저알코올 와인의 가열 및 비가열 살균 후 품질 특성 및 기능성

신혜림,박혜진,황온빛,최성열,박의광,윤동규,윤향식,Shin, Hyerim,Park, Hyejin,Hwang, On Bit,Choi, Sungyeol,Park, Eui Kwang,Yoon, Dong Kyu,Yoon, Hyang-Sik 한국식품영양학회 2022 韓國食品營養學會誌 Vol.35 No.5

Low alcohol (6%) wines were manufactured using Campbell Early. To develop the sterilization process of low alcohol wines, red wines were heat sterilized, and rose wines were nonthermal sterilized by concentration using potassium metasulfite and potassium sorbate. Samples were stored at 25℃ and quality characteristics were investigated by period. Results of this study revealed the pH of the samples after sterilization ranged from 3.15 to 3.19, and the total acidity of wines ranged from 0.011 to 0.024%. The free SO₂ contents of wines ranged from 13.00 to 29.678 mg/L, and the total SO₂ contents of wines ranged from 47.50 to 121.00 mg/L. L (lightness) of wines decreased whereas a (redness) and b(yellowness) increased. The hue value of wines ranged from 0.52 to 1.03, and decreased significantly(not including rose sweet wines). The color intensity of red and rose dry wines after sterilization increased, whereas red and rose sweet wines decreased. The DPPH radical scavenging activity of red wines and rose wines ranged between 75.50 to 89.23%, and 36.60 to 56.54%, respectively. The total polyphenol contents were 57.51~182.63 mg%. Results of this study provide scientific information to establish the sterilization process of low alcohol wines.

근로자 정신건강 보호 방안으로서의 의제해고 재조명

신혜림(Shin, Hyerim) 한국노동법학회 2021 노동법학 Vol.- No.77

When a laborer who has suffered from excessive workloads resigns from work without a new job decided, he/she is needed to be protected in that the resignation makes the laborer take enormous disadvantages, since it is not due to the laborer’s attributable reasons even though he/she handed in his/her notice of resignation in person. There is a limit, however, to nullify the expression of resignation with the legal principle of ‘manifestation of unreal intention.’ Therefore, ‘constructive dismissal’ is thinkable as an institutional strategy to regard such resignation as a dismissal. If a reason of laborer’s resignation is laid on an employer’s directive which is enough to correspond to workplace harassment, or otherwise breaches an essential obligation of the employer, the resignation can be interpreted as a dismissal. An employer’s duty of safety consideration is an essential obligation in that it functions as not only a premise of a laborer’s obligation but also an internal limitations of an employer’s directive. The employer should try not to invade the laborer’s mental health and personality as well as his/her physical health and safety. If a directive which causes the situation where the laborer is swamped with excessive workloads enough to invade mental health, the directive can be interpreted as the one beyond the limitation of an employer’s directive, violating the essential obligation of an employer, which justifies the laborer’s expression of resignation. Once the expression is regarded as a dismissal, the employer should prove justification his/her acts which have led the laborer to hand in resignation. Concerning that the idea of constructive dismissal has come up with the intention to protect laborer’s mental health, by the way, this system needs to accord with directionality required to protect laborer’s mental health. It is emphasized to prevent laborer’s mental health from getting damaged in the way to reduce hazards through changing stressors. Considering this directional nature, the system should function as a mechanism that makes an employer look how his/her directive works and control the directive on most days. Such preventive approach, by the way, might be difficult to achieve performance of duty of an employer because it can’t give a huge incentive to the employer, since its utility is not immediately noticeable compared to efforts put from the perspective of the employer, which is way different from ex-post control. Therefore, in order to induce an employer to perform a duty for protecting a laborer’s mental health on most days through the existence of constructive dismissal system, the degree of disadvantages which an employer would undergo when a laborer’s mental health is damaged should overwhelm the degree of advantages that the employer would gain when he/she neglects or induces a laborer’s excessive workloads. To this end, it should not be difficult to embrace a certain expression of resignation as a dismissal and the burden on an employer should be huge to bear, then. Accordingly, this paper suggests to alleviate a laborer"s burden of proof and to introduce strengthened monetary compensation as remedial order in principle.

캠벨얼리 와인으로 제조한 뱅쇼의 품질 특성 및 기능성

박혜진,박은하,박의광,최성열,신혜림,김민자,Park, Hyejin,Park, Eunha,Park, Eui Kwang,Choi, Sungyeol,Shin, Hyerim,Kim, Min-Ja 한국식품영양학회 2021 韓國食品營養學會誌 Vol.34 No.5

In this study, vin chaud were manufactured with eight types of vin chaud-bomb containing different amounts of ingredients, and Campbell Early wine. Samples were analyzed for pH, total acidity, volatile acidity, ethanol content, total polyphenol, and anthocyanins, and radical scavenging activities for antioxidant effect. Based on the results of this study the pH of the samples ranged from 3.34 to 3.41 and the total acidity of wines ranged from 0.55 to 1.00%. The alcohol contents of the vin chaud samples ranged from 3.8~5.8% to and the color intensity of the vin chaud samples was higher than that of the wine. Total polyphenol content was 145.90~262.98 mg% and the tannin content of the C-1 (236.90 mg%) was the highest among the samples. The ABTS and DPPH radical scavenging activity of the samples were 57.39~75.10% and 63.71~80.00% respectively. α-Glucosidase inhibitory activity ranged from 21.54 to 33.49%, on the other hand, wine was not detected and tyrosinase inhibitory activity had the highest values (39.26%) in the C-1 sample. The findings of the present study provide insightful scientific information on vin chaud, and forms a basis for further innovations in the food and wine industry.

효모의 종류를 달리하여 제조한 동결 농축 청수 와인의 품질 특성

박혜진,박의광,최성열,신혜림,김민자,박정미,Park, Hyejin,Park, Eui Kwang,Choi, Sungyeol,Shin, Hyerim,Kim, Min-Ja,Park, Jung-Mi 한국식품영양학회 2020 韓國食品營養學會誌 Vol.33 No.5

The objective of this study was to investigate the quality characteristics of Cheongsoo wine using freeze concentration fermented with 5 kinds of yeast strains (Saccharomyces cerevisiae EJ18, EJ30, HK22, HK32 and Fermivin). We compared the characteristics, volatile flavor component and physiological activity of 5 wines. The freeze concentration can increase the sugar concentration in grape juice by reducing its water content and the alcohol content of freeze-cententrated Cheongsoo wines ranged between 15.0~15.8%. The pH of wines ranged from 2.92 to 2.94 and the total acidity and soluble solid of wines ranged from 12.40~13.27. °Brix. The major organic acid in the wines was tartaric acid (4.49~5.11 mg/mL) and malic acid (7.00~7.97 mg/mL). It contains higher functional compounds in wine fermented with yeast (EJ18, EJ30, HK22, HK32) than wine fermented with fermivin. α-glucosidase and tyrosinase inhibitory activity had the highest values (78.87% and 62.25%) in wine fermented with HK22 and EJ18 yeast, respectively. 16 volatile flavor compounds (alcohols, esters, ketones, acids, and others) were detected in the Cheongsoo wines by freeze concentration. These results provide useful information that the quality characteristics of wine developed by the freeze-concentration method using grapes cultivated in Korea.

COVID-19 대유행을 경험한 대학생의 신체 이미지, 우울 및 불안이 자존감에 미치는 영향

김규탁(Gyutak Kim),문유정(Yujeong Moon),신혜림(Hyerim Shin),이연우(Yeonwoo Lee),이혜민(Hyemin Lee),최성민(Sungmin Choi),손순영(Soonyoung Shon) 계명대학교 간호과학연구소 2023 계명간호과학 Vol.22 No.1

포장 및 냉,해동 방법이 고구마 줄기의 품질 특성에 미치는 영향

최희정 ( Hee Jeong Choi ),이상윤 ( Sangyoon Lee ),이지선 ( Jiseon Lee ),김수진 ( Soojin Kim ),서재희 ( Jae Hee Seo ),이중규 ( Junggyu Lee ),김하윤 ( Hayun Kim ),신혜림 ( Hyerim Shin ),조선경 ( Sun Kyung Cho ),신민정 ( Min Jung Shi 한국산업식품공학회 2016 산업 식품공학 Vol.20 No.2

본 연구에서는 고구마 줄기 냉동 편이식 제조를 위한 고구마 줄기의 포장 방법 및 냉·해동 조건을 확립하고자 하였다. 데친 고구마 줄기를 각각 함기 및 진공 포장하였으며, 일반 냉동 -20oC 및 -40oC, 침지 냉동하였으며 해동방법으로는 상온(25oC), 유수(20oC), 전자렌지(2.45 GHz), 고주파(27.12 MHz) 해동을 진행하였다. 함기 포장한 시료는 진공 포장한 시료보다 색도, 전단력, 드립로스 측면에서 열수침지 직후 고구마 줄기와 유의적 차이가 적었으며, 이는 진공 포장시 고구마 줄기의 얇은 조직이 진공압에 의해 조직이 파괴된 것으로 생각된다. 냉동 방법의 경우, 포장 및 해동 방법과 관계없이 침지식 냉동한 고구마 줄기가 ΔE 값이 2.7-3.0으로 작았으며, 전단 력은 7,830.0-8,166.7 g/cm3으로 대조군의 8,437.5 g/cm3와 가장 유사하였다. 또한 침지식 냉동은 드립로스 6.5-24.3%으로 일반 냉동 -20oC 및 -40oC보다 적은 수치를 보였다. 침지 냉동한 고구마 줄기의 해동에 있어, 전자렌지 해동 및 고주파 해동은 색차, 전단력, 드립로스 측면에서 가장 효과적이었다. 특히 전자렌지 해동 및 고주파 해동의 전단력은 8,100 g/cm3 이상으로 대조군의 8,437.5 g/cm3와 가장 유사하였으며, 드립로스는 6.5-13.7%으로 유수 해동 및 상온 해동보다 최대 4배정도 적었다. 따라서 고구마 줄기 냉동 편이식 제조를 위한 최적 포장 방법 및 냉·해동 방법은 함기 포장, 침지식 냉동 및 전자렌지 해동 혹은 고주파 해동이라고 생각된다. Food freezing preservation is an important process due to its high quality and long shelf-life. In order to improve the quality of frozen sweet potato stem, the freezing rate, thawing, and packaging method was optimized by the determination of physical properties. There was no significant difference among the treatment of freezing rate. Further, the drip loss of sweet potato stem was higher at a relatively fast freezing rate (immersion freezing) than at slow freezing rate (natural convection freezing at -20 or -40oC). For the comparison of packaging methods, the aircontaining packaged sweet potato stem had the lowest significant differences from the result of color, pH, and hardness. From the result of the drip loss, the high frequency and microwave using thawing samples were more effective than room temperature and water thawing. Therefore, fast freezing and thawing rate with air-containing package were recommended to obtain the better quality of sweet potato stem.

데치기 조건,포장,냉,해동 방법이 토란대의 품질에 미치는 영향

박동현 ( Dong Hyeon Park ),이상윤 ( Sangyoon Lee ),김하윤 ( Ha Yoon Kim ),서재희 ( Jae Hee Seo ),이지선 ( Jiseon Lee ),김수진 ( Soojin Kim ),신혜림 ( Hyerim Shin ),최미정 ( Mi Jung Choi ) 한국산업식품공학회 2016 산업 식품공학 Vol.20 No.2

본 연구는 토란대의 장기 저장 및 냉동 편의식으로의 이용을 위한 냉동 토란대를 개발하고자 데침, 건조 및 냉·해동 조건별 토란대의 품질특성을 조사하였다. 데침 처리만 한 토란대를 최적 전처리 조건으로 설정하여 각각 함기 및 진공포장 해 냉동을 실시하고 해동하였다. 함기 포장한 토란대는 진공 포장을 실시한 토란대보다 색도, drip loss 측면에서 데침처리만 한 토란대와 유의적 인 차이가 없었는데, 이는 진공 포장시 진공압에 의해 조직이 파괴 된 것으로 사료된다. 냉동 방법의 경우는 포장 방법에 상관없이 침지식 냉동한 토란대가 색차가 6.61-7.8로 작았고, drip loss는 14.84-20.58%로 일반냉동보다 작았다. 침지식 냉동한 토란대의 해동 방법에 있어서는 색차, drip loss 측면에서 고주파 해동이 가장 효과적이었고, 다른 해동방법과 비교했을 때 해동 완료 시점이 5배 이상 빠른것을 관찰하였다. 이에 따라 함기 포장 후 침지식 냉동 및 고주파 해동의 공정이 가장 효과적인 냉·해동법으로 판단된다. In the food industry, freezing storage has been an important process for maintaining the properties of food materials. In order to maintain the quality of blanched Colocasia esculenta (L.), Schott stem, packaging, freezing, and thawing methods were optimized by determinations of the physicochemical properties. For the comparison of packaging method, Colocasia esculenta (L.) Schott stem packed by air containment had the lowest significant differences of properties such as hardness and drip loss compared to the control samples. Overall, the drip loss of Colocasia esculenta (L.) Schott stem had lower value at fast freezing rate (immersion freezing). Considering the result of the drip loss, high frequency thawing was more effective than other thawing methods. Therefore, it was supposed that samples treated by air-containing packaging, immersion freezing, and high frequency thawing used the optimal method to maintain the original quality of Colocasia esculenta (L.) Schott stem.

데침 조건과 냉해동 방법에 따른 쑥(Artemisia sp.)의 품질 특성

김하윤,신혜림,이상윤,한혜민,박보람,최미정 忠北大學校 農業科學硏究所 2015 農業科學硏究 Vol.31 No.2

The conditions of mugwort such as blanching, freezing and thawing were studied to optimize them to improve its quality during frozen storage. The washed mugwort was blached at 100oC with hot water for 10, 20, 30, and 40sec. respectively, and then, soaked in cold water. Their physicochemical properties of these samples such as pH level, texture, color value, and total viable cell were analyzed. The mugwort blanched for 30 sec. was frozen and thawed with several conditions and analyzed its phys-icochemical characteristics. There was nat a significant difference in pH level between raw and blanched mugwort. In the color values of mugwort,L* value increased and a* value descreased during blanching. Considering the microbial level, especially total coliform, it was determined that 30 minutes blanching was the optimal pre-treatment for minimizing quality deterioration of mugwort for freezing. Regarding its color change and microbial safety, faster freezing and thawing method had the lowest changes on quality of frozen mugwort. Therefore, it was concluded that immersion freezing and thawing with running water were the best methods.