Royal Jelly 生產 에 關한 比較試驗

李光夏 공주교육대학교 초등연구원 1975 公州敎大論叢 Vol.12 No.1

養蜂技術의 開發과 Roya Jelly의 用途가 多樣化됨에 따라 生產 方法이 많은 硏究가 繼績되고 있으나 Royal elly 生產 에 使用되는 Plastic製 王椀의 型에 따른 比較試驗과 採乳群을 新女王蜂과 舊女王蜂의 採乳成績을 比較試驗하였던 바 다음과 같은 結論을 얻을 수 있었다. 1. Plastic製 王椀의 V型과 U型에서 V型이 移虫에 對한 完成率은 優秀하였으나 群當 採乳量에는 有意性 이 없었다. 2. 採乳群외 新女王區와 舊女王區의 群當 採乳量은 舊女王區가 優勢하였다. 3. Royal Jelly 生產 에는 採乳群이 强群을 維持하면서 豊富한 蜜源이 있음으로 有利하다. 4. 無蜜期라 하더라도 補助飼糧으로 Royal Jelle 生產 은 可能하나 流蜜期보다 成績이 不皋하였다. 5. 舊女王區는 採乳時 分蜂熱의 發生으로 分蜂熱을 解消시키는데 는隘路点이 많았다, According to the development of the bee-culturing techni cs and the variety of using the royal-jelly, the methods of production of royal-jelly are studied in many ways. But the conclusions by comparative stndies on the production of royal-jelly by types of plastic queen cells with results of royal jelly of old and new queen bees in studied group of bees areas bollo ws: 1) Though the grating ratio is excellent in V and U type of plastic queen cells there was on differences in quantity of royal- jelly per group. 2) In the production of royal-jelly per group by old and new queen groups,there was more royal-jelly in old ones. 3) Bee groups to yield royal-jelly could keep a powerful gronp and they were more profitable with lots of honey plants. 4) Though royal-jelly could be yielded in non-honey seasons with the subsidiary feed supply, the result was more disadvantageous than rich honey plants ones. 5) Because of the fever which was attacked in dividing bee group, there were lots of dificulties to collect royal-jelly from old queen groups.

감귤 미숙과(풋귤) 착즙액 첨가량에 따른 젤리의 품질 특성

이혜윤(Hye-Yoon Yi),차은성(Eun-Sung Cha),천지연(Ji-Yeon Chun) 한국식품영양과학회 2021 한국식품영양과학회지 Vol.50 No.4

본 연구에서는 곤약과 카파 카라기난을 겔화제로 사용하여 풋귤 착즙액 첨가량에 따른 젤리를 제조하고 젤리의 품질특성을 비교했으며, 관능검사를 진행하여 최적의 첨가량을 확립하고자 하였다. 색도 측정을 통해 풋귤 착즙액의 첨가량이 증가할수록 젤리의 L값과 a값은 유의적으로 낮아져 60% 첨가군에서 각각 41.82, -6.17로 나타났으며, b값의 경우 첨가량이 증가함에 따라 유의적으로 높아져 45% 첨가군에서 12.74, 60% 첨가군에서는 12.54를 나타내는 것을 확인하였다(P<0.05). 수분함량과 수분활성도의 경우 대조군에 비해 젤리에 첨가되는 풋귤 착즙액(0.5°Brix)의 양이 증가할수록 값이 낮아지는 경향을 나타내었다. 풋귤 착즙액 첨가량에 따른 젤리의 보수력은 70.70~72.72%의 범위를 나타냈으며 시료 간에 유의적인 차이를 보이지는 않았다(P>0.05). 풋귤 착즙액 첨가량에 따른 젤리의 가용성 고형분은 1.93~2.33°Brix의 범위를 나타냈으며, 첨가량이 증가함에 따라 젤리의 가용성 고형분은 증가하는 경향을 나타내었다. 풋귤 착즙액 젤리의 pH는 3.092~3.247의 범위를 나타냈으며 풋귤 착즙액의 첨가량이 증가함에 따라 젤리의 pH는 감소하는 경향을 보였고 총산도는 유의적으로 높아지는 것을 확인하였다(P<0.05). 풋귤 착즙액 첨가량이 증가할수록 젤리의 총 페놀 함량은 증가하는 경향을 보여 60% 첨가군에서는 58.86 mg TAE/100 g으로 나타났다. 조직감 측정 항목 중 경도와 점착성에서 대조군과 첨가군 간에 유의적인 차이를 보이는 것을 확인할 수 있었다(P<0.05). 관능검사 결과 전체적인 기호도에서 가장 높은 점수를 받은 풋귤 착즙액 45% 첨가군은 모든 항목에서 대체로 높은 점수를 받았으며, 총 페놀 함량에서도 비교적 높은 값(48.22 mg TAE/100 g)을 나타내었기에 본 연구에서는 풋귤 착즙액을 45% 첨가한 젤리가 관능적으로 우수하며 높은 항산화 활성을 기대해볼 수 있는 최적이라 생각된다. This study investigated the effect of supplementation with immature Citrus unshiu juice (ICJ) on jelly quality characteristics. According to the amount of ICJ added, the ICJ jelly samples were divided into five groups, to determine differences in physicochemical properties: ICJ-0, ICJ-15, ICJ-30, ICJ-45, and ICJ-60 (immature Citrus unshiu jelly with 0, 15, 30, 45, and 60% ICJ, respectively). Konjac and κ-carrageenan were used as gelling agents, and all groups were gelled, regardless of the ICJ amount. Hunter b (yellowness) value of the jelly was increased with increasing ICJ supplementation, whereas the L (lightness) and a (redness) values were observed to decrease. Moreover, increasing amounts of ICJ resulted in increased levels of total phenolic content and total titratable acidity of the jelly, whereas the pH, moisture, and water activity (Aw) of the jelly were observed to decrease. The water holding capacity showed no significant difference among the groups (P>0.05). Texture properties for hardness and gumminess were significantly higher in the ICJ jellies (treatment group) than in the control (P<0.05). Depending on the ICJ amount, sensory properties of appearance, color, and taste of ICJ jelly were significantly different (P<0.05), but differences in texture and overall acceptability were not significant (P>0.05). Our results confirm that jelly prepared with 45% ICJ supplementation has the highest acceptability. Thus, we conclude that 45% ICJ is the optimal requirement for the preparation of high-quality jelly.

아로니아 과즙 첨가량에 따른 젤리의 품질특성

황은선(Eun-Sun Hwang),뉴안도티(Nhuan Do Thi) 한국식품과학회 2015 한국식품과학회지 Vol.47 No.6

아로니아 과즙의 첨가량을 0, 3, 6, 9%로 달리하여 젤리를 제조하고 품질특성과 소비자 기호도 및 항산화 활성을 평가하였다. 아로니아 과즙 첨가량을 0-9%까지 달리하여 제조한 젤리의 수분함량은 81.1-81.9%로 통계적으로 유의성 있는 차이는 나타내지 않았다. 당도의 경우는 아로니아 과즙 첨가량에 비례하여 증가하였고 이는 젤리 제조시 물 대신 첨가한 아로니아 과즙에 함유된 당류에 의한 증가한 것으로 사료된다. 젤리의 명도(L<SUP>*</SUP>)는 아로니아를 첨가하지 않은 대조구가 28.51으로 가장 높게 나타났으며, 아로니아 과즙의 첨가량이 증가함에 따라 유의적으로 감소하는 경향을 보였다. 아로니아 과즙 함량이 증가함에 따라 적색도(a<SUP>*</SUP>)는 증가한 반면에 황색도(b<SUP>*</SUP>)는 감소하였다. 대조군에 비해 아로니아 과즙 함량에 비례하여 경도와 씹힘성이 유의적으로 높았고 부착성은 아로니아 과즙을 첨가하지 않은 대조군에 비해 아로니아 과즙을 6%와 9% 첨가하여 제조한 젤리에 다소 높게 나타났으나 통계적인 유의성은 관찰되지 않았다. 아로니아 과즙 첨가여부 및 첨가량에 상관없이 젤리의 탄성, 응집성과 검성은 통계적으로 유의성 있는 차이는 나타나지 않았다. 아로니아 과즙 첨가량에 비례하여 젤리에 함유된 폴리페놀, 플라보노이드 및 안토시아닌 함량도 증가하였다. 아로니아 과즙을 첨가하여 제조한 젤리의 DPPH 및 ABTS 라디칼 소거능은 대조구에서는 거의 나타나지 않았으나 아로니아 과즙 첨가량이 많아질수록 증가하는 경향을 보였다. 소비자 기호도 평가에서는 아로니아 과즙 6%를 첨가하여 제조한 젤리의 색, 향미, 맛, 질감, 씹힘성, 전반적인 선호도가 높은 것으로 나타났으며 소비자 기호도 뿐만 아니라 경제적인 측면을 고려해 볼 때 아로니아 젤리 제조시 아로니아 과즙의 함량은 6%가 가장 적당할 것으로 사료된다. This study was conducted to investigate the quality characteristics and antioxidant activities of jelly prepared with different amounts of aronia juice. Aronia juice was incorporated into jelly at concentrations of 3, 6, and 9%, based on the total weight of water. While the total water content of the jelly in different groups was not significantly different, the sugar content significantly increased with increasing levels of aronia juice. In the chromaticity measurements, L<SUP>*</SUP> and b<SUP>*</SUP> values decreased, whereas the a<SUP>*</SUP> values increased with increasing levels of aronia juice in the jelly. Further, the hardness and chewiness of jelly increased with increasing amounts of aronia juice. On the other hand, resilience, cohesiveness, and gumminess of the jelly were nearly similar for the control and samples treated with aronia juice. The total polyphenols, flavonoids, and anthocyanin contents increased proportionally with increasing levels of aronia juice. In addition, the antioxidant activity measured in terms of the 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activities of the jelly extracts were significantly higher for the samples containing aronia juice compared to the control and increased proportionally with increasing concentrations of aronia juice. In the sensory evaluation, the sample containing 6% aronia juice was perceived to have the best color, taste, texture, chewiness, flavor, and overall acceptance. These results suggest that aronia juice may be a useful ingredient in jelly for improving its quality as well as sensory and antioxidant potential.

에리스리톨을 첨가한 흑미미강 곤약젤리의 품질 특성

강미승,윤혜현 (사)한국조리학회 2020 한국조리학회지 Vol.26 No.1

This study investigated the quality characteristics of black rice bran (brb) Konjac jelly added with erythritol. The brb Konjac jelly samples were designed based on black rice bran content; CON-1(0%), BRB 1 (0.5%), BRB 2 (1%), BRB 3 (1.5%), BRB 4 (2%). According to the acceptance test of brb Konjac jelly, formula of BRB 2 (1%) were used as control for brb Konjac jelly added with erythritol. The brb Konjac jelly added with erythritol samples were designed based on erythritol solution content out of sweetener solution; CON-2(0%), BRB-E25(25%), BRB-E50(50%), BRB-E75(75%), BRB-E100 (100%). The moisture content of brb Konjac jelly added with erythritol did not indicated difference among samples. As the erythritol content of brb Konjac jelly were increased, the soluble solids were increased. pH of brb Konjac jelly added with erythritol did not indicated difference between samples. The L-value(lightness) and a-value(redness/greenness) were showed increasing tendency while b-value (yellowness) decreased according to adding erythritol solution to the brb Konjac jelly. As the erythritol content of brb Konjac jelly were increased, hardness, gumminess and chewiness was increased, and adhesiveness was decreased. In the springiness, cohesiveness and resilience, the control was the highest; however. there was no significant difference among experimental groups. Based on the attribute different test, the score of sweet taste, refreshing taste, tooth adhesion and refreshing after taste increased according to adding erythritol to the brb Konjac jelly. The acceptance results showed that BRB-E75 was preferred the most. Limitations and future research directions of this study were discussed.

아로니아(Aronia melancocarpa) 착즙액 첨가 젤리의 품질특성

주신윤,류혜숙,최해연,Joo, Shin-Youn,Ryu, Hye-Sook,Choi, Hae-Yeon 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.4

This study was carried out to investigate quality characteristics of jelly added with aronia juices. Aronia juices were incorporated into jelly at 0%, 10%, 20%, 30%, 40% and 50%. The total phenolic content, anthocyanin content and DPPH free radical scavenging activity of jelly increased with each increase of aronia juice contents (p<0.05). The moisture content and pH of jelly decreased, but soluble soild contents and the total acidity of the jelly increased significantly with each increased level of aronia juices (p<0.05). As the content of aronia juices increased, L values decreased while a and b value increased (p<0.05). Texture analysis showed that the mechanical properties of the jelly decreased with increased level of aronia juices. Consumer acceptability showed that aronia juices groups of 30% and 40% scored higher in terms of overall preference, color, and flavor compared to the other groups (p<0.05). Characteristic intensity rating of aronia jelly showed that as more aronia juices was added, it began to intensify its purple color as well as its sour taste (p<0.05). Judging from the results, it can be concluded that the addition of aronia juices to jelly in processing can enhance the preference, antioxidant compounds, and DPPH free radical scavenging activity of the jelly.

로열젤리 생산 효율 증대를 위한 봉군 종합관리 기술

김동원,최용수,강은진,박희근,박보선,올가프런제,박승환,이만영 한국양봉학회 2020 韓國養蜂學會誌 Vol.35 No.3

In order to increase the production of royal jelly, honeybee breed, high brood production (egg) of queen, and beekeeping management technique were involved in a complex type. The objective of this study was to increase the efficiency of royal jelly production by applying a beekeeping management technique suitable for the royal jelly production status in Korea. In the beekeeping management skills which is the most important factor in increasing the production of royal jelly. We estimated the laid-egg per day by multiple queens in one colony. We compared the rate and yield royal jelly of larvae acceptance and present the results of this study. When using multiple queens in one colony, this treatment was control (1 queen), 3 queens, and 5 queens, and the number of egg per day was 700, 2,164, and 4,500 worker, respectively. Through this, it could be seen that it is higher efficient to multiple queen in one colony. In addition, in the comparison of the commercially used queen cup for production of royal jelly, C and D type products had higher larvae acceptance rates and royal jelly production. As for make method of the multiple queen, first of all, the queen bee sting and mandible were one-third partially cut before use. And in order to maintain continuous high brood, honeycomb arrangement management skill should be applied with other skills. The results of this study were expected to contribute to the development of the beekeeping industry by improving the production efficiency of royal jelly, reducing labor and professional breeding management skills to beekeepers.

Rheological Evaluation of Petroleum Jelly as a Base Material in Ointment and Cream Formulations: Linear Viscoelastic Behavior

( Eun Kyoung Park ),( Ki Won Song ) 한국약제학회 2011 Journal of Pharmaceutical Investigation Vol.41 No.3

The objective of the present study is to systematically characterize a linear viscoelastic behavior of petroleum jelly in small amplitude oscillatory shear flow fields correspondent to the rheological ground state. With this aim, using a strain-controlled rheometer, the dynamic viscoelastic properties of commercially available petroleum jelly have been measured at 37oC (body temperature) over a wide range of angular frequencies at an extremely small strain amplitude of 0.1 %. In this article, the linear viscoelastic behavior was reported in detail and then explained from a structural view-point of petroleum jelly and discussed in depth with respect to the consumer`s requirements. Main findings obtained from this study can be summarized as follows: (1) The storage modulus is always greater than the loss modulus over an entire range of angular frequencies studied, meaning that the linear viscoelastic behavior of petroleum jelly is dominated by an elastic nature rather than a viscous nature. (2) Petroleum jelly shows a desirable linear viscoelastic behavior with respect to the consumer`s requirements because it is undesirable for the product to flow down from the skin at an initial stage upon contact with the human skin. (3) A fractional derivative model shows an excellent applicability to describe a linear viscoelastic behavior of petroleum jelly. However, this model should be used with a special caution because there exists no physical meaning for the model parameters. (4) A modified form of the Cox-Merz rule gives a good ability to predict the relationship between steady shear flow properties (nonlinear behavior) and dynamic viscoelastic properties (linear behavior) for petroleum jelly.

녹차(대작)를 첨가한 기능성 젤리의 품질 특성과 항산화 효능

권태은(Tae Eun Guon),정지승(Ji Seung Jeong),정하숙(Ha Sook Chung) 한국차학회 2020 한국차학회지 Vol.26 No.2

본 연구는 건강효능이 우수한 대작의 소비촉진을 목적으로 기능성 젤리를 제조하여 품질평가를 시행하였다. 실험 결과, 대작의 첨가비율이 20, 40, 60%로 증가할수록 젤리의 pH가 5.89, 5.58과 5.35로 감소하였다(p<0.05). 젤리의 색도를 측정한 결과, L 값도 동일하게 43.31, 40.56과 39.88로 유의적으로 감소하였다(p<0.05). 또한, 적색도(redness)를 나타내는 a값과 황색도(yellowness)를 나타내는 b값은 각각 -0.11, -0.05과 -0.01 및 2.77, 3.08과 3.42로 유의적으로 증가하였다(p<0.05). 젤리 L값의 감소는 찻잎에 함유된 당과 아미노산이 제조과정 중고온처리(hot-air drying)로 인한 비효소적 갈변(Maillard reaction)에 의한 것으로 판단되며, a값과 b값의 증가는찻잎의 폴리페놀 화합물에 의한 산화적 갈변반응에 의한 것으로 판단된다. 젤리의 경도는 0.93, 0.84, 0.79 N으로감소하였으며, 이는 젤리의 유기산이 gel 단백질 분자의 결합을 저해하여 강도를 감소시킨 것으로 판단된다. 대작 젤리의 총 페놀성 화합물 함량은 각각 16.98, 26.75, 32.17 mg GAE/g으로 유의적으로 증가하였으며(p<0.05), DPPH free radical 및 ABTS radical 소거능은 각각 64.84%, 75.46%, 79.85% 및 19.01%, 39.01%, 54.59%로 유의적으로 증가하였다(p<0.05). 이번 실험결과는 소화가 용이하고 항산화 효능이 우수한 기능성 젤리 소재개발에 기여할 수 있을 것으로 판단된다. This study examined the quality characteristics and antioxidant properties of jellies with Daejak. Daejak jellies were prepared with 0, 20, 40 and 60% of brewed Daejak (1 g/100 mL hot water), sugar, and gelatin. As a result, the pH of brewed Daejak jellies contents of 20, 40, and 60% were 5.89, 5.58, and 5.35, respectively (p<0.05). The L-value and hardness decreased significantly with increasing levels of brewed Daejak (p<0.05), but the a-value and b-value increased significantly with increasing levels of brewed Daejak in jellies (p<0.05). The total phenolic compounds and DPPH, ABTS activities increased with increasing concentration of brewed Daejak (p<0.05). Overall, Daejak can be useful in the production of high-quality jelly.

복어육수 젤리의 저장 중 색도 및 물성의 변화

김계영 ( Gye Yeong Kim ),박인식 ( Inshik Park ),김성훈 ( Sung Hun Kim ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.4

This study was conducted to investigate the effect of gelatin concentration and storage on color and texture of puffer fish stock jelly. Puffer fish stock jelly was prepared by adding various amounts (2.5~10 percent) of gelatin to puffer fish stock. Color changes of puffer fish sstock jelly were also investigated during storage at 4℃ and 25℃ with varying amount of gelatin (2.5~10.0 percent). Regardless of storage temperature, the L values of puffer fish stock jelly were slightly increased, while a values of the stock jelly were negatively decreased during storage. However, L and negative b values were decreased with increasing gelatin concentration, whereas a values were increased negatively with increasing gelatin concentration. The texture profiles of puffer fish stock jelly such as hardness, springiness, cohesiveness adhesiveness, chewiness and brittleness were determined during storage at 25℃ and 4℃ at various intervals. The hardness, chewiness and brittleness were increased during storage at 25℃ for four days, while those of springiness and cohesiveness were decreased during storage. However, the values of all textural parameters were increased with increasing gelatin concentration in puffer fish stock jelly. Patterns of textural parameters of puffer fish stock jelly stored at 4℃ were practically identical to those stored at 25℃.

토마토 과즙을 첨가한 스틱 젤리의 품질 특성 및 항산화 활성

황은선(Eun-Sun Hwang),문소진(So Jin Moon) 한국식품영양과학회 2021 한국식품영양과학회지 Vol.50 No.5

본 연구에서는 젤리 제조에서 물 대신 토마토즙을 25~100%까지 달리해 첨가하여 스틱형 젤리 제조를 위한 배합 비율을 확립하였고, 제조한 스틱형 젤리의 이화학적 품질 특성, 기능성 성분의 함량 및 항산화 활성을 측정하여 토마토즙첨가 스틱 젤리의 가능성을 탐색하였다. 젤리의 수분함량은 93.83~88.58%로 토마토즙을 첨가하지 않은 젤리에서 가장 높았고, 토마토즙을 첨가한 경우엔 대조군보다 수분함량이 감소하는 경향을 보였다. 첨가한 토마토즙 함량에 따른 젤리의 조단백질 함량은 토마토즙 100% 첨가 젤리에서 가장 높았고 조지방과 회분은 토마토즙 첨가량에 비례하여 증가하였다. 젤리에 첨가한 토마토즙 함량에 비례하여 가용성 고형분 함량과 경도는 증가하였고 pH는 감소하는 경향을 보였다. 토마토즙 첨가량에 비례하여 젤리의 명도는 감소하였고 적색도는 증가하였다. 젤리에 함유된 총 폴리페놀 및 총 플라보노이드 함량은 대조군보다 토마토즙 첨가량에 비례하여 증가하였다. 또한, DPPH 및 ABTS 라디칼 소거 활성과 환원력으로 측정한 항산화 활성도 토마토즙 첨가량이 증가할수록 높은 값을 보였다. 이상의 결과로 볼 때 토마토즙을 첨가하여 젤리를 제조하면 항산화 물질 및 항산화 효능을 높일 수 있을 것으로 사료된다. The study examined the quality properties and antioxidant activities of stick jelly replaced with 0, 25, 50, and 100% tomato juice instead of water. The moisture content of the stick jelly was 88.58∼93.83%, which showed the highest moisture content in the jelly without the addition of tomato juice. The addition of tomato juice showed a tendency to decrease the moisture content compared to the control group. The crude fat and ash contents increased with increasing amount of tomato juice. The soluble solid content and hardness of jelly increased with increasing content of tomato juice added to the jelly, and the pH tended to decrease. Regarding the chromaticity, the L<SUP>*</SUP> value decreased with increasing level of tomato juice, and the a<SUP>*</SUP> value increased. The total polyphenol and total flavonoid contents increased with increasing levels of tomato juice. The antioxidant activity measured by the DPPH and ABTS radical scavenging activities and reducing powder were significantly higher than the control and increased with increasing amount of tomato juice. These results suggest that tomato juice can be applied to make jelly.