김치로부터 고활성 dextransucrase를 생성하는 저온성 Leuconostoc mesenteroides 균주선발

엄현주(Hyun-Ju Eom),서동미(Dong Mi Seo),윤향식(Hyang Sik Yoon),이희봉(Hee Bong Lee),한남수(Nam Soo Han) 한국식품과학회 2002 한국식품과학회지 Vol.34 No.6

쌀눈 분말을 첨가한 양갱의 품질 특성

엄현주,강혜정,권누리,윤향식,김인재,김영호,송용섭,Eom, Hyun-Ju,Kang, Hye Jeong,Kwon, Nu Ri,Yoon, Hyang-Sik,Kim, In Jae,Kim, Youngho,Song, Yong-sup 한국식품영양학회 2021 韓國食品營養學會誌 Vol.34 No.3

This study examined the quality characteristics of yanggaeng with rice germ; it was incorporated into yanggaeng at different levels (containing 5% rice germ, 10% rice germ, 15% rice germ, and 20% rice germ) based on the total weight of red bean extracts. For analyzing the quality characteristics of yanggaeng, moisture content, hardness, color, antioxidant activity, total polyphenol content, reducing sugar, and vitamin E were determined. There was no significant difference in the moisture content and hardness except in the control. For color, lightness and yellowness of yanggaeng increased as the concentration of the powder was increased, whereas there was no significant difference in redness. As the rice germ powder was increased, total polyphenol content and antioxidant activity increased significantly, whereas reducing sugar decreased. Especially, total vitamin E, including isomers, increased as the concentration of the powder increased from 0.41 mg/100 g to 4.03 mg/100 g. Therefore, it could be possible to develop processed products with functional snack for yanggaeng prepared by adding 10% rice germ.

발효 당귀분말을 첨가한 쿠키의 품질 특성

엄현주,강혜정,안도균,박혜진,김주형,윤향식,Eom, Hyun-Ju,Kang, Hye Jeong,An, Do-Kyun,Park, Hye Jin,Kim, Ju-Hyoung,Yoon, Hyang-Sik 한국식품영양학회 2022 韓國食品營養學會誌 Vol.35 No.3

The purpose of this study was to examine the quality characteristics of cookies made with Angelica gigas Nakai fermented by Lactobacillus paracasei. As the content of Angelica gigas Nakai fermented by L. paracasei (AFL) powder increased, the pH of the cookies decreased from 6.3 to 5.2. There was no significant difference in the moisture content depending on AFL powder content. The content of reducing sugar also increased with increasing AFL powder content. Regarding the surface color of the cookies, the L- and b-values decreased with increasing AFL powder content, whereas the a-value increased. As the AFL powder content increased, the total polyphenol content and ABTS and DPPH radical scavenging activities significantly increased. Cookies with 8% AFL powder (AC8) had the highest levels of 107.16 mg%, 38.69%, and 65.56%, respectively. The texture, adhesiveness, and cohesiveness of the cookies with various AFL powder levels were not significantly different, and hardness, springiness, gumminess, and chewiness showed no tendencies toward changes. Taken together, these results showed that when AFL powder was added to cookies, bioactivities such as antioxidant activity increased, making AFL powder a good material with high potential for use in commercially baked products.

몇 가지 과일과 혼합한 멜론잼의 품질 특성

엄현주,권누리,윤향식,천성원,김소영,김영호,Eom, Hyun-Ju,Kwon, Nu Ri,Yoon, Hyang-Sik,Cheon, Seong Won,Kim, So-Young,Kim, Youngho 한국식품영양학회 2020 韓國食品營養學會誌 Vol.33 No.2

Melon is a fruit consumed and grown globally because of the sweet taste and pleasant aroma. The purpose of this study was to determine the quality characteristics and antioxidant activities of melon jams added with various fruits such as apple, aronia, blueberry, grape, kiwi, passion fruit, and peach. We determined quality characteristics such as pH, total acidity, antioxidant activity, content of total anthocyanin, polyphenol and tannin, respectively. The 100% melon jam as the control was the highest pH and lowest total acidity, whereas mixed jams with melon and passion fruit showed opposite results. The mixed jams with melon and aronia of the total anthocyanin, the polyphenol contents, tannin, and ABTS radical scavenging activities, were markedly higher than those of the control and other samples (p<0.001), followed by the mixed jams with melon and blueberry. In the taste sensing analysis, mixed jams with melon and passion fruit revealed higher richness and lower aftertaste-bitterness and aftertaste-astringency than the commercial strawberry jam and other samples. Thus, jams mixed with various fruits, in particular, aronia, blueberry, and passion fruit were superior to the 100% melon jam in terms of physiological activity and palatability.

지역 농특산물의 베타카로틴 함량 조사

엄현주,강혜정,윤향식,권누리,김영호,홍성택,박진주,이준수,Eom, Hyun-Ju,Kang, Hye Jeong,Yoon, Hyang-Sik,Kwon, Nu Ri,Kim, Youngho,Hong, Seong Taek,Park, Jinju,Lee, Joonsoo 한국식품영양학회 2019 韓國食品營養學會誌 Vol.32 No.4

Beta-carotene is the most prominent member of the group of carotenoids, natural colorants that occur in the human diet. Beta-carotene is also an effective source of vitamin A in both conventional foods and vitamin supplements, and it's generally safe. In this study, we explored the beta-carotene contents in agricultural products widely and specifically grown in Korea. The beta-carotene contents were ranging from 223 to $27,908{\mu}g/100g$ in leaves, and 0 to $7,588{\mu}g/100g$ in vegetables. In leaves and vegetables, the amount of beta-carotene was the highest in green tea powder ($27,908{\mu}g/100g$), followed by pepper ($7,588{\mu}g/100g$). In fruits, the beta-carotene content was found to range from $0{\mu}g/1,011g$ to maximum of $293.66{\mu}g/100g$(plumcot). However, there beta-carotene was not detected in strawberry. In the case of cereals and specialty crops, the beta-carotene contents were $326{\mu}g/100g$ for non-glutinous rice, $313{\mu}g/100g$ for glutinous rice, $57{\mu}g/100g$ for amaranth and $15{\mu}g/100g$ for pine nut, respectively. However, the beta-carotene content was not detected in other samples. This study revealed the presence of beta-carotene content in agricultural products specifically grown in Korea for nutritional information and food composition database.

김치 감압건조 시 향기성분의 변화 및 β-cyclodextrin의 향기성분 포집효과

엄현주 ( Hyun Ju Eom ),유기선 ( Ki Seon Yoo ),임창연 ( Chang Youn Yim ),주성조 ( Seoung Jo Joo ),한진희 ( Jin Hee Han ),김청 ( Qing Jin ),윤향식 ( Hyang Sik Yoon ),한남수 ( Nam Soo Han ) 한국산업식품공학회 2009 산업 식품공학 Vol.13 No.3

본 연구는 김치건조분말을 제조하는 과정에서 김치의 발효과정과 건조 전후에서 나타나는 향기성분의 변화를 조사하고, β-cyclodextrin의 첨가로 인한 향기성분 포집효과를 검증하고자 GC-MS를 이용하여 분석실험을 실시하였다. 김치를 제조하여 20℃에서 발효시켰을 때, 초기 2일째는 dimethyl sulfide와 carbon disulfide가 생성되었고, 7일이 경과하였을 때, dimethyl disulfide, methyl 2-propenyl disulfide, allyl methyl sulfide, and di-2-propenyl disulfide의 황화합물이 주된 향기성분으로 검출되었다. 본 김치시료를 감압건조 하였을 때, 11개 화합물이 검출되지 않았고 dimethyl sulfide, acetaldehyde and methanethiol를 주로 포함하는 13개 화합물이 잔류하였다. 건조공정 중에서 김치향기성분의 손실을 최소화하고자 0.25-1.0% 농도의 β-cyclodextrin을 건조보조제로 첨가하였을 때, 향기성분의 포집효과에 의해 건조 김치분말에 잔류하는 향기성분의 함량이 평균 3% 증가하였다. 본 연구결과로 볼 때 cyclodextrin은 건조 김치분말 제조공정뿐만 아니라 건조식품제조에서 건조보조제로 효과적으로 사용할 수 있을 것으로 보인다. The aim of this study was to investigate the change of volatile aroma compounds in kimchi during fermentation, before and after drying process. Also, the encapsulation effect of cyclodextrin on volatiles during the drying process was examined. GC-MS was used for detection and identification of volatile compounds. During kimchi fermentation, in the early stage, dimethyl sulfide, carbon disulfide were detected as major compounds and after 7 days several sulfur compounds, dimethyl disulfide, methyl 2-propenyl disulfide, allyl methyl sulfide, and di-2-propenyl disulfide bacame the major volatiles. After vacuum-drying, the kimchi powder lost 11 compounds but still retained 13 volatiles of which major compounds were dimethyl sulfide, acetaldehyde and methanethiol. In order to keep volatiles in kimchi powder along with the drying process, 0.25-1.0% cyclodextrin was added in kimchi and dried-kimchi was prepared by using vacuum dryer. Cyclodextrin acted as an encapsulation agent for aroma compounds and it resulted in less loss of volatiles during drying process. Addition of cyclodextrin will permit industry-scale production of dried-kimchi powder with less loss of aroma compounds.

건조방법에 따른 충주산 병풀의 영양성분과 생리활성

엄현주,신현영,지영미,권누리,윤향식,김인재,송용섭,유광원,Eom, Hyun-Ju,Shin, Hyun-Young,Ji, Yeong Mi,Kwon, Nu Ri,Yoon, Hyang-Sik,Kim, In Jae,Song, Yong-sup,Yu, Kwang-Won 한국식품영양학회 2021 韓國食品營養學會誌 Vol.34 No.2

Centella asiatica (CA) has been used as a nutritional plant as well as a traditional herbal medicine around the world. This study, quality component (proximate composition, total polyphenol, and triterpenoid compound), and antioxidant and anti-inflammatory activities of CA dried using various methods were investigated. Proximate compositions of CA with different drying methods included a large amount of carbohydrates, crude protein, crude ash, and crude fiber. Among the drying methods, cold drying provided the highest total polyphenol content and antioxidant activity, while hot-air drying at 75℃ provided the lowest total polyphenol content and antioxidant activity. In addition, when the major triterpenoid compounds of CA were analyzed, the highest content of asiaticoside of triterpenoid glycoside was obtained with all drying methods. With respect to the total triterpenoid, the highest content was obtained with cold drying (68.8 mg/g) whereas natural drying (31.4 mg/g) provided the lowest content. In anti-inflammatory activity of LPS-stimulated RAW 264.7 cells, EtOH extract of cold drying showed a significantly higher inhibitory activity in comparison to the other drying methods. In conclusion, it is considered that the cold drying method is suitable for industrial preparation of functional materials with high physiological ingredients, and antioxidant and anti-inflammatory activities from CA.

팽화수수 분말을 첨가한 발효주의 품질 특성

엄현주(Hyun-Ju Eom),정연정(Yeon Jeong Jeong),이아름(A Reum Lee),노재관(Jae-Gwan Noh),김이기(Yee Gi Kim),최송이(Song Yi Choi),한남수(Nam Soo Han),윤향식(Hyang-Sik Yoon) 한국식품영양과학회 2015 한국식품영양과학회지 Vol.44 No.8

본 연구는 생리활성이 풍부하여 기능성은 있으나 대중화되지 않은 팽화수수를 발효주 제조 시 첨가하여 이화학적, 생리활성 및 관능적인 특성을 조사하였다. 발효주 제조 결과 pH는 발효가 일어나는 동안 약간 낮아지는 경향을 나타내었다. 총산은 pH 감소 양상과 유사하게 발효가 진행될수록 증가하는 것으로 나타났다. 발효주의 환원당 측정 결과 팽화수수 첨가량에 따라 초기 환원당은 높았으나 발효가 진행되면서 감소하며 비슷하였고, 대조구보다 약간 높은 값을 나타내었다. 특히 증자한 수수를 첨가한 발효주는 발효 마지막 날 환원당이 거의 존재하지 않았다. 발효주의 알코올 농도 변화는 대조구 16.8%와 비슷하게 나타나 팽화수수 25%에서 16.5%로 나타났다. 팽화수수 첨가량에 따른 유의적인 차이는 없었다. 발효주의 색도를 분석한 결과 명도의 경우 생수수 첨가 발효주가 가장 높은 L값을 나타냈고, 반면에 대조구에서 가장 낮은 값을 나타냈다. 항산화 활성 분석 결과 수수를 첨가한 발효주가 대조구에 비해 약 4배 이상 우수한 결과를 나타냈고, 팽화수수의 첨가량이 증가할수록 항산화능도 우수하였다. 발효주의 혈당강하능 또한 대조구 27.39%에 비해 팽화수수를 첨가한 발효주가 42.30~55.28%로 높았고, 팽화수수 첨가량이 많을수록 혈당강하능이 높다는 결과를 얻었다. 마지막으로 발효주의 관능평가 결과 팽화수수 25%와 50%를 첨가한 발효주가 전체적인 기호도면에서 가장 우수한 결과를 나타내었다. This study was carried out to compare quality characteristics and physiological activities of Korean traditional wines fermented by addition of puffed sorghum powder. Using a two-step brewing process for fermented wines, pH, acidity, ethanol, color, tannin, α-glucosidase activities, antioxidant, and reducing sugar levels as well as sensory evaluation were measured during fermentation at 2-day intervals until day 8. The pH levels of fermented wines ranged from 4.07 to 5.53, and acidity ranged from 0.13 to 0.86. On the last day of fermentation, alcohol contents of control, raw sorghum, steamed sorghum, and 25, 50%, and 100% puffed sorghum were 16.8%, 11.7%, 13.4%, 16.5%, 15.2%, and 16.4%, respectively. The reducing sugar and α-glucosidase activities of puffed sorghum fermented wines were relatively higher than those of the control group, whereas those of steamed sorghum were lowest. As puffed sorghum powder content increased, antioxidant activity significantly increased. In the results of the sensory evaluation, overall preference of 50% puffed sorghum fermented wines was highest among the samples. The results of this study show that physiological activity and quality characteristics of fermented wines containing puffed sorghum powder contribute to value added improvement of sorghum processing.

사회적 거리와 정서가 도덕 판단에 미치는 영향

현주하 ( Ju Ha Hyun ),엄기민 ( Ki Min Eom ),한광희 ( Kwang Hee Han ) 한국감성과학회 2009 감성과학 Vol.12 No.4

본 연구는 `자아`와 친한 정도를 나타내는 `사회적 거리`와 사고에 관여하는 요인으로 알려진 유발된 정서가 도덕적 딜레마에서의 도덕 판단에 어떠한 영향을 미치는지 알아보았다. 실험 1은 딜레마 속 행위자의 사회적 거리에 따라 도덕성 및 행동 적합성에 대한 판단이 달라지는지 살펴보았다. 실험 결과, 사회적 거리에 따라 도덕성에 대한 판단에 차이가 있다는 것을 확인하였다. 즉, 동일한 행동이라도 낯선 사람보다 자신과 가까운 대상이 했을 때 행위의 도덕성에 대해 덜 엄격하게 판단하였다. 이러한 사회적 거리에 따른 도덕성의 판단 차이는 비개인적 딜레마에서 두드러지게 나타났다. 반면 행동의 적절성 판단에 있어서 사회적 거리에 따른 차이는 발견되지 않았다. 실험 2에서는 유발된 정서에 따라 딜레마 속 행동에 대한 도덕성 및 행동 적합성에 대한 판단이 달라지는가를 알아보고자 하였다. 실험 결과, 정서의 쾌-불쾌 차원은 도덕성을 가늠하는 데에는 차이를 보이지 않지만, 행동이 얼마나 적절한 것인가를 판단하는 경우에는 영향을 미친다는 것을 확인할 수 있었다. 본 연구의 결과는 사회적 거리와 정서에 따라 도덕 판단이 달라질 수 있다는 것을 밝혔다. 또한 두 종류의 딜레마 모두에서 사람들이 도덕성과 행동 적합성을 구분한다는 것을 확인하였을 뿐만 아니라 이들을 판단하는데 영향을 미칠 수 있는 요인이 다를 수 있다는 것을 보여주었다는 데에 그 의의가 있다. Morality is one of the references when people judge the world. In two studies we addressed the impact of social distance and mood on moral judgment. Participants judged the people who kill one person to save the many by moral and action appropriateness. In study 1 Social distance was induced in best friends and strangers condition. We hypothesized that judgments rely on deontology depends on social distance. Study 1 showed that same actions in moral dilemmas are judged more severely when the people are more socially distant(strangers). But this effect of social distant was found only judgment of moral appropriateness. Study 2 examined how mood can affect moral judgment. There have been many work investigated the role of mood in determining the kind of cognitive processing. Results from study 2 showed participants in positive mood condition are judged more severely. This difference between positive and negative mood was found only judgment of action appropriateness in contrast with study 1. These results suggested that moral judgment can be affected by social distance and mood. We also found that these factors have selected impact on moral and action appropriateness.

덖음 및 유념 횟수를 달리한 도라지 잎차의 품질 조사

엄현주,권누리,정유영,윤향식,김인재,Eom, Hyun-Ju,Kwon, Nu Ri,Jeong, Yoo Young,Yoon, Hyang-Sik,Kim, In Jae 한국식품영양학회 2020 韓國食品營養學會誌 Vol.33 No.5

In this study, to develop balloon flower (Platycodon grandiflorum) leaves, which are not used as tea, a method of making green tea was referred to, and several physiological activities were analyzed using the balloon flower leaf tea with different times of roasting and rubbing. The highest total polyphenol and tannin contents were 33.02 mg GAE/g and 5.03 mg/g at two times of roasting and one time of rubbing, respectively. In the case of the total flavonoids, the RO3 + RU2, subjected to three times of roasting and two times of rubbing, showed the highest value, whereas there was no significant difference between the control and the other samples. Except for the green tea as a control, the RO2 + RU1 samples reported the highest antioxidant activity whereas it decreased with increasing number of times of roasting and rubbing. The color, lightness, and yellowness tended to decrease slightly as the number of increasing roasting and rubbing among the samples with no significant difference. All of these things together, to develop tea using the balloon flower leaves would be suitable with two times of roasting and one time of rubbing.