당류 물질 첨가 가래떡의 텍스처 특성

김상숙,정혜영,Kim, Sang-Sook,Chung, Hae-Young 한국식품영양과학회 2007 한국식품영양과학회지 Vol.36 No.9

당류 물질 미분당, 트레할로스, 프락토올리고당(95%), 이소말트, 헬스리고 및 갈락토올리고당(50%)을 쌀가루 기준 0, 1, 5 또는 10% 농도로 첨가하여 제조한 가래떡을 $5^{\circ}C$ 저장 0, 2, 6, 24 및 30시간 후 가래떡의 텍스처의 변화를 측정 분석하였고 관능검사를 실시하여 노화 정도를 비교하였다. 헬스리고 1% 첨가한 가래떡의 경우를 제외하고 부착성과 응집성은 다른 실험군들과 비슷한 경향을 보여 주었다. 경도는 대부분의 당류 물질에서 무첨가군에 비해 감소하는 경향으로 노화를 억제하는 효과를 보여 주었으나 프락토올리고당(95%) 5%의 경우 무첨가군과 큰 차이가 없었고 헬스리고 1% 첨가한 경우에는 24시간 경과 후 무첨가군에 비해 경도가 증가하였다. 당류 물질 첨가 가래떡의 $5^{\circ}C$ 저장 2시간과 24시간 후 관능적 묘사특징 분석에서는 부착성, 응집성, 쓴맛 및 떫은맛의 경우 실험군과 무첨가군을 비교하였을 때 큰 차이가 없었으나 경도는 실험군이 무첨가군에 비해 낮은 경향, 단맛은 높은 경향을 보여 주었다. 본 실험에 사용한 물질 중에서 프락토올리고당(95%) 5%와 헬스리고 1% 첨가를 제외한 다른 모든 당류 물질 실험군은 가래떡 제조 시 5% 또는 10% 수준으로 첨가하였을 때 노화억제 효과가 있는 것으로 확인되었다. Texture properties of a Korean rice cake (Karedduk) added with carbohydrate materials after 0, 2, 6, 24 and 30 hrs of storage at $5^{\circ}C$ were investigated using textural characteristics and sensory descriptive analysis. Carbohydrate materials such as powdered sugar, trehalose, fructooligosaccharide (95%), isomalto, healtholigo, and galactooligosaccharide (50%) were added in 0, 1, 5 and 10% levels to dry rice flour. The texture profile analysis by Texture Analyzer revealed that adhesiveness and cohesiveness of the Korean rice cake (Karedduk) added with carbohydrate materials were similar to those of the control in trends, while hardness was low compared to the control except for fructooligosaccharide (95%) 5% and healtholigo 1% addition. The hardness and sweetness by sensory characteristics were significantly different compared to the control. Instrumental hardness was correlated with sensory hardness. Lastly, the Korean rice cake (Karedduk) added with carbohydrate materials except fructooligosaccharide (95%) 5% and healtholigo 1% addition was effective in delaying retrogradation.

교반 조건에 따른 Gluten-Free 쌀빵 반죽의 동적점탄성과 제빵 특성

김상숙,정혜영,Kim, Sang Sook,Chung, Hae Young 한국식품영양학회 2015 韓國食品營養學會誌 Vol.28 No.6

The effects of mixing speed (3, 6 and 10 speed) and time (2, 5 and 10 min) on the dynamic viscoelasticity of dough and the baking properties of gluten-free rice bread were investigated. The specific gravity of the dough was not affected by the mixing speed and time before and after fermentation. The elasticity (G') and viscosity (G") of the dough increased and the tan ${\delta}$ (G"/G') decreased with higher mixing speeds and longer mixing times. The specific volume of the gluten-free rice bread was affected by the mixing time in response surface methodology (RSM). The hardness of the gluten-free rice bread showed a decreasing trend as the specific volume for the gluten-free rice bread increased. The appearance of the gluten-free rice bread was symmetrical at high mixing speeds and long mixing times. Overall results indicated that the quality of gluten-free rice bread could be improved by controlling the mixing speeds and mixing times for the dough.

이스트 첨가 수준, 발효 시간 및 오븐 온도에 따른 쌀빵 품질 특성

김상숙,정혜영,Kim, Sang Sook,Chung, Hae Young 한국식품영양학회 2019 韓國食品營養學會誌 Vol.32 No.4

This paper investigated the effects of the percentages of yeast and fermentation time as well as the top and bottom temperature of oven on the baking properties of rice bread. The specific volume of the dough decreased as the amount of added yeast and fermentation time increased. When 1.5% yeast was added at 60 min of fermentation time, the shape of the rice bread showed the largest volume, high appearance and a round shape. The top and bottom temperature of the oven on the baking characteristics of rice bread were affected by the baking time. When the top and bottom temperature of the oven at 200 and $140^{\circ}C$, and 200 and $170^{\circ}C$, the baking time was 20 min. When the top and bottom temperature of oven at 140 and $170^{\circ}C$, the baking time was 40 min. When the top and bottom temperature of the oven were 170 and $170^{\circ}C$, the shape of the rice bread indicated the largest volume, high appearance and a round shape. The results of this study revealed that the replacement of rice flour with 1.5% yeast, 60 min of fermentation time, and the top and bottom temperature of oven at $170-170^{\circ}C$ are effective for rice bread.

시판 중인 우리밀 및 수입밀 밀가루의 품질 및 특성 비교 분석

김상숙,정혜영,Kim, Sang Sook,Chung, Hae Young 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.2

The physicochemical characteristics of 4 domestic wheat flour products were compared to those of 4 imported wheat flour products marketed in Korea. The contents of moisture, ash, protein, total dietary fiber (TDF), color (L, a, b), whiteness, solvent retention capacity (SRC), water absorption index (WAI), water soluble index (WSI), pasting characteristics by rapid visco analyzer (RVA), and principle component analysis (PCA) were analyzed. The domestic wheat flour products were composed of higher content in ash and protein, compared to the imported wheat flour products. The domestic wheat flour products had lower SRC and WSI characteristics than the imported wheat flour products. The values of lactic acid SRC (LASRC) in the imported wheat flour products showed an increasing trend as the protein content increased. The differences in viscosity were observed in the domestic wheat flour products. However, no major significant differences of viscosity were found among the imported wheat flour products. The result of PCA showed a consistent trend in the imported wheat flour (strong, medium, and weak), while a consistent trend was not shown in the domestic wheat flour products. Therefore, further research is needed to standardize the different types of domestic wheat flour products.

옥수수 전분과 찰옥수수 전분 첨가 비율에 따른 Gluten-free 제빵 특성

김상숙,정혜영,Kim, Sang Sook,Chung, Hae Young 한국식품영양학회 2015 韓國食品營養學會誌 Vol.28 No.4

The baking properties of gluten-free rice bread with different percentages of corn starch and waxy corn starch were investigated. The specific gravity and color (L, a, b) of the dough as well as the appearance, color (L, a, b) and texture of the rice bread were analyzed. Replacement of rice flour with 1, 2.5, 5, 7.5 and 10% corn starch did not have a significant effect on the specific gravity and color of the dough. The volume and specific volume of the rice bread showed an increasing trend as the amount of added corn starch increased. The chewiness, gumminess and hardness of the rice bread showed a decreasing trend as the amount of added corn starch increased. Replacement of rice flour with 1, 5 and 10% waxy corn starch did not have a significant effect on the specific gravity and color of the dough. The color of the rice bread showed an increasing trend as the amount of added waxy corn starch increased. These results suggest that replacement of rice flour with 7.5% corn starch or 1% waxy corn starch is effective for gluten-free rice bread.

습식 및 건식 쌀가루의 유지 종류 및 첨가 비율에 따른 쌀빵 품질 특성

김상숙,정혜영,Kim, Sang Sook,Chung, Hae Young 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.4

The baking properties of rice bread with different percentages of butter and oil in wet and dry rice flour were investigated. The moisture, damaged starch, mean diameter, pasting properties by amylogram and RVA (Rapid Visco Analyzer), as well as thermal properties by DSC (Differential Scanning Calorimetry) of wet and dry rice flour were analyzed. The specific gravity and color (L, a, b) of the dough, as well as the appearance, color (L, a, b) and texture of the rice bread with different percentages of butter and oil in wet and dry rice flour were also analyzed. As a result, the wet rice flour were composed of a noted higher content in moisture, compared to the dry rice flour (p<0.001). The wet rice flour had lower values of damaged starch, higher values of mean diameter and a higher peak viscosity than was noted in the dry rice flour (p<0.001). The wet rice flour showed a higher degree of hydration and gelatinization than was seen in the dry rice flour (p<0.001). The prevailing principle to utilize the replacement of wet rice flour with oil had a significant effect on the volume, specific volume and hardness of the rice bread (p<0.001). The hardness of the rice bread also showed a decreasing trend as the amount of the added oil was increased into the mixture. These results suggest that the replacement of wet rice flour with 5.8% oil is effective for the production of rice bread.

현대시각예술문화와 시간의 변용

김상숙(KIM Sang-Sook) 프랑스문화예술학회 2005 프랑스문화예술연구 Vol.14 No.-

논문 : 나르시스적인 현대시각문화 연구 -Jeff Wall의 "Picture for Women"을 중심으로-

김상숙 ( Sang Sook Kim ) 한국사진학회 2005 AURA Vol.0 No.13

실재와 패러디

김상숙(KIM Sang-Sook) 프랑스문화예술학회 2004 프랑스문화예술연구 Vol.12 No.-

민주화 이후의 개혁 정책 의제 ; 진실화해위원회의 활동을 중심으로 본 한국전쟁 전후 민간인학살 진상규명현황과 향후 과제

김상숙 ( Sang Sook Kim ) 민주화운동기념사업회 2012 기억과 전망 Vol.0 No.27

한국전쟁 전후 민간인학살 문제는 한국사회 과거청산을 위한 주요과제 중 하나이다. 이를 정부 차원에서 전국적 단위로 조사한 최초의 조직인 진실 ㆍ 화해를위한과거사정리위원회가 5년 동안의 활동을 마치고 2010년 12월에 해산했다. ‘진실ㆍ화해를위한과거사정리기본법’에 입각하여 설치된 이 위원회는 한국사회의 국가폭력 관련 문제들을 모두 다룬종합적 과거청산위원회였으며, 특히 그중 한국전쟁 전후 민간인학살 사건은 8,206건의 신고를 받아 6,742건을 진실규명했고, 그 과정을 통해 희생자의 명예회복과 함께 이전의 국가기관이나 학계에서 밝혀내지 못했던 새로운 사실들을 발견하고 많은 역사적 자료를 수집하기도 했다. 그러나 이 위원회는 이 분야를 다룬 최초의 조직이었기 때문에 활동하면서 여러 가지 어려움이 있었고 시행착오를 겪기도 했다. 그리고 과제도 많이 남겨두고 있는데, 그것은 ① 신고기간과 조사기간에 대한 법적 제약으로 미처 조사하지 못한 미신청ㆍ미조사 사건을 처리하는 문제, ② 미군폭격 사건 등, 조사가 미비했거나 진실규명기준의 일관성을 유지하지 못해 진실규명불능 또는 각하 결정한 일부 사건을 처리하는 문제, ③ 신청사건 희생자의 개인별 희생사실을 규명하는 차원을 뛰어넘어 역사적ㆍ총체적 차원의 진실규명을 해내는 문제 등으로 요약할 수 있다. 그런 점에서 이 분야에 대한 진실화해위의 진상규명활동은 아직 첫 단추를 끼운 수준에 불과하다고 할 수 있으며, 그 다음 단추를 끼워나갈 ‘새로운 조사기구’ 출범이 필요하다. 아울러, 과거청산의 여러 방식 중 진실화해모델을 취한 이 위원회는‘진실ㆍ화해를위한과거사정리위원회’라는 명칭에 걸맞지 않게 진상규명 이후 화해를 위한 후속조치 활동이 미흡했다. 이것은 기본법에서 진실화 해모델의 한 축을 구성하는 ‘화해’의 구체적 내용과 이의 실질적 조치에 대한 법적 규정이 미비했기 때문이다. 그러므로 이를 법제화할 수 있는 「한국전쟁 전후 민간인 집단희생 사건에 대한 배ㆍ보상특별법」 과 「한국전쟁 전후 민간인 집단희생 유해 발굴과 안장을 위한 특별법」 제정 문제, 추모ㆍ위령사업과 연구ㆍ조사사업 지원을 위한 ``과거사재단`` 설립 문제 등이 함께 논의되고 추진될 필요가 있다. Cases of civilian massacre before and during the Korean War top the agenda on the past settlement in the Korean history. The Truth and Reconciliation Commission, Republic of Korea(TRCK), the first-of-its-kind nation-wide investigative organization as the administrative institution of a state, completed its five-year activities and disbanded in December 2010. The commission established under the Framework Act for Truth and Reconciliation served as acomprehensive one in settling the past history, especially cases of state violence in the Korean society. As for civilian massacre before and during the Korean War, 8,206 incidents were applied for and 6,742 cases of them were investigated for truth-finding, while restoring the honor of the victims, discovering new facts which were previously not found by administrative institutions and academia, and collecting numerous historical data. However, the commission being the first organization to address such issues, it confronted various challenges along with trials and errors. It also left many issues unresolved: i) addressing incidents not applied for nor investigated due to legal constraints in the application and investigation periods; ii) addressing some incidents whose truth could not be found or those declined for truth-finding due to lack of investigation such as the U.S.` aerial bombing; and iii) historical and holistic truth-finding to comprehensively address the submitted cases beyond investigating the fact on individual victimization. In this aspect, the commission`s truth-finding activities were merely the first step in a long journey of investigation, which requires the launch of a ``new investigative body`` to carry on the next steps. Moreover, unlike its title of the Truth and Reconciliation Commission intended to take a truthful and reconciliatory approach among many other past settling approaches, it failed to come up with follow-up activities for reconciliation after fact-finding. This is because of a lack of specifics on ``reconciliation`` serving as one axis in the Framework Act and of legal frameworks on actual measures. Therefore, it is necessary to discuss and proceed with several other critical issues to the act to be legislated, i.e., legislating the Special Act on the Reparation and Compensation for the Civilian Massacre before and during the Korean War and the Special Act on the Excavation and Burial of the Remains of the Civilian Massacre before and during the Korean War, and establishing ``a foundation on the past history`` to sponsor initiatives and projects on the reverence and condolence for the dead and on related researches and investigations.