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        솔잎향미유 처리에 의한 건면의 품질개선 효과

        손무호(Moo Ho Son) 한국조리학회 2001 한국조리학회지 Vol.7 No.2

        Dried noodles was manufactured by wheat flour and saline solution mixture. At this time, saline solution mixture was used for simple saline solution and mixture(blending ratio of PNSO and emulsifier=2:1. W/W) of both pine needle seasoning oil(PNSO) manufactured by autoclaving method and food emulsifier. Water absorption ratio, volume expansion ratio and water soluble solid matters content were decreased, but cooking time was prolonged, respectively. According to that suitable treating of PNSO was 2-3%(W/W) level. on organoleptic test, the peculiar green color was appeared in cooked noodles of PNSO treating groups. The surface was maintained the treating groups more than PNSO 2%(W/W). As the result, this PNSO treating dried noodle samples were suitable at the institutional food service as well as dining hall for the case of large scale`s kitchen work.

      • KCI등재

        기능성 고추드레싱의 개발 및 품질 안전성에 관한 연구

        손무호(Moo Ho Son) 한국조리학회 2004 한국조리학회지 Vol.10 No.2

        In recently, foods must to be contained a health point and fashionable feeling, mayonnaise was called pronoun of dressing must be changes to new products. At this point, new type`s dressing oil was research and developing used for raw- materials of 13 kinds. Red pepper seasoning oil, seasoning soy sauce, seasoning solution and seasoning oil were manufactured from soy sauce, vinegar, garlic etc. Manufacturing of new type`s dressing oil(DO) could from only blending of these seasoning raw-materials. The result of organoleptic test about vegetables, pizzas and meats was esquired a distinction. According to, it was treated to addition of a functional raw-materials. In this study, it was investigated red pepper DO and DO for diabetic, adult disease patient as well as DO for children, Japanese dining room, general man etc. But these DO products had trouble to layer separation of upper layer and bottom layer, this problem was happened to shaking. This troubles were able to treat gums and emulsifiers.

      • KCI등재
      • Cyclosporin A 반복투여에 의한 랫드 간장의 조직학적 변화

        윤화중,손무호,장병준,권구범 건국대학교 동물자원연구센터 1998 動物資源硏究誌 Vol.19 No.-

        This study was carried out to investigate the histological changes of rat liver by repeated treatment of cyclosporin A that has been widely used for treating some autoimmune diseases and immunosuppressive drug in organ transplantation. 70 Sprague-Dawley rats were kept in experimental circumstances for 2 weeks and 50mg/kg B.W of cyclosporin A was injected once a day subcutaneously for 7 days and sacrificed at 1 hour, 1 day, 3 days, 7 days, 14 days, 28 days after the last injection. Histological changes were observed by H & E, Oil red O, and Masson trichrome stains and the results obtained were as follows. 1. 26 percent of animals has died during the treatment of cyclosporin A, and the animals survived were observed to be dull and inactivated. 2. The mild cytoplasmic changes of hepatocytes in portal area were observed by H & E stain in 1 hour lapse group and this finding was recovered with time lapse. 3. The lipid accumulation in periportal areas was observed in 1 hour and 1 day lapse groups and this finding was recovered with time lapse. 4. Although the cytoplasmic changes and lipid accumulation were started in the portal area and moved to intermediated and central areas, the changes in the intermediate and central areas were not as severe as that of portal area. 5. No specific increase of connective tissue was observed in all groups. 6. Histological changes of rat liver induced by cyclosporin A were recovered with time lapse, and the entire recovery was observed in 28 days lapse group after the last injection.

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