새송이버섯 분말을 첨가한 만두피의 품질 특성

강복희(Bok-Hee Kang),신은정(Eun-Jeong Shin),이상한(Sang-Han Lee),이동선(Dong-Sun Lee),허상선(Sang-Sun Hur),김성호(Seong-Ho Kim),손석민(Seok-Min Son),이진만(Jin-Man Lee) 한국식품영양과학회 2011 한국식품영양과학회지 Vol.40 No.4

본 연구에서는 버섯을 이용한 다양한 가공제품의 개발 및 버섯의 활용성 증대의 일환으로 새송이버섯 분말 첨가에 따른 만두피의 품질특성에 대하여 알아보았다. 새송이버섯 분말을 2%, 4%, 6%로 함량을 달리하여 만두피를 제조하여 품질특성을 조사한 결과, 조리 후의 중량 및 만두피의 부피는 새송이버섯 분말 첨가 시 증가하였다. 수분흡수율은 유의적인 차이는 없었으며, 조리후의 탁도는 유의적으로 증가하였다. 분말첨가량이 증가할수록 L값은 감소하였으며 a값은 증가하였고, b값은 6% 첨가구가 가장 높게 나타났다. 조직감을 조사한 결과, 경도는 분말 첨가구에 비해 대조구가 높게 나타났다. 부착성은 분말첨가구가 대조구에 비해 증가하는 경향을 보였으며, 탄력성은 대조구와 비교하여 분말 2% 첨가 시까지는 차이를 나타내지 않다가 4% 이상 첨가 시탄력성이 낮아지는 것으로 나타났다. 씹힙성과 검성은 분말첨가량이 증가할수록 감소하는 것으로 나타났으며, 응집성은 2%, 4% 첨가구는 대조구와 차이를 나타내지 않았으나 새송이버섯 분말 6% 첨가 시 유의적으로 감소하였다. 관능적 특성 조사결과 분말 6% 이상 첨가 시 색깔 특성이 저하되는 것으로 나타났으며, 만두피의 향미, 맛, 매끄러운 정도, 촉촉한 정도, 치아에 달라붙는 정도는 새송이 분말 첨가에 의해 차이를 나타내지 않았다. 씹힙성은 대조구에 비해 분말첨가구에서 기호도가 높게 나타났으나 첨가량에 따른 유의적인 차이는 없었다. 새송이버섯 분말을 이용한 만두피의 제조 시에는 새송이 버섯 분말의 첨가량을 4%까지 첨가할 경우 만두피의 품질에 크게 영향을 미치지 않으면서 전반적인 기호도 면에서 우수한 만두피를 제조할 수 있을 것으로 생각된다. This study was conducted to investigate the quality characteristics of dumpling shells with added Pleurotus eryngii powder (PP) (2%, 4%, 6%). The weight after cooking and volume of the dumpling shells increased with the addition of PP. The water absorption of the dumpling shells was not significantly different by the addition of PP. Turbidity after cooking increased and hardness decreased by adding PP. The L value after cooking decreased with the addition of PP, and the b value was highest when the content of PP was 6%. Adhesiveness increased by adding PP and springiness decreased when PP content was above 4%. Chewiness and gumminess decreased by adding the powder. There were no differences among the control, 2%, and 4% samples in cohesiveness values, but cohesiveness significantly decreased with the addition of 6% of powder. Color characteristics showed low values when PP was added at more than 6% according to sensory characteristics tests. No significant differences were found in flavor, taste, smoothness, moisture, or adhesiveness of the dumpling shells after cooking according to additions of PP. Chewiness was higher by adding PP compared to the control, but no significant differences were found by additions of PP.

곶감으로부터의 오염미생물 분리 및 동정

강복희 ( Bok Hee Kang ),조미영 ( Mi Young Jo ),허상선 ( Sang Sun Hur ),신기선 ( Kee Sun Shin ),이동선 ( Dong Sun Lee ),이상한 ( Sang Han Lee ),이진만 ( Jin Man Lee ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2012 한국식품저장유통학회지 Vol.19 No.6

상주 지역 곶감의 제조 및 저장 중의 품질열화를 방지하기 위한 기초 연구로서 상주 곶감으로부터 오염균을 분리하여 동정을 실시하였다. 7종의 배지를 사용하여 곶감으로부터 오염균을 분리한 결과 배지 종류별로 오염균수가 5.18×10(2)~2.31×10(4) CFU/g으로 나타났다. 곰팡이에 의해 오염된 곶감의 경우 배지 종류에 따라 요염균수가 1.17×10(6)~1.68×10(7)CFU/g으로 나타났다. 곶감의 주요 오염균을 조사하기 위해 우점종으로 존재하는 균수를 확인한 결과 분리된 3종의 곰팡이 중에서 푸른 곰팡이 K2-1이 가장 많은 비율을 차지하여 곶감 오염에 있어 주요 원인균으로 판단하였다. 다음으로 크림색 효모와 연보라색 효모가 많이 상재하고 있는 것으로 나타났다. 분리한 15종의 균주 중 주요오염 원인균으로 판단되는 푸른 곰팡이 K2-1에 대한 균주동정을 실시한 결과 penicillium sp.으로 동정되었으며, 곰팡이 K-1과 K-3는 각각 Caldosporium sp.와 Aspergillus sp.으로 동정되었다. In this study, we isolated microorganisms from dried persimmon in Sangju and obtained 15 strains of microorganisms as the basic research to prevent the quality changes during drying and storage of dried persimmon. Contaminated microorganisms were separated using seven species of medium. Viable cell counts of dried persimmon from Sangju was 5.18×102∼1.68×107 CFU/g. Green mold K2-1 accounted for the highest percentage in the contaminated dried persimmons and identified as a major causative microorganism. Light violet and creamy yeasts were the second largest contaminated microorganisms. Green mold K2-1 strain was identified as Penicillium sp. and fungus K-1 and K-3 were identified as Caldosporium sp. and Aspergillus sp.

사과식초 제조를 위한 사과주스의 초산발효 최적화

강복희 ( Bok Hee Kang ),신은정 ( Eun Jeong Shin ),이상한 ( Sang Han Lee ),이동선 ( Dong Sun Lee ),허상선 ( Sang Sun Hur ),신기선 ( Kee Sun Shin ),김성호 ( Seong Ho Kim ),손석민 ( Seok Min Son ),이진만 ( Jin Man Lee ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2011 한국식품저장유통학회지 Vol.18 No.6

This study was conducted to determine the acetic-acid fermentation properties of apple juice (initial alcohol content, apple juice concentration, acetic-acid content, and inoculum size) in flask scale. At the acetic-acid fermentation of apple juice with 3, 5, 7, and 9% initial alcohol content, the maximum acidity after 10-day fermentation was 5.88% when the initial alcohol content was 5%. The acetic-acid fermentation did not proceed normally when the initial alcohol content was 9%. When the initial Brix was 1°, the acidity gradually increased, and the acidity after 12-day acetic-acid fermentation was 4.48%. Above 4% acidity was attained faster when the apple juice concentration was 5 and 10 ˚Brix than when it was 1 and 14 ˚Brix. When the initial acidity was 1% or above (0.3, 0.5, 1.0, and 2.0%), the acetic-acid fermentation proceeded normally. The acetic-acid fermentation also proceeded normally when the inoculum sizes were 10 and 15%, and the acidity after eight-day acetic-acid fermentation was 5.60 and 6.05%, respectively. Therefore, the following were considered the optimal acetic-acid fermentation conditions for apple cider vinegar: 5% initial alcohol content, 5 ˚Brix or above apple juice concentration, 1.0% or above initial acidity, and 10% or above inoculum size. Apple cider vinegar with above 5% acidity can be produced within 48 h under the following acetic-acid fermentation conditions: 7% initial alcohol content, about1% initial acidity, and 10% inoculum volume at 30℃, 30 rpm, and 1.0 vvm, using 14 ˚Brix apple juice in a mini-jar fermentor as a pre-step for industrial-scale adaptation.

눈꽃동충하초의 배양적 특성

강복희 ( Bok Hee Kang ),이상한 ( Sang Han Lee ),허상선 ( Sang Sun Hur ),신용규 ( Yong Kyu Shin ),이동선 ( Dong Sun Lee ),장홍배 ( Hung Bae Chang ),송봉준 ( Bong Jun Song ),이진만 ( Jin Man Lee ) 한국식품저장유통학회 2010 한국식품저장유통학회지 Vol.17 No.3

뇌졸중 후 편마비 환자의 가족지지와 일상생활동작 수행과의 관계분석

강복희(Kang Bok-Hee) 한국재활간호학회 2000 재활간호학회지 Vol.3 No.1

츄산균을 이횽한 발효인삼의 ginsenoside 유도체 및 품질특성

강복희 ( Bok Hee Kang ),이군재 ( Kun Jae Lee ),허상선 ( Sang Sun Hur ),이동선 ( Dong Sun Lee ),이상한 ( Sang Han Lee ),신기선 ( Ki Sun Shin ),이진만 ( Jin Man Lee ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2013 한국식품저장유통학회지 Vol.20 No.4

본 연구에서는 β-glueosidase 활성이 있는 유산균주를 이용하여 발효인삼의 ginsenoside 유용 유도체의 전환 검토 및 품질특성 알아보고자 하였다. β-glucosidase 활성 유산균주를 검색하여 인삼 및 홍삼 발효에 따른 TLC 패턴, GINSENOSIDE 함량 변화, 총 페놀성 화합물 함량, 전자공여능 및 총당 함량을 분석하였다. 37℃에서 65시간 발효 후 Rg2r, Rh2s, Rh2r은 모두 불검출되었으며, 인삼 및 홍삼 추출물 발효에서 발효전과 비교하여 Rgl, Re는 감소한 반면, Rh1, Rg2s, Rd, Rg3r, Rg3s는 발효 후 모두 증가한 것으로 나타났다. 홍삼에서 대표적인 성분으로 알려져 있는 Rg3의 경우 홍삼액 발효전 104.56 ㅁ㎍/mL에서 발효 후 균주 종류에 따라 114.83~131.68㎍/mL으로 증가하였다. 7일간 발효 후 홍삼액의 총 페놀성 화합물 및 전자공여능은 일부 균주에서는 발효전과 비교하여 감소하다가 다시 증가하는 경향을 나타내기도 하였으나, 발효가 0~7일차까지 진행됨에 따라 전반적으로 약간 감소되는 경향을 나타내었다. 전자공여능은 인삼 추출물 발효액은 발효 후 균주 종류에 따라 증가하는 경향을 보였으나, 홍삼 추출액은 발효 후 낮아지는 경향을 보였다. 인삼 및 홍삼 추출액을 첨가하여 유산균주별로 발효를 실시한 결과 총당 함량은 발효에 따라 감소하는 것으로 나타났다. This study was done in order to investigate the bioconversion of ginsenoside, as well as the quality characteristics of fermented ginseng, by using lactic acid bacteria Qualify characteristics such as the thin layer chromatography(TLC) pattern, ginseosides, total phenolic content, electron donating ability, and total sugar of fermenting ginseng and red ginseng were analyzed The ginsenoside Rg2r, Rh2s and Rh2r of the fermented ginseng and red ginseng for 65 hours at a temperature of 37℃ were not detected The ginsenoside Rg1 and Re contents have decreased, while the Rill, Rg2s, Rd, Rg3r, and Rg3s have increased due to fermentation. The ginsenoside Rg3 of the fermented red ginseng has increased and the contents were 114.83-131.68 ㎍/mL (control 104.56 ㎍/mL). The total phenolic content and electron donating ability of the red ginseng have totally decreased after 7 days of fermentation. The total phenolic contents of the fermented ginseng and red ginseng with different lactic acid bacteria did 1I0t show any tendency as different strains. The electron donating ability of the fermented ginseng has increased; however, the electron donating ability of the red ginseng has decreased. The total sugars of the fermented ginseng and red ginseng with different lactic acid bacteria have also decreased.

반응표면분석을 이용한 송이버섯 열수추출조건의 최적화

강복희(Bok-Hee Kang),이진만(Jin-Man Lee),김유경(Yoo Kyeong Kim) 한국식품영양과학회 2010 한국식품영양과학회지 Vol.39 No.8

송이버섯의 최적 추출조건 예측을 위해 추출온도(60, 70, 80, 90, 100℃), 추출시간(1, 2, 3, 4, 5 hr) 및 시료에 대한 용매비(10, 20, 30, 40, 50 mL/g)를 독립변수로 하여 중심합성계획에 따라 16구간의 열수추출조건을 설정하였다. 각 추출물에 대한 이화학적 특성으로 가용성 고형분 함량, 총 페놀성 화합물 함량, 전자공여능, 아질산염 소거능 및 환원당함량을 조사하였다. 각 특성에 대하여 SAS program을 이용하여 회귀분석 후 최적 추출조건의 예측과 반응표면에 의한 추출특성을 모니터링하였다. 가용성 고형분 함량, 전자공여능 및 아질산염 소거능은 시료에 대한 용매비에 영향을 많이 받고 있는 것으로 나타났으며, 총 페놀성 화합물 및 환원당함량은 추출온도 및 시료에 대한 용매비의 영향을 모두 많이 받고 있는 것으로 나타났다. 송이버섯의 효율적인 추출을 위하여 열수에서 추출특성을 분석한 결과 가용성 고형분 함량의 최적 추출조건은 추출온도 83.48℃, 추출시간 3.44 hr 및 시료에 대한 용매비는 42.83 mL/g이었으며, 총 페놀성화합물 함량에 대한 최적추출조건은 추출온도 78.85℃, 추출시간 3.33 hr 및 시료에 대한 용매비는 34.84 mL/g이었다. 전자공여능에 대한 최적조건은 추출온도 91.00℃, 추출시간 1.62 hr 및 시료에 대한 용매비는 39.42 mL/g 등으로 각각 나타났다. 각 변수에 대한 회귀식을 도출하여 송이버섯의 이화학적 특성에 대한 최적추출조건을 중첩(superimposing)한 결과 추출조건의 범위는 추출온도 70~90℃, 추출시간 2~4 hr, 시료에 대한 용매비 30~50 mL/g으로 각각 예측되었다. This study was performed to establish optimum extraction condition of Tricholoma matsutake. A central composite design was applied to investigate the effects of independent variables, extraction temperature (X₁), extraction time (X₂) and water per sample (X₃) on dependent variables such as soluble solids contents (Y₁), total phenolics contents (Y₂), reducing sugar contents (Y₃), electron donating ability (Y₄) and nitrite scavenging ability (Y?). The optimum extraction conditions were predicted and monitored by response surface methodology using SAS program based regression analysis. Soluble solids content, electron donating ability and nitrite scavenging ability were highly affected by water per sample. However, the contents of total phenolics and reducing sugar were affected by water per sample and extraction temperature as well. The optimum extraction conditions for soluble solids were 34.84 mL/g (water/sample) at 78.85℃, for 3.33 hr. In contrast, the optimum extraction conditions of electron donating ability were temperature of 91.00℃, time of 1.62 hr and water per sample of 39.42 mL/g. Taken together, the optimum ranges for hot water extraction of Tricholoma matsutake were 70~90℃, 2~4 hr and 30~50 mL/g.

공유형 미용실의 인식이 근무환경과 이직의도에 미치는 영향

강복희(Bok-Hui Kang),문소희(So-Hee Moon),이재숙(Jae-Sook Lee) 한국인체미용예술학회 2021 한국인체미용예술학회지 Vol.22 No.1

Recently, a new service type ‘shared beauty salon’ has emerged in domestic beauty salons. A shared beauty salon refers to a shared service in which an owner operates a beauty salon and leases space and facilities to hairdressers. Under this new service, multiple hairstylists share the space and use hairdressing facilities by paying a rent. This study attempted to investigate the awareness and perception of the newly rising shared beauty salon against hairdressers and examine a plan for such shared beauty salons to grow in domestic hairdressing industry. Based on the results of the questionnaire survey and previous studies, a way to check the growth potential of a shared beauty salon was examined. In other words, it is needed to develop an effective marketing strategy which can improve the awareness of a shared beauty salon and improve laws and regulations to maintain cooperatives after listing hairdressers as members for the purpose of keeping the cooperatives. In addition, it is desirable to provide a matching service which connects people who is intended to join a shared beauty salon and help hairdressers seeking a shared a beauty salon and salon owners get a job or hairdresser more easily for further growth and development of a shared beauty salon. This study investigated hairdressers’ awareness and perception of a shared beauty salon which has been rising in domestic cosmetology industry and search for a way for such shared beauty salon to grow in domestic market. It is anticipated that the study results would set a new direction for cosmetology and derive assignments under current circumstances where cosmetology industry has rapidly expanded after examining the job characteristics and growth potential of a shared beauty salon and hairdressers’ perception.

남자 간호대학생의 성역할 갈등이 간호전문직관에 미치는 영향

정추영,서영숙,강복희,조은하,Jeong, Chu-young,Seo, Young-sook,Kang, Bok-Hee,Cho, Eun-ha 한국임상보건과학회 2019 한국임상보건과학회지 Vol.7 No.1

Purpose: The purpose of this study was to identify the effects of the gender role conflict on nursing professionalism in male nursing college students. Method: The subjects were 113 male college students in D and J city. The data were collected from April 24 to May 3, in 2017 using a structured questionnaire. The data were analyzed using the SPSS WIN 24.0 program. For data analysis, independent t-test, One-way ANOVA, Pearson's correlation coefficient and multiple linear regression analysis were carried out. Results: The results are follows. First, the individual characteristics in gender role conflict were significantly different in motivation(F=2.62, p=0.028) and the entering college decision(F=3.14, p=0.028), and nursing professionalism were significantly different in the entering college decision(F=4.34, p=0.006). Second, a negative relationship was observed between the gender role conflict and nursing professionalism(r=-.287, p=<0.01). The success, power and competition(${\beta}=0.19$, p<0.05) and male superiority(${\beta}=-0.47$, p<0.001) were found to influence nursing professionalism. Conclusion: These results highlight the need to develop educational intervention to lower the superiority of the male and to encourager success, power and competition of male nursing college students.

미혼 대학생의 자아정체감, 가족건강성 및 결혼관련 미디어 노출이 결혼관에 미치는 영향

서영숙,정추영,강복희,조은하,Seo, Young-sook,Jeong, Chu-young,Kang, Bok-Hee,Cho, Eun-ha 한국임상보건과학회 2019 한국임상보건과학회지 Vol.7 No.1

Purpose: This study is basic data that I can provide the guidelines in order to the single man and women of the college students have positive the marital consciousness. Method: The subjects were 180 people as single man and women recruited from 3 college located in B city. Data were collected using structured questionnaire, and analyzed with the PASW 21.0 program. Results: The result to implement stepwise regression analysis is that the media perception from the woman and family strength are affected the significant influence(p=.007, p=.015) and explanation powers were 21.2%. The ego-identity from the man is affected the significant influence and $R^2$ were 10.9%. When looking through this results of the research, the man can be affected by the internal factor and the women can know to be influenced by the external factor. Conclusion: Accordingly, through the sex custom education the man decide to family strength, the women strengthens the factor which is internal than the external factor and it is positive, it is effective to form the outlook on marriage.