단고추 종류와 데침처리에 따른 영양성분 변화 및 잔존율 비교

김홍균,황진봉,김세나,최용민,김소민,한혜경,양미란,김행란,Kim, Honggyun,Hwang, Jin Bong,Kim, Se Na,Choi, Youngmin,Kim, So-Min,Han, Hye-Kyung,Yang, Mi-Ran,Kim, Haeng Ran 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.4

Purpose: To provide the nutritional information of sweet peppers, we have evaluated changes of nutrient content and retention rates by different sweet pepper types and blanching method. Methods: Four types of raw and blanched ($100^{\circ}C$, 30 sec) sweet peppers were prepared and their weight, nutrient content (3 water soluble vitamins, 10 minerals) and retention rates were analyzed. Results: The weight of blanched sweet peppers was decreased than that of raw sweet peppers. From the results of the two-way analysis, the type of sweet pepper had a greater influence than blanching method used on the thiamine, riboflavin, folate and vitamin C contents (but not niacin) (p<0.05). Red pimento contained the most thiamine (0.1 mg/100 g), riboflavin (0.16 mg/100 g), folate ($47.89{\mu}g/100g$) and total niacin (0.11 mg/100 g). Red paprika contained high levels of riboflavin (0.15 mg/100 g) and folate ($44.96{\mu}g/100g$). Orange paprika contained the highest vitamin C content (116.29 mg/100 g). In addition, the mineral content, with the exception of Se, was strongly influenced by the type of sweet pepper rather than the blanching method (p<0.001). The K content of sweet peppers was higher than other minerals. Overall, after blanching, high retention rates (over 70%) were observed in all types of sweet peppers. However, the retention rates of thiamin, vitamin C and Se showed lower levels (less than 70%). Conclusion: The vitamin and mineral contents depends more on the type of sweet pepper; although vitamin and mineral (except Se) contents showed some changes after blanching. Our results can be utilized to determine the effects of cooking processes on nutritional information.

시판김치 인식도 조사를 기반으로 한 김치양념 최적화 연구: 전라북도 여성을 대상으로

김홍균 ( Honggyun Kim ),김명준 ( Myeongjun Kim ),정혜정 ( Heajung Chung ) 한국산업식품공학회 2018 산업 식품공학 Vol.22 No.3

This study was conducted to optimize the blending ratio of kimchi seasoning through the perception of consumers of commercial kimchi, and to develop the best kimchi sauce. Surveys on 189 women were conducted and the optimum kimchi recipe was selected using the response optimization tool for the proportion of fermented anchovy sauce, saltedfermented shrimp, and water in the ingredients of kimchi. 41.3% of the respondents were under 30 years of age, and most of the respondents were housewives and students. The reason for purchasing kimchi products is because it has become troublesome and economically burdensome to make it at home, and the younger generation of Koreans does not know how to make it. Also, the smaller the number of family members is, the higher the tendency to buy commercial kimchi becomes because the members eat less kimchi. The reason one does not want to purchase commercial kimchi is lack of trust in the ingredients, and high price. The rank of kimchi based on taste appears in the order of savory taste, pungent taste, salted seafood taste, salty taste, and sweet taste. The optimal ratio of myeolchi aekjeot (fermented anchovy sauce), water, and saeujeot (salted-fermented shrimp) was 27.12: 62.88: 10.00 (w/w).

취청오이, 백다다기오이, 노각의 조리방법에 따른 영양 성분 및 잔존율 연구

김홍균(Honggyun Kim),정혜정(Heajung Chung) 한국식품영양과학회 2017 한국식품영양과학회지 Vol.46 No.11

본 연구는 오이의 종류와 조리방법에 따라 일반성분 및 무기질 함량을 비교하고자 하였다. 오이는 취청오이, 백다다기오이, 노각 3종류를 생재료와 삶기, 찌기, 굽기, 로스팅, 볶기, 튀기기, 전자레인지 7가지 조리방법을 사용하였다. 이를 통해 일반성분과 무기성분의 잔존율과 각각의 함량에 대한 종류 및 조리방법의 상관성을 조사하였다. 실험에 사용된 오이는 모두 조리과정에서 중량이 감소하였다. 대부분의 일반성분과 무기질은 종류와 조리방법의 영향을 모두 받았지만 단백질은 영향을 받지 않았고, 철 함량은 조리방법에 의해 영향을 받지 않았으며, 구리 함량은 종류에 대한 영향을 받지 않는 것으로 나타났다. 일반성분 중 단백질, 지방, 회분은 튀기기 했을 때 함량이 높았고 수분은 원재료, 삶기, 찌기를 했을 때 높았다. 무기질은 로스팅과 전자레인지 조리를 한 취청오이의 함량이 높았고, 백다다기오이와 노각은 튀기기를 했을 때 전반적인 함량이 높았다. 단백질, 지방, 수분, 회분의 잔존율은 각각 30~100%, 10~100%, 35~90%, 30~100% 범위로 나타났다. 무기질은 로스팅, 전자레인지, 삶기를 한 취청오이가 높은 잔존율을 보였고, 백다다기오이와 노각은 튀기기를 했을 때 높은 잔존율을 보였다. 취청오이는 찌기를 했을 때, 백다다기오이와 노각은 삶기와 찌기를 했을 때 잔존율이 낮았으며, 특히 노각의 경우 20~45%로 낮은 잔존율을 보였다. 이러한 결과들을 종합해 보았을 때 오이에 대한 조리 전후에 대한 기초 자료로 활용이 가능할 것으로 생각되며, 다양한 오이 종류에 대한 추가적인 연구가 필요할 것으로 생각된다. General component and mineral contents according to species of Capsicum annuum were investigated. In addition, chuichung cucumber, white dadagi cucumber, and yellowish overripe cucumber were cooked by using seven different methods (boiling, steaming, pan-cooking, roasting, pan-frying, deep-frying, and microwaving), and retention rates of general components and minerals according to species were evaluated. Weight loss was observed in all cucumber species using all cooking methods. Most general component and mineral contents of C. annuum samples were significantly different according to species, and cooking method (P<0.05), whereas Fe and Cu contents were not significantly affected by species and cooking method, respectively. As a result, the highest protein, fat, ash contents were detected in deep-fried C. annuum, and high moisture contents were detected in raw, boiled, and steamed C. annuum. High mineral contents were detected in roasted and microwaved chuichung cucumber, deep-fried white dadagi cucumber and yellowish overripe cucumber. Retention rates of C. annuum by cooking method, ranged from 30∼100% for protein, 10∼100% for fat, 35∼90% for moisture, and 30∼100% for ash. High retention rates were observed for minerals in boiled, roasted, and microwaved chuichung cucumber, and deep-fried white dadagi cucumber and yellowish overripe cucumber. However, in yellowish overripe cucumber, mineral retentions rate were remarkably lowered by boiling and steaming, resulting in rates of 20∼45%. These results were the data used as the basis for development of cucumbers.

『醫林撮要』와 『醫林撮要續集』이 『東醫寶鑑』의 형성에 끼친 영향

김홍균(Honggyun Kim) 한국한의학연구원 2009 한국한의학연구원논문집 Vol.15 No.2

Some researchers who once studied Uirimchualyo have paid good attention to the connection between Donguibogam & Uirimchualyo because of their similarity. So, after reviewing the Sequel of Uirimchualyo, in terms of its editing purpose and the list of contents, especially focused on throat sickness, here I report on the conclusions I come to. Firstly, the Sequel of Uirimchualyo was a monumental edition in concert with the enthronement of Kwanghaegun, and printed at demand of new medical knowledge, which was required to add to the existing Uirimchualyo, written by best-noted doctor, Yang Yesoo, and in need of simpler medical textbook to help people's recovery from the damage of Japanese invasion in the year of Imjin &Jeongyoo. Secondly, all the contents read in the Sequel of Uirimchualyo, were quoted from Kogumuigam, compiled by Kong Shin, Manbyonghoichun, edited by Kong Jeonghyun, Dangaeshim bupbuyo, published by Bang Kwang, and Uihakipmun, edited by Lee Cheon. Thirdly, The reason of similarity between Uirimchualyo and Donguibogam is that the Sequel of Uirimchualyo was made by adding new medical knowledge to the existing Uirimchualyo, and that many of contents of the Sequel of Uirimchualyo were quoted in Donguibogam. Fourthly, regarding throat sickness, medical knowledge on acute fever was supplemented in the Sequel of Uirimchualyo, and the emer gency medical treatment methodology like "blow-in-throat" was newly introduced. This treatment is worth being employed to treat acute suffocation with swollen throat in modern acute-infection sicknesses. Fifthly, the Sequel of Uirimchualyo made up for brief description of the existing Uirimchualyo, offered more convenience of users compared with too overscaled Hyangyakjipseongbang & Uibangryuchui , and was more complete than Kookupbang which was loose, incomplete, and sometimes risky. And it took firm hold before Donguibogam, and eventually made a great contribution toward Donguibogam.

염도 변화에 따른 오징어 액젓의 이화학적 및 관능 특성 비교

김홍균 ( Honggyun Kim ),이상윤 ( Sangyoon Lee ),이중규 ( Junggyu Lee ),이윤정 ( Yunjung Lee ),조영재 ( Youngjae Cho ),최미정 ( Mi-jung Choi ) 한국산업식품공학회 2018 산업 식품공학 Vol.22 No.3

This study was conducted to investigate the acceptability of squid sauce as a seasoning. The squid sauce samples supplemented with only vitamin C were fermented under anaerobic condition. Experimental analyses measured amino acid composition, physicochemical properties, and sensory attributes and its relationships using principal component analysis. During fermentation (32 d), the total amino acid content of squid sauce samples increased, even though the contents of each amino acid in the samples were varied. Increased trends of salinity and sugar contents in squid sauce samples were revealed, while their water contents and pHs decreased (p<0.01). The addition of NaCl seemed to affect the color of squid sauce samples and commercial low-salt soy sauce within all different salinity groups (p<0.01). Also, flavor, sweetness, sourness, and overall acceptance were significantly changed among some salinity groups (p<0.05). The higher the salinity of the samples was, the more similarity there was between samples and commercial low-salt soy sauce. These results indicated that fermented squid sauce could be applied as a seasoning in various purposes through salinity control.

국내산 쇠고기 수육 및 육수의 영양소 잔존량에 관한 연구

이근종(Kunjong Lee),김홍균(Honggyun Kim),권용석(Yongseok Kwon),정혜정(Heajung Chung) 한국지역사회생활과학회 2014 한국지역사회생활과학회지 Vol.25 No.2

유화제 식품적용 원리 및 식품 유화제 시장 동향

최미정(Mi-Jung Choi),김홍균(Honggyun Kim),이윤정(YunJung Lee),박동현(Dong Hyeon Park),이상윤(SangYoon Lee) 한국식품과학회 2018 식품과학과 산업 Vol.51 No.2

Emulsifiers are widely accepted ingredients in food & beverage applications owing to their functional properties. The multi-functionality of emulsifiers increases its adoption in end-use applications. Also, the growing demand of natural sources of ingredients and increase in demand for convenience foods and premium products have expanded the application areas of food emulsifiers in the food & beverage industries. Emulsifiers are increasingly used by food processors to make their food products more costefficient and robust, enabling them to endure the rigors of harsh processing.

鍼灸擇日法이 수록된 조선의서와 『承政院日記』 사례 연구

홍세영(Saeyoung Hong),김홍균(Honggyun Kim) 한국한의학연구원 2009 한국한의학연구원논문집 Vol.15 No.2

Choosing an auspicious day originated from cosmobiological concepts which were prevalent in traditional society. This method was devised to minimize the damage and maximize the effect of acupuncture and moxibustion. It is found in most of Asian traditional medicine and still regarded as important in Tibet. In Korea, historical records show that various rules were applied to make certain pills, enhance physical condition, avoid illness and to get medical care. Strict rules were also applied to avoid inauspicious days when using acupuncture and moxibustion. But this tradition lost chance of proper evaluation due to involuntary and rapid westernization. Chimgutaekilpyonjip was published in early Chosun dynasty collecting almost all existing methods from the Huangdineijing to Sung-Chin-Yuan medicine. DonguiBogam Yirimchalyo and Chimgukyunghumbang succeeded these methods in separate ways. But they are similar at particular points. In many clinical cases of Seungjeongwonilgi , most methods written in DonguiBogam were used to choose auspicious days, In this study, the characteristic of Chimgutaekilpyonjip and other medical texts of Chosun are compared by analyzing the contents regarding choosing an auspicious day. Secondly, clinical records of Seungjeongwonilgi are examined to assess their practical use. Studying and evaluating the past theories could help accelerate the procedure of setting a proper standard in our times.

고추와 파프리카의 색과 조리방법의 차이에 따른 베타카로틴, 비타민 E, 엽산의 함량과 잔존율

김현영(Hyeon Young Kim),김홍균(Honggyun Kim),천지연(Jiyeon Chun),정혜정(Heajung Chung) 한국식품영양과학회 2017 한국식품영양과학회지 Vol.46 No.6

본 연구는 파프리카와 고추 간의 품종별, 색깔별로 나누어 조리방법에 따라 베타카로틴, 비타민 E, 엽산의 함량을 비교하고자 하였다. 또한, 4종류의 시료를 서로 다른 조리방법(삶기, 굽기, 볶기, 튀기기, 찌기, 로스팅, 전자레인지)을 사용하였고, 이를 통해 베타카로틴, 비타민 E, 엽산의 잔존율과 각각의 함량에 대한 색, 종류, 조리방법의 상관성을 조사하였다. 파프리카와 고추는 모두 조리과정에서 중량이 감소하였다. 베타카로틴, 엽산의 함량은 색깔, 종류, 조리방법의 영향을 받았고(P<0.05), 비타민 E의 함량은 영향을 크게 받지 않았다. 조리 전 시료의 베타카로틴, 비타민 E, 엽산 함량(mg/100 g) 범위는 각각 95.4(풋고추)~2,441.1(홍고추), 0.7(녹색 파프리카)~4.2(적색 파프리카), 6.2(풋고추)~148.7(홍고추)로 나타났다. 조리 후 베타카로틴, 비타민 E, 엽산의 함량은 각각 튀긴 홍고추, 로스팅한 홍고추, 삶은 홍고추에서 가장 높은 함량을 보였다. 잔존율의 경우 베타카로틴, 비타민 E, 엽산이 각각 77.3(홍고추-삶기)~356.4(풋고추-로스팅)%, 2.0(홍고추-전자레인지)~789.3(녹색 파프리카-튀기기)%, 20.9(홍고추-전자레인지)~445.1(풋고추-찌기)% 범위로 나타났다. 홍고추를 제외한 나머지 모든 시료에서 베타카로틴, 비타민 E, 엽산이 조리방법에 상관없이 75% 이상의 높은 잔존율을 보였다. 홍고추의 비타민 E와 엽산은 튀기기와 전자레인지에서 2.0~32.1% 범위로 낮은 잔존율을 보였다. 이러한 결과들을 종합해 보았을 때 파프리카와 고추의 조리 전후에 대한 기초자료로 활용이 가능할 것으로 생각하며, 전자레인지를 이용한 조리방법에 따른 영양소 파괴에 대한 추가적인 연구가 필요할 것으로 생각한다. β-Carotene, vitamin E, and folate contents according to color and species of Capsicum annuum were investigated. In addition, four C. annuum species were cooked by using different methods (boiling, pan-cooking, pan-frying, deep-frying, steaming, roasting, and microwaving), and retention rates of β-carotene, vitamin E, and folate affected by color and species were evaluated. Weight loss was observed in all paprika and pepper species using all cooking methods. β-Carotene and folate contents of C. annuum samples were significantly different by color, species, and cooking method (P<0.05), whereas vitamin E contents were not significantly affected by species. β-Carotene, vitamin E, and folate contents (mg/100 g) of raw C. annuum showed ranges of 95.4 (green pepper)∼2,441.1 (red pepper), 0.7 (green paprika)∼4.2 (red paprika), and 6.2 (green pepper)∼148.7 (red pepper). As a result, the highest β-carotene, vitamin E, and folate contents were detected in deep fried red pepper, roasted red pepper, and boiled red pepper, respectively, among the cooked samples. Retention rates of C. annuum varied by cooking method, resulting in ranges of 77.3% (boiled red pepper)∼356.4% (roasted green pepper) for β-carotene, 2.0% (microwaved red pepper)∼789.3% (deep-fried green paprika) for vitamin E, and 20.9% (microwaved red pepper)∼445.1% (steamed green pepper) for folate. Over 75% retention rates were observed for β-carotene, vitamin E, and folate in all samples except for red pepper. However, in red pepper, vitamin E and folate retentions were remarkably lowered by deep frying and microwaving, resulting in rates of 2.0∼32.1%. This study provides information on effective cooking methods for vitamin retention in C. annuum depending on color and species.

혼합곡 대한 소비자 요구도 분석

문성식(Moon Sungsik),김홍균(Kim Honggyun),한규상(Han Gyusang),정혜정(Chung Haejung) 한국지역사회생활과학회 2012 한국지역사회생활과학회 학술대회 자료집 Vol.29 No.-