• 한국자원식물학회지
• /
• 제23권4호
• /
• pp.386-392
• /
• 2010

녹차, 부분발효차, 발효차 및 후발효차 등 다양한 차 제품 분말을 NIRSystem를 이용하여 전 대역(400-2500 nm)에서 스펙트럼을 얻어 중회귀분석에 의해 색상 관련 특성 및 카테킨류 성분에 대한 검량식을 유도하였다. Hunter color scale에서 발효정도의 변이를 a/b로 98.7% 설명될 수 있어 a/b값으로 차제품의 발효정도를 추정할 수 있다. MPLS를 이용하여 작성된 검량식의 결과 L값의 검량식 작성시 결정계수는 0.997, a값의 결정계수는 1.00, b값의 결정계수는 0.996, a/b값의 결정계수는 0.999로 매우 높았다. MPLS를 이용하여 작성된 검량식의 결과 EGC, EC, EGCg, ECg 및 총 카테킨의 결정계수는 각각 0.919, 0.896, 0.978, 0.905 및 0.983으로 매우 높았다. 차 제품 분말의 색상관련 특성들(L, a, b, a/b) 및 카테친류 (EGCg, EGC, EC, ECg 및 총 카테킨) 의 검량식 정확도가 매우 높아서 NIRS의 가시광선 대역(400~700 nm)및 근적외선 대역(780~2500 nm)에서 동시에 두 특성의 성분을 1~2분 내로 측정이 가능하다.

• 한국식품저장유통학회지
• /
• 제7권2호
• /
• pp.171-176
• /
• 2000

Drink and tea-bag were processed with safflower seed powder. Drinks were processed with 90$^{\circ}$C hot water extraction. Yield, soluble solid, pH and centrifugation residue of drinks were ranged in 79.2~89.3%, 0.6~0.99%, 5.98~6.40 and 1.00~1.18, respectively. Sensory score of overall acceptance in drinks were highest at that of enzyme treated drink. Tea-bag was processed with roasted safflower seed powder, alone(1.2g) and the mixtured tea-bags were consisted of persimmon leaves, pine needle and angelica gigas powder in same amount, respectively. Teas were prepared with extraction at 80$^{\circ}$C water for 2 min. Soluble solid and sensory evaluation score of teas were the highest when the tea was processed with safflower seed alone.

• 한국식생활문화학회지
• /
• 제12권5호
• /
• pp.573-582
• /
• 1997

The purpose of this study is to establish the one serving size of Korean Processed Food. Defining the one serving size is very important for nutrition labeling and foodservice operation, because the one serving size is used to set up a proper portion by each foodservice operation. The basic data of 200 items were collected through three methods. Searching many cookbooks, exploring the commercial and noncommercial foodservices -6 industrial foodservices, 100 nationwide elementary school foodservice recipes analysis, and 3 hospital foodservice systems as the samples - moreover, experimental cooking and sensory evaluation by trained panels were conducted to assess quantity preference of selected food items. All data were rearranged through food type, that is, main dish, side dish, dessert and health food. One serving sizes of processed foods showed wide variety according to the different menus that include selected food items. Therefore, means and ranges of serving size by three research methods were presented item by item. The results obtained were: 1. The Korean Processed Foods were dried and sugar adding and soused foods, and many of them used the natual processing methods. 2. There were wide varieties in the classification of main dishes, but many of them were cereals, noodles, and sugar products. One serving size of noodles were around $50{\sim}100\;g$, cereals were $20{\sim}40\;g$, which means the one serving size can be differenciated by the food usage. 3. According to the Food classification of side dishes, many of them were as following; natural dried foods, processed fish products, salted or sugar added foods, seasoned foods and sugar products. Moreover the Types of cooking in side dishes were almost culinary vegetables, teas, health foods and condiments, and soused fish products. 4. About desserts, they were almost teas and sugars, and the Types of cooking were teas, health foods and seasonings. 5. We can conclude that almost Korean Processed foods used the drying and soused processing methods for long-time preservation, but it can make the higher content of any special elements, such as sodium or carbohydrates.

• Journal of Ginseng Research
• /
• 제20권4호
• /
• pp.501-519
• /
• 1996

There are two kinds of commercially available ginseng root, red ginseng and white ginseng processed from fresh ginseng root Those ginsengs are primary product from fresh ginseng root and have the characteristic of keeping their original root shape Processed ginseng products are made from either red ginseng or white ginseng by way of complicated process of pulverization. Extraction. Condensation, fettering, sterilization, etc. Among them there are extracts. extract powder, powder, capsules tablets, Candy, drinks, nectar, jelly, gums. chicken soup. tonic. etc. to meet the demand for consumer's pretheronce . The 200 kinds of processed secondary products are approximately produced in the form of 20 kinds of ginseng products by about 60 domestic companies. In spite of about 213.000 million won of domestic market in 1993. it seems like that the ginseng market of the future has not a good prospects The total market sale of white ginseng in Korea has been continuously decreased since 1991 And 963 tons of white ginseng was consumed in domestic market in 1993 The domestic market sales of white ginseng in origina1 root shave. was 90, 000 million won in 1993 and market price of the fine root used as a source of processed products has not been changed in these ten years. The total market sale of red ginseng and its processed products was 58, 000 million won in 1993 9.800 mi11ion won of red ginseng in original root shape and 48.000mi11ion of processed red ginseng product. Ginseng products such as extracts, drinks, teas and tonics etc atre mostly exported to south-east Asia. And the total exports of ginseng pi.oducts (extracts, drinks teas) decreased to 54 million dollars in 1994, compared with 85 million dollars in 1992. Despite of extensive knowledge about ginseng little is still known about the development of new processed ginseng pl.oducts because of "Know-How". Some papars have presented the effects of extracting method(amounts of solvent. time. temperature, equipment. etc.) on the quality and yields of ginseng extr acts. Also. some researchers have carried out a few studies on the poriflcation of the extracts and the amounts of precipitation in the drink at variotas pH during the storage for preventinly drink from precipitation. A fell studies on the preservation of Korean ginseng powder. tea. Extract powder by irradiation and ozone treatment have been reported by some researcher for the improvement hygienic quality of ginseng products There are also some reports about the effects of ginseng components on the acid production by lactic acid bacteria or acetic acid bacteria. and alcohol production by yeast for the development of new ginseng products processed by fermentation. To make ginseng more able to contribute to the health of mankind in the future. consistent and considerable efforts should be focussed on improving the taste of ginseng and developing various new product as a health food or a function food.tion food.

• 한국식품영양학회지
• /
• 제16권4호
• /
• pp.365-371
• /
• 2003

본 연구는 독특한 맛과 향이 있는 생강나무 잎을 이용하여 제조 방법에 따른 잎차의 특성의 변화를 조사하였다. 수분 함량은 인공건조차가 6.71%로 가장 높았고 찐후덖음차가 5.18%로 가장 낮았다. 가용성 고형분 함량은 발효차가 15.33%로 가장 높았고 덖음차가 8.33%로 가장 낮게 나타났다. 회분 함량은 제차방법에 따른 큰 차이는 없었다. 탄닌 함량은 찐후 덖음차가 3.29%로 가장 높았으며 발효차가 2.26%로 가장 낮았다. 생강나무잎차의 비타민 C 함량은 덖음차에서 37.17mg/100g으로 함량이 가장 높았고 찐차가 16.70 mg/100g으로 가장 낮게 나타내었다. 무기질 함량은 제조방법에 따른 무기질함량의 차이는 없었지만, K, Na, Mn, Ca, Fe, Mg, Zn 순의 함량으로 나타났다. 생강나무잎차의 냄새, 맛등 전체적 기호도는 찐후 덖음차가 다른제조방법에 비해 높았다. 이상의 결과를 종합하여 볼 때, 생강나무의 잎차의 제조방법은 기호성과 영양성이 비교적 우수한 찐후 덖음하여 제조하는 것이 적합한 것으로 생각한다.

• 한국식품저장유통학회지
• /
• 제3권1호
• /
• pp.39-53
• /
• 1996

Ginseng, one of the important economic crops, is processed into medicine, teas, beverages and even foods. Drying is the most important and burdensome work in the processing of ginseng, so development of ginseng dryer is needed for efficient drying and good quality of ginseng. Investigation of drying model is essential for development of ginseng dryer. Drying models for peeled ginseng were investigated to determine dominant drying factors and fitted with five selected drying models and an empirical model. Thompson and the empirical model showed best fit with the experimental data. Pother experiment is necessary to prove the superiority of the empirical models.

• 한국식품위생안전성학회지
• /
• 제30권4호
• /
• pp.359-365
• /
• 2015

본 연구는 효소식품과 효소표방식품 (기타가공식품, 음료베이스, 기타발효음료, 액상차) 98건에 대한 ${\alpha}$-아밀라아제, ${\beta}$-아밀라아제 활성과 당 함량을 조사하였다. 효소식품과 기타가공품의 ${\alpha}$-아밀라아제 활성은 각각 4.9~53,854.6 U/g, 2.9~1,182.7 U/g으로 같은 유형간에 큰 차이가 있었다. 발효식품의 ${\alpha}$-아밀라아제 활성은 각각 0.1~1.7 U/g이었다. 효소식품, 기타가공품 그리고 발효식품의 ${\beta}$-아밀라아제 평균 활성은 각각 126.0 U/g, 5.6 U/g, 10.5 U/g으로 효소표방식품은 효소식품보다 훨씬 낮은 활성을 나타냈다. 평균 당 함량은 효소식품 22.4 g/100 g, 기타가공품 14.8 g/100 g, 음료베이스 46.9 g/100 g, 기타발효음료류 41.1 g/100 g, 액상차 39.5 g/100 g으로 발효식품에서 높은 당 함량을 나타냈다. ${\alpha}$-아밀라아제 활성과 유당 함량은 효소식품에서 통계적으로 강한 상관관계(r = 0.644)를 나타냈고 기타가공식품에서는 매우 강한 상관관계(r = 0.903)를 나타냈다. ${\beta}$-아밀라아제 활성과 유당 함량은 효소식품에서 통계적으로 강한 상관관계(r = 0.648)를 나타냈고 기타가공식품에서는 강한 상관관계(r = 0.757)를 나타냈다. 효소식품과 기타가공품에서 ${\alpha}$-아밀라아제 활성과 ${\beta}$-아밀라아제 활성 사이에는 매우 강한 상관관계(r = 0.869, r = 0.760)를 나타냈다. 즉, ${\alpha}$-아밀라아제 활성과 ${\beta}$-아밀라아제 활성 사이에 비례관계가 성립함을 알 수 있었다.

• 한국조리학회지
• /
• 제24권1호
• /
• pp.73-81
• /
• 2018

The objective of this study was to investigate their physicochemical properties and antioxidant activities of white radish teas such as pH, color value, total polyphenol contents, total flavonoids, DPPH radical scavenging activity, reducing power and sensory evaluation. They were processed by drying(AD), drying and roasting(ADR), steaming and drying(SAD), and steaming, drying, and roasting(SADR). As a result, the pH of ADR, and SADR tended to be significantly lowered and SADR was the lowest at $5.48{\pm}0.14$(p<0.001). Additionally, ADR and SADR were significantly different in color and browning value, compared to AD and SAD. There was no significant difference in reducing sugar content depending on processing methods. The total polyphenol content and total flavonoid content of the teas were significantly increase after roasting. DPPH radical scavenging activity was significantly higher in ADR and SDAR than in AD or SAD by 1.1~1.5 times(p<0.05). Compared with ADR and SADR after roasting, the sensory characteristics of AD and SAD were significantly lower than those of roasted ADAD and SAD, respectively. From the above results, it was concluded that the roasting process is a major process that affects the physicochemical quality characteristics and antioxidant activities.

• Journal of Ginseng Research
• /
• 제10권2호
• /
• pp.218-232
• /
• 1986

In this review quality improvement, new products and processing of ginseng are discussed. Ginseng products are generally classified into two types; the dried product without significant change in original shape of fresh ginseng and various processed ginseng products in liquid or solid types prepared by addition of either ginseng extract of ground powder. The dried ginsengs are generally made 4 years old fresh ginseng roots for production of white ginseng and 6 years old ones for red ginseng. The processed ginseng products, such as ginseng drinks, extracts, teas, powders, capsules or tablets are prepared by addition of extract or powder of the ginseng roots which contain relatively high amount of saponin. At present, more than 200 items of 40 types of products are commercially available in over 70 countries in the world, Since consummers preference on the quality of ginseng products as an health food differs with their cultural background of each country, new products development and quality improvement should be investigated with concerning the particular preference of the consummers of various country. It has been generally found that the Orientals has higher product acceptance on strong ginseng flavor while the Westerners generally prefers the products having mild ginseng odor and taste. Recently consummers are asking for supplemented type of ginseng products with various medical herbs and vital materials instead of ginseng alone. Therefore future work on product development should be emphasized to meet the consummers demand and preference.

• 한국식품위생안전성학회지
• /
• 제29권2호
• /
• pp.105-116
• /
• 2014

경기도내 고등학생의 카페인 함유 음료 섭취실태를 조사하기 위해 886명을 대상으로 2013년 5월부터 6월까지 설문조사를 실시하였다. 조사대상자의 97%가 카페인 함유 음료를 섭취한 경험이 있었고, 콜라 등 탄산음료(90.0%), 가공유(초코, 커피)와 코코아(79.0%), 커피(63.0), 다류(녹차, 홍차) (52.1%), 에너지음료(16.4%), 자양강장음료(15.5%)순으로 나타나 음료의 선호도 순위와 일치하였다. 고등학생의 음료를 통한 카페인 섭취량은 41.53 mg/day였고, 최대 일일섭취권고량(2.5 mg/kg)에 대한 실제섭취량은 평균 29.2%로 나타났다. 카페인 섭취량 중 커피(51.5%)가 가장 많은 부분을 차지하였고, 탄산음료(19.6%), 가공유 코코아(11.5%), 다류(11.4%), 에너지음료(5.0%), 자양강장음료(1.1%)순으로 나타났다. 카페인 섭취량은 스트레스가 심한 그룹, 일일 2회이상 간식을 섭취하는 그룹, 스마트폰과 컴퓨터 사용량이 3시간 초과하는 그룹에서 높게 나타났다. 카페인 함유 음료 섭취 후 증상과 카페인 섭취량과의 관계를 분석한 결과 심장 두근거림과 불면증, 빈뇨를 경험한 그룹은 카페인 섭취량이 높게 나타났다.