Hyang-Sik Yoon

Chungbuk National University

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Hyun‐Ju Eom

Jeonbuk Agricultural Research & Extension Services

Nu Ri Kwon

Jeonbuk Agricultural Research & Extension Services

Nam Soo Han

Chungbuk National University

Sang Hee Kim

Korea University

Young Ho Kim

Kyungpook National University

Hye Jeong Kang

Animal and Plant Quarantine Agency

In Gyu Song

Yonsei University

Seong Taek Hong

Jeonbuk Agricultural Research & Extension Services

Junsoo Lee

Chungbuk National University

Si-Dong Kim

National Institute of Animal Science

Cooperative Institutions

Chungbuk National University

Seoul National University

Rural Development Administration

Jeonbuk Agricultural Research & Extension Services

National Institute of Agricultural Science and Technology

Korea University

Sungkyunkwan University

National Academy of Agricultural Science

Gyeongsangnam-do Agricultural Research and Extension Services

Kyung Hee University

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Characteristics of Wheat Flour Dough and Noodles with Barnyard Millet (Echinochloa spp.)

The Korean Journal of Food And Nutrition (2012)

Yun Sang Lee Hyang-Sik Yoon Sang-Yeong Lee Joung-Kwan Lee Chul Soo Park

국내에서 재배한 식용피의 소비 촉진을 위해 식용피 첨가가 밀가루의 제면 특성과 국수의 특성에 미치는 영향을 조사하였다. 밀가루에 식용피를 10~30% 첨가한 혼합분의 물리적인 특성, 아밀로오스 함량과 호화 특성, 단백질 함량과 침전가, 면대 두께 및 색도, 물성을 분석하였으며, 국수의 관능검사를 실시하였다. 식용피의 입자 크기와 회분은 $161.40{\mu}m$, 0.53%이었으며, 밀가루는 $82.11{\mu}m$와 0.53%이었다. 식용피 첨가량이 증가함에 따라 혼합분의 입자 크기는 증가와 회분 함량은 증가하였으며, 명도는 감소하였다. 호화 특성인 최고점도(peak viscosity), holding strength, 최종점도(final viscosity), setback은 식용피가 밀에 비해 높게 나타났으며, 식용피 첨가량에 따른 혼합분의 호화 특성은 일정한 경향을 보이지 않았다. 식용피 첨가에 의해 단백질 함량은 14.18%에서 11.96%로 감소하였으며, 침전가 또한 $54m{\ell}$에서 $32m{\ell}$로 감소하였다. 면대 두께는 1.65~1.8 mm로 범위에 속하였으며, 식용피 20% 첨가까지는 유의차가 없은 것으로 나타났다. 식용피 첨가에 의해 국수의 경도, 탄성, 점성은 모두 감소하는 경향을 나타내었다. 관능검사 결과, 식용피 첨가량 20%까지는 맛과 전반적인 기호도면에서 밀가루 국수와 유의차가 없는 것으로 나타났다. The effects of barnyard millet (Echinochloa spp.) content (10~30%) on wheat flour dough and noodle properties were investigated. As the amount of barnyard millet increased, the particle size and ash content of mixed flour increased, while lightness tended to decrease. The gelatinization characteristics of millet flour showed higher peak viscosity, holding strength, final viscosity, and setback compared with wheat flour. There was significant positive correlation between protein content and sedimentation volume, as well as between protein content and water absorption. As the amount of barnyard millet increased, hardness, springiness and cohesiveness of wet noodles tended to decrease. From the results of sensory evaluation, composite flours (addition up to 20% barnyard millet) were rated with a quality score for taste and overall acceptance which was comparable with the control flour.

Lightness

Rice flour

10.9799/ksfan.2012.25.4.706

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[P2-59] Characteristics and Antioxidant Activity on the Aroma Compounds of Various Wine

한국식품영양과학회 산업심포지움발표집 (2006)

Koan Sik Woo Jeong Sik Yoo Youngmin Choi Hyang-Sik Yoon Heon-Sang Jeong

Aroma of wine

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Antioxidative Activity of Volatile Compounds in Flower of Chrysanthemum indicum, C. morifolium, and C. zawadskii

Journal of the Korean Society of Food Science and Nutrition (2008)

Koan-Sik Woo Jung-Sik Yu In Guk Hwang Youn-Ri Lee Chulhee Lee

감국, 국화 및 구절초 등 3종의 국화과 식물에 대해 향기성분을 분석하고 향기성분 추출물의 항산화활성을 측정하고자 3종의 국화과 식물에 대한 향기특성을 SDE법으로 추출하여 GC/MS로 분석한 결과 camphene, 1,8-cineole, benzene, pinocarvone, bicyclo-2,2,1-heptan-2-ol, trans-caryophyllene, 3-cyclohexen-1-ol, γ-curcumene, zingiberene, β-bisabolene 등이 검출되어 주요 향기성분임을 확인할 수 있었다. 또한 감국, 국화 및 구절초의 향기추출물에 대한 전자공여능을 DPPH법으로 측정한 결과 1 g/mL의 농도에서 각각 30.57, 46.36 및 51.72%로 나타내어 구절초 추출물이 항산화활성이 가장 높은 것으로 나타났다. 또한 총항산화력을 ABTS법으로 측정한 결과 각각 34.99, 35.31 및 38.48 ㎎ AEAC/g으로 나타내어 전자공여능과 마찬가지로 구절초가 항산화활성이 가장 높은 것으로 나타났다. 이러한 이유는 구절초가 camphene, 1,8-cineole, camphor, germacrene D, myrtenol 등의 성분이 감국이나 국화보다 다량 함유되어 있어 항산화활성이 높게 나타난 것으로 생각된다.

Camphene

Chrysanthemum morifolium

Camphor

ABTS

Germacrene D

Terpene

10.3746/jkfn.2008.37.6.805

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Citations (25)

Quality Characteristics of Korean Traditional Wines with Puffed Sorghum

Journal of the Korean Society of Food Science and Nutrition (2015)

Hyun‐Ju Eom Yeon Jeong Jeong A Reum Lee Jae-Gwan Noh Yee Gi Kim

본 연구는 생리활성이 풍부하여 기능성은 있으나 대중화되지 않은 팽화수수를 발효주 제조 시 첨가하여 이화학적, 생리활성 및 관능적인 특성을 조사하였다. 발효주 제조 결과 pH는 발효가 일어나는 동안 약간 낮아지는 경향을 나타내었다. 총산은 pH 감소 양상과 유사하게 발효가 진행될수록 증가하는 것으로 나타났다. 발효주의 환원당 측정 결과 팽화수수 첨가량에 따라 초기 환원당은 높았으나 발효가 진행되면서 감소하며 비슷하였고, 대조구보다 약간 높은 값을 나타내었다. 특히 증자한 수수를 첨가한 발효주는 발효 마지막 날 환원당이 거의 존재하지 않았다. 발효주의 알코올 농도 변화는 대조구 16.8%와 비슷하게 나타나 팽화수수 25%에서 16.5%로 나타났다. 팽화수수 첨가량에 따른 유의적인 차이는 없었다. 발효주의 색도를 분석한 결과 명도의 경우 생수수 첨가 발효주가 가장 높은 L값을 나타냈고, 반면에 대조구에서 가장 낮은 값을 나타냈다. 항산화 활성 분석 결과 수수를 첨가한 발효주가 대조구에 비해 약 4배 이상 우수한 결과를 나타냈고, 팽화수수의 첨가량이 증가할수록 항산화능도 우수하였다. 발효주의 혈당강하능 또한 대조구 27.39%에 비해 팽화수수를 첨가한 발효주가 42.30~55.28%로 높았고, 팽화수수 첨가량이 많을수록 혈당강하능이 높다는 결과를 얻었다. 마지막으로 발효주의 관능평가 결과 팽화수수 25%와 50%를 첨가한 발효주가 전체적인 기호도면에서 가장 우수한 결과를 나타내었다.

10.3746/jkfn.2015.44.8.1219

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아로니아즙을 첨가한 조청의 품질특성

Hyun-Ju Eom Hui Rim Park Eunsol Cho Nu Ri Kwon Hyang-Sik Yoon

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Relationship between exterior environment and quality characteristics of the traditional Gochujang produced in 2018 by eight regions in Korea

Korean Journal of Food Preservation (2019)

Seung-Yeon Baek Na-Young Gil Myeong-Hui Han Heui-Yun Kang Ha-Yeon Lee

The objective of this study was to investigate the quality and environment properties of traditional Gochujang produced by 56 rural farms in 8 regions of Korea for evaluating the relationship between the components and environmental factors. Based on the regional means at the initiatory and after fermentation, the ranges of moisture content, salinity, pH, and acidity of Gochujang were determined to be from 46.87±7.09% to 43.80±7.17%, from 7.52±2.21% to 8.53±2.57%, from 5.01±0.30 to 4.63±0.34, and from 1.13±0.50% to 1.43±0.58%, respectively. The mean contents of reducing sugar and amino-type nitrogen were from 16.46±7.63% to 20.48±7.57% and from 140.06±78.00 mg% to 198.68±87.11 mg%, respectively. Hunter color values (L, a, and b) of Gochujang were from 26.16±9.27 to 22.49±9.02, from 21.87±6.31 to 20.14±7.58, and from 19.43±11.94 to 19.18±12.06, respectively. Total aerobic number was increased from 6.50±1.29 log CFU/g to 8.15±0.88 log CFU/g, while the fungal number was steadily decreased after fermentation. Next generation sequencing analysis to investigate the microbial communities revealed that the dominant bacteria in Gochujang belong to the phyla of Firmicutes and Cyanobacteria. Similarly, Aspergillus spp. of the phylum Ascomycota was the predominant fungi in traditional Gochujang. Finally, according to principle component analysis of the relationship between the quality and environmental properties of Gochujang, the contents of amino-type nitrogen, salinity, titratable acidity, and reducing sugar had strong correlations with exterior humidity. These results also suggest that the quality of traditional soybean sauces can be controlled by exterior environmental change.

10.11002/kjfp.2019.26.7.745

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Citations (8)

Physicochemical and Flavor Characteristics of Doenjang in Chungbuk Provinces during Fermentation

The Korean Journal of Food And Nutrition (2019)

Hyang-Sik Yoon Sang Hee Lee Hye Jeong Kang Hyun‐Ju Eom Young Ho Kim

10.9799/ksfan.2019.32.6.687

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Quality Characteristics and Antioxidant Activity of Sulgidduk Supplemented with Black Doragji Extracts

The Korean Journal of Food And Nutrition (2019)

Hyang-Sik Yoon Hye Jeong Kang Hyun‐Ju Eom Young Ho Kim

10.9799/ksfan.2019.32.6.696

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Nutritional Components and Physiological Activity of Centella asiatica Cultured in Chungju by Drying Method

The Korean Journal of Food And Nutrition (2021)

Hyun‐Ju Eom Hyun-Young Shin Yeong Mi Ji Nu Ri Kwon Hyang-Sik Yoon

Centella

10.9799/ksfan.2021.34.2.165

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Strain Selection of Psychrotrophic Leuconostoc mesentroides Producing a Highly Active Dextransucrase from Kimchi

Korean Journal of Food Science and Technology (2002)

Hyun‐Ju Eom Seo Dongmi Hyang-Sik Yoon Hee-Bong Lee Nam‐Soo Han

Leuconostoc mesenteroides, the major bacterium in the initial phase of lactate-fermentation in kimchi, produces lactic acid, acetic acid, mannitol, and . It also secrets dextransucrase, which catalyzes the transfer reaction of glucose from sucrose to maltose, synthesizing mainly panose (, a probiotic oligosaccharide. To use the strain as a starer culture to produce high amount of panose during kimchi fermentation, we screened psychrotrophic strains showing fast growth rate at low temperature among the isolates of Leuconostoc sp. and selected two strains showing high dextransucrase activity. The strains were identified as Leuconostoc mesenteroides, which can be used as function added-starters for lactate-fermented foods.

Dextransucrase

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