외식업체 한우 이용 실태조사를 통한 저지방 부위 한우 이용 메뉴 개발

정희선,주나미,윤지영,Jeong, Hee-Sun,Joo, Nami,Yoon, Ji-Young 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.4

The purpose of this study was to analyze Hanwoo usage in restaurants and to develop menus of lean cut Hanwoo. Restaurant served customers Hanwoo menus, with the exception of broiled or roasted meat, mainly to provide various menus to customers (4.14), due to customer needs (3.87) and utilizing stocks (3.59). On the other hand, the reason for not providing Hanwoo menus, with the exception of broiled or roasted meat was manpower shortage (3.63), lack of popularity (3.58), low profit (3.29), preservation of Hanwoos' original flavors (3.28) and complex cooking methods (3.22). Concomitantly, the restaurant owners' intentions to apply new menus with lean cut Hanwoo was 73.4%, showing an interest in developing new menus and recipes using lean cut Hanwoo suitable to the changing owner awareness of customer health and trends. This study has established a standard for developing cooking methods and developed menus according to classified recipes for lean cut Hanwoo, based on the survey of restaurants' current status of using Hanwoo and the owners' opinions. 20 menus using lean cut Hanwoo (rump or shank) were developed by $1^{st}$ and $2^{nd}$ cooking experiments, and in-depth interview of experts-groups. Of these, 12 menus suitable for the restaurant were finally selected based on the results of consumer's evaluation using JARS. Structured recipe flow diagram and recipe instructions were developed for future semi-processed or processing foods. Diverse recipe methods using lean cut Hanwoo were obtained from the study, however aggressive public relations work is required for promoting the developed menus.

학교급식의 한우 이용실태 조사 및 저지방 한우 부위를 이용한 학교급식 메뉴 개발

정희선,이태남,윤지영,Jeong, Hee Sun,Lee, Tae Nam,Yoon, Ji Young 한국식품영양학회 2013 韓國食品營養學會誌 Vol.26 No.4

The purpose of this study is to analyze Hanwoo usage in school foodservices and to develop menus of lean cut Hanwoo. As a result, satisfaction of students, parents and teachers all increased regardless of school type after using Hanwoo. The high price compared to other meats (3.98) was the biggest difficulty for using lean cut Hanwoo followed by reduced taste preferences (2.84), lack of parent awareness (2.67) and lack of appropriate cooking facilities (2.13). According to the survey on how to increase the usage of lean cut Hanwoo, improvement of meat tenderness (3.80), development of various sauces (3.74) and development of seasoning for existing menu (3.61) were identified as major necessities. This analysis of Hanwoo utilization in school foodservice was used to develop menus of lean cut Hanwoo. The menu was particularly developed to overcome the supply-demand imbalance of different cuts. For the menu development process, potential Hanwoo utilization in school foodservice, cooking method, and diverse taste were considered. In order to evaluate the applicability in school foodservice, JARS was used and the final eight menus were selected. For the selected menu, a nutrition analysis was conducted. Further, systematic recipes with a mixing ratio;product process description and a simplified product process were also developed.

첨단범죄 능가한 '법과학'

정희선,Jeong, Hui-Seon 한국과학기술단체총연합회 2004 과학과 기술 Vol.37 No.7

여성결혼이민자의 개인특성 및 푸드네오포비아 정도에 따른 한식에 대한 정보인지 수준 및 인식, 친밀도에 관한 차이 연구

정희선,윤지영,Jeong, Hee-sun,Yoon, Ji-young 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.2

Purpose: This study aims to investigate and explain the influence of personal characteristics on female immigrants' perception and attitude towards the Korean food culture. Methods: Exploratory research was performed by conducting a self-administered survey. A purposive sampling method was used to recruit 289 participants to determine their level of information awareness, perception and familiarity with Korean food culture. Results: Female immigrants' mean FNS score was 3.70. FNS score decreased in women from Northeast Asia, women who received higher education, and in urban women. The level of information awareness of Korean Food culture was 3.47, which was above average. Women from Southeast Asia had a higher level of awareness about cooking methods and table setting. Females living in the countryside and those who had lived for more than 7 years in Korea had higher levels of information awareness than other groups. Women from Southeast Asia perceived that Korean food is spicy; on the other hand, women from Northeast Asia discerned that Korean food is pungent and is prepared scientifically. The neophilic group more positively recognized Korean foods based on taste and nutritional value than did the neophobic group. Subjects living in the countryside were more likely to evaluate nutritional value, scientific aspects and artistry higher. The research also found that the neophilic group and immigrants who had lived for more than 7 years in Korea were significantly correlated with the familiarity with Korean food culture. Conclusion: The findings provide an initial step towards developing a customized education program for female marriage immigrants to adapt and to become familiar with Korean food culture with a comprehensive understanding of personal traits for accepting a new food culture.

인삼.산양삼.자연산 산삼의 ginsenoside 함량 분석 및 홍삼화 후의 변화 관찰

정희선,임청산,차배천,최석호,권기록,Jeong, H.S.,Lim, C.S.,Cha, B.C.,Choi, S.H.,Kwon, K.R. 대한약침학회 2010 Journal of pharmacopuncture Vol.13 No.1

Objectives: The aim of this experiment is to provide an objective differentiation of cultivated ginseng, cultivated wild ginseng, and wild ginseng through component analysis, and to know the change of ginsenoside components in the process for making red ginseng. Methods: Comparative analysis of ginsenoside $Rb_1,\;Rb_2$, Rc, Rd, Re, Rf, $Rg_1,\;Rg_3,\;Rh_1$ and $Rh_2$ from the cultivated ginseng 4 and 6 years, cultivated wild ginseng, and wild ginseng were conducted using High Performance Liquid Chromatography(hereafter HPLC). And the same analyses were conducted in the process of red ginseng. Results: 1. For content comparison of ginsenoside $Rb_1$, Rc, Rd, Rf, $Rg_1$ and $Rh_1$, wild ginseng showed high content, followed cultivated ginseng 4 and 6 years, cultivated wild ginseng showed low content than any other samples. 2. For content comparison of ginsenoside $Rb_2$ and Re, cultivated ginseng 4 years showed high content, followed wild ginseng and cultivated ginseng 6 years, cultivated wild ginseng showed low content than any other samples. 3. For content comparison of ginsenoside $Rg_3$, wild ginseng and cultivated wild ginseng were only showed low content. 4. For content comparison of ginsenoside $Rh_2$, cultivated wild ginseng was only showed low content. 5. In the process of red ginseng, ginsenoside $Rb_1,\;Rb_2$, Rc, Rd, $Rg_3$ and $Rh_1$ were increased, and ginsenoside Re and $Rg_1$ were decreased in cultivated wild ginseng. 6. In the process of red ginseng, ginsenoside $Rg_3$ and $Rh_1$ were increased, and ginsenoside $Rb_2$, Rc, and Re were decreased in cultivated ginseng 4 years. 7. In the process of red ginseng, ginsenoside $Rb_1,\;Rb_2$, Rf and $Rh_1$ were increased, and ginsenoside Rc and Rd were decreased in cultivated ginseng 6 years. Conclusions: Distribution of ginsenoside contents to the cultivated ginseng, cultivated wild ginseng, and wild ginseng was similar and was not showed special characteristics between samples. And the change of ginsenoside to the process of red ginseng, cultivated ginseng and cultivated wild ginseng were showed different aspect.

생체시료 중 약물검출에 대하여

정희선,Jeong, Hui-Seon 한국분석과학회 1992 분석과학 Vol.5 No.1

HPLC-UVD를 이용한 건강기능식품에서 클로로겐산과 카페인 동시분석법 최적화 및 적용성 검증

정희선,이세윤,김규헌,이미영,최정호,안정선,오재명,권광일,이혜영,Hee-Sun Jeong,Se-Yun Lee,Kyu-Heon Kim,Mi-Young Lee,Jung-Ho Choi,Jeong-Sun Ahn,Jae-Myoung Oh,Kwang-Il Kwon,Hye-Young Lee 한국식품위생안전성학회 2024 한국식품위생안전성학회지 Vol.39 No.2

본 연구는 그린커피빈추출물이 「건강기능식품의 기준 및 규격」에 추가로 등재될 경우를 대비하여 표준화된 클로로겐산 시험법을 설정하고, 카페인이 동시 분석되도록 최적화하는 연구를 진행하였다. 최적화된 시험법을 마련하기 위해 기기분석 및 전처리 조건을 비교·분석하여 클로로겐산과 카페인을 30% 메탄올 추출하여 인산용액과 인산 함유 아세토니트릴으로 액체크로마토그래프를 통해 330 nm, 280 nm에서 분석하도록 시험법을 설정하였다. 시험법 밸리데이션 결과, 직선성 정량범위 내에서 상관계수(R²) 0.999 이상의 유의수준을 보였고, 클로로겐산과 카페인 검출한계는 0.5와 0.2 ㎍/mL, 정량한계는 1.4와 0.4 ㎍/mL로 나타났다. 정밀도와 정확도 결과는 AOAC 밸리데이션 가이드라인를 통해 적합함을 확인하였고, 클로로겐산 및 카페인 동시분석법을 최종적으로 마련하였다. 또한, 시제품과 유통제품을 통해 제형별 적용성 검토하여 클로로겐산과 카페인을 동시에 정량 가능한 시험법임을 재확인하였다. 최적화된 시험법은 클로로겐산을 함유한 건강기능식품 품질관리에 대한 신뢰성을 더 높일 것으로 본다. In this study, we analyzed chlorogenic acid indicator components in preparation for the additional listing of green coffee bean extract in the Health Functional Food Code and optimized caffeine for simultaneous analysis. We extracted chlorogenic acid and caffeine using 30% methanol, phosphoric acid solution, and acetonitrile-containing phosphoric acid and analyzed them at 330 and 280 nm, respectively, using liquid chromatography. Our analysis validation results yielded a correlation coefficient (R²) revealing a significance level of at least 0.999 within the linear quantitative range. The chlorogenic acid and caffeine detection and quantification limits were 0.5 and 0.2 ㎍/mL and 1.4, and 0.4 ㎍/mL, respectively. We confirmed that the precision and accuracy results were suitable using the AOAC validation guidelines. Finally, we developed a simultaneous chlorogenic acid and caffeine analysis approach. In addition, we confirmed that our analysis approach could simultaneously quantify chlorogenic acid and caffeine by examining the applicability of each formulation through prototypes and distribution products. In conclusion, the results of this study demonstrated that the standardized analysis would expectably increase chlorogenic acidcontaining health functional food quality control reliability.

Polyethyleneimine-응축 BMP-2 발현 유전자를 이용한 골형성 효과

정희선,김경화,박윤정,김태일,이용무,구영,류인철,이동수,이승진,정종평,한수부,설양조,Cheong, Hee-Sun,Kim, Kyoung-Hwa,Park, Yoon-Jeong,Kim, Tae-Il,Lee, Yong-Moo,Ku, Young,Rhyu, In-Chul,Lee, Dong-Soo,Lee, Seung-Jin,Chung, Chong-Pyoung,Han, 대한치주과학회 2007 Journal of Periodontal & Implant Science Vol.37 No.4

Naked DNA and standard vectors have been previously used for gene delivery. Among these, PEI can efficiently condense DNA and has high intrinsic endosomal activities. The aim of this study is to investigate whether the cationic polycation PEI could increase the transfection efficiency of BMP expressing DNA using a vector-loaded collagen sponge model. BMP-2/pcDNA3.1 plasmid was constructed by subcloning human BMP-2 cDNA into the pcDNA3.1 plasmid vector. PEI/DNA complexes were prepared by mixing PEI and BMP-2/pcDNA3.1 and the constructed complexes were loaded into the collagen sponges. In vitro studies, BMSCs were transfected with the PEI/BMP-2/pcDNA3.1 complexes from collgen sponge. The level of secreted BMP-2 and alkaline phosphatase activities of transfected BMSCs were significantly higher in PEI/BMP-2/pcDNA3.1 group than in BMP-2/pcDNA3.1 group (p<0.05). Transfected BMSCs were cultured and mineralization was observed only in cells treated with PEI/BMP-2/pcDNA3.1 complexes. In vivo studies, PEI/BMP-2/pcDNA3.1/collagen, BMP-2/pcDNA3.1/collagen and blank collagen were grafted in skeletal muscle of nude mice. Ectopic bone formation was shown in PEI/BMP-2/pcDNA3.1/collagen grafted mouse 4 weeks postimplantation, while not in BMP-2/pcDNA3.1 grafted tissue. This study suggests that PEI-condensed DNA encoding for BMP-2 is capable of inducing bone formation in ectopic site and might increase the transfection rate of BMP-2/pcDNA3.1. As a non-viral vector, PEI offers the potential in gene therapy for bone engineering.

한국의 유기농산물 생산의 지역적 분포 특성

정희선(Jeong Hui Seon) 한국지역지리학회 2003 한국지역지리학회지 Vol.9 No.3

본 연구에서는 한국의 유기농업의 문제점을 파악하고 앞으로의 개선 및 발전방향을 제시하기 위해 서구와 한국의 유기농업 발달과정, 한국의 유기농산물 인증제도와 생산의 특성, 전국의 유기농산물 생산의 지역적 분포 및 특성에 대해 살펴보았다. 우리나라의 유기농업은 1970년대에 형성된 유기농산물 생산ㆍ연구ㆍ소비단체를 중심으로 자생적으로 시작되었으나 국제적 표준에 맞는 `친환경농산물인증제`를 수립하여 제도적으로 수용한 것은 2001년 7월부터이다. 2002년 현재, 친환경농산물의 과반수가 저농약재배로 인증을 받았고, 화학비료와 유기합성농약을 전혀 사용하지 않은 유기재배농산물은 전체 농산물 가운데 0.2%로 극히 적은 비율을 점유한다. 작물별로는 채소류의 유기재배비율이 가장 높고, 과실류는 재배방법상의 어려움으로 아직 대부분이 저농약재배로 생산된다. 유기농가의 평균 경작규모는 0.8㏊로 관행농가의 1.39㏊에 비해 상대적으로 적은 규모이다. 유기농가 집중지역은 충청북도 괴산군과 같이 자생적인 유기농산물 생산ㆍ연구ㆍ소비단체들이 처음 결성된 지역이며, 경기도의 팔당상수원 보호구역과 같이 환경오염을 발생시키는 활동이 일찍부터 제한되었고 대도시 소비시장에 인접한 지역이다. 유기농업이 지역에 뿌리내리는데는 작부체계관리, 기술개발 및 이전, 마케팅, 사후서비스 등에서 유기농산물 생산ㆍ연구ㆍ소비단체들의 역할이 주요한 요인으로 작용한 것으로 보인다. 개방농정으로 농업의 고사 위기가 심화되고 있는 시점에서 지방자치단체들은 친환경농업을 지역특화산업화하기 위한 계획을 세우고 있는데, 친환경농업운동은 지역별 환경보전운동과 함께 추진되는 것이 바람직하다. This paper has examined the origin of organic farming, its development stages, its certification program, and its distributional characteristics in South Korea. Organic agriculture in South Korea originated in the late 1970s as several organic farmers associations started to be formed. However the certification of organic farm products, based upon the Codex guideline on organic produce as well as the FAO/WHO food standards was not institutionalized until the year 2001. A majority of organic products are currently certified as farm products grown with low chemical input. Vegetables grown without any chemical input occupy the large proportion of the certified produce, while fruits take the smallest. The average size of farms practicing organic agriculture is 0.88 hectare, smaller than the scale of conventional farms being 1.39hectare. These organic farms are concentrated in Gyeonggi, Chungcheongbuk, and Jeju Province, where organic farmers` associations, were first founded. The roles of those associations not only in developing and extending organic farming techniques but also in promoting organic agriculture to consumers were most critical in the regional development of organic farming. It would be desirable for local governments to promote organic farming in tandern with a whole environmental movement.

학교급식에서의 냉장,냉동 축,수산물 및 가공품 이용현황 및 관리실태 조사

정희선 ( Hee Sun Jeong ),윤지영 ( Ji Young Yoon ),배현주 ( Hyun Joo Bae ) 대한영양사협회 2007 대한영양사협회 학술지 Vol.13 No.4