제빵시 부재료의 첨가에 따르는 품질변화에 관한 연구

민윤식 忠州大學校 1999 한국교통대학교 논문집 Vol.34 No.2

This thesis reserched the function which mixed the various oxidation in dough to make the elastic fermented bakery goods which consumers demand. It pursued low chlorination as substituting KCl with the addition of NaCl which is the important sub-material in making bakery. It Investigated some substitutive effect and got the following result. 1. Various added oxidation got the effect of increasing the viscosity of though as comparing of contrast. The best effective thing was the dough which ADA was added. 2. The durability of dough about pH had been increased in acidity under pH 5 and in alkalinity over pH 6. It showed more transform in the fermentation of 160˚ than in non-fermentation. 3. In the property reform of dough and bakery work, NaCl in the side of work had to be added at least about 1.5% and the substitute effect of KCl could not be expected. 4. When a part of NaCl was substituted by KCl, the effect of influencing in the natural function examination of bakery goods was not any other effected in using only NaCl to 1.25% and using KCl to 0.25∼0.5% together tough the used amount of NaCl was reduced 1%.

곡류를 원료로한 엿제품의 특성에 관한 연구

閔潤植 忠州大學校 1998 한국교통대학교 논문집 Vol.33 No.2

Starch suyup and taffy materials made from five sorts of cereals sell in a market were randomly bought. According to differences of cereals and manufacturers, the research revealed the following characteristics: 1. The water content was below 20% in all five starch syrup. The water content of five sorts of taffy materials was shown below 15%. So there was no particular problem in distribution channels. 2. Sweetness of five sorts of taffy materials ranged from 10.1 to 11.2%. Sweetness of taffy ranged from 79.4% to 87%, and differences of sweetness were identified in accordance with goods following materials of cereals. 3. The pH of taffy materials was not shown the large difference within the range of pH 4.1∼4.4. As pH of taffy were within the range of 4.6∼5.4, so we could feel sour in four goods except rice taffy. 4. Main free sugar existed in the order of Maltose, Glucose and Fructose in both starch syrup and taffy. A trace element of various kinds of oligosaccharide was distributed. The highest-sugar in starch syrup and taffy was Maltose, from this it was found that there was a little change by materials and the method of saccharification.

Propionibacterium freudenreichii KFCC 31227과 Lactobacillus acidophilus KFCC 32825의 혼합배양에 관한 연구(1) : 유기산 생성을 위한 균주의 생육특성

閔潤植,金奇哲 충북대학교 농업과학기술연구소 1992 農業科學硏究 Vol.10 No.1

Prpionibacterium sp. and Lactobacilus sp. were cultured in single and mixed under the condition of S. G. Y. medium with skim milk added with glucose and yeast extract or skim milk whey, and compared conditions of fermentation and acid fermentation by interaction. Propionibacterium 3 strains and Lactobacilus 6 strains, the best strains in growth or organic acid production were P. freudenrecichii KFCC 31227 and L. acidophilus KFCC 32825 which have shown typical symbiosis and commensalism tendency. P. freudenreichii KFCC 31227 and L. acidophilus KFCC 32825 showed better growth in mixed cultuure than in single culture. Production of lactic acid was more in single culture and the production of propionic acid was increased in mixed culture. The optimum condition of acid production was approximate pH 7, temp. 35℃, and 72 culture hr. The heating condition of medium was 100℃, 30 min. The optimum ratio of two kinds of strain starter was 1 : 1.

기능성 식품으로서의 민들레

민윤식 忠州大學校 2008 한국교통대학교 논문집 Vol.43 No.-

The followings are the results of analysis on each element performed to establish the basis for the processing using the mixture(50:50) of Taraxacum officinale and Taraxacum mongolicum, kinds of dandelion. 1) In the general element analysis, the moisture was 7.9% and 7.41%, the crude protein 24.09 and 14.64, the crude lipid 2.4% and 2.2%, the crude fat 5.64% and .99% and the ash 14.09% and 5.84% from the leaf and the root respectively. All elements were detected more from the leaf than from the root. 2) For the free-sugar analysis, four sugars, sucrose, fructose, glucose and maltose, were detected from the leaf and the root. The leaf showed more contents than the root in general. 3) 18 kinds of amino acids including essential amino acids were detected from the free amino acid analysis. The asparagine was 1245.47 and 2849.68 in the leaf and the root respectively, which was the highest element followed by proline, serine, threonine and valine in that order. 4) The linolenic acid, palmic acid, stearic acid, oleic acid and inoleic acid were found from the leaf and the root in the fatty acid analysis. The linolenic acid and linoleic acid were higher in the leaf and the root respectively. 5) The vitamin C was detected 98.4mg/100g in the leaf and 11.6mg/100g in the root. It demonstrates that the leaf contained much more vitamin C than the root. 6) In the mineral analysis, Fe, Zn, K and Ca were detected more in the leaf than in the root. Fe and Zn were the highest minerals in the root. Na was 0.78 and 0.42%, Fe 46.4 and 29.8mg/100g, Zn 11.4 and 4.3mg/100g, K 4.94 and 1.87%, Ca 2.87 and 0.94% and Mg 1.84 and 0.34% in the leaf and the root, respectively.

호염균의 生育 및 生化學的 反應에 미치는 成分에 關한 硏究

민윤식 忠州大學校 1986 한국교통대학교 논문집 Vol.20 No.1

On growth conditions of H. cutirubuem and S. littoralis and biochemical Reactions under the different salts concentrative. I should summarize as follows. 1) CM has been found most effective on the growth of two kinds of H. cutirubrum S. littoral is 2) The most optimum temperatures for culivation of H. cutirubrum and S. littoralis have been found 40 degrees and 42 degrees respectively 3) The concentrotions of salt needed for the most optimum growth have been found from 25% to 30% in H.cutirubrum and from 20%to 25% in S.littoralis 4) H.cutirubrum descomposition Gelatin, casein, starch, in 20% Nacl and S.littorais descomposition Gelatin and starch in 25% Nacl and casein in 20%Nacl 5) H₂S and Indol have been produced most in 25% Nacl of H.cutirubrum and S.littoralis

Propionibacterium freudenreichii KFCC 31227 과 Lactobacillus acidophilus KFCC 32825 의 유기산 생성을 위한 균주의 상호작용

민윤식,김기철 한국응용생명화학회 1992 한국응용생명화학회 학술발표회 Vol.1992 No.-

N/A

Propionibacterium freucenreichii KFCC 31227과 Lactobacillus acidophilus KFCC 32825의 혼합배양에 의한 유기산의 생성

閔潤植 忠州大學校 1996 한국교통대학교 논문집 Vol.31 No.2

Propionbacterium sp. and Lactobacillus sp. were cultured in single or mixed under the condition of S.G.Y medium with skim milk added with glucose and yeast extract or skim milk whey and compared conditions of fermentation and acid fermentation by interaction. The results are obtained were as follows 1. Comparing the state of two strains adding 3% glucose and 0.3% yeast extract in skim milk whey with the skim milk whey without addition, the former showed remarkable growth stimulating cultured 2. Of free amino acids in S.G.Y.medium when two strains cultured separately, P. freudenreichii KFCC 31277 utilized Gly. Cys. Arg. and L. acidophilus KFCC 32825 utilized Arg. Cys. Phe. His. in acid production and growth 3. In mixed culture ferments of two strains in S.G.Y medium such amino acids as Lys, Cys, Thr, Pro, Arg, Gly, Ile, Phe, and His, were well fermented and utilized in acid production and growth.

高度호염균 Halobacterium salinarium(J-5)가 생산하는 Protease에 關한 硏究

閔潤植 忠州大學校 1984 한국교통대학교 논문집 Vol.17 No.2

1. There are some differences among the mediums of three compositions in Protease activity to cuture days : the maximum activity appeared in seven days in CM Medium five days in BSM Medium and 3-4 days in SM Medium. 2. The maximum activity appeared around PH 7 from the measurement by aduusting PH of substrate soln to optional PH 3. The Maximum activity appeared between 20~30% Nacl concentration in the protease activity from the measurement after adjusting Nacl contained in substrate soln to optional Nacl concentration. 4. The protease activity was by and large lower in kcl than in Nacl resulting from the measurement by substitating equivalent kcl for Nacl in substrate soln. 5. In temperature the protease activity showed its maximum around 37℃

기능성 건강음료의 성분분석에 관한 연구(Ⅱ)

閔潤植 충주대 2001 한국교통대학교 논문집 Vol.36 No.2

The results were obtained with some effective components in Y.S.Drink 1.The contents of amino acids in Y.S, Drink were 1.45mg/g(leucine), 1.30mg/g (phenylalanine), 1.29mg/g(methionine), 1.27mg/g(lysine), 1.25mg/g(valine), 1.10mg/g(isoleucine), 1.0mg/g(threonine), and 0.9mg/g(tryptophan).The drink was contained sufficient essential amino acids for human nutrition. 2.The concentrations of organic acids extracted from raw material were 1.29%(citric acid), 1.1%(fumaric acid), 1.09%(magic acid), and 1.0%(malonic acid) in Y.S.Drink. 3.The production of total organic acid in the fermented Y.S.Drink were enhanced by of seven amino acid among 20 amino acids added in liquid culture medium, which were histidine, glutamic acid, phenylalanine, valine, lysine, serine, and aspartic acid, and others did not give desirable effect.

삼백초 성분에 관한 연구

민윤식 忠州大學校 2009 한국교통대학교 논문집 Vol.44 No.-

Following results have been obtained from the investigation of effective ingredients of Saururus chinensis Baill and quantifications of quercetin-related substances using powder sample of Saururus chinensis Baill’s roots, stems, leaves and flowers. 1. WATER AND ASH CONTENTS : Water and ash contents of whole plant were measured by ambient pressure-heat drying at 105℃: 18.4% and 8.7% respectively. 2. COMPOSITION OF MINERALS : The examination on the minerals of the whole plant of Saururus chinensis Baill revealed the composition to be 194.8ng/100g (P), 695.4ng/100g (Mg), 1019.0ng/g (Ca), 3875.4ng/g (K), 214.6ng/g (Na), 29.4ng/g (Fe), 129.4ng/g (Zn) and 790.4ng/g (Cu). 3. COMPOSITION OF FATTY ACID : Eight types of fatty acids were detected in the whole plant of Saururus chinensis Baill: palmic acid (50.45%); linoleic acid (19.14%); myristic acid (19.07%); oleic acid (18.45%); stearic acid (14.69%); arachidonic acid (10.45%); linolenic acid (9.14%); and palmitoleic acid (8.18%). 4. ANALYSIS OF ORGANIC ACID : According to the analysis of the whole plant of Saururus chinensis Baill, the most affluent organic acid was malic acid (46.45mg/100g). The other organic acids were as follows: citric acid (9.84mg/100g); lactic acid (5.60mg/100g); oxalic acid (4.18mg/100g); propionic acid (3.9mg/100g); succinic acid (2.94mg/100g); fumaric acid (2.45mg/100g); and acetic acid (0.98mg/100g). 5. ANALYSIS OF FREE AMINO ACID : The composition of free amino acids in the whole plant of affluent was as follows (total 15 types of amino acids were detected): aspartic acid (1415.94mg %); serine (419.14mg %); tyrosine (289.94mg %); valine (245.31mg %); and argine (219.62mg %). 6. CONTENTS OF QUERCETIN-RELATED SUBSTANCES : The contents of isoquercetrin, quercenitrin, quercetin and rutin were measured to be 9.83ppm, 9.37ppm, 4.54ppm and 3.89ppm respectively.