시판 압출숙면류의 저항전분 함량과 조리특성

류복미,김창순,Ryu, Bog-Mi,Kim, Chang-Soon 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.3

We conducted this study to investigate the amount of RS and cooking characteristics of the commercial extrusion-cooked noodles. Ten kinds of noodles were selected and grouped according to the storage conditions; dry noodles (3), refrigerated noodles (2), freeze noodles (4), and dry noodle made from wheat flour as a control (not extrusion-cooked). The total starch of commercial noodles ranged from 62.50% to 84.13%, Refrigerated Naengmyeon and dry Dangmyun had high proportions of total starch (respectively 84.13% and 80.13%, respectively). The amounts of apparent amylose ranged from 25.01% to 42.93% and RS ranged from 0.61% to 5.99%. A high proportion of the total starch was rendered digestible by extrusion cooking, and a small amount of RS remained in the samples. Dry Dangmyun had the highest percentages of RS (5.99%), followed by refrigerated Naengmyeon C (2.41%) and dry Jjolmyeon (1.94%), and those of the other noodles were lower than that of the control (1.86%). Cooking properties and texture measurements were evaluated. Cooking loss and turbidity of cooking water were highest in dry Jjolmyeon and dry Naengmyeon. There was little cooking loss in dry Dangmyun and freeze rice noodles. In particular, dry Dangmyun and refrigerated Naengmyeon C containing high amounts of RS and amylose had relatively high measurements of hardness and tensile strength.

수시장(콩발효식품)의 생리기능적 특성에 관한 연구

류복미,김정숙,박민희,문갑순,Ryu, Bog-Mi,Sugiyama, Kuniko,Kim, Jung-Suk,Park, Min-Hee,Moon, Gap-Soon 한국식품영양과학회 2007 한국식품영양과학회지 Vol.36 No.2

This study was carried out to observe the antioxidant and angiotensin converting enzyme (ACE) inhibitory activity of susijang (Korean traditional fermented soy food). The antioxidant activity of susijang was measured by using TEAC (trolox equivalent antioxidant capacity) assay. In addition contents of isoflavones, phenolic acids and amino acids were determined. TEAC values of chungkukjang and susijang were significantly higher than those of yellow soybean (p<0.05). The contents of isoflavones (genistein, daidzein) were found to be significantly higher in chungkukjang and susijang than yellow soybean. The susijang showed high content of free amino acids and phenolic acids. ACE inhibitory activity of susijang was significantly higher than those of chungkukjang and yellow soybean, particularly of 70% ethanol extract. 전통 콩발효식품인 수시장의 제조방법을 재현하고 이의 항산화활성 및 angiotensin-converting enzyme(ACE)에 대한 저해활성을 측정하였다. TEAC법으로 총항산화능을 측정한 결과 원료콩에 비해 수시장에서 유의적으로 높았고, 청국장과 유사한 항산화능을 나타내었다. 수시장 중의 이소플라본(diazein, genistein) 함량은 청국장보다는 적게 함유되어 있었으나 원료콩에 비해서 유의적으로 높게 나타났다. Phenolic acids의 함량은 수시장 형태로 제조했을 때 가장 높았으며 특히, $\rho-coumaric$ acid와 salicylic acid가 많이 함유되어 있었다. 유리아미노산의 함량은 원료콩과 비교하여 수시장에서 가장 높았고, 청국장이 다음으로높게 나타났다. 고혈압 효과를 측정한 결과 청국장보다 수시장에서 저해활성이 높았으며, 70% 에탄올로 추출한 경우 저해활성이 더 큰 것으로 나타났다.

제분방법에 따른 찰수수 가루의 품질 특성

류복미 ( Bog Mi Ryu ),김창순 ( Chang Soon Kim ) 한국식품조리과학회(구 한국조리과학회) 2013 한국식품조리과학회지 Vol.29 No.2

분쇄방법(핀밀, 초미분쇄)을 달리하여 제분한 찰수수가루의 물리화학적 특성을 조사하였다. 조단백질 함량은 PS와 UFS에서 높았고, 조지방 함량은 핀밀분쇄보다 초미분쇄에서 더 높게 나타났다. 조회분과 총 식이섬유소 함량은 도정하지 않고 핀밀분쇄한 PWS에서 가장 높았다. 겉보기 아밀로오스 함량은 핀밀분쇄한 수수가루가 초미분쇄한 수수가루보다 높았으며 껍질이 없는 경우(PS, UFS) 아밀로오스 함량이 더 낮게 나타났다. 수수가루의 평균입도크기는 도정하지 않은 수수가루에서 컸으며 핀밀분쇄한 것이 초미분쇄보다 평균입도가 큰 것으로 나타났다. 수수가루의 색도는 초미분쇄 수수가루가 핀밀수수가루보다 밝았으며 UFS의 L값이 가장 높았고, 도정한 수수가루(PS, UFS)가 통곡수수(PWS, UFWS)보다 명도가 높았다. 수분결합력은 초미분쇄 시료 UFWS에서 가장 높았으며 핀밀분쇄 PWS보다 높았다. 용해도와 팽윤력은 초미분쇄한 시료가 핀밀분쇄 시료에 비해 모두 높게 나타났으며 도정한 수수가루에서 높게 나타났다. 수수가루의 손상전분 함량은 핀밀분쇄하여 도정한 경우 손상도가 컸다. 수수가루의 호화점도 특성에서 최고점도와 최종점도 PS와 PWS에서 높았고 UFS는 가장 낮은 점도를 나타내었다. 노화도를 나타내는 setback 점도 또한 PS와 PWS에서 높아 초미분쇄보다 노화도가 높게 나타났다. 핀밀분쇄한 통곡 수수가루(PWS)가 전체적으로 높은 호화점도곡선을 보였다. 총 페놀 함량은 핀밀분쇄 수수가루가 초미분쇄 수수가루보다 높았으며 통곡 수수에서 높게 나타났다. 이러한 결과들로 보아 수수는 도정 여부와 분쇄 방법에 따라 가루의 물리화학적 특성이 달라지므로 수수가루를 이용한 제품 개발 시 각 제품의 특성에 따른 적절한 제분방법이 필요하다고 할 수 있다. The objective of this research was to investigate physicochemical properties of waxy sorghum flours by different milling methods (pin mill and ultra fine mill). Four different sorghum flours were used for the experiments ; PWS (pin milled whole sorghum flour), PS (pin milled sorghum flour without bran), UFWS (ultra fine milled whole sorghum flour), UFS (ultra fine milled sorghum flour without bran). The contents of crude ash and total dietary fiber were the highest in PWS. Amylose content of pin milled sorghum flour was higher than that of ultra fine milled flour. The mean particle size of pin milled flours was six times lager than ultra fine milled flours. The L values of UFS and UFWS were higher than those of PS and PWS, whereas a and b values were higher in PWS. The water binding capacity was highest in UFWS, and solubility was higher in PS and UFS. Swelling power of flours was highest in UFS. The damaged starch content was higher in PS and UFS, which means damaged starch of sorghum flours significantly affected by polishing than milling method. The pasting properties were higher in the pin milled flours. Initial pasting temperature of pin milled flour was ranging from 70.5 to 73.1℃, which are higher than ultra fine milled flour (68.6℃). The contents of total polyphenol were higher in PWS and UFWS than those of PS and UFS, there was no difference between the two milling methods. The results of this study indicate that physicochemical properties of sorghum flour were affected by milling methods as well as bran.

김치종류별 용매 획분의 자외선 B 조사에 의해 유도된 피부산화 및 홍반 생성 억제 효과

류복미(Bog-Mi Ryu),류승희(Seung-Hee Ryu),전영수(Young-Soo Jeon),이유순(Yu-Soon Lee),문갑순(Gap-Soon Moon) 한국식품영양과학회 2004 한국식품영양과학회지 Vol.33 No.5

배추김치, 갓김치, 부추김치의 용매획분 추출물을 제조한 뒤 항산화관련 물질들의 함량을 측정한 결과 카로테노이드는 갓김치의 hexane층에서, 클로로필 함량은 부추김치의 hexane층에서 가장 높았고, 비타민 C 함량은 갓김치의 EtOAc 층과 BuOH층에서 가장 높게 나타났다. 총 페놀화합물은 부추김치의 CH₂Cl₂층과 EtOAc층, 배추김치 CH₂Cl₂층, 갓김치 EtOAc층과 CH₂Cl₂층에 많이 함유되어 있었다. DPPH법을 이용한 유리기 소거능을 조사한 결과 부추김치 CH₂Cl₂층과 EtOAc층, 배추김치 CH₂Cl₂층, 갓김치 EtOAc층에서 효과가 큰 것으로 나타났다. 김치종류별 용매획분을 hairless mouse의 피부균질액에 첨가하여 자외선 B를 조사한 후 지질과산화물 함량을 측정한 결과 부추김치의 CH₂Cl₂층과 EtOAc층, 배추김치, 갓김치의 EtOAc층에서 낮게 나타나 항산화성이 높은 획분에서 피부의 광산화 억제효과가 큰 것을 알 수 있었고 김치 용매획분을 크림에 첨가하여 hairless mouse의 등에 직접 도포한 후 자외선 B를 조사하였을 때 대조군에 비해 갓김치의 hexane층, 부추김치의 hexane층과 BuOH층을 제외한 모든 용매획분이 피부홍반의 생성을 억제하였고 특히 갓김치 EtOAc층, 배추김치 CH₂Cl₂층, 부추김치 물층에서 피부보호효과가 큰 것으로 나타났다. Kimchi is well known as a traditional Korean food containing various antioxidative compounds and it has been demonstrated that dietary kimchi inhibit the tissue oxidation and aging in many related studies. Ultraviolet B (UVB) radiation is the most potent among the many related factor to skin photo-aging. This experiment is designed to elucidate the inhibitory effect of solvent fractionation of various kimchi on UVB induced oxidation and erythema formation. Among solvent fractions, phenol content mostly existed in dichloromethane / ethylacetate fraction of buchu kimchi, dichloromethane fraction of Korean cabbage kimchi and ethylacetate / dichloromethane fraction of mustard leaf kimchi. Free radical scavenging activities were higher in dichlo-romethane and ethylacetate fraction from buchu kimchi, dichloromethane fraction from Korean cabbage kimchi, and ethylacetate fraction from mustard leaf kimchi. When the damage of photo-oxidation by UVB irradiation was tested in the presence of solvent fractions of kimchi, dichloromethane / ethylacetate fraction of buchu kimchi, ethylacetate fraction from Korean cabbage and from mustard leaf kimchi showed the higher protective activities than others. The erythema formations which were induced by UVB irradiation were decreased in solvent fractions of kimchi that have higher antioxidant activities. In conclusion, kimchi solvent fractions having antioxidant compounds mostly inhibited photo-oxidation and erythema formation by UV-irradiation, therefore kimchi consumption can retard skin aging due to the presence of antioxidative compounds.

분쇄방법을 달리한 통곡 찰수수가루를 이용한 수수빵의 제조 및 품질 개선

류복미 ( Bog Mi Ryu ),김창순 ( Chang Soon Kim ) 한국식품조리과학회(구 한국조리과학회) 2014 한국식품조리과학회지 Vol.30 No.3

This study was conducted in order to investigate the properties of bread making and quality improvement when wheat flour is replaced with whole waxy sorghum flour. Sorghum flour, which was prepared with two types of milling methods of pin mill and ultra fine pulverization, was used at different levels ranging from 10, 20 and 30%, respectively. The pasting properties of peak viscosity, setback viscosity and pasting temperature of the composite flour containing pin-milled sorghum flour were higher than those of ultra fine pulverized sorghum flour. The volumes of sorghum bread were lower than that of wheat bread; moreover, they gradually decreased with increasing amounts of sorghum flour, which has inferior dough properties and therefore collapses in the oven. The use of vital gluten (12% based on sorghum flour weight) and emulsifier (SSL; sodium stearoyl lactylate) increased the extensibility and resistance to the extension of the dough, thereby improving its rheological properties. Thus, the oven spring of bread containing sorghum was improved, demonstrating as loaf volume increase up to 15%. However, in the case of breads containing 30% sorghum flour, the loaf volumes were still unacceptably low. Therefore, the formula and the bread making process were further modified as follows: An increase of vital gluten (12%→18%) and shortening (3%→6%), a decrease of mixing time and dough fermentation temperature, and the addition of sorghum flour after gluten development during mixing. The above modifications resulted in the improvement of sorghum bread quality. Therefore, we suggest that pin-milled sorghum flour is more appropriate than ultra fine pulverized sorghum flour for making bread.

저온 질소 건조한 엿기름과 시판 엿기름으로 제조한 식혜의 품질 특성 비교

류복미(Bog-Mi Ryu),김정숙(Jung-Suk Kim),김미정(Mi-Jeong Kim),이영순(Young Soon Lee),문갑순(Gap-Soon Moon) 한국식품과학회 2008 한국식품과학회지 Vol.40 No.3

본 연구에서는 38℃에서 48시간 저온질소건조한 엿기름과 열풍건조한 시판 엿기름들로 제조한 식혜의 이화학적 및 관능적 특성을 비교하였다. 엿기름 중의 α-amylase 및 β-amylase 활성을 측정한 결과 저온질소건조한 엿기름에서 효소활성이 높게 나타났다. 저온질소건조한 엿기름으로 제조한 식혜는 당분해 효소들의 활성이 큰 결과로 당도와 환원당 함량이 시판 엿기름으로 제조한 식혜들에 비해 높게 나타났다. 저온질소건조한 엿기름으로 제조한 식혜의 탁도는 시판 엿기름으로 제조한 식혜보다 높거나 낮게 나타났다. 색차계를 이용한 명도(L 값)는 식혜들 간의 유의적인 차이가 없었으나, 적색도(a 값)와 황색도(b 값)는 낮게 나타나 저온질소건조에 의해 당의 갈변화가 억제된 것을 알 수 있었다. 관능검사 결과 색상과 냄새, 당도, 전체적인 기호도에서 저온질 소건조한 엿기름으로 제조한 식혜가 시판 엿기름으로 제조한 식혜들보다 유의적으로 선호도가 높은 것으로 평가되었다. 엿기름의 저온질소 건조방법은 타 고온처리 건조법에 비해 식품의 품질 열화를 막을 수 있고, 산소에 의한 식품의 산패를 최소화하여 식품 본래의 영양가와 기능성을 높게 유지할 수 있을 것으로 기대된다. This study compared the quality characteristics of sikhye (a traditional Korean sweet rice drink) samples prepared with N₂-circulated low-temperature dry malt (RM) and commercial malts. The amylase activities of the malts and the physiochemical (brix, reducing sugar, turbidity, color) and sensory qualities of the sikhye samples were examined. The results showed that RM had higher α-amylase and β-amylase activities than the commercial malts. And the sikhye made with RM had higher sugar and reducing sugar contents as compared to the samples made with commercial malts. There were no significant differences in L-values between the groups; however, the RM sikhye showed lower a- and b-values. Finally, the sensory evaluation results indicated that RM sikhye received higher sweetness, color, flavor, and overall acceptability scores than the samples made with commercial malts.

재료배합비와 저장조건에 따른 냉동냉면(압출숙면)의 저항전분 함량과 조리특성

류복미(Bog-Mi Ryu),김창순(Chang-Soon Kim) 한국식품조리과학회 2017 한국식품조리과학회지 Vol.33 No.5

Purpose: This study was conducted to investigate the resistant starch content and cooking properties of Naengmyeon (extrusion cooked noodle) made with ratios of ingredients under different storage conditions. Methods: Pasting properties of various starches (corn starch, sweet potato starch, and wheat starch) and wheat flour used in Naengmyeon were evaluated. Storage conditions of samples were summarized as follows: quick freezing at -20°C immediately after manufacturing of noodles (QF), and freezing at -20°C after refrigeration for 3 days at 4°C (RF). The contents of resistant starch and quality characteristics of noodles were measured after storage for 4 weeks. Results: The peak viscosity and final viscosity were the highest in sweet potato starch. The pasting temperature was the highest in wheat starch and the setback viscosity was the highest in corn starch. The contents of resistant starch were high in the samples with a high ratio of corn starch and high in all samples under RF compared to QF. However, they were not affected by wheat flour. The water absorption and cooking loss of boiled noodles as well as turbidity of cooking water were high in noodles with a high ratio of wheat flour and increased in samples under RF. The measurements of tensile strength and hardness of noodles also increased under RF and were high in noodles rich in corn starch. Conclusion: As a result, to increase the content of resistant starch in commercial Naengmyeon, replacement of wheat flour with corn starch as well as freezing storage after refrigeration for a period of time could be suggested for making Naengmyeon.

김치종류별 식이가 Hairless Mouse 피부의 형태학적 변화에 미치는 영향

류복미(Bog-Mi Ryu),류승희(Seung-Hee Ryu),양영철(Young-Churl Yang),이유순(Yu-Soon Lee),전영수(Young-Soo Jeon),문갑순(Gap-Soon Moon) 한국식품영양과학회 2004 한국식품영양과학회지 Vol.33 No.9

피부는 외부의 물리적 화학적 자극으로부터 신체를 보호하는 중요한 역할을 하며 노화에 따른 조직의 형태학적인 변화를 쉽게 관찰할 수 있는 기관이다. 동결건조한 배추김치, 갓김치, 부추김치를 식이에 10%씩 첨가하여 hairless mouse에 16주간 섭취시켜 피부조직에 미치는 영향을 살펴보았다. 노화가 진행됨에 따라 표피의 두께는 감소하며 본 실험에서 대조군에 비해 김치섭취군에서 유의적으로 두꺼운 것으로 나타났다. 피부 각질화에 관여하는 cytokeratin은 대조군에 비해 갓, 배추, 부추김치군의 순으로 낮았는데 전자현미경적 소견으로도 대조군에서 각질층은 중간원섬유들이 치밀하게 분포된 매우 두꺼운 각질층이 보인 반면 갓김치, 배추김치, 부추김치군은 얇은 각질층으로 배열되어 있었다. 상피기저막의 type Ⅳ 콜라겐은 갓김치섭취군에서 현저하게 증가되어 갓김치 성분들이 피부의 기저막의 노화를 억제한 것으로 사료된다. 콜라겐 함량은 노화에 따라 감소하며 대조군에서 콜라겐의 합성에 관여하는 fibroblast의 RER 발달은 뚜렷하지 않았으나 갓김치군, 배추김치군에서는 RER의 발달이 현저하여 새로운 콜라겐 생성이 활발히 이루어지는 것으로 나타났다. 이러한 결과로 보아 많은 생리활성물질 및 항산화물질이 함유되어진 김치의 섭취는 피부노화를 방지할 수 있을것으로 기대되며 특히 갓김치의 효과가 우수한 것으로 나타났다. Skin is the most frequently exposed tissues to oxidative stress from exogenous and endogenous sources. Dietary antioxidants, which suppress oxidative stress including reactive oxygen metabolites, play an important role in protecting skin from deleterious reactive oxygen species. Kimchi containing lots of antioxidative compounds shows anti-aging effect on skin. Therefore the morphologic changes on the skin of hairless mice fed diets containing Korean cabbage, mustard leaf, and buchu kimchi for 16 weeks were determined. Although epidermal thickness was decreased with age, kimchi prevented this thinning of epidermis compared to control group. In kimchi groups, the staining area of cytokeratin was smaller and stratum corneum was thinner than control group. It suggests that various kinds of kimchi diets prevent the increase of keratinization in epidermis with aging. Type Ⅳ collagen, a major structural protein of basement membrane supporting matrices, existed greater amount in kimchi groups than control group, especially in mustard leaf kimchi group. Rough endoplasmic reticulum (RER) of fibroblast was well developed in dermis of Korean cabbage and mustard leaf kimchi groups, which means collagen synthesis at dermis increased in those kimchi groups. This morphological changes of skin suggest that kimchi consumption can retard skin aging due to the presence of antioxidant and anti-aging compounds, especially some components of mustard leaf kimchi may largely affect on the skin rejuvenescence.

감염예방 교유프로그램이 요양보호사 교육생의 감염예방지식 및 태도에 미치는 효과

류복미(Bog Mi Ryu),유성미(Seong Mi Ryu) 한국산업정보학회 2010 한국산업정보학회논문지 Vol.15 No.5

우리나라 장기요양보호법의 실시에 있어서 요양보호사들에 대한 교육은 왜우 중요하다고 할 수 있다. 본 연구는 감염예방 교육 프로그램 적용 후 요양보호사들의 사전 사후 감염예방 지식과 태도를 평가하기 위해 실시하였다. 자료는 G시의 128명의 요양보호사들을 대상으로 구조화된 설문지로 수집하였고 자료 분석은 SPSS WIN 10.0 프로그램으로 t-test를 적용하여 분석하였다. 감염예방프로그램을 적용한 교육 전 후의 대상자들의 지식 및 태도는 통계적으로 유의하게 증가하였다. 결론적으로 요양보호의 질적 간호를 유지하고 지식수준을 증가시키기 위해서는 요양보호사들을 대상으로 한 지속적인 감염예방 교육 및 프로그램개발이 필요하다 하겠다. It is really important that trained professional care givers service pursuer for long term care insurance in Korea. This study was done to evaluate the infection prevention knowledge and attitude on nursing caregiver students with one group pre test-post test to compare on the education program. The data was collected by standardized self-administered questionnaire with a total of 128 nursing caregiver students in G city. The data was analyzed using the SPSS WIN 10.0 program such as t-test. The knowledge of infection prevention was significantly increased on pre-education and post-education of Infection Prevention Education Program. It is necessary for continuous education to maintain quality of nursing and improve the know ledge of infection prevention and program development on nursing caregiver.

멸치 첨가 김치의 숙성 중 펙틴 함량, 효소 활성, 조직감과 미세구조의 변화

류복미(Bog-Mi Ryu),전영수(Young-Soo Jeon),문갑순(Gap-Soon Moon),송영선(Young-Sun Song) 한국식품영양과학회 1996 한국식품영양과학회지 Vol.25 No.3

멸치를 첨가한 김치는 부산 경남지역의 특색있는 김치로서 본 연구에서는 멸치가루와 생멸치를 각각 첨가하여 4℃에서 4주간 숙성시키면서 김치의 숙성 중 펙틴 함량, 효소 활성 및 조직감과 미세구조의 변화 등을 비교하였다. 숙성이 진행될수록 알콜 불용성 고형분(AIS)의 양은 감소하였으며 수용성 펙틴질인 HWSP함량은 멸치 첨가군이 대조군 보다 낮았고, protopectin인 HC1SP 함량은 멸치 첨가군에서 높게 나타났다. 김치 숙성 중 PE 활성은 감소하였으며 PG 활성은 증가하였는데 멸치 첨가군에서 PG 활성이 낮게 나타났다. 배추조직의 유세포는 절임과 숙성이 진행됨에 따라 중엽이 분리되는 현상을 보였고, 숙성 말기에는 세포벽의 겹쳐짐과 탈락현상이 관찰되었다. 김치의 숙성 동안 두께는 점차 감소하였다. 배추 조직의 경도는 절임과 숙성 초기에 증가하다가 숙성 말기에는 다소 감소하였으며, 절단 강도는 숙성이 진행될수록 증가하였다. 이상의 결과를 종합해 볼 때 생멸치나 멸치가루의 첨가 는 PG 활성을 억제하여 펙틴질의 분해와 조직의 경도에 영향을 미친 것으로 보인다. This study was intended to observe the changes of pectic substances and enzyme activities, texture, microstructure of anchovy added kimchi during fermentation for 4 weeks at 4℃. Content of alcohol insoluble solid(AIS) and HCl soluble pectin(HClSP) were decreased, whereas content of hot water soluble pectin(HWSP) was increased during fermentation. Content of HClSP was higher and HWSP was lower in anchovy added kimchi than control. Activity of pectinesterase(PE) was decreased, whereas activity of polygalacturonase(PG) was increased during fermentation. In anchovy added kimchi, PG activity was lower than control. Changes in microstructure of Chinese cabbage and kimchi during fermentation was observed; in the raw cabbage, parenchyma cells, intercellular space and middle lamella were clearly shown. But in salted cabbage, middle lamella became separated. In the late stage of fermentation, parenchyma cell walls were wrinkled and collapsed. Puncture forces of kimchi were decreased, whereas cutting forces of kimchi were increased as fermentation proceeded. The firmness was slightly higher in anchovy added kimchi than control at the late stage of fermentation, which may be explained by the low PG activity.