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수삼과 홍삼액을 첨가하여 취반한 인삼밥의 품질학적 특성
이가순(Ka-Soon Lee),김관후(Gwan-Hou Kim),김현호(Hyun-Ho Kim),성봉재(Bong-Jae Seong),김선익(Sun-Ick Kim),한승호(Seung-Ho Han),이규희(Gyu-Hee Lee) 한국식품영양과학회 2012 한국식품영양과학회지 Vol.41 No.8
This study was conducted to investigate methods of increasing raw ginseng consumption. To accomplish this, Insambob was prepared by adding minced raw ginseng (MRG), ground raw ginseng (GRG) or extracts of red ginseng (RGE). Sensory quality, textural properties, and changes in the ginsenoside and free amino acid composition of the Insambob then were investigated. Insambob containg 50% RGE had the best color, flavor and texture, but that containing 10% GRG had the best taste and overall acceptability. The hardness and adhesiveness were highest for containing 10% GRG and decreased as the amount of ginseng added increased. However, the hardness increased, while the adhesiveness of Insambob containg RGE decreased significantly as the amount added increased. Moreover, the ginsenoside composition changed upon addition of ginseng, with the levels of ginsenoside-Rb1, -Rb2, -Rb3, -Rc, -Re, -Rd, -Rg1, and -Rf decreasing and ginsenoside-Rh2, -Rh1, and -Rg3 newly appearing. Finally, the total free amino acid contents of Insambob increased upon addition of MRG, GRG and RGE.
이가순(Ka-Sun Lee),임국이(Kook-Yi Yim),최우영(Woo-Young Choi),오만진(Man-Jin Oh) 한국식품영양과학회 1985 한국식품영양과학회지 Vol.14 No.4
칡잎蛋白質 食糧資源化를 위한 基礎硏究를 目的으로 칡잎으로부터 여러 가지 溶媒를 이용하여 蛋白質을 抽出, 分離한 후 그의 아미노酸 組成 및 機能的 特性을 검토한 결과는 다음과 같다.<br/> 溶解度에 따른 칡잎蛋白質은 水溶性 蛋白質이 18.5%, 鹽溶解 蛋白質이 33.5%, 알칼리 溶解性 蛋白質이 34.0%, protamine이 6.2%, 不溶解性 蛋白質이 7.8%이었다. 蒸溜水, 1M NaCl, 0.015N NaOH의 溶媒에 의한 抽出液의 蛋白質 沈澱率은 pH 3.0, 2.5, 4.0에서 가장 높다. 84.7, 76.4, 86.4% 이었으며 80%의 ethanol과 acetone의 첨가에 의해서는 약 90%가 沈澱되었다.<br/> 蛋白質濃縮物의 一般成分은 水分 1~2%, 蛋白質이 59~67%, 灰分이 4~8이었으며 지질함량에 있어서는 透析한 것은 5~6%, acetone 처리한 것은 1~2%이었다.<br/> 濃縮物의 아미노酸含量은 aspartic acid, glutamic acid, glycine의 順으로 높았다.<br/> 濃縮物의 溶解度는 pH5이하에서 acetone 처리區가 무처리區에 비하여 낮았으며 그 이상의 pH에서는 높았다. 또 濃縮物은 acetone 처리에 의하여 容積密度, 水分 및 脂肪吸着度에 상관관계를 나타내었으며 容積密度에 대한 水分 및 脂肪吸着度는 반비례적이었다. 乳化性 泡粒性은 acetone 처리에 따라별 차이가 없었다. To characterize the protein from arrowroot leaf, proteins were extracted and separated from arrowroot leaf, then its amino acid composition and functional properties were studied.<br/> Protein in arrowroot leaf was consisted of 18.5% albumin, 33.5% globulin, 34.0% glutelin, 6.2% protamine and 7.8% insoluble residues. The rates of precipitation of proteins which extracted with water, 1M NaCl, and 0.015N NaOH as a solvent were 84.7% (at pH 3.0), 76.4% (at pH 2.5) and 86.4% (at pH 4.0), respectively. The extracted proteins were separated up to about 90% by organic solvents such as ethanol and acetone at 80% concentration, Composition of arrowroot leaf protein concentrates were: 1~2% moisture, 59~67% protein, 4~8% ash and 5-6% (dialyzed concentrates) or 1~2% (acetone-treated ones) lipid. Main amino acids of the concentrates were aspartic acid, glutamic acid and glycine. Solubility profile of the concentrates according to pH was typical. The minimum solubility (below pH 5.0) of acetone extracted protein concentrates was lower than that of unextracted ones, whereas the reverse was true for pH value above this region. Bulk density, water and fat absorption of the concentrates were attributable to correlation to the' treatment of acetone. And the bulk density of the concentrates was negatively correlative to both water and fat absorption. Emulsifying and foaming properties were not varied with the treatment of acetone.
수삼튀김 시 튀김유 종류에 따른 수삼 및 유지의 이화학 특성
이가순(Ka-Soon Lee),김관후(Gwan-Hou Kim),김현호(Hyun-Ho Kim),성봉재(Bong-Jae Seong),김선익(Sun-Ick Kim),한승호(Seung-Ho Han),이석수(Sox-Su Lee),이규희(Gyu-Hee Lee) 한국식품영양과학회 2013 한국식품영양과학회지 Vol.42 No.6
본 연구는 수삼을 식용유지별, 튀김온도별에 따라 수삼을 튀김한 후 수삼과 유지의 품질학적인 특성 변화를 측정하였다. 식용유지는 대두유, 옥수수유, 올리브유 및 포도씨유를 사용하였으며, 튀김수삼과 튀긴 후 식용유지의 산가, 과산화물가 및 유리지방산가의 함량 변화와 아크릴아마이드 생성량을 측정하였으며 반복적으로 튀긴 기름의 색도 및 점도를 측정하였다. 튀김온도가 높을수록 튀김유의 산가 및 과산화물가는 모두 증가하였다. 수삼채를 튀김할 경우 180℃ 이하의 온도에서 2분30초 이내로 튀김하는 것이 가장 적절하였으며, 이 조건에서 30회간 반복 튀김하였을 경우 포도씨유가 16.7 meq/kg으로 가장 적게 증가하였고 가장 많이 증가한 것은 올리브유로 32.6 meq/kg이었다. 튀김수삼에서의 과산화물가는 옥수수유가 10.3 meq/kg으로 가장 높게 나타났고 포도씨유가 4.7 meq/kg으로 가장 낮았다. 대두유, 옥수수유 및 포도씨유 모두 oleic acid와 linoleic acid, linoleic acid 등 불포화도가 있는 지방산은 약간씩 감소하는 경향이었고, palmitic acid와 stearic acid 등 포화지방산의 함량은 상대적으로 증가하였다. 튀김수삼 내에 아크릴아마이드 함량은 식용유지 중 올리브유가 가장 적게 생성되었고 옥수수유가 가장 많이 생성되었으며, 반복적으로 튀김을 할 경우 대두유, 옥수수유 및 포도씨유의 색도의 변화는 밝기와 적색도는 감소하였고 황색도는 증가하였으며 올리브유는 밝기는 증가하고 적색도와 황색도는 감소하는 경향이었다. 갈색화가 가장 심하게 나타난 튀김유는 옥수수유이었다. 점도는 반복적으로 튀김을 할 경우 옥수수유가 점도가 가장 적게 증가하였고 대두유, 올리브유 및 포도씨유는 110 cPs 이상 증가하는 것을 볼 수 있었다. To increase the consumption of frying ginseng, we investigated the physicochemical properties of frying ginseng and different edible oils processed through frying ginseng: soybean oil (SO), corn oil (CO), olive oil (OO), and grape seed oil (GO). We tested various parameters, including temperature (130, 160, 180, and 200℃), frying time (2.0, 2.5, 3.0, and 3.5 min), and frying amount (up to 30 times). The physicochemical properties of the fried ginseng and oils were evaluated for changes in acid value, peroxide value, free fatty acid content, acrylamide formation, color, and viscosity of oils. The acid value and peroxide value of the oils increased with frying temperature and amount. Saturated fatty acids increased and unsaturated fatty acids decreased with the amount of frying, but oleic acid in CO and GO and linoleic acid in OO increased. The concentration of acrylamide in fried ginseng increased as the frying temperature and amount increased and was the lowest in OO. The lightness and redness of the frying oil color decreased and its yellowness increased in SO and CO, but the lightness increased (redness and yellowness decreased) in OO. In particular, CO was significantly browned with increasing frying amounts. The viscosity of the frying oils increased with frying amount, with CO showing the lowest increases in viscosity of the oils. As a result, the optimal ginseng frying condition found was 2 min 30 sec at 180℃, regardless the type of oils.
이가순(Ka Soon Lee),이보희(Bo Hee Lee),성봉재(Bong Jae Seong),김선익(Sun Ick Kim),한승호(Seung Ho Han),김관후(Gwan Hou Kim),박샛별(Saet Byeol Park),김현호(Hyun Ho Kim),최택용(Taek Yong Choi) 한국식품영양과학회 2016 한국식품영양과학회지 Vol.45 No.6
오미자 열매를 과피, 과육 및 씨 등을 부위별로 분리한 후 일반성분을 분석한 결과 모든 부분에서 가용성 무질소물의 함량이 각각 20.72, 6.88 및 24.42%로 가장 많이 함유되어 있으며 열매에서 씨 부분이 차지하는 비율은 40% 이상이었다. 또한, 오미자의 유효성분인 schizandrin을 포함한 리그난 화합물의 총량이 씨 부분에서 15.55 mg/g으로 가장 많이 함유되어 있고 schizandrin이 5.68 mg/g, gomisin N이 2.90 mg/g, gomisin A 1.55 mg/g, schizandrin C가 1.53 mg/g 함유되어 있었으며 열풍 건조한 오미자 열매 전과와 거의 비슷한 함량을 함유하고 있었다. 오미자의 유기산은 주로 과피 쪽에 있었으며 총유기산 함량은 12.99%를 함유하고 있었고 주된 유기산은 citric acid로 4.84%를 함유하고 있었다. 오미자의 지방 함량은 씨 부위 및 열풍 건조한 오미자 열매에서 각각 19.04%와 15.11%를 함유하고 있었고 지방을 구성하고 있는 주된 지방산은 linoleic acid로 각각 72.66%와 74.10%를 차지하고 있었으며, 그다음은 oleic acid로 각각 14.78%와 17.46%를 차지하고 있었다. 오미자의 주된 무기이온은 씨에서는 P로 725.35 mg/100 g을, 열풍 건조한 열매 전과에서는 K로 2,024.10 mg/100 g을 차지하고 있었다. 결론적으로 오미자를 활용하기 위해서는 리그난 화합물이 많이 함유되어 있는 씨 부분을 충분히 활용할 수 있는 방법을 고려하여야 할 것으로 생각된다. The effective components of Schisandra chinensis are lignans (schizandrins and gomisins), which have various physiological functionalities such as anti-cancer, anti-inflammatory, and antioxidant activities. This study was carried out to determine the different parts of fruits in Schisandra chinensis to elevate their usefulness. Schisandra chinensis was separated into skin (epicarp), pulp (mesocarp), and seeds, and raw Omija and hot-dried Omija (HDO) were used as control. The most abundant component was nitrogen free extract (6.88∼56.70%) followed by crude lipids (1.65∼19.04%). The main mineral was K (383.10∼2,024.10 mg/100 g), except in seeds where P was the main mineral. The main lignan in all parts of fruit was schizandrin, and the highest content of schizandrin was 9.46 mg/g in dried seeds. Total lignan content was 25.97 mg/g and 14.97 mg/g in dried seeds and HDO, respectively. A total of 17 components of fatty acids in seeds and HDO were detected, of which linoleic acid (72.66∼73.78%), oleic acid (14.7∼17.39%), palmitic acid (2.88∼3.54%), and capric acid (1.70∼4.93%) were determined as the major components. Main lignans and fatty acids of Schisandra chinensis fruit contain mainly seeds. Therefore, it is more efficient to use seeds than pulp and extract of fruit itself to use the components of Omija.
이가순(Ka-Soon Lee),김관후(Gwan-Hou Kim),성봉재(Bong-Jae Seong),김선익(Sun-Ick Kim),한승호(Seung-Ho Han),이석수(Sox-Su Lee),송미란(Mi-Ran Song),이규희(Gyu-Hee Lee) 한국식품영양과학회 2013 한국식품영양과학회지 Vol.42 No.12
In order to use the excellent features of saponin and phenolic compounds in the leaf and fruit of ginseng, ginseng fruit Yakgwa (GFY), ginseng leaf Yakgwa (GLY) and ginseng root Yakgwa (GRY) were made via adding the fruit, leaf and root powder in the process of making Yakgwa, and the properties were investigated. When making Yakgwa, GFY and GLY had superior expansion compared to GRY. 2.5-GFY (added 2.5% ginseng fruit powder) and 2.5-GLY (added 2.5% ginseng leaf powder) increased about 1.68 times and had better expansion than the control; however, when more amount of fruit and leaf were added, the expansion was decreased. The GFY and GLY showed green and red color, and the brightness and yellowness were decreased. Oil absorption during making Yakgwa showed to increase as the amount of fruit and leaf powder were increased regardless of the ginseng parts. Hardness of Yakgwa increased as the root additives were increased, and it decreased when leaf and fruit were added. The results of sensory evaluation on ginseng-based Yakgwa showed that oily taste was lowered as the amount of fruit and leaf additives were increased, which had increased the preference. On the overall preference of Yakgwa, 5.0-GFY, 2.5-GLY and 7.5-GRY was high, which contained 2.30 mg/g, 1.02 mg/g, and 0.91 mg/g of saponin, respectively.