유지류 식품의 연구 방법

안명수 한국조리과학회 1985 한국식품조리과학회지 Vol.1 No.1

Glucose 의 Caramel 형 갈색화반응 중간생성물의 Sephadex G - 15 에 의한 분별물의 항산화성

안명수,이진영 한국조리과학회 1987 한국식품조리과학회지 Vol.3 No.1

2M D-glucose and 2M D-glucose with 0.4M citric acid were heated at 100℃ for 12, 24, 48hours. The color intensity of these browning reaction products and the fractionated materials by Sephadex G-15 were measured as absorbance at 490nm with a spectrophotometer. The control (soybean oil) and the soybean oil substrates containing equal amounts of ethanol extracts taken from each fraction group were stored at 40.0±1.0℃ in an incubator for 30 days Antioxidant activities of browning reaction products determined by peroxide value and TBA value the soybean oil. The results were as follows. 1. According to increase heating time and to add citric acid, color intensity was increased. Color intensity of Fraction II (fraction 10∼18 high molecular weight) was higher than other fraction group, especially Fraction II of sample F (glucose with citric acid, heated at 100℃ for 48hours) was the highiest. 2. All of the fractionated material was showed antioxidannt effect but Fraction I (high molecular weight) was more oxidized than the control Fraction IV, V (fraction 28∼45; low molecular weight) was showed the highiest antioxidant effect.

설농탕 주재료의 가열시간별 성분변화에 관한 연구

안명수,임희수,윤서석 한국조리과학회 1985 한국식품조리과학회지 Vol.1 No.1

Followings are the obtained results from the experiment of changes in content of proximate composition, free amino acid and nucleotides in soup prepared from beef brisket, leg bone, tripe and small intestine according to the diverse heating times-3, 6, 12, 18, 24, 30 hrs. The content of moisture in each sample is decreased from 97∼99% in 8 hours heating to 95∼97% after heating 30 hours. On the contrary, the content of crude protein and crude fat are gradually increased in proportion to the length of heating times and it showed a rapid increasement when it was boiled 6∼12 hours long. We can extract the most protein from the soup stock of tripe among all samples and the most crude fat from the leg bone. The contents of free amino acids is gradually increased in proportion to the length of heating times. Especially after being boiled longer than 18 hours it is increased obviously. In the soup stock prepared from the brisket, the lysine and alanine were contained the most. In leg bone soup stock, glutamic acid and histidine were extracted the most but bone soup stock, glutamic acid contents were decreased a little in longer heating. In the soup stock of tripe, glutamic acid which is contained very little in a raw material was extracted more as increasing times. In the soup stock of small intestine, lysine and glutamic acid were extracted the most. The least content in free amino acid from each sample was cystine which is sulphur-containing amino acid. These result suggest that, in order to get enough extraction of amino acid, crude fat, 18 hours heating is the most useful while 5'-IMP, which is the taste compound of meat, is extracted at 3 hours heating.

고혈압환자에서 혈압상승에 따른 심박동수의변이

안명수,김용훈,곽현진,안병진,윤광식,이홍순,유수웅 대한고혈압학회 1997 대한고혈압학회지 Vol.3 No.2

여고생의 식품섭취 실태와 체형에 관한 의식 조사

안명수,조이경 한국식생활문화학회 1998 韓國食生活文化學會誌 Vol.13 No.2

A survey was carried out to investigate into high school girls' food intake pattern and their behavior for weight control. The average height and weight of the subjects were 161㎝ and 52.9㎏, while 53.3% of them usually had breakfast which 83.7% of them had steamed rice and dishes, 64.7% of residue (46.7%) them often skipped breakfast because they didn't have to eat. Most of them had lunch which prepared from home at lunch time (75.7%), they choosed foods at first by taste(71.9%), but they almost didn't consider the nutritional aspects, also they had very small amount of fruits and vegetables. They had snack more than once a day(93.4%), As snack, they used mainly cookies(39%), Ramyun and Ddukbocki(31.5%), and breads(17.6%). Meal time was shown to be short such as 10 or 20 minutes(40.7%), dinner was thought to be the most important meal(66.9%) In spite of their weight was standard(56.68%), they thought their style as fatty(48.1%) and they wanted to reduce weight(90.4%). 90.3% of all subjects were interested in weight control and students with standard sizes(52.7%) and/or/(p<0.05) lean weights(27.1%) had concerning about weight control significantly. The motive of attempt to weight control was shown to be effected by mass communication(49.1%) mainly, When they tried to lose their weight, 66.7% of them depended on their own judgement, while only 1.1% asked for the advice of a doctor. The most effective way to control weight was thought to increase the amount of exercise(52.7%) and to control the amount of food (32.2%).

Dipeptide 류와 당에 의한 Maillard 갈색화반응의 반응속도에 관한 연구

안명수,김희주 한국조리과학회 1996 한국식품조리과학회지 Vol.12 No.1

The study was carried out to compare the reaction rate of Maillard browning reaction of 2 dipeptides (Leucylglycine, Tryptophylglycine) and 4 amino acids (Lysine, Glycine, Leucine, Tryptophan) with xylose heated for 0∼24 hours at 60∼100℃. 1. The color intensity of the browning mixture heated at 100℃ for 24 hours was the highest in tryptophanxylose, and in order to tryptophylglycine-xylose > lysine-xylose > leucylglycine-xylose > leucine-xylose > glycine-xylose. 2. The reaction rate constants (k) determined from the browning pigment concentrate with time were similar to the result of the color intensity, that is, the k were the highest in the tryptophan-xylose. 3. The residual amounts of dipeptides, amino acids and xylose in the browning mixture diminished as the browning temperature increase. 4. The activation energies (Ea) calculated from k were the highest in leucine-xylose (143.72 J/㏖), and the lowest in tryptophan-xylose (117.45 J/㏖). The range of Q_(10) values were 2.84∼3.58.

조리의 방법과 기구의 변천사

안명수 한국식품영양과학회 2005 한국식품영양과학회 산업심포지움발표집 Vol.2005 No.12

한 , 중 , 일의 식생활문화 비교연구(1) : 14 - 19 세기 , 지리적 , 역사적 환경과 식생활관련 서지를 중심으로 From 14C to 19C , on the Environments of Geography , History and Bibliographies about Food Cultures

안명수 한국식생활문화학회 1997 韓國食生活文化學會誌 Vol.12 No.3

A study was carried out to compare the food cultures among Korea (Chosun dynasty), China (Ming, Ching dynasty) and Japan (Muromachi, Edo era) from 14 century to 19 century. For this study, geographical environments, historical background with the times were researched and also bibliographies related on food cultures were compared among these three countries. There were special geographical environments in three countries upon their territories and geographical features. Historically, in those era, the livelyhoods of the common people in three countries were difficult considerably because of the disturbances of war in the inside and outside of the countries. But the food cultures of three countries were changed owe to introduce the new western culture and institutions. And also there were numerous bibliographies related on food culture which were published from 14C to 19C in Chosun dynasty, Ming and Ching dynasty, and Muromachi, Edo era. They were shown to be the most in Japan, and order of China and Korea followed them. The bibliographies of Ming and Ching dynasty showed less than those of Edo era for considering their population and territory, comparatively. In Japan, the biliographies related on food culture of Edo era was given the term of the age of cookery books. It was thought to be resulted from that the peoples of Japan were concerned about cooking and had more chances to contact foreign culture earlier than other country.

논문편 - 식생활편 : 해동방법에 따른 냉동태의 조성아미노산 함량의 변화에 관한 연구

안명수,안덕순,김양희 ( Myoung Soo Ahn,Duck Soon Ahn,Yang Hee Kim ) 대한가정학회 1979 Family and Environment Research Vol.17 No.4

팜유 혼합유채유의 산화안정성에 관한 연구

안명수,현영희 한국조리과학회 1993 한국식품조리과학회지 Vol.9 No.4

Erucic acid함량이 높은 유채유(HEAR oil)와 erucic acid함량이 낮은 유채유(LEAR oil)에 대하여 팜유를 각각 30%, 50%, 70%의 비율로 단순혼합한 유채유와 ester교환 혼합유채유를 제조하였다. 이들 혼합유채유의 혼합비율, 혼합방법을 달리한 때의 산화안정성을 알아보기 위하여 항온저장시(60±2℃)의 산값, 과산화물값, 유도 기간과 상대적항산화효과 및 요오드 값을 측정하였다. 또한 혼합유채유의 튀김적성을 검토하기 위하여 거품형 성성을 측정하였다. 1) 혼합유채유는 팜유의 혼합비율이 증가됨에 따라 산값과 과산화물값이 매우 안정된 것으로 나타났으나, HEAR oil과 LEAR oil에 따른 차이는 기의 없었다. 또한, ester 교환 혼합유채유는 단순 혼합유채유보다 산값과 과산화물값의 초기값이 다소 높았으나 산패의 경향은 유사하였다. 2) 단순 혼합유채유는 유도기간이 HEAR oil의 유도 기간보다 약 2.4∼4배 연장되었다. Ester 교환 혼합유채유에서는 약 2∼3.2배 연장되어 단순 혼합유채유의 유도기간이 다소 길어진 것으로 나타났다. 3) 혼합유채유의 요오드 값은 혼합비율이 증가함에 따라 안정적으로 되었으나 혼합방법에 따른 요오드값의 차이는 거의 없는 것으로 보였다. 4) 팜유를 동량혼합한 경우가 가장 거품형성양이 많았으며, 혼합비율을 증가 또는 감소함에 따라 거품형성 양은 감소되었다. 한편 ester교환 혼합유채유는 단순 혼합유채유보다 거품형성양이 약 28∼40% 감소되었다. 이상의 결과로 팜유 혼합유채유는 HEAR oil과 LEAR oil보다 산화안정성이 매우 뛰어나며, ester교환으로 혼합할 경우 거품형성량이 감소될 수 있으므로 튀김유로의 사용효과가 우수할 것으로 생각된다. Two kinds of simple and interesterfying mixed rapeseed oil were prepared according to add 30%, 50% and 70% of coconut and palm oil, then the physicochemical properties such as the tedency of oxidation, foaming activity were investigated. The initial AV and POV of interesterifyung mixed rapeseed oils were higher than those of simple mixed oils, but the tendencies of oxidation were similar. The intial value of IV interesterfied rapeseed oils was added in simple mixed rapeseed oil, induction period were increased about 2.4∼4 times. Induction period of intereterifyng mixed oils added palm oil increased about 2∼3.2 times. While the foaming quantity of interesterifing mixed rapeseed oils with palm oil were lower about 28∼40% than those of the simple mixed rapeseed oils.