Prediction Equations for Internal Temperature and Yields of Chicken Patties During Deep Fat Frying

Young-Hyoun Yi(이영현),T.C. Chen(첸티씨) 한국식품과학회 1991 한국식품과학회지 Vol.23 No.2

헤이즐넛 첨가에 따른 청국장의 품질 특성 변화

김종덕,이영현,이난희,김대현,최웅규,Kim, Jong-Duk,Yi, Young-Hyoun,Lee, Nan-Hee,Kim, Dae-Hyun,Choi, Ung-Kyu 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.6

This research was conducted to investigate the changes in quality characteristics of cheonggukjang fermented with the addition of hazelnut (10, 20, 30 and 40%) including; water content, pH, hydrophilic and lipophilic substances, color, viscosity and angiotensin converting enzyme inhibition activity. There was no significant change in pH with the addition of hazelnut. The water content significantly decreased with the addition of hazelnut. Hazelnut was also found to brighten the color of cheonggukjang. L-value and b-value increased with the addition of cheonggjuang. There was an insignificant change in the a-value. There was a slight decrease in the content of hydrophilic with addition of hazelnuts. Where there was more than 20% addition of hazelnut to soybean, the viscous substance content in cheonggukjang decreased significantly. Angiotensin converting enzyme inhibitory activity increased proportionally to the amount of hazelnut added. It was identified that the addition of 40% of hazelnut made its angiotensin converting enzyme inhibitory activity 10% point higher than that of control. These results suggests that the addition of hazelnut makes it possible to produce cheongkukjang of excellent angiotensin converting enzyme inhibitory activity.

팽화미분 첨가에 따른 타락죽의 pH, 수분, 고형분, 총당, amylose, 점도, 퍼짐성 및 색도 변화

김지영 ( Ji Young Kim ),김주봉 ( Ju Bong Kim ),이영현 ( Young Hyoun Yi ) 한국산업식품공학회 2009 산업 식품공학 Vol.13 No.2

The pH, moisture, solid, total sugar, amylose, viscosity, line spread and color of Tarakjuk containing puffed rice powder were investigated. The pH of rice Tarakjuk was higher than that of puffed rice powder. Also, samples with whole milk powder were higher than fresh milk (p<0.05). The highest moisture contents, 84.56% was observed in rice Tarakjuk prepared with whole milk powder, while lowest 81.04% in puffed rice powder sample with fresh milk (p<0.05). Samples with lower moisture contents resulted in greater solid contents (p<0.05). Higher total sugar contents were noticed in cooked samples than uncooked ones, however no differences were found among cooked ones (p<0.05). Amylose contents of puffed rice powder Tarakjuk were higher than rice sample (p<0.05). The rice Tarakjuk showed higher viscosity and lower spreadability (p<0.05). Higher L value was observed in rice. Highest a values were shown in puffed rice powder and lowest value in rice with fresh milk (p<0.05). The b value tended to be similar to a value.

팽화차조 첨가에 따른 조 막걸리의 양조 중 pH, 산도, 색도, 아미노산, 환원당, 총당 및 알코올 함량 변화

김지영(Ji Young Kim),이영현(Young Hyoun Yi) 한국식품과학회 2010 한국식품과학회지 Vol.42 No.6

팽화차조 첨가량을 0, 25, 50 및 75%(w/w)로 하여 제조한 막걸리의 pH, 산도, 색도, 아미노산, 환원당, 총당 그리고 알코올 함량 변화를 조사하였다. 발효 1일 막걸리의 pH는 4.06-4.58의 범위였으나 2일에는 3.55-3.64로 급격히 감소하였다. 발효 1일을 제외한 동일한 발효일에는 팽화차조 75%가 항상 높았으며 3일 이후부터는 팽화차조 첨가량이 증가할수록 pH도 높거나 같았다(p<0.05). 산도는 2일에는 증가되어 pH가 급격히 저하된 시점과 일치하였다. 발효기간이 경과될수록 증가하는 경향을 보였다. 발효4일 이후부터는 0%가 급격히 증가되어 발효 10일 1.67%로 가장 높았다(p<0.05). 색도에서 L값은 발효1일 59.13-66.03에서 2일 64.10-71.06으로 상승하였다. 동일한 발효일에는 팽화차조 첨가량이 증가할수록 L값이 유의적으로 항상 낮았다(p<0.05). 팽화차조 함량이 높을수록 적색도는 높은 경향을 나타내 L값과는 반대였고 황색도는 낮아 L값과는 유사한 경향을 보였다. 아미노산 함량은 발효기간이 진행될수록 유의적으로 증가하였다(p<0.05). 발효 3일 이후 동일한 발효일에는 팽화차조 첨가량이 증가할수록 아미노산함량이 낮게 나타났다(p<0.05). 환원당은 발효 2일 급격히 감소하였으며(p<0.05) 4일 이후부터는 큰 차이를 보이지 않았다. 발효 8일과 9일을 제외한 동일한 발효일에는 팽화차조 75%가 가장 높았다(p<0.05). 총당은 발효 3일까지 급격히 감소하였고(p<0.05) 4일 이후부터는 큰 변화를 보이지 않아 환원당 함량과 비슷한 경향을 보여주었다. 알코올 함량은 발효 1일을 제외한 모든 발효일에서 팽화차조 첨가량이 증가할수록 높게 나타났고(p<0.05) 발효도 빠르게 진행되었다. The pH, acidity, color, amino acid, reducing sugar, total sugar, and alcohol contents of puffed millet powder supplemented with different concentrations of millet takju were investigated during 10 days of fermentation. The pH ranged from 4.06 to 4.58 at day 1 but decreased drastically to 3.55-3.64 at day 2. With the exception of day 1, a higher pH was observed with a higher concentration of puffed millet powder (p<0.05). Acidity tended to increase quickly over time, especially for the 0% sample after day 4 (p<0.05). The sudden increase of acidity at day 2 agreed with the pH decrease. A lower concentration of puffed millet powder resulted in a greater Hunter “L” value (p<0.05) and tended to show lower Hunter “a” and higher Hunter “b” values on the same day. Amino acids increased over time, and a higher concentration of puffed millet powder resulted in lower amino acid content on the same day after day 3 (p<0.05). After a rapid reduction in reducing sugar on day 2 (p<0.05), minimal differences were observed in the samples after day 4. The 75% puffed millet powder sample showed the highest reducing sugar content, except on days 8 and 9 (p<0.05). Total sugars decreased rapidly by day 3, and then either remained unchanged or decreased after day 4. Higher alcohol concentrations were observed with higher concentrations of puffed millet powder, except on day 1 (p<0.05).

팽화미분 첨가에 따른 밀가루 탁주의 양조 중 pH, 산도, 색도, 환원당, 총당, 알코올 그리고 관능 성질 변화

김지영 ( Ji Young Kim ),이영현 ( Young Hyoun Yi ) 한국산업식품공학회 2008 산업 식품공학 Vol.12 No.2

팽화미분 첨가에 따른 탁주의 양조 중 pH, 산도, 색도, 환원당, 총당, 알코올 그리고 관능 성질 변화

김지영(Ji-Young Kim),성기욱(Ki-Wook Sung),배현웅(Hyun-Wung Bae),이영현(Young Hyoun Yi) 한국식품과학회 2007 한국식품과학회지 Vol.39 No.3

팽화미분 첨가량을 0, 25, 50 및 75%(w/w)로 하여 제조한 탁주의 pH, 산도, 색도, 환원당, 총당, 알코올 함량 그리고 관능 성질 변화를 조사하였다. 발효 1일에는 pH가 급격히 저하된 후 5일 까지 서서히 증가하였다. 하지만 6일 이후부터는 모든 시료의 pH가 감소하는 경향을 보였는데 팽화미분 함량이 낮을수록 빨리 감소되어 0%에서 가장 낮았다(p<0.05). 산도는 발효가 진행될수록 모든 시료에서 빨리 증가 하였고 6일 이후부터는 0%가 급격히 증가하였다(p<0.05). L값은 모든 시료에서 발효 1일에 급격히 상승하였고 발효기간이 경과함에 따라 감소하는 경향을 보였다. 동일한 발효일에는 75%에서 L값이 항상 낮았다. 하지만 적색도는 0, 3과 10일을 제외하면 75%가 L값이 항상 높았다(p<0.05). 환원당은 발효 3일까지는 급격한 감소를 보인 후 차이를 나타내지 않았다(p<0.05). 동일한 발효일에는 75%가 높은 경향을 보였다. 총당은 발효 2일에 급격히 감소하였고 동일한 시료에서는 3일 이후부터 차이가 없거나 약간 감소하였다. 발효 4일을 제외한 동일 발효일에는 75%가 다른 시료보다 높거나 같아서 환원당과 유사하였다(p<0.05). 알코올은 발효 2일까지 급격히 증가하였고 6일에 13.0-16.4%(v/v)로 가장 높은 값을 보였다. 팽화미분 첨가량이 증가할수록 알코올 함량도 향상 높았고 발효도 빨리 진행되었다(p<0.05). 관능검사는 팽화미분을 첨가하지 않은 시료와 팽화미분을 25, 50 또는 75% 첨가한 시료간의 유의적인 차이가 없었다. The pH, acidity, color, reducing sugar, total sugar, alcohol, and organoletic characteristics of Takju containing puffed rice powder (0, 25, 50 and 75%) were investigated during fermentation for 10 days. After drastic decrease at Day 1, the pH increased gradually until Day 5 and then tended to decrease after Day 6. A lower concentration of puffed rice powder resulted in a greater pH reduction (p < 0.05). Acidity increased quickly with days, especially for the 0% after Day 6 (p < 0.05). After a sudden rise at Day 1, the Hunter “L” value tended to decrease with days of fermentation. At the same day, the 75% showed the lowest Hunter “L” value, however, it had the highest Hunter “a” value except on Days 0, 3 and 10 (p < 0.05). After a rapid reduction in reducing sugar on Day 3, no differences were observed in the samples (p < 0.05). The 75% tended to be higher in reducing sugar. Total sugar decreased rapidly at Day 2, and then either remained unchanged or decreased after Day 3. With the exception of Day 4, the 75% had higher amounts of total sugar than the others at the same day (p < 0.05). The Highest alcohol contents [13.0-16.4% (v/v)] occurred on Day 6. Higher alcohol concentrations were observed with higher puffed rice powder (p < 0.05). In the sensory evaluation, no differences were detected between the 0% and those with puffed rice powder added (p < 0.05).

α-Amylase 첨가에 따른 쌀가루 및 팽화미분 아이스크림의 이화학적 특성

오보라 ( Bora Oh ),이영현 ( Young Hyoun Yi ) 한국산업식품공학회 2016 산업 식품공학 Vol.20 No.1

단립종 쌀가루, 장립종 쌀가루, 단립종 팽화미분 및 장립종 팽화미분의 호화도와 α-amylase 첨가에 따른 쌀가루와 팽화미분 아이스크림의 점도, 오버런, 녹아내리는 정도, 수분, 조지방, 총당 그리고 색도를 조사하였다. 호화도는 동일 곡종에서는 팽화로 호화도가 증가하였으며, 동일 처리구에서는 단립종이 장립종 보다 높았다. 점도는 α-amylase 농도가 증가할수록 감소했고 0.0%를 제외한 동일 농도와 곡종에서는 쌀가루가 팽화미분보다 높았으며, 같은 농도와 처리구에서는 단립종이 높았다. 오버런은 0.2%가 가장 높았고 같은 농도와 처리구에서는 단립종이 높았다. 녹아내리는 정도는 믹스 점도가 낮아질수록 많이 녹아내렸고, 팽화미분이 쌀가루보다 많았다. 수분은 효소함량에 따라 유의적 차이가 없었으며, 팽화유무에 상관없이 단립종이 높거나 같았다. 조지방은 농도, 곡종 및 팽화유무와 상관없이 유의적 차이가 없었다. 총당 함량은 α-amylase 농도가 증가할수록 높아졌고 동일 농도에서는 팽화미분이 높은 값을 보였다. 색도는 효소 농도가 짙어질수록 “L”값과 “b”값은 증가하였고 “a”값은 감소하였다. 동일한 농도와 곡종에서는 팽화에 의해 “b”값은 감소하였다(p<0.05). The viscosity, overrun, melting-down, moisture, crude fat, total sugar, and color of rice powder and puffed rice powder ice cream, following the addition of α-amylase, were investigated. For identical grain types, the gelatinization degree increased with puffing, and within the same treatment, the short grain was higher than the long grain. Viscosity dropped with increasing α-amylase at the same concentration and grain type, excluding 0.0%, the rice powder was higher than the puffed one, and for the same concentration and treatment, the short grain was higher. The overrun was highest at 0.2%, and for the same concentration and treatment, the short grain exhibited higher overrun. Higher melting-down was observed in puffed and lower viscosity ice cream mix. No significant difference was found in moisture with enzyme concentration. Regardless of puffing, the short tended to have a higher moisture. No difference was noticed in crude fat by concentration, grain type, or puffing. The total sugar was higher with increasing α-amylase; at the same concentration, puffed tended to be higher. The hunter “L” and “b” increased with α-amylase, while the “a” value dropped. At the same concentration and grain type, the “b” values decreased with puffing (p<0.05).

단립종쌀, 장립종쌀 및 팽화미분을 첨가한 탁주의 양조 중 이화학적 및 관능적 특성 평가

동명 ( Ming Dong ),이영현 ( Young Hyoun Yi ) 한국산업식품공학회 2011 산업 식품공학 Vol.15 No.4

The pH, acidity, protein, color, reducing sugar, total sugar, alcohol and organoleptic characteristics of Takju containing 100% short grain rice (100 S), 100% long grain rice (100 L), 50 S+50% puffed rice powder (50 P) and 50 L+50 P were examined. After a drastic decrease during the initial stage of fermentation, the pH gradually increased except 100 L. Protein peaked at day 1 and decreased. A higher protein was noticed in puffed samples than in rice samples (p < 0.05). The Hunter "L" value decreased after a rise during the beginning of fermentation. Puffed samples showed higher reducing sugar than rice at day 0. Total sugar was similar to reducing sugar. A drastic increase in alcohol concentration was detected at day 2. Higher alcohol was observed in short grain than long grain and also in puffed samples than in rice (p < 0.05). A significant difference between 100 S and 100 L was observed in a sensory evaluation (p < 0.01); while no preference was detected.

팽화미분 첨가에 따른 식혜의 품질 특성

이명욱(Myung-Wook Lee),이영현(Young Hyoun Yi) 한국식품과학회 2012 한국식품과학회지 Vol.44 No.5

The pH, turbidity, color, brix, reducing sugar, total sugar, ketose, amino acid, protein and organoleptic characteristics of sikhye prepared with puffed rice powder (0, 25, 50, 75 and 100% (w/w)) were investigated during saccharification. A higher concentration of puffed rice powder and longer saccharification time resulted in pH reduction (p<0.05) and tended to increase turbidity. A higher Hunter “L” value was observed with higher puffed rice powder content, except for the addition of 25% at 0 h. The Hunter “L” value peaked at hour 1 and slowly declined thereafter. Elevations in brix, reducing sugar, total sugar and sucrose were observed with higher puffed rice powder content and longer duration of saccharification (p<0.05). The sucrose content ranged from 0.79-0.86% (w/w) at hour 6, which was markedly lower than that of commercial sikhye. With time, levels of amino acid and protein increased (p<0.05). Sensory evaluation revealed moderate differences between 0% and both 75 and 100% (p<0.001), with 75 and 100% preferred over 0% (p<0.05).

탈당(脫糖)된 육계와 돼지 혈장분(血奬粉)의 상온 저장에 따른 색깔, 단백질 함량, 용해도, 기포력과 pH 변화

이재준(Jae Jun Lee),이영현(Young Hyoun Yi) 한국식품과학회 1999 한국식품과학회지 Vol.31 No.3