경상남도농업기술원 화훼연구소에서 2021년 화색이 연황 색이며 화심이 녹색인 미니 절화용 거베라 품종 ‘크림쿠키’ (Cream Cookie)를 육성하였다. ‘크림쿠키’ 품종은 2014년 황색 미니 ‘Sun City’를 모본으로, 백색 미니 ‘Blandy’를 부 본으로 인공교배를 실시하여 육성된 품종이다. 2021년까지 생육 및 개화 특성검정과 기호도 조사를 실시하였으며 ‘크림 쿠키’의 생육 및 개화특성을 대조품종인 ‘Sun City’와 비교하 였다. ‘크림쿠키’는 연황색(RHS 4C) 꽃잎과 녹색 화심을 가진 반겹꽃 거베라 품종이다. 화폭이 7.1cm인 작은 꽃이며, 화경 장은 58.9cm였다. 화경 직경은 상부 0.4cm, 하부 0.7cm 였 다. 외부설상화의 길이는 2.8cm이며 폭은 0.8cm였다. 개화 소요일수는 65.7일로 ‘Sun City’에 비하여 18.8일 빨랐으며, 첫 개화시 엽수는 22.4매였다. 연간 주당 절화수량은 102.3 본으로 ‘Sun City’의 82.0본에 비하여 20.3본이 많았다. 절 화수명은 17.8일로 ‘Sun City’보다 4.1일 더 길었다. ‘크림쿠 키’는 화폭이 7.1cm의 미니 품종으로 연간 주당 100본 이상 절화 생산이 가능하다. 또한 수확 후 꽃 캡 씌우기, 꽃목 보강 등 추가적인 작업을 생략할 수 있어 생산비 절감이 가능하므 로 농가보급 확대가 기대된다.

To develop quality-improved bakery products, the influence of the partial replacement of wheat flour by Artemisia princeps leaf powder (APP) on the quality characteristics of cookies, including antioxidant activities, was investigated. Studies were carried out to evaluate the addition of different percentages of APP on the quality characteristics of cookies prepared by incorporating APP (1-4%) into wheat flour. The incorporation of APP significantly affected the cookies’ physicochemical parameters and sensory acceptance attributes. Such incorporation at different levels significantly reduced moisture content while increasing the cookie dough’s density (p<0.05). The spread ratio, loss rate, L*, and b* values of the cookies decreased, but their hardness and a* value increased significantly with increasing levels of APP substitution (p<0.05). 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline- 6-sulphonic acid (ABTS) radical scavenging activities were significantly increased (p<0.05) with higher APP substitution and were well-correlated. Hedonic sensory results showed that cookies fortified with 2% APP generally received satisfactory and acceptable acceptance scores. Consumers seemed to prefer the cookie texture in terms of chewiness when the samples were softer and lighter but less reddish, whereas taste acceptance may be a dominant factor in overall acceptability.

This is a comparative study of Byung-Kwa-Ryu (Korean rice cake and cookie) of the Chungcheon Province Area in the late Joseon Dynasty, based on「Jusiksiui」 in the late 1800s,「Eumsikbangmunnira」 in 1891, and 「Banchandeungsok」 in 1913. This study was also compared with the recipes of「Suunjapbang」 of 1540,「Eumsikdimibang」 of around 1670, 「Siuijeonseo」, and Gyuhabchongseo of the late 1800s. As for the Byung-Kwa-Ryu(Korean rice cake and cookie) introduced in the recipe book,「Eumsikbangmunnira」 recorded the most with 18 types of rice cakes and two types of Korean sweets, followed by「Jusiksiui. There were 14 types of rice cakes, and two types of Korean sweets. 「Banchandeungsok」 had eight types ofrice cakes and six types of Korean sweets. Yogi-tteok in「Jusiksiui」 and「Banchandeungsok」 were foods that could not be found in other recipes. Yakgwa and Jeungpyeon were in all three books as well as 「Eumsikdimibang」. These were also included in「Siuijeonseo」 and were introduced to most cookbooks. The materials used and the method of making it differed for each recipe. Many studies on cookbooks have focused on the Yeongnam region so far. This study served as an opportunity to confirm the dietary life data of the Chungcheong-do region through a review of the recipe books containing food from the Chungcheong-do region. In addition, it was possible to examine the ingredients and cooking methods used in each cookbook at the time through comparative analysis with the cookbooks in the Yeongnam region.

This study evaluated the antioxidant activity and quality characteristics of rice cookie with added butterbur powder in a ratio of 0, 5, 10, 15, and 20% to confirm the possibility of butterbur as a functional food. The moisture content, spread factor, leavening rate, and hardness of rice cookies increased with an increase in the amount of butterbur powder; whereas a decrease in the pH and baking loss rate was observed. The L and b values d ec reased as the amount of butterbur powder increased, but the value was the lowest when 5% of butterbur powder was added. The sensory liking score showed the highest preference for 10% butterbur powder regarding appearance, flavor, taste, texture, and overall preference. In the principal component analysis (PCA), the addition of 10% butterbur powder positively affected the measure of food acceptance in terms of organoleptic properties of butterbur. Besides, as the amount of added butterbur powder increased, the antioxidant activity of rice cookies increased. Based on these results, it appears that the addition of butterbur powder to rice cookies in a 10% ratio can produce rice cookies with excellent antioxidant activity, overall quality, and high preference.

온라인서비스 제공자는 법적 근거를 바탕으로 업계 관행에 따라 개인정보를 수집하고 이용하여, 맞춤형 서비스 즉 온라인 맞춤형 광고를 제공하는데, 중국에서 이는 통상적으로 프라이버시권을 침해하지 않는다고 판단된다. 온라인 맞춤형 광고에 있어서 개인정보의 부당수집과 이용자에 관한 프라이버시권 침해여부는 권리침해 구성요건에 따라 주관적 과실과 손해사실에 의해 판단되어야 함이 타당하다. 동시에 중국 현행 법률체계에서의 프라이버시권은 소극적인, 방어적인 권리로 인식되어있고 맞춤형 광고 기술이 다소 복잡하여 주관적 과실과 손해배상의 구성요건에 관한 판단이 어렵다. Cookie에 의한 프라이버시권 침해에 관한 첫 사건으로는 2015년의 ‘Zhuye v. Baidu회사’ 사건이 있다. 이 논문에서는 당해 판례의 쟁점을 중심으로 특히 2심판결문(최종판결문)에 대한 분석을 통하여 중국법원의 프라이버시권에 대한 이론적 인식 및 개인정보와 상업관계에 대한 인식을 바탕으로 당해 판결의 이론적 하자를 지적한다. 동시에 온라인 플랫폼 경제에 관한 고찰을 통하여 빅데이터 시대에서 프라이버시에 대한 새로운 개념의 정립으로 지식 프라이버시권에 관한 이론을 소개하고자 한다.

Evaluation of the antioxidant activity of the bakery products is important in order to establish healthy consumption patterns. Aronia and blackberry extract at different levels (0%, 5%, 10%, 15%, and 20%) were used to investigate their comparative effects on the physical properties and antioxidant capacity of cookies. The final cookies were evaluated for physicochemical and sensory properties as well as total phenol content, DPPH radical scavenging activity, and FRAP assay. Substitution of aronia and blackberry extracts significantly (p<0.05) increased the moisture content and spread ratio compared to the control that did not contain the extract. However, types of the extract (aronia or blackberry) did not significantly affects the moisture and spread ratio of cookies at the same concentrations (p>0.05). The lightness and yellowness values of cookies were decreased while the redness value was increased by the amount of the extract compared to control (p<0.05). For textural properties, the hardness and chewiness of cookies were increased by the concentration of extract, and highest at 20% of both extracts. Polyphenol content in the cookies was increased with the concentration of the extract added into the cookies. Consistently, the antioxidant activity was significantly increased as the concentration of the extract was increased (p<0.05). Cookies with aronia extract showed higher antioxidant activity compared to that with blackberry (p<0.05), due to the presence of higher content of polyphenol. In terms of appearance, flavor, taste, texture and overall acceptability, the sensory evaluation scores of cookies with 20% aronia and 10% blackberry were significantly higher compared to the control (p<0.05). Based on above result, using more than 10% of the aronia or blackberry extracts would appropriate for making cookies.

The feasibility of incorporating cabbage powder (CP) as a value-added food ingredient into convenient food products was investigated using cookie as a model system. CP was incorporated into cookies at amounts of 0, 2, 4, 6, and 8% (w/w) based on total weight of wheat flour. pH level and moisture content of cookie dough decreased and increased significantly, respectively, with increasing levels of CP (p<0.05), whereas density was not directly affected by levels of CP incorporation. The spread ratio of cookies and their hardness increased significantly while the loss rate decreased significantly with increasing levels of CP (p<0.05). In terms of color, lightness and yellowness decreased while redness increased significantly (p<0.05) with increasing levels of CP. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis-(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radical scavenging activities were significantly elevated by CP addition, and they increased significantly as CP concentration increased in the formulation (p<0.05). Finally, consumer acceptance test indicated that the higher than 4% of CP incorporation had an adverse effect on general consumer preferences. In contrast, cookies with moderate levels of CP (2%) were recommended based on overall scores to take advantage of the antioxidant properties of CP without sacrificing consumer acceptability.

Black tomato (Lycopersicum esculentum) is known to have more β-carotene, lycopene, and vitamin C than general redcolored tomatoes. In this study, we evaluated the quality properties, antioxidant activities and sensory characteristics of black tomato cookies. Cookies were prepared by replacing 0, 1, 3, 5, and 7% of flour with black tomato powder. Density of black tomato cookies tended to be decreased between control (1.20) and 3% added groups (1.12). pH value was decreased from control (6.66) to 7% added group (5.16). Spread factor and loss rate were increased with increasing amounts of black tomato powder. Hardness was gradually increased from 107.77 g/cm2 in control to 170.50 g/cm2 in 7% added group. Color measurement indicated that L-value (brightness) was highest in control (70.46) and lowest in 7% added group (45.23); whereas, a-value (redness) increased while b-value (yellowness) tended to decrease with increasing amounts of black tomato powder. Total polyphenol contents and DPPH radical scavenging activities were directly proportional to the amount of black tomato powder. Consumer preference scores in color and flavor of black tomato powder added group were higher than those of control. Characteristic strength test was not significantly different among the groups. Overall, the results indicated that adding 5% black tomato powder is desirable for making black tomato cookies.

본 연구는 하수오 가루를 첨가한 과자류 개발을 위해 회전중심 합성계획법에 따라 하수오 가루, 버터, 설탕의 양을 독립변수로 하여 쿠키를 제조하고, 품질 특성을 조사하였으며, 반응표면분석법을 이용하여 최적배합비를 구하였다. 이화학적 특성과 물성 중 L값(명도), b값(황색도), 경도는 quadratic 모델이 채택되었고, a값(적색도), 퍼짐성은 Linear 모델이 채택되었다. 관능적 특성인 색, 외관, 조직감, 풍미, 맛, 전체적 기호도는 quadratic 모델이 채택되었다. 관능특성 검사 결과, 하수오 가루 첨가량의 증가에 따라 색, 외관, 맛, 전체적 기호도는 감소하였고, 조직감에는 거의 영향이 없었으며, 풍미는 중심점(4 g)까지 증가하다가 감소하였다. 버터 첨가량의 증가에 따라 색의 기호도는 감소하였고, 다른 기호도(외관, 조직감, 풍미, 맛, 전체적 기호도)는 중심점(60 g)까지 급격히 증가하다가 점차 감소하는 경향이었다. 설탕 첨가량의 증가에 따라 풍미, 맛은 중심점까지 급격히 증가하다가 중심점 이후부터는 증가폭이 적었으며, 다른 기호도(색, 외관, 조직감, 전체적 기호도)는 중심점(40 g)까지 증가하다가 감소하는 경향이었다. 또한 색, 풍미, 맛, 전체적 기호도에 대한 기호도는 하수오 가루 첨가량이 버터나 설탕 첨가량의 영향보다 컸으며, 외관은 설탕의 첨가량이 하수오 가루나 버터 첨가량보다, 조직감에는 버터 첨가량이 하수오 가루나 설탕 첨가량의 영향보다 컸다. 관능특성 검사 결과 중 유의성이 있었던 모든 항목의 최대값 목표범위를 충족시키는 최적의 배합량은 하수오 가루 4.00 g, 버터 75.42 g, 설탕 45.67 g으로 산출되었다.

The aim of this study was to review Byung-Kwa-Ryu recipes in old cookbooks of the head & noble family (Jong-Ga). As for details and classification, we examined the materials and recipes of Byung-Kwa-Ryu. To accomplish this, old cookbooks of the head & noble family (「Soowoonjabbang」,「Eumsikdimibang」,「Onjubub」, and「Jusiksiui」) were reviewed. The introduced Byung-Kwa-Ryu recipes numbered 47 total; four from「Soowoonjabbang」, 18 from「Eumsikdimibang」, nine from「Onjubub」, and 16 from「Jusiksiui」. We classified the foods (Byung-Kwa_Ryu) into two categories, Tteok-Ryu (Korean rice cake) and Kwa-Jung-Ryu (Korean traditional cookie), on the basis of previous studies. These were further classified into 11 categories: Tteok-Ryu (Jjin-tteok, Salmeun-tteok, Chin-tteok, Jijin-tteok), Kwa-Jung-Ryu (Yumilkwa, Yukwa, Jeongkwa, Dasik, Kwapyun, Dang (Yeot), and others. The most common Byung-Kwa-Ryu type was Jjin-tteok in Tteok-Ryu (14). The next most common Byung-Kwa-Ryu types were Yukwa in Kwa-Jung-Ryu (6) and Yumilkwa in Kwa-Jung-Ryu (5).

국내 토종 자원으로 알려진 앉은뱅이 밀의 밀가루 특성 밀 과자 적성을 평가하기 위해서 경남 진주시에서 구입한 앉은뱅이 밀의 통밀가루 및 백밀가루와 중형제분기로 제분한 밀가루를 평가하였다. 앉은뱅이 밀 구입처에서 제분된 제분된 통밀가루와 백밀가루는 중형제분기에서 제분된 밀가루에 비하여 밀기울 혼입으로 인하여, 회분과 단백질 함량이 높고 밀가루 색깔이 어두웠고 침전가와 건부율 및 아밀로스 함량은 낮았다. 반죽 시간이나 안정도는 밀가루간에는 차이가 없었지만, 반죽 가수량은 밀기울을 포함한 통밀가루가 높았고, 쿠키 직경이 적게 나타났다. 중형제분기로 제분된 앉은뱅이 밀가루의 밀가루 입도와 손상 전분 함량이 각각 54.44μm와 2.46%로 연질밀 특성을 나타내었으며, 총아라비노자일란 함량과 수용성 아라비노자일란 함량이 각각 28.52%와 9.49% 로 국내 밀 품종보다 높았다. 쿠키 직경은 86.88mm로 수입산 박력분과 유사하였으며, 쿠키 표면의 균열도 쿠키 적성에 적합한 것으로 나타났다.

This study was conducted to investigate the effect of chestnut inner shell powder on antioxidant activity and the quality characteristics of cookies. Cookies were prepared with different amounts of chestnut inner shell powder(in ratios of 0, 0.5, 1, 3 and 5% to the flour quantity). The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenol content in chestnut inner shell powder and cookies. For analyzing quality characteristics, bulk density and pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations were measured. The spread ratio, a values, total phenol contents and DPPH free radical scavenging activity of cookies significantly increased with increasing chestnut inner shell powder(p<0.001), while the pH of the dough, L values and b values of the cookies significantly decreased with increasing chestnut inner shell powder content(p<0.001). The consumer acceptability score for the 3% chestnut inner shell cookie groups ranked significantly higher(p<0.01) than those of the other groups in overall preference, flavor, taste and color. From these results, we suggest that chestnut inner shell is a good ingredient for increasing the consumer acceptability and the functionality of cookies.

쌀가루를 온도와 수분함량을 조절하여 압출 한 쌀가루의 특성과 밀가루와 7:3의 비율로 혼합된 쿠키의 품질을 경도, 색도, 관능평가를 실시하여 쿠키에 적용가능성을 확인하였다. 압출 쌀가루는 호화가 이루어져 α 화 되었으며 압출온도가 100oC에서 130oC로 증가할수록 점도가 급격하게 감소되었으며 수분함량이 25%에서 27%로 증가할수록 점도가 다소 감소되는 것을 확인하였다. 압출쌀가루의 수분흡수력, 수분용해도, 팽윤력은 대체적으로 높게 측정되었으며 30oC와 80oC에서 수분용해도와 팽윤력은 생쌀가루에 비해 높게 측정되었으나 80oC에서는 130oC 압출쌀가루는 생쌀가루와 비슷하였다. 압출 공정 온도가 증가할수록 수분용해도는 급격하게 증가하였다. 밀가루와 각 압출쌀가루가 혼합된 쿠키는 밀가루 쿠키와 비교하여 경도가 높았으며 퍼짐성지수는 낮았다. 100oC 압출쌀가루가 첨가된 쿠키는 색이 짙었으며 130oC 압출쌀가루가 첨가된 쿠키는 밀가루와 비슷하였다. 압출쌀가루가 첨가된 쿠키는 관능 평가에서는 향기, 맛, 전체적인 기호도가 높았으며, 부드러운 정도는 비슷한 평가를 받았다. 압출쌀가루를 사용하여 밀가루 함량을 감소시키기 위한 연구를 실시한 결과, 압출쌀가루는 밀가루 함량을 줄여 사용할 때 가공적성문제점을 보완할 수 있었다. 또한 다양한 분야로 압출쌀가루 연구를 통해 쌀의 활용을 확대될 가능성이 있음을 확인하였다.

딸기 분말의 대체량을 0-6%로 달리하여 쿠키를 제조한 후 물리화학적 품질특성을 측정하고 각 특성사이의 상관관계를 살펴보았다. 딸기 분말 대체량이 증가함에 따라 반죽의 pH와 쿠키의 경도는 유의적으로 감소하였다(p<0.05). 반죽의 수분함량은 딸기 분말의 대체에 따라 유의적인 차이를 나타내지는 않았지만 평균 수분함량은 증가하는 경향을 나타내었다. 딸기 분말의 대체량이 증가할수록 명도와 황색도는 유의적으로 감소한 반면 적색도는 증가하였다(p<0.05). 퍼짐성 지수 역시 유의적인 증가를 나타내었다(p<0.05). 한편 상관분석결과 딸기 분말 대체수준은 모든 물리화학적 품질특성과 유의적인 상관관계를 나타내었다. 또한 반죽의 수분함량과 퍼짐성 지수 사이에 양의 유의적 상관관계가 관측되었다(p<0.05).