Onions contain antioxidant flavonoids and bioactive sulfur compounds. These substances are more abundant in the peel than in onion flesh. For this reason, whole onions including peels were added to soy milk to produce soy milk with whole onions (SWO), whereas peeled onions were added to soy milk to produce soy milk with peeled onions (SPO). The functional and antioxidant properties of these two kinds of soy milk were then analyzed and compared. Compared to control soy milk (CS) without onion powder, treated samples (to which freeze dried onion powder was added at 1.4, 1.6, 1.8, and 2.0%, respectively) showed significantly increased amounts of quercetin, isoflavone, and total phenol (p=0.05). The magnitude of the increase rose as the amount of added onion powder increased and when onion powder contained onion peels. With regards to antioxidant activity (DPPH and ABTS), SWO showed a greater value than SPO. The sensory evaluation scores of SWO and SPO were lower than CS for roughness and swallowing, as adding onion powder increased solid contents and viscosities. However, higher overall acceptability were obtained 1.8SPO and 1.8SWO.

This study investigated the physicochemical properties and antioxidative activity of soymilk added with buckwheat sprout (SBS), and sensory properties of SBS were analyzed with control soymilk (CS). Moisture content decreased while protein, ash, and lipid contents increased according to content of buckwheat sprout. Solids content and viscosity tended to increase with addition of buckwheat sprout from 0% (CS) to 2.5% (2.5SBS), 3.5% (3.5SBS), and 4.5% (4.5SBS). SBS was found the significant pH drop from 7.08 to 6.43, 6.34, and 6.21. Suspension stability of soymilk slightly decreased with addition of buckwheat sprout. Hunter's color value L of SBS decreased while a and b values increased in comparison with CS. Rutin content was measured 23.78 mg/100 g (2.5SBS), 39.68 mg/100 g (3.5SBS), and 44.80mg/100 g (4.5SBS). Vitamin C content in SBS was higher than CS. Daidzin content increased as buckwheat sprout was added. Total phenolic content increased from 100.95 mg/100 g (CS) up to 315.71 mg/100 g (4.5SBS). For free radical scavenging activity, SBS was significantly higher than CS. In conclusion, SBS can be used as a functional food with higher amounts of rutin, vitamin C, total phenolics, and daidzin. 2.5SBS and 3.5SBS also showed better overall quality characteristics.

본 연구는 자연장의 유형과 표준 이미지에 관한 것이다. 연구를 위하여 시민 549명을 대상으로 조사하였으며 이중에 장례전문가 224명이 포함돼 있다. 서울, 대전, 전주, 부산지역에 거주하는 일반인이 주로 설문에 응답하였다. 실증적분석을 위하여 자연장지의 시설을 장지시설과 추모시설로 나누었으며 이들 중 각각의 시설을 5개의 유형으로 구분하였다. 장지시설은 수목형, 정원형, 화초형, 잔디형, 산골형으로 분류하였으며 추모시설은 탑형, 비석형, 벽체형, 바닥형,실내형으로 분류하였다. 본 연구는 자연장지의 장지시설과 추모시설의 형태별 유형을 분류함으로써 아직 태동기에있는 자연장이 아직은 학술적으로 정립되지 않은 상태에서 나타날 수 있는 제반 문제점을 해결하고 우리나라 실정에맞게 발전시키는 방안을 제시 하였다. 또한 이 연구는 자연장지 표준 경관의 선호도에 대한 조사를 통해 전통적 장사이념을 지켜나가고 새로운 미적 욕구를 충족시키는 방향으로 장사문화를 발전시켜 나감으로써 국민들이 자연장을 선택할수 있는 합리적 방향을 제시했다는 데서 의미를 찾을 수 있다.

It is well known that sunflower (SF) sprout has more beneficial effects than SF seed due to increased levels of phytochemical components such as vitamins, total phenolics, and isoflavones during germination. This study investigated the physicochemical properties and antioxidative activities of SF seed during both germination and cultivation. In a proximate analysis, the water content of SF groat was 9.17% and then increased to 15.32% on the 11th day after seeding. On a dry weight basis, crude fat content decreased while the contents of carbohydrates, crude protein, and crude ash increased. As cultivation proceeded, the contents of minerals were in decreasing order of K, Mg, Ca, Na, Zn, Fe, Mn, and Cu, in which SF sprout cultivated for 9 or 11 days contained the highest mineral contents. Though vitamin C was not detected on SF groat, the content of vitamin C continuously increased up to the 5th day of cultivation and then decreased gradually. Vitamin E content in SF groat was higher than that in SF sprout. It was also found that the vitamin E content in SF sprout was the highest on the 5th day of cultivation. Daidzin was not detected in SF groat, but its concentration reached a maximum on the 5th day of cultivation in SF sprouts. Furthermore, higher amounts of daidzein were observed on the 3rd, 5th, and 9th days of cultivation. The highest total isoflavone content was observed on either the 3rd or 5th day of cultivation. The highest content of total phenolics was observed on the 5th of cultivation. When DPPH radical and peroxyl radical scavenging activities of SF sprout were measured in order to measure antioxidant efficacy, it was found that 5 day-cultivated SF sprout had the highest scavenging activities. In conclusion, SF sprout cultivated for 9 or 11 days was found to be a good source of minerals. Furthermore, the fifth-day after seeding was the optimal time for the production of SF sprout with effective natural antioxidant activity and high amounts of functional components such as vitamins, total phenolics, and isoflavones.

The purpose of this study was to investigate the fermentation characteristics of Yakju using fresh sprouts from common buckwheat, a Daisan cultivar, and a tartary buckwheat Daikwan 3-3 cultivar to develop a functional Yakju, which is a traditional Korean liquor. As fermentation time increased, alcohol concentration and total sugar content (expressed as Brix degrees) increased, whereas reducing sugar content decreased. In particular, alcohol formation capability was maximized from the fourth to the seventh days of the second mashing stage during the fermentation procedure, which corresponded to the abrupt rise in mashing body temperature. The pH increased slightly when the titratable acidity was kept from increasing as fermentation proceeded. Quercetin and rutin were not present in the control group but their presence in Yakju with added buckwheat sprouts continuously increased with an increase in the fermentation period. Quercetin and rutin contents were higher in the Yakju with added Daikwan3-3 buckwheat sprouts than Yakju with added Daisan buckwheat sprouts. In conclusion, adding buckwheat sprouts improved Yakju quality during fermentation. Particularly, Yakju with added Daikwan3-3 buckwheat sprouts had superior fermentation characteristics and quality.

This study was conducted to evaluate the influence of Lactobacillus bulgaricus and/or Sterptococcus thermophilus on the fermentation of yoghurt containing 5% (w/v) buckwheat sprouts. The results revealed that after 12 hours of fermentation the appropriate pH, titratable acidity and number of viable cells were attained. At that time, the rutin content of the buckwheat sprout-added yoghurt prepared by the mixed culture method was not changed, but the quercetin content increased greatly. Conversely, the rutin content of yoghurt that only contained Streptococcus thermophilus was decreased while the quercetin content was increased. The total phenol contents as well as the DPPH radical scavenging activities of both the mixed culture and Streptococcus thermophilus yoghurt did not differ significantly. Taken together, the results revealed that the use of a mixed culture of Lactobacillus bulgaricus and Streptococcus thermophilus during the preparation of buchwheat sprout-added yoghurt was desirable due to the decrease in pH and increase in titratable acidity and viable cells that occurred after 12 hr of fermentation. Moreover, phytochemicals in buckwheat sprouts such as rutin, quercetin and phenol compounds were comparatively increased during fermentation and influenced the antioxidant activity in buckwheat sprout-added yoghurt.

본 계획은 김제시를 중심으로 하는 테마 파크를 디자인한 것이다. 이곳은 전라북도 김제시 적산면에 위치해 있고 면적은 약 120,000㎡이다. 농경 테마파크가 지니고 있는 정체성, 이용자를 위한 문화와 지역 관광, 토지의 효율적 이용과 실효성,그리고 친환경적인 디자인등 몇 가지 중요한 기준을 고려하여 본 테마파크를 계획하였다. 이 테마파크는 즐거움을 제공하고휴식, 체험과 놀이를 하는 다양한 장소이다. 김제의 근대 역사를 소개하는 이 공원의 정체성은 탐사지역, 출입지역, 상업지역,휴식과 놀이지역, 전시지역이라는 5가지 공간으로 나누어진다. 각각의 장소는 “근대 김제지방의 농경역사”에 관한 테마를갖고 있으며 공간의 연속적인 측면에서 긴밀히 연결되어 있다. 이 지역은 다양한 집합체와 다채로운 행사를 위한 상징적공간으로서 김제의 문화와 관광 기능을 할 수 있다.

The principal objective of this study was to investigate the influence of buckwheat sprouts on the acid production and growth of lactic acid bacteria in to which 5 and 10%(w/v) buckwheat sprouts was added, followed by fermentation with Lactobacillus bulgaricus. In yogurt to which 5 and 10% buckwheat sprouts was added, pH was lower and titratable acidity was higher than those of the control. It was also noted significant changes in the number of viable cell counts with differing amounts of added buckwheat sprouts until 12 hours. When the yogurt samples were stored for 12 days at 4℃, the pH and titratable acidity of the yogurt to which 5 and 10% buckwheat sprouts was added were maintained at lower and higher than control levels, respectively. The highest number of viable cell counts was found in the yogurt to which 5% buckwheat sprouts was added. Rutin content was reduced via lactic acid fermentation, but quercetin content increased significantly in the yogurt with added buckwheat sprouts. It may be that the glycosidic bonds connected to rutin were hydrolyzed during fermentation by lactic acid bacteria. The total phenol compound content of the yogurt samples also increased after fermentation. The antioxidative activity of yogurt to which 10% buckwheat sprouts was added was shown to have a 60.95% free radical scavenging effect, which was the highest among all yogurt samples evaluated.

To produce buckwheat sprouts, buckwheats were germinated at 23±2℃ up to 8 days in total darkness. In proximate analysis, moisture content increased from 13.87% of buckwheat groats to 93.75% of buckwheat sprouts on the 8th day of germination. On dry weight basis, lipid and ash contents increased like as protein content increased from 13.45% to 21.82% while carbohydrate content decreased due to enzyme hydrolysis. Amino acids were rich in glutamic acid, aspartic acids, and lysine, and also the ratio of the essential amino acids to total amino acids increased from 26.84% to 36.84%. Vitamin C did not exist in buckwheat groats but its content has continued to increase as far as 99.56 mg/100 g buckwheat sprouts. Rutin continued to increase by HPLC analysis from 4.71 mg/100 g buckwheat groats to 1,524 mg/100 g buckwheat sprouts. In analysis of organic acids, oxalic, maleic, and citric acids were commonly found in buckwheat sprouts. Fagopyrin was found almost none in buckwheat sprouts. In conclusion, the conversion of buckwheat seeds into sprouts through germination in darkness results in physically different final product with nutritional changes such as higher content of rutin, generation of vitamin C, abundance of the essential amino acids, and the existence of fagopyrin on very little.

대황(Rhubarb)은 중국과 일본에서 혈액 순환제, 진통제, 신장치료제 등으로 전통적으로 사용되고 있는 약용식물이다. 이 연구에서는 한국산 R. undulatum L.의 뿌리 추출물, 미국산 R. rhabarbarum L.과 중국산 R. palmatum L.의 줄기 추출물의 두부 부패에 관여하는 미생물에 대한 항균 활성을 평가하였다. Rhubarb의 최적 추출을 위해서 각각 50%, 70%, 80% 에탄올을 용매로 사용하였으며, 항균 활성은 Kirby-Bauert test, minimum inhibitory concentration (MIC)과 minimum bactericide concentration (MBC)에 의해서 평가되었다. Kirby-Bauert test 결과, R. undulatum L.의 뿌리 추출물은 대부분 두부 부패균에 대해서 항균 활성을 가지는 것으로 나타났으며, R. rhabarbarum L.의 줄기 추출물의 경우는 20μg/disc의 농도에서는 항균 활성이 거의 나타나질 않았으나, 고농도로 갈수록 높은 항균 활성을 나타내었다. 또한 R. palmatum L.의 줄기 추출물은 고농도로 갈수록 항균 활성이 높아졌으나, Pseudomonas aeruginosa에 관해서는 항균 활성이 나타나지 않았다. MIC와 MBC에 의한 항균 활성 평가실험에서는, 세 종류의 rhubarb 추출물 중에서 phenolic 화합물이 가장 많이 함유되어 있는 R. undulatum L.의 뿌리 추출물보다 R. rhabarbarum L.의 줄기 추출물이 MIC와 MBC 값이 낮았다. 이는 phenolic 화합물의 양 이외에 낮은 pH가 항균 활성에 영향을 준 것으로 판단된다. 본 연구를 통해서 rhubarb 추출물은 두부 부패에 관여하는 미생물에 대해서 항균 활성을 가지는 것으로 나타났으며, 천연 항균제로써 식품에 적용 가능성이 있는 것으로 평가되었다.

이 연구에서는 미국산 R. rhabarbarum L.과 중국산 R. palmatum L.의 줄기 추출물과 그리고 한국산 R. undulatum L.의 뿌리 추출물이 천연항산화제로서의 사용 가능성을 평가하였다. 대황의 페놀화합물을 추출하기 위해서 물, 에탄올, 메탄올이 사용되었다. 에탄올이 대황(Rhubarb)에서 페놀화합물을 추출하는데 가장 효과적인 용매였으며 50% 에탄올은 R. rhabarbarum L. 줄기에, 70% 에탄올은 R. palmatum L.의 줄기에, 80% 에탄올은 R. undulatum L.의 뿌리에서 페놀을 추출하는데 각각 가장 효과적인 용매농도였다. 또한 추출물리 항산화능을 알기 위해 β-carotene bleaching inhibition activity와 DPPH radical scavenging activity를 측정하였으며 합성항산화제인 BHT와 비교하여 측정하였다. β-Carotene bleaching inhibition activity 실험에서 추출물의 농도가 증가하면 대황추출물의 항산화능이 역시 증가하였다. 추출물의 농도가 5mg/ml와 10mg/ml 일때 R. undulatum L. 뿌리추출물과 BHT의 항산화능은 유의적 차이는 없었다(p≤0.05). 그러나 DPPH radical scavenging activity에서 R undulatum L. 뿌리추출물이 0.4 mg/mL 농도 이상에서는 BHT 보다 높은 항산화능을 나타내었다. 결과적으로 대황(R. undulatum L.)의 80% 에탄올 추출물이 천연항산화제로의 사용이 가능하였다. 그러나 합성항산화제인 BHT의 식품에 사용농도를 비교하여 볼 때 대황 추출물의 항산화능이 BHT와 동일하기 위해서는 보다 높은 농도를 필요로 하였다.

The purpose of this study was to analyze the problems arising from the actual conditions of the Foodbank, and to implement the HACCP system as a solution in terms of increasing the safety of donated food within the Foodbank. In order to apply HACCP system, the entire Foodbank working process such as preparation, collection, transportation, division, and distribution was considered and analyzed to decide the application point for CCPs. Donated foods mainly consisted of processed foods, raw materials, lunch boxes, and cooked foods from mass catering establishments, which dominated over the others in terms of quantity. Cooked foods were divided into three groups based on menu-types and processing methods. Temperature, pH, and aw were measured on cooked foods, and Total Plate Count, Coliforms, E. coli, Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, and E. coli O157:H7 were conducted in order to apply a HACCP plan. From these experiments, temperature, pH, and aw of donated food were likely contributed to microbial growth. Donated foods before HACCP implementation showed high numbers in terms of total plate count and Coliforms, both well over the acceptable standard levels. By setting the CCPs on maintenance of donated food below 10℃ and using a 75℃ reheating method, microbiological hazard levels were able to be controlled and lowered. From these results, it is concluded that in order to guarantee food safety, foods donated to the Foodbank must not only maintain a reasonable level of initial microbiological growth, but also must be handled properly through time and temperature controls within the Foodbank system. Furthermore, in terms of implementing the HACCP plan within the Foodbank management structure, basic food safety and sanitation measures, such as reheating facilities and various cold chain systems such as refrigerated vehicle for food transportation are importantly needed. The training and education of Foodbank personnel and management in areas such as awareness of hygiene and safe food handling and practice are also required and necessary.

본 연구에서는 재래 방법에 따라 생산되고 있는 전통발효식품(된장, 간장, 고추장)에 함유되어 있는 Ochratoxin A(OT-A) 를 면역학적 정량분석법인 Enzyme-Linked Immunosorbent Assay (ELl SA)와 Chemiluminescence Immunoassay(CIA)법을 개발하여 훈석하였다. 각 가정에서 생산하여 소비되는 장류(된장 13종. 간장 12종. 고추장 14종)와 채래척언 방법으로 생산하여 국 내시장에서 유통되고 있는 장류(된장 17종, 간장 11총)로 나누어 분석올 실시하였다.OT-A 흘 정량 조사한 표준독션의 작성 결과 CIA나 ELISA 모두 sensiti까ty는 20 pg/assay 이었으며, 본 실험에서 사용한 면역분석법의 OT-A 회수율은 90% 이상이었다.OT-A 의 잔존량은 가정에서 생산하여 소비되는 시료의 경우 된장 7.1 :t 3.7 ng/g, 간장 2. l:t 2.6 ng/g 그리고 고추장이 4.0 :t 1.9 ng/g 이었으며, 반면 재래시장에 유통되고 있는 시료의 경우 된장이 비교척 잔존량이 높은 22.5 :t 14.0 ng/g, 간장이 16.9:t 4.1 ng/g으로 나타나 가정에서 생산되고 있는 전통발효식품의 경우 OT-A의 오염도가 아주 낮은 것으로 나타났다. 한편 OT-A 의 가옐안정생 시험에서는 60, 90, 121 "c 에서 120 분까지 가열 처리하여 OT-A의 잔존량올 조사하였던 바 121 "c 의 고압처리(1 20 min)에서도 안정하였다.