• 한국축산식품학회지
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• 제30권1호
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• pp.102-109
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• 2010

재고 분유를 이용하기 위하여 유청 배출없이 전지 분유와 발효유를 혼합하여 모조 치즈를 제조하였으며, 숙성 환경과 숙성 기간의 차이를 관찰하여 자연 치즈와 유사한 성질을 나타내는 최적의 숙성 조건을 규명하기 위하여 수분함량 변화, 일반성분, 비카제인태 질소화합물, 비단백태 질소화합물 그리고 유리 아미노산 등의 변화를 관찰하였다. 본 모조 치즈는 제조 후 건조 1일째가 수분함량이 40.27%로 가장 적합하였고, 이들은 진공 포장한 후 $12^{\circ}C$에서 숙성하는 방법과 P. camemberti 곰팡이를 분무한 후 $12^{\circ}C$, 95% RH에서 숙성하는 두 가지 방법으로 숙성하였다. 곰팡이 숙성 시 유당 함량이 24.64%에서 4주 숙성 시 5.43%로 급격히 감소하는 현상이 있었으나 진공 포장 숙성 시에는 유당의 변화가 심하지 않았다. 또한 진공 포장 숙성 시 비카제인태 질소 및 비단백태 질소는 숙성 4주 이후에 각각 28.10 mg/mL에서 50.61 mg/mL으로, 6.58 mg/mL에서 21.59 mg/mL으로 증가하였으며, 곰팡이 숙성 시 비카제인태 질소 및 비단백태 질소는 숙성 4주 이후에 각각 28.10 mg/mL에서 54.05 mg/mL으로, 6.58 mg/mL에서 23.06 mg/mL으로 증가하였다. 진공 포장 숙성 시 4주간의 유리 아미노산 차이를 측정한 결과, arginine, tyrosine, leucine이 두드러진 증가를 보였다. 그리고 총 유리 아미노산이 7.73 nmol/mg에서 9.29 nmol/mg으로 증가하였고, bitter amino acid는 1.36 nmol/mg에서 2.43 nmol/mg으로 증가하였다. 또한 곰팡이 숙성 시 4주간의 유리 아미노산을 측정한 결과, asparagine을 제외한 모든 유리 아미노산이 두드러진 증가를 보였다. 총 유리 아미노산이 8.40 nmol/mg에서 34.87 nmol/mg로 증가하였고, bitter amino acid는 1.53 nmol/mg에서 10.02 nmol/mg로 증가하였다. 치즈 유사품 제조 시에 P. camemberti를 이용한 치즈가 P. camemberti 를 이용하지 않는 치즈보다 단백질 분해 정도나 풍미가 더 우수한 것으로 나타났다.

• Journal of Dairy Science and Biotechnology
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• 제14권2호
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• pp.157-164
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• 1996

Cheddar cheese의 품질(品質)을 향상(向上)시키기 위하여 Streptococcus lactis KCTC 1913으로부터 curing에 의하여 선발(選拔)된 proteinase-negati변이주(變異株)로 제조한 Cheddar cheese 숙성중의 단백질 분해 양상(蛋白質 分解 樣相)을 전기영동(電氣泳動) 및 액체 chromatography에 의해 연구하였으며, 그 결과(結果)를 요약(要約)하면 다음과 같다. 1. Starter bacteria의 생균수(生菌數)는 cheese의 숙성(熟成)이 진행(進行)됨에 따라 감소(減少)하였으며 야생형 균주(野生型 菌株)로 제조한 cheese에서는 급격히 감소(減少)했으나 변이주(變異株)로 제조한 cheese에서는 완만하게 감소(減少)하였다. 2. 전기영동(電氣泳動)에 의한 cheese casein의 분해 양상(分離 樣相)은 야생형 균주(野生型 菌株)와 변이주(變異株)로 제조한 cheese간에는 차이가 없었으나, 숙성 진행(熟成 進行) 단계에 따라 차이가 나타났다. 3. Sephadex G-25 column에 의해 cheese의 고미성분(苦味成分)을 분별(分別)한 결과 green cheese와 3개월 숙성(熟成)시킨 cheese에서 각각 3개의 fraction으로 분별(分別)되었으며 숙성(熟成)이 진행(進行)됨에 따라 분자량(分子量)이 비교적 적은 bitter peptide나 유이(遊離) 아미노산으로 전환(轉煥)되는 경향(傾向)을 나타내었다. 4. 3개월 숙성(熟成)된 cheese를 관능검사(官能檢査)한 결과 색택(色澤)에는 별 차이가 없었으나 조직(組織)과 풍미(風味)에 있어서는 변이주(變異株)로 제조한 cheese가 야생형 균주(野生型 菌株)로 제조한 cheese보다 기호성(嗜好性)이 더 좋았다. 5. Cheddar cheese의 생산수율(生産收率)은 변이주(變異株) 사용시, 야생형(野生型)균주를 starter로 사용한 것보다 0.14% 높았다.첨가 식빵이 가장 기호에 맞는 것으로 평가되어 Sourdough 첨가 %와 method에 따라 score 차이를 보였다. 등의 단계별로 약간의 차이를 보였지만, 동결 80일 후의 활력은 대부분이 유사한 것으로 나타났다. 각각의 처리구간에 점도의 차이는 있지만, sucrose와 sorbitol의 비율이 1:2인 것이 점성면에서는 가장 좋은 것으로 나타났다. Frozen yogurt mix의 보수력은 점도와 밀접한 관계가 있었다(p<0.05). Sorbitol함량이 증가될수록 hardness와 cohesiveness는 증가되었지만, elastisity는 감소되었다. 또한 Str. thermophilus는 처리구간에 큰 차이를 보였지만(p<0.05), L. bulgaricus와 mixed culture는 차이를 보이지 않았다(P>0.05).)의 발생율(發生率)이 감퇴(減退)되고 있음을 관찰(觀察)할 수 있었는 바, 이것은 유산균 발효유(乳酸菌 醱酵乳)의 음용효과(飮用效果)인 정장(整腸)과 면역증진효과(免疫增進效果)에 따라 소화기질환(消化器疾患)의 예방(豫防)이 가능했던 것으로 확인된다. 그리고 유산균 발효유(乳酸菌 醱酵乳)의 소비량(消費量)과 소화기질병(消化器疾病)의 발생율간(發生率間)에는 r = -0.704 (p<0.01) 과 같은 매우 유의(有意)한 상관계수(相關係數)가 성립(成立)되고 있었다.효과에 대한 연구가 시행되어야 하며 분자생물학적인 방법을 사용하여 그 기전을 규명하여야 한다.아니라 주의집중력(注意集中力)에 직접적으로 효과를 나타내는 것으로 해석할 수 있었다. 또한 이같은 소견으로 주의력결핍(注意力缺乏)${\cdot}$과잉운동장애환아(過剩運動障碍患兒)에서의 충동성(衝動性)은 이 장애의 중심증상이 아니거나, 이들 약물투여에 의해 호전되지 않거나, 호전의 측정에 문제가 있을 수도 있겠다. 마지막으로 주의력결핍(注意力缺乏)${\cdot}$과잉운동장애(過剩運動障碍)에서

• 한국작물학회지
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• 제48권
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• pp.49-57
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• 2003

There is much evidence suggesting that compounds present in soybean can prevent cancer in many different organ systems. Especially, soybean is one of the most important source of dietary saponins, which have been considered as possible anticarcinogens to inhibit tumor development and major active components contributing to the cholesterol-towering effect. Also they were reported to inhibit of the infectivity of the AIDS virus (HIV) and the Epstein-Barr virus. The biological activity of saponins depend on their specific chemical structures. Various types of triterpenoid saponins are present in soy-bean seeds. Among them, group B soyasaponis were found as the primary soyasaponins present in soybean, and th e 2, 3-dihydro-2, 5-dihydroxy-6- methyl-4H-pyran-4-one(DDMP)-conjugated soyasaponin $\alpha\textrm{g}$, $\beta\textrm{g}$, and $\beta$ a were the genuine group B saponins, which have health benefits. On the other hand, group A saponins are responsible for the undesirable bitter and astringent taste in soybean. The variation of saponin composition in soybean seeds is explained by different combinations of 9 alleles of 4 gene loci that control the utilization of soyasapogenol glycosides as substrates. The mode of inheritance of saponin types is explained by a combination of co-dominant, dominant and recessive acting genes. The funtion of theses genes is variety-specific and organ specific. Therefore distribution of various saponins types was different according to seed tissues. Soyasaponin $\beta\textrm{g}$ was detected in both parts whereas $\alpha\textrm{g}$ and $\beta$ a was detected only in hypocotyls and cotyledons, respectively. Soyasaponins ${\gamma}$g and $\gamma\textrm{g}$ were minor saponin constituents in soybean. In case group A saponins were mostly detected in hypocotyls. Also, the total soyasaponin contents varied among different soy-bean varieties and concentrations in the cultivated soy-beans were 2-fold lower than in the wild soybeans. But the contents of soyasaponin were not so influenced by environmental effects. The composition and concentration of soyasaponins were different among the soy products (soybean flour, soycurd, tempeh, soymilk, etc.) depending on the processing conditions.

• Advances in Traditional Medicine
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• 제8권3호
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• pp.222-227
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• 2008

Citrus aurantium var. amara L., commonly known as 'bitter orange' or 'sour orange', of the family Rutaceae, has traditionally been used in the treatment of various ailments, and it possesses different types of pharmacological properties. As a part of our on-going studies on the plantsfrom the Iranian flora, the extract of C. aurantium var. amara has been studied for its weight lossproperties using the mice model. While the Sep-Pak fraction, 20% methanol (MeOH) in water, of the hydro-methanolic extract of the peels of C. aurantium var. amara fruits, when injectedintraperitoneal (i.p.) at a dose of 10 mg/kg, significantly decreased the level of weight gain of the mice in comparison with control the group (P < 0.01), the Sep-Pak fraction 80% MeOH in water decreased the initial weight of mice by 0.44% in six weeks. The administration of the total extract(10 and 20 mg/kg, i.p.), and the Sep-Pak fractions, 40% and 60% MeOH in water (10 mg/kg, i.p.)did not show any significant change of weight of the test mice. Of the two active fractions, the80% MeOH in water fraction did not show any noticeable adverse effects on mice, and was therefore analysed by reversed-phase preparative high performance liquid chromatography resulting in the isolation and identification of four major components, two coumarins, meranzin hydrate (1) and bergamottin (2), and two flavonoids, xanthomicrol 5,4'-di-methyl ether (tangeritin, 3) and hymenoxin 5,7-di-methyl ether (nobiletin, 4).

• 한국조리학회지
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• 제23권5호
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• pp.1-11
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• 2017

The objectives of this study were: 1) to examine the contents of chemical composition (chlorogenic acids, caffeine, free acids, and free sugars) and 2) to evaluate the sensory attributes (sourness, bitterness, and sweetness) of brewed coffee as affected by two roasting conditions such as varied in the roasting time with the same roasting temperature (RT) and with same color and yield (CY). Quantitative analysis of chemical components was performed using high-performance liquid chromatography (HPLC) system, and quantitative descriptive analysis (QDA) was conducted to analyze sensory attributes. Based on the results of chemical analysis, chlorogenic acids were significantly different (p<0.05) in the short term roasted samples (RT 240 and CY 240), but there was no significant difference in caffeine contents (p>0.05). Organic acid levels were different between RT and CY coffee samples. RT 240 coffee had the most level in organic acids and the longer the roasting time of coffee, the lesser the level of organic acids in coffee was found. However, there was no significant difference in CY coffee (p>0.05). The results of sensory evaluations show that the degree of roasting changed according to the roasting time despite of the roasting temperature. Long term (RT 80) coffee was relatively bitter while short term (RT 240) coffee was relatively sweeter. Also, there was no significant difference (p>0.05) in the sensory characteristics (bitterness and sweetness) of CY coffee although they were roasted at different temperatures. Therefore, the current study concluded that better understanding of proper roasting time and temperature improves the quality of brewed coffee.

• 혜화의학회지
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• 제19권2호
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• pp.101-118
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• 2011

Herbal medicine has a high body absorption rate when it ferments. Biological and clinical research on the fermented herb gradually increases because it has effective materials for the treatment of a disease and it is a little bitter. In this study, we investigated the effect of fermented Baedokhwanbalhyobang (BDHBH) on attenuation of the development of atopic dermatitis in NC/Nga mice by evaluating the cytokine level in serum, the mRNA expression of cytokine and histological alteration of the skin, and the skin severity. We have come to the following conclusion. BDHBH led to a significant decrease in the skin severity score (63.1%) as compared to the control group. CD4+/CD45+, CD4+, B220+/CD23+, and CD11b+/Gr-1+cells of peripheral mononuclear cells (PBMCs) in the BDHBH-treated group were decreased to 6.7%, 31.1%, 22.4%, 36.6%, respectively. CD3+and CD11b+/Gr-1+immune cells in dorsal skin of the BDHBH-treated group were decreased to 52.9% and 28.0%. The levels of IL-5 and IL-13 in serum of the BDHBH-treated group were inhibited to 18.8% and 5.1%. The mRNA expressions of IL-5 and IL-13 in dorsal skin were also decreased to 30.6% and 27.8% after the treatment of BDHBH. BDHBH inhibited the proliferation and differentiation of eosinophils. In histological examination, BDHBH decreased the thickness of epidermis and dermis, and infilatration of mast cells as compared to the control group. These results indicate that BDHBH inhibits the pathogenic development of atopic dermatitis in NC/Nga mice. These results may indicate that BDHBH attenuates the development of atopic dermatitis-like lesions by lowering immune cells and inflammatory cytokine levels, and that it is valuable in drug development for the treatment of atopic dermatitis. Further experiments on the components of BDHBH will be needed to better understand the effect of a fermented herb as compared to a herb.

• 동아시아식생활학회지
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• 제24권1호
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• pp.1-11
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• 2014

The purpose of this study was to find out the taste adjectives of Korean cooked rice, noodles, porridges and rice cakes as well as to analyze the relation between the taste adjectives of foods. We gathered and chose 36 related Korean adjectives for expressing not only the taste but also the smell of foods. Subsequently, we performed a sensory evaluation for 18 Korean foods with 20 trained panelists in order to check the proper adjectives when they tasted the foods. The often selected taste adjectives were 'sweet', 'tasty', 'sticky' and 'soft' among 36 taste adjectives. The PCA was performed to summarize the taste adjectives for each of the 18 foods. The principal components explained 50.94 % of the total variance. The adjectives 'spicy' and 'refresh' were closely related to one another in the positive direction of PC1. In contrast, 'weak', 'hard' and 'sticky' were closely related to one another in the negative direction of PC1. PC2 was marked by 'hard' and 'spicy', which were located in the positive direction. In contrast, 'weak' and 'soft' were located in the negative direction. PC3 was marked by 'nutness', 'bitter' and 'spicy', which are associated with bibimbab, conveying a high degree of correlation among them in a positive direction. In contrast, 'cool', 'sour' and 'refresh' were located in the negative direction.

• 한국정보통신학회:학술대회논문집
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• 한국정보통신학회 2013년도 춘계학술대회
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• pp.801-804
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• 2013

미각의 종류별 구획에 따른 설진 모델을 제안한다. 시스템의 전체 구성은 혀 영상획득, 혀 영역 검출, 혀 영역 분할, 분할 영역의 색상분포 검출, 이상 유무 판별로 구성된다. 혀의 DB는 정상 및 비정상 혀로 분류되었으며 실제 한방병원에 내원하는 환자들의 혀 사진으로 구축하였다. 혀 영역으로부터 짠맛, 신맛, 단맛, 쓴맛의 네 가지 영역으로 나누어 분할하고, HSI 컬러모델을 이용하여 색상분석을 시행하였다. 이때, 주변 조도의 영향을 최소화하기 위하여 I(Intensity)값을 제외한 H(Hue)와 S(Saturation) 성분의 히스토그램을 이용하여 색상을 분석하였다. 제안하는 색상분석 진단모델과 한의학 전문의의 진단 결과를 비교하여 미각별 영역의 이상 유무를 판단하였다. 제안하는 설진 알고리즘으로 판단한 결과 87.5%가 전문의의 분류의 결과 일치함을 확인하였다.

• 한국정보통신학회논문지
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• 제19권2호
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• pp.428-434
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• 2015

본 논문에서는 미각영역별 색상분석에 의한 새로운 한의학적 설진 시스템을 제안한다. 시스템의 전체 구성은 혀 모양의 영상입력 탬플릿 범위 설정 및 영상획득, 미각영역별 분할, 분할된 영역에 대하여 H-S 히스토그램을 이용한 색상분석 및 이상 유무 판별, 모바일 앱과의 연동으로 구성된다. 혀 영역으로부터 짠맛, 신맛, 단맛, 쓴맛의 네 가지 영역으로 나누어 분할하고, RGB 컬러영상을 HSI 컬러영상으로 변환하였다. 색상분석은 HSI 모델을 이용하였는데, 주변 조도의 영향을 최소화하기 위하여 I(Intensity)값을 제외한 H(Hue)와 S(Saturation) 성분의 히스토그램을 이용하여 색상을 분석하였다. 분석된 결과를 이용하여 정상태 히스토그램의 범위를 기준으로 이상 유무를 판별한다. 마지막으로 제안한 알고리즘을 모바일 앱과 연동하여, 시간과 장소에 구애받지 않고 사용할 수 있는 설진 자가진단 시스템을 제안하였다.

• Food Science and Biotechnology
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• 제17권4호
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• pp.687-691
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• 2008

This study was performed to investigate the taste composition and biological activities of cheonggukjang containing Rubus coreanum to improve cheonggukjangs' flavor and consumption. In R. corenum cheonggukjang (RCC), the total content of soluble sugars, including glucose, fructose, maltose, and sucrose, was 1,052.1 mg/100 g. Glutamic acid, phenlylalanine, leucine, cystine, and tyrosine were the major amino acids, and the ratio of sweet to bitter components was higher in RCC than in general cheonggukjang (GC). The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities of the extracts, in decreasing order, were found to be: ethanol extract> water extract> chloroform extract, at all concentrations. The water extract had the highest SOD-like activity (10.2%) at a concentration of 0.5 mg/mL, whereas the chloroform extract showed the highest SOD-like activity (19.1%) at a concentration of 2 mg/mL. The nitrite scavenging ability was higher at pH 1.2 than at pH 3.0 or 6.0, and had a positive correlation with the extract concentration. The chloroform extract had the highest nitrite scavenging ability (84.6%) at a concentration of 2 mg/mL and pH 2.0.