감국의 첨가에 따른 감국 설기떡의 품질 특성과 기호도

박금순,신영자 동아시아식생활학회 1998 동아시아식생활학회지 Vol.8 No.3

The quality of physical characteristics were measured, using sensory evaluation and mechanical characteristics where different percentages of Chrysanthemums(0%, Chrysanthemum indicum powder: 1%, 3% and 5%, and Chrysanthemum indicum petals : 1%, 3% and 5%) were added to rice flour, to promote the use of and liking for rice cakes that are a kind of Korean traditional foods. In the sensory evaluation, the color appeared to be the highest when 3% of Chrysanthemum indicum petals was added, and there was a significant difference between the samples used(p<.01). It was also shown that the taste was generally higher in steamed, Gamkugsulgie-dduk added Chrysanthemum indicum than those in which no Chrysanthemum indicum were added, and that it appeared to be the highest, particularly, in rice cakes that 3% of Chrysanthemum indicum petals. However there was no significant difference between the samples. The Chewiness was the highest in rice cakes to which 3% of Chrysanthemum indicum petals was added but there was no significant difference between the samples. The after-swallow feeling and overall quality were the highest in rice cakes to which 3% of Chrysanthemum indicum petals(p<.01), and there was a significant difference between the samples(p<.01). In terms of change in color, the value of lightness was the highest in rice cakes to which no Chrysanthemum were added. The more the content of Chrysanthemums, the lower the value of lightness but the higher the values of red color(a) and yellow color(b). In the measurement of the texture, using a mechanical characteristics, the springiness was the highest in rice cakes to which 5% of Chrysanthemum indicum powder was added, and the gumminess, hardness and chewiness appeared to be high in rice cakes to which 5% of Chrysanthemum indicum petals was added. In the correlation between the sensory evaluation and mechanical characteristics, the higher the softness, the lower the value of lightness. The softness in the sensory evaluation showed a positive correlation with the values of red color(a) and yellow color(b) in the color test. The Chewiness in the sensory evaluation showed a negative correlation with the springness in the mechanical characteristics. In view of the results stated above, a good recipe for steamed, Gamkugsulgie-dduk appeared that the contents of the ingredients used were 291g of rice flour, 9g of Chrysanthemum indicum petals (3% of rice flour), 30g of sugar, and 3g of sat, 60㎖ of water.

冬蟲夏草 첨가에 따른 증편의 품질 특성

박금순,박찬성,최미애,김정숙,조현정 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.3

전통중편의 단백영양 보강을 위하여 동충하초를 첨가하여 중편의 이화학적, 기계적, 관능적 품질특성을 조사하였다. 동충하초 첨가량을 달리한 중편의 부피는 동충하초 첨가군이 대조군에 비해 증가하였고 pH는 동충하초 5%첨가 중편이 가장 낮게 나타났다. 수분은 대조군에 비해 첨가군의 수분 함량이 낮았고(p<0.01) 동충하초 첨가군 사이에 유의적인 차이는 없었다. 아미노산 함량은 대조군보다 동충하초 첨가군이 높았으며 필수아미노산을 골고루 함유하고 특히 Leucine, Phenylalanine, Arginine이 높았다. 동충하초첨가 중편의 texture변화에서 색도 중 L값은 대조군에 비해 동충하초 첨가량이 증가할수록 감소하였으며 반면에 a, b값은 첨가량이 증가할수록 증가하였다. texture 측정에서는 껌성은 5% 첨가군이 낮게 나타났고, brittlenes는 7% 첨가군이 대조군과 다른 첨가군중에서 가장 높게 나타났다. 관능검사에서 texture에서는 응집성이 5% 첨가군, 탄력성은 3% 첨가군이 가장 높게 평가되었으나 유의적인 차이는 없었다. flavor에서 stale grain flavor과 bitterness는 동충하초 첨가량을 증가시킬수록 높게 나타나는 경향을 보였다. 이상의 결과에서 동충하초 중편의 제조에서 이화학적 특성, 기계적 특성, 관능적 특성을 종합했을 때 동충하초 농도를 3%, 5% 첨가시 최적농도임을 도출해 내고 품질이 향상됨을 확인할 수 있었다. higher The Hunter color test showed lower L values with higher amounts of added JP to the Jeung-Pyun. In the sensory test, the 7% added group had the strongest color according to the texture; the highest cohesiveness was shown in the 5% added group. and the highest springiness was shown by the 3% added group, but none of these showed any significant differences. As for flavor, the more JP added the higher the stale grain flavor and bitterness. In the result of the overall acceptability test, the stale grain flavor of the 5% added group showed the highest values for the favorite texture and flavor. From the results of this experiment, when making stale grain flavored Jeung-Pyun, the 3 and 5% added groups were the optimum concentrations for the observed improvements in the quality. This study was carried out to investigate the possibility of improving the quality characteristics of Jeung-Pyun, by the addition of Paecilomyces japonica powder (JP). Regarding the volume of the Jeung-Pyun fermentation, with respect to the different amounts of JP added, the groups containing JP showed increased volumes, and as for the pH, the group containing 5% showed the lowest value. Regarding the moisture content, the groups containing JP showed lower moisture contents than the control group. Regarding the amino acid content, the control group showed a higher amino acid content than those of the JP containing groups, and contained an even amount of essential amino acids, and Leucine, Phenylalanine and Arginine were especially

녹두전분과 감자전분 복숭아편의 질감과 관능적 특성

박금순,조재욱,김임수 한국식품영양학회 1999 韓國食品營養學會誌 Vol.12 No.2

겔화제로 녹두녹말, 감자녹말, 펙틴을 사용하여 당농도별 복숭아편을 제조하여 pH, 당도, 색도, 텍스쳐 및 기호성을 조사하여 품질특성을 검토하였다. 관능검사결과, 녹두녹말편이 감자녹말편보다 외관과 조직감에 대한 기호도가 높았으며, 펙틴 무첨가군 복숭아편을 더 선호하였다. 1% 펙틴첨가는 복숭아편의 기호도를 약간 감소시키는 것으로 나타났다. 기계적 검사는 녹두녹말편이 감자녹말편보다 조직감이 더 높았으며 펙틴 첨가군 복숭아편의 조직감이 더 높게 나타났다. 1% 펙틴 첨가의 효과는 복숭아편의 견고성과 씹힘성 등의 질감특성을 증가시켜 주었다. 기계적 검사의 탄력성은 관능검사의 매끈한 정도, 견고성, 외관의 기호도, 조직감의 기호도, 전반적인 기호도와 정적 상관관계를 나타내어 탄력성이 강할수록 기호도가 높게 나타났다. 색도는 펙틴첨가군이 높았으며 명도(L)는 녹두녹말편 적색도(a)는 감자녹말편이 높게 나타났다. 당 농도가 높을수록 명도(L)는 감소하였다. 관능검사의 전반적인 기호도에 가장 영향을 미치는 인자는 맛의 기호도, 조직감의 기호도, 견고성, 부착성, 맛 순으로 나타났다. This study was evaluate of chemical properties, textural characteristics and sensory properties, produced peach pyuns through the change of gelling agents such as mungbean starch, potato starch and pectin and of sugar density with 10%, 20% and 30%. Sensory evaluation was that peach pyun added mungbean starch was more preferable in appearance and texture than peach pyun added potato starch. Peach pyun added 0% pectin was more preferable than peach pyun with 1% pectin. As a result of texture analysis, the texture of peach pyun added mungbean starch was denser than that added potato starch. Adding 1% pectin to peach pyun increased mechanical properties such as hardness and chewiness. Mungbean starch pyun with pectin on lightness, Potato starch pyun with pectin on redness, and potato starch pyun with pectin on yellowness were significant(p<0.01). Lightness has a tendency to decrease with increasing sugar density. Adding 1% pectin has the effect to increase lightness, redness and yellowness. The subject parameters that effect overall quality on sensory evaluation were found taste quality, texture quality, hardness, adhesiveness and taste by using regression analysis.

감국 첨가에 의한 감국설기의 호화 및 노화도 비교

박금순,최미애,임정교 동아시아식생활학회 2000 동아시아식생활학회지 Vol.10 No.6

This study was induced to compare retrogradation and gelatinization in sulgie with added powder and flower of gamkug, which had been stored in 4℃, 10℃ and 30℃, respectively. The addition of 5% powdered gamkug showed the highest degree of gelatinization while the control did the lowest. The degree of hardness of gamkugsulgie was lower than control and the following order 4℃>10℃>30℃. Gamkugsulgie showed a little lower degree of retrogradation than control group. The degree of retrogradation at 4℃ was far greater comparing with the other group. The degree of retrogradation were delayed as the storing temperature rose tran 4℃ to 30℃, temperature namely, gamkugsulgie retrogradation time constant of the test group was slower 1.18 times at 4℃, 1.24 times at 10℃ and 2,58 times at 30℃ than that of the control group.

녹차 추출물과 차잎 첨가에 따른 김치의 품질 특성 비교

박금순,정의숙,박선희 동아시아식생활학회 2000 동아시아식생활학회지 Vol.10 No.1

This study was conducted to investigate the kimchi quality of the addition of green tea extract and green tea leaf. Kimchi was examined for pH, titratable acidity, the changes in the number of microorganisms, color, sensory evaluation. The pH and titratable acidity of kimchi at the addition of 5%, 1% of green tea extract and green tea leaf were higher and lower than those of control kimchi. The number of total microorganism at 21 days were detected much more in the kimchi added green tea extract and green tea leaf than in control. The number of coliforms up to 7 days of fermentation were detected. And those at 14-21 days were not detected but those of 28 days were detected. The number of coliforms at 28 days were most lowest in the kimchi added green tea extract 3%. The number of lactic acid bacteria were detected more in the kimchi added green tea leaf. As a result of sensory evaluation during fermentation, the kimchi added green tea extract 5% was the highest score in carbonated taste, texture and overall quality. As the result of correlation between sensory characteristics and mechanical characteristics. it was found that sensory characteristics of sour taste is negatively related to the mechanical characteristics of L values, while it is positively related to the texture. The a values is negatively related to the sensory characteristics of overall quality. The b values is positively related to the sensory characteristics of sour taste.

헛개나무의 부위별 이화학적 및 관능적 품질 특성

박금순,김향희 동아시아식생활학회 2005 동아시아식생활학회지 Vol.15 No.1

This study was conducted in order to promote the utilization of Hovenia dulcis Thunb as food. The physicochemical properties and sensory characteristics of the extracts from the leaf, fruit, stalk and stem were examined. The extract of stem was the brightest in L value (p<0.05), but the lowest in b value (p<0.001). By the sensory evaluation, the external appearance was the best in the extract of stem. The extract of leaf was the darkest in color and that of stem the lightest. The bitter and astringent taste was stronger from the leaf compared with other parts. The extract of fruits stalk of Korean Hovenia dulucis was preferred in most of attributes. The total sugar content was the highest from the fruits stalk. Among free amino acids, aspartic acid, glutamic acid and alanine were rich in order. Potassium contents were the highest among minerals from the fruits stalk, leaf and stem. Ca and Mg followed the next. The results were the same both in Korean and in Chinese tree. Among organic acids, malic acid was the most in the fruits stalk, leaf and stem. It was followed by citric acid. In the test of free sugar, glucose was the most and followed by sucrose and fructose in the fruits stalk. Fructose was contained the most in leaf and stem.

전분 종류를 달리한 살구편의 품질 특성

박금순,권진희,허성미 동아시아식생활학회 1999 동아시아식생활학회지 Vol.9 No.4

This study was conducted in order to investigate the quality characteristics of Salku Pyun which was made by using mungbean, potato, sweet potato and corn starches. The pH of salku juice was 3.45 to 3.50 and the brix of that was 7.0%. The water content and water activity of salku pyun with potato starch was highest, The result of sensory evaluation showed that appearance, flavor, overall quality were highest in the Salku Pyun made with potato starch while texture, taste were highest in the Salku Pyun made with mungbean starch. Mechanical properties of salku pyun with mungbean starch was significantly higher in adhesiveness, hardness, chewiness. Texture of sensory evaluation were positively correlated with springiness, hardness, and chewiness of mechanical measurement, The factors which affect the overall quality on sensory evaluation were texture quality, taste quality, hardness, color and springiness.

현대무용의 발생동기와 개척기 무용가들에 관한 연구

김금순 서강정보대학 1995 論文集 Vol.14 No.-

The fomenters of Modern Dance were Gertrude Colby, Bird Larson, and Margaret Doubler. By these three cultivators Modern Dance was introduced to high schools and Colleges as a class of Physical Dance. Afterwards the basic forms were developed by Isadora Duncan, the creative cultivator of Modern Dance, and theorized by Rudolf Von Laban. While Duncan asserted that dance is an art to express the feelings of man freely, Rudolf Von Laban maintained that in dancing space and extensity are crucially important, analyzed the concept of space, and theorized about gestures, space feelings, and the sensibility of dancing minutely and precisely. Other dancers displayed their activity with a new, personal style which they had initiated. It is important for dancers to find form and method by which the expressive and communicative combination of art could be discovered. In addition, dancers should embody the new, unique theoretical methods of dancing and develop dancing into the art of expression representing the inside world of man. Dancers also try to win the sympathy of audience and let the audience itself come to the theator.

웹을 이용한 동시 학습 시스템에 관한 연구

윤순금,김순철 대구대학교 정보통신연구소 2008 情報通信硏究 Vol.5 No.1

In the information society of the 21st century, we need new perspectives and diverse approaches for education. Thus it's one of the most important tasks in school education to develop a program that will help the students search, process and share information in the Internet as well as the classroom without any time and space limitations and do self-leading study. The task can be tackled by increasing the educational effects based on the development and utilization of a program highlighting the advantages of the web. Survey was conducted to analyze the results and use them as evaluative data. The web-based children‘s verse learning program developed in the study turned out to have some educational effects such as motivating the students to learn, inducing interactions from them, and creating diverse emotional changes influencing their growth of expressive abilities and personality education. 21세기는 정보화 사회로 교육 분야에서도 새로운 시각과 다양한 접근을 필요로 하고 있다. 이러한 현실에서 학교 교육 또한 교실에서의 수업뿐만 아니라 인터넷을 통하여 정보의 검색, 정보의 가공, 정보를 공유하며 시간과 공간의 제약을 받지 않고 자기 주도적인 학습을 할 수 있는 프로그램 개발의 과제를 안고 있다. 이러한 문제는 웹의 장점을 살린 프로그램의 개발 및 활용으로 교육적 효과를 높인다면 해결이 가능할 것이다. 본 논문은 초등학교 국어 교과에 나오는 동시 학습 단원을 선정하여 웹으로 설계하고 구현하였다. 본 논문에서 제작된 웹 기반 동시 학습 시스템은 학습자들에게 학습동기를 부여하고, 상호작용을 이끌어 내며, 표현력 신장 및 나아가서는 인성 교육에 영향을 미치는 다양한 정서의 변화를 가져다주는데 교육적 효과가 있는 것으로 나타났다.

홍화 첨가와 저장기간에 따른 유과의 품질 특성

박금순 동아시아식생활학회 2004 동아시아식생활학회지 Vol.14 No.5

The objectivesof this study were to investigate quality characteristics of Yukwa which containing 0, 1, 3, 5% of safflower chemical properties showed that degree of expansion of Yukwa were decreased as the amount of safflower increased, while fat absorption increased. Fatty acid of Yukwa were increased as the amount of safflower increased. Sensory properties showed that cripsness of Yukwa were significant difference(P<.001) in the Yukwa with Safflower. L-value decreased by the addition of safflower, while a-value and yellowness increased. The mechanical properties showed that hardness and brittleness was the highest in the Yukwa with 5% safflower. Later 4 weeks and 6 weeks of storage, 3% and 5% safflower containing Yukwa showed decrease peroxide value and acid vale. respectively.