카제인 제제의 육제품에 첨가효과

李聖甲 안성산업대학교 1991 論文集 Vol.23 No.-

돈육과 어육에 비육단백질인 우유카제인의 첨가효과를 재구성육제품에 원료육의 1.0, 2.0및 3.0% 수준에서 조사하였다. 원래 caseinate는 물과 우유주엥서 용해성 항상 등 좋은 기능특성을 부여하고 있어 소시지 같은 육제품의 유화능과 보수능의 안정효과면에서 중요하다. Caseinate첨가량의 증가는 결착력 증가를 가져오나 적정량이상이 되면 탄력성이 저하되는 경향이다. 그리하여 카제인의 소시지에 첨가량은 2.0%이하가 적당하고 유화시의 유지(油脂) 온도는 80˚이하에서만 우수한 제품을 얻을수 있다. The effect of the addition of milk casein as non-meat protein for pork and fish paste were evaluated at 1.0, 2.0 and 3.0% levels of pork and fish paste weight in the restructured product. Originally, Caseinates posses good functional properties such as solubility in water and milk, stabilizing effect being important in sausage manufacture, emulsification capacity and water holding capacity. The increase of the caseinate level led to a significant increase in binding power but a decrease in tensile strength. So the amount of added caseinates to sausage (including fish paste product) should not exceed 2.0% and emulsion temperature must kept below 80℃ for desirable final product.

우리나라 연·기금 단체의 기금운용 문제점 및 개선방안 : With Emphasis on Financial Perspective

신승국,김용갑 용인대학교 산업경영연구소 1999 산업경영논총 Vol.5 No.-

The pension and fund raising institutions of our country has been growing rapidly in quantity. But in respect of quality, They loose asset management, inability in application of sophisticated financial skill, less flexibility in business operation, lack in entrepreneurship of top manager, and inapt handling of drastic environmental change which they are confronted cause thorn to be drowned in unstable financial status. People obliging tem be a member of these institutions regardless of theiy will expect to improve effective operation of pension and funcls So the performance of these institutions is closely related with the stabilization of livelihood and the welfare of their members. This article has suggested some financial schemes which would lead to the good performance of these institutions, particularly in their fund raising perspective.

어린이 영양식품 제조에 관한연구

이성갑 안성산업대학교 1997 論文集 Vol.29 No.2

This experiment was carried out to investigate the feasiability of producing baby food from cheap cereals such as rice (including gelatinous rice) barley,wheat,corn and soybean with particular attention to storage and transportation as well cereal suitability for serving a little child in view of physical properties, the technology and practice on the puffing milling,heat drying and high pressure cooking of cereal flour were investigated and obtained following results: 1. Proper concentration of cereal meal by high pressure cooking at 115℃ for 30min. was 25% total solid for making α-starch and softening protein. 2. From the dietary food point of view, good cereal materials were rice,barley,wheat, corn and soybean for baby food. 3. Characteristics of trial product was soft powder with yellowish-white in color, sweetish nice pleasant in taste and good nutrition value just as mother's milk. 4. Requirement amount of a daily supplement amino acid, vitamins and minerals for over one year baby was appropriated 100 gm of trial product.

障碍者 Recreation의 成立史에 관한 考察 : Avedon의 三國志 [引用]을 중심으로

金成龍,薛甲石 군산대학교 1989 論文集 Vol.16 No.-

In this study the authors investigated into the quotations of chinese "Sam Kuk Chi" cited by Avedon E.M.in his book "Therapeutic Recration Service Prentice Hall Inc 1974" As a result of the Preceding the followings are dedicated" (1)Chinese "Sam Kuk Chi" cited by Avedon Was not from Original one as an official History he quoted it from a novel of Sam Huk Chi being translated into English. (2)It is hard to say that Hua To engaged in a game of wei-chi during the opera-tion in the novel was the historycal precedent as recreative therapy or therapeutic recreation because this was neither prescribed by kuan Yu nor play "Go" for restoring physical conditions by Hua To, (3)It is hard to say that "the sports of Five Amimals" Cited by Avedon is the Historyical precedlent as therapeutic recreation because which is a kind of medical gymnastic Called Dau Yim"

유산균 발효물이 제빵품질에 미치는 영향

이성갑 안성산업대학교 1995 論文集 Vol.27 No.-

Baked bread as western people mainfood is one of the oldest arts known to man. Today commercial bakeries compressed pure yeast preparations, giving rapid rise to the dough and short proving time. But the sour ferment of barm dough was the most important part of the production of bread and the lactic acid produced by the bacteria contributed to the distinctive flavour and texture of the finished bread, and it is also seemed to have a marked degree of control over the microbial flora of the barm. In this simple manner the San Francisco and similar sour ferments have been made continuously for over a centry, and have been maintained by rebuilding, the sour ferment, every eight hours, two or three times a day.

大豆油의 脫검, 脫色, 脫臭條件 變化에 依한 色相變化

李聖甲,朴泰淳 한경대학교 2004 論文集 Vol.26 No.1

Deodorized soybean oils(DSO) were obtained to 2 types. Sample 1 was carried out a general refining process, which is degumming-alkali refining-bleaching-deodorizing. Sample 2 and 3 were not general refining process, its were carried out only both decantation of insoluble impurities and batch type deodorizing(BTD). At this time, BTD was composed of 3 stages, operating differences were vacuum degree, maximum temperature, stripping steam and retention time etc. DSO obtained were appeared original physicochemical characteristics. Sample 1 had acid value 0.034, Lovibond color 9.1Y10.9R, peroxide value 0 meq/kg oil and thin yellow color's soybean oil. But sample 2 had acid value 0.078, Lovibond color 65.0Y/18.39R/4.2B/0.1N, peroxide value 0.7 meq/kg oil and bright green color's soybean oil. Sample 3 had acid value 0.072, Lovibond color 37.3Y/3.8R/0.1B/0.1N, peroxide value 1.6 meq/kg oil and dark brown color's soybean oil. These colorful DSO were expects as raw materials of various seasoning oils as like pine needle and/or perilla leaf seasoning oil.

靈芝버섯 栽培方法 改善에 關한 硏究

金成朝,李甲湘,李基炫,白承和 圓光大學校 1993 論文集 Vol.27 No.2

靈芝載培에 있어서 一般的인 栽培法을 改善하여 靈芝의 收穫量을 높이고 品質向上을 시킬 目的으로 菌絲의 活着條件, 種菌接種 時期 및 方法, 버섯培養地의 土養種類 등을 달리하고, 栽培舍 構造設備을 改良하여 靈芝를 栽培한 結果는 다음과 같다. 種菌接種短木에 菌接種時期가 1月, 12月, 2月, 3月, 4月, 順으로 氣溫이 올라 갈수록 菌絲活着 期間이 빨라져 버섯培養할 때 까지의 菌絲培養 期間을 10日 以上 短縮할 수 있었다. 菌絲培養床의 크기 中 菌絲培養床 幅을 各各 0.8m,1.2m로 하였을 때 같은 菌絲培養期間 동안의 菌絲活着率은 89.6%, 96.4%, 91.2%가 되어 菌絲培養床 幅이 1.0m에서 菌絲活着率이 가장 높았다. 接種短木에 種菌을 接種 後 密封方法은 스치로폴을 막은 後 파라핀으로 密封한 것이 菌絲培養條件에 關係없이 푸른곰팡이 發生率이 가장 낮았고, 스치로폴만 막은것도 新聞紙를 材料로 菌絲培養 條件을 改善하여 푸른곰팡이의 發生率을 파라핀으로 完全히 密封 것과 거의 같은 水準으로 抑制 시킬 수 있었다. 二重 비닐하우스 栽培舍內의 內部 하우스에 遮光幕을 設置함으로서 一般 裁培舍 하우스의 6個月 水準의 靈芝生育 適溫期間을 8個月 以上 까지 延長할 수 있었고, 收穫回數를 年 2回에서 4回로 늘릴 수 있었다. 內部 하우스에 遮光幕을 設置하여 改善한 栽培舍에서는 버섯培養 後 2年次에 目標水準 收穫量의 96.9% 까지 收穫할 수 있었는데 一般 栽培舍에서는 目標 收量의 89.1%만 收穫할 수 있었다. 收穫量에서도 改良 栽培舍의 上品靈芝收量이 一般 載培舍에 比하여 1.5倍의 增收를 보였다. 粘土含量이 가장 많고 모래 含量이 적은 E 土壤에서 雜菌發生이 가장 甚하여 靈芝의 收穫量 및 品質이 가장 低調하였다. To increase the yield and to obtain much better the quality on grown Ganoderma lucidum cultured, these experiments were conducted under carefully controlled in greenhouse with the following conditions on spawn spread related with tentative planting time of short timber inoculated, sealing methods with styrofoam only used and with sealing wax after styrofoam used, soil textures of planting sites, temperatures and growing time as the outside shield was commonly culture method and the inside shield was one of the methods improved itself in these experiments with double vivyl greenhouse. The results were as follow: Speeds of spawn spreading on inoculating Ganoderma lucidum to the short timber were faster when the temperatures were increasing as Jan.<Dec.<Feb.<Mar.<Apr., and it could be short more than 10 days for tentative planting time with inoculation. During the same time of tentative planting the rate of spawn was the highest at the width of 1.0m when the widths of tentative planting hotbets were 0.8, 1.0, and 1.2m, and the rates were 89.6, 96.4, 91.2%, respectively. Occurrences of green mold on inoculated timbers were the lowest as the sealing wax after styrofoam used without the conditions of tentative planting, and when there were surrounding the pile of timbers with styrofoam only used to seal inoculating holes with the second hand newspapers, those were almost the same level as the sealing wax after styrofoam used. When the shield over the roof of the inside greenhouse in the double greenhouse was set, the time on growing could be prolonged until more than 8 months and the yield could be increased 2 times more from 2 to 4 times as compared with the outside shielding over the vinyl that was the common culture method to be known. The culture with inside shielding could improve to be possible that the 96.9% of objective yield was done during two years only and that the amount of the best qualities was 1.5 times than in the common culture, the outside shielding, there was 89.1% of yield only at the same time. In sandy caly that was the least sand and was the most clay of the soils experimented there was the least of yield, there were the plenty of various germs occurred and there was not good in the quality.

생감 저장 기술에 관한 조사 연구

李聖甲 안성산업대학교 1993 論文集 Vol.25 No.-

감의 장기적 안전저장을 위하여 생감과실의 특성, 탈삽기구 각종 저장 기술들에 대한 연구를 종합검토하고 단감인 부유 품종을 대상으로 연구 한 결과는 다음과 같다. 1. 신선감의 호흡작용은 꼭지 부위에서 80%가 일어난다. 2. 생감은 식용화 하기위하여는 탈삽처리가 필요하며 탈삽방법으로는 온탕침지법, 알콜법, P.E 필름을 이용한 CO_2 밀봉 탈삽과 동결 탈삽이 있다. 3. 감과육은 저장중 효소의 작용으로 연화가 일어나고 저장용 생감은 건전한 것을 사용하여야 한다. 4. 생감저장기술은 유리병, 항아리, 양철통, 그리고 P.E 필름을 이용한 밀봉법이 있고 이중 P.E 필림밀봉한 저온냉장이 가장 우수하여 0℃에서 120일 이상 저장이 가능하였다. 5. P.E 필리 COVER법은 떫은감의 CO_2탈삽과 냉장을 동시에 대량으로 처리가 가능한 가장실용적인 방법이다. This studies were conducted to increase utilization an to improve problem through the investigation of characteristics, de-astringency and storage techniques of non-astringent persimmon. The results are summarized as follows. 1. More over 80% of respiration action in fresh persimmon was occured on fruit stems. 2. astringent persimmon have to artificial removal of astringency for direct edible purpose, deastringent methods were warm water treatment, alcohol treatment, C)_2 treatment and freezing technics. 3. Persimmon flesh was softened by enzymatic action during storage so, sound fruits should be chosen for storage purpose. 4. As storage methods of fresh persimmon, sealing storage by using glass bottle, earthenware, tin can and P.E film were available. when persimmon were stored in a P.E film bag at low temperature non-astringent cultivars had better storage life than astringent cultivars. The storage life on non-astringent persimmon was prolonged over 120 days at 0℃. 5. Cover method of P.E. film for persimmon storage was the most effective, due to remove astringency by CO_2 treatment and mass storage simultaneously.

Ficin의 酵素化學的性質에 관한 硏究

崔甲晟,徐在信 順天大學校 1985 論文集 Vol.4 No.1

One of ficin, isolated from Fig latex, was conducted to investigate some chemical properties of enzyme. The results are as follows; 1. The activity of crude ficin was 2.3 unit/mg and milk clotting activity was 8.33x10-²unit/mg 2. The hydrolytic activity to substrate was 6.8%, which is thought to be of low value. 3. While activities of enzyme after adding 10?? Mcysteine and those concentration of 2-mercaptoe thanol were high. 10-³M-Na₂S₄O?? was the strongest inhibitor among others. 4. The value of enzyme activity was the highest when the concentration of casein solution was 3%.

濃縮魚蛋白質 製造에 있어서 魚臭際去에 關한 硏究

李聖甲 안성산업대학교 1989 論文集 Vol.21 No.-

Flsh is a rich source of protein and will help to prevent the protein deficiency of humanbeing. Fish protein concentrate is generally considered to be a dehydrated, almost completely defatted product which may be flavorless or odorless. The quality of fish protein concentrate should not have more than a faint odor and taste and the minimum of fat content. It should be free from harmful solvent residues. Therefore requirements for good quality of fish protein concentrate should be removed the odor components and its precursors by solvent extraction and neutralized the smell by using condiments and spices, properly.