• 한국축산식품학회지
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• 제30권4호
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• pp.575-581
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• 2010

This investigation was aimed at developing a ready-to-reconstitute beverage by utilizing probiotics and whey protein hydrolysates carrying bioactive peptides. Cheddar cheese whey was ultrafiltered. The 18% protein retentate was subjected to protein hydrolysis using Neutrase. The hydrolyzed retentate was further condensed to 35% total solids and spray-dried at $75^{\circ}C$ outlet air temperature. Different levels of sugar, citric acid and stabilizer were blended for spray-dried hydrolysates. Spray-dried hydrolysate was further inoculated with different levels of probiotics grown in a whey medium and dried in fluidized-bed drier at $40^{\circ}C$ to obtain a ready-to-reconstitute beverage. Hydrolysis was greatest at an enzyme:substrate ratio of 1:25 for 3 h. Spray-dried hydrolysate reconstituted to 1% protein and blended with 15% sugar, 0.2% citric acid and 0.15% xantham gum resulted in a superior product with no sedimentation. Accordingly, sugar, citric acid and xanthum gum were dry-blended with spray-dried hydrolysates. Bifidobacterium bifidum and Lactobacillus acidophilus that was grown separately in a whey medium, blended to produce 2% spray-dried hydrolysate and dried as described above resulted in a readyto-reconstitute beverage mix. The fluidized dried product typically exhibited a probiotic count of $10^8$colony forming units (CFU)/g. However, blending of probiotic to the retentate and direct spray-drying precipitously reduced the probiotic count to $10^4$ CFU/g of powder.

• 한국식품영양학회지
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• 제13권3호
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• pp.226-234
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• 2000

본 연구에서는 밤차로부터 용출한 차액의 단당류, 아미노산 및 카페인을 시판중인 현미녹차와 결명자차의 차액과 비교분석함을써 밤차의 기능성 건강음료로 활용하기 위한 기초자료를 규명하였으며 그 결과는 다음과 같다. 1. 현미녹차의 차액에는glucose와 galactose약 20:1 정도의 비율로 검출되었으며 용출시간이나 용출온도에 따른 당류의 변화는 적다. 2. 밤차의 차액에는 glucose, galactose, mannose등이 약 100:1:10의 비율로 존재하여 용출시간이나 용출온도에 의한 변화는 적다. 특히 mannoxe는 천연에서 유리상태로존재하기 어려운 희귀한 유리당이다. 3. 결명자차 차액에서는 당류를 확인할 수 없을 정도로 낮은 농도를 나타냈으며 결명자차의 amino산 함량은 현미녹착나 밤속껍질차의 아미노산 함량에 의해 1.6~1/7에 지나지 않았다.4. 현미녹차의 차액 중 아미노산은 glutamic acid, aspartic acid, serine, methionine, alanine 등의 순서로 검출되었으며, 용출온도와 용출시간에 비례하여 농도가 증가하였고, 아미노산의 용출은 대부분 첫회에 이루어지고 있다는 것을 알 수 있었다. 5. 밤차의 차액 중에 아미노산은 alanine, asparagine, aspartic acid, proline, valine 등의 순으로 많이 함유되어 있고, alanine, asparagine, proline등은 현미녹차에 비하여 함유량이 많으며 glutamic acid, serine, methionine, glutamine 등은 상대적으로 소량 함유되어 있었다. 용출온도와 용출시간에 비례하여 농도가 증가하는 경향을 나타냈으며 아미노산의 요출은 대부분 첫회에 이루어지고 있다는 것을 알수 있었다. 6. 현미녹차는 카페인을 126~162 mg/L 정도로 다량 함유하고 있으나 밤차나 결명자차는 함유하지 않았다.

• 한국조리학회지
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• 제10권4호
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• pp.165-177
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• 2004

This study was accomplished to examine possibilities to apply Korean medicine to breamaking. Extracts of Chungpesagan-tang prepared by the prescription of Korean medicine were used for baking, instead of water among ingredients of baking. Effects of addition of extracts of Chungpesagan-tang on various baking properties were analyzed during the process of baking. Changes in pH values and volumes of doughs during fermentation and pH values of bread showed no differences among samples. Loaf volumes and specific loaf volumes were increased somewhat on addition. The values of cohesiveness, springness, gumminess and brittleness of breads, which were measured by rheometer, were increased on addition while those of hardness were decreased a little. Lightness values of sections of loaves were decreased on addition, but their color differences were increased largely on color difference meter. There were nearly little differences among samples in all the values of parameters of external and internal characteristics and eating qualities of breads by sensory evaluation. Re-purchasing attitude of pullman bread added with Chungpesagan-tang had a high in the gender and age.

• 동아시아식생활학회지
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• 제25권2호
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• pp.223-233
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• 2015

The purpose of this study was to categorize dietary lifestyles and analyze intake behavior regarding beverages according to lifestyles of 276 university students in Yeungnam region. Frequency analysis, factor analysis, cluster analysis, reliability analysis, one-way analysis of variance, and ${\chi}^2$ tests were conducted using SPSS V.21.0. In the factor analysis, dietary lifestyles were categorized into one of five factors: health-seeking type, popularity-seeking type, safety-seeking type, economy-seeking type and convenience-seeking type. According to cluster analysis, respondents were divided into four groups: convenience-seeking group, wellbeing-seeking group, popularity-seeking group, and indifference group. Chi-square tests showed that there were significant differences in gender, grade, dwelling status, and monthly allowance according to the four dietary lifestyle groups. The level of dietary habits and percentage of correct answers related to beverages of the wellbeing-seeking group were highest among the four groups. The frequency of beverage intake was significantly different for carbonated drinks, milk and dairy products, and sport drinks according to dietary lifestyle groups. In addition, for beverage preference, there were significant differences in carbonated drinks, sport drinks, tea and functional drinks according to dietary lifestyle groups.

• 식품과학과 산업
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• 제51권2호
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• pp.136-147
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• 2018

Emulsifiers are widely accepted ingredients in food & beverage applications owing to their functional properties. The multi-functionality of emulsifiers increases its adoption in end-use applications. Also, the growing demand of natural sources of ingredients and increase in demand for convenience foods and premium products have expanded the application areas of food emulsifiers in the food & beverage industries. Emulsifiers are increasingly used by food processors to make their food products more cost-efficient and robust, enabling them to endure the rigors of harsh processing.

• 한국식품영양과학회지
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• 제36권10호
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• pp.1241-1247
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• 2007

잎새버섯을 건조시 킨 후 메탄올과 물로 추출하여 생리활성을 측정하고 관능검사로 최적 음료 조건을 조사하였다. 건조한 잎새버섯을 메탄올과 물로 추출한 후 수율과 폴리페놀 함량은 메탄을 추출물 28.7%, 130 mg/100 g, 물 추출물 49.2%, 327 mg/100 g으로 물 추출물이 수율 1.7배, 폴리페놀 함량은 2.5배가량 높았다. 잎새버섯의 DPPH 라디칼 소거능은 메탄을 추출물에서 65.4%,물 추출물에서 76.3%으로 높았으나 SOD 유사활성능은 $1,000{\mu}g/mL$에서 $26.3{\sim}33.8%$로 낮은 것으로 나타났다. 또한, ACE 저해 효과는 메탄을 추출물에서 41.2%,물 추출물에서 75.1%로 나타났다. Tyrosinase 억제 효과는 메탄을 추출물에서 31.8%, 물 추출물에서 42.5%이었다. 이상과 같이 메탄을 추출물보다는 물 추출물에서 생리적 기능이 높음을 확인하였기에 물 추출물을 음료 제조에 이용하였다. 그 결과, 잎새버섯 음료의 최적 배합비는 잎새버섯 물 추출물 0.5%, oligosaccharide 8.0%, green tea extract 2%, jujube extract 2%, solomon's seal extract 1.0%, vitamin C 0.01%, apple extract 2%이었으며, 이 때 최종 음료의 당도는 9.8 Brix, 색도는 L, $35.05{\pm}1.08;$ a, $3.24{\pm}0.19;$ b, $13.64{\pm}0.33$으로 나타났다.

• 한국축산식품학회지
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• 제40권4호
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• pp.541-550
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• 2020

The use of yeast assist kefir fermentation, but also can cause food spoilage if uncontrolled. Hence, in this study, the microbial composition of an existing commercial kefir starter was modified to produce a functional starter, where Lactobacillus acidophilus KCNU and Lactobacillus brevis Bmb6 were used to replace yeast in the original starter to produce non-yeast kefir-like fermented milk. The functional starter containing L. acidophilus KCNU and L. brevis Bmb6 demonstrated excellent stability with 10¹⁰ CFU/g of total viable cells throughout the 12 weeks low-temperature storage. The newly developed functional starter also displayed a similar fermentation efficacy as the yeast-containing control starter, by completing the milk fermentation within 12 h, with a comparable total number of viable cells (10⁸ CFU/mL) in the final products, as in control. Sensory evaluation revealed that the functional starter-fermented milk highly resembled the flavor of the control kefir, with enhanced sourness. Furthermore, oral administration of functional starter-fermented milk significantly improved the disease activity index score by preventing drastic weight-loss and further deterioration of disease symptoms in DSS-induced mice. Altogether, L. acidophilus KCNU and L. brevis Bmb6 have successfully replaced yeast in a commercial starter pack to produce a kefir-like fermented milk beverage with additional health benefits. The outcome of this study provides an insight that the specific role of yeast in the fermentation process could be replaced with suitable probiotic candidates.

• 한국식품과학회지
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• 제35권3호
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• pp.417-422
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• 2003

양파가공기술의 일환으로 양파에 포함된 풍부한 포도당을 포도당산화효소(glucose oxidase)를 이용하여 글루콘산(gluconic acid)이 함유된 건강기능성 양파음료를 개발하기 위한 기초연구를 수행하였다. $Novozym^{\circledR}$ 771의 포도당 소모속도에 대한 kinetic parameter를 알아본 결과 Mechaelis Menten equation의 특성치들은 $V_{max}=26.1{\times}10^{-2}\;g/L{\cdot}min$이고 $K_m=5.84\;g/L$이었다. 양파즙에서의 포도당 산화효소의 반응특성을 알아보기 위해 2.5L jar fermentor에서 조업부피 1L로 각 조건에서 실험 하였다. 온도의 영향을 검토한 결과 $25^{\circ}C$일 경우 초기반응속도가 $3.18{\times}10^{-2}\;g/L{\cdot}min$이며 $30^{\circ}C$일 때보다 1.1배 증가된 값을 보임으로서 온도가 $30^{\circ}C$로 증가시 반응속도는 다소 감소하는 것을 확인할 수 있었다. 통기속도의 영향을 살펴본 결과 반응속도는 통기량이 증가할수록 증가하는 경향을 보였다. 0 vvm일 때는 반응이 거의 진행되지 않았으며 4 vvm일 때 초기반응속도 $9.18{\times}10^{-2}\;g/L{\cdot}min$, 91.5%로 만족할 만한 높은 값을 보였으며 용존산소농도의 값을 측정함으로서 4 vvm일 때 산소가 포함됨을 확인할 수 있었다. 교반속도는 측정되었던 반응 조건 중 반응속도에 큰 영향을 주는 중요한 조건이었다. 450rpm일 때 $16.2{\times}10^{-2}\;g/L{\cdot}min$, 99.2%으로서 최대값을 보였다. 교반속도의 증가는 산소전달과 물질전달을 용이하게 해줘 결국 반응속도가 증가되는 것으로 판단된다. 2.5 L jar fermentor에서의 결과를 바탕으로 20L bench 규모의 효소 반응기를 제작, 20L 효소 반응기에서 조업부피 10L로 $25^{\circ}C$, 2 vvm, 350rpm에서 양파즙의 포도당 산화반응을 살펴본 결과 전체적인 반응속도가 크게 변하지 않는 것으로 판단되어 본 효소 반응은 매우 용이하게 scale-up 될 수 있는 것으로 판단되었다.

• Food Science and Biotechnology
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• 제18권5호
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• pp.1083-1090
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• 2009

Fermentation of wort was investigated with an ultimate goal to develop a fermented beverage rich in prebiotics and functional ingredients as well as desirable in flavors. Wort was fermented with Leuconostoc citreum HJ-P4 originated from kimchi and subjected to sensory descriptive analysis. L. citreum HJ-P4 produced various organic acids (e.g., lactic acid, acetic acid) as well as functional sugars (e.g., mannitol, panose) during wort fermentation. The concentration and ratio of lactic acid and acetic acid were significantly influenced by roasting conditions of malts used for wort preparation and aeration conditions during fermentation. The concentration of mannitol and panose varied depending on the sucrose content of wort and aeration conditions. Sensory characteristics of the fermented worts were clearly differentiated according to the roasting conditions of malts used for wort preparation and aeration conditions during fermentation. These results indicate that metabolite concentration of fermented wort and its sensory properties can be manipulated with roasting conditions of malts and fermentation conditions.

• Food Science and Biotechnology
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• 제18권5호
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• pp.1109-1117
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• 2009

This study was conducted to examine the chemical and sensory characteristics of fermented worts and consumer acceptability according to added flavorings. The worts were fermented by yeast (Saccharomyces cerevisiae) following fermentation by lactic acid bacteria (Leuconostoc citreum) at different aeration conditions. Chemical and sensory descriptive analyses were conducted to examine the effects of the fermentation conditions. The consumer acceptability of the worts with added flavorings was also examined. Organic acids, functional sugars, and ethanol were produced by L. citreum and S. cerevisiae, respectively. Ethanol concentrations ranged from 10 to 25 g/L depending on the fermentation conditions. The sensory characteristics of the fermented worts were clearly differentiated by the fermentation conditions. Yeast fermentation resulted in high intensities for certain sensory attributes such as 'alcohol', 'fermented barley', 'fermented white grape', and 'grassy'. Consumer acceptability changed with different levels of sugar and lemon flavoring, and the optimum levels were determined as 14.08% sugar and 0.98% lemon flavoring. Under these conditions, it was shown that a relatively acceptable fermented wort beverage containing functional materials can be produced.