감귤과피분말을 첨가한 설기떡의 품질 특성

김정현(Jung Hyon Kim),김민영(Min Young Kim) 한국식품영양과학회 2011 한국식품영양과학회지 Vol.40 No.7

멥쌀 대비 감귤과피분말 2%, 4%, 6%를 첨가하여 제조한 설기떡(CP-A, CP-B, CP-C)의 이화학적 및 관능적 특성에 미치는 영향을 살펴보았다. 수분함량은 처리군별 유의한 차이 없이 41.2~43.5%의 범위로 나타났으며, 감귤과피분말을 첨가하여 제조한 설기떡의 명도와 적색도는 감소하고 황색도는 증가하는 경향을 보였다. 조직감에 있어서 경도(hardness), 부착성(adhesiveness)과 씹힘성(chewiness)은 대조군에 비해 감귤과피분말 첨가군에서 유의적으로 낮게 나타났으며 탄력성(springiness)은 증가하는 경향을 나타났다. 단맛에 있어서 감귤과피분말이 첨가될수록 단맛이 낮게 평가되었으며 신맛과 쓴맛이 상대적으로 증가하는 경향을 나타났다. 감귤과피분말 첨가된 설기떡의 관능적 특성은 조직감 중 파쇄성과 경도, 향미중 쓴맛과 신맛 및 색상 및 부착성 그리고 단맛과 조직감 중 씹힘성, 촉촉함 3부분으로 관찰되었다. 제1주성분(PC1), 제2주성분(PC2)의 변동은 79.31%과 14.69%로 총변동의 94.00%가 설명되었다. Citrus peel powder was used to substitute 2%, 4% and 6% rice flour for making sulgidduk. Proximate composition, sensory characteristics, and principle components of sulgidduk containing citrus peel were analyzed and compared with those of sulgidduk. Protein, fat, carbohydrate, ash, color b-value (yellowness index), springiness, and adhesiveness of sulgidduk all significantly increased, whereas color L- and a-values, hardness, cohesiveness, and chewiness of sulgidduk decreased with the addition of citrus peel powder. No significant differences were observed regarding the contents of moisture and carbohydrates, or fracturability in any of the samples. Substitution of rice flour with citrus peel powder showed acceptable sourness and bitterness sensory scores, which were comparable to sulgidduk. Principle components analysis revealed total variation of 94% in the main structured information: PC1 and PC2 showed 79.31% and 14.69% variation. CP-B (citrus peel powder 4%) and CP-C (citrus peel powder 6%) associated the strongest with PC1 and sulgidduk without citrus peel powder associated with PC2. Attributes associated strongly with PC1 were color, bitterness, adhesiveness, and sourness. Therefore, sulgidduk containing CP-B can be developed based on its favorable quality characteristics and sensory evaluation.

제주 커피산업 발전 방안

김정현(Jung Hyon Kim) 한국식품영양과학회 2020 한국식품영양과학회 학술대회발표집 Vol.2020 No.10

가족 관광객의 향토음식에 대한 지각된 위험, 관여도, 만족과 충성도에 관한 연구

김정현(Jung-Hyon Kim),이영란(Young-Ran Lee),조문수(Moon-Soo Cho) 동아시아식생활학회 2010 동아시아식생활학회지 Vol.20 No.5

This study aimed to determine a tourist family's perceptions of dining at a holiday destination. A key assumption of this study was that dining at an unfamiliar locale at a tourist resort is engaging in risk-taking behavior by the tourist family. In this unfamiliar setting, participation in the local food market takes on a significant role in the tourist family’s sense of satisfaction and loyalty. For the purpose of this study, involvement pertains to the family's perceived relevance of the objective of this study based on inherent needs, values, and interests. For this study, 151 subjects vacationing with his/her family on Jeju Island participated. To perform research on perceived risk and involvement in terms of the decision maker's capacity, only one member of each family responded to the survey, which examined the impact on sense of satisfaction of perceived risk and involvement in the local food scene. Perceived risks were divided according to financial, performance, physical, social-psychological, and time-risk factors. Perceived risk and involvement were found to be significant predictors of the overall satisfaction of the tourist family's local food consumption. Furthermore, performance risk was determined to be significantly linked to the tourist family's dining sense of satisfaction and loyalty. These findings provide some meaningful marketing implications for Jeju Island's tourism industry. Reducing the performance risk and increasing the local food involvement may activate rural tourism and local food consumption. Theoretical and practical contributions to local food marketing are discussed.

감귤, 녹차, 선인장 분말을 첨가하여 후숙한 된장의 품질 특성

김정현(Jung-Hyon Kim),오현정(Hyun-Jeong Oh),오유성(You-Sung Oh),임상빈(Sang-Bin Lim) 동아시아식생활학회 2010 동아시아식생활학회지 Vol.20 No.2

Sensory analysis and quality properties were performed on post-aged doenjang (fermented soybean pastes) in order to elucidate the contribution of citrus, green tea and cactus powder to their sensory evaluation. The doenjang added citrus fruits, green tea and cactus powder used a concentration of 0, 3 and 7% (w/w) at 4, 20, 30℃ respectively and analyzed the proximate composition, pH, salt, mineral and amino acid contents after 60 days. Moisture and protein changes during ripening did not show any significant difference. The pH showed lower in the doenjang added citrus and cactus powder than no added soybean paste. The glutamic acid content of doenjang added citrus fruits showed a little decreasing value although there were no differences between samples with various addition contents. Sensory evaluation of doenjang showed that there were no significant differences in preference in the case of added green tea and cactus powder; However, the flavor significantly increased doenjang added 3% citrus powder at 30℃. These results showed that the preference of doenjang containing 3% citrus powder was superior to green tea and cactus powder.

감귤과피분말 및 건 표고버섯을 첨가한 돈육 소시지의 관능적 특성

김정현(Jung Hyon Kim),최주락(Ju Rak Choi),김민영(Min Young Kim) 한국식품영양과학회 2011 한국식품영양과학회지 Vol.40 No.11

감귤과피 및 건 표고버섯을 첨가하지 않은 소시지를 대조 군으로, 감귤과피분말 0.5%(C1), 1.0%(C2), 2.0%(C3), 건표고버섯 0.5%(L1), 1.0%(L2), 2.0%(L3) 그리고 감귤과피분말 및 건표고버섯 혼합군 0.5%(CL1), 1.0%(CL2), 2.0%(CL3)를 첨가하여 소시지의 품질 및 관능 특성에 미치는 영향을 살펴 보았다. 수분함량은 대조군에 비하여 첨가군에서 유의하게 낮게 나타났으며, 회분 함량은 높게 나타났다. pH와 색도 적색도는 감소하고 황색도는 증가하는 경향을 보였다. 기계적 특성을 이용한 조직감은 유의한 차이를 나타내지 않았다. 소시지 관능특성 중 8개의 특성들이 유의한 차이를 나타냈다. 제1주성분(PC1)과 제2주성분(PC2)의 변동은 58.96%와 23.08%로 총 변동의 82.04%가 설명되었다. 관능적 특성에 따른 제1주성분은 향미 특성인 짠맛, 신맛, 감귤향과 부서짐성, 돼지고기향, 단맛 그리고 부패취 3부분으로 관찰되었다. 제2주성분은 향미와 부패취와 관련이 있는 것으로 나타났다. 주성분분석(PCA)결과 소시지 제조 시 0.5~1% 건 표고 버섯 첨가는 단맛과 돼지고기향과 관련되어 있으며, 감귤과 피분말 첨가는 신맛과 짠맛을 만드는 주요한 성분과 연관성이 있는 것으로 평가되었다. 관능적 특성과 기계적 물성 강도 간 부분최소평방회귀분석(PLSR) 수행 결과, 제1주성분 (T1)과 제2주성분(T2)이 각각 총 변동의 46.98%와 14.75% 를 설명하여 총 변동의 61.73%를 설명되었으며 관능적 특성 인 감귤향과 신맛, 짠맛, 색상이 양의 방향으로 높게 부하되어 있고, 감귤과피 분말 2.0%(C3) 및 감귤과피 분말 및 건표 고버섯 혼합군 2.0%(CL3) 또한 T1에 대하여 양의 방향으로 부하되어 있었다. The effects of addition of citrus peel powders (C 0, 0.5, 1 & 2%), dried Lentinus edodes powders (L 0, 0.5, 1 & 2%), and their combination (C-L) on the chemical, sensory and textural properties of pork sausages were studied. Addition of 0.5, 1 or 2% C, L, and C-L all significantly decreased moisture content, pH, and color a-values of sausage samples, whereas ash content and color b-value were increased (p<0.05). C, L, and C-L did not affect protein, fat, carbohydrates contents or texture characteristics. Sensory evaluation was performed by multivariate data analysis, namely principal component analysis (PCA). Eighty-two percent total variation was observed in the main structured information among the test groups: the first (PC1) and second (PC2) components of variation were 59 and 23%, respectively. Eight parameters (sweet flavor, pork aroma, bitterness, rancidity, salty flavor, color, sour flavor and citrus aroma) were utilized to describe the main sensory characteristic of the sausages. Addition of 0.5, 1 & 2% citrus peel was obviously correlated with PC1 (salty flavor, sour flavor and citrus aroma, pork aroma, and sweet flavor and rancidity), whereas addition of 0.5 & 1% Lentinus edodes was related with PC2 (aroma and rancidity).

당유자청의 제조방법과 냉동 저장기간이 당유자차 기호도에 미치는 영향

김윤정 ( Yun Jung Kim ),문정용 ( Jeong Yong Moon ),김정현 ( Jung Hyon Kim ),김행근 ( Haeng Geun Kim ),김재훈 ( Jae Hoon Kim ),김소미 ( So Mi Kim Cho ) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2007 한국식품저장유통학회지 Vol.14 No.2

한방 복합치료를 2년간 시행한 시신경척수염 증례 보고 1례

윤진영(Jin-Young Yoon),이창희(Chang-Hee Lee),김정현(Jeong-Hyon Kim),심성은(Sung-Eun Shim),김준연(Jun-Yeon Kim),김하나(Ha-Na Kim),황지민(Ji-Min Hwang),구본혁(Bon-Hyuk Goo),김정현(Jung-Hyun Kim),박연철(Yeon-Cheol Park),남상수(Sang-Soo 임상약침학회 2019 대한면역약침학회지 Vol.7 No.1

Objectives : To report a case of patient with neuromyelitis optica who treated with Korean Medicine treatment for 2years Methods : The patients with neuromyelitis optica was treated with acupuncture, pharmacopuncture, Bee venom, electroacupuncture, moxibustion and herbal medicine for 2 years. Expanded Disability Status Scale(EDSS), sensory, motor grade, and visual acuity were checked to measure the outcome. Results : EDSS, sensory, motor grade and visual acuity of the patient improved. The symptoms briefly deteriorated due to the recurrence in June 2018 but did not leave sequelae. Conclusions : The patient with neuromyelitis optica was treated for 2 years with Korean Medicine and the treatment was effective relieving the symptoms of the patient.

콘텐츠 배급을 위한 RSS 기반의 VoiceXML 다이얼로그 시스템

권형준,김정현,이현구,홍광석,Kwon, Hyeong-Joon,Kim, Jung-Hyun,Lee, Hyon-Gu,Hong, Kwang-Seok 한국정보처리학회 2007 정보처리학회논문지B Vol.14 No.1

본 논문은 갱신이 잦은 콘텐츠의 배급 및 구독을 위해 등장한 시맨틱 웹의 대표적인 기술인 RSS(RDF Site Summary or Really Simple Syndication)와 인터넷에 존재하는 정보를 음성으로 제공하기 위해 제안된 XML 규격의 W3C 표준 마크업 언어인 VoiceXML을 결합한 시스템의 프로토타입을 제시한다. 제안하는 시스템은 인터넷 기반으로 제공되는 콘텐츠를 유무선 전화망을 통해 음성인식 및 합성기술로 제공하기 위한 것으로서, RSS 서비스를 제공하기 위한 기존의 구성을 수정하지 않고 갱신된 콘텐츠의 구독이 손쉬운 RSS의 장점을 VoiceXML에 적용할 수 있는 특징이 있다. 정보 요청자 측면에서는 RSS로 제공되는 콘텐츠 탐색에 인터넷 환경이 아닌 유무선 전화망을 이용하므로 시공간의 제약을 줄일 수 있으며, 정보 제공자 측면에서는 음성인식 및 합성기술을 이용한 콘텐츠의 배급에 최신 정보의 제공을 위한 별도의 구성요소를 필요로 하지 않는 장점이 있다. 제안하는 시스템의 예로 뉴스 서비스를 구현한 결과, 실제 콘텐츠를 구독하고 탐색할 때에 응답 시간과 음성 인식 측면에서 장애 없이 RSS Feed를 이용해 비주얼 환경으로 제공되는 내용과 동일한 내용을 음성으로 제공받을 수 있었다. This paper suggests prototype of dialog system combining VXML(VoiceXML) that is the W3C's standard XML format for specifying interactive voice dialogues between human and computer, and RSS(RDF Site Summary or Really Simple Syndication) that is representative technology of semantic web for syndication and subscription of updated web-contents. Merits of the proposed system are as following: 1) It is a new method that recognize spoken contents using ire and wireless telephone networks and then provide contents to user via STT(Speech-to-Text) and TTS(Text-to-Speech) instead of traditional method using web only. 2) It can apply advantage of RSS that subscription of updated contents is converted to VXML without modifying traditional method to provide RSS service, 3) In terms of users, it can reduce restriction on time-spate in search of contents that is provided by RSS because it uses ire and wireless telephone networks, not internet environment. 4) In terms of information provider, it does not need special component for syndication of the newest contents using speech recognition and synthesis technology. We implemented a news service system using VXML and RSS for performance evaluation of the proposed system. In experiment results, we estimated the response time and the speech recognition rate in subscription and search of actuality contents, and confirmed that the proposed system can provide contents those are provided using RSS Feed.

활성 Sludge 에 의한 Benzene 의 생물학적 처리

유재근,김정현,이형환 ( Jae - Keun Ryu,Jung - Hyon Kim,Hyung - Hoan Lee ) 한국미생물생명공학회 1988 한국미생물·생명공학회지 Vol.16 No.5

전자기학적 방법을 이용한 머리운동 측정 시스템

남문현(Moon-hyon Nam),김정현(Jung-hyun Kim) 제어로봇시스템학회 1986 제어로봇시스템학회 국내학술대회 논문집 Vol.1 No.10