Earticle

후추의 매운맛을 주는 자극성분인 piperine 정량에 대한 가능한 방법들에 관하여 조사정리 하였고 또 새로운 정량법으로 후추의 매운 성분을 140℃에서 알카리 가수분해로서 유리된 piperidine을 p-nitrophenyl diazonium fluoborate reagent와 반응처리 시킴으로서 530nm에서 최고 흡광도를 보여주고 안정된 적색 복합화학물을 생성시켜 이 복합물의 색을 colorimeter로 측정하는 비색정량법을 개발하였다. 이 새로운 방법은 후추의 전 매운맛의 주성분인 piperine의 정량에 특히 유용하였다. 이 분석법의 장점은 일반 적정법보다 적은 양의 시료로서 후추에 함유된 자극성분인 piperine의 측정이 가능한 것이다.

A survey of the available methods for the determination of piperine was made, and a new method, developed based upon alkaline hydrolysis at about 140℃ followed by colorimetric determination of the liberated piperidine. Piperidine on treatment with p-nitrophenyl diazonium fluoborate reagent gives a red colored complex which has an adsorption maximum at 530nm. The method measures the total pungency in pepper and applicaple to piperine of black pepper and oleoresin of black pepper. The advantage of the present method is that the pungent compounds can be determined in micro samples.

6종(種)의 밀가루에 대(對)하여 조단백함량(粗蛋白含量)과 생지형성력(生地形成力)을 조사한 바 다음과 같은 결과(結果)를 얻었다. 1) 보통계(普通系)밀에 있어서도 산지(産地)와 품종(品種)에 따라 현저(顯著)한 차이(差異)가 있었다. 국산(國産)밀을 원료(原料)로 한 밀가루의 조단백함량(粗蛋白含量)은 10.4~11.8%이고 생지형성시험결과(生地形成試驗結果)에서의 valorimeter value는 39~48로서 두 항목(項目)의 조사성적(調査成績)이 상반(相反)되는 경향(傾向)을 보였으며 미주산(美洲産)밀을 원료(原料)로 한 밀가루의 조단백함량(粗蛋白含量)은 12.1~12.8%이고 valorimeter value는 72~80으로서 두 항목(項目)의 조사성적(調査成績)이 같은 경향(傾向)을 보였다. 2) 같은 미주산(美洲産)밀 중(中)에서도 보통계(普通系)밀을 원료(原料)로 한 밀가루에서는 조단백함량(粗蛋白含量)과 생지형성능력(生地形成能力)의 조사성적(調査成績)이 같은 경향(傾向)을 보였으나 이립계(二粒系)밀을 원료(原料)로 한 밀가루에서는 조단백함량(粗蛋白含量)이 12%인데 valorimeter value는 38로서 두 항목(項目)의 조사성적(調査成績)이 상반(相反)되는 경향(傾向)을 보였다.

Six kinds of wheat flour were used for the assessments of the content of crude protein and the valorimeter value of Farinograph. Results obtained from these assessments are as follows. 1. In the case of common wheat varieties, a great differences are understood between Korean wheat and American wheat. The content of crude protein is negatively correlated to the valorimeter value in Korean wheat variefies, but there is a proportional tendency in American wheat varieties. 2. In the case of American wheat varieties, distinct differences are recognized between common wheat and durum wheat. The content of crude protein is directly correlated to the valorimeter value in common wheat varieties, but there is no proportional tendency in durum wheat.

밀가루 대체원료(代替原料)로써 쌀보리가루 또는 고구마가루를 활용한 복합분(複合粉)으로 국수를 만들고 그들의 품질(品質)을 조사하여 다음과 같은 결과를 얻었다. 1) 면대(麵帶) 및 건면(乾麵)생산에 있어서 밀가루에 대한 보리가루 대체율(代替率)은 100%까지, 고구마가루 대체율(代替率)은 70%까지 가능하였으며 품질개량제(品質改良劑)로서 glyceryl monostearate 및 sodium polycrylate의 첨가는 이들 제품의 texture 특성(特性)을 향상시켰다. 2) 면대(麵帶)와 건면(乾麵)의 texture 특성치(特性値)인 견고성(堅固性), 응집성(凝集性), gumminess는 보리가루나 고구마가루의 배합에 의하여 떨어졌으나 첨가제의 효과가 뚜렷하였고 면대(麵帶)는 견고성(堅固性) 6.2 이상, gumminess 430 이상, 건면(乾麵)은 견고성(堅固性) 6.8 이상이 필요하였다. 3) 조리면(調理麵)에 있어서 밀가루 대체(代替)와 첨가제의 사용은 texture 특성(特性)을 떨어뜨리는 경향이 있었으며 조리특성(調理特性)으로 보아 보리가루는 60%까지, 고구마가루는 40%까지 대체(代替)할 수 있었다. 4) 조리면(調理麵)의 색깔, 맛, texture에 관한 관능(官能)시험에서 20% 대체복합분(代替複合粉)은 밀가루와 5% 수준에서 유의차(有意差)가 없었으며 품질저하(品質低下)는 주로 착색(着色)에 기인(起因)하였다.

Noodles were made from composite flours based on barley or sweet potato/wheat flour and their quality was assessed to obtain the following results. 1) In noodle sheet and dried noodle formation, barley flour could substitute 100% and sweet potato flour, 70% of wheat flour and their textural characteristics were improved by addition of glyceryl monostearate and sodium polycrylate. 2) Textural parameters such as hardness, cohesiveness and gumminess of noodle sheet and dried noodle were decreased by admixture of barley of sweet potato flour whereas they were increased by use of the additives. Noodle sheet required hardness over 6.2 and gumminess over 430 while dried noodle needed hardness over 6.8. 3) In cooked noodle, replacement of wheat flour and use of additives tended to lower the textural parameters. With respect to the cooking quality, barley flour could substitute 60% and sweet potato flour, 40% of wheat flour. 4) In organoleptic evaluation of cooked noodle with respect to its color, taste and texture, 20% replaced composite flour was not different significantly at 5% level from wheat flour and the quality defect was mainly due to discoloration of the product.

한우(韓牛)의 round muscle과 오징어 근육(筋肉)을 여러 가지 조리조건(調理條件)으로 처리(處理)하여 pepsin에 의한 in vitro 소화율(消化率)과 소화과정중(消化過程中)의 amino태(態) N, 유기용매(有機溶媒) 처리(處理)가 소화율(消化率)에 미치는 영향(影響)을 AOAC에 의한 semi-micro Kjeldahl법(法)으로 실험(實驗)한 결과(結果)는 다음과 같다. 1. 소화율(消化率)은 우육(牛肉)에서 autoclaving, frying, raw, freezing, roasting, boiling, dry heating의 순서이며 오징어육(肉)에서는 raw, autoclaving, boiling, freezing, frying, dry heating, roasting의 순서로 높았다. 2. Amino태(態) N는 우육(牛肉), 오징어육(肉) 공(共)히 소화율(消化率)이 높은 순서로 비례해서 증가(增加)한다. 3. 우육(牛肉)과 오징어육(肉)의 raw condition에서 ether처리(處理)가 소화율(消化率)에 거의 영향을 미치지 않는다.

The round muscle of Korean cattle and squid muscle were cooked with various methods which were followed digestibility test by use of pepsin in-vitro, determination of amino nitrogen in the course of digestion procedure by using Formol method (AOAC) and influence of ether treatment for preminary test also examined. The results obtained were summarized as follows: 1. The order of digestibility values were demonstrated as follows: In case of beef, it was autoclaving, frying, raw, freezing, roasting, boiling and in case of squid muscle, it was raw, autoclaving, boiling, freezing, dry heating and roasting. 2. The amounts of amino nitrogen for beef and squid muscle were increased in proportion to digestibility value. 3. There were no significances in the digestibility between treating with ether and none of any treatment of beef and squid muscle in raw condition.

본(本) 실험(實驗)에서는 현재(現在)까지 학문적(學問的)으로 충분(充分)히 밝혀지고 있지 않은, 한우유(韓牛乳)의 이화학적(理化學的) 성질(性質)을 구명(究明)하기 위(爲)하여 한우유(韓牛乳)의 주성분(主成分)을 분석(分析)하고, 또한 DEAE-cellulose를 사용(使用)하여 산(酸) casein, 유청단백질(乳淸蛋白質)을 분별(分別)하여 다음과 같은 결과(結果)를 얻었다. 1. 한우유(韓牛乳)의 비중(比重)은 1.036, 산도(酸度) 0.21, pH는 6.4였고 알콜시험(試驗)에서는 정상(正常)이었다. 2. 한우유(韓牛乳)의 수분함량(水分含量)은 88.39%였고, 무지고형분(無脂固形分) 9.53%였고, 지방(脂肪)은 2.08%, 단백질(蛋白質)은 3.99%, 유당(乳糖)은 4.76%였고 Sialic acid는 0.25%였다. 3. 총단백질중(總蛋白質中) casein이 3.07% 유청단백질(乳淸蛋白質)이 1.13%, lactoglobulin 0.34%, lactalbumin은 0.66%였다. 4. 6M 요소(尿素)를 함유(含有)한 0.005M TCU-buffer를 사용(使用)하여 DEAE-cellulose column에 의(依)해서 한우유(韓牛乳)의 산(酸) casein을 분별(分別)한 결과(結果) 4개(個)의 fraction을 얻었다. 5. 0.04M phosphate-buffer를 사용(使用)하여 DEAE-cellulose column에서 유청단백질(乳淸蛋白質)을 분별(分別)한 결과(結果) 4개(個)의 fraction을 얻어 각(各) fraction의 면적(面積)을 냈다.

An experiment has been carried out in order to analyze the main components of Korean Cattles' milk, and fractionate the milk protein by DEAE-cellulose column. The results obtained were summarized as follow. 1) The average values of specific gravity, pH and acidity of Korean Cattles milk which were negative in alcohol test were 1,036, 6.4 and 0.21, respectively. 2) The average values of total solids, solids-not-fat, protein, lactose and ash contents of Korean Cattles milk were 11.61%, 9.53%, 2.08%, 3.99%, 4.76% and 0.86%, respectively. 3) Distribution of casein, whey protein, N.P.N., protein precipitated in 12% TCA, lactoglobulin and lactalbumin contents of the milk were 3.07%, 1.13%, 0.10%, 4.06%, 0.34% and 0.66%, respectively. 4) Acid casein obtained from Korean Cattles milk was fractionated into four fractions on DEAE-cellulose column with 0.005M tris-citrate buffer containing 6M urea, pH 8.6, and the ratio of the fraction I, II, III and IV was 3.24%, 52.67%, 26.22% and 17.87%, respectively. 5) Whey protein obtained from Korean Cattles milk was also fractionated into four fractions on DEAE-cellulose column with 0.04M phosphate buffer, pH 5.8, and the ratio of the fraction I, II, III and IV was 41.74%, 10.17%, 1.50% and 46.59%, respectively.

근원섬유단백질의 생화학적 성질에 대하여서는 아직도 불명한 점이 많고, 특히 식품으로써의 근원섬유단백질의 저장 중의 변화에 대하여서는 규명되어야 할 점이 너무나 많다. 본 연구는 근원섬유단백질의 저장 중의 변화를 추구하기 위한 기초작업으로서 subcelular structure인 근원섬유를 재료로 하여 그 형태학적 측면과 생화학적 측면의 상관성을 비교 검토하였다. 근원섬유의 조제방법에 따라서 근원섬유의 근절(筋節)(sarcomere)의 길이는 변화하고 있었고 근절의 길이의 변화는 생화학적 성질. 즉 ATPase활성에 현저한 변화를 일으켰다. 근원섬유를 저농도의 trypsin으로 처리하면 근원섬유의 ATPase활성은 현저히 증가하나, 근원섬유의 위상차(位相差)현미경 상은 수축상태의 상을 나타내었다가 처리시간의 연장에 따라 sarcomere가 fragmentation을 나타냄을 보여주었다. 얻어진 결과로 근원섬유 중에는 ATPase활성을 저해하는 factor가 존재하며, 이 factor는 단백질의 inhibitory action은 아니고 steric effect임을 추정하였다. 또한 Z-line의 구성물질 중에 troponin의 관여가 추정되었다.

To obtain further information concerning the nature myofibrillar proteins in a food system, an investigation has been conducted to compare the change in the biochemical property of the myofibril with the changes in the morphological structure of the myofibril. When myofibrils were prepared with 0.16 M KCl-0.04 M Tris-HCl, the band pattern was clear and distinct. There was a uniform thickening of A-band, a sharp appearence of Z-lines and a wide I-band. The band pattern of myofibrils was changed as the composition of extraction solution was changed. Also the ATPase activity of myofibril changed as the length of sarcomere changed. When myofibrils were treated with a low concentration of trypsin, myofibrils turned in the contracted state. With the progress of prolonged trypsin treatment, most of myofibrils exhibited a pattern of alternating light and dark bands, supercontracted pattern. Although myofibrils exhibited a supercontracted band pattern, the ATPase activity of myofibril continued to increase with the progress of trypsin treatment. An assumption was made that tropomyosin may be located in Z-line and that troponin-tropomyosin complex can inhibit the ATPase activity of myofibrils through the structural alternation of myofibril.

Amorpha-fruticosa 종자(種子)의 지방(脂肪)을 ether 및 methanol로 추출(抽出)하여 정제(精製)한 다음, methyl eestorification 시켜 Gas chromatography로 지방산(脂肪酸)을 분석(分析)하고 몇 가지 화학적(化學的) 성질(性質)을 시험(試驗)하여 다음과 같은 결과(結果)를 얻었다. 1. Amorpha-fruticosa 종자(種子)의 일반성분(一般成分)은 수분(水分) 17.65%에서 조단백(粗蛋白) 21.02%, 조지방(粗脂肪) 12.04%, 회분(灰分) 5.74%로서 일반두료식물(一般豆料植物)과 비교하면 대두(大豆), 검정콩을 제외(除外)한 다른 종류(種類)에 비하여 비교적 우수한 성분함량을 나타내고 있다. 2. 각종(各種) 유기용매(有機溶媒)에 의한 본시료(本試料)의 지방추출율(脂肪抽出率)은 ether가 80.25%, methanol 80.00%로서 대등한 수치(數値)이며, benzene 77.34%, hexane 69.96%의 순위(順位)로 나타났다. 3. Ether에 의하여 추출(抽出)된 지방산(脂肪酸)의 chemical constants는 검화가 178.67, 산가 3.11, 요오드가 54.27로 측정(測定)되었다. 4. Ether에 의하여 추출(抽出)된 지방산(脂肪酸)을 gas chromatography에 의하여 분석(分析)한 결과(結果) 모두 8종(種)이 검색(檢索)되었으며 이 중(中) linoleic acid (78.73wt%), palmitic acid (5.68wt%), oleic acid (5.85wt%), stearic acid (4.84wt%), linolenic acid (3.40wt%)의 순(順)으로 함량(含量)이 높으며 arachidic acid (1.06wt%), lauric acid (0.26wt%), myristic acid (0.20wt%) 등은 소량(小量)으로 나타났고 capric acid는 측정(測定)되지 않았다. 5. Methanol로 추출(抽出)한 지방산(脂肪酸)은 ether에서와 같이 8종(種)이 검색(檢索)되었으며 함량(含量)은 linoleic acid (77.86wt%), palmitic acid (7.77wt%), oleic acid (5.74wt%), stearic acid (4.97wt%), linolenic acid (3.56wt%)의 순(順)으로 비교적 함량(含量)이 많고 arachiaic acid (0.01wt%), lauric acid (0.01wt%), myristic acid (0.01wt%) 등은 함량(含量)이 낮으며 역시 capric acid는 ether에서와 같이 측정(測定)되지 않았다.

Quantitative analysis of the fatty acids contained in Amorpha-fruticosa seeds was carried out by means of gas chromatography with F.I.D. The general components and chemical constants have been performed with A.O.A.C methods. The results are summarized as follow: 1. General components of Amorpha-fruticosa seeds come out to be 17.65% moisture, 21.02% crude protein, 12.04% crude lipid and 5.37% ash. 2. Extraction of crude lipids were performed by soxhlet extractor for 14 hour. Amounts of the crude lipids were extracted 80.25% in ether, 80.00% in methanol, 77.34% in benzene and 69.96% in hexane. 3. Chemical constants of Amorpha-fruticosa seed oil were saponification number 178.67, acid number 3.11 and iodine number 54.27. 4. The fatty acid components of Amorpha-fruticosa seeds were quantitatively determined by gas chromatography to give 78.73wt% linoleic, 5.8wt% oleic, 5.68wt% palmitic, 4.8wt% stearic and 3.40wt% linolenic acid in ether solvent and to give 77.86wt% linoleic, 7.77wt% palmitic, 5.84wt oleic and 4.97wt% stearic acid in methanol solvent. The peak of capric acid was not found. Myristic, arachidic and lauric acids were very small.

This paper was developed for production of the humanized milk, comprising similarly to the composition and characteristic of human milk. Humanized milk of superior quality can be made directly from the fresh raw milk mixed vegetable oil, corn syrup, whey powder, β-lactose, sugar, vitamin, β-carotene and minerals showing formulation of the humanized milk at table 2. The improving effects of adding vegetable oil and corn syrup are both more reformed the chemical and physical properties of humanized milk. The former enhanced the essential fatty acid and energy source in this product, the latter has the most solving function in water and induced amount of emulsion and stabilizer. The products contain about 13% protein, 23% fat, 58.3% carbohydrate, 2% ash and ensue reasonably balance of essential amino acid, poly-unsaturated fatty acid for the requirement of infants and controlled component of the humanized milk such as human milk.

밤가공품(加工品)의 개발(開發) 및 이의 공업화(工業化) 가능성(可能性)을 연구(硏究)하기 위(爲)하여 밤의 품종(品種) "단택", "축파"를 포함(包含)한 14개종(個種)과 장기저장(長期貯藏)밤에 대(對)한 가공적성(加工適性)을 검토(檢討)하는 한편 실용적(實用的)인 유색가공품(有色加工品)의 가공방법(加工方法)에 대(對)한 일련(一連)의 시험(試驗)을 실시(實施)한 바 그 결과(結果)는 다음과 같다. 가) 원료(原料)밤의 개체종(個體種)의 범위(範圍)는 11~18g로서 일본(日本)밤의 15~37g에 비(比)하면 적은 편이며 밤의 크기가 25~30g가 좋은 것으로 되어있는 Marronglaces의 제조(製造)에는 적합(適合)치 못하였다. 과육변색(果肉變色)의 주요소(主要素)인 tannin에 의(依)한 발색현상(發色現象)은 품종별(品種別)로 다르며 "축파", "유마" 등(等)이 가장 심(甚)하고 "다압B"같은 품종(品種)은 거의 발색(發色)치 않아 감로자(甘露煮) 등(等)의 가공(加工)에 적합(適合)할 것으로 기대(期待)된다. 나) 밤전분(澱粉)의 성상(性狀)도 품종별(品種別)로 약간씩의 차이(差異)가 있으며 감자전분(澱粉)에 비(比)하면 입자(粒子)의 크기가 1/4~1/9정도(程度)이고 호화온도(糊化溫度)는 감자전분(澱粉) 67℃에 비(比)하여 밤전분(澱粉)은 로서 높은 편(便)이었다. 밤과육(果肉)의 외곽(外郭)에는 무전분층(無澱粉層)이 있으며 이것이 가공도중(加工途中) 층리현상(層離現象)을 가져와 외관(外觀)을 손상(損傷)케 하고 설탕 syrup통조림의 경우 즙액(汁液)을 혼탁(混濁)케 할 우려(憂慮)가 있다. 한편 장기저장(長期貯藏)밤은 무전분층(無澱粉層)이 중앙(中央)에 형성(形成)되고 외곽(外郭)은 비교적(比較的) 균일(均一)하게 분포(分布)되어 있으며 전술(前述)한 층리현상(層離現象)은 심(甚)하지 않았다. 다) 유색제품(有色製品)을 위(爲)한 박피방법(剝皮方法)으로서는 열(熱)에 의(依)한 배초방식(焙焦方式)을 시험(試驗)한 결과(結果) 1 batch 처리(處理)에 소요(所要)되는 시간(時間)은 밤의 크기에 따라 다르며 밤의 개체종(個體種) 평균(平均) 11.7g 및 23.3g의 것으로 시험(試驗)한 결과(結果) 배초소요시간(焙焦所要時間)이 각각(各各) 1분(分) 50초(秒) 및 3분(分) 10초(秒)가 소요(所要)되었다. 박피가능률(剝皮可能率)은 적은 것이 100%, 큰 것이 98.5%였으며 저장(貯藏)밤과 수확후(收穫後)의 밤의 박피능률(剝皮能率)에는 약(約) 20%의 차(差)가 있었으며 저장(貯藏)밤의 경우가 어려웠다. 라) 단위시간당(單位時間當) 배초처리능력(焙焦處理能力)은 배초처리진동식(焙焦處理振動飾)의 반경(半徑)의 자승(自乘)에 비례(比例)하며 그 처리능력(處理能力) y와 진동식(振動飾)의 반경(半徑) x와의 사이에는 y=2.45(x-4)²의 관계(關係)가 성립(成立)되며 동일기계(同一機械)로서 진동식(振動飾)의 반경(半徑)만 조절(調節)하면 그 능력(能力)의 신축성(伸縮性)이 비교적(比較的) 크다.

Fourteen varieties of Korean chestnut were subjected to the test of adaptability for processing and the possibilities of colored products development. The fruit size of Korean chestnut ranged 11~18g and these small fruits could not be expected to be utilized for the processing of Marron glaces which requires larger size as 25~30g. As the storge period is extended the discoloration tendency of chestnut flesh was increasingly developed, however, the fresh chestnut has shown layer-separating phenomenon and ragged surface of fruit which delivers disagreeable appearance to the finished product. The principal factors of discoloration occurred during processing were the behavior of tannin and darkening rate shown on flesh differed each other among varieties; the Chukpa and Yuma variety have exhibited the most serious discoloration and the Taab-b variety, the lightest. Taab-b variety in this connection could be expected to be available for Kanroni processing. For the industrialization of chestnut processing the flame-scorched peeling method is advisable. The capacity of this method is proportional to the square of scorching radius and highly flexible in controlling its performance. As for the processing of colored product, the sugar dehydration and coating and the sugar penetration method demand further study in basical views; however, the canned product of chestnut-redbean has shown the possibility of being utilized as a substitute for or paralleled use with the sugar-syruped canned product which so far has been considered as the only item of export to Japan.

우리 나라 평균 식단에서 부족되고 있는 lysine을 밀쌀에 정량적으로 강화(强化)함으로써, 밀쌀 자체는 물론 우리 나라 국민의 섭취단백질을 질적으로 향상(向上)시킬 수 있는 방안(方案)을 모색코저 본 연구를 시도하였다. 따라서 밀쌀을 lysine 강화대상 곡류로 정하고, 정맥(精麥)(polished wheat) 및 밀쌀의 물리화학적 성상, 공장규모에서의 강화실험, 강화밀쌀의 저장시험 및 영양실험을 행하여 다음과 같은 결과를 얻었다. 1. 밀쌀은 호화건고(糊化乾固) 및 균열상태를 보임으로서 경도(硬度)는 정맥(精麥)보다 낮았고, 수분(水分) 및 L-lysine HCl 흡수능(吸收能)은 정맥(精麥)이 더 낮았다. 그리고 정맥(精麥) 및 밀쌀의 L-lysine HCl 흡수능(吸收能)은 침지 L-lysine HCl 용액의 농도에 거의 비례하였고 침제(浸濟) 초기에 급격히 흡수(吸收)하였다. 그리고 이들의 취반특성(炊飯特性)도 다소 차이가 있었다. 2. 공장규모(工場規模)의 L-lysine HCl 강화에 대한 일련의 실험결과, 기존 밀쌀제조공정 중의 가수공정(加水工程)에서 강화함으로써 기존 시설을 효용(效用)할 수 있었고, 강화농도가 균일한 밀쌀제품을 얻을 수 있었다. 그리고 공정 중의 L-lysine HCl 손실율은 10~11%이었으며, 강화밀쌀의 기호성은 보통 밀쌀과 차이가 없었다. 3. 흰쥐사육시험 결과, 보통밀쌀의 PER 1.12가 0.2% 강화수준에서 1.75로 크게 향상되었으며 0.4% 강화구에서는 1.89이었다. 4. 저장시험 결과, 실온(室溫)에서 90일, 고온과습구(高溫過濕區)( 37℃>80% RH)에서 30일간 저장한 강화밀쌀 (0.2% 수준, polyethylene film packing)의 환원당 지방산도의 변화는 경미함으로서, 강화밀쌀의 저장성에 있어서는 보통 밀쌀과 같이 큰 문제점이 없을 것으로 판단되었다.

Milssal is a polished, partially gelatinized pressed wheat grain and it is being consumed in Korea. This study was conducted to establish 2 practical means of providing needed lysine to the Korean population through fortification of Milssal. The results are summarized as follow: Lysine infusion of Milssal was significantly higher than polished wheat grain and affected by such factors as time and concentration of infusion solution. Cooking characteristics including water-uptake ratio and expanded volume were apparently better than polished wheat. After conducting the series of fortification experiments under actual manufacturing conditions. a reasonable process was chosen. In the developed process. lysine HCl solution was sprayed instead of water to the cleaned and debranned wheat grains during the regular wetting process. There was no differences in appearance and taste of Milssal before and after fortification. Fortification of the protein of Milssal with lysine has been found to bring a significant improvement in the growth rate of rats and the protein efficiency ratio. Stability remained relatively high throughout the storage period(90 days at 10~20℃ or 30 days at 37℃).

1) In Seoul, it was known that the season for preparing Kimchies (fermented vegetables) for the winter was from the middle of November to early in December, in which the preparing rates of Kimchies in the middle of November, the end of November and early in December were 32.7%, 41.3% and 12.5%, respectively. The time that the largest quantity of them was prepared was about the end of November. 2) The average cost of Kimchies prepared for the winter for a family of four, five, six and seven was 10,000~15,000 Won, 15,000~20,000 Won, 10,100~20,000 Won and 10,100~20,000 Won, respectively, and the cost did not increase in proportion to members of a family. In case of the family of 6~7, the cost for Kimchies showed a wide range compared with those for the family of 4~5 3) The main raw materials of kimchi for one person for the winter required 12~20 heads of Chinese cabbages, 14~20 roots of radishes, 4~7 cloves of garlics and 300~500g of powdered red pepper. 4) The residents living in Seoul had prepared the several kinds of the pickles for the winter as follows; (1) Chinese cabbage Kimchi (98.9%), (2) Whole Chinese cabbage Kimchi (74.7%), (3) Kkakdugi (68.6%), (4) Dongchimi (66.4%) and (5) Chong-kak Kimchi (63.3%). It has, therefore. been considered that the five kinds of Kimchies mentioned above may be industrialized. 5) Uniqueness of the raw materials used for the most popular Chinese cabbage Kimchi was to use leeks, garlics, red peppers and gingers as spices, and it was also known that proper amounts of salted shrimp pickles and oysters was mixed to the Kimchies. Therefore, it had been considered that the characteristics of Chinese cabbage Kimchies for the winter had the hot taste with freshness. 6) For keeping the Kimchies during the winter about the half of the pickle jars was buried in the ground, and another half of them were wrapped in the straw bags or styropol and they were placed on the ground or kept in the basement, 7) In most case (80.9%), the salt concentration of pickling was adjusted by one's experiences, and only 19% of them was measured with the instruments. 8) Most of remaining kimchies were usually used for other cooks, but some of them were thrown away. 9) The ratio of the people who had ever bought the market Kimchies for their own edibility was 17.8% and most of them got it only in the spring and summer season. 10) About 18% of the residents living in the general houses in Seoul had ever bought the market Kimchies. It was also known that about 48% of the residents living in the general houses and about 79% of the residents living in the apartments wanted to purchase the market Kimchies if the production of the delicious Kimchies were industrialized. The season that the people wanted to get the market Kimchies was a little different each other among the residents. About 13.4% of the residents living in the general houses wanted to purchase the Kimchies during the summer, and 11.9% of them wanted to get it throughout the year. On the other hand, in case of the apartments, 25.2% of the residents wanted to get it during the summer and 24.4% of them wanted it throughout the year (4 seasons) and 19.9% of them wanted it during two seasons. The data mentioned above have shown that many residents hope strongly an industrial production of the Kimchies. It is also true that many residents living in both the general houses and apartments want to get the market kimchies throughout the year, and particulary during the summer season that most foods are very apt to be spoiled.