• 한국식생활문화학회지
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• 제11권1호
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• pp.53-59
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• 1996

This study was conducted to standardize the cooking methods of Omija-Pyuns and to investigate the effect of different starch densities (6% 7%, 8%, 9%) on the texture and taste of Omija-Pyuns. The results of these studies were as follows: 1) It was better for Omija to soak for 18 hours. The most favorite Mungbean starch density of 7% of Omija-Pyuns has the degree of lightness of 18.90, the degree of redness of 19.18, and the degree of yellowness of 3.98. 2) The Brix of syrup used for Omija-Pyuns was 49.4%. 3) As a result of the measurement of texture through Instron, if Mungbean starch density is increased, its hardness also increase. Each of the Omija-Pyuns (6%, 7%, 8%, 9%, in density) has showed its effection (p<0.05). 4) The result of the sensory evaluation showed that the Omija-Pyuns produced with Mungbean starch density of 7% was most preferred in appearance and overall taste, but it did not show the statistical effection (p<0.05) from the Omija-Pyuns produced with Mungbean starch density of 8%. The flavour was highest in Omija-Pyuns of 6%, and as the density was increased, the flavour decreased.

• 한국식품영양과학회지
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• 제30권5호
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• pp.888-893
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• 2001

Soy sauce has a long history used as a food ingredient. However, hydrolyzed vegetable protein, mono-sodium glutamate, starch syrup, and fructose are added to soy sauce during fermentation for the taste and flavor of product. But consumers have been reluctant to the taste of these artificial additives. In this experiment, anchovy sauce was used to prepare soy sauce to enhance the quality and brine was used as a control. To evaluate the quality of soy sauce added with anchovy, total nitrogen (TN) and soluble nitrogen contents, total soild contents, total sugar reducing sugar. lactic acid content and protease activity were monitored during fer-mentation. Total microbial numbers and lactic acid bacteria were not significantly changed among the cases. Aerobic and anaerobic microorganisms. and lactic acid bacteria were not significantly changed among the cases we studied, For the total sensory test, it was also estimated that the cases using anchovy sauce were superior to the control. From the results mentioned above, we could obtain shorter fermenation period as well as the quality improvement in the case of using anchovy sauce instead of salty water in the fermented soy sauce production.

• 농촌의학ㆍ지역보건
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• 제44권3호
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• pp.138-143
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• 2019

양봉 작업은 들기 작업이 많아 근골격계 부담이 컸으며 양봉 농업인의 대부분이 지난 1년 동안 직업과 관련된 근골격계 질환 증상을 호소했다. 보조도구인 벌통리프트를 사용하면 양봉 작업으로 인한 근골격계 부담을 줄일 수 있다.

• 대한한방내과학회지
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• 제40권1호
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• pp.145-153
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• 2019

Objectives: This case is significant as a rare observational record at the Korean medical practice field. This case reports progression of co-administration of Korean herbal medicines and conventional medicines for cough in patients with myocardial infarction relapse suspected of developing acute respiratory infection. Methods: First, the chest radiography, CBC count and urinalysis were performed to estimate patient's systematic condition. After the estimated diagnosis, the patient was treated with modified Dingchuan decoction, antibiotics, and complex syrup for cough. We used the Cough-Specific Quality-of-Life Questionnaire (CQLQ) to assess patient's respiratory symptoms. Results: Co-administration of Korean herbal medicines and conventional medicines resulted improving of cough and sputum symptoms. Laboratory analysis items and total score of CQLQ also showed significantly improved results. Adverse effects were not observed. Conclusions: In this case, we concluded that co-administration of Korean herbal medicine and conventional medicine may be an effective therapy for the treatment of cough in patients with myocardial relapse of developing acute respiratory infection.

• Journal of Microbiology and Biotechnology
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• 제32권8호
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• pp.1054-1063
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• 2022

Trehalose is a non-conventional sugar with potent applications in the food, healthcare and biopharma industries. In this study, trehalose was synthesized from maltose using whole-cell Pseudomonas monteilii TBRC 1196 producing trehalose synthase (TreS) as the biocatalyst. The reaction condition was optimized using 1% Triton X-100 permeabilized cells. According to our central composite design (CCD) experiment, the optimal process was achieved at 35℃ and pH 8.0 for 24 h, resulting in the maximum trehalose yield of 51.60 g/g after 12 h using an initial cell loading of 94 g/l. Scale-up production in a lab-scale bioreactor led to the final trehalose concentration of 51.91 g/l with a yield of 51.60 g/g and productivity of 4.37 g/l/h together with 8.24 g/l glucose as a byproduct. A one-pot process integrating trehalose production and byproduct bioremoval showed 53.35% trehalose yield from 107.4 g/l after 15 h by permeabilized P. moteilii cells. The residual maltose and glucose were subsequently removed by Saccharomyces cerevisiae TBRC 12153, resulting in trehalose recovery of 99.23% with 24.85 g/l ethanol obtained as a co-product. The present work provides an integrated alternative process for trehalose production from maltose syrup in bio-industry.

• 한국유기농업학회지
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• 제30권4호
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• pp.517-528
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• 2022

This study analyzed the factors influencing the demand for processed products of ugly agricultural products targeting 300 consumers. First, the awareness of the problem of the disposal of ugly agricultural products was very high at 72%. In other words, it can be seen that consumers are highly interested in environmental issues caused by the disposal of ugly agricultural products. Second, the experience of purchasing ugly agricultural products is high at 73%, which is proof that consumers are highly aware of and likely to purchase ugly agricultural products. Third, 77.6% of the respondents said they were willing to purchase processed ugly agricultural products. In other words, it was found that the intention to consume ugly agricultural products was sufficient. Finally, the conjoint analysis was applied to analyze the attribute value of ugly agricultural products. As a result of calculating the total utility of the optimal properties and optimal properties of the ugly fruit fermented, the total utility of the optimal properties was 0.778, the price was 0.481, the eco-friendly certification was 0.004, and the fruit syrup ratio was 0.294.

• 동아시아식생활학회지
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• 제21권6호
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• pp.844-852
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• 2011

The purpose of this study was to determine the optimum chemical composition, color value, salinity, pH, total acidity, and texture for the production of short-term Green Gochujang using Cheongyang pepper powder and Meju powder. The results were as follows. The moisture content for Green Gochujang made from Cheongyang pepper powder was 33.50% for CON, and 27.21% for GG1. Crude fat and crude protein contents increased as the amount of added Meju powder increased (p<0.001). GG1 and CON contained 9.47% and 9.05% crude ash contents. Water activity was between 0.89 to 0.90. A higher amount of added Meju powder resulted in an increased color L value (p<0.001). CON showed the highest a value and b value compared to GG4, which had the lowest a and b values. Salinity was between 5.10% to 5.83%, which was lower compared to a former study. CON had a pH of 5.25, and GG4 had a pH of 6.06. Regarding total acidity, CON had a total acidity of 0.85, and GG4 had a total acidity of 0.44. Hardness value was highest in GG1 (1535.63), and lowest in CON (422.07) (p<0.001). GG1 showed the highest value in the adhesiveness property test, whereas CON showed the lowest value. GG1, which contained the highest amount of Cheongyang pepper powder showed the highest gumminess value (698.47). In an acceptance test, CON and GG3 showed the best appearance and scent value. GG3 received the highest interest in taste, texture, and overall quality. Through these results, GG3 made with 150 g of Chengyang Green pepper powder, 200 g of Meju powder, 600 g of starch syrup, 500 g of water, and 75 g of salt showed fine overall sensory interest, and therefore can be used for the production of fine Green Gochujang and Gochujang sauce.

• 한국임상약학회지
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• 제15권1호
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• pp.27-33
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• 2005

This study was intended to contribute towards the development of proper drug use system for pediatric patients by investigationg problems related to their medication and identifying drugs that need to be developed into low dosage tab-lets or syrups for pediatric use based on our analysis on the prescriptions for pediatric inpatients from 22 hospitals in South Korea on a day of Feb. 2003. The usage rates in the proportion of less than 0.5 and 1 per unit of oral solid formulation were $29.9{\%}$ and $54.3{\%}$ in hospitals with 1000 beds or more, 36.5 and $60.6{\%}$ in hospitals with 500 to less than 1000 beds, $60.8{\%}$ and $81.6{\%}$ in hospitals with less than 500 beds. Of the 63 oral solid formulation products that were used two or more times in the proportion oi less than 0.5 units, 34 products ($54.0{\%}$) were used as such despite the fact that syrups and lower dosage tablets or capsules were available in the market, and 24 products ($38.1{\%}$) so even when syrup formulations were available. Therefore, it would be desirable that pharmacist communities in charge of dispensing identify the most frequently crushed drugs or those that require special attention in choosing dispensing powders or solutions and develop dispensing guidelines that can be adopted by pharmacists in practice. Moreover government-led policies are needed to encourage development and manufacture of the formulations for pediatrics and to correct unsound prescription and dispensing practices such as using crushed forms of certain oral solid formulations although alternative formulations are available in the market.

• 한국식품조리과학회지
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• 제26권1호
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• pp.95-103
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• 2010

The objective of this study was to develop a functional vinegar beverage using yacon roots, and examine the components' changes during fermentation. The alcohol fermentation was conducted by inoculation of Saccharomyces cerevisiae into yacon root juice with sugars. After 10 days of fermentation at $27^{\circ}C$, yacon wine contained 13% alcohol and $7.8^{\circ}Brix$ sugar contents. The yacon wine at 5% alcohol was fermented by Acetobacter aceti(KCTC1010) with 250 rpm agitation rate at $29^{\circ}C$ for 12 days. The acidity of yacon vinegar reached 4.4% after 12 days' fermentation. Statistically (p<0.05), the amount of Acetobacter aceti, pH, alcohol, with total polyphenol content of samples decreased with acidity, whereas individual sugar contents increased. Furthermore organic acids, total sugar, phenolic acids content, total antioxidant capacity, and color were not different among the five samples. The yacon vinegar beverage was prepared with high fructose syrup through the dilution of yacon vinegar. After making the yacon vinegar beverage, the pH, acidity, total sugar, and total microbial content were examined every week over 4 weeks' storage. There were no changes in the samples during that time.

• 한국식품과학회지
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• 제14권3호
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• pp.232-235
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• 1982

산성(酸性)식품의 통조림가공에서의 에너지절감방안의 수립을 위하여 복숭아통조림 가공중에서의 에너지 소비를 조사하였다. 복숭아 가공에서의 에너지 소요량(所要量)을 조사하고 각 공정별 전기 및 열에너지 사용량(使用量)을 측정하였다. 복숭아 통조림가공에서의 에너지 소요량은 원료 1kg 기준 열에너지 864kcal, 전기에너지 0.045kcal가 각각 소요되었으며 이중 88%가 열에너지이었다. 복숭아14ton/day에 대하여 2060kg의 씨등의 폐기물과 1510kg의 저등품이 생산되었고 6240kg의 주입액즙이 소요되었다. 주(主)에너지소비공정은 저온살균(53%) 알칼리박피(35%) 순(順)이었다. 사용되는 증기의 건도는 라인별 차이없이 $87{\sim}88%$이고 저온살균에서 가열효율은 23%이었다.