• 동아시아식생활학회지
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• 제24권4호
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• pp.441-443
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• 2014

Korean traditional fermented milk, Tarak, came down from the Koryo dynasty according to Korean ancient cookbook SoowoonJaabaang, which was written by Taakjunggong, Yoo Kim around AD 1500. Tarak is generally refers to milk or dairy products. Three theories on 'Tarak' revealed in this study are as follows: 1) it has been derived from Dolgwol language, tarak, 2) it has originated in Mongolian language, Topar(tarague), meaning horse's milk and 3) it originated in Tarak mountain located in Hanyang, which was capital of Chosun. In Mongolia, fermented milk has been called as Tarak and it has been called as tar by Yakuts tribe who are nomads in Sakha. The common part, tar, of these words is said to be the term representing the origin of the fermented milk coming from the central Asia. Therefore, Korean Tarak seems to be part of the central Asian culture that flowed into the Korean peninsula. The manufacturing method of Mogolian Topar(tarague) is similar to those of Tarak found in the SoowoonJaabaang. This research revealed that Korean traditional fermented milk, Tarak, is thought to be affected by the central Asia, especially Mongolia.

• Journal of Dairy Science and Biotechnology
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• 제36권1호
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• pp.26-31
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• 2018

Tarak is a traditional Korean fermented milk product, which is prepared by the addition of rice wine to milk. The major microbial strains found in Tarak are Leuconostoc citreum, Lactobacillus plantarum, Lactococcus lactis, Saccharomyces cerevisiae, and Pichia kudriavzevii. The activity of lactic acid bacteria isolated from traditional Korean foods of Taraki against the carcinogenic bacteria Helicobacter pylori, Escherichia coli O157:H7, and Cronobacter sakazakii was characterized. Tarak extract significantly increased the proliferation of T-lymphocyte Jurkat (clone E6-1) cells. Tarak also inhibited the tyrosinase activity and melanin biosynthesis induced by an ${\alpha}$-melanocyte-stimulating hormone in pituitary intermediate lobe.

• 한국식품조리과학회지
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• 제29권5호
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• pp.599-603
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• 2013

Tarak is our own traditional fermented milk made through lactic acid fermentation by using makgeolli as inoculum for milk or using already made tarak as inoculum but it is hardly known to people as its related studies are also insufficient. Accordingly, the purpose of this study was to manufacture jelly by using tarak and analyze its quality characteristics for the diversification of consumption promotion and demand of traditional fermented milk tarak. Tarak jelly that was made according to the percentage of adding tarak showed a tendency that the content of crue protein, crude fat and crude ash except for moisture water meaningfully increased as the amount of tarak added increased (P<0.05). In the case of pH, it declines as the amount of tarak added was high. The chromaticity measurement result of tarak jelly was 54.32 in the case of control group for L, and it increased as the amount of tarak added increased. In the case of a, it decreased as tarak was added, whereas b meaningfully increased. There was meaningful difference between samples in the case of chewiness, fracturability and adhesiveness (p<0.05). The sensory test result showed that there was meaningful difference between samples in their appearance and taste but there was no meaningful difference in the case of overall preference, scent and texture.

• 한국조리학회지
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• 제20권3호
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• pp.90-99
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• 2014

타락은 우유에 막걸리를 접종원으로 사용하거나 또는 미리 제조된 타락을 접종원으로 이용하여 젖산발효 시킨 우리 고유의 전통발효유이다. 이에 본 연구에서는 전통 타락을 제조하고, 타락의 첨가 비율에 따른 타락푸딩의 품질특성을 알아보고자 한다. 타락의 첨가비율에 따라 제조한 타락푸딩의 수분, 조단백질, 조지방, 조회분 함량의 분석결과 수분의 함량을 제외한 조단백질, 조지방, 조회분의 함량이 타락의 첨가량이 증가할수록 유의적으로 높아지는 경향을 나타내었다(p<0.05). pH의 경우 타락의 첨가량이 많을수록 저하하였고, 산도의 경우에는 pH와 반대로 타락의 첨가가 증가할수록 유의적으로 높아졌다. 당도의 경우 대조군에 비해 TP 1, 2, 3가 더 높았고 이들 보다 TP 4는 가장 높은 당도로 유의차를 보여줬다(p<0.05). 타락푸딩의 색도 측정 결과 L 값의 경우 대조군의 측정치가 38.80이였는데, 타락 첨가량이 증가할수록 타락푸딩의 L값이 증가하였고, a 값은 감소, b 값의 경우에는 유의적으로 증가하는 것으로 나타났다. 텍스쳐 측정 시 fracturability를 제외한 모든 항목에서 대조군에 비해 타락 첨가군이 hardness, springiness와 cohesiveness, chewiness, adhesiveness에서 시료 간 유의적인 차이가 있었다(p<0.05). 관능검사 결과 대조군에 비해 타락 첨가군인 TP 2, TP 3, TP 4가 맛, 향, 전반적인 기호도에서 높게 평가되었고, 이들 시료간의 통계적인 유의적 차는 없었다. 수치적 결과로 맛은 TP 4가 가장 높았고, 외형과 조직감은 TP 2가 높게 평가되었으나 풍미와 전반적인 기호도에서 TP 3가 가장 높았다. 이는 타락 특유의 신맛과 향으로 인해 푸딩 제조 시 타락 100% 첨가 TP 4보다 75% 첨가 TP 3가 바람직한 것으로 생각된다.

• Journal of Dairy Science and Biotechnology
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• 제23권2호
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• pp.149-153
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• 2005

Lactic acid bacteria had been widely utilized in fermented foods such as fermented dairy products, traditional sauces, kimchi, fermented sausages, medicines or probiotic feed additives for a long time. LAB are also widely distributed in the mammalian gastrointestinal tracts, oral cavity, vagina, and various foods or soils. The most familiar examples of using LAB would be the fermented milk products, and those had become one of the favorite foods in Korea f3r more than 34 years of history. The main benefits of the fermented milk products were originally the improvement of the balance of intestinal flora to control diarrhea and congestion disorders, and gradually, they were chosen by the consumer preference of the taste. The very beginning of the fermented milk products in Korea was the Yakult type products in 1971, and it was the commencement of the solid foundation of the dairy industry and the understanding beneficial effect of probiotic yogurt. After middle of 80's, stirred type fermented milk products had been firstly produced, and it was the time that the domestic dairy industry took root in Korea. From 90's, functional fermented milk products were produced, and drink type yogurt sales a mount increased drastically, and these products began to be chosen not only with the values of nutrition but also with physiological functions. The health claims are classified into intestinal health, gastric health and hepatic health. The prospects for the Korean market are as follows; The majority of leading products would be the premium functional yogurt products as it was last year. It is because the sales of lower cost products shows slow-down, and industries tend to increase the commercial advertisements of premium functional yogurt products through mass media. These tendencies would make the market situation become more competitive.

• 한국식품저장유통학회지
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• 제20권5호
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• pp.712-719
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• 2013

본 연구에서는 수입되는 발효유 starter를 대체하기 위해 전통발효식품으로부터 유산균을 분리 및 동정하여 이를 이용한 유산균주의 발효유 적합성 및 probiotics로서의 가능성을 확인하기 위한 기초자료로 사용하고자 실시하였다. 전통발효식품 배추김치, 젓갈 및 장류에서 분리해 낸 유산균주는 11종이며, 이 중 내산성 및 내담즙성이 우수한 L. plantarum A, Leu. lactis B 및 L. acidophilus C를 선택하여 항균활성 및 발효유제조 적용연구를 실시하였다. 3종의 균종에 대한 항균활성은 병원성 미생물인 Li. monocytogenes NCTC 11994에 대해서 높은 항균활성을 보였다. 항균활성이 있는 3종의 유산균주를 사용하여 발효유를 제조한 결과 대조구인 ABT 5보다는 미생물학적 및 이화학적 변화가 유의적으로 차이는 났으나 관능검사 결과 색, 향기, 조직감, 맛 및 전체적인 기호도가 대조구 대비 80% 이상으로 단독 균주임을 감안하면 우수한 관능적 특성을 가지고 있고, 추후 관능적 특성을 높이기 위한 복합균주에 대한 연구가 추가적으로 진행된다면 발효유 스타터로서의 이용 가능성이 높을 것으로 판단된다.

• 생명과학회지
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• 제25권1호
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• pp.75-83
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• 2015

강황 (Curcuma longa L.)은 건강기능성 식품의 훌륭한 소재로 전통적인 약용식물이다. 강황의 주요성분인 안토시아닌계인 curcumin은 항균작용, 항암작용, 항산화작용 등 다양한 효능이 있는 것으로 알려져있다. 본 연구는 혼합유산균을 스타터로 사용하여 강황 분말을 첨가한 발효유를 제조하여 발효유의 이화학적 특성 및 항염증 활성을 연구하였다. 발효유의 발효특성은 대조군에 비해 강황 첨가군에서 유산균의 성장이 현저히 빠르게 나타나 pH는 감소되었고 산도는 증가하였다. 또한 우유단백질의 분해도 부분적으로 일어났고 유기산은 lactic acid와 acetic acid가 높게 생성되었다. 기호도는 강황 특유의 쓴맛과 강한 향으로 인해 대조군에 비해 낮았다. 강황 발효유 배양액을 처리한 RAW 264.7 세포주에서 세포독성의 영향은 나타나지 않았다. 염증성 싸이토카인으로 TNF-${\alpha}$와 IL-6는 강황 처리군이 대조군에 비해 현저히 강하게 발현되었다. 또한 NO의 생성은 강황 처리군이 대조군에 비해 현저히 높았다. 이러한 연구결과는 강황 첨가가 유산균의 성장을 촉진시켜 발효유 제조에 도움을 주고, 염증활성을 조절하므로 강황을 이용한 발효유, 음료 제품 및 다양한 기능성 식품 소재로 활용할 수 있는 가능성을 시사하고 있다.

• 한국미생물생명공학회:학술대회논문집
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• 한국미생물생명공학회 2001년도 Proceedings of 2001 International Symposium
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• pp.159-161
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• 2001

• 한국축산식품학회지
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• 제35권5호
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• pp.683-691
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• 2015

The objective of this study was to identify the coccoidal bacteria present in 188 samples of fermented yaks’, mares’ and cows’ milk products collected from 12 different regions in Mongolia. Furthermore, we evaluated the fermentation properties of ten selected isolates of the predominant species, Streptococcus (S.) thermophiles, during the process of milk fermentation and subsequent storage of the resulting yoghurt at 4℃. Overall, 159 isolates were obtained from 188 samples using M17 agar. These isolates were presumed to be lactic acid bacteria based on their gram-positive and catalase-negative properties, and were identified to species level using 16S rRNA gene sequence analysis. These coccoid isolates were distributed in four genera and six species: Enterococcus (E.) durans, Enterococcus (E.) faecalis, Lactococcus (Lac.) subsp. lactis, Leuconostoc (Leuc.) lactis, Leuconostoc (Leuc.) mesenteroides. subsp. mesenteroides and S. thermophilus. Among these S. thermophilus was the most common species in most samples. From evaluation of the fermentation characteristics (viable counts, pH, titratable acidity [TA]) of ten selected S. thermophilus isolates we could identify four isolates (IMAU 20246, IMAU20764, IMAU20729 and IMAU20738) that were fast acid producers. IMAU20246 produced the highest concentrations of lactic acid and formic acid. These isolates have potential as starter cultures for yoghurt production.

• Food Science and Biotechnology
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• 제16권4호
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• pp.509-514
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• 2007

In this study, we optimized the production of ${\gamma}-polyglutamic$ acid (PGA) in soybean milk cakes (SMC) fermented with Bacillus subtilis GT-D and B. subtilis KU-A, to be utilized as a functional food ingredient. PGA production was dependent upon the glutamate content, fermentation time, and type of Bacillus sp. The consistencies of the SMCs fermented by B. subtilis GT-D and B. subtilis KU-A were highest after 36 hr of fermentation, and then decreased gradually. The SMC fermented by B. subtilis KU-A had a higher consistency than the SMC fermented by B. subtilis GT-D. In the presence of 10% defatted soy flour (DFS), 5% glutamate in the SMC was efficiently converted into polyglutamic acid (PGA) for 24 hr, indicating a conversion yield above 96%, but its conversion then decreased with higher concentrations of glutamate. The soluble solid content (mucilage) of the SMC fermented with B. subtilis KU-A was 9.5%(w/w), and composed of 65.6% PGA (Mw 1,536 kDa) and some polysaccharides. However, the SMC fermented with B. subtilis GT-D had a mucilage content of 7.8%(w/w), and was composed of 66.4% PGA (Mw 1,409 kDa), 11.5% levan, and some polysaccharides. The viscoelastic values of the mucilage obtained using B. subtilis KU-A were much higher than those of mucilage obtained using B. subtilis GT-D. Also, the G'-value (elastic modulus) was higher than the G"-value (viscous modulus).