국내에서 제조되어 유통되는 식물성 대체육을 대상으로 일반성분(수분, 단백질, 지방), 지방의 산패도, 지방산의 조 성, 아플라톡신, 중금속 함량을 분석하였다. 그 결과 한번 익힌 후 건조된 형태의 식물성 대체육보다 익히지 않고 수분이나 지방에 의해 성형과정을 거친 냉동제품에서 상 대적으로 많은 양의 지방을 함유하고 있음을 확인할 수 있었다. 조지방 함량이 1 g을 넘는 시료를 대상으로 지방 의 산패도(산가, 과산화물가)를 측정했다. 그 결과 일부 시 료에서 높은 산가 및 과산화물가가 측정되었으나 식품공 전상에 대체육에 대한 정확한 분류가 되어있지 않아 산패 도에 대한 안전성을 판단하기 위한 규격이 필요해 보인다. 가스크로마토그래피를 사용하여 지방산 조성을 분석한 결 과 대부분은 불포화지방산이 차지하고 있지만, 일부 포화 지방산의 함량이 높은 시료가 있었다. 포화지방산 및 불 포화지방산의 함량이 높은 식물성 대체육을 식물성 유지 를 사용하여 가열조리를 거쳐 섭취하게 된다면, 많은 양 의 지방을 섭취하게 될 수 있음을 예측할 수 있다. 또 가 스크로마토그래피를 사용한 지방산 분석법을 통해 식물성 대체육에 동물 유래 지질이 함유되어있지 않음을 확인할 수 있었다. 이는 이후에 식물성 대체육에 대한 영양표시 성분 및 실제성분의 대조 시에 활용될 수 있음을 시사한 다. 식물성 대체육에 대하여 아플라톡신을 분석한 결과 현 재 식품공전에 제시된 농산물 중 아플라톡신 기준규격에 대하여 적합인 수준이나 미량 검출되는 것을 확인하였다. 중금속의 분석 결과 모두 불검출이었으나 환경요인 및 원 재료에 따라 중금속의 오염이 의심될 시에 중금속 분석을 진행할 수 있을 것으로 판단된다. 이러한 실험결과를 통 해 국내에 유통되고 있는 일부 식물성 대체육에 대한 안 전성을 확인하였으나 산가, 과산화물가, 아플라톡신, 중금 속은 대체육에 대하여 구체적인 분류 및 적합 규격이 마 련되어 있지 않아 적합 판정시에 비슷한 성향을 가진 식 품군에 대조하여 판단해야 하는 어려움이 있었다. 따라서 기존의 기준에 대하여 검토 또는 변경을 거쳐 식물성대체 육에 대한 관리기준이 설정한다면 유사한 식품군의 건전 성 및 적합성을 유지하는 것에 도움이 될 것으로 판단된다.

This study investigated the quality characteristics of the traditional rice cake of Gijeongtteok added with an extract from Cudrania tricuspidate fruit and different amounts of kimchi broth. The pH measurement showed a significant decrease with the increase of the kimchi broth from pH 5.48 (control) to 4.86 (KG180). Hunter color L-values were decreased while redness and yellowness were increased as the amount of kimchi broth increased. Texture profile analysis showed that hardness and adhesiveness significantly increased and decreased as the amount of kimchi broth increased. Gijeongtteok with kimchi broth (KG180) had the lowest specific volume with increased gummy layers in the crumb structure. Sensory evaluation of color, flavor, taste, appearance, and overall acceptance for various levels of kimchi broth showed that the KG140 sample had the highest acceptability. Therefore, this study suggests that Gijeogtteok made with the KG140 mixing ratio has excellent quality and sensory characteristics.

Consumer demand for imported and craft beer is increasing. Almost all the malt used by craft beer companies is imported. This study sought to develop a malting technology to expand the use of domestic barley, the main raw material for beer, and to examine its influence on the quality of domestic malt. The Hopum cultivar of beer barley was purchased and used at the Jeollanam-do Seed Management Center. A pilot-scale malting facility built by the National Institute of Crop Science was used. One sack (40 kg) of barley was sieved through screening sieves, and the barley was classified according to size (3.1, 2.8, 2.5, 2.2, and 2.2 mm), with the size-related composition being 18.1, 48.9, 23.3, 6.4, and 1.0%, respectively. The malt yields were 89.0, 87.6, 86.6, 82.2, and 76.1%, respectively. The coleoptiles elongation decreased as the barley size decreased. The protein content of malt tended to be high at small particle sizes of 2.2 mm. The soluble solid content of wort prepared from malt revealed good values of 17.4-17.5oBx, except for 15.3oBx for particles <2.2 mm in size. According to barley size in the malting process, these findings should be valuable quality indicators of malt.

Microbiological contamination of 4 vegetables (garlic, red pepper, perilla leaf and lettuce) collected from 10 restaurants around university was examined. The vegetables were evaluated for total plate count, coliforms, psychrophiles, yeast, and Staphylococcus aureus. The results of total plate count showed the highest value as 5.4±0.69 log CFU/g in lettuce, following by 4.8±1.53 log CFU/g in red pepper, 4.5±1.65 log CFU/g in perilla leaf and 3.4±1.27 log CFU/g in garlic. The contamination level of coliforms and psychrophiles were highest in red pepper with maximum as 4.7 log CFU/g and 8.2 log CFU/g, respectively. Red pepper of psychrophiles showed the highest average value as 5.0±1.82 log CFU/g followed by 4.2±1.91 log CFU/g in lettuce, 4.7±1.55 log CFU/g in perilla leaf and 2.4±2.10 log CFU/g in garlic. The average number of yeasts were highest in perilla leaf with 4.4±1.41 log CFU/g and were lowest in garlic with 0.9±1.41 log CFU/g. The contamination level of S. aureus was detected in 27 samples among the total 40 samples with the range of 0.5-5.2 log CFU/g. In conclusion, the microbial quality of the fresh vegetables evaluated in this study was not very good. Therefore, it needs to be enhanced through the good sanitation management and production and distribution methods to improve the safety of fresh vegetables.

The objective of this study was to evaluate the quality characteristics of mungbean starch gels that were prepared with different concentrations (0, 0.5, 1.0 and 1.5%) of peach seed powders (PSP), which exhibit antioxidant characteristics. Mungbean starch gel samples were prepared and subjected to quality characteristics such as moisture content, general components, color, texture profile analysis, total polyphenol contents, DPPH radical scavenging activity, and sensory qualities. The L-value and the a-value for color decreased significantly, whereas the b-value increased significantly as the PSP concentration increased (p<0.05). In the texture profile analysis, the mungbean starch gel with 1.5% PSP showed significantly lower degrees of hardness, cohesiveness, springiness, gumminess and brittleness (p<0.05). The total polyphenol content was highest in the 1.5% PSP to which mungbean starch gel was added, which also showed a higher than 70% DPPH radical scavenging activity level in a dose-dependent manner (p<0.05). In the sensory test of the mungbean starch gel, its sensory scores for flavor and taste were highest in the 0.5% PSP to which mungbean starch gel was added.