• 한국식품과학회지
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• 제42권1호
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• pp.39-44
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• 2010

본 연구에서는 원료의 전처리, 가수분해 방법, 농축과정 및 제형화 공정을 최적화하여 BCAA 함량이 증가된 옥수수 펩타이드 제조법을 확립하였다. 옥수수 글루텐의 단백질 회수율은 증자와 탄수화물 분해효소 처리 등의 전처리 과정에 의해 약 11% 정도 증가하였다. 가수분해 방법에서는 미생물을 배양하여 제조한 코지에 상업용 효소를 소량 혼합하여 반응시킨 가수분해물에서 향상된 유리아미노산 및 BCAA 함량을 얻을 수 있었다. 또한, 가수분해 반응액은 농축과 여과를 통해 BCAA의 함량이 약 100% 정도 향상되었다. 위의 조건에서 제조한 옥수수 가수분해 반응물의 분말화를 위해 분무건조기의 온도와 고결방지제 종류를 비교한 결과, inlet 온도 $185^{\circ}C$, outlet 온도 $80^{\circ}C$, 분산속도 18,000 rpm에서 2% maltodextrin을 사용 시 가장 좋은 상태의 분말 제품을 얻을 수 있었다. 이와 같은 가수분해 및 분말화 공정을 통해 단백질 이용률이 32%까지 향상되고, BCAA 함량이 전체 유리아미노산 대비 41%의 높은 비율로 구성되어 있는 옥수수 글루텐 가수분해물을 제조할 수 있었다. 이상과 같이, 본 연구에서는 옥수수 글루텐 가수분해물 제조를 위한 최적화 과정을 통해 BCAA가 풍부한 가수분해물 제조와 최종 제품의 품질 안정화 조건을 확립할 수 있었다. 또한, 본 연구에서 개발한 미생물(코지)과 효소를 동시에 사용하는 방법에 의하여 옥수수 글루텐을 가수분해하면 적은 양의 효소사용으로 유사한 유리아미노산 및 BCAA 함량을 나타내는 가수분해물을 얻을 수 있다. 따라서, 본 연구에서 개발한 옥수수 글루텐 가수분해물 제조공정은 매우 효율적이며, 경제적인 방법이라 할 수 있다.

• 한국식품저장유통학회지
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• 제19권4호
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• pp.492-500
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• 2012

항산화능 등의 기능성이 우수한 단호박과 우리나라의 전통적인 조미료인 된장을 이용하여 생선요리나 야채샐러드에 활용할 수 있는 소스를 개발하는 연구의 일환으로, 소스 제조의 가장 기본적인 구성요소인 스톡, 농후제 및 된장의 첨가량을 독립변수로 하고 소스의 향미, 맛, 색상 및 종합적기호도의 관능적 특성을 종속변수로 하여 중심합성계획에 의한 실험설계 및 반응표면분석에 의한 통계적 분석을 실시함으로써 단호박된장소스 제조의 최적 제조조건을 구명하고, 최적조건에서 제조한 단호박된장소스의 품질 특성을 조사하였다. 그 결과 단호박된장소스의 최적 제조조건은 단호박스톡의 첨가량 448.5 g, 농후제의 첨가량 331.5 g 및 전통된장의 첨가량 20.0 g이었다. 최적 제조조건에서 제조한 단호박된장소스의 일반성분 함량은 수분 89.55%, 조단백질 0.70%, 조지방 0.10%, 조회분 0.71%이었다. 단호박된장소스의 pH는 5.96, 산도는 0.08%, 당도는 6.80 $^{\circ}Brix$이었으며, 색도 특성은 $L^*$값 50.02, $a^*$값 2.58 및 $b^*$값 29.74이었다. 또한 항산화능을 조사한 결과, 단호박된장소스의 총 폴리페놀 함량은 5.70 mg/L, 전자공여능은 14.24%, 환원력은 1.64이었다.

• 한국식생활문화학회지
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• 제25권2호
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• pp.126-133
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• 2010

The purpose of this research was to reveal how Korean food is currently perceived by the "foodies" of New York City and to determine what social status Korean food has in the city that is deemed the "Restaurant Capital of the World." In-depth personal interviews were performed to provide a deeper insight into the comments and subject matters. Most foodies selected kimchi and Korean barbecue as the most distinctive foods in Korean dining. Korean food's distinguishing traits were extracted in four areas: specific ingredients and tools, preparation procedures, and rules. Sensory characteristics, local adaptation, service, side dishes, and the main strengths and short-comings of Korean foods were investigated. Perception toward the taste of Korean food was generally positive, but poor quality of service and lack of organization in establishments were found to be negative factors.

• 한국미생물·생명공학회지
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• 제23권1호
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• pp.87-90
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• 1995

A process of organically bound germanium preparation was developed for healthy food using inorganic germanium adapted Saccharomyces cerevisiae. Adaptations of Saccharomyces cerevisiae against inorganic germanium were successively carried out through stepwise increase of GeO$_{2}$ concentration in order to produce high quantities of germanium bound yeast. Productivity of yeast and quantities of germanium in yeast were obtained 70.2 g/l and 9780 ppm, repectively, when adapted yeast and fed batch culture were used. Germanium taken-up yeast is to be organically bound germanium by evidence of no difference of germanium content after dialysis.

• Journal of Biosystems Engineering
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• 제41권2호
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• pp.116-125
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• 2016

Background: Microfluidics is of considerable importance in food and agricultural industries. Microfluidics processes low volumes of fluids in channels with extremely small dimensions of tens of micrometers. It enables the miniaturization of analytical devices and reductions in cost and turnaround times. This allows automation, high-throughput analysis, and processing in food and agricultural applications. Purpose: This review aims to provide information on the applications of microfluidics in the agro-food sector to overcome limitations posed by conventional technologies. Results: Microfluidics contributes to medical diagnosis, biological analysis, drug discovery, chemical synthesis, biotechnology, gene sequencing, and ecology. Recently, the applications of microfluidics in food and agricultural industries have increased. A few examples of these applications include food safety analysis, food processing, and animal production. This study examines the fundamentals of microfluidics including fabrication, control, applications, and future trends of microfluidics in the agro-food sector. Conclusions: Future research efforts should focus on developing a small portable platform with modules for fluid handling, sample preparation, and signal detection electronics.

• 한국식품영양학회지
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• 제8권4호
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• pp.335-343
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• 1995

In order to enhance the utility of alaska-pollack, the optimum conditions for the preparation of pronase hydrolysate. The optimum temperature and pH for the hydrolysis of alaska-pollack by pronase were 4$0^{\circ}C$ and pH 7.0. The reaction time and enzyme concentration were 4 hr and 1,000 units per g of substrate. Under the above optimum conditions alaska-pollack was hydrolysed by pronase yielding a hydrolytic degree of about 89eye. The bitterness and hyrophobicity of pronase hydrolysate were decreased with increasing reaction time. Hydrophobic amino acids(Tyr, Met, Ala, flu, Leu, and Phe) were increased for 2 hr, but fur thor hydrolysis was showed decrease of hydrophobic amino acids content. Palatable amino acids (Asp, Glu, Pro, Ser, Thr and Gly) were increased with hydrolysis time.

• Journal of Microbiology and Biotechnology
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• 제16권3호
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• pp.431-437
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• 2006

Aero-tolerant microorganisms were isolated from healthy Koreans over the age of 95 years. The microorganisms were then identified based on their morphological and biochemical characteristics and 16S rDNA sequences. The growth properties of the isolated strains were investigated in kimchi. The characteristics of kimchi containing the microorganisms were studied microscopically, physicochemically, and organoleptically. Among 7 aero-tolerant strains, a strain with a 16S rDNA sequence exhibiting 99% homology with Bifidobacterim animalis strain B83 was selected and named B. animalis DY-64. The new strain showed a better acid resistance and salt resistance (p<0.05) than B. animalis ATCC 25527. After 15 days of fermentation in kimchi, the viability of B. animalis DY-64 was about 10%, and the kimchi had a better overall edible quality than conventional kimchi. Thus, it was found that the application of B. animalis DY-64 to kimchi preparation produced a good overall edible quality.

• Journal of Microbiology and Biotechnology
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• 제11권2호
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• pp.193-198
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• 2001

Preparation of antibacterial biopolymer film which is suitable for food packaging film was investigated using K-carrageenan as a base material. K-Carrageenan showed good biodegradability and film-forming characteristic but poor mechanical properties under humid condition. Also, various bacteria grew well on its surface. The poor mechanical properties could be improved by mixing with alginate at a 1:1 ratio and crosslinking with $CaCl_2$ solution. Antibacterial property coul be provided by modifying the K-carrageenan film surface with acrylic acid plasma followed by ion-exchange with $Ag^+$ ions. Such prepared film still showed good biodegradability by various fongi.

• 한국식품조리과학회지
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• 제15권3호
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• pp.216-223
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• 1999

The purpose of this study is to find out the optimal mixing ratios of three different amounts of green tea powder, sugar and water for preparation of Sulgiduk through Response Surface Methodology based on the color, sensory, and texture test. The green tea powder levels were included 0.5∼1.0%, water levels were included 15∼25% and sugar levels were included 5∼15% per weight of rice powder. The optimal mixing ratios of a green tea powder, sugar and water for manufacturing the best quality of Sulgiduk were 1.0%, 12% and 22%, respectively.

• 한국식품조리과학회지
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• 제18권3호
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• pp.309-318
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• 2002

The purposes of this study were to estimate the microbial and physicochemical quality of vegetable dishes without heat treatment such as sengchae, a traditional Korean vegetable dish, and to suggest a safer method of preparation. Platycodon sengchae and vegetable salad were monitored from the ingredient to final product before serving while storing at different temperature (4, 10$^{\circ}C$) and period (1, 2, 4, 7 days) at foodservice establishments. The results showed that the storage temperature pH, Aw, moisture content, and microbial loads are the important factors affecting the quality of vegetable dishes without heat treatment, and a thorough hygienic management from the purchase to the preparation of the dishes is needed to secure the quality of prepared foods in the foodservice establishments.