• 한국식품영양학회지
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• 제13권2호
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• pp.152-157
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• 2000

In order to select the optimum drying method for the production of cinnamon extract, water extract and 70% ethanol extract of cinnamon were prepared. And then several drying method of oven drying, vacuum evaporation, spray drying and freeze drying were performed. Content of cinnamic acid, cinnamic aldehyde, eugenol, tannin and free sugar, and antioxidant activity, degree of browning, pH, color value, turbity and solubility were compared. In water extract, contents of cinnamic acid, cinnamic aldehyde, eugenol were 29.45mg/100g, 94.86mg/100g, 120.75mg/100g and decreased to 4.76%∼44.21%, 5.30%∼48.05%, 3.66%∼21.83% by oven dyring, vaccum drying, spray drying respectively, but freeze drying showed a little decrease of those components. In 70% ethanol extract, effectual components decreased to 76.05%∼88.38% and 26.86%∼78.76% by freeze drying and vacuum evaporation respectively. Antioxidant activity decreased by drying and decreasing rate in 70% ethanol extract was lower than water extract. Degree of browning increased as the drying temperature increased. Tannin and free sugars were little affected by drying temperature. Solubility decreased in oven drying and 70% ethanol extract. Overall data suggested that optimum drying methods of cinnamon extract were freeze drying in case of water extract and freeze drying and vaccum drying in case of 70% ethanol extract.

• 한국식생활문화학회지
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• 제33권2호
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• pp.133-141
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• 2018

This study investigated the quality characteristics and antioxidant activities of Makgeolli (a traditional Korean rice wine) made with Etteum bell flower root (0.5, 1, 1.5, and 2% with steamed rice) during fermentation. The pH values of Makgeolli with Etteum bell flower root powder decreased after 3 days of fermentation and then increased after 5 days of fermentation. Sugar content decreased after 3 days of fermentation. Color evaluation showed the L values of these drinks decreased during fermentation, whereas a and b values both increased. The alcohol content of Makgeolli increased after fermentation, reaching a maximum concentration of 7.90-8.07% by the end of fermentation. Total phenolic compound contents and DPPH radical scavenging activities increased as the ratio of Etteum bell flower root increased. Sensory scores of Makgeolli fermented with 1.5% Etteum bell flower root ware greater than those of Makgeolli prepared by other treatments. Therefore, Makgeolli added with 1.5% Etteum bell flower root added considered to be the most suitable for manufacturing.

• Journal of Biosystems Engineering
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• 제16권3호
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• pp.272-280
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• 1991

The aims of this study were to investigate the feasivility of analyzing a few sorting factors such as size, coloration and defect of apples with a monochrome image processing system and to find apparent properties which could be effectively used for apple sorting. The results are summarized as follows. 1. A computer program was made to analyze the projection area, coloration and defect of an apple with a monochrome image processing system. 2. The algorithm developed to compute the projedtion area of an apple was between on the proportional relation between a given reference area and the corresponding number of pixels, and the computing time was 0.74 to 0.82 second depending on the size of apple. 3. The coloration of an apple was expressed as the ratio of the gray value of a reference color to that of a given bounded area of the stem end surface (defined as coloration index), and the computing time was about 3.0 seconds with this algorithm. 4. Defect of an apple could be isolated by lowpass filtering and image subtraction but it took about 20 seconds in computing time. 5. The coloration of the Fuji apple could be classified into 3 to 4 groups by the coloration index and also, it was found that the correlation coefficient between the indices and sugar contents was 0.74. 6. The coloration index obtained from a given bounded area of the stem end side of the Fuji apple could represent the coloration of total surface with a correlation coefficient of 0.922.

• 한국식품저장유통학회지
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• 제8권4호
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• pp.442-448
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• 2001

제주산 온주 밀감 주스의 제품화 기술개발에 필요한 기초자료를 얻기 위하여 공극의 크기가 서로 다른 네종류의 한외여과 막을 사용하여 잔류액과 투과액의 성분 변화를 조사하였다. 공극의 크기에 따른 감소율은 총산, citric acid, ascorbic acid 유리당, neohesperidin은 10K에서 100K daltons 사이에서는 막의 공극 크기가 커짐에 따라서 증가하다가 500K daltons에서 감소하였다. 색도, 당도, 총 질소, 아미노태 질소, naringin, hesperidin의 함량은 막 공극의 크기에 따른 차이가 적거나 일정한 경향을 나타내지 않았다. 한외여과 처리를 한 결과 구연산이 감소하여, 당산비가 증가하였다. 연구된 한외여과 막 중 flux가 가장 높고, 성분들의 감소율이 가장 적은 500K daltons 막이 온주 밀감 주스 제조시 가장 적합할 것으로 생각된다.

• 한국식품조리과학회지
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• 제31권5호
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• pp.557-564
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• 2015

This study was performed to investigate the effect of Gastrodia elata extract on the quality characteristics of Non-glutinous rice porridge Jochung, saccharide by barley malt. Non-glutionous Rice Porridge Jochung with 0% (NGR1), 5% (NGR2), 10% (NGR3), 15% (NGR4) and 20% (NGR5) Gastrodia elata extract were produced. Moisture content and Solids content the interaction of two factors, the pH decreased with increasing Gastrodia elata extract concentration. Reducing sugar was significantly higher in groups containing Non-glutinous Rice Porridge Jochung (NGR) with Gastrodia elata extract added than the control group, especially the 15% NGR4 addition group with $1.22{\pm}0.02g/L$. Free acidity contents were 27.27 meq/kg control and 29.67~41.03 meq/kg among the samples with p<0.001. There were significant levels of total phenolics and TEAC found for the antioxidant activity of the Jochung samples with Gastrodia elata extract added. Increasing the ratio of Gastrodia elata Extract in Jochung tended to decrease color value. The results showed that Jochung containng less than 15% Gastrodia elata Extract gave the highest scores in quality characteristics and sensory evaluation.

• Preventive Nutrition and Food Science
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• 제18권3호
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• pp.203-209
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• 2013

The objective of the present study was to evaluate the physicochemical and microbial properties of the Korean traditional rice wine Makgeolli, supplemented with banana during 6 day fermentation. The alcohol contents of the control and banana Makgeolli were 17.0 and 16.5%, respectively. The pH values decreased while total acidity, total soluble solids, and color values increased throughout the fermentation process. An increase in microorganism counts throughout the 6-day fermentation period was noted in all samples. The major free sugar and organic acid detected in all samples were glucose and succinic acid, respectively. There were 39 volatile compounds detected in the control and banana Makgeolli. The major ester detected was ethyl acetate (20.037 and 22.604% for the control and banana Makgeolli, respectively). The major alcohol compounds detected were 3-methylbutanol (20.933%) and 3-methyl-1-butanol (34.325%) in the control. 2-mtehyl-1-propanol (22.289%) and 3-methyl-1-butanol (39.851%) were the highest alcohol compounds detected in the banana Makgeolli.

• 한국식품조리과학회지
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• 제10권1호
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• pp.29-34
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• 1994

In this stydy, Korean traditional Meju adjusted with: the salt contents of 12%, 16%, 20% and the ripeming periods of 90, 135 and 180 days. The results were summerized as follows; 1 The changes of moisture content in soy sauce by 16% salt content was slightly high and the protein was 5.88 by 12%, salt content 2. As the ripening periods was increased, the pH was decreased, on the other hand the total acidity was increased slightly. 3. In the 180 day ripened sample, the salt content increa-sed and the 12% salt content represented 30.6ft salt content. 4. The reduced sugar decreased 135 day ripening, but it increased 180 day ripening at 12fs, 16fs, 20fs salt content. 5. The amino acid content siginificantly decreased by salt content (Serine, Arginine), ripeming periods (Glutamic acid, Asparagine, Glycine, Threomine, Alanine, Methionine, Valine, Isoleucine, Lysine) and ripening time and salt content (Phenylalanine, Leucine) 6. The Fe content decreased 12% salt content while it increa-sed 16% 20% salt content. 7. According to the ripening time, there were significant changes in color, clearance, taste, flavor and over all acceptabilities. As the lower the acceptabilities on flavor or taste increase.

• Applied Biological Chemistry
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• 제24권3호
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• pp.200-205
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• 1981

메주를 사용(使用)한 재래식(在來式)과, Koji를 사용(使用)한 개량식(改良式) 간장을 원료배합비(原料配合比)를 다르게 담그어 숙성중(熟成中) 환원당(還元糖), 전질소(全室素), 아미노태질소(態室素)의 성분변화(成分變化)와 흡광도(吸光度), 색도변화(色度變化)를 측정(測定)한 다음, 숙성후(熟成後) 가열(加熱)에 의(依)한 흡광도(吸崙度)와 색도변화(色度變化)를 측정(測定)한 결과는 다음과 같다. 환원당(還元精)의 함량(含量)은 재래식(在來式)에 비(比)하여 개량식(改良式) 간장이 더 많고 밀의 배합량(配合量)이 많을 수록 더 하였다. 전질소(全室素)와 아미노태질소(態室素)의 함량(含量)은 시간(時間)이 경과할수록 증가(增加)하였고, 콩의 배합량(配合量)이 많으면 이 함량(含量)도 많았으나 시료간(試料間)에는 큰 차이(差異)가 없었다. 숙성중(熟成中) 흡광도(吸光度)와 색도(色度)는 재래식(在來式) 간장의 경우 많이 증가(增加)하였으나 개량식(改良式) 간장은 별로 증가(增加)하지 않았다. 가열중(加熱中) 흡광도(吸光度)와 색도(色度)는 대체로 개량식(改良式) 간장이 재래식(在來式) 간장에 비(比)하여 더 증가(增加)하였으며 밀의 배합량(配合量)이 많은 구(區)일수록 증가량(增加量)도 컸다.

• 한국조리학회지
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• 제21권5호
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• pp.59-71
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• 2015

본 연구는 구기자 추출물을 첨가하여 한국 사람의 기호에 부합하는 마요네즈, 요거트, 이탈리아 드레싱을 개발하고자 한다. 구기자 추출물 10%, 15% 그리고 20%를 첨가하여 드레싱을 만들고 드레싱의 수분 함량, pH, 색, 점도, 관능평가를 실시한 결과는 다음과 같다. 수분 함량은 구기자 추출물의 첨가량이 증가할수록 증가하였고, 당도는 감소하였다. 또한 드레싱의 pH는 구기자 추출물의 첨가량이 증가할수록 높아졌다. 구기자 추출물의 첨가량이 증가할수록 드레싱의 명도는 대조군보다 낮아졌고, 적색도와 황색도는 높아졌다. 드레싱의 점도는 대조군에 비해 구기자 추출물의 첨가량이 증가할수록 낮아졌다. 마요네즈 드레싱은 구기자 추출물이 20% 첨가된 MC3가 전반적인 기호도가 가장 높았고, 요거트 드레싱도 구기자 추출물이 20% 첨가된 YL3가 가장 선호되었다. 이탈리아 드레싱도 구기자 추출물이 20% 첨가된 GL3가 가장 선호되는 것으로 나타났다. 따라서 본 연구 결과 드레싱에 구기자 추출물을 첨가할 경우 드레싱의 색, 향, 맛, 전반적인 기호도에서 구기자 추출물을 첨가하지 않은 대조군 보다 선호됨을 알 수 있었고 한약재가 첨가된 건강한 드레싱의 개발이 가능하리라 생각된다.

• 동아시아식생활학회지
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• 제22권5호
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• pp.624-633
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• 2012

This study was performed to evaluate the physiochemical and sensory quality characteristics as well as the antioxidant activities of steamed rib sauce prepared with different amounts of Rehmannia glutinosa preparata concentrate(0, 6, 12, 18%). The moisture content and salinity of control were 80% and 0.8%, respectively, but those of sauces added with Sookjihwang concentrate were not significantly different from those of control. The acidity and reducing sugar content increased according to the amount of Sookjihwang concentrate. Hunter's color L (lightness) and b (yellowness) values decreased according to the amount of Sookjihwang concentrate, whereas a (redness) value was not significantly different among the treatments. Viscosity increased according to the amount of Sookjihwang concentrate. Total phenol and flavonoid contents increased according to the amount of Sookjihwang concentrate. Antioxidant activities (DPPH and hydroxyl radical scavenging activities) also increased according to the amount of Sookjihwang concentrate. Results of sensory preference test revealed that the scores for color, glossiness, and overall preference were the highest in sauce added with 12% Sookjihwang concentrate. It can be suggested that sauce added with Sookjihwang concentrate may be a functional sauce with high antioxidant activity.