• Journal of Ginseng Research
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• 제33권4호
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• pp.343-348
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• 2009

본 연구에서는 새로운 전처리를 통한 홍삼을 제조하여 홍삼의 향취미의 변화를 살펴보았으며 이로써 맛과 향이 개선 된 홍삼제품을 개발하고자 하였다. Acid(ascorbic acid, citric acid) 감압침투 방법으로 산처리 홍삼을 제조하였으며, 반 건조 산처리 홍삼과 반건조 홍삼의 색, 유리당, ginsenoside 함량, 관능검사를 실시하였다. 홍삼분말 색은 산을 처리하면 밝기 (L)와 황색도 (b)도는 감소하며, 적색도 (a)는 증가하는 것으로 나타났다. Fructose, glucose는 산을 처리하지 않은 홍삼이 가장 높았으나 sucrose, maltose는 citric acid 처리한 홍삼이 높게 나타나는 것을 알 수 있었다. Ginsenoside 함량은 산을 처리한 홍삼에서 $Rg_2+Rh_1$, $Rg_3$의 함량이 증가 되는 것을 알 수 있었다. 산을 처리한 반건조 홍삼과 일반 반건조 홍삼 관능검사에서는 색과 단맛에서만 유의적 차이가 나타났다. 그러나 건조 홍삼 추출물을 관능 검사한 결과 쓴맛과 떫은맛, 신맛, 향취, 색의 강도에서는 유의적 차이가 나타났다. 특히 산 처리한 홍삼 추출물은 쓴맛과 떫은맛이 감소되어 산으로 전 처리한 홍삼은 인삼에 대한 거부감을 줄일 수 있는 제품으로 사용 가능성을 보여 주었다.

• 한국식품위생안전성학회지
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• 제34권3호
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• pp.309-315
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• 2019

본 연구는 식품으로부터 S. aureus를 분리하는 데 사용되는 선택배지들의 성능을 평가하였다. 먼저 BPA와 MSEY agar의 민감도 비교를 통해 BPA를 선택하였고, 이 배지의 회수율을 $3M^{TM}$ $Petrifilm^{TM}$ Staph Express Count Plate(STX petrifilm)의 회수율과 비교하였다. 축산식품 중 돼지고기 주물럭과 육회용 꾸릿살, 수산식품 중 쥐포와 반건조 오징어, 전통식품 중 떡과 잡채를 선정하여 S. aureus를 접종한 후 BPA와 STX Petrifilm 배지를 사용하여 회수율 분석 실험을 실시하였다. 6가지 식품에 대해 인위적으로 S. aureus를 저농도에서부터 고농도까지 접종한 후 0시간과 24시간 후의 검출률을 측정하였다. 두 배지 간의 유의 수준을 분석한 결과 식품의 종류, 접종 농도에 관계없이 두 선택배지 간에 통계적 유의차는 없는 것으로 확인되었다(P>0.05). 따라서 STX Petrifilm은 BPA를 대체할 수 있을 뿐만 아니라 배지의 준비 및 도말에 소요되는 분석시간을 절감하고 배양에도 최소한의 공간이 필요하게 되어 신속, 정확한 분석에 크게 기여할 수 있을 것으로 판단된다.

• 한국식품조리과학회지
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• 제21권5호
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• pp.662-668
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• 2005

To investigate the quality retention method of salted and semi-dried mackerel fillets, pH, volatile basic nitrogen (VBN), trimethylamine (TMA) and total bacterial counts in the fillets that were UV treated for 1, 3, and 4 hr were periodically measured during 48 days of refrigerated storage. The moisture, crude protein, crude lipid, and ash contents were 45.46 %, 18.87 %, 33.75 %, and 2.99 %, respectively. The freshness as determined by pH measurement could be maintained up to 25 days for the control and 31 days for the UV-treated fillets. VBN contents were continually increased over the storage time. The control reached the initial putrid level after 21 days while the UV-treated fillets after $25{\sim}31$ days. A similar tendency was shown for the changes of trimethylamine TMA contents, although the period differed slightly and the increase of the UV treatment time could decrease the TMA contents. The changes on the total bacterial counts of the fillets were maintained under 105 CFU/g during 48days. Especially, due to the effective decrease of the microorganism count by UV treatment at the beginning of the storage, UV -treated fillets showed lower bacterial counts than control over the whole period. E. coli. and Listeria were not detected in any fillets. Combining the above data and the sensory changes, the storage period of the fillets could be prolonged from 15 days at present to 30 days by UV treatments.

• 한국잠사곤충학회지
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• 제53권2호
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• pp.101-109
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• 2015

본 연구는 장기 냉동저장 오디에 대해 현재 사용하고 있는 방법이 보관 및 유통비용 등이 커 농가에 부담이 되므로, 이에 고가 건조기를 대체할 수 있는 값이 저렴한 상용화된 다목적농산물건조기를 통한 건조기 개량 및 반건조기술을 개발하였다. 연료와 히터의 건조온도를 $60^{\circ}C$로 설정하고, 상온통풍은 상온보다 온도를 낮추어 건조시험 한 결과 연료 3시간, 히터 1시간, 상온통풍 51시간인 조건에서 다른 조건과 비교해서 연료소모 및 전기사용량 면에서 가장 양호하였고, 품질에 있어서도 다른 조건에 비해 현저히 끈기가 있는 반 건조 특성을 나타내었으며, 완료된 건조시료의 상태도 상품성이 뚜렷한 암갈색을 나타냈다. 경도(압축력)은 건조 전보다 건조 후에, 항온보다는 변온에서 높게 나타났다.

• 한국수산과학회지
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• 제55권2호
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• pp.121-128
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• 2022

The aims of this study were to optimize the processing procedure of high-quality semi-alternating temperature dried Israeli carp Cyprinus carpio (SAD-IC) and to investigate the sensory properties of the product. Based on the differences in moisture content of the dorsal and ventral muscles, high quality SAD-IC was prepared by alternating the drying temperature between 4 h at 35℃, and 2 h at 5℃, three times before final drying for 2 h at 35℃. The surface in SAD-IC produced under the optimal alternating-temperature drying process had a markedly superior browning index value and softer texture compared to products produced using constant-temperature drying. SAD-IC produced from dorsal and ventral muscle had significantly superior taste values than the raw material. These results suggest that SAD-IC has the potential to be industrialized.

• 한국자원식물학회지
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• 제33권1호
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• pp.50-61
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• 2020

Pigeon pea (Cajanus cajan) is an important legume species that produces seeds that are rich in phenolic compounds and dietary nutrients. The aim of the present study was to evaluate the agricultural characters, phenolic and nutritional contents, and antioxidant capacities of seeds from 82 pigeon pea germplasms cultivated in the Republic of Korea. The accessions exhibited compact (24.39%), semi-spreading (74.39%), or spreading (1.22%) growth habits and determinate (89.02%), indeterminate (8.54%), or semi-determinate (2.44%) flowering patterns. Days to 75% maturity ranged from 30 to 72 d, and yield per plant ranged from 6.00 to 148.60 g. Meanwhile, total phenolic, crude protein, crude fiber, and dietary fiber contents ranged from 16.42 ± 0.62 to 29.67 ± 0.43 mg gallic acid equivalent per g of dried extract, from 16.76 ± 6.74% to 22.61 ± 0.05%, from 4.70 ± 0.24 to 8.63 ± 0.02%, and from 12.98 ± 0.71 to 33.19 ± 1.50%, respectively. In addition, DPPH radical-scavenging capacity ranged from 1.61 ± 0.10 to 16.04 ± 2.30 mg ascorbic acid equivalent per g of dried extract, and Trolox equivalent antioxidant capacity ranged from 3.03 ± 0.86 to 42.24 ± 0.72 mg Trolox equivalent per g of dried extract. Phenolic content was correlated with both DPPH radical-scavenging capacity (r = 0.63) and Trolox equivalent antioxidant capacity (r = 0.29). Nine accessions (IT170290, IT170291, IT170270, IT170276, IT170379, IT170386, IT170388, IT170418, and IT170340) exhibited early maturity, compact and erect growth habits, and above average antioxidant activities and phenolic and protein contents. In addition, accessions IT170290 and IT170291 were especially promising pigeon pea germplasms to grow, owing to various favorable characteristics (e.g., high yield and dietary fiber content). Hence, these accessions could be useful cultivars to the Republic of Korea if considered in future agricultural systems.

• 한국응용과학기술학회지
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• 제23권3호
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• pp.215-222
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• 2006

From experiment results on pharmacetical characteristics and analysis of Glycyrrhizin extract, some conclusions are obtained as follows. From results on extract experiment of Glycyrrhizin, it appeared about 8%-extraction ratio as semi-solid state, and after dried in freezing from Glycyrrhizin extract of semi-solid state, it obtained about 70%-Glycyrrhizin extract as solid state of yellow gold color. From results on antimicrobial experiment of Glycyrrhizin extract, number of S-typhimurium and Fungus in microbe decreased more and more according to time passage. This phenomenon shows that Glycyrrhizin extract keeps antimicrobial effect. From results on antioxidation experiment of Glycyrrhizin extract, DPPH scavenging activity of free radical shows that Glycyrrhizin extract appears more remarkable reduction ability than reference samples. This phenomenon means that antioxidation of Glycyrrhizin extract appears higher than Vitamin-C and BHA. From results on instrument analysis, the fatty and aromatic components of 2-pentanone, cyclohexasiloxane, tetrasiloxane, benzoquinoline-2-carboxylic acid etcs from Glycyrrhizin extract was detected with GC/MS and inorganic components of Ca, Mg, Ti, Zn, Fe etcs from Glycyrrhizin extract was detected with ICP/OES.

• 한국응용과학기술학회지
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• 제26권1호
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• pp.51-59
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• 2009

Natural Artemisia extraction was extracted from Artemisia component using diethyl ether as a solvent, and we tested various pharmacetical and chemical characteristics of this extract. Characteristic experiments to use natural Artemisia extract tested antimicrobial experiment using microbe in pharmacetical material, and tested dye experiment using fiber in chemical material. From the result of characteristics experiment, some conclusions are obtained as follow. From the result of extraction experiment, it obtained about 10.4%-Artemisia extraction ratio as semi-solid state, and after dried in freezing from Artemisia extract of semi-solid state, it obtained about 10%-Artemisia extraction ratio as solid state of dark blue-green color. From result of antimicrobial experiment of Artemisia extract, number of staphylococcus aureus (ATCC-01) and aspergillus niger (ATCC-02) in microbe decreased more and more according to time passage. This phenomenon showed that Artemisia extract influences to antimicrobial effect. From the result of dye experiment of Artemisia extract, it appeared in direction of dark blue-green color after dyed to use cotton and silk with fiber to control in pH 7.5. Specially the result which confirmed dye of fiber with optical electron microscope (OEM), we could know that it appears darker silk than cotton.

• 한국응용과학기술학회지
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• 제23권2호
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• pp.115-124
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• 2006

From the result of pharmacetical characteristics and analysis of Green-tea extract, it could obtain some conclusions as follows. The extract experiment of Green-tea appeared about 10%-extraction ratio as semi-solid state, and after dried in freezing from Green-tea extract of semi-solid state, it obtained about 65% Green-tea extract as solid state. In the results on antimicrobial experiment of Green-tea extract, number of S-typhimurium and fungus in microbe decreased more and more according to the time passage. This phenomenon could show that Green-tea extract keeps antimicrobial effect. In the results on antioxidation experiment of Green-tea extract, DPPH scavenging activity of free radical showed that Green-tea extract appears more remarkable reduction ability than reference samples. This phenomenon means that antioxidation of Green-tea extract appears higher than Vitamin-C and BHA sample. In the results on intrument analysis, the fatty and aromatic components of aniline, acetaldehyde, acetic acid, trichloroethylene, caffeine etcs from Green-tea extract was detected with GC/MS analysis and inorganic components of Ca, Mg, Cu, Mo, Sb, Ti etcs from Green-tea extract was detected with ICP/OES analysis.

• 한국응용과학기술학회지
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• 제26권3호
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• pp.341-349
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• 2009

Natural grape extraction was extracted from grape component using diethyl ether as a solvent, and we tested various pharmaceutical and chemical characteristics of this extract. Characteristic experiments to use natural grape extract tested antimicrobial experiment using microbe in pharmaceutical material, and tested dye experiment using fiber in chemical material. From the result of characteristics experiment, some conclusions are obtained as follow. From the result of characteristics experiment, it obtained about 7.5%-grape extraction ratio as semi-solid state, and after dried in freezing from grape extract of semi-solid state, it obtained about 10%-grape extraction ratio as solid state of dark purple color. From result of antimicrobial experiment of grape extract, number of staphylococcus aureus (KCMC-01) and aspergillus niger (KCMC-02) in microbe decreased more and more according to time passage. This phenomenon showed that grape extract influences to antimicrobial effect. From the result of dye experiment of grape extract, it appeared in direction of dark purple color after dyed to use cotton and silk with fiber to control in pH 7.5. Specially the result which confirmed dye of fiber with optical electron microscope(OEM), we could know that it appears darker silk than cotton.