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고압균질기로 유화된 홍삼음료의 안정성과 유통기한 변화에 대한 연구
류관모(Kwan Mo You),장현호(Hyeon Ho Jang),이의석(Eui Seok Lee),박종태(Jong Tae Park),홍순택(Soon Taek Hong) 한국유화학회 2018 한국응용과학기술학회지 Vol.35 No.1
본 연구는 홍삼 유화 음료의 유통기한 예측을 위하여 수행하였다. 저장기간 동안 이화학적 특성(산도, pH, 지방구크기, 색도) 및 관능적 특성의 변화를 주기적으로 조사하였다. 저장 초기에 홍삼 유화 음료의 산도, pH 및 지방구 크기는 거의 변화하지 않았으나 저장 후반기(70일 이후)에는 유의적으로 변화하였으며 이는 주로 Maillard reaction 의한 것으로 추정하였다. 관능특성과 이화학적 특성들과의 상관분석을 통하여 색도 a 값(적색도)을 홍삼 유화 음료의 이화학적 품질지표로 설정하였다. Arrhenius 식에 의한 a값 변화에 대한 활성화 에너지 및 Q₁₀-value는 각각 13.37 kcal/mol, 1.56-2.14로 조사되었으며, 홍삼 유화 음료의 유통기한은 상온(20℃) 보관의 경우 730일(약 2년)로 예측되었다. This study was carried out to predict the shelf-life of emulsified red ginseng beverage. To investigate the quality changes during the storage, physicochemical properties such as acidity, pH, droplet size, Hunter’s color value and sensory evaluation test were measured periodically. It was found that acidity, pH, and droplet sizes were little changed in initial stage. After about 70 days of storage, however, they tended to be changed possibly due to Maillard reaction. From the results of correlation analysis between sensory evaluation results and physicochemical characteristics, a-value was chosen as a quality index of red ginseng emulsions. Using reaction constants at various temperature, the activation energy and the Q₁₀ value for the a-value from Arrhenius equation found to be 13.37kcal/mol, 1.56-2.14, respectively. It could be concluded that the shelf-life of red ginseng emulsions estimated to be 730 days (approximately 2 years) when stored at 20℃.
이의석 ( Eui-seok Lee ),류관모 ( Kwan-mo You ),정용남 ( Young-nam Jeong ),전병선 ( Byeong-seon Jeon ),고봉수 ( Bong-soo Ko ),홍순택 ( Soon-taek Hong ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.5
This study was carried out to investigate the characteristics of the quality of bread containing Red Ginseng Jung Kwa by-product, added in ratios of 0, 10, 20 and 30% of flour. It was found in dough and bread containing red ginseng Jung Kwa by-product that dough and loaf volume, specific loaf volume, baking loss, and pH decreased with an increasing amount of red ginseng Jung Kwa by-product. In addition, loaf weight and hardness were also reduced. In particular, hardness appeared to be 2.18 times higher for bread containing 30% Red Ginseng Jung Kwa by-product as compared to the amounts found in the control. For color, increasing the amount of Red Ginseng Jung Kwa by-product reduced the L value, whereas the a and b values were increased. In the sensory evaluation, the highest overall preference score was observed in the bread containing 20% red ginseng Jung Kwa by-product, whereas the lowest score was found in the control (no red ginseng Jung Kwa by-product added). It was concluded that pan bread containing red ginseng Jung Kwa by-product could be prepared with good acceptability, and that its optimum concentrate was found to be 20% of flour.
홍삼정과 제조 부산물 이용에 관한 연구: 반응표면분석을 이용한 총 진세노사이드 추출조건의 최적화
이의석 ( Eui-seok Lee ),류관모 ( Kwan-mo You ),김선형 ( Sun-young Kim ),이가순 ( Ka-soon Lee ),박수진 ( Soo-jin Park ),전병선 ( Byeong-seon Jeon ),박종태 ( Jong-tae Park ),홍순택 ( Soon-taek Hong ) 한국산업식품공학회 2017 산업 식품공학 Vol.21 No.1
본 연구는 홍삼정과 부산물의 산업적 이용성 증대를 위하여 중 반응표면분석법을 이용한 추출수율 및 총 진세노사이드 함량 추출 최적조건을 찾는데 목적이 있다. 추출용매 농도(에탄올, 30-70%, v/v), 추출온도(25-70℃), 추출시간(5-11 hr) 등의 독립변수를 D-optimal design을 통하여 실험계획하고, 얻어진 실험결과를 반응표면분석하여 추출수율, 총 진세노사이드 함량 등의 반응변수에 대한 최적 추출조건을 검토하였다. 그 결과, 독립변수인 추출온도와 시 간이 증가함에 따라 수율 및 총 진세노사이드 함량은 증가하였으나, 추출용매(에탄올)의 경우 고농도에서 수율은 감소한 반면, 추출물 중 총 진세노사이드 함량은 증가하였다. 독립변수 중 추출용매의 농도가 각 반응변수에 가장 큰 영향을 주는 것으로 나타났다. 본 연구를 통해서 유도된 회귀식 모형은 실험을 통해 얻은 결과와 잘 일치하였고, 추출수율과 총 진세노사이드 함량을 최대로 하는 최적 조건은 추출용매농도 57.90% (v/v), 추출온도 56.94℃, 추출시간 11시간으로 이 경우 추출수율은 84.52%, 총 진세노사이드 함량은 9.54 mg/g으로 예측하였다. This study was carried out to extract ginsenosides in by-products from honeyed red ginseng. Response surface methodology (RSM) was used to optimize the extraction conditions. Based on D-optimal design, independent variables were ethanol (extraction solvent) concentration (30-90%, v/v), extraction temperature (25-70℃), and extraction time (5-11 h). Extraction yield (Y1) and total ginsenosides (Y2) in the extract were analyzed as dependent variables. Results found that extraction yield increased with increasing extraction temperature and time, whereas it was decreased with increasing ethanol concentration. Similar trends were found for the content of ginsenosides in the extracts, except for ethanol concentration, which was increased with increasing ethanol concentration. Regression equations derived from RSM were suggested to coincide well with the results from the experiments. The optimal extraction conditions for extraction yield and total ginsenosides were an extraction temperature of 56.94℃, ethanol concentration of 57.90%, and extraction time of 11 h. Under these conditions, extraction yield and total ginsenoside contents were predicted to be 84.52% and 9.54 mg/g, respectively.