Earticle

소맥분(小麥粉), 보리가루, 고구마가루, 감자가루, 탈지대두분(脫脂大豆粉)을 적의혼합(適宜混合)한 여러 가지 복합분(複合粉)에 그 제면적성(製麵適性)을 개선(改善)함과 동시(同時)에 영양향상(營養向上)을 목적(目的)으로 미역가루의 추출액(抽出液)을 첨가(添加)하여 상법(常法)에 따라 제면(製麵)한 풍건면(風乾麵)과, 이때 만들어진 생면(生麵)을 다시 기름튀김한 튀김면(麵)들의 조리(調理) 시험(試驗)과 texturometer에 의한 조직(組織) 특성(特性) 및 관능검사(官能檢査)(수응력(受應力) 조사(調査))를 실시한 결과(結果)는 다음과 같다. (1) 소맥분(小麥粉)과 보리가루를 5 : 5로 혼합(混合)한 복합분(複合粉)에 1% 또는 2%의 미역가루를 추출액(抽出液)을 첨가(添加)하여 제면(製麵)한바, 그 조리(調理) 시험(試驗)과 조직(組織) 특성(特性)및 수응력(受應力)이 표준면(標準麵)과 비슷하여 좋은 효과(效果)를 보였다. (2) 소맥분(小麥粉)과 보리가루에 탈지대두분(脫脂大豆粉)을 혼합(混合)하여 만든 면(麵)은 미역가루에 의한 결착성(結着性) 개선(改善) 효과(效果)가 낮고, 여기에 고구마가루나 감자가루를 혼합(混合)하여 만든 면(面)에서는 미역가루의 효과(效果)가 인정된다. (3) 소맥분(小麥粉)에 보리가루, 고구마가루, 감자가루를 30%~70%수준(水準)으로 혼합(混合)한 복합분(複合粉)으로 1%의 hyroxypropyl methyl cellulose(Methocel)을 첨가(添加)하여 만든 생면(生麵)으로 기름튀김면(麵)을 제조(製造)하면 고구마, 감자 튀김면(麵)에 있어서 흡유량(吸油量)이 다소(多少) 증가한다. (4) 상기(上記) 튀김면(麵)들은 조리(調理) 특성(特性)이나 조직(組織) 특성(特性)에 있어서 약간(若干)의 차이(差異)가 있다해도, 관능검사(官能檢査) 결과(結果)는 모두 표준면(標準麵)과 유의차(有意差)가 없다.

A supplemental effect of Undaria Pinnatifida extract on the composite flour prepared from a blend of wheat, barley, sweet potato, potato, and defatted soybean flours was studied in terms of binding properties, cooking test, and sensory analysis. Dry noodle of the composite flour was made by the conventional method and air dried. Instant noodle was prepared in a hot vegetable oil bath after the noodle was made. The standard was made of wheat flour only. 1. The noodle prepared with composite flour (wheat flour : barley flour, 5 : 5) and Undaria Pinnatifida extract (1 or 2%) showed same results of cooking and sensory tests as well as properties of texture as the standard. 2. The mixture of wheat, barley and defatted soybean flour (10%) had a less efficient binding capacity with Undaria Pinnatifida extract. The binding effect was, however, significantly improved with the wheat and barley flour mixture with either sweet potato or potato flour. 3. The instant noodle prepared with the composite flour (either barley, or sweet potato, or potato was mixed with wheat flour up to 70% separately) and hydroxypropyl methyl cellulose (1% as final) showed the higher oil absorption and the sensory results were the same as the standard. Nevertheless, the binding properties and cooking quality were less efficient.

재래신미종(在來辛味種) 녹숙(綠熟) 고추의 추숙(追熟)에 따른 2-chloro ethyl phosphonic acid capsaicin생합성(生合成)의 sub strate인 phenylalanine의 처리효과(處理效果)를 검토(檢討)코저 color score, 고추 공포부(空胞部)의 O₂와 CO₂, 과피부(果皮部)의 total carotenoid, β-carotene, 전당(全糖), 유리환원당(遊離還元糖) 및 capsaicin의 함량변화(含量變化)를 측정(測定)한 결과(結果)는 다음과 같다. 1. ethephon 500ppm의 처리(處理)는 control구(區)에 비(比)하여 현저한 착색촉진(着色促進)의 효과(效果)를 볼 수 있었으며 특히 약(約) 20%의 적변불가(赤變不可)의 고추를 적변가능(赤變可能)케 하였다. 2. 추숙기간중(追熟期間中) 고추 공포부(空胞部)의 gas조성(組成)은 control 구(區)에서는 O₂의 함량(含量)이 증가(增加)하는 시기(時期)에 color score가 증가(增加)하였으며, 반대(反對)로 ethephon 처리구(處理區)에서는 color score가 급증하는 시기(時期)에 O₂의 함량(含量)이 저하(低下)하였다. 3. 추숙(追熟)에 따른 전당(全糖) 및 환원당(還元糖)의 변화(變化)는 처리구(處理區) 다같이 현저히 감소(減少)하였고, total carotenoid 함량(含量)은 ethephon 처리(處理)로서 약(約) 50%가 증가(增加)하였으며, β-carotene은 약(約) 2배(培)의 증가를 보였다. 4. 처리별(處理別) capsaicin의 함량변화(含量變化)는 ethephon처리(處理)로서 약(約) 20%의 증가(增加)를 볼 수 있었고, substrate인 phenylalanine의 단독 처리(處理)는 그 효과(效果)가 나타나지 않았으나, ethephon과 동시(同時) 처리(處理)함으로써 다소(多少)의 효과(效果)를 인정(認定)할 수 있었다.

The physiological and chemical investigations to explain the after-ripening processes in got green pepper fruit were carried out by treating the fruit with ethephon either alone or with phenylalanine. The studied metabolic changes in fruit during after-ripening period was carbon dioxide and oxygen concentration in interior of the pepper fruit, total carotenoid, β-carotene, total sugar, and free reducing sugar in pepper fruit. These metabolic changes were explained inrelation to the color enhancement judged by the color score to explain the after-ripening processes. Ethephon treatment at 500 ppm significantly accelerated color enhancement as compared to the control and further ethephon treatment increased the number by 20 percent which was not possible in control during same after-ripening period. The oxygen concentration in interior of the pepper fruit during after-ripening period was increased in control when the color score (color enhancement) increased rapidly. However, with ethephon treatment, the oxygen concentration was decreased when the color score increased. Although total and free reducing sugar content were decreased during the after-ripening period total carotenoid and β-carotene content was increased by 50 and 200 percent, respectively, over control. Also the capsaicin contents was increased by 20 percent by ethephon treatment over control. Although phenylalanine treatment did not affect the capsaicin content, capsaicin content tended to be increased by phenylalanine treatment when treated with ethephon. Acknowledgements: This work was supported by funds from Korean Traders Scholarship Foundation.

성분이 동일한 S회사 제품 간장을 30℃, 15℃, 5℃로 각각 달리하여 밀봉과 개봉 방치상태로 1년이상 보존하면서 경시적으로 성분의 변화 및 미생물의 동태를 관찰하고 동시에 기타 시판제품간장 중에 생육하는 미생물을 계측한 결과는 아래와 같다. (1) 총질소, 색도, 비중, 식염의 함량은 보존기간의 경과에 따라 증가현상을 나타냈으며 고온도 (30℃, 15℃), 개봉방치 상태에서는 저온도(5℃) 밀봉방치 상태에 비하여 증가현상은 현저 하였다. (2) 제품간장 보존중의 pH 및 완충능의 변화는 거의 인정할 수 없었다. (3) 알콜 및 당분은 보존기간의 경과에 따라 감소하는 경향이었으며 특히 알콜은 개봉상태에서는 13개월 경과후에 전시험구 공히 검출되지 않았으며 밀봉 역시 13개월경에는 전함량의 1/2이상이 소실되었다. (4) 제품간장 1ml중에 생육하는 일반 세균수는 살균 전 96만개 정도에서 살균직후 1,060개정도로 감소되었고, 그후 저장 13개월경까지 통산 10²~10³정도의 출현을 보였으며 내염성세균수는 살균전 38만개 정도에서 살균직후 127개 그후 통산 10²이하였다. (5) 제품간장 1ml중에 생육하는 곰팡의 포자수는 살균전 3억 2천만, 살균직후, 저장 13개월경까지 경시적으로 10~10²정도였다. (6) 제품간장중에 생육하는 세균의 수는 보존기간의 경과에 따라 약간 감소하는 경향을 나타냈고 고온도, 개봉상태에서는 저온도, 밀봉상태 보다도 생존하는 균수는 감소되었다. (7) 시판제품간장 1ml중에 생육하는 효모 및 세균수는 제조원에 따라 다양하나 10~10³의 출현을 보였다. (8) 보존기간의 경과에 따른 제품간장의 관능시험 결과 저온도, 밀봉상태에서는 품질의 안전성을 유지 하였으나 고온도 개봉상태에서는 다소 불량한 편이었다.

This experiment was carried out to investigate the chemical composition and microflora of soy sauce during storage under the different temperature. The results obtained are as follows. (1) Total nitrogen, color density, specific gravity and sodium chloride concentration of soy sauce showed a increasing tendency in the progress of storage period. Open-storage state at 30℃ and 15℃ were responsible to the increase of components as compare with close-storage state at 5℃. (2) pH and buffer action were not almost changed during the storage. (3) Alcohol and sugar contents of soy sauce showed a decreasing tendency in the process of storage period, especially in the case of open state alcohol being almost disappeared within 11 months in all groups. (4) The number of common bacteria in one ml of soy sauce were counted as 96×10⁴ before pasteurization and 10³ after pasteurization. The osmophilic bacteria was counted as 38×10⁴, 10² after pasteurization. (5) The spore number of mold in one ml of soy sauce were counted 32×10 before pasteurization, 58 after pasteurization and 10 to 10² in the progress of storage period. (6) The bacteria number of soy sauce were somewhat decreased with the passing, of the time. The group of high temperature and open state were more notable than low temperature and close state.

한우(韓牛)의 round muscle에 papain을 처리(處理)하여 유연성(柔軟性) 관계(關係)를 penetrometer로 측정(測定)한 결과(結果)는 다음과 같다. 1. Penetrometer에 의하여 육(肉)의 유연성(柔軟性)을 측정(測定)하는 방법(方法)은 상관관계(相關關係)가 인정(認定)된다. (p<.05) 2. 효소(酵素) 처리(處理) 농도(濃度)의 증가(增加)에 따라 penetration value도 비례(比例)해서 증가(增加)하였다. 3. 근섬유(筋纖維)에 대해서 longitudinal section과 cross section의 penetration value는 현저한 차(差)가 인정(認定)되었다. 5. longitudinal section과 cross section 모두 0.05% 효소첨가(酵素添加)에서 유연성(柔軟性)의 증가율(增加率)이 가장 높았으며 0.1%의 효소(酵素) 첨가(添加)와는 유의차(有意差)가 인정(認定)되지 않았다.

Round muscle of Korean cattle treated with papain were examined the tenderness relation by use of penetrometer which results were indicated as follows. 1. Measuring method of tenderness effect in bovine muscle was acknowledged that there are correlation by using penetrometer (p<.05) 2. Penetration value were also proportional increased according to increasing of enzyme concentration. 3. It was acknowledged as considerable difference in penetration value cf longitudinal and cross section against muscle fiber. 4. In the case of 0.05% enzyme addition, there are extremely high increasing rate of tenderness in longitudinal and cross section but it was not acknowledged as significant difference in 0.1% of enzyme concentration.

국내에서 새로이 보급된 Indica형 장려품종인 통일미(統一米)와 Japonica형 재래장려품종인 진흥미(振興米)의 취반기호특성(炊飯嗜好特性)을 비교, 검토한 결과는 다음과 같다. 통일미는 진흥미와 비교할 때 취반시(炊飯時) 같은 가수율(加水率)에서 4~6% 더 많은 수분을 흡수하였고 항상 높은 hardness를 나타내었으며 같은 hardness를 유지하기 위하여 20% 더 많은 가수율(加水率)을 요구하였다. texture특성치(特性値)중 hardness의 역수(逆數)로 부터 취반시(炊飯時) 최적가수율(最適加水率)을 구한 바 통일미는 140%, 진흥미는 120%이었다. 미반(米飯)의 호화도(糊化度)는 노화도(老化度)를 효소소화법( 酵素消化法), 요오드정색법(呈色法), texture측정법에 의하여 측정한 결과, 같은 가수율(加水率)에서 통일미는 진흥미보다 항상 낮은 호화도(糊化度)를 나타낸 반면 노화도(老化度)는 약간 떨어지는 경향이 있었다. 미분(米粉)의 amylogram 특성(特性)을 보면 통일미는 진흥미에 비하여 호화개시온도(糊化開始溫度)는 높은 반면 최고 점도(粘度)와 breakdown은 낮은 값을 나타내었다.

Cooking and eating qualities of two rice varieties in Korea, an Indica type 'Tongil' and a Japonica type 'Jinheung', were investigated to compare each other. Cooked rice of Tongil variety absorbed 4~6% more water at the same water-to-rice ratio, showed higher mechanical hardness and needed 20% higher water-to-rice ratio to maintain the same hardness as compared with Jinheung variety. Optimum water-to-rice ratios in cooking were shown to be 140% for Tongil and 120% for Jinheung as judged from the reciprocal hardness scale among textural parameters of cooked rice. When the degrees of gelatinization and retrogradation were determined from enzymic digestion, iodine colorimetric method and textural parameters, Tongil variety showed lower degrees of gelatinization and retrogradation than Jinheung variety did. Tongil variety exhibited a higher gelatinization temperature and lower maximum viscosity and breakdown in the amylograms of the rice powder than Jinheung variety did.

Meat tenderness is one of the most important factors in meat products because it plays a major role in the palatability of meat. To get information on the role of commercial meat tenderizer, the tenderizing ability of commercial meat tenderizer was measured with various substrates. The results obtained are as follows. 1. Content of crude protein in a commercial meat tenderizer was 4.9%. 2. Optimum temperature for proteolytic activity of meat tenderizer was 60~70℃. 3. Maximal activity of proteinase was obtained at pH 6~7. 4. Proteolytic enzyme was activated by KCN, NaCN, EDTA. Thus, it was concluded that protease system of commercial meat tenderizer composed of plant origin proteinases. 5. Proteinase activity was completely inhibited by 10mM of N-Ethylmaleimide. 6. Commercial meat tenderizer showed stronger proteolytic activity on casein than on the water soluble fraction of meat protein, whereas it hydrolyzed the myofibrillar protein less efficiently.

Aspergillus usamii shirousamii U₂균(菌)의 극식배양에 의한 유기산 및 당화효소생성에 미치는 영향에 대하여 실험한 결과는 다음과 같다. 1) 공시항균제(供試抗菌劑)중 일정한 농도(濃度)의 nitrofurazone과 AF₂의 첨가(添加)에 의하여 유기산과 당화효소(糖化酵素)의 생성이 촉진되었다. 2) 유기산의 생성은 밀가루에 AF₂10ppm 용액을 50% 첨수(添水)한 배지에서 가장 좋았다. 3) 당화효소(糖化酵素)의 생성은 밀기울에 nitrofurazone 100~500ppm 용액을 100% 첨수(添水)한 배지에서 가장 양호하였다.

The effects of various antimicrobial agents on the production of organic acid and saccharifying amylase by Aspergillus usamii shirousamii U₂ were studied and the results are as follows. 1) The production of organic acid and saccharifying amylase was stimulated by using optimum amounts of nitrofurazone and AF₂ among several antimicrobial agents. 2) Wheat flour medium containing 50% volumes of 10 ppm AF₂ solution gave the maximum yield of organic acid. 3) Wheat bran medium containing 100% volumes of 100~500ppm nitrofurazone solution gave the maximum yield of saccharifying amylase.

포도과즙(果汁), 산유(酸乳), 설탕을 주원료로하여 포도과즙(果汁) 혼합음료를 제조하고 동(同) 음료의 보존성을 검토하여 다음과 같은 결과를 얻었다. 1) 포도과즙(果汁) 산유(酸乳) 혼합음료는 과즙(果汁)중의 colloid와 유(乳)단백질의 결합에 의하여 응집 침전물을 형성하며 가열살균에 의하여 침전물의 형성이 촉진된다. 2) 원료과즙(果汁)의 pectin함량은 제품의 안전성에 직접적으로 관계되며 과즙(果汁)중의 pectin함량은 제품의 안전성에 직접적으로 관계되며 과즙(果汁)중의 pectin함량이 2.5mg% 이하일 때 과즙 10~20% 혼합시에 있어서도 응집 침전물의 형성을 방지할 수 있다. 3) pectin분해효소로써 처리한 투명과즙(果汁)을 사용하여 제조한 혼합음료는 85℃ 20분간의 가열살균으로 응집 침전물이 형성되지 않으면 장기간의 저장이 가능하다.

The acid milk containing grape juice was prepared from natural grape juice, acid milk and sugar as raw materials, and the stability of the drink was studied. The following results were obtained. 1. The milk mixed with natural grape juice formed coagulated precipitate by coupling of the colloidal materials in the juice with the milk protein and the formation of precipitate was accelerated by pasteurization. 2. The pectin in natural grape juice was affected on the stability of the product, and the stability increased with decrease in the content of pectin. When the content of pectin in natural grape juice was lower than 2.5mg%, the precipitate was not formed in the drink containing 10 to 20% of the juice. 3. The acid milk drink containing the natural grape juice treated with pectinase, not formed precipitate by pasteurization at 85℃, for 20 minutes and can be preserved for long term.