The purpose of this study was to investigate the quality of dehulled soybean (DHSB), and the rapid preparation possibility of soybean milk with DHSB (SM-DHSB), and then the quality of SM-DHSB. In DHSB, the moisture content decreased, the crude protein, crude fat, minerals, and carbohydrate contents increased, and the isoflavone (daidzein, genistein and glycitein) content was similar to that of soybean (SB). The water absorption rate of DHSB for soybean milk preparation was higher than that of SB. In the results of SM-DHSB and soybean milk (SM) qualities, the crude protein content, total solid content, and the viscosity of SM-DHSB were higher, the yield and the proximate composition (except crude protein) were similar, and the Biji production rate, and total dietary fiber content of SM-DHSB were lower compared to the SM. In terms of the isoflavone contents of SM-DHSB, daidzein and genistein content were similar, and glycitein content was lower compared with the SM. Consequently, these results suggest the possible use of DHSB for rapid SM-DHSB preparation, because the soaking time was decreased by the high water absorption rate of DHSB in the SM preparation, and the quality of SM-DHSB improved compared to those of the SM.

The aim of this study was to optimize the best recipe to make acorn bread containing milk as a functional food. The color value, textural, and sensory properties of the acorn bread added with 10~40% ratio of milk were measured to develop the best recipe. As a result, the L-value of color increased with the amount of milk added, but the a- and b-values decreased. As the textural measurement, the hardness increased with increasing milk added. Cohesiveness and springiness decreased, but the gumminess and brittleness increased with the addition of 20% milk, and decreased with further addition. The sensory evaluation revealed color, taste, and overall acceptances to have high scores at 20% addition of milk. Softness and chewiness were good at 10% addition. During the storage periods at room temperature, the L- and b-values increased with the addition of milk, whereas a-value decreased. In freezer storage, the L-value increased with milk content added, but the a- and b-values decreased during the storage periods. The textural properties increased during the storage at room temperature. The addition of milk decreased the cohesiveness and springiness, but the gumminess and brittleness increased significantly after one day storage. In freezer storage, all textural properties increased significantly during the storage periods, but the hardness decreased after two days storage. With the increasing amount of milk added increased the cohesiveness, springiness, and the gumminess except for four days, but decreased hardness and brittleness after two days storage. Therefore the addition of milk in acorn bread improved the textural properties significantly.

In order to verify the quality characteristics of soybean milk added chickpeas, the following characteristics were investigated: pH, solid contents, color, DPPH radical scavenging, as well as electric nose and sensory evaluation. Physicochemical and the sensory characteristics were analyzed based on the experimental data. The pH value was different in the control and the treatments (p<0.005). As the quantity of chickpea content increased, the solid content was augmented (p<0.0001). The L value was 56.86 in the control, and with the amount of chickpea addition increasing, the L value increased to 57.43 in 100% chickpea soybean milk (p<0.0001). The a value and b value also increased significantly (p<0.0001). However, the DPPH radical scavenging in the control was the lowest but the antioxidant activity of 100% chickpea milk was more than 2.5 higher than that of the control (p<0.0001). In the electric nose experiment, the flavor component of 20%, 30% and 100% chickpea treatment showed a significant difference compared to the control in the flavor components. In the sensory evaluation, for the score of flavor (p<0.001) and taste (p<0.0001), the score was higher in the treatments where 20% and 30% of chickpeas were added. In the sensory test of texture, there was no significant difference in the different experimental conditions except for the 100% chickpea addition treatment. In the overall acceptability test, the scores of 20% and 30% chickpea treatment were the highest results, compared to other treatments (p<0.0001). According to the correlation analysis, both antioxidant activity (0.797) and solid content (0.834) had shown high correlation to pH among the physiochemical characteristics (p<0.01). In the sensory evaluation, color, flavor, taste, texture and overall acceptability had shown a positive correlation to the amount of the soy bean milk added chickpea (p<0.01). In particular, the overall acceptability had shown the highest correlation to the taste (0.803), and it was the texture which resulted in the next highest correlation for overall acceptability (0.666).

In this study, we compared the organoleptic and other qualities of fermented milk containing 10 or 15% purple carrot extract that had either been previously fermented with Aspergillus oryzae or not fermented. Fermentation characteristics, pH, chromaticity, viscosity, viable cell counts, and sensory evaluations were measured. The pH and acid values did not differ between purple carrot extract fermented with Aspergillus oryzae and non-fermented extract. Viable cell counts were significantly higher in 15% purple carrot extract fermented with Aspergillus oryzae compared to the control after fermentation. Regarding characteristic changes, purple carrot extract fermented with Aspergillus oryzae group showed a lower red value but higher yellow value compared with non-fermented purple carrot extract due to heat-sterilization. Both fermented and non-fermented extract groups showed significantly increased viscosity compared to control. In the sensory evaluation, 15% purple carrot extract fermented with Aspergillus oryzae showed the highest score. In conclusion, addition of 15% purple carrot extract fermented with Aspergillus oryzae resulted in a superior fermented milk product.

This study was conducted to evaluate the effect on quality characteristics of grass-fed cow’s milk (GM) and conventional feed-fed cow’s milk (CM) with various conditions of non-thermal high-pressure processing (HPP) sterilization process. The sterilized GM and CM stored at 5℃ and 10℃ for 14 days and their quality characteristics during storage was evaluated. The pH and titratable acidity changes of HPP sterilized milk were maintained acceptable level 6.7-6.8, 0.14-0.16%, respectively. HPP sterilization was efficient in the reduction of total bacterial population to decrease the level of 4-7 Log CFU/ml compare to those of unsterilized control milk, and coliform bacteria was not detected in the HPP sterilized milk. Non-thermal HPP sterilization processing was not affected milk fatty acid composition compare to those of low temperature long time process (LTLT) sterilized milk. GM has lower ratio of n-3:n-6 unsaturated fatty acid level than those of CM. In the sensory evaluation of GM and commercial milk products, overall consumer acceptance of HPP sterilized GM was higher than CM and LTLT commercial product. In conclusion, the effects of HPP was comparable with conventional LTLT sterilization process to control undesirable microorganism in the milk products with minumal nutritional and chemical changes.

This study encouraging the consumption of rice. The Tarakjuk in which red yeast rice was added showed the highest water content 78.31%. The viscosity of RRT20, which had the largest amount of red yeast rice, was the lowest for 4,125.50, and pH was the highest in RRT0 The sugar content of Tarakjuk with red yeast rice was the highest in RRT0 for. lightness (L) was lowest in RRT20 which had the largest amount of red yeast rice for, and its red and yellow lighteners were also the highest for respectively. storage at 4℃, no microorganism found for 0 to 1 day of storage but found in every group. The group showed the smallest of microorganism for 2.9×102 CFU/mL. On the 7 day, microorganism also found 40% added showed the smallest of microorganism for 3.1×104 CFU/mL. The color of the 20% added group, 6.74, was higher than that of the control group, 4.87, but the difference was not significant. The flavor was the in the 30% added group for 5.90, and taste was the in the 20% added group for 6.01 The control group showed the lowest preference for 4.91. The after taste was the in the 30% added group for 5.48. The viscosity of the 40% added group was higher for 5.39 than that of the control group for 5.06, no significant difference. The overall preference was rated highly, and the 20% added group showed the highest preference for 5.57.

The goal of this research was to develop a portable system that could be used to evaluate the quality of milk in real time at a raw milk production site. A real-time portable quality evaluation system for raw milk was developed to enable non-destructive quality evaluation of somatic cell count (SCC), fat, protein, lactose, and total solid (TS) in milk samples. A prediction model of SCC, fat, protein, lactose, and TS was constructed using partial least squares (PLS) and 200 milk samples were used to evaluate the prediction performance of the portable quality evaluation system and high performance spectroscopy. Through prediction model development and verification, it was found that the accuracy of high performance spectroscopy was 90% for SSC, 96% for fat, 96% for protein, 91% for lactose, and 97% for TS. In comparison, the accuracy of the portable quality evaluation system was relatively low, at 90% for SSC, 95% for fat, 92% for protein, 89% for lactose, 92% for TS. However, the measurement time for high performance spectroscopy was 10 minutes for 1 sample, while for the portable quality evaluation system it was 6 minutes. This means that the high performance spectroscopy system can measure 48 samples per day (8 hours), while the portable quality evaluation system can measure 80 (8 hours). Therefore, it was found that the portable qual ity evaluation system enables quick on-site quality evaluation of milk samples.

지구 온난화에 따른 외기온도의 지속적인 상승은 젖소의 유질저하를 초래하는 것으로 알려져 있다. 현재 우리나라에서는 원유의 유지방함량, 체세포수 및 세균수를 기준으로 유대가격을 산정하고 있어 궁극적으로 여름철 온도의 상승은 젖소농가의 수익성에 악영향을 미치게 된다. 본 연구에서는 경북지역을 중심으로 외기온도와 상대습도을 조사하고 외기온도와 상대습도에 따른 온습도지수 (THI)를 도출하여 유질에 미치는 영향을 상관관계와 회귀분석 방법을 이용하여 분석하였다. 유지방 함량은 겨울철 4.0-4.1%에서 여름철로 접어들면서 3.6-3.7%로 저하하였고 동시에 온도와 THI가 상승하였다. 체세포수 1등급 출현율은 4-9월이 다른 달에 비해 낮은 것으로 나타났다. THI는 유지방 함량과는 r=-0.8914, 체세포수 1등급 출현율과는 r=-0.6067의 상관관계를 보였으나, 세균수 1등급 출현율과는 통계적으로 유의한 상관관계을 보이지 않았다. THI에 따른 유지방함량 및 체세포수 1등급 출현율을 예측할 수 있는 공식을 단순회귀분석법을 이용하여 도출하였다. 본 연구의 결과을 종합하면, 온도 및 상대습도를 이용하여 도출한 THI는 젖소의 고온스트레스를 분석하는 지표로 사용될 수 있을 것으로 사료된다.

This study was conducted to evaluate the effect of various types of functional brown rice milk porridge, which has been popular as a fast yet nutritional food, to promote rice consumption and to examine the best ratio and recipe. Each sample contained 10, 20, 30, and 40% brown rice compared to non-glutinous rice and sweet rice and were applied to mechanical and sensory tests. The moisture content of both non-glutinous rice and sweet rice porridges increased with increasing brown rice content. The viscosity of non-glutinous rice milk porridge decreased as with increasing brown rice content, whereas the viscosity of sweet rice milk porridge increased with increasing brown rice content. The pH was highest for BRT0 at 6.74 and lowest for BGT0, which is sweet rice porridge with brown rice, at 6.27. The sweetness decreased significantly for both sweet rice and non-glutinous rice porridges with the increase in brown rice content. The brightness of weet rice and non-glutinous rice porridges with brown rice increased significantly (p<0.001) with the increase in brown rice content, while the redness and yellowness of the color increased significantly (p<0.001) with increasing in brown rice content. As a result of analyzing the preference in the milk porridge containing brown rice, BRT30, which is non-glutinous rice milk porridge with brown rice, was most preferred at 5.8 in terms of color, while BRT30 was most preferred at 6.2 in terms of fragrance. All samples containing brown rice powder were highly preferred in terms of taste and the overall preference of sweet rice milk porridge was highest for BRT30 (5.8). The overall preference was highest for BGT30 at 6.1 and the preference was generally higher for the experiment groups prepared with sweet rice as opposed to those prepared with non-glutinous rice. Also, the scores for the sensory test were higher when brown rice was added. Therefore, it was concluded that the milk porridge could quickly and easily be prepared with brown rice instead of non-glutinous rice or sweet rice.

This study was carried out to elucidate changes in milk production, milk components and milk product properties as influenced by organic and conventional farming system. Milk production in transient organic feeding was lower by 7.6% than that in conventional feeding and also milk fat, milk protein content, solids not fat and somatic cell count were lower than conventional farming system. But, milk lactose content in transient organic feeding was higher than that in conventional feeding. Ca and Fe content in milk in organic feeding tended to be higher compared to conventional feeding. Linoleic acid and unsaturated fatty acids in milk in organic feeding was higher than those in conventional feeding and properties of milk products were improved in organic milk compared to conventional milk.

본 연구는 마요네즈 제조 시 유화제로 사용되고 있는 난황이 콜레스테롤을 다량 함유하고 있는 점을 개선하기 위하여 난황 대신 두유를 사용하였고, 된장의 항산화 효과로 인해 마요네즈의 저장성을 증진시켜줄 수 있을 것이라는 점에 착안하여, 유화제 종류와 된장분말 첨가가 마요네즈의 품질특성을 증진시킬 수 있는지 조사하고자 시행하였으며 그 결과는 다음과 같다. 1) 총 페놀함량은 E1이 97.92 mg%, E2는 131.15 mg%, E3는 172.81 mg%로 증가되었고, S1은 56.87 mg%, S2는 111.39 mg%, S3는 152.75 mg%로 된장분말의 첨가량이 증가할수록 증가하였다(p<0.001). 2) 전자공여능은 E1이 20.49%에서 E2는 34.32%, E3는 50.95%로 증가되었고, S1은 9.59%, S2는 16.02%, S3는 38.77%로 된장분말의 첨가량이 증가할수록 증가하였다(p<0.001). 총 페놀함량과 전자공여능 측정 결과 된장분말을 6% 함유한 E3, S3에서 높게 나타났다. 3) 색도 측정 결과 L값(명도)은 E군이 S군보다 높게 나타났다. a값(적색도)는 S군이 높았고, b값(황색도)는 E군이 높게 나타났다. 된장분말이 증가할수록 L값(명도)은 감소하였고, a값(적색도)과 b값(황색도)는 증가하였다(p<0.001). 4) 콜레스테롤 함량은 E군이 152.87-156.62 mg/100 g, S군은 2.87-8.29 mg/100 g으로 나타나 두유로 만든 마요네즈의 콜레스테롤 함량이 매우 낮았다(p<0.001). 5) 관능검사 결과는 된장분말의 첨가량이 증가할수록 색의 점수는 낮았고 신맛, 짠맛, 발림성은 증가하였다. E군은 S군보다 기름 냄새와 느끼한 맛이 강한 것으로 나타났다. 관능검사의 전반적인 결과로 볼 때 향, 전체적인 맛, 전체적인 기호도에서 된장분말 3%를 함유한 두유마요네즈 S2가 가장 적당한 마요네즈라고 사료된다. 연구 결과를 종합해 보면 난황 대신 두유를 사용하고 된장을 3% 첨가한 마요네즈에서 관능검사 시 높은 점수를 나타냈고, 콜레스테롤은 150 mg/100 g에서 10 mg/100 g로 낮출 수 있었다. 비록 두유보다 난황을 사용한 마요네즈가 더 높은 항산화성을 나타내었지만 저장성 실험을 한 결과 두유마요네즈가 더 높은 저장성을 보였다. 이와 같은 마요네즈가 개발된다면 계란의 난황 대신 두유를 사용하여 콜레스테롤 함유량을 낮출 수 있으며 계란 알레르기를 가지고 있는 환자들에게 도움을 줄 것이다. 그리고 된장 분말이 항산화작용을 하는 점을 이용하여 식품의 보존제로 첨가하여 식용유지의 산화를 방지하고 우리의 전통 발효식품인 된장을 서양요리에 접목 시킬 수 있어 우리나라 전통 발효식품인 된장을 세계화시키는데 기여할 수 있을 것으로 기대된다.

This study investigated the quality characteristics of milk bread with blueberry starter for the development of various bakery products. Blueberry starter was added to milk content at levels of 10, 20, 30, 40, and 50% to produce milk bread. As fermentation time increased, the pH of the blueberry starter decreased, whereas the titratable acidity and sugar level increased. The dough volume during fermentation was the highest for the group containing 40% added blueberry starter and the lowest for group containing 10% added blueberry starter. In the group containing 30% and 40% added blueberry starter, The volume, specific volume and baking loss of milk bread were the highest, while moisture content was the lowest. With regard to the crumb color value of the milk bread with blueberry starter, the L value decreased and the a and b values increased as the amount of blueberry starter increased. Hardness, gumminess and chewiness were the lowest in the group with 40% added blueberry starter. The results of this study indicate that the optimal amount of blueberry starter for the preparation of milk bread is 30-40%.

This study was carried out to investigate the physicochemical and antioxidant properties of fermented milk with addition of hot water extract of Cordyceps militaris grown upon Tenebrio molitor. The general components of Cordyceps militaris grown upon Tenebrio molitor are moisture 10.85%, crude protein 18.44%, crude fat 2.07%, crude ash 5.46%. The DPPH radical scavenging activities of different solvents were the highest (74.81 EDA%) with hot water extract sample. The acidity of fermented milk was high with increasing amount of extracts. The pH of fermented milk reached 4.60-4.66 after 4 h of fermentation, and the number of lactic acid bacteria was highest (11.70 log CFU/mL) with 1% fermented milk. The moisture content of fermented milk showed no significant difference. In addition, contents of crude protein were not significantly different according to addition amount. Regarding Hunter’s color values, L value decreased as the amount of extract increased, whereas a value and b value increased. The content of free amino acid increased with increasing amount of extract. The DPPH free radical scavenging ability and ABTS free radical scavenging ability of fermented milk were significantly different as the addition amount of extract increased. In the sensory evaluation, fermented milk containing 1% of extract showed the highest preference.

With the goal of developing a new functional fermentation milk using green tea powder (GP), milk was fermented with direct vat set (DVS) starter culture containing Streptococcus salivarius subsp. thermophilus, Lactobacillus paracasei and L. delbrueckii subsp. bulgaricus. We investigated fermentation characteristics and antioxidative activities of fermented milk supplemented with different concentrations (0.5, 1, 2, 3%) of GP. All samples were evaluated for pH, total acidity, viable cell count, and sugar contents. The pH of all samples decreased during fermentation, and the final pH ranged from 4.35 to 4.51. The acidity increased during fermentation, after the fermentation was completed, the titratable acidity was 0.8 to 1.1%. And viable cell count of all samples increased during fermentation, and the final viable cell count was 8.57 to 8.89 log CFU/mL. The sugar content decreased as the fermentation proceeded and finally reached 12 to 13 ˚Brix. And increasing GP, decreased brightness and increased yellowness. Increasing GP concentration added to milk, improved DPPH free radical scavenging activity and ferric ion reducing activity of fermentation milk. The fermentation milk kept their pH, total acidity and viable cell counts standard of fermentation milk during the storage period at 4℃. These findings confirmed the possibility of development of the novel functional fermentation milk through the investigation of the quality characteristics of the fermentation milk added with GP.

This study was carried out to investigate the quality characteristics of fermented milk containing Rhus verniciflua seed (RVS) extracts (0.0%, 0.1%, 0.3% and 0.5%) and antioxidant activity of RVS extracts. The proximate composition of RVS was moisture (4.76%), crude ash (1.40%), crude fat (5.33%) and crude protein (11.10%). A total polyphenol content of 70% ethanol extract of RVS (554±2.64 mg/g) was higher than that of RVS water extract (145±3.47 mg/g). 70% ethanol extract (1103±6.42 mg/g) of RVS showed higher content in the total flavonoids (37±2.30 mg/g) and activities on DPPH free radical scavenging (73.23%) and ABTS free radical scavenging (83.47%) when compared with water extracted of RVS. The quality characteristics, such as pH, titratable acidity, and the number of lactic acid producing bacteria were not remarkably different between the fermented milk samples subjected to treatments with and without the addition of RVS extracts.

자운영 지속재배시 벼 생육, 수량 및 미질과 질소비료 절감 효과를 구명하고자 3년간 실시한 시험결과는 다음과 같다. 1. 자운영 지속재배시 m2 당 자운영 입모수는 565~804개로 안정적이었고 식물체의 질소 및 칼리함량은 관행보다 높았으나 인산함량은 추천시비량보다 약간 낮았다. 2. 자운영 지속재배 답 벼 생육은 분얼기때는 환원장애를 받아 벼 단작보다 초장이 짧고 주당 경수 및 건물중이 적었으나 유수형성기 이후에는 서서히 회복이 되어 벼 단작과 비슷하였다. 3. 엽색도 변화도 분얼초기부터 출수기까지 벼 단작과 비슷하였으나 출수기 이후 성숙기까지 엽색도는 벼 단작보다 3.7이나 높았다. 이러한 경향은 자운영구에서는 질소성분이 벼 생육후기 늦게까지 공급이 되는 것을 의미한다. 4. 자운영 지속재배논에 무비로 벼를 재배한 결과 m2 당 수수가 벼단작보다 평균 14개정도가 많고 현미천립중이 약간 무거웠고 수당입수는 비슷하였으나 등숙비율은 벼 단작보다 0.6~7.8% 낮았다. 5. 자운영 지속재배논에 무비로 벼 재배시 3년간 쌀수량은 518 kg/10a으로 벼단작 501 kg/10a과 비슷하여 자운영 지속재배시 화학비료 100% 절감이 가능하였다. 6. 자운영 답 벼 재배시 쌀 품질은 벼 단작에 비해 등숙 비율이 낮은 결과 백미 완전미율이 낮았는데 이러한 결과는 벼 성숙기 늦게까지 질소공급에 의한 분상질립 및 청미 등의 미성숙립 비율이 높았기 때문이다.

The quality attributes of frozen dough mixed with milk proteins (casein: C and whey protein: W) and polysaccharides (sodium alginate: A and K), and with 1.6% (w/w) wheat flour, were investigated to improve the quality of dough. Addition of milk protein-polysaccharide mixtures increased water absorption, as assessed by farinography, compared with control material. Dough prepared with CA and WA mixtures showed longer development times and increased valorimeter values compared with control samples. However, addition of milk protein-polysaccharide mixtures decreased dough stability, elasticity, and strength. Gelatinization temperature and the temperature at maximum viscosity, as measured by amylography, increased on addition of milk protein-polysaccharide mixtures, but the maximum viscosity decreased compared with control samples. The control showed a lower dough volume than did dough prepared with CA and WA mixtures. These results indicate that addition of milk protein-polysaccharide mixtures, especially CA and WA, improved the quality of frozen dough,and could be useful to prevent bread becoming stale.

The objective of this study was to investigate the variation of Chinese milk vetch(Astragalus sinicus L.; CMV) seed quality after flowering. We tagged individual open flowers of CMV at the day of maximum flowering(11 May) in Seoul, Korea. Seed samples were harvested serially at 15, 20, 25 and 30 days after flowering(DAF). To compare with dried seeds, non-dried seeds were tested immediately after harvest and the remaining seeds were placed at room temperature for 4 weeks. Seed length, 1000 seed weight, moisture content, germination rate(GR), mean germination time(MGT), germination speed(GS), germination performance index(GPI) and physical dormancy rate(PDR) were investigated. Seed length increased to 2.6 mm and 1000 seed weight reached up to 2.2 g until 25 DAF. Seed moisture content dramatically decreased from 20 to 25 DAF. Moisture content of non-dried seed(7.5%) was similar to that of dried seed(5.5%) at 25 DAF. The rate of seed viability reached up to 94% at 25 DAF. In case of dried seed, GR increased up to 39% at 25 DAF whereas GR of non-dried seed varied from 5 to 10%. GS and GPI of dried seed were significantly higher than those of non-dried seed since 25 DAF. PDR of dried seed has decreased since 20 DAF, whereas PDR of non-dried seed has increased. GR, GS and GPI increased as PDR decreased. Our results evidenced that PDR might be one of major factor in variation of seed quality, of which development was completed at 25 DAF.