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배 유과 가공제품의 품질 특성 및 저장 중 생균수 변화
민진홍, 현세희1, 나광출, 이종수, 김하근 배재대학교 자연과학연구소 2012 自然科學論文集 Vol.23 No.1
To develop the functional pear fruitlet product, we prepared dried pear fruitlet and fermented pear fruitlet, respectively. Then we investigated their general characteristics, and viable cell number changes during the storage at room temperature. We also determined preference for their tastes. Dried pear fruitlet contained more ash and crude proteins as well as minerals than fermented pear fruitlet. However fermented pear fruitlet contained higher amount of edible fiber than dried pear fruitlet. Fungi were not detected from dried pear fruitlet during the storage experiment at room temperature. Numbers of bacteria from dried pear fruitlet were increased from 1.1☓105/g at the beginning to2.6☓106/g at the last day of experiment. When we determined change of fungi number during the storage of fermented pear fruitlet, we cannot detect fungi at the beginning but we detected 4.4☓102/g of fungi at the last day of storage experiment. Bacteria from fermented pear fruitlet were detected at around 1.0☓109/g during the storage periods. Preference for fermented pear fruitlet was superior to dried one.
배 주스 슬러리로 제조한 배 페이스트의 품질 특성과 생리기능성
김영헌, 장인택, 나광출, 이종수 배재대학교 자연과학연구소 2012 自然科學論文集 Vol.23 No.1
In order to reduce environmental pollution by pear slurry from pear juice processing and further, develop new valuable sauces, pear pastes was prepared using pear slurry and its quality characteristics was investigated with physiological functionality. Pear paste contained 29.1% of carbohydrate, 1.0% of crude protein and 0.25% of crude fat, and also fructose content and edible fiber content were 16.42mg/100ml and 0.5g/100ml, respectively. Anti-obesity α-glucosidase inhibitory activity of the pear pastes was 20.0% and antihypertensive angiotensin I-converting enzyme inhibitory was increased to 17.9% from 4.0% during storage at 20℃ for 2 weeks.
金廣植,羅光出,金容雄 全南大學校 農漁村開發硏究所 1992 농어촌개발연구 Vol.27 No.-
Chemical properties, microorganisms, enzyme activities and types of humus were investigated to study the characteristics of continuous cropping soils grown pepper plant under plastic house. The results are as follows : 1. Changes of soil chemical properties had not particular characteristics on pH, EC, CEC, organic matter, NH4-N. NO3-N, available phosphorous, and exchangable cation. but generally increased for the continuous cropping years. 2. Bacteria, fungi and actinomycetes increased with continuous cropping years. Pythium decreased and then increased with increasing copping years, but phytophthora increased 3. Activities of phosphatase, ß-glucosidase and protease increased, but the activity of galacturonase decreased with continuous cropping years. 4. The humic acid was not particular characteristic, but fulvic acid increasd with continuous cropping years, PQ was between 38.5 and 78.2% and the value decreased with continuous cropping years. RF was between 8.9 and 19.5 and △log K was between 0.7291 and 0.8223. The humic acid was classified as RP type which is low degree of humification.
金廣植,羅光出,金容雄 전남대학교 한국농어촌개발연구소 1992 농산어촌개발연구 Vol.27 No.-
Chemical properties, microorganisms, enzyme activities and types of humus were investigated to study the characteristics of continuous cropping soils grown pepper plant under plastic house. The results are as follows : 1. Changes of soil chemical properties had not particular characteristics on pH, EC, CEC, organic matter, NH4-N. NO3-N, available phosphorous, and exchangable cation. but generally increased for the continuous cropping years. 2. Bacteria, fungi and actinomycetes increased with continuous cropping years. Pythium decreased and then increased with increasing copping years, but phytophthora increased 3. Activities of phosphatase, ß-glucosidase and protease increased, but the activity of galacturonase decreased with continuous cropping years. 4. The humic acid was not particular characteristic, but fulvic acid increasd with continuous cropping years, PQ was between 38.5 and 78.2% and the value decreased with continuous cropping years. RF was between 8.9 and 19.5 and △log K was between 0.7291 and 0.8223. The humic acid was classified as RP type which is low degree of humification.
고품질 배 와인 제조를 위한 최적 발효 조건과 품질특성
송정화,천종필,나광출,문제학,김월수,이종수,Song, Jung-Hwa,Chun, Jong-Pil,Na, Kwang-Chul,Moon, Jae-Hak,Kim, Wal-Soo,Lee, Jong-Soo 한국미생물·생명공학회 2009 한국미생물·생명공학회지 Vol.24 No.3
The goal of this study was to develop new functional pear wine using six Asian pears (Pyrus pyrifolia, Nakai), namely Wonhwang, Niitaka, Whangkeumbae, Whasan, Gamcheonbae and Chuwhangbae. To select optimal yeast and pear, we investigated the physicochemical properties of the pear wines from fermentation of musts of six pear cultivars at $25^{\circ}C$ for 7 days by several yeasts. $11.2%{\sim}12.4%$ of ethanol from musts of 'Wonhwang', 'Whangkeumbae' and 'Whasan' were produced by Saccharomyces cerevisiae K-7 and 12.8% of ethanol was also produced from 'Niitaka' by commercial Saccharomyces cerevisiae C-2. 9.9% and 11.4% of ethanol were produced from musts of 'Gamcheonbae' and 'Chuwhangbae' by Saccharomyces cerevisiae KCTC 7904, respectively. Among several pear wines, Niitaka pear wine showed the best acceptability in the sensory evaluation, and Niitaka pear wine and Whangkeumbae pear wine showed 31.1% and 27.8% of antihypertensive angiotensin I-converting enzyme(ACE) inhibitory activity, respectively. However, the other functionalities were not detected or very low. Furthermore, Niitaka-strawberry mixed fermentation wine was showed the excellent acceptability and high antihypertensive ACE inhibitory activity of 64.9%.
양파(Allium cepa L.) 첨가 청국장의 제조 및 항산화능 평가
이민지,이유건,조정일,나광출,황엄지,김미승,문제학 한국식품저장유통학회 2014 한국식품저장유통학회지 Vol.21 No.1
양파를 첨가한 청국장 제조 가능성을 평가하고, 제조된 시료들을 대상으로 항산화능을 비교하였다. 먼저 양파의 적정 첨가량을 판단하기 위해 노랑콩과 검정콩 각각의 중량을 기준으로 0, 5, 10, 20, 30%가 되도록 양파를 첨가하여 청국장을 제조한 후 관능평가를 실시하였다. 그 결과, 노랑콩과 검정콩 청국장 모두 20% 양파 첨가 청국장이 높은 기호도를 나타냈다. 그래서 20%의 양파를 첨가하여 제조한 청국장을 대상으로 특정성분의 함량 및 항산화능을 비교ㆍ평가하였다. 그 결과, 양파를 첨가하여 제조한 청국장이 첨가하지 않은 청국장보다 유의하게 더 높은 총 페놀성 및 flavonoid 함량을 나타냈다. 그리고 DPPH radical- scavenging 활성평가에 있어서도 양파를 첨가하여 제조한 청국장이 첨가하지 않고 제조한 청국장보다 더 높은 radical-scavenging 활성을 나타냈다. 또 쥐 혈장 산화에 따른 CE-OOH 생성 억제능 평가에 있어서도 양파 첨가 청국장 추출물을 투여한 쥐혈장이 양파를 첨가하지 않은 청국장 추출물을 투여한 쥐 혈장에 비해 더 높은 산화 억제능을 나타냈다. 이상의 결과들은 양파에 다량 함유된 quercetin을 포함한 flavonoid들과 발효과정 중 생성되는 다양한 페놀성 화합물들에 의한 효과라 판단된다. 본 연구결과가 국산 양파의 가공시장확대 및 청국장 소비의 저변확대를 위한 기초자료로 활용되길 기대한다.
Saccharomyces cerevisiae C-2로 발효시킨 배-딸기 발효 농축물을 이용한 기능성 음료의 제조 및 특성
장정훈 ( Jeong Hoon Jang ),나광출 ( Kwang ChuI Na ),김월수 ( WaI Soo Kim ),이종수 ( Jong Soo Lee ) 한국균학회 2010 韓國菌學會誌 Vol.38 No.2
Mixed juice of pear and strawberry was fermented by commercial Saccharomyces cerevisiae C-2 at 25˚C for 7 days and obtained the pear-strawberry fermentative concentrates (PSFC). The PSFC showed high ACE inhibitory activity of 70.8%. The PSFC drink was prepared by using PSFC and by-materials including amylopeptide, and determined changes of quality and ACE inhibitory activity during storage of 20˚C and 40˚C. PSFC drink was very stable at storage of 20˚C for 8 weeks without any quality and ACE inhibitory activity.