즉석건조쌀밥의 최적가공조건

조영인,오영애,김미향,이명숙,김명환,김순동 대구효성가톨릭대학교 식품과학연구소 1992 식품과학지 Vol.4 No.-

건조즉석쌀밥제조를 위한 최적조건을 찾을 목적으로 기본제조공정인 침지, 취반, 건조공정을 검토하였으며 이를 위하여 색상, 복원율, 견고성, 점탄성, 종합적 품질을 관능검사, 색차계 및 rehoner 등을 이용하여 측정하였다. 또 얻어진 결과는 이차다항회귀곡선 및 반응표면분석법으로 평가하였다. 60℃열풍건조에서 Hunter 색차계의 a값은 낮았으나 색상의 기호도는 대조구인 일반취반미보다 낮았고, 침지용액의 농도 0.6%, 침지시간 180분에서 견고성과 점탄성 및 복원율은 대조구인 일반취반미보다 높았다. 진공동결건조는 60℃ 열풍건조에서 견고성과 점탄성은 높았으나 복원율은 낮았다. 관능검사에 의한 종합적 품질면에서 90℃열풍건조 및 진공동결건조보다 60℃열풍건조에서 양호하였으며 이때의 최적조건은 침지용액의 농도 0.3%-0.4%, 침지시간 60분, 취반 10분, 뜸시간 5분이었다. Effect of soaking solution concentration, soaking time, tempering time and air temperature on rehydration ratio, color, texture and overall quality of air and freeze dehydrated instant rice were investigated to optimize the processing conditions. The optimum processing conditions of dehydrated instant rice were predicted by second degree polynomial regression model and represented by response surface analysis(RSA). The color of air dehydrated instant rice showed lower value of hedonic score by sensory evaluation and lower ‘a’ value by Hunter colorimeter after 10min of rehydration in whole processing conditions compared to control which was cooked electric cooker. The hardness, gumminess and rehydration ratio of rehydrated instant rice which was soaking for 180min in 0.6% soaking solution composed of potassium bicarbonate, phosphate complex and sodium ethylene diamine tetracetate(EATA) based on 5min of tempering time and 60℃ of air temperature were higher vlaues compared to control which was cooked using electric cooker. Freeze dehydrated instant rice was relatively higher vlaue in hardness and gumminess than air dehydrated instant rice, whereas, rehydration ratio was lower than air dehydrated instant rice. The optimum processing conditions of air dehydrated rice were 0.3-0.4% of soaking solution concentration, 60min of soaking time, 10min of cooking time, 5min of tempering time, 5min, at 150℃ of air temperature as second air dehydration based on overall quality of hedonic sensory test using rehydrated instant rice at boiling water for 10min.

유럽의 종교와 생활문화 특징에 대한 사적 개관

노명환 韓國外國語大學校 外國學綜合硏究센터 歷史文化硏究所 1999 역사문화연구 Vol.10 No.-

독일인의 식관습과 문화에 대한 史的 槪觀 : 절대주의 시대와 산업혁명기를 중심으로

노명환 韓國外國語大學校史學硏究所 1995 역사문화연구 Vol.6 No.-

백두산 토양동물의 생태조사 연구 : 토양진드기류를 중심으로 with regard to the Mite

김명해,강병찬 公州大學校 産業開發硏究所 1997 産業開發硏究 Vol.5 No.-

The following are the results of a week-ling exploration from July 22nd till July 27th of 1997 on the soil animals of Mt. Back여 done by the Ecological Society of Korea in which become a member of the team. A total of 868 individuals are found and examined I eight respective zones. In detail, 288 individuals at the sea-level of 2500 meters (alpine Tundra zone), 14 individuals at the sea-level of 2400 meters (around Jangback Falls), 118 individuals at the sea-level of 2300 meters (Betula ermanii zone), 8 individuals at the sea-level of 1800 meters, 94 individuals at the sea-level of 1500 meters (Virgin forest zone), 98 individulas at the sea-level of 550 meters, 248 individuals at the sea-level of from 600 to 700 meters are found and examined respectively. Only three species of these individuals are fixed and established. The rest are yet to be confirmed and established due to the unnormalized academic exchange between the two countries. These are later to be classified and established with the help of the relatived references from China in the near future hopefully.

사적으로 본 이슬람과 유럽의 관계

노명환 韓國外國語大學校 外國學綜合硏究센터 歷史文化硏究所 2000 역사문화연구 Vol.11 No.-

지방산 유지 원료에 따른 고형비누의 특성에 관한 연구

정명선,배한수,이봉연,민경혜,류덕환 계명대학교 생활과학연구소 2001 科學論集 Vol.27 No.-

The experimental results on the washing efficiency of detergent made from corn oil, wasted cooking oil and pig fat oil are as follows ; Laundry factors in this experiment are detergent concentration, laundry temperature and laundry time. 1.The surface tension of each detergent showed the lowest in 0.2% concentration corn oil 60.84, wasted cooking oil 61.11, pig fat oil 60.73dyne/cm. 2.The wasthing efficiency based on different concentration of detergents showed the highest in 0.2% concentration. 3.The highest washing efficiency appeared in 0.2% concentration 40℃ temperature and 40~50 min. time. There showed no difference in the washing efficiency according to the volume of water. It can be said that the frictional force of bearing rather than the volume of water worked on the efficiency.

배추의 소금절임시 휘임도에 의한 절임도 판정

김미경,강명수,김순동 대구효성가톨릭대학교 식품과학연구소 1997 식품과학지 Vol.9 No.-

김치를 담그기 위한 소금절임시 현자에서 쉽게, 과학적으로 절임정도를 판정할 수 있는 방법을 모색하기 위하여 배추의 소금절임 중 육안적으로 가장 큰 변화를 나타내는 조직의 휘임도를 측정함으로서 최적 절임정도의 평가가 가능한지를 조사하였다. 소금의 농도별(10, 15, 20, 25%) 절임시간에 따른 절임액이 염도 변화와 수분용출량, 조직의 염농도, 중량감소율, 조직감 등을 측정하였으며 휘임도와의 상관관계를 구하였다. 휘임도는 배추의 가장자리를 잡는법(HE: method of holding the edge)과 배추의 중앙부를 잡는법(HM: method of holding the middle part)으로 구분하여 측정하였다. 그 결과 휘임도는 소금절임시간과 소금의 농도에 비례하였고 휘임도의 측정으로 조직의 소금농도와 절임시간의 판정이 가능하였다. HE법과 HM법의 결과는 대동소이하였으며 고농도 단시간절임이 저농도 장시간 절임보다조직의 상태가 양호하였다. 또 조직의 염농도가 3%에 도달할 때의 HE와 HM의 평균휘임도는 10% 염수의 경우 73~81˚, 15% 염수의 경우 46~58˚, 20%염수의 경우 36~50˚, 25%염수의 경우는 35~46˚이었다. This study was undertaken to investigate changes in curve angle of Chinese cabbage during salting at various concentration of salt(10, 15, 20, 25%) to obtain the optimal salting condition. Changes in salt concentration of brine, the amount of water elution, salt penetration concentration of the tissue, weight loss and texture during salting were investigated. Correlation relation the above factors measured and curve angle were determined. The curve angles by method of holding the edge(HE) of Chinese cabbage and method of hold the middle part(HM) were measured. The curve angles were proportional to salting time and salt concentration. Thus, using curve angle of Chinese cabbage the standard for salting concentration and salting time could determine by method of HE and HM. The tissue conditions of Chinese cabbage were better in a short-time salting treatment with high concectration of salt than in a long-time salting with low concentration. Mean curve angles by HE and HM at 10, 15, 20, 25% salt concentration of the tissue were 71~81˚, 46~58˚, 36~50˚ and 35~46˚, respectively.

담금 전처리와 인삼 및 구연산 첨가양념이 김치의 숙성에 미치는 영향

김미영,강명수,김순동 대구효성가톨릭대학교 식품과학연구소 1997 식품과학지 Vol.9 No.-

배추 절임용액에 2% 염화칼슘을 첨가하여 온도별(20℃, 40℃, 70℃)로 처리하고 또 양념에 구연산을 첨가하여 초발산도를 떨어뜨림과 동시에 인삼을 김치에 혼합하였을 때의 김치 품질과 보존성에 미치는 영향을 조사하였다. 2% 염화칼슘을 함유한 10% 소금용액의 온도를 20℃, 40℃, 70℃으로 하였을 때 40℃로 조정해 준 절임용액에서 절인 김치의 보존성이 가장 높았다. 0.06% 구연산, 2% 인삼분말, 그리고 이들을 혼합하여 김치에 첨가하였을 때 단독으로 첨가한 김치보다 혼합하여 김치에 첨가한 것이 보존성이 높았다. 2% 염화칼슘을 함유한 소금용액의 온도를 40℃로 조정하여 절인 배추에 구연산과 인삼을 혼합한 양념으로 담근 김치(HCaGS-CG)의 보존성이 가장 높게 나타났으나 종합적인 맛은 이미로 인해 좋은 평가를 받지 못하였다. 반면 10% 소금용액의 온도를 40℃로 조정하여 절인 배추에 구연산과 인삼을 혼합한 양념으로 담근 김치(HGS-CG)는 보존성은 HCaGS-CG보다는 낮게 나타났으나 종합적인 맛에 있어서는 좋다고 평가되었다. The effect of calcium chloride addition and heat treatment during salting and citric acid and ginseng addition on the fermentation of kimchi were investigated. To extend the shelf-life and enhance the quality of kimchi, temperature during salting in 2% calcium chloride containing 10% brine was more excellent at 40℃ than 20~70℃ and was effective in citric acid and ginseng addition concentration by mixture addition were 0.06% and 2%, respectively. Shelf-life of the kimchi fermented under condition of HCaGS-CG(using general seasoning with citric acid 0.06% and ginseng powder 2%, salting in calcium chloride containing 10% brine at 40℃) can especially be extended and the quality of kimchi fermented under the condition of HGS-CG(using general seasoning with citric acid 0.06% and ginseng powder 2%, salting in 10% brine at 40℃) was more excellent than that of HCaGS-CG.

화운데이션 소재의 열 및 수분 전달 특성이 보온율에 미치는 영향

류덕환,정명선 啓明大學校 生活科學硏究所 2003 科學論集 Vol.29 No.-

The purpose of the study was to determine the effect of warmth ratio of heat and moisture transfer characteristics of foundation wear. For the study, five foundation knitted fabrics with different fiber types and blend ratio were selected. Heat and moisture transfer characteristics and mechanical characteristics of foundation knitted fabrics were measured by hot plate method, evaporation cup method, respectively. In addition, five all-in-one were made with five foundation knitted fabrics and the thermal resistance of them was measured by the thermal manikin. The results of the study were as follows: 1. The keeping warmth ratio of f1 and f5 were about 29% and significantly higher than the others(p <0.05). The reason for this was that f1 and f5 were made with the cotton and spun yarn which was bulker and had more dead air within their yam structure than the others made with synthetic filament yarns. However, the water moisture transmission rate of f2, f3 and f4 were a littler higher than that of f1 and f2 because of hydrophobic characteristics and high air permeability of synthetic yarn structures(f2, f3 and f4). 2. The thermal resistance of all-in-one made by f1 and f5 were higher than the others. This was the same result with the keeping warmth ratio of foundation knitted fabrics.

Calcium Acetate의 첨가가 반죽의 발효와 빵의 품질특성에 미치는 영향

이예경,이명예,김순동 동아시아식생활학회 2003 동아시아식생활학회지 Vol.13 No.6

This study was conducted to investigate the quality characteristic of bread added with 0, 2, 4 and 8% liquid calcium acetate(LCA-breads) to the dough prepared with brown rice, vinegar and ash of black snail replacing wheat flour. The pH of the dough was 5.38 in control and 5.39~5.42 in the LCA-breads, which showed that the higher the content of LCA, the higher the pH. There was no big difference of the baking loss between control (10.73%) and LCA-breads(10.11~10.81%). The loaf volume index was 7.12 in the control, 7.18 in the 2% LCA-bread, while the index was 6.22 in the 4% LCA-bread, 5.80 in the 8% LCA-bread. Calcium content was 16 ㎎% in the control, 30, 60 and 120 ㎎% in 2, 4 and 8% LCA-bread, respectively. The hardness, gumminess and brittleness of LCA-breads were higher, while springiness and cohesiveness were lower than that of the control. In the LCA-breads, L^(*) values were lower and b^(*) value was higher than those of the control, while there were no significant difference in a^(*) values. Increasing the LCA, air cells were bigger and irregular, and starch matrix was unstable. There were no significant difference in sour and bitter taste. The scores of stickiness of the 2~4% LCA-breads were similar to that of the control and higher in the 8% LCA-bread. The scores of the flavor and overall taste in the LCA-breads were similar to the control, while the values were lower in the 4~8% LCA-breads. The shelf-life evaluated by the number of moldy spots was not different between the control and 2% LCA-bread, while it was extended two times in 4% and three times in the 8% LCA-bread.