훈연 처리한 콩으로 제조한 청국장의 관능특성 변화

최선정,고형민,최원석,이난희,최웅규,Choi, Seon-Jeong,Ko, Hyeong-Min,Choi, Won-Seok,Lee, Nan-Hee,Choi, Ung-Kyu 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.2

본 연구는 고부가 청국장을 개발하기 위해 원료 콩을 훈연 처리하여 청국장을 제조하였고, 훈연 공정이 청국장의 관능 특성에 어떠한 영향을 미치는지 알아보고자 하였다. 증자 후 훈연기에서 2시간 동안 훈연한 대두에 B. licheniformis를 접종한 후 48시간 동안 발효시킨 후 유기산, 유리당, 유리아미노산, 지방산 함량 측정 및 관능검사를 실시하였다. 훈연 청국장의 총 유기산 함량은 $326.5{\pm}8.7mg%$로 미훈연 청국장의 $171.5{\pm}3.4mg%$에 비해 두 배 가량 증가하는 것으로 확인되었으며, 분석된 유기산 중 훈연 청국장과 미훈연 청국장 모두 succinic acid의 함량이 가장 많았다. 훈연 청국장의 총 유리당 함량은 미훈연 청국장에 비해 유의적으로 감소하는 것으로 확인되었으며, 미훈연 청국장과 훈연 청국장의 총 유리아미노산 함량은 훈연 공정에 따라 유의적으로 증가하는 것으로 확인되었다. 또한, Sweet taste, savory taste, bitter taste를 나타내는 아미노산 함량 역시 훈연 청국장에서 유의적으로 증가하는 것으로 확인되었다. 아미노산 18종 중 tryptophan과 cysteine를 제외한 16종이 훈연 청국장에서 유의적으로 증가하는 것을 확인할 수 있었다. 청국장 감칠맛의 주요 물질인 glutamic acid의 총 아미노산에 대한 비율은 미훈연 청국장에서 19.5%를 나타내었으며, 훈연 청국장에서 19.0%를 나타내었다. 미훈연 청국장과 훈연 청국장의 포화지방산, 단일불포화지방산, 다가불포화지방산 함량에서는 훈연에 따른 유의적인 차이는 없는 것으로 나타났다. 관능검사에서는 외관을 제외한 시험된 모든 항목(냄새, 맛 및 종합적 기호도)에서 원료 콩의 훈연에 따른 유의적인 차이를 확인할 수 있었다. This study investigated to changes in the sensory characteristics of cheonggukjang made with smoked soybean. The total organic acid content of cheonggukjang made with smoked soybeans (CSS) increased to about two times in comparison with cheonggukjang made with non-smoked soybeans (CNS). Among the organic acids, the amount of succinic acid was highest for both CSS and CNS. The total free sugar content of CSS ($228.6{\pm}8.8mg%$) was significantly reduced compared to that of CNS ($350.1{\pm}13.7mg%$). Further, the total free amino acid content of CSS ($10,123.3{\pm}301.4mg%$) was significantly increased compared to that of CNS ($8,912.5{\pm}286.5mg%$). The contents of sweet, savory and bitter taste compounds were significantly elevated in CSS when compared to that of CNS. However, there were no significant differences in the total content of fatty acids in CNS and CSS. The sensory evaluation of aroma, taste and overall quality of CSS were significantly increased compared to that of CNS. Taken together, it was expected that a smoking process is useful for the development of new fermented foods.

전북 일부지역 중학생의 제 7차 교육과정 기숙,가정교과 중 식생활 단원에 대한 인식

최선정,손희숙,차연수,김숙배 대한지역사회영양학회 2004 대한지역사회영양학회지 Vol.9 No.1

The purpose of this study was to investigate the differences of middle school students’ recognition of food and nutrition part in Home Economics by gender, school location and school type. The study was carried out through questionnaire about three category: perception (interests, practical usefulness, attitude change in food behavior), difficulty (nutrition and health in adolescence, balanced diet, principle of cooking and preparing food), necessity (nutrition and health in adolescence, balanced diet, principle of cooking and preparing food). The subjects were 1014 middle school students of 1st grade in Jeonbuk area; urban 334, suburban 339 and rural 341. The results of this study were as follows. 1) There was difference in ‘interests’ by gender (girls > boys), school location (urban, suburban > rural) and school type (coeducation > boys, girls). There were differences in ‘practical usefulness’ by school location (urban > rural) and in ‘attitude change in food behavior’ by school location (urban > suburban > rural) and school type (boys, girls > coeducation). 2) There was difference in difficulty in section of ‘nutrition and health in adolescence’ by school location (suburban > rural). There were no differences in section of ‘balanced diet’ by gender, school location and school type. But there were differences in section of ‘principle of cooking and preparing food’ by school location (urban, rural > suburban) and school type (coeducation > boys). 3) There were differences in necessity for ‘balanced diet’ and for ‘principle of cooking and preparing food’ by school location (urban, suburban > rural) and school type (coeducation > boys, girls). Characteristically, the boys had more necessity for ‘nutrition and health in adolescence’ and for ‘balanced diet’ than girls but girls had more necessity for ‘principle of cooking and preparing food’ than boys. It suggests that gender, school type and school location should be considered for an effective and practical curriculum of food and nutrition part in Home Economics. (Korean J Community Nutrition 9(1) : 12 ~ 18, 2004)

2001년 복지정책의 추진방향

최선정,Choe, Seon-Jeong 대한병원협회 2001 대한병원협회지 Vol.30 No.2

당뇨인을 위한 1주일 식단작성

최선정 사단법인 한국당뇨협회 1991 당뇨 Vol.19 No.-

윌슨병(Wilson Disease)의 영양치료

최선정,Choe, Seon-Jeong 대한유전성대사질환학회 2002 대한유전성대사질환학회지 Vol.2 No.1

액정 표시기의 구동효율 개선을 위한 중첩구동방식에 관한 연구

최선정,김용덕 대한전자공학회 1994 전자공학회논문지-A Vol.31 No.7

In this paper a Duty Effective Overlap Scanning method (DEOS) for the improvement of driving efficiency of LC displays which have the RMS voltage responding characteristics is proposed and new processing method of data signals for optimum application of this method is also proposed. Proposed method has a few advantages such as the increment of duty ratio the increment of driving power loaded on LC cell and the decrement of RMS voltage error rate caused by signal attenuation on electrodes composing of display when compared with the conventional method which is called as optimum voltage amplitude selection method. And also by adopting new data signal processing method which has 3 kinds of voltage levels additional advantage much improving crosstalk phenomenon which is the most serious problems of simple matrix structured display is obtained. For the characteristic estimation new mathematical representation for new overlap scanning method and data signal processing method are induced and defined. And by the defined formula and simulation the characteristics of the proposed method and the conventional method are compared and analyzed. As a result of estimation this new method being able to optimize the overlap rate of scan signal and using 3 levels of data signals has the characteristic which can improve the driving efficiency of LC displays.

단순 매트릭스 액정 표시기의 계조화 구동에 관한 연구

최선정,김용득,Choi, Sun-Jung,Kim, Yong-Deak 대한전자공학회 1996 전자공학회논문지-B Vol.b33 No.1

In this paper, as a new grey scale method for simple matrix LCDs, the grey scale method using the new code scheme was proposed. The experiment and the characteristic estimation for the new grey scale method were performed by the simulation of the 16 and 32 grey patterns and the calculation of the driving voltages. As a result of the experiment and the characteristic estimation, the 16 grey mode using the 3 bits code scheme, (7, 5, 3) has the maximum driving voltage which is reduced by 19% and 9.6% each compared with the values in the conventional grey modes discussed in this paper. And the extent of improvement in the driving voltage characteristics is increased much as the number of grey levels increases. On the other hand, as a result of the grey image estimation through the grey pattern simulation, the 3 bits 16 grey mode degrades the characteristics of the grey image more or less compared with the conventional grey method but the extent of this characteristic degradation is much reduced with the increase in the number of grey levels such as 32 grey scale, etc. Consequently the grey scale method using the new code scheme proposed in this paper is confirmed as a method that it minimized the degradation of grey characteristics and improves the driving voltage characteristics effectively. 본 논문에서는 단순매트릭스 액정 표시기의 새로운 계조화 방식으로서 새로운 코드 체계를 사용한 계조화 방식을 제시하였다. 새로운 계조화 방식의 실험 및 특성 평가는 16계조 및 32계조 패턴의 시뮬레이션과 구동전압의 산출을 통하여 수행하였다. 실험 및 특성 평가 결과로서 3비트 코드 체계, (7, 5, 3)을 이용한 16계조 모드는 본 논문에서 고찰되는 기존의 계조 표시 모드들과 비교하여 각각 19% 및 9.6% 줄어든 최대 구동 전압을 갖는다. 이러한 구동 전압 특성의 개선 정도는 표시 계조 수가 증가할수록 더욱 증가된다. 한편 계조 패턴의 시뮬레이션을 통한 화질 평가 결과로서 3비트 16계조 모드는 기존 방식과 비교하여 계조 특성을 다소 저하시키나 이러한 특성 저하 정도는 32계조 등 계조 수가 증가할수록 크게 감소된다. 결과적으로 본 논문에서 제시하는 새로운 코드 체계를 이용한 계조화 방식은 계조 특성의 저하를 최소화하면서 구동 전압 특성을 효율적으로 개선할 수 있는 방식임을 확인하였다.

식품위생행정의 발전방향

최선정 한국식품산업협회 1992 좋은식품 Vol.117 No.-

무선 인터넷에 기반한 실시간 DGPS 성능평가

최선정,김정한,박성민,김도윤,윤영선,조영수,기창돈 한국항공우주학회 2001 한국항공우주학회 학술발표회 논문집 Vol.- No.-

명조건에서 발아시킨 은하콩의 발아특성 및 아이소플라본 함량 변화

최선정,최웅규 한국식품영양과학회 2013 한국식품영양과학회 학술대회발표집 Vol.2013 No.11