• 한국수산과학회지
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• 제32권6호
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• pp.725-729
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• 1999

대멸의 효율적 이용을 위하여 대멸을 원료로 koji를 첨가하여 발효시킨 다음 동결분쇄한 분말에 정미성분의 보강을 위하여 분말다시마를 혼합한 엑스분 추출용 발효형 멸치조미료 소재를 제조하고 주요 정미성분인 유리아미노산과 핵산관련물질 함량을 조사하여 상업제품과 비교하였다. 멸치육에 Aspergillus oryzae를 접종하여 제조한 상업코지 $10\%$를 첨가한 혼합물은 온도 $40^{\circ}C$, 습도 $80\%$의 조건에서 48시간 배양하였을 때 단백질분해효소의 활성이 최대값을 나타내어 적정 배양조건임을 알 수 있었다. 발효 멸치분말을 동결건조하여 20 mesh로 분쇄한 다음 동일한 입자의 다시마분말 $5\%$를 첨가하여 제조한 멸치조미료 소재는 유리아미노산함량이 6,486.9mg/100g으로 상업제품에 비하여 14.6배 높아 유리아미노산 함량이 풍부하였으며 발효형 멸치조미료 소재의 맛성분은 leucine, glutamic acid, histidine, alanine, valine 등의 유리아미노산과 IMP 등의 핵산관련물질이 주체를 이루는 것으로 판단되었다. 사용의 편리성을 위하여 발효형 멸치조미료 소재를 공기투과도 100 $m^3/m^2/min$인 tea bag으로 포장하여 15분 추출하였을때 엑스분질소의 함량이 높았으며 추출물의 관능적 기호도도 상업제품에 비하여 높았다.

• 한국연초학회지
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• 제31권1호
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• pp.18-28
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• 2009

This study describes the manufacturing method of antioxidant filter and evaluate the reduction of free radical and biological activity from mainstream smoke. When we used spray-brush for the application of antioxidant solution to the filter, cv(coefficient of variation) levels of antioxidant added to filter ranged within 3 %, which means stable and constant feeding process. 0.3~0.5mg per cigarette of antioxidant were sprayed to acetate and active carbon part in the filter plug, respectively. It was considered that the use of antioxidant added filter resulted in the reduction of the gaseous compounds of free radicals from 17 % to 19 % in the mainstream smoke. Variation for removal efficiency of free radical in antioxidant filter added to acetate part was more pronounced than that of filter added to active carbon part. Smoking deliveries of tar, nicotine for the antioxidant added filters were similar when comparing to the non-antioxidant added filter, but the delivering amounts of isoprene were significantly reduced. The estimation of consumed GSH(glutathion) showed that the gaseous toxicity of the antioxidant added filter was 14 % ~ 23 % lower than that of non-antioxidant added filter. No significant differences were observed for the total taste quality in sensory evaluation.

• 상하수도학회지
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• 제29권1호
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• pp.47-55
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• 2015

Recently, the production of taste and odor (T&O) compounds is a common problem in water industry. Geosmin is one of the T&O components in drinking water. However, geosmin is hardly eliminated through the conventional water treatment systems. Among various advanced processes capable of removing geosmin, adsorption process using granular activated carbon (GAC) is the most commonly used process. As time passes, however GAC process changes into biological activated carbon (BAC) process. There is little information on the BAC process in the literature. In this study, we isolated and identified microorganisms existing within various BAC processes. The microbial concentrations of BAC processes examined were $3.5{\times}10^5$ colony forming units (CFU/g), $2.2{\times}10^6CFU/g$ and $7.0{\times}10^5CFU/g$ in the Seongnam plant, Goyang plant and Goryeong pilot plant, respectively. The dominant bacterial species were found to be Bradyrhizobium japonicum, Novosphingobium rosa and Afipia broomeae in each plants. Removal efficiencies of $3{\mu}g/L$ geosmin by the dominant species were 36.1%, 36.5% and 34.3% in mineral salts medium(MSM) where geosmin was a sole carbon source.

• 한국식품과학회지
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• 제40권6호
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• pp.721-725
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• 2008

더덕을 생식 원료로 동결건조 및 열풍건조를 통하여 생식을 제조하여 제조된 생식의 이화학적 및 관능적 특성, 기능성 성분의 함량 조사를 통하여 합리한 제조방법을 찾고자 하였다. 수분, 단백질, 탄수화물, 지방, 회분 등 일반성분 함량은 동결건조 및 열풍건조를 실시한 시험구들 사이에 변화가 없는 것으로 나타났고 색도는 동결건조는 실시한 시험구가 열풍건조를 실시한 시험구에 비해 L값은 높게, b값은 낮게 나타났다. 식이섬유 함량은 열풍건조를 실시한 시험구가 동결건조를 실시한 시험구보다 높게 나타났고 총 페놀성 화합물과 조 사포닌 함량은 동결건조를 실시한 시험구가 높게 나타났다. 관능검사 결과 동결건조를 실시한 시험구가 색, 맛, 향, 전체적 기호도 등에서 모두 열풍건조를 실시한 시험구 보다 높게 나타났다. 위의 결과로부터 더덕을 원료로 생식을 제조 시 동결건조 방법을 사용하는 것이 적절하다고 생각된다.

• 한국식품조리과학회지
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• 제31권4호
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• pp.456-464
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• 2015

This study was carried out to investigate quality characteristics of jelly added with aronia juices. Aronia juices were incorporated into jelly at 0%, 10%, 20%, 30%, 40% and 50%. The total phenolic content, anthocyanin content and DPPH free radical scavenging activity of jelly increased with each increase of aronia juice contents (p<0.05). The moisture content and pH of jelly decreased, but soluble soild contents and the total acidity of the jelly increased significantly with each increased level of aronia juices (p<0.05). As the content of aronia juices increased, L values decreased while a and b value increased (p<0.05). Texture analysis showed that the mechanical properties of the jelly decreased with increased level of aronia juices. Consumer acceptability showed that aronia juices groups of 30% and 40% scored higher in terms of overall preference, color, and flavor compared to the other groups (p<0.05). Characteristic intensity rating of aronia jelly showed that as more aronia juices was added, it began to intensify its purple color as well as its sour taste (p<0.05). Judging from the results, it can be concluded that the addition of aronia juices to jelly in processing can enhance the preference, antioxidant compounds, and DPPH free radical scavenging activity of the jelly.

• 한국연초학회지
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• 제23권2호
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• pp.168-178
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• 2001

Essential oil in tobacco leaves influences the taste and aroma of cigarette smoke and is important to tobacco quality. This study was conducted to investigate the change in the level of essential oil components during flue-curing process of two flue-cured tobaccos, NC82 and KEl14. Flue-curing process was divided by six steps; harvest stage, the end of yellowing stage, the middle of color fixing stage, the end of color fixing stage, the middle of midrib drying stage, full-cured stage. NC82 in each stage contained 0.28%, 0.30%, 0.35%, 0.36%, 0.40% and 0.42% essential oil, respectively, and KF114 were 0.29%, 0.31%, 0.34%, 0.36%, 0.39% and 0.41%, respectively. Almost all hydrocarbons on the basis of relative peak area were gradually increased in two varieties with curing, neophytadiene content in them was highest at the full-cured stage. Most of alcohols and esters with curing showed a declining trend, but benzyl alcohol was increased in two tobaccos. Ketones were largely increased at the midrib drying stage during the curing process, especially, the most largely increasing constituent was $\beta$-damascenone among them. The content of 2-butylterahydrofuran, heterocyclic compounds, was largely increased at tile color fixing stage. There was no considerable difference between NC82 and KFl14 at the GC profile of essential oil and the pattern of each components during flue-curing process.

• 한국식품과학회지
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• 제26권4호
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• pp.389-392
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• 1994

순창의 찹쌀고추장, 보은의 보리 고추장, 사천의 밀 고추장을 현지에서 제조하고 180일간 발효숙성시키면서 질소성분을 측정한 결과 현저히 증가한 유리 아미노산은 고추장별로 약간의 차이는 있으나 대체로 methionine, glutamic acid, isoleucine, leucine, tyrosine 등으로 나타났다. 그러나 양적으로 많은 유리 아미노산은 고추장의 종류에 관계없이 serine, aspartic acid glutamic acid, proline 등으로 나타나서 glutamic acid는 속성에 따른 증가율 및 함량면에서 가장 구수한 맛이 영향력이 있는 유리 아미노산으로 평가되었다. 한편 유리아미노산 총량과 아미노태 질소 함량 간의 상관계수 r값의 범위는 0.87

• 멤브레인
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• 제22권5호
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• pp.326-331
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• 2012

수중 이 취미를 유발시키는 대표적인 미량오염물질인 2-methylisoborneal (MIB)과 geosmin(지오스민)의 배제율을 소수성 polyethersulfone (PES) 나노분리막(분획분자량 : 400 Da)을 적용하여 다양한 용액조성에서 관찰하였다. 실험결과 적용된 모든 조건에서 지오스민이 2-MIB보다 다소 높은 배제율을 나타내었다. 용액의 pH 효과를 관찰한 결과 pH가 증가할수록 2-MIB와 지오스민 양쪽 모두 배제율이 증가하는 경향을 나타내었다. 한편, 수중 자연유기물질의 존재는 두 미량유기물질의 배제율을 크게 증가시켰으며 이와 같은 현상은 높은 pH일수록 더욱 뚜렷하게 나타났다. 소수성 분리막을 친수성 $TiO_2$ 입자로 표면코팅 시킨 후 배제율을 관찰한 결과 분리막의 표면을 친수화한 후 소수성인 2-MIB와 지오스민의 배제율은 증가하는 경향을 나타내었다. 따라서 소수성 상호작용은 미량유기물질 나노여과 배제율의 중요한 기작 중 하나임을 확인할 수 있었다.

• 한국수산과학회지
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• 제49권6호
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• pp.772-778
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• 2016

To develop a value-added product from individually quick-frozen oysters Crassostrea gigas (IQFO), we prepared a retort pouched oyster soup (RPOS) from IQFOs and characterized its processing conditions and quality metrics. We found that the most appropriate manufacturing process for the RPOS consisted of half-thawing and washing raw IQF oysters, blanching, adding them to the retort pouch along with other ingredients (base soup stock, IQF oyster extract, radish, bean sprouts, garlic, and red pepper), sealing, retort sterilization ($120^{\circ}$, F0-value 10 min.), cooling, and packaging inspection. The moisture, crude protein, pH and salinity of the RPOS were 91.0%, 2.8%, 6.20 and 0.9%, respectively. The total amino acid content of the RPOS was 2,163.8 mg/100 g, and the main amino acids were glutamic acid, aspartic acid, leucine, proline, lysine and arginine. The primary inorganic ions were Na, K, S and Zn. In taste compounds, total free amino acid content was 313.4 mg/100 g, and the main free amino acids were glutamic acid, taurine, proline, hydroxyproline, aspartic acid, glycine, alanine, valine, lysine and arginine. This RPOS has good storage stability and organoleptic qualities compared with commercial retort pouched shellfish soup, and is suitable for commercialization as a value-added instant seafood soup.

• 한국식품영양과학회지
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• 제7권2호
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• pp.25-28
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• 1978

한국(韓國) 재래식(在來式) 간장중(中) 불휘발성(不揮發性) amines를 정제확인(精製確認) 및 정량(定量)하여 다음과 같은 결과(結果)를 얻었다. 1. 불휘발성(不揮發性) amine으로 tyramine, histamine을 검출(檢出)했다. 2. Sakaguchi reagent에 양성(陽性)인 미지(未知) spot 2개(個)를 확인(確認)했다. 3. 염농도(鹽濃度) 28.5% 간장의 숙성중(熟性中) tyramine함량(含量)은 거의 변화(變化)가 없었다. 4. 염농도(鹽濃度) 22.0% 간장에서 tyramine 및 histamine, 염농도(鹽濃度) 28.5% 간장에서 histamine은 숙성(熟成)과 더불어 증가(增加)하고 특(特)히 숙성(熟成) 80일(日)에 급격히 증가(增加)하는 경향이었다. 5. 한국(韓國) 재래식(在來式) 간장중(中) tyramine 및 histamine의 함량(含量)은 일본(日本) 간장중(中)에서 보다 훨씬 그 양(量)이 적었다.