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발아조건에 따른 보리의 GABA 함량 및 영양성분 변화
차미나(Mi-Na Cha),전현일(Hyun-Il Jun),송근섭(Geun-Seoup Song),김영수(Young-Soo Kim) 한국식품과학회 2012 한국식품과학회지 Vol.44 No.1
본 연구에서 보리의 GABA 함량을 높일 수 있는 제조조건(수침과 발아)을 확립하여 GABA 고함유 발아보리를 제조하고, 발아에 의한 영양성분의 변화를 분석하였다. 수분흡수량과 수침용액의 pH는 수침 초기 6시간까지 급격하게 변화하였고, 보리종류 및 수침온도에 따라 약간의 차이를 나타내었다. 보리 원맥의 GABA 함량은 쌀보리 4.1 mg/100 g, 겉보리 1.4 mg/100 g 및 찰보리 2.5 mg/100 g이었으며, 25℃에서 24시간 수침 후에 쌀보리 10.4 mg/100 g, 겉보리 14.1 mg/100 g 및 찰보리 10.9 mg/100 g으로 증가되었다. 한편, 발아보리의 GABA 함량은 쌀보리 15.8 mg/100 g(48시간, 25℃), 겉보리 20.9 mg/100 g(36시간, 15℃) 및 찰보리 14.3 mg/100 g(36시간, 5℃)으로 보리 품종에 따라 발아조건은 다르게 나타났다. 수침과 발아 후에 원맥보다 쌀보리는 3.9배, 겉보리는 14.6배 및 찰보리는 5.8배 GABA 함량이 증가하였다. 발아에 의한 보리의 영양성분 변화는 일반성분에서 원백보다 조지방, 조회분, 무기질 및 β-glucan 함량은 감소하였으며, 지방산 조성에서 원백보다 linoleic acid는 증가하고 oleic acid는 감소하였다. 한편, 보리의 주요 지방산은 linoleic acid와 palmitic acid이었고, β-glucan 함량은 발아에 의하여 쌀보리 0.84배, 겉보리 0.94배 및 찰보리 0.94배 감소하였다. Steeping and germination conditions were investigated in order to produce barley containing a high γ-aminobutyric acid (GABA) content, and the changes in GABA and nutritional components before and after germination were also evaluated in this study. Water absorption rates of three barleys increased alongside both steeping time and steeping temperature. The highest GABA contents of the three barleys, 10.4-14.1 mg/100 g, were obtained from the steeping condition of 25℃ for 24 hr. The GABA contents of germinated barleys ranged from 14.3 to 20.9 mg/100 g, increasing by 3.9 to 14.6 times compared with raw barley. The crude lipid, crude ash and total mineral contents were slightly decreased after germination. The major fatty acids of the three barleys before and after germination were linoleic and palmitic acids. β-glucan contents of three barleys were slightly decreased after germination.
차미나(Mi-Na Cha),윤영(Young Yoon),장선아(Seon-A Jang),송근섭(Geun-Seoup Song),김영수(Young-Soo Kim) 한국식품과학회 2011 한국식품과학회지 Vol.43 No.3
본 연구는 GABA 함량이 높은 발아보리 제조조건을 선정하고, 발아보리를 이용한 고추장 당화물의 품질특성을 분석하였다. 수침온도(5, 15 및 25 ℃)에 관계없이 수침시간이 경과함에 따라 보리의 수분흡수율은 증가하고 수침용액의 pH는 감소하였으며, 25에서 수분흡수율(33.46-59.86%)과 pH의 변화(6.37-5.56)가 가장 크게 나타났다. 보리의 GABA 함량은 25 ℃, 20시간 수침 시켰을때 11.90mg/100 g으로 가장 높았다. 수침 후 발아조건(5, 15 및 25 ℃, 0-72 h)별 보리의 GABA 함량에 있어서는 5 ℃에서 36시간 발아시켰을 때 15.06 mg/100 g으로 가장 높아 원맥보다 GABA 함량이 약 7.4배 증가하였다. 전분질원으로서 찹쌀, 보리 또는 발아 보리 첨가에 관계없이 모든 고추장 당화물의 pH는 당화기간 동안 감소하였고, 산도, 아미노태 질소 함량 및 암모니아태 질소 함량은 증가하였다. 고추장 당화물의 GABA 함량도 전분질원 종류에 관계없이 당화기간이 경과함에 따라 증가되었고, 발아보리 첨가 당화물의 GABA 함량이 11.89 mg/100 g으로 가장 높았다. Germination conditions were evaluated to obtain barley containing a high content of gamma-aminobutyric acid (GABA), and quality characteristics of saccharified materials manufactured using germinated barley were investigated. Water absorption content of barley increased but pH of the steeping solution decreased with increasing steeping time at all steeping temperatures. The changes in water absorption content and pH were highest at a steeping temperature of 25℃. The highest GABA content was obtained at a steeping condition of 25℃ for 20 h. The highest GABA content was obtained for a germination condition of 5℃ for 36 h after steeping, resulting in an increase of 7.4 times more GABA contents than that in raw material. The pH of saccarified materials decreased but titratable acidity, amino type nitrogen content, and ammonia type nitrogen content increased during the saccharification period. GABA content of saccarified materials increased with increasing saccharification period, resulting in the highest GABA content from saccarified materials containing germinated barley.
델파이 기법을 이용한 대표적인 한국의 맛과 음식에 관한 연구
차성미,정라나,정서진,김광옥,한귀정,이새롬,Cha, Sung-Mi,Chung, La-Na,Chung, Seo-Jin,Kim, Kwang-Ok,Han, Gwi-Jung,Lee, Sae-Rom 한국식품조리과학회 2010 한국식품조리과학회지 Vol.30 No.2
The present study attempted to conceptualize Korean typical tastes, flavors and foods and to gather professionals' opinions about the globalization of Korean foods. A total of 23 experts participated in a three round survey using the Delphi technique, which was used to integrate and share the professional ideas of each expert. The survey was categorized into two parts: 1. Korean typical tastes and flavors, 2. Korean typical foods. According to the results, 'hot chili pepper', 'Kimchi', 'soy sauce', and 'garlic' were represented as Korean typical tastes and flavors. Also 'harmonized' was determined to be a type of food that should be introduced to foreigners and, 'sweet' and 'tart' were shown to also be liked by foreigners. In addition, 'neobiani', 'kalbi', 'bibimbap', 'kimchi', 'japchae', and 'neobiani' were categorized as typical Korean foods, foods that should be introduced to foreigners, and foods that would be liked by foreigners. These results showed that appropriate foods should be globalized and R&D should be expanded to determine the preferences of foreigners in terms of tastes and flavors.
국내 체류 외국인 및 내국인의 전통향토음식에 대한 기호도 비교 분석
차성미 ( Sung Mi Cha ),정라나 ( La Na Chung ),정서진 ( Seo Jin Chung ),김광옥 ( Kwang Ok Kim ),이새롬 ( Sae Rom Lee ),김행란 ( Haeng Ran Kim ),한귀정 ( Gwi Jung Han ),이진영 ( Jin Young Lee ) 한국식생활문화학회 2012 韓國食生活文化學會誌 Vol.27 No.3
This study was conducted to compare the preference and satisfaction for Korean traditional foods (Jeonju Bibimbap, Daetongbap, Jeonbokjuk, Jorangiddockguk, Hobakbumbuk, Darkgalbee, Eonyang Bulgogi, Moyackgwa, Insam Jeonggwa, Maejackgwa) in foreigners and Koreans. In this study, 27 foreign and 31 Korean university students were surveyed. Statistical analysis and Mann-Whitney U test were performed using the SPSS statistical package (17.0). The major findings were as follows: 1) Foreigners had higher experience of eating Darkgalbee (84.6%), Jeonju Bibimbap (80.8%), Daetongbap (53.8%), and Jeonbokjuk (53.8%) among Korean traditional foods, whereas their eating experience of Insam Jeonggwa (3.8%), Maejackgwa (11.5%), Moyackgwa (15.4%) and Jorangiddockguk (23.1%) was lower. 2) Foreigners and Koreans both liked sweet taste, but disliked sour taste, bitter taste, garlic flavor, sesame flavor, and soy sauce flavor among the sensory characteristics of Korean traditional foods. 3) Foreigners scored their overall satisfaction of Korean traditional foods in the order of Jeonju Bibimbap (7.70±0.95), Eonyang Bulgogi (7.62±2.10), Daetongbap (7.59±1.60), Darkgalbee (7.20±1.56), and Jeonbokjuk (6.67±1.64), whereas Koreans rated higher scores for Eonyang Bulgogi (8.28±1.19), Darkgalbee (8.20±1.00), Jeonju Bibimbap (7.73±1.08), Jeonbokjuk (7.69±1.44), and Moyackgwa (7.43±1.52).
두 초등학교 사례를 통한 원도심 작은학교의 활성화 방안 연구
위미나(Mi-NA WI),차형률(Hyeong-Ryul CHA) 한국수산해양교육학회 2022 水産海洋敎育硏究 Vol.34 No.2
The purpose of this study is to examine the difficulties faced by small schools in the old urban center and to find ways to overcome them, to find ways to revitalize small schools in the old town center. In order to complete the purpose, researchers selected teachers and parents from two small elementary schools in the old urban center of Gyeongsangnam-do and school coomissioners of office of education as research participants and conducted in-depth interviews to confirm the difficulties and demands of small schools in the old downtown areas. Based on this, it was intended to identify the difficulties and requirements of the old downtown area schools and to seek various ways to revitalize schools in connection with the office of education and the region. In addition, we tried to find out ways to revitalize the original city center school from the perspective of various educational subjects. As a result of the study, it was found that the original downtown small school is rich in historical and cultural resources of the region and has the advantage of utilizing various human and material resources of the city. In this regard, it will be possible to revitalize it through a unique curriculum and regional linkage activities.
이야기 구조 지도를 통한 초등학습자의 영어 읽기 능력 분석
정미나(Jung, Mi-Na),차경애(Cha, Kyung-Ae) 한국초등영어교육학회 2011 초등영어교육 Vol.17 No.1
Research indicates that direct instruction of story grammar can improve reading comprehension of narrative texts. The purpose of this study is to investigate the effects of story grammar instruction on 5th grade EFL students’ comprehension of narrative texts using a story map. This study was conducted with 44 primary school students for 6 weeks. The students in the experimental group were taught to read four storybooks focusing on the story grammar. The data collected were used for quantitative and qualitative analysis. Results showed that the experimental group outperformed the control group(N=22) on tests. The qualitative analysis of four students’ story maps in the story grammar instruction group showed progress and positive changes in their ability to identify the global structure of a text and to abstract episodic sequence. Using story maps based on the story grammar provided students with a framework to organize and retain critical story elements that, in turn, enhanced comprehension. The findings indicate that direct story grammar instruction can be an effective way to improve reading as well as writing skills.
병원 유형 및 지역에 따른 임상영양서비스에 대한 간호사의 인식
이한나 ( Han Na Lee ),이송미 ( Song Mi Lee ),박유경 ( Yoo Kyung Park ),이승민 ( Seung Min Lee ),이은 ( Eun Lee ),차진아 ( Jin A Cha ),박미선 ( Mi Sun Park ),이호선 ( Ho Sun Lee ),라미용 ( Mi Yong Rha ),류은순 ( Eun Soon Lyu ) 대한영양사협회 2014 대한영양사협회 학술지 Vol.20 No.4
The purpose of this study was to evaluate nurses` perception of clinical nutrition services. A cross-sectional survey design was performed. The research was accomplished by using questionnaires developed for this study and administered from September 12 to December 31, 2013 to 343 nurses at 43 tertiary hospitals and 20general hospitals. The percentage of nurses who recognized clinical nutrition certificate as issued from nation was 27.8%. The mean scores of perceived usefulness on clinical nutrition services was 4.23/5.00, whereas that of perceived implementation was 3.76/5.00. The mean scores of necessity of disease-specialized clinical dietitian at capital hospitals were significantly higher for obesity (P<0.01), cancer (P<0.05), and infant & childhood disease (P<0.01) than at local hospitals. The rates of nurses` experience in group education on cancerat capital hospitals (21.7%) was significantly higher than that at local hospitals (10.3%) (P<0.05). The means cores of perceived importance of clinical nutrition services were 4.46/5.00 for ‘group nutrition education’, 4.46/5.00 for ‘individual consultation’, and 4.40/5.00 for ‘nutrition management for enteral nutrition (EN) patients’. The most common reason why clinical nutrition services are important was ‘improving mal nutritional status’. To activate clinical nutrition services especially at local hospitals, clinical dietitians should give systematic assistance to patients and also institutional supports are needed.