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유광원,이승은,최혜선,서형주,라경수,최장원,황종현 한국식품과학회 2012 Food Science and Biotechnology Vol.21 No.1
To obtain a useful mold strain in rice-doenjang production, enzyme activities were investigated in rice and wheat koji prepared with 13 different strains isolated from traditional Korean meju. The CJCM-4 strain, which had been selected as a superior strain for the production of protease, was identified as Aspergillus oryzae by the gene sequence of the ITS-5.8S rDNA region as well as aflatoxin production capacity. The enzyme activities of koji prepared with CJCM-4 according to the polishing degree of rice bran were examined. The enzyme activities of koji prepared with 70% milling degree of rice bran were higher than those of other kojis. Protease activity showed its highest level on day 3 at 30oC. Glucoamylase activity showed its highest level on day 2 at 30oC. The optimum enzyme production of koji was determined at different conditions such as incubation time, temperature, moisture, and inorganic salt content. The optimum ratio of water added to the rice for the production of enzymes was 35% on the dry basis of the rice, and the optimum temperature was 25oC. When inorganic salts were added to increase enzyme activity, the combined addition of 0.15% CaCO3 and 0.05% NaH2PO4 resulted in the highest enzyme activities.
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유광원,배윤정,배유정,주가영,김채영,윤지혜,이경행 한국식품영양학회 2020 韓國食品營養學會誌 Vol.33 No.6
To analyze the quality characteristics of soybean (Glycine max), the approximate analysis, physical properties, mineral and free sugar content of domestic soybean cultivars were analyzed. The moisture content was about 9.15~11.84%. The fat content of Cheonga, Taekwang, and Jinpung cultivars were 17.93~18.37%, which was significantly higher than that of others. Protein content of Cheonga and Seonyu were 36.15~36.70%, significantly higher than that of others. As for the weight and shape of soybeans, the Daewon was the largest allele, and the seed cover ratio was the highest in the Seonyu. In terms of water absorption rate, the Seonyu showed the highest absorption rate at 246.19%, and the Daewon showed the lowest absorption rate. Soaked soybeans had a hardness of 2.80~4.73 kg/cm2, which did not show low hardness in the sample with high moisture absorption. The grinded soybeans showed higher lightness and yellowness values than the raw soybeans, and the redness was decreased. Soybean minerals contained high K, P, Mg, and Ca content. Overall, The Taekwang contained more minerals than others. Stachyose, sucrose, glucose and fructose were detected as free sugars in soybeans. The total free sugar content of Taekwang was the lowest at 3.47%, and the Cheonga (6.80%) was the highest.
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가시오가피와 감초 추출물을 첨가한 저 나트륨 김치의 발효특성과 면역 활성능
유광원,서형주,황종현,Yu, Kwang-Won,Suh, Hyung-Joo,Hwang, Jong-Hyun 한국식품영양학회 2012 韓國食品營養學會誌 Vol.25 No.4
건강 기능성을 강조한 김치를 개발하기 위하여 대체염을 사용한 저 나트륨 김치 제조 시 선행연구결과에서 면역 활성이 우수했던 가시오가피와 감초의 추출물을 일정 농도로 첨가한 후 $10^{\circ}C$에서 숙성하면서 경시적으로 발효특성과 면역 활성능을 조사하였다. 대체염과 가시오가피와 감초의 추출물을 첨가한 저 나트륨 김치는 대조구인 일반김치에 비하여 pH 저하는 완만하여, 발효 7일차에 일반김치는 초기 pH 5.5에서 4.14로 저하하였는데 비하여, 저 나트륨 김치는 초기 pH 5.83~5.88에서 4.26~4.32이었으며, 산도의 경우에는 저 나트륨 김치가 오히려 산 생성이 높아 발효 7일차에 일반김치가 0.7인데 비하여 저 나트륨 김치는 0.8~0.84에 이르렀다. 발효 중 염도 변화는 대체염과 가시오가피와 감초의 추출물을 이용한 저 나트륨 김치군은 1.72~1.98%, 대조구의 염도는 2.3~2.57%의 분포를 보임으로써 75~77%의 염도 수준에 이르며, 나트륨함량으로는 일반김치의 $65{\pm}1%$ 수준에 해당된다. 유산균의 경우에는 일반김치에 비하여 가시오가피와 감초의 추출물을 첨가한 저 나트륨 김치가 유산균 증식이 높아 발효 6일차에 유산균의 증식이 가장 높아 일반염을 사용한 대조구 김치의 경우에는 Lactobacillus spp.가 $2.3{\times}10^8cfu/g$, Leuconostoc spp.가 $2.8{\times}10^6cfu/g$ 이었는데 비하여 대체염과 가시오가피 추출물 5%를 사용한 저 나트륨 김치의 경우에는 Lactobacillus spp.가 $3.5{\sim}5.4{\times}10^8cfu/g$, Leuconostoc spp.는 $6.1{\times}10^6cfu/g$으로 더 높아 대체염과 가시오가피와 감초의 추출물을 이용한 저 나트륨 김치의 경우가 유산균 증식이 활발하고, 이에 따라 산생성력이 높은 것으로 생각되었다. 가시오가피(AS)와 감초(GU)가 첨가된 저 나트륨 김치의 숙성과정 중 마크로파지 활성을 측정한 결과, AS 5%가 첨가된 Salt-RA kimchi는 숙성 6일째(식염수 대조군의 2.78배, 시료 $100{\mu}g/m{\ell}$), GU 5%가 첨가된 Salt-RG kimchi는 숙성 9일째(2.02배)에 AS나 GU가 첨가되지 않은 시료대조군(Salt-RA kimchi)보다 유의적으로 활성이 증진되었다. 또한, AS와 GU를 각각 3%씩 첨가한 저 나트륨 김치는 AS가 첨가된 저 나트륨 김치의 쓴맛을 개선할 뿐만 아니고, AS 첨가 저 나트륨 김치(김치 대조군보다 1.39배)보다는 낮을지라도 숙성 6일째에 저 나트륨 대조군 김치보다 마크로파지 활성을 유의적으로 증진시켰다(김치 대조군보다 1.28배). This study investigated the fermentative characteristics and immunomodulating activity in Kimchi added with various salts (salt replacement and herb-salt with Acanthopanax senticosus and Glycyrrhizae uralensis) for the reduction of Na concentration in Kimchi. Kimchi using a salt replacement and herb-salt showed a higher level of acidity (0.8~0.84%) than that of the control (0.7%) at 7-day fermentation. Kimchi using a salt replacement and herb-salt showed a lower level of salinity (1.72~1.98%) than that of control (2.3~2.57%) during fermentation. The growth of Lactobacillus spp. and Leuconostoc spp. recorded the highest level ($2.3{\times}10^8$ and $2.8{\times}10^6cfu/g$, respectively) in control at 6 day-fermentation. However, those levels in Kimchi prepared with salt replacement and herb-salt were $3.5{\sim}5.4{\times}10^8$ and $6.1{\times}10^6cfu/g$, respectively. It is assumed that the high level of acidity of Kimchi prepared with salt replacement and herb-salt was caused by the increase in the growth of Lactobacillus spp. and Leuconostoc spp.. When the macrophage stimulating activity of salt replacement kimchi (Salt-R kimchi) supplemented with hot-water extract from Acanthopanax sentisus (AS) or Glycyrrhiza uralensis (GU) was investigated on aging period, Salt-RA kimchi with AS 5% at 6 days (2.78-fold of saline control at $100{\mu}g/m{\ell}$) and Salt-RG kimchi with GU 5% at 9 days (2.02-fold) significantly increased compared to the Salt-RA kimchi without AS or GU. In addition, Salt-RAG kimchi with AS 3% and GU 3% improved the bitter taste of Salt-RA and potently stimulated the macrophage at 6 days (1.28-fold of Salt-R kimchi) even though its activity was lower than Salt-RA (5%, 1.39-fold).
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유광원,노동욱,서형주 한국식품영양학회 1997 韓國食品營養學會誌 Vol.10 No.3
양파 가수분해물의 갈색화는 비효소적 갈색화로 양파에 존재하는 페놀성 물질이 관여하는 듯하므로 이를 확인하고자 여러 침지용매를 이용하여 페놀성 물질의 제거와 갈색도의 관계를 검토하였다. 메탄올, 에탄올 등 용액에 양파를 2시간 침지 후 침지액에서의 페놀성 물질의 함량은 메탄올과 에탄올의 침지액에서 25.1㎎/ml과 24.9㎎/ml의 페놀성 물질이 제거되었으며, 420nm에서 흡광도는 0.26과 0.22로 물을 이용한 경우보다 높았다. 침지처리 후 제조한 양파 가수분해물의 L값은 메탄올과 에탄올 처리시 81.92와 75.96으로 높은 값을 보였으며, 적색도의 지표인 a값은 물로 침지한 경우 16.41로 높은 값을 보였다. 에탄올의 농도에 따른 갈색화 억제 효과는 80% 이상의 농도를 가진 에탄올 처리시 많은 양의 페놀성 물질이 제거되었으며, 420nm에서 측정한 흡광도 역시 에탄올의 농도가 증가할수록 감소되는 경향을 보였다. L값과 b값 역시 에탄올의 농도가 증가할수록 감소되는 경향을 보였으나, 적색의 지표인 a값은 증가하는 경향을 보였다. 80% 에탄올에 2시간 침지처리하여 만든 양과 가수분해물과 갈색화 억제제로 알려진 시스테인을 0.1% 첨가한 양파 가수분해물의 갈색도를 비교한 결과, 에탄올 침지 처리한 후 제조한 양파 가수분해물의 갈색도가 현저히 낮았다. In the present study, an attempt was made to investigate the effects of steeping treatment on browning of onion hydrolysate. After steeping treatment with solvents, phenols content of methanol and ethanol were showed 25.1 ㎎/ml and 24.9㎎/ml. And absorbance of methanol and ethanol was showed 0.26 and 0.22. L and b value of treatment with methanol and ethanol were lower than other solvents. Browning reaction of onion hydrolysate was decreased with increasing concentration of ethanol. Treatment of above 80% ethanol was effective to remove phenols and was showed a low color intensity. Treatment with 80% ethanol was more effective than addition of cystein to remove phenols and to decrease browing degree.
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유광원,황종현,금종화,이경행,Yu, Kwang-Won,Hwang, Jong-Hyun,Keum, Jong-Hwa,Lee, Kyung-Haeng 한국식품영양학회 2016 韓國食品營養學會誌 Vol.29 No.5
To enhance the physiological activities and reduce the off-flavor of garlic in kimchi, we manufactured kimchi seasoning replaced with 25~75% black garlic, we evaluated microbiological, physico-chemical and sensory evaluation. The changes of total aerobic and lactic acid bacteria were similar between the control and the kimchi seasoning replaced with black garlic during storage periods. The lightness of the kimchi seasoning replaced with black garlic was lower than that of the control and decrease of lightness was proportional to the concentration of black garlic. The redness and yellowness of the kimchi seasoning replaced with black garlic were decreased to the concentration of added black garlic and changes of the redness in all the samples were slightly increased during storage periods. But the yellowness did not change during storage periods. The changes of pH and acidity did not differ between the control and the samples of replaced with black garlic during storage periods. The sensory parameters including taste and flavor did not differ among treatments during storage periods. But color and overall acceptance of the control and sample replaced with 25% black garlic were higher than those of the samples replaced with 50 and 75% black garlic.
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