• 한국식품영양과학회지
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• 제30권6호
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• pp.1142-1146
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• 2001

멸치액젓의 속성발효기술개발의 일환으로 무화과의 단백질 분해효소를 이용하여 멸치 액젓 제조기술을 개발하고자 미숙 무화과, 숙성 무화과 및 무화과 잎을 3% 첨가하여 $25^{\circ}C$에서 60일 동안 발효시킨 후 액젓의 품질 특성을 분석하였다. 단백질 분해효소 활성은 숙성 무화과가 산성 protease 1,327 units, 중성 protease 535 units, 알칼리 protease 2,833 units로 가장 높았다. 60일 동안 발효시킨 후 액젓의 색은 숙성 무화과를 이용하여 발효시켰을 때 a값이 0.48, b값 -0.43, L값 27.26으로 가장 우수한 적자색을 보였다. 무화과를 첨가한 멸치액젓의 발효과정 중 아미노태 질소 함량은 발효초기 10일 째 식품공전상의 규격기준인 600 mg%에 도달하였으며, 숙성과가 가장 빠른 증가율을 보였다. 발효 60일째 시험구에 따라 다소 차이는 있었으나 1500 mg%에 달하였다. 총 유리 아미노산은 숙성 무화과가 4543.21 mg%로 대조구의 2255.29 mg%에 비하여 약 2배정도 높은 함량을 보였으며, 중요 핵산 관련물질은 주로 hypoxanthin이었다. 액젓 제조시 미숙과와 무화과 잎을 사용하였을 때 chlorophyll 색소가 추출되어 제품이 녹색을 나타내는 문제와 약간의 풋냄새 등을 고려할 때 숙성과가 적합함을 알 수 있었다.

• 한국식생활문화학회지
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• 제29권2호
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• pp.195-204
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• 2014

This study was conducted to evaluate the quality characteristics and antioxidant activities of rice flour sponge cakes containing 0, 20, 30, 40, and 50% Helianthus tuberosus powder (HTP). As HTP content of sponge cake increased, the pH of sponge cake batter significantly decreased, whereas specific gravity significantly increased (p<0.05). Meanwhile, volume and symmetry indices of sponge cake were inversely proportional to HTP amount. Further, with higher HTP content in sponge cake, L and b values of crumbs significantly decreased (p<0.05), whereas a value significantly increased (p<0.05). L, a, and b values of crust significantly increased with higher HTP content. For texture characteristics, hardness, cohesiveness, gumminess, and chewiness of sponge cake significantly increased (p<0.05),whereas cohesiveness did not significantly change. In the sensory evaluation test, rice sponge cake prepared with 10% HTP showed the highest sensory scores in terms of color, flavor, taste, softness properties, and overall preference. The levels of total polyphenol compounds and DPPH radical scavenging activities of rice sponge cakes significantly increased with higher HTP contents (p<0.05). The results of this study suggest that rice sponge cake containing 10% HTP is the most appropriate for quality characteristics and sensory evaluation. This study also provides a way to increase the quality, texture characteristics, and organoleptic properties of sponge cake while reducing HTP content to less than 10% in order to satisfy consumer tastes.

• 환경생물
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• 제31권4호
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• pp.458-470
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• 2013

Haliotis discus, a useful abalone of herbivorous gastropod, shows feeding preference to marine algae depending upon their growth stage and recognition of taste. This study was carried out to investigate this abalone's algal preferences and the presence of feeding stimulants. In single-choice experiments the small (S) group generally preferred Ulva pertusa (Chlorophyta), whereas the medium (M) and large (L) group preferred both Laminaria japonica (Phaeophyta) and Undaria pinnatifida (Phaeophyta). In multi-choice experiments using 4 algal species of L. japonica, U. pertusa, U. pinnatifida and Ecklonia cava (Phaeophyta), the results were same as in the single-choice experiments; the S group preferred U. pertusa the most, while the M and L group preferred both U. pinnatifida and L. japonica. However E. cava was not preferred by any groups. In order to examine the presence of feeding stimulant, chemical compounds from algae used as feed were isolated and identified. The abalone responded to water soluble matters of L. japonica, U. pinnatifida and U. pertusa, but those of E. cava and Sargassum sagamianum (Phaeophyta) were not attractive to them. In feeding stimulant experiments using fat soluble matters, the S group preferred the fat soluble matter of U. pertusa the most, while the M group and the L group preferred those of U. pertusa and U. pinnatifida, and those of L. japonica, respectively. However the fat soluble matter of S. sagamianum was not attractive to the abalone. The results of feeding stimulant experiments were same as those of single-choice or multi-choice experiments, which showed that compound lipids in fat soluble matter might act as feeding-stimulant.

• 한국산학기술학회논문지
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• 제16권5호
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• pp.3361-3369
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• 2015

본 연구의 목적은 효모균주와 발효조건 등을 달리하여 머루를 첨가하여 복분자 와인의 품질을 향상시키는데 있다. 효모별 복분자 와인 술덧 품질에 미치는 영향 연구에서는 Y1(Lalvin 71B)효모가 젖산, 퓨젤유 성분을 발효후에 타 효모에 비해 유의적으로 높게 생성하였으며, 술덧의 산도를 낮추고 복분자 와인의 아로마를 강화하는데 효과가 있는 것으로 분석되었다. 또한 발효온도가 복분자 와인 술덧에 미치는 영향 연구에서는 고온발효($25^{\circ}C$)에서 Y1 효모를 이용하여 발효한 술덧에서 낮은 온도($15^{\circ}C$)에서 발효한 술덧에서보다 아로마 성분(에틸 아세테이트 및 고급알코올)이 유의적으로 높게 생성되었다. 본 연구를 통해 머루를 첨가한 복분자 와인제조시 Y1 효모를 이용하고 고온에서 발효하는 것이 복분자 와인의 맛과 아로마를 강화하는데 효과가 있는 것으로 나타났다.

• 한국식품영양학회지
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• 제27권1호
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• pp.105-111
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• 2014

미국인이 즐겨먹는 기능성 고추케찹과 한국산 고추케찹의 생리활성 특성을 비교하고, 한국산 고추케찹의 외국인 관능평가를 진행하여 고추케찹의 특성과의 상관관계를 분석하여 고부가 가치 고추가공품의 기초자료를 마련하고자 연구를 진행하였다. 미국산 고추케찹 4종과 한국산 고추케찹의 총당, 염도, 당도의 이화학적 분석과 ASTA 값, 총 캡사이시노이드, 총 카로티노이드, 총 페놀, 총 항산화력의 생리활성 성분을 분석하고, 관능평가를 실시하였다. 한국산 고추케찹은 미국 고추케찹보다 생리활성 성분이 모두 높게 나타났으며, 관능평가 결과, 미국 고추케찹에 비하여 단맛과 짠맛이 약하고, 종합적 기호도가 높은 것으로 평가되었다. 생리활성 성분과 관능평가 결과의 상관관계 분석을 통하여 ASTA 값, 총 캡사이시노이드, 총 카로티노이드 함량과는 통계적으로 서로 양(positive)의 상관관계를 갖는 것으로 분석되었고, 이 3가지 생리활성 성분은 종합적 기호도와 높은 상관관계가 있는 것으로 나타났다.

• 한국식품조리과학회지
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• 제4권2호
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• pp.57-64
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• 1988

The present study was conducted to characterize lipoxygenase isoenzymes isolated from germinating soybean seeds to obstain pH profiles, carbonyl Production, carotene bleaching abilities, and stability to heat. The roles of these lipoxygenase isoenzymes in the generation of volatile carbonyl compounds were investigated to associate with off-flavor and odor of soybean sprouts cooked to different temperatures. Lipoxygenase isoenzymes were isolated from soybean sprouts using ammonium sulfate fractionation, gel filtration and ionexchange chromatography. Two main lipoxygenases exhibited maximum activity at pH 6.5 (lipoxygenase 2) and at pH 9.5 (lipoxygenase 1), respectively. Both lipoxygenase 1 and 2 produced 280 nm absorbing carbonlys and bleached carotene. The abilities of hydroperoxide formation, 280 nm absorbing carbonyl production and carotene bleaching of lipoxygenase isoenzymes were decreased significantly as the cooking temperature raised. Sensory evaluation data presented that raw and $50^{\circ}C$ cooked soybean sprouts showed significantly higher grassy odor than $80^{\circ}C$and $100^{\circ}C$ cooked soybean sprouts. On the other hand beany odor was significantly higher in $50^{\circ}C$ and $80^{\circ}C$ cooked soybean sprouts than in raw and $100^{\circ}C$ cooked soybean sprouts. These results indicate that lipoxygenase plays a role in the development of off-odor and flavors in soybean sprouts under the condition of chewing and inadequate heating.

• 한국식품영양학회지
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• 제30권4호
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• pp.653-664
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• 2017

This study added stevia leaf powder at ratios of 0.5, 1.0, 1.5, and 2.0 percent to Omija-pyun (Schisandra chinensis Jelly) as a natural low-calorie sweetener instead of sugar which is added to Omija-pyun in considerable amounts to evaluate quality characteristics and antioxidant activities compared to the control group with the addition of sugar. Moisture content of Omija-pyun expanded by increasing the measurement of stevia leaf powder (p<0.001), pH (p<0.01) and sugar content (p<0.001) decreased. L-values and b-values revealed a tendency to increase by adding more stevia leaf powder, but a-value revealed a tendency to decrease (p<0.001). Hardness (p<0.001) and chewiness (p<0.05) decreased by adding more stevia leaf powder. Based on the consumer preference evaluation, Omija-pyun with the addition of 0.5 percent stevia leaf powder was the most preferable in terms of color and flavor (p<0.001). The control group and Omija-pyun with the addition of 0.5 percent stevia leaf powder was the most preferable in terms of taste and texture (p<0.001). There were significant differences in the organoleptic properties except hardness between the samples by quantitative descriptive analysis. The control group revealed the highest preference in terms of redness and transparency, and redness and transparency tended to decrease by adding more stevia leaf powder (p<0.001). Organoleptic properties on bitterness and sourness were enhanced by adding more stevia leaf powder in the principal component analysis (PCA). Regarding antioxidant properties, total phenol compounds and flavonoid contents of Omija-pyun increased by adding more stevia leaf powder, and DPPH radical scavenging capacity also increased (p<0.001). Based on results, it is preferable to serve Omija-pyun with the addition of 1.0 percent stevia leaf powder instead of sugar within the context of quality and antioxidant activity.

• 한국식품영양과학회지
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• 제29권5호
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• pp.796-801
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• 2000

Kimchi is the Korean traditional food which is fermented properly from salted Korean cabbage of raddish with other various supplements. Kimchi therefore can be the major sources for various kinds of nutrients and other biological substances. The fermentation process accompanies with complicated reaction mechanism which bacteria, fungi and yeast are involved and they produced aroma, taste and bioactive components. To identify nucleoside, this study was conducted with freeze-dried mustard leaf, mustard leaf kimchi and fermented mustard leaf kimchi. Hexane, CH$_2$Cl$_2$, EtOAc and BuOH was used in order to extract their components. The isolated compounds I and II from mustard leaf and mustard leaf kimchi were identified as adenosine and uracil using UV, $^{1}H$-NMR, $^{13}C$-NMR and LC-MS, respectively. Compound I, II and nucleosides are the first report of its occurrence from mustard leaf and their kimchi, the standardized ratios of ingredients for kimchi were 10 of anchovy juice, 8 of red pepper powder, 3 of garlic, 1.5 of ginger, 6 of paste of glutinous rice. The nucleoside of mustard leaf and their kimchi was determined and compared. The order of nucleosides contents of mustard leaf was uridine>cytosine>uracil>adenine>guanosine>guanin, that of fresh mustard leaf kimchi was uridine>uracil>cytosine>guanine>adenosine>adenin>guanosine and that of fermented mustard leaf kimchi (5days at 15$^{\circ}C$) was guanine>adenine>adenosine>guanosine. The differences of nucleoside contents from those were due to various supplements and fermentation process.

• 상하수도학회지
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• 제35권1호
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• pp.1-14
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• 2021

Eutrophication and algal blooms can lead to increase of taste and odor compounds and health problems by cyanobacterial toxins. To cope with these eco-social issues, Ministry of Environment in Korea has been reinforcing the effluent standards of wastewater treatment facilities. As a result, various advanced phosphorus removal processes have been adopted in each wastewater treatment plant nation-widely. However, a lot of existing advanced wastewater treatment processes have been facing the problems of expensive cost in operation and excessive sludge production caused by high dosage of coagulant. In this study, the sedimentation and dissolved air flotation (SeDAF) process integrated with sedimentation and flotation has been developed for enhanced phosphorus removal in wastewater treatment facilities. Design and operating parameters of the SeDAF process with the capacity of 100 ㎥/d were determined, and a demonstration plant has been installed and operated at I wastewater treatment facility (located in Gyeonggi-do) for the verification of field applicability. Several empirical evaluations for the SeDAF process were performed at demonstration-plant scale, and the results showed clearly that T-P and turbidity values of treated water were to satisfy the highest effluent standards below 0.2 mg/L and 2.0 NTU stably for all of operation cases.

• 대한본초학회지
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• 제27권6호
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• pp.63-69
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• 2012

Objectives : Decoction, in Korean Medicine, is a pharmacological method of extraction, by boiling, of dissolved chemicals, or herbal prescriptions, which may include stems, roots, bark and rhizomes. Decoctions differ from most teas, infusions, in that they are usually boiled. This study was performed to compare the difference of water decoctions extracted by different decoction extractor and extraction time and to analyze the reason of decoctions extracted by each decoction extractor have different taste. Methods : With water decoction samples by Pressure extractor, Non-pressure extractor and Ultrasonic waves merge extractor for 1 hr, 2 hr and 3 hr were investigated the yield and the concentration of hesperidin and glycyrrhizin by HPLC/DAD system in Pyungwi-san decoction. Results : The samples of each extractor were gradually increased the yield and the concentration of hesperidin and glycyrrhizin. The HPLC pattern of samples is similar. The yield and the concentration of hesperidin and glycyrrhizin of Ultrasonic waves merge extractor was most highest of the three. The rate of increase of the yield and the hesperidin concentration of between 1 hr and 2 hr in Pressure extractor was the most highest of the three. But the concentration of glycyrrhizin in Pressure extractor was relatively similar to Non-pressure extractor. Conclusions : The yield and the concentration of reference compounds in Pyungwi-san water decoction was influenced by extracting method and extracting time. For scientific movement and standardization of extracting medicinal herbs method need to study of extractor validation and to study in vitro and in vivo.