신주골(腎主骨)에 관(關)한 동.서의학적(東.西醫學的) 고찰(考察)

김병균,류지윤,이언정,Kim, Byeong-Gyun,Ryu, Ji-Yun,Lee, Eon-Jeong 대한한방내과학회 1991 大韓韓方內科學會誌 Vol.12 No.2

가열 겔 형성능을 가진 오징어 Surimi와 Surimi-based 제품을 위한 첨가물의 최적화

김병균 ( Byeong Gyun Kim ),최영준 ( Yeung Joon Choi ) 한국수산과학회(구 한국수산학회) 2011 한국수산과학회지 Vol.44 No.1

We investigated the optimum formulation to improve the gelling ability of squid, Dosidicus gigas, surimi. The solubility of minced squid muscle was highest at pH 10.7, and lowest at pH 5.0. The yields of conventional surimi and protein recovery after alkaline pH-shift processing were 68.1±2.4% and 65.3±2.6%, respectively, whereas the protein recovery with acidic pH-shift processing was only 21.2±1.6%. The addition of 5% starch decreased the breaking force regardless of the kind of starch, while the mixture of corn, potato, and wheat starch (total 15%) increased the breaking force by up to 1.9 fold. The addition of 5% egg white, 5% porcine plasma protein, 0.3% CaCI2, and 0.3% Polymix GA significantly increased the breaking force (P<0.05). None of the ingredients examined in this study significantly affected the deformation value (P<0.05). The optimum concentrations of egg white and CaCI2 to obtain a breaking force of 55 g and a whiteness of 70 were 2.69% and 0.22%, respectively.

全北 鎭安地方의 風水地名 硏究(2)

金柄均(Kim Byeong-gyun) 중앙어문학회 2008 語文論集 Vol.38 No.-

The names of places is one of the historical records which either shows the appearance of geographical feature or expresses the process of change. In addition, it is the cultural heritage that includes the spirits of ancestors. Nevertheless, among various studies on the names of places, no previous study has yet discussed the relationship between the names of places and the divination by configuration of the ground (fengshui). To this end, this paper started the study on the names of the places in Jinan area (county) of North Jeolla Province in relation to seven core components of divination by configuration of the ground, Yong (dragon), Hyul (a spot which influences one's fortune converge), Sa (cinnabar), Su (water), Joahyang (exposure), Bibojinap (supplement and suppression), Hyunggooknon (theory on appearance). This author already proved the name of places in relation to Yong and this is on the succeeding research. In this research, Hyul is divided into Wa (recess), Gyum (gahnite), Yu (milk), and Dol (rush), Sa is divided into Chyungryong (blue dragon), Baekho (white tiger), Jujak (red phoenix), and Hyunmoo (turtles and snakes), and appearance is divided into Moksung (jupiter), Hwasung (mars), Tosung (saturn), Geumsung (venus) and Susung (mercury). And the names of the places in Jinan area were investigated precisely, which has been named in relation to these categories through manuscript research and site visiting.

에스트로겐과 Isoflavone이 교원질 합성에 미치는 영향

김병균 ( Kim Byeong Gyun ),오창근 ( O Chang Geun ),조주현 ( Jo Ju Hyeon ),이재봉 ( Lee Jae Bong ),김문범 ( Kim Mun Beom ),장호선 ( Jang Ho Seon ),권경술 ( Kwon Gyeong Sul ) 대한피부과학회 2003 대한피부과학회지 Vol.41 No.8

N/A Background : The aging of skin is influenced by genetic, environmental, and hormonal factors. Estrogens are the missing player in the skin of postmenopausal women. In postmenopausal women, loss of collagen was related to decreased estrogen level. Phytoestrogens, i.e. isoflavone, are plant compounds with estrogen-like biologic activities. Objective : The effects of 18β-estradiol, and isoflavones on production of type Ⅰ collagen in the fibroblast of postmenopausal woman, keloid and Detroit cell line were examined. Methods : Type Ⅰ collagen was measured with procollagen type Ⅰ C-peptide EIA KIT. Results : 18β-estradiol and isoflavone enhanced the production of type Ⅰ collagen in cultured fibroblast of postmenopausal woman and keloid. But isoflavone inhibited the production of collagen in cultured fibroblast of Detroit cell. Conclusion : 18β-estradiol and isoflavone can prevent and improve the cutaneous alterations caused by loss of collagen of postmenopausal women. (Korean J Dermatol 2003;41(8) : 1041~1048)

『華音方言字義解』에 나타난 漢字借用語의 語源 硏究

金柄均(Kim Byeong-gyun) 중앙어문학회 2001 語文論集 Vol.29 No.-

Whaeum Bangeonja Uihae is a book written by Hwang Yoon-Seok called IJAE who studied the etymology and Loan words of Korean. In this work, he contented ten kinds about the etymology of Korean by the comparative method with words written in Chinese characters. And he showed many of the etymology of Korean from words written in Chinese characters. This study is about the etymology and loan of the Korean kindred words. And this is one of the work about the whole system of etymological of Chinese Loan words in Korean.

개체동결 굴(Crassostrea gigas)을 이용한 굴소스의 제조 및 품질특성

황영숙 ( Young Suk Hwang ),김상현 ( Sang Hyun Kim ),김병균 ( Byeong Gyun Kim ),김선근 ( Seon Geun Kim ),조준현 ( Jun Hyun Cho ),오광수 ( Kwang Soo Oh ) 한국수산과학회 2015 한국수산과학회지 Vol.48 No.6

To develop a value-added product from individually quick-frozen oyster Crassostrea gigas extract (IQFOE), we prepared two types of oyster sauce (OS): bottled OS (BOS) and retort pouched OS (ROS). We investigated processing conditions, quality metrics and flavor compounds in each type of sauce. We found that the most appropriate base formular for both BOS and ROS consisted of 40.0% IQFOE (Brix 30°), 15.0% sugar, 6.0% salt, 4.0% monosodium glutamate, 4.0% soy sauce, 3.5% starch, 3.0% yeast extract, 3.5% wheat flour and 21.0% water. The crude protein, salinity and amino-nitrogen contents of the BOS and ROS were 8.2 and 8.3%, 9.3 and 9.2%, and 539.2 and 535.2 mg/100 g, respectively. In commercial oyster sauces (COS), these values were 4.7-6.5%, 9.7-12.0%, and 244.7-504.2 mg/100 g, respectively. The total free amino acids content of ROS was 7,346.9 mg/100 g, and the main free amino acids were glutamic acid, taurine, proline, glycine and alanine. The inosinic monophosphate (IMP) content of the ROS was 131.6 mg/100 g, and the primary inorganic ions were Na, K, S and P. The present BOS and ROS have favorable organoleptic qualities and storage stability compared with COS, and are suitable for commercialization as high-flavor seasoning sauces.

돈육 뒷다리부위와 닭가슴살을 활용하여 제조한 수리미의 특성에 미치는 pH 조절의 영향

진상근,김일석,양한술,박구부,최영준,신택순,김병균,Jin, Sang-Keun,Kim, Il-Suk,Yang, Han-Sul,Park, Gu-Boo,Choi, Yeung-Joon,Shin, Taek-Soon,Kim, Byeong-Gyun 한국생명과학회 2007 생명과학회지 Vol.17 No.5

원료육(돈육 뒷다리 및 닭가슴살)에 따라 pH 조절법(3.0 또는 11.0)으로 제조한 수리미의 이화학적 및 관능적 특성을 비교 분석한 결과, 돈육 뒷다리를 활용한 pH 3.0으로 조절한 수리미는 높은 조단백질 함량, 수율, 보수력을 보였으나, 적색도, 황색도, Mb 및 metMb 함량이 높고(P<0.05) 백색도, 근원섬유단백질, 파괴강도, 변형값 및 겔강도가 낮아(P<0.05) 품질에 나쁜 영향을 미쳤다. 돈육 뒷다리를 활용한 pH 11.0으로 조절한 수리미는 높은 조직 특성과 낮은 Mb 및 metMb 함량으로 인해 양호한 결과를 얻었으나, 가열감량이 낮고 파괴강도, 변형값 및 겔강도가 낮게 나타났다(P<0.05). 또한 닭가슴살을 활용한 pH 3.0으로 조절한 수리미는 높은 조단백질 함량, 수율, pH, 파괴강도, 변형값, 겔강도 및 명도를 보여 양호한 결과를 얻었으나(P<0.05), 근원섬유단백질, 적색도 및 metMb 함량이 높고 수리미의 조직 특성이 낮아 품질에 나쁜 영향을 미쳤다(P<0.05). 닭가슴살을 활용한 pH 11.0으로 조절한 수리미는 근원섬유단백질, 변형 값, 명도, 백색도 및 응집성이 높고 Mb 함량, 가열감량, 조단백질 함량, 수율 및 파괴강도 값이 낮게 나타났다(P<0.05). 따라서 색 및 겔 특성을 기준으로 수리미의 품질 특성을 비교하면, 돈육 뒷다리에 비해 닭가슴살의 활용이 명도, 백색도, 파괴강도, 변형값 및 겔강도 값이 높게 나타났으며, pH 3.0에 비해 pH 11.0으로 회수한 수리미에서 높은 백색도, 근원섬유단백질 함량 및 응집성을 보였다. 그러나 모든 수리미 샘플의 관능평가 항목에서 유의적인 차이가 나타나지 않아, 돈육 뒷다리 및 닭가슴살을 활용한 pH 조절법으로 회수한 수리미의 제조가 가능할 것으로 판단된다.. In this study, we prepared surimi from pork leg and chicken breast by pH adjustments of 3.0 and 11.0. The content of crude protein, yield, water-holding capacity, redness, yellowness, myoglobin(Mb) and metmyoglobin(metMb) were significantly higher in the surimi manufactured from pork leg at adjustment pH 3.0 compared to the other surimi samples; whereas whiteness, myofibrillar protein, breaking force, deformation and gel strength were lower than other samples(P<0.05). The textural attributes were significantly higher in the surimi manufactured from pork leg at adjustment pH 11.0 compared to the other surimi samples; whereas Mb, metMb, cooking loss, breaking force, deformation and gel strength were lower than other samples(P<0.05). Again, the content of crude protein, yield, pH, breaking force, deformation, gel strength and lightness were significantly higher in the surimi manufactured from chicken breast at adjustment pH 3.0 compared to the other surimi samples; whereas myofibrillar protein, redness and metMb were higher than other samples(P<0.05). The content of myofibrillar protein, deformation, lightness and cohesiveness were significantly higher in the suriml manufactured from chicken breast at adjustment pH 11.0 compared to the other surimi samples; whereas Mb, cooking loss, yield and breaking force were higher than other samples(P<0.05). The chicken breast surimi had superior color and gel characteristics than manufactured from pork leg, and adjustment pH 11.0 had superior whiteness and cohesiveness than the pH 3.0 adjusted sample, however, there were no significant differences in sensory attributes among the surimi samples.

레토르트 Crab Analog의 살균 최적화 및 품질 특성

윤재웅 ( Jae Ung Yun ),오동훈 ( Dong Hun Oh ),김병균 ( Byeong Gyun Kim ),안병수 ( Byung Soo An ),최종덕 ( Jong Duck Choi ),오광수 ( Kwang Soo Oh ) 한국수산과학회(구 한국수산학회) 2011 한국수산과학회지 Vol.44 No.1

This study developed a normal temperature-circulatable retort-sterilized crab analog (RSCA) with a long shelf-life by retort sterilization. We examined the optimum sterilization conditions and quality characteristics of the RSCA. A central composite design for response surface methodology (RSM) was adopted to optimize of the retort sterilization. The central composite design consisted of 11 samples: four factorial points, four star points, and three central points. The sterilization temperature and F0-value for retort sterilization were the independent variables, and the shearing force, whiteness, and sensory score for texture were the dependent variable. The RSM analysis of the multiple response optimization for the RSCA using the Minitap statistical programing gave an F0-value of 3.3 min. at 117.5℃. The RSM analysis also indicated that the sterilization temperature during retort sterilization was the most influential factor, while the F0-value had little effect on the quality of the RSCA. The moisture, pH and volatile basic nitrogen contents of the RSCA product were 73.1%, 7.3 and 17.2 mg/100 g, respectively, and viable cells count was >18 CFU/g. And sensory quality characteristics of this RSCA was similar to those of a commercial crab analog.

개체동결 굴(Crassostrea gigas)을 이용한 레토르트파우치 굴국의 제조 및 품질특성

황영숙 ( Young-sook Hwang ),조준현 ( Jun-hyun Cho ),황석민 ( Seok-min Hwang ),김상현 ( Sang-hyun Kim ),김병균 ( Byeong-gyun Kim ),오광수 ( Kwang-soo Oh ) 한국수산과학회(구 한국수산학회) 2016 한국수산과학회지 Vol.49 No.6

To develop a value-added product from individually quick-frozen oysters Crassostrea gigas (IQFO), we prepared a retort pouched oyster soup (RPOS) from IQFOs and characterized its processing conditions and quality metrics. We found that the most appropriate manufacturing process for the RPOS consisted of half-thawing and washing raw IQF oysters, blanching, adding them to the retort pouch along with other ingredients (base soup stock, IQF oyster extract, radish, bean sprouts, garlic, and red pepper), sealing, retort sterilization (120°, F0-value 10 min.), cooling, and packaging inspection. The moisture, crude protein, pH and salinity of the RPOS were 91.0%, 2.8%, 6.20 and 0.9%, respectively. The total amino acid content of the RPOS was 2,163.8 mg/100 g, and the main amino acids were glutamic acid, aspartic acid, leucine, proline, lysine and arginine. The primary inorganic ions were Na, K, S and Zn. In taste compounds, total free amino acid content was 313.4 mg/100 g, and the main free amino acids were glutamic acid, taurine, proline, hydroxyproline, aspartic acid, glycine, alanine, valine, lysine and arginine. This RPOS has good storage stability and organoleptic qualities compared with commercial retort pouched shellfish soup, and is suitable for commercialization as a value-added instant seafood soup.