본 연구는 돈육 중의 후지육을 이용하여 천연향신료인 생강 및 인삼분말을 첨가비율별로 처리(무처리 대조구), T1구(A-생강분말 0.1%첨가, B-인삼분말 0.1%첨가), T2구(A-생강분말 0.2%첨가, B-인삼분말 0.2%첨가), T3구(A-생강분말 0.3%첨가, B-인삼분말 0.3%첨가)하여 총 24점(4처리×2요인×3반복)의 돈육포를 제조한 후 저장기간에 따른 육포의 물리화학적 특성을 조사하였다. 돈육포의 수분활성도는 0.66∼0.80 정도였고, pH는 5.42∼5.75 범위로서 저장기간이 경과함에 따라 감소하여 통계적인 유의차를 나타내었다(p<0.05). 적색도(a값)에서는 대조구와 T1구가, 황색도(b값)은 T3구가 타 처리구보다 크게 높았다(p<0.05). 돈육포의 물성(texture)의 경우, 경도, 응집성 및 파쇄성은 대조구가 처리구보다 더 높았으나 검성과 탄력성의 경우에는 상반되게 오히려 더 낮게 나타났다. 총 유리아미노산은 처리구가 대조구보다 높은 경향이었고, 그 중에서도 T3-B구(50.06%)가 가장 높게 나타났다.

신선한 암퇘지의 막창부위에 지방을 제거하고 파쇄기로 잘게 부수어 가열하지 않은 것과 100˚C의 autoclave에서 10분간 가열한 것에 분쇄한 생강을 1, 5 및 10%가 되게 첨가하여 polyethylene film으로 1차 포장한 후 알루미늄 호일로 2차 포장한 다음 5˚C에서 보관하면서 품질의 변화를 관찰하였다. 저장 중 pH는 첨가구 사이의 유의적인 차이를 나타내지 않았으나, 가열한 막창이 다소 낮은 값을 나타내었다. TBA가는 각각 0.1 mg/kg과 0.25 mg/kg으로 가열 막창이 생막창보다 높은 값을 나타내었으며, 두 처리구에서 모두 생강의 첨가가 TBA-value의 상승을 억제시켜 저장성을 연장시키는 것을 확인할 수 있었다. 휘발성 염기질소의 함량은 생강의 첨가로 감소하였으며, 30~40 mg%의 초기부패 판정기준을 고려할 때 생막창은 5˚C에서 4일, 가열막창은 6일 이내에 소비하는 것이 바람직할 것으로 판단되었다. VBN 함량을 기준으로 10% 생강의 첨가는 가열막창의 저장기간을 4일 가량 연장시킬 수 있는 것으로 확인되었다.

본 연구는 돈육 중의 후지육을 이용하여 천연 향신료인 생강 및 인삼 분말을 첨가비율별로 처리(무처리 대조구, T1구(A-생강 분말 0.1% 첨가, B-인삼 분말 0.1% 첨가), T2구(A-생강 분말 0.2% 첨가, B-인삼 분말 0.2% 첨가), T3구(A-생강 분말 0.3% 첨가, B-인삼 분말 0.3% 첨가)하여 돈육포를 제조한 후, 저장기간에 따른 VBN, 미생물 수 및 관능평가에 미치는 영향을 조사하였다. 돈육포의 VBN 함량은 대조구와 처리구간에서는 통계적인 유의차가 나타내었고(p<0.01), 저장기간이 길어짐에 따라 VBN 함량과 총 세균수 및 대장균 수도 점차 증가하는 경향을 나타내었다. 또한 처리구에 상관없이 생강 분말 첨가군(A)이 인삼 분말 첨가군(B)군보다 유의적으로 낮게 나타났다(p<0.01). 돈육포의 관능평가의 경우, 육색과 맛은 처리구에 상관없이 저장기간이 길어짐에 따라 저장 2주째에 가장 높아 통계적인 유의차가 나타났고(p<0.05), 그 이후는 서서히 낮아졌다. 특히 육색의 경우, T1구의 A군이 다른 처리구보다 크게 높게 나타났다(p<0.05). 이상의 결과로 볼 때 돈육포 제조 시 생강분말 첨가는 미생물의 증식 억제에 다소 영향을 미치며, 육포제조 후 2주째에 가장 맛이 좋은 것으로 판단된다.

생강은 다양한 생리활성이 확인됨에 따라 여러나라에서 전통의약재로서 폭넓게 사용되고 있다. 하지만 진저롤 및 그 유도체에서 유래되는 자극적인 향미로 인하여 식품소재로서의 사용에는 다소 어려움이 있는 실정이다. 본 연구에서는 생강을 Lactobacillus plantarum, Leuconostoc mesenteroides, Streptococcus thermophilus, 및 Lactobacillus acidophilus 등과 같은 유산균에 의한 발효를 통하여 생강의 관능특성을 증진시키려 하였다. 발효된 생강은 in vitro에서 전자공여능 및 cyclooxygenase-2 저해활성을 나타내었으며 또한 산화질소의 생성도 억제하였다. 특히 김치유래 유산균으로 발효한 생강추출물인 GLPe와 GLMe는 Raw 264.7 macrophages에서 prostaglandin-E2 의 생성을 60% 이상 저해하였으며 15-lipoxygenase에 대한 저해 활성도 나타내었다. 따라서 GLPe나 GLMe와 같은 발효생강 추출물은 섭취할 때 자극적인 향미로 인한 거부감이 적으며 염증이나 앨러지 등에 의해 야기되는 바람직하지 않은 증상을 일부 완화시킬 수 있는 건강식품소재로서 사용될 수 있음을 알 수 있었다.

This study was conducted to demonstrate quality characteristics of ginger by making aged ginger( AG) with two methods, the frist method was that ginger was aged at constant temperature and humidity chamber for the duration of 10, 20 and 30 days, and the other method was drying the ginger just after steaming it for 3 hours. As the age was being processed, the volume of ginger’s appearance decreased rapidly and its color seemed to be darker because of the decrease in moisture. In the case of general components, the content of crude ash was depended on aged periods while the content of crude fat was independent with aged periods, and according to the content of crude protein, there was not any significant differences. The main valuable ingredient which is 6-gingerol showed the decreasing trend as it was exposed to heat with more time, and 6-shogaol which is also one of the main valuable ingredients showed high content at T-II(AG-10days). Free sugar and free amino acid of AG decreased as aged period goes by, and this study found that there were lots of essential amino acid (threonine, glutamic acid, alanine, valine, leucine and tyrosine) in ginger. The amount of unsaturated fatty acid of AG was significantly higher than the amount of saturated fatty acid of AG with the approximate ratio of 60:40, and the amount of free fatty acid of AG did not seem any big differences between AG and none AG. Considering both valuable ingredients and nutritive components, T-I (steamed ginger, SG) and T-II which was aged for 10 days were evaluated excellently.

The study indicated that antimicrobial activity about gram positive and gram negative bacteria of ginger-oleoresin(GO) extract with the condition of ethanol and supercritical fluid extractions. As the concentration of extraction increases, the clear zone of GO ethanol extract also increased dependently. This led the antimicrobial activity of gram positive bacteria to take bigger place than gram negative bacteria especially in Listeria monocytogenes. There was a high antimicrobial activity in E-III treatment where the ratio of the ginger powder extract to ethanol extraction was 1:6. It was quite effective to treat the antimicrobial activity of GO ethanol extract under 80oC and there was not big difference in the intervals which were the extraction time - 1 to 7 hours. The antimicrobial activity of supercritical fluid extract seemed to take the biggest place in Listeria monocytogenes. From the supercritical fluid extract, it was shown the strong ability of antimicrobial activity in the condition with 100 bar 35oC, 250 bar 35oC and 250 bar 65oC. Furthermore, according to the case of solvent extract, there was not any significant difference in the antimicrobial activity with condition of extraction. However, there was significant antimicrobial activity in E-III treatment of 100 bar and 500 bar of extraction pressure, and 35oC and 65oC of extraction temperature.

The quality properties of peeled ginger (PG) were investigated during CA storage at different CO₂concentrations. O₂ concentration was kept constant at 5% while CO₂of 6%, 14%, 22% and 30% were used. It was found that the weight loss rate tended to decrease with an increase of CO₂. In the case of fixed 10 ℃ storage, the Lvalue and a-value of the exterior color in treatment increased more than that of control with respect to time, while the b-value of the exterior color and the cutting plane color showed no significant difference. In the exterior color, the results of PG-25 ℃ showed similar with PG-10 ℃ except b-value of the exterior color which showed not a little change. The cutting plane color did not showed significantly difference in the PG samples between 25 ℃ and 10 ℃ . Hardness of the PG during storage was found to decrease most severely at 6% of CO₂concentration regardless of storage temperature. The growth of microorganisms during storage of the PG tended to be restrained as CO₂concentration increased. However, microorganisms, when maintained at 25 ℃ storage, multiplied rapidly to 10^8 CFU/g within 4 days regardless of concentration.

This study was carried out to investigate the quality characteristics of pear jam containing fresh ginger(G1) and ginger powders; dried ginger powder(G2), freeze-dried ginger powder(G3), and hot-air dried ginger powder(G4). The moisture, crude protein, and crude ash content of the control group were significantly higher than those of the experimental groups (p<0.001, p<0.05, p<0.01). The pH of the dried ginger powder added jam(G2) was the lowest(p<0.05). Texture profile analysis found that the dried ginger powder added jam(G2) had the highest firmness, consistency, cohesiveness, and resistance to flow/viscosity among all samples(p<0.001). Regarding the spread-meter value of the pear jam, the control group (G1) and hot air-dried ginger powder added jam(G4) had the highest values. The dried ginger power added jam(G2) had the lowest value among the samples(p<0.01). Regarding the color values of the pear jam, the control group(G1) had the highest L and b values. Hot-air dried ginger powder added jam(G4), on the other hand, had the lowest(p<0.001). The opposite was true for a value: hot-air dried ginger powder added jam(G4) had the highest. From the sensory evaluation, a positive trend was observed for the appearance of the dried ginger powder added jam(G2)(p<0.001). For sweetness, the dried ginger powder added jam(G2) had the highest value. A positive trend was observed for the overall acceptability of the dried ginger powder-added jam(G2)(p<0.001). Therefore, the dried ginger powder-added sample(G2) seemed to be the most appropriate to make pear jam with high acceptability.

In order to optimize the supercritical fluid extraction (SFE) conditions of ginger oleoresin (GO), we conducted an evaluation of quality properties such as yield (%), color, volatile flavor compounds and gingerol components. The extraction yield gained by SFE increased as extraction pressure and temperature increased. The highest yield was 8.96 ± 0.68% at 500 bar 65℃ extraction condition. The total color difference (ΔE) values decreased at high pressure. In case of the 100 bar pressure conditions, ΔE-values increased as the temperature went up. The analysis of the 6-gingerol, 8-gingerol, 10-gingerol, 6-shogaol and curcumin contents decreased at high temperature conditions of identical pressure and increased at high pressure conditions. The volatile flavor compounds were detected in zingiberene,β-sesquiphellandre, β-phellandre, αγ-curcumene, 2,3-butandiol, β-bisabolene and so on. Also volatile component contents showed difference in each of extraction conditions.

Natural Ginger extract was extracted from Ginger component using ethanol as a solvent, and we tested various pharmaceutical characteristics in this extract. Characteristics experiment to use natural Ginger extract tested antimicrobial experiment using microbe, and analyzed organic and inorganic component with analysis instrument. From the result of characteristics experiment, some conclusions are obtained as follow. In this experiment, natural Ginger extract was obtained about 22.50 g-Ginger extract(extraction ratio : 1.80%) as liquid state of some viscous yellow-brown color. The result of antimicrobial experiment with staphylococcus aureus and aspergillus niger in microbe decreased more and more according to passage of reaction time. This phenomenon could know that Ginger extract has influenced to antimicrobial effect. In the result of instrumental analysis, aromatic organic components of benzimidazole(1.283), propyl isothiocyanate or isothiocyanic acid(1.477) etcs from Ginger extract were detected with GC/MS and inorganic component of Ca(27.6 ppm), K(24.08 ppm), Mg(6.03 ppm), Na(1.02 ppm), Zn(1.02 ppm), Sb(0.711 ppm) and Li(0.079 ppm) etcs from Ginger extract were detected with ICP/OES.

생강이 가지고 있는 항산화력을 최대화 시키기 위해 다양한 제조 공정에서 흑생강을 제조하였다. 증숙 온도 및 시간에 따른 DPPH radical 소거능을 측정하였고, 이를 반응표면 분석법에 의해 최적화된 제조 공정을 선정하였다. DPPH radical 소거능을 최대화 할 수 있는 최적 점을 설정한 결과 93.2oC에서 6시간의 증숙 공정이 설정되었다. 제조한 흑생강을 음료로 개발하기 위해, 매실 농축액과 꿀을 혼합하여 기능성과 선호도가 높은 음료를 제조하였다. DPPH radical 소거능, 플라보노이드 함량, 관능평가의 canonical 계수를 이용하여 수적 최적화를 통하여 최적 배합비를 구한 결과, 흑생강 추출물 14.2%, 매실농축액 5%, 꿀 10.8%로 나타났고 desirability가 0.615로 설정되었다. 이때의 종속 변수값들은 DPPH radical 소거능 46.0 mg/L, 플라보노이드 함량 29.9 mg/L, 선호도 5.284로 예측되었다.

The effects of vinegar, alcohol and ascorbic acid on the color, microorganism, sensory properties and flavor pattern of minced ginger (MG) were investigated during storage for 28 days at 30℃. The values of L (lightness),a (redness) and b (yellowness) of the control (T-0) and all the treatments changed slightly at the initial stage of storage, however the elapse of time accelerated the changes. The total bacterial counts of T-0 showed 5.37 × 107CFU/g at the initial stage, but the MG-treatments decreased the bacteria above 4 log compared to T-0. It was showed that the additives were effective for inhibition of the growth of microorganism. Sensory properties of flavor intensity test showed no significant difference between T-0 and MG-treatments (p < 0.05). The result of volatile flavor contents of electronic nose analyzer (ENZ) showed that MG-treatments (T-I, T-II, T-III) was recognized stronger than non-treatment at the initial stage, but the change of flavor compound were stabilized soon regardless of type or quantity of additives during total storage period at 30℃.