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- 저자 : 조남지(Nam Ji Cho) (검색결과 22 건)
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실크펩티드를 첨가한 빵이 Rat의 지질대사에 미치는 영향
김영호,조남지,Kim, Young-Ho,Cho, Nam-Ji 동아시아식생활학회 2007 동아시아식생활학회지 Vol.17 No.2
The aim of this study was to investigate the effect of bread supplemented with silkpeptide and cholesterol of on the lipid metabolism in rats. When a rats were fed bread supplemented with silkpeptide and cholesterol, their net weight tended to decrease compared with the control. Although the food intake was increased, this was not significant., but the feed efficiency ratio was substantially decreased. The total and LDL-cholesterols were decreased, but the DHL-cholesterol was increased. The HDL-cholesterol to total cholesterol ratio and level of triglyceride were substantially increased. The atherogenic index was decreased when rats are fed bread supplemented with silkpeptide and; thus, would show an improvement in the effect of high-cholesterol symptoms.
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윤성준,조남지,나석환,김영호,김영모,Yoon, Seong-Jun,Cho, Nam-Ji,Na, Seog-Hwan,Kim, Young-Ho,Kim, Young-Mo 동아시아식생활학회 2006 동아시아식생활학회지 Vol.16 No.6
The aim of this study was to identify the onuses of abnormal precipitation in buckwheat extracts and to suggest the preventive solutions. Abnormal precipitation was formed by the coagulations of small round droplets, and increased when poor quality or old buckwheat used. It was found that, unlike poor quality buckwheat, extracts made from fresh buckwheat showed almost no saccharifying enzyme activity and a lower number of microorganisms. The addition of branched starch to the extracts restricted the occurrence of abnormal precipitation and microorganisms and imparted stability to the extracts.
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윤성준,조남지,나석환,김영호,김영모,Yoon, Seong-Jun,Cho, Nam-Ji,Na, Seog-Hwan,Kim, Young-Ho,Kim, Young-Mo 동아시아식생활학회 2006 동아시아식생활학회지 Vol.16 No.5
The rutin content of Fagopyrum tataricum is 100-fold higher than that of Fagopyrum esculentum. For the development of a rutin-containing beverage, a suitable method to extract rutin from buckwheat (Fagopyrum tataricum) with high rutin yield was investigated. A roasting temperature range of $310/240^{\circ}C$ (Ed-confirm that this is indeed a range; otherwise perhaps, 'Roasting temperatures ranging from 310 to $240^{\circ}C$ were considered$\ldots$') was considered to be the best as the basic color reference. Rutin content varied according to the roasting time and heating temperature; i.e., it decreased with increasing roasting time and temperature. (Ed- this sentence is unnecessarily complicated and should be simplified to 'Rutin content decreased with increasing roasting time and heating temperature.') The optimal extraction temperature and processing time were obtained as $80^{\circ}C$ and 10 minutes to maximize the rutin concentration in the extract.
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김영호(Young-Ho Kim),조남지(Nam-Ji Cho) 한국식품과학회 2010 한국식품과학회지 Vol.42 No.6
뽕잎분말 첨가량을 달리하여 뽕잎가루 첨가빵 제조시 반죽의 이화학적 특성을 조사하였다. 뽕잎분말의 조단백질은 21.25±0.19%로 밀가루의 12.46±0.06%보다 높았으며, 조섬유는 18.23±0.1%로 밀가루에 비해 높은 함량을 보였고, 반죽의 초미세구조는 뽕잎분말 첨가량 증가 시 글루텐의 망상구조가 불연속적이고 파열된 상태로 불안정하였으며 반죽 혼합 시 글루텐 형성을 저해하는 것으로 관찰되었다. 반죽의 물리적 특성인 파리노그램의 반죽도달 시간은 뽕잎분말 증가 시 대조구에 비해 시간이 다소 연장되었으며 반죽형성시간은 길어졌고, 안정도는 뽕잎분말 2.0% 이상 첨가구부터 낮았으며 약화도는 증가하였다. 아밀로그램 특성의 호화개시온도는 뽕잎분말 증가 시 변화는 거의 나타나지 않았고 최고점도온도는 뽕잎분말 첨가구와 대조구와의 차이를 보이지 않았으며 최고점도는 뽕잎분말 증가 시 높아지는 경향을 보였다. 익스텐소그램 특성은 뽕잎분말 첨가량 증가시 반죽의 저항도는 크게 감소하였고 신장도의 값도 시간의 경과에 따라 감소하였다. 신장도와 저항도 값의 비율인 R/E값의 변화는 뽕잎분말 증가에 따라 시간 경과 시 R/E값은 감소하였으며, 뽕잎분말을 첨가하는 경우는 반죽의 가스 보유력과 발효 내구력이 밀가루만 사용할 경우보다는 구조가 약화되는 것으로 나타나 제빵시 반죽의 점탄성을 보완하는 산화제, 제빵개량제 등 새로운 원료를 첨가하는 배합비 수정 및 공정의 변화를 고려해야 할 것이다. This study was carried out to investigate the physicochemical properties of bread dough with added mulberry leaf powder. The crude protein, fiber and ash contents of the mulberry leaf powder were 21.25%, 7.70% and 9.27% respectively. The mulberry leaf-mixed powder showed low lightness and redness values and high yellowness. Farinograph water absorption increased as the mulberry leaf powder content increased. Both arrival and development times of the mulberry leaf powder-added dough were longer than those of wheat flour dough. As the mulberry leaf powder content increased, the degree of weakness increased. Maximum viscosity by amylograph analysis increased gradually with the addition of mulberry leaf powder, while gelatinization temperature was not affected. Degree of extension decreased as shown in extensograph analysis with increasing content of mulberry leaf powder.
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모시대 분말 첨가 수준에 따른 옐로우 레이어 케이크의 품질 특성
최윤희(Yoon-Hee Choi),배송환(Song-Hwan Bae),박정우(Jeong-Woo Park),조남지(Nam-Ji Cho),한명륜(Myung-Ryun Han),김영호(Young-Ho Kim),윤성준(Seong-Jun Yoon),김명환(Myung-Hwan Kim),김애정(Ae-Jung Kim) 동아시아식생활학회 2009 동아시아식생활학회지 Vol.19 No.5
The purpose of this study was to improve the quality of yellow layer cake by adding the Adenophora remotiflora powder. The effects of the Adenophora remotiflora powder in on the final product quality of yellow layer cake and the optimum amount of the Adenophora remotiflora powder in the yellow layer cake formula were investigated. The more increased amounts of Adenophora remotiflora powder was added to the samples, the resulted in “L, and Hunter's a and b values of the crust color of yellow layer cake were significantly decreased (p<0.05). In the case of crumb color, the more increased levels of Adenophora remotiflora powder led to the samples, the L and a values were significantly decreased (p<0.05), but b value increased significantly (p<0.05). As more Adenophora remotiflora powder was added to the cake samples, the Hardness, Gumminess and Chewiness were significantly increased (p<0.05), but Springiness and Cohesiveness were did not. The results of sensory evaluation showed revealed that the addition of 2% of Adenophora remotiflora powder of overall acceptability were most preferred. Larger scanning electron microscopy revealed the presence of numbers of greater concentrations of cells with different sizes were observed for in samples from products that received 1 % Adenophora remotiflora powder addition. Collapsed cells and cell coalescence with big large and irregular shapes were shown observed in samples that were amended with at 2, 4, and 8% addition Adenophora remotiflora power. The addition of Adenophora remotiflora powder was shown to improved the functionality and quality characteristics such as color, taste and flavor of yellow layer cake. Therefore, it was expected that the 2% addition of Adenophora remotiflora powder will improve the preference to the yellow layer cake.
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이종열(Jong-Youl Lee),이시경(Si-Kyung Lee),조남지(Nam-Ji Cho),박원종(Won-Jong Park) 한국식품영양과학회 2003 한국식품영양과학회지 Vol.32 No.8
Starter 활성에 미치는 요인들을 조사하기 위하여 밀가루단백질 함량, 수분첨가비율 및 다양한 영양원을 첨가하면서 starter에 내재된 미생물의 생육과 pH 및 적정산도의 변화정도를 관찰하면서 최대의 활성을 나타내는 starter 배합을 제시하고자 하였다. 또한 완성된 starter를 빵 제조에 효모 대신 첨가하면서 식빵의 품질 및 관능 특성을 검토하여 천연 제빵 발효종으로서 starter의 상업적 이용 가능성을 타진하였다. 국내에서 시판되고 있는 밀가루에는 효모보다 젖산균의 수가 100배정도 더 많이 함유되어 있었다. 밀가루 단백질 함량이 많을수록 pH 및 적정산도의 변화가 적어 미생물의 생장에 더 안정적인 경향을 나타냈으며 단백질 함량은 강력분 수준(12.0%이상)이 starter 제조에 적합하였다. 수분 첨가함량이 60% 정도인 경우는 110% 이상인 경우보다 균수가 10배 이상 적었으며 수분함량이 200%인 경우는 pH 및 적정산도의 변화가 커서 오히려 starter의 활성을 저해하는 경향을 나타내었다. 따라서 적정 수분함량은 강력분인 경우 110%가 적정하였다. 식염 및 설탕의 첨가는 효모 및 젖산균의 수를 크게 증가시켰으나 올리고당은 거의 영향을 미치지 않았다. 한편설탕의 농도가 10%이상 그리고 식염의 농도가 2%이상으로 증가되면 삼투압의 영향으로 균의 생장이 억제되는 경향을 나타내었다. Starter의 시험구 중 강력분을 사용하고 수분함량 110%에 설탕 5% 및 식염 1%을 사용한 starter의 발효 팽창력이 대조구보다 높았다. Starter를 첨가하여 만든 빵은 효모를 첨가하여 만든 빵에 비하여 체적을 제외한 모든 품질 특성에서 우수하였으며 특히 관능 특성에서 유의적으로 높은 점수를 받았다. 이상의 결과를 종합해 보면 강력분, 수분 110%, 설탕 5% 및 식염 1%를 배합하여 3일 동안 30℃에서 refresh시킨 starter는 실제 제빵시 효모의 효과적인 대체제로서 사용할 수 있으며 상업적 이용 가능성이 있는 것으로 나타났다. A starter formulation was developed to substitute a baker's yeast with natural starter when manufacturing bread products. To develop an active starter, starter was formulated varying with types of wheat flours, level of water contents and various nutrients. Activities of starter were investigated in terms of viable counts of microbes and change of pH and total titratible acidity. Domestic wheat flours contain 100 times more number of lactic acid bacteria than yeast regardless of types of wheat flours. The more protein contents in wheat flours, the more stable microbes in starter. This was considered to be the result of buffering effect of wheat proteins. The optimum level of protein content to ensure the activity of starter was more than 12.0%. Optimum level of water content in active starter was 110% based on strong flour. The more water or the less water had the tendency of decreasing viable counts of microbes. Addition of salt and sucrose had increased the activity of starters. However oligosaccharides did not affect the activity of starter. The optimum concentrations of salt and sucrose were 1.0% and 5.0% respectively. Bread with the starter was higher scored than breads with yeast in terms of all the quality and sensory characteristics except their volumes. In conclusion, a starter formulated with strong flour 100%, water 110%, salt 1% and sucrose 5% was considered to have high potential as a substitute of yeast in making natural bread.
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