주정처리와 수분-열처리 떡볶이 떡의 저장기간에 따른 품질 특성

최해연,김진성,고은성,우혜은,박종대,성정민,Choi, Hae-Yeon,Kim, Jin-Seong,Go, Eun-Seong,Woo, Hye-Eun,Park, Jong-Dae,Sung, Jung-Min 한국식생활문화학회 2021 韓國食生活文化學會誌 Vol.36 No.3

This study sought to investigate the effects of heat-moisture treatment (HMT) and ethanol treatment (EOH) for improving the quality and storage stability of Tteokbokki Tteok. The quality characteristics were evaluated by moisture, pH, color, texture profile analysis, and observing the microbial properties after the heat-moisture treatment or ethanol treatment. As the storage period increased, the moisture content of Tteokbokki Tteok tended to decrease except for the HMT group (p<0.05) while the pH did not show significant variation except for the EOH group (p<0.05). While measuring the color, the L-value tended to increase in all groups during the storage period. The a-value and the b-value showed the highest values in the HMT group and the control (CON) group, respectively. In the texture profile analysis, all groups showed a significant tendency to increase levels of hardness and chewiness as the storage period increased (p<0.05). The HMT group showed an increase in hardness and adhesiveness, which are characteristics of the HMT treatment. The results of examining the microbial properties of Tteokbokki Tteok showed that the total microbial count in the HMT group was 4.52 on the 8^th day of storage, which was lower than the level in the CON group and the EOH group on the 4^th day of storage. Yeast and mold were not measured during the storage period. Thus the results of this study showed that when manufacturing Tteokbokki Tteok, the heat-moisture treatment of rice powder increased the storage stability by delaying microbial growth and also had positive effects on quality.

느타리버섯 물 추출물의 항산화 및 항암 활성 효과

최해연,류혜숙,Choi, Hae Yeon,Ryu, Hye-Sook 한국식품영양학회 2015 韓國食品營養學會誌 Vol.28 No.1

버섯은 우리나라에서 식용으로 널리 이용되고 있는 식품으로 많은 연구들에서 다양한 생리활성 효과에 대한 연구가 활발하게 이루어지고 있다. 본 연구는 다양한 버섯 중에서 최근 많이 이용되고 있는 느타리버섯 추출물을 이용하여 항산화 활성 및 세포 독성 효과를 확인하고자 하였다. 연구결과, 느타리버섯의 총 폴리페놀 함량과 플라보노이드 함량은 각각 $30.2{\pm}0.7mg%$와 $20.4{\pm}0.6mg%$로 나타났다. 0.625, 1.25, 2.5, 5 mg/mL 농도에서의 DPPH radical 소거능은 0.625의 농도에서 $4.5{\pm}0.1%$, 1.25의 농도에서 $11.0{\pm}0.4%$, 2.5 mg/mL 농도에서 $23.2{\pm}0.1%$, 5.0 mg/mL 농도에서 $44.1{\pm}0.6%$의 결과를 보였다. 환원력은 5 mg/mL의 농도에서 $1.648{\pm}0.047$로 가장 높은 환원력을 보여주어 시료의 농도가 증가할수록 흡광도 값도 증가하여 높은 환원력을 나타내었다. 느타리버섯 물 추출물의 인간 정상 신장세포 HEK293을 이용한 정상세포에 대한 세포 독성을 측정한 결과에서는 느타리버섯 물 추출물 80.5%의 생존력을 나타내어 독성이 없는 것으로 보였다. 한편, 이들 버섯 추출물의 암세포 성장 억제에 미치는 영향을 검색한 간암세포 생육 저해능의 결과는 최고 5 mg/mL의 농도에서 $70.0{\pm}5.3%$의 세포 생존력을 나타내어, 암세포 성장에는 영향을 미치지 못하는 것으로 사료된다. Mushrooms (Pleurotus ostreatus) have been used as traditional remedies as well as food sources. This study particularly used an extract of Pleurotus ostreatus among many other mushrooms for research to figure out the antioxidant activity and an effect of cytotoxin. The result of antioxidative effect was significantly increased at the high concentration. The otal contents of polyphenol and flavonoid were $30.2{\pm}0.7$ and $20.4{\pm}0.6$ respectively. Both reducing power and DPPH radical scavenging activities are highest at 5.0 mg/mL of concentration. According to the research about cytotoxin of normal cell, an extract of Pleurotus ostreatus showed no existence of toxicity based on 80.5% of viability. Meanwhile, Pleurotus ostreatus is not strongly effective on the growth of cancer cell, indicating anti-cancer effect has a quite high range of viability up to $70.0{\pm}5.3%$ in 5 mg/mL of concentration.

환견으로 부터 분리한 canine parvovirus의 실험적 감염 자견에 대한 바이러스학적 연구

최해연,전무형,박성국,Choi, Hae-yeon,Jun, Moo-hyung,Park, Seong-kuk 대한수의학회 1991 大韓獸醫學會誌 Vol.31 No.3

To investigate the pathogenicity and virological properties of TJ-89-2 strain of canine parvovirus(CPV -2) that was isolated from the diseased puppies in Korea, seven puppies-were inoculated intraorally with the isolate at the HA titer of 8,192. All of the puppies showed the signs of anorexia, vomiting, diarrhea and died at the 5th to 10th days post inoculation (pi). All of the fecal samples from the puppies revealed significantly high HA titers afterward the 5th days pi. Body temperature and the number of total leucocytes were slightly increased at the early stage of infection, but extremly decreased at the stage of collapse. HI titers of the sera began to increase at the 3rd to 4th days pi, reaching 512 to 1,024 at the 4th to 5th days pi.

감 분말을 첨가한 청포묵의 항산화 활성 및 품질특성

최해연,Choi, Hae-Yeon 한국식품영양학회 2013 韓國食品營養學會誌 Vol.26 No.4

This study was conducted to investigate the effects of persimmon powder on the antioxidant activity and quality characteristics of mung bean starch gel. Mung bean starch gels were prepared with different amounts (0%, 1%, 3%, 5%, 7% and 9%) of persimmon powder. The antioxidant activity was estimated by the DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging activity and by the total phenolic acid content in the persimmon powder and mung bean starch gel. For analyzing the quality characteristics, syneresis, pH, color, texture profile analysis, and sensory evaluations were measured. The syneresis in the control group was higher than that in the treated group, but the mung bean starch gel prepared with 9% persimmon powder was higher than that of the control group (p<0.001). The pH, b values, total phenolic acid content, and DPPH free radical scavenging activity of mung bean starch gels significantly increased with increasing persimmon powder (p<0.001), while the L values and a values of the mung bean starch gels significantly decreased with increasing persimmon powder (p<0.001). In the texture profile analysis, the mung bean starch gel with 9% persimmon powder showed significantly lower levels of chewiness, gumminess, and cohesiveness (p<0.05). The hardness and springiness of the mung bean starch gel did not show any significant difference. The consumer acceptability score for the mung bean starch gel prepared with 7% persimmon powder ranked significantly higher than that for the other groups in overall preference, appearance, flavor, and color (p<0.05). From these results;we suggest that persimmon powder is a good ingredient for increasing consumer acceptability and the functionality of mung bean starch gel.

설사증 이환견(罹患犬)으로 부터 분리한 canine parvovirus의 성상에 관한 연구

최해연,전무형,박성국,Choi, Hae-yeon,Jun, Moo-hyung,Park, Seong-kuk 대한수의학회 1991 大韓獸醫學會誌 Vol.31 No.3

From 1988 to 1989, 8 strains of canine parvovirus-2(CPV-2) were isolated from the fecal specimens from the dogs that were clinically diagnosed as canine parvoviral enteritis in the veterinary hospitals located in the regions of Taejeon and Chungbuk province. The biological and physicochemical properties for the isolates were studied. Among 62 fecal samples collected from the dogs with enteric diseases, 24(38.7%) showed the haemagglutinating activity to porcine erythrocyte ranging from 16 to 16,384 of HA titers. In cytopathological studies with CRFK cells, intranuclear inclusion bodies were observed in all of eight specimens with the high HA titer over 1,000, of which three specimens showed cytoplasmic inclusions concurrently with the intranuclear inclusion bodies. It was found that the isolates revealed the highest haemagglutinating activity with porcine erythrocytes and the relatively lower haemagglutination titers with the erythrocytes from cat and rabbit. None of erythrocytes from the other animals reacted with the isolates. By the cross-haemagglutination inhibition test for the isolates with the reference viruses and sera, the isolates were evidently identified as the strains of CPV-2. In physicochemical property test, the isolates were stable in lipid solvent, pH and heat treatment at $56^{\circ}C$ for 30 min, and showed the virus particle size less than 25 nm, containing a DNA genome.

솔잎 쿠키의 항산화활성 및 품질특성

최해연(HaeYeon Choi) 한국식품영양과학회 2009 한국식품영양과학회지 Vol.38 No.10

본 연구에서는 솔잎 분말의 첨가량을 0%, 0.5%, 1%, 3%, 5% 첨가한 쿠키를 제조하여 쿠키의 항산화 활성을 입증하고 품질특성을 측정하였다. 솔잎 분말의 총 페놀화합물 함량은 31.37±0.55 ㎎ GAE/g이며, DPPH 유리라디칼 소거능은 100 ㎍/mL 수준에서 73.87±2.02%로 나타나 높은 항산화 활성을 보여 주었다. 제조된 쿠키의 DPPH radical 소거능을 측정하여 항산화 활성을 비교한 결과 솔잎 분말의 첨가량이 증가함에 따라 항산화 활성도 유의적으로 증가하였으며 항산화 활성을 가지는 total polyphenol 함량도 솔잎 분말 첨가량 증가에 따라 증가하였다. 또한 이들의 상관관계를 살펴보았는데, DPPH radical 소거능과 total polyphenol 함량이 양의 상관관계 r=0.989(p<0.001)를 보여주어, total polyphenol 함량이 항산화 활성에 영향을 미치는 것으로 나타났다. 항산화 활성의 기능성과 함께 제품의 적합성 판단을 위해 반죽의 밀도와 pH, 쿠키의 수분함량, 퍼짐성, 손실률, 팽창률, 색도, 조직감, 관능검사 등의 품질평가를 실시한 결과 반죽의 밀도는 솔잎 첨가량이 증가할수록 높게 나타났고, pH는 솔잎 분말 첨가량 증가에 따라 감소되었다. 쿠키의 수분함량은 솔잎분말의 첨가량 증가에 따른 유의적 차이가 나지 않았으며, 퍼짐성 지수는 첨가량 증가에 따라 감소하였고, 손실율은 유의적 차이가 없었으며 팽창률도 5% 첨가군을 제외하고는 유의적인 차이가 나지 않았다. 색도는 솔잎분말과 쿠키를 굽는 과정에서 생기는 마이얄 반응과 카라멜 반응 등의 영향으로 솔잎 분말의 첨가량이 증가할수록 L값과 b값이 낮아지고, a값이 높아졌으며 경도는 솔잎분말 첨가 농도에 의존적인 결과가 나타났다. 그리고 기호도 검사에서 외관, 향, 맛, 조직감, 전반적인 기호도를 평가한 결과 솔잎분말을 1%와 3% 첨가한 솔잎쿠키가 유의적으로 높은 기호도를 보였으며 솔잎특성 강도에서는 색과 솔잎 향, 삼킨 후의 느낌에서 5% 첨가군이 가장 강하였고 느끼한 향과 단맛, 부드러운 정도는 대조군이 가장 강하다는 결과를 얻었다. 고소한 맛에서는 0.5% 첨가군이 유의적으로 가장 높은 점수를 받았다. 이러한 결과로 보아 쿠키에 솔잎 분말을 첨가하는 것은 쿠키의 기호도를 증가시켜주고 동시에 총 페놀함량과 DPPH 라디칼 소거능을 높여주어 쿠키의 가치를 높일 수 있어 바람직할 것으로 사료되며 쿠키제조 시 솔잎분말을 3% 첨가하는 것이 바람직할 것으로 사료된다. Pine needle powder has medical and functional uses. In this study, cookies were prepared using different 0.5%, 1%, 3%, 5% of pine needle powder. The total phenolic content was measured by the Folin-Ciocalteu method, and antioxidant activity was evaluated by DPPH assay. The antioxidant activity was highly correlated with the total phenolic composition of pine needle cookies (r=0.989). In addition, the quality characteristics of the pine needle cookies were estimated based on the bulk density and pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations. The bulk density of the dough and the hardness, total polyphenol contents and DPPH free radical scavenging activity of cookies significantly increased with increasing pine needle powder, while the pH of the dough, spread factor and L values of the cookies decreased with increasing pine needle powder content (p<0.05). Additionally, the consumer acceptability scores for the 3% pine needle cookie groups ranked significantly (p<0.05) higher than those of the other groups in appearance, taste, flavor, texture and overall preference. Taken together, the results of this study suggest that pine needle powder is a good ingredient for increasing the consumer acceptability and the functionality of cookies.

들깻잎 쿠키의 항산화활성 및 품질특성

최해연 ( Hae Yeon Choi ),오소연 ( So Yeon Oh ),이양순 ( Yang Soon Lee ) 한국식품조리과학회 2009 한국식품조리과학회지 Vol.25 No.5

단삼으로부터 식품부패미생물에 대한 항균성 물질의 분리 및 동정

최해연(Hae-Yeon Choi),한영실(Young-Sil Han) 한국식품영양과학회 2003 한국식품영양과학회지 Vol.32 No.1

단삼을 건조시켜 분쇄한 후 methanol로 추출하여 여러 용매로 분획하여 식품부패미생물의 증식억제 효과를 검색하고 그 항균성 물질을 분리하였다. 단삼의 chloroform 분획 추출물은 B. subtilis, S. aureus, L. monocytogenes, E. coli 및 V. parahaemolyticus에 대해서 가장 낮은 농도인 250 μg/disc 농도에서 가장 높은 항균활성을 나타내었다. 단삼의 chloroform 추출물을 silica gel coliumn chromatography와 TLC로 monitoring 하여 항균성을 실험하였다. 이 결과 우수한 항균성을 보인 sub fraction을 재차 분리하여 붉은색 결정의 항균성물질을 얻었고 이를 GC/MS, ¹H-NMR, ¹³C-NMR로 구조분석한 결과 화학식이 C_(19)H_(20)O₃이며 분자량이 296.141의 cryptotanshinone으로 동정되었다. Antimicrobial effect of Dansham (Salivia miltiorrhiza Bunge) was investigated. Methanol extract of dried Dansham was fractionated to hexane, chloroform, ethylacetate, butanol and aqueous fraction. Chloroform fraction showed the highest inhibitory effect on the microorganisms such as B. subtilis, S. aureus, E. coli, L. monocytogenes and V. parahaemolyticus at 250 μg/disc. Chloroform fraction was further fractionated by silica gel column and thin layer chromatography (TLC). The antimicrobial compound was isolated from their fractions and its chemical structure was identified as a cryptotanshinone by GC-MS and ¹H-NMR, ¹³C-NMR.

긍정과 부정의 경계에서 만나는 감정, 희망

최해연(Hae Youn Choi) 가톨릭대학교(성심교정) 인간학연구소 2014 인간연구 Vol.0 No.27

심리학에서 희망을 설명하는 주도적인 이론인 Snyder의 희망이론과 관련 선행연구를 개관하여 희망이 스트레스 대처와 심리적 적응에 미치는 영향을 검토하였다. 그러나 경로사고와 주체사고를 핵심요소로 상정한 희망이론은 인지과정에 편향되어 있는 바, 희망을 생리적, 동기적 요소를 강하게 갖는 감정으로 재정의하고자 하였다. 인지적 관점을 넘어서서, 희망의 변화를 촉진하는 역할을 폭넓게 탐색하기 위하여 긍정정서로서 희망의 기능을 살펴보았다. 희망은 효과적인 대처를 선택하도록 동기화할 뿐 아니라, 역기능적인 스트레스 상태를 원상태로 회복시키며, 자아집행기능을 회복함으로써 자기조절과 장기적 목표추구를 유지할 수 있게 한다. 희망은 사회적 접근을 촉진하여 정서적 지지를 통한 회복과 상호조력이 가능하게 한다. 또한 인지적 유연성을 향상시키고 사고와 행동의 폭을 향상시켜 새로운 가능성에 도전하게 한다. 마지막으로 거짓희망과 무망감 현상을 비교하며, 주체적 선택으로서 진정한 희망에 대하여 논의하였다. 실망에 대한 방어로 희망을 포기하거나 부정적 정보를 차단하여 현실을 왜곡하지 않으며, 현실을 있는 그대로 수용하면서 선택과 책임의 용기를 갖는 것이 진정한 희망인 것이다. Snyder’s hope theory, the prevailing psychological conceptualization of hope was reviewed to examine the effect of hope on stress coping and psychological adaptation. Although the hope theory, which is composed of pathway thinking and agent thinking, is comprehensive, it relies heavily on cognitive processing. At this point, it should be emphasized that hope needs to be defined as an emotion that involves physiological and motivational components. The current study explored the roles of hope beyond cognitive perspectives; as a positive emotion facilitating changes. Hope facilitates effective coping as well as recovery from the dysfunctional physiological sequela of negative emotions; therefore, it helps an individual recover from ego depletion and sustain self-regulation and long-term goal seeking. Hope makes social support and helping more available. It stimulates flexible, fluid cognitive processing to broaden the scope of thought and action to challenge the opportunities. Finally, the conditions under which hope exerts genuine influence were discussed, including a comparison between false hope and hopelessness. Genuine hope neither blocks negative information from reality nor promotes a defense against disappointment; rather, it helps a person face reality with courage to make choices and take responsibilities.

구연산 침지와 유산균 발효 처리 떡볶이 떡의 저장기간에 따른 품질 특성

최해연 ( Hae-yeon Choi ),고은성 ( Eun-Seong Go ),김진성 ( Jin-seong Kim ),우혜은 ( Hye-Eun Woo ),최진희 ( Jin-hee Choi ),박종대 ( Jong-dae Park ),성정민 ( Jung-min Sung ) 한국식품조리과학회 2021 한국식품조리과학회지 Vol.37 No.4

Purpose: To improve the shelf life of Tteokbokki Tteok, the quality characteristics of Tteokbokki Tteok prepared with a citric acid solution immersion treatment and lactic acid bacteria-fermented rice flour were investigated according to the storage period. Methods: The quality characteristics of Tteokbokki Tteok were investigated in terms of its moisture, color, pH, texture, and microbial composition. Results: As the storage period increased, the moisture tended to decrease except in the LAC group, and the pH was lowest in the LAC group in all storage periods, and increased until the 6th day of storage and then decreased (p<0.05). For color, the L-value, a-value and b-value decreased during the storage period(p<0.05). The LAC group maintained the L-value until the 6^th day of storage, the a-value tended to be lower, and the b-value tended to be higher in all groups(p<0.05). In the texture analysis, the adhesiveness decreased as the hardness and chewiness increased. The total microbial count was lower on the 8^th day of the LAC group than on the 2^nd day of the CON group, and yeast and mold were not measured until the 6^th day of storage. Conclusion: These results suggest that Tteokbokki Tteok with lactic acid bacteria-fermented rice flour is expected to delay the growth of microorganisms, which would have a positive effect on the quality characteristics and improve storage properties.