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안용근,편재영,김승겸,신철승 한국식품영양학회 1999 韓國食品營養學會誌 Vol.12 No.5
홍시를 살균처리하지 않은 것, 열처리 살균한 것, 염산처리 살균한 것과 염산처리 살균한 곶감 12%에 설탕 15% 용액을 17℃에서 36일간 발효시켰다. 무처리구와 염산처리구는 감에 부착되어 있던 유산균과 초산균으로 오염되어 산패되었다. 그래서 곶감의 산도는 4.4, 열처리한 것은 산도는 5.0, 산처리한 것은5.8, 무처리함 것은 13.5ml(0.1N NaOH/10ml sample)를 나타냈다. 에탄올 함량은 열처리구는 11.2%, 곶감은 10.0%, 산처리구는 9.4%무처리구는 6.1%였다. 가장 기호성과 안정성이 높은 것은 열처리하여 28일간 발효시킨 것이었다. 열처리구로 36일간 발효시킨 술은 총당 4.65%, 환원당 3.65%, 단백질, 0.03㎎/ml, 아미노산 0.17㎍/ml, pH 3.4, 펙틴 13.02㎍/ml, 균체수 5.75 logCFU/ml를 나타냈다. 곶감주도 기호성은 높았으나 발효속도가 낮았다. The possibility of wine making from soft and dried persimmon and the effects of treatment for persimmon on the quality of wine have been investigated. Soft persimmon was pretreated by two methods, of heat and hydrochloric acid treatment. Fermentation mash was composed of 12% persimmon and 15% of sucrose, and was fermented at 17℃ for 36 days. The fermentation using persimmons which were untreated and treated by acid was not successful because of contamination caused by lactic acid and acetic acid bacteria. Acidity of the fermented broth produced from boiled, dried, acid treated and untreated persimmon was 4.4, 5.0, 5.8 and 13.5ml(0.1N NaOH/10ml broth), respectively. Ethanol concentration of the fermented broth produced from boiled, dried, acid treated and untreated persimmon was 11.2, 10.0, 9.4 and 6.1%v/v, respectively. The wine fermented for 28day's fermentation using boiled persimmon as substrate had the best quality and stability. After 36 day's fermentation using boiled persimmon, following composition was obtained: 4.65% of total sugar, 3.65% of reducing sugar, 0.03㎎/ml of protein, 0.17 ㎍/ml of amino acid and 13.02 ㎍/m1 of pectin. The pH and yeast cell of the boiled persimmon broth were 3.4 and 5.75 logCFU/ml. Fermented wine using dried persimmon had also good quality but the fermentation rate was slow.
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이주연,함민주,편재영,오응석,정성해,손은희,이애영 대한치매학회 2017 Dementia and Neurocognitive Disorders Vol.16 No.1
Background and Purpose With the rapid increase in the number of elderly people in Korea, multiple socio-economic problems have emerged. In 2015, 6.4 million people accounting for about 13% of the total population in Korea were aged 65 years and over. As the elderly population continues to grow, the elderly who live alone are also increasing. They have potential risks in medical and neuropsychological aspects. The purpose of this study was to investigate the association between cognition and socio-environmental status in the elderly who live alone. Methods This study was conducted on 512 people who live alone (equivalent to 1% of the total elderly people) in Daejeon Metropolitan City between April and November 2015. Structured questionnaires were used to investigate the general characteristics, socio-economic status, physical status, and mood for participants. Simple tests using Mini-Mental Status Examination–Demetia Screening, Geriatric Depression Scale and Korean– instrumental activities of daily living were also performed. Results Among the 512 participants, 109 participants (21.3%) had cognitive impairment, and 128 participants (25.0%) had depression. The number of daily meals, frequency of meeting with family, and depression were independent risk factors for cognitive impairment. Factors including the duration of living alone, cognitive impairment, poor self-perceived health status, frequency of meeting with family and duration of education were considered an independent risk factor for depression. Conclusions This study showed that the elderly who live alone are susceptible to cognitive impairment and depression, and factors including the number of daily meals, social contact, and self-perceived health status may affect cognition and depressive mood. Thus, physicians need to pay attention to management of major factors that may cause cognition impairment and depression in the elderly who live alone; in addition, they require ongoing community interest and support.
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