유아와 아동기의 영양과 행동발달

심영현 서울여자대학교 1982 서울여자대학논문집 Vol.- No.11

식이섬유소를 첨가한 인절미의 texture와 저장특성

심영현,차경희 서울여자대학교 자연과학연구소 1999 자연과학연구논문집 Vol.11 No.-

The purpose of this study was to investigate the effect of addition of dietary fiber on Injeulmi(Injeulmi is Korean rice cake mabe from glutinous rice) in storage. Alginate, pectin and CMC(0.5%, 0.6%, 0.7%) were added to Injeulmi made from the steamed glutinous rice, glutinous rice flour and brown glutinous rice flour. As a result of sensory evaluation, Injeulmi made from glutinous rice was high moistness, Injeulmi made from glutinous rice flour was low moistness. With respect to coarseness, Injeulmi made from glutinous rice was most coarseable. Chewiness of Injeulmi with alginate and pectin was most chewable in Injeulmi made from glutinous rice flour, was tendest in Injeulmi made from glutinous rice. Injeulmi with CMC was the best chewable in Injeulmi made from brown glutinous rice flour. The reducing sugar content of Injeulmi was rapidly decreased between 0 and 48 hours, while slowly decreased after 72 hours. The Degree of gelatinization of Injeulmi was rapidly decreased between 0 and 24 hours, and that of Injeulmi with dietary fiber was higher than control. Springiness, cohesiveness, chewiness and gumminess of Injeulmi by texture analyser were decreased during storage. Hardness of Injeulmi was rapidly increased during storage. Hardness of Injeulmi with alginate, pectin, CMC was low in Injeulmi made from glutinous rice, and were high Injeulmi made from glutinous rice flour. Hardness of Injeulmi with dietary fiber was lower than that of Injeulmi without dietary fiber, but the added amount of dietary fiber did not have effect on hardness.

솔잎을 첨가한 증편의 관능적, 이화학적 품질 특성

심영현,유창희,차경희 서울여자대학교 자연과학연구소 2000 자연과학연구논문집 Vol.12 No.-

Sensory and physicochemical properties of batter and Jeungpyun added with various levels of were analyzed. Property chanes of texture during storage were also studied. Before the fermantation pH of Jeungpyun was high as addition of pine leaves was decresed. However, as the fermentation progressed, pH of all sample was decreased. There was no significant difference after the second fermentation. As the addition of pine leaves increased the volumn of Jeungpyun was decreased, and the lightness of Jungpyun was decreased. Moisture content of Jungpyun was in the range of 49.57-53.23%. Sensory evaluation showed that Jeungpyun with addition of 1.5% pine leaves and 7% sugar has the highest value of uniformity. More addition of pine leaves tended to have better chewiness. Bitterness was increased in proportion to the addition of pine leaves. Springiness and cohesiveness were significantly decreased (p〈0.05) and gumminess, adhesiveness, chewinss, hardness were increased as the storage time was increased. The most appropriate addition levels of pine leaves and sugar could be suggested as 1% and 7%, respectively based on the additions of this study.

물의 종류를 달리한 동치미의 경도 변화 및 세포벽 관찰

심영현,안기정,김지은 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.1

The purpose of this study was to investigate the changes of hardness and microstructure of Dongchimi cooked with various source of water(distilled water, purified water, Cho Jung Carbonated Natureal water). This study was conducted to observe the change of pH, total acidity, salt content, turbidity, texture and microstructure. Dongchimi cooked with source of water of water was fermented at 10℃ for 46 days. The changes of pH on Dongchimi cooked with various source of water decreased in all samples during fermentation period, and then showed a slowly decrease after 12 days of fermentation. The total acidity of Dongchimi cooked with Cho Jung Carbonated Natural water was arrived slowly at best tasting condition 0.3~0.4 point compared with other conditions. So Dongchimi cooked with Cho Jung Carbonated Natural water was continued to the best tasting condition for end of fermentation. At early stage of fermentation, the changes of turbidity of Dongchimi used Cho Jung Carbonated Natural water showed highly as compared with other test condition for 12th days of fermentation. The maximum cutting force of chinese radish of Dongchimi showed the highest value among all at the 25th day of ripening and then decreased gradually. The maximum cutting force of chinese radish of Dongchimi used Cho Jung Carbonated Natural water was the highest compared with other conditions at 25th day of fermentation. The calcium content of Dongchimi juice used Cho Jung Carbonated Natural water was observed high at the early stage of fermentation and showed the highest value at 25th day of ripening. The calcium content of chinese radish and Dongchimi juice of Dongchimi cooked with water purifier was lower than that of Dongchimi cooked with Cho Jung Carbonated Natural water, and was higher than that of Dongchimi cooked with Distilled water at the early stage of fermentation. The magnesium content in all samples increased gradually from the early stage of fermentation. The microstructure showed disintegration appearance of middle lamella and cell wall during fermentation period.

배추절임시 염수농도와 침지온도 및 시간에 따른 특성 변화

심영현,안기정,유창희 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.2

오늘날 우리의 김치제조는 가정 내 소규모 제조보다는 산업화, 공장화 제품으로 변화되어 가는 추세이다. 현장에서 도움이 되면서도 질적으로 우수한 김치 제조를 위한 가장 기초라 할 수 있는 절임 공정은 무시 될 수 없는 부문이기에 본 실험에서도 배추 절임 시 가장 중요한 염 용액의 농도와 절임 시 온도변화 절임 시간을 달리해 절임 배추의 조직감에 대한 기초자료 확립에 목적을 두었다. 최적염도 2.8 도달점과 조직감을 살펴볼 때 10%염용액 25℃ 10시간째, 15%염용액 25℃ 6-8시간대에서 가장 빨리 도달했다. 조직감을 10-15 % 염용액에서 6-10 시간대에서 우수한 질감으로 나타났다. 결과적으로 온도가 올라갈수록 적정 염농도인 2.80에 도달하는 시간이 각 시료마다 다르고 조직감에서는 질긴 조직감보다는 신선하고 청량감을 줄 수 있는 조직감을 보이는 시료가 10% 염용액, 25%, 10시간째 15%, 25℃, 6-8시간째로 염농도 도달점, 조직감이 일치하므로 절임시간과 온도, 염용액의 염도를 보정함이 맛과 영양적으로 우수 할 뿐만 아니라 시간적, 경제적인 부문에서도 많은 경감효과를 가지고 올 수 있다고 본다. When Kimchi is cooked, it is very import to find an appropriate level for the salt content of the cabbage to makes the best tasting Kimchi. Therefore, in this article, attempts were made to find the best salted cabbage condition using difference salt solution concentration, temperatures and fermentation periods. In the experiments with the difference of the salt solutions, 10 and 15%, the salted cabbages were packed in polyethylene bags, and incubated at 10, 15. 20 and 25'c for 0, 2, 4, 6, 8, 10, 12, 14, 16 and 20 hrs. As a result, the best tasting Kimchi, in terms of texture characteristic, were found with storage times of 10 and 6-8 hrs, with salt solution concentrations of 10 and 15%, respectively, both of these at 25"C . The best conditions, in terms of the Kimchi taste characteristics, where 6-10 hrs, with the salt solution concentrations of 10 & 15%. With storage conditions of 10 hrs and a salt solution concentration of 10%, and 6-8 hrs and a salt solution concentration of 15%, both at 25"C, the texture characteristics were fresh, clear and cool. Also, the points of the appropriate salt content differ with temperature. Therefore, the appropriate conditions for the salting time, storage temperature and salt solution concentrations will make the best tasting, most nutritious Kimchi, in the least time and most economically.

생활관 학생들의 기호 조사

沈英現 서울여자대학교 1976 서울여자대학논문집 Vol.- No.5

지열발전의 현황과 전망

심영현 대한전기협회 1980 대한전기협회지 Vol.- No.39

무너지는 빙하

심영현,류선이 국제보건미용학회 2021 국제보건미용학회 학술컨퍼런스 Vol.2021 No.11

보충원으로서의 과일

심영현 서울여자대학교 1980 서울여자대학논문집 Vol.- No.9

集團給食의 管理 (經營管理)

心英現 서울여자대학교 1971 서울여자대학논문집 Vol.- No.1