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- 저자 : 양성호 ( Sang Ho Yang ) (검색결과 76 건)
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한국 재래식 간장에서 분리된 Bacillus속 균이 생성하는 휘발성 향기성분
양성호 대구산업정보대학 1995 논문집 Vol.9 No.2
The volatile components produced by Bacillus species which had been isolated from Korean soy sauce in soybean medium were extracted by using SDE apparatus and identified by GC/MS and Kovat's retention index. The thirty-one components, including 9 alcohols, 5 aldehydes, 5 pyrazines, 3 ketones, 2 phenols, 1 ester, 1 furan, 5 other components, were confirmed. In the identified components, specially ethyl acetate, ethanol, hexanal, 3-methyl-1-butanol, 1-pentanol, methyl-pyrazine, 2, 5-dimethyl-pyrazine, benzaldehyde, 2-furanmethanol, 2-methoxy-phenol and phenol were presented in the Japanese Miso. 8 Components such as hexanal, 3-methyl-1-butanol, trimethyl-pyrazine, benzaldehyde, 2-furanmethanol, 2-methyoxy-phenol, benzeneethanol and 1-tridecyn-4-ol were presented in the traditional Korean soybean paste.
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한국 재래식 된장에서 분리된 Bacillus species로 제조한 된장의 풍미
양성호,손동화,지원대 대구산업정보대학 1995 논문집 Vol.9 No.2
Bacillus species which were known for main strain in the fermentation of traditional Korean soybean paste were incubated in soybean medium for 40 days at 30℃. The volatile components in the fermented material were extracted and identified. The forty-one components, including 9 alcohols, 6 aldehydes, 6 pyrazines, 4 ketones, 3 phenols, 2 furans, 9 other components, were confirmed. Of the identified components, specially 13 components such as ethyl acetate, ethanol, hexanal, 3-methyl-l-butanol, methyl-pyrazine, 2, 5-dimethyl-pyrazine, 2-furancarboxaldehyde, benzaldehyde, 3, 5-diethyl-2-methyl-pyrazine, benzeneacetaldehyde, hexanoic acid, 2-methoxy-phenol, phenol were present in the Japanese Miso. 11 Components such as hexanal, 3-methyl-1-butanol, 3-methyl-1-pentanol, trimethyl-pyrazine, 2-furancarboxaldehyde, tetramethyl-pyrazine, benzaldehyde, 2-furanmethanol, hexanoic acid, 2-methyoxy-phenol, benzeneethanol were present in the traditional Korean soybean paste.
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보안관제 업무의 인적 역량 및 관리에 대한 평가지표 개발 연구
양성호 ( Sung Ho Yang ),이상진 ( Sang Jin Lee ) 한국정보처리학회 2016 정보처리학회논문지. 컴퓨터 및 통신시스템 Vol.5 No.6
현재 많은 중앙행정기관 및 지방자치단체, 공공·민간기관들이 사이버 침해사고 대응을 위해 보안관제서비스를 운영하고 있다. 과거와는 달리 서비스 도입보다는 효율적인 운영을 위해 노력하고 있다. 때문에 많은 정책과 방향, 지침들을 수립하고 안정적으로 운영되길 원한다. 하지만 보안관제는 사람이 운영하는 업무이기 때문에 개개인의 능력에 따라 많은 차이를 보이게 된다. 이에 따라 본 논문에서는 보안관제 기술과 방법에 대해 살펴본 후 인적역량에 대한 평가 방법과 예시를 통해 기관의 보안관제 업무 시 인적 관리에 효율적인 운영 방안 및 향후 발전 방향에 대해 모색해 보고자 한다. Currently many central administrative agencies, municipalities and public and private institutions operate Managed security services to cope with cyber security incidents. These entities exert efforts in operating efficiencies rather than introduction of services as they used to. Accordingly, quite a few policies, directions and guidelines have been established for stable operation of Managed security services. Still, Managed security is operated by individuals, whose competencies influence the quality of Managed security services to a great extent. In this respect, the present article examines Managed security technology and methods and describes evaluation methods and examples relevant to human competencies, so as to seek for some potential courses for further development as well as more efficient approaches to human resource management in terms of institutional Managed security services.
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양성호(Sung-Ho Yang),최명락(Myeong-Rak Choi),김종규(Jong-Kyu Kim),정영건(Yung-Gun Chung) 한국식품영양과학회 1992 한국식품영양과학회지 Vol.21 No.4
한국 재래식 된장의 맛 성분이 어떠한 함량 조성일 때 된장맛이 최적인지를 알기 위하여 맛 성분 분석 결과와 관능 검사 성적으로 주성분 분석과 단계별 중회귀 분석을 실시하고 각 성분의 맛에 대한 기여도를 산출하여 재래식 된장 맛 성분 조성의 최적화를 시도하였다. 재래식 된장의 맛 성분 조성의 최적화는 제곱근으로 처리했을때 고미성분인 leucine 14.7%, isoleucine 12.7%, methionine 5.0%, histidine 4.7%, arginine 1.1%, 지미성분인 cysteine 8.4%, aspartic acid 2.0%, glutamic acid 0.7%, 감미성분인 threonine 6.3%, serine 5.6%, sucrose 4.7%, glycine 1.6%, lysine 1.2%, fructose 0.6%, alanine 0.4%, glucose 0.3%, 산미성분인 oxalic acid 3.9%, succinic-fumaric-citric acid 3.6% 및 염미성분인 ash 0.3% 등 19종의 성분으로 된장맛의 좋고 나쁨을 78% 수준까지 설명할 수 있었다. 재래식 된장의 맛성분 조성을 최적화 하기 위한 중회귀 기법은 제곱근으로 변수 변환한 경우가 관능검사 성적을 가장 잘 설명할 수 있었다. We investigated main effective taste components and optimization of taste component composition in traditional Korean soybean paste. In optimization of taste components the original data with 19 kinds of taste components which is consisted of bitter taste transformed with square root could explain the taste up to 78% (contributing proportion of leucine was 14.7%, isoleucine 12.7%, methionine 5.0%, histidine 4.7% and arginine 1.1%), palatable taste (cysteine 8.4%, aspartic acid 2.0% and glutamic acid 0.7%), sweet taste (threonine 6.3%, serine 5.6%, sucrose 4.7%, glycine 1.6%, lysine 1.2%, fructose 0.6%, alanine 0.4% and glucose 0.3%), sour taste (oxalic acid 3.9% and succinic-fumaric-citric acid 3.6%) and saline taste (ash 0.3%). In order to optimize the taste of traditional soybean paste, the constitution of taste components was analysed by multiple regression between the original data transformed with square root sensory scores of the soybean paste. This way explained the sensory evaluation best score.
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양성호(Sung-Ho Yang),최명락(Myeong-Rak Choi),김종규(Jong-Kyu Kim),정영건(Yung-Gun Chung) 한국식품영양과학회 1992 한국식품영양과학회지 Vol.21 No.4
재래식 된장의 여러성분 중 어떤 성분들의 된장의 풍미에 기여하며, 어떤 성분조성이 재래식 된장의 맛을 내는데 최적인지를 알기위하여 본 연구를 수행하였다. 재래식 된장(40표본)의 맛 성분을 분석하고 그 분석 결과와 관능검사 성적으로 주성분 분석과 아울러 중회귀분석을 실시하였다. 감미, 지미, 염미, 고미, 산미들이 재래식 된장의 독특한 맛을 내는 구성성분들이었으며 맛에 대한 기여율은 각각 25.97%, 17.84%, 8.58%, 7.79및 3.12%이었다. We investigated characteristics of the taste components in traditional Korean soybean paste. The taste components in forty samples of the soybean paste were analyzed by gas chromatography, high pressure liquid chromatography and amino acid autoanalyzer and the taste of the soybean paste was investigated by sensory evaluation. The relationship between the taste components and sensory score was analyzed by the method of principal component analysis and stepwise multiple regression analysis. Characteristics of the traditional Korean soybean paste appeared to consist of sweet taste, palatable taste, saline taste, bitter taste and sour taste. They contribute to the characteristic taste with the contributing proportion of 25.97%,17.84%, 8.58%,7.79% and 3.12%, respectively.
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양성호(Sung-Ho Yang),최명락(Myeong-Rak Choi),지원대(Won-Dae Ji),정영건(Yung-Gun Chung),김종규(Jong-Kyu Kim) 한국식품영양과학회 1994 한국식품영양과학회지 Vol.23 No.6
Bacillus brevis로 발효한 된장은 약염기성, 황토색이었다. Amylase 액화력은 발효 5일 부터 25일 까지 약 98 D.P. unit정도 이었으며 이후 다소 감소하였고, 당화력은 5, 15, 25 및 35일에 각각 6.1, 7.2, 6.8, 6.4 S.P. unit로 나타났으며, protease 역가는 발효기간 15일 이후 급격히 증가하여 15, 25 및 35일에 각각 250, 275, 299unit로 비교적 높은 역가를 나타내었다. Bacillus brevis로 발효한 된장의 맛 성분 중 가장 많이 함유된 유리아미노산은 glutamic acid (561.8㎎%)이었으며, 유리당은 fructose가 25일째 10.25㎎%로 최고 함유량을 보였고, 비휘발성 유기산으로는 oxalic acid가 발효 15일째 12.20㎎%로 최고 함유량을 각각 나타내었다. 한편, 성분에 따라 다소 차이는 있으나 대부분 발효 25일째 최고 함유율을 보였고 이들의 함량은 재래식 된장과 비슷하였다. Bacillus brevis로 발효한 된장의 향은 25일째 이후 좋은 된장향을 나타내었으나 맛의 관능 검사치는 10일째 이후 오히려 낮아져 Bacillus brevis에 의한 된장발효는 개선이 필요하였다. We investigated the quality of soybean paste (Doenjang) fermented by Bacillus brevis. The results obtained were as follows : soybean paste fermented by Bacillus brevis had alkaline pH and yellow ochre color. Dextrinizing activity was about 98 D.P. unit from 5th to 25th day of fermentation at 30℃ and after that day somewhat decreased. Saccharifying activity was respectively 6.1, 7.2, 6.8, 6.4 S.P. unit on 5, 15, 25 and 35th day of fermentation. Protease activity suddenly increased after 15th day of fermentation and was 250, 275, 299 unit on 15, 25, 35th day of fermentation, respectively. The most abundant free amino acid was found to be glutamic acid (561.8㎎%) in soybean paste fermented by Bacillus brevis. In case of free sugar and non-volatile organic acid, fructose and oxalic acid showed highest content of 10.25㎎% on 25th day and 12.20㎎% on 15th day. The contents of free amino acids, free sugars, organic acids in soybean paste fermented by B. brevis were most abundant after 25days of fermentation and this results were similar to that of traditional soybean paste. The odor of soybean paste fermented by Bacillus brevis was improved to be a nice soybean paste odor on 25th day of fermentation. However, sensory evaluation value of the taste of it decreased after 10th day of fermentation.
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