미역Undaria Pinnatiqida SURINGAR 가공법

김범숙 한국식품산업협회 1974 좋은식품 Vol.21 No.-

말쥐치 調味乾品의 水分活性에 의한 Shelf life推定

金範淑,金建培 군산대학교 1983 群山水産專門大學 硏究報告 Vol.17 No.3

Applying the temperature and moisture of the outside air, the shelf life of seasoned-dried filefish products was estimated by packing materials. The results were summerized as follows. 1.The monolayer value of seasoned-dried filefish products showed 7.62% and the water activity did 0.08. 2.Critical water of shelf life by panel test was estimated as 27.1% of equilibrium water contents and 0.66 of water activity. 3.Under the condition of 40 ± 2℃ and 90 ± 2% of relative humidity, the shelf life of polyethylene film packed products was estimated as 50.1 days and that of polypropylene film packed products as 68.9 days. 4.The shelf life in domestic circulation market was estimated as 343.7 days on polyethylene film packed products and 472.7 days on polyethylene film packed products.

寒天의 物性 硏究 (I) : 寒天의 吸水膨潤度의 變化

金範淑 군산대학교 1978 群山水産專門大學 硏究報告 Vol.12 No.2

The followings are result of soaking degree of agar agar by water suction. Agar agar is swelled more easily when it is soaked into hot eater by subdividing than when the original form itself is soaked. Swelling is done better in clear water than when acid, Alkali, or salt is added in the water. Acid is lower in the swelling degree than alkali is, and it shows the same swelling degree as others without any relation to the kind of acid at the same PH value. Cation in salt decreases the suction degree according to the increase of atomic value by hingering the swell of agar, agar, but anion is less influenced by atomic value. The suction degree of agar agar is swelled by 16. 5 times in clear water and almost all of suction quantities is soaked within 1∼2 days, and after that the swelling gets slow.

寒天의 物性硏究 : Ⅳ. 寒天 sol의 gel化

金範淑 군산대학교 1981 群山水産專門大學 硏究報告 Vol.15 No.3

The following is the result of investigating the influence of additives on agar agar coagulating and the fabricating method in manufacturing agar agar. 1.Gelation capacity of agar agar sol shows 0.10-0.25% and its purity is highed good quality. 2.In its gelation the change of degree is tied up at about 4℃ from solid point. 3.The gelation degree of 1.5% agar agar sol is 30.5-32.5℃ and according to tee raise of degree, the gelation degree is raised. 4.The gelation degree of agar agar sol decreases more in acidity than in alkali. 5.The gelation degree of agar agar sol keeps the same degree without relation to particle even when it is heated fort 3 hours. 6.If saccharides thickeners and salts are added to agar agar sol the gelation degree rises, but jelly strength falls.

NaCIO₂가 寒天品質 미치는 影響 : 寒天製造中의 作用

金範淑 군산대학교 1985 群山水産專門大學 硏究報告 Vol.19 No.3

The effect of sodium chlorite which is used as the bleaching agent in the Processing on the quality of agar-agar was studied in this paper. The bleaching level is getting better, the remaining quantity of coloring matter 36.8-0.8 and 87.5 - 12.5, and brownish coloring matter 100 - 71.4, according to the increnation of sodium chlorite. The adequate addition quantity of sodium chlorite is revealed as about 200 ppm considering the jelly strength, syneresis,pH in the agar-agar products. The jelly strength of products is in inverse proportion to the sodium chlorite, while the melting and the gelling points, and the syneresis(0.03 - 0.06 ml/g) are proportioned to that. Sodium chlorite in case of tye same consentration (200 ppm) as sodium carbonate is more effective than sodium carbonate judging from the bleaching level, but worse for the jelly strength. therefor, it is considered that the jelly strength can be reinforced in cases that the sodium carbonate is used as the neutralizing agent and the pH is kept in 6.6 to 7.3.

寒天의 物性 硏究(Ⅱ) : Jelly Strength 測定法의 基礎的 操作法

金範淑 군산대학교 1979 群山水産專門大學 硏究報告 Vol.13 No.3

The following is the result of investigating jelly strength by measuring condition and basic controlling method, based on measuring law of jelly strength by inspecting rule of marine products. 1.Agar agar is melted after 30 minutes' boiling. 2.Agar agar should be poured into solidification vessel after 5 minutes after putting out the fire. 3.Soluting should be covered after having been removed into vessel. 4.The negligenced degree of solution should be 20℃. 5.The lapse of negligence time for the solution reaches the higest value after 15 minutes. 6.The size of gel for the measuring jelly strength is better when diameter is 6.5cm and hight is 4cm. 7.The degree of jelly strength is different according to the parts of agar agar and each section parts of it is weaker than the central parts of it.

김 原藻의 海水貯藏法 硏究 : 色澤變化를 중심으로

金範淑 군산대학교 1984 群山水産專門大學 硏究報告 Vol.18 No.1

When the raw laver is produced plentifully, have to store it for a while. The raw laver, heretofor, was thinly spreaded and stored on the blind. But this method is considered to be improved because of the frost bitten or rotten. In order to develop the mass storing method which is the soaking in the sea water, first of all, the color change of laver was examined. The main results of this study are as follows: 1.The sea water storing method with respect to the change of laver color especially very cold or mild winter day, was better than the air-leaving storing method. 2.The addition of sodium tripolyphosphate in the soaking solution was slightly effective in the point of the color of dried laver, but the addition of sodium chloride deteriorated the color of dried laver. 3.The exchanging of water during the sea water storing of the raw laver was not good with re- ference to the color change. 4.The stored laver in the sea water for two days was better than for five days. 5.After the raw laver stored in the sea water, the effectiveness of washing by using the fresh water with respect to the color of dried laver was good at three times washing in comparison with that at non-rinsing and ten times washing.

寒天의 物性 硏究 : V. 寒天의 Hysteresis 의 變化

金範淑 군산대학교 1982 群山水産專門大學 硏究報告 Vol.16 No.3

In this study, it was investigated that the changes in melting point and coagulation point of Agar-agar as a function of preparating condition and various additives. The results were obtained as follwos. 1.The melting point, coagulation point and jelly strength were risen as the concentration of Agar- agar was increased. Hysteresis defined as the difference between melting and coagulation point was dropt according to the increasing of concentration. 2.The melting point, hysteresis, and jelly strength of Agar-agar were lowered under acidic and alkaline condition, while it showed the highest vague at neuteral condition in case of melting point and jelly strength. But the coagulation point was not changed under acidic condition respectivly and it shown by a steady decrease under alkaline condition. 3.The particle size of Agar-agar powder was not affected on its coagulation point, melting point, and jelly strength, The hysteresis was lowered steadily from raw material to finely grounded power in order. 4.The physical properties (i.e. melting point, jelly strength and hysteresis) of Agar-agar . were not changed within 3 hours when it was heated at 100℃. 5.The coagulation point of Agar - agar sol and gel was risen when the sugars, thickeners and salts were added in it, but on the other hand the jelly strength was dropt. The changes of melting point was showed different pattern from the other physical properties, it was decreased as adding sugars and salts while it showed increasing pat tern as adding thickeners. And the hysteresis was lowered as adding sugars, thickeners and salts respectively.

鹽藏品에 對한 抗酸化劑의 效果(Ⅰ) : 鹽藏中 食鹽의 浸透와 油燒에 關하여

金範淑 군산대학교 1967 群山水産專門大學 硏究報告 Vol.1 No.1

Present paper deals with the determination of peroxide value and penetrating power of salt into the muscle of sawara miphonia during salting. 25% Na Cl solution added with 0.02% Antioxidants (BHA, BHT, Linton, Ascorbic acid) was used. The results are summarized as follows : 1. Antioxidants interfere with the osmosis action of salt, more or less. Penetrating power of salt was differed with the kind of antioxidant. Penetrating amount of salt into the fillets showed same amount as general salted food stuffs. 2. In the aspect of oil rusting the rapid increase of peroxide value was not be seen, and the colour of fillets was excellent compare with the control.

寒天의 物性 硏究(Ⅲ) : 寒天 gel의 融解

金範淑 군산대학교 1980 群山水産專門大學 硏究報告 Vol.14 No.3

The following is the result of investigating the influence of food additives on agar agar melting and the fabriating method in manufacturing agar agar A Research 1.The melting point of agar agar gel rises rapidly within 1% concentration, and rises slowly at higher concentration. 2.It is better to measure melting point in neutrality because it falls in acidity and alkalinity. 3.In manufacturing agar agar gel the melting point of it is higher by rude particle than by minute particle, and in that case the melting point brings no change on account of big heat-proof for 3 hours and it can be left as it was for 2 months. 4.As the melting point decreases in case that it is high, it is desirable to measure the melting point at 20℃. 5.The melting point decreases in case of adding saccharaides and salts, and increases in case of adding thickeners.