• 웰빙융합연구
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• 제5권1호
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• pp.9-22
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• 2022

Purpose: The purpose of this study is to develop a kimchi recipe for immunity enhancement using snow crab, which has high food value in the era of COVID-19. Research design, data and methodology: The snow crab kimchi manufacturing method of this study includes the steps of preparing a kimchi seasoning containing snow crab seasoning and chitosan powder. Kimchi seasoning is made by adding 5 parts by weight of crab seasoning and 1 part by weight of chitosan powder to 100 parts by weight of the basic kimchi seasoning prepared by mixing radish, minced garlic, minced ginger, onion juice, anchovy sauce, red pepper powder and glutinous rice paste. Results: It was possible to develop new flavors, possibilities and characteristics of snow crab kimchi by extending the health and functional effects, taste, and preservation period without significantly changing the unique manufacturing method, taste and function of kimchi, including snow crab. Conclusions: Snow crab kimchi was excellent in taste and aroma while enhancing the health functions of the body, such as improving people's immunity. The developed snow crab kimchi manufacturing method can not only improve people's health, but also expand the choice of preference for kimchi taste and shelf life.

• 농업과학연구
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• 제48권4호
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• pp.987-1001
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• 2021

One of the most critical issues in the dairy industry, alongside the low birth rate and the aging population, is the decrease in demand for milk. In this study, the consumption trends of 12 major dairy products distributed in Korea were predicted using a logistic model, the Gompertz model, and the Bass diffusion model, which are representative S-shaped growth models. The 12 dairy products are fermented milk (liquid type, cream type), butter, milk powder (modified, whole, skim), liquid milk (market, flavored), condensed milk, cheese (natural, processed), and cream. As a result of the analysis, the growth potential of butter, condensed milk, natural cheese, processed cheese, and cream consumption among the 12 dairy products is relatively high, whereas the growth of the remaining dairy product consumption is expected to stagnate or decrease. However, butter and cream are by-products of the skim milk powder manufacturing process. Therefore, even if the consumption of butter and cream grows, it is difficult to increase the demand of domestic milk unless the production of skim milk powder produced from domestic milk is also increased. Therefore, in order to support the domestic dairy industry, policy support should be focused on increasing domestic milk usage for the production of condensed milk, natural cheese, and processed cheese.

• 동아시아식생활학회지
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• 제17권6호
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• pp.903-910
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• 2007

In order to make acquire a potential use for Opuntia humifusa as a natural functional food material, this study was performed to determine the quality properties of Jeung-pyun made with added Opuntia humifusa, or prickly pear powder. According to an analysis of its major components, we found that the prickly pear powder consisteds of nitrogen-free extracts (71.85%) and crude fiber (11.20%). Greater additions of prickly pear powder had resulted in significantly lower pH in the of Jeung-pyun. According to measurements on the degree of Jeung-pyun gelatinization, by means of ${\beta}$-amylase, greater additions of prickly pear powder led to the higher levels of isolated maltose, indicating that the gelatinization degree of the Jeung-pyun became higher. Also, samples with higher concentrations of prickly pear powder had a tendency toward lower water content, which allowed us to expect a longer storage duration for the Jeung-pyun. In the textural property tests the Jeung-pyun that had less hardness and greater adhesiveness (p<0.05) than the control group as the content of prickly pear powder became higher. Also, the Jeung-pyunhad lower gumminess and chewiness than the control group as the content of prickly pear powder became higher. Therefore, it is possible to prepare relatively soft Jeung-pyun using prickly pear powder. For the color differences of the Jeung-pyun samples, lower L- values, and higher a- and b -values (p<0.05) presented as the addition level of prickly pear powder became higher. According to SEM observations of the Jeung-pyun, the added prickly pear powder addition groups generally showed a smaller and more inconsistent pore size, but higher porosity, than the control group. According to sensory analyses of the Jeung-pyun, the P2 group scored highest for color item, and the P4 group generated the fermented scent. Higher additions content of prickly pear powder led to the lower score, but higher scores for adhesiveness. Finally, the P2 group achieved the highest score for overall taste.

• 한국축산식품학회지
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• 제38권5호
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• pp.912-926
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• 2018

We investigated the quality properties and bacteria diversity of pork salami containing homemade kimchi powder (KP). Pork salamis were manufactured with commercial starter culture (control), and 1% KP (KP1), 3% KP (KP3), and 5% KP (KP5). The salami was fermented and aged for 2 days and 56 days, respectively. The pH and $A_W$ values of salamis with KP were significantly lower than that of the control (p<0.05). The 2-thiobarbituric acid reactive substance values of all salamis with KP increased but were below 0.2 mg MDA/kg. Salamis with KP, decreased the $L^*$ value, but increased the $a^*$ and $b^*$ values (p<0.05). The Lactobacillus count was significantly higher in the salamis with KP than in the control by day 14 (p<0.05). The number of Leuconostoc was higher in salamis with KP than in the control and was the highest in salamis in KP1. The KP1 protected lipid oxidation and showed low TBARS value of pork salami compared to the control. This study demonstrates that KP can improve pork salami properties and can serve as a potential natural compounds for fermented meat prodcuts like Metzgerei.

• 한국수산과학회지
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• 제51권2호
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• pp.142-147
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• 2018

This study was conducted to investigate the effects of practical diets containing different seaweed powders on the growth and body composition of juvenile sea cucumber Apostichopus japonicus. Six experimental diets were formulated to contain 40% of the following seaweed powders: Sargassum thunbergii (ST), Undaria pinnatifida (UP), Ascophyllum nodosum (AN), Hizikia fusiformis (HF), fermented Laminaria japonica (FLJ), and fermented Hizikia fusiformis (FHF). Sea cucumbers (30 per tank; initial mean weight $0.4{\pm}0.01g$) in three replicates of six groups were fed one of the six experimental diets for 15 weeks. Survival in all groups was 83-93%, with no significant differences among the experimental groups. The specific growth rates of the sea cucumbers fed the ST and UP diets were significantly higher than those of sea cucumbers fed the HF, FLJ, and FHF diets, but did not significantly differ from those of sea cucumbers fed the AN diet. The results of this study suggest that S. thunbergii, U. pinnatifida, and A. nodosum could be useful sources of seaweed powder for practical diets of juvenile sea cucumber.

• 한국축산식품학회지
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• 제38권6호
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• pp.1144-1154
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• 2018

Both the calcium and collagen in bone powder are hard to be absorbed by the body. Although enzymatic hydrolysis by protease increased the bio-availability of bone powder, it was a meaningful try to further increase $Ca^{2+}$ release, oligopeptide formation and antioxidant activity of the sheep bone hydrolysate (SBH) by lactic acid bacteria (LAB) fermentation. Lactobacillus helveticus was selected as the starter for its highest protease-producing ability among 5 tested LAB strains. The content of liberated $Ca^{2+}$ was measured as the responsive value in the response surface methodology (RSM) for optimizing the fermenting parameters. When SBH (adjusted to pH 6.1) supplemented with 1.0% glucose was inoculated 3.0% L. helveticus and incubated for 29.4 h at $36^{\circ}C$, $Ca^{2+}$ content in the fermented SBH significantly increased (p<0.01), and so did the degree of hydrolysis and the obtaining rate of oligopeptide. The viable counts of L. helveticus reached to $1.1{\times}10^{10}CFU/mL$. Results of Pearson correlation analysis demonstrated that LAB viable counts, $Ca^{2+}$ levels, obtaining rates of oligopeptide and the yield of polypeptide were positively correlated with each other (p<0.01). The abilities of SBH to scavenge the free radicals of DPPH, OH and ABTS were also markedly enhanced after fermentation. In conclusion, L. helveticus fermentation can further boost the release of free $Ca^{2+}$ and oligopeptide, enhance the antioxidant ability of SBH. The L. helveticus fermented SBH can be developed as a novel functional dietary supplement product.

• 한국산업융합학회 논문집
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• 제22권1호
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• pp.61-69
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• 2019

All the parts of lotus, including the seed, rhizome, leaf, stalk, petal, anther, pericarp, and fruit receptacle, have been used in traditional medicine system as a health beneficial supplement. However the most usually used from lotus plant is only the root. Therefore in this study, it will be discussed more the utilization of other parts of the lotus, namely the flower of lotus. The petals and stamens of lotus actually are also rich in bioactive components such as flavonoids and alkaloids, are used in the treatment of tissue inflammation, cancer, skin disease, and also for us as antidotes. One of the biotechnological process that can be used to improve the nutritional content, sensory, and also antioxidant activities is fermentation process. The final product desired from the fermentation process in this study is vinegar. The microbial strain powder used is Uinkin fermented powder with three variations of fermentation. The variations given in this study were initial sugar 32%, 24%, and 14% with the same fermentation temperature, $35^{\circ}C$ for 3 months. The results obtained showed that the pH value and sugar content of products during the fermentation process were decreasing during the fermentation process, with total polyphenol content of $283.7{\pm}97.6mg/100g\;QAE$, and total flavonoid content of $3.3{\pm}0.0mg/100g\;QAE$. For the DPPH radical scavenging ability of the fermentation product also increased in a concentration dependent manner, with ORAC activity of the product showed a high activity of $20.7{\pm}0.41{\mu}M$ TE. Therefore, fermentation process can be the one of method for improving the product. The efficiency of lotus flower vinegar fermentation can be reached with an initial sugar condition of 25% (sample B).

• 동아시아식생활학회지
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• 제4권3호
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• pp.147-169
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• 1994

This study was conducted to ivestigate the quality of modeled chinese-cabbage Kimchi. The mutual action of sub-ingredients and optimum mixing conditions were examined by analyses of pH, acidity, content of vitamins, carotenes, number of total microorganism, and Lactobacilli, the activities of softening related to enzymes (polygalacturonase and ${\beta}$-galactosidase), and sensory quality during fermentation. The result about the mutual action of red pepler powder and garlic showed that the pH was decresed as concentration of garlic was higher and that of red peppler powder became lower. Kimchi had unpleasant taste and undesirable odor when the adding ratio of the peper powder and garlic was unbalanced. As the concentration of garlic became higher, the content of vitamin C in Kimchi tissue decreased while that of vitamin C in Kimchi juice increased. The contents of vitamin B1, B2 and carotene increased as the concentration of garlic became lower. The optimum mixing ratio of red pepper powder and garlic evaluated by overall eating quality was 4.66% and 3.45%, respectively. The result about the mutual action of ginger and green onion was that pH became higher as the concentration of ginger was 1.84% and that of green onion was 5.96%. The intensity of fresh taste and odor became stronger as the concentration of ginger increaed to 2.76% and that of green onion decreased to 2.98%. The balance of sour, salty and hot taste became better as the concentration of ginger increased and that of green onion decreased. The optimum mixing condition evaluated by overall eating quality was 2.94% in ginger ＋ 2.78% in green onion. The contents of vitamin B1, B2 and C were high in this condition. The result about the mutual action of leek and salted anchovy juice was that pH became lower as the concentration of leek increased and that of salted anchovy juice decreased. Sour, hot and sweet tastes were good in the condition of leek 12%, salted anchovy juice 4.69%. Palatable, fresh taste and odor became weaker when the one of both sub-ingredients was too much little. The optimum mixing condition evaluated by overall easting quality was 9.76% in leek ＋ 7.32% in salted anchovy juice. The contents of vitamin B1, B2, C and carotene were high in this condition and other sensory qualities were good. The result about the mutual action of salt and sugar was that pH became lower as the concentration of sugar became higher and that of salt became lower. The sweet taste was reduced of hot taste than salty taste. Palatable and fresh tastes were desirable when Kimchi fermented with less salt and more sugar. The optimum mixing condition evaluated by overall eating quality was 3.29% in sugar ＋ 4.80% in salt. The contents of vitamin B1, B1, C and carotene were high in this condition. The result of model Kimchi fermented at 20$^{\circ}C$ was that the number of Lactobacilli in model Kimchi was higher than that of in control Kimchi. The fermentation period was extended under pH 4.0 and the contents of vitamin B1, B1,C and carotene were high through the whole edible period. The activity of polygalacturonase was low, but that of ${\beta}$-galactosidase was high during fermentation.

• 한국식품영양과학회지
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• 제24권2호
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• pp.254-260
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• 1995

Yogurt base were prepared from milk added with skim milk powder or Aloe vera powder and femented with lactic acid bacteria(the single or mixed strain of Lactobacillus bulgaricus and Streptococcus thermophilus). The yogurt product were evaluated for acid production(pH, titratable acidity), number of viable cell, viscosity, sensory property and quality-keeping property. The composition of organic acid were also analyzed by HPLC. Addition of Aloe vera remarkably accelerated acid production, and titratable acidity of Aloe vera yogurts(1.293∼1.407%) after 24 hours incubation was higher than that of yogurts added with only skim milk powder(9.98∼1.110%). Yogurt fermented with the mixed strain of L. bulgaricus and Sc. thermophilus was more acidic than that of single strains. The propagation of lactic acid bacteria was stimulated by Aloe vera and the number of viable cell after 24 hours incubation were above 9.87log CFU/ml. Viscosity of Aloe vera yogurt(3,860∼4,300CPS) was higher than that of yogurt with only skim milk powder(2,402∼2,604CPS). The overall sensory score of Aloe vera yogurt femented by mixed strain was the best of tested yogurt. When yogurt with Aloe vera was kept at 5℃ for 15 day, it's quality-keeping property was relatively good. The major organic acid of Aloe vera yogurt was lactic acid and lactic acid content of yogurt increased by addition of Aloe vera powder. The citric acid content decreased wtih fermentation and malonic acid, pyroglutaric acid and α-ketoglutaric acid were analyzed out a little.

• 한국식품조리과학회지
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• 제12권2호
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• pp.200-206
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• 1996

전통쌀가공식품인 증편의 영양성 및 기호성을 증진시킬 목적으로 콩가루, 전지분유, 탈지분유, 난황, 난백, 쑥가루 등을 첨가하여 증편을 제조하였으며 첨가 재료별 증편의 성형성 및 관능적, 물성적특성을 비교 하였다. 첨가재료를 달리한 증편의 일반성분을 분석한 결과 쑥가루를 제외한 모든구에서 단백질함량이 대조구에 비해 높았으며 콩가루, 전지분유 첨가구는 조지방의 함량이 높았다. 탈지 분유와 전지분유를 첨가한 증편의 loaf volume은 대조구에 비해 낮았으나, 난황, 난백, 쑥가루을 첨가 한 증편은 대조구와 유의적 차이를 보이지 않았다. 쑥 가루 및 난황첨가구는 기공이 균일하지 않았다. 첨가재료별 증편의 관능검사결과 콩가루, 전지분유, 탈지분유, 난백첨가구가 대조구보다 단맛의 정도가 강하고 씹힘성 및 단단한 정도가 낮았으며, 쑥가루첨 가구는 쓴맛이 강하게 느껴지고 단단하였다. Texturometer로 증편의 물성을 측정한 결과, 쑥가루 첨가구는 경도, 탄력성 및 씹힘성이 높아 단단하고 탄력있는 특징을 보였으며, 콩가루, 전지분유, 탈지분유 및 난백첨가구는 이러한 물성이 대체로 낮아 부드럽고 질기지 않는 물성을 나타내었고 이는 관능검사 결과와 유사하였다. 콩가루 및 전지분유첨가구를 4$^{\circ}C$에서 저장했을 때 경도의 변화가 대조구보다 낮아 증편의 노화를 지연시키는 효과가 있었다.