• 한국축산식품학회지
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• 제34권4호
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• pp.403-407
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• 2014

Changes in Maillard reaction of pidan white were monitored with $A_{294}$, fluorescence intensity, and browning intensity during pickling in the absence and presence of Chinese black tea extract (Camellia sinensis) at levels of 2% and 5% together with 0.2% $ZnCl_2$ or 0.2% $CaCl_2$ up to 3 wk, followed by ageing for another 3 wk. Browning intensity and $A_{294}$ of pidan white increased with increasing pickling/ageing, while fluorescence intensity decreased during ageing (p<0.05), irrespective of treatments. At wk 6, pidan white treated with 0.2% $ZnCl_2$ and 0.2% $CaCl_2$ showed slightly higher browning intensity, fluorescence intensity and $A_{294}$ than those treated with divalents together with Chinese black tea (p<0.05). Free amino group and sugar contents showed continuous decrease during pickling and ageing irrespective of tea and cations used. However, pidan treated without Chinese black tea extract showed significantly lower free amino group and sugar during the ageing of 6 wk (p<0.05). Thus, Chinese black tea extract had an inhibitory effect on the Maillard reaction during ageing of pidan white.

• Preventive Nutrition and Food Science
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• 제21권4호
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• pp.348-354
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• 2016

This study investigated the physicochemical characteristics of black garlic (BG) after different thermal processing steps. Compared with fresh garlic (FG), the moisture content and pH in BG decreased significantly, while the ash content and browning intensity increased during thermal processing. The total mineral and the free sugar contents were significantly higher than that of the BG2 and BG4 samples, respectively. The free sugar content increased by 16-fold in the BG cloves compared with that of FG, while the amino acid content increased during the first stage of thermal processing, and subsequently decreased. The thiosulfinate content in all samples decreased to during thermal processing. The pyruvic acid content initially increased and then decreased during thermal processing. These results contribute to our understanding of the role of thermal processing in the quality formation of BG.

• Journal of Periodontal and Implant Science
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• 제16권1호
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• pp.93.1-93.1
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• 1986

• 한국식품영양과학회지
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• 제41권12호
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• pp.1693-1700
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• 2012

본 연구는 흑미를 첨가하여 막걸리를 제조하여 항산화 및 발효특성을 살펴보았다. 항산화 활성은 대조구에 비해 흑미 첨가구가 높았으며 특히 DPPH 라디칼 소거능은 안토시아닌 함량과 비례하였다. 발효 3일째, pH는 급격히 감소하였으며 대조구에 비해 흑미 첨가구가 낮았다. 환원당과 유리당은 1일째 급격히 증가하였다가 그 이후 감소하는 경향을 나타내었는데 이는 발효 초기에 당화 효소 활성으로 쌀의 전분이 glucose와 maltose 등으로 분해되기 때문이다. 모든 유기산은 발효 동안 증가하였으며 lactic acid가 가장 높은 증가율을 나타내었다. 발효 동안 흑미 첨가 막걸리의 lactic acid와 succinic acid는 대조구와 큰 차이를 보이지 않았다. 발효 초기 젖산균수가 증가하여 3일째 최대에 달하였으며 이는 lactic acid가 급증한 시기와 일치하였다. 또한 흑미 첨가량이 많을수록 젖산균수가 높았다. 색도는 흑미의 붉은색의 영향으로 대조구에 비해 흑미 첨가구의 a값이 높았다. 관능검사 결과 외관은 흑미 첨가구가 높은 점수를 받았으나 전체적으로 단맛과 신맛의 영향을 받아 대조구와 20% 첨가구를 선호하는 것으로 나타났다. 흑미를 첨가할수록 항산화 성분은 증가하나 관능평가 결과로 보았을 때 흑미는 20% 수준 첨가하는 것이 바람직한 것으로 나타났다.

• 한국식품조리과학회지
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• 제32권3호
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• pp.307-315
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• 2016

Purpose: The central composition design was used to optimize the mixture conditions of black garlic extract. Methods: The response surface methodology (RSM) was carried out from concentration of black garlic extract ($X_1$) and the amount of the black garlic extract ($X_2$) as independent variables, and salts ($Y_1$), reducing sugars ($Y_2$), the content of total phenolic compounds ($Y_3$) and ABTS radical scavenging activity ($Y_4$) as dependent variables. We confirmed the conditions that salinity was minimized and reducing sugar, total phenolic compounds and ABTS radical scavenging activity had maximum values through the response surface analysis. Results: All results had saddle points in originally set up conditions hence, ridge analysis was carried out for narrowing the experimental area. The minimum salt concentration was 16.03% at black garlic extract concentration of $14.84^{\circ}brix$ and contents of 9.26%. Reducing sugar content had maximum of value 7.30 g/mL at $24.58^{\circ}brix$ and contents of 8.08%. Total phenolic compounds contents and ABTS radical scavenging activity had maximum values at black garlic extract concentration of 20.33 and $25.02^{\circ}brix$. The results indicate that addition of black garlic extract contributed to increased reducing sugar, phenolic compounds contents and antioxidant activity of the soy sauce, but the salt concentration was not significantly affected. Conclusion: Based on the results of RSM, the optimum ranges of addition conditions for lowering the salt concentration and, increasing the sensory and functional ability of soy sauce were as follows: black garlic extract concentration of $15-25^{\circ}brix$ and content of 7.8-9.3%.

• 현장농수산연구지
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• 제23권1호
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• pp.39-48
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• 2021

In this study, characteristics of solid-state fermentation distilled spirits with nuruk (fermentation starter) and sorghum were investigated. The starch digestion activity was highest in black koji (A. usamii) at 359.15 U/g dry base, white koji (A. luchuensis) at 306.98 and yellow koji (A. oryzae) at 15.31 was followed. The pH of the solid-state fermented mash in yellow, white and black koji showed 5.09, 4.46 and 4.50 respectively with significant differences (p<0.001). The total acid content of white and black koji was 0.73% as citric acid. The alcohol content of mash prepared with yellow, white and black koji was 4.34, 4.24, 3.89% respectively. The contents of reducing sugar showed 3.28, 3.23 and 2.64%. Total sugar were 14.88, 17.84 and 17.60% respectively. The alcohol content of each distillate ranged from 44.3 to 39.9%, and the furfural content in yellow koji was 1.25 times lower than the others.

• 한국식품영양과학회지
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• 제46권6호
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• pp.671-680
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• 2017

본 연구 결과 검은콩 물 에탄올 추출물과 Lactobacillus rhamnosus GG(LGG)와 Bifidobacterium animals subsp. lactis BB-12(BB-12)를 이용하여 발효시킨 발효검은콩 물 에탄올 추출물의 발효 전과 후의 성분변화를 분석하고, 검은콩과 검은콩 발효 추출물이 모유두 세포 성장에 미치는 효과를 알아보기 위해 primary 인간 모유두 세포(HFDPC)에 검은콩 추출물(BWE, BEE)과 발효검은콩 추출물(BWE-F, BEE-F)을 다양한 농도로 처리하여 세포독성을 확인하였으며, 이를 바탕으로 적정 처치 농도를 결정하여 모발 성장촉진(VEGF와 KGF/FGF7)과 억제($TGF-{\beta}1$과 AR)에 관여하는 유전자 발현을 mRNA 수준에서 확인하였다. 나아가 검은콩 추출물이 HFDPC의 생존 촉진에 미치는 영향을 Akt와 Erk의 인산화 활성을 통해 비교 분석하였다. LGG와 BB-12를 이용하여 발효시킨 검은콩은 발효가 진행됨에 따라 pH, 총폴리페놀, 총당 환원당의 함량이 감소하였으며, 검은콩 4종 추출물(BWE, BEE, BWE-F, BEE-F) 중 BWE, BEE, BWE-F가 VEGF의 mRNA 발현을 증가시키고, 모든 처리군에서 KGF/FGF7의 mRNA 발현을 유의적으로 증가시킴을 확인할 수 있었다. 나아가 BWE, BEE, BWE-F가 Erk의 활성을 증가시켰음을 확인할 수 있었다. 따라서 검은콩 물 추출물과 검은콩 에탄올 추출물, 그리고 발효검은콩 물 추출물이 인간 모유두 세포의 세포성장에 모발 성장 촉진인자의 활성과 Erk의 활성화 등을 통한 기전으로 긍정적인 영향을 미침으로써 모발 성장 및 모발 건강을 위한 기능성원료로서의 가능성을 확인할 수 있었으며, 유산균 2종(LGG, BB-12)을 이용한 발효검은콩이 검은콩과 비교하여 모발 성장 촉진 관련 단백질 발현에서는 유의적인 우월성을 가지지는 않음을 확인하였다. 추후 다른 유산균 균 총을 이용한 발효검은콩의 연구와 더불어 보다 정밀한 발효를 통한 검은콩 추출물의 성분과 조성의 변화를 바탕으로 한 모발 성장 및 모주기 관련 연구가 이루어져야 할 것이라 생각된다.

• 한국식품저장유통학회지
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• 제8권4호
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• pp.449-455
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• 2001

키위와 무를 첨가하여 42$^{\circ}C$에서 72시간동안 발효시킨 검정콩 청국장의 pH, 총산, 환원당, 질소화합물 및 무기질 함량을 조사하였다. 검정콩 청국장의 발효중 pH는 증가하였고, 총산은 감소하였으며, 키위를 첨가한 검정콩 청국장을 제외한 시료구 모두 24시간 이후로 급격한 변화를 나타내었다. 환원당은 24시간을 전후하여 증가하다가 감소하였고, 검정콩 청국장은 가장 함량이 많았으며, 나머지 청국장은 비슷하였다. 아미노태 질소는 발효 24시간 이후부터 급격히 증가하였으며, 키위와 무를 첨가하므로 검정콩 단백질의 분해율을 증진시켜 대두 청국장과 비슷한 함량을 나타내었다. 암모니아태 질소는 72시간 이상 발효할 때에는 검정콩 청국장이 대두 청국장에 비하여 적은 함량을 나타내었다. 무기질은 K가 가장 많았고, 다음으로 P > Mg > Ca순으로 많았으며, 대체로 검정콩 청국장류가 대두 청국장보다 비슷하거나 약간 많았다.

• Preventive Nutrition and Food Science
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• 제16권2호
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• pp.142-149
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• 2011

The purpose of this study was to elucidate the physicochemical and microbiological properties of Korean traditional rice wine, Makgeolli, supplemented with black garlic extract during fermentation. Black garlic extract was diluted with distilled water to produce 0.5% and 1.0% black garlic solutions. Those solutions were then used to make rice solutions which included 2 kg rice, 40 g Nuruk (a fermentation starter), and 14 g yeast. After being mixed, the rice solutions were fermented for 7 days in a water bath at $28^{\circ}C$. The alcohol contents of the control, 0.5% and 1.0% black garlic Makgeolli were 16.9, 16.0, and 16.2%, respectively. Total acidity, total soluble solids, and color increased throughout the fermentation process. There was an increase of microorganisms throughout the fermentation period in all the samples. Glucose was the highest free sugar, and succinic acid was the highest organic acid detected in all the samples. Thirty nine volatile compounds were detected in black garlic Makgeolli.

• Asian Journal of Business Environment
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• 제11권4호
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• pp.31-38
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• 2021

Purpose: This paper uses the resource-dependency theory to present the case of the Pakistan sugar industry to highlight how the industry uses a strategic alliance to gain a powerful bargaining position over its critical dependencies. The case of the Pakistan sugar industry is well-known and it is common knowledge that the alliance or the cartel within it is responsible for frequent price hikes and sugar supply shortages in the country. Research design, data and methodology: We use a case study, qualitative document analysis design to trace how the alliance overcomes its various dependencies, and in doing so, how does it harm various stakeholder interests. Results: This paper finds that the sugar industry alliance maintains its bargaining power by manipulating sugar supply through horizontal alliances, political affiliations, underselling and under-reporting sugar stocks, purchasing sugarcane from the black market, and by gaining billions of rupees in export subsidies by hoarding stock and using its political connections. Conclusion: The paper concludes by providing a summary of the measures which the government has taken to curb this anticompetitive conduct; the most important of which is the removal of protectionist measures for sugar trade and allowing market forces to control the demand and supply of sugar in the local market.