제분방법을 달리한 분질미, 연질미 및 경질미를 이용한 잉글리쉬 머핀의 품질특성

최옥자,심기훈,마은빛,이슬,손경숙,정희남,Choi, Ok-Ja,Shim, Ki-Hoon,Ma, Eun-Bich,Lee, Seul,Son, Kyeong-Suk,Jung, Hee-Nam 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.5

This study investigated the quality characteristics of English muffins made rice flour created using different grinding methods (DPR: powdered type rice flour by dry milling. DSR: soft type rice flour by dry milling. DHR: hard type rice flour by dry milling. WPR: powdered type rice flour by wet milling. WSR: soft type rice flour by wet milling. WHR: hard type rice flour by wet milling). The volume, volume expansion, and specific volume were the highest in WPR. The shape and cross section indicated that WPR, WSR and DPR were the best quality. The L value was the highest in DHR, the b value was the highest in DPR. Hardness, gumminess and chewiness were the lowest in WPR, and the highest in DHR. According to result of the sensory evaluation, the color, flavor, appearance, texture and overall acceptability were the highest in WPR, while the taste preference was the highest in WSR. 분질미, 연질미 및 경질미 쌀 품종을 건식제분과 습식제분 방법으로 제조한 쌀가루의 bakery 제품 활용도를 알아보기 위해서 제조한 잉글리쉬 머핀의 품질특성을 비교한 결과는 다음과 같다. 각각의 쌀가루로 제조한 잉글리쉬 머핀의 무게는 시료간에 유의한 차이가 없었고, 부피, 부피팽창율 및 비용적은 습식제분 분질미 쌀가루를 이용한 잉글리쉬 머핀에서 가장 높았으며, 건식제분 경질미 쌀가루로 제조한 잉글리쉬 머핀에서 가장 낮았다. 외관과 단면 형태를 살펴본 결과, 습식제분 분질미와 연질미 그리고 건식제분 분질미를 이용한 잉글리쉬 머핀이 가장 좋게 나타났다. 색도 측정 결과, L값은 건식제분 경질미를 이용한 잉글리쉬 머핀이 가장 높았고, b값은 건식제분 분질미를 이용한 잉글리쉬 머핀이 가장 높았다. 경도, 점착성 및 씹힘성은 습식제분 분질미를 이용한 잉글리쉬 머핀에서 가장 낮아 부드러웠고, 건식제분 경질미 쌀가루를 이용한 잉글리쉬 머핀에서 가장 높아 단단하게 나타났다. 관능검사 측정 결과, 색, 향미, 외형, 질감 및 전체적인 기호도는 습식제분 분질미 쌀가루를 이용한 잉글리쉬 머핀이 가장 높게 나타났고, 맛에 대한 기호도는 습식제분 연질미 쌀가루를 이용한 잉글리쉬 머핀이 가장 높게 나타났다.

발효정도에 따른 국내산 야생차의 기호적 특성

최옥자(Ok Ja Choi),이행재(Hang Jae Rhee),김경수(Kyong Su Kim) 한국식품영양과학회 2003 한국식품영양과학회지 Vol.32 No.7

갈색도를 나타내는 420 nm에서는 한국차의 경우 발효가 많이된 차일수록, 추출온도가 높을수록 흡광도가 증가되었다. 672 nm에서는 녹차 및 반발효차에서 특징적인 peak를 보였고, 발효가 많이된 차일수록 감소되어 강발효차에서는 peak가 나타나지 않았다. 녹차 및 각 발효차 가루 및 차추출액의 색도는 모두 발효를 많이 시킨 차일수록 명도는 낮아지고, 적색도와 황색도는 높아지는 경향을 나타냈다. 발효정도가 같은 차라도 추출액의 온도가 높아질수록 명도는 감소하고 적색도와 황색도는 대체로 증가하는 경향을 나타냈다. 녹차와 각 발효차의 추출액에 대한 관능 검사의 결과 향미는 발효차의 경우 발효를 많이 시킨 차일수록 선호도가 높았으며, 약발효차는 각 온도에서 향미에 대한 선호도는 가장 낮았다. 맛은 녹차의 경우 추출물의 온도가 60~70℃일 때 가장 좋은 선호도를 보였고, 중발효차와 강발효차는 추출물의 온도가 90℃일 때 가장 선호도가 높았으며, 온도가 낮아질수록 선호도가 낮게 나타났다. 전체적인 차의 선호도는 녹차, 강발효차, 중발효차, 약발효차의 순이었다. 향기성분은 녹차에서는 76종의 향기성분이 확인되었고, 총함량은 129.919mg/kg이었으며, 주요성분은 linalool, geraniol, nerolidol, benzyl alcohol과 linalool oxide로 나타났다. 약발효차는 76개의 peak가 확인되었고 총함량은 159.077 mg/kg으로 나타났으며, 주요성분은 geraniol, linalool, linalool oxide, ethanol, benzyl alcohol 등의 함량이 높았으며, 녹차의 성분과 유사하였다. 중발효차는 79개의 휘발성성분이 확인되었고 총함량은 455.608 mg/kg이었으며, 주요성분은 ethyl acetate, 3-methylbutanal, ethanol, (E)-2-hexenal, (E)-geraniol, linalooloxide으로 나타났다. 강발효차는 79개의 휘발성 향기성분이 확인되었고, 총함량은 680.521 mg/kg이며 주요성분은 3-methylbutanal, ethyl acetate, geraniol, ethanol, (E)-2-hexenal, hexanal, linalooloxide로 나타났다. 발효가 많이 진행된 차일수록 향기성분의 함량은 증가하였고, 알데히드의 함량이 현저하게 증가하였다. The present study was conducted to examine sensory characteristics of non-fermented tea and fermented teas with fermented times of 0 hr (green tea), 10 hrs (mild fermented tea), 17 hrs (medium fermented tea), 24 hrs (black tea), respectively. The lightness of tea powder and tea extract got lower, and the redness and the yellowness of those got higher as tea was more fermented. The result of sensory evaluation about the extracts of non fermented tea and fermented teas showed that the preference of flavor got higher in the more fermented tea but one got lower in a mild fermented tea according to temperatures, respectively. The preference of taste got higher at 60~70℃ extracts in the green tea and got the highest at 80~90℃ extracts in the medium fermented tea and black tea. A total of 76 flavor components was detected in non fermented tea and the total contents of those were 129.9 mg/kg. The major components were linalool, geraniol, nerolidol, benzyl alcohol, and linalool oxide. A total of 76 flavor components was detected in the mild fermented tea and total contents of those were 159.1 mg/kg. The major components were geraniol, linalool, linalool oxide, ethanol, benzyl alcohol, etc and were similar in those to the non fermented tea. A total of 79 flavor components was detected in the medium fermented tea and total contents of those were 455.6 mg/kg. The major components were ethyl acetate, 3-methylbutanal, ethanol, (E)-2-hexenal, geraniol, linalooloxide. A total of 79 flavor components was detected in the Black tea and total contents of those were 680.5 mg/kg. The major components were 3-methylbutanal, ethyl acetate, geraniol, ethanol, (E)-2-hexenal, hexanal, linalooloxide. The amounts of flavor components was increased, but the amounts of aldehyde compounds was remarkably increased according to the degree of fermentation.

쌀 품종별 알파미분을 첨가한 식빵의 품질 특성

최옥자(Ok Ja Choi),정희남(Hee Nam Jung) 한국식품저장유통학회 2021 한국식품저장유통학회지 Vol.28 No.1

우측 대동맥궁과 Kommerell 게실에 의한 기관지 폐색 1 례

최옥자(Ok Ja Choi),홍수종(Soo Jong Hong),김봉성(Bong Seong Kim),김영휘(Young Hwee Kim),고재곤(Jae Kon Ko),박인숙(In Sook Park),서등만(Dong Man Seo) 대한소아알레르기호흡기학회 1999 소아알레르기 및 호흡기학회지 Vol.9 No.3

The vascular rings comprise less than 1% of congenital cardiovascular malformations and can be overlooked because they are rare diseases and show nonspecific respiratory symptoms such as wheezing or airway obstruction or apnea. This case is a 2-months old infant who had been repaired patch closure due to ventricular septal defect, but failed to wean from ventilator. Chest CT showed right main stem bronchus lying between right pulmonary arery and right descending aorta, bronchoscopy showed right main bronchus was compressed by extrinsic pulsating mass which were descending aorta and Kommerell`s diverticulum . After aortopexy and transfer of subclavian artery, this patient was able to be extubated and is now free of respiratory symptoms. When there is failure to weaning of ventilator and persistent bronchial obstruction and emphysema, we should have more vigorous effort to seek the cause of bronchial obstruction, using bronchoscope and chest CT.

유지 종류가 쌀스콘의 품질특성에 미치는 영향

최옥자(Ok Ja Choi),정희남(Hee Nam Jung) 한국식품저장유통학회 2019 한국식품저장유통학회지 Vol.26 No.5

신선초가루를 첨가한 식빵의 저장 중 노화도와 기호도의 변화

최옥자(Ok-Ja Choi),정현숙(Hyun-Sook Jung),고무석(Moo-Seok Ko),김용두(Yong-Doo Kim),강성구(Seong-Koo Kang),이홍철(Hong-Cheol Lee) 한국식품영양과학회 1999 한국식품영양과학회지 Vol.28 No.1

신선초가루를 첨가한 빵을 실온(27±2℃), 냉장(2±1℃), 냉동(-20±1℃)저장하면서 경시적으로 노화도와 관능검사를 실험한 결과는 다음과 같다. 신선초가루를 첨가한 빵의 노화도는 대조군보다 약간 낮게 나타났으며, 실온에 저장한 경우, 저장 1일째부터 모든 시료구에서 노화가 뚜렷하게 나타났다. 냉장저장하였을 때 실온저장에 비하여 현저하게 노화도가 증가되었고, 저장 기간이 길어질수록 신선초가루를 첨가한 빵은 대조군보다 노화도는 낮았으며, 신선초가루 중 줄기를 첨가하였을 때, 신선초가루 첨가율이 많을 때 노화가 지연되는 현상을 보였다. 30일간 냉동저장한 경우, 노화도는 저장 전과 큰 차이를 나타내지 않았다. 신선초가루를 첨가한 빵을 실온, 냉장 및 냉동저장하였을 때 색깔과 외관에 대한 기호도는 저장 전과 유의적인 차이가 나타나지 않았다. 향미, 질감 및 입안에서의 느낌, 전체적인 질에 대한 기호도는 저장기간이 길어짐에 따라 감소하였으나, 신선초가루를 첨가한 빵은 대조군에 비하여 이들에 대한 기호도가 개선되었고, 신선초가루 중 전처리한 줄기를 첨가한 빵이 가장 효과적이었다. 저장방법에 따른 기호도의 차이는 냉장저장하였을 때 빵의 절감 및 입안에서의 느낌에 대한 기호도가 실온 및 냉동저장에 비하여 낮았고, 향미에 대한 기호도는 냉동저장시 가장 낮게 나타났다. We have got the following results from tests in the course of time on retrogradation and taste change in bread with added flour of Angelica keiskei Koidz, which had been stored in room temperature (27±2℃), refrigerating(2±1℃) and freezing (-20±1℃), respectively. Bread with the added flour showed a little lower degree of retrogradation than control group, and every group in room temperature retrograded from the very first day. The degree of retrogradation of the group in refrigerating was far greater comparing with the group in room temperature. The longer bread was stored, the lower the degree of retrogradation was, and the higher the adding rate of the flour got, the later its retrogradation happened. Especially the flour of this vegetable′s stem turned out to be the most effective in retarding its retrogradation. Group stored 30 days in freezing didn′t show a wide difference in retrograde comparing with the group before storage. Preference for color and shape of the flour-added bread stored in room temperatue, refrigerating and freezing did not change significantly from the group before storage. Although preference decreased for flavor, texture, mouth-feel and overall quality with the lapse of time, flour-added group improved in preference for these factors comparing with the control group. Above all, added flour of pretreated stem proved to be the most effective in the sensory tests. With respect to the storing method, the group stored in refrigerating showed greater preference for the texture and mouth-feel over the groups in room temperature and freezing. Flavor preference of the group in freezing was the lowest of all.

발효정도에 따른 국내산 야생차 추출물의 항균활성

최옥자(Ok Ja Choi),이행재(Haeng Jae Rhee),최경희(Kyeong Hee Choi) 한국식품영양과학회 2005 한국식품영양과학회지 Vol.34 No.2

국내산 야생차를 발효정도에 따라 몇 단계의 발효차를 제조하여 일반세균, 젖산균 및 효모 총 8균주에 대한 항균활성을 검색하고, 항균활성 물질의 미생물에 대한 최소저해농도, 열 및 pH에 대한 안정성, 에탄올추출물의 용매분획별 항균활성을 분석한 결과는 다음과 같다. 국내산 야생녹차의 물추출물과 에탄올추출물의 최소저해농도는 그람양성균에서는 B. subtilis가 0.2 ㎎/mL로 가장 낮았고, 그람음성균에서는 P. fluorescens가 0.3~0.5 ㎎/ mL로 가장 낮았으며, 젖산균과 효모는 1 ㎎/mL이하의 농도에서는 항균활성이 나타나지 않았다. 발효가 많이 진행된 차일수록 불발효차인 녹차에 비하여 항균활성은 점점 감소하였으며, 에탄올추출물이 물추출물보다 항균효과가 더 높았다. 차 항균활성 물질의 열 및 pH 안정성은 50~121℃ 및 pH 3~11까지 각 균주의 생육 저해환의 크기가 대조구와 비슷하게 나타나 녹차, 반발효차, 발효차 모두 열과 pH에 안정한 것으로 확인되었다. 차 에탄올추출물을 용매 분획한 결과 물분획물에서 생육억제효과가 가장 크게 나타났고, 그 다음으로는 에틸아세테이트 분획물, 에테르 분획물의 순으로 항균활성이 높았으며, 헥산 분획물에서는 항균활성을 보이지 않았다. 각 분획물의 항균활성은 발효가 많이 진행된 차일수록 생육저해환의 크기가 적었으며, 발효도가 높은 국내산 강발효차와 중국산 홍차의 경우 에테르 분획물에서는 항균활성이 나타나지 않았다. This study was investigated to determine antimicrobial activity of the water and ethanol extracts of Korean wild green tea, semi-fermented tea, and fermented tea. Antimicrobial activity was examined against 8 kinds of several microorganisms. The minimum inhibitory concentration (MIC) of the water and ethanol extracts of green tea showed the most active antimicrobial activity against B. subtilis 0.2 ㎎/mL in Gram positive bacteria and P. fluorescens 0.3~0.5 ㎎/mL in Gram negative bacteria. But the extracts did not show antimicrobial activity against lactic acid bacteria and yeast at the level of less than 1 ㎎/mL. Antimicrobial activity got lower as tea got more fermented. Antimicrobial activity of ethanol extracts from green tea, semi- fermented tea, and fermented tea was stronger than that of water extracts. Antimicrobial activity of the water and ethanol extracts of green tea, semi-fermented tea, and fermented tea was not destroyed at 50~121℃, and pH 3~11, which proved to be very stable when given over heat, acid & alkali treatment. The ethanol extract of green tea, semi-fermented tea, and fermented tea was fractionated in the order of hexane, diethyl ether, ethyl acetate and water fraction. The highest antimicrobial activity was found in the water fraction, but not found in hexane fraction, while antimicrobial activity of fermented tea was not found in ether fraction.

품종별 쌀의 이화학적 특성

최옥자 ( Ok Ja Choi ),김용두 ( Yong Doo Kim ),심재한 ( Jae Han Shim ),노명희 ( Myeong Hee Noh ),심기훈 ( Ki Hoon Shim ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2012 한국식품저장유통학회지 Vol.19 No.4

Seven rice varieties (Dasan, Keunseon, Goami, Baekjinju, Seolgaeng, Hangangchal and Heukseol) were used to study the physicochemical properties of dry milled (200-mesh) rice flour species. The moisture and crude protein contents of rice were 15.00-15.10% and 6.09-8.21%, respectively. The crude lipid and crude ash of rice were 0.21-1.02% and 0.37-1.62%, respectively. As for the Hunter``s color value, the L value was highest in the Dasan flour (96.47); the a value was highest in the Heukseol flour (5.03); and the b value was highest in the Baekjinju flour (3.36). The water aborption index was highest in the Goami flour (1.45), and the water solubility index was highest in the Hangangchal flour (9.16%). The amylose contents of the rice flour species were highest in the Goami (26.42%) rice flour, followed by the Dasan (19.39%), Seolgaeng (19.24%), Keunseon (18.06%), Heukseol (15.52%), Baekjinju (9.16%), and Hangangchal (0.84%) rice flour. In the X-raydiffractin patterns of the diverse species, seven tice varieties showed A-type crystallinity. As for the amylogram properties, the initial pasting temperature was 58.00-69.03℃. The maximum viscosity was highest in the Dasan flour. The Heukseol flour had the lowest maximum viscosity, breakdown, and setback. In terms of the thermal properties of the differential scanning calorimeter (DSC), the onset temperature was 59.03-66.84℃; the peak temperature, 66-70-72.82℃; and the end temperature, 74.06-78.66℃. The enthalpy (ΔH) was lowest in the Heukseol flour (7.59 J/g) and highest in the Seolgaeng flour (11.36J/g).

감광성 DMNB 기를 함유한 새로운 포지형 감광성 폴리이미드의 합성 및 물성

최옥자(Ok Ja Choi),류윤미(Yun Mi Ryu),정민국(Min Kook Chung),이명훈(Myeng Hoon Lee) 한국고분자학회 2002 폴리머 Vol.26 No.6

쌀의 품종별 취반 특성

최옥자 ( Ok Ja Choi ),정희남 ( Hee Nam Jung ),심기훈 ( Ki Hoon Shim ) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2012 한국식품저장유통학회지 Vol.19 No.1

The objective of this study was to investigate the cooking properties of seven different rice cultivars (Dasan, Keunseom, Goami, Baekjinju, Seolgaeng, Hangangchal, and Heukseol). For the Hunter`s color values, the L value was highest in the Seolgaeng cultivar, the a value was highest in the Heukseol cultivar, and the b value was highest in the Hangangchal cultivar. For the water absorption rate, that of the Heukseol cultivar was 80 min up to the saturation point, those of the Dasan and Goami cultivars were 50 min, those of the Baekjinju and Keunseom cultivars were 30 min, and that of the Seolgaeng cultivar was 10 min. The water absorption was highest in the Keunseom cultivar (351.38%). The expansibility and soluble-solid contents were 226.97-551.08 and 5.56-21.05%, respectively. The hardness of the cooked rice was highest in the Heukseol cultivar (24.30 kg); conversely, the Hangangchal cultivar had the lowest value (7.49 kg). Goami was a hard cooked rice, except for the Heukseol cultivar. In the sensory evaluation of the cooked rice, the taste, texture, and overall preference were highest in the Baekjinju cultivar, the color was highest in the Seolgaeng cultivar, the flavor was highest in the Heukseol cultivar, and the appearance was highest in the Hangangchal cultivar. The Dasan and Keunseom cultivars yielded the lowest values in the sensory evaluation, except for texture.