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호두 첨가가 청국장의 지방산 조성 및 관능적 특성에 미치는 영향
박화영,최희은,조영인,최웅규,Park, Hwa-Young,Choi, Hee-Eun,Jo, Young-In,Choi, Ung-Kyu 한국식품영양학회 2016 韓國食品營養學會誌 Vol.29 No.5
본 연구에서는 호두를 10%, 20%, 30%까지 첨가하여 제조한 청국장의 지방산 조성 및 관능적 특성을 확인하고자 하였다. 아미노태 질소는 호두의 첨가량이 많아짐에 따라 감소하는 것으로 나타났으나, 호두를 30% 첨가할 경우에도 청국장의 식품위생법상 기준인 280 mg% 이상은 유지하고 있어, 청국장의 법적기준에는 부합하는 것으로 확인되었다. 호두가 첨가된 청국장의 휘발성 염기질소는 대조구에 비해서 감소되었다. 총 유리아미노산의 함량은 대조구와 비교하여 호두 20% 첨가구까지는 유의적인 차이가 없었으나, 호두 30% 첨가 청국장에서 유의적으로 감소하였으며, 필수 아미노산의 함량도 유사한 패턴으로 감소하였다. 포화지방산의 함량은 호두의 첨가량에 반비례하여 유의적으로 감소하는 것으로 확인되었다. 총 불포화지방산의 함량을 확인한 결과, 호두의 첨가에 따른 청국장의 불포화지방산의 함량 증가를 확인할 수 있었다. 관능검사에서는 맛과 종합적 기호도의 경우 호두 10%와 20% 첨가구가 가장 좋은 것으로 나타났다. The aim of this study was to determine the changes in fatty acid composition and sensory characteristics of cheonggukjang containing walnuts at 0, 10, 20, or 30%. Amino nitrogen content was decreased with increasing content of walnuts. However, cheonggukjang containing 30% of walnuts met the standard of food sanitation act. Volatile basic nitrogen contents of cheonggukjang containing walnuts was lower than that of cheonggukjang containing no walnut. There was no significant difference in total amino acid content for cheonggukjang containing 0%, 10%, or 20% of walnuts. However, total amino acid content in cheonggukjang containing 30% of walnuts was significantly lower than that in cheonggukjang containing 0%, 10%, or 20% of walnuts. The content of essential amino acid in cheonggukjang containing 30% of walnuts was also significantly lower than that in cheonggukjang containing 0%, 10%, or 20% of walnuts. Saturated fatty acid content was decreased significantly from 16.7% to 3.6% when the content of was increased from 0% to 30%. Total unsaturated fatty acid contents was increased with increasing amounts of walnut added to cheonggukjang. Result of sensory evaluation revealed that the taste and overall quality of cheonggukjang made with 10~20% walnuts were significantly higher compared to those of ordinary cheonggukjang. These results suggest that cheonggukjang made with 10~20% walnuts could be developed as a novel fermented food.
호두 첨가에 따른 청국장의 이화학적 특성 및 항산화능 변화
박화영,유범석,최웅규,Park, Hwa-Young,Ryu, Beom-Seok,Choi, Ung-Kyu 한국식품영양학회 2015 韓國食品營養學會誌 Vol.28 No.6
This study was conducted to investigate the changes in the physicochemical characteristics and antioxidant activity of cheonggukjang with the addition of walnuts. The pH of cheonggukjang did not change significantly with the addition of walnut. But the water content decreased significantly. Walnut addition to the soybean was expected to have a positive effect because the number of Bacillus subtilis was not reduced. The viscous substance content was significantly decreased when more than 20% of walnut was added to cheonggukjang. The addition of walnut made the color darker. The flavonoid and polyphenol content was sharply increased in proportion to the walnut addition and the DPPH radical scavenging activity of cheonggukjang also increased. Altogether, it was found that the addition of walnut had a positive influence on the cheonggukjang by increasing the antioxidant activity.
훈연공정을 첨가하여 제조한 발아콩 청국장의 맛 성분 변화
박화영,최원석,최웅규,Park, Hwa-Young,Choi, Won-Seok,Choi, Ung-Kyu 한국식품영양학회 2015 韓國食品營養學會誌 Vol.28 No.3
The aim of this study was to investigate the changes in the taste components of cheonggukjang made with germinated soybeans, which is produced by the addition of a smoking process. The total organic acid content of smoked cheonggukjang made with germinated soybeans (SCGS) was four times higher than that of non-smoked cheonggukjang made with non-germinated soybeans (NCNS). The total organic acid content of SCGS was lower than that of non-smoked cheonggukjang made with germinated soybeans (NCGS). The total free sugar content of NCGS and SCGS was approximately three times higher than that of NCNS. The total free amino acid content of NCGS was significantly decreased compared with that of NCNS, whereas the total free amino acid content of SCGS was 1.2 times higher than that of NCGS. The essential amino acid content of SCGS was significantly increased compared with that of NCGS. The ratio of glutamic acid to the total free amino acid in NCNS and SCGS was 19.6%. Similarly, the ratio of glutamic acid to the total free amino acid in NCGS was 19.1%. There were no significant differences in the total fatty acid content of NCNS, NCGS, and SCGS. The sensory evaluation of appearance, aroma, taste, and overall quality of SCGS was significantly increased compared with that of NCNS and NCGS. These results suggest that smoked cheonggukjang made with germinated soybeans could be utilized for the development of a novel fermented food.
구약감자 분말의 첨가가 국수 반죽의 레올로지에 미치는 영향
박화영,최희은,이난희,정재현,최웅규,Park, Hwa-Young,Choi, Hee-eun,Lee, Nan-Hee,Jeong, Jae-Hyun,Choi, Ung-Kyu 한국식품영양학회 2016 韓國食品營養學會誌 Vol.29 No.6
This study was conducted with the purpose of investigating the rheological characteristics of noodle flour dough supplementary konjac powder comprising 0%, 0.5%, 1.0%, 1.5% or 2.0% of the total mixture. In farinograph analysis, water absorption increased with the increased content of konjac powder. Both the arrival times and the development times of the dough with added konjac powder were longer than original wheat flour dough. Dough stability was found to be increased as compared to the control, but decreased as konjac powder content was increased. As konjac powder content increased, the resistance of the dough as shown by farinograph data was highest in the original wheat flour dough as 130 BU. Starting temperature, maximum viscosity temperature and maximum viscosity were decreased as shown in amylograph analysis. In extensograph analysis, the dough's extensibility and resistance to extension of the dough decreased as the amount of konjac powder was increased. The ratio of resistance to extensibility (R/E) decreased with the an increase in the amount of konjac powder included in the dough. The dough's tensile strength after cooking was increased in proportion to the additional amount of konjac powder used.
박화영(Park, Hwa-Young),원유진(Won, Yu-Jin),이찬(Lee-Chan) 한국실내디자인학회 2015 한국실내디자인학회논문집 Vol.24 No.4
A variety of attempts for trends to overcome the limits of the uniform styles and a fixed dichotomous structure and thoughts, have been made. This research aims to apply and analyze the application of concepts of the liminal space of contemporary architecture based on the destructive inclination of post-structuralism and the theories of philosophers. Space of the past was recognized for a long time focused on functions and styles that support the building In modern and contemporary spaces, however, the boundary of contemporary space has been blurred with the mingling of cultural phenomenon. In order words, new architectural approaches of expression have been attempted such as structure, styles and materials, in combination of diversified concepts. And, the concept of liminal space is useful to identify the multi-layered and fluid characteristics. This study examines various characteristics of expression on the liminal space characteristics of comtemporary architecture based on Herzog and de Meuron`s architecture. The result will help us understand the expression and characteristics of the liminal space that belongs nowhere among their architectural spaces. The analysis of the ases of Herzog and de Meuron will play a crucial role in developing new possibilities of modern space and contemporary space of the future.
도시개발사업에서의 시스템 다이내믹스 기법의 재무적 타당성 분석
박화영(Park, Hwa-Young),박환용(Park, Hwan-Yong) 한국주거환경학회 2014 주거환경(한국주거환경학회논문집) Vol.12 No.2
This study attempts to build up an integrated and dynamic model for financial feasibility that can easily find out what the risk factors are and what the size of them is in urban development projects. This is very important in the urban development projects since they are carried out in a long period of time and with various costs associated with time, sometimes resulting in a huge financial debt in the end. To accomplish the purpose, an analysis model based on the theory of system dynamics was constructed utilizing Vensim program and simulation was performed with actual project cost data. The target area is LU1 urban development project in Incheon city. The risk factors considered in the development process were purchasing cost by legal force, size of commercial area in planning, and change of urban land price, etc. The risks are closely integrated in the development process and the connection was included in the model. Various scenarios were developed and tested for the fine results of financial feasibility. The empirical findings from the system dynamics enabled us to suggest a variety of information on the decision-making for the development. They include how high the cost of land expropriation is, what the effect of the unusally large commercial area is, how large and what the actual size of the commercial area is, etc. We believe this system dynamics model provides an opportunity to test fine scenarios for the better financial feasibility in the future.