低鹽濃度의 자리醱酵食品의 加工에 關한 硏究

河璡桓,高榮煥,金洙賢,姜永周,金在河,宋大鎭 濟州大學校工科大學附屬産業技術硏究所 1990 尖端技術硏究所論文集 Vol.1 No.-

제주도의 전통수산식품인 자리젓에 대한 식품학적 기초자료를 얻고 또한 저염화 방안을 찾아 향토관광식품으로 개발하고자 실험한 결과는 다음과 같다. 자리젓의 최적숙성기는 첨가식염농도가 25%, 12.5% 및 10%의 것은 각각 60일 전후였으며 첨가식염농도가 7.5% 및 5%인 것은 약 45일 경우에 가장 맛이 좋았다. 원료 자리돔에서는 핵산관련물질 중 IMP가 17.7 μmole/g으로 가장 많았으나 30일 이상 숙성시킨 경우 전시료에 걸쳐 ATP와 ADP는 검출되지 않았으며 hypoxanthine이 핵산관련물질의 대부분을 차지하였다. 원료 자리돔에서는 17종이, 자리젓에서는 16종의 유리아미노산이 검출, 동정되었다. 숙성60일째의 자리젓에서 함량이 많은 아미노산은 lysine, alanine, glutamic acid, glycine 및 leucine으로 이들이 총유리아미노산의 약 60%를 차지하였다. TMAO는 숙성기일의 지남에 따라 서서히 감소하여 75일째에는 거의 소실되었고 TMA는 45일 까지 급격히 증가하다가 이후 급격히 감소하였다. Pediococcus acidilactici를 starter 로 106cells/㎖접종한 시료에서는 숙성 15일만에 세균수는 최대치에 도달하였으며 45일 이후에는 급격히 감소하였다. 그러나 Pediococcus halophilus 를 ?? 접종한 경우 숙성기간중 유산균 수에는 큰 변화가 없었다. 저염자리젓의 지방산 조성은 포화산이 31.9%내외, 모노엔산이 13.2% 내외 그리고 폴리엔산이 54.9% 내외였다. 폴리엔산 중 EPA는 1.9%정도였으나 DHA가 23.0% 내외로 높은 분포를 보였다. 자리젓의 저염화를 위하여 Pediococcus halophilus를 starter로 첨가하고 식염 10-12.5% KCl 4-5%, 포도당을 2% 수준으로 첨가하면 재래식 젓갈에 손색이 없는 저염자리젓의 제조가 가능할 것으로 판단되었다. This study was carried out to obtain the basic data on salted and fermented damsel fish(Jari-Jeot). One of the important traditional marine foods in Cheju-Do, and also to seek salt lowering method for the development of a new local tourist food. The results are as follows: The best organoleptic results were obtained after 60 days' fermentation for 25.0, 12.5 and 10% of salt-added group, and around 45 days for 7.5 and 5% of salt-added group. In raw fish ingredient IMP was abundant which marked 17.7 μmole/g while in fermented fish hypoxanthine was predominant but ATP and ADP were not detected after 30 days' fermentation. Sixteen kinds of free amino acids were detected and identified in Jari-Jeot instead of 17 kinds of those in raw sample. The abundant amino acids in Jari-Jeot after 60 days' fermentation were lysine, alanine, glutamic acid, glycine and leucine, and those were consisted of approximately 60% of the total free amino acids. During fermentation the content of TMAO was decreased gradually and no TMAO was detected after 75 days' fermentation while that of TMA was increased during fermentation up to 45 days' and decreased afterwards. The fatty acid of low-salt Jari-Jeot was composed of 31.9% of saturated acids, 13.2% of monoenoic acids and 54.9% of of polyenoic acids. While the content of EPA in polyenoic acids was 1.9%, that of DHA was 23.0%. In order to lower salt concentaration of fermented damsel fish, addition of Pediococcus halophilus culture as a starter together with 10-12.5% of salt, 4-5% of KCl, and 2% of glucose gave as good quality as traditionally made Jari-Jeot.

저염농도의 자리발효식품의 가공에 관한 연구

송대진,김재하,강영주,김수현,고영환,하진환 濟州大學校 工科大學 産業技術硏究所 1990 産業技術硏究報告 Vol.1 No.-

This study was carried out to obtain the basic data on salted and fermented damsel fish(Jari-Jeot), one of the important traditional marine foods in Cheju-Do. and also to seek salt lowering method for the development of a new local tourist food. The results are as follows : The best organoleptic results were obtained after 60 days' fermentation for 25.0, 12.5 and 10% of salt-added group, and around 45 days for 7.5 and 5% of salt-added group. In raw fish ingredient IMP was abundant which marked 17.7 μmole/g while in fermented fish hypoxanthine was predominant but ATP and ADP were not detected after 30 days' fermentation. Sixteen kinds of free amino acids were detected and identified in Jari-Jeot instead of 17 kinds of those in raw sample. The abundant amino acids in Jari-Jeot after 60 days' fermentation were lysine. alanine, glutamic acid, glycine and leucine, and those were consisted of approximately 60% of the total free amino acids. During fermentation the content of TMAO was decreased gradually and no TMAO was detected after 75 days' fermentation while that of TMA was increased during fermentation up to 45 days' and decreased afterwards. The fatty acid of low-salt Jari-Jeot was composed of 31.9% of saturated acids, 13.2% of monoenoic acids and 54. 9% of of polyenoic acids. While the content of EPA in polyenoic acids was 1.9%, that of DHA was 23.0%. In order to lower salt concentaration of fermented damsel fish, additon of Pediococcus halophilus culture as a starter together with 10-12.596 of salt, 4-5% of KCI, and 2% of glucose gave as good quality as traditionally made Jari-Jeot.

보말의 식품학적 특성

하진환,김효선,송대진 濟州大學校 産業技術硏究所 2000 산업기술연구소논문집 Vol.11 No.1

Characteristics of top shell Ophalius pfejflerj capenteri. as a food component was studied to establish the data to use more effectively. Proline. glutamic acid. taurine and glycine were abundant as major amino acids in raw top shell and those were consisted of 55.8% of the total amino acids. IMP and inosine were dominant in raw while inosine was increased during canning IMP was decreased significantly. In nonvolatile organic acids succnic acid. pyroglutamic acid and malic acid were dominant in raw and canned ingredients while the contents were decreased notably during canning. The polyenic acids such as arachidonic acid and EPA were abundant and followed by saturates and monoenes. in that order. Na, Mg, K and Ca were predominant in raw top shell while those contents were decreased considerably during canning.

레토르트파우치 튀김어묵의 熱處理條件에 關한 硏究 : 2. 熱處理條件과 Cook-value

河璡桓,李應昊,金珍洙,具在根 제주대학교 1991 논문집 Vol.33 No.-

魚肉煉製品은 最近 그 生産量이 急增하고 있으나 AF-2등 食品防腐劑의 使用이 전면 禁止됨에 따라 재래식 方法으로 만든 어묵은 유통에 상당한 어려움을 겪고 있다. 本 硏究는 이를 解決하기 위한 方案의 하나로 營養的 및 官能的인 品質의 低下를 最少化할 수 있는 高溫熱處理條件을 찾고자 하였다. 즉 熱處理時間은 F。값 6을 基準으로 하고 레토르트파우치 튀김어묵의 크기와 熱處理溫度를 달리 하였을 때의 品質을 C값을 利用하여 檢討하였다. 그 結果를 要約하면 다음과 같다. Fourier數의 性質과 같이 熱處理溫度가 높을수록 그리고 製品의 직경이 작을수록 熱處理時間을 短縮할 수 있었으며 熱處理溫度가 製品의 직경보다 熱處理時間을 短縮시키는데 더 크게 影響을 미쳤다. 製品의 中心, 表面 그리고 體積平均 C값은 모두 직경이 가장 작은 12㎜의 것이 제일 적었고 직경이 가장 큰 31㎜의 것은 제일 컸으며 이 경향은 熱處理溫度가 높을수록 뚜렸하였다. C값은 前報에서의 結果와 잘 一致하여 레토르트파우치 튀김어묵의 品質을 評價하는 좋은 理論的 指標가 될 수 있었으며 직경이 16㎜ 혹은 그 以下의 것은 高溫短時間熱處理로 品質低下를 最少化할 수 있었다. The fish meat paste products are rapidly growing in its production. However, the recent prohibition of AF-2 gives a lot of difficulties in the marketing of fish meat paste products manufactured by conventional procedures. The present study aims to obtain the thermal treatment conditions for minimizing the quality deterioration of the fish meat paste products. The fried fish meat paste was sealed in the retort pouches and treated by heat under the condition which the F。-value designated to 6. The influences of the thermal treatment temperature (112,116,120 and 124℃) and the diameter of the products ( 12,16,23,27 and 31㎜) on the quality were investigated using the cook-value. The results are summarized as follow: Like as characteristics of Fourier number, the thermal treatment time was shortened with higher temperature and smaller diameter. The increase in temperature influenced more effectively to shortening the thermal treatment time than decrease in the diameter of the products. The products with 12㎜ in diameter marked the lowest cook-values of center, surface and volume average in all and those with 31㎜ the highest values. From the results described above and in previous work, cook-values could be extensively used in the determination of quality of the fried fish meat paste products since those values conincided well with other practical values such as jelly strength, texture, color values and in vitro protein digestibility. It was concoluded that the fried fish meat paste products with 16㎜ or less in diameter which were thermally treated at higher temperature could minimize quality deterioration.

유전자 재조합 사람 IFN-beta인 제네베타와 베네세린의 생물학적 활성의 비교

하종천,이협준,박봉환,김진숙,유대근,남상윤 전주대학교 자연과학종합연구소 2003 전주대학교 자연과학연구소 학술논문집 Vol.15 No.1

Background: Recombinant IFN-beta products have been approved for the treatment of several diseases. Recently, Inbionet, Co. has successfully developed rhIFN-beta product, Genebeta. This study was performed in a purpose of confirming the biological activity of Genebeta by comparison with another recombinant IFN-beta, Beneserin which was already approved. Methods: In vitro antiporliferative activity, regulation of MHC class I expression, antiviral activity, regulation of natural killer cell cytotoxicity were studied for functional comparison of these two rhIFN-beta products. Results: Proliferation assay data showed that two recombinant IFN-beta inhibited T cell and Daudi cell proliferation to a similar extent. When antiviral activity was compared, there was no significant difference between them. The treatment of these two rhIFN-beta also resulted in a similar level of upregulation of class I expression on the surface of A549 cells. Cytotoxicity experiment against tumor cells revealed that both of rhIFN-beta could enhance NK cell cytotoxicity to comparable level. Conclusion: All comparison data indicated that rhIFN-beta products, Genebeta and Beneserin have comparable potentials as a biological response modifier.

막분리기술을 이용한 과실쥬스의 농축에 관한 연구 : 1. Improved Clarification of Citron Juice by Ultrafiltration 1. 한외여과막을 이용한 유자액즙의 청징

하진환,송대진,김효선 濟州大學校 工科大學 産業技術硏究所 1998 尖端技術硏究所論文集 Vol.9 No.1

막분리기술을 식품가공에 응용하기 위하여 한외여과막의 MWCO에 따른 유자과즙의 청징효과를 실험하였다. MWCO가 각각 1K, 20K, 50K, 100K Daltons인 나권형막으로 한외여과 하였을 때 MWCO 가 클수록 유출액즙의 투과플럭스와 전 고형분 함량은 커졌으며, MWCO가 작을수록 탁도는 낮았고 명도는 높은 값을 나타내었다. 한외여과한 유자액즙의 pH는 저장중 서서히 낮아졌으나 큰 변화는 없었고, 가용성고형분의 함량과 산도도 서서히 감소하였다. 저장중 탁도와 갈변도는 증가하였는데 MWCO가 클수록 증가폭이 컸다. 저장중 명도는 MWCO가 작을수록 더 높은 값을 나타내었으며 그 변화폭도 적어 안정성을 보였다. For the application of membrane separation technique on food processing, the effects of molecular weight cut-off(MWCO) of ultrafiltration membrane during clarification of citron juice was investigated. When citron juice was clarified using 1K, 20K, 50K and 100K Daltons MWCO sprial wounded membranes, the larger the membrane pore size, the higher the permeate flux and total solid content and the smaller the membrane pore size, the lower the turbidity while showing higher L-value. During storage pH of ultrafiltered citron juice was slowly down without sudden change while soluble solid content and acidity were decreased gradually. Turbidity and browning during storage were also increased with especially great range in large MWCO. L-value was higher in smaller membrane pore size but shown stability without great change.

복어의 乾燥와 冷凍에 依한 筋肉組織의 變化

하수용,송대진,하진환 濟州大學校工科大學附屬産業技術硏究所 1991 尖端技術硏究所論文集 Vol.2 No.-

복어의 加工貯藏을 위한 基礎資料를 얻고자 乾燥, 冷凍, 解凍過程中의 筋育組織變化를 觀察하여 다음과 같은 結果를 얻었다. 1. 복어의 筋育組織構造는 表皮, 眞皮 부분에 따라 약간의 血合肉層과 普通肉으로 構成되어 있고 皮下脂肪層이 없으며, 細胞間質, 筋隔膜등의 結締組織은 비교적 많은 편이었다. 2. 筋肉組織은 질기고 두꺼운 表皮層과 질기고 부드러운 結締組織으로 연결되어 있으며, 筋肉의 部分에 따라 전복처럼 서로 교차하는 筋纖維가 存在하였다. 3. 乾燥에 依한 組織의 變化는 乾燥初期에는 結締組織의 脫水收縮이 일어나고 相對的으로 筋束의 間隔은 벌어지며, 乾燥末期에는 筋隔膜, 筋節은 收縮하고 筋束사이는 벌어지며 筋細胞는 密集되는 現象을 나타내었다. 4. 1개월 凍結貯藏後의 氷結晶의 分布는 貯藏溫度에 따라 달랐으며 -35℃에서는 細胞內에, -10℃에서는 細胞外에 氷結晶이 생겼고 筋纖維의 凝集現象을 볼 수 있었다. 5. 1개월 凍結貯藏後 解凍한 경우 -35℃의 것에서는 거의 生鮮狀態로 復元되었으나 -10℃의 것은 脫水變形이 심하여 復元이 不充分하였고, -35℃ 凍結後 -20℃에서 3個月동안 貯藏하였던 것은 氷結晶의 흔적이 그대로 남아있고 脫水收縮이 심하며 復元狀態도 극히 不良하였다. 6. 筋肉의 均質化에서 생것은 실처럼 가늘게 으깨어지고 풀어지며, 1개월간 凍結貯藏한 것은 풀어지지 않았다. 그리고 凍結貯藏溫度의 차이에 따른 變化는 거의 볼 수 없었고, 凍結貯藏에 依해 保水性과 彈力이 低下함에 따라 收縮變形이 일어나며 단단해졌다. The observations on the histological changes of muscular tissue during the processes, such as drying, freezing and thawing were carried out to get basic data for processes and storage of puffer, Fugu χanthopterus. The results are as follows: Epidermal part is tough and thick. That is connected with muscular tissue by soft and tough connective tissue. The muscular tissue structures of puffer are epidermis, corium and partially dark muscle, without hypodermic fat. According to the respective muscular parts, there exist crossed muscle fibers like abalone. The connective tissues of intercellular materials and myocommata were found abundantly. During the courese of drying, the dehydration of muscular tissue occured on connective tissue in the early stage; thus caused widening between muscle bundles respectively. In the late stage of drying, contraction of myocommata and the widening between muscle bundles were appeared. After frozen storage for a month, distributions of ice crystal were affected deeply by freezing temperature, that is, those were observed mainly on the intracellular sites when frozen at -35℃, while on the extracellular sites when frozen at -10℃, but the ice crystals formed in both temperatures caused the condensation of muscle fibers. Thawing after frozen storage for a month, a recovery of muscle fibers and figuration were observed in muscular tissue stored at -35℃, while insufficient recovery of muscle fibers and disfiguration by dehydration at -10℃. In the observation of muscle fibers when the tissue was homogenated with 1% cold formalin, the fresh tissue was fragmented to myofibril level and intermixed like thread, while the frozen tissue for a month became rigid due to disfiguration, contraction, the loss of elasticity and water holding capacity.

튀김어묵의 Texture와 色調에 影響하는 要因에 대하여 : 1. 제품의 직경과 튀김온도

河璡桓,高珠連 제주대학교 공과대학 첨단기술연구소 2005 尖端技術硏究所論文集 Vol.16 No.1

The present study aims to obtain the affecting factors on quality such as texture and color value during production of fried fish meat paste using fish meat paste, the influence of the diameter, the flying temperature were investigated. Among the products of diameter of 12, 18 and 31mm, the products of diameter of 31mm showed high score at hardness, toughness and L value. The most profitable temperature for production of frying fish meat paste was 170°C.

옥돔乾燥중의 核酸關聯物質의 變化

河璡桓,金洙賢 제주대학교 1980 논문집 Vol.12 No.-

Yellow sea bream, Branchiostegus japonicus japonicus, is one of the most palatable seafoods in Korea; however, relatively little is known about the characteristics of its taste. This study was attempted to establish the basic data for evaluating changes of taste compounds of yellow sea bream during dehydration. IMP was abundant in raw, sun dried and hot-air dried yellow sea bream holding 11.6 μmoles/g, 12.0μmoles/g and 7.3μmoles/g on dry weight basis, respectively. In raw sample, inosine was poor, marked o.1μmoles/g on dry weight basis while that of sun dried and hot=air dried AMP was also poor. During dehydration, changes in ATP was not found. However, AMP decreased considerably. Inosine and hypoxanthine were abundant in hot-air dried yellow sea bream compared to that resulting from other processes.

소라의 식품학적 특성

송대진,김효선,하진환 제주대학교 산업기술연구소 2000 尖端技術硏究所論文集 Vol.11 No.2

Characteristics of turban shell, Batillus cornutus, as a food component was investigated to establish the data to use more effectively. Proline, glutamic acid, taurine and glycine were abundant in raw turban shell and those were consisted of 55.1% of the total amino acids. IMP and inosine were dominant in raw while those were decreased significantly during canning. Succinic acid, pyroglutamic acid and malic acid were abundant in raw and canned ingredients while the contents were decreased notably during canning. The polyenic acid such as arachidonic acid and EPA were abundant and followed by saturates and monoenes, in that order. Na. Mg. K and Ca were predominant in raw turban shell while those contents were decreased considerably during canning.