• 한국식품영양과학회지
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• 제30권2호
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• pp.266-272
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• 2001

An instrumental analysis of cooked beef was carried out along with sensory evaluation to find out the effect of Sarcodon aspratus on the physicochemical and sensory characteristics in comparision with kiwi fruit and pear. Transmission electron microscopy showed the muscle fiber started to be degraded when treated with Sarcodon aspratus(1,000unit) for 10 min at $25^{\circ}C$. No distinct sarcomere, A-band, and Z-line was observed when treated with Sarcodon aspratus for 60 min at same condition. The moisture content of cooked beef was increased in proportion to the increment of Sarcodon aspratus, kiwi fruit and pear. In the texture, shear force of cooked beef was decreased with the increment of Sarcodon aspratus, kiwi fruit and pear. In terms of color, L-value was decreased by addition of Sarcodon aspratus, whereas L-value was increased by addition of kiwi fruit and pear in dose-dependent manners. a-value and b-value was decreased with the increment of Sarcodon aspratus, kiwi fruit and pear. There were significant differences (p<0.05) in the sensory characteristics of the samples in which control was most preferred in taste and flavor. As the content of Sarcodon aspratus, kiwi fruit and pear was increased, the score of juiciness and tenderness was increased. In the overall acceptance, score of 0.05~0.1% Sarcodon aspratus and 10% pear was not different from that of control. Therefore, it can be concluded that 0.05~0.1% addition of Sarcodon aspratus might be desirable for the improvement of texture and juiciness of cooked beef.

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2003년도 춘계 학술발표대회
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• pp.40-60
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• 2003

Fruit ripening represents a genetically synchronized system that involves developmental process unique to plant species, The phenomenon of ripening includes changes in color, texture, respiration rate, flavor, and aroma. Ripe fruits generally exhibit increased susceptibility to pathogen infection. However, fruits as a reproductive organ have their own protection mechanism against pathogens to maintain their integrity during seed maturation. In several nonclimacteric fruits, such as cherry, grape, and pepper, that do not have an ethylene burst during ripening, resistance against phytopathogens increases during ripening. Colletotrichum gloeosporioides is a causal agent of anthracnose disease in pepper plants (Capsicum annuum). We have established that C. gloeosporioides has susceptible and resistant interactions with pepper fruits during pre- and post-ripening stages, respectively. And we have interested in looking for a molecular mechanism that would explain the fungal resistance during ripening of nonclimacteric pepper fruit. In this presentation, a molecular characterization of the pepper esterase gene (PepEST) that is highly expressed in the resistant response will be demonstrated as an example of development and industrial applications of versatile-usable genes of plant.

• 한국조리학회지
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• 제13권3호
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• pp.105-114
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• 2007

This study was aimed at evaluating a proper mixing ratio of making Beaknyuncho(Opuntia ficus-indica var. saboten) Sulgidduk with different types of extraction, a fruit and a stem of Beaknyuncho, and by different making methods. As a result, moisture content was the highest(43.22%) in FP1 and the lowest(38.55%) in SJ60. The low lightness and yellowness are increased with more powder and juice of both fruit and stem added. The mechanical characteristics, hardness, adhesiveness and gumminess were increased as powder and juice were added. And cohesiveness and springiness were decreased. The identification test showed that a sample containing stem juice was the most preferable for taste, chewiness, moistness and after-taste. The preference test showed that a sample containing stem juice was the most preferable for color, texture and overall quality and a sample containing stem powder was preferable for flavor and taste. Both SJ60 mixed with 60% Beaknyuncho stem juice and FP3 mixed with 3% fruit powder proved to be the most desirable in both sensory evaluation and texture characteristics.

• Journal of Plant Biotechnology
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• 제44권3호
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• pp.335-342
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• 2017

Purple passion fruit (Passiflora edulis Sims) is one of the introduced tropical plants, an increasing interest has arisen due to its distinctive taste and attractive flavor. It is expected that passion fruit production and planted area will increase gradually in the years ahead because of high profitability and consumer's demands of healthful ingredients. So we tried to investigate the effect of plant growth regulators and antioxidants on in vitro plant regeneration and callus induction from leaf explants of passion fruit for an establishment of optimal mass propagation system. Young leaf explants of purple passion fruit were cultured in Murashige and Skoog (MS) medium containing different growth regulators and antioxidant additives to induce the shoot organogenesis. After 8 weeks, the highest embryogenic callus formation rate was obtained in MS medium supplemented with $1mg{\cdot}L^{-1}$ 6-benzylaminopurine (BAP) and $2mg{\cdot}L^{-1}$ 2,4-dichlorophenoxyacetic acid (2,4-D), furthermore, the shoot development via organogenesis was also observed. Silver nitrate ($AgNO_3$), which was added into the medium to minimize the adverse effects of leached phenolics, was effective for reduction of medium browning and sudden explant death. In the medium supplemented with $1mg{\cdot}L^{-1}$ BAP and $1mg{\cdot}L^{-1}$ gibberellic acid ($GA_3$), shoots were most vigorously regenerated and elongated. Most shoots rooted successfully in half strength medium with $1mg{\cdot}L^{-1}$ indol-3 acetic acid (IAA), and more than 90% of plantlets survived after 4-month acclimatization period.

• 한국식품영양과학회지
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• 제29권1호
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• pp.68-75
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• 2000

Optimum processing conditions for vinegar fermentation using fig, pear and persimmon were determined. Alcohol contents in the fermentatio broth of crushed fruits of fig, pear and persimmon were 7.5%, 5.1% and 6.8%, respectively. Alcohol contents increased up to 14.3~15.1% by adding 24% of sugar to the fruit juices. The total acidity of 7.04%, 3.30% and 3.66% were obtained for fig, pear and persimmon, respectively, through acetic acid fermentation of fruit juices containing 8% ethanol. Acetic acid yield increased by shaking during fermentation for pear and persimmon broth. Acetic acid yield increased 1.80~1.92 times by adding 0.5% of yeast extract to the fermentation broth of pear and persimmon. After fermentation, each fruit vinegar was clarified up to 93.1~97.4 of light transmittance by using 0.6% of kaki shibu for 4 days at 1$0^{\circ}C$. After aging for 60 days at 1$0^{\circ}C$, the acidity of fruit vinegar decreased slightly. Tannin content of persimmon vineger was remarkably higher than the other, while light absorbance of pear vinegar was higher than the other vinegars. Acetic acid was identified as the main volatile organic acid in the fruit vinegars, while propionic, isobutyric and isovaleric acids were identified as the minors. The content of non-volatile organic acids in the pear vinegar was higher than that in the persimmon vinegar. Sensory evaluation results indicate that the fig vinegar was preferred to the pear vinegar in the aspects of color, flavor and overall acceptability, but the fig vinegar had a strong background taste. Sensory scores of the persimmon vinegar increased significantly by pasteurization, but those of the fig and pear vinegars did not by pasteurization.

• 동아시아식생활학회지
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• 제22권1호
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• pp.62-67
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• 2012

본 연구에서는 오디 색소인 안토시안을 당으로 안정화시키기 위해 오디시럽으로 제조한 후 오디시럽의 농도를 0%, 5%, 10%, 15% 및 20%로 달리하여 오디시럽양갱을 제조한 후 품질특성과 항산화 활성을 평가하였다. 오디시럽 수준이 높아질수록 오디양갱의 명도(L)값과 황색도(b)값은 감소된 반면 적색도(a)값은 증가하였다. 기계적 물성측정 결과를 보면 경도, 검성 및 씸힘성의 값이 증가하였는데, 이는 오디 pH의 영향으로 생각되며, 관능검사에서도 오디시럽 첨가수준 15%와 20%가 별 차이 없이 좋은 관능평가 점수(맛, 색, 물성 및 전체적인 기호도)가 나온 것과도 관련이 있다고 보여진다. 즉, 오디시럽 수준이 높아질수록 산도의 영향을 받아 식미가 좋아진 것으로 생각 된다. 오디시럽 첨가 양갱의 DPPH 소거능을 $IC_{50}$ 값으로 나타내었을 때 오디시럽 첨가농도가 올라갈수록 $IC_{50}$ 값이 유의적으로 낮아졌는데, 대조군에 비해 MFSY15와 MFSY20의 DPPH 소거능은 각각 17배, 20.1배 증가하였다. 오디시럽 첨가 양갱의 superoxide radical 소거능의 $IC_{50}$값의 경우도 오디시럽 첨가수준이 높아질수록 낮게 나타났다. 따라서 항산화 활성, 관능검사 및 기계적 물성 결과를 함께 고려해 볼 때는 오디시럽이 15%가 첨가된 양갱 시료의 실용화가 바람직할 것으로 판단된다.

• 한국잠사곤충학회지
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• 제45권2호
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• pp.85-89
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• 2003

최근 건강기능식품에 대한 소비자들의 선호도가 증가함에 따라 안전성, 기능성, 안정성을 지닌 천연물에 대한 관심이 높아지고 있으나, 아이스크림은 기호성이 큰 식품이기 때문에 기능성이 가미된 아이스크림을 제조하기가 쉽지 않다. 이에 건강기능식품의 조건을 만족시키는 기능성식품 소재로서 뽕나무 오디를 첨가하여 기호성과 기능성을 공유한 기능성 아이스크림을 제조하였으며, 관능평가 및 영양성분 분석을 실시하였다. 그 결과를 요약하면 다음과 같다. 1.오디 샤베트 아이스크림과 아이스 바 모두 2％ 첨가구의 선호도가 높았으며, 제품의 기호도를 결정짓는 인자는 '색상'과 '맛'이었다. 2. 일반성분 분석결과 오디 농축물 첨가비율이 증가할수록 오디 샤베트 아이스크림과 아이스 바의 조단백질, 조회분 함량이 무처리군에 비해 유의하게(p＜0.05)증가하였으며 조지방은 오디 농축물 첨가율에 따라 증가하는 경향이 있었으나 유의적인 차이는 나타나지 않았다. 3. 무기질 함량은 오디 농축물의 첨가율이 증가함에 따라 칼슘, 마그네슘, 칼륨, 나트륨, 철분 및 아연 함량이 증가하는 경향이었으며 다른 무기질에 비해 칼슘과 칼륨함량이 높은 것으로 나타났다.

• 한국잠사곤충학회지
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• 제53권1호
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• pp.50-54
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• 2015

가공 중 파괴되기 쉬운 여러 가지 기능성 성분과 오디 고유의 맛, 향 및 형태를 그대로 유지한 말랑말랑한 반건조 오디를 제조함으로써 오디 자체를 식용 또는 식품(빵, 떡, 한과 등) 재료로서의 이용성, 실온 보관 및 유통 편리성을 향상시키고자 하였다. 영하 $40^{\circ}C$ 이하에서 보관한 오디를 내부 온도를 $30{\sim}35^{\circ}C$ 사이로 맞춰 놓은 동결건조기에 넣고 23 ~ 24시간 동안 진공상태에서 건조시킴으로써 오디는 열매끼리 뭉치지 않고 한 알씩 분리되며, 만졌을 때 손에 검은 색이 묻어나지 않는다. 특히 안토시아닌 색소인 C3G을 비롯해 루틴(rutin), 가바(GABA), 레스베라트롤(resveratrol) 등의 다양한 기능성 성분과 오디 고유의 맛, 향, 형태를 그대로 유지할 수 있다. 반건조 오디의 경우 수확 후 냉동보관에 필요한 시설유지비(전기료 등)가 들지 않으며, 건조 후 1년 정도 실온 보관이 가능하므로 수송유통이 편리함은 물론 연중 상시 구매가 가능하다. 또한 반건조 오디 생산에 걸리는 시간은 약 23 ~ 24시간으로 완전 건조 오디 생산 시 걸리는 시간(48시간)보다 절반가량 짧아 농가의 가공비용을 줄일 수 있다. 단순 가공제품과 더불어 반건조 오디를 직접 식용 또는 다양한 식재료에 활용함으로써 다양한 오디의 영양성분과 기능성 성분의 섭취를 통해 국민건강증진은 물론 소비확산을 통한 농가소득 향상에도 기여할 수 있을 것으로 기대한다.

• 한국식품과학회지
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• 제49권6호
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• pp.699-709
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• 2017

본 연구의 목적은 반응표면분석법(RSM)을 이용하여 뽕잎과 오디 최적 혼합비율을 첨가한 기능성 녹두죽을 개발하는데 있다. 뽕잎과 오디의 최적 혼합비율을 산출하기 위해서 독립변수로 뽕잎분말(X1)과 오디분말(X2)을 설정하였고, 종속변수로는 pH(Y1), 당도(Y2), 점도(Y3), L(Y4), a(Y5), b(Y6), 색(Y7), 향(Y8), 맛(Y9), 전반적인 기호도(Y10), 총 폴리페놀 함량(Y11) 및 DPPH 라디칼 소거능($IC_{50}$)(Y12)으로 설정하였다. RSM을 이용하여 산출된 뽕잎과 오디의 최적 혼합비율은 뽕잎분말 3.88 g, 오디분말 6 g이었다. 뽕잎과 오디 최적 혼합비율을 첨가한 기능성죽의 총 폴리페놀 함량은 330.99 mg TAE/100 g이였고, DPPH 라디칼 소거능($IC_{50}$)은 650.10 g/mL으로 나타났다. 뽕잎과 오디 최적 혼합비율을 첨가한 기능성죽의 pH는 6.53이었으며, 당도는 $8.93^{\circ}Bx$로 나타났다. 뽕잎과 오디 최적 혼합비율을 첨가한 기능성죽의 색도에서 명도 값은 34.41, 적색도 값은 1.36, 황색도 값은 4.47이였고, 점성은 3584 cP로 나타났다. 뽕잎과 오디 최적 혼합비율을 첨가한 기능성죽의 관능평가에서 색은 5.20, 향은 5.85, 맛은 6.00이고, 전반적인 기호도는 6.22로 관능평가 점수가 우수하게 나타났다. 결론적으로 본 연구를 통해 개발된 뽕잎과 오디 최적혼합비율이 첨가된 기능성 녹두죽은 산화방지 활성 뿐만 아니라 죽이 갖추어야 할 품질특성도 우수하여 바쁜 현대인의 식사대용으로 활용가치가 높다고 본다.

• 한국수산과학회지
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• 제53권3호
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• pp.273-280
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• 2020

Volatile compounds in fermented ascidians Halocynthia roretzi were analyzed to identify key flavor compounds using SPME/GC/MSD (solid phase microextraction/gas chromatography/mass selective detector) after 60 days of fermentation at 5℃. The control was chopped ascidians subject to anti-browning and 4% salt treatment. product A was made from product C by adding an alcohol extract of red peppers and onion peel, 0.1% of glucose, and 0.55% of mixed amino acids (MAA; 0.05% Glu, 0.1% Pro, 0.3% Ala, and 0.1% Gly). After blanching and anti-browning treatment of chopped ascidians, Product B1 was made by adding 3% anchovy sauce and 6% sorbitol. Product B2 was made by adding 0.1% glucose and 0.55% MAA to Product B1. In total, 78 compounds were identified, including 31 alcohols, 15 aldehydes, and 10 ketones. The alcohols included 12 compounds from the C8-C10 series with floral and fruit odors, including octanol, 3-methyloctanol, 2,6-dimethyl-1-heptanol, (E)-5-octen-1-ol, 6-methyloctanol, (E)-3-octen-1-ol, (E)-3-decen-1-ol, (Z)-1,5-octadien-3-ol, and nonanol. These were detected in high amounts in ascidians and all fermented products. Aldehydes (octanal, (E)-2-octenal, 2,4-heptadienal, and nonanal) and ketones (1-oten-3-one and 2-heptanone) with fatty and mushroom odors were detected as major compounds, whereas nine ethyl esters were detected only in product A.