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김동우(Dong Woo Kim),조광연(Kwang Yun Cho),배정설(Jung Surl Bae) 한국식품영양과학회 1983 한국식품영양과학회지 Vol.12 No.3
本硏究는 效率的이고 合理的인 즉석米飯의 製法을 얻고자 製法에 따라 만든 즉석米飯에 對한 理化學的 性狀을 究明한 結果 다음과 같다.<br/> 1. 즉석米飯의 吸收力은 冷凍熱風乾燥한 것이 20℃물에서 20分後에 水分含量 61.5%였고 100℃물에서 5分後에 63%로서 가장 吸收力이 빨랐다.<br/> 2. 즉석米飯의을 20℃물에서 30分間 浸漬後 밥으로 再生한 米飯의 物性値 중 硬度와 씹는 힘은 典型的인 炊飯米에 比하여 10~20%높았고 彈力性과 付着性은 35~40%나 낮아 큰 차이를 보였고 100℃물에 10分間 浸漬하여 밥으로 再生한 米飯의 物性値는 典型的인 炊飯米에 比하여 3~5%의 近似値을 나타냈으며 冷凍熱風乾燥한 것이 가장 양호한 값을 보였다.<br/> 3. 즉석米飯을 20℃물에서 30分間 浸漬하여 밥으로 再生한 것을 官能檢査한 結果 典型的인 炊飯米을 100으로 基準하였을 때 71~76의 값을 나타냈고 100℃물에서 10分間 浸漬시켜 밥으로 再生한 것은 93~94의 값을 보였고 冷凍熱風乾燥한 것이 맛, 香氣 및 組織의 食感 等에서 가장 좋았고 알코올 脫水乾燥한 것은 色에서 가장 좋았다. Physicochemical properties of instant rice prepared by hot-air drying, alcohol dehydration and freeze-hot air drying were studied.<br/> Freeze-hot air drying rice showed the fastest rehydration rate as well as the most desirable textural characteristics. Sensory evaluation suggested that the freeze-hot air drying rice also had more desirable taste, flavor and texture. However color was more desirable in alcohol dehydrated rice.
안용근,배정설 한국식품영양학회 1998 韓國食品營養學會誌 Vol.11 No.2
한국산 청주 두 종류, 일본산 청주 다섯 종류의 당을 HPLC 및 TLC로 비교 분석하였다. 총당은 한국산, 일본산 모두 평균 4.69%를 나타냈고, 한국산은 4.21% 및 4.93%를 나타냈다. 글루코오스는 평균 3.23%를 나타냈고, 한국산은 3.29%, 3.68%를 나타냈다. 말토오스에서 말토옥타오스까지의 말토올리고당은 평균 1.46%를 나타냈다. 청주의 당을 사람타액 α-amylase와 Aspergillus awamori α-glucosidase로 가수분해한 결과 모두 글루코오스로 가수분해되어 비피두스균 활성화 효과는 적은 것으로 나타났다. Sugars in 2 brands of Korean Sake and 5 brands of Japanese Sake were analyzed by HPLC and TLC. Sake was found to contain average 4.6% of total sugar, 2.23% of glucose and 1.46% of maltooligosaccharides from maltose to maltodecaose. Korean two brands were found to 4.21% of total sugar, 3.68% and 3.29% of glucose and 1.25% and 0.92% of maltooligosaccharides from maltose to maltoedcaose, respectively. Maltooligosaccharides in Sake were digested with α-amylase plus Aspergillus awamori α-glucosidase and produced glucose. The results suggested that sugars in Sake is not effective as a growth factor or Bifidobacterium.
이희자,배정설,조광연,장순욱 한국조리과학회 1990 한국식품조리과학회지 Vol.6 No.4
Lipids of Job's tears (Yullmoo) were extracted by the mixture of chloroform: methanol (2:1, v/v) and from these lipids, triglycerides were separated by column chromatography (Sephadex G-25 column) and then confirmed by thin layer chromatography (TLC) and reconfirmed by gas chromatography (GC). The triglycerides were fractionated into 6 groups on the basis of their partition numbers (PN) by reverse phase high performance liquid chromatography (HPLC) on a column Shimpack CLC-ODS using tetrahydrofuran-acetonitril (25:75) mixture as a solvent. Each of these collected fractions gave one to two peaks in the GC chromatograms according to the acyl carbon number (CN) of the triglyceride and fatty acid composition of the triglycer ides were also analyzed by GC. From the results, the major triglycerides of Job's tears lipids were estimated to be C18:1 C18:2 C18:2 (OLL, 38.2%), C16:0 C18:2 C18:3 (PLLn, 15.7%), C18:1 C18:1 C18:2 (OOL, 12.6%).
메주균을 달리한 숙성 된장의 유리아미노산 , 유리당 및 유기산 조성의 비교
이택수,안호선,배정설 한국농화학회 1987 Applied Biological Chemistry (Appl Biol Chem) Vol.30 No.4
Three lots of mejues were prepared with three different strains of Aspergillus oryzae, Bacillus natto, Bacillus subtilis and one was made by conventional method. The four different soy bean pastes were analyzed for compositions of free amino acids, sugars and organic acids during the period of fermentation. Amino nitrogen contents in the samples of A. oryzae were higher than others throughout the aging period. The amounts of each amino acids were varied markedly among the samples after 20-days, while glutamic acid, aspartic acid, lysine and phenylalanine were dominant. in all samples after 90-days. Glucose contents were found to be in the range of 0.46∼2.66% and other sugars of fructose, sucrose, rhamnose and maltose were less than 0.35%. The levels of total free sugar were relatively higher in the samples prepared with B. natto than others. Curie, lactic, malic, acetic and oxalic acids were identified, and the content of lactic acid was higher in the samples of A. oryzae, whereas citric acid was higher in conventional method.