• 한국식품조리과학회지
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• 제25권3호
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• pp.350-356
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• 2009

식용 식물색소자원인 울금 추출물의 항균성실험을 통하여 항균활성을 검색하였고, 실제 식품에의 이용가능성을 살펴보기 위하여, 이를 떡과 국수에 첨가하여 식품 보존효과를 검토하여 다음과 같은 결론을 얻었다. 울금을 건조시켜 분쇄한 후 에탄올로 추출, 농축한 것을 10% 농도로 희석하여 1${\sim}$4 mg/disc 농도가 되게 첨가하여 식품부패 미생물의 증식 억제 효과를 검색한 결과 E. coli와B. subtilis에 대한 항균활성은 disc에 점적한 농도가 증가할수록 항균활성을 나타내는 inhibition zone의 크기가 증가하여 4 mg/disc 농도에서 각각 10, 11 mm의 항균력을나타내었고 S. aureus는 4 mg/disc 농도에서만 8.5 mm의항균력을 나타내었다. 이러한 항균활성을 바탕으로 울금추출물을 첨가식품에의 적용가능성을 살펴보기 위해 0,0.25, 0.50, 0.75, 1.00% 농도로 첨가한 떡과 국수를 제조하여 0, 1, 2, 3, 4일 동안 20$^{\circ}$C에 저장하면서 미생물검사 및 관능검사를 실시하였다. 그 결과, 추출물 첨가 떡과 국수가 대조군에 비해 미생물의 증식이 현저히 적었으며, 첨가량이 많을수록 저장효과가 뛰어나 항균활성을지닌 울금 추출물의 첨가가 식품의 저장성 향상에 기여할 수 있으리라 기대된다. 관능검사결과 떡과 국수 모두울금 추출물 0.50% 첨가군이 가장 선호도가 높게 나타났다. 이상의 결과로 보아 울금 추출물 첨가는 떡과 국수의 기호성을 높이고 저장성을 연장시키는 가능성을 확인하였다.

• 한국식품조리과학회지
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• 제30권4호
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• pp.444-453
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• 2014

$15^{\circ}Bx$ 흑마늘 추출액 1%에 울금(ST1), 백년초(ST2), 아스파라거스(ST3) 및 알로에(ST4) 분말을 각각 0.3%씩 첨가한 소시지를 제조하여 $8^{\circ}C$에서 4주간 저장하면서 품질 변화를 살펴보았다. 색도는 흑마늘 추출물이 첨가된 대조구에 비해 백년초 분말을 첨가한 ST2에서 명도, 적색도가 가장 높게 측정되었으며, 황색도는 아스파라거스 분말을 첨가한 ST3에서 높게 측정되었다. 전단가는 저장 0일에 대조구가 $854.19{\pm}38.21cm/kg^2$으로 가장 높게 측정이 되었다. 산도는 pH와 유사한 경향으로 ST4가 가장 높았으며 대부분의 처리구가 저장 2주까지 증가하다가 감소하는 경향이었다. 총당은 저장 0일에 ST4가 $17.46{\pm}0.92mg/100g$으로 가장 높은 함량이었으며 전체적으로 저장기간의 경과에 따라 증가하였다. TBARS 함량은 처리구가 대조구에 비해 낮아지는 경향을 보였으나 전체적으로 저장기간이 경과함에 따라 모든 시료에서 유의적으로 증가하였다. ABTS 라디칼 소거능은 $1000{\mu}g/mL$ 농도에서 저장 0일에 $89.11{\pm}0.66{\sim}99.22{\pm}0.09%$의 높은 소거능을 보였다. 결과적으로 화학적 및 물리적 특성 결과와 비교했을 시 흑마늘에 특화작물의 첨가가 상품화 가능성이 있는 것으로 판단되었다.

• 대한치과기공학회지
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• 제25권1호
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• pp.41-62
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• 2003

In this research, we manufactured the paste opaque porcelains using Propylene Glycol (PG) and Buthylene Glycol (BG) as a solvent, and compared the composition of solvents, the coefficient of thermal expansion, the particle size distribution, the viscosity and bonding strength to metal, and the tone with those of the commercial products(Duceram Plus, Duceram GmbH; VMK 95, Vita Co.; Noritake EX-3, Noritake Co.)used in the clinical field. The results of the research were as follows: 1. The result of solvent analysis indicated that the solvents included in the paste opaque porcelains of the control group were mainly composed of Glycols. 2. From the Coefficient of thermal expansion measurement, we drew out the following results; testing group: $14.0\times10^{-6}/^{\circ}C$, Duceram Plus: $13.9\times10^{-6}/^{\circ}C$, VMK 95: $14.3\times10^{-6}/^{\circ}C$, and Noritake EX-3: $13.3\times10^{-6}/^{\circ}C$. 3. Seen from the result of particle size distribution measurement, the experimental group was similar to the control group in 1$\mu m$ below, but the experimental group marked the highest distribution of 61% in the case of between 1$\mu m$ and 5$\mu m$. Between 5$\mu m$ and 10$\mu m$, they showed relatively similar distribution, and Noritake EX-3 was turned out the highest distribution of 29% in 10$\mu m$ above. 4. From the result of viscosity measurement, Duceram plus showed the highest viscosity throughout all the measurements followed by Noritake Ex-3, experimental group and VMK 95 in decreasing order. 5. The result of bonding strength measurement was EX 35.53 $\beta\acute{A}$, DU 40.88 $\beta\acute{A}$, VM 39.43 $\beta\acute{A}$, and NO 35.39 $\beta\acute{A}$, and no significant difference was found between the experimental group and the control groups(P>0.05). 6. The measurement of the tone indicated that the $L^*$ value of the experimental group was 86.89 0.63 in average, which is higher than the control group in its brightness. In the case of the $a^*$ value, Duceram Plus, VMK 95 and EX-3 showed positive value, whereas the testing group was turned out negative value. In $b^*$ value, Duceram Plus proved the highest. From the results of this research, the paste opaque porcelains using Propylene Glycol (PG) and Buthylene Glycol (BG) as a solvent did not make differences from the commercial products that are actually used in the clinical fields. Therefore, it is possible to utilize Propylene Glycol (PG) and Buthylene Glycol (BG) for the paste opaque porcelains of P.F.M crown. It is also recommended that further researches concerning the compositions and forms of powder, the types of organic solvent components and the ratio of mixture proceeded in order to improve the level of productivity in the future.

• 한국수산과학회지
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• 제49권3호
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• pp.293-300
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• 2016

In the present study, we investigated the quality, sensory characteristics and commercialization potential of a rice collet snack made with the addition of dried shrimp. “Mild” and “spicy” snack products were produced with an edible oil coating and mixed seasoning powder coating, respectively. The approximate composition of the mild and spicy snacks, respectively, were 2.44% and 2.24% for moisture, 8.52% and 8.64% for crude protein, 18.36% and 26.54% for crude lipids, 1.28% and 1.38% for ash, 1.1% and 1.2% for salt, and 0.61 and 0.62 for pH. The L (lightness), a (redness), b (yellowness), and ⊿E (color difference) values were higher for the mild snack than the spicy snack. The mild and spicy snack had values of 7,776.4 and 7,655.8 mg/100 g for total amino acids, and 221.6 and 253.5 mg/100 g for total free amino acids, respectively. The TBA (thiobarbituric acid) value did not differ significantly between the two types of snack. The hardness value of the spicy snack was higher than that of the mild snack, but there were no significant differences in flavor between the two products. The sensory evaluation score of the spicy snack was slightly higher than that of the mild snack. Organoleptic inspection indicated that both snacks had a favorable, unique taste.

• 한국광물학회지
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• 제19권4호
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• pp.363-381
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• 2006

거창화강석의 품질기준 설정을 위한 정확한 광물조성을 구하기 위하여 거창지역 석산을 포함하여 포천, 익산 및 중국에서 수입된 총 39개의 화강석 시료를 대상으로 현미경 육안관찰에 의한 광물모드 분석, X-선 형광분석에 의한 CIPW 노름 계산, 그리고 X-선 회절 데이터를 이용하여 리트벨트법에 의한 광물정량분석을 각각 실시하였다. 거창화강석은 회백색 내지 암색으로 중립질의 반상조직을 가지며, 구성광물은 석영, 사장석, 알칼리장석 및 흑운모가 우세하다 광물조성을 결정하기 위해 3가지 분석방법을 비교한 결과, 노름 계산은 화강암의 광물조성을 제대로 반영한다고 보기 어려우며, 현미경 육안관찰에 의한 모드 분석보다 X-선 회절 데이터를 이용한 리트벨트 정량법이 상대적으로 정확한 광물조성을 보여주는 것으로 판단된다. Q-A-P 삼각도에 작도한 결과, 거창화강석은 전형적인 화강섬록암의 광물조성을 보여주며, 포천화강석은 몬조화강암, 익산석은 몬조화강암 내지 화강섬록암, 그리고 중국거창석은 화강섬록암의 조성을 각각 보여준다. 특히 중국거창석과 비교하여 거창화강석이 광물조성으로는 전혀 구별이 되지 않는 유사한 조성을 보여준다.

• 한국수산과학회지
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• 제39권3호
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• pp.261-268
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• 2006

Fish-frames are processing byproducts, which are left after obtaining fillets or muscle during fish processing. The fish-frame generally consists of muscle, collagen, calcium, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). We used fish-frame powder (FFP) of chum salmon and skipjack tuna to prepare and characterize snacks for human consumption with different proportions of FFP. The crude protein and lipid contents of fish-frames were 16.3 and 9.4% for chum salmon and 18.6 and 8.3% for skipjack tuna, respectively. The volatile basic nitrogen (30.6 mg/100 g) and browning index (0.393) of FFP from chum salmon were lower than those of FFP from skipjack tuna. Thus, the FFP of chum salmon was better for making snacks than that of skipjack tuna. Five snacks were prepared with 0, 10, 20, 30, and 40% (w/w) substitution ratios of FFP from chum salmon. The moisture content of the snacks decreased (33.6 to 11.5%) with increasing FFP substitution ratio, whereas crude ash (2.9 to 7.5%), protein (11.4 to 18.4%) and lipid (13.7 to 35.1%) increased. Sensory scores for the texture and taste of the snack with 30% FFP were significantly higher (p<0.05) than those for other snacks; the color and flavor scores of all snacks did not differ significantly. The major fatty acids in the snacks were 16:0 and 18:0 as saturates, 18:1n-9 as monoenes, and 18:2n-6 and 18:3n-3 as polyenes. Snacks with FFP contained small amounts of EPA (0.5 to 0.8%) and DHA (1.3 to 1.8%) in the total lipid composition. The total amino acid content (16.08 g/100 g) of the snack with 30% FFP was higher than that of the snack without FFP (11.18 g/100 g), and the major amino acids were aspartic acid, glutamic acid, glycine, leucine, and lysine. The calcium and phosphorus contents of the snack with 30% FFP were 1,272 mg/100 g and 854 mg/100 g, respectively, and their ratio was the optimal range (2:1 to 1:2) for body absorption efficiency.

• 한국작물학회지
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• 제57권3호
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• pp.262-270
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• 2012

재배지역에 따라서 동일한 고구마 품종이 나타내는 생육특성과 괴근특성을 구명하고 보다 우수한 품질의 고구마를 생산하기 위한 기초자료를 얻고자 수행된 결과는 다음과 같다. 1. 지역별 재배 토양의 토성은 논산시험구가 식양토, 함양이 양토였으며, 무안, 익산, 보령은 사질양토였다. 또한 보령시험구는 강우량이 많아 일조시간이 짧았으며 적산온도는 익산시험구가 높게 나타났다. 2. 전기전도도는 무안시험구가 다른 지역 시험구에 비해 높았고, 유기물 함량 및 유효인산, 양이온치환용량은 보령이 높아 토양 비옥도가 높게 나타났다. 3. 덩굴무게는 보령시험구에서 많았으며 수량과 당도는 무안과 익산에서 높았다. 4. 고구마의 형태는 익산시험구는 단방추형이었고, 함양은 장방추형으로 길쭉한 경향이었으며, 육색은 익산과 무안시험구의 색도가 낮아 어두운 색을 보였다. 5. 전분가 및 당도는 무안과 익산시험구가 높았고 함양은 낮은 경향이었다.

• 한국식품조리과학회지
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• 제21권4호
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• pp.459-465
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• 2005

It has been known that the mulberry leaf is effective in many diseases. Nowadays, the pharmacological effects on diabetes mellitus of mulberry leaves have been confirmed and they are used for many aspects. And Mulberry leaves are also hewn to be effective in the prevention of diabetics, because of their rich amino acids and fibers. From the results of sensory evaluation, the addition of up to $0.5\%$ MLP(mulberry leaf patty), to the chicken patties induced no significant differences in texture, appearance, and color until $0.5\%$ adding of MLP. However, chicken patties with added $0\%$, and $0.25\%$ added of MLP were shown have the highest acceptability, so these levels were thought to be the proper addition amounts of MLP to the chicken patty. Brightness(L) of these patties was the highest in the $0\%$ group as (55.63) and decreased with increasing adding amount of MLP level. Redness(a) was decreased with increasing adding amount of MLP and appeared as ueenish. Yellowness(b) was the lowest in the $0\%$ MLP addition group as (13.31) and increased with increasing MLP level. Hardness was the highest in the chicken patty with $0.25\%$ added MLP, and the lowest value in the chicken patty with $0.5\%$ added MLP. Cohesiveness was the highest in $0\%$ added MLP added chicken patty and springiness was the highest in $0.5\%$ added MLP added chicken patty. But not significantly. Also Brittleness was similar among the various chicken patties with no significantly difference. As for the composition of fatty acids in the chicken patties with added MLP, saturated fatty acids were decreased and unsaturated fatty acids were increased with increasing MLP Especially, the contents of essential fatty acids showed a largely increasing tendency in the chicken patties with added MLP Linoleic acid, linolenic acid, and arachidonic acid were increased to $9.38mg\%,\;0.65mg\%\;and\;1.28mg\%$, respectively in chicken patty with $1.0\%$ added MLP.

• 한국식품조리과학회지
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• 제27권4호
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• pp.27-34
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• 2011

The function of mulberry leaves and the quality of muffins including mulberry leaves were examined. The electron donating ability of both a water and ethanol extract was 40% for both at 100 ppm, 62 and 72% at 500 ppm, and 77 and 83% at 1,000 ppm respectively. These experiments showed good oxidized substance activity. The SOD-like ability of the water and ethanol extracts at 1,000, 500, and 300 ppm was 49% and 55%, 33% and 39%, and 28% and 33% respectively. These results show that the ethanol extract had higher SOD-like ability than that of the water extract. The nitrite scavenging abilities of 1,000 ppm of the mulberry leaf water extract and ethanol extract at pHs of 1.2 and 3.0 were 40.5 and 47%, and 20 and 22% respectively. The Hunter lightness value tended to be lower as the amount of added mulberry leaves increased compared to the contrast set, so the lightness level with a 7% addition was the lowest. The contrast set was the highest for redness and added mulberry leaves tended to decrease redness at 3% but tended to increase it again with additions >3%. The b-value (yellowness) showed a similar tendency as redness. Adding Mulberry leaves tended to decrease the contrast set to the lowest level, then values increased slowly to a peak at 5% added mulberry leaf and then decreased thereafter. Strength and hardness were less after increasing added mulberry leaf. Cohesiveness, springiness, gumminess and brittleness, decreased at up to 5% added mulberry leaves but the 7% addition showed the same level as the contrast set. The mulberry leaves muffins were less preferred to the contrast set in appearance and color. However, the mulberry leaf muffins were preferred to the contrast set in taste and flavor but the result was not significant. Overall the quality of the muffins with 3% added mulberry leaves was preferred over the 1% added mulberry leaf muffins.

• 한국식품조리과학회지
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• 제28권5호
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• pp.605-612
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• 2012

In comparison of the antioxidant activities by the different extraction methods of the domestic mung bean varieties, 'Geumsung', 'Dahyeon', 'Sohyeon', and 'Eohul', were soaked and dehulled, with the extracts obtained by using 80% ethanol at room temperature or heated. The mung bean hull was freeze-dried, ground, and passed through 100 mesh sieve. The moisture content of the hull powder ranged from 1.70 to 3.15%. The total dietary fiber content ranged from 84.42 to 88.47%, with the Sohyeon hull showing the highest value. The L value of Geumsung hull (62.93) was the highest, and the a value of Sohyeon hull (-1.69) was the lowest (p<0.05). The color difference was the highest in Dahyeon hull (42.52) and lowest in Geumsung hull (38.52). The Eohul hull's chlorophyll a and b contents were the highest with the 80% ethanol extract by heating (10.55 and 6.12 ${\mu}g/mL$, respectively), but the Sohyeon hull showed the highest in 80% ethanol extract at room temperature (7.63 and 3.93 ${\mu}g/mL$, respectively). The total phenolic and total flavonoid contents of the ethanol extracts were significantly different between the varieties regardless of the extraction temperature. The hull extract from the heating extraction was higher in Eohul than in other varieties, and was the lowest in the Dahyeon variety. The extract from Sohyeon hull at room temperature showed the highest contents of total phenolic and flavonoid contents. In the mung bean hull extract by heating, DPPH and ABTs radical scavenging activity ranged from 13.49-16.75% and 22.93-39.42% respectively and those at room temperature ranged from 39.86-41.88% and 49.71-70.92%. The reducing powers of extracts by heating ranged from 7.29 to 9.36 mg BHT/g hull, and at room temperature, they ranged from 19.90 to 20.97 mg BHT/g hull. Our results indicate that different extraction methods influenced antioxidant activities in the domestic mung bean varieties.