쑥 분말 첨가량에 따른 쿠키의 품질 평가

방병호,김관필,이문수,정은자,Bang, Byung-Ho,Kim, Kwan-Pil,Rhee, Moon-Soo,Jeong, Eun-Ja 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.3

This study investigated the quality characteristics of cookies containing mugwort powder, which is well known for its various functions and biological activity. Cookie samples were made by adding the mugwort powder at different levels of 0%, 1%, 3% and 5%. In this study, moisture, pH, color, spread factor, hardness, antioxidant activity and sensory evaluation of cookies were examined. The pH and moisture were increased when increasing levels of mugwort powder were used. The L, a and b color values were significantly (p<0.001) decreased when increasing levels of mugwort powder were used. The spread factor of the cookies was significantly (p<0.01) decreased when increasing levels of mugwort powder were used.. The hardness and DPPH radical scavenging activity of cookies were significantly (p<0.001) increased when increasing levels of mugwort powder were used. Cookies containing 3% of mugwort powder showed the highest taste and texture scores. The scores for Flavor and color decreased when more mugwort powder was added.

방선균 F-97에 의한 Tyrosinase 저해제 생성 최적 배양 조건

방병호,이문수,김진오,이동희,Bang, Byung-Ho,Rhee, Moon-Soo,Kim, Jin-O,Yi, Dong-Heui 한국생명과학회 2007 생명과학회지 Vol.17 No.6

토양으로부터 tyrosinase 저해제를 생산하는 방선균 F-97을 분리하여 이 균주로부터 tyrosinase 저해제 생산을 위한최적 조건을 검토하였다. 그 결과는 다음과 같다. 탄소원으로는 soluble starch가 가장 좋았으며, 그 최적 농도는 3.0%였다. 질소원으로는 유기질소원인 peptone이 가장 좋았으며 최적 농도는 0.36%로 나타났다. 무기염으로 K$_2$HPO$_4$가 가장 좋았으며 최적농도는 0.1 mM이었다. 최적온도 30${\circ}$C와70시간의 jar fermentor 내에서 배양 시 최고의 tyrosinase 저해제생산성을 나타내었다. A Actinomycetes F-97 producing tyrosinase inhibitor was isolated from soil samples. The optimum culture condition for 쇼rosinase inhibitor production was investigated and the results were as follows. The best carbon source for tyrosinase inhibitor production was shown as soluble starch, the optimum concentration was 3.0%. The best nitrogen source for tyrosinase inhibitor production was shown as peptone, the optimum concentration was 0.36%. As effect of metal ions on the production of tyrosinase inhibitor, K$_2$HPO$_4$ was shown the best and the optimum concentration was 0.1 mM. The optimum pH and temperature was shown 7.0 and 30${\circ}$C, respectively. And the highest tyrosinase inhibitor production was observed at 70hr cultivation under optimum conditions in jar fermentor scale.

Monascus anka를 이용한 홍국의 제조 및 특성

방병호,이문수,김관필,이기원,이동희,Bang, Byung-Ho,Rhee, Moon-Soo,Kim, Kwan-Pil,Lee, Ki-Won,Yi, Dong-Heui 한국식품영양학회 2012 韓國食品營養學會誌 Vol.25 No.4

In order to produce Hongkuk-ju, the production and characterization of Hongkuk (Monascus red koji) by Monascus anka KCTC 6121 were investigated. The optimum cultural conditions for the production of enzyme (${\alpha}$-amylase and glucoamylase) and pigment (yellow and red) from this strain on solid culture (steamed rice) were examined. The results showed that the production of ${\alpha}$-amylase and glucoamylase reached the highest for 9 days and 8 days, respectively. Since then, the productions decreased slightly. The production of yellow and red pigments reached the highest for 8 days, decreasing slightly soon after. The optimal content of the initial moisture equally presented 30% in the enzyme and pigment production. After that, the enzyme production decreased slowly, whereas pigment production decreased sharply. The optimal temperature of the culture also showed $30^{\circ}C$ in the production of enzyme and pigment. It was found that the initial inoculum size in enzyme and pigment production was 10% and 20%, respectively. Under these optimal conditions, the production of monacolin K and citrinin was 74.35 mg/kg and 5 mg/kg for 12 days, respectively.

청국장으로부터 분리한 Poly(γ-glutamic acid)를 생산하는 균주 Bacillus subtilis GS-2의 분리 및 γ-PGA의 확인

방병호 ( Byung Ho Bang ),정은자 ( Eun Ja Jeong ),이문수 ( Moon Soo Rhee ),김용민 ( Yong Min Kim ),이동희 ( Dong Heui Yi ) 한국응용생명화학회 2011 Journal of Applied Biological Chemistry (J. Appl. Vol.54 No.1

γ-PGA(poly-γ-glutamic acid) is an unusual anionic polypeptide that is made of D- and L-glutamic acid units connected by amide linkages between α-amino and γ-carboxylic acid groups. γ-PGA has been isolated from many kinds of organisms. Many Bacillus strains produce γ-PGA as a capsular material of an extracellular viscous material. It is safe for eating as a viscosity element of fermented soybean products such as Chungkookjang and Natto. It is biodegradable, edible and nontoxic toward humans and the environment and its molecular weight varies from ten thousand to several hundred thousand depending on the kinds of strains used. Therefore, potential applications of γ-PGA and its derivatives have been of interest in the past few years in a broad range of industrial fields such as food, cosmetics, medicine, water-treatment, etc. In this study, a bacterium, Bacillus subtilis GS-2 isolated from the Korean traditional seasoning food, Chungkookjang could produce a large amount of γ-PGA with high productivity and had a simple nutrient requirement. Based on carbon utilization pattern and partial 16S rRNA sequence analysis, the GS-2 strain was identified as B. subtilis. The determination of purified γ-PGA was confirmed with thin layer chromatography (TLC), high performance liquid chromatography (HPLC), fourier transform infrared (FT-IR) spectra, and 1H-nuclear magnetic resonance (1H-NMR) spectroscopy.

Candida utilis 의 Thialysine 내성변이주의 생리학적 특성

방병호(Byung Ho Bang),서정훈(Jung Hwn Seu) 한국미생물생명공학회 1984 한국미생물·생명공학회지 Vol.12 No.3

김치의 품질에 미치는 반건조 고춧가루의 영향

방병호 ( Byung Ho Bang ),서정숙 ( Jeong Sook Seo ),정은자 ( Eun Ja Jeong ) 한국식품영양학회 2005 韓國食品營養學會誌 Vol.18 No.2

Muscat Bailey A 품종 포도주의 청징과 여과에 따른 이화학적 특성

방병호(Byung-Ho Bang),백진경(Jean Kyung Paik),이승옥(Seung-Wook Lee),정은자(Eun-Ja Jeong),이문수(Moon-Soo Rhee),이동희(Dong-Heui Yi) 한국식품영양과학회 2015 한국식품영양과학회지 Vol.44 No.11

본 연구에서는 국내산 포도 품종을 이용한 ‘unfined’ 혹은 ‘unfiltered’ 포도주의 제조 가능성을 알아보고자 하였다. 경북 영천에서 재배된 Muscat Bailey A 품종을 이용하여 제조하였으며 가당을 하여 28°Brix로 조절하였다. 알코올 발효 후 정제 과정에 들어가기에 앞서 청징제 첨가와 여과기 사용 여부에 따라 시료 A, B, C로 나누어 청징, 여과, 병숙성 후의 각 시료별 이화학적 성분을 측정하여 비교 분석하였다. 시료 A는 청징제를 첨가하고 여과기도 사용하였고 시료 B는 청징제만 첨가하고 여과기는 사용하지 않았으며, 시료 C는 청징제도 여과기도 사용하지 않았다. 병 숙성을 마친 후의 각 시료별 총 페놀 함량, intensity, hue, color, 유기산 함량, 휘발성 향기 성분을 측정하여 비교 분석하였다. 총 페놀 함량은 시료 C가 다른 시료들에 비교해 최대 19% 정도 높은 수치를 나타내었고, intensity와 hue, color의 측정 결과는 예상대로 여과 과정을 거친 시료 A가 다른 시료들과 비교하여 가장 선명하고 투명한 색상을 나타냈으나 색의 안정성 면에서는 떨어졌다. 유기산 함량과 휘발성 향기 성분의 측정은 전체적인 결과에서 각 시료별로 차이가 크게 나타나지 않았다. 이는 청징 과정과 여과 과정의 유무에 따른 차이라고 하기보다 다른 요인들에 의해 영향을 받게 된다고 사료된다. 실험 결과 중에서 시료별 큰 차이를 나타내지 않았던 유기산 함량은 발효 중 malo-lactic fermentation 과정이 이루어졌더라면 더욱 좋은 결과를 얻을 수 있었을 것이라 생각되며, 휘발성 향기 성분은 청징 과정이나 여과 과정이 아닌 다른 양조 과정에서의 조건의 변화가 필요할 것으로 보인다. Since the domestic grape wine industry has been stagnant, the quality of Korean wine must be improved to compete with imported wines. For improving the quality of domestic wine up to ‘unfined’ or ‘unfiltered’ wine, this study investigated the possibility of producing ‘unfined’ or ‘unfiltered’ wine and their physicochemical characteristics. Muscat Bailey A as a domestic grape was selected to make wine. Prior to refining process after alcohol fermentation, the wine samples were divided into three specimens depending on the treatment of bentonite for clarification and filter (sample A treated with both bentonite and filter, sample B treated with bentonite only, and sample C treated without bentonite and filter). The physicochemical characteristics of each specimen after one week matureness were then investigated. Sample C showed highest values in total phenol and organic acid content among others. Samples B and C showed more stability in intensity, hue, and color. Although it is hard to compare domestic wine with imported wine, it may be possible to improve the quality of domestic wine and contribute to the development of the domestic wine industry when further studies are conducted on in-depth fermentation of wine and improvement of microbiological stability.

Candida utilis 의 Thialysine 내성변이주에 의한 Lysine 생산 (Ⅰ) - Candida utilis 의 Lysine 을 생상하는 Thialysine 내성변이중의 분리 -

방병호(Byung Ho Bang),서정훈(Jung Hwn Seu) 한국미생물생명공학회 1983 한국미생물·생명공학회지 Vol.11 No.3

청국장 분말을 첨가한 쿠키의 품질 특성

방병호 ( Byung Ho Bang ),김관필 ( Kwan Pil Kim ),김민정 ( Min Jung Kim ),정은자 ( Eun Ja Jeong ) 한국식품영양학회 2011 韓國食品營養學會誌 Vol.24 No.2

We investigated the quality characteristics of cookies made with Chungkukjang powder. Chungkukjang is a well-known nutritional supplement. Cookie samples were made by adding differrent quantities of Chungkukjang powder(0%, 4%, 8% and 12%). We examined the resulting, moisture, pH, color, spread factor, hardness and sensory evaluation of the cookies. While the moisture and, a and b value of the cookies significantly increased when more Chungkukjang powder was added (p<0.01), the pH, L value, spread factor and hardness of the cookies significantly decreased(p<0.01). Cookies containing 0% and 4% Chungkukjang powder had similar sensory evaluation score in terms of color, taste and flavor cookies made with 4% Chungkukjang powder had the highest texture and overall consumer acceptability scores.

Monascus anka를 이용한 홍국주의 제조 및 특성

방병호 ( Byung Ho Bang ),이문수 ( Moon Soo Rhee ),김관필 ( Kwan Pil Kim ),이기원 ( Ki Won Lee ),이동희 ( Dong Heui Yi ) 한국식품영양학회 2013 韓國食品營養學會誌 Vol.26 No.1

홍국주의 제조 방법을 재현하고 그 기능성을 탐색하고자 Monascus anka KCTC 6121로 홍국을 제조, 이를 이용하여 홍국주를 제조하여 발효 과정 중의 pH, 총 산도, 환원당, 알코올 및 색소(황색, 적색, monacolin K 및 citrinin) 등의 성분 변화를 분석하였다. 홍국주의 pH는 1차 담금 직후에는 약간의 차이(pH 4.08∼4.58)를 나타냈으나, 배양 9일째 4구(H1, H2, H3 및 H4) 모두 비슷한 3.70 부근으로 나타났다. 총 산도는 배양 직후에는 별 차이가 없었으나(4구 모두 0.2% 부근), 배양 마지막 날인 9일째 홍국만으로 제조한 홍국주(H1)는 0.69%, 누룩을 첨가한 홍국주(H2∼H4)는 0.74∼0.76%의 값을 나타내었다. 잔존 환원당은 발효 마지막 날인 8일째 미미하지만, 누룩 첨가량이 많을수록 더 적게 나타났다. 누룩의 첨가량이 높을수록 당의 소비량은 높았으며, 이에 따라 알코올 농도는 12∼13.7%까지의 차이를 보였다. 발효 9일째, 황색 색소의 함량(7.2∼8.8 OD unit)은 적색 색소 함량(4.4∼5.1 OD unit)보다 높은 값을 나타났으며, 그리고 monacolin K와 citrinin의 함량은 각각 9.48㎎/㎏, 10.14㎎/㎏으로 검출되었다. 이상에서 살펴본 바와 같이 홍국을 술의 효소제로 사용하여 홍국주 제조를 이용한 결과, 술로서의 이용 가능성은 높았으나, citrinin의 함량이 높게 나와 홍국 제조 시 citrinin의 생성을 줄이고, 색소 및 효소 활성을, monacolin K의 생성을 높일 수 있도록 균주의 개량을 통해 홍국주의 기능성 및 기호성 면에서 보다 효율적으로 이용될 수 있는 추후 연구가 필요할 것으로 사료된다. To reproduce the brewing process of Hongkuk-ju and to identify the functional properties of it, Hongkuk-ju was brewed using different additions of Hongkuk (100%, 90%, 70%, 50%) and Nuruk (0%, 10%, 30%, 50%). The quality elements, including pH, total acidity, reducing sugar content, alcohol content and pigments (yellow, red, monacolin K and citrinin), were measured. The pH values of Hongkuk-ju showed a slight difference (pH 4.08∼4.58) right after the 1st stage mash; further, the pH on all groups (H1, H2, H3 and H4) in the terminal of the 2nd stage mash (9 days in fermentation) were similar, ranging approximately at pH 3.70. The total acidity change did not show a difference directly the 1st stage mash (nearby 0.2 %); however, it began to show a slight difference at the terminal of the 2nd stage mash between the range of 0.69∼0.76%. The residual reducing sugar of the content was decreased with the increased Nuruk content. The alcohol concentrations of the treatment brew with Nuruk ranging from 12.3% to 13.7% were higher than Hongkuk on its own. The yellow and red pigment contents of Hongkuk-ju ranged from 7.2∼8.8 O.D. units (yellow pigment) and from 4.4∼5.1 O.D. units (red pigment). The production of monacolin K and citrinin was the highest (9.48㎎/㎏ and 10.14㎎/㎏) when the treatment solely brewed Hongkuk. The concentration of Nuruk and the preparation of the seed mash from it were critical factors compared to the treatment of rice in brewing Hongkuk-ju.