光海君의대擬製를 爲한 調査硏究

柳英淑,崔基淑,白善喜,宋洪子 曉星女子大學家政學會 1971 효대가정학회지 : 효성여대 Vol.1 No.1

복숭아中의 Polyphenol Oxidase에 關한 硏究

李淳宰,曺賢姬,李順子,文順基,金泰子 曉星女子大學家政學會 1971 효대가정학회지 : 효성여대 Vol.1 No.1

저장 중의 복숭아의 polyphenol oxidase catecholase activity의 변화를 조사하기 위해서 실온저장, poly ethylene film 포장저장, 냉장한 복숭아를 재료로하여 Miller의 Chronometric method에 의해서 저장일수에 따라 경시적으로 효소활성을 측정하였던 바 실온저장구와 poly ethylen film 포장저장구에서는 복숭아의 부폐직전까지도 효소활성이 실활되지 않고, 오히려 조금 증가하는 경향이 있고, 또 40℃에서도 효소활성이 열실활되지 않았다.

깻잎을 調理할 때 Ca. Mg. P. Fe의 變動

김영선,張泳貞,蔡花順,河明子 曉星女子大學家政學會 1975 효대가정학회지 : 효성여대 Vol.5 No.1

野菜나 生菜는 無機質을 豊富하게 지니고 있다. 그 中 깻잎은 고소한 맛과 香氣로 우리의 食慾을 돋구어 준다. 이러한 깻잎에 對한 無機質 含量이 生體나 調理하였을 때 어떠한 變化를 가져왔는가를 調査해 봄으로써 調理方法의 改善을 도모하고자 한다. 1. 깻잎의 生體에는 P가 가장 많이 함유되어 있고 Ca<Mg<Fe의 順位로 減少되었다. 2. 깻잎을 삶으면 Mg<Fe<P<Ca 차례로 損失되었고 Ca의 損失이 가장 少量이었다. 그러므로 調理科程中 無機質의 損失을 줄이는 方法으로 삶는것을 피하고 生體 그대로를 使用하거나 煎을 부치거나 또는 찌는 方法이 좋겠다. The raw vegetables and the vegetable haled contain rich inorganic substances. Among them, the sesame leaves (leaves of perilla Stimulate our appetite with it's tasty savor and flavor. This thesis seeks to improve the cooking method of the sesame leaf through the examination of the change in the inorganic contents of that leaf, when it is cooked and uncooked. 1. the raw sesame leaf contains P in most large quantities, and the contents degrade in the rank of Ca <Mg <Fe. 2. when the sesame leaf is boiled, the inorganic substances degrade in the rank of Mg<Fe<P<Ca, and the loss of Ca is the least amount. This indicates us that the cooking method of the sesame leaves, which reduces the loss of the inorganic substances, is the way to use it in the raw, to grill it, and to steam it, but to boil it must be avoided.

Sponge Cake 및 Angel Cake의 性狀에 끼치는 諸 問題點

金香希,朴月熙,金聖姬,薛潤淑,權蓮姬,崔明姬 曉星女子大學家政學會 1975 효대가정학회지 : 효성여대 Vol.5 No.1

The current experiment is to find out how the mixing order of me terials of sponge cake, the whipping frequency in a given whipping time, and the disposing time of batter can influence on the property of Sponge cake, by means of physical measurement and Sensory evaluation. The same experimental method has also been used on Angel cake, made from egg white left after making mayonnaise and that left after making Cream. The results of these two experiments have been Compares and Contrasted with a view to finding the texture of two cakes. Beside these, it has also been learnt how to use a Compraise meter and a curd meter.

사과식초의 酸度와 糖度에 관한 硏究

劉仁淑,權純玉 曉星女子大學家政學會 1976 효대가정학회지 : 효성여대 Vol.6 No.1

A comparative study of adding 10 percent and 15 percent sugar to Vinegars until we get apple's Vinegars. 1. There is no difference in pH in case of 10 percent or 15 percent sugar. But it is growing low in process of time. 2. Acid (degree) shows higher rates when it is in rate of 15 percent than in case of 10 percent but is growing low in process of time. 3. Sugar (degree) is higer when it is in rate of 15 percent than in 10 percent, and it is growing low in process of time. 4. Fragrance is stonger when it is added 15 percent than 10 percent sugar. (In the case there was no change in PH, acid, fragrance because it was sealed up for 20 days after it became apple's Vinegars. In consequence of it, it is very good that, when we want to get stronger acid, sugar, we add 15 percent to Vinegar.

調理에 따른 고구마줄기 중의 無機成分의 變化

權純正,鄭永淑,李英華 曉星女子大學家政學會 1975 효대가정학회지 : 효성여대 Vol.5 No.1

고구마 줄기를 調理할 때 calcium Magnesium Phosphorus 및 Iron의 變動에 관해서 調査한 結果는 다음과 같다. 1. 고구마 줄기의 무기질 함량은 Ca>P>Mg>Fe의 순으로 되어 있다. 2. 조리전보다 조리후의 무기질 함량은 감소되었다. We cooked (by steam) the steam of sweet potato, and following is the result of investigating the change of Ca. Mg p Fe (especially in the guantity) enisted in the steam of sweet potato. 1. The stem of sweet potato cootains minerals in the following order Ca> p> Mg> Fe 2. The quantity of minerals in the stem of sweet potato reduced after steaming.

李朝女人特殊外出服薦衣에 對한 調査 및 擬製

徐淑子,朴今順,尹聖愛,金外泰,金槿,許鎬京,宋明淑 曉星女子大學家政學會 1976 효대가정학회지 : 효성여대 Vol.6 No.1

When women of the Lee Dynasty went out doors, regardless of high or low class, they used to wear various kinds of long hoods to hide their faces. This long hood was designed differently by their social positions or the times. The Confucianism thought that "a boy and a girl should not sit together after they have reached the age on seven," and the historical background of the times that the social position of women was neglected forced them to be confined in their houses. This custom continued for a long time. Of course, considering that the custom was not only in Korea but also in such Middle East countries as Iraq, Afghanistan, Saracen, we don't know there are any traces of outside influence on each other, indeed it is a very interesting manner. In Seoul and its neighboring districts "jang-ot' was used to hide the face of a woman, while in Gwanbuk and Yeongnam district "cheonai" was used. The long hood was different according to it's district. Though in 1975 a special class activity studying clothing in the Home Economomic department planned to make an investigation into the special street dress of Korea. They couldn't do it because of problem of expence. After we investigated "cheonai" which was worn habitually by women of Yeongnam district, we decided to make an imitation of it. We made "cheonai." which Andong-born Mrs. You, aged around 80 wore when young, an object of our study and created an imitation of it. The results of our research appear in the measurements of the clothes and the art of stitchery used on the clothing.

Mashed Potatoes에 關한 實驗

이용수,이상숙 曉星女子大學家政學會 1975 효대가정학회지 : 효성여대 Vol.5 No.1

1. pectinase 使用에 依하여 Pectin을 分解한 감자는 加熱後 감자의 溫度가 내려도 細胞間의 結着性이 없기 때문에 細胞分離가 좋다. 이런 것에서 식은 감자가 mash 하기 어려운 原因의 하나로서 Pectin을 取한 것에 틀림없다는 것을 알았다. 2. 식은 감자가 mash 하기 어려운 것은 細胞內의 澱粉 gel의 抵抗力이 클 경우에 加해지는 外力때문에 溫度에 依한 細胞膜의 堅牢度의 차 때문은 아닌 것 같다. 4. 加熱 감자의 凍結에 依한 세포파괴 방지는 세포內 澱粉 gel의 縮小 때문과 凍結에 依한 Pectin 脆弱化에 依한 것이라 생각된다. 감자에는 粉質性과 粘質性이 있으며, mashed Potatoes은 粉質性이 適合하며, 粘質性보다 체에 내리기 쉬우며 粘性도 적다. 그러나 粉度가 높은 감자는 保形度가 낮다. 粉質性은 粘質性의 감자에 比하여 澱粉含量이 높고 따라서 比重도 크기 ∼ 때문에, 감자의 用途에 應 하도록 比重에 따라 分類하는 것이 要望되고 있다. In the previous report, we pointed out that the preparation of mashed potatoes is difficult because potatoes become viscous during the process of cooking. The following methods were used in this experiment to show the results on the causes making a phenomena mentioned above. (1) Wash the mashed and cell-separated potatoes by boiling water. (2) Decomposition of the pectin in potatoes by enzyme. When the mashed potatoes are washed by boiling water, pectin in the cell is taken out which causes prevention of the stickiness even after cooling. When pectin is decomposed by enzyme, The cells are separated easily. Therefore, the cohesiveness of pectin seems to be one of the causes which make the mashed potatoes viscous. Moreover, it becomes clear that the rigidness of starch gel in the cell, as the cooked potatoes are cooled, is a cause of the decomposition of cell by straining. When the cooked potatoes are frozen, pectin in the cell weakens, and diminishes the starch gel, which facilitates the straining and prevents the cell from destroying.

調理에 따른 고구마 中의 L-Ascorbic acid의 變化 : (Ⅰ) 調理用水中의 Fe-ion의 影響 (1) Influence Fe-ion Contained in the Water For Cookery

張蓮熙,朴順姬,李英淑,朴相子 曉星女子大學家政學會 1971 효대가정학회지 : 효성여대 Vol.1 No.1

Haw much L-Ascorbic acid contained quantity in sweet Potato, be destroyed when we cook it especially, if we use the city-water for cookery. Haw much L-Ascorbic acid be destoyed by Fe ion which the city-water contain. We can see about it as a result of following experiment. First. when we use the city-water for cookery, as we, immediately, turn on the tap of the water-service which was rocket for a long time, there are much Fe ion in water, and as we use it for cooking sweet-potato, the L-Ascorbic acid destroyed in Sweet potato was very much. Second there are very few Fe ion in the water, if we turn on the tap and keep it on for 5 minites then we cook with it, we find there are very few L-Ascorbic acid destroyed. So we can see, when we cook, sweet potato, Fe ion contained in the water for cookery and the L-Ascorbic acid in sweet potato are in inverse proportion.

김中의 나트륨·칼륨의 含量에 關하여

김찬수,金瓊淑,權明子,文明淑,陳玉珠,洪麗玉,黃圭貞 曉星女子大學家政學會 1976 효대가정학회지 : 효성여대 Vol.6 No.1

Green seaweed contains delicious flavour and is rich in it not only carbohydrate. fat, protein but also every inorganic element, So we can't lead the good dietary life without it. " Among the inorganic element that Green seaweed has, Watching the report of Na·K which are investigated in accordance with the place of production, We recognize again the diefetic value of it in order that it may be of help for us to lead the better dietary life. Examining the contents of (Na·K) in accordance with the place of production. 1. The Green-seaweed of the Wan Do Island has more contents of Na than that of the Ha Dong. 2. The Green-seaweed of Wan Do Island contains more K than that of Ha Dong.