일부 농촌지역주민의 보건지소 이용에 관한 조사 -이화여자대학교 농촌지역사회 보건시범지역을 중심으로-

신동선,Shin, Dong-Sun 대한예방의학회 1984 Journal of Preventive Medicine and Public Health Vol.17 No.1

In order to know about the utilization of health subcenter in a Korean rural community, a study was carried out through analyzing the records on the outpatients in Su-Dong Health Subcenter during 5 years from 1978 to 1982, and the following results were obtained. 1. The annual utilization rate of health subcenter of Su-Dong Myun showed decreasing tendency such as 946.6 in 1978, 886.4 in 1979, 736.5 in 1980, 708.3 in 1981 and 609.1 in 1982 per 1,000 people. 2. In terms of annual utilization rate of health subcenter by sex, utilization rate of female was higher than that of male such as in 1978 (male 908.6, female 986.3), 1979 (male 819.2, female 956.7) and 1981 (male 686.0, female 731.5) except 1980(male 790.0, female 683.3) and 1982(male 632.7, female 585.0). 3. Every year the 5 major diseases of the new patients cared in health subcenter were the same as follows; Diseases of the Respiratory System, Diseases of the Digestive System, Diseases of the Skin and Subcutaneous Tissue, Accident Poisoning and Violence, and Diseases of the Nervous System and Sensory Organ. 4. In terms of annual utilization rate of health subcenter by age, utilization rate of $0{\sim}4$ year group was highest every year such as 3,666.0 in 1978, 3,232.5 in 1979, 2,819.0 in 1980, 2,361.4 in 1981 and 2408.7 in 1982 per 1,000 people. 5. The average visiting times per case to health subcenter were not much different every year such as 1.75 times in 1978, 1.79 times in 1979, 1.69 times in 1980, 1.79 times in 1981, and 1.80 times in 1982. 6. The monthly utilization rates per 1,000 people of health subcenter had two peaks in February(40.9 in 1980 and 86.4 in 1981) and July(84.6 in 1980 and 72.1 in 1981) except 1982. 7. The distribution of new patients by the source of medical fee payment was follows; community health organization member 86.9%, medicaid program 6.5%, and medical insurance 6.6% in 1980 and community health organization member 76.8%, medicaid program 11.4%, and medical insurance 11.8% in 1981 and community health organization member 78.2%, medicaid program 14.8% and medical insurance 13.2% in 1982.

Bacillus amyloliquefaciens로 제조한 콩 발효물의 발효시간에 따른 품질 변화

신동선,최인덕,박지영,김남걸,이석기,정광호,박장환,최혜선,Shin, Dong Sun,Choi, In Duck,Park, Ji Young,Kim, Nam Geol,Lee, Seuk Ki,Jeong, Kwang-Ho,Park, Chang Hwan,Choi, Hye Sun 한국식품영양학회 2020 韓國食品營養學會誌 Vol.33 No.4

The purpose of this study was to evaluate the appearance, physicochemical, physical, and fermentation properties of the fermented soybean produced by manufacturing with inoculation the different types of microbial strains. The strains were inoculated by the NSI (natural strains inoculation), and the SSI (selective strain inoculation) were treatments. The appearance showed differences in color, viscous substance, and hardness depending on strains inoculation and fermentation duration. The pH, and total acidity were 6.40~7.26%, and 0.10~0.39% respectively with differences depending on the samples. The moisture content as the fermentation duration increased, the NSI (56.03~57.66%) decreased and the SSI (56.71~58.63%) increased. The physical characteristics of the hardness increased as the fermentation duration increased for the NSI and the SSI decreased. The color values for the L, a, and b values were 47.64~58.56, 7.15~9.08, and 12.41~17.30, respectively. The α-amylase and protease activities of the SSI were the highest among all treatments. The total viable cell counts of the fermented soybean products by strains were 5.02 to 9.77 log CFU/g, and SSI (fermentation, 48 hours) was the highest. The amino-type nitrogen contents of all samples were 301.62~746.97 mg% and the SSI showed the highest content. The amino acid had the highest glutamic acid content.

복합균주를 접종하여 제조한 메주의 발효 중 품질 특성 변화

신동선,박혜영,박지영,심은영,김홍식,최혜선,Shin, Dong Sun,Park, Hye-young,Park, Ji Young,Sim, Eun-yeong,Kim, Hong-Sik,Choi, Hye Sun 한국식품영양학회 2020 韓國食品營養學會誌 Vol.33 No.5

The purpose of this study was to evaluate the quality properties of Meju prepared by inoculating two strains of Bacillus amyloliquefaciens HJ5-2, and Aspergillus oryzae PS03. The three soybean varieties that include Daewonkong, Daechan, and Saedanbaek were used in this experiment. The fermentation temperature during the Meju aging varied at 20℃, 30℃, and 40℃, respectively. The physicochemical analysis of the soybeans, showed that the cured protein and fat contents were 34.83~43.49% and 12.91~18.90%, respectively. The pH and total acidity were 6.47~6.93 and 0.11~1.22%, respectively. The change in appearance of the Meju was that the yellow-green mold was well formed on seven days at fermentation temperature of 20℃ and 30℃, but at 40℃, there was minimal mold formation and cracking of the surface. The amino nitrogen content was highest on the Daechan Meju at 621.83 mg% for seven days. The amylase increased as the fermentation period increased in all samples, and the protease increased rapidly until the first day of the fermentation, and then gradually increased thereafter. The total number of bacteria increased or decreased as the fermentation proceeded to 6.66~10.07 log CFU/g. The mold counts increased with increasing fermentation period in the range of 6.38~8.79 log CFU/g.

콩 품종에 따른 발효물의 아미노산과 향기성분 특성

신동선,최인덕,이석기,박지영,김남걸,박장환,최혜선,Shin, Dong Sun,Choi, In Duck,Lee, Seuk Ki,Park, Ji Young,Kim, Nam Geol,Park, Chang Hwan,Choi, Hye Sun 한국식품영양학회 2019 韓國食品營養學會誌 Vol.32 No.5

In this study, we analyzed the nutritional composition properties of soybeans and the organic acids, amino acids and volatile flavor compounds of fermented soybean products. We used five soybean cultivars including Pyeongwon, Jinpung, Saedanbaek, Saeolkong and Cheonga for this experiment. Physicochemical analysis of soybeans, showed that the cured protein and fat contents were 35.12~45.12 and 14.26~20.14%, respectively. The rank order of major organic acids was lactic acid > acetic acid > fumaric acid, with Saedanbaek being the highest. Total amino acid content of the samples was 358.12~657.28 mg/100 g, and glutamic acid, alanine, cysteine, valine, leucine, histidine and arginine were the major amino acids. We identified a total of 34 volatile aroma-compounds, including 7 alcohols, 7 acids, 7 ketones, 5 phenols, 2 esters, 1 furan, 4 pyrazines, and 1 miscellaneous compounds. As a result of this, could be applied to determine the suitability of cultivars and the quality for the process of the fermented soybean products.

보리와 밀 혼합막걸리의 품질특성

신동선,최예지,정석태,심은영,이석기,김현주,우관식,김시주,오세관,박혜영,Shin, Dong-Sun,Choi, Ye-Ji,Jeong, Seok-Tae,Sim, Eun-Yeong,Lee, Seuk Ki,Kim, Hyun-Joo,Woo, Koan Sik,Kim, Si-Ju,Oh, Sea-Kwan,Park, Hye-Young 한국식품영양학회 2016 韓國食品營養學會誌 Vol.29 No.4

본 연구에서는 보리와 밀 혼합막걸리의 품질특성으로 이화학적 특성, 색도, 환원당, 유기산, 효모수, 관능적 특성을 조사하였다. 보리는 흰찰쌀보리를 이용하였고, 금강밀, 백중밀, 조경밀을 1:1로 혼합하고 수입밀과 쌀을 대조구로 하여 $25^{\circ}C$에서 7일간 발효 후 착즙한 술덧을 시료로 하였다. 이화학적 특성으로 pH, 총산, 당도 및 알코올 함량을 측정한 결과, pH는 4.04~4.12로 밀 품종에 따른 유의적인 차이는 없었고, 총산은 0.94~1.06%로 나타났다(p<0.05). 당도는 밀 혼합막걸리가 $12.67{\sim}13.44^{\circ}Brix$ 수준으로 쌀 혼합 막걸리 $11.76^{\circ}Brix$에 비해 높게 나타났으며, 알코올 함량은 15.13~16.53%의 범위로 나타났다. 밀 품종간 색도 L값의 유의적인 차이는 없었고, a값은 0.26~0.60 범위를 보였으며, b값은 밀 혼합막걸리가 쌀 혼합막걸리 보다 유의적으로 높아 좀 더 황색에 가까웠다(p<0.05). 환원당은 5.65~7.85 mg/mL의 범위로 나타났으며, 유기산은 금강 밀 혼합막걸리에서 lactic acid를 제외한 citric acid, malic acid, pyruvic acid가 가장 높게 검출되었다. 효모수는 밀이 혼합된 막걸리가 7.17~7.46 logCFU/g으로 쌀이 혼합된 막걸리 6.06 logCFU/g 보다 더 높았다. 관능적 특성에서 우리밀과 수입밀 간의 유의적은 차이는 없었으나, 맛은 백중밀이 가장 높게 나타났다(p<0.05). 이러한 결과로 보리 막걸리 제조 시 황색도, 효모수, 맛 등에서 높은 수준을 보였던 우리밀이 보리 막걸리 제조 시 혼합 곡물로 더 적합하였다. 따라서 밀 원료를 수입밀에서 금강밀이나 백중밀로 대체 시 일부 품질 증대와 함께 원료국산화에 따른 막걸리 프리미엄화 전제조건을 충족시킬 수 있을 것으로 기대된다. This study was conducted to evaluate the quality of barley (Huinchalssalbori) and domestic wheats (Keumkangmil, Baegjoongmil, Jogyeongmil). The pH and total acidity of mixed Makgeolli were 4.04~4.12% and 0.94~1.06%, respectively. The total acidity, sugar and alcohol contents of Makgeolli, but not pH, varied significantly by wheat cultivar (p<0.05). In terms of color values, the L-value of Baegjoongmil, a-value and b-value of Keumkangmil were highest. The reducing sugar contents was approximately 5.65~7.85 mg/mL, and those of Jogyeongmil and imported wheat were approximately 5.70 mg/mL lower. The yeast cell numbers did not differ significantly, with the exception of in the rice Makgeolli (p<0.05). Among the organic acids (citric, malic, pyruvic and lactic acids) in Makgeolli, citric acid was present at the highest concentration. Regarding the sensory characteristics of Makgeolli mixed with barley and wheat, taste and overall acceptability were highest in Baegjoongmil, and appearance and flavor were highest in Keumkangmil. The rice Makgeolli showed the lowest sensory values, with the exception of appearance. The results of this study suggest that mixing Makgeolli with barley and wheat is an expected to replace the wheat materials in the domestic wheat to be imported.

Aspergillus속 균주를 이용한 콩 발효물의 이화학적 특성

신동선,최인덕,이석기,박지영,김남걸,정광호,박장환,최혜선,Shin, Dong Sun,Choi, In Duck,Lee, Seuk Ki,Park, Ji Young,Kim, Nam Geol,Jeong, Kwang-Ho,Park, Chang Hwan,Choi, Hye Sun 한국식품영양학회 2020 韓國食品營養學會誌 Vol.33 No.3

In this study, the properties of the substances fermented soybean producted by manufacturing with several Aspergillus strains were investigated. The five soybean cultivar that includes miso, jinpung, pyeongwon, cheonga and chamol were used in this experiment. The pH and total acidity were 6.30~6.66%, and 0.27~0.48%, respectively with differences depending on the samples. The color values for L value, a, and b value were 60.28~69.80, 0.64~3.68, and 11.48~31.21, respectively. The amylase activities, protease activities, and amino-type nitrogen of the jinpung samples were the highest among all cultivars. The mold counts the fermented soybean products by cultivars were 6.18~9.14 log CFU/g, and miso was the highest. Free amino acid and organic acid contents were highest in the jinpung and showed different composition depending on each sample. A total of 18 volatile aroma-compounds, including two acids, four alcohols, four ketones, three phenols, one furan, three pyrazines, and one miscellaneous compounds. In conclusion, it is expected that manufacturing A. oligze inoculation fermented soybean products using jinpung cultivar will improve quality.

지역별 시판 전통메주의 이화학적 및 미생물 분포 특성

신동선,한상익,최인덕,이석기,박지영,김남걸,최혜선,Shin, Dong-Sun,Han, Sang Ik,Choi, In Duck,Lee, Seuk Ki,Park, Ji Young,Kim, Nam Geol,Choi, Hye Sun 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.5

This study was carried out to obtain basic data on Korean traditional Meju collected from 18 regions (TM1~TM18) in Korea and to define and control quality. The shape of Meju was mostly rectangular and the weight was 0.84~2.04 kg. The physicochemical analysis showed: pH, 5.31~8.21; total acidity, 0.91~2.74%; moisture content, 4.79~42.16%; and soluble protein content, 41.37~23.48%. Hunter color values for L (lightness), a (redness), and b (yellowness) ranged from 39.07~67.92, 3.57~8.87, and 7.48~20.67, respectively. The amino nitrogen contents of all samples were in the range of 257.29 to 839.58 mg% and TM13 showed the highest content (839.58 mg%). Total viable cells, yeast and mold counts of Meju were 8.43~5.91 log CFU/g, 2.48~5.19 log CFU/g, and 3.42~7.48 log CFU/g, respectively. Based on the results, it is proposed that quality standards and management of Meju fermentation conditions and information about different varieties of soybeans used should be made available.

장류용 콩 품종별 발효물의 품질 특성

신동선,박장환,최인덕,이석기,박지영,김남걸,최혜선,Shin, Dong-Sun,Park, Chang Hwan,Choi, In Duck,Lee, Seuk Ki,Park, Ji Young,Kim, Nam Geol,Choi, Hye Sun 한국식품영양학회 2019 韓國食品營養學會誌 Vol.32 No.2

This study evaluates the quality properties of soy-paste soybean cultivar for fermented soybean products. The six soybean varieties that include Jinpung, Saedanbaek, Daepung 2, Pyeongwon, Cheonga and Saeolkong were used in the experiment. The range of water uptake ratio, hardness after soaking and hardness after steaming were 117.00~131.33%, 1.65~3.30 kg and 0.05~0.14 kg, respectively. The physicochemical analysis indicated the following: Moisture content, 63.27~68.72%; pH, 6.43~6.60; total acidity, 0.27~0.45%. Color values for L value (lightness), a value (redness), and b value (yellowness) ranged from 39.07~67.92, 7.64~11.79, and 7.48~20.67, respectively. The amylase and protease activities of the Saedanbaek samples were the highest among all cultivars. The amount of viscous substance in the fermented soybean products by cultivars ranged from 5.93 to 8.37%, and Saedanbaek was the highest. The total viable cells counts for soybean fermented products were 9.11~9.42 log CFU/g. The amino-type nitrogen contents of all samples were in the range of 401.07 to 524.47 mg% and Saedanbaek cultivars showed the highest content (524.47 mg%). Based on the results, Saedanbaek will be suitable as a soy-paste soybean cultivar and the quality standards for the fermentation process of the fermented soybean products.

감 과피를 첨가한 설기떡의 품질특성 변화

신동선,김경미,한서영,한귀정,Shin, Dong-Sun,Kim, Kyung-Mi,Han, Seo-Young,Han, Gwi-Jung 한국식품조리과학회 2013 한국식품조리과학회지 Vol.29 No.5

본 연구는 농가단위 생산 식품의 품질향상 및 제품화 기술 개발로 감 과피의 영양기능성 성분을 조사하고 감 과피 이용 조리가공제품을 개발하여 감 과피의 이용성을 확대시키고자 하였다. 감 과피의 일반성분을 조사한 결과 수분이 4.35%, 단백질이 3.01%, 지방이 1.02%, 회분이 2.02%, 당도는 $5.7^{\circ}Brix$로 영양성분이 우수하였으며 감에 많이 함유되어있는 천연 지용성 색소인 총 카로티노이드가 82.5 mg%로 나타났다. 저장기간에 따른 감 과피 설기의 품질특성 조사 결과 수분 함량의 변화에서 감 과피 첨가량이 증가할수록 설기의 수분함량은 다소 증가하였으며 시간이 경과함에 따라 저장 28시간까지 모든 시료에서 감소하는 경향을 보였다. 기계적 특성의 변화에서 색도의 경우 L값은 대조군에서 가장 높게 나타났고 감 과피 첨가량이 증가할수록 낮게 나타났다. 또한 a값 및 b값은 첨가량이 증가할수록 높은 경향을 나타내었다. 텍스처의 변화는 감 과피 첨가량이 증가함에 따라 경도, 부착성, 탄력성, 응집성, 점착성, 씹힘성 모두 감소하였으며 시간이 경과함에 따라 경도, 부착성, 점착성, 씹힘성은 증가하는 반면 탄력성과 응집성은 감소하는 경향을 나타내었다. 관능검사는 3% 첨가군이 가장 높게 평가되었으나 1, 3, 5% 간의 유의적인 차이는 없었다. This study is to examine nutrients in the persimmon peel develop processed products and analyze their quality properties. The persimmon peel powder was rich in nutrients with 4.35% of moisture, 3.01% of protein, 1.02% of lipid, 2.02% of ash and $5.7^{\circ}Brix$ of Sugar concentration as well as 82.5 mg% of total carotenoid. As far as quality properties of Sulgidduk were concerned when the 5% addition persimmon peel resulted in the highest level of watery content and the more colors were added the lower the L value became and the higher a and b values. As the result of measurements using a texture analyzer, hardness, adhesiveness, cohesiveness, springiness and chewiness property decreased flexibility increased. The sensory test results revealed that the 3% added persimmon peel Sulgidduk was the best.

전처리 조건과 당침지액이 건조 단호박의 품질특성에 미치는 영향

신동선,유선미,황영,Shin, Dong-Sun,Yoo, Seon-Mi,Hwang, Young 한국식품조리과학회 2012 한국식품조리과학회지 Vol.28 No.6

단호박의 전처리 조건에 따라 건조 후의 품질의 변화를 조사하기 위하여 전처리 조건으로 블랜칭, 증숙 및 전자레인지의 방법으로 각각 전처리를 달리하여 품질특성을 조사하였다. 시료의 크기는 $2.5{\times}2.5{\times}1$ cm로 하였으며 블랜칭의 처리 온도는 50, 70, 90 및 $100^{\circ}C$으로 하여 각각 2분 동안 처리하였고 증숙 처리시간은 0, 1, 2, 4 및 6분, 전자레인지는 0, 5, 10, 20 및 60초 동안 각각 가열하여 10분 동안 식힌 후 실험을 진행하였다. 품질특성을 조사한 결과, 블랜칭 처리의 경우 수분함량은 대조구가 66.72%이었으나 온도가 높아질수록 점차적으로 감소하여 $100^{\circ}C$에서는 59.06%로 감소하였다. 당도는 온도가 높아질수록 점차적으로 증가하였다. 중량 감소율은 처리온도가 높을수록 오히려 증가하는 경향을 나타내었다. 색의 경우 온도가 높을수록 L값은 낮아지는 반면 a값은 증가하였고 b값은 증감하는 경향을 보였다. 증숙 시간에 따른 품질특성에서 증숙 시간이 길어질수록 수분함량은 감소하였으나 당도는 증가하였다. 중량 감소율은 계속적으로 증가하였으나 그 변화의 폭은 미미하였다. 색의 변화에서도 증숙 시간이 길어질수록 L값은 낮아졌으며 a값 및 b값은 다소 증가하였다. 전자레인지 처리는 시간이 길어질수록 수분함량은 감소하였고 당도와 중량 감소율은 다소 증가하였으며 색은 블랜칭과 중숙의 경우와 같은 경향으로 나타났다. 경도의 결과는 블랜칭 처리가 가장 낮았으며 그 다음이 증숙, 전자레인지 순으로 나타났다. 당 침투 시간은 20시간으로 결정되었으며 당 종류별 관능평가에서는 설탕과 설탕:과당(1:1) 조성물이 높게 평가되었다. 따라서 건조 단호박은 전처리로 증숙을 2분 처리하는 것이 좋으며 당침지액은 설탕:과당(1:1)이나 설탕:과당:플락토 올리고당(5:3:2)이 적당할 것으로 보인다. This study prepares dried sweet pumpkins to optimize pretreatment conditions of blanching, steaming and microwave heating and to investigate the quality characteristic of each method. The sweet pumpkin blanching treatment of moisture content decreased gradually with increasing temperature, and soluble solids, and weight loss was increased. Color temperature is lower, and a higher value of L value and b value increased. As for the sweet pumpkin steaming treatment of moisture content, it was observed that the longer the steaming time was decreased, sugar content was increased. Change of color in the L value, the longer the steaming time a and b values. Also, as for the microwave treatment of the sweet pumpkin, the longer the time the moisture content decreased, it slightly increased soluble solids and weight loss. Blanching showed the lowest hardness of texture, followed by steaming, and microwaves, in order. Penetration per 20 hours per type was determined by sensory evaluation of sugar, and sugar:fructose(1:2)ratio were higher in the composition.