시판 중인 우리밀 및 수입밀 밀가루의 품질 및 특성 비교 분석

김상숙,정혜영,Kim, Sang Sook,Chung, Hae Young 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.2

The physicochemical characteristics of 4 domestic wheat flour products were compared to those of 4 imported wheat flour products marketed in Korea. The contents of moisture, ash, protein, total dietary fiber (TDF), color (L, a, b), whiteness, solvent retention capacity (SRC), water absorption index (WAI), water soluble index (WSI), pasting characteristics by rapid visco analyzer (RVA), and principle component analysis (PCA) were analyzed. The domestic wheat flour products were composed of higher content in ash and protein, compared to the imported wheat flour products. The domestic wheat flour products had lower SRC and WSI characteristics than the imported wheat flour products. The values of lactic acid SRC (LASRC) in the imported wheat flour products showed an increasing trend as the protein content increased. The differences in viscosity were observed in the domestic wheat flour products. However, no major significant differences of viscosity were found among the imported wheat flour products. The result of PCA showed a consistent trend in the imported wheat flour (strong, medium, and weak), while a consistent trend was not shown in the domestic wheat flour products. Therefore, further research is needed to standardize the different types of domestic wheat flour products.

이스트 첨가 수준, 발효 시간 및 오븐 온도에 따른 쌀빵 품질 특성

김상숙,정혜영,Kim, Sang Sook,Chung, Hae Young 한국식품영양학회 2019 韓國食品營養學會誌 Vol.32 No.4

This paper investigated the effects of the percentages of yeast and fermentation time as well as the top and bottom temperature of oven on the baking properties of rice bread. The specific volume of the dough decreased as the amount of added yeast and fermentation time increased. When 1.5% yeast was added at 60 min of fermentation time, the shape of the rice bread showed the largest volume, high appearance and a round shape. The top and bottom temperature of the oven on the baking characteristics of rice bread were affected by the baking time. When the top and bottom temperature of the oven at 200 and $140^{\circ}C$, and 200 and $170^{\circ}C$, the baking time was 20 min. When the top and bottom temperature of oven at 140 and $170^{\circ}C$, the baking time was 40 min. When the top and bottom temperature of the oven were 170 and $170^{\circ}C$, the shape of the rice bread indicated the largest volume, high appearance and a round shape. The results of this study revealed that the replacement of rice flour with 1.5% yeast, 60 min of fermentation time, and the top and bottom temperature of oven at $170-170^{\circ}C$ are effective for rice bread.

당류 물질 첨가 가래떡의 텍스처 특성

김상숙,정혜영,Kim, Sang-Sook,Chung, Hae-Young 한국식품영양과학회 2007 한국식품영양과학회지 Vol.36 No.9

당류 물질 미분당, 트레할로스, 프락토올리고당(95%), 이소말트, 헬스리고 및 갈락토올리고당(50%)을 쌀가루 기준 0, 1, 5 또는 10% 농도로 첨가하여 제조한 가래떡을 $5^{\circ}C$ 저장 0, 2, 6, 24 및 30시간 후 가래떡의 텍스처의 변화를 측정 분석하였고 관능검사를 실시하여 노화 정도를 비교하였다. 헬스리고 1% 첨가한 가래떡의 경우를 제외하고 부착성과 응집성은 다른 실험군들과 비슷한 경향을 보여 주었다. 경도는 대부분의 당류 물질에서 무첨가군에 비해 감소하는 경향으로 노화를 억제하는 효과를 보여 주었으나 프락토올리고당(95%) 5%의 경우 무첨가군과 큰 차이가 없었고 헬스리고 1% 첨가한 경우에는 24시간 경과 후 무첨가군에 비해 경도가 증가하였다. 당류 물질 첨가 가래떡의 $5^{\circ}C$ 저장 2시간과 24시간 후 관능적 묘사특징 분석에서는 부착성, 응집성, 쓴맛 및 떫은맛의 경우 실험군과 무첨가군을 비교하였을 때 큰 차이가 없었으나 경도는 실험군이 무첨가군에 비해 낮은 경향, 단맛은 높은 경향을 보여 주었다. 본 실험에 사용한 물질 중에서 프락토올리고당(95%) 5%와 헬스리고 1% 첨가를 제외한 다른 모든 당류 물질 실험군은 가래떡 제조 시 5% 또는 10% 수준으로 첨가하였을 때 노화억제 효과가 있는 것으로 확인되었다. Texture properties of a Korean rice cake (Karedduk) added with carbohydrate materials after 0, 2, 6, 24 and 30 hrs of storage at $5^{\circ}C$ were investigated using textural characteristics and sensory descriptive analysis. Carbohydrate materials such as powdered sugar, trehalose, fructooligosaccharide (95%), isomalto, healtholigo, and galactooligosaccharide (50%) were added in 0, 1, 5 and 10% levels to dry rice flour. The texture profile analysis by Texture Analyzer revealed that adhesiveness and cohesiveness of the Korean rice cake (Karedduk) added with carbohydrate materials were similar to those of the control in trends, while hardness was low compared to the control except for fructooligosaccharide (95%) 5% and healtholigo 1% addition. The hardness and sweetness by sensory characteristics were significantly different compared to the control. Instrumental hardness was correlated with sensory hardness. Lastly, the Korean rice cake (Karedduk) added with carbohydrate materials except fructooligosaccharide (95%) 5% and healtholigo 1% addition was effective in delaying retrogradation.

옥수수 전분과 찰옥수수 전분 첨가 비율에 따른 Gluten-free 제빵 특성

김상숙,정혜영,Kim, Sang Sook,Chung, Hae Young 한국식품영양학회 2015 韓國食品營養學會誌 Vol.28 No.4

The baking properties of gluten-free rice bread with different percentages of corn starch and waxy corn starch were investigated. The specific gravity and color (L, a, b) of the dough as well as the appearance, color (L, a, b) and texture of the rice bread were analyzed. Replacement of rice flour with 1, 2.5, 5, 7.5 and 10% corn starch did not have a significant effect on the specific gravity and color of the dough. The volume and specific volume of the rice bread showed an increasing trend as the amount of added corn starch increased. The chewiness, gumminess and hardness of the rice bread showed a decreasing trend as the amount of added corn starch increased. Replacement of rice flour with 1, 5 and 10% waxy corn starch did not have a significant effect on the specific gravity and color of the dough. The color of the rice bread showed an increasing trend as the amount of added waxy corn starch increased. These results suggest that replacement of rice flour with 7.5% corn starch or 1% waxy corn starch is effective for gluten-free rice bread.

습식 및 건식 쌀가루의 유지 종류 및 첨가 비율에 따른 쌀빵 품질 특성

김상숙,정혜영,Kim, Sang Sook,Chung, Hae Young 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.4

The baking properties of rice bread with different percentages of butter and oil in wet and dry rice flour were investigated. The moisture, damaged starch, mean diameter, pasting properties by amylogram and RVA (Rapid Visco Analyzer), as well as thermal properties by DSC (Differential Scanning Calorimetry) of wet and dry rice flour were analyzed. The specific gravity and color (L, a, b) of the dough, as well as the appearance, color (L, a, b) and texture of the rice bread with different percentages of butter and oil in wet and dry rice flour were also analyzed. As a result, the wet rice flour were composed of a noted higher content in moisture, compared to the dry rice flour (p<0.001). The wet rice flour had lower values of damaged starch, higher values of mean diameter and a higher peak viscosity than was noted in the dry rice flour (p<0.001). The wet rice flour showed a higher degree of hydration and gelatinization than was seen in the dry rice flour (p<0.001). The prevailing principle to utilize the replacement of wet rice flour with oil had a significant effect on the volume, specific volume and hardness of the rice bread (p<0.001). The hardness of the rice bread also showed a decreasing trend as the amount of the added oil was increased into the mixture. These results suggest that the replacement of wet rice flour with 5.8% oil is effective for the production of rice bread.

교반 조건에 따른 Gluten-Free 쌀빵 반죽의 동적점탄성과 제빵 특성

김상숙,정혜영,Kim, Sang Sook,Chung, Hae Young 한국식품영양학회 2015 韓國食品營養學會誌 Vol.28 No.6

The effects of mixing speed (3, 6 and 10 speed) and time (2, 5 and 10 min) on the dynamic viscoelasticity of dough and the baking properties of gluten-free rice bread were investigated. The specific gravity of the dough was not affected by the mixing speed and time before and after fermentation. The elasticity (G') and viscosity (G") of the dough increased and the tan ${\delta}$ (G"/G') decreased with higher mixing speeds and longer mixing times. The specific volume of the gluten-free rice bread was affected by the mixing time in response surface methodology (RSM). The hardness of the gluten-free rice bread showed a decreasing trend as the specific volume for the gluten-free rice bread increased. The appearance of the gluten-free rice bread was symmetrical at high mixing speeds and long mixing times. Overall results indicated that the quality of gluten-free rice bread could be improved by controlling the mixing speeds and mixing times for the dough.

치료 레크리에이션 프로그램이 정신질환자의 우울과 인간관계에 미치는 영향

김상숙(Kim Sang Sook),이정숙(Lee Chung Sook) 전남대학교 간호과학연구소 1996 Nursing and Health Issues(NHI) Vol.1 No.-

The recent trends in the treatment of psychiatric patients have shown more interests in the development and the evaluation o f psychiatric rehabilitation programs along with pharmacotherapy and psychotherapy, with its ultimate purpose o f patients going back to the community. It is considered quite meaningfuI for a psychiatric nurse to develop and carry out therapeutic recreation programs under the situation where practical rehabilitation programs are under-developed. This study is to evaluate the efficiency of systematic and therapeutic recreation programs on psychiatric patients depression and human relationship so as to suggest evidences which could be applied in a clinical situation. The subjects of this study were 12 psychiatric in patients and day care patients of J Psychiatric Centre in Kwangju City during the period of August 19,1996 to September 7,1996,for whom 10 therapeutic recreation programs have been applied three times a week for three weeks, and then their effects on patients depression and human relationships were reviewed. The instruments o f the study were therapeutic recreation programs developed by the researcher; depression scale which was standardized of Beck s Depression Inventory by Han, Hong Moo, et al.(1986); Relationship Change Scale of Schlein and Guerney translated by Moon, Seon Mo(1980) and slightly modified by Cheon, Suk Kyun(1994). A questionaire on therapeutic recreation was distributed in order to evaluate therapeutic recreation programs. The data was analysed by Wilcoxon Signed Ranks Tests, and answers of each question was numbered. The results of this study were summarized as follows ; 1. The scores of depression in posttest were significantly lower than before receiving programs from a statistical point of view (Z= -2.510, p= .012). 2. The scores of human relationship in posttest were significantly higher than before receiving programs from a statistical point of vie w (Z = -2 .1 18, p= .034). 3. Among those programs developed by the researcher, preference w as shown in the order of sing, motion song and physical activities. In order to provide therapeutic recreation programs in groups for psychiatric patients, it is thought to be more effective to apply in a gradual way taken fully into consideration of individual s or group s psychopathic conditions, needs, recreation experiences purpose and values of the program etc. In conclusion, there were positive results in patients depression and human relationship by practicing therapeutic recreation programs. Accordingly, therapeutic recreation programs could be approached on a practical and clinical level in psychiatric nursing with substantial evidences.

올리고당 첨가 가래떡의 텍스처 변화와 노화 억제 분석

김상숙(Sang Sook Kim),정혜영(Hae Young Chung) 한국식품영양과학회 2012 한국식품영양과학회지 Vol.41 No.4

가래떡의 노화 특성을 분석하기 위하여 갈락토올리고당(50%)과 말토올리고당을 쌀가루 기준으로 각각 10% 농도로 첨가하여 쌀가루의 pasting 특성을 측정하였고, 가래떡을 제조하여 5℃ 냉장 보관하면서 0, 2, 6, 24 및 30시간 경과 후 텍스처의 변화를 Texture Analyzer에 의해 측정하여 실험군의 떡을 무첨가군 떡과 비교하였다. 그리고 가래떡의 노화도는 텍스처 특성 중에서 0, 2, 4, 6, 22, 24, 28 및 30시간 경과 후 경도의 변화를 이용하여 Avrami 방정식에 따라 실험군의 떡을 무첨가군 떡과 비교하였다. 갈락토올리고당(50%)과 말토올리고당을 첨가한 실험군의 pasting 특성에서 peak(P) viscosity는 무첨가군에 비해 낮게 나타났고, hot paste viscosity(H)는 높게 나타났다. Breakdown(P-H)과 consistency(C-H)는 모든 실험군에서 무첨가군에 비해 낮게 나타나 올리고당을 10%를 첨가한 실험군에서 노화억제 효과가 있는 것으로 나타났다. 텍스처 특성 중 경도의 경우 실험군은 무첨가군에 비해 감소하는 경향으로 노화를 억제하는 효과를 보여 주었다. Avrami 방정식에 따른 노화 특성 분석 결과는 Avrami(n)지수 값은 무첨가군보다 약간 높은 범위였으나 노화의 속도를 나타내는 시간상수(1/k)는 무첨가군 떡의 경우 43.29이었고 실험군의 경우는 82.64에서 84.75 범위로 무첨가군에 비해 그 값이 높았으며 노화속도가 느린 것으로 나타났다. 따라서 무첨가군에 비교하여 실험군 모두 경도가 낮고 노화 진행속도가 느린 것으로 나타나 갈락 토올리고당(50%)과 말토올리고당을 가래떡 제조 시 10% 수준으로 첨가하면 노화억제 효과가 있는 것으로 확인되었다. The retrogradation properties of a Korean rice cake (Karedduk) added with oligosaccharides after 0~30 hr of storage at 5℃ were examined by texture profile analysis and the Avrami equation using textural characteristics. Oligosaccharides, such as galactooligosaccharide (50%) and maltooligosaccharide, were added to dry rice flour at levels of 10%. In the amylogram, the breakdown (P-H) and consistency (C-H) of the Korean rice cake (Karedduk) added with oligosaccharides were lower than those of the control. Texture profile analysis using a Texture Analyzer revealed that the hardness of the Korean rice cake (Karedduk) added with oligosaccharides was lower than the control. The Avrami exponent (n) for the control, galactooligosaccharide (50%) 10% and maltooligosaccharide 10% addition was 2.415, 2.771 and 2.683, respectively. The time constant (1/k) for galactooligosaccharide (50%) 10% or maltooligosaccharide 10% addition was higher than the control. Overall, adding galactooligosaccharide (50%) 10% or maltooligosaccharide 10% to a Korean rice cake (Karedduk) is effective in retarding retrogradation.

유화제 첨가 떡의 텍스처와 관능적 묘사 특성

김상숙 ( Sang Sook Kim ),정혜영 ( Hae Young Chung ) 한국식품영양학회 2007 韓國食品營養學會誌 Vol.20 No.4

가온 수침처리가 습식제분 쌀가루의 특성에 미치는 영향

김상숙(Sang Sook Kim),강경아(Kyung-A Kang),최소연(So-Yeon Choi),이영택(Young-Tack Lee) 한국식품영양과학회 2005 한국식품영양과학회지 Vol.34 No.3

실온 이상의 온도(40, 50, 60℃)에서 햅쌀과 저장쌀을 가온 수침하여 습식제분한 쌀가루의 특성을 조사하였다. 습식처리한 쌀가루는 모두 30% 이상의 수분을 지니고 있었으며, 60℃에서 수침을 한 쌀가루가 40℃, 50℃ 수침에 비해 수분 함량이 높게 나타났다. 쌀가루의 L값은 햅쌀로 제조한 쌀가루에서 약간 높았으며 황색도를 나타내는 b값은 저장쌀이 햅쌀 백미로 만든 쌀가루보다 높게 나타났다. 햅쌀과 저장쌀 모두에서 쌀가루의 WAI, WSI 및 gel consistency는 수침온도가 증가함에 따라 증가하였다. Amylograph peak viscosity, hot paste viscosity, 그리고 cold paste viscosity 모두 수침온도가 증가함에 따라 증가하였으며 특히 저장쌀 시료에서 보다 큰 폭으로 증가하였다. DSC 호화개시온도 및 호화정점온도는 수침온도가 높아짐에 따라 증가하였고, 호화 엔탈피는 감소하는 경향을 보였다. 쌀가루의 입도 분석결과 저장쌀이 햅쌀로 제조한 쌀가루에 비해 작은 경향을 보여주었으며 햅쌀의 경우 수침온도가 60℃, 50℃, 40℃ 순으로 입도분포가 큰 경향을 보여주었다. SEM에 의한 쌀가루의 미세구조 관찰 결과 수침 온도의 증가에 따라 입자 크기의 증가와 손상된 쌀가루 표면이 관찰되었다. Newly harvested milled rice and stored milled rice for 2 years were steeped at the elevated temperatures of 40, 50, and 60℃ for 2 hr, and physicochemical properties of the wet-milled rice flour were investigated. The lightness of rice flour was slightly higher in the newly harvested milled-rice, while yellowness was higher in the stored milled rice. For both newly harvested and stored milled rice, WAI, WSI, and gel consistency increased as steeping temperature increased. The amylograph pasting properties indicated that increasing steeping temperature increased peak viscosity. The differential scanning calorimetry (DSC) results of the rice flour showed that increasing steeping temperature increased onset and peak temperatures, with reduced gelatinization enthalphy, suggesting partial annealing occured. Particle size of rice flour from newly harvested milled rice was larger than that from stored milled rice.