수국차 잎 추출액을 첨가한 깍두기의 이화학적 및 관능적 특성

이근종(Lee Kun Jong),김혜영(Kim Hye Young) 한국지역사회생활과학회 2011 한국지역사회생활과학회지 Vol.22 No.2

자일리톨을 첨가한 고구마순김치의 발효 중 품질 특성 연구

이근종(Kun Jong Lee) 동아시아식생활학회 2018 동아시아식생활학회지 Vol.28 No.5

변성전분을 첨가한 증편의 특성

이근종(Lee, Kun Jong),최봉순(Choi, Bong Soon),김혜영(Kim, Hyeyoung) 한국지역사회생활과학회 2012 한국지역사회생활과학회지 Vol.23 No.3

현미쑥인절미의 품질 특성

이근종(Kun-Jong Lee),최봉순(Bong-Soon Choi) 동아시아식생활학회 2015 동아시아식생활학회지 Vol.25 No.2

청겨자채 추출물의 뇌조직 내 Oxidative Stress 억제활성물질의 동정

이근종(Kun-Jong Lee),김미리(Mee Ree Kim),심재석(Jae-Seok Shim),황재관(Jae-Kwan Hwang) 한국식품영양과학회 2001 한국식품영양과학회지 Vol.30 No.5

마우스 뇌조직에서 지질과산화를 막아주는 것으로 알려진 청겨자채에 대해서 50% MeOH추출물(2 mg/mL)을 사용하여 소 뇌조직의 산화적스트레스를 유발하는 ascorbate/Fe(^3)+system에서 항산화 활성을 조사하였다. 청겨자채 추출물의 용매 순차추출 후 TBARS 활성을 각각의 용매 분획(100 μg/mL) 별로 확인한 결과 각각의 용매 분획 중 n-BuOH 분획(49%)이 가장 높았고, EtOAc(40%), H₂O(9%) 및 n-hexane(0%) 순이었다. n-BuOH 분획을 silica gel column chromatography를 반복하였으며 CE, TLC를 통해서 sinapic acid와 ferulic acid를 확인하였다. CE를 통하여 그 함량을 정량한 결과, 건조중량(g) 당 sinapic acid는 24.3 ppm이었고 ferulic acid는 42.8 ppm으로 나타났다. 최종 정제활성물질을 ¹HNMR(CDCl₃)와 ¹³C-NMR(CDCl₃)로 확인하였으며 sinapic acid methyl ester, ferulic acid methyl ester로 각각 구조 동정되었다. 또한 순수한 sinapic acid와 ferulic acid의 Rf 치가 일치하는지 여부를 TLC 상에서 비교하였다. 동일한 50 μg/mL 농도에서 sinapic acid methyl ester는 40%, ferulic acid methyl ester는 35%의 항산화 활성을 나타내었으며 이것은 시판되는 표준물질인 sinapic acid(22%)와 ferulic acid(18%)에 비해 약간 높게 나타났다. 이것은 이 화합물에 라디칼을 소거하는 작용기와 관계가 있는 것으로 여겨진다. 청겨자채 추출물 중에도 항산화 활성이 비교적 널리 분포된 것으로 보아 이 성분들은 체내에서 단독으로 또는 상호작용으로 항산화 작용을 나타낼 것으로 예상된다. Green mustard leaves were found to effectively prevent lipid peroxidation of bovine-brain tissue by ascorbate/Fe^(3+)system. The 50% methanol extracts of mustard leaves were separated into four solvent fraction using n-hexane, EtOAc, n-BuOH and water. The n-BuOH fraction exclusively exhibited the antioxidative activities at concentration above 100 μg/mL. The n-BuOH fraction was further isolated to a single compound using TLC analysis and silica gel chromatography. The active antioxidative compounds were identified as sinapic acid methyl ester and ferulic acid methyl ester by ¹H-NMR and ¹³C-NMR. The sinapic acid methyl ester and ferulic acid methyl ester were prepared by methylating of sinapic acid and ferulic acid with diazomethane. The results strongly suggested that sinapic acid and ferulic acid could be employed as a potential antioxidative agents for preventing the bovine brain lipid peroxidation.

자색고구마 스펀지케이크의 저장기간 변화에 따른 품질 특성

김종희,이근종,Kim, Jong-Hee,Lee, Kun Jong 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.4

The quality and characteristics of purple sweet potato sponge cake were studied with the addition of different proportions of purple sweet potato powder depending on storage period The pHs, heights, and weights of doughs were in the ranges of 6.3~6.5, 4.8~4.4 cm and 397~418 g, respectively. The sponge cake groups with the addition of different proportions of purple sweet potato powder showed significantly different characteristics in hardness, adhesiveness, cohesiveness, gumminess, and chewiness, according to texture profile analysis. The difference in colors of sponge cakes with addition with purple sweet potato revealed that L-value and b-value were significantly reduced but a-value especially increased according to the density. Using scanning electron microscopy (SEM), it was confirmed that the stoma size of purple sweet potato sponge cake become smaller and the stoma wall became thicker in proportion to the contents of purple sweet potato powder, which could result in an increased level of water content after a long period pf storage. According with the observations, water content remarkably increased after 4~6 days of storage and the ability to keep water content seemed to contribute to extention the shef-life of sponge cakes. In sensory evaluation, sponge cakes with high contents of purple sweet potato were preferred and cakes with the addition of 25% and 30% purple sweet potato powder was most preferred. It was expected that the shelf-life of purple sweet potato sponge cake was 4 days under the normal temperature.

1⁺등급 한우의 부위별 조리방법에 따른 영양소 잔존율

김홍균,이근종,김성민,정혜정,Kim, Hong-Gyun,Lee, Kun-Jong,Kim, Sung-Min,Chung, Hea-Jung 한국축산식품학회 2010 한국축산식품학회지 Vol.30 No.6

굽기에 비해 삶기를 했을 경우 중량과 부피의 감소가 큰 것으로 나타났다. 부위별로 조금씩의 차이를 보이기는 하지만 지방은 조리 후에 증가하는 것으로 조사 되었으며 수분과 단백질은 감소하는 것으로 조사되었다. 무기질함량은 굽기를 했을 때 증가하는 경향을 보였으며, 삶기를 했을 때 감소하는 경향을 보였다. 영양소 잔존율는 굽기에서 삶기에 비하여 높게 나타나는 경향을 보이는 것으로 조사되었고, 수분, Na, K, P에서 유의적인 차이를 보였다(p<0.05). 잔존율 변화는 기존 분석자료와 비교했을 때 조리후의 영양소가 오히려 증가하는 것처럼 보이나 잔존량계수 계산법을 사용하게 되면 영양소가 감소하거나 증가 폭이 줄어드는 것으로 나타났다. 전국적으로 유통되는 한우는 더 다양하며, 등급 품질 역시 5등급으로 구성되어 한우의 일부 특성만을 보여주고 있다는 한계점을 지니고 있다. 따라서 추후 국내에 유통되는 다양한 브랜드 한우를 이용한 연구가 이루어져야 할 것이다. The focus of the study was to maximize the output data for Korean cuisine. This study evaluated the nutritional retention factor for different cuts of Korean beef (Hanwoo beef) subjected to various cooking methods. Five cuts (short rib, sirloin, chuck roll, tenderloin, and fore shank) of Korean Hanwoo beef were prepared and used in this experiment. Two different cooking methods (dry-heat cooking and moisture-heat cooking) were applied to each cut. The sodium contents of dry-heat cooked short rib (86.44), sirloin (76.81), tenderloin (86.65), and fore shank (85.89) decreased. Potassium contents of dryheat cooked sirloin (94.99), chuck roll (89.19), and fore shank (92.66) decreased. Calcium contents of dry-heat cooked sirloin (61.49), chuck roll (73.97), and fore shank (91.46) decreased. Iron contents of dry-heat cooked chuck roll (79.71), and tenderloin (90.79) decreased. Phosphorus contents of dry-heat cooked sirloin (87.87), and tenderloin (99.88) decreased. Mineral contents of all cuts cooked by moisture-heat decreased. Finally, the nutritional retention factor represents output data of each cooking method with yield % of each item.

한식을 기반으로 한 수출전략형 할랄 레토르트 편의식의 해외 소비자 요구도 및 기호도 조사

김지나,이근종,박현지,이현민,신원선,Kim, Ji-Na,Lee, Kun Jong,Park, Hyun-Ji,Lee, Hyeon Min,Shin, Weon-Sun 한국식품조리과학회 2018 한국식품조리과학회지 Vol.34 No.3

Purpose: The objective of this study was to develop export strategic home meal replacement (HMR) recipes for Halal retort food certification by analysis of manufacturing practices for certified Halal retort food processes. Methods: Selected retort foods in Halal meeting were prepared in laboratories. The frequency of consumer preference was examined. For this, an export strategic menu was surveyed and analyzed using a questionnaire. Based on the results of the first survey in Korea, a second survey was conducted for the sensory evaluation of Halal retort foods in Kuala Lumpur, Malaysia. The results of the second survey were analyzed by the response methods. In order to achieve the objective of this study, a consumer panel was formed and operated. We investigated developing Halal retort foods based on appearance, fragrance, saltiness, sweetness, texture, harmony of ingredients, off-flavor, and overall acceptability of Kimchi-pilaff (KP), Bulgogi-pilaf (BP), and Dolsot-pilaf (DP), which are commonly used in Korean style foods. Results: In the Malaysia survey results (9 scoring test), they preferred KP (7.1score) compared to BP (6.43 score) and DP (6.39 score) (p<0.001). In each category, KP showed high score compared to BP and DP samples.; appearance (KP 6.64 score, BP 6.45, DP 6.04 score), fragrance (KP 7.10 score, BP 6.20, DP 6.16 score), saltiness (KP 7.20, BP 6.35 score, DP 5.97 score), sweetness (KP 6.77, BP 6.28 score, DP 6.0score), harmony (KP 7.13 score, BP 6.47 score, DP 6.39 score), and off taste (KP 3.40, BP 3.69, DP 6.9 score). The study results show an export strategic developing menu as follows: First, export strategic menu development was conducted for BP and KP. ${\chi}^2$-test of general factor (gender, age, religion) was conducted. There was no difference. Conclusion: KP was a major retort food and has similar potential power or can be developed as an export strategic Halal food. Furthermore, we were developed foods through many expert meetings. So, we need to develop more HMR recipes.

자색고구마를 첨가한 스펀지케이크의 항산화성 및 호화 특성

김종희(Jong-Hee Kim),이근종(Kun Jong Lee) 동아시아식생활학회 2013 동아시아식생활학회지 Vol.23 No.6

발효숙성마늘 페이스트의 양을 달리하여 제조한 발효숙성마늘 양갱의 품질특성 및 항산화성

곽은실,김혜란,이근종,김미리,Kwak, Eun-Shil,Kim, Hye-Ran,Lee, Kun-Jong,Kim, Mee-Ree 한국식품조리과학회 2009 한국식품조리과학회지 Vol.25 No.6

The quality characteristics and antioxidant activities of Yanggeng prepared with different amounts of fermented and aged garlic paste(0, 10, 20 or 30%) were determined. The pH of fermented and aged garlic Yanggeng decreased according to the amount of added fermented and aged garlic paste, whereas the acidity increased. In addition, the lightness of fermented and aged garlic Yanggeng decreased according to the amount of added fermented and aged garlic paste. In the texture analysis, hardness, cohesiveness and springiness of fermented and aged garlic Yanggeng were lower than those of the control. Total phenol content was highest in 30 % fermented and aged garlic Yanggeng. The antioxidant activities of fermented and aged garlic Yanggeng increased according to the amount of added fermented and aged garlic paste. The IC50 value of 30% fermented and aged garlic Yanggeng was 45.1 mg/g for DPPH and 29.6 mg/g for hydroxyl radical. The results of the sensory test showed that Yanggeng with 20% fermented and aged garlic paste had the highest score in appearance, overall preference and texture. Based on these results, it was suggested that the addition of 20% fermented and aged garlic to Yanggeng was appropriate for good food qualities both in terms of the physicochemical and antioxidative activities.