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데리야끼(Teriyaki) 조미액을 이용한 송이 데리야끼 절임의 품질 특성
박미란,변광인,최수근,Park, Mi-Lan,Byun, Gwang-In,Choi, Soo-Keun 동아시아식생활학회 2007 동아시아식생활학회지 Vol.17 No.1
The pine mushroom is recognized as a valuable functional food and is considered the first kind of mushroom. One of the product development plans for the pine mushroom is a Teriyaki pickle. The physical properties and sensory evaluation of this product were measured, as well as sensory evaluations and microbe tests after a storage period. 9 types of high pressure-cooking conditions with Teriyaki seasoning were tested. The Teriyaki seasoning was heated from $110^{\circ}C$ for 2 hours, 1 hour or by the traditional method. Based on our testing and evaluations, the pine mushroom Teriyaki pickle heated from $110^{\circ}C$ for 2 hours or 1 hour had the highest preference and color ; Odor and overall preference increased with longer storage periods. Also, from the 21st day, the microbe levels in the traditional method Teriyaki seasoning measured less than those in 30 others. But, until storage 28th day, no microbes were detected in Teriyaki seasoning liquid from the high pressure-cooking condition. As a result, the high pressure-cooking condition was a simpler manufacturing process than the traditional method. The salinity of Teriyaki seasoning liquid from the high pressure-cooking condition was relatively lower than that from the traditional method. Therefore, the pine mushroom pickle prepared with Teriyaki seasoning under high pressure-cooking conditions will be considered for commercialization. The pine mushroom Teriyaki pickle heated from $110^{\circ}C$ for 2 hours was preferred the most, so this method is suitable for the Teriyaki seasoning.
아피오스 분말 첨가 소시지의 품질 특성 및 항산화 활성
박미란,김정미,Park, Mi Lan,Kim, Jung Mi 한국식품영양학회 2019 韓國食品營養學會誌 Vol.32 No.6
This study investigated the effect of apios powder on the quality characteristics of sausages. The results were as follows: pH values of the sausages were not significantly different among the samples. The amount of moisture content in the sausages decreased with increasing amount of apios powder. Increase in apios powder increased the lightness (L) value but decreased redness (a) and yellowness (b) values. Increase in apios powder increased the hardness and chewiness of sausage but decreased the adhesiveness. Apios powder had no significant effect on gumminess and springiness of the sausages among all samples. Total phenolic compound content and DPPH radical scavenging activity of apios powder added sausage significantly increased with increasing apios powder. Total bacterial counts of apios powder added sausage increased in all the samples as storage period passes and after 4 weeks of storage, the more adding ratio of apios powder was increased, the total bacterial count decreased. In view of above results, apios powder was considered to be food material suitable not only for functionality but also for developing sausage product of which preservation property is improved. From the results, 100% apios powder can be used to make optimum level for production of sausage.
박미란(Park Mi-Lan),류연수(Ryoo Yeon-Su),김진욱(Kim Jin-Wook),이용욱(Lee Yong-Uk),배성돈(Bae Sung-Don),채갑병(Chae Kap-Byung) 한국태양에너지학회 2014 한국태양에너지학회 논문집 Vol.34 No.6
Alternative sources of energy take a higher interest in order to reduce the greenhouse gas under the Climate Change Convention, fossil fuel consumption, and lower social anxiety about nuclear power such as crisis involving the Fukushima plant, problem of obsolete equipment. The energy consumption of agriculture, forestry and fisheries in South Korea is 3,082,000toe by 2011, reliance on electrical energy(35%) and oil(57.2%) is very high with 92.2%. In this study, we examined reserves and available capacity of temperature difference energy for thermal discharge from plant, treated sewage, river water, dam, and agricultural reservoir in rural community. Reserves of unutilized energy are 455,735Tcal/yr in rural community, these accounts for 78% of total reserves 582,385Tcal/y. Thermal discharge from plant has the most reserves of unutilized energy in rural community, it is estimated that it has the reserves of 277,410Tcal/y. Available capacity of unutilized energy in rural community is total 134,147Tcal/y, thermal discharge from plant available for heating is the most 128,035Tcal/y, and it shows in the order of treated sewage 4,318Tcal/y, river water 1,653Tcal/y, and reservoir 141Tcal/y. Elevating temperature area of green house by 2012 is 21,208ha. The amount of energy required for heating the greenhouse a year is dbout 11,365Tcal/y with 8.5% of the total available capacity of unutilized energy.
박미란(Park mi-lan),류연수(Ryu, Yeon-Soo),김진욱(Kim jin-wook),주혜진(Joo hye-jin),이영호(Lee, Yeong-Ho) 한국태양에너지학회 2012 한국태양에너지학회 학술대회논문집 Vol.2012 No.11
For drawing the methods of economical housing, Preliminarily we investigated and analyzed the structural of rural housing, roof type, resident status and heating energy what they used of 10 villages 471 rural housing in Pyengchang-gun[Iksan-si]. 1) The rural housing of six villages in Yaksu-ri feature that the most common 48% of the housing built in reinforced construction structure with masonry work but the 31% of the housing built in 1970 and the walls made with wooden beams and clay respectively configured. 2) The housing in the four villages in Iksan-si made by 58%RC plus Masonry, 36% wood frame structure, and 6% lightweight construction were investigated. Also the housing built before 1970 was indicates to 40% higher proportion of older houses compared to Pyungchang-gun, and the housing built after 2000 was constructed with heat insulation property was 18% in good condition. 3) The Yaksu-ri village in Pyeungchang-gun is characterized by long heating period compared to other areas of the villiage due to annual temperature 34°C~-18°C. The 14 households surveyed, heating the number of rooms and the entire farmers was 43%. The survey indicated 7 households which were half of the total were heating by heat accumulation type boiler with using midnight Electric Energy Sources which is convenient use and management compared to oil and coal fired boiler. The farmhouse used oil boiler and coal fired boiler was 22% respectively. According to the investigation, the farmhouse using midnight Electric Energy Sources spent 2-5 million won regarding the winter heating and other farmhouse using coal fired boiler spent 1 million won for each energy source.