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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.
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.
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.