오디분말을 첨가한 두부의 품질 특성

김향숙(Hyang Sook Kim),이인선(In Seon Lee),이솔(Sol Lee),김준영(Jun Young Kim) 충북대학교 생활과학연구소 2009 생활과학연구논총 Vol.13 No.2

Physicochemical and sensory characteristics of tofu with various levels(0, 3, 9 and 9%) of mulberry powder were investigated in this study. 6% sample group(200.33 g) showed the highest yield of tofu. The 9% sample groups had significantly lower hardness compared to those of control group. The hunter L and b value of tofu decreased, whereas the a value increased with increases in the concentration of mulberry powder. Results of sensory characteristics showed significantly higher savory aroma, sweetness, softness, harshness, darkness and smoothness with 3% sample group at p〈0.05. Acceptance test of tofu with 3% sample group indicated similar values compared to those of control.

다시마와 미역가루를 첨가한 식빵의 품질특성

김향숙(Hyang Sook Kim),이인선(In Seon Lee),남윤경(Yoon Kyung Nam) 충북대학교 생활과학연구소 2009 생활과학연구논총 Vol.13 No.1

Physicochemical and sensory characteristics of the bread with various levels of sea tangle and sea mustard were investigated in this study. Water activity of bread prepared with sea tangle were decreased with increased levels of the sea tangle powder. Water activity of sea mustard bread was increased as the addition levels of the sea mustard powder was increased. As addition level of sea tangle and sea mustard was increased, Hunter's L value were decreased, whereas b value was increased. The bread containing 1.0% sea tangle powder had significantly higher hardness, gumminess and springiness compared to those of control. Hardness, adhesiveness, springiness, chewiness of bread were significantly increased by adding the sea mustard powder. Acceptance test of bread with 1.0% addition of sea tangle powder showed higher aroma and overall acceptability compared to those in the other sample group. Acceptance test of bread with 0.5% addition of sea mustard powder showed higher aroma, flavor, texture compared to those in the other sample group.

연구논문 : 고등학교 급식메뉴 개발을 위한 청국장 분말 첨가 카레라이스의 품질특성 및 수응도 평가

김향숙 ( Hyang Sook Kim ),이인선 ( In Seon Lee ),정미희 ( Mi Hee Jung ) 한국식품조리과학회 2010 한국식품조리과학회지 Vol.26 No.3

식이섬유용 식품섭취빈도조사지 개발 및 이를 이용한 충북지역 중학생의 식이섬유 섭취 실태

신나실,이인선,김향숙,Shin, Na-Shil,Lee, In-Seon,Kim, Hyang-Sook 한국식품조리과학회 2012 한국식품조리과학회지 Vol.28 No.5

In this study, the FFQ-50 questionnaire which composed of 50 food items frequently eaten as sources of dietary fiber, was developed and used to estimate the dietary fiber intake of middle school students in the Chungbuk province. According to the survey, the average daily intakes of dietary fiber for the boys and girls were $23.3{\pm}12.3$ g (93.2%) and $20.8{\pm}11.5$ g (104.0%), respectively, showing a significant difference between the gender. The proportions of boys and girls who did not reach to the sufficient dietary fiber intake were 66.2% and 53.9% respectively. The major sources of dietary fiber were grain foods and vegetables, which measured at 77.24%, followed by fruits, seaweeds, tofu and tofu products, potato and starch, and mushrooms. The cooked white rice contributed the highest (17.81%), followed by baechu-kimchi, cooked brown rice, ramyeon (instant noodle), tangerine, sesame leaf jangajji (pickled sesame leaf), topokki (spicy rice cake stir-fry), blanched and seasoned bean sprouts, bread, and radish kimchi. The study showed that the cooked white rice was the major source of dietary fiber in the boys' diet followed by baechu-kimchi, ramyeon, cooked brown rice, tangerine, bread, strawberry, blanched and seasoned bean sprouts, sesame leaf jangajji, radish kimchi. Girls were taking in dietary fiber mostly from boiled white rice followed by baechu-kimchi, boiled brown rice, tangerine, ramyeon, sesame leaf jangajji, topokki, blanched and seasoned bean sprouts, radish kimchi, and boiled barley.

충북.대전지역 초, 중, 고등학교 직영급식소의 육가공품 사용실태

김원경(Won Kyeong Kim),이인선(In Seon Lee),김향숙(Hyang Sook Kim) 충북대학교 생활과학연구소 2010 생활과학연구논총 Vol.14 No.2

This study aims to provide fundamental data on efficient usage of food service and desirable and progressed usage of processed meat products to nutritionists or nutrition teachers at elementary, middle, and high schools in Chunkbuk and Daejeon area. A survey was performed to investigate usage status of processed meat products and to analyze and compare the factors that affect to selecting processed meat products and cooking process. The most frequently used processed meat products are shown as smoke ham products. The factors that affect to selecting processed meat products and cooking process are shown as acceptance of students on processed meat products. The intentions not to use processed meat products are because so much food additives such as color former, artificial coloring agent, food preservatives are included and due to the high cost. Factors to consider when selecting processed meat products are;'manufacturing date and expiration date'for elementary and middle schools;'tastes and acceptance'for high schools. The matters to consider when cooking processed meat are shown that'degrees of cooking'is the most significantly considered. The frequently used cooking methods are; frying for pork cutlet, chicken cutlet, meat ball, sweet and sour pork ; baking for grilled beef and meat fritters; steaming or baking for smoked meat; sauting for smoke ham, sausage, and bacon. Boiling and sauting are most frequently used for Spam and Luncheon meat at elementary and middle schools while baking and sauting at high schools.

충북지역 중학교 급식에서 제공하는 후식메뉴의 기호도

최진희(Jin Hee Choi),이인선(In Seon Lee),김향숙(Hyang Sook Kim) 충북대학교 생활과학연구소 2010 생활과학연구논총 Vol.14 No.1

This study was carried out to research the preference of middle school students to dessert by analyzing the questionary responses from 632 students(male 326, female 306) in direct management meal service middle school in Chungbuk area. The results of acceptance study for the dessert menu showed that the students liked ice cream, bread, fruit, frozen product and drink very much. The average acceptance of male students for dairy product and cookie was statistically higher than female. And the average acceptance of students in the urban area for drink, dairy product, frozen product, ice cream, bread, cookie, and rice cake was statistically higher than the ones in the agricultural and fishery areas.

연구논문 : 단호박 첨가수준을 달리한 식혜의 저장 중 품질특성

안연화 ( Yeon Hwa An ),이인선 ( In Seon Lee ),김향숙 ( Hyang Sook Kim ) 한국식품조리과학회(구 한국조리과학회) 2011 한국식품조리과학회지 Vol.27 No.6

The new version of sikhye(sweet rice drink) was prepared by adding sweet pumpkin (SP) in order to improve customers` preferences for sikhye by modifying the color, and flavor, as well as health functionality. The independent variables were sweet pumpkin amount(0, 2, 4, 6, and 8% malt powder extract) and storage periods(0, 3, 6, 9, and 12 days). Each sample was measured by using physicochemical and sensory evaluations, and results were statistically tested to examine significant differences among samples. pH increased with higher amounts of added pumpkin. As additional levels of sweet pumpkin increased, the Hunter`s L value decreased, whereas the b value increased. In a consumer acceptance test, all characteristics except for sweetness were significantly different at p<0.05. The overall acceptability, including yellowness, malt aroma, and sweetness in the pumpkin added sample was estimated to be better than the comparative sample was. There was no significant difference between SP4, SP6, and SP8, but SP2 showed a lower preference than other samples.

연구논문 : 국내산 및 수입산 천일염 이용 배추김치의 저장 중 품질특성

김혜영 ( In Seon Lee ),이인선 ( Hyang Sook Kim ),김향숙 ( Hae Young Kim ) 한국식품조리과학회(구 한국조리과학회) 2012 한국식품조리과학회지 Vol.28 No.4

Quality characteristics of baechu (Kimchi cabbage) kimchi prepared using various kinds of domestic solar salts (KS5Y, KS2Y, KS1Y, KFS, and KSS) and imported solar salts (AS1Y and CS1Y) were compared with Korean processed salt (KRS) and Mexican rock salt (MR1Y) during 60 days of storage. Sodium contents of MR1Y, AS1Y, and domestic KRS with values of 363,653.40, 358,952.40, and 356,799.90 mg/dL, respectively, were significantly higher than that of KFS with a value of 280,249.80 mg/dL (p < 0.001). Thus, the kimchi using KFS was expected to have 22-23% lower sodium content compared to that of the other kimchis. KFS magnesium content was significantly highest at 4,464.10 mg/dL and calcium was significantly the highest in samples of KS1Y with a value of 711.31 mg/dL. Most of the pHs and acidities in the kimchi samples were in the optimum range due to the relatively low storage temperature of 2℃. The salt concentrations of all kimchis using domestic solar salt during storage was greatly reduced compared to those using the imported salts or KRS. Sensory saltiness of the KS1Y sample group was significantly the lowest value (6.08) at 0 days of storage (p < 0.001) and maintained relatively low saltiness during the entire storage period. The crispness of the KS2Y, KS1Y, and KSS sample groups were significantly higher (10.02, 9.77, and 9.49, respectively), compared to that of KRS (7.64) at 60 days of storage (p < 0.001). The KFS sample group had the higher acceptance values for pickled seafood aroma, sour aroma, saltiness, and overall acceptability compared to those in the other samples.

염증성 여드름 환자에 대한 침 치료 효과와 신체이미지 인식에 대한 연구

이아름 ( Ah Reum Lee ),이인선 ( In Seon Lee ),김송이 ( Song Yi Kim ),이향숙 ( Hyang Sook Lee ),박히준 ( Hi Joon Park ),이혜정 ( Hye Jung Lee ),채윤병 ( Youn Byoung Chae ) 경락경혈학회 2013 Korean Journal of Acupuncture Vol.30 No.2

Objectives: The purpose of this study is to evaluate the efficacy of acupuncture treatment on the inflammatory lesions and body image disturbances in patients with vulgaris acnes. Methods: Fifteen inflammatory acne patients were enrolled and treated with facial acupuncture during 4 treatment sessions. We evaluated the number of papules and nodules using the Korean Acne Grading System (KAGS). We also evaluated patients` general subjective satisfaction and objective changes of inflammatory acnes symptoms using DermaVision-pro. Moreover, we observed the skin quality-of-life scale with skindex-29 and body image disturbance questionnaire (BIDQ) as secondary outcome. Adverse events were recorded as well at every visit. Results: After 4 treatment sessions, there were significant reductions in the number of papules and nodules of the patients. We found that subjective satisfactions of patients were enhanced as well as the objective inflammatory symptoms. We also found significant improvements in the quality of life and BIDQ. No serious treatment-related adverse events were reported. Conclusions: This study demonstrated that standardized facial acupuncture were effective and safe in the treatment of facial inflammatory acnes.

충북지역 중학생의 식이섬유 섭취 실태 및 식품섭취빈도조사지 개발

김영혜(Young-Hye Kim),강유주(Yu-Ju Kang),이인선(In-Seon Lee),김향숙(Hyang-Sook Kim) 한국식품영양과학회 2010 한국식품영양과학회지 Vol.39 No.2

본 연구는 충북 도내에 거주하는 남녀 중학생 282명을 대상으로 24시간회상법을 이용하여 식이섬유 섭취 수준을 조사하고 식이섬유 주요급원식품을 알아보았다. 또한 식품섭취빈도조사를 이용하여 조사방법 간의 식이섬유 섭취수준을 비교, 분석하고 식이섬유섭취수준의 타당도를 검증하고자 하였다. 본 연구의 결과를 요약하면 다음과 같다. 조사대상자의 성별에 따른 열량 및 영양소 섭취량은 에너지필요추정량과 비교할 때 남학생은 75.4%, 여학생은 93.8%였다. 단백질은 평균필요량의 남녀 각각 85.8% 및 102.6%의 섭취수준을 보이며 남학생의 경우 다소 부족한 결과를 나타내었다. 한국인 영양섭취기준의 평균필요량이 남녀학생 모두 낮은 섭취량을 보인 영양소는 칼슘, 철분 및 엽산 순이다. 전반적으로 남녀학생 모두 영양소의 섭취수준이 낮은 것으로 나타났다. 24시간회상법에 의한 남학생의 1일 평균 식이섬유 섭취량은 17.6±5.3 g(54.8%), 여학생은 16.5±4.8 g(68.8%)으로 나타났으며 남녀학생 모두 충분섭취량에 매우 부족한 상태로 남녀학생의 유의적인 차이는 없었다. 식이섬유의 주요 급원식품 중 두 방법 간의 공통적인 섭취순위를 보인 식품은 1위 백미, 2위 배추김치이며 채소류와 곡류로부터 총 식이섬유의 68.44%의 섭취를 보였고 주요급원식품군별로 분류하면 채소류, 곡류와 그 제품, 과일류, 두류, 해조류 순이었다. 24시간회상법과 식품섭취빈도조사법 간의 Pearson 상관계수는 0.71로 높게 나타났으며, 유의적인 상관성(p<0.05)을 보였다. 백미가 0.82로 가장 높은 상관성을 보였고, 19종의 식품품목이 상관관계에서 유의성을 보였다. 식이섬유 섭취량의 Pearson 상관계수가 낮고 유의성이 없는 식품을 제외한 후 섭취량을 보정한 결과 상관성이 0.78로 높게 나타났고 유의적인 상관성(p<0.01)을 보였다. 두 방법에 의해 산출된 섭취수준에 따라 각각 4등급으로 분류하였을 때 보정 후 낮은 등급이 일치할 확률이 90.2%에서 92.4%로 높아졌고 평균 식이섬유의 Kappa값은 0.54에서 0.59로 높아졌다. 따라서 본 연구에서 개발된 식품섭취빈도 조사지는 비교적 높은 타당성을 보였으므로 조사지의 수정보완을 통해 청소년의 식이섬유섭취상태 파악에 유용하리라 생각된다. 또한 섭취량 보정을 통해 선정된 식품품목 19종을 기초로 하여 학생들의 학교급식메뉴와 기호도를 조사하고 급식과 연계하여 식품 품목을 증가시키기 위한 과정이 선행되어야 할 것이다. 따라서 식품섭취조사지의 개발과 적극적인 활용방안을 위해서는 지속적인 연구가 필요하리라 사료된다. This study aimed to offer groundwork for grasp and evaluation of nutritional status and dietary fiber intake through 24-hr recall method among middle school students in Chungbuk area. In addition, this study attempted to develop food frequency questionnaire (FFQ) for dietary fiber intake. Average calorie intake per person a day was 2035.6 kcal for boys, and 1876.7 kcal for girls which were 75.4% and 93.8% of estimated energy requirement (EER), respectively. Percent estimated average requirements (%EAR) of calcium, iron and folate were the lowest showing 34.3%, 54.2%, 67.5% for boys and 36.6%, 59.2%, 64.4% for girls, respectively. Average dietary fiber intake per day was 17.6±5.3 g for boys and 16.5±4.8 g for girls which indicate 54.8% and 68.8% of adequate intake (AI), respectively. The main food sources of dietary fiber were polished rice and kimchi. The main food source groups were vegetables, cereals and their products were fruits, seaweeds in the order named, indicating 68.44% total dietary fiber intake from vegetables and cereals. From preliminary 39 food items, 19 food items were selected to derive the correlation coefficient of each food item between 24-hr recall and FFQ method. Correlation coefficient was increased from 0.71 to 0.78 with significant level of p<0.01 after adjustment of FFQ from 39 items to 19 items set. Percentage of classifying subjects into the same levels by food frequency questionnaire and 24-hr recall based on joints classification quartile Kappa value was evaluated. Agreement was highest in the second lowest group showing percentage to correspond rose from 90.2% to 92.4% and Kappa value of 0.54 to 0.59. Consequently, FFQ developed in this study would be useful for estimating the groups which show low intake.