단호박 가루를 첨가한 호상요구르트의 품질 특성

정현아 ( Hyeon A Jung ),김안나 ( An Na Kim ),안은미 ( Eun Mi Ahn ),김유정 ( You Jeong Kim ),박숙현 ( Suk Hyeon Park ),이재은 ( Jae Eun Lee ),이수미 ( Su Mi Lee ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2011 한국식품저장유통학회지 Vol.18 No.5

Sweet Pumpkin (Cucurbita maxima) is rich in minerals, vitamins, and dietary fibers and has less fat. It is thus effective for dieting and for preventing constipation. Sweet Pumpkin contains vitamin A, particularly beta-carotene, which is turned into retinol in the body and helps protect the vision. It is currently on the spotlight as a vision care, anticancer, and diet food, among others, but because it is hard to find yogurt made of Sweet Pumpkin, in this study, Sweet Pumpkin powder was added to yogurt for promotion as a new health food. Yogurt was made with 0, 0.5, 1, 2, and 3% Sweet Pumpkin powder, and the color properties (brightness, redness, and yellowness), viscosity, pH, and acidity were measured through a sensory test (color, flavor, taste, overall acceptability). The storage stability at five-day intervals for one day, five days, ten days, 15 days, etc. was also experimented on. For the color properties, the greater the amount of Sweet Pumpkin powder added, the greater the decrease in the lightness (L) value, but the redness (a) and yellowness (b) values increased (p<0.001). For the viscosity, it was decreased for five days and then increased by 47-68% for ten days. This showed a significant difference in storage stability period: one day (p<0.001), five days (p<0.01), and ten days (p<0.01) (except 15 days). Further, there was a significant difference in pH and acidity [pH: for one day (p<0.001), five days (p<0.01), and ten days (p<0.01); acidity: one day (p<0.001), ten days (p<0.05), 15 days (p<0.001)]. No significant difference in pH was shown, however, for 15 days, and in acidity for five days. The results of the sensory test are highly estimated in the order of 1%>2%.3%>0%>0.5%. The study results indicate that the addition of 1% Sweet Pumpkin powder is most suitable for manufacturing Sweet Pumpkin yogurt.

김종우 ATP학원

정현건설(JUNG HYEON Construction) 현대건축사 2016 (월간)Maru Vol.- No.170

단무지 제품의 보관온도 설정을 위한 저장 온도별 품질 특성

정현아 ( Hyeon A Jung ),박찬성 ( Chan Sung Park ),박숙현 ( Suk Hyeon Park ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2012 한국식품저장유통학회지 Vol.19 No.6

단무지는 단체급식 및 외식업체에서 소비되는 부식재료로 소비량이 점점 늘어나고 있는 추세이다. 더운 여름철 상온에서 대량 소비처로 운반되는 단무지의 경우 미생물에 의한 부패와 효소작용에 의한 연화현상은 단무지 생산자들에게 해결해야할 가장 큰 문제가 되고 있다. 따라서 향후 소비가 더욱 증가될 것으로 예상되는 단무지에 대한 품질개선 방안을 마련하기 위한 기초자료로 활용하고자 포장된 단무지 제품의 저장온도에 따른 품질변화와 특성을 비교하였다. 단무지의 저장 중 색도, 물성, 미생물 변화와 관능적 특성을 알아보기 위하여 5℃와 25℃의 저장온도로 각각 나누어 3주간 조사 하였다. 단무지와 단무지 여액의 명도와 적색도는 저장기간이 길어짐에 따라 큰 차이는 없었지만 유의적으로 나타났으며, 황색도의 경우 5℃와 25℃ 모두 저장기간에 따라 감소하는 경향을 나타냈다. 단무지의 Hardness는 5℃의 경우 7일에서 가장 큰 값을 나타냈고, 25℃의 경우는 14일에서 가장 큰 값을 나타냈다. 저장기간 중 단무지의 총 균수를 조사한 결과 저장기간 동안10(5) CFU/g로 거의 균수변화가 없었지만, 단무지 여액의 경우저장후기부터 균수가 늘어났다. 효모곰팡이 수는 단무지의 경우 5℃, 25℃ 모두 저장 7일까지는 증가하다가 단무지의 균수는 이후 변화가 없었고 단무지 여액의 균수는 계속증가 하였다. 단무지 저장별 관능적 특성은 맛의 전체적 기호도는 저장 14, 21일(5℃)에서 가장 높았으며, 향의 전체적 기호도는 저장 7일(5℃)에 보관한 단무지가 높았으나 유의적 차이는 없었다. 25℃에 보관한 단무지의 Texture, Color 기호도는 저장기간이 길어짐에 따라 유의적으로 감소하였고(p<0.05), 25℃에 보관한 단무지의 전체적 기호도는 저장기간이 길어짐에 따라 유의적으로 감소하였다 (p<0.05). 전체적으로 5℃에 보관한 단무지의 기호도가 유의적 차이는 없었지만 25℃에 보관한 단무지의 기호도보다 높게 나타나 단무지 제품의 보관온도는25℃보다는 5℃가 적합하다고 사료된다. In this study, danmuji samples stored at 5 and 25℃ were examined for three weeks to observe the changes in the color, property of matter, and microorganisms of danmuji, and its sensory properties, during its storage. The difference in the brightness and redness of danmuji and danmuji filtrate as their storage period became longer was not big but was significant, and their yellowness decreased following storage at both 5 and 25℃. The hardness of the danmuji sample stored at 5℃ showed the greatest value at day 7 while that of the danmuji sample stored at 25℃ showed the greatest value at day 14. It was found in the examination of the total cell number of the stored danmuji that the total cell number was 105CFU/g, with almost no change, but in the case of the danmuji filtrate, the cell number increased from the latter part of the storage. The number of yeast fungi increased until storage day 7 for both the danmuji sample stored at 5℃ and that stored at 25℃. The cell number of danmuji did not change since then while the cell number of the danmuji filtrate constantly increased. As for the sensory properties of each stored danmuji, the overall taste preference was highest at storage days 14 and 21 (5℃), and the overall scent preference was high for the danmuji that had been stored for 7 days (5℃), but there was no significant difference. The texture and color of and the overall preference for the danmuji stored at 25℃ significantly decreased as the storage period got longer. All in all, the preference for the danmuji stored at 5℃ was higher than that for the danmuji stored at 25℃, although there was no significant difference. Thus, it is thought that 5℃ is more appropriate than 25℃ as the storage temperature of danmuji products.

다시마를 이용한 샐러드 드레싱 제조의 품질 특성

정현아 ( Hyeon A Jung ),김안나 ( An Na Kim ),안은미 ( Eun Mi Ahn ),박숙현 ( Suk Hyeon Park ),김민지 ( Min Ji Kim ),우연정 ( Yun Jung Yoo ),이유림 ( You Rim Lee ) 한국식품영양학회 2011 韓國食品營養學會誌 Vol.24 No.4

This study was conducted to develop a novel salad dressing composite recipe of natural seasoning containing the dried sea tangle(Laminaria japonica) that has a high preference. Sea tangle(Laminaria japonica) is included in the vitamins and minerals, magnesium, calcium, iodine, iron content, such as high, and contained in Sea tangle alginate is not a small conference known as dietary fiber. To manufacture salad dressing with sea tangle, dressing with 0%, 3%, 6%, 9%, and 12% added sea tangle were prepared and tested for quality. The pH tended to increase with the increased sea tangle in addition but in contrast, acidity showed. The ``L`` color decreased with added sea tangle, whereas the ``a`` and ``b`` values increased. Brix measurements increase with added sea tangle. The strength texture results, 0% was the highest, lowest 9%. Bitterness and chewiness texture results, 9% was the highest, lowest 0%. According to the sensory test results, in the topic overall quality 3% was by 3.76 point the highest. But, during total nine clause, in clause six, by 6% was the highest.

저장기간에 따른 솔잎분말 첨가 쿠키의 품질특성

정현아 ( Hyeon A Jung ),김수현 ( Su Hyun Kim ),이민애 ( Min Ae Lee ) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2009 한국식품저장유통학회지 Vol.16 No.4

경북 지역 보육 시설 급식소의 위생 관리에 대한 중요도-수행도 조사

정현아(Hyeon-A Jung),김안나(An-Na Kim),주나미(Na-Mi Joo),백재은(Jae-Eun Paik) 동아시아식생활학회 2011 동아시아식생활학회지 Vol.21 No.3

The purpose of this study was to analyze the importance and performance of sanitation management within childcare center foodservice facilities in Gyeongbuk province. The survey involved 248 people who participated in the food hygiene and safety education for childcare center managers in Gyeongbuk province from June to July 2010. A total of 236 survey papers were analyzed statistically by SPSS program. By the method, t-test and importance-performance analysis (IPA) was performed. Among the respondents, facility managers are 40s (41.9%) which accounted the most percentage, and for the type of facility, the largest amount was home (39.9%). The number of preschool children who are under 20 people accounted for 45.3% and food service staffs were accounted for 36.7%. No significant differences were observed for the four items on the IPA, except for the topics “the immediate deal with trash and leftover food” and “minimizing time (within 2 hours) for distribution after cooking” (p<0.001). The average score on the IPA was 4.14 points, and the average score for the importance of the evaluation was 4.49 points out of 5. Finally, childcare facility managers are aware of the importance that is lower than can be done. The results suggest that continuing education is necessary to administrators to manage the health care facility effectively.

생강을 이용한 샐러드드레싱 제조의 품질 특성

정현아(Hyeon A Jung),박숙현(Suk Hyeon Park),김안나(An Na Kim) 한국조리학회 2013 한국조리학회지 Vol.19 No.2

To manufacture salad dressing with ginger, dressing with 0%, 3%, 6%, 9%, and 12% ginger added were prepared and tested for quality. The salad dressing products were evaluated for pH, acidity, chromaticity, salinity, sugar content, sensory test during storage up to 21 days at 4℃. The pH of the dressing increased with ginger added, whereas the acidity decreased(p<0.001). The L, a and b values increased during the storage period(p<0.01). Brix measurements decreased with ginger added, whereas the salinity increased. Also, the salinity of the dressing increased during the storage period(p<0.01). According to the sensory test results, dressing products with 9% and 12% ginger added were most preferred for the early storage days; however, the sensory test showed that the dressing with 6% ginger added was most preferred for seven test items according to storage period, indicating that the salad dressing added with 6% ginger was acceptable.

표고버섯을 이용한 샐러드 드레싱 제조의 품질 특성

정현아(Hyeon-A Jung),김안나(An-Na Kim) 동아시아식생활학회 2011 동아시아식생활학회지 Vol.21 No.5

This study was conducted to develop a novel salad dressing composite recipe composed of natural seasoning containing dried oak mushroom (Lentirus edodes). Dried oak mushroom (Lentirus edodes) has a better flavor and more nutrients than fresh oak mushroom since vitamins are activated during the drying process. To manufacture salad dressing with Lentirus edodes, dressing with 0%, 3%, 6%, 9%, and 12% added L. edodes were prepared and tested for quality. The pH of the dressing decreased with added L. edodes content, whereas acidity increased but decreased again in the 9% dressing. The L value decreased with added L. edodes content, whereas the a and b values increased but decreased again in the 9% dressing. Sugar content increased with added L. edodes. Rradish strength increased with added oak mushroom. Brittleness and chewiness decreased in the lower percentage dressing, increased in the 9% dressing, but decreased again in the 12% dressing. According to the sensory evaluation results, the highest overall acceptability was 3.3, in the 6% dressing compared to the control group.

김종우 ATP학원

정현건설(JUNG HYEON Construction) 현대건축사 2016 마루 Vol.- No.170

당뇨 쥐에 대한 한약재복합추출물로 만든 현미율무밥의 혈당강하 효과

이현순 ( Hyeon Sun Lee ),공현주 ( Hyun Joo Kong ),이언희 ( Eon Hee Lee ),황수정 ( Su Jung Hwang ),정현아 ( Hyeon A Jung ),김미림 ( Mi Lim Kim ),최은미 ( Eun Mi Choi ),장정현 ( Joung Hyeon Jang ),양경미 ( Kyung Mi Yang ) 대한본초학회 2014 大韓本草學會誌 Vol.29 No.3

Objectives : The purpose of this study was to evaluate boiled rice made from unpolished rice, Job`s Tears, and extract from medicinal herbs mixture (HGMCJE) for hypoglycemic effect on STZ-induced diabetic rats. Methods : In the response of glucose tolerance, control and diabetic rats groups was intubated with glucose and HGMCJE. Furthermore, boiled 100% polished rice (P rice), boiled unpolished rice mixed with white rice and Job`s tears (polished rice:unpolished rice:Job`s tears=60:25:15, UPJ-rice), and UPJ rice made from HGMCJE (HUPJ-rice) were intubated to control and diabetic rats groups, respectively. Then, blood glucose concentration, incremental blood glucose, and area under the curve (ΔAUC) were analyzed in every experimental groups, and these data were used to evaluate glycemic response. Results : When glucose and p rice were intubated in control and diabetic rats, blood glucose concentration, incremental blood glucose, and incremental response ΔAUC of diabetic groups were significantly increase than control groups. But administraion of a single dose of extract from medicinal herbs mixture and HUPJ-rice in control and diabetic rats inhibited the remarkable increase the level of postprandial blood and ΔAUC at 60, 90, and 120 min Conclusions : These results indicate that when intubation of glucose and P rice were out of control on postprandial glycemic response in diabetic rats. But postprandial glycemic response was well-modulated by administrating a single oral dose of HGMCJE and HUPJ-rice. Therefore, HGMCJE can be developed as an effective hypoglycemic agent.