• 한국유기농업학회지
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• 제16권3호
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• pp.321-330
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• 2008

산양유의 계절별 및 농장별 이화학적 특성을 구명하기 위하여 본 연구의 결과 및 타지역에서의 산양유 성분인 Fat, Protein, Lactose, Total Solid, SNF, Cells 성분 등을 살펴본 결과 $12{\sim}6$월 사이의 값 중에서 2월과 3월에 Fat, Protein, Lactose, Total Solid, SNF, Cells 값이 높은 경향을 보였고, 특히 Fat의 경우 $12{\sim}3$월까지의 값이 다른 월별 성분보다 더욱 높은 값을 보였다. SNF의 경우도 2월에 다른 월별 성분보다 월등히 높은 값을 나타냈다. 그러나 Lactose는 계절 또는 월별간 큰 차이를 보이지 않았다. 산양유 성분의 지역별 차이 또한 크지 않았으며 일반 유성분 자료를 본 연구의 결과와 참고자료를 함께 비교 검토한 결과 산양유의 일반조성은 cow milk와 전체적으로 비슷하나 Fat 성분에서 약간 낮은 값을 보였고, Mare milk 보다는 전체적으로 높은 값을 보였다. 산양유 생산은 산양의 계절번식에 의한 계절간 생산량의 편차가 커 수급조절이 어려운 문제점이 있으므로 국내 산양유 산업의 발전을 위해서는 산양유 제품의 소비를 촉진시킬 수 있는 저장성이 우수한 다양한 기능성 제품을 고안하여야 한다고 사료된다.

• Food Science and Biotechnology
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• 제18권3호
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• pp.803-807
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• 2009

Solid fats were esterified with solid phase of rice bran oil (S-RBO), palm stearin (PS), and conjugated linoleic acid (CLA) at 2 substrate mole ratios (S-RBO:PS:CLA of 1:1:2 and 1:3:4). The major fatty acids were palmitic, oleic, and CLA in 36 hr products. The solid fat content (SFC) of the 1:1:2 product was 12.8% while the SFC of 1:3:4 product was 45.1% at $20^{\circ}C$. The SFCs after $20^{\circ}C$ reduced when the reaction time increased from 1 to 36 hr, suggesting that the change of triacylglycerol species was augmented by extending reaction time.

• Asian-Australasian Journal of Animal Sciences
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• 제15권6호
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• pp.821-827
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• 2002

The purpose of this study was to evaluate the effect of protected fat and heat-extruded soybean meal on the lactation performance of Holstein cows. Twenty-four cows, consisting of 20 lactating cows and 4 rumen-fistulated dry cows, were randomly allocated into four groups with 5 lactating cows and 1 fistulated cow in each group. A replicated 4${\times}$4 Latin square design with four 21 day periods, including 14 days of adaptation and 7 collection days within each period was employed. The experiment was a 2${\times}$2 arrangement, with or without heat-extruded soybean meal and protected fat inclusion. The dietary treatments consisted of supplements of (a) soybean meal (the control), (b) heat-extruded soybean meal, (c) protected fat, and (d) heat-extruded soybean meal and protected fat. The results showed that there were no significant differences in feed intake, milk yield, milk protein content, milk lactose content and body weight change between the dietary treatments. However, cows supplemented with protected fat showed a significantly increased (p<0.05) milk fat yield, 3.5% FCM and total solid yield. The increase in undegradable intake protein (UIP) via heat extruded soybean meal supplement significantly decreased the urea nitrogen concentration in the blood (p<0.05). Dietary fat inclusion significantly increased the blood cholesterol concentration (p<0.01) and decreased the ruminal pH value (p<0.01). Increased dietary UIP significantly decreased the ammonia nitrogen concentration in the rumen (p<0.01), but did not significantly influence the pH and VFA molar percentage in the rumen. It appears that dietary protected fat inclusion could improve milk fat and solid content. Increased dietary undegradable intake protein through heat extruded soybean meal did not improve milk yield. But it could alleviate the adverse effect of decreased milk protein due to dietary fat supplementation. Increased UIP could also decrease the ammonia nitrogen concentration in the rumen and plasma urea nitrogen concentration in the blood.

• Preventive Nutrition and Food Science
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• 제8권3호
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• pp.278-283
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• 2003

Textural properties of tofu manufactured with micronized full-fat soyflour (MFS) were enhanced by the addition of soy protein isolate, whey protein concentrate, chitosan oligosaccharide and mushroom powder. The MFS solution (14.2% solid content) was converted to semi-solid tofu by a two-stage heat treatment with the addition of 4% coagulant mix. The MFS tofu was evaluated by a compression test as well as sensory evaluation. To produce the semi-solid gel (MFS tofu) with reasonably high strength and toughness, the MFS solution with 14.2% solid content and 7.0% protein had to be heat treated at 121$^{\circ}C$ for 3min. The relative toughness of MFS tofu was increased by the addition of SPI, showing a 144% increase. The toughness of MFS tofu prepared with the MFS/SPI mixture was greatly increased by the addition of WPC at the level of 0.7% and the water separation from MFS tofu was greatly reduced. Furthermore, the toughness and strength of MFS/SPI tofu was enhanced by the addition of 0.1% chitosan oligosaccharide and 0.2% mushroom powder. The sensory evaluation of the tofu fortified with SPI, chitosan oligosaccharide and mushroom powder was superior to that of MFS tofu, with a higher score for overall preference.

• 한국식품영양학회지
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• 제28권3호
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• pp.465-469
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• 2015

An analysis of changes in herbal tea composition according to the difference in processing conditions showed slightly reduced crude protein content and increased, moisture, crude fat and solid elution rate after treatment using the ash puffing process compared to roasting. Benzopyrene content was significantly reduced to 0.18 ppb from 0.51 ppb. This result indicated that, the $B({\alpha})P$ content differed depending on the processing condition and raw materials. Generation of food $B({\alpha})P$ is mainly include the thermal decomposition of food cooking, when the processing which is a main component of food carbohydrate, protein, fat reason despite severe heat treatment as a whole is to be detected even though the $B({\alpha})P$ in this way is considered to be. The taste, aroma and color did not show a large difference, but the strong bitters taste decreased.

• Asian-Australasian Journal of Animal Sciences
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• 제25권5호
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• pp.659-664
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• 2012

The present experiment aimed to evaluate the effect of HMBi on the production performance and metabolism in dairy cows. Thirty multiparous Holstein dairy cows under similar conditions were randomly assigned to three dietary treatments; i) Control, a basal diet; ii) T1, a basal diet plus HMBi (0 g prepartum and 18 g postpartum); and iii) T2, a basal diet plus HMBi (10 g prepartum and 18 g postpartum). Treatments were initiated 21 d before expected calving and continued through 91 d postpartum. HMBi was top-dressed onto the total mixed ration of each cow. Treatments did not affect dry matter intake, plasma urea nitrogen, peak milk yield, days to peak milk yield, nonesterified fatty acid, glutamate pyruvate transaminase, glutamic oxalaetic transaminase, milk fat content, milk protein content, milk lactose content, and milk solid non-fat content. The milk composition yields were increased by the HMBi-supplemented treatment. The T1 and T2 treatments increased the yields of 4% fat-corrected milk yield, milk fat, milk protein, and milk lactose compared with the control. Although there was no difference in the milk composition of the control and T2-treated cows, the T2-treated cows exhibited higher milk fat yield (increased by 74 g/d), lower milk urea nitrogen (reduced by 3.41%), and plasma ${\beta}$-hydroxy butyrate than the control cows. The results indicate that HMBi supplementation to diet has beneficial effects, and that there is no difference between supplementation at prepartum and starting only at parturition.

• 한국응용과학기술학회지
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• 제31권4호
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• pp.703-710
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• 2014

한방차의 roasting 온도를 $80{\sim}140^{\circ}C$ 범위로 하여 성분 변화를 분석한 결과, 온도의 상승에 따라 수분함량이 감소하고 일부 탄화가 발생하며 조 회분 함량이 소폭 상승하였고, 조 지방 및 조단백질 함량은 소폭 감소하였다. 한방차의 고형분 용출율은 0.15~0.32%(w/w)를 나타내었는데, roasting 온도가 상승할수록 감소하는 경향을 나타내었다. 처리온도가 $80{\sim}110^{\circ}C$구간에서는 큰 변화를 나타내지 않은 반면 $110{\sim}140^{\circ}C$구간에서는 고형분 용출율이 급격히 감소하였다. 온도가 상승할수록 용출율이 감소하는 것은 내부 조직이 치밀하여 상대적으로 용출이 어렵기 때문이다. 벤조피렌 함량은 0.29~0.51ppb으로 온도가 높을수록 $B({\alpha})P$함량이 증가하였다. 처리온도와 원재료에 따라 $B({\alpha})P$ 함량에 차이가 발생하며, 내부온도는 약 $200^{\circ}C$정도지만 roaster 표면의 실제 온도는 약 $2000^{\circ}C$에 이르는데 표면과 접촉한 부분에서 $B({\alpha})P$가 생성된다. $B({\alpha})P$는 주로 음식을 조리, 가공할 때 식품의 주성분인 탄수화물, 단백질, 지방 등이 열분해 되어 생성되는 것으로 생각된다.

• Journal of Microbiology and Biotechnology
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• 제20권3호
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• pp.525-531
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• 2010

This work was aimed at utilizing rice bran as a substrate for $\beta$-carotene production by Rhodotorula glutinis DM 28 under optimized conditions of solid-state fermentation. The biomass and $\beta$-carotene content of Rhodotorula glutinis DM 28 grown on rice bran as a sole substrate under solid-state fermentation were 54 g/kg rice bran and 1.65 mg/kg rice bran, respectively. Its biomass and $\beta$-carotene content, however, could be improved by 60% and 30%, respectively, using the Central Composite Design for the optimization of its cultivation conditions. The optimized conditions obtained were a pH of 5, a moisture content of 70% (w/w), and a carbon-to-nitrogen ratio of 4. Under these conditions, rice bran containing R. glutinis DM 28 had nutritional values of $\beta$-carotene, protein, and fat higher than those of rice bran alone. Yeast-grown rice bran could be suitable, therefore, to use as a $\beta$-carotene-enriched supplement in animal feeds.

• 한국식품저장유통학회지
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• 제21권3호
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• pp.308-314
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• 2014

본 연구는 제조방식별로 제조된 씻지 않는 쌀의 저장특성을 조사하기 위하여 최근 개발된 건식(DT), 반건식(SDT) 및 가수정미방식(WT)의 제조 시스템으로 공시재료를 조제한 후 저장기간과 저장온도에 따른 품질특성을 분석하여 수행하였다. 공시재료는 각각 백도가 41(DT1, SDT1, WT1)과 43(DT2, SDT2, WT2)의 두 가지 수준으로 조제하였으며, 저장기간은 약 12주이었고, 저장온도는 각각 10, 20 및 $30^{\circ}C$로 설정하였다. 저장기간 동안의 품질특성을 살펴본 결과 색도 b값과 지방산가는 점차 증가하는 경향을 나타내었으며, 백도, 함수율, 탁도, 건고물량 및 총균수는 감소하는 경향을 나타내었다. 그러나 백도, 색도 b값, 탁도 및 건고물량은 저장초기인 1주차 이후부터는 변화가 적게 나타났다. 반면 함수율, 총균수, 지방산가는 제조방식보다 저장온도의 영향이 큰 것으로 나타났으며, 저장온도가 높을수록 함수율과 지방산가는 감소폭이 크게 나타났고, 총균수는 증가폭이 크게 나타났다. 또한 함수율, 탁도, 건고물량은 제조방식의 영향을 받아 가수정미방식으로 제조된 시료의 경우에는 각 항목의 초기값이 다른 제조방식과 차이가 큰 것으로 나타났다. 가수정미방식으로 제조된 시료(WT1, WT2)의 초기함수율은 높게 나타났으며, 탁도 및 건고물량은 다른 제조방식의 시료보다 낮게 나타났으나, 저장기간이 경과함에 따른 감소폭은 비슷한 것으로 나타났다. 따라서 본 연구에서는 건식, 반건식 및 가수정미방식으로 제조한 백미는 저장온도와 저장기간이 증가할수록 저장성이 떨어지는 경향을 나타내었고, 특히 가수정미방식으로 제조된 시료는 초기 품질특성 중 함수율이 높게 나타나 저장중의 산패에 영향을 주는 지방산가가 증가하여 저장성이 낮은 것으로 판단되었다.

• 한국응용과학기술학회지
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• 제31권2호
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• pp.305-312
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• 2014

팽화 처리온도를 각각 $140{\sim}220^{\circ}C$로 한 한방차 제품의 성분변화를 분석한 결과는 다음과 같다. 처리온도의 상승에 따라 일부 탄화가 발생하며 조회분 함량이 상대적으로 상승하는 소폭의 변화가 있었고, 조단백질 및 조지방 함량은 거의 변화가 없는 것으로 나타났으며 수분함량은 감소하였다. 한방차의 고형분 용출률은 0.18~0.27%(w/w)로 나타내었는데, 팽화온도가 상승할수록 증가하였다. 고형분의 용출은 온도가 화학적 변화보다 물리적 변화에 의해 식품의 원재료 성분인 탄수화물, 단백질, 지방 등이 천연 상태에서 상호가교 결합이 물리적인 힘으로 어느 정도 파괴되어 성분의 용출이 용이해지기 때문인 것으로 생각된다. 벤조피렌 함량은 0.18~0.24ppb로 처리온도, 원재료에 따라 B(${\alpha}$)P 함량에 차이가 발생한 것으로 나타났다.