산채류의보존과 일본식 절임

오영애,하귀현,박인경,김미향,김미정,김미경,정자림,이명숙,김순동 대구효성가톨릭대학교 식품과학연구소 1992 식품과학지 Vol.4 No.-

This paper showed the summarization of the preservative method of wild vegetables in the house and the precessing method of Japanese pickles. The preservative methods of wild vegetables were explained devided into long, short term, fresh state, heat treatment and drying. Salt, soybean fermented sauce, soybean fermented paste, lees of refined rice wine and residue in the preparation of bean curd were used as the materials of Japanese pickles.

점진적 근 이완 회복 방법이 무용수행 후 심박수 및 혈중 젖산 변화에 미치는 영향

오상덕,장순향 漢陽大學校 體育科學硏究所 2003 體育科學 Vol.23 No.23

The purpose of this study was to investigate the effects of recovery of method after modern dance Performance the changes of HR and blood lactate. All subjects were 20 females modern dancer on C university. The design for this study was measurement between groups as independent variations were recovery method(static and progressive relaxation of recovery method) and bloodsampling time(rest, immediately, 10, 20min after performance), dependent variations were HR and blood lactate. All raw data were analysed by repeated with ANOVA for statistical significance and accepting level for all significances was above P<0.05. The following conclusion were made : The changes of HR after performance were significantly different between group. Also, the changes of blood lactate after performance were significantly different between groups. The accumulate of rate blood lactate in the recovery time after performance were significantly decreased in progressive relaxation recovery method than static of recovery method. In conclusion, progressive relaxation recovery method had an effect recovery on physiological fatigue after performance.

최근 10년간 원광의대병원에서 시행한 소아 심장혈관 수술의 임상적 고찰

윤향석,정수미,최두영,오광수,오연균,김종덕,양현웅,이삼윤,김형곤,최종범,최순호,노병석 圓光大學校 醫科學硏究所 1995 圓光醫科學 Vol.11 No.2

We reviewed 10 years experiences of the clinical aspects and early postoperative results in 544 pediatric patients(age less than 16 years old). Among them. 529 cases had the congenital heart diseases, and 15 had the acquired diseases. Open heart surgery was performed in 413 patients. 115 cases were treated with non-open heart surgery. 16 with interventional catheterization. Annual increase of the cardiac patients was not significant in recent 10 years, except slight increase in 1994. The mean age of the study patients had been evidently changed to younger year by year. Total mortality rate of the open heart surgery was 6.4%. The cyanotic congenital heart diseases were high in early postoperative mortality by 25.7%, whereas 4% in acyanotic group. The age group less than one month was most highest in surgical mortality(66.7%). There were no deaths in patients with patent ductus arteriosus(103 cases), atrial septal defect(83 cases) or pulmonary stenosis(17 cases). Among 220 patients with ventricular septal defects(VSD). 10(4.5%) were died early postoperatively. In cyanotic group, the patients with pulmonary atresia with ventricular septal defects(PAVSD), transposition of the great arteries(TGA), interrupted aortic arch(IAA), complex cardiac anomalies with isomerism seemed to be most susceptible to an early death.

서울지역 여대생들의 떡에 대한 인식 및 섭취 실태 조사

김영순,오순덕,김향미,신지홍,김현경,배유미,조규영,조성환 高麗大學校 倂設 保健大學 保健科學硏究所 2003 保健科學論集 Vol.29 No.1

This study conducted a survey of the improvement and popularization for Korea Rice Cakes, a Korean traditional food, on two hundred women students in five colleges in Seoul, Korea. It was investigated to get the information of the recognition, preference, and consumption patterns for the succession and improvement of Korean Rice Cakes. The results are as follows: 1. A portion of 41.5% among responders knows from three to six kinds of Korean Rice Cakes, and of 28% can make at least one among the kinds of Korean Rice Cakes. 2. A portion of 91% recognizes that Korean Rice Cakes are one of well-nourished food, but of 42% answers that Korean Rice Cakes cannot be replaced with the principle food. Also, there are no significant differences in the recognition of Korean Rice Cakes as the kinds of religions. 3. The frequency of purchase is about one or twice in a month (35.5%). Consumers (36.5%) intend to purchase Korean Rice Cakes for the commemoration of national holidays or anniversaries. 4. The reasons for the preference of other foods more than Korean Rice Cakes are the easiness of purchase (36.0%), the deliciousness (21.5%), the diverse kindness (17.5%), and the proper package (9.5%). It is important that constant and particular school / home education is need to improve and success Korean Rice Cakes.

즉석건조쌀밥의 최적가공조건

조영인,오영애,김미향,이명숙,김명환,김순동 대구효성가톨릭대학교 식품과학연구소 1992 식품과학지 Vol.4 No.-

건조즉석쌀밥제조를 위한 최적조건을 찾을 목적으로 기본제조공정인 침지, 취반, 건조공정을 검토하였으며 이를 위하여 색상, 복원율, 견고성, 점탄성, 종합적 품질을 관능검사, 색차계 및 rehoner 등을 이용하여 측정하였다. 또 얻어진 결과는 이차다항회귀곡선 및 반응표면분석법으로 평가하였다. 60℃열풍건조에서 Hunter 색차계의 a값은 낮았으나 색상의 기호도는 대조구인 일반취반미보다 낮았고, 침지용액의 농도 0.6%, 침지시간 180분에서 견고성과 점탄성 및 복원율은 대조구인 일반취반미보다 높았다. 진공동결건조는 60℃ 열풍건조에서 견고성과 점탄성은 높았으나 복원율은 낮았다. 관능검사에 의한 종합적 품질면에서 90℃열풍건조 및 진공동결건조보다 60℃열풍건조에서 양호하였으며 이때의 최적조건은 침지용액의 농도 0.3%-0.4%, 침지시간 60분, 취반 10분, 뜸시간 5분이었다. Effect of soaking solution concentration, soaking time, tempering time and air temperature on rehydration ratio, color, texture and overall quality of air and freeze dehydrated instant rice were investigated to optimize the processing conditions. The optimum processing conditions of dehydrated instant rice were predicted by second degree polynomial regression model and represented by response surface analysis(RSA). The color of air dehydrated instant rice showed lower value of hedonic score by sensory evaluation and lower ‘a’ value by Hunter colorimeter after 10min of rehydration in whole processing conditions compared to control which was cooked electric cooker. The hardness, gumminess and rehydration ratio of rehydrated instant rice which was soaking for 180min in 0.6% soaking solution composed of potassium bicarbonate, phosphate complex and sodium ethylene diamine tetracetate(EATA) based on 5min of tempering time and 60℃ of air temperature were higher vlaues compared to control which was cooked using electric cooker. Freeze dehydrated instant rice was relatively higher vlaue in hardness and gumminess than air dehydrated instant rice, whereas, rehydration ratio was lower than air dehydrated instant rice. The optimum processing conditions of air dehydrated rice were 0.3-0.4% of soaking solution concentration, 60min of soaking time, 10min of cooking time, 5min of tempering time, 5min, at 150℃ of air temperature as second air dehydration based on overall quality of hedonic sensory test using rehydrated instant rice at boiling water for 10min.

배추김치의 부재료와 관능적 품질

장경숙,김미정,오영애,김미향,이명숙,김순동 대구효성가톨릭대학교 식품과학연구소 1992 식품과학지 Vol.4 No.-

배추김치의 부재료로서 고추, 마늘, 생강, 파, 부추, 멸치젓, 설탕 등이 젖산균 starter로써 숙성시킨 김치의 신맛, 단맛, 짠맛, 쓴맛, 매운맛, 감칠맛, 덜익은맛, 사각사각한맛, 불쾌한맛, 종합적인맛, 새콤한내, 풋내, 비린내, 마늘내, 군덕내, 색상 등 관능적 품질에 미치는 영향을 조사하였다. 그 결과 부재료 개별적으로는 균형된 조화미가 나타나지 않았으나 상호 혼합처리함으로서 맛의상호보완과 조화를 이루었다. 고추, 마늘, 생강 등의 단독처리로는 오히려 불쾌한 맛과 냄새를 가져다 주었으나 다른 부재료와 함께 존재할 경우 불쾌한맛과 군덕내, 풋내등 바람직하지 못한 맛과 냄새를 감소시켰다. 파와 부추는 강한 마늘내를 조화시켰으며 멸치젓은 감칠맛을 부여하였으며, 설탕은 종합적인 맛을 향상시켰다. 또 설탕을 제외한 대부분의 부재료는 산미를 감소시키는 효과를 나타내었다. Effects of various ingredients(hot pepper, garlic, ginger, leek, green onion, fermented anchovy juice and sugar) on the sensory quality of fermented Korean cabbage kimchi were investigated. Sixteen sensory attributes were selected and the intensity of the attributes were evaluated by 20 panels. The sensory quality of Korean cabbage kimchi fermented with only one ingredient had unharmonized taste and unplesant flavor. The inhibitory effect of undesirable flavor and the effect of mutal assistance of taste were shown in the kimchi fermented with mixed ingredients. Hot pepper, ginger and garlic contributed to reduction of undesirable flavor like unpleasant and moldy taste. Strong garlic flavor was slightly reduced and harmonized by adding green onion and leek. Fermented anchovy juice produced palatable taste in the kimchi containing all of the ingredients, and overall eating quality was improved by adding sugar. All of the ingredients expect sugar showed reducing effect of sour taste.

하루 콩단백질 25g 섭취를 위한 메뉴작성 및 영양성분 분석

한재숙,김정애,서봉순,이연정,서향순,조연숙,한경필,이신정,오옥희,우경자,조은자,구성자,김수진,李承彦,南出隆久 동아시아식생활학회 2002 동아시아식생활학회지 Vol.12 No.2

The purpose of this study was to develop menus for daily intake of 25g soybean protein and to analyse nutrients of these foods. Analytical values were compared to the theoretical one using the food composition table and recommended dietary allowances for Koreans (7th revision). The results are as follows. 1. Soybean curd residue stew, Soybean curd, Kimchi saute, and hard boiled soybean and lotus root were selected for the menu for January, of which the content of soy bean protein(SBP) was 33.1g, soybean stew, soybean curd and soybean sprout saute, and Italian deep fried soybean curd were for February, of which the content of SBP was 35.0g. The content of SBP in soybean paste soup with soybean curd, fried soybean curd and fried soybean curd roll, the menu for March, was 24.9g. That of April were soybean curd gratin with soymilk, soybean curd and ham with garlic dressing and the content of SBP was 26.3g. That of May were soybean porridge, soybean flour cake with honey (Dasik), soybean sprout soup and the content of SBP was 26.7g. That of June were soymilk, pan-fried soybean curd, steamed soybean curd with chicken and the content of SBP was 28.4g. That of July were noodle with soymilk, mapatofu, soybean curd salad and the content of SBP was 24.7g. That of August were soybean sprout with mustard dressing, Tossed green pepper with raw soybean flour, Tofu and Kimchi stew, soybean curd steak and the content of SBP was 26.2g. That of September were Chinese cabbage soup with raw soybean flour, sweet and sour tofu and the content of SBP was 23.2g. That of Oct. were Fermented soybean stew, soybean pan cake and the content of SBP was 24.3g. That of November were not-pressed soybean curd casserole, pan-fried mashed soybean curd with egg, stir frying deep-fried soybean curd with vegetables and the content of SBP was 22.4g. That of December were soybean curd and mushroom casserole, fried soybean curd and vegetables, hard boiled soybean curd and the content of SBP was 28.9g. 2. The ratio of the analytical value over theoretical value (A/B%) of one serving in kcal, carbohydrate, protein, fat, ash and dietary fiber were 57.7~107.7%, 42.9~131.9%, 79.2~118.3%, 54.5~100%, 40.7~80.8% and 42.1~113.2%, respectively. 3. The ratio of A/B% of one serving in Ca, K, Na, P and Fe were 44.1~93.6%, 59.0~153.1%, 53.1~117.7% 64.6%~138.8 and 33.8~77.3%, respectively. That in Fe was the lowest among minerals. 4. The ratio of analytical value over Korean R.D.A(A/C%) in Ca was relatively higher (22.0~85.9%) than that in kcal(18~63%). 5. The ratio of A/C% in Fe was 25.1~64.3% and lower than that in Ca and protein in general.

Development of a Social Contact Survey Instrument Relevant to the Spread of Infectious Disease and Its Application in a Pilot Study Among Korean Adults

Oh, Hyang Soon,Yang, Youngran,Ryu, Mikyung The Korean Society for Preventive Medicine 2020 Journal of Preventive Medicine and Public Health Vol.53 No.2

Objectives: This study aimed to develop a valid social contact survey instrument and to verify its feasibility for use among Korean adults. Methods: The Delphi technique was used to develop an instrument to assess social contacts, which was then applied in a cross-sectional pilot study. A panel of 15 medical professionals reviewed the feasibility and validity of each item. The minimum content validity ratio was 0.49. Thirty participants used the developed measure to record contacts during a 24-hour period. Results: After a systematic review, the survey instrument (parts I and II) was developed. Part I assessed social contact patterns over a 24-hour period, and part II assessed perceptions of contacts in daily life and preventive behaviors (hand hygiene and coughing etiquette). High validity and feasibility were found. In the pilot study, the 30 participants had a combined total of 198 contacts (mean, 6.6 daily contacts per person). The participants' age (p=0.012), occupation (p<0.001), household size (p<0.001), education (p<0.001), personal income (p=0.003), and household income (p<0.001) were significantly associated with the number of contacts. Contacts at home, of long duration, and of daily frequency were relatively likely to be physical. Assortative mixing was observed between individuals in their 20s and 50s. Contact type differed by location, duration, and frequency (p<0.001). Conclusions: The developed social contact survey instrument demonstrated high validity and feasibility, suggesting that it is viable for implementation.

Development of a Social Contacts Survey Instrument for Children using the Delphi Method

Hyang Soon Oh,Hyun Jung Park,Mi Kyoung Lue 한국간호과학회 2019 한국간호과학회 학술대회 Vol.2019 No.10

Analysis of Hands Contact Behavior Patterns of Adults Indoor Activities in the Republic of Korea; AnObservational Study via Videotaping in a Daily Life Setting

Hyang Soon Oh,Mikyung Ryu,Youngran Yang 한국간호과학회 2019 한국간호과학회 학술대회 Vol.2019 No.10