현미 단백의 영양적 가치와 음용

임춘선 한국식품영양학회 2011 한국식품영양학회 학술대회논문집(학술심포지움) Vol.2011 No.06

대두 및 대두가공품 첨가에 따른 유지안정성(油脂安定性)

김재욱,임춘선 한국농화학회 1987 Applied Biological Chemistry (Appl Biol Chem) Vol.30 No.4

The stability of lipids(Soybean oil & Ramyon lipld) by adding soybean products' extracts and Soybean, Soybean products was investigated, respectively. 1. Ethanolic extracts of defatted Soybean was very antioxidative in soybean oil. Soy bean hot water extracts, defatted soybean water extracts and Soyprotein isolate water extracts possess antioxidative activities. But, Fresh Soybean cold extracts don't possess antioxidative activity. 2. The Oxidation of Kamyon Lipids (beef tallow) during storage at 45℃ incubator was effectively surpressed by addition of defatted Soybean hydrolyzate, tempeh (Defatted). Soy protein isolate hydrolyzate. The power of antioxidative activity is this order: Soy protein isolate hydrolyzate $gt; Defatted Soybean hydrolyzate$gt;BHA (200ppm)$gt; Tempeh$gt;Tempeh extracts$gt;Defatted soybean.

밀가루 고오지에 의한 두유박이용 밀된장 제조

김재욱,임춘선,최준봉,방찬식 한국농화학회 1989 Applied Biological Chemistry (Appl Biol Chem) Vol.32 No.4

Wheat Doenjang was manufactured by mixing various ratio of the soymilk residue with wheat Koji. As the result, the content of reducing sugar was increased till 50 days and decreased thereafter during aging of the mash. As the combination ratio of soymilk residue was increased, the content of reducing sugar was decreased and amino nitrogen content was increased prominently till 50 days in all testing samples but thereafter the increasing ratio was slowdowned. At the beginning of the aging the content of the amino nitrogen was higher in the testing sample which had higher combination ratio of soymilk residue but at the end of the aging the result was reversed. The content of the total acids was increased prominently till 40 days but thereafter the increasing ratio was slowdowned, and in each testing samples the difference in total acid content was extremely slight. In the color of each testing samples aged 80 days as the combination ratio of soymilk residue was increased, the lightness was increased, and the redness was decreased but the yellowness was increased. From the result of sensory evaluation test of wheat Doenjang aged 90 days, soy sprout Doenjang soup showed the best taste in control and as the combination ratio of soymilk residue was increased, the taste was dropped slightly but no significant differences was obtained among the testing sample A,B and C but between control and testing sample D there was significant difference. In the original taste of Daenjang, the control was the best and as the combination ratio of soymilk residue increased, the point was dropped but there were no significant differences between control and testing sample A and testing sample B and C.

타 단백과의 블렌딩을 통한 미강단백의 영양 및 물성 개선 효과

정광호,박진희,임춘선 한국식품영양과학회 2011 한국식품영양과학회 학술대회발표집 Vol.2011 No.10

Relative Sweetness and Sensory Characteristics of Bulk and Intense Sweeteners

곽미진,정서진,김영재,임춘선 한국식품과학회 2012 Food Science and Biotechnology Vol.21 No.3

The objectives of this study were to measure and validate the relative sweetness of various sweeteners and to identify the sweeteners having similar sensory quality to that of sucrose. Twelve types of bulk and intense sweeteners were investigated. The relative sweetness was measured by 2-alternative forced choice method with 5% sucrose solution and the results were validated using descriptive analysis. The relative sweetness of the novel sweeteners such as tagatose, erythritol, stevia, and rebaudioside A 97were shown to be 0.85, 0.63, 64.1, and 227, respectively. Maltitol and tagatose were shown to elicit very similar sensory characteristics to that of sucrose.

두유박 고오지를 이용한 밀된장 제조

김재욱,전호남,박우포,임춘선,허병석 한국농화학회 1989 Applied Biological Chemistry (Appl Biol Chem) Vol.32 No.4

For the effective use of soymilk residue(SR), by-product of soymilk production, Wheat Deonjang made of Wheat flour-SR koji(WFSR koji) and soybean was manufactured. As the results, the contents of reducing sugar were increased till 50 days in all samples and decreased thereafter during aging of the mash. The contents of amino nitrogen were prominently increased till 50 days, but increasing ratio was slightly slowdowned thereafter. The higher the mixing ratio of SR was, the less the contents of reducing sugar and amino nitrogen were. The contents of total acid were also prominently increased till 40 days, but were slowdowned thereafter and the differences among all treatments were small. As the mixing ratio of SR was increased, the yellowness and the redness were increased and the lightness was decreased in 80 days aged samples. In sensory evaluation of 90 day aged samples, control [WFSR koji 100 (WF: SR ; 100 : 0), soybean 100] was the best in soy sprout Doenjang soup. As the mixing ratio of SR was increased, the taste was dropped slightly but no significant differences were obtained between control and sample A[WFSR koji 125 (WF: SR ; 100 : 25), soybean 75], sample B[WFSR koji 150(WF: SR ; 100 : 50), soybean 50] and sample C[WFSR koji 175 (WF SR ; 100 : 75), soybean :25], sample C and sample D[WFSR koji 200(WF: SR ; 100 : 100), soybean 0].

연구논문 : 분지 덱스트린 첨가가 냉동 소프트롤 반죽 및 빵의 저장 중 품질 특성에 미치는 영향

박진희 ( Jin Hee Park ),임춘선 ( Chun Son Lim ),김일환 ( Il Hwan Kim ),김문용 ( Mun Yong Kim ) 한국식품조리과학회(구.한국조리과학회) 2011 한국식품조리과학회지 Vol.27 No.5

In this study, samples of wheat flour and dough were prepared by adding of 1, 3, or 5% branched dextrin, which is produced from the amylopectin of waxy corn starch using a cyclization reaction with a branching enzyme. The samples were then evaluated qualitatively in terms of farinogram, viscogram, and extensogram characteristics. The fermentation power of dough expansion, extensogram characteristics, specific volume, baking loss, external/internal surface appearance, and sensory qualities were also examined after 4 weeks of storage at -20℃ to determine the effect on freeze-thaw stability and quality improvement of branched dextrins in the soft roll bread formulation. Furthermore, the samples along with a control were compared regarding their quality characteristics, including changes in moisture content, water activity, color, and textural characteristics during a storage period of 4 days at 20℃ to determine the effect on preventing retrogradation of the branched dextrin. As the branched dextrin content increased, area and extensibility increased, whereas water absorption, fermentation power of dough expansion, resistance/extensibility ratio, baking loss, and brownness of the crust decreased. However, the control group presented significantly higher peak viscosity, resistance, specific volume, taste, overall acceptability, moisture content, water activity, springiness, cohesiveness, and resilience values than those of the branched dextrin samples, whereas lightness, hardness, and chewiness showed the reverse effect. As the storage period increased, lightness, hardness, and chewiness increased, whereas cohesiveness decreased. In conclusion, the results indicate that adding 1~3% branched dextrin into a soft roll bread formulation from frozen dough had no positive effect on freeze-thaw stability or preventing retrogradation but may provide good nutritional properties.

Quality Characteristics and Sensory Properties of Reduced-fat Emulsion Sausages with Brown Rice Fiber

최윤상,김현욱,송동헌,최지훈,박진희,김문용,임춘선,김천제 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.4

Reduced-fat emulsion sausage was supplemented with brown rice fiber at levels of 0, 1, 2, 3, and 6%. Adding different levels of brown rice fiber affected the proximate composition of the reduced-fat emulsion sausages (p<0.05), except for protein content. Adding different levels of brown rice fiber influenced the physicochemical properties of the reduced-fat emulsion sausages. The cooking yield, emulsion stability, textural properties, and viscosity of the reduced-fat emulsion sausages containing brown rice fiber improved with increases in added brown rice fiber (p<0.05). The reduced-fat emulsion sausages containing 1-3% brown rice fiber generated sensory evaluation scores similar to those of the high-fat sausage control. These results indicate that reduced-fat emulsion sausages with 1-3% added brown rice fiber had the most acceptable sensory properties and highest quality characteristics compared to the others.

연구논문 : 현미 식이섬유를 첨가한 튀김가루의 품질 특성

최승일 ( Seung Il Choi ),김태종 ( Tae Jong Kim ),박진희 ( Jin Hee Park ),임춘선 ( Chun Son Lim ),김문용 ( Mun Yong Kim ) 한국식품조리과학회(구 한국조리과학회) 2011 한국식품조리과학회지 Vol.27 No.6

In this study, frying mix was prepared containing 0.5, 1.0, 1.5 or 2.0% brown rice fiber(BRF). The samples along with a control were then compared regarding their quality characteristics, including pasting properties, spreadability, pick-up ratio, color, textural characteristics, moisture and oil contents, and sensory qualities, all to determine the optimal ratio of BRF. For the pasting properties of frying mix, the control group was evidenced by a significantly higher peak viscosity, through viscosity, and final viscosity than that observed in the BRF samples. Breakdown was the highest at the 1.0% addition level, and time to peak viscosity and pasting temperature were maximal with the 0.5% addition. There was no significant difference in setback among the experiments. Spreadability and pick-up ratio of frying batter were not significantly different among the samples. As the BRF content increased, the lightness, greenness decreased, whereas yellowness increased. The BRF samples presented significantly higher hardness of fried batter than the control group and there was no significant difference in crispiness among the samples. Moisture content of fried sweet potato decreased with increasing BRF and oil content was the maximum on the control group. In the sensory evaluation, appearance, color, flavor, savory taste, yellowishness, coating thickness, off-flavor, and oiliness were not significantly different among the fried sweet potato samples. Bindingness, crispiness, and chewiness were highest in the control samples but minimal at a addition level of 2.0%. The control group evidenced significantly higher overall acceptability than were observed in the BRF samples. In conclusion, the results demonstrated that 0.5~1.0% BRF may prove quite useful as a additive for frying mix in the preparation of fried sweet potato and may provide favorable textural and functional properties.