韓國産 紅花 種實의 有用成分에 關한 硏究

노완섭 서울保健大學 1986 論文集 Vol.6 No.1

韓國産 人蔘 및 人蔘製品에서 分離한 곰팡이에 關한 硏究

노완섭 서울保健大學 1983 論文集 Vol.3 No.1

한국산 고려인삼 및 인삼제품의 안전성을 검토하기 위하여 곰팡이를 순수분리하고 이들 곰팡이에 대한 aflatoxin생성여부를 확인한 결과는 다음과 같다. 1) 인삼 및 인산제품 6종으로 부터 곰팡이를 순수분리하고 이들 곰팡이에 대한 aflatoxin 생성여부를 확인하였다. 2) 분리된 곰팡이의 수는 수삼에서 10개, 건삼에서 7개, 당삼 및 인삼분말에서 각각 2개, 홍삼 및 인삼차에서는 1개씩 분리되었다. 3) 분리된 곰팡이 중에서 aflatoxin 생성가능성이 인정되는 것은 수삼에서 2개, 건삼에서 1개 뿐이었다. 4) 검출된 aflatoxin의 종류는 B_(1), 및 B_(2) 였으며 생성량은 배양액 Kg당 1~2ng 정도이고, 인삼제품에서는 aflatoxin 생성이 전혀 없었다. 5) Aflatoxin 생성 가능성이 인정되는 곰팡이는 Aspergillus flavus, Aspergillus parasiticus 및 Penicillium puberulum으로 동정하였다. In order to survey the distribution of molds in Korean Ginseng and its products, molds were isolated from their samples to obtain 23 strains. Among them, 3 strains were found to produce aflatoxins and identified as Aspergillus flavus, Aspergillus parasiticus and Penicillium puberulum. The type of aflatoxin produced was identified as B_(1), B_(2) and G_(1).

韓國産 小麥의 製빵 敵性에 關한 硏究

林潤熙,盧完燮 동아시아식생활학회 1997 동아시아식생활학회지 Vol.7 No.2

The primary objective of this study was tested the baking properties of Korean wheat. In test results, the wheat which was harvested from all over the Korea, not suitable for making bread and cake products. However, some of possibilities to make bread were found by using vital gluten as well as additives. Out of Korean wheat classes, the Tapdong wheat showed good properties for bread making, and it is recommended to develope it as bread making wheat by segregating from other classes in seeding and harvesting.

당류, Cysteine, pH 및 저장온도가 Acerola 과즙음료 중의 비타민 C의 안정도에 미치는 영향

박종범,노완섭 동국대학교 산업기술연구원 1999 산업기술논문집 Vol.14 No.-

당류, Cysteine, pH 및 저장온도가 acerola 과즙음료 중의 비타민 C의 안정도에 미치는 영향을 조사하였다. Acerola 과즙음료 중의 비타민 C의 안정도는 40℃ 저장 8주후, 당류의 종류와 cysteine 첨가 여부 및 pH에 영향을 받았다. 비타민 C의 안정도는 과당, 설탕, 포도당, sorbitol 순으로 효과가 있었으며, pH 3.0에서 최대효과를 pH 4.0에서 최저효과를 나타내었으며, cysteine을 첨가한 경우가 효과적이었으며, 저장온도가 증가함에 따라 비타민 C의 파괴속도는 증가하였다. The acerola juice was stored at 40℃ for 8 weeks to study the influence of sweeteners, cysteine and pH on the stability of vitamin C. The potency of vitamin C in this study decreased rapidly during an initial period for about first 2 weeks. Among the four different sweetened juices, retention of vitamin C was in high order as follows fructose, sucrose, glucose and sorbitol. Retention of vitamin C was shown to change with pH and was the least stable at pH 4.0. In addition to the optimum pH for the stability was found to be pH 3.0.

개량누룩의 사용에 의한 탁주의 품질개선

소명환,이영숙,노완섭 한국식품영양학회 1999 韓國食品營養學會誌 Vol.12 No.4

누룩에서 분리한 Rhizopus japonicus T2, Aspergillus oryzae L2 및 Hansenula sp. BC26을 밀기울에 접종 및 배양하여 제조한 개량누룩으로 양조한 탁주와, 기존의 발효제인 시판누룩 및 쌀입국으로 양조한 탁주의 이화학적 특성과 관능적 특성을 비교 조사하였다. 총산함량은 시판누룩 술덧 0.88%, 쌀입국 술덧 0.47%, 개량누룩 술덧 0.39%이었고, 알콜함량은 개량누룩 술덧 15.5%, 쌀입국 술덧 15.1%, 시판누룩 술덧 9.0%이었다. 환원당함량은 시판누룩 술덧 2.80%, 개량누룩 술덧 1.24%, 쌀입국 술덧 0.80%이었고, 아미노산함량은 개략누룩 술덧 0.55%, 시판누룩 술덧 0.47%, 쌀입국 술덧 0.23%이었으며, 주박량은 시판누룩 술덧 4.14%, 쌀입국 술덧 2.80%, 개량누룩 술덧 1.51%이었다. 개량누룩 탁주와 시판누룩 탁주는 부유물이 매우 느리게 침전되었지만 쌀입국 탁주는 빨리 침전되었다. 색이 좋은 순위는 개량누룩 탁주, 시판누룩 탁주, 쌀입국 탁주이었고, 향 및 맛이 좋은 순위는 개량누룩 탁주, 쌀입국 탁주, 시판누룩 탁주이었다. 이상의 결과로 볼 때 개량누룩 탁주가 시판누룩 탁주나 쌀입국 탁주보다 품질이 좋은 것으로 판단되었다. Physicochemical and sensory properties of Takju which was brewed with a modified Nuruk made by inoculation and cultivation of Rhizopus japonicus T2, Aspergillus oryzae L2 and Hansenula sp. BC26 isolated from Nuruk, were investigated, as compared with those with current fermenting agents such as commercial Nuruk and rice koji of Aspergillus kawachii. The contents of total acid were 0.88%, 0.47% and 0.39% in mash of commercial Nuruk, rice koji and modified Nuruk, respectively. The contents of alcohol were 15.5%, 15.1% and 9.0% in mash of modified Nuruk, rice koji and commercial Nuruk, respectively. The contents of reducing sugar were 2.80%, 1.24% and 0.80% in mash of commercial Nuruk, modified Nuruk and rice koji, respectively. The contents of amino acid were 0.55%, 0.47% and 0.23% in mash of modified Nuruk, commercial Nuruk and rice koji, respectively. Suspended solids were sedimented much more slowly in Takju of modified Nuruk or commercial Nuruk than in that of rice koji. Color was preferred in the order of Takju of modified Nuruk, rice koji, and commercial Nuruk. Therefore, it seemed that the Takju of modified Nuruk was better than that of commercial Nuruk or rice koji in quality.

개량누룩으로 제조한 탁주의 중요 향미성분 분석

소명환,이영숙,한성희,노완섭 한국식품영양학회 1999 韓國食品營養學會誌 Vol.12 No.4

누룩에서 분리한 Rhizopus japonicus T2, Aspergillus oryzae L2 및 Hansenula sp. BC26을 밀기울에 접종 및 배양하여 제조한 개량누룩으로 양조한 탁주술덧과, 기존의 발효제인 시판누룩 및 쌀입국으로 양조한 탁주술덧의 중요 향미성분을 분석 비교하였다. 향기성분인 isoamyl alcohol, isobutyl alcohol 및 ethyl acetate의 함량은 개량누룩 술덧이 시판누룩 술덧이나 쌀입국 술덧보다 훨씬 높았다. 주된 유기산은 개량누룩 술덧은 젖산, 푸말산 및 호박산이었고, 시판누룩 술덧은 젖산 및 초산이었으며, 쌀입국 술덧은 구연산, 젖산 및 호박산이었다. 유기산의 총량은 시판누룩 술덧 5,146 ㎎/L, 쌀입국 술덧 1,706 ㎎/L, 개량누룩 술덧 1,388 ㎎/L이었다. 주된 유리아미노산은 개량누룩 술덧은 glutamic acid, alanine, proline 및 histidine이었고, 시판누룩 술덧은 glutamic acid, proline, leucine 및 histidin이었으며, 쌀입국 술덧은 arginine, proline 및 glutamic acid이었다. 유리아미노산의 총량은 개량누룩 술덧 14,090 ㎎/L, 시판누룩 술덧 12,202 ㎎/L, 쌀입국 술덧 7,152 ㎎/L이었다. 이상의 결과들로 볼 때 개량누룩 술덧이 기존 발효제의 술덧보다 좋은 것으로 생각되었다. The major flavor compounds of Takju mash which was brewed with a modified Nuruk made by inoculation and cultivation of Rhizopus japonicus T2, Aspergillus oryzae L2 and Hansenula sp. BC26 isolated from Nuruk, were analyzed, as compared with those with current fermenting agents such as commercial Nuruk and rice koji of Aspergillus kawachii. The contents of isoamyl alcohol, isobutyl alcohol and ethyl acetate which were known as aroma compounds in Takju, were much higher in mash of modified Nuruk than in that of commercial Nuruk or rice koji. The major organic acids were lactic, fumalic and succinic acid in mash of modified, and lactic and acetic acid in mash of commercial Nuruk, and citric, lactic and succinic acid in mash of rice koji. The contents of total organic acids were 5,146㎎/L, 1,706㎎/L and 1,388㎎/L in mash of commercial Nuruk, rice koji and modified Nuruk, respectively. The major free amino acids were glutamic acid, alanine, proline and histidine in mash of modified Nuruk, and glutamic acid, proline, leucine and histidine in mash of commercial Nuruk, and arginine, proline and glutamic acid in mash of rice koji. The contents of total free amino acids were 14,090㎎/L, 12,202㎎/L and 7,152㎎/L in mash of modified Nuruk, commercial Nuruk and rice koji, respectively. Therefore, it seemed that the Takju mash of modified Nuruk was better than that of commercial Nuruk or rice koji.

韓國塵 人參및 A參製品의 安全性에 關한 鼎究

盧完燮(Wan Seob Noh),吳賢根(Hyun Kun Oh),樓大源(Dae Won Kwon),李光承(Kwang Seung Lee) 한국환경보건학회 1984 한국환경보건학회지 Vol.10 No.1

In order to suπey the distribution of molds in Korean Ginseng and its products, molds were isolated from their sample to obtain 22 strains. Among them, 3 strains were found to produce aflatoxin and identified as Aspergillus flavus. AspergiJlus paraciticus and Penicillium puberulum. The type of aflatoxin produce was identified as Bl , B2 and G1 .

한국산 재래종 잇꽃 종실의 지질 성분

노완섭,박종선 한국농화학회 1992 Applied Biological Chemistry (Appl Biol Chem) Vol.35 No.2

The lipid compositions, physical and chemical characteristics of crude oil in Korean safflow, Carthamus tinctorius L., seeds were determined and proxmate composition of it were also analyzed. The proximate composition showed moisture 7.2%, carbohydrate 34.4%, crude protein 18.2%, crude fat 34.8% and ash 5.35. Specific gravity, refractive index, smoking point, melting point and titer of the crude oil were 0.922∼0.927, 1.468∼1.469, 210℃, -15∼-18℃ and 15∼18, respectively. Iodine value, saponification value, acid value, esterification value, unsapoifiable matter and saturated fatty acid content of the crude oil were 140∼152, 186∼192, 2.6∼3.5, 179∼186, 0.8∼1.3% and 6.6∼7.2%, respectively. Fatty acid compositions were quantitatively determined by G.L.C. to give 70∼78% linoleic acid, 10∼23% oleic acid and 5∼8% palmitic acid as main components, stearic, linolenic and myristic acid were presented in small quantities.

MV 전력케이블의 열화진단을 통한 VLF tanδ 판정기준의 재현성 분석

김태완(Tae-Wan Kim),이재봉(Jae-Bong Lee),김용현(Yong-Hyun Kim),이동형(Dong-Hyeong),박나래(Na-Rae Park),노성호(Sung-Ho Noh),임장섭(Jang-Seob Lim) 대한전기학회 2013 대한전기학회 학술대회 논문집 Vol.2013 No.7

설탕의 粒子 크기와 使用量이 쿠키의 展性에 미치는 影響

高源邦,盧完燮 동아시아식생활학회 1997 동아시아식생활학회지 Vol.7 No.2

The primary objective of this study was to learn the effect of various sugar particle size and level on cookie spread. The effect of sugar particle size and level on sugarsnap cookie spread was studied. Three different particle sized sugars : powered sugar, granulated sugar and sanding sugar, were used for the cookie test baking with five different sugar levels: 30, 45, 60, 75 and 90% based on the weight of flour. In mixing process, 5 minutes of creaming time was used for cream making and then the specific gravity of cream was measured on the basis of each different sugar particle size and level. In the result, the specific gravity of cream was influenced by sugar particle size and sugar level. However, the specific gravity of cream had no influence on cookie dough specific gravity. Cookie spread was influenced by sugar particle size and sugar level. Greater cookie spread was obtained by decreasing sugar particle size and increasing sugar level resulted in increased spread. Therefore, selection of suitable sugar particle size and its use level can be factors in controlling spread and imparting desired packaging characteristics.