Pastry 마가린 함량과 적층 수에 따른 puff pastry 제조 특성

한장호,김석영,윤여창,이시경 한국응용생명화학회 2003 Applied Biological Chemistry (Appl Biol Chem) Vol.46 No.4

Puff pastry의 제조 공정에서 pastry 마가린 함량과 적층 수의 변화가 제품의 수분 함량, 굽기 손실, 부피, vapor action 등에 미치는 영향을 조사하였다. Pastry 마가린 함량이 90%로 동일하고 적층 수가 27결일 경우 10.8±0.6%의 수분 함량을 나타냈으며, 1024결일 경우 16.7±0.3%로 적층 수가 증가할수록 제품의 수분함량은 증가 하는 경향을 보였다. 적층 수를 256결로 동일하게 하고, pastry 마가린 함량이 50%일 경우는 17.3±0.5%로 나타났으며, 130%에서는 7.5±0.2%로 pastry 마가린 함량이 증가할수록 제품의 수분 함량은 감소하였다. Pastry 마가린 함량을 70%로 동일하게 했을 때 굽기 손실의 변화는 27결일 경우 25.0±0.7%로 나타났으며, 1024결일경우엔 18.8±0.6^로 나타나 적층 수가 증가할수록 제품의 굽기 손실은 감소하는 경향을 보였다. 적층 수를 27결로 동일하게 한 경우에서는 pastry 마가린 함량이 90%일 때 25.4±0.4%의 굽기 손실이 발생하였으며, 110%에서 26.9±0.4%로 굽기 손실이 가장 높게 나타났다. Pastry 마가린 함량이 130%이고 적층수가 81결일 때에 21.87±0.79㎖/g로 최대의 부피를 나타내었다. 또한 vapor action의 크기는 9.15㎜가 pastry 마가린 함량 110%, 적층 수 256결에서 8.25±0.50개로 가장 많이 나타났다. This study was carried out to investigate the effect of pastry margarine content and number of layers on moisture content, baking loss. specific loaf volume and the vapor action in the manufacturing process of puff pastry. As the number of layers of the puff pastry increased the moisture content of the products slightly increased. And the moisture contents of the products decreased, as the pastry margarine contents of the puff pastry increased in the same number of layers. The baking loss of the products tended to decrease as the number of layers increased. On the other hand, as the pastry margarine contents of the puff pastry increased, the baking loss of the product increased. When the pastry margarine content in puff pastries became 130%, 81 layers provided the maximum specific loaf volumes 21.62±0.79 ㎖/g of puff pastries. When 110% of margarine and 256 layers were applied for preparation of puff pastry, the number of vapor action was 8.25±0.50 with the vapor action size of 9-15 ㎜.

Characterization and Enhanced Production of Enterocin HJ35 by Enterococcus faecium HJ35 Isolated from Human Skin

Yoon Yoh Chang,Park Hye Jung,Lee Na-Kyoung,Paik Hyun-Dong The Korean Society for Biotechnology and Bioengine 2005 Biotechnology and Bioprocess Engineering Vol.10 No.4

A strain named as HJ35 was isolated from the skin of sixty-five men and fourteen women for acne therapy, in order to find an effective antimicrobial agent against Propionibacterium acnes. Isolate HJ35 was identified as Enterococcus faecium based on 16 rDNA sequence and produced enterocin HJ35 having antimicrobial activities against most lactic acid bacteria, En­terococcus spp., Staphylococcus aureus, S. epidermidis, Clostridium perfringens, some bacilli, Mi­crococcus flavus, Listeria monocytogenes, L. ivanovii, Escherichia coli, Pseudomonas fluorescens and Propionibacterium acnes, in the modified well diffusion method. Especially, enterocin HJ35 showed a bactericidal activity against Propionibacterium acnes P1. The antimicrobial activity of enterocin HJ35 was disappeared completely with the use of protease XIV. But enterocin HJ35 activity is very stable at high temperature (up to $100^{\circ}C$ for 30 min), in wide range of pH (3.0${\~}$9.0), and by treatment with organic solvents. The apparent molecular mass of enterocin HJ35 was estimated to be approximately 4${\~}$4.5 kDa on detection of its bactericidal activity after SDS-PAGE. In batch fermentation of E. faecium HJ35, enterocin HJ35 was produced at the mid­log growth phase, and its maximum production was obtained up to 2,300 AU/mL at the late stationary phase. By employing fed-batch fermentation, the enhanced production of enterocin HJ35 was achieved up to 12,800 AU/mL by feeding with 10 g/L glucose or 6 g/L lactate.

축산물 및 가공 : 치즈유청으로부터 제조한 유청단백질 가수분해물의 특성에 관한 연구

윤여창 ( Yoh Chang Yoon ),김명희 ( Myeong Hee Kim ),정아람 ( A Ram Jeong ),이창권 ( Chang Kwon Lee ),안성일 ( Sung Il An ),한송이 ( Song Ee Han ) 한국동물자원과학회 ( 구 한국축산학회 ) 2010 한국축산학회지 Vol.52 No.5

유청단백질농축물(WPC)은 풍부한 단백질 및 다양한 생리활성 물질들을 함유하고 있음으로 식품의 단백질 보충 및 건강 기능성 향상을 위해 식품산업에서 널리 사용되고 있는 유용한 식품소재 중에 하나이다. 본 연구는 유용 기능성 식품소재로 활용이 가능한 유청단백질의 산업화와 관련된 사항들을 조사하고자 수행하였다. 한외여과를 이용한 WPC 제조과정에서 WPC-30을 포함한 한외여과 기의 국산화 가능성을 확인했다. 한외여과, 분무건조 및 단백질분해 효소를 이용하여 제조한 WPC-30 가수분해물의 이화학적 기능성을 검토한 결과 단백질 가수분해능 및 관능성에 대한 평가는 alcalase 처리했을 때 가장 높은 것으로 나타났으며 거품 형성능은 flavourzyme 처리한 WPC-30 가수분해물에서 가장 높은 결과를 보였다. 또한 다양한 pH조건에서의 단백질의 용해도를 측정한 결과, protamex 처리한 WPC-30 가수분해물에서 가장 높은 용해도를 나타내었다. 그러나 모든 WPC-30 가수분해물의 용해도는 알차리 조건에서는 유의적으로 개선되는 효과를 보였다. 이들 결과들을 총체적으로 검토한 결과, 효소를 이용한 유청단백질의 가수분해는 알카리조건에서 alcalase를 사용하는 것이 가장 효과적인 것으로 나타났다. Whey protein concentrate (WPC) is widely used to increase the nutritional and functional properties of food. In this study, the physiochemical and functionality of WPC-30 hydrolysates were examined to evaluate the possibility of application in the food industry. The WPC-30 was manufactured using ultrafiltration and spray-drying, and then hydrolyzed with proteolytic enzyme including alcalase, flavourzyme, nuetrase and protamex. Enzymatic hydrolysis had a significant influence on the physicochemical properties as evident from the increased foaming capacity, solubility. Alcalase caused highest protein hydrolysis (3.26%) and the bitterness. Foaming capacity was largest in WPC-30 hydrolysate treated with flavourzyme. Protein solubility at various levels of pH was highest in protamex-treated WPC-30 hydrolysate. However, the solubility of WPC-30 hydrolysates was significantly improved in alkaline condition than in acidic and neutral conditions. The study revealed that spray dried enzyme modified WPC can be used in various functional food.

치즈 유청으로부터 β-Lactoglobulin의 정제

윤여창 ( Yoh Chang Yoon ),조진국 ( Jin Kook Cho ),송중화 ( Chung Hwa Song ) 한국유가공기술과학회 2001 한국유가공기술과학회지 Vol.19 No.2

지방산의 (脂肪酸) 이성체 (異性體) 분리를 위한 방법 개발에 관한 연구

윤여창 ( Yoh Chang Yoon ) 한국낙농학회 1988 韓國酪農學會誌 Vol.10 No.1

열처리에 의한 유단백질 성분 변화에 관한 연구

박상진,윤여창,김석환 한국낙농학회 1983 韓國酪農學會誌 Vol.5 No.2

The investigation was undertaken to determine changes of milk protein component when milk was heated over a wide ranges of time and temperature combinations, at 75℃/l5 min, 85℃/5 min,10 min, 15 min,130℃/2 sec, and above 135℃/2 sec. The result obtained were summarized as follows: 1. The content of total protein reduced were 1.82%, 2.74%, 3.15% of that of the raw milk when milk was heated at 75℃/l5 min,85℃/l5 min, and above 135℃/2 sec, respectively. 2. The content of casein increased were 10.79%, 17.84%, 23.65% of that of the raw milk when milk was heated at 75℃/l5 min, 85℃/l5 min, and above 135℃/2 sec, respectively. 3. The content of N.P.N. was not changed when milk was heated at 75℃/l5 min. But the content of N.P.N. increased were 20.69%, 58.13% of that of the whole milk when milk was heated at 85℃/l5 min, above 135℃/2 sec, respectively. 4. The content of whey protein reduced were 42.73%, 65.58%, 73% of that of the raw milk when milk was heated at 75℃/l5 min, 85℃/l5 min, above 135℃/2 sec, respectively. 5. The composition of amino acid decreased as the heat treatment increased. The most decreased amino acid was the methionine (45%). The least decreased amino acid was the serine(13.5%).

UHT 처리 우유의 저장중 이화학적 품질변화에 관한 연구

윤여창,이종문,김남욱 ( Yoh Chang Yoon,Jong Moon Lee,Nam Uk Kim ) 한국낙농학회 1990 韓國酪農學會誌 Vol.12 No.1

WPC및 WP첨가가 두부 품질 및 저장성에 미치는 영향

김종운 ( Jong Un Kim ),송광영 ( Kwang Young Song ),서건호 ( Kun Ho Seo ),윤여창 ( Yoh Chang Yoon ) 한국유가공기술과학회 2012 한국유가공기술과학회지 Vol.30 No.2

This study was performed to investigate the effects of added whey protein concentrates (WPC) and whey powder (WP) on the quality and shelf life of Tofu, a traditional food in Korea. Combined whey powder and whey protein concentrates were obtained at drainage after the casein was separated by using rennet enzyme or acidification of milk. We manufactured whey Tofu and evaluated its nutritional quality by testing, the general composition for yield, moisture, pH, crude protein, crude fat, carbohydrate, rheology, sensory properties, and change during storage. 1. The general compositions of WPC and WP were as follows: (a) WPC: moisture, 5.9%; crude protein, 56.2%; crude fat, 0.1%; carbohydrate, 32.6%; ash, 5.2%; and pH 5.93 and (b) WP: moisture, 3.7%; crude protein, 13.2%; crude fat, 1.6%; carbohydrate, 74.4%; ash, 7.1%; and pH, 6.65. 2. The yield of Tofu was as follows: (a) in WPC, the content was CaCl2:GDL=6:4 > CaCl2:GDL=9:1 > CaCl2:GDL=7:3 > CaCl2:GDL=8:2 and (b) in WP, 2% addition was the highest (265%) at 13.3 g/cm2, but with 4% addition WP was the lowest (184%) at 22.2 g/cm2. 3. The moisture content of Tofu was as follows: (a) in WPC, the content was CaCl2:GDL = 6:4 > CaCl2:GDL=9:1 > CaCl2:GDL=7:3 > CaCl2:GDL=8:2 and (b) in WP, 2% addition was the highest at 79.82% (13.3 g/cm2), but 4% was the lowest at 75.18% (22.2 g/cm2). 4. The pH of Tofu was as follows: (a) in WPC, the value was WPC 6% > WPC 4% > WPC 2% > control and CaCl2:GDL=6:4 > CaCl2:GDL=8:2 > CaCl2:GDL=9:1 > CaCl2:GDL=7:3 and (b) in WP, WP 4% > WP 2% > control. 5. The ash content of Tofu was as follows: (a) in WPC, the content was CaCl2:GDL=8:2 > CaCl2:GDL=7:3 > CaCl2:GDL=6:4 > CaCl2:GDL=9:1 and (b) in WP, there was no difference between 2% and 4% addition. 6. The crude protein content of Tofu was as follows: (a) in WPC, the content was CaCl2:GDL=8:2 > CaCl2:GDL=7:3 > CaCl2:GDL=9:1 > CaCl2:GDL=6:4 and (b) in WP, there was no difference between 2% and 4% addition. 7. The crude fat content of Tofu was as follows: (a) in WPC, the content was CaCl2:GDL=8:2 > CaCl2:GDL= 7:3 > CaCl2:GDL=9:1 > CaCl2:GDL=6:4 and (b) in WP, values decreased with increasing pressed weight. 8. The carbohydrate content of Tofu was as follows: (a) in WPC, the content was CaCl2:GDL=8:2 > CaCl2:GDL=7:3 > CaCl2:GDL=6:4 > CaCl2:GDL=9:1 and (b) in WP, values increased with increasing pressed weight. 9. The rheology test results of Tofu were as follows: (a) in WPC, hardness and brittleness was highest with CaCl2:GDL=8:2 and 6% added WPC. Cohesiveness was highest with CaCl2:GDL=6:4 and 2% added WPC. Elasticity was the highest with CaCl2:GDL=7:3 and the added WPC control. (b) in WP, hardness was the highest with 22.2 g/cm2 and added WP control. Cohesiveness was the highest with 17.8 g/cm2 and added WP 2%. Elasticity was the highest with 17.8 g/cm2 and added WP 4%. Brittleness was the highest with 17.8 g/cm2 and added WP control. 10. The sensory test results of Tofu were as follows: (a) in WPC, the texture, flavor, color, and smell were the highest with CaCl2:GDL=6:4 and 6% added WPC. (b) in WP, the texture was the highest in the control with 22.2 g/cm2. Flavor and smell were the highest in WP 2% and 22.2 g/cm2. Color was the highest in WP 2% and 17.8 g/cm2. 11. The quality change of Tofu during storage was as follows: (a) in WPC, after 60 h, all samples began to get spoiled and their color changed, and mold began to germinate. (b) in WP, the result was similar, but the rate of spoilage was more rapid than that in the control.

치즈와 치아건강 역할

윤여창,R.S. Patel,E. Renner,S. Singh 한국낙농학회 1992 韓國酪農學會誌 Vol.14 No.4

충치는 식품의 당질과 치아 플라그의 세균 사이의 상호작용의 결과이다. 플라그의 세균은 설탕과 같은 발효 가능한 당질을 유기산으로 분해한다. 이러한 산생성은 플라그의 pH를 저하시켜 충치가 시작되는데, pH 5.7 이상에서 치아는 안전하고 그 이하에서는 충치가 발생할 수 있다. 치즈는 다른 식품과 비교해서 충치효과의 가능성이 가장 적었다. 치즈가 충치효과가 적을 뿐 아니라 충치를 예방할 수 있는 가능성이 충분히 있다. 치즈에 풍부하게 존재하는 칼슘과 인이 이 과정에 작용하여 치아 건강에 탁월한 식품으로서 기능을 수행한다.

우유의 미량지방산 함량에 관한 연구 : II. 단쇄(短鎖) 및 중간쇄(中間鎖) 지방산 II. Short- and Medium Chain Fatty Acid

윤여창 한국낙농학회 1987 韓國酪農學會誌 Vol.9 No.1

국산 우유의 정확한 조성을 파악하기 위한 연구가 실시되었는데 15개의 단쇄 및 중간쇄 지방산이 분리되었다. 1. 우수탄소의 지방산은 양적으로 가장 많이 차지하고 있으며 그 함량은 20.39%이었다. 2. 기수탄소의 지방산은 4개가 분리되었는데 그 함량은 1.23%이었다. 3. 완전히 분리된 iso와 anteiso측쇄지방산의 함량은 0.64%이었다. 4. 완전히 분리된 단순불포화 지방산은 C_(10:1)로서 그 함량은 0.27%를 나타냈다. 5. 단순불포화 지방산과 iso측쇄지방산이 혼합된 형태로 나타난 함량은 1.33%이었다. Studies were carried out to investigate the minor fatty acid composition of domestic milk. A total of 15 peaks were obtained in chromatogram: 1. Even-numbered fatty acid comprised main part of total fatty acid spectrum with the content of 20.39%. 2. As an odd-numbered acid, 4 peaks were separated. Their content recorded 1.23%. 3. Total amount of completely separated iso- and anteiso acids was 0.64%. 4. As a completely separated monoenoic acid, C10:1 was identified. Their content recorded 0.27%. 5. The content of incompletely separated peaks, which is a mixture of monoenoic- and iso fatty acid, was 1.33%.