Siphon 과 두레박을 이용한 콩나물 재배기용 수주시스템 개발

김중만 한국식품과학회 1999 한국식품과학회 학술대회 Vol.1999 No.1

大豆의 利用에 關한 硏究 : Ⅱ. 添加物이 大豆 Film 형성에 미치는 영향과 Film 의 加工性 Ⅱ. The Effect of the Food Additives on Soybean Protein-Lipid Film Formation and processing properties of Film

金中晩 圓光大學校 1980 論文集 Vol.14 No.2

Soybean milk 로부터 protein-lipid film 제조시 Sodium chloride, Sugar, Sodium algi-nate, Citric acid 을 첨가하여 얻은 결과를 요약하면 다음과 같다. 1)Sugar, Sodium chloride첨가의 경우 Soybean milk보다 film 성형이 빨라졌고 Citric acid, Sodium alginate 경우에는 다소 느려졌다. 2)粗蛋白質含量은 Citric acid 첨가시 증가하고 Sugar첨가의 경우는 감소하였으며, Sodium Chloride, Sodium alginate 경우는 Soybean milk 와 비슷하였다. Crude lipid 含量는 Sugar, Sodium Chloride, Citric acid의 경우 증가하고 Sodium alginate 첨가는 약간의 증가를 나타냈다. Total sugar 함량은 Soybean Milk 보다 Citric acid 첨가 경우에 감소하였고 Sodium Chloride, Sugar, Sodium alginate 경우에는 증가하는 경향을 보였다. 灰分은 Sodium Chloride, Sodium alginate 첨가 경우 증감이 없었으나 Sugar, Citric acid는 약간의 감소 경향을 나타냈다. The effect of the food additives (sugar, sodium chloride, citiric acid, sodium alginate) on protein-lipid film formation made from soybean milk was studied, and the following results was obtained: 1) when sugar and sodium chloride are added syobean milk, Film formation time is reduced to a short one comparing with the controll (soybean milk), and the film formation time is more or less longh than that oxe inthe care of citric acid and sodium alginate. 2) Crude protein Content of film added citric acid is increased a little comparing with the controll, if that of Film added sugar decreased, and sodium Chioride and sodium alginatc not increased or decreased. Crude lipid content in the case of sodium chloride, sugar and citric acid addition is increased largely, but is increased more or less in the case of sodium alginate addition. Total sugar content is decreased in the case of citric acid addition, is increased in the case of sodium chioride, sugar and sodium alginate addition. Ash content was not increased and decreased in the case of sodium chloride and sodium alginate addition, but in the case of addition of sugar and citric acid showed a little decrease. 3) Protein-lipid film made from soybean showed properties of milling, manufacturing noddle and texture.

大豆의 利用에 관한 硏究 : Ⅲ. 大豆PROTEIN-LIPID FILM의 性質에 관하여

金中晩,朴鶴封 圓光大學校 1981 論文集 Vol.15 No.1

대두protein-lipid film을 제조하여 그의 용해성(solubility), 팽윤성(swelliug power) 그리고 packaging properties을 조사하였는데 그 결과를 요약하면 다음과 같다 1. 대두protein-lipid film은 9.20%의 수분, 51.36%의 초단백질, 25.61%의 조지질, 9.57%의 total sugar 그리고 4%의 회분으로 구성되어 있다. 2. 대두protein-lipid film은 PH2-4에서 최저 팽윤도를 나타내 며 PH13~PHI4 사이에서 뚜렷한 용해 현상을 나타냈는데 이런 경향은 온도가 높아질 때 증대되었다. 3. 대두protein-lipid film은 김밥을 만들 때 김을 대체할 수 있으며 jelly, Sugar ball을 포장할 수 있는 가식성포장재로써의 적성을 가지고 있다. The property of soybean protein-lipid film was investigated and obtained following results; 1) Soybean protein-lipid film(dried at 50℃) contain moisture, crude protein, crude lipid total sugar and ash, 9.20%, 51.36%, 25.61%, 9.57%, 4%, respectively. 2) Soybean protein-lipid film showed maximum swelling rate in PH2-PH4, solubile in PH13-PH14 and according to temperature increase both were increased. 3) Soybean protein-lipid film have properties of packaging material of jelly, kim-bab and sugar ball.

한천, Sodium Alginate 및 Carrageenan첨가가 유과(부수게)바탕의 품질에 미치는 영향

김중만,전예정,박효숙,송영애,백승화,김명곤 한국식생활문화학회 2005 韓國食生活文化學會誌 Vol.20 No.1

This study was to evaluate effects of agar, sodium alginate and carrageenan on quality of Yugwa(Busuge) base. In the base preparation agar, sodium alginate and carrageenan were added 0.0, 0.1, 0.5, 1.0 and 3.0%(w/w), respectively. Volume, shape, hardness. color(L, a and b value), crude lipid content and sensory evaluation(taste and crispness) of the Yugwa base was measured. Volume of the base was higher than control in case of 0.1~0.5%(w/w) agar, sodium alginate and carrageenan, of which sodium alginate was the highest. Shapes were similar to control. Hardness and crude lipid content was decreased proportional to amount of addition of the three seesweed polysaccharides. the whiteness(L-value) was increased but the yellowness(a-value) and the redness(bvalue) decreased. Taste and crispness were increased in the case of 0.1~1.0%(w/w) of sodium alginate, but agar and carrageenan decreased.

부수게의 名稱 및 再現性에 있는 제법에 관한 연구

金中晩 圓光大學校 1982 論文集 Vol.16 No.2

본 연구에서는 우리 고유의 전통식품인 부수게의 계승발전에 기여할 목적으로 먼저 혼란상태에 있는 명칭의 통일을 위한 근거을 찾아 보았으며 다른 한편으로는 각 공정에 대한 재현성있는 최적조건을 조사하였는데 그 결과는 다음과 같이 요약되었다. 1. 부수게(Busuge)라는 명칭은 강정, 산자, 유과, 과, 과즐, 견병 등 23가지의 별명을 가지고 있으나 부수게라는 명칭만이 중복되지 않고 제품의 특징을 잘 나타내는 한글 용어였다. 2. 부수게 제조에서 유리한 膨化倍數와 硬度을 얻을 수 있는 최적조건은 각각 다음과 같았다. 즉 수침은 10℃에서 14일, 찹쌀의 제분정도는 60 mesh이상, 호화 조건은 100℃에서 20분간, 찧기는 60℃에서 75회정도, 부수게 반데기 두께는 3mm, 부수게 반데기 건조온도는 50℃이하, 튀김온도는 165℃에서 46초, 튀김할 때 부수게 떡의 수분함량은 10~15%이였을 때 膨化倍數가 높고 硬度가 낮았다. To making a contribution to succession and development of Busuge, a our conventional snack food, author investigated the foundation for unification of it's term and reproducible optimum condition in each process. The results obtained were summerized as follows. 1. About 23 by -names of Busuge, Yugoa, Kangjung, Sanja etc. was discovered in make use of references and questions, the term "Busuge" was peculiar Koren word that was not duplicated as the others and was well shown rheological properties of the snack food. 2. Upon manufacture of Busuge, optimum conditons of it's process were as follows: sleeping-14day at 10℃, particle size of milled glutinous rice-60 mesh, gelat inization-20min. at 100℃, agitating-75 times at 60℃ and thickness of Busuge flate-3mm, drying temperature-50℃ and less and water content of dried Busuge flate-10~15%, frying temperature and time-46 sec. at 160±2℃.

산자(부수게)바탕 製造에 關한 理化學的 硏究

金中晩 圓光大學校 1984 論文集 Vol.18 No.2

산자(일명 부수게) 바탕 製造 工程중 찹쌀의 長時間 水浸 工程이 子 바탕의 物性과 關聯이 되는 찹쌀의 酸度, 粘度, 金屬이론 含量 및 膨化率에 미치는 影響을 檢討하고 또한 子 바탕 製造工程에서 子 바탕의 膨化倍數가 크고 硬度가 낮게 되는 각 工程의 條件들을 檢討하여 다음과 같은 結果를 얻었다. 1. 찹쌀을 10℃에서 水浸할 때 4時間만에 最大 吸收度가 38%였고 그 후에는 吸收度에 變化가 없었다. 2. 10℃와 20℃와 水浸한 찹쌀의 揮發酸은 最初 0.09%에서 각각 0.28%, 0.47%로 增加하였고 溫度가 높거나 水浸 後期에 增加率이 높았다. 3. 10℃에서 20日間 水浸하였을 때 찹쌀의 不揮發酸은 0.75%였으며 20℃에서는 酸度變化가 不規則하였다. 4. 10℃에서 20日間 水浸한 찹살 중에 生成된 揮發酸은 butyric acid, acetic acid, propionic acid, formic acid인데 이 중 butyric acid가 主된 酸이고 不揮發酸은 lactic acid, citric acid, fumaric acid, oxalic acid 였는데 이 중 主된 酸은 lactic acid였다. 5. 水浸중 찹쌀, 물, 空氣는 모두 有機酸 生成 微生物의 汚染源이 되나 이 중에서 찹쌀이 主된 汚染源이였다. 6. 水浸 중 찹쌀의 粘度는 最初 25.5cP에서 14日에 最高 粘度 30.3cP였고, 20日에는 23.5cP로 減少하였다. 7. 찹쌀의 K,Na,Ca,Mg 含量은 각각 54.72, 25.41, 38.41, 30.18㎎/100g였으며 10℃에서 20日間 水浸한 경우 각각 67,67,85, 81%가 溶出되었고 K,Na는 水浸初期에, Ca, Mg은 水浸初期와 中期에 主로 溶出되었다. 8. 原料찹쌀의 總燐은 580.45㎎/100g이고, 水浸 20日에는 491.20㎎/100g으로 溶出 減少되었고 대부분이 水浸 初期에 溶出되었다. 9. 10℃에서 水浸 찹쌀의 膨化率은 總酸度의 增加와 더불어 커졌는데 最初 180에서 水浸 20日에는 251로서 139%나 增加되었다. 10. H-置換 찹쌀, K-置換 찹쌀, Na-置換 찹쌀 및 Ca-置換 찹쌀의 粘度는 각각 33.2, 32.5, 33.5, 24.3 cP로 Ca-置換 찹쌀을 제외하고는 原料 찹쌀과 水浸한 찹쌀의 粘度보다 모두 높았다. 11. H-置換 찹쌀, K-置換 찹쌀, Na-置換 찹쌀 및 Ca-置換 찹쌀의 膨化率은 각각 215, 210, 216, 172%로 Ca-置換 찹쌀 만이 原料 찹쌀보다 낮았다. 12. 산자바탕의 膨化倍數가 높고 硬度가 낮게되는 最適 條件에서 原料 찹쌀의 水浸 期間은 10℃에서 14~16日, 찹쌀가루의 粒度는 60mesh, 糊化 溫度와 時間은 100℃에서 20~25分과 110℃에서 10分, 찧기 條件은 60℃에서 75回, 산자 반대기 乾燥는 40℃, 튀김 溫度는 160~170℃, 子 반대기의 水分 含量은 10~15%였다. San-Ja(Busuge) is our conventional snack food being made glutinous rice. Its characteristics, however, was not ye systemized scientifically. Therefore, this experimental study was to investigate not only the effect of steeping process on acidity, viscosity, metalic ion content, and expansion rates of raw glutinous rice which is responsible for rheology of San-Ja base, but also optimum conditions in manufacturing process of San-Ja base. 1. During steeping at 10℃ maximum water absorption of glutinous rice was 38% within 4 hrs, and the absorption did not occur there-after. 2. When glutinous rice was steeped at 10℃ and 20℃, volatile acidity of glutinous rice was 0.28% and 0.47%, respectively, and the rate of volatile acidity increase was large in the final stage of steeping and high at the temperature condition above 20℃. 3. Nonvolatile acidity was 0.75% in the case of 20days steeping at 10℃ and the change of acidity had been irregular at 20℃. 4. The volatile acids produced by steeping for 20 days at 10℃ were butylic acid acetic acid, propionic acid, and formic acid, and of them, the butylic acid was the major acid. And nonvolatile acids were lactic acid, citric acid, fumaric acid, and oxalic acid, and of them, lactic acid was majority. 5. Factors responsible for acid formation in steeping were glutinous rice steeping water, and air. And of them, glutinous rice was major factor. 6. Viscosity of glutinous rice was increased gradually from 25.5 to 30.3 cP up until the 14th day of steeping, and was decreased to 23.5 cP at 20th day. 7. Contents of ?? and ??, were 54.72, 25.41, 38.41, and 30.18㎎/100g of glutinous rice, respectively. And those which were leached for 20 days of steeping at 10℃ were 67,67, 85 and 81%, respectively. ?? and ?? of metalic ion were leached at the initial stage of steeping and ?? and ?? at the initial and middle stage of steeping. 8. Total phosporus content of raw glutinous rice was 580.45㎎/100g, which was reduced to 491.20㎎/100g after 20 days of steeping, and was leached mostly at the begining of steeping. 9. Expansion rate of steeped glutinous rice was propotional to the increasein acidity by steeping, and increased from 180 to 251% after 20 days of steeping at 10℃, which amounted to 139% increase from the raw glutinous rice. 10. Viscosity of substituted starchs by cations (?? and ??) was 33.2, 32.5, 33.5 and 24.3 cP, respectively, and except substituted starch by ??, the viscosities of these were higher than those of raw glutinous rice and of steeped glutinous rice. 11. Expansion rates of substituted starch by cations (H?, K?, Na? and Ca?) were 215, 210, 216, and 172%, respectively. The expansion rate of substituted starch by Ca? was exceptionally lower than that of the raw and the steeped glutinous rice. 12. The optimum conditions for obtaining the high expansion and low hardness of San-ja base were as follows: Steeping pariod ; 14 to 16 day at 10℃, particles size of the rice flour ; 60 mesh, time and temperature of steaming ; 20 to 25 min. at 100℃ or 10min. at 110℃, number and temerature of beating; 75 times at 60℃, thickness of San-Ja flat; 3mm, drying temperature of San-Ja flat; room temperature to 40℃, frying time and temperature ; 48sec. at 160 to 170℃, moisture level of dried San-Ja flat 10 to 15%

부수게의 명칭 및 특서에 대한 고찰

김중만,염희천 대한영양사회 1982 國民營養 Vol.41 No.-

김치용 도마의 새로운 형태

김중만 한국식생활문화학회 1986 韓國食生活文化學會誌 Vol.1 No.3

능동형 태양열 시스템의 이론과 실제

김중만,Kim, Jung-Man 한국과학기술단체총연합회 1980 과학과 기술 Vol.13 No.8

대두의 항산화성에 대하여(상)

김중만 한국식품산업협회 1982 좋은식품 Vol.63 No.-