응고제를 달리하여 제조한 두부의 질감과 구조 특성

황인경,이헌주 한국조리과학회 1994 한국식품조리과학회지 Vol.10 No.3

4가지의 다른 응고제로 만든 두부 사이에 물성적, 관능적 및 구조적 차이를 알아 보았다. 1. 응고제 각각에서 두부청의 투과도가 가장 높은 값을 보이는 농도를 선택하여 두부제조시 응고제 농도로 하였다. 2. 수분 함량은 GDL 두부, 황산칼슘 두부, 염화마그네슘 두부, 염화칼슘 두부의 순으로 많았다. 수득율에 있어서는 GDL 두부, 황산칼슘 두부, 염화칼슘 두부, 염화마그네슘 두부의 순으로 높았고 두유로부터 두부로의 단백질 이행률은 황산칼슘 두부가 가장 높았고 염화마그네슘 두부가 가장 낮았다. 3. Instron을 이용한 물성 검사 결과 염화칼슘 두부의 견고성이 가장 높았고 염화마그네슘 두부, 황산칼슘 두부, GDL 두부의 순으로 관능 검사 결과와 일치하였다. 응집성은 GDL 두부가 다른 두부보다 유의적으로 낮았다. 4. 관능 검사 결과 염화칼슘 두부와 염화마그네슘 두부는 질감에 있어 견고성이 높고 거칠었으나 고소한 맛이 많아 수응도가 높았다. 황산칼슘 두부와 GDL 두부는 부드럽고 매끄러워 질감이 좋았으나 신맛 등 두부에 있어서 좋지 않은 맛이 강해 수응도가 낮았다. 수응도와 상관계수가 가장 높은 것은 고소한 맛과 신맛이었다. 5. SEM을 이용한 미세 구조 관찰에서는 GDL 두부와 황산칼슘 두부의 망상 구조가 염화칼슘 두부와 염화마그네슘 두부보다 크기가 작고 균일했다. 이러한 결과로 볼때, 사용된 응고제에 따라 단백질이 응집하면서 만드는 3차원적 망상 구조가 다르고, 두부의 수분 함유율이 다르며 두부로의 단백질 이행율도 달라 응고제 종류는 결국 두부의 물성에 영향을 준다고 할 수 있다. 그리고 응고제 종류에 따른 두부의 질감 비교시 응고제 농도가 매우 중요한 데 적당한 농도 설정 방법으로 투과도를 이용하는 것이 한 방법일 수 있다. To prepare soybean curds, the concentration of CaCl₂, MgCl₂, CaSO₄ and glucono-δ-lactone fresh solution as coagulants were determined by transmittance of whey using spectrophotometer. The concentrations of four coagulants at which the transmittance had the highest value were chosen. Moisture content, yield and protein recovery of soybean curds prepared with four coagulants were investigated. The textural properties were examined by Instron Universal Testing Machine, and sensory evaluation was carried out. The microstructure of soybean curds was examined by SEM. Soybean curds obtained with CaCl₂ and MgCl₂were hard and coarse, and had roasted nutty taste, whereas those with CaSO₄and GDL revealed very smooth, soft and uniform. Soybean curd prepared with GDL had the lowest acceptability because of sour taste. The texture and acceptability of soybean curds were influenced by the type of coagulant.

여러가지 단백질 첨가로 인한 두부의 특성변화

황인경,변진원 한국조리과학회 1990 한국식품조리과학회지 Vol.6 No.3

This study was conducted to compare the characteristics of the ordinary soybean curd and 3 protein-adding soybean curds (soy protein, casein, gelatin). The sensory evaluation, textural analysis by Instron Universal Testing Machine & the microstructure analysis by SEM for 4 soybean curds were carried out. The results were as follows: 1. In sensory evaluation. 1) The differentiation of soybean curds was greatly explained by `hardness in mouth' through ANOVA test. 2) Discriminant analysis showed that the properties of casein soybean curd were different from those of other three soybean curds by discriminant function I, and the properties of soy protein soybean curd were slightly different from those of ordinary and gelatin soybean curds by discriminant function II. 2. In textural analysis by Instron, protein-adding soybean curds showed significantly lower hardness than ordinary soybean curd. 3. In microstructure analysis by SEM, soy protein soybean curd showed regular, good honeycomb-like network structure and other soybean curds showed lumpy network. The structure of gelatin soybean curd was slightly similar to that of ordinary soybean curd.

품종 및 조리조건을 달리하여 취반한 쌀의 이화학적 특성 및 밥맛의 비교 (2) : 더운밥과 찬밥의 관능적 , 기계적 특성에 관하여 Especially for warm and cool cooked Rices

황인경,장인영 한국조리과학회 1988 한국식품조리과학회지 Vol.4 No.2

The sensory and instrumental characteristics of warm and cool cooked rices with pressure and electric cookers were examined. The types of rice varieties tested were Choucheong (traditional rice variety) Samgang and Seogwang (high-yielding rice varietis) The result of sensory evaluation revealed more significant differences in most of appearance, texture characteristics than flavour. The difference of sensory characteristics according to the types of cookers and the warm or cool cooked rices was greatest in Seogwang among three varieties. The instrumental measurement of cooked rices using instron showed that the difference between types of varieties and cookers was more clearly in cool cooked rices than warm ones. Especially hardness in instrumental characteristics revealed highly signficant difference. With regard to the correlation between instrumental and sensory characteristics, hardness had a significantly high correlation with texture while others had low ones.

두부 제조시 발생되는 순물의 이화학적 특성 및 기능성 물질의 함량 분석

황인경,이윤경 한국조리과학회 1997 한국식품조리과학회지 Vol.13 No.2

시판 멸치액젓의 품질을 평가하기 위하여 수협제품(A, B), 중소기업제품(C, D), 유명제품(E-H)을 선정하여 이화학적 분석과 경제성을 조사하고, 관능검사를 실시하였다. 멸치액젓의 염도는 19.8-26.0% 범위였으며, F>H>B>E>A>C=G>D순으로 높게 나타났다. 19.8%의 혐도를 나타낸 D 제품은 탁도가 높고 부패취가 강하였으며 암노니아 함량이 매우 높아 일정 이하의 염도는 젓갈의 품질을 유지할 수 없음을 알 수 있었다. 나머지 제품들의 염도는 25% 전후를 나타내었다. 총 단백질 함량은 2.51-2.64% 범위였으며 A>C>B>F>E>D>G>H 순으로 높아 수헙의 두 제품(A,B)과 중소업체 C 제품의 품질이 우수한 것으로 나타났다. 제품의 갈색도는 C,A 제품에서 높게 나타났다. 시판되는 멸치액젓의 가격을 1ℓ로 환산한 결과 A 제품이 가장 비싸며 B 제품이 가장 저렴한 것으로 나타났다. 멸치액젓의 관능검사 결과 색은 B>G>A>F>E>C>H>D 순으로, 냄새는 B>G=C>F>A>E>H>D 순으로 점수가 높게 나타났다. 짠맛은 E>C>F>G>H>D>B>A 순으로 점수가 높게 나타나서 측정한 염도와 일치하지는 않았다. 전체적인 맛은 B>A>C>H>E=F>G>D 순으로 점수가 높아 B 제품의 맛이 가장 좋고 D 제품이 가장 나쁜 것으로 나타났다. 위의 분석 결과에 근거하여 우수하게 평가된 A,B,C 제품과 시장 점유율이 높은 H 제품을 이용하여 김치를 제조하여 숙성에 따른 pH, 산도, 관능검사를 실시한 결과 숙성 전반에 걸쳐 다른 제품들에 비해 C 제품으로 제조한 김치에서 숙성이 빨리 진행되었고 A제품으로 제조한 김치에서 숙성이 다소 지연되는 것으로 나타났다. 관능검사를 실시한 결과 외관은 2주째 C 김치에서 유의적으로 좋았고 냄새는 4주째 A, H 김치가 좋은 것으로 평가되었다. 나머지 항목들에서 멸치액젓 제품 사이의 유의차는 나타나지 않았으나 숙성 전반에 걸쳐 A 제품으로 제조한 김치가 다소 좋은 것으로 평가되었다. To evaluate the quality of commercial anchovy sauces, 8 varieties (2 products from the Fishery Cooperation, 2 from small companies, and 4 well-known brands) were chosen and their physicochemical and sensory properties were examined. The salinity of anchovy sauces ranged from 19.8% to 26%, where product E was the saltiest and followed by F > H > B > E > A > C = G > D. Product D with the least salinity was turbid, rancid, and high in ammonia content, suggesting that it is difficult to control the quality of anchovy source with a low salt content. Protein content of anchovy sauces ranged from 2.51% to 2.64%. The unit price of anchovy source A was the highest, whereas B was the lowest. Sensory evaluation scores of anchovy sauces were in the order of B > G > A > F > E > C > H > D for color, B > G = C > H > E = F > G > D for odor, E > C > F > G > H > D > B > A for saltiness, and B > A > C > H > E = F > G > D for overall acceptability. Above results suggest that product B was the best in quality as well as the cheapest among all. Based on the above results, kimchies were prepared with product A, B, C with a high sensory quality and product H with a high market occupancy, and sensory evaluation was performed. The kimchi with product C got the highest sensory score in appearance and the one with product A and H in odor. Although the kimchi with product A generally had high scores throughout the fermentation period, there were no significant differences in texture, salty taste, and overall acceptability among kimchies with different varieties of anchovy sauces.

각종 음식의 일부유리아미노산과 핵산관련물질에 관한 연구

황인경,변진원 한국조리과학회 1988 한국식품조리과학회지 Vol.4 No.1

This study was performed to analyze flavor components of foods, that is, total free amino acids, free glutamic acid(constituent of MSG) and nucleotide relating substances. Twenty-five foods popular to Korean were selected and prepared according to recipes of several cooking books. The results were as follows; In contents of total free amino acids, free glutamic acid and total nucleotide relating substances, similar patterns were shown. The foods which their major food stuffs were meat, fish and marine products and which a large amount of soy sauce were added to, tended to show high contents. of those On the other hand, although major foodstuffs had relatively high contents of those, foods added other many sub-foodstuffs had shown intermediate contents of those. Soups and watery noodles had low contents of those because of their large water amount. Especially, foods made of vegetables without addition of soy sauce showed low content of IMP In foods various ratios of free glutamic acid to IMP were calculated. Thus, the proper usage of the chemical seasoning containing nucleotide at various contents should be considered for efficient flavor enhancing effect.

온도를 달리하여 저장한 쌀의 관능적 특성 및 기계적 특성의 변화

황인경,김미라 한국조리과학회 1987 한국식품조리과학회지 Vol.3 No.2

This study was conducted to examine the changes of sensory and instrumental characteristics focusing on flavor and texture of cooked rice with Akibare(Japonica type) and Milyang 23(hybrid of Japonica and Indica) under two different storage temperatures. The changes of sensory characteristics were not significant throughout the storage of 70 days at 5℃, but were significant after 30 days storage at 30℃. The stepwise regression showed that stickiness, gloosiness and off-flavor of rice effected on overall preference in old rice stored at 30℃. As making storage temperature be higer and period be longer, hardness, springiness, gumminess and chewiness were increased further but cohesiveness and adhesiveness were decreased in the texture changes of cooked rice measured by Instron.

Otolaryngologist Referral Required for Maxillary Sinus Pathology Observed on Cone-beam Computed Tomography Before Sinus Floor Elevation

황인경,김태일,조영단 대한구강악안면임플란트학회 2022 대한구강악안면임프란트학회지 Vol.26 No.4

Inverted papilloma is an uncommon sinus pathology usually affecting the maxillary sinus walls in its early stages. Although histologically benign, it has a relatively strong potential for local destruction, high recurrence rate, and the possibility of carcinomatous change. The current standard treatment is surgical removal by endoscopic sinus surgery. Since cone-beam computed tomography (CBCT) in dental clinics provides precise views of the maxillary sinus via high-resolution images, dentists can detect pathological alterations in the maxillary sinus, including inverted papilloma, and refer the patients to otolaryngologists in the early stage. This report documents a case of inverted papilloma detected on CBCT in the initial stage, which was treated by an otolaryngologist before implant placement. Finally, implant placement with osteotome sinus-floor elevation was safely performed after treating the neoplasm.

핵산함유 화학조미료의 맛특성에 관한 연구

황인경,변진원 한국조리과학회 1987 한국식품조리과학회지 Vol.3 No.1

This study was to investigate the synergistic taste effect between monosodium glutamate (MSG) and 5'-ribonucleotides consisted of disodium 5'-inosinate (IMP) and 5'-guanylate (GMP) as 1 : 1 ratio. Solvent was distilled water. Sensory evaluation with 10 panelists was performed by using ratio scaling method (magnitude estimation). The results were as follows; 1) Taste intensities were increased, as nucleotides content to MSG increased. 2) Multiple regression analyses were carried out with the taste intensity data as a function of nucleotides content at three concentrations of seasonings, 0.025%, 0.05% and 0.1%. 3) Predicted taste intensities(Y_P) were calculated from the regression equation. Also taste intensity ratios(Y_(TR))-Y_(TR)=Y_P/taste intensity of MSG only-were calculated. 4) The taste intensity ratios(Y_(TR)) at three concentrations of seasonings in the same nucleotides contents showed about the same. Therefore, instead of above regression equations, only one multiple regression equation expressing Y_P of nucleotides seasonings could be determined, as functions of nucleotides content and seasoning concentration.

이달의 초대석 : 서로 도우며 살기의 대표 주자 콩!!!

황인경 한국콩연구회 2011 한국콩연구회소식 Vol.290 No.-

여자중학생의 심리경향과 심리적 안녕감의 관계

황인경,심혜숙 부산대학교 과학교육연구소 2007 교사교육연구 Vol.46 No.1

본 연구는 여자 중학생의 심리경과 심리적 안녕감과의 관계를 알아보고자 여자 중학생 400명을 대상으로 심리적 안녕감검사와 성격유형검사를 실시 분석 하였다. 그 결과 여중생의 심리적 안녕감과 그들의 심리적 경향은 유의미한 상관이 있었으며, 특히 내향, 감각, 사고, 인식 형들의 심리적 안녕감은 낮게 나타났다. 그리고 기질에서도 감각 인식(SP)형들의 심리적 안녕감은 낮게 나타나 청소년들의 상담 및 지도 프로그램에서 그들의 심리경향에 따른 생활습관, 학습습관 및 대인 관계 등을 고려 할 필요성을 시사하였다. The purpose of this study was to examine the relationship between the adolescents' psychological preference and psychological well-being. The subjects of this study were 400 female students who enrolled at a middle school in Busan. The main results of this research can be summarized as follows ; First, through the correlation analysis of the relationships among four preferences (E-I, S-N, T-F, J-P), psychological well-being, and its sub-factors, such as sense of efficiency, sense of support, and sense of improvement, extraversion type and judgement type were found to be more closely related with the whole psychological well-being and its sub-factors than Introversion type and Thinking type. In addition, there was no correlation between Sensing type and Intuition type, and between Thinking type and Feeling type. Last, in the relationship between the four psychological temperamental types (SJ, SP, NT, NF) and psychological well-being, SJ type was the most highly related to the sense of efficiency, which is one of the sub-factors of psychological well-being. In conclusion, there is a mutual correlation between the adolescents' psychological preference and psychological well-being. Especially, the attitude (Extraversion-Introversion) and the way of dealing with the exterior (Judgement-Perception) were closely related to psychological well-being. Thus, for adolescents' Psychological Well-being, their psychological preference is needed to be considered.