효소분해법에 의한 개량어장유의 속성제조 및 품질에 관한 연구 3. 정어리 전어체를 이용한 어장유의 속성제조 및 품질

배태진,한봉호,조현덕,김병삼,이현숙,BAE Tae-Jin,HAN Bong-Ho,CHO Hyun-Duk,KIM Byeong-Sam,LEE Hyun-Suk 한국수산과학회 1990 한국수산과학회지 Vol.23 No.5

Processing conditions of whole sardine into modified fish sauce were investigated. Thawed and chopped sardine was homogenized and hydrolyzed using commercial proteolytic enzymes such as complex enzyme-2000($2.18{\cdot}10^4U/g solid$) and alcalase($1.94{\cdot}10^4\;U/g solid$) in a cylindrical vessel with 4 baffles and 6-bladed impeller. Optimal pH, enzyme concentration and temperature for the hydrolysis with complex enzyme-2000 were 7.0, $7\%$ (W/W) and $52^{\circ}C$, and-those with alcalase were 8.0, $6\%$ (W/W) and $60^{\circ}C$. In both cases, the reasonable amount of water for homogenization, agitation speed and hydrolyzing time were $100\%$ (W/W), 100 rpm and 210 minutes. Thermal treatment of the filtered hydrolysate at $90^{\circ}C$ for 2 hours with $6\%$ of invert sugar was adequated to inactivation of the enzymes and pasteurization of the hydrolysate. Flavor, taste and color of the hydrolysate were improved during the heating process in which the browning products might participate. The content of free amino nitrogen in the fish sauce seasoned with $15\%$ of table salt was ca. $1,640 mg\%$. Yield of the fish sauce based on the contents of proteinous and free amino nitrogen in the raw whole sardine was ca. $86\%$, and ca. $96\%$ of these compounds of the fish sauce was in the form of free amino nitrogen. The pH, salinity and histamine content of the fish sauce were $6.1\~6.3,\;14.2\~14.3\%$ and less than $10\;mg\%$.

효소분해법에 의한 개량어장유의 속성제조 및 품질에 관한 연구 4. 정어리 전어체를 이용한 어장유의 냄새 성분

배태진,한봉호,조현덕,김병삼,이현숙,BAE Tae-Jin,HAN Bong-Ho,CHO Hyun-Duk,KIM Byeong-Sam,LEE Hyun-Suk 한국수산과학회 1990 한국수산과학회지 Vol.23 No.5

Volatile components of whole sardine sauce which was prepared with $7\%$ of complex enzyme-2000($2.18{\cdot}10^4\;U/g solid$), mixed with $6\%$ of invert sugar and heated at $90^{\circ}C$ for 2 hours were compared with those of without invert sugar. Thirty seven kinds were identified from the whole volatile components of hydrolysate heated without invert sugar and fourty three kinds were identified from the hydrolysate heated with $6\%$ of invert sugar. Amines were not detected from the whole volatile components of the chopped whole sardine hydrolysate. Considerable amount of 2,3-dihydrobenzofuran and 2-acetylpyrrole, a little amount of 2,5-hydrofuran, 2-ethylbutanol, 2-pyrone, 2-acetylfuran, 2,6-dimethylpyrazine, 2-acetylpyrazine, 5-methyl-2-furfural, furfuryl acetate, butylpyrrole and 2-methyl-3-hydroxypyrone were detected in the hydrolysate thermally treated with $6\%$ of invert sugar while these were not found in the hydrolysate heated without invert sugar. But the amount of 2-methyt-1-propa-not, hexane, butyl acetate and butyl alcohol were decreased, and acetic acid and butanoic acid were detected as volatile fatty acids.

향신재료를 이용한 Oleoresin제조에 관한 연구 - 3. 마늘 Oleoresin의 속성제조

배태진(Tae-Jin Bae),강훈이(Hoon-I Kang),김현주(Hyeon-Joo Kim),최옥수(Ok-Soo Choi),하봉석(Bong-Seok Ha) 한국식품영양과학회 1993 한국식품영양과학회지 Vol.22 No.1

마늘의 일시 대량처리의 한 방안으로서 마늘 oleoresin의 추출에 대하여 검토하였다. 마늘 oleoresin의 수율면에서 최적 추출용매로는 사용한 11종의 용매 중에서 methyl alcohol이 가장 효과적이었으며, 마쇄시킨 마늘의 입자 크기는 20mesh 이하 및 시료 중량에 대한 용매의 적정 혼합 비율은 1 : 3(w/w)이었으며, 추출수율을 기준으로 추출온도 25℃에서 적정 추출시간은 4시간이었고, 이때의 oleoresin 수율은 21.3%였다. 저장 온도 (5℃, 25℃ 및 40℃)에 따른 total pyruvate 함량의 변화는 저장 초기에는 증가하고 저장 일수가 길어 질수록 다시 감소하였으며, 저장온도가 낮을수록 증감의 폭도 적었다. 저장 중 색택의 변화는 Hunter scale로써 나타낼 경우 저장 일수의 경과에 따라 L 및 b값은 다소 감소하였으나 적색도인 a값은 크게 증가를 하였으며, 저장 온도가 낮을수록 증감의 변화가 적었다. 또한 pH의 변화는 저장 60일 동안 5℃ 저장의 경우 전체적으로는 pH의 변화가 거의 일어나지 않았으며 저장 온도가 높을수록 pH가 다소 증가하였다. This study was intended to investigate the effects of solvents, particle size of a sample, sample to solvent ratio, temperature and time on the extraction of garlic oleoresin. Among eleven solvents used for oleoresin extraction from garlic, the optimal solvent was methyl alcohol. The most appropriate particle size of garlic, extracting temperature and mixing ratio of garlic to methyl alcohol were 20mesh, 25℃ and 1 to 3(w/w), respectively. On the basis of yield in oleoresin extraction, optimum extracting time was about 4 hours. The yield of oleoresin under the above-mentioned conditions was 21.3%. “L” and “b” as color appearance were decreased, whereas “a” was increased slightly during 60 days storage at 5℃, 25℃ and 40℃. Changes in the pyruvate content showed close relation to pH value. During storage pyruvate content of garlic oleoresin was decreased as increasing storage temperature.

어류 가수분해물을 이용한 건조젓갈의 제조조건

배태진(Tae Jin Bae),최옥수(Ok Soo Choi),강훈이(Hoon I Kang) 한국수산과학회 1999 한국수산과학회지 Vol.32 No.2

Proessing conditions for fermented and dried sauces with the underutilized fishes were investigated. Hair tail, gizzard shad, and kangdale were hydrolyzed at 60℃ for 6 hours using 4% Alcalase, and their hydrolysates were separated by molecularporous membrane. The hydrolytic ratios of hair tail, gizzard shad, and kangdale were estimated to be 84.2%, 83.6% and 85.1%, respectively. Amino nitrogen recoveries were determined to be 73.1∼73.9% by a membrane with molecular weight cutoff 100 dalton and 91.7∼92.5% by a membrane with 500 dalton. Ultrafiltration was very efficient means for removing bitter taste. With the additions of 2% glucose, 4% lactose and 4% skim milk, product yields of hair tail, gizzard shad and kangdale were determined to be 16.4%, 17.2% and 17.0%, respectively. Water adsorption rates of hair tail and kangdale showed 5.0∼9.2% and 5.5~9.6%, respectively, under Aw 0.52∼0.94. Contents of total nitrogen in the fermented and dried sauces prepared with hair tail, gizzard shad and kangdale were 3.9%, 4.1% and 3.7%, respectively, and those of amino nitrogen were 3.2%, 3.4% and 3.1%, respectively. In the fermented and dried sauces prepared with hair tail, gizzard shad and kangdale, the hygroscopities at Aw 0.88 were 6.9%, 7.5% and 6.8%, respectively, and solubilities under dissolved in water for 30 minutes were 84.6%, 83.6% and 93.8%, respectively.

분말젓갈의 저장중 품질안정성

배태진(Tae Jin BAE),강훈이(Hoon I KANG) 전남대학교 수산과학연구소 1998 수산과학연구소논문집 Vol.7 No.-

Dried and fermented sauce was manufactured using low-usefulness marine fishes, and their stability during storage at 24±4℃ for 90 days were investigated. Moisture contents of dried and fermented sauce using hair tail, gizzard shad and kangdale were 4.2%, 3.7% and 4.0%, respectively. Total nitrogen and amino nitrogen were 3.9%, 4.1% and 3.7%, 3.2%, 3.4% and 3.1%, respectively, the ratio of amino nitrogen in total nitrogen were 82.1~83.8%. The hygroscopity using hair tail, gizzard shad and kangdale at Aw 0.88 were 6.9%, 7.5% and 6.8%, and solubility were 84.6%, 93.8% and 88.4%, respectively. When storage at 90 days, the contents of chemical composition were little changed. Moisture, crude lipid, pH and TBA value were little increased, and stable on bacterial growth. Free amino acid contents in dried and fermented sauce used hair tail, gizzard shad and kangdale were 4,318.1㎎%, 4,681.3㎎% and 4,183.7㎎%, respectively. The major free amino acids in dried and fermented sauce were glutamic acid, leucine, lysine and phenylalanin in hair tail, lysine, isoleucine, glutamic acid and leucine in gizzard shad, and glutamic acid, proline, leucine and phenylalanine in kangdale. And their rates in total free amino acid were above 40%, 45% and 48%, respectively. And during storage period, ordors and contents of amino acid composition were not changed.

오징어 연제품의 물성에 미치는 단백질류의 영향

배태진 ( Tae Jin Bae ),김해섭 ( Hae Sub Kim ),최옥수 ( Ok Soo Choi ) 한국식품영양학회 2003 韓國食品營養學會誌 Vol.16 No.2

향신재료를 이용한 Oleoresin제조에 관한 연구 - 1. 고추 Oleoresin의 추출

배태진(Tae-Jin Bae),최옥수(Ok-Soo Choi),박재림(Jae-Rim Bahk),김무남(Mu-Nam Kim),한봉호(Bong-Ho Han) 한국식품영양과학회 1991 한국식품영양과학회지 Vol.20 No.6

고추의 효율적인 이용의 한 방안으로서 고추 oleoresin추출조건의 구명(究明)과 저장중의 품질변화에 대해서 실험하였다. 고추 oleoresin의 최적 추출용매로는 사용한 8가지 용매중에서 acetone이 가장 좋았으며, 분쇄한 건조고추의 입자크기는 100 mesh, 시료중량에 대한 용매의 혼합비율은 1 : 3(w/w) 및 추출온도는 25℃에서 가장 효과적으로 추출되었다. 추출수율을 기준으로 적정 추출시간은 5시간이였으며, 이상의 최적 추출조건에서의 oleoresin 수율은 18.7%였다. To improve the utilization of red pepper, the extracting conditions of oleoresin, such as kind of solvents, particle sizes of a sample, sample to solvent ratios, extracting temperatures and times, were studied. Among eight solvents used for oleoresin extraction from red pepper, the optimal solvent was acetone. The most appropriate particle size of red pepper powder, extracting temperature and mixing ratio of red pepper to acetone were 100 mesh, 25℃ and 1 to 3(w/w), respectively. The basis of yield in oleoresin extraction, optimum extracting time was about 5 hours. The yield of oleoresin under the above-mentioned conditions was 18.7%.

새조개 연체부위의 색소 동정

배태진(Tae-Jin Bae),강동수(Dong-Soo Kang),최옥수(Ok-Soo Choi) 한국식품영양과학회 1996 한국식품영양과학회지 Vol.25 No.6

적갈색을 띄는 연체부위의 긴 발을 가지는 새조개는 육질과 맛이 닭고기와 비슷하며 단맛이 많이 나서 패류 중 고가품으로 취급되고 식용으로 호평받고 있어 약간 데친 후 동결하여 주로 일본으로 수출하고 있다. 그러나 자숙과정에서 기다란 연체부의 적갈색 색소가 상당량 소실 또는 변퇴색을 일으켜 상품성을 잃기 쉽다. 따라서 본 연구에서는 기다란 연체부의 발을 가지고 이 부위에 적갈색의 색소를 띄고 있는 새조개의 탈각, 자숙 및 동결처리 과정에서 적갈색 색소의 소설을 방지하여 상품성을 높이기 위한 방안의 하나로 새조개 연체부의 적갈색 색소를 추출, 분리하고, 색소의 이화학적인 특성을 검토한 결과를 요약하면 다음과 같다. 새조개 색소의 추출은 먼저 연체부위의 색소를 일단 물에서 벗겨낸 후 여과하고, 물로써 3회 수세하여 소량의 2N NaOH용액에 용해시켜 추출하였다. 2N NaOH-acetone(1 : 1) 혼합용액을 전개용매로 하여 preparative-TLC를 행하여 불순물을 제거한 새조개 색소액은 자외부 및 가시부 흡수스펙트럼을 측정하였을 때 표준품 melanin과 동일한 226㎚에서 단일의 큰 흡수대를 보였고, 표준품으로 사용한 melanin과 분리된 색소를 물, methanol, acetone, ethyl ether, hexane, formic acid, HCl용액 및 NaOH용액에서 용해시켰을 때 NaOH용액에서만 용해되었고, 과산화수소에서는 단시간에 표백이 일어나 거의 무색으로 탈색되어 표준품 melanin과 동일한 상태를 나타내었다. 이것으로 미루어 새조개에서 추출한 색소는 melanin형 색소로 동정하였다. 새조개 색소를 온도 70℃, 80℃, 90℃ 및 100℃에서 시간별로 가열시켰을 때 가열 초기에 색소의 파괴가 빠르게 일어나, 가열 1시간 후 색소의 잔존율이 70℃, 80℃, 90℃ 및 100℃에서 각각 98.2%, 97.3%, 95.3% 및 94.1%였고, 가열 8시간 후의 잔존율은 각각 95.0%, 93.3%, 90.8% 및 87.6%로 나타나 대체로 열에 대하여 안정성이 높았다. Physicochemical characteristics of pigment separated from cockle shell were studied. Pigment on the cockle shell was peeled with distilled water, and soaked in 4% TCA solution for 30 minutes and filtered. Filtrate was washed 3 times with distilled water and lyophilized. Dried pigment was dissolved with 2N NaOH solution and preparative TLC with 2N NaOH : acetone(1:1). UV/vis spectrum of pigment separated from cockle shell and melanin as standard was same one peak at UV area and λ_(max) was 226㎚. Dissolved property of pigment was same as that of melanin. Pigment was not ommochrome but like melanin, because it was insoluble in formic acid, whitening in H₂O₂, and pattern of UVspectrum was same as melanin. Pigment separated from cockle shell was stable at high temperatures. In thermal treatment at 70℃, 80℃, 90℃ and 100℃ for 8 hours, retention ratio of pigment separated from cockle shell were 95.0%, 93.3%, 90.8% and 87.6%, respectively.

패류를 이용한 분말조미료 가공조건

배태진(Tae Jin Bae),최옥수(Ok Soo Choi),강훈이(Hoon I Kang) 한국수산과학회 1999 한국수산과학회지 Vol.32 No.2

Processing conditions for dried condiments with oyster, pen shell and cockle shell were investigated. The enzymatic hydrolysis for 3 hours was more profitable than hydrothermal extraction to develop flavoring matters from oyster, pen shell and cockle shell. As a result of omission tests, nucleotides were predominated in the taste compounds of shellfish hydrolysates rather than free amino acids, and the contribution of nucleotides and free amino acids to the taste of shellfish hydrolysates was remarkable. The major flavodng components of shellfish hydrolysates were free amino acids and oligopeptides below 504 dalton. When shellfish hydrolysates were separated with membrane (molecular weight cutoff 500 dalton) for recovering flavor, recovering yields of amino type nitrogen were 92.1∼92.8%. Moisture contents of dried shellfish condiments prepared with protease hydrolyzed oyster, pen shell and cockle shell were 3.5%, 3.8% and 3.7%, respectively. Contents of total nitrogen were 69.4%, 78.8% and 74.2%, and those of amino nitrogen were 45.5%, 48.9% and 45.4%, respectively. Drying yield, solubility and absorption rates at Aw 0.88 were 11.7%, 78.4% and 6.8% in oyster, 8.2%, 73.6% and 6.1% in pen shell, 9.8%, 76.9% and 6.6% in cockle shell, respectively.

새우젓의 일반성분 및 지방산조성의 변화

배태진(Tae Jin BAE),강훈이(Hoon I KANG),강태중(Tae Joong KANG),김현주(Hyeon Ju KIM),최옥수(Ok Soo CHOI) 전남대학교 수산과학연구소 1994 수산과학연구소논문집 Vol.3 No.-

Changes of chemical components and compositions of fatty acid in fermented shrimp added additives such as ethyl alcohol and sorbitol to improve the quality were discussed. The ranges of moisture, lipid and protein contents in products during fermentation at 15℃ for 120 days were 60.3-64.8%, 1.4-2.0% and 10.3-12.3%, respectively and the remarkable change of those contents in fermentation period was not observed. Lipid oxidation in the fermented shrimp with 5% of ethyl alcohol and 5% of sorbitol decreased slightly as compared with that of control during fermentation period. The major fatty acids were 16:0, 22:6, 20:5, 18:1, 16:1, and 18:0 in raw sample and products. In the changes of fatty acid compositions, saturates were increased while polyenes were decreased slightly during fermentation period.