미숙 무화과 추출물을 이용한 분무건조 분말의 품질특성

채호용,홍주헌 한국식품저장유통학회 2016 한국식품저장유통학회지 Vol.23 No.3

In this study, the quality characteristics of spray dried powders from unripe fig extract were investigated. The protease activities of unripe fig and peeled unripe fig extract were 0.11 unit/mL and 0.28 unit/mL, respectively. The spray dried powder of unripe fig extracts was analzed using different maltodextrin ratios (F-MD 5, 5% maltodextrin; F-MD 10, 10% maltodextrin; and F-MD 20, 20% maltodextrin). The spray-dried powder showed the highest protease activity with F-MD 10 (0.84 unit/g). The moisture content and L value of the spray-dried powder were higher than those of the freeze-dried powder. The particle diameter of the freeze-dried powder (209.67 μm) was higher than that of the spray-dried powders (22.18~37.33 μm). The water absorption index ranged from 0.18 to 0.40, while the water solubility index ranged from 94.40% to 98.80%. In the in vitro digestion study, spray-dried powders of the unripe fig showed a protease survival range of 16.47%~24.80%. In conclusion, it is considered appropriate to use the spray-dried powder (F-MD 10) of unripe fig as a meat tenderizer for processing food.

Amylase 함유 Alginic Acid Bead 제조 및 건조시간에 따른 품질특성

채호용 ( Ho Yong Chae ),이대훈 ( Dae Hoon Lee ),홍주헌 ( Joo Heon Hong ) 한국키틴키토산학회 2015 한국키틴키토산학회지 Vol.20 No.3

In this study, it was observed that the quality properties by the drying time of the alginic acid beads containing amylase. Alginic acid beads were classified into six groups based on drying time (0, 8, 9, 10, 11 and 20 hours). The amylase activity from dried alginic acid beads showed the highest activities at 9 hours drying time. Raw alginic acid beads contain 94.63% moisture content. The increase in drying time caused a decrease in the moisture content. The L, a and b value of the dried alginic acid beads were highest at 20 hours drying time. Loose bulk density range from 0.4763 to 0.9001 g/cm3, while tapped compact density range from 0.5625 to 0.9375 g/cm3, respectively. Thermo gravimeteric analysis (TGA) showed a large weight loss with an on obvious heat adsorption is observed between 10~200oC, 200~300oC, 300~500oC and 500~1000oC. Storage stability used 10 hours and 11 hours drying alginic acid beads. The 11 hours drying beads result in 30 days amylase activity is 60.84%, it showed better results than the 10 hours drying alginic acid beads. In conclusion, it is considered to be appropriate in the food industry to use a hot-air dried for 11 hours.

자색고구마 추출물 분무건조 분말의 품질특성

채호용 ( Ho-yong Chae ),홍주헌 ( Joo-heon Hong ) 한국키틴키토산학회 2016 한국키틴키토산학회지 Vol.21 No.4

본 연구는 자색고구마 추출물을 식품가공용 중간소재로 활용하기 위해 동결건조 및 분무건조 공정을 적용하여 분말화한 다음 품질특성을 비교 평가하였다. 자색고구마 추출물 분무건조 분말의 수분함량은 2.01~3.96%였으며, 색도는 부형제의 첨가량이 증가할수록 L값과 b값은 높아지고 a값은 낮아지는 경향이었고 입자 크기는 증가하는 경향을 나타내었다. 수분흡수지수와 수분용해지수는 각각 0.17~0.29, 95.33~99.46%로 부형제의 함량이 증가할수록 수분흡수지수는 높아지고 수분용해지수는 낮아지는 경향이었다. 분무건조 분말의 겉보기 밀도와 다짐밀도는 각각 0.4446~0.5556 g/cm³, 0.5626~0.8066 g/cm³으로 부형제가 증가할수록 겉보기 밀도와 다짐밀도가 낮아지는 경향이었다. 체적감소율은 동결건조 분말이 10.34%로 가장 낮았고 분무건조 분말은 20.97~31.11%로 높았으며, 분무건조 분말의 입자표면구조는 잔주름이 진 구형의 형태였다. 동결건조 분말의 색도 변화값은 분무건조 분말에 비해 변화 정도가 컸으며, 저장기간에 따른 anthocyanin 함량은 빛을 차단한 구간과 빛을 차단하지 않은 구간의 동결건조 분말이 4주간 저장시 0주차와의 비교에서 각각 83.08%와 65.43%를 나타내었으며 분무건조 분말은 88.26~92.13%, 83.20~94.22%로 나타나 분무건조 분말의 저장안정성이 우수하였다. In this study, the quality characteristics of spray-dried powders from purple sweet potato extract were investigated. The spray-dried powder of purple sweet potato extracts was analzed using different maltodextrin and cyclodextrin ratios (P-MD10, 10% maltodextrin; P-MD20, 20% maltodextrin; P-CD10, 10% cyclodextrin; P-CD20, 20% cyclodextrin; P-MDCD10, 5% maltodex-trin and 5% cyclodextrin; P-MDCD20, 10% maltodextrin and 10% cyclodextrin). The particle diameter of the freeze-dried pow-der (314.11 μm) was higher than that of the spray-dried powders (23.85~37.99 μm). The water absorption index of the P-MDCD 10 was lowest among the other powders. The water solubility index of the spray-dried powder (95.33~99.46%) was higher than that of the freeze dried powder (91.07%). The reduction rate of the anthocyanin after the storage of 4 weeks was the highest at non foil P-FD, which was 34.57%, but P-MDCD 10 is 5.78%. The spray-dried powder showed better results than freeze-dried powder. In conclusion, it is considered to be appropriate in the food industry to use a spray-dried purple sweet potato.

분무건조공정을 이용한 파인애플 착즙액 미세캡슐 분말의 물리화학적 특성 및 protease 활성

박혜미,채호용,홍주헌 한국식품저장유통학회 2015 한국식품저장유통학회지 Vol.22 No.1

The physicochemical properties and protease activities of spray-dried pineapple juice powders were investigated. The pH, soluble solids, and protease activity of the pineapple juice were pH 5.43, 12.8°Brix, and 4.82 unit/mL, respectively. The optimum pH and temperature of the protease activity from pineapple juice were pH 7.0 and 50℃, respectively. The microencapsulation of pineapple juice was achieved using maltodextrin and alginic acid through spray-drying. The L value and moisture content of the spray-dried powder were higher than those of the freeze-dried powder. The particle size of the freeze-dried powder (501.57 μm) was higher than that of the spray-dried powder (42.58-53.32 μm). The water absorption and water solubility of the powders were 0.41-0.87, and 90.45-99.76%, respectively. When compared, the protease activities were found to be in the following order : FD (1,297.47 unit/g) > SD-MA-1 (692.08 unit/g) > SD-MA-2 (664.66 unit/g) > SD-MA-3 (642.65 unit/g) > SD-M (633.51 unit/g). In the in vitro dissolution study measurements were conducted for 4 hr in pH 1.2 simulated gastric fluid and pH 6.8 simulated intestinal fluid, using a dissolution tester at 37℃ in 50 rpm. The protease survival of the 3.74-15.69% microencapsulated pineapple juice powders improved with an increase in the treatment concentration of alginic acid.

축산물 유래 근원섬유 단백질 함유 스낵의 품질특성 및 저장안정성

박혜미,채호용,김현호,이대훈 한국식품영양과학회 2022 한국식품영양과학회 학술대회발표집 Vol.2022 No.10

열풍건조 및 분무건조 공정을 이용한 생 고구마와 찐 고구마 분말제조 및 물리화학적 품질특성

구율리 ( Yul-ri Gu ),채호용 ( Ho-yong Chae ),홍주헌 ( Joo-heon Hong ) 한국키틴키토산학회 2017 한국키틴키토산학회지 Vol.22 No.2

본 연구에서는 베니하루카 고구마를 식품가공용 소재로의 활용 가능성을 확인하고자 열풍건조 및 분무건조공정을 이용하여 생 고구마 및 찐 고구마 분말을 제조하였고 다양한 물리 화학적 특성을 분석하였다. 고구마 분말의 수분함량은 1.66~2.19%이고, 색도는 열풍건조 분말보다 분무건조 분말의 L값이 높게 나타났으며 b값이 낮게 나타났다. 전분함량은 52.65~57.41%로 찌는 과정을 통해 증가하였으며, 열풍건조 분말(52.65 및 53.61%)보다 분무건조 분말(54.44 및 57.41%)의 전분함량이 높게 나타났다. 수분흡수지수 및 수분용해지수는 찌는 과정을 통해 증가하였고 분무건조 분말이 열풍건조 분말에 비해 수분흡수지수는 낮고 수분용해지수는 높게 분석되었다. 분말의 입자크기는 분무건조 분말(46.18 및 65.53 μm)이 열풍건조 분말(175.35 및 620.87 μm)보다 유의적으로 크기가 작게 나타났으며, 입자표면구조는 열풍건조 분말보다 분무건조 분말의 입자 크기가 균일하고 미세한 분말의 형태를 나타내었다. 분말의 열적 특성에서 호화개시온도, 최대호화온도, 호화 종결온도 및 호화엔탈비 값은 열풍건조 분말보다 분무건조 분말이 높게 나타났다. 용해도는 열풍건조 분말보다 분무건조 분말이 낮게 나타났으나, 팽윤력은 열풍건조 분말보다 분무건조 분말이 높게 나타났다. 고구마 분말의 amylose 함량은 11.67~19.06%로 열풍건조 분말(19.01 및 19.16%)보다 분무건조 분말(11.67 및 12.51%)이 낮게 나타났으며, 식이섬유 함량은 열풍건조 분말(1.12 및 1.64%)보다 분무건조 분말(1.34 및 2.02%)에서 수용성 식이섬유 함량이 높게 나타났다. 따라서 스팀 처리후 분무건조 공정을 이용하여 제조된 고구마 분말은 가공적성이 향상되었고, 전분 및 수용성 식이섬유 함량이 증가하여 기능성이 증진된 식품가공용 소재로 적용 가능할 것으로 사료 된다. This study was conducted to examine the physicochemical properties and hot air-dried and spray-dried powders process of sweet potato and steamed sweet potato. The moisture and the total starch contents were 1.66~2.19% and 52.65~57.42%, respectively. The total starch contents increased during process steaming. The water absorption index of the spray-dried powders (0.97 and 2.03) was lower than that of the hot air-dried powders (2.12 and 4.71), and the water solubility index of the spray-dried powders (83.83 and 86.95%) was higher than that of the hot air-dried powders (68.40 and 81.21%). The particle size and outer topology of the spray-dried powders were 46.18 and 65.53 μm, and its shape was generally globular. In the DSC analysis of this study, the T_o of the spray-dried powders (64.40 and 67.80℃), T_p of the spray-dried powders (74.40 and 78.20℃), and T_c of the spray-dried powders (81.10 and 81.60℃) was higher than that of the hot air-dried powders. The solubility contents of the spraydried powders (68.21 and 80.73%) was lower than that of the hot air-dried powders, and the swelling power contents of the spray-dried powders (14.79 and 15.35%) was higher than that of the hot air-dried powders. The amylose contents of spray-dried powders (11.67 and 12.51%) was lower than that of the hot air-dried powders. The soluble dietary fiber contents of spray-dried powders (1.34 and 2.02%) was higher than that of the hot air-dried powders.

아마란스 발효물을 이용한 encapsulation 소재 가공 및 곡류 효소식품 개발

이래현,양수진,이대훈,박혜미,구율리,채호용,홍주헌 한국식품영양과학회 2015 한국식품영양과학회 학술대회발표집 Vol.2015 No.8