신품종 이슬송이 버섯(Lentinula edodes GNA01)의 온도별 저장에 따른 품질 변화

최덕주,이윤정,최소례,윤예리,Choi, Duck-Joo,Lee, Yun-Jung,Choi, So-Rye,Youn, Aye-Ree 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.5

Purpose: The purpose of this study was to investigate the quality characteristics and antioxidant activity on consequent storage based on the temperature of new cultivar dew-drop pine mushroom (Lentinula edodes GNA01). Methods: Dewdrop Pine Mushroom were prepared under different storeage temperature (4, 10, $20^{\circ}C$). Results: Weight loss and hardness showed the least reduction rate when it was stored at $4^{\circ}C$ (p<0.05). The color value changed to dark brown at all storage temperatures during the storage period. When it was stored at $4^{\circ}C$, it maintained its initial color for a longer period than at different storage temperatures. With respect to the change in its viable cell count, the cells proliferated to less than 3.0 log CFU/g up to Ed: Please review the change. The earlier part was difficult to understand 2.83 log CFU/g until 15 days of storage at $4^{\circ}C$. On measuring the antioxidant activity of this mushroom, the polyphenol content was maintained without a large change until 9 days of storage at $4^{\circ}C$. The electron-donating action maintained high antioxidant activity, accounting for 81.99% until 12 days of storage from 83.08% during the initial storage at $4^{\circ}C$. When it was stored at $4^{\circ}C$, the sensory characteristics received the highest score among all items, such as appeaance, color, flavor and general preference, etc. Concolusion: In summary, new Cultivar Dewdrop Pine Mushroom (Lentinula edodes GNA01) can maintain its commercial value until the 12th day of $4^{\circ}C$ storage.

신품종 이슬송이버섯(Lentinula edodes GNA01)과 양송이버섯(Agaricus bisporus Sing.)의 저온 저장과 저장기간에 따른 품질 변화

최덕주,이윤정,김윤경,김문호,최소례,윤예리,Choi, Duck-Joo,Lee, Yun-Jung,Kim, Youn-Kyung,Kim, Mun-Ho,Choi, So-Rye,Youn, Aye-Ree 한국식품조리과학회 2017 한국식품조리과학회지 Vol.33 No.2

Purpose: The purpose of this study was to investigate quality characteristics and antioxidant effects on storage by temperature between new cultivar Dewdrop Pine Mushroom (Lentinula edodes GNA01) and button mushroom (Agaricus bisporus). Methods: Dewdrop Pine Mushroom and button mushroom were prepared at low storage temperature. Results: Weight loss increased with time, whereas the new cultivar Dewdrop Pine Mushroom showed a decrease of less than 4% until 15days. Hardness of new cultivar Dewdrop Pine Mushroom was reduces less than button mushroom during storage. Color change of new cultivar Dewdrop Pine Mushroom was not altered during storage. For viable cell count, new cultivar Dewdrop Pine Mushroom proliferated less than button mushroom. For antioxidant activity, polyphenol content increased with storage period of both mushrooms. The electron-donating action of new cultivar Dewdrop Pine Mushroom maintained high antioxidant activity accounting for 80% until 12 days of storage. New cultivar Dewdrop Pine Mushroom was evaluated as better than pine mushroom as it exceeded the middle of storage in sensory characteristics; such as appearance, color, aroma and overall acceptability, etc. Conclusion: In summary, new cultivar Dewdrop Pine Mushroom was stored for 12 days while button mushroom was stored for 9 days.

전처리 당절임 방법 차이에 따른 더덕된장의 저장 중 품질특성

최덕주,이윤정,김윤경,김문호,최소례,차환수,윤예리,Choi, Duck-Joo,Lee, Yun-Jung,Kim, Youn-Kyeong,Kim, Mun-Ho,Choi, So-Rye,Cha, Hwan-Soo,Youn, Aye-Ree 한국식품조리과학회 2014 한국식품조리과학회지 Vol.30 No.6

We preprocessed and pickled Deodeok with Doenjang to improve its preservability and to distribute it widely, and we stored Deodeok for 3 weeks at $7^{\circ}C$ and measured its quality. The sample pre-treated with 20% of dextrin retained its early texture better than the samples pre-treated with other methods after 3 weeks of storage (p<0.05). The samples pre-treated with other controls showed propagation of microorganisms; but Doenjang pre-treated with 20% of dextrin or sugar showed less increase in the water content. The microorganisms count in samples pre-treated with other controls was 4.0 log CFU/g after 3 weeks of storage, but the microorganisms count in the sample pre-treated with 20% of dextrin was 2.2 log CFU/g; in other words, the propagation of microorganisms was minimized in the sample pre-treated with 20% of dextrin (p<0.05). In the investigation of the preferences, this D-20 sample showed maximum improvement in color, smell, taste, and other general preferences factors. Thus, the best processing method for the optimal quality maintenance of Deodeok is to sugarize it with 20% of dextrin before pickling with Doenjang. The product prepared using with this process can be preserved for 3 weeks at $37^{\circ}C$; that is, this product is expected to have a refrigerator shelf life of 3 months. 더덕을 전처리하여 된장절임을 함으로써 저장성을 높여 폭넓게 유통시키기 위해 $37^{\circ}C$에서 저장하면서 품질을 측정하였다. 조직감은 저장 3주 후 D-20 처리구의 변화가 초기에 비해 7.6%의 감소율로 다른 처리구보다 유의적으로 가장 잘 유지되었으며(p<0.05), 수분함량의 경우 정제수(CT) 처리구는 65.1%로 다른 처리구보다 된장의 수분함량이 높아 저장 중 미생물 번식에 영향을 주었지만 S-20 처리구는 56.2%, D-20 처리구의 경우 53.8%로 저장 중 된장의 수분이 감소되는 것으로 나타났다. 더덕의 색 변화의 경우 저장 3주 후 D-20 처리구 된장의 L값은 각각 37.5 value, b값은 15.0 value로 다른 처리구들에 비하여 변화가 가장 적었으며, 미생물의 경우도 CT는 log 4.0 CFU/g이었던 반면, D-20 처리구는 log 2.2 CFU/g으로 나타남에 따라 다른 처리구보다 저장 중 미생물 번식이 가장 최소화되어진 것으로 나타났다(p<0.05). 기호도 조사 또한 D-20처리구가 색, 향미, 조직감, 맛, 씹힘성의 모든 항목에서 가장 높은 평가를 받았다. 따라서 더덕을 덱스트린 20%로 절임한 후 된장절임을 하였을 때 저장 중 품질유지에 가장 좋은 처리 방법으로 나타났으며, $37^{\circ}C$에서 3주까지 저장이 가능한 것으로 나타나 냉장 유통 시 3개월까지 가능한 것으로 판단된다.

밀양산 꾸지뽕 나무(Cudrania tricuspidata Bureau)의 부위별 이화학적 특성 및 항산화 활성

최덕주,이윤정,김윤경,김문호,최소례,김성수,윤예리,Choi, Duck-Joo,Lee, Yun-Jung,Kim, Youn-Kyeong,Kim, Mun-Ho,Choi, So-Rye,Kim, Soung-Soo,Youn, Aye-Ree 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.4

밀양산 꾸지뽕 나무의 부위별(잎, 줄기, 뿌리, 열매) 건조 시료의 분석을 통해 꾸지뽕 나무의 이화학적 성분과 항산화 물질 등의 기능적인 부분에 관한 기초 자료로 활용하고자 본 연구를 수행하였다. 꾸지뽕 나무의 부위별 일반성분의 경우 지방은 1.3~5.9 g/100 g, 단백질은 6.3~18.7 g/100 g, 회분은 2.8~9.0 g/100 g 이었다. 식이섬유 함량은 줄기가 69.2 g/100 g으로 가장 높은 함량을 나타냈고, 그 다음으로 뿌리 부분이(49.9 g/100 g), 잎(45.5g/100 g), 열매(15.6 g/100 g) 순으로 나타났으며, 무기성분(Ca, Fe, Mg, Na, P, Zn)은 전반적으로 잎 부위의 함량이 높은 것으로 측정되었다. 총 폴리페놀 함량은 잎이 571.3 mg%로 다른 부위보다 유의적으로 큰 함량을 보였고, 뿌리 311.7 mg%, 열매 183.4 mg%, 줄기 162.1 mg%로 나타났다. 폴리페놀 함량의 경우에도 잎이 가장 높았으며, 뿌리, 열매, 줄기 순으로 나타났다(p<0.05). 전자공여능 또한 잎의 경우 83.55%로 다른 부위보다 유의적으로 가장 높은 활성을 보였으며, 그 다음으로는 뿌리 부위로 67.76%, 열매 58.27%, 줄기 56.44% 순으로 활성을 나타내었다(p<0.05). 분석 결과 꾸지뽕 나무의 잎, 열매, 줄기, 뿌리 모두에서 항산화 활성이 55% 이상 이었으며, 특히 잎 부위의 무기성분, 폴리페놀과 항산화 물질의 함량이 다른 부위에 비해 높은 것으로 측정되었다. 이러한 꾸지뽕 나무를 부위별로 이용하여 제품화된 차나 건강보조식품 등과 같이 다양한 기능성 식품과 의약품 등으로 활용이 가능 할 것으로 판단된다. Various parts of Kkujippong (Cudrania tricuspidata Bureau) tree (leaves, stems, roots, and fruit) were evaluated to determine their properties. The general components of Kkujippong tree were fat 1.3-5.9 g /100 g, protein 6.3-18.7 g /100 g, and ash 2.8-9.0 g /100 g. The fiber content of the stem was the highest amount at 69.2 g/100 g, followed by protein in the roots (49.9), leaves (45.5), and fruit (15.6). In addition, Kkujippong tree was found to contain high concentrations of several minerals (Ca, Fe, Mg, Na, P, Zn) in the leaves. The total polyphenol content was significantly higher in the leaves than in other areas at 571.3 mg% (p<0.05). Electron donating ability was also highest in the leaves at 83.55% (p<0.05).

다진 마늘의 첨가 형태에 따른 쿠키의 품질 특성

최덕주 ( Duck Joo Choi ),신정혜 ( Jung Hye Shin ),이수정 ( Soo Jung Lee ),이현지 ( Hyun Ji Lee ),권오천 ( O Chen Kwon ) 한국식품영양학회 2007 韓國食品營養學會誌 Vol.20 No.3

The quality characteristics of cookies between fresh shredded garlic(FSG) and heat-treated(150℃, 5 min) shredded garlic (HT-SG) were comparatively analyzed based on different content additions. The levels investigated were 0, 0.5, 1, 2, 4 and 6% for both shredded garlics. Dough pH was lower in the FSG-added cookies than in the HT-SG-added cookies. The spread factor decreased with the addition of shredded garlic compared to the control(10.63±0.57), but differences were insignificant within each group. Cookies hardness was highest at 2% garlic content, and it was higher for HT-SG than FSG. Compared to the measured L-value of the control, the L-values of the test samples decreased with increasing garlic contents. With increasing garlic contents, the a-value increased, but the b-value remained mostly unchanged, with less significant difference compared to the control. The color of the HT-SG group tended to be brown as the garlic content increased. The degree of browning was more pronounced for HT-SG than FSG. Surface cracking of the cookies tended to be higher in the FSG samples than in HT-SG. Compared to the control, garlic taste and flavor increased remarkably with increasing garlic content, and they were stronger for the FSG cookies. The overall acceptability of HT-SG was relatively high, and it was highest for the HT-SG cookies with a 0.5~2% garlic contents than for the control cookies.

1996년도 제35차 대한소화기학회 추계학술대회 / 원발성 경화성 담관염 2예

최덕주(Duck Joo Choi),김유경(Yu Kyung Kim),박현철(Hyun Chul Park),박종재(Jong Jae Park),강동훈(Dong Hoon Kang),김주현(Ju Hyun Kim),양동경(Dong Kyung Yang) 대한소화기학회 1996 대한소화기학회지 Vol.28 No.1

포스터발표 : 하,폐수처리 ; 산업폐수처리 중화제 대체물질을 통한 유해화학물질 사용량 저감

최덕주 ( Deok Ju Choi ),신재훈 ( Jae Houn Shin ) 대한상하수도학회 2006 공동춘계 학술발표회 논문집 Vol.2006 No.-

동결건조 꾸지뽕 열매(Cudrania tricuspidata) 분말을 첨가한 생면의 품질특성 연구

최덕주(Duck-Joo Choi),김문호(Mun-Ho Kim),최소례(So-Rye Choi),김윤경(Youn-Kyeong Kim),진현희(Hyun-Hee Jin) 동아시아식생활학회 2018 동아시아식생활학회지 Vol.28 No.5

흑마늘의 이화학적 특성

최덕주(Duk Ju Choi),이수정(Soo Jung Lee),강민정(Min Jung Kang),조희숙(Hee Sook Cho),성낙주(Nak Ju Sung),신정혜(Jung Hye Shin) 한국식품영양과학회 2008 한국식품영양과학회지 Vol.37 No.4

생마늘, 찐마늘(100oC, 20분) 및 흑마늘의 이화학적 특성을 비교한 결과 적색도는 흑마늘에서 2.86으로 월등히 높은 값이었고, 명도와 황색도는 흑마늘에서 각각 22.52±0.17과 3.19±0.68로 가장 낮았다. 일반성분 중 조지방, 조단백 및 총당은 흑마늘>찐마늘>생마늘의 순으로 높았고, 수분의 함량은 흑마늘에서 58.20±0.39%로 이와 상반된 결과를 나타내었다. pH는 생마늘에서 6.84±0.01이었으나 찐마늘은 6.54±0.02, 흑마늘은 4.36±0.06으로 점차 산성화 되는 경향이었다. 생마늘의 total pyruvate 함량은 188.47±3.03 μ㏖/g이었으며 찐마늘과 흑마늘은 각각 77.03±0.97 μ㏖/g과 277.85±2.57 μ㏖/g이었다. Total thiosulfate의 함량은 찐마늘에서 가장 낮았으며, 다음으로 생마늘 및 흑마늘 순이었다. 유리당 중 arabinose와 galactose는 흑마늘에서 각각 1.62±0.30 ㎎/100 g과 13.11±1.73 ㎎/100 g이었으며, 생마늘에서는 glucose, 찐마늘에서는 sucrose, 흑마늘에서는 fructose의 함량이 가장 높았다. 무기물은 칼륨의 함량이 다른 무기물에 비하여 월등히 그 함량이 높아 전체 무기물 함량의 약 76%를 차지하였다. 구성아미노산은 모든 시료에서 glutamic acid, arginine 및 aspartic acid의 함량이 다른 아미노산에 비해 월등히 높았으며, ammonia를 제외한 모든 아미노산이 생마늘에 비해 흑마늘에서 높게 정량되었다. 유리아미노산은 생마늘과 찐마늘에서는 총 15종이 검출되었으나 흑마늘에서는 taurine, L-aspartic acid, glycine, L-α-aminoiso-n-butyric acid 및 γ-amino-n-butyric acid를 포함한 총 5종의 아미노산과 urea 및 O-phosphoethanolamine이 더 검출되었다. Physicochemical characteristics of black garlic were analyzed. Colorimetry measurement showed that the black garlic, compared with fresh and steamed garlics, was the highest in a value and the lowest in L and b values. Crude lipid, crude protein, and total sugars were the highest in black garlic, which was followed by steamed and fresh garlic. On the other hand, moisture content was the lowest in the black garlic and the highest in the fresh garlic. The pH of garlics was ca. 6.8, 6.5, and 4.4 in fresh, steamed, and black garlic, respectively, which indicated that garlics tended to be acidified with the thermal processing. Total pyruvate and total thiosulfinates were the lowest in steamed garlic (77 μ㏖/g and 0.07 OD/g for each) and the highest in black garlic (278 μ㏖/g and 0.77 OD/g). Arabinose and galactose were detected only in black garlic and their contents were 1.6 and 13 mg/100 g, respectively. Free sugars such as glucose, sucrose and fructose were the highest in the order of fresh, steamed, and black garlic. Potassium was a predominant mineral in all garlics, constituting 76% of total minerals. Glutamic acid, arginine, and aspartic acid were the major composition amino acids in all garlics, regardless of processing conditions. 15 kinds of free amino acids were detected in fresh and steamed garlic, while five more free amino acids, O-phosphoethanolamine, and urea were additionally detected in black garlic.

위궤양 질환에서 99mTC - Sucralfate 스캔의 진단적 가치

최덕주(Duck Joo Choi),장대환(Dae Hwan Jang),이은주(Eun Joo Lee),이범우(Bum Woo Lee),김학산(Hak San Kim),김종순(Chong Soon Kim),박경배(Kyung Pae Park),박원(Won Park) 대한내과학회 1988 대한내과학회지 Vol.35 No.3

N/A Sucralfate is an effective medication for the treatment of gastroduodenal uleers, and techeetium-99m labeled sucralfate has been found to adhere to ulcers. In this study, we examined the diagnostic usefulness of radionuclide imaging for detecting gastric ulcers by means of sucralfate labeled with technetium-99m in vitro or in vivo. Gastroscopic findings were compared in all 44 pateints, including 16 gastic ulcer patients. Of the 44 humans studied, 8 gave true-positive, 8 gave false-negative, 28 gave true-negative and 0 gave false-positive results. Of 9 cases of endoscopically active stage gastric ulcer, all but one showed positive findings. The sensitivity of the scan was 50% and the specificity was 100% for the detection of gastric ulcers, Thus, the TUMI (Tagged Ulcer-avid Material Imaging) scan may have been useful for detecting only the active stage of gastric ulcer in this study.