발아와 발효처리에 따른 현미의 이화학적 특성 및 이를 이용한 sourdough bread의 품질특성

鄭姬男 順天大學校 大學院 2017 국내박사

The purpose of this study was to develop a sourdough bread by germination and fermentation treatment of brown rice for promotion of rice consumption and various utilization of brown rice as processing raw. First, physicochemical properties and microbiological properties of brown rice (BR), germinated brown rice (GBR), fermented brown rice (FBR) and fermented germinated brown rice (FGBR) were compared and analyzed. Next, sourdough was prepared for 3 days at 27℃, 32℃ and 37℃ using germinated and fermented brown rice with dark rye as a control. The quality characteristics were measured at intervals of 12 hours and then the optimum fermentation temperature and fermentation time of sourdough were determined. The quality characteristics and retrogradation of bread were compared by using the brown rice, germinated brown rice, fermented brown rice and fermented germinated brown rice sourdough prepared according to optimum fermentation conditions. In the assessment on proximate composition, while the crude protein and crude fiber content of the germinated and fermented brown rice were higher than those of the brown rice, their crude ash content were lower than that of the brown rice. As a result of measuring the color value of brown rice, L value decreased with germination treatment, a value and b value increased, whereas L value and b value increased with fermentation treatment, and a value decreased. Sucrose and maltose contents of free sugar decreased with germination and fermentation treatments of brown rice, and glucose and fructose increased and total free sugar increased as well. The measurement of free amino acid contents indicated that the total amount of free amino acid and essential amino acid increased with germination and fermentation treatments. P, K, and Mg contents of mineral were high in all samples, and they were significantly lowered with germination and fermentation treatments of brown rice. The analysis of Fourier Transform Infrared Spectroscopy(FT-IR) showed similar pattern in all samples. However, peak intensity was found to be different in the range of 3,200 - 3,700 cm-1, 1,700 – 1,550 cm-1, and 1190 - 980 cm-1 with germination and fermentation treatments. The analysis of amylogram properties revealed that peak viscosity and breakdown increased with fermentation treatment and decreased remarkably with germination treatment. The X-ray diffraction pattern showed the features of the A shape in all samples, but the crystallinity increased with germination and fermentation treatments, especially fermentation treatment. The analysis of differential scanning calorimeter thermal properties showed that the onset temperature, peak temperature, end temperature and enthalpy (ΔH) increased in germination and fermentation treatment of brown rice and showed a tendency to increase further after fermentation treatment. The number of yeast and lactic acid bacteria increased significantly in germinated brown rice compared with brown rice, and showed a tendency to increase further in germinated fermented brown rice (FGBR). The pH value depending on the fermentation temperature and fermentation time of sourdough made of germinated and fermented brown rice were 6.41∼6.66 immediately after manufacture and was the highest in control dark rye. As fermentation time goes by, the pH value of sourdough fermented at 32℃ and 37℃ showed lower tendency. In the volume of sourdough according to fermentation temperature and fermentation time, DRS, BRS and FBRS were highest at the second stage of sourdough production, and GBRS and FGBRS were the highest at the third stage of production. The number of yeast and lactic acid bacteria of sourdough increased until 48 hours of fermentation, then gradually decreased. Yeast and lactic acid bacteria tended to be higher at 27℃ and 32℃, and 32℃ and 37℃, respectively. In the overall characteristics of sourdough according to fermentation temperature and fermentation time, the optimum fermentation time of sourdough was 48 hours in all samples, and the optimum fermentation temperature varied depending on the sample. The volume and specific volume of sourdough bread made of germinated and fermented brown rice were the highest in GBRB, the lowest in DRB, and there was a significant difference between the sample. As a result of measuring the color value of sourdough bread, the color value of crust revealed that the L value and b value of FBRB and FGBRB by fermentation treatment tended to be higher than those of the other sample, and the color value of crumb showed a significantly higher a value in the DRB. The cross section of the sourdough bread was largely uniform in DRB, BRB and FGBRB, while large and nonuniform in GBRB. As a result of measuring the texture of the sourdough bread, the hardness of the sourdough bread made of germinated and fermented brown rice was similar to or lower than that of the control dark rye sourdough bread. It was confirmed that the texture improvement effect was obtained. In attribute difference test of sourdough bread, the characteristics of sour flavor, sour flavor and off flavor in sourdough bread made of brown rice (BR), germinated brown rice (GBR), fermented brown rice (FBR) and fermented germinated brown rice (FGBR) tended to be lower than those of the dark rye(DR). In the acceptance test, FBRB and FGBRB showed high preference for taste and GBRB showed high flavor, texture and overall preference. In the retrogradation analysis during the storage of the sourdough bread, the time constant (1/k) of the sourdough bread made of germinated and fermented brown rice significantly increased compared to that of the control dark rye and brown rice. In summary, when the bread was prepared with germinated and fermented brown rice sourdough, it was generally superior in quality characteristics to dark rye sourdough bread used in the manufacture of sourdough and turned to be effective in retarding retrogradation. It was also confirmed that germination and fermentation treatments of brown rice had a positive effect on the sensory properties of sourdough bread. Therefore, it is expected that germinated and fermented brown rice can be used as a raw material for processed foods such as breads, and further detailed study on the manufacturing method and commercialization method of sourdough suitable for each brown rice flour will be made in the future. 본 연구는 쌀 소비촉진과 가공원료로서의 현미의 다양한 활용을 위하여 발아 및 발효처리한 현미를 이용하여 sourdough bread를 제조하였다. 즉 현미, 발아현미, 발효현미 및 발효발아현미의 이화학적 특성 및 미생물학적 특성을 비교분석하였다. 또한 호밀을 대조구로 하여 발아 및 발효처리한 현미를 이용하여 27℃, 32℃ 및 37℃에서 3일간 sourdough를 제조하였고, 12시간 간격으로 품질특성을 측정하여 sourdough의 최적발효온도 및 발효시간을 결정하였다. 최적 발효조건에 따라 제조된 현미, 발아현미, 발효현미 및 발효발아현미 sourdough를 이용하여 식빵을 제조하였고 호밀을 대조구로 하여 품질특성과 노화도를 비교분석하였다. 발아 및 발효처리한 현미의 일반성분을 측정한 결과, 현미에 비해 발아 및 발효처리한 현미에서 조단백과 조섬유 함량은 높았고, 조회분 함량은 낮게 나타났다. 현미의 색도를 측정한 결과, 발아에 의해 L값은 낮아졌고, a값과 b값은 높아졌으며, 발효에 의해서는 L값과 b값은 높아졌고 a값은 낮아졌다. 유리당 함량은 현미의 발아와 발효처리에 의해 sucrose와 maltose는 감소하고 glucose, fructose는 증가하였으며, 유리당 총량 또한 증가하는 경향을 보였다. 유리아미노산 함량을 측정한 결과, 발아와 발효처리에 의해 유리아미노산 총량과 필수아미노산 함량이 증가하였다. 무기성분은 모든 시료에서 P, K 및 Mg의 함량이 높았고, 현미의 발아와 발효처리에 의해 유의적으로 낮아지는 경향을 보였다. FT-IR 스펙트럼을 분석한 결과에서 모든 시료에서 유사한 패턴을 보였으나, 피크 강도는 발아 및 발효처리에 의해 3,200 - 3,700 cm-1, 1,700 - 1,550 cm-1, 1190 - 980 cm-1 영역에서 차이를 보였다. 아밀로그램 호화특성을 분석한 결과, 최고점도와 breakdown은 발효에 의해 증가하였고, 발아에 의해서는 현저하게 감소하는 것으로 나타났다. X-선 회절 패턴은 모든 시료에서 A 도형의 특징을 보였으나, 결정화도는 발아와 발효에 의해 증가하였고, 특히 발효에 의해 크게 증가하는 경향을 보였다. DSC에 의한 호화특성을 분석한 결과, 현미의 발아와 발효처리에 의해 호화개시온도, 호화정점온도, 호화종료온도 및 호화엔탈피가 증가하였고, 발효 후에 더 증가하는 경향을 보였다. 효모와 젖산균수는 현미에 비해 발아현미에서 현저하게 증가하였고, 발 아발효현미에서 더욱 증가하는 경향을 보였다. 발아 및 발효처리 현미를 이용한 sourdough의 발효온도와 발효시간에 따른 pH는 제조 직후 6.41∼6.66으로 대조구인 호밀 sourdough에서 가장 높았고, 발효시간이 경과함에 따라 모든 시료에서 대체적으로 감소하였고, 32℃와 37℃에서 발효한 sourdough의 pH가 더 낮은 경향을 보였다. 발효온도와 발효시간에 따른 sourdough의 부피는 DRS, BRS 및 FBRS는 sourdough의 제조 2단계에서 가장 높았고, GBRS 및 FGBRS은 제조 3단계에서 가장 높았다. Sourdough의 효모수와 젖산균수는 발효 48시간까지 증가하다가 이후로 서서히 감소하였고, 효모는 27℃와 32℃, 젖산균은 32℃와 37℃에서 높은 경향을 보였다. 발효온도 및 발효시간에 따른 sourdough의 특성을 종합한 결과, sourdough의 최적 발효시간은 모든 시료에서 48시간이었고, 최적 발효온도는 시료에 따라 차이가 있었다. 발아 및 발효처리 현미를 이용한 sourdough bread의 부피 및 비용적은 GBRB에서 가장 높았고, DRB에서 가장 낮았으며, 시료간에 유의한 차이가 있었다. Sourdough bread의 색도를 측정한 결과, Crust의 색도는 발효처리한 FBRB 및 FGBRB의 L값과 b값이 다른 시료에 비해 다소 높은 경향을 보였고, crumb 색도는 DRB의 a값이 유의적으로 높게 나타났다. Sourdough bread의 단면구조는 DRB, BRB 및 FGBRB에서는 대체로 기공이 균일한 반면, GBRB에서는 크고 균일하지 않은 기공이 관찰되었다. Sourdough bread의 물성을 측정한 결과, 발아와 발효처리 현미를 이용한 sourdough bread의 경도가 대조구인 호밀 sourdough bread와 유사하거나 낮게 나타나 질감 개선 효과가 있는 것으로 확인되었다. Sourdough bread의 특성차이 검사 결과, 호밀에 비해 현미, 발아현미, 발효현미 및 발효발아현미를 이용한 sourdough bread에서 신맛, 시큼한 풍미 및 이취 특성이 더 낮게 나타났다. 기호도 검사에서 FBRB 및 FGBRB은 맛에 대한 선호도가 높았고, GBRB은 향미, 질감 및 전체적인 선호도가 높게 나타났다. Sourdough bread의 저장 중 노화도를 분석한 결과, 대조구인 호밀과 현미에 비해 발아 및 발효처리한 현미를 이용한 sourdough bread의 시간 상수(1/k)가 크게 증가하였다. 연구결과를 종합해 보면, 발아 및 발효처리한 현미 sourdough로 식빵을 제조하였을 때, 일반적으로 sourdough의 제조에 이용되는 호밀 sourdough bread과 비교하여 품질특성이 대체적으로 우수하고 노화 억제에 효과가 있는 것으로 나타났다. 또한 현미의 발아와 발효처리가 sourdough bread의 관능적 특성에 긍정적인 영향을 주는 요인임을 확인하였다. 따라서 발아 및 발효처리한 현미는 빵류와 같은 가공식품의 원료로 활용될 수 있을 것으로 기대되며, 향후 각각의 현미 쌀가루에 적합한 sourdough의 제조방법과 상용화 방법에 관한 더욱 구체적인 연구가 이루 어져야 할 것으로 사료된다.

都市計劃과 地價構造의 相關性에 관한 硏究 : 仁川直轄市의 事例를 中心으로

정희남 서울市立大學校 1987 국내석사

노인보호전문기관 사회복지사의 조직몰입 결정요인에 관한 연구

정희남 목원대학교 대학원 2020 국내박사

본 연구는 노인보호전문기관 사회복지사의 조직몰입에 영향을 미치는 요인들을 탐색하고, 이를 토대로 노인보호전문기관 사회복지사의 조직몰입을 증진하여 조직 서비스의 질을 제고하기 위한 사회복지 정책 및 실천 방안을 제시하는데 목적이 있다. 이러한 연구목적을 달성하기 위해서 전국 34개의 노인보호전문기관의 사회복지사 전체를 대상으로 설문지를 이용한 양적 조사를 실시하였다. 조사 완료한 264명의 자료를 PASW를 이용하여 통계분석 하였다. 본 연구의 결과에 의하면, 노인보호전문기관 사회복지사의 조직몰입 수준은 평균3.44(SD=0.59)로 보통 수준에서 인식이 약간 높은 것으로 나타났다. 노인보호전문기관 사회복지사의 조직몰입에 영향을 미치는 요인으로는 인구학적 요인 중 연령과 건강상태가 유의한 영향을 미치는 것으로 나타났으며, 직무요인 중 직무만족, 전문성 요인, 담당한 학대사례수가 조직몰입에 유의한 영향을 미치는 것으로 나타났다. 또한 조직요인 중 서번트 리더십과 지지적 수퍼비전에 대한 도움 인식, 위기 개입 매뉴얼 여부가 조직몰입에 유의한 영향을 미치는 것으로 나타났다. 그리고 클라이언트 요인 중에서는 재학대 발생으로 인한 허탈감, 자원연계나 지원 등의 사례관리 부담감 요인이 조직몰입에 유의한 영향을 미치는 것으로 나타났다. 이러한 연구결과를 근거로 해 볼 때, 노인보호전문기관 사회복지사의 직무향상 및 전문성 향상을 위한 다양한 교육기제 및 콘텐츠가 개발되어져야 하며, 조직환경개선을 위한 서번트 리더십 강화 및 수퍼비전의 제공 기회 확대가 필요하며. 기관 내 위기대응 매뉴얼 마련과 적용이 필요한 것으로 나타났다.

中國 映畫 포스터의 圖像 敍事 研究 : 2000년대 이후를 中心으로

정희남 수원대학교 2021 국내박사

This thesis takes the film posters with image narrative that were released in China from 2000 to 2020 as the research object and analyzes how the images in the film posters narrate. Through the analyses of the formation background of the image narrative, the ideology of the image narrative, the display and the application of the image narrative and the change trend of the image narrative of Chinese film posters since 2000, this thesis makes a systematic and in-depth research on the image narrative of Chinese film posters. As a significant carrier of film publicity, film posters have always been carrying the important mission of conveying the information of the film and attracting the attention of the audience. In the era of picture reading, the function of film posters has changed from the initial publicity of the film information to the reflection of the story gist, the inner spirit and the humanistic thought of the film. The design of film posters pays more and more attention to using image elements as the - 134 - narrative media, and to helping the audience to interpret the movie through the direct and vivid display of images. Taking the film posters with the characteristic of image narrative which have been released in China since 2000 as the research object, based on Narratology, iconology, design art, aesthetics and semiotics, from the perspective of image narrative, through the methods of background research, image case research, literature research and typical case research, this thesis analyzes how the image is transformed into narrative information. On the basis of previous research results, this thesis explores the change trend of the image narrative of Chinese film posters since 2000 and s mmarizes from the three aspects of the input of “consciousness”, the presentation of “story” and the expression of “narration”. Through the use of Narratology theory, the internal relevance and narrative logic of film content and film posters are strengthened, which puts forward the theoretical guiding significance for better publicity effect and provides reference for the narrative research of related vis al design.

집단미술치료가 사회적 고립아동의 사회적 기술에 미치는 효과

정희남 서남대학교 대학원 2012 국내박사

본 연구의 목적은 집단미술치료가 사회적 고립아동의 사회성 기술에 미 치는 효과를 검증하는 데에 있었다. 연구의 대상은 사회적 고립 성향을 보 이는 초등학교 4, 5, 6학년 아동 3명이었다. 연구 설계는 단일대상연구 중 중다간헐기초선 설계를 사용하였고, 독립변인은 집단미술치료, 종속변인은 사회․정서적 고립과 사회적 기술이었다. 연구대상에게 20회기의 미술치료 를 제공하였고, 연구의 효과를 검증하기 위해 ⌜사회․정서적 고립 척도⌟ 와 ⌜한국어판 아동용 사회기술 척도⌟를 사용하여 사전-사후 검사를 실시 하였고, ⌜사회적 고립 탈피 행동 체크리스트⌟와 ⌜친사회적 행동 체크리 스트⌟를 사용하여 기초선, 중재, 유지 기간의 종속변인 자료를 수집하였다. 수집한 자료는 중다간헐기초선 설계법에 의해 그래프로 나타내 분석하였고, 각 기간별 평균과 향상도를 산출하여 효과를 검증하였으며, 사전-사후 검사 의 차이를 분석하였다. 연구 결과 집단미술치료가 사회적 고립아동의 사 회․정서적 고립 탈피와 사회적 기술 향상에 효과적이었다. The purpost of this study wat to investigate the effects of group art therapy on the social skills of socially isolated children. The participants of the study were 3 fourth, fifth, sixth-grade children with sociall isolation. This study employed multiple probe design of single subject research, and the independent variable was group art therapy and the dependent variables were the social isolation and the social skills. An intervention program of group art therapy was implemented during 20 class periods across 10 weeks. To analyze the effecs of this study, this study executed the pre-post test of the ⌜Social and Emotional Isolation Scale for Children⌟ and the ⌜Children's Self-Report Social Skills Scale⌟ and observed the social isolation and the prosocial skills during baseline, intervention, delayed periods. The result of this study indicated that the group art therapy intervention program was effective for decreasing the social isolation and increasing the social skills of socially isolated children.

가공용쌀의 도정도에 따른 증편의 품질특성

정희남 순천대학교 2013 국내석사

This study investigated the physicochemical characteristics of processing type rice (Deuraechan) with brown rice and brown rice milling different yields (97.4, 96.0, 94.4 and 92.0%). The characteristics of Jeung-pyun were analyzed by specific volume, Hunter's color value, texture, sensory evaluation and characteristics during storage at 20℃. In the results of proximate composition of rice flours with the different milling degree, moisture contents were 12.92~13.07%, crude protein contents were 6.62~8.47%, crude lipid contents were 0.84~2.52%, crude ash contents were 0.51~1.17%, and crude fiber contents were 0.30~1.16%. The moisture contents was not significantly different. In the results of Hunter's color value of rice flours, lightness value were 88.08~93.72, redness value were -0.64~0.75, and yellowness value were 1.93~2.16. The Hunter’s color values were significantly different. In the results of water binding capacity of rice flours, white rice was highest value (127.44%), but brown rice was lowest (114.31%). In the results of amylogram properties of rice flours, brown rice was highest in initial pasting temperature and temp at maximum viscosity. However, white rice was highest in maximum viscosity, viscosity at 50℃, breakdown and setback. The volume of Jeung-pyun batter decreased with brown rice to 97.4% milling yields after 2hours, but the volume of Jeung-pyun batter with white rice increased during fermentation. The weight of Jeung-pyun batter decreased in all samples, which was not significantly different. The specific volume of Jeung-pyun batter during fermentation was highest with white rice, followed by 94.4%, 96.0%, brown rice and 97.4% milling yields from brown rice. The volume of Jeung-pyun was highest with white rice, followed by 94.4%, 96.0%, 97.4% and brown rice. The weight of Jeung-pyun was highest with brown rice, but the specific volume of Jeung-pyun was highest with white rice. The shape of cross section analysis showed that air cell of Jeung-pyun was small and uniform with decreasing degree of milling. In the results of expansion ratio of Jeung-pyun with the different milling degree, Jeung-pyun of brown rice was highest(143.62%), but Jeung-pyun of white rice was lowest(123.00%). In the results of Hunter's color value of Jeung-pyun with the different milling degree, Jeung-pyun of white rice was highest in L value, but Jeung-pyun of brown rice was highest in a and b value. In the results of texture of Jeung-pyun with the different milling degree, Jeung-pyun of white rice was highest in hardness, gumminess and chewiness, but Jeung-pyun of brown rice was highest in adhesiveness and springiness. In sensory evaluation of Jeung-pyun with the different milling degree, Jeung-pyun of white rice was highest in color, texture, appearance and overall preference. Jeung-pyun of brown rice was highest taste, and flavor. In moisture content of Jeung-pyun during the storage time, all samples had the tendency to decrease as the storage time was longer. In pH of Jeung-pyun during the storage time, the pH in all samples were decreased as the storage time was longer and greatly reduced with increasing degree of milling. In color value of Jeung-pyun during the storage time, L value was increased as the storage time was longer. a value was irregular, b value was decreased until 3 days and then greatly increased. In texture of Jeung-pyun during the storage time, hardness had the tendency to increase as the storage time was longer, adhesiveness was was decreased until 2 days and then increased. however, springiness, cohesiveness and chewiness tended to decrease. In sensory evaluation during the storage time, Jeung-pyun of white rice was highest in color and appearance preference. But Jeung-pyun of brown rice was highest in taste and flavor preference, and had the tendency to decrease during the storage time.

動動의 硏究

정희남 延世大學校 1986 국내석사

사회복지사들의 조직몰입 결정요인에 관한 연구 : 재가노인복지시설을 중심으로

정희남 숭실대학교 통일사회복지정책대학원 2004 국내석사

韓國 近代敎育에 미친 初期宣敎事業

정희남 延世大學校 敎育大學院 1968 국내석사

形態의 單純化를 통한 造形的 이미지에 對한 硏究

정희남 梨花女子大學校 大學院 1984 국내석사