초등학교 급식의 잔식량에 관한 연구

박금순,민영희 한국조리과학회 1997 한국식품조리과학회지 Vol.13 No.1

대구, 경북지역 초등학교 급식유형별로 도시형, 농촌형, 도서벽지형을 대상으로 급식제공량과 잔식량에 대한 물리적 측정과 아동자가 측정방법을 비교 분석하였고 급식학교 유형별에 따른 급식제공량에 대한 만족도를 조사하였다. 조사대상자의 일반적 특성으로 신장은 도시형이 체중은 농촌형 아동이 다른 유형보다 높게 나타났으며 남녀간 신장의 차이는 나타나지 않았다. 부모의 교육 수준은 도서벽지형의 교육수준이 낮았으며, 부모의 수입정도는 도시형이 높았고, 직업은 부의 경우 도시형, 농촌형에서 사무직이 모의 경우는 주부가 가장 높게 나타났으나 도서벽지형의 부, 모 직업은 모두 농업으로 나타났다. 급식유형별 물리적 측정에 의한 제공량은 밥류에서 도서벽지형이 가장 많았고 농촌형, 도시형의 순으로 나타났다. 특히 비빔밥은 모두 제공량이 많았으나 농촌형이 335.9g으로 가장 많아서 잔식율에서도 286.7g으로서 가장 높게 나타났다. 국종류에서는 농촌형의 제공량이 가장 많았으며 도서벽지형, 도시형 순으로 나타났다. 잔식율은 모두 높았으나 도서벽지형, 농촌형, 도시형 순으로 나타났다. 반찬류에서 알감자조림은 농촌형, 도서벽지형, 도시형의 순이었으며 잔식율도 높게 나타나 유의차를 보였다(p<.001). 특히 오이 양배추 샐러드는 도시형, 농촌형 모두에서 잔식율이 높았다. 김치류는 제공량이 농촌형, 도서벽지형, 도시형 순이었고 잔식율로는 농촌형, 도서벽지형, 도시형의 순으로 나타났으며 배추김치(p<.001)와 깍두기(p<.01)는 유의성을 보여주었다. 급식유형별 아동자가평가에 의한 잔식율은 대부분의 음식에서 농촌형의 잔식율이 높았으며 특히 밥류와 김치류에서 도시형과 도서벽지형보다 유의차(p<.001)가 높게 나타났다. 물리적 측정과 아동자가측정의 잔식율비교에서는 닭강정(p<.001)과 국류(p<.001), 김치류(p<.05)를 제외하고는 유의성이 없었다. 급식제공량에 대한 만족도는 거의 모든 음식에서 만족도가 커질수록 잔식율이 낮았다. 밥에서는 모두 만족도가 높았고 국 종류에서는 낮았으며 김치류에서는 도서벽지형이 높았는데 거의 모든 음식에서 만족도가 커질수록 잔식율이 낮았다. 이상의 결과로 볼 때 초등학교 급식에서 잔식량을 줄이기 위해서는 여러요인들이 중요하지만 표준조리법을 개발하고 음식항목에 대한 1인분의 양을 설정하기 위하여 시간과 노력이 절감되는 아동자가 측정법을 훈련 교육시켜 반복 실행하면 많은 효과가 기대되어진다. The purpose of this study was to investigate food services and plate waste of the elementary school children in the urban, rural and suburban areas of Taegu and Kyoungpook province. Statisical data analysis was performed using the SPSS programs for Crosstabs analysis T-test, One-way Anova and Pearson's correlation. The results were as follows: The serving size of rice was greater in suburban area than in rural and urban area by the physical estimation. The amount of soup given was the greatest in rural area. The rate of waste in soup was higher than that of rice. Among side dishes, plate waste rate of braised potato was the highest in rural, then suburban and urban area. There were significant differences (p < .001) among the schools in the three areas. Especially, plate waste rate of cucumber and cabbage salad was the highest in all three areas. Then finally the serving size and plate waste rate of 'Kimchies' were the greatest in rural, then suburban and urban schools. There were significant differences in 'spice pickled cabbage' (p < .001) and 'spice pickled radish' (p < .01) among the three areas. Plate waste amounts of egg soup and pine mushroom soup in urban area were greatest. In rural area, side dishes except egg soup, cabbage salad and Kimchies had a greater amount of plate waste. In suburban areas, there were smaller plate waste amount in rice, but plate waste amounts of pine mushroom soup and beef soup were great. Plate waste rate of rice and 'Kimchies' by children's rating estimation were significantly higher in rural than suburban and urban areas. There were no significant differences in plate waste rate of the given food except braised chicken (p < .001), soup (p < .001) and 'Kimchies' (p < .O5) between the physical estimation and the children's rating estimation. Increased satisfaction on food service in most menus resulted decreased plate waste rate. There was a significant degree of satisfaction on the amounts of food served.

구증구포(九蒸九暴)에 의한 녹차의 제조 : 2 . 관능적 품질특성 및 기호도

박금순,전정례,이선주 한국조리과학회 1999 한국식품조리과학회지 Vol.15 No.5

This study was carried out to prepare green tea by traditional roasting process, Kujeungkupo, and to determine its sensory characteristics. The carotenoid content in green tea was increased by roasting and reached 1,317㎎/100g by Kujeungkupo. Of all carotenoids, the contents of lutein and β-carotene were 1,170㎎/100g and 111.1㎎/100g, respectively. The total cathechin content in green tea was 14.57g/100g after 9th roasting. The more the number of roasting the little contents of cathechin in green teas. Of all cathechin, epigallocathechingallate was the highest(6.80g/100g) followed by epicathechingallte and epicathechin. Total cholrophyll content was 141㎎/100g of green tea. The free sugar content in Kujeungkupo green tea wes 2.18g/100g, of which sucrose comprised 46% (1.01g/100g). The color value (ΔE) of Kujeungkupo green tea was 16.25. In sensory evaluation, sweet taste was the highest in green tea roasted 3 times and the flavor was best in that roasted 5 times. The sweet and astringent tastes of green tea had negative relationships with a and b values. The content of cathechin in green tea had a negative relationship with sweet taste and a positive relationship with astringent taste.

한천을 이용한 복숭아 젤리의 질감 특성과 기호도

박금순,조재욱 한국식품영양학회 1998 韓國食品營養學會誌 Vol.11 No.1

Effects of various jelly prepared with different concentrations of agar and sugars on overall acceptability of the peach jelly were investigated. The preparations of peach for experimental jelly were carried by the mixture of peach pulp and juice(MPJ), and the extracts from peach(EP). The results were summarized as follows ; 1. The pH for MPJ and EP were 3.95 to 4.31 and 4.21, respectively, and the brix degree were 13.0% and 11.5%, respectively. 2. The jelly prepared with MPJ added 3% sugar and 30% sugar were most effective in appearance, hardness, springiness and overall acceptability. The relation of samples(P<0.001) was found to be significant. On the other hand, the jelly prepared with EP was higher scored than that with MPJ in overall acceptability, but there was no significant differences between samples. 3. The Hunter values of L^*, a^* and b^* were the highest in both the jelly prepared with MPJ and that with EP, added 2% ㅁgar and 10% sugar. However, the L^*, a^* and b^* values of the jelly added MPJ were higher than those of the sample added EP. 4. Texture and color scores of both the jelly added EP became higher as the concentrations of agar and sugars increased and there was significant differences between samples. 5. The relation between springiness and overall acceptability, and L^* value of the jelly added MPJ showed negative at P<0.05. And that between springiness and overall acceptability of the jelly added EP also showed negative.

키토올리고당을 첨가한 토마토소스의 품질 특성

박금순,안상희,김지영,박나윤 동아시아식생활학회 2016 동아시아식생활학회 학술발표대회논문집 Vol.2016 No.10

주 5일 수업제에 대한 특수학교 학부모들의 인식

박금순,최승권 국립특수교육원 2008 특수교육연구 Vol.15 No.1

본 연구는 주 5일 수업제에 대한 장애아 학부모의 인식을 조사, 분석하는 데 그 목적이 있었다. 조사 대상은 수도권과 충청권의 72개 특수학교 가운데 초·중등부가 설치된 20개 특수학교의 학부모 820명이었으며, 이들을 대상으로 설문조사를 실시하였다. 자료 분석은 회수한 설문지 중 유효한 607부를 각 설문항목별로 빈도분석과 카이검증을 실시하였다. 연구에 따른 결론은 다음과 같다. 장애아 학부모들은 주 5일 수업제를 찬성하는 것으로 나타났으나 그 차이가 크지 않았고 주 5일 수업제의 도입과정에 대해 여러 가지 요구 사항이 있었으며, 주 5일 수업제의 도입과 주 5일 수업제를 위한 준비 및 사회적 인프라 구축에 대한 특수학교 학부모의 인식에 대하여 성별, 연령, 학교급, 장애유형, 장애수준, 거주지, 직업, 근무형태, 학력, 월수입, 방과 후 자녀를 돌보는 사람, 학교 휴업일에 자녀를 돌보는 사람, 경제활동의 주체에 따라 주 5일 수업제에 대한 인식에 차이가 있는 것으로 나타났다. This research aims to investigate perception of the parents students with disability on the five-day school week system. For this aim, a survey was conducted to 820 parents of 20 special schools among the 72 ones in the metropolitan area and Chung-cheong provinces. The parents of the students with disability agreed to the five-day school week system but had some requests for its introduction process. Some items such as readiness for the system, related social infrastructure, weak points, operational strategy showed differences among demographic variables.

키토산 첨가 블랙커런트 머핀의 품질특성

박금순,안상희,김지영 한국키틴키토산학회 2017 한국키틴키토산학회지 Vol.22 No.4

The purpose of this study was to investigate the quality characteristics and antioxidant activity of black currant muffins prepared with various concentrations of chitosan(0, 0.05, 0.10, 0.15, 0.30%). The the weight of the groups with chitosan was higher than that of the control group, but the height, volume, and specific volume of the groups with chitosan were lower than those of the control group. The pH decreased significantly with the addition of chitosan. The L value of Hunter's color decreased, but the a and b value increased significantly with the addition of chitosan. Examination of the textural properties revealed the hardness, chewiness, and brittleness of groups with chitosan increased significantly with the addition of chitosan. Antioxidant activities of muffins increased as the amount of chitosan increased. In terms of after swallowing, texture, taste, and overall preference, the sensory evaluation scores of groups containing 0.15% and 0.10% of chitosan were higher compared to the control group. Based on the above results, black currant muffin with 0.15% of the chitosan is considered most appropriate because it increases both sensory evaluations and antioxidant activities.

살구편의 제조방법에 따른 관능적 특성과 기계적 특성

박금순,권진희 한국식품과학회 1999 한국식품과학회 학술대회 Vol.1999 No.1

눈꽃과 번데기 동충하초 첨가 식빵의 저장기간과 온도에 따른 관능적, 기계적 특성 비교

박금순,정명희 한국조리과학회 2002 한국식품조리과학회지 Vol.18 No.3

The quality characteristics of breads with different concentrations(2%, 4%) of Paecilomyces japonica (J2, J4) and Cordyceps militaris (M2, M4) powder were compared in terms of sensory and mechanical properties. In the sensory test, J2 and M2 groups gained good scores in taste, texture and odor acceptance as control group. Paecilomyces japonica-added group showed higher moisture and bigger volume than that of control group, and Cordyceps militaris group showed lower moisture content and decreasing volume. ‘L’values of J and M groups was lower than control, and the longer the storage period, the lower the lightness. The more Paecilomyces japonica was added, the higher the ‘a’value was, but Cordyceps militaris showed an opposite trend. The hardness of the bread was the lowest in J2 group and the highest in M4 group, and the longer the storage period, the higher the hardness was (p<.001). Overall, the addition of 2% Paecilomyces japonica showed a similar tendency with control group, and showed good scores especially in acceptance, moisture and volume. Paecilomyces japonica appeared to be more desirable than Cordyceps militaris.

눈꽃과 번데기 동충하초 첨가 식빵의 노화특성 비교

박금순,정명희 동아시아식생활학회 2002 동아시아식생활학회 학술발표대회논문집 Vol.- No.-

한국산과 중국산 홍화꽃의 화학적 성분조성비교

박금순,박어진 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.5

In approximate composition, crude protein, lipid, ash, crude fiber, and N-free extract constituted 14.70%, 3.10%, 6.90%, 18.20%, and 57.10%, respectively, in Korean safflower flowers, compared to 12.60%, 2.70%, 5.80%, 16.40% and 62.50%, respectively, in Chinese safflower flowers. This indicated that Korean safflower flowers surpassed their Chinese counterparts except in terms of N-free extract. Free sugars such as fructose, glucose, and sucrose were proven to be dominant in both domestic and Chinese safflower flowers, while little xylose was contained. For content of polyphenolic compound, Korean safflower flowers contained 13.85% water soluble extract and 9.70% MeOH extract, compared to 9.39% and 7.04%, respectively, for the Chinese variety, confirming the higher levels in the Korean variety. For fatty acids, (Ed- the following results are not presented in ratio form) saturated fatty acids and unsaturated fatty acids comprised 6.80% and 93.20% in Korean safflower flowers and 16.0% and 84.0% in Chinese safflower flowers, respectively. Linoleic, oleic, and palmitoleic acids comprised 75.30%, 11.60%, and 3.40% in Korean safflower flowers, and 66.70%, 11.20%, and 6.10% in the Chinese variety, respectively. Of amino acids, essential amino acids comprised 46.67% in Korean safflower flowers and 36.79% in the Chinese variety. Moreover, total essential amino acids in Korean safflower fiowers were higher than those of their counterparts. Non-essential amino acid comprised 65.17% in the Korean variety and 54.49% in the Chinese. In terms of mineral content, Korean safflower flowers contained more Ca, Cu, Fe and Mn than those of China, while Chinese safflower flowers contained more Al, Ba, Mg, K, Na, Zn, Sr and P.