발효조를 이용한 Monascus anka의 적색소와 황색소의 생산

강성국,임종환,정순택,김선재 한국미생물생명공학회 ( 구 한국산업미생물학회 ) 1996 한국미생물·생명공학회지 Vol.24 No.6

Monascus anka를 이용하여 천연식용색소를 대량생산하기 위한 방법을 개발하기 위하여 발효조를 이용하여 적색소와 황색소의 색소생산의 최적 배양 조건과 생산된 색소의 색깔 특성을 조사하였다. Monascus anka 적색소와 황색소를 생산하였는데, 이들 색소는 균체내색소와 균체외 색소로 구분되었다. 균체의 적색소(ERP)는 494nm에서, 균체외 황색소(EYP)는 380nm에서, 균체내 적색소(IRP)는 506nm에서 그리고 균체내 황색소(IYP)는 388nm에서 최대 흡광도를 나타냈다. 적색소와 황색소 생산, 색조의 특성 및 균체증식력을 배양 온도, pH, 쌀가루 농도, peptone 농도, magnesium sulfate 농도, 통기량 및 교반속도에 대하여 조사한 결과 적색소 생산력은 30℃, 초기 pH 6.0, 쌀가루 농도 3~5%, peptone 농도 0.05%, magnesium sulfate 농도 0.25%, 통기량 0.1vvm 교반속도 300rpm의 조건에서 최대치를 보였으며, 이때 ERP, EYP, IRP 및 IYP는 각각 A_494nm 0.84, A_380 nm 0.71, A_506 nm 1.18, A_388 nm 1.10, L값은 각각 29.40, 6.44, 34,98, 8.94, a값은 각각 5.76, -1.08, 11.83, -1.55, b값은 각각 18-19, 3.41 27.26, 6.16 그리고 균체량은 7.4 g/l을 보였다. 또한 황색소 생산력은 온도의 경우 적색소 생산을 위한 최적온도 보다 높은 35℃ 부근에서 우수하였으며 초기 pH와 쌀가루 농도는 적색소 생산을 위한 최적조건과 같았고, 질소원과 무기염의 농도가 높을수록 그리고 통기량이 많을수록 황색소 생산력이 우수하였다. 적색소와 황색소 생산을 위한 발효조의 교반속도는 100~300 rpm이 적합하였다. Production of Red and Yellow Pigments from Monascus anda in a Jar Fermenter, Seong-Gook Kang, Jong-Whan Rhim, Soon-Teck Jung^* and Sun-Jae Kim. Department of Food Engineering. Mokpo National University Chonnam, 534-729, Korea - In order to develop the method for mass production of natural food colorant from Monascus anka, optimum cultivation conditions for producing red and yellow pigments by cultivating the mold in a jar fermenter and their color characteristics were investigated. The mold produced red and yellow pigments both intracellularly and extracellularly. These pigments showed unique light absorption characteristics with maximum absorption of 494, 380, 506, and 388 nm for extracellular red pigment (ERP), extracellular yellow pigment (EYP), intracellular red pigment (IRP), and intracellular yellow pigment (IYP), respectively. Optimum conditions for producing red pigments were found to be temperature 30℃, initial pH 6.0, rice powder 3~5%, peptone 0.05%, magnesium sulfate 0.25%, aeration rate 0.1vvm. Optimum temperature for producing yellow pigments was around 35℃ which is higher than that of producing red pigments. The initial pH rice powder concentration for producing yellow pigments were the same as those of producing red pigments. The higher concentration of nitrogen source and inorganic salt, aeration rate, the more the yellow pigments were produced. Them optimum agitation speed was 100~300 rpm for pigment production.

마요네즈 오이피클의 품질특성

정순택,박양균,함경식 木浦大學校 工業技術硏究所 1999 工業技術硏究誌 Vol.9 No.-

Oyijangachies, a traditional Korean brined cucumber liked cucumber pickle, were prepared brining cucumber into mayonnaise instead of traditional dipping sources(Kochujang, doenjang and ganjang). Cucumbers have been dipped in different NaCl solutions for 48 hrs. After dipping, brined cucumbers have been aged in mayonnaise for 30 days. The acidity, pH, salt content and firmness changes were measured among the cucumber which were treated by different solutions during aging. The acidity of mayonnaise cucumber pickle increase during aging respectively. The acidity and pH of the pickle dipped in 6% NaCl solution were 1.00~1.81 and 4.05~3.83, but that of the pickle in 25mM-CaCl_2 12% NaCl solution were 1.92~2.98 and 3.19~3.03 after 30 days aging. The pickle firmness of cucumber blossom end was increased after 30 days aging.

홍국균의 최적배양조건에 관한 연구

정순택,임종환,박양균,황금택,박현진,안찬영,강성국,문길만 木浦大學校 工業技術硏究所 1994 工業技術硏究誌 Vol.4 No.-

Cell growth and pigment productivity of Monascus anka KCCM 11832 and Monascus sp. has isolated from the Korean Maeju(soybean koji) were determined for effect of culture medium composition and incubation conditions. Increase of NH₄NO₃, and KH₂PO₄ concentration as mineral source promoted mycelium growth, and the highest cell growth was showed in the medium with 0.05% KH₂PO₄ when C/N ratio is 20:1, but pigment production was significantly inhibited at higher concentration than this level. Cell growth and pigment production in porato dextrose medium were higher than those in czapeck-dox broth and malt extract medium. In terms of temperature, the highest cell growth was showed at 34℃, but pigment productivity was the highest at 26℃.

례주(醴酒)의 제조와 품질특성

정순택,김선재 한국식생활문화학회 2001 韓國食生活文化學會誌 Vol.16 No.4

Li was a sweet beverage containing 2-3 percents ethyl alcohol made from malt by spontaneous fermentation from ancient custom to fifteenth century. Li was changed to the rice wine being a sweet beverage of low alcohol content using nuruk as starter and the sikhae which is non-alcoholic fermented beverage. Li was made for drinking and ceremony in Korea, China and Japan. It disappeared from the beverage items along with its method of manufacture from malt, but in Korean had made Li using nuruk until recent. We made Li according to Book of Imwon-Keongjae Ji (The book of country economy) methods for reappearance of Li. Fermentation characteristics for the production of Li with Saccharomyces cerevisiae, Saccharomyces bayanus and Saccharomyces sake were investigated. Among the yeast strains tested, Li fermented with S. sake showed higher alcohol production. Total sugar decreased considerably during the whole period of fermentation(30 hours), while ethyl alcohol content increased at 2.9∼83.52%. As the fermentation progressed, the pH decreased until the 30 hours of fermentation, while total acid increased during the same period. In fermentation of 36 hours, Li consisted of about 2.98∼3.52% of alcohol content, 5.3∼6.0% of total sugar, 1.45∼2.21㎎% of reducing sugar and total acidity were reached up to 24.4∼29.5㎎% for Li manufactured with S. cerevisiea sake, S. bayanus and S. sake.

황국균과 백국균의 대두 코지제조중 키토산의 효과

정순택,문길만,조건식,강성국,김설희 木浦大學校 工業技術硏究所 1998 工業技術硏究誌 Vol.8 No.-

The effect of chitosan in soybean koji preparation and characteristics of chitosan-koji were investigated. Aspergillus oryzae KCTC 6096 and Aspergillus kawachii KCCM 11458 was used for koji preparation. a-Amylase activity of soybean koji prepared with 0.25% 10cp chitosan was excellent relative to 30 cp chitosan and 1.6 times higher than non-added soybean koji. Acid and neutral protease activities of soybean koji prepared with 0.25%, 10 cp chitosan were showed simillary higher value than non-chitosna added koji. The period of koji preperation was reduced 30% by adding chitosan.

제조방법에 따른 강하주의 품질 특성

정순택,유영주 한국식생활문화학회 2003 韓國食生活文化學會誌 Vol.18 No.2

This studies were performed to develop a Korean traditional folk liquor namely Gangha-ju has been prepared at Bosung district in Korea, and manufacturing conditions and anti-oxidation activity and antimicrobial activity of Gangha-ju were investigated. Ethyl-alcohol 20% and 30% Gangha-ju were brewed with glutinous rice wine, distilled liquor and 6 herbs of ginger, cinnamon, etc. Chemical and physical properties of 30% Gangha-ju were acidity 0.22, pH 4.31, amino acidity 3.26, transmittance 59 and conductivity 911 ㎲/m, and 20% Gangha-ju were 0.43, 4.20, 6.26, 62 and 924㎲/m. Volatile flavor compounds of ethyl alcohol, acetic acid, butanol, n-amyl alcohol, iso-pentyl alcohol, ethyl acetate, butyl acetate, acetaldehyde and furfural were detected, and main aroma compounds of Gangha-ju were isopentyl alcohol and ethyl acetate. Anti-oxidation activity by DPPH method was evaluated 31.32%, and nitrite scavenging effect was 31.7%. Anti-microbial activity against several microorganisms was pronounced strong activity over a wide range of test organisms, and Leuconostoc mesenteroids and Salmonella Ttyphimurium, Staphylococcus epidermidis were found to be more sensitive to Gangha-ju than Eschericha coli and Aspergillus flavus.

蒸溜式燒酒의 Furfural에 關한 硏究

鄭舜澤 木浦大學校 工業技術硏究所 1992 工業技術硏究誌 Vol.2 No.-

Rice, barley and sorghum soiu, the neutral unaged spirit of distillated alcoholic beverages, were distilled in a pot-still with a valve tray column. Those chemical composition, furfural, oxymethylfurfural and 5-methyl-2-furfural of products and distilled inetrmates were analized with gas chromatography to imvestigate the variation of it’s content according to the conditions of distillating process, and the odor threshold of furfural was determined. Sojus were generally distilled at no more than 30% alcohol and general constituent contents in soju were different a little, and content of furfurals were as follows ; rice soju 1.07, barley soju 1.26 and sorghum soju 1.66㎎/100㎖ were found. Composition of furfural, oxymethylfurfural and 5-methyl-2-furfural was 0.64, 0.66 and 0.07㎎/100㎖ in sorghum soju. Elution of those furfurals during distillating was that furfural were in 40~60% alcohol distillate and oxymethylfurfural were in potable middle alcohol and 5-methey-2-furfural were in tail. Odor threshold of furfural in 30% ethylalcohol sol. by sniffing were 30000 ppb and by tasting were 700 ppb. Odor unit value by tasting of furfural were 1.5~2.4 and by sniffing were 0.3~0.55.

참다래 수액을 이용한 기능성 음료개발

박용서,정순택 목포대학교 자연자원개발연구소 1999 자연자원연구 Vol.2 No.-

fructose, glucose, sucrose, galactose, manitol가 함유되어 있었는데 당의 대부분은 fructose였다. 수액내 주요 무기물은 칼슘, 칼륨 및 마그네슘으로 칼슘함량이 상대적으로 가장 높았다. 두 종에서 각각 10종의 아미노산이 함유되어 있었는데 이들 중 주요 아미노산은 glutamic acid, lysine 및 isoleucine이었는데 이 중 glutamic acid함량이 가장 높았다. 제조한 다래수액 음료수의 영양소함량에서 당은 21.2g, 칼슘 23.1mg, 카리 14.1mg, 아미노산 554..5mg, 비타민 C 15.0mg이었다. This experiment was conducted to develope a health drink by using xylem sap from 'Hayward' (Actinidia chinensis Planch) kiwifruit vines. Water content, soluble solids content, viscosity, and pH of the sap were 99.60%, 0.90%, 1.01% and 6.50%, respectively. Fructose was the highest content among free sugars followed by glucose, sucrose, galactose and manitol in 'Hayward'. The major in the sap were calcium, potassium, and magnesium and calcium was the dominant inorganic components among them. The sap of 'Hayward' was composed of 10 kinds of amino acids respectively, and major amino acid were glutamic acid, lysine, and isoleucine. Glutamic acid was the highest amino acid in the xylem sap. Nutrition facts of a developed drink(252mL) were 21.6g of sugar, 15mg of ascorbic acid, 23.1mg of calcium and 554mg of amino acids.

냉동생지의 제조 및 최적 해동조건 연구

이수태,기해진,정순택,박양균 木浦大學校 工業技術硏究所 2000 工業技術硏究誌 Vol.10 No.-

Frozen dough of two flour, Tazo and Tazo-S, and two thawing, room and cold temperature, were determined to qualified bread quality. For best bread quality from frozen doughs, very strong flour should be used. Frozen doughs are increasingly being produced in the baking industry even though they generally provide bread with lower loaf volume than dose unfrozen fresh dough. Several investigators have reported that the major changes in doughs that have been frozen are related to yeast. During the dough fermentation, yeast produces carbon dioxide and flavor compounds. Loaf volume decreased markedly with freezing and thawing, and gradually during frozen storage.

The Effect of Vegetable Extracts on the Activity of Alcohol Dehydrogenase from Saccharomyces cerevisiae

Jung, Soon-Teck,Kang, Bae-Kwang The Korean Society of Food Science and Nutrition 2001 Preventive Nutrition and Food Science Vol.6 No.4

We investigated the effects of bean sprouts (Glycine max), dropwort (Oenanthe javanica), and radish (Raphanus sativus var. hortensis for. acanthiformis) extracts on alcohol dehydrogenase (ADH). The extracts from three kinds of vegetables were prepared by extracting with boiling water, distilling water, and ethyl alcohol. Among extracts, boiling water extract showed the highest activating effect on ADH, respectively and distilled water extract had a greater effect on ADH activation than that of alcohol extract. The ADH facilitating effect of bean sprout extract by distilled water was significantly higher than dropwort or radish, hut the effect of the bean sprout extract by ethyl alcohol was lower than others. The facilitating effect on ADH of mixture extracts of bean sprout and dropwort were mixed at 1 : 1 mixture of boiled-water extract showed the highest effectiveness. And bean sprout extract separated below 3000 molecular weight (MW) range of extract fraction had greater ADH activity than large MW parts.