반응표면분석법을 이용한 천년초 줄기 분말 첨가 쿠키의 품질특성 및 최적화

정복미,김다솔,주나미,Jung, Bok-Mi,Kim, Dah-Sol,Joo, Nami 한국식품조리과학회 2013 한국식품조리과학회지 Vol.29 No.1

The purpose of this study was to investigate the antioxidative effects of Opuntia humifusa powder and determine the optimal composite recipe by three different amounts of Opuntia humifusa powder, sugar and butter in cookies prepared with Opuntia humifusa powder. In regard to its antioxidant effects, Opuntia humifusa powder had a total phenolic content and DPPH free radical scavenging activity of $6.64{\pm}0.54mg/g$ and $90.12{\pm}0.42%$, respectively. response surface methodology was used to obtain sixteen experimental points(including three replicates for Opuntia humifusa powder, sugar and butter) and Opuntia humifusa cookie formulation was optimized using rheology. The results of the sensory evaluation produced very significant values for color (p<0.05), flavor (p<0.05), texture (p<0.05), sweetness (p<0.05), appearance (p<0.05), overall quality (p<0.05), and the results of instrumental analysis showed significant values in sweetness (p<0.001), hardness (p<0.001), lightness (p<0.001), redness (p<0.001), yellowness (p<0.01). As a results, the optimum formulations obtained by numerical and graphical methods were found to be 3.11 g of Opuntia humifusa powder, 35.00 g of sugar and 50.54 g of butter.

굴 패각 가루와 함초 가루를 첨가하여 제조한 갓김치의 품질특성과 저장성

정복미,정선진,김은실,Jung, Bok-Mi,Jung, Sun-Jin,Kim, Eun-Sil 한국식품조리과학회 2010 한국식품조리과학회지 Vol.30 No.2

In this study, the quality characteristics and storage properties of gat kimchi added with oyster shell powder and Salicornia herbacea powder were investigated during a storage time of 80 days at $5^{\circ}C$. After storage for 80 days, the average calcium contents were significantly higher in the kimchi containing the oyster shell powder and Salicornia herbacea powder than the control. In addition, the average hardness value was significantly higher in the OS4 group(oyster shell powder at 4% and Salicornia herbacea powder at 2%) than the control group, as well as the OS10 group(oyster shell powder at 10% and Salicornia herbacea powder at 2%) during storage for 80 days. The hunter b value of the OS4 group was significantly lower than the control group. During fermentation, gat kimchi containing the oyster shell powder and Salicornia herbacea powder had a higher pH and a lower acidity value than the control group. In terms of sensory evaluation, there were no significant differences between the control and calcium-added kimchi during fermentation. After 40 days of storage, the OS4 group showed a lower total viable count, as well as lower lactic acid bacteria, yeast and E. coli, as compared with the control and OS10 groups. Based on the microbial load, the gat kimchi containing the oyster shell powder showed limitations in terms of shelf life.

전남 무안 농촌지역 주민의 식습관 실태 조사연구

정복미,조유향,조해옥 대한지역사회영양학회 2006 대한지역사회영양학회지 Vol.11 No.1

This study was to investigate dietary habit for residents in the rural area of Chonnam, Muan. The subjects were composed of 61.2% male and 38.3% female (510 adults). In regularity of meal time, 56.3% of the subjects had meals re-gularly. The older people were significantly higher than the younger people at regular intervals of meal times (p < 0.0001). The majority of the subjects had appropriate meal amounts. 73.5% of the subjects had balanced diets. Unbalanced diet age was significantly higher than older age (p < 0.001). When dining-out, the most important criteria for selecting a meal was the taste of food. 62.4% of the subjects ate meat and greasy animal food more than once a wek. The younger in age and higher in educational levels have increased meat intake frequency. In the eating methods of animal fat, 37.5% of the subjects were high by eating generaly untouched. The older in age, lower in education level have more increased candies and confectioneries, drinkables and tea, milk and dairy products, in order. Consequently, nutrition education is for them with special emphasis on regularity of meal times, unbalanced diets, dining-out and snacks to the younger people, whereas it is the necessary eating methods of animal fat and snacks to the older people. (Korean J Community Nutrition 11(1) : 83 ~ 97, 2006)

동결건조 미역 된장 블록의 제조 및 이화학적 특성

정복미 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.3

본 연구는 미역과 된장, 멸치 엑기스, 다시마 엑기스, 바지락 엑기스, 파, 감자, 양파가루, 마늘가루를 이용하여 1조각이 1인분이 되도록 블록을 만들어 동결 건조시킨 후 이화학적 특성을 측정한 결과는 다음과 같다. 일반성분의 경우 제품 100 g당 조 단백의 경우 녹차 미역 된장제품의 단백질 함량이 약간 높게 나타났으며, 조 지방 함량은 일반 제품이 녹차 제품보다 1% 정도 함량이 많았으며, 탄수화물 함량은 일반 미역 된장제품보다 녹차 미역 된장제품이 약간 높게 나타났다. 회분 함량은 일반 미역 된장제품이 약간 높게 나타났다. 유리아미노산 구성에서 두 제품 모두 많은 양을 나타낸 아미노산은 alanine, phenylalanine, hydroxyproline, valine, leucine, isoleucine, lysine 등이었으며, 대부분이 일반 미역 된장제품에 비하여 녹차 미역 된장제품의 아미노산함량이 높게 나타났다. 지방산의 조성에서 포화지방산, 단일 불포화지방산과 다가 불포화지방산의 비율은 두 제품간의 차이가 별로 없었으며, 포화지방산중에서는 palmitic acid가 가장 높게 나타났고, 단일불포화 지방산은 oleic acid, 다가 불포화지방산은 linoleic acid가 가장 높은 비율을 나타냈다. 제품의 포화지방산과 불포화지방산의 비율은 26:74로, 불포화지방산은 단일불포화지방산에 비해 다가 불포화지방산의 비율이 두배 이상 높게 나타났다. 미역 된장제품에서 가장 많은 함량을 나타낸 유기산은 oxalic acid, 다음으로 tartaric acid였으며, 대부분 녹차제품의 유기산 함량이 높게 나타났다. 관능평가에서 맛, 색, 전반적인 기호도에서는 유의적인 차이가 없었으나, 냄새의 경우 일반 시판 된장제품이 녹차제품에 비하여 유의적으로 높게 나타났다. 본 연구제품의 개발로 바쁜 현대인들 특히 맞벌이, 독신자들에게 건강을 증진시키는 효과를 가지면서 간편한 방법으로 미역 된장국을 끓여 먹을 수 있는 상품을 제공하고자 하였다. This study was aimed at investigating the physicochemical characteristics of a freeze-dried soybean paste block with sea mustard. In the proximate composition, the crude protein, lipid and ash contents were higher in the product prepared with commercial doenjang than in a green tea product, whereas the carbohydrate content was high in the green tea doenjang than in the commercial Product. There was a rich composition of free amino acids, alanine, phenylalanine, hydroxyproline, valine, leucine, isoleucine and lysine in both products. The majority of the free amino acids were more abundant in the green tea doenjang product than in the commercial doenjang product. There were no differences between the two products in the total saturated, mono- and polyunsaturated fatty acids. The order of the abundance of the fatty acid contents in both products were linoleic acid. oleic acid and palmitic acid. The major of the organic acid in both the commercial soybean paste product and the green tea product was oxalic acid, followed by tartaric acid and citric acid. In the sensory evaluation test, the taste, color and overall acceptability were not significantly different between both products, but the odor was significantly higher in the commercial product than in the green tea Product. The freeze-dried doenjang product could be convenient for cooking nutritious sea mustard soup, without tedious preparations for a husband and wife that are both working.

전남 여수시 주부들의 김치 제조실태, 준비하는 부식 가짓수 및 아침식사형태에 관한 조사 연구

정복미,안창범,승정자 대한가정학회 2003 Family and Environment Research Vol.41 No.4

This study was carried out to examing the status of Kimchi preparation, number of side dish and breakfast type of some houses in Yosu, Chonnam area. The surver was conducted from October to November, 2000 using a questionnaire. The results are as follows. The majority of monthly income of household was 1∼2 million won(50.1%). The highest family composition was couple and children with 75.6% and the highest number of family member was 3∼4 with 57.0%. The highest type of husing was an apartment with 67.1% while its ownership was, the highest in self-own 69.9%. The 65.6% of respondants prepared Kimchi at home and the next was from the parent's home. The numbers of side dishes except Kimchi for each meal were 3∼4(63.2%). The major food of breakfast was bolied rice(86.7%). With decreasing age and family numbers and increasing level of education and income, the percent of boiled rice was lower whereas the percent of bread was higher.

일부 도시 지역 직장인의 식생활 관리실태에 관한 연구(1) : 부산, 인천, 창원, 진주, 여수지역을 중심으로

정복미,김은실,전희정 한국조리과학회 2001 한국식품조리과학회지 Vol.17 No.2

본 연구는 5개 지역 도시직장인의 연령별, 성별, 직종별 식생활습관에 대한 전반적인 조사를 실시하여 다음과 같은 결론을 얻었다. 1. 지역별 비율은 부산 14.2%, 여수 25.3%, 창원26.8%, 진주 13%, 인천 20.7%, 성별로는 여자29.5%, 남자 60.5%, 연령은 21∼30대가 40.4%, 41∼50대가 26.9%로 나타났다. 2. 아침 식습관 조사에서 대상자의 84.6%가 아침식사를 하였고(p<0.005), 남자가 여자보다 아침식사를 하는 비율이 높았으며, 아침을 거르는 주된 이유는 식욕부진으로 나타났다. 3. 아침식사 유형은 조사대상자의 80%이상이 한식을 하였다. 4. 점심식사는 조사 대부분의 지역에서 단체급식을 받았으며(p<0.005), 점심식사시 자주 선택하는 메뉴는 찌개류이며(p<0.005), 점심값으로는 3,500∼4,000원을 가장 많이 지출하였다(p<0.005). 5. 저녁식사는 대상자의 71.8%가 항상 먹는다고 하였고(p<0.005), 특징적으로 20세 이하에서는 체중조절을 위해 가끔 저녁을 먹지 않는다고 하였다. 6. 저녁외식 횟수는 대상자의 60%가 1주일에 1-2회 정도로 나타났으며(p<0.005), 남자보다 여자의 외식빈도가 높았고, 연령이 높을수록 외식빈도가 낮고, 31∼40대에서 외식빈도가 가장 높았다(p<0.005). 7. 본 조사대상자들이 평소에 가장 중요하다고 생각하는 식사는 저녁이었고, 다음으로 점심, 아침 순으로 답하였다. 8. 육류섭취빈도는 대상자의 66.6%가 1주일에 1∼2회 섭취한다고 하였으며(p<0.01), 20대 이하에서는 대상자의 13.8%가 전혀 육식을 하지 않는다고 하였는데, 육식을 하지 않는 주된 이유는 체중조절을 위한 것으로 나타났다. 전반적으로 육식을 하지 않는 이유는 육식을 좋아하지 않아서와 경제적인 이유를 내세웠다. 본 연구 결과 도시직장인은 아침과 저녁 식습관이 대체로 양호한 편이었고, 대부분이 아침식사로 한식을 이용하였으며, 점심은 단체급식을 받았고, 외식은 1주일에 1-2회 정도 하였고, 남자보다 여자의 외식빈도가 높게 나타났다. 앞으로 본 연구를 통하여 도시 직장인의 식생활 관리뿐만 아니라 단체 급식에서 도시 직장인의 보다 나은 급식 운영에 도움이 되었으면 한다. This study on the some urban salaried workers' eating habits was performed according to age, sex, and occupation. The results were as follows: 1. The subjects of Pusan amount to 14.2%, Yosu 25.3%, Changwon 26.8%, Chinju 13%, and Inchon 20.7%. The proportion of women to men is 29.5% to 60.5%. The subjects in there twenties and thirties were 40.4%, those in there forties and fifties 26.9%. 2. 84.6% of the subjects had breakfast regularly(p<0.005). It turned out that males enjoyed breakfast more than females. The main reason for skipping breakfast was the shortage of appetite. 3. Over 80% of subjects enjoyed Korean food for breakfast. 4. Most subjects usually ate lunch at the cafeteria. They enjoyed stew and usually paid ￦3,500∼4,000 for lunch(p<0.005). 5. 71.8% of subjects always had dinner(p<0.005). Younger people under 20 skipped dinner sometimes as a means of weight control. 6. 60% of subjects enjoyed eating out for dinner once or twice a week(p<0.005). Women ate out more than men, and the young ate out more than the old. People aged 30 to 40 ate out most frequently. 7. The subjects thought dinner was the most important dish, followed by lunch and then breakfast. 8. 66.6% of subjects had meat once or twice a week(p<0.01). 13.8% under 20 didn't eat meat at all as a means of weight control. Women enjoyed meat more than men. The reasons for not consuming meat were a dislike and insufficient financial resources. According to the survey, most urban salaried workers had breakfast and dinner regularly, preferred Korean food for breakfast, had lunch from mass food supplies, enjoyed eating out once or twice a week, and women ate out more frequently than men. This study indicates that it helps to develop the right eating habits and provide a more balanced and varied diet.

여수와 부산지역의 제수 비교

정복미 한국조리과학회 2005 한국식품조리과학회지 Vol.21 No.3

일부 지역주민의 해조류 섭취 관련 요인 분석

정복미,최일수,백재은 한국식품영양학회 2011 한국식품영양학회 학술대회논문집(학술심포지움) Vol.2011 No.06

미국 거주 기간에 따른 재미한인들의 한국음식 세계화에 관한 설문조사연구

정복미,심영자,김은실,주나미 한국조리과학회 2000 한국식품조리과학회지 Vol.16 No.3

본 연구는 미국 뉴욕, 휴스턴, 로스앤젤레스에 살고 있는 재미한인 212명을 대상으로 한국음식에 대한 견해, 한국음식을 세계화시키는 일에 대한 견해를 설문 조사한것으로 그 결과는 다음과 같다. 1. 조사대상자의 성별은 남자가 32.1%, 여자가 67.9%이며 연령은 40대 40.6%, 50대 이상 29.7%, 30대 26.4%, 20대 3.3%를 나타냈다. 학력은 대졸이상이 73.1%로 가장 높은 비율을 차지하였으며, 대상자의 69.8%가 직업을 갖고 있었고, 미국거주기간은 5년 이상부터 20년 이상까지 고르게 분포되어 있었다. 핵가족이 84.4%였고, 카톨릭이 49.5%, 기독교가 43.4%를 나타냈다. 2. 재미한인들의 한국음식에 대한 관심도는 대상자의 약 71.09% 이상 관심을 가지고 있었고, 한국음식을 자랑스럽게 생각하는 이유는 영양이 풍부하고 기름기가 적으므로가 39.34% 가장 높게 나타났고, 다음으로 입맛에 맞으므로가 27.96%, 고유의 음식이므로가 27.01%로 각각 나타났다. 3. 한국음식의 세계화에 대한 재미한인들의 견해를 조사 분석한 결과 대상자의 약 72.65% 이상이 한국음식의 세계화에 대한 관심도가 있었고, 한국음식이 세계화가 되지 못한 이유로는 44.98%가 맛과 향이 강하여 외국인에게 맞지 않는다고 조사되었다. 그러므로 한국음식을 세계화시키는데 가장 필요한 요인은 55.66%가 세계인의 입맛에 맞는 맛의 개발과 보완으로 응답하였다. 또한 한국음식의 세계화를 위한 개선점에서는 양념과 소스를 개발하고, 영양, 저장, 위생적인 면을 보완해야 된다는 문항에 각각 동일하게 35.12%로 나타났다. 4. 재미한인들의 한국음식에 대한 견해를 외국음식과 비교하여 알아본 결과 한국음식의 식품배합은 77.03%가 좋음 이상으로 응답하였고, 한국음식의 모양은 74.28%, 한국음식의 색은 66.98%가 좋음 이상으로 응답하였다. 5. 한인들의 견지에서 외국인이 선호하는 한국음식에 대한 조사에서 주식 류에서는 비빔밥, 떡만두국이 높은 점수를 나타내었고, 부식 류에서는 쇠 갈비찜, 불고기, 쇠갈비구이, 돼지고기구이, 빈대떡, 잡채, 배추김치, 백 김치 등이 높은 값을 보였다. 후식 류에서는 식혜, 수정과, 인삼차가 높은 값을 보여주었다. 본 연구 결과에서 볼 때, 재미한인들의 한국음식 세계화에 대한 견해가 미국거주기간에 따라 뚜렷한 경향이 나타나지는 않았지만, 재미한인들은 한국음식에 대하여 높은 관심을 가지고 있음을 알 수 있었고, 한국음식을 세계화시키는 일에도 관심도가 높음을 알 수 있었다. 본 연구를 기초자료로하여 외국인에게는 맛과 향이 다소 강하게 느껴질 수도 있는 한국음식을 그들의 입맛을 고려하여 인삼소스, 마늘소스, 생강소스, 배소스 등의 양념소스 등을 개발하고 보완함으로서 세계인의 입맛에 맞는 음식으로 개발하기 위한 노력이 한층 필요하다고 사료된다. This study surveyed the opinion of Korean residents in New York, Houston, and Los Angeles in the United States, on Korean food and the way to spread them internationally. The results were as follows: Over 71% of the respondents had interests on Korean food, and 39% of them answered the reason why they like Korean food is that it usually contains many important nutrients and little fat. Over 73% of the respondents were interested in spreading Korean food internationally, and 35% of them thought the sauces and the spices of the Korean food should be improved to be favored internationally. Foreigners' favorite Korean main dishes were Bibimbap and Ddunkmanduguk, favorite side dishes were Bulgogi, Kalbigui, Chapchae, and Kimchi, and favorite desserts were Sikhe and Ginseng tea.

전남지역 농촌 주부들의 식생활관리 실태 조사

정복미,정해옥,김은실 한국조리과학회 1999 한국식품조리과학회지 Vol.15 No.4

A survey on the traditional management of dietary life, seasonal diets, and frequency of using traditional fermented foods, was conducted from six hundred forty housewives living in rural areas of Yosu and Yocheon district, and the following results were obtained. 1. Majority of the subjects was in the range of 50-59 years old (43.1%), elementary schooling in education (38.1%), composition of family with parents and children (57.5%) with 3-4 family members (40.6%), and annual income of 5-8 million Won. 2. Korean style-house (36.7%), modernized kitchen (58.5%), and liquid fuel (69.7%) held the majority of the living environment. 3. Most of the households possessed refrigerator (98.9%), kitchenette range (98.4%) and electric rice pot (97.9%). 4. Access to traditional dishes was mostly prompted through elders or friends (84%). Preparing a meal was regarded to be a troublesome duty (41.5%). Husband's preference was the major factor for the meal preparation (53.7%) and about 30 min was spent for preparing dinner (53.7%). 5. Cooked rice was a main staple (99.5%) while three kinds of Kimchi (55.3%) were served as prime side dishes in the diets. Most Kimchi(94.7%) was prepared at home. To this basic menu, two or three side dishes were added at breakfast (77.2%), lunch (76.1%), and dinner (65.4%). MSG (mono-sodium glutamate) was consumed by 62.2% of the households. 6. Most rural households prepared traditional dishes on the traditional holidays in lunar calendar including New Year's Day (98.9%), First Full Moon of The Year (81.4%), and Autumn Full Moon (96.8%). 7. Traditional fermented foods prepared at home comprised Kimchi (87.2%), soybean paste (75.5%), red pepper soybean paste (73.9%), and soy sauce (70.7%).