• 한국식품조리과학회지
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• 제4권2호
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• pp.71-79
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• 1988

This study is written to look into microbiological quality by passage of time and holding methods after making foods, by means of evaluating time, temperature and microbiological quality during various phases in product flow of cold soybean noodles serviced by an industry feeding operation for 500 persons a day, measuring pH & Aw and analyzing factors affecting microbiological growth conditions. The results were as follows: 1. According to phases in product flow of cold soybean noodles, it showed 15.6 hours of mean of needed time, $24.2^{\circ}C$ of room temperature, 5.1~7.6 of pH value & 0.95~0.98 of Aw except dry noodles. These conditions were good for multipling of microbe, and the phases with potential sanitary danger were ingredient, pre-preparation, holding before assembly and service and assembly & service. 2. As for holding methods and passage of time, holding at cold table was more effective than holding at room temperature as time past. 3. As for equipments using for making food, dipper, basket, kitchen board & kitchen towel showed high microbiological value in total aerobic plate counts and kitchen towel and stainless-steel were showed high microbioloical value in coliform counts. 4. E. coli, food poisoning bacteria was detected from barrel filled with soybean soup and also soybean itself.

• 한국작물학회지
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• 제50권4호
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• pp.281-285
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• 2005

Pod dehiscence (PD), defined as the opening of pods along both the dorsal and ventral sutures, causes the seed to shatter in the field before harvesting and results in loss of seed yields. However, breeding for resistance to PD is difficult due to the complicated genetic behavior and environmental interaction. The objective of the present research was to analyze the genetic behavior of PD for improving the breeding efficiency of resistance to PD in soybean. PD after oven-drying the sampled pod at $40^{\circ}C$ for 24 hours was the most reliable to predict the degree of PD tested in the field. Keunolkong, a dehiscent parent, was crossed with non-dehiscent parents, Sinpaldalkong and Iksan 10. Using their $F_1\;and\;F_2$ seeds, PD was measured after oven drying the pod at $40^{\circ}C$ for 24 hours. The gene conferring PD behaved in different manners depending on the genetic populations. In the Keunolkong$\times$Sinpaldalkong population, PD seemed to be governed by single major recessive gene and minor genes, while several genes were probably involved in the resistance to pod dehiscence in the Keunolkong$\times$Iksan 10 population. Heritability for PD estimated in F2 population showed over $90\%$ in the two populations. High heritability of PD indicated that selection for resistance to PD should be effective in a breeding program. In addition, genetic mapping of quantitative locus (QTL) for PD in both populations may reveal that genes conferring PD are population-specific.

• 한국식품저장유통학회지
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• 제12권6호
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• pp.516-521
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• 2005

[ $0.1\%$ ] chitosan 용액에 1시간동안 침지시킨 두부를 $10^{\circ}C,\;\20^{\circ}C\;and\;30^{\circ}C$에서 저장하면서 두부의 품질 변화를 측정하였다. $20^{\circ}C$의 경우 chitosan 처리구에서 저장 2일째까지 약 1 log cycle정도의 성장이 억제되었으나 3일 이후부터는 대조구와 chitosan 처리구간의 차이는 크지 않았다. $10^{\circ}C$의 경우 chitosan 처리구는 대조구에 비해 저장 전 기간동안 성장이 억제되었으며 $ $10^7\;CFU/mL에 도달하는 시점이 대조구에 비해 chitosan 처리구가 약 1일 정도 연장되는 경향을 나타내었다. pH는 $10^{\circ}C$ 저장에서는 대조구와 chitosan 처리구 각각 3일과 4일 이후부터 감소하는 경향을 나타내었다. $30^{\circ}C$와 $20^{\circ}C$에 저장한 경우 저장 2일 이후부터 hardness가 감소하였으며, chitosan 처리구는 저장온도와 관계없이 대조구에 비해 경도가 높게 나타났다. 두부의 색도는 저장기간이 경과할수록 L값은 낮아지고 a값과 b값은 증가하는 경향을 나타내었는데, chitosan처리구의 경우 대조구에 비해 L, a, b값의 변화율이 낮은 경향을 나타내었다.

• 한국식품영양학회지
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• 제10권4호
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• pp.497-502
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• 1997

대두 및 두유박의 주요 다당류인 대두 arabinogalactan(SAG)을 이용하여 갈락토올리고당을 생산하고자 SAG 가수분해효소인 $\beta$-1, 4-galactanase를 이용하여 대두 갈락토올리고당(SOS)의 생산조건 및 그 특성을 연구 검토하였다. SOS는 SAG 1%(w/v), pH 8.0, 5$0^{\circ}C$인 조거에서 $\beta$-1, 4-galactanase를 20unit/g SAG를 첨가하여 24-40시간 반응하여 생산하였다. 생산된 SOS 용액(75%)은 11,000cp의 점도를 나타내어 같은 농도의 설탕용액 140cp의 값에 비해 80배 큰 값을 나타내었다. 점도의 온도의존성은 5$0^{\circ}C$ 이하에서는 온도의존 함수(B) 값이 11,037 cp.K로 설탕용액의 2,760보다 약 4.6배 크지만 5$0^{\circ}C$ 이상에서는 3,400으로 큰 차이를 보이지 않았다. 또한 올리고당의 농도가 50 Brix 이하에서는 설탕용액의 점도 20-30 cp와 유사한 20-40cp로 차이를 보이지 않지만 농도가 증가함에 따라 차이가 커져 Brix 70에서는 1,280cp로 설탕용액의 90cp보다 15배 높은 값을 나타내었다. 생산된 SOS는 pH 및 온도에 대해 매우 안정하여 pH 3,14$0^{\circ}C$인 조건하에서도 분해로 인하여 생산되는 galactose가 없었다.

• 동아시아식생활학회지
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• 제8권4호
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• pp.422-429
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• 1998

The content of zinc and copper were analyzed and compared for five favorite traditional Korean dishes. The purpose of the research was to substantiate traditional Korean foods, which are good sources of these two minerals, to emphasize the importance of the minerals and to improve nutritional conditions. Foods were collected from institutional food services and Korean restaurants. The result of the analysis of the minerals are listed below. 1. When the survey was done on the preference and the frequency of intake of 106 Korean traditional dishes, the most popular food item was soybean paste stew (doenjangchigae); the second, barbecued beef (pulgogi): the third, cooked rice with assorted vegetables (pibimpap): the fourth, grilled fishes : the fifth, spicy beef vegetable soup (yukkaejang). The frequency of intake of eating these dishes was also very high. 2. The average one serving portion of each of the five dishes from institutional food services and Korean restaurants are as follows. The average one serving size of cooked rice with assorted vegetables of the two systems were 451.2g and 403.0g; spicy beef vegetable soup, 379.3g and 512.3g; soybean paste stew, 292.0g and 278.8g; barbecued beef, 76.1g and 202.5g: grilled croaker(chogi, fish), 47.5g and 36.5g, and grilled spanish mackerel(samchi, fish), 60.0g and 250.0g. The differences of the average one serving portion between the two systems were very significant. 3. The total average zinc content of each of the five dishes from the two different systems were analyzed. The zinc content of cooked rice ith assorted vegetables from institutional food services was 4.3mg and that from Korean restaurants was 2.9mg; spicy beef vegetable soup, 1. 7mg and 3.2mg: sybean pste stew, 1.4mg and 1.6mg: barbecued beef, 1.9mg and 4.3mg; grilled croaker, 0.5mg and 0.4mg; grilled spanish mackerel, 0.8mg and 2.7mg. The difference between the average of total zinc content of two systems were not statistically significant. 4. The average total copper content of each item from the two different systems were compared. The average total copper content of barbecued beef from institutional food services was 692.4$\mu\textrm{g}$ and that from Korean restaurants was 502.5$\mu\textrm{g}$. The value of the institutional food services system was significantly higher(p＜0.05). Spicy beef vegetable soup, 161.1$\mu\textrm{g}$ and 208.3$\mu\textrm{g}$: soybean paste soup, 290.5$\mu\textrm{g}$ and 308.5$\mu\textrm{g}$; barbecued beef, 217.7$\mu\textrm{g}$ and 339.l$\mu\textrm{g}$: grilled croaker, 51.7$\mu\textrm{g}$ and 44.l$\mu\textrm{g}$; grilled spanish mackerel, 92.0$\mu\textrm{g}$ and 265.2$\mu\textrm{g}$. The difference of the two systems was not significant. 5. The zinc contents per 100g each of five traditional Korean dishes were barbecued beef, 2.2mg, grilled spanish mackerel, 1.2mg, grilled croaker, 1.1mg, cooked rice with assorted vegetables, 0.8mg, soybean paste stew, 0.6mg, spicy beef vegetable soup, 0.5mg. The copper contents were; barbecued beef, 203.0$\mu\textrm{g}$, cooked rice with assorted vegetables, 138.7$\mu\textrm{g}$, grilled spanish mackerel, 137.9$\mu\textrm{g}$, grilled croaker, 119.l$\mu\textrm{g}$, soybean paste stew, 105.l$\mu\textrm{g}$, spicy beef vegetable soup, 40.5$\mu\textrm{g}$.