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병원식당 직원급식을 위한 조리방법의 개선 : 직원급식에 종사하는 조리원을 대상으로
나영아,윤은숙,김정환 서울보건대학 1996 서울보건대학 부설 병원경영연구소 논문집 Vol.2 No.1
This study was carried out to evaluate hospital cook`s cooking method and to suggest the more proper food-service guideline for hospital staff. Questionnaire method to hospital cooks were practiced and the data were analyzed by SAS package program for the frequency, percentage, Anova and the Duncan multiple test. The summarized results are as like these ; 1. Hospital cooks' recognition degree for kitchen management was very excellent. 2. Hospital cooks who are in charge of hospital staff were very positive to participate cooking method improvement program. 3. The more careered cook, the more sincerely have done for standard recipe in hospital kitchen. 4. The degree of cooks` desire for cooking method education programs was indicated by significance.
대두발아중 일반성분, 무기성분 및 Phytic Acid의 함량변화에 관한 연구
나영아,양차범 漢陽大學校 韓國生活科學硏究所 1995 韓國 生活 科學 硏究 Vol.- No.13
Soybeans were germinated at 20±1℃ in the dark to study the changes in minerals and phytic acid along with other chemical components during germination. 1.The results showed that the amount of water absorbed was increased up to 3.68 grams per gram of soybean after 6 days. Dry weight of soybean sprout per gram of soybean was significantly reduced in cotyledon but increased in axis during soaking and germination. Protein content was gradually decreased in cotyledon but increased in axis and total protein content in soybean sprout was slightly decreased during germination. The contents of carbohydrate and fat were also gradually decreased in both cotyledon and axis, while the crude fiber content was slightly increased in cotyledon and greatly in axis. The ash content was changed little. 2.Total mineral contents were increased during initial 2 days of germination and then remained almost unchanged thereafter. Among the minerals, calcium content was decreased significantly in cotyledon after 4 days, but continuously increased in axis. Iron content was also increased during 4 days in cotyledon. 3.Phytic acid content of 1.8% in dry soybean was reduced significantly by 54% after 6 days of germination and the rate of decrease was higher after 3 days. The percent ratio of phytate P per total P of 31.21% in dry soybean was decreased gradually by 14.09% after 6 days of germination.
나영아,김상보,이성우 東아시아食生活學會 1992 동아시아식생활학회지 Vol.2 No.2
To study the Koryo Dynasty Diet Culture, [NOKULDAE] was used which is the book of Chinese Dialogue(Han Dynasty) and the results obtained from the study were as follows. 1. Foods were dealed with cereal, ginsaeng, noodles, vegetables, fruits, lamb meat relish etc. 2. Several cooking methods had introduced on [NOKULDAE] such as meat roasting and bean boiling. 3. Diet therapy and Herb medicine cured by Chinese physician had been introduced on [NOKULDAE]. 4. Cooked menu introduced in [NOKULDAE] were 9 varieties in Han dynasty Banquet menu. 5. Terms related to food and cook were analyzed and were summarized on Table 1, 2, 3.
콩소메 수프(Consomme soup)의 조리학적 연구(1) : 조리방법에 관한 연구
나영아 서울保健大學 1997 論文集 Vol.17 No.1
1. Beef consomme soup의 색상과 점성에 있어서는 consomme soup 과 double consomme soup 사이에 유의차가 높은 결과(p<0.001)를 나타내었다. 또한 쇠고기 냄새와 쇠고기 맛에서도 유의차(p<0.05)를 보였으며, 점성에 있어서는 상당히 유의차가 높았다(p<0.001). 그러나 전체적인 기호성에 있어서는 consomme soup과 double consomme soup 사이에 유의차가 나타나지 않았다. 관능 항목들간의 상관관계에 있어서는 야채와 향신료의 향이 진할수록 쇠고기의 맛을 더욱 느낄 수 있었으며, 쇠고기의 맛과 전체적인 기호도 사이에도 정의 상관관계를 보였다. 2. Chicken consomme soup에 있어 색상과 점성, 그리고 수프의 농도에 있어 consomme soup과 double consomme soup 사이에 유의차가 나타났다. 그러나 전체적인 기호성에 있어서는 consomme soup과 double consomme soup 사이에 유의차가 나타나지 않았다. 관능특성들 간의 상관관계에 있어서는 수프의 색상과 점성 간에는 정의 상관관계를 보였다. 또한 닭고기의 냄새가 진할수록 전체적인 기호성이 좋은 것으로 나타났다. This study was undertaken to investigate the cooking effect on the sensory characteristics of consomme and double consomme soup. Questionnaire method for consomme soup evaluation to student-cooks were practiced and the data were analyzed by SAS package program for the t-test and the Duncan multiple test between consomme soup and double consomme soup. In the case of beef consomme, the beef taste, viscosity and herb flavor were favorable according to the cooking time. The chicken flavor, soup color and soup concentration were favorable according to the cooking method in the case of chicken consomme soup.
나영아,윤은숙 한국식품영양학회 1991 韓國食品營養學會誌 Vol.4 No.2
This study was surveyed by 192 male and 238 female eating-out behaviours about western food in Seoul. The results were summarized as follows : The recognition degree about the western food was 14.2% in 「Know well」, 54.8% in 「Know somewhat」, 25.3% in 「Not know」 and was observed significance by sex, food expenses and dine-out expenses. The recognition degree about western food was observed more highly than expected and would be further more highly with westernized dietary culture. The information of concern and knowledge about western food was taken by mass-communication, book, school education, etc. and the answer marked significance by sex, age, school career. The majority of subjects had chosen Korean restaurants in dining-out and the western restaurants were favorable to twenties(20∼29) and thirties(30∼39). The frequency of western restaurants visits was 46% in 「1∼3times/month」, 39% in 「several times/year」 and the answer of frequency had significance by age, food expenses, and dine-out expenses. The choice of western A la carte menu restaurants was chicken restaurant(28%), cutlet restaurant(24%), hamburger R. (13%), pizza R. (19%), Spaghetti R. (9%). Hamburger restaurants were favorable to twenties and the majority of pizza restaurant chosen were high level by monthly income. Content to be improved in western food was 68% in 「proper taste in Korean」. Western cook should be improved properly in Korean tasting.
Chicken Veloute를 이용한 Chestnut Soup의 점성측정과 관능검사에 의한 맛의 평가
나영아 서울保健大學 1995 論文集 Vol.15 No.1
To study avalibllity for western cooking in using Korean chestnut, chestnut soup was made of Eungi(Castanea crenata Sieb, et Zucc) based on western cooking method and the evaluation was conducted through sensory test. The results were summarized as follows: The flavor intensity of chestnut soup was most favorable in S, which is intense in onion flavor and scarce in butter flavor. Taste intensity of chestnut soup was better in S₁than S₂, and the intensity of chestnut taste was very influential in overall palatability, The texture intensity was not signigicant each other and correlation between roughness and astringent taste was very significant, Texture preference was more favorable in S_(1), S_(4), than in S_(2), S_(3).
서양요리에 관한 인식과 조리법에 대한 기호도 조사 -서울지역을 중심으로-
나영아 동아시아식생활학회 1993 동아시아식생활학회지 Vol.3 No.1
This study was surveyed by 430 subjects about the recognition degree and the preference for cooking method in western food. 1. The recognition degree about the western food was higher in men than women. 2. The preference for fish cooking mehtod was high in men than women in baking method in oven. 3. The preference for meat cooking method was higher in men than women in baking method in oven. 4. The content to be improved in western food was 67.6% in $\ulcorner$Proper taste in Korean$\lrcorner$. Wastern cook should be improved properly in Korean tasting.