• 한국조리학회지
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• 제23권8호
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• pp.206-215
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• 2017

Sprout ginseng paste were prepared with pine nut, dry oyster and dry shrimp to examine the antioxidant properties(total polyphenols, total flavonoids, and electron donating ability) and sensory test(attribute difference and acceptance). Sprout ginseng paste were measured based on color value, pH, viscosity, total bacteria cell numbers for 0 and 20 days at $4^{\circ}C$. The higher total polyphenol and total flavonoid content of sprout ginseng paste added with pine nuts, dry oyster, and dry shrimp were higher antioxidant capacity. DPPH radical scavenging activity was increased from 52.2% (SGP0) to 79.5.0 % with SGP5. The attribute test results reveal that the color intensity, bitter taste, and oily taste were decreased in SGP3 to SGP6. Taste, flavor, and coarseness did not show significant difference in SGP0 to SGP6. Thickness and After taste were increased in SGP4 to SGP6. The preference test results reveal that the appearance, flavor, and texture level did not show significant difference in SGP0 to SGP6. Taste and overall preference were increased in SGP4 to SGP6. L value, pH, decrease while a value and b value show no change in sprout ginseng paste with pine nut, dry oyster and dry shrimp. Total cell number was not detected during storage.

• 한국지역사회생활과학회지
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• 제17권1호
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• pp.101-108
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• 2006

This study was conducted to develop the regulating methods for the optimal harvest stage of new sprout for woody plants, and to clarify the effects of storage condition and period on the growth of new sprout formed of Aralia elata cv. 'Jeongkwang'. Japanese angelica tree were collected in the Jangheung district of Jeonnam on 20. March, 2005, and those cut branches were stored at $5{\pm}2^{\circ}C$ and 80 to 90% of the relative humidity, and were cut in water. Survival rate of cut branches for Aralia elata cv. 'Jeongkwang' was significantly increased when that was used for the cutting after the collection with no storage. And those survival rate was much more increased when that was stored at 80 to 90% of relative humidity than 40 to 50% of relative humidity. Number of new sprouts formed which were not stored immediately after the collection 3.2 to 3.4, and that were stored at cold storage room before cutting and cut on 1. June and 1. August were 5.1 to 5.3. Leaf growth of cut branches cut in water on 20. March started at ten days after cutting, and that on 1. June and 1. August at one to two days after cutting. Slow and mature sprout growth of Aralia elata cv. 'Jeongkwang' which were cut in water were different by the cold storage periods. Nineteen days were needed for the mature growth of sprout when cut in water on 20. March, and thirteen days on 1. August.

• 한국식품조리과학회지
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• 제26권3호
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• pp.238-245
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• 2010

무, 적양배추, 청경채, 메밀 및 브로콜리 씨앗을 이용하여 새싹채소 및 성장이 완료된 일반채소를 재배하였다. 이들에 대한 비타민 함량을 측정한 결과 각 시료에 따라 큰 편차를 나타내었으며, 비타민 $B_1$은 싹이 트면서 그 함량이 감소하거나 검출되지 않았다. 이는 비타민 $B_1$이 성장에 사용되는 영양소이기 때문인 것으로 판단된다. 새싹채소의 무기물 함량은 일반채소 보다 2~10배 높게 나타났다. 새싹의 성장에 다량 이용되는 무기물은 칼륨이었고, 나트륨은 가장 적게 소비되었다. 일반채소에 비하여 새싹채소가 그 $\alpha$-amylase 활성 및 종합당화력이 높은 것으로 나타났으며, 이러한 경향은 이들을 이용하여 가공한 동결건조분말에서도 동일한 경향을 나타내어 전체적으로 싹 틔움에 따라 효소활성도가 비례적으로 증가함을 확인할 수 있었다. 새싹채소의 장점은 각종 영양소가 풍부하고, 가정에서 직접 재배가 가능하여 농약이나 화학처리를 하지 않기 때문에 안심하고 먹을 수 있다는 점인 것으로 판단된다.

• 생명과학회지
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• 제10권1호
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• pp.68-73
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• 2000

In order to develop new materials for the functional food, the components of safflower(Carthamus tinctorius L.) sprout was studied. Chemical composition, minerals, amino acids, and fatty acids of the leaf and the stem parts of 2 weeks grown safflower sprout were analyzed. The chemical composition of safflower spout was 12.7% (w/w) moisture, 28.5% crude protein, 10.1% crude fat, and 5.3% crude ash. Mineral contents of the leaf part were P 49%, K 22%, Mg 15%, Ca 10% whereas these of the stem part were K 51%, P 27%, S 10%, Ca 7%, Mg 4%. Other mineral contents were less than 2% in both parts. Especially, Pt was 0.18 ppb and 0.17 ppb in the leaf and the stem parts, respectively. The composition of the amino acid were approximately as follow, the major amino acid in the leaf and the stem were aspartic acid and glutamic acid, the contents of these were 10.7mg/g, 10mg/g in the leaf, 11.3 mg/g, 8.4 mg/g in the stem, respectively. The major fatty acids in the leaf and the stem parts were linoleic acid and $\alpha$-linolenic acid. The linoleic acid (C18:2) in the leaf and the stem parts were 67% (w/w) and 47% whereas the $\alpha$-linolenic acid. The linoleic acid (C18:2) in those parts were 14% (w/w) and 11%, respectively. On the basis of chemical analysis, the safflower sprout showed to have relatively high contents of crude protein and crude fat, minerals including small amount of Pt, polyunsaturated fatty acid as linoleic acid and $\alpha$ -linolenic acid. These results suggested that safflower sprout was found to be a useful material of natural health food for the functional food development.

• KSBB Journal
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• 제23권6호
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• pp.525-528
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• 2008

고농도 산소수를 이용한 새싹 침지로 인한 발아율 및 성장률을 비교하기 위하여 특정 용존산소량의 산소수를 고압 반응기에서 산소를 통한 가압을 통해 생성하였고, 용존산소량을 20, 30, 40, 50 ppm으로 조절한 산소수로 온도 $20^{\circ}C$에서 새싹을 4시간 동안 침지한 후 새싹을 관찰하였다. 그 결과 새싹의 10일째 최종적인 발아율은 일반 증류수 침지 시에 비해 50 ppm 산소수 침지시 최종발아율은 $24.6{\sim}28.6%$ 높게 나타났고, 최종 성장 길이도 $6{\sim}7\;mm$ 정도 높은 값을 나타내어, 새싹의 성장에서 씨앗의 충분한 산소 공급에 의한 발아가 안정적이고 효율적인 성장을 유도함을 알 수 있었다.

• 한국식품영양학회지
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• 제18권4호
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• pp.287-294
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• 2005

콩의 발아는 이소플라본의 증가, 피트산과 섬유소의 감소 등의 변화를 가져오며, 이런 효과는 죽 자체의 소화 홉수를 촉진한다는 것 외에도 생리활성의 변화로 건강에 유익할 것으로 생각되어 발아 콩을 이용한 죽 제조의 최적 조건들을 찾고자 관능검사, 이화학검사와 물성검사를 하였다. 관능검사 결과에 따라 쌀을 주곡으로 하여 발아 콩을 $70\%$와 $30\%$첨가하여 볶아 즙을내는 방법의 호정화를 이용하였고, 최적 가열 시간과 가수량은 40분과 10배수의 죽제품이 기호도가 높은 것으로 평가되었다. 이화학 검사에서는 쌀 $100\%$인 죽과, 발아 콩 $30\%$ 첨가군과 비교한 결과 pH는 변화가 거의 없었으나, 발아 콩 $70\%$ 첨가군이 총당과 아밀로오스 함량은 높았고, 고형분과 퍼짐성은 낮았으며, Hunter's value도 L 값은 낮고, b 값은 높은 경향을 보였다. 따라서 검정 발아 콩을 이용한 죽의 제조 최적 조건을 $30\%$쌀, $70\%$ 발아 콩, 최적 가수량 9배, 최적 가열시간 40분으로 제시할 수 있는 것으로 본다.

• 한국자원식물학회지
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• 제13권3호
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• pp.171-178
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• 2000

본 실험은 간장기능보호를 위한 식품소재를 검토하기 위하여 수행되었다. 인진쑥, 콩나물, 솔잎추출물은 in vitro 간장 fatty acid synthase 활성을 억제하였다. 한편, 솔잎, 콩나물추출물은 사염화탄소를 처리한 횐쥐의 혈청 GPT및 GOT효소활성의 상승을 억제하였다. 인진쑥, 콩나물추출물은 사염화탄소처리에 의한 흰쥐의 간장 microsome의 과산화지질함량의 상승을 억제하였다. 나아가 콩나물추출물은 사염화탄소에 의해 증가한 흰쥐의 간장콜레스테롤 및 중성지질함량을 현저하게 감소시켰다. 이러한 결과는 인진쑥, 솔잎, 콩나물추출물의 사염화탄소에 의한 간장손상의 보호기능을 보여 준다.

• 한국육종학회지
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• 제42권5호
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• pp.439-447
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• 2010

Riptortus clavatus, one of the many insects in major crops, damages pods and seeds, which reduces seed vigor and viability in soybeans. This study was conducted to examine the effect of diversely damaged seeds by R. clavatus on seed germination and seedling emergence and to determine the association of damaged seed with quality and yield of soybean sprouts. All seeds damaged by R. clavatus significantly (P<0.05) reduced seed vigor as measured by the rates of seed germination, germination speed, and seedling emergence. Mean seed germination rate of non-damaged seeds in sprout-soybean varieties was 97.8%, whereas the rates of seeds damaged at different levels, 31-50% and 51-80%, were 23.0 and 5.4%, respectively. The rates of seedling rot and abnormal, incomplete germination significantly (P<0.05) increased as the amount of seeds damaged by R. clavatus increased to 5, 10 and 15% against the total seeds for sprout production. Yield of soybean sprouts from seeds damaged at different levels decreased up to 13% as compared to that in normal seeds. In customer preferences on soybean sprout produce, 84% of customers participated in survey preferred to purchase sprouts from seeds with 5% of damaged seeds, but sprouts produced from seeds with 15% of damaged seeds were intended to purchase only by 22% of the customers. Areas of the seed damaged by R. clavatus were readily infected by pathogens as the seed germinated, resulted in deteriorated quality and reduced yield of sprout produce.

• 한국식품위생안전성학회지
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• 제34권4호
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• pp.348-353
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• 2019

LC/MS/MS를 이용하여 2019년 1월부터 6월까지 서울 강서지역에 유통하는 콩나물 및 숙주나물 82건에 대한 카벤다짐 모니터링을 실시한 결과 숙주나물에서는 카벤다짐이 검출되지 않았으며 콩나물에서는 59건중 6건에서 카벤다짐이 검출되어 10.2% 의 검출율을 나타내었다. 카벤다짐이 검출된 콩나물 6건중 5건이 허용기준을 초과하여 검출건수 대비 83.3%의 부적율을 나타내었다. 검출된 카벤다짐의 농도는 최소 0.012 mg/kg, 최대 0.104 mg/kg, 평균 0.063 mg/kg 이었으며 6건중 5건이 재래시장에서 유통되는 비포장 제품이었다. 카벤다짐이 검출된 6건의 원료수입국은 수입산이 3건, 출처불명이 3건 이었으며 국내산으로 표시된 제품은 없었다. 카벤다짐이 검출된 콩나물에 대한 위해성 평가결과 %ADI 값이 1 이하로 인체에 미치는 위해도는 안전한 수준인 것으로 평가되었다.

• 한국식품영양학회지
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• 제33권6호
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• pp.599-613
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• 2020

The purpose of this study was to evaluate the quality characteristics of white pan bread added with wheat sprout powder without treatment (WP) and wheat sprout powder with only enzyme treatment (WPE), only lactic acid bacteria treatment (WPL) and enzyme and lactic acid bacteria treatment (WPE&L). The three different powder concentration levels of 1%, 3%, and 5% were added to flour to produce the white pan bread. The bread volume and specific volume of the WPE&L group were the highest among all the addition groups. The bread weight, a-value, and b-value of the WP group was highest among all the addition groups, but the bread baking loss and the L-value of the WP group was the lowest among all the addition groups. The texture measurements indicated that the hardness, gumminess, and chewiness values of the bread were the highest in the WP group. The sensory evaluation test showed that bread in the WPE&L group with 3% wheat sprout powder was the best among all the samples studied. Based on our findings, we suggest that the enzyme and lactic acid bacteria pretreated wheat sprout powder is an effective ingredient for improving the overall quality of white pan bread.