보문 : 매실 품종과 수확 시기에 따른 이화학적 특성과 향기성분의 변화

송보현(Bo Hyeon Song),최갑성(Kap Seong Choi),김용두(Yong Doo Kim) 한국식품저장유통학회(구 한국농산물저장유통학회) 1997 한국식품저장유통학회지 Vol.4 No.1

茶의 香氣

문제학(Jae-Hak Moon),이재근(Jae-Keun Lee),송보현(Bo-Hyeon Song),박근형(Keun-Hyung Park) 한국차학회 1996 한국차학회지 Vol.2 No.1

Tea is classified into three groups according to its manufacturing process: nonfermented tea (green tea), semifermented tea (Oolong tea) and fermented tea (black tea). Tea aroma is formed in the manufacturing process after plucking tea shoots and its characteristics are different among three groups of tea. Furthermore, tea aroma is largely influenced by the variety of tea plant and climate and geographical location where tea plants are cultivate, Aroma components in tea have been investigated by distillation, column chromatography and gas chromatography. This review made mention of aroma characterization in each tea.

갓(Brassica juncea)의 에탄올추출물이 미생물 생육에 미치는 영향

강성구(Seong-Koo Kang),성낙계(Nack-Kie Sung),김용두(Yong-Doo Kim),이재근(Jae-Keun Lee),송보현(Bo-Hyeon Song),김영환(Young-Whan Kim),박석규(Seok-Kyu Park) 한국식품영양과학회 1994 한국식품영양과학회지 Vol.23 No.6

갓 중의 항균성 물질을 검색할 목적으로 에탄올추출물이 미생물의 증식에 미치는 영향과 전자현미경에 의한 세균의 형태변화를 살펴보았다. 갓 에탄올추출물의 농도별 항균활성은 대부분의 그람 양성균에서 10㎎ / ml로 강하게 나타났으며, 그람 음성균의 경우는 20㎎ / ml에서 나타났다. 그리고 젖산균 및 효모에서는 40㎎ / ml로 세균에 비하여 항균력이 약하게 나타났다. 갓 에탄올추출물이 미생물의 대수증식기에 미치는 영향은 E. coli와 S. aureus 두 균주 모두 20㎎ / ml 이상의 첨가시는 4시간 이후부터 균의 생육이 완전히 억제되었다. 갓 에탄올추출물로 처리한 E. coli와 S. aureus 두 균주를 전자현미경으로 관찰한 결과, 그람 음성균인 E. coli의 경우는 균체표면이 불규칙적으로 수축된 형상을 보였고, 그람 양성균인 S. aureus의 경우는 균체가 팽윤되고 타원형으로 변형되어 두 균주 모두 심한 형태학적인 변화가 있음이 관찰되었다. To develope natural food preservatives, ethanol extract was prepared from the leaf mustard (Brassica juncea Coss.) and antimicrobial activities were examined against 12 microorganisms which were food borne pathogens and / or food poisioning microorganisms and food-related bacteria and yeasts. The most active antimicrobial concentration of the ethanol extract for most Gram positive microorganisms, Gram negative microorganisms, and lactic bacteria and yeasts was found to be 10, 20 and 40㎎ / ml, respectively, when tested by a dose response manner. Growth of Escherichia coli and Staphylococcus aureus were completely inhibited 4 hours after the addition of more than 20㎎ / ml of ethanol extract to the logarithmic phase. Scanning electron micrographs of E. coli and Staph. aureus treated with ethanol extract exhibited morphological changes, including the irregularly contracted cell surface of E. coli and expanded ellipsoidal shape of the Staph. aureus.

양파의 Quercetin 관련 물질의 분리 기술 개발 - 1. 양파의 Quercetin 관련 물질의 함량과 안정성

강성구(Seong-Koo Kang),김용두(Yong-Doo Kim),현규환(Kyu-Hawn Hyun),김영환(Young-Whan Kim),송보현(Bo-Hyeon Song),신수철(Soo-Cheol Shin),박양균(Yang-Kyun Park) 한국식품영양과학회 1998 한국식품영양과학회지 Vol.27 No.4

양파 착즙후 부산물인 고형물(양파박)과 양파껍질에 함유되어 있는 유용성분인 quercetin 관련물질을 분리하는 기술을 개발하기 위하여 양파의 유리 quercetin 관련물질의 함량과 이 성분들의 열, 빛 및 pH에 대한 안정성 등을 조사하였으며 그 결과를 요약하면 다음과 같다. 양파의 부위별 유리 quercetin 관련물질의 함량은 비가식부위가 317.99㎎%로 가식부위의 4.10㎎%보다 77배 이상 풍부하였다. 생양파를 압착하여 착즙한 착즙액과 양파박에 함유된 유리 quercetin 관련물질의 총 함량을 보면 2.26㎎%와 1.57㎎%를 보였으며, 양파를 80℃에서 10분간 가열한 후 압착하여 착즙한 착즙액과 양파박에 함유된 유리 quercetin 관련물질의 총 함량은 2.96㎎%와 1.30㎎%로 각각 나타났다. 양파에 다량 함유된 quercetin 물질에 대한 열 안정성은 200℃에서 1시간 동안 가열해도 비교적 안정하였으며, 자외선에 장시간 노출시 약간 감소하는 것으로 나타났으며, 48시간에는 0시간보다 10~15%의 감소량을 보였다. pH용액에 대한 안정성은 quercetin은 강산 및 강알카리에서도 비교적 안정하였다. quercitrin과 rutin은 강산에는 불안정한 것으로 나타났다. To use onion (Allium cepa L.) residue as raw materials of food products, contents and stability of quercetin-related substance in onion were investigated. The amount of quercetin-related substance of onion was richer in the inedible portion(317.99㎎%) than the edible portion(4.10㎎%). Total quercetin-related substances of juice and residue from fresh onions were 2.26㎎% and 1.57㎎%, respectively, but they were changed to l.50㎎% and 2.96㎎% by heating at 80℃ for 10min. Quercetin was found to be stable at 200℃ for 60 min, but it was unstable to light. When it was illuminated with 30W, the content was decreased and reached to 80~85% of the original content after 48 hours. Quercetin was not affected by pH, but quercitrin and rutin were unstable below pH 5.

일반계 및 다수계 현미의 이화학적 특성에 관한 연구 : 일반성분 Chemical Composition

송보현 한국농화학회 1987 Applied Biological Chemistry (Appl Biol Chem) Vol.30 No.2

Chemical compositions of Japonica and J/Indica brown rices were compared. No significant differences were noted for amino acid composition of brown rice among varieties. The first and second limiting amino acids of brown rice were lysine and isoleucine, respectively. The major fatty acids of brown rice were palmitic, oleic and linoleic acid, which comprised of 96% of total fatty acid. The contents of saturated fatty acids were lower in Japonica varieties. The average value of calcium over phosphorus was 0.052.

매실 野生 酵母의 醱酵에 관한 硏究

宋寶鉉,金龍斗,李在根 順天大學校 1985 論文集 Vol.4 No.1

매실의 野生酵母를 발효 실험을 통하여 酵母의 同定, 酒精, Fusel oil 및 香氣 成分을 分析한 結果는 다음과 같다. 매실에서 발견된 野生酵母는 Saccharomyce cervisiaeSP. 5종 Pichti속 3종. Torulopsis 2종을 同定하였다. 酒精 生成力은 일발연 1호가 16%였으며 野生 酵母Ⅰ,Ⅱ.Ⅲ,Ⅳ는 각각 15.2%, 14.1%, 7.64% 및 13.5%였다. Fusel oil 生命力은 일발연 1호가 2.7%, 396호가 2.6%였으며 野生 酵母 Ⅰ,Ⅱ,Ⅲ,Ⅳ는 각각 0.5%, 0.3%, 0.3% 및 0.5%로 나타 香氣 成分은 일반연1호, 396호, 野生 酵母Ⅰ은 비슷하였으며 野生 酵母Ⅱ, Ⅲ, Ⅳ는 香氣 成分이 많은 것으로 나타났다. This study was conducted to evaluate the alcohols and flavors through fermentational using the wild yeast isolated in Mume(prunus mume s.e.t.z.)and the wild yeasts were identified, concurrently. The alcohols and flavors were analyzed by chromatography. 5 species(Sacch,cerevisiae sp.), 3 species(Pichia genus)and 2 spcecies(Torulopsis sp.)were identified. In the alcohol yielding ability test of yeasts, the yielding ability was 16% in Sacch cerevisiae, and 15.2%, 14.1%, 7.6%and 13.5% in the wild yeasts(#1,2,3,4), respectively, while in the fusel, the percentage of fusel oil was 2.7% in Sacch. cerevisiae, 2.6% in sacch. formosensis, and 0.5%, 0.3%, 0.3%and 0.8% in the wild yeasts(#1,2,3,4,)respectively. The amount of flavors made by yeasts such as Sacch cervisiae, Sacch. formosensis and wild yeast #1 was similar in each case but that of the wild yearst #2,3,4 was much more than above 3 species yeasts.

감의 염침저장(鹽浸貯藏)에 관한 연구

송보현,김동연 한국농화학회 1983 Applied Biological Chemistry (Appl Biol Chem) Vol.26 No.3

As an improved way of preserving astringent persimmons, dipping storage in various brines was investigated. Samples of Bongok and Sagok varieties of persimmon were dipped either without packing or after packed in polyethylene(PE)film in eight different solutions containing different amount of water, table salt, and sweeteners for one to five months. Contents of pectin, tannin, salt, reducing sugar, acids, ascorbic acid, and hardness, color, and flavor characteristics were analyzed at time intervals during the storage. Hardness of persimmons dropped during the first 30 days of dipping and rised till 60 days and dropped again. Pectin content decreased gradually from the beginning of storage. Total acid reduced till 60 storage days and maintained the same level till 90 days and increased again thereafter. Reducing sugar and ascorbic acid decreased for the storage period. Soluble tannin rapidly decreased till 60 days and then slightly increased and again decreased after 90 days. Salt concentrations in persimmon tissues after five months were 0.81∼0.83% in 1% solution, 2.52∼2.62% in 3% solution and 0.15% in the P.E. film packed ones. Between samples of under-ripened and fully ripened, the ripened samples had better quality after the storage. The taste of persimmons dipped in salt solutions was good in the order of 1%-solution$gt;3%-solution$gt;5%-solution of salt. The best qualities in color, taste, and hardness were obtained in Sagok samples stored in 1% salt solution among bare-fruit dipping and Bongok samples dipped after P.E. packing in 3% salt solution.

乳淸으로부터 乳糖酸酵酵母의 分離 및 알콜 酸酵特性

宋寶鉉,姜聲薰 順天大學校 農業科學硏究所 1988 農業科學硏究 Vol.2 No.-

This experiment was conducted in order to utilize whey, by-product obtained to cheese making, as substrate for alcohol fermentation. The strain used in this experiment, lactase fermenting yeast, was isolated from cheese whey and was identified as Candida pseudotropicalis. The Alcohol productivity with isolated strain was maximized after 4 days of cultivation at 30℃, pH 5.0 in whey medium containing 10% lactase and alcohol content in cultured medium was 4.8%. The alcohol production was increased a little by addition of 0.5% yeast extract. Fermentation efficiency was high at low concentration of lactose.

大學入學 論述考査 定着에 관한 效率的인 方案 探索 : 順天大學의 模型開發을 중심으로 Focus on the Model Development for Suncheon University

金赫坤,趙湲來,安桂洙,宋寶鉉 순천대학 학생생활연구소 1986 學生生活硏究 Vol.5 No.-

原料配合을 달리한 간장 熟成中 遊離 아미노산의 變化에 關한 硏究

송기정,송보현,김용두,강성구 順天大學校 農業科學硏究所 1992 農業科學硏究 Vol.6 No.-

to investigate the effect of raw materials on the quality of soy sauce, Meju were made of various combinations of soybean and wheat; Soybean only(A), 10:1(B), 10:3(C), 10:5(D) and 10:10(E), free amino acid were analyzed meju and during of fermentation of the soysauce. The amounts of free amino acid were rapidly increased during the fermentation of all of the sample. Glutamic acid and aspartic acid wee the most abundant free amino acids in the soy sauce and incrsed most significantly during the fermentation. On the other hand, no significant amounts of arginine and cystine contained in the soy sauces. The sample B contained the highest amount of total free amino acids among all samples.