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응고제가 우유두부의 물성 및 관능적 특성에 미치는 영향
우나리야,이민선,박수진,강명화 동아시아식생활학회 2004 동아시아식생활학회지 Vol.14 No.5
Different types of coagulant and characteristics of its concentration added in the process of making milk curd were compared in this study. The pH of whey decreased when the amount of coagulant increased. The turbidity of whey was decreased when 5% of acetic acid and lemon juice were put into as coagulants. The texture of milk curd made with cow's milk and skim milk was measured the highest when acetic acid and lemon juice were added at 3, 5% of their concentration. The fracturability of milk curd made only with cow's milk decreased as the concentration of each coagulant increased. The cohesiveness was decreased as concentration of coagulant increased. The springiness was slightly changed depending on its coagulant but didn't show much of difference. The gummminess of milk curd made with cow's milk was increased when 3, 5% of coagulant was added. The result of sensory evaluation of milk curd showed that preference of milk curd wasn't depending on types of milk nor its coagulant. Also, flavor preference showed better when lemon juice was added. Preference in texture of milk curd was the highest made with cow's milk and skim milk. Preference in taste was high when 10% of lemon juice was added to skim milk and preference in its appearance showed higher when the alum was added as a coagulant to both cow's milk and skim milk than other coagulants.
균사체 추출물로 제조한 아미노산 스포츠 음료의 이화학적 특성
우나리야,김인섭,이나경,조영송,조한서,서동완,이혜란 한국산업식품공학회 2020 학술대회 및 심포지엄 Vol.2020 No.11
본 연구는 아미노산 스포츠 음료를 개발하기 위하여 음료 베이스로 영지버섯, 차가버섯, 상황버섯복합버섯 균사 체 추출물을 사용하여 제조하였다. 차가버섯, 상황버섯. 영지버섯은 베타글루칸 다량 함유하여 면역증강작용과 같 은 인체에 유용한 성분을 다량 함유하고 있다고 다수의 연구에서 보고하고 있다. 선행연구에 의하면 3종의 버섯 균사체 추출물의 항산화 활성을 비교한 결과, 매우 높은 활성을 보여 스포츠 음료나 건강 음료의 재료로 적합할 것으로 판단되어 본 연구에 사용하였다. 3종의 버섯 균사체를 배양한 후 80℃, 60min 가열 추출하여 아미노산 음료 베이스로 사용하였고, 아르기닌을 포함한 필수 아미노산과 레몬, 자몽, 다크체리 농축액을 혼합하여 각각 3, 5, 7% 로 첨가하여 스포츠 음료를 제조하고 그 특성을 비교하였다. 개발 스포츠 음료의 고형분 함량은 농도에 비례해서 약 3.0~7.2brix로 측정되었고, pH도 3.94~4.37범위였다. 이들 스포츠 음료의 항산화 활성을 비교한 결과는 다음과 같다. 총 페놀 함량은 레몬·자몽(LG)첨가 음료가 약 726.74~798.87mg/L로 높게 측정되었고, 체리(C)첨가 음료는 585.03~794.73mg/L이었다. DPPH 라디칼 소거능을 비교한 결과, LG7이 71.57%로 체리 첨가 음료보다 가장 높게 측 정되었다. 반면, 총 플라보노이드 함량을 비교한 결과, C7이 53.35mg/L로 높았으나, 다른 시료들도 유의적으로 높아, 총 플라보노이드 함량은 과일농축액의 종류와 농도에 크게 영향을 받지 않은 것으로 관찰되었다. 따라서 본 연 구에서 개발된 스포츠 음료는 생리활성이 높게 규명된 재료를 사용하였고, 필수 아미노산을 첨가하여 제조한 제품으로 스포츠 활동을 한 후 단백질 보충용 음료로써의 기능을 할 수 있을 것으로 예상된다.
MCT 대체 마요네즈의 물성적 특성 및 기호도에 관한 연구
우나리야,안명수,김애정,김미원 혜전대학 식품산업연구소 2003 식품산업연구지 Vol.5 No.-
The study was carried on the rheological properties and sensory evaluations of mayonnaise substitued by MCT. Nowdays we are consideration of the fat replacer and fat substitutes. It was known that fat and oils had become causes for cardiac disease, obesity and cancer, so the new materials were needed for fat replacer. MCT(medium chain triglyceride) is one of the fat bsed substitutes used as fat replacer. In case of making of mayonnaise substituted by MCT, springiness of mayonnaise prepared with SO substituted by over 20% MCT increased highly, cohesiveness of mayonnaise made of 10-20% MCT substitution was similar to that made without MCT. And hardness, gumminess, and chewiness of mayonnaise prepared with 10-30% MCT substitution were similar or increased more or less to that made with SO only. In the result of color measurement by colorimeter brightness of that made with SO substituted by 10-30% MCT was similar to that made with SO only, redness was almost same without differences significantly in all samples with or without MCT, but yellowness was decreased highly over 10% MCT substitution. By the results of sensory evaluations, appearance, color, and flavor of cakes prepared with CO substituted by MCT until 100% were shown to be better, and taste was better in range of 30% MCT substitution, but texture had lower acceptability than those of cake made without MCT. While in case of mayonnaise, appearance, color, flavor, texture, and taste were obtained worse score, overall acceptance was similar in the range of 10% MCT substitution but was decreased highly upon MCT substitution ratios increase over 20% substitution than that made with SO only. Respecting that the necessity of fat substitute become real situation in dietary in the future, it will be suggested that many foods containing fats and oils will substitute by MCT and another fat replacer.
우나리야,김현정,이은상,이건호,정옥진,고성희 한국피부미용향장학회 2014 한국피부미용향장학회지 Vol.9 No.3
The primary objective of research to develop a functional material compared to the antioxidant activity of the peanut sprout according to the UV irradiation study. During cultivation for 7 days at a dark room, UV irradiation treatment group (UT) is grown, and under irradiation of ultraviolet rays from day 3 to day 7 has been cultivated only in a dark room to 7 result UV untreated group (NT) is the NT than UT was slightly shorter, and appears much paler in color and look like spots. This is because stress is considered by the UV irradiation. UT peanut sprout height longer than the many fine roots, dark color contrast NT is grown only in a darkroom. UT was higher than the total phenolic content of UV treated (UT) peanut sprout extract, total phenolic compounds of leaf extracts UT 1.81 mg/mL, the root extract 1.58 mg/mL, 1.52 mg extract stem was determined. A comparison of the total flavonoid content of the peanuts sprout result, the results of the total phenolic compound similarly the case of the total flavonoid UV treatment group in each region is high, the measurement contents. Compared according to the presence or absence of UV treatment DPPH radical scavenging activity of peanut sprout, both higher than those measured in the NT UT. 87.43%, 55.27% root extract, leaf extract was compared to NT stem extract of UT is 51.38% as measured by significantly higher, especially in the leaf extract showed DPPH radical scavenging effect of increasing UV treatment at least about 1.59 times . Appeared to NT 59.23%, UT 65.91 leaf extract, root extract was NT 62.40%, to NT 59.40% stem extract, UT 65.77%, UT 68.55% of the ABTS radical scavenging activity of peanut bud. Therefore, non-UV irradiation was higher than ABTS radical scavenging activity of UV irradiation.
우나리야,안명수 한국식생활문화학회 2004 韓國食生活文化學會誌 Vol.19 No.5
This study was carried on the quality characteristics of cake prepared with Co(corn oil) containing MCT(medium chain triglycerides), which is used as a fat substitute. In the cake prepared with MCT-CO containing 10~30% MCT, the appearance and the degree of gelatinization were similar to those of cake prepared with NS-CO(non-substituted corn oil). Cake batter prepared with MCT-CO showed higher specific gravity and consistency than those of cake prepared with NS-CO and increased by increasing MCT contents. The baking loss of cake prepared with MCT-CO was more than that of cake prepared with NS-CO and increased by increasing MCT contents as well. The rheological properties of cake represented significant different by MCT substitution ratio(p<0.05). Gumminess, hardness and chewiness of cake prepared with MCT-CO containing 20~30 % MCT were about 2 times higher than those of cake prepared with NS-CO, while springiness and cohesiveness showed similar pattern between the cake prepared with MCT-CO or NS-CO. In sensory evaluation, appearance, color and flavor of cake prepared with CO substituted by MCT up to 100 % were better assessed and the taste was better in range of 30 % MCT-CO but the texture was less accepted than that of cake prepared with NS-CO.