본 논문은 빅토리아 시대의 찬송가 작가 프랜시스 리들리 하버갈의 『산악 처녀들』을 탐색한다. 이 작품은 12쪽짜리 칸타타로『표면 아래』(1874)에서 처음 소개되었으며, 하버갈의 사후인 1881년에『스위스 편지와 알프스 시』에 다시 한 번 게재되었다. 이 글은 알프스 산맥 등반 경험을 글로 쓰곤 했던 하버갈의 삶을 고려할 때『산악 처녀들』은 기독교 페미니스트 유토피아적인 담론으로 이해될 수 있다고 주장한다. 특히, 알프스(영국 문화와는 거리가 먼)는 여성이 능동적 활동, 신체 능력, 자율, 연대, 영웅주의를 즐길 수 있는 분리주의 여성 세계를 떠올릴 수 있게 한다. 게다가 이 상상의 세계에서 타락에 대한 기존의 유대- 기독교적 메타내러티브는 수정된다. 또한 더 이상 여성의 과오가 재앙이나 남성 구원자의 출현으로 이어질 필요가 없고, 신실한 여성들이 그들 스스로의 구원자가 되어 서로를 구원한다.

This study was aimed to develop a gruel using rice extrudates and to evaluate physicochemical properties of Tarakjuk (milk porridge; MP) prepared with milk (M) and rice powder (RP, control), rice extrudate (RE), or enzyme treated rice extrudates (ETR). Pasting property of ETR was significantly different from those of RP or RE with significantly low peak viscosity, breakdown and setback values in the ETR sample. Viscosity of MP prepared with ETR was also significantly low, as compared to that of control (> 900 cP). The total solids and spreadability of MP with ETR was higher than those with RP or RE. Hunter color values varied significantly depending on enzyme treatment levels in ETR samples with enzyme dose-dependent increase in b-value. Average starch digestibility of ETR sample was higher by 10.2% than that of control sample. DPPH radical scavenging activities of ETR samples were greater than those of RE or RP. These results indicated that ETR could be beneficial for preparing easy-drink and diet food with higher starch digestibility and fluidity, especially for gastric tube-fed patients.

작금의 일부 문화보수주의자들은 신문화운동이 유가 윤리를 대표하는 “우수한 도덕 전통”을 급진적으로 “파열”시키거나 “중단”시켰다고 질책하고 있다. 또한 그로 인해 근 백년간의 갖가지 “도덕적 타락” 현상을 유도하였다고 한다. 그런데 깊게 분석해 보면 “문혁” 기간의 “밀고 문화”든 개혁 개방 중의 “공무원 부패”든 이러한 도덕적으로 사악한 현상은 대부분 신문화운동 자체의 탓으로 돌릴만한 내용적 근거가 없다는 것을 발견할 수 있다. 외려 대부분 1세기 이전 이미 비판적으로 전통 유가윤리를 전개했던 일부 심층적 문화의 기인으로 소급해 볼 수 있다.

This study encouraging the consumption of rice. The Tarakjuk in which red yeast rice was added showed the highest water content 78.31%. The viscosity of RRT20, which had the largest amount of red yeast rice, was the lowest for 4,125.50, and pH was the highest in RRT0 The sugar content of Tarakjuk with red yeast rice was the highest in RRT0 for. lightness (L) was lowest in RRT20 which had the largest amount of red yeast rice for, and its red and yellow lighteners were also the highest for respectively. storage at 4℃, no microorganism found for 0 to 1 day of storage but found in every group. The group showed the smallest of microorganism for 2.9×102 CFU/mL. On the 7 day, microorganism also found 40% added showed the smallest of microorganism for 3.1×104 CFU/mL. The color of the 20% added group, 6.74, was higher than that of the control group, 4.87, but the difference was not significant. The flavor was the in the 30% added group for 5.90, and taste was the in the 20% added group for 6.01 The control group showed the lowest preference for 4.91. The after taste was the in the 30% added group for 5.48. The viscosity of the 40% added group was higher for 5.39 than that of the control group for 5.06, no significant difference. The overall preference was rated highly, and the 20% added group showed the highest preference for 5.57.

This study was conducted to evaluate the effect of various types of functional brown rice milk porridge, which has been popular as a fast yet nutritional food, to promote rice consumption and to examine the best ratio and recipe. Each sample contained 10, 20, 30, and 40% brown rice compared to non-glutinous rice and sweet rice and were applied to mechanical and sensory tests. The moisture content of both non-glutinous rice and sweet rice porridges increased with increasing brown rice content. The viscosity of non-glutinous rice milk porridge decreased as with increasing brown rice content, whereas the viscosity of sweet rice milk porridge increased with increasing brown rice content. The pH was highest for BRT0 at 6.74 and lowest for BGT0, which is sweet rice porridge with brown rice, at 6.27. The sweetness decreased significantly for both sweet rice and non-glutinous rice porridges with the increase in brown rice content. The brightness of weet rice and non-glutinous rice porridges with brown rice increased significantly (p<0.001) with the increase in brown rice content, while the redness and yellowness of the color increased significantly (p<0.001) with increasing in brown rice content. As a result of analyzing the preference in the milk porridge containing brown rice, BRT30, which is non-glutinous rice milk porridge with brown rice, was most preferred at 5.8 in terms of color, while BRT30 was most preferred at 6.2 in terms of fragrance. All samples containing brown rice powder were highly preferred in terms of taste and the overall preference of sweet rice milk porridge was highest for BRT30 (5.8). The overall preference was highest for BGT30 at 6.1 and the preference was generally higher for the experiment groups prepared with sweet rice as opposed to those prepared with non-glutinous rice. Also, the scores for the sensory test were higher when brown rice was added. Therefore, it was concluded that the milk porridge could quickly and easily be prepared with brown rice instead of non-glutinous rice or sweet rice.

The purpose of this study was to investigate changes in the cooking process of Pat-juk(red beans porridge), Jat-juk (pine-nut porridge) and Tarak-juk(milk porridge) in cooking books published after Korean modern era, approximately from late 19th century to the present. We analyzed 11 historical cook books were analyzed. It is found that the amount of red beans used for Pat-juk was the same or more than that of rice but never less than rice. Only one cook book suggested sugar as seasoning for final taste, but all the other cook books mentioned salt for final taste. Hangukeumat(1987) suggested the method for obtaining optimum color for Pat-juk. After smashing and passing through the cooked red beans, collecting the red bean water to boil first and then adding the passed through red beans to boil together, in which rice will be added the last to be boiled. For Jat-juk, the ratio of the amount of pine-nut and rice were varied among cook books that the amount of pine-nut can be more, same or less than rice. Jat-juk can have salty or sweet, so sugar, honey or salt were used for final seasoning. Pine-nut and rice were cooked together or cooked successively depending on cook books. The changes in cooking procedures of Tarak-juk were the portion of milk used and the method of preparing rice before making the porridge. Firstly, the portion of milk increased over time. Tarak-juk can be also tasting both sweet or salty, so sugar or salt was used for final seasoning. Secondly, two method of preparing rice were found; one is that rice was ground after soaking in water and the other is that rice was ground and toasted before putting into the porridge. When the ground rice was toasted, the milk was added with water at the same time because the cooking time of the porridge with toasted rice was shortened so that the milk could be added earlier than the other method without the risk of sticking on the bottom of the pot. In further studies, the cooking procedures used in the previous period of the late 19th century should be examined. Also after restoring all the cooking methods suggested in cook books, the comparison of the sensorial and nutritional value needs to be carried out for applying or reinventing new recipe for food industry.

Lactic acid bacteria from traditional Korean foods of Tarak and Kimchi was isolated and characterized against carcinogenic Helicobacter pylori. Five Tarak and 30 Kimchi, traditional lactic acid-fermented foods, were collected from Andong area and the markets in Seoul, respectively and 15 lactic acid bacteria were isolated. Among them, two isolates were selected from high growth-inhibitory activities on H. pylori. The isolates were identified as Streptococcus thermophilus LAB kw15 from Tarak and Leuconostoc mesenteroides LAB kw5 from Kimchi by the biochemical characteristics and 16S DNA sequencing. The culture solutions of the isolates adjusted to pH 7.0 showed H. pylori inhibition. The isolates grew well and H. pylori did not grow during the co-culture with those strains. Therefore, L. mesenteroides LAB kw5 and S. thermophilus LAB kw15 might be the candidates as the functional lactic acid bacteria for improving stomach health.

팽화미분을 활용한 타락죽의 제품화를 위한 기초자료를 제공하기 위해서 팽화미분 첨가에 따른 타락죽의 pH, 수분, 고형분, 총당, 아밀로스, 점도, 퍼짐성 그리고 색도 변화를 조사하였다. 타락죽의 pH는 갈은 쌀로 제조한 시료가 팽화미분으로 제조한 시료보다 높았다. 그리고 분유를 첨가한 시료도 우유를 첨가한 시료보다 높았다(p<0.05). 수분 함량은 갈은 쌀과 분유를 혼합한 타락죽이 84.56%로 가장 높았고, 팽화미분과 우유를 혼합한 타락죽은 81.04%로 가장 낮았다(p<0.05). 고형분 함량은 수분함량과 반대되는 결과를 보였다(p<0.05). 총당 함량은 조리 시 가열처리한 시료 사이에서 유의적인 차이가 없었고 가열처리하지 않은 시료보다 높았다(p<0.05). 팽화미분으로 제조한 타락죽의 아밀로스 함량이 갈은 쌀로 제조한 타락죽보다 높았다(p<0.05). 점도는 갈은 쌀 타락죽이 팽화미분 타락죽보다 높았으며(p<0.05) 아밀로스 함량과 반비례하는 결과를 보였다. 퍼짐성은 점도와 상반되는 결과를 보였다(p<0.05). L값은 갈은 쌀 타락죽이 팽화미분 타락죽보다 높았다. 적색도는 팽화미분 타락죽이 가장 높았으며(p<0.05), 갈은 쌀과 우유를 혼합한 시료가 가장 낮게 나타나 L값과 반대되는 결과를 보였다. 황색도는 a값과 유사한 경향을 보였다.

Tarakjuk with different amylose content was made up using roasted rice flours that consisted of the highest enzyme-resistant starch (RS), while differential scanning calorimetry (DSC) was also utilized to measure the gelatinization temperature of these roasted rice flours in order to establish cooking temperature of tarakjuk. The following qualities of tarakjuk with different amylose content were studied: color, viscosity, spreadability, starch fractions involving total starch (TS), rapidly digestible starch (RDS), slowly digestible starch (SDS) and RS, in vitro starch digestibility (IVSD) and sensory properties. During experimentation, it was found that as the amylose content of the rice flour decreased, the L value of tarakjuk decreased, whereas a value increased significantly (p〈0.05). Also, while viscosity showed to increase significantly (p〈0.05), on the opposite end, the property of spreadability decreased. TS ranged from 15.95~17.31%, RDS 9.36~10.16%, SDS 5.46~6.91% and RS 0.33~1.07%, on a dry basis. Although the amylose content of rice flours decreased, IVSD increased, however showing no significant difference. When testing the sensory properties of tarakjuk, color and viscosity increased, whereas clumpiness decreased. Ilpum tarakjuk showed the highest score for nutty taste and overall acceptance levels. In fact a high correlation was shown between nutty taste and overall acceptance level (p〈0.01), which leads one to believe that nutty taste is a prime factor that greatly influences overall acceptance. Furthermore, viscosity was positively correlated with both a and b values, however negatively correlated with L value (p〈0.05). Moreover, roasted nutty taste and overall acceptance were positively correlated with a value (p〈0.05), respectively. In conclusion, the above results suggest that tarakjuk could be made by choosing the appropriate rice flour based on the nutritional or sensory purpose.

본 논문은 독일 루터교 경건주의 운동의 한 정점을 이루었던 할레 경건 주의의 주도자인 A. H. 프랑케가 자신이 속해 있던 당시의 루터교회 타락의 원인과 목회자의 경건에 대한 생각을 고찰하고자 한다. 그는 자신의 회심 체험으로 신앙의 확실성을 획득한 후 이전과 달리 성령의 능력 안에서 살아 있는 신앙, 실천적이고 열매 맺는 신앙과 신학을 추구했다. 그는 ‘교리의 개혁’을 넘어 ‘삶의 개혁’으로 나아가고자 했다. 이러한 그의 태도는 교조적인 법정적 칭의론에 안주하던 정통주의자들로부터 오해 받고 공격 받았다. 그러나 그는 오히려 이러한 정통주의자들의 무능과 허위와 위선의 모습 속에서 마태복음 7:15-23에 나오는 거짓 예언자의 모습을 보았고, 이 들의 문제점을 조목조목 비판한다. 그는 교회 타락의 주된 원인은 거짓 예언자(목회자)들이 득세하기 때문이라고 본다. 그는 거짓 목회자들은 영적인 상태나 경건의 실천에 장애가 있는데, 그 장애의 뿌리에는 ‘인간에 대한 두려움’이 자리 잡고 있다고 진단한다. 이것을 참된 신앙과 경건의 문제와 연결시키는 것이 A. H. 프랑케의 독특한 관점이다. 루터의 종교개혁 이후 A. H. 프랑케가 수행한 개신교 자체에 대한 이러한 통렬한 자기반성은 비록 콘텍스트가 다르긴 하지만 한국 개신교회가 개혁을 논할 때 충분히 숙고할 가치가 있다고 본다.