시판김치에 대한 인식 및 구입실태에 관한 조사연구 - 대구지역을 중심으로 -

송주은,한재숙 ( Joo Eun Song,Jae Sook Han ) 대한가정학회 1995 Human Ecology Research(HER) Vol.33 No.4

저장용기 및 저장온도에 따른 김치의 품질변화

송주은,김명선,한재숙 동아시아식생활학회 1995 동아시아식생활학회지 Vol.5 No.2

맛있는 김치의 저장기간을 연장시키기 위하여 여러가지 저장용기와 저장온도를 달리하여 각 군마다 5포기씩의 김치를 담그고 각각에 The effects of storage containers and storage temperatures on Kimchi quality were investigated. The results were summarized as follows : 1. Pabix, poly ethylene-back+plastic container, tupper-ware were much better than crock, stainless steel, and plastic container in keeping Kimchi. However, there was no significant differences between containers in the sensory test for Kimchi. 2. Kimchi stored at 18±2℃ was the most delicious, which revealed pH 4.30, acidity 0.45-0.50%, and salt concentration 3.10wt% in the 4th days after storage whereas sensory score for Kimchi quality was very low in the 12th days after storage. 3. PH in Kimchi stored at 5℃ after fermentation at 18±2℃ was slowly decreased as compared to the Kimchi stored at 18±2℃ after fermentation. 4. PH and acidity showed no significant changes after 90 days storage when Kimchi was stored at -5℃ or -80℃ were compared to that of the Kimchi stored at 18±2℃, but texture score of Kimchi stored at -5℃ or -80℃ after fermentation at 18±2℃, but texture score of Kimchi stored at -5℃ or -80℃ were compared to that of the Kimchi stored at 18±2℃ after fermentation. 5. In the group of Kimchi stored at 10℃, immediately after pickling it took 48days until the best conditions which were pH 4.30 and acidity 0.45-0.50% were matched. 6. The most promising method in keeping good taste and good quality of Kimchi was to store Kimchi at 5℃ after 4days fermentation at 18±2℃. And, for long period preservation of Kimchi, it took would be effective to store at -80℃ after fermentation at 18±2℃.

대구지역 고등학생, 대학생의 칼슘 섭취 실태 및 기호도 조사 연구

한재숙,이연정,최영희,송주은,권상호 동아시아식생활학회 1997 동아시아식생활학회지 Vol.7 No.3

This study was performed by questionnaire to investigate the recognition, preference and intake of calcium and related food behaviors of high school and college students (males 200, females 200) in the Daegu area. The daily intake was determined by a 24-hr dietary recall method. The results were summarized as follows: The recognition score of calcium of the subjects was male 10.46, female 11.54, respectively. Also the preference score of calcium source foods of the subjects was male 3.40, female 3.51. The students preferred yoghurt, ice cream, sweet potatoes and milk, in the order, but they disliked beans boiled in soysauce, sesame seeds and cheese. The frequency of calcium source foods were remarkably low. Milk products were the most preferred and eated calcium source food. A day's calcium intake was 54.1~61.1% of RDA for Koreans. The meal skipping, diet and nutrition consideration ratio of the subjects were 66.5, 13.3, 20.0% respectively. There was a significant positive correlation between the recognition and preference scores of calcium.

조리방법에 따른 Capsaicin의 함량 변화

한재숙,송주은,서봉순 영남대학교 자원문제연구소 1991 資源問題硏究 Vol.10 No.-

This experiment was carried out to investigate the capsaicin content in different varieties and parts of red pepper and the changes of capsaicin content by various cooking methods and temperatures. Six different varieties of red pepper were used for the quantitative determination of capsaicin by HPLC. The results are summarized as fellows : 1. The highest capsaicinoids content in each part of red pepper was found in placenta part regardless of varieties. But the capsaicin content of dried Japan-Takanotsume variety was 2 and 5 times higher than Korean-native are Korean-improved varieties, respectively. In the case of fresh red peper, the capsaicin content in Japan-Dougarasi was higher than that of Korean-improved and Japan-Sisidou. 2. In the capsaicin content of the powdered red pepper in each variety, red pepper powder without seeds was about 4 times higher than seed including powder. 3. The capsaicin content in dough after 5 minutes of steaming, boiling, baking and frying was decreased by about 30%. The longer they cook, the slower decrease of capsaicin was found. The highest degradation of capsaicin was found by the method of baking. After frying for 30minutes, the content was decreased by 40%, but baking for 30 minutes was 65%. 4. Results from the study on capsaicin content of red pepper by heat treatments show that heating at 100℃ and 140℃ for 30 minutes did not give and changes in capsaicin content. However residual capsaicin content in red pepper heated at 170℃ and 200℃ for 30 minutes was about 88% and 40% , respectively. 5. The capsaicin content of red pepper irradiated U. V. for 5 minutes was similiar to the case of heating at 140℃ for 30 minutes.

구리냄비의 구리용출에 미치는 산성조미료의 영향

한재숙,최영희,김명선,송주은,南出隆久 동아시아식생활학회 2000 동아시아식생활학회지 Vol.10 No.3

Effects of acetic acid, malic acid and citric acid on copper dissolution from new and used copper saucepans at different concentrations (0, 0.02, 0.04, 0,1, 0.2, 0.4, 1,0, 2,0, 4.0%), different boiling times (0, 10, 20, 30, 40, 50, 60mins.), and different temperatures (5, 20, 40, 60, 80, 100%)were investigated. As acetic acid concentration increases, copper content increases. Copper dissolution concentration from copper saucepans at boiling in malic acid increases more than in acetic acid or citric acid, At above 60℃, as the temperature increases, the concentration of copper dissolved from copper saucepans also increases. As boiling time increases, the concentration of copper dissolved from copper saucepans also increases. In addition, through repeated use, the concentration of copper increases as well. And copper concentration dissolves in large amounts from used saucepans rather than new saucepans. The dissolution of copper with distilled water by repeated use does not dissolve at all. 1% acetic acid dissolves in large quantities.

침지수의 염도 및 부재료가 통배추김치의 맛과 숙성에 미치는 영향

김명선,송주은,한재숙 동아시아식생활학회 1995 동아시아식생활학회지 Vol.5 No.2

가정에서 맛있게 먹을 수 있는 김치를 과학적인 방법으로 손쉽게 만들기 위한 방안의 하나로 배추절임에 있어서 절임소금의 적당한 농도를 조사하였다. 적당한 소금의 농도(16%)로서 절임한 배추에 세 종류의 다른 부재료를 첨가한 김치에 대하여 pH, 산도, 환원당, 유리아미노산 및 관능검사를 실시한 결과를 요약하면 다음과 같다. 1. 배추를 12%의 소금물에 5시간 절인 김치는 숙성이 빨리 진행된 반면, 20%의 소금물에 절인 김치는 숙성속도가 늦었다. 숙성기간 동안 배추의 조직속에 함유되어 있는 염도는 12%의 소금물에 절인 김치는 2.3±0.2%, 16%의 소금물에 절인 김치는 2.6±0.2%, 20%의 소금물에 절인 김치는 3.7±0.2%이었다. 관능검사 결과는 12%의 소금물에 절인 김치가 담근 첫날 매우 좋은 성적을 나타내었으며, 숙성이 진행됨에 따라 16%의 소금믈에 절인 김치의 관능적 평가가 가장 높았다. 20%의 소금물에 절인 김치는 전 숙성 기간동안 낮은 성적을 나타내었다. 종합적으로 16%의 소금물에 5시간 절인 것이 가장 좋은 평가를 받았다. 2. 위의 실험결과를 바탕으로 배추는 염도 16%의 소금물에 5시간 절인 배추에 기본 양념외에 부재료로서 각각 무, 부추, 실파를 넣고 담근 김치와 대조구로 아무것도 넣지 않은 김치에 대하여 같은 실험을 한 결과 pH, 염도, 산도에는 그다지 차이를 보이지 않았다. 그러나 총 유리아미노산 함량은 파첨가김치가 매우 높게 나타났으며, 관능검사 결과는 부추첨가 김치가 가장 좋은 평가를 받았으며 다음으로는 무첨가김치, 파첨가김치, 대조김치의 순이었다. This study was investigated to find effects of soaking-water salt concentration and submaterial on Kimchi taste and fermentation period. Several parameters such as pH, acidity, reducing sugar, amino acid and sensory evaluation during fermentation at 20℃ were experimented. The results are as follows: As fermentation period increases, pH and content of reducing sugar of Kimchi have decreased. But acidity has increased. Especially, the pH of all samples rapidly decreased to a extent of pH 4.2. During fermentation, the acidity and content of reducing sugar in 12% soaking-water were higher than those in 16% and 20%. Content of reducing sugar in Kimchi was observed to play an important role for the overall taste. As a result of sensory evaluation during fermentation, Kimchi in 16% soaking-water was higher scored than that in 12% or 20% in crispness, salty taste, sweet taste, and overall acceptability. Salt concentration of Kimchi in 12% soaking-water was 2.3% and in 16%, 2.6% and in 20%, 3.7%. Sensory evaluation revealed that leek-added Kimchi was highly evaluated in crispness, sour taste, flavor and overall acceptability. These results suggested that Kimchi fermented for 4 days at 20℃ with 16% salt concentration of soaking water and leek as submaterials should taste most desirable.

빵에 대한 대학생들의 인식과 이용실태 조사

송주은,한재숙,권상호 영남대학교 자원문제연구소 1997 資源問題硏究 Vol.16 No.-

This survey was carried out by questioning 217 male and 264 female college students in the Taegu area. Most students perceived bread as a meal as "so so", because it saves time in cooking and eating but it does not suit their taste. Females showed more of a preference for bread as a meal than males. Students prefered bread as a snack rather than a meal. The snack frequency with bread was 1-2 times a month for males and 1-2 times a week for females. Most students chose bread when considering the taste of it. Also they perceived bread to be expensive, especially cake.

남북한의 통배추김치와 보쌈김치에 대한 비교 연구

송주은,한재숙 영남대학교 자원문제연구소 1995 資源問題硏究 Vol.14 No.-

This study was to facus upon inquiring into the characteristic of the North Korean Kimchi in comparison with that of the South and further to supply the material value for the further study. The characteristic of the North was to add beef and a remarkably small quantity of the powdered red pepper when compared to the South. The point resulted in that we, South Koreans turn down North Korea Kimchi to be scant of the taste and color, in particular. In the case of Tongbaechu-Kimchi, 2-days later began to reduce the taste at sudden. The result of the preference test about the South and the North suggested the preference order to be first, South Korea's Tongbaechu-Kimchi, second, North Korea's Tongbaechu-Kimchi, third, South Korea's Bossam-Kimchi, fourth, North Korea's Bossam-Kimchi.

맛 있는 김치의 조리 및 저장 방법의 확립

김명선,한재숙,송주은 한국식생활문화학회 1996 韓國食生活文化學會誌 Vol.11 No.2

김치의 맛과 숙성에 중요한 영향을 미치는 절이는 시간, 첨가하는 젓갈 및 부재료의 종류를 달리한 김치를 담구어 각각 저장온도를 달리하여 숙성시키면서 각각에 대한 pH, 산도, 염도, 관능검사를 실시하여 맛있는 김치의 최적조건을 조사한 결과는 다음과 같다. 1. 염도 16wt% 소금물에 절이는 시간을 3, 5, 8, 12시간으로 각각 달리 배추를 절여서 담근 김치를 20℃와 20℃에 24시간 숙성시킨 후 5℃에 숙성시키면서 시료로 사용하였다. 20℃에 숙성시킨 김치는 가식기간이 8일간이었으나, 20℃에 24시간 숙성시킨 후 5℃ 숙성에서는 가식기간이 42일간이었으며 적숙기간도 약 10일 연장되었다. 짠 맛의 관능평가는 3.0wt% 이하가 바람직한 짠 맛으로 나타났다. 숙성온도에 상관없이 가장 평가가 높은 김치는 16wt% 소금물에 5시간 절여서 담근 김치였다. 2. 김치에 젓갈의 종류를 멸치젓, 새우젓, 굴젓으로 각각 달리 첨가하여 담근 김치와 대조김치로 소금만으로 염도를 일정하게 한 김치를 비교한 결과 숙성이 진행됨에 따라 젓갈첨가김치의 숙성이 촉진되었으며, 그 중에서도 특히 굴젓첨가김치의 숙성이 가장 촉진되었다. 저장온도가 낮을수록 숙성이 완만하게 진행되었으며, 적숙기간과 가시기간도 연장되었다. 관능검사결과 20℃에 저장한 김치는 4일째 되는 날의 평가가 높았고, 5℃에서 저장한 김치는 11일째 되는 날의 평가가 높았다. 숙성초기에는 굴젓첨가김치의 평가가 높게 나타났으나, 숙성중기에는 멸치젓과 새우젓첨가김치의 평가가 높게 나타났다. 3. 기본양념외에 부재료로서 각각 부추, 무, 실파를 넣고 담근 김치와 대조김치로 아무것도 넣지 않은 김치에 대하여 같은 실험을 한 결과 pH, 산도에는 그다지 큰 차이를 보이지 않았다. 그러나 20℃에 24시간 숙성시킨 후 5℃에 숙성시킨 김치 중에서 부추첨가김치는 숙성이 지연되고, 적숙기간도 약간 연장되었으나 실파첨가김치는 숙성 7일부터 급격하게 숙성이 촉진되었으며 적숙기간도 짧았다. 관능평가는 부추첨가김치가 가장 높았으며 그 다음 순서로 무를 첨가한 김치로 나타났다. This study was carried out to find the effects of salt and other materials on the taste and fermentation of kimchi. Several parameters such as pH, acidity, salt concentration and sensory evaluation during fermentation at 20℃ and 5℃ (after keeping at 20℃ for 24 hours) were used. The results are as follows: As the fermentation period increases the pH of kimchi decreases. The pH of all samples rapidly decreases to 4.2. During fermentation, the acidity at 3 hours was higher than at 5, 8 and 12 hours. For in the sensory evaluation during fermentation, kimchi salted for 5 hours showed a higher score than those salted for 3, 8 and 12 hours. During the storage period, the pH of kimchi with salted oysters rapidly decreased. A sensory evaluation done during the storage period, showed that earlier on in the storage, kimchi with salted oysters was scored higher than kimchi with other Jeotkals. The leek-added kimchi was also highly scored.

배추 절임 방법이 김치의 맛과 숙성에 미치는 영향

김명선,한재숙,송주은 한국조리과학회 1995 한국식품조리과학회지 Vol.11 No.3

배추 절이는 방법을 소금처리방법, 소금의 종류 및 절이는 시간에 대하여 단계별로 각 군마다 5포기씩의 김치를 담그고 10℃에 저장하면서 각각에 대한 염도, pH, 산도 및 관능 검사를 실시하여 맛있는 김치의 최적조건을 조사한 결과는 다음과 같다. 1. 소금처리방법은 소금물에 담그어 절이는 방법, 소금을 뿌리는 방법 및 소금물에 담그고 일부의 소금을 뿌리는 병행하는 방법을 실시한 결과 소금물에 담그어 절이는 방법이 가장 좋은 결과를 나타내었다 2. 소금의 종류에 대하여는 시판 일반소금, 한주정제염, 무공해 천일염을 사용하여 소금물에 절이는 방법으로 실험한 결과 무공해 천일염을 사용한 김치가 가장 맛있는 것으로 평가되었다. 3. 소금절이는 시간은 3, 5, 8, 12시간의 4종류에 대하여 무공해 천일염을 사용하여 소금물에 담그어 절이는 방법으로 김치를 담근 결과 5시간 절이는 것이 가장 좋은 결과를 나타내었다. 4. 각 김치는 저장 7일째가 가장 맛있게 평가되었고 7일째의 pH는 4.17-4.36, 산도는 0.45-0.52, 염도는 1.89-3.36이었다. 저장 21일째부터는 맛에 대한 평가가 낮아 졌으며 26일째는 pH, 산도, 염도가 각각 3.69-4.01, 0.68-0.74, 1.59-2.62로서 관능검사 결과는 매우 낮은 성적을 나타내었다. This study is a result of the experiments to determine the optimum conditions of salting of Chinese cabbages for making tasty Kimchi. For the experiments, various methods of salting of Baechu were set up and the best method of salting had prepared Kimchi to investigated the best salt kind. In the two best results by method of salting salt kind, were investigated for salting time of Kimchi. There were certain amounts of Kimchi had prepared for each case of the combinations of the three conditions. Every case of Kimchi was refrigerated and was evaluated by sensory tests. In the salt concentration, pH and acidity of the Kimchi were measured. The results are as follows; In three cases of Kimchi, for salt concentration, level of 2.4-3.0° was maintained in Kimchi solid from the beginning to the end, while it was high in the beginning and gradually lowered in Kimchi liquid. The level of pH in both solid and liquid of Kimchi quickly dropped at the beginning of fermentation period and turned slow as time passed. And the level of acidity was increased little bit in the beginning, but it suddenly multipied until the third day of preservation. Since then, it had increased gradually thereafter as it was before. This experiments show that Kimchi can be the best taste in the case of Chinese cabbage soak in brine- free natural salt are kept for five hours.