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자연농업에 의해 생산된 배추의 품질 및 조리, 가공적성에 관한 연구
이현자,강근옥,황성연 안성산업대학교 1999 論文集 Vol.31 No.-
자연농업으로 재배된 배추와 일반 배추를 이용하여 김치를 담었을 때 숙성중 화학적, 미생물학적 및 관능적인 품질 변화를 알아 본 결과는 다음과 같았다. 자연배추가 일반배추보다 당질이 0.41%, 질산염은 약31배 정도 많았으며 기타 성분은 비슷하였다. 배추통김치의 담금실험에서 초기에 있어서 자연배추통김치의 호기성 전세균수는 일반배추보다 약 70% 이상 세균수가 적었으며 전 젖산균수가 담금 초기부터 급격히 증가하다가 적숙기를 지나서 감소하는 경향은 비슷하였다. 자연 및 일반배추통김치의 숙성기간 중 산도의 변화는 현저한 차이가 있어서 자연배추의 경우는 4주 후에도 식용할 수 있는 정도로 산도가 낮았으나 일반배추의 경우는 2주후부터 산도가 증가하여 식용할 수 없을 정도로 산패되었다. 배추통김치의 관능적 시험결과 자연배추통김치는 담근 2주후부터 일반배추통김치에 비하여 유의성 있게 현저히 우수하였으며 4주 수에도 기호도가 좋아서 일반배추통김치보다 가식기간을 두배 정도 연장할 수 있었다. Studies on chemical microbiological and sensory characteristics of cabbage and kimchi prepared by natural farming and usual farming. In the result, crude total sugar of natural Korean cabbage was 0.41% higher than usual Korean cabbage and other components were almost same. Total aerobic bacteria of natural farming Korean cabbage kimchi was about 70% compared with that of control at early stage of fermentation and total Lactobacilli was occurred vigorously after early stage and decreased gradually after optimum fermented stage at both sample. Changes of acidity of Korean cabbage kimchi during fermentation was remarkably different between natural and usual Korean cabbage kimchi. The acidity of natural Korean cabbage was as low as edible level after four weeks storage at ambient temperature but that of control was so high that usual kimchi could not eat them after two weeks storage. Sensory quality of natural cabbage kimchi was superior after two weeks fermentation compared with that of control and edible period of its could be prolonged twice.
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우리나라 大豆의 起原과 영양원으로서의 가치에 대한 고찰
李賢子 안성산업대학교 1985 論文集 Vol.17 No.-
The results of the study on the origin and value of the Korean Soybean as nutritional source was follow: 1. Korea belongs to one of the cradles of soybean, and the epoch of cultivation is supposed to be about 4 or 5 century before Christ. 2. The wile soybean is widely distributed in Korea, and at present various kind of soybeans are cultivated by formers. 3. As we consider the nutritive ingredients of soybean, it includes 41.7% of protein on the average, which is higher than that of America. It also contains essential amino acid except methionine and tryptophane. 4. The soybean contains 17.4% of fat content on the average, which is lower than that America. However, soybean oil is widely used as edible oil. paint, dyes, toilet articles and medicine manufacture. etc. 5. The soybean contains 22 through 29% of carbohydrate. It is noticeable that while it is immature, it contains starch, it hardly contains it when mature. 6. Vitamin obounds in B group, and minerals mostly contains Ca. p. Fe and Mg.
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이현자 안성산업대학교 1986 論文集 Vol.18 No.-
How scientifically and reasonably the meal mangement is done has great influence upon domestic economy, I think. The purpose of this paper is to examine the problems of meal management. In order to investigate the actual conditions of food intake, I chose randomly 179 families living in Ansung-Gun, kyunggi Province and had direct interviews with housewives. The main results of this study are as follows: (1) 26.3% of 179 families were furnished with old-fashioned kitchens, and 3.4% of them were without waterworks and drainage. (2) The ratio of the housewives who made a food budget was 65.4%, while the ratio of those who did not was as high as 34.6%; the reason for that was they were not accustomed to doing it. (3) In spite of the fact that 98.3% of them possessed refrigerators, the frequency of purchasing foods was high. (4) The time required for cooking and dist-washing was on an average 5 hours and 24.5 minutes a day. (5) In the process of cooking, favorite foods were considered first and next, taste aqnd nutrition. (6) The cooking frequency was high in such groups as the old-aged, large-familied and that of housewives without jobs. (7) The ratio of husband's assistance for kitchen work as low as 1% to 28%, while the ratio without husband's assistance was high as 39.1%. (8) The examination showed that 41.9% of housewives would like to have more convenient appliances to simplify cooking.
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이현자 안성산업대학교 1982 論文集 Vol.14 No.-
감자, 양파 및 밤을 자연저온저장고 (년중 온도변화 2~17℃, R.H 70~85%)에 저장하면서 理化學的 변화를 조사한 결과는 다음과 같다 1. 감자는 저장 3개월후에 양파는 7개월후에, 밤은 다음해 4월에 100% 발아하였다. 2. 감자는 다음해 8월에 양파는 4월에 100% 부패하였고 밤은 다음해 6월까지 약 8%가 부패하였다. 3. 감자, 양파 및 밤의 全糖은 저장기간이 경과함에 따라서 다같이 감소하는 경향이었다. 4. 감자의 유리당은 저장기간이 경과함에 따라서 현저한 증가를 보였고 양파의 유리당은 감자와는 반대로 저장기간이 경과함에 따라서 약간씩 감소하였으며 밤은 저장기간이 경과함에 따라서 약간씩 증가하였다. 5. 감자, 양파 및 밤의 ascorbic acid는 저장기간이 경과함에 따라서 약 50% 감소하였다. Potatoes, onions chestnut were stored at natural low temperature storage room (year-round temperature change, 2~17℃ R.H 70~85%) and the changes in physicochemical properties of its during storage were investigated. Potatoes and onions were 100% sprouted after 3 and 7 months storage respectively and chestnut was 100% sprouted in April following year. Potatoes and onions were 100% rotted in August and April and chestnut was 8% rotted in June following year respectively. Changes in total sugar of potatoes, onions and chestnut were decreased according to the elapse of storage period. Free sugar of potatoes was increased according to the storage period but that of onions in contrast to potatoes slightly decreased during storage and free sugar of chestnut was directly increased. The amount of ascorbic acid of potatoes, onions and chestnut were about 50% decreased at end of storage.
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菌株를 달리한 청국장의 製造에 關한 硏究(第1報) : 청국장메주 醱酵過程中의 成分과 酵素力
이현자,서정숙 韓國營養學會 1981 Journal of Nutrition and Health Vol.14 No.2
Bacillus natto 및 Bacillus subtilis 菌을 利用한 청국장메주 製造와 在來式方法에 依한 청국장메주 醱酵過程中의 成分과 酵素力을 比較檢討한 結果는 다음과 같다. 1) 發酵初期의 品溫이 50-55℃였으나 12時間後에 B. natto 와 B. subtilis 區는 48-52℃였고 在來式區는 40℃였다. 72時間頃에는 41-4℃로 試驗區에 따라서 品溫의 低下가 심하였다 . 2) ethyl alcohol과 還元糖은 12 時間頃에 最大値을 나타낸후에 滅少하는 경향이었으며 試驗區間의 差異는 거의 없었다. 3) pH 는 試驗區 모두 醱酵 12時間까지는 6.0이던것이 72時間頃에는 8.2 以上으로 나타났고 滴定酸度는 醱酵初期에 最大値를 나타냈다. 4) 아미노窒素와 水溶性窒素含量은 經時的으로 增加하는 傾向으로서 B. natto區, 在來式區, B.subtilis區의 順으로 높았다. 5) Amylase와 protease의 活性은 經時的으로 不規則的인 變化를 보였고 試驗區間의 差異가 없었으나 酵素活性은 大體로 微弱하였다. 本 實驗에서 B.natto 區가 청 국장메주 製造 菌株로서 成分과 官能面에서 優秀하였다. In order to study the changes of components and enzyme activities during Chungkookjang-Koji preparation, the Kojies were prepared with Bacillus Natto, Bacillus subtilis and traditional method. The temperature of Koji materials during Koji preparation was very different according to the experimental group. The content of ethyl alcohol, reducing sugar, amino nitrogen and water soluble nitrogen were changed by the Koji preparing stage and experimental group. Amylase and protease activities showed on irregular change on standing and their activities were not remarkably different among the groups and appeared weakly.
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