• 한국식생활문화학회지
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• 제17권3호
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• pp.267-274
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• 2002

The quality characteristics of traditional Kyungsangdo Myungtae (Alaska pollack) sikhae including optimal composition of the product were investigated. In the sensory evaluation, the Myungtae sikhae made from Gampo accepted to be best for traditional Kyungsangdo Myungtae sikhae and it is called standard sikhae. The standard sikhae was prepared as follows: dried-Myungtae 200g, cooked rice 230g, red pepper 92g, garlic 112g, ginger 100g, radish 1.6kg, salt 20g, and malt meal 65g. The Myungtae sikhae made from Gampo showed higher values in total sugar, free reducing sugar, and nitrogen compounds than the Myungtae sikhae made from another locations. The sugar of standard sikhae consisted of four kinds including glucose. And, the contents of free amino acid was increased in the order of glutamic acid, alanine, and methionine. The composition of free amino acid in Myungtae sikhae contained 17 kinds, and the contents was increased in order of glutamic acid, aspartic acid, and proline. The organic acid of standard Myungtae sikhae consisted of 7 kinds including lactic acid during fermentation. The contents of citric acid, succinic acid, and lactic acid gradually increased during fermentation, and especially, increasing of lactic acid remarkably increased than the different organic acid.

• 한국식품위생안전성학회지
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• 제19권4호
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• pp.171-175
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• 2004

국내에서 유통되는 식용 타르색소 9종에 대하여 한국, 일본, 미국 및 JECFA의 색소시험법에 따라 비교${\cdot}$시험하였다. 식용색소의 물불용물 함량은 각 기관의 시험법에서 차이가 없었으며, 모두 규격기준에 적합하였다. 식용색소 녹색제3호, 적색제3호, 청색제2호 및 황색제4호의 염화물 및 황산염 함량은 각 기관의 방법에 따라 약간 달랐지만 모두 규격기준에 적합하였고, JECFA와 미국방법에서는 분석하는데 시간이 더 많이 소요되었다. 비소 함량은 한국과 일본에서 비색법으로 비교하였으며, 규격기준이 미국 및 JECF와 달랐다. 중금속 함량은 모두 규격기준에 적합하였으나 한국은 비색법, 일본은 원자흡광도법, 미국과 JECFA는 두 가지 방법을 모두 사용하였다. 비술폰화방향족제 1급 아민의 함량은 분석시료 모두 $0.0005\%$(aniline으로서)이하로서 규격기준($0.01\%$이하)에 모두 적합하였다.

• Food Science and Biotechnology
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• 제16권5호
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• pp.828-831
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• 2007

We evaluated the effects of heat treatment on various properties of onion extracts (Allium cepa). Onion was heated at various temperatures ($110-150^{\circ}C$) for various times (1-5 hr), and the total polyphenol, flavonoid, and free sugar contents, and antioxidant activity were investigated. With increased heating temperatures and exposure times, the total contents of polyphenols and flavonoids, as well as antioxidant activity increased. The highest total polyphenol content (189.80 mg/100g) occurred after heating for 2 hr at $140^{\circ}C$. The highest total flavonoid content (252.51 mg/100g) occurred after heating for 3 hr at $150^{\circ}C$. The antioxidant activity assessed using the DPPH method was highest, at 2.1 mg/mL ($IC_{50}$ value), after heating for 2 hr at $150^{\circ}C$. Correlations between antioxidant activity and the total polyphenol, total flavonoid, and fructose contents were highly significant (all p<0.01). The optimal heating time and temperature were 2 hr and $130^{\circ}C$.

• Food Science and Biotechnology
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• 제16권6호
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• pp.981-987
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• 2007

Effects of lignan compounds (sesamol, sesamin, and sesamolin) extracted from roasted sesame oil on the autoxidation at $60^{\circ}C$ for 7 days and thermal oxidation at $180^{\circ}C$ for 10 hr of sunflower oil were studied by determining conjugated dienoic acid (CDA) contents, p-anisidine values (PAV), and fatty acid composition. Contents of lignan compounds during the oxidations were also monitored. ${\alpha}$-Tocopherol was used as a reference antioxidant. Addition of lignan compounds decreased CDA contents and PAY of the oils during oxidation at $60^{\circ}C$ or heating at $180^{\circ}C$, which indicated that sesame oil lignans lowered the autoxidation and thermal oxidation of sunflower oil. Sesamol was the most effective in decreasing CDA formation and hydroperoxide decomposition in the auto- and thermo-oxidation of oil, and its antioxidant activity was significantly higher than that of ${\alpha}$-tocopherol. Sesamol, sesamin, and sesamolin added to sunflower oil were degraded during the oxidations of oils, with the fastest degradation of sesamol. Degradation of sesamin and sesamolin during the oxidations of the oil were lower than that of ${\alpha}$-tocopherol. The results strongly indicate that the oxidative stability of sunflower oil can be improved by the addition of sesamol, sesamin, or sesamolin extracted from roasted sesame oil.

• 한국축산식품학회지
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• 제32권3호
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• pp.263-267
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• 2012

Six different types of biltong samples were manufactured from beef which was slowly frozen, quickly frozen or unfrozen. After marinating the samples according to the formulation used, meats were dried at two different temperatures ($28{\pm}1^{\circ}C$ or $42{\pm}1^{\circ}C$) until they lost half of their weights. Chemical, instrumental textural and sensorial analyses were done for determination of the most preferred sample and to compare the attributes of the samples with each other. It was found that, aw values of the samples were among 0.81 and 0.83, whereas water contents were changing among the values 39.64% and 45.37%. There were no significant differences determined among the protein contents of the biltong samples (p>0.05). Fat, ash and salt contents of the samples were among the values 1.32% and 2.07%, 5.30% and 6.06%, 2.68% and 3.30% respectively. Hardness of the samples were found between 34.81 N and 44.13 N and there was no significant difference observed among the hardness values of the biltong samples (p>0.05). As results of the analyses, it can be concluded that the highest flavor, color, tenderness and overall acceptability scores were obtained for the sample QF-LT which was made from quickly frozen beef and was dried at low temperature ($28{\pm}1^{\circ}C$) (p<0.05).

• Food Science and Biotechnology
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• 제14권1호
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• pp.21-27
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• 2005

To improve Dongchimi (watery radish kimchi) quality and preservation, 0, 3, 5, 10, and 15% of gatt (Brassica juncea; leaf mustard) per radish was added. Chemical characteristics were determined during fermentation at $10^{\circ}C$ for 45 days. Total acidity increased slowly by addition of gatt during initial fermentation period, and 15% treatment showed lowest total acidity. Total vitamin C content increased initially in all treatments depending on gatt content, and decreased thereafter. Period for reaching maximum value was delayed by addition of gatt. Highest total vitamin C was found in 15% treatments. In the case of reducing sugar, 5% treatment showed highest contents. Lactic, succinic, and tartaric acid contents consistently increased during fermentation, while those of malic and citric decreased. Turbidity and total solid contents of Dongchimi liquid increased in all treatments as fermentation proceeded, although the extent was rather suppressed by addition of gatt. Colorimetric lightness values decreased, while the initial increased and then decreased in redness and yellowness. Addition of gatt at above 15% weight level per radish accelerated fermentation at the later fermentation stage thus it should be avoided. Most changes in typical characteristics of fermentation were similar depending on treatments. More acceptable Dongchimi could be prepared by fermenting at 5% gatt concentration under given conditions.

• 생명과학회지
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• 제30권12호
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• pp.1101-1108
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• 2020

타타리메밀은 rutin, quercetin, kaempferol, myricetin 등의 플라보노이드를 함유하고 있는 곡물이다. 또한, 이러한 생리활성 물질은 곡물을 발아시키고 싹으로 재배하였을 경우 증가하는 경향을 가지게 된다. 이에 본 연구에서는 반응표면분석법을 활용하여 재배한 타타리메밀싹으로부터 생리활성 물질인 플라보노이드, rutin, quercetin, myricetin의 추출 함량이 최대로 되는 최적추출조건을 도출하였다. Box-Behnken design에 따라 함량에 영향을 끼칠 수 있는 독립변수로 추출온도(X1, 50~70℃), 추출시간(X2, 5~9 hr), 에탄올의 농도(X3, 60~90%)를 설정하였고, 종속변수로는 rutin, quercetin, myricetin 각각의 함량을 사용하였다. 각각의 함량에 대한 모델식의 R2은 0.95 이상으로 유의성을 가져 적합하다고 판단되었다. 적합성 결여 test에서의 p-value가 모두 0.1 이상을 나타내어 유의성이 기각되었고, 이는 모델이 추출조건을 잘 설명할 수 있음을 나타내었다. 최적화된 추출 방법은 추출온도 51.03℃에서 6.62시간 동안 69.16%의 에탄올을 이용하여 추출하는 것이었다. 최적 조건에서의 예측된 rutin, quercetin, myricetin의 함량은 각각 808.467, 193.296, 37.361 ㎍/ml이었다. 예상된 모델을 검증하기 위하여 최적화된 추출조건을 이용하여 10회 추출을 진행한 결과, rutin, quercetin, myricetin 함량이 각각 802.84±8.49 ㎍/ml, 193.76±2.80 ㎍/ml, 34.84±0.43 ㎍/ml으로 측정되었다 rutin과 quercetin는 예측치와 실험치가 유의적 차이를 보이지 않았지만, myricetin의 경우에는 예상된 값에 조금 미치지 못하는 값이 측정되었다.

• 대한지역사회영양학회지
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• 제21권5호
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• pp.415-425
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• 2016

Objectives: The purpose of the study was to develop a textbook of the integrated education of Korean food culture and language for married female immigrants. Methods: An analysis was conducted with the textbooks and researches for married female immigrants, and dietary life related contents were extracted. The contents were organized by activity oriented approach which is acquired the culture. The evaluation was conducted through depth interview with 6 married female immigrants through an analysis of the qualitative materials. Results: The text book comprised of 30 Korean food recipes with the target expressions and vocabularies. It also included Korean basic table setting, Korean table manner, main dishes and side dishes, basic cutting, seasoning and garnish, measure of the ingredients, symbolic food, regional food culture, choice of food ingredients, shopping, bargaining, taste expression, color expression, all sorts of spices, Korean traditional festival food, and seasonal customs and food. For intensifying communication, activity which is close to real life was added. Through cooking, married female immigrants expose words and sentence patterns and that allows to evaluate their level of understanding. We observed that the developed textbook is suited for married female immigrants' needs and cognitive level. The text book included a comparative study between Korean culture and their country's culture, which could provide the motive for accepting each other's cultures. The study showed how to develop a textbook that integrates Korean language education and Korean food culture and how to apply the textbook in real life. Conclusions: The correct understanding about Korean food culture could lead to improvements communication ability. Useful information which relates to Korean food, recipes, and food culture could increase daily life satisfaction. Conducting both cultural education and language education could increase the participation of married female immigrants in learning activities. Therefore this study could help these females to adapt Korean society and manage family dietary life effectively.

• 한국식품위생안전성학회지
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• 제20권1호
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• pp.64-68
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• 2005

국내에서 유통되는 식용 타르색소 9종에 대하여 한국, 일본, 미국 및 JECFA의 색소시험법에 따라 비교$\cdot$시험하였다. 식용색소의 물불용물 함량은 각 기관의 시험법에서 차이가 없었으며, 모두 규격기준에 적합하였다. 식용색소 녹색 제3호, 적색 제3호, 청색 제2호 및 황색 제4호의 염화물 및 황산염 함량은 각 기관의 방법에 따라 약간 달랐지만 모두 규격기준에 적합하였고, JECFA와 미국방법에서는 분석하는데 시간이 더 많이 소요되었다. 비소 함량은 한국과 일본에서 비색법으로 비교하였으며, 규격기준이 미국 및 JECFA와 달랐다. 중금속 함량은 모두 규격기준에 적합하였으나 한국은 비색법, 일본은 원자흡광도법, 미국과 JECFA는 두 가지 방법을 모두 사용하였다. 비술폰화방향족제 1급 아민의 함량은 분석시료 모두 $0.0005\%$(aniline으로서)이하로서 규격기준($0.01\%$이하)에 모두 적합하였다.

• 한국식품영양과학회지
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• 제46권8호
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• pp.937-943
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• 2017

본 연구에서는 발아에 의한 팥의 기능성분 변화를 살펴보기 위하여 6일 동안 발아시키면서 유리형 및 결합형 폴리페놀, 플라보노이드, 페놀산 및 안토시아닌의 변화를 분석하였다. 유리형 폴리페놀 및 플라보노이드 함량은 발아기간이 증가함에 따라 각각 약 2.6배 및 5배 정도 증가하였으며, 결합형 폴리페놀 및 플라보노이드 함량은 발아 초기 감소하였다가 발아 3일 및 2일 이후 각각 증가하였다. 발아기간에 따른 구성 페놀산의 변화의 경우 ferulic acid, veratric acid, hesperidin, salicylic acid, naringenin 및 hesperidin과 총 페놀산은 유리형 및 결합형 페놀산 함량이 모두 증가하였지만, 안토시아닌 및 안토시아니딘은 침지 및 발아과정에서 손실되어 감소하였다. 본 연구 결과 팥을 발아시킬 경우 폴리페놀, 플라보노이드 및 페놀산 함량이 증가함에 따라 팥에 함유된 기능성분의 이용성을 증대시키기 위해서는 발아공정의 적용이 효과적이라고 판단된다.