The intent of this paper is to introduce a method of deciphering oracle bone characters; specifically the interpretation of the Compound Ideograph. Utilizing this method, the article applies known characters to hypothesizing the expression of unknown characters. This view of Chinese characters comes from such work as I Ching or Classic of Changes and Shi-poem or Classic of Poetry, where the figurative mean and depiction of a realistic scene or parable are captured and symbolized within a pictorial representation or ideograph. By returning pictographic combinations to the realistic scene, all the meanings of an ideograph are derived from the scene and scene’s parable. The following explains the correlation between the combinations with the intended meaning. The ideographs are shown in that the first part is the pronunciation sound in Chinese while the second part in italics is the scene combined pictographs. [1] The English character of Bow for shooting arrows is borrowed figuratively to express “to bend the knee or body, as in reverence, submission”, “to cause to bend; make curved”, and is extended to Bowl to denote the Container figure like a bow. [2] The character of Sol means the sun, and its scene maps a lonely man like the sun without partners around, so Sol is used to denote solitary (alone, lone), sole (single), etc. in its figurative sense. [3] The Chinese character Gou-ear (句) is a scene of the ear with an ear-hook. Gou-ear means the hook in ear’s figurative sense, for a man uses his ear as a hook, or an ear looks like a hook on the wall. In another perspective, Gou-ear depicts Be-hooked, meaning Arrest, Capture, or Chain-up. When an ancient encounters a hook or a man stooping to work, and tries to tell others about it, he may say a tool like the ear (projecting out of the head) or a man working like the ear (figure), which is similar to saying that it looks like a bow in the West. [4] A character Fu-man:tiger (赴) is made of a tiger and man, reading ‘the tiger is like a man standing up’. A scene-parable of the tiger standing suggests “pounce, jump”, extending its meaning to “go to like a tiger jump, dedicate on”. It is a man determinative ideograph: the tiger is determined by a man standing. ‘Man is read as his feature: standing’ is called semantic loan. Similarly, Yue-man:deer (跃), means a deer like a man standing, also meaning a leap. Xiong-man:pig (熊) means a bear; a pig standing is like the bear. [5] A character Lian-ear:mouth (聯) is a narrative scene of the mouth-ear-mouth, words to words through the ear, telling a narrative story of people that are connected in the ear in the wild restricted visibility, which is derived to the connection, union, and contact. [6] Dong-kid (動) means a move, a scene of a boy (semantic loan), for a child’s behavior is the non- stop action for a moment. [7] A character Yu-pup:gape (欲) is a scene of the mouth opened up, which maps ‘want’. Man’s want means wish, man’s want from heart or by nature is hard to draw and ancient Chinese oracle priest to draw ‘animal’s want’, which was used metaphorically to mean the very wish, appetite, and desire (sex, material). Overall, an ideo-character is a narrative picture or story which tells thoughts or ideas, not record language words, and then is pronounced the glyph in it later. Thus the character creates the word.

본 연구에서는 활용도가 낮은 식자원의 부가가치 부여라는 목적으로 연구를 진행하였다. 0, 2, 4, 6 및 8%로 비지첨가량을 달리하여 제조한 국수의 수분 결합력, 색도, 국수의 표면 구조 및 물성실험을 진행하여 비지 첨가 국수의 제면특성을 확인하였다. 수분 결합력은 비지 분말의 첨가에 따라 유의하게 증가하였다. 국수의 명도(L)는 비지 분말의 농도가 증가함에 따라 유의적인 감소패턴을 보였으며, 적색도(a)와 황색도(b)는 유의적 변화가 없었다. 표면의 미세구조를 확인한 결과, 비지 분말의 농도가 증가함에 따른 공극의 특이적인 변화 확인할 수 없었다. 조리 전 생면의 물성을 확인한 결과, 경도, 부착성, 탄력성, 점착성 및 씹힘성은 비지 분말이 첨가함에 따라 상승하는 경향을 나타낸 반면, 응집성은 감소하는 경향을 나타내었다. 조리면의 경우, 경도, 탄력성 및 부착성은 비지분말 첨가에 따른 상승경향을 나타낸 반면, 응집성은 감소하는 경향을 나타내었다. 점착성과 씹힘성은 유의적인 차이가 없었다. 이러한 제면특성을 종합 판단하여 국수의 제조시 비지분말의 첨가는 4%가 가장 좋은 것으로 판단되었다.

The effects of chemical compositions (protein, lipid, and dietary fiber) on the physical properties of dried biji powders were investigated. The raw biji was freeze-dried (control) and hot-air dried (untreated). The untreated biji was further defatted and deproteinated. The prepared biji powders were analyzed for the proximate composition, total dietary fiber (TDF), water absorption index (WAI), water solubility index (WSI), swelling power, solubility (including the quantification of soluble carbohydrate and protein fractions), and final viscosity (using a rapid visco analyzer). Control and untreated biji powders exhibited the similar chemical compositions. The defatted biji possessed higher TDF, although its protein content did not significantly differ for control and untreated ones. The deproteinated biji consisted mainly of TDF. WAI and swelling power increased in the order: deproteinated > defatted > control > untreated biji powders. WSI and solubility increased in the order: control > untreated > defatted > deproteinated biji powders. The similar patterns were observed for soluble carbohydrate and protein fractions. The deproteinated biji revealed the highest viscosity over applied temperatures, while the untreated one was lowest. Overall results suggested that the physical properties of the dried biji powder were reduced by protein and fat, but enhanced by dietary fiber.

This study was carried out to determine the effect of biji addition on the quality of extruded isolated soy protein (ISP). ISP-based biji addition (0, 20, 40 and 60%) was extruded at die temperatures 140oC and 150oC and a screw speed of 250 rpm. The moisture contents were adjusted to 35% and 45%. As the content of biji increased from 0% to 60%, springiness, cohesiveness, and cutting strength of the extruded ISP were significantly decreased. When the die temperature increased from 140oC to 150oC and the water content increased from 35% to 45%, the nitrogen solubility index, cutting strength and integrity index decreased. When the biji addition was increased at a barrel temperature of 140oC and a moisture content of 45%, the integrity index of the ISP texture decreased. With an increase in the addition of biji to ISP, rough surface and irregular fiber structure were observed, but regular microfiber structure was not observed.

This study aims to investigate the physicochemical properties of extruded Biji. As the extrusion process variables, the barrel temperature and the moisture content were adjusted at barrel temperatures of 120, 140, and 160°C and 35, 45% respectively. L-value (lightness) increased as the moisture content and barrel temperature increased from 35% to 45% and 120°C to 160°C. In contrast, decreasing a-value and b-value resulted in increasing moisture content and barrel temperature. Total sugar, DPPH (1,1-diphenyl-2-picrylhydrazyl) radical-scavenging activity, ABTS (2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid)) radical scavenging activity, and total phenolic compound were increased by the extrusion process. The water solubility index (WSI) and dietary fiber of the extruded biji decreased to 3.9% and 592.6 mg/g compared to the non-extruded biji of 12.3% and 592.6 mg/g. According to the result of this study, the extruded biji could be used in various kinds of food processing, and future study is needed to find the optimum condition of the extrusion.

The effects of pressure and number of passes upon Biji paste properties using a high-pressure homogenizer (HPH)were investigated. A hydrocolloid of Biji was processed with a HPH at 15,000 or 25,000 psi and with 1 or 2 passes.The hydrocolloid was assessed for dietary fiber, protein, sugar content, water absorption index (WAI), water solu-bility index (WSI), rheological character, and distribution stability. As pass number and pressure increased, solubledietary fiber, sugar content, WAI, and distribution stability also increased, whereas particle size decreased. As aresult, processing at 25,000 psi and 2 passes is considered as a proper treatment for processing quality. In breadmaking with HPH treated Biji, volume, hardness, and cohesiveness of bread increased, while density decreased. Theoptimum processing condition for bread with HPH treated Biji was determined by a design expert program. Nineexperimental points were selected, and wheat flour (91-95%) and HPH Biji (5-9%) were chosen as the independentvariables. The optimum formulation of bread using the numerical analysis was set at 94.2% wheat flour and 5.8%HPH Biji with a 0.725 desirability value.

In this study, we evaluated anti-inflammatory effect of biji in LPS-stimulated RAW264.7 cells. Biji inhibited the generation of NO and PGE2 through the suppression of iNOS and COX-2 expression. In addition, biji attenuated the expression of TNF-α and IL-1β induced by LPS. Biji blocked LPS-mediated IκB-α degradation and subsequently inhibited p65 nucleus accumulation in RAW264.7 cells, which indicates that biji inhibits NF-κB signaling. In addition, biji suppressed p38 phosphorylation induced by LPS. Our results suggests that biji may exert anti-inflammatory activity through blocking the generation of the inflammatory mediators such as NO, PGE2, iNOS, COX-2, TNF-α and IL-1β via the inhibiting the activation of NF-κB and p38. From these findings, biji has potential to be a candidate for the development of chemoprevention or therapeutic agents for inflammatory diseases.

본 연구는 산업 폐기물인 비지를 활용하여 부가 가치가 높은 가공식품을 개발하기 위한 일환으로 수행되었다. 즉 대두 가공 부산물인 비지를 활용하여 죽류, 음료류 및 유동 식 등의 제품으로 개발하기 위해, 초고압균질 가공 기술을 활용하여 초미세 비지 현탁액을 제조하고 추출수율, 영양 성분 및 항산화성을 확인하였다. 비지 분산액을 homogenizer 를 이용하여 1,0000 rpm에서 5분 분쇄한 후 1,000bar, 1,500bar 및 2,000bar의 압력을 가해 고압균질 가공 처리 하였다. 고압균질 가공처리한 모든 실험구가 대조군에 비 하여 추출수율이 유의적으로 증가하였다(p<0.05). 초고압 균질 처리 후 총당, 환원당 및 가용성 식이섬유의 함량은 유의적으로 증가하였으며, 불용성 식이섬유는 유의적으로 감소하였다(p<0.05). 단백질 함량과 유리아미노산 함량은 대조군보다 높은 경향을 나타내었다. 총 폴리페놀 함량은 처리 압력이 높아질수록 유의적으로 증가하였으며, ABTS 라디칼 소거능도 유의적으로 증대되었다(p<0.05). 초고압 균질 가공 기술은 비지의 영양성분과 항산화성을 증가시키 는 매우 효과적인 가공방법이며, 비지의 영양성분을 효율적 으로 활용하여 가공식품을 제조할 수 있음을 확인하였다.