본 연구는 여러 가지 기능성과 생리활성을 가지고 있는 도 라지를 활용하고자 도라지 분말을 0%, 1%, 3%, 5% 첨가하 여 도라지 쿠키를 제조한 후 그 품질 특성을 측정하였다. 도 라지 분말의 첨가량이 증가할수록 쿠키의 수분 함량과 pH 가 낮아졌다. 쿠키의 색도는 도라지 분말의 첨가량이 많아질 수록 명도(L)는 감소했으며, 적색도(a)와 황색도(b)는 증가하였 다(p<0.001, p<0.01). 쿠키의 퍼짐성 지수는 도라지 분말의 첨 가량이 많아질수록 높아졌으나, 도라지 분말의 첨가량과 쿠 키의 퍼짐성 간에는 통계적으로 유의한 차이를 나타내지 않 았다. 도라지 쿠키의 경도는 첨가량의 증가와 함께 낮아지는 것으로 나타났다. 도라지 쿠키의 관능적 특성은 1% 첨가군이 색과 맛, 조직감, 전체적인 기호도가 가장 높았으며, 풍미는 무첨가군이 가장 높았고, 도라지 분말 첨가량이 증가할수록 낮았다(p<0.001).

황백 껍질은 황벽나무(Phellodendron amurense)의 건조된 수피로부터 얻어진다. 이 수피는 한국의 전통 한약제로서, 설사, 황달, 무릎과 발의 통증, 요도관 및 피부 감염증에 폭넓게 사용되어 왔다. 본 연구는 황벽나무의 메탄올 추출액으로부터 항균성 화합물 분리를 위해 CPC 방법으로 효과적으로 수행하였다. 두 용매의 CPC 최적조성은 n-butanol:acetic acid:water(4:1:5 v/v/v)이었다. 이동상의 유속은 1,000 rpm 회전력에서 상승법으로 분당 3 ㎖ 속도로 전개시켰다. CPC에서 분리된 분획분은 prep-HPLC로 정제하였다. 분리된 palmatine은 1H, 13C-NMR, ESI-MS 데이터 분석으로 확인하였다.

We investigated the quality characteristics of cookies prepared following the addition of various concentrations of used Hongkuk powder (0%, 1%, 3%, 5%, all w/w) as a substitute for flour. In this study, the moisture content of dough decreased and pH increased by adding Hongkuk powder. The L and b value were decreased significantly, but the a value of cookies increased by addition of Hongkuk powder. The spread factor of cookies was slightly decreased by the addition of Hongkuk powder. The hardness of the control group was higher than that of the cookies prepared with different levels of Hongkuk powder. The result of the sensory score showed that cookies added with 1% Hongkuk powder had higher taste, flavor, and overall acceptability scores than other samples. As a result of this study, the quality of cookies with the addition of 1% Hongkuk powder were the most suitable in terms of its taste, flavor, texture, and sensory properties.

To reproduce the brewing process of Hongkuk-ju and to identify the functional properties of it, Hongkuk-ju was brewed using different additions of Hongkuk (100%, 90%, 70%, 50%) and Nuruk (0%, 10%, 30%, 50%). The quality elements, including pH, total acidity, reducing sugar content, alcohol content and pigments (yellow, red, monacolin K and citrinin), were measured. The pH values of Hongkuk-ju showed a slight difference (pH 4.08～4.58) right after the 1st stage mash; further, the pH on all groups (H1, H2, H3 and H4) in the terminal of the 2nd stage mash (9 days in fermentation) were similar, ranging approximately at pH 3.70. The total acidity change did not show a difference directly the 1st stage mash (nearby 0.2 %); however, it began to show a slight difference at the terminal of the 2nd stage mash between the range of 0.69～0.76%. The residual reducing sugar of the content was decreased with the increased Nuruk content. The alcohol concentrations of the treatment brew with Nuruk ranging from 12.3% to 13.7% were higher than Hongkuk on its own. The yellow and red pigment contents of Hongkuk-ju ranged from 7.2～8.8 O.D. units (yellow pigment) and from 4.4～5.1 O.D. units (red pigment). The production of monacolin K and citrinin was the highest (9.48 ㎎/㎏ and 10.14 ㎎/㎏) when the treatment solely brewed Hongkuk. The concentration of Nuruk and the preparation of the seed mash from it were critical factors compared to the treatment of rice in brewing Hongkuk-ju

In order to produce Hongkuk-ju, the production and characterization of Hongkuk (Monascus red koji) by Monascus anka KCTC 6121 were investigated. The optimum cultural conditions for the production of enzyme (α-amylase and glucoamylase) and pigment (yellow and red) from this strain on solid culture (steamed rice) were examined. The results showed that the production of α-amylase and glucoamylase reached the highest for 9 days and 8 days, respectively. Since then, the productions decreased slightly. The production of yellow and red pigments reached the highest for 8 days, decreasing slightly soon after. The optimal content of the initial moisture equally presented 30% in the enzyme and pigment production. After that, the enzyme production decreased slowly, whereas pigment production decreased sharply. The optimal temperature of the culture also showed 30℃ in the production of enzyme and pigment. It was found that the initial inoculum size in enzyme and pigment production was 10% and 20%, respectively. Under these optimal conditions, the production of monacolin K and citrinin was 74.35 ㎎/㎏ and 5 ㎎/㎏ for 12 days, respectively.

Poly-γ-glutamic Acid(γ-PGA)를 다량 생산하는 균주를 우리나라의 전통발효식품인 청국장으로부터 Bacillus subtilis GS-2를 분리하였다. 이 균은 glutamic acid 의존형 균으로, 이 균에 의한 γ-PGA 생산 최적 조건을 검토한 바, 단순배 지(L-glutamic acid 2.0%, glucose 1.0%, NH₄Cl 0.5%, KH₂PO₄ 0.05%, MgSO₄, 7H₂O 0.01%, pH 7.0)로 진탕배양(220 rpm) 하였을 때, 배양시간 48시간, 최적온도 33℃, 그리고 초기 pH 6.5로 나타났다. 영양원으로 glutamic acid 3%, sucrose 3%, NH₄Cl 0.25%, KH₂PO₄ 0.15%, MgSO₄, 7H₂O 0.015%에서 γ-PGA 최대 생산량이 31.0 g/ℓ이었다. Key words: Chungkookjang, culture medium, poly(γ-glutamic acid), PGA, soybean paste

We investigated the quality characteristics of cookies prepared after the addition of various concentration of used guava leaf powder(0%, 1%, 3%, 5%, all w/w) as a substitute for flour. In this study, as guava leaf powder concentration rose, there was a decrease in the water content level. In addition, color, spread factor, hardness and sensory evaluation of the cookies were examined. The results showed that with an increase in guava leaf powder concentration, the L value decreased significantly, while the values for a and b of cookies increased when more guava leaf power was added to cookies. The spread factor of cookies decreased, but the hardness of cookies increased significantly, as guava leaf powder concentration increased. Cookies containing 0% and 3% of guava leaf powder showed a similar sensory evaluation score in terms of color, taste and flavor of the cookies. In the case of texture and overall consumer acceptability, cookies with 3% of guava leaf powder showed the highest score.

생리적 활성이 높은 클로렐라를 효율적으로 활용하기 위한 방안으로 클로렐라 분말을 1%, 3%, 5% 수준으로 첨가 하여 제조한 쿠키의 품질 특성에 관하여 조사하였다. 즉, 쿠키의 수분함량, pH, 명도(L), 적색도(a) 및 황색도(b) 값은 모두 클로렐라 첨가량에 비례하여 유의적으로 감소하였다. 쿠키의 퍼짐성과 경도는 클로렐라 분말의 첨가량이 많아질 수록 유의적으로 높아졌다. 그리고 관능적 특성에 관한 결 과는 클로렐라 쿠키의 색, 풍미 및 조직감은 유의적으로 차이가 없는 것으로 나타났으며, 맛과 전체적인 기호도는 유의적으로 감소하는 경향을 나타내었다. 본 연구를 통해 쿠키 제조 시 클로렐라 분말을 1% 정도 첨가하는 것이 바람직한 것으로 사료되며, 클로렐라 분말 쿠키는 영양학적(아미노산 보충효과 등), 기능적(항암효과 등) 품질측면에서 쿠키의 가치를 높일 수 있을 것으로 생각 된다. 또한 소비량이 많은 쿠키는 클로렐라 분말 이용도를 높일 수 있는 좋은 방법의 하나라고 생각된다.