메밀싹가루 첨가량에 따른 국수의 품질 특성

김윤선,한삭명,김종군,이영종,강일준,Kim Youn-Sun,Han Sag-Myung,Kim Chong-Kun,Lee Young-Jong,Kang Il-Jun 동아시아식생활학회 2005 동아시아식생활학회지 Vol.15 No.4

This study was performed to provide basic data that will predict the usefulness of buckwheat sprout as food materials. The quality characteristics of noodles prepared with buckwheat sprout powder were investigated The buckwheat sprout powder was added to the noodles in 0, 2, 4, 6, and $8\%$ in proportion to the weight of wheat flour, respectively. The added amounts of buckwheat sprout powder did not affect the volume of the noodles. The weight of noodles was decreased, whereas tumidity of the soup after cooking the noodles was increased with the increment of the amount of added buckwheat sprout powder. The color of powder mixture, wet noodles, and cooked noodles was changed by the addition of buckwheat sprout powder. Lightness(L) was decreased, whereas yellowness(b) and redness(a) increased as the amount of buckwheat sprout powder increased. In the texture analysis, hardness and chewiness of wet noodles were increased significantly by the addition of buckwheat sprout powder. Hardness, chewiness, and gumminess increased significantly in the cooked noodles with more than $6\%$ substitution of buckwheat sprout powder. Other textural properties did not show any significant changes. The results of sensory evaluation revealed that the overall preference of noodles with 2 to $4\%$ substitution of buckwheat sprout powder was better than other sample groups. Therefore, the appropriate amount of addition for the buckwheat sprout noodles was 2 to $4\%$ buckwheat sprout powder in proportion to the weight of wheat flour.

메밀종자와 메밀나물의 화학적 성분비교

김윤선(Youn-Sun Kim),김종군(Jong-Goon Kim),이영숙(Young-Sook Lee),강일준(Il-Jun Kang) 한국식품영양과학회 2005 한국식품영양과학회지 Vol.34 No.1

메밀종자와 메밀나물의 영양성분 및 유용성분을 비교 분석하여, 식품개발 소재로서 메밀나물의 이용성을 증대시키는 기초자료로 삼고자 하였다. 메밀종자를 7일간 발아시켜 메밀나물을 수확한 후, 동결건조하여 분석용 시료로 사용하였다. 건물량 기준으로 메밀나물의 조단백, 조지방, 회분함량은 각각 20.8, 1.3 그리고 2.6%이었다. 메밀나물의 주된 아미노산은 glutamic acid(2,764 ㎎/100 g)와 aspartic acid (1,698 ㎎/100 g)이었다. 발아를 통해 tryptophan이 약 1.9배, alanine과 tyrosine이 약 1.8배, histidine이 약 1.7배정도 증가하는 것으로 나타났다. 메밀나물의 주된 지방산은 linoleic acid(45.9%)와 oleic acid(18.4%)이었다. 메밀종자가 발아되어 메밀나물로 성장하는 가운데 stearic acid(18 : 0)가 21%, oleic acid(18 : 1)가 약 50% 감소된 반면 linoleic acid(18 : 2)와 linolenic acid(18: 3) 가 각각 1.3배, 5.4배 증가하는 현상을 나타내었다. 메밀나물의 칼슘함량은 152.0 ㎎/100 g, 아연 9.9 ㎎/100 g, 마그네슘 485.0 ㎎/100 g, 철분 5.4 ㎎/100 g이었다. 메밀나물의 비타민 A, C and E 함량은 건물량 기준으로 각각 1,180 IU/100 g, 203 ㎎/100 g 그리고 32.1 ㎎/100 g이었다. 특히 α-tocopherol 함량은 메밀종자에 비해 27.5배나 높았다. 메밀나물의 rutin 함량은 343.67 ㎎/100g로 메밀종자보다 약 18배 많은 것으로 나타났다. The chemical components of buckwheat seed and sprout were compared for predicting the usefulness of buckwheat sprout as food materials. The buckwheat sprout was harvested and lyophilized after germination for 7 days. Crude protein, lipid and ash contents of buckwheat sprout were 20.8, 1.3 and 2.6% in dry basis, respectively. Major amino acids of buckwheat sprout were glutamic acid (2,764 ㎎/100 g) and aspartic acid (1,698 ㎎/100 g). The contents of tryptophan, alanine, tyrosine and histidine of buckwheat sprout were about 1.7 to 1.9 times higher than those of buckwheat seed. Major fatty acids of buckwheat sprout were linoleic acid (45.9%) and oleic acid (18.4%). The contents of stearic acid (18:0) and oleic acid (18:1) were decreased by about 21% and 50%, whereas those of linoleic acid (18:2) and linolenic acid (18:3) were increased by 1.3 and 5.4 times, respectively after germination for 7 days. The mineral contents of buckwheat sprout were 152.0 ㎎/100 g for Ca, 9.9 ㎎/100 g for Zn, 485.0 ㎎/100 g for ㎎ and 5.4 ㎎/100 g for Fe. Vitamin A, C and E contents of buckwheat sprout were 1,180 IU/100 g, 203 ㎎/100 g and 32.1 ㎎/100 g in dry basis, respectively. Especially, the content of α?tocopherol was increased by 27.5 times as compared to that of buckwheat seed. The rutin content of buckwheat sprout was 343.67 ㎎/100 g, which was about 18 times higher than that of buckwheat seed.

미용종사자에서 조직유효성과 고객지향성 및 이직의도 간 상호 영향 관계 -서울,경기지역 헤어뷰티샵을 중심으로-

김윤선 ( Youn Sun Kim ),박은준 ( En Jun Park ) 대한미용학회(구 대한미용과학회) 2016 대한미용학회지 Vol.12 No.2

Beauty industry highly depends on service employees, because it satisfies customers by providing beauty technology and services. Considering beauty industry characteristics associated with organizational effectiveness which is based on the recognition and attitude of employees, it is necessary to understand the importance of organizational management and its impact on the turnover intention. This study aimed to know the organizational effectiveness, customer orientation, and turnover intention of beauty service employees, and to analyze the correlation among those factors. This study also aimed to provide basic data for the development of the beauty service industry that decreases employees’ turnover rate and enhances service quality by raising the overall satisfaction with their organization and responsibility. The data were collected from hair beauty shop workers in Seoul and Gyeonggi districts using a questionnaire survey in December 2015. Customer orientation of workers was positively correlated with their organizational effectiveness (p<0.001). Turnover intention of workers decreased with an increase in their engagement in organization and customer orientation (p<0.001). When hair beauty shop workers are satisfied with the organization management and relationships with their colleagues, they are fulfilled in their current job, deliver high quality service to their customers, maintain competitive organization, and do not consider changing their workplace. We expect that providing better treatment, adequate education, and improved working conditions to hair beauty shop workers will contribute to the development of the beauty service industry, which satisfies a variety of customers’ needs.

사물절편의 물리적ㆍ관능적 특성

김윤선(Youn-Sun Kim),임영희(Young-Hee Lim),윤숙자(Shook-Ja Yun) 한국식품영양과학회 1999 한국식품영양과학회지 Vol.28 No.4

한방에서 대표적인 보혈제로 많이 이용되었던 사물탕을 절편에 첨가였는데, 이러한 사물절편의 물리적ㆍ관능적 품질특성시험을 바탕으로 현대인의 관능적 요소와 기호성 등을 고려한 표준 조리법을 제시하였고, 저장 중 물리적 변화를 관찰하였다. 관능적 품질평가 결과 제조직후에는 흰절편과 5% 첨가구가 다른 첨가구들에 비해 전체적으로 좋은 평점을 나타내었다. 색ㆍ냄새ㆍ맛ㆍ부드러운 정도ㆍ쫄깃쫄깃한 정도ㆍ전반적 기호도에 있어서 흰절편과 5%의 첨가구는 유의적 차이(p<0.01)를 나타내지 않았고, 35%와 50% 첨가구 역시 모든 항목에서 유의적 차이를 나타내지 않았다. 조직감 측정결과 견고성은 한약재 첨가량이 많아질수록, 저장기간이 걸어질수록 증가하였다. 부서짐성은 저장 1일까지는 나타나지 않았으나 흰절편과 50% 첨가구의 경우 저장 2일째부터 높은 부서짐성을 나타내었고, 저장 3일째는 5%<0%<20%<35%<50%의 순으로 모든 시험구에서 높게 나타났다. 부착성은 제조직후 50% 첨가구가 가장 높게 나타난 반면 5% 첨가구가 가장 낮게 나타났고, 저장 3일째에는 5% 첨가구를 제외한 나머지 시료구들은 높게 나타났다. 응집성은 제조직후에 흰절편이 가장 높은 응집성을 나타났고, 저장기간이 걸어짐에 따라 사물절편이 더 높게 나타났다. 탄력성은 제조직후 흰절편이 가장 높게 나타났고, 5% 첨가구가 가장 낮게 나타났다. 씹힘성은 제조직후 흰절편과 5% 첨가구가 가장 낮은 경향을 나타났고, 한약재 첨가량이 증가할수록 씹힘성이 커졌다. 절편재료의 색도는 한약재의 첨가량이 많아질수록 명도는 감소하고, 적색도와 황색도가 증가되어 육안으로도 옅은 갈색에서 진한 갈색으로 변화된다는 것을 알 수 있었다. We can make Samul Chol-Pyon to add four powdered Korean medicines to Chol-Pyon. The purpose of this study is to present the standard recipe of Samul Chol-Pyon for the taste of the moderns, taking the tests of physical charcateristics, sensory qualities. The white Chol-pyon and the group of 5% raw materials for Samul-tang are comparatively good for color, odor, taste, softness, chewiness and overall quallity with other group of raw materials. To add Korean medicine browns the Samul Chol-Pyon much deeper. The changes in textural properties of Chol-pyon during storage at 20±5℃ were measured using a rheometer for hardness, fractureability, adhesiveness, resilience, and cohesiveness. The hardness, fractureability and adhesiveness were increased with the additon of in Samul-tang raw material powder. The cohesiveness and chewiness were increased by adding Samul-tang powder in the course of time. The Chol-Pyon prepared with 5% of Samul-tang powder showed the superior sensory qualities as Samul Chol-Pyon.

사물절편의 이화학적 품질특성 및 항산화 효과

김윤선(Youn-Sun Kim),임영희(Young-Hee Lim),왕수경(Soo-Gyoung Wang),윤숙자(Shook-Ja Yun),박춘란(Choon-Ran Park) 한국식품영양과학회 1999 한국식품영양과학회지 Vol.28 No.5

사물탕 재료 및 절편재료의 항산화력과 DPPH에 의한 전자공여능을 조사한 결과 각 추출물들의 과산화기질생성 억제효과의 크기는 당귀>백작약>혼합물>천궁>숙지황 순으로 각 한약재의 항산화효과가 인정되었고, 재료의 혼합물 역시 비교적 안정된 항산화효과를 나타내었다. 사물탕 재료 및 혼합물 추출액의 DPPH에 의한 전자공여능을 조사한 결과, 백작약>혼합물>당귀>천궁>숙지황 순으로 전자공여능력이 반응 1분 범위 내에서 강하게 나타나 각각 탁월한 전자공여능 효과를 보여주었다. 이 시험결과 현재 많이 이용되고 있는 사물탕 재료를 기능성식품의 재료로서 이용할 수 있겠고, 이 한약재들은 각종 혈병에 월등한 효능이 있어 특히 부인과 질환에 많이 이용되므로 부녀자들이 즐겨 먹는 음식류에 혼합하역 제품화한다면 좋은 약리효과를 기대할 수 있을 것이다. 절편재료의 일반성분 함량으로는 쌀가루의 경우 수분 39.71%, 전당 53.75%, 조단백질 6.14%, 조지방 0.38%, 회분 0.73%으로 나타났고, 사물절편의 경우 한약재의 첨가량이 증가할수록 수분함량은 감소하고, 전당과 조지방 및 회분은 증가하였으며 조단백 함량은 큰 차이가 없었다. 절편재료의 pH 경우에는 5.70~5.80의 범위로 약산성을 나타내었고, 쌀가루와 한약재 첨가구의 유의적인 차는 없었다. 절편재료의 지방산 분석결과, 50% 한약재 첨가구의 쌀가루에 비해 총 포화지방산과 총 불포화지방산이 약 4배 정도로 높은 함량을 나타내었다. 아미노산은 총 15종이 분석되었는데 각 재료의 총 아미노산 함량은 4.1~4.3%범위였고, 그 중 glutamic acid의 함량이 약 0.8%로 가장 높았으며, 그 외 arginine, aspartic acid, leucine 등의 순으로 일반쌀의 아미노산과 비슷한 조성을 나타내었다. 특히 한약재 첨가에 따른 변화로는 lysine과 valine 등은 증가한 반면 threonine은 대체로 감소하는 경향을 나타내었다. 절편재료의 무기질 중 K, P, Zn, Mn, Fe, Mg, Ca은 한약재의 첨가량이 많을수록 증가하였고, 특히 K, Zn, Fe, Mg, Cu, Mn 등이 한약재 첨가구에서 매우 높게 나타났다. 절편재료의 기계적 색도를 측정한 결과 대체로 한약재 첨가구들은 한약재의 첨가량이 많아질수록 명도는 감소하고, 적색도와 황색도가 증가되었으며 갈색도가 증가되는 경향을 나타내어 육안으로도 쉽게 식별할 수 있었다. 따라서 현재 사용되어지고 있는 한약재 중 음식의 재료로 이용 가능한 품목과 적절한 사용량에 관한 연구로, 질병예방차원의 영양ㆍ기능성식품 개발이 이루어져 전통음식과 접목되어야 할 것이다. In physicochemical property, increasing the raw materials of Samul Chol-Pyon, the content of moisture decreased, somewhat in total sugar, crude lipid, ash was increased. The pH of raw material for Samul Chol-Pyon was shown at 5.70~5.80, in the mild-acidity. Total saturated fatty acid of 50% added to the sample was shown to be four times higher than that of rice powder. The raw materials of Samul Chol-Pyon were shown to possess 16 kinds of total amino acids. The content of minerals, K, P, Zn, Mn, Fe, Mg, Ca increased its additive raw material of Samul Chol-Pyon. Especially, Na decreased, while K increased its additive raw materials of Samul Chol-Pyon. In a limited-Na diet, Samul Chol-pyon should be used in the future.

감태를 이용한 기능성 막걸리 홍보 콘텐츠 설계

진승훈(Jin, Seung-Hoon),고승혁(Ko, Seung-Hyeok),김희리(Kim, Hee-Li),이혜인(Lee, Hye-Lin),현택화(Hyun, Taek-Hwa),김윤선(Kim, Youn-Sun),오종민(Oh, Jong-Min) 한국산학기술학회 2010 한국산학기술학회 학술대회 Vol.- No.-

최근 국내시장에 판매되고 있는 막걸리의 종류는 매우 다양하며, 주류시장에서도 큰 수입원으로 부각되고 있다. 또한 국내뿐 만아니라 해외수출 비중도 높아지고 있으며, 주류관련 기업에서는 고급화 전략으로 마케팅을 하고 있다. 막걸리와 더불어 상품화 비중이 높아지고 있는 기능성 주류는 미용, 건강, 갈증해소 등 다양한 효능을 가지고 있으나, 일반적인 주류의 홍보에 비해 상대적으로 미비한 상태이다. 본 연구의 일부분으로 제작되는 막걸리는 피부미용, 면역력 강화, 뇌기능 개선 등의 효과를 갖는 감태를 주성분으로 하여 제조한 기능성 주류이다. 따라서, 본 연구에서는 감태를 이용한 기능성 막걸리의 제조과정과 막걸리의 특성을 파악한 효과적인 홍보 방안을 위한 콘텐츠 설계 및 개발에 대한 제안한다.

배우자와 자녀의 외모 인식과 미용서비스 선호도 및 만족도

박정은 ( Jung-eun Park ),박명희 ( Myung-hee Park ),김윤선 ( Youn-sun Kim ),권은실 ( Eun-sil Kwon ),지승운 ( Seung-un Ji ) 한국미용예술경영학회 2014 미용예술경영연구 Vol.8 No.2

These days, families are nuclear families. Likewise, sense of individualism stands out notably, and nuclear families that are relatively independent focus on individuals’ happiness and self-realization. As such, interest in the external appearance, occupation, school life, hobby and lifestyle in general among the family members is increasing. External appearance determines the overall everyday life in the modern society. Accordingly, this study seeks to analyze the difference in the perception of spouse and child, who are family members, towards external appearance and to study the preference for and satisfaction level towards beauty treatment service. When the difference in the spouse and child’s preference for beauty treatment service was examined, both the two groups manifested high preference. The two groups produced low scores when it comes to the satisfaction level regarding use, oral tradition and overall satisfaction level when the difference in the satisfaction level of spouse and child towards beauty treatment service was examined. In case of re-use, two groups produced low scores. As such, use of beauty treatment service does not merely affect oneself, but also even the spouse and child. As such, it is necessary to develop increasingly structured strategy to increase customer satisfaction level and to create profit by identifying individual customers’ diverse needs

색채 이미지 공간에 따른 TV드라마속 배우 정려원의 스타일 분석 (샐러리맨 초한지(2012)를 중심으로)

박정은 ( Jung-eun Park ),양은진 ( Eun-jin Yang ),김윤선 ( Youn-sun Kim ),지승운 ( Seung-un Ji ),진동희 ( Dong-hee Jin ),박은준 ( Eun-jun Park ) 한국미용예술경영학회 2012 미용예술경영연구 Vol.6 No.4

Due to the development of mass media, the interests in mass media are increased. Nowadays, the style of entertainers in drama makes headline every day. Meanwhile, this researcher selected Jung, Ryeo Won, an actress who is focused as a style icon, grasped the characteristics of Paek, Yeo Chi which is the role of Jung, Ryeo Won by focusing on ’Salary Man Cho, Han Ji (2012)’ where she became popular as a heroine among the dramas she made an appearance, analyzed fashion style, hair style, etc. and related it to color image space. Based on the results, image expression, such as meticulousness not to miss even trifling thing, etc, will be various for directing the style of drama’s characters in the future. And, variety of image expression should mean that interests in beauty are increased and hair style and makeup expression can be also developed to various directions.

Zr-1.5Nb 합금의 부식 및 기계적 특성에 미치는 열처리의 영향

김윤선,김현길,홍순익,정용환 대한금속재료학회 2003 대한금속·재료학회지 Vol.41 No.10

The effect of heat treatment on corrosion behavior and mechanical properties of Zr-1.5 wt.% Nb alloy was investigated. The alloys of Zr-1.5 wt.%Nb containing different oxygen content of 700 and 2000 ppm were annealed for 1, 10 100, 500 hours at 470, 520 and 570oC. The microstructural characteristics of annealed specimens were investigated by using OM and TEM. The corrosion tests were carried out at 360oC water. The oxide characteristics were investigated by using low angle XRD and EIS. And mechanical properties were analyzed by using micro hardness, tensile and creep tester. The recrystallization behavior of Zr-1.5Nb alloy was affected by more annealing temperature than annealing time. The corrosion resistance was improved with increasing annealing time at each temperature, but was not affected by oxygen content. The hardness, tensile and creep properties of annealed alloy were decreased with increasing annealing time and temperature, but elongation was increased. The hardness of them were increased with increasing oxygen content.

Zr-xNb 합금의 저농도 Nb영역에서 상경계에 미치는 산소의 영향

김윤선,김현길,홍순익,정용환 대한금속재료학회 2003 대한금속·재료학회지 Vol.41 No.8

The phase boundary and Nb solubility of Zr-xNb binary alloys containing 2000 ppm oxygen were investigated by using DSC, metallography and TEM. To obtain the equilibrium phase, the alloys of Zr containing 0 to 10 wt.% Nb were annealed for a long time at different temperature. The phase transformation temperature from alpha to alpha+beta and alpha+beta to beta in the Zr containing 2000 ppm oxygen was analyzed at 980℃ and 1025℃. The phase transformation temperature of the Zr containing 2000 ppm oxygen was increased than that of the Zr having 700 ppm oxygen. The monotectoid temperature of the Zr-Nb alloys containing 2000 ppm oxygen was revealed at 585℃. From the analysis of precipitates using TEM equipped EDS, Nb-containing precipitates were observed on the Zr-0.2Nb alloy that annealed at monotectoid temperature. This means that the maximum Nb solubility in Zr-xNb binary alloy containing 2000 ppm oxygen would be lower than 0.2 wt.%.