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권혜순 한국식품영양과학회 1999 한국식품영양과학회지 Vol.28 No.1
Physicochemical properties and microflora of kimchi stew's sauce were investigated during 6 months at 13oC, 27oC and 37oC to study the changes of its quality. The final pH values in the sauce showed a slight decrease to 4.46, 4.38 and 4.21 during storage at 13oC, 27oC and 37oC, respectively. Color(L, a, b values), salinity, moisture and Aw in the sauce were decreased during storage. However, the values of brix and browning, and the amounts of total sugar, crude protein and crude fat in the sauce were increased during storage. All the reactions occurred more rapidly in the samples stored at 37oC than those stored at 27oC and 13oC. The viable cell counts of aerobic bacteria in the sauce were changed remarkably during storage, but viable cell counts of lactic acid bacteria were decreased. Yeast, mold and E. coli were not found in the above temperatures during storage. Regression analysis between sensory scores and quality characteristics showed that the ΔE value was a major quality index for the deterioration of kimchi stew's sauce. The shelf lives of sauces at 13oC, 27oC, 37oC were estimated to be 24 months, 6 months and 6 months, respectively.
김건희,염초애,권혜순 숙명여자대학교 생활과학연구소 1993 生活科學硏究誌 Vol.8 No.-
This study aims to seek ways to improve frying stability of soybean oil which is widely used for deep frying while at the same time attempting to develop new frying oil and fat of high quality. Taking soybean oil as a control group, the study fried yackwa with hydrogenated soybean oil with iodine value ranging from 60 to 110 for 12 hours. The test results showed that in frying stability, hydrogenated soybean oil with iodine value of 63 was superior to normal soybean oil and hydrogenated soybean oil with iodine value of 87 and 111(P<0.05). In sensory evaluation, however, no significant difference can be detected among groups(P>0.05). The correlation between physicochemical properties and sensory evaluation results was highest for acid value and anisidine value. This study concludes, therefore, that hydrogenated soybean oil with iodine value of 63 is better than normal soybean oil as deep-frying oil.
권혜순(Hye-Soon Kwon) 한국식품영양과학회 1999 한국식품영양과학회지 Vol.28 No.1
김치찌개용 양념을 13, 27, 37℃에서 6개월간 저장하면서 이화학적 특성 및 미생물의 변화를 조사하였다. pH는 저장기간 동안 점차 감소하여 6개월 저장 후에는 13℃, 27℃, 37℃에서 각각 4.5, 4.4, 4.2를 나타내었다. 표면색도, 염도, 수분 및 수분활성도는 저장기간 동안 감소하였으며, Brix, 갈색도, 총당, 조단백과 조지방 함량은 증가하는 경향을 보였다. 한편, 모든 반응들은 37℃ 저장구에서 크게 일어나는 것으로 나타났다. 생균수의 변화에 있어 총균수는 크게 변화되지 않았으나 6개월 저장구에서 증가되었다. 반면에 젖산균은 감소하였으며 효모, 곰팡이 및 대장균은 검출되지 않았다. 관능검사와 품질특성간의 회기방정식에서 △E값이 주요 품질지표인자인 것으로 나타났다. 따라서 유통기간은 13℃에서 24개월, 27℃와 37℃에서는 6개월인 것으로 나타났다. Physicochemical properties and microflora of kimchi stew′s sauce were investigated during 6 months at 13℃, 27℃ and 37℃ to study the changes of its quality. The final pH values in the sauce showed a slight decrease to 4.46, 4.38 and 4.21 during storage at 13℃, 27℃ and 37℃, respectively. Color(L, a, b values), salinity, moisture and Aw in the sauce were decreased during storage. However, the values of brix and browning, and the amounts of total sugar, crude protein and crude fat in the sauce were increased during storage. All the reactions occurred more rapidly in the samples stored at 37℃ than those stored at 27℃ and 13℃. The viable cell counts of aerobic bacteria in the sauce were changed remarkably during storage, but viable cell counts of lactic acid bacteria were decreased. Yeast, mold and E. coli were not found in the above temperatures during storage. Regression analysis between sensory scores and quality characteristics showed that the △E value was a major quality index for the deterioration of kimchi stew′s sauce. The shelf lives of sauces at 13℃, 27℃, 37℃ were estimated to be 24 months, 6 months and 6 months, respectively.
한국산 밀립의 휘발성 성분과 Carotene 류의 분석
권혜순 ( Hye Soon Kwon ) 한국유화학회 1998 한국응용과학기술학회지 Vol.15 No.4
The beeswax sample was collected from the beehives, isolated and then refined. The first step of producing beeswax was to separate honey from beehives. The beegives which were cut put in hot water. The upper layer was crude beeswax, which was treated with phosphoric acid. The crude beeswax was purified through the bleaching. The objectives of this are to identify headspace volatile compounds and to know the contents of α-carotenes and β-carotenes of korean beeswax. Headspace volatile compounds of Korean beeswax were measured by using the combination of dynamic headspace sampler (DS 5000, Donam System Inc.), gas chromatography and mass selective 100 peaks by analyzing the purified beeswax were 60 hydrocarbons, 8 carbonyls, 4 essential oils, 3 esters. Carotenes of Korean beeswax were analyzed by using High Performance Liquid Chromatography (Waters Inc.). As A result, the content of α-carotenes and β-carotenes were 0.07ppm, 0.011ppm individually. Key word : beeswax, wolatile compounds, α-carotenes, β-carotenes
염초애,권혜순 한국조리과학회 1993 한국식품조리과학회지 Vol.9 No.4
This study aims to seek ways to improve frying stability of soybean oil which is widely used for deep frying while at the same time attempting to develop new frying oil and fat of high quality. Taking soybean oil as a control group, the study fried frozen potatoes with hydrogenated soybean oil with iodine value ranging from 60 to 110 for 15 hours. The test results showed that in frying stability, hydrogenated soybean oil with iodine value of 87 and 63 was superior to normal soybean oil and hydrogenated soybean oil with iodine value of 111(P<0.05). In sensory evaluation, however, no significant difference can be detected among groups(P>0.05). The correlation between physicochemical properties and sensory evaluation results was highest for smoke point and viscosity. This study concludes, therefore, that hydrogenated soybean oil with iodine value of 60∼90 is better than normal soybean oil as deep-frying oil.
문지혜,엄애선,권혜순,김영전,지근억 한국식품과학회 2004 Food Science and Biotechnology Vol.13 No.3
Cynanchum wilfordii Hemsley (CWH) root has been used as herbal medicine in Asia for its antioxidative capacityand prevention of constipation. To investigate possibility of developing lactic-fermented CWH as functional food, analysis onfermentation process was performed to produce fermented drink from CWH using various strains of Bifidobacterium,Lactobacillus, and Streptococcus. During various fermentation periods, changes in contents of lactic and acetic acids and viablecell counts were measured. Bifidobacterium spp. CH-2 showed highest cell growth among Bifidobacterium strains tested duringfermentation in both MRS and CWHM (Cynanchum wilfordii Hemsley medium), while St. thermophilus th-3 showed higher cellgrowth than other strains of St. thermophilus tested. Evaluation and improvement of sensory values of fermented CWHM wereperformed. Results suggest that CWH may be suitable for production of lactic acidic-fermented functional foods.