여성의 연령에 따른 Bakery 이용실태에 관한 연구

김원모(Weon Mo Kim),이윤신(Yoon Shin Lee) 한국조리학회 2002 한국조리학회지 Vol.8 No.2

찰흑미분 첨가 식빵의 저장기간별 이화학적 특성 변화

김원모(Weon Mo Kim),이윤신(Yoon Shin Lee) 한국조리학회 2011 한국조리학회지 Vol.17 No.1

To analyze the quality characteristics of loaf bread added with waxy black rice flour by its storage period, this study stored loaf bread made of wheat flour added with 10%, 20%, 30% and 40% of waxy black rice flour for 4 days while measuring water activity, pH, chromaticity and texture. The results of the study are as follows. Based on the results of measurements of water activity of loaf bread added with waxy black rice flour by storage period, the control group and the groups added with 10% and 20% of waxy black rice flour showed significantly low water activity from the 3rd day of storage and the groups added with 30% and 40% of waxy black rice flour from the 2nd day of storage. As for pH changes over the storage period, only the group added with 40% of waxy black rice flour showed significant pH decreases from the 3rd day of storage while the control group and the groups added with 10% and 30% of waxy black rice flour showed significant pH decreases from the 2nd day of storage. As for the pH of each group of loaf bread by storage days, the loaf bread added with 40% of waxy black rice flour showed significantly higher pH compared to the control group. Brightness decreased significantly from the 2nd day of storage and the yellowness from the 3rd day of storage. As for chromaticity changes by storage days, as the amount of added waxy black rice flour increased, L values and b values decreased while redness values significantly increased. Over the storage period, hardness, gumminess and chewiness increased and the waxy black rice flour added groups showed lower increase rates compared to the control group. Especially, the groups added with 30% and 40% of waxy black rice flour showed low hardness changes. Springiness level was decreased as the addition rate of waxy black rice flour was increased, and the group added with 40% of waxy balck rice flour showed the lowest springiness level. It also showed lower cohesiveness up to the 3rd day of storage compared to the day of manufacturing. Therefore, it could be seen that the loaf bread made from wheat flour added with 30% of waxy black rice flour showed better quality feature until the 3rd day of storage than the other experimental groups.

병아리콩 분말 함량을 달리하여 제조한 글루텐프리 쌀빵의 물리적 특성

김원모(Weon-Mo Kim),윤기홍(Ki-Hong Yoon),이규희(Gyu-Hee Lee) 한국식품영양과학회 2021 한국식품영양과학회지 Vol.50 No.6

쌀 분말과 가공쌀 분말만을 이용하여 제조한 글루텐프리 쌀빵에 병아리콩 분말(chickpea flour, CPF)을 첨가하여 영양을 강화하고, 글루텐프리 쌀빵의 물성 개선 효과 가능성을 확인하고자 본 실험을 실시하였다. 병아리콩 분말 첨가량을 달리한 글루텐프리 쌀빵은 쌀 분말 3, 6, 9, 12%를 병아리콩 분말로 대체하여 제조하였으며, 제빵적성과 저장기간에 수분함량 및 물성의 변화를 측정하여 비교하였고 결과값을 주성분 분석(principal component analysis, PCA)하여 plot으로 표시하였다. 제빵적성 분석 결과에서 병아리콩 분말을 첨가하지 않은 글루텐프리 쌀빵의 부피와 비용적은 병아리콩 분말을 3% 첨가하였을 때와 유의차를 나타내지 않았다. 저장기간 과정 중 변화를 측정한 결과에서 병아리콩 분말함량의 증가에 따라 수분함량은 증가하는 경향을 보였으나 유의차를 나타내지는 않았으며, 저장기간에 따라서는 모든 처리구에서 통계적으로 차이를 나타내고(P<0.05) 줄어드는 경향을 나타냈다. 바람직한 제빵적성을 나타내는 응집성은 병아리콩 분말 첨가량이 증가할수록 감소하는 경향을 나타내었으나 0%와 3% CPF 사이에는 유의차가 없었다. 저장기간에 따른 응집성의 변화는 저장기간이 증가할수록 감소하는 경향을 나타내었으며, 감소에 대한 경향은 0%와 3% CPF 사이 통계적으로 유사한 경향을 나타내었다. 바람직하지 못한 제빵적성을 나타내는 경도는 병아리콩 분말 함량이 증가할수록 증가하는 경향을 나타내었으며 저장기간에는 증가하는 경향을 나타내었다. 병아리콩 분말 첨가량을 달리한 글루텐프리 쌀빵의 저장과정 중 물리적 특성의 변화를 주성분 분석한 결과 PC1에 대한 variance proportion은 0.697이었고 PC2에 대한 variance proportion은 0.263이었다. PCA plot에서 1사분면에 속하는 특성은 바람직한 제빵적성을 나타내는 탄력성, 응집성 등으로, 이에 해당하는 제품으로는 0% CPF-0 day, 3% CPF-0 day, 6% CPF-0day, 9% CPF-0 day 제품 등이 있었다. 4사분면은 특별한 특성을 나타내지 않았으나 이에 속하는 제품으로는 0% CPF-1 day, 0% CPF-2 day, 0% CPF-3 day, 3% CPF-1 day, 3% CPF-2 day 등이 있었다. PCA 분석 결과 저장기간에 따라 0%와 3% CPF의 특징은 유사한 것을 알 수 있었다. 결론적으로 쌀 분말과 가공쌀 분말을 이용하여 글루텐프리 쌀빵을 제조하였을 때 병아리콩 분말의 첨가량을 달리하여 제빵 특성을 확인한 결과, 병아리콩 분말을 3%까지 첨가하는 것이 바람직함을 알 수 있었다. This study was conducted to enhance the nutrition of gluten-free rice bread prepared using rice powder and processed rice powder by supplementing with chickpea flour (CPF), and to confirm improvement in the properties of the final product. Gluten-free rice bread was prepared by replacing 3, 6, 9, and 12% of the rice powder with chickpea flour, and changes in the properties during baking and storage were measured and compared. The values were plotted using the principal component analysis (PCA). Baking aptitude analysis revealed no significant difference in the volume and specific volume of gluten-free rice bread without chickpea flour (0%) and supplementation with 3% chickpea flour. Assessing for alterations during the storage period revealed decreased cohesiveness with increasing chickpea flour supplementation; however, no significant difference was observed between 0% and 3% CPF. The principal component analysis of the change in physical properties during storage of gluten-free rice bread with different CPF supplementations revealed a variance proportion of 0.697 to PC1, and 0.263 to PC2. Moreover, no differences were obtained in the characteristics of 0% and 3% CPF during the storage period. In conclusion, supplementation with 3% chickpea flour is determined to be optimal for the preparation of gluten-free rice bread using rice flour and processed rice flour.

찰흑미를 첨가한 식빵의 항산화성에 관한 연구

김원모(Weon Mo Kim),이윤신(Yoon Shin Lee) 한국조리학회 2007 한국조리학회지 Vol.13 No.4

연구논문 : 반응표면분석법을 이용한 우엉가루와 올리고당 첨가 머핀의 제조 조건 최적화

김미경 ( Mi Kyung Kim ),김원모 ( Weon Mo Kim ),이혜정 ( Hey Joeng Lee ),최은영 ( Eun Young Choi ) 한국식품조리과학회(구.한국조리과학회) 2010 한국식품조리과학회지 Vol.26 No.5

효과적인 조리실습을 위한 학습모델에 관한 연구

김태형(Tae Hyong Kim),김원모(Weon Mo Kim) 한국조리학회 2005 한국조리학회지 Vol.11 No.1

This study aims to develop the learning model for efficient culinary practice. Today, the environment of culinary education has an oversupply of cooks who graduated from a lot of culinary schools. From now on, we should consider the quality than the quantity of culinary education. For improving the quality of culinary education, we have to study the learning model for efficient culinary practice. The learning model for culinary practice is based on the educational psychology and the study theories. For achieving the goal of this research, the educational psychology and learning theories need to be adopted to the teaching skill of culinary practice. It should play a very important role in improving the quality of culinary teaching skill in school. But this study has some limitations in this respect, because of being lack of professional studies and data for the educational psychology and leaning theories in the culinary practice part. The next study is needed the significantly adapting result of educational theories in culinary school.

계란흰자를 대체한 병아리콩 수용액 함량을 달리하여 제조한 쌀머핀의 특성

윤기홍(Ki-Hong Yoon),김원모(Weon-Mo Kim),이규희(Gyu-Hee Lee) 한국식품영양과학회 2021 한국식품영양과학회지 Vol.50 No.11

식물성 단백질의 관심과 비건 인구의 증가 추세를 고려하여 계란흰자를 대체하여 병아리콩 수용액을 이용한 쌀머핀 제조 가능성을 확인하기 위하여 본 실험을 진행하였다. 처리구는 쌀 분말과 계란흰자를 이용하여 제조한 머핀(ER), 밀가루와 계란흰자를 이용하여 제조한 머핀(EWW), 계란흰자를 대체하기 위해 사용된 병아리콩 수용액 양을 달리하여 제조한 머핀들(CAS 80, CAS85, CAS90, CAS95, CAS100)이 있다. 계란흰자의 거품 형성능을 대체하기 위해 병아리콩 수용액을 거품기를 이용하여 거품을 제조하였을 때 병아리콩 수용액의 거품 형성능은 아주 우수함을 알 수 있었다. 외관에서는 계란흰자 80%에 해당하는 양을 병아리콩 수용액으로 대체하여 제조한 글루텐프리 쌀머핀(CAS80)과 CAS85가 ER과 유사하였다. 계란흰자를 대체한 병아리콩 수용액의 양을 달리하여 제조한 쌀머핀의 rheology 분석 결과, 탄력성(springiness)에서 ER은 CAS85와 CAS90 사이 값을 나타내었으며, CAS 사이에서는 병아리콩 수용액 첨가량이 증가할수록 높은 탄력성을 나타내었다. 경도(hardness)는 ER과 CAS 사이에는 통계적 유의차가 없었다. 계란흰자를 대체한 병아리콩 수용액 첨가량을 달리하여 제조한 쌀머핀들은 다차원척도법(multidimensional scaling, MDS)으로 처리 간 유클리디안 거리를 통하여 유사성을 분석하였다. MDS 분석 결과 선형적합도에 대한 R2값은 0.9842로 선형 분석의 적합도가 높았다. MDS의 유클리디안 거리 위치도(position diagram of euclidean distance model)에서 처리들은 세 개의 그룹으로 분류되었으며, 분류 A에 속한 처리구로는 EWW 그룹, 분류 B에 속한 처리구로는 CAS 90, CAS95, CAS100 그룹, 분류 C에 속하는 처리구로는 ER, CAS80, CAS85 그룹으로 분류할 수 있어 ER, CAS80과 CAS85는 유사한 특성을 갖는 것을 알 수 있었다. 결론적으로 계란흰자를 대체한 병아리콩 수용액을 달리하여 제조한 쌀머핀 제조 방법으로 CAS 80 또는 CAS85를 선택한다면 계란흰자 없는 쌀머핀 제조가 가능할 것으로 판단된다. This study sought to confirm the feasibility of manufacturing rice muffins using a chickpea aqueous solution instead of egg whites. A comparison was carried out between muffins made with rice powder and egg whites (ER), muffins made with flour and egg whites (EWW), and muffins made by using various amounts of chickpea aqueous solution (CAS) as a replacement for egg whites. The results showed that in comparison with the foam-forming ability of egg whites, the foaming ability of the chickpea aqueous solution was very good when the foam was created using a whisk. The rice muffins prepared by using 80% (CAS80) and 85% (CAS85) of the egg whites with aqueous chickpea solution were similar in appearance to ER. The rheology results showed that ER had a springiness (elasticity) value between CAS85 and CAS90. There was no statistically significant difference in hardness between ER and CAS. The similarity of rice muffins made by varying the amount of chickpea aqueous solution instead of the egg whites was analyzed through the Euclidean distance between treatments by multidimensional scaling (MDS). In the MDS analysis, the R2 value for the linear fit was 0.9842, indicating a high fit for the linear analysis. The samples were classified into three classes in the position diagram of the Euclidean distance model of the MDS. The EWW group was the treatment group in class A, and the CAS90, CAS95, CAS100 groups were in class B. Class C comprised the ER, CAS80, and CAS85 groups. Thus, it was found that ER, CAS80, and CAS85 had similar characteristics. In conclusion, it is possible to prepare rice muffins by using a 80 and 85% chickpea aqueous solution instead of egg whites (CAS80 and CAS85). The muffins prepared in this manner have characteristics similar to those prepared using rice powder and egg whites.

함초 분말을 첨가한 식빵의 품질 특성

이윤신(Yoon-Shin Lee),홍금주(Geum-ju Hong),김원모(Weon-Mo Kim),신미경(Mi-Kyung Shin) 동아시아식생활학회 2010 동아시아식생활학회지 Vol.20 No.5