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반응 표면 분석법을 이용한 폴리만뉴로닉산 도토리묵 제조 조건의 최적화
최희숙,고순남,이경혜,Choi, Hee-Sook,Ko, Soon-Nam,Lee, Kyoung-Hae 동아시아식생활학회 2007 동아시아식생활학회지 Vol.17 No.1
The optimum conditions for springiness of polymannuronate acorn mook, in which polymannuronate was added to acorn powder, was investigated by the response-surface method(RSM). The fractional factorial design with three variables, i.e. polymannuronate addition, water addition and boiling time, and with three levels revealed that the range of acorn springiness was $0.804{\sim}0.987$. The governing equation was also partially differentiated for boiling time, showing that the optimum manufacturing condition for $90^{\circ}C$ is addition of 2% polymannuronate, addition of 120 mL of water, and 60 minutes of boiling time.
김우정(Woo Jung Kim),장상근(Sang Keun Chang),고순남(Soon Nam Ko),최희숙(Hee Seok Choi),김종군(Jong Goon Kim) 한국응용생명화학회 1996 Applied Biological Chemistry (Appl Biol Chem) Vol.39 No.5
This study was carried out to compare the fermentation rates of Dongchimi as affected by fermentation temperature and salt concentration of brining solution. The Dongchimi was prepared by fermentation of the radish in salt solutions of 2.0, 3.2 and 5.1% NaCl respectively with addition of garlic, green onion, ginger at 4℃, 10℃, 20℃. The fermentation was classified into 3 steps of initial, intermediate and final stages according to pH changes and the rates of fermentation and color change were calculated from intermediate stage. The time reached equilibrium in hardness of radish and salt concentration and their equilibrated values were also compared. Fermentation rate became more rapid as fermentation temperature and salt concentration increased. The rates of Hunter color change of Dongchimi liquid were increased as the temperature increased. The `L` values decreased slowly, and `a` and `b` values increased rapidly to maximum at the intermediate stage. The time required to reach equilibrium was reduced for both salt concentration and hardness of radish as the fermentation temperature increased. The equilibrated values of salt concentration were increased while those of hardness of radish were decreased as the temperature and salt concentration increased. The data obtained can be used for prediction of some of the major characteristics of Dongchimi during fermentation.
Bacteriocin의 첨가가 김치의 품질변화에 미치는 영향
고순남,김우정,최희숙 한국식품영양학회 2000 韓國食品營養學會誌 Vol.13 No.1
Corn syrup에서 발효한 후 분말화한 bacteriocin(Bc)을 김치에 첨가하여 25℃에서 발효시키면서 김치의 품질특성에 미치는 영향을 조사하였다. 1.0%, 3.0%, 5.0%로 김치에 첨가한 결과 가식기간 유지기간인 pH 4.0∼4.2에 도달하는 시간으로 비교해 볼 때 pH 저하 지연효과가 컸으며 이들 모두 첨가되는 농도가 높을수록 그 효과가 현저하였다. 김치액의 색 변화는 L 값과 b 값은 증가 경향을 보였으나 a 값은 감소 경향을 보여주었다. 견고성은 발효 21시간까지 증가하다가 감소하였으며 발효 말기에 다시 약간 증가하였다. The effect of commercial bacteriocin(Bc) was studied on some quality changes during fermentation of Kimchi at 25℃. The Bc addition by 1.0, 3.0 and 5.0% was found to be effective in extension of pH decrease to reach the potimal pH of pH 4.0∼4.2. Thel effect increase with an increase in bacteriocin concentration. The color values of 'L' and 'b' of the Kimchi liquid increased while 'a' value decreased during fermentation. The hardness also increased until 21 hours and then decreased and a slightly more hardness measured at the late stage of fermentation,
김우정,고순남,한미영 한국조리과학회 1999 한국식품조리과학회지 Vol.15 No.4
고춧가루 공장에서 폐기물로 발생되는 고추씨를 매운 맛을 지닌 향신 조미 물질로서의 효과적인 활용하기 위하여 실험하였다. 고추씨는 열수추출하였으며 추출시 추출온도와 시간 및 소금, 당, 인산염과 유기산등의 첨가영향을 검토하였다. 또한 추출전 100℃에서의 증자나 215℃와 330℃에서의 볶음의 영향도 검토하였다. 그 결과 고추씨를 증자 또는 볶음하여 추출한 경우에 수율은 증가하였지만 탁도는 감소하였으며 매운 향미는 비가열처리구에서 높았다. 고추씨를 70℃-100℃에서 10-60분간 열수추출하였을 때 80℃에서 30분간 추출한 시료가 비교적 높은 27%의 수율을 나타내었으며 매운맛도 높았다. 한편, 소금, 당, 인산염과 유기산을 첨가하여 80℃에서 30분간 추출한 수율은 0.5% NaCl이 27.21%, 0.2% Na₂HPO₄은 29.21%로 대조구보다 약간 증가하였으며 매운 향미에는 큰 영향이 없었다. The red pepper seeds(RPS), an industrial waste produced from red pepper powder industry, were investigated for its possible use as natural hot taste seasoning. The RPS was extracted with water with addition of salt, sugar, phosphate and citric acid at 70-100℃ Effects of preheat treatments of steaming at 100℃ and roasting at 215℃ and 330℃ were also studied on the flavor of the RPS extracts. The results showed that steaming and roasting increased the solid yield and reduced the turbidity. The hot flavow of RPS extracts was generally decreased by steaming and roasting. Extraction of RPS at the temperature range of 70-100℃ for 10-60 minutes showed that solid yield were relatively high of 27% at 80℃ for 30 minutes with the highest score of hot flavor. When the extraction was carried out with addition of NaCl, sucrose, Na₂HPO₄ and citric acid, the solid yield was little affected by their addition except a little increase by 0.5% NaCl and 0.2% Na₂HPO₄ and hot flavor was little affected.