• 한국축산식품학회지
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• 제37권1호
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• pp.38-43
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• 2017

This study was conducted to investigate the physical and sensory properties of ice cream containing fermented pepper powder. Three ice cream formulas were manufactured: 1, control; 2, supplemented with 0.1% fermented pepper powder; and 3, supplemented with 0.2% fermented pepper powder. Formulas 2 and 3 had significantly higher viscosity and lower overrun than formula 1 (p<0.05). Additionally, ice creams supplemented with fermented pepper powder were harder and maintained their forms longer than the controls. 0.2% fermented pepper powder added ice cream had no pungency as much as that of control and overall sensory attribute was not significantly different from control. Therefore, ice cream containing fermented pepper powder maintained physical and sensory properties similar to the controls, and maintenance was better. It means fermented pepper powder ice cream can be utilized as the material of functional food (dessert).

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

• 한국식품영양과학회지
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• 제34권6호
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• pp.869-874
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• 2005

녹차 및 발효정도에 따른 약발효차, 중발효차, 홍차 가루를 첨가하여 제조한 식빵의 일반성분, 수분결합력, 무게, 부피, 색도, texture 및 관능검사 측정한 결과는 다음과 같다. 차가루 첨가식빵의 수분함량은 $36.02\~36.44\%$로 대조구 $36.98\%$와 거의 차이가 없었다. 조단백질과 회분 함량은 대조구보다 차첨가구가 높게 나타났다 수분결합력은 녹차 첨가구가 가장 높았고, 발효차 첨가구, 대조구 순으로 높게 나타났다 식빵의 부피와 비용적은 대조구가 가장 높게 나타났고, 발효 차 첨가구, 녹차첨가구 순으로 높게 나타났다. 색도는 대조구에 비하여 발효가 많이 진행된 차가루를 첨가한 식빵일수록 L값은 낮고, a값과 b값은 높게 나타났다. 식빵의 견고성은 발효가 많이 진행된 차가루 첨가구일수록 높게 나타난 반면, 응집성은 발효가 많이 진행된 차가루를 첨가할수록 낮게 나타났다 접착성과 씹힘성은 홍차가루 첨가식빵이 가장 높았다. 관능검사 결과, 색깔, 외관, 질감은 대조구가 가장 높은 기호도를 보였고, 향미와 맛은 녹차 및 약발효차 가루 첨가구의 기호도가 높았으며, 전체적인 기호도는 약발효차 가루 첨가구의 선호도가 가장 높게 나타났다.

• 한국조리학회지
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• 제23권3호
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• pp.8-14
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• 2017

The purpose of the study is to examine the physicochemical and quality characteristics of fermented soybean paste sauce containing lotus leaf powder at concentrations of 0% (control), 2%, 4%, 6% and 8%. The color of increasing the amount of concentrated lotus leaf powder in the fermented soybean paste sauce tended to increase the pH, total soluble solids, saltinity and viscosity. It also tended to increase total polyphenol, flavonoids content and DPPH radical scavenging ability. The total bacteria numbers increased with storage period, and those of fermented soybean paste sauce with 4% lotus leaf powder were lower compared to the other samples. The results of this study suggest that lotus leaf is a beneficial ingredient for increasing quality characteristics and the functionality of fermented soybean paste sauce.

• Asian-Australasian Journal of Animal Sciences
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• 제23권6호
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• pp.786-791
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• 2010

The effects of fermented garlic powder on production performance, egg quality, blood profiles and fatty acid composition of egg yolk in laying hens were studied in a 35-d experiment. Two-hundred and forty (ISA brown) layers aged 41 weeks were randomly allocated into the following four treatments: i) CON (basal diet); ii) G1 (CON+fermented garlic powder 1.0%); iii) G2 (CON+fermented garlic powder 2.0%) and iv) G3 (CON+fermented garlic powder 3.0%). There were no differences (p>0.05) among treatments in egg production, egg weight, eggshell breaking strength and eggshell thickness throughout the whole experimental period. However, yolk height was increased significantly (p<0.05) by the addition of fermented garlic powder during the 5th week while yolk color was greater (p<0.05) in G2 and G3 than in CON and G1 in the 5th week. Compared with CON, Haugh unit was increased (p<0.05) in response to fermented garlic powder treatments during the 5th week. No significant effects on total protein, albumin and IgG were observed in response to any of the treatments over the experimental period (p>0.05). There was a significant (p<0.05) reduction in plasma cholesterol concentration when the dietary level of fermented garlic powder was increased from 0.0 to 3.0%. The levels of saturated fatty acids (SFA) were significantly decreased (p<0.05) in response to G2 and G3 while monounsaturated fatty acids (MUFA) were higher (p<0.05) in G2 and G3 treatment groups than in CON and G1. Compared with other treatments, polyunsaturated fatty acids (PUFA) and PUFA:SFA ratio were higher (p<0.05) in G3. In conclusion, this study demonstrated that addition of fermented garlic powder reduced plasma cholesterol concentration and did not cause adverse effects on production performance. Moreover, addition of 3.0% garlic powder decreased SFA but increased PUFA and PUFA:SFA ratio in egg yolk.

• 생명과학회지
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• 제27권12호
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• pp.1470-1478
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• 2017

본 연구는 건강기능성 식품의 소재로서 활용하기 위해 부안, 남원 및 보은의 산지별 누에분말을 단백질 분해능이 뛰어난 Bacillus subtilis KACC 91157 균주로 발효시켜 제조한 발효누에 추출물의 이화학적 특성 및 생리활성을 평가하였다. 구성 아미노산 함량은 부안 누에군(BU)에서 가장 높았으나, 발효 후에는 보은 발효누에군(BBO)에서 가장 높은 함량을 보였다. 미네랄 함량은 K, Ca, Mg 순으로 함유되어 있었으나, Na가 가장 높은 미네랄 함량의 증가율을 보였다. DPPH를 통한 자유라디칼 소거능과 혈전용해 효소활성은 발효 전에 비하여 발효누에군에서 높게 나타났으며, 특히 BBO군에서 가장 높은 활성을 보였다. 전립선암 세포(LNcaP)와 유방암 세포(MCF-7) 성장 저해능은 BBO군에서 가장 높게 나타났으며 LPS 처리 RAW 264.7세포의 NO생성 억제활성 역시 BBO군에서 가장 높게 나타났다. 이와 같이 산지별 고초균 발효누에 추출물을 비교해본 결과 보은 누에가 건강기능성 식품의 소재로서 활용할 가치가 높은 것으로 사료된다.

• 한국환경보건학회지
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• 제49권2호
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• pp.99-107
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• 2023

Background: Excessive alcohol consumption is at the root of serious social problems such as hangovers, liver dysfunction, and alcoholism. Objectives: This study was carried out to determine the hangover ameliorating effect of fermented rice extract and a combination of yeast-fermented powder and lysate containing aldehyde dehydrogenase (ALDH) (improved new ingredients) in an ethanol-induced rat study. Methods: The concentrations of alcohol, acetaldehyde, and malondialdehye in serum were evaluated to assess the anti-alcohol and anti-aldehyde hangover effect in two experiments, one with fermented rice extract) and a second with yeast-fermented powder and lysate, using animal studies. Results: Experiment 2 with yeast-fermented powder and lysate containing ALDH showed similar and higher activity, respectively, in reducing ethanol and acetaldehyde concentration compared with Experiment 1 with fermented rice extract. Experiment 2 also significantly reduced malondialdehyde, a type of lipid peroxide. The ALDH-related compound (ARC) lysate showed better hangover relief effect than ARC powder. Conclusions: These results indicate that ALDH-related compounds exhibit a hangover relief effect, and fermented lysate is considered to be a better candidate for hangover relief.

• 한국축산식품학회지
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• 제30권5호
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• pp.773-779
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• 2010

The present study was designed to determine the physicochemical properties of yam (Dioscorea) solution fermented by L. bulgaricus, the protective effect of fermented Dioscorea opposita Thunb. on stomach lesions, and the possibility of its application to fermented dairy products. When the concentration of yam increased, the pH increased in raw powder samples but not in extracted powder samples. In 6% raw powder containing the sample, the viable cell counts showed a dramatic increase, whereas those in extracted yam powder significantly decreased in all concentrations during 32 h of fermentation. The viscosity of extracted yam powder showed a lower value than that of raw powder, which was maintained throughout the fermentation. The solution of Dioscorea opposita Thunb. raw powder showed a significantly higher allantoin content compared with the extracted powder (p<0.05). At 2% of added Dioscorea opposita Thunb., 0.65 mg/mL was contained in both samples; however, when 6% of Dioscorea opposita Thunb. was added, the amount of diosgenin increased up to 1.9 mg/mL. When 200 mg of powder/kg body wt. was injected, gastric lesions were apparently reduced compared with those of control rats. With 100 mg/kg body wt. injected into rats, the protective effect was a little lower than that in 200 mg/kg body wt. Based on these data, the present study indicated that yam powder fermented by L. bulgaricus showed a protective effect on gastric lesions in rats; therefore, it may be included as an added ingredient in yogurt manufacture.

• 생명과학회지
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• 제32권3호
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• pp.196-201
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• 2022

곤충과 같은 새로운 단백질 공급원은 인간의 영양을 위해 제안됩니다. 단백질 가용성은 곤충 특성에 영향을 받을 수 있습니다. 발효를 통해 독특한 특성을 지닌 다양한 곤충 기반 성분 및 식품을 얻을 수 있습니다. 그러나 발효된 식용 곤충이 단백질 가용성에 미치는 영향은 알려져 있지 않습니다. 발효 쌍별 귀뚜라미 분말은 주로 단백질로 구성됩니다. 이전에는 귀뚜라미 분말의 경구 투여가 남성형 탈모증에서 모발 성장을 개선하는 것으로 보고 되었습니다. 본 연구의 목적은 동물모델에서 쌍별 귀뚜라미 발효분말의 모발 촉진 활성을 평가하는 것입니다. 수컷 C57BL/6 마우스(25-30 g)를 사용했습니다. 실험을 위해서 마우스의 복부 털(2×2.5 cm)을 부드럽게 제거했습니다. 그룹은 다음과 같이 처리되었습니다. 정상 급이군(쌍별귀뚜라미 분말 없음), 쌍별귀뚜라미 분말 급이군 및 발효 쌍별 귀뚜라미 분말 급이군으로 실험군은 구성 되었습니다. 음식은 11주 동안 공급하였습니다. 관찰을 수행하고 대조군 및 실험군의 결과를 비교했습니다. 대조군과 비교 하였을 때, 발효 쌍별 귀뚜라미 분말의 적용은 유의하게(p<0.01) 모발 성장을 촉진했습니다. C57BL/6 실험의 결과는 쌍별 귀뚜라미 발효 분말은 7주 후 모발 성장이 급격히 증가 되었음을 확인시켜줍니다. 급이 7주 후, 성장기의 모발 비율을 정상 급이군과 쌍별 귀뚜라미 분말 급이군에서 각각 비교한 결과, 발효 쌍별 귀뚜라미 급이군에서 약 125% 및 약 120% 증가하였습니다. 결론적으로 쌍별 귀뚜라미 발효 분말의 적용은 발모를 촉진하기 때문에 탈모증 치료의 유망한 대안으로 볼 수 있습니다. 또한 구성을 고려할 때 아미노산과 같은 미량 원소가 이러한 효과에 기여했을 수 있습니다.

• 생명과학회지
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• 제25권2호
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• pp.197-205
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• 2015

본 실험은 동충하초 분말과 8가지 균주로 각각 발효한 동충하초 분말의 혈전용해 활성, 항산화 활성, tyrosinase 저해 활성 그리고 총 폴리페놀 함량, 플라보노이드 함량, 미네랄 함량을 비교 검토하였다. 발효한 결과 CAo군의 총 폴리페놀과 플라보노이드 함량이 발효 전에 비해 가장 증가하였고, 주요 미네랄인 K, Mg, Ca, Zn 등의 함량 역시 증가하였다. 또 native-PAGE를 이용하여 발효 전과 발효 후 단백질을 비교하였을 때, CAo군에서 새로운 단백질이 관찰되었다. DPPH 라디칼 소거능 측정에서는 CMp군이 다른 군에 비해 경미하게 높은 활성을 나타냈지만, 모든 군들이 합성항산화제인 butylated hydroxytoluene (BHT)에 비해 낮은 활성을 나타내었다. tyrosinase 저해 활성을 보았을 때 CAo군이 C군 보다 높은 활성을 나타내었다. 발효 후 번데기 동충하초의 항혈전을 비교한 결과, CAk군과 CBs군에서 큰 항혈전능을 나타내었다. 두 균주를 1%(v/w), 5%(v/w)로 접종하여 발효 시간과 발효 온도를 조정하면서 각각의 항혈전 최적 조건을 분석한 결과, CAk군과 CBs군 모두 5%(v/w)로 접종하여 $40^{\circ}C$에서 24시간 발효하였을 때 최대 항혈전 활성을 나타내었다. 따라서, 번데기 동충하초는 발효 균주에 따라 건강 기능성식품의 원료 또는 혈전용해제의 원료로써 가능성을 보이며 이에 대한 심층적인 연구가 필요할 것으로 사료된다.