조리중 쇠고기 부위별 곰국의 함유지질 및 지방산 조성의 변화

조은자 誠信女子大學校 1984 硏究論文集 Vol.19 No.-

The objective of the present study lies on comparison of total lipid, cholesterol and fatty acid patterens of Korean beef(Brisket, Ox-tail, and Small-intestine) before and during cooking by Gom-Guk boiling. Thirty-nine samples were determined by means of G.C. The results abtained were as follow; 1) The highest total lipid value among all meat samples was 70.34g% for Small-instestine. Content of total lipid in the boiled meat decreased during cooking, but it didn't in the boiled Brisket meat. The average total lipid content of Brisket, Ox-tail and Small-intestine soup was 5.12%, 0.18%, and 1.37% of the raw samples respectively. 2) The main fatty acids of Brisket, Ox-tail. small-intestine were C??. C??, C??, C?? and C??. percent of C?? and C?? of Ox-tail and Brisket increased significantly till 4hr's of cooking. 3) The ratio of unsaturated to saturated fatty acid in the meat and soup of Ox-tail and Brisket increased till 4hr's of cooking. The ratio of unsaturated to saturated fatty acid of Gom-Gok of all(meat and soup) increased till 2hr's of cooking 4) The highest total cholesterol value among all samples was 221mg% for small-intestine. The average ester content of raw samples was 6.7mg% of the total cholesterol. Total cholersercol content of all meat samples decreased till 2hr's of cooking signific-antly(percent of loss-Brisket 30%, Ox-tail 31%, small-intestine 10%), but showed irregular increase or decrease after 2hr's of cooking. 5) Total cholesterol content of soup was found trace and didn't show regular increase or decrease. percent of ester cholesterol in the Brisket soup increased a little during cooking.

강남콩의 저장에 따른 이화학적 성질 및 조리특성 변화

조은자 한국조리과학회 1991 한국식품조리과학회지 Vol.7 No.4

강낭콩 3품종(A=자색, B=모자이크, C=엷은 노란색)을 폴리에틸렌비닐로 포장하고 4°, 20°와 30℃에서 5개월간 저장하면서 수분흡수, 조리특성, 경도, 색도와 호화특성을 검토한 결과는 다음과 같다. 1. 침지중 강남콩의 무게와 부피는 시료 A가 가장 높은 증가율을 보였으며 4°와 20℃에 저장한 강남콩은 저장 5개월까지 저장전과 유의적인 차이가 없었으나 30℃에 저장한 강낭콩은 저장 3개월후부터 침지중 무게와 부피 증가율은 감소하는 경향이었다. 2. 100℃에서 47분간 조리한 강낭콩의 무게 증가율은 시료 A가 가장 높았고 4°와 20℃에 저장한 강남콩은 저장기간에 관계없이 유의적 차이가 없었으나 30℃에서 저장한 강남콩은 저장 3개월째부터 감소하는 경향이었다. 3. 조리한 강남콩의 고형분 손실량은 시료 C가 3.4% 로서 가장 적었고 시료 A는 5.4%, 시료 B는 5.1%이었다. 30℃에서 5개월 저장했을 때는 모든시료가 저장전보다 약 1%정도 낮은 손실량을 보였다. 4. 조리한 강남콩의 경도는 시료A가 가장 컸으며 시료C가 가장 낮았다. 30℃에 저장한 강남콩의 경도는 저장 3개월째부터 감소하였으나 4°와 20℃에 저장한 강남콩의 경도는 변화가 없었다. 5. 강남콩의 가열에 의한 색소유출은 시료 A가 가장 높았고 다음은 시료 B이었으며 저장기간이나 저장온도에 의한 차이는 그리 크지 않았다. 6. 강남콩 전체가루(13%, db)의 아밀로그래프에 의한 호화는 시료 모두 최고 점도를 보이지 않았고 가열중 점도는 계속 증가하였으며 시료 A가 가장 높은 점도를 보였고 시료 B와 C는 비슷한 경향을 보였다. Changes in cooking properties of kidney beans A (reddish purple), B (mosaic), and C (pale yellow) during storage at 4°, 20°and 30℃ for 5 months were examined. The weight and volume gains of raw beans during soaking at 30℃ were the greatest in kidney bean A followed by B and C, which were decreased from 3 months storage at 30℃, The weight gain, solid loss and hardness of cooked beans at 100℃ for 40 min decreased from 3 months of storage at 30℃ in all samples. The amylograms of whole kidney bean flours showed no peak and continuous increase of viscosity during heating. The kidney bean A showed the higher values in all reference points than kidney beans B and C which had similar amylogram patterns.

파보일미 ( parboiled rice ) 의 이화학적 특성 : 1 . 추청벼 파보일미의 도정 및 영양특성

조은자,양미옥 한국조리과학회 1995 한국식품조리과학회지 Vol.11 No.1

The effect of milling on the nutrients of raw and parboiled rice grain samples was investigated. Parboiling treatments of choo chung paddy decreased head rice yields and pressure parboiling proved to be more beneficial in reducing white belly rice. Except PP sample mean length/width ratio of parboiled milled rice kernels(8% milling degree) were more larger than raw milled rice and the extent depended on severity of parboil heat treatment. Parboiling had no effect on the protein content of browm rice(0% milling degree) but increased in 4%, 8% milling degree and in PL40 sample. Parboiled rice had a lower fat and the extent depended on degree of milling. Ash content of parboiled brown rice decreasd compared to raw brown rice and generally decreased according to milling degrees were high. Nevertheless, PP, PT40 and PL40 parboiled milled rice samples(0% milling degree) contained more ash than raw milled rice. Parboiling increased total sugar and reducing sugar and increased according to milling degrees were high. Parboiled rice had a high reducing sugar content than raw rice except for PT sample, and more contained as higher milling degree. Total amino acid content of parboiled brown rice increased compared to raw brown rice except for PL40 sample. Parboiled rice of 4% milling degree had a lower total amino acid content and then 8% milling degree had a higher than raw rice. Ca content of parboiled rice was lower than raw rice and tended to have lower as milling degree were high. Parboiled rice of 0 and 4% milling degree had a lower Fe content degree but higher in 8% milling degree. PP and PT40 samples contained more Fe than any other parboiled rice. Parboiled milled rice contained more thiamin than raw milled rice. Rice of milling degree 6% and PL sample contained most thiamin.

곰국의 맛성분에 대한 가열 시간 및 향미채소의 영향

조은자,양미옥 한국조리과학회 1999 한국식품조리과학회지 Vol.15 No.5

향미채소의 첨가가 쇠고기 곰국이나 스프스톡(soup stock)의 맛성분 변화에 미치는 영향을 연구하기 위해 양지머리 고기 국물의 단백질 용출량, 유리 아미노산, 핵산 관련 물질을 측정하고 더불어 색도 측정과 관능 평가를 실시한 결과를 다음과 같이 요약할 수 있다. 1)양지머리 스프스톡의 조단백질, 유리 아미노산, 핵산 관련 물질 용출량은 대체로 가열시간에 따라 증가하였다. 2)파(Go), 당근(Ca), 그리고 양파+당근+샐러리(A)를 첨가한 스프스톡의 조단백질 용출량은 향미채소를 첨가하지 않은 스프스톡의 용출량보다 많았다. 3)유리 아미노산 용출량은 파 첨가 스프스톡(Go_(5))에서 가장 많았으며 특히 arginine, alanine, glycine, threonine, glutamic acid가 많았다. 샐러리(C_(5))와 양파(O_(5))첨가 스프스톡 중의 유리아미노산은 향미채소 무첨가(B_(5)) 스프스톡보다 적었다. 4)파 첨가 5시간 가열 시표의 (Go_(5))의 5'-IMP, inosine, hypoxanthine 농도는 다른 향미채소 첨가 스프스토보다 높았으나 샐러리(C_(5))와 양파(O_(5))첨가 스프스톡의 5'-IMP, inosine, hypoxanthine 농도는 향미채소 무첨가(B_(5))스프스톡보다 낮았다. 5)Hunter scale로 측정한 색도는 마늘 첨가(G_(5)) 스프스톡의 L값이 가장 낮았으며 셀러리(C_(5))와 당근(Ca_(5))첨가 스프스톡의 L값은 B_5값과 비슷하였다. 6)관능 검사 결과 스프스톡의 색, 향, 맛과 전반적인 기호도에 있어서 향미채소 첨가구간의 유의적인 차이를 나타내지 않았다. In order to study effects of herbs on the changes of the taste compounds, color and sensory evaluation of soup stock. The crude protein, free amino acids and nucleotide contents in brisket soup stock were investigated by use of semimicro-kjeldahl method and HPLC. In addition, color measurement and sensory evaluation were investigated. Generally, The crude protein, free amino acids and nucleotides contents in various soup stocks increased by heating time. The crude protein contents in the Go, Ca and A soup stocks increased much more than control soup stock. The free amino acids were the highest content in the Go_5 soup stock specially, arginine, alanine, glycine, threonine and glutamic acid. The free amino acid contents were lower in C_5 and O_5 soup stock than B_5 soup stock. 5'-IMP, inosine and hypoxanthine concentration in Go_(5)(33.4 ㎎%) soup stock showed highest value. But those in the C_(5)(5.8 ㎎%) and O_(5)(5.7 ㎎%) soup stocks were lower than that in the B_5 soup stock. From a sensory evaluation, the all of sensory score of samples was not significantly difference.

조리조건에 따른 양지머리와 사골곰국의 맛성분 변화에 대한 연구

조은자,정은정 한국조리과학회 1999 한국식품조리과학회지 Vol.15 No.5

한우암소의 양지머리(brisket)와 사골(shank)을 전처리 방법, 가열 온도 및 시간에 따른 곰국의 맛성분 변화를 연구하기 위하여 유리아미노산과 핵산관련물질을 분석하고 색도 측정과 관능평가를 병행한 결과를 다음과 같이 요약할 수 있었다. 1. Soaking, blanching 전처리 양지머리 곰국의 유리아미노산 용출량은 대체로 가열시간에 따라 증가하는 경향이었으며 용출량은 고온가열 보다 저온가열시에 많았으나 roasting 전처리 곰국은 고온 가열시의 용출량이 높았다. Glutamic acid 용출량은 대체로 soaking>blanching>roasting의 순으로 많았으며 저온에서 6시간 가열시료(BSL)의 용출량이 8.73㎎%로 가장 많았고 1시간 가열시의 17배 정도였다. 2. 사골(shank)곰국 중의 유리아미노산 용출량은 전처리법에 따른 일정한 경향이 없었으며 용출량도 매우 적었다. Glutamic acid 용출량은 저온가열시에는 일정한 경향은 볼 수 없었으나 soaking, blanching 전처리하여 고온가열 3시간 시료에서 roasting 처리하여 고온 가열 6시간 시료가 2.49㎎%로 최고치를 보였다. 3. 양지머리 곰국 중 핵산관련 물질의 용출량은 대체로 가열에 따라 증가하는 경향이었다. Soaking, blanching 전처리하여 저온가열 한 시료의 5'-IMP용출량은 6시간 가열한 시료(BSL)가 37.6%, 5시간 가열한 시료(BBL)이 38.37㎎%로 최고치를 보였으며 roasting 전처리하여 고온가열 6시간 시료(BRH)가 10.85%로 최고치를 보였다. 4. 사골곰국의 5'-IMP용출량은 soaking>blanching>roasting 전처리 순으로 많이 용출 되었으며 대체로 고온 가열시 높은 용출량을 보였으며 soaking, blanching 전처리시료는 가열 온도와 관계 없이 3시간 가열 이후 부터는 감소하는 경향이었다. Roasting 처리하여 고온가열 6시간 시료의 5'-IMP용출량은 1.55㎎%로 최고치를 보였다. 5. Roasting 전처리 고온가열 양지머리 곰국(BRH)의 색차계에 의한 L값은 가장 낮았으며 b값은 가장 높은 값을 보였으나 사골곰국의 L, a, b 값은 전처리 방법이나 가열 온도에 따른 차이는 크지 않았다. 6. 양지머리 곰국의 색·향에 대한 관능평가는 roasting 전처리 고온가열시료(BRH)의 선호도가 가장 높았으며 맛 전반적 기호에 대한 선호도는 soaking 전처리 고온가열시료(BSH)가 가장 높았으며, 사골곰국의 경우에는 soaking 전처리 고온가열시료(SSH)의 모든 관능적 특성의 선호도가 가장 높았다. The purpose of this study was to investigate the changes of taste components in the boiled beef brisket soup stock and shank soup stock by varying pretreatment, boiling temperature and time. Free amino acids and nucleotides color and sensory evaluation in each samples were analyzed. The results were obtained as follows : 1. The amount of free amino acids in the brisket soup stock pretreated by soaking and blanching showed a tendency to increase in proportion to boiling time. The amount of glutamic acid in the brisket soup stock was much in order of soaking > blanching > roasting pretreatment. While the amount of glutamic acid in the boiled soup stock samples pretreated by soaking and blanching was much more at low temperature than at high temperature, the glutamic acid contents in the boiled soup stock pretreated by roasting were large at high temperature. The amount of glutamic acid in pretreated by soaked soup stock showed the highest and recorded 8.73 ㎎% at 6 hour-low temperature-boiling. 2. The amount of free amino acids in the shank soup stock did not show any regular tendency and had few changes in quantity by the methods of pretreatment. Each amount of glutamic acid in the shank soup stock pretreated by soaking and blanching was the highest, when boiled for 3 hours at high temperature. The samples pretreated by roasting showed the highest record 2.49㎎%, when boiled for 6 hours at high temperature, but could not recognize any regular tendency in the case of boiling at low temperature. 3. The amount of nucleotides in the brisket soup stock generally showed increase in proportion to boiling time. The amount of 5'-IMP extracted from the brisket soup stock was much in order of blanching > soaking > roaking pretreatment, but few differences between blanching and soaking soup stock samples. The amount of 5'-IMP extracted from soup stock samples pretreated by soaking and blanching was high at low-boiling and by roasting at high-boiling. Each amount of 5'-IMP extracted from soup stocks pretreated by soaking(BSL) and blanching(BBL) was the highest at 6 hour-low-boiling(37.06 ㎎%), and 5 hours(38.37 ㎎%) respectively. The amount of 5' in the soup stock pretreated by roasting(BRH) showed the highest records at 6 hour-high-boiling(10.85 ㎎%). 4. The amount of 5'-IMP extracted from the shank soup stock preteated by soaking and blanching showed a tendency to decrease after 3 hours boiling irrelative of boiling temperature. The amount of 5' in the shank soup stock was much in order of soaking > blanching > roasting pretreatment and showed high at the boiling of high temperature. In the sample pretreated by roasting it showed the highst records when boiled for 6 hours at high temperature(1.55 ㎎%). 5. The L Value of the brisket soup stock pretreared by roasting at high temperature(BRH) was the lowest and the b value of it was the highest of all the brisket samples boiled for 6 hours. No differences were found in the Value of L, a, and b in shank soup stock by the methods of pretreatment and boiling temperature. 6. The sensory scores in color and flavor of the brisket soup stock shoved that BRH was higher than the other samples, and the preference in taste and overall was the highest in BSH while it was the lowest in BRH. The preference in the all sensory characteristics of SSH was higher than any other shank soup stock, but did not show any significant difference statistically.

미나리과 산채의 성분분석 및 육가공품에 대한 항산화 효과 : 참당귀 , 들미나리 , 고수

조은자,양미옥,허수진 한국조리과학회 2001 한국식품조리과학회지 Vol.17 No.5

The proximate composition of 3 kinds of Umbelliferaeceae Wild Plants (Angelica gigas NAKAI, Ostericum sieboldii NAKAI. and Coriandrum sativum LINNAEUS) were analyzed and used for making pork sausages as a functional ingredient. In the proximate composition, crude protein content was the highest in Ostericum sieboldii, 37.87%, and crude lipid and crude ash contents were the highest in Coriandrum sativum. Vitamin C was contained in Angelica gigas at 0.30㎎%, but was not detected in Ostericum sieboldii and Coriandrum sativum. β-carotene content in Angelica gigas was the highest at 19.96%, but selenium was not detected in any of them. Total phenol content in Coriandrum sativum was the highest as 1107.43㎎%. TBA and VBN values of all sausages with wild plants increased gradually during four-week-storage and were lower than those of control. Coriandrum sativumadded sausage had the lowest TBA as well as VBN valuew. During the four-week-storage at 4℃, TBA value and VBN value were in the very safe range at all sample. Total phenol contents in sausages appeared to have more antioxidative activity than vitamin C, β-carotene and selenium, and consequently decreased the TBA values of sausages.

첨가당과 건조방법이 육포의 품질과 저장성에 미치는 영향

조은자,이정은 한국식품조리과학회 2000 한국식품조리과학회지 Vol.16 No.6

약포의 첨가당과 건조방법이 육포의 품질과 저장성에 미치는 영향을 알아보기 위하여 저장상, 기계적 특성과 관능검사를 실시하였다 육포의 저장 기간 중에 수분활성 도는 경시적으로 감소경향을 나타내었고 저장 5주에는 꿀과 조청을 첨가한 천연건조시료(N-H, N-R)가 모두 0.71로 가장 낮은 값을 보였다. 모든 시료의 pH는 저장에 따라 감소하였으며 꿀을 첨가하여 열풍 건조한 육포(H-H)가 5.22로 가장 낮았다. 색도의 L, a, b값은 저장기간 중에 모두 감소 경향을 보였다. 저장기간 중 모든 시료에 있어서 TBA값이 증가하는 것으로 나타났고, 설탕시립첨가육포(N-S, H-S, S-S)는 건조방법과 관계없이 가장 낮은 값을 보였으며 꿀첨가육포(N-H, H-H, S-H)가 가장 높았다. 모든 시료의 총미생물수와 젖산균수는 저장 기간이 경과함에 따라 증가하였으며, 저장 5주시 설탕시럽첨가 열풍건조한 육포(H-S)가 가장 낮았다. 모든 시료의 기계적 조직특성은 저장기간이 경과함에 따라 증가하였다. 탄력성과 응집성은 대체로 꿀첨가시료가 가장 높았고 씹힘성과 점착성·견고성은 설탕시럽첨가 천연건조 시료가 가장 높게 나타났다. 천연건조시료는 포장방법에 관계없이 거의 모든 항목에 걸쳐 저장기간이 경과함에 따라 관능점수가 감소하였고, 열풍건조시료들의 관능점수는 포장방법에 관계없이 천연건조시료들에 비해 현저히 높은 점수를 나타내었다. To investigate the effect of sugar and drying method on quality and storage characteristics of beef jerky, storage, textural and sensory characteristics were examined. Water activity was decreased as storage time was prolonged and the honey and rice syrup-added natural dried samples(N-H, N-R) were recorded the lowest value, 0.71 at five weeks of storage. During the storage period, pH values of all the samples were decreased and honey-added and heated air dried beef jerky(H-H) had the lowest pH value, 5.22. L, a, b values had a tendency to decrease, during the storage period. During the storage period, TBA values of all samples showed increasing tendency. Sugarsyrup-added samples(N-S, H-S, S-S$\^$*/) had the lowest TBA value, and those of honey-added samples(N-H, H-H, S-H$\^$**/) were highest, regardless of drying method. Total plate counts of bacteria and the number of lactic acid bacteria were increased as storage time was prolonged. Sugar syrup-added and heated air dried beef jerky(H-S) had the lowest in total plate counts of bacteria and the number of lactic acid bacteria, at five weeks of storage. Textural properties value of all samples were increased as storage time was longer. Honey-added samples showed the higest springness and cohesiveness value and sugarsyrup-added and natural dried sample showed the highest value in chewiness, gummness and hardness. In the almost sensory score of natural dried beef jerky was decreased asstorage time was prolonged, regardless of packaging method. The sensory score of heated air dried samples were higher than those of natural dried samples, regardless of packaging method. $\^$*/S-S sucrose syrup added smoking dried sample, $\^$**/S-H honey added smoking dried sample

블루투스 기반의 효율적인 실내 감성조명 제어 시스템 구현

조은자,인치호,Jo, Eun-Ja,Lin, Chi-Ho 한국인터넷방송통신학회 2014 한국인터넷방송통신학회 논문지 Vol.14 No.6

본 논문에서는 블루투스 기반의 효율적인 실내 감성조명 제어 시스템을 제안한다. 제안된 블루투스 기반의 실내 감성조명 제어 시스템은 블루투스 모듈을 이용해 모바일이나 PC, 월 패드로 점등제어 할 수 있으며, 모션 센서로 자동 점등제어가 가능하게 설계하였다. 또한, 온도, 습도, 조도, 모션 센서로 외부환경에 따라 LED 점 소동을 제어하고, 움직임 미감지시에는 패턴을 이용하여 점등제어하게 설계하였다. 시스템은 블루투스 기반으로 조명 센서를 사용하고, 원하는 조명 제어를 선택하여 자동 제어 할 수 있다. 제안하는 실내 감성조명 제어 시스템의 효율성 검증 결과 기존 단순 On/Off의 제어 시스템보다 전력 소비를 감소시켰고, 에너지 절감 효과를 극대화 할 수 있었으며, 거주자에게 적합하게 내부 환경을 제공할 수 있도록 설계하였다. In this paper, we propose Bluetooth based on efficient indoor-emotion-lighting control system. The proposed Bluetooth based on indoor-emotion-lighting control system was designed to be automatically controlled by the motion sensor light and using a Bluetooth module may be controlled to light up or mobile PC, wall pad. In addition, It was designed the LED lighting On/Off control the environment according to Humidity, the temperature, illumination, motion sensors. System based on the bluetooth is automatic control possible using the illumination sensor, and by selecting the desired lighting partial control can be designed. The experimental efficiency results of the proposed indoor-emotion-lighting control system were designed to provide an internal environment adapted to a resident, were able to maximize the energy savings, have reduced power consumption than the traditional simple On/Off control system.

유아의 울기 행동의 원인과 그에 대한 또래 및 교사의 반응 연구

조은자 덕성여자대학교 (덕성여자대학) 1990 德成 幼兒敎育 硏究 Vol.9 No.-

문헌속에 나타난 죽의 분석적 고찰

조은자,신혜승 한국식생활문화학회 1996 韓國食生活文化學會誌 Vol.11 No.5

In this study, the alteration of Jook was studied by analyzing and comparing ingredients of Jook appeared in the reference of cookbooks from 1611 to 1958. 121 kinds of Jooks were mentioned 371 times. The Jooks made only with grains, mostly Hin Jook (white Gruel) made of rice, were recorded 31 times in 10 kinds. Rice or processed rice appeared most (194 times) as main ingredients in Jooks other than Hin Jook. As for condiments, honey and sugar were mentioned 37 times, accounting for one third of the condiments recorded as used for Jooks. The basic ingredient of Jooks were rice, but mostly the Jooks were named after the subsidiary materials. Chinese medicinal ingredients were most among the subsidiary materials; 35 kinds of them were mentioned 73 times. As regards the ingredients of the Jook, the other ingredients were added to the grain ingredients between the 17th century and the 19th century whereas only grains were put into Jook during the 20th century.