Wheel 형 분무건조기에서 반응표면법에 의한 치즈 분말의 특성 해석

강안수,여경목,김용렬,김복남,안형환,이한섭 ( An Soo Kang,Kyung Mok Yeo,Yong Ryeol Kim,Bok Nam Kim,Hyung Hwan An,Han Seob Lee ) 한국공업화학회 1996 공업화학 Vol.7 No.6

Wheel형 분무건조기에서 식품첨가제로 사용되는 치즈분말의 건조공정을 반응표면법에 의하여 원료의 고형분함량, wheel 회전속도 및 출구온도를 독립변수로 하고 분말제품의 수분함량, 겉보기밀도, 분말 입자크기 및 현탁액의 점도를 종속변수로 하여 중심합성계획법에 따라 분산분석한 후 유의성과 상관관계을 검증하였다. 독립변수와 종속변수들의 상관관계를 검증한 결과 입자크기와 수분함량은 wheel의 회전속도가 커질수록 감소하였고, 겉보기밀도는 출구온도가 높아짐에 따라 감소하였다. 현탁액의 점도는 wheel의 회전속도와 고형분함량이 커짐에 따라 증가하였다. 분말제품의 종속변수들의 상관관계에서 수분함량과 겉보기밀도는 비례 관계, 입자크기는 수분함량과 걸보기밀도와 반비례의 관계를 나타내었다. In the spray drying with rotating wheel atomizer of cheese powder, the relationships among variables were analyzed with Response Surface Methodology in which several independent variables such as total solid content, wheel rotation speed, and outlet temperature influenced dependent variables such as particle diameter, moisture content, bulk density, and viscosity of suspended liquid. Significance and correlation were tested according to central composite design. As a results of analyzing the correlations between independent and dependent variables, particle diameter and moisture content of cheese powder were decreased with increasing wheel rotation speed, and bulk density was decreased with increasing outlet temperature. Viscosity of suspended liquid were increased with increasing wheel rotation speed and total moisture content. In correlation among dependent variables, moisture content was proportional to bulk density, and particle diameter was inversly proportional to moisture content and bulk density.

김치 젖산균과 효모의 혼합배양 방법에 의한 과채류즙 발효과정중의 주요 성분변화

김현영(Hyun-Young Kim),여경목(Kyung-Mok Yeo),김복남(Bok-Nam Kim),최홍식(Hong-Sik Cheigh) 한국식품영양과학회 1999 한국식품영양과학회지 Vol.27 No.6

전보에서 최종 선정된 균의 발효조건에 따른 발효과정중 발효액의 성분변화를 살펴 봄으로써 과채즙의 젖산발효 이용성을 검토하였다. 즉, 분리한 KL-1+Y(Leu. mesenteroides and yeast), 분양받은 Lm+Y(Leu. mesenteroides and yeast)에 의해 과채즙이 발효할 때 발효 3일후 각각 환원당의 52%, 51%를 이용하며, vitamin C는 점차 감소하였지만 산의 생성으로 pH가 낮아지면 안정화되었다. β-Carotene은 발효적정기인 24시간후 각각 초기량의 80%, 72%가 존재하였다. 그리고 KL-Y의 경우 0.0096w/v%, Lm+Y의 경우 0.00071w/v%의 ethanol이 생성되었으며 발효전 채소즙과 발효즙 모두 fructose, glucose, sucrose가 주요 당류이었으며, 함량은 발효후 모두 감소하여 조성의 변화가 있었다. 발효전에는 malic acid, citric acid, succinic acid 등이 발효후에는 malic acid, citric acid, succinic acid, lactic acid 등의 유기산들이 함유되었는데, malic acid, citric acid는 발효중 비율이 감소하는 반면 succinic acid, lactic acid는 상대적으로 크게 증가하여 발효액의 신맛과 상쾌한 맛이 강화되었다고 판단되었다. Lactic acid bacteria KL-1, KD-6, KL-4 strains isolated from kimchi, or obtained Lactobacillus acidophilus, Lactobacillus plantarum, Leuconostoc mesenteroides with and without yeast(Saccharomyces cerevisiae) were inoculated in fruit-vegetable juice for mixed culture fermentation 3 days at 30℃, and then their chemical changes were studied during fermentation. The amount of organic acid produced by the mixed culture fermentation of KL-1 and yeast was 0.82%(3 days) or 0.58%(1 day) and with the final pH of 3.3(3 days) or 4.2(1 day). These mixed culture systems of isolated strains or other bacterial strains had almost similar results of growth rate and acid production. The contents of vitamin C and β-carotene were retained and stabilized as 70~80% level of their initial values after 24 hrsfermentation. And also ethanol was produced as of the range in 9.6㎎%(W/V) by the mixed culture fermentation of KL-1 and yeast, however, the content of ethanol in single culture fermentation by KL-1 strain was much lower than that of mixed culture. The major components of organic acids in fermented juice by mixed culture were considered as malic(26.0%), lactic(49.9%), succinic and citric acid, whereas these of unfermented juice were malic(53.2%), citric and other acids. On other hand, reducing sugar was decreased from 18.3㎎/ml in fresh juice to about 12㎎/ml in juice by mixed culture fermentation. Concentrations of fructose, glucose and sucrose were also greatly reduced in fermented juice.

홍고추가루 수용성 추출물의 항염증 효과

권혁세(Hyuck-Se Kwon),신현경(Hyun-Kyung Shin),권상오(Sang-O Kwon),여경목(Kyung-Mok Yeo),김상무(Sang-Moo Kim),김복남(Bok Nam Kim),김진경(Jin-Kyung Kim) 한국식품영양과학회 2009 한국식품영양과학회지 Vol.38 No.10

본 연구의 목적은 향신료로서 한국인의 식생활에 중요한 위치를 차지하고 있는 홍고추가루 수용성 추출물의 항염증 활성을 검토해보고자 수행되었다. 그 결과 홍고추가루의 수용성 추출물은 LPS 처리에 의한 NO 및 PGE₂의 생성을 현저히 억제시키는 것을 관찰할 수 있었으며, NO의 생합성효소인 iNOS 단백질의 발현 또한 억제시킴을 확인할 수 있었다. 홍고추가루의 수용성 추출물은 염증성 사이토카인인 IL-6의 생성억제 효과도 탁월하였다. 이러한 연구결과로 볼 때 고추의 수용성 추출물이 대식세포에 의해 생성되는 염증반응의 매개물질인 NO, PGE₂, IL-6의 생성을 억제함으로 염증반응을 완화시켜 주는 것으로 판단된다. 차후 항염증 활성을 갖는 홍고추가루의 수용성 추출물의 성분을 동정하는 연구가 필요할 것으로 사료되며, 고추가 식품유래의 항염증 활성을 갖는 제품 개발에 있어 유용한 식품자원 원료로 사용될 수 있을 것으로 생각된다. Inflammation is a pivotal component of a variety of diseases, such as atherosclerosis and tumour progression. Various naturally occurring phytochemicals exhibit antiinflammatory activity and are considered to be potential drug candidates against inflammation-related pathological processes. Red pepper is the most consumed species in Korea. However, the antiinflammatory effects of red pepper have not been characterized. Thus, the present study was designed to evaluate the effects of the aqueous extract from red pepper (RPAE) on lipopolysaccharide (LPS)-induced inflammatory responses in murine macrophages. RPAE demonstrated strong antiinflammatory activity through its ability to reduce nitric oxide and prostaglandin E2 production in the LPS-stimulated mouse macrophage cell, RAW264.7. It also inhibited the production of interleukin-6 (IL-6) on the LPS-stimulated RAW264.7 cells. Further study indicated that LPS-stimulated induction of inducible nitric oxide synthase and cyclooxygenase-2 was significantly inhibited by RPAE exposure (1,000 ㎎/mL) in RAW264.7 cells. Collectively, these data suggest that the use of RPAE may be a useful therapeutic approach to various inflammatory diseases.

알쏭이모자반 주정추출물의 항비만 효과

장여정(Yu-Jung Jang),권상오(Sang-Oh Kwon),여경목(Kyung-Mok Yeo),홍미정(Mi-Jung Hong),김복남(Bok-Nam Kim),한대석(Daeseok Han) 한국식품과학회 2011 한국식품과학회지 Vol.43 No.2

항비만 소재 개발을 위해 알쏭이모자반 추출물이 고지방식이로 비만이 유도된 흰쥐의 증체량 감소 및 지질저하 효과에 미치는 영향을 살펴보았다. 정상식이군(n=10)을 제외한 20마리의 Spraque-Dawley 계통의 수컷 흰쥐에게 총 칼로리의 42.5%가 지방인 고지방식이를 5주간 급여시킴으로써 비만을 유도하였다. 비만해진 흰쥐는 고지방식이군(HFD)과 알쏭이모자반 3%를 첨가한 고지방식이군(HFDSC)으로 군당 10마리씩 나누어서 실험하였다. 항비만 소재 개발을 위해 알쏭이모자반 추출물이 고지방식이로 비만이 유도된 흰쥐의 증체량 감소 및 지질저하 효과에 미치는 영향을 살펴보았다. 정상식이군(n=10)을 제외한 20마리의 Spraque-Dawley 계통의 수컷 흰쥐에게 총 칼로리의 42.5%가 지방인 고지방식이를 5주간 급여시킴으로써 비만을 유도하였다. 비만해진 흰쥐는 고지방식이군(HFD)과 알쏭이모자반 3%를 첨가한 고지방식이군(HFDSC)으로 군당 10마리씩 나누어서 실험하였다 Effect of Sargassum confusum extract on the reduction of body weight gain and lipid contents in obese rats were evaluated to find natural materials with anti-obesity benefits. After inducing obesity by feeding 42.5% high-fat diet for 5 weeks, each 10 Sprague-Dawley rats were randomly assigned to high-fat diet control (HFD) group and high-fat diet group containing 3% Sargassum confusum extract (HFDSC). Weight gain of HFD group (2.96±0.31 g/day) was significantly (p<0.05) higher as compared to that of normal diet (ND) group (2.19±0.17 g/day). Weights of adipose tissues of HFD group were higher than those of ND group. Body weight gain of HFDSC group, however, was 2.36±0.24 g/day, which was significantly (p<0.05) lower by 21% than that of HFD group. In addition, weights of epididymal and perirenal adipose tissues were lower by 15% and 16%, respectively, as compared to those of HFD group. Biochemical analyses showed that concentration of triglyceride, total cholesterol, and fatty acids were significantly (p<0.05) lower in HFDSC group. These results suggest that Sargassum confusum extract has a high potential as an anti-obesity material by reducing weight gain and obesity-related factors in serum.

김치 젖산균의 효모의 혼합배양 방법에 의한 과채류즙의 발효양상

최홍식(Hong-Sik Cheigh),김현영(Hyun-Young Kim),여경목(Kyung-Mok Yeo),김복남(Bok-Nam Kim) 한국식품영양과학회 1999 한국식품영양과학회지 Vol.27 No.6

김치로부터 여러 가지 유용한 젖산균주를 분리하였으며, 각각의 균주들의 단독발효와 효모와의 혼합발효시의 특성을 조사하여 과채즙의 젖산발효 이용성을 검토하였다. 발효과정 중 생육도는 단독 혹은 혼합발효시 모두 좋았고, pH는 균주간, 또는 발효형태에 따라 큰 차이를 보이지 않았으며, 24시간 후 pH는 3.55~3.66이었다. 그리고 최종산도는 혼합발효시 0.59~0.61%로 단독발효시의 0.68~0.78%보다 다소 낮았다. 맛, 향기의 관능검사는 혼합발효시 더 “좋음”으로 나왔으며 특히 Leu mesenteroides가 좋은 것으로 나타났다. 따라서 김치에서 여러 가지 유용한 젖산균주를 분리하여 과채즙의 향미를 향상시킬 수 있었으며 젖산균과 효모의 혼합발효 체계에서의 생육도, 유기산 생성내용을 확인할 수 있었고 아울러 최종 선정균인 KL-1은 당발효특성 및 생화학적 특성을 조사한 결과 Leuconostoc spp.로 동정되었다. Fermented beverage using lactic acid bacteria isolated from kimchi was investigated. Lactic acid bacteria KL-1, KD-6, KL-4 strains from kimchi, or obtained Lactobacillus acidophilus, Lactobacillus plantarum, Leuconostoc mesenteroides with and without yeast(Saccharomyces cerevisiae) were inoculated in fruit-vegetable juice for single and mixed culture fermentation. During the fermentation by bacterial strain and yeast for 1~3 days at 30℃, various fermentation behaviors were observed. The growth rate of mixed culture of KL-1 and yeast was higher than that of single culture by KL-1 alone during the fermentation. The amount of organic acid produced by the mixed culture fermentation of KL-1 and yeast was 0.82%(3 day) or 0.58%(1 day) and with the final pH of 3.3(3 day) or 4.2(1 day). These mixed culture systems of isolated strains or other bacterial strains had almost similar results of growth rate and acid production. Among several bacterial strains, KL-1 was suitable for the mixed culture fermentation with yeast in terms of desirable fermentation behavior and organoleptical quality. The selected strain, KL-1 was identified as Leuconostoc spp. through the series of tests on carbohydrate fermentation and biochemical characteristics.

김치 젖산균과 효모의 혼합배양 방법에 의한 과채류즙 발효과정중의 주요 성분변화

김현영,여경목,김복남,최홍식 부산대학교 김치연구소 1998 김치의 과학과 기술 Vol.4 No.-

Lactic acid bacteria KL-1, KD-6, KL-4 strains isolated from kimchi, or obtained Lactobacillus acidophilus, Lactobacillus plantarum, Leuconostoc mesenteroides with and without yeast(Saccharomyces cerevisiae) were inoculated in fruit-vegetable juice for mixed culture fermentation 3 days at 30℃, and then their chemical changes were studied during fermentation. The amount of organic acid produced by the mixed culture fermentation of KL-1 and yeast was 0.82%(3 days) or 0.58%(1 day) and with the final pH of 3.3(3 days) or 4.2(1 day). These mixed culture systems of isolated strains or other bacterial strains had almost similar results of growth rate and acid production. The contents of vitamin C and β-carotene were retained and stabilized as 70∼80% level of their initial values after 24 hrs-fermentation. And also ethanol was produced as of the range in 9.6㎎%(WIV) by the mixed culture fermentation of KL-1 and yeast, however, the content of ethanol in single culture fermentation by KL-1 strain was much lower than that of mixed culture. The major components of organic acids in fermented juice by mixed culture were considered as malic(26.0%), lactic(49.9%), succinic and citric acid, whereas these of unfermented juice were malic(53.2%), citric and other acids. On other hand, reducing sugar was decreased from 18.3㎎/ml in fresh juice to about 12㎎/ml in juice by mixed culture fermentation. Concentrations of fructose, glucose and sucrose were also greatly reduced in fermented juice.

김치 젖산균과 효모의 혼합배양 방법에 의한 과채류즙의 발효양상

최홍식,김현영,여경목,김복남 부산대학교 김치연구소 1998 김치의 과학과 기술 Vol.4 No.-

Fermented beverage using lactic acid bacteria isolated from kimchi was investigated. Lactic acid bacteria KL-1, KD-6, KL-4 strains from kimchi, or obtained Lactobacillus acidophilus, Lactobacillus plantarum, Leuconostoc mesenteroides with and without yeast(Saccharomyces cerevisiae) were inoculated in fruit-vegetable juice for single and mixed culture fermentation. During the fermentation by bacterial strain and yeast for 1∼3 days at 30℃, various fermentation behaviors were observed. The growth rate of mixed culture of KL-1 and yeast was higher than that of single culture by KL-l alone during the fermentation. The amount of organic acid produced by the mixed culture fermentation of KL-1 and yeast was 0.82%(3 day) or 0.58%(1 day) and with the final pH of 3.3(3 day) or 4.2(1 day). These mixed culture systems of isolated strains or other bacterial strains had almost similar results of growth rate and acid production. Among several bacterial strains, KL-1 was suitable for the mixed culture fermentation with yeast in terms of desirable fermentation behavior and organoleptical quality. The selected strain, KL-l was identified as Leuconostoc spp. through the series of tests on carbohydrate fermentation and biochemical characteristics.

백설기의 저장성 연구

김명환,장문정,여경목 한국농화학회 1999 Applied Biological Chemistry (Appl Biol Chem) Vol.42 No.3

The effects of storage temperature, moisture content and the concentration of additives, such as sucrose fatty acid ester(SE), isomaltooligosaccharide(IO) and glycerin(GL), on texture properties, hardness(HA), cohesiveness(CO) and chewiness(CH) of Baikseolgi after 7 days storage were analyzed by response surface methodology(RSM). The contour values of HA of SE added Baikseolgi at 20, 50 and 80℃ of storage temperate were 1500∼3200, 500∼1300 and 100∼400 g_f, respectively. The HA of IO or GL added Baikseolgi decreased with increased storage temperature, moisture content and additive concentration. The storage temperature was the most significant factor affecting the HA of Baikseolgi. However, the second and third significant factors were moisture content and additive concentration, respectively. These results imply that the control of storage temperature is the most effective method to increase the storage stability of Baikseolgi. The CO of IO or GL added Baikseolgi was increased by the change of strage temperature from 20℃ to 50℃. While, there was no significant difference between 50℃ and 80℃ of storage temperature. The CO of IO or GL added Baikseolgi was maximized around 40% of moisture content and that of GL added Baikseolgi was minimized around 0.5% of GL concentration. The storage temperature, additive concentration and moisture content were the first, second and third affacing factors on the CO of Baikseolgi, respectively. The CH of Baikeolgi was decreased by increasing storage temperature, moisture content and additive concentration. The storage temperature, moisture content and additive concentration were the first, second and third affacting factors on the CH of Baikseolgi, respectively.