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처리방법에 따른 종자중 Phytic acid 의 함량변화
안빈,양차범,Ahn, Bin,Yang, Cha-Bum 한국식품과학회 1985 한국식품과학회지 Vol.17 No.6
Changes in phosphorus compounds and phytic acid of mung bean, soybean, sesame and perilla were investigated during soaking in water, germination, incubation at $60^{\circ}C$ and autoclaving at $120^{\circ}C$. The results showed that total P in all the seeds was decreased slightly by soaking and incubation, but increased in mung bean, soybean during germination. Inorganic P was increased for all the seeds after soaking for 24 hrs, while its content in mung bean, soybean and sesame was significantly increased during germination. Phytic acid content in mung bean, soybean and sesame was significantly seduced by 92 %, 76 % and 78 %, respectively, after 5-6 days of germination. Soaking the seeds for 24 hrs resulted in the reduction of phytic acid by the range of 8-25 %. It was also found that incubation at $60^{\circ}C$ for 10 hrs or autoclaving at $120^{\circ}C$ for 4 hrs affected significantly for removal of phytic acid from the legume seeds. 녹두, 대두, 참깨 및 들깨를 상온에서의 침지 및 발아 그리고 $60^{\circ}C$에서 incubation 및 $120^{\circ}C$에서 autoclaving시켰을 때 이들의 처리가 phosphorus와 phytic acid의 함량에 미치는 영향을 조사하였다. Total P는 24시간의 침지와 incubation에서 약간 감소하였고, $5{\sim}6$일간의 발아에서는 녹두와 대두에서 약간의 증가를 보이었으나 전체적으로 큰 변화는 없었다. Inorganic P는 24시간의 침지후에 전시료에서 그함량이 증가함을 보여주었고, 발아기간이 경과함에 따라 급속히 증가하였다. 10시간의 incubation에서 참깨와 들깨 inorganic P는 증가되었으나 두류에서는 별다른 변화가 없었고, 4시간의 autoclaving으로는 두류에서 $244{\sim}285%$정도 증가되었으나 깨종실에서는 별다른 변화가 없었다. Phytic acid는 침지시 녹두에서 25%로 가장 많이 감소되었고 둘째는 7%로 가장 적게 감소되었다. 이들 종실의 발아시는 $5{\sim}6$일 후에 녹두의 phytic acid는 92%, 대두는 76% 그리고 참깨는 78%나 크게 감소되었고, incubation시는 녹두와 대두에서 각각 83%와 61% 감소되었고, autoclaving시에도 대두에서 68%, 깨에서 17%까지 감소되었다.
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안빈(Ahn, Bin) 한국외식산업경영학회 2014 외식산업경영연구 Vol.10 No.1
와인에 대한 수치를 부여하는 평가는 1970년대에 들어와 Robert Parker 등에 의해 시도되면서 와인업계에 비상한 관심을 끌어오고 있다. 이러한 평가방법은 와인의 대중성과 마케팅에는 긍정적으로 적용되고 있으나, 반면에 와인생산과 관련한 재배환경과 독자적인 개별성 측면에서는 하향평준화의 우려가 있다는 지적이 뒤따르고 있다. 그러나 전 세계 와인지역에서 생산되는 와인들을 점수와 순위를 주어 평가하는 시스템은 와인 평가 및 구매활동에 편리함과 선정기준을 마련해 주고 있는 것이 현실이다. 따라서 본 연구에서는 Robert Parker 100점(Robert Parker Point 100: RPP 100) 평가를 받은 Wine Advocate자료와 최근 3년간 100대 와인으로 선정된 Wine Spectator 와인자료를 참조하였으며 함께 Decanter가 선정한 100대 와인자료를 기반으로 세계 주요 와인의 동향을 분석하였다. Wine is an experience good, that is, its quality cannot be ascertained before tasting. Accordingly consumers often rely on "expert opinion" regarding quality and maturation prospects. A wine score is the quickest, simplest way for a wine critic to communicate ones opinions for the quality of a wine. Wine rating systems is a relatively recent generalized. American critics began writing more condensed wine reviews that consumers could scan through briefly to identify wines of interest. Numerical scoring is widely credited to wine expert Robert Parker who began to use his system of numerical ratings on the wine standardized grading system in the 1970s. Critics of numerical wine evaluation have contended that the popularity and marketing power of these ratings have affected to homogenization of wine styles being offered on the market. It has been considered a driving force in the globalization of wine and the down playing of the influence of terroir and individuality in wine making.
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안빈(Ahn, Bin) 한국외식산업경영학회 2013 외식산업경영연구 Vol.9 No.1
오랜 역사와 전통을 거쳐 발전해 오며 주목받고 있는 보르도와인은 1855년의 등급체계를 비롯하여 끊임없이 문제점 및 개선점 들이 제시되어 오고 있다. 그중 하나가 와인가격의 상대적인 변화이다. 1등급 와인들은 여전히 다른 와인들에 비해 엄청난 차이를 보이며 높은 가격으로 거래되고 있으며 2등급에서 5등급에 속하는 많은 와인들이 각각의 등급과는 무관한 가격이 형성되고 있는 등 1855년에 만들어진 등급체계를 더 이상 유지하기에는 무리가 빚어지고 있는 상황이다. 따라서 본 연구에서는 1855년에 세워진 보르도와인 등급체계를 새롭게 평가하고 기준을 마련하기 위하여 와인관련 간행물인 Wine Advocate, Wine Spectator 및 Liv-Ex가 제시한 최근 데이터를 중심으로 비교분석 및 재평가한 결과, 좌안지역이 수치상으로는 점수 및 우수와인 선정에서 더 높은 성적을 나타내고 있지만 향후 우안지역이 지금과 같은 성장을 계속한다면 좌안지역에 못지 않게 좋은 품질로 인정받을 수 있는 와인들이 나타날 것으로 기대되었다. A Bordeaux wine is any wine produced in the Bordeaux region of France, the most expensive and prestigious wines in the world. The Bordeaux wine appellations is divided into left bank region and right bank region, subregions including Médoc, Graves, Saint- Émilion and Pomerol. In 1855, the châteaux of Bordeaux were classified: this classification remains widely used today. But There is no official classification applied to right bank regions. In this study, Wine Advocate, Wine Spectator and Liv-ex related datas were analyzed and compared for setup a new reasonable and available Bordeaux wine reclassification. Consequently, many of right bank wines, notably St-Emilliom and Pomerol, are often considered as being equivalent to the 1855 classification wines, and sold for even higher prices recently.
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안빈(Ahn Bin) 한국외식산업경영학회 2016 외식산업경영연구 Vol.12 No.2
Recently wine evaluation is seems to be generalized from a wine critics who evaluate wine and express it either with a numerical rating and a tasting note. A wine rating is therefore a subjective quality score, typically of a numerical rating, given to a specific bottle of wine. There are critics who argue that the results of such rating competitions may be misleading and should not be relied upon as a measure of wine quality, the others contend that the quality has improved in many regions throughout the world. Nevertheless, lt has been considered a driving force of the wine of globalization and homogenization of wine making. In this study, Datas of Wine-Searcher and Liv-ex(London International Vintners Exchange) were evaluated for global Gran Cru wines. From these wine experts datas, it is appeared riesling white wine of Mozel and Rinegau were emerged as new premium Gran Cru wine for its prices. And there were wide difference between price, searching rank and/or the reputation of wines.
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김양훈(Kim, Yang-Hun),안빈(Ahn, Bin) 한국외식산업경영학회 2019 외식산업경영연구 Vol.15 No.2
Main Meals of Joseon Dynasty were searched and assessed based on inherited culinary books and related datas. Major grain material of main meals was rice and buckwheat flour was widely used for some kinds of mandu and noodles. Boiled rice, gruel thin gruel and mandu were As the Additional ingredients, m iscellaneous cereals, seafoods, vegetables, potatos, meats were added to substitute of rice and improve of preference. This study reviewed for transition and progressive traces of main meals as its respective periods. Culinary Bookss of Joseon Dynasty, Eumsikdimibang, Yorock, sarlimkyungze, Wonheangeulmijungrieugwe, Eumsikbangmun, Kyuhapchongseo, Joseonmussangsinsikyorijebyup and Korean Traditional Foods were reviewed. Some of the main meals were disappeared, canged its side Foodstuffs to easily acquired foods, and also its cooking methods has been gradually modified into combinient types.
ScienceON
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