깻잎착즙액을 이용하여 제조한 식빵의 이화학적 및 관능적 특성

오석태(Suk-Tae Oh),김기혁(Kee-Hyuk Kim),김원모(Won-Mo Kim),이규희(Gyu-Hee Lee) 한국식품영양과학회 2017 한국식품영양과학회지 Vol.46 No.7

다양한 생리 기능성을 가지며 우리나라 전 지역에서 쉽게 재배가 가능한 깻잎의 활용 범위를 넓히고자 깻잎착즙액(squeezed perilla leaf juice, SPLJ) 첨가량을 달리하여 제조한 식빵의 물리 화학적 및 관능적 특성을 확인하였다. 깻잎착즙액을 첨가한 반죽의 특성을 farinigraph로 분석하였을 때 견도와 반죽형성에 도달하는 시간은 대조구와 거의 차이가 없었으나 반죽의 안정도는 깻잎착즙액의 양이 증가할수록 반죽안정도 시간이 길어지는 경향을 나타내어 깻잎착즙액 고형분 함량을 2% 미만 첨가할 경우에는 깻잎착즙액의 첨가가 반죽 특성을 좋게 하였다. 반죽의 발효 팽창력은 깻잎착즙액 첨가량이 많을수록 줄어드는 경향을 나타내었다. 깻잎착즙액의 첨가량을 달리하여 제조한 식빵의 부피, 비용적, 굽기손실률은 깻잎착즙액의 첨가량이 증가할수록 줄어들었으며, 색도는 깻잎착즙액의 첨가량이 많을수록 청록색이 진해졌다. 물성 특성은 깻잎착즙액 첨가량이 많을수록 탄력성과 점착성은 낮은 값을 나타냈으며, 깨짐성, 씹힘성과 경도성은 높아지는 경향을 나타내었다. 깻잎착즙액의 첨가량을 달리하여 제조한 빵의 강도에 대한 관능평가를 시행한 결과 깻잎착즙액의 첨가량이 많을수록 기공이 균일한 정도와 부드러운 조직감은 낮아지는 경향을 나타내었고, 빵표면의 녹갈색 정도, 깻잎냄새, 깻잎맛과 쫄깃한 조직감은 높아지는 경향을 나타내었다. 전체적인 기호도는 1.5% SPLJ가 가장 높은 소비자 기호도를 나타내었으나 1.5%와 1.0% SPLJ 사이에는 통계적 유의차가 없었다. 관능평가 강도 측정 결과(undependent variable)와 소비자 기호(dependant variable)도 사이의 관계를 부분최소제곱(partial least squares, PLS)을 이용하여 회귀 분석한 결과, 본 실험에 참가한 소비자들은 깻잎착즙액의 양을 달리하여 제조한 빵에 대하여 초록색이 있으며 깻잎 향과 맛이 느껴지는 부드럽고 쫄깃한 느낌을 갖는 빵을 선호함을 알 수 있었다. 본 실험의 결과로 물리적 특성은 0.5%가 적당하였으나, 기호성은 1.5%까지도 적당함을 알 수 있었다. 결론적으로 깻잎착즙액을 이용하여 식빵을 만들 때 반죽특성은 좋으나, 발효력 및 부피팽창이 낮아 물리적 특성이 바람직하지 못함을 알 수 있었다. 하지만 기호성은 우수한 것으로 평가되어 깻잎식빵을 제조하기 위한 제빵 적성을 높이는 연구가 필요함을 알 수 있었다. For wide application of perilla leaf, which has various healthy functions and can be easily cultured across Korea, the physicochemical and sensory properties of pan bread made with various amounts of squeezed perilla leaf juice (SPLJ) were analyzed. When dough characteristics were analyzed by using farinograph, consistency and dough development time were not significantly different between the control and bread dough made with various amounts of SPLJ, whereas dough stability time increased with increasing SPLJ amount. Expansion rate of dough decreased with increasing SPLJ amount. The volume, specific volume, and baking loss rate of pan bread made with various SPLJ amounts decreased with increasing SPLJ amount. Pan bread crumb colors became thickened and greenish with increasing SPLJ amount. For physical properties of pan bread made with various SPLJ amounts, springiness and cohesiveness decreased with increasing SPLJ amount, whereas brittleness, chewiness, and hardness increased with increasing SPLJ amount. In the sensory strength analysis, pore uniformity and soft texture decreased with increasing SPLJ amount, whereas crumb color (dark greenish), perilla leaf odor, perilla leaf taste, and chewing texture increased with increasing SPLJ amount. In the overall acceptance analysis, 1.5% SPLJ was the most preferred with a score of 7.10. However, statistical differences between 1.5% and 1.0% SPLJ were not detected at P<0.05. In the partial least squares analysis, consumers liked bread with a green crumb color, perilla leaf odor, perilla leaf taste, and soft and chewing texture. In conclusion, physicochemical properties of pan bread made with SPLJ were less desirable than those of the control; however, consumer acceptance of pan bread made with 1.5% SPLJ was shown the highest. Therefore, methods for increasing physicochemical properties of pan bread made with SPLJ need to be developed for wide application of perilla leaf.

호텔 기업의 조리사 경력개발 관리에 관한 연구

오석태(Suk Tae Oh) 한국조리학회 2002 한국조리학회지 Vol.8 No.1

Ordinary, the hotel Career Development that cooks are hired, then OJT and evaluation, disposition. It means that cook to set in order with licence and to carry-out effect. But it is not continue forever about the job demand, attitude, ability of cook. The Executive Chef and depart of career development have to plan for problems now and a long time of time to cooks. Demand of cook career development are sociality and economical. Because the hotel needs a high?grade cook for keep competitive in changing surround. Internal resources are more effective when require without delay man power than hire urgent. It is not only lack career development to cock, probably face up to retirement at one time and foment social order but also cook lose their a right to labor. Cook supports their family and grow, economic base for ethical by labor, so have to carry their point. In addition the domestic five stars hotel`s career development structure are very simple and infirm, so it cause stagnation to position, lead to negative vision and show a drop in efficiency. Therefore the hotel must investment about Career Development

조리 환경에 적합한 기능성 신발(조리화)에 관한 연구

오석태(Suk Tae Oh) 한국조리학회 2009 한국조리학회지 Vol.15 No.1

외식조리학과 재학생들의 선택, 성별, 학년별 변인이 블록식 교육만족도와 미래직업의지에 미치는 영향연구

오석태(Suk Tae Oh) 한국조리학회 2012 한국조리학회지 Vol.18 No.2

This study aims to evaluate the satisfaction of students with a block system and it`s effect on preparing students for a culinary career in the future. Summing up the outcomes of this study, male students reported higher levels of satisfaction than female students not only regarding a block system per se (significant level 0.05) but with regards to career preparation as well (level 0.01). According to the choice variations disclosed by this study, a strong correlation exists with each of the p-values 0.000. Additionally, satisfaction with a block system appears to be strongly related to how well it is perceived to prepare students for future jobs with a RSQ = 0.840. Summing up the study`s conclusions on gender effects, satisfaction with a block system is higher for males than females due to its being physically harder to take for female than for male students. Also, student grades have no correlation with satisfaction with a block system while they show significant differences in future job will. Freshmen (first year students) displayed the strongest level of satisfaction regarding future career preparation while seniors (fourth year students) the lowest. According to these results, we can posit a theory; gender and study years have an effect on the satisfaction with a block educational program and perceived value of career preparation. Therefore, culinary instructors and planners should consider this study`s results to improve student satisfaction and future job preparedness.

PREFACE

Oh, Suk-Tae(오석태) 한국조리학회 2014 한국조리학회지 Vol.20 No.5

안전 환경 인식과 사고 경험에 따른 외식산업 주방 종사원의 안전사고에 관한 연구

오석태(Suk-Tae Oh) 한국조리학회 2015 한국조리학회지 Vol.21 No.2

외식조리전공대학생들이 인식하는 COVID-19와 온라인 수업에 관한 연구

오석태(Suk-Tae Oh) 한국조리학회 2021 한국조리학회지 Vol.27 No.8

미국 조리 유학생 만족도에 관한 연구

오석태(Suk Tae Oh) 한국조리학회 2010 한국조리학회지 Vol.16 No.4

This study investigates the satisfaction of the culinary students during their studies in Rhode Island State (RI) in the United States. This research will prepare and give guidance to those who wish to study abroad. For this research, interviews and surveys were conducted and along with total of 68 copies of questionnaire were collected from to the Korean culinary students in the RI from Sep. 2007 to Mar. 2008. The analysis of the data was based on a Likert scale. Findings showed that most students chose to study abroad in their major felt satisfied with their school facilities. The research also indicated that where few challenges, such as language barrier and cultural differences. The inconveniences were with language problems and progress gradually into cultural challenges. In this respect, culinary students need to have more linguistic preparation and as well as to learn the importance of multiculturalism and globalization. Successful study abroad requires both personal and academic preparation. Teacher and parents should give supports and provide the fundamental skills that the students need to have a productive experience.

21C 조리문화 비젼

오석태(Suk Tae Oh) 한국조리학회 1999 한국조리학회지 Vol.5 No.1

People who cook often say cooking is art or cooks are the same as doctors. But matter how hard they way repeat these speaking, if they are not permitted socially, that becomes a useless thing. To sublime cooking into the art and cook like doctor`s prescription, culinary duty must be performed by craftsman spirit and soul to endow artistic value. And culinary course is carried out by virture of scientic basis like doctor`s prescription.

향토음식에 대한 브랜드화 방안 연구

오석태(Suk-Tae Oh) 동아시아식생활학회 2010 동아시아식생활학회지 Vol.20 No.5