• KSBB Journal
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• 제19권2호
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• pp.148-153
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• 2004

활성 효모의 동물사료 첨가제로의 이용성을 증진시키기 위하여 lipase 생산성이 높은 효모를 (주)강남유지로부터 채취한 폐유와 슬러지로부터 분리하였다. 분리된 균주를 이용, 자외선 돌연변이를 통해 lipase 생산성이 높은 균주를 개발하였으며 산업용 배양배지의 선별, 배양공정의 개선에 관한 연구를 수행하였다. 산업용 배지의 탄소원으로는 고과당, 질소원으로는 CSL이 각각 선정되었으며, 2%의 고과당, 1%의 CSL에서 배양조건을 최적화시키고자 하였다. 1%의 올리브유 첨가, 접종량 4%, 초기 pH 5, 그리고 배양온도 27$^{\circ}C$에서 lipase의 생산성이 최대가 됨을 확인할 수 있었으며 이 때 lipase 역가는 1.12 U/mL를 얻을 수 있었다.

• 대한영양사협회학술지
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• 제2권1호
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• pp.69-80
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• 1996

This study was performed to investigate the food preference trends of the children according to age increase and change of the times. The subjects were 1,450 children who are fifth grade of primary school and 2,000 juveniles who are senior high school in 1993. This survey data were compared with the Food preference study of the primary school aged children in 1987.' The results of this study can be summarized as follows 1. State of the general taste The subject had a high preferences to bulgogi(roast beef), panbroiled cuttlefish, steamed egg, fried sausage and donuts among the all sorts of 165 principal and subsidiary foods. But, fried beef liver, pancake, sweet potato with syrup, spinach soup and boiled rice with red bean didn't suit for their taste. Compared with survey data done in 1987, in present study significantly increased preferences to steamed food, pan frying and parboiled vegetables were shown. Particularly, food preference was changed with the cooking methods rather than materials. 2. Differences of the preference according to change of the times In present study, except the rice cakes preferences to all sorts of foods were improved and markedly increased preferences to steamed food, parboiled vegetables and mixed with seasonings were observed. Compared with 87's study deviation of the preference to cooking materials was decreased considerably. Preferences to salty tasted foods as like as stew and salted food were low no better than before. 3. Changes of preference according to age increase Among the principal foods, increased preferences to boiled rice and cereals were shown but to one-dish meal, bread and rice cake were decreased. Among the subsidiary foods, significantly decreased preference to frying was observed. Irrespectively of the cooking methods, preferences to fish and vegetables were improved. And in the frying and panbroiled foods, deviation of preferences to cooking materials were considerable, which means the fixation of food behavior.

• 대한영양사협회학술지
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• 제24권1호
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• pp.62-74
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• 2018

The purpose of this study was to investigate dietitians or nutrition teachers' perception of sugar reduction and usage of sugars in school meal service. A survey was conducted for dietitians or nutrition teachers at elementary, middle, and high schools in Gyeonggi and Incheon. Survey data were analyzed according to the experience period and school types of dietitians or nutrition teachers. The numbers of subjects according to work experience period were 134 (44.2%) for <5 years, 68 (22.4%) for ${\geq}5$ and <10 years, and 101 (33.3%) for ${\geq}10years$. Among the subjects, 168 (55.4%) were nutrition teachers at kindergarten/elementary schools, and 135 (44.6%) were at middle/high/special schools. Perceptions of sugar reduction programs were higher in kindergarten/elementary schools than in middle/high/special schools. The perception of added sugar use increased with more work experience, and interest in sugar reduction was higher in kindergarten/elementary schools than in middle/high/special schools. Practice for added sugar reduction increased with more work experience, and the most common method for reducing sugar was use of natural sugars. The main reason for not reducing added sugars in school meals was due to preference. Nutritional education for students increased with more work experience and was higher in kindergarten/elementary schools than in middle/high/special schools. The major nutritional education methods were using school homepage (37.4%), sending family letters (37.4%), and using principle's discretion time (18.4%). Organic sugar and rice taffy were used more at kindergarten/elementary schools, and white sugar, brown sugar, and white syrup were used more at middle/high/special schools. The most common menu using added sugars was stir-fried dishes (stir-fried pork, chicken, and vegetables).

• 한국간호교육학회지
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• 제10권1호
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• pp.149-160
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• 2004

The primary purpose of this study was to describe psychological aspects of menopausal women who have experiences on alternative therapies, such as pomegranate tree fluid, life pack, evening primerose, zacro syrup, zacro pill, multi-vitamin, oriental medicine instead of estrogen. In order to have insights on the participants behaviors, this qualitative research was conducted. The participants in this study were six women who have been taking at least one of the alternative therapies to relieve the menopausal symptom. Data had been collected from November 2002 to May 2003. The interview questions were about motivations to seek the alternative therapy, menopausal symptoms, feelings or positive effects after the treatment. The interviews were recorded and transcribed into written documents. The method described by Giorgi was utilized for data analysis. The study results were as follows : 1. The participants sought the alternative therapy based on their own information or by friends' recommendations. The motivations of taking the therapy were to live younger and healthier by reliving menopausal symptoms including somatic symptoms, such as irregular menstruation, flushing sense, cold sweating, insomnia, dull headache, vagina dryness, cystitis after sexual intercourse, joint pain, nervousness, depression, skin dryness, and suppression of activity. 2. The participants expressed that they became more active and felt better with disappearing menopausal symptoms after about 2 to 3 weeks treatment. 3. The participants did not want to accept the fact that they had menopause, which caused avoidance of having medical diagnosis and medical treatment. They also did not want to let their spouses know about their symptoms. 4. The major reason of taking the alternative therapy was to avoid the side effects of estrogen therapy in spite of high costs of the alternative way. 5. The participants suggested that menopausal women needed to be educated about physical and psychological symptoms of menopause. They also needed to be informed about how to manage it. In conclusion, accurate information about foods and drugs utilized for the alternative therapy was needed. Medically proved methods to recognize positive effects and side effects were also necessary. These goals could be achieved by continuous medical observations and further research.

• 한국식생활문화학회지
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• 제19권2호
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• pp.239-249
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• 2004

To develope a sauce using Gochujang which can give foreigners good overall acceptance such as good flavor, taste, color, viscosity and versatility to many foods, we studied on the rheological properties and color control, recipes with spices, herbs, syrup, salt and flavor ingredients and sensory evaluation by Chinese, American and Japanese including Korean. From the survey, the Americans suggested that the proper fellow food of Gochujang sauce be fried chicken, barbecue, hamburger and pina, and hoped to reflect red color, low viscosity, hot taste, low sweetness, salty and sourness and diet effect. The Chinese suggest pork and fried food as a fellow with Gochujang sauce and showed similar opinion in the sensory attributes like the Americans except sweetness. When 5% of starch and xanthan gum was added to sauce, respectively, the yield stress of Gochujang sauce showed 33.21 Pa similar to tomato ketchup. In fluidity measured by voistic flow meter, Gochujang sauce showed 6.2 cm/30sec more or less faster than tomato ketchup which showed 4.7 cm/30sec. Gochujang sauce tended to show strong red color and lightness as pH decreased. The pH adjustant and Paprica oleoresin(2%) improved a value to 12.11 and L value to 24.24 similar to tomato kechup(a:12.42, L:25.48). The 1st gochujang sauce product show 4.50 to 5.75 pots in the overall acceptance in the consumer test including foreigners and koreans. However, the 2nd Gochujang sauce product showed 5.90 points and 6.30 points in the pina and fried chicken, respectively, in the same consumer test. Therefore, we propose that Gochujang can be used for developing sauce products which is most acceptable for various foreigners.

• 한국임상약학회지
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• 제23권3호
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• pp.248-255
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• 2013

Objective: This paper was aimed to investigate the current labelling trend of tar color additives in infant's drugs used in Korea and other countries. Method: The current labelling system of the tar color additives in infant's drugs was investigated using inserted papers for drug information of infant's drugs as well as three drug information internet sites popular in Korea including internet sites of foreign countries of USA, UK, Japan, and China for infant's drug information. Results: Among 325 drugs registered as syrup form for infant's drugs (sources, http://www.health.kr), 4 drugs indicated tar color related information on the internet and only 2 drugs indicated tar color additives' name. And from the investigated results of 76 inserted papers for infant's drug information, among 31 drugs containing tar dyes, in only 19 drugs the tar color additives' names were notated. Among 6 drugs which do not contain tar dyes, only 1 drug was notated as 'Dye-Free'. Conclusion: For advanced labelling system in Korea, we proposed the below guidelines. [1] The name of tar color additives used in infant's drugs should be notated even in drug information on internet sites. [2] All drug ingredients used in infant's drugs need to be separately notated as active and inactive species on both internet sites and inserted papers. [3] 'Dye-Free' notation should be mandatory for infant's drugs which do not contain tar color additives in drug information on the internet sites as well as inserted papers.

• Journal of Microbiology and Biotechnology
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• 제18권5호
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• pp.837-844
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• 2008

Glucose (xylose) isomerases from Streptomyces sp. have been used for the production of high fructose corn syrup for industrial purposes. An 11-kb DNA fragment containing the xyl gene cluster was isolated from Streptomyces lividans TK24 and its nucleotide sequences were analyzed. It was found that the xyl gene cluster contained a putative transcriptional repressor (xylR), xylulokinase (xylB), and xylose isomerase (xylA) genes. The transcriptional directions of the xylB and xylA genes were divergent, which is consistent to those found in other streptomycetes. A gene encoding XylR was located downstream of the xylB gene in the same direction, and its mutant strain produced xylose isomerase regardless of xylose in the media. The enzyme expression level in the mutant was 4.6 times higher than that in the parent strain under xylose-induced condition. Even in the absence of xylose, the mutant strain produce over 60% of enzyme compared with the xylose-induced condition. Gel mobility shift assay showed that XylR was able to bind to the putative xyl promoter, and its binding was inhibited by the addition of xylose in vitro. This result suggested that XylR acts as a repressor in the S. lividans xylose operon.

• 한국식품과학회지
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• 제32권5호
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• pp.1149-1157
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• 2000

고추장 변색 요인을 확인하기 위하여 전통적인 방법으로 떡고추장과 식혜고추장을 만들고 가열처리, 포장중 질소치환 및 U.V 조사여부에 따른 변화를 관찰하였다. 각 고추장의 색도 변화는 일반적으로 숙성기간이 경과됨에 따라 L, a, b값은 감소하고 ${\delta}E$ 값은 증가하는 경향을 보였다. 그 중 떡고추장의 ${\delta}E$ 값은 자외선 조사구에서 다른 처리구에 비하여 높았고 식혜고추장의 ${\delta}E$ 값은 비열처리구에서 전반적으로 높게 나타났다. 갈변 요인 분석에서는 떡고추장의 주요 갈변 요인으로는 빛이, 식혜고추장에서는 열처리와 빛이 작용하였으며 각각의 갈변 요인들이 상호 작용함으로 서 고추장의 갈변에 관여함을 확인하였다. 고추장 추출물의 흡광도 변화에서는 고추장을 아세톤으로 추출하여 흡광도를 측정한 결과 $450{\sim}470$ nm에서, 물 추출물의 흡광도는 $200{\sim}205$ nm에서 가장 최고치를 나타내었다.

• 한국식품저장유통학회지
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• 제19권4호
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• pp.477-484
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• 2012

찹쌀떡의 경화 억제 및 저장성 개선을 위하여 대규모 떡 생산업체에서 실제 사용되고 있는 당류 및 유화제를 이용하여 저장 중 물성 변화를 조사하고자 하였다. 이때 유화제 및 당류의 첨가농도는 떡 생산업체에서 사용빈도가 높은 농도를 중심으로 설정하였다. 즉, 찹쌀떡에 첨가한 유화제는 에스피로 0.1, 0.5, 1%로 첨가하였고, 당류로는 설탕을 5, 10, 15%, 저당을 5, 10, 20%, 맥아당을 10, 15, 20%로 각각 첨가하여 찹쌀떡을 제조한 뒤 $4^{\circ}C$에 저장하면서 물성을 측정하였다. 그 결과, 에스피 첨가농도는 0.5%일때, 설탕 첨가농도는 15% 일때, 저당 첨가농도는 20%일때, 맥아당 첨가농도는 10% 일때 저장기간에 따른 물성 변화가 완만하게 일어나고 찹쌀떡의 경화 억제에 효과적인 것으로 나타났다.

• 수산해양교육연구
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• 제23권4호
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• pp.709-722
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• 2011

This study was investigated to obtain basic data which can be applied to processing of retort pouched seasoned sea mussel. Shell was washed and steamed before shucking. Sea mussel meat was seasoned in boiled and mixed seasoning sauce(soy sauce 23%, monosodiun glutamate 2%, sorbitol 2%, sesame oil 1%, vinegar 2%, starch syrup 15%, water 55%) for 30 min. The seasoned sea mussel was vacuum packed in plastic film bag and sterilized for various Fo values(Fo 7~13 min.) in a hot water circulation system retort at $121^{\circ}C$. The chemical composition such as pH, VBN, amino-N, total amino acid, free amino acid, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable cells count of the retort pouched seasoned sea mussels sterilized with various conditions(Fo 7~13 min.) were measured. The same experimental items were also measured during storage. There was no remarkable difference between sterilization conditions and sensual characteristics. The results showed that the product sterilized at Fo 7 min. was the most desirable because this condition is most economical.