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RISS 인기검색어
- 검색키워드
- 저자 : 한우철(Woo-Cheul Han) (검색결과 12 건)
- 무료
- 기관 내 무료
- 유료
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한우철,이재철,손은화,남궁승,이제혁,유진현,장기효,Han, Woo-Cheul,Lee, Jae-Cheol,Sohn, Eun-Hwa,NamKoong, Seung,Lee, Je-Hyuk,Yu, Jin-Hyun,Jang, Ki-Hyo The East Asian Society of Dietary Life 2011 동아시아식생활학회지 Vol.21 No.4
해당화 150 g을 각각 증자법과 무증자법으로 처리한 쌀 3,000 g에 첨가하여 막걸리를 제조하였다. 이때 스타터균으로 누룩(150 g)과 효모(60 g)를 사용하여 $25^{\circ}C$에서 14일 동안 발효하였다. 무증자법으로 제조한 막걸리는 당도 $13.0^{\circ}$Bx, pH 4.3, 에탄올 농도 11.8%였으며, 증자법으로 제조한 막걸리는 당도 $14.0^{\circ}$Bx, pH 4.6, 에탄올 농도 14.4%였다. 최종 막걸리의 유산과 초산 함량은 무증자법으로 제조한 막걸리에서 유의적으로 높게(p<0.05) 나타났다. 또한, 아미노산 분석에서는 무증자법으로 제조한 막걸리에서 ${\gamma}$-amino-n-butyric acid 함량이 증가하여 생리 기능성이 향상된 결과를 보였다. 결론적으로, 본 연구 결과는 쌀의 전처리 공정이 막걸리의 맛과 기능성에 큰 영향을 준다는 것을 보여준다. Takju was manufactured using 150 g Rosa rugosa Thunb. (Haedanghwa) and two different preparations of 3,000 g each of cooked and uncooked rice. Nuruk (150 g) and yeast (60 g) were inoculated into both mixtures for fermentation, and physiochemical changes were investigated during 14 days of fermentation. The final brix value, pH, and ethanol concentration of Haedanghwa (uncooked rice Takju) were $13.0^{\circ}$Bx, 4.3, and 11.8%, respectively, whereas those of Haedanghwa (cooked rice Takju) were $14.0^{\circ}$Bx, 4.6, and 14.4%, respectively. Lactic and acetic acid levels in Haedanghwa (uncooked rice Takju) were significantly higher than those in Haedanghwa (cooked rice Takju) (p<0.05). The level of ${\gamma}$-amino-n-butyric acid in Haedanghwa Takju (uncooked rice) was twice than that of Haedanghwa Takju (cooked rice). Our results demonstrate that the use of uncooked rice in the preparation of Takju may help improve the taste and function of the final product.
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한우철(Woo-Cheul Han),지설희(Seol-Hee Ji),서정희(Jeonghee Surh),김미현(Mi-Hyun Kim),이재철(Jae-Cheol Lee),김승호(Seung Ho Kim),장기효(Ki-Hyo Jang) 동아시아식생활학회 2010 동아시아식생활학회지 Vol.20 No.2
Two different mixing ratios of Rosa rugosa and Rubus crataegifolius (Korean raspberry), including Rosa rugosa and one part Rosa rugosa vs five parts Rubus crataegifolius were prepared, and their fermentation characteristics were investigated during 28 days of ethanol fermentation and subsequent aging. The final °Brix and pH of Rosa rugosa wine were 12.0 and 2.9, respectively, while those of Korean raspberry-Rosa rugosa wine were 7.0 °Brix and pH 3.4, respectively. The final ethanol contents were 5.0% (v/v) in Rosa rugosa wine and 9.8% in Korean raspberry-Rosa rugosa wine. The level of antocyanine content, color intensity, organic acid, and free amino acid concentrations in Rosa rugosa wine were lower than those of Korean raspberry-Rosa rugosa wine. Thus, our results demonstrate that supplementation of Rosa rugosa with Korean raspberry prior to alcohol fermentation may help improve the fermentation characteristics of Rosa rugosa wine in the final product.
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한우철(Woo-Cheul Han),지설희(Seol-Hee Ji),서정희(Jeonghee Surh),김미현(Mi-Hyun Kim),이재철(Jae-Cheol Lee),장기효(Ki-Hyo Jang) 동아시아식생활학회 2010 동아시아식생활학회지 Vol.20 No.4
Production of vinegar by fermentation using Rubus crataegifolius (Korean raspberry) and Rosa rugosa Thunb (Haedanghwa) were investigated. At the first step, ethanol fermentation performed for 12 days on Haedanghwa wine containing 17.6oBrix sugar concentration, 6.2% ethanol concentration, and pH 2.9, and on Korean raspberry-Haedanghwa wine containing 7.0oBrix sugar concentration, 11.4% ethanol concentration, and pH 3.4. In the second step, after supplementation of 1% acetic acid to Haedanghwa wine and Korean raspberry-Haedanghwa wine which adjusted their ethanol concentration to 6%, aerotropic acetic acid fermentation was carried out using Acetobacter aceti at 30℃ and 200 rpm for a period of 12 days. Korean raspberry-Haedanghwa vinegar contained a 3.7% concentration of acetic acid. Total phenolic compounds and color in Korean raspberry-vinegar was higher than that in Rosa rugosa Thunb vinegar. This result demonstrates that use of Korean raspberry and Haedangwha mixture for vinegar fermentation improves the color and taste of the final product.
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Woo-Cheul Han(한우철),Jae-Cheol Lee(이재철),Eun-Hwa Sohn(손은화),Koongseung Nam(남궁승),Je-Hyuk Lee(이제혁),Jin-Hyun Yu(유진현),Ki-Hyo Jang(장기효) 동아시아식생활학회 2011 동아시아식생활학회지 Vol.21 No.4
Takju was manufactured using 150 g Rosa rugosa Thunb. (Haedanghwa) and two different preparations of 3,000 g each of cooked and uncooked rice. Nuruk (150 g) and yeast (60 g) were inoculated into both mixtures for fermentation, and physiochemical changes were investigated during 14 days of fermentation. The final brix value, pH, and ethanol concentration of Haedanghwa (uncooked rice Takju) were 13.0°Bx, 4.3, and 11.8%, respectively, whereas those of Haedanghwa (cooked rice Takju) were 14.0°Bx, 4.6, and 14.4%, respectively. Lactic and acetic acid levels in Haedanghwa (uncooked rice Takju) were significantly higher than those in Haedanghwa (cooked rice Takju) (p<0.05). The level of γ-amino-n-butyric acid in Haedanghwa Takju (uncooked rice) was twice than that of Haedanghwa Takju (cooked rice). Our results demonstrate that the use of uncooked rice in the preparation of Takju may help improve the taste and function of the final product.
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이제혁,한우철,김인철,정철,강순아,장기효,Lee, Je-Hyuk,Han, Woo-Cheul,Kim, In-Chul,Cheong, Chul,Kang, Soon-Ah,Jang, Ki-Hyo The East Asian Society of Dietary Life 2011 동아시아식생활학회지 Vol.21 No.3
The goal of this study was to evaluate the effects of supplementation with the needles of Pinus densiflora on the fermentation characteristics of honey wine (Pinus densiflora-honey wine). Honey without supplementation with needles of Pinus densiflora (honey wine) was included as a control. Physiochemical changes were investigated during 30 days of fermentation at $20^{\circ}C$, and following aging. At the beginning of fermentation, pH and viable cell counts of Pinus densiflora-honey wine changed rapidly, while $^{\circ}Bx$ decreased gradually. Viable yeast counts reached maximum levels at 5 to 10 days of fermentation. At day 0, the pH of Pinus densiflora-honey wine was 3.8, while the non-supplemented honey wine had a pH of 3.4. Decease in $^{\circ}Bx$ was faster in Pinus densiflora-honey wine than in non-supplemented honey wine. Supplementation of honey with needles of Pinus densiflora prior to fermentation shifted the initial pH to a more neutral pH, and the presence of Pinus densiflora needles increased the fermentation speed. The final $^{\circ}Bx$, pH, ethanol content, and total titratable acidity of Pinus densiflora-honey wine were $13.7^{\circ}Bx$, pH 3.05, 13.5%, and 0.37%, respectively. A sensory evaluation demonstrated that addition of 4% (w/v) fructose to honey wine supplemented with neddles of Pinus densiflora raised the level of product acceptability. 이 연구의 목적은 솔잎을 꿀로 추출한 추출물을 이용한 발효주를 개발하는 것이다. 솔잎이 첨가되지 않은 꿀을 사용한 그룹을 대조군으로 비교 평가하였다. 솔잎-벌꿀주와 벌꿀주 등 2개의 그룹을 $20^{\circ}C$에서 30일간 발효한 후 숙성하였다. 솔잎-벌꿀주에서는 발효 초기에 pH와 효모 생균수 변화는 빠른 속도로 변화하였으나, 당도($^{\circ}Bx$)는 점진적으로 감소하였다. 효모는 발효 시작 후 5~10일에서 가장 높은 생균수를 보였다. 쌀효 전에는 솔잎-벌꿀주에서 발효액의 pH는 3.8으로 벌꿀주의 pH 3.4보다 높았다. 벌꿀주와 비교시 솔잎-벌꿀주에서 발효중 당도 감소 속도가 높게 나타났으며, pH는 초기의 산성 pH에서 중성쪽으로 변화하였고, 발효 속도는 증가하였다. 발효와 숙성을 거친 솔잎-벌꿀주는 $13.7^{\circ}Bx$, pH 3.05, 에탄올 함량 13.5%, 산가 0.37%를 보였다. 솔잎-벌꿀주의 관능적인 선호도를 높이기 위한 시도에서는 과당을 4% (w/v) 수준으로 첨가시 가장 결과가 좋았다.
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Je-Hyuk Lee1(이제혁),Woo-Cheul Han(한우철),In-Chul Kim(김인철),Chul Cheong(정철),Soon-Ah Kang(강순아),Ki-Hyo Jang(장기효) 동아시아식생활학회 2011 동아시아식생활학회지 Vol.21 No.3
The goal of this study was to evaluate the effects of supplementation with the needles of Pinus densiflora on the fermentation characteristics of honey wine (Pinus densiflora-honey wine). Honey without supplementation with needles of Pinus densiflora (honey wine) was included as a control. Physiochemical changes were investigated during 30 days of fermentation at 20℃, and following aging. At the beginning of fermentation, pH and viable cell counts of Pinus densiflora-honey wine changed rapidly, while °Bx decreased gradually. Viable yeast counts reached maximum levels at 5 to 10 days of fermentation. At day 0, the pH of Pinus densiflora-honey wine was 3.8, while the non-supplemented honey wine had a pH of 3.4. Decease in °Bx was faster in Pinus densiflora-honey wine than in non-supplemented honey wine. Supplementation of honey with needles of Pinus densiflora prior to fermentation shifted the initial pH to a more neutral pH, and the presence of Pinus densiflora needles increased the fermentation speed. The final °Bx, pH, ethanol content, and total titratable acidity of Pinus densiflora-honey wine were 13.7°Bx, pH 3.05, 13.5%, and 0.37%, respectively. A sensory evaluation demonstrated that addition of 4% (w/v) fructose to honey wine supplemented with neddles of Pinus densiflora raised the level of product acceptability.
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지설희(Seol-Hee Ji),한우철(Woo-Cheul Han),이재철(Jae-Cheol Lee),김병완(Byong Wan Kim),장기효(Ki-Hyo Jang) 한국식품과학회 2009 한국식품과학회지 Vol.41 No.2
생약소재를 사용한 약주개발을 위하여 탄소원이 풍부하고 anthocyanin 등의 생리활성 물질이 풍부한 머루와 항산화능이 우수한 해당화를 함께 사용하였다. 해당화와 머루액의 혼합비율을 4가지로 달리하여 제조 후 14일 발효와 다시 14일간 숙성기간을 거쳐서 해당화-머루주를 만들었다. 머루액의 함량이 높은 그룹에서는 빠른 발효속도를 보였으며, 최종적으로 ethanol 함량도 높게 나타나는 경향이었으며, 특히 anthocyanin 함량이 높았다. 머루주는 anthocyanin 함량과 색도가 지나치게 높을 뿐만 아니라, 높은 산미로 인해 기호성을 저하시키는 원인이 된다. 해당화즙의 첨가는 머루주의 anthocyanin 함량, 색도와 산미를 저하시키는 효과가 있는 것으로 나타나, 머루주의 기호성을 증가시키는 효과가 있을 것으로 기대된다. 아미노산 분석결과는 머루주 성분에는 신맛과 쓴맛을 부여하는 아미노산의 비율이 높고, 상대적으로 단맛과 관련된 아미노산은 낮으므로 최종제품을 인위적으로 특정 아미노산을 첨가하는 방법 등이 고려할 만한 방법으로 생각된다. Four different mixing ratios of Rose rugosa Thun and Vitis amurensis (Moru) were prepared. These included Rose rugosa Thun two vs. Moru one (Moru 33), Rose rugosa Thun one vs. Moru two (Moru 67), Rose rugosa Thun one vs. Moru five (Moru 83), and Moru (Moru 100). Their physiochemical changes were investigated during 28 days of fermentation followed by aging. The final brix, pH, and total titratable acidity values of the four experiments were in the following ranges: 6.0-8.2°Bx, 3.87-4.03, and 0.94-1.18%, respectively. Final ethanol contents were 6.5% in Moru 33, 11.8% in Moru 67, 11.1% in Moru 83, and 11.4% in Moru 100. As the amount of Rose rugosa Thun increased, anthocyanin content, color intensity, organic acid, and free amino acid concentrations were reduced. These findings demonstrate that the supplementation of Rose rugosa Thun to Moru prior to alcohol fermentation may help change the acidity, colour, and taste in the final product.
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이재철(Jae-Cheol Lee),한우철(Woo-Cheul Han),이제혁(Je-Hyuk Lee),장기효(Ki-Hyo Jang) 한국식품과학회 2012 한국식품과학회지 Vol.44 No.2
쌀을 이용한 식초제조에서 증자 공정과 무증자 공정으로 제조된 쌀과 해당화를 혼합한 조성물을 사용하여 식초를 제조하였다. 1단계로 ethanol 발효를 25oC에서 12일 동안 진행하고, ethanol 함량을 6%로 조정한 후 Acetobacter aceti균을 접종하여 30oC에서 9일 동안 초산 발효하였다. 식초 발효전에 초산을 첨가하는 공정은 발효의 성공여부를 결정하는 요인으로 나타났으며, 첨가되는 초산의 농도에 의존적으로 최종 식초 제품의 유기산 함량이 증가하였다. 무증자법으로 식초를 제조시 유리 아미노산과 GABA 함량이 높게 나타났으며, 주요 아미노산으로는 glutamic acid, arginine 등으로 나타났다. 본 연구결과는 해당화-쌀 식초 제조시 쌀의 열처리 공정여부가 식초의 품질에 큰 영향을 준다는 것을 보여준다. In order to prepare rice vinegar, takju fermentation was performed, using two different compositions; cooked rice supplemented with Rosa rugosa Thunb. (CR-R) and uncooked rice supplemented with Rosa rugosa Thunb. (UR-R). After ethanol fermentation, ethanol contents of takju were adjusted to 6.0%, and then acetic acid fermentation was carried out using Acetobacter aceti at 30oC with 200 rpm for 9 days. Supplementations of 1% acetic acid to takju prior to acetic acid fermentation were a critical step in achieving a successful fermentation; final organic acid contents increased in a dose dependent manner. A higher content of organic acids, 1.6-6.9%, was found in UR-R vinegar. The level of free amino acid and GABA in UR-R vinegar was higher than that of CR-R vinegar, with glutamic acid and arginine, as the major amino acids. This finding demonstrates that heating process of rice prior to ethanol fermentation affects the quality of vinegar significantly.
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