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다양한 냉·해동 방법을 사용한 냉동 밀키트 무채 제조 및 품질특성 관찰
김두리(Duri Kim),남정현(Jung-Hyun Nam),현지용(Ji-Yong Hyun),김창숙(Chang-Sook Kim),천지연(Ji-Yeon Chun) 한국식품영양과학회 2022 한국식품영양과학회지 Vol.51 No.5
본 연구는 밀키트 무채 제조를 위한 무의 최적 냉동 및 해동 분석 조건을 확립하기 위해 다양한 냉동 및 해동 방법에 따른 무의 이화학적 및 영양학적 특성을 비교하였다. 일반냉동(CF-20°C), -25°C 강제송풍냉동, -35°C 강제송풍냉동으로 중심부가 -20°C가 될 때까지 냉동한 후 냉장 해동, 상온 해동, 유수 해동을 이용하여 중심부의 온도가 4°C가 될 때까지 해동하였다. 강제송풍냉동을 사용할 경우 일반냉동에 비해 냉동 소요시간이 약 10배 감소했으며 해동은 유수 해동, 상온 해동, 냉장 해동 순으로 빠르게 일어났다. 냉·해동 후 L<SUP>*</SUP>값과 a<SUP>*</SUP>값은 전체적으로 낮아졌으며 ΔE의 최솟값이 12 이상으로 냉해동 후 색 변화가 일어난 것을 알 수 있다. pH는 일반냉동(-20°C)이 6.43~6.65로 가장 큰 변화를 보였다. 가용성 고형분(°Brix)은 수분함량이 감소하면서 전체적으로 증가했고 수분함량은 냉·해동 후 감소했지만, 그 차이는 미미한 수준이라고 판단된다. 해동 감량은 냉동 방법에 의한 변화가 더 두드러지게 나타났으며 냉동속도가 빠를수록 낮아지는 경향을 보였다. 이에 따라 -35°C 강제송풍냉동이 높은 경도를 나타냈고 냉장 해동이 다른 해동에 비해 경도가 낮아지는 경향을 보였다. 영양성분 분석 결과 비타민 C, 총페놀 함량, DPPH 라디칼 소거능 모두 냉・해동 전 무보다 전체적으로 감소했으며 냉장 해동이 다른 해동 방법에 비해 변화폭이 가장 큰 것으로 나타났다. 냉·해동 후 무의 미생물수는 냉·해동 전과 유의적 차이가 없었으며 모든 처리구가 식중독으로부터 안전한 범위인 것으로 확인되었다. 또한, 전자주사현미경 측정 결과 냉・해동 속도가 빠를수록 기공이 작고 세포벽을 유지하는 것으로 나타났다. -35°C 강제송풍 냉동한 후 해동 방법을 달리한 무를 이용해 무채를 제조한 후 관능검사를 실행한 결과, 원물을 사용했을 때 조직감(아삭아삭한 정도, 질긴 정도, 씹힘성), 유수 해동했을 때 시각적 특성(외관, 색), 냉장 해동했을 때 맛(단맛, 짠맛, 쓴맛, 매운맛)에서 높은 기호도를 나타내었다. 전체적으로 냉동온도가 낮고 냉동속도가 빠를수록 품질이 우수했으며 해동 방법도 마찬가지로 속도가 빠를수록 냉동 전 무와 품질 차이가 적은 것으로 나타났다. 따라서 본 연구 결과 -35°C 강제송풍냉동과 유수 해동을 적용하는 것이 냉동 무채 제품 제조에 효과적일 것으로 판단되며, 식품 종류에 따라 중요시되는 품질특성을 고려하여 적절한 냉동 및 해동 조건을 설정하여 식품 가공공정에 이용할 수 있다고 생각된다. This study was conducted to find the optimal freezing and thawing conditions for shredded radish (0.5×0.5×5 cm), which was frozen by conventional slow freezing (−25°C), or individual quick freezing (air blast freezing, −25°C, and −35°C). The frozen shredded radish was thawed using natural air convection thawing (25°C), running water thawing (18°C), and refrigeration thawing (4°C). The freezing and thawing were stopped when the core temperature reached −20°C and 4°C, respectively. The freezing time for air-blast freezing (7 min) was faster than conventional slow freezing, and the thawing time was faster in the order of running water thawing, natural air convection thawing, and refrigeration thawing. The pH of the radish increased after freezing and thawing. But no consistent trend of pH or °Brix as per the variance in thawing conditions was observed. Moreover, there was no significant difference seen in the moisture content. The thawing loss was affected by thawing rather than freezing. The hardness of the radish decreased after being subjected to all the freezing and thawing conditions. However, air blast freezing (−35°C) was most similar to the raw radish. The nutritional aspects of the air blast freezing (−35°C) and running water thawing samples were most similar to that of the raw radish (vitamin C contents, antioxidant activity, and total phenol contents). The sensory attributes of texture, visual form, and taste showed high scores in the raw material, running water thawing, and refrigeration thawing samples, respectively. It was observed from these results that the thawing conditions had a greater effect on radish qualities than the freezing conditions. Also, based on these results, we recommend that a combination of air blast freezing (−35°C) and running water thawing (18°C) could maintain the quality of shredded radish.
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외식사업 경영자의 경영마인드 분석 : 외식사업 경영관리를 중심으로
김두라(Doo Ra Kim) 한국외식경영학회 2000 외식경영연구 Vol.3 No.1
This study was intended to analyze the career consciousness and business management of foodservice business managers. As a result, the following findings were obtained: As for the method of opening the foodservice store as the part of career consciousness, most of the respondents showed that they themselves planned and established the business item. Seeing that the proportion of satisfaction for and worry about the present situation of business based on sales was almost similar, the phenomenon of polarization was continuing. As for career, 83.8% of the respondents were satisfied and had the bright vision of the prospect for business in expectation that they would run the expanded store in the future than they did at present. The respondents with the longer period of service took greater pride on their foodservice business and wanted to hand it over to their children as the family occupation. They cited the attractive advantage of foodservice business that can be run on the manager's will. As for the prospect for foodservice business, many respondents thought that the law of survival of the fittest would prevail and only the competitive store would survive as competition become more intense. They thought that the highest priority should be given to differentiated marketing to survive the competitive environment. As for business management, they thought of taste and service as the most important factors in restaurant management and employee management (manpower shortage) as the most difficult factor in the process of business management.. As for the recipe for the successful restaurant, taste and service were regarded as the important and essential factors because they scored the first. It was found that the greatest investment made in the process of business operation was in facility and interior decoration rather than employee education and product R &D. This directly indicates the form of management that foodservice managers attached importance to external appearance. Management information was the method most used in benchmarking, and the internal education of the store was most used as employee education. It was found that foodservice business reinforced employee welfare and mostly introduced economic guarantee for employees as the scheme to prevent their turnover and promote their long service. As shown above, it was found that foodservice business managers took pride on their career and much expected their business to be successful. They were conscious that the manager s own efforts along with a shift in social thinking was an important factor for the successful business. And they thought it important to be most faithful to the basic part of foodservice business such as taste and service. It was found that they were making efforts to introduce effective business management techniques through human, material and information resource planning and its implementation.
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일개 도시 복지관 이용 노인의 삼킴곤란 관련 삶의 질에 미치는 영향요인
김두리(Kim, Doo Ree),김연옥(Kim, Yeon Ok),최성애(Choi, Sung Ae) 노인간호학회 2018 노인간호학회지 Vol.20 No.2
Purpose: According to a survey of older people in 2014, 54.6% of survey participants reported feeling ncomfortable in their daily life because of swallowing disorders. The purpose of this study was to identify factors that influence swallowing quality of life in community dwelling elders. Methods: A cross-sectional descriptive study was conducted with a sample of 150 community dwelling older people. Data were collected using self-administered questionnaires consisting of the MMSE-K(Mini-Mental State Examination-Korean), GDSSF-K (Geriatric Depression Scale Short Form Korea Version), Life Stress, and SWAL-QOL (Swallowing-Quality of Life). For data analysis, descriptive statistics, t-test, one-way ANOVA, Pearson correlation coefficients, and multiple regression were performed using SPSS/WIN 21.0 for Windows. Results: There was a significant correlation between swallowing quality of life and mental state (r=.27, p=.001), depression (r=-.47, p<.001) and life stress (r=-.60, p<.001). The factors influencing swallowing quality of life were having experienced aspiration (β=.29, p<.001), and life stress (β=-.38, p<.001). These variables explained 43.0% of swallowing quality of life. Conclusion: The findings indicate that the experiencing aspiration and life stress are variables that influence swallowing quality of life. Based on these results, nurses should educate older people about chronic disease management and eating habits to prevent aspiration.
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