장려품종 콩을 이용한 메주 및 된장 품질 특성

이가순,이주찬,이종국,황의선,오만진,이승수 한국식품저장유통학회(구 한국농산물저장유통학회) 2002 한국식품저장유통학회지 Vol.9 No.2

국산 콩 재배를 장려하고 메주 및 된장가공용으로 적합한 우수 콩품종을 선발하고자 충남도내에서 주로 재배되고 있는 대원, 소담, 진품 및 황금 콩을 이용하여 메주 및 된장을 제조한 후 품종간 품질의 특성을 조사하였다. 원료 콩들의 일반성분 중 조지방은 16.89∼19.31%, 조단백질은 26.7∼30.5%,이었고 품종별 총 유리당함량은 4.99∼5.26%로 주된 유리당은 stachyose으로서 2.59∼3.51%를 함유하고 있었고 그 다음은 raffinose와 sucrose순이었다. 메주의 조지방은 16.2∼21.0%로 황금콩이, 조단백질은 32.2∼36.4%로 대원과 소담콩이, 가용성무질소물은 23.5∼26.62%로 진품콩이 각각 함량이 높았으며 아미노태 질소함량은 266∼ 371 ㎎%로 대원콩이 가장 높았다. 메주의 총 유리당은 2.10∼2.66%로 주된 유리당은 glucose이었으며 대원콩이 유리당함량이 높았다. 메주덩어리의 색도를 본 결과 황금콩이 밝기가 가장 감소하였으며 적색도는 대원콩과 황금콩이 높았고 황색도는 소담콩이 가장 높게 나타났다. 또 메주를 분쇄하여 메주분으로 조사한 결과 소담콩이 밝기값이 가장 높았고 적색도가 가장 낮았으며 황색도는 황금콩이 가장 높았다. 발효된장의 조지방은 7.90∼9.71%로 진품콩이, 조단백은 9.67∼13.50%로 대원콩이, formol태 질소함량은 2739∼3825㎎%로 소담콩이, 조사포닌 함량은 6.88∼8.36%로 대원콩이 각각 함량이 가장 높았으며 총유리당 함량은 1.88∼2.22%으로 황금콩이 가장 높았으며 된장의 주된 유리당은 fructose와 glucose이었다. 된장제품의 색도 중 밝기와 황색도는 소담콩이 가장 높았으며 적색도는 황금콩이 가장 높았다. 된장제품의 관능검사결과 소담콩이 색깔면에서는 우수하였으나 맛, 질감 및 전반적인 기호도를 볼 때 황금콩이 가장 좋은 것으로 평가되었다. In order to selection of the suitable soybean varieties, the quality characteristics of meju and doenjang on 4 domestic soybean cultivars(Daeweon, Sodam, Jinpeum and Hwangkeum) were evaluated. Crude protein and lipid content was 26.7∼30.5% and 16.89∼19.31%. The content of total free sugar among 4 soybean cultivars were 4.99∼5.26% and composed mainly stachyose(2.59∼3.51%), raffinose and sucrose. The content of total free sugar of meju were the highest in Jinpeum among 2.10∼2.66% and composed mainly glucose. The lightness of meju lump in Hwangkeum was larger decrease than the others, the redness were higher in Daeweon and Hwangkeum, the yellowness was the highest in Sodam. The lightness of meju powder was the highest in Sodam, the redness was the lowest in Sodam, the yellowness was the highest in Hwangkeum. The chemical composition of doenjang were that : was the highest in Jinpeum among the 7.90∼9.71% crude lipid, in Daeweon among 9.67∼13.50% crude protein, in Sodam among 2739∼3825 ㎎% Fromol nitrogen and in Daeweon among 6.88∼8.36% crude saponin, respectively. The content of total free sugar of doenjang were the highest in Hwangkeum among 1.88∼2.22% and composed mainly fructose and glucose. The lightness and yellowness of doenjang was the highest in Sodam, the redness was the highest in Hwangkeum. Doenjang by Hwangkeum had good score for taste, texture and overall quality in sensory evaluation.

개갑처리기간에 따른 품종별 인삼종자의 지방산, 무기이온 및 사포닌 조성의 변화

이가순,성봉재,김선익,한승호,김현호,원준연,김관후 한국약용작물학회 2015 한국약용작물학회지 Vol.23 No.5

Background : This study was carried out to investigate the changes to fatty acid, mineral, and ginsenosides contents in ginseng seed when they were stratified for different length of time and to determine whether variety had any effects on the changes. The aim was to improve the ginseng seed stratification process. Methods and Results : The ginseng varieties used were Geumpoong, Chunpoong, Yunpoong, and K-1. Stratifying periods treated on ginseng seed were 0, 20, 40, 60, 80, and 100 days. The main fatty acids of ginseng seed were oleic acid (C18 : 1, n9c) with a content of 78.40 - 79.20% followed by linoleic acid (C18 : 2, n6c). The main mineral in the seeds was potassium (K), at 1208.2 - 1337.6 ㎎/100 g. The main ginsenosides in ginseng seed were ginsenoside Re and Rb1. Increasing the length of the stratification periods led to increases in oleic acid content (60 - 80 days), however after this the content declined. In contrast, linoleic acid content fell as the stratification period increased. K, P, Mg, Ca and Na content rose as the stratification period increased. The ginsenoside Re content of Chunpoong and K-1 cultivar seeds also rose as the stratification period increased which meant that total ginsenoside content increased. However, ginsenoside Re content rose in Geumpoong and Yunpoong seeds, but total ginsenoside content decreased as the stratification period increased. Conclusions : Some beneficial compound in ginseng seed rose as the stratification period increased. Therefore, ginseng seed stratification could improve the food value of ginseng.

일라이트 시용량에 따른 삼백초 잎의 유효성분 및 향기성분 함량 비교

이가순,김관후,성봉재,김선익,한승호,이석수,이민,유찬호 韓國藥用作物學會 2014 한국약용작물학회지 Vol.22 No.3

This study was carried to investigate the effect of illite addition on the growth, bioactive components andvolatile compounds of leaf on Saururus chinensis Baill cultivation in greenhouse. Illite addition on Saururus chinensis Baillcultivation resulted no significant effects on the aerial part. However, the root part was highest in 5% illite addition group.Crude oil and ash amount increased as illite additives was increased. Ca of inorganics and free sugars contents were highestin 5% and 20% illite addition, respectively. Hyperoside and isoquercetin of available component on leaf were highest in 5%illite addition group, 4.02㎎/g and 4.31㎎/g, respectively. The volatile compounds in Saururus chinensis Baill leaf culturedwith illite addition amounts were isolated by solid-phase microextraction fiber (polydimethysiloxane 65㎛) and identifed bygas chromatogtaphy mass spectrometry. As the results, the 22 volatile compounds were identified from in Saururus chinen-sis Baill leaf and major volatile compounds were the α-cadinol (18.50%), myristicin (16.46%), methyl-9-methyl-tetrade-canoate (10.22%), and γ-muurolene (9.75%). Especially, the content of α-cadinol was highest in 5% illite addition group andγ-muurolene on overall illite addition group was lower than no addition group.

온도 및 처리시간별 로스팅 처리에 의한 홍삼의 사포닌 및 벤조피렌 함량

이가순,성봉재,김선익,지무근,김수동,권아름,김현호,도은수,황윤구 한국약용작물학회 2017 한국약용작물학술대회 발표집 Vol.2017 No.09

재배기간별 새쌈삼의 부위별 인삼 유효성분의 변화

이가순,성봉재,김선익,지무근,김수동,권아름,김현호,도은수,원준연 한국약용작물학회 2018 한국약용작물학술대회 발표집 Vol.2018 No.10

Background : The major active components of ginseng are ginsenosides and their pharmacological effects include anticanser, anti-stress, anti-fatigue, antioxidant and aging inhibitory effects. These ginsenosides components is higher in leaves than roots. Therefore, consumers are increasingly interested in using ginseng sprouts. Methods and Results : Ginseng sprouts were cultivated during 60 days from June to late July in greenhouse. After 60 days of cultivation, the stem was hardened, and the cultivation was done until 60th because of the tendency that the value of ginseng sprouts was lowered. The content of the three indicator components were analysed by high performance liquid chromatography. Total ginsenoside content increased 1.07 times in leaves and decreased 0.67 times in roots according to cultivated period. The contents of ginsenoside Rg1, Re, Rb1, Rc F3 and F4 of leaves were increased and ginsenoside Rg1, Re, Rb1, Rb2 and Rf of roots were decreased on cultivated 60 days, especially. Total free sugar content increased 1.29 times in leaves and decreased 0.68 times in roots according to cultivated period. The total phenolic acid contents of leaves decreased slightly until 40 days and then increased. The major components of ginsenoside, free sugar and phenolic acid in leaves were Re, sucrose and sinapic acid, respectively. Conclusion : From the above results, ginseng sprouts cultivated for 60 days is more effective ingredient than roots, so it can be said that it is good for consumers to use.

수삼자체 고유수분함량 조건에서 온도 및 압력처리로 홍삼화된 인삼의 물리화학적 특성

이가순,김관후,성봉재,김선익,한승호,이석수,원준연,김수겸 한국약용작물학회 2014 한국약용작물학술대회 발표집 Vol.2014 No.10

백삼 및 홍삼 첨가에 의한 구기자 추출물의 항산화활성

이가순,성봉재,김선익,지무근,권아름,김수동,김현호,도은수,원준연 한국약용작물학회 2018 한국약용작물학술대회 발표집 Vol.2018 No.05

Background : The fruit of Lycii fructus (Gugija) has beeen used as a tonic medicine and a long-term healthy food without side effect in Asia. An increase in the demand for natural healthy food, Gugija has been thought as a source of healthy foods, and then the extracts of dried Gugija have been frequently used as food ingredients. But, its extracts with Gugija alone has a slightly bad taste. Physiological characteristics of Gugija extracts were investigated by adding white ginseng (WG) and red ginseng (RG) to enhance taste. Methods and Results : Gugija extract were prepared by adding 0, 20, 40, 60, 80 and 100% of ginseng (WG and RG) to the weight of Gugija, respectively. Antioxidant activities of Gugija extracts were investigated DPPH and ABTS radical scavenging activity, SOD-like activity, FRAP, activity. As the amount of WG added increased, DPPH, ABTS radical scavenging activity, and FRAP activity of Gugija extract decreased. On the other hand, the physiological activity of Gugija extract increased with increasing amount of RG. The SOD-like activity of Gugija extract added up to 60% of WG and to 40% of RG was continuously lowered, in the addition amount thereafter, the activity increased as the addition amount increased. In components, As the amount of WG and RG added increased, the ginsenosides content of Gugija extract increased, the content of ginsenosides was higher in extract added RG than WG, but betaine and total flavonoid content decreased. Conclusion : From the above results, we may suggest that Gugija extracts by adding RG increased the antioxidant activities, SOD-like activity, and the preference degree.

원적외선 건조온도에 따른 백삼의 주근과 세근의 이화학적 특성

이가순,김관후,김현호,성봉재,이희철,이용구 한국약용작물학회 2008 한국약용작물학회지 Vol.16 No.4

수삼을 주근 및 세근으로 분리하여 원적외선건조기를 이용하여 건조온도(70, 80, 90, 100, 110, 120, 130 및 140℃)에 따라 건조한 후, 사포닌, 당, 유기산 및 색도를 분석하였다. 건조한 주근의 총사포닌 함량은 건조온도가 높을수록 미량 증가하여 130℃에서 가장 높았고 세근에서는 온도가 증가할수록 감소하였다. 세근에서 온도가 증가할수록 급격하게 감소한 ginsenoside는 Re, Rc, Rb1 및 Rb2 이었고 Rg1, Rg3, Rf 및 Rb3는 미량씩 증가하였다. 가용성 당은 주근, 세근 모두 70℃에서 가장 많이 용출되었고, 유기산 함량은 주근 세근 모두 120℃에서 가장 많은 함량을 보였다. 건조온도에 따른 색도는 온도가 증가할수록 밝기는 주근 세근 모두 감소하였고 적색도는 온도가 증가할수록 높아져서 120℃에서 가장 높았고 황색도는 100℃에서 가장 높았으며 그 이상의 온도에서는 감소하는 경향이었다. 따라서 수삼 건조 시 건조온도에 따라 사포닌 구성함량 변화의 차이를 보임으로서 백삼의 이용목적에 맞게 수삼 건조 시 온도, 건조 형태 및 주근과 세근을 분리하여 건조하는 방법을 이용하는 것이 바람직할 것으로 생각된다. To find up using of more efficient white ginseng, white ginseng was dried on various temperature (70, 80, 90,100, 110, 120, 130 and 140℃) with far-infrared drier and analyzed the composition of ginsenoside, carbohydrate, organic acid content and color. The type of ginseng shape was sliced and dried main and fine root, separately. As heating temperature increased, total ginsenoside content increased on main root, its content was the highest at 130℃, while decreased on fine root. Soluble carbohydrate content was the highest at 70℃ both on main and fine root. Increase of Re, Rc and Rb2 content was increased more high at 130℃, especially. But on fine root, content of Rg1, Rg3, Rf and Rb3 was increased and Re, Rc,Rb1 and Rb2 were decreased by the increased of temperature. As heating temperature increased, lightness of both main and fine root were decreased. Redness and yellowness of both main and fine root was increased to 120℃ and 100℃, respectively and decreased over this temperature.

약용식품추출물의 첨가한 건강미숫가루음료 개발

이가순,박원종,이종수,이진일,이종국 한국식품저장유통학회 2004 한국식품저장유통학회지 Vol.11 No.2

In order to develop of health-oriented convenience foods for rice consumption, functional Misutkaru drink was made by adding several medicinal herbs extracts to fundamental Misutkaru based cereal powder(rice, barley and soybean). Fundamental Misutkaru drink was prepared with the ratio of cereal mixed rice(5g), barley(5g) and soybean(5g) on water (100 mL) and several medicinal herbs extracts. Liriopis Tuber(50%), Omija(15%), Ginseng(10%) and Jujube(25%) were mixed to fundamental Misutkaru as functional Misutkaru. And then it was extracted to added water of 10times during 36hrs at 75℃. For instant Misutkaru drink of health-oriented convenience foods, mixture of them was made with fundamental Misutkaru drink(80%), extract of several medicinal herbs(20%), and it's sensory score was high. Autoclaved functional Misutkaru drink for long storage period was changed rheological type badly. Overall acceptability and storage period of nonautoclaved functional Misutkaru drink to added extract of several medicinal herbs was higher than fundamental Misutkaru drink.

오미자 첨가에 의한 백삼 추출물의 항산화 활성 및 아질산염소거능

이가순,성봉재,김선익,지무근,김수동,권아름,김현호,도은수,원준연 한국약용작물학회 2018 한국약용작물학술대회 발표집 Vol.2018 No.05

Background : Korea ginseng root has been traditionally used as a tonic as it is stated to have the capacity to normalize body functions and strengthen systems that are caused by various stresses. But, white ginseng (WG) has lower antioxidant activity than other medicinal crops. Omija (Schisandra chinensis Baillon) has various physiological functionalities such as anti-cancer, anti-inflammatory, and antioxidant activities, which have the effective components of Omija are lignans (schizandrins and gomisins), and this components were contented mostly in seed part on Omija. Physiological characteristics of WG extracts were investigated by adding Omija to enhance functionality. Methods and Results : WG extract were prepared by adding 0, 20, 40, 60, 80 and 100% of Omija to the weight of WG. Physiological characteristics of WG extracts were investigated DPPH radical scavenging activity, FRAP, and nitrite scavenging activity. As the amount of Omija added increased, DPPH radical scavenging activity of WG extract increased proportionally. IC50 of 10 times water extracts were 0.455, 0.028 and 0.041 ml/ml on WG (100WG), WG added 50% Omija (50OM50WG), and Omija (100OM0WG), respectively. On the other hand, FRAP of extracts decreased slightly with increasing amount of Omija. Nitrite scavenging activity of Omija extract were significantly more active than WG extract, exhibited to 88.89% and 72.65% on WG extract added with 40% Omija (40OM60WG) and non added (100WG), respectively, pH 1.2. and then, to 33.45% and 1.38% with 40OM60WG and 100WG extract, respectively. Conclusion : From the above results, we may suggest that WG extracts by adding Omija increased the DPPH radical scavenging activity, nitrite scavenging activity and the preference degree on taste.