• 한국식품영양과학회지
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• 제42권3호
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• pp.450-456
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• 2013

본 연구는 전복 및 다시마 추출물 첨가 김치의 아미노산 함량 및 발효특성에 관해 살펴보았다. 전복와 다시다는 추출물 형태로 첨가하였으며 젖산균, pH, 산도, 염도, 환원당, 유리당, 유기산, 유리 아미노산 및 관능평가를 실시하였다. 젖산균은 결과 초기 4.4~5.3 log CFU/g 수준이었으며 저장 7일째 6.8~7.1 log CFU/g 수준에 도달하였으며 그 이후에는 비슷한 수준을 유지하였다. 환원당과 유리당은 감소하는 경향을 보였으며 이는 젖산균 증식과 상관관계가 있는 것으로 나타났다. 유기산 중 citric acid, malic acid 및 succinic acid는 발효 동안 감소하는 경향을 나타내었으며 lactic acid와 acetci acid는 증가하였다. 아미노산 분석 결과 타우린은 전복 첨가 김치에서 가장 높은 수준을 나타내었으며 glutamic acid와 aspartic acid 함량은 다시마 첨가 김치에서 높은 수준을 보였다. 관능평가 결과 또한 다시마 첨가 김치를 가장 선호하였으며 전복 첨가 김치는 대조구와 비슷한 기호도를 나타내었다.

• 한국신재생에너지학회:학술대회논문집
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• 한국신재생에너지학회 2008년도 춘계학술대회 논문집
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• pp.206-209
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• 2008

The modified supercritical water treatment method is adopted for hydrolysis of wood powder, Populus alba$\times$glandulosa. This modified method is containing 0.05% HCl or $HNO_3$ as acid catalyst. The supercritical water treatment(SCW) was performed for 1 min. with $350^{\circ}C$, $380^{\circ}C$, $400^{\circ}C$ and $425^{\circ}C$, respectively, under 230 $\pm$ 10 atm using continuous flow system. When acid was added to powder prepared for SCW treatment, the yields of monomeric sugars were significantly increased. The lignin remained after supercritical treatment was applied to gel permeation chromatography(GPC) for molecular weight distribution analysis. Compared to the lignin produced from SCW treatment without acid catalyst, the average molecular weight of lignin compounds treated with acid was clearly decreased. Particularly, Mn/Mw ratio is decreased. This result shows supercritical water treatment of wood powder can change the molecular weight of lignin to small size. However, it is necessary to be further studied for exactly characterizing the lignin produced from supercritical water treatment.

• 한국식품조리과학회지
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• 제7권2호
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• pp.7-18
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• 1991

This study was experimented saccharification process added malt extract solution into cooked sweet potato and potato with time, temperature and was tested reducing sugar changes, structural changes, pH and sensory evaluation about cooked shik-hae of rice, glutinous rice, potato, sweet potato. The results are summarized as follows: 1. Enzyme activity was highest in malt after four days of barley germination at a room temperature. 2. Electronmicroscopic observation indicated that raw starch granule of potato and that of sweet potato was 25-60$\mu\textrm{m}$ and 8~18$\mu\textrm{m}$ in size, respectively and its shape is oval and globular for potato and sweet potato respectively. 3. Reducing sugars were 1,682.6mg and 1,695.6mg in rice and glutinous rice, respectively, for 6-hour-saccharification at $50^{\circ}C$. Reducing sugars were 1,689.1mg and 1,497.8mg in sweet potato, potato, respectively, for 6.hour-saccharification at $60^{\circ}C$. 4. pH variation during saccharification for sweet potato and potato was pH 5.8~5.4. 5. Sensory evalution showed that there were more significant differences in sweety odor, roasted nutty taste and sweety taste of sweet potato among four samples than the other's color shininess.

• 대한바이러스학회지
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• 제27권2호
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• pp.143-149
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• 1997

Most of the current licenced hepatitis B vaccines are being produced by recombinant DNA technology in large fermentation cultures of Saccharomyces cerevisiae of yeast cells which carry the gene coded for hepatitis B virus surface antigen. These vaccines are proved very effective clinically and the immunogenicity of vaccines could be maintained for a long time under refrigeration. To develope the stabilizer that could increase the stability of hepatitis B virus vaccine which could be stored for a long period at room temperature or higher conditions, glucose, lactose and sucrose solutions in phosphate buffered saline were added into hepatitis B vaccine respectively to make 2.5%, 5%, 7.5% and 10% final concentration in vaccines. These sugar-vaccine mixtures were stored at room temperature for one month, two months and three months respectively and then inoculated into ICR mice intramuscularly. On the fourteenth day after inoculation, mice were bled and sera were tested for the evaluation of efficacies of vaccines. The results showed that 5% glucose, 7.5% lactose and sucrose increased the stability of vaccines in some degree and this method could be applied for the production of other viral vaccines and bacterial vaccines.

• Journal of Applied Biological Chemistry
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• 제49권4호
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• pp.125-130
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• 2006

In order to utilize non-commercial melon as alcoholic beverage material, in this study the optimum fermentation method and manufacture conditions were investigated and thereafter the properties of final product were determined. As for melon wine made with only melon juice, sensorial properties, particularly flavor, were not acceptable as alcoholic beverage. To improve the lack of melon wine, we made mash with cooked rice and Nuruk, and then added melon juice during fermentation. Acceptable sensorial properties were obtained in melon wine when 30% extract juice of oriental melon was added after 4 day of fermentation. The alcoholic beverage added melon juice showed much higher yellowness value than that without melon juice indicating that a clear yellow color similar to melon was actually observed in final product. Adding melon juice led little changes in amount and composition of free sugars, organic acids and amino acids and could improve sensorial properties.

• 농업과학연구
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• 제37권3호
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• pp.387-392
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• 2010

This studies were carried out to assess fermentation properties of amylase activity and added rice yogurt of Enterococcus faecium KHM-11 isolated from Korean human milk. The amylase activity of Enterococcus faecium KHM-11 was above 23 units. Characterization of carbohydrate fermentation of Enterococcus faecium KHM-11 has D-ribose, D-lactose, L-arabinose and starch. Titratable acidity and viable count of lactic acid bacteria of 4% rice yogurt was higher compared to the 0%. Therefore we were discussed Enterococcus faecium KHM-11 is suitable microorganism for fermented milk added rice powder. Hydrolysates of sugars of fermented milk with 4% rice powder cultured Enterococcus faecium KHM-11 were analyzed by TLC and HPLC. Hydrolysates of lactose and galactose were revealed and hydrolysates of glucose was not revealed in results of TLC and HPLC.

• 한국식품영양과학회지
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• 제26권3호
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• pp.397-403
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• 1997

This study examined the changes of chemical components in Dongchimi when ginseng and pineneedle were added 0.1% and 0.3%, respectively. Those were fermented at room temperature for the first day and at 4$^{\circ}C$ from the second to 29th day. The contents of reducing sugar was significantly increased during fermentation, and showed the highest content in Dongchimi added pineneedle. The contents of proteins were also increased in the Dongchimi with pineneedle during 8 days of fermentation, while the others increased throughout 29 days of fermentation. The contents of non-volatile organic acids were 2.79~4.80 mg/100 ml at the end of fermentation, and the content of lactic acid was the highest among them. Free sugars of the Dongchimi were composited sucrose, glucose and fructose, and the contents of those were in the range of 227.4~247.0 mg/100ml in 8 days of fermentation, then increased to 705.2~943.7mg/100ml in 29 days. the Dongchimi contained 17 kinds of free amino acids except lysine, arginine were the majority of them, and sarcosine, $\beta$-aminoisobutyric acid and ${\gamma}$-aminoisobutyric acid were the major portion of amino acid dervatives.

• Food Science and Biotechnology
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• 제18권5호
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• pp.1109-1117
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• 2009

This study was conducted to examine the chemical and sensory characteristics of fermented worts and consumer acceptability according to added flavorings. The worts were fermented by yeast (Saccharomyces cerevisiae) following fermentation by lactic acid bacteria (Leuconostoc citreum) at different aeration conditions. Chemical and sensory descriptive analyses were conducted to examine the effects of the fermentation conditions. The consumer acceptability of the worts with added flavorings was also examined. Organic acids, functional sugars, and ethanol were produced by L. citreum and S. cerevisiae, respectively. Ethanol concentrations ranged from 10 to 25 g/L depending on the fermentation conditions. The sensory characteristics of the fermented worts were clearly differentiated by the fermentation conditions. Yeast fermentation resulted in high intensities for certain sensory attributes such as 'alcohol', 'fermented barley', 'fermented white grape', and 'grassy'. Consumer acceptability changed with different levels of sugar and lemon flavoring, and the optimum levels were determined as 14.08% sugar and 0.98% lemon flavoring. Under these conditions, it was shown that a relatively acceptable fermented wort beverage containing functional materials can be produced.

• 동아시아식생활학회지
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• 제12권3호
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• pp.210-217
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• 2002

This study was carried out to investigate the possibility of improving the texture and the flavor of Dasik made of the Omija extract, various sugars and rice powder. Sensory quality and mechanical characteristics of Dasik were compared. The moisture content of the Croup of tile Dasik added with Omija extract was higher than that with non-Omija extract The Omija Dasik containing molasses showed the highest value (23.5%) in moisture content. In sensory quality, Omija Dasik containing honey and symp showed the highest score in overall acceptability (6.2 and 6.0, respectively). The Rice Dasik containing syrup showed the highest values in lightness (L) and yellowness (b) in color. The Omija Dasik containing syrup showed the highest values in redness (a) in color. The Dasik added with honey and syrup were lower in hardness, but higher in cohesiveness, springiness, gumminess and brittleness of textural characteristics. When sensory quality and mechanical characteristics of the Dasik were compared with, the gumminess and brittleness in mechanical characteristics were positively correlated with the appearance and the taste acceptability in sensory quality (p<.01, p<.05). The springiness was negatively correlated with the tooth packing in sensory quality (p<.001). The Omija Dasik was more desirable in flavor, taste and overall acceptability, especially those added with honey and syrup. From the above results, the honey might be replaced by the less expensive syrup, when making the Omija Dasik.

• 한국식품영양과학회지
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• 제36권7호
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• pp.889-895
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• 2007

본 연구에서는 홍삼과 청국장을 융합하여 기호도 및 기능적 특성이 강화된 홍삼청국장 개발을 위하여 홍삼엑기스와 홍삼분말 첨가량 및 첨가 방법에 따른 품질특성을 조사하였다. 홍삼엑기스를 첨가하여 청국장을 제조한 결과, 설정된 조건에서는 엑기스의 첨가량이 많을수록 점질물을 생성이 많아지고 환원당 함량과 혈전용해능도 높게 나타났다. 홍삼 제품 규격 사포닌 함량은 홍삼엑기스 4%에서 적합하게 나타났다. 또한 홍삼분말 첨가 청국장은 점질물 생성, 환원당 함량 및 혈전용해능이 엑기스 첨가 청국장과 비슷한 경향으로 나타났고 아미노태질소와 암모니아태질소 함량은 분말 첨가량이 높을수록 점점 감소하는 경향으로 나타났으며 조사포닌 함량은 분말 14% 첨가구가 홍삼성분함유 제품 제조 기준에 적합한 것으로 나타났다. 홍삼첨가 시기를 달리하여 청국장을 제조한 결과, 점질물, 아미노태질소, 암모니아태질소, 환원당 함량 및 혈전용해능은 첨가시기에 따른 차이가 크지 않았으며, 조사포닌 함량은 발효전에 첨가한 구간이 발효후에 첨가한 것보다 더 높은 함량을 나타내었다. 진세노사이드 함량은 첨가시기에 따른 차이는 크지 않았으며 $Rg_{1}$, Re, Rf, $Rh_{1}$, $Rg_{2}$, $Rb_{1}$, Rc, $Rb_{2}$, Rd 및 $Rg_{3}$가 확인되었다. 이상의 결과로 홍삼엑기스 4%를 발효전에 첨가하는 방법이 홍삼융합청국장의 품질특성이 우수하여 최적 조건으로 설정할 수 있었다.