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오영주,황인주,김찬식,강순선,고정삼 ( Young Ju Oh,In Ju Hwang,Chan Shick Kim,Soan Sun Kang,Jeong Sam Koh ) 한국응용생명화학회 1997 Applied Biological Chemistry (Appl Biol Chem) Vol.40 No.4
To assess the physiochemical characteristics of greenhouse Satsuma mandarin (Citrus unshiu Marc. var. miyakawa) produced in Cheju, were analyzed chemical compositions for fruits, external and internal factors influencing the edible quality. Changes in organoleptic value according to brix and acid content were also evaluated. The ratios of sucrose : glucose : fructose in citrus juice were 2 : 2 : 1.5. Citric acid as the main acid in the juice represented about 70% of total organic acid. Most of the amino acids were found to be nonessential amino acids. Deep yellow color of the citrus peel showed a significant relationship(r=0.563) with brix/acid ratio of the citrus juice, indicating the ripeness of the fruit. Since the acid content showed highly negative statistical relationship(r=-0.882) with the pH value of the juice, the pH value appears to be a simple indicator for the sourness of the fruit in the field test. The fruits were divided into 9 groups based on the brix/acid contents for sensory evaluation. The palatability patterns of each group changed depending on the acid content. The optimal ranges of brix/acid content for acceptable taste were 11 and 0.5∼1.0, respectively.
Bacillus firmus NA-1 균주와 Bacillus subtilis GT-D 균주를 이용한 발효비지의 기능성
오수명(Soo-Myung Oh),김찬식(Chan-Shick Kim),이삼빈(Sam-Pin Lee) 한국식품영양과학회 2006 한국식품영양과학회지 Vol.35 No.1
일본 청국장에서 분리된 Bacillus firmus NA-1과 재래청국장에서 분리한 Bacillus subtilis GT-D를 이용하여 전지활성 생 대두미세분말(MFS) 첨가 및 발효시간에 따른 비지 발효물의 혈전용해효소, 가수분해효소, 점질물, 펩타이드 생산 및 풍미개선 효과를 알아보았다. 84%의 수분함량을 포함하는 비지에 대두미세분말을 10, 15, 20% 첨가함으로써 78, 74, 70%로 수분함량을 감소시킬 수 있으며, 발효시간이 경과할수록 tyrosine함량이 증가하였으며, B. firmus NA-1 균주보다는 B. subtilis GT-D 균주를 사용하는 경우에 높은 값을 보였다. 발효비지의 점조도는 B. firmus NA-1 균주를 이용한 발효물이 높은 값을 보였으며, 두 균주 모두 MFS 20%를 첨가한 후 26시간 발효한 발효물에서 2.18, 0.35 ㎩ㆍsⁿ로 가장 높은 점조도 값을 나타내었다. 혈전용해효소 역시 B. firmus NA-1 균주를 이용한 비지청국장에서 10%이상의 높은 활성을 보였으며, 발효 22시간까지 증가하다가 26시간부터는 큰 변화가 없거나 감소하는 경향을 보였다. 따라서 20%의 MFS를 첨가한 후 42℃에서 22시간 동안 발효하는 것이 발효취 생성을 최소화하는 조건이라 사료되었다. 비지청국장의 동결건조는 청국장 냄새 및 수분함량을 6%수준으로 줄일 수 있었으며, 혈전용해효소의 활성을 포함하였다. B. firmus NA-1 균주를 이용한 시료에서는 615 unit/g의 가장 높은 protease의 활성을 보였으며, B. subtilis GT-D 균주를 이용한 시료에서는 1903 ㎎%의 tyrosine 함량 및 180 unit/g의 α-amylase의 활성을 나타내었다. To convert the soybean curd residue (SCR) to functional food ingredient, alkaline fermentation of SCR was performed by Bacillus firmus NA-1 and Bacillus subtilis GT-D for 22 hr at 42℃. The micronized full-fat soy flour (MFS) was fortified to reduce the moisture content as well as to supply protein source. The mucilage and flavor productions in the fermented SCR were enhanced by the fortification of 20% MFS. The peptide production from the SCR fermented with B. subtilis GT-D substantially increased when judged by the detectable amount of tyrosine (480 ㎎%). The production of fibrinolytic enzyme was increased by the fermentation for 22 hr, indicating the relative activity of 62% (B. firmus NA-1) and 47% (B. subtilis GT-D), respectively. The SCR fermented by B. firmus NA-1 and B. subtilis GT-D indicated the consistency of 1.95 ㎩ㆍsⁿ and 0.21 ㎩ㆍsⁿ, respectively. After freeze-drying, the protease activity (615 unit/g) and α-amylase activity (180 unit/g) were obtained from SCR fermented by Bacillus firmus NA-1 and Bacillus subtilis GT-D, respectively.
오영주(Young-Ju Oh),이삼빈(Sam-Pin Lee),김찬식(Chan-Shick Kim) 한국식품영양과학회 2004 한국식품영양과학회지 Vol.33 No.3
제주 전통두부의 산업화를 위한 최적 공정을 확립하고 해수를 대용할 수 있는 응고제를 사용하여 맛과 영양성 및 저장성이 향상된 고품질의 전통두부를 생산할 수 있었다. 즉 대두원료의 침지는 동절기 및 하절기에 각각 12~16시간, 8~10시간이 적합하였다. 가수량은 원료 대두량의 8배가 적합하였으며, 이 때의 두유농도는 8°Brix였다. 두유는 100℃에서 2분 정도 가열하는 것이 단백질의 유리 thiol잔기의 노출을 최대화하였다. 연속 가열솥 대신 진공솥으로 대치한 결과 압력과 온도조절이 용이하여 수율이 21% 증가하였으며, 제품의 품질관리가 용이하였다. 마른두부의 응고제로는 6% 죽염액과 다시마 침출액을 1 : 1의 비율로 혼합하여 1차 응고제를 만들고, 키토산 1 L에 CaCl₂8 g과 MgCl₂ 2 g의 비율로 혼합하여 응고제를 얻었다. 최종 마른 두부의 소비자의 기호도는 60%이상이 보통 이상으로 평가하였으며, 고소한 맛과 견고성이 우수하면서 전체적인 기호도가 시판두부에 비해서 유의적인 차이를 보이면서 우수하였다. Traditional Jeju tofu with a hard texture was manufactured by traditional method with a compounded coagulant. The processing condition for industrial production was optimized by determining soaking of soybean, extraction and heat treatment of soymilk as well as concentration and composition of coagulant. Maximum yield of soymilk was obtained by grinding one part of soaked soybean with eight parts of water, and the soluble solid of soymilk was about 8°Brix. The free thiol group in soymilk was maximally exposed by heating at 100℃ for 2 min. A vacuum cooker for heating soymilk was effective for the improvement of yield and texture properties of tofu. The hardness of traditional Jeju tofu was obtained by increasing pressing time and drying by a fan instead of soaking in cold water. Optimization of a traditional tofu production resulted in the increase of total yield and improvement of quality control. Texture of traditional Jeju tofu prepared in industrial production scale was analyzed by instrumental analysis and sensory evaluation. Traditional Jeju tofu showed higher score in the hardness, roasting taste and overall preference compared with a commercial tofu, showing significant difference in 5% significant level.
제주지역 차나무(Camellia sinensis L.) 품종별 차기와 생육단계에 따른 품질특성 변화
송인관(In Kwan Song),오은의(Eun Ui Oh),김봉찬(Bong Chan Kim),김권수(Kean Soo Kim),윤정희(Jeong Hee Yoon),김찬식(Chan-Shick Kim),송관정(Kwan Jeong Song) 한국차학회 2011 한국차학회지 Vol.17 No.1
This study was conducted to evaluate tea quality in some cultivars at different tea seasons and shoot growth stages in Jeju, Korea. Tea quality components from three cultivars of Saemidori (early maturing), Yabukita (middle maturing), and Hushun (late maturing) were determined by NIR analysis at three tea seasons from 1st to 3rd crop with five growth stages from one and a bud to five and a bud. Changes in total free amino acid and threonine contents showed similar tendencies, and these contents were the highest at the 1st crop and decreased gradually with growth stages. Total cathechin content was the lowest at the 1st crop and declined with growth stages. Caffeine content was similar at the 1st and 3rd crops and showed a tendency of gradual decrease with growth stages. Tannin content was slightly different among the three tea seasons and decreased with growth stages. Vitamin C content was the highest and increased with growth stages at the 1st crop, whereas it was similar at all growth stages of the 2nd and 3rd crops. There were no differences in crude fiber content between the different tea seasons, whereas it increased gradually with growth stages. Cultivars showed significant differences in contents of these components with different tea seasons and shoot growth stages. The results indicate that tea seasons, shoot growth stages, and cultivars could be major factors affecting tea quality.
흑설탕, 과당, 올리고당을 이용한 미나리 추출물의 제품화
손민정(Min Jung Son),차춘근(Chun Geun Cha),박정현(Jung Hyun Park),김찬식(Chan-Shick Kim),이삼빈(Sam-Pin Lee) 한국식품영양과학회 2005 한국식품영양과학회지 Vol.34 No.9
당의 종류에 따라 추출 및 발효 숙성된 미나리 액상 추출물들의 CO₂ 생성 억제 및 미나리 액상 추출물의 규격화를 수행하였다. 흑설탕, 올리고당 및 과당으로 침출된 미나리 액상 추출물은 적정산도 0.74%~1.12%를 나타냈으며, 과당을 사용한 경우에 환원당이 50%로 가장 높은 값을 보였다. 미나리 액상 추출물의 초기 생균수는 흑설탕을 이용한 경우에 1.6×10^6 CFU/mL의 생균수를 보였으며, 올리고당, 과당의 순서로 생균수가 낮았다. 미나리 액상추출물의 CO₂ 생성량은 올리고당을 사용한 경우에 가장 높았으며 과당을 이용한 경우에 가장 낮았다. 흑설탕 또는 올리고당 침출 미나리 액상 추출물은 85℃에서 15분 열처리에 의해서 미나리 액상 추출차의 규격에 맞는 생균수를 보였으며, 3% 구연산의 첨가에 의해서 당의 종류에 관계없이 미나리 액상추출물에 존재하는 미생물을 사멸시킬 수 있었다. 흑설탕, 과당, 올리고당으로 제조된 미나리 액상 추출물에 3% 구연산을 첨가하여 열처리 하여 액상추출차로 제품화한 후에 성분 규격을 검사한 결과, 미나리 액상 추출물은 성상, 대장균군, 세균수, 타르색소, 납 성분 검사에서 모두 적합하였다. The dropwort was fermented by steeping with brown sugar, fructose syrup or oligosaccharide at room temperature for 2 month, and then stored at cold room for 6 months. The dropwort extracts prepared with three different sugars showed more than 50°Brix, below pH 4.0 and about 0.7% titratable acidity. The dropwort extract with brown sugar showed 1.6×10^6 viable cell counts and 21.2% reducing sugar. Formation of CO₂ gas was superior to the dropwort fermented with brown sugar or oligosaccharide. The dropwort extract with fructose syrup indicated 9.0×10³ viable cell counts and 50.1% reducing sugar. Microorganism present in fermented dropwort extract was effectively pasteurized by the addition of 3% citric acid and heat-treatment at 85℃ for 15 min, resulting in the less production of CO₂ gas. The dropwort extracts prepared with brown sugar, fructose syrup or oligosaccharide was suitable for the standardization that required for plant extract in Korea Food Codex.