표제지
목차
ABSTRACT 14
제1장 표고버섯, 연근, 배추 추출물의 짠맛 증진 효과에 대한 연구 16
제1절 서론 16
제2절 재료 및 방법 20
2.1. 공시재료 20
2.2. 채소 추출물 제조 20
2.3. 외관 24
2.4. 색도 24
2.5. 가용성 고형분 함량 24
2.6. pH 25
2.7. 염도 25
2.8. 미네랄 함량 25
2.9. 유리 아미노산 함량 27
2.10. 관능평가 29
2.11. 전자혀 분석 32
2.12. 채소 추출물을 적용한 콩나물국 특성 및 관능평가 33
2.13. 통계처리 35
제3절 결과 및 고찰 36
3.1. 외관 36
3.2. 색도, 가용성 고형분 함량 및 pH 39
3.3. 염도 43
3.4. 미네랄 함량 46
3.5. 유리 아미노산 함량 49
3.6. 관능평가 52
3.7. 전자혀 분석 59
3.8. 채소 추출물을 적용한 콩나물국 특성 및 관능평가 66
제4절 결론 78
제2장 식물 유래 아미노산을 함유한 고내상 이중 에멀젼(HIPDEs)이 적용된 저염 마요네즈 개발 79
제1절 서론 79
제2절 재료 및 방법 82
2.1. 공시재료 82
2.2. 채소 추출물 제조 82
2.3. 이중 에멀젼 제조 83
2.4. 외관 86
2.5. 입자 크기 및 분포도 86
2.6. 제타전위 87
2.7. 광학 현미경 관찰 87
2.8. 점도 88
2.9. 이중 에멀젼의 W₁ 방출 정도 88
2.10. 관능평가 89
2.11. 저염 마요네즈 개발 90
2.12. 통계분석 95
제3절 결과 및 고찰 96
3.1. 외관 96
3.2. 입자 크기, 분포도 및 제타전위 98
3.3. 광학 현미경 관찰 103
3.4. 점도 105
3.5. 이중 에멀젼의 W₁ 방출 정도 107
3.6. 관능평가 111
3.7. 저염 마요네즈 개발 113
제4절 결론 124
참고문헌 125
국문초록 148
Table Ⅰ-1. Preparation of vegetable extract depending on different combining ratio of extracts 23
Table Ⅰ-2. ICP-OES condition for mineral contents of single and mixed vegetable extracts 26
Table Ⅰ-3. HPLC condition for free amino acids analysis of single and mixed vegetable extracts 28
Table Ⅰ-4. Preparation of bean sprouts soup depending on different mixing ratio of vegetable extracts 34
Table Ⅰ-5. Color, soluble solids and pH of vegetable extracts depending on different combining ratio of extracts 42
Table Ⅰ-6. Mineral contents of vegetable extracts depending on different combining ratio of extracts 48
Table Ⅰ-7. Amino acids contents of vegetable extracts depending on different combining ratio of extracts 51
Table Ⅰ-8. Taste screening scores of vegetable extracts depending on the addition of salt by electronic tongue 65
Table Ⅰ-9. Mineral contents of bean sprouts soup prepared with vegetable extract depending on different mixing ratio of vegetable extracts 71
Table Ⅰ-10. Amino acids contents of bean sprouts soup prepared with vegetable extract depending on different mixing ratio of vegetable extracts 74
Table Ⅱ-1. Composition of double emulsion with various vegetable extracts 85
Table Ⅱ-2. Composition of mayonnaise with various vegetable extracts 92
Table Ⅱ-3. Droplet size, span value, ζ-potential of double emulsion with various vegetable extracts depending on storage periods 101
Table Ⅱ-4. Color and emulsion stability of mayonnaise with various vegetable extracts 117
Fig. Ⅰ-1. Images of single and mixed vegetable extracts. A (S, shiitake mushroom extract); B (L, lotus root extract); C (C, Chinese cabbage extract); D (S:L:C, 4:3:3); E... 38
Fig. Ⅰ-2. Salinity of vegetable extracts depending on different mixing ratio of vegetable extracts. S, shiitake mushroom; L, lotus root; C, Chinese cabbage. SLC is vegetable... 45
Fig. Ⅰ-3. Sensory evaluation (intensity and preference test) of vegetable extracts depending on different mixing ratio of vegetable extracts (bar graph). S, shiitake... 56
Fig. Ⅰ-4. Intensity (A) and preference (B) evaluation of each item of vegetable extracts according to the combination (radial graph). S, shiitake mushroom; L, lotus root; C,... 57
Fig. Ⅰ-5. Sensory evaluation (salty taste intensity) of water and vegetable extract (SLC253) according to salt concentration. 58
Fig. Ⅰ-6. Principal component analysis of vegetable extracts with free (A) and addition (B) of salt by electronic tongue. 64
Fig. Ⅰ-7. Soluble solids (A) and salinity (B) of bean sprouts soup prepared with vegetable extract depending on different mixing ratio of vegetable extracts. Control, bean sprouts... 68
Fig. Ⅰ-8. Sensory evaluation (intensity and preference test) of bean sprouts soup depending on different mixing ratio of vegetable extracts. Control, bean sprouts soup... 77
Fig. Ⅱ-1. Appearance of double emulsion with various vegetable extracts depending on storage periods. Control, double emulsion manufactured with water without vegetable... 97
Fig. Ⅱ-2. Droplet size distribution of double emulsion with various vegetable extracts at the time of 0 day (A), after 7 days (B) and after 14 days (C) of storage. Control, double... 102
Fig. Ⅱ-3. Optical microscope image of double emulsion with various vegetable extracts depending on storage periods. Control, double emulsion manufactured with water without vegetable extract; S, double emulsion manufactured with shiitake mushroom extract; L, double... 104
Fig. Ⅱ-4. Apparent viscosity of double emulsion with various vegetable extracts at the time of 0 day (A), after 7 days (B) and 14 days (C). Control, double emulsion... 106
Fig. Ⅱ-5. Appearance of W₁ released from double emulsion with various vegetable extracts depending on storage periods. Control, double emulsion manufactured with... 109
Fig. Ⅱ-6. Release of W₁ from double emulsion with various vegetable extracts depending on storage periods. Control, double emulsion manufactured with water... 110
Fig. Ⅱ-7. Sensory evaluation (salty taste intensity and overall preference) of double emulsion with various vegetable extracts. Control, double emulsion manufactured with... 112
Fig. Ⅱ-8. Appearance of mayonnaise with various vegetable extracts. A, mayonnaise in the form of a single emulsion (oil-in-water); B, mayonnaise (double emulsion type) manufactured with water without vegetable extract; C, mayonnaise manufactured with shiitake... 114
Fig. Ⅱ-9. Apparent viscosity of mayonnaise with various vegetable extracts. O/W Mayo, mayonnaise in the form of a single emulsion (oil-in-water); Control, mayonnaise (double... 120
Fig. Ⅱ-10. Sensory evaluation of mayonnaise with various vegetable extracts (A) and the salty taste difference between double and single mayonnaise (B). *O/W Mayo,... 123