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.

막분리기술을 이용한 과실쥬스의 농축에 관한 연구 : 1. 한외여과막을 이용한 유자액즙의 청징

하진환,송대진,김효선 濟州大學校 産業技術硏究所 1998 산업기술연구소논문집 Vol.9 No.1

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 daltins 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.

보말의 식품학적 특성

하진환,김효선,송대진 제주대학교 산업기술연구소 2000 尖端技術硏究所論文集 Vol.11 No.1

Characteristics of top shell. Ophalius pfeifferi 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.

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.

분말사출성형을 통해 제조된 17-4 PH STS의 인장특성에 미치는 초기 충진율과 열린 기공의 영향

하태권,성환진 국립7개대학공동논문집간행위원회 2005 공업기술연구 Vol.5 No.-

Powder injection molding (PIM) makes use of the shaping advantage of injection molding and is applicable to metals and ceramics. PIM delivers structural materials in a shaping technology, previously restricted to polymers. In this study, the 17-4 PH stainless steel powders with average diameters of 6-14 μm were injection-molded into flat tensile specimens. Sintering of the compacts was carried out at the various temperatures ranging from 1350oC for Ih. In the case of the compacts made with 10-μm powder, sintering temperature was taken from 200-1350oC to investigate the effect of relative density on the tensile properties.

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.

복어의 건조와 냉동에 의한 근육조직의 변화

하수용,하진환,송대진 濟州大學校 工科大學 産業技術硏究所 1991 産業技術硏究報告 Vol.2 No.-

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 xanthopterus. 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 couresc 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 fter frozen storage for a month, a recovery of muscle fibers and figuration were observed in muscular tissue stored at -35℃, while insufficien recovery of muscle fibers and disfiguration by dehydration at -10℃. In the observation of uscle figbers when the tissue was homogenated with 1% cold formali. the fresh tissue was fragmented to myofibril level and intermixed like thred, while the frozen tissue for a month became rigid due to disfiguration, contraction, the loss of elasticity and water holding capacity.

Fault Detection System for Front–wheel Steering Passenger Cars

Hwan?Seong KIM,Sam?Sang YOU,Jin?Ho KIM,Ju?Sik HA 제어로봇시스템학회 2001 제어로봇시스템학회 국제학술대회 논문집 Vol.2001 No.10

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.