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조리방법에 따른 상용채소의 무기질 함량 변화 : 무청 , 콩나물 , 취나물을 중심으로
최영희,김정숙,김명선,한재숙,Minamide, Takahisa 한국조리과학회 1999 한국식품조리과학회지 Vol.15 No.4
This study was conducted to investigate the changes of mineral contents in radish leaves, soybean sprout and chwi namul by cooking method(boiling, steaming, sauting) and cooking time(1, 3, 5 min.). The residual rate of minerals(such as Calcium, Sodium, Potassium, Iron and Magnesium) in radish leaves, soybean sprout and chwi namul by 1 minute sauting was the range of 83.2 to 99.1%. It was shown that sauting was desirable method for all three vegetables. The residual rate by the cooking method was sauting, steaming, boiling, in that order, but boiling in radish leaves and chwi namul were more desirable method than steaming for Calcium use. At the cooking method and cooking time, Potassium content in soybean sprout was reduced remarkably in 5 minutes boiling. Boiling of radish leaves and soybean sprout showed that Sodium was reduced remarkably after 5 minutes of boiling, 54.4% for radish leaves and 19.9% for soybean sprout, respectively.
南出隆久 동아시아식생활학회 1997 동아시아식생활학회지 Vol.7 No.1
Color(and appearance)is one of the most important visual attributes in food. The favorite color of food is depend on the nation and its culture. Unfortunately the word on color has superseded appearas the description of the total visual perception of food. The optical properties are color, gloss, translucency, the uniformity of these attributes over the surface of the product, and the appearance boundary condition visual flavor. The major purpose of this lecture is to stress the importance of color and gloss on the basis of sensory evaluation for vegetables and these cooking process. These points are as follows; 1. Color and palatability Principle of cooking; five tastes and five colors 2. Pigments and colorimeter Plant pigments; Chlorophyll, Carotinoid, Anthocyan Optical properites and colorimeter Correlating instrumental and pigments data 3. Color, gloss of vegetables Effect of color and gloss on several cooking treatments 4. The importance of color of foods to the food industry and consumer.
산성조미료와 조리시간이 소뼈의 무기질 용출에 미치는 영향
김명선,한재숙,南出隆久 동아시아식생활학회 1999 동아시아식생활학회지 Vol.9 No.4
The effect of boiling with grain vinegar and citric acid on the dissolution of Ca, Mg and P out of beef rib bone during stew preparation was investigated. As the concentration (0, 0.5, 1.0, 2.0%) of grain vinegar and citric acid increased, the amount of Ca. Mg and P dissolved out of the rib bone increased compared with the control. The increase in boiling time(1, 2, 4, 8, 12 hour) also showed the same result. Between the two acid condiments citric acid extracted more Ca, Mg, P compared with the grain vinegar at the same concentration. The pH of the rib bone stew added with the acid condiments increased gradually during the boiling process. In sensory evaluation, the rib bone stew boiled for 12 hours with 2% grain vinegar was highly evaluated compared to the stew prepared with citric acid.
유기산 첨가가 닭뼈(대퇴골) 스톡(stock)에 용출되는 무기질량에 미치는 영향
이승언,南出隆久,大谷貴美子,최석현,한재숙 동아시아식생활학회 2002 동아시아식생활학회지 Vol.12 No.5
The focus of this study was the influence of organic acids such as acetic, citric and malic acid on the dissolution of calcium (Ca), magnesium (Mg), and phosphorus (P) on chicken thigh bone. As the concentration (0, 0.5, 1, 2, 4%) of acetic, citric, and malic acid increased, the resultant contents of calcium, magnesium, and phosphorus were higher than that of the control. When the boiling time (2, 4, 6, 8, 12 hours) was increased, dissolved amounts of several minerals from the chicken thigh bone increased- Calcium dissolved the most when chicken stock was boiled for 12 hours with 4% of malic acid added. In addition to minerals, amino acids and proteins were further extracted by adding organic acids. The soup stock, which contains minerals such as calcium, can be obtained by boiling the chicken thigh bone for 12 hours with an organic acid.
김명선,한재숙,南出隆久 동아시아식생활학회 1999 동아시아식생활학회지 Vol.9 No.4
Effect on iron dissolution from iron sauce pans treated with the acetic, malic, citric acid and concentration(0, 0.02, 0.04, 0.1, 0.2, 0.4, 1.0, 2.0, 4.0%) of acidity, boiling times(0, 10, 20, 30, 40, 50, 60 mins.) and temperature(5, 20, 40, 60, 80, 100℃) of acidity solution and in new and used sauce pans was investigated. As acetic acid concentration increases, iron content has increased. Iron dissolution concentration from iron sauce pan for boiling in malic acid increased more than that of acetic acid and citric acid. At above 60℃, as temperature increases, concentration of iron dissolved from iron sauce pan has increased. As boiling time increases, concentration of iron dissolved from iron sauce pan has also increased. Concentration of iron by repeated use has increased. And iron concentration has dissolved in large amount from new pan rather than used pan. Concentration of iron with distilled water by repeated use has increased only slightly. But 1% acetic acid has dissolved in large quantities.
Yasutsugu Yukawa,Taro Matsumoto,Heiko Kollor,Akihito Minamide,Hiroshi Hashizume,Hiroshi Yamada,Fumihiko Kato 대한척추외과학회 2019 Asian Spine Journal Vol.13 No.4
Study Design: Prospective cohort imaging study. Purpose: This study aimed to evaluate lumbar sagittal alignment and range of motion (ROM) using radiographs in a large asymptomatic cohort and identify sex-based differences and age-related changes in the subjects. Overview of Literature: Several researchers have tried to establish normal alignment and kinematic behavior of the lumbar spine, using plain radiographs. Few studies have employed a large and sex-and age-balanced cohort. Methods: Total 627 healthy volunteers (at least 50 males and 50 females in each age decade, from the 3rd to the 8th decade) underwent whole spine radiography in the standing position; lumbar spine radiography was performed for all subjects in the recumbent position. Lumbar lordosis (LL, T12–S1) and ROM during flexion and extension were measured using a computer digitizer. Results: The mean LL was 36.8°±13.2° in the recumbent position and 49.8°±11.2° in the standing position. The LL was greater in the standing position than in the recumbent position; further, LL was higher in females as compared to that in males. Local lordosis at each disk level increased incrementally with distal progression through the lumbar spine in both the positions. Local lordosis at L4–S1 was 29.8°±8.0° in the recumbent position and 34.2°±8.3° in the standing position and occupied 85.1% and 70.8% of the total LL, respectively. However, local lordosis in the standing position decreased with age at L2–3, L3–4, and L4–5 levels. Total lumbar ROM (T12–S1) decreased with age. The ROM in females was higher than that in males. Conclusions: We established the standard value and age-related changes in the lumbar alignment and ROM in each age decade in asymptomatic subjects. These data will be useful and provide the normal values for comparison in clinical practice to identify sex-based differences and age-related changes.
건미역의 수침에 따른 흡수율과 보수율, 색도 및 무기성분의 함량 변화
한재숙,이연정,이신정,南出隆久 동아시아식생활학회 2001 동아시아식생활학회지 Vol.11 No.3
This study was conducted to examine the water absorption, water-holding capacity, color and mineral contents in natural and cultured dried sea mustards on soaking treatment. Four dried samples of natural and cultured sea mustards were used for the experiments. The effects of soaking treatment on water absorption and water-holding capacity in sea mustards were examined, as the results, these were rapidly accelerated 5 minutes after soaking. It showed that water-holding capacity was significantly high in the case of high absorption of water by soaking. The L a and b values were increased until 30 minutes after soaking, There was significant difference for potassium content between dried natural and dried cultured sea mustards and the natural sea mustard was 10 times as high as the cultured sample. All mineral elements in these materials were significantly decreased and especially, potassium were significantly more decreased at 50~80% of total content by soaking treatment. Ca/ P ratio in these materials by soaking was about 2~3 : 1 levels.
한재숙,한경필,南出隆久,이승언,김영진 한국식생활문화학회 2004 韓國食生活文化學會誌 Vol.19 No.6
The purpose of this study was to investigate Chinese university students' in Shanghai perception for Korean Kimchi. The results were as follows : A questionnaire was examined on male 139(49.5%) and female 142(50.5%) college students of residing in Shanghai. Nationality of Kimchi answered Korea 75% of all the participants, and have eaten Kimchi was 60.9%. Male purchsed commercial Kimchi 42.2% and female restaurant 46.3%(p〈 .01). The first answered 'it was taste' 51.6% when commercial Kimchi purchsed, and packing size of commercial Kimchi was 200g 56.9%. Among the intake experience have eaten Kimchi was the highest Baechu Kimchi 77.8%, Mu Kimchi 58.5% and Oi Kimchi 35.7%, also preference of Kimchi was Baechu Kimchi 49.7%, Mu Kimchi 26.9% and Oi Kimchi 13.8% in order. After have eaten Kimchi answered good 54.5%(p〈 .01), Kimchi liked reason were the highest 'refreshing taste' 39.7%, unliked were oder(of garlic, ginger and anchovy juice, etc) and too spicy in order. Improvement on consumption extention of Kimchi answered 'not too hot' 30.4%, 'not too salty' 28.6% and 'not over-riped' 21.7%. Perception for Kimchi answered the highest mean 3.51 'Kimchi can be preserved for a long time'(p〈 .05) and 'Kimchi is a good side dish with cooked rice'.