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- 저자 : 오영주(Young Ju Oh) (검색결과 117 건)
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오영주,백원기,이우철,Oh, Young-Ju,Paik, Weon-Ki,Lee, Woo-Chul 한국생태학회 2002 Journal of Ecology and Environment Vol.25 No.3
1997년 임형탁에 의해 신종으로 기재된 자병취(Saussurea chabyoungsanica Im)에 대한 실체를 파악하기 위해 새로운 분포지를 조사하였고, 이 종에 대한 식생구조와 토양환경요인을 분석하였다. 자병취는 태백산맥계에 속하는 만덕봉, 석병산, 석개재, 덕항산의 능선부 등 모두 석회암 지대에서 발견되었고, 이들 지역 중 석개재는 하부대석회암층, 석병산, 만덕봉, 덕항산은 상부대석회암층에 속하는 지역이었다. 이들 지역에 자생하는 자병취의 식물사회학적 조사결과, 식물군락은 광의의 신갈나무군락군에 포함되는 자병취-산거울군락군, 조록싸리-자병취군락, 조록싸리-자병취전형하위군락, 대사초하위군락, 민둥갈퀴-자병취군락, 참배암차즈기-자병취군락, 털댕강나무-자병취군락 등 1군락군. 4군락, 2하위군락으로 분류되었다. 자병취의 생육지의 환경요인을 분석한 결과, 주로 북사면의 능선부에 분포하며, 토양의 pH는 $7{\sim}8$ 범위의 전형적인 석회암지대임을 보였고 토양의 수분함량이 높고 유기물함량이 낮은 것으로 나타났다. 조사지역의 토심이 $1{\sim}10cm$, 상대광도가 $30{\sim}45%$에서 높은 빈도로 출현하는 것으로 보아 암반나출지나 임연부의 관목층이 우점하는 곳에 주로 분포하는 특성을 보였다. 자병취 자생지의 식생구조를 파악하여 군락 구분을 한 뒤, 각 군락별 토양환경의 특성을 조사하였다. 군락별 토양시료의 PCA분석 결과, 토양환경요인의 특성에 의해 대체로 군락구분이 가능하였다. 이차원공간에 표현되는 기여율의 누적값은 73%로 토성과 유기물함량, 토양함수량 등이 주요 요인으로 나타났다. Saussurea chabyoungsanica was recorded in new species by Lim Hyoung Tak in 1997. In order to understand the entity of new species, we investigated the new distribution sites, vegetation structure and soil environmental factors. Additionally discovered distribution sites of S. chabyoungsanica were Manduckbong, Mt. Sukbyoung, Mt. Duckhang, and Sukgaejae, which were located on ridge of the Taebaek Mountains. Those sites are typical limestone zones of Korea and among them Sukgaejae belongs to lower great limestone area and Manduckbong, Mt. Sukbyoung and Mt. Duckhang belong to upper great limestone area. According to the result of phytosociological study, plant communities of S. chabyoungsanica were classified by 1 Community group, 4 Communities and 2 Subcommunities; Carex humilis var. nana-Saussurea chabyoungsanica Community group in wide sense Quercus mongolica Community group, Lespedeza maximowiczii-Saussurea chabyounsanica Community, Galium kinuta-Saussurea chabyoungsanica Community, Salvia chanryonica-Saussurea chabyoungsanica Community, Zabelia coreana-Saussurea chabyoungsanica Community. Environmental factor analysis of habitat showed that the distribution site of S. chabyoungsanica was ridge of North aspect and displayed pH $7{\sim}8$ typical of limestone. Soil moisture content was high, whereas organic matter content was low. Considering its high occurrence in sites of $1{\sim}10cm$ in soil depth, and of $30{\sim}45%$ in relative light intensity, major distribution sites were outcrops and boundaries between shrubland and forest. After community division by vegetation structure in habitat of S. chabyoungsanica, we investigated characters of soil environment by community. As a result of PCA analysis of soil sample by community, it was possible to divide community by characters of soil environmental factor. The cumulative value of contribution rate represented in second dimension space was 73% and the major factors for that value were soil texture, organic matter content and field capacity.
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오영주,황인주,김찬식,강순선,고정삼 ( Young Ju Oh,In Ju Hwang,Chan Shick Kim,Soan Sun Kang,Jeong Sam Koh ) 한국응용생명화학회 1997 Applied Biological Chemistry (Appl Biol Chem) Vol.40 No.4
To assess the physiochemical characteristics of greenhouse Satsuma mandarin (Citrus unshiu Marc. var. miyakawa) produced in Cheju, were analyzed chemical compositions for fruits, external and internal factors influencing the edible quality. Changes in organoleptic value according to brix and acid content were also evaluated. The ratios of sucrose : glucose : fructose in citrus juice were 2 : 2 : 1.5. Citric acid as the main acid in the juice represented about 70% of total organic acid. Most of the amino acids were found to be nonessential amino acids. Deep yellow color of the citrus peel showed a significant relationship(r=0.563) with brix/acid ratio of the citrus juice, indicating the ripeness of the fruit. Since the acid content showed highly negative statistical relationship(r=-0.882) with the pH value of the juice, the pH value appears to be a simple indicator for the sourness of the fruit in the field test. The fruits were divided into 9 groups based on the brix/acid contents for sensory evaluation. The palatability patterns of each group changed depending on the acid content. The optimal ranges of brix/acid content for acceptable taste were 11 and 0.5∼1.0, respectively.
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오영주(Young Ju Oh) 제주학회 2009 濟州島硏究 Vol.32 No.-
본 논문에서는 밭곡식을 누룩으로 발효시킨 곡주(穀酒), 생선어패류를 소금으로 발효시킨 젓갈류, 콩을 발효시켜 만든 장류(된장, 간장), 배추의 꽃 등을 이용한 동지김치, 탁배기로 발효시킨 상애떡, 오미자의 당분을 발효시켜 만든 오미자차 등을 민속학적인 측면에서 1950년대 이전의 시점으로 살펴보았다. 술은 육지부와는 달리 쌀을 사용하기보다는 지역의 밭곡식인 좁쌀을 주로 이용하여 양조하였다. 청주보다는 외부세력에 의해서 도입된 증류주인 소주의 형태로 많이 만들었는데, 이는 기후 조건 상 저장성을 길게 하기 위한 선택이었다. 젓갈은 양념용이라기보다는 밥반찬용으로 쓰였다는 점이 육지부와 다르고, 토산의 다양한 생선어패류를 이용하였기 때문에 육지부에는 없는 젓갈류가 많다는 점이 유다름이다. 콩을 발효시킨 장류는 된장이 주를 이루고 열처리하지 않고 생으로 양념한다는 점이 특이하고. 육지부에 흔한 청국장이나 고추장을 만들지 않아 된장에 의존한 식생활을 영위하였음을 알 수 있었다. 한반도의 주 부식이라고 할 수 있는 김치는 제주에서 거의 제조되지 않았다. 상애떡(霜花餠)은 외부에서 유입된 우리나라의 대표적인 발효찐빵이라고 할 수 있고, 의례음식보다는 식사 대용식으로 이용되었다는 점에서 빵문화로서 그 식문화적 존재 가치가 있다고 본다. 오미자차는 오미자의 당분을 발효시켜 얻은 액상차로 야생의 효모와 유산균에 의한 자연발효 방법에 속한다. 결론적으로 발효음식의 이용과 기술의 발전은 결코 어느 날 돌발적으로 발생하지도 않고 또 우연히 일어나는 것도 아니며, 끝임 없이 의존의 법칙과 연속의 법칙에 의존하고 있다고 말할 수 있다. The purpose of this study was investigated historical folkloristic background on Jeju traditional food fermentation culture in environment of East Asia. Jeju s food fermentations could be classified in a number of ways (1) alcoholic beverages fermented by yeasts; (2) pickles fermented with lactobacilli; (3) fish fermented with lactobacilli; and; (4) soy proteins fermented with molds with lactobacilli and yeasts; (5) berad fermented with alcoholic cereal beverage. Since humans arrived in Jeju island, fermented foods had been the most intimate relationships aiming man (men/women-humans), microbes and foods in the religion(shamanism), which were the source of alcoholic foods(Omegisul, Gosorisul), beverages(Shindari, Omija tea), pickled vegetables(Dongjikimchi), salted fishes(fish paste, fish sauce) soy protein amino acid/peptide sauces (Gganjang) and pastes(Deonjang) with meat-like flavors, and leavened and sourdough steamed breath(Sangaetteok). There were two major food problems(starvation and undernutrition) in Jeju, due to poverty, drought, environmental disasters and war combined with lack of means to take food. Under this serious situation, these fermented foods had provided and preserved vast Quantities of nutritious foods in a wide diversity of flavors, aromas, and textures which enriched the human diet in Jeju island. There was a great difference between Jeju island and mainland of food behaviors and thoughts for preparison-production-distribution-consumption in traditional food fermentation culture. Further comparative study is required to evaluate the food fermentation cultural relationship between .Jeju and other East Asian countries.
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훈제 고등어를 이용한 필렛형 조미료 및 복합 분말조미료의 개발
오영주(Young Ju Oh),오혁수(Hyuk Su Oh) 한국조리학회 2001 한국조리학회지 Vol.7 No.3
In oder to develop fillet-type seasoner and mixed powder-type seasoner using smoked mackerel as primary material, processing conditions of the mackerel meat and flavoring extract from various materials were examined. The approximate composition of mackerel meat and mixed powde-type seasoner using mackerel as primary material were 10.9 and 11.7% for moisture, 79.1 and 57.2% for crude protein, 5.3 and 2.9% for crude lipid. and 4.3 and 24.6% for crude ash, respectively. It was suitable to simmer raw mackerel in 3% chitooligosaccaride solution at 80℃ for 10 min.. for the enhancement of reaction their meat and chitooligosaccharide. Considering effect of type of woodsmoke on organoletic properties of mackerel after smoking, oak and mixture(oak wood+citrus wood=1:1) were superior to another woodsmoke, the smoking conditions favoring the most overall preference were 80℃, 25min. for smoking time, 200℃, 20min. for baking, and 100℃ 4hrs. for drying. The optimal material mixing ratio for mixed powder-type seasoner was powder of smoked mackerel 60%. dried anchovy 15%, dried sea tangle 10%. The most appropriate extraction condition of mixed powder seasoner with packing tea bag(10g/bag) was 98℃ for 5min. in the boiling water.
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