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향미성 Natto 제조과정중 당류 및 아미노산 함량 변화
김복란(Bok-Nan Kim),박창희(Chang-Hee Park),윤복만(Bok-Man Yun),정민철(Min-Cheol Jung),이상영(Sang-Young Lee) 한국식품영양과학회 1995 한국식품영양과학회지 Vol.24 No.1
일본의 전통 발효 식품인 Natto의 향미개선을 위한 기초 연구를 목적으로 증자대두에 마늘 2%와 고추 oleoresin 0.2%를 각각 첨가하여 Bacillus natto(NN-1)를 접종한 후, 40℃에서 24시간 발효시키면서 경시적으로 시료를 채취하여 당류와 질소 성분 및 유리 아미노산 함량의 변화를 측정한 결과, 총당 함량은 24시간 발효했을 때 고추 oleoresin 첨가 Natto구에서 잔존량이 가장 적었고, 환원당 함량은 마늘과 고추 oleoresin 첨가 Natto구에서 잔존량이 가장 많았다. 유리당류는 stachyose, raffinose, sucrose, glucose, fructose가 동정 되었으며, 각 함량의 변화는 시험구별로 큰 차이가 없었다. 아미노태 질소의 변화는 전 시험구에서 발효됨에 따라 점차 증가하였으며 마늘과 고추 oleoresin 첨가 Natto구의 생성량이 약간 적었고, 질소용해율은 무첨가 Natto구가 가장 높았고 마늘과 고추 oleoresin 첨가 Natto구가 가장 낮았다. 암모니아태 질소 함량은 전 시험구 모두 발효 초기 보다 5~8배 증가하였다. 유리 아마노산은 모두 17종으로서 gluatmic acid, lysine, phenylalanine, tyrosine의 순으로 많았으며 24시간 발효 후, 유리 아미노산 함량은 무첨가 Natto구가 가장 많았고 마늘 첨가 Natto구가 가장 적었다. Natto is a Japanese traditional food made from whole soybeans by fermentation of Bacillus natto. This study was attempted to improve the taste of Natto. Natto was compared with the changes in the various chemical properties after it had been produced by the addition of garlic and red pepper oleoresin. The remained content of total sugar of Natto added with red pepper oleoresin decreased than other groups during 24hours fermentation. The remained content of reduced sugar of Natto added with garlic, red pepper oleoresin increased than other groups. The amount of total free sugar showed almost no differences in the case of garlic and red pepper oleoresin added. Amino type nitrogen content increased gradually after 24 hour fermentation in all samples. Free amino acid content increased in conventional Natto.
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윤병섭(Yoon, Byung-seop),윤복만(Yun, Bok-man) 한국문화관광학회 2002 문화관광연구 Vol.4 No.2
The South Korea emphasizes on the history of festival and is explaining by suggestion that artistic mean is included when explain concept of festival. But, meaning of realistic festival is used to concept that is including various culture phenomenon. These sight that see ethnic customs culture is modern ethnic customs culture, is not easy to apply about ethnic customs culture of city specially. This study compared Matsuri of Japan in side of concept and essence, history and change, role and function with Korean festival. And draw conceptional difference. The arrange is as following. Common feature of South Korea festival and Japan Matsuri can assume as greatly two. First, all two countries recognize festival to some religious meaning that give memorial service to God as well as the present. Second, modern Matsuri of Japan has special quality similar to area culture festival plain that begin to bring the latest in the South Korea. Difference of South Korea and Japan Matsuri is as following. First, the South Korea is dividing festival and event but Japan sees everybody as Matsuri. Second, while the South Korea focuses in economical spur of area, Japan emphasizes in activation of local community through identity confirmation. Third, Japan is moving by modern Matsuri in traditional Matsuri. But, the South Korea puts more weight in restoration of tradition form through research. Fifth, Japan is point that wear complex unfolding aspect such as traditional Matsuri and modern Matsuri’s fusion. But, the South Korea puts more weight in effort to keep traditional. Sixth, Matsuri becomes more inspissated personality of interchange meeting between friend and friend. This is related with thing which life extent and area of activity are magnified by bigger area.
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경북 북부지역의 이동통신 소비자-유통업체간의 장기성향에 영향을 미치는 요인에 관한 연구
윤복만,박인수,권태윤 경운대학교 산업기술연구소 2002 産業技術硏究論文誌 Vol.5 No.1(A)
The purpose of this study is investigated the effect factors of the long-term tendency between consumers and distributers in the moving communication industry. Two hypotheses were generated regarding the effect factors among these structure. The results of this study were following. First, relationship formation factors had an effect on the long-term tendency between consumers and distributers. Second, among the distributer's character factors, consumer oriented consideration and discriminated poduct feature had an effect on the long-term tendency between consumers and distributers.
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