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조후종 명지대학교 자연과학연구소 1997 자연과학논문집 Vol.16 No.-
참깨 음식 중 임자수탕을 만들 때 닭국물과 참깨량을 가장 기호성이 높은 비율을 찾아 표준화시키기 위하여 관능검사를 실시하였다. 그 결과 전체적으로 참깨 첨가량이 높을수록 기호도가 높게 평가되었다. 즉 외관, 고소한 맛, 색, 그리고 전체적인 기호도에서 참깨 첨가량이 40%인 것이 가장 높게 평가되었다. 고소한 냄새는 참깨를 30% 첨가한 것이 가장 좋게 평가되었다. 그리고 탁도는 20% 참깨를 첨가한 것이 가장높게 평가되었다. 관능평가내용의 상관관계에서는 외관과 점성의 관계, 고소한 냄새와 점성과의 관계가 높은 (p<0.01) 상관관계를 보였다. 그리고 전체적인 기호도는 모든 관능검사의 평가내용과 상관관계가 있었다. (p<0.05) Imjasootang of sesame foods was studied. This study examined the distinctive character and level of preference of Imjasootang which was made from chicken stock with 10, 20, 30 and 40%, based on volume of chicken soup. Increase in overail results of sensory evaluation - appearance, color, nutty flavor, nutty taste, turbidity, viscosity and overall preference - for Imajasootang, was shown as the amount of sesame. Appearance, nutty taste, color and overall preference were highly evaluated in 10% addition of sesame into the chicken soup. Thirty percent of addition in sesame was obtained a high score in the nutty flavor, and 20% sesame in the turbidity. The relationship between appearance and viscosity, nutty flavor and viscosity gave high Pearson correlation coefficient And the overall preference was also high in Pearson correlation of all content of sensory evaluation.
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趙厚鍾 명지대학교 자연과학연구소 1990 자연과학논문집 Vol.8 No.-
Namool (seasoned vegetables) is typical Korean vegetable food. the general ,eaning of Namool is cooked vegetables which fry season vegetables or boil a little time in a hot water and season it. The broad meaning of Namool contains Saingchai(fresh seasoned vegetables) and Chapchai(warm mixed vegetables which include other food), or Naingchai(cool mixed vegetables which include other food). There are 68 kinds of Namools which are used for this study. The purpose of this paper is to study the history of Namools and the kind of Namools and also to discuss the cooking methods of Namools.
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오성천,조정순,조후종 명지대학교 자연과학연구소 1999 자연과학논문집 Vol.18 No.-
숙성발효에 따른 정미성분의 변화를 보면, 핵산관련물질 중 ATP 및 ADP는 소실쇠어 검출되지 않았으며 초기에만 AMP가 존재하였고 inosine 및 hypoxanghine이 핵산관련물질의 대부분을 차지했다. 휘발성 유기산은 주로 lactic와 acetic acid가 전체의 80% 이상을 나타내어 주요 유기산이며 citric acid, oxalic acid 및 pyroglutamic acid도 미량 검출되었다. 유리 아미노산의 조성을 보면 proline, arginine, methionine, alanine, glutamic acid가 주요 아미노산이었다. Considering the changes of net components according to the fermentation, ATP(Adenosinet-riphosphate) and ADP(Adenosine diphosphate) were lost and could not be detected among the nucleotides and their related compounds. Besides, AMP(Adenosine monophosphate) existed only in the initial stage and inosine, hypoxanthine were the main components of nucleotides and their related compounds. Nonvolatile organic acids are mainly lactic acid, acetic acid and also they occupied more than 80%. Seeing the composition of free amino acid, the major amino acids are proline, arginine, methionine, alanine and glutamic acid.
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박유신,백승화,조후종 명지대학교 자연과학연구소 1994 자연과학논문집 Vol.11 No.-
외국산 양주의 진위를 판정하는 방법을 수립하기 위하여 GC를 이용해서 71종의 표준양주에 함유되어 있는 ethyl acetate와 3종류의 고급 알코올, 즉n-propanol, iso-butanol,iso amyl alchol의 함량을 측정하고, 각양주의 UV최애흡수파장과 흡광도를 측정하여 외국산 양주의 진위판정 기준으로 이용하였다.이와 같은 기준에 의하여 가짜로 의심되는 3종류의 양주를 분석한 결과 다음과 같은 판정ㅇ 가능하였다. 1종은 저급의 외국산 양주가 고급 외국산 양주고 위조된 것이고, 2종은 국산양주가 외국산 양주로 위조된 것으로 판명되었다. This study attempts to establish the methods to evaluate adulterated foreign liquors, we anlized the content of ethyl acetate, n-propanol, iso-butanol and iso-amyl alcohol in 578 reliable and 3 unreliable foriegn liquors and 14 Korean liquors by gas chromatography. Subsequently, UV absorption maximum wavelengh and optical desity of these liquors were measured. These contents of the 3 unreliable foreign liquors were compared with the contents of the reliable liquors. The results were as follows: 1.The Jack Daniels(Old No.7)of foreign bourbon whisky was adultesated to Cammus(VSOP)of foreign cognac brandy. 2.The Captain Q spirit made in Korea was adultesated to Chivas Regal(12 years) of foreign scotch whisky. 3.The Old of spirit made in Korea was adultesated to Johnnie Walker(Black Label, 12 years) of foreign scotch whisky. Therefore reliability if foreign liquor could be decided by teh content of ethyl acetate and higher alchols the measurment fo UV absorption maximum wavelengh and optical density in liquors.
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한국 전통음식 문화의 전승 방안 : 현행 교육과정을 중심으로 Follow the present education courses
조후종 명지대학교자연과학연구소 1991 자연과학논문집 Vol.9 No.-
I suggest the change of education curriculum for the right transmission of Korean food culture. 1. In primary school, we should educate the practical courses form first year. 2. In middle school, home economics courses should be essential. 3. In high school, we should adopt the home economics courses as the essental subject bin any part. 4. In every adult education center, we should educate the program of transmission and preservation of the Korean food culture.
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