• 한국조리학회지
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• 제18권2호
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• pp.182-196
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• 2012

본 연구에서는 다양한 효능과 기능성 및 향균작용이 있는 �牡牡� 생면에 첨가하여 최적의 조리적용을 연구하고자 하였다. 생면에서 수분함량의 결과는 생 깻잎 즙 0%를 첨가한 대조군이 가장 낮게 나타났으며 이와 반대로 동결 건조한 분말 7% 첨가한 생면이 가장 높은 수분함량을 나타내었다. 생 들깻잎을 첨가한 생면은 시료의 첨가량이 많아질수록 pH가 증가 하였다. 생 들깻잎을 첨가한 생면과 동결 건조한 들깻잎을 첨가한 생면은 L값은 생 들깻잎의 첨가량이 증가 할수록 그 값이 감소하는 경향을 보였다. a값은 생 들깻잎의 첨가량이 증가할수록 유의적으로 감소하는 경향을 보였다. 생 들깻잎을 첨가한 생면의 중량은 생 들깻잎을 첨가할수록 무게가 유의적으로 감소하는 경향을 보였다. 부피의 경우는 중량과 정반대의 결과를 나타냈다. 탁도의 경우는 생 깻잎과 동결 건조한 깻잎의 첨가량이 증가할수록 탁도가 감소하는 경향을 보였다. 생 깻잎을 첨가한 생면의 경도(Hardness)는 생 깻잎의 첨가량이 증가할수록 경도는 유의적으로 감소하는 경향을 보였다. 탄력성(Springiness)과 씹힙성(Chewiness), 응집성(Cohesiveness)은 생 깻잎의 첨가량이 증가할수록 값이 유의적으로 감소하는 경향을 보였다. 깻잎 생즙, 동결 건조 �牡� 분말을 첨가하여 제조한 생면을 미생물 변화는 저장 0일에는 모든 첨가군에서 미생물이 검출되지 않았다. 깻잎의 첨가량이 증가할수록 미생물 균의 수가 줄어들었다. 생 들깻잎을 첨가한 생면의 관능검사를 결과는 외관(Appearance)과 향(Flavor), 색(Color), 맛(Taste), 조직감(Texture)은 9% 첨가가 모든 부분에서 가장 높은 점수를 얻었다. 전체적인기호도(Overall acceptability)는 9% 첨가가 7.67로 가장 높았고, 동결 건조한 들깻잎을 첨가하여 제조한 조리면의 외관, 냄새, 색, 맛, 조직감, 전반적인 품질을 평가항목으로 관능검사를 결과는 외관(Appearance)과 향(Flavor)은 3% 첨가가 7.60으로 가장 높았다. 색(Color)과 맛(Taste)은 3% 첨가가 7.67로 가장 높았다. 조직감(Texture)은 3%와 5% 첨가가 6.87, 6.20로 가장 높았다. 전체적인 기호도(Overall acceptability)는 3%첨가가 7.07로 가장 높았다. 생들깻잎은 9% 첨가시, 동결건조 깻잎은 3% 첨가시 최적의 맛을 나타냈다.

• 한국식품영양과학회지
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• 제35권5호
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• pp.583-587
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• 2006

당 및 lysine 혹은 당-lysine 혼합모델 수용액에서 감마선 조사에 의한 갈변도 변화 및 화학적 특성을 연구한 결과 감마선 조사에 의한 비효소적 갈변반응은 당 및 아미노산 단독 환경에서는 일어나지 않았으며, 당-아민 환경에서 진행되는 것으로 나타났다. 당-lysine 혼합용액의 감마선 조사에 의한 갈변 반응성은 당의 종류에 따라 다르게 나타났으나, 당의 감소와 갈변도 사이의 상관관계는 없었다. 비환원당인 sucrose는 감마선 조사에 의해 환원력이 생성되었으며, 다른 당에 비해 높은 갈변 반응성을 나타냈다.

• 한국버섯학회지
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• 제4권4호
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• pp.144-213
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• 2006

The mushroom production reached to 1000 billion won in monetary value in Korea. We, however, do not have systematic terminology dictionary published yet. Recently new varieties of medicinal mushrooms in addition to culinary mushrooms are being introduced steadily through out the world. This makes the necessity of coordinated and consistent arrangement of terms involved in culture, cultivation and physiological aspects of mushrooms. Various components in relation to the medicinal and physiological functionality also poses ambiguity in terminology along with the terms used in breeding and genetic researches. Moreover, some of the scientific terms are being used erroneously. In order to help mushroom cultivators, students, and mushroom business personnel in understanding the terms on mushroom science and technology we intended to collect and organize all the terms related to mushroom morphology and cultivation, poison and medicinal functionality, processing and utilization, and so on. Thirteen professionals from each field participated in this project. The fields included here are : 1) Genetics and breeding of mushrooms, 2) Cultivation and physiology of mushrooms, 3) Taxonomy and ecology of mushrooms, 4) Processing and functional components, 5) Blight and insects of mushrooms.

• 한국식품영양과학회지
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• 제34권10호
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• pp.1509-1513
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• 2005

새로운 기능성 식품 소재를 개발하기 위하여 대두박으로 부터 HP-20 수지를 이용하여 식용조사포닌을 분리한 후 이들에 대한 항암 및 면역 활성을 조사하였다. 분리한 식용사포닌은 1,000 ${\mu}g/mL$의 농도에서 A-549, MCF-7 및 SW480과 같은 암세포주의 성장을 강하게 억제하였으며, 폐암세포주에 1000 ${\mu}g/mL$의 농도를 사포닌을 첨가였을 때 세포의 형태가 심하게 변화되었다. 사포닌은 생쥐의 비장으로부터 분리한 면역세포에 대하여 1 ${\mu}g/mL$의 농도까지 는 대조구에 비하여 그 증식을 유도하였으나 그 농도이상에서는 오히려 감소하는 경향을 보였다. 또한 대식세포주인 RAW 264.7에 사포닌의 처리 시 농도 의존적으로 NO의 함량이 높게 생성되었다.

• 한국식품영양과학회지
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• 제36권2호
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• pp.209-215
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• 2007

새우 가공부산물을 효율적으로 이용할 목적으로 소스를 제조하였으며, angiotensin I converting enzyme(ACE) 저해능과 성분특성에 대하여 조사하였다. 새우 가공부산물로부터 제조한 소스의 선도는 휘발성염기질소의 함량으로부터 적합성이 인정되었다. Alcalase로 30분 반응시켜 제조한 새우 소스의 수율은 53.5%를 나타내었고, ACE 저해능은 70.1%를 나타내었다. 새우 가수분해물 농축 소스는 시판 액젓과 비교하여 단백질 함량이 18.7%가 높았고, 휘발성염기질소 함량 및 염도의 경우 각각 24.0 mg/100 mL 및 9.0%가 낮았다. 새우 가수분해물 농축 소스의 총 아미노산 함량은 23,095.2 mg/100 mL이었고 주요 아미노산으로는 glutamic acid, aspartic aicd, arginine 및 lysine 등이었다. 유리아미노산 함량은 새우 가수분해물 농축 소스(2,705.5 mg/100 mL)가 시판 액젓(1,407.7 mg/100 mL)에 비하여 높았으나, taste value는 새우 가수분해물 농축 소스(81.0)와 시판 액젓(81.7) 간에 차이가 없었다. Taste value의 결과로 보아 새우 가수분해물 농축 소스의 맛에 관여하는 주요 아미노산은 aspartic acid와 glutamic acid로 판단되었다. 이상의 결과로부터 새우 가수분해물 농축 소스는 고가의 새우 액젓의 대용품으로 이용 가능하리라 판단되었다.

• 동아시아식생활학회지
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• 제16권2호
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• pp.186-191
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• 2006

The purpose of this research was to study the chemical compositions of pork for crossbred pig (female, 198 days old $102{\sim}118kg$) that were fed with tangerine byproduct from pregnancy through the whole rearing period. The samples for this study consisted of the pork from give the number of control pigs not fed with tangerine byproduct($T_0$), and the pork from give the number of study pigs fed with 8% tangerine byproduct during the whole breeding period, from the early pregnancy through the young, growing and finishing periods ($T_1$). Backfat thickness of the crossbred pigs was significantly decreased by feeding tangerine byproduct (p<0.05). The proximate composition, minerals, total amino acid, saturated fatty acid vs. unsaturated fatty acid and vitamin $B_2$ contents of loins were not significantly different among $T_0\;and\;T_1$, (p>0.05). Although those differences were not significant statistically, the tangerine byproduct tended to increase the amount of vitamin $B_1$, and decrease the crude fat and cholesterol contents.

• Nutritional Sciences
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• 제6권1호
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• pp.20-24
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• 2003

The effect of a-tocopherol on the formation and accumulation of phospholipid hydroperoxides, especially of phosphatidylcholine hydroperoxides, in the tissues of 2, 2 -azobis Hydrochloride (AAPH) - dosed rats was investigated. In a-tocopherol supplemented rats, the activities of glutathione peroxidase, catalase and superoxide dismutase were significantly inhibited, compared with the AAPH group. AAPH treatment led to oxidation of phospholipids in the liver, lungs, brain, plasma and red blood cells (RBC), resulting in a notable increase in phosphatidylcholine hydroperoxide (PCOOH). All tissues of the rats given an $\alpha$-tocopherol supplement showed an attenuation of the stimulating effect of AAPH, leading to low levels of formation of PCOOH. Also, the rats injected with AAPH and a-tocopherol showed relatively normal-appearing hepatocytes, except for a little loss of the granules. With regards to the morphological appearance of the liver, it was observed that oral intakes of a -tocopherol resulted in an antioxidant defense against attacks of peroxyl radicals. Thus, we suggest that a-tocopherol is potentially helpful in protecting membrane phospholipids against oxidative damage in vivo.

• Preventive Nutrition and Food Science
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• 제15권1호
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• pp.78-82
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• 2010

This study investigated the effects of water-soluble calcium supplements manufactured with eggshells and oyster shells on growing rats. The aim was to review the potential use of food wastes as materials for water-soluble calcium supplements as compared to water-soluble calcium supplements made from imported seaweed powder. When experimental animals were administered three types of water-soluble calcium supplements orally for six weeks, the serum calcium level of the seaweed calcium supplement group were significantly higher than that of eggshell or oyster shell-derived calcium, but blood alkali phosphatase activity, osteocalcin and urine crosslink levels were not different in the three types of calcium supplements. Bone mineral density and bone mineral content in spine, femur and tibia also were not significantly different among the groups. However, when considering body weight of each group, bone mineral density and bone mineral content of the femur were significantly higher in the oyster shell calcium supplement group. These results suggest that at least on a short-term basis, the effect of calcium supplements prepared from eggshell and oyster shell are similar to the effects of seaweed calcium supplements.

• 한국포장학회지
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• 제7권2호
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• pp.12-18
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• 2001

Increasing use of plastics in food packaging materials has led to the issue of food-plastic packaging materials mutual interactions. Rapid development of new microwavable ready-to-meal products requires suitable plastic packaging materials for safe heating with the contained food. However, data is still required to diminish consumers' safety concern about ready to meal packaging materials. Amounts and patterns of extracted materials from the ready-to-meal packaging materials of Korea and Japan by heat treatments ($120^{\circ}C$ for 30 min.) was investigated and compared by using Gas chromatography. Total peak number of extracted materials from Korea packaging materials was six while that of extracted materials from Japan's was only two. Moreover, the extracted amounts of packaging materials from Korea company was much higher than those of Japan's. Additional research is needed to justify the reason why extracted materials from packaging materials from Korea be much more occurred, and how the amounts from Korea packaging materials can be reduced.

• 한국식생활문화학회지
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• 제19권6호
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• pp.667-677
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• 2004

This study was conducted to examine contents of mineral, viscosity in the Demi-glace with added quantity of Omija extracts. Firstly, The level of mineral content in order was K, Na, P, Ca, Mg, Fe, Zn, Mn, B. The more Omija extracts, Ca, Mg, Fe, Zn, Mn, B was increased, but K, Na, P was decreased. Secondly, Viscosity of control was 538.13cP at rpm 100, and the sauce added with Omija extracts was $464.80{\sim}578.00cP$. Regardless of Omija quantity there was Psedoplastic characteristic which showed apparent viscosity was decreased even though shear rate was increased. Thirdly, Sensory characteristics of Demi-glace sauces based on preference of 5 tastes, It was founded that 2% added Omija was the best, and 1%, 0%, 3%, 5% added Omija was next in order. Finally, Sensory intensities of Demi-glace sauces based on gender and occupation of the 5 tastes : As the sourness, bitterness, hotness, salines taste of all over was Omija added quantity was many more, appeared strong intensity, it was sensory intensities of 5% Omija added sauce was the highest. But sensory intensities of sweetness, Male showed 2% Omija added sauce, Female student and cook showed control was the highest.