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초음파 처리 시간을 달리한 병아리콩 아쿠아파바를 사용하여 제조한 식물성 마늘 마요네즈의 품질 특성
김정수,김지윤,정새울,김민현,박상혁,김인선,남인주,박준영,문광덕 한국식품저장유통학회 2022 한국식품저장유통학회지 Vol.29 No.3
Recently, there has been a growing trend to replace animal ingredients used in food with plant-based alternatives for health, environment, and animal welfare. In this study, chickpea aquafaba was used as emulsifier for mayonnaise, and the effect of ultrasound on aquafaba and plant-based mayonnaise was investigated. Aquafaba with chickpea [1:2 (w/w)] was treated by ultrasound in 40 kHz and 200 W for 0, 30, 60, and 90 min. The emulsion property and quality of aquafaba with ultrasonic treatment time (UTT) and plant-based mayonnaise (UTT0, UTT30, UTT60, and UTT90) were analyzed, and compared with mayonnaise using egg yolk (CONT). As the UTT of aquafaba, the protein solubility increased, but emulsion activity index was highest in sample treated for 30 min (p<0.05). These results affected plant-based mayonnaise. The microstructure was confirmed that oil droplet of plant-based mayonnaises were larger than CONT, and size of oil droplet decreased by UTT. The emulsion stability of plant-based mayonnaises were about 7-11% lower than CONT, and among plant-based mayonnaises, UTT30 was the highest at 81.30%, and UTT60 and UTT90 were the lowest. Plant-based mayonnaise had higher viscosity and overall acceptability than CONT, and viscosity decreased by UTT. Optimal UTT had a beneficial effect on the emulsion property of aquafaba and mayonnaise, and a positive role can be expected as plant-based alternative emulsifier.
토종다래(Actinidia arguta) 분말의 함량을 달리하여 제조한 식물성 머핀의 품질 특성
김정수,김지윤,정새울,김민현,박상혁,문종태,문광덕 한국식품저장유통학회 2022 한국식품저장유통학회지 Vol.29 No.1
Despite the high intake convenience and functionality of Actinidia arguta, its practical utilization remains limited; therefore, the development of new products is necessary to increase the industrial significance of Actinidia arguta. Also, as the vegetarian population increases rapidly, various plant-based products are required. This study, the most optimum contents of Actinidia arguta powder (AP) was selected by analyzing the quality of plant-based muffins added by different amounts of AP (0%, 10%, 15%, and 20% (w/w) based on wheat flour). The muffin height and volume decreased significantly by adding AP. AP10 exhibited the lowest water holding capacity of flour, which affected the moisture content, baking loss, and yield. As AP increased, pH decreased and DPPH radical scavenging increased (p<0.05). In sensory evaluation AP10, and AP15 presented the high scores, while AP20 was the lowest. Smell scores was increased by adding AP. AP15 had the highest in appearance and texture. As a result, 15% of AP is the optimum concentration for producing plant-based muffins. Although lower in appearance quality than AP0, AP15 has satisfied preferences and functional needs. It is expected to increase the consumption of Actinidia arguta.
열처리와 비열처리 방법에 따른 양파 및 마늘 건조 슬라이스의 품질 특성
최지영,김지윤,김정수,정새울,곽다현,강석,한소진,김현중,문광덕 한국식품저장유통학회 2022 한국식품저장유통학회지 Vol.29 No.1
In the present study, the application of suitable thermal and nonthermal pretreatment methods was explored to develop a dried products comprising onion and garlic slices. Pretreatment was performed via blanching for 30 sec, steaming for 1 min, dipping in warm water (45℃) for 30 min, and dipping in cold water (8℃) for 1 hr. Furthermore, physicochemical and microbiological analyses were performed in conjunction with sensory evaluations. The group subjected to pretreatment via cold-water dipping exhibited the lowest moisture content and water activity with a negligible redness, yellowness, and browning index. Furthermore, the results of sensory evaluation revealed that this group exhibited relatively high color and overall acceptability. The group subjected to pretreatment via blanching presented severe browning and shape distortion. The samples in the group subjected to pretreatment via cold-water dipping did not exhibit a significant difference in pH; furthermore, the number of microorganisms during storage was lower than that in the control group. It was concluded that the hot-air drying of onion and garlic slices after cold-water dipping resulted in an increase in drying efficiency and the suppression of browning, without inducing major component changes. The facile technique demonstrated in the present study is expected to be fast and cost-effective, thereby facilitating practical application in farms.
전주 한옥마을 외국인 관광 활성화를 위한 식물성 기반 떡갈비 “베지 떡갈비” 개발
박상혁,김정수,김지윤,정새울,김인선,남인주,문광덕 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
전주시는 한옥마을의 글로벌 관광도시 수립 계획 중에 있으나 외국 채식인 관광객에게 식품 선택권이 매우 좁으며 국내 대체육은 채식인에 대한 이해가 부족하다. 따라서 본 연구에서는 외국 채식인 관광객의 니즈 충족 및 식물성 대체육의 문제점을 보완한 3感(영양, 식미, 육색)의 100% 식물성 떡갈비를 HMR 형태로 개발하였다. 주원료로는 콩 단백으로 23g/100 g의 단백질을 함유하며 병아리콩 및 퀴노아 가루를 더하여 비건에게 부족할 수 있는 영양소를 보충하였다. 또한 천연 조미료를 사용해 ‘짠맛의 상승효과’를 적용한 저염의 떡갈비를 제조하였다. 기존 대체육의 단점인 식감을 향상시키기 위해 조직대두단백을 사용하여 육 블록의 식감을 구현하였고, 호화 전분 등의 증점제를 첨가하여 식감을 보충하였다. 천연 조미료를 첨가한 코코넛 오일을 고형 블록으로 제작하여 육즙(지방)을 구현했으며, 천연 색소의 조합을 이용해 실제 육의 육색을 구현하였다. 제품 포장은 개별급속동결법을 이용해 품질변화를 최소화시키고 저장성 및 편리성을 확보하기 위해 열 안정성이 높은 PP 소재를 활용하여 전자레인지용 용기를 제조하였다. 따라서 베지 떡갈비는 전통 한식에 부합함과 동시에 한식 메뉴의 한계를 극복하여 전주 한옥마을의 외국인 관광객 유치에 있어 다양한 선택권을 제공할 수 있고, 이를 통해 차별화된 HMR 시장을 확보할 수 있을 것으로 기대된다.
보존제 첨가 및 가열 살균에 따른 떡볶이 소스의 저장 중 품질 특성 평가
최지영,김지윤,김정수,정새울,문광덕 한국식품저장유통학회 2020 한국식품저장유통학회지 Vol.27 No.3
When ‘Tteokbokki’ sauce is distributed and stored in the summer, the number of microbial generations increases rapidly, and the sauce packaging swells or breaks due to gas generation. In this study, the use of preservatives and heat sterilization was examined to determine their effects on red pepper paste-based ‘Tteokbokki’ sauce. When preservative addition and heat sterilization were combined, CO2 gas generation was increased, while the use of either preservatives alone or heat sterilization alone reduced gas generation compared to the control. Microbial load was significantly lower in the combined sample, and heat sterilization treatment was found to exhibit only a slight sterilization effect. However, no bactericidal effect was observed only in the presence of preservatives. Similar sensory evaluation results were obtained for all treated samples. These results therefore indicated that the sterilization effect of heat sterilization in ‘Tteokbokki’ sauce was maximized when combined with preservatives, with no significant alteration in the quality characteristics being detected. However, in the case of the combined treatment, a heat stable preservative should be used to prevent the generation of carbon dioxide gas.