훈연 처리한 콩으로 제조한 청국장의 관능특성 변화

최선정,고형민,최원석,이난희,최웅규,Choi, Seon-Jeong,Ko, Hyeong-Min,Choi, Won-Seok,Lee, Nan-Hee,Choi, Ung-Kyu 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.2

본 연구는 고부가 청국장을 개발하기 위해 원료 콩을 훈연 처리하여 청국장을 제조하였고, 훈연 공정이 청국장의 관능 특성에 어떠한 영향을 미치는지 알아보고자 하였다. 증자 후 훈연기에서 2시간 동안 훈연한 대두에 B. licheniformis를 접종한 후 48시간 동안 발효시킨 후 유기산, 유리당, 유리아미노산, 지방산 함량 측정 및 관능검사를 실시하였다. 훈연 청국장의 총 유기산 함량은 $326.5{\pm}8.7mg%$로 미훈연 청국장의 $171.5{\pm}3.4mg%$에 비해 두 배 가량 증가하는 것으로 확인되었으며, 분석된 유기산 중 훈연 청국장과 미훈연 청국장 모두 succinic acid의 함량이 가장 많았다. 훈연 청국장의 총 유리당 함량은 미훈연 청국장에 비해 유의적으로 감소하는 것으로 확인되었으며, 미훈연 청국장과 훈연 청국장의 총 유리아미노산 함량은 훈연 공정에 따라 유의적으로 증가하는 것으로 확인되었다. 또한, Sweet taste, savory taste, bitter taste를 나타내는 아미노산 함량 역시 훈연 청국장에서 유의적으로 증가하는 것으로 확인되었다. 아미노산 18종 중 tryptophan과 cysteine를 제외한 16종이 훈연 청국장에서 유의적으로 증가하는 것을 확인할 수 있었다. 청국장 감칠맛의 주요 물질인 glutamic acid의 총 아미노산에 대한 비율은 미훈연 청국장에서 19.5%를 나타내었으며, 훈연 청국장에서 19.0%를 나타내었다. 미훈연 청국장과 훈연 청국장의 포화지방산, 단일불포화지방산, 다가불포화지방산 함량에서는 훈연에 따른 유의적인 차이는 없는 것으로 나타났다. 관능검사에서는 외관을 제외한 시험된 모든 항목(냄새, 맛 및 종합적 기호도)에서 원료 콩의 훈연에 따른 유의적인 차이를 확인할 수 있었다. This study investigated to changes in the sensory characteristics of cheonggukjang made with smoked soybean. The total organic acid content of cheonggukjang made with smoked soybeans (CSS) increased to about two times in comparison with cheonggukjang made with non-smoked soybeans (CNS). Among the organic acids, the amount of succinic acid was highest for both CSS and CNS. The total free sugar content of CSS ($228.6{\pm}8.8mg%$) was significantly reduced compared to that of CNS ($350.1{\pm}13.7mg%$). Further, the total free amino acid content of CSS ($10,123.3{\pm}301.4mg%$) was significantly increased compared to that of CNS ($8,912.5{\pm}286.5mg%$). The contents of sweet, savory and bitter taste compounds were significantly elevated in CSS when compared to that of CNS. However, there were no significant differences in the total content of fatty acids in CNS and CSS. The sensory evaluation of aroma, taste and overall quality of CSS were significantly increased compared to that of CNS. Taken together, it was expected that a smoking process is useful for the development of new fermented foods.

산자나무(Hippophae rhamnoides L.) 추출물, 오일 및 이들을 함유한 나노에멀젼의 주름개선 효능 평가

최선정(Seon-Jeong Choi),김나리(Na-Ri Kim),신중엽(Joong-Yup Shin),이관모(Kwan-Mo Lee),경기열(Kee-Yeol Kyong) 한국화장품미용학회 2016 한국화장품미용학회지 Vol.6 No.2

This study was conducted to investigate antioxidant activity of fruit and leaf extracts of seabuckthorn (Hippophae rhamnoides L) by different solvents and then further evaluated the anti-wrinkle efficacy and cytotoxicity in seabuckthorn extracts, seabuckthorn oil, and the seabuckthorn seed oil nanoemulsion that emulsified the mixture of seabuckthorn leaf extract and seed oil. In total polyphenol and flavonoid contents, the contents of ethanol extracts were higher than that of water extracts. Especially, 70% ethanol extracts was the highest contents. Also, the total polyphenol and flavonoid contents of leaf extract were significantly higher than that of fruit extract. The flavonol and carotenoid contents were similar pattern as well. The DPPH radical scavenging activity of leaf extract was significantly higher than that of fruit extract and also increased in accordance with solvent concentrations. Therefore 70% ethanol extractions of fruit and leaf were optimum condition. In cytotoxicity and matrix metalloproteinase-1 (MMP-1) inhibitory activity, the seabuckthorn leaf ethanol extract and seed oil were no cytotoxicity and significantly MMP-1 inhibitory activity. Nanoemulsion that emulsified seabuckthorn leaf ethanol extract and seed oil has anti-wrinkle efficacy. In conclusion seabuctkorn leaf extract, seabuckthorn seed oil, and seabuckthorn nanoemulsion could be a potential functional source of cosmetics.

실버타운 입지를 위한 집수구역별 일사량 비교평가

최선정(Choi, Seon-Jeong),엄정섭(Um, Jung-Sup) 한국태양에너지학회 2014 한국태양에너지학회 논문집 Vol.34 No.5

It is usual to determine silver-town location by people"s experienced knowledge or intuition considering many different type of thematic variables simultaneously. This paper is primarily intended to locate sunny silver-town according to catchment-wide solar radiation as singlekey variable. GIS based solar simulation realistically identified catchment-wide solar radiation in the study area using large scale spatial precision. More than 90% over the worst catchment were identified shadow surfaces while the optimalcat chment was heavily covered by sunny radiation surfaces. It is confirmed that standard GIS technology can offers the viable method of measuring and comparing the catchment-wide solar radiation. Guidelines for a replicable methodology are presented to provide a strong theoretical basis for the standardization of factors involved in locating the sunny silver-town; delineation of catchment boundary, solar simulation, catchment-wide comparison etc. They could be used as an evidence to determine sunny catchment in comparison with other catchment, based solar simulation. It is anticipated that this research output could be used as a valuable reference to confirm the potential of introducing the new concept of "catchment specific solar radiation" to support more scientific and objective decision-making in the process of locating silver town.

GWR을 활용한 `대` 지목의 도로 이격거리별 토지가격비준표 개선방안

최선정(Seon-jeong Choi),엄정섭(Jung-sub Um) 대한공간정보학회 2015 한국공간정보학회 학술대회 Vol.2015 No.9

연구논문 : 명조건에서 발아시킨 콩의 발아특성 및 isoflavone함량 변화

최선정 ( Seon Jeong Choi ),최웅규 ( Ung Kyu Choi ) 한국식생활문화학회 2014 韓國食生活文化學會誌 Vol.29 No.6

This research was conducted to investigate changes in isoflavone contents and sprouting characteristics of germinated soybeans [Glycine max.] under light condition. The relative wet weight of soybeans increased as germination progressed, and it reached 291.1±14.3% at 60 h after beginning of sprouting. On the other hand, relative dry weight slowly decreased as germination progressed. The length of sprouting rapidly increased as germination progressed. The sprouting rate sharply increased from 12 h to 48 h and reached 96.4±2.5% at 60 h after sprouting. In terms of color, L value did not change until 24 h after the beginning of germination, but it rapidly increased from 24 h to 36 h and did not change thereafter. The a value rapidly increased at 24 h after the beginning of germination and decreased thereafter. The b value rapidly increased at early and last stages and reached 9.0±0.7 at 60 h after the beginning of sprouting. Total isoflavone reached a maximum level at 12 h after the beginning of germination and consistently decreased thereafter. Among isoflavone compounds, m-genistinhad the highest content followed by daidzin and m-daidzin.

훈연 처리한 콩으로 제조한 청국장의 품질 특성

고형민,최선정,최원석,이난희,최웅규,Ko, Hyeong-Min,Choi, Seon-Jeong,Choi, Won-Seok,Lee, Nan-Hee,Choi, Ung-Kyu 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.2

본 연구에서는 고부가 청국장을 개발하기 위해 원료 콩을 훈연 처리하여 청국장을 제조하였고, 훈연 공정이 청국장의 품질에 어떠한 영향을 미치는지 알아보고자 하였다. 이를 위하여 증자 후 훈연기에서 2시간 동안 훈연한 대두에 B. licheniformis를 접종한 후 48시간 동안 발효시킨 청국장의 품질 특성을 관찰하였다. 훈연 청국장의 아미노태 질소와 pH는 미훈연 청국장에 비해 유의적인 증가를 나타낸 반면, 수분 함량은 유의적인 감소를 나타냄을 확인할 수 있었다. 색도 측정 결과, 훈연 청국장의 L값과 b값은 미훈연 청국장의 비해 유의적인 증가를 나타낸 반면, a값은 미훈연 청국장에 비해 유의적으로 감소하였다. ${\Delta}E$값은 훈연 청국장이 미훈연 청국장에 비해 유의적인 증가를 나타내었다. 미훈연 청국장과 훈연 청국장의 isoflavone 함량은 각각 $1,590.6{\pm}59.3{\mu}g/g$과 $1,624.6{\pm}53.2{\mu}g/g$으로 훈연 시 약간 증가한 것으로 나타났다. 함량별로는 훈연 청국장과 미훈연 청국장 모두에서 genistin의 함량이 가장 많았으며, glacitin, daidzein의 순으로 나타났다. 훈연 청국장의 세균 개체수는 $7.3{\pm}0.3\;log\;cfu/g$으로 미훈연 청국장($8.1{\pm}0.4\;log\;cfu/g$)에 비해 성장이 억제되었다. 이상의 연구 결과를 바탕으로 원료 콩을 훈연 처리했을 때, 연기성분 중 phenol류의 흡착과 청국장의 수분 감소에 의해 미생물의 성장이 억제되어 저장성이 향상될 것이라 판단되며, 추후 훈연 처리 시 톱밥 종류 및 온도 등 조건을 달리하여 미생물의 생육변화 및 이에 따른 각종 발효산물의 변화에 대한 연구가 진행되어야 할 것으로 판단된다. The objective of this study was to investigate the fermentation characteristics of cheonggukjang made with smoked soybeans. The study found that the amino nitrogen content and pH of cheonggukjang made with smoked soybean (CSS) were significantly elevated compared to that of cheonggukjang made with non-smoked soybeans (CNS). On the other hand, the moisture content of CSS was significantly lower when compared to that of CNS. Moreover, there were no significant differences in the viscous substance content between CNS ($5.8{\pm}0.2%$) and CSS ($5.6{\pm}0.3%$). In terms of colour, the L and b values of CSS were higher than that of CNS, whereas the a value of CNS was higher than that of CSS. Hence, it was confirmed that the total isoflavone contents in CSS ($1,624.6{\pm}53.2{\mu}g/g$) were higher than that in CNS ($1,590.6{\pm}59.3{\mu}g/g$). In both CSS and CNS, the content of genistin was highest followed by glacitin and daidzein. Also, the number of aerobic bacteria in CNS ($8.1{\pm}0.4\;log\;cfu/g$) was higher than that in CSS ($7.3{\pm}0.3\;log\;cfu/g$). Taken together, a smoking process can useful for the development of new cheonggukjang products.

곤약 가공을 위한 응고제 선정 및 식중독균에 대한 항균 활성 확인

심재인,최선정,정재현,최웅규,Sim, Jae-In,Choi, Seon-Jeong,Jeong, Jae-Hyun,Choi, Ung-Kyu 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.4

본 연구에서는 곤약 가공을 위한 응고제와 침지액을 선정하고, 침지액 농도에 따른 식중독균에 대한 항균 활성을 확인하였다. 응고제 종류에 따른 곤약의 응고시간별 물성 변화는 응고액의 종류에 관계없이 응고시간이 진행될수록 경도, 검성 및 씹힘성이 증가하였다. 응고제 종류에 따른 곤약의 무기질 함량은 응고제가 $Ca(OH)_2$일 경우, NaOH를 이용한 곤약보다 유의적으로 높은 Ca 함량을 나타내었으며, 응고제가 NaOH일 경우에는 $Ca(OH)_2$보다 유의적으로 높은 Na 함량을 나타내었다. Mg와 P의 경우에는 응고제의 종류에 따른 유의적 차이는 보이지 않았다. 관능검사에서 색, 향, 맛, 조직감 및 전반적인 기호도는 응고제의 종류에 따른 유의적 차이는 없었다. 곤약의 제조과정 중 식중독균인 Staphylococcus aureus, E. coli, Salmonella typhimurium을 접종하여 $Ca(OH)_2$ 농도에 따른 항균 활성을 본 결과, $1.0{\times}10^{-4}N$ 용액에 저장한 곤약이 가장 항균 활성이 적었으며, $1.0{\times}10^{-2}N$ 농도가 가장 항균 활성이 높았다. 즉, 응고액의 농도에 비례하여 균 성장이 억제됨을 확인할 수 있었다. 제조 공정 별 미생물 변화는 구약감자 분말을 입고하여 저장시켰을 때 미생물 수가 약간 증가하지만, 그 이후 공정부터는 미생물 수가 급격하게 감소되며, 성형 이후부터는 검출되지 않는 것으로 확인되었다. This study was conducted to select the coagulant for konjac processing and to identify the antibacterial activity on foodborn pathogens by concentration of $Ca(OH)_2$. In rheological properties such as hardness, gumminess and chewiness, konjac jelly were increased by progressing coagulation regardless of coagulant. In mineral contents, the Ca content of konjac jelly made with $Ca(OH)_2$ was significantly higher than that of NaOH. On the contrary, the Na content of konjac jelly made with NaOH coagulant was significantly higher than that of $Ca(OH)_2$. There were no significant differences in the Mg and P contents according to coagulant. In sensory evaluation, there were no significant differences in the color, flavor, taste, texture and overall quality according to coagulant. The antimicrobial activities of Staphylococcus aureus, E. coli, Salmonella typhimurium were inhibited in proportion to the concentration of $Ca(OH)_2$. According to the manufacturing process of konjac jelly, the change in microorganism was not found after molding.

연구논문 : 곤약의 최적 응고 및 항미생물 활성을 위한 조건 확립

심재인 ( Jae In Sim ),최선정 ( Seon Jeong Choi ),정재현 ( Jae Hyun Jeong ),최웅규 ( Ung Kyu Choi ) 한국식생활문화학회 2014 韓國食生活文化學會誌 Vol.29 No.5

This study was conducted to establish optimum conditions for coagulation of konjac jelly as well as antimicrobial activity by concentration of Ca(OH)2. Hardness, gumminess, and chewiness of konjac jelly increased according to concentration of konjac powder. A Ca(OH)2 concentration of 0.4-0.6% as a coagulation agent was optimum for coagulation of konjac jelly. Further, sensory score was highest at a Ca(OH)2 concentration of 0.6%. All populations of bacteria, yeast, and mold in konjac jelly were restrained by Ca(OH)2 concentration-dependent manner. Furthermore all tested microoraganisms were strictly restrained at 1.0x10-2 N of Ca(OH)2.

암조건에서 발아시킨 은하콩의 발아특성 및 아이소플라본 함량 변화

최원석 ( Won Seok Choi ),최선정 ( Seon Jeong Choi ),최웅규 ( Ung Kyu Choi ) 한국식품영양학회 2013 韓國食品營養學會誌 Vol.26 No.2

본 연구에서는 암조건에서 은하콩의 발아시 발아 특성과 색도 변화 및 아이소플라본 함량의 변화를 확인하였다. 발아 수율은 발아 시간이 점차 증가함에 따라 수율도 높아져서 발아 60시간째에는 299.7±15.0%를 나타내었다. 건조 중량은 발아가 진행됨에 따라 지속적으로 감소하여 발아 60시간째에는 65.8±8.2%를 나타내었다. 뿌리길이는 발아 초기에서 보다는 발아 후기에 급격한 증가 패턴을 보이는 것으로 확인되었다. 대부분의 콩은 발아 60시간 후에는 발아가 이루어진 것을 확인할 수 있었다. L값은 발아 12시간째에 비교적 높은 폭으로 증가하였으며, 발아 60시간째에 63.4±0.7까지 상승하는 것으로 확인되었다. a값은 -2.6±0.3으로 나타났으며, 발아 초기에 a값은 급격히 증가하였다가 이후 감소하는 패턴을 보였다. 수침한 콩의 b값은 발아 12시간째에 큰 폭으로 증가하였다가 그 이후는 큰 변화가 없는 것으로 확인되었다. 은하콩의 총 아이소플라본 함량은 발아 12시간째에 급격히 증가한 후 감소하였으며, 48시간까지는 발아시키지 않은 콩에 비해서는 높은 함량을 유지하였다. 함량별로는 m-genistin > daidzin > m-daizin > genistein의 순이었다. This study was designed to investigate changes in germination characteristics and color as well as the content of isoflavones of Eunhakong germinated under dark conditions. The wet weight of Enhakong was increased as germination progressed. It reached 299.7±15.0% at 60 h after the beginning of sprouting. The relative dry weight was consistently decreased as germination progressed, and it reached 65.8±8.2% at 60 h after the beginning of sprouting. The length of sprout was rapidly increased at the latter stage compared to the beginning of germination. Most soybean seeds were successfully germinated at 60 h after beginning of sprouting. The L value was considerably increased at the early stage of germination and it reached 63.4±0.7 at 60 h. The a value was rapidly increased at the beginning of germination and decreased thereafter. The b value was increased at the beginning of germination and did not changed thereafter. It was confirmed that the total isoflavone content, in which the m-genistin was highest followed by daidzin, and than slightly decreased.

강원도 지역 신생아의 수면/활동 양상에 관한 연구

권미경 ( Mi Kyung Kwon ),이경민 ( Kyung Min Lee ),최선정 ( Seon Jeong Choi ),최상순 ( Sang Soon Choi ) 부모자녀건강학회 2000 부모자녀건강학회지 Vol.3 No.2