본 연구 결과, 숙성처리는 지황의 비소화성 당류의 분해로 환원당이 증가하고, 쓴 맛의 원인인 카탈폴을 감소시킴으로서 지황의 소화성과 단맛의 증가에 긍정적인 영향을 줄 수 있을 것으로 생각되며, 비소화성 당류로부터의 환원당 증가와 카탈폴 감소를 위한 최적 온도는 각각 50℃와 30~40℃이었다. 따라서 본 연구에서 제안하는 숙성처리가 낮은 소화성과 쓴맛으로 인해 활용성이 낮은 지황의 소화성과 관능적 품질 개선에 활용될 수 있을 것으로 판단된다.

The effects of ultrasound and enzyme treatments on reducing sugar production from Korean 6-row barley Dahyang during the mashing process of brewing were studied. The concentration of reducing sugar produced by the traditional method was 41.5 mg/mL. The treatment of both the ultrasound at 400 W and amyloglucosidase (0.1 U/mL) increased the reducing sugar concentration produced in the mashing process by 15% compared to the traditional method. In addition, both treatments reduced the total mashing time from 115 min to 70 min. The combination of ultrasound and amyloglucosidase treatment increased the reducing sugar production yield by 17% during mashing, in comparison with the traditional method.

The study was carried out to compare the factors of overall preference in the sensory test to the analyzation of some compositions in the 7 kinds of wild grasses : An Evening Primerose, a Spiderworts, the flower of a Convolvulus, So Ru Jang Yi, Shoe Bi Rum. O Yi Pul, Jip Sean Na Mul. Results were summaried as follows: 1. The Tannin contents of fresh sample and cooked samples were determined as 0.27∼2.4g%, 0.25∼1.43g% respectively. The largest amount of fresh samples was contained in a Shoe Bi Rum. The smallest amount of them was in an Evening Primerose. The highest level of cooked samples was found in a Shoe Bi Rum, and the lowest was in the O Yi Pul. These results were similar to sensory test. 2. The free amino acid contents of 2 kinds of samples were determined as 25.15∼179.5㎎%, 1.86∼13.6㎎% respectively. The largest amount of sweet taste of them was O Yi Pul and So Ru Jaeng Yi respectively. But So Ru Jaeng Yi is not appeared sweety becase this have much tannin. The smallest amount of sweet taste was a Spiderwort. The highest level of bitter taste was So Ru Jaeng Yi the and lowest was Jip Sean Na Mul. Among of them Jip Sean Na Mul is similar to organoleptic test but So Ru Jaeng Yi is not strong bitter taste in sensory evaluation. The highest level of sour taste of cooked samples was So Ru Jaeng Yi and the lowest of them was Shoe Bi Rum. 3. The reducing sugar contents of fresh sample and cooked samples were determined as 1.80∼4.9g%, 1.84∼3.57g% respectivley. The largest of fresh samples were So Ru Jaeng Yi and the lowest was Shoe Bi Rum. The highest of cooked samples were an Evening Primerose and the lowest was a Convolvulus. Among of these results an Evening Primerose was not similar to sensory test because it has much other components. 4. The level of chlorophyll of fresh samples and cooked smaples were determined as 11.7∼39㎎%, 11.3∼40.3㎎% respectively. The highest of fresh samples was Shoe Bi Rum and the lowest was Jip Sean Na Mul. The largest of cooked samples was So Ru Jaeng Yi and the lowest was a Jip Sean Na Mul. Amoung of these results the Jip Sean Na Mul was not similar to the sensory test and the other samples

Background : Rehmannia glutinosa root (R. root) has been used as traditional medicine, and is important resource for natural medicines and functional foods. However, R. root have catalpol which have bitterness, and undigested sugars, including stachyose, raffinose, and verbascose as main compounds, and these compounds can cause diarrhea and abdominal pain. Therefore, this study was performed to determine the changes in reducing sugar producted from undigested sugars and catalpol contents as a bitter taste compound in R. root with aging treatment conditions. Methods and Results : R. root was treated at 10 - 70℃ for 0 - 48 h, and extracted with 50% ethanol solution. Their catalpol content was analyzed using HPLC-UVD, reducing sugar content generated from undigested sugars was measured by the Nelson-Somogyi methods, and these reaction rates were calculated from their variation according to aging time and temperature. During aging treatment, reducing sugar content increased and catalpol content decreased. Their formation and degradation rates were highest at 50℃ and 30 - 40℃, and their rates were 1.89 ㎎/g·h and 23.09 - 23.33%/h, respectively. Conclusion : These results indicated that aging treatment can positively affect the sweetness and digestibility of R. root slurry. Therefore, aging treatment could be considered for improving the sensory qualities and digestibility of R. root.

This study investigated the enzymatic pretreatment of food waste (FW) using Viscozyme L to enhance reducing sugar (RS) production. Response surface analysis was used to study the effects of the pretreatment variables of temperature (T) (35-55oC) and incubation time (IT) (9-15 hr). The results indicated that the generated regression model represented the relationship between the independent variables and the responses. The RS production from FW was affected by IT rather than T. Within the design boundaries, a maximum RS yield (0.72 g/g of total solids of FW) was obtained at 44.5oC and 13.7 hr.

This experiment was carried out in order to collect the basic data on the standardization of the manufacturing process of Rehmannia glutinosa Libosch. var. purpurea Makino drying. By the drying methods of R. glutinosa, the content of water, inorganic components, reducing sugar, catalpol and benzo[α]pyrene were investigated. The water content was 15.6~17.2% when R. glutinosa was dried by cold-warm air moisture absorption drying method (CAMAD) at 60℃ during 6 days. Among of the inorganic components of R. glutinosa the K content was the most followed by P, Na, Ca and Mg. The reducing sugar content of R. glutinosa by the hot air drying method (HAD) was much more than that by the CAMAD. The catalpol content of R. glutinosa was not different by the drying temperature when it was dried by the CAMAD. The catalpol content of the large size tuber (about 50.0 g/unit) showed a tendency to increase from 60℃ until 70℃ drying temperature, but that of the small size tuber(about 4.0 g/unit) was decreased as being a trend as the drying temperature high when R. glutinosa was dried by the HAD, But the catalpol content R. glutinosa had a tendency to drop significantly at drying temperature above 80℃. The benzo[α]pyrene content was little detected when R. glutinosa was dried by both the SLD and the CAMAD, and the sampling by the HAD indicated within the scope of 5 μg/kg which was the scope to regulate by Korean food and drug administration. In conclusion, it seemed that an appropriate drying temperature of R. glutinosa by the CAMAD and the HAD was about 60℃ and about 70℃, respectively, when we consider the catalpol content and benzo[α]pyrene detection in the manufacturing process of drying R. glutinosa.

창포 뿌리를 주근(main mot)과 측근(lateral root)으로 분리하여 열풍건조 분쇄, 분말화한 후 일반성분, 당 및 아미노산등 화학성분을 분석하여 식품학적 특성을 검토하였다. 주근과 측근 건조분말에는 각각 조단백질 12.76%, 9.84%와 조지방 7.43%, 3.42%로 높게 함유하고 있어 에너지공급원과 식물성 고단백질 원료로서의 우수한 영양학적 가치를 가지고 있음을 확인하였다. 유리당으로는 sucrose, stachyose, raf

맥류의 한발저항성 반응과 정도 그리고 생리학적 기작을 구명하기 위하여 발아 후 10일된 맥류 유묘기(본엽3매시)에 8일간 단수처리하여 초장 유묘건물중 엽녹소 상대팽압도 단백질 환원당의 변화를 조사분석하였던 바 그 결과는 다음과 같다. 1. 전품종의 평균 감소율은 초장 14%, 유묘건물중 24%, 엽녹소 31%, 엽상대팽엽도 27%, 단백질 28%였으며 유일하게 환원당만은 대조구에 비하여 단수구가 4배나 증가하였다. 2. 유묘건물중 감소율을 품종별로 보면 호맥이 가장 낮고, 백동, 목포5005, 이조대맥이 가장 높았으며 또한 맥종별로는 호맥<소맥<대맥<라맥<이조대맥의 순이었다. 3. 엽녹소의 감소율이 가장 낮은 품종은 호맥, 청계밀, 을밀이었고 가장 높은 것은 밀양1002, 방사006, 향맥, 사천004였다. 4. 엽상대팽엽도의 감소율이 가장 낮은 품종(22-25%)은 호맥, 청계밀, 동보리 001였고 가장 높은것(30-33%)은 백동과 이조대맥이었다. 맥종별로 보면 호맥<소맥<라맥<대맥ㆍ이조대맥의 순이었다. 5. 단백질의 감소율을 보면 후광, 그루밀, 동보리 001, 목포5005가 가장 낮은 품종(14～17%)들 이었고 이조대맥이(40%) 가장 심하였으며 맥종별로 보면 소맥<호맥ㆍ대맥<근맥<이조대맥의 순이었다. 6. 환원당의 증가비는 호맥과 소맥이 4～5배였고 이맥과 이조대맥이 약 2배 증가되었다. 맥종별 증가를 보면 호맥<소맥<대맥<라맥<이조대맥의 순이었다. 7 한발저항성 과정에서 생리적 대사작용의 관점에서 볼 때 호맥<소맥<대맥<라맥<이조대맥의 순으로 한발저항성이 강한 것으로 추정된다. 것으로 사료된다.며, 이 결과는 대두 종자의 삼투압은 초기초장의 생장과 직접적인 관련이 없는 것으로 추정된다. 그러나 수분흡수와 삼투압간의 상관계수는 고도의 정의 유의성을 보였다(r=.98). Bonus나 Wayne에 비해 Pickett과 Essex는 높은삼투압을 보였으며, 이것은 수분흡수 시험결과와 일치하고 있다. 따라서 대두 종자의 삼투압은 건조상태에서 발아능력을 추정하는 하나의 지표가 되리라 생각한다. 약관씩 다르게 나타났지만 대체로 blast nursery 성적과는 반응이 비슷하였다. 6. 정도 저항성 및 이병성으로 나타난 ‘Kanto 51’, ‘Yashiromochi’, ‘Ishikari-shiroke’ 등의 품종들에서는 접확후 병반형 및 병반수의 변이가 매우 심하였다. 급성형(이병성, PG형) 병반을 많이 형성하는 품종들(‘애지욱’, ‘Caloro’, ‘Norin 6’ 등)은 고도의 이병성이었고 저항성 품종들은 대개 병반이 없거나 저항성 병반(hypersensitivity 반응, b 혹은 bg 형)을 나타내었다.. 발뢰까지는 수확기를 지연시킬 수록 건엽수량은 현저하게 증가되었으며 발뢰 이후에는 수확기를 지연시켜도 수량 차이는 인정되지 않는다. Stevioside 함량은 발뢰기에 가장 높았고 이보다 빠르거나 늦게 수확할 때 감소하는 경향을 보였다. 건엽수량과 Stevioside 함량을 고려한 수확적기는 발뢰시부터 개화전까지이고 수원 지방에서는 9월 10일～9월 15일경이었다. 11. 영양계의 Stevioside와 Rebaudioside 함량범위는 각각 5.4～l4.3%, 1.5～8.3%로 변이폭이 크며 Stevioside와 Rebaudioside 함량간에는 일정한 경향이 없었다. 저온처리