This study aimed to evaluate the quality characteristics of Gastrodia elata Blume fermented by lactic acid bacteria after saccharifying by 3 methods including enzyme, malt, and rice-nuruk. The lactic acid bacteria (LAB), Pediococcus inopinatus BK-3, isolated from kimchi could reduce the unpleasant taste and odor of Gastrodia elata Blume. The total acidity value of Gastrodia elata fermented by LAB on the malt and rice-nuruk extract solution for 3 days was 2.23% and 2.33%, respectively. After saccharification by malt and rice-nuruk extract solution for 3 days, the viable cell number of fermented Gastrodia elata was 9.14 log cfu/mL and 9.27 log cfu/mL, respectively. The total acidity values were increased above 3.35% by malt and rice-nuruk extract solution for 8 days. Thus, the viable cell number was the highest by malt and rice-nuruk extract solution fermentation for 3 days. The amino acid content of Gastrodia elata fermented by LAB after saccharification by malt extract solution was higher than that of other saccharifying methods. The free sugar content and p-hydroxybenzyl derivatives induced by the enzyme method were higher than those of other saccharifying methods. The overall acceptability was the highest at 4.2 point in Gastrodia elata fermented by malt extract solution.

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.

In this study, we analyzed the biochemical factors in lotus (Nelumbo nucifera) leaf, stem, and yeonjabang and their effects on serum factor levels in mice fed a high-fat (HF) diet. The loutus leaf showed 9.47±0.30% moisture content, 8.25±0.39% ash, 21.45±1.25% crude protein, and 2.21±0.13% crude fat content; the lotus stem showed 11.84±0.43% moisture, 10.21±0.64% ash, 17.55±0.92% crude protein, and 4.16±0.23% crude fat content; and the lotus yeonjabang showed 11.86±0.50% moisture, 6.81±0.51% ash, 18.71±1.02% crude protein, and 3.95±0.15% crude fat. Blood triglyceride levels were higher in the HF group (146.43±38.81 mg/dL), and lower in the HF+yeonjabang groups (98.00±17.18 mg/dL). In particular, blood triglyceride levels were significantly lower in the groups that had 10% dry yeonjabang powder added to the high-fat diet. The inclusion of excessive high-fat diet increased concentrations of serum insulin and leptin. Serum leptin concentrations were highest in the HF group mice (3.00±1.35 ng/dL), whereas they were significantly lower in the HF+yeonjabang groups by 1.34±0.52 ng/dL (p<0.05). Thus, addition of dry yeonjabang powder to the high-fat diet was more effective in regulating the levels of serum triglycerides and leptin in mice. Additional studies would help in the development of yeonjabang as a functional food.

To enhance the physiological activities and reduce the off-flavor of garlic in kimchi, we manufactured kimchi seasoning replaced with 25~75% black garlic, we evaluated microbiological, physico-chemical and sensory evaluation. The changes of total aerobic and lactic acid bacteria were similar between the control and the kimchi seasoning replaced with black garlic during storage periods. The lightness of the kimchi seasoning replaced with black garlic was lower than that of the control and decrease of lightness was proportional to the concentration of black garlic. The redness and yellowness of the kimchi seasoning replaced with black garlic were decreased to the concentration of added black garlic and changes of the redness in all the samples were slightly increased during storage periods. But the yellowness did not change during storage periods. The changes of pH and acidity did not differ between the control and the samples of replaced with black garlic during storage periods. The sensory parameters including taste and flavor did not differ among treatments during storage periods. But color and overall acceptance of the control and sample replaced with 25% black garlic were higher than those of the samples replaced with 50 and 75% black garlic.

In this study, we analyzed the utensils, covers and mats that were used for making meju, the shape of meju, and the heating method used for making meju from the 225 ways of preparing jang mentioned in the 32 volumes of the ancient cook books from 530 AD to 1950. The heating method of traditional meju bean and starch included 57 kinds of steaming, 59 of boiling, 21 of roasting + boiling, and 2 of cooking. The shape of meju included 41 kinds of egg, 27 of ball, 22 of lump, a kind of doughnut, 8 kinds of hilt, 6 of flat, 4 of chip, and a kind of square. Among the 72 gochoojang meju, the heating method of bean included 9 kinds of boiling, and 6 kinds of steaming; whereas the heating method of starch included 19 kinds of steaming of dough, 11 of rice cooking, and 5 of boiling of dough. The utensils for molding of bean meju were 49 kinds of straw sack, 14 of round straw container, 11 of heating bed, 7 of large straw bowl or Japanesesnailseed, 5 of jar, 4 of ditch, 3 of straw bowls, 2 of pottery steamer of dough, 2 of gourd, and a kind of long round bamboo bowl and sack of straw. The cover and the mat used for molding of meju included 36 kinds of straw, 17 kinds of paper mulberry leaf, 15 of wide straw seat, 14 of mugwort, 11 of pine tree leaf, 10 of soybean leaf, 6 of cocklebur leaf, 6 of sumac leaf, 6 of barley straw, 6 of mulberry leaf, 5 of fallen leaf, 5 of cogon grass, 4 of reed seat, 3 of scrap of cloth, 2 of Indian bean tree leaf, a kind of reed. There were only 5 kinds of hanging.

This study was conducted to analyze the nutrient compositions of stem and fruit of Opuntia ficus-indica var. saboten (OF) and Opuntia humifusa (OH). The results of the two-way analysis of variance test indicated that the parts, varieties and parts*varieties had influence on nutrient content except crude protein, soluble dietary fiber, Fe, Se, I, vitamin E, niacin and vitamin C. Moisture and crude ash content was higher in stem than in fruit, while crude lipid and insoluble dietary content was higher in fruit than in stem. Mineral content revealed that K (1,313.67 mg% in OF, 1,351.38 mg% in OH) was the highest in fruit and Ca (5,146.29 mg% in OF, 1,388.19 mg% in OH) was the highest in stem. Vitamin C was the most abundant vitamin in the fruit of OF (199.98 mg%) and OH (187.12 mg%). Polyunsaturated fatty acid was the highest among fatty acids (66.9~70.1%), with higher content in the stem (753.89 mg%) than fruit (578.01 mg%) in OF, while higher in the fruit (1,093.63 mg%) than stem (475.07 mg%) in OH. Moisture, crude protein, Mg, Se and riboflavin was higher in OF than OH; whereas, crude lipid, insoluble dietary fiber, total dietary fiber and monounsaturated fatty acid were higher in OH than OF. These results indicated that OF and OH could be a good food source for Ca, K and Vitamin C. Also, different nutrient content by parts and varieties, can be helpful in choice of parts or varieties for consumer purposes.

Ginsenosides are major constituents of ginseng and are known to be responsible for its pharmacological properties. This study aimed to investigate the detoxification effect of a mixture containing black red ginseng powder, red ginseng extract, Puerariae radix extract, and Hovenia dulcis extract, on SD (Sprague Dawley) rats treated with 30% ethanol. Thirty minutes before treatment, the animals were orally administered different concentrations of the mixture or water. Results revealed that the concentration of ethanol in blood serum was significantly decreased in the black red ginseng mixture treated group in a dose-dependent manner, as compared with that of the control group. The blood level of acetaldehyde increased until 1 hr after alcohol administration, but the levels rapidly decreased later. Furthermore, ADH and ALDH activities in the hepatic tissue were also increased in the black red ginseng mixture administered group, than in the control group. These results indicate that the black red ginseng mixture has the ability of decomposing alcohol by increasing the ADH and ALDH activities responsible for alcohol metabolism.

The purpose of this study was to investigate the purchasing behavior and selection attributes for Home Meal Replacement (HMR) and to identify the selection attributes affecting purchasing frequency and purchasing costs of married women living in a city. Among 837 questionnaires distributed to HMR married women consumers, 752 complete questionnaires (89.8%) were analyzed. The younger married women group showed higher frequency of purchasing HMR than the older age group. The 20s and 30s age groups showed higher purchasing costs for HMR than the 40s and older age groups. A higher proportion of employed married women purchased HMR three or more times per week and spent an average of more than 20,000 won per purchase in comparison with unemployed married women. HMR selection attributes were classified into five factors: ‘taste and sanitation’, ‘economic efficiency’, ‘health and nutrition’, ‘convenience’, and ‘reliability and awareness’; mean scores of these factors’ importance levels were 4.28, 3.93, 3.59, 3.54, and 3.50 out of 5 points, respectively. The importance level of ‘taste and sanitation’ factor was significantly greater as married women’s age decreased. However, the importance level of ‘health and nutrition’ factor was significantly greater as married women’s age increased. The results of the logistic regression analyses indicate that the ‘taste and sanitation’ and ‘health and nutrition’ factors affected frequency of purchasing HMR. The ‘reliability and awareness’ factor had the most significant impact on cost per purchasing HMR. Therefore, a product differentiation strategy according to married women’s age and employment status should be applied. Product qualities and brand value should be improved to enhance competition in the HMR market.

The purpose of this study was to investigate the levels of antioxidant activities in some traditional and a few super food mixed rice. Amongst nine chosen samples, traditional five grains were analyzed and results revealed highest content of crude-protein (8.05±1.11%) and lowest crude-fat content (1.74±0.29%); however, the calories was found to be relatively low (358.05±0.34 kcal) in the samples. Total polyphenols, flavonoids and tannins were extracted from nine samples with 80% methanol and biochemical activity was measured. The content of total polyphenols, flavonoids and total tannin was 206.5~452.0 μg/mL, 0.126~0.340 μg/mL, and 548.1~774.8 μg/mL, respectively. The traditional five grains showed the highest values except for DPPH radical scavenging activity. DPPH radical scavenging activity was 5 to 40.3% higher in eight samples than the traditional five grains sample. From these results, it is conjectured that a mixture of five grains, might exhibit equal or considerably higher effect as healthy diet when compared to super food. The results from this study would serve as basic data for the use of traditional mixed grains rice diet for good health

The aim of this study was to determine the changes in fatty acid composition and sensory characteristics of cheonggukjang containing walnuts at 0, 10, 20, or 30%. Amino nitrogen content was decreased with increasing content of walnuts. However, cheonggukjang containing 30% of walnuts met the standard of food sanitation act. Volatile basic nitrogen contents of cheonggukjang containing walnuts was lower than that of cheonggukjang containing no walnut. There was no significant difference in total amino acid content for cheonggukjang containing 0%, 10%, or 20% of walnuts. However, total amino acid content in cheonggukjang containing 30% of walnuts was significantly lower than that in cheonggukjang containing 0%, 10%, or 20% of walnuts. The content of essential amino acid in cheonggukjang containing 30% of walnuts was also significantly lower than that in cheonggukjang containing 0%, 10%, or 20% of walnuts. Saturated fatty acid content was decreased significantly from 16.7% to 3.6% when the content of was increased from 0% to 30%. Total unsaturated fatty acid contents was increased with increasing amounts of walnut added to cheonggukjang. Result of sensory evaluation revealed that the taste and overall quality of cheonggukjang made with 10~20% walnuts were significantly higher compared to those of ordinary cheonggukjang. These results suggest that cheonggukjang made with 10~20% walnuts could be developed as a novel fermented food.

This study evaluated the hydration, gelatinization, and saccharification properties of rice processing for beverage development. The properties of rice were studied on 10 rice cultivars (Samkwang, Ilpum, Seolgaeng, Anda, Dasan-1, Goami-4, Danmi, American rice, Chinese rice, and Thai rice) and employing four kinds of pre-treatment methods (dry grain, wet grain, dry flour, and wet flour). The results showed that moisture content of rice was between 11.88~15.26%. Increase in soaking time along with highest water absorption was noted in American rice cultivar (46.81%). The water binding capacity of Thai rice was higher when compared to that of other rice flours. In addition, solubility and swelling power of rice were 4.52~26.65% and 0.19~2.05%, respectively. The amylose content of Goami-4 was higher in rice processing. Using a rapid visco analyzer (RVA), the initial pasting temperature of Danmi cultivar was found to be the highest; the peak viscosities of Anda cultivar and Dasan-1 cultivar, and Chinese rice were higher than of those of other rice flours. After saccharification, the pH, soluble solids content, and reducing sugar content of rice processed through different pre-treatment methods were in the range of 6.22~7.08, 4.67~16.07 °Brix, and 0.35~11.67% (w/w), respectively. In terms of color values, the L-value of dry grain, a-value of wet (grain, flour), and b-value of dry sample (grain, flour) were found to be the highest. Assessment of various factors and cultivars characteristics of the raw grains are of importance in the development of rice beverage.

Current study was performed to investigate the effect of morphological properties of black ginseng such as size and shape on the quality of black ginseng. The raw ginsengs were separated based on size (medium, large, and extra-large) and shape (straight ginseng, fibrous root ginseng). Subsequently, the raw ginsengs were steamed at 95℃ for 3 h and dried in the presence of heated air at 50℃ for 30 h. This process was repeated nine times for black ginseng production. The physiochemical properties such as the content of acidic polysaccharides, ginsenosides, and antioxidative activity were evaluated. Although minor difference in physiochemical properties such as acidic polysaccharide content in raw ginseng was observed, no statistical difference in the content of acidic polysaccharides, total phenols, and ginsenosides was observed during final black ginseng production based on size classification. The minor ginsenosides in fibrous root black ginseng, such as Rk3, Rh4, Rg3, Rk1, and Rg5 were higher in content than straight black ginseng. However, no correlation between the shape of ginseng and total phenol content and antioxidative activity was observed. Therefore, present results demonstrate that the difference in ginseng size in same-age and -production area does not affect the quality of black ginseng. Furthermore, difference in ginseng shape does not influence the overall quality of black ginseng. It is hypothesized that this study would be considered as supportive data for the production of high-quality black ginseng.

This study aimed to find the optimum instrumental test conditions for the Texture Profile Analysis (TPA) of cooked rice in order to predict the sensory texture attributes (hardness, adhesiveness, chewiness). Sensory evaluation was performed for three kinds of instant cooked rice with university students in their twenties and the results of the sensory evaluation were compared to instrumental TPA patterns. Using partial least squares regression, the instrumental TPA results at a cross-head speed of 1.0 mm/sec and a compression ratio of 70% proved to be an excellent predictor of the sensory attributes of hardness (R2=0.99) and chewiness (R2=0.99). The results at a cross-head speed of 0.5 mm/sec and compression ratio of 30% provided an excellent model for the prediction of sensory adhesiveness (R2=0.83). In this experimental range, sensory hardness and chewiness showed a high correlation with instrumental TPA parameters (hardness, cohesiveness, adhesiveness, springiness, chewiness) with a high cross-head speed and compression ratio, while sensory adhesiveness showed a high correlation with the TPA parameters with a low cross-head speed and compression ratio.

It has been reported that the increased uric acid level is associated with metabolic syndrome risk factors in both male and female. However, there has not been enough studies to investigate gender differences of this association in Korea. To evaluate relation between serum uric acids and metabolic syndrome markers, anthropometric and biochemical analyses data was obtained from National Health Examination 2005 and 5,523 (M=3,097; F=2,426) data was analyzed. Results by quartile of serum uric acid levels in females showed that increased serum uric acid level was associated with elevated levels of total-. LDL-cholesterol, and triglycerides, whereas association between serum uric acid and total cholesterol levels was not observed in male subjects. In both female and male, higher quartile of serum uric acid level were linked with lower levels of HDL-cholesterol. In regression analysis, association of serum uric acid levels with fasting glucose levels was significant in female subjects only. In conclusion, higher serum uric acid levels were associated with metabolic syndrome indices, however gender differences were existed for total cholesterol.

식품제조회사의 곤충이물 관련 클레임 분석을 위하여 2013년 2월~2015년 2월까지 식품제조기업의 곤충이물 관련 클레임 211건을 조사, 분석하였다. 제품유형 별로 면류(봉지면, 컵면)의 경우 179건을 분석한 결과 제품의 유통과정과 소비자의 소비 단계에서 59.2%가 발생하였으며 해충의 발생유형은 치사성충 41.3%, 치사유충이 26.3%로 나타났다. 해충유형은 산림, 경작해충 39.7%, 저장해충이 19.6%였으며, 나비목과 딱정벌레목의 비율이 높게 나타났다. 저장해충의 경우 화랑곡나방, 권연벌레, 수시렁이류 순으로 높게 나타났다. 해충 클레임의 경우 제품의 유통, 보관 중 포장지 천공, 실링불량, 파손으로 인한 오염과 소비자 사용 중 오염될 가능성이 높아 제품 내부로의 해충의 유입을 차단하여 식품이물 저감화 방안을 강구해야 할 것으로 판단된다. 본 연구는 2016년도 식품의약품안전처의 연구개발비(16053실용연556)로 수행되었으며 이에 감사드립니다.

흰점박이꽃무지(Protaetia brevitarsis seulensis)는 딱정벌레목 꽃무지과에 속하는 곤충으로 갈색거저리 유충이 처음 식품 원료로 인정받은 데 이어 두 번째로 식품 원료로 인정받아 약용으로 널리 쓰이고 있다. 현재 흰점박이꽃무지 의 국내 사육 농가는 약 430여 개로 파악되고 있으며 대부분의 농가에서 응애 발생 피해로 많은 어려움을 겪고 있다. 이에 흰점박이꽃무지 기생응애의 서식 특성을 파악하고자 흰점박이꽃무지에 기생하는 응애를 채집하여 현미경 을 통해 주기적으로 관찰하였다. 그 결과 응애가 흰점박이꽃무지 관절에 붙어 체액을 흡즙함으로써 필요한 영양분을 섭취하는 것을 확인하였다. 암컷과 수컷의 형태에 차이가 있었으며 이들의 교미 후 암컷의 산란을 통하여 새로운 개체가 발생하였다. 또한 습한 환경에서 움직임이 활발하였고 건조한 상태에서는 알 또는 충이 점차 마르며 생존하지 못하는 것을 확인하였다. 본 연구는 흰점박이꽃무지 기생응애의 서식 특성을 구명하여 농가의 응애 피해 저감을 위한 기초 자료로 활용하고자 한다.

곤충은 학습 및 애완용, 화분매개용, 천적용, 의약용, 환경정화용 등 다양하게 활용되고 있으며 최근에는 식품 원료로써의 역할이 대두되고 있다. 이처럼 곤충에 대한 관심이 높아짐에 따라 국내 곤충 사육 환경의 기초기반 자료를 확보하기 위하여 국내 주요 산업곤충 사육농가의 분포 및 실태를 조사하였다. 각 조사는 지역별로 실시되었으며 주요 산업곤충인 갈색거저리, 쌍별귀뚜라미, 흰점박이꽃무지, 장수풍뎅이, 동애등에에 대하여 규모, 용도, 사육시설형 태 등을 조사하였다. 전체 산업곤충 농가는 867 농가였으며 그 중 갈색거저리 사육농가는 126, 쌍별귀뚜라미 43, 흰점박이꽃무지 433, 장수풍뎅이 241, 동애등에 24 농가로 조사되었다. 지역별로는 경기지방이 246 농가로 가장 많았으며 경남 147, 경북 113, 충북 91, 전남 75, 전북 73, 충남 66, 강원 35, 서울 10, 인천 4, 광주 2, 세종 2, 울산 2, 대전 1 농가 순으로 집계되었다.

장수풍뎅이(Allomyrina dichotoma Linnaeus)는 흰점박이꽃무지와 함께 최근에 한시적 식품원료로 승인된 곤충으로 사육의 규모가 확대 될 것으로 전망되며, 사육 시 먹이원인 참나무발효톱밥의 수요도 증가 될 것으로 예측된다. 따라서 유충먹이 구입 시 경제적 비용절감과 버섯재배 농가의 부산물활용에 따른 신 소득창출을 모색하고자 버섯 수확 후 배지를 이용하여 장수풍뎅이 유충을 차신고, 잎새, 표고, 산느타리버섯 수확 후 배지로 실내사육(온도 25℃, 습도 65%, 광 16L:8D)을 실시하였다. 장수풍뎅이 유충을 사육하며 체중의 변화를 조사한 결과, 표고 수확 후 배지에서는 23.3g의 높은 체중 증가율을 보인반면 차신고 수확 후 배지에서 13.5g으로 낮은 증가율을 보였다. 잎새, 산느타리 수확 후 배지 및 참나무 발효톱밥을 단독 또는 혼합하여 사육 시 참나무 발효톱밥 대비 산느타리 수확 후 배지 단독처리구에서만 가장 낮은 체중 증가를 보였고, 사육 중 사충율도 산느타리 수확 후 배지가 포함된 처리구에서 높게 나타났으며, 잎새버섯 수확 후 배지에서는 체중의 증가와 사충율에 있어서 양호한 결과를 보였다.

이동성 해충인 벼 멸구류를 조사하기 위해 우리나라를 포함하여 아시아지역 9개국에서는 농촌진흥청 아시아농식품 협력협의체(AFACI) 프로그램의 지원으로 “아시아지역 이동성 벼해충 국제협력네트워크 구축”프로젝트를 수행하고 있다. 본 연구에서는 아시아지역 각국의 멸구류 포장 발생실태를 파악하기 위해 개발한 끈끈이카드를 이용한 벼 멸구류 및 거미류 조사 방법을 이용하여 2013년부터 2015년까지는 충남 홍성, 경기 화성, 전북 김제와 완주지역을 조사하였고, 2016년에는 경남 거창과 밀양, 전남 신안, 전북 완주지역을 조사하였다. 2015년과 2016년 완주지역의 애멸구와 흰등멸구는 50개체 정도 조사되었으며, 벼멸구는 발견되지 않았다. 거미류는 모든 지역에서 후반기로 갈수록 개체수가 증가하는 경향을 보였다.

곤충(이하 무척추동물 포함) 및 미생물은 매우 풍부한 생물다양성으로 오랫동안 지구상 거의 모든 지역에서 서식하고 있다. 이들은 다양한 환경에서 뛰어난 생존능력을 지니고 있는데 그 중 하나가 효율적인 먹이섭식 방법이다. 본 연구진은 곤충 장(腸)내에서 먹이 소화에 관여하는 여러 미생물들을 분리 동정하고, 이들이 생산하는 다양한 효소들의 특성분석, 생산균주 개량, 경제적 대량생산 및 제형화 기술을 개발하여 관련 제품을 국내외 시장에서 사업화하였다. 대표적인 사례로, 무당거미(Nephila clavata)에서 분리한 미생물이 생산하는 고기능 단백질분해효소(protease)이다. 아라자임(Arazyme)으로 불리는 이 효소는 보통 조건에서는 물론 광범위한 온도, pH, 염분농도, 기질(substrates)에서도 상대적으로 높은 활성을 지니며, 천연 항생 및 항염증 활성과 함께 무독성인 독특한 특성을 갖고 있다. 현재 아라자임은 식품, 의약, 화장품, 동물사료 및 기타 산업 분야에서 활용되고 있으며, 그 용도범위를 계속 확대해가고 있다. 털두꺼비하 늘소(Moechotypa diphysis)에서 분리한 미생물이 생산하는 자일라나제(xylanase)는 기존에 보고된 상업용 효소보다 응용잠재력이 높은 환경조건에서 상대적으로 높은 활성을 지니고 있어 동물의 소화효율을 향상시키는 사료첨가제 등으로 개발, 국내외에서 사업화하였다. 그밖에 다양한 곤충으로부터 상대적으로 높은 활성의 리파아제(lipase), 만난아제(mannanase) 등도 개발하였다. 생물다양성보전협약(CBD) 및 나고야의정서(ABS) 레짐에 능동적으로 대응하면서 국가 전략적 신성장동력 확보를 위한 적극적 수단으로 최근 다양한 분야에서 곤충을 활용하는 움직임이 활발히 진행되고 있어, 관련 과학기술 및 산업 경제적 관점에서 큰 응용잠재력을 실현할 것으로 전망되고 있다. 기후변화, 인구문제, 경제위기 등 글로벌 환경과 이미 맞이한 4차 산업혁명 시대에, 국가GDP에서 연구개발비예산 비중이 세계적 선도 수준에 부합하는 관련 성과창출을 통해 R&D의 전주기적 선순환구조를 수행해야 하는 주체의 하나로서 우리 학회 회원님들의 역할이 더욱 기대된다.