도토리의 산업적 활용도 제고를 위해 도토리차를 제조하였으며, 증숙, 건조 전처리에 따른 도토리차의 품질특성 및 항산화 활성을 연구하였다. 색도는 명도와 황색도의 경우 열풍 건조 볶음한 도토리차에서 높은 값을 나타내었으며, 적색도의 경우 전처리 없이 볶음한 도토리차에서 높았다. pH는 증숙 및 열풍 건조 공정 처리에 따라 감소하는 경향을 나타내었으며, 탁도 또한 감소하는 결과를 나타내었다. 전처리를 실시한 도토리차에서 총당 함량이 전체적으로 증가하였으며, 총 폴리페놀 및 플라보노이드 함량 또한 증가하였다. 도토리차의 DPPH 및 ABTS 라디칼 소거능 평가를 실시하였으며, 열풍 건조 후 볶음한 도토리차에서 가장 높은 라디칼 소거능을 나타내어, 증숙 공정 처리군보다 열풍 건조 공정 처리군에서 우수한 활성을 나타내는 것으로 나타났다. 도토리차의 기호도 평가에서는 열풍 건조 후 볶음한 도토리차가 맛, 향, 종합적 기호도에서 가장 높은 값을 나타내었다. 이러한 결과를 종합하여 볼 때 전처리 공정을 통한 도토리차 제조가 제품의 품질특성 및 항산화활성 증진에 긍정적인 영향을 미치며, 특히 열풍 건조 후 볶는 방법을 이용하였을 때 높은 품질특성, 항산화 활성 및 기호도 평가를 나타내는 것으로 판단된다.

This study was designed to improve the sensory characteristics and mitigate the bitter taste of Platycodon gradiflorum. It was aimed at investigating the qualitative properties of fermented P. gradiflorum after repeated steaming and drying treatments. P. gradiflorum was heated for 2 hr at 95℃, being the first and third treatments compared afterwards. Lactobacillus plantarum, at a concentration of 10%, was used as starter culture. As a result, the third steaming process and the addition of starter improved the physical and chemical properties of P. gradiflorum i.e., crude saponin and total polyphenol contents increased significantly. Moreover, P. gradiflorum steamed three times and fermented by L. plantarum showed the higher overall preference score. Our results indicated that the three-time steaming and drying was an effective manufacturing process for the production of high-quality fermented P. gradiflorum. Lactic acid-fermented P. gradiflorum also could have a potential use as a valuable resource for the development of functional products.

In recent times, an obvious strategy in liner shipping markets that has come to the fore is slow steaming. Nowadays, most liner shipping companies have decelerated the voyage speed to 15-18 knots on major routes, and some leading liner shipping companies have a plan to reduce it to below 15 knots. Slow steaming is helpful in reducing the operating cost and the amount of greenhouse-gas emissions on a single vessel with lower fuel consumption. However, it also creates various negative effects such as the opportunity cost, additional fixed costs and an in-transit inventory cost on a loop. Hence, the net operating cost on a loop is changing dynamically due to the changes of voyage speed based on various slow steaming effects. The aim of this study is to analyze the slow steaming effects in the liner shipping, and to find the best voyage speed that minimizes the operating cost on a loop. Moreover, this study suggests the recommendable strategy for liner shipping companies. To achieve the aim of this study, a simulation model has been designed using System Dynamics.

본 연구에서는 우엉의 활용성 증진을 위하여 우엉차를 제조하였으며 기호성과 기능성 증진을 위하여 증숙 및 볶음 처리에 따른 우엉차의 품질특성 및 항산화 활성을 검토하였다. 색도는 증숙처리하여 건조한 우엉차(SHD)보다는 건조 후 볶음 처리를 한 HDR과 증숙 후 건조하여 볶음처리한 SHDR에서 높은 황색도를 나타냈다. pH는 시료 간의 유의적인 차이는 없었으나 탁도에서는 증숙처리 후 건조한 우엉차에서 높은 값을 나타내었으며, 총당의 경우 볶음 처리시 비교적 높은 함량을 보였다. 우엉차의 항산화 활성을 평가하기위해 ABTS 및 DPPH 라디칼 소거능과 환원력을 실시하였으며, 전체적으로 볶음 처리를 하였을 때 활성이 높아지는 경향을 보여 증숙 처리보다는 볶음처리에서 우수한 것으로 나타났다. 또한 우엉차의 관능적 특성으로는 색, 향, 단맛, 떫은 맛, 구수한 맛 및 종합적 기호도를 평가하였으며 증숙처리 후 건조한 구간보다 볶음처리 시 떫은맛이 감소되고 단맛, 구수한 맛이 향상되었고, 풍미, 색상 및 종합적 기호도가 향상되었다. 이러한 결과를 종합하여 볼 때 우엉차 제조 시 열처리는 기능성 및 기호도가 증진시켜 품질의 향상에 영향을 주며 증숙과 볶음 공정을 적절히 적용하여 제조하는 것이 효과적인 것으로 생각된다.

This study was performed to enhance contents of low molecular ginsenoside using steaming and fermentationprocess in low quality fresh ginseng. For increase in contents of Rg2, Rg3, Rh2 and CK in low quality fresh ginseng, a steam-ing process was applied at 90℃ for 12hr which was followed by fermentation process at Lactobacillus rhamnosus HK-9incubated at 36℃ for 72h. The contents of ginsenoside Rg1, Rb1, Rc, Re and Rd were decreased with the steaming associ-ated with fermentation process but ginsenoside Rg2, Rg3, Rh2 and CK increased after process. It was found that under thesteaming associated with fermentation process, low molecule ginsenosides such as Rg2, Rg3, Rh2 and CK were increased as3.231㎎/g, 2.585㎎/g and 1.955m/g and 2.478㎎/g, respectively. In addition, concentration of benzo[α]pyrene in extracts ofthe low quality fresh ginseng treated by the complex process was 0.11ppm but it was 0.22ppm when it was treated with thesteaming process. This result could be caused by that the most efficiently breakdown of 1,2-glucoside and 1,4-glucoside link-age to backbone of ginsenosides by steaming associated with fermentation process. This results indicate that steaming pro-cess and fermenration process can increase in contents of Rg2, Rg3, Rh2 and CK in low quality fresh ginseng.

This study was to investigate the improvement of immune activities of the extracts from Codonopsis lan-ceolata by stepwise steaming process and high pressure process. The phenol contents was 8.742㎍/㎎ which was higher thanthat from conventional extraction using 70% ethyl alcohol at 80℃ for 24hours. All of extracts at a concentration of 1.0㎎/㎖showed relatively low cytotoxicity on human normal kidney cell (HEK293) in range of 16 19%. The immune B and T cellgrowth was improved by extracts using the steamed and high pressure precess of C. lanceolata up to 180×10⁴cells/㎖ and96×10⁴cells/㎖, respectively. The extract prepared also greatly increased the secretion of both IL-6 and TNF-α from thestepwise steamed and high pressure process. This results can conclude that stepwise steamed and high pressure processeffectively released active biomaterials which could important role in enhancing immune activity in the body.

In general, stepwise hot steaming process is known to be effective in improving its biological activities; however, not much employed in processing Codonopsis lanceolata due to its hardness. The complex processed C. lanceolata showed highest free radical scavenging acitivity as 45.21%. Total phenol and flavonoid content were of complex processed C. lanceolata higher than conventional extract and alone steaming process. It was showed the lower melanogenesis rate on melanin production test by B16F10 cells as 27.46%. High inhibitory of tyrosinase was also measured as 28.61% by adding steamed Codonopsis lanceolata extracts by high pressure extraction of 1.0 mg/ml. And anti-wrinkle activity were 39.08%. In comparing phenolic acids profiles in the extract, in general higher amounts of polyphenol were obtained possibly by easy release of active components during thermal processing, which results in better antioxidant activities than that of general extract. This findings can also be supported by result that the extract by steaming process showed better activities than the general extraction extract.

According to previous reports, antioxidant activities of Codonopsis lanceolata could be increased by a steaming process. This study was performed to improve its antioxidant activity and skin whitening activities of C. lanceolata by high pressure and stepwise steaming complex process. The complex processed C. lanceolata showed highest free radical scavenging acitivity as 45.21%, and for phenol and flavonoid contents, complex processed C. lanceolata contained higher than those from conventional extraction process or steaming process alone. The Cytotoxicity of all C. lanceolata extracts also showed low cytotoxicity against human fibroblast cell (CCD-986sk) as 4.49 ~ 10.40%. In whitening activity, high inhibition of tyrosinase activity was estimated as 25.08% by adding the extracts from complex process. We found that whitening and antioxidant activity of complex processed C. lancolata extract was higher than those obtained from conventional extraction and a steaming process because various kinds of antioxidant compounds could be easily released by combined process, compared to one of each process.