한국산 소맥과 수입 소맥의 무기질과 Phytate 함량 비교분석

고봉경,김명신,임승택 한국식품과학회 1999 한국식품과학회 학술대회 Vol.1999 No.1

亂世의 王道

高鳳京 한국마케팅연구원 1970 마케팅 Vol.4 No.7

대구 경북지역 초등학생들의 식습관과 채소류 섭취에 대한 연구

고봉경,권남숙 한국식품조리과학회 2005 한국식품조리과학회지 Vol.21 No.4

With the enlargement of school meals, the lunch program has played an important role in educating young students about good eating habits and food preferences. The objective of this study was to investigate the awareness and preference of vegetables and to provide preliminary data required for framing a menu of school meals to help students maintain good food preference and eating habits with a balanced food diet. A survey was conducted from 25th October to 27th November, 2004 with 873 elementary school students (M: 474, F: 399) in the 4th, 5th, or 6th grade of 6 schools in Daegu and Gyeong sang buk do (Yongchon, Gumi, Pohang). Satisfaction for the school meal was rated by 52% of the students and 'rice and soup' was the favorite meal type. Eating habits of students were not influenced by the employment status of their mothers. Only 11.2% of students selected vegetable as their favorite food. Marsh mallow, taro stem, green bean sprouts, crown daisy and broccoli showed very low awareness and were selected as the least favorite vegetables. The most important criteria of preference were the taste and eating experience of the vegetables. The most preferred cooking method of the vegetables was tchigae which is a simple stew. Recognition of frequency for daily eating vegetables significantly affected the real intake of vegetables for everyday meals and the preference of vegetables also significantly affected the vegetable intake from the school meals. Compared to the school dietitian, mothers showed a greater frequency in being selecting as an educator of nutritional information. The above results indicated the need to improve the level of students' understanding of the importance of vegetables in the daily diet with parental education and publicity.

Taurine 첨가에 따른 국수의 품질 특성 변화

고봉경 계명대학교 생활과학연구소 2001 科學論集 Vol.27 No.-

Taurine was added to wheat flour noodles to investigate the effects on properties of dried and cooked noodles. Addition of taurine up to 3% of flour did not affect mixing properties of dough. Taurine improved the aftertaste and softness of noodle, which resulted in increase of preference of noodles. However brightness of dried and cooked noodles were not improved with taurine addition. Cooking loss and protein loss were decreased and carbohydrate and turbidity of broth were increased with addition of taurine.

효소처리에 의한 백설기의 저장성을 연장하기 위한 방법의 개발

고봉경 한국조리과학회 1999 한국식품조리과학회지 Vol.15 No.5

떡의 노화를 지연하여 상품성을 개량할 수 있는 방법을 개발하고자, α-amylase를 첨가하여 백설기를 제조하였다. α-amylase는 전분을 가수 분해하여 환원당의 함량을 증가시킴으로써 떡의 수분활성도를 낮추고, 백색도를 감소시키며 이러한 결과 전분의 노화가 지연되는 것을 X-ray회절 양상의 변화를 통하여 확인하였다. 또한 떡의 관능검사 결과 α-amylase를 첨가한 떡은 상온과 냉동 저장 모든 경우에서 더욱 촉촉하고 부드러운 조직감을 나타내어 전부의 노화가 억제됨을 관찰할 수 있었다. 그러나 떡의 수분 함량은 효소를 첨가한 것과 하지 않은 것간에 유의적인 차이를 나타내지 않았으므로 이러한 촉촉한 느낌은 자유수 형태의 수분 함량보다는 환원당의 함량이 증가되어 나타나는 현상임을 확인 할 수 있었다. α-amylase was investigated as an antistaling agent for Backsulgie, a traditional rice cake. Rice powder was mixed with α-amylase, fermented for 2 hr at 37℃, and steamed for 20 min. Rice cake was stored at room temperature or freezer for 4 days, and analyzed to determined the changes of chemical and sensory properties. When α-amylase was added to rice cake, the content of reducing sugars and the yellow color of the cake were increased, and the water activity was decreased. Soft and moist textural properties were apparent in α-amylase-added rice cakes by sensory evaluation. X-ray diffraction showed a V pattern after 4 days of storage which indicated the starch of rice cake was not retrograded. However, there was no significant difference in moisture content between enzymetreated and non-treated rice cakes. Above results suggest that α-amylase treatment produced dextrins which consequently bound with water and inhibited the retrogradation of rice cake.

효소 첨가에 의한 제빵 첨가물 KBrO_3 대체효과 연구

고봉경,이지은 啓明大學校 生活科學硏究所 2003 科學論集 Vol.29 No.-

TG-K를 제외한 TGase를 함유한 첨가물은 반죽의 물성을 강화시켰으나 빵에 첨가하였을 때 발효 방해 물질에 의하여 빵이 부풀지 않아서 제빵 첨가물로서의 이용이 불가능하였다. TGase의 기질이 되는 lysine과 glutamine의 혼합물은 매우 고농도 첨가하였을 때 반죽의 물성에 변화를 일으키며 효소를 첨가하지 않고 반죽에 첨가하였을 경우 빵의 부피를 상승시키는 효과는 KBrO₃를 대체할 만큼의 효과를 얻지 못하였다. 따라서 순수 정제 효소를 얻는 것과 이를 이용하여 기질 첨가에 따른 효과를 앞으로 계속 연구해야 하겠다. The purpose of this study was to develope the replacement of KBrO₃ to improve dough properties and increase bread volume. Enzyme source, microbial Trans- Glutaminase(TGase) was conducted to replace the KBrO₃ for baking. Additives containing TGase were purchased, and mixed with wheat flour. Mixing and baking properties of additives with TGase was investigated. The additives containing TGase increased mixing tolerance of wheat flour dough. However they affected dough fermentation and cause of decrease of bread volume. Addition of substrate, lysine and glutaminase, without TGase was effective to mixing properties of wheat flour dough and not to baking properties up to 50,000ppm of flour weight.

콩의 종류에 따른 증편 발효 반죽의 특성

고봉경 啓明大學校 生活科學硏究所 2008 科學論集 Vol.34 No.-

Jeung-pyun, a fermented rice cake, consists mainly of rice, rice wine (Tak-Ju) and sugar. The effects of additions of soy bean(Back-tae), blackgram and mung bean on the characteristics of Jeung-pyun batter were investigated. Each bean paste was mixed with rice flour at level of 5% and 10% of rice flour weight, respectively.pH decrease of fermented batter with beans was less than that of control batter without beans. The additions of soybean and blackgram were effective to increase volume and viscosity of batter. Although, mung bean and blackgram showed the similar in color and shape, they showed different effect on the Jeung-pyun batter. Fermentation time to reach the peak volume was increased with the addition of beans. Therefore to get the high volume of batter, it is suggested increase in fermentation time with the additions of soy bean(Back-tae) and blackgram paste of Jeung-pyun batter.

消費者를 좀먹는 不経済의 三重奏

高鳳京 한국마케팅연구원 1970 마케팅 Vol.4 No.3

푸마릭산이 밀가루의 제빵적성에 미치는 영향

고봉경 啓明大學校 生活科學硏究所 2007 科學論集 Vol.33 No.-

Effect of fumaric acid which has been known as an antioxidant was investigated on the mixing and baking properties of wheat flour. The addition of fumaric acid reduced peak time, elasticity and increased extensibility of dough during mixing. Proofed dough with fumaric acid showed very resistance to extension and long extensibility and such a dough was likely to have viscous flow. Textural characteristics of proofed dough indicated a decrease in stability and the resultant back bread was likely to be flat and had a low volume. Reaction of fumaric acid appeared to reduce disulfide cross-link of gluten protein during both mixing and proofing. Above results suggested that addition of fumaric acid to wheat flour dough reduced elasticity and increased extensibility after optimum mixing time like over mixed dough due to reducing reaction of fumaric acid. Shorty mixing time appears to effective to recover bread volume of dough with the addition fo fumaric acid.

소맥을 이용한 한국 전통의 한과에 대한 고찰

고봉경 계명대학교 생활과학연구소 2000 科學論集 Vol.26 No.-

The use of wheat flour for Hankwa, traditional Korean cookies was surveyed on the literature. Wheat flour was major ingredient of Yumilkwa. Several type of Sanja which is classified into Yukwa also was made from wheat flour. In addition, wheat flour was used for Dasik and wheat starch are used for Yut. The recipe and processing characteristics of Hankwa with wheat for were reviewed.