시판 더치커피의 미생물 오염도와 저장 기간에 따른 미생물 변화

황성희,Hwang, Seong-Hee 한국식품영양학회 2015 韓國食品營養學會誌 Vol.28 No.3

본 연구에서는 커피전문점과 유통용 제품으로 시판되는 더치커피의 미생물 오염 실태를 조사하고, 보관온도에 따른 오염실태의 변화를 관찰하였다. 커피전문점에서 구입한 더치커피에서는 구입 당일 실험한 결과, 평균 $35.2{\pm}15.8CFU/mL$의 일반 세균수를 나타내었고, 이를 밀봉하여 실온과 냉장온도에서 5일간 보관 후 다시 실시한 실험에서는 실온에 보관 시 평균 $78.4{\pm}29.7CFU/mL$, 냉장보관 시 평균 $51.2{\pm}32.1CFU/mL$의 일반 세균수를 나타내 실온보관 시 식품위생법의 기준에 육박하는 수치를 나타내었다. 10일이 경과했을 때에는 오염의 정도가 더 크게 나타나, 실온보관 시료에서는 $98.5{\pm}58.4CFU/mL$, 냉장보관 시료에서는 $86.7{\pm}44.2CFU/mL$로 나타났다. 백화점이나 인터넷 등에서 포장판매되는 더치커피의 경우에는 초기 일반 세균수가 $39.6{\pm}20.1CFU/mL$로 커피전문점의 일반세균수와 크게 차이가 없었다. 그러나 더치시료를 5일간 보관한 후에 일반 세균수를 측정하였더니, 0일과 비교해서 별 차이를 보이지 않는 특이한 현상을 나타내었다. 이러한 현상을 냉장보관이나 실온보관한 모든 시료에서 관찰되었다. 대장균군은 커피 전문점 시료나 포장판매되는 더치커피 어떤 시료에서도 발견되지 않았다. 구입 즉시 실시한 곰팡이 실험에서 측정 대상 시료의 60% 정도에서 곰팡이가 검출되었고, 나타난 균수는 $2.6{\pm}1.7CFU/mL$였다. 이러한 곰팡이는 실온보관 시 5일 후 $2.1{\pm}1.6CFU/mL$, 10일 후 $3.0{\pm}2.4CFU/mL$로 날짜의 경과에 따라 크게 변화하지 않았으며, 냉장보관 시에도 5일 후 $3.5{\pm}2.7CFU/mL$, 10일 후에는 $3.2{\pm}2.9CFU/mL$를 나타내었다. 실온보관과 냉장보관한 더치커피의 곰팡이균수에서는 통계적으로 유의한 차이가 발견되지 않았다($p{\geq}0.05$). 인터넷 등에서 판매하는 포장판매용 더치커피에서는 $3.5{\pm}3.4CFU/mL$의 곰팡이가 발견되었는데, 총 9개 시료 중 6개 시료나 되어 높은 검출률을 보이고 있었다. 커피전문점의 결과보다 다소 높은 군집수를 보였으나, 통계적으로 유의한 차이는 나타나지 않았다. 일반적으로 음용하는 5배수로 희석하여 실온과 냉장온도에 보관하고 5일과 10일에 다시 곰팡이 실험을 실시하였더니, 커피전문점에서 구매한 더치커피의 경우와 마찬가지로 군집의 수가 크게 늘지 않고 비슷한 수를 보이고 있음이 알 수 있었다. 보관한 온도에 의한 차이도 나타나지 않았다. This study was carried out to investigate the microbiological contamination levels of Dutch coffee products marketed in Korea. The temperature conditions during distribution and storage were also considered in this experiment. Retailed Dutch coffee were purchased from regional cafes, that is, these were self-blended by the cafes, and the marketed products were purchased from department stores and from Internet sites. The 21 samples were blended in a coffee house and 9 were obtained from department stores or were delivered from internet sites. House blended Dutch coffee contained $35.2{\pm}15.8CFU/mL$ of general bacteria, and this increased to $78.4{\pm}29.7CFU/mL$ at room temperature or $51.2{\pm}32.1CFU/mL$ after refrigeration for 5 days. These almost reached the highest criteria level for the Korea Food Sanitation Law. After 10 days, the count increased to $98.5{\pm}58.4CFU/mL$ at room temperature and $86.7{\pm}44.2CFU/mL$ at refrigeration temperature. In the Dutch coffee for distribution, $39.6{\pm}20.1CFU/mL$ of general bacteria were detected, but these did not increase after 5 days or 10 days both for room temperature and under refrigeration. The Coliform group was not found in any kind of Dutch coffee, and Fungi was founded in 60% of the Dutch samples purchased in coffee houses, department stores, and shopping sites mall. On day 0 day, $2.6{\pm}1.7CFU/mL$ of fungi were detected in the coffee house Dutch, and it did not increase significantly during the storage period at room and in a cold temperature. $3.5{\pm}3.4CFU/mL$ of fungi were detected in the Dutch coffee for distribution, and it didn't increase during further storage under any temperature.

유자의 종류별 수확시기에 따른 유리당, 헤스페리딘, 나린진, 플라보노이드 함량과 항고혈압 활성 변화

황성희,장재선,김민정,김강성,Hwang, Seong-Hee,Jang, Jae-Seon,Kim, Min-Jeong,Kim, Kang-Sung 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.6

재래유자(C. junos I), 개량종 I(C. junos I+Poncirus trifoliata), 개량종 II(Citrus junos I+C. junos II) 세 가지 유자의 종류별 수확시기에 따른 유리당, 헤스페리딘, 나린진, 플라보노이드 함량과 항고혈압 활성을 알아보고자 실험을 수행하였다. 수확시기가 늦을수록 산도는 감소하고 당도는 증가하여 당산비는 증가하였고, 포도당, 서당은 수확시기에 따른 변화가 크지 않았으나, 과당은 유자가 충분히 익는 11월에 급격히 증가함을 보여주었다. 개량종 II는 10월 수확한 과피에서, 재래종은 10월 수확한 과즙에서 다른 품종보다 총 플라보노이드가 높았으며, 유자 과피의 hesperidin과 naringin은 유자가 미성숙했을 시기인 7월에 가장 높았고, 급격히 감소하고 있었다. 총 플라보노이드 중에서 hesperidin과 naringin이 차지하는 비율도 미숙과인 7월보다 11월에 현저히 감소하는 것으로 나타났다. ACE 저해 효과는 과즙과 과피에서 모든 수확시기에서 높게 나타났다. 과즙보다 과피에서 높게 나타났으며 품종별, 수확 시기별 차이는 관찰되지 않았으나 제철 11월에 수확한 재래종 과피에서 ACE 저해 효과가 가장 높았다. 따라서 hesperidin과 naringin을 이용하고자 할때는 미숙과를, 당도나 ACE 저해 효과를 이용하고자 할 때는 완숙과를 이용하는 것이 타당할 것으로 보인다. Yuza (Citrus junos) had 3 varieties and they had variable physiochemical properties. This study analyzed free sugar, hesperidine, naringin, flavonoid contents and antihypertensive activities according to variety and harvest time of Yuza. Three Yuza varieties, native (C. junos I), improved I (C. junos I + Poncirus trifoliata), improved II (C. junos I + C. junos II) were used. Harvest time could influence biochemical properties of Yuza such as acidity and $^{\circ}brix$. When the Yuza harvested at behind of season, the sugar/acid ratio went up because the acidity was decreased but sugar content was increased. Fructose content was dramatically high at November, Yuza of the season. Total flavonoids was high in pulp parts of improved II and in juice of native one harvested at October. The content of hesperidin and naringin in peels and juices were high in immature fruits fresh-picked at July since then they were decreased steadily and there were no difference according to varieties. The angiotensin converting enzyme (ACE) inhibition was powerful at pulp of Yuza in particular native one picked at November.

유자의 종류별 생리화학적인 특성과 향기성분, 총 페놀 함량 분석

황성희,김민정,김강성,Hwang, Seong-Hee,Kim, Min-Jeong,Kim, Kang-Sung 한국식품영양학회 2013 韓國食品營養學會誌 Vol.26 No.4

Yuza (Citrus junos) has 3 varieties with variable physiochemical properties. This study analyzed these volatile compounds and physiochemical properties according to variety. Three Yuza varieties, native (Citrus junos I), improved I (Citrus junos I+Poncirus trifoliata), improved II (Citrus junos I+C. junos II) were used. The native Yuza weighted more than the improved varieties, but the peel ratio (weight of peel versus pulp) was high in improved one. Protein and ash contents were high in Improved I than native one. Native had 29.6mg% vit. C in pulp and improved I had 57.7mg% vit. C in peel. Free sugar was mainly fructose, and the main organic acid was citric acid in Yuza. Improved I Yuza had high free sugar contents, and the organic acid levels were high in improved II Yuza. Linoleic acid was the most prevalent fatty acid in Yuza; it was distributed in peel or pulp. The most common volatile flavor component was dl-limonene (64~70%); improved II Yuza showed significantly higher contents of dl-limonen and ${\gamma}$-terpinen. Total phenol level of Yuza was identical in all types, but peels had 2.5 times more than pulps. 재래유자, 개량종 I(유자+탱자), 개량종 II(유자+유자) 세가지 유자의 종류별, 부위별 이화학적인 특성과 유기산, 지방산 및 향기성분을 분석하였고, 총 페놀 화합물을 분석하는 실험을 수행하였다. 중량은 재래종이, 껍질(혹은 껍질+씨)의 비율은 개량종이 높았다. 단백질은 재래종보다 개량종I의 껍질에서 다소 높게 나타났고, 회분도 개량종의 껍질에서 다소 높았다. Vit. C는 과즙의 경우 재래종에서 29.6mg%로 껍질에서는 개량종 I이 57.7mg%로 다소 높았다. 유리당은 과당이 주였는데, 개량종 I에서 가장 높은 함량을, 유기산은 구연산이 대부분을 차지하였는데, 개량종 II에서 가장 유기산 함량이 높았다. 유자의 지방산 조성은 리놀레인산이 가장 많았고, 과피와 과즙에서 품종별 특징을 보이고 있었다. 향기성분은 dl-Limonene이 향기성분의 64~70%를 차지하는 물질로, gamma-terpinene과 함께 개량종 II에서 유의하게 높았다. 유자에 함유된 총 페놀 함량은 품종별로는 유의한 차이를 보이지 않았으나, 과즙에 비해 과피에 2.5배 정도 많은 양이 들어 있었다.

방사선조사식품의 지식, 태도, 행위에 관한 비교 연구

황성희,장재선,Hwang, Seong-Hee,Jang, Jae Seon 한국식품영양학회 2016 韓國食品營養學會誌 Vol.29 No.2

This paper presents basic supporting data necessary for planning an educational intervention strategy as part of a communication strategy that would form an extensive national consensus on and enhance national understanding of irradiated foods. A survey was conducted to collect data on the knowledge, attitude, and behavior with regard to irradiated foods among community. It appeared 133 male (36.5%) and 231 women persons (63.5%). After irradiated food were analyzed, whole knowledge, attitude, and behavior standard to the irradiated food is 2.32, 11.90, and 12.92 scores respectively. The knowledge, attitude, behavior of irradiated foods according to person characteristics were analyzed. The knowledge on irradiated food was statistical difference by gender, age, education standard and occupation (p<0.05), whereas no statistical difference marriage (p>0.05). The attitude on irradiated food was statistical difference by age, education standard and occupation (p<0.05), whereas no statistical difference gender (p>0.05). The behavior on irradiated food was statistical difference by age, education standard and occupation (p<0.05), whereas no statistical difference gender and marriage (p>0.05). The coefficient of correlation of knowledge and attitude in irradiated food showed positive correlation of r=0.324 (p<0.01). The coefficient of correlation of knowledge and behavior in irradiated food showed negative correlation of r=-0.118 (p<0.05). The coefficient of correlation of attitude and behavior in irradiated food showed negative correlation of r=-0.316 (p<0.01).

대학교 학부모의 자녀교육문화: 4년제 대학생 자녀를 둔 중산층 어머니를 중심으로

황성희(Hwang Seong Hee) 한국교육학회 2019 敎育學硏究 Vol.57 No.2

본 연구는 대학교 학부모의 자녀교육문화를 탐색하는 데 목적이 있었다. 이에, 본 연구에서는 면담을 활용한 질적 연구를 수행하였으며 4년제 대학생 자녀를 둔 중산층 어머니 22명을 참여자로 선정하였다. 연구결과는 다음과 같다. 첫째, 자녀의 대학합격과 더불어 참여자들은 자녀교육 상황을 ‘한 고비 넘김’으로 인식하고 있었다. 이러한 인식의 기저에는 대학이라는 인생의 중요한 첫 관문을 통과했다는 사실과 대학 진학 실패에 대한 사회적 시선과 비난을 모면했다는 안도감이 중층적으로 작용하고 있었다. 한편, 대학생 자녀의 학교적응, 진로나 취업, 생활태도, 이성 관련 문제들을 경험하면서 참여자들은 자녀교육이 여전히 ‘끝나지 않은 상황’으로 인식하고 있었다. 자녀가 더 큰 무대에서 경쟁해야 하는 상황에서 불안한 학부모 노릇을 지속해야 하기 때문이다. 둘째, 일상 속 다양한 문제에 노출된 자녀들을 지켜보면서 참여자들은 이전과는 다른 문제의식을 갖고 자녀교육을 실천하고 있었다. 그들은 자녀가 처한 상황에 따라 ‘적극적 투자하기’, ‘의식적 거리두기’, ‘우회적 유도하기’ 등의 차별적 전략을 사용하면서 성인이 된 자녀를 삶의 현장으로 내보낼 준비를 하고 있었다. 대학생 자녀의 교육을 지원하는 과정에서 참여자들은 자녀와의 관계를 회복하고, 학부모로서 자신의 교육적 역할을 새롭게 정립하고, 나아가 한 개인으로서 자아를 회복하려는 모습을 보였다. 연구결과를 바탕으로 대학교 학부모의 자녀교육 문화에 함의된 교육적 시사점을 제시하였다. The purpose of this study is to explore the college parents’ culture of child education. To do this, qualitative research using interviews was conducted. 22 middle-class mothers with 4-year college students participated in the interview. The findings of the study can be summarized as follows. First, the participants recognized that they had jumped one of the many hurdles that they have to overcome when their children passed the college entrance exam, This cognition was based on the fact that their children passed the first important gate of life, and that they avoided social criticism of the failure. However, they recognized that child education was still in progress since their children had entered college. It was because that they had to continue to play parents’ roles in situations where their children had to compete on a larger field. Second, the participants re-established the road map for their children’s education and made different strategies in accordance with the circumstances and context of their children to support education. In the process of supporting their children, the participants tried to restore the relationship with their children, re-establish their educational roles. Simultaneously, they also tried to find self identity as an individual. Based on the results of the study, the educational implications implied in the college parents’ culture of child education were suggested.

추출시간에 따른 더치커피 추출액의 페놀성분과 항산화효과의 변화

황성희 ( Seong Hee Hwang ),김강성 ( Kang Sung Kim ),강희주 ( Hee Joo Kang ),김민정 ( Min Jung Kim ) 대한보건협회 2013 대한보건연구 Vol.39 No.2

Objectives: This study was conducted to investigate change of the antioxidative activity and phenolic compounds contents in Dutch coffee by different extraction times. Methods: Chemical characteristics and DPPH radical scavenging activity in dutch coffee with different extraction times were analyzed. Results: Cold water dissolved more coffee ingredients in the early extacts. Crude protein, crude lipid, soluble solids, crude ash in 0-3 hour extracts were 2 times more than in the latter extracts. However, total phenolic compounds were not changed durng the extractoin time of 0∼6 hous. The latter extracts had high DPPH radical scavenging activity. Conclusion: Dutch coffee extracts had enough antioxidative and bioactive ingredients.

연구논문 : Headspace GC-MS을 이용한 더치커피의 향기성분분석

황성희 ( Seong Hee Hwang ),김강성 ( Kang Sung Kim ),강희주 ( Hee Joo Kang ),김진희 ( Jin Hee Kim ),김민정 ( Min Jung Kim ) 한국식품조리과학회(구 한국조리과학회) 2014 한국식품조리과학회지 Vol.30 No.5

Dutch coffee is extracted in low temperature for a longer time than espresso and drip coffee. This study was conducted to investigate changes in the flavor compounds in Dutch coffee resulting from different extraction times and storage days. The fifty six flavor compounds in Dutch coffee were identified using a headspace mass-spectrometer. Major flavor compounds were 2-furfuryl acetate, 5-methylfurfural, pyridine, furfural, 2-acetylfuran, pyridine, 2-methoxyphenol, furfuryl alcohol and some compounds varied with espresso and drip coffee. It was worthy of notice that more diverse compounds were composed of total flavor in Dutch coffee. There were more kinds of flavor compounds in early extracts than in latter ones. The duration of storage didn`t significantly affected the peak area percentage of flavor compounds in Dutch coffee except with 2-furfuryl acetate.

남녀 대학생들의 방사선 인식 정도에 관한 비교 연구

장재선,황성희,Jang, Jae-Seon,Hwang, Seong-Hee 한국식품영양학회 2015 韓國食品營養學會誌 Vol.28 No.3

This study was conducted to provide fundamental data on the awareness of radiation, specifically the differences between general awareness, psychological state and harmful effects. Data was collected from 334 University students in the Chungbuk region through a self-administered questionnaire. According to the results of the reliability and factor analysis, the awareness of radiation was 2.80, with a Cronbach alpha coefficient of 0.815 and KMO of 0.798. Factor analysis extracted three components of the awareness of radiation, which we named general awareness (factor 1), psychological state (factor 2), and harmful effect (factor 3). There were significant differences in the general awareness of natural radiation and radiation-containing foods (p<0.05), whereas no significant differences were found in the general awareness of radiation food supply (p>0.05). Also, the psychological state showed a significant difference in exposure inspection, future exposure, and radiation-containing food (p<0.05), whereas no significant differences were found in the refusal of radiation inspection (p>0.05). The harmful effects showed a significant difference in the rejection of radiation (p<0.05), but no significant differences in the cancer and genetic effects, diseases and physical harmfulness (p>0.05). A significant positive result (p<0.05) was found for the psychological state according to the harmful effects of radiation. Based on this study, detailed and continuous education must be accomplished by increasing the awareness of radiation and the acceptance level, conveying a proper understanding of radiation and assisting subjects with receiving the information they desire through various educational mediums.

ATP Bioluminescence와 간이미생물배지를 이용한 고등학교 급식시설의 위생상태 조사연구

장재선,황성희,Jang, Jae-Seon,Hwang, Seong-Hee 한국식품영양학회 2015 韓國食品營養學會誌 Vol.28 No.5

An investigation was conducted to evaluate the hygienic status of 33 high school foodservice systems in Yongin city by using hygiene management guide checklist, ATP bioluminescence assay and microbe inspection petrifilm (APC, coliform group, Staphylococcus aureus) of food utensils during use. The 22 hygiene management guide checklist items about facilities, personal hygiene, food control, distribution, washing and disinfection had good grade but there were some inadequate behaviors on observation. The inspection results showed their sanitary condition met the level B of the recommendation of Korea method, it means sanitary management system get settled but more practical CCP system was needed. ATP bioluminescence assay was conducted on surface of food facilities, ATP ranged 425~2,552 RLU on gloves, 541~70,251 RLU on apron, 1,596~88,490 RLU on working desk, 1,177~263,813 RLU on sterilizer grip, 715~32,814 RLU on sterilizer shelf, 114~619,725 RLU on refrigerator grip, 677~319,007 RLU on refrigerator shelf, 71~196,725 RLU on freezer grip, 1,535~233,375 RLU on freezer shelf. APC ranged $66.7{\pm}29.0CFU$ on freezer grip, $102.1{\pm}35.9CFU$ on refrigerator grip, $45.4{\pm}28.2CFU$ on heating cabinet grip, $58.8{\pm}40.4CFU$ on sterilizer grip, the number of coliform group ranged $5.6{\pm}4.9CFU$ on freezer grip, $9.1{\pm}8.7CFU$ on refrigerator grip, $1.2{\pm}1.1CFU$ on heating cabinet grip, $4.5{\pm}4.4CFU$ on sterilizer grip. S. aureus ranged $8.0{\pm}5.6CFU$ on freezer grip, $12.2{\pm}9.6CFU$ on refrigerator grip, $2.1{\pm}1.6CFU$ on heating cabinet grip, $11.6{\pm}6.4CFU$ on sterilizer grip.

고등학교 급식시설 운영실태 및 ATP Bioluminescence를 이용한 위생상태 조사연구

계승희 ( Seung-hee Kye ),황성희 ( Seong-hee Hwang ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.3

An investigation was conducted to evaluate the hygienic status of 53 high school foodservice systems in Gyeonggi province by using hygiene management guide checklist, ATP bioluminescence assay of food utensils were conducted during process. The 5 hygiene management guide checklist groups about personal hygiene, cooking facilities control, cross contamination control, cook and storage control, management control were checked by experts and had good grades but there were some inadequate behaviors on observation. Total cleaning levels were inadequate, including hand, rubber gloves, aprons, knives, food tray, machine and instruments. The possibility of cross contamination is also noted in handles for refrigerators, ovens, food dryers, hand washing. It was also noted that there were too much work on the nutritionist and cook, additional personnel need to be added. lack of space, deterioration of facilities were identified in some high school foodservice systems. ATP bioluminescence assay was conducted on surface of food facilities, ATP ranged 1,393±5,041.2 RLU on yellow gloves, 244±258.7 RLU on pink gloves, 3,780±11,418.6 RLU on apron, 49,056±62,831.4 RLU on refrigerator grip, 41,422±61,259.8 RLU in oven, 31,407±41,344.9 RLU on hand cleaning board.