토마토 케찹의 물리적 성질에 변성전분이 미치는 영향

이영인,노완섭,이승주,Lee, Young-In,Noh, Wan-Seob,Lee, Seung-Ju 한국응용생명화학회 1997 Applied Biological Chemistry (Appl Biol Chem) Vol.43 No.1

다양한 가공 적성을 갖는 변성 전분을 토마토 케찹의 제조에 첨가하여 변성 전분의 종류 및 첨가량이 토마토 케찹의 유동 특성, 층분리 및 관능적 성질에 미치는 영향에 관하여 조사하였다. 케찹을 Herschel-Bulkley계 유체로 간주하여 분석한 결과 항복응력와 점조도지수는 ADA(acetylate distarch adipate)>SA(starch acetate)>HDP(hydroxypropyl distarch phosphate)>RCS(raw corn starch)>NS(no starch)의 순으로 크게 나타났으며 거동유동지수는 SA와 HDP의 경우 첨가량에 관계없이 거의 일정하였으나 ADA와 RCS는 첨가량이 증가할 수록 감소하는 경향을 보였다. 원심분리에 의한 층분리 검사에서는 ADA>SA>HDP>RCS>NS의 순으로 층분리가 방지되는 안정성을 나타냈다. 관능검사 결과 전반적으로 ADA(2%)>SA(2%)>RCS(2%)>NS>HDP(2%)의 순으로 기호도가 높게 나타났다. Modified starches were used as additives to make tomato ketchup, and their effects on the rheological properties, serum separation and sensory characteristics of the tomato ketchup were examined. The magnitudes of the yield stress and the consistency index of the tomato ketchup with the additives, regarded as a Herschel-Bulkley fluid, were found to be in the order of ADA(acetylated distarch adipate)>SA(starch acetate) >HDP(hydroxypropyl distarch phosphate)>RCS(raw corn starch)>NS(no starch). The flow behavior indices of SA added ketchup and HDP added one were nearly constant regardless of the additive concentrations, whereas those of ADA and RCS increased with the additive concentration. In the serum separation test centrifugation, the ADA added ketchup showed the highest stability against separation, being fol-lowed by SA>HDP>RCS>NS. In the sensory evaluation, the magnitudes of the acceptance of the ketchup with the additives were as ADA(2%)>SA(2%)>RCS(2%)>NS>HDP(2%).

토마토 케찹의 물리적 성질에 변성전분이 미치는 영향

이영인,이승주,노완섭 ( Young In Lee,Seung Ju Lee,Wan Seob Noh ) 한국응용생명화학회 1997 Applied Biological Chemistry (Appl Biol Chem) Vol.40 No.1

Modified starches were used as additives to make tomato ketchup, and their effects on the rheological properties, serum separation and sensory characteristics of the tomato ketchup were examined. The magnitudes of the yield stress and the consistency index of the tomato ketchup with the additives, regarded as a Herschel-Bulkley fluid, were found to be in the order of ADA(acetylated distarch adipate)$gt;SA(starch acetate)$gt;HDP(hydroxypropyl distarch phosphate)$gt;RCS(raw corn starch)$gt;NS(no starch). The flow behavior indices of SA added ketchup and HDP added one were nearly constant regardless of the additive concentrations, whereas those of ADA and RCS increased with the additive concentration. In the serum separation test by centrifugation, the ADA added ketchup showed the highest stability against separation, being followed by SA$gt;HDP$gt;RCS$gt;NS. In the sensory evaluation, the magnitudes of the acceptance of the ketchup with the additives were as ADA(2%)$gt;SA(2%)$gt;RCS(2%)$gt;NS$gt;HDP(2%).

오갈피(Acanthopanax sessiliflorum Seeman) 추출액이 유산균의 생육에 미치는 영향

김선영,박근실,이수한,정승원,노완섭,Kim Sun-Young,Park Keun-Sil,Lee Su-Han,Jung Seung-Won,Noh Wan-Seob 동아시아식생활학회 2006 동아시아식생활학회지 Vol.16 No.3

This study examined the effect of medicinal herbs on the growth of 3 strains of lactic starter cultures in a MRS broth by adding a 0, 1, 3, 5, and 10% water extract. The pH, titratable acidity and OD of lactic acid bacteria were investigated in order to obtain fundamental knowledge for the development a new product, box thorn yogurt. In the case of adding the Acanthopanax sessiliflorum Seeman water extract, Streptococcus thermophilus was largely activated by the addition of the 5% extract. The growth of Lactobacillus acidophilus was activated by the extracts but it was depressed by the addition of the 3% Acanthopanax sessiliflorum Seeman water extract. Compared with the control, the growth of Bifidobacterium longum was largely activated by the addition of the 10% extract but it was depressed by the addition of the 5% Acanthopanax sessiliflorum Seeman water extract.

개량누룩의 사용에 의한 탁주의 품질개선

소명환,이영숙,노완섭 한국식품영양학회 1999 韓國食品營養學會誌 Vol.12 No.4

누룩에서 분리한 Rhizopus japonicus T2, Aspergillus oryzae L2 및 Hansenula sp. BC26을 밀기울에 접종 및 배양하여 제조한 개량누룩으로 양조한 탁주와, 기존의 발효제인 시판누룩 및 쌀입국으로 양조한 탁주의 이화학적 특성과 관능적 특성을 비교 조사하였다. 총산함량은 시판누룩 술덧 0.88%, 쌀입국 술덧 0.47%, 개량누룩 술덧 0.39%이었고, 알콜함량은 개량누룩 술덧 15.5%, 쌀입국 술덧 15.1%, 시판누룩 술덧 9.0%이었다. 환원당함량은 시판누룩 술덧 2.80%, 개량누룩 술덧 1.24%, 쌀입국 술덧 0.80%이었고, 아미노산함량은 개략누룩 술덧 0.55%, 시판누룩 술덧 0.47%, 쌀입국 술덧 0.23%이었으며, 주박량은 시판누룩 술덧 4.14%, 쌀입국 술덧 2.80%, 개량누룩 술덧 1.51%이었다. 개량누룩 탁주와 시판누룩 탁주는 부유물이 매우 느리게 침전되었지만 쌀입국 탁주는 빨리 침전되었다. 색이 좋은 순위는 개량누룩 탁주, 시판누룩 탁주, 쌀입국 탁주이었고, 향 및 맛이 좋은 순위는 개량누룩 탁주, 쌀입국 탁주, 시판누룩 탁주이었다. 이상의 결과로 볼 때 개량누룩 탁주가 시판누룩 탁주나 쌀입국 탁주보다 품질이 좋은 것으로 판단되었다. Physicochemical and sensory properties of Takju which was brewed with a modified Nuruk made by inoculation and cultivation of Rhizopus japonicus T2, Aspergillus oryzae L2 and Hansenula sp. BC26 isolated from Nuruk, were investigated, as compared with those with current fermenting agents such as commercial Nuruk and rice koji of Aspergillus kawachii. The contents of total acid were 0.88%, 0.47% and 0.39% in mash of commercial Nuruk, rice koji and modified Nuruk, respectively. The contents of alcohol were 15.5%, 15.1% and 9.0% in mash of modified Nuruk, rice koji and commercial Nuruk, respectively. The contents of reducing sugar were 2.80%, 1.24% and 0.80% in mash of commercial Nuruk, modified Nuruk and rice koji, respectively. The contents of amino acid were 0.55%, 0.47% and 0.23% in mash of modified Nuruk, commercial Nuruk and rice koji, respectively. Suspended solids were sedimented much more slowly in Takju of modified Nuruk or commercial Nuruk than in that of rice koji. Color was preferred in the order of Takju of modified Nuruk, rice koji, and commercial Nuruk. Therefore, it seemed that the Takju of modified Nuruk was better than that of commercial Nuruk or rice koji in quality.

개량누룩으로 제조한 탁주의 중요 향미성분 분석

소명환,이영숙,한성희,노완섭 한국식품영양학회 1999 韓國食品營養學會誌 Vol.12 No.4

누룩에서 분리한 Rhizopus japonicus T2, Aspergillus oryzae L2 및 Hansenula sp. BC26을 밀기울에 접종 및 배양하여 제조한 개량누룩으로 양조한 탁주술덧과, 기존의 발효제인 시판누룩 및 쌀입국으로 양조한 탁주술덧의 중요 향미성분을 분석 비교하였다. 향기성분인 isoamyl alcohol, isobutyl alcohol 및 ethyl acetate의 함량은 개량누룩 술덧이 시판누룩 술덧이나 쌀입국 술덧보다 훨씬 높았다. 주된 유기산은 개량누룩 술덧은 젖산, 푸말산 및 호박산이었고, 시판누룩 술덧은 젖산 및 초산이었으며, 쌀입국 술덧은 구연산, 젖산 및 호박산이었다. 유기산의 총량은 시판누룩 술덧 5,146 ㎎/L, 쌀입국 술덧 1,706 ㎎/L, 개량누룩 술덧 1,388 ㎎/L이었다. 주된 유리아미노산은 개량누룩 술덧은 glutamic acid, alanine, proline 및 histidine이었고, 시판누룩 술덧은 glutamic acid, proline, leucine 및 histidin이었으며, 쌀입국 술덧은 arginine, proline 및 glutamic acid이었다. 유리아미노산의 총량은 개량누룩 술덧 14,090 ㎎/L, 시판누룩 술덧 12,202 ㎎/L, 쌀입국 술덧 7,152 ㎎/L이었다. 이상의 결과들로 볼 때 개량누룩 술덧이 기존 발효제의 술덧보다 좋은 것으로 생각되었다. The major flavor compounds of Takju mash which was brewed with a modified Nuruk made by inoculation and cultivation of Rhizopus japonicus T2, Aspergillus oryzae L2 and Hansenula sp. BC26 isolated from Nuruk, were analyzed, as compared with those with current fermenting agents such as commercial Nuruk and rice koji of Aspergillus kawachii. The contents of isoamyl alcohol, isobutyl alcohol and ethyl acetate which were known as aroma compounds in Takju, were much higher in mash of modified Nuruk than in that of commercial Nuruk or rice koji. The major organic acids were lactic, fumalic and succinic acid in mash of modified, and lactic and acetic acid in mash of commercial Nuruk, and citric, lactic and succinic acid in mash of rice koji. The contents of total organic acids were 5,146㎎/L, 1,706㎎/L and 1,388㎎/L in mash of commercial Nuruk, rice koji and modified Nuruk, respectively. The major free amino acids were glutamic acid, alanine, proline and histidine in mash of modified Nuruk, and glutamic acid, proline, leucine and histidine in mash of commercial Nuruk, and arginine, proline and glutamic acid in mash of rice koji. The contents of total free amino acids were 14,090㎎/L, 12,202㎎/L and 7,152㎎/L in mash of modified Nuruk, commercial Nuruk and rice koji, respectively. Therefore, it seemed that the Takju mash of modified Nuruk was better than that of commercial Nuruk or rice koji.

변성전분의 Amylogram 특성과 팽윤력에 관한 연구

이영인,이승주,노완섭 동국대학교 산업기술연구원 1996 산업기술논문집 Vol.7 No.-

변성전분의 물리적 특성을 amylogram과 팽윤력의 관점에서 분석하였다. 호화개시온도는 변성전분이 생전분보다 낮게 나타났으며, 호화 진행 과정에서 SA(starch acetate)>ADA(acetylated distarch adipate)>RCS(raw corn starch)>HDP(hydroxypropyl distarch phosphate)의 순으로 최대점도가 높았으며, 온도가 95℃에 도달한 지점에서 전반적으로 점도는 약간 감소하였다. 95℃에서 45분간 유지시키는 동안 SA와 RCS의 점도는 감소하였으나 ADA와 HDP의 점도는 계속 증가하였다. 95℃로부터 50℃로 냉각시켜 60분간 유지하였을 때 전반적으로 점도가 상승하였는데 특히 SA가 큰 상승값을 보였다. 가열 온도와 전분의 농도를 달리하여 팽윤력을 실험한 결과, 전반적으로 전분의 농도가 증가할 수록 팽윤력은 감소하였으며, 온도가 높을 수록 팽윤력은 증가하였다. 온도가 증가하면서 SA(≤3%)와 RCS(≤1%)의 팽윤력은 유의적으로 증가하였으나 그 밖의 전분은 약간 증가하는 경향을 나타냈다. Physical properties of modified starch were analyzed in terms of amylogram characteristics and swelling power. The temperatures at beginning of gelatinization of the modified starches were lower than that of the natural starch. During gelatinization, magnitudes of the maximum viscosity were in the order of SA(starch acetate)>ADA(acetylated distarch adipate)>RCS(raw corn starch)>HDP(hydroxypropyl distarch phosphate). At the start of holding period at 95℃, the viscosities of all starches decreased. During holding period at 95℃ for 45 min, the viscosities of SA and RCS decreased, whereas those of ADA and HDP increased. After cooling down to 50℃, the viscosities of all starches increased and especially SA showed the largest increase. The swelling powers of all starches increased with the temperature and decreased with the concentration. The swelling powers of SA(≤3%) and RCS(≤1%) significantly increased with the temperature, whereas those of the others slightly increased.

豚內 副産物의 特性과 加工利用에 關한 硏究 : Ⅱ. 加熱處理가 物理的 性質과 嗜好에 미치는 영향

양철영,이상건,윤정의,허윤행,채수규,노완섭 서울保健大學 1989 論文集 Vol.9 No.1

개량누룩에 의한 탁주양조 중 미생물과 중요성분 변화

소명환,이영숙,노완섭 한국식품영양학회 1999 韓國食品營養學會誌 Vol.12 No.3

본 연구는 Rhizopus japonicus T2, Aspergillus oryzae L2 및 Hansenula sp. BC26을 살균된 밀기울에 접종 및 배양하여 제조한 개량누룩의 양조특성을 평가하기 위한 것이다. 이를 위하여 개량누룩, 시판누룩 및 쌀입국으로 각각 탁주를 담가 발효시키면서 술덧의 미생물 변화와 중요 성분 변화를 조사하였다. 효모수는 개량누룩 술덧이 시판누룩 술덧과 쌀입국 술덧보다 높게 유지되었다. 젖산균은 시판누룩 술덧에는 높게 유지되었으나 개량누룩 술덧과 쌀입국 술덧은 그렇지 않았다. pH는 모든 술덧이 1일 이후에 안정화되었으며, 개량누룩 술덧의 pH가 시판누룩 술덧이나 쌀입국 술덧의 pH보다 높게 유지되었다. 총산 함량의 증가는 개량누룩 술덧과 쌀입국 술덧은 적절하였으나 시판누룩 술덧은 지나치게 많았다. 아니노산 함량의 증가는 개량누룩 술덧과 시판누룩 술덧이 쌀입국 술덧보다 훨씬 높았다. 알콜함량의 증가속도는 개량누룩 술덧과 쌀입국 술덧이 시판누룩 술덧보다 훨씬 빨랐다. 환원당의 함량은 시판누룩 술덧과 개량누룩 술덧은 쌀입국 술덧보다 높게 유지되었다. 개량누룩은 적은 양을 사용하였음에도 발효과정중의 미생물학적 및 이화학적 특성의 변화가 정상적이었으며, 발효는 잘 진행되었다. To evaluate the characteristics of modified Nuruk made by inoculation and cultivation of Rhizopus japonicus T2, Aspergillus oryzae L2 and Hansenula sp. BC26, three different Takju mashes were made with modified Nuruk, commerical Nuruk and rice koji, and the changes in microorganisms and major components of mashes were investigated during brewing. The numbers of yeast kept higher in the mash of modified Nuruk than in that of commercial Nuruk or rice koji. The numbers of lactic acid bacteria were high in mash of commercial Nuruk, but those were not in mash of modified Nuruk or rice koji. All mashes showed stable pH in a day, and the pH kept higher in mash of modified Nuruk than in that of commercial Nuruk or rice koji. Increase in the content of total acid was moderate in mash of modified Nuruk or rice koji, but it was too much in that of commercial Nuruk. Increase in the content of amino acid was much higher in mash of modified Nuruk or commercial Nuruk than in that of rice koji. Increase in the content of alcohol was more rapid in mash of modified Nuruk or rice koji than in that of commercial Nuruk. The content of reducing sugar kept higher in mash of commercial Nuruk or modified Nuruk than in that of rice koji. A small amount of modified Nuruk accomplished favorable fermentation, showing normal patterns in microbiological and physicochemical changes during brewing.