오징어 먹물을 첨가한 Yellow Layer Cake 개발에 관한 연구

김미원 ( Mi Won Kim ),김애정 ( Ae Jung Kim ),임영희 ( Young Hee Lim ),김명희 ( Moung Hee Kim ) 한국식품영양학회 2007 韓國食品營養學會誌 Vol.20 No.3

This study was performed to develop a functional yellow layer cake with added cuttlefish ink, by evaluating its physiochemical properties and sensory qualities. Viscosity tended to increase, and height decrease, with the addition of cuttlefish ink. The sensory evaluation revealed the addition of cuttlefish ink in the cake. Specifically, at the 0.3% level color, flavor, and gumminess were enhanced. The brightness(L) of the crumb was highest in the in the control group, at 72.76, and decreased with increasing amounts of cuttlefish ink. The crust of the yellow layer cake was highest in the control group. Furthermore, redness(a) of the crumb was lowest in the control group. but for the crust, it was highest in the control group at crust. Yellowness(b) decreased with increasing amounts of cuttlefish ink for both the crumb and crust. The hardness, cohesiveness, gumminess, and chewiness of the yellow layer cake was highest in the control group.

創意的 思考와 學業成就間의 關係에 관한 硏究

金明嬉 이화여자대학교 사범대학 교육심리학과 1970 心理硏究 Vol.- No.11

本 硏究는 Taylor와 Torrance의 硏究를 기초로 하여 創意的 思考와 學業成就間의 관계를 알아보았다. 그 결과를 要約하면 다음과 같다. 1. 學業成就와 創意的 思考力과의 상관은 .38로 약간의 상관이 있음을 나타내었다. 2. 男·女別 創意的 思考力 및 그 要因을 비교한 결과, 男女間에 융통성과 독창성요인은 差에 의의가 있으나 유창성에는 差에 의의가 없다. 또한 女子가 男子보다 創意的 思考力이 훨씬 우수하다. 3. 女子의 자연성적을 제외하고 일반적으로 학업성취의 수준에 따른 創意的 思考力의 差는 의의 없는 差를 나타내고 있다.

오디 추출액 첨가비율에 따른 오디편의 품질특성에 관한 연구

김애정,김미원,우나리야,김명희,임영희 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.6

Oddi is a mulberry (Morus alba L) fruit which has antiinflammatory and antioxidative effects. This study was carried out to investigate the quality characteristics of Oddi-Pyun which was manufactured with various addition levels (0, 0.5, 1, 2, 4%) of Oddi extract according to the traditional Korean Kwaypun (a kind of jelly) methodology. Oddi-Pyun was made with various levels of Oddi extract, mungbean starch (9%) and sugar (30%). To establish the additional amount of mulberry fruit extract, sensory evaluation and physical test were carried out. From the results of sensory evaluation, the 2% of Oddi-Pyun was judged as the best in terms of color, flavor, hardness and elasticity. According to texture characteristics (hardness, adhesiveness, springiness, gumminess and chewiness), 1.0% and 2.0% of Oddi-Pyun were judged as the best. The contents of Ca (69.50, 74.75, 84.25, 100.60, 183.55ppm), Mg(27.37, 29.38, 34.20, 46.73, 97.45ppm) and Fe (320.23, 572.45, 680.50, 725.95, 906.50ppb) increased with increasing Oddi extract. Therefore, the optimal added amount of extract for the manufacture of Oddi-Pyun was proposed as 2% to the total weight. It was concluded that this Oddi-Pyun would be helpful to improve the health status of rheumatics and patients with similar diseases.

오징어 먹물 첨가량에 따른 먹물떡의 기호도 및 품질 특성

임영희,김미원,김애정,김명희 동아시아식생활학회 1999 동아시아식생활학회지 Vol.9 No.4

To make rice cake with squid ink, the squid ink dilulted in fifteen times was added to rice flour in the ratio of 0%, 2%, 4%, 6% and 8% respectively. Then, the squid inky rice cake was tested in physical function and chromaticity, Rheometer test was also included in this experiment. In physical function test, it showed that the inky rice cake with 6% and 8% ratio was the best in preference. In the chromaticity test, as the adding ratio of squid ink increases, the brightness decreased. The red and yellow brightness of 8% inky rice cake showed high. The results of rheometer test are as follows. In hardness, the inky rice cake with 2% adding ratio was high and the 6% inky rice cake was low. In cohesiveness, the 0% inky rice cake was high and the 8% inky rice cake was low. In gumminess, the 2% inky rice cake was high and the 6% inky rice cake was low. In brittleness, the 2% inky rice cake was high and the 6% inky rice cake was low. With correlation analysis, I could reach the following. The overall quality of inky rice cake was correlated with all test items except chewiness, The moistness was correlated with flavor, grain and chewiness. Also, the 8% inky rice cake was correlated with the inky rice cakes with the other adding ratios in all aspects of test. Futhermore, in the results of rheometer test, the hardness was correlated with the other three kinds of characteristics.

뽕잎가루 배합비에 따른 뽕잎절편의 무기질 함량 및 품질 특성

김애정,임영희,우경자,김미원,김명희 한국조리과학회 2000 한국식품조리과학회지 Vol.16 No.4

Mulberry leaves Julpyun(a traditional Korean rice cake) was prepared by adding Mulberry leaves powder in the ratio of 0%, 3%, 6% and 9% of rice flour, and tested for inorganic nature, physical function, chromaticity, and rheological properties. As the ratio of mulberry leaves powder increased, both the amounts of major inorganic ingredients, calcium, magnesium, and sodium, and the amounts of minor inorganic ingredients, iron, copper, and zinc, were increased proportionally. Thus, one way to increase the amounts of inorganic ingredients appeared to add mulberry leaves powder. In physical function test, control cake(0% mulberry leaves) showed the highest value in appearance and the value decreased as the amounts of mulberry leaves increased. In color, 3%-mulberry leaves-Julpyun gave the highest value followed by 0%, 6%, and 9%-Julpyun in order. The values of texture and moisture were decreased as the ratio of mulberry leaves powder increased. In rheometer test, 9%-mulberry leaves Julpyun showed the high values in hardness, cohesiveness, and brittleness. Therefore, as the amounts of mulberry leaves powder increased, the amounts of inorganic ingredients increased, but the value of physical function test decreased. 9% mulberry leaves Julpyun has the highest value of rheometer test.

기능성 식품을 첨가한 청포묵의 관능적 품질특성(뽕잎가루,콩가루,쑥가루)

김애정,임영희,김명희,김미원 한국조리과학회 2002 한국식품조리과학회지 Vol.18 No.6

The effects of adding mulberry leaves powder, yellow soybean powder(YSP), and mugwort powder(MP) for the preparation of mungbean starch gels(MSG) were studied. MSG with above additives were analysed for proximate composition, sensory evaluation, chromaticity, and rheometric properties. In the proximate composition test, the moisture content was the highest in the MSG with 0.5% MP, and the crude protein content was the highest in MSG with 1.0% YSP. In the sensory evaluation, MSG with various additives showed higher values than control. Whereas MSG with 0.5% additives showed a high value in hardness, control gels showed high values in the gumminess and brittleness in the measurement with a rheometer.

녹차가루 첨가에 의한 청포묵의 관능적 품질 특성

김애정,임영희,김명희,김미원 동아시아식생활학회 2002 동아시아식생활학회지 Vol.12 No.2

Mungbean starch gels(MSG) was prepared by adding green tea powder(GP) in the ratio of 0%, 0.5%, 1.0%, 1.5%, 2.0%, 2.5% and 3.0% and tested for sensory characteristics, chromaticity and rheological properties. In sensory evaluation test, 1.5% GP added MSG gave the highest score in color, 1% GP added MSG in flavor and overall quality and 0.5% and 1.0% GP added MSG was evaluated higher than control in general. In chromaticity test, lightness(L) value of MSG decreased as the ratio of GP increased. In rheometer test, 2% and 2.5% GP added MSG showed the high values in hardness, cohesiveness, gumminess and brittlness.

뽕잎분말 첨가수준에 따른 증편의 품질특성 및 무기질 함량변화

김애정,임영희,김미원,김명희,우경자 한국잠사학회 2001 한국잠사곤충학회지 Vol.43 No.1

Jeung-pyun added to mulberry leaves powder was tested to prove in inorganic ingredients, physical function, chromaticity and rheometer. For cake, mulberry leaves powder were added to rice flour in the ratio of 0%, 1%, 2%, and 3% respectively. In inorganic ingredients test, the amounts of calcium, magnesium and potassium were increased according to adding levels of mulberry leaves powder. But the amounts of iron, copper and zinc, were not correlated with it. Calcium, magnesium and potassium are anti-hypertension inorganic substances. Thus, it is considered that food with plenty amounts of inorganic ingredients is an effective diet for the patients who suffer from cardiovascular disease. In physical evalution test the ratio of mulberry leaves powder was not correlated with the appearance of Jeung-pyun. The value of color decreased as the ratio of mulberry leaves powder increases. In texture, Jeung-pyun added with 2% mulberry leaves powder had the highest value. In moisture, as the level of mulberry leaves powder was increased, the value was decreased. In rheometer test, Jeung-pyun 0% mulberry leaves powder had the highest value in hardness. While the ratio of mulberry leaves powder was not correlated with cohesiveness. Jeung-pyun added to 1 % mulberry leaves powder had the highest value. In gumminess and brittleness, 0% Jeung-pyun had the highest value, but the ratio was not correlate with cohesiveness.

누에분말을 첨가한 누에설기의 일반성분 및 품질 특성

임영희,김미원,김애정,김명희 한국조리과학회 2002 한국식품조리과학회지 Vol.18 No.6

Seolgiddeok, a representative rice cake was prepared by the addition of silkworm powder(SP) at various concentrations, and their physical characteristics were monitored by sensory evaluation, chromaticity, and rheometric measurement. In the proximate composition of SP cake, the contents of crude protein and ash were increased as the ratio of SP increased, but the moisture content was decreased. In the sensory evaluation, 3%-SP cake showed the highest preference, and showed the highest values in color, flavor, taste, texture, and overall quality. Lightness(L) value of SP cake was decreased as the ratio of SP increased. In the rheometer test, 15%-SP cake showed the highest value in the hardness, but 3%-SP cake showed the highest value in cohesiveness, gumminess and brittleness.

누에분말을 첨가한 절편의 영양성분 및 품질 특성

임영희,김애정,김명희,김미원 동아시아식생활학회 2002 동아시아식생활학회지 Vol.12 No.2

Julpyun (traditional Korean rice cake) was prepared by adding silkworm powder(SP) in the ratio of 0%, 3%, 6%, 9% of rice flour, and tested by proximate composition, sensory evaluation, chromaticity and rheological properties. In proximate composition, as the SP increased, amounts of moisture, crude protein and ash increased proportionally. In sensory evaluation test, 6% SP added Julpyun showed the highest score in color. Julpyun added with 3% SP gave the strongest flavor. From the scores of taste, texture and overall quality, 3% SP added Julpyun was evaluated as the best. In rheometer test, hardness increased as the amount of SP increased. Gumminess and brittleness tended to decrease as the ratio of SP increased and 3% SP added Julpyun showed the high value in them.