• 한국식품과학회지
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• 제33권5호
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• pp.534-539
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• 2001

굴통조림 가공부산물인 세척수를 효율적으로 이용하기 위하여 굴세척액을 이용한 인스턴트 분말수프의 제조를 시도하였다. 대조구인 굴 열수추출물 분말 수프는 열수추출물 분말에 식염, 분말크림, 유대체 분말, 밀가루, 대두분말, 전분, 글루코스, 양파가루의 일정량씩을 각각 혼합하여 제조하였다. 굴세척액 분말수프는 열수추출물 분말 대신에 세척액 분말을 첨가하고, 기타 첨가물의 경우 굴 열수추출물 분말 수프와 같은 비율로 첨가하여 제조하였다. 굴통조림 가공부산물 유래 분말 수프인 세척수 분말 수프는 탄수화물이 71.1%로 거의 대부분을 차지하였고, 다음으로 조단백질(10.8%), 조회분(8.1%) 및 조지방(3.5%)의 순이었으며, 대조구인 열수추출물 분말 수프와 차이가 없었다. 굴세척액 분말 수프는 휘발성염기질소, 생균수, 대장균군 및 수분활성이 각각 29.4 mg/100g, $4.6{\times}10^4\;CFU/g$, <18 MPN/100 g 및 0.246으로 위생적으로 안전한 인스턴트 식품이었다. 굴통조림 가공부산물 유래 분말수프의 주요 지방산은 16 : 0(31.5%), 18 : 0(10.4%) 및 18 : 1n-9(27.4%) 등이었고, 단백질의 화학가는 59.4%이었으며, 주요 무기질은 철이었다. 관능평가 결과 대조구인 열수추출물 분말 수프에 대하여 세척수 분말 수프의 경우 점도, 색조, 향 및 맛과 같은 모든 항목에서 차이가 없었다. 이상의 이화학적 및 관능적 검사 결과로 미루어 보아 굴통조림 가공부산물인 세척수는 분말화하여 배합농도를 적절히 조절하면 우수한 인스턴트 분말 수프의 소재로 이용 가능하다는 결론을 얻었다.

• 한국식품영양과학회지
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• 제35권6호
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• pp.729-733
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• 2006

굴 자숙시 사용한 세척수를 농축하여 만든 굴 엑기스 제품에서 발생한 미세 결정물질을 분리하여 성분의 본체를 규명하고, 발생 원인을 추정하였다. 결정물질은 수분 8.1%, 유기물이 21.6%, 무기물 70.2%로 되어 있었으며, 유기물은 taurine, phosphoserine 등 9개의 유리아미노산을 함유하고 있었고, 무기물의 주성분은 ICP에 의하여 분석한 결과, Ca이 54.8%, P이 43.8%로 이 두 성분이 전체 무기질의 98.6%를 차지하였다. XRD 분석결과와 SEM 사진의 분석에 의하여 이 결정물질은 Ca와 인산이 결합된 $brushite(CaHPO_4{\cdot}2H_2O)$로 동정되었으며, 10 mg까지는 마우스에 독성을 나타내지 않았다. 결정물질이 생성된 굴 엑기스에서 결정물질을 제거한 다음 남은 엑기스와 결정물질이 생성되지 않은 굴 엑기스의 칼슘이나 인 등의 함량이 비슷하여, 이 결정물질이 원래 굴의 성분으로 함유되어 있거나 굴 엑기스의 제조과정 중에 만들어진 소량의 brushite가 농축과정에서 점차 농도가 진하여지고, 저장중 굴 엑기스 내의 다른 성분이나 외부의 요인들에 의하여 결정으로 성장하고, 이렇게 성장된 결정이 황갈색으로 착색된 굴 엑기스 내에서 혼재하여 확인되지 않고 있다가 비중 차이에 의하여 저장 중에 굴 엑기스를 담은 용기의 바닥에 침전된 것으로 추정된다.

• 한국식품영양학회지
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• 제30권3호
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• pp.525-530
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• 2017

King oyster mushroom (Pleurotus eryngii), an improved species of oyster mushroom, is a popular ingredient in Asian cuisine. Spleen cells were treated with various concentrations (0, 5, 10, 50, 100, 250, 500, and $1,000{\mu}g/mL$) of king oyster water extracts (KOWE); then, the proliferation of the cells was measured 24, 48, and 72 h after each treatment. Also, type 1 T helper cytokine productions ($TNF-{\alpha}$, $IFN-{\gamma}$, and IL-2) were measured in activated macrophage by KOWE in seven concentrations. Under the condition of its 50, 100, 250, and $1,000{\mu}g/mL$ for 48 h, the proliferation of cells was increased. However, there was no significant fluctuation in the spleen cells proliferation for 24 and 72 h-long KOWE exposure. To determine cytokine ($TNF-{\alpha}$, $IFN-{\gamma}$, IL-2) productions of type 1 T helper cells, macrophage was stimulated by KOWE for 48 h. Treatment of KOWE gave a rise to the levels of $TNF-{\alpha}$ and $IFN-{\gamma}$, but not in that of IL-2 productions. These results suggest that king oyster mushroom water extracts may be beneficial for enhancing immune functions in its high concentration.

• 한국식품과학회지
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• 제20권3호
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• pp.385-391
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• 1988

어패류 자원중 기호도가 높은 굴, 홍합, 게를 원료로 하여 열수추출법(熱水抽出法)에 의해 추출물을 제조하고 유리아미노산과 핵산관련물질등 품질을 조사하였다. 추출시험 결과 온도 $95^{\circ}C$에서 추출시간 40분, 가수량은 원료중량의 $1.5{\sim}2$배가 적당하였고 유리아미노산의량은 굴 추출물이 554.17mg%, 홍합 추출물은 765.95mg%, 게 추출물은 1,886.87mg%였으며 맛성분에 관여하는 glutamic acid, glycine, proline 및 alanine등의 양이 전체 유리아미노산의 약 50% 이상을 차지하였다. 핵산관련물질의 량은 굴 추출물이 581.51mg%,홍합 추출물은 941.77mg%, 게 추출물이 606.24mg%였다.

• 한국식품영양과학회지
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• 제30권2호
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• pp.299-306
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• 2001

As a part of basic investigation for utilization of canned food processing by-products, a food components of the canned oyster processing waste water such as boiled and released water(BRW), wash water(WW) were investigated and compared with hot-water extracts from oyster. From the results of measuring heavy metal conte수, viable cells and coliform group, the canned oyster processing waste waters might not invoke health risk in using food resource. The contents of taste compounds (free amino acids, ATP related compounds, TMA (O) and total creatinine) of BRW and WW accounted for about 254% and 95%, respectively, in comparison with those of control (hot-water extract from oyster). The BRW showed a very high content of salt in comparing to the WW and control. In descending order, the values of whiteness index was WW, control and BRW. Sensory scores for color, oyster flavor intensity and saline taste were not significantly different between WW and control. But, BRW had the highest score in oyster flavor intensity, while had the lowest score in color and saline taste. But, the color and saline taste of BRW might be able to control by some pretreatment (concentration and drying in mild condition, desalination and recipe control etc). These results indicated that BRW and WW generated from various step during canned oyster processing could be a potential food resource by controlling of saline taste and color intensity.

• 한국식품저장유통학회지
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• 제9권1호
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• pp.56-60
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• 2002

느타리버섯을 이용하여 제조한 김치에 대한 항산화, 항돌연변이, 항암 및 면역활성 등의 기능적 특성을 구명하였다. 버섯김치의 항산화효과를 측정하기 위하여 linoleic acid에 대한 과산화물가 및 흰쥐의 간에 대한 TBA가를 측정한 결과 버섯김치가 배추김치보다 항산화 효과가 크게 나타났고, 데친버섯보다는 생버섯 김치의 효과가 훨씬 크게 나타났다. 버섯 김치의 메탄을 추출물은 농도에 의존적으로 항돌연변이 및 암세포 성장억제 효과를 나타내었으며, 특히 생버섯추출물의 경우 그 효과 더욱 크게 나타났다. 느타리버섯 김치 메탄올 추출물은 횐쥐의 비장에서 분리한 면역세포의 증식을 단독으로는 유도하지는 못하였지만, Con A 처리구에서는 비장세포의 증식을 유도하였고, 생 버섯김치가 데친버섯 김치보다 더 많은 증식을 유도하였다.

• 한국식품영양학회지
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• 제31권6호
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• pp.911-918
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• 2018

Various studies on the effect of mushroom, a member of phytonutrients, on inflammatory diseases have been reporter over the years, Among various species mushrooms, King oyster mushroom (Pleurotus eryngii) and winter mushroom (Flammulina velutipes) are popular dietary ingredients for Asian cuisine. The extracts from all the three mushrooms were used to determine the antioxidative effect and the cytotoxicity. Result analysis were repeated more than three times to get an average${\pm}$standard deviation, and statistical significance were confirmed by SPSS. As a result, total phenol content of the king oyster mushroom and the winter mushroom were $19.66{\pm}0.10mg/g$ and $22.08{\pm}1.10mg/g$, respectively. Also, the total flavonoid content was $15.21{\pm}1.31mg/g$ for the king oyster mushroom and $20.50{\pm}4.52mg/g$ for winter mushroom. The results in winter mushroom showed higher values in total phenol and flavonoid content than in the king oyster mushroom. All samples of extracts showed free radical DPPH (1,1-diphenyl-2-picrylhydrazyl) scavenging activity with their 10 mg/mL concentration. These results indicate that the extract of the king oyster mushroom (Pleurotus eryngii) and the winter mushroom (Flammulina velutipes) may be possible phytonutrients with the anti-inflammatory and the anti-cancer effect.

• 한국수산과학회지
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• 제40권6호
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• pp.343-349
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• 2007

This study examined the effective utilization of pearl processing by-products. Three extracts of hot-water extract (WE), hydro-cooked extract (HE), and two-step enzymatic hydrolysate (EH) were prepared from pearl oyster muscle, and their characteristics were examined. The moisture, crude protein, volatile basic nitrogen (VBN), and amino-N contents were 97.5-98.0%, 0.5-1.3%, 2.1-4.9 g/100 mL, and 35.0-74.5 g/100 mL, respectively. EH had the lowest VBN and highest amino-N contents. In addition, EH had the highest yields. In terms of its functional properties, EH inhibited angiotensin-I converting enzyme ($IC_{50}$, 1.39 mg/mL) more strongly than the other extracts ($IC_{50}$, 4.17-7.95 mg/mL). The free amino acid contents of WE, HE, and EH were 661, 470 and 1,150 mg/100 mL, respectively. Major amino acids were taurine and glutamic acid. Major inorganic ions were Na, Mg, and Ca. Contents of taste compounds, such as free amino acids, inorganic ions, and quaternary ammonium bases, differed significantly according to the extract methods. Based on the results of chemical experiments and sensory evaluation, the quality of EH was superior to the other extracts, and EH is suitable for use in natural flavoring materials.

• 한국수산과학회지
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• 제43권6호
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• pp.606-613
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• 2010

In order to elucidate a mechanism responsible for the development of the odor characteristics of cooked, desirable-flavored shellfish, oysters were extracted using various solvents and the resulting extracts were evaluated organoleptically after cooking. The 80% aqueous methanol extract was found to produce a desirable cooked flavor. This oyster extract was fractionated using ion-exchange column chromatography and dialysis, and each of the fractions was subjected to cooking, followed by organoleptic evaluation. The outer dialysate fraction such as acidic and amphoteric water-soluble fractions produced a cooked oyster flavor. The volatile flavor compounds identified from cooked oyster included 29 hydrocarbons, 20 alcohols, 16 acids, 12 aldehydes, nine nitrogen-containing aromatic compounds, eight ketones, five furans, three esters, three phenols, and one benzene.

• 한국균학회지
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• 제25권4호통권83호
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• pp.268-275
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• 1997

High prices of raw materials used as media for the mushroom cultivation increased the cost of commercial production of oyster mushroom (Pleurotus ostreatus). In this study, garlic peels (Allium sativum f. pekinese) as an agricultural by-product were investigated to replace the saw dust for the bottle cultivation of oyster mushroom. Mycelial growth of oyster mushroom were examined by the extracts made from the sawdust, rice bran and garlic peels. The mycelial growth was very poor in the agar media containing the extracts of sawdust or garlic peels, but was good when those of the rice bran were added. In the polypropylene bottle experiment, the sawdust medium which ammended with minerals vitamin was essential for the production of the mushroom fruitbodies. The rice bran was considered to stimulate the mycelial growth, but not the development of basidiocarps. The garlic peel was not a factor to stimulate the production of mushroom fruitbodies, but a raw material ammended with the rice bran produced much amounts of mushroom. In this work, garlic peels ($10{\sim}70%$ v/v) added to the mixture of sawdust and rice bran (4 : 1, v/v) was considered to help the productions of mushroom fruitbodies. Based on the result, the replacement of expensive saw dust with inexpensive garlic peels was a good example to reduce production cost of the bottle cultivation of mushroom.