국산시유의 품질에 관한 연구

김기성,강통삼,민병용,임상동,박동준 한국낙농학회 1990 韓國酪農學會誌 Vol.12 No.3

계절의 변화 및 열처리방법의 차이에 따른 국산시유의 품질조사를 위해서 1989 년 1 월부터 12 월까지 매주 6가지 시유제품을 수거하여 분석한 결과는 다음과 같다. 1. 국산시유의 연평균 비중, pH 및 적정산도는 각각 1.0324, 6.66 및 0.167%였다. 2. 여름 제품의 pH가 다른 계절에 비하여 약간 높았으나 비중과 적정산도는 연중 큰 변화가 없었다. 3. 각 제품사이에 주목할 만한 차이는 나타나지 않았다. Studies were conducted to investigate the quality changes of market milk products by the season and the process of heat treatment. Market milks from 6 dairy processing companies were tested for their physicochemical properties every week from Jan. to Dec. in 1989. The results obtained were summarized as follows; 1. Average values of specific gravity, pH and titratable acidity of market milk products were 1.0324, 6.66 and 0.167%, respectively. 2. Specific gravity and titratable acidity of market milk products had little differences throughout the year, whereas pH of market milk products in summer showed a little higher value than that of other seasons. 3. Differences of physicochemical properties among 6 market milk products were not detected.

6 . 복합인산염이 돈내장 Ssusage 의 품질에 미치는 영향

송인상,강통삼,송계원 한국축산학회 1979 한국축산학회지 Vol.21 No.3

Cheddar Cheese 숙성중 Casein 의 변화

김기성,강통삼,민병용,김영교 ( Kee Sung Kim,Tong Sam Kang,Byong Yong Min,Young Kyo Kim ) 한국축산학회 1985 한국축산학회지 Vol.27 No.6

This experiment has been carried out to study the changes of caseins and peptides in the Cheddar cheese during the ripening. Cheese caseins were fractionated with Sephadex G-150 column and DEAF-cellulose column chromatography. Each fraction was evaporated and analyzed with polyacrylamide gel electrophoresis and compared each other with the rate of degradation. On Sephadex G-150 column chromatography, caseins obtained from the Cheddar cheese ripened about 10 days (initial of ripening) and 6 months were fractionated into 3 fractions and 4 fractions respectively. On DEAE-cellulose column chromatography, caseins of Cheddar cheese ripened about 10 days and 6 months were fractionated into 5 fractions and 7 fractions respectively. On the acrylamide gel electrophoresis of caseins of Cheddar cheese ripened about 10 days and 6 months, β-casein was highly resistant to the proteolysis but degradation of as-casein was widely expanded during the ripening.

돈내장육을 이용한 소시지 제조시험

송인상,강통삼,박광훈,송계원 ( In Sang Song,Tong Sam Kang,Kwang Hoon Park,Kai Won Song ) 한국축산학회 1979 한국축산학회지 Vol.21 No.5

In order to make better use of pork by-products, being consumed unsanitarily at present, sausage was manufactured formulating of four different levels(20, 40, 60 and 80%)of pork by-products mixture(Liver: Lung: Stomach=2 : 1 : 1). And the effect of phosphate-complex levels ( 0 , 0.3, 0.6 and 0.9% ) on the quality of the sausage formulated with 40% pork by-products mixture was investigated during the storage period of 36 days at 5 ℃. The results obtained were summarized as follows; 1. The appropriate level of pork by-products mixture for the sausage was evaluated at 40%. 2. The flavor score, pH, water-holding capacity, emulsion stability and the redness were significantly increased while the V.B.N., T.B.A. value and yellowness of sausage were significantly decreased by the addition of phosphate-complex. However, the residual nitrite was increased significantly by the addition of phosphate-complex.

포장조건이 전지분유의 품질에 미치는 영향;2. 포장조건에 따른 유통기간 예측

김기성,강통삼,임상동,박우문,박동준 한국축산학회 1994 한국축산학회지 Vol.36 No.1

In order to extend the storage of whole milk powder, the objective of this study was to examine the change of the physico-chemical properties and the sensory evaluation, and to estimate shelf-life of whole milk powder stored at different packaging condition and temperature. The results obtained were summerized as follows : 1. The correlation coefficients among sensory evaluation and physico-chemical properties were examined. Hydroxyrnethyl furfural was selected as an index quality attribute because it showed the highest correlation coefficient among peroxide value, thiobatbituric acid, titrable acidity and insolubility index. 2. Resulting from estimation of shelf life by HMF at 20 C and 40℃, Kraft paper/Polyethylene product was 27.1 months and 4.3 months, and Aluminium-Polyethylene laminate product flushed nitrogen was 39.8 months and 9.2 months, and Al-PE laminate product packed vacuum was 17.7 months and 6.3 months, and Kraft paper/Nylone-Polyethylene product flushed nitrogen was 26.2 months and 6.5 months, and Kraft paper/Ny-PE product packed vacuum was 20.6 months and 3.5 months. respectively.

DHS/GC/MSD 에 의한 세절된 쇠고기의 휘발성 풍미성분 분석

이무하,강통삼,정명섭 한국축산학회 1994 한국축산학회지 Vol.36 No.2

Research was conducted to develop an analytical procedure for volatile compounds of raw ground beef by using the DHS/GC/MSD system. Five grams of raw ground beef were transferred into a 30 ㎖ glass serum bottle and sealed air tight with teflon rubber septa and aluminum caps. Samples were stored at 5℃ under fluorescent lighting for 8 days, which is similar to commercial super market conditions. A reproducibility test for the DHS/GC system was conducted by calculating the Coefficient of Variation (CV%), which was 1.98%. The value indicates that volatile compounds of raw ground beef were successfully analyzed by the DHS/GC system. Twenty-six volatiles were separated with a total of 24 being identified. The major volatile compounds of raw ground beef were saturated or unsaturated alcohol and hydrocarbon compounds, ketone compounds, and sulfur containing compounds.

열처리조건이 육통조림의 기호성 변화에 미치는 영향

송인상,강통삼,김기성,서기봉,송계원 ( I . S . Song,T . S . Kang,K . S . Kim,K . B . Suh,K . W . Song ) 한국축산학회 1982 한국축산학회지 Vol.24 No.2

During the thermal processing of canned food, the rate of sensory quality`s change is much slower than that of the inactivation of bacterial spores. But the thermal processing time has to be minimized for keeping the sensory quality of the product, as long as the microbiological safety is secured. With the aid of the cooking value, the effects of thermal processing on the sensory quality changes were examined in order to obtain the data for optimal processing conditions of canned luncheon meat products. The results obtained are summarized as follows. 1. The sensory quality of the products, expressed as color, texture and flavor was reduced significantly as the thermal processing goes on and higher temperature were used even in the same C-value. Same tendency was shown in the puncture test by Instron and color data measured by Color Difference Meter. 2. The z-values of the cooking value for sensory quality changes of color, texture and flavor during thermal processing were calculated as 75℃, 64.2℃ and 25.3℃, respectively.

한식의 편의식화를 위한 주방동선에 관한 연구

고하영,강통삼,박형우 한국식생활문화학회 1987 韓國食生活文化學會誌 Vol.2 No.1

한식을 편의식화하기 위해서 10개 품목의 量目表 및 가공 순서를 정했다. 62.8㎡와 32.4㎡ 의 상업용 식당과 모델 식당에서, 주방기기류의 배치에 따른 작업원의 작업동선, 소요 에너지를 측정한 결과는 다음과 같다. 1. 62.8㎡식당의 경우 C-스토아에서 작업원의 동선, 소요시간 및 소요 에너지는 각각 1,922m, 2,986분 및 4,704㎉였고 T-스토아는 각기 2,134m, 3,173분 및 5,001.7㎉였으며 모델 식당에서는 1,704m, 2,808분 및 4,414.5㎉로 기존 주방들에 비해서 289.5㎉(6.6%)와 587.2㎉(13.3%)의 에너지가 절약되었다. 2. 32.4㎡식당의 경우 S-스토아에서 작업동선, 소요시간 및 소요 에너지는 각각 1,277m, 2,926분 및 4,588㎉였고 H-음식점에서는 1,425m, 3,108분 및 4,873.8㎉였으며 모델 주방에서는 1,167m, 2,798분 및 4,381.4㎉로 기존 주방에 비해서 206.6㎉(4.7%) 및 492.4㎉(11.2%)가 절약되었다. 3. 4개 품목은 직접 생산하고 6개 품목은 편의식화할 경우 S-스토아에서 작업동선, 소요시간 및 소요 에너지는 각기 554.7m, 972분 및 1,586㎉였고 H-음식점에서는 각각 684.7m, 991분 및 1,579.2㎉였으며 모델 주방에서는 각기 523.1m, 938분 및 1,479.5㎉로 기존 주방들에 비해서 106.5㎉(7.2%)와 99.7㎉(6.7%)의 에너지 절약 효과가 있었다. 4. 동선 절약형 시스템 주방의 경우 모델 주방에 비해서 동선은 42%, 소요 에너지는 20.4%가 절약되었다. In order to develop a convenient Korean food service system in commercial kitchen, processing procedure and recipe of 10 kinds of Korean food to be served as a convenient foods were decided. Moving distance and required energy of laborer in the commercial and model restaurants which have the area of 62.8㎡ and 32.4㎡, respectively, were measured by arranging these machinery. The results obtained were summarized as follows. In case of restaurant with the area of 62.8㎡, moving distance, working hours and required energy of laborers were 1,922m, 2,986min and 4,704㎉ in C-store, 2,134m, 3,173min and 5,001.7㎉ in T-store, and 1,704m, 2,808min and 4,414.5㎉ in model restaurant, respectively. Therefore energy requirements of the model restaurant were less 289.5㎉(4.5%) and 587.2㎉(10.1%) than those of C and T store. In case of restaurant with the area of 32.4㎡, moving distance, working hours and required energy of laborer in S store were 1,277m, 2,926min and 4,588㎉, 1,425m, 3,108min and 4,873.8㎉ in H restaurant and 1,167m, 2,798min and 4,381.4㎉ in model restaurant, respectively. Therefore energy requirements of the model restaurant were less 206.6㎉(4.7%) and 492.4㎉(11.2%) than those of S store and H restaurant. When 6 kinds of convenient foods and 4 kinds of direct cooking foods were produced, moving distance, working hours and required energy of laborer in S store were 554.7m, 972min and 1,586.0㎉, 684.7m, 991min and 1,579.2㎉ in H restaurant, 523.1m, 938min and 1,479.5㎉ in model restaurant. Therefore energy requirements of the model restaurant were less 99.7㎉(6.7%) and 106.5㎉(7.2%) than those of S store and H restaurant. In case of the energy saving system kitchen, moving distance and required energy were saved less by 42% and by 20.4% than those of model kitchen, respectively.

진공동결 건조기의 개발에 관한 연구

박노현,김병삼,강통삼,신동화,Park, Noh-Hyun,Kim, Byeong-Sam,Kang, Tong-Sam,Shin, Dong-Hwa 한국식품과학회 1988 한국식품과학회지 Vol.20 No.3

식품 산업에서 이용도가 높을 뿐 아니라 외국 의존도가 높은 진공동결건조기를 reverse enginerring 하여 국산화 개발한 후 그 성능을 시험하였다. 새로 개발한 진공동결건조기는 1 batch 당 8kg의 수증기를 응결시킬 수 있으며, 전도가열에 의해 열판 온도를 $80^{\circ}C$까지 올릴 수 있고 제상방법은 hot gas 방식을 취했다. 진공펌프의 배기시간은 $7{\sim}8$분, cold trap의 온도는 $-50^{\circ}C$까지 유지할 수 있었으며, 잔공동결건조기의 최적 건조능력은 과채류의 경우 batch 당 2kg 정도이며 최고 4kg 까지 건조시킬 수 있었다. 개발한 진공동결건 조기와 기존의 외국산 진공동결건조기를 이용$(^{5,6})$하여 당근을 동결건조시킨 경우 양 장치간에 별 차이는 없었으며, 각 식품의 진공동결건조 특성은 각 식품의 초기 수분 함량 및 초기성상에 영향을 받는 것으로 나타났다. A pilot plant scale freeze dryer was designed and manufactured and its performance was tested. Freezing capacity of water vapor in the developed freeze dryer was 8㎏/batch and heating and defrosting methods were conduction and hot gas types, respectively. And exhausting time of vacuum pump was 7-8 minutes and temperature of cold trap was kept below $-50^{\circ}C$. In the freeze drying of fruits and vegetables, its optimum and maximum drying capacities were 2 and 4㎏/batch, respectively. Performance of the new freeze dryer was compared quite well with a foreign made freeze dryer.

원격지 단체급식을 위한 포장용 도시락 생산설비의 최적화 연구

모수미,고하영,강통삼,박노현,박형우 한국식생활문화학회 1988 韓國食生活文化學會誌 Vol.3 No.1

국내 도시락 공장을 조사 분석하여 대량생산에 적합토록 그 문제점을 보완 개선했다. 특히 식품위생법과 건축법상의 공장허가 사항을 고려해서 3가지 면적별로 모델 도시락 공장을 설계하였다. 작업장은 하나의 개방공간에 배치된 기기류를 오염지역, 준청결지역, 청결지역으로 나누어 작업중의 2차오염 문제를 배제시켰고, 기기류는 밥급속냉각기, 냉장고 겸 냉각기를 설치하여 위생안전성을 부여했으며, 청결실에 멸균(집진)기를 설치하여 완제품의 초기 미생물 농도를 줄이고 2차오염 요인을 제거함으로써 위생적인 도시락 생산유통이 가능한 도시락 생산공장을 설계하였다. Because the production facilities of the Korean convenient food companies are placed in one space, the final products could be easily contaminated. It is necessary that the work space should be devided into contaminated zone, semisanitary zone and sanitary zone. The layout of the preparation facilities are reconsidered. Requirements for equipment and the facilities criteria be complemented with the air clean unit, and chilling refrigerator for rapid chilling of boiled rice and the cooked dishes for the assurance of the microbiological guality of foods. The equipment and the work space of the model companies which have the area of 99㎡, 200㎡ and 300㎡ are properly placed and designed in accordance with the regulations of the food sanitation and the architecture. (Packaging Meal Production Facilities)