젖산균의 산생성에 관한 향신료의 영향

朴正吉 충주대학교 1997 한국교통대학교 논문집 Vol.32 No.2

Ginger, allspice, mustard, red pepper, onion and clove were examined to determine their effects on growth of and acid production by a starter culture containing Lactobacillus helveticus KFCC 11223 and Pediococcus pentosaceus KFCC 11504 in a liquid medium. At 4,8, and 12 g/l levels all spices except clove stimulated acid production by starter bacteria, but did not stimulate increases in bacterial population. Clove was inhibitory to the starter bacteria at and above teh 4g/l level, but low concentration(0.5~2.0 g/l) stinulated acid production. High concentration of onion (8 and 12 g/l) delayed acid production, but bacterial counts were similar to those of the control.

탁주 주모 담금에서의 pH, 총적정산도 및 미생물 균수의 변화

박정길 충주대학교 2006 한국교통대학교 논문집 Vol.41 No.-

This study is industrially to develop the best quality of Korean traditional Takju prepared from the adjusted initial pH of seed mashes to prevent Takju brewing from microbial contamination and to choose more suitable strain between brewing and baker's yeast. The Changes of pH, total titratable acidity, reducing sugars, and yeast cell numbers in seed mashes and were measured during fermentation for two days at 25℃ The results were as follows : The initial pH of seed mashes adjusted with 2.8, 3.0, and 3.2 were converted with the pH 3.30, 3.35 and 3.59 for brewing yeast, while pH 3.30, 3.32, and 3.35 for baker's yeast, respectively. In case of TTA value, they were convertedwith 32.4, 28.0 and 19.5 for brewing yeast, while 32.6, 28.3 and 20.7 for baker's yeast, respectively. The yeast cell numbers showed with 107~108cells/g in seed mashes, and in general the cell numbers of the initial pH 3.2 was more then that of the initial pH 2.8.

食品中의 微生物 分布에 關한 硏究

朴正吉 忠州大學校 1980 한국교통대학교 논문집 Vol.13 No.3

As new tyre food, poader food, tatty food and their raw materials were subjected to microfial counting the amount of microorganisms in one gram of raw materials are : sugar and oil fat, 10²; Wheat flour and Starch, 10²~³; defatted milk powder, egg powder and soybean flour, 10³~⁴ Instant soup powder, of which moisture level is 5% Contain 10³~⁴microorganisms Which do not inerease in number anless the moisture level one increased during storage. Cake mix and ice cream mix of which moisture level up to 10%, contain 10²~³microorganisms, Butter and margarine contain microorganism at the level less than 10³and no E.coli, however processed fatty powder food wieh milk powder of starch employed for cuating contained 10³~⁴microorganisms.

Lactobacillus casei와 Streptococcus lactis의 혼합배양

朴正吉 충주대학교 산업대학원 1999 大學院論文輯 Vol.1 No.-

Lactobacillus casei(KFCC 32826) selected among 10 Lactobacillus strains and Streptococcus lactis(ML_3) were inoculated together and individually in 10% skim milk medium,and then their lactic acid production,optimal conditions for growth,sugar utilization and water­soluble vitamins were investigated as follows; 1. Starter ratio of Lactobacillus casei(KFCC 32826) to streptococcus lactis(ML_3) for mixed culture of the two strains was most effective at 5:1 ration and had no difference at 1:1 ratio to produce lactic acid and regarding to the cultivation time, after 16 hours cultivation high acidity due to lactic acid production was shown and maintained consistently. 2. The optimal pH temperature for mixed culture(1:1) were 6.5 and 35℃ respectively and heat treatment of skim milk broth was desirable at 100℃ for 30min. 3. Lactic acid production by a mixed culture of Lactobacillus casei(KFCC 32826) and Streptococcus lactis(ML_3) in skim milk, as compared with either organism growing alone,was stimulated in 131% and 157% of cases for Lactobacillus casei(KFCC 32826) and Streptococcus lactis(ML_3) in 10hrs,fermentation.

쌀과 맥아 및 탈지분유를 이용한 젖산발효

朴正吉 忠州大學校 1998 한국교통대학교 논문집 Vol.33 No.2

For the preparation of a tasty fermented beverage from the rice flour, the gelatinized rice flour was saccharified by malt powder and fermented by Leuconostoc mesenteroides. The saccharified reaction between rice flour and malt powder produced 0.95g/10g level of reducing sugar. As the increase of concentration of rice flour and malt powder, the formation of reducing sugar has increased. The lactic acid production in saccaharified solution by Leuconostoc mesenteroides was pH 4.2(TTA 7.1), which was the highest level among lactic acid bacteria. Lactobacillus helveticus and Streptococcus lactis did not ferment the saccharified solution well. Fermentation of saccharified solution with supplement of skim milk by Leuconostoc mesenteroides produced the higher level of lactic acid than that of saccharified solution. A favorable beverage was produced by fermentation of saccharified solution alone from tice flour or with skim milk solution.

옥수수와 쌀조청의 제조공정 개발

박정길,김현주 忠州大學校 2005 한국교통대학교 논문집 Vol.40 No.2

The purpose of this study was accomplished to develop the manufacturing processes for sweet syrup, Jochung with com grit, and mixture of corn grit and rice under the industrial conditions of Doorechon company. The best resulth were as follows; 1. The com grit, and the mixture of com grit and rice were liquefied and saccharified by sequential increasing temperature methods. The optimum conditions for processing were resulted with which the Ca^(2+) concentration for the stabilizer of enzyme was 80ppm, and enzyme concentration was2.4kg/substrate, ton. fur 2hours at 92°C for liquefaction. The optimum temperature and time for saccharification were 63°C and 8 hours under the conditions of the ratio of barley malt was 0.75kg/substrate, ton. at pH 5.5. The maximum yield of saccharified liquid was 37° Brix. 2. The composition of Jochung with com grit and rice were showen with 80 to 81 to 81 Brix for sugar concentration, 42 to 43.4 for DE value, 4.6 to 4.9 for pH value, 14.1 to 15.2% for glucose concentration 96.9 to 37.6% for maltose, 19.1 to 20.6% for DP3, and DP3, and 27.1 to 29.1% for were than DP4.

有機酸 生成菌이 제빵 貯藏性에 미치는 影響

朴正吉 충주대 산업과학기술연구소 1994 産業科學論文集 Vol.2 No.-

The effect of sour dough baking on shelf life of white pan bread was investigated by the single and the mixed culture of lactobacillus brevis and propionibacterium freudenreichii. L. brevis had the highest organic acid along lactic acid bacteria and P. freundenrechii higher than P. shermanii. The mixed culture of these two strains for acid production was more effective than their single culture. The addition of sour dough process in white pan bread preparation revealed not only prolonging the shelf life of bread in two days but inproving specific volume. The addition of 40%(W/V) sour dough sponge to wheat dough was found to be the most desirable for prolong of storage stability over three days.

교사-학생 상호작용을 위한 교사코칭모델 개발

박정길,이경화 한국교육심리학회 2018 敎育心理硏究 Vol.32 No.4

The purpose of this study was to develop a teacher coaching model that can improve the interaction between teachers and students in school. A sample teacher coaching model was developed through literature review, and a Delphi survey questionnaire was constructed base on focus group interviews and in-depth interviews with experts. Delphi surveys were conducted three times on 36 Delphi panels. We created the teacher coaching model for teacher-student interaction by reflecting on the third Delphi outcome and other comments. Upon completion, the model was applied in elementary school, junior high school, and senior high school. After revision, the teacher coaching model for teacher-student interaction was finalized. The results of this study were as follows. First, the teacher coaching model for teacher-student interaction consisted of the three stages(introduction, process, and evaluation stages). The introduction stage consisted of the definition of teacher coaching, necessity, philosophy, purpose, situation, and the coaching conversation process and coaching competencies were derived in the coaching process stage. And in the evaluation stage, the evaluation of teacher coaching was derived. Second, the teacher coaching model for teacher - student interaction was above the CVR minimum of 31, which is equivalent to 36 Delphi panels. Third, in the teacher coaching model, a teacher coaching dialogue model combining the teacher coaching dialogue process and teacher’s coaching ability was derived and properly structured. The teacher coaching model is a model that pursues the coaching approach that is carried out by teachers, and not by professional coaches. 본 연구는 학교현장에서 교사가 학생과의 상호작용을 향상시킬 수 있는 교사코칭모델을 개발하는데 목적이 있다. 문헌연구를 통해 교사코칭모델 초안을 개발하였고, 포커스 그룹 인터뷰, 전문가 개인 심층 인터뷰 및 1차 델파이 조사를 통해 설문지를 구성하였다. 36명의 델파이 패널을 대상으로 3회에 걸쳐 델파이 조사를 실시하였다. 3차 델파이 결과와 기타의견을 반영하여 교사-학생 상호작용을 위한 교사코칭모델을 완성하였다. 완성 후 초등학교와 중학교 그리고 고등학교에서 시범 적용하였고, 수정 보완을 거쳐 교사-학생 상호작용을 위한 교사코칭모델을 확정하였다. 본 연구 결과는 다음과 같다. 첫째, 교사-학생 상호작용을 위한 교사코칭모델은 도입, 과정, 평가의 단계로 구성되었다. 도입 단계에는 교사코칭의 정의, 필요성, 철학, 목적, 상황, 환경이 포함되었고, 과정 단계에는 코칭 대화과정과 코치의 역량이, 그리고 평가 단계에서 교사코칭의 평가가 도출되었다. 둘째, 교사-학생 상호작용을 위한 교사코칭모델은 델파이 패널 36명에 해당하는 CVR 최솟값 .31을 상회하여 타당하게 구성되었다. 셋째, 교사코치모델에서 과정 단계인 교사코칭 대화과정과 교사 코치의 역량이 결합된 교사코칭 대화모델이 도출되었고 이 또한 타당하게 구성되었다. 교사코칭모델은 전문코치들이 하는 전문 코칭이 아닌 코치형 리더인 교사가 진행하는 코칭적인 접근으로 교사들이 학생들을 대상으로 효과적인 상호작용을 가능하게 하는 모델이다.

냉동빵 생지에 대한 감미료의 영향

朴正吉 충주대 산업과학기술연구소 1999 産業科學論文集 Vol.7 No.2

Effects of three types sweeteners on the frozen bread dough were studied. Increased sweetener level (from 6 to 10%) did not increase dough proof time for fresh dough. In the frozen dough, the three levels of corn syrup(6, 8, an 10%) had about the same proof time at each test period. However, increasing the sucrose or HFCS from 8% to 105 produced definite lengthening of the proof time over the 6 and 8% levels at each test period. At the higher use levels (8 and 10%) corn syrup doughs had shorter proof times than the corresponding sugar and HFCS doughs. Proof times increased with dough age to 14 weeks of storage, then decreased for six weeks, after which the time increased, but not to the fourteen week level. Corn syrup doughs generally produced lower volume bread than HFCS or sucrose. Sweetener level and dough age did not appear to have any effect on loaf volume. Sucrose and HFCS produced bread having a darker crust color than for corn syrup. Increased sweetener levels produced darker crusts. Corn syrup produced bread having poorer crumb grain than sucrose or HFCS, which were about equal.

Choneophora trispora 混合培養에 依한 β-Carotene 生合成에 關한 硏究

朴正吉 충주대학교 1977 한국교통대학교 논문집 Vol.10 No.1

It was studied in biosnthesis of B -carotene and vitaminA by mixed culture and single culture of Choneophora trispora(+) and (-) strains. The results are as follows:: 1. Biosynthesis carotene by the mixed culture was increased more tham the simgle culture. 2. Biosynthesis of β-cartence was inhibited by the addition of chloromycin, aureomycin in media, and was activated by the addition of streptomycin, penicillin and β-ionone. 3.When EDTA,cupfernon and 8-hydroxy quionline was added in media, the gorwth of myceliym was inhibited but the synthesis of β-carotene was activated. 4. The growth and the biosynthesis is if B-carotene were inhibited by Fecl3. 5.Ergosterol and β-carotene in extract of mycelium were identified but vutanimA was not detected on Thin Layer chromatogram, IR and UV spectrophotogram.