처리법을 달리한 마늘 첨가식이가 자발성 고혈압쥐의 혈액에 미치는 영향

전희정(Hui-Jung Chun),백재은(Jae-Eun Paik) 한국식품영양과학회 1997 한국식품영양과학회지 Vol.26 No.1

본 실험에서는 사람의 본태성 고혈압과 가장 유사한 증상을 나타내는 SHR을 이용하여 고혈압의 악성 기에 해당하는 6개월간의 장기간 동안 생마늘과 익힌 마늘 첨가식이를 급여함으로써 마늘의 열처리가 혈청지질과 혈액 응고에 미치는 효과를 비교 관찰하였다. 실험 결과를 요약하면 다음과 같다. 식이 섭취량은 익힌 마늘 3% 첨가군이 다소 낮았으며, 체중 증가량 및 식이 효율은 마늘 첨가군과 대조군간이 차이는 없었다. 총 콜레스테롤 수준은 마늘 첨가군이 대조군에 비해 현저히 저하되었으며, 특히 익힌 마늘군이 생마늘군 보다 낮게 나타났다. 중성 지질 수준은 마늘 첨가군들이 대조군에 비해 낮았다. 혈장 prothrombin time은 마늘 첨가군들이 대조군 보다 길었으며, 마늘 열처리에 따른 차이는 없었다. Fibrinogen 농도는 익힌 마늘군이 대조군이나 생마늘군 보다 낮았다. Fibrinogen과 prothrombin time은 유의한 부의 상관관계를 나타내었다. 이상을 종합하여 살펴 보면, 익힌 마늘 3%와 생마늘 3%첨가군 모두 체중이나 식이 섭취량 및 식이 효율에서 대조군과 큰 차이가 나타나지 않은 것으로 보아 일상 식이 섭취 수준으로서 섭취할 수 있는 농도로 여겨진다. 열처리 효과를 비교해 보면, 익힌 마늘의 생리 효과가 생마늘에 비해 낮다고 보고된 타 연구 결과와는 달리, 본 실험에서는 익힌 마늘과 생마늘의 효과가 유사한 것으로 나타났다. It has been known that garlic, one of the essential ingredients of spices in Korean food, has a hypotensive effect. The following experiments were done to compare the effect of heat treatment of garlic on change in blood pressure. We selected SHR(Spontaneously Hypertension Rat) for experimental animals since, in the case of human beings, 85~90% of high blood pressure is in hereditary origin. Animals were divided into 3 groups, control group(no garlic), 3% raw garlic group and 3% heated garlic group. Serum was analyzed for lipid concentration, and plasma for prothrombin time and fibrinogen concentration. The effects of heat treatment of garlic were as follow. There was no significant differences in body weight gain and feed efficiency ratio except that feed intake of 3% heated garlic-fed group was significantly lower than that of control group and 3% raw garlic-fed group. Garlic-fed groups, in contrast to the control group, showed significant difference in cholesterol content in prothrombin time and in fibrinogen concentration. Taken together, hypotensive effects of garlic on high blood pressure were significant. Regardless of heat treatment both heated garlic and raw garlic showed hypotensive effects.

논문편 : 서울과 경기지역의 사무직과 육체적 노동직 급식간의 영양공급량 비교 연구

백재은,전희정 ( Jae Eun Paik,Hui Jung Chun ) 대한가정학회 1991 Family and Environment Research Vol.29 No.1

급식규모에 따른 산업체 급식소의 운영실태 조사

이윤경,백재은,주나미,전희정 ( Yun Kyung Lee,Jae Eun Paik,Na Mi Joo,Hui Jung Chun ) 대한가정학회 1995 Family and Environment Research Vol.33 No.2

율무쌀을 첨가한 주악에 관한 연구

전희정,백재은 한국조리과학회 1989 한국식품조리과학회지 Vol.5 No.2

In order to maks use of Adlay widely, it was analyzed and determined the content of amylose, amylopection. And Ju-ak was made from glutinous rice flours with vairous mixing ratio of Adlay flours and then this was tested for suitability to preparation of Ju-ak. Evaluation was conducted through sensory evaluation and objcetive evaluation. The results are as follow: 1. The content of moisture, total ash, crude protein, crude fat, and carbohydrate in Adlay were shown to be about 10.58%, 84.4%, 17.3%, 3.76%, 66.52%. 2. The amylose and amylopectin content were 15.6%, 84.4%. 3. By the sensory evaluation results the taste of Ju-ak prepared with mixing of 25% and 50% Adlay flour was better than glutinous rice Ju-ak but 75% and 100% mixed flour were undersirable. 4. By the Instron measurement results that hardness tend to increass as the additon level of Adlay increased. Gumminess, Chewiness and Elasticity was not significantly different as the addition level of Adlay increased. Conhesiveness tend to decrease as the addition level of Adlay. 5. Consistency of Ju-ak had significant relationship with hardness and cohesiveness. Moistness had significant relationship with hardness, elasticity, cohesiveness and chewiness. Texture of Ju-ak had significant relationship with hardness, elasticity, cohesiveness and gumminess.

Carrageenan 을 이용한 포도 젤리와 몰드 샐러드 제조에 관한 연구

심영자,전희정,백재은,주나미 한국조리과학회 1996 한국식품조리과학회지 Vol.12 No.3

This study attempted to examine the effect on sensory characteristics and physiochemical properties of Grape jelly in various volume of adding carrageenan. The pH of Grape extract was 3.98. The viscosity was increased and the turbidity was decreased according to the increase concentration Grape jelly. The sensory evaluation of Grape jelly was the best with the ratio 0.5% carrageenan. The sensory evaluation of Grape jelly mold salad showed that the most preferable jelly was the one made by 0.9% carrageenan and 40% fruits(apple, orange and sweet persimmons).

Carrageenan 과 Pectin 을 첨가한 오미자 젤리에 관한 연구

심영자,전희정,백재은,주나미 한국조리과학회 1995 한국식품조리과학회지 Vol.11 No.4

This study attempted to examine the effect on sensory characteristcs and physiochemical propertics of Omija jelly in various volume of adding carrageenan and pectin. The viscosity and the turbidity were decreased according to the increase concentration Omija jelly with pectin. The sensory evaluation of Omija jelly was the best with the ratio 0.5% carrageenan.

쑥 첨가량에 따른 쑥설기의 텍스쳐에 관한 연구

심영자,전희정,백재은 한국조리과학회 1991 한국식품조리과학회지 Vol.7 No.1

쑥은 옛 부터 민간요법 및 한약제의 원료와 구황식품으로 사용해온 야생식물로써 본 연구에서는 쑥첨가량을 0, 10, 20, 30, 40%로 첨가시켜 쑥설기를 제조하여 관능검사와 기계적 검사를 통한 텍스쳐 특성을 검사 하였으며 가장 선호도가 높은 쑥함량을 알아보았다. 0%, 10%, 20%, 30%, 40%쑥설기의 관능검사 결과 조직의 부드러운 정도, 조직의 쫄깃한 정도, 조직의 촉촉한 정도와 향기는 쑥첨가량이 증가할수록 증가하였고 색깔과 전반적인 바람직한 정도는 30% 쑥첨 가군이 제일 높게 평가되었다. 쑥설기의 기계적검사의 경우 견고성은 쑥첨가량이 증가할수록 감소하였고 탄력성과 응집성은 쑥첨가량이 증가할수록 증가하였다. 관능검사의 조직의 부드러운 정도와 촉촉한 정도는 기계적 검사의 응집성과 정의 상관관계를 나타냈으며, 견고성 점착성, 씹힘성과는 부의 상관관계를 보여주었다(p<0.01). 쑥설기는 저장함에 따라 색깔변화는 거의 없었다. sooksulgis made with different levels of Mugworts were tested to investigate the texture characteristics by sensory evaluation and mechanical test in this study. As a result of the sensory evaluation for Ssooksulgis with the levels of 0%, 10%, 20%, 30% and 40%, the consistency, texture, moistness and flavor were increased according to the increase of the added Mugworts. In view of color and overall quality, 30% Ssooksulgis was preferable than those of other mixing levels. In the texturometer measurement for Ssooksulgis, hardness tend to decrease, while springiness and cohesiveness tend to increase according to the increase of the added Mugworts. As for Ssooksulgis, the consistency and moistness in sensory evaluation correlated significantly with the cohesiveness and correlated negatively with hardness, chewiness, gumminess in mechanical test (p<0.01).

서울 시내 산업체 급식소의 plastic 용기 및 기구류 위생에 관한 연구

김은실,전희정,이윤경,백재은 한국조리과학회 1998 한국식품조리과학회지 Vol.14 No.1

서울 시내 산업체 단체 급식소 3곳에서 이용되는 플라스틱 용기, 행주, 도마, 식칼의 미생물 검사결과는 다음과 같았다. 플라스틱 용기의 표준 평판균수는 3곳 모두 1×10^(5)(CFU/100 ㎠)으로 높게 나타났고, 대장균군 수는 두 급식소는 양호하나 한 급식소에서 2×10¹(CFU/100 ㎠)으로 높게 나타났다. 전자현미경 관찰 결과 구균, 간균 형태의 박테리아가 많이 관찰되었다. 행주의 경우는 표준 평판균수는 1×10³-1×10^5(CFU/100 ㎠)으로 3곳 모두 높게 나타났고, 대장균군 수는 한곳을 제외한 두곳에서 4×10¹-6×10¹(CFU/100 ㎠)으로 높게 나타났다. 식칼의 표준 평판균수는 1×l0³-l×10^(5)(CFU/100㎠)으로 3곳 모두 높게 나타났고, 대장균군 수는 한곳을 제외한 두곳에서 2×10¹-3×10¹(CFU/100 ㎠)으로 높게 나타났다. 도마는 표준 평판균수가 1×10^(5)(CFU/100 ㎠)으로 3곳 모두 높게 나타났고 대장균군 수는 한곳을 제외한 두곳에서 4×10¹-9×10¹(CFU/100 ㎠)으로 높게 나타나 기구류의 보다 철저한 위생관리가 요구 되어졌다. The purpose of this study was to evaluate the microbiological quality of kitchen utensils in institutional foodservices in Seoul. Total plate count of plastic container, knife, wiping clothes and cutting board are 1×10³-1×10^(5)(CFU/100 ㎠). There were many coliforms in plastic container (2×10¹CFU/100 ㎠), knife (2-3×10¹ CFU/100 ㎠), wiping clothes (4-6×10¹ CFU/100 ㎠) and cutting board (4-9×10¹ CFU/100 ㎠). The results of microbiological test of kitchen utensils indicated that the sanitary conditions of plastic container, knife, wiping clothes and cutting board should be improved promptly. Electron microscopic observation showed that there were too many bacteria in plastic containers.

서울지역 산업체 급식소의 운영관리 실태조사 및 평가 : 2 . The Types of Foodservice System , the Menu , the Food price , and role of the Dietitian for the White and Blue Color Group 2 . 생산직급식소와 사무관리직 급식소간의 잔식량 , 위생 및 시설기구관리를 중심으로

이윤경,전희정,백재은,주나미 한국조리과학회 1994 한국식품조리과학회지 Vol.10 No.3

This is a study on plate waste, management of the facilities and utensil, and for their hygenic management through the survey conducted at 106 enterprise located in Seoul institutional foodservice. Which were evenly divided into two groups; the white color and the blue color. The results are below: 1. Volume of food and menu were set in advance with no free choice. A campaign was launched to reduce food wastes. It was shown that free choice feeding was better in wastes reduction than none free choice feeding. 2. Hygenic management was relatively good in two groups. Machine and utensil usually sterilized by heating or disinfectant sterilization was performed at every using time or one time a day, but with no differentiation between two groups.

김치 첨가가 발효소세지 숙성중 미생물 특성에 미치는 영향

정해옥,한영실,전희정,김순임,백재은 한국조리과학회 2001 한국식품조리과학회지 Vol.17 No.3

김치를 첨가한 발효소세지의 숙성기간에 따른 pH 및 미생물학적 변화를 관찰하여 김치첨가가 발효소세지의 미생물학적 특성에 미치는 영향을 검토하였다. 상업용 starter culture 첨가소세지의 pH는 초기에 5.69였으나 점점 감소되어 5.01에 이르렀고, 김치 첨가량이 증가할수록 pH는 감소되어 fresh kimchi 10, 20%와 powder kimchi 2%와 4% 첨가 소세지는 초기에 pH가 5.4부근이었으나 저장함에 따라 4.87까지 감소하였다. 미생물의 변화는 starter culture 첨가소세지는 초기의 총세균수, 젖산균수 그리고 효모와 곰팡이수가 김치 첨가 소세지보다 10^7cfu/g 수준으로 낮았으나 숙성기간 중 급격하게 중가하여 10^10cfu/g 수준에 이르렀다. 김치첨가소세지는 초기부터 숙성기간 동안 총세균수, 젖산균수 그리고 효모와 곰팡이수가 김치 첨가로 인해 초기에 10^9cfu/g 수준으로 약간 높았으나 숙성기간 중 완만하게 증가하여 10^10cfu/g 수준에 이르러 발효하는 동안 미생물학적 안정성을 보였다. We studied the effects that the addition of Kimchi has on microbiological properties of fermented sausages as we observed pH and microbiological changes of Kimchi-added fermented sausage by aging period. The pH figure of sausages added with commercial starter culture was 5.69 at the beginning stage and declined gradually to 5.01. The more Kimchi is added, the lower pH figure goes. Sausages with 10% and 20% of fresh Kimchi, and 2% and 4% of powdered Kimchi added, showed about pH 5.4 at the early stage and down to pH 4.87 as they are stored longer. In terms of microbiological changes, sausages mixed with starter culture showed 10^7cfu/g level in the number of total bacteria, lactic acid bacteria, yeast and fungi, lower than Kimchi-added sausages. However, the figure soared sharply to 10^10cfu/g during the aging period. Kimchi-added sausages recorded 10^9cfu/g, slightly high during the early aging stage, in the number of total bacteria, lactic acid bacteria, yeast and fungi, while showing a gradual increase up to 10^10cfu/g towards the end of aging period and became microbiologically stabi1ized .