whole egg gel (WEG) on texture and color of WEG were investigated in this study. The factors studied were amount of water addition, heating temperature and time, pH and NaCl. The whole egg gel was prepared by mixing of whole egg and steaming at 100$^{\circ}C$ for 7 min followed by cooling at 22$^{\circ}C$ for 90 min. The results showed that the increase in water addition decreased significantly with viscosity values of whole egg solution (WES) and the addition of more than 50％ water resulted in a significant decrease in the stress at failure (SF) and the hardness of WEG. The color a and b values of WES decreased and the value of WEG also decreased significantly in negative range. The increase in heating temperature decreased the coagulation time and increased in SF while SF decreased. Addition of NaCl up to 1.3％ resulted a significant increase in SF and hardness and a little changes in color of WEG. As the pH of WES changed from 4.0 to 10.0, the viscosity of WES was minimal and SF and hardness were maximal at pH 6.0. The L and b values of WEG were significantly reduced at higher pH values of 8.0.

• Korean Journal of Food Science and Technology
• /
• v.39 no.5
• /
• pp.575-579
• /
• 2007

This study was performed to acquire scientific data for establishing the maximum residue limits (MRLs) of pesticides in Korean red ginseng and its extract. Pesticides (azoxystrobin, fenhexamid, cyprodinil) were applied to a cultivated field of ginseng, and the fresh ginseng was harvested and processed to make Korean red ginseng and its extract. The reduction rates of the residue pesticides were calculated by determining the pesticide contents in each stage of ginseng processing. The residue levels in fresh ginseng were 0.12 ppm for azoxystrobin, 0.19 ppm for fenhexamid, and 1.78 ppm for cyprodinil. The residue levels in Korean red ginseng were 0.24, 0.54, and 1.49 ppm, and in the extract 0.81, 1.93, and 3.66 ppm for azoxystrobin, fenhexamid, and cyprodinil, respectively. The steaming and processing of fresh ginseng increased azoxystrobin and fenhexamid residues, but cyprodinil was reduced. The reduction rates (dry basis) of azoxystrobin, fenhexamid, and cyprodinil were 0.66, 0.94, and 0.28 for Korean red ginseng, and 3.25, 4.94, and 1.01 for the extract, respectively.

• Journal of the Korea Furniture Society
• /
• v.21 no.6
• /
• pp.459-468
• /
• 2010

Materials are such an important factor in designing furniture. Wood is the biggest part of furniture materials. While wood is soft, eco-friendly and natural material, it is variable because it is characterized by severe expansion and contraction. Thus, if the changeable characteristic of wood is not considered in furniture design, the good design of furniture cannot be produced. As one of the skills dealing with woods, bending is such a useful way for making various forms of furniture. While it has been used in furniture-making for a long time, wood processing techniques like steaming bending, bending with ammonia and high frequency bending has been advanced. As wood is a viscoelastic material and has some plasticity, beautiful curves can be created when force is applied. Therefore this paper studies the types of bending methods for furniture and each characteristic of them. Furthermore, this study classifies wood process according to suitability for mass production or small-scale production and researches the proper wood process by the forms and the way of furniture production. Also this study aims to help furniture designers and cabinet makers with wood bending.

• Journal of the Korea Institute of Information and Communication Engineering
• /
• v.10 no.12
• /
• pp.2202-2211
• /
• 2006

EXT3NS is a special-purpose file system for large scale multimedia streaming servers. It is built on top of streaming acceleration hardware device called Network-Storage card. The EXT3NS file system significantly improves streaming performance by eliminating memory-to-memory copy operations, i.e. sending video/audio from disk directly to network interface with no main memory buffering. In this paper, we design and implement a buffer cache mechanism, called PMEMCACHE, for EXT3NS file system. We also propose a buffer cache replacement method called ONS for the buffer cache mechanism. The ONS algorithm outperforms other existing buffer replacement algorithms in distributed multimedia streaming environment. In EXT3NS with PMEMCACHE, operation is 33MB/sec and random read operation is 2.4MB/sec. Also, the buffer replacement ONS algorithm shows better performance by 600KB/sec than other buffer cache replacement policies. As a result PMEMCACHE and an ONS can greatly improve the performance of multimedia steaming server which should supportmultiple client requests at the same time.

• Herbal Formula Science
• /
• v.25 no.4
• /
• pp.553-574
• /
• 2017

The purpose of this study is to find out effects of prescriptions according to the formula, manipulation of Rhei Rhizoma, configuration. The following results were reached through investigations on the prescriptions using Rhei Rhizoma as a main component. Objectives : Analysis of prescriptions According to the formula : Liquid Extract Prescriptions were used widely on three parts to treat fever and damp heat in the interior organs. Powder Prescriptions were taken with hot water, thin porridge, tea etc. to treat damp heat, congestion of phlegm, acute episodes. Liquid Mixed Pill treat congestion of QI, damp heat, phlegm. Honey Mixed Pill treat accumulated fever, distension, acute excessive fever. Paste Pill treat blood stagnation, excessive toxic-fever, epidemic diseases. External Application treat inflammation by injury, swelling due to severe fever by internal damage. Methods : Analysis of prescriptions According to the manipulation of Rhei Rhizoma : Prescriptions including Liquor processed Rhei Rhizoma treat excessive toxic-fever, congestion of phlegm, blocking orifices on the upper side. Steamed Rhei Rhizoma strengthen effects of making evacuate and cooling of heat. Processed Rhei Rhizoma with vinegar strengthen effects of removing blood stagnation by activating blood movement, releasing gathering. Results : Analysis of prescriptions According to the Composition of Rhei Rhizoma : 41% of the total prescriptions were on the area of less than 20%. In case of lower groups show increased frequency of combination with Pharbitidis Semen, Persicae Semen, Scutellariae Radix and manipulation of baking, steaming, roasting. In case of higher groups show increased frequency of treating excess syndrome, critical illness, acute severe illness, and using proccesed Rhei Rhizoma with vinegar. Treatment of damp heat on the liver and gallbladder, disorder of the spleen and stomach is done mostly by prescriptions on the area of less than 30%. Conclusions : Rhei Rhizoma-Coptidis Rhizoma pair treat damp heat, heat toxins in blood, and Constipation caused by excessive heat. Rhei Rhizoma-Glycyrrhizae Radix pair relieve effects of Rhei Rhizoma passing blocked feces, removing the poison, activating blood movement, releasing gathering with the effects of Glycyrrhizae Radix relaxing tension by harmonizing Middle. Rhei Rhizoma-Magnoliae Cortex pair are used to treat damp heat in middle area, excessive heat in the stomach and intestine. Rhei Rhizoma-Pharbitidis Semen pair act on both blood system and QI system treating edema, damp, stagnation, heat toxins, feces. Rhei Rhizoma-Persicae Semen pair treat blood stagnation with fever on blood system.

• The Journal of Korean Medicine
• /
• v.27 no.4
• /
• pp.198-208
• /
• 2006

Background : Ginseng has traditionally been used in oriental countries to recover vital energy from Qi deficiency, and has shown various biomedical effects in the scientific literature. Recent reports suggest that ginseng could regulate blood pressure (BP), but much controversy still remains. Therefore, we intended to assess the anti-hypertensive effect of several ginseng types frequently used in clinics. We also investigated the anti-hypertensive effect on Koreans and Chinese, and by the body type according to Sasang Constitution Medicine (SCM). Methods : The study subjects were recruited from mildly hypertensive patients who exhibited pre-hypertension(120/80 to 139/89 mmHg) and stage I hypertension (140/90 to 159/99 mmHg) in Korea and China. After assigning the subjects into a Korean, a Chinese, a red, and an American ginseng group by randomization, we prescribed ginseng at a dose of 4.5 g per day for 4 weeks. To assess the anti-hypertensive effect, we compared the mean of systolic and diastolic BP between before and after ginseng medication using a 24-hour ambulatory blood pressure monitor (24 hr ABPM. We also monitored adverse effect and laboratory findings to secure the subjects' safety. In addition, all of the subjects in Korea consulted a specialist of Sasang Constitution Medicine to identify their constitutional type. Results : There were 64 subjects treated with Korean ginseng, 58 treated with Chinese ginseng, 33 treated with red ginseng, and 64 treated with American ginseng. Korean, Chinese, and American ginseng all reduced subjects' BP; Korean and Chinese ginseng showed more effect. The secondary analysis on the subjects' nationality revealed that all of the ginseng types showed more significant anti-hypertensive effect in Chinese patients than in Koreans. The third analysis on the constitutional type of SCM showed there was no significant difference in the effectiveness and the safety of ginseng among the constitutional types. Conclusions : We suggest ginseng, especially Panax ginseng without any steaming-drying process, could be useful for mild hypertension. Further, ginseng is safe regardless of subjects' constitutional type or type of ginseng within a dosage of 4.5g per day.

• The Korean Journal of Community Living Science
• /
• v.28 no.1
• /
• pp.59-68
• /
• 2017

In this study, two kinds of chestnut-sweet potato (CSP) and pumpkin-sweet potato (PSP) were cooked by three methods: raw, steaming, and roasting. These samples were investigated in food compositions such as moisture, protein, ash, dietary fiber, fat, minerals, and vitamins. As the results of this study, the moisture contents of raw CSP and raw PSP were higher than those of steamed and roasted samples in two cultivars. The contents of protein in raw CSP and raw PSP were 2.57 g/100 g and 3.22 g/100 g, respectively, which were higher than those of other cultivars. The protein contents of roasted CSP and steamed PSP were lower than those of their raw samples. The potassium, phosphorus, magnesium, calcium, sodium, and iron values of PSP were 1,048.46 mg/100g, 152.02 mg/100g, 74.70 mg/100g, 57.22 mg/100g, 22.28 mg/100g, and 1.44 mg/100g, respectively, which were the highest values in tested sweet potato cultivars. The content of dietary fiber in CSP was higher generally than that in PSP. The values of total dietary fiber in cooked sweet potatoes were higher than those of raw sweet potatoes. The contents of vitamins, including thiamine, riboflavin, and niacin, in PSP were higher than those in CSP. Overall, two cultivars of raw, boiled, and roasted sweet potatoes had enhanced food composition. Therefore, these sweet potato cultivars are expected to be highly valuable food items for the development and application of functional foods.

• Journal of the Korean Society of Food Culture
• /
• v.16 no.2
• /
• pp.180-186
• /
• 2001

The purpose of this study was to investigate the sensory and physicochemical attributes of Cham-chwi dduk with various amounts of Cham-chwi(Aster scaber) and salt. Cham-chwi dduk was made by steaming glutinous rice flour with Cham-chwi powder for 15 min. Cham-chwi powder was added 1, 3, 5% of glutinous rice flour weight and salt was added 0.5, 1.0 1.5%. According to the sensory evaluation, bitterness and Cham-chwi flavor increased as the amount of Cham-chwi increased and saltiness increased as the amount of salt increased(p<0.05). In the textural profiles, chewiness, adhesiveness, hardness and gumminess were highest when 3% Cham-chwi was added. The moisture content of Cham-chwi dduk was increased as the amount of Cham-chwi was increased and the amount of salt was decreased. The more amount of added Cham-chwi increase, the more green color was strong and yellow color was weak. These results were used to determine the optimum conditions of adding levels of Cham-chwi and salt. Conditions were standardized with minimum range of firmness when expected value of Cham-chwi flavor was more than six and expected value of bitterness was less five. The optimum conditions of Cham-chwi dduk was established as the 3.1% Cham-chwi and 0.6% salt.

• The Journal of the Korea Contents Association
• /
• v.17 no.11
• /
• pp.221-228
• /
• 2017

This paper aimed to find out the eco-friendly approach enabling to directly print patterns and dye colors on fabrics using leaves of plants. In the research process, I found out the 'eco-printing' which could effectively express unique colors and patterns of plants. While eco-printing can design the patterns and colors of plants in nature using the leaves of plant(Eucalyptus), it is difficult to implement because it is not systematically and academically investigated including the dictionary definition in Korea until now. Thus, I tried to define the eco-printing and natural dyeing using leaves or flowers of plants enabling to get natural patterns and colors and do the experimental research and production using the leaves of Eucalyptus. The leaves of Eucalyptus were arranged on a wool scarf and a silk scarf, tied and applied pressure to them and made pigments penetrate into fabrics by heating or steaming them. This approach is to directly print the patterns using the shapes of plants on fabrics unlike the existing approaches dyeing by extracting dyeing solution from natural materials. Furthermore, the change of colors was attempted by using the color fixers. In accordance with the results of this experimental research, the scarf design differentiated from the existing products could be acquired. It was identified that eco-printing could induce the color variables depending on the conditions of each material and environment. For improving the color variables, various kinds of fabrics and divers kinds of materials which can be easily acquired in a daily life will be investigated and compared. Furthermore, it is expected that the experimental research and production techniques on eco-printing be utilized when starting natural dyeing and the scope of natural dyeing be more expanded.