옥수수와 쌀조청의 제조공정 개발

박정길,김현주 忠州大學校 2005 한국교통대학교 논문집 Vol.40 No.2

The purpose of this study was accomplished to develop the manufacturing processes for sweet syrup, Jochung with com grit, and mixture of corn grit and rice under the industrial conditions of Doorechon company. The best resulth were as follows; 1. The com grit, and the mixture of com grit and rice were liquefied and saccharified by sequential increasing temperature methods. The optimum conditions for processing were resulted with which the Ca^(2+) concentration for the stabilizer of enzyme was 80ppm, and enzyme concentration was2.4kg/substrate, ton. fur 2hours at 92°C for liquefaction. The optimum temperature and time for saccharification were 63°C and 8 hours under the conditions of the ratio of barley malt was 0.75kg/substrate, ton. at pH 5.5. The maximum yield of saccharified liquid was 37° Brix. 2. The composition of Jochung with com grit and rice were showen with 80 to 81 to 81 Brix for sugar concentration, 42 to 43.4 for DE value, 4.6 to 4.9 for pH value, 14.1 to 15.2% for glucose concentration 96.9 to 37.6% for maltose, 19.1 to 20.6% for DP3, and DP3, and 27.1 to 29.1% for were than DP4.

동국제강에서 배출되는 대기오염물질이 인접지역 환경에 미치는 영향

朴淸吉,李起浩,李濟根,許喆九 釜山水産大學校 1989 釜山水産大學 硏究報告 Vol.29 No.1-2

The environmental effect of air pollutants emitted from Dong-Kuk Steel Company on neighboring area was assessed by measuring air pollutants and using the computer simulation model. Some results from this study were summarized as follows; The concentration of sulfur dioxide in winter was mostly exceeded the Air Quality Criteria(0.05ppm) but its annual average concentration was far below the Criteria. However, the annual average concentration of total suspended particulates(TSP) in the atmosphere(170㎍/㎥) was largely exceeded the Criteria(150㎍/㎥) and the fluctuation of its concentration between months was very great. The results calculated from the computer simulation by TEM-8 Model showed that the air quality in this region was fairly good in view of the concentration of sulfur dioxide with the range from 0.01 to 0.03ppm. However, it was assessed by simulation that when the wind blew from the ESE direction the maximum concentration of sulfur dioxide might be reached up to 0.078ppm and then could be largely exceeded the Criteria. Fortunately, according to the data from in situ measuruement, those undesirable wether condition was little occurred during the term of research.

天然水中의 微量 重金屬의 化學種에 관한 硏究 : 1. 河川水中에 첨가한 구리(Ⅱ)의 化學種 1. Chemical species of the added copper(Ⅱ) in river waters

朴淸吉 釜山水産大學校 1981 釜山水産大學 硏究報告 Vol.21 No.2

河川水中에 구리 이온을 첨가 하였을 때 어느 정도가 자유 이온 상태의 化學種으로 남아 있고 어느 정도가 水中 成分과 結合된 상태의 化學種으로 있게되는지, 그리고 어떤 成分과 主로 結合하는지를 究明하기 위하여 Ion specific electrode를 이용해서 落東江, 보수천, 水營江 및 釜山水産大學內 샘물에 對하여 調査한 結果를 要約하면 다음과 같다. 1. 天然河川水에 구리 이온을 점차로 첨가하면 최초 微量첨가 동안에는 자유 이온 상태의 化學種으로 存在하는 것이 아니고 거의 대부분이 結合된 상태로 存在하였다. 2. 구리가 結合된 상태로 存在하는 정도와 그 量은 試水中의 總炭素 濃度와 관련이 있었다. 즉 總炭素量이 45.7㎎/ℓ로 가장 높은 학교 샘물이 試合能力이 가장 컸고 總炭素量이 8.4㎎/ℓ로 가장 낮은 落東江의 구포 試水가 結合能力이 가장 작았다. 3. 구리와 結合에 관여하는 成分으로는 落東江물과 학교샘물의 경우 거의 全部가 carbonate였으나 汚濁이 심하게 된 보수천과 水營江의 경우 carbonate가 역시 主였으나 그의 有機物에 의한 역할도 인정되었다. 4. 보수천과 水營江의 구리-有機物 錯體의 conditicral stability constant를 계산해 보면 보수천이 3.75×10⁴이고 水營江은 3.04×10⁴이었다.

냉동빵 생지에 대한 첨가물의 영향

朴正吉 忠州大學校 1999 한국교통대학교 논문집 Vol.34 No.2

The effect of potassuim bromate, ascorbic acid, sodium stearoyl lactylate (SSL), glutamic acide, and xanthan gum on frozen dough stability during 20weeks of storage was evaluated. Proof time lengthened as the storage time extended, with the greatest increase in proof time occurring between the eighth and twelfth weeks. The proof time then remained fairly constant for the final eight weeks of storage. Rate of gas production decreased with storage time. Bread quality deteriorated with storage, both external appearance and crumb grain were affected. The factor which was not greatly affected by storage was bread loaf volume in that the volumes for each test remained fairly constant during the 20 weeks of storage. The addition of potassium bromate produced some improvement in loaf volume and a definite improvement in bread quality, while adding ascorbic acid brings about even greater improvement. Potassium bromate appeared to cause an increase in proof time, possibly through strengthening the dough to the point of increasing the resistance to expansion during proofing. Ascorbic acid did not appear to have the effect. The quality to bread of the doughs containing ascorbic acid was maintained during longer storage time than when adding potassium bromate alone. The addition of SSL produced stronger doughs, producing improved oven spring and improved crumb gain. The addition of glutamic acid, or xanthan gum did not improve the quality of bread made from frozen dough.

식빵 제조에 대한 젖산균의 이용

朴正吉 忠州大學校 1994 한국교통대학교 논문집 Vol.29 No.2

The effect of sour liquid ferments with lactic bacteria on the baking properties and qualties of with pan bread were studied. The mixed culture of Lactobacillus brevis CHR.HANSEL L-62 and Lactobacillus plantarum CHR.HANSEL L-73 had higher acid equivalents and lower pH values than single or mixed culture of other lactic acid bacteria which have been used for traditional sour dough bread. The addition of sour liquid ferments to the sponge dough effected on fermentation activity of the sponge dough to lower the level of pH to 4.64 and produce total titratable activity of 0.54% whereas conventional sponge dough for control had 0.46% of activity. On comparision with control, the bread made with sour liquid ferments was judged to have better specific volume, taste, symmetry, especially, organoleptic characteristics due to lactic acid, acetic acid and amino acid produced by lactic acid bacteria. The effect on the staling rate and firmness of the bread with sour liquid ferments was considered that sour bread had more extended staling rate and less firmness than control bread during storage for 6 days at 25℃

젖산균과 프로피온산균의 혼합배양에 의한 산생성에 관한 연구

朴正吉 忠州大學校 1995 한국교통대학교 논문집 Vol.30 No.2

Four species of Lactobacillus were paired with four species of Propionibacterium, and were grown in pure and mixed culture to assess associative interactions and acid production. Fifteen of the 16 paired cultures had less growth, acid, and carbon dioxide produced than pure culture controls. In some pairs, both cultures were inhibited by mixed cultivation while in others only the Propionibacterium was inhibited. In several mixtures, the Lactobacillus culture was apparently unaffected by mixed culturing. In P. shermanii and L. plantarum mixed culture, a beneficial synergistic effect on growth, carbon dioxide, and volatile and nonvolatile acid production was observed. Little lactate accumulated in the mixed culture medium and was apparently used as an energy source and resulted in increased carbon dioxide and acid production by the P. shermanii.

빵의 풍미 향상을 위한 발효액의 개발

朴正吉 충주대 2001 한국교통대학교 논문집 Vol.36 No.2

Liquid preferment for the preparation of fermented dairy ingredients added with wheat flour for bread are presented.The inoculation of an mixture of skimmed milk and whey(10% dairy solids) with 30% wheat flour by L.brevis, L.brevis + S.thermophilus, L.brevis + L.plantarum, and CHN-22 gave good flavor development, without off-flavor, which the best results were obtained after 24 hr at 37℃(in case of CHN-22, 30℃).Mixed culture of lactic acid bacteria was obtained with a higher total titratable acidity(TTA) than single culture. Compared to bread made without liquid preferment, bread prepared with liquid preferment was mostly characterized by its higher content of lactic acid, ethanol, and diacetyl.It's aroma was described as pleasant(cheese-like type) and more intense than that of control bread.Liquid preferment can be used as flavor enhancers in breadmaking process with short fermentation bread, sourdough bread, and frozen dough bread.

Saccharomyces cerevisiae와 lactic acid bacteria를 이용한 탁주 주모에 관한 연구

朴正吉,鄭政淑 충주대 2003 産業科學論文集 Vol.11 No.-

The purpose of this research was industrially to choose the best yeast strain and fermentative conditions for Korean traditional Takju manufacturing. The changes of pH, total titratable acidity, and reducing sugars in seed mashes, were measured during fermentation at 20℃ and 25℃ for three days. The results were as follows : 1. In seed mashes, the mixed culture with Sacchromyces cerevisiae C and lactic acid bacteria at 20℃ as well as Sacchromyces cerevisiae A and lactic acid bacteria at 25℃ showed almost the same pH 3.28. It was the lowest value among the different fermentation and enough condition for safety of Takju brewing in order to prevent mashes from putrefaction during fermentation. 2. The total titratable acidity produced by Sacchromyces cerevisiae C and lactic acid bacteria showed the highest numerical value of 2.76% at 20℃ and 2.37% at 25℃. 3. Also the reducing sugar contents in seed mashes fermented by Sacchromyces cerevisiae B and lactic acid bacteria showed 1.47% at 25℃, and the mixed culture by Sacchromyces cerevisiae C and latic acid bacteria spent more reducing sugar.

工業專門大學 食品工業科 敎育課程 開發에 關한 硏究

朴正吉,柳寅德,李雄洙,趙載敏 忠州大學校 1982 한국교통대학교 논문집 Vol.15 No.2

This is a study on the improvement of the curriculum of food technology department in technical junior college in parallel with the development of scientific technique. The results obtained is as follows; 1. It is emphasised with training the middle-level technician in both quality control and food processing course in curriculum. 2. It is established with new subject; Instrumental Analysis, EDPS, Introduction to Electric Technology, Industrial Management, Quality control. 3. With elimination of overlapping subjects it is assembled with 18, 19 subjects in each course. 4. It is suggested with the topic of experiments and practices extracted from the result of job analysis.

제빵용 밀가루 액종발효에 관한 연구

박정길 忠州大學校 2007 한국교통대학교 논문집 Vol.42 No.-

This study was primarily investigated in regard to changes in pH and total titratable acidity on fermentation temperature and time in flour preferments in order to develop the best formulas and their fermentation processes of preferments. The optimum formula of flour preferments was industrially determined for ingredients, which were composed of 100g wheat flour, 0.03g calcium ions, 2g skimmed milk, powder 1-2g salt, 3g sucrose, 153g water, 1.5g baker's yeast, and 0.05-0.1g Lactobacillus brevis as flour basis. The fermentation temperature for 18℃ was better than that for 25℃ for pH stability and microbial contamination prevention of flour preferments. The pH value of flour preferments fermented by mixed strain with baker's yeast and Lactobacillus brevis were decreased more than that of single strain, respectively. Among of experimental groups, the mixed culture of 1.5% baker's yeast and 0.1% Lactobacillus brevis had lower pH value and higher total titratable acidity than that of other groups. The effects of salt concentration on pH of flour preferment were not significant difference,s but the flour preferments consisting with 2.5% salt formula was faster fermentation velocity for acid production. The effect of sucrose or glucose on pH of flour preferments was better than others for taste and flavor of preferments. Finally these developed fomula for flour preferment can be applied to various breads and adjusted it on depending upon production facilities and other conditions.