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오상희(Sang Hee Oh),윤영미(Young Mee Yoon),이선경(Sun Kyung Lee),성진희(Jin Hee Sung),김미리(Mee Ree Kim) 한국식품영양과학회 2003 한국식품영양과학회지 Vol.32 No.2
우리나라 재래종 순무인 강화도산 자색 순무(뿌리 껍질의 색이 자색)로 동치미를 담구어 18℃에서 24시간 방치후 0℃에서 70일까지 경시적으로 이화학적, 관능적 특성을 분석한 결과는 다음과 같다. pH는 담금 직후 5.75이었으나, 숙성 10일 이후부터 크게 감소하여 숙성 적기인 숙성 40일에는 3.9이었고, 산도 역시 숙성 10일 이후부터 급격히 증가하여 숙성적기인 숙성 40일에는 0.36%이었다. 순무 동치미 숙성 기간중의 염도는 1.3% 정도를 유지하였으며, 가용성 고형물 함량은 6.0~7.4°Brix이었고 탁도는 숙성기간이 경과됨에 따라 증가하였다가 숙성 60일 이후에 감소하였다. 환원당 함량은 숙성이 경과됨에 따라 서서히 감소하였다가 숙성 30일 이후에 약간 증가하는 경향을 나타내었다. 유산균 수는 숙성 10일 이후부터 급격히 상승하여 숙성 40일 경까지 높았다가 그 이후 서서히 감소하였다. 순무 동치미의 자색 색소인 안토시아닌 함량은 국물과 고형물 모두 숙성기간 40일경까지 증가하였다가 그 이후 감소하였는데, 국물의 붉은 정도인 Hunter system의 a값의 변화와 유사하였다. TPA측정 결과 숙성기간이 경과됨에 따라 경도, 파쇄성은 감소하였으나 탄력성은 증가하였다. 관능검사 결과, 숙성적기인 숙성 40일에 단맛, 감칠맛 및 전체적인 수용도 점수가 유의적으로 높은 값을 나타내었는데, 숙성 40일 이후부터 숙성 60일까지의 전체적인 수용도는 유의적인 차이 없이 높은 값을 나타내어(5.1~6.5점), 가식기는 숙성 60일 이내로 볼 수 있었다. Physicochemical and sensory properties of turnip dongchimi were examined during fermentation at 0℃. Salt concentrations of dongchimi liquid were around 1.3% during fermentation. Greater decrease in pH and reducing sugar content in solid, and higher increase of acidity, turbidity and reducing sugar content in liquid were observed during fermentation. The acidity and pH at the optimal fermentation time, at the day 40 was observed 0.36% and pH 3.9, respectively. Lactobacilli number, turbidity, anthocyanin content, the Hunter color L and a values were the greatest at the day 40 and then gradually decreased. The hardness and fracturability of turnip, determined by texture analyser, decreased during fermentation, while springiness increased. Sensory evaluation showed that the scores of color of purple, sweet taste, savory taste, and over-all preference of dongchimi were highest at the day 40. Score of overall preference of turnip dongchimi was the highest with 6.5 at the 40th day of fermentation, the optimum fermentation time, but the score until the day 60 was not significantly decreased.
윤영미,임미영 韓國學校保健學會 2009 韓國學校保健學會誌 Vol.22 No.2
Purpose: This study is to investigate teachers' perception about bullying and education for bullying prevention. Methods: The subjects were 196 teachers who worked middle or high school in Seoul and Kyonggi province in 2008. We used self-administered questionnaires for bullying assessment that modified by the investigator. Chi-square and ANOVA test were performed to analyze the perception and education for bullying prevention. Results: The perception about bullying and education for bullying prevention of the teachers was examined in three domains: the perception about bullying's situation. cause, and solution. Teachers did not perceive bullying seriously but perceived that the main cause of bullying is personal characteristics. They recognized the solution of bullying is a responsibility for students. parent. teachers and society. The performance rate of education for bullying prevention was higher among teachers who perceived bullying seriously than the others. Conclusion: The teachers could recognize origin of bullying between students and also could solve this origin. So, teachers' role is very important than everything else to prevent bullying, Various education programs for bullying prevention should be developed.
손경희,윤영미 한국조리과학회 1985 한국식품조리과학회지 Vol.1 No.1
This study was conducted to investigate the effect of fat on structure and texture of soybean curds by partial or whole replacement of soybean with defatted soy flour, The textural properties of soybean curd were examined by Instron universal testing machine, and the microscopic structure of soybean curds was examined by Scanning electron microscope(SEM). The results obtained were as follows; 1. Textural parameters determined by Instron universal testing machine showed that hardness and gumminess of soybean curds were significantly increased as the fat contents of the samples decreased. On the while, springiness of the samples were significantly lowered as the fat content decreased. 2. Microscopic structure of soybean curds examined by SME demonstrated that samples with high fat had more fat globules and thinner network layer which were assumed to surround moisture with.
손경희,윤영미 한국조리과학회 1985 한국식품조리과학회지 Vol.1 No.1
This study was conducted to investigate the effect of fat on gain percent, yield and sensory properties of soybean curd by partial or whole replacement of soybean with defatted soy flour. The results obtained were as follows; 1. Gain percent and yield of soybean curds were decreased as the fat content of materials decreased. 2. In sensory evaluation, the mean scores for appearance (color and smoothness), texture and acceptability significantly decreased as the ratio of defatted soy flour to soybean increased. However, when the defatted soy flour replaced 20 and 30% of the soybean, the mean acceptability scores did not differ significantly with whole soybean curd. From the above data, if defatted soy flour will be used for making soybean curds with the aspect of sensory and economic reasons, 25% level of replacement can be recommended.