저장온도가 콩의 이화학적 특성에 미치는 영향

설민숙(Min-Sook Sul),이현자(Hyun-Ja Lee),육홍선(Hong-Sun Yook) 한국식품영양과학회 1998 한국식품영양과학회지 Vol.27 No.5

국내에서 가장 많은 생산량과 가공용으로 이용되고 있는 황금콩을 대상으로 5℃, 25℃ 및 35℃에서 8개월간 저장하면서 콩의 이화학적 특성변화를 검토하였다. 저장온도를 달리한 콩의 이화학적 특성 실험에서 저장 초기와 5℃에서 8개월 저장된 시험군의 콩은 유의적인 차이가 없었으나, 25℃와 35℃에서 8개월 저장된 콩의 경우, 질소용해도는 감소되었고, 산가 및 유기산 함량은 증가되었으며, 지방산 조성비는 불포화지방산의 감소와 상대적으로 포회지방산의 증가현상을 내다내었다. 콩의 색도에 있어서도 명도와 황색도가 저하되고, 적색색도는 증가되어 어두워짐(darkening) 현상을 나타내었다. 저장온도를 달리한 콩을 20℃에서 16시간 수침 후 용출된 고형분, 질소성분 및 환원당 함량은 25℃와 35℃에서 8개월 저장된 콩에서 높은 용출을 보였고, pH는 낮은 값을 나타내었다. Soybeans(Hwangkeum Kong) were stored at 5℃, 25℃ and 35℃ for 8 months to investigate the changes of the physicochemical properties. Less physicochemical changes were detected in the soybeans stored at 5℃ than those stored at 25℃and 35℃. High temperature and long term storage caused a decrease in the nitrogen solubility index, whereas increases in acid value and organic acid content were detected. As the storage period was extended at high temperatures, the content of unsaturated fatty acids decreased, but the content of saturated fatty acids increased. Decoloration of soybeans was dearly recognized under high temperatures. The water soluble components such as total solids, nitrogen and reducing sugar during water-soaking at 20℃ for 16hrs were appreciably eluted from the soybeans stored for 8 months at high temperatures. The pH of the water extract slightly shifted to the acidic range.

콩의 저장온도가 두부 품질에 미치는 영향

이현자(Hyun-Ja Lee),설민숙(Min-Sook Sul),차보숙(Bo-Sook Cha),육홍선(Hong-Sun Yook) 한국식품영양과학회 1998 한국식품영양과학회지 Vol.27 No.5

본 연구는 국내에서 가장 많은 생산량과 가공용으로 이용되고 있는 황색 콩을 대상으로 5℃, 25℃ 및 35℃에서 8개월간 저장하면서 콩의 이화학적 특성변화와 두부를 제조하여 그 품질특성을 검토함으로써 가공용 콩의 품질보존을 위한 기초자료를 마련하고자 수행되었으며 그 결과는 다음과 같다. 저장온도를 달리한 콩으로 두부를 제조한 후 품질특성을 조사한 결과, 5℃에서 8개월 저장된 콩으로 제조된 두부는 저장초기에 제조된 두부의 품질과 거의 차이가 없었으나 25℃와 35℃에서 8개월 저장된 콩으로 제조된 두부의 경우, 일반성분 중 회분의 함량이 다소 높았으며, 두부의 수율과 보수력 및 Sag값(부풀음성)은 감소되었다. 조직감에 있어서 부서짐성은 증가되었으며 견고도, 응집성, 부착성, 탄성, 껌성 및 씹힘성은 감소하였다. 기계적 색도 측정에서는 명도와 황색도의 감소와 적색도의 증가현상을 보였고, 관능검사 결과에서도 색택, 조직감 및 맛에 있어서 유의적으로 낮은 평점을 보였다. Hwangkeum Kong was stored at 5℃, 25℃ and 35℃ for 8 months to investigate the changes of the suitability for Tofu processing. The properties of Tofu prepared with the soybeans stored at 5℃ for 8 months showed no significant differences from the non-stored control soybeans. However, soybeans stored under high temperatures showed low yield, water holding capacity and Sag value of Tofu Compared with the soybeans stored at 5℃ for 8 months, fracturability in the texture of Tofu significantly increased when the soybeans had been stored at 25℃ and 35℃ for 8 months, while hardness, cohesiveness, adhesiveness, elasticity, gumminess and chewiness decreased. The colour of Tofu changed from pale yellow to brown depending on high temperature and long-term of storage. The Tofu prepared with the soybeans stored under high temperatures was significantly different in sensory evaluations from the non-stored soybeans as well as from the soybeans stored at 5℃ for 8 months in color(p<0.01), texture(p<0.05) and taste(p<0.05).

감마선 조사 분말수정과의 저장 중 관능적 품질특성 및 유전독성학적 안전성 평가

이현자 ( Hyun Ja Lee ),설민숙 ( Min Sook Sul ),박재남 ( Jae Nam Park ),김재훈 ( Jae Hun Kim ),송범석 ( Beom Seok Song ),이주운 ( Ju Woon Lee ),변명우 ( Myung Woo Byun ) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2007 한국식품저장유통학회지 Vol.14 No.4

감마선 조사기술 이용 극한환경에서도 취식 가능한 수정과 제조에 관한 연구

박재남,이주운,김재훈,김관수,한규재,설민숙,이현자,변명우,Park, Jae-Nam,Lee, Ju-Woon,Kim, Jae-Hun,Kim, Kwan-Soo,Han, Kyu-Jai,Sul, Min-Sook,Lee, Hyun-Ja,Byun, Myung-Woo 한국식품영양과학회 2007 한국식품영양과학회지 Vol.36 No.5

본 연구는 극한환경에서도 취식이 가능한 수정과를 제조하고자 감마선 조사기술을 이용하여 수정과의 미생물학적 안전성을 확보한 후 이에 따른 품질을 평가하였다. 감마선 조사의 효과를 확인하기 위해 수행한 세균 발육시험에서 수정과의 멸균을 위한 최소선량은 약 4.5 kGy인 것으로 확인되었다. 그러나 관능평가 결과 수정과의 품질은 감마선 조사선량이 증가할수록 감소하는 것으로 나타났으며, 특히 수정과 멸균을 위해 필요로 하는 4.5 kGy 이상의 선량에서는 모든 평가항목에서 관능적 품질이 급격히 저하되었다. 품질개선 목적으로 포장방법에 따른 변화를 확인한 결과 함기포장에 비해 진공 또는 질소치환 포장 시 수정과의 품질 증진에 효과적인 것으로 나타났다. 또한 vitamin C와 cinnamic aldehyde를 첨가한 후 진공포장과 병용처리 시 감마선 조사에 의한 품질저하 방지가 가능하여 감마선을 조사하지 않은 시료와 동일한 품질을 갖는 수정과의 제조가 가능하였다. This study was conducted to develop the method for the safe supply of Sujeonggwa (cinnamon flavored persimmon punch) in severe environments such as space, desert or deep sea, by the combined treatment of gamma irradiation with other food technologies. Commercially prepared Sujeonggwa powder could be sterilized at 4.5 kGy or above doses. However, sensory characteristics of gamma-irradiated Sujeonggwa decreased depending upon the dose. The combined treatment of vacuum packaging with the addition of vitamin C and cinnamic aldehyde in Sujeonggwa powder could minimize the change of sensory qualities induced by ionizing irradiation.

냉동마쇄고추를 첨가한 깍두기의 저장기간에 따른 이화학적 성분 변화 및 관능적 특성

설민숙,황성연,박소희,이현자,김종군 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.5

The purpose of this study was to examine the physico-chemical and sensory characteristics of Kakdugi made with mashed red pepper. With regard to the pH of the Kakdugi. those of the juice from Kakdugi with red pepper powder and of the liquid with mashed red pepper were the highest and lowest immediately after preparation. respectively, but thereafter both slightly decreased, but were similar after the fifth week. Generally. the total acidity of Kakdugi liquid was the higher than that of Kakdtegi juice. With regard to the L value, that of the Kakdugi juice was higher than that of Kakdugi liquid and that of Kakdugi with mashed red pepper washigher than that of Kakdugiuitlr red pepper powder. From the third week, the values of all samples generally decreased. The 'a' value of the Kakdugi liquid with mashed red pepper during fermentation was highest During early fermentation, the juice of Kukdugi with red pepper powder showed a higher value than that of Kakdugi with mashed red pepper, but conversely, from the second week that of Kakdugr with mashed red pepper was higher than that of Kakdugi with red pepper powder. The 'L' value of the juice from Kakdugi with red pepper powder was highest until the second week, but trout the third week that of Kalotugi with trashed red pepper was highest. With respect to the organic acids contents, those of citric, quinic and malic acids decreased, but those of lactic and acetic acids increased during tcrrnentatton progression. In addition, the citric, lacticand malic acids contents of the Kakdugi with mashed red pepper werethe highest, whereas that of quinic acid of the Kakdugi with red pepper powder was the highest. From the forth week, the acetic acid content of the Kakdugi with mashed red pepper was further increased. As a result of the sensory test. Kakdugi with mashed red pepper showed significantly higher values with regard to redness and fresh flavor, hut in overall acceptability in the QDA, appearance and taste in the acceptance test. 'Therefore, our results indicate that mashed red pepper particularly increased the 'a' value and organic acid contents of Kakdugi compared to those of red pepper powder, leading to an increased overall acceptability.

마쇄처리 고추의 냉동저장중 이화학적 성분의 변화

설민숙,황성연,이현자,박소희,김종군 한국식생활문화학회 2004 韓國食生活文化學會誌 Vol.19 No.2

To investigate physico-chemical changes of mashed red repper and red pepper powder during frozen storage, we analyzed the quality of samples after mashing, mashing and blanching, mashing and addition of vitamin C, mashing and addition of NaCl. The most important quality factor of red pepper is red color. α value of red pepper powder of Pochungchun was 31.51. These results showed that those processing methods were effective to preserve red color. Capsanthiin contents of mashed red pepper treated with vitamii C were decreased 1.8% after 180 days of frozen storage. Thii decrease was the Least, showing that addition of vitamin C helped retaining capsanthiin contents. Capsaicin and dihydrocapsaicin contents in Pochungchun powder were decreased 11.9 and 18.3% during frozen storage respectively. These results showed that capsaicin was more stable than dhycrocapsaicin during frozen storage. Generally capsaicin and dhycrocapsaicinin the Pochungchun red pepper frozen-stored after mashing were less decreased than red pepper powder, and addition of vitamin C to the mashed red pepper was the most effective to retain capsaicin and dihydrocapsaicin than others. The content of vitamin C in the red pepper frozen-stored after mashing and blanching was 12.0 mg/100g, compared with 44.0mg/100g in the sample stored after only mashing. This suggested that blanching process destroyed vitamin C in the mashed red pepper. Addition of salt in the mashed red pepper showed the same inclination. But, addition of vitamin C to the mashed red pepper was decreased 32.9%, compared with 69.0% in the mashed red repper during frozen storage. Theser results indicated that addition of vitamin C could retain vitamin C in the mashed red repper.