콩 품종별 흡습특성 비교

염초애,김동희,김우정 한국농화학회 1990 Applied Biological Chemistry (Appl Biol Chem) Vol.33 No.1

Seven varieties of soybeans(Paldal, Danyeob, Jangbaek, Baegun, Jangyeob and 2 cultivars of Local 1 and Local 2) were investigated to compare the sorption characteristics during storage of various relative humilities. The sorption isotherm curve determined at RH range of 33∼92 % and 4 ℃ and 25 ℃ showed that moisture contents of soybeans was higher at 4 ℃ than those values at 25 ℃ for overall water activities of 0.33∼0.92. The Paldal was the highest moisture content at 4 ℃ while that value of Baegun was the highest at 25 ℃. The change in moisture content with storage time was expressed by log(dw/dt)=b log(t)+log a and the value of (dw/dt)×10³was decreased logarithmically. The Paldal was comparatively the highest initial absorption rate and the value of -b in seven varieties decreased as the relative humidity increased from 33 % to 92 %.

약과의 조리 및 저장에 관한 연구

염초애,박금미 한국조리과학회 1992 한국식품조리과학회지 Vol.8 No.2

한국음식의 조리법 표준화를 위한 연구 (1) : 탕반류 For the Focus on Soups

염초애,계승희,문현경,박은미 한국조리과학회 1995 한국식품조리과학회지 Vol.11 No.1

This study attempted to standardize recipe for preparation of Korean foods such as Kalbi tang (beef rib soup), Yukgaejang (Hot meat soup), and Seolnong tang (meat soup). We examined food amount included in recipes which were used by 3 groups such as cookbooks, food service institutions, and restaurants. 1. The first step in standardizing recipe, we analyzed cooking methods from 3 sources, then investigated to them about soups. Kadbi tang was investigated from 10 kinds of cookbooks, 9 places of food service institutions, and 3 places of restaurants. Yukgaejang was investigated from 13 kinds of cookbooks, and 18 places of food service institutions, and Seolnong tang was examined from 7 kinds of cookbooks, 5 places of food service institutions, and 2 places of restaurants. 2. The product which was made by standardized recipe was evaluated suitable for using by sensory panels, the recipe adjusted to the quantities and modified. When the testing was compeletly, the total yield volumn and portions by ten persons were determined as well as material weights and procedures, and the recipe was ready to be set up. For examples, standardized recipes for preparations of Kadbitang, Yukgaejang, and Seolnong tang were as followed; Yield volumn after cooking was 6.5㎏, optimum service temperature was 70℃ , preparation time was 6 or 10 hours for 10 persons, and service volumn per one person was 650g, and it was presented weight of food materials, procedures, as well as references and cautions. We have in hand try to standardize recipe for preparation about several foods. for the sake of setting up it about Korean foods especially on the focus of soups. We expect that it will be general use of education for cooks as well as application in food service institutions, and does us good of cooking, saving times, economical benefits by regulating materials.

연구한국음식의 조리법 표준화를 위한 연구 (3) : 비빔밥류 For the focus on Pibimbab ( Mixed Rice )

염초애,계승희,문현경,이성희,송태희 한국조리과학회 1995 한국식품조리과학회지 Vol.11 No.5

This study was attempted to standardize preparation methods of Korean foods; Pibimbab (mixed rice) and Kongnamul Pibimbab (sprout mixed rice with soybean). We followed cooking method by using cookbooks, food service operation recipes , materials distributed by commercial food restaurants from their own experimental kitchens, and home recipes. Before those recipes were standardized, we thoroughly analyzed and modified. The total yield and portions were determined together with weights and procedures. And we evaluated food made by standardized recipes for acceptability by taste panels from Sookmyung Women's University. It concluded that yield volume for Pibimbab and Kongnamul Pibimbab after cooking for 10 persons was 6.5㎏, optimum service temperature was 70℃, preparation time was 6 hours, service volumes by one person was 650g. This presentation for above on food materials and material weights, preparation methods as well as cautions and references are attached in this research paper.

대두경화유의 감자 튀김시 이화학적 성상과 맛의 변화

염초애,권혜순 한국조리과학회 1993 한국식품조리과학회지 Vol.9 No.4

This study aims to seek ways to improve frying stability of soybean oil which is widely used for deep frying while at the same time attempting to develop new frying oil and fat of high quality. Taking soybean oil as a control group, the study fried frozen potatoes with hydrogenated soybean oil with iodine value ranging from 60 to 110 for 15 hours. The test results showed that in frying stability, hydrogenated soybean oil with iodine value of 87 and 63 was superior to normal soybean oil and hydrogenated soybean oil with iodine value of 111(P<0.05). In sensory evaluation, however, no significant difference can be detected among groups(P>0.05). The correlation between physicochemical properties and sensory evaluation results was highest for smoke point and viscosity. This study concludes, therefore, that hydrogenated soybean oil with iodine value of 60∼90 is better than normal soybean oil as deep-frying oil.

명태식해의 제조방법과 숙성기간이 이화학적 및 관능적 특성에 미치는 영향

염초애,신승미 한국조리과학회 1997 한국식품조리과학회지 Vol.13 No.4

콩떡의 저장성에 관한 연구

염초애,안채경 한국조리과학회 1992 한국식품조리과학회지 Vol.8 No.3

This investigation was undertaken for the purpose of studying the quality, acceptibility and storage of soybean rice cake containing various levels of soybean. Soybean rice cake was stored at 30℃, room temperature (18∼20℃) and 5∼6℃. Sensory evaluation was done by panels of 7 judges. Objective measurements were made by utilizing the Instron and Hunter Colormeter. The results were as following; 1. By sensory evaluation, 30% soybean of soybean rice cake was better than others during storage periods. 2. By Instron measurement of soybean rice cake, Hardness was tend to increase as addition level of soybean decreased and as storage periods increased. Hardness had significant relationship with consistency, moistness and texture during storage at 5∼6℃. 3. By color value of soybean rice cake, b value was tend to increase as the addition level of soybean increased and decrease as storage periods increased. The Hunter of L,a,b showed that color of sensory evluation had significant relationship with only b value.

결착제에 따른 순대의 제조 및 조리 특성에 관한 연구

염초애,손정우,김철재 한국조리과학회 1999 한국식품조리과학회지 Vol.15 No.2

본 연구에서 순대 제도의 표준화를 위하여 돈혈의 최적 함량을 구하고, 돈혈을 혈장과 난백으로 대체했을 때의 조리 특성을 연구한 결과를 요약하면 다음과 같다. 순대에 사용된 재료는 관능검사 결과, 돈육 27%, 찹쌀 15%, 채소류(배추:숙주=3:2) 35%, 양념류가 8%이며 돈혈의 첨가량이 15%일 때 가장 좋았다. 결착제를 달리한 순대의 특성에서 순대의 조리수율은 79.4%이었으나 혈장과 난백을 돈혈과 대체하였을때 조리수율이 각각 71.2%, 75.0%로 혈장과 난백의 첨가로 조리 수율이 낮아졌다. 수분 흡수 능력은 돈혈장 순대(P15)가 11.5%, 돈혈순대(control)가 22.0%, 난백 순대(E15)가 41.9%이었고 유화 안정도는 control이 49.3%로 가장 높았으며 돈혈 또는 난백 첨가 비율에 따라 감소하였다. 순대의 pH는 모든 처리군에서 유의적인 차이가 없었다. 색도는 혈장과 난백 첨가에 따라 L 값과 b 값이 증가하였으며 적색을 나타내는 a 값은 감소하였다. 기계적인 방법으로 텍스쳐를 측정한 결과 혈장 혹은 난백이 돈혈과 대체될수록 경도와 부착력, 씹힙성이 저하되었다. 순대의 돈혈을 첨가한 것이 수분 흡수 능력, 유화 안정도 등에서 높은 수치를 보여 텍스쳐가 우수하였고 돈혈장, 난백을 대체할수록 가공 적성이 기대한 것보다 낮았으나 관능검사 결과 혈액순대와 유의적인 차이를 보이지 않아 순대에서 돈혈장과 난백의 대체 가능성을 엿볼 수 있었다. The standard cooking method of Soondae, a famous traditional sausage type food in Korea, was proposed and the applicability of porcine plasma and egg white as the substitute of the porcine blood was investigated for the improvement of off-flavor, rancidity, and acceptability of Soondae. Sensory evaluation suggested Soondae prepared with 15% porcine blood most preferred. The cooking yields, water absorption capacity and hardness of plasma and egg white added Soondae were decreased compared with those of original porcine blood Soondae. The overall results of sensory evaluation suggested the possibility of using porcine plasma or egg white as a substitute for the porcine blood in Soondae.

한국여자중학생의 식습관과 식품기호에 관한 조사연구 : A Study on Food Habits and Preferences of Korean Middle School Girls

廉楚愛,張明淑,金東姬,黃載姬 淑明女子大學校 亞細亞女性問題硏究所 1984 아시아여성연구 Vol.23 No.-

This study was undertaken to investigate food habits and preferences of Korean middle school girls. It was conducted across the nation from April 25th to May 10th in 1984. A special form of questionnair was distributed to 1,467 subjects in order to find out their food habits and preferences. Results were as follows: 1) The most emphasized meal of the subjects was supper. Most of the students didn't skip breakfast, and they preferred rice to bread for the breakfast. 2) The subjects preferred the foods frequently taken, whereas they didn't like the unfamiliar foods. The favorite foods are Kimchi, laver, sesame leaf, soybean sprout, soybean curd, beef, chicken, sausage, squid, noodle, fruits, and ice cream 3) Most of the subjects took snacks: the most favorite snacks are fruits, ice cream, bread, and cake. 4) The most favorite side dishes of lunch box are squid, laver, ham, and sausage. 5) 44.6% of the subjects learned about nutrition in school, but they didn't reflect the earned knowledge on their dietary life. Most of the subjects were influenced by the mass communication media advertisement on foods. 6) More than 58% of the subjects were satisfied with their diets.

콩떡의 제조 및 기호도에 관한 연구

염초애,김동희,송태희,안채경 한국조리과학회 1992 한국식품조리과학회지 Vol.8 No.1

This study attempted to examine the effects on sensory characteristics, texture and color of steamed soybean rice cake in various levels of soybeans. Sensory evaluation was done by panels of 7 judges. Objective measurements were made by utilizing the Instron and Hunter Colormeter. The results were as follows; 1. The content of moisture, total ash, protein, fat and carbohydrate in rice were shown to be about 13.47%, 0.48%, 6.40%, 0.54% and 79.11%. Those of soybean were 10.95%, 4.54%, 30.67%, 20.36% and 33.48%. 2. The results of sensory evaluation revealed that rice cake containg 20% of soybean produced the best quality in most sensory characteristics. 3. By Instron measurement of various levels of soybean in steamed soybean rice cake, hardness and cohesiveness were not different. By color value of that, b value was tend to increase as the addition level of soybean.