김치 첨가가 발효소시지 숙성 중 물리적 특성에 미치는 영향

한영실 숙명여자대학교 건강·생활과학연구소 2001 生活科學硏究誌 Vol.16 No.-

Color and hardness were measured to examine the influence of Kimchi on the physiological properties of the fermented sausages. While the sausages were ripening in a constant temperature and humidity chamber at 15℃ with 85% of humidity, lightness(Lvalue) significantly decreased compared to the Starter culture sausages. Due to the peculiar color of Kimchi, the redness(a value) of the Kimchi sausages was considerably increased over the Startet culture sausages. In case of yellowness (b value), there was no remarkab1e changed. Powder Kimchi added sausage was much less yellowish than the sausages with fresh Kimchi. Hardness was increased for both the Starter culture sausages and the Kimchi added sausages as the preservation period progressed. The hardness of the fresh Kimchi added sausage was less increased than that of the reference group as the preservation period passed.

숯불구이 방법이 어 육류의 품질 특성에 미치는 영향 (추계심포지움)

한영실,박소현,류재천 한국조리과학회 1999 한국식품조리과학회지 Vol.15 No.4

Traditional Korean Fermented Foods (Review)

한영실 부경대학교 기초과학연구소 1993 기초과학연구논문집 Vol.4 No.-

보리새우육 엑스분의 추출조건과 그 유리아미노산 조성

한영실,안미정,변재형 한국조리과학회 1990 한국식품조리과학회지 Vol.6 No.1

수산연체동물의 ex-N의 조성을 밝히기 위한 연구의 일환으로 천연산 보리새우와 양식산 보리새우를 시료로 택하여 증류수를 가하여 가려추출한 후, 70% ethyl alcohol로 처리하는 방법과 직접 70% ethyl alcohol로 추출하는 방법 그리고 5% TCA로 추출하는 방법등으로 구분하여 각 추출조건에 따른 ex-N량과 유리아미노산 및 그 관련화합물의 조성을 분석하므로서 비교, 검토하였다. 천연산 보리새우육은 조단백질이 약 22.8%, 순단백질이 약 18.4%률, 그리고 양식산 보리새우육은 조단백질이 약 21.8%, 순단백질이 약 15.3%를 각각 함유하고 있었다. 비단백태질소의 량은 천연산 보리새우육에 약 4.4%, 양식산 보리새우육에는 약 6.5%를 각각 함유하였다. 위에 든 3가지 추출방법으로 추출한 결과, 천연산과 양식산이 모두 5% TCA 용액으로 추출했을 때가 ex-N량과 아미노산 및 그 관련화합물-N의 추출된 양이 가장 많았다. 5% TCA 용액으로 추출했을 때 ex-N량과 아미노산 및 그 관련화합물-N의 양을 측정한 결과, 양식산이 천연산에 비해 월등히 높은 추출율을 보였다. 그리고 5% TCA 용액으로 추출한 ex분중의 아미노산 및 그 관련화합물의 조성을 비교한 결과, 천연산 보리새우육중에는 arginine, glycine, taurine, proline, alanine 및 glutamic acid를, 그리고 양식산 보리새우육 중에는 glycine, proline, arginine, hydroxyproline, taurine 및 alanine을 각각 많은 양 함유하고 있었다. As a series of investigation on the ex-N compounds, the amino acid composition of the naturally grown and cultured prawn meat extracts was analyzed according to the follwoing extraction conditions: 70% ethyl alcohol extraction, alcohol treatment of the same concentration after hot water extraction for 30 min, and 5% TCA treatment. The protein content and the level of pure protein was 22.8% and 18.4% in naturally grown prawn muscle, and 21.8% and 15.3% in the cultured prawn muscle, respectively. None protein nitrogenous compounds of the extracts were 4.4% in the naturally grown prawn muscle and 6.5% in the cultured prawn muscle, respectively. According to the different extract conditon, ex-N compounds and the amino acid composition and related compounds and the amino acid composition and related compounds showed high level from 5% trichloroacetic acid extraction. The content of ex-N compounds of the cultured prawn muscle was 1033.0 mg%. whereas the content of amino acids and related compounds-N was 825.3 mg% , nearly reached to 80% to the total extractive nitrogen. A common feature of the free amino acid composition in the extracts of the muscles of the naturally grown and cultured prawn was high contents of glycine, proline, taurine, alanine and hydroxyproline.

가자미류 육엑스분중의 아미노산 및 그 관련화합물의 분포와 가열조건에 따른 변화

한영실,문수경,안미정,변재형 한국조리과학회 1990 한국식품조리과학회지 Vol.6 No.3

우리나라 연안에서 어획되는 7종 가자미류를 대상으로 육 엑스분에서 아미노산 및 그 관련화합물의 분포를 측정 비교하였다. 그중 어획이 많은 층거리가자미의 경우는 다른 것에 비해 그 육 엑스분 중의 질소함량이 비교적 높은 편이었다. 가열시간과 온도의 변화에 따른 층거리가자미의 아미노산 및 그 관련화합물의 함량을 분석·검토한 결과를 요약하면 다음과 같다. 1) 7종 가자미류 육중에는 조단백질이 17.54∼19.99%, 그리고 순단백질은 15.63∼17.95%가 함유되어 있었고, 그 엑스분 중의 질소함량이 가장 높은 어종은 돌가자미로 2.12%였다. 2) 생육에서 추출한 엑스분 중의 아미노산 및 그 관련 화합물의 조성은 7종 가자미에서 공통적으로 taurine이 전체의 29.4∼56.9%로서 그 함량이 가장 높았고, 다음으로 alanine이 6.6∼10.4%, glycine이 1,6∼16.7%로 나타났다. 3) 층거리가자미육을 100℃에서 30분, 60분, 90분, 120분 그리고 150분간 가열시간을 달리 하였을 때 엑스분 중의 아미노산 및 그 관련화합물의 조성은 alanine의 경우는 미소한 증가를 보였다. 반면에 histidine, lysine, α-aminoadipic acid 및 proline은 감소하였으며, isoleucine, arginine, phenylalanine 및 DL-allo-hydroxylysine은 함량에 큰 변동이 없었다. 4) 층거리가자미육을 90℃에서 130℃까지 10℃간격으로 가열온도를 달리하여 60분간 가열한 뒤의 아미노산 및 그 관련화합물의 조성은 taurine, alanine 및 leucine은 가열온도가 높을수록 그 함량이 증가하여 130℃에서 가장 높았다. Histidine, lysine 및 aspartic acid는 가열온도가 높아짐에 따라 그 함량이 감소하였고, threonine, serine, valine 및 phenylalanine은 거의 변동이 없었다. Distribution of amino acids and related compounds in the muscle extract of seven species of right-eye flounder (spotted halibut, slime flounder, marbled sole, sand flounder, stone flounder, frog fleunder and bastard halibut) were studied. The effect of heat treatment on quantitative change in the composition of amino acids and related compounds in the extract of sand fleunder muscle was also investigated since the sand flounder has much Ex-nitrogen in the extract of the muscle. The content of crude protein and that of pure protein were in the range of 17.54∼19.99% and 15.63∼17.95%, respectively. Among the extracts of the seven fish muscle, stone flounder showed the highest content of Ex-nitrogen(2.12%). In the muscle extracts of the seven fish taurine was abundantly contained (29.4 ∼56.9%), and followed alanine (6.6∼10.4%) and glycine (1.6∼16.7%). The compositions of amino acids and related compounds were characterized by the existence of phosphoethanolamine, α-aminoadipic acid, DL-allocystathionine, ethanolamine and ornithine. The experiments on amino acids and related compounds of the muscle extract of sand flounder with reference to heating time and temperature were resulted in that the amount of taurine, tyrosine, leucine and alanine were increased with the heating time at 100℃, whereas that of lysine, histidine, α-aminoadipic acid and proline were decreased with prolonged heating time. When heating temperature was changed from 90℃ to 130℃ for 60 min, the contents of taurine, alanine and leucine were increased, while that of histidine, lysine and sapartic acid were decreased.

Cheese Flavour 연구의 최근 경향

한영실,위르겐루카스,벤노쿤쯔 한국조리과학회 1992 한국식품조리과학회지 Vol.8 No.4

근래 유제품의 향기성분의 증강법은 효소를 사용하여 향취강도를 증가하는 방법이 개발되고 있는 데 효소촉매의 생화학적 반응은 결정적으로 식품의 특징적인 향생산에 기여한다. 본 연구자료는 치즈향의 발효적 추출을 통해 식품원재료에서 생성되는 것과 같은 천연향을 얻기 위한 연구의 최근 경향 을 보여준다. 치즈풍미 에 특징적인 성분이 결정적인 영향을 미치지 않는 Cheddar치즈와 각기 methl ketone과 octenol이 flavour impact component로 작용하는 Roquefort치즈와 Camembert치즈에 대하여 치즈향의 성분, 이의 형성과정 및 제조방법 등에 관하여 고찰하였다.

민들레(Taraxacum platycarpum) 추출물의 항균성검색

한영실,전희정,김건희 한국조리과학회 1998 한국식품조리과학회지 Vol.14 No.1

천연 식품 보존제의 개발을 위해 우리나라 전 지역에서 쉽게 구할수 있는 야생식물인 민들레를 대상으로 메탄올로 항균성 물질을 추출하여 식품의 부패와 오염에 관계하는 5종의 균주에 대하여 항균성을 검색하였다. 민들레 메탄을 추출물은 500 ㎍/㎖ 농도에서 S. aureus를 98% 저해하였고 B. subtilis, L. monocytogenes 그리고 V. parahaemolyticus는 2000 ㎍/㎖ 농도에서 각각 97.88, 98.43 그리고 97.00% 저해시켰고 같은농도에서 S. aureus와 E. coli는 100% 저해효과를 보여 주었다. 또한 각 용매별로 분획하여 항균성을 본 결과 ethylacetate층이 가장 낮은 농도인 500 ㎍에서도 실험한 모든 균주에 대한 clear zone을 형성하여 항균성을 보였고, 특히 chloroform층은 V. parahaemolyticus에 대하여 활성이 우수하게 나타났다. In order to develop the natural food preservative agent, freeze dried dandelion (Taraxcum platycarpum) was extracted with several solvents, and antimicrobial activity was investigated. The methanol extract obtained from the dandelion exhibited antimicrobial properties against five strains such as Bacillus subtilis, Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and Vibrio parahaemolyticus. The methanol extract at the concentration of 2000 ㎍/㎖ completely inhibited the growth of B. subtilis, E. coli, L. monocytogenes and V. parahaemolyticus. Antimicrobial activity of the ethylacetate fraction from the methanol extract of dandelion was the strongest fraction compare to those the other solvent fractions such as n-hexane, chloroform, nbutanol and water. The ethylacetate fraction showed the inhibitory effect at the concentration of 0.5 ㎎/disc on the growth of the food spoilage microorganisms.

여러가지 조리방법에 따른 송피떡과 모시풀떡의 관능적 , 기계적 텍스쳐 특성

한영실,김순임 한국조리과학회 1993 한국식품조리과학회지 Vol.9 No.3

Effects of the steaming conditions on textural and sensory quality of rice cakes were investigated with respect to storage period. All steaming methods except microwave oven cooking were not remarkably decreased in moisture content during storage. Degree of gelatinization was shown much higher in the both of rice cakes prepared by the rice-cake steamer and steaming pot than those of microwave oven cooking sample. Effect of the different steaming conditions on the rice cake quality resulted that the sensory profiles (consistency, moistness and cohesiveness) were apparently improved in the cakes prepared with rice-cake steamer and steaming pot cooking than microwave oven cooking. The highest overall quality was shown in the samples cooked by rice-cake steamer. The rice cakes prepared by microwave oven showed the highest hardness and chewiness in the textural profiles, whereas the rice cakes prepared by the rice-cake steamer and the steaming pot showed the high gumminess.

가열시간별 가물치육 엑스중의 아미노산 및 그 관계화합물의 변화

한영실 부경대학교 부설 수산식품연구소 1986 水産食品硏究所報告 Vol.7 No.-

저장기간에 따른 냉동 비빔밥 나물의 미생물학적, 관능적 특성

한영실,박지영 한국식품조리과학회 2001 한국식품조리과학회지 Vol.17 No.2

Namul cooked with the standard recipe was examined by research of microbiological test for three months and sensory evaluation of frozen namul after reheating. When the namul was freezed storage, in the microbiological test namul began to change on the 40th day, but there was no problem about stability of storage until 3 months. The overall qualities of taste, flavor, color and texture were examined by sensory evaluation of frozen namul after reheating. The pH was seemed to change slowly, its color was changed on the 20th day from the beginning of storage. Radish root represented substantial difference in texture and overall quality on the 20th day. The off-flavor of immature pumpkin stated on the 25th day. Later 10days nettle tree mushroom began to be changed in its taste, texture, overall quality and appearance, then on the 25th day it was seemed to have low preference. But oak mushroom kept its quality good for 25 days. Oyster mushroom was changed in color, appearance and overall quality on the 20th day. Bracken had low preference in taste, texture and moisture on the 25th day. The color of spinach was changed on the 15th day, and its taste on the 20th day. Soybean sprout was changed in taste, texture and overall quality on the 15th day, and overall quality marked low preference on the 25th day Root of bell flower was changed on the 25th day(p<0.05).