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어린이 급식소의 위생관리 실태 조사 및 방문지도에 따른 위생관리 개선 효과 분석
백재은,이현아,배현주,Paik, Jae-Eun,Lee, Hyun-A,Bae, Hyun-Joo 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.6
본 연구는 어린이 급식소의 위생 안전관리 실태를 조사하고, 경기 남부지역 소재 총 102개소의 어린이 급식소를 대상으로 1년 동안 순회방문지도를 실시한 결과 위생 안전관리 수준이 어느 정도 개선되었는지를 평가하고자 수행하였다. 평가 대상 급식소는 어린이집이 84.3%, 유치원과 지역아동센터가 각각 7.8%였다. 그리고 운영주체는 민간이 70.6%, 국공립이 19.6%, 법인이 9.8%였다. 급식 원아수는 50명 미만이 46.1%, 50명 이상 100명 미만인 곳이 53.9%였다. 위생 안전관리 실태 평가 결과 총점은 평균 84.09점이었고, 위생 안전관리 평가 총점은 급식소 구분에 따라서는 어린이집과 유치원에 비해 지역아동센터의 평가 점수가 유의적으로 낮았다(p<0.01). 또한 급식소 운영주체에 따라서는 국공립으로 운영하는 곳이 민간에서 운영하는 곳에 비해 위생 안전관리 점수가 유의적으로 높았다(p<0.001). 그리고, 급식 원아수가 50명 이상인 경우가 50명 미만인 경우에 비해 위생 안전관리 총점이 유의적으로 높았다(p<0.01). 한편, 위생 안전관리 수행도가 90% 이상 되는 항목은 전체의 41.0%, 수행도가 60%미만인 항목은 전체의 15.4%였다. 이 중 수행도가 가장 낮은 항목은 '채소와 과일의 세척 소독 실시'(26.5%)였다. 또한 순회방문지도 평가 회차에 따른 위생 안전관리 평가 총점의 차이 분석을 실시한 결과 1, 2회차 때에는 유의적인 차이를 보이지 않다가 3회차에서는 1, 2회차에 비해 평가 점수가 유의적으로 상승하였다. 그리고 이원분산분석을 실시한 결과, 전체 위생 안전관리 총점은 급식소 구 분(F=21.730, p<0.001)과 순회방문지도 회차(F=7.968, p<0.001)에 따라서 유의적인 차이가 있었고, 급식소 운영주체(F=31.387, p<0.001)와 순회방문지도 회차(F=7.507, p<0.001)에 따라서 유의적인 차이가 있었다. 또한 급식 원아수(F=17.133, p<0.001)와 순회방문지도 회차(F=17.065, p<0.001)에 따라서도 유의적인 차이가 있었다. 이 결과를 종합해볼 때 어린이 급식관리지원센터의 순회방문지도는 어린이 급식소의 위생 안전관리 수행도를 효과적으로 향상시키는데 기여했다고 판단된다. This study was conducted to investigate food safety management practices at children's foodservice facilities and evaluate the effect of visiting education by Center for Child-care Foodservice Management (CCFSM) for food safety improvement. The subjects of evaluation included child care centers (84.3%), kindergartens (7.8%), and community child centers (7.8%). Facilities by foundation types were private (70.6%), public (19.6%), and corporation (9.8%). The average score of food safety evaluation was 84.09 points. The total score of food safety evaluation of community child center was significantly lower than that of child care center and kindergarten (p<0.01); and the total score of public facilities was higher than that of private facilities. Furthermore, 35.9% of evaluation items showed performance higher than 90%, while 15.4% showed performance less than 60%. The item with lowest performance was 'washing and disinfection of fruits and vegetables (26.5%)'. Results of one-way ANOVA of food safety evaluation score by the frequency of visiting education indicated that the evaluation score of the third session significantly increased from the first and second sessions. In addition, the result of two-way ANOVA showed that both foodservice type (F=21.730, p<0.001) and the frequency of visiting education (F=7.968, p<0.001), and both foundation type (F=31.387, p<0.001) and the frequency of visiting education (F=7.507, p<0.001) affected the total food safety evaluation score. There were significant differences in result scores according to the number of meal served (F=17.133, p<0.001) and the frequency of food safety evaluation (F=17.065, p<0.001). In conclusion, visiting education of children's foodservice facility showed significant effect on the improvement of food safety level.
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백재은 ( Jae Eun Paik ),배현주 ( Hyun Joo Bae ),주나미 ( Na Mi Joo ),이수정 ( Soo Jeong Lee ),정현아 ( Hyeon A Jung ),안은미 ( Eun Mi Ahn ) 한국식품영양학회 2010 韓國食品營養學會誌 Vol.23 No.4
In this study, Boehmeria nivea were extracted with water and ethanol, and antioxidative activity was investigated along with the quality of cookies prepared with added Boehmeria nivea, as a functional food. Among the water and ethanol extracts, high electron donating abilities were found. we selected various quantities of Boehmeria nivea(0%, 3%, 6%, 9%, 12%, 15%) to add to the cookies as an independent variable and performed sensory tests, as well as, measured chromaticity, and property of matter measurements. The rates of brightness, redness, and yellowness(p<0.001) changed significantly with increasing quantities Boehmeria nivea. The rates for spread ratio, hardness, brittleness, and chewiness(p<0.001) also changed siginificantly with increasing amounts Boehmeria nivea. Finally, texture(p<0.05), appearness, sweetness(p<0.01), bitterness, and overall quality(p<0.001) were examined in sensory tests and showed significant differences. Based on the above results, the cookies that contained 3~9% of Boehmeria nivea presented the best quality.
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토마토 분말 첨가 시폰 케이크의 제조조건 최적화 및 품질 특성
백재은 ( Jae Eun Paik ),김수정 ( Soo Jeong Kim ),안현애 ( Hyun Ae An ),주나미 ( Na Mi Joo ) 대한영양사협회 2013 대한영양사협회 학술지 Vol.19 No.1
The purpose of this study was to determine the optimal mixing condition of tomato powder and sugar for producing chiffon cake. The experiment was designed according to the central composite design of response surface, which yielded ten experimental points, including two replicates. Physiochemical and sensory properties were measured, and theses values applied to mechanical models. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. The results of the physiochemical analysis of each sample showed significant differences in sweetness (P<0.01), color L (P<0.001), color a (P< 0.001), color b (P<0.05), hardness (P<0.05), and cohesiveness (P<0.01). The sensory measurements were significantly different in color (P<0.05), appearance (P<0.05), flavor (P<0.05), sweetness (P<0.01), moistness (P<0.05), and overall acceptability (P<0.05). The optimal formulation, calculated using the numerical and graphical method, was determined to be 59.27 g tomato powder and 285.66 g sugar. The sensory evaluation showed significantly higher preferences in the color, flavor, appearance, texture, sweetness, tenderness, moistness and overall quality of the optimized chiffon cake compared to the controlled chiffon cake. The optimized chiffon cake also showed a high antioxidative activity compared to the controlled chiffon cake. Our results show that chiffon cake prepared with tomato powder enhances sensory characteristics and antioxidative activity.
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Random peptide library를 이용한 C형 간염바이러스 E2 단백질 세포막 수용체의 peptide mimotope 규명
이인희,백재은,설상영,석대현,박세광,최인학,Lee, In-Hee,Paik, Jae-Eun,Seol, Sang-Yong,Seog, Dae-Hyun,Park, Sae-Gwang,Choi, In-Hak 대한면역학회 2001 Immune Network Vol.1 No.1
Background: Hepatitis C virus(HCV), a family of Flaviviridae, has a host cell-derived envelope containing a positive-stranded RNA genome, and has been known as the maj or etiological agent for chronic hepatitis, hepatic cirrhosis, and hepatocellular carcinoma. There remains a need to dissect a molecular mechanism of pathogenesis for the development of therapeutic and effective preventive measure for HCV. Identification of cellular receptor is of central importance not only to understand the viral pathogenesis, but also to exploit strategies for prevention of HCV. This study was aimed at identifying peptide mimotopes inhibiting the binding of E2 protein of HCV to MOLT-4 cell. Methods: In this study, phage peptide library displaying a random peptides consisting of 7 or 12 random peptides was employed in order to pan against E2 protein. Free HCV particles were separated from the immune complex forms by immunoprecipitation using anti-human IgG antibody, and used for HCV-capture ELISA. To identify the peptides inhibiting E2-binding to MOLT-4 cells, E2 protein was subj ect to bind to MOLT-4 cells under the competition with phage peptides. Results: Several phage peptides were selected for their specific binding to E2 protein, which showed the conserved sequence of SHFWRAP from 3 different peptide sequences. They were also able to recognize the HCV particles in the sera of HCV patients captured by monoclonal antibody against E2 protein. Two of them, showing peptide sequence of HLGPWMSHWFQR and WAPPLERSSLFY respectively, were revealed to inhibit the binding of E2 protein to MOLT-4 cell efficiently in dose dependent mode. However, few membrane-associated receptor candidates were seen using Fasta3 programe for homology search with these peptides. Conclusion: Phage peptides containing HLGPWMSHWFQR and WAPPLERSSLFY respectively, showed the inhibition of E2-binding to MOLT-4 cells. However, they did not reveal any homologues to cellular receptors from GenBank database. In further study, cellular receptor could be identified through the screening of cDNA library from MOLT-4 or hepatocytes using antibodies against these peptide mimotopes.
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처리법을 달리한 마늘 첨가식이가 자발성 고혈압쥐의 혈액에 미치는 영향
전희정(Hui-Jung Chun),백재은(Jae-Eun Paik) 한국식품영양과학회 1997 한국식품영양과학회지 Vol.26 No.1
본 실험에서는 사람의 본태성 고혈압과 가장 유사한 증상을 나타내는 SHR을 이용하여 고혈압의 악성 기에 해당하는 6개월간의 장기간 동안 생마늘과 익힌 마늘 첨가식이를 급여함으로써 마늘의 열처리가 혈청지질과 혈액 응고에 미치는 효과를 비교 관찰하였다. 실험 결과를 요약하면 다음과 같다. 식이 섭취량은 익힌 마늘 3% 첨가군이 다소 낮았으며, 체중 증가량 및 식이 효율은 마늘 첨가군과 대조군간이 차이는 없었다. 총 콜레스테롤 수준은 마늘 첨가군이 대조군에 비해 현저히 저하되었으며, 특히 익힌 마늘군이 생마늘군 보다 낮게 나타났다. 중성 지질 수준은 마늘 첨가군들이 대조군에 비해 낮았다. 혈장 prothrombin time은 마늘 첨가군들이 대조군 보다 길었으며, 마늘 열처리에 따른 차이는 없었다. Fibrinogen 농도는 익힌 마늘군이 대조군이나 생마늘군 보다 낮았다. Fibrinogen과 prothrombin time은 유의한 부의 상관관계를 나타내었다. 이상을 종합하여 살펴 보면, 익힌 마늘 3%와 생마늘 3%첨가군 모두 체중이나 식이 섭취량 및 식이 효율에서 대조군과 큰 차이가 나타나지 않은 것으로 보아 일상 식이 섭취 수준으로서 섭취할 수 있는 농도로 여겨진다. 열처리 효과를 비교해 보면, 익힌 마늘의 생리 효과가 생마늘에 비해 낮다고 보고된 타 연구 결과와는 달리, 본 실험에서는 익힌 마늘과 생마늘의 효과가 유사한 것으로 나타났다. It has been known that garlic, one of the essential ingredients of spices in Korean food, has a hypotensive effect. The following experiments were done to compare the effect of heat treatment of garlic on change in blood pressure. We selected SHR(Spontaneously Hypertension Rat) for experimental animals since, in the case of human beings, 85~90% of high blood pressure is in hereditary origin. Animals were divided into 3 groups, control group(no garlic), 3% raw garlic group and 3% heated garlic group. Serum was analyzed for lipid concentration, and plasma for prothrombin time and fibrinogen concentration. The effects of heat treatment of garlic were as follow. There was no significant differences in body weight gain and feed efficiency ratio except that feed intake of 3% heated garlic-fed group was significantly lower than that of control group and 3% raw garlic-fed group. Garlic-fed groups, in contrast to the control group, showed significant difference in cholesterol content in prothrombin time and in fibrinogen concentration. Taken together, hypotensive effects of garlic on high blood pressure were significant. Regardless of heat treatment both heated garlic and raw garlic showed hypotensive effects.
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