동부 앙금 호화액의 흐름 성질

이애랑(Ae-Rang Lee),김성곤(Sung-Kon Kim),이신영(Shin-Young Lee) 한국식품영양과학회 1993 한국식품영양과학회지 Vol.22 No.2

동부앙금(6~9%)을 연속가열법과 순간가열법으로 각 온도(80, 85, 90, 95℃)에 도달시키고 20분간 유지 시킨다음 호화액의 흐름성질을 회전점도계를 이용하여 회전속도 6~180rpm, 측정온도 60℃의 조건에서 분석하였다. 호화액은 항복응력을 가진 의가소성 유체의 성질을 보였고 각 전단속도에서의 전단응력값은 순간 가열호화액이 연속 가열호화액 보다 컸다. 순간 가열호화액은 농도와 가열온도에 관계없이 연속 가열호화액보다 항복응력과 점조도 지수값이 컸고 흐름지수 값은 작았다. 점조도 지수의 대수값은 농도와 가열온도와 정의 상관관계(p<0.05)를 보였다. 동일한 농도에서 순간 가열호화액은 연속 가열호화액보다 가열온도에 따른 점조도 지수의 대수값의 증가 속도가 컸다. The effects of concentrations (6~9%), heating temperatures (80, 85, 90 and 95℃) and heating methods (continuous, method A and instantaneous, method B) on the flow properties of cowpea flour (air-dried sediment) at 60℃ were studied. The gelatinized cowpea flour dispersions by method B had higher values of yield stress and consistency index but lower value of flow behavior index compared to those values of method A. The log values of consistency index were positively correlated with the concentration and heating temperature for both methods. The rate of increase in the consistency index value by method B at the same concentration was greater in all heating temperatures than that by method A.

두류 전분의 호화와 겔화 성질

이애랑(Ae-Rang Lee),김성곤(Sung-Kon Kim) 한국식품영양과학회 1993 한국식품영양과학회지 Vol.21 No.6

묵은 전분의 겔화 성질을 이용한 우리나라 고유의 식품으로서 묵의 재료로는, 녹두, 메밀과 도토리가 이용되어 왔으나 최근 동부가 녹두의 대용으로 이용되고 있다. 묵에 대하여는 많은 연구가 이루어졌으나, 연구자들 사이에 농도와 가열호화방법의 차이로 아직도 묵에 대한 체계적인 결과가 없는 실정이다. 묵의 성질 규명을 위하여 여러 두류의 전분 또는 앙금을 이용한 겔의 성질에 대한 연구가 최근 활발하게 이루어지고 있다. 그러나 아직도 묵에 대한 용어의 정의가 식품학적으로 통일되어있지 못한 실정이므로 앞으로 묵에 대한 체계적인 연구가 요망된다. 이러한 관점에서 우리나라의 주요 두류를 대상으로 전분 또는 앙금의 성질을 종합 정리하였다. The important legumes in Korea are mungbean, red bean, kidney bean and cowpea. Mungbean has traditionally been used for mook (jelly-like starch gel) preparation. Cowpea has recently been utilized for substitution of mungbean. The major use of sediment of red bean is for the sweet paste. The studies related to legume starches and flours (air-dried sediment) in Korea are concentrated on the understanding of the properties of mook. The structure of starch, gelatinization and gelling properties of legume starches and flours are reviewed with emphasis of Korean literatures.

연구논문 : 서울지역 학교급식 시설 현황 및 HACCP 시스템 운영에 따른 장애요인 인지도 조사

이애랑 ( Ae Rang Lee ) 한국식품영양학회 2013 韓國食品營養學會誌 Vol.26 No.3

The subject study was targeted towards nutrition teacher (dietitian) of elementary, middle, and high schools in Seoul areal. In addition, this study was to investigate the current status of school foodservice securement facilities & equipments and to analyze the obstructive factors for executing the HACCP system. The aim of this study was to provide base-line data so that a more efficient & effective sanitary management system for school foodservise can be settled in. All surveys were distributed and collected via email. A total of 305 survey papers were collected and out of these, 300 school results were analyzed and the results are as follows. The order of the securement facilities & equipment furnished were pre-handing equipments>washing>cooking>inspection>facilities>storage>space area>distribution equipments. The awareness of obstructive factors in executing the HACCP system was a total of 3.17 points and the order was as follows. The general obstructive factors>obstructive factors in the cooking staff executing the HACCP system>collaboration between the school/team leaders and the budget supporting department>obstructive factors in the nutrition teacher (dietitian) executing the HACCP system. School foodservice securement facilities & equipments in Seoul area must be renovated and modernized so as to improve its current situation. Furthermore, leadership programs are necessary to enhance nutritionists` understanding of the HACCP system and the cooking staff`s competencies in instructing and supervising.

학교급식 영양(교)사의 변혁적 리더십이 조리종사원의 직무만족과 조직몰입에 미치는 영향

이애랑 ( Ae Rang Lee ) 한국식품영양학회 2011 韓國食品營養學會誌 Vol.24 No.4

The purpose of the study was to identify the relationship transformational leadership, job satisfaction, and organizational commitment of nutrition teacher(dietitian) in school foodservice organization. A total of 209 employees in school foodservice operation were surveyed using a self-administrated questionnaire. The data were analyzed using SPSS Windows(Ver. 18.0) for descriptive analysis and reliability analysis, correlation analysis, and regression. the respondents were 89.0% female, 90.4% under high school, and 90.4% under contract employment. The transformational leadership factors - Charisma (p<0.001), intellectual stimulation, and individual consideration - had positive effects on job satisfaction and organizational commitment. In conclusion, transformational leadership(Charisma) of dietitian directly contributed to job satisfaction and organizational commitment in school foodservice employees.

야콘 뿌리추출액 코팅 쌀 제조 및 항산화력과 관능적 품질 연구

이애랑 ( Ae Rang Lee ) 한국식품영양학회 2010 韓國食品營養學會誌 Vol.23 No.4

The objective of this study was to develop functional rice coated with yacon roots extracts and to evaluate the antioxidant properties and physiological activity of rice coated with yacon extract. The washed rice was coated by spraying yacon extract at 10, 20, 30, and 40 °Brix and dried at room temperature. The moisture contents, color changes, antioxidant properties as total polyphenolics and DPPH radical scavenging activity and instrumental texture property and sensory evaluation change in the yacon root extracts coated rice and uncoated cooked rice were observed during 3 days of storage. Increasing the coating concentration was associated with lower color values(L value) and moisture contents. Total phenolics and DPPH radical scavenging properties generally increased in the cooked rice coated with yacon root extract more than the control (non-coated rice). However, D-20(20 °Brix of the yacon root concentration) resulted in better textural properties and sensory overall acceptability in cooked rice on 0 and 3 storage days. It was concluded that the optimum coating ration of rice and added functional yacon rice were 20 °Brix and 7% respectively, in proportion to the total weight of raw rice.

학교 아침급식 참여 희망 여부에 따른 여중생의 아침식사 관련 실태조사

이애랑,Lee, Ae-Rang 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.6

The purposes of this study were to investigate the eating of breakfast by female middle school students in Seoul, the perception of the school breakfast program (SBP), and determine the factors affecting the intention to participate in SBP. Out of 340 questionnaires distributed to the female middle school students, 334 were returned (98.2% response rate) and 323 were analyzed. The subjects were categorized into two groups by the intention to participate in SBP. Subjects were classified as participating and non participating groups. As a result of analyzing the breakfast intake frequency, 'hardly eat' showed the highest with 18.5% in the participating group and 10.3% in non participating group, while 'eat every day' showed 38.2% in the participating group, and the highest with 65.5% in non participating group (p<0.001). For the reason for skipping breakfast, 'no time' showed the highest with 30.0% in the participating group, 'over sleep' and 'no appetite' showed the highest with 24.8% in non participating group. For the reason for not participating in SBP, 'breakfast should be eaten at home' showed the highest with 47.2% in non participating group and 'may get up early in the morning' showed the highest with 46.2% in participating group (p<0.01). To determine the factors affecting the intention to participate in SBP, logistic regression analyses were conducted for female middle school students. According to the logistic regression analysis, father's education level was independently associated with the intention to participate in SBP in female middle school students [Odds Ratios (OR) 2.38, 95% Confidence Interval (CI) 1.03~5.52]. Frequency of eating breakfast on weekdays (OR 1.36, 95% CI 1.01~1.81), Level of need for school breakfast (OR 0.52, 95% CI 0.35~0.76) and whether to approve school breakfast (OR 0.27, 95% CI 0.18~0.41) were independently associated with the intention to participate in SBP in female middle school students. In conclusion, proper educational efforts for importance of school breakfast could be useful plan to develop school breakfast program.

서울지역 학교 영양(교)사의 PHF에 대한 인식 및 CCP 관리기준 수행실태 조사

이애랑(Ae-Rang Lee) 동아시아식생활학회 2016 동아시아식생활학회지 Vol.26 No.6

(사)대한영양사협회의 닭고기 소비 촉진 사업

이애랑,Lee, Ae-Rang 한국계육협회 2006 월간 닭고기 Vol.131 No.-

가열조건에 따른 동부 앙금 호화액의 겉보기 점도

이애랑(Ae-Rang Lee),김성곤(Sung-Kon Kim) 한국식품영양과학회 1994 한국식품영양과학회지 Vol.23 No.5

동부 앙금의 농도 (6~9%), 가열온도 (80~95℃), 가열시간 (10~15분)과 가열방법 (연속과 순간 가열)에 따른 겉보기 점도의 변화를 분석하였다. 겉보기 점도는 농도와 가열 시간에 관계없이 순간 가열호화액이 컸으며, 컽보기 점도의 증가속도 상수의 활성화 에너지 값은 가열방법에 관계없이 농도 6~7%에서는 약 7500㎈/mole, 농도 8~9%에서는 7900㎈/mole 이었다. 겉보기 점도의 증가속도는 농도 7.5% 이상에서 크게 빨라졌다. 가열온도 95℃에서 20분 후의 겉보기 점도는 아밀로그래프의 92.5℃에서 20분 후의 점도와 직선적인 관계를 보였다. Effects of concentration (6~9%, db), heating temperature (80~95℃), cooking time (10~50min) and heating method (continuous and instantaneous) on the apparent viscosity of cowpea sediment dispersions at 60℃ were investigated. The instantaneous heating resulted in higher apparent viscosity than continuous heating regardless concentrations and heating temperatures. The activation energy of the increase rate constant of the apparent viscosity was about 8㎉/mole. The apparent viscosity of the cowpea sediment dispersion heated to 95℃ and held for 20min showed a linear relation with the 20min height at 92.5℃ by viscoamylograph.

동부 앙금의 호화성질

이애랑(Ae-Rang Lee),김성곤(Sung-Kon Kim) 한국식품영양과학회 1993 한국식품영양과학회지 Vol.22 No.1

동부 앙금의 호화성질을 조사한 결과 물결합능력은 52℃ 이후 급격히 증가하였고, 현탁액의 광투과도는 65℃ 이후 직선적으로 증가하였으며 호화 온도는 63.4~76.0℃이었다. 동부 앙금은 일단계의 팽윤과 용해도가 낮은 특징을 보였고, 화화에 필요한 수분 함량은 37%이었다. 아밀로그래프의 최고점도는 농도가 증가할 수록 높아졌으나 일정한 농도에서 가열 온도에 따른 영향은 없었다. 각 가열 온도에서 20분 후의 점도와 30℃에서의 점도는 일정한 농도에서 가열 온도와 부의 상관관계 (p<0.05)를, 냉각 점도는 20분 후의 점도와 농도에 관계없이 정의 상관관계 (p<0.05)를 보였다. Gelatinization properties of the air-dried sediment of cowpea were investigated. The water-binding capacity of cowpea flour was drastically increased over the temperature range of 52~55℃. The percent transmittance of flour suspension was linearly increased at temperature between 65℃ to 75℃. The gelatinization temperature determined by differential scanning calorimetry was 63.4~76.0℃. Cowpea flour showed a single-stage of swelling and a low solubility pattern. The minimum moisture content required for the gelatinization was 37.0%. The amylograph peak viscosity was greatly influenced by concentration of the flour, but was not affected by heating temperatures (85~94℃) at a given concentration. The 20 min height and cold viscosity at 30℃ at a fixed concentration was negatively correlated (p<0.05) with heating temperatures.