한국산과 중국산 산사가루의 첨가량을 달리한 식빵의 품질특성연구

송태희 ( Tae Hee Song ),최희숙 ( Hee Sook Choi ),김용선 ( Yong Sun Kim ),우인애 ( In Ae Woo ) 한국식생활문화학회 2012 韓國食生活文化學會誌 Vol.27 No.4

In this study, the sensory and mechanical characteristics of white bread containing different levels of Korean and Chinese sansa powder were evaluated. Korean sansa was smaller and more reddish than that of Chinese sansa. Sansa powder contained ursolic acid, citric acids, and flavonoids, which have antioxidative effects. Contents of total flavonoids in Korean and Chinese sansa powder were 217.67±7.64 mg/100 g and 127.67±7.85 mg/100 g, respectively. The mechanical and sensory characteristics of bread added with different levels (0, 2, 4, and 6%) of Korean and Chinese sansa powder were evaluated. Lightness of crust and crumb of bread containing Korean sansa powder decreased as the level of Korean sansa powder increased, whereas they increased as the level of Chinese sansa powder increased. Mechanical texture parameters such as hardness and gumminess increased as the level of Korean and Chinese of sansa powder increased. In a sensory evaluation, control, bread containing 2 or 4% Korean sansa powder, and bread containing 2% Chinese sansa powder showed higher overall acceptability than the others. In conclusion, these results indicate that the recommended substitution level for sansa powder in bread is 2 or 4% Korean sansa powder and 2% Chinese sansa powder.

단호박 가루의 첨가량을 달리한 스폰지 케익의 품질 특성

우인애 ( In Ae Woo ),김용선 ( Yong Sun Kim ),최희숙 ( Hee Sook Choi ),송태희 ( Tae Hee Song ),이순규 ( Soon Kyu Lee ) 한국식품영양학회 2006 韓國食品營養學會誌 Vol.19 No.3

수도권 일부지역 외식업체의 위생 관리 현황 및 실태조사

우인애 ( In Ae Woo ),황윤경 ( Yoon Kyung Hwang ),이윤신 ( Yoon Shin Lee ) 한국식품영양학회 2008 韓國食品營養學會誌 Vol.21 No.3

The purpose of this study was to investigate the food sanitation awareness and performance of foodservice industry employees. Based on a literature review, a questionnaire was developed to identify the food sanitation education, experience, knowledge, and food sanitation practices of the employees. A total of 376 Korean food industry employees participated, and there were 344 usable questionnaires. In the analysis of food sanitation knowledge, the statements "clip fingernails short and do not use nail polish", and "if feeling sick, even with a minor cold, speak to your supervisor immediately", had the highest and lowest percentages of correct answers, respectively. In assessing employee sanitary management practices, many correctly acknowledged "clip fingernails short and do not use nail polish" and "wash hands after using the toilet", which received high scores; however, "use hands to pick up ice" and "if feeling sick, even with a minor cold, speak to your supervisor immediately" had low scores. The sanitary knowledge and practice levels of the employees were not significantly different according to gender, age, work area, job title, or duration of duty. Among the surveyed industries, employees of special restaurants had the least sanitary knowledge(p<0.05) and practice scores(p<0.001). Employees who had worked for 1~3 years presented the least sanitary management practice level scores(p<0.05).). In addition, college students and participants without hygiene educational experience showed the least levels of sanitary knowledge(p<0.01). Scores for sanitary management practice were higher when hygiene education was regularly conducted more than once per month. Employees showed significantly higher knowledge and sanitary management practice levels when they were required to use a sanitary checklist(p<0.001), and employees who were trained in HACCP had significantly higher sanitary checklist scores (p<0.05). In foodservices that applied HACCP, the employees showed higher knowledge and sanitary management practice levels(p<0.001).

수도권 지역 윈도우 베이커리의 위생 교육, 위생 지식과 위생 관리 현황에 관한 연구

항윤경(Yoon Kyung Hwang),우인애(In Ae Woo),이희태(Hee Tae Lee) 한국조리학회 2012 한국조리학회지 Vol.18 No.4

The purpose of this study is to investigate window bakery employees`` knowledge levels and performance in food sanitation. The questionnaire consists of education, knowledge and management levels for food sanitation. A total of 300 copies of questionnaire were distributed to window bakery employees, and 295 copies were used for the study among them. In the knowledge analysis of food sanitation, it had the highest percentage of correct answers for ``Clip fingernails short and do not use nail polish,`` but the lowest rank for ``Foodborne disease breaks out mainly in summer time.`` In sanitary management performance, ``Clip fingernails short and do not use nail polish``(4.67) and ``Wash hands after using toilet``(4.67) items showed high scores, but ``Have and use hand washer``(3.12) showed the lowest score as a result of knowledge analysis. The sanitary knowledge by job title showed that the scores of general managers were generally lower than those of others. The employees who had working duration less than 1 year had a high score in sanitary knowledge levels. The more the education of sanitation, the better the knowledge of sanitation, In sanitary management performance levels, the scores were high in personal hygiene, ingredients & preparation hygiene, facility & workplace hygiene in order. The scores of sanitary management performance levels were low for the employees who had less than 1 year working duration. The employees who had no sanitary training showed the low knowledge and sanitary management practice levels (p<0.05), The analysis of each question about sanitary management performance levels by age, job titles, frequency of sanitary education, and checklists revealed that the employees who had no sanitary training or no checklist showed the low sanitary management performance levels overall.

Soy Protein - Lipid Film의 이화학적 특성

이순규(Soon-Kyu Lee),우인애(In-Ae Woo),김철재(Chul-Jai Kim) 한국식품영양과학회 1996 한국식품영양과학회지 Vol.25 No.2

본 연구는 콩을 이용한 가공식품개발을 목적으로 두유 가열시 기액 표면에 형성되는 SPLF의 제조조건과 이화학적인 특성에 대하여 연구하였다. 고형분이 각각 4.9%, 6.2%, 7.45%, 9.01%인 두유를 95±1℃의 수욕상에서 가열하면서 순차적으로 얻어지는 SPLF의 중량과 두께를 측정한 결과 고형분이 높은 것일수록 우수하였으며, 시간당 SPLF의 생성률은 고형분에 따라 다른 경향을 보이는데 높은 고형분에서는 가온 초기에는 생성률이 크나 그 이후 감소하는 경향을 보였다. SPLF의 색도는 걷는 횟수가 증가할수록 흰색은 감소하고 적색과 황색은 증가하여 색차(△E)가 증가하였다. SPLF의 hardness는 고형분 6.20%인 두유로부터 4번째 걷어진 sheet에서 크게 나타났다. SPLF의 일반성분 분석 결과 단백질의 함량은 3, 4, 5번째 채취한 것이 높았고 지방은 점차 감소하는 경향을 보였으나 탄수화물과 회분은 증가하는 경향을 보였고 SPLF의 주성분인 단백질과 지질의 비는 증가하였으며 당질은 그 함유 비율이 점점 커졌다. 원료콩과 비교한 유리당의 이행률의 분석한 결과, 걷는 횟수에 따라 증가하여 서당은 97%가, stachyose와 raffinose는 각각 89%, 49%가 이행되었다. Soybean, Hwangkeum variety was used to prepare the traditional soymilk with 4.90%, 6.20%, 7.45% and 9.01% solids contents by different ratio of soybean to water. Total seven sheets of soy protein-lipid film(SPLF) were continuously formed on the surface of heated soymilk at 95±1℃ on the batch cooker. The total weight of film formed increased fairly linearly over the range of time(0.5-3.5hr) but the rate of film formation was differed with the content of solids in soymilk. Unit weight and thickness of SPLF were better made with the higher solid-containing soymilks. Colors darkened as the film formation process progressed due to Maillard reaction. Mechanical strength, hardness in SPLF was improved in soymilk with 6.20% solids content, and the fourth sheet of SPLF was the better. Lipid was decreased as increasing the number of SPLF sheet, while carbohydrates and ash were continuously increased. Consequently, the ratio of protein to lipid was increased. Free sugars, sucrose, raffinose, and stachyose of soybean were transferred into SPLF, and increased with the sequential film formation.

기능성 재료를 이용한 베이커리 제품의 선호도와 이용실태에 관한 연구

이윤신(Yoon Shin Lee),황윤경(Yoon Kyong Hwang),우인애(In Ae Woo) 한국조리학회 2006 한국조리학회지 Vol.12 No.4

수도권 거주 중,고등학생의 점심식사 만족도 조사

김용선 ( Yong Sun Kim ),송태희 ( Tae Hee Song ),우인애 ( In Ae Woo ),최희숙 ( Hee Sook Choi ) 한국식품영양학회 2004 韓國食品營養學會誌 Vol.17 No.4

카레 가루를 첨가한 식빵의 품질 특성

우인애,남혜원,변진원 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.4

This study was done to provide the basic information of bread made with curry powder. The amounts of curry powder used were 0 to 3% based on the wheat flour weight. The quality of bread was investigated by evaluation of the specific loaf volume, water absorption capacity, color, sensory quality and texture. The weight of bread decreased with the increase of curry power contents, but there were no significant differences among 0.5, 1 and 2% added curry powder bread. The volume and specific loaf volume also decreased with the increase of curry power contents, but those decreases were not significant between 1% one and 2% one. The water absorption capacities were not affected by the addition of curry powder. The lightness and redness decreased with an increase of curry powder content in the bread, while yellowness increased significantly(p<0.01). The result of the sensory evaluation showed that total acceptabilities of appearance, aroma,texture and taste in the bread with 0.5% and 1% curry powder were significantly higher than the control group and the other groups. Overall quality was negatively affected by the yellowness, odor, hot and bite taste of added curry powder. The factors affecting on the overall quality of the bread with added curry powder were in order of taste quality > curry powder odor> texture quality> aroma quality> springiness> wheat flour odor.

학교급식 보조 유무에 따른 아동의 사회인구학적 특성과 식생활 태도 비교

남혜원,우인애,변진원 동아시아식생활학회 2000 동아시아식생활학회지 Vol.10 No.1

This study was carried out to compare dietary attitudes between the children with school lunch fee provided by parents and by the government. The subjects of this study was consisted of 460 elementary school students in the 6th grade(407 lunch-affordable children, 53 lunch-unaffordable children). General characteristics was significantly different in two groups. In the free group family size(P<0.001), percentage of living with parents (P<0.001) and education level of parents(father: P<0.05, mother: (P<0.01)) was lower than in the charged group, but the dependence on mother's income(P<0.001) and financial support of government (P<0.001) was higher. There was no significant difference in anthropometric measurements by lunch fee. The preference to cooking method was significantly different (P<0.01), the charged group liked grill except frying and roasting but the free group liked seasoning and salting. When comparing eating habits, general eating behavior(P<0.05) was significantly lower in the free children and especially regularity of breakfast (P<0.05) and daily intake of raw vegetables (P<0.05), fruits(P<0.01). There was no significant difference in the total score of nutrition knowledge between the children of the two groups.

고학력 남자 직장인의 비만도에 따른 식생활 태도 조사

변진원,우인애,남혜원 한국식품영양학회 1999 韓國食品營養學會誌 Vol.12 No.5

본 조사에서는 고학력 남성직장인을 대상으로 외식형태 및 식습관을 조사하였는데 그 결과를 요약하면 다음과 같다. 조사대상자는 20대가 112명(52.6%)으로 가장 많았고, 대부분이 대졸 출신(175명, 82.2%)이었으며, 62%(132명)가 아직 미혼이었다. 월 평균 수입은 100∼200만원사이가 129명(60.6%)으로 전체 응답자의 절반이상의 비율을 보였다. 조사대상자들의 평균 신장은 172.1㎝, 평균체중은 70.5㎏으로 한국인 성인의 표준치(RDA : 170㎝, 67㎏)에 비해 약간 높은 경향이었으며, 평균 BMI는 23.8, 체지방률은 21.3%로 나타났다. 외식의 빈도는 일주일에 3∼4회가 가장 많았는데 연령이 낮고 미혼일수록 빈도가 높게 나타났고 연령, 학력, 결혼 여부, 수입에 관계없이 저녁식사가 가장 많았으며, 외식시 선호음식으로는 한식이 가장 높게 나타났다. 비만 정도에 따른 식습관을 보면 비만 그룹이 정상 그룹에 비해 규칙적인 식사와 적당한 식사량, 영양적 균형을 고려한다고 대답하였고, 전체적인 식품의 섭위빈도가 높았으며 특히 동물성 단백질과 유지류의 섭취빈도가 높았다. 식습관의 전수분포는 비만도와 상관없이 전체적으로 나쁘게 조사되었는데 이는 고학력이 식습관에는 별 영향을 주지 않으므로 이를 통해 직장인의 올바른 영양관리를 위하여 직장내의 지속적인 영양교육체계가 수반되어야 하리라 생각된다. The study purpose was to investigate pattern of dining-out and effects of obesity on the dietary attitude of the 213 male employees with high educational background. The results are as follows : Subjects were 20's, bachelor and unmarried mostly. Mean height, weight, BMI and fat(%) were 172.1㎝, 70.5㎏, 23.8 and 21.3% respectively. The most frequency for dining-out was 3∼4 times/week. Younger, unmarried subjects had more dining-out. The most common meal for dining-out was dinner, there being no connection with age, education level, marrige and income. The most favorite food style among the subjects was Korean-style. Obese subjects answered that they took more consideration into nutritional balance, regularity and proper amount of diet. Also they showed more food-intake, especially animal protein and fats. All subjects had bad scores in dietary attitude, there being no connection with obesity. Despite of high education, they showed poor dietary attitude. Thus, it is necessary to develop the nutritional education program for proper nutritional status of employees.