• 한국식품과학회지
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• 제26권1호
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• pp.12-17
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• 1994

6개월 숙성된 재래식 고추장과 시판 중인 공장산 고추장의 이화학적 특성을 비교하였다. 공시된 고추장은 순창지역의 찹쌀고추장 18종, 보은지역의 10종의 보리고추장, 사천 지역의 밀 고추장 17종 및 공장산 고추장 10종이었다. 재래식 고추장의 유리당 함량은 대체로 공장산 고추장의 1/4 수준이었으며 주요 유리당은 glucose로 나타났고 이밖에 fructose, maltose sucrose가 검출되었다. 유리아미노산의 총량을 비교해 보면 공장산이 1,089mg으로 가장 높았고 그 다음이 사천, 순창, 보은 고추장 순으로 각각 554, 498, 266mg이었다. 각 고추장에서 가장 많이 함유되어 있는 유리아미노산은 순창 고추장에서는 serine, 보은 및 사천고추장에서는 aspartic acid, 공장산 고추장에서는 glutamic acid로 나타났다. 재래식 고추장에서 발견되는 휘발성 유기산으로는 acetic aicd, propionic acid, butyric acid 및 3-methyl butanoic acid가 검출되었으나, 공장산 고추장에서는 이 중 3-methyl butanoic acid가 검출되지 않았다. 함량면에서 aceticacid가 가장 많은 유기산으로 나타났으며 재래식 고추장에서 함량상 중요한 비휘발성 유기산은 lartic, oxalic, succinic acid이며 공장산 고추장에서는 이외에 itaconic, malic, malonic, pyroglutamic acid가 미량 검출되었다.

• Applied Biological Chemistry
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• 제43권1호
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• pp.57-62
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• 2000

Phellinus igniarius의 배양방법별 균사체 및 단백다당류 생산수율비교 실험에서는 균사체내 다당류의 경우 모두 진탕배양이 효과적이었으나 균사체외 다당류의 경우 다당류 생산에서는 정치배양이 효과적이었다. 다당류의 정제는 조단백다당류를 이용하여 DEAE-cellulose column에 의한 1차 정제를 행하였고, 최종으로 Sepharose 2B를 이용한 2차 정제를 실시하여 최종적으로 균사체내 단백다당류의 탈이온수 분획물(PIIPDG)과 알칼리분획물(PIIPAG), 균사체외 단백다당류의 탈이온수 분획물(PIEPDG) 알칼리 분획물(PIEPAG)을 얻었다. 이때의 정제 수율은 1차 정제에서 40%의 회수율을 나타내었으며 2차 정제에서는 $38{\sim}61%$의 높은 회수율을 보였다. PIEPDG는 총당 79.0%, 총단백질 7.2%, PIEPAG는 총당 56.7%, 총단백질 40.8%, PIIPDG는 총당 64.8%, 총단백질 17.4%, PIIPAG는 총당 56.9%, 총단백질 41.5%으로 측정되었다. 각 단백다당류의 분자량은 PIEPDG 166KDa에서 PIEPAG 565KDa까지 모두 10만이 넘는 거대분자로 나타났다. 각 분획물의 단당류 조성을 볼때, PIEPDG는 glucose, PIIPDG와 PIIPAG는 glucose, inositol, PIEPAG는 glucose, rfructose, inositol이 검출되었다.

• 한국조리학회지
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• 제22권7호
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• pp.36-46
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• 2016

본 연구는 건강지향적인 현대인들의 욕구를 충족시키기 위해 바닐라 소스의 제조 시 설탕을 대신하여 감미료의 종류에 따라 자일리톨, 솔비톨, 아세설팜 칼륨, 아스파탐, 스테비오사이드를 선정하였다. 감미료를 달리하여 바닐라 소스를 제조하여 품질특성을 비교해본 결과, 설탕으로 제조한 소스에서 염도가 가장 낮았고, 당도가 가장 높았으며, 아스파탐으로 제조한 소스에서 당도가 가장 낮았다. pH는 솔비톨을 이용한 소스가 가장 높고, 아스파탐으로 만든 소스가 가장 낮았다. 색도는 아스파탐으로 제조한 소스가 명도와 적색도는 가장 높고, 황색도는 가장 낮았다. 수분함량과 점도는 자일리톨로 제조한 소스가 가장 점도가 높고, 수분함량이 가장 낮았다. 관능검사 결과, 색의 강도가 적당하고 단맛과 입안에서의 느낌이 강한 아스파탐으로 제조한 바닐라 소스가 맛과 텍스처, 전체적인 기호도에서 가장 기호도가 높았다. 따라서, 설탕을 대신하여 아스파탐을 사용해 바닐라 소스를 제조하면 현대인의 건강에 대한 욕구를 충족시키고, 성인병 예방 및 환자식으로 활용이 가능한 바닐라 소스를 제조가 가능함을 알 수 있었다.

• Preventive Nutrition and Food Science
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• 제6권3호
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• pp.142-146
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• 2001

This study was performed to investigate chemical and functional properties of Glechoma hederacea leaves in respect to its potential use as food material or as a medicinal herb. The chemical compositions on a dry harris were 20.38% in protein, 3.96% in fat, 59.58% in carbohydrate, 15.78% in ash, 5.36% in reducing sugar, 14.11% in total sugar and 0.26% in polyphenol, respectively. The free sugars were mainly comprised of glucose, fructose and sucrose. In fatty acids compositiosn, linolenic acid showed the highest concentration at 45%, while the ratios of saturated to unsaturated fatty acids were 1 : 1.91. Seventeen kinds of total amino acids were determined, with the highest concentration (2,465.71 mg%) of glutamic acid. Among the free amino acids, praline showed the highest concentration (260.09 mg%), followed by glutamine, $\alpha$ -amino adipic acid, glutamic acid and valine. The contents of major minerals were 647.32 mg% in Na, 597.53 mg% in K and 239.75 mg% in Ca. The antioxidative activity of 10% water extract was similar to that of 50 ppm tocopherol. The nitrite scavenging ability reached the highest bevel at pH 1.2 and the lowest at pH 6.0.

• 한국식품영양학회지
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• 제13권1호
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• pp.6-12
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• 2000

This study was performed to investigate the changes in chemical composition of Panax ginseng leaf by harvesting at July, August and September. The levels of crude protein of dried ginseng leaf were decreased from 17.12mg% to 14.26% by harvesting month, however, crude fat contents of dried ginseng leaf were increased slightly from 1.90% to 2.49%. Three kinds of free sugar, i.e. glucose, fructose and sucrose were found in dried ginseng leaf and maltose was not found. Free sugar contents were increased by delaying harvest, but free amino acid were decreased. Total free amino acid was decreased in delayed harvesting month, serine was revealed superior in free amino acid composition, and valine was revealed next order. In minerals, contents of Ca were from 1,306.1mg% to 1,923mg%, that of K were higher than others patricualy as 1,266.9∼1,216.0mg%. The contents of minerals were existence in order of Mg, P, Na, Fe, Mn, Zn and Cu, abundantly. Total vitamin C were present of 391.0∼336.1mg%, and the contents were decreased as delayed as harvesting period despite of the plentiful content. In fatty acid composition of ginseng leaf, the palmitic acid content was as 40% higher than other fatty acids, remarkably.

• 동아시아식생활학회지
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• 제12권3호
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• pp.210-217
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• 2002

This study was carried out to investigate the possibility of improving the texture and the flavor of Dasik made of the Omija extract, various sugars and rice powder. Sensory quality and mechanical characteristics of Dasik were compared. The moisture content of the Croup of tile Dasik added with Omija extract was higher than that with non-Omija extract The Omija Dasik containing molasses showed the highest value (23.5%) in moisture content. In sensory quality, Omija Dasik containing honey and symp showed the highest score in overall acceptability (6.2 and 6.0, respectively). The Rice Dasik containing syrup showed the highest values in lightness (L) and yellowness (b) in color. The Omija Dasik containing syrup showed the highest values in redness (a) in color. The Dasik added with honey and syrup were lower in hardness, but higher in cohesiveness, springiness, gumminess and brittleness of textural characteristics. When sensory quality and mechanical characteristics of the Dasik were compared with, the gumminess and brittleness in mechanical characteristics were positively correlated with the appearance and the taste acceptability in sensory quality (p<.01, p<.05). The springiness was negatively correlated with the tooth packing in sensory quality (p<.001). The Omija Dasik was more desirable in flavor, taste and overall acceptability, especially those added with honey and syrup. From the above results, the honey might be replaced by the less expensive syrup, when making the Omija Dasik.

• 한국조리학회지
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• 제23권8호
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• pp.11-16
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• 2017

In this study, two kinds of mealworm seasoning pastes (naturally fermented or inoculation of Bacillus subtilis) were prepared by applying fermentation method of chungkukjang. The samples were labeled into soybean control (SC; no fermentation), mealworm control (MC; no fermentation), mealworm natural fermentation (MR) and mealworm inoculated fermentation of Bacillus (MB). Water content, color, pH, titratable acidity, salinity, amino acid nitrogen, reducing sugar and preference test were examined on the pastes. Moisture contents were 46.9 with soybean control (MC) and 54.5~73.3 with mealworm pastes. The L-value was not significantly different between the samples. In the case of the a-value and the b-value, SC showed the highest value whereas mealworm pastes showed lower values than SC. pH and salinity were higher in mealworm pastes. Amino nitrogen and reducing sugar showed the highest values of MR 326,67 and 63.33 mg%, respectively. In the preference test, the appearance and flavor were the highest values with SC, but texture, taste and overall acceptability were with MR, Therefore, soybean fermentation method with Bacillus species could be applied to use protein of mealworm and possibly edible insects as well.

• Journal of Nutrition and Health
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• 제11권3호
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• pp.21-24
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• 1978

나무딸기의 화학적 성분의 조성(組成)을 알기 위하여 유리 아미노산은 아미노산 자동분석계, 유기산은 GC 유리당은 ppC를 통하여 분석 조하여 다음과 같은 결론(結論)을 얻었다. 1. 유리아미노산은 18종(種) 발견되었으며 특히 lysine의 함량(含量)이 많았다. 필수(必須)아미노산을 고르게 함유하여 타 과실에 비하여 좋은 아미노산 조성(組成)을 이루고 있다. 2. 유기산은 citric acid, tartaric acid, maleic acid, fumaric acid가 발견 되어졌으며 일반적으로 그 함량은 적었다. 3. 당은 glucose, fructose, mannose, maltose lactose등을 함유하고 있다.

• 한국산림과학회지
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• 제94권4호통권161호
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• pp.258-263
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• 2005

경남 거제지역에 자생하고 있는 붉은고로쇠나무의 흉고직경급에 따른 수액채취량과 성분을 분석하였다. 붉은고로쇠나무의 수액채취 가능기간은 17일간이었으며, 총수액채취량은 60본에서 193 l이었다. 총수액채취량에 대해 각 20본의 소 중 대경목이 각각 40 l(21%), 49 l(25%), 104 l(54%)가 채취되어 흉고직경이 증가할수록 수액채취량이 많아지는 경향을 나타내었다. 이는 수관폭과 근계발달에 기인하는 것으로 추정된다. 수액채취량은 주야간의 온도격차가 클 때 많은 것으로 나타났다. 붉은고로쇠나무 수액의 pH, 고형분, 당도는 각각 6.5, 2.40%, 1.99%로 측정되었으며, 유리당은 자당 함량이 19.9 g/L가 검출되었으나 포도당, 과당, 맥아당은 검출되지 않았다. 붉은고로쇠나무 수액은 총 7종의 무기성분이 검출되었으며 Ca과 Mg의 함량이 각각 441 mg/l 383 mg/l으로 나타났다.

• Journal of Nutrition and Health
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• 제38권8호
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• pp.663-671
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• 2005

The purpose of this study was to investigate not only quality characteristics such as overrun, meltdown and sensory evaluation of oligosaccharide-supplemented soy ice cream but also physiological effects of ice cream with soy and/or oligosaccharide on blood sugar and lipid profile in streptozotocin-induced diabetic rats. Powder of parched soybean was added at $7.6\%$ replacing skimmed milk and cream, soybean oil at $7.6\%$ replacing milk oil in cream, and fructooli-gosaccharide at $9.5\%$ replacing sucrose on weight basis. Five kinds of ice cream were prepared: MMS (skimmed milk, milk oil, sucrose), MMO (skimmed milk, milk oil, oligosaccharide), SSS (soybean, soybean oil, sucrose), SSO (soybean, soybean oil, oligosaccharide), and BSO (black soybean, soybean oil, oligosaccharide). Overrun and meltdown of soy ice cream were significantly lower than those of milk ice cream. Scores of sensory evaluation especially in mouth feel and melting feel in mouth were lower in soy ice cream. Freeze-dried ice cream was supplemented to AIN93-based diets at $30\%$(w/w). Sprague-Dawley male rats with diabetes induced by injecting streptozotocin were fed experimental diets for 4 weeks. Plasma glucose level was significantly lowered in SSO group compared with MMS group. Plasma insulin levels of MMO and SSO groups were not significantly different from that of normal group, while those of MMS and SSO group were significantly lower than normal group. Plasma cholesterol was decreased in groups fed ice cream supplemented either soybean or fructooligosaccharide compared to MMS group. HDL-cholesterol level was elevated and triglyceride was decreased significantly in MMO group compared to MMS group. LDL-cholesterol levels of SSS and BSO groups and liver triglyceride level of SSO group were significantly lower compared to MMS group. In conclusion, oligosaccharide-supplemented soy ice cream lowered blood sugar, and ice cream supplemented with soybean and/or oligosaccharide improved lipid profile in diabetic rats.