초고압균질 가공에 의해 제조된 초미세 비지 현탁액의 영양성분 및 항산화성

이선호 한국식품저장유통학회 2015 한국식품저장유통학회지 Vol.22 No.5

Biji is a tofu by-product made by squeezing the liquid out of the dregs left over from making tofu. The objectives of this research were to break the biji into sub-micron-scale particles and to prepare a biji sub-micron suspension having increased quality characteristics such as antioxidant capacity, polyphenol, dietary fiber, and soluble protein contents, in comparison with untreated biji. Disruption of biji by an ultra-high-pressure homogenization (UHPH) process was used to prepare the sub-micron suspension of biji. UHPH can be used to prepare emulsions or suspensions with extremely small particle sizes. The effect of the UHPH process on biji was studied at 1,000, 1,500, and 2,000 bar. The extraction yield increased up to 1.64 times by breaking the biji to form a sub-micron suspension. The soluble dietary fiber, protein, and free amino acid contents were increased by the UHPH process (p<0.05), in comparison with those of untreated biji. Furthermore, the total sugar, free sugar, and total polyphenol contents of biji were augmented by the UHPH process. Antioxidant activity (ABTS) after exposure to UHPH (1,000-2,000 bar) was well retained (p<0.05). The extraction efficiencies and nutritive components were enhanced by increasing the pressure in the UHPH process.

기이한 것에 대해 이야기하기- 王士禛의 「池北偶談」 ‘談異’ 분석

박지현 한국중국언어문화연구회 2008 한중언어문화연구 Vol.- No.18

This paper examines the characteristics of the biji 筆記 narrative as storytelling discourse, focusing on the concept of "the strange" in the "Tanyi" 談異 (Talking about the strange) chapter of Chi bei ou tan 池北偶談 (Casual talks on the north of the pond). In China, the tradition of "strange" stories goes back to zhiguai 志怪 and chuanqi 傳奇. Biji is in the tradition of zhiguai, the intellectual narrative discourse, and thus is distinguished from chuanqi, the literary narrative discourse. However, there is a significant difference between zhiguai and biji: while the goal of zhiguai is to explore "the other world" that contrasts with "this world" and construct a self-contained system of signs of that world, the goal of biji is to grasp the "otherworldliness hidden in this world" and create discourses on its secondary cultural meanings. In this sense, we may consider zhiguai as religious discourse that focuses on "the other world," and biji as social discourse that focuses on "this world." In terms of the change in the boundary of "the strange," biji narrative's interest in "this world" means the extension of the boundary drawn by zhiguai, which focuses on "the other world." It also signifies the internalization of the boundary in the sense that the direction of the extension is inward rather than outward. At the center of this change is the secularization of the narrative interest: while the narrators of zhiguai aspire to recognize and apprehend "the other world," i.e. the world of "you" and "the unknown" as opposed to the world of "I" and "the known," the narrators of biji have a strong desire to culturally assimilate the otherworldliness that exists in the subjective space. Also worth noting is that, in the Ming-Qing period, the formation of the biji discourse seems to enabled the literati, the subject of narration, to constitute the context and discourse of the world, and thus have formed the foundation of the usual intellectual communication. Moreover, it is very plausible that the biji discourse functioned as the major site of public opinion during the pre-modern era. It is probably because the biji tradition was deeply embedded in Chinese society that modern Chinese newspapers in the late 19th century, formed under strong Western influences, seems to be not very far from the literati biji in terms of the composition of discourse and the contents.

청대필기(淸代筆記)와 문인(文人), 그리고 지식의 성격

최형섭 중국학연구회 2009 중국학연구 Vol.- No.50

This paper is intended to show several characteristics of biji(筆記)vdiich were written in Qing dynasty. Here, I dealt with 17th-19th century’s twelve famous works including Wang Shizhen(王士祯)’s Chibebutan(池北偶談),Zhao Yi(趙翼)’s Yanbaozaji(簷曝雜記),Li Dou(李斗)’s Yangzhouhuafanglu(揚州畵舫錄)etc. Especially I focused on the changes of Qing dynasty’s biji which do not seem to be distinct but actually have very important meaning. Though the changes are minute, they can reveal a part of literati’s intellectual and cultural conditions of Qing dynasty. What I emphasized in this paper is as follows. First, I pointed out that Qing dynasty’s biji had acted as a media which delivered contemporary knowledge and information. These topics which were principally treated in biji are the following examples, political and military issues, natural disaster and relief activities, contemporary person and family, customs of various race, Western race, religion, animal, commerce etc. Second, Qing dynasty’s biji reveal much more localism than any other dynasty’s. I think that it is related to the development of local culture in Qing dynasty. The fact that Qing dynasty’s local magazine(地方志)accounts for 70% of the existing local magazine in China shows Qing dynasty’s developed local culture. Third, I insisted that Qing dynasty’s biji had the tendency of individualism. Biji included private and different experiences and feelings of the individual in everyday life. This tendency of biji was related to other writings such as diaries and autobiographical writings, which continuously had become popular since 16th century. I maintained the view point that a part of Qing dynasty’s intellectual, cultural conditions and literati’s thoughts were based on these backgrounds. These figures don’t seem to be distinct and didn’t form the main current in biji. However, I think that these phenomena deserve to be thought much of, because these factors had influenced to cause the minute split of solid value and thought system in Chinese traditional society, and had helped to prepare and to go toward modern society.

압출성형 공정변수가 압출성형 비지의 이화학적 특성에 미치는 영향

정상현,권경태,류기형 한국산업식품공학회 2018 산업 식품공학 Vol.22 No.1

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.

Aspergillus Oryzae로 발효시킨 비지메주의 항비만 및 지질개선 효과

이상일,이인애,이예경,김순동,이지언,최종근,박종필,임종환,서주원 한국영양학회 2013 Journal of Nutrition and Health Vol.46 No.6

In this study, we designed to confirm the dietary effect of anti-obesity of fermented soybean curd residue (FSCR; SCR-Meju; Biji-meju) by A. oryzae, which is well known as a Korean traditional meju microbe. We observed that body weight gain, serum and hepatic lipid profile, as well as the activity of ROS generating enzyme and ROS scavenging enzyme in high-fat diet induced obese mice fed experimental diet (SCR and SCR-meju). Body weight gain and epididymal fat weight of HC (high-fat diet control) was markedly higher than that of NC (Normal control). Conversely, body weight gain and epididymal fat weight of the SCR (Biji) and SCR-meju (Biji-meju) group was significantly lower than that of HC; these of the SCR-meju group was lower than that of the SCR group. Furthermore, serum TG and total-cholesterol and LDL-cholesterol contents of SCR and SCR-meju groups were lower than that of HC, and HDL-cholesterol level of the SCR-meju group was significantly higher than that of HC. In conclusion, although precise mechanisms of the antiobese effects of SCR-meju in this study are unknown, the present study provides an experimental evidence that SCR-meju may prevent obesity and obesity related metabolic syndromes, such as hyperlipidemia, hypertension and diabetes, and liver disease by high-fat diet. Nevertheless, further study in this filed will be needed.

송대 陸佃 『使遼錄』의 연구 : 逸文의 재구성과 역주

홍성민(Hong Sungmin) 한국외국어대학교 역사문화연구소 2022 역사문화연구 Vol.81 No.-

요대 역사를 연구하는데 있어서 정사인 『요사(遼史)』는 매우 소략하여 그 실상을 밝히는데 어려운 점이 많다. 따라서 풍부한 송대 사료에서 요 관련 사료를 찾는 작업이 다양하게 이루어져 왔다. 송대 기록 중에서 송의 사절이 요에 갔다 온 후 작성한 『사요어록(使遼語錄)』도 요에 관한 중요한 정보를 제공해 준다. 한편, 송대 필기사료(筆記史料)에서도 다량의 요 관련 기사가 확인되는데, 그 연원을 살펴보면 『사요어록』에서 유래하는 경우가 있다. 육전(陸佃)의 『사요록』의 경우, 육유(陸游)의 발문을 통해서 그 존재를 확인할 수 있지만, 이미 산일되어 현재는 온전한 형태로 남아있지 않다. 다만, 육유의 필기인 『가세구문(家世舊聞)』과 『노학암필기(老學庵筆記)』 등에서 그 일문이 확인된다. 따라서 본고는 『가세구문(家世舊聞)』과 『노학암필기』의 판본상의 특징을 고려하면서 육전(陸佃)의 『사요록』을 재구성하고 역주를 수행하였다. 이를 통해 육전 『사요록』에 관한 이해를 심화시키고, 더 나아가 11~12세기 동아시아의 역사상의 이해에 도움이 되고자 하였다. Because of the official history entitled Liao Shi 遼史 is very brief, it is not easy to research on the history of Liao dynasty. Therefore, the work of searching for historical materials related to Liao from the historical materials of the Song dynasty has been carried out. Among the record of bureaucrats of Song dynasty, Shiliao Lu 使遼錄, the embassy reports, also contains important information of Liao dynasty. On the other hand, a large number of articles related to Liao dynasty in the notebooks confirmed by bureaucrats of Song dynasty, may be derived from the Shiliao Lu. In the case of Lu Dian s 陸佃 Shiliao Lu, has been confirmed by his grandson Lu You s 陸游 postscript, but it has already been scattered. However, the fragments of Lu Dian s Shiliao Lu contain in Lu You s notebooks entitled Jiashi Jiuwen 家世舊聞 and Laoxuean Biji 老學庵筆記. In this article, the author will reconstruct and translate Lu Dian s Shiliao Lu while considering the characteristics of the editions of Jiashi Jiuwen and Laoxuean Biji.

조선후기 글쓰기 전통에 의한 지식의 재생산 - 페르비스트의 세계지리지를 중심으로 -

박혜민 ( Park Haemin ) 한국한문고전학회 2024 漢文古典硏究 Vol.48 No.0

This thesis examined how intellectuals in the 18th and 19th century Choson recontextualized and reclassified the world geography described in books known to have been edited by Ferdinand Verbiest, within the traditional narrative framework. It also examines how Verbiest's World Geography, in order to be disseminated in contemporary Choson, was detached from Western intellectual frameworks, culturally reproduced as traditional writing, and consequently perceived by Choson intellectuals as Western knowledge. World Geography, published in China, was a text produced by Jesuit missionaries to promote the coherence of Western science with Catholic doctrine. However, East Asian intellectuals imported Western geographical knowledge into existing academic categories, thereby diluting its original social and cultural contexts. This refinement reflects traditional writing practices. In 18th and 19th century Choson, Biji筆記 was utilized contemporaneously to handle expanding knowledge. Three practices were identified as follows: 1) Attribution to 'Others': Yun Dong-gyu relegated narrative works, such as Taoist myths and Buddhist narratives, which were excluded from the Confucian perspective, as others and refused academic engagement. 2) Reclassification: Lee Don-jung attempted to reclassify the term Western as a new category named Five continents which conflicted with the Sino-centric categorization of the Eastern concentric world. 3) Recontextualization: Lee Gyu-gyeong recontextualized Western geographical knowledge within the framework of historical knowledge or classified it as a genre of Zhi Guai based on literary characteristics. From today's perspective, the writing of late Choson world geography might seem merely an attempt to adapt or assimilate new knowledge into the existing frameworks. However, the perpetuation of existing arrangements and categories maintains cultural reproduction, making unfamiliar methods appear illogical. Therefore, observing the transformation of knowledge landscapes through translated Western geography is crucial for syntactic studies. This historical perspective of knowledge reveals and emphasizes points of change, suggesting a new perspective on the continuity of intellectual currents in academia.

건조비지분말의 물리적 특성에 대한 단백질과 지질 함량의 영향

김재현,정진부,김현석 한국산업식품공학회 2018 산업 식품공학 Vol.22 No.4

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.

마우스 RAW264.7 세포에 대한 비지 추출물의 항염증 활성

박수빈,송훈민,김하나,박광훈,손호준,엄유리,박지애,정진부 한국자원식물학회 2018 한국자원식물학회지 Vol.31 No.2

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. Key words - Anti-inflammation, Biji, MAPK, NF-κB 비지는 대두 가공 시 생산되는 부산물로 대부분 폐기되고 있는 실정이지만, 최근 비지를 유용한 자원으로 이용하기 위한 기능성 연구가 진행되고 있다. 그러나 비지의 항염증에 대한 연구가 미비하여 본 연구진은 비지추출물이 마우스 대식세포인RAW264.7에 LPS에 의한 염증 반응에 미치는 영향을 평가하였다. 본 연구에서 비지추출물은 NF-κB와 p38의 활성 억제를 통해 만성염증 유발인자인 NO, iNOS, PGE2, COX-2, TNF-α 및IL-1β의 발현을 억제하는 것으로 확인되었다. 따라서 비지는독성과 부작용이 적은 항염증 관련 식의약 소재로 활용될 수 있을 것으로 사료된다.

비지 첨가에 따른 국수의 제면 특성 변화

최현민,장혁순,이난희,최웅규,Choi, Hyeon-Min,Jang, Hyeock-soon,Lee, Nan-Hee,Choi, Ung-Kyu 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.6

The objective of this study was to determine the characteristics of noodle dough made with biji powder (2, 4, 6 and 8%). Increase in the amount of biji powder significantly increases the water-binding capacity and decreases lightness (L) (p<0.05). The changes of redness (a), yellowness (b) and size of pore were insignificant. In the case of raw noodle, hardness, springiness, gumminess and chewiness of raw noodle significantly increased with increasing concentrations of the biji powder (p<0.05). Hardness of cooked noodle increased according with increase in concentration of biji (p<0.05). Springiness was increased up to 4% of biji concentration and slightly decreased at higher concentrations (p<0.05). Adhesiveness and cohesiveness of cooked noodle decreased according with increase in concentration of biji (p<0.05). The was no significant changes in the gumminess and chewiness. Taken together, addition of 4.0% biji powder to noodle dough may improve the preference of noodles.