• 한국식품영양과학회지
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• 제29권6호
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• pp.1068-1074
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• 2000

젊은 세대들이 좋아하는 우수한 품질의 사과고추장을 개발하고자 부원료로서 사과를 사용하여 사과고추장의 배합비에 따른 관능적 특성을 반응표면분석법으로 최적화하고 물리적 특성을 모니터링하였다. 실험조건은 고춧가루는 130~210 g, 메주가루는 50~80 g, 사과퓨레는125~205 g의 범위로 설정되었으며, 실험계획에 따라 제조된 사과고추장은 물리적 및 관능적 특성을 조사하기 위해 사용되었다. 사과 고추장의 색상에 대한 관능평점은 고춧가루 140.61 g, 메줏가루 83.42 g 및 사과퓨레 169.05 g에서 가장 높았으며, 향에 대한 관능평점은 고춧가루 192.32 g, 메줏가루 56.14 g 및 사과퓨레 146.72 g에서 가장 높은 7.95를 나타내었다. 맛에 대한 관능평점은 고춧가루 함량 182 g, 메줏가루 함량 78 g 및 사과과즙 함량 199 g에서 가장 높은 7.46을 나타내었으며, 전반적인 기호도에서는 고춧가루 함량 200 g, 메줏가루 함량 57 g 및 사과과즙 함량 159 g에서 가장 높은 관능평점을 나타내었다. 사과고추장의 물리적 특성으로서 견고성은 고춧가루와 메줏가루의 함량이 높을수록 증가하였다. 고추장의 부착성과 거침성은 고춧가루 함량이 증가하고 사과과즙의 함량이 낮을수록 증가하였다.

• 동아시아식생활학회지
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• 제18권1호
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• pp.58-63
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• 2008

This study was conducted to present fundamental data on the physicochemical properties and sensory qualities of salad dressings made with chicken foot gelatin. Preliminary experiments were performed to confirm the gelatin powder concentrations in preparing gelatin solutions. A 2% gelatin solution, including 0.5% agar, was prepared for use in the experiments that followed. Sensory evaluations were conducted to compare the organoleptic acceptance of dressings manufactured with differing concentrations of the additive in seasoning soybean sauce, mayonnaise, and sesame powder. The viscosities of the dressings significantly increased with increasing gelatin powder concentration. A decrease in turbidity was observed in the mayonnaise and sesame dressings. The color difference values of all dressings indicated no changes. In sensory evaluations of dressings prepared with gelatin solutions at different concentrations of 2 g (1%), 4 g (2%), and 8 g (4%) of gelatin powder, the 4 g (2%) sample received the highest score for overall acceptance. From this study, which was conducted to find an efficient use for chicken house wast product, it is anticipated that chicken feet will be utilized as a new raw material for producing collagen and gelatin, protein sources widely increasing in use with in the food and bio-industries.

• Journal of Ginseng Research
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• 제4권1호
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• pp.1-7
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• 1980

In order to establish effective extracting method of ginseng extracts from fresh ginseng, the yield, chemical composition, physical properties and organoleptic quality of the extracts, which are extracted with various concentrations of ethanol, were investigated. The results are as follows : 1. The yield of the extracts was increased with decreasing the concentration of ethanol as solvent. As in case of water as a solvents, the highest yield was achieved when 23.64% of water was used. The yield were 12.3% and 9.05%, when 70% and 90% of ethanol were used, respectively lively. 2. Crude protein content is the highest level and nitrogen·free extracts content is the lowest at the concentration of 50% ethanol. Lipid was increased linerly while ash was decreased as increment of ethanol concentration. 3. Viscosity and residue of the extracts also decreased in accordance with the increament of ethanol concentration and the transmittance value and pH of extract solutions were almost similar except transmittance value of the water extracts. 4. The extracts extracted with 70% ethanol gave the best result of sensory test. The total sensory test score of each extracts (70%, 90%, 50%, 0% and 30%) were 70, 65, 50, 46 and 41, respectively.

• 한국식품영양과학회지
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• 제26권6호
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• pp.1128-1134
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• 1997

Lactobacillus helveticus was inoculated to the fermentation liquid containing skin milk powder(SMT) plus soymilk, SMP plus isolated soybean protein(ISP), SMP plus ISP plus whey powder(WP) to increase the nutritional and economic value of commercial soy yogurt. The yogurt fermented with soymilk and SMP showed the lower acid production than of SMP and had significant beany flavor in the product. The yogurt prepared with ISP and SMP showed the higher cell number and lower acid production than that of SMP. Also, the partial substitution of SMP with ISP over 6%(w/w) produced less acceptable product due to gel production. The yogurt prepared by the partial substitution of SMP with ISP, WP and SMP showed the higher cell number and lower acid production than that of SMP and not bring about gel formation unlike the case of ISP. Sensory properties of yogurt substituted SMP with ISP and WP(38:62 mixture) below 4% were not significantly different from that of SMP and the sample containing the mixture over 6% and 0.067% artificial flavor showed lower sensory score due to beany taste than that of SMP. But increase of yogurt flavor up to 0.1% resulted in significantly high score in organoleptic acceptability. The separation of water occured in yogurt prepared by the combined mixture of ISP, WP and SMP, and this problem could be resolved by addition of Na-alginate and PGA at the concentration of 0.1%(w/w).

• 한국식품영양학회지
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• 제34권1호
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• pp.1-14
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• 2021

This study evaluated the antioxidant activity and quality characteristics of rice cookie with added butterbur powder in a ratio of 0, 5, 10, 15, and 20% to confirm the possibility of butterbur as a functional food. The moisture content, spread factor, leavening rate, and hardness of rice cookies increased with an increase in the amount of butterbur powder; whereas a decrease in the pH and baking loss rate was observed. The L and b values decreased as the amount of butterbur powder increased, but the value was the lowest when 5% of butterbur powder was added. The sensory liking score showed the highest preference for 10% butterbur powder regarding appearance, flavor, taste, texture, and overall preference. In the principal component analysis (PCA), the addition of 10% butterbur powder positively affected the measure of food acceptance in terms of organoleptic properties of butterbur. Besides, as the amount of added butterbur powder increased, the antioxidant activity of rice cookies increased. Based on these results, it appears that the addition of butterbur powder to rice cookies in a 10% ratio can produce rice cookies with excellent antioxidant activity, overall quality, and high preference.

• Journal of Microbiology and Biotechnology
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• 제9권1호
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• pp.22-31
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• 1999

Saccharomyces fermentati and Leuconostoc mesenteroides were isolated from a traditional kimchi, and then the Leu. mesenteroides was mutated to the acid-tolerant mutant Leu. mesenteroides M-l00. In the result of growth properties in MRS broth with various pHs adjusted with HCl and acid solution (latic acid:acetic acid=1:2), an acid-tolerant mutant Leu. mesenteroides M-100 showed more increased ability for growth than its wild strain at various temperatures. The strains were used as starters for the fermentation of kimchi. The experiments were performed with classified experimental groups (Group I, control kimchi; Group II, addition of YK-19 only; Group III, addition of M-100 only; Group IV, addition of mixture of M-100 and YK-19), and their pH, total acidity, reducing sugars content, organic acid productivity, organoleptic tests, and microfloral changes were compared. As a result, in pH and acidity, the optimal ripening period of Group IV was about 13.5 days (i.e. from the 8.5 to 22 days of fermentation). This result indicates that the optimal ripening period of Group IV was about 1.5 times longer than that of Group I. Furthermore, Group IV was edible to 28 days of fermentation. In addition, high contents of succinc acid was observed in Group IV. Group IV was also highly ranked on the organoleptic test. During the fermentation of kimchi, the number of Leuconostoc sp. in group I reduced after 7 days; however, the number of Leuconostoc sp. in Group II, III, and IV decresed after 14 days of fermentation. An especially high number of Leu. sp. was observed in Group IV, and this gave better flavor of kimchi than any other during the whole fermentation period. Citric acid, tartaric acid, succinic acid, fumaric acid, and lactic acid were detected in the kimchi, and a significant increase in the concentration of lactic acid during fermentation was observed in the all experimental groups.

• 한국식품저장유통학회지
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• 제13권4호
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• pp.483-489
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• 2006

홍삼과 청국장의 단일 및 혼합 분말의 향미특성을 분석하기 위하여, 원료와 제조회사가 다른 홍삼(J사 6년근, P인삼조합 5, 6년근)과 청국장($A{\sim}E$사 제품) 단일분말 및 혼합분말의 색도, 휘발성 성분 및 관능적기호도를 조사하였다. 홍삼과 청국장 분말의 색상은 시료에 따라 약간의 차이를 보였으며, 홍삼의 경우 L값은 $75.56\sim85.50$, a값은 $1.90\sim6.30$, b값은 $23.29\sim35.08$이었고 청국장의 경우 L값은 $64.96\sim71.69$, a값은 $4.64\sim8.30$, b값은 $30.45\sim36.50$을 각각 나타내었다. 홍삼과 청국장 분말의 휘발성 성분은 시료별 차이를 보였으나 홍삼분말에서 주요성분으로는 hexanal, $\beta-pinene$, methyl benzene, 3,5-methyl propyl nonane, 2-propanone, decane, 2,8-dimethyl undecane 등이, 청국장분말에서는 2,3-butanedione, decane, 2,2,7,7-tetramethyl octane, 3-methyl butanal 등이 확인되었다. 홍삼과 청국장 혼합분말의 휘발성 성분의 양은 홍삼의 혼합양이 적어지고 청국장의 혼합양이 많아질수록 감소하는 경향이었다. 혼합분말의 관능적기호도는 홍삼과 청국장 분말의 동량 혼합일 경우가 가장 좋게 평가되었으며, 이 경우 주요 휘발성 성분은 2-propanone, 2-butanone, pentane, hexanal, 3-methyl butanal 등이었다. 이로써 홍삼과 청국장 분말의 향미특성은 제조조건에 따라 달라지며, 두 분말의 적정 혼합을 통하여 새로운 가공소재의 제조가 가능한 것으로 확인되었다.

• 한국축산식품학회지
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• 제27권3호
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• pp.345-350
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• 2007

본 연구는 감귤을 이용하여 산양취가 저감된 산양유 요구르트를 개발하고자 감귤농축액과 감귤향 그리고 과당을 이용하여 산양유 요구르트를 제조하였으며, 제조된 산양유 요구르트의 이화학적 특성 및 관능적 특성을 조사하여 반응표면분석을 이용하여 세 가지 요인이 이화학적 특성 및 관능적 특성에 미치는 영향을 도출하고 감귤 산양유 요구르트의 최적 제조조건을 설정하였다. 제조된 산양유 요구르트의 이화학적 특성에 있어서는 감귤농축액의 첨가가 pH, 적색도, 및 황색도에 고도로 유의적인(p<0.01) 영향을 나타내었으며, 관능적 특성에 있어서는 감귤농축액의 첨가가 색에, 과당의 첨가가 전체적인 기호도에 고도로 유의적인(p<0.01) 영향을 나타내었다. 반응표면 분석에 의한 산양취의 최대값은 2.35, 최소값은 1.08로 두배이상 차이가 나타났으며, 산양취를 최소화시키는 배합조건은 감귤농축액 1.44%,감귤향 0.0357%,및 과당 6.91%이었다.

• 한국식품과학회지
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• 제21권4호
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• pp.583-589
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• 1989

보리차의 수율을 높이고 보리를 효율적으로 이용하며 품질을 향상시켜 한국인의 기호에 맞는 보리차를 개발하기 위하여 나맥인 영산보리를 조쇄하고 20분 침지하여 $250^{\circ}C$에서 6분 볶아 세 가지의 복합효소(1,000, 2,000 및 5,000)을 일정한 시간 반응시켜 물리화학적 성질 및 관능경사를 실시하였다. 고형물의 수율은 ${\alpha}-amylase$의 활성이 높은 복합효소 5,000이 가장 좋았고 복합효소 1,000, 2,000의 순이었다. 수율이 높은 효소일수록 반응시간이 짧아도 대조구에 비하여 수율이 높았으며 수율이 낮은 효소는 반응시간을 10분에서 40분까지 계속 증가시킬 때 수율은 직선적으로 증가하였다. 점도는 복합호소 5,000<1,000<2,000 순이었으며 D.E.는 이와 반대이었고 탁도는 점도와 같은 순이었으나 점도, 탁도 및 D.E.는 호소반응시간에 따라, 일정한 경향은 있었으나 큰 차이를 고이지는 않았다. 24시간 $4^{\circ}C$ 저장시 복합효소 5,000은 거의 침전물이 생성되지 않았다. 보리차의 색은 수율이 높을수록 L값은 낮고 a, b값은 높아져 전체적으로 색이 엷어졌다. 관능검사 결과 효소반응시간이 $30{\sim}40$분 일 때 전반적인 관능적 성질이 향상되었고 복합효소 5,000이 가장 효과적이었다.

• Asian-Australasian Journal of Animal Sciences
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• 제33권5호
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• pp.825-835
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• 2020

Objective: The aim of the present study was to investigate the effect of dietary zinc supplementation of Friesian cows on chemical-nutritional and aromatic properties of Caciocavallo cheese after 7 days (C₇) and 120 days (C₁₂₀) of ripening. Methods: Twenty eight Friesian cows, balanced for parity, milk production and days in milk, were randomly assigned to 2 groups. The control group (CG) was fed with a conventional complete diet, while the experimental group (zinc group, ZG) received a daily zinc supplementation of 60 mg for kg of dry complete feed. During the experimental period, the milk yield was monitored and samples of milk and caciocavallo cheese were collected and analyzed for chemical-nutritional composition and aromatic profile. Results: The enrichment of dairy cows diet with zinc, did not influence milk yield and composition, however a marked reduction of somatic cell count was evidenced. Both in milk and cheese the ZG samples were characterized by a lower concentration of satured fatty acids and an increase in oleic, vaccenic and rumenic acids. The aromatic profile of dairy products was also positively affected by dietary zinc intake, with an increase in concentration of carboxylic acids, esters and lactones. Conclusion: The present results suggest a positive role of dietary zinc intake in improving the quality of bovine milk and related cheese, in particular for the increase in concentration of bioactive fatty acids such as rumenic acid. The changes evidenced in cheese through the analysis of the volatile profile, would be consistent with the development of interesting organoleptic properties, although further evaluations should be performed to confirm the consumer acceptability of these changes.