들깨의 건강 기능성 다식 제조에 관한 연구

趙米子 동남보건대학 2000 論文集-東南保健大學 Vol.18 No.1

This study was carried out to investigate the proper combination of honey and malt syrup affecting shape, sweetness, texture, melting degree in mouth and flavor of Dasik made of perilla. Dasik made of 70% malt syrup with 30% honey showed the most good shape, texture, melting in mouth, flavor and sweetness. Dasik made of either 100% malt syrup or 100% honey were resulted in poor score values in all items tested here. It can be concluded that Dasik made of 70% malt syrup and 30% honey was the most favorable. More than 70% honey can not holding the shape of Dasik properly.

흑향미와 꿀 첨가량에 따른 유색 쌀다식의 특성 평가

조미자 한국식품영양학회 2002 韓國食品營養學會誌 Vol.15 No.4

This study was carried out to investigate the effect of black pigmented rice flour and honey syrup which were added different amounts to the rice on the quality of Rice Dasik. The sensory scores which evaluated for color, flavor, sweetness, softness, melting in mouth, swallowness, sticky and texture revealed that Dasik made with 20 ~ 30% black pigmented rice flour and 70% honey syrup were the most higher . Degree of lightness, redness and yellowness were decreased as increasing of black pigmented rice flour. the values of springness, gumminess, cohesiveness, adhesiveness, hardness and chewiness showed decreasing tendency in add of 70% honey syrup than that of 60% addition.

재료배합에 따른 송화다식의 관능적 특성검사

조미자 한국조리과학회 1995 한국식품조리과학회지 Vol.11 No.3

This study was carried out to investigate the possibility of improving texture and flavor of Dasik made of pine pollen with waxy rice flour and Angelica gigas leaf powder addition. Pine pollen Dasik was not affected in shape, flavor, texture, taste, melting degree and unpleasant flavor by add of 10% rice flour. Flavor, texture and melting degree were little bit affected by add of 30% rice flour but all items got worse with same amount of rice flour addition. Add of Angeleica leaf powder by 10% improved a little the texture while flavor was decreased.

시럽의 종류가 참깨다식의 관능평가에 미치는 영향

趙米子 동남보건대학 2000 論文集-東南保健大學 Vol.18 No.2

This study was carried out to investigate the proper combination of honey and malt syrup affecting shape. sweetness. texture, melting degree in mouth and flavor of Dasik made of sesame. Dasik made of 100% honey scored more than the average values except shape. Dasik made of 100% malt syrup was resulted in poor score values in all items tested here. Dasik made of 35% honey and 65% malt syrup was scored average in all items, however, Dasik made of 65% honey and 35% syrup showed the most attractive shape, texture. melting in mouth, flavor and sweetness. It can be recommended that 35% malt syrup and 65% honey will be more proper combination rate in case of making Dasik with sesame seeds.

수술실에서의 지지간호가 수술직전 환자의 불안감소에 미치는 영향

조미자,홍미순 성인간호학회 2001 성인간호학회지 Vol.13 No.4

This study was to examine the effects of supportive nursing care on surgical patients in the operating room. Method: This study was nonequivalent control group none-synchronized design. The data were collected during the period of July 26 through October 8, 1999 at K hospital in Kwangju. The subjects for the study were selected from those patients who were admitted to K hospital for abdominal surgery. Forty-eight adult subjects were selected and evenly divided into two groups: 24 for the experimental group and the other 24 for the control group, respectively. The tool used for measuring state and trait anxiety was the one originally worked out by Spilberger(1976), and translated by Kim Jung- Taek and Shin Dong-Kyun(1978) for suitable application for Koreans. Data were analyzed by x2- test, t-test, Chronbach's α coefficient using SAS/PC + . Result: Results were as follows : 1. The decree of State anxiety was found to be lower in the experimental group who received supportive nursing care in the operating room immediately before an operation than the control group who did not."(p<.001). 2. There was no significant difference on the post-test blood pressure and pulse rate immediately before operation between the two groups(p>.05). Conclusion: Results of the above study reveals that the supportive nursing care in the operating room is effective in alleviating the anxiety of patients. I suggest that it is highly desirable to apply supportive nursing care for those patients who are waiting for immediate surgery.

꼴라주(Collage)의 기법을 활용한 3D 네일아트의 조형성에 관한 연구 - 3D 일러스트레이션 작품을 중심으로-

조미자,정숙영 한국인체미용예술학회 2010 한국인체미용예술학회지 Vol.11 No.2

A collage is one technique of painting that enhances the effect of a canvas and expresses artistic construction by mixing unreasonable objects using very different materials. A collage is brought about great transformation in cubism and used materials themselves as the object beyond the plane in dadaism. It has been increasingly developed in surrealism by meeting very different things. Nail Art has been also changed into a wider concept of 'decoration' rather than hand painting which simply paints on the nails with pictorial components. In the expression of Nail Art, 3D Nail Art is a great artistic work which is expressed in the small space of a nail and creates cubic art using a variety of objects. In other words, by applying an artistic sense and technique of handling tools to the nail, one part of a body, and drawing a collage, one expressive technique in modern painting, into actual work, the collage emphasizes cubic expression through the use of fantasy and object. This study is intended to examine the formative feature of collage, graft it on 3D Illustration and analyze researcher's applied works. Furthermore this study attempts to approach Nail Art to one genre of art beyond the beauty industry.

저장기간에 따른 송화 다식의 조직특성 변화

조미자 한국식품영양학회 2003 韓國食品營養學會誌 Vol.16 No.4

다식을 제조하였을 때 어느 정도까지의 저장성이 실제 이용상 문제가 없는지를 알아보고자 실험한 결과는 아래와 같다. 탄력성은 45일까지 실온에 저장하였을 때 저장기간에 따른 차이가 거의 없었다 45일간 저장한 경우 제조 당시보다 응집력이 크게 감소하였으나 저장기간별 간에는 크게 차이가 없었다. 씹힘성은 15일 저장까지는 제조 당시와 차이가 없었으나 30일 이후는 차이가 크게 나타났다. 검성은 저장기간이 지남에 따라 증가하였는데, 15일까지는 제조 당시와 차이가 없었으나 30일부터는 차이가 컸다. 부착력은 시간이 지남에 따라 감소하였는데, 15일 저장까지는 제조당시와 차이가 없는 반면 30일부터는 차이가 있었다. 경도는 시간이 지날수록 계속 증가하였다. This study was carried out to investigate the variation of instrumental charaters during strorage of pine pollen Dasik stored at room temperature. Cohesiveess, chewness, gumness, adhesiveness and hardness were varied significantly while springness was not influenced by storage periods. Cohesiveness after 45 days storage was significantly different from before storage, however, was not different from that of 30 days stored. Chewness of 30 days stored Dasik was significantly different from that of 15 days stored but was not different from that of 45 days stored. Gumness in the Dasik stored for 30 days was significantly different from that of 15 days stored but was not different from that of 45 days stored Dasik. Adhesiveness was decreased with storage periods. Adhesiveness of the Dasik stored for 30 days long was significantly different from that of 15 days stored but was not different from that of 45 days stored one. Hardness was increased with storage periods. Each of the hardness in the Dasik stored for 0, 15, 30 and 45 days were significantly different from each other.

흑미 첨가량에 따른 유색 설기떡의 특성평가

조미자 한국식품영양학회 2001 韓國食品營養學會誌 Vol.14 No.6

흑미가 가지고 있는 안토시아닌 색소의 기능성을 이용할 목적으로 유색설기떡을 제조하였다. 떡 제조시 흰쌀에 대하여 흑미 첨가량을 달리한 유색설기떡의 색상, 맛, 냄새 및 조직감에 대한 관능평가와 기계적 특성 등을 조사하였다. 관능평가 결과는 흰쌀 1,000g에 흑미 가루 200g을 첨가한 떡이 가장 높았으며, 다음이 150g을 첨가한 경우이었으나 이들간에는 맛을 제외하고는 차이가 없었다. 기계적 특성 조사 결과는 흑미 첨가량이 증가할수록 탄력성, 껌성, 응집성, 경도, 부착성 및 씹힘성 값은 감소하는 경향을 나타내었다. 색도는 흑미 첨가량이 증가할수록 명도와 황색도는 감소하였으나 적색도는 증가하였다. 당도는 7∼9%의 유색설 기떡을 선호하였다. 결론적으로 혹미를 이용하여 유색설기 떡을 만들 때 색. 맛, 냄새 및 조직감을 가장 좋게하기 위한 흑미 첨가량은 200g이 알맞다고 판단하였다. This study was conducted to investigate the effect of black pigmented rice flour which was added different amounts to the rice on the quality of colored Sulgiddeok. The sensory scores which evaluated for taste, color, flavor and texture revealed that adding 200g black pigmented rice flour to 1,000g of rice flour was the most layered and followed by add of 150g black pigmented rice flour, Degree of lightness and yellowness were decreased as increasing of black pigmented rice flour while redness was enhanced accordingly. Addition of 7∼9% sugar to the colored Sulgiddeok was the most layered. The values of springness, gumminess, cohesiveness, adhesiveness, hardness and chewiness showed decreasing tendency as increasing of black pigmented rice flour addition.

네일 자격증 제도 개선방안에 관한 연구

조미자,박정신 한국메이크업디자인학회 2010 한국메이크업디자인학회지 Vol.6 No.2

비만관리를 위한 메뉴 아이템 개발

조미자 동남보건대학 2004 論文集-東南保健大學 Vol.22 No.2

This study was carried out to develop menu items which could help controlling over weight problem by use of high fíber diet with functional properties such as whole grain cereals, vegetables, sea weeds, mushrooms etc. Sulgiddeok using black pigmented rice, Dasik using black sesame seeds and yulmu, Dasik using black pigmented rice and sea weeds, Yanggang using pumpkin and beans, and Gelatin salad using mushroom and bell peppers were developed cooking methods for each item menu were presented.