• 원예과학기술지
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• 제17권3호
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• pp.341-343
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• 1999

기기적인 분석 방법과 관능검사에 의해 '신고' 배 과실의 품질을 조사하여 저장력 판정의 기준을 정하고자 하였다. 상온저장고 및 $2^{\circ}C$ 저온저장고에 저장한 과실을 주요 품질 요인인 당함량과 경도에 따라 구분한 후 각각의 요인에 따른 식미인지도를 조사하였다. 저장 방식별 저장 가능기간은 식미인지도에 근거한 당함량과 경도의 변화 정도를 조사하여 설정하였다. 수확 60일 후 '신고' 배 과실을 이용하여 식미인지도를 조사한 결과, 경도의 경우 $3.3kg/8mm{\emptyset}$ 이상을 보이는 과실이 적정 식미를 보이는 것으로 평가되었고 당함량의 경우에는 13.0% 이상일 때 식미에 적합한 수준으로 평가되었다. 그러나 당함량은 저장중 지속적인 증가 경향을 보임으로써 저장기간 설정의 기준으로는 부적합한 요인으로 판정되었다. 과실의 경도를 기준으로 볼 때, 적정 식미를 유지하는 '신고' 배의 저장가능 기간은 상온저장이 30일, $2^{\circ}C$에서의 저온 저장은 120일 정도인 것으로 평가되었다.

• 한국식품저장유통학회지
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• 제2권2호
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• pp.259-268
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• 1995

Physico-chemical components which are closely related to processed products were investigated on 10 varieties of Cheju citrus fruits. Juice ratio of Hungjin was the highest, 49.2%, while Sankyool was the lowest, 4.2%, which showed great differences among varieties. Peel ratio of Dangyooja was the highest, 46.1%, while both Navel orange and Hungjin were relatively low. Soluble solid($^{\circ}$Brix) was relatively high In Sankyool, Meiwa Kumquat, Sambokam and Iyo. Acid content was the highest, 4.86% in sudachi and relatively high in Sankyool, Natsudaidai and Dangyooja. The $^{\circ}$Brix to acid content ratio was 13.9 in Meiwa Kumquat and more than 10 in Navel orange and Hungjin. Total sugar contents of Juice were 2.78∼10.94%, while reduced sugar contents were 1.63∼6.38% which showed higher in Meiwa Kumquat, Iyo and Navel Orange. Hesperidin and naringin, the sources of biiter taste and cloudness were low in Hungjin and Iyo. Soluble solid($^{\circ}$Brix) of citrus juice showed highest statistical relationship(r=0.907) with total sugar, and was highly significant at 1% level.

• 동아시아식생활학회지
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• 제16권6호
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• pp.740-746
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• 2006

The proximates, vitamin C, minerals, and fatty acids of five potato cultivars were evaluated by AOAC methods, the hydrazine method, ICP-AES, and gas chromatography, respectively. The proximate analyses; vitamin C, reducing sugar, and soluble solid contents; and mineral and fatty acid compositions were significantly different among the five cultivars. The Superior cultivar contained a higher carbohydrate content and higher Ca/P ratio and lower levels of crude protein and Na. The Atlantic cultivar contained significantly higher amount of energy, carbohydrate, reducing sugar, vitamin C, SEA, and MUFA, and significantly lower amount of minerals and PUFA. The Shepody cultivar contained significantly higher amount of carbohydrate and MUFA, and significantly lower amount of soluble solid, vitamin C, and SFA. In addition, the P, Fe, Mg, Cu, and Al levels were significantly higher in Shepody, and Zn content was significantly lower. The Jopung cultivar contained significantly higher levels of moisture and Na, and significantly lower levels of soluble content, reducing sugar, carbohydrate, crude protein, and fat. Finally, the Namsuh cultivar contained significantly higher amount of soluble solid, crude protein, K, Mg, and Al, and significantly lower amount of reducing sugar.

• 한국식품과학회지
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• 제34권1호
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• pp.1-7
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• 2002

여름무 품종별 무의 절임 특성을 알아보기 위해, 절임 염수(소금 농도: 15%) $(2{\times}2{\times}2\;cm)$로 절단한 3 품종('백봉', '관동', '92343')의 여름 무를 2배의 절임 염수에 넣어 $15^{\circ}C$에서 절이면서 절임 중 깍두기 무의 염도, 중량, 수분함량, 가용성 고형물 함량 및 경도(TPA)를 알아보았다. 3 품종의 깍뚜기 무 모두 절임 시간이 경과 될수록 염도, 가용성 고형물 함량은 증가하였으며, 중량 및 수분함량은 감소하는 경향을 나타내었고, texture analyser에 의한 경도는 감소하는 경향을 나타내었다. 깍두기 무의 소금 농도가 3%에 달할 때까지의 절임 염수의 소금 농도에 따른 최적 절임 시간은 '백봉'은 3시간, '관동' 및 '92343'은 4시간이 적당하였다. 절이는 동안 중량 감소율은 '백봉'이 약간 컸고, '관동' 및 '92343'은 비슷하였다. '관동'과 '92343'은 '백봉'에 비해 수분함량이 적었고, 가용성 고형물 함량이 많았으며 경도가 높았으며 '백봉'은 수분함량이 많고 가용성 고형물 함량이 적었고 경도가 낮았다. 한편, 절임무의 계절별 특성을 알아보고자 '백봉' 및 '백관' 2 품종에 대해 10% 또는 15%의 절임 염수에서 절이는 동안의 깍두기 무중의 염도가 3%에 달하였을때의 절임무 특성을 계절별로 알아본 결과, '백봉'은 염침투 속도, 중량 감소정도, 가용성 고형물 함량 및 경도가, '백광'은 염침투 속도, 중량 감소정도 및 경도가 가을이 봄 및 여름에 비해 높게 나타났으며, 수분 함량은 두 품종 모두 봄 및 여름이 가을에 비해 높게 나타났다.

• Preventive Nutrition and Food Science
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• 제12권3호
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• pp.185-189
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• 2007

Quality characteristics of kochujang prepared with strawberry puree (10, 20, and 30% on the total weight basis) were investigated after 30 and 300 days of storage. The moisture content of strawberry kochujang at 300 days was considerably higher than that of strawberry kochujang at 30 days and increasing strawberry content from 0 to 30% significantly increased moisture content of kochujang progressively (p<0.05). Water activity and titratable acidity also showed similar trends, but pH showed the reverse trend with the highest value in control at 30 days and the lowest value in 30% strawberry kochujang at 300 days. As the strawberry puree content increased, amino-nitrogen content consistently and correspondingly decreased. Amino-nitrogen content at 300 days was higher than that of strawberry kochujang at 30 days. Soluble solids content also showed a similar trend, but soluble solid content at 300 days was considerably lower than that of strawberry kochujang at 30 days. Reduction in soluble solids content with increasing strawberry concentration was more evident at 30 days than at 300 day.

• Food Science and Biotechnology
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• 제14권2호
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• pp.259-262
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• 2005

A fraction (CMEx-AH-${\beta}$) of water-soluble polysaccharides, showing selective antitumor activities, was isolated from the mycelia of solid cultured Agaricus blazei Murill by hot-water extraction, ethanol precipitation, and series of chromatography. Chemical characteristics of CMEx-AH-${\beta}$, were as follows: carbohydrate content, 48%; monosaccharide composition, Man:Glu:Gal (2:93:5); molecular weight, $2{\times}10^5$; uronic acid content, 6.2%. Fundamental structure of CMEx-AH-${\beta}$, was deduced as ${\beta}-(1\;{\rightarrow}\;6)$-D-glucan with ${\beta}-(1\;{\rightarrow}\;3)$-D-glucosidic side chains based on results of methylation and $^{13}C$ NMR spectroscopic analyses.

• Food Science and Biotechnology
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• 제14권6호
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• pp.783-787
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• 2005

Fraction (PMEx-AH-${\beta}$) of water-soluble polysaccharide, showing stimulating activity against macrophages, was isolated from mycelia of solid cultured Phellinus linteus by hot-water extraction, ethanol precipitation, and chromatography. Chemical characteristics of PMEx-AH-${\beta}$ were as follows: carbohydrate content, 71%; monosaccharide composition, Man:Glu:Gal (9:64:27); molecular weight, $1-7{\times}10^4$; uronic acid content, 6.8%. Fundamental structure of PMEx-AH-${\beta}$ is deduced as ${\beta}$-($1{$\rightarrow}6$)-D-glucan with ${\beta}$-($1{\rightarow}3$)-D-glucosidic side chains based on methylation analysis.

• Journal of Ginseng Research
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• 제31권4호
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• pp.191-195
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• 2007

Red ginseng sikhye is one of Korean unique beverages with the addition of effective ingredients of ginseng. Considering economical and mechanical efficiency and quality of sikhye, the optimum conditions for saccharification is to saccharify at 90 degree celsius for 3 hours in the composition of 4% of malt, 20% of steamed rice, and 6% of red ginseng power. The red ginseng sikhye has high soluble solid content over 33% compared with conventional commercial sikhye. On the other hand, ginseng sikhye, which shows low pH, has more or less higher acidity than conventional commercial one. Especially the turbidity of the red ginseng sikhye is much higher than that of commercial sikhye, due to as high amount of rice as 20% compared with 3% in the commercial one. The use of high quantity of rice affected the level of turbidity in red ginseng sikhye. In this study, we wanted to establish optimum conditions for saccharification in manufacturing red ginseng sikhye which contains effective herbal medicinal ingredients maintaining the original taste of traditional sikhye.

• 한국식품과학회지
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• 제47권2호
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• pp.149-157
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• 2015

본 연구는 압출성형 된 옥수수 섬유질로부터 화학적 추출을 통해 SAX와 CFG 수율을 향상시키기 위해 반응표면분석법을 이용하여 최적의 압출성형조건을 확립하였다. 압출성형공정 조건 중 수분함량($X_1$), 스크루 회전속도($X_2$), 배럴온도($X_3$)를 독립 변수로 하고 옥수수 섬유질의 residual solid, final solution, 그리고 CFG의 수율과 각각의 SAX값을 종속 변수로 하여 화학적으로 추출 하였다. 그 결과, 수율의 경우 final solution은 EDCF가 DCF보다 낮은 경향을 보였고, residual solid와 CFG의 경우, EDCF가 DCF보다 높은 경향을 나타내었다. SAX값은 모든 조건의 EDCF가 DCF보다 높은 경향을 나타냈다. 각각의 결정된 최적의 압출성형 조건에서 분석한 결과 모든 조건에서 예측값과 결과값이 유사하여 반응표면 분석의 결과가 양호한 것으로 나타났다. 이상의 연구결과에서 반응표면 분석법이 압출성형 공정에 의한 CFG의 수율과 총 SAX값의 최적화를 위한 적절한 방법 중 하나라는 것을 보여주었다.

• 대한본초학회지
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• 제28권4호
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• pp.1-6
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• 2013

Objectives : In other to determine the optimal extraction conditions, the various Bojungikgi-tang (BJIGT) decoctions prepared by different pressure levels and different extraction times were compared and evaluated in terms of the extract yield and the total soluble solid content. Methods : Decoctions were prepared by the pressure levels of 0 (non-pressurized) and 1 $kgf/cm^2$ (pressurized) for 60, 120 and 180 min. The extract yield and the total soluble solids content of decoctions were measured, and the amounts of the reference compounds in decoctions were investigated by the analysis using high performance liquid chromatography. Results : The extract yield and the total soluble solid content were higher in decoctions extracted by the pressurized method than those from decoction with non-pressurized method. The patterns of yield and contents showed a proportional increase to the extraction time. In analysis of the linear regression for four reference compounds such as liquiritin, nodakenin, hesperidin, and glycyrrhizin, the good linearity with the correlation coefficient more than 0.9999 was observed. The highest contents for four reference compounds were observed at 180 min of both the pressurized method and the non-pressurized method. Conclusions : This study suggests that the pressure in extraction method and the extraction time affect the compositional constituents in BJIGT decoctions. The extraction time of 180 min could be chosen in both pressurized and non-pressurized method as optimal extraction condition.