梅實酒(非醱酵性)製造條件 關한 試驗(Ⅴ)

姜君中,崔相道 진주산업대학교 1982 論文集 Vol.20 No.-

This experiment was carried to determine optimum condition for the japanese apricot wine (nonfermentation) processing. The chemical constituent was analyzed according to different addable sugar, diluted ethanol and stored days. The results in chemical analysis were summarized as follows: 1. The pH and S.G was observed little difference. 2. The total acid was decreased by the after ninety stored days. 3. The more the sugar added, the higher the degree of sugar was observed, and the higher the concentration of diluted ethanol was , the higher the degree of sugar was observed but the longer the stored days were, the less the degree of sugar was. 4. The more the sugar added, the less the degree of ethanol was observed, and the higher the concentration of diluted ethanol, the higher the degree of ethanol was observed, also the longer the stored days were, the less the degree of ethanol was. 5. According to the results of chemical constituents in this experiment, the proper conditions of japanese apricor wine were 20∼30% addable sugar, 30∼40% diluted ethanol, and 90∼120 stored days at the room temperature.

有機水銀劑 및 窒素의 處理 濃度가 水稻의 初期生育에 미치는 影響

姜君中 진주산업대학교 1975 論文集 Vol.13 No.-

水稻의 初期 營養要素吸收에 있어서 窒素의 量 또는 有機水銀劑의 處理 濃度를 다르게 하였을 때 어떠한 影響이 있는가를 살피고저 水稻用 水耕液에서 栽培하여 調査한바 그 결과는 다음과 같다. 1. 水稻의 初期 성장은 窒素의 140ppm에서 280ppm사이의 濃度에서 가장 성적이 좋은 것으로 나타났다. 2. PMA, 品種과 PMA 그리고 品種, PMA와 窒素間에는 5%의 유의성이 인정되었다. 3. 窒素와 PMA 및 窒素間에는 고도의 유의성이 인정되었다. 4. 以上의 結果로 미루어 PMA의 處理는 水稻의 病을 예방하는 작용뿐만 아니라 窒素와의 어느 特有한 作用이 있는 것 같다. These experiments were carried out to investigate how the mount of nitrogen and the concentration of PMA added in cultural solution would effect the uptake of nutrition by excised paddy rice using ammonium sulfate as sources of nitrogen and the result are as follows. 1. The growth of rice was high between 140ppm nitrogen and 280 ppm. 2. There was a significant diference for PMA, between varieties and PMA's treatments and among the varieties, PMA and nitrogens. 3. There was a high significant aifference for nitrogens and between PMA and nitrogens. 4. To condude, It seems PMA has a specific function(stimulation) not only to protect the disease but also the uptake of nitrogens.

쌀의 첨가가 요구르트의 특성에 미치는 영향

姜君中 진주산업대학교 농업기술연구소 1994 農業技術硏究所報 Vol.7 No.-

본 연구에서는 찹쌀과 멥쌀, 그리고 찹쌀과 멥쌀 혼합한 것을 1%, 3% 및 5%씩 첨가하여 커드상의 요구르트를 만들고, 대조군(탈지 분유로만 만든 요구르트)과 비교하여 쌀의 첨가가 커드의 점도 및 pH 변화에 미치는 영향을 조사하였으며, HPLC를 이용하여 쌀 요구르트의 당류를 조사하였다. 찹쌀과 멥쌀의 첨가로 커드의 점도가 감소하였다. HPLC에 의한 당의 분석 결과를 보면 3% 찹쌀과 3% 멥쌀가루 첨가구에서 glucose, sucrose 및 lactose의 함량이 각각 0.16%와 0.16%, 5.86%와 7.45% 및 4.70%와 4.84%로 나타났다. Mixtures prepared with skim milk powder and of sticky rice, none sticky rice and the mixture of those were fermented with 8% sugar, 0.5% gelatin and yoghurt bacteria mixture(Str. thermophilus : L. acidophilus : Bif. bifidus = 2:1:1). In the pH of the fermented mixtures after 24 hours fermentation, there was no significant difference among the mixtures prepared with different mixing ratio of rice powder. The more the addition of rice powder the more the viscosity of the mixture occured. The free sugars produced during fermentation showed 0.16% glucose, 5.86% sucrose and 4.70% lactose in the mixture of 3% sticky rice, and 0.16% glucose, 7.45% sucrose, and 4.84% lactose in the 3% mixture of the none sticky rice.

光合成細菌의 特性과 그 利用性에 關한 硏究 : 1. 光合成細菌의 集積培養 및 施用 效果 檢討 1. The Enrichment Culture and its Effectiviness of Photosynthectic Bacteria Applied

강군중 진주산업대학교 농업기술연구소 2001 農業技術硏究所報 Vol.14 No.-

The photosynthetic bacteria(DS23) isolated from the pond located in Dasol-li, Gonyang-myun, Sachun-si, Gyeoungnam, Korea trends to increase its pH and the growth upto 5 days from the date incubated and decreased after that. The contents of bacterio carotenoid produced by these organisms continued increase upto 5 days and maintained almost same level after that. EC and pH of the soil before and after application of DS23 with concentration of 6600ppm through drip irrigation tube showed that it is for EC to decrease and for pH to increse.

백금저항제를 이용한 report내의 온도계측 시스템

姜君中,崔相道,金泰圭 진주산업대학교 1993 論文集 Vol.32 No.-

The tempearture measuring system which consisted of 8 bit A/D converter, singnal conditioning circuits and two of Pt 100 thermal resister was developed and tested. The temperature measuring errors by using the digital temperature calibration curves for measuring the temperature of the inside of retort and the cold point of the can in the retort were ± 1.524 ℉ and ± 0.312 ℉ respectively. The relation between the bulb temperature and the converted digital values tested from 50℃ to 150℃ gave strait lines with slop of 0.996(the sensor installed inside retort) and 0.999(sensor mounted in the cold point) respectively.

칡 전분의 첨가가 요구르트의 품질에 미치는 영향

강군중,이을희 진주산업대학교 농업기술연구소 2001 農業技術硏究所報 Vol.14 No.-

The plain yoghurt was manufactured by adding with 0, 1, 2, 3, 4% level of unit arrow root starch. As soon as the fermentation was over, the products were immediately kept in 5℃ refrigerator for 12 hours and analyzed pH, viscosity, viable cells lactic acid bacteria, organic acid and sensory property of the yoghurt. As the levels of arrow root starch in yoghurt mixture increased, the viscosity of the products increased, but the pH, the number of viable cells of lactic acid bacteria and the lactic acid of the yoghurt gave more value in 1% and 2% arrow root starch level yoghurt than any other levels. Generally high sensory evaluation scores were obtained from the yoghurt base treated with 2% arrow root starch.

통조림의 初溫 및 冷却이 殺菌에 미치는 影響

姜君中,崔相道,李乙熙,閔永鳳,金泰圭,金炯甲,朱玉守 진주산업대학교 1989 論文集 Vol.27 No.-

살균전 통조림 내용물의 온도와 냉각처리 유무가 통조림의 살균에 미치는 영향을 조사하였다. 살균시간을 최소화하고 레토르트안과 통조림냉점의 두 곳에서 온도를 감지하여 치사율의 적산치를 계속적으로 이행할 수 있는 컴퓨터시스템을 이용하였다. 8% 벤토나이트 분산액을 301-5호관에 채우고 반복 실험을 통해서 내용물의 초온의 차이와 냉각수의 처리 유무 공히 살균시간에 뚜렷한 영향을 미쳤다. The effect of initial can temperatures and water cooling treatment on the cans for thermal sterilization was described. The accumulated lethal rate method based on microcomputer-based electronic system has introduced in this experiments to minimize the process time and provide precise temperature measurements at 2 points with continuous calculation of the lethal rate. According to a series of experiments which were performed by using 301-5 cans of 8% bentonite suspension, there was significant effect in accumulated lethal rate initiated in different temperatures and treated water cooling treatment.

식혜의 첨가가 Yoghurt의 품질에 미치는 영향

강군중,이을희 진주산업대학교 농업기술연구소 1997 農業技術硏究所報 Vol.10 No.-

탈지분유에 멥쌀과 찹쌀로 만든 식혜를 첨가하고 혼합균주를 접종 배양하여 호상 요구르트를 만들고 식혜의 첨가가 젓산균의 생육과 산생성, 점도, 당질, 유기산생성 및 요구르트의 품질에 미치는 영향을 조사하였다. 찹쌀식혜 첨가구에서 젖산의 생성이 다소 촉진되었으며 식혜의 첨가 수준이 증가될수록 요구르트의 점도가 다소 감소하였다. Glucose, galactose 및 fructose의 함량은 멥쌀과 찹쌀식혜의 첨가로 대조구에 비하여 약간 증가한 반면, sucrose+lactose의 함량은 멥쌀과 찹쌀식혜를 첨가한 군이 공히 대조구에 비하여 식혜의 첨가량이 증가할수록 감소하였다. 유기산은 citric acid, lactic acid 및 acetic acid의 함량이 식혜의 첨가로 대조구에 비하여 약간 증가한 반면 formic acid의 함량은 대조구와 비슷하게 나타났다. The sikhae yoghurt was prepared from skim milk powder and two types of sikhae, none sticky(NSR) and stiky rice(SR). Acid, free sugar, organic acid produced and viscosity and the quality of the yoghurt were examined. Sticky rice sikhae stimulated acid production by lactic acid bacteria more than that of control and the more increase the sikhae the less the viscocity of the yoghurt was obtained. The production of glucose, galactose and fructose in the treatment of sikhae of both NRS and SR showed slightly increase, whereas sucrose and lactose production decreased than that of control. The production of citric acid, lactic acid and acetic acid remarked slightly increased by adding sikhae, when formic acid kept less.

무우즙의 첨가가 Yoghurt의 품질에 미치는 영향

강군중,이을희 진주산업대학교 농업기술연구소 1998 農業技術硏究所報 Vol.11 No.-

탈지분유에 무우즙을 첨가하고 혼합균주를 접종 배양하여 호상 요쿠르트를 만들고 무우즙의 첨가가 젓산균의 생육과 산생성, 점도, 당질, 유기산생성 및 요쿠르트의 품질에 미치는 영향을 조사하였다. 무우즙 50% 첨가구에서 젖산의 생성이 다소 촉진되었으며 무우즙 첨가 수준이 증가될 수록 요쿠르트의 점도가 다소 감소하였다. Glucose 와 fructose의 함량은 무우즙의 첨가가 증가될수록 대조구에 비하여 현격히 증가한 반면, galactose, sucrose 및 lactose의 함량은 무우즙을 첨가한 군이 공히 대조구에 비하여 무우즙의 첨가량이 증가할수록 약간 감소하거나 거의 변화가 없었다. Lactic acid 와 fumaric acid의 함량이 무우즙의 첨가구에서 대조구에 비하여 약간 증가한 반면 citric acid의 함량은 대조구에 비하여 약간 낮게 나타났다. The plain yoghurt was prepared from skim milk powder and radish juice(RJ). Acids, carbohydrates, organic acids produced and viscosity and quality of the yoghurt were examined. Radish juice stimulated acid production by lactic acid bacteria more than that of the control and the more increse the radish juice the less the viscocity of the yoghurt was obtained. The production of glucose and fructose in the treatment of radish juice apparently increase, whereas the production of galactose, sucrose and lactose decreased slightly than that the control. The production of, lactic acid and fumaric acid increased slightly by adding radish juice, when citric acid kept less.

황기추출물의 첨가가 요구르트의 품질에 미치는 영향

강군중,이을희 진주산업대학교 농업기술연구소 1999 農業技術硏究所報 Vol.12 No.-

Astragalus membranceus Bunges extract를 요구르트 믹스에 0%, 5%, 10% 및 15%를 첨가하여 요구르트를 제조한 후 5℃에서 12시간 정도 저장한 다음 pH, 점도, 유산균 수, 당질함량 및 유기산 등을 조사하였던 바 pH와 점도는 Astragalus membranceus Bunges extract의 첨가수준이 높을 수록 다소 낮아지고 유산균 수는 증가되는 경향으로 나타났다. lactose의 함량은 Astragalus membranceus Bunges extract의 첨가수준이 높을수록 증가되었으나 sucrose의 함량은 감소되는 경향이었고 요구르트의 외관 조직 및 풍미는 대조구에 비해 Astragalus membranceus Bunges extract 첨가구에서 다소 개선되었다. The plain yoghurt was manufactured by adding with 0, 5, 10 and 15% level of Astragalus membranceus Bunge's extract. As soon as the fermentation was over, the products of were immediately kept in 5℃ refrigerator for 12 hours and analyzed pH, viscosity, viable cells of lactic acid bacteria, carbohydrate, organic acid and sensory property of the yougurt. As the levels of Astragalus membranceus Bunge's extract in youghurt mixture increased, the viscosity and pH of the products decreased, but the number of viable cells of lactic acid bacteria and the lactic acid of the yoghurts increased in plain youghurt. The lactose production in the treatments of Astragalus membranceus Bunge's extract showed slightly decrease, whereas sucrose production increase than that of the control. Generally high sensory evaluation scores were obtained from the yoghurt base treated with 5% Astragalus membranceus Bunge's extract.