Recently, a lots of studies have been conducted to imitate real meat with the factors including texture, aroma, taste, and color of meat analogues. Since the color component of meat is diverse and complex, as well as large of degree of change according to cooking, the color imitating has been still challenging. In this study, we selected up a representative meat analogue (tteok-galbi), tracked the color change at three making points as steps of batter, steaming, and cooking. In order to realize the color at these points, three plant-based natural pigments including prickly pear cactus, sweet pumpkin, and mugwort were selected, and the color with optimized ratio was applied to the tteok-galbi. As a result, it was found that 1:3:1 in the batter, 2:1:2 in steaming, and 2:1:2 in cooking were optimal ratios. The results in this study were significant in that it could apply the colors to meat analogues according to the combination of natural pigments derived from plants.

The purpose of this study was to develop synbiotic materials and to apply them to the puffed grain products using electrostatic spraying technology. Lactic acid bacteria were isolated from Kimchi and selected through tests of acid resistance, bile salt resistance and γ-aminobutyric acid (GABA) content. The isolated Lactobacillus brevis CFM21 produced highest GABA production up to a concentration of 926.42 μg/mL when grown in MRS broth containing 0.8% MSG. The possibility of coated grains as a prebiotic material was evaluated Confocal laser scanning micro scopy (CLSM). Rice bran extract containing 2% dextrose, 2% soytone, 0.2% potassium chloride, 0.6% MSG was produced 524.77 μg/mL of GABA. Citrus sinensis oil showed the highest antibacterial activity against Clostridium perfringens Electrostatic spray showed much higher effectiveness than conventional spray in coating the puffed grain product through CLSM. Applying Rice bran culture and Citrus sinensis oil to puffed grain product using electrostatic spray could contribute to promote intestinal health of consumers.