조리중 쇠고기 부위별 곰국의 함유지질 및 지방산 조성의 변화

조은자 誠信女子大學校 1984 硏究論文集 Vol.19 No.-

The objective of the present study lies on comparison of total lipid, cholesterol and fatty acid patterens of Korean beef(Brisket, Ox-tail, and Small-intestine) before and during cooking by Gom-Guk boiling. Thirty-nine samples were determined by means of G.C. The results abtained were as follow; 1) The highest total lipid value among all meat samples was 70.34g% for Small-instestine. Content of total lipid in the boiled meat decreased during cooking, but it didn't in the boiled Brisket meat. The average total lipid content of Brisket, Ox-tail and Small-intestine soup was 5.12%, 0.18%, and 1.37% of the raw samples respectively. 2) The main fatty acids of Brisket, Ox-tail. small-intestine were C??. C??, C??, C?? and C??. percent of C?? and C?? of Ox-tail and Brisket increased significantly till 4hr's of cooking. 3) The ratio of unsaturated to saturated fatty acid in the meat and soup of Ox-tail and Brisket increased till 4hr's of cooking. The ratio of unsaturated to saturated fatty acid of Gom-Gok of all(meat and soup) increased till 2hr's of cooking 4) The highest total cholesterol value among all samples was 221mg% for small-intestine. The average ester content of raw samples was 6.7mg% of the total cholesterol. Total cholersercol content of all meat samples decreased till 2hr's of cooking signific-antly(percent of loss-Brisket 30%, Ox-tail 31%, small-intestine 10%), but showed irregular increase or decrease after 2hr's of cooking. 5) Total cholesterol content of soup was found trace and didn't show regular increase or decrease. percent of ester cholesterol in the Brisket soup increased a little during cooking.

바닥과 바닥마감재료에 대한 考察

趙銀子 新羅大學校 1975 論文集 Vol.3 No.-

1. As we all know but sometimes forget, floor get the greatest wear and the most dirt of any part of the house. In fully developed architecture, they contribute to the expressive character of the whole house. They can define and separate areas without benefit of walls, can suggest traffic patterns, and can be as dominant or subordinate as one wishes. 2. Flooring is generally of three kinds :natural materials such as wood, brick, tile, stone, or concrete. ;resilient flooring mainly vinyl, asbestos, asphalt and other tile or sheet goods ;and carpets 3. Applying the aims and principles of design to floors brings to mind both general and specific points. The expressive character and beauty of the material itself, its effect in the specific space for which it is being considered, and the relation of all the floors in a home to one another and to the whole house deserve careful thought 4. Getting suitable floors takes tims, but the dividends from wise planning are large.

정월음식을 통하여 본 최근의 식생활 동향

조은자 성신여자대학교 생활문화연구소 1987 生活文化硏究 Vol.1 No.-

The findings from this study may be summarized as follows: 1) The average percentage of eating special dishes on the New Year's Day and First Full Moon of the year(January 15th) was 96.4%. D'or-guk(New Year's special soup) is one of the most poplar dishes: more than 98% of people eat it on the occastion. Among 18 kinds 18 kinds of January special dishes, the following dishes were prepared and enjoyed by more than 90% of people: D'ok-guk, D'ok(Rice cake), Jon(pan fried fool), Na-mul(Cooked vegetable), Fresh fruits, Beverage, Kimchi(Pickles), O-gok-bab(Cooked cereals) and Soup. Cooking methods used in these special dishes were generally typical and traditional Korean cooking method. 2) The appearance frequency of food stuffs used in special dishes was 15,007 times in total, and they were composed of 45.95% for energy source, 20.52% for sources of body constituents, 30.37% for regulation of body function, and 3.16% of miscellaneous foods. Foodstuffs used appeared to be various according to the age, family structutr, family size, residential type, income and region. 3) The percentag of home made special dishes was 76.4% on the average, and J'on, Gui(Broiled food), J'im Na-mul and Kimchi were home made more than 90%. In the cases of P'yon-yuk(Boiled beef), Jok-ws(Sweetened desserts) and wine, they were perpared to order or obtained as ready-made goods, more than 44%, 67% and 55% respectively. 4) January dishes were kept in a refrigerator, a cool shade or a freezer, ane the average percentage of each storage method was 45.03%, 36.85% and 12.52% respectively. The storage method of January dishes varied avccording to the kinds and quantity of dishes. 5) The New Year's Day dishes were perpared for two day's edible quantity and the First Full Moonday dishes were prepared for one day on the average. The average expenditure for the New Year's Day dishes per person amounted to 12,292 Won, and the First Full Moonday dishes per person amounted to 7,388 Won. The average expenditure differed remarkably according to family structure, family size and region.

Curtain 布地의 物理的 性質에 관한 硏究

趙銀子 新羅大學校 1976 論文集 Vol.4 No.-

Desirable properties of curtains are stability, easy-care, good light resistance- especially under glass. In this paper, properties of certain fabrics was examined and analysed during Aug, 18, 1975, -oct, 11, 1975, and then had consumes do practical selection standard. The result abtained as follows; 1) Synthetic fabrics are generally good resistance of'Weathering. Especially po1yacryl fabrics are not changed by Weathering time 150 hours. 2) Weathering resistance is not affected practirally by thickness of fabrics. 3) The more color fasteness of cloth and depth of colors increas, the better Weathering resistance becomes.

추청벼의 현미와 백미의 저장에 따른 수분 흡수 특성

趙銀子 성신여자대학교 생활문화연구소 1989 生活文化硏究 Vol.3 No.-

Brown rice and milled rice of choo Chuncheongbyeo were stored at 4℃ and 25℃. The rice samples were evaluated each month(brown rice) and half month(milled rice) for changes of hydration at 30℃. 1) Brown rice reached at equilibium moisture content after 210 minuits while milled rice after 35 minuits at 30℃. In general, rices reached more slow at equilibrium moisture content(Emc) storage time increased. After 3 months of storage, milled rice stored at 4℃ reached slower at Emc than did brown rice and brown rice stored at 25℃ reached slower at Emc than did milled rice. 2) Milled rice hydrated at faster rate than brown rice and rices decreased in hydration rate with prolonged storage time. Storage of rices at 4℃ was higher in water absorption than at 25℃ and hydration rate of milled rice stored at 25℃ decreased sharply than brown rice. 3) The volume increases during soaking decreased as storage time prolonged and storage of rices at 25℃ decreased sharply than storage at 4℃. 4) The rate of volume increase of brown rice was greater than that of weight increase and reached faster at equilibrium volume(Ev) about 60 minuits than did at equilibrium moisture content during soaking. But, milled rice reached at equilbrium volume and equilibrium moistute content in almost same time. Rices reached faste at Emc than Ev as storage time and temperature increased, which was more pronounced at brown rice.

복분자 첨가 설기떡의 저장 중 품질 특성

조은자,양미옥,황지희,김운진,김민정,이미경,Cho Eun-Ja,Yang Mi-Ok,Hwang Chi-Hui,Kim Woon-Jin,Kim Min-Jeong,Lee Mi-Kyung 동아시아식생활학회 2006 동아시아식생활학회지 Vol.16 No.4

In order to develop a Bokbunja(Rubus coreanum Miquel) with natural & food applications, the effects of Bokbunja juice and wine on the physical, textural anti bacterial and sensory properties of sulgiduck were examined. Aw of Bokbunja sulgiduck(BS) decreased as storage time prolonged. Bokbunja juice sulgiduck(BJS) was higher than Bokbunja wine sulgiduck(BWS) in water activity. BJS and BWS showed low tendency in pH as additional level was high and storage time was prolonged. Hardness of the samples increased as the storage period increased, the samples exhibited a rapid increase after 24 hours of storage. BJS was lower significantly than those of none bokbunja after 6 hours of storage. Chewiness increased slowly to 12 hours. it appeared sudden decrease after 12 hours. Adhesiveness increase of the storage 24 hours it appeared. Springiness slowly reduced with the storage period, especially J4 was slowly reduced gumminess of the samples increased as the storage period. Cohesiveness increase of the slowly width for during the storage 12 hours, increase of the largest width was after save 12 hours. Color a and b values increased significantly, as storage time was prolonged. Total colony of all the BS increased. total colony of BWS decreased as additional level of Bokbunja wine. All the sensory characteristics indicated rapid decrease tendency after 12hr storage. BWS showed higher score than BJS in overall acceptability. BWS and BJS increased in color and flavor as additional level of juice and wine increased, while softness decreased as storage time was prolonged. BWS 3% showed highest score among all the BS through all storage time. BWS 3% was most excellent in sensory evaluation.

文獻 속에 나타난 포(脯)의 分析的 考察

조은자 성신여자대학교 생활문화연구소 2000 生活文化硏究 Vol.14 No.-

문헌속에 나타난 죽의 분석적 고찰

조은자,신혜승 한국식생활문화학회 1996 韓國食生活文化學會誌 Vol.11 No.5

In this study, the alteration of Jook was studied by analyzing and comparing ingredients of Jook appeared in the reference of cookbooks from 1611 to 1958. 121 kinds of Jooks were mentioned 371 times. The Jooks made only with grains, mostly Hin Jook (white Gruel) made of rice, were recorded 31 times in 10 kinds. Rice or processed rice appeared most (194 times) as main ingredients in Jooks other than Hin Jook. As for condiments, honey and sugar were mentioned 37 times, accounting for one third of the condiments recorded as used for Jooks. The basic ingredient of Jooks were rice, but mostly the Jooks were named after the subsidiary materials. Chinese medicinal ingredients were most among the subsidiary materials; 35 kinds of them were mentioned 73 times. As regards the ingredients of the Jook, the other ingredients were added to the grain ingredients between the 17th century and the 19th century whereas only grains were put into Jook during the 20th century.

강남콩의 저장에 따른 이화학적 성질 및 조리특성 변화

조은자 한국조리과학회 1991 한국식품조리과학회지 Vol.7 No.4

강낭콩 3품종(A=자색, B=모자이크, C=엷은 노란색)을 폴리에틸렌비닐로 포장하고 4°, 20°와 30℃에서 5개월간 저장하면서 수분흡수, 조리특성, 경도, 색도와 호화특성을 검토한 결과는 다음과 같다. 1. 침지중 강남콩의 무게와 부피는 시료 A가 가장 높은 증가율을 보였으며 4°와 20℃에 저장한 강남콩은 저장 5개월까지 저장전과 유의적인 차이가 없었으나 30℃에 저장한 강낭콩은 저장 3개월후부터 침지중 무게와 부피 증가율은 감소하는 경향이었다. 2. 100℃에서 47분간 조리한 강낭콩의 무게 증가율은 시료 A가 가장 높았고 4°와 20℃에 저장한 강남콩은 저장기간에 관계없이 유의적 차이가 없었으나 30℃에서 저장한 강남콩은 저장 3개월째부터 감소하는 경향이었다. 3. 조리한 강남콩의 고형분 손실량은 시료 C가 3.4% 로서 가장 적었고 시료 A는 5.4%, 시료 B는 5.1%이었다. 30℃에서 5개월 저장했을 때는 모든시료가 저장전보다 약 1%정도 낮은 손실량을 보였다. 4. 조리한 강남콩의 경도는 시료A가 가장 컸으며 시료C가 가장 낮았다. 30℃에 저장한 강남콩의 경도는 저장 3개월째부터 감소하였으나 4°와 20℃에 저장한 강남콩의 경도는 변화가 없었다. 5. 강남콩의 가열에 의한 색소유출은 시료 A가 가장 높았고 다음은 시료 B이었으며 저장기간이나 저장온도에 의한 차이는 그리 크지 않았다. 6. 강남콩 전체가루(13%, db)의 아밀로그래프에 의한 호화는 시료 모두 최고 점도를 보이지 않았고 가열중 점도는 계속 증가하였으며 시료 A가 가장 높은 점도를 보였고 시료 B와 C는 비슷한 경향을 보였다. Changes in cooking properties of kidney beans A (reddish purple), B (mosaic), and C (pale yellow) during storage at 4°, 20°and 30℃ for 5 months were examined. The weight and volume gains of raw beans during soaking at 30℃ were the greatest in kidney bean A followed by B and C, which were decreased from 3 months storage at 30℃, The weight gain, solid loss and hardness of cooked beans at 100℃ for 40 min decreased from 3 months of storage at 30℃ in all samples. The amylograms of whole kidney bean flours showed no peak and continuous increase of viscosity during heating. The kidney bean A showed the higher values in all reference points than kidney beans B and C which had similar amylogram patterns.

Window Treatment에 관한 小考

趙銀子 新羅大學校 1975 論文集 Vol.2 No.-

We think of windows as being essential for letting light and air into home. Windows perform another major function in allowing for the indoor outdoor relationship that is so important in modern living. Having a room with a view is not easy in the crowed city. But even when a beautiful view is not possible, we are provided the psychological association with the outdoor by the treatment of windows that is sensitive to the structural lines. The ultimate purpose of window treatment should be to make the window functional and to make it attractive from both the outside and inside. According to the influence of the outdoor climate and individual requirement of the person who use the room, desirable treatment enhance windows usefulness. This essay is divided into three parts as follow Ⅰ. It is important to study each window in order to choose a treatments that will allow for maximum use and also emphasize the desirable features. Ⅱ. In determining design and placement of window, we consider also view, privacy, light, ventilation, location of furniture, cleaning and curtaining. Ⅲ. Window treatment is divided into indoor treatment and outdoor treatment. Curtains and draperies will be useful in controlling light and air, and in providing privacy, camouflage architectural deficiencies of windows, and may be decorative.