프락토 올리고당과 이소말토 올리고당을 첨가한 국내산 한라봉잼의 품질특성 연구

최소례(So-Rye Choi),박현주(Hyun-Ju Park),진현희(Hyun-Hee Jin) 한국조리학회 2014 한국조리학회지 Vol.20 No.6

세발나물 열수 추출물을 첨가한 고추장 소스의 품질특성

최소례(Choi, So-Rye),김윤경(Kim, Youn-Kyeong),진현희(Jin, Hyun-Hee) 한국외식산업학회 2020 한국외식산업학회지 Vol.16 No.3

전처리 방법을 달리한 곰취 인절미의 제조법 표준화 연구

최소례(So-Rye Choi),이승주(Seung-Joo Lee) 동아시아식생활학회 2016 동아시아식생활학회지 Vol.26 No.4

In this study Ragwort, which had various and excellent pharmacological activity, was selected as a functional material, and intended to present an optimum condition of Ragwort Injeolmi by the blanching method, commonly used in the field. The general components, antioxidation, and dietary fiber of Ragwort were analyzed, and produceableness of Ragwort added Injeolmi was reviewed through instrumental inspection and sensory evaluation of various adding ratio of lyophilized Ragwort power and Ragwort pre-processed by blanching. It was proved that the SOD-likely active of Ragwort was 45.69%, total poly- phenol content was 12.45 mg, and total flavonoid content was 10.25 mg. The pH of Injeolmi adding Ragwort powder showed an increasing trend in the order of 0%, 1%, 3%, 5%, while that of Injeolmi adding blanching Ragwort showed increasing trend in the order of 0%, 10%, 15%, 20%, and there were significant difference (p<0.001). The soluble solid content of all sample groups showed constant value, and it was understood that no sugar was added in the process. From chromatography measurement result, a-value (redness) of 1% sample group was the lowest, and there were significant differences among sample groups (p<0.001). During 3 days of storage period, total microbial count of Injeolmi showed increasing trend while the storage period was getting longer. From the acceptability test Injeolmi adding blanching Ragwort had shown generally higher value.

포장방법 차이에 따른 신선편이 더덕의 저장 중 향기패턴 분석

박인선,윤예리,최덕주,이윤정,김윤경,김문호,최소례,김기화,노봉수 한국산업식품공학회 2012 산업 식품공학 Vol.16 No.4

포장방법에 따른 저장 중 신선편이 더덕의 전체적인 휘발성 향기성분의 변화를 질량분석기를 기반으로 한 전자코를 이용하여 향기성분의 패턴변화를 판별함수로 분석함으로써 품질변화를 판단하였다. 저장기간이 경과됨에 따라 향기성분이 변화하면서 휘발성 성분이 증가하고 저장 초기에는 DF1값에 큰 영향을 받았으며 저장 6일 째에는 DF2의 값에도 영향을 받는 것을 알 수 있었다. PE 필름으로 포장한 경우 저장 2일째부터 DF1의 음의 방향으로 급격히 이동되어 급격한 향기 성분의 패턴 변화가 일어났으며, PP 필름으로 저장한 경우에는 저장 4일에서 6일째에, 진공포장의 경우에는 저장 6일째에서 11일 째에 향기 패턴의 급격한 변화를 보였다. PP 필름으로 포장한 경우와 진공포장의 경우 저장 14일째까지 DF1에 의한 kinetics를 이용하여 품질 예측 가능에 이용할 수 있었다. Flavor patterns of the samples (the fresh-cut Codonopsis lanceolata) that stored by different packing methods were analyzed using an electronic nose system based on mass-spectrometer. The samples such as PE (polyethylene), PP (polypropylene film) and vacuum-packed were stored at 7oC for two weeks. The data were analyzed by a discriminant function analysis. Volatile components in the fresh-cut Codonopsis lanceolata increased with storage time, and discriminant function first score (DF1) was moved a positive position to a negative position as the storage period increased. In the case of packed with PP, the amount of volatile components were increased until 14 days. Meanwhile, it was not until the flavor pattern of vacuum-packed sample was shown after 4 days and increased until 14 days. The vacuum-packed method was effective for fresh-cut product. The flavor patterns were more influenced upon by storage time and packing method. Application of pattern recognition of flavor analysis by electronic nose might be useful on keeping quality characteristics of Codonopsis lanceolata.

밀양산 꾸지뽕 나무(Cudrania tricuspidata Bureau)의 부위별 특성 및 건강음료 제품 개발

최덕주,김문호,최소례,김성수,윤예리,이윤정,김윤경 동아시아식생활학회 2015 동아시아식생활학회 학술발표대회논문집 Vol.2015 No.5

카무트 분말을 첨가한 꽈배기의 품질특성 및 항산화활성

윤예리,김윤경,최소례,이윤정 한국식품조리과학회 2023 한국식품조리과학회지 Vol.39 No.5

Purpose: This study examined the quality characteristics and antioxidant effects of twisted breadsticks according to their Kamut powder (KP) content. Methods: KP was added in the ratios of 0%, 15%, 30%, 50%, 75%, and 100% to make twisted breadsticks. The pH, chromaticity, water content, ash, crude protein, crude fat, selenium, 2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and the texture of the breadsticks were investigated, and a sensory evaluation was carried out. Results: As the amount of KP added increased, the pH and moisture content tended to decrease, and the overall color of the twisted breadsticks darkened, and its red and yellow colors increased. The content of ash and crude protein increased as the KP content increased, and that of crude fat decreased. As the KP content increased, selenium, ABTS, and DPPH radical scavenging activity, which are indicators used to measure antioxidant activity, also increased. The textural properties, namely hardness, gumminess, and chewability, increased as the amount of KP added increased, but springiness decreased. The sensory evaluation revealed that in terms of appearance, flavor, taste, texture, and overall acceptability, it would be most appropriate to add 30% or 50% of KP. Conclusion: These results suggest that adding 50% KP while making twisted breadsticks could be optimal for improving the functionality and quality characteristics.

당절임 더덕 고추장을 활용한 건강 한식메뉴 개발

최덕주,김문호,최소례,이윤정,김윤경,윤예리 동아시아식생활학회 2014 동아시아식생활학회 학술발표대회논문집 Vol.2014 No.5

신품종 이슬송이 버섯(Lentinula edodes GNA01)의 온도별 저장에 따른 품질 변화

최덕주,이윤정,최소례,윤예리,Choi, Duck-Joo,Lee, Yun-Jung,Choi, So-Rye,Youn, Aye-Ree 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.5

Purpose: The purpose of this study was to investigate the quality characteristics and antioxidant activity on consequent storage based on the temperature of new cultivar dew-drop pine mushroom (Lentinula edodes GNA01). Methods: Dewdrop Pine Mushroom were prepared under different storeage temperature (4, 10, $20^{\circ}C$). Results: Weight loss and hardness showed the least reduction rate when it was stored at $4^{\circ}C$ (p<0.05). The color value changed to dark brown at all storage temperatures during the storage period. When it was stored at $4^{\circ}C$, it maintained its initial color for a longer period than at different storage temperatures. With respect to the change in its viable cell count, the cells proliferated to less than 3.0 log CFU/g up to Ed: Please review the change. The earlier part was difficult to understand 2.83 log CFU/g until 15 days of storage at $4^{\circ}C$. On measuring the antioxidant activity of this mushroom, the polyphenol content was maintained without a large change until 9 days of storage at $4^{\circ}C$. The electron-donating action maintained high antioxidant activity, accounting for 81.99% until 12 days of storage from 83.08% during the initial storage at $4^{\circ}C$. When it was stored at $4^{\circ}C$, the sensory characteristics received the highest score among all items, such as appeaance, color, flavor and general preference, etc. Concolusion: In summary, new Cultivar Dewdrop Pine Mushroom (Lentinula edodes GNA01) can maintain its commercial value until the 12th day of $4^{\circ}C$ storage.

밀양산 꾸지뽕 나무(Cudrania tricuspidata Bureau)의 부위별 이화학적 특성 및 항산화 활성

최덕주,이윤정,김윤경,김문호,최소례,김성수,윤예리,Choi, Duck-Joo,Lee, Yun-Jung,Kim, Youn-Kyeong,Kim, Mun-Ho,Choi, So-Rye,Kim, Soung-Soo,Youn, Aye-Ree 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.4

Various parts of Kkujippong (Cudrania tricuspidata Bureau) tree (leaves, stems, roots, and fruit) were evaluated to determine their properties. The general components of Kkujippong tree were fat 1.3-5.9 g /100 g, protein 6.3-18.7 g /100 g, and ash 2.8-9.0 g /100 g. The fiber content of the stem was the highest amount at 69.2 g/100 g, followed by protein in the roots (49.9), leaves (45.5), and fruit (15.6). In addition, Kkujippong tree was found to contain high concentrations of several minerals (Ca, Fe, Mg, Na, P, Zn) in the leaves. The total polyphenol content was significantly higher in the leaves than in other areas at 571.3 mg% (p<0.05). Electron donating ability was also highest in the leaves at 83.55% (p<0.05).

신품종 이슬송이버섯(Lentinula edodes GNA01)과 양송이버섯(Agaricus bisporus Sing.)의 저온 저장과 저장기간에 따른 품질 변화

최덕주,이윤정,김윤경,김문호,최소례,윤예리,Choi, Duck-Joo,Lee, Yun-Jung,Kim, Youn-Kyung,Kim, Mun-Ho,Choi, So-Rye,Youn, Aye-Ree 한국식품조리과학회 2017 한국식품조리과학회지 Vol.33 No.2

Purpose: The purpose of this study was to investigate quality characteristics and antioxidant effects on storage by temperature between new cultivar Dewdrop Pine Mushroom (Lentinula edodes GNA01) and button mushroom (Agaricus bisporus). Methods: Dewdrop Pine Mushroom and button mushroom were prepared at low storage temperature. Results: Weight loss increased with time, whereas the new cultivar Dewdrop Pine Mushroom showed a decrease of less than 4% until 15days. Hardness of new cultivar Dewdrop Pine Mushroom was reduces less than button mushroom during storage. Color change of new cultivar Dewdrop Pine Mushroom was not altered during storage. For viable cell count, new cultivar Dewdrop Pine Mushroom proliferated less than button mushroom. For antioxidant activity, polyphenol content increased with storage period of both mushrooms. The electron-donating action of new cultivar Dewdrop Pine Mushroom maintained high antioxidant activity accounting for 80% until 12 days of storage. New cultivar Dewdrop Pine Mushroom was evaluated as better than pine mushroom as it exceeded the middle of storage in sensory characteristics; such as appearance, color, aroma and overall acceptability, etc. Conclusion: In summary, new cultivar Dewdrop Pine Mushroom was stored for 12 days while button mushroom was stored for 9 days.