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나트륨 저감화 식육가공기술로써 단백질 변성 제어를 위한 hot-boning과 cold-batter mixing 기술의 유효성 고찰 - 연구재단 박사후연수 내용을 중심으로
이홍철,Lee, Hong Chul 한국축산식품학회 2016 축산식품과학과 산업 Vol.5 No.2
건강지향의 식육, 육제품에 대한 사회적 요구에 부응하기 위해 기능성 첨가물 대체 연구로부터 원재료인 신선육과 가공공정 중 식육 단백질의 변성을 제어하고 최적화하기 위한 연구과제로써 온도체 가공/급속동결송풍냉각/저온 세절혼합 조합 기술(처리구)에 대한 유효성이 평가되었다. 그 결과 새로 제안된 조합 공정기술은 기존의 냉도체/수침냉각/세절혼합 조합(대조구)과 비교했을 때 단백질 변성 제어를 통한 기능성 단백질 추출성의 향상으로 인해 신선육의 품질향상뿐만 아니라 가열 처리 후 단백질 겔의 수율과 조직감 모두 증진되었으며, 특히 나트륨을 저감화한 조건($2%{\rightarrow}1%$)에서도 기존의 대조구와 유사한 특성을 보여 나트륨 저감화를 위한 기술로 제안될 수 있었다.
건강지향의 저지방/저염 식육가공품을 위한 Microbial Transglutaminase와 기능성 소재 이용 기술
이홍철,진구복,Lee, Hong-Chul,Chin, Koo-Bok 한국축산식품학회 2010 한국축산식품학회지 Vol.30 No.6
The level of fat and salt can affect the product quality and storage stability of processed meats. Additionally, consumers' demands require dietary guidelines for developing low-fat/salt functional foods. Microbial transglutaminase (MTGase), which enhances textural properties by catalyzing protein-protein cross-linkages, was introduced to develop healthier lowfat/salt meat products. The potential possibilities of low-fat/salt processed meats were reviewed under optimal conditions for functional ingredients from several previous studies. The addition of non-meat protein (e.g. sodium caseinate and soy protein isolates), hydrocolloids (e. g. konjac flour, carrageenan, and alginates), and MTGase alone or in combination with other functional ingredients improved textural and sensory properties similar to those of regularly processed meats. When MTGase was combined with hydrocolloids (konjac flour or sodium alginate) or other functional ingredients, gelling properties of meat protein were improved even at a low salt level. Based on these reviews, functional ingredients combined with new processing technologies could be incorporated into processed meats to improve the functionality of various low-fat/salt meat products.
Transglutaminase와 도토리 및 녹두 가루 첨가가 저지방/저염 돈육 모델소시지의 품질에 미치는 영향
이홍철,진구복,Lee, Hong-Chul,Chin, Koo-Bok 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.3
Low-fat pork sausages (LFPS) were prepared with 1% transglutaminase (TG) and 0.5% sodium caseinate (SC), and with or without different type of hydrocolloids (0.3%; acorn, AC or mungbean, MB) to evaluate the effects of these ingredients on the physicochemical and textural properties of LFPS with reduced salt. pH, moisture content (%) and lightness of low-fat/salt pork sausages (LFSPS) were affected by the addition of TG combined with SC (TG-SC) and acorn or mungbean powders affected the lightness and yellowness of LFSPS. However, cooking yield of LFSPS decreased, while textural properties were increased with the addition of TG-SC combination, which did not affect expressible moisture contents (%) of LFSPS. Both AC and MB tended to improve the cooking yield and water holding capacity of LFSPS, especially, MB rather than AC. However, these had no effect on the textural properties of LFSPS, except for textural chewiness. These results indicated that AC and MB powders could be used as a water binding agent in TG-SC combination of LFSPS.
이홍철,엄인섭,한재호,Lee Hong-Chul,Um In-Sup,Han Jae-Ho 한국국방경영분석학회 2004 한국국방경영분석학회지 Vol.30 No.2
Every year, about 250,000 new recruits enter the military under the R.O.K military draft system. When the fresh soldier groups arrived at the Recruit Training Center, their supplies are distributed before they get basic military training. The supplies are divided by season, summer and winter. There are 14 class of summer items and 20 class of winter items, and the each class has about a few kinds of items. Totally, there are the hundreds kinds of supplies and the supplies distribution system is manually operated. However, in the current system, many problems such as spending a lot of time, manpower and high change rate due to the inaccurate distribution have been raised. This paper suggests the automated supplies distribution system to solve the above problems. We choose the appropriate facilities in the system by using the AHP(Analytic Hierarchy Process) and analyse the operating efficiency of the new system by simulation. The new suggested system shows about $39.25\%$ improvement in throughput and 3.75 times reduction of manpower compared to the current system.
이홍철(Lee, Hong-Chul),박상민(Park, Sang-Min),이동은(Lee, Dong-Eun) 대한건축학회 2014 大韓建築學會論文集 : 構造系 Vol.30 No.12
Repetitive project planning and scheduling method requires complementing the disadvantages of the critical path method (CPM) and the line of balance (LOB) method, which are confined in time-driven and graphical analysis, respectively. CPM is lack of capability to handle repetitive projects. LOB is also lack of analytical qualities of schedule information due to its’ dependency on graphical technique. Existing studies attempt to combine CPM and LOB techniques in a system. However, they are mostly graphical methods. A new method integrating CPM and LOB techniques is presented so as to schedule repetitive projects using formula computing schedule information of each and every units of a project schedule. The proposed method perform basic LOB calculations to ensure resource employment continuity. Each and every activity durations at all units, floats and project completion time are computed using CPM method. Test cases are conducted to verify the potential of the proposed method.
나트륨 저감화 식육가공기술로써 단백질 변성 제 어를 위한 hot-boning과 cold-batter mixing 기술의 유효성 고찰
이홍철(Lee,Hong Chul) 한국축산식품학회 2016 축산식품과학과 산업 Vol.6 No.2
건강지향의 식육, 육제품에 대한 사회적 요구에 부응하기 위해 기능성 첨가물 대체 연구로부터 원재료인 신선육과 가공공정 중 식육 단백질의 변성을 제어하고 최적화하기 위한 연구과제로써 온도체 가공/급속동결송풍냉각/저온 세절혼합 조합 기술(처리구)에 대한 유효성이 평가되었다. 그 결과 새로 제안된 조합 공정기술은 기존의 냉도체/수침냉각/세절혼합 조합(대조구)과 비교했을 때 단백질 변성 제어를 통한 기능성 단백질 추출성의 향상으로 인해 신선육의 품질향상뿐만 아니라 가열 처리 후 단백질 겔의 수율과 조직감 모두 증진되었으며, 특히 나트륨을 저감화한 조건(2% → 1%)에서도 기존의 대조구와 유사한 특성을 보여 나트륨 저감화를 위한 기술로 제안될 수 있었다
이홍철(Lee Hong Chul),성명순(Seong Myung Soon) 한국사회체육학회 2000 한국사회체육학회지 Vol.14 No.-
This study look upon the importance of Mega Sports Event from the 2002 worldcup in Taegu. Also the impact of the worldcup to its host area would be shown. Though the opening of 2002 worldcup, this study shows the present condition of Taegu, the impact, partnership with Japan and the post-strategy to attract the foreign tourists. From the case, '88 Seoul Olympic games the importance of Mega Sports Event and the influence to tourism industry were illuminated. On the base of purpose the effect of 2002 worldcup to Taegu area would be presented. Finally the task, promotion and the developmental strategy to attract foreign tourists were explained. To hold the 2002 worldcup games in Taegu and maximize the number of the tourists, First, We need the positive participation of the residents Second, Taegu city should be characterized by its tourism resources such as textile goods, fashion industry and Seomun market. Third, it is necessary to be linked with the festivals and events around Taegu . Kyoung-buk areas. Last, We need the gromotion through the internet.