긍정과 부정의 경계에서 만나는 감정, 희망

최해연(Hae Youn Choi) 가톨릭대학교(성심교정) 인간학연구소 2014 인간연구 Vol.0 No.27

심리학에서 희망을 설명하는 주도적인 이론인 Snyder의 희망이론과 관련 선행연구를 개관하여 희망이 스트레스 대처와 심리적 적응에 미치는 영향을 검토하였다. 그러나 경로사고와 주체사고를 핵심요소로 상정한 희망이론은 인지과정에 편향되어 있는 바, 희망을 생리적, 동기적 요소를 강하게 갖는 감정으로 재정의하고자 하였다. 인지적 관점을 넘어서서, 희망의 변화를 촉진하는 역할을 폭넓게 탐색하기 위하여 긍정정서로서 희망의 기능을 살펴보았다. 희망은 효과적인 대처를 선택하도록 동기화할 뿐 아니라, 역기능적인 스트레스 상태를 원상태로 회복시키며, 자아집행기능을 회복함으로써 자기조절과 장기적 목표추구를 유지할 수 있게 한다. 희망은 사회적 접근을 촉진하여 정서적 지지를 통한 회복과 상호조력이 가능하게 한다. 또한 인지적 유연성을 향상시키고 사고와 행동의 폭을 향상시켜 새로운 가능성에 도전하게 한다. 마지막으로 거짓희망과 무망감 현상을 비교하며, 주체적 선택으로서 진정한 희망에 대하여 논의하였다. 실망에 대한 방어로 희망을 포기하거나 부정적 정보를 차단하여 현실을 왜곡하지 않으며, 현실을 있는 그대로 수용하면서 선택과 책임의 용기를 갖는 것이 진정한 희망인 것이다. Snyder’s hope theory, the prevailing psychological conceptualization of hope was reviewed to examine the effect of hope on stress coping and psychological adaptation. Although the hope theory, which is composed of pathway thinking and agent thinking, is comprehensive, it relies heavily on cognitive processing. At this point, it should be emphasized that hope needs to be defined as an emotion that involves physiological and motivational components. The current study explored the roles of hope beyond cognitive perspectives; as a positive emotion facilitating changes. Hope facilitates effective coping as well as recovery from the dysfunctional physiological sequela of negative emotions; therefore, it helps an individual recover from ego depletion and sustain self-regulation and long-term goal seeking. Hope makes social support and helping more available. It stimulates flexible, fluid cognitive processing to broaden the scope of thought and action to challenge the opportunities. Finally, the conditions under which hope exerts genuine influence were discussed, including a comparison between false hope and hopelessness. Genuine hope neither blocks negative information from reality nor promotes a defense against disappointment; rather, it helps a person face reality with courage to make choices and take responsibilities.

원전 담당 소방대들의 책임인식 비교

최해연(Hae-Youn Choi),이상규(Sang-Kyu Lee),김민희(Min-Hee Kim) 한국화재소방학회 2021 한국화재소방학회논문지 Vol.35 No.1

책임인식은 의사결정, 역할조정, 직무수행에 영향을 미치며 효과적인 협력체계에서 중요한 요소이다. 본 연구에서는원전 관할소방대 186명과 원전 자체소방대 65명을 대상으로 책임인식 수준을 비교하고, 잠재계층분석을 통하여 각 소방대 내 책임인식의 양상이 어떠한지를 분석하였다. 연구 결과, 원전 화재에 대해 자체소방대의 역할과 책임이 관할소방대보다 더 우선시되었다. 무엇보다 두 조직 모두 집단 내 책임인식이 동질하지 않음이 확인되었다. 협력 상대와 비교 하여 원전 화재에 대한 상대적 책임을 묻는 질문들에 대해, 관할소방대에서는 ‘책임주도형’(11%)과 ‘책임분담형’(36%), 그리고 관할소방대의 책임을 낮게 인식하는 ‘책임위임형’(53%)이 나누어졌다. 자체소방대에서는 ‘책임주도형’(48%)과 ‘책임분담형’(52%)이 구분되었다. 조직구성원들이 동질적인 책임인식을 공유하지 않고 있다는 결과는 협력체계 내에 역할모호성이 존재함을 시사한다. 이에 조직 간 협력과 조정을 위한 인프라 개선이 필요함을 논의하였다. The responsibility mental model (RMM) is an important factor in an effective cooperation system that affectsdecision-making, role adjustment, and performance. For this purpose, 186 firefighters from an off-site fire brigade and 65firefighters from an on-site fire brigade participated in the study. We compared the levels of the RMM for a fire at anuclear plant and analyzed whether the RMM is shared internally in each fire brigade through latent profile analysis. Theresults showed that the responsibility of on-site fire brigades is prioritized for fire liability in nuclear plants. Both brigadesidentified the heterogeneity of the RMM. Firefighters from the off-site fire brigade were divided into three groups ofthinking they have ‘more responsibility’ (11%), ‘shared responsibility’ (36%), and ‘less responsibility’ (53%) than theircooperation partner. Firefighters from the on-site fire brigade were divided into two groups of ‘more responsibility’ (48%)and ‘shared responsibility’ (52%). The result that each fire brigade does not share a homogeneous RMM suggests theambiguity of roles in the cooperation system. The need for infrastructure for cross-organizational collaboration andcoordination is discussed.

양배추 분말 첨가비율에 따른 양배추 쌀 영양바의 품질특성

주신윤,최해연,Joo, Shin-Youn,Choi, Hae-Yeon 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.4

Purpose: This study was conducted to investigate the effect of cabbage powder on the quality characteristics of rice nutritional bars. Methods: In order to analyze quality characteristics, total phenolic content, DPPH free radical scavenging activity, baking loss rate, leavening rate, specific volume, moisture content, color, texture analysis, and sensory evaluations were assessed. Results: The total phenolic content and DPPH free radical scavenging activity of rice nutritional bars significantly increased with an increase in the content of cabbage powder (p<0.05). The baking loss rate, leavening rate, specific volume, and moisture content of the rice nutritional bars were significantly reduced as the amount of added cabbage powder increased (p<0.05). As the concentration of cabbage powder increased, the lightness and redness of the bars' crust and crumbs decreased, while yellowness increased (p<0.05). In texture analysis, the control bars showed the highest hardness values. Adhesiveness, springiness, and cohesiveness values slightly decreased with higher cabbage powder content in the groups with added cabbage powder (p<0.05). When consumer acceptability was measured, rice nutritional bars prepared with 15% cabbage powder showed the highest scores in color, whereas the rice nutritional bars prepared with 20% cabbage powder showed the lowest scores in flavor (p<0.05). In characteristic intensity rating, the taste and off-flavor of rice nutritional bars significantly increased with increasing amounts of cabbage powder (p<0.05). Conclusion: Judging from our results, it can be concluded that the addition of cabbage powder to rice nutritional bars during processing can enhance consumer preference for the bars, total phenolic content, and DPPH free radical scavenging activity.

초석잠(Stachys sieboldii Miq.) 분말의 첨가량을 달리한 쌀 영양바의 품질특성

주신윤,최해연,Joo, Shin-Youn,Choi, Hae-Yeon 한국식품조리과학회 2017 한국식품조리과학회지 Vol.33 No.1

Purpose: The aim of this study was to evaluate the quality characteristics of rice nutritional bars prepared by adding Chinese artichoke (CA) powder to the rice powder. Methods: CA rice nutritional bars were prepared with various levels of CA powder (0%, 5%, 10%, 15%, and 20%) and designated as CA0 (without CA powder), CA5, CA10, CA15, and CA20, respectively. The total phenolic content, DPPH free radical scavenging activity, moisture content, pH, baking loss rate, leavening rate, volume, color, texture analysis, and sensory evaluations of rice nutritional bars were performed. Results: The total phenolic content and DPPH free radical scavenging activity exhibited an increase with increase in the substitute amount of CA powder. The results showed that the pH of rice nutritional bars decreased in all sample groups as the content of CA powder increased. The volume of the sample group with CA powder was higher than that of CA0. As the content of CA powder increased, lightness of the rice nutritional bars crumbs decreased while redness and yellowness increased. The texture analysis of rice nutritional bars showed that hardness, gumminess, and chewiness were the highest in CA0 while springiness and cohesiveness were the lowest in CA0. With respect to characteristic intensity rating, the taste, flavor, and softness of rice nutritional bars increased with increasing amounts of CA powder. In terms of consumer acceptability, CA15 and CA20 received the highest scores with respect to texture. Conclusion: Therefore, the results of this study indicate that replacing 15% of the rice powder with CA led to an efficient enhancement in the antioxidant and nutritional values of rice nutritional bars as well as the sensory quality.

아로니아 부산물 분말 첨가 쌀 영양바의 품질 특성

류혜숙,최해연,주신윤,Ryu, Hye-Sook,Choi, Hae-Yeon,Joo, Shin-Youn 한국식품영양학회 2015 韓國食品營養學會誌 Vol.28 No.6

The quality characteristics, total phenolic content, anthocyanin content, and DPPH radical scavenging activity of rice nutritional bar with added powder of aronia byproducts were investigated in this study. The rice nutritional bar was prepared by adding aronia byproducts powder at concentrations of 0%, 2%, 4%, and 6%. The pH of the rice nutritional bar batter was lowered for the control and 2% aronia byproducts powder was added. The moisture content, baking loss rate, leavening rate and specific volume of the rice nutritional bar decreased with as the aronia byproducts powder content increased. In relation to measurements of the colors of the rice nutritional bar crust and crumbs, as the content of aronia byproducts powder increased, the L and b values decreased while the a value increased. From texture analysis, the hardness and chewiness increased according to the level of added aronia byproducts powder, but the springiness and cohesiveness decreased. The total phenolic content, anthocyanin content, and DPPH radical scavenging activity showed the highest values in the rice bar with 6% aronia byproducts powder added. According to a sensory evaluation, overall preference was highest for the rice bar with 4% added aronia byproducts powder, whereas the color and taste was rated higher for the rice bar added with 4% and 6% aronia byproducts powder.

은행 분말을 첨가한 청포묵의 항산화활성 및 품질특성

주신윤 ( Shin Youn Joo ),최해연 ( Hae Yeon Choi ) 한국식생활문화학회 2014 韓國食生活文化學會誌 Vol.29 No.1

본 연구에서는 0, 1, 3, 5, 7% 은행 분말을 첨가한 청포묵의 항산화 활성과 품질특성을 측정하였다. 은행 분말을 청포묵에 첨가하여 총 페놀 화합물과 DPPH 라디칼 소거능을 측정한 결과 시료 첨가량에 비례하여 유의적으로 증가하는 경향을 나타내었다. 은행 묵의 품질평가를 실시한 결과 은행묵의 이수율은 무첨가군에 비해 시료 첨가군이 높게 나타났으며, pH는 은행 분말 첨가량에 비례하여 증가하였다. 색도는 은행 분말 첨가량이 증가할수록 L값과 a값이 낮아지고, b값이 높아지는 유의적인 차이를 나타냈다. 은행 묵의 조직감 측정 결과 경도와 씹힘성, 검성는 5, 7% 첨가군에서 낮게 나타났으며, 응집성의 경우 5, 7% 첨가군에서 높은 수치를 보여주었다. 은행 묵의 기호도 검사에서 전반적인 기호도, 외관, 조직감, 색의 항목에서 유의적인 차이가 없었으며 향미와 맛의 기호도에서는 5%와 7% 첨가군이 높은 점수를 받았다. 특성 강도 검사에서 은행 향미와 떫은맛의 강도는 은행분말 첨가량에 비례하여 유의적으로 강하게 평가되었다. 이러한 결과로 보아 청포묵 제조 시 항산화 활성이 높고 기호도가 좋았던 5% 은행 분말을 첨가하는 것이 바람직할 것으로 생각된다. This study investigated the effects of ginkgo nut powder on the antioxidant activity and quality characteristics of mung bean starch gel. Mung bean starch gels were prepared with different amounts of ginkgo nut powder (0, 1, 3, 5, and 7%). The antioxidant activity of ginkgo nut powder and mung bean starch gel was estimated through measuring DPPH free radical scavenging activity and total phenolic acid content. For analyzing quality characteristics several factors were considered: syneresis, pH, color, texture profile analysis, and sensory evaluations. In the results, syneresis in the treated group was higher than the control group. The pH, b values, total phenolic acid content, and DPPH free radical scavenging activity of mung bean starch gels also significantly increased with increasing ginkgo nut powder. In contrast, the L values and a values of mung bean starch gels significantly decreased with increasing ginkgo nut powder. In the texture profile analysis, the mung bean starch gels with 5% and 7% ginkgo nut powder showed significantly lower degrees of hardness, chewiness, and gumminess. On the other hand, cohesiveness was highest in the mung bean starch gels with 5% and 7% ginkgo nut powder. The consumer acceptability score for the mung bean starch gel prepared with 5% and 7% ginkgo nut powder ranked significantly higher than the other groups in flavor and taste. Overall, these results suggest that ginkgo nut powder is a good ingredient for increasing the consumer acceptability and functionality of mung bean starch gel.

아로니아 분말 첨가가 돈육 패티의 항산화 활성과 품질 특성에 미치는 영향

김명현,주신윤,최해연,Kim, Myung-Hyun,Joo, Shin-Youn,Choi, Hae-Yeon 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.1

This study was performed to evaluate the effects of adding aronia powder on the antioxidant activities and physicochemical properties of pork patties. The patties were prepared by adding 0%, 1%, 2%, and 3% of aronia powder. Water and ethanol were used to extract the antioxidant compounds from aronia. Total phenolic compounds of the water and ethanol extract of aronia were 164.55 mg/g and 221.08 mg/g, respectively. The total phenol contents and DPPH free radical scavenging activity of patties were significantly increased with the increasing amount of aronia powder. Moisture content in control group was 60.61%, and it was significantly different from the aronia powder groups. The cooking loss rate and reduction ratio significantly decreased with the increasing amount of aronia powder. The hardness, chewiness, and gumminess of the control group were lower than those of the treatment group. In the sensory evaluation, the addition of 1% aronia received the best score in appearance, color, and overall preference. We suggest that aronia powder may be a useful ingredient in pork patties to improve the quality characteristics and antioxidant potential.

아로니아(Aronia melancocarpa) 착즙액 첨가 젤리의 품질특성

주신윤,류혜숙,최해연,Joo, Shin-Youn,Ryu, Hye-Sook,Choi, Hae-Yeon 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.4

This study was carried out to investigate quality characteristics of jelly added with aronia juices. Aronia juices were incorporated into jelly at 0%, 10%, 20%, 30%, 40% and 50%. The total phenolic content, anthocyanin content and DPPH free radical scavenging activity of jelly increased with each increase of aronia juice contents (p<0.05). The moisture content and pH of jelly decreased, but soluble soild contents and the total acidity of the jelly increased significantly with each increased level of aronia juices (p<0.05). As the content of aronia juices increased, L values decreased while a and b value increased (p<0.05). Texture analysis showed that the mechanical properties of the jelly decreased with increased level of aronia juices. Consumer acceptability showed that aronia juices groups of 30% and 40% scored higher in terms of overall preference, color, and flavor compared to the other groups (p<0.05). Characteristic intensity rating of aronia jelly showed that as more aronia juices was added, it began to intensify its purple color as well as its sour taste (p<0.05). Judging from the results, it can be concluded that the addition of aronia juices to jelly in processing can enhance the preference, antioxidant compounds, and DPPH free radical scavenging activity of the jelly.

함초(Salicornia herbacea L.)분말을 첨가한 돈육패티의 항산화활성 및 품질특성

주신윤(Shin Youn Joo),최해연(Hae Yeon Choi) 한국식품영양과학회 2014 한국식품영양과학회지 Vol.43 No.8

본 연구에서는 함초의 우수한 기능성을 육제품에 활용하기 위한 기초 자료를 얻기 위해 0, 1, 2, 3%의 함초분말 첨가가 돈육패티의 항산화활성 및 품질특성에 미치는 영향을 살펴보았다. 함초분말을 패티에 첨가한 경우 시료의 첨가량에 비례하여 총 페놀화합물의 함량이 증가하였으며, DPPH 라디칼 소거능 또한 시료 첨가량에 따라 그 활성이 유의적으로 증가하는 결과를 나타내었다. 함초패티의 품질평가를 실시한 결과 패티의 pH는 시료 첨가량이 많아질수록 유의적으로 높게 측정되었으며, 함초분말 2% 첨가군에서 수분함량이 가장 높았고 가열손실률이 가장 낮게 나타났다(P<0.05). 색도의 측정에서 함초분말의 첨가량이 증가할수록 패티의 명도와 적색도가 감소하고 황색도가 증가하였다. 조직감 측정결과 함초분말의 첨가량에 따라 경도, 씹힘성, 검성이 감소하였으며, 응집성의 경우 대조군에서 가장 낮은 수치를 나타냈다. 소비자 기호도 검사 결과 전반적인 기호도, 외관, 색, 맛, 조직감 평가 항목에서 함초분말 1%와 2%를 첨가한 패티의 기호도가 다른 첨가구에 비해 높은 점수를 보여주었다. 함초패티의 특성강도 검사 결과 함초분말 첨가량이 증가함에 따라 함초 맛이 강해진다는 결과를 얻었으며, 패티의 다즙성, 이취, 짠맛에는 영향을 미치지 않았다. 이러한 결과로 보아 패티 제조 시 함초분말의 첨가는 패티의 기호도와 품질을 증가시키고 항산화활성을 증가시켜 패티의 가치를 높일수 있어 바람직할 것으로 사료되며, 패티 제조 시 기호도가 높고 항산화능이 좋았던 2% 함초분말을 첨가하는 것이 적합할 것으로 생각된다. This study investigated the effects of saltwort powder on the antioxidant activity and quality characteristics of patties added with saltwort powder. Patties were prepared with different amounts (0, 1, 2, and 3%) of saltwort powder. The total phenolic content, DPPH free radical scavenging activity, and pH of patties increased with increasing saltwort powder content (P<0.05). In particular, the moisture content and cooking loss of the group added with 2% saltwort powder were the highest and lowest, respectively (P<0.05). As the content of saltwort powder increased, L* and a* values decreased while b* value increased. Texture analysis showed that the hardness, chewiness, and gumminess of the control group were lower than those of the treated group (P<0.05). Consumer acceptability showed that 1% and 2% saltwort powder groups scored higher in terms of overall preference, appearance, color, taste, and texture compared to the other groups. Characteristic intensity rating of saltwort patties showed that as more saltwort powder was added, saltwort taste intensified; however, the increase did not affect juiciness, off flavor, or salty taste of the patties. Judging from the results, it was concluded that the addition of saltwort powder to patties in processing can enhance the preference, quality, and antioxidant activities of the patties, which elevates the value of patties.

도토리 분말을 첨가한 쿠키의 항산화활성 및 품질특성

주신윤 ( Shin Youn Joo ),김옥선 ( Ok Sun Kim ),전희경 ( Hee Kyung Jeon ),최해연 ( Hae Yeon Choi ) 한국식품조리과학회(구 한국조리과학회) 2013 한국식품조리과학회지 Vol.29 No.2

본 연구에서는 여러 가지 생리활성을 가지고 있는 도토리를 활용하고자 도토리 분말을 0, 0.5, 1, 3, 5% 첨가한 쿠키를 제조하여 쿠키의 항산화 활성을 입증하고 품질특성을 측정하였다. 도토리 분말의 총 페놀 화합물 함량은 38.29±1.24 ㎎ GAE/g로 나타났으며, DPPH 라디칼 소거능의 측정 결과 100㎍/㎖ 수준에서 95.33±0.81%로 높은 항산화 활성을 보였다. 도토리 분말을 쿠키에 첨가한 경우 시료의 첨가량에 비례하여 총 페놀 화합물의 함량이 증가하였으며, DPPH 라디칼 소거능 또한 도토리 분말의 첨가량에 따라 그 활성이 유의적으로 증가하는 결과를 나타내었다. 항산화 활성의 기능성과 함께 제품의 적합성 판단을 위해 도토리 분말과 쿠키의 품질평가를 실시한 결과 반죽의 pH는 도토리 분말 첨가량이 증가할 수록 낮게 나타났고, 쿠키의 수분함량은 시료 첨가량에 따라 높아졌다(p<0.001). 퍼짐성과 손실율의 측정 결과 시료간의 유의적인 차이가 없었으며 팽창률은 다소 감소하는 경향을 보였다. 쿠키의 색도는 도토리 분말 첨가량이 증가할수록 L값과 b값이 낮아지고, a값이 높아지는 유의적인 차이를 나타냈으며, 경도는 시료 첨가에 따라 다소 증가하는 경향을 나타내었다. 쿠키의 기호도 검사에서 3% 도토리 쿠키의 점수가 전 반적인 기호도, 외관, 향, 맛, 색의 항목에서 유의적으로 높았으며(p<0.05), 특성 강도 검사에서는 5% 도토리 쿠키의 떫은 맛과 삼킨 후의 느낌이 높게 나타났다(p<0.05). 느끼한 향의 강도는 5% 도토리 쿠키가 가장 약하다는 결과를 얻었다 (p<0.01). 이러한 결과로 보아 쿠키에 도토리 분말을 첨가하는 것은 쿠키의 기호도와 항산화 활성을 증가시켜 쿠키의 가치를 높일 수 있어 바람직할 것으로 사료되며, 쿠키 제조 시기호도가 가장 높고 항산화능이 좋았던 3% 도토리 분말을 첨가하는 것이 적합할 것으로 생각된다. This study was conducted to investigate the effects of acorn (fruits of Quercus species) powder on the antioxidant activity and quality characteristics of cookies. Cookies were prepared with different amounts (0, 0.5, 1, 3 and 5% to the flour quantity) of acorn powder. The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenolic acid content in acorn powder and cookies. For analyzing quality characteristics, bulk density, pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations were measured. The moisture contents, a values, total phenolic acid content and DPPH free radical scavenging activity of cookies significantly increased with increasing acorn powder (p<0.001), while the pH of the dough, L values and b values of the cookies significantly decreased with increasing acorn powder (p<0.001). The consumer acceptability score for the 3% acorn cookie groups ranked significantly (p<0.05) higher than the other groups in overall preference, appearance, flavor, taste and color. From these results, we suggest that acorn is a good ingredient for increasing the consumer acceptability and the functionality of cookie