젖산균의 산생성에 관한 향신료의 영향

朴正吉 충주대학교 1997 한국교통대학교 논문집 Vol.32 No.2

Ginger, allspice, mustard, red pepper, onion and clove were examined to determine their effects on growth of and acid production by a starter culture containing Lactobacillus helveticus KFCC 11223 and Pediococcus pentosaceus KFCC 11504 in a liquid medium. At 4,8, and 12 g/l levels all spices except clove stimulated acid production by starter bacteria, but did not stimulate increases in bacterial population. Clove was inhibitory to the starter bacteria at and above teh 4g/l level, but low concentration(0.5~2.0 g/l) stinulated acid production. High concentration of onion (8 and 12 g/l) delayed acid production, but bacterial counts were similar to those of the control.

尖端化 時代와 우리 社會 經營

朴正吉 경기대학교경영대학원 1993 最高經營者課程 經營硏究 Vol.7 No.-

옥수수와 쌀조청의 제조공정 개발

박정길,김현주 忠州大學校 2005 한국교통대학교 논문집 Vol.40 No.2

The purpose of this study was accomplished to develop the manufacturing processes for sweet syrup, Jochung with com grit, and mixture of corn grit and rice under the industrial conditions of Doorechon company. The best resulth were as follows; 1. The com grit, and the mixture of com grit and rice were liquefied and saccharified by sequential increasing temperature methods. The optimum conditions for processing were resulted with which the Ca^(2+) concentration for the stabilizer of enzyme was 80ppm, and enzyme concentration was2.4kg/substrate, ton. fur 2hours at 92°C for liquefaction. The optimum temperature and time for saccharification were 63°C and 8 hours under the conditions of the ratio of barley malt was 0.75kg/substrate, ton. at pH 5.5. The maximum yield of saccharified liquid was 37° Brix. 2. The composition of Jochung with com grit and rice were showen with 80 to 81 to 81 Brix for sugar concentration, 42 to 43.4 for DE value, 4.6 to 4.9 for pH value, 14.1 to 15.2% for glucose concentration 96.9 to 37.6% for maltose, 19.1 to 20.6% for DP3, and DP3, and 27.1 to 29.1% for were than DP4.

탁주 주모 담금에서의 pH, 총적정산도 및 미생물 균수의 변화

박정길 충주대학교 2006 한국교통대학교 논문집 Vol.41 No.-

This study is industrially to develop the best quality of Korean traditional Takju prepared from the adjusted initial pH of seed mashes to prevent Takju brewing from microbial contamination and to choose more suitable strain between brewing and baker's yeast. The Changes of pH, total titratable acidity, reducing sugars, and yeast cell numbers in seed mashes and were measured during fermentation for two days at 25℃ The results were as follows : The initial pH of seed mashes adjusted with 2.8, 3.0, and 3.2 were converted with the pH 3.30, 3.35 and 3.59 for brewing yeast, while pH 3.30, 3.32, and 3.35 for baker's yeast, respectively. In case of TTA value, they were convertedwith 32.4, 28.0 and 19.5 for brewing yeast, while 32.6, 28.3 and 20.7 for baker's yeast, respectively. The yeast cell numbers showed with 107~108cells/g in seed mashes, and in general the cell numbers of the initial pH 3.2 was more then that of the initial pH 2.8.

食品中의 微生物 分布에 關한 硏究

朴正吉 忠州大學校 1980 한국교통대학교 논문집 Vol.13 No.3

As new tyre food, poader food, tatty food and their raw materials were subjected to microfial counting the amount of microorganisms in one gram of raw materials are : sugar and oil fat, 10²; Wheat flour and Starch, 10²~³; defatted milk powder, egg powder and soybean flour, 10³~⁴ Instant soup powder, of which moisture level is 5% Contain 10³~⁴microorganisms Which do not inerease in number anless the moisture level one increased during storage. Cake mix and ice cream mix of which moisture level up to 10%, contain 10²~³microorganisms, Butter and margarine contain microorganism at the level less than 10³and no E.coli, however processed fatty powder food wieh milk powder of starch employed for cuating contained 10³~⁴microorganisms.

中學生 讀書問題에 關한 硏究 : 釜山地域 中學生을 對象으로

朴正吉 慶星大學校 1997 論文集 Vol.18 No.1

The present study was undertaken to analize and inquiry into reading actual condition and reading pasychology of middle school students. In reading actual condition to analyze and inquiry into middle school student's in reading interest, their reading activties, experiences, and condition, and reading environment. In reading psychology inquiry into need in reading, motivation, interest, obstruction in reading, general conception on the books, the importance in reading. Psychological environment in reading, a conception on a habituation of reading. The specific questions dealt in this study was follows. 1. What kind of relationships exist between middle school student's reading environment and the results of reading? 2. In there and difference between the students that was taken reading guidance(reading instruction) and students that was not taken reading guidance? 3. In there any difference between interests in reading and results of reading, on middle school boys and girls? 4. What is the relationships between student's the results of reading and their parent's deep interest? To find a solution above questions, the sample for this study were 526 middle school boys and girls in Pusan area. <Abstract> A response of questionaires was classified accoding to sex, and school, and a school year. A respons on each elements(factors) of problems was treated with percent. The main findings obtainted through the data analysis are as follows; 1. There is a insignificant relationships between reading environments and reading results. 2. There is a slight difference in the studen that was taken reading guidance and was not taken reading guidance. 3. There is a slight difference between interests in reading on middle school boys and girls. So that it have to be consider in a part of reading interest on the methods and plans of reading guidance. 4. There is relationships between student's the results of reading and parent's (teacher's) consideration and positive cooperation in reading life. 5. So reading guidance(reading instruction) has a great influence upon middle school student's reading life. 6. In conclusion, I put a propose that to adopt a method of reading guidance because it is growing from bad to worse the situation in reading life and reading results of middle school students in students in general at present time.

Lactobacillus casei와 Streptococcus lactis의 혼합배양

朴正吉 충주대학교 산업대학원 1999 大學院論文輯 Vol.1 No.-

Lactobacillus casei(KFCC 32826) selected among 10 Lactobacillus strains and Streptococcus lactis(ML_3) were inoculated together and individually in 10% skim milk medium,and then their lactic acid production,optimal conditions for growth,sugar utilization and water­soluble vitamins were investigated as follows; 1. Starter ratio of Lactobacillus casei(KFCC 32826) to streptococcus lactis(ML_3) for mixed culture of the two strains was most effective at 5:1 ration and had no difference at 1:1 ratio to produce lactic acid and regarding to the cultivation time, after 16 hours cultivation high acidity due to lactic acid production was shown and maintained consistently. 2. The optimal pH temperature for mixed culture(1:1) were 6.5 and 35℃ respectively and heat treatment of skim milk broth was desirable at 100℃ for 30min. 3. Lactic acid production by a mixed culture of Lactobacillus casei(KFCC 32826) and Streptococcus lactis(ML_3) in skim milk, as compared with either organism growing alone,was stimulated in 131% and 157% of cases for Lactobacillus casei(KFCC 32826) and Streptococcus lactis(ML_3) in 10hrs,fermentation.

有機酸 生成菌이 제빵 貯藏性에 미치는 影響

朴正吉 충주대 산업과학기술연구소 1994 産業科學論文集 Vol.2 No.-

The effect of sour dough baking on shelf life of white pan bread was investigated by the single and the mixed culture of lactobacillus brevis and propionibacterium freudenreichii. L. brevis had the highest organic acid along lactic acid bacteria and P. freundenrechii higher than P. shermanii. The mixed culture of these two strains for acid production was more effective than their single culture. The addition of sour dough process in white pan bread preparation revealed not only prolonging the shelf life of bread in two days but inproving specific volume. The addition of 40%(W/V) sour dough sponge to wheat dough was found to be the most desirable for prolong of storage stability over three days.

한.일간 지식정보의 생산과 흐름분석 - 문화분야를 중심으로 -

박정길,김용원 한국도서관·정보학회 2002 한국도서관정보학회지 Vol.33 No.2

이 연구는 지난 1세기 동안(1900∼2000) 한·일 관계에 관한 지식정보의 생산과 흐름을 분석, 해석한 것이다. 특히 문화분야를 1)문화, 2)철학사상, 3)종교 4)예술, 5)어학, 6)문학으로 구분하여 한·일 양국이 상대국의 문화분야를 조사, 연구한 단행본의 종합목록을 작성하였다. 이것을 근거로 양국의 문화분야 연구물 생산 현황에 관한 통계자료를 작성하고 그 내용과 특성에 대해서 계량서지학적 분석과 질적 해석을 병행하였다. 연구의 결과 일본이 한국보다 문화분야의 단행본을 더 많이 생산하였다. 그러나 최관 15년간(1985년 이후 지금까지)에는 일본보다 한국이 문화분야 단행본을 106종 가량 더 많이 생산하였음이 밝혀졌다. This paper analyzes and studies all the publications as well as the flow of knowledge and information on the Korea-Japan relationship during the 20th century, especially in the area of culture. For the purpose of the systematic study, the subject area was divided into the following six parts, 1) Civilization at large, 2) Philosophy, 3) Religion 4) Arts, 5) Language, and 6) Literature. As the result of the study, a union catalog for monographic publications from both countries has been produces. The union catalog has produced that more publications have bean issued in Japan than in Korea in every part of the subject. During the part 15 years, however, Korea has produced over 106 publications more than Japan.

냉동빵 생지에 대한 감미료의 영향

朴正吉 충주대 산업과학기술연구소 1999 産業科學論文集 Vol.7 No.2

Effects of three types sweeteners on the frozen bread dough were studied. Increased sweetener level (from 6 to 10%) did not increase dough proof time for fresh dough. In the frozen dough, the three levels of corn syrup(6, 8, an 10%) had about the same proof time at each test period. However, increasing the sucrose or HFCS from 8% to 105 produced definite lengthening of the proof time over the 6 and 8% levels at each test period. At the higher use levels (8 and 10%) corn syrup doughs had shorter proof times than the corresponding sugar and HFCS doughs. Proof times increased with dough age to 14 weeks of storage, then decreased for six weeks, after which the time increased, but not to the fourteen week level. Corn syrup doughs generally produced lower volume bread than HFCS or sucrose. Sweetener level and dough age did not appear to have any effect on loaf volume. Sucrose and HFCS produced bread having a darker crust color than for corn syrup. Increased sweetener levels produced darker crusts. Corn syrup produced bread having poorer crumb grain than sucrose or HFCS, which were about equal.