클로렐라 추출물 첨가 국수의 품질 특성

박신인 ( Shin In Park ),조은정 ( Eun Jung Cho ) 한국식품영양학회 2004 韓國食品營養學會誌 Vol.17 No.2

소립콩과 Bacillus subtilis KCCM 11315 균주를 이용한 생청국장의 제조

박신인(Shin In Park) 한국조리학회 2006 한국조리학회지 Vol.12 No.4

서울지역 일부 초등학생의 학교우유급식 실태 조사

박신인(Shin In Park),남은숙(Eun Sook Nam) 한국조리학회 2011 한국조리학회지 Vol.17 No.4

This study was performed to investigate the consumption pattern of school milk programs for elementary school students. The subjects were 518 students residing in Seoul area. The survey was conducted by using a self-administered questionnaire, and the collected data were analyzed by SAS package. Of the subjects, 88.2% of the students were provided with a school milk program, and the number of the students was higher in male students than in female ones(p<0.05). 81.8% of them drink milk every day from the school milk program. For the degree of satisfaction for milk served in the school milk program, 47.9% of the students were satisfied. An upset stomach after drinking milk and poor taste of milk were the main reasons why milk consumption decreased. Only 30.7% of the subjects perceived that they should drink milk in the school milk program. And the subjects anticipated that flavored milk and yogurt should be served to promote milk consumption in a school milk program. Therefore, a proper food guide and a dairy education program should be developed for elementary school students.

가루녹차를 첨가한 식혜 제조

박신인 ( Shin In Park ) 한국식품영양학회 2006 韓國食品營養學會誌 Vol.19 No.2

중학생의 우유 및 유제품 섭취 실태와 소비 성향에 관한 조사

박신인(Shin In Park),김현정(Hyun Jung Kim),남은숙(Eun Sook Nam) 한국조리학회 2011 한국조리학회지 Vol.17 No.3

This study investigates the intake and consumption behavior for milk and dairy products among middle school students in Gyeonggi Province. The result of the study is as follows. Only 37.4% of the subjects drink milk everyday, and 56.7% of them drink one cup of milk a day. 69.2% of them usually drink plain milk whereas most of them prefer flavored milk rather than plain milk. Reasons to drink milk are ``want to be tall`` and ``good to drink`` while the reasons not to drink milk are ``its bad taste`` and ``prefer other beverages.`` 36.7% take dairy products 3∼4 times per week. Male students prefer ice-cream among dairy products while female students prefer liquid-type yoghurt. Most of the students consume dairy products for ``good taste,`` ``good to eat,`` ``want to be tall`` in order. Those who don`t consume dairy products say the major reason to dislike dairy products is ``their families do not drink dairy products at home``. As for the health benefit of dairy products, 79.9% of the subjects think that the products are of no effect. When they buy milk and dairy products, the most important standard of selection is ``shelf-life`` for milk and ``favorite dairy products`` for dairy products. Most of the students think that ``better taste and quality`` and ``better sanitation`` will increase their consumption of milk and dairy products.

가루녹차 첨가 요구르트에 의한 충치 원인균 증식 억제 효과

정다와,박신인,Jung Da-Wa,Park Shin-In 한국축산식품학회 2005 한국축산식품학회지 Vol.25 No.4

가루녹차 첨가 드링크 요구르트에 오염된 충치 원인균인 Streptococcus mutans의 생육에 미치는 영향을 연구하였다. 가루녹차가 식중독 유발균과 충치 원인균에 대한 생육 저해 도를 검토한 결과 Staphylococcus aureus와 Salmonella entetitidis의 경우 가루녹차 첨가에 의해 생육에 큰 영향을 미치지 않은 것으로 나타났다. 한편 Escherichia coli O157:H7는 가루녹차 첨가 농도가 증가할수록 생육 억제 현상도 약간 높아지며 증식이 약간 억제되어 가루녹차 무첨가구에 비해 가루녹차 $0.5\%,\;1.0\%,\;1.5\%,\;2.0\%$와 $2.5\%$ 첨가구에서 24시간 배양 후 각각 0.40, 0.43, 0.46, 0.52와 0.54의 log cycle로 감소되었고, Streptococcus mutans의 경우에는 각각 0.56, 0.65, 0.70, 0.81과 0.99의 log cycle로 감소 폭이 커지면서 뚜렷한 성장 억제 효과를 보였다. 가루녹차를 $0.5\%,\;1.0\%,\;1.5\%,\;2.0\%$와 $2.5\%$ 첨가한 드링크 요구르트내에서 $3.4\times10^7CFU/mL$ 수준으로 접종된 Streptococcus mutans는 24시간 배양시 $9.8\times10^5\~2.0\times10^6 CFU/mL$로 감소되었으며, 48시간 배양 후에는 $1.4\times10^4\~7.2\times10^4 CFU/mL$로 $2.66\~3.36$의 log cycle이 감소되면서 Streptococcus mutans의 증식이 크게 억제되었다. 이와 같이 가루녹차 첨가에 의한 드링크 요구르트 내에서 Streptococcus mutans에 대한 생육 억제 효과를 확인할 수 있었다. This study was carried out to obtain knowledges on the survival of Streptococcus mutans in the yoghurt added with green tea powder. The growth inhibition of green tea powder on the food borne pathogens and oral bacteria was measured by total microbial count, Among the tested food borne pathogens, the growth of Staphylococcus aureus and Salmonella enteritidis were not significantly affected by the addition of green tea powder, but green tea powder showed the growth inhibition effect on Escherichia coli O157:H7. The number of surviving Streptococcus mutans cell was decreased by $0.56\~0.99log$ cycle after 24 hem incubation by the addition of $0.5\~2.5\%$ green tea powder in the medium. And also the viable cell count of surviving Streptococcus mutans cells (initial inoculum $3.4\times10^7CFU/mL$) were decreased to $1.4\times10^4\~7.2\times10^4 CFU/mL$ after 48 hours incubation when $0.5\~2.5\%$ green tea powder were added to the drinkable yoghurt, Growth of Streptococcus mutans was strongly inhibited by the addition and incubation of green tea powder for 48 hum in the yoghurt.

비파(Eriobotrya japonica Lindley) 착즙액 첨가가 요구르트 균주의 산 생성 및 증식에 미치는 영향

고진경,남은숙,박신인,Go Jin-Kyoung,Nam Eun-Sook,Park Shin-In 한국축산식품학회 2004 한국축산식품학회지 Vol.24 No.4

한국산 비파 과실의 활용도를 높이기 위하여 비파 착즙액을 첨가한 기능성 yoghurt를 개발하기 위한 기초 연구로 비파 착즙액의 농도별(10, 15, 20%) 첨가가 요구르트 균주의 산 생성 및 증식에 미치는 영향을 조사하였다. Str. thermophilus, Lac. acidophilus, Lao. casei를 단독균주 및 혼합군주로 접종하여 배양하면서 생균수와 pH 및 적정산도를 측정하였다. 비파 착즙액의 성분 특성은 수분 91.5%, 조회분 0.2%, 당 8.6$^{\circ}$Brix, 총산 0.34%, pH 4.11이었다. 단독균주의 경우 비파 착즙액의 첨가 농도(10, 15, 20%)를 달리하였을 때 Str. thermophilus는 착즙액 10% 첨가시 배양 12시간에 2.10${\times}$$10^{9}$ CFU/mL로, Lac. acidophilus는 착즙액 10-15% 첨가시 배양 15시간에 1.09${\times}$$10^{9}$-1.14${\times}$$10^{9}$ CFU/mL로 그리고 Lac. casei는 착즙액 10-15% 첨가시 배양 24시간에 1.47${\times}$$10^{9}$-1.54${\times}$$10^{9}$ CFU/mL로 가장 높은 균수를 보였다. 또한 이들 유산균의 산 생성도 비파 착즙액을 10% 첨가하였을 때 가장 많이 증가하였다. 혼합균주의 경우 Str. thermophilus와 Lac. acidophilus, Str. thermophilus와 Lac. casei는 모두 착즙액 10% 첨가구에서 배양 15시간에 각각 1.33${\times}$$10^{5}$ CFU/mL, 1.13${\times}$$10^{5}$ CFU/mL이 증가하면서 최대 균수를 나타내었으며, pH 저하와 적정산도 상승이 뚜렷하였다. 따라서 비파 착즙액 첨가 기능성 yoghurt 제조시 비파 착즙액을 10% 첨가하여 혼합 starter로 Str. thermophilus와 Lac. acidophilus 혼합균주를 사용하는 것이 이들 유산균의 증식에 가장 적합한 것으로 나타났다.타났다. This experiment was carried out to investigate the effect of loquat (Eriobotrya japonica Lindley) extract on the acid production and growth of lactic culture in reconstituted skim milk. The supplementation level of loquat extract to reconstituted skim milk was 10%, 15% and 20%. Reconstitued skim milk containing loquat extract was fermented by single of mixed culture of Streptococcus thermophilus, Lactobacillus acidophilus and Lactobacillus casei. General compositions of loquat extract, changes of viable cell count, pH and titratable acidity during fermentation were determined. Chemical compositions of loquat extract were 91.5% moisture, 0.2% crude ash, 8.6$^{\circ}$ Brix soluble sugar, 0.34% total acid, and 4.11 in pH. Supplementation of loquat extract stimulated acid roduction and growth of lactic acid bacteria. Among supplementation levels, a group that was fermented by a single culture of Str. thermophilus with 10% loquat extract was shown the highest viable cell count (2.10${\times}$10$\^$9/ CFU/mL) at 12 hours after inoculation. When loquat extract was added to reconstituted skim milk at the level of 10%, all mixed cultures of lactic acid bacteria showed higher acid production and the number of viable cell count than 3 kinds of single cultures. Especially, the growth of mixed culture of Str. thermophilus and Lac. acidophilus was promoted by the addition of 10% loquat extract. Therefore, it was suggested to manufacture the yoghurt with the addition of 10% loquat extract and the inoculation of mixed culture of Str. thermophilus and Lac. acidophilus for on the stimulation of growth of the lactic culture.

성남 지역 일부 초등학생의 청국장 섭취 실태 및 기호도 조사

목은경 ( Eun Kyung Mok ),박신인 ( Shin In Park ) 한국식품영양학회 2008 韓國食品營養學會誌 Vol.21 No.2

한국 전통 김치의 중국 시장 확대를 위한 중국 산동성 지역 성인의 기호도 조사

장향매 ( Xiang Mei Zhang ),박신인 ( Shin In Park ) 한국식품영양학회 2009 韓國食品營養學會誌 Vol.22 No.4

This study surveyed the Korean Kimchi preference for Chinese, potential Kimchi improvement for Chinese market adaptation and Kimchi application for Chinese cuisine, with the aim of spreading the recognition of Kimchi throughout the world, especially in China, by giving information and developing local types which could be expected to be suitable for utilization of Chinese food life. The subjects were consisted of 298 Chinese(male 108, female 190) residing in Weihai, Yantai and Qingdao, in Shandong province. The questionnaire form was developed and used for self administered evaluation. The collected data were analyzed by SAS package. Baechu Kimchi was found to be the most well-known Kimchi for Chinese, and Kkakdugi, Oi Kimchi, Yoelmu Kimchi and Nabak Kimchi were followed in order. Baechu Kimchi(75.9%) was found to be the most favorite Kimchi for Chinese, and Oi Kimchi(59.3%), Kkakdugi(52.8%), Nabak Kimchi(39.3%) and Yoelmu Kimchi(37.7%) were followed in order. The subjects knew about the Korean foods made with Kimchi, such as Kimchi kimbap(74.8%), Kimchi bibimbap(71.5%), Kimchi bokkeumbap(61.7%), Kimchi guk(58.1%) in order. But the experience of consumption for Korean foods made with Kimchi was low compared to the knowledge of the Korean foods made with Kimchi. Chinese`s most favorite foods made with Kimchi were Kimchi bossam, Kimchi bibimbap, Kimchi bokkeumbap and Kimchi kimbap, Kimchi bokkeum, Kimchi tteoksanjeok and Kimchi jeon in order. Among the 9 kinds of new Chinese foods made with Kimchi, Kimchi chao zhurou(fried pork with Kimchi), Kimchi chao mian(fried noodle with Kimchi), Kimchi chao youcai xiaren(fried rape and prawn with Kimchi), Kimchi zhuroushuijiao(dumpling with pork and Kimchi), Kimchi gedatang(wheat flakes soup with Kimchi) and Kimchi hundun(dumpling with Kimchi), and Kimchi youbing(panfried flour with Kimchi), Kimchi lamian(handmade knife-cut noodle with Kimchi) and Kimchi tangyuan(tangyuan with Kimchi) were preferred foods by the subjects in order.

국내산 및 중국산 대두의 두유 제조 및 기능적 특성

전기숙(Ki-Suk Jeon),박신인(Shin-In Park) 한국조리학회 2015 한국조리학회지 Vol.21 No.3