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감자 튀김 조리시 Silicone Oil 효과에 관한 연구
염초애,윤숙자 淑明女子大學校 生活科學硏究所 1988 論文集 Vol.2 No.1
In this study, for the prevention of deterioration of soybean oil, 0.5ppm, 1ppm, 2ppm, 5ppm of silicone oil were used for the cooking of fried potatoes. In proportion to the increased of cooking time, Acid Value (AV), Carbonyl value (COV), Thiobarbituric acid value (TBA), Color density, composition of fatty acid were determined. The addition of silicone oil into cooking oil inhibited the deterioration of lipid during frying. Especially, the amount of addition of silicone oil was differented in the inhibition of deterioration of lipid. When 2ppm of silicone oil was added, AV and color density showed that inhibition effect of oxidation was increased. When 1ppm of silicone oil was added, TBA, POV showed that inhibition effect of oxidation was increased. On The basis of these results, addition of 1∼2ppm silicone oil into cooking oil inhibited the deterioration of lipid during frying.
김은경,정은경,이현옥,염초애 동아시아식생활학회 1995 동아시아식생활학회지 Vol.5 No.3
The objective of this study was to evaluate Toranbyung, according as the ingredients of Toranbyung were changed in various phases: firstly, mixing of taro with either rice flour or glutinous rice flour, and secondly, the amount of taro to be mixed with either rice flour or glutinous rice flour. The results were as follows; According to the sensory evaluation, Toranbyung made from glutinous rice flour and 40% taro ingredients met with the most favorable responses except flavor. In the case of Toranbyung made from rice flour, those made with 50% taro ingredients were most favored in taste, flavor, moisture, color, consistency and texture. With respect to the rheological properties of Toranbyung, hardness, gumminess and springiness of Toranbyung made from glutinous rice flour were better. As the amount of taro increased, Toranbyung made from glutinous rice flour decreased in springiness, hardness, gumminess, and chewiness. As a result, Toranbyung made from glutinous rice flour and 40% taro ingredients and Toranbyung made from rice flour and 50% taro ingredients received the most favorable sensory evaluation.
토란병 제조 전처리 과정 중의 토란의 이화학적 특성에 관한 연구
김은경,정은경,이현옥,염초애 동아시아식생활학회 1995 동아시아식생활학회지 Vol.5 No.3
Studies were carried out to investigate physicochemical properties of taro during the pretreatment process of making Toranbyung. Seventeen kinds of amino acids were found in taro. Aspartic acid and glutamic acid were most plentiful among those amino acids. Essential amino acids were about 42.7% of the total amino acids. Sulfur containing amino acids, methionine and cystine were about 2.7%. The amylograph indicated that the initial temperature triggering gelatinization of both rice flour mixed with taro and glutinous rice flour mixed with taro increased as the amount of taro increased. But the maximum viscosity of rice flour mixed with taro did not increase as the amount of taro increased while the maximum viscosity of glutinous rice flour mixed with taro increased as the amount of taro increased. And the peak temperature of both rice flour mixed with taro and glutinous rice flour mixed with taro increased as the amount of taro increased. The alkali degree of insoluble ash was higher than that of soluble ash. Glutinous rice dough had more total sugar than rice dough. Yellowness of rice dough was higher than that of glutinous rice dough.
노인의 식이섭취 실태와 건강상태에 관한 연구 Ⅱ - 영동지역을 중심으로 -
염초애(Yum Cho Ae),장명숙(Jang Myung Sook),이현옥(Lee Hyun Ok) 한국식품영양과학회 1987 한국식품영양과학회지 Vol.16 No.4
The purpose of this study was to investigate the dietary intake and health for male and female old persons living in Young Dong by mean of questionarie and interview.<br/> The results from the above survey are summerized as follows;<br/> 1. The aged average height, weight, and physical index were 166㎝, 60㎏, 19.31 in male, 156㎝, 50㎏, 20.27 in female which were almost the same as the Korean average standard (male; 167.0㎝, 61.0㎏, 21.8, female; 156㎝, 53.0㎏, 21.8).<br/> Among the condition of diseases, neuralgia was 45.3%, hypertension was 12.2%, constipation was 10.4%.<br/> 2. Correlation coefficients between systolic blood pressure, diastolic blood pressure and age were significant(P<0.05, P<0.01), and also those between systolic blood pressure, diastolic blood pressure and Body Mass Index were signifcant(P<0.01. P<0.005).<br/> 3. Correlation of food intake frequency of protein group, calcium group, vitamin and mineral group was divided three levels-Good, Fair, Poor.<br/> Food intake frequency as the factors(three groups) which might influence the condition of health was partly significant (P<0. 05, P<0.l).
염초애,안채경 한국조리과학회 1992 한국식품조리과학회지 Vol.8 No.3
This investigation was undertaken for the purpose of studying the quality, acceptibility and storage of soybean rice cake containing various levels of soybean. Soybean rice cake was stored at 30℃, room temperature (18∼20℃) and 5∼6℃. Sensory evaluation was done by panels of 7 judges. Objective measurements were made by utilizing the Instron and Hunter Colormeter. The results were as following; 1. By sensory evaluation, 30% soybean of soybean rice cake was better than others during storage periods. 2. By Instron measurement of soybean rice cake, Hardness was tend to increase as addition level of soybean decreased and as storage periods increased. Hardness had significant relationship with consistency, moistness and texture during storage at 5∼6℃. 3. By color value of soybean rice cake, b value was tend to increase as the addition level of soybean increased and decrease as storage periods increased. The Hunter of L,a,b showed that color of sensory evluation had significant relationship with only b value.
염초애,조정순,이숙미 한국조리과학회 1995 한국식품조리과학회지 Vol.11 No.2
This study was attempted to analyze the proximate composition content of Jangduck in order to find out usefulness as a stored food. Sex different group of Jangduck were assigned according to the contents of three different glutinous rice(10, 20, or 30%) with or without 30% beef supplematation. The contents of moisture, protein, fat, carbohydrate, fiber and crude ash of Jangduck were periodically analyzed four times during 60 days. The results were summarized as follows: 1. The content of moisture in jangduck decreased as the level of glutinous rice flour increased in 15days. The moisture content slightly decreasedafter 30days of storage time. 2. The content of protein, fat, carbohydrate, crude fiber and ash of Jangduck were shown to be unchanged. 3. The crude protein of Jangduck was relatively high. 4. There was little change of proximate composition contents of Jangduck throughout the total storage period.
염초애,권혜순 한국조리과학회 1993 한국식품조리과학회지 Vol.9 No.4
This study aims to seek ways to improve frying stability of soybean oil which is widely used for deep frying while at the same time attempting to develop new frying oil and fat of high quality. Taking soybean oil as a control group, the study fried frozen potatoes with hydrogenated soybean oil with iodine value ranging from 60 to 110 for 15 hours. The test results showed that in frying stability, hydrogenated soybean oil with iodine value of 87 and 63 was superior to normal soybean oil and hydrogenated soybean oil with iodine value of 111(P<0.05). In sensory evaluation, however, no significant difference can be detected among groups(P>0.05). The correlation between physicochemical properties and sensory evaluation results was highest for smoke point and viscosity. This study concludes, therefore, that hydrogenated soybean oil with iodine value of 60∼90 is better than normal soybean oil as deep-frying oil.