조리중 쇠고기 부위별 곰국의 함유지질 및 지방산 조성의 변화

조은자 誠信女子大學校 1984 硏究論文集 Vol.19 No.-

The objective of the present study lies on comparison of total lipid, cholesterol and fatty acid patterens of Korean beef(Brisket, Ox-tail, and Small-intestine) before and during cooking by Gom-Guk boiling. Thirty-nine samples were determined by means of G.C. The results abtained were as follow; 1) The highest total lipid value among all meat samples was 70.34g% for Small-instestine. Content of total lipid in the boiled meat decreased during cooking, but it didn't in the boiled Brisket meat. The average total lipid content of Brisket, Ox-tail and Small-intestine soup was 5.12%, 0.18%, and 1.37% of the raw samples respectively. 2) The main fatty acids of Brisket, Ox-tail. small-intestine were C??. C??, C??, C?? and C??. percent of C?? and C?? of Ox-tail and Brisket increased significantly till 4hr's of cooking. 3) The ratio of unsaturated to saturated fatty acid in the meat and soup of Ox-tail and Brisket increased till 4hr's of cooking. The ratio of unsaturated to saturated fatty acid of Gom-Gok of all(meat and soup) increased till 2hr's of cooking 4) The highest total cholesterol value among all samples was 221mg% for small-intestine. The average ester content of raw samples was 6.7mg% of the total cholesterol. Total cholersercol content of all meat samples decreased till 2hr's of cooking signific-antly(percent of loss-Brisket 30%, Ox-tail 31%, small-intestine 10%), but showed irregular increase or decrease after 2hr's of cooking. 5) Total cholesterol content of soup was found trace and didn't show regular increase or decrease. percent of ester cholesterol in the Brisket soup increased a little during cooking.

침지용액이 강낭콩의 조리특성에 미치는 영향

趙銀子,全玄卿 誠信女子大學校 生活文化硏究所 1992 生活文化硏究 Vol.6 No.-

To investigate the characteristics of korean Kidney bean, the effect of soaking solution on water uptake and cooking properties during soaking In distilled water, 0.5% NaCl solution. 0.1% HaHC0_3+0.4% NaCl combination solution, 0.4% NaHC0_3+0.1% NaCl combination solution, 0.5% NaHCO_3 solution at 10˚-50℃ was studies. The weight of kidney bean soaking in various soaking solution increased as function of soaking temperature at 10˚-50℃. Under the 30℃ of soaking temperature, water equilibriumstate of kidney bean In various soaking solution was not reached in 12 hours, however, bean soaking in distilled water at 50℃reached water equilibrium after 11 hours of soaking and that of another four soaking solution reached water equilibrium almost in 7 hours. Water equilibrium content of kidney bean were 117.Ol% soaking in distilled water and 128.33% in 0.5% NaHCO_3, solution. Water uptake rate constant(K) of kidney bean in various soaking solution Increased as function of soaking temperature and the increase of water uptake rate constant was the highest in distilled water and the lowest in 0.5% NaHC0_3 solution. Activation energy for weight gain of kidney bean soaking in various solution at 10~30℃was 1.2 tlmes greater than that of 30˚∼50℃. The z-value of kidney bean soaking at 10˚∼50℃ decrease with increase hydration degree and z-value to reach 40% hydration estimated from weight increase was 122℃at 10˚∼30℃ and 40℃ at 30˚~50℃and z-value of bean in 0.5% NaHCO_3 solution was 82℃ at 10˚~30℃and 58℃ at 30˚∼50℃. Volume increase rate of kidney bean increased as function of soaking temperature and kidney bean soaking at 50℃ in various solution reached volume equilibrium state in 10 hours and among these bean in distilled water reached later than the other solutions. Volume increase rate constant increased with soaking temperature, among these the increase of kidney bean soaking in 0.5%t NaHCO_3 solution was the highest. The z-value of 40% hydration estimated volume increase decreased with increase hydration degree. The time to reach a complete cooking of kidney bean In distilled water was 35 minutes, the longest and the time was reduced to 11, 7, 5 and 3 minutes soaking in 0.5% NaHCO_3.solution. 0.4% NaHCO_3+0.1% NaCl combination solution, 0.1% NaHC0_3+0.4% NaCl combination solution 0.5% NaHCO_3 solution, respectively. When the kidney bean was cooked for 20 minutes after soaking 0.575 NaHC0_3 solution, the cooking rate was faster than that of the other solution. Cooking rate constant of kidney bean in 0.5% NaHCO_3 solutions. Kidney bean in 0.5% NaHCO_3 solution. cooking rate constant of the first stage was the highest. which was 5 times of the constant of the second stage and in distilled water, the cooking rate constant of the first stage was about 7 times of the second stage.

혈압과 식생활에 관한 연구

조은자 誠信女子大學校 1983 硏究論文集 Vol.17 No.-

This survey concerns the relation between food-intake, life rhythm and blood pressure of male civil servants, from the age 21 to 50. The results may be summarized as follows. In this summary the group of those who have normal blood pressure is represented by A, and the group of those who have abnormal blood pressure is represented by B. (1) The heavier the weight is, the higher the blood pressure tends to rises. (2) "A" shows higher Preference for and better nutrition with fsih and shellfish, sea weeds, fruits, and vegetables than "B". (3) As for food preference, "A" also shows higher preference for raw fish, strawberry, cheese and chocolate icecream that "B". (4) "A" Complain of subjective sympton less frequently than "B" And the number of patients of circulation system among the families of "A" is smaller than that of "B". (5) There does not appears particular difference in smoking and drinking habits, life rhythm, and preference of salty food between two groups. So I would like to have another chance to study this part again.

미나리과 산채의 성분분석 및 육가공품에 대한 항산화 효과 : 참당귀 , 들미나리 , 고수

조은자,양미옥,허수진 한국조리과학회 2001 한국식품조리과학회지 Vol.17 No.5

The proximate composition of 3 kinds of Umbelliferaeceae Wild Plants (Angelica gigas NAKAI, Ostericum sieboldii NAKAI. and Coriandrum sativum LINNAEUS) were analyzed and used for making pork sausages as a functional ingredient. In the proximate composition, crude protein content was the highest in Ostericum sieboldii, 37.87%, and crude lipid and crude ash contents were the highest in Coriandrum sativum. Vitamin C was contained in Angelica gigas at 0.30㎎%, but was not detected in Ostericum sieboldii and Coriandrum sativum. β-carotene content in Angelica gigas was the highest at 19.96%, but selenium was not detected in any of them. Total phenol content in Coriandrum sativum was the highest as 1107.43㎎%. TBA and VBN values of all sausages with wild plants increased gradually during four-week-storage and were lower than those of control. Coriandrum sativumadded sausage had the lowest TBA as well as VBN valuew. During the four-week-storage at 4℃, TBA value and VBN value were in the very safe range at all sample. Total phenol contents in sausages appeared to have more antioxidative activity than vitamin C, β-carotene and selenium, and consequently decreased the TBA values of sausages.

블루투스 기반의 효율적인 실내 감성조명 제어 시스템 구현

조은자,인치호,Jo, Eun-Ja,Lin, Chi-Ho 한국인터넷방송통신학회 2014 한국인터넷방송통신학회 논문지 Vol.14 No.6

본 논문에서는 블루투스 기반의 효율적인 실내 감성조명 제어 시스템을 제안한다. 제안된 블루투스 기반의 실내 감성조명 제어 시스템은 블루투스 모듈을 이용해 모바일이나 PC, 월 패드로 점등제어 할 수 있으며, 모션 센서로 자동 점등제어가 가능하게 설계하였다. 또한, 온도, 습도, 조도, 모션 센서로 외부환경에 따라 LED 점 소동을 제어하고, 움직임 미감지시에는 패턴을 이용하여 점등제어하게 설계하였다. 시스템은 블루투스 기반으로 조명 센서를 사용하고, 원하는 조명 제어를 선택하여 자동 제어 할 수 있다. 제안하는 실내 감성조명 제어 시스템의 효율성 검증 결과 기존 단순 On/Off의 제어 시스템보다 전력 소비를 감소시켰고, 에너지 절감 효과를 극대화 할 수 있었으며, 거주자에게 적합하게 내부 환경을 제공할 수 있도록 설계하였다. In this paper, we propose Bluetooth based on efficient indoor-emotion-lighting control system. The proposed Bluetooth based on indoor-emotion-lighting control system was designed to be automatically controlled by the motion sensor light and using a Bluetooth module may be controlled to light up or mobile PC, wall pad. In addition, It was designed the LED lighting On/Off control the environment according to Humidity, the temperature, illumination, motion sensors. System based on the bluetooth is automatic control possible using the illumination sensor, and by selecting the desired lighting partial control can be designed. The experimental efficiency results of the proposed indoor-emotion-lighting control system were designed to provide an internal environment adapted to a resident, were able to maximize the energy savings, have reduced power consumption than the traditional simple On/Off control system.

올리고당을 첨가한 송화다식의 물리적 특성

조은자,황지희,문정숙 誠信女子大學校 生活文化硏究所 2003 生活文化硏究 Vol.17 No.-

The present study also investigated possible use of oligosaccharides in Dasik making, as a low caloric and healthy replacement of honey(HON), isomalto-oligosaccha ride(IOS) and fructo-oligosaccharide(FOS) were subjected to a series of tests where they were substiduted for a half or all of honey supplemented in pine pollen Dasik. The treatments were, 100%HON(SI), 100%IOS(S2), 100%FOS(S3), 50%IOS+50%HON(S4), 50%FOS+50%HON(S5), Syrup100%(S6), Sensory and physical characteristics of the Dasik supplemented with various amounts of the oligosaccharides and honey were compared using various methods. The results of the study are summarized as follow: 1. Isomalto-oligosaccharide(23%) had the highest Water activity while Ash ranked the highest position in Honey(0.13%), Fructo-oligosaccharide(2.8poise) had the highest viscosity and pH. 2. Water activity rate in pine pollen Dasik including 100% of honey ranged from 0.50 to 0.56, and Water activity in pine pollen Dasik including oligosaccharide ranged from 0.54 to 0.67. All kinds pine pollen Dasik showed low water activity rate of limitation growth compated to those in yeast or mold during the storage period of six days. 3. The pH of pine pollen Dasik including 100% of honey ranged 3.90 4.06 while that of pine pollen Dasik including oligosaccharide range 3.97 4.11. 4. Total plate number derived from the storage of the pine pollen Dasik added with 100% of honey was 2.1×10^1 1.9×10^3 CFU/g, and that of the pine pollen Dasik added with 100% of oligosaccharide was equal to 2.1×10^1 1.9×10^3 CFU/g. However, the pine pollen Dasik, made up of 50% of honey and 50% of oligosaccharide, had total plate number of 1.2×10^1 2.0×10^2 depending on storage period which was remarkably lower than others. 5. In an actual manufacturing day, the more oligosaccharide was added, the higher result with high brightness was derived. As the storage period became longer, all brightness(L value) and yellowness(b value) decreased, and redness(a value) increased gradually. Color in storing pine pollen Dasik in cold temperature changed less than that in room temperature. 6. Hardness and adhesiveness of Taxture characteristics while storing pine pollen Dasik in cold temperature increased more steadily than that in room temperature. Furthermore, pine pollen Dasik including oligosaccharide revealed low Taxture characteristics 7. Sensory evaluation in terms of appearance of all pine pollen Dasik did not show difference in manufacturing day, but as the storage period increased, score about elasticity and hardness of pine pollen Dasik increased gradually. However, pine pollen Dasik with syrup added decreased remarkably. score ablut adhesiveness increased higher on three days before a manufacturing day. Especially, pine pollen Dasik with combining 50% of honey and 50% of Fructo-oligosaccharide positioned high in overall quallity and score during the entire storing period.

市販 참기름의 理化學的 性質

趙銀子 新羅大學校 1978 論文集 Vol.6 No.-

In this work, the physical and chemical characteristics of the marketed sesame oil were investigated in order to get some information concerning the quality of sesame oil. The fifty experimental materials were obtained from market and transported to the laboratory. The specific gravity was measured with Pyknometer for fats and oils, refractive index with Abbe refractometer and iodine value was determined according to the Wijs method.Other factors such as moisture content, acid value and saponification value were estimated with ordinary methods. Moisture content of the material amounted average 0.11% and acid value was 1.12. The specific gravity at 25C was 0.9182 (ranged from 0.9170 to 0.9190) while the refractive index at the same temperature was 1.4709 (1.4665 to 1.4760). Iodine numbers which ranged from 92.6 to 107.8 and saponification values which marked 187.7 as average value were generally lower than other results. It was considered that content of the shorter chain and of unsaturated fatty acids was relatively low. On the other hand, it was investigated whether the cotton seed oil and tarpigments were mixed or not, but they were not detected. From the results above, it may be said that nearly all the marketed sesame oil are relatively fresh and have high quality.

안드로이드 플랫폼 기반의 스마트 감성조명 제어 시스템

조은자,인치호 한국인터넷방송통신학회 2014 한국인터넷방송통신학회 논문지 Vol.14 No.3

본 논문에서는 안드로이드 플랫폼 기반의 스마트 감성조명 제어 시스템을 제안한다. 제안된 스마트 감성조명 제어 시스템은 안드로이드 플랫폼, 감성조명 장치, 확장 디바이스와 지그비 모듈을 사용하였다. 안드로이드 플랫폼 기 반의 스마트 감성조명 제어 시스템은 조도센서를 이용하여 자동제어와 수동제어 선택이 가능하며, 원하는 조명만을 선 택하여 부분적인 제어도 가능하게 설계하였다. 제안된 스마트 감성조명 제어 시스템의 실험 결과 필요로 하는 부분의 조명기기 제어와 색온도 가변에 의한 제어가 가능하였고, 감성어휘에 의한 가변점등으로 효율적으로 기존 감성조명 제 어 시스템보다 전력 소비를 감소시켰다. 그리고 상황에 적합한 색상과 밝기를 제어하여 사무실에서 행위를 함에 있어 집중력과 업무능력 향상에도 효과적인 제어가 가능하였다. In this paper, we propose smart emotional lighting control system based on the android platform. The proposed smart emotional lighting control system be configure android platform and sensibility lighting equipment, expansion device, zigbee module. Smart emotional lighting control system based on the android platform is automatic control possible using the illumination sensor, and by selecting the desired lighting partial control can be designed. The experimental results of the proposed smart emotional lighting control sensitivity than conventional lighting control system decreased the power consumption and efficient lighting control was possible. Office acts will be suitable conditions to control the color and brightness, so they can be controlled from the improves concentration and ability to work.

파보일미 ( parboiled rice ) 의 이화학적 특성 : 1 . 추청벼 파보일미의 도정 및 영양특성

조은자,양미옥 한국조리과학회 1995 한국식품조리과학회지 Vol.11 No.1

The effect of milling on the nutrients of raw and parboiled rice grain samples was investigated. Parboiling treatments of choo chung paddy decreased head rice yields and pressure parboiling proved to be more beneficial in reducing white belly rice. Except PP sample mean length/width ratio of parboiled milled rice kernels(8% milling degree) were more larger than raw milled rice and the extent depended on severity of parboil heat treatment. Parboiling had no effect on the protein content of browm rice(0% milling degree) but increased in 4%, 8% milling degree and in PL40 sample. Parboiled rice had a lower fat and the extent depended on degree of milling. Ash content of parboiled brown rice decreasd compared to raw brown rice and generally decreased according to milling degrees were high. Nevertheless, PP, PT40 and PL40 parboiled milled rice samples(0% milling degree) contained more ash than raw milled rice. Parboiling increased total sugar and reducing sugar and increased according to milling degrees were high. Parboiled rice had a high reducing sugar content than raw rice except for PT sample, and more contained as higher milling degree. Total amino acid content of parboiled brown rice increased compared to raw brown rice except for PL40 sample. Parboiled rice of 4% milling degree had a lower total amino acid content and then 8% milling degree had a higher than raw rice. Ca content of parboiled rice was lower than raw rice and tended to have lower as milling degree were high. Parboiled rice of 0 and 4% milling degree had a lower Fe content degree but higher in 8% milling degree. PP and PT40 samples contained more Fe than any other parboiled rice. Parboiled milled rice contained more thiamin than raw milled rice. Rice of milling degree 6% and PL sample contained most thiamin.

주박 첨가 약과의 이화학적 특성

조은자,양미옥,강현주,Cho, Eun-Ja,Yang, Mi-Ok,Kang, Hyun-Joo 동아시아식생활학회 2007 동아시아식생활학회지 Vol.17 No.1

This study was designed to characterize the physicochemical effects of the addition of rice wine cake(0, 1, 2, 4%) to yackwa. Dietary fiber, volume, SEM, TBA, color, texture characteristics and sensory evaluation of yackwa were investigated. The dietary fiber content of rice wine cake was 10.24%, and the dietary fiber content of yackwa increased with added rice wine cake. The extensibility value increased with more rice wine cake. SEM revealed, many holes in a delicate structure with many layers. During a 4-week storage period, yackwa containing rice wine cake had lower TBA values than control, except for the sample containing 4% rice wine cake. The TBA value of yackwa containing 4% rice wine cake had the highest TBA value. The L value and b value of samples decreased with the addition of rice wine cake and storage time, but the value increased with added rice wine cake according to the storage time. The hardness, cohesiveness and gumminess of yackwa increased according to the time of storage and the addition of rice wine cake, but the springiness and chewiness of yackwa decreased. In sensory evaluations, all items received the lower scores according to the storage time. Yackwa that contained 1%(RWC1) received the highest score for color and flavor, and yackwa that contained 2% (RWC2) had the highest score for crispness and roast. Overall preference was, in order: RWC2 > RWC1 > CON > RWC4. Yackwa that contained $1{\sim}2%$ rice wine cake possessed superior features in most of the quality properties and in sensory evaluation, so yackwa that contains rice wine cake can be used as a functional food.