뽕잎을 첨가한 기능성 강정의 품질특성에 관한 연구

여정숙,김애정 혜전대학 식품산업연구소 2001 식품산업연구지 Vol.2 No.-

This study was carried out in order to investigate the effect of functional ingredients on quality characteristics of Pongnipgangjung in various volumes of adding Pongnip powder. The results are summarised as follows; 1. With increasing Pongnip powder level, moisture, total nitrogen, crude protein, crude fat and crude ash contents were significantly increased. 2. Ca, P, K and Mg contents of Pongnip powder 1%, 3%, 4% was higher than Pongnip flour free group. 3. According to rheometer evaluation, Pongnipgangjung added Pongnip powder 1%, 3%, 4% showed higher level of hardness than Pongnip powder free group.

양잠산물을 이용한 기능성 생식의 기호도 조사

여정숙,김애정,방인수,강영림 혜전대학 식품산업연구소 2003 식품산업연구지 Vol.5 No.-

This study was carried out in order to investigate the sensory evaluation of uncooked powdered food with funtional characteristics by the addition of sericultural products. According to sensory evaluation, A company commercial goods was higher level of color, flavor, taste, texture and overall than other commercial goods. The uncooked powdered food with sericultural products was higher level of sensory evaluation than commercial goods but not significantly.

실크펩타이드 분말 첨가가 쌀다식의 품질변화에 미치는 영향

김애정,여정숙,우경자,임영희,김미원 동아시아식생활학회 2002 동아시아식생활학회지 Vol.12 No.1

This study was conducted to investigate the effect of added silkpeptide powder on the quality (nutrient content and sensory evaluation score) of the rice Dasik, Rice Dasik was prepared with 0, 1, 2, 3, and 4% concentration of silkpeptide powder. The sensory evaluation scores for the group of the rice Dasik with 2% silkpeptide powder were found to be significantly higher than those of other groups. Increasing silkpeptide powder led to the significant increase in the contents of crude protein and crude ash. But there were no significant differences in contents of crude fat and moisture. And the contents of Ca, K and Mg of silkpeptide powder groups were higher than those of the silkpeptide powder free group.

연령이 다른 흰쥐의 단백질과 카페인 섭취수준이 나트륨 및 칼륨 대사에 미치는 영향에 대한 연구

김애정,여정숙 혜전대학 식품산업연구소 2000 식품산업연구지 Vol.1 No.-

This study was designed to investigate the effect of dietary different protein and caffeine consumption levels on sodium and potassium metabolism in Sprague-Dawley male young rats(six week-old-rat) and adult rats(twelve week-old-rat) for three weeks. One hundred twenty rats were divided into twelve groups according to age, different dietary protein levels(20% normal protein, 8% low protein) and caffeine consumption levels(3.5mg and 7.0mg/100g body weights). Feed intake and body weight gain were increased with increasing dietary protein levels, and feed intake of caffeine free group was significantly higher than that of caffeine group. There were no significant dietary caffeine or protein induced differences in food efficiency. Serum sodium and potassium level were no significant dietary caffeine and protein induced differences. With increasing caffeine consumption level, urine volume, fecal weight, urinary and fecal sodium contents were significantly increased and young rats were more susceptible to injected caffeine than adult rats. Urinary and fecal potassium contents of caffeine group was higher than caffeine free group. Current findings suggest that excessive caffeine consumption and low protein diet can affect sodium and potassium excretion via urine and feces, and have more significant effect on young than adult.

타조육을 이용한 기능성 한식요리

김애정,여정숙 혜전대학 식품산업연구소 2002 식품산업연구지 Vol.3 No.-

우리나라 사람들이 고대로부터 많이 섭취하며 선호하는 육류로는 쇠고기가 가장 뛰어나며 그 다음이 돼지고기, 닭고기순이다. 따라서 타조육과 육질이나 영양소면에서 가장 유사한 쇠고기의 한식에서의 이용법과 타조육의 한식 윤류요리로의 응용 가능성에 대하여 정리해 보도록 하겠다. 1. 쇠고기 쇠소기는 소의 연령, 성별, 운동량, 분위, 숙성정도 등에 따라 부드럽기와 맛에 차이가 있으므로 조리방법이나 목적에 따라 적절한 선택을 하여야 한다. 소는 쇠고기를 비롯하여 내장, 뼈, 꼬리, 다리, 선지까지 전부 특색있게 음식으로 이용한다. 구이, 볶음에는 안심이나 등심부위를, 양지, 홍두깨살, 사태, 도가니, 꼬리, 다리 등으 국, 탕, 조림에 쓰이며, 업진육, 사태, 갈비 등으로는 찜과 조림을, 대접살, 우둔살로는 육회, 포, 장조림을 하는데 접합하다. 내장을 이용하는 조리법은 많으므로 내장의 종류와 손질방법을 알아 이용하여야 한다. 염통은 구이, 산적, 간은 볶음, 회, 처념은 전, 회, 양은 국, 찜, 콩팥은 회, 구이, 볶음, 허파는 튀김, 국, 회, 곱창은 구이, 곰국 등의 조리에 다양하게 이용할 수 있다. 내장부위는 살코기보다 냄새가 많이 나므로 손질을 잘 하여야 한다. 기름기를 떼어내고 소금과 밀가루를 넣고 잘 주물러 씻어서 핏물과 미끄러움을 제거하고 파, 마늘, 생각, 술, 양파 등의 향이 강한 채소와 함께 데치거나 삶아 사용한다. 2. 타조육 일반적으로 타조는 체중이 100-110kg범위에서 도살하게 된다. 100kg의 타조를 도살할 경우 조사자에 따라 약간의 차이는 있으나 도체율은 55-60%, 정육율은 30-35%(평균33%)이다. 타조육은 육안으로 볼때 쇠고기와 매우 유사하며 표1에 언급된 바와 같이 영양성분을 비교시 지방함량이 쇠고기나 송아지고기에 비해 매우 낮아 칼로리가 낮은 육류에 속한다고 할 수 있다. 따라서 앞에서 언급된 다양한 종류의 단백한 한식육류요리에 타조육을 응용한다면 현대인의 평균수면을 상당히 단축시키고 있는 동맥경화증이나 고혈압과 같은 성인병을 예방 및 치료하는데 도움이 되어 현대인의 건강관리에 매우 바람직할 것으로 사료된다.

French-fried Potato와 Potato Chips製造에 관한 硏究

閔龍圭,呂貞淑 충북대학교 농업과학기술연구소 1986 農業科學硏究 Vol.4 No.-

For the purpose of determining blanchng conditions and qualities of potato products, French-fried potato and potato chips were manufactured from six potato varieties-Irish cobbler, Bintze, Snow Chip, Superior and Norin #1 with various blanching the treatment. The treatments for French-fried potato were done at 85°C for 0, 5, 10, 20 and 30 minutes. Those for potato chips were obtained at 40°C for 0, 3, 5, 7 and 10 minutes. The treatment for 0 min. means without blanching treatment for the both products. The qualityof the products were evaluated by color, texture and panel tests. 1.As blanching period lengthened, Y% increased but chroma% decreased in French-fried potato. This tendency was not so clear in potato chips. 2.Color properties of French-fried potato were observed in the range of 575 to 577nm for dominant wavelength, 29.44 to 40.16% for Y% and 18.83 to 39.84% for chroma. 3.In potato chips, dominant wavelength ranged from 575 to 578nm, Y% 20.91 to 26.91% and chroma 18.83 to 36.82%. 4.The texture properties of French-fried potato-maximum force, total area and curve dstance increased as blanching period lengthened. Maximum force were ranged from 0.19 to 0.63kg, total area 1.44 to 5.77㎠ and curve distance 4.2 to 5.7mm. 5.Brittleness and crispness as criteria of potato chip texture properties were distributed in the range of 2.17 to 5.88kg and 1.79 to 3.57mm respectively.

한방재료를 첨가한 타조 추출액의 영양학적 특성에 관한 연구

김애정,여정숙,장준혁,우경자,김혜진 동아시아식생활학회 2002 동아시아식생활학회지 Vol.12 No.3

This study was undertaken to analyze chemical composition, macro- and micro-mineral contents of ostrich bone with flesh meat (BF), ostrich bone with flesh meat with herb medicine (BFH) and ostrich bone with internal organs (BI). Crude fat of the BFH was lower, but crude protein and crude ash of the BFH were significantly higher than those of the BF and the Bl. Among the minerals, Ca, P. Mg, Fe, Cu, Zn content of the BFH were significantly higher than the content in the BF and the BE The minerals, Ph, Cd and As were not detected in ostrich and herb medicine extracts. From the sensory, test of ostrich and herb medicine, the preferences were in the following order: ostrich bone with flesh meat with herb medicine (BFH), ostrich bone with flesh meat (BF), and ostrich bone with internal organs (BI) in extracts.

뽕잎분말 첨가비율에 따른 쌀다식의 다량무기질 함량변화에 관한 연구

김애정,여정숙,김영호,우경자 호서대학교 반도체제조장비국산화연구센터 2001 반도체장비학술심포지움 Vol.2001 No.-

뽕잎은 본초강목과 동의보감에 소갈증, 뇌졸중등에 효과가 있다고 기록되어 있으며 최근의 과학적인 연구결과서도 중국의 전통생약으로 당뇨병을 예방, 치료하며 잎에는 flavones, steroids, triterepenes, 다량무기질 성분이 함유되어 있다.이외에도 여러 생리활성에 대한 연구가 밝혀지고 있으며 다방면에서의 이용가능성과 기능부여에 대한 기능성소재로서의 이용가치가 높은 것으로 사료되나 아직 식생활에 응용되는 실질적인 연구가 매우 미비한 상태이다.따라서 본 연구에서는 혈압조절에 효과가 있는 다량무기질(칼슘, 칼륨, 마그네슘)함량이 풍부한 다식을 제조하고자 뽕잎분말을 여러비율(0∼4%)로 첨가하여 관능평가, 일반성분 및 무기질함량 등을 분석한 결과 뽕잎분말을 2%첨가한 다식의 관능평가가 가장 우수하였으며 일반성분과 무기질함량은 뽕잎의 첨가비율이 높을수록 유의적으로 증가되었다.

一部 忠南地域 女大生의 血淸內 重金屬含量과 一部 免疫物質과의 相關關係 調査

金愛貞,呂貞淑,朴秀振,李建純 혜전대학 1999 出版文化硏究所論文集 Vol.1 No.-

This study was performed to investigate the correlations between the status of leucocytes and serum levels of heavy metals in Korean rural 79 young women according to the body mass index. The results were as follows; 1. The mean height, weight, PIBW and BMI were 158.54cm, 55.88Kg, 105.47% and subjects as their BMI increase(p<0.05). 2. The mean values of WBC, neutrophil, lymphocyte, eosinophil, basophil and monocite were 7.25, 4.10, 2.36, 0.10, 0.04 and 0.05 × 10³/mm³, respectively. There was a significant decrease in lymphocyte in subjects as their BMI increase(p<0.05). 3. The mean serum Al, As, Cr, Cu, Mn, Pb and Zn were 33.33, 28.41, 2.90, 95.97, 3.60, 2.31 and 93.65㎕/㎗, respectively. There were no significant differences among anthropometric assessments and serum trace elements. 4. There were no significant differences between the status leucocytes and serum levels of trace elements according to BMI. This study was limited within only blood levels, therefore I hope there will be wider efforts to consider about the dietary intake levels of trace elements for presentation of the connection between dietary intakes of trace elements and status of leucocytes.

뽕잎머핀에 대한 관능평가 및 이화학적 특성

안창순,여정숙 동아시아식생활학회 2004 동아시아식생활학회지 Vol.14 No.6

This study was carried out to evaluate the sensory evaluation of the muffins with mulberry leaf powder as well as their chemical characteristics. The muffins were prepared by adding 0%, 1%, 2% and 3% mulberry leaf powder to the recipe. As a result of the sensory evaluations, the color, flavor and texture of the muffins of 2% mulberry leaf powder were found to be much better than those of the other groups. In the chemical composition analysis, increasing the mulberry leaf powder led to a significant increase in the content of crude protein, moisture and crude ash, while crude fat was significantly decreased. As the ratio of mulberry leaf powder increased, Ca, Mg, Fe and Zn in the muffins increased proportionally (p<0.05). The lightness value, the redness value and the yellowness value decreased with the increase of mulberry leaves powder content. In a texture analyser test, hardness and cohesiveness decreased as the ratio of mulberry leaf powder increased. The adhesiveness of the muffins with 2% mulberry leaf powder was the strongest of all.