냉동조건에 따른 대파의 냉동저장 중 품질변화

김석영,김희선,김진세,한귀정,Kim, Seok-Young,Kim, Hee-Sun,Kim, Jin-Se,Han, Gwi-Jung 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.6

Purpose: This study was conducted to find the optimal freezing method and storage conditions for welsh onion. Methods: Cut welsh onions (0.3 cm) were packed in nylon/linear low density polyethylene (LLDPE) film bags, and frozen utilizing still-air freezing at -$20^{\circ}C$ (SAF20) and -$40^{\circ}C$ (SAF40), and immersed-liquid freezing at -$40^{\circ}C$ (ILF40); they were then stored at -$20^{\circ}C$ for 7 months. During storage, quality characteristics were measured monthly. Results: Drip loss was the lowest in the ILF40 packaging. Color difference in the stem (white part) did not differ significantly according to freezing conditions and storage time. Color difference in the leaf (green part) and stem was the lowest in SAF20. pH remained unchanged, while total aerobic bacterial count, pyruvic acid and moisture content decreased during storage. Pyruvic acid content of ILF40 was the highest among the freezing treatments. Fructose and glucose contents increased gradually during storage. Citric acid, malic acid, succinic acid and fumaric acid contents were unaffected, regardless of the freezing conditions. Conclusion: The optimal freezing method for welsh onions with the least quality changes was determined to be immersed liquid freezing, following by preservation up to 7 months by freeze-storing.

냉동조건에 따른 편마늘의 냉동저장 중 품질변화

김석영,김희선,김진세,한귀정,Kim, Seok-Young,Kim, Hee-Sun,Kim, Jin-Se,Han, Gwi-Jung 한국식품저장유통학회 2017 한국식품저장유통학회지 Vol.24 No.6

본 연구는 냉동 편마늘의 냉동 조건과 냉동 저장기간에 따른 품질특성변화를 분석하였다. $-20^{\circ}C$ 완만냉동(SAF20), $-40^{\circ}C$ 완만냉동(SAF40) 및 $-40^{\circ}C$ 침지식 냉동(ILF40)으로 마늘을 동결한 후 $-20^{\circ}C$에서 7개월간 저장하면서 이화학적 및 미생물학적 특성을 분석하였다. 냉동곡선결과 최대빙결 정생성대를 통과한 시간이 SAF20은 1,600분, SAF40은 40분, ILF40은 10분 이내로 나타나 ILF40의 냉동속도가 가장 빨랐다. 드립로스 역시 ILF40에서 저장기간 동안 최소 0.00%, 최대 0.23%를 나타내어 다른 냉동조건에 비해 가장 낮게 나타났고(p<0.05) 저장기간 동안 일정한 수준으로 유지되었다. 모든 냉동조건에서 15일 냉동 후 해동 시 신선마늘 대비 L 값은 감소, a 값은 증가, b 값은 변화가 없었으며 색차값의 변화는 SAF40에서 가장 작게 나타난 반면 SAF20에서 크게 나타났다. 절단강도는 모든 냉동조건에서 15일 냉동 후 해동 시 신선마늘 대비 증가하였고(p<0.05) ILF40에서 신선마늘의 절단강도와 가장 유사했으며 저장기간 동안 일정한 수준으로 유지되었다. 일반세균은 모든 냉동 조건에서 15일 냉동 후 해동 시 신선마늘 대비 증가하였지만(p<0.05) ILF40에서 일반세균수가 가장 적었으며 저장기간 동안 모든 냉동조건에서 감소하였다(p<0.05). pH는 모든 냉동조건에서 15일 냉동 후 해동 시 신선마늘 대비 증가하였고(p<0.05) ILF40에서 신선마늘과 가장 유사하였으며 저장기간 동안 모든 냉동조건에서 감소하는 것으로 나타났다(p<0.05). 총 유기산 함량은 모든 냉동조건에서 15일 냉동후 해동 시 신선마늘 대비 증가하였으며(p<0.05) 저장기간 동안 ILF40에서 다른 냉동조건 대비 함량변화가 일정했다. 피루브산과 알리신 함량은 모든 냉동조건에서 15일 냉동 후 해동 시 신선마늘 대비 급격히 감소하였지만(p<0.05) ILF40에서 그 함량이 가장 높았으며 저장기간 동안 모든 냉동조건에서 큰 변화 없이 일정했다. 이상의 결과 냉동 편마늘의 품질변화에 영향을 주는 요인은 냉동저장기간보다 냉동조건임을 확인하였고 신선마늘의 품질을 장기간 안정하게 유지할 수 있는 냉동방법으로 침지식 냉동이 가장 효과적일 것으로 판단된다. This study was performed to evaluate the effect of different freezing conditions and storage periods on physicochemical and microbial characteristics of garlic. Garlics were washed, dried, sliced to 0.3 cm then packed in LDPE+LLDPE film bags. They were treated with still-air freezing at $-20^{\circ}C$ (SAF20), $-40^{\circ}C$ (SAF40) and immersed-liquid freezing at $-40^{\circ}C$ (ILF40). Frozen garlics were stored under frozen storage conditions for 7 months at $-20^{\circ}C$ and quality characteristics were measured monthly during the frozen storage. Freezing rate of garlic was the fastest in ILF 40 (10 min), SAF40 (40 min) and SAF20 (1,600 min) sequentially. In ILF40, drip loss, cutting force, total aerobic bacteria count and pH were the lowest, whereas pyruvic acid and allicin content were the highest (p<0.05) during frozen storage, these results were the most similar characteristics with the fresh garlic. During frozen storage, drip loss, color difference and total organic acid content were significantly fluctuated in SAF20 (p<0.05), while they were not changed in ILF40. Overall, total aerobic bacteria count and pH decreased, cutting force, pyruvic acid and allicin content remained unchanged in all groups. In conclusion, the optimal freezing conditions for garlic with the least quality changes was considered to be ILF40 (immersed liquid freezing), keeping quality characteristics up to 7 months by freezing storage.

밀가루의 회분 함량이 냉동 생지 반죽의 물성에 미치는 영향

김석영,한재흥,송영,이시경,Kim, Seok-Young,Han, Jae-Heung,Song, Young,Lee, Si-Kyung 한국응용생명화학회 2003 한국농화학회지 Vol.46 No.1

냉동 생지 제조시 같은 밀을 이용해 회분 함량을 달리하여 제분한 밀가루로 만든 냉동 생지의 물성에 미치는 영향인 farinogram, amylogram. extensogram을 비교 조사하였고, 냉동 생지의 품질을 결정하는 2차 발효 시간, 빵 제품의 수분 함량,굽기 손실, 부피 및 경도에 미치는 영향을 $-20^{\circ}C$ 냉동고에서 제조직후부터 12주까지 저장하면서 비교 조사하였다. 회분 함량이 높은 밀가루의 경우 farinogram에서 흡수율과 약화도는 증가하였고, 반죽 전체의 강력도는 감소하였으며, 회분 함량이 낮은 밀가루의 경우 amylogram에서 반죽의 최고 점도시 온도와 최고 점도가 높게 나타났고, extensogram에서 면적과 저항도가 높게 나타났으며 발효 시간이 증가할수록 신장도는 감소하였고 2차 발효 시간도 가장 짧게 나타났다. 회분 함량이 높은 밀가루로 제조한 빵 제품의 수분 함량이 높게 나타났고 굽기 손실은 낮게 나타났으며 저장 기간에 따른 빵 제품의 경도 변화는 서서히 증가한 반면 회분 함량이 낮은 밀가루로 제조한 빵 제품의 부피가 가장 크게 나타났으며 경도는 낮게 나타났다. 냉동 저장 기간은 짧을수록 제품에 좋은 영향을 미치며 4주 이하가 가장 양호한 것으로 나타났다. This study was conducted to investigate the effect of ash contents of bread flour on the rheology of frozen dough In making frozen dough by measuring amylograph, flrinograph and extensograph. The quality of frozen-stored dough under freezing condition ($-20^{\circ}C$, 12 weeks) was evaluated by measuring final proof time, moisture content, baking loss, loaf volume and hardness of bread with storage time. In bread flour with high ash content farinogram showed that water absorption, degree of softening increased but valorimeter value decreased. In bread flour with low ash content amylogram showed that gelatinization temperature and maximum viscosity increased and extensogram showed that the area and resistance of the bread flour increased. As the proof time increased the extensibility decreased. Final proof time of frozen dough was shortened at the bread flour with low ash content with storage time. In bread using the flour with high ash content, moisture content, increased but baking loss rate decreased while the hardness of product increased slowly with time. But in bread using the flour with low ash content, the loaf volume of baking increased but the hardness of product decreased. As the frozen storage time was shortened, the product was more stable and better in quality.

청국장과 조청을 이용하여 제조한 쌈장의 저장 중 품질특성

김석영,김하윤,조미숙,유선미,Kim, Seok-Young,Kim, Ha-Yoon,Cho, Mi-Sook,Yoo, Seon-Mi 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.4

Purpose: This study was conducted to develop easy-made ssamjang products with differentiated materials and methods to meet the needs for a healthy and easy- lifestyle trend with lowered manufacturing expenses. Methods: Ssamjang was made with cheonggukjang and different kinds of jocheong as glutinous (GRSS), sweet potato (SPTSS), sweet pumpkin (SPKSS), bellflower root (BRSS) and ginger (GSS) and stored at $4^{\circ}C$ for 16 weeks. Quality characteristics and consumer acceptability were measured. Results: Titratable acidity was higher in SPTSS and rapidly increased (p<0.05) after 9 weeks in all groups during storage. Amino-type nitrogen contents of SPTSS and SPKSS were the highest and rapidly increased (p<0.05) after 5 weeks. Total free sugar content was higher in GRSS and did not change during storage. Glutamic acid and total free amino acid contents were higher in SPTSS, SPKSS and continuously increased up to 9 weeks. Yeast counts rapidly increased (p<0.05) after 9 weeks reaching 4.0 Log CFU/g in all groups except for SPTSS. Consumer acceptability did not change during storage in all groups and GSS was least preferable. Conclusion: The optimal quality maintenance period of ssamjang with cheonggukjang and jocheong was determined to 7-9 weeks of storage at $4^{\circ}C$ and ginger jocheong was the least preferable materials. We conclude that it is possible to develop easy-made ssamjang products with cheonggukjang and non-fermented materials also skipping aging period.

실별 전력 소비패턴에 의거한 온실가스 감축 잠재량 산정 - 서울대학교 관악 캠퍼스를 대상으로 -

김석영,박문서,이현수,김수영,정혜진,Kim, Seok-Young,Park, Moonseo,Lee, Hyun-Soo,Kim, Sooyoung,Jung, Hye-Jin 한국건설관리학회 2013 한국건설관리학회 논문집 Vol.14 No.4

온실가스 에너지 목표관리제가 시행됨에 따라, 해당 사업장은 2020년까지 온실가스 배출 전망치 대비 30% 이상을 의무적으로 감축해야 한다. 에너지소비의 큰 비중을 차지하는 대학교 부문 역시 온실가스 감축이 요구됨에도 불구하고, 교육기관의 특성 상 에너지 절감에 투자할 수 있는 예산은 한정적이므로 고가의 대응책 적용에는 한계가 따른다. 따라서 본 연구는 서울대학교 관악캠퍼스를 대상으로 실 레벨에서 쉽게 적용 가능한 저가의 에너지감축 방안을 도출하고, 이를 통한 최대감축잠재량을 산정하는 사례연구를 목적으로 한다. 먼저, 관악캠퍼스 내 표본이 될 11개 용도의 실을 뽑아 1월 1일부터 7월 31일까지 에너지소비량을 매일 실측하였고, 실별 전력기기 계수 조사를 통해 실용도별 표준모형을 구축하였으며, 사용자 인터뷰와 설문 및 행정조사를 통해 전력소비패턴을 분석함으로써 실용도 표준모형 기반의 기기별 소비전력량을 산출하였다. 이를 기반으로, 32개의 감축기술 및 실천프로그램을 도출하여 실용도 표준모형에 적용하고 각 프로그램별 최대감축비율을 기기별 소비전력량에 곱해 기기별 최대감축량을 유도함으로써, 실별 월별 최대감축량과 관악캠퍼스 최대감축잠재량을 산정하였다. 그 결과, 본 연구가 제안한 감축기술 및 실천프로그램의 적용 시 1월부터 7월까지 약 $5,311tCO_2$-eq 즉 동일기간 관악캠퍼스 전체 에너지 사용량의 12.66%에 해당되는 양을 감축할 수 있으며, 2016년까지 서울대학교 필요감축량의 24.48%를 감축할 수 있는 것으로 조사되었다. As GHG target management is introduced in Korea, designated establishment takes responsibilities to reduce more than 30% of expected GHG emission until 2020. Although decreasing GHG has been requested to universities which consume great amount of energy, there are difficulties to apply high cost countermeasures. Therefore, this research suggest a low cost, easily-applicable energy saving method, and derive potential GHG reduction amount in the case of SNU, Kwan-ak campus. First of all, 11 rooms of different use were chosen as the samples, and energy consumption in each room was measured. Standard models for each room were built through researching on the electric devices in each room. Moreover, energy consumption was computed for each devices through analyzing the pattern of electricity consumption. 32 GHG reduction technology and action program were chosen, and they were applied to the standard models for individual rooms. Through multiplying energy reduction rate of each program to energy consumption of each electric device, maximum energy reduction of each electric device is derived. Through that, Maximum GHG reduction for individual rooms and each month and the total GHG reduction capacity of Kwan-ak campus were computed. It was found out that approximately $5,311tCO_2$-eq can be reduced, when reduction technology and action program suggested by this research are applied. It appeared 24.48% of requested reduction amount to SNU can be reduced, till 2016.

성인 여성의 체지방의 분포형태와 비만도, 혈청 인슐린, 지질농도간의 관련성

김석영(Kim Seok Young),윤진숙(Yoon Jin Sook),차복경(Cha Bok Gyeong) 韓國營養學會 1992 Journal of Nutrition and Health Vol.25 No.3

비만도와 혈청 인슐린 농도, 식사행동, 섭취열량과의 관련성

김석영(Kim Seok Young),윤진숙(Yoon Jin Sook) 韓國營養學會 1993 Journal of Nutrition and Health Vol.26 No.1

추석기간 중 여대생의 섭식스타일과 식품 섭취와의 관련성

김석영(Seok-Young Kim) 대한지역사회영양학회 2016 대한지역사회영양학회지 Vol.21 No.2

밀가루의 회분 함량이 냉동 생지 반죽의 물성에 미치는 영향

김석영 ( Seok Young Kim ),한재홍 ( Jae Heung Han ),송영 ( Young Song ),이시경 ( Si Kyung Lee ) 한국응용생명화학회 2003 Applied Biological Chemistry (Appl Biol Chem) Vol.46 No.1

This study was conducted to investigate the effect of ash contents of bread flour on the rheology of frozen dough in making frozen dough by measuring amylograph, farinograph and extensograph. The quality of frozen-stored dough under freezing condition (-20`C, 12 weeks) was evaluated by measuring final proof time, moisture content, baking loss, loaf volume and hardness of bread with storage time, In bread flour with high ash content farinogram showed that water absorption, degree of softening increased but valorimeter value decreased. In bread flour with low ash content amylograrn showed that gelatinization temperature and maximum viscosity increased and extensogram showed that the area and resistance of the bread flour increased. As the proof time increased the extensibility decreased. Final proof time of frozen dough was shortened at the bread flour with low ash content with storage time. In bread using the flour with high ash content, moisture content, increased but baking loss rate decreased while the hardness of product increased slowly with time. But in bread using the flour with low ash content, the loaf volume of baking increased but the hardness of product decreased. As the frozen storage time was shortened, the product was more stable and better in quality.

Danish pastry 제조에서 pastry 마가린 한 결의 이론상 두께가 제품 품질에 미치는 영향

김석영(Seok Young Kim),이정훈(Jeong Hoon Lee),윤미숙(Mi Suk Yun) 한국조리학회 2001 한국조리학회지 Vol.7 No.2

The contents of the pastry margarine were 30, 50, 70, 90 and 110% based on baker`s % and the layers of the dough were 18, 27, 36, 48 and 64 in danish pastry product. In order to analyse on the effect of the theoretical one layer thickness of the pastry margarine, the volume, quality and sensory evaluation of the products have been carried out. The results as follows: 1) Best volume was showed that the thickness of the dough was 5n and the thickness of one layer was 0.039㎜. 2) When the content of the pastry margarine was 30% and the thickness of one layer was 0.014㎜(48 layers), when 50%, 0.039㎜ (27 layers), when 70%, 0.038(36 layers), when 90%. 0.034(48 layers) and when 110%, 0.039(48 layers), best volume was showed. 3) In the case when the content of pastry margarine was 70% and the thickness of one layer was 0.038㎜(36 layers), as well as 110%, 0.039㎜(48 layers), the taste were showed 5% better than when 30%, 0.014(27 layers) in the sensory evaluation. Flavor and mouth feel was the same results. 4) For the best quality products, the content of the pastry margarine and the layers of the dough were very important.