은복의 일반성분 조성비는 수분함량 77.8%, 조단백질 17.1% 및 조지방 3.7%이고 북어통조림 제품의 수분함량 77.0%, 조단백질 18.4% 및 조지방 3.3%로 생시료와 통조림시료의 일반성분비는 거의 차이가 없는 것으로 나타났다. 복어 원료어와 통조림 제조 저장 중의 휘발성 염기질소, 아미노질소 및 산가의 변화는 매우 적은 변화가 나타났을 뿐 큰 차이는 없었다. 즉, 휘발성염기질소는 생시료 10.7mg/100g에서 통조림 제조 직후 19.3mg/100g으로 다소 증가하였으나 저장기간이 증가함에 따라 큰 변화는 없었다. 아미노질소 함량은 생시료일 때 14.0 mg/100g이었고, 제조 직후는 15.2mg/100g으로 다소 증가하였지만, 이것 역시 저장기간이 증가함에 따라 매우 조금씩 증가하는 것으로 나타났다. 생시료의 산가는 1.4mg/KOHmg/g이었고, 제조 직후는 1.5 KOHmg/g으로 서서히 증가하는 경향을 보였다. 또한 상온 및 냉장저장 동안 제품 중 생균수는 음성으로 나타났고, mouse에 대한 독성검사결과 생시료의 근육에서 2MU/g이하로 통조림 제조 및 저장 중에는 독력이 검출되지 않았다.

This study was to evaluate the anthropometry, dietary attitudes and the other factors of 201 children in day-care centers according to their parents' income levels. The evaluation was conducted using anthropometric measurements such as height, weight, skinfold thickness, blood pressure, and questionnaire survey which was completed by the children's mothers. The results are summarized as follows: Overall growth of children was normal according to Korean standard. There were no significant differences in anthropometry according to the income levels. The scores of eating habits of children were different significantly according to income levels. That is, the score was the lowest in the low-income group. Children generally prefer one-dish meal or snacks, while the preference levels of kimchi, seasoned vegetable and beans broiled in soysauce were lower than those cf other foods. In the questions to know mothers' nutrition knowledge, we could see that they didn't know well about protein, breast-feeding, weaning and balance in nutrients. Nutrition knowledge score of mothers was significantly lower in the low income group, which shows close relationship with low-score eating habits of their children. The score of nutrition knowledge was affected by the mother's education level. The higher the mother's nutrition knowledge and education level, the better children's eating habits. These findings emphasize the planning and application of nutrition education programs for mothers especially in the low income group.

According to economical status, under-nutrition and over-nutrition coexist in preschool children in Korea. Subjects consumed more than RDA in most nutrients, and children in of the upper income class tended to have more nutrients than those of the low income class. Especially in case of energy, protein, fat, vitamin B2, and P there were significant differences among the different classes. The mean calorie compositions of carbohydrates, protein and fat were 57~59: 16~17: 26~27 and fat calorie percentage was higher than quantity recommended for Korean adults. Energy, protein, Fe, vitamin A, B1 and C intakes were taken mostly from plant food sources. In the upper income class group, intakes of protein and vitamin B2 from animal food sources were higher than in any other income classes. Intakes of iron, vitamin A, B1 and C were largely provided by plant food group. Especially 44-45% of vitamin A were taken from vegetable and fruits group, which indicated that about 50% of vitamin A intake was the form of β-carotene. Also compared with other groups, in the upper income class group, the intakes of energy, protein, Ca, p, vitamin B1 and vitamin B2 from cereal and potatoes were significantly lower, and those of Ca and P from milks and meats, fishes & eggs were significantly higher(p〈0.05). The mean fat intake in all subjects was 38~43g/day. Regardless of income class, oleic acid(6.6~8.4g) and linoleic acid(6.7~8.1g) were the most abundant fatty acids contained in the diet. The upper class group consumed significantly more total saturated fatty acids and total monounsaturated fatty acids(p〈0.05). In polyunsaturated fatty acids, there were no differences between 3 different income classes, but intakes of total Ω6 fatty acids in the upper class tended to be higher and those of total o3 fatty acids in low class tended to be higher. Therefore, Ω6/Ω3 tended to be higher in the upper class group. Regardless of income classes, P/M/S and Ω6/Ω3 ratios in all subjects were 0.9~l.3/1.0~1.1/1.0 and 5.2~7.4/1.0, respectively and were in a desirable range. Cholesterol intake of subject was 184-218 mg/day, which was comparable to the value of Korean adult intake.

Studies were conducted on the preparation methods of strawberry jam. Strawberry was homogenized and centrifuged to serum-pulp portion. Concentration of strawberry serum was carried out at 55∼58℃ under pressure of 30∼60 mmHg. Strawberry jam bases were mixed throughly and stuffed in retortable pouch. The pouch was sterilized to make a new strawberry jam. The characteristics of new type jam was analyized gas chromatographic profile, and sensory evaluations.

염화칼슘 농도를 달리한 쌈무의 조직감 개선 효과, 물리·화학적 특성 및 관능평가를 비교하였다. 염화칼슘 첨가 후 저장 전 쌈무들의 pH와 총산도 범위는 각각 약 3.8~4.0와 2.7~3.0(%, w/v)이었으며, 28일 동안의 저장기간 동안 저장 온도 4℃와 50℃의 시료들은 저장 전 초기 pH와 총산도의 범위를 유지하였다. 그러나 저장온도 25℃에서 쌈무 시료들은 저장 전 초기 pH 범위보다 0.5가 낮아졌고 총산도는 1.9~2.2(%, w/v)가 증가되어졌다. 염화칼슘의 첨가에 따른 쌈무 시료들의 색도를 측정한 결과, 28일 저장동안 4℃에서 저장된 쌈무 시료들은 현저한 차이를 나타내었으나(△E값 1.66~8.21) 50℃에서 저장된 시료들은 다른 계통의 색으로(△E값 23~27) 큰 변화를 보였다. 쌈무 시료들의 경도에 있어서, 저장온도 4℃와 25℃에서 28일 동안 저장된 쌈무 시료들의 경도는 저장 전 쌈무 시료들의 경도와 큰 차이를 보이지 않았고, 50℃에서는 염화칼슘 처리량이 증가 할수록 경도가 높게 유지되고 있음을 확인 할 수 있었다. 쌈무 시료들의 씹힘성에 있어서는 전반적으로 경도의 결과와 유사한 경향을 보였다. 이로써 염화칼슘처리로 쌈무의 조직감을 향상시킬 수 있음을 확인하였다. 4℃에서 28일 동안 저장된 쌈무 시료들의 관능평가 결과, 0.4% 염화칼슘이 첨가된 쌈무 시료가 맛, 경도와 전반적인 기호도에서 가장 높은 점수를 받아 유통 저장기간 동안 관능품질을 유지하면서 쌈무의 조직감을 유지시킬 수 있는 염화칼슘 첨가량이라 판단된다.

The antifungal activity against cheese fungi by lactic acid bacteria isolated from kimchi was investigated. Eight fungi were isolated from cheese in the cheese ripening room. Two of them were identified as Penicillium and Cladosporium via ITS-5.8S rDNA analysis. Twenty-two species of lactic acid bacteria with antifungal activity were isolated from kimchi. Two of them were identified as Lactobacillus and Pediococcus via 16S rRNA sequence analysis. Of the 22 lactic acid bacteria species, six were selected (L. sakei subsp. ALJ011, L. sakei subsp. ALI033, L. sakei subsp. ALGy039, P. pentosaceus ALJ015, P. pentosaceus ALJ024 and P. pentosaceus ALJ026) due to their higher activity against the eight fungi isolated from cheese in the cheese ripening room; and among the six species, the P. pentosaceus ALJ015 and P. pentosaceus ALJ024 isolates from the Jeonju area kimchi and the L. sakei subsp. ALI033 isolate from the Iimsil area kimchi had higher antifungal activity than the other lactic acid bacteria. The minimum inhibitory concentration (MIC) of L. sakei subsp. ALI033 against the eight fungi isolated from cheese in the cheese ripening room was 62.5 ㎍/mL.

저에탄올 딸기 발효주 제조를 위한 딸기 과즙의 수율을 향상시키기 위하여 4종의 pectinase를 이용하여 효소처리시 최적조건을 설정하였으며, 발효기간에 따른 이화학적 특성, 에탄올함량, anthocyanin 색소함량의 변화를 조사하였다. 4종의 pectinase를 1,000 ppm의 농도로 30, 60분간 처리하여 수율을 측정한 결과, Viscozyme L 효소를 1,000 ppm에서 30분간 처리시 수율이 81.7%로서 가장 높았으며, 대조구

수박의 5가지 품종에 대한 이화학적성분을 분석하여 다음과 같은 결과를 얻었다. 당도 및 pH는 우리꿀이 각각 10.75 , 5.68로 가장 높은 것으로 나타났다. 수박에 함유된 주요무기질은 칼륨(/100 g), 인(/100 g), 마그네슘(/100 g), 칼슘(/100 g), 나트륨(/100 g), 철분(/100 g) 등이었으며 이 중 칼슘의 함량은 우리꿀이 가장 높았고 인, 칼륨, 나트륨, 철분, 아연, 구리의 함량은 달고나가 가장 높았다. 유리당은

Pectinase 처리가 복분자 과즙의 추출 수율에 미치는 영향과 알코올 발효 중 이화학적 변화에 대하여 조사하였다. Pectinex 100L 처리(500 ppm, 30분)에 의해 복분자 과즙의 추출 수율은 대조구보다 8.60%가 증가되었다. 설탕 첨가에 의해 에서 발효를 시작한 처리구(24B-group)와 에서 발효를 시작하고 발효 4일 후에 설탕 16%를 첨가한 처리구(8B-group)의 고형분 함량은 발효 10일 후에 각각 와 로 감소하였으