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한재숙,한경필,南出隆久,이승언,김영진 한국식생활문화학회 2004 韓國食生活文化學會誌 Vol.19 No.6
The purpose of this study was to investigate Chinese university students' in Shanghai perception for Korean Kimchi. The results were as follows : A questionnaire was examined on male 139(49.5%) and female 142(50.5%) college students of residing in Shanghai. Nationality of Kimchi answered Korea 75% of all the participants, and have eaten Kimchi was 60.9%. Male purchsed commercial Kimchi 42.2% and female restaurant 46.3%(p〈 .01). The first answered 'it was taste' 51.6% when commercial Kimchi purchsed, and packing size of commercial Kimchi was 200g 56.9%. Among the intake experience have eaten Kimchi was the highest Baechu Kimchi 77.8%, Mu Kimchi 58.5% and Oi Kimchi 35.7%, also preference of Kimchi was Baechu Kimchi 49.7%, Mu Kimchi 26.9% and Oi Kimchi 13.8% in order. After have eaten Kimchi answered good 54.5%(p〈 .01), Kimchi liked reason were the highest 'refreshing taste' 39.7%, unliked were oder(of garlic, ginger and anchovy juice, etc) and too spicy in order. Improvement on consumption extention of Kimchi answered 'not too hot' 30.4%, 'not too salty' 28.6% and 'not over-riped' 21.7%. Perception for Kimchi answered the highest mean 3.51 'Kimchi can be preserved for a long time'(p〈 .05) and 'Kimchi is a good side dish with cooked rice'.
한재숙,김정애,한경필,김동석,소기신행,이갑랑 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.6
The purpose of this study was to investigate the quality characteristics of functional cookies made with potato peels (cortex layer) containing high amounts of glycoalkaloid. Cookies were processed by mixing ratios of 10, 15 and 20% potato peel relatively to flour. The spread ratio of the cookies was increased with increasing potato peel addition. Texture measurement for the cookies on substituting 10% of flour for potato peel showed a decreased hardness, but the cohesiveness and springiness were increased compared to the control and other ratios. The glycoalkaloid contents of the cookies on substituting 10, 15 and 20% of the flour forpotato peel were 6.27, 9.40 and 12.54mg, respectively, which according to the USAD guidelines are safe amounts for the human body, and also enough for making functional cookies. In the sensory evaluations, the cookies with 10% of the flour substituted for potato peel had the highest scores in flavor, taste, appearance and texture.
한경필,한재숙,소기신행,김동석,박미란,이갑랑 한국조리과학회 2005 한국식품조리과학회지 Vol.21 No.1
The purpose of this study was to investigate the quality characteristics of potato added functional cream soup. The highest crude protein (p<.01) and crude lipid (p<.001) were for the potato soup with added potato peel (S₃). The highest pH of 5.95 was for the potato soup with added potato peel (S₄). The highest lightness of 69.46(1, value) was for the potato soup with added potato peel (S₃) (p<.01). The redneess(a value) and yellowness(b value) were increased by the adding of potato peel to the potato soup(p<.01). Viscosity was increased by potato content, and was the highest for the potato soup (S₂) (p<.001). The glycoalkaloid content of the potato soup with added potato peel was 175 mg and 2.20 mg, for Si and S4 respectively. In sensory evaluation. the highest sensory scores for flavor and taste (p<.05) of mean 3.55 and 3.45, respectively, were obtained from the potato soup with added potato peel (S₄). The highest overall acceptability of mean 3.00 was for the potato soup with added potato peel (S₃) (p<.01).
한경필,한재숙,小机信行,여정수,이승언,南出隆久 동아시아식생활학회 2003 동아시아식생활학회지 Vol.13 No.3
The purpose of this study was to investigate the nutritional composition of native and hybrid pork in Korea. Three different parts (ham, loin and belly) of both native and hybrid pork were used The results were as follows : The moisture content from Korean native pork was about 60.28%, while that from the loin of hybrid one was 69% and decreased in the order of ham, loin, and belly. The highest protein content of 19.71% was found in Korean native pork loin, and Korean native pork ham had a significant amount of protein of 17.80% and hybrid one had 13.14% (p< .05). The highest crude lipid, 34.44%, was found in hybrid pork belly, Korean native pork ham had a significant amount of 5.43% and hybrid pork had 2.33% (p<.05). The highest carbohydrate content of 13.28% was found in the Korean native pork belly. The amount of ash was in the order of loin, ham and belly in Korean native pork. Among the minerals, K was found the most in Korean native pork ham (654.82㎎) and hybrid one (747. 35㎎) (p<.05). Fe was higher in the Korean native pork ham (23.03㎎), loin (15.86㎎) and belly (10.80㎎) compared to the hybrid pork ham (19.04㎎), loin (11.63㎎) and belly (7.61㎎). That was significant ham, loin(p< .01) and belly(p< .05). The main free amino acids of the native and the hybrid pork in Korea were alanine, aspartic acid and lysine. While the cholesterol content was found to be high in the order of ham, belly, and loin in the Korean native pork, in the order of belly, fresh ham and loin in the hybrid pork. The cholesterol contents in ham were significantly different between the Korean native pork(789.32㎍) and the hybrid pork (538.84㎍) (p< .01).
저장기간에 따른 오이김치의 비타민 C 및 클로로필 함량변화
박미란,이연정,고즈쿠에 노부유키,한재숙,최석현,허성미,한경필,최수근 한국식생활문화학회 2004 韓國食生活文化學會誌 Vol.19 No.5
This study was carried out to examine the changes of pH, chlorophyll, chlorophyll patterns and ascorbic acid contents, and sensory evaluation in Oi-Kimchi by the different periods of storage. The contents of chlorophyll a and b were 52.2% and 14.44% at storage 0 days, 20.67% and 16.99% at storage 11 days, 0% at storage 14 days, and decreased with storage times increased. But, phephorbide a and b were increased with storage times increased until storage 11 days, and were 28.44% and 1.25% at storage 0 days, 42.63% and 15.79% at storage 11 days, 0% at storage 12, 14 days. The contents of ascorbic acid were increased until storage 4 days, but afterwards were decreased with storage times increased, and were 2.57㎎% at storage 0 days, 5.49㎎% and 2.95㎎% at storage 11 days, 0% at storage 14 days. Sensory evaluations of appearance, flavor, taste, texture, overall acceptability showed the highest at storage 8 days, and disliked after storage 10 days.