• 한국식품조리과학회지
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• 제26권2호
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• pp.138-145
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• 2010

This study was conducted to develop a novel tomato sauce using natural seasoning. The data was analyzed using SPSS for Windows (version 14.0). Two factors of the tomato sauce were varied was tomato paste and sugar. Nine tomato sauces were produced with various compounding ratios of tomato paste and sugar. The color, viscosity and sensory evaluations of the nine tomato sauces were determined. Items examined in the sensory evaluation were color, sweetness, viscosity and overall quality. Sweetness($4.44{\pm}1.36$), viscosity($5.16{\pm}1.28$) and overall quality($4.68{\pm}1.11$) of the tomato paste 340g and sugar 100 g sample got highest scores. Therefore, this composition was used as tomato spaghetti sauce. Tomato spaghetti sauce using a natural tomato sauce and artificial tomato sauce was prepared and subjected to a sensory evaluation. Items included in the sensory evaluation were taste, flavor, harmony, overall quality. In this analysis, all sensory item scores of the tomato spaghetti sauce using natural seasoning were significantly higher than when artificial seasoning was used. Therefore, the potential of commercialization of tomato sauces using natural seasoning was confirmed.

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 2003년도 제23차 추계총회 및 국제학술심포지움
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• pp.46-50
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• 2003

In order to develop a new variety of rice that adapts to the climate of Aomori prefecture and possesses characteristics suitable for production of high quality Japanese sake, artificial cross experiments were executed between Yamadanishiki, which is widely used nationwide as an authentic variety of rice for sake production, and Hanafubuki, which was peviously developed by Aomori prefecture. An excellent hybrid, named Hanaomoi, was selected and fixed by a series of selection experiments and systematic cultivation. Unpolished Hanaomoi rice contained less amount of protein than Yamadanishiki and Hanafubuki. Unpolished rice of Hanaomoi was harder than Yamadanishiri and Hanafubuki, therefore polishing treatment was done in high yield and one could obtain a high degree of polish on the rice(namely 40% polishing). These features are advantageous to production of high quality of sake.Test brewing using 40% polished Hanaomoi gave rise to a characteristic sake that contained a slightly higher amount of alcohol and flavor components than Yamadanishiki and Hanafubuki. Sensory tests concluded that sake from Hanaomoi was as superior as the one from authentic Yamadanishiki. Hanaomoi is a promising variety of rice suitable for production of a high quality sake exclusive to Aomori prefecture.

• 한국식품영양과학회지
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• 제30권5호
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• pp.888-893
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• 2001

Soy sauce has a long history used as a food ingredient. However, hydrolyzed vegetable protein, mono-sodium glutamate, starch syrup, and fructose are added to soy sauce during fermentation for the taste and flavor of product. But consumers have been reluctant to the taste of these artificial additives. In this experiment, anchovy sauce was used to prepare soy sauce to enhance the quality and brine was used as a control. To evaluate the quality of soy sauce added with anchovy, total nitrogen (TN) and soluble nitrogen contents, total soild contents, total sugar reducing sugar. lactic acid content and protease activity were monitored during fer-mentation. Total microbial numbers and lactic acid bacteria were not significantly changed among the cases. Aerobic and anaerobic microorganisms. and lactic acid bacteria were not significantly changed among the cases we studied, For the total sensory test, it was also estimated that the cases using anchovy sauce were superior to the control. From the results mentioned above, we could obtain shorter fermenation period as well as the quality improvement in the case of using anchovy sauce instead of salty water in the fermented soy sauce production.

• 한국연초학회지
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• 제13권2호
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• pp.5-20
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• 1991

For the quality enhancement of harvested-year leaf tobacco to the quality of 2-year naturally aged leaf tobacco, cellulose and nicotine degradative bacteria were isolated and identified. Effects of artificial fermentation treated cellulase and nicotine degradative bacteria on the quality of leaf tobacco were investigated from the chemical and sensory points of view. 1, Changes in chemical composition of leaf tobacco resulted from the addition of cellulase extracted from Cellulomonas sp. [3ml(${\mu}{\textrm}{m}$ D-glucose/ml. mil-1) of enzymes solution 11009 of leaf tobacco] and nicotine degradative bacteria, Pseudomonas sp. 2ml(IX109 cells$\div$ 100g of leaf tobacco), and subsequently fermented at 40${\mu}{\textrm}{m}$$^{\circ}C$, 65% R. H. for 40 days are as follows : 1) Content of crude fiber decreased 12% It took 9 min, 53 sec. to reach full combustion in control group but took only 7 min. 47 sec. in the treated group, taking almost equal time to 2-year naturally aged leaf tobacco(7 min. 35sec.). 2) Light intensity of control group was 60.96% with bright lemon color but that of treated leaf tobacco accounted for 47.69 with orange to dark brown color series, which was almost equal to the value, 45.69, of 2-year naturally aged leaf tobacco. 3) Linoleic acid, serving mild taste among organic acids, amounted to 1.llmg/g in control group but increased to 1.35m9/9 in the treated leaf tobacco, identical to the content(1.35mg/g) of 2-year naturally aged leaf tobacco. 4) Content of solanone, on of the typical leaf tobacco flavor compounds, accounted for 2.95% in control group but increased to 2.87% in treated group. 5) Methyl furan, useful flavor compound in smoke composition, accounted for 17.6$\mu\textrm{g}$/cig. in control group but increased to 25.9$\mu\textrm{g}$/cig. in treated group. However, acroleine decreased from 69.3$\mu\textrm{g}$/cig. in control group to 58.6$\mu\textrm{g}$/cig. in treated group 2. In sonsory test, mild taste evaluation of control group scored 5.47 and treated group 7.93 which was evaluted almost equal to the value(8.00) of 2-year naturally aged leaf tobacco. Aroma evaluation of control group scored 5.60, treated group 8.20, and 2-year naturally aged leaf tobacco 8.33. In addition, total harmony taste of control group showed 5.67, treated group 8.07 (p<0.01), and 2-year naturally aged leaf tobacco 8.00. From these results, it can be said that quality of treated leaf tobacco is not inferior to that 2-year naturally aged leaf tobacco.

• 한국자원식물학회지
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• 제37권4호
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• pp.431-438
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• 2024

홉은 맥주 생산에서 풍미와 쓴 맛을 제공하며 방부제의 역할을 한다. 최근 수제 맥주 호황에 의해 외국의 홉 품종을 도입하여 국내 재배 및 생산을 도모하고 있으나, 효율적인 무병묘 생산에 있어 어려움을 겪고 있다. 이에 따라 본 연구는 홉(Humulus lupulus L.) Cascade 품종을 대상으로 조직배양 기술을 통한 효율적인 기내 증식 방법과 우량묘 생산기술을 개발하고자 수행되었다. 실험에 사용된 식물 생장조절제는 MS 배지에 auxin 계열 IAA와 cytokinin 계열의 2iP, zeatin, BAP, TDZ을 사용하였다. 식물 재료는 신초를 대상으로 정단에서 3마디를 제거하고 사용하였다. 홉 기내배양 시 재분화율은 IAA만 첨가한 조건에서 가장 높았으며, cytokinin을 함께 사용했을 때 보다 약 21% 높았다. 하지만 IAA 0.1 mg/L + BAP 1 mg/L 조건에서 재분화율이 약 91%로 우세하였다. 초장은 IAA 0.1 mg/L + BAP 1 mg/L를 사용하는 것이 유리하다. TDZ가 첨가된 배지에서 다경 유도가 이루어졌으며, control이나 IAA만 첨가된 조건의 경우 callus 형성이 이루어지지 않고 지상부와 뿌리 생장이 진행되었다. Cytokinin을 첨가한 배지에서 callus가 형성되며 무게가 증가하였다. 홉 조직배양묘의 순화 시 생존율을 높이기 위한 실험 결과, 배양병에 멸균된 상토를 넣고 상대습도를 100%로 맞추어 준 다음점진적으로 기내의 상대습도를 낮추어 가며 21일 이후 야외로 나갔을 때 90%의 생존율을 확인하였다. 이러한 연구 결과는 다른 홉 품종에도 적용하여 각 품종별로 적합한 배지 조성을 찾거나 callus 및 다경 유도를 통한 무병묘 증식이나 육종 연구 등 사용자의 필요에 따라 적합한 조직배양 배지 조성을 찾는데 도움이 될 것으로 판단된다.

• 한국식품저장유통학회지
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• 제9권3호
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• pp.298-303
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• 2002

김치타블렛의 영양성과 기호성을 개선하기 위하여 부재료로 유자, 사과, 당근, 표고버섯의 혼합조건을 반응표면분석법으로 검토하였다. 당근분말은 0.75 g 첨가시에 타블렛의 견고성이 낮았으며, 표고버섯은 첨가량이 증가할수록 견고성이 증가하였다. 사과는 1.0 g 이상으로 첨가될 경우, 표고버섯 및 당근의 첨가량이 견고성에 미치는 영향은 크지 않았다. 김치 타블렛의 hue angle은 유자, 사과, 당근 및 표고버섯의 첨가량이 0.5 g 이하 및 1.0 g 이상일 때는 83∼86, 0.75 g로 첨가하였을 패는 88을 나타내었다. 인공담즙액에서의 용해도는 당근의 경우는 큰 영향이 없었으며 표고버섯은 1.0 g, 사과는 0.75 g 첨가구에서 용해성이 높았다. 타블렛의 종합적 기호도는 사과와 당근의 첨가량이 높을수록, 표고버섯은 0.75 g에서 높았다. 각 반응변수에 미치는 독립변수의 영향을 조사한 결과 당근만이 김치 타블렛의 hue angle에 영향을 미칠 뿐 그 외 다른 부재료는 반응변수에 대하여 큰 영향이 없는 것으로 나타났다. 따라서 당근, 사과 및 표고는 0.75 g을 중심으로 폭넓은 첨가가 가능하였다.

• 한국식품영양학회지
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• 제14권6호
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• pp.543-547
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• 2001

전통 한약재인 황기. 당귀로부터 추출물의 획득은 일반적으로 열수 추출법에 의하여 행해져 왔으나 추출물의 획득수율이 낮고 추출, 농축과정에서의 심한 열처리로 인하여 고유의 향이 소실되는 등 많은 문제점을 안고 있다 이에 본 연구에서는 주정추출법을 시도하여 황기, 당귀 추출물의 획득수율을 열수 추출법의 50, 39% (w/w) 대비 각각 15, 36% 증가한 65, 75%로 향상시킬 수 있었으며, 강한 고유의 향을 포집하고 있는 전혀 새로운 타입의 추출물을 얻을 수 있었다. 추출과정에서 열수 추출법과의 차이는 추출용매를 물에서 주정으로 변경한 것과 1차 추출 후 얻어진 박을 이용하여 2차 추출을 행하였으며, 농축온도를 열수 추출의 104$^{\circ}C$에 비하여 상대적으로 낮은 9$0^{\circ}C$에서 실시하였다. 이와 같이 처리온도와 거의 무관하게 주정은 고유의 향을 포집하는 뛰어난 효과를 나타내었다. 이 추출물을 물엿, 음료 등의 제품에 적용할 경우별도의 인공향료 처리없이 천연물 그대로의 가공으로도 충분한 고유의 향미를 부여할 수 있을 것으로 기대 된다.

• 한국가정과학회지
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• 제9권2호
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• pp.85-92
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• 2006

He purpose of this study was to provide basic data for improvement commercial kimchi quality. To examine the consciousness of commercial kimchi, college students residing in the Jeonnam area were selected and asked to questionnaires. Commercial kimchi samples used included a total of 7 kinds which were fermented for 2 week at $4^{\circ}C$. A sensory characteristics included 10 items with a 5-score scale: color, savory taste, carbonated taste, sour taste, hot taste, salty taste, bitter taste, off-flavor, texture, and overall preference. 76% of the whole student liked kimchi, especially well-fermented kimchi(43.2%) and kimchi with fermented fish(48.6%). Participants liked savory(21.6%), hot(17.1%), and crispy(14.4%) taste. Their most favorite kimchi was the whole cabbage kimchi(26.1%), wild lettuce kimchi(0.9%) and watery kimchi made of sliced radishes(1.8%) were low in preference. 56.8% of participants had no experience in making kimchi. They mainly bought commercial kimchi in grocery stores(37.8%) or shopping malls(29.7%). They pointed out the addition of artificial sweeter(35.1%), insanitation, and discredit of kimchi materials(21.6%) as problems of commercial kimchi. The sensory characteristics of commercial fresh kimchi was significantly different in color($2.6{\sim}4.1$), and hot($2.3{\sim}3.8$), and salty($2.6{\sim}3.5$) with p<0.001. The sensory characteristics of $4^{\circ}C$-fermented commercial kimchi for 2 week was significantly different in color($2.7{\sim}3.9$), and salty($2.1{\sim}4.0$) with p<0.001. It was found that color, and hot, and salty taste had the greatest effect on the overall preference in non-fermented kimchi, and color and salty taste, in 2 week fermented kimchi

• 한국응용곤충학회지
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• 제33권4호
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• pp.263-269
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• 1994

궐련벌레(Lasioderma serricorne F)가 제품담배내 오염되었을때의 방제방법으로 감마선 이용법을 선전 방제효과를 조사하였다. Gelatin capsules에 공시충을 넣은 다음 감마선을 조사해 본 결과 0.8kGy이상의 선량에서 난태는 모두 살충되었고 용태나 성충때 및 유충태는 0~30%가 살충되었다. 몇가지 제품담배값내에 공시충을 함유한 gelatin capsules이 삽입된 궐련을 넣은후 감마선 조사시의 궐련벌레 충태별 방제효과도 동일한 결과를 얻었다. 감마선의 영향을 받은 궐련벌레의 성충 및 유충태를 인공먹이로 사육해 본 결과 차세대 개체군 증식이 확인되지 않았다. 감마선에 노출된 궐련벌레의 각 충태는 선량이 높아질수록 생존기간이 짧아졌으며 4령 유충이 처리 공시충중 가장 오래 생존하였다. 감마선에 노출된 제품담배의 고유향기나 맛은 선량 증가에도 영향을 받지 않았다. 감마선이 처리된 제품담배의 포갑지나 궐련지 및 은박지 등은 고유의 색도 또한 변화하지 않았다.

• Asian-Australasian Journal of Animal Sciences
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• 제20권4호
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• pp.577-581
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• 2007

The effects of intramuscular fat on the sensory characteristics of M. longissimus dorsi in Japanese Black steers were investigated by a trained analytical panel (average 13.4 panelists). Five sets (10 head) of artificial identical twins were divided into 2 groups, high level of intramuscular fat group (HG) which utilized the fattening method of increasing intramuscular fat and low level of intramuscular fat group (LG) which did not use the above method. Regarding M. longissmus dorsi which was produced for use in the sensory evaluation, crude fat contents of HG and LG was 25.8% and 23.2% respectively (p<0.05). Warner-Bratzler shear force, water holding capacity, cooking loss and fatty acid composition of HG and LG were similar between the two groups. M. Longissimus dorsi taken from HG and LG were tested for their sensory characteristics by a trained panel. HG was given higher points for juiciness than LG (p<0.05). There were no significant differences for tenderness and flavor between the two groups. Overall acceptability which synthesized each of the sensory characteristics of HG and LG were 5.04 and 4.69 points respectively (p = 0.05). These results suggested that juiciness increased with the increase of intramuscular fat, and this raised the overall acceptability of M. longissimus dorsi.