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Bacillus amyloliquefaciens로 제조한 콩 발효물의 발효시간에 따른 품질 변화
신동선,최인덕,박지영,김남걸,이석기,정광호,박장환,최혜선,Shin, Dong Sun,Choi, In Duck,Park, Ji Young,Kim, Nam Geol,Lee, Seuk Ki,Jeong, Kwang-Ho,Park, Chang Hwan,Choi, Hye Sun 한국식품영양학회 2020 韓國食品營養學會誌 Vol.33 No.4
The purpose of this study was to evaluate the appearance, physicochemical, physical, and fermentation properties of the fermented soybean produced by manufacturing with inoculation the different types of microbial strains. The strains were inoculated by the NSI (natural strains inoculation), and the SSI (selective strain inoculation) were treatments. The appearance showed differences in color, viscous substance, and hardness depending on strains inoculation and fermentation duration. The pH, and total acidity were 6.40~7.26%, and 0.10~0.39% respectively with differences depending on the samples. The moisture content as the fermentation duration increased, the NSI (56.03~57.66%) decreased and the SSI (56.71~58.63%) increased. The physical characteristics of the hardness increased as the fermentation duration increased for the NSI and the SSI decreased. The color values for the L, a, and b values were 47.64~58.56, 7.15~9.08, and 12.41~17.30, respectively. The α-amylase and protease activities of the SSI were the highest among all treatments. The total viable cell counts of the fermented soybean products by strains were 5.02 to 9.77 log CFU/g, and SSI (fermentation, 48 hours) was the highest. The amino-type nitrogen contents of all samples were 301.62~746.97 mg% and the SSI showed the highest content. The amino acid had the highest glutamic acid content.
신동선,박장환,최인덕,이석기,박지영,김남걸,최혜선,Shin, Dong-Sun,Park, Chang Hwan,Choi, In Duck,Lee, Seuk Ki,Park, Ji Young,Kim, Nam Geol,Choi, Hye Sun 한국식품영양학회 2019 韓國食品營養學會誌 Vol.32 No.2
This study evaluates the quality properties of soy-paste soybean cultivar for fermented soybean products. The six soybean varieties that include Jinpung, Saedanbaek, Daepung 2, Pyeongwon, Cheonga and Saeolkong were used in the experiment. The range of water uptake ratio, hardness after soaking and hardness after steaming were 117.00~131.33%, 1.65~3.30 kg and 0.05~0.14 kg, respectively. The physicochemical analysis indicated the following: Moisture content, 63.27~68.72%; pH, 6.43~6.60; total acidity, 0.27~0.45%. Color values for L value (lightness), a value (redness), and b value (yellowness) ranged from 39.07~67.92, 7.64~11.79, and 7.48~20.67, respectively. The amylase and protease activities of the Saedanbaek samples were the highest among all cultivars. The amount of viscous substance in the fermented soybean products by cultivars ranged from 5.93 to 8.37%, and Saedanbaek was the highest. The total viable cells counts for soybean fermented products were 9.11~9.42 log CFU/g. The amino-type nitrogen contents of all samples were in the range of 401.07 to 524.47 mg% and Saedanbaek cultivars showed the highest content (524.47 mg%). Based on the results, Saedanbaek will be suitable as a soy-paste soybean cultivar and the quality standards for the fermentation process of the fermented soybean products.
지능형 컨테이너의 관리를 위한 시뮬레이터의 구현에 관한 연구
이창준(Chang-Jun Lee),김동연(Dong-Yeon Kim),선우주(Woo-Joo Sun),임영준(Young-Jun Lim),박장환(Jang-Hwan Park) 대한전자공학회 2018 대한전자공학회 학술대회 Vol.2018 No.6
In this paper, it is a study on intelligent container implementation to utilize Cold Chain in fresh logistics, and an algorithm is implemented to enable control and monitoring by appropriately managing variables such as temperature, illuminance, and vibration using a simulator. In particular, based on the monitoring of such variables, the visualization of container internal state is managed efficiently using graphics representation. Therefore, it is indispensable to utilize OPC UA which facilitates communication through cooperation of variables among different programs and guarantees interoperability. In this paper, we applied OPC UA and managed variables inside the container by using variable.
이승은(Seung-Eun Lee),박장환(Chang-Hwan Park),방진기(Jin-Ki Bang),성낙술(Nak-Sul Seong),정태영(Tae-Yung Chung) 한국식품영양과학회 2004 한국식품영양과학회지 Vol.33 No.6
기능성 소재로의 이용성을 검토하기 위해 9가지 땅콩 품종의 종실, 종피 및 종실체에 대한 항산화 활성을 비교하였으며 그 결과는 다음과 같다. 사람의 저밀도지단백(LDL)의 산화에 대해 종실, 종실체 및 종피는 각각 85.3~91.0%, 77.4~85.8%, -1.7~46.1%의 저해활성을, linoleic acid 산화에 대해 각각 94.0~94.9%, 94.2~95.0%, 69.4~80.2%의 활성을 나타내었다. 각 품종별 LDL 산화저해능은 보원땅콩, 미광땅콩, 신대광땅콩 및 기풍땅콩이, linoleic acid 과산화 저해활성은 신대광, 미광, 대풍, 왕, 기풍 등의 품종이 비교적 우수한 효과를 나타내었다. Superoxide anion radical에 대한 소거활성을 분석한 결과 종피(88.3~98.7%), 종실체(16.7~56.3%) 및 종실(-28.0~20.0%)의 순으로, DPPH 라디칼에 대해서는 종피 (89.9~90.8%), 종실체(6.0~12.0%) 및 종실(0.6~2.1%)의 순으로 높게 나타났다. 품종별 superoxide anion 라디칼 소거능은 대신땅콩, 대광땅콩, 기풍땅콩, 새들땅콩, 대풍땅콩 등이, DPPH 라디칼 소거능은 대광땅콩, 대신땅콩, 새들땅콩 및 기풍땅콩 등이 비교적 우수한 활성을 나타내었다. 총페놀 함량에서는 종피, 종실체, 종실이 각각 12.7~21.0 mg%, 2.46~4.24 mg%, 0.94~1.16 mg%의 함량을 나타내었으며 대광, 대신, 보원, 새들, 기풍 등의 품종이 상대적으로 높은 함량을 나타내었다. 품종 간의 차이는 LDL 산화저해에 대해 종피가, DPPH 라디칼에 대해서는 종실이, superoxide anion radical에 대해 종실체가, 총페놀 함량에서는 종피가 비교적 큰 것을 확인할 수 있었다. 이러한 항산화 활성 및 총페놀 함량을 종합할 때 대광, 대신, 기풍, 새들 등의 땅콩 품종이 비교적 우수한 결과를 나타내었다. To increase utilities as functional materials, nine peanut varieties were evaluated on antioxidant activity and total phenol content. Peanut varieties were individually divided into three parts such as part without seed coat, seed coat, and seed. Each of the 80% ethanol-extracted solutions from the parts was used for the assay. Inhibitory activities on low density lipoprotein (LDL) oxidation by the part without seed coat, seed coat, and seeds from 9 varieties were respectively 85.3~91.0%, 77.4~85.8%, -1.7~46.1%, and those on linoleic acid oxidation were 94.0~94.9%, 94.2~95.0%, 69.4~80.2%, respectively. Seed coats, parts without seed coat, and seeds from 9 peanut varieties showed scavenging activities as 88.3~98.7%, 16.7~56.3%, -28.0~20.0% on superoxide anion radical and as 89.9~90.8%, 6.0~12.0%, 0.6~2.1% on 1,1-diphenylpicrylhydrazyl (DPPH) radical, respectively. Total phenol contents of seed coat, seed, and part without seed coat were 12.7~21.0 mg%, 2.46~4.24 mg%, 0.94~1.16 mg% as tannic acid equivalent and those of Daekwang, Daesin, Bowon, Saedl, Kipung among the peanut varieties were comparatively high. In conclusion, Daekwang, Daesin, Kipung, and Saedl among the peanut varieties showed comparatively effective antioxidant activities.
Aspergillus속 균주를 이용한 콩 발효물의 이화학적 특성
신동선,최인덕,이석기,박지영,김남걸,정광호,박장환,최혜선,Shin, Dong Sun,Choi, In Duck,Lee, Seuk Ki,Park, Ji Young,Kim, Nam Geol,Jeong, Kwang-Ho,Park, Chang Hwan,Choi, Hye Sun 한국식품영양학회 2020 韓國食品營養學會誌 Vol.33 No.3
In this study, the properties of the substances fermented soybean producted by manufacturing with several Aspergillus strains were investigated. The five soybean cultivar that includes miso, jinpung, pyeongwon, cheonga and chamol were used in this experiment. The pH and total acidity were 6.30~6.66%, and 0.27~0.48%, respectively with differences depending on the samples. The color values for L value, a, and b value were 60.28~69.80, 0.64~3.68, and 11.48~31.21, respectively. The amylase activities, protease activities, and amino-type nitrogen of the jinpung samples were the highest among all cultivars. The mold counts the fermented soybean products by cultivars were 6.18~9.14 log CFU/g, and miso was the highest. Free amino acid and organic acid contents were highest in the jinpung and showed different composition depending on each sample. A total of 18 volatile aroma-compounds, including two acids, four alcohols, four ketones, three phenols, one furan, three pyrazines, and one miscellaneous compounds. In conclusion, it is expected that manufacturing A. oligze inoculation fermented soybean products using jinpung cultivar will improve quality.
국내 육성 보리와 밀 품종별 엿기름 및 식혜의 품질 특성
김남걸,이석기,박혜영,최인덕,최혜선,박지영,신동선,박장환,정광호,김현주,Kim, Namgeol,Lee, Seuk Ki,Park, Hye Young,Choi, Induck,Choi, Hyesun,Park, Ji Young,Shin, Dong-Sun,Park, Chang-Hwan,Jeong, Kwang-Ho,Kim, Hyun-Joo 한국식품영양학회 2019 韓國食品營養學會誌 Vol.32 No.5
Sikhye is a traditional rice beverage, produced from steamed rice, barley or wheat malt and water. Nine varieties of barley and seven varieties of wheat cultivars were investigated and compared quality characteristics, diastatic power, and activities of ${\alpha}$- and ${\beta}$-Amylase. For barley malt, the crude lipid and protein content of malt 1.74~2.42% and 10.71~14.36%, respectively. Also, the crude lipid and protein content for wheat malt 1.57~1.71% and 10.07~13.59%, respectively. The 'Dahyang' barley showed the highest diastatic power with $117.61^{\circ}L$, while for wheat, 'Baegjoong' produced the highest diastatic power with $85.25^{\circ}L$. The enzymatic activities, ${\alpha}$- and ${\beta}$-Amylase for barley cultivar was $110.17{\sim}214.70{\mu}nit/g$ and $869.73{\sim}1,638.43{\mu}nit/g$, respectively. Likewise, ${\alpha}$- and ${\beta}$-Amylase for wheat cultivar was $73.19{\sim}132.23{\mu}nit/g$ and $726.70{\sim}889.30{\mu}nit/g$, respectively. The highest sugar content of Sikhye from barley was $11.10^{\circ}Bx$ ('Hyeda'), while from wheat, was $10.20^{\circ}Bx$ ('Baegjoong'). Among the four free sugar components analyzed from Sikhye, maltose was the highest in all cultivars. The highest maltose content was produced in 'Dahyang' Sikhye at 6.91%. There was significant positive-correlation among the diastatic power and enzymatic activities of malt and free sugar components in Sikhye.