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강근옥,이성희,이현자 안성산업대학교 1998 論文集 Vol.30 No.2
식품의 비효소적 갈색화 반응중 caramel화 반응을 이용하여 간장, 쵸코렛, 콜라, 맥주, 약과, 약식등의 식품에 이용되는 caramel색소 제조에 관하여 연구하였다. Caramel화 반응의 반응속도를 향상시키기 위한 반응온도, pH 그리고 인산염, 유기산, 아미노산 의첨가에 따른 영향을 보기 위하여 반응 중 5-hydroxymethylfurfural 갈색도 및 탁도등을 측정하였다. 1. 80-110℃범위에서 반응온도가 증가함에 따라 5-hydroxymethylfurfural의 함량이 높게 나타났으며 또한 온도에 따른 5-hydroxymethylfurfural 함량의 차이가 갈색도나 탁도의 차이 보다 높았고 이 중 탁도는 그 차이가 가장 작았다. 2. 5가지의 당을 사용하여 반응속도의 차이를 실험한 결과 280nm에서 측정한 5-hydroxymethylfurfural의 양은 18~24시간경과후에 급속히 증가하는 경향을 나타내었다. 24시간 반응후의 5-hydroxymethylfurfural의 양은 fructose와 sucrose가 다른 당들에 비하여 10배가량 높게 나타났다. 또 5-hydroxymethylfurfural생성은 pH의 증가에 비례하여 높아졌는데 pH 10에서 가장 높은 함량을 나타내었고 당의 종류별에서는 fructose, glucose, starch syrup, maltose, sucrose등의 순으로 높게 나타났다. 또한 110℃에서 24시간 반응시킨 결과 fructose가 sucrose보다 18배 높게 나타났다. 3. 인산염과 유기산염을 첨가하여 5-hydroxymethylfurfural, 갈색도 및 탁도를 측정한 결과 인산염 중에서는 K_(2)HPO_(4)가, 유기산염 중에서는 sodium oxalate와 sodium citrate가 가장 높게 나타났다. 그러나 K_(2)HPO_(4) 와 두가지 유기산염을 혼합첨가한 결과 반응속도 향상효과는 저하되었다. 4. 아미노산을 첨가하여 caramel화 반응에 대한 영향을 조사한 결과 glycine과 arginine이 매우 높은 촉매효과가 있음을 알수있었다. 또한 glycine, arginine, HAP를 인삼염과 혼합첨가한 결과 K_(2)HPO_(4)-glycine(1:4), K_(2)HPO_(4)- arginine(3:2), K_(2)HPO_(4)-HAP(3:2)의 혼합비율에서 가장 높은 촉매 효과를 나타내었다. Effects of temperature, pH, sugars, phosphates, organic acids and amino acids on caramelization were investigated to improve the reaction rates. The caramelized solutions during reaction were measured 5-hydroxymethylfurfural(HMF), brown color and turbidity. Among the five sugar used, fructose showed the fatest overall color development followed by sucrose, glucose, starch syrup and maltose heated at 110℃. The HMF which was measured at 280nm was increased rapidly after 18~24 hours of the reaction. After 24 hours at 110℃, fructose and sucrose formed HMF about 10 times of other sugars. The effect of pH showed that increase in pH generally increased the reaction rate. The HMF formed also showed a similar increase as in the reaction rate. The order of HMF formed was fructose-glucose-starch syrup- maltose-sucrose and the fructose produced the HMF 18 times more higher than sucrose after 24 hours at 110℃. Addition of phosphate, oxalate, citrate and succinic acid showed that K_(2)HPO_(4) was more effective than other phosphates and sodium oxalate and citrate were also effective. However when K_(2)HPO_(4) was mixed with oxalate or citrate, the HMF content, brown and turbidity. Also, addition of several amino acids to starch syrup, which would cause the maillard reaction addition to caramelization, resulted a very significant increase in HMF content, brown and turbiditye when arginine or glycine was added. Wthen the phosphate was mixed with amino acids or hydrolyzed protein the HMF content, brown and amino acids or hydrolyzed protein the HMF content. brown and turbidity were much increased higher at the mixing ratio of K_(2)HP0_(4)-glycine(4:1), K_(2)HPO_(4)-arginine (2:3) and K_(2)HPO_(4)-HAP(2:3), and K_(2)HPO_(4)- glycine(4:1).
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강근옥,윤영민,김재경,송범석,변의백,김재훈,이주운,박종흠 한국축산식품학회 2013 한국축산식품학회지 Vol.33 No.5
The purpose of this study is to evaluate the change of volatile compounds in Dakgalbi cooked by charcoal broiling. Fresh eboned and marinated chicken meat was cooked by electric-pan frying or charcoal broiling and subsequently irradiated with a dose of 0, 10 and 20 kGy. Volatile components from Dakgalbi were analyzed using solid phase micro-extraction gas hromatography - mass spectrometry (SPME GC-MS) and identified through the comparison of mass spectrum database. PME GC-MS analysis shows that a total of 32 volatiles were identified. Among them, aldehydes such as hexanal and octa-al, which have relevance to off-flavors such as green, paint, metallic, bean and rancid were detected in Dakgalbi cooked y both methods. However, the contents were less detected in the Dakgalbi cooked by charcoal broiling than in the Dakgalbi ooked by electric-pan frying. Gamma-irradiation caused the change in the formation of these aldehydes in cooked Dak-albi. The irradiation significantly increased the contents of hexanal and octanal in Dakgalbi cooked by electric-pan frying nd a similar increase was found in Dakgalbi cooked by charcoal broiling. However, the contents of the off-flavors were much less in the latter. The results suggest that charcoal broiling might be more effective than electric-pan frying for the eduction of the contents of off-flavor such as hexanal and octanal increased in Dakgalbi by gamma-irradiation.
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강근옥,이현자,차보숙 한국식품영양학회 1995 韓國食品營養學會誌 Vol.8 No.4
서울, 충청도 및 강원도 지역의 김장김치 담금방법을 알고자 203개 가정에서 설문조사를 한 결과 3지역에서 김장김치류중 배추김치는 95%이상 남았는데 배추선택시 결구도를 가장 중요시 하였다. 배추는 천일염을 주로 사용하여(66∼78%)소금물에 적신 후 다시 소금을 뿌려 약 7∼10시간 동안 절였다. 김치숙성시 서울과 충청도는 배추상태가, 강원도는 양념이 가장 큰 영향을 미치는 것으로 인식되었으며 김치보관은 70%이상이 김치 항아리를 이용하였는데 김치보관용기와 주거형태(단독 및 아파트)간에는 x^2=49.87(P<0.000)로 유의적인 관계가 있는 것으로 밝혀졌다. A survey study was carried out on the preparation methods of the Winter Kimchies in Seoul, Chung Cheong and Kang Won area by questioning 203 homes individually. The reaults showed that the cabbage Kimchi was prepared more than 95% of total Kimchi a good heads of the Chinese cabbage were selected as proper quality of the cabbage. The cabbage were brined for 7∼10 hours with using sun dried salts mostly(66∼78%). In Seoul and Chung Cheong area the quality of Chinese cabbage was regarded as the primary factor and the seasoning materials in Kang Won area for good quality of Kimchi, more than 70% of the residents prepared Kimchi in Kimchi jar, and the correlation between the jar use kind of resident such as house or apartment was significantly high(p<0.000).
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강근옥,이성희,이현자 안성산업대학교 1997 論文集 Vol.29 No.2
백김치 담금시 가장 적절한 발효 온도를 알아보기 위하여 소금농도를 1.0%로 하여 10, 20, 30℃에서 각각 발효시켜가며 물리화학적 및 관능적 성질을 측정하였다. 발효시 pH와 총산도의 변화를 보면 온도가 증가함에 따라 pH 감소 속도는 빨랐으며 총산도 역시 pH와 같은 경향으로 증가하였는데 30℃에서 pH4.2-3.6사이의 총산도는 pH4.2에서 0.13%, pH4.0에서 0.20%, pH3.8에서 0.32% 그리고 pH 3.6에서는 0.44%로 pH가 낮을수록 총살도가 증가함을 알 수 있었다. 그리고 관능적 성질은 전체적으로 30℃가 다른 두 온도에서 보다 좋게 평가되었으며 p>0.05의 범위에서 유의성을 보였다. 또한 백김치의 가장 적절한 pH를 찾아내기 위하여 pH4.2-3.6에서 관능적 특성을 평가한 결과 pH3.8 부근이 가장 좋게 평가되었다. 이상의 결과를 종합하여 보면 백김치쥬스를 제조하기 위한 가장 적절한 백길치액의 조건은 소금농도 1.0%의 백김치를 제조하여 30℃에서 발효시키는 것으로 pH3.8부근, 총산도는 0.2, 0.3%의 백김치가 가장 기호도가 높은 것으로 나타났다. 이는 보통 배추김치의 경우 적숙기는 pH4.2, 총산도는 0.5-0.6%로 낮은 온도에서 발효시킨것이 가장 좋은 것으로 알려져 있는 것과는 다른 결과로 발효 온도가 높고 pH와 총산도는 일반 배추김치보다 낮은 것이 좋게 평가되었다. The Baik Kimchi, a kind of watery Kimchi, was fermentation at different temperatures and studied for its effection on pH, total acidity and organoleptic properties. The Kimchi was prepared by fermentation of brined Chinese cabbage having 1.0% NaCl concentration at 10, 20 and 30℃ with addition of water and some fresh spices. The higher temperature resulted an increase in fermentation rate in terms of pH and total acidity. Sensory evaluation on the Kimchi showed that fermentation at 30℃ was more acceptable when its pH reached 3.8 and acidity of 0.2~0.3%. This optimal pH and acidity were somewhat lower than those values of ordinary Kimchi which is in the range of pH 4.0~4.2 and acidity of 0.5~0.6%.
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강근옥,유수인,정남용 동아시아식생활학회 2023 동아시아식생활학회지 Vol.33 No.5
. This study carried out a quality evaluation to determine the optimal ratio (0%, 10%, 30%, 50%) for mixing orange juice with Gwapyeon. The L, a, and b values of the Hunter’s color scale increased significantly in proportion to the amount of orange juice added. The total polyphenol content (2.50∼3.78 mg GAE/mL), the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity (17.66∼66.16%) and the 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activity (24.34∼78.85%) of Gwapyeon increased significantly with the increase in the amount of orange juice. Hardness, chewiness, springiness, and cohesiveness in the Gwapyeon decreased significantly in proportion to the amount of orange juice added. Gwapyeon containing 50% orange juice showed a high score with regard to appearance, color, transparency and overall acceptability. Therefore, the optimum amount of orange juice to be added to enhance the quality of Gwapyeon was found to be 50%. This study indicates that Gwapyeon prepared with the addition of orange juice has functional components and antioxidant activity.
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강근옥,이현자 한국식품조리과학회 2000 한국식품조리과학회지 Vol.16 No.6
The purpose of this study was conducted to find out the housewives cognition and consumption pattern of Korean rice cake. The subject were 315 housewives lived in mainly the capital region(Seoul and Kyonggi-do). A survey questionnaire consisted of three parts including demographic backgrounds, cognition and consumption pattern of Korean Rice Cake. The results obtained would be summarized as follows; 1. Almost all of the housewives(95.9%) were cognized that Korean rice cake is a traditional food, but their cognition of the Korean rice cake as a important food in present dietary life(habits) was very low(22.5%). 2. Almost all of the housewives(94.0%) were cognized that Korean rice cake is a nutritional food and most of them(75.0%) were answered that there are below 50 kinds of Korean rice cake. 3. Although they could make themselves the Korean rice cake(75.9%), didn't make it at home and they were answered(59.4%) for the reason that the recipe for the Korean rice cake is hard. 4. The results of purchasing frequency rate showed that 62.2% of housewives were purchased one to two months and they were purchased most frequently on the birth day followed by a memorial sacrifice day, a festival day, visit and invitation of quest. 5. 98.4% of respondents were answered that the taste of Korean rice cake is good and 96.5% of them were cognized that its price is expensive. 6. The most preferred kinds of Korean rice cakes showed that Red bean Sirudock, Baekseolgi, Injeolmi, Songpyeon, Yaksik etc.
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