[Alt.View]계속된다-미등록 이주노동자 기록되다

신미혜 한국독립영화협회 2005 독립영화 Vol.24 No.-

보리순 분말을 첨가한 도토리묵의 품질 특성

신미혜,이민호,정남용 동아시아식생활학회 2020 동아시아식생활학회지 Vol.30 No.2

This study examined the quality characteristics to evaluate the optimal mixing ratio of barley sprout powder (0%, 2%, 4%, and 6%) in acorn Muk. The moisture contents of acorn Muk increased significantly (76.13~91.73%) with increasing amount of barley sprout powder. The L, a, and b values of the Hunter’s color values decreased significantly with increasing amount of barley sprout powder. The DPPH radical scavenging activities (9.63~11.38%) and ABTS radical scavenging activities (61.07~80.55%) of acorn Muk were significantly higher in the groups with barley sprout powder than in the group without barley sprout powder. In the physical properties, the hardness, cohesiveness, and chewiness of acorn Muk decreased significantly in proportion to the amount of barley sprout powder. The acorn Muk containing 4% barley sprout powder showed a high score with regard to flavor, moistness, chewiness, and overall acceptance. These results suggest that the appropriate amount of barley sprout powder for making acorn Muk is 4%. Moreover, acorn Muk added with barley sprout powder had the highest functional component and antioxidant activity.

동부가루를 첨가한 현미설기떡의 품질 연구

신미혜,최윤소,정남용 한국외식산업학회 2019 한국외식산업학회지 Vol.15 No.2

This study performed to evaluate the effects on quality properties of brown rice Sulgidduk added with cowpea powder(Brown rice group and brown rice cowpea group) and the suitable mixing rate of a fermented black rice bran powder(0%, 3%, 5%, 7%). The moisture contents of a brown rice Sulgidduk increased significantly addition of cowpea and fermented black rice bran powder. In the physical properties chewiness of a brown rice Sulgidduk decreased significantly by addition of cowpea powder. DPPH free radical scavenging activities of a brown rice group(17.67∼61.63) and a brown rice cowpea group(14.03∼53.60) increased significantly. The brown rice Sulgidduk added with 5% fermented black rice bran powder showed high score than other groups. This study shoued that the addition of cowpea powder could contribute positively on the quality properties of brown rice Sulgidduk. and the suitable amount of fermented black rice bran for making brown rice Sulgidduk is 5%.

수도권 대학생들의 패밀리 레스토랑에 대한 이용 성향과 만족도 평가

신미혜,이기엽,강근옥,Shin, Mee-Hye,Lee, Ki-Yup,Kang, Kun-Og 동아시아식생활학회 2007 동아시아식생활학회지 Vol.17 No.3

본 연구에서는 수도권에 거주하고 있는 남녀 대학생들을 대상으로 하여 패밀리 레스토랑에 대한 인식도 및 이용 성향 과 만족도를 알고자 설문하고 통계 분석하였다. 조사 결과 응답자의 92.0%가 방문한 경험을 가지고 있었으며, 주말 (72.4%)에 주로 이용하고 식사비용은 약 1만원$\sim$1만 5 천원을 지출하였다. 일반적 특성과 이용 이유간의 상관 분석에서는 성별 (p<0.01)에 따라, 주요 지출 목록 (p<0.05)에 따라 유의적인 차이가 있었다. 방문 시 분위기에서 가장 중요하게 보는 것은 푸드 스타일링이며 선택하는 기준은 '맛이 좋은 곳'이 43.5%로 가장 높았고 다음은 '할인을 할 수 있는 곳 (26.3%)'의 순이었다. 멤버십 카드 이용 경험은 86.4%가 가지고 있었으며, 활용에서 '만족한다'가 46.9% 이었다. 이용 실태와 각 항목별에 따른 만족도의 차이에서는 방문 횟수에서는 음식량 (p<0.05), 1 인 식사비용에서는 맛 (p<0.01), 모양 및 담기 (p<0.05), 분위기 (p<0.1), 실내 장식 (p<0.05), 이용 동기에서는 가격 (p<0.05) 과 위생 (p<0.05)에 있어 유의적인 차이가 있었다. 9 개 항목별 요인분석에서 서비스, 음식, 경제성의 3 가지 요인을 얻었으며, 이들의 크론바하 알파 (Cronbach's ${\alpha}$ ) 값은 각각 0.778, 0.671, 0.587 로 나타났다. 음식에 대한 만족도와 서비스에 대한 만족도 사이의 상관계수는 0.457로 양의 상관관계가 있었다. 이상에서 패밀리 레스토랑 전체 만족도를 높이는 것은 음식에 대한 만족도, 경제성에 대한 만족도의 순서이었으며, 서비스에 대한 만족도의 영향력은 유의하지 않는 것으로 나타났다. 그러므로 이러한 결과를 바탕으로 맛있는 음식을 제공하되 양을 줄여 가격을 인하하는 경영 전략을 수립하는 것이 바람직할 것으로 사료된다.

A Study on the Development of Healthy Desserts Using Plums

신미혜,Nakhyun CHO,차성수 한국식품보건융합학회 2022 식품보건융합연구 (KJFHC) Vol.8 No.5

The health of modern people is threatened by bad eating habits. In order to provide healthy desserts to people, we conducted a study on adding plum concentrate, which is effective for fatigue recovery, insomnia, and prevention of constipation, to scones. In order to examine the utility of scones made by adding plum concentrate, the following experiment was conducted. It was prepared by adding 0g, 3g, 5g, and 7g of plum concentrate to the scone dough, respectively. As a result of the test, the sensory characteristic value was the highest in the experimental group to which 5 g of plum concentrate was added (4.77). There was a significant difference in that the average value tended to increase as the concentration of the plum concentrate increased. As for fragrance, the experimental group with the addition of 5 g of plum concentrate showed the highest sensory characteristic value of 3.62, but there was no significant difference. The experimental group to which 3 g of plum concentrate was added showed higher preference than the control group in most items such as color, flavor, sweetness, and overall preference. This study suggests that the production of scones with plum concentrate has a high potential for commercial use.

[Alt.View]나와 인형놀이

신미혜 한국독립영화협회 2005 독립영화 Vol.24 No.-

뽕잎 가루를 첨가한 올방개묵의 품질평가

신미혜,정남용 한국외식산업학회 2022 한국외식산업학회지 Vol.18 No.3

To evaluate the optimal mixing ratio of Mulberry leaves powder, this study undertook to examine the quality characteristics of Allbanggae Muk prepared using varying concentrations(0%, 2%, 4%, 6%). Differences in antioxidant activities, physical properties and sensory evaluation were measured. The antioxidant activities were evaluated using total polyphenol content, total flavonoid content and DPPH free radical scavenging methods. The total polyphenol contents(7.19∼30.92 mg GAE/mL), total flavonoid contents(15.88∼36.69 mg QE/mL) and DPPH free radical scavenging activities(22.91∼37.41%) of Allbanggae Muk were significantly increased in the groups added with Mulberry leaves powder. The physical properties, including hardness, chewiness, cohesiveness and gumminess of Allbanggae Muk, were decreased in proportion to the amount of Mulberry leaves powder. Allbanggae Muk containing 4% Mulberry leaves powder showed a high score in the assessment for color, flavor, moistness and overall acceptance, thereby determining 4% Mulberry leaves powder to be optimal for preparing Allbanggae Muk. The addition of Mulberry leaves powder can improve the quality characteristics and antioxidant of Allbanggae Muk.

커피전문점 MD 상품의 선택속성이 만족과 재구매의도에 미치는 영향: 소비가치의 조절효과를 중심으로

신미혜,김규리,차성수 융합관광콘텐츠학회 2023 융합관광콘텐츠연구 (JCTC) Vol.9 No.2

Purpose In recent years, due to the unrivaledgrowth of the coffee market, coffee shops have reached saturation and their profit structure has become unstable. Accordingly, coffee shops are making efforts to secure additional competitiveness by utilizing MD products to have unrivaled differentiation from other companies. Reflecting these latest trends, this study aims to identify the influence relationship of the selected attributes of coffee shop MD products on satisfaction and repurchase intention. Methods In order to verify the research model and hypothesis of this study, a survey was conducted from September 5 to October 4, 2022, targeting consumers who had purchased coffee specialty store MD products, and a total of 171 valid questionnaires were collected. The collected data were subjected to confirmatory factor analysis and discriminant validity analysis using the AMOS 20.0 program for SEM. Results The results of analyzing customer satisfaction and repurchase intention for function, price, brand, and design of coffee shop MD products are as follows. First, among the selection attributes of coffee shop MD products, function, price, and brand exhibited a significantly positive (+) effect on customer satisfaction. Second, customer satisfaction with coffee shop MD products showed a significant positive (+) effect on repurchase intention. Conclusion This study provides very important academic value by providing new insight into consumer behavior theory by verifying the effect of selection attributes of coffee shop MD products on customer satisfaction and repurchase intention. Also, These research findings are expected to enhance coffee shops' competitiveness and customer loyalty.

백년초가루 첨가 올방개묵의 품질특성

신미혜,유수인,정남용 한국외식산업학회 2022 한국외식산업학회지 Vol.18 No.1

To evaluate the optimal mixing ratio of Opuntia ficus-indica var. saboten powder, this study undertook to examine the quality characteristics of Allbanggae Muk prepared using varying concentrations(0%, 2%, 4%, 6%). Differences in antioxidant activities, physical properties and sensory evaluation were measured. The antioxidant activities were evaluated using total polyphenol content, total flavonoid content, DPPH and ABTS radical scavenging methods. The total polyphenol contents(7.19∼21.12 mg GAE/mL), total flavonoid contents(15.88∼18.16 mg QE/mL), DPPH free radical scavenging activities(22.91∼35.42%) and ABTS radical scavenging activities(0.62∼28.79%) of Allbanggae Muk were significantly increased in the groups added with Opuntia ficus-indica var. saboten powder. The physical properties, including hardness, chewiness, cohesiveness of Allbanggae Muk, were increased in proportion to the amount of Opuntia ficus-indica var. saboten powder. Allbanggae Muk containing 4% Opuntia ficus-indica var. saboten powder showed a high score in the assessment for color, flavor, moistness and overall acceptance, thereby determining 4% Opuntia ficus-indica var. saboten powder to be optimal for preparing Allbanggae Muk. The addition of Opuntia ficus-indica var. saboten powder can improve the quality characteristics and antioxidant of Allbanggae Muk. .

흑미발효미강분말과 프락토올리고당을 첨가한 진말다식의 품질 및 관능특성

신미혜,이민호,정남용 한국외식산업학회 2018 한국외식산업학회지 Vol.14 No.1

The purpose of this study was to develop the Jinmal-Dasik added with fermented black rice bran powder (FBRBP) and fructo-oligosaccharide. Jinmal Dasik was prepared with FBRBP as the rate of 0, 3, 6, 9 and 12%. The quality characteristics and sensory evaluation were conducted to identify the optimal additional rate of the FBRBP on the Jinmal Dasik, and to develop traditional Dasik into a functional food with antioxidative activity. As the additional rate of the FBRBP increased, the moisture contents and sugar contents increased, while L, a, and b-values decreased. The FBRBP Jinmal Dasik with fructo-oligosaccharide showed the highest hardness, cohesiveness, springiness and chewiness in the control group, and decreased as the FBRBP additional rate increased. The control group's DPPH radical scavenging ability was the lowest, and the scavenging ability increased as the FBRBP additional rate increased. The sensory scores of flavor, sweetness, savory taste, color, cohesiveness, and overall acceptance were high in the Jinmal Dasik with fructo-oligosaccharide and 12% addition rate of the FBRBP. Based on the results, the optimal additional rate of FBRBP was 12% for the Jinmal Dsasik that was made with fructo-oligosaccharide. Additionally, the FBRBP Jinmal Dasik with fructo-oligosaccharide was considered to improve preference of the Dasik.