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산업식품공학 update

Food Engineering Progress

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수록정보
수록범위 : 1권1호(1997)~26권1호(2022) |수록논문 수 : 1,152
산업식품공학
26권1호(2022년 02월) 수록논문
최근 권호 논문
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1Gastroprotective Effects of Brassica Oleracea Var. Capitata Extraction by Suppressing Histamine Releasing in HCl-Ethanol Induced Gastritis Rat Model

저자 : Jung Sik Lim , Chae Rim Kim , Kwang Soon Shin , Taek Joon Yoon , Hee Jung Park

발행기관 : 한국산업식품공학회 간행물 : 산업식품공학 26권 1호 발행 연도 : 2022 페이지 : pp. 1-10 (10 pages)

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This study evaluates the gastroprotective effect of cabbage extract with sulforaphane content of 5.19 mg/L and Smethylmethionine content of 469.28 μg/L. In vitro, the lipopolysaccharide (LPS)-treated group had an increased NO activity compared to the normal group, and the concentration of NO was reduced when the cabbage extract was treated in the dose manner. The level of IL-6 induced by LPS was dose-dependently reduced when the extract was treated. The cabbage extract concentration was orally administered in rats at 5.75 mg/kg, 11.5 mg/kg, and 23 mg/ kg, and the inhibitory effect on gastric damage by HCl-ethanol was observed. Histological analysis exhibited mucosal erosion in the gastritis model compared to the normal group, while the ameliorating effect of the generated erosion was observed in the cabbage-treated group. The histamine concentration was significantly increased in the gastritis-induced animal model, and the histamine concentration was decreased in the 23 mg/L-treated group of cabbage extract. In conclusion, the results of this study suggest that cabbage extract not only down-regulates cytokines in vitro, but is also directly involved in histamine secretion in an animal model of gastritis; therefore, cabbage extract can help inhibit gastrointestinal disorders by improving the protective barrier.

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2비트 착즙액의 첨가량을 달리한 당근, 사과 혼합주스의 품질특성 연구

저자 : 정연희 ( Yen-hee Jung ) , 안선정 ( Sun-choung Ahn )

발행기관 : 한국산업식품공학회 간행물 : 산업식품공학 26권 1호 발행 연도 : 2022 페이지 : pp. 11-18 (8 pages)

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This study analyzed the quality characteristics and antioxidant activity of a mixture of apple and carrot juices with different amounts of beet. The pH of the mixed juice sample group increased as the beet amount increased, and the acidity and soluble solid content tended to decrease. As for the L value, the control group was the highest, the beet addition rate decreased, and the a value and b value showed a decreasing trend. As for dietary fiber, B0.1 was found to have the highest dietary fiber content at 0.20 mg/L. As for the mineral, Zn, Fe, and Ca had the highest control group, Mn, Mg, and K had the highest B0.5, and Na and P had the highest B0.1 and B0.3 juices, respectively. Compared to the control group, free sugars increased sucrose as the beet juice added increased. DPPH radical scavenging and total phenol content significantly increased DPPH scavenging as the beet added increased. Therefore, it was found that B0.3 was the most suitable when manufacturing apple and carrot mixed juice with different amounts of beet added, and it is considered as a manufacturing optimization method to improve the marketability and functionality of the product.

KCI등재

3박토시스 처리가 튀김어묵의 저장 중 미생물 생육 및 품질에 미치는 영향

저자 : 강지훈 ( Ji-hoon Kang ) , 라채훈 ( Chae Hun Ra ) , 김선화 ( Seon Hwa Kim ) , 손희원 ( Hee Won Shon ) , 정하열 ( Ha-yull Chung )

발행기관 : 한국산업식품공학회 간행물 : 산업식품공학 26권 1호 발행 연도 : 2022 페이지 : pp. 19-26 (8 pages)

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본 연구에서는 어육가공품에 대표적으로 첨가되는 합성보존료인 소르빈산칼륨을 대체할 수 있는 새로운 천연보존료로써 박토시스의 활용 가능성을 검토하고자 저장 중 튀김어묵에 대한 박토시스 처리의 미생물 제어 효과 및 품질 변화에 미치는 영향을 분석하였다. 최적 박토시스 처리 농도 선정을 위해 어묵 반죽에 다양한 농도(0.2, 0.4, 0.8%)의 박토시스 처리 후 4±1°C에서 5일 동안 저장하면서 미생물 제어 효과를 분석한 결과, 0.4% 박토시스 처리 시, 대조구와 비교하여 1.21 log CFU/g의 미생물 수 감소를 나타내었고, 이러한 효과는 0.2% 소르빈산칼륨 처리보다는 다소 높았고, 0.8% 박토시스 처리와는 유사한 수준이었다. 이에 따라, 튀김어묵에 대한 최적 박토시스 처리 농도를 0.4%로 선정하였다. 고온의 튀김 처리에 의해 모든 튀김어묵 시료는 저장 15일 후에도 미생물학적으로 신선한 상태를 유지하였으나 저장 말기에 식품보존료 처리구의 미생물 생육 제어 효과가 대조구보다 2배 이상 높은 것으로 나타났다. 이와 더불어, 저장 중 튀김어묵의 VBN 함량, TBARS 함량, pH 및 산도는 식품보존료 처리에 관계없이 모두 섭취 가능한 수준으로 측정되었으나 어육가공품의 주요 품질 지표인 VBN 함량이 저장 15일 후 대조구에서 증가하는 경향을 나타내었다. 따라서 본 연구 결과를 통해 튀김어묵의 미생물 생육 제어를 위해서는 식품보존료의 처리가 필수적이며, 동시에 박토시스가 소르빈산칼륨에 대해 높은 대체 가능성을 가진 새로운 천연보존료로써 튀김어묵의 미생물학적 안전성 확보와 품질 유지를 위해 효과적으로 활용될 수 있다고 판단된다.


This study investigated the effect of bactocease, as a natural preservative, on the microbial growth and quality of fried fish paste during storage. To select the optimal concentration of bactocease, the inhibition effect of its different treatment concentrations (0.2, 0.4, and 0.8%) on total aerobic bacteria in fish paste dough during 5 days of storage was examined. The sample treated with 0.4% bactocease showed a 1.21 log reduction in microorganisms compared with that of the control. This result was higher than that with 0.2% bactocease and potassium sorbate and similar to that with 0.8% bactocease. Consequently, 0.4% bactocease was chosen as the best concentration for preparing the fried fish paste. Microbial growth on fried samples treated with preservatives was more inhibited by adding preservatives regardless of their type than that of the control after 15 days of storage. In addition, there were no significant differences in the quality between the samples treated with 0.4% bactocease and 0.2% potassium sorbate, such as volatile basic nitrogen contents, TBARS values, pH, and acidity. Therefore, these results indicate that food preservatives should be added into fried fish paste for controlling microbial growth, and bactocease can have a high potential to replace potassium sorbate in processed marine foods, including fried fish paste.

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The purpose of this study is to compare the quality characteristics and antioxidant activities of the tagatose yogurt with different contents (6, 8, 10%) of cold brew liquid coffee. Tagatose is a low-calorie food ingredient with putative health-promoting benefits. The tagatose yogurt was fermented with Lactobacillus delbrueckii subsp. bulgaricus at 37±1℃ for 20 h. The changes in acid production (pH and titratable acidity), viscosity, and lactic acid bacteria were determined every 5 h during fermentation. Color value was determined before and after fermentation, and antioxidant activities were performed after fermentation in triplicate. The yogurts containing cold brew liquid coffee had lower pH, higher acidity, and viscosity than the control, regardless of the liquid coffee contents. All samples had increasing levels of lactic acid bacteria over the fermentation period, but lactic acid bacteria of yogurts with the addition of cold brew liquid coffee increased further than the control. The total polyphenol/flavonoid content, DPPH/ ABTS/H2O2 radical scavenging activities, and reducing power increased when the liquid coffee content of the yogurt rose. Consequently, the optimal quality of tagatose yogurt was found when 6-8% of cold brew liquid coffee was added according to the overall results of quality properties and antioxidant activity.

KCI등재

5곡류 첨가 요구르트 푸딩의 냉장 저장 중 품질 특성 및 Bifidobactrium lactis의 생존율 변화

저자 : 임승용 ( Seung-yong Lim )

발행기관 : 한국산업식품공학회 간행물 : 산업식품공학 26권 1호 발행 연도 : 2022 페이지 : pp. 36-43 (8 pages)

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This research aims to investigate pudding with grain-added yogurt for its quality characteristics and viability during cold storage. The yogurt was fermented until its pH was 5.10±0.05 after inoculating the probiotic strain (Bifidobacterium lactis, BB-12) into the milk base containing grains. The yogurt was added to prepare probiotic puddings. During cold storage of the puddings at 4±1℃ for 4 week, the quality characteristics (pH, acidity, texture) and the viability of BB-12 in pudding were determined and compared to control (only milk base). As a result, MR had a significantly lower pH and higher acidity than those of other samples. In texture properties, including hardness, gumminess, and chewiness, MSIR showed the significantly highest value, and the pudding with inulin was significantly higher than rice flour in all textures. For the viability of BB-12, pudding with milk was significantly lower than pudding containing milk and soymilk, suggesting that soymilk helps maintain viability. MR showed significantly higher viability than MI in the milk-based pudding, indicating that rice flour is more effective than inulin. Therefore, the addition of soymilk, inulin, and rice can maintain quality characteristics and viability of BB-12 in the pudding.

KCI등재

6Neohesperidin Dihydrochalcone를 첨가한 딸기잼의 품질 특성

저자 : 정경아 ( Gyeong A Jeong ) , 김양 ( Yang Kim ) , 이창주 ( Chang Joo Lee )

발행기관 : 한국산업식품공학회 간행물 : 산업식품공학 26권 1호 발행 연도 : 2022 페이지 : pp. 44-50 (7 pages)

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NHDC 첨가량(0.0136%, 0.054%, 0.072%, 0.090%)을 달리한 설탕 50% 대체 딸기잼을 제조하고 이의 품질 특성 조사하였다. NHDC 첨가 딸기잼의 수분함량과 당도는 Sugar를 제외하고 유의적 차이가 없었으며, 총 폴리페놀 함량(149.8-153.7 mg/100 g), 총 안토시아닌 함량(5.99-6.04mg/g)의 경우에는 전반적으로 시료 간의 유의적 차이가 나타나지 않았다. 이는 NHDC가 항산화능에 영향을 미치지 않는 것으로 나타났다. 색도의 경우 명도, 적색도, 황색도는 NHDC가 증가됨에 따라 전반적으로 높아졌으며, 이는 NHDC자체의 색감과 잼 제조과정 중의 가열에 따른 농축, 수분함량의 차이에 의한 것으로 보인다. 전반적인 기호도와 단맛에서 Sugar 다음으로 NH3가 가장 높은 기호도가 나타났으며, 설탕 함량 50%를 대체 하기위해서는 NHDC 0.072%를 첨가하는 것이 바람직한 것으로 보여진다. 그러나 NHDC는 설탕과 감미질이 달라 설탕을 완벽하게 대체하지 못하는 것으로 나타났다. 따라서 NHDC의 화학적 구조를 변화하여 설탕과 유사한 감미질을 갖는 고감미료 소재 연구가 필요해 보인다.


This study aimed to prepare 50% sugar substitute strawberry jam with different neohesperidin dihydrochalcone (NHDC) addition levels (0.0136%, 0.054%, 0.072%, and 0.090%) and investigate their quality characteristics. NHDC is an artificial sweetener 1,500-1,800 times sweeter than sugar. There was no significant difference in the moisture content and sugar content of strawberry jam with NHDC except f or Sugar. The total polyphenol content and total anthocyanin content did not significantly differ between all samples. Therefore, NHDC does not appear to have any effect on antioxidant activity. The brightness, redness, and yellowness were generally increased as NHDC increased. This result seems to be due to the difference in the color of NHDC and the concentration and moisture content due to heating during the jam manufacturing process. The overall acceptability and sweetness were highest in Sugar, followed by NH3. It seems desirable to add 0.072% of NHDC to replace 50% of sugar content. However, it was found that NHDC could not wholly replace sugar because of its distinct sweetness from sugar. Therefore, it is necessary to study high-sweetener materials with sweetness similar to sugar by changing the chemical structure of NHDC.

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7다양한 겔화제를 이용한 젤리의 제조 및 품질특성

저자 : 차은성 ( Eun-sung Cha ) , 이혜윤 ( Hye-yoon Yi ) , 임수연 ( Su-youn Lim ) , 천지연 ( Ji-yeon Chun )

발행기관 : 한국산업식품공학회 간행물 : 산업식품공학 26권 1호 발행 연도 : 2022 페이지 : pp. 51-59 (9 pages)

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본 연구는 9종의 단일 겔화제를 사용하여 젤리를 제조함과 동시에 9종의 단일 겔화제에서 6종을 선별하여 이중겔화제를 사용한 젤리의 품질특성에 대해 분석하였다. 겔화제의 종류와 농도에 따라 각각 다른 물성이 관찰되었으며, 겔화제를 단일로 사용하였을 때 단독으로 겔 형성능이 우수한 겔화제(카파카라기난, 젤란검, 한천)를 우선 선별하였고, 단일 겔화제로 겔화가 잘되지 않아도 다른 겔화제와 혼합하여 겔 형성능을 높이는 조합과 혼합비율을 찾을 수 있었다. 특히 카파카라기난이 중요한 겔화제로 작용이 되었는데, 선행연구에서 로커스트콩검과 글루코만난은 단일 겔화제로 사용하였을 때 졸에 가까운 겔을 형성하였으나, 카파카라기난과 혼합하여 사용하였을 때는 국내에서 시판하는 스틱형 젤리의 물성과 근접한 겔을 형성하는 것을 관찰하였다. 본 연구에서 최적 조건으로 확립한 젤리의 pH 3.6-3.7, 깨짐성 4-5 N에 적합한 겔화제의 조합과 혼합비율은 카파카라기난과 젤란검(1.0:0.2, 0.8:0.4, 0.6:0.6), 한천과 로커스트콩검(0.8:0.4, 0.6:0.6)인 것으로 생각된다. 겔화제의 종류 및 농도를 달리하였을 때 나타나는 물리적 특성의 변화는 겔상 식품에 있어서 중요한 요인으로 맛이나 식감에 큰 영향을 줄 수 있음을 보여주는 사례로 생각된다.


Various jellies were produced depending on the type and concentration of gelling agent (nine types), which added a single or double agent in jelly production. Firstly, jelly was manufactured using nine different single gelling agents and characterized. Secondly, six suitable gelling agents were selected to combine double gelling agents among nine gelling agents. To find the optimum gelling agent condition, jelly was intentionally made around 3.6-3.7 pH and 4-5 N fracturability. A total of 1.2% gelling agent (both single and double agents) was suitable for making jelly (3.6-3.7 pH, 4-5 N fracturability). According to the analytical result, the optimum single gelling agent was κ-carrageenan and gellan gum, while a suitable combination of double gelling agents was κ-carrageenan and gellan gum at ratios of 1.0:0.2, 0.8:0.4, and 0.6:0.6 and agar and locust bean gum at ratios of 0.8:0.4, 0.6:0.6.

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