This study evaluated the effects of acidulant treatment on the quality and storage period of Topokkidduck. Two samples of Topokkidduck were prepared, one soaked in 10% acidulant (10SAT) and the other without soaking in the acidulant (NSAT). During the storage period, the two samples were tested for presence of microorganisms (aerobic bacteria, E.coli, and mold) and physicochemical properties (color value, texture profile analysis (TPA)). The 10SAT could be stored for 49 days without detection of E.coli and a mold level of 1.0 log CFU/g. NSAT could be stored for only 21 days. NSAT had an aerobic count of 2.27 log CFU/g as early as 7 days, and E.coli was detected at 21 days at a level of 4.15 log CFU/g. The presence of E.coli is not permitted according to the Ministry of Food and Drug Safety (MFDS). The hardness of the 10SAT increased during the storage period but to a much lesser extent compared to the NSAT. Thus the preparation of Topokkidduck by soaking in the acidulant controlled microbial growth for up to 49 days which is a much longer period compared to the control. Also, Topokkidduck soaked in the acidulant had a softer texture than the control during the storage period.

The purpose of this study is to optimize the rice starch and rice protein content ratio for the replacement of fish paste in eomuk using a response surface methodology. The experiment was designed based on the independent variables. The rice starch content (X1: 10, 20, 30%) and rice protein content (X2: 1, 3, 5%) were examined, along with the viscosity (Y1), color (Y2: L, Y3: a, Y4: b), and sensory evaluation of the dough (Y5: Color, Y6: Flavor, Y7: Off flavor, Y8: Taste, Y9: Hardness, Y10: Cohesiveness, Y11: Springiness, Y12: Chewiness, Y13: Overall acceptance), with the results being set as dependent variables. The p value of Y1, Y2, Y5, Y7, Y9, Y10, Y11, Y12, and Y13 showed a level of <0.05 excluding Y6 and Y8. R2 value was high at 0.80-0.95 so that these rice starch and rice protein contents were significantly affected in terms of the quality and sensory preference of eomuk; therefore, the optimal conditions of X1 and X2 were 19.99% and 2.91%, respectively. Under these optimal conditions, the predicted values of acceptance were Y5 (5.44), Y7 (5.36), Y9 (5.22), Y10 (5.46), and Y13 (6.11). These results will be the basis for building a method for obtaining a rice material. Also, they are expected to promote rice consumption through the development of processed foods using rice material.

The purpose of this study was to optimize the rice protein extracted using a response surface methodology. The experiment was designed based on a CCD (Central Composite Design), and the independent variables were the high pressure (X1, 0-400 MPa) and processing time (X2, 0-10 minutes). The results of the extraction content (Y1), residue content (Y2), and recovery yield (Y3) were fitted to a response surface methodology model (R2= 0.92, 0.92, and 0.93, respectively). Increasing the pressure and processing time has a positive effect on the extraction content (Y1), residue content (Y2), and recovery yield (Y3). Therefore, these high-pressure conditions (independent variables) can significantly affect the improvement in rice protein extraction efficiency. Thus, the optimal conditions of X1 and X2 were 400 MPa and 10 min., respectively. Under these optimal conditions, the predicted values of Y1, Y2, and Y3 were 62.93, 57.53 mg/g, and 91.76%, respectively.

The purpose of this study was to optimize the mandarin dry chip manufacturing using a response surface methodology. The experiment was designed based on a CCD (Central Composite Design), and the independent variables were the drying temperature (X1, 50-90oC), drying time (X2, 12-36 hours), and microwave pretreat time (X3, 0-4 minutes). The results of appearance (Y5), color (Y6), taste (Y8) and overall acceptance (Y10) were fitted to the response surface methodology model (R2=0.86, 0.88, 0.89, and 0.84, respectively). Increasing the drying temperature and microwave treatment time were negatively evaluated for consumer acceptance. On the other hand, a high value of consumer acceptance was evaluated when the drying time was more than 24 hr. Therefore, the optimal conditions of X1, X2, and X3 were 52.989oC, 24 hr, and 1 min, respectively. Under these optimal conditions, the predicted values of Y5, Y6, Y8, and Y10 were 5.066, 5.338, 5.063, and 5.339, respectively.

The purpose of this study was to develop a peach spread premix to increase the usability of peaches with low storage stability. We analyzed the effect of adding different ratio of peach powder (0, 5, 10, 15%) on the physicochemical and sensory quality characteristics of peach spread premix. The result showed that the pH of the spread premix significantly decreased with the addition of greater amounts of peach powder (p<0.05). The total titratable acidity (TTA) and sweetness of the peach spread premix were significantly increased as the amount of added peach powder increased (p<0.05). The redness (a-value) and yellowness (b-value) increased with an increase of the peach powder ratio; however, the lightness (Lvalue) decreased (p<0.05). The water activity and viscosity of the spread decreased with an increased amount of added peach powder. The results of the sensory test with spread premix prepared with 10% peach powder had the highest score for color, taste, texture, stickiness, and overall acceptability (p<0.05). We suggested that the peach spread premix made with 10% peach powder may be the most desirable for manufacturing spread premix and for improving sensory preference.

In this study, the effects of different varieties and particle sizes of dry milled rice flour on Jeolpyeon quality were investigated. Classify particle size of dry milled rice flour according to rice variety into 50, 100, and 150 μm. A particle size of 50 μm in the varieties Boramchan and Hanareum resulted in the highest damaged starch contents (p<0.05). Additionally, the Boramchan and Hanareum varieties had the highest water absorption index (WAI) values (p<0.05). Analysis of the gelatinization characteristics of dry milled rice flour according to varieties revealed the peak viscosity of Dasan and Hanareum was high (p<0.05), regardless of particle size, while the breakdown was highest for Hanareum at all particle sizes (p<0.05). The moisture content of Jeolpyeon made with Boramchan varied between 48.83 and 53.64% among particle sizes, with no significant differences relative to the control. The hardness of the control was 3.15 kg, while the hardness of Jeolpyeon made with Boramchan decreased significantly 2.60-2.63 kg (p<0.05).

This study examined the nutrient components and measured the physicochemical properties of 23 Korean sweet potato cultivars. The proximate composition, free sugars, organic acids, and dietary fiber of sweet potato were analyzed and the water binding capacity, oil absorption and pasting characteristics were measured. The proximate composition was the highest in Happymi and was higher in colored sweet potato than in general sweet potato (p<0.05). The sucrose content was the highest among the free sugars in the general cultivars and yellow/orange colored cultivar. The major organic acids were oxalic acid, citric acid, malic acid, succinic acid, fumaric acid, and acetic acid. Oxalic acid and citric acid were high in the purple colored cultivars and malic acid was high in yellow/orange colored cultivars. Each total dietary fiber content of the general and colored cultivars was 7.51-13.94 and 13.04-16.97%, respectively, but there was no significant difference. The water binding capacity and oil absorption of Juhwangmi was high in all cultivars (p<0.05). The peak viscosity of sweet potato powder showed highest a significant difference of 12.50-1342 cP (p<0.05). The breakdown of Sincheonmi was 512, which was the highest value (p<0.05). The setback of Geonpungmi was significantly low, 6.0 (p<0.05).

In this study, dry-milled rice flour from different varieties (Samgwang, Boranchan, Hanareum, Dasan, Hangaru) and different particle sizes were used to manufacture Jeung-pyun and the quality characteristics were analyzed. The Jeung-pyun produced from Samgwang, Dasan and Hangaru milled rice flour showed highly dense pores. The Jeung-pyun produced from Hanareum only showed a significant difference according to the particle size. Samgwang, Boranchan and Dasan varieties with a particle size of 150 m showed a significant decrease in volume (p<0.05). Samgwang showed the lowest pH at all particle sizes (p<0.05). The sweetness of Samgwang varieties was the highest at 3.27-3.63°Brix (p<0.05). The hardness of Jeung-pyun increased with increasing particle size (p<0.05). The highest acceptance of Jeung-pyun in terms of volume and bitter taste was observed with Hanareum at a particle size of 50 m. When the particle size was 50 m, the overall acceptance was highest for Jeung-pyun made from Samgwang followed by Hanareum. The acceptance of all the sensory characteristics was high when the particle size of rice flour was 50 m. When the appearance of Jeung-pyun was measured, Samgwang showed a dense structure and low hardness. Hanareum showed an increasing volume and springiness. Overall Samgwang and Hanareum were found to be the most suitable varieties for the production of Jeungpyun.

This study was conducted to investigate the quality characteristics of peach jelly following the addition of various gelling agents (locust bean gum, carrageenan, xanthan gum). The various gelling agents were added to peach jelly at five levels (1.0, 1.5, 2.0, 2.5 and 3.0%), after which their effects on physicochemical properties, textural properties and sensory qualities were investigated. The total titratable acidity (TTA) of peach jelly was decreased with increases in gelling agent. Additionally, the sweetness and pH of peach jelly increased significantly as the amount of various gelling agents increased. Moreover, the lightness (L-value), redness (a-value) and yellowness (b-value) of peach jelly was decreased as the amount of gelling agent. Furthermore, the hardness, gumminess and chewiness of the peach jelly increased as the amount of gelling agent increased. Finally, the overall acceptance was higher for jelly containing 2.0% added gelling agent than for other samples. Based on the results of this study, it is recommended that mixed gelling agents be added to peach jelly at 2.0%.

0.8%(w/w) 밀가루를 첨가 시 증자 쌀가루 내부온도를 달리하여 제조한 가래떡을 4oC에서 28일간 저장하면서 노화억제효과를 분석하였다. 저장 기간에 따른 가래떡 전분의 표면미세구조는 처리구의 경우 저장 초기나 대조구에 비하여 표면에 작은 구멍이 보였으며 이는 저장 중 밀가루의 가수분해효소작용에 의한 것으로 판단된다. 저장 기간에 따른 blue value를 측정한 결과 대조구는 감소한 반면에 처리구는 증가하였다. 결정구조에서는 대조구와 첨가온도 95oC의 경우 저장 28일 후 B-type과 V-type이 혼합된 형태의 XRD pattern의 peak가 날카로워지면서 크기가 커지는 것을 관찰되었고 첨가온도 55oC와 75oC의 경우는 단일 피크의 XRD pattern을 그대로 유지하고 있었다. 저장기간에 따른 대조구의 용융엔탈피(ΔE)는 처리구보다 높게 나타났고 첨가온도 55oC가 가장 적은 용융엔탈피 값을 보였다. 저장 28일 후의 경도와 씹힘성은 첨가온도 55oC가 가장 낮았으며 각각 대조구의 0.7과 0.5% 수준이었다.

This study investigated the antioxidant effect of Taraxacumofficinale on the qualitycharacteristics of Yugwa during storage. Total polyphenol content was higher than total flavonoid content. DPPH radical scavenging activity and antioxidative index of Taraxacum officinale ethanol extracts were significantly (p<0.05) lower compared with those of Vit.C, whereas they were similar with those of BHA. The L, a, and b levels of Yugwa significantly (p<0.05) decreased with increasing amount of Taraxacum officinale powder; 6% Taraxacum officinale powder showed the lowest L and b levels. Hardness was unaffected by Taraxacum officinale content during the storage period. Brittleness of Yugwa was significantly (p<0.05) lower in control, 1.5%, and 6% Taraxacum officinale powder, whereas 3% Taraxacum officinale powder showed no significant differences during storage. Peroxide value significantly decreased in 3% and 6% Taraxacum officinale powders compared to those of control and 1.5% Taraxacum officinale powder after 4 weeks of storage. Taste, flavor, and crispness showed significant (p<0.05) differences according to Taraxacum officinale concentration. In conclusion, addition of 3~6% Taraxacum officinale powder provides beneficial effects in terms of storage life of Yugwa without any detrimental effects on quality characteristics.

This study was to investigate the effects of differences in the temperature of steamed rice powder at the additionof wheat flour on the quality characteristics of Injeolmi after storage for 7 days at 4℃. The L values in color ofthe control and with 75℃ and 95℃ treatments decreased after storage whereas that of the 55℃ treatment increasedfrom 94.24 to 96.07. The amylose content of the control increased from 4.13% to 12.43%, while that of the 55℃,75℃, and 95℃ treatments increased from 5.10%, 5.28%, and 5.14% to 20.43%, 19.8%, and 19.34% respectively.Hardness of the 55℃, 75℃, and 95℃ treatments after storage increased by 109.2%, 2,023.2%, and 2,886.5%respectively compared with that at the initial storage stage. Hardness of the 55℃ treatment after storage was 3.17%compared with that of the control, which shows that the 55℃ treatment significantly reduced retrogradation inInjeolmi during storage. Total aerobic bacteria content of the control and the 55℃ treatment was 3.55 and 3.98 logCFU/g respectively, which were slightly higher numbers than those of the 75℃ (3.62log CFU/g) and 95℃ (3.30logCFU/g) treatments after storage for 7 days at 4℃.

This study was performed to analyze the degree in the reduction of retrogradation in Garaetteok during 3 days at4oC with the addition of 0.8% wheat flour. The water holding capacity of the control (CO) and Garaetteok with0.8% wheat flour added (TR) after storage for 3 days was 45.8% and 76.0% respectively compared with that inthe initial storage stage. The water solubility of TR showed higher values than that of CO throughout the storageperiod, and the difference between CO and TR increased as the storage period increased. For the X-ray diffraction(XRD) pattern, CO showed an A-type pattern and the peak was sharp with the peak size increasing as the storageperiod increased, whereas TR showed a single peak throughout the storage period. Enthalpy changes (∆E) by dif-ferential scanning calorimeter (DSC) of CO and TR after storage for 3 days were 851.8 and 16.1J/kg respectivelywith hardness of 96.3 and 4.0N respectively, which were significantly different at the 0.1% level.

본 연구에서 주식류 9종에 대해 조리분량(4인분, 100인분)에 따른 영양성분을 비교한 결과, 주식류 종류에 따라영양성분의 차이를 나타내는 것이 상이하였지만 대량조리에 따른 영양성분의 함량 변화를 보이는 것이 있음을 확인할 수 있었다. 추후, 다양한 주식류에 대해 대량조리 시영양성분 변화에 대한 연구 및 단체급식소에서 적용할 수있도록 대량조리 영양성분 DB화가 이루어져야 할 것으로생각된다. 뿐만 아니라 대량조리에 있어서 품질 기준이 될수 있는 관능적 평가도 추가적으로 필요할 것으로 보인다.

The genus Oberea belongs to the tribe Saperdini (Coleoptera: Cerambycidae) and contains about 270 described species in the world. The genus can be defined by the combination of the following characters: body elongate, cylindrical; legs very short, apex of hind femur not reaching beyond abdominal sternite II. O. vittata Blessig was reconfirmed its distribution in South Korea during the study. Two species are newly reported here: O. heyrovskyi Pic and O. tsuyukii Takashi & Ohbayashi. We provide a revised checklist of 12 species and a pictorial key to species for the identification, with diagnostic characters of O. heyrovskyi and O. tsuyukii.

T. S. 엘리엇은 20세기 현대 문학 이론과 비평의 큰 분기점이 된 ｢전통과 개인의 재능｣에서, 몰개성화 과정을 통한 유기적으로 통합된 문학적 전통 질서의 중요성을 강조한다. 이러한 시론을 바탕으로 그는 『D. H. 로렌스와 인간 존재』라는 책의 서문에서, 로렌스가 작가로서의 자질 뿐만 아니라 그의 작품에 대해 변덕스럽고 논리적이지 못하다고 혹평한다. 즉 로렌스는 제대로 교육을 받지 못하고 그로 인한 “무지와 편견”으 로 인해서 작가로서의 임무나 역할을 이해하지 못하는 무지의 위험에 빠져 있다는 것이다. 이와 같은 엘리엇의 로렌스 비판과는 대조적으로, F. R. 리비스와 레이몬드 윌리엄스는 로렌스가 당시 학계의 주류를 이 루던 교육의 편협함에서 벗어나 오히려 탁월한 내면적 통찰력과 “우월한 지성”으로써, 당시 영국의 사회와 앞으로의 미래 그리고 그 이면의 본질을 포착하여 작품 속에 훌륭히 형상화하고 있다고 극찬한다. 본 논문은 이들의 의견에 공감하면서, 엘리엇의 ｢전통과 개인의 재능｣의 문학적 전통과 몰개성화 이론을 바탕으로 엘리엇과 로렌스의 사상과 문학 이론의 유사점과 차이점을 조금 더 심도 있게 고찰하고자 한다.

본 연구는 예술대학에서 4년간의 대학생활을 통하여 예술대학생들이 어떻게 하나의 예술가로 또 인간으로 성장해가는가를 살펴보고자 하였다. 연구방법으로는 Heidegger의 해석적인 현상학적 연구방법을 적용하여 예술대학생들의 상황적 맥락과 의미를 해석하 고자 하였다. 연구결과로 나타난 것은 첫째, 예술대학생들은 고독한 자기연마의 담금질 과정을 통해 예술가로서 ‘자기 색깔’을 드러내기 위해 노력한다. 둘째, 예술대학생들은 위계적 질서 속에서 존경과 신뢰, 경쟁과 위로의 감정들을 경험하면서 긴밀한 관계를 맺고 사회적 정체성을 형성해간다. 셋째, 예술대학생들에게 졸업공연/졸업연주/졸업전시는 ‘끝 이자 시작’이며 열정과 부담감을 이겨내고 예술가로서의 가능성을 평가받는 입문의례로써 중요한 의미를 갖는다. 즉, 예술대학생들은 불안한 현실 속에서 자신을 극복하고 예술가로서 개인적․사회적 정체성을 형성해간다. 이는 존재론적 관점에서 예술대학생들이 ‘세계내존재’로서 자기와의 관계, 타인과의 관계, 예술과 사회와의 관계를 형성해가는 과정 이며, 예술가로서의 가능성과 현실 사이에서 고뇌하는 지속적인 ‘되어감(becoming)’의 과정이다. 이러한 과정에서 예술대학생들의 존재론적 깊이와 예술가적 전문성의 조화로운 결합이 중요하다.

본 연구는 홍시라떼 분말화의 최적조건 설정을 위하여 반응표면분석법(RSM)을 이용하였으며, 독립변수는 inlet temperature(X1), air flow rate(X2), 시료의 공급속도인 feed flow rate(X3)로 설정하고 종속변수로는 회수량(Y1), 수분흡 수지수(Y2), total phenolic compounds(Y3)로 설정하였다. 각 종속변수에 따른 회귀식은 모두 p<0.001 수준에서 유의성이 인정되었다. 홍시라떼의 경우 과당이 풍부하여 분말의 부착성이 높기 때문에 유리전이 온도와 입자의 표면 온도 차이가 낮을수록 회수량은 높아졌으며, 분말의 결정성과 응집성은 증가하여 수분흡수지수는 낮아졌다. 또한 낮은 inlet temperature(X1)와 높은 feed flow rate(X3)는 입자의 표면 온도와 열의 접촉 시간을 모두 낮추어 total phenolic compounds의 손실을 최소화 하였다. 각 독립변수와 종속변수의 영향을 나타내는 반응표면그래프를 이용하여 최적 분말화 조건을 예측한 결과 inlet temperature(X1) 90℃, air flow rate(X2) 53 mL/min, feed flow rate(X3) 17.00 mL/min로 결정되었다.