양파식초의 발효제조 및 제품의 생리활성

정은정,박혜진,차용준,Jeong, Eun-Jeong,Park, Hye-Jin,Cha, Yong-Jun 한국식품영양학회 2016 韓國食品營養學會誌 Vol.29 No.6

Commercialized production of onion vinegar, which has biological activities formed through alcohol and acetic acid fermentation, requires standardization. The objective of this study was to determine optimal conditions of sugar contents ($11{\sim}15^{\circ}Brix$) and agitation rate (100~300 rpm) of fermenter in the alcohol-acetic fermentation for producing onion vinegar. The alcohol and total acidity contents increased, whereas contents of total sugars decreased during alcohol fermentation. Contents of alcohol of 13 and $15^{\circ}Brix$ reactants were about 8% in 36 hr and total acidities of all samples were below 0.2% in 60 hr. During acetic fermentation, total acidity increased with highest value at 9 days (3.2% in 100 rpm), 10 days (4.1% in 200 rpm) and 8 days (4.3% in 300 rpm), respectively. From these results, sugar contents ($13^{\circ}Brix$) were measured for alcohol fermentation and agitation rate (300 rpm) for fast fermentation method of vinegar. The contents of total phenols, flavonoids and quercetin in onion vinegar were 33.3 mg/100 g, 3.0 mg/100 g and 2.0 mg/100 g, respectively. Onion vinegar showed an antimicrobial activity against Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Salmonella typhimurium, Escherichia coli and Enterobacter aerogenes. Antioxidant effect of onion vinegar was 26.23% in DPPH radical inhibition and 58.58% in superoxide dismutase like activity, respectively. Fibrinolytic activity was 1.51 plasmin unit/mL in onion vinegar. In conclusion, onion vinegar processed by alcohol and acetic fermentation had nutritional values and potential biological activities.

Size-exclusion chromatography법에 의한 식품 중 알긴산프로필렌글리콜 분석법 확립

정은정,최유정,이근영,윤상순,임호수,김용석,Jeong, Eun-Jeong,Choi, Yoo-Jeong,Lee, Gunyoung,Yun, Sang Soon,Lim, Ho Soo,Kim, Yong-Suk 한국식품위생안전성학회 2017 한국식품위생안전성학회지 Vol.32 No.5

HPLC-size-exclusion chromatography에 의해 가공식품에서 알긴산프로필렌글리콜의 함량을 분석하는 방법이 개발되었다. 알긴산프로필렌글리콜을 분석하기 위해 GF-7M HQ column과 LT-ELSD detector가 선정되었다. 알긴산프로필렌글리콜 분석을 위한 전처리 조건으로는 $20^{\circ}C$에서 150 rpm으로 3시간 동안 추출하는 방법이 선정되었다. 알긴산프로필렌글리콜을 5 농도(300, 500, 700, 1,000, and 1,500 mg/kg) 범위에서 검량선을 작성한 결과 직선성($R^2$)은 0.9873으로 측정되었다. HPLC system에 의한 알긴산프로필렌글리콜 분석시 검출한계(LOD) 및 정량한계(LOQ)는 각각 171.43 mg/kg 및 519.50 mg/kg이었다. Size-exclusion chromatography에 의해 얻은 회수율 및 변동 계수(coefficient of variation)는 각각 86.1~110.4% 및 4.1~13.5%이었다. 본 연구에서 개발된 HPLC-size-exclusion chromatography system을 적용하여 134 품목의 가공식품에서 알긴산프로필렌글리콜 함량을 분석하였다. 이 결과들은 이 방법이 가공식품에서 알긴산프로필렌글리콜 함량을 분석하는데 적용할 수 있는 방법이라는 것을 나타낸다. An analytical method for determination of propylene glycol alginate (PGA) in food products was developed by HPLC-size-exclusion chromatography. The GF-7M HQ column and LT-ELSD detector were determined by considering the instrumental analysis conditions for PGA analysis. The pretreatment method for the analysis of PGA was suitable for 3 hr extraction at $20^{\circ}C$ and 150 rpm according to the extraction temperature. Linearity ($R^2$) for the analysis of PGA was 0.9873 at calibration curve range of 300, 500, 700, 1,000, and 1,500 mg/kg (5 points). The limit of detection and limit of quantification of PGA on HPLC system was 171.43 and 519.50 mg/kg, respectively. The accuracy and coefficient of variation obtained by size-exclusion chromatography were 86.1~110.4% and 4.1~13.5%, respectively. By applying the HPLC-size-exclusion chromatography system, it was possible to analyze the contents of PGA in 134 different types of food products.

오미자 첨가 양파초음료 제조 및 항균·항산화 활성

정은정,차용준,Jeong, Eun-Jeong,Cha, Yong-Jun 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.1

Onion vinegar, which has an undesirable flavor and taste formed through alcohol and acetic acid fermentation, possesses additives that can improve sensory quality. Thus, the objective of this study was to present an optimized blending ratio using response surface methods for an onion vinegar beverage by adding Omija extracts. This study was performed to formulate an Omija-onion vinegar beverage (OOVB) and investigate its antioxidant properties and antimicrobiological effects. The experimental design was conducted using an optimal mixture model of response surface methodology which generated eighteen experimental trials with overall acceptance as the responses. According to the statistical analyses, OOVB demonstrated a ratio containing onion vinegar, water, brown sugar, apple extracts and Omija extracts of 10, 72.3, 4.4, 12.2 and 1.1 (weight ratio), respectively. The OOVB revealed desirable nutrition values (phenolics compounds 19.3 mg/100 g, total flavonoids 3.1 mg/100 g, quercetin 1.9 mg/100). The OOVB displayed antibacterial effects in Gram negative Enterobacter aerogenes, Escherichia coli, Salmonella typhimurium and Gram positive Staphylococcus aureus. The findings revealed that OOVB was 18% in DPPH radical inhibitionand 11% in superoxide dismutase-like activity thus, OOVB has nutritional value and good quality as well as potential biological activities for functional beverages.

초산 발효과정 중 양파착즙액 휘발성 향기성분 변화

정은정 ( Eun-jeong Jeong ),차용준 ( Yong-jun Cha ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.4

This research has attempted to investigate the volatile flavor compounds of onion products through acetic fermentation, and to create a natural beverage with beneficial biological properties which can also fulfill customer quality standards. Onion products (OAF (M): Onion extracts at five days of acetic fermentation, OAF (F): Onion extracts at ten days of acetic fermentation) were produced by acetic fermentation. Volatile flavor compounds from onion extracts, OAF (M) and OAF (F) were used by Mixxor liquid extractions and analyzed by GC/MSD. Compounds of 49, 75 and 69 were identified in onion extracts, OAF(M) and OAF(F) respectively. Among the major volatile flavor compounds classes, sulfur containing compounds (36.7%), acids (31.2%) and aldehydes (13.5%) in onion extracts were changed into acids (69.6%) and alcohols (24.6%) in OAF (M) and acids (80.6%) and alcohols (15.5%) in OAF (F). During acetic fermentation acetic acid, 1,3-butanediol (odorless) and 2,3-butanediol (onion flavor) increased remarkably, sulfur-containing compound such as 2,5-dimethylthiophene having anti-oxidant activities was detected by fermentation.

알코올 발효과정 중 양파착즙액 휘발성 향기성분 변화

정은정 ( Eun-jeong Jeong ),차용준 ( Yong-jun Cha ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.1

This study aimed to provide volatile flavor compounds of three onion products through thermal process and alcohol fermentation, to meet the quality standard of onion products. The identified components of onion extracts (OE) included 49 (18 sulfur-containing compounds, 5 alcohols, 8 acids, 3 ketones, 4 esters, 4 aromatic compounds, 2 aldehydes, 1 pyrazines and 4 miscellaneous compounds), and 55 (17 sulfur-containing compounds, 15 alcohols, 5 acids, 11 ketones, 3 aromatic compounds, 2 aldehydes and 1 pyrazine) in autoclave-sterilized onion extracts (SOE); and 69 (10 sulfur-containing compounds, 27 alcohols, 11 acids, 11 ketones, 6 esters, 1 aromatic compound and 3 pyrazines) in onion wine (OW), respectively. Among the major flavor classes, sulfur-containing compounds (36.8%), acids (31.3%) and aldehydes (13.6%) in OE were changed to alcohols (46.5%) and ketones (27.3%) in SOE whereas, alcohols (56.3%) and acids (26.6%) in OW. Moreover, 1,3-butanediol, 2,3-butanediol, and 3-hydroxy-2-butanone were highly detected in SOE whereas, acetic acid, 3-methylbutanol, 2-phenylethanol and 1,2,3-propanetriol in OW.

텃밭 공간을 통해 본 여성과 장소의 정치

정은정(Eun Jeong Chong),허남혁(Nam Hyuk Hur),김흥주(Heung Ju Kim) 한국농촌사회학회 2011 農村社會 Vol.21 No.2

이 연구는 지역공동체지원농업(CSA)의 여러 방식 중에서 전국여성농민회총연합의 "언니네텃밭" 사업을 사례로 하여 이의 특성과 정치사회적 의미를 분석한 것이다. 이 사업은 여성농민들이 주체적으로 나서서 여성들 간의 연대 사업을 성공적으로 추진하고 있다는 점에서, 한국의 여성농민운동사 뿐만 아니라 여성운동사에서도 중요한 사례라고 할 수 있다. 특히 "식량주권"의 논의를 확장시키고 이를 실현하려는 중요한 방법으로 꾸러미 사업을 전개한다는 점에서 강한 운동성과 지역성을 가지고 있는 사업이다. 이 논문의 분석 장치는 Escobar와 Harcourt가 제안한 여성과 장소의 정치(Women and the Politics of Place:WPP) 프레임이다. 이를 통해 "언니네텃밭" 사업의 주체인 여성농민들의 몸, 환경, 경제 영역의 차이와 다양성을 중점적으로 분석하였다. 여성 농민들은 이런 일련의 경험을 통해 몸의 재체화(reembodying), 환경의 재배태화(reembedding), 경제의 재지역화(relocalizing) 과정을 수행하고 있으며, 이러한 경험을 글로벌 차원의 지적·정치적 활동으로 연결시키고 있다. 무엇보다 "언니네텃밭" 사업은 "텃밭"이라는 가장 작은 장소에 기반을 둔 운동이지만, 이 작은 장소에서 도시의 여성소비자와의 연대를 바탕으로 식량주권을 실현함으로써 현재의 세계화된 먹거리체계를 생태적으로 재지역화하고자 하는 초국적 농민운동의 비전을 보여주었으며, 일상적으로 실천하고 있다는 점에서 의의를 찾을 수 있었다. 또한 "언니네텃밭" 사업은 지금까지 사회적 배태성과 운동성, 시장성과 도구성을 적절히 조화시킬 수 있었기 때문에 지속적으로 확장될 수 있었다. 추후 과제는 과연 "언니네텃밭" 사업이 지금의 약한 형태의 CSA로 남아 있을 것인지, 아니면 보다 강한 형태의 CSA로 발전할 것인지 여부이다. 그리고 이는 참여 주체들의 강한 동기부여와 역량강화(empowerment)에 의해 결정되는 매우 유동적인 주제가 될 것이다. This article analyses the characteristics and social meanings of the "sisters" kitchen garden` project of the Korean Women Peasant Association(KWPA), which is a kind of community supported agricultures(CSAs). Unlike other CSAs or box schemes in Korea, this project can be considered as a very important case in terms of the history of the women peasant movement as well as feminist movement in Korea, in that women peasants have been successful of this solidarity project as the main subjects. Most of all, this project is based on the strong social movement as KWPA approaches are based on food sovereignty concept. This article theoretically borrows the WPP(Women and the Politics of Place) frame suggested by Escobar and Harcourt, through which the differences and diversities of the body, environment, and economy sphere of the women peasants are analysed. Thay are performing the processes of reembodying of the bodies, reembedding of the environment, and relocalizing of the economy by their project experiences, which are connected to global intellectual·political activities, as the WPP frame suggests. This project is based on "kitchen garden" which is a small private place, but they envision and perform the global peasants movement everyday which is ecologically relocalizing the current global food system by realizing food sovereignty in terms of solidarity with urban women consumers from the small "kitchen garden". It could be extended because of the good balance between social embeddedness and progressiveness, marketness and instrumentalism. The next step is whether it remains to be a weak type of CSAs or it develops as an strong type of CSAs. That must be an highly fluid theme depending on the strong motivation and empowerment of the participating subjects.

반 데르 퀘켄 영화 형식의 해방적 성격 -영화 <존재의 얼굴(Face Value)>(1991)을 중심으로-

정은정 ( Eun Jeong Jeong ) 한양대학교 현대영화연구소 2011 현대영화연구 Vol.7 No.2

Johan Van Der Keuken(JVDK), who is a Dutch documentary filmmaker, has filmed several impressive documentaries. The themes of his films are quite extensive, but he has always been interested in political and existential problems such as human alienation in the capitalistic societies, poverty of the Third World, diaspora of minority groups. In order to deal with these themes, he has always searched for a new form of film. And his experiment in film form aims at liberation of image and sound from meaning or reality. JVDK`s <Face Value(1991)> is a film which is about people who live in 5 countries of Europe. Each character in this film, who is from many different racial, religious, economic-social groups, are expressed in the form of face close-up, voice-over, and collage(polyphony). And in the end, the film finally makes a big collage-portrait of europe which is made of many small portraits. In this way the film becomes a kind of ``Anthropology of Face``. In the film, JVDK breaks the conventional film grammar and try experimental forms of film such as polyphonous narratives, a dialectical collage of face close-up and voice-over, black screen, and free camera works etc. And by these new ways of filming, he liberates images and sounds. The liberation of image and sound makes the film a open space which can create various meanings endlessly. JVDK`s film form of liberation is an attempt to give film the autonomous power to create meanings endlessly by liberating image and sound.

유자 첨가 양파발효음료의 제조 및 생리활성

정은정(Eun-Jeong Jeong),차용준(Yong-Jun Cha) 한국생명과학회 2016 생명과학회지 Vol.26 No.5

양파식초는 양파특유의 냄새로 인한 관능적인 저하를 가지므로 양파의 불쾌치를 차폐할 수 있는 감미조향제의 선택이 요구된다. 이에 본 연구는 중심합성계획에 따른 반응표면분석을 통하여 감미조향제(유자착즙액, 사과농축액 및 황설탕)의 첨가량을 결정하였다. 즉 독립변수를 달리한 각 실험조건을 다섯 단계로 부호화 하고 실험설계 18조건(8개 요인실험점, 6개의 축점, 4개의 중심점)에 따라 기호도검사(9점 평점법)를 실시하여 중심합성법의 종속변수로 선정하여 유자 첨가 양파발효음료(양파식초 : 용수 : 황설탕 : 사과농축액 : 유자착즙액 = 6.0 : 77.6 : 4.9: 9.2 : 2.3(w/w비율))를 제조하였다. 최적 배합조건에서 제조된 유자 양파발효음료의 phenolic compound, total flavonoid, quercetin 및 생리활성(항균성, 항항산화성, 항혈전용해능) 분석결과 총 phenol함량은 14.8 mg/100 g, total flavonoids의 함량 2.6 mg/100 g, quercetin 함량은 1.4 mg/100 g으로 측정되었다. 유자 첨가 양파발효음료는 Staphylococcus aureus, Salmonella typhimurium, Escherichia coli 및 Enterobacter aerogenes 4종의 균에서 항균성을 가졌고 DPPH 라디칼 소거능에서는 18.2%, SOD 유사활성에서는 11.5%의 활성을 나타내었다. 따라서 본 연구로 개발된 유자 양파발효음료는 원료인 양파로부터 기인되는 영양성분 및 발효과정에서 생성되는 각종 유기산으로부터 복합적인 생리활성이 기대되는 제품으로 사료된다. Onion vinegar has an undesirable flavor and taste that results from alcohol and acetic acid production from fermentation. In this study, we have used onion vinegar to develop an onion vinegar beverage with better sensory quality. The objective of this study was to determine the optimum blending ratio by using response surface methods to produce an onion vinegar beverage containing Yuza (Citrus junos Sieb ex Tanaka). The optimal formula for a fermented onion beverage was determined using a central composite design by the response surface methodology. The independent variables were obtained by regression analysis of the reaction surface of brown sugar, apple extracts and Yuza extracts. The optimum mixing ratio for onion vinegar:water:brown sugar:apple extracts:Yuza extracts was 6.0:77.6:4.9:9.2:2.3 (w/w). The actual overall acceptance was 7.08 under optimum conditions, which was close to the maximum predicted value of 6.96. The concentration of phenolic compounds, total flavonoids, and quercetin present in the onion vinegar beverage was 14.8 mg/100 g, 2.6 mg/100 g and 1.4 mg/100 g, respectively. The onion vinegar beverage showed antimicrobial activity against Staphylococcus aureus, Escherichia coli, Salmonella typhimurium and Enterobacter aerogenes. It also showed antioxidant effects, with a DPPH radical inhibition rate of 18.2% and superoxide dismutase (SOD)-like activity of 11.5%. In conclusion, the onion vinegar beverage described here seems to have nutritional value and potential biological activity.

12ㆍ13세기 개경의 영역 확대와 郊外 편제

정은정(Jeong Eun-Jeong) 부산경남사학회 2008 역사와 경계 Vol.67 No.-

In the 12th century kings of the Goryeo Dynasty sought for solutions to recover public order in many ways. A tiled roof in the capital of the Dynasty was built to be a landscape in distinctive and complex ways. After the mid of the period, the Dynasty's countermeasures which dealt with the prevailed social crises were the expansions of suburbs of the city Gaegyenong, managing of dispositions of government officials, counterplan about it's people. For example, bestowing the miscellaneous affairs for religious service, honored goings of Crown princes or Queens and so on. Therefore, it seems that the places of national religious services had been spreaded from the inner city of the capital to space of it's suburbs. It was necessary to built the convenient facilities for the honored goings of Kings and their suites since the temples of the nation had been constructed more in suburbs. The public works was done by the government and bridges and shortcuts were built or repaired by the private sectors. With this, the problems of dualistic landscape between urban and rural were resolved. The space of the outskirts of the Capital in 20 kilometers was organized to be the province of Gaegyeong. In outskirts, demand increase of engineering work and means of living were led to mixed residence of the migrants in the Gaegyeong. Futhermore, large increased migrants around 12th century were people who had been starved in rural areas and moved from there. But it was possible for them to live in the capital as the settlement people. This is supported by the evidences that the measures of the migrants was taken by the Goryeo Dynasty government or the cases that compulsory labor of defense for village were reorganized. The migrants lived in suburbs of the capital or became the farm slavery of the Gaegyeong government. They were put in the census registration of the Gaegyeong and also were forced to compulsory labor of defense for village as their status were raised. As many people had lived in the Gaegyeong and city institutions had increased, the landscape of the suburbs were formed. The management of increased areas of the capital were led to construct defend institutions of the City in the middle of the Goryeo Dynasty and build a inner-castle in the late of the Goryeo Dynasty. Their attentions were the estabilshment of the Sameondogam, construction of the Geougsung-go-su-tan-cul-go and inner-castle, repair of boundary gate and reorganizing of the province of the Gaegyeong.

가열조리한 오만둥이된장찌개의 휘발성 향기성분

정은정(Eun-Jeong Jeong),조우진(Woo-Jin Cho),차용준(Yong-Jun Cha) 한국생명과학회 2008 생명과학회지 Vol.18 No.11

오만둥이된장찌개의 가열조리에 따른 열유도반응물질을 규명하여 오만둥이를 이용한 가공기술의 기초자료를 제공하고자 향기성분을 분석하였다. 총 128종의 휘발성 향기성분은 에스테르류(16종), 방향족화합물류(14종), 함질소화합물류(11종), 알콜류(34종), 테르펜류(5종), 카르보닐화합물류(23종), 퓨란류(4종), 탄화수소류(13종), 산류(5종) 및 기타화합물류(3종)로 구성되어 있었다. 된장의 향기성분은 방향족화합물, 알콜류 및 산류의 순으로 많았고, 가열 반응 후 pentanoic acid (불쾌취)는 감소하였으며 열유도 화합물인 furfural을 주로 한 퓨란류가 약 2배로 증가하였다. 오만둥이의 향기성분은 decenol, 2,6-dimethylheptanol 및 octanol이 주된 성분인 알콜류, 탄화수소류 및 방향족화합물 순으로 많았다. 가열 반응 후에는 pentanol의 함량이 증가하였고, 함질소아미노산과 카르보닐화합물의 열유도화합물인 2-acetyl-2-thiazoline 및 benzothiazole과 같은 함황고리화합물이 생성되었다. 오만둥이 된장국에서는 오만둥이에서 유리되는 decenol 및 2,6-dimethylheptanol을 주로한 알콜류, 방향족화합물, 탄화수소류 및 된장가열 후 생성된 benzeneacetaldehyde가 주된 카르보닐 화합물이 많았다. 즉 오만둥이 된장국은 독특한 오만둥이 향을 함유한 동시에 된장의 구수한 향미를 보유함을 알 수 있었다. For useful basic data in developing of Omandungi (Styela plicata) processed products, volatile flavor compounds were analyzed to identify the key reaction flavor compounds induced through heat treatment (100℃, 10 min) in Omandungi -Doenjang (soybean paste) soups and stew. A total of 128 flavor compounds were identified and composed mainly of esters (16), aromatic compounds (14), N-containing compounds (11), alcohols (34), terpenes (5), carbonyl compounds (23), furans (4), hydrocarbons (13), acids (5) and miscellaneous compounds (3). Three groups including aromatic compounds, alcohols and acids were detected in high amounts in Doenjang. However, the levels of C4-C6 series acids (i.e., pentanoic acid having off-flavor) decreased by cooking (100℃, 10 min), whereas that of furans (i.e., furfural) as heat induced compounds increased 2 times. Alcohols were detected the major group in Omandungi and followed by hydrocarbons and aromatic compounds in that order. In particular, 3 compounds including decenol, 2,6-dimethylheptanol and octanol were the major alcohols of Omandungi. By cooking, the compounds known heat-induced compound, 2-acetyl-2-thiazoline and benzothiazole, were newly formed in Omandungi-Doenjang stew. The alcohols (i.e., decenol, 2,6-dimethylheptanol), hydrocarbons and aromatic compounds derived from Omandungi were supposed to enhance a seafood-like flavor in Omandungi-Doenjang stew.