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RISS 인기검색어
- 검색키워드
- 저자 : 한삭명(Han, Sag-Myung) (검색결과 5 건)
- 무료
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- 유료
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한삭명,이주운,변명우,강일준,Han Sag-Myung,Lee Ju-Woon,Byun Myung-Woo,Kang Il-Jun 동아시아식생활학회 2005 동아시아식생활학회지 Vol.15 No.4
In order to evaluate their possible subacute toxicity, the male and female of SD rats were given to 30 kGy irradiated porridge for three months. During the experimental periods, appearance, behavior, mortality, food and water consumption of rats fed the 30 kGy porridge were not affected compared with the non-irradiated control. In urine analysis, hematological as well as in serum biochemical findings, no significant differences were found between the non-irradiate control and 30 kGy porridge group. Although minor changes in biochemical parameters were observed, they were in the normal ranges. These results indicate that porridge irradiated at 30 kGy did not show any toxic effects under these experimental conditions.
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한삭명(Han, Sag-Myung) 한국외식산업경영학회 2014 외식산업경영연구 Vol.10 No.1
South Korea"s The coffee market in the 21st Century, is the biggest hit as the market began to grow. Young A layer of coffee for passion mature layer until the extended for Esperanto has. In particular, Female-oriented Cafe consumption patterns of male-oriented change is going to have. In this way Such as coffee consumption tendency of silk in Korea as well, but not in the world of international expansion and, that is at the heart of global food companies said. In particular, People"s Republic of China coffee markets with infinite possibilities in the eye can be made. Another A Chinese coffee a day drink apiece should spend home If the coffee bean market only 500billion$in this that is forecast. In this way Such large markets and conquer for preparation is needed. In particular, Coffee and being involved in variety of equipment(Equipment & Utensil) industry in the market interested in tilting the reel you need to have.
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김윤선,한삭명,김종군,이영종,강일준,Kim Youn-Sun,Han Sag-Myung,Kim Chong-Kun,Lee Young-Jong,Kang Il-Jun 동아시아식생활학회 2005 동아시아식생활학회지 Vol.15 No.4
This study was performed to provide basic data that will predict the usefulness of buckwheat sprout as food materials. The quality characteristics of noodles prepared with buckwheat sprout powder were investigated The buckwheat sprout powder was added to the noodles in 0, 2, 4, 6, and $8\%$ in proportion to the weight of wheat flour, respectively. The added amounts of buckwheat sprout powder did not affect the volume of the noodles. The weight of noodles was decreased, whereas tumidity of the soup after cooking the noodles was increased with the increment of the amount of added buckwheat sprout powder. The color of powder mixture, wet noodles, and cooked noodles was changed by the addition of buckwheat sprout powder. Lightness(L) was decreased, whereas yellowness(b) and redness(a) increased as the amount of buckwheat sprout powder increased. In the texture analysis, hardness and chewiness of wet noodles were increased significantly by the addition of buckwheat sprout powder. Hardness, chewiness, and gumminess increased significantly in the cooked noodles with more than $6\%$ substitution of buckwheat sprout powder. Other textural properties did not show any significant changes. The results of sensory evaluation revealed that the overall preference of noodles with 2 to $4\%$ substitution of buckwheat sprout powder was better than other sample groups. Therefore, the appropriate amount of addition for the buckwheat sprout noodles was 2 to $4\%$ buckwheat sprout powder in proportion to the weight of wheat flour.
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이순옥(Soon Ok Lee),한삭명(Sag-Myung Han),김혜미(Hye-Mi Kim),정승경(Seung-Kyoung Jeung),최진영(Jin-Young Choi),강일준(Il-Jun Kang) 한국식품영양과학회 2006 한국식품영양과학회지 Vol.35 No.7
산수유의 영양성분과 냉면육수 제조시 항균효과를 조사하여 식품소재로써 산수유의 이용성을 증대시키는 기초자료로 삼고자하였다. 산수유의 일반성분은 건량기준으로 탄수화물 87.7%, 조단백질 3.2%, 조지방 4.5%, 회분 4.6%이었다. 산수유의 총아미노산 함량은 2,470 ㎎%로 나타났다. 아미노산 조성으로는 산성아미노산인 aspartic acid가 523㎎%, glutamic acid가 347 ㎎%로 높게 나타났다. 지방산은 총 포화지방산 함량 30.8%, 총 불포화지방산 함량 69.2%로 다가불포화지방산의 함량이 높게 나타났다. 지방산 조성을 살펴보면 linoleic acid가 33.3%로 가장 높았고, 그 다음으로는 palmitic acid (25.1%), linolenic acid(21.6%), oleic acid(13.2%) 순이었다. 무기질 중 칼륨함량이 건물기준으로 2,067.5 ㎎%로 가장 높았고 그 다음으로는 Ca 372.9 ㎎%, Mg 98.4 ㎎% 순이었다. 산수유의 유기산 함량은 gallic acid가 19,478 ㎎%로 가장 그 함량이 높았으며, 그 다음으로는 succinic acid(18,167 ㎎%), malonic acid(14,487 ㎎%), malic acid(13,018 ㎎%) 순이었다. 산수유 3 g을 첨가하여 제조한 냉면육수는 살균효과를 향상시켜줄 뿐 아니라 저장기간에도 균의 생육을 충분히 억제시켰다. 관능검사 결과는산수유 1.5 g을 첨가하여 만든 육수가 색깔, 냄새, 맛 및 전체기호도에서 좋은 영향을 미치는 것으로 나타났다. The chemical components and antimicrobial effects were investigated to provide basic data that will predict the usefulness of Corni fructus as food materials. The carbohydrate, crude protein, lipid and ash contents of Corni fructus were 87.7, 3.2, 4.5 and 4.6% in dry basis, respectively. Total amino acid content of Corni fructus was 2,470 ㎎%. Major amino acids of Corni fructus were aspartic acid (523 ㎎%) and glutamic acid (347 ㎎%). The compositions of total saturated and unsaturated fatty acids of Corni fructus were 30.8% and 69.2%, respectively. Major fatty acids of Corni fructus were linoleic acid (33.3%), palmitic acid (25.1%), linolenic acid (21.6%) and oleic acid (13.2%). The mineral contents of Corni fructus were 2067.5 mg% of K, 372.9 ㎎% of Ca and 98.4 ㎎% of Mg in dry basis. The organic acid contents of Corni fructus were 19,478 ㎎% of formic acid, 18,167 ㎎% of succinic acid, 14,487 ㎎% of malonic acid and 13,018 ㎎% of malic acid. Naengmyon yuksu (beef stock for cold noodles) were prepared with the addition of Corni fructus. Corni fructus added to Naengmyon yuksu inactivated microorganism and inhibited the growth of microorganism during storage at 10℃. Naengmyon yuksu added 1.5 g of Corni fructus showed the highest sensory scores.
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