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좌미경,임상빈,송대진,김봉오 제주대학교 생명과학연구소 2000 제주생명과학연구 Vol.3 No.-
Quality changes of commercial Yakju and Takju were examined during storage at 10℃ for 25 days in terms of pH, titratable acidity, ethanol, reducing sugar and turbidity. pH of Yakju and Takju decreased significantly by 10 days and then increased slightly by 25 days of storage. Titratable acidity of Yakju and Takju increased gradually as the increase of the storage period. Ethanol of Yakju decreased drastically by 5 days, then stayed almost the same by 20 days, and decreased gradually by 25 days, while that of Takju increased slightly by 10 days, and then stayed at that level. Reducing sugar of Takju(3.18%)was higher than that of Yakju(1.97% ). Reducing sugar of Yakju decreased by 57% of the initial value after 5 days of storage, while that of Takju increased slightly. There was no significant change in turbidity of Yakju and Takju during 25 days of storage.
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좌미경,임상빈,송대진 濟州大學校 産業技術硏究所 2000 산업기술연구소논문집 Vol.11 No.1
Kochujang was prepared with different raw materials. and with and without sake. Quality changes during fermentation of Kochujang were measured in terms of pH. titratable acidity and amino nitrogen content. pH of Sunchang Kochujang gradually decreased as the increase of fermentation time. while that of Sachun remained almost constant. Titratable acidity was the highest in Sunchang. and was similar in Sachun regardless of glutinous rice and wheat flour as a starch source. Amino nitrogen of Sunchang increased drastically by 10 days of fermentation and then increased gradually. Amino nitrogen of Sachun with glutinous rice was greater than that with wheat flour. pH of Kochujang without sake decreased drastically by 10 days and then stayed almost the same by 60 days of fermentation. while that with sake increased slightly as the increase of aging time. Titratable acidity of Kochujang with sake decreased sharply by 10 days. increased gradually by 30 days and then stayed a t that level. Kochujang without sake showed greater decreases in titratable acidity by 5 days. increased gradually by 20 days and then reached equilibrium. Amino nitrogen was a little higher in Kochujang without sake than that with sake.
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좌미경,임상빈,송대진 제주대학교 산업기술연구소 2000 尖端技術硏究所論文集 Vol.11 No.1
Kochujang was prepared with different raw materials, and with and without sake. Quality changes during fermentation of Kochujang were measured in terms of pH, titratable acidity and amino nitrogen content. pH of Sunchang Kochujang gradually decreased as the increase of fermentation time, while that of Sachun remained almost constant. Titratable acidity was the highest in Sunchang, and was similar in Sachun regardless of glutinous rice and wheat flour as a starch source. Amino nitrogen of Sunchang increased drastically by 10 days of fermentation and then increased gradually. Amino nitrogen of Sachun with glutinous rice was gloater than that with wheat flour. pH of Kochujang without sake decreased drastically by 10 days and then stayed almost the same by 60 days of fermentation, while that with sake increased slightly as the increase of aging time. Titratable acidity of Kochujang with sake decreased sharply by 10 days, increased gradually by 30 days and then stayed at that level. Kochujang without sake showed greater decreases in titratable acidity by 5 days, increased gradually by 20 days and then reached equilibrium. Amino nitrogen was a little higher in Kochujang without sake than that with sake.
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좌미경,김수현,임상빈 濟州大學校工科大學産業技術硏究所 1996 尖端技術硏究所論文集 Vol.7 No.1
Collection efficiencies of organochlorine pesticides by supercritical fluid extraction(SFE) was investigated to develop a simple, fast and inexpensive extraction method. Standard organochlorine pesticides mixture(SOPM, no water) showed no evidence of metering valve plugging in contrast to the plugging associated with SFE of fish tissues(wet sample). Maximum percent recovery of SOPM was obtained at 40℃/172 bar by collecting the extract within 3 min through the metering valve without heating into a capped screw-top tube half filled with solid CO₂. Recovery of SOPM itself showed 98.3% while recovery of that spiked in fish tissue 85.6%.
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좌미경,송대진,임상빈 濟州大學校工科大學産業技術硏究所 1999 尖端技術硏究所論文集 Vol.10 No.1
멸치어유의 미세캡슐화에 대한 기초자료를 얻기 위하여, 캡슐소재 종류를 달리하여 멸치어유의 미세캡슐을 제조하였고, 저장 중 품질변화를 측정하였다. 캡슐소재로는 알긴산소다. 키토산, β-cyclodextrin을 사용하였다. 알긴산소다를 캡슐소재로 사용하였을 때 젖산칼슘 농도가 0.2% 이상에서는 미세캡슐이 형성되었으며 농도가 높을수록 입자들이 조밀하였다. 키토산을 캡슐소재로 사용하였을 때는 NaOH농도가 0.1% 이상일 때 형성되었으며, 이 때 에멀젼은 알카리성을 띠었다. β-cyclodextrin의 경우 미세캡슐화한 후 입자 결정들의 분포로부터 이유의 포접화합물이 형성되었음을 알 수 있었다. 음료를 제조하기 위하여 구연산과 당을 첨가하여 끊은 물에서 10분간 가열한 후, 22와 30℃에서 저장하는 동안 산가와 과산화물가를 측정한 결과 8일 저장하는 동안 산가는 낮았고 그 변화폭도 매우 적었으며, 과산화물가는 감지되지 않았다. Microencapsulation of anchovy oil with different wall materials such as sodium alginate, chitosan and β-cyclodextrin was investigated. Microencapsulation was accomplished by ejecting an oil/water emulsion into a dispersion fluid under high pressure through an orifice. As a dispersion fluid, 0.2% calcium lactate was appropriate for sodium alginate, while 0.1% sodium hydroxide for chitosan in terms of capsule size and distribution, and emulsion stability. β-cyclodextrin formed inclusion complex with anchovy oil. The microcapsules were stored at 22 and 30 for 8 days, and their stability was tested. The acid value remained unchanged and the peroxide value was not detected.
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초고압 처리에 의한 좁쌀약주의 미생물 살균 및 효소 불활성화
좌미경(Mi-Kyung Jwa),임상빈(Sangbin Lim),목철균(Chulkyoon Mok),박영서(Young-Seo Park) 한국식품영양과학회 2003 한국식품영양과학회지 Vol.32 No.8
좁쌀약주를 초고압으로 처리하여 미생물 살균 및 효소불활성화 효과를 측정하였다. 무처리 좁쌀약주의 세균수는 1.5×10⁴ CFU/mL, 젖산균수는 1.9×10⁴ CFU/mL, 효모수는 1.4×10⁴ CFU/mL이었다. 좁쌀약주를 상압에서 열처리(65℃/15분)하였을 때 젖산균과 효모는 완전히 사멸되었으나 세균은 4.1×10² CFU/mL이 잔존하였다. 좁쌀약주를 초고압으로 처리한 결과 젖산균수와 효모수는 처리압력의 증가에 따라 급격히 감소하였으며, 300 MPa이상에서는 완전히 사멸되었다. 세균은 상온에서 압력을 600 MPa로 높여도 멸균되지 않았으며, 300 MPa/10분에서 처리온도를 65℃까지 증가시켜도 2 log cycle 밖에 감소되지 않았으며, 65℃/300 MPa에서 처리시간을 60분까지 증가시켰을 때 2~3 log cycle이 감소되었다. 좁쌀약주를 초고압으로 처리하였을 때 α-amylase와 glucoamylase의 활성은 처리 압력의 증가에 따라 다소 감소하여 상온/600 MPa/10분에서 각각 18.1%와 21.1%가 불활성화되었다. 300 MPa/10분에서 처리온도의 증가에 따라 α-amylase와 glucoamylase 모두 활성이 감소하였는데, 65℃에서 α-amylase는 22.2%, glucoamylase는 32.1%만이 잔존하였다. 효소활성은 65℃/300 MPa에서 처리시간의 증가에 따라 다소 감소하는 경향을 보였다. High hydrostatic pressure was applied to Foxtail Millet Yakju to investigate the effects of high pressure on inactivation of microorganisms and enzymes. Total bacteria, lactic acid bacteria and yeast in untreated Yakju were 1.5×10⁴, 1.9×10⁴ and 1.4×10⁴ CFU/mL, respectively. Total bacterial count was reduced to 4.1×10² CFU/mL, while lactic acid bacteria and yeast were sterilized completely in Yakju heated at 65℃ for 15 min. Lactic acid bacteria and yeast decreased greatly with the increase of treatment pressure, and were sterilized completely in Yakju treated at more than 300 MPa for 10 min/25℃. Total bacteria were not completely sterilized with pressurization of even 600 MPa at room temperature and reduced to 2 log cycle even at 65℃. Total bacteria decreased by 2~3 log cycle with the increase of treatment time from 10 to 60 min at 25℃/300 MPa. Pressurization of Yakju caused a partial inactivation of α-amylase and glucoamylase, and the activities of α-amylase and glucoamylase decreased by 18.1% and 21.1%, respectively at 25℃/600 MPa/10 min. Activities of α-amylase and glucoamylase decreased with the increase of temperature, and 22.2% and 32.1% of the original activity were remained with the treatment at 65℃/300 MPa/10 min, respectively. Enzyme activities decreased slightly with the increase of treatment time at 65℃/300 MPa.
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