감의 利用에 關한 硏究 (第七報) : 品種에 따른 炭酸가스 脫澁에 對한 條件調査 Investigation of the Conditions in the Varieties on the Removal of Astringency by Treatment with Carbon dioxide

孫泰華,成宗煥,張淳德 慶北大學校 새마을硏究所 1978 農村과 科學 Vol.1 No.-

慶北地方에서 많이 生産되고 있는 品種中 7個品種의 澁枾를 選定하여 品種에 따른 炭酸가스 脫澁에 對한 適性調査로서 脫澁中 可溶性 tannin의 變化, 硬度 및 糖의 變化와 아울러 脫澁後의 品質에 對하여 調査한 結果는 다음과 같다. (1) 고령수시를 除外한 모든 品種의 可溶性 tannin含量은 200∼300mg%였으며 脫澁所要日數는 고령수시, 경산반시, 대구반시가 3日, 고종시 수종시가 4日, 그리고 둥시와 먹시는 5日 所要되었다. (2) 脫澁後 硬度는 대구반시와 경산반시가 가장 높았으며, 먹시, 둥시는 脫澁 5日 經過後 2.0 kg/㎠이하였다. (3) 糖의 含量은 品種間에 많은 差異가 있었으며 脫澁에 따라 減少하는 傾向이었다. (4) 脫澁後 軟化現象은 먹시, 둥시, 수종시에서 일어났고 黑斑發生은 먹시가 4日 고종시와 둥시는 5日부터 發生하였다. 이상의 結果 대구반시, 경산반시, 고령수시는 脫澁에 따른 品質維持가 良好하였으나 먹시, 둥시, 수종시, 고종시에 대해서는 氣本組成을 달리한 脫澁最適條件 調査가 要求되었다. This experiment was carried out to reseach the different conditions in the varieties on the removal of astringency with carbon dioxide, using seven varieties selected in private, which were all produced in Kyung pook District, and the changes of their soluble tannin, hardness and sugar content, as well. In addition, we observed the changes in quality on the removal of astringency. The result wers as follows; In all varieties investigated but Goryung Susi, soluble tannin content were 200mg% to 300mg%, and under the atmosphere containing 60-70% CO_2 and 6-8% O_2, the time required for the removal of astringency were 3days in Goryung Susi, Kyungsan Bansi and Daegu Bansi, 4 days in Gojongsi and sujongsi, 5days in Dungsi and Muksi, respectively. Two varieties, Daegu Bansi and Kyungsan Bansi, were stronger in hardness than the others, as the astringency was removed. That of Muksi and Dungsi determined by the hardness meter was less than 2.1kg/㎠, 5days after the removal of astringency. Sugar content was found different withe the varieties,and decreased after the removal of astringency. Partial-softening following the removal of astringency was recognized in Muksi, Dungsi and Sujonsi. Black spots were found in 4 days on the fruit of Muksi varieties, 5days in Gojongsi and Dungsi, respectively. Under these Astringency-removing treatments, it was shown that Daegu Bansi, Kyungsan Bansi and Goryung Susi were more suitable than the other. So, in the other varieties, different treatmonts should be recommended.

農業用水中의 重金層이 쌀의 汚染에 미치는 影響

孫泰華,權榮澤 慶北大學校 1980 論文集 Vol.30 No.-

This experiment was carried out to investigate the concentration level of heavy metals on soil, brown rice and cooked rice in the basic research of food contamination caused by heavy metal in irrigation water. The suitable range of pH to extract the Cadmium, Copper, Lead and Zinc was from 5 to 10. The effect of diverse ions on determination did not showed. The contents of heavy metals in irrigation water were Cadmium 28.68ppb. copper 1,693.27ppb, Lead 298.45ppb, Zinc 1,946.15ppb and Arsenic 128.17ppb, respectively. After cultivation of paddy rice with polluted water, the contents of heavy metals on soil, brown rice and cooked rice were raised, but did not serious degree.

감의 이용(利用)에 관(關)한 연구(硏究) -(제5보(第五報)) 삽시의 Polyethylene Film 저장(貯藏)에 따른 최적(最適) Film 두께의 조사(調査)-

손태화,최종욱,조래광,석호문,성종환,서온수,하영선,강주회,Sohn, T.H.,Choi, C.J.,Cho, R.K.,Seog, H.M.,Seong, C.H.,Seo, O.S.,Ha, Y.S.,Kang, J.H. Korean Society of Food Science and Technology 1978 한국식품과학회지 Vol.10 No.1

청도반시와 사곡시 두 품종(品種)을 polyethylene film의 두께와 포장(包裝) bag내(內)의 과실개체수(果實個體數)에 따라 구분저장(區分貯藏)하였을 저장시일(貯藏時日)의 경과(經過)에 따른 성분변화(成分變化)를 조사(調査)한 결과(結果)는 다음과 같다. 1. 중량감소(重量減少)에 있어서, 청도반시는 50개(個) 포장(包裝)의 0.04mm구(區)가, 사곡시는 10개포장(個包裝)의 0.08mm구(區)와 50개포장(個包裝)의 0.04mm구(區)가 가장 감소(減少)가 적었다. 2. 경도(硬度)의 변화(變化)에 있어서 청도반시, 사곡시 모두 50개포장(個包裝)의 0.04mm구(區)가 가장 감소(減少)가 적었다. 3. 유리산(遊離酸)의 감소(減少)에서 청도반시는 50개포장(個包裝)의 0.04mm구(區)가, 사곡시는 10개포장(個包裝)의 0.06mm구(區) 및 50개포장(個包裝)의 0.04mm구(區)가 감소율(減少率)이 낮았다. 4. 당도(糖度)의 변화(變化)에서, 10개포장(個包裝)의 0.06mm구(區) 및 0.08mm구(區)와 50개포장(個包裝)의 0.04mm구(區)가 감소(減少)가 적었다. 사곡시는 10개포장(個包裝) 및 50개포장(個包裝)의 0.04mm구(區)가 가장 감소(減少)가 적었다. 5. 가용성(可溶性) tannin의 함량변화(含量變化)에 있어서 청도반시와 사곡시 두 품종(品種) 모두 3개(個) 포장(包裝)과 10개포장(個包裝)의 0.04mm구(區)가 타구(他區)에 비(比)해 잔존량(殘存量)이 많았다. 한편 두 품종(品種) 공(共)히 50개포장(個包裝)의 전구(全區)가 저장말기(貯藏末期)에 tannin함량(含量)이 적어서 삽미(澁味)가 거의 느껴지지 않았다. 이상의 결과(結果)를 종합(綜合) 할 때 청도반시와 사곡시의 P.E film저장(貯藏)의 최적조건(最適條件)은 두 품종(品種) 모두 0.04mm film bag에 50개(個) 포장(包裝)하는 것임을 알수 있었다. This experiment was made to select the optimum thickness of the polyethylene (P.E) film for Cheongdo Bansi and Sagoksi in the P.E film storage kept at $0^{\circ}C$. The experimental plots were divided into 4 plots by film thickness (0.04, 0.06, 0.08 and 0.10mm) and those were subdivided into 3 plots by fruits number (3, 10 and 50 persimmons) in each film bags. We investigated five experimental items; the change of loss of weight, firmness, titratable acidity, sugar contents and soluble tannin contents. 1. In the changes of loss of weight, the plot of packing in 0.04mm P.E. film bag with 50 persimmons were more retarded than other plots in Cheongdo Bansi, and packing in 0.08mm with 10 persimmons, 0.04 mm with 50 persimmons were more retarded than other plots in Sagoksi. 2. In the change of softening, the plot of packing in 0.04 mm with 50 persimmons were more retarded than other plots in Cheongdo Bansi and Sagkai. 3. In the changes of titratable acidity, the plot of packing in 0.04 mm with 50 persimmons were more slightly decreased than other plots in Cheongdo Bansu also in Sagoksi, packing in 0.06 mm with 10 persimmons were the same results. 4. In the changes of soluble tannin contents, the plots of packing in 0.06 mm with 10 persimmons, 0.04 mm with 50 perimmons were more ratarded in Chenongdo Bansi, also in Sagoksi, packing in 0.04 mm with 10 persimmons 50 persimmons were the same results. 5. In the changes of soluble tannin contents, the plots of packing in 0.04mm with 3 and 10 persimmons were more slowly decreased than other plots in Cheongdo Bansi and Sagoksi, on. the other hand, pcaking in 0.04mm with 50 persimmins in Cheongdo Bansi and Sagoksi, had not astringent taste at 120 days in storage. Judging through the upper results, the most desirable storage conditions for Cheongdo Bansi and Sagoksi were to pack in P.E film bag of 0.04mm with 50 persimmons.

사과食酢 釀造法에 關한 硏究

孫泰華,鄭基澤,徐正塤,金光秀,李孝司 慶北大學校 生産技術硏究所 1967 生産技術 Vol.2 No.-

慶北地區 사과開發에 關한 綜合的硏究의 一環으로 사과 總生産量의 15%에 해당하는 落果를 利用하여 食酢製造를 試驗하였든 바, 1. 深部通氣醱酵法에 適合한 菌株를 分離하였으며 2. 이 菌株로 醱酵시킬 때의 通氣量의 調節에 있어서는 從來醱酵液量에 對하여 通氣量을 1分間에 1/40容이 適合하다고 되어 있으나 本試驗結果로는 醱酵液量에 對하여 始初에는 一分間에 1/30容, 다음 24時間마다 1/25容, 1/20容, 1/15容, 1/10容으로 增加시키는것이 效果的이었다. 3. 從來 國內에서는 醱酵期間이 140時間이던 것을 分離한 菌株와 通氣量의 調節로서 100~108時間으로 短縮시켰다. 4. 食酢製造에 從來使用하지 안하든 사과落果를 고구마 澱粉을 糖化하여 補糖함으로서 總酸 5%의 食酢를 製造할 수 있었다.

食品과 食品界 公害

孫泰華 한국식품과학회 1977 식품과학과 산업 Vol.10 No.4

靑果物 貯藏에 關한 硏究 : 마늘(Allium sativum L.)의 貯藏에 대하여 About the storage of garlic (Allium sativum L.)

孫泰華,崔鍾旭,權榮澤,吳政鎬 慶北大學校 1980 論文集 Vol.29 No.-

To investigate the effect of temperature and polyethylene film bag on the utilization of storage material and on the elongation of storage, Garlic (Allium sativum L.) produced in Korea was stored at room and low temperature with polyethylene film bag. The result of this study was as follows; 1. Garlic packed in polyethylene film bag and stored at low temperature was the least in the change of the weight during the storage of garlic. 2. Garlic stored at room temperature gave a sudden increase in it's respiration during early October, but those at low temperature did not show any increase. The respiration of garlic was the least in the garlic packed in polyethylene film bag (0.08mm). 3. The results of this study indicated that the quality of garlic was the best in the treatment of polyethylene film bag (0.08mm) and stored at low temperature.

乾燥사과의 製造法硏究

孫泰華,鄭基澤,徐正塤,金光秀,李孝司 慶北大學校 生産技術硏究所 1967 生産技術 Vol.2 No.-

慶北地區 사과 開發에 關한 綜合的硏究中의 한 分野로서 사과의 加工法에 있어서 지금까지 그 利用性이 度外視 되어온 正果아닌 落果를 利用하는 目的으로 品種別, 時期別로 落果를 採取하여 乾燥試驗하였다. 乾燥方法으로는 一般的으로 많이 利用되는 乾燥法중의 하나인 熱風循還式乾燥法을 改良하였는데 密閉 乾燥機內의 氣體를 CO_2 또는 N_2 Gas 로 置換하여 乾燥試驗하였든바 褐變이 일어나지 않고 嗜好性 및 營養價가 높고 經濟性 있는 乾燥사과 生産이 可能함이 밝혀졌다.

감 果實의 탄닌 物質 生成 및 脫澁機構 : 第四報. 감 葉의 탄닌 含量의 變化 및 顯微鏡的 觀察 Part Ⅳ. Microscopic Observation and Change of Tannin contents in Persimon Leaves during Growth

孫泰華,成宗煥 한국응용생명화학회 1982 Applied Biological Chemistry (Appl Biol Chem) Vol.25 No.4

감 果實의 脫澁機構 및 탄닌생성에 관한 조사의 일환으로 감葉의 탄닌함량의 변화 및 현미경적 관찰의 결과 澁??에서는 葉과 果實의 탄닌함량의 변화 경향이 유사하였으나, 甘??에서는 많은 차이가 있었다. 葉의 탄닌함량 변화는 품종간에 큰 차이가 없었다. 葉의 上皮細胞는 果實의 탄닌세포와 같이 다량의 탄닌물질을 함유하고 있었으며 維管束 부근에도 탄닌세포가 존재하였다. 篩管部內에는 탄닌물질이 이동하고 있었다. 이상의 결과 감葉의 탄닌물질과 果實의 탄닌물질은 밀접한 관계가 있음을 알 수 있었다. As a series of study on the removal of astringency and production of tannin substances, this experiment was conducted to investigate changes of tannin contents and microscopic observation on leaves of persimmon(Diospyros kaki L.). Changes of tannin contents of leaves and fruits in Daegu Bansi(astringent variety) were of similar tendency in content of total and soluble tannin during growth. It seemed therefore that tannin contents of leaves in astringent variety were closely concerned with tannin of fruits. But Fuuyu(sweet variety) was different from each other during its growth. Histological form of leaves in microscopic observation had similar tendency between astringent and sweet varieties. It was observed that tannin substances were contained in epidermis cells of levels, that tannin substances were transfered in phloems of nerves system, and that tannin cell existed too in the vicinity of nerves system.

動物의 部位에 따르는 水溶性遊離 Amino酸의 分布에 對한 硏究(第二報) : 韓國産在來種山羊에 있어서 on muscle and organ of Korean goat

孫泰華 慶北大學校 1963 論文集 Vol.7 No.2

The distribution of water soluble free amino acids in 32 different parts of muscles and organs of Korean goats has been studied by the method of paper chromatography. Aspartic acid, Alanine, Triptophan, Leucine and Isoleucine were detected in each part observed. In addition to the amino acids described in abov, Hydroxyproline was detected in digestive organs and hip muscles, while in other parts, practically no Hydroxyproline was detected. Those parts, M. Cutaneus, Glandulae Suprarenales, Bulbus Oculi and Encenhalon contain only a few kind of amino acid, namely, average 5 or 6 kinds of amino acid in each part are less than that in other parts. It is quite note worthy that those undetected amino acid from glandulae suprarenles and Bulbus were mostly ring- form amino acids. Apparently, four of five of amino acids in all parts showed that they have nearly the same isoelectric point. The author, however, wish to study on this particular problem for other samples.

食品과 環境汚染

孫泰華 한국식품과학회 1978 식품과학과 산업 Vol.11 No.4