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두부응고제로 염화마그네슘 유화물의 사용량에 따른 품질특성
홍승석(Hong, Seung-Seok),박원종(Park, Won-Jong),황기성(Hwang, Ki-Sung),김관태(Kim, Kwan-Tae),김기선(Kim Key-Sun),신승미(Shin, Seung-Mee),정경희(Joung, Kyung-Hee) 한국산학기술학회 2012 한국산학기술학회논문지 Vol.13 No.8
염화마그네슘 유화물의 제품화를 위한 목적으로 분산상인 60%(w/w) 염화마그네슘 수용액의 사용량에 대 한 미분산성 및 침전성, 유지 중에 분산되어 있는 염화마그네슘 수용액의 입자크기, 유화안정성을 두유에 적용하 여 두부제조 시 응고속도와 조직의 상태 및 이수율 등을 측정하여 최적조건을 확립하고자 하였다. 실험 결과 염화 마그네슘 유화물을 조성하는데 있어서 60%(w/w) 두부응고제로서 두부의 조직 상태와 이수율 등에서 염화마그네슘 수용액의 사용량 70%로 제조하는 것이 최적조건으로 분석되었다. Therefore, to establish optimal condition and composition with magnesium chloride emulsion as coagulant, this study compared its properties by the usage of 60%(w/w) magnesium chloride solution, lastly measured the characteristics of soybean curd coagulation, coagulation time, state of texture, and water separation ratio with using emulsion as coagulant. After all the experiments, when manufacturing magnesium chloride emulsion with using 70% of quantity of 60%(w/w) magnesium chloride solution, it had the best result as coagulant according to the state of texture and the water separation ratio of soybean curd.
두부응고제로서 Homomixer 회전속도를 달리한 염화마그네슘유화물의 제조특성
홍승석(Hong, Seung-Seok),박원종(Park, Won-Jong),정경희(Joung, Kyung-Hee) 한국산학기술학회 2013 한국산학기술학회논문지 Vol.14 No.3
본 연구는 Homomixer의 회전속도에 따른 염화마그네슘 유화물의 제조특성을 비교하여 두부응고제로서 염화 마그네슘유화물의 제조상 최적조건을 확립하기로 하였다. 염화마그네슘유화물의 입자는 Homomixer의 회전속도가 증 가할수록 미세화 되었다. 입자크기는 1∼5μm로 분포하고 있었다. 분산상의 입자크기가 미세화 할수록 점도의 증가와 보관 중 유상분리의 지연으로 상관관계가 있음을 나타내었다. 따라서 염화마그네슘유화물을 제조하는데 있어서 Homomixer의 회전속도는 10,000rpm 이상에서 제조하는 것이 두부응고제로서 두부의 조직 상태와 이수율 등이 가장 좋은 결과를 나타내었다. This study was used homomixer as one of the manufacturing method to establish optimal manufacturing condition with magnesium chloride emulsion as coagulant. The more rotational speed of homomixer was fast, the more particle size of magnesium chloride emulsion was minute. The particle size was distributed between 1 and 5μm. The more minute particle size of emulsion had an effect on increasing viscosity of emulsion and delay of oil phase separation during storage period, so the quality of magnesium chloride emulsion had correlation with dispersed phase particle size. After all the experiments, when manufacturing magnesium chloride emulsion, it used more than 10,000 rpm of rotational speed of homomixer, it showed the best result as coagulant according to the state of texture and the water separation ratio of soybean curd.
유승석,홍여주,Yoo, Seung-Seok,Hong, Yeo-Joo 한국식품조리과학회 2012 한국식품조리과학회지 Vol.28 No.6
The purpose of this study was to propose optimal mixing proportion by adding stevia in powder form, which are low caloric and high intensity sweetener to cookies, and to determine the characteristic of product. It reduced the average sugar content of cookies to 50%, processed stevia powder, add them in 2, 4, 6, and 8% to make cookies and measured various product characteristics, including anti-oxidant activity. The antioxidant activity was highly correlated with the total phenolic composition of stevia cookies (r=0.967). Total phenolic contents and DPPH free radical scavenging activity of cookies significantly increased with increasing stevia powder. The bulk density of the dough, spread factor and the hardness, total polyphenol contents and DPPH free radical scavenging activity of cookies significantly increased with increasing stevia powder, while the pH of the dough, and L values of the cookies decreased with increasing stevia powder content (p<0.001). Additionally, the consumer acceptability scores for the 4% stevia cookie groups ranked significantly (p<0.001) higher than those of the other groups in color, taste, flavor, sweetness and overall preference. All the take together, the results of this study suggest that stevia powder is a good ingredient for increasing the consumer acceptability and the functionality of cookies.
연구논문 : 소규모 농가 생산 전통고추장과 시판 고추장의 맛성분에 관한 연구 -유리당과 유리아미노산을 중심으로-
손성해 ( Seong Hye Son ),홍여주 ( Yeo Joo Hong ),한귀정 ( Gwi Jung Han ),유선미 ( Sun Mi Yu ),유승석 ( Seung Seok Yoo ) 한국식품조리과학회(구 한국조리과학회) 2013 한국식품조리과학회지 Vol.29 No.5
This study investigated the free sugar and free amino acids considered as the taste component in Korean Gochujang. Our goal was to search and develop the Korean traditional Gochujang taste, and to monitor the current status and characteristics of the Gochujang. For the analysis of Gochujang, it is purchased from small farms as well as major food company producing Gochujang. In the case of commercial Gochujang(COM), glucose and maltose were major free sugar, and the ratio of distribution and total amount showed very similar pattern. However, the results of the traditional Gochujang(TG) showed significant differences for each sample even they had glucose and maltose as predominant sugar. The content of glucose, maltose, fructose was reduced in order. The other hand, sucrose, rhamnose were not detected or were detected trace amounts in some samples. Even the characteristics were found at each region, it was no noticeable difference, but each sample was greater variation. Total of 17 amino acids were found from COM and the major amino acids were Pro, Glu, Asp, but His,Met were generally detected in small amounts. In the TG, they mainly contained Glu, Asp, Pro as the dominant component in addition to the Arg, Ala, Cys, respectively. TG had higher amino acid content and fairly various distribution compared to COM. It could suggest the possibility of the development for different traditional tastes because each TG had diverse characteristic taste than COM.
휘도, 색차의 분포도 분석을 통한 개선된 인지적 무기준법 영상 화질 평가방법
김요한(Yo-Han Kim),성덕구(Dukgu Sung),홍승석(Seungseok Hong),신지태(Jitae Shin) 한국방송·미디어공학회 2008 한국방송공학회 학술발표대회 논문집 Vol.2008 No.-
영상의 화질을 평가하는 방법은 어떤 정보를 기준으로 평가하느냐에 따라서 전체 기준법 (Full Reference), 부분기준법 (Reduced Reference) 그리고 무기준법 (No Reference)으로 나눌 수 있다. 이중 무기준법은 수신 영상만을 가지고 측정하기 때문에, 다른 방법보다 활용범위가 넓다. 또한, 최근 사람의 눈의 특성을 고려한 인지적(Perceptual)화질평가 방법이 많이 논의되어, 사람이 실제 보고 느끼는 바를 객관화 시키는 방법이 개발되어 왔다. 이들 화질평가 방법들에 대해 많은 연구가 수행되고 있으며, 국제기구들을 통하여 이들 지표들에 대한 표준화가 진행되고 있다. 본 논문에서는 휘도, 색차의 분포도를 분석하여 원본의 화질을 예측하는 방법을 통해서, 기존 무기준법의 정확도를 높이고자 한다. 영상신호의 양자화나 부호화로 인해 임계값을 벗어나는 값들이 생기게 되며, 이 값을 휘도, 색차의 분포도 분석으로 예측하여 화질평가를 수행하게 된다. 실험결과 제안된 방법의 상관도는 다른 방법보다 높은 것으로 나타났다.