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김명곤 ( Myung Kon Kim ),김민지 ( Min Ji Kim ),이원재 ( Won Jae Lee ),정기태 ( Gi Tae Jung ),유남수 ( Nam Soo Ryu ) 전북대학교 농업과학기술연구소 2012 농업생명과학연구 Vol.43 No.2
오미자 리큐르 제조를 위한 최적 침출조건과 조미조건을 설정하기 위하여 오미자의 첨가방법, 알코올의 침출조건 및 조미방법 등을 달리하여 품질특성을 검토한 결과 오미자 리큐르 침출기간 동안의 색도와 총산의 변화는 약간씩 있었지만 pH, 당도, 환원당의 변화는 미미하였다. 색도는 침출초기에는 적색도가 후기에는 황색도가 증가하였고 명도는 침출 기간 동안 약간씩 감소하는 경향이었다. 오미자 리큐르 제조를 위한 오미자의 적정 첨가량은 50% 알코올 농도에 20%(w/v) 첨가수준이 적절하였고 침출용 알코올의 농도 25∼50%에서는 큰 차이를 보이지 않았다. 원료 오미자의 첨가방법은 오미자 과일 및 오미자 청 모두 가능하였지만 schizandrin 함량은 오미자 과일 직접 침출법에서 높았다. 오미자 리큐르 제조를 위한 적정 감미료로 꿀, 설탕, 고과당, stevioside를 다양한 농도로 첨가하여 관능평가를 실시한 결과 맛과 향기에서는 설탕이 가장 우수한 감미료로 나타났고 설탕의 적정 감미농도는 5% 수준이었다. 숙성기간에 따른 오미자 리큐르의 관능검사 결과 6개월 이상의 숙성이 적당하였다. To establish proper methods in processing of Omija-liquor and determine the optimum processing condition, we studied the changes of main components of Omija and factors which affect on the quality of Omija-liquor during processing. The optimal ethanol concentration for Omija leaching was 50% (v/v) and the amount of Omija should be more than 20% (w/v). Moreover the suitable concentrations of alcohol for liquor processing were 30∼45%. pH and reducing sugar were not changed considerably during the whole leaching period. However, during the leaching time, redness of color was increased slightly in initial stage and yellowness in later stage. The results of sensory evaluation on Omija liquor, indicated that Omija fruits and osmotic extract of Omija could be available for Omija liquor manufacture. Sucrose was excellent as sweetener for Omija liquor compared to other sweeteners and the sugar ratio for liquor processing was 5%. Sensory evaluation test of liquor products from the perspective of appearance, odor and tastes suggested that proper period of aging was six months or more.
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사과쥬스박과 두유박으로부터 제조한 식이섬유원을 보강한 면류 제조
김용규,홍재식,김명곤,윤숙,유남수 한국농화학회 1993 Applied Biological Chemistry (Appl Biol Chem) Vol.36 No.2
Addition of the treated dietary fiber sources to wheat flour were generally decreased at Amylograph viscosity as the mixing ratio increased. Addition of the treated dietary fiber sources on the preparation of noodles increased weight and volume of cooked noodles but decreased extention force as the mixing ratio increased. The sensory test of the dietary fiber sources mixed noodles supplemented by treated soymilk residue 5% was excellent sensual properties. The properties of the dietary fiber sources mixed noodles supplemented by treated soymilk residue 10% and treated apple pomace 5% were nearly the same in the texture organoleptic properties compared with those of wheat flour noodle.
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김명곤,홍재식,윤숙,유남수 한국농화학회 1993 Applied Biological Chemistry (Appl Biol Chem) Vol.36 No.2
Apple pomace and soymilk residue which have 36.3% and 20.2% of neutral detergent fiber, respectively, were evaluated as potential dietary fiber supplement. Apple pomace showed strong functional properties as source of dietary fiber when Created with water, and n-hexane continually. The neutral detergent fiber content of treated apple pomace was 60.9% and holding capacities were 11.3g water/g and 2.01g fat/g. Canon exchange capacity was 65.0meq./100g. Soymilk residue showed good functional properties as source of dietary fiber when treated continually with water, n-hexane, acid and alkali. The neutral detergent fiber content of treated soymilk residue was 52.7% and holding capacities were 10.2g water/g and 1.52g fat/g. Canon exchange capacity was 63.7meq./100g. The color of treated dietary fiber sources were slightly shifted to darkness.
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