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채경연 한국외식산업학회 2017 한국외식산업학회지 Vol.13 No.4
The aim of this study was to determine the optimum amount of Crataegi fructus powder to add to wheat flour in the preparation of muffin. As the Crataegi fructus powder level in the formulation increased,Volume, height, and specific loaf volume of muffins decreased. The weight of muffins with Crataegi fructus powder was higher than that of control group, the baking loss rate of control group was higher than that of the samples with Crataegi fructus powder. As the Crataegi fructus powder level in the formulation increased, DPPH free radical scavenging activity increased. The moisture contents of samples were 30.47~31.47%. As the Crataegi fructus powder level in the formulation increased, L- value of samples decreased, and a-value increased. the b-value were not significantly by the addition of Crataegi fructus powder level in the formulation. According to the texture evaluation results, the hardness of muffins with Crataegi fructus powder was higher than that control group, and brittleness of control group was higher than that of muffins with Crataegi fructus powder. The springiness, cohesiveness, chewiness were the highest in the control group and 7% Crataegi fructus powder sample. From the sensory results, the 3~5% samples received high appearance, crumb color, taste, flavor, texture and overall acceptability scores. In conclusion, based on its sensory quality and antioxidant property, the optimal muffin consisted of 3~5% Crataegi fructus powder added to wheat flour.
채경연 한국외식산업학회 2018 한국외식산업학회지 Vol.14 No.4
The aim of the study was to suggest using possibility of Crataegi fructus infusion in the pork cutlet sauce. The moisture contents of samples were 72.0~73.9%. As the Crataegi fructus infusion level in the formulation increased, DPPH free radical scavenging activity increased. The pH value and salinity of samples did not show constant tendency according to the level Crataegi fructus infusion. Fructose contents of free sugar were highest in all samples. L-value of samples was highest in control. As the Crataegi fructus infusion level, a-value increased and b-value decreased. Viscosity did not show constant tendency according to the level Crataegi fructus infusion. From the sensory evaluation results, all pork cutlet sauce samples received high appearance, taste, color, softness, thickness, and overall acceptability scores. In conclusion, based on its sensory quality and antioxidant property, Crataegi fructus infusion have a great using possibility in the pork cutlet sauce.
채경연,유양자,경규항,박세원,김연순 한국조리과학회 2002 한국식품조리과학회지 Vol.18 No.1
Effect of copper ions (Cu^+ and Cu^2+) on the fermentation of kimchi, especially on their effect on the prevention of over-acidification of kimchi, was investigated. The effect of Cu^2+ ion on the growth of individual lactic acid bacterium originally isolated from kimchi was also investigated. The addition of Cu^+(≥4.0mM) or Cu^2+(≥3.0mM) ions in kimchi effectively inhibited growth of lactic acid bacteria and maintained a titratable acidity of less than 1.0% for a periods of 14 days. Leuconostoc mesenteroides significantly decreased at the 10th day of fermentation in control kimchi, whereas the group with Cu^+ and Cu^2+ showed 10^5-10^6 CFU/㎖ at the 14th day of fermentation. This indicates that the addition of Cu^+ and Cu^2+ inhibited the production of excessive acids by inhibiting lactic acid bacteria, and allowed Leu. mesenteroides stay alive longer. Fe^2+ and SO_4^2- ions did not have any effect on the fermentation of kimchi. Cu^2+ inhibited growth of all lactic acid bacteria tested, such as Leu. mesenteroides 6, Streptococcus faecalis 12, Lactobacillus plantarum 14, Lac. brevis 15, Leu. mesenteroides LA 10, and Lac. plantarum LA 97.
채경연 한국외식산업학회 2019 한국외식산업학회지 Vol.15 No.4
The aim of this study was to determine the optimum amount of Crataegi fructus powder to add to rice flour in the preparation of Sulgidduk. The moisture contents of samples of Sulgidduk with Crataegi fructus powder were 40.12~43.26%. As the Crataegi fructus powder level in the formulation increased, L- value of samples decreased, a and b-value increased. As the Crataegi fructus powder level in the formulation increased, DPPH free radical scavenging activity increased. According to the texture evaluation results, as the Crataegi fructus powder level in the formulation increased, the hardness of Sulgidduk with Crataegi fructus powder increased. The springiness and chewiness were the highest, and the cohesiveness and brittleness were the lowest in the control group fructus powder sample. From the sensory evaluation results, the 3~9% samples received high appearance, color, taste, flavor, texture and overall acceptability scores. In conclusion, based on its sensory quality and antioxidant property, the optimal Sulgidduk consisted of 3~9% Crataegi fructus powder added to rice flour.
국내 조리 전공자의 해외 취업 활성화를 위한 취업 의도에 대한 연구
채경연,이희열 한국호텔관광학회 2014 호텔관광연구 Vol.16 No.3
This study investigated intentions to find a job and important factors to select a job for activating overseas employment of domestic students major in food service management. This study collected 455 samples, conducted factor analysis, reliability analysis, and regression analysis. As a result of these analysis, expectation factor affects intention to employment. From the research results, this study suggests several ways to improve overseas employment of students major in food service management. First of all, it is important to develop employment program associated with various kinds of restaurants not only Korean restaurants. Secondly, selecting and using good restaurants in American and Europe to matching students. Third, the government should find a solution related to work visa. These efforts would contribute to the development of food service and remove the problem of unemployment among young people.
채경연,신미혜 한국외식산업학회 2023 한국외식산업학회지 Vol.19 No.6
The aim of this study was to determine the optimum amount of infusion of Omija to add to in the preparation of Jerusalem artichoke Omijapyun. The moisture contents of samples were 67.98~69.91%. As the infusion of Omija level in the formulation increased, Total phenol contents, DPPH free radical scavenging activity, ABTS radical scavenging activity of Jerusalem artichoke powder Omijapyun increased. As the level of the infusion of Omija in the formulation increased, L- value of samples decreased, a-value and b-value increased. According to the texture evaluation results, as the infusion of Omija level in the formulation increased, the hardness, springiness, chewiness, and gumminess of Jerusalem artichoke powder Omijapyun decreased. From the sensory evaluation results, the 30% samples received high appearance, color, sweetness, sourness, transparency and overall acceptability scores. In conclusion, based on its sensory quality and antioxidant property, the optimal Jerusalem artichoke Omijapyun consisted of 30% infusion of Omija.