쌀과 미입국의 배합비율에 따른 쌀 당화액의 품질특성

김진숙(Jin-Sook Kim),이지현(Ji-Hyun Lee),장영은(Young-Eun Chang),김기창(Gi-Chang Kim),김경미(Kyung-Mi Kim) 한국식품영양과학회 2013 한국식품영양과학회지 Vol.42 No.12

The effects of Aspergillus oryzae rice koji (AO) and Asp. kawachii rice koji (AK) as enzyme preparations, on the quality characteristics of rice mash were invested in this study. The amount of AORM (Asp. oryzae rice mash) and AKRM (Asp. kawachii rice mash) were 50, 100, 200% (w/w) based on 100 g of rice. Firstly, in the titer measurement result on the α-amylase and glucoamylase activities of AO and AK. On the other hand, the acid protease activity has values of 31.56 unit for AO and 849.17 unit for AK. The sugar solid of the AORM and AKRM groups significantly increased as the rice koji ratio on rice was higher, which were shown with values as high as 17.63∼20.53 and 17.51∼19.28, respectively. Glucose and maltose were detected for free sugar of AORM. Only glucose was found in AKRM. Citric acid, malic acid, and lactic acid were detected as the organic acid of KORM; oxalic acid, citric acid, and succinic acid were detected for AKRM, and the content increased as the rice koji ratio on rice increased (P<0.05). From the above result, rice koji with useful mold is expected to be used broadly in foods by looking at the fact that it has starch degradation ability and organic acid producibility.

바나나 첨가량을 달리한 당화 바나나죽의 품질특성 및 항산화효과

김진숙(Jin Sook Kim),김자영(Ja Young Kim),김기창(Gi Chang Kim),김경미(Kyung Mi Kim),강명화(Myung Hwa Kang) 한국식품영양과학회 2013 한국식품영양과학회지 Vol.42 No.7

본 연구에서는 탄수화물 주원료에 과일을 넣어 호화 및 가열과정을 거쳐 새로운 맛과 영양, 항산화능 효과가 향상되는 당화 과일죽의 조리법을 기본으로 한다. 죽의 기본 원료인 쌀가루에 당화과정을 거쳐 생성된 쌀 당화액(rice mash)과 남녀노소 누구나 수용성이 높은 과일 바나나를 0~45%를 넣고 제조한 당화 바나나죽의 품질 특성과 항산화성을 조사하였다. 바나나 첨가량을 0, 15, 30 및 45% 수준으로 첨가한 당화 바나나죽의 수분, 조회분, 조지방 및 조섬유는 그 첨가량에 따라 증가하는 경향이었다. 바나나의 첨가수준을 0~45%로 달리하여 제조한 당화 바나나죽의 pH는 6.58~5.23 범위로 바나나 첨가량이 많아질수록 유의적으로 감소된 반면(P<0.05), 총산도는 0.03~0.13 범위로 증가되었으나 유의적이지 않았다. 당화 바나나죽의 당도는 바나나 0~45% 첨가 수준에 따라 10.80~14.20으로 증가되었으나 유의적 차이는 없었다. 바나나를 0~45% 수준으로 첨가한 당화 바나나죽의 점도는 2683.3~1920.0 cP로서 바나나 첨가량이 많아질수록 상대적으로 점도가 낮아지는 경향이었다. 당화 바나나죽의 L값은 바나나 0~45% 첨가수준에 따라 75.69~49.82로 감소된 반면(P<0.05), a값과 b값은 각각 0.17~4.10, 9.09~10.47로 증가하였다(P<0.05). 바나나를 15~45% 수준으로 첨가한 당화 바나나죽의 유리당은 glucose, fructose, maltose, sucrose가 검출되었고, 총 유리당 함량도 바나나 첨가량에 따라 증가하는 경향이었다(P<0.05). 관능적 특성 조사 결과에서 바나나 15~45% 첨가구(BA15, BA30, BA45)는 바나나 무첨가구(BA0)보다 색, 향, 맛, 입안에서의 느낌, 조직감 및 전반적인 기호도가 좋았는데, 특히 바나나 30% 첨가구는 바나나 45% 첨가구와는 달리 맛 특성에서 유의적으로 높은 점수를 보였다(P<0.05). 바나나를 0~45% 수준으로 첨가한 당화 바나나죽의 total polyphenol 함량, DPPH 소거능 및 ABTS 라디칼 소거 활성은 바나나 첨가량에 따라 증가되는 경향이었다. 이상으로 물 대신에 쌀 당화액을 조리수로 이용한 당화 바나나죽은 탄수화물 중심인 쌀에 영양과 향미가 좋은 완숙 바나나를 최대 45% 수준까지 첨가하여 죽을 제조할 경우, 유리당, 당도, 관능적 특성 및 항산화능력이 향상되었다. 다만 관능적 특성상에는 최대 30% 수준에서 전체적 기호도가 좋았음을 확인하였으므로 향후 바나나를 비롯한 새로운 과일죽 제품개발에 기초자료로서 활용되기를 기대한다. We conducted this study in order to investigate the quality and antioxidant properties of saccharifed banana gruel containing different levels (0, 15, 30, and 45%) of banana puree. Saccharified banana gruel with different ratios of banana was prepared and proximate composition, sweetness (°brix%), pH, total acidity, Hunter"s color value, viscosity, free sugar, sensory evaluation, and physiological activities of the sample were measured. With increasing banana content, proximate composition, sweetness, and acidity of banana gruel increased, and pH showed a significant decrease (P<0.05). Saccharified banana gruel prepared with 15~45% banana showed significantly lower viscosity. As the level of banana increased, L-value decreased, whereas the a-value, b-value increased. Free sugar content of fructose, glucose, maltose, and sucrose showed a significant increase (P<0.05). Saccharified banana gruel with 30% added banana was the most preferred for color, flavor, taste, mouth-feeling, texture, and overall acceptability. The total phenolic compound contents of saccharified banana gruel with banana puree ranged from 1.73 to 5.75 mg/g. DPPH and ABTS radical scavenging activities of saccharified banana gruel with banana puree were 8.67~31.26% and 6.02~55.16%, respectively. With increasing banana content, total polyphenol contents, DPPH and ABTS radical scavenging activity of banana gruel showed a significant increase (P<0.05). From these results, we found that addition of 30% banana was the best method for preparation of gruel with high sensory quality.

박피 유무에 따른 전처리 백연근의 항산화능 및 항고혈압능 효과

김진숙(Jin-Sook Kim),황동주(Dong-Ju Hwang),강은정(Eun-Jung Kang),김경미(Kyung-Mi Kim),최송이(Song-Yi Choi),김기창(Gi-Chang Kim) 동아시아식생활학회 2015 동아시아식생활학회지 Vol.25 No.4

This study investigated the antioxidant capacities and inhibitory activity of peeled lotus root (Nelumbo nucifera) as a food material on angiotension-converting enzyme (ACE). The antioxidant effects on total polyphenol and total flavonoid contents were not signicant. However, DPPH radical scavenging activity decreased from 85.07% to 80.70% by peeled treatment. SOD-like activity decreased from 20.84% to 17.97%, and ACE inhibitory activity decreased from 53.4% to 50.1% by peeled treatement. Thus, consumption of non-peeled lotus root should increase.

딸기 첨가 수준을 달리한 딸기잼의 품질특성

김진숙 ( Jin Sook Kim ),강은정 ( Eun Jung Kang ),장영은 ( Young Eun Chang ),이지현 ( Ji Hyun Lee ),김기창 ( Gi Chang Kim ),김경미 ( Kyung Mi Kim ) 한국식품조리과학회 2013 한국식품조리과학회지 Vol.29 No.6

This study investigates the quality of strawberry jam containing different quantities of strawberry. Strawberry jam was prepared by the addition of 70-30%(w/w) strawberry puree, Sweetness, pH, total acidity, color, anthocyanin and pectin content, texture, free sugar, and organic acid content of the samples were measured. Decrease in the quantity of the strawberry puree led to a decrease in the following: total acidity(significance value p<0.05), anthocyanin, pectin, total free sugar, frutose, glucose, sucrose, and, organic acid content, namely oxalic acid, citric acid, malic acid, succinic acid, and formic acid. A texture profile analysis showed reduction in the hardness, gumminess, and chewiness of the jam. At the same time, decrease in the puree quantity also led to an increase in the sweetness, pH, Lvalue, a- value and b- value(significance value p<0.05) of the jam. These results promote, the consumption of fruit that are high in fruit, low in sugar, and do not contain any chemical additives.

지역 농산물 활용정도에 따른 초등학교 학교급식의 식단 비교

김경미(Kim Kyung Mi),김양숙(Kim Yang Suk),김진숙(Jin Sook Kim),김행란(Kim Hang Ran) 한국지역사회생활과학회 2010 한국지역사회생활과학회 학술대회 자료집 Vol.2010 No.4

Bacillus subtilis NRLSI 4로 제조한 청국장의 접종포자농도 및 발효온도에 따른 품질 특성

김경미 ( Kyung Mi Kim ),김행란 ( Haeng Ran Kim ),유선미 ( Seon Mi Yoo ),김진숙 ( Jin Sook Kim ),최정숙 ( Jeong Sook Choe ) 한국식품조리과학회 2006 한국식품조리과학회지 Vol.22 No.3

국내산 마 품종별 이화학적 성분 및 항산화 활성

김경미(Kyung-Mi Kim),강문경(Moon-Kyung Kang),김진숙(Jin-Sook Kim),김기창(Gi-Chang Kim),최송이(Song-Yi Choi) 동아시아식생활학회 2015 동아시아식생활학회지 Vol.25 No.5

The objective of this study was to determine the proximate composition and antioxidant activities of Dioscorea spp. Samples were divided into Dunggeunma (D. bulbifra L), Danma (D. polystachya Turcz), Jangma (D. batatas Decaisne) and Danpungma (D. quinqueloba Thunb). The samples were extracted with 70% ethanol and analyzed for total flavonoid contents, polyphenol contents, DPPH radical scavenging activity, and ABTS radical scavenging activity. The moisture contents ranged from 11.96% to 15.01%. The crude protein contents were in the range of 7.86% to 11.55% (Dunggeunma 11.55%, Danpungma 10.48%, Danma 9.43%, Jangma 7.86%). The crude fat contents were between 0.37% and 0.43% (Danpungma 0.43%, Jangma 0.37%, Dunggeunma 0.37%, Danma 0.37%). In the antioxidant activities assay, total polyphenol content of Danma was significantly higher than those of other species at 115.47 mg/100 g gallic acid equivalent (GAE) (p<0.05), whereas it was significantly lowest in Jangma at 66.31 mg/100 g gallic acid equivalent (GAE) (p<0.05). ABTS and DPPH radical scavenging activities of Danma were significantly highest at 104.43 and 56.72 mg trolox eq/100 g (p<0.05). Therefore, antioxidant activities of Dioscorea spp. provide a possible scientific basis for assessing the performance of functional material of Dioscorea spp.

유자즙을 첨가한 마요네즈의 품질특성

김경미 ( Kyung Mi Kim ),이현지 ( Hyeon Ji Lee ),김진숙 ( Jin Sook Kim ),김기창 ( Gi Chang Kim ),장영은 ( Young Eun Jang ) 한국식품조리과학회 2013 한국식품조리과학회지 Vol.29 No.6

This study investigates the characteristics of mayonnaise adding yuza juice, a byproduct of yuza tea, to it. The mayonnaise was prepared by adding yuza juice at 0(control), 25, 50, 75, 100%. In order to analyze the characteristics of the mayonnaise, we examined the color, viscosity, emulsion stability and sensory acceptability. The L, a, ΔE values of mayonnaise mixed with yuza juice were similar to or lower than control. As the content of yuza juice increased, the viscosity and emulsion stability, that is the physical quality of the mayonnaise, improved significantly(p<0.05). With regard to sensory evaluation, mayonnaise mixed with yuza juice had better flavor, taste, texture and overall acceptability(p<0.05). These results suggest that yuza juice is good ingredient to improve the quality and sensory acceptability of mayonnaise.

천연 헤나와 케미컬 헤나에 관한 탐색적 연구

김경미(Kyung-mi Kim),김진숙(Jin-sook Kim) 한국뷰티산업학회 2017 뷰티산업연구 Vol.11 No.1

현대인의 건강한 삶에 대한 관심은 염색으로도 이어져 천연유래 염모제 사용이 지속적으로 증가하고 있다. 천연 헤나는 모발 손상은 적으나 붉은 색으로만 착색되고 착색 시 많은 시간이 소요되며 복잡한 시술방법이 요구된다. 이를 개선 하고자 화학 성분이 추가된 케미컬 헤나가 시판되고 있다. 또 홈 케어 시장은 계속 증가하였고, 셀프 염색을 계속 반복 시술 한 결과 모발 손상은 커져있는 실정이다. 그러므로 본 연구는 모발 및 두피 손상 정도를 낮추기 위하여 천연 헤나와 화학 성분이 첨가된 케미컬 헤나를 비교해 보고 홈 케어 염색시술 시의 유의점을 알아보고자 하였다. 본 연구를 위한 탐색적 조사의 접근방식은 국내의 연구논문 자료와 인터넷 홈페이지에 게시된 자료를 비교 분석하였다. 결과로는 천연염모제인 헤나를 고농도의 녹차 매염액에 녹여 약 30분가량 자연 방치하는 염색 방법이 샴푸 견뢰도 면에서도 우수하다고 할 수 있다. 케미컬 헤나에 첨가되는 파라-페닐렌디아민이나 파라-아미노페놀, 메타-아미노페놀 등이 화학 염모제 보다 평균 함량이 더 높게 검출되는 등 인체에 다양한 유해 작용을 일으키고 있다. 그러나 법적 허용농도를 초과하는 제품도 출시되고 있어서 제도적으로 체계화 되고, 사후에 감시하는 제도의 도입 등이 필요하다. 소비자를 위해 새치커버용 헤나 염모제에는 화학 성분이 포함되어 있다는 것이 인식 되도록 표시성분에 기재하도록 의무화해야 하겠고, 화학 성분의 허용 기준과 배합 기준이 강화되어야 할 것이며, 식물성 헤나 염모제의 안정성 확보에 주의가 필요하다. 미용사들에 게도 취급 시 유의사항 및 인체의 잠재적 영향에 대한 안전교육이 필요하다. 이를 위하여 미용교육기관에서의 안전교육을 의무화하여 유해성분의 노출에 대한 예방과 개선을 위해 파라-페닐렌디아민을 대신할 안전한 성분 개발이 시급하며 보다 간단한 패치 테스트 방법 도 연구되어야 하겠다. Modern people are interested in healthy living. Therefore, the use of natural hair coloring agents is continuously increasing. Since natural henna is less damaged on hair, it is dyed only in red, so it takes a lot of time to dye and complicated surgical methods are required. In order to improve this, chemical henna to which chemical components are added is sold. In addition, the home care market continues to increase, and as a result of repetitive self-dyeing, damage to the hair is growing. So, in this study, in order to lower the degree of damage of the hair and scalp, I will try to compare the chemical henna to which natural henna and chemical ingredients are added, and to know the points to keep in mind during home care dyeing treatment. The exploratory survey approach for this research compares and analyzes domestic and overseas research thesis materials and documents published on the Internet s website. As a result, it can be said that the dyeing method of dissolving the natural hair dye Henna in a high concentration of green tea mordant and allowing it to stand naturally for about 30 minutes is superior in terms of shampoo fastness. P-pheylenediamine, p-aminophenol, m-aminophenol and others added to chemical henna have higher average content than chemical hair dye and cause various harmful effects on the human body. However, since products exceeding the legally acceptable concentration are also on sale, it is necessary to introduce a system that is institutionally structured and later monitored. For consumers it will be necessary to require that henna hair dye contain chemical ingredients, and the acceptance criteria and formulation criteria of chemical ingredients should be strengthened, We must be careful to ensure the stability of plant henna hair dye.

증숙 공정에 의한 마의 이화학적 특성 및 항산화 활성

강문경(Moon-Kyung Kang),김진숙(Jin-Sook Kim),김기창(Gi-Chang Kim),최송이(Song-Yi Choi),김경미(Kyung-Mi Kim) 동아시아식생활학회 2015 동아시아식생활학회지 Vol.25 No.6

This study investigated the physicochemical properties of Dioscorea batatas for improvement of biological activities during a three-step steaming process, steaming 120℃ for 30 min and hot air drying at 60℃ for 8 hrs. Samples were extracted with 70% ethanol and analyzed for free sugars, and organic acids were analyzed by HPLC. The DPPH & ABTS radical scavenging activities, crude saponin, water binding capacity, oil absorption, and α-glucosidase activity were measured. The major free sugars in all samples were fructose, maltose, and sucrose, and the free sugar contents increased to 157∼235% after the three-step steaming process compared to the control. Organic acid contents of samples treated by steaming increased to greater than 55.8 mg/100g. The ABTS radical scavenging activity significantly increased with repeated steaming process, especially after the three-step process. As the time of steaming process increased, DPPH radical scavenging activity increased from 26.99% fresh Dioscorea batatas to 80.46∼97.79% after the three-step process. Crude saponin content increased rapidly as steaming time increased, but decreased after the three-step process steaming process. The water-binding capacities of the samples treated by steaming process were higher than that of the control, whereas oil absorption decreased as steaming time increased. From the results, steaming process could be suggested as beneficial for controlling fat intake. Compared to acarbose, a known antidiabetic drug, used as a positive control, α-glucosidase inhibitory activity of samples treated by two-step steaming was among the samples. The results suggest that Dioscorea batatas treated by steaming process has antioxidative and anti-diabetis activities and can be used as a natural health product.