한국 야생다의 (野生茶) 유연성에 관한 연구

은종방,이정석,김동연 ( Jong Bang Eun,Chong Seok Lee,Dong Youn Kim ) 한국산림과학회 1984 한국산림과학회지 Vol.66 No.1

In order to compare the variation of Korean native Yea plants, the botanical specimens of the two introduced varieties and the wild varieties collected from 49 places were made. The leaf and flower types from them were investigated. 1) About 78% of the wild tea `plants were existed in hamboo thicket or in forest, and 95% were grown in the southward inclined place. 2) The wild tea plants were distributed in the region from 34°27` north to 35°43` north of latitude, but most of them were grown in the region of 35 degree north of latitude. 3) The leaf types of wild tea plants were elliptical and oblong, but onr oval type of leaf was found in the Mando¨ksa, Kangjin. 4) The Leaf sizes of wild tea plants were 14.74 0.57 × 5.72 ± 0.24㎝ in the large leaf and 12.16 1.57 × 3.53 0.41㎝ in the small leaf. 5) There were two leaf types that one is acuminate, coriaceous, reticulate, dark green, and the other is obtuse, chartaceous, rugose, deep green. 6) There were not much difference between varieties in the flower types, only except the trait of Yongjang. 7) Among the wild tea plants, it was considered that Yongjang-type variety would he a variant or hybrid of bohea-variety (chinese-variety) and Waun-type variety would he a variant or hybrid of macrophylla variety and General-type variety would be a degenerated variant of Waun-type or another hybrid.

찹쌀 벼 도정도가 진양주의 품질에 미치는 영향

은종방(Jong-Bang Eun),김철암(Tie-Yan Jin),왕명현(Myeong-Hyoen Wang) 한국식품과학회 2007 한국식품과학회지 Vol.39 No.5

찹쌀의 도정도가 진양주에 미치는 영향을 조사하기 위해 도정도를 달리하여 진양주를 제조하여 그의 이화학적 특성과 품질 특성을 조사하여 진양주 제조에 적합한 도정도를 찾고자 하였다. 14일간 발효 후 최종 pH는 10분도미를 원료로 제조한 진양주가 4.21, 7분도미가 4.16, 5분도미가 3.84, 찹쌀 현미가 3.43으로 나타내었고 총산은 찹쌀 현미, 5, 7, 10분도미가 원료로 제조한 진양주가 각각 2.03, 1.83, 1.75, 1.76%로 나타내었다. 총당의 함량은 찹쌀 현미와 분도미를 원료로 한 진양주가 6.38%와 6.38로 나타내었고 7과 10분도미로 제조된 진양주가 5.54%와 5.40%로 나타내었다. 에탄올 함량은 7과 10분도미를 원료로 한 진양주가 15.5%와 15.4%로 찹쌀 현미와 5분도미를 원료로 한 진양주 14.5%와 14.4%보다 높게 나타내었다. 색도 중 L값은 도정도가 높을수록 더 높게 나타났으나 b값은 낮게 나타내었다. 전체적 호도는 7과 10분도미를 원료로 진양주가 각각 5.45와 5.35로 찹쌀 현미와 5분도미를 원료로 한 진양주보다 높게 나타내었다. 이화학적 특성, 품질 특성, 원료에 대한 수율을 고려해 볼 때 진양주는 7분도미로 제조하는 것이 바람직하다고 생각되었다. The physicochemical characteristics and sensory properties of Jinyangju were investigated at different degrees of milling (DOM; 0, 5, 7, and 10%) of waxy glutinous rice after 2 weeks of fermentation. The final pH values were 3.50, 3.84, 4.16, and 4.21 at the DOMs of 0, 5, 7, and 10%, respectively. The final total acidities were 1.21, 1.16, 0.94, and 0.91%; final total sugar contents were 6.38, 6.51, 5.54 and 5.40%; and final alcohol contents were 14.50, 14.50, 15.50, and 15.40%, respectively. Hunter L-value of the DOM 5% rice was lower those of the DOM 7% and 10% rice, but its Hunter b-value was higher than those of the DOM 7% and 10% rice. However, Hunter a-value of the Jinyangju were not significantly different among the samples (p>0.05) Hunter L-value. The Jinyangju made with the DOM 7% rice showed the highest overall sensory preference.

감귤과육 및 과피의 식이섬유와 플라보노이드 검색 및 정량

은종방(Jong-Bang Eun),정영민(Young-Min Jung),우건조(Gun-Jo Woo) 한국식품과학회 1996 한국식품과학회지 Vol.28 No.2

저염건 조기의 냉동저장 중 화학적 변화

은종방(Jong Bang Eun),이진철(Jin Cheol Lee),정동옥(Dong Ok Chung) 한국수산과학회 1997 한국수산과학회지 Vol.30 No.4

Changes of chemical and nutritional composition were investigated in low salt-dried Yellow corvenia muscle during frozen storage at -20℃. Moisture content of Yellow corvenia was not significantly changed until after 5 months frozen storage. Salinity was 0.28% in fresh Yellow corvenia and 2.30% in the salted sample. Acidity of the fish muscle was increased in excess of 5 months storage. TBA value was increased by a little amount untel 1 month of storage and significantly increased in 3 months of storage. Free fatty acid was increased during frozen storage with rapid increase up to 1 month storage. VBN was increased after 1 month storage and amino type nitrogen was increased in 5 months of storage. Major free amino acids were glutamic acid, alanine, glycine and lysine, and composition ratio of most free amino acids were not changed untel after 5 months storage. Polyenoic acid contents were decreased after storage and major fatty acids were palmitic acid (16 : 0), stearic acid (18 : 0) and major fatty acids were palmitic acid (16 : 0), stearic acid (18 : 0) and docosahexaenoic acid (22 : 6). From the results of chemical experiments, low salt-dried yellow corvenia would not be stored at -20℃ for more than 5 months.

배의 기능성 성분 및 생리활성

은종방(Jong-Bang Eun),어지현(Ji-Hyun Eo),이병두(Byung-Doo Lee) 한국식품과학회 2012 식품과학과 산업 Vol.45 No.1

보문 : 은처리 세라믹과 키틴을 첨가한 LDPE 필름을 이용한 딸기의 저장

은종방(Jong Bang Eun),김종대(Jong Dong Kim),박찬영(Chan Young Park),최용수(Young Soo Choi) 한국식품저장유통학회(구 한국농산물저장유통학회) 1997 한국식품저장유통학회지 Vol.4 No.3

단감 분말을 첨가하여 제조한 고추장의 미생물학적 특성 및 관능적 특성

은종방 ( Jong Bang Eun ),김정연 ( Jeong Yeon Kim ),황수정 ( Su Jung Hwang ) 한국응용생명화학회(구 한국농화학회) 2011 Journal of Applied Biological Chemistry (J. Appl. Vol.54 No.4

전통고추장의 품질을 개선하고 기호성을 높이기 위하여 단감을 분말화 하여 고추장에 0, 3, 4, 5% 첨가하여 단감 분말을 첨가한 고추장을 제조하고 20oC에서 90일 동안 숙성시키면서 미생물학적 특성 및 관능적 특성을 조사하였다. 고추장의 숙성 중총균수는 숙성 초기부터 숙성 마지막 단계까지 서서히 증가하여 108 CFU/g 수준을 유지하였고 모든 숙성 과정에서 대조구와 단감 분말 첨가한 것 사이에 유의적 차이는 없었다(p<0.05). 효모 및 곰팡이 수는 숙성기간 동안 104·105 CFU/g을 유지하였다. 고추장의 관능검사를 숙성 30, 60, 90일 째 실시한 결과, 관능적특성에 있어서 단감 분말의 첨가는 고추장의 색에 긍정적인 영향을 미치지 않았으나, 단맛의 경우에 단감 분말 첨가량에 비례적으로 높아지는 경향을 보였고, 감칠맛의 경우에도 비슷한 경향을 보였다. 전체적 기호도 측면에서 보았을 때 숙성 30일 경에는 유의적 차이가 없었으나(p<0.05), 숙성이 진행됨에 따라 4% 단감분말 첨가구가 관능적으로 높은 값을 나타냈으며 숙성최종 단계에서 단맛과 감칠맛 그리고 전체적 기호도에서 높은선호도를 보여 단감 분말을 첨가한 고추장을 제조 시 단감 분말을 4% 첨가하는 것이 적절할 것으로 생각된다. To develop food and organoleptic quality of gochujang 0, 3, 4, and 5% of sweet persimmon powder were added to Korean traditional red pepper paste during fermentation and microbiological and organoleptic characteristics were investigated. The total bacteria count of the gochujang tended to increase slowly until a level of 108 CFU/g with increasing fermentation time. There was no significant difference (p<0.05) between the control and the treatment during fermentation. The number of yeast and mold was 104·105 CFU/g during fermentation. Sensory evaluation after 30, 60, and 90 days of fermentation showed that addition of sweet persimmon powder to the gochujang did not affect its color, but the level of sweetness and umami, increased as additional level of sweet persimmon powder increased. In the overall acceptabilty, there was no significant difference (p<0.05) until 30 days of fermentation and the gochujang added with 4% sweet persimmon powder showed the highest organoleptic value. And it showed high score in sweetness, umami and overall acceptability at the end of fermentation. The results indicated that 4% additional level of sweet persimmon powder was the best making gochujang.

Extrusion 제조 조건에 따른 쌀 스낵 제품의 이화학적 품질특성

은종방(Jong-Bang Eun),Fu-hung Hsieh,최옥자(Ok-Ja Choi) 한국식품영양과학회 2014 한국식품영양과학회지 Vol.43 No.9

쌀가루, 고아밀로오스 전분, 분리대두단백, 설탕 및 소금을 첨가하여 feed 수분함량 19∼23%, screw speed 200~400 rpm, feed rate 43.6 kg/hr 조건에서 제조한 쌀 스낵의 이화학적 특성을 분석한 결과는 다음과 같다. 쌀 스낵의 bulk density는 0.06∼0.21, apparent density는 0.55∼0.65 정도로 나타났고, feed 수분함량이 많을수록, screw 속도가 감소할수록 증가하는 경향을 보였다. 쌀 스낵의 팽화율은 density와는 반대로 feed 수분함량이 낮을수록, screw 속도가 증가할수록 증가하였다. 쌀 스낵의 WAI는 feed 수분함량이 많을수록, screw 속도가 감소할수록 증가한 반면, WSI는 WAI와는 반대의 경향을 나타냈다. 쌀 스낵의 breaking strength는 feed 수분함량이 증가할수록, screw 속도가 감소할수록 증가하였다. 쌀 스낵의 색도 중 L값은 feed 수분함량 19%, 21%에서는 screw 속도가 증가할수록 L값은 낮았으나, feed 수분함량 23%에서는 screw 속도에 따른 유의적인 차이는 없었다. a, b값은 feed 수분함량 19% 에서는 screw 속도가 증가함에 따라 높아졌다. 쌀 스낵의 x-ray 회절도는 feed 수분함량이 낮을수록, screw 속도가 높을수록 회절강도가 낮게 나타났고, feed 수분함량 19%, 21%, screw 속도 300 및 400 rpm에서는 V 도형의 특징을 나타냈다. 쌀 스낵의 내부 단면구조는 feed 수분함량이 많을수록, screw 속도가 낮을수록 기공의 생성이 잘 되지 않았고 세포벽이 두껍게 나타났다. Physicochemical properties of rice-based expanded snacks extruded with rice flour, high amylose starch, and isolated soy protein were investigated using a twin-screw extruder. The ingredients were extruded at various feed moisture contents (19~23%) and screw speeds (200~400 rpm) at a constant feed rate (43.4 kg/hr). Bulk density and apparent density of rice snacks were 0.06~0.21, and 0.55~0.65 respectively. Bulk density, apparent density, water absorption index, and breaking strength of rice snacks increased with increasing feed moisture content and decreasing screw speed. However, expansion and water solubility index of rice snacks increased with decreasing feed moisture content and increasing screw speed. Hunter"s color L values of rice snacks was lower with increasing screw speed at feed moisture contents of 19% and 21%, but was not significantly different from a feed moisture content of 23%. On the other hand, a and b values of rice snacks were higher with increasing screw speed a feed moisture content of 19%. X-ray diffraction intensity of rice snacks decreased with decreasing feed moisture content and increasing screw speed. X-ray diffraction of rice snacks was V-type at feed moisture contents of 19% and 21% and screw speeds of 300, and 400 rpm. In the microstructure of the cross section of rice snacks, air cells in rice snacks were not well formed, and cell walls were thicker with increasing feed moisture content and decreasing screw speed.

어린이 식품의 유해미생물 안전관리

은종방(Jong-Bang Eun) 한국식품영양과학회 2013 한국식품영양과학회 학술대회발표집 Vol.2013 No.11

식인성질병원인균에 대한 녹차추출물의 항균작용

은종방(Jong-Bang Eun),김지현(Ji-Hyun Kim),정현정(Hyun-Jung Chung) 한국차학회 2009 한국차학회지 Vol.15 No.1

Recently, there has been growing interest and consumption for green tea as healthy beverage. The major biologically active compounds of green tea extract are caffeine and catechins, especially(-)-epigallocatechin gallate that is effective in not only cancer prevention and anticariogenic but also antioxidation. The green tea extract is highly effective in antimicrobial activity against pathogenic bacteria. Antimicrobial activity of ethanol extract of green tea was stronger than that of water extract. The activity is shown against broad spectrum food-borne pathogens, including Staphylococcus aureus, Escherichiacoli O157:H7 and Salmonella typhimurium and spoilage bacteria, Bacillus subtilis, Bacillus pumilus and Bacillus cereus. Crude catechin shows also strong antimicrobial effect against oral bacteria, Streptococcusmutans, Acinetobacter baumannii, and Enterobacter aerogenes. Many food products supplemented with green tea extract, such as sausage, chicken, pyeonyuk, steamed bread, yogurt and jelly have been continuously developed and commercially available with improved antimicrobial effect as well as increased shelf life.