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최재춘,이수원 成均館大學校 科學技術硏究所 1993 論文集 Vol.44 No.2
This study was conducted to investigate and compare the appearance and nutritional composition of the soy protein formulas, so as to get fundamental data for improvement of quality and competitive-power imported soy protein base formula. The results were summarized as follows: 1. In March, 1993, 3 companies were selling 3 soy base formulas which were packed in tin can, the amounts is 350-400gr. 2. Comparing the appearance of soy base formulas, here are 2 types of powder and 1 granular type. It is necessary to change the weaning food into granular type in order to improve the quality of soy base formulas. 3. The nutrient composition of macro-nutrients, vitamins and minerals are indicated in correspond with infants ages and weights. And these are suitable for recommended dietary allowances for Korean infants. It is recommended to add L-carmtine taurine, copper, vitamin-K, choline and MCT-oil which is easy to deficient in soy base formula and fructooli gosaccaride or growth promoting ingredients of the lactic-acid bacteria. 4. It is necessary to fortify for soy base formula the flavor-improving ingredients (yeast extract, sea tangle etc) like the soy bean flavor. 5. In order to imporve soy protein base formulas, it is necessary to make the products at the base of the age, weight and nutritional requirement of infants. Also, it is needed to develop high quality products which are fortified new ingredient (minor ingredients), vitamins and minerals similar to human milk ingredient.
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Soy Protein을 이용한 Infant Formula의 품질 비교 조사
최재춘,이수원 成均館大學校 科學技術硏究所 1999 論文集 Vol.50 No.1
This study was conducted to investigate and compare the appearance and nutritional composition of the soy protein formulas, so as to get fundamental data for improvement of quality and to compare with the imported soy protein base formula. The results were summarized as follows : 1. In June, 1998, 3 companies were selling 3 soy protein formulas as which were packed in tin can, the amounts is 350-400gr. 2. Comparing the appearance of soy protein formulas, here are 2 types of powder and 1 granule type. It is necessary to change the weaning food into granular type in order to improve the quality of soy protein formulas. 3. The nutrient composition of macro-nutrients, vitamins and minerals are indicated in correspond with infants ages and weights. And these are suitable for recommended dietary allowances for Korean infants. It is recommended to add L-carnitine, L-cystine, selenite, and MCT-oil which is easy to deficient in soy base formula and fructo oligosaccaride or growth promoting ingredients of the lactic-acid bacteria. 4. It is necessary to fortify for soy base formula the flavor-improving ingredients (yeast extract, sea tangle etc) like the soy bean flavor. 5. In order to improve soy protein base formulas, it is necessary to make the products at the base of the age, weight and nutritional requirement of infants. Also, it is needed to develop high quality products which are fortified new ingredient (minor ingredients), vitamins and minerals similar to human milk ingredient.
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牛乳 貯藏中 窒酸鹽 및 亞窒酸鹽의 含量과 生菌數의 變化
최재춘(Jae Chun Choi),권중호(Joong Ho Kwon),신대휴(Dae Hyu Shin),윤형식(Hyung Sik Yoon) 한국식품영양과학회 1982 한국식품영양과학회지 Vol.11 No.3
牛乳中 窒酸鹽 및 亞窒酸鹽의 含量과 生菌數의 變化를 檢討할 目的으로 原乳와 殺菌乳를 各各 4~7℃와 28~30℃로 區分 貯藏하면서 이들의 含量變化와 아울러 pH 및 酸度의 關係를 調査한 結果는 다음과 같다.<br/> (1) 牛乳中의 窒酸鹽(NO₃^-)의 含量은 1.10ppm으로 높은 溫度에 貯藏할 경우 쉽게 減少하여 7日後에는 0.3~0.6ppm이었고, 低溫 貯藏에서는 0.8~1.0ppm으로 거의 變化가 없었다.<br/> (2) 亞窒酸鹽의 含量은 0.03ppm으로 높은 溫度에서는 그 含量이 增加하여 貯藏 7日에는 0.13~0.08ppm으로 나타났으며, 낮은 溫度에서는 거의 變化가 없었다.<br/> (3) 生菌數는 原乳에서 9×10^6colony/ml이며, 높은 溫度에 貯藏할수록 急激히 增加하여 3日後에는 150×10^6으로 最多數를 보였고, 低溫 貯藏에서는 3~4日後에 多少의 增加가 있었으나 큰 變化가 없었다. 殺菌乳의 경우 低溫 貯藏時는거의 增殖이 없었으나 高溫 貯藏은 3日後에 120×10^6으로 가장 많았고 그 以後는 減少하였다.<br/> (4) 亞窒酸鹽의 生成과 窒酸鹽의 減少는 細菌數의 增殖과 같은 傾向으로 나타난 것을 볼 때 窒酸 還元細菌과 酵素等이 窒酸鹽 還元에 作俑하는 것으로 생각된다.<br/> (5) 細菌數의 增加가 pH와 酸度變化에 相互關聯性이 있는 것 같다.<br/> (6) 殺菌乳의 窒酸鹽 및 亞窒酸鹽의 含量變化는 거의 없으나 高溫 貯藏한 原乳의 경우 3日以後부터 窒酸鹽의 減少와 함께 亞窒酸鹽이 增加하는 現象을 보였다. The Changes of nitrate and nitrite contents at different storage temperatures (low tempenature : 4~7℃, high temperature: 28~30℃) were studied in relation to the viable bacterial population.<br/> The contents of nitrate and nitrite in milk were 1. 10 ppm and 0.03 ppm, respectively.<br/> When milk was storaged for 7 days at 28~30℃, nitrate concentration decreased to 0.3 to 0.6 ppm, whereas nitrite increased up to 0.13 to 0.08 ppm. However, during the storage at 4~7℃, their contents were little changed.<br/> The number of viable bacterial population in raw milk appeared 9×10^6/ml, and rapidly increased throughout 3 days storage at high temperature, but afterward it tended to decrease.<br/> This seemd to indicate that nitrate was reduced to nitrite by the nitrate reducing bacteia in milk, and the changes in the viable bacterial population were also related to the changes of pH and titratable acidity.
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栽培中 Tomato 果實의 窒酸鹽 및 亞窒酸鹽과 Ascorbic acid의 含量變化
尹衡植,申大休,崔載春,權重浩 慶北大學校 1982 論文集 Vol.33 No.-
This experiment was carried cut to investigate the relationship between nitrite and ascorbic acid contents in two kinds of tomato fruits namely, Bokwang, Suekwang, which were different distinguished in growth periods during culture. The results obtained were as follows. The nitrate content in two kinds of tomato fruits was relatively higher in Bokwang than Suekwang. It indicated high content as 5.8-12.5 ppm in flesh and 0.3-2.5 ppm in gelatinous pulp. In the beginning of growth period, nitrate content in flesh was 50-62.5ppm, and in the latter period was 21.3-38.4ppm. In the case of gelatinous pulp, it was decreased from 14.0-16.2ppm in the beginnig period to 9.3-10.7ppm in the latter period. In the case of nitite, there was no difference between two varieties. Nitrite content during growth increased from 0.15ppm to 0.21ppm in flesh and from 0.06ppm to 0.1ppm in gelatinous pulp. There was no difference between two varieties during growth in total ascorbic acid content and its concentration was 24.2-27.5mg in gelatinous pulp and was 13.8-18.6mg in flesh. The difference between two parts was about 10mg. In the changes of nitrate and nitrite content in tomato fruits, nitrate was decreased, whereas nitrite content was increased. In the changes of nitrate and ascorbic acid content in tomato fruits, nitrate content was decreased but that of ascorbic acid was increased slightly. In the changes of nitrite and ascorbic acid content in tomato fruits, nitrite content was increased and that of ascorbic acid was slightly increased too.
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