Guar Gum이 순두부찌개 소스의 품질 특성에 미치는 영향

임푸름(Pureum Im),한진희(Jin-Hee Han),김영철(Young-Choul Kim),이보라(Bora Lee),김미영(Mi-Young Kim),장윤혁(Yoonhyuk Chang),유성률(Sungyul Yu),이영승(Youngseung Lee) 한국식품영양과학회 2015 한국식품영양과학회지 Vol.44 No.3

연구는 순두부찌개 소스의 품질 특성에 영향을 주는 guar gum의 농도를 다르게 첨가하여 제조한 순두부찌개 소스의 품질 특성의 변화를 알아보고 그 특성들이 소비자 기호도에 어떤 영향을 끼치는지 알아보았다. 그 결과 짠맛은 guar gum 농도의 증가에 따라 유의적으로 감소하는 결과를 보였고 소비자 기호도에 영향을 주는 인자로는 조개맛, 새우맛, 파향이 나타났으며, 모두 부정적인 영향을 주는 인자로 나타났다. 순두부찌개 소스의 유동 특성은 guar gum 농도가 증가할수록 pseudoplastic 한 성질이 증가되는 결과가 나타났으며 guar gum 농도의 증가와 소비자 기호도를 토대로 소비자 기호도 예측 모델을 개발하였다. 그 결과 guar gum의 농도가 증가할수록 소비자 기호도가 감소하였고 소비자 기호도를 보통 이상으로 유지하기 위해서는 겉보기 점도를 0.0114(Pa?s) 이하로 유지해야 할 것으로 사료된다. 따라서 본 연구 결과는 guar gum 함량에 따른 소스 제품의 품질평가의 기초 연구로 소스 제품의 품질 최적화에 활용될 수 있을 것으로 판단된다. The aim of this study was to investigate the effects of guar gum on the rheological behaviors, sensory attributes, and consumer acceptability of soft tofu stew sauce. Five different soft tofu stew sauces were commercially manufactured with various levels of guar gum (0.0, 0.1, 0.2, 0.4, and 0.5%). Twelve sensory attributes of the stew sauces were identified by nine trained descriptive panelists, whereas hedonic levels of the stew sauces were assessed by a group of 51 consumers. Steady flow of the stew sauces were measured by a rheometer. Significant differences were observed in terms of sensory saltiness and viscosity among the products. For the consumer test, 0.1% guar gum-added product was most liked by consumers. Partial least square regression showed sensory shellfish, green onion, and shrimp flavors to be key factors affecting overall acceptability for the stew sauces. For rheological behaviors, 0.0, 0.1, and 0.2% guar gum-added products showed newtonian behaviors (R<SUP>2</SUP>=0.99 by power law model), whereas 0.4 and 0.5% products followed pseudoplastic behaviors (R<SUP>2</SUP>=0.99 by power law model). Based on the established equivalence table using rheological and consumer data, smaller than 0.0114 (Pa·s) of the apparent viscosity should be necessary to guarantee ‘slightly like’ category in a consumer hedonic test. It seems that addition of guar gum not only influenced rheological properties but overall acceptability for the stew sauces.

국내산 시판 닭 가슴살의 품질 특성

양인용(Inyong Yang),임푸름(Pureum Im),강진수(Jinsu Kang),곽한섭(Hansub Kwak),정윤화(Yoonhwa Jeong),김미숙(Misook Kim),이영승(Youngseung Lee) 한국식품영양과학회 2015 한국식품영양과학회지 Vol.44 No.11

본 연구에서는 국내에서 유통되는 각기 다른 브랜드 6종의 닭 가슴살 제품에 대해 이화학 검사, 조직감 검사 및 관능평가를 통하여 품질 비교 평가를 수행하였다. 평가 결과 일반성분에서는 큰 차이가 없었으나, pH, 색상, 조리손실률에서 제품 간 큰 편차가 나타났다. 특히 연도 측정에서는 연도가 높은 제품군(A, B, C, D)과 연도가 낮은 제품군(E, F)으로 구분이 되어 제품의 숙성기간 또는 제품군별 냉동 방식에 따라 연도가 영향을 받음을 알 수 있었다. 묘사분석 결과 저작경도와 저작응집성에서 제품 간 유의적인 차이가 나타났고 두 특성 모두 F 제품에서 가장 높은 강도를 보였다. 소비자 기호도 조사 결과 연도 및 수분감이 가장 낮은 제품에서 기호도가 가장 낮게 나타나 연도 특성이 닭 가슴살의 품질을 결정하는 가장 중요한 지표 중 하나라는 것이 밝혀졌다. 본 연구에 사용된 닭 가슴살 제품은 제품별 사육부터 가공, 유통과정에 있어서 여러 가지 다양한 변수가 존재하고 이에 대한 정보가 공개되지 않았으므로 제품 품질 차이에 영향을 주는 인자들을 정확하게 독립적으로 구분하기는 불가능하나 현재 국내에 시판 유통되는 닭 가슴살 제품의 품질 간 큰 차이가 존재하고 소비자들의 기호도에 영향을 미치는 요인들을 밝혀냄으로써 국내 가금육 제조업체들이 소비자들의 기호도가 최적화된 닭 가슴살 제품을 생산 및 관리하는 데 본 연구 결과를 유용하게 사용할 수 있을 것으로 판단된다. Overall quality of six kinds of commercial broiler breast fillets (A∼F) retailed in Korea were examined, including proximate composition analysis, shape profile analysis, pH, color, tenderness, cooking loss, descriptive analysis, and consumer testing. A total of 120 breast meat fillets were purchased at a local market. Overall quality of broiler breast meat commercially available in Korea was found to vary significantly, indicating a broad range of product quality in the marketplace. Moisture content of meat ranged from 74.4 to 76.4%, whereas protein, fat, and ash contents were 21.8∼25.2, 0.2∼0.8, and 1.07∼1.16%, respectively. The pH ranged from 6.2 to 6.4, whereas color values (L<SUP>*</SUP>, a<SUP>*</SUP>, and b<SUP>*</SUP>) were 52.2∼57.2, -3.5∼0.5, and 8.3∼13.6, respectively, among all products tested. Approximately 9% variation in cooking loss was detected depending on the products evaluated, whereas shapes (height, width, and length) of meat were also significantly different (15% variation on average). Product F was proven to be the least tender and least liked by consumers, implying that tenderness is a key attribute determining consumer acceptability of broiler breast meat.

구아검과 소금이 순두부찌개 소스의 소비자 기호도, 감각특성 및 물성에 미치는 영향

정지윤(Ji-Yoon Jung),임푸름(Pureum Im),이영승(Youngseung Lee) 동아시아식생활학회 2021 동아시아식생활학회지 Vol.31 No.4

This study was performed to investigate the effects of guar gum and sodium chloride (NaCl) on the consumer acceptability, sensory profile, and rheological behavior of soft tofu stew sauce. Ten different soft tofu stew sauces were manufactured with two levels of guar gum {0.2 and 0.5% (w/w)} and five levels of NaCl {2.6, 3.0, 3.3, 3.6, 4.0% (w/w)}. A descriptive analysis was conducted by 9 trained panelists, while a total of 100 consumers were asked to rate their overall liking for the samples along with CATA (Check-All-That-Apply) questions. Rheological behavior was also measured for each of the 10 samples. For the descriptive analysis, saltiness increased as the NaCl concentration increased, while the intensity of spicy taste was proportional to the NaCl levels in 0.2% guar gum-based products. For the consumer liking test, 3.6, 4.0% NaCl-based products were highly preferred regardless of guar gum levels. According to the correspondence analysis of the CATA results and Principal component analysis (PCA) of descriptive analysis, the low NaCl groups showed a higher degree of green onion aroma, fishy aroma, and seafood taste than those of the high NaCl groups, while the high NaCl groups showed a higher degree of viscosity, black pepper aroma, saltiness, and umami. An analysis of the rheological properties of the products showed that the apparent viscosity increased as the concentration of NaCl increased. However, for the highest NaCl level (4.0%), the apparent viscosity showed a decrease. Based on the overall results observed in this study, it is recommended that the quality characteristics of soft tofu stew sauces could be optimized when the contents of salts and guar gum were 3.6% (w/w) and 0.2% (w/w), respectively.

고압효소처리에 의한 생강의 다당류와 기능성분 수용화

남동건 ( Dong-geon Nam ),김민아 ( Mina Kim ),임푸름 ( Pureum Im ),김상범 ( Sang Bum Kim ),최정숙 ( Jeong-sook Choe ),최애진 ( Ae-jin Choi ) 한국산업식품공학회 2018 산업 식품공학 Vol.22 No.2

The objectives of this study were to characterize the physicochemical properties of ginger (Zingiber officinale Rosc.) and the optimum extract processing condition to increase the solubilization efficiency of 6-gingerol and polysaccharides disintegration. The physicochemical properties were investigated under high-pressure enzyme (HP) and enzyme (WB) treatment conditions such as reaction time (1, 2, 3 h), pressure (50, 70, 100 MPa) and sample types, and cell wall degradation enzyme (hemicellulase, cellulase, pectinase, glucosidase, etc.) The effect of high-pressure enzyme treatment depending on sample types was significantly highest in the freeze-dried ginger powder. The optimum condition for high-pressure enzyme treatment was with Pectinex Ultra SP-L (Pec) enzymes for 2 h at 50oC and 100 MPa. Water soluble indexes increased 4.6 and 3.8 times more compared to CON (15.35%) while total polyphenol contents increased by 1.8 and 1.7 times compared to CON (1.43%). The total contents of indicator components such as 6, 8, 10-gingerol and shogaol was 1.53%, increasing 2.7 times more compared to CON (0.57%) with a significant difference (p<0.001). The high-pressure and enzymatic approach described in this study would be beneficial to food industries for developing ginger functional product and materials.

UPLC-DAD-QTOF/MS를 이용한 국내산 생강(Zingiber officinale Rosc.) 잎과 줄기의 추출 용매별 플라보노이드 성분 분석

남동건 ( Dong-geon Nam ),이수지 ( Suji Lee ),임정연 ( Jeong Yeon Im ),황경아 ( Kyung-a Hwang ),최정숙 ( Jeong-sook Choe ),임푸름 ( Pureum Im ) 한국식품조리과학회(구 한국조리과학회) 2021 한국식품조리과학회지 Vol.37 No.1

Purpose: To investigate the main phenolic compound in Korean ginger (Zingiber officinale Rosc.) leaves and stem by isolating the flavonoids content through solvent extraction using UPLC-DAD-QTOF/MS. Methods: The flavonol glycosides were extracted using ethanol and hot-water. Thirteen flavonol glycosides were identified by a comparison of the ultraviolet and mass spectra with data from a chemical library and published literature. Results: Among these, novel compounds quercetin and kaempferol glycosides [M+H]+: quercetin 3-O-robinobioside-7-O-rhamnoside [m/z 757.2189], quercetin 3-O-rutinoside-7-O-rhamnoside [m/z 757.2184], quercetin 3-O-galactoside-7-O-rhamnoside [m/z 611.1623], quercetin 3-O-glucoside-7-O-rhamnoside [m/z 611.1617], quercetin 3-O-robinobioside [m/z 611.1621], quercetin 3-O-rutinoside [m/z 611.1608], quercetin 3-O-glucoside [m/z 465.1039], kaempferol 3-O-robinobioside-7-O -rhamnoside [m/z 741.2239], kaempferol 3-O-rutinoside-7-O-rhamnoside [m/z 741.2242], kaempferol 3-O-galactoside-7-O-rhamnoside [m/z 595.1667], kaempferol 3-O-robinobioside [m/z 595.1663], kaempferol 3-O-rutinoside [m/z 595.1660], kaempferol 3-O-glucoside [m/z 449.1088] were newly confirmed from the ginger leaves and stem. In particular, quercetin 3-O-glucoside (isoquercitrin) and quercetin 3-O-rutinoside (rutin) were confirmed as the major compounds in flavonols. Ethanol extraction of the ginger leaves and stem (213.47±2.60 and 59.88±0.63 mg/100 g dry weight) showed a higher flavonoid content than hot-water extracts (27.48±0.19 and 7.13±0.04 mg/100 g dry weight). Conclusion: This study has shown that, the use of ethanol in the solvent extraction process can significantly increase the flavonoid content obtained from ginger leaves and stem. The flavonoids in Korean ginger could serve as a potential source of natural antioxidants for use in various industrial applications.

효소처리를 활용한 오디의 기능성분 대량 추출 적용성 연구

김미진(Mi Jin Kim),황인국(In Guk Hwang),김지영(Ji Yeong Kim),임푸름(Pureum Im),김민아(Mina Kim),최정숙(Jeong-sook Choe),최애진(Ae-jin Choi) 한국식품영양과학회 2024 한국식품영양과학회지 Vol.53 No.6

본 연구는 오디의 수용화 및 기능성분 함량 추출수율을 증대시킬 수 있는 효소처리 기술을 활용하여 대량생산 가능 적용성을 확인하고자 용량별로 제조한 추출물의 각 성분함량을 확인하였다. 또한 효소처리 대량추출물의 저장안정성 평가 및 오디 탄산음료의 개발가능성을 검토하고자 하였다. 오디용량별(0.1, 4, 40 kg)로 제조한 효소처리 추출물(PM)을 대조구(CON)와 비교하였고, 수용화 및 품질 특성, 기능성분을 측정하였다. 측정 결과 CON 대비 PM에서 WSI는 증가하였고, WAI는 낮아졌으며 처리용량에 따라서도 같은 경향을 나타냈다. 당도 및 산도 또한 CON에 비해 PM에서 모두 증진되었다. TP는 PM의 함량 값이 더 높았고, 처리용량에 따라서는 CON에 비해 PM에서 1.8배 증가하였으나 처리용량이 많아질수록 함량 값은 낮아졌다. TA는 처리용량이 많아질수록 차이가 없거나 감소하는 경향을 보였다. C3G 측정 결과 처리용량에 따라서는 CON 대비 PM이 각각 약 3.5, 1.4, 1.1배 증가한 것으로 나타났다. 가변율 분석 결과 처리 용량에 따라 CON의 WSI는 3% 이내, PM은 2% 정도 이내의 오차범위를 나타냈고 TP, TA, C3G, C3R 함량은 모두 1% 내외에서 오차범위를 나타냈다. 오디 대용량 4 kg 효소처리 추출물의 1~12주 차 간 저장기간별 당도, 산도, TP, TA, C3G 측정 결과는 CON보다 PM이 유의적으로 더 높은 함량을 나타냈다. 오디 탄산음료의 기능성분 함량 분석 결과는 CON과 PM에 비해 탄산을 주입한 CO2-CON 및 CO2-PM 모두 TP, TA, C3G, C3R에서 1.1~1.3배 정도 감소하는 경향을 나타냈다. 본 연구에서 확인된 용량별 효소처리 추출물 비교, 가변율 및 저장 안정성을 통해 산업체에서 적용 가능한 대량화 생산 가능성을 확인하였다. 또한 고기능성을 함유할 수 있도록 오디 탄산음료에 대한 심도 있는 연구가 진행 된다면 식품소재 산업화에 다양하게 활용될 수 있을 것으로 기대된다. This study aimed to improve the water solubilization and functional components of mulberry fruit, the different extraction volumes according to the enzyme treatment, and the suitability of mass production. The enzyme treatment extracts (PM) were prepared in three volumes (0.1, 4, and 40 kg) compared with non-enzyme extraction (CON) to confirm solubilization, quality characteristics, and functional component contents. The water-soluble index (WSI) increased in the PM compared to CON. The sugar and total acidity content increased in the PM compared to CON. The total polyphenol content (TP) was higher in the PM than in CON. The changes in extraction volumes increased 1.8 times in the PM compared to CON. The total anthocyanin content (TA) had no difference in content or decreased as the extraction dose increased. The cyanidin-3-glucoside (C3G) content increased 1.1∼3.5 times in the PM compared to CON. The variability of analysis of the parameters depending on different extraction scales was confirmed to be the WSI of CON within ±3% and the error range of PM within ±2%. Furthermore, the TP, TA, and C3G contents showed an error range within ±1%. The measurements of the sugar content, total acidity content, TP, TA, and C3G content of PM during a one to twelve-week storage period were significantly higher in PM than in CON. These results confirmed the possibility of mass production that can be applied in industry and provide basic data for producing highly functional food materials.

감귤부산물 산업화를 위한 건조효율 증진 및 기능성분 분석

김지영(Ji Yeong Kim),황인국(In Guk Hwang),김미진(Mi Jin Kim),최정숙(Jeong-sook Choe),임푸름(Pureum Im),김민아(Mina Kim),최애진(Ae-Jin Choi) 한국식품영양과학회 2024 한국식품영양과학회지 Vol.53 No.7