열처리 조건이 시금치의 이화학적 특성 및 영양 조성에 미치는 효과

이지선, 황인국, 유선미, 민상기, 김광일, 조연지, 최미정 忠北大學校 農業科學硏究所 2015 農業科學硏究 Vol.31 No.1

This study investigated the effect of thermal treatment (blanching) conditions on the physicochemical and nutritional properties of spinach. For thermal treatments, fresh spinach was treated by three blanching methods including boiled water, steam and pan frying treatments. At the varying time intervals of treatments, pH, color, shear force, proximate composition, organic acid content, peroxidase activity and microbial counts were evaluated. The pH of all treatments tended to increase with increasing blanching time, however, no significant differences among treatments were obtained. The shear force of spinach decreased with blanching time, particularly hot water treatment showed the rapid decrease in the shear force of spinach. The lightness of spinach showed similar pattern with shear force. For proximate compositions, the highest moisture content was found in hot water treatment, while crude protein and ash were highest in steam treatment. Due to the usage oil, pan frying treatment involved in the highest lipid content. The organic acid content treatment was in the order of hot water, pan frying and steam treatment. The thermal treatments attributed to low total plate count of spinach. In addition, thermophilic bacteria, coliform, mold and yeast were not detected in all thermal treatments. Peroxidase activity was lowered by applied thermal treatments. Based on the results, the best blanching condition for spinach was found in steam treatment for 60 s where the spinach showed the minimal changes in physicochemical and nutritional properties of spinach.

보검선인장과 저단선인장의 열매와 줄기 영양성분 조성

서혜지,최용민,황인국,남진식,황진봉,이기택,이준수,이지윤,김세나,Seo, Hye-Ji,Choi, Young-Min,Hwang, In-Guk,Nam, Jin-Sik,Hwang, Jin-Bong,Lee, Ki-Teak,Lee, Jun-Soo,Lee, Jiyoon,Kim, Sena 한국식품영양학회 2016 韓國食品營養學會誌 Vol.29 No.5

This study was conducted to analyze the nutrient compositions of stem and fruit of Opuntia ficus-indica var. saboten (OF) and Opuntia humifusa (OH). The results of the two-way analysis of variance test indicated that the parts, varieties and parts*varieties had influence on nutrient content except crude protein, soluble dietary fiber, Fe, Se, I, vitamin E, niacin and vitamin C. Moisture and crude ash content was higher in stem than in fruit, while crude lipid and insoluble dietary content was higher in fruit than in stem. Mineral content revealed that K (1,313.67 mg% in OF, 1,351.38 mg% in OH) was the highest in fruit and Ca (5,146.29 mg% in OF, 1,388.19 mg% in OH) was the highest in stem. Vitamin C was the most abundant vitamin in the fruit of OF (199.98 mg%) and OH (187.12 mg%). Polyunsaturated fatty acid was the highest among fatty acids (66.9~70.1%), with higher content in the stem (753.89 mg%) than fruit (578.01 mg%) in OF, while higher in the fruit (1,093.63 mg%) than stem (475.07 mg%) in OH. Moisture, crude protein, Mg, Se and riboflavin was higher in OF than OH; whereas, crude lipid, insoluble dietary fiber, total dietary fiber and monounsaturated fatty acid were higher in OH than OF. These results indicated that OF and OH could be a good food source for Ca, K and Vitamin C. Also, different nutrient content by parts and varieties, can be helpful in choice of parts or varieties for consumer purposes.

회전효과를 고려한 에너지 분리 장치에 관한 기초 연구

여박유(Bo-Wei Lyu),전규목(Gyu-Mok Jeon),카이저 래쉬(Rashed Kaiser),박종천(Jong-Chun Park) 한국해양환경·에너지학회 2022 한국해양환경·에너지학회 학술대회논문집 Vol.2022 No.6

배드민턴수업의 기능중심모형과 이해중심게임모형에 대한 인식도와 수업만족도 비교

정인국(In Guk Jeong),황영성(Young Sung Hwang),정일홍(Il Hong Jeong) 한국체육교육학회 2011 한국체육교육학회지 Vol.16 No.1

본 연구는 고등학교 배드민턴수업에 기능중심수업모형과 이해중심게임수업모형을 적용하고 각 모형에 대한 학생의 인식의 차이 및 수업만족도를 비교·분석하여 체육교육목적에 적합하고, 수업의 질적 효과를 높일 수 있는 수업모형을 찾고자하데 그 목적이 있다. 연구 가설을 검증하기 위해 연구대상으로 B시 소재 G고교 1학년 여학생 208명을 대상으로 체력 및 체격에 관한 동질성 검사를 통해 기능중심수업모형 집단 41명, 이해중심게임수업모형 집단 41명의 2개 집단(반)을 선정하였다. 배드민턴수업에서 수업모형 적용은 주 2시간, 약 2개월간의 12차시로 운영하였다. 수업모형 적용 후 배드민턴수업의 인식도와 만족도에 대한 이해중심게임수업모형 집단과 기능중심수업모형 집단 간의 차이를 알아보기 위해 먼저 평균과 표준편차를 산출하였고, 이를 바탕으로 집단 간 평균 차이를 알아보기 위해 독립표본 t 검증을 실시하였다. 이와 같은 바탕으로 다음과 같은 연구 결론을 얻었다. 첫째, 배드민턴수업에 있어서 여고생의 수업인식도는 이해중심게임수업모형이 기능중심수업모형보다 높게 나타났다. 둘째, 배드민턴수업에 있어서 여고생의 수업만족도는 이해중심게임수업모형이 기능중심수업모형보다 높게 나타났다. This study is a survey investigation aimed at finding teaching learning methods that can improve qualitative teaching effectiveness and be appropriate for the purposes of physical education by comparing and analyzing students` perception difference and the satisfaction about each approach-the technique-oriented approach and teaching games for understanding approach-applied to badminton classes of a high school. To verify the hypothesis of this study, I chose 2 groups-as an object of this study, one was 41 students of technique-oriented approach group and the other was 41 students of the teaching games for understanding approach group-through the homogeneity test on stamina or physical conditions of 208 first-year girls students in G high school located in B city. Two groups were composed of homogeneous ones which had similar stamina or physical conditions, and I conducted the teaching approaches in badminton classes of 12 periods twice a week for around 2 months. After conducting two teaching approaches, I calculated the average and the standard deviation in order to know the difference between groups-the technique-oriented approach group and teaching games for understanding approach group-about the perception and satisfaction of badminton classes. On the basis of these, I used the independent sampling t-test in order to know the difference of average between groups. The results of this study are as follows. First, in badminton classes, concerning the class perception of high school girls students, the teaching games for understanding approach was higher than the technique-oriented approach. Second, in badminton classes, concerning the class satisfaction of high school girls students, the teaching games for understanding approach was also higher than the technique-oriented approach.

국내산 고구마의 품종 및 조리방법별 비타민 C 함량

황인국(In Guk Hwang),변재윤(Jae Yoon Byun),김경미(Kyung Mi Kim),정미남(Mi Nam Chung),유선미(Seon Mi Yoo) 한국식품영양과학회 2014 한국식품영양과학회지 Vol.43 No.6

본 연구에서는 비타민 C 분석법을 검증하고 국내산 고구마 22품종과 조리방법에 따른 고구마의 비타민 C 함량을 분석하였다. 비타민 C 분석법을 검증하기 위해 직선성, 검출한계, 정량한계, 정밀성 및 정확성을 확인하였다. 그 결과 직선성의 상관계수 값이 0.9999이었으며, 검출한계는 0.03 μg/mL, 정량한계는 0.10 μg/mL, 정밀성의 상대표준편차는 5%이하, 정확성인 회수율은 95% 이상으로 우수하였다. 고구마 품종별 AA, DHA 및 TA 함량은 각각 37.76(신율미)~89.25(주황미), 23.37(신자미)~63.94(신율미) 및 68.52(신자미)~115.95(주황미) mg/100 g 범위로 품종에 따라 큰 차이를 보였다. 고구마의 평균 AA, DHA 및 TA 함량은 각각 56.98±12.53, 36.46±9.03 및 93.44±12.00 mg/100 g이었으며, 대부분 품종의 AA 함량은 40~70 mg/100 g 범위에, DHA함량은 20~40 mg/100 g 범위에, TA 함량은 70~90 mg/100 g 범위에 존재하였다. 그리고 육질색 종류에 따른 평균 TA 함량은 일반고구마와 주황색고구마가 자색고구마에 비해 유의적으로 높은 것으로 나타났다. Steaming, baking 및 frying 처리에 따른 AA, DHA 및 TA 함량은 조리 처리 후 10.61~58.41, 2.57~52.81 및 14.54~49.92% 범위로 유의적으로 감소하였고, baking 처리가 steaming 및 frying 처리에 비해 함량 감소량이 큰 것으로 나타났다. 고구마의 비타민 C 함량은 품종 및 조리방법에 따라 변이가 큰 것으로 나타났으며, 추후 연구의 기초자료로 활용이 가능할 것으로 기대된다. This study was carried out to investigate the amounts of vitamin C in 22 sweet potato cultivars cultivated in Korea as well as evaluate the effects of cooking methods on vitamin C contents. Methods for determining vitamin C was validated by determining linearity, specificity, limit of detection (LOD), limit of quantification (LOQ), precision, and accuracy using HPLC. Results showed high linearity in the calibration curve with a coefficient of correlation (R2) of 0.9999. The LOD and LOQ values for ascorbic acid (AA) were 0.03 and 0.10 μg/mL, respectively. The relative standard deviations (RSDs) for intra- and inter-day precision of AA were less than 5%. The recovery rates of AA and dehydroascorbic acid (DHA) were in the range from 98.21~98.64 and 98.28~100.68%, respectively. Depending on cultivar, contents of AA, DHA, and total ascorbic acid (TA) in sweet potatoes varied in the range from 37.76 (Sinyulmi)~89.25 (Juhwangmin), 23.37 (Sinjami)~63.94 (Sinyulmi), and 68.52 (Sinjami)~115.95 (Juhwangmin) mg/100 g, respectively, and their average levels were 56.98±12.53, 36.46±9.03, and 93.44±12.00 mg/100 g, respectively. The average TA levels were also dependent on flesh color, whish was significantly higher in general sweet potato and orange sweet potato than in purple sweet potato. Steaming, baking, and frying processes significantly reduced AA (10.61~58.41%), DHA (2.57~52.81%), and TA (14.54~49.92%) contents in sweet potatoes. The highest reduction of AA, DHA, and TA contents was observed after baking, followed by steaming and frying. We expect that the basic information provided by this study will be useful to plant breeders and food scientists.

Changes in ginsenoside compositions and antioxidant activities of hydroponic-cultured ginseng roots and leaves with heating temperature

Cho Rong Hwang,Sang Hoon Lee,Gwi Yeong Jang,In Guk Hwang,Hyun Young Kim,Koan Sik Woo,이준수,정헌상 고려인삼학회 2014 Journal of Ginseng Research Vol.38 No.3

Background: This study evaluated changes in ginsenoside compositions and antioxidant activities inhydroponic-cultured ginseng roots (HGR) and leaves (HGL) with heating temperature. Methods: Heat treatment was performed at temperatures of 90 C, 110 C, 130 C, and 150 C for 2 hours. Results: The ginsenoside content varied significantly with heating temperature. The levels of ginsenosidesRg1 and Re in HGR decreased with increasing heating temperature. Ginsenosides F2, F4, Rk3, Rh4,Rg3 (S form), Rg3 (R form), Rk1, and Rg5, which were absent in the raw ginseng, were formed after heattreatment. The levels of ginsenosides Rg1, Re, Rf, and Rb1 in HGL decreased with increasing heatingtemperature. Conversely, ginsenosides Rk3, Rh4, Rg3 (R form), Rk1, and Rg5 increased with increasingheating temperature. In addition, ginsenoside contents of heated HGL were slightly higher than those ofHGR. The highest extraction yield was 14.39% at 130 C, whereas the lowest value was 10.30% at 150 C. After heating, polyphenol contents of HGR and HGL increased from 0.43 mg gallic acid equivalent/g(mg GAE eq/g) and 0.74 mg GAE eq/g to 6.16 mg GAE eq/g and 2.86 mg GAE eq/g, respectively. Conclusion: Antioxidant activities of HGR and HGL, measured by 1,1-diphenyl-2-picrylhydrazyl and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid radical scavenging ability, increased with increasingheating temperature. These results may aid in improving the biological activity and quality of ginsengsubjected to heat treatments.

Quality Characteristics of Beef by Different Cooking Methods for Frozen Home Meal Replacements

Kim, Kwang-Il,Lee, Sang-Yoon,Hwang, In-Guk,Yoo, Seon-Mi,Min, Sang-Gi,Choi, Mi-Jung Korean Society for Food Science of Animal Resource 2015 한국축산식품학회지 Vol.35 No.4

Blanching beef for use in home meal replacements (HMR) is an important process that determines the final quality of the beef after the cooking process. Thermal pretreatment also minimizes the change in quality during the main cooking process or storage. In this study, beef samples were washed and sliced, then treated by immersion in boiling water (1-10 min), steaming (1-10 min), or pan-frying in oil (30-240 s). The color after each thermal treatment showed higher L* and b* values and lower a* values compared with the raw beef, except for the pan-frying thermal treatment. The total color difference (∆E) and pH value were significantly increased by panfrying (p<0.05). There was no significant difference in the shear force of the beef samples, except for the sample pan-fried for 210 s. The nutritional content of beef was measured as the moisture, protein, fat, and ash contents, which were 69.96, 16.64, 3.49, and 1.13%, respectively, in raw beef. After thermal treatment, the crude protein and fat contents were increased, whereas the moisture and ash contents decreased. The mineral content, including Na, Mg, Fe, and Ca was highest after pan-frying. The heat treatment decreased microorganisms in all the samples. The total bacteria count in raw beef was 4.5-4.7 Log CFU/g, whereas the bacteria count decreased to 2.2-2.8 Log CFU/g after blanching. Thermophilic bacteria, coliform, mold, and yeast not detected in any thermally treated sample.

고추품종별 재배년도와 재배지역에 따른 품질 특성

황인국,유선미,이준수,Hwang, In Guk,Yoo, Seon Mi,Lee, Junsoo 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.5

본 연구에서는 우리건, 부강 및 무한질주 세 고추 품종을 대상으로 2011년도와 2012년도 2년간 10개 지역에서 재배, 수확하여 capsaicinoids 함량, 유리당 함량 및 ASTA color value를 분석하여 재배년도별, 지역별 특성을 비교 분석하였다. 재배지역별 우리건, 부강 및 무한질주 고추 품종의 총 capsaicinoids 함량은 각각 52.53~362, 15.35~126.40 및 3.41~50.86 mg/100 g 범위였고, 고추 품종별 평균 총 capsaicinoid 함량은 우리건 > 부강 > 무한질주 순으로 유의적으로(p<0.05) 높았다. 세 고추 품종의 주요 유리당으로는 fructose와 glucose가 검출되었고, 일부 지역의 우리건 고추에서 sucrose가 소량 검출되었다. 지역별 우리건, 부강 및 무한질주 고추 품종의 총 유리당 함량은 각각 18.29~35.54, 16.91~32.83 및 18.63~33.21%이었고, 품종별 평균 유리당 함량은 재배년도 및 품종에 따른 유의적인 차이가 없었다. 재배지역별 우리건, 부강 및 무한질주 고추 품종의 ASTA color value는 각각 57.17~132.61, 66.23~139.49 및 85.43~133.26 범위였고, 세 품종 모두 2011년도에 비해 2012년도에 재배한 고추의 ASTA color value가 높았다. 이상의 결과로부터 고추의 capsaicinoids 함량 변이는 품종에 의한 영향이, 유리당 함량과 ASTA color value는 환경적 요인에 의한 영향이 더 큰 것으로 판단되며, 추후 고추 육종 및 재배, 고춧가루 가공제품 생산 등의 연구에 기초 결과로 활용할 수 있을 것으로 생각된다. This study was conducted to investigate the amounts of capsaicinoid and free sugar, as well as ASTA color values in three pepper cultivars grown in different regions of Korea. Pepper cultivars from ten different regions of Korea were collected in 2011 and 2012. The capsaicinoid contents of the three cultivars, Urigun, Bugang, and Muhanjilju, varied in the range of 52.53~362, 15.35~126.40, and 3.41~50.86 mg/100 g, respectively, depending on their cultivation region. Among the three cultivars, Urigun had the highest average capsaicinoid content, followed by Bugang and Muhanjilju. The free sugar contents of Urigun, Bugang, and Muhanjilju varied in the range of 18.29~35.54, 16.91~32.83, and 18.63~33.21%, respectively, depending on the region. Average free sugar contents did not vary significantly among the cultivars grown in different regions as well as in different years. The ASTA color values of Urigun, Bugang, and Muhanjilju varied in the range of 57.17~132.61, 66.23~139.49, and 85.43~133.26, respectively. ASTA color values of the three cultivars grown in 2012 were significantly higher than those grown in 2011. Variations in the amounts of capsaicinoids, free sugar contents, and ASTA color values observed in this study can be attributed to the intrinsic genetic characteristics of each cultivar or alternatively to the environmental conditions. We assume that the quantity of capsaicinoid is affected more by the genotype than the cultivation region, whereas the reverse holds for the variations in free sugar quantity and ASTA color values.

Quality Characteristics of Beef by Different Cooking Methods for Frozen Home Meal Replacements

Kwang Il Kim,Sang Yoon Lee,In Guk Hwang,Seon Mi Yoo,Sang Gi Min,Mi Jung Choi 한국축산식품학회 2015 한국축산식품학회지 Vol.35 No.4

Blanching beef for use in home meal replacements (HMR) is an important process that determines the final quality of the beef after the cooking process. Thermal pretreatment also minimizes the change in quality during the main cooking process or storage. In this study, beef samples were washed and sliced, then treated by immersion in boiling water (1-10 min), steaming (1-10 min), or pan-frying in oil (30-240 s). The color after each thermal treatment showed higher L* and b* values and lower a* values compared with the raw beef, except for the pan-frying thermal treatment. The total color difference (ΔE) and pH value were significantly increased by panfrying (p<0.05). There was no significant difference in the shear force of the beef samples, except for the sample pan-fried for 210 s. The nutritional content of beef was measured as the moisture, protein, fat, and ash contents, which were 69.96, 16.64, 3.49, and 1.13%, respectively, in raw beef. After thermal treatment, the crude protein and fat contents were increased, whereas the moisture and ash contents decreased. The mineral content, including Na, Mg, Fe, and Ca was highest after pan-frying. The heat treatment decreased microorganisms in all the samples. The total bacteria count in raw beef was 4.5-4.7 Log CFU/g, whereas the bacteria count decreased to 2.2- 2.8 Log CFU/g after blanching. Thermophilic bacteria, coliform, mold, and yeast not detected in any thermally treated sample.

Hypoglycemic Effects of Germinated Rough Rice Extract in Streptozotocin-induced Diabetic Rats

Youn Ri Lee,In Guk Hwang,Koan Sik Woo,Hyun Young Kim,Dong Sik Park,Jae Hyun Kim  ,Yun Bae Kim,Junsoo Lee,Heon Sang Jeong 한국식품영양과학회 2011 Preventive Nutrition and Food Science Vol.16 No.3

The hypoglycemic effects of germinated rough rice extract in streptozotocin (STZ)-induced diabetic rats were investigated. Weight gain was significantly lower in the diabetic groups than in the normal control (NC); however, they were higher in the 1% and 3% diabetic groups given germinated Goami2 rough rice extract (DM-3%GGRRE) than in the diabetic control (DC). While food intake in all diabetic groups was significantly higher than that of the NC, there was no significant difference among all diabetic groups. The weight percentages of liver and kidney in all diabetic groups were significantly higher than that of the NC. In terms of blood glucose, the diabetic group showed about a three times larger value than the normal group. Moreover, in the 3% germinated rough rice extract group, the blood glucose level became lowered. The levels of alanine transaminase, aspartate transaminase, blood urea nitrogen, creatinine phosphokinsae, and creatinine increased in general with the induction of diabetes using STZ; however, the 3% GGRRE-treated group displayed a significant decrease in these levels compared to the diabetic group. The results show that the 3% GGRRE, rather than the 1% GGRRE, was considerably more effective at reducing blood glucose and improving impaired glucose tolerance, suggesting the germinated rice extracts may play a role in preventing liver and kidney damage.