열처리와 염의 첨가가 동치미 발효에 미치는 영향

강근옥(Kun-Og Kang),김종군(Jong-Goon Kim),김우정(Woo-Jung Kim) 한국식품영양과학회 1991 한국식품영양과학회지 Vol.20 No.6

동치미의 제조시 microwave 및 초기 절임온도에 의한 열처리와 염의 첨가가 동치미의 발효에 미치는 영향을 알아보기 위해 25℃에서 발효 시키면서 동치미의 pH, 산도 및 텍스쳐를 측정하였다. 그 결과 1, 2, 3분간의 microwave 열처리는 대조구의 pH, 산도 및 견고성과 큰 차이가 없어 동치미의 발효억제에 유익한 영향을 주지 않는 것으로 나타났으며 반면 초기절임 온도(70, 80, 90℃)에서는 90℃의 열처리시 pH 감소 억제 및 견고성 향상에 좋은 효과가 있는 것으로 나타났다. 또한 염의 첨가에서는 KCl이 pH감소 억제에, CaCl₂는 견고성향상에 좋은 영향을 보였으며 Na₂HPO₄ Na₃PO₄, NaNO₂, sodium citrate의 혼합 첨가시에는 다름 처리구보다 가장 좋은 저장성향상을 나타내었는데, pH 4.0에 도달하는 시간이 대조구에 비해 약 2배의 연장 효과를 나타내었다. A short time microwave heat treatment, brining in hot NaCl solution, addition of KCl, CaCl₂, MgCl₂ into brining solution and salts mixture of phosphates into half fermented dongchimi were investigated for their effects on some quality of dongchimi, a Korean pickle of Chinese radish roots, during fermentation. The reference dongchimi was prepared by brining the radish roots in 7% NaCl added with seasonings at 25℃. The result showed that microwave heat treatment affected little on the pH or total acidity change during fermentation. Soaking the roots in 80~90℃ hot salt solution significantly reduced the fermentation and softening rate of dongchimi while a rather rapid fermentation was found for those soaked in 70℃. Addition of KCl and CaCl₂ into brining solution slowed the pH decrease and softening of the roots, respectively. The dongchimi added with the salts mixture of phosphate, citrate and nitrite was significantly extended the fermentation time to pH 4.0 by more than two folds.

마늘분말을 첨가한 스폰지 케이크의 품질 특성에 관한 연구

강근옥(Kang Kun Og),황성연(Hwang Seong Yun),이현자(Lee Hyun Ja),오금자(Oh Kyum Ja) 한국지역사회생활과학회 2009 한국지역사회생활과학회지 Vol.20 No.2

학교 급식 관리 영양사의 위생 인식 및 관리와 관련된 직무 수행도

강근옥(Kun-Og Kang) 동아시아식생활학회 2008 동아시아식생활학회지 Vol.18 No.2

Seven constructs of sanitary management were evaluated in order to examine perceived performance of sanitary management and sanitary recognition for school food service managers in the Kyunggido area. In order to protect from foodborne illness, 331 (58.4%) responded that the most important aspects were sanitary conditions and stability upon food delivery, and the greatest obstacle was limited availability of facilities and equipment (182, 32.2%). The total mean score for the perceived performance of sanitary management was 4.16±0.445 (5-point Likert scale). Among three sectors, personal hygiene management was generally well-conducted with a subtotal mean score of 4.52±0.458; however temperature management scored lowest with a subtotal mean of 3.71±0.630. Chi-square tests were performed according to general characteristics on the two lowest perceived sanitary management performance areas. In temperature management, there was a significant difference in 5 sectors according to age, and the ages 20~29 showed the best perceived performance in all sectors. For serving management, a significant difference (p<0.01) was shown in all sectors. In conclusion, foodservice managers perceive that sanitary management is well-executed. However, the combination of proper equipments and facilities would lead to better perceived management.

동치미의 저장성 향상을 위한 열수 담금 및 염혼합물 첨가의 병용효과

강근옥(Kun-Og Kang),구경형(Kyung-Hyung Ku),김우정(Woo-Jung Kim) 한국식품영양과학회 1991 한국식품영양과학회지 Vol.20 No.6

동치미의 저장성 향상효과를 보기 위하여 동치미 제소시와 발효시 열처리 및 염 첨가 등을 같이 행하여 25℃에서 발효시키면서 이들이 동치미의 pH, 산도, 텍스쳐, 환원당 및 관능적 품질 변화에 미치는 영향을 측정하였다. 그 결과 열처리와 무기산염 및 인산염을 같이 처리한 방법 B 및 C 처리구가 대조구에 비해 약 2~2.5배의 저장 연장 효과를 보였으며 총산도에서는 열처리 및 KCl, CaCl₂ 첨가를 같이한 방법 A구가 가장 낮은 함량을 나타내었다. 텍스쳐에서는 대체로 대조구에 비해 처리구의 견고성이 높았으며 환원당은 열수담금을 했던 방법 A, B, C는 담금초기부터 환원당의 농도가 높았으나 발효가 진행되면서 감소하여 대구조와 반대현상을 보여주었다. 한편 동치미의 관능적 평가에서는 처리구의 품질이 대조구보다 더 신선하여 같은 발효일에서 생무우내와 생무우맛은 많은 반면 신내와 신 맛은 적은 것으로 나타났다. Three different fermentation methods of dongchimi, a Korean radish roots pickle, were compared with conventional method of brining in 7% NaCl solution at 25℃ in order to improve the storage stability. The methods studied were addition of KCl and CaCl₂ into the hot(90℃) salt solution (method A), addition of salts mixture of phosphates (method B) and salts mixture of phosphates, nitrite and citrate (method C) into half fermented dongchimi solution (pH 4.5~4.7) prepared by the method A. It was found from results that the method B and C reduced the decreasing rate of pH very significantly by more than 2~2.5 folds, while total a measured higher values for the method B and C. Changes in hardness of dongchimi showed little difference to control. The concentration of reducing sugar in the first day dongchimi solution prepared by hot brining method was measured much higher than those of control which was followed by rapid decrease. Organoleptic comparison showed a clear effect of salts mixtures by receiving the significantly higher scores in fresh dongchimi flavor and lower values in yeast moldy and sour flavor for the method B and C when those were compared to control.

와인 선택 속성에 대한 관능적 태도와 와인 정보원의 영향 및 상호관계

강근옥(Kun-Og Kang) 동아시아식생활학회 2014 동아시아식생활학회지 Vol.24 No.4

This study investigated the effects and interrelationship on sensual behavior and wine information sources in selection attributes of wine. Selection attributes of wine were categorized into four variables: sensual behavior, recommend information, label information, and wine information. The study showed that for sensual behavior variable, “taste” was the most influential item as compared to “food harmony”, “mood harmony” and “partner’s choice”. For recommendation information, label information and wine information, “specialist”, “grape varieties” and “brand” had the most significant effects. The study performed factor analysis on sensual behavior and wine information sources. The cumulative variance was 74.197%, implying that all four variables incorporated appropriate items. In the reliability analysis, all four variables showed Cronbach’s α values above 0.6. In the analysis of the causal relations using a structural model, the effects of customers’ sensual behavior on wine information sources was further investigated. The model verified that taste, food harmony, mood harmony and partner’s choice, which are items of sensual behavior, had significant impacts when choosing wine. Sensual behavior influenced all wine information sources, which customers utilize in decision-making. Among these sources, sensual behavior had the biggest effects on recommendation information, followed by wine information and label information.

녹차, 오룡차 및 홍차 추출물의 생리활성과 항산화 효과

강근옥(Kun-Og Kang) 동아시아식생활학회 2011 동아시아식생활학회지 Vol.21 No.2

This study investigated the physiological and antioxidant activities of green, oolong, and black tea extracts. The crude catechin extract yields of green, oolong, and black tea were 4.9%, 3.4%, and 2.5%, respectively. Total phenol contents of green, oolong, and black tea were 40.9%, 43.0%, and 38.5%, respectively. The order of the electron donating abilities of green, oolong and black tea were green tea>oolong tea>black tea extracts. The SOD-like activities of green, oolong and black tea extracts at 5,000 ppm were 21.2%, 17.5% and 13.9%, respectively. The nitrite-scavenging abilities of green, oolong and black tea extracts were higher than that of ascorbic acid (p<0.05). Antioxidant activities in soybean oil substrates at 500 ppm were in the order of green tea>oolong tea>black tea≥BHT (200 ppm). Therefore these results showed that the physiological and antioxidant activities of green tea were better than those of oolong and black tea.

호텔 식음료 종사자들의 군집 분석에 따른 와인 소비 및 구매 행동 분석

강근옥(Kun-Og Kang),공석길(Suk-Kil Kong),이성호(Sung-Ho Lee) 동아시아식생활학회 2014 동아시아식생활학회지 Vol.24 No.2

This study discussed the consumption and purchase behaviors of wine by hotel F&B employees based on cluster analysis. Consumption behavior was separated into two categories: place and frequency of drinking. Purchase behavior was divided into two as well: place and price of purchasing. In general, consumption behavior was more influenced by drinking place rather than price, with a wine bar being the most preferred place to drink. Further, purchase behavior was more dependent on the price than place, specifically mid-range priced wine. When selecting wine, “taste” was the most important quality considered for both consumption and purchase behaviors, followed by “price”. In addition, “vintage” and “country/winery” were also considered important for consumption behavior. There was no further significant difference among selection attributes for wine quality in terms of purchase behavior. Overall satisfaction after wine consumption was 3.73. Frequency of drinking had a greater impact on overall satisfaction than drinking place. Overall satisfaction after wine purchasing was 3.72, and satisfaction level was greater when a wine was purchased at a wine bar rather than a general bar. With respect to country of origin, France, USA, Chile and Argentina wines all showed even variation among selection attributes for wine quality. However, Italian wine displayed a below average score under “vintage” and “bottle design”, whereas Spanish wine did so under “brand”. Lastly, Australian wine displayed the lowest scores for all selection attributes.

된장과 청국장 첨가가 강력분의 물성 변화에 미치는 영향

강근옥(Kun-Og Kang),황성연(Seong-Yun Hwang) 동아시아식생활학회 2015 동아시아식생활학회지 Vol.25 No.3

Effects of Doenjang and Chunggukjang on rheological properties of bread flour were investigated based on falling number, RVA, farinogram, colorimeter, rheofermentometer and SEM. The falling number of bread flour was highest among all samples, and mixed flours containing Chunggukjang showed lower falling number than Doenjang. RVA showed that initial pasting temperatures of the control mixed flour of Doenjang and Chunggukjang increased sequentially, whereas peak viscosities were reversed and final viscosities showed similar results. In the farinogram, consistencies and water absorptions decreased with increasing quantity of Doenjang and Chunggukjang. Developments, stabilities, time to breakdowns and farinogram quality numbers of the mixed flour containing Doenjang were higher than those of Chunggukjang and greater addition decreased values. In the rheofermentometer test, height of maximum dough development of mixed flours containing Chunggukjang were lower than that of flours containing Doenjang. Total volumes, retention volumes and retention coefficients of mixed flours containing Doenjang and Chunggukjang were lower compared to the control. For features, SEM showed that mixed flour containing Chunggukjang showed a faded boundary compared to flour containing Doenjang. All of results showed that the various activities of Chunggukjang were more potent than those of Doenjang.

특급호텔 조리사의 푸드 스타일링 인지 및 만족도에 관한 연구

강근옥(Kun Og Kang),신미혜(Mee Hye Shin),김병희(Byung Hee Kim) 한국조리학회 2011 한국조리학회지 Vol.17 No.3

This study surveyed the recognition and satisfaction of food styling for cooks in a deluxe hotel. The most important item for cooks while cooking was ``taste`` (57.7%) followed by ``sanitation`` (25.9%). For food styling education in hotels, only 35.5% of the hotels surveyed had their own education program, and the media was the main source of food styling information (54.9%). Also, chefs studied food styling(49.6% of respondents) by themselves, for ``personal development``(73.8%). Average scale of recognition of food trends was 3.35±.83, and that of the principles of food styling was 3.41±.84. There were the significant differences in terms of the recognition of food styling in the age groups, cooking experience, and the positions. Moreover, cooks` overall satisfaction with food styling was found low with the average of 2.90±.89. For the satisfaction with food styling based on the general characteristics, there was a significant difference in ``positions`` (p<0.1) and ``education`` (p<0.1), which suggested that the higher positions and education, the greater satisfaction with food styling.

야콘 분말 추출물의 항산화 효과 및 항균 활성 분석

강근옥(Kun Og Kang) 동아시아식생활학회 2013 동아시아식생활학회지 Vol.23 No.3

The purpose of this study was to analyze the antioxidant effects and antimicrobial activity of extracts from yacon powder. The total polyphenol contents of yacon powder extracted with methanol was 38.5 mg/g, while extracted with water was 24.0 mg/g. Extractions with methanol were therefore more effective than with water. The total flavonoid contents of yacon powder extracted with methanol was 9.2 mg/g, while that with water was 7.8 mg/g. The electron donating ability of yacon powder extracts, natural antioxidant, and artificial antioxidant at 1.0 mg/mL arranged in order of decreasing concentration were ascorbic acid (98.7%) > BHT (44.7%) > methanol extract (12.1%) > water extract (7.8%). Nitrite-scavenging ability of yacon powder extracted with methanol at pH 1.2 was 13.1%, while that of powder extracted with water at pH 1.2 was 6.8%. And, the hydroxyl radical scavenging activities of yacon powder with methanol at 5 mg/mL was 40.2%. The antimicrobial activity of yacon powder extracted with methanol could be detected on Bacillus cereus (10,000 μg/disc) and Staphylococcus aureus (10,000 μg/disc).