전통 밑반찬의 인지도와 이용실태에 관한 조사연구 I - 장아찌류-

윤계순,Yoon, Gye-Soon 한국식생활문화학회 1995 韓國食生活文化學會誌 Vol.10 No.5

This study was undertaken to investigate the knowledge and the use of Korea traditional basic side dishes, Jangachies, by housewives. Among the 58 kinds Jangachies, the most well-known Jangachies (above 80% of subjects) turned out to be Perilla leaf, Red pepper leaf, Garlic, Young stem of garlic, Green red leaf, Cucumber and dried Radish Jangachi in the order. In cooking experience of Jangachi, 40% of subjects in Perilla leaf, 28.0% in Green red pepper, 24.8% in Garlic and 24.1% in Red pepper leaf Jangachi have cooked frequently. The proportion of subjests who has bought the marketed Jangachi products were 51.6%. Major problem of that products was pointed out for a sanitary condition, high price and poor taste. If marketed Jangachies were improved over the aspects, the proportion of subjects who would buy the products was 76.2%. The frequency of Jangachi intake was very low on a average due to too salty taste and the difficulty in preparation. The older in age, the more in interest level for Jangachi (p<0.05). 39.6% of subject have had preparation ability of Jangachies. With increasing age (p<0.01), decreasing education level (p<0.01) and those who live in rural area (p<0.05), preparation ability of Jangachi tended to be higher.

전통 밑반찬의 인지도와 이용실태에 관한 조사연구 (II) -마른반찬 및 자반류-

윤계순,송요숙,Yoon, Gye-Soon,Song, Yo-Sook 한국식생활문화학회 1996 韓國食生活文化學會誌 Vol.11 No.5

This study was undertaken to investigate the knowledge and the use of Korean traditional basic side dishes, dried side dishes and Jabans, by housewives. Among the 59 kinds dried side dishes and Jabans, the most well-known food (above 90% of subjects) turned out to be squid Po (dried strip), kong Jaban (seasoned bean), pollack Po, dried yellow croacker, build -dried anchovy Jaban and laver Boogag in the order. In cooking experience of dried side dish and Jaban, over 40% of subjects for build-dried anchovy Jaban, squid Po, dried yellow croacker and kong Jaban have cooked frequently. The proportion of subjects who has bought the marketed dried side dishes and Jaban products was 61.5%. Major problem of that products was pointed out for a sanitary condition and high price. If marketed dried basic side dishes and Jabans were improved over the aspects, the proportion of subjects who would buy the products was 70.0%. Preparation ability of these basic side dishes was influenced by age and educational level. The working housewives had higher frequency in use than the non-job housewives. The interesting degree for basic side dishes was not significantly different from age, resident area and educational level.

흑미 및 현미의 부분적인 대체가 절편의 물성과 노화에 미치는 영향

윤계순(Gye Soon Yoon) 대한가정학회 2001 Family and Environment Research Vol.39 No.1

찰보리를 이용한 인절미 제조와 품질 특성

윤계순(Gye-Soon Yoon),고하영(Ha-Young Koh) 한국식품영양과학회 1998 한국식품영양과학회지 Vol.27 No.5

찰보리 소비 증진을 위해 다양한 찰보리 조리제품 개발의 일환으로 찰보리쌀과 가루를 이용하여 인절미(친떡)를 제조하고 찹쌀떡 및 메보리떡과 texture, 기호성 등을 비교 조사하여 찰떡제조의 가능성을 살펴보았다. 찰보리가루와 찰보리쌀로 만든 떡의 수분함량은 각각 52.1%, 51.0% 이었다. 0, 2, 4일 저장동안 찰보리떡의 색도 변화는 L값의 경우 모두 더 어두어지는 경향을 보였으며 제조 첫날에 측정한 a값은 찰보리가루로 제조한 떡이 유의적으로 컸고 b값은 찰보리로 만든 떡 모두 찹쌀떡보다 높은 값을 나타냈다. 견고도에 있어서 두 종류의 찰보리떡은 찹쌀떡과 유의적인 차이를 보이지 않았으며, 저장기간이 경과됨에 따라 증가 양상을 보였으나 증가도는 아주 낮았다. 점착성은 두 찰보리 및 찹쌀떡에서 크게 나타났고 저장기간이 지남에 따라 감소 경향을 보였다. 냉동, 해동한 후의 견고도와 점착성은 찰보리쌀로 만든 떡의 경우 제조 첫날과 큰 차이가 없어 냉동, 해동에 대한 안전성이 큼을 알 수 있었다. 관능검사 결과, 종합적인 기호도는 두 찰보리떡 모두 찹쌀떡에 비해 낮게 나타났으나 찰보리가루로 만든 떡은 4.0 이상의 점수를 받아 찰보리가루를 이용, 찰떡제조의 가능성을 보여줬다. In order to increase the use of waxy barley, cakes were made and the textural and sensory propel tics were investigated. The moisture content of cakes made out of waxy barley grain and flour were 51.0 and 52.1%, respectively. L values in color of the waxy barley cakes tended to decrease during 3 day storage at 15℃. Textural analysis showed that there were no differences among two waxy barley and waxy rice cakes in hardness at fresh state. But after 3 day storage at 15℃, the hardness of the waxy barley cake was lower than that of waxy rice cake. These results implied that the degree of retrogradation of waxy barley cake might be low due to its high dietary fiber content. The hardness and adhesiveness of the waxy barley cake thawed after 15 day frcezing were not significantly different from those of the fresh cake. In sensory evaluation, the overall preference of waxy barley cake was lower than that of waxy rice, but the sensory score of the cake made of waxy barley flour was above 4 point in the 5 point scale, showing a patency of waxy barley for the cakes.

한국인이 육류음식에 관한 의식구조 및 이용행동

윤계순(Gye-Soon Yoon),우자원(Ja-won Woo) 한국식품영양과학회 1999 한국식품영양과학회지 Vol.28 No.1

한국인의 육류 이용행동과 의식구조 등을 설문지를 사용하여 조사 분석한 결과는 다음과 같다. 육류 음식은 조사대상자의 86.3%가 주로 저녁에 먹으며 육류섭취습관은 주로 야채와 함께 먹는다가 73.3%로 높게 나타났다. 육류 섭취 후의 심리적 느낌에 대해서는 조사 대상자의 69.2%가 스테미나 증진, 만복감 등의 긍정적인 반응을 보였으나 성인병이 걱정된다는 부정적인 반응도 14.5%로 나타났다. 개고기에 대해서는 영양가가 뛰어나다는 의견을 포함하여 다른 육류와 차이가 없다는 의견이 67.4%로 나타나 식육으로의 인정하는 비율이 높게 나타났으나 New Zealand 거주자의 48.7%는 혐오감을 주는 식품으로 여기고 있었다. 육류 이용이 감소했다는 비율은 43%로 40대 이상에서 보다 높게 나타났고 감소 이유는 50대 이상의 경우 건강(66.7%), 20대는 경제적 이유(63.0%)가 높은 비율을 차지했다. 학력과 소득 수준이 높아질수록, 또 New Zealand 거주자의 경우 건강 때문에 감소했다는 의견이 높게 나타났다. 육류에 관한 영양지식은전체적으로 6.1점 이하이며 여성이 남성보다 더 높은 점수를 받았고, 육류지방을 제거하는 정도는 여성과 학력수준이 높을수록, 또 New Zealand 거주자들이 유의적으로 더 높았다. 지나친 육식이 건강에 나쁘다고 생각하는 이유는 대부분 지방과 콜레스테롤 때문이라고 하였다. 식육의 종류에 따른 이용 빈도를 보면 돼지고기, 쇠고기, 닭고기의 섭취가 비교적 많았으며 양, 사슴, 염소, 오리 등은 극히 낮은 빈도를 보였는데 New Zealand 거주자의 경우 양고기가 흔하게 유통됨에도 불구하고 그 이용빈도는 낮은 편이었다. 육가공품의 이용빈도는 연령이 증가함에 따라 낮아지는 경향을 보였으며 가공육에 대한 의견으로 조리가 간편하다는 응답비율이 59.7%로 나타났고, 응답자 1/3 이상이 첨가물 및 영양소 파괴 등의 부정적 의식을 갖고 있었다. 식육류의 섭취빈도는 육류에 대한 기호도가 높을수록 교육과 월소득수준이 높을수록, 또한 한끼에 먹는 육류의 양이 많을수록 높은 것으로 나타났다. BMI 20 이상의 경우 한 끼에 섭취하는 식육의 양은 그 이하 보다 유의적으로 더 많았고 육류에 대한 필요성 인식은 BMI가 낮을수록 더 높게 나타났다. 이상의 결과를 종합해보면 육류 섭취빈도는 육류에 대한 기호성, 교육 및 월소득수준에 따라 영향을 받고 있으며 육류 섭취후의 심리적 느낌에 대해서는 대부분 긍정적인 반응을 보인 반면 근래에 들어 육류 섭취의 감소 비율이 비교적 높고 그 이유 또한 건강 때문이라는 비율이 높아 육류 섭취의 증가가 건강에 부정적임을 나타내고 있다. 한편 New Zealand 거주자의 경우 육류 음식에 관한 의식구조는 개고기에 관한 내용을 제외하고는 국내 거주자들과 큰 차이는 보이지 않았다. 육가공품에 대해서는 첨가물 및 영양소 파괴 등에 관한 무조건적인 부정적 인식이 많아 이에 대한 정확한 정보 제공이 필요한 것으로 나타났다. This study was undertaken to investigate the perception and the consumption behavior for the meats in Koreans. The subjects were 491 Koreans including the ones residing in New Zealand. Most of subjects answered the meats are used for supper time. The frequency of the meats intake was affected by education and monthly income level. 69.2% of the subjects had positive response such as increased stamina and fulled stomach for psychological state after the meats intake. The use of meats recently revealed that 48% of the subjects have decreased its consumption. The main reasons diminished the use of meats were for the good health and economic state. Women were found to avoid the meats fat to a greater degree than men. The kinds of the meat used frequently were beef, pork and chicken. The younger tended to higher the frequency of the processed meats intake than the older. According to 3 level of BMI of the subjects, there were significant differences in the amount of the meat intake and perception for necessity of the meat. This study showed that the higher the preference for meat, the education and the monthly income level, the more the meat intake frequency. There were not significant differences between Koreans residing in domestic and New Zealand except the dog meat in the perception and consumption of the meat.

주부들의 식용유지류 이용의식 및 사용실태

윤계순(Gye Soon Yoon) 대한가정학회 2001 Human Ecology Research(HER) Vol.39 No.2

사골 추출물이 전주비빔밥용 밥의 물리적 및 관능적 특성에 미치는 영향

윤계순(Gye-Soon Yoon),이보순(Bo-Soon Lee),박기홍(Ki-Hong Park) 동아시아식생활학회 2009 동아시아식생활학회지 Vol.19 No.6

The effects of the water extract of beef shank bones on the physical and sensory characteristics of cooked rice for JeonJu Bibimbap were investigated. Five kinds of cooked rice were prepared with 0%(control), 20%, 40%, 60%, and 100% of the beef shank bones extract. An increase in the beef shank bones extract concentration was associated with a lower moisture content of the cooked rice. The color(L, b value) of the cooked rice prepared with the beef shank bones extract became gradually darker during storage at 60℃. In regards to the textural properties of the cooked rice, the hardness increased with the addition of the beef shank bones extract and chewiness was changed in a similar pattern to that of hardness. However, the adhesiveness significantly decreased. In the sensory evaluation, the cooked rice prepared with 20 and 40% of the beef shank bones extract had the best sensory quality for JeonJu Bibimbap.

Aging & Cellular Senescence : Mitochondrial Dysfunction and Dynamics in Cellular Senescence

윤계순 ( Gye Soon Yoon ) 한국지질동맥경화학회(구 한국지질학회) 2008 한국지질동맥경화학회 추계학술발표논문집 Vol.2008 No.-

두유 첨가에 따른 도토리식빵의 색도 및 조직감 특성 변화

김정미 ( Jeong-mee Kim ),윤계순 ( Gye-soon Yoon ),주정임 ( Jung Im Joo ) 한국식생활문화학회 2016 韓國食生活文化學會誌 Vol.31 No.6

The objective of this study was to prepare acorn bread added with soymilk in order to improve its quality and develop the best possible recipe. The loaf volume, color, texture and sensory evaluation of acorn bread added with soymilk 10~40% were measured during the storage period. The L-value significantly decreased upon addition of 40% soymilk. A-value increased, but b-value decreased. During the storage period, the L- and a- values increased except 2 days at room temperature and 7 days in a freezer, whereas b-value decreased. For textural measurement, hardness, springiness, gumminess and brittleness increased significantly upon addition of soymilk. However cohesiveness decreased for 2 days of storage, whereas gumminess and brittleness for 1 day of storage at room temperature. Freezer storage for 1 day reduced cohesiveness, and gumminess for 4 and 7 days, respectively, and brittleness after all storage periods. The sensory evaluation showed that acorn bread added with soymilk 20% produced the best results in color and taste. The bitter aftertaste increased according to addition of soymilk with lower scores. Softness, chewiness and overall preference decreased significantly. Therefore, 10% soymilk addition got the best scores in aftertaste, softness, chewiness and overall acceptances.

Nicotinamide 와 Vitamin C 가 Phenobabital 의 대사에 미치는 영향

권창호(Chang Ho Kwon),윤계순(Gye Soon Yoon) 경희대학교 동서약학연구소 1986 경희약대 논문집 Vol.14 No.-

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