http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
최종동,문귀임,오현숙,김동슬 한국식품위생안전성학회 2001 한국식품위생안전성학회지 Vol.16 No.1
To investigate the optimum condition of 3-monochloro-l,2-propanediol(MCPD) analysis, gas chromatography with electron capture detector was-used. Determination of MCPD derivatized with phenylboric acid was more effective than that of underivatized MCPD. In derivatization of MCPD with phenyl boric acid, there were no significantly different between boiling for 2min at 90℃ and vortexing for Smin at room temperature. Extrelut column was suitable for extraction of MCPD diluted in 20% NaCl solution and recovery rates were higher than direct extraction of MCPD with ethyl acetate. But, the method of direct extraction of MCPD with ethyl acetate was useful for rapid and qualitative analysis. The sample extracted in soysauce(ganjang) was derivatized with phenylboric acid and analyzed by gas chromatography-mass selective detector. That was confirmed as MCPD-phenylboronate.
최종동,임무혁,정현채,이춘우,김영호,최청,최광수 ( Jong Dong,Moo Hyeog Im,Hyun Chae Chung,Coon Woo Lee,Young Ho Kim,Cheong Choi,Kwang Soo Choi ) 한국응용생명화학회 1997 Applied Biological Chemistry (Appl Biol Chem) Vol.40 No.5
This study was carried out to investigate the optimum mashing and maturing conditions for Korean traditional Kanjang(soy sauce) production and to reduce the fermentation period. The effects of maturing time of soy sauce mash, maturing temperature, salt concentration and the ratio of Meju to salt brine on the quality of Kanjang(total nitrogen, pH and color) were examined. Soy sauce pigments and about 90% of N constituents contained in soybean Meju(Koji) in soy sauce mash were degraded and solubilized into liquid portion (soy sauce) of the mash within five days of maturing at 30℃ with the mashing ratio(weight/volume) of 1 : 4 of soybean(as raw soybean) to 20% salt brine. No remarkable effects of soy sauce maturing temperature in the range of 5℃∼30℃ on the digestion and solubilization of N components and pigment extraction during five days of soy sauce mash maturing were observed. Optimum mashing salt brine concentration for the digestion and solubilization of N components and pigment extraction during soy sauce maturing at 30℃ were observed to be in the range of 15∼20%. The suitable mashing ratio of Meju to salt brine (wt./vol.) to match N content of the standards of identity of Korean traditional Kanjang(soy sauce) was found to be below 1 : 5.
최광수,임무혁,최종동,정현채,권광일,김영지,서정식 한국농화학회 1999 Applied Biological Chemistry (Appl Biol Chem) Vol.42 No.4
This study was carried out to clarify the microorganisms which participated in the fermentation of kanjang. The changes in the viable cell counts of total aerobic bacteria, lactic acid bacteria and yeasts for raw soybean, soybean during cooking, meju during cultivation, and kanjang mash during maturing were investigated along with the changes in components during those periods. Lactic acid bacteria that were found to be 6 × 10² CFU/g in raw soybean were disappeared after cooking process, but total aerobic bacteria were diminished from 1.9 × 10^6 CFU/g to 10² CFU/g. Aerobic bacteria of inner and outer parts of meju increased to more than 10^9 CFU/g. The higher viable cell counts of lactic acid bacteria in the inner parts of meju were observed than those in outer ones. On the contrary, significantly higher viable cell counts of yeasts in the outer parts of meju were found. Total nitrogen content and color density of kanjang increased by using meju with extended cultivation periods, No significant differences were observed in microbial counts between kanjang mash with aeration and non-aeration during kanajng mash maturing.
대추의 利用에 관한 硏究(第四報) : 대추茶의 嗜好度 Studies on the Acceptability of Jujube Tea
최광수,임무혁,최종동 영남대학교 자원문제연구소 1996 資源問題硏究 Vol.15 No.-
Sensory evaluation method was used to develope a type of jujube tea which suits Korean's taste. The organoleptic evaluation was done with regard to the optimum sugar content, clarity, drinking temperature and fruit pulp content of the jujube tea. Clarified jujube tea extracted from 25% by weight of dry jujube fruits and 75% water was preferred to those from 15% ,20% and 30% jujube fruits although those from 20% and 30% were not significantly different at 5% level. In spite of the average acceptability score of cloudy jujube tea with 5% of added fruit pulp being not significantly different from that of clarified one, the more fruit pulp in the tea products the worse its acceptability. Cold jujube tea was preferred to warm and hot ones.