• 한국수산과학회지
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• 제53권3호
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• pp.342-350
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• 2020

The objective of this study was to investigate the sensory and nutritional characteristics of seasoned broughton's ribbed ark Scapharca broughtonii product (S-BRA). Based on 100 g, the proximate composition of S-BRA was 68.9 g moisture, 16.1 g crude protein, 4.0 g crude lipid and 4.0 g ash. The salinity was 2.2 g. Based on the results of a taste-intensity test using an electronic tongue, S-BRA had a stronger umami taste and less sourness than the control (BRA prepared with commercial seasoning sauce) (P<0.05). In a sensory evaluation, S-BRA scored higher for appearance, taste, flavor, and texture compared to the control. The total amino acid content based on 100 g of S-BRA was 16.04 g, and the major amino acids were aspartic acid, glutamic acid, leucine, and arginine. The S-BRA was higher in calcium, phosphorus, potassium, iron, and zinc than the control. The fatty acid content based on 100 g of S-BRA was 3,242 mg, and the major fatty acids were 16:0, 20:5n-3 and 22:6n-3. These results indicated that S-BRA had greater nutritional value than the control.

• 대한한의진단학회지
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• 제17권2호
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• pp.131-155
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• 2013

Objectives A study on the importance of observing face color in the Dongeuibogam and the other things to know when we observe face color. Methods We used Deyuk Dongeuibogam of Dongeuibogam publishing company from original photographic edition. Results (1) In all section(ex. Naekyungpyeon, Oehyeongpyeon and Japbyoungpyeon), the chapters related with observing face color were fifty-one. In Naekyungpyeon, the chapters related with observing face color were nineteen(37%). In Oehyeongpyeon, the chapters related with observing face color were ten(20%). In Japbyoungpyeon, the chapters related with observing face color were twenty-two(43%). In all section(ex. Naekyungpyeon, Oehyeongpyeon and Japbyoungpyeon), the statements related with observing face color were three-hundred and nine. In Naekyungpyeon, the statements related with observing face color were sixty-four(21%). In Oehyeongpyeon, the statements related with observing face color were fifty-two(17%). In Japbyoungpyeon, the statements related with observing face color were one hundred ninety-three(62%). (2) In each chapter, the number of statement related with observing face color was studied. Pediatric Chapter (75) were the most common, followed by The way of finding the cause of a disease (27) Face (26) Cold (24) Weak&Fatigue (12) Phlegm, Jaundice (8) Nose, Worm, Chronic indigestion (7) Mouth&Tongue, Woman, Stool (6) Bodyshape, Liver, Heart, Kidney, Cough (5) Eye, Carbunculosis (4) Blood, Voice, Spleen, Lung, Chest, Fire, Edema, Detoxification (3) in order. (3) In each section(ex. Naekyungpyeon, Oehyeongpyeon and Japbyoungpyeon), the rate of chapter related with observing face color was studied. Naekyungpyeon(73%) was the highest. Japbyoungpyeon(61%). Oehyeongpyeon(38%) was the lowest. Conclusions The importance of each chapter for observing face color in the Dongeuibogam was studied. In addition, the entire ocular inspection, the part ocular inspection, moisture and the difference of skin according to the personal constitution should be considered. There are not only the important parts of the past that does not mean but also the unimportant parts of the past that are meaningful now. Additional studies will be needed for the latter.

• 한국수산과학회지
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• 제47권2호
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• pp.114-121
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• 2014

This study compared the food quality of domesticated(RT-DS) and freshwater (RT-F) rainbow trouts Oncorhynchus mykiss. The proximate composition of RT-DS was 73.8% moisture, 20.6% crude protein, 4.2% crude lipid, and 1.1% ash and was similar to RT-F. No differences were found in the red color, odor and taste intensities, calcium, and potassium between RT-DS and RT-F based on the Hunter a values, volatile basic nitrogen content, odor intensity and using an electronic nose, and taste intensity using an electronic tongue. The crude protein, total amino acid contents, and taurine, glutamic acid, glycine, alanine and anserine contents in free amino acids were higher in RT-DS than in RT-F. There was no difference in hardness between RT-DS and RT-F.

• 한국수산과학회지
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• 제47권2호
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• pp.103-113
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• 2014

This study compared the food quality of freshwater rainbow trout Oncorhynchus mykiss cultured (in Pyeongchang, Pyeongtaek, Jecheon and Geochang) with that of imported salmon Oncorhynchus keta. The proximate composition of the four types of rainbow trout was 74.4-75.7% moisture, 18.3-19.4% crude protein, 3.1-4.3% crude lipid, and 1.3-1.7% ash. There were slight differences in the proximate composition of the four types of rainbow trout. No significant (P>0.05) differences were found in the red color and odor and taste intensities of the four types of rainbow trout based on the Hunter a values, volatile basic nitrogen content, odor intensity using an electronic nose and taste intensity using an electronic tongue. The crude protein, total amino acid, and mineral contents of rainbow trout cultured in Pyeongtaek were superior or similar to those of the trout cultured in the other three places. The rainbow trout cultured in Geochang had the highest hardness, at 858.5 g.

• 한국식품과학회지
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• 제53권5호
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• pp.601-606
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• 2021

본 연구에서는 볶은 마늘의 첨가 수준에 따른 가정간편식 돈육 떡갈비의 품질 및 관능적 특성을 분석하였다. 돈육 떡갈비 제조 시 볶은 마늘 분말의 첨가는 수분의 함량을 감소시키고 조단백질의 함량을 증가시켰다. 가열 전·후 명도는 볶은 마늘 분말의 첨가량이 증가함에 따라 감소하였고, 적색도와 황색도는 감소하였다. pH는 가열 후가 가열 전에 비하여 높은 값을 나타내었으며, 볶은 마늘 분말의 첨가량이 증가함에 따라 감소하였다. 가열 수율은 볶은 마늘 분말의 첨가량이 증가함에 따라 증가하는 긍정적인 결과를 보였다. 전자혀 측정 결과 볶은 마늘 분말을 첨가한 처리구가 대조구에 비해 짠맛, 신맛 그리고 감칠맛이 강하게 감지되었다. 관능평가 결과 flavor와 overall acceptability 항목에서 볶은 마늘 분말 3% 처리구가 가장 높은 평가를 받았다. 이상의 연구 결과를 토대로 볶은 마늘 분말을 3% 첨가하는 것이 품질적인 측면과 관능적으로 우수한 가정간편식 돈육 떡갈비를 제조할 수 있을 것으로 판단된다.

• 한국식품영양학회지
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• 제35권2호
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• pp.106-115
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• 2022

The purpose of this study was to examine the quality characteristics of byeolmijang prepared several roasted whole grain powders (oat, brown rice, black soybean, corn) for eight weeks. As the fermentation progressed, the pH decreased from 6.10~6.12 to 4.48~4.92 and the total acidity increased dramatically from 0.41~0.48% to 1.67~2.24%. There were no differences in the moisture content. The content of reducing sugar decreased, in particular, brown rice sample(C) decreased significantly than the other samples during fermentation. In color, L and b-value decreased all samples, whereas a-value showed a tendency to slightly increase. The total cell counts and lactic acid bacteria revealed an increasing tendency during fermentation. In case of the amino-type nitrogen contents, it increased significantly during the fermentation period, especially control sample (A) showed the highest content significantly. The total polyphenol of all samples increased in the fermentation period. ABTS and DPPH radical scavenging activities also increased, especially corn sample (E) had the highest levels. In by electronic tongue analysis, corn sample (E) revealed higher umami and sourness than the control. So, by adding roasted corn powder, it can enhance function and taste of byeolmijang.

• 한국의사학회지
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• 제21권1호
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• pp.59-69
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• 2008

The "tang[tɑ:ŋ]" in Korean pronounciation means the beverage made of boiled medicinal herbs. The"Jeho-tang", the name of Drink in this abstract, is described in a variety of medical books including the "Dongeui Bogam" as being effective for illness from the summer heat in promoting digestion, curing the heatstroke and bringing it to a halt. The Drink was used as the Royal gifts granted to retainers and royal families on the Day of Dano-festival on the fifth of the fifth month of the year according to the lunar calendar, the items of encouragement for those who worked hard in sacrifices, and the awards for students of Confucianism who were proficient in their learning. The Jeho-tang used in this study was scientifically cooked again after a long time in history through looking at the methods written in the documents concerned with the Drink such as the "Dongeui Bogam" and the "Taste of Korea". In preparation of the medicinal herbs for the Drink, the powder of thinner than 30 mesh of the "Prunus mume", which is a species of Asian plum in the family of Rosaceae, and those of 50 mesh of the "Santalum album", which is the fragrant wood of trees in the genus Santalum and the "Amomum Xanthioides", which is produced in Vietnam and is the name of a kind of herb medicines, being very effective in the desease caused from heatstrare, were used. The sugar concentration of the honey boiled down long time at low heat was $82.43^{\circ}Bx$. When cooking in a double boiler, the inner part of the liquid for the Drink was kept at $80^{\circ}C$ for 12 hours to make it finished in a state of ointment. In the general composition of the finished Jeho-tang, the moisture content was 24.4%, 1.3% of crude fat, 1.4% crude protein and 0.7% ash, along with pH3.2. The acceptance on the whole was come out to be the highest in the sample diluted with the drinking water of 7-fold of the Jeho-tang, indicating that the 7-fold's addition of water was optimum level for drinking. In the Drink cooked by a vaccum pressure extractor for herb medicine, which was developed to improve the art of cooking, the longer the time of pressure was, the less the heterogeneous feeling at tongue was and the more the glossiness of the Drink was. The Jeho-tang cooked under pressure for 7 hours received an excellent evaluation in its acceptability in every way.

• 대기
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• 제32권2호
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• pp.87-101
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• 2022

In this paper, the performance improvement for the new KMA's Climate Prediction System (GloSea6), which has been built and tested in 2021, is presented by assessing the bias distribution of basic variables from 24 years of GloSea6 hindcasts. Along with the upgrade from GloSea5 to GloSea6, the performance of GloSea6 can be regarded as notable in many respects: improvements in (i) negative bias of geopotential height over the tropical and mid-latitude troposphere and over polar stratosphere in boreal summer; (ii) cold bias of tropospheric temperature; (iii) underestimation of mid-latitude jets; (iv) dry bias in the lower troposphere; (v) cold tongue bias in the equatorial SST and the warm bias of Southern Ocean, suggesting the potential of improvements to the major climate variability in GloSea6. The warm surface temperature in the northern hemisphere continent in summer is eliminated by using CDF-matched soil-moisture initials. However, the cold bias in high latitude snow-covered area in winter still needs to be improved in the future. The intensification of the westerly winds of the summer Asian monsoon and the weakening of the northwest Pacific high, which are considered to be major errors in the GloSea system, had not been significantly improved. However, both the use of increased number of ensembles and the initial conditions at the closest initial dates reveals possibility to improve these biases. It is also noted that the effect of ensemble expansion mainly contributes to the improvement of annual variability over high latitudes and polar regions.