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정동옥,박인덕,정해옥 한국식품조리과학회 2001 한국식품조리과학회지 Vol.17 No.3
This study was conducted to evaluate the functional properties of onion, rosemary and thyme extracts which are the ingredients of onion Kimchi. Onion extract showed a significant difference in antioxidative effect based on peroxide value and thiocyanate method. Antioxidative activity of rosemary extract was similar to those of BHA and BHT. but thyme extract did not show any antioxidative effect.. Onion, rosemary, and thyme extracts showed antimicrobial activities against gram positive bacteria but onion and thyme extracts did not against E. coli, Candida, and molds. Rosemary extract demonstrated a strong activity against L. plantarum which is a major lactobacillus in Kimchi fermentation, and Micrococcus luteus. Onion, rosemary, and thyme extracts showed an effect or hangover relief effect by lowering the alcohol concentration of blood in rat. Blood pressure of the male spontaneous hypertensive rat was suppressed by onion extract after 3 days of feeding, but rosemary and thyme extracts were not effective for lowering blood pressure.
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정동옥(Dong-Ok Chung) 한국식품영양과학회 2010 한국식품영양과학회지 Vol.39 No.5
파래 분말을 첨가하여 기능성 두부를 제조하고 품질특성 변화를 측정하였다. 두부의 수율은 0.1, 0.2, 0.3% 첨가 두부의 경우 각각 199.65, 198.13, 198.11로 약간 감소하였고 0.4% 첨가 두부는 195.55로 감소하였으나 유의적인 차이는 없었다. 파래 분말 첨가 수준이 증가할수록 두부의 pH는 유의하게 감소하였다. 산도는 대조군 두부의 경우 2.62보다 파래 분말 0.4% 첨가 두부의 경우 3.28로 pH와 역으로 나타났으며 집단간의 유의적인 차이를 보였다. 명도(L value)는 대조군 두부가 71.22, 파래 분말 첨가량이 0.1, 0.2, 0.3, 0.4%의 경우 각각 65.08, 60.51, 58.25, 53.64로 유의적으로 낮아지는 경향을 보였는데 이는 파래가 가지고 있는 녹색 때문인 것으로 생각된다. 두부의 적색도(a value)는 파래 분말 첨가 수준이 증가될수록 유의하게 감소하였으나, 황색도(b value)값에 있어서는 점점 증가하는 경향을 보였다. 파래 분말 첨가 두부의 경도와 씹힙성, 깨짐성은 파래 분말을 첨가한 두부에서 유의하게 증가하는 경향을 보였다. 경도의 증가에 따른 씹힘성의 동일한 결과는 단단한 정도가 클수록 씹는 힘이 커지기 때문이라고 사료된다. 응집성은 대조군 두부의 경우보다 파래 분말 첨가 두부가 유의하게 감소하는 경향을 보였다. 조직감은 파래 분말 첨가량이 증가될수록 높게 나타나 기계적 특성에서의 결과와 일치하였다. 관능검사 결과, 색에 대한 기호도는 파래 분말 첨가량이 많을수록 진하다고 평가하였다. 전체적인 기호도에서는 대조군, 0.2% 첨가 두부의 순으로 높은 값을 보여 대조군에 대한 기호도가 높음을 알 수 있었다. 이상의 결과로 볼 때 여러 가지 기능성이 함유된 파래 분말을 이용하여 두부 제조 시 첨가량은 0.2% 정도가 두부의 품질 특성의 향상과 기능성식품 소재로서의 기호성을 증대시킬 수 있으리라 사료된다. This study was conducted to investigate the quality characteristics of tofu (soybean curd) prepared with the addition of Enteromorpha intenstinalis powder (EIP). The moisture, crude ash, carbohydrate, crude protein, and crude lipid contents of the EIP were 6.04%, 24.09%, 39.68%, 28.25%, and 1.94%, respectively. The yield rate of the tofu did not differ significantly according to the level of added EIP, however there was a significant decrease in pH and a significant increase in acidity. The L and a values of the tofu color were decreased as the amount of EIP in the formulation increased, whereas the b values was increased. Furthermore, hardness and brittleness were significantly increased as the level of EIP increased. In terms of overall acceptability, the preferred tofu samples were the control and that of tofu mixed with 0.2% EIP addition group.
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정동옥(Dong Ok Chung),박인덕(In Duck Park),정해옥(Hae Ok Jung) 한국식품조리과학회 2001 한국식품조리과학회지 Vol.17 No.3
This study was conducted to evaluate the functional properties of onion, rosemary and thyme extracts which are the ingredients of onion Kimchi. Onion extract showed a significant difference in antioxidative effect based on peroxide value and thiocyanate method. Antioxidative activity of rosemary extract was similar to those of BHA and BHT, but thyme extract did not show any antioxidative effect.. Onion, rosemary, and thyme extracts showed antimicrobial activities against gram positive bacteria but onion and thyme extracts did not against E. coli, Candida, and molds. Rosemary extract demonstrated a strong activity against L plantarum which is a major lactobacillus in Kimchi fermentation, and Micrococcus luteus. Onion, rosemary, and thyme extracts showed an effect of hangover relief effect by lowering the alcohol concentration of blood in rat. Blood pressure of the male spontaneous hypertensive rat was suppressed by onion extract after 3 days of feeding, but rosemary and thyme extracts were not effective for lowering blood pressure.
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정동옥(Dong Ok Chung),박양균(Yang Kyun Park) 한국식품조리과학회 1999 한국식품조리과학회지 Vol.15 No.2
A beverage was manufactured with onion extract for which onions were boiled with water and filtered. The concentration of cyclodextrin was studied to improve its quality in manufacturing the onion beverage and its antioxidative and antifatigue effect was investigated in vitro or in vivo. One percent of cyclodextrin was optimum concentration to prevent precipitation and to remove pungent taste and keep mild taste during storage at room temperature and 40℃. Water extract of onion, used to manufacture onion beverage shown significant difference in antioxidative effect based on peroxide value and thiocyanate method. For the study of antifatigue, swimming performance of mice which fed with onion beverage and water extracts of onion and garlic for 2 weeks was investigated. The mice fed with onion beverage swam longer than those fed with water extract of onion and garlic.
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