닭튀김 횟수에 따른 튀김닭 및 튀김유의 품질 특성의 변화

손종연(Jong-Youn Son),강근옥(Kun-Og Kang) 동아시아식생활학회 2012 동아시아식생활학회지 Vol.22 No.4

연구논문 : 한국 전통차의 생리활성 및 항산화작용

손종연 ( Jong Youn Son ),김태옥 ( Tai Ok Kim ) 한국식품조리과학회(구.한국조리과학회) 2011 한국식품조리과학회지 Vol.27 No.5

This study was investigated the antioxidative and antimicrobial activities of a water extract (70℃) of traditional Korean teas (rose, chrysanthemum, pine needles, mulberry, persimmon leaves, and green tea). Total phenol contents in rose, chrysanthemum, pine needles, mulberry, persimmon leaves, and green tea were 272.8, 74.6, 153.5, 73.5, 69.5, and 260.8 mg tannic acid/g extract, respectively, whereas total flavonoid contents were 75.1, 47.8, 26.8, 40.0, 27.9, and 99.5 mg quercetin/g extract, respectively. The order of electron donating abilities of Korean traditional tea water extracts (1 mg/mL) were : rose (96.8%) > green tea (95.3%) > pine needles (71.3%) > chrysanthemum (36.8%) > mulberry (28.9%) ≥ persimmon (28.8%). The order of nitrite-scavenging abilities at pH 1.2 (2 mg/mL) was green tea > rose > pine needles > chrysanthemum ≥ mulberry ≥ persimmon. The order of hydroxyl radical scavenging activity (5 mg/g) was chrysanthemum > mulberry > rose > persimmon leaves > pine needles > green tea. Rose extracts showed antimicrobial activity against Micrococcus luteus, Bacillus cereus, Salmonella enteritidis, and E. coli, whereas green tea extracts showed strong antimicrobial activity aginst S. enteritidis.

참깨박, 흑참깨박 및 들깨박 에탄올 추출물의 효소처리에 따른 생리활성

손종연 ( Jong Youn Son ),장성환 ( Sung Hwan Jang ) 한국식품조리과학회(구 한국조리과학회) 2013 한국식품조리과학회지 Vol.29 No.4

본 연구에서는 참깨박, 흑참깨박 및 들깨박의 80% 에탄올 추출물과 그들의 효소분해물의 총 플라보노이드와 총 페놀 함량, DPPH에 의한 전자공여능 측정, 아질산염 소거능, SOD 유사활성능, ferrous ion chelating 효과를 비교, 조사하였다. 참깨박, 흑참깨박 및 들깨박의 80% 에탄올 추출물의 총페놀 함량은 각각 116.90, 102.20 및 141.90 mg/g이었으며, 총플라보노이드 함량은 각각 64.10, 32.00 및 131.90 mg/g이었다. 참깨박, 흑참깨박 및 들깨박 추출물의 효소분해물의 총페놀 함량은 각각 413.30, 221.20 및 409.10 mg/g이었으며, 총플라보노이드의 함량은 각각 361.80, 103.30 및 345.80 mg/g이었다. 전자공여능, 아질산염 소거능, SOD 유사활성능 및 금속제거능은 80% 에탄올 추출물보다 효소분해물에서 더 높았다. 전자공여능, SOD 유사활성, Ferrous ion chelating 효과의 크기는 들깨박 > 참깨박 > 흑참깨박의 순이었으며, 아질산염소거능(pH 1.2)의 크기는 참깨박 > 들깨박 > 흑참깨박의 순이었다. This study was investigated physiological activities of enzyme hydrolysates in 80% ethanol extracts from sesame, black sesame and perilla cake. Total phenol contents in 80% ethanol extracts of sesame, black sesame and perilla cake were 116.90, 102.20 and 141.90 mg/g, respectively. Whereas total flavonoid contents were 64.10, 32.00 and 131.90 mg/g, respectively. Total phenol contents of enzyme hydrolysates in 80% ethanol extracts from sesame, black sesame and perilla cake were 413.30, 221.20 and 409.10 mg/g, respectively. Whereas total flavonoid contents were 361.80, 103.30 and 345.80 mg/g, respectively. Electron donating effects, nitrite-scavenging abilities, ferrous ion chelating effect and SOD-like activities increased by emzymatic hydrolysis. The order of Electron donating effects, nitrite-scavenging abilities and SOD-like activities by emzymatic hydrolysis was perilla > sesame > black sesame cake. And the order of nitrite-scavenging abilities(pH 1.2) was sesame > perilla > black sesame cake.

양파농축액에 대한 일부 항갈색화제의 효과

손종연(Jong-Youn Son),손홍수(Heung-Soo Son),조원대(Won-Dai Cho) 한국식품영양과학회 1996 한국식품영양과학회지 Vol.25 No.3

양파농축액에 대한 ascorbic acid, cystine citric acid 등의 갈색화 억제 효과 및 이들간의 조합에 의한 갈색화 억제에 대한 상승작용의 여부를 조사하고자 하였다. 양파농축액에 대한 갈색화 억제 효과는 cysteine 첨가의 경우 가장 높게 나타났으며 citric acid 첨가의 경우 비교적 낮았다. 또한 ascorbic acid 첨가시 오히려 갈색화를 촉진시켰다. Cysteine은 모든 첨가 농도(0.1~0.5%)에서 갈색화 억제 효과를 보였으나 0.3% 이상의 농도에서의 억제 효과는 큰 차이를 보이지 않았다. Cysteine에 대한 citric acid의 상승작용은 ascorbic acid 보다 큰 것으로 나타났다. 갈색화 반응에 대한 활성화 에너지는 cysteine과 citric acid를 첨가한 양파농축액이 62J/㏖, 대조 양파농축액이 73J/㏖로 대조구에 비해 낮았으며, 온도계수 또한 cysteine과 citric acid를 첨가한 양파농축액이 대조구 보다 0.3 정도 낮게 나타났다. Using cystine, ascorbic acid and citric acid, retarding and synergistic effect on the browning reaction of onion juice concentrate was evaluated. Cysteine retarded the browning reaction most effectively followed by citric acid; on the contrary, ascorbic acid accelerated rather than retarded the reaction at the concentration of 0.1%. The retarding effect of cysteine increased abruptly up to concentration of 0.3% and remained unchanged. Citric acid acted more effectively than ascorbic acid in terms of synergism. The browning reaction of onion juice concentrate exhibited activation energies of 62J/㏖ with cysteine and citric acid as compared to 73J/㏖ for control. Q_(10) was determined to be 2.52 and 2.38 for control, 2.2 and 2.09 for treatment in the temperature range of 30~40℃ and 40~50℃, respectively.

밀, 쌀, 현미 및 보리로 제조한 시판 국수류의 항산화 특성

손종연(Son, Jong-Youn),강근옥(Kang, Kun-Og) 한국외식산업학회 2014 한국외식산업학회지 Vol.10 No.2

육두구의 생리활성에 관한 연구

손종연 ( Jong Youn Son ),복진흥 ( Jin Heuing Bok ),죽전보지 ( Yasutuki Takeda ),안등공일 ( Kouichi Ando ) 한국조리과학회 2007 한국식품조리과학회지 Vol.23 No.1

연구논문 : 닭튀김유의 품질 특성에 대한 Oil-water fryer의 효과

손종연 ( Jong Youn Son ),강근옥 ( Kun Og Kang ) 한국식품조리과학회(구 한국조리과학회) 2012 한국식품조리과학회지 Vol.28 No.4

This study was investigated the effect of an oil-water fryer on quality properties of deep frying oil used for chicken. The acid and conjugated dienoic acid values of frying oil using an oil-water fryer were lower than those using a deep fat fryer, whereas the iodine value of frying oil using an oil-water fryer was higher than that using a deep fat fryer. The peroxide values of frying oil did not increase with frying number. Frying oil with an oil-water fryer had lower palmitic acid, stearic acid and oleic acid, and higher linoleic and linolenic acid contents than those with a deep fat fryer. The contents of trans-fatty acids in frying oil using a deep fat fryer and oil-water fryer after frying 110 chickens were 0.75% and 0.47%, respectively. The benzopyrene contents of frying oil using a deep fat fryer and an oil-water fryer after frying 110 chickens were 2.20 and 1.61 μg/kg, respectively.

기능성 부재료를 첨가한 시판 국수류의 항산화 특성

손종연(Jong-Youn Son),강근옥(Kun-Og Kang) 동아시아식생활학회 2014 동아시아식생활학회지 Vol.24 No.2

향신료 메탄올 추출물의 항산화 및 항균효과

손종연(Jong-Youn Son) 한국식품영양과학회 2010 한국식품영양과학회지 Vol.39 No.5

본 연구에서는 메탄올로 추출한 향신료 추출물(생강, 마늘 양파, 산초 및 후추)의 총 페놀 및 총 플라보노이드 함량, 전자공여능, 아질산염 소거능, 항산화 및 항균효과에 대하여 비교, 조사하였다. 생강, 마늘, 양파, 산초 및 후추 메탄올 추출물의 총 페놀 함량은 각각 20.3, 10.0, 4.3, 6.6 및 12.8%이 었으며, 총 flavonoid 함량은 각각 19.3, 1.0, 0.5, 3.4 및 7.9% 이었다. 아질산염 소거능(2,000 ppm)은 생강(67.2%)> 후추 56.8%)> 산초(39.7%)> 마늘(26.6%)> 양파(19.6%)의 순이었다. 항균효과의 경우, 생강 메탄올 추출물은 Bacillus cereus에 대해서, 마늘 추출물은 Salmonella enteritidis에 대해서 항균효과를 보였다. 양파 추출물은 모든 균에 대하여 항균효과를 보이지 않았다. DPPH radical 소거능은 ascorbic acid> 생강 추출물> BHT> 후추 추출물> 산초 추출물> 마늘 추출물> 양파 추출물의 순이었다. Linoleic acid 기질에서의 향신료 추출물(0.05%)의 항산화효과는 BHT (0.02%)> 생강> 산초> 후추> 마늘> α-tocopherol(0.02%) > 양파의 순이었고, linoleic acid 에멀젼 기질에서의 항산화 효과는 BHT> α-tocopherol> 생강> 후추> 산초> 마늘> 양파의 순이었다. This study investigated the antioxidant activities and antimicrobial effects of MeOH extracts from some spices. The total flavonoid contents of MeOH extracts from ginger, garlic, onion, Chinese pepper (Zanthoxylum schinifolium) and black pepper (Piper nigrum) were 20.3%, 10.0%, 4.3%, 6.6% and 12.8%, while the total phenol contents were 19.3%, 1.0%, 0.5%, 3.4% and 7.9%, respectively. The order of the nitrite-scavenging abilities of spice extracts were ginger> black pepper> Chinese pepper> garlic> onion (p<0.05). MeOH extract from ginger showed antimicrobial activity to Bacillus cereus, and garlic extract showed strong antimicrobial activity to Salmonella enteritidis. However, onion extract did not show any antimicrobial activity. The electron donating ability of MeOH extract from ginger was markedly higher than those of garlic, Chinese pepper, black pepper and onion extracts. Antioxidative activities in linoleic acid substrates were in order of BHT> ginger> Chinese pepper> black pepper> garlic> α-tocopherol> onion. Antioxidative activities in linoleic acid emulsion substrates were in order of BHT> α-tocopherol> ginger> black pepper> Chinese pepper> garlic> onion.

통밤을 첨가한 탁주의 품질특성 및 생리활성

손종연,정일진,Son, Jong-Youn,Jung, Il-Jin 한국식품조리과학회 2014 한국식품조리과학회지 Vol.30 No.6

This study investigated the quality characteristics and physiological activities of takju prepared with whole chestnut (15%, 30% and 50% with steamed rice) during fermentation. The pH level began to decrease after the secondary brewing stage. The total acid as well as the organic acid content increased during fermentation. Lactic acid and succinic acid were the main organic acids in takju fermented with whole chestnut. The level of total sugar and reducing sugars in takju fermented with whole chestnut increased at the first brewing stage and then slowly decreased after 4 days of fermentation. Also, the total number of viable cells and microbial populations such as lactic acid bacteria and yeast in the treatments increased to about 108 CFU/mL after 1 days of fermentation and then decreased gradually afterward. The ethanol content in takju fermented with whole chestnut rapidly increased during the initial 4 days of fermentation, to a maximum content of 18.2% after 8 days. The colour values of the treatments did not show any significant differences between 0% and 15% chestnut content. However L value decreased, while the a and b values increased when the whole chestnut content above 30%. The total polyphenol level, electron donating ability, nitrite-scavenging ability and ferrous ion effect also increased as the ratio of whole chestnut increased. Sensory scores of takju fermented with 15% chestnut were greater than those of takju prepared by other treatments.