• 한국식품영양과학회지
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• 제40권2호
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• pp.259-266
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• 2011

율무의 첨가가 청국장 냄새 저감에 영향을 미치는지 확인하기 위해 대두와 율무의 혼합 비율별 가공 적성 조사 및 적정 배합비 설정, 이에 따른 관능특성 평가, 향기 패턴 및 성분 분석을 실시하였다. 대두만 사용된 대조구와, 대두와 율무를 각각 1:1, 2:1, 3:1, 4:1의 비율로 혼합한 처리구에 Bacillus subtilis 종균을 접종하여 발효시킨 청국장과 재래식 청국장을 실험에 사용하였다. 율무청국장의 열량, 지방, 단백질, 회분, 아미노태 질소의 함량이 대조구보다 낮았으며, 수분과 탄수화물은 높았다. pH는 율무청국장이 상대적으로 낮았고, 색도는 율무의 함량이 높을수록 백색도와 황색도는 높고 적색도는 낮은 경향을 보였다. 점질물 함량은 율무청국장에서 높은 경향을 보였고, 점질물 중의 glutamic acid 함량은 율무청국장이 상대적으로 낮았고 fructose 함량은 상대적으로 높았다. 관능평가 결과 대두와 율무 4:1 처리구의 기호도가 가장 높았다. 대조구와 율무청국장의 향기패턴은 재래식 청국장과 확연하게 달랐으며, 두 처리구는 비슷한 패턴이지만 구별이 가능하였다. 또한 대조구보다 율무청국장에서 pyrazine류 화합물이 적게 동정되어 청국장 냄새가 적게 난다는 것을 확인하였고, 냄새의 강도 관능평가 결과도 율무청국장이 유의적으로 낮았다. 이상에서 율무청국장을 제조할 때 율무의 함량은 20%를 첨가하는 것이 가장 적합하며, 율무청국장은 일반 청국장에 비해 냄새 저감 효과가 있음을 확인할 수 있었다.

• 한국식품조리과학회지
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• 제18권5호
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• pp.548-555
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• 2002

This study was carried out to investigate the quality characteristics of Baiksulgis made of imported rice(Thai and Chinese rice, harvested in 1998) and domestic rice(Chuchung byeo, harvested in 1998 and 1997). Moisture content, color value, yields of reducing sugar by $\beta$-amylase reaction, texture and sensory properties of Baiksulgis were measured. Moisture contents of rice flour and Baiksulgi made of Korean rice harvested in 1997 were highest and those of Thai rice were lowest among the samples. This tends were also seen during storage. Lightness and redness of Baiksulgi made of Thai rice were lowest and yellowness of Baiksulgis made of Korean rice harvested in 1997 and Chinese rice were higher than those made of other rices. Yield of reducing sugar by $\beta$-amylase reaction was highest in Baiksulgi made of Korean rice harvested in 1998 and lowest in Baiksulgi made of Thai rice. And the value decreased less than half of initial value after 24 hour storage. Adhesiveness of Baiksulgi made of Thai rice was zero and cohesiveness, chewiness and gumminess of that were very low. This results showed that Baiksulgi made of Thai rice was lack of chewy texture and this trend was more apparent as the storage time increased. In sensory tests, Baiksulgi made of Chinese rice had most yellowish color and that made of imported rice such as Chinese and Thai rice had more coarse texture than that made of domestic rices. off odor was lowest in Baiksulgi made or Korean rice harvested in 1997 and sweet taste was lowest in that made or Thai rice. Hardness adhesiveness, moistness and chewiness of Baiksulgi made of domestic rices were much higher than those made of impoted rices, and these results showed that Baiksulgi made of domestic rices had acceptable texture. Baiksulgi made of Thai rice showed the lowest acceptability due to lack of above textural characteristics and it was needed to add the material to modify the texture of that.

• 한국정보통신학회논문지
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• 제10권9호
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• pp.1641-1647
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• 2006

나노입자 크기를 가진 얇은 $SnO_2$ 박막을 이용하여 CO 및 $H_2S$에 대한 우수한 감도를 가지는 복합 마이크로 가스센서 어레이를 제작하였다. 나노입자의 박막을 만들기 위해서 약 $2500{\AA}$ 두께의 $SnO_2,\;SnO_2(+Pt),\;SnO_2(+CuO)$ 막을 셰도우마스크를 사용하여 형성 한 후, 이를 $600{\sim}800^{\circ}C$의 온도에서 산화하므로서 나노입자의 $SnO_2$ 모물질의 가스감지 박막을 형성하였다. 실리콘 기판의 마이크로센서의 형태로 제작된 $SnO_2(Pt)$ 및 $SnO_2(+CuO)$ 가스센서는 각각 CO 및 $H_2S$ 가스에 대한 매우 우수한 감도를 나타내는 것을 확인하였다.

• 한국축산시설환경학회지
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• 제8권1호
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• pp.17-24
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• 2002

본 연구는 돈분 완숙퇴비에서 돼지분뇨 악취제어 효과가 뛰어난 효모를 분리하고, 그들의 특성을 조사하여 악취미생물에 관한 기초자료를 얻고자 수행하였다. 10% 돈분배지에서 성장이 우수한 균주를 선발하고 10% 돈분액체배지에 접종하여 28$^{\circ}C$ 72시간 배양한 후 가스경지간을 이용하여 암모니아와 아민류를 측정하여 이들에 대한 기질 선호성을 가진 호모를 악취유용 미생물로 CY-10을 선발하였다. 이의 형태적, 생화학적 특성에 따라 희비에서 분리한 CY-10은 Candida rugosa로 동정되어 본 시험에 공시로 Candida rugosa CY-10으로 하였다. 이의 악취저감능을 조사하기 위해서 돈분 액체배지에 성장시키면서 이들 배양액의 휘발성 지방산을 분석한 결과 대조구에 비해 CY-10의 경우 iso- butric acid와 busic acid를 100% 감소시켜 뷰틸산류에 기질특이성이 있는 것으로 나타났으며 또한 이의 처리구는 대조구에 비해 $NH_4$-N, Soluble-N, BOD즐 각각 20%, 12.6%, 9.82%를 감소시키는 효과가 있었다

• 한국식품영양학회지
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• 제26권3호
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• pp.553-564
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• 2013

The core ingredient of traditional Korean style soy sauce is soy bean without any wheat or rice incorporated. National brands as well as regional micro-brewed companies constitute the soy sauce market in Korea. The present study investigated the physico-chemical and sensory properties of soy sauces produced by small-scale or mass-production. Additionally, the key physico-chemical parameters sufficiently representing the critical sensory characteristics have been identified. Ten types of soy sauce brewed by the Korean traditional method were selected for the study. Among these samples, seven types were brewed in small-scales in the Gyeonggi-do region whereas the other 3 types were mass-production products of major national brands. The total solid, reducing sugar, salinity, sugar content, amino nitrogen, CIELAB, acidity, and pH of soy sauce samples were measured for the physico-chemical analysis. A generic descriptive analysis was conducted to analyze the sensory characteristics of the samples using six trained panelists. The descriptive panel developed 21 sensory attributes. The data were statistically analyzed using ANOVA, PCA and PLSR. Overall, the micro-brewed products showed significantly higher value of salinity and acidity but lower content of reducing sugar than the mass-production products. The micro-brewed soy sauces elicited stronger fermented flavor, sourness, and bitterness whereas the national brand products elicited stronger alcoholic odor, sweetness and umami taste. Sugar content, acidity, and amino nitrogen showed strong relationships with fish sauce flavor, umami taste, and rich flavor. Salinity was closely related to the overall flavor intensity.

• 한국초지조사료학회지
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• 제33권4호
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• pp.252-256
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• 2013

본 연구는 양돈 슬러리의 악취물질 감소에 효과가 있는 것으로 확인된 물질의 효능을 비교분석하기 위하여 수행되었다. 페놀류 농도는 고추냉이와 아몬드피 구에서 낮았고, 인돌류 농도는 아몬드피 구에서 가장 낮았다(p<0.05). 따라서 슬러리에 아몬드피를 첨가하면 VOC 농도가 감소되었다. SCFA 농도는 팽이버섯폐배지와 아몬드피 구에서 높았고, BCFA 농도는 대조구에 비해 다른 모든 처리구에서 낮았다(p<0.05). 또한 슬러리의 pH는 팽이버섯폐배지와 아몬드피 구에서 낮았다(p<0.05). 따라서 팽이버섯폐배지 또는 아몬드피를 슬러리에 첨가하면 SCFA 농도는 증가되고 BCFA 농도는 감소되는 것으로 나타났다.

• 한국미생물·생명공학회지
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• 제47권1호
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• pp.116-124
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• 2019

The rapid development of the poultry industry has led to the production of large amounts of manure, which produce substances like hydrogen sulfide ($H_2S$) that contribute to odor pollution. $H_2S$ is a highly undesirable gas component and its removal from the environment is therefore necessary. Sulfur-oxidizing bacteria (SOB) are widely known to remove contaminating $H_2S$ due to their ability to oxidize reduced sulfur compounds. In this study, three potential SOB (designated AH18, AH25, and AH28) that were previously isolated from a hot spring in Malaysia were identified by 16S rRNA gene analysis. Laboratory-scale biological deodorization experiments were conducted to test the performance of the three isolates-in the form of pure or mixed cultures, with the cells immobilized onto alginate as a carrier-in reducing the $H_2S$ from chicken manure. On the basis of 16S rRNA phylogenetic analysis, isolate AH18 was identified as Pseudomonas sp., whereas isolates AH25 and AH28 were identified as Achromobacter sp. The most active deodorizing isolate was AH18, with an $H_2S$ reduction rate of 74.7% (p < 0.05). Meanwhile, the reduction rates for isolates AH25 and AH28 were 54.2% and 60.8% (p > 0.05), respectively. However, the $H_2S$ removal performance was enhanced in the mixed culture, with a reduction rate of 81.9% (p < 0.05). In conclusion, the three potential SOB isolates were capable of reducing the $H_2S$ from chicken manure in the form of a pure culture immobilized on alginate, and the reduction performance was enhanced in the mixed culture.

• 한국식생활문화학회지
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• 제30권2호
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• pp.241-248
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• 2015

The purpose of this study was to investigate the perception of health functional foods and preference for desired onion peel products. Questionnaires were distributed to 582 adults (34.2% male, 65.8% female) living in Gyeongnam province. The major information sources on biological effects of onions cited by respondents were TV/radio (37.1%), followed by nearby people (32.8%) and Internet (11.0%), in that order. Reducing cholesterol effect was the most important factor in terms of perception and concerns relating to biological function of onions. Over 73% of subjects had experience of eating processed onion products, and among all types of onion products, onion juice (53.5%) was the most frequently eaten. The most considered factors for processing onion peel-derived functional foods were taste & odor (29.6%), convenience of eating (28.9%), and nutrition value (27.1%), in that order.

• 한국식품과학회지
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• 제51권6호
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• pp.596-603
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• 2019

This study involved the production of specialty lager beers supplemented with Korean red ginseng extracts or Bokbunja (Korean black raspberry, Rubus coreanus Miquel) juice. The effects of the Korean red ginseng extracts or Bokbunja juice on the specific gravity, pH, yeast viability, free amino nitrogen content, reducing sugar content, color, alcohol content, turbidity, and sensory evaluation were evaluated. The alcohol content of the beers containing the extracts or juice were within the standard alcohol amounts (3.63-4.0%, v/v). The pH values of the three samples containing Bokbunja juice were lower than that of the control values. The sensory evaluation showed that the addition of Bokbunja juice was superior to the ginseng extracts, and the optimal addition time was before or after the secondary fermentation. These data indicate that the flavor and odor of the Bokbunja juice are more persistent than that of the ginseng extracts.

• 한국식생활문화학회지
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• 제35권5호
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• pp.450-458
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• 2020

This study examined the optimal temperature and time conditions to maintain high quality Dongchimi during the fermentation and storage period. Dongchimi was fermented at low (5℃), medium (10 and 15℃), and high (20℃) temperatures until the acidity reached 0.2, 0.3, and 0.4%. respectively. From the consumer's preference test enrolling five consumers, Dongchimi fermented at 15℃ until an acidity of 0.3% (for approximately six days) was evaluated to be the optimal status because of its high score of overall acceptance, taste, and odor of consumers. To determine the optimal storage temperature of fermentation, Dongchimi was stored at three different temperatures (-1, 2, 5℃) for four weeks after fermenting at 15℃ for six days. During the storage period, most of the physicochemical properties (pH, acidity, reducing sugar content, and organic acid) and microbiological properties changed significantly in the 2 and 5℃ groups, resulting in a significant change in descriptive sensory analysis of Dongchimi. These results indicate that fermentation at 15℃ and storage at -1℃ for Dongchimi enables it to maintain the best quality for a long time.