메추리알의 저장성 향상에 대한 세척 및 저장 조건의 효과

차보숙,김학현,엄권용,김우정 한국산업식품공학회 2003 산업 식품공학 Vol.7 No.4

메추리알의 저장성 향상을 위하여 세척수의 온도와 pH, 세척후의 mineral oil coating, 저장중 공기의 상대습도(RH)와 CO₂의 영향을 비교하였다. 메추리알의 품질특성은 난황계수, Haugh unit, 중량감소를 측정하였다. 그 결과 세척수 온도 50℃와 pH 11.0의 KOH 용액이 수돗물이나 pH 3.5의 lactic acid 용액으로 세척한 것보다 저장성 향상에 효과가 있었다. 환경기체조건을 상대습도 70%와 3.0% CO₂ 농도로 조절한 것은 상대습도 80%와 2.0% CO₂의 조건보다 저장 기간을 50% 이상 연장 시켰다. 또한 mineral oil로 coating 처리할 경우 50℃에서 알칼리 용액으로 세척한 후 상대습도 70% 및 3.0% CO₂ 조건에서 저장하는 것보다 54% 가량 저장성 향상에 효과가 있었다. 이러한 조건에서 저장온도를 4℃로 낮출 경우 3개월 이상의 저장이 가능하였으며 선정된 세척 및 환경기체 조건은 저장 중 메추리알의 무게의 감소도 크게 낮춰 주었으며, 특히 mineral oil coating은 무처리구와 비교할 때 2.5배 이상 무게감소를 억제하는데 효과적임을 알 수 있었다. Effects of pH and temperature of the washing water, mineral oil coating, and PH and CO₂consentration for storage were investigated to extend the shelf-life of quail eggs. The quality characteristics of quail eggs measured were yolk index(YI), Haugh unit(HU) and weight loss. The results showed that KOH-adjusted washing water of pH 11.0 at 50℃ were effective on the improvement of storage stability of the eggs. Comtrolled atmosphere of RH 70.0% and 3.0% CO₂resulted in prolonged shelf-life by 50% when it was compared to the condition RH 80.0% and 2.0% CO₂. Coating the eggs with mineral oil extended futher the shelf-life up to 54%. combined treatments of washing at 50℃ and pH 11.0, coating with mineral oil, and controlling the atmosphere at RH 70.0% and 3.0% CO₂ extended the shelf-life more than 4 monts during storage at 4℃. The wight loss of the eggs during storage was significantly reduced by the storage at above condition and treatment particularly storing at 4℃.

김장김치류의 담금방법에 관한 조사 연구

강근옥,이현자,차보숙 한국식품영양학회 1995 韓國食品營養學會誌 Vol.8 No.4

서울, 충청도 및 강원도 지역의 김장김치 담금방법을 알고자 203개 가정에서 설문조사를 한 결과 3지역에서 김장김치류중 배추김치는 95%이상 남았는데 배추선택시 결구도를 가장 중요시 하였다. 배추는 천일염을 주로 사용하여(66∼78%)소금물에 적신 후 다시 소금을 뿌려 약 7∼10시간 동안 절였다. 김치숙성시 서울과 충청도는 배추상태가, 강원도는 양념이 가장 큰 영향을 미치는 것으로 인식되었으며 김치보관은 70%이상이 김치 항아리를 이용하였는데 김치보관용기와 주거형태(단독 및 아파트)간에는 x^2=49.87(P<0.000)로 유의적인 관계가 있는 것으로 밝혀졌다. A survey study was carried out on the preparation methods of the Winter Kimchies in Seoul, Chung Cheong and Kang Won area by questioning 203 homes individually. The reaults showed that the cabbage Kimchi was prepared more than 95% of total Kimchi a good heads of the Chinese cabbage were selected as proper quality of the cabbage. The cabbage were brined for 7∼10 hours with using sun dried salts mostly(66∼78%). In Seoul and Chung Cheong area the quality of Chinese cabbage was regarded as the primary factor and the seasoning materials in Kang Won area for good quality of Kimchi, more than 70% of the residents prepared Kimchi in Kimchi jar, and the correlation between the jar use kind of resident such as house or apartment was significantly high(p<0.000).

서울시내 고등학교 위탁급식의 급식비와 투자비의 실태 및 위탁업체의 기대수준 비교 분석

양일선,배환미,김현아,신서영,조미나,박수연,차진아,이보숙 한국식생활문화학회 2002 韓國食生活文化學會誌 Vol.17 No.5

The purposes of this study were to a) find out the operational characteristics of the contract-managed highschool foodservice in Seoul, b) investigate the expected level of meal-price and facilities investment cost perceived by contract-managed highschool foodservice managers c) compare the present level and expected level of meal-price and facilities investment cost. From October 12 to November 13 in 2001, the questionnaires were mailed to 249 high schools which was managed by contract foodservice company with respondent rate 40.2%. Data were analyzed using SPSS Win(10.0) for descriptive analysis and one group paired t-test. The results of this study were as follows ; 1. The student enrollment of highschools run by contract-managed foodservice was 1,243 with 72.6% participation rate of school lunch program. The average meal-price was 2,138 won. The average annual period of school foodservice operation was 156.78 days per year. The average contracting period was about 3 years. 2. The average cost concerned in the facilities investment amounts 169,578,180 won at the initial investment and 25,204,092 won at the repairs and maintenance cost in the course of operation. 3. The present level of meal-price and facilities investment cost were respectively 2,136won/meal and 171,157,336.72 won. And expected level.of meal-price and amount of facilities investment cost were 2,418.75 won and 121,353,215.19 won. Comparing the present level with expected level of the meal-price and facilities investment cost, expected level of meal-price was significantly higher than the present level of meal-price(p<.001) and expected level of facilities investment cost was significantly lower than present level of facilities investment cost(p<.001).

김치의 저장성 연장을 위한 Gamma선 조사

차보숙(Bo-Sook Cha),김우정(Woo-Jung Kim),변명우(Myung-Woo Byun),권중호(Joong-Ho Kwon),조한옥(Han-Ok Cho) 한국식품과학회 1989 한국식품과학회지 Vol.21 No.1

메밀 싹 추출물 에멀젼의 제조 및 에멀젼의 열 안정 특성

차보숙(Bo-Sook Cha) 한국식품영양과학회 2014 한국식품영양과학회지 Vol.43 No.10

메밀 성분 중 루틴의 추출 효율을 높이기 위해 메밀을 발아한 후 루틴 및 polyphenol 추출 효율이 높은 추출방법을 선택하였다. 메밀의 발아는 흙 재배가 효율적이었으며, 8일 후에는 polyphenol 함량이 10.66 mg/g으로 메밀 종자에 함유되어 있던 polyphenol 함량의 10배 이상 높은 양을 얻을 수 있었다. 발아 메밀에서 추출된 루틴을 포함한 polyphenol 성분은 에멀젼을 제조하여 열에 대한 안정성을 높이는데 효율이 있는지를 확인하였다. 에멀젼은 homo mixer만을 통과시키는 것보다 유압식 균질기를 통과시켰을 때 포접 효율이 높을 뿐만 아니라 열처리 온도에 대하여 열 안정성이 우수한 것을 알 수 있었다. This study analyzed the production and heat stability of an emulsion made from buckwheat sprout extracts with high rutin content. To obtain high rutin contents, buckwheat was sprouted and the polyphenols and rutin were extracted from buckwheat sprouts. Concentrated extracts were made into an emulsion using a homo mixer and hydraulic homogenizer, after which heat stability was analyzed. The polyphenol contents were highest in ground sprouts grown for 8 days (10.66 mg/g), which was 10 times higher than those of buckwheat seeds. Extraction with 50% ethanol after blanching was the most effective method for obtaining extracts with higher polyphenol content and rutin content. Extracts were concentrated up to 60% soluble solid content and then emulsified using a homo mixer and hydraulic homogenizer. Heat stability of the emulsion passed through the hydraulic homogenizer was slightly higher than that made using the homo mixer. The heat stability of the emulsion was more strongly affected by heating time than temperature. In conclusion, the buckwheat concentrate emulsion passed through the hydraulic homogenizer was more heat stable than buckwheat extract alone.

MSG의 열분해에 미치는 포도당의 영향

차보숙(Bo-Sook Cha),한민수(Min-Soo Han),김우정(Woo-Jung Kim) 한국식품과학회 1992 한국식품과학회지 Vol.24 No.3

Model System 하에서 MSG 열분해 중 pH 변화의 속도론적 연구

차보숙(Bo-Sook Cha),한민수(Min-Soo Han),김우정(Woo-Jung Kim) 한국식품과학회 1992 한국식품과학회지 Vol.24 No.3

온도와 pH에 따른 MSG 열분해의 속도론적 연구

차보숙(Bo-Sook Cha),한민수(Min-Soo Han),김우정(Woo-Jung Kim) 한국식품과학회 1991 한국식품과학회지 Vol.23 No.3

Effect of Human Endothelial Progenitor Cell (EPC)- or Mouse Vascular Endothelial Growth Factor-Derived Vessel Formation on the Survival of Vitrified/Warmed Mouse Ovarian Grafts

Cha, Soo Kyung,Shin, Dong Hyuk,Kim, Bo Yeun,Yoon, Sook-Young,Yoon, Tae Ki,Lee, Woo Sik,Chung, Hyung Min,Lee, Dong Ryul SAGE Publications 2014 REPRODUCTIVE SCIENCES Vol.21 No.7

<P>The aim of this study was to evaluate the effectiveness of improving angiogenesis at graft sites on the survival of follicles in transplanted ovarian tissue. Matrigel containing 5 × 10<SUP>5</SUP> of cord blood-derived endothelial progenitor cells (EPCs) or 200 ng of mouse vascular endothelial growth factor (VEGF) was injected subcutaneously into BALB/c-Nu mice. After 1 week, vitrified/warmed ovaries from female B6D2F1 mice were subcutaneously transplanted into the injection sites. After 1, 2, and 4 weeks posttransplantation, the ovaries were recovered and subjected to histological analysis. Oocytes were collected from the transplanted ovaries, and their fertilization, embryonic development, and delivery were also observed. Vitrified/warmed ovaries transplanted into EPC- or VEGF-treated sites developed more blood vessels and showed better follicle survival than those transplanted into sham-injected sites. Normal embryonic development and consequent live births were obtained using oocytes recovered from cryopreserved/transplanted ovaries. Treatment with EPCs or VEGF could prevent the ischemic damage during the early revascularization stage of ovarian transplantation.</P>

서울 경기지역 사업체 급식소의 업무특성 및 생산성지표와의 상관성 분석

차진아,양일선,이보숙 한국조리과학회 1995 한국식품조리과학회지 Vol.11 No.3

The purposes of the study were to identify the operational characteristics in employee feeding facilities, and to examine the correlations of productivity and these characteristics. A questionnaire was developed and mailed the 500 dietitians in employee feeding facilities in Seoul and Kyoungki Do. Usable questionnaires were received from 117 respondents for a response rate of 23.4%. The questionnaire was designed to determine the productivity index and to investigate the relationship between operational characteristics and productivity index. The questionnaire was contained 2 parts with a total of 16 statements. Data were analyzed for descriptive statistics and Pearson correlation analysis using SPSS/PC programs. The average productivity indices of 117 facilities were 6.91 meals/hr. Total meals served/week was significantly correlated to the productivity index (r=0.441, p < 0.001). No of average servings per meal, percentage of convenience food use, average minutes for service/day, and employment in professional practice of dietitian were also positively correlated, while food cost was negatively correlated to the productivity.