제분방법을 달리한 분질미, 연질미 및 경질미를 이용한 잉글리쉬 머핀의 품질특성

최옥자,심기훈,마은빛,이슬,손경숙,정희남,Choi, Ok-Ja,Shim, Ki-Hoon,Ma, Eun-Bich,Lee, Seul,Son, Kyeong-Suk,Jung, Hee-Nam 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.5

This study investigated the quality characteristics of English muffins made rice flour created using different grinding methods (DPR: powdered type rice flour by dry milling. DSR: soft type rice flour by dry milling. DHR: hard type rice flour by dry milling. WPR: powdered type rice flour by wet milling. WSR: soft type rice flour by wet milling. WHR: hard type rice flour by wet milling). The volume, volume expansion, and specific volume were the highest in WPR. The shape and cross section indicated that WPR, WSR and DPR were the best quality. The L value was the highest in DHR, the b value was the highest in DPR. Hardness, gumminess and chewiness were the lowest in WPR, and the highest in DHR. According to result of the sensory evaluation, the color, flavor, appearance, texture and overall acceptability were the highest in WPR, while the taste preference was the highest in WSR. 분질미, 연질미 및 경질미 쌀 품종을 건식제분과 습식제분 방법으로 제조한 쌀가루의 bakery 제품 활용도를 알아보기 위해서 제조한 잉글리쉬 머핀의 품질특성을 비교한 결과는 다음과 같다. 각각의 쌀가루로 제조한 잉글리쉬 머핀의 무게는 시료간에 유의한 차이가 없었고, 부피, 부피팽창율 및 비용적은 습식제분 분질미 쌀가루를 이용한 잉글리쉬 머핀에서 가장 높았으며, 건식제분 경질미 쌀가루로 제조한 잉글리쉬 머핀에서 가장 낮았다. 외관과 단면 형태를 살펴본 결과, 습식제분 분질미와 연질미 그리고 건식제분 분질미를 이용한 잉글리쉬 머핀이 가장 좋게 나타났다. 색도 측정 결과, L값은 건식제분 경질미를 이용한 잉글리쉬 머핀이 가장 높았고, b값은 건식제분 분질미를 이용한 잉글리쉬 머핀이 가장 높았다. 경도, 점착성 및 씹힘성은 습식제분 분질미를 이용한 잉글리쉬 머핀에서 가장 낮아 부드러웠고, 건식제분 경질미 쌀가루를 이용한 잉글리쉬 머핀에서 가장 높아 단단하게 나타났다. 관능검사 측정 결과, 색, 향미, 외형, 질감 및 전체적인 기호도는 습식제분 분질미 쌀가루를 이용한 잉글리쉬 머핀이 가장 높게 나타났고, 맛에 대한 기호도는 습식제분 연질미 쌀가루를 이용한 잉글리쉬 머핀이 가장 높게 나타났다.

육계의 사료내 황토 첨가가 계육의 관능적 특성에 미치는 영향

최옥자,양철주,김정빈,문승태,정현숙,심기훈,채영기,Choi, O.J.,Yang, C.J.,Kim, C.B.,Moon, S.T.,Jung, H.S.,Shim, K.H.,Chae, Y.K. 한국가금학회 2007 韓國家禽學會誌 Vol.34 No.2

육계 사료내 황토의 첨가가 계육의 조리시 관능적 특성에 미치는 영향을 조사한 결과는 다음과 같다. 공시 동물은 Ross Broiler 216수로 6처리 6반복 반복당 6수씩 사양 시험을 실시하였다. 처리구는 1) 대조구, 2) 황토 0.5% 첨가구, 3) 황토 1.0% 첨가구, 4) 황토 2.0% 첨가구, 5) 황토 4.0% 첨가구, 6) 황토 8.0% 첨가구로 총 6처리로 나누어 급여한 후 관능적 특성을 조사하였다. 황토 첨가구는 대조구에 비하여 조리 전에는 L값은 유의적인 차이가 나타나지 않았으나, 조리 후에는 유의적으로 증가하였고(P<0.05), 조리 전보다 조리 후에 L값이 더 높았다. a값은 조리 전의 경우 대조구에 비하여 황토 첨가구는 더 낮게 나타난 반면, 조리 후에는 대조구보다 황토 첨가구가 더 높게 나타났다. b값은 조리 전의 경우 대조구에 비하여 4.0 및 8.0% 첨가구에서 높게 나타났고, 조리 전보다 조리 후 b값은 높게 나타났다. 경도, 점착성 및 씹힘성은 조리 전과 후 모두 대조구에 비하여 황토 첨가량이 증가함에 따라 낮아졌다(P<0.05). 조리 후 육수의 탁도는 사료내 황토 첨가량이 증가할수록 높게 나타났다(P<0.05). 관능 평가에서 육질과 육수의 색, 향미, 맛, 질감 등은 대조구보다 황토 첨가구의 기호도가 높았으며(P<0.05), 전체적인 선호도는 4.0% 황토첨가구가 가장 높게 나타났다(P<0.05). 따라서 육계의 사료 황토를 첨가하여 생산한 계육은 관능 평가 결과 기호성을 향상시킬 수 있는 방법으로 사료된다. This experiment was conducted to research the effects of Yellow Clay(YC) on the sensory evaluation of cooked meat in broiler chicks. A total of 216 one day old broiler chicks were divided into 6 groups at random. The six groups are consisted of one control group, to which no YC was added, and 5 groups to which an amount of YC was differently added. Diets contained 0.5, 1.0, 2.0, 4.0 and 8.0% of YC and fed to the 5 group broilers for 6 weeks. The lightness of meat in the broilers treated with YC was significantly higher than that of the control group in after-cooking(P<0.05). Besides, the lightness of meat was higher after-cooking than before-cooking. The properties of hardness, gumminess and chewiness were significantly lowered in the groups treated with Yellow Clay, as the amount of Yellow Clay increased at before-cooking and after-cooking(P<0.05). The turbidity of stock was higher in the groups treated with Yellow Clay as the percentage level of Yellow Clay increased, compared with the control group(P<0.05). The acceptability of color, flavor, and texture of meat and stock was higher in the groups treated with Yellow Clay, when compared with that of the control group(P<0.05). In total, the group treated with the 4 percentage of Yellow Clay was the highest in the overall preference(P<0.05).

백진주 쌀가루를 이용한 비유탕 쌀과자 제조조건의 최적화 연구

최옥자(Ok Ja Choi),정희남(Hee Nam Jung),김용두(Young Doo Kim),심재한(Jae Han Shim),심기훈(Ki Hoon Shim) 한국식품저장유통학회 2013 한국식품저장유통학회지 Vol.20 No.6

This study investigated the properties of rice snack puffed in a microwave oven after drying its dough according to Baekjinju soaking time and additional soybean milk. The optimum conditions for the non-fried rice snack using Baekjinju wetted flour were determined through the design of an experiment using response surface methodology. The independent variables were the Baekjinju soaking time and the additional soybean milk, and the dependent variables were the weight, volume, density, expansibility, Hunter’s color value, hardness, and sensory properties. The quadratic model was chosen for the weight, density, expansibility, b value, and hardness. The two-factor interaction model was chosen for the volume, flavor, appearance, and overall preference. The linear model was chosen for the L value, taste, and texture. The weight was increased to longer than 11.26 days with the increase in the rice soaking. The volume, expansibility, L value, and b value increased with the increase in the rice soaking time and in the additional soybean milk ratio. However, the density was decreased was in reverse. The hardness increased most, with the rice soaking time rising from 5.28 to 8.53 days and the soybean milk additional ratio increasing from 5.34 to 20.26%. The sensory properties improved as rice soaking time decreased, and the soybean milk additional ratio was revered. As for the desirability, the optimal formulation of the dough of non-fried rice snack was achieved by mixing 200 g of Baekjinju flour with a 0.69 days rice soaking time and a 26.67% soybean milk of rice ratio according to weight.

지역 브랜드 쌀의 이화학적 특성 비교

최옥자(Ok Ja Choi),장원용(Won Yong Jang),송치영(Chi Young Song),이미영(Mi Young Lee),심기훈(Ki Hoon Shim) 한국식품영양과학회 2017 한국식품영양과학회지 Vol.46 No.11

본 연구는 시판되고 있는 경기도, 충청남도, 경상북도, 전라남도 등의 지역에서 시판되고 있는 브랜드 쌀 품종과 대형마트에서 판매하는 PB 제품의 이화학적 특성 및 호화 특성을 분석하여 비교 검토하였다. 쌀의 일반성분 분석에서 수분함량은 15.67~17.03%, 조단백 함량은 5.73~6.30%, 조지방 함량은 0.38~0.95% 그리고 조회분 함량은 0.23~0.56%로 나타났고, 전라남도 일미벼 품종과 경상북도 일품벼 품종의 수분 함량이 높았고, 경기도 고시히카리 품종과 전라남도 호평벼 품종의 조단백 함량이 낮았다. 쌀가루의 색도에서 L값은 96.76~97.27, a값은 -1.63~-0.63 그리고 b값은 2.00~2.60으로 나타났다. 쌀가루의 수분흡수지수는 1.21~1.39로 나타났고, 수분용해지수는 0.63~0.93%로 경기도 고시히카리 품종과 전라남도 일미벼 품종에서 낮게 나타났다. 쌀가루의 아밀로오스 함량은 14.63~20.86%로 경기도 고시히카리 품종과 전라남도 일미벼 품종에서 낮게 나타났다. 쌀가루의 X-선 회절도를 측정한 결과 모든 품종의 쌀가루는 A 도형을 나타냈다. 아밀로그램에 의한 쌀가루의 호화 특성 분석 결과, 호화개시온도는 59.57~63.23°C, 최고점도는 569.00~718.67 B.U., 최고점도 시 온도는 87.23~89.27 C, 최저점도는 264.67~295.00 B.U., 50°C로 냉각한 냉각점도는 418.33~563.33 B.U., 강하점도는 303.00~423.67 B.U. 그리고 치반점도는 212.67~265.33 B.U.로 나타났다. 시차열량주사계를 이용한 쌀가루의 호화엔탈피 측정 결과 호화개시온도는 54.66~58.63°C, 호화정점온도는 65.87~68.14°C, 호화종료온도는 73.37~75.54°C 그리고 호화엔 탈피는 1.98~2.95 cal/g으로 나타났다. 내부치밀도와 호화개시온도가 높고 수분흡수지수, 조단백 함량, 아밀로오스 함량 그리고 아밀로그램의 최종점도 및 치반점도가 낮으면 식미가 좋은 품종으로 봤을 때 경기도의 고시히카리 품종, 전라남도의 일미벼 품종 및 호평벼 품종 그리고 충청남도의 삼광벼 품종이 우수한 품종으로 나타났다. The study examined and compared the physicochemical and characteristics of various rice brand varieties and private brand products on the market. The moisture content in the proximate composition of rice was 15.67∼17.03%, crude protein content was 5.73∼6.30%, crude lipid content was 0.38∼0.95%, and crude ash content was 0.23∼0.56 %. Ilmi and Ilpum had high moisture content, whereas Gosihikkari and Hopyeong had high crude protein content. In the Hunter’s color value of rice flour, L value was 96.76∼97.27, a value was -1.63∼-0.63, and b value was 2.00∼2.60. The WAI was 1.21∼1.39, WSI was 0.63∼0.93%, and amylose content was 14.63∼20.86%, respectively; Gosihikkari and Ilmi showed the lowest values. The X-ray diffraction patterns of rice flours of all varieties showed an A shape. For the amylogram properties of rice flour, initial pasting temperature was 59.57∼63.23°C, maximum viscosity was 569.00∼718.67 B.U. (Brabender Units), breakdown was 303.00∼423.67 B.U., and setback was 212.67∼265.33 B.U.. For differential scanning calorimeter (DSC) of rice flour, onset temperature was 54.66∼58.63°C, peak temperature was 65.87∼68.14°C, end temperature was 73.37∼75.54°C, and enthalpy was 1.98∼2.95 cal/g. The rice varieties with high internal density and initial pasting temperature as well as low crude protein content, WAI, amylose content, and setback can be classified as good. Gosihikkari in Gyeonggi Province, Ilmi and Hopyeong in Jeollanam-do, and Samgwang in Chungcheongnam-do are among them.

마이크로파 가열이 감자가루 저장중 지방산 조성에 미치는 영향

최옥자(Ock-Ja Choi),고무석(Moo-Seok Koh) 한국식품영양과학회 1991 한국식품영양과학회지 Vol.20 No.5

감자의 저장성과 가공적성 개선을 목적으로 감자에 마이크로파로 0초, 60초, 120초, 180초 동안 각각 가열한 다음 가루로 만들어 12개월 동안 저장하면서 마이크로파 가열효과를 실험한 결과는 다음과 같다.<br/> 감자가루 총지질의 함량은 마이크로파 가열시간이 길수록 감소되었고, 12개월 저장하였을 경우, 저장기간이 길수록 총지질의 함량은 감소하였으나 마이크로파로 가열하여 저장한 감자가루는 저장기간 동안 총지질의 감소량이 적었다. 감자가루 주요 지방산은 linoleic acid(30.92%), palmitic acid(29.35%), linolenic acid(8.90%), stearic acid(8.23%)로 나타났다. 마이크로파 가열을 하였을때 마이크로파 가열시간이 길수록 18:2, 18:3 등의 불포화 지방산들의 비율은 증가하고, 16:0, 18:0 등의 포화 지방산들의 비율은 상대적으로 감소하였다. 저장기간 동안 지방산의 조성은 저장기간이 길수록 포화 지방산들의 비율은 증가하고 불포화 지방산들의 비율은 감소하였는데 마이크로파로 가열한 경우 저장시에 나타나는 포화 지방산의 증가와 불포화 지방산의 감소현상이 현저하게 억제되었고 마이크로파 가열시간이 길수록 억제효과가 크게 나타났다. For the purpose of improving storability and process adaptability of potato, we carried out an experiment to investigate the effects of microwave heating on the total lipid content and fatty acid composition of the potatoes in storage. The samples were made by powdering potatoes exposed to the microwave energy in a 560W, 2,450 ㎒ oven for 0, 60, 120 and 180 seconds respectively. From the examination of the samples stored at the temperature of 25±1℃ for 12 months, the following results were obtained. As an over-all tendency, the longer the samples were heated and the longer they were stored, the total lipid content decreased but the microwave-heated samples showed decreasing rates less than those of the controls for the whole storage periods. As major fatty acids of the potato flour, linoleic acid (30.92 %), palmitic acid (29.35 %), linolenic acid (8.90 %) and stearic acid (8.23 %) were detected from the samples. The longer the samples were exposed with microwave, unsaturated fatty acids like 18:2, 18:3 increased. Generally with the lapse of storage time, saturated fatty acids increased while unsaturated ones decreased. But in the samples heated with microwave, we observed an apparent suppression of the increasing rate of the saturated fatty acids and the decreasing rate of the unsaturated fatty acids, and the suppressing effects turned out to be proportional to the length of microwave heating.

의료진 대상 리마인더 프로그램이 중환자실 중심정맥관 관련 혈류감염에 미치는 효과

최옥자(Choi, Ok-Ja),조복희(Cho, Bok-Hee),박경화(Park, Kyung-Hwa),안민정(An, Minjeong) 전남대학교 간호과학연구소 2021 Nursing and Health Issues(NHI) Vol.26 No.2

Purpose: This study aimed to develop a reminder program and evaluate the impacts of the program on adherence to maximal sterile barrier precautions (MBP), duration of catheterization, and central line-associated blood stream infection rates (CLA-BSIs). Methods: A simulated control group pretest-posttest design was used. The participants were 35 physicians, 17 nurses and 165 patients (control group=75, intervention group=90) with central catheter insertions for more than 48 hours admitted to a tertiary hospital. Data were collected from an university-affiliated hospital in Gwangju, South Korea. The intervention group received the reminder program which consisted of MBP adherence education, short message service (adherence feedback to MBP, optimal recommendation, and hand washing), and self-report checklist on central venous catheter management. Results: The adherence level of MBP was significantly increased from 87.7% to 97.9% (p =.026) after implementation of the reminder program. The duration of catheterization significantly decreased in the intervention group compared to the control group (from 10.6 to 7.4 days, p =.024). The incidence of CLA-BSI rate decreased in the intervention group compared to the control group but it was not statistically significant. Conclusion: This study showed some effectiveness of the reminder program to improve adherence of MBP and duration of catheterization among patients with central line. Further studies are needed to evaluate effects of the program on CLA-BSI rate using a randomized clinical trial with larger samples and diverse settings.

감광성 DMNB 기를 함유한 새로운 포지형 감광성 폴리이미드의 합성 및 물성

최옥자(Ok Ja Choi),류윤미(Yun Mi Ryu),정민국(Min Kook Chung),이명훈(Myeng Hoon Lee) 한국고분자학회 2002 폴리머 Vol.26 No.6

발효정도에 따른 국내산 야생차의 기호적 특성

최옥자(Ok Ja Choi),이행재(Hang Jae Rhee),김경수(Kyong Su Kim) 한국식품영양과학회 2003 한국식품영양과학회지 Vol.32 No.7

갈색도를 나타내는 420 nm에서는 한국차의 경우 발효가 많이된 차일수록, 추출온도가 높을수록 흡광도가 증가되었다. 672 nm에서는 녹차 및 반발효차에서 특징적인 peak를 보였고, 발효가 많이된 차일수록 감소되어 강발효차에서는 peak가 나타나지 않았다. 녹차 및 각 발효차 가루 및 차추출액의 색도는 모두 발효를 많이 시킨 차일수록 명도는 낮아지고, 적색도와 황색도는 높아지는 경향을 나타냈다. 발효정도가 같은 차라도 추출액의 온도가 높아질수록 명도는 감소하고 적색도와 황색도는 대체로 증가하는 경향을 나타냈다. 녹차와 각 발효차의 추출액에 대한 관능 검사의 결과 향미는 발효차의 경우 발효를 많이 시킨 차일수록 선호도가 높았으며, 약발효차는 각 온도에서 향미에 대한 선호도는 가장 낮았다. 맛은 녹차의 경우 추출물의 온도가 60~70℃일 때 가장 좋은 선호도를 보였고, 중발효차와 강발효차는 추출물의 온도가 90℃일 때 가장 선호도가 높았으며, 온도가 낮아질수록 선호도가 낮게 나타났다. 전체적인 차의 선호도는 녹차, 강발효차, 중발효차, 약발효차의 순이었다. 향기성분은 녹차에서는 76종의 향기성분이 확인되었고, 총함량은 129.919mg/kg이었으며, 주요성분은 linalool, geraniol, nerolidol, benzyl alcohol과 linalool oxide로 나타났다. 약발효차는 76개의 peak가 확인되었고 총함량은 159.077 mg/kg으로 나타났으며, 주요성분은 geraniol, linalool, linalool oxide, ethanol, benzyl alcohol 등의 함량이 높았으며, 녹차의 성분과 유사하였다. 중발효차는 79개의 휘발성성분이 확인되었고 총함량은 455.608 mg/kg이었으며, 주요성분은 ethyl acetate, 3-methylbutanal, ethanol, (E)-2-hexenal, (E)-geraniol, linalooloxide으로 나타났다. 강발효차는 79개의 휘발성 향기성분이 확인되었고, 총함량은 680.521 mg/kg이며 주요성분은 3-methylbutanal, ethyl acetate, geraniol, ethanol, (E)-2-hexenal, hexanal, linalooloxide로 나타났다. 발효가 많이 진행된 차일수록 향기성분의 함량은 증가하였고, 알데히드의 함량이 현저하게 증가하였다. The present study was conducted to examine sensory characteristics of non-fermented tea and fermented teas with fermented times of 0 hr (green tea), 10 hrs (mild fermented tea), 17 hrs (medium fermented tea), 24 hrs (black tea), respectively. The lightness of tea powder and tea extract got lower, and the redness and the yellowness of those got higher as tea was more fermented. The result of sensory evaluation about the extracts of non fermented tea and fermented teas showed that the preference of flavor got higher in the more fermented tea but one got lower in a mild fermented tea according to temperatures, respectively. The preference of taste got higher at 60~70℃ extracts in the green tea and got the highest at 80~90℃ extracts in the medium fermented tea and black tea. A total of 76 flavor components was detected in non fermented tea and the total contents of those were 129.9 mg/kg. The major components were linalool, geraniol, nerolidol, benzyl alcohol, and linalool oxide. A total of 76 flavor components was detected in the mild fermented tea and total contents of those were 159.1 mg/kg. The major components were geraniol, linalool, linalool oxide, ethanol, benzyl alcohol, etc and were similar in those to the non fermented tea. A total of 79 flavor components was detected in the medium fermented tea and total contents of those were 455.6 mg/kg. The major components were ethyl acetate, 3-methylbutanal, ethanol, (E)-2-hexenal, geraniol, linalooloxide. A total of 79 flavor components was detected in the Black tea and total contents of those were 680.5 mg/kg. The major components were 3-methylbutanal, ethyl acetate, geraniol, ethanol, (E)-2-hexenal, hexanal, linalooloxide. The amounts of flavor components was increased, but the amounts of aldehyde compounds was remarkably increased according to the degree of fermentation.

쌀의 품종별 취반 특성

최옥자 ( Ok Ja Choi ),정희남 ( Hee Nam Jung ),심기훈 ( Ki Hoon Shim ) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2012 한국식품저장유통학회지 Vol.19 No.1

The objective of this study was to investigate the cooking properties of seven different rice cultivars (Dasan, Keunseom, Goami, Baekjinju, Seolgaeng, Hangangchal, and Heukseol). For the Hunter`s color values, the L value was highest in the Seolgaeng cultivar, the a value was highest in the Heukseol cultivar, and the b value was highest in the Hangangchal cultivar. For the water absorption rate, that of the Heukseol cultivar was 80 min up to the saturation point, those of the Dasan and Goami cultivars were 50 min, those of the Baekjinju and Keunseom cultivars were 30 min, and that of the Seolgaeng cultivar was 10 min. The water absorption was highest in the Keunseom cultivar (351.38%). The expansibility and soluble-solid contents were 226.97-551.08 and 5.56-21.05%, respectively. The hardness of the cooked rice was highest in the Heukseol cultivar (24.30 kg); conversely, the Hangangchal cultivar had the lowest value (7.49 kg). Goami was a hard cooked rice, except for the Heukseol cultivar. In the sensory evaluation of the cooked rice, the taste, texture, and overall preference were highest in the Baekjinju cultivar, the color was highest in the Seolgaeng cultivar, the flavor was highest in the Heukseol cultivar, and the appearance was highest in the Hangangchal cultivar. The Dasan and Keunseom cultivars yielded the lowest values in the sensory evaluation, except for texture.

마이크로파 가열방법에 따른 감자전분의 호화특성 변화

최옥자(Ock-Ja Choi),고무석(Moo-seok Koh),신말식(Mal-Shick Shin) 한국식품과학회 1994 한국식품과학회지 Vol.26 No.6