다시마 조체의 연화를 위한 첨가제의 효과

정인학,이경선,이강호,JEONG In-Hak,LEE Kyung-SEON,LEE Kang-Ho 한국수산과학회 1994 한국수산과학회지 Vol.27 No.2

다시마는 식품으로서 우수한 기능과 영양을 가지고 있지만 조체가 강인하여 제대로 식생활에 이용되지 못하고 있다. 본 연구는 동해산 다시마의 원료학적 특성과 다시마 조체를 연화할 수 있는 방법을 연구하여 다양한 다시마가공품의 개발로 소비를 촉진시키고자 하였다. 동해산 다시마는 회분이 건조중량으로 $34.74\%$ 함유되어 있는 훌륭한 무기질원이며 탄수화물이 $50.5\%$로 매우 높고 거의 대부분이 비소화성 성분으로 훌륭한 다이어트 식품이 될 수 있다. 유리 아미노산으로 Glutamic acid가 $2340mg\%$으로 매우 높게 함유되어 있는 우수한 조미재료이다. 다시마 조체의 연화에 중조는 크게 효과가 없었으나 초산과 인산염이 효과가 컸다. 초산은 $0.3\%$ 농도에서 1시간 자숙에 0.160kg/mm(${\pm}0.0494$), 2시간 자숙에 0.099kg/mm(${\pm}0.0207$) 값을 보여 충분한 연화에는 1시간 이상이 요구되었다. 인산염은 $0.2\%$에서 30분 처리만으로도 0.165kg/mm(${\pm}0.0540$)값을 보여 탁월한 연화효과를 나타내었다. 이상의 결과를 종합하면 다시마는 장시간 가열에 의해서도 상당한 수준까지 연화시킬 수 있으나 장시간 자숙처리는 다시마 조체 중에 함유되어 있는 $K^+,\;Ca^{2+},\;Mg^{2+},\;Na^+$ 등의 미네랄의 손실을 초래하게된다(좌등 등, 1981). 따라서 식초, 인산염 등을 적절히 사용하여 단시간에 연화를 완료시키는 가공방법이 바람직할 것이다. The hardness of kelp(Laminaria japonica) blade is a major deterrent to mass consumption in spite of its value as food. For improvement of kelp products as a special product of 'Donghae', the effect of additives on softening of kelp blade was studied. Kelp was composed of $34.74\%$ ash, $50.5\%$ carbohydrates, $4.81\%$ lipids and $9.98\%$ proteins on a dry weight basis. Glutamic and Aspartic acid are the principal free amino acids with percentage compositions of $2340mg\%\;and\;1650mg\%$ respectively of the $4719mg\%$ of total free amino acids. The softening effects of acetic acid and commercial mixed polyphosphate are more effective than that of monosodium carbonate. Boiling for more than 1hr was necessary for adequate softness of kelp blade in $0.3\%$ acetic acid solution. But, the kelp blade were softened more satisfactorily to 0.165kg/mm for only 30 min boiling in $0.2\%$ phosphate solution, and it is equal to boiling in $0.3\%$ acetic acid for 1hr.

김치양념과 유기산을 이용한 소형 적색육어 조미숙성제품 개발 1. 꽁치 조미제품의 숙성 중 화학적 변화

정인학,임영선,JEONG In-Hak,LIM Yeong-Seon 한국수산과학회 2001 한국수산과학회지 Vol.34 No.4

소형 적색육어의 소비기호에 부정적으로 작용하고 있는 잔뼈를 연화시켜 제거하고 비린내를 저감시키기 위하여 대표적인 소형 적색육어인 꽁치, Cololabis saira를 김치양념과 유기산 그리고 미강을 첨가하여 $5\pm0.5^{\circ}C$에서 60일 동안 숙성시키면서 15일 간격으로 숙성 중 화학적 변화를 검토하였다. 마른간이 물간에 비해 염침투도 및 탈수도가 높아 조미양념과의 평형이 15일 정도 빨랐으며, 그로 인해 숙성 중 pH가 높고, 휘발성염기질소함량과 TBA가가 낮아 조미숙성제품 제조시 염 첨가방법은 마른간이 적합하였다. 마른간에 미강을 첨가한 제품은 첨가하지 않은 제품에 비해 미강에 함유되어 있는 아미노산이 제품으로 이행되어 정미성분의 함량을 나타내는 아미노태질소가 높았고, 단백질 산패억제 및 미강의 carotenoid와 tocopherol 둥의 항산화물질에 의한 지질산화 억제효과도 있어 저이용 자원의 활용 증대측면에서 상업적 제품화가 기대된다. In order to promote the consumption of small red muscle fish, such as saury, sardine, herring, etc., a new conditioning technique to soften backbone and small bones was investigated by using kimchi seasoning ingredients and organic acids. In the conditioning process, various chemical changes were examined during 60 days at 15 days intervals, The decrease of moisture content and the increase of salt concentration in seasoned fish meat were good correlated respectively. In the dry salt conditioning, the moisture content was more rapidly decreased than wet salt conditioning. The pH of fish meat during conditioning were more slowly decreased in dry salting than in wet salting. The VBN contents were suppressed under 30 mg/100 g in dry salt conditioning during 60 days at $5^{\circ}C$. The addition of rice bran in dry salting was effective on retarding lipid oxidation because the TBA value was most effectively retarded.

사립학교법 개정은 혁명이 아니라 개혁의 대상이다

정인학,Jeong, In-Hak 한국대학교육협의회 2004 大學敎育 Vol.132 No.-

기여입학제 아직은 이르다

정인학,Jeong, In-Hak 한국대학교육협의회 2001 大學敎育 Vol.112 No.-

내부가열을 이용한 보장성어육(고등어) 연제품의 가공 및 제품개발에 관한 연구 2. 제품저장중의 품질변화

이강호,이병호,유병진,서재수,조진호,정인학,제외권,LEE Kang-Ho,LEE Byeong-Ho,You Byeong-Jin,SUH Jae-Soo,JO Jin-Ho,JEONG In-Hak,JEA Yoi-Guan 한국수산과학회 1984 한국수산과학회지 Vol.17 No.5

In previous paper(Lee et al., 1984), preparation formula and processing conditions of the fish meat (mackerel) paste using dielectric heating were described, that included the proper shape and size of product and the conditions of dielectric heating, hot air dehydration, and heating with electric heater to yield the minimum expansion and case hardening during heating and to controll the final rater activity of 0.86 to 0.83 accompanying with a complete reduction of viable cells and good texture. In present study, changes in VBN, pH, total plate count, water activity, texture, the loss of available lysine, color indexes, TBA value, and the content of TI were determined to assess the quality stability and shelf-life of the product during the storage for 35 days at $5^{\circ}C\;and\;25^{\circ}C$, respectively. And the effect of vacuum sealing and hot water treatment before storage on the storage stability of product was also mentioned. As the product was vacuum packed in K-flex film bag, heat treated in boiling water for 6 minutes, and stored, water activity was maintained 0.86 to 0.84 for 35 days regardless of storage temperature, and the increase of total plate count was negligible in case of $5^{\circ}C$ storage while tended to gain slightly after 25 days at $25^{\circ}C$ storage. Changes in VBN was also minimum with an increase of 1.5 mg/100g at $5^{\circ}C$ and 7.0mg/100g at $25^{\circ}C$, but in case of unpacked sample, it was 24.5mg/100g at $5^{\circ}C$ and 42.4 mg/100g at $25^{\circ}C$ even after 7 days. In textural property hardness tended to increase after 28 days and folding test score was down to A or B from AA grade. The loss of available lysine was $7.5\%\;at\;5^{\circ}C$ and $17.0\%\;at\;25^{\circ}C$ but brown color was not deeply developed as the color index score indicated. TBA value was not increased at $5^{\circ}C$ while it tended to increase rapidly after 30 days at $25^{\circ}C$. Changes in TI content was not obvious except that it showed a tendency of increase at the end of storage as well as in the change of lysine and TBA value. It is concluded from the results that the quality of the product, pasteurized and water activity controlled by dielectric heating, and vacuum packed in K-flex film would be stable for more than 35 days at $5^{\circ}C$ and at least 25 days even at room temperature.

김치양념과 유기산을 이용한 소형 적색육어 조미숙성제품 개발 2. 꽁치 조미숙성제품의 관능적 품질평가

임영선,정인학,LIM Yeong-Seon,JEONG In-Hak 한국수산과학회 2001 한국수산과학회지 Vol.34 No.4

소형 적색육어 중 꽁치, Cololabis saira를 김치와 같은 산성의 조미양념에 담금$\cdot$숙성하여 어육 및 등뼈의 연화와 잔뼈의 감소를 통해 whole 상태로 어린이도 뼈에 대해 아무런 걱정 없이 식용할 수 있도록 기호성이 있는 새로운 가공품을 제조하였다. 마른간 제품에 비해 물간 제품은 숙성 중 신맛, 부패취 및 조직의 과도한 연화로 인해 관능적 품질변화가 나빠졌으며, 이러한 요인들은 조리 후에도 여전히 남아있어 조미숙성제품 제조시 염 첨가방법은 마른간이 적합하였고, 구운 제품이 자숙한 제품에 비해 육즙의 유출량이 적은 관계로 모든 항목에서 관능적 기호도가 높아 조리법은 구이법이 적합하였다. 숙성 60일 후 물간 제품의 주요 유리아미노산은 histidine, leucine, glutamic acid, alanine, valine 등으로 나타났으며, 미강 첨가유무에 관계없이 마른간 제품에서는 histidine, glutamic acid, arginine, leucine, alanine 등으로 나타나 염첨가방법에 따른 유리아미노산 조성의 차이를 보였다. 마른간을 하고 미강을 첨가한 제품은 첨가하지 않은 제품에 비해 색택, 맛, 조직감이 향상되어 관능적 기호도가 가장 높았다. 유리아미노산 총량, 정미성 아미노산 함량, 잔뼈의 감소 및 등뼈 강도의 연화 개선 능도 첨가하지 않은 제품보다 높아 조미숙성제품 제조시 마른 간을 하고 미강을 첨가하는 것이 저이용 자원의 활용 측면에서 상업적 제품화가 기대된다. In odor to improve preference to small red muscle fish such as saury, sardine, herring, etc., a new seasoning and conditioning process was experimented using kimchi seasoning ingredients and organic acids. The sensory profiles during 60 days of conditioning at $5^{\circ}C$ showed better results in dry salting than in wet salting. The additions of rice bran in dry salting gave advantageous effect on the sensory evaluation of conditioned saury with kimchi seasoning. The counts of remained fine bones and hardness of backbones after 60 days of conditioning were about $50\%\;and\;23\%$ in wet salted product, and $38\sim41\%$ and $11\sim14\%$ in dry salted product respectively, as compared to raw saury, The decomposition of protein to amino acids was more severe in wet salted product than in dry salted product. Histidine, leucine, glutamic acid, alanine, and valine in order were abundant in wet salted product, but histidine, glutamic acid, arginine, leucine, and alanine in order were contained plentifully in dry salted product.

적색육어류의 고도불포화지질의 이용에 관한 연구 1. 정어리${\cdot}$고등어의 부위별 지질함량 및 지방산 조성의 계절적 변화

이강호,이병호,정인학,서재수,정우진,김충곤,LEE Kang-Ho,LEE Byeong-Ho,JEONG In-Hak,SUH Jae-Soo,JUNG Woo-Jin,KIM Chung-Gon 한국수산과학회 1986 한국수산과학회지 Vol.19 No.5

As the first part of the studies on utilization of polyunsaturated lipids in red muscled fishes like sardine (Sardinops melanosticta) and mackerel (Scomber japonicus), lipid distribution in body sections, whole body, meat, viscera, skin, and head, lipids, polar and nonpolar, and fatty acid composition of the oils obtained from these body sections, and seasonal variations in fatty acid composition, particularly in the content of polyenoic acids, EPA and DHA, were determined, The content of total lipids was ranged $22.2\%\;to\;27.2\%$ in case of sardine without broad difference between body sections, while in case of mackerel $36.7\%\;to\;38.8\%$ unevenly in skin and head. The lipids of both fish were composed of more than $80\%$ of non-polar lipid and there was not much differences in the fatty acid composition between the lipids, polar and non-polar. The major fatty acids of the lipids were $C_{14:0},\;C_{16:0},\;C_{18:0},\;C_{16:1},\;C_{18:1},\;C_{20:1},\;C_{20:4},\;C_{20:5},\;and\;C_{22:6}$, and these acids, $C_{18:1},\;C_{16:0},\;C_{22:6},\;C_{18:0},\;C_{20:5},\;C_{14:0},\;C_{16:1}$, were in high quantity in order. Seasonal variation in fatty acid composition of sardine oil did not show any great variety between sections. There was a tendency in general that saturated and monoenoic acids began to decrease in winter and showed the minimum in April; hereafter get to increase again, while polyenoic acids showed the maximum in April. Both $C_{20:5}\;and\;C_{22:6}$ acids were high in the season of April to July. Variation in fatty acid content was in a width of $8\%$ for saturated, $5\%$ for monoenoic, and $12\%$ for polyenoic acid. $C_{20:5}\;and\;C_{22:6}$ acid were varied in $9.4\%\;and\;9.8\%$, respectively. In case of mackerel oil, seasonal variation tended same as in sardine oil except the fact that the saturated and monoenoic acid decreased to the minimum in the term of April to July in which the polyenoic acid content was also higher marking $27.3\%\;to\;36.1\%$ in average. Fatty acid variation was in a range of $6.3\%$ for saturated, $8.3\%$ for monoenoic, and $13.8\%$ for polyenoic acid but variation of $C_{20:5}\;and\;C_{22:6}$ acid was 4, $3\%$ and 3, $4\%$ respectively. When fresh sardine was stored for 10 days at $5^{\circ}C$, oxidation was rapidly initialed and consequently resulted in fast loss of $C_{20:5}\;and\;C_{22:6}$ acids. It is concluded from the results that the catch of sardine and mackerel in the season of April to June would be adequate for the preparation of polyunsaturated lipid condenced oil in regard to sectional lipid distribution and its variation in seasons.

다시마 alginate 점도 및 금속이온 결합능에 미치는 추출조건의 영향

유병진,임영선,정인학,You Byeong-Jin,IM Yeong-Sun,JEONG In-Hak 한국수산과학회 1998 한국수산과학회지 Vol.31 No.2

In order to investigate the physical properties of alginate extracted from sea tangle, Laminaria app., under various conditions, viscosity and binding capacity of metal ion (BCMI) of alginate were measured. The higher concentrations of sodium carbonate and the longer extracting time became, the lower apparent viscosity and BCMI were. BCMI in alginate reached maximum at the concentration of 0.06M metal ion. The BCMI of $Pb^{++}$ ion was the highest but $Cu^{++}$ ion was the lowest in the five metal ions. BCMI was increased in proportion as increase of viscosity in alginate. 추출조건에 따른 다시마 alginate의 성질을 조사하기 위해 추출용매인 $Na_{2}CO_{3}$의 농도를 $1\%,\;3\%$, 및 $5\%$로 조절하고, 추출시간을 1, 3, 5 및 10시간으로 하였을 때 각 추출조건에서 추출된 alginate의 점도변화와 금속이 온 결합능을 측정하였다. $Na_{2}CO_{3}$의 농도가 높을수록 추출시간이 길어질수록 alginate의 겉보기 점도 및 금속이온과의 결합능은 감소하였다. Alginate 의 최대 금속이온 결합능을 나타내는 이온농도는 0.06M, $25m{\ell}$였다. Alginate의 금속이온과의 결합능은 $Pb^{++}$이 가장 높았고, $Cu^{++}$이 가장 낮게 나타났다. Alginate의 점도가 증가할수록 alginate의 금속이온 결합능도 증가되었다.

마이닝 시스템을 위한 전원 공급 장치의 새로운 역률 제어 기법

이동윤(Dong-Yun Lee),석원엽(Won-Yeop Seok),최민환(Min-Whan Choi),박상호(Sang-Ho Park),황진호(Jin-Ho Hwang),정인학(In-Hak Jeong) 산업기술교육훈련학회 2020 산업기술연구논문지 (JITR) Vol.25 No.1

In this paper, we propose a novel power-factor control technique that regulates the input power factor and output voltage in accordance with the number of GPUs (Graphics Processing Unit) for digital currency mining. This technique is applied in order to control the power factor of the input side of the power supply system and supply power to the mining system. The proposed new power-factor control technique has the advantage of reducing the switching loss of the rectifier side of the power supply for the mining system by controlling the conduction angle through which the current at the input side of the rectifier is conducted. The control principle of the proposed new power-factor control technique is described in detail by applying the technique to a power supply of a mining system consisting of a plurality of GPUs, and its validity is verified through numerous simulations.

적색육어류의 고도불포화지질의 이용에 관한 연구 4. 정제정어리유의 식용유중의 첨가 및 저장중의 고도불포화지방산의 안정성

이강호,정인학,서재수,정우진,유병진,LEE Kang-Ho,JEONG In-Hak,SUH Jae-Soo,JUNG Woo-Jin,YOU Byeong Jin 한국수산과학회 1988 한국수산과학회지 Vol.21 No.4

As a part of the studies on effective utilization of polyunsaturated lipids in sardine (Sardinops melanosticta), when the refined sardine oil was mixed with soybean and other vegetable oils storage stability and the effect to the quality of the product was investigated. Addition of 1 volume of refined sardine oil to 4 volumes of soybean oil was recommended to yield 3 in P/S ratio and 1.5g of eicosapentaenoic and docosahexaenoic acid per 40g of the mixed oil for a good storage stability and as a dietary source of EPA requirement for atherosclerotic disease. When the unpurified vegetable oils, sesame oil and perilla oil, were mixed with the same volume of refined sardine oil the content of n-3 fatty acids was increased to $13.36\%\;and\;30.65\%\;%\;from\;0.27\%$ in sesame oil and $29.72\%$ in perilla oil. The n-3/n-6 ratios were also raised to 0.476 and 1.433 from 0.006 and 0.876. And these mixed oils were more stabilized than the refined sardine oil during storage at $30^{\circ}C$.