대두단백 식품종류의 이의 영양학적, 식품학적 기능 특성

김철재 한국콩연구회 1990 韓國콩硏究會誌 Vol.7 No.2

Soybean (Glycine max(L.) Merrill) belongs to the Leguminosae family, which undoubtedly originated in the Orient, probably in China. Soybean has utilized as a food source in the Orient, while it has a high satiety value due to its relatively high ail and protein contents since the 1960's in the West. Soybean meal and purified oil are the main products in both hemispheres. In addition. a variety of fermented and nonfermented soy foods are specially used in the Orient. As used here, soybean food protein means a processed high-protein content flour, concentrate, isolate gar its derivative intended for use as an ingredient in traditional and new concept convenience foods. Soybean food proteins might be utilized for their functional properties, to increase protein content, in partial or complete substitute for animal protein. and as sale protein source in convenient or comfortable foods. This article carvers types and preparations of soybean food proteins and their nutritional/functional properties. Utilization of soybean food proteins in some foods is also discussed.

두부산업의 전망

金澈栽 숙명여자대학교 생활과학연구소 1992 生活科學硏究誌 Vol.7 No.-

This study was done to review the prospects of doobu industry and its growth trend for the near future. Every aspect of doobu industry associated with production, distribution, sale and consumpton was evaluated in detail, which was used to help identify the comfronting problems at any stages of the whole doobu production chain. Once identified, means of improving the adequacy of control were assessed including physical, chemical, microbiological, informational or administrative factors. In order for doobu industry to realize its full potential from now on, the following possible remedies were strongly recommended: (1) increase in domestic soybean production and supply; (2) processing improvement in doobu production; (3) enhancement of microbiological quality control; (4) diversification of doobu products including their secondary products; (5) development in cooking and packaging methods; and (6) continuous infomation and advertisement as health food. It is necessary to put them together as a whole, rather than having isolated at each of the steps involved in doobu production and use. These remedies should interrelate and interlock so there is no way the whole system can go out of control.

GDL 두부 제조시 키토산 첨가가 두부 및 두부청의 품질에 미치는 영향

김철재,이지해 숙명여자대학교 건강. 생활과학연구소 1999 生活科學硏究誌 Vol.14 No.1

최근에 나타난 한국인의 식품소비형태의 변화

김철재 숙명여자대학교 건강·사회과학연구소 2007 生活科學硏究誌 Vol.- No.23

가정에서 제조된 재래식 된장, 간장, 고추장 중에 존재하는 Ochratoxin A의 효소면역분석법에 의한 잔존량 분석

김철재,박경란,송태희 숙명여자대학교 환경과학연구소 1995 환경과학 Vol.2 No.-

본 연구에서는 재래 방법에 따라 생산되고 있는 전통발효식품(된장, 간장, 고추장)에 함유되어 있는 Ochratoxin A(OT-A)를 면역학적 정량분석법인 Enzyme-Linked Immuno-sorbent Assay(ELISA) 법을 개발하여 분석하였다. 각 가정에서 생산하여 소비되는 장류 즉, 된장 13종, 간장 12종, 고추장 14종을 전국적으로 수거하여 분석을 실시하였다. OT-A를 정량 조사한 표준곡선의 작성 결과 ELISA 방법의 sensitivity는 20pg/assay 이었으며, 본 실험에서 사용한 면역분석법의 OT-A 회수율은 90%이상이었다. OT-A의 잔존량은 가정에서 생산하여 소비되는 된장이 7.1±3.7ng/g, 간장이 2.1±2.6ng/g, 그리고 고추장이 4.0±1.9ng/g이었으며, OT-A에 대한 오염도가 비교적 낮은 것으로 나타났다. 한편 OT-A의 가열안정성 시험에서는 60, 90, 120℃에서 120분까지 가열 처리하여 OT-A의 잔존량을 조사하였던 바 121℃의 고온에서 120분까지도 안정하였다. This study was undertaken to develop the analytical procedures, Enzyme-Linked Immunosorbent Assay(ELISA) for the quantitative detection of ochratoxin A(OT-A) in the home-made 13 Doenjang, 12 Kanjang, and 14 Gochujang collected throughout the country. The detection limit in ELISA was leveled as low as 20 pg/assay, and that the OT-A recorvery rates from sample clean-up were appeared to be more than 90%. Therefore, ELISA was the appropriate tool to detect the residual OT-A in the traditional fermented foods. The residual contents of OT-A in the home-made traditional fermented foods were 7.1 《3.7 ng/g for Deonjang, 2.1《2.6ng/g for Kanjang, and 4.0《1.9ng/g for Gochujang. Comparatively it was low,and OT-A seemed to be carried over Doenjang to Kanjang from Meju. At heating stability test of OT-A in the traditional fermented foods was it found to be stable even at 121℃ for 120 min.

Synthesis of new degradable polymers via metathesis polymerization

김철재 한국공업화학회 2022 한국공업화학회 연구논문 초록집 Vol.2022 No.1

전통장류의 생리활성 기능 ( 1999 . 5 . 14 ) : 제 1 주제 ; 콩의 생리활성 물질

김철재,김정상(토론) 영남대학교 장류연구소 1999 제 2 회 영남대학교 부설 장류연구소 심포지움 Vol.- No.-

푸드뱅크 기탁식품의 안전성 확보를 위한 HACCP 제도 적용

김철재,박현신,배현주,이지해,양일선,강혜승 한국식생활문화학회 2002 韓國食生活文化學會誌 Vol.17 No.3

The purpose of this study was to analyze the problems arising from the actual conditions of the Foodbank, and to implement the HACCP system as a solution in terms of increasing the safety of donated food within the Foodbank. In order to apply HACCP system, the entire Foodbank working process such as preparation, collection, transportation, division, and distribution was considered and analyzed to decide the application point for CCPs. Donated foods mainly consisted of processed foods, raw materials, lunch boxes, and cooked foods from mass catering establishments, which dominated over the others in terms of quantity. Cooked foods were divided into three groups based on menu-types and processing methods. Temperature, pH, and aw were measured on cooked foods, and Total Plate Count, Coliforms, E. coli, Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, and E. coli O157:H7 were conducted in order to apply a HACCP plan. Form these experiments, temperature, pH, and aw of donated food were likely contributed to microbial growth. Donated foods before HACCP implementation showed high numbers in terms of total plate count and Coliforms, both well over the acceptable standard levels. By setting the CCPs on maintenance of donated food below 10℃ and using a 75 ℃ reheating method, microbiological hazard levels were able to be controlled and lowered. From these results, it is concluded that in order to guarantee food safety, foods donated to the Foodbank must not only maintain a reasonable level of initial microbiological growth, but also must be handled properly through time and temperature controls within the Foodbank system. Furthermore, in terms of implementing the HACCP plan within the Foodbank management structure, basic food safety and sanitation measures, such as reheating facilities and various cold chain systmes such as refrigerated vehicle for food transportation are importantly needed. The training and education of Foodbank personnel and management in areas such as awareness of hygiene and safe food handling and practice are also required and necessary.

발아현미가루를 첨가한 머핀 제조조건의 최적화

김철재,이지해,이은혜,문혜진,주나미 숙명여자대학교 건강·생활과학연구소 2006 生活科學硏究誌 Vol.- No.22

In order to develop the functional muffin prepared with different levels of sprouted brown rice flour (SBRF), the mixing conditions of SBRF, butter and water were optimized by response surface methodology(RSM), using central composite design with 3 variables and 5 levels. The result of three-dimensional plot was showed that decrease of SBRF content increased the volume, maximum length, crumb grain, moistness and overall quality of muffin. The overall quality of the functional muffin was maximized under the preparing condition of 31.49 g SBRF(15% of flour used), 85.36 g butter, and 123.86 g water. Moreover, the optimum conditions for preparing muffin were as follow : 29.95 g, 81,24 g, 120.45 g for volume ; 23.67 g, 88.18 g, 118.24 g for maximum length ; 38.44 g, 63.38 g, 117.26 g for flavor ; 29.86 g, 93.04 g, 126.42 g for taste ; and 55.43 g, 94.40 g, 133.61 g for moistness. The range of optimum preparing conditions for the functional muffin in consideration of the physical and sensory characteristics were shown to the 30~40 g as SBRF, 80~90 g as butter, and 120~130 g as water.

키토산 처리가 숙주의 생육 특성에 미치는 영향

김철재,문영은,이지해 숙명여자대학교 2000 生活科學硏究誌 Vol.15 No.-

The effects of chitosan on the germination and growth of mungbean sprouts were investigated on a laboratory scale. Mungbean was separately imbibed in 500 and 1,000 ppm chitosan solutions for 7 hrs followed by sprinkling with distilled water, and the other mungbean was also soaked in 500 ppm chitosan solution followed by sprinkling with 500 ppm chitosan solution, and then kept at 25±1℃ for 5 days. The growth characteristics such as whole length, hypocotyl length and thickness, root length and hair, and sprout yield were maintained and increased in the chitosan-imbibed mungbean. As mungbean grew, the proximate components such as carbohydrate were almost catabolized in the chitosan-imbibed mungbean sprouts during germination. The growth rate of sprouts expressed as whole length per day was comparatively higher in the chitosan-imbibed mungbean. One of the important enzyme during germination, α-amylase, increased its activity until the 4th day and thereafter slowly decreased except 500 ppm chitosan-sprinkled mungbean sprouts showing the lower response in its activity. Consequenctly, when mungbean imbibed in chitosan solution was cultivated, the chemical composition of the resultant sprouts did not change but their growing characteristics and sporut yield were enhanced as compared with others. Therefore, chitosan treatment during the imbibition of mungbean is potential to activate the growth of mungbean but decrease it when sprinkled with chitosan solution.