조리 방법에 따른 닭의 기계적·관능적 특성 : 토종닭을 중심으로 For the Focus on Native Chicken

한재숙,한경필,김정숙,김미향 동아시아식생활학회 1996 동아시아식생활학회지 Vol.6 No.3

This study was carried out as part of a basic works to improve the native chicken uses. The mechanical test on the native chicken boiled plain broth and the sensory test was surveyed the preference of three kinds of chickens(native chicken, whangchu, broiler) prepared with six different cooking methods-chicken boiled plain, chicken broiled in microwave, stewed chicken, chicken fried with spice, chicken cutlet, chicken curry·using 120 Yeungnam University students and graduate students as the panel. The results were as follows: The panels preferred the viscosity of chicken boiled plain broth for two hours. The viscosity of chicken boiled plain broth for two hours with the spindle at 5, r.p.m. of 20. 50. 100 was 8.6, 13.6, 9.9 respectively, and salt concentration was 0.40wt%. In the sensory test by cooking methods, the results of preference are in the following order-chicken curry, chicken cutlet, chicken fried with spice, stewed chicken, chicken boiled plain and chicken broiled in microwave. The most preferred cooking method of the native chicken, whangchu and broiler is chicken boiled plain, broiled in microwave and stewed chicken respectively. They preferred the native chicken in texture and taste. But in color, aroma and appearance among the sensory characteristics, whangchu was preferred by the panels.

재래종 돼지고기에 대한 인식 및 실태

한재숙,한경필,김태선 동아시아식생활학회 1999 동아시아식생활학회지 Vol.9 No.4

The purpose of this study was to survey the recognition and the actual state of use of Native pork. The recognition on Native pork were examined using a questionary to eight hundred males and females in Kyeongbuk and Daegu. The results were as follows : The meats which they often ate in the order of pork, beef and chicken. When people eat out, 43.7% of those ate pork and 42.7% of those ate beef, the younger people liked pork more than the older people. The recognition on pork dishes showed the a high mean value of 3.38 to "I like pork dishes" . 53.5% of the respondants liked three-ply flesh and 33.6% of those liked rib among the part of pork. The favorite pork dish was pork roast meat at 48.1%, Kimchichige at 13.6%, and sweet and sour pork 10.9%. Suitable and garnish food with pork were lettuce, sesame leaf and garlic, and alcoholic drinks such as soju. The Native pork showed a higher mean value than improved pork in taste(lightness, tasty), sticky meat quality, low fat content and good food for health. 30.9% of the respondants recognized as a traditional food. 59.1% of respondants have used the native pork, ingest place came out special eating house 42.2%, 38.3% of respondants suggested 'convenience of purchase' and 31.6% of those suggested 'low price' as facts that has been improved in the native pork.

주부의 토종닭에 대한 인식 및 이용실태에 관한 조사

한재숙,한경필,김정숙,김미향 동아시아식생활학회 1996 동아시아식생활학회지 Vol.6 No.3

This survey was carried out as part of a basic works to improve the extention of native chicken uses. A sample of 282 housewives living in the downtown area of Taegu city were examined using an original questionnaire about their awareness and uses of a native chicken. The results were as follows : The awareness for a chicken dish is significantly different according to the housewives' ages and many respondents evaluated the nutritive value of a native chicken. The housewives preferred chicken boiled plain, spice fried chicken and stewed chicken, in the order. But family members preferred chicken boiled plain, spice fried chicken and french fried chicken, in the order. The frequencies of chicken cooking and buying chicken dishes of the housewives were once per month and they regarded a native chicken as one of traditional, health and natural foods. They appreciate the taste of a native chicken highly and recognized the price of a native chicken expensive. Also 52.5% of housewives could distinguish a native chicken from the others.

감자껍질을 첨가한 기능성 쿠키의 품질 특성

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.

제주북부지역 적설량에 미치는 해양과 대기간 에너지수지 효과

한경훈,윤용훈,방익찬 제주대학교 해양과환경연구소 2005 해양과환경연구소 연구논문집 Vol.29 No.1

전통음식에 대한 경북지역 주부들의 의식 및 실태조사

한재숙,한경필,성선향,조연숙,박경숙,김현옥,정종기 동아시아식생활학회 2000 동아시아식생활학회지 Vol.10 No.6

The purpose of this study was to survey the awareness and use for traditional foods of housewives in Kyong-buk area. The results were as follows : Residental areas were city(43.9%) and the county(56.1%). Region were divided as the north resources circle(28.3%), the east coast circle (21.0%), the middle west circle (21.7%), and the south city circle (29.0%). The performance degree of times and seasons of the year customs was Seolnal, Chuseuk, Daeboreum and Dongji in order. Preparation foods of Seolnal were deukguk, vegetablejeon, fishjeon, namul and gangjeung in order. Preparation foods of Chaseuk were songpeon, vegetablejeon, namul, fishjeon and fruits in order. The country foods were sikhae, muk, pumpkin, golbangiguk, yakga and potato in order.

경북지역 주부들의 전통 부엌 세간의 보유 현황 및 이용실태 조사 연구

한재숙,최영희,조연숙,변재옥,한경필,김현옥,정종기,최석현 동아시아식생활학회 2002 동아시아식생활학회지 Vol.12 No.4

Housewives residing in the Kyongsang-Buk-do area were surveyed to determine their ownership of Korean traditional kitchen appliances and their usages. A breakdown of the appliances for the survey was as follows: 16 tableware, 17 household utensils, 15 heating utensils, 14 ceramic and earthen pottery, 6 stone utensils, 9 cooking utensils, 9 utensils made of the dried bamboo and bush clover, and 13 dining tables ("sang"). The types of the appliances with the largest ownerships and most frequently used were as follows: The jeopsi was most frequently owned, followed by the daejeop and the jaengban. The most frequently used item was the jubal,, followed by the daejeop and the jeopsi. Among the wooden utensils, bangmangi was most frequently owned, followed by the chanjang, the che, the doe, mal and hop. The most frequently used household utensil was the chanjang, followed by the takjasang and the doe, mal and hop. The utensil the most people owned for heating was the jujeonja, followed by the seoksoe, the musoesot and the siru. The most frequently used utensil for heating was the jujeonja, the musoesot and the seoksoe, in the order. As for the ceramic and earthen pottery, hangari and dok were owned and used most frequently. The maetdol and the jeolgu, though very low in their ownership rate, were most frequently owned items among the stoned utensils. The kal and the doma were the most frequently owned and used cooking utensils. The sokuri, and the chaeban and the baguni were the most frequently owned among the utensils made of the dried bamboo, bush clover and straw, while the sokuri was used the most frequently, followed by the chaeban and the jori. Among the dining tables, the kyojasang was the item most frequently owned, followed by the seonban and the chaeksangban, while the wonban was the most frequently used, followed by the kyojasang and the chaeksangban.

중국 상해지역 대학생의 김치에 대한 인식조사

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'.

혼합 계면활성제 시스템에서의 온도에 따른 점도 변화 효과

한동성,배상수,천은우,지경엽,조인식 한국공업화학회 2004 응용화학 Vol.8 No.1

In general, the viscosity of fluid increases as temperature decreases, and decreases as temperature increases. This phenomenon can be explained by decreasing mobility of molecules as temperature decreases. But, we found the opposite phenomenon that viscosity decreases as temperature decreases in particular mixed surfactant system. To analyze this phenomenon, various experiments have been proceeded such as composition (anionic, nonionic, zwitterionic surfactant), variation of zwitterion surfactants, structure of hydrophobic chains, structure of Hydrotrope, variation of pH. Conclusively, controlling the complex of zwitterion and anionic surfactant, we could control the viscosity of mixed surfactant system on variation of temperature. We analyzed this phenomenon theoretically, and then can complete "The technology of viscosity control by temperatre in micellar phase".

감자를 첨가한 기능성 크림수프의 품질 특성

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).