• 한국식품저장유통학회지
• /
• 제12권5호
• /
• pp.460-464
• /
• 2005

콩 가수분해물의 기능성 강화를 위하여 콩분말 및 SPI에 4종의 protease를 처리하여 가수분해물의 특성을 조사하였다. 수율은 protease(B)를 처리하였을 때 콩분말에서 43.2%, SPI에서 61.6%로 가장 높게 나타났다. 용해도와 총페놀성 물질은 protease(B)와 (C)처리구에서 크게 증가하였으며, 칼슘내인성은 protease(B)를 처리하였을 때 향상되었다. 콩분말에서 콩 특유의 비린내는 protease처리로 감소하였으나 콩분말과 SPI 모두 protease 처리로 쓴맛이 강해졌으며 protease의 종류에 따른 차이는 확인되지 않았다. 가수분해물의 수율을 비롯한 이화학적 특성을 감안할 때, protease (B)가 가수분해물 제조에 적합하였으며, 가수분해물의 활용 형태에 따라 관능적 특성의 보완이 요구되었다.

• 대한인간공학회:학술대회논문집
• /
• 대한인간공학회 1997년도 춘계학술대회논문집
• /
• pp.17-25
• /
• 1997

The evoked potentials for concentrations of solutions of the four qualities of tastes(i.e., sweet, salty, sour, and bitter tastes) were measured. The solution was applied to the chorda tympani nerve located on the left side of the tongue at 20mm from the tip and 15mm left from the center line. The evoked potentials were detected from Cz referred to A1(left lobe) with the ground at the Fpz position. The Maximum potential level and its latency were evaluated. The individual threshold level of concentration of the solutions of four tastes were measured. Artificial saliva was used as a control solution. The evoked positive potentials for four qualities of tastes (i.e., gustatory evokde potentials) were found to be around 150ms by averaging eight responses. The arbitrary concentration of the solutions were presented by the relative concentration, which was the ratio of the arbitrary concentration to the individual threshold level. The characteristic relations between the latency and the relative concentration ;and those between the potential level and the relative concentration were evaluated. These evalutions showed that (1) the latencies for salty and bitter tastes denoted the minimum values due to for the change of relative concentration, and that (2) the latency for sour taste decreased as the relative concentrations increased, while the latency for sweet taste denoted the inverse tendency, Sinificant differences between any two maximum potential levels were not recognized. A response latencies to sucrose were abolished after treatment of tongue by a sweet-suppressing agent.

• 한국환경과학회지
• /
• 제29권8호
• /
• pp.837-846
• /
• 2020

In present study, we investigated the antidiabetic effect of Momordica charantia(as well known "bitter melon"). This study was conducted to determine antidiabetic mechanism of Bitter Melon Extract (BME). We measured blood glucose, insulin, glucagon level in a Sprague-Dawley rat model of high-fat diet/streptozotocin(HFD/STZ)-induced diabetes. Five experimental groups were used: normal, HFD/STZ, BME 62.5 mg/kg HFD/STZ, BME 125 mg/kg HFD/STZ and BME 250 mg/kg HFD/STZ. BME was orally administered to the rats every other day for 9 weeks. Results showed that fasting blood glucose levels were significantly lower in the BME 125 mg/kg(150.17 ± 20.22 mg/dL) and 250 mg/kg(124.17 ± 22.17 mg/dL) groups than in the vehicle group(188.83 ± 26.63 mg/dL)(p<0.05). In addition, glucagon levels were lower in the three BME treatment groups than in the vehicle group(p<0.05). Oral glucose tolerance tests revealed that the BME 250 mg/kg group had significantly(p<0.05) reduced 120-minute blood glucose levels and areas under the curve. Our results suggest that BME induces antidiabetic effects via the reduction of glucagon and blood glucose levels.

• 한국관광식음료학회지:관광식음료경영연구
• /
• 제14권1호
• /
• pp.59-77
• /
• 2003

본 연구는 $\beta$-CD처리된 체다 치즈에서의 콜레스테롤 제거 율과 맛의 개발 그리고 쓴 아미노산 물질을 발생을 알아보기 위하여 시행되었다 1) 제어판 (균질화 및 $\beta$-CD처리를 안 함) 2) 우유가공(1000 psi의 우유 균질화 처리, 1% $\beta$-CD처리). 치즈의 콜레스테롤 제거 율은 79.3% 이었다. 짧은 고리의 무지방산(FFA)은 제어된 치즈와 차리 우유를 사용한 치즈 양쪽에서 숙성시간에 따라 증가한다. 5-7개월 숙성시킨 치즈의 짧은 고리 무지방 산의 분해 량은 가공된 묽은 우유로 만든 치즈가 제어된 것보다 더 컸다. 중성의 휘발성 혼합물(neutal volatile compounds)의 생산은 샘플들간에 그리 차이를 보이지 않았다. 쓴맛의 아미노산은 우유 가공된 쪽에서 더 많이 생성되었다. 감각 분석에 의하면 제어된 체다 치즈의 텍스쳐 점수는 상당히 증가하였지만 콜레스테롤이 감소된 치즈에서는 숙성시간에 따라 급격히 감소하였다. 본 연구의 결과는 낮은 온도에서 균질화 시킨 후 $\beta$-CD 처리된 우유로 만들어진 치즈는 효과적인 콜레스테롤 감소와 치즈 숙성이 빠른 반면에. $\beta$-CD 처리에 의한 맛의 저하는 없다는 것을 의미한다.

• 한국응용곤충학회지
• /
• 제9권2호
• /
• pp.75-80
• /
• 1970

1. "과피원판저지대법"으로 사과 탄달병 방제약제의 지속성, 전착제 및 살충제혼용의 효과를 검정하였다. 2. 살균제를 뿌린 후 시일이 경과할 수록 살균력은 줄었다. 공시 약제 중에서 Difolatan의 약효가 가장 컸으며 15일 후에도 $60\%$의 살균력이 있었고 그 다음은 Tuzet, Phaltan, 보르도액 , Delan의 순위였다. 3. 인공강우량이 많을수록 Tozet의 약효는 줄었으나 전착제를 첨가함으로색 약제의 유실을 경감할 수 있었다. 시판 상품인 리노 1,2호 및 Tween 20 보다도 탈지분유 및 콩추출액의 효과가 현저히 좋았다. 4. Phaltan을 단용하는 것보다 EPN, Folithion, Parathion 및 Lebaycid 를 섞어서 실온에 12일간 두어도 어느 것이나 살균핵과에는 현저한 차이가 없었다.

• Korean Journal of Acupuncture
• /
• 제21권1호
• /
• pp.175-199
• /
• 2004

Objectives : To study acupuncture and moxibution treatments for stomatopathy( aphthae, oral ulceration, mycolic stomatitis, halitosis, thirst, bitter) the ancient and the present literatures were reviewed. Methods : We've got compared and analyzed 55 kinds of literatures. Results and Conclusions : 1. The acupuncture meridians used frequently for stomatopathy were $Su-yangmy\bar{o}ng-Taejang-ky\bar{o}ng(LI),\;Chok-yangmy\bar{o}ng-Wi-Ky\bar{o}ng(S),\;Immaek-Ky\bar{o}ng(CV)$. 2. The acupoints used frequently for aphthae were $Sungjang(CV_{24}),\;Yomchon(CV_{23}),\;Hapkok(LI_4),\;Nogung(P_8),\;Chok-samni(S_{36}),\;Hyopko(S_6),\;Sugu(GV_{26})$. 3. The acupoints used frequently for oral ulceration were $Hapkok(LI_4),\;Nogung(P_8),\;Chok-samni(S_{36}),\;Kokchi(LI_{11}),\;Sotaek(SI_1),\;Pisu(B_{20}),\;Wisu(B_{21}),\;Samgan(LI_3),\;Yomchon(CV_{23}),\;Chichang(S_4)$. 4. The acupoints used frequently for mycolic stomatitis were $Hapkok(L_4),\;Chichang(S_4),\;Hyopko\;(LI_4),\;Sungjang(CV_{24}),\;Samumgyo(SP_6)$. 5. The acupoints used frequently for halitosis were $Naejong(S_{44}),\;Chok-samni(S_{36}),\;Chung-wan\;(CV_{12}),\;Sang-wan(CV_{13}),\;Hawan(CV_{10}),\;Kongson(SP_4),\;Wisu(B_{21}),\;Nogung(P_8),\;Sugu(GV_{26}),\;Sungjang(CV_{24})$. 6. The acupoints used frequently for thirst were $Sosang(L_{11}),\;Sangyang(LI_1),\;Sotaek(SI_1),\;Kwanch'ung(TE_1),\;Ch'\bar{o}kt'aek(L_5),\;T'ae-gye(K_3),\;Kokt'aek(P_3),\;Sugu(GV_{26}),\;Samgan(LI_3),\;Igan(LI_2),\;T'aech'ung(Liv_3),\;Sojangsu(B_{27})$. 7. The acupoints used frequently for bitter were $Yangn\bar{u}ngch'\bar{o}n(G_{34}),\;Hy\bar{o}njong(G_{39}),\;Kwanch'ung(TE_1),\;Tamsu(B_{19}),\;Chokkyu\bar{u}m(G_{44}),\;Y\bar{o}n-gok(K_2),\;Shinmun(H_7),\;Chok-Samni(S_{36})$.

• 한국식품영양학회지
• /
• 제20권4호
• /
• pp.399-405
• /
• 2007

The quality characteristics of breads made by adding levels of 30%, 60%, and 100% aloe gel were investigated. The 60% aloe gel sample had a larger dough volume than the control dough. Also, the loaf volume and specific volume of the bread made with 60% aloe gel were larger than those of the control bread. The pasting temperature increased gradually with the increasing amounts of substituted aloe gel as compared to wheat flour with water added$(66.5{\pm}12^{\circ}C)$; the wheat flour with 100% aloe gel had a pasting temperature of $90.7{\pm}1.1^{\circ}C$. Peak viscosity decreased gradually with increasing amounts of aloe gel when compared to the wheat flour with water added. Setback also was decreased gradually with the increasing amounts of aloe gel as compared to the wheat flour with added water. From the setback decrease it is suggested that the aloe controlled retrogradation of the bread during short-term storage. The crumb color of the bread made with the aloe gel was not significantly different to that of the control bread, and the color of the crumb was yellow-white. Bread hardness decreased gradually with increasing amounts of the substituted aloe gel. However, bread gumminess and chewiness increased gradually with increasing amounts of aloe gel. The springiness of the bread made with 100% aloe gel was lower than that of the control bread. With regard to flavor and taste, the bread made with 100% aloe gel produced a green-like odor and had a bitter taste. The mouth feel of the breads made with aloe gel was considered soft and moist. The overall acceptabilities of the breads made with 30% and 60% aloe gel were not significantly different from the control bread, but the bread made with 100% aloe gel had a green smell and bitter taste. Yet accordingly, the results indicate that functional and health products with improved quality could be developed by adding aloe gel to breads and cakes.

• 한국식품조리과학회지
• /
• 제23권6호
• /
• pp.839-847
• /
• 2007

The aims of this study were twofold: i) to investigate changes in the sensory characteristics and consumer preference of diluted espresso drinks according to different dilution rates; ii) to compare the physicochemical characteristics between diluted espresso coffees, using the preferred coffee of this study and commercial products from coffee shop chains. Descriptive analysis using a 15 cm line scale, and a consumer preference test were carried out by 6 trained panelist,; and 50 consumers (F=39, M=11), respectively. Appearance (transparent, black), odor (bitter, rich), taste (bitter, burnt, astringent, umami, sour), and mouth-feel (aftertaste, body, coarseness, oily, roughness, soft-swallowing) were significantly different among the 3-, 5-, 7-, 9-, and 11-times dilution rates. In particular, the sensory characteristics associated with mouth-feel showed obvious differences with the dilution rates. In the consumer preference test, the 9-times diluted espresso had the highest preference, whereas the 3-times diluted espresso showed the lowest preference. Moreover, the 9-times diluted espresso demonstrated similar physicochemical characteristics such as pH, sugar content, and total solid content to those of the commercial diluted espresso drinks from coffee shop chains. In conclusion, the sensory characteristics and consumer preference of the diluted espressos were influenced by the dilution rates.

• 한국식품조리과학회지
• /
• 제29권3호
• /
• pp.223-231
• /
• 2013

This study was carried out for the purpose of inquiring into the effects on shelf-life, quality characteristics, and antioxidant activities, of Majakgwa. This study also regards to the use fermented turmeric powder at varying concentrations in the recipe. The proximate composition of fermented turmeric powder, crude fat, carbohydrate, crude protein, and crude ash was decreased. Viewed division compared to the freeze-dried turmeric curcumin content was increased during fermentation due to the increase of mineral content. With an increased of the amount of fermented turmeric powder used in Majakgwa recipes, the pH of the dough was higher than that of the controlled group. The acid value of Maejakgwa was lowered down, and most effectively controled when adding Turmeric power by 3~6%, and the peroxide value shows high antioxidant ability from the initial storagr period when adding 6%. TBA value appears to have the highest antioxidant ability, when adding 6%, showing lower increasing rate than that of sample group added 0~3% Turmeric powder. When added 9% or more, however, it shows higher TBA value comparing with normal Maejakgwa, the reference group, which indicates on the contrary that the antioxidant ability is lowering. The bitter taste, exterior color, incense of Turmeric, solidity, and crispy level of Maejakgwa with fermented Turmeric powder have been increased significantly as per increase of fermented Turmeric powder, and the sample group added with 9% have shown the best result in the overall taste level. It is anticipated that adding 6~9% of fermented Turmeric powder can increase the storage capability to give the best taste level and effective antioxidant ability by minimizing the off-flavor and bitter taste, through the research as above, which would be the most appropriate blending ratio of Turmeric powder for producing Maejakgwa.

• 동의생리병리학회지
• /
• 제21권6호
• /
• pp.1506-1512
• /
• 2007

In order to investigate the totale yield, the content of soluble polysaccharide and the others of FEW extract from the yeast fermentated Ganoderma lucidium by supersonic method, the yeast strain was inoculated after pretreatment and subsequently followed fermentation and supersonic extract. The main construction of the extract method is composed of the main glucose and together with the xylose, fucose, galactose and mannose. Results show that because of the generated lactic acid and ethanol, pH value of extract decreases and the safety as well as the preservation is improved. The extract yield, the total soluble polysaccharide, SOD-like activity, cytotoxic effect and growth inhibitory effect against cancer cell line are much higher in FE method than RE method, especially FEW3 extracts fermented during 24hrs. It is concluded that yeast fermentation makes the extract yield increase because of the cell disintegration, the useful ingredients of the germ body, the metabolic products, the insoluble ingredients due to the generation of ethanol, and the cell fragmentation caused by the supersonic waves vibration. Content of generated ethanol, total soluble polysaccharide and extract yield all increase during the fermentation time from 24 to 72 hours and the optimum fermentation condition is at $27^{\circ}C$ for 72 hours. The bitter taste and smell of the Ganoderma lucidium extract is diminished, fragrant-bitter taste and smell is generated so that the whole functional quality is improved.