• 동아시아식생활학회지
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• 제12권1호
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• pp.32-37
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• 2002

상주둥시 감잎의 이용성 증대를 위하여 성장시기 별 감잎의 유용성분 함량을 조사하여 감잎의 적절한 채취시기를 결정하기 위한 기초연구를 수행하였다. 감잎의 수분함량은 새잎이 나기 시작하여 성장초기인 5월 5일경에는 79.65%를 보이다가 성장함에 따라 꾸준히 감소하는 경향을 나타내었다. 조지방과 조섬유 및 회분함량은 감잎이 성장함에 따라 다소 증가 하였으며 조단백질은 큰 변화를 나타내지 않았다. 감잎의 유리당은 sucrose, glucose, fructose 및 raffinose의 4종류가 분리 확인되었으며 sucrose 함량이 가장 높았으며 glucose와 fructose는 비슷하였고 raffinose는 미량 존재하였다. 비휘발성 유기산은 oxalic acid, levulenic acid, magic acid 및 citric acid의 4종류가 분리 확인되었다. 감잎에 함유되어 있는 구성아미노산을 분석한 결과는 총 17종의 아미노산이 동정되었는데 주요한 아미노산은 glutamic acid, aspartic acid, leucine, phenylalanine 및 valine 순으로 높게 나타났다. 수용성 탄닌과 vitamin C 함량은 감잎이 성장함에 따라 계속적으로 증가하였으며 6월 20일 이후에는 감소하였다.

• 한국식품저장유통학회지
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• 제9권1호
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• pp.51-55
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• 2002

느타리버섯을 이용하여 김치를 제조한 후 숙성 중 식품학적 특성을 조사하였다. 느타리버섯 김치의 숙성기간에 따른 pH를 측정한 결과 생 느타리버섯 김치는 처음에 대조구인 배추김치보다 높았으나, 숙성기간이 지남에 따라 그 값이 배추김치에 비하여 낮게 나타났으며, 데친 느타리버섯 김치는 배추김치보다 조금 높게 나타났고, 적정산도는 pH의 경우와 반대현상으로 나타났다. 아미노태 질소 함량은 숙성기간이 지남에 따라 증가하는 경향이었는데, 생 느타리버섯 김치는 배추김치에 비하여 그 함량이 높게 나타났으며, 데친 느타리버섯 김치는 배추김치와 비슷하게 나타났다. 김치의 환원당은 숙성기간이 지남에 따라 크게 감소하였는데, 생느타리 버섯 김치의 함량은 배추김치보다 높게 나타났고, 데친 느타리버섯 김치는 조금 낮게 나타났다. 배추김치의 생균수는 숙성 2일째는 급격하게 증가하였으며, 그 이후는 거의 비슷한 수로 나타났다. 느타리버섯 김치도 배추김치와 같은 경향이었는데, 그 수는 배추김치보다 약간 낮게 나타났으며, 젖산균수의 경우는 생균수 거의 같은 경향이었다. 상온에서 1일간 저장한 느타리버섯 김치의 관능검사결과 데친 느타리버섯 김치에 비하여 생느타리버섯 김치가 좋은 값을 나타내었으나, 배추김치에 비하여 기호도가 낮게 나타났다.

• 한국식품조리과학회지
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• 제32권2호
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• pp.147-156
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• 2016

Purpose: The purpose of this study was to investigate antioxidant activities and quality characteristics of the steamed roll added Ligularia fischeri (Ledeb.)Turcz. powder. Methods: Steamed roll were prepared with different amounts (0%, 0.5%, 1%, 1.5%, 2% to the flour quantity) of Ligularia fischeri powder. Results: As a result of measuring the normal component and the sugar content of the steamed roll added with Ligularia fischeri powder showed a tendency to increase as the added amount more significant increase (p<0.001). The pH of steamed roll significantly decreased with fermentation time (p<0.001) after again appeared a tendency to increased (p<0.001). The moisture of steamed roll were measured by significantly decreased as Ligularia fischeri powder content increased (p<0.001).The results of color value, L(lightness)and a(redness)values decreased with b (yellowness) increasing concentration of Ligularia fischeri powder (p<0.001). In texture analysis, gumminess, adhesiveness, cohesiveness, springiness decreased while chewiness and hardness increased as the amount of increasing concentration of Ligularia fischeri powder (p<0.001). According to the sensory evaluation, appearance, texture, moisture of 0.5% group received the highest score, color, flavor and overall acceptability were showed good results in 1% group (p<0.001). Concolusion: In summary, this study was considered that it can be manufactured as natural functional food that can sensory preference in 1%steamed roll added with Ligularia fischeri powder.

• 한국식품영양과학회지
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• 제15권3호
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• pp.300-305
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• 1986

식생활개선(食生活改善)과 영양정책(榮養政策)의 기초자료(基礎資料)를 얻고자 1974년부터 1984년(年)까지 에너지원으로써 탄수화물(炭水化物)의 공급형태(供給形態) 및 각공급원(各供給源)의 에너지구성율(構成率)의 변화(變化)를 조사한 결과는 다음과 같다. 1. 식품군별(食品群別) 에너지 공급비율(供給比率)은 1984년 곡류(穀類)가 70%를 차지하고 있다. 곡류(穀類)와 당류(黨類)는 공급(供給) 에너지 비율(比率)이 계속 감소하였으나 당류(糖類), 육류(肉類), 유지류(油脂類) 우유(牛乳) 및 난류(卵類)에 의한 에너지 공급비율(供給比率)이 2배 이상 증가를 보였다. 2. 에너지 공급원은 식물성(植物性) 식품(食品)이 90% 가량 차지하고 있으며 식물성(植物性) 식품(食品) 중(中)에는 전분성(澱粉性) 식품(食品)이 80% 이상을 점유하고 있다. 전분성(澱粉性) 식품(食品) 거의 곡류(穀類)로 전체공급(全體供給) 에너지중에도 1984년에 66% 가량을 차지하고 있다. 3. 각(各) 곡류(穀類)가 공급 에너지 중 차지하는 비율(比率)은 쌀, 밀, 보리의 순이며 쌀의 비율이 감소되고 있어도 아직 전공급(全供給) 에너지의 46%를 차지하고 있다. 보리의 비율(比率)은 급격히 감소하였지만 전분성(澱粉性) 식품(食品)에 의하여 공급(供給)된 에너지 중 곡류(穀類)의 비율(比率)은 거의 일정하였다. 4. 탄수화물(炭水化物)의 공급형태(供給形態)를 보면 전분성(澱粉性) 식품(食品)에 의한 에너지 공급은 서서히 감소하는 반면 정당(精糖)은 높은 증가율을 보였다. 과당(菓糖)과 갈국당(葛菊糖)의 생산량(生産量)도 꾸준히 증가하여 탄수화물(炭水化物)의 섭취가 과당류(菓糖類)로 변화(變化)되고 있었다.

• Journal of Ginseng Research
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• 제29권4호
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• pp.206-214
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• 2005

The health function food law has been carried into effect from January 31, 2004 just after the proposal of 'a draft of a proposed law concerning the health function foods for the promotion of a nation health' on November 29, 2000 in Korea. After enforcement of health functional food law, there have been difficult market penetration with overall stagnancy of business activities and the current of health functional food within the country divided two groups. In standardized health functional foods the present condition, nutrition supplementary products (938 items) and red ginseng products (351 items) are prevalent and total 32 products are registered containing lactobacilli (297 items), glucosamine (295 items), ginseng (182 items), yeast(136 items) so on. In 2005, five products (products containing green tea extract, soybean protein, plant sterol, fructooligo sugar and Monascus sp. products are newly notified and raw material or component of total 21 products containing xylitol, teanin extract, sardine peptide are recognized as individual authorized health functional foods. Efficacies of ginseng are studied in many-sided researches but benefits of the ginseng in the health functional food law limited to 3 items (staminaresume, immune enhancement, nourishment robustness). To enlarge functionalities of ginseng it needs raw material and ingredient approval through data application to Korea Food and Drug Administration and this procedure acts as barrier of the functional food development in the ginseng industry. It is necessary to develop the authorized health functional foods for leading health functional food market in the future.

• Natural Product Sciences
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• 제22권1호
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• pp.60-63
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• 2016

The study is a pioneering effort to determine the mineral, nutritional, and phytochemical composition and phenolic content and to determine the free radical scavenging activity of Gigantochloa levis (Blanco) Merr, a native bamboo species (locally known as "bolo") in the Philippines. Proximate analysis showed that air-dried G. levis leaves contain 15.8% ash, 22.6% crude protein, 1.2% crude fat, 29.3% crude fiber, and 19.7% total sugar. Phytochemical tests indicated the presence of diterpenes, triterpenes, saponins, phenols, tannins, and flavonoids in both the ethanolic and aqueous leaf extracts, while phytosterols were only detected in the ethanolic extract. Folin-Ciocalteu assay determined the total phenolic content in gallic acid equivalents (GAE) to be $85.86{\pm}3.71$ and $32.32{\pm}1.01mg\;GAE/100g$ dried sample for the ethanolic and aqueous extracts, respectively. The total phenolic content in quercetin equivalents (QE) was $74.44{\pm}3.11$ and $29.43{\pm}0.85mg\;QE/100g$ dried sample for the ethanolic and aqueous extracts, respectively. The radical scavenging activity of the different solvent fractions containing varying concentrations of the extract was determined using the 2, 2-diphenyl-1-picrylhydrazyl (DPPH) assay. The ethyl acetate and 1-butanol fractions were found to have the highest radical scavenging activity. Mineral analysis via Energy Dispersive X-Ray Spectrometry (EDS) of the ash of G. levis leaves showed that Si is the major component, followed by K and Mg. These results point to the potential of G. levis leaves as a source of minerals and bioactive compounds with medicinal value.

• 동의생리병리학회지
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• 제25권2호
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• pp.246-256
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• 2011

To compare the medical efficacy of original Socheongyong-tang with fermented Socheongyong-tang, we've studied the two medicines according to the search for optimal bacteria and optimal conditions, component analysis, assessment of medical efficacy and toxicity, and have the result below. The results were obtained as follows: Considering bacterial growth, $CO_2$ gas emission and pH, we examined that using 3 kinds of bacteria(S. cerevisiae KCTC 7913, L. casei KCTC 3109, L. brevis KCTC 3102) is desirable. There is no main difference in optimum conditions between incubator and shaking incubator. And it is considered that ideal fermentation time is 2 days after vaccination. As the result of componential analysis of before and after fermentation, there's a noticeable decrease of total sugar and protein. But there's no alterations in total phenolics compounds and in total flavonoid compounds that influence on medical effect. The result was interpreted that it can promote the assimilation of herbal decoction after fermentation. As the result of medical efficacy assessment, we can check out that there is more anti-oxidating effects in fermented Socheongyong-tang, whereas anti-inflammatory effects and obesity-preventing effects were favorable in original Socheongyong-tang. And there is no main difference of whitening and COX-2 removing effects between before and after the fermentation. As a result of assessing weight change, hepatotoxicity and nephrotoxicity, we can not notice any unusual difference between before and after the fermentation. According to the results above, it is considered that we checked out the optimal bacteria and optimal conditions, advantages and disadvantages of the medical efficacy of original Socheongyong-tang and fermented Socheongyong-tang. And we suggest that there will have to be a following in-depth and systematic research on this subject in the future.

• Food Science and Biotechnology
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• 제14권3호
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• pp.375-379
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• 2005

Physicochemical properties, intestinal microbial growth, and inhibitory effects of alcohol-insoluble polysaccharide (AIP) extracted from cucumber peel were investigated. AIP was composed of 14.54% crude protein, 1.04% crude lipid, 13.74 % crude ash, 9.1% soluble dietary fiber, and 41.2% insoluble dietary fiber. AIP showed low bulk density (0.18 g/mL) and water-holding capacity (6.39 g/g), and high oil-holding capacity (3.96 g/g). Pectic substance fractions [water-soluble pectic substance (WSP), ethylenediaminetetraacetic acid-soluble pectic substance (ESP), and alkali-soluble pectic substances (ASP)] and hemicellulose fractions [1 M KOH-soluble hemicellulose (KHP1) and 4 M KOH-soluble hemicellulose (KHP4)] were obtained from sequential chemical fractionation of AIP. WSP showed higher total sugar contents than total uronic acid contents, whereas opposite results were observed in ESP and ASP. Molecular weight distributions of three pectic substance fractions were in order of ASP>ESP>WSP. Ion exchange chromatogram pattern of WSP was different from those of ESP and ASP. Major component of WSP was fraction eluted by 0.05 M ammonium acetate buffer, whereas that of ESP and ASP was fraction eluted by 0.2 M NaOH. WSP and ASP showed growth-promoting activities against Lactobacillus brevis, Bifidobacterium bifidum, and B. longum, whereas B. bifidum and B. longum for ESP. KHP1 and KHP4 fractions had significant growth-promoting activities against B. bifidum.

• Preventive Nutrition and Food Science
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• 제1권1호
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• pp.30-36
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• 1996

This study was conducted to investigate the changes in chemical, microbial, sensory characteristics and volatile flavor components of wooung(burdock, Arctium lappa, L) kimchi during fermentation at 15$^{\circ}C$, Three types(A, B, C) of wooung kimchi were prepared. Sample A was prepared with basic ingredients, in the other hand, sample B was prepared with all sorts of ingredients. These samples were mixed after salting the sliced burdock with 4% brine for 30min. Sample C was prepared mixing with all sorts of ingredients after blanching the sliced burdock with 2% vinegar solution. pH decreased slowly until 3 day, and then decreased rapidly for 4~7 days in all samples. Total acidity increased gradually in all samples. The changes of pH and total acidity were the sample C and were the greatest in sample B. The reducing sugar contents decreased slowly until 7 day, and decreased rapidly for 8~14 days in sample A and B, and at 10 day in sample C, respectively. The numbers of lactic acid bacteria and total bacteria of sample B were much greater than those of other sample. In sensory evaluation, sample B exhibited the best scores and sample C showed the worst scores in all characteristics. The major volatile components in wooung kimchi were identified as ethanol, hexanal, 2-hexenal, disulfide dl- 2-prophenyl, zingiberene and $\beta$-sesquiphellandrene. The relative amounts of hexanal, 1-hexanol and ethanol were decreased, while the relative amounts of acetic acid ethyl ester, 3-htdroxy-2-butanone and acetis acid were increased gradually during fermentation.

• 산업식품공학
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• 제13권3호
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• pp.176-182
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• 2009

작두콩 된장의 품질특성을 알아보기 위해 재래식 방법으로 제조한 된장에 작두콩을 8.0% 첨가한 된장(J2)과 재래식 쌀 된장에 작두콩을 6.0% 첨가한 된장(J4)을 제조하여 시판된장(K1-K6) 및 일반 재래 된장(J1, J3)과의 시험분석을 하였다. 수분, 회분 등 일반성분결과, 시료간 차이는 없었으나, 조단백질 함량과 protease 활성은 다른 시료에 비해 콩함량이 높은 J1과 J2가 높게 나타났으며, amylase 활성과 환원당 함량은 쌀을 첨가하여 제조한 J3과 J4가 다른 시료보다 높게 나타났다. 또한 아미노태 질소 함량은 시판된장인 K5와 K6에서 각각 668.34mg%와 642.64mg% 함량을 나타내어 다른 시료보다 높게 측정되었으며, 색도는 시료간에 유의적인 차이가 있었으며 작두콩 첨가가 색도에 큰 영향을 미치지는 않았다.