현재 농촌은 고령화, 여성화로 인해 기계화가 요구되지만 잡곡류 수확기계의 기계화율은 약 20% 수준으로 확인되어진다. 소요노동력의 절감과 기계화율 제고를 위해 소규모의 경지 조건에 따라 소형 콤바인의 개발이 필요하다. 따라서 본 연구에서는 메밀과 율무를 대상으로 소형 콤바인의 시작기를 제작하여 메밀과 율무 각각의 포장과 수확 작업 시험을 진행하며 작업속도에 따른 각각의 데이터 분석을 진행하였다. 1 m/s 이상의 작업속도에서 메밀의 포장, 수확 시험 결과 전체 손실 비율은 약 21.8%였다. 이 때 가장 높은 비중을 차지한 것은 탈립손실비율이 약 64.1%였고, 다음으로 배진 손실비율이 약 20.9%로 측정되었다. 데이터 분석 결과 탈립손실비율과 배진손실비율에 대해서는 작업속도에 따라 손실율이 높아지는 상관관계 분석 결과가 도출되었고 수집손실비율과 미예취손실비율에 대해서는 작업속도에 따른 각각의 손실율이 감소하는 상관관계를 나타냈다. 메밀의 수확 곡물의 완전립의 비율은 83.2~96.7%로 측정되었으며 작업속도와 상관관계가 없는 것으로 나타났다. 율무의 포장, 수확작업 결과 총곡립손실비율은 전체 작업속도에 대해 평균 약 22.8%가 측정되었다. 작업속도와 손실비율간의 상관관계 분석에서 배진 손실비율을 제외한 다른 손실비율은 양의 상관관계를 나타냈다. 율무의 수확 곡물 품질 분석 결과 완전립의 비율은 작업속도 0.24 ~ 1.05 m/s에서 87.1~95.7%로 측정되었으 며, 손상립과 지경부착립의 비율에서만 양의 상관관계가 있는 것으로 나타났다. 따라서 본 연구에서는 소형 작물을 대상으로한 소형 콤바인 시작기를 제작하였고, 제작된 시작기의 메밀과 율무를 대상으로한 포장, 수확 시험 결과와 이전의 연구들과 비교했을 때 시작기의 성능이 우수한 것을 확인하였 으며 작업속도에 따라 손실에 영향을 끼칠 수 있는 항목을 규명하였다.

This study measured the quality characteristics of Yulmu-added kimchi with different manufacturing methods to present primary data for the food development of kimchi and the optimal Yulmu manufacturing method. pH, salinity, and soluble solids tended to decrease during the storage period in all sample groups. The chromaticity differed depending on the mixing ratio of the material, and WYS showed the highest values for all L, a, and b values. Total polyphenol content and ABTS free radical scavenging activity were higher in the Yulmu-added sample groups than in the control group. Citric acid was reduced in range in the control group and all sample groups during the storage period, and lactic acid tended to increase in content in all sample groups. The dietary fiber content was higher in the Yulmu-added sample group than in the control group during storage. As a result, it was found that Yulmu-added kimchi had higher total phenol content, antioxidant properties, and dietary fiber content than the control group. YFF, YF, and WYF were found to be excellent, confirming their nutritional value, and are considered suitable for developing healthy and functional food materials for kimchi.

소면적 약용작물인 율무의 주산지인 연천에서 조명나방의 발생 양상을 조사하고, 이를 기반으로 5종의 살충제와 3종의 유기농업 자재에 대 한 포장 방제효과를 검정하였다. 조명나방의 성충은 5월부터 발생이 시작되어 10월 하순까지 총 3세대를 경과하였다. 포장시험 결과, 5종의 살충 제인 novaluron, lufenuron, spinetoram, cyclaniliprole, flufenoxuron과 3종의 유기농업 자재인 CCBP (gosam extracts 90%), LT (neem extracts 60%), JT (citronella oil 30 + derris extracts 20 + cinnamon extracts 10%)는 율무에 발생하는 조명나방에 대하여 2 지역 모두에서 높은 방제효과를 보였으며, 2배량에서도 약해가 없어 율무 전용 살충제로써 이용이 가능할 것으로 생각된다.

노루궁뎅이균사로 발효한 율무 열수추출물의 항산화, NO 생성저해, tyrosinase 합성 억제, melanin 생성 저해 및 유용성분 분석을 수행하였다. 노루궁뎅이균사발효율무 열수추출물의 ergosterol 함량은 740.2 mg%으로 나타났으며, 원료로 사용한 율무 열수추출물에서는 검출되지 않았다. 노루궁뎅이균사발효율무 열수추출물의 β-glucan 함 량은 245.3 ± 5.1 mg%으로 나타났다. 노루궁뎅이균사발 효율무 열수추출물은 100%, 104.1%, 107.2%, 105.3%, 102.1%, 101.3%, 100.4%의 세포생존율이 측정되어, 율무 열수추출물보다 노루궁뎅이균사발효율무 열수추출물의 세포생존율이 더 높게 나타났다. B16F10 cell 500 ug/mL 농도로 처리했을 때, 노루궁뎅이균사발효율무 열수추출물 은 8.9 μM의 NO 생성율을 보여, 율무 추출물(10.6 uM) 의 NO생성율 보다 낮은 NO 생성율을 나타내었다. 10, 30, 50, 100, 200, 300 및 500 mg/mL 모든 농도에서 율무 열수추출물보다 노루궁뎅이균사발효율무 열수추출물이 유의적으로 tyrosinase 및 melanin 생성을 억제함을 확인 할 수 있었다. 노루궁뎅이균사발효에 따른 DPPH radical 및 ABTS radical 소거활성 측정결과 노루궁뎅이 균사발효 율무열수추출물이 율무 열수추출물보다 항산화 효과가 높음을 확인하였다. 따라서 추가적인 연구를 통해 노루궁뎅이균사발효 율무열수추출물은 기능성식품 원료와 식품 첨가물, 화장품 산업에 이용될 수 있을 것으로 생각된다.

잡곡의 Fusarium 곰팡이독소의 오염 조사를 위해, 총 244개 잡곡시료(귀리, 수수, 율무, 기장)를 수확기 포장에서 2017년과 2018년에 수집하였다. 데옥시니발레놀(DON), 니발레놀(NIV), 제랄레논(ZEA)은 면역친화컬럼법과 UPLC를 이용하여 분석하였으며, 푸모니신(FUM)은 QuEChERS 방법과 LC-MS를 이용하여 분석하였다. 잡곡 시료 중 귀리의 NIV 오염수준은 120.0-3277.0 μg/kg로 다른 잡곡에 비해 가장 높았다. 율무에서는 DON이 최대 730.0 μg/kg 검출되었다. 기장의 NIV과 ZEA의 오염빈도는 각각 61.5% 와 57.9%로 높았으나 평균 오염량은 각각 75.6 μg/kg과 21.5 μg/kg로 안전한 수준이었다. 잡곡 시료 중 수수는 DON, ZEA, FUM의 오염빈도가 가장 높았으며, 2 종 이상의 Fusarium 독소 중복 오염률이 70.0%로 잡곡 평균 29.9%에 비해 높았다. 잡곡 재배포장에서 Fusarium 독소 오염을 안전하게 관리하기 위하여 독소 발생 모니터링과 함께 오염예방기술 개발 연구가 수행되어야 할 필요가 있다.

This study investigated the effects of the diet with Cucurbita moschata (CM), adlay seed (AS), and Cudrania tricuspidata leaf (CTL) mixed-powder on the visceral fat, fecal amount, and serum lipid profiles in rats fed a high-fat diet (HFD). The mixed ratio of CM, AS, and CTL as a functional food ingredient was 1:1:1 on a weight basis. Male Sprague-Dawley rats were fed a high-fat diet (D12492; 45 kcal fat) for 5 weeks during the first phase. In the second phase, which lasted 5 weeks, the rats were divided into six experimental groups. The groups were: a high-fat diet group as a control during the 10 weeks of experimental period; and a high-fat diet with 5, 10, 15, 20, and 30% mixed powder supplement group. The adipose tissue (RFP, EFP) weights were significantly decreased in the 20% and 30% mixed powder supplement groups than in the HFD group (p<0.05). The fecal weight produced by the 15%, 20%, and 30% mixed powder supplement groups was significantly increased during the second phase compared to the first phase (p<0.05). In terms of serum lipids, TG (triglyceride) content was decreased in the 10% and 15% mixed-powder supplement groups. The blood glucose levels were significantly decreased in all experimental diet supplement groups than in the HFD group (p<0.05). The findings show that the high supplement groups could improve the visceral fat accumulation, fecal amount, and blood glucose content compared to the HFD group.

This study investigated the sensory characteristics of adlay tea favorably consumed by Korean consumers and analyzed the drivers behind for liking or disliking adlay tea. Six adlay tea products showing the highest market share in South Korea were selected. Sensory properties of the six products were analyzed using generic descriptive analysis. Among these, four products were further selected for consumer taste acceptance test. Sensory lexicons of adlay tea were developed by trained panelists, and the sensory characteristics of each adlay tea product were measured based on the perceived intensities of these attributes elicited from the samples. In the consumer taste acceptance test, frequent tea and coffee drinkers participated. Consumers rated the acceptance of each tea product on a 9-point hedonic scale and evaluated the reasons for liking or disliking each product based on the check-all-that-apply method. Analysis of Variance, principal component analysis, frequency analysis, and correspondence analysis were utilized for statistical analysis. Twenty sensory attributes were developed in order to characterize the six adlay tea products. The results of the descriptive analysis showed that attributes such as viscosity, black soybean flavor, goso flavor, peanut flavor, seaweed flavor, green, and presence of chunks were key factors differentiating the adlay tea products. In the consumer taste test, roasted flavor, goso flavor, peanut flavor, and presence of chunks were positive drivers for liking the adlay tea products, whereas seaweed and green flavors were negative attributes that drove consumers away.

A study was undertaken to examine the effect of the addition of job`s tears(Coixlachryma-jobi L.) chungkukjang(soybeanfermented food) and wheat bran powder on quality attributes of pound cakes. Job`s tears chungkukjang and wheat bran powder was added to the batter at a ratio of 10, 12.5 and 15% respectively. The antioxidant activity was estimated by DPPH free radical scavening activity, the total phenolic compounds content and flavonoid content in job`s tears chungkukjang & wheat bran powder and pounds cakes. Antioxidative activity was highly correlated with the total phenolic and total flavonoids contents of job`s tears chungkukjang and wheat bran pound cakes respectively(r=0.9671, r=0.8335). The quality characteristics of job`s tears chungkukjang powder and wheat bran powder pound cakes were estimated in terms of the specific load volume, hardness, hunter value of crumb and crust and sensory quality of cakes. The specific volume were increased significantly with increasing substitution level of job`s tears chungkukjang and wheat bran powder(p<0.01). The lightness were significantly decreased with increases in job`s tears chungkukjang and wheat bran powder of pound cake crust and crumb(p<0.01, p<0.01). The hardness, chewiness and gumminess were tended to reduce, while cohesiveness with increase in both of powder. The consumer acceptability score for 10～15% job`s tears chungkukjang and wheat bran powder pound cakes ranked significantly(p<0.01) higher than those of the other groups in taste, flavor and overall preference. This results showed that job`s tears chungkukjang and wheat bran powder are a good ingredient to increase consumer acceptability and the healthy.

Job`s tears(Coix lachryma-jobi L.) chungkukjang powder and wheat bran powder were added to American cookies for practical use as healthy compounds. We examined the antioxidant activity and quality characteristics of cookies prepared with different amounts(as ratios of 10%, 20%, 25% to the flour quantity) of Job`s tears chungkukjang & wheat bran powder. The antioxidant activity was estimated by DPPH free radical scavenging activity, the total phenolic compounds content and flavonoid content in Job`s tears chungkukjang & wheat bran powder and cookies. The quality characteristics of Job`s tears chungkukjang & wheat bran powder American cookie were estimated in terms of bulk density, pH of the dough, spread ratio, color, texture profile analysis, proximate composition, and sensory evaluations. While the spread ratio and the total polyphenol contents, flavonoid contents and DPPH free radical scavenging activity of cookies significantly increased, pH, hardness and L value of the cookies decreased with increasing Job`s tears chungkukjang & wheat bran powder(p<0.01). The consumer acceptability score for the 10~20% Job`s tears chungkukjang & wheat bran powder American cookie ranked significantly(p<0.05) higher than those of the other groups in texture andoverall preference. This suggests that Job`s tears chungkukjang and wheat bran powder are good ingredient candidates for increasing consumer acceptability and functionality of cookies.