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Optimized Recipe for Cookies with Dried Danggue Powder Determined by Response Surface Methodology
주나미,이선미,정희선,Joo, Na-Mi,Lee, Sun-Mee,Jeong, Hee-Sun The East Asian Society of Dietary Life 2009 동아시아식생활학회지 Vol.19 No.3
This study was conducted to develop a recipe for a nutritional cookie containing Danggue powder, and to achieve an optimal ingredient composition and texture that would appeal to consumers of all ages. To reduce its content, wheat flour was partially substituted with Danggue in the formulation. Response surface methodology was used to analyze the measured results and showed 16 experimental points, including 2 replicates for the Danggue powder, brown sugar, and butter ingredients. The compositional and functional properties were measured, and these values were applied to a mathematical model. A canonical form and perturbation plot showed the influence of each ingredient on the final product. The sensory evaluation results indicated significant differences between samples for color (p<0.01), flavor (p<0.01), texture (p<0.05), and overall quality (p<0.05). As a result, the optimal ingredient levels for sensory quality were determined as 4.83 g of Danggue powder, 70.46 g of brown sugar, and 86.08 g of butter.
리샤르 드 푸르니발의 『사랑의 동물지』에 나타난 ‘사랑’의 의미
주나미 ( Ju Na-mi ) 고려대학교 역사연구소(구 역사학연구회) 2018 사총 Vol.95 No.-
13세기 중반에 등장한 리샤르 드 푸르니발의 『사랑의 동물지』는 당시에 유행하던 ‘(궁정식 사랑풍의) 로망’과 ‘동물지’라는 두 장르를 결합시켜 동물들의 상징적 의미를 흥미롭고 독창적으로 변화시켰다. 동물들의 특성에서 종교적이고 도덕적인 가르침을 이끌어내고 있는 일반적인 동물지와는 달리, 그것을 남녀의 사랑이라는 주제의 알레고리로 바꿔 해석하고 있는 것이다. 종교적·설교적 문헌인 동물지에서 『사랑의 동물지』가 출현한 이러한 변형은 ‘성(聖)’에서 ‘속(俗)’으로의 변형, 다시 말해 종교적 심성으로부터 세속적 심성으로의 전환이 이루어진 것처럼 보인다. 그러나 13세기의 지적 전통과 문화 안에서 바라보면 이 작품에서는 그러한 세속적 감수성이 아니라, 오히려 ‘신에 대한 열망’이라는 종교적 감수성과 사고들이 더욱 뚜렷하게 발견된다. ‘사랑’이라는 개념이 지닌 가장 커다란 특징은 어느 시대나 사회에서든 다양한 상황에서 폭넓은 상징성을 지니고 중의적(重意的)으로 쓰일 수 있다는 점이다. 사랑을 최고의 덕목으로 선언하며 ‘사랑의 종교’임을 강조해왔던 기독교에서는 그러한 경향이 더욱 두드러졌다. 기독교에서는 남녀의 교제와 결혼이라는 형식으로 신과 인간의 영적인 관계를 상징적으로 표현하고 해석하는 전통을 오래전부터 발달시켜왔다. 그리고 이러한 전통은 기독교 신비주의의 핵심을 이루어 왔다. 따라서 신과의 영적인 결합을 남녀의 교제와 결혼으로 표현한 기독교 전통과 신을 향한 영혼의 상승을 사랑의 기술로 표현한 중세 신비신학의 맥락 안에서 살펴보면, 『사랑의 동물지』의 의미는 전혀 다르게 해석된다. 『사랑의 동물지』가 내용을 전개하면서 사용하고 있는 ‘사랑’과 ‘기억’, ‘감각’, ‘절제와 헌신’은 아우구스티누스 사상에 바탕을 둔 중세 신비신학의 핵심 개념들이다. 따라서 이러한 개념들을 중심으로 『사랑의 동물지』의 전체 내용을 요약해보면 그 작품이 ‘기억-감각-절제와 헌신-신의 은총-신과의 일치’라는 중세 신비신학의 논리적 구조를 중심으로 내용이 구성되어 있음이 확인된다. 곧, 『사랑의 동물지』는 동물지의 소재를 빌어서 로망의 형식으로 중세 신비신학의 가르침을 표현하고 있는 것이다. 이런 점에서 기존의 동물지가 자연 안에 내재된 신의 섭리를 성찰·묵상하려는 신학적 전통과 신플라톤주의적 우주관·자연관을 반영하고 있는 작품이라면, 『사랑의 동물지』는 동물이라는 소재를 신비신학의 내면적이고 주관적인 신학으로 범위를 넓혀 활용한 작품이라고 해석할 수 있다. 아울러 『사랑의 동물지』에서는 신비주의적인 종교적 열망과 세속적인 육체적 욕망이 하나의 양식 안에서 상징적으로 서로 통일되어 공존하고 있는 모습을 볼 수 있다. 그리고 이러한 이중적인 상징주의야말로 중세 문화의 독특함을 구성했던 중요한 특질임을 확인하게 된다. In the middle of the thirteenth century, Richard de Fournival’s Bestiaire d’amour(Bestiary of love) transformed the symbolic meanings of animals in an interesting and ingenious way by combining the two genres of ‘Roman(courtly love literature)’ and ‘Bestiary’ that were popular at the time. Unlike ordinary Bestiary which draw religious and moral teachings from the characteristics of animals, Bestiaire d’amour translated into allegories under the theme of love between men and women. In this respect, the appearance of Bestiaire d’amour seems to have been a transformation from ‘the sacred’ to ‘the profane’, that is to say, a shift from the religious mentality to the secular mentality. However, from the point of view intellectual tradition and culture in the 13th century, in Bestiaire d’amour the religious sensibilities and thoughts of ‘desire for God’ are more clearly found rather than such secular sensitivities. The greatest characteristic of the concept of “love” is that it can be used in a wide variety of contexts in any age or society, and it can be used as symbols. In Christianity, which has emphasized love as the best virtue and “religion of love”, such tendency became more prominent. Thus if we look at Bestiaire d’amour through Christian tradition that expresses the spiritual union with God as a relationship between man and woman and marriage, the meaning of love in Bestiaire d’amour is interpreted quite differently. “Love”, “Memory”, “Sensation”, “Moderation and Devotion”, that are being used by the Bestiaire d’amour, are key concepts of medieval mystical theology based on St. Augustine's thought. Therefore, if we summarize the whole contents of Bestiaire d’amour centered on these concepts, it is confirmed that the contents are composed mainly of the logical structure of medieval mystical theology “Memory”-“Sensation”- “Moderation and Devotion”-“Grace of God”. In this sense, if ordinary Bestiary reflects the theological tradition and the Neoplatonic cosmology and nature view to seek and meditate on the providence of God embedded in nature, Bestiaire d’amour can be interpreted as a work that uses the natures of animals for inner and subjective theology of mystical theology and widen its scope. Moreover, in Bestiaire d’amour, we can see that the mystical religious desire and the secular physical desire coexist and symbolically unite in one style. And this dual symbolism is an important attribute that constitutes the uniqueness of medieval culture.
주나미 ( Na Mi Joo ),김수정 ( Soo Jeong Kim ) 대한영양사협회 2010 대한영양사협회 학술지 Vol.16 No.4
This study was conducted to develop an optimal composite recipe for nutritional cookies containing beet powder. Flour was substituted with whole wheat flour containing germinated brown rice powder. The sensory optimal composite recipe was determined by making cookies containing two levels of beet powder (A) or butter (B) according to Central Composite Design (CCD) and by conducting the sensory evaluation and instrumental analysis according to Response Surface Methodology (RSM). Using CCD, the results of physical measurement for ten conditions with two variables were obtained. The values of lightness (L), redness (a), and yellowness (b) were in the range of 36.65~49.03, 22.15∼29.31, and 13.96~19.34, respectively. Lightness decreased significantly (P<0.001) and redness increased significantly (P<0.01) upon an increase in beet powder. The results of sensory evaluation showed very significant values in color (P<0.05), texture (P<0.05), flavor (P<0.01), taste (P<0.05), and overall quality (P<0.05), whereas those of the instrumental analysis showed significant values in lightness (P<0.001), redness (P<0.01), spread ratio (P<0.01), and hardness (P<0.05). As a result, the optimal sensory ratio of beet cookie was calculated for beet powder 7.75 g and butter 77.88 g.
연구논문 : 양배추가루 첨가 식빵의 제조조건 최적화 및 저장성 연구
주나미 ( Na Mi Joo ),김세희 ( Se Hee Kim ),이희정 ( Hee Jeong Lee ),백재은 ( Jae Eun Paik ) 한국식품조리과학회(구 한국조리과학회) 2012 한국식품조리과학회지 Vol.28 No.4
The purpose of this study was to determine the optimal mixing conditions, storage, and irradiation characteristics by two different amounts of cabbage powder and water in bread prepared with cabbage powder. A significant increase or decrease in dough pH (p<0.01), sweetness (p<0.05), water content (p<0.001), L-value (p<0.01), a-value (p<0.001), b-value (p<0.001), hardness (p<0.05), springiness, and chewiness (p<0.05) was observed. Sensory measurements showed a significant improvement in appearance, flavor, color, taste (p<0.05), texture, moisture (p<0.01), and overall quality (p<0.05). As a result, the optimum formulation obtained by numerical and graphical methods was 37.04 g cabbage powder and 385.3 g water. The optimized and control breads were irradiated and their DPPH radical scavenging activities and total plate counts were evaluated over 6 days. The result showed the antioxidant and antibiotic action of the bread with cabbage powder.
주나미 ( Na Mi Joo ),김보람 ( Bo Ram Kim ),표서진 ( Seo Jin Pyo ) 대한영양사협회 2010 대한영양사협회 학술지 Vol.16 No.1
The purpose of this study was to determine the optimal mixing conditions of different amounts of Jinuni beans and fresh cream for the preparation of Jinuni bean chocolate. An experiment was designed using the central composite design of the response surface, which required 10 experimental treatments including 2 replicates for the Jinuni bean and fresh cream. The compositional and functional properties of the treatments were measured and these values were applied to the mathematical model. A canonical form and perturbation plot showed the influence of each ingredient on the mixture products. The color value L (Lightness) decreased with an increase in the amount of added Jinuni bean but the color value a (redness) and color value b (yellowness) did not change. In addition, the hardness value increased with the addition of the Jinuni bean. The results of the sensory evaluation showed very significant differences in the values of the texture (p<0.01), taste (p<0.05), and overall quality (p<0.01). As a result, the optimum formulations as determined by the numerical and graphical methods were 27.98 g of Jinuni bean and 67.0 g of fresh cream.