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감 품종별, 부위별 유리당, 유기산, 유리아미노산, 카로테노이드 함량
신제영,김상범,김진숙,김기창,최송이,김경미 한국산업식품공학회 2017 학술대회 및 심포지엄 Vol.2017 No.11
감은 우리나라 주요 과실의 하나로 무기질과 비타민 A, B1, C가 풍부할 뿐 아니라 기능성 페놀화합물이 다량 함유되어 있다. 이러한 영양학적 가치가 높음에도 불구하고 주로 생과와 곶감으로만 소비되고 있는 형편이다. 최근에 감을 활용한 새로운 용도 창출을 위한 노력이 시도되고 있으나 여전히 미비한 실정이다. 따라서 본 연구는 감의 이용성 확대를 위한 기초자료로 감의 품종별(상주둥시, 상감둥시, 도근조생, 청도반시), 부위별(과피, 과육)에 따른 유리당, 유기산, 유리아미노산, 카로테노이드 함량을 분석하였다. 그 결과, 감의 주 유리당은 과당과 포도당이었으며 과당 보다는 포도당의 함량이 높은 편이었다. 감 품종별 유리당 총 함량은 과육과 과피 모두 청도반시가 가장 높은 반면에 상감둥시가 가장 낮은 함량을 보였다. 감의 유기산 함량은 사과산이 가장 높은 함량을 보였고 과피에서는 옥살산이 검출되지 않았다. 감 품종별 과육 및 과피의 유리아미노산은 시료간의 차이를 보였으나 일정한 경향을 보이지는 않았다. 감의 카로테노이드를 분석한 결과 caxpanthin, zneaxanthin, β-cryptoxanthin, β-carotene, lycopene이 검출되었고 카로테노이드 종류에 따라 감 품종별, 부위별로 그 함량의 차이를 보였다. 이와 같은 결과로 보아 감의 품종이나 부위에 따라 영양성분의 차이를 보이는 것을 확인하였고 향후 감의 식품소재화를 위한 자료로 활용될 것으로 생각된다.
입국과 제올라이트 사용이 고체 발효 증류주의 이취 성분 억제와 알코올 생산성에 미치는 효과
신제영,강희윤,강창수,최한석 한국식품저장유통학회 2022 한국식품저장유통학회지 Vol.29 No.3
This study aimed to investigate the effect of using a combination of ipguk (koji) and zeolite, as an alternative to the traditional nuruk fermented agents and rice and rice husks combination, on off-flavor suppression in solid fermented spirits. In alcohol production from solid fermented mash, the traditional brewing combination (nuruk + rice husks) produced over 1.3 times more alcohol than that obtained using the alternative combination (ipguk + zeolite). The levels of acetic, butyric, isovaleric acids, and methyl mercaptan, the components causing the offensive odor of distilled liquor (25% alcohol), were significantly reduced upon using the alternative combination as compared to that by the traditional combination. The acetic acid level decreased from 99.38 mg/L to 19.34-24.12 mg/L when using the alternative combination. Butyric acid, isovaleric acid, and methyl mercaptan levels decreased from 95.90, 5.37, and 426.78 mg/L, respectively, to undetectable levels. The furfural content decreased up to 4.3 times. In contrast, acetaldehyde levels increased from 228.04 mg/L to 529.74-578.71 mg/L when using the alternative combination. As the moisture content of the solid-fermented mash prepared with the alternative combination increased (from 40 to 55%), the alcohol production also increased proportionally, and the alcohol content of the distillate was elevated (from 37.14 to 43.74%).
Abnormal Vestibular Evoked Myogenic Potentials in Medial Medullary Infarction
신제영,송현석,구자원,이학승,김지수 대한신경과학회 2009 Journal of Clinical Neurology Vol.5 No.2
BackgroundaaThe medial vestibulospinal tract (MVST), which descends in the medial longitudinal fasciculus (MLF), may mediate the vestibular evoked myogenic potentials (VEMPs) in the contracting sternocleidomastoid muscle. We report herein abnormal VEMPs in a patient with medial medullary infarction (MMI) that appeared to involve the MLF. Case ReportaaA patient with infarction involving the right medial medulla showed decreased p13-n23 amplitude and increased p13/n23 latencies of the VEMPs on the right side. These abnormal VEMPs recorded in an MMI patient support the theory that VEMPs are mediated by the MVST contained within the MLF. ConclusionsaaVEMPs may represent a valuable tool for investigating vestibular dysfunction originating from the saccule, even in patients with central vestibulopathies, which is not readily defined by conventional vestibular function tests.
균질 처리가 막걸리 고형분의 현탁 안정성에 미치는 영향
신제영,강창수,최한석,Shin, J.Y.,Kang, C.S.,Choi, H.S. 국립한국농수산대학교 교육개발센터 2021 현장농업연구지 = Journal of practical agricultural resear Vol.23 No.2
The effect of homogenization treatment on the suspension stability of makgeolli was evaluated. The non-soluble solids of makgeolli that were not homogenized were precipitated at 1.0-68 mm after 10 minutes of standing and 2.0-70.5 mm after 30 minutes of standing. On the other hand, in the makgeolli homogenized with a blender for more than 20 seconds, no precipitated non-soluble solids were observed during the initial 10 minutes, and when it was left still for 30 minutes, it showed precipitation of 2.0 mm (control 58.0 mm). The makgeolli treated with a high-pressure homogenizer did not show any sedimentation until 30 minutes of standing. In the sensory evaluation, the high-pressure homogenized makgeolli had a score of 3.93, whereas non-treated had a score of 2.80, which was improved by 40% by homogenization.
신제영,정다솜,강창수,최한석,Shin, J.Y.,Jeong, D.S.,Kang, C.S.,Choi, H.S. 국립한국농수산대학교 교육개발센터 2021 현장농업연구지 = Journal of practical agricultural resear Vol.23 No.1
In this study, characteristics of solid-state fermentation distilled spirits with nuruk (fermentation starter) and sorghum were investigated. The starch digestion activity was highest in black koji (A. usamii) at 359.15 U/g dry base, white koji (A. luchuensis) at 306.98 and yellow koji (A. oryzae) at 15.31 was followed. The pH of the solid-state fermented mash in yellow, white and black koji showed 5.09, 4.46 and 4.50 respectively with significant differences (p<0.001). The total acid content of white and black koji was 0.73% as citric acid. The alcohol content of mash prepared with yellow, white and black koji was 4.34, 4.24, 3.89% respectively. The contents of reducing sugar showed 3.28, 3.23 and 2.64%. Total sugar were 14.88, 17.84 and 17.60% respectively. The alcohol content of each distillate ranged from 44.3 to 39.9%, and the furfural content in yellow koji was 1.25 times lower than the others.
신제영(Je-Young Shin),라하나(Ha-Na Ra),조용식(Yong-Sik Cho),김하윤(Ha-Yun Kim),김경미(Kyung-Mi Kim) 한국식품조리과학회 2018 한국식품조리과학회지 Vol.34 No.6
Purpose: This study evaluated the oxidation stability of 10 selected commercial perilla oil brands available on the market. Methods: The acid value (AV) and, peroxide value (POV) were measured using the Korean food codex, and the iodine value (IV) was measured according to the AOAC method. Results: The AV increased significantly with increasing storage period (p<0.05). The POV increased significantly until 6 months but decreased after that time (p<0.05). The IV decreased with increasing storage period. The linolenic acid content was 62.99-65.10% after 12 months (p<0.05). Conclusion: The acid value, peroxide value, and iodine value of commercial perilla oil were adjusted with the rancidity standard of oil during the storage period. Therefore, high quality perilla oil can be processed by controlling the quality through a review of the standards and specifications of the products.
청풍 수수 품종으로 제조한 고체발효 술덧과 증류주의 특성
신제영(Je Young Shin),강희윤(Heui-Yun Kang),임보라(Bo-Ra Lim),최한석(Han-Seok Choi) 동아시아식생활학회 2022 동아시아식생활학회지 Vol.32 No.1
Distilled liquor was obtained by solid-state fermentation of domestic Sorghum bicolar L. (Cheongpung) and its characteristics were investigated. The moisture content of the solid-state fermented product was 45.04%, and its pH and the alcohol content were 5.51 and 4.59%, respectively. The organic acid content of the solid-state fermented product contained 29.79 ㎎/100 mL and 14.08 ㎎/100 mL of acetic and succinic acids, respectively, followed by ascorbic, propionic, malic, and formic acids. The distillation yields of the solid-state fermented products for atmospheric and vacuum distillation were 80.53% and 63.96% respectively. Furfural content, a component that confers a burning odor, was 1.89 times higher for atmospheric than vacuum distillation. On the other hand, acetaldehyde and ethyl butyrate contents were not significantly different for the two distillation methods. However, ethyl acetate concentrations for atmospheric and vacuum distillations were 210.77 and 87.90 ㎎/L respectively and ethyl caproate concentrations were 231.14 ㎎/L and 0, respectively.