밤의 저장중 지방질 조성의 변화

나영아(Young-Ah Nha),양차범(Cha-Bum Yang) 한국식품과학회 1997 한국식품과학회지 Vol.29 No.3

다진 마늘의 품질안정을 위한 연구

나영아(Young Ah Nha) 한국조리학회 1999 한국조리학회지 Vol.5 No.2

Preservative effects of natural preservatives, citric acid and salt on chopped garlic were investigated. Citric acid was very effective for the repression of bacteria multiplying and browning of chopped garlic in 0.5%∼1% concentration. Salt had an effect on the repression of bacteria multiplying and browning color of chopped garlic except for 1% NaCl. Synergy effect between citric acid and NaCl was also very good for the decreasing of bacteria multiplying and the maintaining of Hunter color of chopped garlic. Compounded effect among the GF, CA and ascorbic acid was somewhat proper in the sensory evaluation of chopped garlic. And the sensory evaluation score was best in chopping size 3㎜(diameter) of chopped garlic and viscosity 4500cp. of chopped garlic.

밤의 저장 중 성분변화

나영아(Young-Ah Nha),양차범(Cha-Bum Yang) 한국식품과학회 1996 한국식품과학회지 Vol.28 No.6

Chicken Veloute를 이용한 Chestnut Soup의 점성측정과 관능검사에 의한 맛의 평가

나영아 서울保健大學 1995 論文集 Vol.15 No.1

To study avalibllity for western cooking in using Korean chestnut, chestnut soup was made of Eungi(Castanea crenata Sieb, et Zucc) based on western cooking method and the evaluation was conducted through sensory test. The results were summarized as follows: The flavor intensity of chestnut soup was most favorable in S, which is intense in onion flavor and scarce in butter flavor. Taste intensity of chestnut soup was better in S₁than S₂, and the intensity of chestnut taste was very influential in overall palatability, The texture intensity was not signigicant each other and correlation between roughness and astringent taste was very significant, Texture preference was more favorable in S_(1), S_(4), than in S_(2), S_(3).

대두발아중 일반성분, 무기성분 및 Phytic Acid의 함량변화에 관한 연구

나영아,양차범 漢陽大學校 韓國生活科學硏究所 1995 韓國 生活 科學 硏究 Vol.- No.13

Soybeans were germinated at 20±1℃ in the dark to study the changes in minerals and phytic acid along with other chemical components during germination. 1.The results showed that the amount of water absorbed was increased up to 3.68 grams per gram of soybean after 6 days. Dry weight of soybean sprout per gram of soybean was significantly reduced in cotyledon but increased in axis during soaking and germination. Protein content was gradually decreased in cotyledon but increased in axis and total protein content in soybean sprout was slightly decreased during germination. The contents of carbohydrate and fat were also gradually decreased in both cotyledon and axis, while the crude fiber content was slightly increased in cotyledon and greatly in axis. The ash content was changed little. 2.Total mineral contents were increased during initial 2 days of germination and then remained almost unchanged thereafter. Among the minerals, calcium content was decreased significantly in cotyledon after 4 days, but continuously increased in axis. Iron content was also increased during 4 days in cotyledon. 3.Phytic acid content of 1.8% in dry soybean was reduced significantly by 54% after 6 days of germination and the rate of decrease was higher after 3 days. The percent ratio of phytate P per total P of 31.21% in dry soybean was decreased gradually by 14.09% after 6 days of germination.

朴通事와 老乞大를 通하여 본 14世紀 高麗末 食文化考察

나영아,남궁석,김상보 東아시아食生活學會 1993 동아시아식생활학회지 Vol.3 No.1

To study the Koryo dynasty (14th Century) diet culture, [Bak Tong Sa] & [No Kul Dae] were analyzed. [Bak Tong Sa] and [No Kul Dae] are the book of Chinese dialogue book which were published in 14C Koryo dynasty. The results obtained from the study were as follows; 1. Vegtables were 40 varieties involving the representative vegetables in Koryo dynasty. 2. Lamb and pork were the most popular meat in Won dynasty (Chinese) and the meat were popular in 14C Koryo dynasty. 3. Cook menu introduced in these books were 40 varieties and the full course menu were used in Han dynasty Banquet. 4. Cooking tools were various to survey Koryo dynasty cooking tools culture.

서양음식의 외식에 관한 연구 : 서울지역을 중심으로

나영아,윤은숙 한국식품영양학회 1991 韓國食品營養學會誌 Vol.4 No.2

This study was surveyed by 192 male and 238 female eating-out behaviours about western food in Seoul. The results were summarized as follows : The recognition degree about the western food was 14.2% in 「Know well」, 54.8% in 「Know somewhat」, 25.3% in 「Not know」 and was observed significance by sex, food expenses and dine-out expenses. The recognition degree about western food was observed more highly than expected and would be further more highly with westernized dietary culture. The information of concern and knowledge about western food was taken by mass-communication, book, school education, etc. and the answer marked significance by sex, age, school career. The majority of subjects had chosen Korean restaurants in dining-out and the western restaurants were favorable to twenties(20∼29) and thirties(30∼39). The frequency of western restaurants visits was 46% in 「1∼3times/month」, 39% in 「several times/year」 and the answer of frequency had significance by age, food expenses, and dine-out expenses. The choice of western A la carte menu restaurants was chicken restaurant(28%), cutlet restaurant(24%), hamburger R. (13%), pizza R. (19%), Spaghetti R. (9%). Hamburger restaurants were favorable to twenties and the majority of pizza restaurant chosen were high level by monthly income. Content to be improved in western food was 68% in 「proper taste in Korean」. Western cook should be improved properly in Korean tasting.

병원식당 직원급식을 위한 조리방법의 개선 : 직원급식에 종사하는 조리원을 대상으로

나영아,윤은숙,김정환 서울보건대학 1996 서울보건대학 부설 병원경영연구소 논문집 Vol.2 No.1

This study was carried out to evaluate hospital cook`s cooking method and to suggest the more proper food-service guideline for hospital staff. Questionnaire method to hospital cooks were practiced and the data were analyzed by SAS package program for the frequency, percentage, Anova and the Duncan multiple test. The summarized results are as like these ; 1. Hospital cooks' recognition degree for kitchen management was very excellent. 2. Hospital cooks who are in charge of hospital staff were very positive to participate cooking method improvement program. 3. The more careered cook, the more sincerely have done for standard recipe in hospital kitchen. 4. The degree of cooks` desire for cooking method education programs was indicated by significance.

古代 韓國의 度量衡 考察

김상보,나영아 東아시아食生活學會 1994 동아시아식생활학회지 Vol.4 No.1

This study is designed to delve into the measuring systems of different periods so as to help with more exact representations of cultures of different periods. The basis of the measuring system in China stems from the huangjong (Huangzhong : the yellow bell) of the period of Huangdi, the length of the bell being the width of 90 black millet grains. Do (Du : width) ; 1 Bun = the width of one black millet grain. 1 Chon = 10 Buns, 1 Chuk = 10 Chons. 1 Jang=10 Cheoks. 1 In=10 Jangs. Ryang (Lyang: volume) ; 1 Yak=the weight of 1,200 grains in the yellow bell, 1 Hab=2 Yaks, 1Seung=10 habs, 1 Du=10 Seungs, 1 Gok=10 Dus. Hyung (Hung: weight) ; 12 Jus=the weight of 1 Yak, 1 Ryang=24 Jus are equal 1 Hab in weight. 1 Geun= 16 Ryangs. 1 Jo=30 Geuns, 1 Seo=4 Jo. In the era of Eun (In) it was decided that the 9-chon length of the Yellowbell shall be 1 Cheok. The Cheok of Ju was set at 4/5 of the length of the yellow bell. The Cheok of Ju breaks into Yongjocheok, Joryegicheok. Pogeumcheok. Yongjocheok, arising from Rohbancheok of the Ju period, is part of Gokcheok also used as a measuring tool for wooden works. The Han Cheok has the same length as the yellow bell. The Sang Cheok is 4/5 of the length of the yellow bell. The Tang Cheok was originally the same as the Sang Cheok but became longer and longer to be the Long Tang Cheok (31.3 cm). The length-measuring system used in the three-nation era of Korea includes the Gijeon Cheok (35.52 cm), Ju Cheok (25.45 cm), Sunje Cheok (23.5 cm), the Long Tang Cehok (29.706 cm), making 10 Bun 1 Chon and 10 Chon 1 Cheok. The volume-measuring system(Seung) was 198.81 ㎤ before 681 BC in the Shilla Dynasty and was 596.42 ㎤ after that. In the seventh year of King Munjong of the Koryo Dynasty the standard measuring system with the Long Tang Cheok as its basis was adopted. and the standard volume-measuring tools were used under the name of Migok, Daesodugok, Mijangdu, Habseung and Gokseok. The 1 Seung volumes of these tools were 596, 447, 927 and 1053㎤, respectively. were called Migok, Oaesodugok, Mijangdu, Habseung and Gokseok, being respectively 596, 447, 927, 1053㎤, respectively. In the Chosun Dynasty the length of the Yeongjocheok was 27.6cm or 31.220 in the Sejong era, 29.8 from Heonjong through Gojong, and 30.3cm after the 6th year of King Kwangmu, and the volume of 1 Du (Mal) also changed like 4.121 or 5.964, 5.187, 23.08ℓ, and the 1-Jeonjung also changed like 2.66 or about 4, 3.45, 3.75 in line with the changes of the length system.