• 대한치과보철학회지
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• 제42권4호
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• pp.344-355
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• 2004

Statement of problem: For a long time, many of denture base acrylic resins have been used for edentulous and partial edentulous patients because of easy manipulation and good mechanical properties, but its esthetic aspect has not been commented enough. Denture base acrylic resins also has caused esthetic problems due to discoloration or staining as in esthetic restoration. Many researches and reports have treated the problems and accomplished esthetic improvement. But these researches and reports dealt with general food colors or beverages, not with fermented foods. Purpose: This study is designed to assess what fermented foods, such as soy sauce, gochujang, and toenjang that many of Koreans have taken in, influence on the color and hardness variation of denture base acrylic resins. Materials and methods: For the procedure, twelve disks per 4 denture base acrylic resins were fabricated with a thickness of 2mm and 16mm in diameter. Each seven specimen were measured for discoloration with spectrophotometer, while the others, five specimen, for surface hardness change with Barcol hardness tester, over time. Each 12 specimen were immersed into the 4 beakers of fermented foods(soy sauces, gochujangs, toenjangs, deionized water), and $L^{*},a^{*}$, and $b^*$ values were measured for the color difference$({\Delta}E^*)$, on the 1st, 7th, and 28th day with spectrophotometer, with the measurement of surface hardness change. Each data observed was processed statistically. Results: The findings are as follows; Discoloration 1. All of denture base resins was not influenced by the kind of fermented foods, except for $QC20^{(R)}$ 2. Soy sauce and red pepper paste caused more change for denture base resins than deionized water and soy bean paste, except for Perform$^{(R)}$ 3. Most significant change was shown in Lucitone 199$^{(R)}$, whereas Perform$^{(R)}$ results in the least change for all immersed solution, with no statistical significance. Hardness change 1. Barcol hardness values in deposited specimens have been changed low degree, but with significant statistical change according to the kind of food and duration. 2. Lucitone$^{(R)}$ 199 as significantly lower Barcol hardness value than others do. Conclusion: Based on the above results, it suggests that the habitual intake of fermented foods is not helpful for the color stability of denture base acrylic resins because Soy sauce and red pepper paste mainly caused discoloration and surface hardness change. Particularly $Lucitone199^{(R)}$ shows specific discoloration and low surface hardness values. Therefore, it is recommended giving caution patients with denture of $Lucitone199^{(R)}$ especially against the habitual intake of fermented foods like soy sauce and red pepper paste.

• 한국미생물·생명공학회지
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• 제9권4호
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• pp.253-261
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• 1981

Fermented foods available in Korea may be classified into four groups, namely, fermented soybean products, fermented cereal products, fermented vegetable products, and fermented fishery products based on raw materials used. The representative fermented foods based on soybean are Kanjang(soysauce), Doenjang(fermented soybean pastes), and Kochujang(red pepper added-fermented soybean paste). Such fermented products are made using Meju(functioning as a starter and prepared by fermentation of steamed soybean mash) as an essential ingredient, and used widely as a soup base and/or in seasoning side-dishes for everyday meals year around. Excepting Sikhae, all fermented products based on rice and other cereal grains are of alcoholic nature. Takju (Makgeolli) used to be made using rice as the major raw material, however, mainly due to the shortage of rice in recent years, other cereals, such as, barely, corn, and wheat flours are also used to replace rice today. Owing to such changes in the raw materials. the popularity of Takju has been somewhat reduced, yet it is still widely consumed in rural areas. Although Chungju is a popular rice wine with superior qualify over Takju, the amount consumed is considerably limited. The highest qualify rice wine, Bupju, in particular, is made by a low temperature fermentation using glutinous rice. Kimchi is an unique fermented vegetable product of long tradition in Korea. Although it was for consumption mainly in winter season serving as a source of vitamins, today it is widely used throughout the year. Except Kkakdugi and Dongchimi, all of the fermented vegetable products contain salted Korean cabbage as an essential item, while they abound in varieties depending on material composition and methods of processing, and also on seasons and localities Next to Kimchi in this category is Kkakdugi made of raddish in popularity and quantity consumed. The four groups of fermented food products described above are reviewed in some detail and evaluated in terms of their nutritional significances, processes and microorganisms involved. and their commercial potentials. Jeotkal (or Jeot) is a name given to all fermented products of fishery origin. A number of Jeot can be prepared by adding salt and allowing fermentation to the raw materials such as shrimp, anchovy octopus, clam, oyster, etc.

• 한국식품영양과학회지
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• 제31권2호
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• pp.177-183
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• 2002

대두 및 대두발효식품인 청국장과 된장의 cerebroside 구성성분인 지방산, 당 및 장쇄 sphingoid base들을 GC-MS로 분석하였다. Cerebroside 산-가수분해물의 지방산들을 O-TMS methylester 유도체로 만들어 분석하였으며 대두 및 청국장의 경우 2-hydroxyhexadecanoic acid(16 : 0h)가 각각 52.2% 및 62.0%로 가장 많았고 2-hydroxydocosanoic acid(22 : 0h) 및 2-hydroxytetracosanoic acid(24 : 0h)도 15.0~17.6%이었다. 그러나 된장의 경우 16 : 0h는 10.2%로 많은 감소를 보인 반면 24 : 0h는 40.9%, 22 : 0h는 23.4% 었으며 23 : 0h, 25 : 0h 및 26 : 0h도 대두 및 청국장에 비하여 많았다. Cerebroside 산-가수분해물의 장쇄 sphingoid base들은 N-acetyl-O-TMS 유도체로 분석하였으며 대두 및 청국장에서 4- trans, 8-trans-sphingadienine (d18 : 2 $\Delta$$^{4trans, 8trans}$) 는 59.9% 및 44.5%이었으며 4-hydroxy-8-trans, cis-sphingening (t18 : 1$\Delta$$^{8trans or cis}$)는 20.9% 및 35.9% 이었고 된장 cerebroside 역시 dl8 : 2$\Delta$$^{4trans, 8trans}$가 가장 많았다. 그러나 phytosphingosine(t18 : 0) 및 sphingosine 이 성질체(d18 : 1)들은 거의 보이지 않았다. 또한 된장의 경우 오랜 기간 미생물들에 의하여 발효되었지만 Aspergillus 속들의 cerebroside가 가지는 것으로 알려진 2-hydroxyoxtadec-3-enoic acid(18 : 1h) 및 9-methyl-4,8-sphingadienine 등은 발견되지 않았다. 대두, 청국장 및 된장 cerebroside의 당유도체 mass spectrum 분석 결과 99%이상이 glucose 1번 탄소가 ceramide backbone에 결합된 monoglucocerebroside 인 것으로 나타났다.

• 한국식품저장유통학회지
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• 제31권4호
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• pp.518-526
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• 2024

This study analyzed the quality of texturized vegetable protein (TVP) made from defatted soy flour combined with flour or starch from rice sources. The base raw material formulation consisted of 50% soybean protein, 30% gluten, and 20% rice flour and rice starch. A cooling die-equipped extruder was used with a barrel temperature of 190℃ and screw rotation speed of 250 rpm. The hardness and cutting strength of the extruded TVP were found to be higher for white rice than for glutinous rice and higher for flour than for starch. Gumminess and chewiness were similar across rice types, but higher for flour than for starch. White rice TVP had a lower water absorption capacity than glutinous rice TVP. Turbidity was lowest for white rice flour and highest for corn starch. Using rice flour instead of starch in TVP production can simplify processing and contribute to promoting the consumption of rice.

• Journal of Nutrition and Health
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• 제17권3호
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• pp.169-177
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• 1984

The changes in nuclecotides and their related compounds during the fermentation of Clam, Tapes japonica, were analyzed by high speed liquid chromatography. In raw Clam, dominant ADP was $7.86\;{\mu}mole/g$ on moisture and salt free base and the content of ATP was $3.85\;{\mu}mole/g$, AMP $3.71\;{\mu}mole/g$, hypoxanthine $0.28\;{\mu}mole/g$, inosine $0.15\;{\mu}mole/g$, respectively. But IMP was not detected in Clam ADP, ATP and AMP decreased while inosine and hypoxanthine incraesed by twenty two times and thirty there times respectively, after 63 days fermentation, when compared with raw samples. TMA- N increased while TMAO - N decreased during the fermentation The amount of TMAO nitrogen in 63 days fermented Clam was 66.0mg% on moisture and salt free base. It was belived that inosine, hypoxanthine and TMAO play an important role as flavour compounds in fermented Clam.

• 생명과학회지
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• 제13권4호
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• pp.505-510
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• 2003

멸치 젓갈에서 분리된 파아지의 일반적인 성질과 파아지 DNA 서열을 분석한 결과는 다음과 같다. 멸치 젓갈에서 분리된 파아지의 플라그는 대체로 작고 선명한 핀 형태로 직경 0.5∼l.0 mm이었으며, 파아지의 형태는 지름 68 nm의 대칭형 두부와 길이 100 nm의 contractile 미부를 가지고 있었고 base plate가 관찰되었다. 파아지 DNA의 크기는 약 20 Kbp 정도이었으며, DNA 염기서열은 H. salinarium 파아지 hp 32와 52.87%의 상동성을 나타내었으나 보다 정확한 분류를 위해 파아지 DNA의 전체 염기서열에 대한 분석이 이루어져야 할 것이다.

• 생약학회지
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• 제42권3호
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• pp.260-264
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• 2011

The bacterial growth and pH of Cornus officinalis fermented with Lactobacillus rhamnosus during fermentation were evaluated. As the results, the number of the fermentation after fermentation always remained higher than 6 log CFU/mL and the pH of those ranged from 4 to 6. To evaluate the effect of Cornus officinalis fermented with Lactobacillus rhamnosus on hair growth promotion in C57BL/6 mice, Six weeks old male mice were divided into four groups including normal group (saline), negative control group (essence base), positive control group (minoxidil) and experimental group (Cornus officinalis and animal milk fermented with Lactobacillus rhamnosus mixed in negative control). And they were applied topically with test materials for 8 days. Hair regrowth effect in experimental group using gross and histological examination was higher than that in positive control group. Body weight and food intake of four groups didn't show significant difference. These results indicated that the Cornus officinalis fermented with Lactobacillus rhamnosus can be used practically for hair growth or prevention of hair loss.

• 한국식품영양과학회지
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• 제10권1호
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• pp.1-16
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• 1981

해삼내장(內臟)젓은 그 향미(香味)가 독특(獨特)하여 기호식품(嗜好食品)으로서 널리 애용(愛用)되고 있으나 그의 맛성분(成分)에 대한 연구보고(硏究報告)는 없다. 그래서 내장(內臟)젓의 맛성분(成分)을 밝혀 식품영양학적(食品營養學的) 기초자료(基礎資料)를 얻고져 삼천포산(三千浦産) 해삼 내장(內臟)을 원료(原料)로 써 숙성(熟成) 중(中) 유리(遊離)아미노산(酸), 유리당(遊離糖), 핵산관련물질(核酸關聯物質), TMAO, TMA 및 betaine의 변화(變化)를 실험(實驗)하였다. 해삼내장(內臟)의 유리(遊離)아미노산(酸) 조성(組成)을 보면 함량(含量)이 많은 것은 glutamic acid, alanine, glycine 및 proline 이고 함량(含量)이 적은 것은 leucine, valine phenylalanine, isoleucine, methionine 및 tyrosine 등이었다. 함량(含量)이 많은 아미노산(酸)의 전유리(全遊離)아미노산(酸)에 대한 비율을 보면 glutamic acid가 32.3%, alanine 이 16.4%, glycine이 12.0%, proline 이 10.54%로서 이들 4종(種)의 아미노산(酸)이 전유리(全遊離)아미노산(酸)의 71.2%를 차지하였다. 젓갈 숙성중(熟成中) 유리(遊離)아미노산(酸) 조성(組成)에는 변화(變化)가 없으나 원료(原料)에 많았던 glutamic acid, alanine, glycine proline, lysine, arginine 및 leucine 등은 숙성기간(熟成期間)에 따라 양적(量的) 변화(變化)는 있었지만 대체(大體)로 보아 젓갈 제품(製品)에도 함량(含量)이 많았다. 해삼내장(內臟)젓의 유리당(遊離糖)으로서는 galactose 가 $933.7{\sim}938.0mg%$로서 월등히 많았고, arabinose가 78.7mg%, xylose가 $55.2{\sim}77.1mg%$였으며 도당(萄糖)은 흔적량이었다. 핵산관련물질(核酸關聯物質)은 젓갈 숙성(熟成) 중(中) 대체(大體)로 증가(增加)하는 경향(傾向)이었고 특(特)히 함량(含量)이 많은 것은 hypoxanthine으로서 $47.1{\sim}62.5{\mu}mole/g$였으며, 정미성(呈味性)이 강(强)한 lMP도 비교적(比較的) 함량(含量)이 많았다. 젓갈 숙성(熟成) 중(中) TMA는 증가(增加)하는 반면(反面) TMAO는 점차 감소(減少)하는 경향(傾向)이었으며, 해삼내장(內臟)젓에는 TMAO질소(窒素)가 30.0mg% 전후(前後)로서 비교적(比較的) 함량(含量)이 많았다. 젓갈 숙성(熟成) 중(中) betaine은 점차 증가(增加)하는 경향(傾向)이었고, 해삼내장(內臟)에 545.0mg%, 젓갈에는 $734.2{\sim}934.2mg%$로서 월등히 그 함량(含量)이 많았다. 해삼내장(內臟)젓의 정미성분(呈味成分)으로서는 좋은맛을 가진 glutamic acid, 단맛을 가진 alanine, glycine, lysine, proline, arginine, 쓴맛을 가진 leucine을 주체(主體)로 한 유리(遊離)아미노산(酸), 그리고 galactose, arabinose 및 xylose등의 유리당(遊離糖), 단맛을 가진 betaine TMAO 및 핵산관련물질(核酸關聯物質)로서는 lMP, hypoxanthine 등이 중요(重要)한 성분(成分)이고 이들 성분(成分)들이 해삼내장(內臟)의 독특(獨特)한 향기(香氣)와 texture등과 조합(組合)되어 해삼내장(內臟)젓의 풍미(風味)에 중요(重要)한 구실을 할 것이라는 결론(結論)을 얻었다.

• 한국식품영양과학회지
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• 제36권6호
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• pp.807-812
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• 2007

갈비용 양념의 품질과 저장성 향상을 목적으로 내염성 효모인 Zygosaccharomycess rouxii Y-80을 갈비양념의 원료에 배양시킨 후 부재료를 혼합하여 발효갈비양념을 제조하였다. 발효갈비양념과 비발효갈비양념의 일반성분에서 큰 차이는 없었으나 발효갈비양념에서 에탄올 함량이 1.5배 정도 높았으며, isoamyl acetate, acetic acid ethyl ester, isopropyl alcohol 등의 방향성 성분이 다량 함유되어 있어 양념의 풍미 향상에 기여하는 것으로 사료되었다. $25^{\circ}C$에서 7일간 저장성을 조사한 결과 발효갈비양념의 pH는 3.34로 낮아졌으며 적정산도는 0.84%까지 증가하였다. 환원당은 4.49%에서 1.77%로 빠른 속도로 감소하였으며, 에탄올 함량은 0.62%에서 3.77%로 증가하였다. 저장 중의 성분변화는 미생물의 증식에 의한 결과이며 발효양념은 비발효갈비양념보다 저장성 향상을 위한 에탄올 농도가 3.0% 이상 높은 농도로 생성되었다. 관능적으로 전체적인 기호도에서 발효갈비양념은 비발효갈비양념보다 양호한 것으로 평가되었다.

• 한국식품저장유통학회지
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• 제24권5호
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• pp.714-724
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• 2017

재래누룩에서 분리한 효모인 N4와 N9에 대해 쌀 증류식 소주제조 특성을 살펴보았다. 원료 쌀(한아름 품종)의 일반성분은 수분 14.7, 조단백질 6.8, 조지방 0.9, 조회분 0.4, 탄수화물 76.5 g/100 g이었다. 제조된 입국의 총산 함량은 2.92%(citric acid, dry base)였으며 효소활성에 있어 당화력은 926.72, ${\alpha}$-amylase 52.40, gluco-amylase 887.71, ${\alpha}$-glucosidase 0.14, acidic carboxypeptidase 17,335.73, ${\beta}$-glucosidase 174.46 U/g dry base로 나타났다. 술덧의 알코올 함량은 재래누룩 분리 효모가 15.37-16.58%로 상업용 효모 12.33-13.19%보다 16.7-36.0% 높은 것으로 나타났다. 반면, 환원당 함량은 각각 2.04-3.92, 7.92-8.78 g/100 mL로 상업용 효모의 당 이용률이 누룩분리 효모보다 낮았다. 이러한 결과로 증류 후 원주의 획득량이 누룩분리 효모에서 25.2-52.7% 높았다. 쌀 증류식 소주(알코올 25%)에서 41개의 휘발성 성분이 검출되었으며, 주성분 분석 결과 누룩분리 효모와 상업용 효모는 i-BuOH, isobutanal diethyl acetal, ethyl caprate, tetradecanoic acid 성분의 함량 차이가 있는 것으로 나타났다.