청국장 타블렛의 제조와 품질 특성

윤광섭 동아시아식생활학회 2004 동아시아식생활학회지 Vol.14 No.5

This study was carried out to develop a new product using Cheonggukjang (fermented soybean product) and sub-ingredients(lactic acid bacillus powder, chlorella, lactose, green tea). Fresh Cheonggukjang was dried by a infrared drying (50℃, 36hr) and powdered by a roll mill. The powder was mixed with sub- ingredients and then moulded as tablet type by a press moulder. The pH of tablet was low with the addition of lactobacillus and total sugar content was high with the addition of lactose. Disintegration, absorption capacity and textural properties of tablet were not affected by the addition of any sub-ingredient. Color of non-added tablet was yellow to red, but changed to green when chlorella was added. Sensory properties(color, taste, flavor, chewiness, hardness, acceptability) were not affected by the addition of sub-ingredients. The results indicate that functional healthy tablet could be made from Cheonggukjang powder and various sub-ingredients.

반응표면분석법에 의한 동충하초 첨가 증편 제조의 최적화

박금순,윤광섭,황성희,조현정,김정숙 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.4

To optimize the preparation process of Jeung-Pyun, an experiment was derived, using a central composite design, to find the optimal mixing conditions. The addition of Paecilomyces japonica powder, the volume of Tak-Ju and the second fermentation time were independent variables, with the pH, volume, color, sensory and texture properties of the Jeung-Pyun selected as response variables. As the Paecilomyces japonica powder and fermentation time were increased, the b values and volume after the second fermentation also increased. The color of the Jeung-Pyun became deeper with increases in the Paecilomyces japonica powder and fermentation time, and was deepest on the addition of 30% Tak-Ju. The pH increased with increasing fermentation time of the Jeung-Pyun, and on the addition of 3% Paecilomyces japonica rapidly increased more than with the other groups. The optimal mixing conditions for the best quality Jeung-Pyun, with restricted conditions above a b value of 3, a color intensity above 3, and a volume of 40㎖ and a pH of 4.02~4.04 after the second fermentation, were 4.0%, 20% and 45 mins for the Paecilomyces japonica powder, Tak-Ju and second fermentation time, respectively.

전처리방법에 따른 새송이 된장절임의 품질특성 변화

황성희,정헌식,윤광섭 동아시아식생활학회 2004 동아시아식생활학회지 Vol.14 No.3

This study was conducted to find the optimum pretreatment method to improve the quality of Pleurotus eryngii pickled with the fermented soybean paste. Blanching(70 , 10min), salting(5%, 20 , 72hr) and drying(50 , 3hr) were used as pretreatment methods. The moisture loss of the mushrooms during pickling was accelerated more by salting and drying. Salinity increase was retarded by salting. Surface and internal browning of the mushrooms were suppressed by blanching. Hardness tended to increase sharply until 20 days of pickling and then slowly decreased. In the sensory evaluation, mushrooms pickled for 40 days were scored as the highest. Blanching was a superior treatment compared to the others in term of color, taste, flavor, texture and overall acceptability.

양극성 장애의 우세삽화와 임상양상 간의 연관성 : 예비연구

서호준,우영섭,채정호,전태연,김광수,박원명 大韓神經精神醫學會 2007 신경정신의학 Vol.46 No.5

Objective : This study was performed to fmd clinical implications ofdistinctive pattems in bipolar patients with predominance of depressive episodes or manic episodes and to find possibilities to predict predominant episodes in bipolar disorder. Methods : The recmitment period was between 2002 and 2004, among inpatients who had received psychiatric treatment for bipolar disorder. The data about the number and the polarity of the past episodes were collected through medical records, and Sub-jects were divided into depressive or manic episode predominant groups. The two groups were compared regarding Sociodemo-graphic and clinical variables. Results : 74 patients met the inclusion criteria during the study period. 21 subjects were classified as depressive episode Pre-dominant group (depressive episode group), and 53 subjects as manic episode predominant group (manic episode group). There were no differences in sociodemographic data, the number of total episodes and hypomanic episodes, and onset age. However, 90.5% (n=19) subjects of depressive episode group showed depressive episode as first episode, and 88.7% (n=47) of manicepisode group experienced manic episode as first episode (χ²=42.13, df=1, P<0.00l). Psychotic symptomswere significantly more prominent in the manic episode group (χ²=6.85, df=1, P=0.009), and the number ofsubjects who had suicide attempt experience was higher in the depressive episode group (χ²=7.39, df=1, P=0.007). In the comparison of highest GAF scores during the past year, significant difference was found between the two group (p=0.046), as the mean scores of depressive epi-sode group was 68.337±7.47 and manic episode groupwas 71.51±5.42. Conclusion : The results ofthis study show that there are differences in clinical features according to predominant episodes in bipolar disorder. The type of onset episode appears to be related to predominant episode in this study, and it would be a valid Pa-rameter with therapeutic implication in bipolar patients.

마스낵 제조를 위한 당절임 공정의 최적화

한주영,김남우,황성희,윤광섭,신승렬 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2003 한국식품저장유통학회지 Vol.10 No.3

대부분의 마는 건조분말제품으로 가공되고 있는데, 마를 다양한 가공품으로 개발하기 위한 방법의 하나로 삼투건조라는 전처리를 행하여 건조에 의한 품질손상을 억제하고 단맛으로 기호성을 높인 건조 마 제품을 얻을 수 있는 당절임 공정의 최적화를 시도하여 최적조건을 얻고자 하였다. 침지시간을 3-7시간, 온도는 20-60℃, 당농도는 30-70%로 하는 중심합성계획법으로 실험을 설계하여 최적화하였다. 이때의 종속변수로는 침지 후 수분함량, 당도, 색도, 그리고 동결건조후의 수분함량과 재수화율로 하여 분석한 결과 동결건조 후 수분함량에 대해서는 유의성이 없었다. 세 가지의 공정변수 중 온도의 영향이 가장 적어 온도를 중심으로 고정한 후 침지시간과 당농도의 최적조건을 찾은 결과, 수분함량을 66-70%, 당도를 25-30%, L 75이상, a-2.1-2.4, b를 5이상 그리고 재수화율을 200-250을 제한 조건으로 하는 조건으로 하는 영역은 5.2-5.9시간, 56-61%로 나타났다. This study was conducted to the optimize sugaring process of yam for development of new snack product and enhancement acceptability. Three variables by five level central composite design and response surface methodology were used to determine optimum conditions for sugaring time, temperature and concentration. Optimization of the process was conducted using the combination of the moisture content, solid content, color and rehydration ratio. The regression polynomial model was suitable (P>0.05) model by Lack-of-Fit analysis with highly significant. To optimize the process, based on surface response and contour plots, superimposing the individual contour plots for the response variables. The optimum conditions for this process were 5.5 hours and 58% at 40℃ under the optimum of restricted variables as moisture content was 66 to 70, solid content was 25 to 30%, L value was above 75, a value was -2.1 to -2.4, b value was above 5 and rehydration ratio was 200 to 250.

수출용 축양품종 가지의 염절임 공정의 최적화

남학식,김남우,황성희,윤광섭,신승렬 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2003 한국식품저장유통학회지 Vol.10 No.3

가지의 수출 경쟁력 향상을 위한 한 방안으로 수출용 가지품종인 축양품종을 염가공품으로 개발하기 위하여 염절임공정을 최적화하였다. 염절임 시간, 절임온도, 염농도를 독립변수로 하고 절임 후 수분함량, 염도, 표면과 내부의 색도 등을 종속변수로 하여, 중심합성계획법으로 실험을 설계하여 최적조건을 얻고자 하였다. 수립된 이차회귀모형으로 예측식을 수립할 수 있었으며 특히 수분함량이나 염도, 표면과 내부의 L과 b 값에 대하여 높은 적합도를 보여 최적조건을 수립하기 위한 제한 변수로 선정하였다. 염농도를 중심점(30%)에서 고정시켜서 얻은 절임시간과 온도는 각각 5.5~6.5일과 13-17℃였으며, 이때의 종속변수의 제한 요건으로는 수분함량 84%이하, 염도 14%이하 표면 L값 10-20, b값 0이하, 내부 L 값은 70-75, b 값이 16-18이었다. This study was conducted to the optimize salting process of eggplant for development new product and enhancement quality for export. Three variables by five level central composite design and response surface methodology were used to determine optimum conditions for salting time, temperature and salt concentration. Optimization of the process was conducted using the combination of the moisture content, salinity and color of surface and inside of salted eggplant. The regression polynomial model was suitable (P>0.05) by Lack-of-Fit analysis with highly significant. To optimize the process, based on surface response and contour plots, the individual contour plots of the response variables were superimposed. The optimum conditions for this process were 6 days and 15℃ at 30% concentration under the optimum of restricted variables as moisture content was below 84%, salinity was below 14%, L and b value of surface were 10 to 20 and below 0, L value and b value of inside were 70 to 75 and 16 to 18.

반응표면분석에 의한 단감식초 제조조건의 모니터링

정용진,서권일,이기동,윤광섭,강미정,김광수 동아시아식생활학회 1998 동아시아식생활학회지 Vol.8 No.1

To utilize deteriorated sweet persimmon effectively, response surface methodology(RSM) was used to determine the optimal vinegar fermentation conditions and monitored by a divided two stage fermentation. The optimum conditions for maximum alcohol content were obtained when the first stage (alcohol fermentation) was carried out with an initial sugar concentration of 18.5°Brix, agitation rate of 140.8 rpm, fermentation time of 127.6 hr. When sugar concentration was 14°Brix, maximum alcohol content(7.1%) was predicted at fermentation conditions of 160 rpm in agitation rate, 140 hr in fermentation time. The optimum conditions for maximum acidity were obtained when second stage(vinegar fermentation) was carried out 249.5 rpm in agitation rate, 148.8 hr in fermentation time. Predicted values at the optimum conditions were similar to experimental values.

감초추출물 첨가가 청국장의 품질에 미치는 영향

황성희,정헌식,김순동,윤광섭 동아시아식생활학회 2004 동아시아식생활학회지 Vol.14 No.6

This study was conducted to investigate the effects of Glycyrrluizia uralensis water extract on the quality of Cheonggukjang(fermented soybean paste). Soybeans were soaked for 24 hrs, steamed for 1 hr at 121 , mixed with G. uralensis extract(0, 1, 3 and 5%) and fermented for 54 hrs at 40 after inoculation of Bacillus lichenifomis. The amounts of viscous substance and reducing sugar, and pH of the products were increased when the G. uralensis extract was added. The color of the products was changed to dark yellow by the addition of G. uralensis extract. Ammonia odor and bitter taste decreased as the G. uralensis extract content increased. The products added with 5% of G. uralensis extract showed higher acceptability scores than the others. Results suggest that the water extract of G. uralensis could be used as an additive to improve the quality of Cheonggukjang.

식품유해세균에 대한 식초의 항균효과

우승미,장세영,김옥미,윤광섭,정용진 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2004 한국식품저장유통학회지 Vol.11 No.1

본 연구에서는 시판되고 있는 식초를 이용하여 6종의 식품 유해세균에 대한 항균력을 비교하였다. 그 결과, 감식초와 현미식초는 합성식초에 비해 S. aureus, M. luteus, S. enteritidis 및 E. coli에서 항균 활성이 높게 나타났으며, 현미식초가 감식초에 비해 식품유해세균에 대한 항균활성이 비교적 더 높게 나타났다. 현미식초의 농도에 따른 항균활성을 조사한 결과 5종의 그람양성 세균 및 음성 세균 모두 10μm/mL 이상의 농도에서 생육이 거의 억제되었으나, V. parahaemolyticus는 15 μm/mL 농도에서 생육이 거의 정지되어, 현미식초는 식품 부패균과 대장균 생육억제에 우수한 것으로 나타났다. 식초처리에 의한 미생물의 형태 변화를 전자 현미경으로 관찰한 결과 S. aureus, E. coli 모두 세포가 팽윤되고 일부 세포벽이 완전히 파괴된 형태를 관찰할 수 있어 식초처리로 인해 세균의 생육이 억제되는 것을 알 수 있었다. We investigated antimicrobial effects of commercial vinegar on the harmful food-born organisms. As a result, antimicrobial effects of brown rice vinegar showed stronger than persimmon and artificial vinegar. In 10μL/mL concentration of brown rice vinegar was completely inhibited about 5 strains except for V. parahaemolyticus, it was inhibited 15 μL/mL concentration. Therefore vinegars were effective for inhibition acitivity against foodborne organisms. S. aureus and E. coli treated with 25μL/mL concentration brown rice vinegar was observed by scanning electron micrographs(SEM). The cells were expanded and a part of cell wall was completely destructed by brown rice vinegar.

건조방법에 따른 꾸지뽕열매 추출물의 항산화활성과 Angiotensin Converting Enzyme I 저해활성

윤광섭(Kwang-Sup Youn),김재원(Jae-Won Kim) 한국식품영양과학회 2012 한국식품영양과학회지 Vol.41 No.10

건조 꾸지뽕나무 열매의 기능성 소재으로서의 개발 가능성을 알아보고자 70% ethanol 추출물에 대한 생리활성을 측정하였다. 실험군은 꾸지뽕나무 열매 동결건조분말 70% ethanol 추출물(ECFD), 열풍건조분말 70% ethanol 추출물(ECHD), 적외선건조분말 70% ethanol 추출물(ECID)을 각각 동결건조하여 실험에 사용하였다. 수율은 적외선건조에서 높은 수율을 나타내었다. 색도는 L<SUP>*</SUP>, a<SUP>*</SUP>, b<SUP>*</SUP> 및 H° 값 모두 열풍건조 및 적외선건조에서 감소하였으며, 총 폴리페놀 및 플라보노이드 함량은 적외선건조에서 가장 높은 함량을 나타내었다. 전자공여능은 적외선건조에서 높은 활성을 나타내었으며, 환원력 및 ABTS 라디칼 소거활성에서도 유사한 경향을 나타내었다. 아질산염 소거능은 적외선건조, 열풍건조, 동결건조 순으로 높은 활성을 나타내었다. SOD 유사활성은 동결건조에서는 611.97 mUnit, 열풍건조에서는 723.02 mUnit, 적외선건조에서는 891.93 mUnit로 열풍건조 및 적외선건조가 동결건조에 비하여 각각 18.15% 및 45.75% 높은 활성을 나타내었다. 반면 ferrous ion chelating 효과에서는 동결건조(52.36%)>적외선건조(47.16%)>열풍건조(30.04%)의 순으로 동결건조 처리구에서 높은 활성을 나타내었다. ACE 저해활성에서는 열풍건조 및 적외선건조가 동결건조에 비하여 각각 9.30% 및 30.88%가 증가하였으며, XO 저해활성에서는 열풍건조 및 적외선건조가 동결건조에 비하여 각각 5.09% 및 9.02%가 증가하였다. 이상의 결과 적외선 건조처리한 꾸지뽕나무 열매 추출물은 다양한 항산화 활성 증대효과를 나타냄으로써 산화적 손상 예방 소재개발에 활용 가치가 있다고 사료된다. The physiological functionalities of 70% ethanol extracts (EE) from Cudrania tricuspidata fruit (ECFD, EE of C. tricuspidata subjected to freeze-drying; ECHD, EE of C. tricuspidata subjected to heat air drying; ECID, EE of C. tricuspidata subjected to infrared drying) were investigated. Yields of freeze-dried powders of ECFD, ECHD, and ECID were 51.50%, 53.91%, and 56.14%, respectively. Color L<SUP>*</SUP>, a<SUP>*</SUP>, b<SUP>*</SUP>, and H° values of ECHD and ECID decreased. Dried ECHD and ECID had relatively higher contents of total polyphenolics and flavonoids than ECFD. Electron donating abilities at a concentration of 10 mg/mL (w/v) were in order of ECID (62.37%)>ECHD (80.17%)>ECFD (77.80%). Reducing powers (OD700) of ECFD, ECHD, and ECID were 0.75, 1.70, and 1.89, respectively. Additionally, ABTS radical scavenging ability of ECID was the highest with a value of 62.37% at a concentration of 10 mg/mL (w/v). Nitrite scavenging activities of ECFD, ECHD, and ECID at a concentration of 10 mg/mL (w/v) were 28.76%, 30.69%, and 41.64%, respectively. SOD (superoxide dismutase)-like activities at 5 mg/mL (w/v) were in the order ECFD (891.93 mUnits)>ECHD (723.02 mUnits)>EFID (611.97 mUnits). Whereas ferrous ion chelating activity of ECFD (52.36%) and ECID (47.16%) was significantly higher than that of ECHD (30.04%). ACE inhibitory and xanthine oxidase (XO) inhibitory activities of ECHD and ECID at a concentration of 1 mg/mL (w/v) were higher than those of ECFD. In conclusion, we provided experimental evidence that extracts of pre-dried C. tricuspidata exhibit increased physiological functionalities. Further, infrared drying technique is the best method for enhancement of antioxidant activity of C. tricuspidata fruit.