동과 서의 茶이야기 : 놀이와 사교가 있는 풍경

오재복(Oh Jae Bok) 한국외식경영학회 2003 외식경영연구 Vol.6 No.1

브로콜리 줄기 분말을 혼합한 파운드 케익의 항산화 활성과 품질 특성에 미치는 영향

오재복 ( Jae Bok Oh ),이혜정 ( Hye Jeong Lee ) 한국식품영양학회 2011 韓國食品營養學會誌 Vol.24 No.4

A study was undertaken to examine the antioxidative activity and the quality attributes of broccoli stem powder pound cakes. Broccoli stem powder was added to the batter at a ratio of 5, 10 and 15% respectively. The antioxidant activity was estimated by DPPH free radical scavenging activity, the total phenolic compounds content and flavonoid content in Broccoli stem powder and pounds cakes. Antioxidative activity was highly correlated with the total phenolic and total flavonoids contents of broccoli stem pound cakes respectively(r=0.937, r=0.981). The effect of cake improver on quality characteristics of cake broccoli stem powder and pound cakes were estimated in terms of the specific load volume, hardness, hunter value of crumb and crust and sensory quality of cakes. The specific volume were increased significantly with increasing substitution level of cake improver and broccoli stem powder(p<0.01). The lightness were significantly decreased with increases in broccoli stem powder of pound cake crust and crumb(p<0.01, p<0.01). The hardness, chewiness and gumminess and cohesivenss were tended to reduce in both of powder. The consumer acceptability score for 5~10% broccoli stem pound cakes ranked significantly(p<0.01) higher than those of the other groups in taste, flavor and overall preference. This results showed that cake improver & broccoli stem powder are a good ingredient to increase consumer acceptability and the healthy.

요리본능

오재복(Oh Jae Bok) 한국식공간학회 2011 식공간연구 Vol.6 No.2

단체급식 조리종사원의 주방환경이 직무만족과 조직몰입에 미치는 영향

배성일(Seong Il Pae),오재복(Jae Bok Oh) 한국관광연구학회 2014 관광연구저널 Vol.28 No.8

To determine the impact of the relationship between job satisfaction and organizational commitment, employees Kitchen Catering Culinary environment presented, and the efficiency of room for cooking catering employees to present the practical implications of this study are in the catering business for effective human resource management The. The results were as followsFirst, the environmental factors of kitchen catering cooking employees showed that the positive effect on job satisfaction ``job environment`` cooking Employees ``Housing and Environment``, ``working environment``. Second, analysis of the impact of relationships ``job satisfaction`` and ``organizational commitment`` results show that the organizational commitment of employees to increase job satisfaction. Third, to give a positive impact on organizational commitment of employees ``job environment, the environmental factors of kitchen catering cooking employees`` working environment ``,`` environmental facilities. Suggests that a major factor in improving the organizational unity of these results to improve the job satisfaction of employees in the catering kitchen cooking environment, employees are the results of these studies. Due to the temporal and spatial constraints of the study of the Culinary employees working in workplaces located in Seoul and Gyeonggi-catering survey has been conducted to limit the results of this research study is common. Therefore, future research is expected to be conducted applied research samples and more variables.

전통 과일 음청류의 역사적 고찰과 제조법의 표준화

이혜정(Hye-Jeong Lee),오재복(Jae Bok Oh),배숙희(Sook Hi Bae) 한국식품과학회 2005 식품과학과 산업 Vol.38 No.4

향약집성방(鄕藥集成方)' ｢비위문(脾胃門)｣ 처방전의 약선식 개발을 위한 문헌 고찰

정혜윤(Jeong, Hae-Yoon),오재복(Oh, Jae-Bok),문혜준(Mun, Hae-Jun) 한국식공간학회 2015 식공간연구 Vol.10 No.1

본 연구의 목적은 󰡔향약집성방󰡕 ｢비위문｣ 처방전의 약선식 개발을 위한 방법으로 문헌 수록 29방 중식재료와 제법들 중 사용가능한 18방(方)의 내용을 살펴보고 각 처방전의 재료구성 및 만드는 법과 각재료의 성미, 귀경, 효능 등을 알아보고자 하였다. 비위(脾胃)는 양기(陽氣)와 음혈(陰血)의 근원이 되는것으로 수곡(水穀)의 기미(氣味). 영기(營氣)가 인체의 기운을 이루고 전화하여 혈(血)이 되어 기혈(氣血)이 인체의 생명활동을 수행하는 곳으로 이것을 비위의 기혈(氣血)이라고 한다. 사람이 세상을 살아감에 있어서 음식이 으뜸이고 약이(藥餌)가 다음이 되므로 처방을 내리는데 있어 먼저 식품으로 치료하는 식료(食療)를 우선으로 하며 이 치료가 되지 않으면 약으로 치료하게 되는데 바쁜 현대인들은 불규칙한 식사시간과 비위의 기운을 자극하는 강렬한 음식의 맛으로 인하여 위(胃)기능의 허약함에 노출되어 있다. 이로 인한 만성질환들이 반복되는 증상들이 빈번한 가운데 수곡지기(水穀之氣)인 비위(脾胃)기능을 강화하고 허약한 기운을 보해주고자 고의서인 󰡔향약집성방󰡕 ｢비위문｣ 처방전 을 통하여 적합한 약선식의 개발이 가능한지를 문헌고찰을 통해 연구하고 이에 성질이 따뜻하고 맛이 달고 무독한 약재들이 본 연구의 소재로 적합한 결과를 고찰하였으며 개발 가능한 약선식의 제형은 고(膏), 환(丸, 환약), 탕(湯), 갱(羹), 밥(飯), 초(麨, 미싯가루) 산제(散劑, 가루), 만두(餛飩)였다. 불규칙한 식습관으로 인해 소화기관의 기능이 많이 허약해지는 현대인들에게 간편한 약선식을 제공할 수 있는 건강식단으로서의 활용가치가 매우 클 것으로 본다. This study looked to the “Hyangyakjipseongbang”’s “Biwimun” chapter to develop diet therapies out of traditional knowledges on food and herbs and reviewed 18 prescriptions available in the perspective of developing diet program out of 29 written in the literature, focusing on the ingredients, cooking instructions and taste and properties of each ingredient. In the traditional Korean medicine, stomach serves as a foundation for qi and blood and taste and energy of food constitutes the energy of body and provides blood to sustain life activities. For the health of people, food comes first with medicine next and medicine is taken only when illness is not cured by food-driven treatment. These days, people have a weakened digestive system due to irregular mealtime and intake of unhealthy food which explains why they are often vulnerable to chronic diseases. The traditional Korean book on medicine “Hyangyakjipseongbang” has a chapter for the digestive system, “Biwimun” where this study investigated feasibility of diet program to help strengthen the digestive system or the stomach through literature review, identified ingredients of medicinal values which tasted sweet with warming properties and has no risk in terms with health. The types of diet therapy suitable for development include paste, pill, soup, rice. roasted grain powder, powder and dumpling. The diet therapy is believed to provide an easy and healthy diet program for people suffering from the weakened digestive system.

율무 청국장 분말과 밀겨 분말을 혼용한 파운드 케익의 항산화 활성과 품질 특성

이혜정 ( Hye Jeong Lee ),박희옥 ( Hee Ok Pak ),장재선 ( Jae Seon Jang ),김성수 ( Sung Su Kim ),한찬규 ( Chan Kyu Han ),한재흥 ( Jae Heung Han ),오재복 ( Jae Bok Oh ) 한국식품영양학회 2011 韓國食品營養學會誌 Vol.24 No.3

A study was undertaken to examine the effect of the addition of job`s tears(Coixlachryma-jobi L.) chungkukjang(soybeanfermented food) and wheat bran powder on quality attributes of pound cakes. Job`s tears chungkukjang and wheat bran powder was added to the batter at a ratio of 10, 12.5 and 15% respectively. The antioxidant activity was estimated by DPPH free radical scavening activity, the total phenolic compounds content and flavonoid content in job`s tears chungkukjang & wheat bran powder and pounds cakes. Antioxidative activity was highly correlated with the total phenolic and total flavonoids contents of job`s tears chungkukjang and wheat bran pound cakes respectively(r=0.9671, r=0.8335). The quality characteristics of job`s tears chungkukjang powder and wheat bran powder pound cakes were estimated in terms of the specific load volume, hardness, hunter value of crumb and crust and sensory quality of cakes. The specific volume were increased significantly with increasing substitution level of job`s tears chungkukjang and wheat bran powder(p<0.01). The lightness were significantly decreased with increases in job`s tears chungkukjang and wheat bran powder of pound cake crust and crumb(p<0.01, p<0.01). The hardness, chewiness and gumminess were tended to reduce, while cohesiveness with increase in both of powder. The consumer acceptability score for 10~15% job`s tears chungkukjang and wheat bran powder pound cakes ranked significantly(p<0.01) higher than those of the other groups in taste, flavor and overall preference. This results showed that job`s tears chungkukjang and wheat bran powder are a good ingredient to increase consumer acceptability and the healthy.

율무 청국장 분말과 밀겨 분말을 활용한 아메리칸 쿠키의 항산화 활성과 품질 특성

이혜정 ( Hye Jeong Lee ),박희옥 ( Hee Ok Pak ),장재선 ( Jae Seon Jang ),김성수 ( Sung Su Kim ),한찬규 ( Chan Kyu Han ),오재복 ( Jae Bok Oh ),도완녀 ( Wan Yeo Do ) 한국식품영양학회 2011 韓國食品營養學會誌 Vol.24 No.1

Job`s tears(Coix lachryma-jobi L.) chungkukjang powder and wheat bran powder were added to American cookies for practical use as healthy compounds. We examined the antioxidant activity and quality characteristics of cookies prepared with different amounts(as ratios of 10%, 20%, 25% to the flour quantity) of Job`s tears chungkukjang & wheat bran powder. The antioxidant activity was estimated by DPPH free radical scavenging activity, the total phenolic compounds content and flavonoid content in Job`s tears chungkukjang & wheat bran powder and cookies. The quality characteristics of Job`s tears chungkukjang & wheat bran powder American cookie were estimated in terms of bulk density, pH of the dough, spread ratio, color, texture profile analysis, proximate composition, and sensory evaluations. While the spread ratio and the total polyphenol contents, flavonoid contents and DPPH free radical scavenging activity of cookies significantly increased, pH, hardness and L value of the cookies decreased with increasing Job`s tears chungkukjang & wheat bran powder(p<0.01). The consumer acceptability score for the 10~20% Job`s tears chungkukjang & wheat bran powder American cookie ranked significantly(p<0.05) higher than those of the other groups in texture andoverall preference. This suggests that Job`s tears chungkukjang and wheat bran powder are good ingredient candidates for increasing consumer acceptability and functionality of cookies.