• 동아시아식생활학회지
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• 제15권2호
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• pp.171-181
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• 2005

In this study, to investigate the effect of fermented fruit wines on quality and sensory characteristics of beef jerky physicochemical properties and sensory evaluation were determined. Acidity of fruit wines were high in order of Kiwifruit wine>Pineapple wine>Red grapes wine>Pear wine. Aw and pH of beef jerky added fruits wine decreased slowly with the extended storage period and these trend were obvious in jerky added kiwifruit wine. Textural characteristics values of all beef jerky samples were increased according to the storage period was prolonged. At 4 weeks of storage, beef jerky-added Kiwifruit wine showed the highest value in chewiness. The L, a, b values of all beef jerky samples showed a tendency to decrease with the extended storage period, and beef jerky-added kiwifruit wine were the highest value in L, a, b, at 4 weeks of storage. TBA values of beef jerky-added kiwifruit wine, Chungju (S) and pear wine (P) were $0.51\;\cal{mg/kg}$, $0.71\;and\;0.78\;\cal{mg/kg}$ respectively. Total plate counts of bacteria of all beef jerky-added fruit wines were lower than those of Control (Con) and increased as storage period was prolonged and beef jerky-added kiwifruit wine were the lowest value $9.0\times10^{5} CFU/g$ at 4 weeks of storage. In the sensory evaluation, beef jerky-added fruit wines showed higher score than those of Control (Con), and All beef jerky samples got high score at 1 week' of storage. Beef jerky-added Kiwifruit wine showed high score in almost sensory items and especially in overall.

• 한국식품영양과학회지
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• 제31권3호
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• pp.394-398
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• 2002

양조식초발효탱크에서 9% 이상의 고산도 초산 생성균을 분리하여 그 균주의 특성을 규명하였다. 분리된 초산균은 AE중층 한천배지에서 연한 베이지색의 colony를 형성하였고 전자현미경 관찰 결과 간균, Gram음성의 세균으로 flag-ella가 관찰되지 않아 운동성이 없을 것으로 추정된다. 배양액을 검경한 결과 분리균은 단일균 또는 2개가 짝을 지어 있는 쌍구균임을 알 수 있었다. 이 분리균주의 최적 생육온도와 pH는 3$0^{\circ}C$와 2.7이었다. 4~8% 초산을 함유한 AE배지에서 잘 생육하였고 pH 2.5의 초산을 첨가한 배지에서 잘 생육하였으나 초산을 첨가하지 않은 AE배지에서는 생육하지 않았다. Glucose를 이용하여 2-, 5-ketogluconate를 형성하였다. Ethanol 존재 하에서는 잘 생육하였으나 lactate 존재 하에서는 생육이 억제되었으며 cellulose를 생성하지 않았다. HPLC로 분석한 DNA 염기 중의 G와 C 함량(mol%)은 56.2 mol%이었다. 분리된 초산균은 탄소원으로 fructose, maltose, sucrose, mannitol, sorbitol을 첨가한 배지에서 잘 생육하였고 AE액체 배지 에 ethanol을 첨가하였을 경우와 propanol를 첨가한 경우 모두 잘 생육하였다. 생화학적 특성 및 G와 C함량을 다른 표준균주들과 비교한 결과 분리된 균주는 Gluconacetobacter europeus임을 확인할 수 있었다.

• 한국방사선학회논문지
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• 제11권6호
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• pp.539-545
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• 2017

본 연구는 고 에너지 X-선을 조사한 새싹식물 종자를 파종 및 재배하여 산도, 염도, 당도, 당산비의 변화를 분석하고 식물의 생장에 미치는 영향을 알아보고자 하였다. 새싹식물 6종의 종자에 각 종자별로 대조군 1개군과 실험군 4개군을 구성하여 6MV X-선을 0, 2, 5, 8, 10 Gy 각각 조사하였다. 조사된 종자들을 파종하고 재배하여 식물의 액을 추출 및 성분분석을 실시하였다. 무순과 적무의 산도는 모두 증가하였고, 청경채와 메밀은 산도가 평균적으로 감소하였다. 다른 종자의 실험군은 대조군과 비슷한 산도로 분석 되었다 새싹식물의 염도, 당도는 평균적으로 감소하였으나, 적무의 염도는 2배 증가하였고, 수분 함량이 높은 콩나물은 당도가 모두 증가하였다. 따라서 고 에너지 X선은 식물의 성분에서 염기성 이온을 생성하고, 수분 함량이 높은 식물은 방사선 감수성이 높아 생장에 영향을 받아 과산화물이 생성되어 식물의 성분 변화에 영향을 미친다고 판단된다. 향후 고 에너지 방사선의 조사에 따른 식물성분의 변화 원인을 알아내기 위한 지속적인 유전학적 연구가 필요할 것이다.

• 한국식품저장유통학회지
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• 제22권5호
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• pp.674-682
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• 2015

본 연구에서는 옻의 활용과 부가가치 증대를 위해 우루시올 성분이 제거된 무독화 옻 추출물을 첨가한 식초제조 조건 및 품질 특성을 조사하였다. 종초 접종량을 달리하여 무독화 옻 추출물 첨가한 식초의 초산 발효에서는 발효 후반 종초 접종량에 따른 산도는 4.8~4.9%로 차이가 나타나지 않았다. 초기 알코올 농도에 따른 초산 발효에서는 초기 알코올 농도가 높을수록 산도가 높은 경향을 나타내었으며, 초산 수율은 82.8%, 84.4%, 77.7% 및 69.5%로, 초기 알코올 농도 6% 시험구에서 가장 높았으며, 알코올 8% 시험구에서 낮은 것으로 나타났다. 무독화 옻 추출물 농도에 따른 초산 발효에서는 옻 추출물 첨가한 식초의 산도는 5.3~5.9%로 무첨가 식초의 산도 5.5%에 비해 0.4% 높았으며, 옻 추출물 농도에 따른 차이는 크지 않았다. 무독화 옻 추출물 농도에 따른 갈색도는 무첨가 식초가 옻 추출물 첨가 식초보다 갈색의 정도가 높았으며 색도는 옻 추출물 2% 첨가 식초의 명도가 가장 높게 나타났다. 무독화 옻 추출물 농도에 따른 주요 유기산은 acetic acid로 분석되었으며 함량은 53.3~65.8 mg/mL의 범위를 나타내었다. 무독화 옻식초의 주요 아미노산은 arginine($190.3{\sim}333.3{\mu}g/mL$), proline($125.6{\sim}290.8{\mu}g/mL$), alanine($126.1{\sim}270.9{\mu}g/mL$), glutamic acid($159.0{\sim}262.4{\mu}g/mL$)이며, 무첨가 식초에 비해 높은 유리 아미노산은 alanine과 glutamic acid로 나타났다.

• 동아시아식생활학회지
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• 제23권6호
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• pp.768-777
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• 2013

Physicochemical characteristics and analysis of functional constituents of mulberry (Morus alba L.) fruit juices were investigated according to four different mulberry cultivars, including iksuppong, daeseongppong, cheongilppong and kwasangppong. Among the four mulberry cultivars examined, the small-sized cheongilppong had higher soluble solid content and lower titratable acidity, whereas the big-sized daeseongppong had higher titratable acidity and lower soluble solid content than other mulberry cultivars. Cheongilppong had higher contents of fructose and glucose, while daeseongppong had higher contents of citric and malic acids than the other mulberry cultivars. Kwasangppong had higher contents of two anthocyanins, cyanidin 3-glucoside and cyanidin 3-rutinoside, while cheongilppong had lower contents of two anthocyanins than the other mulberry cultivars. Daeseongppong had higher contents of resveratrols, flavonoids and moracin, whereas cheongilppong had higher levels of protocatechuic, chlorogenic and caffeic acids than the other mulberry fruits. Of the four mulberry cultivars, daeseongppong and cheongilppong had higher contents of GABA and DNJ, respectively, than the other mulberry cultivars. These results provide useful information to food technologists for the development and standardization of high quality mulberry juices as well as their processed foods.

• Bulletin of the Korean Chemical Society
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• 제33권8호
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• pp.2489-2493
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• 2012

A new fluorescent system (acridine/RTIL hybrid gel) confined in the 3D micro-structure of a poly(lactic acid) membrane were prepared from 1-butyl-3-methylimidazolium-based ionic liquids ([bmim]X (X = $SbF_6$, $NTf_2$, Cl); RTILs), poly(lactic acid) (PLA), and acridine via the sol-gel route. SEM images showed that, in the presence of [bmim]$SbF_6$ and [bmim]$NTf_2$, 3D-ly paticulated structures were created inside the PLA membranes and acridine/RTIL hybrid gels were confined in gabs of particulates. However, the use of [bmim]Cl induced the formation of a 3D-ly porous structure containing the hybrid gel of acridine/[bmimCl in the micropores. The three fluorescent systems exhibited different fluorescence behaviors (fluorescence maximum and intensity) depending on the C2-H acidity scale of the RTILs (or their anion type). Acridine gels hybridized with [bmim]$SbF_6$ and [bmim]$NTf_2$ showed blue fluorescence with relative high intensity, whereas the hybrid gel with [bmim]Cl exhibited almost no fluorescence under dry conditions. However, the acridine/[bmim]Cl hybrid system in the micro-porous PLA membrane started to emit fluorescent light under humid conditions and showed a possible response, indicating that it could be applied as a humidity sensor.

• 한국식품영양과학회지
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• 제27권6호
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• pp.1071-1076
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• 1998

Threetypes of Korean traditional kimchi were prepared using green onion, leek or godulbaegi as raw materials and stored at 5oC and 20oC for 13 days. Changes in salt and ascorbic acid contents, pH and total acidity as well as the relationship of the decomposition of chlorophylls and the production of their derivatives were investigated. For the all kimchi samples tested, salt content was not significantly changed during storage at both temperatures, whereas pH and total acidity were decreased and increased, respectively. Especially their remarkable changes were shown at the third day of storage. Ascorbic acid content was remained at high level in the leek kimchi for the experimental period at both storage temperatures, meanwhile godulbaegi kimchi retained the least amount of ascorbic acid. Chlorophylls were decomposed to pheophytin and pheophorbide during storage at both storage temperatures, and this phenomenon was apparent at the third day of storage. Reduction of chlorophylls and increasements of its decomposed products such as pheophytin and pheophorbide were the least in leek kimchi and the greatest in godulbaegi kimchi during storage at both temperatures. These results indicate that decomposition of chlorophylls in kimchi and increasements of pheophytin and pheophorbide were closely related to the ascorbic acid content in kimchi.

• 생약학회지
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• 제45권4호
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• pp.320-325
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• 2014

The purpose of this study is to develop a new preparation process of Notoginseng root(Panax notoginseng) extracts having high concentrations of ginsenoside $Rg_3$, $Rg_5$, $Rk_1$ and $Rh_4$, a special component of Red and Black ginseng(Panax ginseng). Chemical transformation from ginseng saponin to prosapogenin was analyzed by the HPLC. Extracts of Notoginseng root was processed under several treatment conditions including microwave and vinegar(about 14% acidity) treatments. Results of those treatments showed that the quantity of ginsenoside $Rg_3$ increased by over 7.6% at 15 minutes of pH 2~4 vinegar and microwave treatments. The results of processing with MPN-15 indicate that the microwave and vinegar(about 14% acidity) processed Notoginseng root extracts that had gone through 15-minute treatments were found to contain the largest amount of ginsenoside $Rg_3$(7.639%), $Rg_5$(6.061%), $Rk_1$(1.516%) and $Rh_4$(1.599). It is thought that such results provide basic information in preparing Notoginseng root extracts with functionality enhanced.

• 동아시아식생활학회지
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• 제27권2호
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• pp.159-167
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• 2017

In this study, quality characteristics of yakju fermented with byeo-nuruk prepared using rice, wheat, and water were investigated. Five different mixture ratios were considered for byeo-nuruk preparation. A comparative analysis of commercial yakju and byeo-nuruk yakju was also performed. The results showed no significant differences in pH, total acidity, and total soluble solids of byeo-nuruk yakju immediately following fermentation. The byeo-nuruk yakju alcohol content increased with increasing wheat proportion. Lactic and succinic acid were the major organic acids of byeo-nuruk yakju, and the major volatile components were isoamyl alcohol and linalool. Yakju prepared using material D had the highest volatile component content and high preference evaluation scores for taste and overall acceptability. Compared to commercial yakju, byeo-nuruk yakju had less total acidity, soluble solids, and volatile acids, whereas its pH level and amino acid content were higher. No significant differences were observed between commercial yakju and byeo-nuruk yakju in terms of sensory evaluation.

• 한국식품조리과학회지
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• 제6권2호
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• pp.1-6
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• 1990

The purpose of this study was to investigate the effects of preheating and salt concentration on the fermentation rate and firmness of cucumber kimchi, and the relationship between firmness and the contents of pectin fractions, hemicellulose and cellulose during fermentation. For this purpose, pH, acidity, firmness and the contents of pectic fractions, hemicellulose and cellulose were studied. 1. The changes of pH and titratable acidity indicated that preheating and high salt concentration delayed the fermentation rate in cucumber kimchi. 2. After 9 days, preheated cucumber kimchi was firmer than nonpreheated cucumber kimchi. 3. During fermentation, the cucumber kimchi fermented at 5% NaCl was firmer than that femented at 2% NaCl. 4. After 9 days, preheated cucumber kimchi was higher in insoluble pectin (HCISP)content and lower in soluble pectin (HWSP & HXSP) content than nonpreheated cucumberkimchi and hese results in accord with those of firmness measurements. 5. During fermentation, the cucumber kimchi fermented at 5% NaCl was higher in insoluble pectin content and lower in soluble pectin content than nonpreheated cucumber kimchi, and these results were in accord with those of firmness measurement. 6. During fermentation, cellulose content decreased.