Angelica gigas Nakai (A. gigas) easily changes its color during storage, and appropriate thermal treatment can improve storage stability through inactivation of enzymes such as polyphenol oxidase. Therefore, this study was performed to determine quality characteristics of dried A. gigas in response to high-temperature-short-time (HTST) treatment during storage. Dried A. gigas were treated at 120-180℃ for 10 min, the samples were stored at 4℃ and 50℃ for 10 weeks, and used for the analysis of qualities. Concerning the color values, the sample treated at 120℃ was similar to the control, and the color change was large when treated above 180℃. However, color difference (△E* ab) was lower in treated samples than in control. Browning index was similar for all the samples except for the sample treated at 180℃. Functional qualities (phenolics content, antioxidant activities, and level of major components) showed a slight difference according to storage periods in all samples without control, and nodakenin content was observed in control. The results of this study showed that HTST treatment improved storage stability such as stability of colors and browning index in dried A. gigas during storage, and the appropriate treatment temperature was 120℃ in terms of stability in color and browning index.

This study examined the quality characteristics of Makgeolli to investigate the availability of Korean sweet potato cultivars as alcoholic beverages. The following sweet potato varieties were used: Gogunmi, Daeyumi, Shingunmi, Shinyulmi, Shincheonmi, Jinyulmi, Jinhongmi, Jeungmi and Pungwonmi; their alcohol contents ranged from 12.20% to 14.20%, with the lowest value in Makgeolli made with Jeungmi and the highest value in Makgeolli made with Jinhongmi. The DPPH radical scavenging activity was in the range of 37.51~77.02%, with the lowest value in Makgeolli made with rice (control) and the highest value in Makgeolli made with Gogunmi. As a result of analyzing the aroma component of sweet potato Makgeolli, 27 kinds of aroma components were detected, and six kinds of alcohols, 13 kinds of esters, four kinds of acids, and four kinds of other compounds were found. Regarding the number of aroma compounds, Makgeolli made with Shinyulmi showed the lowest number with 14 kinds, while Makgeolli made with Pungwonmi showed the highest number with 27 kinds.

본 연구에서는 유산균에 의한 검은콩의 최적 발효조건을 확립하고 발효된 검은콩의 품질특성을 평가하였다. 가정에서 제조된 배추김치로부터 분리한 Lactobacillus plantarum SU22는 병원성 세균에 대해 강한 항균 활성을 보였고 생체 아민과 발암성 효소인 β-glucuronidase를 생성하지 않았기 때문에 검은콩 발효의 스타터로 선정되었다. 검은콩은 5 kgf/cm2, 150oC로 조절된 팽화기에서 10분 동안 팽화 처리한 것과 처리하지 않은 것으로 각각 10- 30% 혼합액을 만들고 L. plantarum SU22를 1%(v/v) 접종하여 37oC로 48시간 동안 진탕 배양하면서 유산균의 생육 특성을 비교하였다. 유산균의 생균수는 L. plantarum SU22 로 발효된 팽화 검은콩(20%) 배양액에서 9 Log CFU/mL 이상이었다. 20% 팽화 검은콩 배양액을 alcalase로 가수분 해한 후 L. plantarum SU22로 발효하는 것이 최적 조건인 것으로 밝혀졌으며 유산균의 생균수가 10.30 Log CFU/ mL까지 증가하였다. 최적 조건에서 총 폴리페놀 함량(94.02 mg GAE/g)과 DPPH 라디칼 소거능(92.50%)이 비 발효 대조군(87.74 mg GAE/g, 83.14%)에 비해 현저하게 증가하였다(P<0.05). 결론적으로 검은콩을 팽화한 후 alcalase 처리와 L. plantarum SU22를 병행하여 발효할 때 바이오제닉 아민이 없는 검은콩 발효액을 효과적으로 제조할 수 있으며, 총 폴리페놀과 DPPH 라디칼 소거능을 유의적으로 증가시킬 수 있다는 것을 알 수 있었다.

The purpose of this study was to evaluate the quality characteristics of white pan bread added with wheat sprout powder without treatment (WP) and wheat sprout powder with only enzyme treatment (WPE), only lactic acid bacteria treatment (WPL) and enzyme and lactic acid bacteria treatment (WPE&L). The three different powder concentration levels of 1%, 3%, and 5% were added to flour to produce the white pan bread. The bread volume and specific volume of the WPE&L group were the highest among all the addition groups. The bread weight, a-value, and b-value of the WP group was highest among all the addition groups, but the bread baking loss and the L-value of the WP group was the lowest among all the addition groups. The texture measurements indicated that the hardness, gumminess, and chewiness values of the bread were the highest in the WP group. The sensory evaluation test showed that bread in the WPE&L group with 3% wheat sprout powder was the best among all the samples studied. Based on our findings, we suggest that the enzyme and lactic acid bacteria pretreated wheat sprout powder is an effective ingredient for improving the overall quality of white pan bread.

본 연구는 천연 기능성 소재인 비파잎의 첨가가 흑염소고기 저지방 소시지의 품질특성 및 항산화 활성에 미치는 영향을 알아보기 위하여 실시하였다. 20% 지방을 첨가한 대조구(control), 10% 지방을 첨가한 처리구(LF), 10% 지방과 0.25% 비파잎분말을 첨가한 처리구(LL)로 처리하였다. 저지방 소시지인 LF, LL은 대조구보다 지방함량은 낮고, 수분과 단백질 함량은 높았고, 보수력도 향상되었다(p<0.05). 육색의 경우 비파잎을 첨가한 LL은 적색도와 황색도가 감소하였고(p<0.05), TPA에서 탄력성, 검성, 씹힘성 및 응집성은 LF보다 증가하였고, 대조구와 유사한 조직감을 갖는 것으로 나타났다(p<0.05). TBARS와 DPPH radical 소거능은 비파잎을 첨가한 LL에서 우수한 항산화 활성을 나타냈다. 따라서 기능성 소재인 비파잎을 첨가한 흑염소고기 저지방 소시지는 고단백, 저지방 특성의 흑염소고기 섭취 기회를 늘려줌과 동시에 건강 지향적 육제품 개발의 기초자료로 활용될 수 있다.

A total of 87 kinds of dried sweet potato products from Korea, China, and Japan were collected to compare dried sweet potatoes' quality characteristics for preparing CODEX. The characteristics of Aw, moisture, and reliable soluble content, color, and hardness were analyzed using Principal Component Analysis. The moisture content varied from country to country in order of Korea (21%), China (20%), and Japan (25%). In terms of color, Chinese products were dark and red compare to Korean and Japanese. Chinese products had a wide distribution of quality characteristics in common, so the product quality was not uniform. As a result of the PCA analysis, 67.2% of the total variance was explained. The first component evaluated the degree of the drying progress and the second component evaluated the appearance of the product, how it was bright and yellow. Based on the first component, Japanese, Korean and Chinese products were placed from the left, so the drying degree varied from country to country. Japanese products were the softest, Chinese products were hard, and Korean products were moderately hard. In conclusion, the moisture and reliable soluble content, color, and hardness of the dried sweet potato are essential quality factors, and they are expected to help identify the primary quality elements of sweet potato in neighboring countries.

This study investigates the physicochemical and sensory properties of the soy-based patties using κ-carrageenan (CG) and methyl-cellulose (MC) as binders. Soy-based patties were prepared using 0%-2% of κ-carrageenan and methyl-cellulose in proportion, and the quality change of soy-based patties was measured by storing them at 4oC for 4 weeks. During the storage periods, the water holding capacity of ‘MC 1.5%+CG 0.5%’ showed high values. As the MC content increased, the weight loss and cooking loss tended to decrease, and both values increased significantly during the storage period. As the MC content increased, the lightness and redness tended to decreased. The hardness and chewiness of soy-based patties tended to increase as the MC content increased. During the storage period, the total aerobic bacteria and the coliforms tended to increase. The VBN content was showed 14.6-17.5 mg%/100g in first week, since then, the VBN content has continued to increase. As a result of sensory evaluation, the springiness, taste and overall acceptability of soy-based patties with ‘MC 1.5%+CG 0.5%’ and ‘MC 2.0%’ showed the highest value.

This study compares the amygdalin content and quality characteristics of maesil chung prepared with different maesil cultivars. Maesil fruits were sugared for 3 months, aged for 3 months after the liquid separation, and heat treated at 75oC for 30 min. Amygdalin in maesil chung generally peaked at the second month of sugaring and gradually decreased until three months of sugaring. During the first month of aging, amygdalin dramatically decreased and then gradually decreased by additional aging for two months. For the end-use maesil chungs (subjected to heat treatment), the amygdalin content ranged from 68.5 to 179.4 ppm, the soluble solid content from 58.8 to 62.3 oBrix, and the 5-HMF from 3.5 to 13.4 ppm. Their color characteristics exhibited a brightness of 26.8-27.6, a redness of 9.4-10.5, and a yellowness of 5.3-6.9. Their total sugar content was in 34.2-44.7%, consisting of 1.8-2.1 mg/mL glucose, 1.6-2.0 mg/mL fructose, and 1.3-1.9 mg/mL sucrose. Only malic acid and citric acid were detected in the enduse maesil chungs. While the trace amounts of Na and Fe were found, K, P, and Ca were relatively rich.

This study was carried out to investigate the changes of the microbiological contamination levels, pH, acidity, solid contents, total phenol contents, and color difference of cold-brew coffee products during 4 weeks at room and cold temperatures. The 17 sample coffees were purchased from regional cafes in Jeonju. Each coffee was self-blended by the cafes. Esherichia coli was not detected in all the samples, but bacteria were detected in 1 sample and yeast and molds were detected in 4 samples. Of the samples stored at room temperature (25oC) after 4 weeks, general bacteria were detected in 4 samples (3.0×101 cfu/ml-1.7×103 cfu/ml), and yeast and molds were detected in 11 samples (1.3×101 cfu/ml - 3.1×105 cfu/ml). In the case of the samples stored at cold temperature (4oC), general bacteria were detected in 3 samples, and yeast and molds were detected in 6 samples although the level of contamination was lower than that at room temperature. pH and acidity decreased during the storage period, but the total phenol content did not change. In the case of chromaticity, redness and yellowness tended to decrease.

The value of using rice flour processed into rice powder in preparing porridge was evaluated by measuring the moisture content, pH, total starch, reducing sugar, and color content. The moisture content of the rice flour and the pH of porridge made with rice flour were measured. Rice flour contained 77.55% moisture and the moisture content of the porridge made from rice flour processed into rice powder was 91.40 to 92.47%. The pH of rice flour porridge was acidic at 6.53 to 6.95. The color of the porridge was also measured. The L* values ranged from 82.62 to 97.55, the a* values ranged from －0.09 to 0.08, and the b* values ranged from －2.74 to 1.91.

The purpose of this study was to compare the quality characteristics of silken tofu products from the commercial market in Korea. Seven types of commercial silken tofu were sampled and their physicochemical properties, including soluble solid contents, salinity, pH, total acidity, moisture contents (total solid contents), crude protein and fat contents were evaluated. The TPA results suggest that the texture of silken tofu was very different from one another according to the type of and the amount of coagulant. The commercial silken tofu showed a range of pH 5.53~6.48, total acidity of 0.12~0.32%, soluble solid contents of 2.62~5.07 °Brix, salinity of 2.28~4.30%, and moisture contents of 87.10~92.24%, respectively. In terms of the coagulant of tofu, besides the GDL (glucono-δ- lactone), other coagulants such as MgCl2 for making ‘silken tofu’ in the Korean tofu market. The quality characteristics differed depending on the constituents of sample and the coagulants of tofu used. These results are expected to be useful in identifying new trends in the domestic silken tofu industry.

The purpose of this study was to evaluate the quality properties of Meju prepared by inoculating two strains of Bacillus amyloliquefaciens HJ5-2, and Aspergillus oryzae PS03. The three soybean varieties that include Daewonkong, Daechan, and Saedanbaek were used in this experiment. The fermentation temperature during the Meju aging varied at 20℃, 30℃, and 40℃, respectively. The physicochemical analysis of the soybeans, showed that the cured protein and fat contents were 34.83~43.49% and 12.91~18.90%, respectively. The pH and total acidity were 6.47~6.93 and 0.11~1.22%, respectively. The change in appearance of the Meju was that the yellow-green mold was well formed on seven days at fermentation temperature of 20℃ and 30℃, but at 40℃, there was minimal mold formation and cracking of the surface. The amino nitrogen content was highest on the Daechan Meju at 621.83 mg% for seven days. The amylase increased as the fermentation period increased in all samples, and the protease increased rapidly until the first day of the fermentation, and then gradually increased thereafter. The total number of bacteria increased or decreased as the fermentation proceeded to 6.66~10.07 log CFU/g. The mold counts increased with increasing fermentation period in the range of 6.38~8.79 log CFU/g.

The objective of this study was to investigate the quality characteristics of Cheongsoo wine using freeze concentration fermented with 5 kinds of yeast strains (Saccharomyces cerevisiae EJ18, EJ30, HK22, HK32 and Fermivin). We compared the characteristics, volatile flavor component and physiological activity of 5 wines. The freeze concentration can increase the sugar concentration in grape juice by reducing its water content and the alcohol content of freeze-cententrated Cheongsoo wines ranged between 15.0~15.8%. The pH of wines ranged from 2.92 to 2.94 and the total acidity and soluble solid of wines ranged from 12.40~13.27. °Brix. The major organic acid in the wines was tartaric acid (4.49~5.11 mg/mL) and malic acid (7.00~7.97 mg/mL). It contains higher functional compounds in wine fermented with yeast (EJ18, EJ30, HK22, HK32) than wine fermented with fermivin. α-glucosidase and tyrosinase inhibitory activity had the highest values (78.87% and 62.25%) in wine fermented with HK22 and EJ18 yeast, respectively. 16 volatile flavor compounds (alcohols, esters, ketones, acids, and others) were detected in the Cheongsoo wines by freeze concentration. These results provide useful information that the quality characteristics of wine developed by the freeze-concentration method using grapes cultivated in Korea.

당화공정이 간편한 장점이 있는 팽화미의 이용성을 높이기 위하여 팽화미를 당화한 후 항산화 효과가 좋은 레몬밤을 첨가하여 알코올 발효를 하고, 이를 이용하여 제조한 식초의 품질 특성과 항산화 활성을 조사하였다. 효소로 당화한 팽화미에 레몬밤 추출물을 농도별로 첨가하여 Saccharomyces cerevisiae KCCM 11201로 알코올 발효 후 알코올 함량 6% 및 초기 산도 2%로 조절한 다음, Acetobacter aceti KCCM 40229로 30oC, 200 rpm로 15일간 초산 발효를 하여 식초를 제조하였다. 팽화미 식초의 pH 및 알코올 함량은 발효가 진행되면서 전체적으로 감소하였고, 총산은 발효 15일째 5.20±0.01%(레몬밤 2.0%)-5.80±0.01%(레몬밤 0.0%)로 레몬밤 첨가량이 증가할수록 총산이 약간 낮게 나타났다. 팽화미 식초의 유기산 함량은 발효 15일에 5.26%(레몬밤 2.0%)-5.97%(레몬밤 0.0%)이었으며, acetic acid의 함량이 가장 높았다. 팽화미 식초의 총 폴리페놀 함량과 총 플라보노이드 함량은 레몬밤 첨가량이 많을수록 함량이 높았으며, 발효 15 일에 각각 179.4±4.5 mg/kg(레몬밤 0.0%)-340.8±2.6 mg/kg(레몬밤 2.0%) 및 1.5±0.3 mg/kg(레몬밤 0.0%)-31.7±0.3 mg/ kg(레몬밤 2.0%)이었다. 레몬밤 첨가량이 많을수록 DPPH 라디칼 소거 활성, FRAP(환원력) 및 ABTS 라디칼 소거 활성이 높게 나타나 레몬밤 2.0% 처리구는 발효 15일에 각각 82.99±0.61%, 1.08±0.01 abs.(at 593 nm), 87.67±0.68%를 나타냈다. 본 연구결과 레몬밤을 첨가한 팽화미 식초가 항산화 활성을 갖는 식초로 활용될 수 있는 가능성이 있다는 것을 확인하였다.

The purpose of this study was to prepare bread added with sea buckthorn (Hippophae rhamnoides L.) berry powder (SBBP) (1, 3, and 5%) using a straight dough method. The quality and antioxidant characteristics of the bread were analyzed. The results indicated that the pH value and dough raising power of the dough decreased and the moisture content of the bread added with SBBP increased compared to that without the SBBP. The crust color of the bread did not change significantly. However, the crumb lightness value decreased and the redness and yellowness value increased respectively to the concentration of the SBBP. The texture measurement indicated that the hardness, gumminess, and chewiness of the bread increased with the addition of the SBBP. The total polyphenol content of the bread supplemented with the SBBP was increased (4.60~16.14 mg GAE/g) compare to the control (1.67 mg GAE/g). Dose-dependent, significant-high DPPH (26.86%) and ABTS (42.52%) radical scavenging activities were observed in the bread with the addition of the SBBP up to 5%. Based on these results, the optimum amount of the SBBP to add for baking bread would be 3% and the SBBP could be considered a functional agent.

This study examined the optimal temperature and time conditions to maintain high quality Dongchimi during the fermentation and storage period. Dongchimi was fermented at low (5oC), medium (10 and 15oC), and high (20oC) temperatures until the acidity reached 0.2, 0.3, and 0.4%. respectively. From the consumer’s preference test enrolling five consumers, Dongchimi fermented at 15oC until an acidity of 0.3% (for approximately six days) was evaluated to be the optimal status because of its high score of overall acceptance, taste, and odor of consumers. To determine the optimal storage temperature of fermentation, Dongchimi was stored at three different temperatures (−1, 2, 5oC) for four weeks after fermenting at 15oC for six days. During the storage period, most of the physicochemical properties (pH, acidity, reducing sugar content, and organic acid) and microbiological properties changed significantly in the 2 and 5oC groups, resulting in a significant change in descriptive sensory analysis of Dongchimi. These results indicate that fermentation at 15oC and storage at −1oC for Dongchimi enables it to maintain the best quality for a long time.

멜론(Cucumis melo L.)의 코이어 배지 수경재배 시 고품질 과실을 생산하기 위한 적정 착과 절위, 적심 절위 및 수확 시기를 구명하고자 하였다. 코이어 배지 슬라브(100 × 20 × 10cm)에 3주를 정식하였다. 양액은 야마자키 멜론 표준액을 이용하였고, 급액 농도는 ‘초기-중기(과실 비대기)-후기’의 생육 단 계별로 1.8-2.0-2.3dS·m-1 공급하였다. 착과 및 적심 절위 실험은 ‘피엠알달고나’와 ‘얼스아이비’ 2품종을 이용하였다. 착과 절위 실험은 8-10, 11-13 및 14-15 마디에 각각 3처리하였다. 적심 절위 실험은 18, 21 및 24 마디에 각각 3처리하였다. 과실 수확시기 실험은 ‘피엠알달고나’와 ‘얼스크라운’ 2품종을 이용하여 착과 45일, 50일, 55일 및 60일 후로 4처리하였다. ‘피엠알달고나’ 품종에서 11-13마디 이상 착과 시, 엽폭 28.2cm, 엽면적은 10,845cm2로 가장 컸다. 줄기 길이는 ‘얼스아이비’ 품종에서 11-13마디 착과시 147.6cm로 가장 길었다. 과중은 ‘얼스아이비’ 품종에서 11-13마디 착과시 2.0kg으로 가장 컸다. 과실의 가용성 고형물 함량(SSC)은 ‘피엠알달고나’ 품종에서 8-10 마디 착과시 14.5°Brix, 24 마디 적심시 14.0°Brix로 각각 유의성 있게 가장 높았다. 착과 절위가 낮아 질수록 SSC값이 증가하는 경향이 두 품종에서 동일하게 나타났다. ‘피엠알달고나’와 ‘얼스크라운’ 2품종 모두 착과 55-60 일 후 수확된 과실의 SSC 값과 과중이 가장 우수하였다. 종합적으로 검토하면 대부분 SSC값은 착과 절위가 낮아지고 적심 절위가 높아질수록 증가하고, 과중은 착과 절위가 높아질수록 증가하는 경향을 보였다. 착과 후 일수가 증가할수록 과실 의 SSC값이 증가하였으며 다양한 품종에 대한 추가 연구가 더 필요하다고 생각되었다. 따라서 코이어 배지를 이용한 수 경재배 시 멜론 품종 별로 특성을 잘 파악하여 착과 절위, 적심 절위 및 과실 수확시기를 설정하여야 한다.

본 연구는 착즙이나 추출 후 폐기되는 복분자(Rubus coreanus) 부산물을 사료자원으로 급여한 버크셔 암컷과 거세돈의 육질특성을 알아보고자 실시하였다. 시험 돼지는 Berkshire 품종 총 60두를 암수 구분하여 각 15두씩 임의 배치하였고, 복분자 부산물을 급여하지 않은 대조구와 복분자 부산물을 전체 사료의 0.3% 수준으로 출하 전 60일간 급여한 처리구(RC)로 분리하였다. 육질분석을 위하여 도축 후 예비 냉각한 좌반도체 등심 부위를 채취하여 일반성분, 이화학적 육질특성, 지방산 및 항산화 활성을 분석하였다. 일반성분은 대조구와 RC간의 유의적 차이가 없었고, 육색에서 거세돈육의 명도(L*) 값에서만 RC구에서 대조구 보다 낮은 값을 나타냈다(p<0.05). 등심육의 pH와 보수력은 RC 급여에 의한 유의적 차이가 없었으나, 전단력에서는 RC에서 유의적으로 높은 값을 나타냈다(p<0.05). TBARS 수치는 거세돈육의 RC가 대조구에 비해 낮은 경향을 나타냈고, DPPH radical 소거활성에서도 거세돈육의 RC가 대조구보다 높은 항산화능을 나타냈으나 유의적인 차이는 없었고 이는 성별에 의한 차이가 큰 것으로 판단된다. 근내지방 함량과 지방산 조성은 RC 급여에 의한 영향보다는 성별에 의한 차이가 뚜렷하게 나타났으며, RC 급여에 따른 항산화 특성 패턴이 다르게 나타난 것도 위와 같은 이유인 것으로 판단된다.