식생활과 성인병

류인덕 충주대학교 학생생활연구소 1997 學生生活硏究 Vol.4 No.-

白鳳烏骨鷄(肉)의 理化學的 特性(1)

류인덕 忠州大學校 2005 한국교통대학교 논문집 Vol.40 No.2

The Medicinal Value of Silkie Fowl was detailed in two acient Chinese medicinal books, One is Shennong Classics of Material Medic, Known as the first Chinese Medicinal Code; The other is Compendium of Material Medic, written in Chinese Ming Dynasty and Known as a complete volume on Chinese medicine. In this study anatomic characteristics of Silkie Fowl was investigated and using modem scientific technology, contents of nutritional ingredients and minerals in Silkie Fowl meat were determined to investigate Characteristics of Silkie Fowl distinguished from Yeonsan OgoIGye and general chickens. Results obtained were as follow: Anatomical Characteristics Silkie Fowl is short, with a small and long head, but a short neck. It can be easily distinguished from Yeonsan OgoIGye and general chickens from the following characteristics. Silkie Fowl is covered with white silky feather, except the wing of a cock or hen and the tail of a cock have a little flat feather, but the feather of Yeonsan OgoIGye is mostly like that of a general chickens. There is a Pinch of vertical white tassel on peak of the head, especially a Silkie Fowl cock, but not on peak of the head of Yeonsan OgoIGye. The crown of a Silkie Fowl has a nickname of phoenix crown, the crown of a cock is mostly like a rose, while that of a hen like strawberry or a mulberry. The crown of Yeonsan OgoIGye is mostly like a Strawberry or a Mulberry. The ear of Silkie Fowl is mostly peacock green(Light blue turquoise), bronze for a small part. Peacock green is most common for Silkie Fowl with a age of 60~ 150 days, over the age of 150days, the peacock green will be gradually replaced by purplish red. Beaks are leaden blue, short and stout while the face is smooth and fine. The lower Jaw of Silkie Fowl has comparatively long tiny hair, similar to beard. The two legs of Silkie Fowl are covered with a handful of feather, or known as "Putting on trousers". Each leg of Silkie Fowl has five talons. The whole skin, eyes, mouth, talons of Silkie Fowl are grey black. The bone and marrow of Silkie Fowl are light black, the periosteum is black. The whole meat, internal organs and abdominal fat of Silkie Fowl are black, the heart and leg meat and light black. Mineral Content in Silkie Fowl Meat Silkie Fowl moat had lower Moisture and Lipids content, but higher Ash and Protein content than meats of Yeosan OgolGye and general chickens. The contents of Calcium(Ca), Phosphorus(P),Iron(Fe), Potassium(K), Zinc(Zn) in leg muscle of Silkie Fowl were higher than those in breast muscle of Silkie Fowl. Especially, leg muscle contains a lot of Iron(Fe), about 5.6 times as much as that of breast muscle of Silkie Fowl and a lot of Zinc(Zn), 5.2 times as much as that of breast muscle of Silkie Fowl. For the Yeonsan OgoIGye, the contents of Calcium(Ca), Iron(Fe), Zinc(Zn)were hight in leg muscle than in breast muscle, while the content of Phosphorus(P) and Potassium(K) were higher in breast muscle than in leg muscle. For mineral contents of leg muscle and breast muscle, Silkie Fowl had higher contents of Phosphorus(P), Iron(Fe), Potassium(K),Zinc(Zn) than those of Yeonsan OgolGye, while Yeonsan OgoIGye had higher contents of Calcium(Ca) than that of Silkie Fowl. The contents of Iron(Fe) and Zinc(Zn) is higher in leg muscle than in breast muscle for the Silkie Fowl and Yeonsan OgoIGye. The contents of Iron(Fe) in leg muscle of Silkie Fowl and Yeonsan OgoIGye were 3.9㎎%, 1.0㎎%, respectively. Leg muscle of Silkie Fowl contains a lot of Iron(Fe), about 4.0 times as much as that of Leg muscle of Yeonsan OgoIGye. The contents of Zinc(Zn) in Leg muscle of Silkie Fowl and Yeonsan OgoIGye were 2.6㎎%, 2.3㎎%, respectively, while the contents of Zinc(Zn) in breast muscle of Silkie Fowl and Yeonsan OgoIGye were 0.5㎎%, 0.6㎎%, respectively. For the Silkie Fowl and the Yeonsan OgoiGye, leg muscles contains a lot of Zinc(Zn), about 5.0 times, 4.0times respectively as much as that of breast muscle. The contents of Potassium(K) were higher in leg muscle than in breast muscle far Silkie Fowl, but higher in breast muscle than in leg muscle for Yeonsan OgolGye.

白鳳烏骨鷄卵의 理化學的 特性(Ⅱ)

류인덕 충주대학교 2006 한국교통대학교 논문집 Vol.41 No.-

중국최고의 의약서인 신농본초경(Shenn-ong Classics of Material Medic)과 중국 명대(1368∼1644)에 이시진이 저술한 본초강목 등 여러 문헌에 기록되어 있는 백봉오골계와 알의 의약적 기능을 볼 때 백봉오골계와 그의 알은 건강기능식품의 신소재로서 개발할 만한 충분한 가치가 있다. 본 연구에서는 백봉오골계란의 일반성분, Mineral, Lecithin과 Cholesterol함량을 조사한 결과 다음과 같은 결론을 얻었다. (1) 흰자와 노른자의 용적 비율을 조사하였을 때 백봉오골계란은 연산오골계란과 일반양계란에 비하여 흰자의 비율은 적고 노른자의 비율이 많은 것이 특징이다. (2) 백봉오골계란은 연산오골계란, 일반 양계란보다 회분이나 Lipids 함량이 높은 경향을 보였으나, Protein함량은 낮은 경향을 보였다. (3) 노른자중의 수분함량은 일반양계 노른자가 연산오골계와 백봉오골계 노른자보다 더 높은 경향을 보여 주었다. 지질함량은 백봉오골계와 연산오골계 노른자가 일반양계 노른자보다 약간 높은 경향을 나타내었고, 단백질의 함량은 백봉오골계 노른자가 연산오골계와 일반양계 노른자보다 약간 높은 경향을 보여 주었고 회분함량은 모두 같은 수준을 나타내었다. (4) 노른자중의 칼슘(Ca)함량은 백봉오골계 노른자가 200mg%, 일반양계 노른자가 132.6mg%, 연산오골계 노른자가 94.3mg%로서 백봉오골계 노른자는 칼슘(Ca)함량이 연산오골계 노른자보다 약 2.0배 , 일반양계 노른자보다 1.5배나 더 높았다. (5) 노른자중의 인지질의 함량을 나타내는 인(P)의 함량은 연산오골계 노른자가 556mg%, 백봉오골계 노른자가 539mg%, 일반양계 노른자가 530mg%로서 연산오골계 노른자가 인(P)함량이제일 높았고, 백봉오골계 노른자의 인(P)함량은 일반양계 노른자의 인(P) 함량보다는 더 높았다. (6) 노른자중의 철(Fe) 함량은 백봉오골계의 노른자가 5.7mg%, 연산오골계 노른자가 4.4mg%, 일반양계 노른자가 3.8mg%로서 백봉오골계 노른자가 연산오골계 노른자와 일반양계 노른자보다 더 높았다. (7) 노른자중의 아연(Zn)함량은 백봉오골계 노른자가 4.2mg%, 연산오골계 노른자가 3.7mg%, 일반양계 노른자가 3.7mg%로서 백봉오골계 노른자가 연산오골계 노른자와 일반양계 노른자보다 아연(Zn)함량이 더 높았다. (8) 노른자중의 고혈압 미네랄 성분인 칼륨(K) 함량은 백봉오골계 노른자가 146.2mg%, 연산오골계 노른자가 91.6mg%, 일반양계 노른자가 0.9mg%로서 백봉오골계 노른자가 일반양계 노른자 보다 146배, 연산오골계 노른자보다 약 1.6배나 더 높았다. (9) 노른자중의 Lecithin함량은 백봉오골계 노른자가 8.8%, 연산오골계 노른자가 9.2%, 일반양계 노른자가 8.2%로서 연산오골계 노른자가 Lecithin 함량이 제일 높았으나, 연산오골계 노른자와 백봉오골계 노른자의 Lecithin함량은 약 9.0%의 같은 수준이라고 생각되며 일반양계 노른자의 Lecithin함량은 8.0%수준으로 판단된다. (10) 노른자중의 Cholesterol 함량은 연산오골계 노른자가 79mg%, 백봉오골계 노른자가 102mg%, 일반양계 노른자가 131mg%로서 노른자중의 Cholesterol 함량은 연산오골계 노른자가 백봉오골계 노른자와 일반양계 노른자보다 현저히 낮았으며, 백봉오골계 또한 일반양계 노른자보다는 크게 낮았다. 또한 노른자중의 Cholesterol함량은 지질(Lipids)함량의 영향을 받지 않는 것으로 나타났다. Comparing volume ratios of egg white and egg yolk in eggs of Silky Fowl with those of Yeonsan OgolGye and general chicken, Silky Fowl eggs contained much more egg yolk than eggs of Yeonsan OgolGye and general chicken, while lesser egg white than eggs of Yeonsan OgolGye and general chicken. Silky Fowl eggs had higher contents of Ash and Lipids but lower content of Protein than Yeonsan OgolGye eggs. The content of moisture in egg yolk was higher in general chicken egg yolk but lower in Silky Fowl egg yolk and Yeonsan OgolGye egg yolk. The contents of Ash, Lipids, Crude Protein in Silky Fowl egg yolk were similar those in egg yolk of Yeonsan OgolGye and general chickens. The contents of Calcium(Ca) in egg yolk of Silky Fowl, Yeonsan OgolGye and general chicken were 200mg%, 94.3mg% and 132mg%, respectively. Silky Fowl egg yolk contained Calcium about 2.0 times as much as that of Yeonsan OgolGye egg yolk, about 1.5 times as much as that general chicken egg yolk. The contents of Phosphorus(P) in egg yolk of Silky Fowl, YeonSan OgolGye and general chicken were 539mg%, 556mg% and 530mg%, respectively. The contents of Phosphorus was higher in egg yolk of Yeonsan OgolGye than in egg yolk of Silky Fowl and general chicken. The contents of Iron(Fe) in egg yolk of Silky Fowl, YeonSan OgolGye and general chicken were 5.7mg%, 4.4mg% and 3.8mg%, respectively. Egg yolk of Silky Fowl contained Iron much more than those of YeonSan OgolGye and general chicken. The contents of Zinc(Zn) in egg yolk of Silky Fowl, Yeonsan OgolGye and General Chicken were 4.2mg%, 3.7mg% and 3.7mg%, respectively. Egg yolk of Silkie Fowl contained Zinc much more than those of Yeonsan OgolGye and general chicken. The contents of Potassium(K) in egg yolk of Silkie Fowl, Yeonsan OgolGye and general chicken were 146.2mg%, 91.6mg%, 0.9mg%, respectively. Egg yolk of Silky Fowl contained Potassium about 1.6 times as much as those of Yeonsan OgolGye about 146.0 times as much as those of general chicken. The contents of Lecithin in Silky Fowl, YeonSan OgolGye and general chicken were 8.8%, 9.2% and 8.2%, respectively. The content of Lecithin in egg yolk of Silky Fowl was lower than that of YeonSan OgolGye, but higher than that of general chicken. The contents of Cholesterol in egg yolk of Silky Fowl, YeonSan OgolGye and general chicken were 102mg%, 79mg% and 131mg%, respectively. The content of Cholesterol in egg yolk of Silky Fowl was lower than that of general chicken, but higher than that of Yeonsan OgolGye. The content of Cholesterol in egg yolk was not affected by contents of Lipids in Silky Fowl , YeonSan OgolGye and general chicken.

'95년도 여학생 대학생활, 취업준비, 성의식에 관한 실태 조사

류인덕 충주대학교 학생생활연구소 1995 學生生活硏究 Vol.2 No.-

청국장의 품질특성에 미치는 당류, 유기산 및 Xylitol의 영향

류인덕 忠州大學校 2008 한국교통대학교 논문집 Vol.43 No.-

To prepare a healthy fermented soybean product (Chungkookjang) superior in flavor, taste and physiological activity, the effect of sugars, organic acids and xylitol on the quality characteristics (flavor, taste and viscosity) of Chungkookjang during fermentation was investigated. The results obtained were as follows ; 1. The pH value of the steamed soybean was 6.25. Fermentation of the steamed soybean led to an increase in pH value because sugars aided the activation of Chungkookjang Bacillus spores and helped fermentation. Steamed soybeans containing sugars showed the quick increase in pH value during 24 hr of fermentation, were sticky (viscous) and had good smell. From the standpoint of flavor-taste and viscosity, 24 fermentation hours were sufficient. 2. Among glucose, fructose, lactose, sucrose, glucose or lactose containing steamed soybeans were considered to be good quality (flavor-taste, viscosity) after 24 hr of fermentation at 40 ~ 42℃. When the effect of concentration of glucose and lactose on the flavor-taste and viscosity of Chungkookjang was determined, among 0.5%, 1.5%, 2.5% of glucose or lactose containing steamed soybeans, 1.5% of glucose or lactose containing steamed soybeans showed the quicker increase in pH value and were more sticky and smelled better, but 2.5% of glucose or lactose containing steamed soybean showed the slower increase in pH value during 24 hr of fermentation. 3. When the effect of concentration of Malic acid on the flavor-taste and viscosity of Chungkookjang was determined, 0.5% of Malic acid containing steamed soybeans were considered to be more sticky and smelled better, but steamed soybean containing higher concentration than 0.5% of malic acid showed inhibition of growth of Bacillus and the slower increase in pH value during 24hr of fermentation. When the effect of concentration of xylitol on the flavor- taste and viscosity of Chungkookjang was determined, 1.5% of xylitol containing steamed soybeans smelled better after 24 hr of fermentation at 40 ~ 42℃ and 2.5% of xylitol containing steamed soybeans were more sticky.

백봉오골계알의 영양성분과 생물학적 화학성분

류인덕 忠州大學校 2009 한국교통대학교 논문집 Vol.44 No.-

In the present study amounts of major nutritive constituents and biochemical components of silky fowl eggs were examine compared with those of hen eggs. The contents of total lipids, phospholipids, cholesterol in the whole silky fowl eggs were 11.9%, 5.18%, 0.387%, respectively. Silky fowl egg contains higher phospholipids and lesser cholesterol than hen egg. The amounts of calcium and potassium in silky fowl eggs were significantly higher than those of hen eggs. Unsaturated fatty acids in silky fowl eggs were 62.0% among total fatty acids, the unsaturate fatty acids of hen eggs were 54.0%. Especially, the contents of arachidonic acid, docosapentaenoic acid and docosahexaenoic acid in silky fowl eggs were significantly larger than in hen eggs. The amounts of vitamin B2, B6, D and E in silky fowl eggs were significantly higher than those of hen eggs. The sialic acid contents of the yolk, albumen and the chalaza of a single egg of silky fowl were 205.2mg, 11.9mg and 0.83mg, respectively.

백봉오골계 초란 제조에 관한 연구

류인덕 忠州大學校 2007 한국교통대학교 논문집 Vol.42 No.-

This study was carried out to explicate the changes in physicochemical properties of apple cider vinegar and silky fowl eggs in order to manufacture vinegar soaked shelless raw eggs free from bitter taste, bloody taste-flavor and spoilage odor Results obtained as follows: Amount (mL) of vinegar required to dissolve a given amount of silky fowl egg shell could be calculated by this equation N × V(mL) = no. of g-meqs. of acetic acid and standard curve of NV values of acetic acid / amount of egg shell. If amount(g) of shell of a single silky fowl egg(38.37g±0.209) was 4.0g(38.37g×10.42/100) amount(mL) of apple cider vinegar(0.905N) required to dissolve 4.0g of shell was 93.33mL by the equation[0.905N×V(mL)=no. of g-meqs. of acetic acid(84.46)]. Egg white of vinegar soaked shelless raw silky fowl eggs turns into liquid state and pH 4.189. When these were aged in fresh apple cider vinegar(pH 2.583, 0.905N) for 36hours, the vinegar soaked shelless raw silky fowl eggs coagulated as gel like semi-solid and were free from bitter taste, bloody taste-odor and spoilage odor and smelled flavor such as apple flavor and their PHs decreased from pH 4.189 to 3.567.

뽕잎의 항산화 활성

柳寅德 충주대 2004 産業科學論文集 Vol.12 No.-

The antioxidant activity of mulberry leaves was investigated. The results indicated that methanolic extracts of mulberry leaves showed stronger antioxidant activity and that methanol gave higher yields of extract than other organic solvents. The methanolic extracts of mulberry leaves exhibited 78.0% inhibition on peroxidation of linoleic acid, greater than that of α-tocopherol(72.0%) but equal to that of butylated hydroxyanisole. The methanolic extracts of mulberry leaves were separated into nine fractions by thin-layer chromatography. Two of the fractions [Rf=0.91(Ⅰ) and Rf=0.67(Ⅱ)] possessed remarkable antioxidant activities. These two fractions showed 77.0 and 72.0% inhibition on peroxidation of linoleic acid, respectively.

完熟卵의 脫殼難易性과 그 卵黃의 靑變現狀에 대하여

柳寅德 충주대학교 1979 한국교통대학교 논문집 Vol.12 No.1

This study was undertaken to explore factors which might influence peerlability of hard cooked eggs. Results obtained are as follows: 1. The ease of peelability of hard cooked eggs was increased by length of egg storage. 2. Egg storage temperature also influenced peelability of hard cooked eggs and greater ease of peelability was most rapidly attaind at storage temperatures above room temperature rather then at 10∼13℃. 3. Egg storage temperature influenced PH of raw egg white and a PH rise above 8.7 was most rapidly attained at storage temperature above room temperature. 4. The addition of various salts to the cooking water was not effective in producing any change in the peelability of eggs and CaCl₂addition made the peeling of hard cooked eggs more difficult. 5. The highest salt concentrations resulted in lowest cooked white PH's both storage intervals. 6. Sulfide discoloration of yolk appeared most frequently with eggs having good peeling properties.

Lactobacillus acidophilus 와 Kluyveromyces fragilis 의 혼합배양에 의한 두유의 젖산발효중 아미노산 대사의 상호작용

류인덕(In - Deok Lew),박정길(Chung - Kil Park),유주현(Ju - Hyun Yu) 한국미생물생명공학회 1988 한국미생물·생명공학회지 Vol.16 No.4