빌딩 시뮬레이션을 위한 재실자의 공간사용 예측 연구 동향

차승현,김태완,Cha, Seung-Hyeon,Kim, Tae-Wan 한국건설관리학회 2014 건설관리 : 한국건설관리학회 학회지 Vol.15 No.5

국내 주요 식품(Key foods) 중 면류 제품의 영양성분 함량 비교

차승현,한인범,박우현,박상범,박세림,김병희,윤성원,김인환,천지연,신정아,김영화,신의철,서동원,이삼빈,성지혜,김소정,이준수,장금일,Cha, Seung-Hyeon,Han, In-Beom,Park, Woo-Hyun,Park, Sang-Beom,Bak, Se-Lim,Kim, Byung Hee,Yoon, Sung-Won,Kim, In Hwan,Chun, Jiyeon 한국식품영양학회 2021 韓國食品營養學會誌 Vol.34 No.5

This study analyzed the nutritional composition (proximate composition, total dietary fiber, calories, minerals, fatty acids, and amino acids) of 10 noodle products (tteok ramyun, jjamppong ramyun, kimchi ramyun, instant udon, cup ramyun, jajangmyun, bibimmyun, cream spaghetti, ssalguksu, and milmyun), which account for 85% of the cumulative intake of one or more key nutrients, using data from the 7^th Korea National Health and Nutrition Examination Survey. The moisture contents of bibimmyun, jajangmyun, and cream spaghetti were lower than those of the other noodle products, whereas the crude fat, crude protein, carbohydrate, and calorie contents were the highest. Cream spaghetti had the highest mineral, fatty acid, and amino acid contents, followed by bibimmyun and jajangmyun. Ssalguksu had the lowest contents of most nutrients. These data could be used to populate a food composition database, which can provide consumers with the nutritional information about frequently consumed noodle products.

조리 방법에 따른 국내 재배 공심채(Ipomoea aquatica Forsk.)의 품질 및 항산화 특성

차승현(Seung-Hyeon Cha),박소미(So Mi Park),박상범(Sang-Beom Park),박세림(Se-Lim Bak),Jiang Shangle(Shangle Jiang),장금일(Keum-Il Jang) 한국식품영양과학회 2023 한국식품영양과학회지 Vol.52 No.5

본 연구는 국내에서 재배된 공심채(Ipomoea aquatica Forsk.)를 식재료로 활용하기 위해 조리 방법에 따른 품질 및 항산화 특성을 확인하고자 잎과 줄기를 분리하여 데치기, 끓이기, 찌기, 마이크로웨이브로 조리한 후 일반성분, pH 및 총산도, 색도, 총 폴리페놀 함량, 총 플라보노이드 함량, DPPH 라디칼 소거능, ABTS 라디칼 소거능을 비교 분석하였다. 먼저 공심채의 일반성분 중 수분함량은 줄기에서 잎보다 높게 나타났으며, 조단백, 조회분, 조지방 및 탄수화물 함량은 잎에서 줄기보다 다소 높게 나타났다. 그리고 모든 조리 방법에서 pH는 증가하고 총산도는 감소하였으며, 조리과정 동안 갈변이 발생하였다. 국내에서 재배된 공심채 잎과 줄기의 총 폴리페놀 함량, 총 플라보노이드 함량, DPPH 라디칼 소거능, ABTS 라디칼 소거능을 비교한 결과 모두 줄기보다 잎에서 높게 나타났다. 조리 방법에 따른 항산화 성분은 마이크로웨이브 조리한 공심채의 잎과 줄기에서 총 폴리페놀과 총 플라보노이드 함량이 모두 높게 나타났는데, 대조군(Raw) 공심채에 비해 잎에서는 항산화 성분이 증가하였으나 줄기에서는 감소하는 경향을 나타내었다. 또한 조리방법에 따른 공심채 잎과 줄기의 DPPH 라디칼 소거능과 ABTS 라디칼 소거능도 마이크로웨이브로 조리한 공심채의 잎과 줄기에서 가장 높은 활성을 나타냈으며, 줄기의 DPPH 라디칼 소거능은 끓이기 조리 방법, ABTS 라디칼 소거능은 찌기 조리 방법에서도 높은 활성을 나타내었다. 따라서 본 연구에서는 공심채의 품질과 항산화 특성이 조리 방법에 의해 변화될 수 있으며, 적절한 조리법의 선택은 공심채의 영양성분을 보존하거나 증가시킬 수 있음을 확인함으로써 국내에서 재배된 공심채의 식재료로서의 활용성 증진 및 부가 가치 향상을 위한 자료를 제시하였다고 생각된다. This study compared the quality and antioxidant characteristics of water spinach (WS, Ipomoea aquatica Forsk.) cultivated in Korea using various cooking methods. First, the leaves and stems of WS were separated and cooked by blanching, boiling, steaming, or microwaving. The proximate composition, pH, total acidity, color, total polyphenol and flavonoid contents, and DPPH and ABTS radical scavenging activities were analyzed. The water content of WS was higher in the stems than in the leaves, while the crude protein, crude ash, crude fat, and carbohydrate contents were higher in the leaves. With all cooking methods, the pH increased, and the total acidity decreased; browning occurred during the cooking process. All antioxidant components and activities were higher in the WS leaves than in the stems. The total polyphenol and flavonoid contents were high in the leaves and stems of microwave-cooked WS; compared to the control, the antioxidant components were higher in the leaves than in the stems. The DPPH and ABTS radical scavenging activities were highest in the leaves and stems of microwave-cooked WS. The DPPH radical scavenging activity of the stems was high with boiling, while the ABTS radical scavenging activity was high with steaming. The cooking method selected is important because the nutrient content and antioxidant activities can differ according to the cooking method. This study provides basic information that could aid the use of WS as food.

'후지' 사과즙을 첨가한 반죽 및 식빵의 품질 특성

차승현,신나리,안혜미,유도일,김대일,현태경,장금일,Cha, Seung-Hyeon,Shin, Na-ri,An, Hye-mi,Yoo, Do-Il,Kim, Dae-Il,Hyun, Tae Kyung,Jang, Keum-Il 한국식품영양학회 2019 韓國食品營養學會誌 Vol.32 No.2

In this study, bread was prepared using various amount of 'Fuji' apple juice, and quality and antioxidant properties investigated. Bread was prepared with water, butter, yeast, salt, sugar, wheat flour, skim milk powder and 10, 20 and 30% (w/w) 'Fuji' apple juice. Leavening ability and pH of dough were also investigated. Volume, pH, specific volume, baking-loss rate, chromaticity and texture were investigated as quality properties, whereas the total polyphenol content, ABTS and DPPH radical scavenging activity as the antioxidant properties of bread containing various amount of apple juice. The pH and leavening ability of dough were observed to decrease with increasing amount of apple juice. In the quality properties of bread, pH, volume, specific volume, and baking-loss rate decreased. Regarding chromaticity and texture of bread prepared with increasing amount of 'Fuji' apple juice, L (bright) values at crust and crumb of bread decreased, while hardness, chewiness and gumminess increased. Total polyphenol content increased with increasing amount of apple juice, while DPPH and ABTS radical scavenging activities showed no significant differences. Consequently, these results support the possible use of apple juice for baking foods in food industry, as addition of apple juice enhances the quality and antioxidant properties of bread.

Activity Based Working 기반 사무 공간의 적용을 위한 재실자 행동 측정 연구 동향

백승효,차승현,Baek, Seung-Hyo,Cha, Seung-Hyeon 한국건설관리학회 2017 건설관리 : 한국건설관리학회 학회지 Vol.18 No.6

국내 다빈도 가공식품 중 볶음밥류의 영양성분 함량 비교

정의환,차승현,김병희,윤성원,김인환,천지연,이기택,김영화,신의철,서동원,이삼빈,이준수,장금일,Jung, Ui-Hwan,Cha, Seung-Hyeon,Kim, Byung Hee,Yoon, Sung-Won,Kim, In Hwan,Chun, Jiyeon,Lee, Ki-Teak,Kim, Younghwa,Shin, Eui-Cheol,Seo, Dongwon,Lee, 한국식품영양학회 2019 韓國食品營養學會誌 Vol.32 No.6

In this study, 70 kinds of nutritional composition for five bokkeumbap products(spicy chicken, shrimp(saeu), haemul, nakji, and barbecue bokkeumbap) in high-frequency processed foods were analyzed. Raw data of intake amounts were collected from the 7th Korea National Health and Nutrition Examination Survey. Regarding proximate composition, spicy chicken bokkeumbap had lower water content and higher carbohydrate content than other bokkeumbaps, resulting in the highest total calories. The proximate composition of other bokkeumbaps were all distributed within a similar range. Vitamin content differed according to ingredients added to the bokkeumbaps. Haemul bokkeumbap had high content of vitamins B₁ and B₂, nakji bokkeumbap had high content of vitamin C and β-carotene, and barbecue bokkeumbap had high content of total niacin, folic acid, and vitamin A. For mineral content, barbecue bokkeumbap showed the highest content distribution, while nakji bokkeumbap showed the lowest content distribution. Regarding fatty acid and fat content, the highest content of fatty acids, saturated fats, and trans fats was detected in shrimp(saeu) bokkeumbap. For amino acid content, barbecue bokkeumbap showed highest content distribution. These results can be used as salient basic data for a food nutrient composition database and to significantly contribute to consumers' health.

청소년의 자살생각에 영향을 미치는 요인에 관한 연구: 2013 청소년건강행태온라인조사를 활용하여

최현진 ( Hyeon Jin Choi ),장동균 ( Dong Gune Chang ),김희선 ( Hee Sun Kim ),차승현 ( Seung Hyun Cha ),이은환 ( Eun Whan Lee ) 경희대학교 경영연구원 2015 의료경영학연구 Vol.9 No.1

This study aims to explore the factors associated with suicidal ideation among Korean adolescents. The 2013 Youth Risk Behavior Web-based Survey (KYRBS) data was used. And logistic regression model was employed to investigate the risk factors of sucidal ideation. Our results show that sex, grade, stress, depressive symptom, violence experience, educational background of parents, and economical status were associated with suicidal ideation. These results deserve great attention, and the authorities need to keep it in perspective.

국내 외식식품의 무침류, 볶음류 및 국(탕)류에서 총 식이섬유 함량 분석

류지은 ( Ji-eun Ryu ),차승현 ( Seung-hyeon Cha ),이정윤 ( Jeong-youn Yi ),김영경 ( Young-kyung Kim ),김동호 ( Dong-ho Kim ),장금일 ( Keum-il Jang ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.3

본 연구에서는 6개의 지역(강원도, 경기도, 경상도, 서울, 전라도, 충청도)에서 채취한 외식식품 59종에 함유된 총 식이섬유 함량을 조사하였다. 총 식이섬유 함량은 AOAC 991.43분석법이 적용된 식이섬유 자동 분석기를 이용하여 분석하였다. 총 14종의 무침류 중에서 깻잎나물(4.33~6.24 g/100 g), 고구마줄기나물(3.16~5.07 g/100 g) 및 달래나물(3.70~4.99 g/100 g)이 다른 무침류에 비하여 높은 총 식이섬유 함량을 나타내었으며, 동일 무침류에서 지역간에 따른 차이는 나타나지 않았다(p>0.05). 그리고 13종의 볶음류 중에서 표고버섯볶음(4.77~6.66 g/100 g), 미역줄기볶음(4.16~7.47 g/100 g) 및 느타리버섯볶음(5.04~7.01 g/100 g)이 다른 볶음류에 비하여 높은 총 식이섬유를 나타내었는데, 표고버섯볶음과 미역줄기볶음이 지역간 차이를 나타내었다(p< 0.05). 표고버섯볶음은 경상도에서 가장 낮은 함량을 나타내었고, 미역줄기볶음은 강원도에서 가장 높은 함량을 나타내었으며, 다른 볶음류에서는 지역간 유의적인 차이를 나타내지 않았다(p >0.05). 국(탕)류에서는 시금치된장국(1.34~2.21 g/100 g), 닭고기육개장국(1.61~2.45 g/100 g), 오리탕(1.25~2.80 g/100 g) 및 조기매운탕(1.70~2.27 g/100 g)이 다른 국(탕)류에 비해 높은 총 식이섬유함량을 나타내었으며, 미소된장국을 제외한 지역간 유의적인 함량 차이를 나타내지 않았다(p>0.05). 따라서 본 연구에서는 위의 분석 결과를 토대로 소비자들에게 외식식품 중 총 식이섬유 함량 관련 정보를 제공함과 동시에 국가식품영양성분 database의 기초자료 구축을 위한 자료를 제공하였다고 생각된다. To aid in the development of a food nutrient database that provides the dietary fiber composition of eat-out Korean foods, we determined the total dietary fiber (TDF) content in the eat-out Korean foods Muchim, Bokkeum, and Guk (Tang) using a dietary fiber autoanalysis instrument. A total of 59 samples were collected from Gangwon-do, Gyeonggi-do, Gyeongsangdo, Seoul, Jeonla-do, and Chungcheong-do. First, among 14 samples of Muchim, the TDF content of Kkaennip namul, Goguma-julgi-namul, and Dallae-namul (4.33~6.24, 3.16~5.07 and 3.70~4.99 g/100 g, respectively) was higher than the other types of Muchim. There was no significant difference in TDF content of Muchim (p>0.05) among locations. Among 13 samples of Bokkeum, the TDF content of Pyogo-beoseot-bokkeum (4.77~6.66 g/100 g) and Miyeok-julgi-bokkeum (4.16~7.47 g/100 g) was higher than the other types of Bokkeum. The TDF content of Pyogo-beoseot-bokkeum in Gyeongsang-do was the lowest and the TDF content of Miyeok-julgi-bokkeum in Gangwon-do was the highest (p< 0.05). The TDF content of spinach soybean paste soup (1.34~2.21 g/100 g), Dakgogi-yukgaejang (1.61~2.45 g/100 g), duck stew (1.25~2.80 g/100 g) and spicy yellow croacker stew (1.70~2.27 g/100 g) were higher than the other types of Guk (Tang). There was no significant difference in TDF content of Guk (Tang) among locations (p >0.05).

탈피대두로 제조한 두부의 품질 및 기능 특성

한인범(In-Beom Han),차승현(Seung-Hyeon Cha),정의환(Ui-Hwan Jung),현태경(Tae Kyung Hyun),김선웅(Seon-woong Kim),김순환(Soon-Hwan Kim),하진석(Jin-Seok Ha),장금일(Keum-Il Jang) 한국식품영양과학회 2020 한국식품영양과학회지 Vol.49 No.11

본 연구에서는 탈피대두를 이용하여 제조한 두부의 품질 및 기능 특성에 대하여 일반대두로 제조한 두부와 상호 비교 분석하였다. 대두의 수분흡수효율을 상호 비교하기 위해 탈피대두와 일반대두의 침지 공정 중 무게증가율을 분석한 결과, 탈피대두가 일반대두보다 무게증가율이 높은 것으로 나타났다. 두부는 12시간 침지한 일반대두 두부(TOS12)와 4, 8, 12시간 침지한 탈피대두 두부(각각 TDS4, TDS8, TDS12)를 이용하여 동일한 조건으로 제조하여 분석했는데, 두부종류 간 일반성분과 총 식이섬유 함량은 전반적으로 유사하였다. 침지 시간을 3배 단축하여 제조한 TDS4와 TOS12를 비교해볼 때 TDS4의 비지량은 감소하였고, 수율, 색도, 조직감, 항산화 특성, 이소플라본 함량, 관능 특성이 유사하게 나타났다. TDS4, TDS8, TDS12에서 경도와 씹힘성은 기능 특성과 음(-)의 상관관계를 나타내었고, 수율과 비지량은 기능 특성과 양(+)의 상관관계를 나타내었다. 결론적으로 본 연구에서는 두부 제조공정에서 탈피대두를 이용함으로써 침지 시간 단축으로 신속한 두부의 제조 가능성을 확인하여 부가가치 향상을 위한 정보를 제공하였다고 생각된다. In this study, tofu with dehulled soybean (TDS) was prepared, and its quality and functional characteristics were investigated. The weight increase rate was analyzed to compare the water absorption efficiency of the original and dehulled soybeans. The weight of the dehulled soybeans increased more quickly after soaking than that of the original soybeans. The control tofu was prepared with the original soybeans soaked for 12 hours (TOS12), and tofu was prepared with dehulled soybeans soaked for 4 (TDS4), 8 (TDS8), and 12 (TDS12) hours. The proximate compositions and total dietary fiber content of all four tofus were similar. Although the soaking time with TDS4 was reduced three-fold, the yield, chromaticity, texture (hardness and chewiness), and antioxidant properties of TDS4 were similar to those of TOS12. The Biji weight of all three TDSs was lower than that of TOS12. Moreover, the total isoflavone content of TOS12 was the lowest. In the sensory tests, the color, taste, flavor, softness, and overall preference of all three tofus were similar to those of TOS12. These results suggest that the use of dehulled soybeans adds value to tofu because the quality characteristics of the TDS were similar to those of the control despite the reduced soaking time.

탈피대두를 이용한 신속 두유 제조 및 품질 특성

김진솔,한인범,정의환,차승현,현태경,김순환,하진석,장금일,Kim, Jin-Sol,Han, In-Bom,Jung, Ui-Hwan,Cha, Seung-Hyeon,Hyun, Tae Kyung,Kim, Soon-Hwan,Ha, Jin-Seok,Jang, Keum-Il 한국식품영양학회 2019 韓國食品營養學會誌 Vol.32 No.6

The purpose of this study was to investigate the quality of dehulled soybean (DHSB), and the rapid preparation possibility of soybean milk with DHSB (SM-DHSB), and then the quality of SM-DHSB. In DHSB, the moisture content decreased, the crude protein, crude fat, minerals, and carbohydrate contents increased, and the isoflavone (daidzein, genistein and glycitein) content was similar to that of soybean (SB). The water absorption rate of DHSB for soybean milk preparation was higher than that of SB. In the results of SM-DHSB and soybean milk (SM) qualities, the crude protein content, total solid content, and the viscosity of SM-DHSB were higher, the yield and the proximate composition (except crude protein) were similar, and the Biji production rate, and total dietary fiber content of SM-DHSB were lower compared to the SM. In terms of the isoflavone contents of SM-DHSB, daidzein and genistein content were similar, and glycitein content was lower compared with the SM. Consequently, these results suggest the possible use of DHSB for rapid SM-DHSB preparation, because the soaking time was decreased by the high water absorption rate of DHSB in the SM preparation, and the quality of SM-DHSB improved compared to those of the SM.