Chungyuk-jang is one of korean traditional soy food made by boiling with meat, seafood and soybean which is fermented after roasting. To investigate the difference in the physicochemical characteristics of the Chungyuk-jang fermented with roasted soybean in different conditions, Chungyuk-jang was made from soybean roasted on the three condition, 140oC for 21 min (CY140), 180oC 9.5 min (CY180), 220oC 6 min (CY220) which was decided by pre-test and compared to one made without roasting (CY0). The moisture of Chungyuk-jang was 79.98~81.87% and pH was 6.15~6.25. The lightness and yellowness of CY0 was higher than Chungyuk-jang made of roasted bean whereas redness and brown pigment was the highest on CY220. The contents of free sugar of CY140 was the highest among the treatment. The contents of amino-N of Chungyuk-jang (CY140, CY190, CY220) was higher significantly than CY0. The contents of total free amino acid and glutamic acid was highest on fermented soybean roasted for 140oC, 21 min (CY140) and followed by fermented soybean roasted on 180oC 9.5 min (CY180), 220oC 6 min (CY220) and CY0 (without roasting).

This study was investigated the difference in the quality characteristics of the fermented soybean roasted with different conditions for making chungyukjang. Roasted condition of soybean was decided by pre-test, which was on 140oC for 21 min, 180oC 9.5 min, and 220oC 6 min. Fermented soybean with different roasted condition and conventionally made cheonggukjang were measured for proximate composition, color, pH, amino nitrogen, ammonia nitrogen, free sugar and amino acids. The lightness and yellowness of soybean fermented by conventional method was higher than those of the fermented soybean with roasted soybean. The contents of free sugar of fermented soybean roasted on 220oC for 6 min (FS220) was the highest among the group and followed by fermented soybean roasted on 180oC for 9.5 min (FS180), 140oC 21 min (FS140) and conventional cheonggukjang (FS0). The contents of total free amino acid was highest on fermented soybean roasted on 140oC for 21 min (FS140) and followed by fermented soybean roasted on 180oC for 9.5 min (FS180), 220oC 6 min (FS220) and conventional cheonggukjang (FS0).

Since the conventional methods of physical therapy may decrease the motivation of a patient for rehabilitation due to repetitive, monotonous movement, a new physical therapy system inducing a motivation from the patient is needed. The present study is intended to develop a physical therapy serious game for enhancement of dynamic balance control. The balance control therapy game was developed by the following steps: (1) survey of existing balance control therapy systems, (2) analysis of balance control literature, (3) ideation and architecture planning of the balance control therapy game, and (4) implementation of the balance control therapy game. The proposed physical therapy serious game can provide better usability, satisfaction, clinical effectiveness for balance control than the conventional methods.

Kegel exercise is commonly prescribed to improve the urination and evacuation capabilities of a patient. Assistive devices developed for Kegel exercise are found limited in terms of clinical effectiveness and motivation. The present study is intended to develop a serious game to support active and sustainable Kegel exercise for patients. A four-step process (benchmarking, analysis of patent and technology, ideation of hardware and software, and implementation) is applied in the present study to development of a Kegel serious game. The proposed serious game for active Kegel exercise needs to be validated in urology clinics.

Although motivation and fun are important for effective speech therapy, the conventional speech therapy is often conducted by using a textbook which can be boring to the speech-handicapped. The present study is to develop a speech therapy serious game for rehabilitation of the handicapped with articulation and fluency in speech. A speech therapy game was developed in the present study through the following four-step approach: (1) benchmarking analysis of 8 speech therapy systems, (2) analysis of 22 parents, (3) development of the framework of the speech therapy game and ideas for speech therapy game contents, and (4) implementation of the speech therapy serious game system using C# and the game engine Unity. The speech therapy serous game developed in the study can be of help for rehabilitation of articulation and fluency for the speech-handicapped.

어육장과 시중 판매되는 소스의 휘발성 향기 성분들을 GC-SAW 전자코를 이용하여 분석하였다. 어육장은 담그고 1년 동안 발효·숙성 하면서 2개월 간격으로 액체부분만 취해서 분석하였고 숙성 1년이 지난 후에는 가열을 하였다. 소스는 주 원료가 다른 6종을 구입하여 시료로 이용하였다. 발효·숙성이 진행됨에 따라 어육장의 휘발성 향기 성분은 감소하였으며 숙성 후 가열 처리 한 결과 초기 머무름 시간에서 새로운 peak가 여러 개 생성 또는 증가함을 보였다. 쇠고기 추출물, 가쓰오부시, 멸치액젓이 주원료인 소스는 전자코 분석 결과 주 원료에 따라 peak의 분포와 면적의 크기가 서로 다른 패턴을 보였으며, 이는 어육장의 최종 시료와도 달랐다. 어육장과 소스의 향기 성분을 머무름 시간에 따라 주성분 분석을 하여 원료에 따른 향기 패턴에 차이가 있음을 나타내었으며 어육장은 제조 시 사용된 재료로 인하여 쇠고기와 멸치액젓이 주 원료인 소스 사이에 제 1주성분값이 나타났다. 이는 식품의 복잡하고 미묘한 향만을 객관적으로 관찰 한 것으로 향후 맛의 차이에 대한 연구도 병행되어야 할 듯 하다.

대나무 죽력의 ACE 저해효과와 마우스모델에서의 혈행 개선 효과를 보았다. 혈전용해능에서 청국장추출물은 2.56 unit, 미정제죽력에서 4.71 unit, 정제죽력에서 4.32 unit를 나타내어 모두가 plasmin 보다 유의하게 높은 활성이 높고, ACE 활성 저해 효과에서는 죽력 원액, 미정제 죽력과 정제 죽력에서 각각 70.25%, 69.01%, 68.23%로 대조군으로 사용된 청국장이 26.56%으로 나타나 높은 억제효과를 보였다. 마우스모델시험에서 고지방식이군과 함께 고지방식이군+ 정제죽력 0.01%와 0.05%를 투여, 혈청 중 지질변화에서 triglyceride의 함량은 고지방식이군이 일반식이군(271.1 mg/dL)에 비해 314.4 mg/dL로 증가하였고, 고지방식이+죽 력 0.01%군은 301.5 mg/dL로 나타났으며, 고지방식이+죽 력 0.05%군은 289.2 mg/dL으로 유의하게 중성지질이 감소를 나타내었고, total-cholesterol 함량은 327.2 mg/dL로 증가 하였으며, 고지방식이+죽력 0.01%군은 311.9 mg/dL로 나타났으며, 고지방식이+죽력 0.05%군은 293.7 mg/dL로 고 지방식이군에 비교, 유의하게 total-cholesterol이 감소세를 나타내었다. 한편 HDL-cholesterol은 일반식이군이 206.0 mg/dL로 가장 높은 값을 나타내었으며, 고지방식이+죽력 0.01%군 196.6 mg/dL, 고지방식이+죽력 0.05%군 189.2 mg/dL, 고지방식이군 162.2 mg/dL순으로 나타났고, 죽력첨 가군 0.01%군과 0.05%군간의 유의성은 없었다. 혈류개선 효과에서는 고지방식이에 비하여 고지방식이+죽력 0.05% 군이 고지방식이군, 고지방식이+죽력 0.01%군보다 모두 유의하게 빠르게 모세관을 통과하여 빠른 혈액 유동성을 나타내었다. 혈소판응집 억제능에서는 고지방식이군의 경우 대조군인 일반식이군에 비해 혈소판 응집이 증가한 반면 고지방식이+죽력 0.01%군과 고지방식이+죽력 0.05%군은 고지방식이군에 비해 혈소판응집이 억제되는 것으로 나타났다.