• 한국조리학회지
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• 제14권2호
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• pp.273-285
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• 2008

The purpose of this study was to find appropriate processing condition of astringent persimmon and persimmon leaf granular tea. Under the condition of 4 hour extraction and $50^{\circ}brix$, extraction yield and concentrating of astringent persimmon were the greatest. Under the condition of 2 hour extraction and $7^{\circ}brix$, extraction yield and concentrating of persimmon leaf were the greatest. The optimum condition of granular tea with astringent persimmon and persimmon leaf added was the best in astringent persimmon concentrate of 16% and persimmon leaf concentrate of 4%. It had the best taste after the condition in a brix value of 16.15% and a pH of 5.57. The L-value of chromaticity was -79.13, a-value 2.27, and b-value 2.41. In the sensory properties correlation analysis of astringent persimmon and persimmon leaf granular tea, sweet taste, color acceptability, odor acceptability and taste accept-ability were positively significant correlation with most sensory properties. However, astringent taste was no significant correlation with sensory acceptability. Bitter taste and after taste were negatively significant correlation with most sensory properties.

• 동아시아식생활학회지
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• 제14권4호
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• pp.355-362
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• 2004

Studies on extraction and color stability of carotenoids from astringent persimmon(Diospyros kaki) were performed to provide the basic information for the utilization of persimmon pigment as a new source of natural food colorant. The major carotenoids in astringent persimmon were beta-cryptoxanthin, lycopene and beta-carotene. Beta-cryptoxanthin was the first major pigment and lycopene the next. Total carotenoid content in persimmon calculated as beta-carotene equivalent was 107.4 $\mu\textrm{g}$/g. The data indicated that the astringent persimmon was a good source of carotenoid pigment. The physical and chemical stabilities of carotenoid from astringent persimmon were investigated at various conditions of temperature, pH and antioxidant. The effects of oxygen and light on the stability of carotenoid pigment has been investigated. The factors that cause the discoloration were visible light, temperature above 60, pH below 5 and oxygen. Especially, the carotenoid pigment was very sensitive to light and oxygen. Carotenoid stability was much improved with increasing nitrogen concentration in the atmosphere. Persimmon pigments have been found to be most stable at 5∼10. And tocopherol was the most effective inhibitor of the pigment discoloration.

• 한국미생물·생명공학회지
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• 제22권2호
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• pp.217-221
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• 1994

The essential oil of astringent persimmon leaves was extracted by a gas co-distillation method and its effects on Kimchi fermentation were examined. The changes of pH and titratable acidity of Kimchi during fermentation at 15$\circ $C generally decreased by the addition of essential oil of astringent persimmon leaves, and the growth of microorganisms associated with Kimchi fermentation was also inhibited. The fermentation time of Kimchi reaching to the maximum number of cell counts was greatly extended as compared to that of the Kimchi fermented without the addition of essential oil. The greatest antimicrobial activity activity of essential oil of persimmon leaves was shown against Lactobacillus plantarum among varoius bacteria associated with Kimchi fermentation. The antimicrobial activity of essential oil against Saccharomyces cerevisiae was much higher then that against lactic acid bacteria such as L. plantarum.

• Applied Biological Chemistry
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• 제49권1호
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• pp.30-34
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• 2006

떫은감 껍질 추출물을 처리할 경우 응집 수축성이 강하여 물속의 이물질의 응집이 빠르게 진행되므로 첨가되는 추출물의 양이 증가할수록 육안으로도 원수의 탁도가 좋아지는 것이 관찰되었다. 소석회와 감껍질 추출물을 병행하여 처리할 때 얻어진 T-P, CODcr 제거율은 아파트생활하수와 기숙사하수 모두 100-200 mg/l의 첨가 농도에서는 $FeCl_3$와 $Al_2(SO_4)_3$에 비해 효과가 떨어졌으나 300 mg/l 이상의 첨가농도에서는 제거효과가 비슷하거나 오히려 더 높게 측정되어 응집보조제로서의 역할이 우수한 것으로 판단되었다. 추출물의 첨가량을 늘림에 따라 T-P 제거율도 상대적으로 계속 증가하는 경향을 나타내었다. 따라서 응집보조제의 사용이 원수에 대해 400-600 mg/l 정도로 낮아도 탁도의 개선 호과가 양호한 것으로 판단되어 소석회와 병행 사용한다면 처리수의 산성화가 적어 이를 중화시킬 알칼리보조제의 사용이 줄어들어 수 처리로 인한 경제적 부담을 줄일 수 있을 것으로 판단되었다.

• 한국식품조리과학회지
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• 제23권1호통권97호
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• pp.50-61
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• 2007

The aim of this study was to determine the optimum amount of astringent persimmon concentrate to add to rice(polished rice, brown rice, and black rice) flour in the preparation of GamJeopyeon (persimmon rice cake). The moisture contents of polished rice, brown rice, and black rice persimmon Jeolpyeon were 50.37${\sim}$51.65%, 49.52${\sim}$52.44%, and 48.82${\sim}$51.87%, respectively. With increasing astringent persimmon content, the L value of all of the Jeolpyeon decreased, whereas the values of polished rice and brown rice persimmon Jeolpyeon increased. The b values of polished rice, brown rice, and black rice persimmon Jeolpyeon were the highest at addition levels of 8%, 4%, and 12%, respectively. In the mechanical textural evaluation, the hardness of polished rice and brown rice, persimmon Jeolpyeon decreased with increasing astringent persimmon concentrate content during storage time, and was the highest at the 0% addition level in black rice Jeolpyeon after 2 days storage. In the sensory evaluation, the overall acceptability of polished rice, brown rice, and black rice persimmon Jeolpyeon was higher at 4, 8, 12, and 16% compared to the 0% addition level. According to the above study. Jelopyeon made with the addition of up to 16% astringent persimmon concentrate to polished rice, brown rice, and black rice flour was found to be the best recipe in terms of overall acceptability and textural qualities.

• 한국식품저장유통학회지
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• 제13권6호
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• pp.697-702
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• 2006

떫은 감 분말의 첨가량 (0, 5, 10, 15, 20%)을 달리하여 설기떡의 품질 특성을 조사하였다. 감설기의 수분함량은 감 분말 첨가군 무 처리구에 비해 낮게 나타났으며, 환원당, 유리당(fructose, glucose, sucrose), 무기질(Ca, K, Mg) 함량은 떫은 감 분말 함량이 증가할수록, 함량이 증가하는 경향을 보였다. 색도는 떫은 감분말의 첨가량이 증가할수록 L값은 낮아지고, a값과 b값이 증가하였고, texture 측정에서 adhesiveness, cohesiveness, gumminess, chewiness 값은 낮아지는 경향을 나타내었다. 관능검사 결과 떫은 감분말의 첨가가 무 처리구에 비해 전반적인 기호도가 높은 간을 나타났고, 15% 첨가구가 가장 높은 값을 나타내었다. 이상의 결과로 설기떡 제조시 첨가하는 설탕시럽 대용으로 여러가지 기능성물질과 단맛을 함유하고 있는 떫은 감을 식품의 소재로 이용될 수 있는 충분한 가치가 있다고 사료된다.

• 대한한방부인과학회지
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• 제19권2호
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• pp.127-140
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• 2006

Purpose : This study was conducted to investigate the antimicrobial effects of Astringent medicinals against vaginal microbe. Methods : Staphylococcus aureus, Methicillin-resistant Staphylococcus aureus, Candida albicans and Gardnerella vaginalis were used for vaginitis-induced microbe. Lactobacillus gasseri, Streptococcus spp. and Escherichia coli HB101 were used for normal vaginal florae. And Astringent medicinals (Rubi Fructus, Tritici Immatri Semen, Corni Fructus, Nelumbinis Semen, Mume Fructus, Schizandrae Fructus, Ailanthi Radicis Cortex, Galla Rhois, Myristicae Semen, Terminariae Fructus, Rosae laevigatae Fructus, Ephedrae Radix) were used in this study. Antimicrobial activities were tested by optical density and colony test in vitro. And then wee valuated the antimicrobial effects in comparison with optical density and colony test. Results : The optical density and colony test showed that Terminariae Fructus and Galla Rhois among Astringent medicinals had the antimicrobial effects. Teminariae Fructus had the antimicrobial susceptibility and selective toxicity against Candida albicans and Gardnerella vaginalis of vaginitis-induced microbe. Galla Rhois had the antimicrobial susceptibility and selective toxicity against Staphylococus aureus, Methicillin-resistant Staphylococus aureus, Candida albicans and Gardnerella vaginalis of vaginitis-induced microbe. Conclusion : According to these results, we can suggest that Terminariae Fructus and Galla Rhois among Astringent medicinals be available to the antimicrobial agent of vaginitis-induced microbe in vitro.

• 한국식품저장유통학회지
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• 제12권3호
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• pp.299-304
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• 2005

감 껍질 추출물을 Sephadex LH-20 및 MCI-gel CHP 20 column을 이용하여 2개의 주요 탄닌을 분리할 수 있었으며, NMR, IR, FAB-mass 등을 이용한 구조 동정 결과(+)-catechin, (+)-gallocatechin으로 확인되었다. 소석회와 보조응집제로 정제 탄닌을 처리할 때 얻어진 탁도, T-N, T-P 및 CODcr 제거율은 gallocatechin이 catechin보다 우수한 것으로 나타났으며, 이는 탄닌 분자의 -OH기가 타 물질과의 반응성이 높아 하수속의 물질과 결합을 하게 되는데 분자구조에 이러한 -OH기가 많을수록 응집 침전하는 능력이 더 우수한 것으로 판단되었다. 또한 단일 탄닌을 첨가하는 것보다 혼합 탄닌 실험군이 탁도, T-N, T-P 및 CODcr 제거율이 다소 높은 것으로 나타나, 물질 간 synergy 효과도 있는 것으로 확인되었다.

• 한국응용과학기술학회지
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• 제32권4호
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• pp.748-757
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• 2015

품종별 수확시기에 따른 떫은 감의 품질변화를 분석하고 이를 이용한 곶감제조를 통해 고품질의 곶감 생산을 위한 곶감의 식품학적 특성을 분석 하였다. 고품질의 곶감 생산을 위해서는 품종별 떫은 감의 적절한 선택과 적정숙도를 갖춘 과육을 선별하는 것이 매우 중요하다. 미숙과의 경우 수분함량, 색도값이 적숙과 및 완숙과에 비해 낮은 값을 보인 반면 경도는 높게 나타났다. 고품질의 곶감의 생산하기 위해서는 최소한 적황색 혹은 녹황색인 적숙과 이상의 떫은 감을 사용해야 한다.

• Applied Biological Chemistry
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• 제20권1호
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• pp.105-108
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• 1977

The changes of the contents of acetaldheyde and alcohol in Chungdo Bansi was determined during the removal of astringency by treatment of $CO_2$. On the other hand, the difference of acetaldehyde and alcohol contents were determined to comparedits contents in the part of Chungdo Bansi and Buju, respectively. It showed that the variation of acetaldehyde and alchohol contents was higher 10 times non-astringent persimmon than astringent one, and acetaldehyde and alcohol contents in the core of non-astringent persimmon and sweep one were the higher than the other parts. It was assumed that acetaldehyde and ethanol contents had intimately relation to removal of astringency.