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대두단백 식품종류의 이의 영양학적, 식품학적 기능 특성
김철재 한국콩연구회 1990 韓國콩硏究會誌 Vol.7 No.2
Soybean (Glycine max(L.) Merrill) belongs to the Leguminosae family, which undoubtedly originated in the Orient, probably in China. Soybean has utilized as a food source in the Orient, while it has a high satiety value due to its relatively high ail and protein contents since the 1960's in the West. Soybean meal and purified oil are the main products in both hemispheres. In addition. a variety of fermented and nonfermented soy foods are specially used in the Orient. As used here, soybean food protein means a processed high-protein content flour, concentrate, isolate gar its derivative intended for use as an ingredient in traditional and new concept convenience foods. Soybean food proteins might be utilized for their functional properties, to increase protein content, in partial or complete substitute for animal protein. and as sale protein source in convenient or comfortable foods. This article carvers types and preparations of soybean food proteins and their nutritional/functional properties. Utilization of soybean food proteins in some foods is also discussed.
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김철재,이시영 전북대학교 부설 휴양및경관계획연구소 2013 휴양및경관연구 (J East Asian Landscape Studies) Vol.7 No.1
본 연구는 자연장의 유형과 표준 이미지에 관한 것이다. 연구를 위하여 시민 549명을 대상으로 조사하였으며 이중에 장례전문가 224명이 포함돼 있다. 서울, 대전, 전주, 부산지역에 거주하는 일반인이 주로 설문에 응답하였다. 실증적분석을 위하여 자연장지의 시설을 장지시설과 추모시설로 나누었으며 이들 중 각각의 시설을 5개의 유형으로 구분하였다. 장지시설은 수목형, 정원형, 화초형, 잔디형, 산골형으로 분류하였으며 추모시설은 탑형, 비석형, 벽체형, 바닥형,실내형으로 분류하였다. 본 연구는 자연장지의 장지시설과 추모시설의 형태별 유형을 분류함으로써 아직 태동기에있는 자연장이 아직은 학술적으로 정립되지 않은 상태에서 나타날 수 있는 제반 문제점을 해결하고 우리나라 실정에맞게 발전시키는 방안을 제시 하였다. 또한 이 연구는 자연장지 표준 경관의 선호도에 대한 조사를 통해 전통적 장사이념을 지켜나가고 새로운 미적 욕구를 충족시키는 방향으로 장사문화를 발전시켜 나감으로써 국민들이 자연장을 선택할수 있는 합리적 방향을 제시했다는 데서 의미를 찾을 수 있다. This research aims to introduce a natural funeral landscape facility and standardized image. A survey was conducted among 549 individuals including 224 experts on funeral services. The majority of respondents lived in Seoul, Daejeon, Jeonju, and Busan. Among natural funeral landscape facilities, cemeteries and memorial facilities are selected and categorized into five types. Funeral styles include a forest, a garden, flowers, grass, and scattered ashes. The types of memorial facilities include a pagoda, a wall, a tombstone, a floor, and indoors. The results suggested that the problem of naming natural funeral landscape facilities and memorial facilities, contributed to the development of the early natural funeral landscape facilities and the development of natural funeral landscape facilities suitable use. This study showed that guidelines for natural funerals have developed a funeral culture in which natural funeral images are preferred to preserve the traditional funeral philosophy and new aesthetic needs.
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김철재,문영은,이지해 숙명여자대학교 2000 生活科學硏究誌 Vol.15 No.-
The effects of chitosan on the germination and growth of mungbean sprouts were investigated on a laboratory scale. Mungbean was separately imbibed in 500 and 1,000 ppm chitosan solutions for 7 hrs followed by sprinkling with distilled water, and the other mungbean was also soaked in 500 ppm chitosan solution followed by sprinkling with 500 ppm chitosan solution, and then kept at 25±1℃ for 5 days. The growth characteristics such as whole length, hypocotyl length and thickness, root length and hair, and sprout yield were maintained and increased in the chitosan-imbibed mungbean. As mungbean grew, the proximate components such as carbohydrate were almost catabolized in the chitosan-imbibed mungbean sprouts during germination. The growth rate of sprouts expressed as whole length per day was comparatively higher in the chitosan-imbibed mungbean. One of the important enzyme during germination, α-amylase, increased its activity until the 4th day and thereafter slowly decreased except 500 ppm chitosan-sprinkled mungbean sprouts showing the lower response in its activity. Consequenctly, when mungbean imbibed in chitosan solution was cultivated, the chemical composition of the resultant sprouts did not change but their growing characteristics and sporut yield were enhanced as compared with others. Therefore, chitosan treatment during the imbibition of mungbean is potential to activate the growth of mungbean but decrease it when sprinkled with chitosan solution.
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김철재,이지해,이은혜,문혜진,주나미 숙명여자대학교 건강·생활과학연구소 2006 生活科學硏究誌 Vol.- No.22
In order to develop the functional muffin prepared with different levels of sprouted brown rice flour (SBRF), the mixing conditions of SBRF, butter and water were optimized by response surface methodology(RSM), using central composite design with 3 variables and 5 levels. The result of three-dimensional plot was showed that decrease of SBRF content increased the volume, maximum length, crumb grain, moistness and overall quality of muffin. The overall quality of the functional muffin was maximized under the preparing condition of 31.49 g SBRF(15% of flour used), 85.36 g butter, and 123.86 g water. Moreover, the optimum conditions for preparing muffin were as follow : 29.95 g, 81,24 g, 120.45 g for volume ; 23.67 g, 88.18 g, 118.24 g for maximum length ; 38.44 g, 63.38 g, 117.26 g for flavor ; 29.86 g, 93.04 g, 126.42 g for taste ; and 55.43 g, 94.40 g, 133.61 g for moistness. The range of optimum preparing conditions for the functional muffin in consideration of the physical and sensory characteristics were shown to the 30~40 g as SBRF, 80~90 g as butter, and 120~130 g as water.
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金澈栽 숙명여자대학교 생활과학연구소 1992 生活科學硏究誌 Vol.7 No.-
This study was done to review the prospects of doobu industry and its growth trend for the near future. Every aspect of doobu industry associated with production, distribution, sale and consumpton was evaluated in detail, which was used to help identify the comfronting problems at any stages of the whole doobu production chain. Once identified, means of improving the adequacy of control were assessed including physical, chemical, microbiological, informational or administrative factors. In order for doobu industry to realize its full potential from now on, the following possible remedies were strongly recommended: (1) increase in domestic soybean production and supply; (2) processing improvement in doobu production; (3) enhancement of microbiological quality control; (4) diversification of doobu products including their secondary products; (5) development in cooking and packaging methods; and (6) continuous infomation and advertisement as health food. It is necessary to put them together as a whole, rather than having isolated at each of the steps involved in doobu production and use. These remedies should interrelate and interlock so there is no way the whole system can go out of control.
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