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숙성 기간에 따른 전통 간장의 맛 특성 변화(I) -일반 성분과 당류 분석-
주명숙,손경희,박현경,Joo, Myoung-Sook,Sohn, Kyung-Hee,Park, Hyun-Kyung 한국식생활문화학회 1997 韓國食生活文化學會誌 Vol.12 No.2
본 연구에서는 상법보다 메주농도를 높게하여 간장을 제조한 후, 2년의 장기 숙성을 거쳐 시료를 제조하고, 메주 농도와 숙성 기간에 따른 맛 특성 변화를 알아보기 위해 간장의 일반 성분 및 당류를 분석하였다. 간장의 일반 성분 중 pH는 $4.5{\sim}5.3$ 범위로, 숙성 기간에 따라 감소하였고, 적정 산도는 pH와 상대적인 경향을 보이며 숙성기간에 따란 증가하였다. 총산은 $586.145{\sim}1008.169mg%$로 역시 숙성기간에 따란 증가하였으며, 모두 메주농도 1.3;4에서 높게 나타났다. 완충 작용은 숙성 기간에 따라 유의적으로 증가하였다. 조단백은 $6.0681{\sim}11.5431$$ 범위로 숙성 기간에 따라 증가하였고, 메주농도 1.3:4에서 그 함량이 높았다. 조지방은 $0.03{\sim}0.2%$로 숙성 초기와 1.3:4에서 함량이 더 높게 나타났다. 수분은 $50{\sim}70%로 숙성기간에 따라 감소하였고, 식염은 $20.54{\sim}30.33%로 숙성 기간에 따라 증가하다 2년째는 감소하였다. 순고형분은 숙성 기간에 따라 증가하였고 메주농도 1.3:4에서 더 높았다. 각 시료의 환원당 함량은 숙성기간 도안 완만한 증가를 보였고, 유리당으로는 galactose $261{\sim}744mg%$, glucose $139.07{\sim}339.91mg%$, fructose $59.71{\sim}168.88mg%$ 순서로 높은 함량을 나타냈다. This study was carried out in order to analyze the changes in general compounds and sugars of traditional Korean soy sauce with varying Meju concentrations (Meju-water ratios of 1 : 4 and 1.3 : 4) and ripening periods (up to 2 years). Along with ripening period, pH decreased and titratable acidity, total acidity and crude protein contents increased, which were higher in 1.3 : 4 than in 1.4. Buffering power increased significantly with increasing ripening period. Crude fat content was higher in 1.3 : 4 than 1 : 4. Moisture content decreased and pure extract content increased significantly with increasing ripening period, which was high in 1.3 : 4. Salt contents increased with increasing ripening period, but decreasd in soy sauce ripened for 2 years. As the result of sugar analysis, reducing sugar showed slow increase with increasing ripening period. Among detected free sugars, galactose was present in the highest concentration and the rest were in the sequence of glucose, fructose. Total free sugar content was highest in soy sauce ripened for 150days in 1 : 4 and 210 days in 1.3 : 4.
주명숙,남상륜 대한류마티스 건강전문학회 1999 근관절건강학회지 Vol.6 No.1
The purpose of this study was to identify the risk factors of osteoporosis. The data were collected from women who visited Physical Examination Center of a university hospital located in Taejon during the period of September 1997-August 1998. The sample was divided into two groups(the osteoporosis group of 44 cases and the control group of 66 cases). The results were summarized as follows ; 1. Sociodemographic characteristics(education and family income) and BMI showed no significant difference between the osteoporosis group and the control group. 2. There was no significant difference in coffee, unbalanced diet, diet method and meal habit between the osteoporosis group and the control group. 3. The osteoporosis group reported more incidence of operative menopause due to hysterectomy and oophorectomy, but this was not statistically significant. There was no significant difference in use of oral pill use, past disease and family history of fracture between the osteoporosis group and the control group, but the odds ratio(OR .311, 95% CI : 1.30-7.41) of present illness was statistically significant in the osteoporosis group. 4. There was no significant difference in the reproductive history including number of delivery and abortion and feeding method between the osteoporosis group and the control group. 5. The osteoporosis group showed significant results of lower menopausal age, shorter duration of menstruation and longer duration after menopause compared to the control group. 6. The osteoporosis group reported significantly lower level of physical activity in such variables as work activity and walking time. 7. A logistic analysis showed that shorter period of menstruation, lower level of physical activity, non-alcohol drinking group, and presence of disease were related to the possibility of occurring of osteoporosis.
손경희,박현경,주명숙 한국식생활문화학회 1997 韓國食生活文化學會誌 Vol.12 No.4
This study was carried out in order to analyze the changes in nitrogen containing taste compounds of traditional Korean soy sauce with varying Meju concentrations (Meju-water ratios of 1:4 and 1.3:4) and ripening periods (up to 2 years), and to investigate correlation between sensory characteristics and taste compound contents via contents assay and sensory evaluation of soy sauce samples. Nitrogen compound contents were higher in 1.3:4 than in 1:4 for all nitrogen compounds. Free amino acid contents were highest in soy sauce ripened for 210 days. Among amino acids, glutamic acid was highest concentration. Nucleotides and their related compound contents did not vary with concentrations and were highest in the sample ripened for 210 days. In direct sensory evaluation of soy sauce, overall taste preference showed positive correlation to sweet taste. Likewise, overall taste preference showed positive correlation to umami, nutty, sweet taste in the sensory evaluation of seaweed soup seasoned with soy sauce. Sensory evaluation score was higher in 1.3:4 than in 1:4. According to the correlation assay of taste compound contents and sensory evaluations, nitrogen compounds (such as amino type nitrogen), amino acids (such as glutamic acid, aspartic acid, and lysine, and etc.), nucleotides (such as AMP, IMP, and etc) had significant influence on the sensory characteristics of soy sauce, and therefore we can conclude that these compounds affect the taste and quality of soy sauce.
이동훈(DH Lee),주명숙(MS Choo),성정주(JJ Sung) 대한산부인과학회 1969 Obstetrics & Gynecology Science Vol.12 No.1
In 1939, Schiller originally described a new specificially recognizavle overian tumor as being of mesonephric origin for its peculiar morphological pattern and called it mesobnephroma. After Schiller`s original report, numerous further cases of mesonep- hroma and discussions have appeared the literature in foreign countries and Korea. The case I am going to report must be considered malignant mesonephroma of the ovary to fulfill the features indicated by Schiller as diagnostic of this tumor.
성정주(JJ Sung),주명숙(MS Choo),배혜진(HJ Bae) 대한산부인과학회 1970 Obstetrics & Gynecology Science Vol.13 No.5
Two cases of secondary abdominal pregnancy which were nearly full term are reported. Abdominal pregnancy is a rare type of ectopic pregnancy. We have reviewed broefly abdominal pregnancy and presented the surgical findings and clinical ciurse of our cases.