• 한국식품저장유통학회지
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• 제13권4호
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• pp.457-464
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• 2006

단백질원으로 참치자숙액 1, 3, 5%를 원료에 첨가하여 고추장을 제조한 후 이화학적변화를 측정하였다. 숙성 중 고추장의 pH는 참치자숙액 첨가량에 관계없이 감소하였고, 적정산도는 증가하였다. 숙성 30일 후 아미노태질소 함량은 대조구 171.59 mg%에서 참치자숙액 5% 첨가의 경우 191.10 mg%로 증가한 후 감소하였다. 환원당 함량은 모든 시료에 있어서 숙성 30일에 최대치를 보였다가 감소하는 경향을 보였는데 대조구에 비해 참치자숙액을 첨가한 시료가 높았다. 숙성 중 $\beta-amylase$ 역가 또한 숙성 30일에 최대치를 보였다가 감소하였다. 유리아미노산 함량은 참치 자숙액 첨가량의 증가와 더불어 증가하였다. Hunte L, a, b 간은 고추장의 숙성 중 감소하였으며, 숙성 90일 후 관능검사 결과는 참치자숙액을 첨가한 고추장이 대조구에 비해 관능적으로 우수함을 보였다.

• Journal of Dairy Science and Biotechnology
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• 제31권1호
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• pp.51-58
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• 2013

Emerging studies suggest that vegetables or fruit juices deemed to be potential alternative base medium for lactic acid bacteria fermentation. Until now, limited studies have been carried out to evaluate such applications. Thus, the objective of present study is that lactic acid bacteria were evaluated for their viability at low pH, growth during storage at low temperature, and $CO_2$ formation. Furthermore, the effects of grapefruit extract with respect to cell viability, sensory ability, and organic acid production were evaluated for these strains. The probiotic properties of the strains, including acid tolerance, bile tolerance, and adhesion to human intestinal epithelial cells (HT-29 cells), prebiotic characteristics, and safety features were examined. All strains survived in MRS medium broth adjusted to pH 3.8, at $10^{\circ}C$ for 6 days, and did not produce $CO_2$ to check post fermentation. The medium of grapefruit extract fermentation by Lactobacillus plantarum CJIH 203 resulted in maximal viable counts, compared with other strains, and the extract subsequently tasted sour due to the presence of lactic acid. Lactobacillus plantarum CJIH203 was highly resistant to artificial gastric juice and intestinal juice, while Lactococcus lactis SJ09 strongly adhered to HT-29 cells. Tagatose showed the greatest ability to enhance the growth of L. plantarum SJ21, relative to the other strains. All strains were verified by safety tests such as hemolysis, gelatin hydration, and urea degradation. Therefore, these strains could be promising candidates for use in reducing excessive post-fermentation and functional products.

• 농업과학연구
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• 제49권3호
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• pp.571-582
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• 2022

Cacao, a major ingredient for making chocolate, has been shown to have potent antioxidant effects. The consumption of raw cacao has beneficial effects on health. This study determined the fermentation properties of yoghurt that was manufactured with cacao nibs (Theobroma cacao L.). The pH of the yogurt containing the cacao nibs was lower than that of the control, and this reduction was both concentration and fermentation time-dependent. Furthermore, the number of lactic acid bacteria in the yogurt made with cacao and its viscosity increased in a cacao nibs dependent manner. In particular, the yoghurt with 5% cacao nibs added had the highest number of lactic acid bacteria at 48 hours at the end point of the fermentation. Whey protein degradation in yogurt containing cacao nibs increased with the fermentation time, and the organic acid production, especially lactic acid, in the yogurt containing cacao nibs increased significantly after 16 hours of fermentation. In addition, the total polyphenol content of the yogurt containing cacao nibs increased, which was proportional to the amount added. Sensory evaluations of the yogurts indicated that overall taste was less desirable as cacao nib loadings increased from 1 to 5% compared with controls. This result is due to the excessive acidity, which was strongly perceived in the absence of added sugar. The development of yogurts with cacao nibs is expected to contribute much to the appeal of fermented milk.

• 한국식품조리과학회지
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• 제16권1호
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• pp.75-83
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• 2000

The effects of salting methods on sensory and microbiological properties of Kakdugi were evaluated during fermentation at 10$\^{C}$ for up to 52 days. Kakdugi samples were prepared by 4 different salting methods at the final salt concentration about 1.5%, which was appropriate for organoleptic quality. The salting methods for radish cubes(2cm size) of Kakdugi included; 1) Treatment S-1: spraying dry salt uniformly onto the radish cubes, at the concentration of about 1.5%(w/w) and cured for 1 hr, 2) Treatment S-5: spraying dry salt uniformly onto the radish cubes, at the concentration of about 1.2%(w/w) and cured for 5 hr, 3) Treatment B-1: brining radish cubes in a 8.5%(w/v) salt solution and cured for 1 hr, 4) Treatment B-5: brining radish cubes in a 4.0%(w/v) salt solution and cured for 5 hr. During the early stage of fermentation, sensory test showed higher scores in the overall acceptability of Kakdugi prepared with salting methods S-1 and S-5 than those with B-1 and B-5. However, the trend of acceptability has been reversed by the treatments B-1 and, more notably, by B-5 at the later stage of fermentation. The counts of lactic acid bacteria increased remarkably and then decreased gradually after the optimum ripening period. The major lactic acid bacteria isolated and identified from Kakdugi were Pediococcus, Streptococcus, Leuconostoc, and Lactobacillus.

• Food Science and Biotechnology
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• 제16권1호
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• pp.146-149
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• 2007

Dynamic rheological properties of hot pepper-soybean paste (HPSP) mixed with xanthan gum were evaluated at different gum concentrations (0.3, 0.6, and 0.9%) and fermentation times (12 and 24 week). Magnitudes of storage (G') and loss moduli (G") in the HPSP-xanthan gum mixture systems increased with an increase in frequency ($\omega$), while complex viscosity (${\eta}^*$) decreased. G' values were higher than the G" values over most of the frequency range (0.63-63 rad/sec), and were frequency-dependent. The dynamic moduli (G', G", and ${\eta}^*$) of the HPSP-xathan mixtures were lower than those of the control (0% gum). The differences between the dynamic moduli values at 12-week and 24-week fermentation decreased with increasing gum concentration, showing that xanthan gum can be used to stabilize and improve the viscoelastic rheological properties of HPSP. The G' value of the HPSP-xathan mixtures increased with an increase in gum concentration from 0.3 to 0.9%, whereas the G" decreased. The ability of xanthan gum to increase the elastic properties in the HPSP-xanthan mixture systems seemed to be the result of the incompatibility phenomena existing between xanthan gum and glutinous rice starch.

• 한국식품영양학회지
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• 제31권1호
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• pp.117-126
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• 2018

Aronia makgeolli was manufactured using Asp. kawachi (AK) and Asp. awamori (AA) with tannase activity, and physicochemical properties were examined during the fermentation period. The pH was decreased during the fermentation period after the first day, while the acidity increased. Reducing sugars increased highly on the first day of fermentation, and then they gradually decreased as the fermentation period elapsed. On the 7th day of fermentation, it was in the range of 0.38~0.61%. The alcohol content gradually increased during the fermentation period and it ranged from 13.4~14.2 v/v% by the 7th day of fermentation, and the alcohol content of makgeolli added with Aronia was somewhat lower than that of makgeolli prepared without aronia. The L value increased as the fermentation period elapsed, and the L value of makgeolli added with aronia increased rapidly. The a value gradually decreased, while the b value gradually increased as the fermentation period elapsed. The content of total polyphenols increased during the fermentation period of AK makgeolli. However, the AA makgeolli was not significantly increased, as compared to the initial stage of fermentation, and it was lower than that of the AK makgeolli. The radical scavenging activity of the DPPH was higher in the makgeolli added with aronia, and the antioxidant activity of AA makgeolli was higher than that of AK makgeolli. In the sensory evaluation, in the AK makgeolli, the palatability deteriorated due to the bitter taste and the astringent taste derived from the aronia. However, in the AA makgeolli, astringent taste was very weak and the sensory quality was good.

• 수산해양교육연구
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• 제24권6호
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• pp.755-762
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• 2012

Qualities properties of fish sauce made jack mackerel (Trachurns japonicus) at different salt concentrations (25~35%) for 240 days at fermentation temperature ($25{\sim}55^{\circ}C$) were investigated. Total nitrogen content of the fish sauce made jack mackerel at 25% salt concentration after 240 day of fermentation was higher than those of 30%, 35% salt concentration. Total nitrogen content was increased under the same condition as fermentation temperature increased except at $55^{\circ}C$. Amino nitrogen contents at 25% salt concentration after 240 day of fermentation at 35, 45, $55^{\circ}C$ were 949.3, 812.8 and 834.4 mg/100 g, respectively. Those at 25, $55^{\circ}C$ fermentation temperature were 811.2 and 614.8 mg/100 g, respectively. The amino acid nitrogen content at 30 and 35% salt concentration ware lower than 20% salt concentration and that after 240 day of fermentation at $55^{\circ}C$ was lowest. The volatile basic nitrogen content increased during fermentation as fermentation temperature increased. However, increasing salt concentration controlled the formation of volatile basic nitrogen. Histamine content of samples fermented at $25{\sim}55^{\circ}C$ after 240 days were 9~20 mg/kg showing that it was not significantly different among salt concentration. The results indicated that the controlled salt concentration and fermentation temperature could be used as a successful process for fish sauce of jack mackerel as an unused resource.

• 한국식생활문화학회지
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• 제34권3호
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• pp.353-360
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• 2019

To optimize the fermentation period of lightly salted Oiji, 3% salt was added to cucumbers that were fermented at $27{\pm}1^{\circ}C$ for 3, 4, 5, 6, or 7 days, after which their physical properties (moisture content, salinity, pH, acidity, hardness) and sensory characteristics (acceptance test, difference test) were evaluated. The moisture content was highest at day 6. Hardness slowly increased as fermentation time increased, but not significantly. The pH was highest after 3 days of fermentation, and tended to decrease as fermentation time increased, with the largest drop occurring between 4 and 5 days, and the lowest pH occurring between 6 and 7 days. Acidity was lowest after day 3 of fermentation and highest after day 7. Acidity tended to increase as fermentation period lengthened. The L-value tended to decrease as salt concentration increased. The a-value declined from day 3 to day 5, then increased significantly by day 7. The b-value was highest after 7 days, with a tendency to increase as the fermentation progressed. Acceptance test results were highest for taste and overall acceptance after 5 days of fermentation. The difference test showed that the optimal lightly salted Oiji fermentation period was approximately 5 days. These results indicate that lightly salted Oiji fermented for 5 days produced the highest acceptance.

• 한국식품조리과학회지
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• 제21권1호
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• pp.1-11
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• 2005

The application of Dongchimi liquid into Naengmyon broth for the improved eating quality of Naengmyon was scientifically explored by reviewing the quality properties of the product. Primarily, the optimum fermentation conditions for Dongchimi from which the liquid portion was extracted were pursued and the optimum mixing ratio was sought on the basis of sensory and microbiological properties of the product. The liquid portions which had been periodically extracted from Dongchimi at intervals of two or five days during fermentation at $10^{\circ}C$ were added to Naengmyon broth. The treatments were prepared with three levels, namely, basic broth only('A') and the ratios of 3:7(v/v, 'B') and 5:5(v/v, 'C') of Dongchimi liquid and basic broth, respectively. According to assessments of Dongchimi liquid on taste and intensity based on sensory analyses, the organoleptic factors such as color, smell, sour taste, carbonated taste, and overall acceptability were given higher values from day 11 to day 17 in all items. As for the assessment of Dongchimi liquid on intensity, color, sour odor, moldy odor, and carbonated taste have shown the increasing scores during with high intensities while those for clearness has stayed low. Most of the phenomena observed from the Naengmyon broth substituted with $30\%$ (Treatment 'A') and $50\%$ (Treatment 'B') of Dongchimi liquids with different storage periods ensued much of the previous fermentation pattern of Dongchimi itself. Organoleptic assessment on taste and its intensity showed that better(the best) scores could be obtained at between day 16$\~$25(17) and 13$\~$20(15) for Treatments A and B, respectively. The intensity scores of taste for color, smell, carbonated taste, sour taste, and mouthfeel were increased while those for clearness, palatability, and meaty ones were decreased with lapse of fermentation. The numbers of total cell and lactic acid bacterial counts of Dongchimi has increased until day 13 and then decreased in the later stages. Total cell count and lactic acid bacterial counts of Naengmyon broth also increased until the 13th day and then they began to decrease. It was also proven that slightly over-ripened Dongchimi liquid was more preferable for adding into Naengmyon broth. Granting the optimum ripening period of Dongchimi liquid itself to be 13 days, both Treatment A and Treatment B were evenly favored using Dongchimi liquids slightly over-ripened at days 13 to 17. However, Treatment A was more favored than Treatment B when Dongchimi liquid over-ripened for 20 to 26 days was used.

• 한국식품과학회지
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• 제45권3호
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• pp.267-273
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• 2013

본 연구에서는 메밀을 효소처리를 통해 당화시킨 후, 첨가량을 달리하여 발효유에 첨가하고 휘발성 향기성분과 발효특성을 비교하였다. 휘발성 향기성분은 HS-SPME기법을 이용하여 GC-FID와 GC-MS로 분석하였고, 발효특성은 24시간 발효시키는 동안 6시간 주기로 pH와 적정산도를 측정하였으며, 24시간 발효시킨 후 점도와 색도, 생균수를 측정 및 비교하였다. Ketone류와 acid류가 주로 동정되었는데 메밀 당화 용액의 첨가량이 증가할수록 발효유와 같은 유제품에서 전형적인 버터 향을 내는 diacetyl과 크림 향과 fresh함을 부여하는 2-heptanone, 산패취를 내는 butanoic acid가 증가하였고, 식초 향을 강하게 내는 acetic acid와 acetone 향을 내는 2-butanone이 감소하였다. 따라서 메밀을 당화시켜 발효유에 첨가함으로써 향기품질이 개선되었다고 판단할 수 있었고, 그 원인으로는 미생물학적 요인이 가장 크며 이에 대한 심도 깊은 연구가 필요하다고 판단된다. 메밀 당화 용액의 첨가량이 증가할수록 pH는 발효 6시간 후 까지 급격하게 감소하는 경향을 보이다가 이후에는 완만히 감소하였고, 적정산도는 그와 역으로 유사하게 발효 6시간 후까지 급격하게 증가하는 경향을 보이다가 이후에는 완만하게 증가하였다. Curd의 주성분인 casein이 상대적으로 적어졌기 때문에 점도는 메밀 당화 용액의 첨가량이 증가할수록 현저하게 감소하는 경향을 보였다. 색도는 명암을 나타내는 L값만이 유의적인 차이를 보이며 감소하여 색이 진해졌다는 것을 알 수 있었고, 메밀 당화 용액의 첨가량이 증가함에 따라서 생균수가 증가하는 경향을 보였다. 이는 메밀을 당화하여 얻을 수 있는 포도당과 기존에 다량 존재하는 식이섬유로 인해 유산균의 생육이 촉진된 것으로 판단되었다. 즉 본 실험을 통하여 메밀 당화 용액의 첨가량이 증가함에 따라 발효유의 발효특성의 차이가 있음을 확인하였고 또한 메밀 발효유의 향기품질을 향상시키는데 도움을 줄 수 있음을 확인하였다.