가루녹차를 첨가한 식혜 제조

박신인 ( Shin In Park ) 한국식품영양학회 2006 韓國食品營養學會誌 Vol.19 No.2

중국 산동성 지역 성인의 한국 김치류에 대한 인식 조사

장향매 ( Xiang Mei Zhang ),남은숙 ( Eun Sook Nam ),박신인 ( Shin In Park ) 한국식생활문화학회 2008 韓國食生活文化學會誌 Vol.23 No.6

In this study, the preference for Korean Kimchi by Chinese people in Shandong Province was evaluated. Specifically, this study was conducted to aid in the introduction of Kimchi to China by providing information and developing local types designed to meet regional taste preferences. The subjects were comprised of 298 Chinese (male 108, female 190) residents of Weihai, Yantai and Qingdao, in Shandong province, China. The subjects were provided with a self administered questionnaire form designed to evaluate their views on Korean Kimchi. The collected data were then analyzed using the SAS software package. The results revealed that 95.3% of the respondents were aware of Korean Kimchi. In addition, 100% of the respondents who had visited Korea and 98.1% of the respondents who had an interest in Korea were aware of Kimchi. With regard to the origins of their interest in Kimchi, 26.8% of the subjects answered `through mass media`, while 23.9% reported that they learned about Kimchi `through friends`. Most subjects recognized Kimchi as a `Korean traditional food` (92.6%), a `delicious food` (53.2%), and a `fermented food` (38.0%). Baechu Kimchi was found to be the most well-known Kimchi, followed by Kkakdugi, Oi Kimchi, Yoelmu Kimchi and Nabak Kimchi. Additionally, 69.1% of the subjects knew how it was prepared, most of whom reported that they learned how Kimchi was prepared through `Korean movie and/or drama`. Moreover, 88.9% of the subjects had eaten Kimchi. Overall, 43.8% of the subjects reported that they ate Kimchi 1~2 times per month, while 32.1% reported that they ate Kimchi 1~2 time per year. The most common places that Kimchi was eaten were a `Korean restaurant` (67.6%) or with a `colleague` (32.8%). The primary reasons for not having eaten Kimchi were `no knowledge or dislike of Kimchi by family` (30.3%), `difficulty purchasing Kimchi` (21.2%), `high priced Kimchi` (21.2%), and `dislike the smell and shape of Kimchi` (12.1%).

중학생의 우유 및 유제품 섭취 실태와 소비 성향에 관한 조사

박신인(Shin In Park),김현정(Hyun Jung Kim),남은숙(Eun Sook Nam) 한국조리학회 2011 한국조리학회지 Vol.17 No.3

This study investigates the intake and consumption behavior for milk and dairy products among middle school students in Gyeonggi Province. The result of the study is as follows. Only 37.4% of the subjects drink milk everyday, and 56.7% of them drink one cup of milk a day. 69.2% of them usually drink plain milk whereas most of them prefer flavored milk rather than plain milk. Reasons to drink milk are ``want to be tall`` and ``good to drink`` while the reasons not to drink milk are ``its bad taste`` and ``prefer other beverages.`` 36.7% take dairy products 3∼4 times per week. Male students prefer ice-cream among dairy products while female students prefer liquid-type yoghurt. Most of the students consume dairy products for ``good taste,`` ``good to eat,`` ``want to be tall`` in order. Those who don`t consume dairy products say the major reason to dislike dairy products is ``their families do not drink dairy products at home``. As for the health benefit of dairy products, 79.9% of the subjects think that the products are of no effect. When they buy milk and dairy products, the most important standard of selection is ``shelf-life`` for milk and ``favorite dairy products`` for dairy products. Most of the students think that ``better taste and quality`` and ``better sanitation`` will increase their consumption of milk and dairy products.

클로렐라 추출물 첨가 국수의 품질 특성

박신인 ( Shin In Park ),조은정 ( Eun Jung Cho ) 한국식품영양학회 2004 韓國食品營養學會誌 Vol.17 No.2

소립콩과 Bacillus subtilis KCCM 11315 균주를 이용한 생청국장의 제조

박신인(Shin In Park) 한국조리학회 2006 한국조리학회지 Vol.12 No.4

서울지역 일부 초등학생의 학교우유급식 실태 조사

박신인(Shin In Park),남은숙(Eun Sook Nam) 한국조리학회 2011 한국조리학회지 Vol.17 No.4

This study was performed to investigate the consumption pattern of school milk programs for elementary school students. The subjects were 518 students residing in Seoul area. The survey was conducted by using a self-administered questionnaire, and the collected data were analyzed by SAS package. Of the subjects, 88.2% of the students were provided with a school milk program, and the number of the students was higher in male students than in female ones(p<0.05). 81.8% of them drink milk every day from the school milk program. For the degree of satisfaction for milk served in the school milk program, 47.9% of the students were satisfied. An upset stomach after drinking milk and poor taste of milk were the main reasons why milk consumption decreased. Only 30.7% of the subjects perceived that they should drink milk in the school milk program. And the subjects anticipated that flavored milk and yogurt should be served to promote milk consumption in a school milk program. Therefore, a proper food guide and a dairy education program should be developed for elementary school students.

가루녹차 첨가 요구르트에 의한 충치 원인균 증식 억제 효과

정다와,박신인,Jung Da-Wa,Park Shin-In 한국축산식품학회 2005 한국축산식품학회지 Vol.25 No.4

가루녹차 첨가 드링크 요구르트에 오염된 충치 원인균인 Streptococcus mutans의 생육에 미치는 영향을 연구하였다. 가루녹차가 식중독 유발균과 충치 원인균에 대한 생육 저해 도를 검토한 결과 Staphylococcus aureus와 Salmonella entetitidis의 경우 가루녹차 첨가에 의해 생육에 큰 영향을 미치지 않은 것으로 나타났다. 한편 Escherichia coli O157:H7는 가루녹차 첨가 농도가 증가할수록 생육 억제 현상도 약간 높아지며 증식이 약간 억제되어 가루녹차 무첨가구에 비해 가루녹차 $0.5\%,\;1.0\%,\;1.5\%,\;2.0\%$와 $2.5\%$ 첨가구에서 24시간 배양 후 각각 0.40, 0.43, 0.46, 0.52와 0.54의 log cycle로 감소되었고, Streptococcus mutans의 경우에는 각각 0.56, 0.65, 0.70, 0.81과 0.99의 log cycle로 감소 폭이 커지면서 뚜렷한 성장 억제 효과를 보였다. 가루녹차를 $0.5\%,\;1.0\%,\;1.5\%,\;2.0\%$와 $2.5\%$ 첨가한 드링크 요구르트내에서 $3.4\times10^7CFU/mL$ 수준으로 접종된 Streptococcus mutans는 24시간 배양시 $9.8\times10^5\~2.0\times10^6 CFU/mL$로 감소되었으며, 48시간 배양 후에는 $1.4\times10^4\~7.2\times10^4 CFU/mL$로 $2.66\~3.36$의 log cycle이 감소되면서 Streptococcus mutans의 증식이 크게 억제되었다. 이와 같이 가루녹차 첨가에 의한 드링크 요구르트 내에서 Streptococcus mutans에 대한 생육 억제 효과를 확인할 수 있었다. This study was carried out to obtain knowledges on the survival of Streptococcus mutans in the yoghurt added with green tea powder. The growth inhibition of green tea powder on the food borne pathogens and oral bacteria was measured by total microbial count, Among the tested food borne pathogens, the growth of Staphylococcus aureus and Salmonella enteritidis were not significantly affected by the addition of green tea powder, but green tea powder showed the growth inhibition effect on Escherichia coli O157:H7. The number of surviving Streptococcus mutans cell was decreased by $0.56\~0.99log$ cycle after 24 hem incubation by the addition of $0.5\~2.5\%$ green tea powder in the medium. And also the viable cell count of surviving Streptococcus mutans cells (initial inoculum $3.4\times10^7CFU/mL$) were decreased to $1.4\times10^4\~7.2\times10^4 CFU/mL$ after 48 hours incubation when $0.5\~2.5\%$ green tea powder were added to the drinkable yoghurt, Growth of Streptococcus mutans was strongly inhibited by the addition and incubation of green tea powder for 48 hum in the yoghurt.

과일류의 염소 소독 방법에 따른 이화학적 및 관능적 품질 특성 변화

박종숙 ( Jong Sook Park ),남은숙 ( Eun Sook Nam ),박신인 ( Shin In Park ) 한국식품영양학회 2008 韓國食品營養學會誌 Vol.21 No.4

The purpose of this study was to investigate the changes in physicochemical and sensory properties of raw fruits during washing and chlorine treatments. Strawberry and banana were pre-prepared at different concentration of chlorinated water(0 ppm, 50 ppm and 100 ppm), immersion time(3 min and 5 min), and number of post-rinsing(1 time, 2 times and 3 times). The physicochemical properties such as pH, sugar contents, residual chlorine contents, color values and hardness of the fruits were analyzed, and the sensory quality were evaluated throughout the sterilization treatment process. After washing strawberry with 100 ppm chlorinated water and 3 times of post-rinsing, pH and residual chlorine contents were showed a little difference, while sugar contents, hardness, and color values(L, a and b) were reduced. In case of banana, pH, sugar contents and residual chlorine contents were not affected, and hardness and L color value were reduced. However, a and b color values of banana were gradually increased as the development of brown discoloration. Sensory properties of the samples were affected by the chlorine sterilization treatment. In overall acceptance, strawberry and banana treated with 100 ppm chlorinated water showed the lowest scores among treatments. Therefore it could be suggested that the application of 50 ppm chlorinated water for 3~5 minutes with over 3 times of post-rinsing was the effective pre-preparation method without affecting the quality of the fruits.

한국 전통 김치의 중국 시장 확대를 위한 중국 산동성 지역 성인의 기호도 조사

장향매 ( Xiang Mei Zhang ),박신인 ( Shin In Park ) 한국식품영양학회 2009 韓國食品營養學會誌 Vol.22 No.4

This study surveyed the Korean Kimchi preference for Chinese, potential Kimchi improvement for Chinese market adaptation and Kimchi application for Chinese cuisine, with the aim of spreading the recognition of Kimchi throughout the world, especially in China, by giving information and developing local types which could be expected to be suitable for utilization of Chinese food life. The subjects were consisted of 298 Chinese(male 108, female 190) residing in Weihai, Yantai and Qingdao, in Shandong province. The questionnaire form was developed and used for self administered evaluation. The collected data were analyzed by SAS package. Baechu Kimchi was found to be the most well-known Kimchi for Chinese, and Kkakdugi, Oi Kimchi, Yoelmu Kimchi and Nabak Kimchi were followed in order. Baechu Kimchi(75.9%) was found to be the most favorite Kimchi for Chinese, and Oi Kimchi(59.3%), Kkakdugi(52.8%), Nabak Kimchi(39.3%) and Yoelmu Kimchi(37.7%) were followed in order. The subjects knew about the Korean foods made with Kimchi, such as Kimchi kimbap(74.8%), Kimchi bibimbap(71.5%), Kimchi bokkeumbap(61.7%), Kimchi guk(58.1%) in order. But the experience of consumption for Korean foods made with Kimchi was low compared to the knowledge of the Korean foods made with Kimchi. Chinese`s most favorite foods made with Kimchi were Kimchi bossam, Kimchi bibimbap, Kimchi bokkeumbap and Kimchi kimbap, Kimchi bokkeum, Kimchi tteoksanjeok and Kimchi jeon in order. Among the 9 kinds of new Chinese foods made with Kimchi, Kimchi chao zhurou(fried pork with Kimchi), Kimchi chao mian(fried noodle with Kimchi), Kimchi chao youcai xiaren(fried rape and prawn with Kimchi), Kimchi zhuroushuijiao(dumpling with pork and Kimchi), Kimchi gedatang(wheat flakes soup with Kimchi) and Kimchi hundun(dumpling with Kimchi), and Kimchi youbing(panfried flour with Kimchi), Kimchi lamian(handmade knife-cut noodle with Kimchi) and Kimchi tangyuan(tangyuan with Kimchi) were preferred foods by the subjects in order.

서울,경기지역 학교급식에서 과일류의 전처리시 세척 및 소독 방법에 대한 조사

박종숙 ( Jong Sook Park ),박신인 ( Shin In Park ) 한국식생활문화학회 2009 韓國食生活文化學會誌 Vol.24 No.1

The principal objective of this study was to evaluate the sanitary management status of chlorine sterilization methods used for raw fruits in a school foodservice, and to suggest basic data for sanitary improvements in the quality of raw fruits. A questionnaire form predicated on HACCP standards was developed and utilized for self-reported evaluations of dietitians regarding their sanitary management practices. The subjects consisted of 257 dietitians that were employed in school (elementary·middle·high school) foodservices. The collected data were analyzed with the SAS package. According to the results of this study, it was deemed necessary that optimized sterilization and washing methods for good microbiological safety and quality of strawberries and bananas in school foodservice should be determined. Some strategies for future improvement were also suggested. They included the following: (1) Improvement of policy for assuring the quality of raw fruits by designing some sanitation standards and specifications for raw fruits; (2) Strengthening the research and accumulation of background data regarding methods for the sanitation of raw fruits; (3) Enforced improvement of personal hygiene for dietitians and employees; (4) Use of a variety of methods in sanitary education and employee training.