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RISS 인기검색어
- 검색키워드
- 저자 : 최홍식(Hong-Sik Cheigh) (검색결과 132 건)
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Rheological and Milling Characteristics of Naked and Covered Barley Varieties
최홍식,H.E.스나이더,권태완,Cheigh, Hong-Sik,Snyder, Harry E.,Kwon, Tai-Wan Korean Society of Food Science and Technology 1975 한국식품과학회지 Vol.7 No.2
일정한 제분 조건하에서 쌀보리의 제분수율은 겉보리의 경우보다 약 10% 높았으나, 제품속의 회분함량은 오히려 낮았다. 그리고 쌀보리 가루의 아미로그람은 겉보리가루보다 높은 점성을 보였다. 보리가루와 밀가루의 10:90 및 30:70 혼합물로 부터 만든 반죽의 화리노그람에서는 보리가루 함량이 증가함에 따라서 제빵품질이 감퇴됨을 살폈다. 또, 제빵비교 시험에서도 쌀보리가루의 경우 겉보리가루보다 안정성이 높았고, 탄력이 좋았으며, 조직이 튼튼하였다. Milling yields from naked barley varieties were found to be approximately 10% greater with a constant milling rate than yields from covered barley varieties. Also, the ash content of flour from naked barley varieties is less than from covered barley. Amylograms from barley flours showed higher viscosity for the naked varieties than for covered varieties. Farinograms of doughs prepared from 10:90 and 30:70 barley: wheat flour mixtures indicated general deterioration of bread baking qualities with increasing additions of barley flour. A comparison of bread baking qualities between naked and covered barley flours showed greater stability, greater elasticity, and less weakening with naked barley flour than with covered barley flour.
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Development and Use of a Low-Cost Extruder for the Rice-Oil Stabilization
최홍식,김철진,Cheigh, Hong-Sik,Kim, Chul-Jin Korean Society of Food Science and Technology 1984 한국식품과학회지 Vol.16 No.1
국내도정공장에 간단히 부착운용할 수있는 미강안정화 처리용 저렴 Extruder (K-E3030 - 100. 처리능력 시간당 400kg)를 개발하였다. 부산된 미강을 그대로 안정화기로 처리하면 pellet형으로 성형된 안정화 미강을 얻을 수 있다. 안정화 처리온도는 원료투입속도를 조절함으로서 $95-150^{\circ}C$ 범위에서 조절이 가능하며, 이때 전력 소모량은 원료미강kg 당 0.060-0.070KWH이었다. 안정화 처리미강은 처리온도에 따라 용적밀도가 원료미강의 0.313g/cc에서 0.526-0.601g/cc로 증가하였고, 수분함량은 13.08%에서 10.41-6.03%로 감소하였다. 그리고, 처리온도가 $120^{\circ}C$이상인 경우에는 학절기의 기후 조건하에서 9 주간 저장하여도 유리 지방산의 함량이 15%를 넘지 못하였다. A simple and low cost autogenous-type extruder with a capacity of about 400kg/hr for rice bran-oil stabilization was developed. Specific energy consumption of the extruder was 0.060-0.070 KWH/kg of rice bran during extrusion. Rice bran was easily extruded to form flakes or pellets with an increase of bulk density. And also the desired extrusion temperature of $95^{\circ}C{\;}to{\;}150^{\circ}C$ could be easily obtained without any water addition when the rice bran was properly parametered with feed rate. The moisture content of bran was reduced and peroxidase was significantly inactivated after extrusion. The rice bran stabilized by the extrusion process was excellent in storage stability without considerable increase in free fatty acids.
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炊飯중 쌀成分의 化學的 變化 및 揮發性 Carbonyl 成分의 生成
최홍식(Hong-Sik Cheigh) 한국식품영양과학회 1985 한국식품영양과학회지 Vol.14 No.1
炊飯 중의 加熱反應에 의하여 일어나는 주요 쌀成分의 化學的 變化및 揮發性 carbonyl 化合物 生成 樣相을 쌀밥 및 누른밥으로 나누어 살펴 본 결과는 다음과 같았다.<br/> 취반에 의한 加熱反應 결과 總아미노산 및 유리아미노산 중의 몇 가지 아미노산이 감소되었으며 그 감소율은 유리아미노산에서 더 높았고, 환원당 역시 감소되었다. 또한 유지획분에 있어서 구성지방산 組成의 경미한 변화, 요오드價의 감소, 지방산價의 증가 등을 주목할 수 있었다. 한편 휘발성향기성분에서 carbonyl 화합물을 분리하여 GC, GC-MS, TLC 방법에 따라 잠정적으로 8개의 carbonyls을 확인하였고(4개는 완전히 同定함) 이들의 조성을 비교하였다. 전반적으로 쌀밥보다는 누른밥에서 이와 같은 화학적 변화가 심하였고 쌀밥과 누른밥의 주요 휘발성 carbonyl 화합물 조성도 相異하였다. 그리고 이러한 취반과정에서의 변화와 관련되는 加熱反應 mechanism을 아울러 검토하였다. Cooked rice was prepared by the conventional cooking method being used among Korean families. The bottom layer (very slightly roasted and charred) and upper layer of the cooked rice in a cooking vessel were collected separately in order to determine the chemical changes and volatile carbonyl formation occurring in rice during the cooking process. Amino acids, especially free amino acid contents were reduced with the decrease of reducing sugar in rice after cooking. A little change was shown in the fatty acid composition of lipid fractions, however, decreased iodine values and increased fatty acid values were observed after cooking process. Volatile carbonyl compounds from cooked rice were isolated and 8 carbonyls of them were identified. A significant difference of relative composition of the identified carbonyls was found between the upper layer and bottom layer of cooked rice. Generally, the cooked rice obtained from the bottom layer had shown a little more changes in chemical composition and a stronger browning flavour than those of the upper layer of cooked rice.
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적갓김치 Anthocyanins의 항산화 특성에 관한 연구
최홍식(Hong-Sik Cheigh) 한국식품영양과학회 2003 한국식품영양과학회지 Vol.32 No.6
재래종 적갓(Brassica juncea czerniak et coss)을 주재료로 담금하여 발효시킨 적갓김치(red mustard leaf kimchi, RML kimchi)의 crude anthocyanin(CA) 및 refined anthocyanin(RA) 획분들에 대한 항산화성을 규명하였다. 발효된 적갓김치는 산도 0.72(%), pH 4.6 그리고 crude anthocyanin 함량(건조물기준)은 49.4 mg/g이었다. 동결건조 적갓김치로부터 얻어진 조색소용액(crude pigment solution)을 계통 추출분획하여 증류수 획분, methanol 획분, TFA-methanol(CA) 획분을 얻었으며, CA 획분을 계속 분획하여 정제된 5개의 정제된 RA 획분(Fr.1, Fr.2, Fr.3, Fr,4, Fr.5)을 얻었다. 이들의 항산화 활성을 linoleic acid의 autoxidation system에서 peroxide formation 억제능과 DPPH(α,α'-diphenyl-β-picrylhydrazyl)의 free radical 소거능에 대하여 실험하였다. 그 결과 조색소용액 분획물 중 CA 획분이 항산화능이 높았고, CA 획분으로부터 얻어진 RA 획분 중 Fr.3이 가장 높은 항산화성을 보였다. 특히 Fr.3은 적갓김치의 대표적인 anthocyanin이었고 항산화 활성은 α-tocopherol보다는 낮았으나 그것에 접근하는 유사한 특성을 보였다. 그리고 그활성은 지질의 과산화 억제능과 수소공여성에서 다같이 비슷한 수준의 항산화성을 보였다. Red mustard leaf (RML) kimchi was prepared with native Brassica juncea czerniak et coss as a major raw material and antioxidative characteristics of crude anthocyanin (CA)/refined anthocyanin (RA) isolated from RML kimchi were studied. Among crude pigment fractions, CA fraction showed a higher inhibition rate of peroxide formation in linoleic acid autoxidation system. These effects seemed to be increased with the increase of CA concentration. CA also was considered to have a role of electron donor by the experiments using DPPH (α,α'-diphenyl-β-picrylhydrazyl) reaction. Furthermore, various RA fractions had a higher antioxidative activity and especially RA-fraction 3 demonstrated the highest score of the antioxidative characteristics in terms of the prevention of lipid peroxidation and scavenging of free radicals.
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최홍식(Hong-Sik Cheigh) 한국식품영양과학회 1994 한국식품영양과학회지 Vol.23 No.5
A general overview of the lipid peroxidation and its nutritional significance are presented, with emphasis on the reaction mechanisms, peroxidized products, further interaction and nutritional / biological deterioration in a series of oxidative processes. Overall mechanism with various factors and elements for initiation, propagation and termination of free radical reaction is reviewed and the primary / secondary products of peroxidized lipids are defined. Since these products are potentially reactive substances that can cause deterioration of proteins /amino acids and vitamins (carotene, tocopherols and ascorbic acid etc), mechanisms and actual damages of their deteriorations in some foods and biological models are outlined. Especially, chemical changes caused by interaction of peroxidized products (related hydroperoxides, radicals and malonaldehyde etc) and protein are emphasized here. And also, the detailed mechanisms on radical scavenging of these vitamins which are the most prominent natural antioxidants are presented. Additionally, the possible roles of peroxidized lipids and their secondary products in the processes of aging and carcinogenesis are briefly discussed. However, it is important to note that more detailed and integrated studies on the reaction kinetics, energetics of peroxidation, their decomposed products, biochemical interaction, potential damaging / aging / carcinogenic effects, protection from their oxidative spoilage and novel antioxidants in food and heterogeneous biological systems will be essential in order to assessing the implication of lipid peroxidation to human nutrition and health.
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