• 한국축산식품학회지
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• 제34권6호
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• pp.757-762
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• 2014

The object of this study was to investigate the difference in physical and sensory properties of various premium ice creams. The physical properties of the various ice creams were compared by manufacturing brand. The water contents of the samples differed, with BR having the highest value at 60.5%, followed by NT and CS at 57.8% and 56.9%, respectively. The higher the water content, the lower Brix and milk fat contents in all samples. The density of the samples showed almost similar values in all samples (p>0.05). The viscosity of each ice cream had no effect on the water content in any of the brands. Before melting of the ice cream, the total color difference was dependent on the lightness, especially in the vanilla ice cream, owing to the reflection of light on the surface of the ice crystals. The CS product melted the fastest. In the sensory test, CS obtained a significantly higher sweetness intensity score but a lower score for color intensity, probably due to the smaller difference in total color, by which consumers might consider the color of CS as less intense. From this study, the cold chain system for ice cream distribution might be important to decide the physical properties although the concentration of milk fat is key factor in premium ice cream.

• 동아시아식생활학회지
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• 제27권4호
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• pp.442-449
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• 2017

Adenophora triphylla var. japonica extract has been reported to have estrogenic activity and beneficial effects in postmenopausal women requiring estrogen replacement therapy. This study investigated the effects of A. triphylla extract on cognitive function in ovariectomized mice. Water extracts from A. triphylla were administrated to ovariectomized mice fed a high fat diet for 6 weeks. The step through latency time in the passive avoidance test was shortened in ovariectomized mice as compared with sham-operated mice. However, administration of A. triphylla extracts had a tendency to prolong the latency time in ovariectomized mice. Moreover, A. triphylla supplementation caused a significant decrease in mean escape latency in the water maze test. These results indicate that A. triphylla could be used to improve estrogen deficiency-related learning and memory impairments in postmenopausal women.

• Journal of Preventive Medicine and Public Health
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• 제19권2호
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• pp.307-313
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• 1986

This study was carried out in order to estimate the residual amount of mercury in soy-bean sprouts in each steps of cooking. Samples were taken at markets and also cultured at home without applying the mercury containing pesticides as control. Mercury was determined by dithizone method. It was disclosed that soy-bean sprouts purchased at markets contained $1.32{\pm}0.274ppm$, 13 times as high as the maximal allowable concentration of mercury in food recommeded by Ministry of Health and Social Affairs. Mercury contents, however, dropped off steadily by steps of cooking: rinsed with distilled water and boiled in distilled water showing concentrations of $0.11{\pm}0.025ppm$ in boiled sprouts and $0.03{\pm}0.022ppm$ in sprout-soup. These values were not statistically different from those in control samples, and not exceeded the maximal allowabled levels of mercury in food. It can be concluded that the use of mercury containing pesticides in the cultivation of soy-bean sprouts is not so serious problem as it has been suspected in respect of food contamination, but careful attention must be paid to indiscriminate use of mercury containing pesticides as they may contaminate air, water and soil and secondarily bring harm to human health through food chains.

• 한국식품과학회지
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• 제52권5호
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• pp.435-440
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• 2020

커피의 98% 이상을 차지하는 물이 경도에 따라 커피의 풍미에 미치는 영향을 평가하는 것은 매우 실용적이고 중요하다. 본 연구에서는 증류수(L) 및 중간 경도(M), 높은 경도의 물(H)로 커피를 제조하고 추출된 커피 성분 중 유기산, caffeine, eugenol 등을 분석하고 커피 맛에 대한 선호도 분석을 위해 관능평가를 진행하였다. 유기산은 H-커피에서 유의적으로 가장 높은 농도로 추출되었고 쓴맛의 대표 물질인 chlorogenic acid와 caffeine은 L-커피에서 유의적으로 가장 높은 농도로 추출되었으며 커피의 대표적 향기 성분 중의 하나로 알려진 eugenol은 물의 경도에 따른 유의적 차이를 보이지 않았다. 여성 56명 남성 47명으로 구성된 일반 대학생을 대상으로 진행한 관능평가에서 쓴맛, 신맛, body감, balance의 항목에서 평균값들의 차이를 보이지 않았으나 42.4%를 차지하는 36명이 L-커피를 선호하였고 M- 과 H-커피에 대해서는 각각 29.4% 및 28.2%의 선호도를 나타냈다. 본 연구의 결과는 일반 대학생들이 선호하는 커피는 낮은 경도의 물로 추출한 것으로 높은 경도의 물로 추출된 낮은 쓴맛의 커피를 선호하는 커피 전문가들의 기존의 평가 지표와는 다를 수 있음을 시사한다.

• 한국식품영양학회지
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• 제30권6호
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• pp.1133-1139
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• 2017

This study was conducted to investigate the antioxidant activities of extracts from various parts of the pine tree, which is known as a good source of functional food material. While ethanol extraction yields of pine bud and cone were higher than water extraction yields of pine bud and cone, water extraction yield of pine needle was higher than ethanol extraction yield of the pine needle. The content of polyphenols in the pine cone ethanol extract was 5 times higher than that in the pine bud and needle. Further, the content of flavonoids in the pine cone ethanol extract was 8 times higher than that in the pine bud and needle. DPPH radical scavenging effect of the pine cone ethanol extract was 3~5 times higher that of the pine bud and needle extract. Regardless of the extraction solvents, trolox equivalent antioxidant capacity (TEAC) and ferric reducing antioxidant power (FRAP) of the pine cone were stronger than those of the other parts of the pine tree. Taken together, it can be expected that the pine cone can be practically used as an antioxidant substance in food and beauty industries.

• Preventive Nutrition and Food Science
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• 제17권2호
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• pp.116-121
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• 2012

Water extract from Pinus densiflora (WPD) was investigated for its antioxidant activity and its ability to provide protection from DNA damage. A series of antioxidant assays, including a 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical-scavenging assay, a reducing power assay, a metal-chelating assay, a superoxide radical scavenging assay, and a nitrite scavenging ability, as well as a DNA damage protection assay were performed. Total phenolic content was found to be 211.32 mg Tan/g WPD. The extract scavenged 50% DPPH free radical at a concentration of 21.35 ${\mu}g/mL$. At that same concentration, the reducing power ability of WPD was higher than that of ${\alpha}$-tocopherol. The extract chelated 68.9% ferrous ion at the concentration of 4 mg/mL. WPD showed better nitrite scavenging effect at the lower pH. Meanwhile, WPD exhibited a strong capability for DNA damage protection at 1 mg/mL concentration. Taken together, these data suggest water extract from Pinus densiflora could be used as a suitable natural antioxidant.

• 한국식품위생안전성학회지
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• 제31권2호
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• pp.119-125
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• 2016

느타리버섯을 기능성 식품 소재로 활용하기 위해 에탄올 추출 농도에 따라 느타리버섯의 기능성 성분인 ergothioneine, total phenolic compounds 및 flavonoid 함량 측정과 항산화 활성을 시험하였다. 물 추출물(에탄올 0%)의 ergothioneine과 total phenolic compounds 및 flavonoid 함량이 각각 $2.98{\pm}0.05mg/g$, $9.51{\pm}0.45mg/g$, $2.83{\pm}0.03mg/g$으로 가장 높았고, 에탄올 농도가 높아짐에 따라 그 함량은 감소하는 경향을 보였다. 항산화 활성을 측정한 결과 DPPH 및 ABTS 라디칼 소거능은 물 추출물에서 각각 $80.41{\pm}0.56%$, $91.47{\pm}0.11%$로 가장 높은 활성을 나타냈고, FRAP 값도 물 추출물이 $8.86{\pm}0.33\;FeSO_4\;eq$. mM로 가장 높은 환원력을 나타냈다. 느타리버섯 추출물의 ergothioneine은 total phenolic compounds (r = 0.818)와 flavonoid (r = 0.837)와 높은 상관관계를 나타냈으며, DPPH (r = 0.614) 및 ABTS라디칼 소거능(r = 0.483)과 비교적 높은 상관관계를 나타내어 항산화성분 및 항산화활성과 관계가 있음을 확인하였다. 따라서 느타리버섯의 기능성 성분과 항산화 활성은 물로 추출하는 것이 가장 적합한 것으로 나타났다.

• 한국식품과학회지
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• 제51권5호
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• pp.447-451
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• 2019

건조한 생강을 아임계수 추출 기술을 이용하여 6-gingerol, 6-shogaol을 추출하고 유효성분의 추출 효율과 영향을 비교 분석하였다. 추출 결과, 건조를 할 경우, 건조 조건에 따라 6-shogaol이 증가하기도 했으나 극한 조건으로 건조하여 생강의 수분함량이 매우 낮아질 경우, 오히려 생강 조직 사이의 공간이 감소하고 그로 인한 추출 용매의 mass transfer가 낮아져 6-gingerol과 6-shogaol 함량은 모두 감소하였다. 또한 비교적 높은 온도인 60, $80^{\circ}C$에서 4시간의 건조를 시킬 경우, 6-shogaol은 열분해가 되었다. 결과적으로 생강의 $60^{\circ}C$, 2시간이 가장 적절한 건조 조건이었다. 특히, 생강의 건조 조건과 유효성분의 추출 경향은 높은 상관관계를 나타내었다. 이는 오직 물만을 사용하여 유효성분을 추출하는 친환경적이며 안전하고 독성이 없는 아임계수 추출 방법이 최적화된 생강 시료의 건조 조건에서 6-shogaol의 유효성분을 선택적으로 추출할 수 있는 잠재성과 우수성을 확인한 결과이며, 다양한 식물에서 유효성분을 추출하거나 가공하는 식품 산업에 응용하여 사용될 수 있을 것이다.

• 한국관광식음료학회지:관광식음료경영연구
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• 제14권1호
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• pp.47-58
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• 2003

현미를 이용하여 영지버섯의 균사성장에 적합한 고체배양 조건실험을 실시하였다. 냉침에 의하여 현미는 최종 수분함량이 31%로 10시간만에 hydration time에 도달하였으며, 온침의 경우 40분만에 65%의 수분함량이 되어, 균사배양에 적합한 수분함량에 도달하였다. 수분함량에 따른 균사성장속도 및 균사체량(glucosamine 함량) 측정에서는 수분함량이 65%일 때 균사성장속도 및 균사체량 측면에서 가장 양호한 결과를 나타내었다. 현미에 영지버섯 균사체를 배양한 결과 현미 자체에서 검출되지 않았던 trehalose가 검출되었으며, arabinose함량이 큰 폭으로 증가하였다. 일반미에 영지쌀을 첨가할 경우는 20% 첨가가 가장 기호도가 높은것으로 나타났다.

• 한국해양공학회:학술대회논문집
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• 한국해양공학회 2004년도 학술대회지
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• pp.23-28
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• 2004

Various merchandises have appeared in recent markets of mineral water, beverage, food and cosmetics etc. These are almost manufactured by adding raw seawater, desalinated water, brine or salt from Deep Ocean Water(DOW), and it intimated desalination and mineral extraction are key techniques for DOW business. This study aims to verify the functional performance of mineral-controlled water produced by the basic methods which were proposed by authors for industrial purposes. This water revealed the possibility of the radical scavenging effects and moisturizing capability.