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남궁배,정문철,김동철,김병삼,이세은 ( Bae Nahmgung,Mun Cheol Jeong,Dong Chul Kim,Byeong Sam Kim,Se Eun Lee ) 한국응용생명화학회 1995 Applied Biological Chemistry (Appl Biol Chem) Vol.38 No.4
In order to prolong freshness of garlic, the effect of different predrying treatments on quality characteristics during predrying and storage was investigated. As a result of being applied continuous predrying methods dried for 24 hours a day and discontinuous methods dried for 9 hours and 1e1t for 15 hrs a day at 30, 40, 50℃ respectively, it was appropriate the discontinuous predrying method at 40℃ for 7 days and the continuous method at 30℃ for 6 days of which predrying period was taken less time and the loss of pyruvate and thiosulfinate content were low. The predried garlic was stored at -3.5℃ for 6 months to examine the effect of predrying on quality during storage. Predried garlic had less rotting ratio than control but was not different in sprouting ratio.
진공 예냉처리가 포장 저장중 표고버섯의 품질에 미치는 영향
남궁배(Bae Nahmgung),김병삼(Byeong Sam Kim),김의웅(Oui Woung Kim),정진웅(Jin Woung Chung),김동철(Dong Chul Kim) 한국응용생명화학회 1995 Applied Biological Chemistry (Appl Biol Chem) Vol.38 No.4
The influence of vacuum cooling and modified atmospheric packaging was investigated about browning degree, polyphenoloxidase(PPO) activity and free amino acid of shiitake mushroom. During storage, surface browning was inhibited by precooling. PPO activities of shiitake mushroom was increased during storage. Especially, PPO activity was rapidly increased as surface browning was proceeded. And PVC-wrapped mushroom was lower than carton boxpacked mushroom in the changes of surface browning and PPO activity. Total free amino acid contents of shiitake mushroom was 2,510 ㎎% at harvest, but free amino acid content of shiitake mushroom decreased consistantly during storage. Precooled mushroom had more free amino acid content than non-precooled and their contents were fluctuated by storage temperature, packaging methods and storage periods.
고압/효소분해 처리에 의한 멸치 가수분해물의 제조 및 특성분석
김민지 ( Min Ji Kim ),남궁배 ( Bae Nahmgung ),김복남 ( Bok Nam Kim ),이수정 ( Soo Jeong Lee ),김철진 ( Chul Jin Kim ),조용진 ( Yong Jin Cho ),김종태 ( Chong Tai Kim ) 한국산업식품공학회 2009 산업 식품공학 Vol.13 No.2
천연조미소재 개발을 위하여 고압/효소분해 시스템에서 멸치 단백질의 분해 품질특성을 탐색한 결과, 최적 조건은 효소농도 0.6%, 온도 50℃, 처리시간 24시간 및 압력 50MPa로 확인되었다. 멸치 단백질의 처리방법에 따른 품질특성을 비교한 결과, 최적조건하에서 고압/효소 처리한 멸치 가수분해물의 품질특성이 가열추출물인 대조구에 비하여 2.8배, 2배, 1.4배 증가하여 고압/효소 처리에 의한 단백질 가수분해물 생산은 가열추출법이나 고압반응에 비하여 효율적인 방법으로 나타났다. 효소종류에 따른 분해력은 복합효소로 가수분해한 경우 상업효소에 비하여 큰 증가율을 나타내어 복합효소의 분해력이 상업효소에 비하여 우수하였다. 고압/효소 처리 후의 멸치 가수분해물은 정미성 아미노산으로 알려져 있는 glutamic acid, glycine, arginine 및 alanine 등의 함량이 대조구나 압력 처리구의 유리아미노산 함량에 비하여 증가하였다. 결론적으로 고압/효소분해처리공정은 멸치 단백질의 효과적 분해와 정미성 아미노산생산에 효율적인 기술임을 확인하였다. High hydrostatic pressure and enzymatic hydrolysis (HPEH) was applied to anchovy in order to produce a natural seasoning ingredient. Total soluble solid, amino nitrogen, total nitrogen and the degree of hydrolysis of anchovy hydrolysates were investigated depending on the process parameters such as temperature, pressure, enzyme concentration and enzyme type. The optimal condition for anchovy hydrolysis was confirmed as temperature 50℃, reaction time 24 hrs, pressure 50 MPa and enzyme concentration 0.6% in HPEH treatment. HPEH treatment showed more effective in overall properties of anchovy hydrolysis than those of control. All anchovy hydrolysates produced by HPEH treatment were increased more 1.5-2.6 times of total free amino acid than that of control. From these results, the HPEH treatment appears to be an effective and economic process to produce a natural seasoning ingredients.
국내 외식 식품 중 밥류 및 찬류의 당 함량 분석에 관한 연구
이진원 ( Jin Won Lee ),황진봉 ( Jin Bong Hwang ),남궁배 ( Bae Nahmgung ),박장우 ( Jang Woo Park ) 한국산업식품공학회 2014 산업 식품공학 Vol.18 No.2
국가 식품 영양성분 자료구축을 위하여 국내에서 유통되고 있는 외식식품의 총당 함량을 조사하였다. 서울, 경기도, 충청도, 강원도, 전라도 및 경상도의 6개 권역별에서 수거한 밥류(28종)와 찬류(15종)을 대상으로 조사하였다. 밥류의 경우 비빔밥, 장어덮밥 및 샐러드김밥의 경우 최대 각각 8.537 g/100 g, 3.207 g/100 g 및 2.394 g/100 g 수준의 당 함량이 분석되었으며, 일반 밥류 보다 양념을 비롯한 소스가 첨가된 밥류의 경우 당 함량이 다소 높게 나타났다. 찬류 중 하나인 찌개의 경우에서는 전라권의 된장찌개가 1.805 g/100 g으로 가장 높은 당 함량을 나타내었으며, 그 이외의 찌개종류와 권역별 당 함량은 크게 차이를 나타내지는 않았다. 조사한 김치의 경우에서는 단맛, 짠맛 및 매운맛이 강한 경상권과 전라권의 김치에 대하여 전체적으로 당 함량이 높게 나타났으며, 특히, 고들빼기김치의 경우 최대 8.188 g/100 g의 당 함량을 나타내었다. 또한, 찬류 중 대표적인 절임 식품인 장아찌의 경우 전체적인 권역에서 모두 조사한 장아찌 종류에 대하여 당 함량이 높게 나타났으며, 특히 매실장아찌의 경우 32.865-41.846 g/100 g의 범위를 나타내면서 장아찌 종류 중 가장 높은 당 함량을 나타내었다. The objective of this study was to investigate the total sugar content of cooked rice (e.g. Bokkeumbap, Deopbap, Bibimbap, Gimbap, Chobap) and side dishes (Jjigae, Kimchi, Jangajji) by using HPLC analysis. Samples were collected from six regions in Korea (Seoul, Gyeonggi-do, Chungcheong-do, Gangwon-do, Jeonla-do, Gyeongsangdo). In cooked rice, the total sugar content in Bibimbap (8.537 g/100 g), Jangeo-deopbap (3.207 g/100 g), and Saladgimbap (2.394 g/100 g) was higher than that of other cooked rice. Also the analysis results showed that the total sugar content of cooked rice with spice and sauce added was a little higher than that of other kinds of cooked rice. From the analysis of Jjigae, it was shown that Doenjang-jjigae (1.805 g/100 g) from the Jeonla-do region had the highest total sugar content while there was no difference in total sugar content from the other regions. In case of Kimchi, that from Jeonla-do and Gyeongsang-do was very sweet, salty, and spicy, and the total sugar content was higher than that from the other regions. The highest total sugar content among the analyzed Kimchi was in Godeulppaegikimchi with a value of 8.188 g/100 g. In addition, the total sugar content in Jangajjie, as a pickle among side dishes, was shown to be higher than that of the other side dishes with the highest range among Jangajjie of 32.865 g/100 g to 41.846 g/100 g being found in Maesil-jangajji.