참기름의 회분식 착유의 최적화

민용규(Young-Kyoo Min),정헌상(Heon-Sang Jeong) 한국식품영양과학회 1995 한국식품영양과학회지 Vol.24 No.5

참기름의 회분식 압착 최적화와 압착요인들의 상호관계를 구명하기 위하여 생참깨와 볶은 참깨를 온도(30, 40, 50, 60℃), 압력(10, 30, 50, 70㎫), 압착 시간(5, 7, 9, 11min) 및 수분 함량(2.5, 4.5, 6.5, 8.5%) 별로 압착하였다. 추출율은 수분 함량 2.5~4.5%, 30~50℃, 30~50㎫일 때 높았으며, 수분 함량을 4.5% 이상으로 증가시키면 급격히 감소하였다. 최적 조건은 생참깨가 온도 40.1℃, 압력 54.4㎫, 압착 시간 21.7분, 수분 함량 1.3%이었으며, 볶은 참깨는 각각 44.4℃, 37.8㎫, 14.4분, 2.52%이었다. 최적 조건에서의 추출율은 생참깨가 84.6%, 볶은 참깨가 81.7%이었다. 통계분석 결과 수분 함량이 기름의 추출율에 가장 큰 영향을 미쳤으며, 그 다음으로는 압력, 온도 순이었다. 상호작용 효과는 압력×수분 함량, 온도×수분 함량, 온도×압력의 영향이 컸다. 온도(T), 압력(P), 압착 시간(D) 및 수분 함량(M)과 기름 추출율(Y) 간에는 생참깨가 Y=18.20+35.66P+24.52M-4.45P²-1.20TM-4.02PM-6.62M², r²=0.89, 볶음참깨가 Y=117.93+16.40P-58.61M-2.75P²+1.79TM-1.65PM+7.160M², r²=0.91의 관계를 보였다. In order to optimize the batch expression of sesame oil, recovery of expressed oil (REO) from roasted and unroasted sesame seeds were observed at different temperature, pressure, pressing duration and moisture content, and relationship between REO and effects of expression factors were analysed. REO was high at 2.5~4.5% moisture content, 30~50℃ and 30~50㎫, and decreased abruptly with increasing moisture content above 4.5%. The optimum temperature, pressure, pressing duration and moisture content were 40.1℃, 54.4㎫, 21.7min and 1.3% for unroasted seeds and 44.4℃, 37.8㎫, 14.4min and 2.52% for roasted seeds, respectively. REO in optimum condition was 84.6% in unroasted seed and 81.7% in roasted seed. From the statistic analysis between effects of expression factors and REO, importance of their effects was decreased in the order of moisture content, pressure, temperature and pressing duration. And also interaction effects were high in pressure×moisture content, temperature×moisture content and temperature pressure. The multiple regression equation between REO(Y) and temperature (T), pressure(P), moisture content(M), and pressing duration(D) were as follows ; Y=18.20+35.66P+24.52M-4.45P²-1.20TM-4.02PM-6.62M², r²=0.89 for unroasted sesame seed, Y=117.93+16.40P-58.61M-2.75P²+1.79TM-1.65PM+7.16M², r²=0.91 for roasted sesame seed.

채소의 양이 쥬스의 압착에 미치는 영향

정헌상,민용규 ( Heon Sang Jeong,Young Kyoo Min ) 한국산업식품공학회 1997 산업 식품공학 Vol.1 No.2

약용주의 증류와 품질특성

정헌상,조중건,민용규,Jeong, Heon-Sang,Cho, Jung-Gun,Min, Young-Kyoo 한국응용생명화학회 1996 Applied Biological Chemistry (Appl Biol Chem) Vol.44 No.3

6종의 약재(사삼, 길경, 작약, 당귀, 황기, 천궁)를 첨가하여 발호시킨 발효액을 증류하여 얻은 발효약용 증류주와 증류장치에 약재를 충전하고 약재를 첨가하지 않은 발효주(대조구)를 증류하여 얻은 약재충전 증류주의 증류 및 품질특성을 조사하였다. 발효약용 증류주와 대조구의 pH는 증류가 진행되면서 감소하였으며, 약재충전 증류주는 증류초기($1{\sim}4$분액)에 $0.05{\sim}0.97$의 완만한 증가를 보이다가 그 이후 부터 $0.92{\sim}0.98$의 많은 감소를 보였다. 평균 pH는 작약이 5.70으로 가장 높았으며, 길경이 4.37로 가장 낮았다. 약재충전 증류주의 흡광도는 $1{\sim}4$분액에서 $0.60{\sim}1.59$의 많은 감소를 보였고 그 이후 부터는 $0.19{\sim}0.54$의 완만한 감소를 보였다. 분액별 알코올농도와 증류속도는 증류가 진행되면서 감소하였으며, 대조구 보다 낮고 느렸다. 증류속도는 약재의 종류와 원주의 알코올 농도에 따라 다르게 나타났으며, 평균 증류속도는 당귀 및 대조구가 $0.102\;m{\ell}/sec$로 가장 빨랐고 길경이 $0.073\;m{\ell}/sec$로 가장 느렸다. 약재충전 증류주의 지표성분중 작약의 peaoniflorin은 5분약에서 293 mg%로 가장 많이 추출되었으며, 당귀의 decrusin은 1분액에서 3514 mg%로 가장 많이 추출되었다. 약재충전 증류주의 경우 약재의 지표성분중 작약은 41.3% 그리고 당귀는 20.5%가 추출되었다. 관능검사 펄과 품질은 황기주가 가장 좋았으며, 그 다음으로는 당귀, 길경주 순이었다. Korean general medicinal herbs-sasam, gilkyung, jakyak, danggwi, hwangki, and chunkung-were added In the normal brewing procedure as a raw material or in the distilling procedure as a packing material. The distillates from the former procedure and those from the latter procedure were compared in quality and distillation properties. As distillation proceeded, pH of the medicinal herb wine distillate and the control(not added herbs) distillates were decreased, whereas that of the herb packing distillate was increased slowely of $0.05{\sim}0.97$ during $1{\sim}4$ fractions and decreased remarkably of $0.92{\sim}0.98$ afterward. Average pH was the highest of 5.70 in jakyak and lowest of 4.37 In gilkyung. Absorbances of the herb Packing distillate were decreased rapidly of $0.60{\sim}1.59$ in the $1{\sim}4$ fractions but slowely of $0.19{\sim}0.54$ in the next fractions. During distillation both fractional alcohol concentration of the distillates and distillation rate were decreased. Their values were decreased more slowly than the control. Distillation rates of medicinal herb wine distillate were varied by medicinal herb varieties and alcohol concentration of fermented wine. Danggwi and control showed the highest average distillation rate as $0.12\;m{\ell}/sec$ and gilkyung the lowest value as $0.073\;m{\ell}/sec$. Maximum concentration of index component, paeoniflorin of jakyak was observed as 293 mg% in the 5th fraction of herb packing distillate and decrusin of danggwi as 3514 mg% In the 1st fraction of herb packing distillate. The extraction rate was 41.3% for paeoniflorin and 20.5% for decrusin. From sensory evaluation, the highest overall Qualify was observed in the medicinal herb wine distillate of hwangki added wine, the next in those of danggwi and jakyak added wine.

저온압출방법이 호화 쌀가루 팽화물의 물리적성질과 기공구조에 미치는 영향

정헌상 ( Heon Sang Jeong ),민용규 ( Young Kyoo Min ),( Romeo T. Toledo ) 한국산업식품공학회 2002 산업 식품공학 Vol.6 No.2

보리와 귀리의 품종 및 입도 분획별 β-glucan 함량

정헌상(Heon-Sang Jeong),강태수(Tae-Su Kang),정익수(Ick-Soo Jung),박희정(Hee-Joeng Park),민용규(Young-Kyoo Min) 한국식품과학회 2003 한국식품과학회지 Vol.35 No.4

가스주입시 팽화 쌀가루의 물리적 특성

정헌상 ( Heon Sang Jeong ),민용규 ( Young Kyoo Min ),( Romeo T. Toledo ) 한국산업식품공학회 2002 산업 식품공학 Vol.6 No.2

몇가지 약초침출주의 제조

민용규(Young-Kyoo Min),정헌상(Heon-Sang Jeong) 한국식품과학회 1995 한국식품과학회지 Vol.27 No.2

몇가지 채소류의 압축 및 비압축 특성

민용규(Young Kyoo Min),정헌상(Heon Sang Jeong) 한국식품과학회 1997 한국식품과학회지 Vol.29 No.2

들깨종자의 압착착유에 미치는 온도와 수분함량의 상호작용 효과

민용규(Young Kyoo Min),정헌상(Heon Sang Jeong) 한국응용생명화학회 1994 Applied Biological Chemistry (Appl Biol Chem) Vol.37 No.1

In order to elucidate the interaction effect between temperature and moisture content on the oil expression of perilla seed, recovery of expressed oil (REO) and volumetric strain of pressed cake (VSPC) of both roasted and unroasted perilla seeds were observed at different temperatures of 30, 40, 50 and 60℃, and different moisture contents of 2.5, 4.5, 6.5 and 8.5% (w.b). And duration of press was 11 min and applied pressure was 50 ㎫. At the low temperature REO and VSPC of roasted and unroasted perilla seed increased in high moisture content and at the high temperature those increased in low moisture content. But REO and VSPC at 8.5% moisture content were decreased without relation to temperature. From the analysis of variance between expression factors and REO and VSPC, temperature and moisture contents showed high significance. Also the interaction effect between temperature and moisture content was higher than temperature. In our experimental conditions, the highest interaction effect between expression factors was observed in the range of 2.5∼4.5% of moisture content in all temperatures. The maximum REO of unroasted perilla seeds was observed as 84.4% at 2.5% of moisture content and 60℃, and that of roasted one was as 84.3% at 6.5% of moisture content and 30℃.

백하주의 증류조작에 관한 연구

민용규(Young Kyoo Min),윤향식(Hyang Sik Yun),정헌상(Heon Sang Jeong) 한국응용생명화학회 1994 Applied Biological Chemistry (Appl Biol Chem) Vol.37 No.1

Baikhaju, the traditional Korean rice wine was brewed and distilled at various conditions-at different pressure (760, 460, 260 mmHg), different reflux ratio (3.1 : 1, 1 : 1) and different column conditions (packed and unpacked), and distillation operation was investigated. The sample wine, Baikhaju showed alcohol content of 14.2%, acidity 8.3 (g/100 ㎖), ethyl acetate 49 ppm, fusel oil 657 ppm. As the distillation was proceeded, alcohol concentration of distillate was decreased and that was higher in atmospheric pressure rather than reduced pressure. When the pressure was increased, the slope showed the relation of alcohol concentration between still liquid and vapour was increased, and also as the reflux ratio was increased, alcohol concentration of distillate was increased, and that was 0.56 mole at the reflux ratio 3.1 : 1 at atmospheric pressure, where 0.54 mole at 1 : 1 reflux ratio. As the distillation was proceeded, the rate of distillation was decreased, and that was higher values in the reduced pressure than atmospheric pressure. The maximum value (0.14 ㎖/s) of rate of distillation was observed in the packed column at 260 mmHg. As the reflux ratio was increased, the rate of distillation was decreased, and that was 0.05 ㎖/sec at reflux ratio 3.1 : 1 at atmospheric pressure, where 0.06 ㎖/sec at 1 : 1 reflux ratio.