사과 농축액을 첨가한 사과한천젤리의 품질특성

신승미(Shin, Seung-Mee) 청운대학교 관광산업연구소 2015 관광산업연구 Vol.9 No.2

This principle objective of this study was to evaluate the quality characteristics of apple hanchun jelly prepared with different 6 level(0, 10, 20, 30, 40, 50% base of apple juice °brix) of apple extract. we conducted the moisture, sugar content, pH, Hunter’s color values, the mechanical characteristics, hydroxy radical scavenging activity and sensory evaluation of apple jelly samples, Apple jelly were 78.35-74.18% of moisture, 21.23-29.06 of °brix%, 2.33-2.46 of pH, respectively. In the Hunter's color value, L value of apple jelly products were decreased according to apple extract was increased, but a and b values was increased. With regard to the mechanical properties of apple jelly samples, the score of hardness, springness, gumminess, chewiness were significantly decreased. In hydroxy radical scavenging activity were significantly decreased, it means that antioxidative activity was getting higher. In sensory score of apple jelly, taste, color, flavor, texture, overall quality of 30% apple extract jelly was significantly higher score, respectively. Judging from research results of the apple jelly product, recommended substitution level for addition of apple extract in jelly was 30%.

율피가루 첨가 쿠키의 품질 특성

신승미(Seung Mee Shin),김은경(Eun Gyung Kim) 한국산학기술학회 2017 한국산학기술학회논문지 Vol.18 No.1

본 연구에서는 부산물인 율피를 이용해 쿠키를 제조하여 그 품질특성을 조사하고 식재료로서의 가능성을 알아보고자 하였다. 쿠키는 제조 시 사용되는 밀가루에 대해 율피가루를 0%, 10%, 20%, 30%, 40% 첨가하여 쿠키를 제조하였으며, 모든 쿠키는 180℃에서 10분간 예열된 오븐에서 20분 동안 구웠고, 구운 쿠키는 상온에서 24시간 동안 식힌 후 실험에 이용하였다. 제조한 쿠키는 수분함량, 굽기 손실률, 퍼짐성, 색도 측정, 경도 측정과 관능검사를 실시하여 각 쿠키의 품질 특성을 알아보았다. 그 결과 율피가루를 첨가한 쿠키의 수분함량은 율피가루 함량에 따라 유의적인 차이가 나타냈으며(p<0.001), 쿠키의 퍼짐성과 색도의 L값(밝기)와 b값(황색도)는 율피가루 함량이 증가할수록 감소되어 실험군간의 유의적인 차이를 보였으나(p<0.001) 반면 쿠키의 경도와 적색값은 쿠키 제조 시 율피가루 함량이 증가할수록 유의적인 차이를 보이며 증가하였다(p<0.001). 관능평가 결과, 율피가루 20% 첨가 쿠키가 색, 조직감, 전체적인 기호도면에서 다른 실험군에 비해 가장 높은 점수를 나타내었다. 따라서 위의 실험결과를 정리하면 율피가루를 첨가한 쿠키 제조 시 율피가루 대체 비율은 20%가 가장 적합한 것으로 나타났고 율피가루는 소비자의 기호를 충족시키고 기능성을 증가시키는 데 있어 쿠키의 좋은 재료가 될 것으로 여겨진다. This study investigated the quality characteristics of cookies made with chestnut inner peel powder and its potential as a food ingredient. Cookies were made with various levels (0, 10, 20, 30, 40%) of chestnut inner peel powder. Dough pieces were baked for 20 minutes at 180℃ in an electrically heated rotary oven for about 10 minutes, and all items were measured after cooling for 24 hours at normal temperature. Quality characteristics were measured by moisture content, leavening rate, loss rate, spread factor, color, texture profile analysis, and sensory evaluations. The moisture content of cookies was significantly affected by increasing chestnut inner peel powder (p<0.001). The spread factor as well as L-value and b-value of cookies significantly decreased with increasing chestnut inner peel powder content (p<0.001). However, hardness and redness (a-value) of cookies significantly increased with increasing chestnut inner peel powder content (p<0.001). The sensory score showed that cookies added with 20% chestnut inner peel powder had higher color, texture, and overall acceptability scores than other samples. As a result, quality of cookies added with 20% chestnut inner peel powder was the most suitable, and we suggest that chestnut inner peel is a good ingredient for increasing the consumer acceptability and functionality of cookies.

한식당 이용특성에 따른 메뉴 선택 속성이 고객만족에 미치는 영향

신승미(Shin, Seung-Mee),유향주(Yoo, Hyang-Ju),정경희(Joung, Kyung-Hee) 한국산학기술학회 2014 한국산학기술학회논문지 Vol.15 No.7

오늘날 한식의 세계화가 이루어지면서 우리나라를 방문하는 외국인 관광객 수가 매년 증가함에 따라 한식에 대한 관심이 높아지고 인지도와 기대감이 크다. 본 연구는 한식당 이용특성에 따른 메뉴선택속성이 고객만족에 미치는 영향에 대해서 조사해보고자 하였다. 또한 한식의 메뉴선택속성을 통해 외국인 관광객들에게도 한식이 편안한 이미지로 다가가 발 전할 수 있는 기초자료로 활용하는 것이 본 연구의 목적이다. 연구 결과, 한식당 이용특성에 따른 메뉴선택속성이 고객만족에 유의한 영향을 미치고 있으며, 외국인 관광객들이 메뉴를 선택하는데 있어 속성을 알고 고객만족으로 이어지는 것으로 판단 된다. 그러나 외국인 관광객들에게는 한식 메뉴에 대한 설명과 특성의 부족한 부분은 개선 할 필요가 있는 것으로 사료된다. This study discusses the customer satisfaction as a result of the attributes of menu choice that can meet the needs of foreign visitors. Furthermore, it discusses the possibility that Korean food can be recognized internationally and the research data be available in advance for the people who are going to visit Korea. This study is based on documentary records and empirical studies to analyze and appreciate the effects of customer satisfaction in restaurants that foreigners usually visit. The documentary records are rooted in the related books, papers published in domestic and international associations, academic journals, and various periodicals. According to this research, the attributes of the menu choice in relation to the differences in their purposes has a meaningful influence on the customer satisfaction, so the menu choice of foreign tourists drives their gratification of Korean food. In short, the explanations and ingredients list about items in Korean restaurants need to be improved and explained to increase the number of potential foreign tourists.

누에 동충하초 분말 첨가량에 따른 설기떡의 품질 특성

신승미 ( Seung Mee Shin ),김애정 ( Ae Jung Kim ),조한철 ( Han Chul Cho ),정경희 ( Kyung Hee Joung ) 한국식품영양학회 2008 韓國食品營養學會誌 Vol.21 No.1

한국 전통음식 통합검색 시스템 개발에 관한 연구

신승미 ( Seung Mee Shin ) 한국식품영양학회 2008 韓國食品營養學會誌 Vol.21 No.4

This study is attempt to develop for Korean traditional food data integration system with food database. We are collected all kinds of traditional Korean foods, and referred to document and classified according to food types and cooking methods. Also we are classified 6 types of traditional Korean foods as follows: traditional common, royal, local, festival, rites, and Buddhist temple foods, And we integrate all of that databases for using a specialist or not. We researched for Korean traditional food by cooking type and planed organization for the standardized code and construction for database of Korean traditional foods. It was combined all of them, constructed for Korean traditional food data integration system. Korean traditional foods are classified with 10 provinces local foods, 18 festival foods by seasonal divisions reflecting traditional Korean holidays; and 9 classes rites foods. Korean traditional food using a traditional Korean food classification system was investigated a total of 7,289 kinds foods according to food types. those were 2,585 kinds traditional common foods, 142 kinds of royal foods, 2,137 kinds of local foods, 515 kinds of festival foods, 403 kinds of rites foods, and 1,507 kinds of Buddhist temple foods. And Korean traditional foods included 980 kinds of main dishes, 4,456 kinds of side dishes, 873 kinds of tteok lyou, 515 kinds of hangwa lyou and 465 kinds of emchong lyou. It is therefore recommended that knowledge of traditional Korean foods be preserving and develop their excellence and to further studies.

한국 전통음식 통합검색 시스템 구축을 위한 통과의례음식 연구

신승미 ( Seung Mee Shin ),손정우 ( Jung Woo Sohn ) 한국식품영양학회 2008 韓國食品營養學會誌 Vol.21 No.3

The traditional ritual foods of Korea have developed with for many years, and differ by locality, family customs and religious characteristics. In an efforts to establish the database on that addresses the difficult issue of a classification system for traditional Korean foods, we have conducted a survey of a traditional Korean ritual foods. In the database, typical 10 rites are represented, covering birth to death, these are birth, the hundredth day after birth, the first birthday, the commemoration of finishing books(graduation), the coming of age ceremony, marriage, the birthday feast for an old man, the 60th wedding anniversary, the funeral, and the memorial service. For each rite, the appropriate traditional Korean foods are classified into 6 categories -main dishes, side dishes, tteok lyou, hangwa lyou, eumchung lyou and the others. Some of these have varied considerably with the passage of time, and some have since disappeared. This database provides a basis for generational transmission, preservation and development of traditional Korean ritual foods as one of the components traditional Korean culture.

한국 전통음식 통합 검색 시스템 구축을 위한 향토음식 연구

신승미 ( Seung Mee Shin ),정경희 ( Kyung Hee Joung ) 한국식품영양학회 2008 韓國食品營養學會誌 Vol.21 No.2

강황 분말 첨가 증편의 품질 특성

신승미(Seung-Mee Shin),정경희(Kyung-Hee Joung) 한국산학기술학회 2018 한국산학기술학회논문지 Vol.19 No.1

본 연구는 쌀가루 중량의 0.5%, 1%, 1.5%. 2% 비율로 강황 분말을 첨가한 증편의 품질특성에 관한 것으로 수분, pH, 당도, 색도, 기계적 물성특성, 항산화능, 관능적 특성에 관하여 수행되었다. 그 결과로 증편의 수분함량은 51.26~51.99%로 유의적인 차이가 있었다(p<0.001). 색도 측정 결과 L값은 대조군에서 73.00으로 높았으며, 강황 분말이 첨가될수록 유의적으로 감소하였다(p<0.05). 황색도(b값)는 대조군이 4.24로 가장 낮았고 강황 분말을 첨가할수록 유의적으로 높게 나타났다(p<0.05). 물성 측정 결과 경도 및 부착성, 탄력성, 응집성, 씹힘성, 검성은 시료 간에 유의성이 나타나지 않았으며 경도의 경우는 대조군이 가장 낮게 나타났고 강황 첨가량이 증가할수록 경도가 증가하는 것으로 나타났다. 또한 증편의 DPPH 소거능에서 대조군에 비해 강황 첨가군이 높은 항산화 효과를 나타내었다(p<0.001). 관능평가 결과 강황 분말 1% 첨가군이 색, 맛, 향, 조직감, 전체적인 기호도에서 유의적으로 가장 높은 점수를 나타내었다(p<0.001). 따라서 강황 분말 첨가 증편 제조시 강황 분말 1% 첨가가 바람직하다고 판단되었고, 강황 첨가 증편의 개발 가능성을 확인하였으며 이러한 연구결과는 더 나아가 증편 제품개발 및 산업화에 활용할 수 있을 것으로 생각된다. This study was conducted to investigate the effects of turmeric powder on jeung-pyun. Turmeric jeung-pyun containing 0%, 0.5%, 1%, 1.5%, and 2% turmeric powder was prepared and the moisture, pH, sugar, color, texture, DPPH and sensory properties of the samples were measured. Moisture contents of jeung-pyun were 51.26~51.99% and there were significant differences among the samples(p<0.001). The L-values were significantly decreased with increasing turmeric powder content. The b-value was low in the control and there were significant differences among the samples(p<0.05). Texture profile analysis showed that there were no significant differences among the groups in hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewiness. The hardness was the lowest in the control group and increased with increasing turmeric powder content. The antioxidant activities as measured by DPPH increased with increasing turmeric powder content (p<0.001). In the sensory evaluation, 1% addition of turmeric powder showed the highest preference in terms of color, taste, flavor, texture and overall preference(p<0.001). As determined by this study, the addition of 1% turmeric powder was the most favorable method for making use of turmeric powder in the production of jueng-pyun.

선호성 중심의 교육과정 수정·적용이 발달장애유아의 활동참여 및 문제 행동에 미치는 영향

신승미 ( Sung-mi Shin ),조광순 ( Kwang-sun Cho Blair ) 한국유아특수교육학회 2004 유아특수교육연구 Vol.4 No.1

본 연구는 유아의 활동에 대한 선호성을 중심으로 일반유치원 교육과정을 수정·운영하여, 세 명의 발달장애유아를 대상으로 활동 참여를 증진시켜 사회적 통합을 촉진시키는 것이 목적이었다. 본 연구에서는 대상자간 중다간헐기초선을 적용하여 중재의 효과를 검증하였고, 15초 간격기록법을 이용하여 관찰자료를 수집하였다. 연구결과, 유아들의 선호성이 반영된 집단활동 및 다양한 선택활동 속에서 최대한 개별화교육이 이루어지도록 배려한 교육과정의 운영은 문제행동이 가장 많이 발생되었던 집단활동에서의 발달장애유아 참여도를 증가시키고 문제행동을 감소시킨 효과를 본 연구에서는 보여주고 있다. The purpose of this study was to improve engagement and problem behaviors of three young children with developmental disabilities in an inclusive kindergarten program, using curriculum modification approaches based on children's preferences of activities and materials. This study investigated the intervention effects through a multiple probe baseline design across children. The children were observed during group activities, using a 15-second interval recording system. All experimental sessions were observed for 15 minutes. The intervention was implemented for 66 sessions over a period of 18 weeks. During the intervention, approximately 30 activities were selected from the regular curriculum based on preference assessments for each child. Each activity was modified based on each child's preference. The classroom teacher provided the activities during teacher-directed group activities and free play activities. It was found that implementing modified curriculums based on children's preferences of activities and materials during the regular classroom routine resulted in increased activities engagement and decreased problem behaviors by the participating children. The targed behaviors of the children were found to be maintained one month after the intervention and generalized into situations where the intervention was not implemented. It is suggested that any regular kindergarten teacher can use curriculum modification approaches to improve children's behaviors and learning in inclusive environments by facilitating activity engagement among children with disabilities.

뽕잎 분말을 첨가한 김치의 품질 특성에 관한 연구

신승미 ( Seung Mee Shin ),라선화 ( Sun Hwa La ),최미경 ( Mi Kyeong Choi ) 한국식품영양학회 2007 韓國食品營養學會誌 Vol.20 No.1