천연조미료 이용 고추장양념 개발 및 적용

주나미,정희선,윤지영,박상현,이선미,정은경 숙명여자대학교 건강·생활과학연구소 2009 生活科學硏究誌 Vol.- No.26

This study was conducted to develop and apply Kochu,jang sauce using natural seasoning. The data was analyzed using SPSS for Windows (version 14.0).Two factors of Kochujang sauce were KobuJang and fruit slurry.Nine KobuJang sauces were produced with various compounding ratio of Kochtgcmg and fruit slurry and sensory evaluations were performed. Items of sensory evaluation were color, sweetness, spicy, viscosity, overall quality. Color(4.72±1.24) Sweetness (4.28±1.46), spicy(4.84±1.28), overall quality(4.71±1.16) ofa sample(Kochtgimg 460g, fruit slurry 200g) got the highest scores. So a sample(Kochtgimg 460g fruit slurry 200g) was applied to KobuJang sauce stir-fried pork. KobuJang sauce stir-fried pork using natural seasoning and KobuJang sauce stir-fried pork using artificial KobuJang sauce were prepared and performed sensory evaluation. Items of sensory evaluation were taste, flavor, harmony, overall quality.As a result, all sensory items score of KobuJang sauce stir-fried pork using natural seasoning were significantly higher than that using artificial seasoning. Therefore, availabilityof KobuJang sauce using natural seasoning was confirmed.

천연조미료 이용 토마토소스 개발 및 적용

김정희,이영미,주나미,최경숙,손정민,박상현,정정순,도혜자,유현주,Kim, Jung-Hee,Lee, Young-Mee,Joo, Na-Mi,Choi, Kyung-Suk,Sohn, Cheong-Min,Park, Sang-Hyun,Chung, Chung-Soon,Do, Hae-Ja,Ryou, Hyun-Joo 한국식품조리과학회 2010 한국식품조리과학회지 Vol.30 No.2

This study was conducted to develop a novel tomato sauce using natural seasoning. The data was analyzed using SPSS for Windows (version 14.0). Two factors of the tomato sauce were varied was tomato paste and sugar. Nine tomato sauces were produced with various compounding ratios of tomato paste and sugar. The color, viscosity and sensory evaluations of the nine tomato sauces were determined. Items examined in the sensory evaluation were color, sweetness, viscosity and overall quality. Sweetness($4.44{\pm}1.36$), viscosity($5.16{\pm}1.28$) and overall quality($4.68{\pm}1.11$) of the tomato paste 340g and sugar 100 g sample got highest scores. Therefore, this composition was used as tomato spaghetti sauce. Tomato spaghetti sauce using a natural tomato sauce and artificial tomato sauce was prepared and subjected to a sensory evaluation. Items included in the sensory evaluation were taste, flavor, harmony, overall quality. In this analysis, all sensory item scores of the tomato spaghetti sauce using natural seasoning were significantly higher than when artificial seasoning was used. Therefore, the potential of commercialization of tomato sauces using natural seasoning was confirmed.

한옥건축물의 건조방법에 따른 외진 노출 기둥의 함수율 및 균열 양상에 관한 연구

김윤상 한국농촌건축학회 2019 농촌건축 : 한국농촌건축학회논문집 Vol.21 No.1

Recently, various tourist products using hanok have increased rapidly. In the meantime, there is a steady demand for Hanok architecture. However, there are many negative perceptions about wood deformation and biodeterioration. Wood deformation and biodeterioration are related to moisture content. And the cracks occur in the process of removing water from the wood. Therefore, this study investigates the moisture content and cracks of dried hanok made of wood according to the drying method of wood. Drying methods include natural seasoning and artificial seasoning. There was a difference in moisture removal depending on drying period and method of natural seasoning. Drying time should be about 3 years for natural seasoning, so the moisture content of the wood is stable. In addition, the moisture absorption rate was low even in a humid environment where the voids were removed. However, natural seasoning is time consuming. Artificial seasoning, on the other hand, can quickly remove moisture from the wood and reduce porosity, but it is costly. Cracks that occur during the drying of wood may become problematic in appearance and stability due to wider spacing over time. As a result, the difference in the moisture content of the timber depending on the drying method and drying period of the wood was maintained even after the formation. These gaps appeared to be differences in moisture absorption in a wet environment.

자연사 및 외인사의 계절변동에 관한 연구

박상화 ( Sang Hwa Park ),임달오 ( Dar Oh Lim ) 한국보건정보통계학회(구 한국보건통계학회) 2013 보건정보통계학회지 Vol.38 No.2

Objectives: The purpose of this study was to examine the seasonal variation between natural cause of death, external cause of death, and intentional self-harm and month and season. Methods: We evaluated the monthly and seasonal changes on natural cause of death, external cause of death, and intentional self-harm in Korea. The analysis was based on data of 258,994 deaths from 2011 vital statistics of Korea. Results: Number of average death in one day was 623 in natural causes of death (NCD), 46 in external causes of death (ECD) and 46 in intentional self-harm death (SHD). The death rate per 100,000 was 446.3 in NCD, 32.7 in ECD and 31.4 in SHD. There was a significant difference between gender, month & season and distribution of internal & external cause of death (p<0.01). Gender ratio (male/female) of death rate was 1.16 in NCD and 2.20 in ECD and 2.15 in SHD, and coefficient of variation of death was 7.5, 16.0 and 23.1, respectively. In the incidence of cause of death by season, NCD was highest in the winter (26.7%), ECD and SHD was highest in the summer (26.1%, and 28.9%, respectively). Conclusions: Adjusting to the varied lengths of each month, we used mean number of death per day. There was a winter peak (673.4 deaths) and summer trough (578.8 deaths) for NCD, and summer peak (48.3) and spring trough (43.9) for ECD, and summer peak (51.5) and winter trough for SHD (35.8).

버섯 천연조미료 제조에 관한 연구

박미자,이종숙,이별나,이재성 동아시아식생활학회 2001 동아시아식생활학회지 Vol.11 No.3

This study was conducted to provide basic data for the development of natural seasoning. The quality characteristics of water extracts from Pleurotus ostreatus and Lentinus edodes were determined. Also, savory taste, fragrance, color and overall preference was evaluated. The preference test on the seasonings prepared from Pleurotus ostreatus and Lentinus edodes with the addition of sea tangle was also performed. The crude protein content of dried, Lentinus edodes and Pleurotus ostreatus was 20.4% and 30.4% respectively. The total organic acid contents were higher in Pleurotus ostreatus than in Lentinus edodes extracts. The total free amino acid and total nucleotide contents were higher in Pleurotus ostreatus than in Lentinus edodes extracts. Three nucleotide, adenosine monophosphate(AMP), guanosine monophosphate (GMP), xanthine monophosphate(XMP) were found in mushroom seasonings while inosine monophosphate (IMP) was not detected. Pleurotus ostreatus extract showed higher score in savory taste and overall acceptability than Lentinus edodes extract, Pleurotus ostreatus seasoning added with 196 sea tangle and Lentinus edodes seasoning added with 1.5% sea tangle were rated as high in overall quality. In a sensory test of foods cooked with mushroom seasoning. It was shown that panels in their twenties well used to the taste of monosodium glutamate while the people in their thirties preferred the specific flavor of the mushroom seasoning.

정훈과 김득연의 강호가사에 나타난 사계(四季)의 형상(形象)과 흥취 표출

이승남 ( Lee Seung Nam ) 한국사상문화학회 2016 韓國思想과 文化 Vol.84 No.-

이 글은 17세기 鄭勳과 金得硏의 江湖歌辭를 대상으로, 작품들의 진술중 四季의 形象에 주목하여 자연 경물에 대한 興趣의 표출 양상을 살피고자 했다. 정훈의 水南放翁歌는 <春詞>가 ‘춘경’-‘춘계생활’-‘산수지락’의 세부분으로 구성되어 있다. <춘사>의 ‘춘경’과 ‘산수지락’ 및 <하사>, <추사>, <동사> 등 대부분의 진술에서는 사대부로서의 전통적인 賞自然을 단지 관습적으로 모방하는 가운데 흥취를 실어 내지 못한다. <춘사>의 ‘춘계생활’에서 구체적 생활 체험을 진술하고 있는 것은, 관습적 모방으로서의 상자연의 진술과 어색하게 병행하는 생경함을 연출하면서, 오히려 전통적인 강호의 삶을 닮고자 하는 의도를 무색하게 함으로써 흥취 표출을 방해하는 요인이 된다. 정훈의 또 하나의 강호가사인 龍湫遊泳歌는 <춘사>에서 <동사>에 이르기까지의 전 과정이, 전통적인 강호가사의 표현을 닮은 의례적이고 관습적인 모방의 진술로 역시 진정한 흥취를 담아내지 못한다. 각 계절의 진술이 비교적 균등하게 나누어져 전개되는 이 작품의 사계는, 그 관습적인 진술 태도로 인해 오히려 형식적인 딱딱함만이 두드러지며 진정한 흥취를 이끌어내지 못한다. 이러한 진술 끝에, <동사>의 마지막에서 현실 삶의 처지가 넌지시 암시되며 정서적 갈등이 슬며시 드러나고 있다. 김득연의 止水亭歌는 각 계절의 특징적인 자연 경물에 대한 진술 속에 그 공간에 서 있는 자신의 모습이 투영되면서 흥취가 자연스럽게 표출되고, 마지막에 가서 숨어있던 현실 삶에 대한 진솔한 정서가 드러나게 된다. <동사>의 말미에는, 隱士로서의 삶을 지향하며 굳은 절개를 지키는 가운데 출사를 멀리하려는 굳은 맹세를 말하고 있는데, 여기에는 흥취의 표출로 인해 내면적 갈등의 실체가 진술의 표면으로 부상하여 그 갈등의 해소를 시도하고 있음이 암시되고 있다. The purpose of this research is to review the aspect of the expression of conflict focusing on the reflected in the shape of the four seasons in 17th century Ganghogasa. The research look into three works, Jeong Hun’s 「Sunambangongga」 and 「Yongchuyouyeongga」 and Kim Deuk Yeon``s 「Jisujungga.」 They are not who left government service but who couldn``t enter government service. In most of the descriptions 「Sunambangongga」``s four seasons doesn``t convey Gusto in Nature and just conventionally imitate the traditional appreciation of nature. Describing the specific life experience in some part of the statements about spring awkwardly comes along with the statements on appreciation of nature only as the conventional imitation. The awkwardness prevents the expression of Gusto in Nature and throws the purpose to resemble the traditional life style of Gangho into the shade. The four seasons of 「Yongchuyouyoungga」, which is phatic and conventional imitation, also take after the traditional Ganghogasa``s expression, therefore, they fail to carry the true Gusto in Nature. The statements of each season are relatively equally composed and developed. For the conventional statement attitude the formal stiffness stands out and doesn``t carry out the true Gusto in Nature. At the end of the statements, the conflict of emotion gently comes out as implying the writer``s situation. The four seasons of 「Jisujungga」 natuarally express the Gusto in Naturt as the narrator``s image reflected in the statements about the distinguishing scenery of nature from each season. By the way of conclusion the true emotion comes out from behind the actual life. This implies the dissolution of the conflict as the truth of the conflict comes to the fore through the expression of the Gusto in Nature.

Koji를 첨가하여 발효한 오징어 내장 조미료의 품질특성

최승화(Seung Hwa Choi),김상무(Sang Moo Kim) 한국식품영양과학회 2011 한국식품영양과학회지 Vol.40 No.1

본 연구는 오징어 가공부산물인 내장에 koji를 첨가하여 속성 발효한 천연조미료 소재 개발을 목적으로 결과를 요약하면 다음과 같다. 휘발성 염기질소량과 trimethylamine은 대조군이 가장 급격하게 증가하였고, 식염이 많이 첨가될수록 서서히 증가하였다. pH는 대조군이 가장 급격한 변화를 보였으며, 식염이 많이 첨가될수록 pH의 변화량이 적었다. 반면, 산도는 pH 감소와 반비례하여 증가하였다. 아미노질소는 식염 5% 첨가군이 가장 짧은 기간에 최고값을 나타내었으며, 식염 10, 15% 첨가군은 식염 5% 첨가군과 비슷한 값을 보였으나 발효기간이 길어 적합하지 않았다. 따라서 이상의 결과를 고려할 때, 식염 5% 첨가군이 조미료를 만들기에 가장 적합하다고 판단하였다. 식염 5%의 농도에 14일간 발효시킨 오징어 내장 발효생성물의 일반성분은 조단백이 가장 많았으며, 유리아미노산 조성은 단맛을 내는 아미노산인 alanine과 감칠맛을 내는 아미노산인 glutamic acid의 함량이 가장 많았다. 항산화와 항대장암 활성은 농도 의존적으로 증가하는 것을 확인하였으나, positive control에 비하여 활성이 떨어졌다. 관능검사 결과는 시판 천연조미료와 비교하여 관능적으로 큰 차이가 없었다. 이상의 결과를 고려할 때 오징어 내장 발효생성물은 천연조미료 등 식품첨가제로써 활용이 가능하다고 판단된다. Squid ( Todarodes pacificus) is processed as dried or seasoned-dried products and its catch gradually increased from 270,298 M/T in 2005 to 367,940 M/T in 2008 in Korea. Squid processing by-product (viscera) was usually discarded as a waste resulting in environmental problem. In order to utilize squid viscera for more value-added products, a natural squid seasoning was developed by fermenting with Aspergillus oryzae koji. Squid viscera at 5, 10 and 15% salt concentrations with fixed levels of 5% koji and 30% water was fermented at room temperature. The quality properties of squid fermented products such as amino-N, TMA, VBN, total viable cell count, pH and total acidity were determined at different fermentation periods. The contents of amino-N, TMA, and VBN of squid seasoning at 5% salt concentration fermented for 14 days were the highest. Based on amino-N content, squid viscera at 5% koji fermented for 14 days was selected for further assays: the content of moisture, crude protein, crude lipid, crude ash, and carbohydrate were 5.98, 35.19, 33.08, 11.30, and 14.45%, respectively. The content of glutamate, alanine, leusine and lysine were 7.06, 12.34, 9.90 and 10.22%, respectively. The IC?? values of DPPH scavenging and β-glucuronidase inhibitory activity were 12.89 and 12.58 ㎎/mL, respectively. A natural squid seasoning was manufactured by mixing fermented squid viscera and an ingredient. Based on the results of sensory evaluation, the fermented squid viscera seasoning was almost equal to other natural complex seasonings such as anchovy, cow meat, and fisheries seasoning.

나무의 사계절 이미지를 모티브로 한 헤어아트 디자인 연구 천연기념물 장선 단전리 느티나무를 중심으로

김혜진,김옥연,양은진 한국인체미용예술학회 2023 한국인체미용예술학회지 Vol.24 No.4

People have pursued healing for healthy lives. As the most common way of healing, nature has often been chosen. Therefore, many diverse nature-themed works have been found in daily lives. Among such naturerelated elements, a tree is commonly used, and it is also frequently found in hair art. Even though hairstyles created based on the formative beauty or symbolic meaning of a tree are commonly observed, it is very difficult to find hair art works which give psychological inspiration. Under these circumstances, this study attempted to suggest new hairstyles by analyzing the seasonal images of trees. To analyze hair art works with the seasonal images of the natural monument ‘Zelkova serrata’ in Danjeon-ri, Jangseong-gun as motives, the different images of the tree in spring, summer, fall and winter were examined. In addition, the diverse colors and shapes of leaves and branches were expressed with hairpieces. In other words, human emotions which can be felt through such colors and shapes of the tree were expressed, using hairpieces. This kind of expression targeted to heal human body and mind by stimulating people’s vision and emotions differed from conventional hair art. In addition, it unveiled the excellence of Korean cultural heritage by creating hair art based on the natural monument. It is anticipated that there would be further studies on more diverse images of trees and that such hair art created based on natural monuments would enhance the value of Korean cultural heritage.

Seasonal Variation of Rubber Production in Russian Dandelion, Taraxacum kok-saghyz, Grown in Korea

Sandeep Kumar Tata,홍승백(Seung Baek Hong),배성우(Sung Woo Bae),박종찬(Jong-Chan Park),Stephen Beungtae Ryu 한국자원식물학회 2022 한국자원식물학회지 Vol.35 No.3

Russian dandelion, Taraxacum kok-saghyz L.E.Rodin, is an important alternative source of natural rubber. Thus, it is critical to identify the best season for natural rubber production and harvesting for this species. In this study, T. kok-saghyz was grown in experimental fields in Korea to check the variation in rubber content with the change in the season. Studies using T. kok-saghyz plants indicate that spring and autumn are the best seasons for rubber accumulation. For several reasons, our study suggests that planting in autumn and harvesting in late spring is the best strategy for economic cultivation in Korea. Our data will be useful for future commercialization of rubber production from T. kok-saghyz because time will be saved if the plant is grown and harvested in the optimum season.

농요에 나타난 자연표상과 농민의 자연관

김월덕 한국민요학회 2008 한국민요학 Vol.24 No.-

The purpose of this paper is to look into the representation of nature in farming songs and consider them an indication of the relationship between nature and human beings. First, the representation of nature in farming songs has been related to the growth rhythm of grain and to order in nature. In addition, agricultural life is represented as a cognitive basis for traditional values such as filial piety and brotherliness. Second, the expression of nature in farming songs represents a repetitive cycle of birth, growth, aging and rebirth, and it has allowed farmers an optimistic perspective. Third, nature in farming songs is represented with time and space indicators. Farmers have changed the formula of the songs into words based on their own experiences, and these show the unity and interconnectedness of nature and human beings. Farming songs have farmers’ simple and sincere thoughts of nature because farmers are very close to nature. All the things farmers have seen and experienced in nature are reflected in their farming songs. I could discover the representation of nature, with the background of all agricultural life as a principle that controls the world in farming songs. Even though the musical words of farming songs are not unique for farmers, they were able to express their own view of nature changing the idiomatic expression into words that are related to their own experience. The belief that humans can be pleased when nature and human beings correspond with each other is an essential element in farming songs. Farming songs are a way for nature and human beings to harmonize with each other. Modern urbanites armed with scientific knowledge about the sympathetic relations between nature and human beings cannot be as scientific and pantheistic as the farming songs already are instinctively. We need to pay attention to these songs as an expression of relations with nature before modern industrialization. The purpose of this paper is to look into the representation of nature in farming songs and consider them an indication of the relationship between nature and human beings. First, the representation of nature in farming songs has been related to the growth rhythm of grain and to order in nature. In addition, agricultural life is represented as a cognitive basis for traditional values such as filial piety and brotherliness. Second, the expression of nature in farming songs represents a repetitive cycle of birth, growth, aging and rebirth, and it has allowed farmers an optimistic perspective. Third, nature in farming songs is represented with time and space indicators. Farmers have changed the formula of the songs into words based on their own experiences, and these show the unity and interconnectedness of nature and human beings. Farming songs have farmers’ simple and sincere thoughts of nature because farmers are very close to nature. All the things farmers have seen and experienced in nature are reflected in their farming songs. I could discover the representation of nature, with the background of all agricultural life as a principle that controls the world in farming songs. Even though the musical words of farming songs are not unique for farmers, they were able to express their own view of nature changing the idiomatic expression into words that are related to their own experience. The belief that humans can be pleased when nature and human beings correspond with each other is an essential element in farming songs. Farming songs are a way for nature and human beings to harmonize with each other. Modern urbanites armed with scientific knowledge about the sympathetic relations between nature and human beings cannot be as scientific and pantheistic as the farming songs already are instinctively. We need to pay attention to these songs as an expression of relations with nature before modern industrialization.