연근 분말을 첨가한 죽의 품질 특성

박복희 ( Bock Hee Park ),조희숙 ( Hee Sook Cho ) 대한가정학회 2009 Human Ecology Research(HER) Vol.47 No.3

전남지역 김장 배추김치의 품질 특성

박복희 ( Bock Hee Park ),조희숙 ( Hee Sook Cho ),유맹자 ( Maeng Ja Yoo ) 한국가정과학회 2003 한국가정과학회지 Vol.6 No.2

To investigate quality characteristics of kimchi prepared for the winter around Chonnam area, home made kimchi samples collected from 22 area, and they were stored at -1±1℃. The results were as follows : The pH and acidity of kimchi samples were 4.75 and 0.84%, respectively. Salt concentration was 3.50% and in Redox potential measurement, Eh value was -134.08mV. Ascorbic acid and reducing sugar contents were 10.18mg% and 13.25mg%, respectively. In color measurement. L value was 52.29 and a and b values were 19.68 and 27.69, respectively. Total viable count was 5.5 x 10^(6) and lactic acid bacteria count and yeast were 4.6 x 10^(5) and 8.8 x 10^(5), respectively. Properties of hardness of kimchi measured instrumentally was 9.26kgf. Alcohol insoluble solids(AIS) content was 5.53% and hot water soluble pectin(HWSP) content and sodium hexametaphosphate soluble pectin(NaSP) content were 17.35% and 29,65%, respectively, also hydrochloric acid soluble pectin(HCSP) content was 53.0%.

청국장 분말을 첨가한 어묵의 품질 특성

박복희 ( Bock Hee Park ),조희숙 ( Hee Sook Cho ),박승희 ( Seoung Hee Park ) 한국식생활문화학회 2015 韓國食生活文化學會誌 Vol.30 No.2

청국장 분말을 0, 2, 4 및 6%를 첨가한 어묵을 제조하여 색도와 절곡검사, 기계적 조직감, 관능검사 등의 품질 특성을 조사하였다. 색도 변화는 명도를 나타내는 L값은 청국장분말을 첨가할수록 감소하였으나, 적색도(a값)와 황색도(b값)는 청국장 분말의 첨가량이 많아질수록 증가하였다. 어묵의 유연성과 탄력성을 나타내는 절곡검사에서는 모든 시료에서AA로 측정되어 청국장 분말의 첨가에 관계없이 우수한 것으로 나타났다. 청국장 분말을 첨가한 청국장 어묵의 기계적조직감 특성은 청국장 분말 첨가량이 증가할수록 경도hardness), 응집성(cohesiveness), 탄력성(springiness)은 증가되었으며, 검성(gumminess)과 파쇄성(brittleness)은 감소하는 경향을 나타냈다. 어묵의 관능검사에서는 색깔(color), 맛taste), 전체적인 선호도(overall acceptance)는 청국장 분말2% 첨가군이 가장 높게 평가를 받았다. 조직감(texture)은 4% 첨가군이, 향미(flavor)에서는 대조군이 가장 높게 평가되었으나 2% 첨가군과 유의적인 차이는 없었다. 따라서 청국장 분말을 첨가한 어묵의 가공 적성에 적절한 첨가량은2%가 적당하다고 사료되며 청국장을 함유한 고품질의 어묵의 제조가 가능할 것으로 판단된다. This study was conducted to promote the utilization of fish paste containing four different amounts (0%: control, 2, 4, and 6%) of cheonggukjang powder. For Hunter color values, L values of samples decreased as concentration of cheonggukjang powder increased, and a and b values increased. Folding tests for all samples showed good flexibility. In the texture meter test, hardness, cohesiveness, and springiness increased according to increasing concentrations of cheonggukjang powder. However, gumminess and brittleness of fish paste were reduced upon addition of cheonggukjang powder. In the sensory evaluation, fish paste prepared with 2% cheonggukjang powder was more preferred over other fish pastes. This study suggests that addition of 2% cheonggukjang powder to fish paste could be a good way to increase cheonggukjang powder without decreasing texture acceptability.

노루궁뎅이버섯(Hericium erinaceum) 분말을 첨가한 죽의 품질 특성

박복희 ( Bock Hee Park ),고경미 ( Gyong Mi Ko ),전은례 ( Eun Raye Jeon ) 한국식생활문화학회 2015 韓國食生活文化學會誌 Vol.30 No.2

본 연구는 노루궁뎅이버섯의 약리작용을 활용하고자 노루 궁뎅이버섯분말을 죽에 첨가수준별(0, 3, 6 및 9%)로 첨가하여 제조한 죽의 이화학적 특성을 조사한 결과는 다음과 같다. 노루궁뎅이버섯분말의 일반성분으로 수분함량 6.10%, 회분 함량 11.4%, 단백질 함량 32.69%, 지방 함량 4.63%, 탄수화물 함량 45.18%이었다. 노루궁뎅이버섯분말 첨가 죽의 수분함량은 유의한 차이가 없었고, 노루궁뎅이버섯분말의 첨가수준이 증가할수록 pH는 감소, 산도는 증가하였다. 색도는 노루궁뎅이버섯분말 첨가수준이 증가할수록 L값은 감소하였고, a값과 b값은 증가하였다. 노루궁뎅이버섯분말 첨가 죽의퍼짐성은 대조군 0.81±0.04에서 9% 첨가군 0.58±0.11으로 감소하였으나, 점도의 경우 대조군 5669.54±118.97에서 9%첨가군 8698.14±899.80으로 증가하였다. 위와 같은 결과로부터 노루궁뎅이버섯분말을 죽에 첨가하여 죽의 전통적인 품질특성에 큰 영향을 주지 않으면서도 기능성을 더해 줄 수 있는 긍정적인 효과가 있음을 알 수 있었다. The study was conducted to evaluate the effects of Hericium erinaceum Powder (HEP) on the quality characteristics of Jook. The proximate composition of HEP was as follows: moisture, 6.10%; crude protein, 32.69%; crude lipid, 4.63%; crude ash, 11.40%; and carbohydrates, 45.18%. Each sample contained 3, 6, and 9% Jook of Hericium erinaceum Powder (JHEP) compared to the control and their physicochemical properties assessed. As the level of HEP increased, there was a significant decrease in pH (p<0.05) and significant increase in total acidity (p<0.001). In addition, L and a values decreased, whereas b value increased with increasing addition of HEP. The Jook showed lower spreadability and higher viscosity values as its content increased. According to the results, addition of HEP positively affects the quality characteristics of Jook.

건식 쌀가루 첨가 반건면의 품질특성

박복희 ( Bock-hee Park ),고경미 ( Kyeong-mi Koh ),전은례 ( Eun-raye Jeon ) 대한가정학회 2020 Family and Environment Research Vol.58 No.1

This study evaluated the quality characteristics of semi-dried noodles prepared with various dry rice flours (0, 25, 50, 75, and 100%) in order to develop the most preferred noodle recipe and to increase rice consumption. Amylography measured the viscosity of composite dry rice flour-wheat flour and indicated that the gelatinization point and maximum viscosity decreased as the level of dry rice flour increased. Both L and a values for cooked noodle significantly increased as the dry rice flour increased; however the L value decreased for uncooked of noodles. Weight, volume and water absorption of cooked semi-dried noodles significantly decreased as the dry rice flour increased; however the turbidity of soup increased. Texture properties such as hardness, springiness, cohesiveness, and adhesiveness decreased as the level of dry rice flour increased. As the amount of rice flour added increased, large particles of gluten were reduced while smaller particles of starch increased by scanning electron microscopy (SEM). The color, taste, and overall preference of 75% noodles were the highest in the sensory characteristics. The results, showed that the addition of dry rice flour positively affects the overall sensory characteristics of semi-dried noodle with 75% representing the optimal level for addition.

연구논문 : 구기자 분말을 첨가한 두부의 저장 중 품질특성

박복희 ( Bock Hee Park ),고경미 ( Kyeong Mi Koh ),전은례 ( Eun Raye Jeon ) 한국식품조리과학회(구.한국조리과학회) 2010 한국식품조리과학회지 Vol.26 No.5

무화과 콘서브 처리에 의한 품종별 쇠고기의 이화학적 특성 변화

박복희(Bock-Hee Park),김영옥(Young-Ok Kim),기해진(Hae-Jin Kee),조영자(Young-Ja Cho),최희경(Hee-Kyung Choi) 한국식품영양과학회 1999 한국식품영양과학회지 Vol.28 No.3

무화과에 존재하는 단백질 분해효소인 ficin의 열에 대한 안정 범위인 55℃에서 가열한 무화과 콘서브를 제조하고, 한우, 젖소육, 젖소 거세우 및 수입육에 첨가하여 육연화 효과를 조사하기 위해서, 유리아미노산 조성, hydroxyproline 분석, 조직 측정과 가열후 육즙 용출량, 형태학적 변화 및 관능검사를 실시하였다. 무화과 콘서브를 처리한 쇠고기의 유리아미노산 함량과 육즙 용출량은 대조군보다 높았으나 hydroxyproline과 shear force는 낮았다. 콘서브 첨가시 glutamine 함량은 상대적으로 크게 감소하였으나 asparagine의 함량은 증가하였고, hydroxyproline은 젖소육, 젖소 거세우, 수입육 및 한우의 순으로 낮게 나타났다. 부위별로는 등심이 안심보다 유리아미노산 함량, hydroxyproline, shear force가 높게 나타났으나 육즙 용출량은 낮았다. 무화과 콘서브가 첨가된 쇠고기의 광학현미경 관찰결과 근섬유가 일부 소실되어 세포간 간격이 하얗거나 빈 공간으로 나타났다. 쇠고기를 가열하지 않았을 때의 관능검사에 의하면 색깔은 콘서브를 첨가하지 않은 경우가 첨가한 경우보다 붉은 색이 강하게 나타나(p<0.01~p<0.05) 유의적으로 차이를 보였으며, 다즙성은 무화과 콘서브를 첨가한 경우가 첨가하지 않은 경우에 비해 훨씬 높게 나타났다. 무화과 콘서브를 첨가한 쇠고기를 가열하여 관능검사 한 결과, 젖소 거세우와 수입육의 다즙성은 증가하였고(p<0.001), 질긴 정도는 감소하였다(p<0.01~p<0.001). To prevent the denaturation of ficin(EC 3.4.22.3) that is a proteolytic enzyme in fig(Ficus carica L.), fig conserve was heated to 55℃. The fig conserve was added as a tenderizer to native Korean cattle beef(KCB), dairy cattle beef(DCB), castrated dairy cattle beef(CDCB), and imported beef(IB). The composition of free amino acids, hydroxyproline content, shear force, cooking loss, morphological changes and sensory evaluation were then investigated to observe the effect of tenderizing beef with fig conserve. Free amino acids and cooking loss of treated beef were higher than those of control, whereas hydroxyproline and shear force were lower. Glutamine in treated beef decreased relatively but asparagine increased. Hydroxyproline was found, in increasing order of abundance, in DCB, CDCB, IB and KCB. By portion, loin was higher than tenderloin in free amino acids, hydroxyproline and shear force but was lower in cooking loss. Observation with a light-microgram revealed a surprising loss of muscle fiber in treated beef. In sensory evaluation of uncooked beef, the control was redder than the treated beef(p<0.01~p<0.05). Treatment with fig conserve increased the juiciness of both cooked CDCB and IB(p<0.001) and decreased their hardness(p<0.01~p<0.001).

논문 : 곰취분말을 첨가한 두부의 품질특성

박복희 ( Bock Hee Park ),김미 ( Mi Kim ),전은례 ( Eun Raye Jeon ) 한국식생활문화학회 2013 韓國食生活文化學會誌 Vol.28 No.5

The quality characteristics of tofu added Ligularia fischeri powder (LFP) were investigated. The proximate composition of LFP used was as follows: moisture, 7.7%; crude protein, 12.0%; crude lipid, 5.9%; crude ash, 14.1%; and carbohydrate,60.3%. The yield of tofu added LFP increased with the addition of LFP. However, there was a significant decrease in pH (from 6.03±0.11 in the control to 5.78±0.11 when 0.4% LFP was added) and a significant increase (from 2.60±0.01 in the control to 2.85±0.10 when 0.4% LFP was added) in total acidity. In addition, the L, a, and b values of tofu decreased with the increasing addition of LFP. In terms of textural properties, the hardness, cohesiveness, and brittleness increased, whereas springiness decreased, with the increasing addition of LFP. In the sensory evaluation, the overall preference for tofu added 0.3% LFP was the highest. According to the results, the addition of LFP positively affects the overall sensory evaluation of tofu, and 0.3% is the optimal level for addition.

연잎분말을 첨가한 밥의 품질특성 및 연잎쌈밥의 저장 중 향기성분

박복희 ( Bock Hee Park ),김성두 ( Sung Doo Kim ),전은례 ( Eun Raye Jeon ),조희숙 ( Hee Sook Cho ) 한국식생활문화학회 2012 韓國食生活文化學會誌 Vol.27 No.4

We investigated the quality characteristics and volatile flavor components in yenipsambab prepared with various concentrations of lotus leaf powder. Hunter`s color L and a values of yenipsambab decreased with increasing content of lotus leaf powder, whereas b value increased. Moreover, addition of lotus leaf powder resulted in increased hardness, adhesiveness, chewiness, and brittleness compared to control. Major volatile compounds of yenipsambab were ethyl benzene, 1,3-dimethylbenzene, 1,2-dimethylbenzene, and 5-hydroxymethyldihydrofuran-2-one.

연구논문 : 강황분말을 첨가한 만두피의 품질특성

박복희 ( Bock Hee Park ),안성아 ( Sung A An ),조희숙 ( Hee Sook Cho ) 한국식생활문화학회 2014 韓國食生活文化學會誌 Vol.29 No.4

The purpose of this study was to investigate the effects of Curcuma aromatica powder on the functional and sensory characteristics of Mandupi. Various Mandupi samples were prepared with wheat flour along with addition of various amounts of Curcuma aromatica powder, after which instrumental characteristics and sensory evaluations were investigated. According to the amylograph data, the composite Curcuma aromatica powder-wheat flour samples showed increased gelatinization temperatures with increasing Curcuma aromatica powder content, whereas initial viscosity at 95℃, viscosity at 95℃ after 15minutes, and maximum viscosity were reduced. In terms of Hunter`s color values, L value decreased while a and b values increased with increasing Curcuma aromatica powder content. Besides cooked weight, cooked volume and turbidity of Mandupi increased as the addition level of Curcuma aromatica powder increased. In terms of textural characteristics, addition of Curcuma aromatica powder increased springiness, chewiness, and brittleness, whereas springiness and adhesiveness decreased. Based on sensory evaluations, the overall preference of Mandupi with 3% added Curcuma aromatica powder was higher than that of control.