콩 식이섬유로부터 추출한 헤미셀룰로즈의 식이가 Streptozotocin유도 당뇨 흰쥐의 혈당과 혈청 콜레스테롤 함량에 미치는 영향

이명예(Myung-Ye Lee),김미경(Mee-Kyung Kim),신진기(Jin-Gi Shin),김순동(Soon-Dong Kim) 한국식품영양과학회 2004 한국식품영양과학회지 Vol.33 No.7

콩 식이섬유로부터 제조한 헤미셀룰로즈가 streptozotocin으로 유발한 당뇨쥐의 혈당과 혈청콜레스테롤함량에 미치는 영향을 조사하였다. 실험군은 셀룰로즈군(대조군), 헤미셀룰로즈 0.5% 식이군(H-1군), 헤미셀룰로즈 1% 식이군(H-2군)으로 나누어 6주간 사육한 후 당뇨를 유발시키고 계속해서 1주간 사육하였다. 당뇨유발에 따른 식이섭취량과 체중 증가량 및 식이효율은 H-2 식이군이 대조군과 H-1군에서 보다 높은 값을 나타낸 반면 음용수 섭취량은 H-2군에서 낮았다. 간장의 무게는 H-2군이 대조군과 H-1군에 비하여 유의적으로 낮았다. 혈당은 대조군에서는 212.8 ㎎/dL, H-1군에서는 160.5 ㎎/dL, H-2군에서는 141.0 ㎎/dL으로 H-2군은 대조군의 66%수준이었으며 뇨당은 대조군 0.97 ㎎/dL, H-1군 0.53 ㎎/dL, H-2군 0.35 ㎎/dL로 H-1군은 대조군의 55%, H-2군은 대조군의 36%로 헤미셀룰로즈 식이군이 대조군에 비하여 유의적으로 낮았다. 혈청내 중성지질의 함량은 식이에 따른 유의적인 차이는 보이지 않았으나 혈청 총콜레스테롤 함량은 대조군에서 101.6 ㎎/dL, 식이군에서는 73.8~78.4 ㎎/dL로 유의적으로 낮았으며, 혈청 HDL-콜레스테롤 함량은 모든 실험군에서 39.8~44.7 ㎎/dL 범위로 비슷한 수치를 나타내었다. HTR과 동맥경화지수는 대조군에서는 각각 0.44 및 1.27로 나타났으나 헤미셀룰로즈 식이군에서는 각각 0.54 및 0.46~0.85로 대조군보다 낮았다. 이상의 결과, 콩 식이섬유로부터 추출한 헤미셀룰로즈는 항당뇨효과가 높음을 나타내었다. The effect of hemicellulose extracted from soy fiber on the level of blood glucose and serum cholesterol in the streptozotocin-induced diabetic rat were investigated. The experimental plots were divided to cellulose group (control), 0.5% hemicellulose group (H-1) and 1% hemicellulose group (H-2) group. The groups were fed for 6 weeks, then fed for 1 week more after streptozotocin injection. Food intakes, weight gain and food efficiency ratio of H-2 group were higher, while water intakes and liver weight were lower than those of control and H-1 group. The content of blood glucose and urine glucose were 212.8 ㎎/dL, 0.97 ㎎/dL in the control group, 160.5 ㎎/dL, 0.53 ㎎/dL in the H-1 group, 141.0 ㎎/dL, 0.35 ㎎/dL in the H-2 group, respectively. There was no significantly difference in the content of neutral lipid, while the content of total serum cholesterol was 101.6 ㎎/dL in the control group, 73.8~78.4 ㎎/dL in the hemicellulose groups. The content of serum HDL-cholesterol in the all experimental groups showed no significantly difference showing 39.8~44.7 ㎎/dL. HTR and atherogenic index were 0.44 and 1.27 in the control group, but 0.54 and 0.46~0.85 in the hemicellulose groups, respectively.

젖산칼슘을 응고제로 한 두부의 품질특성과 저장성

이명예(Myung-Ye Lee),김순동(Soon-Dong Kim) 한국식품영양과학회 2004 한국식품영양과학회지 Vol.33 No.2

다슬기 분말과 그 회분으로 제조한 젖산칼슘인 CaL-P와 -A의 두부 응고제로의 이용성을 검토하기 위하여 염화칼슘(CC), 염화마그네슘(MC), 황산칼슘(CS) 및 표준품 젖산칼슘(CaL-S)과의 응고력, 수율, 색상, 텍스쳐, 칼슘함량, 미세구조 및 관능적 특성을 상호 비교하였으며 저장중의 총균수와 침지액의 탁도변화를 살펴보았다. 응고력은 CaL-A가 가장 우수하였으며 CaL-P의 경우도 CaL-S보다 높았다. CaLA 두부의 수율은 CC 두부의 110%로 CS와 대등하였으나 CaL-P 두부의 수율은 CC의 50% 수준으로 낮았다. 응고제에 따른 두부의 색상은 뚜렷한 차이를 보이지 않았으나 CaL-P 두부는 L^*값이 낮은 반면 a^*, b^*값이 높았다. 두부의 견고성은 CaL-S>CS>CC>CaL-P>MC>CaL-A 순, 응집성은 MC>CaL-S>CC>CS>CaL-P>CaL-A 순을 나타내었으며, 탄력성은 MC가 가장 높았다. 두부의 칼슘함량은 116.12~204.48㎎/100 g이었으나 MC 두부는 57.1 ㎎으로 낮았다. 두부의 미세구조는 견고도가 낮고 부드러울수록 입자가 작고 균일하였는데 CaL-A와 MC 두부가 대체적으로 작고 균일하였으며 CaL-P는 CC와 같이 불규칙하였다. CaL-P와 CaL-A 두부는 타 두부에 비하여 질감, 탄력성, 풍미가 좋고 종합적인 맛이 우수하였으며 CaL-A의 경우는 견고성이 낮아 부드러운 맛이 높았다. 총 균수로 평가한 10℃에서의 shelf-life는 타 응고제를 사용한 경우 4~6일을 나타내었으나 CaL-P는 8일로 연장되었다. 탁도도 CaL-P의 경우가 가장 낮았다. 이상의 결과 CaL-P와 -A는 두부의 품질을 높일 수 있음과 동시에 체내 흡수력이 높은 칼슘을 공급할 수 있어 산업적으로 많이 사용하고 있는 칼슘의 체내 이용율이 낮은 CS를 대체할 수 있는 두부 응고제로 바람직한 것으로 평가되었다. To investigate the utilization of calcium lactates (CaL) as coagulants for tofu manufacture, the quality characteristics and shelf-life of tofu made by CaL-P (black snail powder) and CaL-A (black snail ash) were investigated and compared to calcium chloride (CC), magnesium chloride (MC), calcium sulfate (CS) and standard calcium lactate (CaL-S). And also, total microbe and turbidity of the tofu were determined during storage at 10℃. Coagulation ability of CaL-A was the highest, and the ability of CaL-P was higher than that of CaL-S. Yield of CaL-A tofu was similar to those of CS and CC tofu, while the yield of CaL-P tofu was 50% compared to that of CC. L^* value of CaL-P tofu was lower, but a^* and b^* values were higher than those of other tofus. The hardness of tofu showed in the order of CaL-S>CS>CC>CaL-P>MC>CaL-A, while the cohesiveness showed in the order of MC>CaL-S>CC>CS>CaL-P>CaL-A. Calcium contents were 57 ㎎% in MC tofu, 174㎎% in CS tofu, 116 ㎎% in CaL-S tofu, 95 ㎎% in CaL-A tofu and 172 ㎎% in CaL-P tofu. From the results of microscopic observations, the lower hardness showed the more soft and the smaller particle. The particle of CaL-A tofu was small and uniformity but the size of CaL-P and CC tofu showed coarse. Sensory quality of CaL-P and -A tofu were better than the other tofu evaluated by texture, springiness, flavor and overall taste. The shelf-life estimated by total microbe was 4~6 days in CC, MC, CS, CaL-S and CaL-A tofu, but 8 days in CaL-P tofu at 10℃. From the above results, the CaL-P and -A may believe to use as coagulant for tofu manufacture due to its softened taste and enhanced shelf-life, and higher calcium content which has higher absorbability in human body.

식초와 다슬기회분을 이용하여 제조한 초산칼슘의 품질 특성

이명예(Myung-Ye Lee),이예경(Ye-Kyung Lee),김순동(Soon-Dong Kim) 한국식품영양과학회 2004 한국식품영양과학회지 Vol.33 No.3

천연의 수용성 칼슘자원을 얻기 위하여 현미식초(Br), 감식초(Pe) 및 사과식초(Ap)와 다슬기 회분으로 제조한 액상 및 고상의 초산칼슘(LCA 및 SCA) 즉, 액상으로 Br-LCA, Pe-LCA, Ap-LCA와 고상으로 Br-SCA, Pe-SCA, Ap-SCA의 품질특성을 조사하였다. 초산칼슘 제조용 식초의 pH는 2.34~3.06 범위였으며, 식초 100 mL과 반응하는 다슬기 회분의 양은 20.43~23.50 g, 고상 초산칼슘의 수율은 11.02~13.01%(w/v)이었다. Ap-LCA 및 Ap-SCA의 색상은 연한 황색을 띠었으나 Br-LCA 및 Br-SCA는 갈색, Ap-LCA 및 Ap-SCA는 진한 갈색을 띠었다. Br-LCA, Pe-LCA 및 Ap-LCA의 칼슘함량은 각각 3.02, 2.06 및 2.30%(w/v)이었으며, Br-SCA, Pe-SCA 및 Ap-SCA의 칼슘함량은 각각 27.15, 16.31 및 19.48%(w/w)이었다. 고상초산칼슘의 용해도는 증류수에서 36.82~39.92%(w/v), 소주에서 32.05~39.04%(w/v), 진간장에서 13.12~18.65%(w/v), 이온음료에서 38.35~38.90%(w/v), 요구르트에서 33.47~35.58%(w/v)이었으며 두유와 우유에서는 curd를 생성하였다. 신맛과 쓴맛은 표준품에 비하여 낮았으나 떫은 맛, 비린 맛 및 맛난 맛은 높았다. This study was conducted to investigate the quality characteristics of liquid calcium acetate (LCAs) and solid calcium acetate (SCAs), Br-LCA, Pe-LCA and Ap-LCA as liquid form, Br-SCA, Pe-SCA and Ap-SCA as solid form. Calcium acetae was prepared by reacting of vinegars [brown rice (Br), persimmons (Pe) and apple (Ap)] and ash of black snail in order to obtain natural water soluble calcium resources. The pHs of the vinegars for preparing calcium acetate (CA) were the range of 2.34~3.06, and the contents of the ash of black snail which reacted to 100 mL of the vinegars were 20.43~23.50 g. The yields of solid CAs from 100 mL of the vinegars were 11.02~13.01 g. The colors of liquid and solid CAs were light yellow in Ap-LCA and Ap-SCA, brown in Br-LCA and Br-SCA, dark brown in Pe-LCA and Pe-SCA. Calcium contents of Br-LCA, Pe-LCA and Ap-LCA were 3.02, 2.06 and 2.30% (w/v), and those of Br-SCA, Pe-SCA and Ap-SCA were 27.15, 16.31 and 19.48% (w/w), respectively. The solubilities of the solid CAs were 36.82~39.92% (w/v) in distilled water, 32.05~39.04% (w/v) in Soju, 13.12~18.65% (w/v) in thick soysauce, 38.35~38.90% (w/v) in ionic beverage, 33.47~35.58% (w/v) in yoghurt, while the solid CAs formed the curds in soymilk and milk. The sour and bitter taste of the CAs were lower, while the astringent taste, fishy flavor and savory taste were higher than those of standard CA.

칡 이소플라본을 첨가한 청국장의 품질 특성 및 이소플라본 함량

이명예(Myung-Ye Lee),장경호(Kyung-Ho Chang) 동아시아식생활학회 2010 동아시아식생활학회지 Vol.20 No.4

포장김치의 저장성에 미치는 폴리에틸렌 필름의 표면처리 효과

이명예 ( Myung Ye Lee ),김미경 ( Mee Kyung Kim ),김순동 ( Soon Dong Kim ) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2003 한국식품저장유통학회지 Vol.10 No.2

표고 버섯과 양송이 버섯 브라운 소스의 품질 특성

한치원,이명예,성숙경,Han Chi-Won,Lee Myung-Ye,Seong Suk-Kyung 동아시아식생활학회 2006 동아시아식생활학회지 Vol.16 No.3

To evaluate the potential possibility of Lentinus edodes as an a sauce ingredient of sauce, the physicochemical and sensory characteristics of Lentinus edodes and Agaricus bisporus brown sauce were compared. The same mother sauce was used to prepare the for preparation of two different types of sauce was the same. The contents of moisture, crude protein, and crude ash were not different. However, crude fat content was higher in Agaricus bisporus brown sauce and carbohydrate content was higher in Lentinus edodes brown sauce. The amounts of total free amino acids were 1,236.45 mg% in Agaricus bisporus brown sauce and 791.73 mg%, respectively in Lentinus edodes brown sauce. Major free amino acids in both sauces were glutamic acid, alanine, aspartic acid, and arginine. Amino acid derivatives content was higher in Lentinus edodes brown sauce (644.55 mg%) than in Agaricus bisporus brown sauce (595.87 mg%). Major amino acid derivatives were ammonia, taurine, and carnosine in Agaricus bisporus brown sauce and sarcosine, ammonia, -amino isobutyric acid, and phospho ethanolamine in Lentinus edodes brown sauce. The L, a and b values of Lentinus edodes brownumsauce showed a higher tendency those of Agaricus bisporus. The viscosity of Agaricus bisporus brown sauce and Lentinus edodes brown sauces were 1976.67 cP and 2686.67 cP, respectively. The sensory score of color was not different between the both sauces, but those of flavor, taste, and viscosity of Lentinus edodes brown sauce were higher than those of Agaricus bisporus brown sauce. Especially, the sensory evaluation score on the flavor of Lentinus edodes brown sauce (7.6) was recorded higher than that (5.1) of Agaricus bisporus brown sauce. From the As a results, the overall acceptability of Lentinus edodes brown sauce was judged to be superior to than that of Agaricus bisporus brown sauce.

인삼 및 청국장 물추출-혼합액으로 제조한 코팅미의 이화학적 특성

백순엽,이명예,이조윤,장경호,Baek Soon-Yeob,Lee Myung-Ye,Lee Jo-Yoon,Chang Kyung-Ho 동아시아식생활학회 2006 동아시아식생활학회지 Vol.16 No.1

New application of rice was carried out by coating the rice with the mixture solution of ginseng and chungkukjang water extract The physicochemical characteristics of the coated rice were investigated. Moisture content of uncoated (15.26%) and coated rice$(15.57\sim15.66%)$ was not different significantly. The contents of crude protein, crude fat, and crude ash of the coated rice were higher as much as $4.28\sim11.82%\;8.47\sim47.46%$, and $11.54\sim42.31%$ than those of control, respectively. As total free amino acids in coated rice were increased by augmenting the amount of the extract, total free amino acids according to rate was increased to $3.1\sim7.8$ times. The major amino acids in the coated rice was alanine$(19.56\sim39.88\;mg%)$, leucine$(5.14\sim17.66\;mg%)$, and proline$(9.98\sim16.82\;mg%)$. Of those amino acids, alanine and $\gamma-aminobutyric$ acid in only coated rice were detected to the level of $19.56\sim39.88\;mg%$ and $7.78\sim12.36\;mg%$ respectively. The calcium amount of coated rice was increased to 15% to 20%. As increasing the coating rate, hardness, cohesiveness, chewiness, and brittleness of coated rice were decreased, but springiness was increased. Before cooking, the color of coated rice appeared yellow and after cooking turned to the light yellow. The color intensity was increased feasibly as increasing the coating rate. The sensory characteristic of rice coated manufactured by adding 15% of the extract was best and found to be similar to that of the control.

돈육 후지의 관능적 특성에 미치는 숙성 재료별 효과

강민경,이명예,홍경표,유선균,장경호,Kang Min-Kyoung,Lee Myung-Ye,Hong Kyung-Pyo,Yoo Sun-Kyun,Chang Kyung-Ho 동아시아식생활학회 2005 동아시아식생활학회지 Vol.15 No.6

The purpose of this study was to evaluate the selective marinates, red win, ginger, ginseng, and green tea, for improving the sensory characteristics of pork hind legs. The marinated samples of pork hind legs were analyzed for their physicochemical propenies and sensory characteristics. Especially, overall acceptabilities of them were compared with bacon the most palatable pork meat to Koreans. After marinating, all the meats except the red wine marinated meat showed pH increase. After cooking, all the marinated meat including red wine marinated meat recorded further pH increase. The water holding capacities(WHC's) of the marinated meats except the ginger one showed a tendency of decrease. however, who's or all the cooked meats were increased greatly. Only the L-value or the green tea marinated meat increased After cooking, the L-values of the red wine and ginseng marinated meats were lower than that of the unheated cooked meat The a-value of the green tea marinated meat recorded the lowest In the hardness and gumminess test all the marinate treatments showed lower values than the control did. the brittleness of all the marinated meats except the ginger one decreased The flavor of the cooked ginger marinated meat was improved to the similar level of bacon. The textures of all the treatments except the green tea marinated meat were improved the overall acceptability of the ginger or ginseng marinated meat improved greatly to $87.6\%$ of bacon$(100\%)$.

고정화 효모를 이용한 Microbrewery 맥주의 신속제조

장경호 ( Kyung Ho Chang ),신경옥 ( Kyung Ok Shin ),이명예 ( Myung Ye Lee ),김순동 ( Soon Dong Kim ) 대구가톨릭대학교 자연과학연구소 2004 자연과학연구논문집 Vol.2 No.1

청국장 물 추출물이 반죽의 발효와 빵의 품질 특성에 미치는 영향

이예경,이명예,김미정,김순동 동아시아식생활학회 2004 동아시아식생활학회지 Vol.14 No.5

The effect of water extracts of Chungkukjang(WEC: 10%, w/v), which was prepared using Bacillus subtilis isolated from Korean traditional Chungkukjang, on the pH, acidity and volume of the dough, and loaf volume index(LVI), color, texture, retrogradation degree, microscopic observation and sensory quality of the bread were investigated. Experimental plots were divided to 3 groups(Control; without WEC, Ⅰ; added 2.5% WEC against total amount of water, Ⅱ; added 5.0% WEC against total amount of water). There were no significant difference in pH and acidity among each experimental groups. Dough volume were higher but LVI were lower in the Ⅰ- and Ⅱ-bread than those of control group. L^(*) values of the top crust and internal tissue in the Ⅰ-and Ⅱ-bread were lower than those of control group. The higher addition amounts had the lower L^(*) values. Hardness, strength, gumminess and brittleness were higher, but cohesiveness and springiness were lower in the WEC-breads than those of control. In the results of microscopic observation, there were scarce of the bigger starch granules and a sparse structure, while there were smaller starch granules in the WEC-bread. The scores of crispy taste of the WEC-bread were lower than those of the control group, but there were no significant difference in tenderness, odor, savory taste and overall acceptability between the control and the Ⅰ-bread. The retrogradation rate of the bread stored for 3 days at 25t was 45.09% in control, 17.92% in Ⅰ-bread, and 12.45% in Ⅱ-bread, respectively.