홍삼박 분말을 첨가한 반죽의 특성

한인준,김문용,전순실,Han, In-Jun,Kim, Mun-Yong,Chun, Soon-Sil 동아시아식생활학회 2007 동아시아식생활학회지 Vol.17 No.3

Red ginseng has been considered a functional food, and many studies on red ginseng and the prevention of cancer, hypertension, arteriosclerosis and constipation have been conducted. In this study, white bread dough with 1, 2, 3, 4 or 5% red ginseng marc powder was measured by a farinograph, extensograph, amylograph, as well as for pH to evaluate the development time, stability, extensibility, resistance to extension, gelatinization temperature, and maximum viscosity temperature. The ash content of the wheat flour increased with an increasing content of red ginseng marc powder. The gelatinization maximum and the temperature for the gelatinization maximum of the flour-water suspension in the amylograph were not affected by the addition of red ginseng marc powder. The moisture absorption of the wheat flour in the farinograph increased as the content of red ginseng marc powder increased. Also, as the content of red ginseng marc powder increased, dough development time decreased. The extensibility of the dough in the extensograph showed a negative relationship with the amount of red ginseng marc powder added.

홍삼박 분말을 첨가한 식빵의 품질 특성

한인준,김래영,김영만,안창범,김두운,박경태,전순실,Han, In-Jun,Kim, Rae-Young,Kim, Young-Man,Ahn, Chang-Bum,Kim, Du-Woon,Park, Kyong-Tae,Chun, Soon-Sil 동아시아식생활학회 2007 동아시아식생활학회지 Vol.17 No.2

Red ginseng has been considered as a functional food, with much researches on the prevention of cancer, hypertension, arteriosclerosis and constipation having been conducted. In this study, white bread, with the addition of 1, 2, 3, 4 or 5% red ginseng marc powder was measured for its moisture content, volume, height, color, and texture, and sensory analysis was also conducted. The moisture content increased with increasing red ginseng marc powder content. The volume and height of the bread were decreased with increasing red ginseng marc powder content. The crust color, lightness, yellowness and redness all decreased with increasing red ginseng marc powder content. Both the crumb color, and lightness decreased, but the yellowness and redness increased writh increasing red ginseng marc powder content. In the consumer acceptability test, the white bread with a 2% red ginseng marc powder content was shown to have the most favorable quality characteristics.

항산화제 첨가 및 냉동 방사선 조사 병용처리가 타락죽의 이화학적 및 관능적 품질에 미치는 영향

한인준(In-Jun Han),송범석(Beom-Seok Song),김재훈(Jae-Hun Kim),박종흠(Jong-Heum Park),이주운(Ju-Woon Lee),전순실(Soon-Sil Chun) 한국식품영양과학회 2011 한국식품영양과학회지 Vol.40 No.12

방사선 조사에 따른 타락죽의 관능적 품질 저하를 개선하기 위한 연구의 일환으로 항산화제(Vit. C 및 Vit. E) 첨가 후, 실온 또는 냉동 방사선 조사와의 병용처리가 타락죽의 이화학적 및 관능적 품질에 미치는 영향을 평가하였다. 항산화제 첨가와 실온 방사선 조사 효과를 확인한 결과 타락죽의 pH는 Vit. E 첨가에 따른 변화가 없었으나, Vit. C의 경우 첨가량이 증가함에 따라 유의적으로 감소하였다(p<0.05). 지방산패도와 점도의 경우 Vit. C 및 Vit. E 첨가량이 증가할수록 방사선 조사에 의한 지방산화 및 점도의 감소가 유의적으로 억제되는 것으로 나타났다. 색은 Vit. C 및 Vit. E 첨가에 의한 변화는 없는 것으로 나타났다. 관능평가 결과 Vit. C 및 Vit. E 첨가구는 무첨가구에 비해 방사선 조사 타락죽의 품질을 유의적으로 향상시키는 것으로 나타났으며, 각각 0.1% 첨가구가 가장 좋은 것으로 나타났다. 항산화제(Vit. C 및 Vit. E 0.1%)와 냉동 방사선 조사 병용처리 효과를 확인한 결과, 항산화제와 냉동 방사선 조사 병용처리 시 방사선 조사에 의한 지방산패와 점도 감소 억제 및 관능적 품질저하의 개선에 매우 효과적인 것으로 나타났으며, 특히 Vit. C 및 Vit. E를 각각 0.1%씩 함께 첨가할 경우 효과가 가장 좋은 것으로 나타났다. 따라서 방사선 조사에 의한 타락죽의 관능적 품질 저하는 0.1%의 Vit. C 및 Vit. E를 각각 혼합 첨가와 냉동 방사선 조사의 병용처리를 통해 타락죽의 품질을 가장 효과적으로 개선시킬 수 있을 것으로 사료되었다. This study evaluated the effect of antioxidants treatment; (Vit. C and E) on the physicochemical and sensory properties of Tarakjuk treated with gamma-irradiation under two different temperature conditions, e.g. room and frozen temperatures. In samples of Tarakjuk irradiated at room temperature, Vit. C gradually decreased the pH level as the concentration increased (p<0.05), whereas Vit. E did not. Addition of both Vit. C and E to Tarakjuk decreased TBA (2-thiobarbituric acid) value while also increasing viscosity. However, these antioxidants did not cause any change in Hunter"s color values. Sensory properties showed that Vit. C and E significantly improved the overall acceptability of Tarakjuk, and the addition of 0.1% each Vit. C and E was best treatment. In samples of Tarakjuk subjected to combined treatment with antioxidants and irradiation under frozen temperature conditions, Vit. C and E were effective in decreasing TBA value, improving viscosity, and maintaining sensory quality. Especially, co-treatment with 0.1% Vit. C and E augmented the observed effect (p<0.05). Therefore, combined treatment with antioxidants and irradiation under frozen temperature conditions could improve the final sensory quality of gamma-irradiated Tarakjuk.

방사선 조사 기술을 이용하여 제조한 멸균 우유죽(타락죽)의 품질 특성

한인준(In-Jun Han),박재남(Jae-Nam Park),박진규(Jin-Gyu Park),송범석(Beom-Seok Song),이주운(Ju-Woon Lee),김재훈(Jae-Hun Kim),류홍수(Hong-Soo Ryu),박정로(Jeong-Ro Park),전순실(Soon-Sil Chun) 한국식품영양과학회 2011 한국식품영양과학회지 Vol.40 No.6

우유를 첨가하여 제조한 죽(우유죽)을 멸균 환자식으로 개발하기 위해 0, 1, 3, 5, 7 및 10 kGy의 흡수선량으로 감마선조사 후 미생물 초기오염도 측정, 멸균여부 확인, 제조 단계별 isolated spore의 방사선 감수성 및 색도를 측정하였으며, 저장 중 점도에 대한 변화를 관찰하였다. 감마선 조사된 우유죽의 미생물 초기 오염도는 2.60 log CFU/g이었으며, 대장균군, 포자형성균과 효모 및 곰팡이군은 검출한계 내에서 나타나지 않았다. 저장 기간 중 10 kGy 조사구에서는 미생물이 검출되지 않았으며, 동일 선량을 조사 시 우유죽의 멸균을 확인할 수 있었다. 우유죽에서 분리된 spore의 D10 value는 2.21 kGy(saline solution) 및 2.71 kGy(milk porridge)로 각각 나타났다. 감마선 조사선량의 증가에 따라 CIE color value는 증가하였으나, 색에 대한 관능검사에서는 변화가 나타나지 않았다. 점도는 감마선 조사선량이 증가할수록, 저장기간이 길어질수록 유의적으로 감소하였다. 감마선 조사 직후 우유죽의 관능검사 결과 3 kGy 조사구까지는 모든 항목들이 4.0 이상으로 높게 평가되었다. 따라서 방사선 조사 기술을 이용하여 우유죽을 제조할 경우, 전분의 농도가 높은 멸균 환자식으로의 제조가 가능하였으며, 또한 멸균된 우유죽을 경관급식이 필요한 의식불명 환자 등에게도 적용시킬 수 있어 결과적으로 고농도의 멸균 우유죽을 환자에게 제공할 수 있으리라 사료된다. We conducted this study to determine the optimum dose of gamma irradiation needed for the sterilization of milk porridge for patients. Milk porridge, known as Tarakjuk, was irradiated with gamma ray at doses of 0, 1, 3, 5, 7, or 10 kGy. The microbial contamination, D10 values of isolated microbe spores, color, and viscosity were measured during storage at 35℃. The initial count of total aerobic bacteria was 2.60 log CFU/g in the non-irradiated milk porridge, but coliforms, spore-forming bacteria, yeast, and molds were not detected. The total counts of aerobic and spore-forming bacteria in the non-irradiated and 1 kGy irradiated milk porridge increased with storage period. These microbes were not detected in the milk porridge irradiated with 10 kGy. The D10 values of isolated spores from milk porridge were 2.71 kGy (in milk porridge) and 2.21 kGy (in saline solution). All CIE color increased with gamma irradiation, but the sensory value of color did not significantly change. The viscosity of the milk porridge decreased with gamma irradiation and storage period, and the decrease in viscosity with storage period became smaller as the radiation doses increased. Sensory evaluation scores of the milk porridge were above normal (4.0) when irradiated with less than 5 kGy. These results indicate that gamma irradiation could be beneficial for preparing food with higher nutrient density and lower viscosity, especially for gastric tube-fed patients.

방사선 조사 온도가 타락죽의 이화학적 및 관능적 품질 특성에 미치는 영향

한인준(In-Jun Han),송범석(Beom-Seok Song),이주운(Ju-Woon Lee),김재훈(Jae-Hun Kim),최갑성(Kap-Sung Choi),박정로(Jeong-Ro Park),전순실(Soon-Sil Chun) 한국식품영양과학회 2011 한국식품영양과학회지 Vol.40 No.9

방사선 조사 기술을 이용한 타락죽의 멸균 시 관능적 품질을 개선하기 위한 연구의 일환으로 방사선 조사온도에 따른 타락죽의 pH, 지질산패도, 점도, 색도, 관능검사 및 향기패턴을 측정하였다. 그 결과 pH와 색도의 경우 방사선 조사에 의한 변화는 없는 것으로 나타났다. 지질산패도의 경우 조사구 가운데 냉동조사구가 가장 낮았으나, 점도에서는 냉동조사구가 가장 높게 나타났다. 관능검사 결과, 종합적 기호도 에서 냉동조사구의 경우 대조구와 유의적 차이가 없는 것으로 나타났다. 향기패턴 분석 결과, 지질산패 및 이취에 관련 된 RT 3.88 sec의 peak와 타락죽 고유의 향과 관련한 RT 7.34 sec의 peak를 구분할 수 있었다. 따라서 방사선을 조사에 의한 타락죽의 관능적 품질 저하는 냉동조사를 통해 개선이 가능하였으나, 여전, 지질산패와 점도감소 및 조사취 발생 등에 의한 타락죽 고유의 관능적 품질이 감소되는 것으로 나타나, 추후 항산화제의 첨가 또는 포장방법의 변화 등과 병용처리를 통해 보다 효과적인 품질 개선을 위한 연구가 필요할 것으로 사료되었다. This study was conducted to evaluate the effects of irradiation temperature on the physicochemical and sensory properties of Tarakjuk, milk porridge. Tarakjuk was gamma-irradiated at different temperatures of 25℃ (in room), 4℃ (in ice), and -20℃ (in dry ice) at a dose of 10 kGy, and then autoclaved at 120℃ for 15 min for comparison. pH and Hunter's color value of Tarakjuk were not changed by irradiation regardless of the temperature. However, the TBA (2-thiobarbituric acid) value decreased as irradiation temperature was decreased. The viscosity of Tarakjuk irradiated in dry ice was significantly higher than that irradiated at room temperature and in ice (p<0.05). For the sensory evaluation, there were no significant differences in overall acceptability between non-treated Tarakjuk and that irradiated in dry ice. Flavor pattern analysis using an electronic nose with a SAW (surface acoustic wave) sensor determined that the main peaks at retention times 3.88 and 7.34 sec were related with off-flavor induced by irradiation and unique flavor of Tarakjuk, respectively. These results indicated that irradiation at freezing temperature improved quality deterioration of Tarakjuk by gamma irradiation. However, sensory quality of Tarakjuk irradiated at freezing temperature was still lower than that of non-irradiated Tarakjuk. Therefore, further research is needed to improve the quality of Tarakjuk using combined treatment such as addition of antioxidants and vacuum packaging method.

전자코에 의한 감마선조사 생굴과 굴자숙액의 향기패턴 변화

한인준 ( In Jun Han ),박재석 ( Jae Seok Park ),최종일 ( Jong Il Choi ),김재훈 ( Jae Hun Kim ),송범석 ( Beom Seok Song ),윤요한 ( Yohan Yoon ),변명우 ( Myung Woo Byun ),전순실 ( Soon Sil Chun ),이주운 ( Ju Woon Lee ) 한국수산학회 2009 한국수산과학회지 Vol.42 No.3

This study was conducted to evaluate changes in the flavor patterns of gamma irradiated raw oyster and oyster cooking drip using an electronic nose, which consisted of a GC equipped with a surface acoustic wave sensor. The raw oyster was irradiated with 1, 2, 3, 4 and 5kGy, while the oyster cooking drip was irradiated with 10 and 50kGy. In the case of raw oyster, the intensities of peaks at retention times (RT) of 2.1 s and 6.8 s were increased, but the peak at a RT of 9.0 s was decreased depending on irradiation dose. In the case of oyster cooking drip, the intensities of peaks at RT 2.5 s and RT 4.1 s increased linearly, but at the peak at RT 5.1 s decreased as the irradiation dose increased. The total amount of flavor components measured in raw oyster increased, while that of oyster cooking drip decreased in response to irradiation.

감마선 조사에 의한 바닐라 아이스크림의 물리화학적 및 관능적 특성 평가

김현주,한인준,최종일,송범석,김재훈,함준상,이완규,육홍선,신미혜,변명우,이주운,Kim, Hyun-Joo,Han, In-Jun,Choi, Jong-Il,Song, Beom-Seok,Kim, Jae-Hun,Ham, Jun-Sang,Lee, Wan-Gyu,Yook, Hong-Sun,Shin, Mee-Hye,Byun, Myung-Woo,Lee, Ju-Woon 한국축산식품학회 2008 한국축산식품학회지 Vol.28 No.1

This study evaluated the physicochemical and sensory characteristics of vanilla ice cream treated with gamma irradiation. The general composition of the vanilla ice cream used for the study was 45.4-53.3% moisture, 5.5-5.9% fat and 3.9-4.1% protein, and these values did not change following gamma irradiation. The Hunter L, a and b values were slightly decreased following gamma irradiation. The fatty acid composition of the ice cream included caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid and stearic acid, and there was no detectable change following irradiation. There was no significant difference in TBARS (2-thiobarbituric acid reactive substances) values between non-irradiated and irradiated samples at a dose of 3 kGy or less (p<0.05). Sensory evaluation indicated that gamma-irradiated vanilla ice cream did not show any difference in color relative to non-irradiated ice cream. However, gamma irradiation did affect the flavor, taste and overall acceptability of ice cream at doses above 3 kGy. These results indicate that gamma irradiation at 3 kGy is an effective treatment for sustaining the physicochemical characteristics of vanilla ice cream with minimal changes in sensory characteristics, though further studies should be carried out to reduce the deterioration of sensory qualities induced by gamma irradiation.

방사선 조사된 재구성 돈육포의 단백질 품질

오종숙(Jong-Suk Oh),한인준(In-Jun Han),이주운(Ju-Woon Lee),전순실(Soon-Sil Chun),김윤희(Yoon-Hee Kim),류홍수(Hong-Soo Ryu) 동아시아식생활학회 2008 동아시아식생활학회지 Vol.18 No.6

감마선 조사가 재구성 돈육포의 이화학적 및 관능적 품질에 미치는 영향

오종숙(Jong-Suk Oh),한인준(In-Jun Han),박진규(Jin-Gyu Park),박재남(Jae-Nam Park),송범석(Beom-Seok Song),김재훈(Jae-Hun Kim),변명우(Myung-Woo Byun),전순실(Soon-Sil Chun),이주운(Ju-Woon Lee) 한국식품영양과학회 2008 한국식품영양과학회지 Vol.37 No.3

본 연구는 감마선 조사가 재구성 돈육포의 이화학적 및 관능적 품질에 미치는 영향을 파악하고자 0, 3, 5, 7, 10 kGy 선량으로 조사된 재구성 돈육포의 일반성분, 지방산패도, 색도, 전단력 및 관능검사를 실시하였다. 일반성분 분석 결과에서 감마선 조사에 따른 수분, 조단백, 조지방의 함량 및 TBA값의 변화는 없었다. 그러나 색도 측정 결과 적색도인 a값이 유의적으로 증가함을 확인할 수 있었다(p<0.05). 전단력 측정 결과 조사선량이 증가할수록 전단력은 낮아졌으며, 관능검사 결과 모든 조사구에서 유의적인 차이를 보였다(p<0.05). 관능평가에서 기호도는 감마선 조사에 의해 낮아졌다. 따라서 재구성 돈육포에 있어 감마선의 조사는 육색 및 조직감을 개선시킬 수 있는 좋은 수단이나 관능적 개선을 위한 추가적인 연구가 필요하였다. This study was carried to investigate effects of gamma irradiation on the moisture, crude protein, crude lipid, 2-thiobarbituric acid (TBA) values, color stability, texture, and sensory properties of restructured pork jerky. Restructured pork jerky was irradiated at dose levels of 0, 3, 5, 7 and 10 kGy with a use Co-60 source. There were no significant differences in the moisture, crude protein, crude lipid contents, and TBA values. However, as doses of gamma irradiation increased, the redness (a-value) of restructure pork jerky increased whereas shear force of restructure pork jerky was decreased by gamma irradiation. Sensory evaluation showed that sensory scores were reduced by gamma irradiation. Therefore, gamma irradiation could be an effective means to improve color and texture of restructured pork jerky, but only with proper consideration for sensory quality.

홍삼박 분말을 대체한 스폰지 케이크의 품질 특성

박영례 ( Young Rye Park ),한인준 ( In Jun Han ),김문용 ( Mun Yong Kim ),최성희 ( Seong Hee Choi ),신동원 ( Dong Won Shin ),전순실 ( Soon Sil Chun ) 한국식품조리과학회 2008 한국식품조리과학회지 Vol.24 No.2