양배추 Coleslaw 제조 중 HACCP 설정을 위한 식초를 이용한 E. coli 제어

류동걸(Dongkul Ryu),고재민(Jaemin Ko),박수형(Suhyoung Park),안길환(Gilhwan An) 충남대학교 농업과학연구소 2010 농업과학연구 Vol.37 No.3

Cabbage, the main material of coleslaw was not safely washed because it is uneven and tightly layered. In this study, vinegar was used to control the number of E. colin cabbage for coleslaw production. When cabbage was soaked in 10% acetic acid, The number of bacteria was reduced by 10?³ was survived after 5min and 10?? after 30min. After soaking, 15-20% (w/w of cabbage) of 10% acetic acid was remained in chopped cabbage. Spraying 10% acetic acid up to 3% of cabbage weight decreased the number of bacteria by 1/1000 after 60min. Spraying 3% (v/w of cabbage) of vinegar containing 10% acidity decreased the bacteria by 2/3 after 20min but no further decrease was observed. This result indicated that vinegar can be used only in the case that contamination is low.

무와 비교한 콜라비의 성분분석

최승현,류동걸,박수형,안경구,임용표,안길환,Choi, Seung-Hyun,Ryu, Dong-Kul,Park, Su-Hyoung,Ahn, Kyoung-Gu,Lim, Yong-Pyo,An, Gil-Hwan Korean Society of Horticultural Science 2010 원예과학기술지 Vol.28 No.3

무의 소비에 있어서 주된 문제점은 glucosinolate에 의한 쓴맛과 매운맛이다. 최근에 무의 문제점을 보완할 수있는 콜라비가 한국에 도입되어 제주도에서 월동재배가 이루어지고 있다. 두 작물의 식감과 맛이 비슷하여 품질을 비교 분석하였다. 콜라비의 환원당, cellulose, pectin의 함량은 무보다 낮았다. 식감은 콜라비가 무보다 더 단단한 것으로 나타났으며, 아미노산의 함량은 콜라비가 무보다 약 2.7배 정도 높았다. 특히 aspartate, glutamate, arginine과 같은 수용성 유리 아미노산의 함량이 무보다 콜라비에서 3배 정도 높게 나타났다. 총 glucosinolate 함량은 콜라비가 무의 내부 보다 12.4배, 외부 보다 28.5배로 각각 낮았다. 관능평가에서 콜라비의 쓴맛과 매운맛이 무보다 적게 나타났다. 항암성분으로 알려진 glucoraphanin은 무 보다 콜라비에 더 많이 함유되어 있는 것으로 나타났다. 콜라비의 환원당 함량이 무에 비해 적음에도 불구하고 관능평가에서 무보다 콜라비가 더 달다는 결과가 나왔다. 이는 무보다 콜라비가 더 많은 수용성 유리 아미노산을 함유하기 때문일 것이라 생각된다. 결과적으로 콜라비는 맛과 기능적인 면에서 무보다 높게 나타나 소비가 증가될 것으로 예상된다. The major deterring factor of radish consumption is bitter and pungent tastes caused by glucosinolates. Recently kohlrabi was introduced in Korea and mainly cultivated in Jeju Island during winter. Since the texture and taste of kohlrabi are similar to radish, the kohlrabi is expected to substitute radish. This study was done to compare compositional quality between kohlrabi and radish. The kohlrabi contained less reducing sugars, cellulose and pectin than the radish. The kohlrabi had harder texture than the radish. The total amino acid content in the kohlrabi was 2.7-fold higher than that in the radish. Especially hydrophilic amino acids including aspartate, glutamate and arginine, were about 3-fold higher in the kohlrabi, suggesting that the kohlrabi was more palatable than the radish. The total contents of glucosinolates in the radish in inner and outer section were higher than those in the kohlrabi by 12.4- and 28.5-fold, respectively. In a sensory test, the kohlrabi was evaluated less bitter and pungent than the radish. The kohlrabi contained more glucoraphanin, an anticancer compound, than the radish. Furthermore, the sweetness of the kohlrabi was evaluated higher than that of the radish, though kohlrabi contained less reducing sugars, probably due to high contents of hydrophilic amino acids. In conclusion, the kohlrabi was evaluated as more favorable in taste and contained more functional compounds than the radish, and thus it can be a good replacement vegetable for radish.

Increase of Phenolic Compounds in New Chinese Cabbage Cultivar with Red Phenotype

강남,정선옥,이조은,류동걸,임용표,박수형,이찬호,송준호,김기준,박종태,안길환 한국원예학회 2013 Horticulture, Environment, and Biotechnology Vol.54 No.1

A newly developed red Chinese cabbage (Brassica rapa ssp. campestris; CC) was analyzed to determine the changes in functional compounds, especially in phenolic compounds. In the red CC, cyanidin was the major anthocyanidin,with 4.11 mg・g-1 dry weight (dw), while pelargonidin and peonidin were minor components. The control CC, however,contained no anthocyanidins. In both CCs, four hydroxycinnamic acids were detected, and sinapic acid was the principal compound found. Hydroxycinnamic acids in the red CC were significantly more abundant than were those in the control,by a factor of 1.4-13.3. Quercetin was the principal flavonol in the red CC, with 2.7 mg・g-1 dw, whereas it was the flavonol with the lowest concentration in the control CC (0.5 mg・g-1 dw). Kaempferol and isorhamnetin concentrations were also increased in the red CC by 1.41- and 3.10-times, respectively. The results imply that, due to the common synthetic pathways of the phenolic compounds, the creation of a red phenotype from the presence of anthocyanidin increased the levels of flavonols and phenolic acids. Pectin, reducing sugar, and cellulose levels in the red CC indicate that the red CC could be preferred by consumers because of its better taste. Consequently, the new red CC,by accumulating significant amounts of the bioactive anthocyanidin, has significant value for human nutrition.

낮고 반복된 저장 온도의 밥솥에서 밥의 색 및 미생물 성장에 미치는 효과

나혜정(Hye-Jung Na),류동걸(Dong-Kul Ryu),이윤기(Yun-Gi Lee),오용택(Yong-Taek Oh),안길환(Gilhwan An) 한국식품영양과학회 2009 한국식품영양과학회지 Vol.38 No.7

보온 밥솥에서 보관 중인 밥의 품질을 개선하기 위하여 기존의 밥솥보온 온도인 75℃에 비하여 45~65℃로 반복 순환시켜 낮게 유지시켰다. 이렇게 낮게 유지시켰을 때 미생물의 오염, 밥의 변색, 환원당의 생성에 관하여 연구를 진행하였다. B. cereus와 B. subtilis는 45~65℃와 75℃에서 모두 사멸되었다. E. coli는 75℃에서는 약간의 colony forming unit의 증가가 있었으나 45~65℃ 반복 순환 온도에서는 증식이 거의 없었다. CIE 변수인 황변도( Δb) 값의 변화는 3일 간의 저장에서 45~65℃에서는 2.18이 75℃에서는 9.12 증가되었다. 환원당의 경우 미생물의 증식이 없었던 45~65℃와 75℃에서 모두 생성되지 않았다. 결론적으로 밥의 45~65℃에서 저장은 기존의 75℃에 비하여 미생물의 증식을 막고, 3일간의 저장에서 4.2배의 갈변을 감소시켜 품질의 저하를 방지하는데 우수하였다. To improve the quality of boiled rice after storage in rice cookers, temperature was controlled at a lowered condition (45~65℃ repeated temperature cycling), compared to the present commercial rice cookers (75℃). The effect of lowered temperature cycling on the microbial growth, color of rice, and reducing sugar production was measured. The bacteria Bacillus cereus and B. subtilis were killed at 75℃ and 45~65℃ cycling. The temperature cycling at 45~65℃ prevented an increase in colony forming unit of E. coli more than the steady temperature at 75℃. Browning during storage was significantly decreased at 45~65℃ cycling, compared to 75℃. The yellowness increase ( Δb value of CIE parameters of the colorimeter) after the 3-day storage was 2.18 at 45~65℃ cycling whereas 9.12 at 75℃. Reducing sugar was not produced at 75℃ and 45~65℃ cycling but produced at 30℃ because of the microbial growth. In conclusion, the temperature cycling at 45~65℃ can improve the quality of stored boiled rice by decreasing the browning and inhibiting the microbial growth.

인삼의 적변을 유발하는 세균에 대하여 항균활성을 가지는 방선균 선발 및 동정

한성희(Sung-Hee Han),류동걸(Dongkul Ryu),최승현(Seung-Hyun Choi),최재을(Jae Eul Choi),안길환(Gilhwan An) 충남대학교 농업과학연구소 2010 농업과학연구 Vol.37 No.2

Rusty root, the browning disease on ginseng, decreases quality and value. Recent studies indicated that endophytic bacteria could be a possible cause of rusty root. Actinomycetes antagonistic to the rusty-root-causing bacteria were isolated from soil. Twenty nine out of 932-isolates of Actinomycetes from soil showed antibacterial activity against Agrobacterium tumefaciens and Pseudomonas veronii an endophytic isolate in ginseng. The strongest antibacterial strain(ATO4O104) was classified based on 16S rDNA sequence. The Actinomycetes strain, ATO4O104, isolated in soil of USA volcano national park was identified as Streptomyces adephospholyticus. To test plant toxicity, radish seeds were sprouted with the culture of S. adephospholyticus and it did not show any harmful effect. The butanol partition out of n-hexane, ethyl acetate, butanol, and water partions showed the highest antibacterial activity.

Composition Analysis between Kohlrabi (Brassica oleracea var. gongylodes) and Radish (Raphanus sativus)

Seung-Hyun Choi(최승현),Dong-Kul Ryu(류동걸),Suhyoung Park(박수형),Kyoung-Gu Ahn(안경구),Yong-Pyo Lim(임용표),Gilhwan An(안길환) 한국원예학회 2010 원예과학기술지 Vol.28 No.3

무의 소비에 있어서 주된 문제점은 glucosinolate에 의한 쓴맛과 매운맛이다. 최근에 무의 문제점을 보완할 수 있는 콜라비가 한국에 도입되어 제주도에서 월동재배가 이루어지고 있다. 두 작물의 식감과 맛이 비슷하여 품질을 비교분석하였다. 콜라비의 환원당, cellulose, pectin의 함량은 무보다 낮았다. 식감은 콜라비가 무보다 더 단단한 것으로 나타났으며, 아미노산의 함량은 콜라비가 무보다 약 2.7배 정도 높았다. 특히 aspartate, glutamate, arginine과 같은 수용성 유리 아미노산의 함량이 무보다 콜라비에서 3배 정도 높게 나타났다. 총 glucosinolate 함량은 콜라비가 무의 내부 보다 12.4배, 외부 보다 28.5배로 각각 낮았다. 관능평가에서 콜라비의 쓴맛과 매운맛이 무보다 적게 나타났다. 항암성분으로 알려진 glucoraphanin은 무 보다 콜라비에 더 많이 함유되어 있는 것으로 나타났다. 콜라비의 환원당 함량이 무에 비해 적음에도 불구하고 관능평가에서 무보다 콜라비가 더 달다는 결과가 나왔다. 이는 무보다 콜라비가 더 많은 수용성 유리 아미노산을 함유하기 때문일 것이라 생각된다. 결과적으로 콜라비는 맛과 기능적인 면에서 무보다 높게 나타나 소비가 증가될 것으로 예상된다. The major deterring factor of radish consumption is bitter and pungent tastes caused by glucosinolates. Recently kohlrabi was introduced in Korea and mainly cultivated in Jeju Island during winter. Since the texture and taste of kohlrabi are similar to radish, the kohlrabi is expected to substitute radish. This study was done to compare compositional quality between kohlrabi and radish. The kohlrabi contained less reducing sugars, cellulose and pectin than the radish. The kohlrabi had harder texture than the radish. The total amino acid content in the kohlrabi was 2.7-fold higher than that in the radish. Especially hydrophilic amino acids including aspartate, glutamate and arginine, were about 3-fold higher in the kohlrabi, suggesting that the kohlrabi was more palatable than the radish. The total contents of glucosinolates in the radish in inner and outer section were higher than those in the kohlrabi by 12.4- and 28.5-fold, respectively. In a sensory test, the kohlrabi was evaluated less bitter and pungent than the radish. The kohlrabi contained more glucoraphanin, an anticancer compound, than the radish. Furthermore, the sweetness of the kohlrabi was evaluated higher than that of the radish, though kohlrabi contained less reducing sugars, probably due to high contents of hydrophilic amino acids. In conclusion, the kohlrabi was evaluated as more favorable in taste and contained more functional compounds than the radish, and thus it can be a good replacement vegetable for radish.