한국산 소맥과 수입 소맥의 무기질과 Phytate 함량 비교분석

고봉경,김명신,임승택 한국식품과학회 1999 한국식품과학회 학술대회 Vol.1999 No.1

消費者를 좀먹는 不経済의 三重奏

高鳳京 한국마케팅연구원 1970 마케팅 Vol.4 No.3

푸마릭산이 밀가루의 제빵적성에 미치는 영향

고봉경 啓明大學校 生活科學硏究所 2007 科學論集 Vol.33 No.-

Effect of fumaric acid which has been known as an antioxidant was investigated on the mixing and baking properties of wheat flour. The addition of fumaric acid reduced peak time, elasticity and increased extensibility of dough during mixing. Proofed dough with fumaric acid showed very resistance to extension and long extensibility and such a dough was likely to have viscous flow. Textural characteristics of proofed dough indicated a decrease in stability and the resultant back bread was likely to be flat and had a low volume. Reaction of fumaric acid appeared to reduce disulfide cross-link of gluten protein during both mixing and proofing. Above results suggested that addition of fumaric acid to wheat flour dough reduced elasticity and increased extensibility after optimum mixing time like over mixed dough due to reducing reaction of fumaric acid. Shorty mixing time appears to effective to recover bread volume of dough with the addition fo fumaric acid.

압출성형시 환원제 첨가에 의한 밀가루 글루텐의 조직 변화와 단백질의 변성

고봉경 동아시아식생활학회 1996 동아시아식생활학회지 Vol.6 No.2

Addition of reducing agents during extrusion markedly affected physical and chemical properties of wheat flour and gluten extrudates. Expansion at the die was increased for wheat flour and gluten extrudates. Organic materials containing sulfur were evaporated as a flavor from gluten at the die and total sulfur contents were decreased. Physical shape was different for gluten extrudates without reducing agents. It was difficult to form the long strand of gluten extrudate without cooling die. Hydroquinone accelerated cell breakdown and produced more irregular shape of extrudate. However, addition of cysteine decreased the cell breakdown and produced the long strand of gluten extrudates. Chemical reactions of reducing agents such as cysteine and hydroquinone were different for high content (<80%) of wheat gluten. It was assumed that reducing agents donated hydrogen to inhibit the formation of disulfide crosslinking, decreased the dough strength and produced the broken cell and irregular shape of extrudates. Whereas, cysteine reacted as a binder as well as reducing agent and formed long strands. The evidence of reaction of reducing agents was shown from the fact that non-protein disulfide was increased and protein disulfide was slightly decreased from cysteine added gluten extrudate.

효소처리에 의한 백설기의 저장성을 연장하기 위한 방법의 개발

고봉경 한국조리과학회 1999 한국식품조리과학회지 Vol.15 No.5

떡의 노화를 지연하여 상품성을 개량할 수 있는 방법을 개발하고자, α-amylase를 첨가하여 백설기를 제조하였다. α-amylase는 전분을 가수 분해하여 환원당의 함량을 증가시킴으로써 떡의 수분활성도를 낮추고, 백색도를 감소시키며 이러한 결과 전분의 노화가 지연되는 것을 X-ray회절 양상의 변화를 통하여 확인하였다. 또한 떡의 관능검사 결과 α-amylase를 첨가한 떡은 상온과 냉동 저장 모든 경우에서 더욱 촉촉하고 부드러운 조직감을 나타내어 전부의 노화가 억제됨을 관찰할 수 있었다. 그러나 떡의 수분 함량은 효소를 첨가한 것과 하지 않은 것간에 유의적인 차이를 나타내지 않았으므로 이러한 촉촉한 느낌은 자유수 형태의 수분 함량보다는 환원당의 함량이 증가되어 나타나는 현상임을 확인 할 수 있었다. α-amylase was investigated as an antistaling agent for Backsulgie, a traditional rice cake. Rice powder was mixed with α-amylase, fermented for 2 hr at 37℃, and steamed for 20 min. Rice cake was stored at room temperature or freezer for 4 days, and analyzed to determined the changes of chemical and sensory properties. When α-amylase was added to rice cake, the content of reducing sugars and the yellow color of the cake were increased, and the water activity was decreased. Soft and moist textural properties were apparent in α-amylase-added rice cakes by sensory evaluation. X-ray diffraction showed a V pattern after 4 days of storage which indicated the starch of rice cake was not retrograded. However, there was no significant difference in moisture content between enzymetreated and non-treated rice cakes. Above results suggest that α-amylase treatment produced dextrins which consequently bound with water and inhibited the retrogradation of rice cake.

소맥을 이용한 한국 전통의 한과에 대한 고찰

고봉경 계명대학교 생활과학연구소 2000 科學論集 Vol.26 No.-

The use of wheat flour for Hankwa, traditional Korean cookies was surveyed on the literature. Wheat flour was major ingredient of Yumilkwa. Several type of Sanja which is classified into Yukwa also was made from wheat flour. In addition, wheat flour was used for Dasik and wheat starch are used for Yut. The recipe and processing characteristics of Hankwa with wheat for were reviewed.

효소 첨가에 의한 제빵 첨가물 KBrO_3 대체효과 연구

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

TG-K를 제외한 TGase를 함유한 첨가물은 반죽의 물성을 강화시켰으나 빵에 첨가하였을 때 발효 방해 물질에 의하여 빵이 부풀지 않아서 제빵 첨가물로서의 이용이 불가능하였다. TGase의 기질이 되는 lysine과 glutamine의 혼합물은 매우 고농도 첨가하였을 때 반죽의 물성에 변화를 일으키며 효소를 첨가하지 않고 반죽에 첨가하였을 경우 빵의 부피를 상승시키는 효과는 KBrO₃를 대체할 만큼의 효과를 얻지 못하였다. 따라서 순수 정제 효소를 얻는 것과 이를 이용하여 기질 첨가에 따른 효과를 앞으로 계속 연구해야 하겠다. The purpose of this study was to develope the replacement of KBrO₃ to improve dough properties and increase bread volume. Enzyme source, microbial Trans- Glutaminase(TGase) was conducted to replace the KBrO₃ for baking. Additives containing TGase were purchased, and mixed with wheat flour. Mixing and baking properties of additives with TGase was investigated. The additives containing TGase increased mixing tolerance of wheat flour dough. However they affected dough fermentation and cause of decrease of bread volume. Addition of substrate, lysine and glutaminase, without TGase was effective to mixing properties of wheat flour dough and not to baking properties up to 50,000ppm of flour weight.

Taurine 첨가에 따른 국수의 품질 특성 변화

고봉경 계명대학교 생활과학연구소 2001 科學論集 Vol.27 No.-

Taurine was added to wheat flour noodles to investigate the effects on properties of dried and cooked noodles. Addition of taurine up to 3% of flour did not affect mixing properties of dough. Taurine improved the aftertaste and softness of noodle, which resulted in increase of preference of noodles. However brightness of dried and cooked noodles were not improved with taurine addition. Cooking loss and protein loss were decreased and carbohydrate and turbidity of broth were increased with addition of taurine.

대구 경북지역 초등학생들의 식습관과 채소류 섭취에 대한 연구

고봉경,권남숙 한국식품조리과학회 2005 한국식품조리과학회지 Vol.21 No.4

With the enlargement of school meals, the lunch program has played an important role in educating young students about good eating habits and food preferences. The objective of this study was to investigate the awareness and preference of vegetables and to provide preliminary data required for framing a menu of school meals to help students maintain good food preference and eating habits with a balanced food diet. A survey was conducted from 25th October to 27th November, 2004 with 873 elementary school students (M: 474, F: 399) in the 4th, 5th, or 6th grade of 6 schools in Daegu and Gyeong sang buk do (Yongchon, Gumi, Pohang). Satisfaction for the school meal was rated by 52% of the students and 'rice and soup' was the favorite meal type. Eating habits of students were not influenced by the employment status of their mothers. Only 11.2% of students selected vegetable as their favorite food. Marsh mallow, taro stem, green bean sprouts, crown daisy and broccoli showed very low awareness and were selected as the least favorite vegetables. The most important criteria of preference were the taste and eating experience of the vegetables. The most preferred cooking method of the vegetables was tchigae which is a simple stew. Recognition of frequency for daily eating vegetables significantly affected the real intake of vegetables for everyday meals and the preference of vegetables also significantly affected the vegetable intake from the school meals. Compared to the school dietitian, mothers showed a greater frequency in being selecting as an educator of nutritional information. The above results indicated the need to improve the level of students' understanding of the importance of vegetables in the daily diet with parental education and publicity.

밀국수의 물성과 색에 미치는 cysteine 의 영향

고봉경 한국조리과학회 2000 한국식품조리과학회지 Vol.16 No.2

분자 내에 반응성이 큰 thiol(-SH)기를 갖고 환원제로서 밀가루 반죽에 작용하여 반죽의 탄성을 감소시키고 점성은 증가시키는 cysteine을 첨가하여 밀가루 가공품의 산화적 갈변을 억제함으로써 색을 개선시키는 방법에 대하여 시험하였다. 한국산 밀가루와 수입 밀가루를 이용한 국수 반죽에 cysteine을 첨가하여 국수의 물성과 색 및 조리 특성에 미치는 영향을 조사하고 최적의 첨가량과 최적의 조리시간을 찾고자 하였다. Cysteine을 첨가하였을 때 건면과 생면을 오히려 명도가 감소하고 황색도가 증가되었으나 조리된 국수의 색은 cysteine첨가량이 증가될수록 국수의 명도가 증가되며 특히 우리밀 국수의 명도가 높아졌다. Cysteine 첨가에 따른 국수의 수분활성도는 뚜렷한 차이를 나타내지 않았으나 cysteine의 화학작용에 의한 반죽의 물성 변화에 따라 cysteine을 넣지 않은 국수에 맞추어 동일한 시간 조리된 cysteine이 첨가된 국수는 첨가량이 증가됨에 따라서 유기물의 용출로 인한 조리손실 율이 증가하고 국물의 탁도가 증가되었다. 또한 관능검사 결과 국수의 색은 옅게 평가되지만 씹을 때의 단단한 정도가 급격히 감소하였다. 반면에 각각의 국수를 가장 적당한 조리시간에 맞추어 최적 시간 조리하였을 때 국수의 색(P<0.001)과 점착성(p<0.01)에 대한 차이는 식별하였으나 국수의 단단한 정도와 씹는 횟수 및 맛과 품질의 전반적인 선호도에 대하여 cysteine 첨가에 따른 차이는 나타나지 않았다. 따라서 1% cysteine의 첨가량은 조리된 국수의 명도를 가장 증가시키며 조리에 필요한 시간을 단축함으로써 물성 변화에 따른 제품의 문제점을 해결하였다. Cysteine, a thiol group-containing reducing agent which is known to relax the strain and increase the viscosity of dough, was added to Korean and imported wheat flour noodles to investigate the effect on the properties of raw, dried, and cooked noodles and to determine the optimum cooking time and amount to improve the color of noodles. Addition of cysteine up to 1% of flour (8.25 mmole/100 g flour) was not effective in increasing the brightness of raw and dried noodles and in changing the water activity of dried noodle. However, cysteine improved the brightness of cooked noodle made of both Korean and imported wheat flours. Also, there were notable differences in cooking and sensory properties of cysteine-added cooked noodles such as less firm and stickier texture due to the extraction of organic compounds into broth. When the noodles were cooked for their optimum cooking time, no difference was noticed in the texture and overall preference regardless of the addition of cysteine. Overa1l, the addition of 1% cysteine increased the brightness of cooked noodles and reduced the cooking time.