건조조건 및 가수량이 건면의 품질에 미치는 영향

이근보,김형열 瑞逸專門大學 1993 論文集 Vol.11 No.-

Influencing factors in the manufacturing process of dry noodle products, in the case of consideration to water absorption ratio, cooking time, developing of gluten molecules, texture, volume expansion ratio and water soluble solid matters content etc., were drying method and treating amount of saline solution. Quality improvement was accomplished according to change from hot air drying to cold blast drying method. Quality of the dry noodle products was a direct proportional improved according to increase of treating amount of saline solution as to the same wheat flour. In ASW wheat flour, the suitable treating amount of saline solution was 45-50%(w/w).

탈취온도가 옥수수기름의 이화학적 특성에 미치는 영향 : 제4보. 탈취온도가 옥수수기름의 휘발성 냄새성분 변화에 미치는 영향 4. Effect of Deodorizing Temperature on Volatile Flavor Component Composition in Corn Oil

이근보,한명규,이미숙 한국식품영양학회 1998 韓國食品營養學會誌 Vol.11 No.3

탈취온도를 상이하게 처리한 옥수수기름들로부터 정유성분을 추출하여 이의 flavor 성분을 GC로 분리 정량하였다. Flavor성분으로는 8종의 aldehydes를 포함하여 총 16종이 검출되었으며, 주요 flavor성분은 propane, pentane, hexanal 등으로 이는 전체의 70∼75%를 차지하였다. 탈취온도가 상승할수록 ethane 및 8종의 aldehydes 함량은 점진적인 증가 현상을 보인 반면, propane, pentane, hexanem octane, pentyl furan 함량은 뚜렷한 감소현상을 나타내었다. 한편, 총 flavor성분함량은 245℃ 처리군에서 가장 낮아 특이성을 나타내었으며, 탈취온도의 상승에 따라 aldehydes 함량이 비례적으로 증가하였는데, 이는 탈취과정중 stripping steam, 진공도 등의 영향으로 인한 부분적인 자동산화, 분해 중합, 가수분해 등의 부반응에 기인하는 것으로 사료된다. 따라서, 이취물질의 극소화를 위하여는 지나친 고온탈취를 억제하는 것이 바람직하다는 결론을 얻었다. We carried out separation and guantitation of flavor components by GC about essential oils extracted from deodorized corn oil at the different deodorizing temperature. Flavor components were detected total 16 kinds included aldehydes of 8 kinds, major components were propane, pentane, hexanal etc. These major components content was about 70∼75% of the total flavor components. According to rise of deodorizing temperature, both ethane and aldehydes of 8 kinds content were in proportion to increase, but propane, pentane, hexane, octan, pentyl furan content were decreased by contraries, respectively. On the other hand total flavor components content was appeared the lowest level at 245℃ treating group, aldehydes content was in proportion to increase according to rise of deodorizing temperature. These phenomenons consider that the undesirable reactions such as partial auto-oxidation, degradation, polymerization and hydrolysis etc. by effecting factors of stripping steam and vacuum degree. Conclusively, deodorizing temperature under high temperature was undesirable for the minimization of off-flavor materials.

향미유의 필요성과 개발동향

이근보,Lee Keun-Bo 한국식품산업협회 2003 좋은식품 Vol.176 No.-

유화유 및 품질개량제 처리가 건면의 품질에 미치는 영향

이근보,김형열 瑞逸專門大學 1994 論文集 Vol.12 No.-

The suitable manufacturing condition of dry noodle products were as followed. Not only treation amount of saline solution about ASW wheat flour was 45% but also treating amount of emulsified oil(corn germ oil 45, polysorbate 22, ester of glycerin and fatty acids 22, soy lecithin 11) and thickening agent(potassium carbonate 60, sodium carbonate 35, sodium pyrophosphate 5) were 2.0% and 0.03%, respectively. And drying condition was a cold blast drying method. Especially, in water absorption ratio, cooking time, developing of gluten, volum expansion ratio and water soluble solid matters content ets. were improved. However, the suitable treating amount of emulsified oil and thickening agent was required.

Bio-Ceramics처리가 옥수수 기름의 가열-저장 안정성 및 정제수율에 미치는 영향

이근보,구본순,김덕숙 瑞逸專門大學 1996 論文集 Vol.14 No.-

Loss ratio according to heating, change of physicochemical characteristics and refining yield of corn germ oil used for BC-products were determined. The results were as follows : 1. Loss ratios according to heat treatment during 5 hours at 185±2℃ on the hot plate of control and BC-treated group were 14.01% and 5.78%, respectively. 2. Difference of fatty acid composition by BC-treatment could not expected the effect than control group. 3. Acid and peroxide value and trans fatty acid content of RCGO in the storage test during 45 days at the room temperature could obtained the effect by BC-treatment. 4. Final yields in the refining process used for same CCGO of control and BC-treated group were 38.72% and 38.97%, respectively. At the result, BC-treatment was acknowledged to the effect in the heating-storage stability and refining process etc.

식물성 기름의 단독 및 혼합이 도우넛 튀김유로서의 특성에 미치는 영향

李根保,金亨烈 瑞逸專門大學 1991 論文集 Vol.9 No.-

시판 옥배유, 면실유, 대두유 및 미강유를 각각 단독 및 2~4종 혼합한 혼합유를 도우넛 튀김용 기름으로 사용하여 185±2℃에서 5시간동안 가열하면서 매 시간별로 도우넛을 튀긴 다음 이 도우넛으로부터 기름성분을 추출하여 본 연구의 시료유로 하였다. 이 시료유들의 산값, 과산화물값, Lovibond color, 발연점 및 AOM 안정성을 측정하여 다음과 같은 결론을 얻었다. 즉, 도우넛 튀김유로서는 면실유와 미강유가 우수하였고, 옥배유와 대두유는 부적당하였다. 이러한 결과들로 볼 때 도우넛 튀김용 기름으로는 면실유-미강유, 옥배유-면실유-미강유 및 옥배유-면실유-대두유-미강유의 혼합유계가 가장 적합하였다. Frying oils for doughnut, used for the investigation, were domestic corn germ, cottonseed, soybean and rice bran oil as well as all sorts of blented oils. Blending ratio of constituent oils for manufacturing of sample blended oils was same amount(v/v). Sample oils in this investigation are obtained by solvent extraction used for diethyl ether from doughnut samples. At thisn time, doughnuts are fried during 5 hours at 185±2℃, which is carried out 1 hour unit. We are obtained as followed result from changes of acid and peroxide value, Lovibond color, smoke point AOM stability of these sample oils. That is to say, frying stability was increased to the blending oils, cottonseed and rice bran oil were suitable but soybean and corn germ oil were not suitable as base oil of blended oil in oder to frying of doughnut. From these results, frying oil of doughnut was most suitable blended oils, which is cottonseed oil-rice bran oil, corn germ oil-cottonseed oil-rice bran oil and corn germ oil-cottonseed oil-soybean oil-rice bran oil etc.

韓國産 옥수수 기름의 理化學的 特性 및 그의 製造工程

李根保,金德淑 瑞逸傳門大學 1988 論文集 Vol.7 No.-

Next results earned by both comparative evaluation of physicochemical constants and component composition of corn germ oil from produced in domestic and America, and screening of the point at issues and characteristics in process of which now used by domestic corn germ oil producing company. The results of the study were as follows: 1. Many processing point at issue was found in the quality of corn germ used as rawmaterial. One of such question is that domestically produced crude corn germ oil contain twice free fatty acid content as much as that of produced in America. 2. More throughgoing process of degumming, winterization and hydrogenation in produce of domestic corn germ oil is expected. 3. The crude corn germ meal contain about 15 - 20 percentage (W/W) of oil, and solvent extracted defatted corn germ meal contain about 1.5-2.0 percentage (W/W) oil. 4. Desirable treating amount of diatomaceous earth to precipitation process of crude corn germ oil is about 2 percentage(W/W). 5. Alkali treating amount in refining process is fluctuate at condition of crude corn germ oil. The adequate amount of it is 1.2 (W/W) as much as that of free fatty acid content in crude corn germ oil. 6. Desirable treating amount of activated clay in clay bleaching process is about 2 percentage (W/W). 7. In deodorization process, it is hard to stipulate inner temperature because of it's dependence of vacuum state, about 267-270℃ is optimal temperature.

잔류 인함량이 옥배유의 변색 및 저장안정성에 미치는 영향

이근보,김종승,이미숙 한국식품위생안전성학회 1997 한국식품위생안전성학회지 Vol.12 No.2

To examine the effects of residual phosphorus content on color reversion and storage stability of corn germ oil, the changes of Lovibond total color and stability of oxidation were determined according to the different storage periods at room and incubating temperature, respectively. The residual phosphorus content and storage temperature had the synergistic effect on color reversion during short time storage. The extent of color change was the greatest when oils were stored for 1.0-1.5 years at room temperature and thereafter gradually tended to reverse color reversion. It is supposed that the double bonds of carotenoids in oils were oxidized and then turned to the volatiles such as epoxide, ionone, and etc. In contrast, the residual phosphorus content increased oxidation stability of oils. The residual phosphorus content was closely correlated with the color reversion and storage stability, respectively.

한국산 소맥배아유의 지방질, Triglyceride 및 Tocopherol 조정

李根保,金德淑 瑞逸專門大學 1991 論文集 Vol.9 No.-

한국산 소맥배아유(CWGO)의 조성은 triglyceride(TG) 59.8%, 유리지방산 17.1%였으며, 복합지질은 총 4.7%였다. 정제소맥배아유(RWGO)의 주요 지방산은 palmitic 13.6%, oleic 18.2%, linoleic 56.7% 및 linolenic acid 7.1%로 불포화도는 82%에 이르렀다. HPLC에 의한 TG 조성 및 함량 측정 결과 S_(3)형은 전혀 검출되지 않앗으며, U_(3)형이 64.2%로 주성분이엇다. 한편, RWGO내 토코페롤 함량은 277.8mg/100g으로 CWGO의 86.95%가 잔류하여 정제손실은 13.05%였으며, RWGO에 잔류한 총 토코페롤 함량은 소맥배아(WG) 함유량의 78.54%였다. 이외 조성은 WG, CWGO 및 RWGO 모두에서 α, β, γ, δ-토코페롤과 α, β-T-3(tocotrienol)가 검출 되었으며, Rwgo에서 α-토코페롤은 전체의 53.74%로 주종을 형성하였다. Component composition of crude wheat germ oil(CWGO) from Korea was composed of triglyceride(TG) 59.8%, free fatty acids 17.1% and total compound lipid 4.7%, respectively. Major fatty acids in refined wheat germ oil(RWGO) were palmitic 13.6%, oleic 18.2%, linoleic 56.7% and linolenic acid 7.1%, its had high unsaturation degree(82.0%). In TG composition and content used for HPLC, U_(3) type was the major component(64.2%) as well as S_(3) type was not detected. In the other hand, tocopherol content in RWGO was 277.8mg/100g, which was refining loss 13.05% compared with CWGO. Total tocopherol content in RWGO was 78.54% of wheat germ(WG). At this composition represented in all sample(WG, CWGO and RWGO), which was detected α, β, γ, δ-tocopherol and α, β-T-3(tocotrienol). But α-tocopherol(53.74%) in RWGO was composed of major component.

탈취온도가 옥수수기름의 이화학적 특성에 미치는 영향 : 제3보. 탈취온도가 옥수수기름의 Trans 지방산 생성에 미치는 영향 3. Effect of Deodorizing Temperature on Trans Fatty Acid Formation in Corn Oil

이근보,한명규,이미숙 한국식품영양학회 1998 韓國食品營養學會誌 Vol.11 No.1

옥수수기름의 탈취온도가 trans 지방산 생성량 및 그 조성에 미치는 영향을 GLC를 이용하여 측정하였다. 상대적으로 저온탈취인 240∼250℃에서는 극미량의 trans 지방산만이 검출되었으나, 고온탈취인 255∼270℃ 구간에서는 0.30, 0.57, 0.64 및 0.81%를 나타내었다. 이성화 현상은 이중결합수가 증가할수록 두드러졌으며, tt 및 ttt형은 거의 검출되지 않는데 비하여 ct, tc, cct 및 tcc형이 다량 검출되었다. 따라서, 탈취유의 이화학적 특성과 함께 이성체형성의 극소화는 저온탈취에 의하여 최대의 효과를 얻을 수 있음을 확인하였다. It was determined the effect of deodorizing temperature on forming amount and its composition of trans fatty acids by GLC in corn oil. Trans fatty acids were detected a trace amount at the low temperature deodorizing as 240∼250℃, but its amounts were showed to 0.30, 0.57, 0.64 and 0.81% at the high temperature deodorizing as 255∼270℃, respectively. The isomerization phenomenon was remarkably in order that double bond number might to increase, tt and ttt type were not detected nearly, that the ct, tc, cct and tcc type were detected to the large amount, respectively.