韓國의 傳統醱酵食品 硏究動向에 관한 分析考察

曺哉銑 경희대학교 부설 식량자원개발연구소 1989 硏究論文集 Vol.10 No.-

About 760 papers and patents of the traditional fermented food in Korea were collected which were published during 1917-1988, and then the papers were classified, outlined and reviewed. Study of traditional fermented food was about 10% of total study on Korean foods, and that of alcoholic beverage was 50%, soy sauce and related product was 30% and kimchi was less than 20% of total study of traditional fermented foods. Though considerable amount of studies were accomplished before the World War Ⅱ, but a few study was accomplished during the Korean war. The research activity is, hitherto, increasing gradually, but the systematic studies were rarely done. The studies to be investigated were processing quality of raw materials, classification, standardization, sensory quality of the product and so on.

고사리(Pteridium aquilinum)뿌리 전분의 이화학적 특성에 관한 연구 : 제2보 : 전분의 물리적 특성 Ⅱ. Physical Properties

曺哉銑,金成坤,李啓瑚,權泰完 경희대학교 부설 식량자원개발연구소 1981 硏究論文集 Vol.2 No.-

고사리뿌리 전분의 이화학적인 특성연구의 일환으로 실시된 물리적 특성시험 결과는 다음과 같다. 전분입자의 미구조의 결합력을 보기 위한 흡수도, 팽운력, 용해도 시험결과 감자전분이나 타피오카전분보다 강한 결합을 하고 있으며 곡류전분보다는 약하며 팽윤력이 single-stage pattern을 이루고 있었다. 가열에 의한 전분입자의 복굴절성 상실, α-아밀라아제에 의한 소화성 및 X-선 회절둥으로 전분의 호화과정을 살펴본 결과 55-60℃에서 호화가 시작되고 60~70℃에서는 95%이상 호화되었다. 또한 3~6%전분용액의 가열에 따른 점도변화를 amyl-ograph를 사용하여 실험한 결과 pasting temperature 62~68℃, 최고점도 80~840BU, 50℃로 냉각후의 점도는 110~555BU였다. 따라서 다른 전분에 비해서 점도가 낮으나 setback이 현저히 느렸다. 수분함량 50%의 전분겔의 경도는 팥 전분보다는 약하고 감자나 밀전분에 비해서는 현저히 높았다. 전분겔의 저장중 노화속도는 밀 전분보다는 느리고 파지오카 전분보다는 빨랐다. 고사리뿌리 전분은 팥 전분겔특성에 큰 변화를 주지않지만 노화를 억제하였고 밀 전분겔에 첨가시에는 겔의 경도가 저하되어 부드러워지는 경향을 보였다. The gelatinization phenomena of bracken root starch were examined by means of the loss of birefringence, degree of digestibility by amylase and X-ray diffraction. These results indicated that gelatinization temperature of the starch was 55∼60℃ and over 95% of starch were gelatinized at the temperature between 60 and 70℃. The swelling power of the bracken root starch was much less steeper than that of potato or tapioca starch. Amylograph data on the various starch concentrations showed the pasting temperature of 62∼68℃, peak height of 80∼840 Brabender unit (BU) and peak after cooling to 50℃ of 110∼555 BU. According to the information obtained from amylograph data, the bracken root starch showed low set back. The rate of retrogradation of the starch as tested by Texturometer was slower and faster than potato and tapioca starches, respectively.

김치류 및 절임류의 표준화에 관한 조사 연구

曺哉銑,南昌祐 同德女子大學校 1979 同大論叢 Vol.9 No.1

Kimchi is a fermented vegetable product which is made of the chinese cabbage, salt and some spices. There are about 65 products in Korean kimchies and related products. They are olassified in groups such as kimchi, kak-tu-ki, tong-chi-mi, shick-hye, chang-a-chi and pickles. The varieties of kimchi represent 58% of the total products, and the other groups are in the order of chang-a-chi, kak-tu-ki, pickles and tong-chi-mi in the percentage. Either one of cabbage, raddish or cucumber is most frequently used as major ingredients of the products, and other vegetables, fish and meat are also used occasionally. Subsidiary ingredients such as spices, seasonings, fruits, vegetables, fish, meats etc., are added to those major ingredients. The varieties of those ingredients ofr the products reach 111 items. The chinese cabbage, radish, salt, red pepper, garlic, welsh onion,ginger, fish pastes and wheat flour are the basic ingredients. Several kinds of fish pastes are used for winter products, and wheat flour for summer products. Tong-kimchi, major product in winter is made of the chinese cabbage as the major ingredient, and radish, garlic ginger, red pepper, salt, etc., as subsidiary ingredient. Yol-mu-kimchi, major product in summer, is made of yol-mu, a young radish, as the major ingredient, and wheat folur, welsh onion, garlic, gingerm salt, red pepper and so on. Other products were also discussed.

김치의 歷史的 考察

曺哉銑 경희대학교 부설 식량자원개발연구소 1994 硏究論文集 Vol.15 No.-

Kimchi is the traditional vegetable fermented food. Like other traditional foods it was not known when the kimchi was first processed. In the Chinese historical literatures, salt and various vegetables were used in Korea from the time of Kokuryo and Shila Dynasty. Brined vegetable product might be, therefore, processed at that time for the winter. But the product was highly salted and any seasnonings were not added at all. Chinese cabbage and red pepper were used for kimchi processing in 15-16 centuries. Various type of kimchi similar to present products were processed thereafter.

6年根 人蔘의 等及別 品位 및 ginsenoside 함량

조재선,조현경,박소희,정청송 한국식생활문화학회 2001 韓國食生活文化學會誌 Vol.16 No.5

This study was conducted to investigate the difference of general feature and ginsenoside content of 6 years old ginseng rooot among different grade of roots. Total weight of a 1st grade-6 years old ginseng root was 115.1g and weight, length, diameter and specific gravity of main root were 64.68g, 8.39cm, 3.31cm and 0.96, respectively. Main root of 1st grade ginseng root was larger in size and specific gravity and more heavy than that of 2nd or 3rd grade of the roots. Though crude saponin contents were not so different among the different grade of roots, but ginsenoside Rbl, Rgl and Re content were higher in 1st grade of root than that of 2nd or 3rd grade of root. Those ginsenosides were located mainly in periderm and cortex.

豆乳製造에 關한 硏究 : 浸淸條件이 豆乳品質에 미치는 영향

曺哉銑,鄭哲遠 경희대학교 부설 식량자원개발연구소 1986 硏究論文集 Vol.7 No.-

In order to investigate the effect of soaking conditions on the quality of soy milk, soy milk was prepared by soaking-grinding-centrifuging-sterilizing-bottling. The results obtained were as follows. The higher temperature of the soaking water, the more of water was absorbed, and decrease of water absorption with increase in pH. And more of protein and total solids were leached out with increase in temperature and pH of soaking water. When the soy milk was prepared under the soaking condition of higher pH and temperature, it contained more total solid, protein, fat and minerals and less carbohydrates. Among the minerals, more potassium, iron, calcium, and magnesium and less phosporous existed in the soy milk prepared by the same condition. The viscosity of soy milk was high when it was prepared by soaking condition of higher temperature and pH. The emulsion of soy milk was most stable at pH 7.0-7.6 and stable when it prepared under the soaking condition of pH 9.5-10.5 at l00℃, pH 10.5 at 25℃ and pH 11.5 at 4℃, respectively.

豆乳製造에 關한 硏究 : 浸漬條件이 豆乳品質에 미치는 影響

曺哉銑,鄭哲遠 慶熙大學校 1986 論文集 Vol.15 No.-

In order to investigate the effect of soaking conditions on the quality of soy milk, soy milk was prepared by soaking-grinding-centrifuging-sterilizing-bo tiling. The results obtained were as follows. The higher temperature of the soaking water, the more of water was absorbed, and decrease of water absorption with increase in pH. And more of protein and total solids were leached out with increase in temperature and pH of soaking water. When the soy milk was prepared under the soaking condition of higher pH and temperature, it contained more total solid, protein, fat and minerals and less carbohydrates. Among the minerals, more potassium, iron, calcium, and magnesium and less phosporous existed in the soy milk prepared by the same condition. The viscosity of soy milk was high when it was prepared by soaking condition of higher temperature and pH. The emulsion of soy milk was most stable at pH 7.0-7.6 and stable when it prepared under the soaking condition of pH 9.5-10.5 at 100℃, pH 10.5 at 25℃ and pH 11.5 at 4℃, respectively.

느타리버섯의 갈반병 원인균에 대한 길항세균 선발에 관한 연구

조재선,이은관,유승오,전억한 경희대학교 생명자원과학연구원 1997 硏究論文集 Vol.18 No.-

갈반병이 이병된 느타리 버섯과 버섯 재배장 주변 토양으로부터 채집한 균주로부터 갈반병 원인 균주 4개와 갈반병 길항 균주 3개를 선발 하였다. 선발된 균주를 API 20E kit에 의해 동정한 결과 갈반병 원인 균주 P-24, P-28은 P. putida로 P-27, P-33은 lane 1: PCR marker lane 2: P.fluorescens P. tolaasii로 동정 되었으며, 길항 균주중 A-11, A-20은 P. fluorescence로 A-29는 Pseudomonas sp.로 동정 되었으나, RAPD PCR 방법에 의한 유전적 유사성은 모든 균주가 다른 양상을 보였다(Fig. 5). 이는 생화학적 방법에 의한 Pseudomonas 계통의 균주 동정의 기술이 확립되지 않은 점도 있으며, 유전적 유사성은 달라도 같은 속의 균주가 많은 것으로 사료 된다. 길항성은 갈반병 원인 균주 대 길항 균주가 1:1의 농도로 길항성이 양호하여 Nair등(1972)의 보고 보다 우수한 길항성을 보였다. Screening experiments were carried out in order to select bacteria causing brown blotch disease on the mushroom. especially, Pleurotus ostreatus. Four brown blotch disease causing bacteria were isolated from the Pleurotus ostreatus and the soil around mushroom farm. Three other strains, A-11, A-20, A-29 showing antagonism against four brown blotch causing bacteria through pitting test and cross checking and found to be identified as Pseudomonas fluorescence for A-11 and A-20, and Pseudomonas sp. for A-29, respectively. Colony morphology test also showed that A-11 and A-29 were appeared as transparent gel with green color and A-20 colony showed opaque gel with light green color.

人蔘多糖類의 理化學的 特性에 關한 硏究 : 人蔘貯藏加工中 澱粉의 理化學的 特性變化 Change of physicochemical properties of the starch during storage and heat treatment

曺哉銑,吳成基,曺羊嬉,金海中,黃明浩 경희대학교 부설 식량자원개발연구소 1985 硏究論文集 Vol.6 No.-

In order to investigate the change of physicochemical properties of ginseng root starch during storage and heat treatment. the roots were stored for 15 days at 5℃, 15℃, 30℃ and 45℃, and heated for 15 hours at 60℃, 70℃, 80℃, 90℃, respectively. The starch content was decreased from about 40% to 23-26% and sucrose content was increased from 4% to 12-16% during storage for 15 days at 5-45℃. Maltose, which was not detected in fresh samples, was increased upto 8.5% during storage or heat treatment. Granular size of the starch was decreased and some of the granules were broken during storage. Amylose content in the starch was decreased from 33% to 20%, and blue value and alkali number of the starch were increased slightly, and solubility and swelling power of the starch were decreased during storage. The higher storage temperature and the longer storage time, the starch was more susceptible to gelatinize, and the viscosity of the starch was lowered with the susceptibility of gelatinization. The susceptibility of degradation of the starch by the amylase was increased and amylolytic activities in ginseng root were, also, increased during storage.

김치류 및 절임류의 표준화에 관한 조사연구(2)

조재선,황성연 경희대학교 부설 식량자원개발연구소 1988 硏究論文集 Vol.9 No.-

There are 186 kinds of Kimchi and related products in Korea based on the data published in the period of 11 years from 1976 to 1987. Among which, the varieties of Kimchi which are prepared by Chinese cabbage and other leafy vegetables are 106. And that of Kagdugi and Tongchimi which are prepared by raddish are 26. The products based on chinese cabbage such as Tong bae chu kim chi. Possam kimchi and Paek kimchi are prepared by Chinese cabbage, salt, red pepper, garlic, ginger, welsh onion and water cress as main ingredient and other subsidiary ingredients. Other products based on raddish such as Kagdugi and Tongchimi are prepared by the same ingredients as Chinese Cabbage kimci but the kinds of subsidiary ingredients are smaller than that of Chinese Cabbage Kimchi. Other products such as Yulmu kimchi and Oisobaki were, also, discussed.