• Food Science and Preservation
• /
• v.19 no.4
• /
• pp.525-531
• /
• 2012

This study was conducted to evaluate the quality and anti-oxidant characteristics of different granule tea variants (WSMGT: granule tea prepared from sea mustard hot water extract; ASMGT: granule tea prepared from sea mustard autoclave extract; WSTGT: granule tea prepared from sea tangle hot water extract; and ASTGT: granule tea prepared from sea tangle autoclave extract) from sea tangle and sea mustard powder. The Color of WSTGT showed the highest $L^*$, $b^*$ values, and the lowest $a^*$ value. The water absorption binding agents in ASMGT were higher than those in WSMGT, WSTGT. and ASTGT. Binding agents on water absorption in ASMGT were higher than those of WSMGT, WSTGT, and ASTGT. The alginic acid content of ASMGT was highest. The total polyphenol and total flavonoid contents of ASMGT and ASTGT were highest. The electron donating ability and ferrous ion chelating activity in WSTGT greatly increased compared to those in the other granules tea variants. These results suggest that pressure extraction can be used in functional foods.

• Journal of the Korean Applied Science and Technology
• /
• v.35 no.3
• /
• pp.683-694
• /
• 2018

The ginseng extract was dried and added forming agents using lactose, glucose and arabic gum to enhance convenience and consumer acceptability. As the addition of lactose increased, the absorption of ginseng granule decreased and the solubility tended to increase as the amount of glucose added decreased. The amount of solubilized saponin from the ginseng granules was affected more by the addition amount of ginseng concentrate than by the kind and amount of the forming agents added. Absorption and solubility tended to increase with increasing amount of arabic gum, and there was no significant difference in color change(p<0.05). The optimal mixing ratio of ginseng granules according to addition of forming agents was 10% of ginseng concentrate, 80% of lactose, 5% of glucose and 5% of arabic gum.

• Korean Journal of Food Science and Technology
• /
• v.16 no.3
• /
• pp.341-347
• /
• 1984

In order to provide orange sac for off-season processing of sac-suspended orange juice, orange was processed into intermediate form of orange sac or segment, stored at $20^{\circ}C$ and after 5 months of storage the intermediate product was finally processed into sac-suspended orange juice. Adaptability of various process and packaging was assessed. Pasteurized orange sac and segment could be relatively stable in view of microbiological spoilage during 5 months of storage. Between pasteurization methods of hot fill process and each of in-pouch or in-can process, there is no difference in quality of preliminary processed product during storage and final sac-suspended orange juice. In packaging method, metal can gave the best result and the next was 3 ply (PE/AL/PET) pouch and the last 2 ply (PE/PET) pouch. Storage in segment form was superior to sac storage. Sensory evaluation revealed better scores in final product processed from stored orange sac or segment than in control (initially processed sac-suspended orange juice) except 2 ply packaged sac.

• Food Science and Preservation
• /
• v.11 no.2
• /
• pp.148-153
• /
• 2004

The organoleptic properties of granule tea was optimized for granulation of Polygonatum sibiricum Delar(Dunggulle) tea for exclusion of scorched smell and increase of consumption. The length of 2 mm was suitable to cutting size of Dunggulle for preparation of the roasted Dunggulle. The optimum sensory conditions for aroma of Dunggulle granule tea showing 7.85 organoleptic score were 80.61% in ratio of Dunggulle extracts to total extracts, 12.77% in content of total extracts and 37.33% in rate of glucose to total sugar. The highest score of overall palatability was 5.96 at 61.11% in rate of Dunggulle extracts to total extracts, 13.79% in content of total extracts, and 60.92% in rate of glucose to total sugar.

• The Hankook-Saengyark Bo
• /
• no.239
• /
• pp.2-2
• /
• 2000

고려인삼 국제거래규제 품목서 제외 러시아 야생인삼만 지정 - 인진쑥 과립차 제조법 개발 - 홍산제품 생산공장 중국현지 설립추진 - 백출 오미자등 710t 7월말 통관완료키로

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
• /
• 2003.10a
• /
• pp.159.2-160
• /
• 2003

청국장의 섭취를 증대할 수 있는 방안으로 청국장 분말을 유산균과 클로렐라, 녹차 등과 혼합하여 타블렛 제품을 제조하고 품질특성을 조사하였다. 분말과 과립 청국장으로 제조한 청국장 타블렛의 품질특성을 조사해 본 결과 pH는 과립청국장으로 제조한 타블렛이 건조청국장보다 높았다. 총당의 함량은 분말과 과립으로 제조한 청국장 타블렛 모두 비슷한 함량을 나타내었고 원심분리 후의 고형분양은 분말로 만들어진 청국장이 더 단단한 과립을 형성하였다. 분말청국장으로 제조한 타블렛의 경우 건조초기에 낮은 흡습량을 보이다가 4시간 이후부터 증가량이 많아진 반면 과립으로 제조한 청국장의 경우는 저장 초기부터 빠른 증가를 보였다. 분말과 과립청국장을 이용하여 제조한 타블렛의 색도는 클로렐라를 첨가한 처리구는 청색을 나타내었다. 물리적 강도는 분말을 이용한 경우 파괴될 때 소요되는 힘이 큰 것으로 나타났으며 이는 흡습특성이나 붕해성의 결과와도 일치하였다. 청국장 타블렛의 관능특성은 유의성 검정을 실시한 결과로는 통계적인 유의 차가 없는 것으로 나타나 부재료의 첨가가 관능적으로 큰 영향을 주지는 않는 것으로 나타났다.

• The Hankook-Saengyark Bo
• /
• no.242
• /
• pp.5-5
• /
• 2000

약초 방향제품 잇따라 개발(제천농기센터, 비누$\cdot$베개등 선봬) - 두충 과립차 개발 - 경남농업기술원 어성초 재배방법 구명(중금속 해독작용, 건강식품으로 각광) - 율무씨앗 소독 싹 발생률 23$\%$ 향상 모잘록병도 크게 줄어 - 황기 일관작업기 개발(이랑만들기, 제초제 살포 동시에)

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
• /
• 2007.11a
• /
• pp.199-199
• /
• 2007

• Food Science and Preservation
• /
• v.20 no.4
• /
• pp.532-538
• /
• 2013

This study was done in order to monitor the quality properties of the granule using Bokbunja (Rubus coreanus Miquel) extracts. In order to prepare the granule depending on operational parameters such as content of Bokbunja extract ($X_1$, 0.4~1.2 g), sugar content ($X_2$, 6~10 g) and citric acid content ($X_3$, 0.1~0.3 g), a response surface methodology was applied to monitor the optimum recipes on the organoleptic properties and Hunter's color. The optimum recipe on the organoleptic color showed extract content of 0.96 g, sugar content of 7.05 g and citric acid content of 0.232 g. The optimum recipe on the organoleptic flavor showed extract content of 0.86 g, sugar content of 6.04 g and citric acid content of 0.215 g. The optimum recipe on the organoleptic taste showed extract content of 0.92 g, sugar content of 6.39 g and citric acid content of 0.251 g. The optimum recipe on the overall palatability showed extract content of 0.86 g, sugar content of 6.65 g and citric acid content of 0.272 g. The response surface of the Hunter's color b value was similar to the response of the overall palatability; therefore, the optimum conditions accepted by the consumers were 0.8 g Bokbunja extract content and 0.6 g sugar content in the Hunter's color a value of 6.0.

• The Korean Journal of Zoology
• /
• v.38 no.1
• /
• pp.1-9
• /
• 1995

연두·금파리에서 혈구 세포가 면역반응의 일환으로 일으키는 결절형성(nodule formation) 현상을 형태학적으로 관찰하고자 본 실험이 수행되었다. 연두금파리 종령 유충 체내에 정상 효모, 고정된 대모, 세포액이 제거된 원형질체의 효모를 각각 주입하여 면역반응 과정을 전자현미경으로 관찰하였다 먼저 정상 효모를 주입하였을 경우, 효모와 접촉한 헐구의 과립방출과 곧 이은 혈구의 파괴 그리고 효모 주위에 혈림프와 함께 점액성응혈(clot)의 형성을 관찰 할 수 있었다 점액성 응혈에는 여러 유형의 파괴된 혈구가 포함되어 있었다. 이같은 면역반응에는 체내 혈구 중 과립혈구(granulocyte)가 가장 활발히 반응였고 응혈의 대부분을 형성하였다. 결절의 중심부인 응혈은 대모와 파괴되지 않은 혈구 대 파괴된 혈구 그리고 방출된 과립들로 차 있었고, 효모 주입 3시간 까지는 이같은 응혈은 계속 확대되었다. 그러나 10시간 이후에는 응혈이 관찰되지 않았으며 이때 체강내에서 효모가 관찰되곤 하였다. 고정된 효모를 주입하였을 경우에는 혈구파괴나 과립방출 등이 관찰되지 않았으며, 고정된 효모에 대한 혈구의 식 세포작용만이 관찰되었다. 이 식세포작용은 주입후 10시간 까지 계속되었다. 원형질 체의 효모를 주입하였을 경우에는 혈구에의한 면역반응이 관찰되지 않았다.