Herb soy sauce was prepared by extracting rosemary, lemon balm, spearmint and peppermint at a low temperature in fresh soy sauce. The antioxidant and physicochemical properties of herb soy sauces were examined. Herb soy sauces were prepared by adding 2.5% (w/v) of herbs to fresh soy sauce at 60℃. The total polyphenol, DPPH%, ABTS% increased with extracting time but five minutes extraction with sufficient antioxidant herb soy sauce could be prepared. The antioxidant powers of herb soy sauces were higher in lemon balm extract, and the rosemary extract showed the lowest. Soy sauces added with herbs had lower pH and salinity (p<0.05) and higher sugar content than without herbs. The colorness according to the type of herbs showed significant difference.

This study investigates ventilation and processing methods for industrial facilities by analyzing the distribution chart and concentration of fine particles generated. Analyses of fine particles were conducted in crushing rooms, sorting room, Primary manufacturing room and packing room, where the concentration of 0.3~10.0 μm particles were measured for 10 minutes during processing of herb medicines. The result revealed that particles with sizes greater than or equal to PM2.685 took up most of the space, and the concentration of fine particles (PM10) was 1,672.24 μg/m3 in 1th crushing room, 3,144.7 μg/m3 in crushing 2nd room, 262.45 μg/m3 in sorting room, prior to processing (2,302.3 μg/m3 for Aralia continentails and 5,564.9 μg/m3 for Poria cocos), 4,656.5 μg/m3 in Primary manufacturing room, and 20,213.3 μg/m3 in packing room. The concentration of fine particles generated during manufacture of herb medicines was, in comparison to the standard of 150 μg/m3 established in the Indoor Air Quality Control Act, 1.7 to 135 times higher. High concentrations of fine particles were found in all rooms, except for packing, even with partial ventilation. Also, it can be inferred that adequate deodorization system may be required in order to control unpleasant herb odors. Through this study, it is recommended that the use of scrubbers and concealment may facilitate control of fine particles containment.

This study examined the consumptive perceptions of herb added breads and cookies with 436 male and 444 female university students. Also this study tested sensory preference of baguette. The results of this study were as follows: First, the intention rate of herb added breads and cookies were high with 85.5% (N=752) and female was higher with 89.6% than male with 81.2%. In terms of consumption prospect, 48.0% of them responded with increasing, 45.6% of them responded quite positively with 'average'. The 4.4% of them responded with decreasing. There was significant difference about consumption between male and female. Second, 45.8% of them responded herb added breads and cookies consumption rate will be increased due to consumers are seeking new tastes. The 59.0% of them responded consumption rate will be decreased due to they are not familiar with new taste. Third, in terms of sensory preference of rosemary added baguette, appearance, flavor, taste, overall acceptability was high with 2% added group. The texture was high with 1% added group. The appearance and flavor preference of mint added baguette breads was high with 1% added group. The taste, texture, and overall acceptability was high with control group. Fourth, while male preferred rosemary 1% on appearance, flavor, taste, texture, overall acceptability, female preferred rosemary 2% on appearance, flavor, taste, overall acceptability. Both of them evaluated mint 4% as the least preferred.

곰취를 비롯한 15종의 자생 초본류의 종자특성인 종자수득율, 천립중, 종자길이와 폭을 측정하였으며, 6종의 자생 초본류의 종자를 가을파종으로 임간 발아시험을 하였다. 참취를 비롯한 13종의 자생 초본류 종자가 7mm미만 의 길이와 3mm미만의 폭을 지닌 세립종자들이었다. 곰취를 비롯한 10종의 자생 초본류의 종자수득율이 5% 미만으로 매우 낮은 편이었다. 참나물을 비롯한 5종의 자생초본 발아율은 생육지간 통계적 유의차가 인정되었다. 평균 발아율은 참당귀가 47.00%로 가장 높았고, 곰취가 38.25%, 참나물이 30.88% 독활이 15.75%, 고려엉겅퀴가 10.00% 였고, 참취가 9.32%로 가장 낮았다.

다양한 건강 기능성을 가진 오미자 추출물을 첨가하여 맛과 색상이 우수한 정과를 개발할 목적으로 연근 정과를 제조한 후 에 12주간 저장하면서 종합적인 품질특성 변화를 조사하였다. 연근 정과의 pH와 산도는 오미자 첨가량이 많을수록 pH가 낮고 산도가 높았다. 저장초기의 수분함량은 약 8%였으며, 저장 2주까지 수분함량이 14-17%까지 증가한 후, 저장말기까지 큰 변화가 없었으며 대조군은 오미자 첨가구보다 수분함량이 낮았다. 연근 정과의 총균수는

한약재 추출물로 재배한 콩나물의 무게와 길이변화 및 조단백질 함량을 조사한 결과, 한약재중에서 콩나물 무게와 길이의 증가는 대조구에 비하여 인삼 추출물이 가장 효과적이었고, 다음으로 감초가 효과적이었다. 당귀와 천궁 추출물 은 대조구와 비슷하였고, 황련 추출물은 오히려 억제되었다. 인삼과 감초의 추출물 농도는 각각 200 ppm 및 100 ppm에서 콩나물 무게와 길이의 증가에 효과적이었다. 인삼 추출물에서 콩나물의 무게는 대조구에 비하여 재배일

항균력이 있는 것으로 확인된 대황 및 황련추출물을 오이, 호박, 상치 및 고추에 처리하였을 때 총균수가 감소하였다. 채소의 종류에 따라서 적절한 처리농도는 달랐는 데, 호박, 상치 및 고추는 100 ppm, 오이는 500 ppm 처리가 적절한 것으로 나타났다. 채소를 침지할 때의 시간은 10분 정도가 적절한 것으로 나타났으며, 세척수의 온도를 4로 높일 경우에도 채소류 표면의 총균수 감소 효과는 실온의 세척수와 비슷하였다. 또한 오이와 호박을 대