• 동아시아식생활학회지
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• 제21권1호
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• pp.38-45
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• 2011

This study aimed to determine the sensory acceptability of Gochujang dressing containing added Maesil (Prunus mune) concentrate. Gochujang dressing was blended with different concentrations of Maesil concentrate (0%, 1%, 2%, 3%, 4%). Moisture contents, L, a, b values, pH level, and sugar contents decreased, whereas acidity and viscosity increased with increasing Maesil contents. Salinity did not change significantly. For attribute difference test, as Maesil concentration increased, color intensity, savory flavor, sour flavor, hot taste, and mouthfeel decreased, whereas glossiness decreased. The acceptance test showed that 2% Maesil concentrate was the most preferable for appearance, taste, texture, and overall quality. In conclusion, the results indicate that addition of 2% Maesil concentrate to Gochujang dressing is optimal and provides good properties as well as reasonably high overall acceptability.

• 한국식생활문화학회지
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• 제18권5호
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• pp.428-436
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• 2003

The effect of addition with maesil(Prunus mume) juice for extending the shelf-life of wet noodle was investigated by measuring quality changes such as total microbial count and pH. The Prunus mume juice showed antimicrobial activities against Salmonella enteritidis, Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, and Escherichia coli. When the wet noodles containing Prunus mume juice were kept at $4^{\circ}C$ for 20 days, it was showed that the drop of pH was not significantly occurred during the storage. Total microbial counts for control exceeded the initial putrefactive criterion level of $1.0{\times}10^6\;cfu/g$ at 16 days of storage at $4^{\circ}C$. However, total microbial count of wet noodles with the addition of 10%, 20% and 30% Prunus mume juice were $3.0{\times}10^2\;cfu/g,\;3.0{\times}10^2\;cfu/g,\;and\;1.5{\times}10^2\;cfu/g$, respectively, and these bacterial counts were still less than the criterion level ever at 20 days of storage. The addition of Prunus mume juice extended the shelf-life of wet noodle appreciably.

• 비파괴검사학회지
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• 제20권3호
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• pp.221-230
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• 2000

콘크리트 비파괴검사법인 충격공진법의 유용성과 적용 한계를 살펴보기 위하여 실험 및 이론적 연구를 수행하였다. 실험적 연구를 위하여, 다양한 개재물이 포함된 콘크리트 슬래브 공시체를 제작한 후 충격공진법을 적용하여 개재물의 존재 및 매실 위치를 찾아보았다. 공시체들 중 몇 경우에는 개재물의 위치를 정확하게 검출할 수 있었으나, 나머지의 경우에는 검출하지 못하였다. 후자의 경우에 있어서 그 실패 원인을 규명하고, 나아가 본 기법의 유용성을 결정하는 주요 인자들을 알아보기 위하여 유한요소 해석을 수행하였다. 본 연구는 충격공진법의 물리적 이해 증진과 향후 발전에 기여할 것이다.

• 한국식품조리과학회지
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• 제20권5호
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• pp.511-519
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• 2004

The optional ingredient, Maesil juice, was adopted to improve the quality of Yulmoo Mul-Kimchi during fermentation. The final weight of the Maesil juice as a percentage of the water content in the Yulmoo Mul-Kimchi was adjusted to 0, 1, 3, 5 and 7%. The physicochemical, microbiological and sensory characteristics were determined during fermentation at 10$^{\circ}C$ over a 30 days period. After fermentation, the additions of 3 and 5% Maesil juice gave the highest pH values and lowest total acidities. With regard to the reducing sugars, the 3 and 5% treatments gave the highest contents. The number of the total cell count and lactic acid bacteria increased to their maxima during fermentation, but began to decrease during the latter stages. Here, the additions of 3 and 5% Maesil juice showed distinctive lower and higher numbers of total cells and lactic acid bacteria, respectively, during the latter stages of fermentation. With regard to the sensory evaluation on the addition of Maesil juice, the results obtained with 3 and 5% additions to the fermented Yulmoo Mul-Kimchi were favored for color, smell, sour and carbonated tastes and overall acceptability of the products. Therefore, the optimum levels of Maesil juice addition to Yulmoo Mul-Kimchi were estimated to be between 3 and 5%.

• 한국식품저장유통학회지
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• 제3권2호
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• pp.131-136
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• 1996

Even though plum is well known as a health food, the available processed food of it is quite limited. Furthermore it is difficult to find an easy processing method for leading to a value added product at farmhouse. This study was investigated to effects of temperature for plum extract juice by osmosis of yellow sugar. The plum was mixed with yellow sugar at equal ratio(w/w) to obtain yellowish extracted plum juice and then located in incubator at 15, 25, 35$^{\circ}C$, respectively. The sugar content of extract was high at the early period but decreased throughout extraction period and it was about 66.1~67.4$^{\circ}$Brix. The color difference was increased yellowish throughout the extract period. The pH of it was decreased throughout extract processing but citric acid content was increased. The speed of extraction during extraction processing was more rapid at 15$^{\circ}C$ than 3$0^{\circ}C$. However sensory evaluation score of taste and flavour was obtained at 15$^{\circ}C$ than 3$0^{\circ}C$, so the prefer temperature for plum extract juice by osmosis of yellowish sugar was 15~2$0^{\circ}C$.

• 동아시아식생활학회지
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• 제14권6호
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• pp.582-590
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• 2004

The purpose of this study was to investigate the effect of maesil(Prunus mume) on Dongchimi fermentation. Dongchimi with 0, 2, 4 and 6%(w/v) maesil was fermented at 10℃ for 45 days. The pH of Dongchimi decreased slowly in all samples during fermentation. Total acidity of Dongchimi increased gradually during fermentation and total acidity of Dongchimi with maesil was higher than that of control. Redox potentials decreased until 30 days of fermentation but increased thereafter. Reducing sugar content increased in the initial stage of the fermentation periods, and then it decreased gradually, the reducing sugar content of Dongchimi with maesil was higher than that of control. The content of total vitamin C was much higher in Dongchimi with maesil. In color measurement, lightness value decreased gradually, redness and yellowness values increased gradually during fermentation but decreased thereafter. The content of hot water soluble pectin(HWSP) decreased as the fermentation proceeded but the content of hydrochloric acid soluble pectin(HCISP) and sodium hexametaphosphate soluble pectin(NaSP) increased.

• 한국식품저장유통학회지
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• 제3권2호
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• pp.121-129
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• 1996

Plum highlighted as a health food is needed to diversify the processed products because labor storage is big problem since the fruit was producted massively in June. The Plum was extracted by the pressing type extractor after washing, drying and removing the seed by seed separator. The crude extract was concentrated with stainless steel vessel at different temperature and stirring speed. This study was obtained as follows. The sugar content of fresh plum concentrated extract was 55.3~58.3$^{\circ}$Brix, and of the freezing plum concentrated extract was 75.5~70.3$^{\circ}$Brix. In color difference, the freezing plum concentrated extract was more deep black than fresh plum. In change patten of pH, it was decreased as concentration was proceed. The final pH was 2.3~2.2 in fresh plum, and 1.8~2.2 in freezing plum. The total acid content of fresh plum concentrated extract and the freezing plum was 45.4~47.8, 60.3~60.9%, respectively. The content of evaporation at 85$\pm$5$^{\circ}C$ was constant irrespective of stirring speed. The yield of extraction of fresh plum was higher than freezing plum. According to this results, the use of stainless vessel, 50rpm, which gave a highly qualified plum concentrated extract.

• 한국식품영양과학회지
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• 제16권3호
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• pp.41-47
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• 1987

These studies were conducted to investigate effects of Prunus mume extract on experimentally alloxan-induced diabetes in rabbites, antibacterial activity and acute toxicity in mice ; 1. $LD_{50}$ of Prunus mume extract(P.M.E.) was 15.25g/kg intraperitoneally in mice. 2. P.M.E. showed more significant recuperative effect compared to the control group in alloxan-induced diabetes of rabbits. 1) P.M.E. 800mg/kg bodyweight exhibited more excellent hypoglycemic effect afte 6 days and adjacent to the normal level at 14th day. 2) SGPT activity was significantly decreased after 6 days, and the blood levels of total cholesterol and urea-nitrogen were significant in 800mg/kg at 6 days and 10 days respectively. 3. In antibacterial activity test P.M.E. was active at 0.195mg/kg in Staphyllococcus aureus, 3.125mg/ml in E. coli, Enterobacter cloacae, Klebsiella oxytoca, and in Pseudomonas aeruginosa at 0.391mg/ml. 4. In histological findings, the sample groups were deeply stained, fully granulated and partial degranulation of ${\beta}-cells$, and a few vacuolar and vesicular changes of cytoplasm than alloxan treated group in proportion to the sample amounts.

• 동아시아식생활학회지
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• 제18권5호
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• pp.773-780
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• 2008

The principal objective of this study was to assess the effects of maesil extract on yellow layer cake made with medium and cake flour. After making yellow layer cakes with maesil extract, water activity, hardness, Max G, springiness and crumb color were evaluated. During storage, the Aw of the yellow layer cakes prepared with maesil extract did not retain its consistency. The hardness, Max. G. and springiness of the yellow layer cakes prepared with maesil extract were all lower than that of the controls. With regard to the color of the yellow layer cakes, the L values were reduced, but the a and b values were increased with the addition of maesil extract. The micrographs of the yellow layer cakes prepared with maesil extract evidenced slightly higher porosity than was observed in the controls. This meant that the cake batter prepared with maesil extract could be used to create yellow layer cake with good volume and good quality.

• 동아시아식생활학회지
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• 제9권2호
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• pp.214-222
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• 1999

Prunus mume has been used for the folk medicine by many old civilizations to treat food-borne diseases or enteric disorders. The purpose of this study was to investigate the antimicrobial activity of beverages containing Prunus mume extracts against Staphylococcus aureus, Shigella dysenteriae, Shigella flexneri, Shigella sonnei, Escherichia coli and Pseudomonas aeruginosa. Seven different types of Prunus mume extracts containing beverages have been prepared for the test in which minimum inhibitory concentration for each microorganism has been determined by serial dilution method using either TSA or TSB medium. Pseudomonas aeruginosa showed least resistance and 0.3g/$m\ell$ concentrations of 5% Prunus mume extracts containing beverage had antimicrobial property against the organism. Beverages containing more than 15% of Prunus mume extracts showed antimicrobial activity against all tested microorganisms at the MIC value of less than 0.25g/$m\ell$. The effect of Prunus mume on the growth of food-borne pathogens has been also studied using a spectrophotometer. In the growth assay, each of the Prunus mume extracts containing beverage was added to the medium at the concentration of 25% (v/v). Beverage containing 20% Prunus mume extracts showed inhibitory effect on the growth of all tested microorganisms.