• 한국식품조리과학회지
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• 제15권1호
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• pp.61-67
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• 1999

The effects of salting methods on Kakdugi (cubed radish kimchi) fermentation were evaluated. Kakdugi was prepared with various salting methods, salt concentrations, and settling times, and fermented at 10$^{\circ}C$ for up to 52 days. Radish (Raphanus sativus L.) cubes (2 cm size) were salted by using the following methods salt concentration of about 1.5% which was known appropriate for the organoleptic quality of Kakdugi: 1) Treatment S-1: applying dry salt uniformly onto the radish cubes, with a salt concentration of about 1.5% (w/w) and cured for 1 hr, 2) Treatment S-5: applying dry salt uniformly onto the radish cubes, with a salt concentration of about 1.2% (w/w) and cured for 5 hr, 3) Treatment B-1: brining radish cubes in a 8.5% (w/v) salt solution for 1 hr, 4) Treatment B-5: brining radish cubes in a 4.0% (w/v) salt solution for 5 hr. As the fermentation continued, the initial high decrease in pH has been retarded in all the treatments, of which the delaying extent was more significantly noted from B-1 and B-5 than S-1 and S-5. The pH of the Kakdugi which showed a good eating quality dropped to 4.3∼4.8 with the accumulation of total acids. Total vitamin C increased sharply at the palatable period of Kakdugi during the initial fermentation and then decreased gradually following a sigmoidal changing pattern. The reducing sugar levels were also influenced by salting methods and fermentation as sugars are converted into acids. High initial contents of reducing sugars and their subsequent rapid decrease were observed in “S” group than “B” group during fermentation. For nonvolatile organic acids, lactic acid increased consistently throughout the fermentation while malic acid, which was high at the initiation of fermentation, decreased rapidly afterwards at the palatable period of Kakdugi.

• 한국축산식품학회지
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• 제35권2호
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• pp.189-196
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• 2015

The aim of this study was to manufacture functional high protein fermented beverage, using whey protein concentrate (WPC) and Lactobacillus plantarum DK211 isolated from kimchi, and to evaluate the physicochemical, functional, and sensory properties of the resulting product. The fermented whey beverage (FWB) was formulated with whey protein concentrate 80 (WPC 80), skim milk powder, and sucrose; and fermented with Lactobacillus plantarum DK211 as single, or mixed with Lactococcus lactis R704, a commercial starter culture. The pH, titratable acidity, and viable cell counts during fermentation and storage were evaluated. It was found that the mixed culture showed faster acid development than the single culture. The resulting FWB had high protein (9%) and low fat content (0.2%). Increased viscosity, and antioxidant and antimicrobial activity were observed after fermentation. A viable cell count of 10⁹ CFU/mL in FWB was achieved within 10 h fermentation, and it remained throughout storage at 15℃ for 28 d. Sensory analysis was also conducted, and compared to that of a commercial protein drink. The sensory scores of FWB were similar to those of the commercial protein drink in most attributes, except sourness. The sourness was highly related with the high lactic acid content produced during fermentation. The results showed that WPC and vegetable origin lactic acid bacteria isolated from kimchi might be used for the development of a high protein fermented beverage, with improved functionality and organoleptic properties.

• Journal of Microbiology and Biotechnology
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• 제27권5호
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• pp.896-908
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• 2017

In this study, a total of 58 different kinds of nuruk (a traditional Korean fermentation starter) were prepared, including 46 kinds of restored nuruk from ancient documents. Each nuruk was evaluated by analysis of its saccharification power, and the enzyme activities of glucoamylase, ${\alpha}$-amylase, ${\beta}$-amylase, protease, and ${\beta}$-glucanase. The range of saccharification power (sp) of the restored nuruk ranged between 85 and 565 sp. The diastatic enzymes, ${\alpha}$-amylase, ${\beta}$-amylase, and glucoamylase, were significantly correlated to the saccharification power value; conversely, ${\beta}$-glucanase and protease did not have a correlative relationship with saccarification power. In addition, their brewing properties on chemical and organoleptic aspects of traditional alcoholic beverage production were compared. Each raw and supplementary material contained in nuruk showed its own unique characteristics on Korean alcoholic beverage brewing. For the first time, in this study, the traditional Korean nuruk types mentioned in ancient documents were restored using modernized production methods, and also characterized based on their brewing properties. Our results could be utilized as a basis for further study of traditional alcoholic beverages and their valuable microorganisms.

• KSBB Journal
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• 제31권3호
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• pp.171-177
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• 2016

The effects of medicinal mushroom (Sparassis crispa) powder supplementation on the rheological property of dough and the quality of bread were investigated. Naturally dried S. crispa powders (NDSCP) and freeze-dried ones (FDSCP) were prepared. Farinograph profiles of dough showed that mushroom powder addition at levels higher than 1% led to reduced dough stability suggested by decreased development time and increased weakness. The incorporation of S. crispa powders was significantly (p<0.05) lower compared to other mushrooms which might be attributed to its high content of beta-glucan. FDSCP was chosen over NDSCP because of its fragrant flavor which could be ascribed to the preservation of volatile polyphenol components. The quality of FDSCP bread was evaluated with respect to specific volume, texture, color, and organoleptic qualities. The specific volume of bread with S. crispa powder decreased compared to the control, while textural properties, such as hardness, chewiness, and gumminess, were enhanced. Sensory evaluation showed that 0.3% FDSCP incorporation presented the highest bread quality. With its daily consumption, S. crispa supplemented bread can provide consumers with multiple health benefits.

• 한국식품과학회지
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• 제43권3호
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• pp.249-254
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• 2011

생강은 다양한 생리활성이 보고되고 있으나 자극적인 향미로 인하여 건강식품 소재로의 사용에는 제약을 받아왔다. 본 연구에서는 낙농제품 및 김치 유래 유산균으로 발효생강을 제조하고 요쿠르트에 첨가하여 관능적 특성에 미치는 영향을 조사하였다. 건 생강의 첨가는 플레인 요쿠르트의 맛과 전체적 선호도를 저하시켰으며, GSt, GLa, GLm(발효 생강)의 첨가도 저하시키는 경향을 나타낸 반면에 GLp 첨가구는 저하되지 않았다. 또한 모든 발효생강은 제조공정 중 생강의 특징적 향기성분이 감소하여 이들을 첨가한 요쿠루트의 향미에는 유의적인 영향을 주지 않았으므로 GLp 첨가는 건생강을 대신한 건강식품 소재로서 사용될 수 있을 것으로 기대된다. 한편 생강의 생리활성 성분의 하나인 6-gingerol은 모든 발효생강에서는 발효 전에 비하여 감소하고 6-shogaol은 증가하였으나, GLp 발효생강에서는 6-shogaol 이 거의 검출되지 않은 점이 특이하였다.

• Applied Biological Chemistry
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• 제34권3호
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• pp.219-224
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• 1991

깍뚜기 저장성 향상에 효과가 있었던 절임시 소금액에의 KCI 첨가, 절인무우의 microwave 열처리 그리고 발효중반기에 혼합염 첨가가 깍뚜기의 색, 견고성 등 물리적 특성과 관능적 성질에 어떤 영향을 주는지 밝히고저 깍뚜기를 $25^{\circ}C$에서 발효시키고 저장을 $4^{\circ}C$와 $25^{\circ}C$에서 하면서 이들 성질을 비교하였다. 그 결과 무우의 견고성은 발효 및 저장을 하면서 전반적으로 감소함을 보여주었으나 $4^{\circ}C$ 저장에 있어서는 경도의 감소가 적었다. KCI의 첨가용액에서 절인 무우는 약간 높은 견고성을 보여주었고 혼합염의 첨가는 큰 영향이 없었다. Hunter 값으로 나타낸 깍뚜기액의 색은 발효나 저장기간이 증가하면서 "L"값이 증가하여 초기의 거의 투명했던 깍뚜기액이 우유색의 탁한 액으로 변함을 보여주었고, "a"값은 약간 감소와 "b"값은 약간 증가하였다. 혼합염을 첨가한 즉시의 깍뚜기액은 "L"값이 감소하였다가 다시 증가하는 경향을 보여주어 무기염에 의한 일부 유기물의 침전가능성을 보여주었다. 한편 관능적 평가는 절임시 KCI을 낮은 농도로 넣고 발효과정중 혼합염을 첨가한 깍뚜기가 품질에 유익한 영향을 주는 것으로 밝혀졌다.

• 한국식품저장유통학회지
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• 제7권4호
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• pp.403-408
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• 2000

전해산화수의 식품가공에의 적용 확대를 위해 5$^{\circ}C$$\pm$1$^{\circ}C$로 냉각한 전해산화수에 아가리쿠스 버섯을 1분간 침지 세정하여 5$^{\circ}C$에 저장하면서 저장중 품질변화를 살펴보았다. 전해산화수 세정처리에 의해 총균수는 초기균수의 1/88로 대장균군은 $10^1$cfu/g 이하로 감소하였다. 그리고 5$^{\circ}C$ 저장 중 pH, 산도, 관능적 특성을 살펴본 결과, 저장 7일까지 전해산화수로 처리한 아가리쿠스가 무처리구에 비해 저장성이 우수한 것으로 판단되었으나 경도의 경우 저장 4일 후부터 전해산화수로 처리한 아가리쿠스 버섯의 줄기부분의 감소 속도가 다소 마른 경향을 나타내어 전해산화수 처리방법의 개선 필요성이 있는 것으로 생각되었다. 갈변도는 $\Delta$E값을 고려할 때 저장 3~4일 후부터 전해산화수 처리구가 완만한 갈색화 경향을 나타내어 뚜렷한 갈변 억제 효과가 확인되었다. 저장중 관능적 특성은 향, 조직감, 신선도, 갈변도 및 종합적 기호도에서 대부분 3~4일 후부터 유의적으로 무처리 아가리쿠스 버섯에 비해 전해산화수로 처리한 아가리쿠스 버섯이 높은 기호도를 나타내었으며 기호도의 감소속도가 상대적으로 완만한 경향을 나타내어 전해산화수 세정처리의 적용가능성을 확인할 수 있었다.

• 한국식생활문화학회지
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• 제29권2호
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• pp.195-204
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• 2014

This study was conducted to evaluate the quality characteristics and antioxidant activities of rice flour sponge cakes containing 0, 20, 30, 40, and 50% Helianthus tuberosus powder (HTP). As HTP content of sponge cake increased, the pH of sponge cake batter significantly decreased, whereas specific gravity significantly increased (p<0.05). Meanwhile, volume and symmetry indices of sponge cake were inversely proportional to HTP amount. Further, with higher HTP content in sponge cake, L and b values of crumbs significantly decreased (p<0.05), whereas a value significantly increased (p<0.05). L, a, and b values of crust significantly increased with higher HTP content. For texture characteristics, hardness, cohesiveness, gumminess, and chewiness of sponge cake significantly increased (p<0.05),whereas cohesiveness did not significantly change. In the sensory evaluation test, rice sponge cake prepared with 10% HTP showed the highest sensory scores in terms of color, flavor, taste, softness properties, and overall preference. The levels of total polyphenol compounds and DPPH radical scavenging activities of rice sponge cakes significantly increased with higher HTP contents (p<0.05). The results of this study suggest that rice sponge cake containing 10% HTP is the most appropriate for quality characteristics and sensory evaluation. This study also provides a way to increase the quality, texture characteristics, and organoleptic properties of sponge cake while reducing HTP content to less than 10% in order to satisfy consumer tastes.

• 한국축산식품학회지
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• 제42권4호
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• pp.625-638
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• 2022

This study aimed to carefully investigate the effect of hydrolysis using Flavourzyme on meat quality, antioxidative status, and taste-related compounds in breast of Samgyetang that was supplemented with black garlic (BG). Four different treatment groups were compared: (1) conventional Samgyetang (control), (2) Samgyetang hydrolyzed with Flavourzyme (1%, v/w) (FS), (3) Samgyetang made with the BG extract without hydrolysis (NBG), and (4) BG samgyetang pre-treated with Flavourzyme (1%, v/w) in a water bath at 55℃ for 2.5 h and hydrolyzed before being processed (HBG). All the treatment groups were cooked by retorting at conditions 121℃ and 1.5 kg/cm² for 1 h. Improved umami profiles through the increase of umami-related nucleotides (5c-GMP, 5'-IMP) and free amino acids-aspartic acid and glumtamic acid, in Samgyetang breast was recorded following hydrolysis. The HBG group tended to impart stronger scavenging activity toward free radicals compared with the other two groups, while not differing with NBG group regarding suppressing malondialdehyde. Textural properties were improved through hydrolysis, wherein the shear force value decreased from 2.29 kgf in the control to 1.19 and 1.25 kgf in the FS and HBG group. Moisture percentages were highly retained, with the redness score increasing and the lightness color decreasing following hydrolysis. In conclusion, the results of this study can be a preliminary information of the effect of hydrolysis pre-treatment for BG samgyetang. Further experiments are required to compare various enzymes along with its organoleptic acceptances.

• 한국식품조리과학회지
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• 제16권1호
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• pp.65-74
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• 2000

본 연구는 부추김치의 담금방법이 관능적 및 미생물학적 특성에 미치는 영향을 조사하여 맛과 저장성을 향상시키는 방법을 모색하는데 그 목적이 있다. 실험처리구로는 소금으로 담근 것(A), 간장으로 담근 것(B), 간장과 들깨가루를 넣어 담근 것 (C), 멸치액젓을 넣어 담근것(D), 멸치액젓과 찹쌀풀을 넣어 담근 것(E)로 하였으며 그 결과는 다음과 같다. 1. 관능적 특성에서 외관, 냄새, 짠맛, 신맛, 감칠맛, 텍스쳐와 전반적인 기호도는 간장을 넣어 담근 처리구 (B)가 비교적 높은 점수를 받았고, 고소한 맛은 들깨가루를 넣은 처리구(C)가 가장 좋은 점수를 받았다. 2. 미생물학적 특성에서 총균수는 발효 전반에는 처리구 C가 많았고, 말기에는 처리구 E가 많았다. 반면에 처리구 A의 총균수가 가장 적었다. 처리구 C는 발효 2일에 최대 젖산균수에 도달했고, 처리구 E는 발효 13일에, 나머지 처리구는 발효 28일에 처리구 A>B>D순으로 최대 젖산균수를 보였다. 발효 말기인 43일에는 처리구 B가 가장 적은 젖산균수를 나타냈다. 분리동정된 젖산균은 Pediococcus속, Streptococcus속, Leuconostoc속, Lactobacillus속의 4가지였으며, Streptococcus속은 적숙기인 발효 8일에 가장 많았으며, 김치산패에 관여하는 Lactobacillus속은 발효가 진행됨에 따라 증가하였다. 이상의 결과를 종합해 볼 때, 본 실험의 조건하에서 발효는 처리구 B>C>E>D>A의 순으로 빨리 진행되었다. 담금방법에 따라 간장은 부추김치의 맛은 좋게 하였으나, 숙성을 빠르게 하였으며, 들깨가루 첨가는 초기 발효를 억제하는 효과가 있었지만, 말기에는 오히려 촉진한 결과로 보아 첨가하는 재료의 종류에 따라 부추김치의 발효 양상에 차이가 있음을 알 수 있었다. 그러므로 부추김치 담그는 목적에 따라 첨가재료를 선택하는 것이 바람직 할 것으로 생각된다.