박토시스 처리가 튀김어묵의 저장 중 미생물 생육 및 품질에 미치는 영향

정하열,라채훈,김선화,손희원,정하열 한국산업식품공학회 2022 산업 식품공학 Vol.26 No.1

This study investigated the effect of bactocease, as a natural preservative, on the microbial growth and quality of fried fish paste during storage. To select the optimal concentration of bactocease, the inhibition effect of its different treatment concentrations (0.2, 0.4, and 0.8%) on total aerobic bacteria in fish paste dough during 5 days of storage was examined. The sample treated with 0.4% bactocease showed a 1.21 log reduction in microorganisms compared with that of the control. This result was higher than that with 0.2% bactocease and potassium sorbate and similar to that with 0.8% bactocease. Consequently, 0.4% bactocease was chosen as the best concentration for preparing the fried fish paste. Microbial growth on fried samples treated with preservatives was more inhibited by adding preservatives regardless of their type than that of the control after 15 days of storage. In addition, there were no significant differences in the quality between the samples treated with 0.4% bactocease and 0.2% potassium sorbate, such as volatile basic nitrogen contents, TBARS values, pH, and acidity. Therefore, these results indicate that food preservatives should be added into fried fish paste for controlling microbial growth, and bactocease can have a high potential to replace potassium sorbate in processed marine foods, including fried fish paste.

덖은 쑥의 열수 추출물에 함유된 휘발성 성분

정하열 안성산업대학교 1996 論文集 Vol.28 No.-

Volatile flavor compounds from hot water extracts of roasted mugworts were analyzed for investigating the principal components which were responsible for characteristic mugwort notes. Nitrogen purge and trap technique was used as a trapping method. Flavor components trapped in tube were thermally desorbed and then purged with helium gas to GC or GC-MS Among the 32 peaks identified were 8 caused by aldehydes, 4 by ketones, 3 by hydrocarbons, 6 by alcohols, 10 by terpenes and 1 by furan. Analysis of the date obtained suggested that monoterpenes were over 50% of flavor components detected and especially the amounts of camphor, borneol and 1,8-cineole were large among them. However, it seemed that the addition of essential oil such as 1,8-cineole and linalool is necessary to enhance the sensory properties of hot water extracts of mugworts which could be used as a base of soft drink.

제 3 회 비타민 C 국제 심포지엄을 마치고

정하열 한국식품과학회 2012 식품과학과 산업 Vol.45 No.1

솔싹 추출물의 향미성분 및 특성

정하열 안성산업대학교 1997 論文集 Vol.29 No.1

음료나 제과와 같은 가공식품의 원료로 사용하기 위해서 열수로 추출하여 제조한 솔싹추출물의 향미성분을 조사하기 위하여 실제 이들을 음용하여 감지하는 경우와 유사한 조건에서 분석하기 위한 NPT 방법을 사용하여 분석하였다. 본 연구에서 휘발성 성분을 Tenax-TA에 흡착시키고 GC-MS에 의하여 분석하여 본 결과, 동정된 전체 화합물은 대부분 carbonyl 화합물과 방향족 화합물 및 알코올류 그리고 monoterpenes류로서 솔잎의 휘발성 성분으로 보고된 화합물들과 유사하였으나 제조공정상 첨가한 수증기 증류 성분에 의하여 Bronyl acetate가 다량 검출되었다. Bronyl acetate는 솔잎에 미량 존재하기는 하지만 본 연구에서와 같이 많이 존재하지는 않는 것으로 본 실험에서 사용한 소재의 기호적 및 생리적특성에 중요한 영향을 미치는 것으로 파악되었다. 이에 의하여 솔싹 추출물은 솔잎 추출물에 비하여 더욱 푸릇하고 상쾌한 관능적 특성을 지니며 또한 이들은 진해, 거담작용이 있는 것으로 알려져 가공식품에 적절하게 사용될 경우에 바람직한 효과를 나타낼것으로 기대된다. 이외에도 솔싹 추출물은 솔잎 추출물에 비하여 아미노산 이나 미량원소의 함량이 많은 것으로 나타났다. Volatile flavor compounds from hot water extracts of pine bud extracts were analyzed for investigating the principal components which were responsible for characteristic pine bud notes. Nitrogen purge and trap technique was used as a trapping method. Flavor components trapped in tube were thermally desorbed and then purged with helium gas to GC or GC-MS. Among the 28 peaks identified were 5 caused by aldehydes, 5 by ketones, 1 by hydrocarbons, 3 by alcohols, and 11 by terpenes. Analysis of the data obtained suggested that monoterpenes were the major flavors components detected and especially the amounts of bornyl acetate were large among them. It seems that the flavors of pine bud extracts are more greeny and coooler than that of pine needle exracts due to the characteristic notes of bornyl acetate contained in pine bud extracts. Besides, pine bud extracts contain larger amounts of total amino acids and minerals than pine needle extracts.

Xanthine Oxidase에 의해 생성된 Superoxide Anion 소거능을 갖는 허브추출물의 검색

정하열 안성산업대학교 1997 論文集 Vol.29 No.2

몇가지 허브류의 식물들에 대하여 xanthine oxidase에 의하여 생성된 활성산소의 소거능을 검색하였다. 검색된 13종류의 허브증에서 mate, eucalyptus, sage, thyme, peppermint 등이 강력한 SOD 유사활성을 나타내었다. 또한 이들 허브들에 함유된 폴리페놀 화합물과 유기산의 존재를 조사하여 허브류의 활성이 이들 화합물에 기인하는 것인지를 예측하고져 하였다. 그 결과, 강한 SOD 유사활성을 나타내는 모든 허브류에서 폴리페놀 화합물과 유기산의 존재가 확인되었으며 따라서 SOD 유사활성이 이들 화합물에 의한 것임을 예측할수 있었다. 이러한 허브류는 훌륭한 향미를 갖고 있을 뿐 아니라 본 연구에서 조사한 바와 같은 생리활성도 보유하고 있으므로 각종 건강식 종의 제조에 적절한 부재료 혹은 첨가물로서 사용될 수 있다고 하겠다. 또한 이들 혀브류에 대해서 암세포에 대한 세포독성 효과나 면역증강효과등을 검토하게 되면 보다 상세한 생리적 활성을 파악할 수 있을 가능성이 있다고 하겠다. Superoxide dismutase (SOD)- like activities of some herbs were examined through the test of eliminating activity of superoxide anion produced by xanthine oxidase. Among the 13 different kinds of herb extracts, mate, eucalyptus, sage, thyme, and peppermint showed the efficacious SOD-like activities. The presence of polyphenol compounds and organic acids in these herbs were tested to find out the active compound groups which exhibited SOD-like activities of these herbs. All of the herbs which showed the efficacious SOD-like activities seemed to contain polyphenolic compounds as well as organic acids. The polyphenolic compounds and/or organic acids contained in these herbs seemed to be the active substances exhibiting the SOD-like activities of these herbs. Therfore, it is expected that these herbs belonging to the so called "medicinal herbs" might be used as an effective ingredients to the physiologically functional foods. In addition, the cytotoxicity to the cancer cell lines or the enhancing activity of immune system of these herbs should be studied in the near future.

유지대체물로서 Carbohydrate Polyesters의 개발과 이용

정하열 한국식품과학회 1997 식품과학과 산업 Vol.30 No.3

3가지 약용 허브 추출물에 함유된 유기산 검색 및 조성 비교

정하열(Ha-Yull Chung),정도현(Do-Hyun Jung),박영준(Young-Joon Park) 한국식품과학회 2000 한국식품과학회지 Vol.32 No.5

발효생강 추출물이 RAW 264.7 마크로파지에서 NO 및 PGE_2 생성에 미치는 영향

정하열 ( Ha Yull Chung ),박승용 ( Seung Yong Park ) 한국산업식품공학회 2013 산업 식품공학 Vol.17 No.1

생강은 다양한 생리활성이 확인됨에 따라 여러나라에서 전통의약재로서 폭넓게 사용되고 있다. 하지만 진저롤 및 그 유도체에서 유래되는 자극적인 향미로 인하여 식품소재로서의 사용에는 다소 어려움이 있는 실정이다. 본 연구에서는 생강을 Lactobacillus plantarum, Leuconostoc mesenteroides, Streptococcus thermophilus, 및 Lactobacillus acidophilus 등과 같은 유산균에 의한 발효를 통하여 생강의 관능특성을 증진시키려 하였다. 발효된 생강은 in vitro에서 전자공여능 및 cyclooxygenase-2 저해활성을 나타내었으며 또한 산화질소의 생성도 억제하였다. 특히 김치유래 유산균으로 발효한 생강추출물인 GLPe와 GLMe는 Raw 264.7 macrophages에서 prostaglandin-E_2 의 생성을 60% 이상 저해하였으며 15- lipoxygenase에 대한 저해 활성도 나타내었다. 따라서 GLPe나 GLMe와 같은 발효생강 추출물은 섭취할 때 자극적인 향미로 인한 거부감이 적으며 염증이나 앨러지 등에 의해 야기되는 바람직하지 않은 증상을 일부 완화시킬 수 있는 건강식품소재로서 사용될 수 있음을 알 수 있었다. Ginger is popular worldwide as a folk medicine with many claims of its biological effects. Nevertheless, there are some limitations for using it as a food ingredient due to the pungent odor that originates from gingerol and its derivatives. In this study, gingers were fermented with lactic acid bacteria such as Lactobacillus plantarum, Leuconostoc mesenteroides, Streptococcus thermophilus, and Lactobacillus acidophilus to increase the sensory property of ginger. The prepared fermented ginger extracts showed electron donating ability and cyclooxygenase-2 inhibitory effect in vitro. The fermentation also inhibited the production of nitrogen oxide. Among the fermented ginger extracts GLpe and GLme which were obtained by fermentation with lactic acid bacteria from kimchi, showed an over 60% inhibitory effect on the production of prostaglandin-E2 in RAW 264.7 macrophages. In addition, GLpe and GLme showed a slight inhibitions on 15-lipoxygenase. We would expect that fermented ginger extracts like GLpe and GLme could be used as a health food ingredient for relieving uncomfortable symptoms caused by inflammation or allergy.

GC-MS에 의한 폴리코사놀 유화액의 정량분석

정하열 ( Ha-yull Chung ) 한국산업식품공학회 2016 산업 식품공학 Vol.20 No.3

Recently, polycosanol products have been actively introduced into the domestic market based on their potential biological activity. The analytical procedures of polycosanol, which determine the TMS derivatives of each polycosanol with GC-FID, were presented for inspection of standards. However, the conventional procedures are not readily applicable to polycosanol emulsion which is prepared by mixing polycosanol and water together with emulsifiers because of their interferences. Therefore, the quantitative analytical procedure of polycosanol emulsion with GC-MS at selected ion monitoring mode was proposed and its validity was inspected for standardization. The analysis of polycosanol standards according to the proposed procedure showed the following values: 90.5% for reproducibility; 0.48-5.83% for the RSD; 0.000479-0.001314 μg/μL for the LOD; 0.001452-0.003983 μg/μL for the LOQ; 80.38-108.98% for accuracy; and 0.01-4.88% for the coefficients of variation. The average reproducibilities of polycosanol emulsions according to the current procedure were 87.43±4.48% and 88±2.2%, respectively, which were within the 80-120% range of the designated amounts. Therefore, it was found that the proposed analytical procedure with GC-MS at SIM mode in this study would be promising for the accurate quantitative analysis of polycosanol emulsion.

쌀단백질 잔사 효소분해물의 풍미증진 효과

정하열 ( Ha Yull Chung ),이형진 ( Hyung Jin Lee ) 한국산업식품공학회 2014 산업 식품공학 Vol.18 No.2

쌀단백질의 효소분해물을 배지로 효모추출물을 제조한 후 남은 쌀단백질 잔사를 재활용하기 위하여 다시 효소분해하여 얻은 가수분해물들의 맛 특성을 조사하고 이들을 효모추출물에 첨가하였을 때 나타나는 전체적인 맛의 패턴변화를 검색함에 의해 쌀단백질 효소분해물의 풍미증진 특성을 파악하고자 하였다. 쌀단백질 잔사의 효소분해물들은 사용한 효소의 종류에 따라 각기 다른 맛 특성을 나타내었는데, Flavourzyme처리구(Rrhf)가 감칠맛이 가장 강하였으나 동시에 쓴맛도 증가하였으며, Protamax처리구(Rrhp)는 감칠맛에 비하여 쓴맛이 강하지 않아 효모추출물에 첨가하여 풍미증진 효과를 기대하기에 적합한 소재로 예측되었다. 이에 따라 Rrhp에 함유된 풍미증진 성분을 조사하기 위하여 Rrhp를 1-5 Kda범위로 한외여과한 후 FPLC로 분리한 펩타이드 분획을 LC-MS/MS로 분석한 결과 Ile-Gly-Tyr-Pro-Thr-Tyr-Pro-Leu-Pro-Arg(Mw: 1175) 등의 펩타이드가 함유되었음을 확인하였다. 이와 같이 쌀단백질 잔사를 Protamax로 적정 조건에서 효소분해하여 제조한 Rrhp는 이들에 함유된 다양한 펩타이드성분이 효모추출물의 풍미를 증진시키는 효과를 발현할 수 있을 것으로 예측되어 천연조미소재로의 활용이 가능함을 알 수 있었다. The taste properties of enzyme hydrolysates of rice protein residue were investigated, and then their taste enhancing effects were evaluated by examining the changes in total taste pattern after their addition to a yeast extract. While enzyme hydrolysates of rice protein residue showed different taste properties according to the enzyme that was used for hydrolysis, the Flavourzyme treated sample expressed the strongest umami and bitter taste among the enzyme treated samples. On the other hand, the Protamax treated sample showed considerable umami with a slight bitter taste so that it is expected to be suitable as a taste enhancing ingredient. Furthermore, by LC-MS/MS analysis, the effective fraction isolated from the Protamax treated sample was found to contain peptide fractions such as Ile-Gly- Tyr-Pro-Thr-Tyr-Pro-Leu-Pro-Arg (Mw: 1175); therefore, it is expected that the peptide fractions contained in Protamax hydrolysates of rice protein residue could be applied for preparing a natural taste enhancing ingredient.