재래누룩에서 분리한 N4와 N9 효모의 증류식 소주 양조특성

최한석,강지은,정석태,김찬우,백성열,여수환,Choi, Han-Seok,Kang, Ji-Eun,Jeong, Seok-Tae,Kim, Chan-Woo,Baek, Seong-Yeol,Yeo, Soo-Hwan 한국식품저장유통학회 2017 한국식품저장유통학회지 Vol.24 No.5

Soju is a Korean traditional distilled alcoholic beverage produced from mashes various crops and Nuruk which is cultured with wild microorganisms. This study was conducted to investigate rice-Soju brewing characteristics of yeasts isolated from Korean traditional Nuruk. The general components of rice (Hanarumbyeo) raw materials were 14.7 g of water, 6.8 g of crude protein, 0.9 g of crude lipid, 0.4 g of crude ash, and 76.5 g of carbohydrate in 100 g. Saccharifying and proteolytic activities in Hanarumbyeo ipguk (solid-state culture of Aspergillus luchuensis) were also determined. The alcohol content of the fermented wash from isolates was 15.37-16.58% (v/v), which is 16.7-36.0% higher than that of industrial yeasts (12.33-13.19%). Reducing sugar contents were 2.04-3.92 and 7.92-8.78 g/100 mL in the isolates and industrial yeasts, respectively. The isolated yeasts showed 25.2-52.7% higher yield of distillates (41% alcohol) compared to industrial yeasts. Forty-one components were detected in the rice distillated Soju (25% alcohol) and principal component analysis revealed differences between the isolated and industrial yeasts with respect to the contents of i-BuOH, isobutanal diethyl acetal, ethyl caprate, and tetradecanoic acid. 재래누룩에서 분리한 효모인 N4와 N9에 대해 쌀 증류식 소주제조 특성을 살펴보았다. 원료 쌀(한아름 품종)의 일반성분은 수분 14.7, 조단백질 6.8, 조지방 0.9, 조회분 0.4, 탄수화물 76.5 g/100 g이었다. 제조된 입국의 총산 함량은 2.92%(citric acid, dry base)였으며 효소활성에 있어 당화력은 926.72, ${\alpha}$-amylase 52.40, gluco-amylase 887.71, ${\alpha}$-glucosidase 0.14, acidic carboxypeptidase 17,335.73, ${\beta}$-glucosidase 174.46 U/g dry base로 나타났다. 술덧의 알코올 함량은 재래누룩 분리 효모가 15.37-16.58%로 상업용 효모 12.33-13.19%보다 16.7-36.0% 높은 것으로 나타났다. 반면, 환원당 함량은 각각 2.04-3.92, 7.92-8.78 g/100 mL로 상업용 효모의 당 이용률이 누룩분리 효모보다 낮았다. 이러한 결과로 증류 후 원주의 획득량이 누룩분리 효모에서 25.2-52.7% 높았다. 쌀 증류식 소주(알코올 25%)에서 41개의 휘발성 성분이 검출되었으며, 주성분 분석 결과 누룩분리 효모와 상업용 효모는 i-BuOH, isobutanal diethyl acetal, ethyl caprate, tetradecanoic acid 성분의 함량 차이가 있는 것으로 나타났다.

발효옻 추출물 첨가 된장의 숙성에 따른 변화

최한석(Han-Seok Choi),강지은(Ji-Eun Kang),정석태(Seok-Tae Jeong),김찬우(Chan-Woo Kim),김명곤(Myung-Kon Kim) 한국식품과학회 2015 한국식품과학회지 Vol.47 No.5

발효옻 추출물이 장류, 발효식초, 일부 주류에 사용 가능하게 됨에 따라 추출물이 된장의 숙성 중 일반성분, 유리아미노산, biogenic amine (BA), 유기산, 유리당 함량에 미치는 영향에 대해 살펴보았다. 아미노질소 함량은 무첨가구 609.37 mg/100 g이었던 반면 첨가구는 781.11-885.87 mg/100 g으로 무첨가구보다 28.2-45.4% 높았다. 추출물 첨가에 의해서 감칠맛을 가지고 있는 glutamic acid는 1.3-1.5배, 단맛을 가지고 있는 alanine, lysine, phenylalanine, serine은 각각 1.3-2.3, 1.2-1.3, 1.1-1.2, 1.3-1.9배, 약한 쓴맛을 가지고 있는 leucine, isoleucine, valine은 1.2-1.3, 1.3-1.7, 1.3-1.6배 증가하였다. BA의 총량은 대조구 172.3, 첨가구 81.7-163.2 mg/100 g으로 대조구보다 5.3-52.6% 낮았다. 주요 BA성분은 tyramine으로 총량의 55.1-74.6%를 차지하고 있었고 putrescine, spermidine, tryptamine, cadaverine 순이었으며 추출물 첨가에 의해서 각각 1.7-3.4, 1.0-9.4, 1.1-2.9, 0.9-2.2, 1.8-3.5배 낮아졌다. 유기산 총량은 대조구 661.6, 첨가구 785.7-891.7 mg/100g으로 첨가구가 대조구보다 1.2-1.3배 높았다. 추출물 첨가에 의해서 젖산은 큰 변화가 없었던 반면 초산은 대조구 79.1, 첨가구 104.2-182.9 mg/100 g으로 1.3-2.3배 증가하였다. 유리당 총량은 대조구 163.4, 첨가구 206.6-276.8 mg/100 g으로 1.3-1.9배 증가되었으며, 주요 유리당은 mannose와 glucose이었고 sucrose, cellobiose, maltose, fructose, isomaltose는 검출되지 않았다. Fermented-Rhus verniciflua (FRV) extract is increasingly used in fermented soy products, fermented vinegars, and certain alcoholic beverages. In this study, we investigated the effects of FRV extract on the physicochemical properties of doenjang (soybean paste). Addition of FRV extract to doenjang resulted in a 28.2-45.4% increase in the amino acid content and a 1.3- to 1.5-fold increase in the concentrations of glutamic acid, which imparts a savory flavor to doenjang. The concentration of biogenic amine (BA) of the sample containing the extract was 5.3-52.6% lower than that of the control. The major components of BA included tyramine (55.1-74.6%), followed by putrescine, spermidine, tryptamine, and cadaverine, in decreasing concentrations. The organic acid concentration of the sample containing the extract was 1.2-1.3- fold higher than that of the control. The total free sugar concentration was 163.4 mg/100 g in the control and 206.6-276.8 mg/100 g in the supplemented sample, showing a 1.3- to 1.9-fold increase as the addition of the extract.

복분자주 발효과정 중 이화학적 특성의 변화

최한석(Han-Seok Choi),김명곤(Myung-Kon Kim),박효숙(Hyo-Suk Park),신동화(Dong-Hwa Shin) 한국식품과학회 2005 한국식품과학회지 Vol.37 No.4

복분자 발효주의 양조특성

최한석(Han-Seok Choi),김명곤(Myung-Kon Kim),박효숙(Hyo-Suk Park),김용석(Yong-Suk Kim),신동화(Dong-Hwa Shin) 한국식품과학회 2006 한국식품과학회지 Vol.38 No.4

유기산 첨가 발효가 쌀 증류식 소주의 양조특성에 미치는 영향

최한석(Han-Seok Choi),김유진(Eu-Gene Kim),강지은(Ji-Eun Kang),여수환(Soo-Hwan Yeo),정석태(Seok-Tae Jeong),김찬우(Chan-Woo Kim) 한국식품과학회 2015 한국식품과학회지 Vol.47 No.5

유기산(acetic acid, citric acid, lactic acid)이 쌀 증류식 소주의 양조특성에 미치는 영향을 살펴보았다. 유기산 첨가에 의해서 술덧의 pH는 4.2에서 3.73-3.97, 산도는 5.06에서 8.13-9.98, 아미노산도는 2.56에서 2.27-2.34, 휘발산은 66.0에서 89.6-124.8 ppm으로 변하였다. 알코올 함량은 대조구는 17.8%, 첨가구는 각각 17.0, 17.8, 17.6%이었다. 술덧에 남아있는 acetic acid는 첨가된 양보다 증가한 반면 citric acid와 lactic acid는 첨가된 양보다 각각 1.30, 40.57% 감소되었다. pH변화에 의해 프로테이스 활성이 감소하였고 질소화합물 총량은 유기산 첨가에 의해서 각각 13.1, 36.9, 30.9% 감소하였다. 유리아미노산 중 alanine acid, arginine acid, glutamic acid가 질소화합물 총량의 10% 이상씩 함유되어 있었고 유기산 첨가에 의해서 methionine은 2.8-29.4%, cysteine은 12.5-30.8% 감소되었다. 첨가된 유기산은 증류효율에 영향을 미치지 않았으며 citric 및 lactic acid에 의해서 증류원액(알코올 함량 40%)의 TBA 값이 2.2-3.6배 낮아졌다. 알코올 함량이 25%로 조절된 소주의 isobutanol (B), isoamyl alcohol (A), 1-propanol (P) 함량의 합은 각각 1,041.47, 979.50, 961.48 ppm으로 대조구(935.27 ppm)보다 증가되었다. 유기산 첨가에 의해서 소주의 A/P비, A/B비, B/P비가 변하였으며 acetaldehyde 함량의 감소를 가져왔다. Following supplementation with organic acids (acetic, citric, and lactic acids), the pH of the alcohol mash changed from 4.2 control to 3.73-3.97 supplemented, the acidity from 5.06 to 8.13-9.98, and the alcohol content from 17.8 to 17.0-17.8%. Protease activity decreased owing to the pH change, and the total nitrogen content decreased by 13.1-36.9% following organic acid supplementation. Organic acid supplementation did not affect the distillation efficiency; however, thiobarbituric acid values in the crude distillate (40%) decreased 2.2-3.6 fold following supplementation with citric acid and lactic acid. The total isobutanol (B), isoamyl alcohol (A), and 1-propanol (P) contents in each soju (25%) supplemented with organic acid were 1,041.47, 979.50, and 961.48 ppm, respectively, which were higher than those in the control soju (935.27 ppm). The A/P, A/B, and B/P ratios of soju were altered and the acetaldehyde content decreased following supplementation with the organic acid.

장수버섯 배양법에 의해 urushiol이 제거된 발효옻 추출물이 된장발효에 미치는 영향

최한석 ( Han Seok Choi ),정석태 ( Seok Tae Jeong ),최지호 ( Ji Ho Choi ),강지은 ( Ji Eun Kang ),김유진 ( Eu Gene Kim ),노종민 ( Jong Min Noh ),김명곤 ( Myung Kon Kim ) 한국균학회 2012 韓國菌學會誌 Vol.40 No.4

된장제조공정에 발효옻 추출물을 첨가하고 염수발효기간 동안의 미생물, 효소활성, 유리아미노산, 유기산 및 일반성분 변화를 조사하였다. 염수발효 42일 경과 후 추출물 첨가군(0.7%, 2.0%, 5.0%, 10.0%, w/v)의 염수 중 총 유리아미노산 함량은 2188.3, 4634.7, 2982.7, 5070.6 mg/100mL로 대조군 보다 각각 1.3, 2.8, 1.8, 3.1배 높게 나타났다. 염수를 걸러낸 된장의 미생물 분포는 일반세균 0.3-12.0 × 108, 곰팡이 3.0-21.0 × 104, 효모 1.0-2.0 × 104, 대장균 불검출, B. cereus 3.0-25.0 × 102cfu/g으로 추출물 첨가에 의해서 일반세균과 곰팡이의 생균수가 1 log cycle 범위 내에서 변하였을 뿐 큰 변화는 관찰되지 않았다. 발효옻 추출물 첨가에 의해서 skim milk 분해활성은 13.8-26.0%, starch 분해활성은 16.1-35.1%, acidic protease의 활성은 1.8-2.5배, 1.9, a-amylase의 효소활성은 6.4-7.0배 증가되었다. 발효옻 추출물이 첨가된 된장의 총 유리아미 노산 함량은 각각 855.97, 1899.01, 1675.03, 1733.07 mg%로 추출물 첨가에 의해서 1.4-3.0배 상승하였으며, alanine, arginine, aspartic acid, citrulline, glutamic acid, glycine, histidine, isoleucine, leucine, lysine, phenylalanine, proline, serine, threonine, tyrosine, valine 등이 주요 유리 아미노산이었다. 유기산은 lactic, acetic, pyroglutamic acid가 주요 유기산이었다. 일반성분은 pH, 수분, 회분, 염도, 아미노산성 질소 함량이 증가하였다. The effect of fermented Rhus verniciflua stem bark (FRVSB) extract on the microbial count, enzyme activity, concentrations of free amino acids and organic acids, and physiochemical properties of doenjang (soybean paste) was evaluated during brine fermentation. The FRVSB extract increased the total free amino acid concentration by 1.3-3.1-fold on the 42nd day of brine fermentation. After the filtration of brine, the following microbial counts were obtained in the doenjang: bacteria, 0.3 × 108-12.0 × 108cfu/g; mold, 3.0 × 104-21.0 × 104cfu/g; yeast, 1.0 × 104-2.0 × 104cfu/g; Escherichia coli, not detected; and Bacillus cereus, 3.0 × 102-25.0 × 102cfu/g. The FRVSB extract addition enhanced the protein and starch degrading activity by 13.8-26.0% and 16.1-35.1%, respectively. The extract increased the total free amino acid content by 1.4-3.0-fold. Lactic acid, acetic acid, and pyroglutamic acid were the predominant organic acids in doenjang. Moreover, the proximate composition, pH, moisture, ash, salt, and amino nitrogen content were increased.

근적외선 분광 분석 기술을 이용한 과일의 내부 품질 측정 기법

최한석(Han Suk Choi),최홍석(Hong Seok Choi),조제봉(Je-Bong Cho),김효중(Hyo Jung Kim) 한국콘텐츠학회 2017 한국콘텐츠학회 종합학술대회 논문집 Vol.2017 No.5

누룩미생물을 이용한 잡곡발효음료의 제조

최한석(Han Seok Choi) 한국식품영양과학회 2013 한국식품영양과학회 학술대회발표집 Vol.2013 No.11

RANKL 억제제의 최신 업데이트

최한석 ( Han Seok Choi ) 대한내과학회 2018 대한내과학회지 Vol.93 No.3

The prevalence of osteoporosis is continuing to increase with growing elderly population. A variety of anti-osteoporotic agents have been used for the prevention and treatment of osteoporosis and osteoporotic fractures. Novel therapeutic agents based on the newly discovered mechanisms in bone biology have been recently introduced. Denosmab, a fully human monoclonal antibody to the receptor activator of nuclear factor-κB ligand, is a new therapeutic agent that inhibits osteoclast differentiation, activity, and survival. In the fracture reduction evaluation of denosumab in osteoporosis every 6 months (FREEDOM) trial, denosumab treatment for 36 months significantly increased bone mineral density at all skeletal sites evaluated, thereby resulting in a significant reduction in the risk of vertebral, nonvertebral, and hip fractures. In the FREEDOM Extension study, in which denosumab treatment was continued for up to 10 years, denosumab showed a continued improvement in bone mineral density and a consistently low fracture risk similar to rates observed in the denosumab group during the FREEDOM trial. Denosumab also offered a favorable safety profile with generally low and stable adverse event rates. Denosumab was indicated for treatment of postmenopausal women with osteoporosis at high risk for fracture, treatment to increase bone mass in men with osteoporosis, treatment of bone loss in men receiving androgen deprivation therapy for prostate cancer, and treatment of bone loss in women receiving adjuvant aromatase inhibitor therapy for breast cancer. For these patients, denosumab is an important option for the prevention and treatment of osteoporosis and osteoporotic fractures. (Korean J Med 2018;93:252-259)

노인의 골다공증 관리

최한석(Han Seok Choi) 대한임상노인의학회 2019 대한임상노인의학회지 Vol.20 No.3

The prevalence of osteoporosis increases with growing elderly population. Osteoporosis-related fractures causes significant morbidity and disability, impedes quality of life, and even leads to death among older people with osteoporosis. As health care expenditures sharply increase in developed countries, osteoporosis and related fractures has become to the top public health issues in these countries. In particular, Asians are expected to be the most commonly affected race and ethnicity by osteoporotic fractures with rapidly aging population of their countries. Nevertheless, osteoporosis and osteoporotic fractures are still both underdiagnosed and undertreated. Osteoporosis management can be divided into non-pharmacological and pharmacological treatments. Non-pharmacological treatments include nutrition, exercise, and fall prevention. Older people tend to have low calcium intake and vitamin D deficiency. Furthermore, sarcopenia, gait and balance impairment of osteoporotic older people lead to negative consequences, including falls, injuries, and disability. Pharmacological treatments include selective estrogen receptor modulators, bisphosphonates, anti-receptor activator of nuclear factor-kappa B ligand antibody, and parathyroid hormone. Compared with the youngers, the absolute risk reduction of osteoporotic fractures by pharmacological agents is larger among older people because older people pose higher risk of falls and injuries even after falling risk is adjusted by age. Therefore, older people obtain more benefits from anti-osteoporotic agents than the counterpart youngers. We need further researches to provide more accurate assessment of osteoporosis and allow more proactive managements for older people with osteoporosis.