쌀가루의 종류와 농도를 달리한 찐 흑임자 첨가 흑임자죽의 품질특성

박정리,채경연,홍진숙 한국식품조리과학회 2007 한국식품조리과학회지 Vol.23 No.6

In this study, we applied a steam treatment to black sesame to determine the optimum treatment conditions, and also examined the antioxidant effects and quality characteristics. For black sesame gruels, roasting can be used in a variety of ways in cooking to enhance functionality and preference. We found that the solid content increased with the addition of 70% steamed black sesame in the glutinous rice-black sesame gruel samples, and for glutinous black rice-black sesame gruels, solid content was highest with the addition of 50% steamed black sesame. For the chromaticity, the L-value decreased as the addition of steamed black sesame increased in all the black sesame gruels made with the steamed black sesame. With regard to texture, the cohesiveness, springiness, gumminess, chewiness, and adhesiveness of the gruels made with steamed black sesame were highest when 60% steamed black sesame was added. The results of the sensory test showed that overall preference was highest for the glutinous rice-black sesame gruel made with 60% steamed black sesame, while the glutinous brown rice-black sesame gruels were preferred with 60% and 70% additions, and the glutinous black rice-black sesame gruel was deemed best with 60% steamed black sesame. The most appropriate ratios of steamed black sesame in the black sesame gruels, with regard to overall quality, are as follows: 60% steamed black sesame for the glutinous rice-black sesame gruel, 60% and 70% steamed black sesame for the glutinous brown rice-black sesame gruel, and 60% steamed black sesame for the glutinous black rice-black sesame gruel. 흑임자를 찌는 방법으로 처리 조건을 달리하고 각각의 쌀가루(찹쌀가루, 찹쌀현미가루, 찰흑미가루)에 찐 흑임자의 첨가 비율을 달리하여 흑임자죽을 제조한 후 측정한 실험 결과는 다음과 같다. sesamin 함량은 591.919 mg/100g seed, sesamolin의 함량은 550.081 mg/100g seed, lignan 총 함량은 1142.000 mg/100g seed이었다. SOD 유사활성은 15분 쪄서 처리한 흑임자 시료는 천연항산화제인 tocopherol보다는 활성이 다소 낮았지만 천연항산화제인 sesamol보다는 활성이 높게 나타났으며 생 흑임자 시료의 활성보다 다소 높았다. 지방산 분석 결과 15분 쪄서 처리한 흑임자 시료는 생 흑임자에 비하여 myristic acid, palmitic acid, stearic acid, arachidonic acid의 함량이 높았다. 고형분의 함량은 찹쌀 흑임자죽은 찐흑임자 70%, 찰흑미 흑임자죽은 50%이상 찐 흑임자를 첨가했을 때 높았다. 찹쌀현미 흑임자죽 고형분 함량에는 유의적인 차이가 없었다. L값은 찹쌀 흑임자죽, 찹쌀현미 흑임자죽, 찰흑미 흑임자죽 모두 찐 흑임자의 첨가량이 증가할수록 유의적으로 감소하였다. a값의 경우 찹쌀 흑임자죽, 찹쌀현미 흑임자죽은 대조군에서 가장 낮았고, 찰흑미 흑임자죽은 70%에서 가장 낮았다. b값은 찹쌀 흑임자죽과 찰흑미 흑임자죽은 대조군에서 낮았고, 찹쌀현미 흑임자죽은 40%이상 찐 흑임자를 첨가하였을 때 낮았다. Texture는 찹쌀 흑임자죽, 찹쌀현미 흑임자죽, 찰흑미 흑임자죽 모두 hardness, cohesiveness, springiness, gumminess, adhesiveness가 찐 흑임자를 60% 이상 첨가 하였을 때 전반적으로 높은 경향을 보였다. 흑임자죽의 관능검사 결과 전반적인 기호도는 찹쌀 흑임자죽은 60%, 찹쌀현미 흑임자죽은 60~70%, 찰흑미 흑임자죽은 찐 흑임자를 60% 첨가한 시료에서 기호도가 좋게 평가되었다. 이상의 연구 결과 찐 흑임자를 죽에 이용하기 위한 최적 조건은 찐 흑임자의 첨가 비율을 찹쌀 흑임자죽에서는 60%, 찹쌀현미 흑임자죽에서는 60~ 70%, 찰흑미 흑임자죽에서는 60% 첨가하는 것이 전반적으로 가장 적절할 것으로 사료된다.

흑임자죽 재료배합비의 최적화 연구

박정리,김정미,김종군 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.6

The aim of this study was to develop a standardized recipe for black sesame gruel that has been preferred for generations as a nutritional food. The method focused on optimizing the mixing ratio of the components to impove the quality of the black sesame gruels that modern consumers would like. The results are summarized as follows: The more black sesame added to the gruel, the lower its brightness was, but the redness and yellowness was higher. The amount of black sesame made a significant difference in the viscosity, color, nutty taste, bitterness, appearance and overall preference. It was highest in the overall preference when the amount of black sesame was added 33g(40% of rice weight basis). Different types of rice were added to the black sesame gruel, and it was observed that the color value of the gruel was high in its brightness, redness and yellowness when 50g(60%) of glutinous rice was added to it. The black sesame gruel was most preferred when 50g of non-glutinous rice was added. The redness value was high when 15g(18%) of non-glutinous rice flour was added. The yellowness value was high when 25g(30%) of non-glutinous rice flour was added. This observation showed significant differences in the viscosity, color, nutty taste, bitterness, appearance and overall preference. In particular, the black sesame gruel was most preferred when 50g of non-glutinous rice flour was added. The addition of 7g(9%) of salt to the black sesame gruel showed the highest brightness. The redness and yellowness was the highest when 5g(6%) of salt was added. This observation showed a significant difference in the viscosity, color, nutty taste, bitterness, appearance and overall preference. The highest preference was observed when 2.5g(3%) of salt was added. Adding more materials increased the viscosity of the black sesame gruel. With increasing temperature, the viscosity became lower, and vice versa. The intensity of sweetness and spreadability was found to be proportional to the amount of additive material. In conclusion, the optimum recipe for black sesame gruels was obtained 33g(40%) of black sesame, 50g(60%) of glutinous rice (flour), 2.5g of salt, and 500 ml of water.

흑임자의 조리 조건에 따른 항산화 효과의 비교

박정리,채경연,홍진숙,Park, Jung-Lee,Chae, Kyung-Yeon,Hong, Jin-Sook 동아시아식생활학회 2007 동아시아식생활학회지 Vol.17 No.4

In this study, we found that the moisture content of black sesame seeds increased in proportion to steaming time, and it decreased in reverse proportion to the roasting temperature and time. The crude fat and crude ash contents were shown to be in the order of steamed black sesame>raw black sesame and roasted black sesame>raw black sesame, Crude protein decreased in reverse proportion to the steaming time, and more crude protein was found in the raw black sesame samples than in the roasted black sesame samples. The contents of sesamin, sesamolin, and total lignans were shown to be in the order of roasted black sesame>raw black sesame>steamed black sesame. In the steamed black sesame samples, sesamin showed its highest level with 20 minutes of treatment, and sesamolin showed its highest level with 15 minutes of treatment. In the roasted black sesame samples, sesamin, sesamolin, and total lignans showed their highest levels with 15 minutes of treatment at $100^{\circ}C$. The phenolic compound content increased in proportion to steaming time in the steamed samples, and reached a peak after 15 minutes of treatment at $100^{\circ}C$, and then decreased after 20 minutes. SOD-like activity reached a peak after 15 minutes of treatment, and in the roasted sample it reached a peak after 15 minutes of treatment, and then decreased after 20 minutes. SOD-like activity was comparatively lower than tocopherol and higher than sesamol. The intensity of electron donating ability, following 30 minute treatments, was shown to be highest in the steamed black sesame samples after 25 minutes of treatment, and next highest in the roasted black sesame samples after 15 minutes at $100^{\circ}C$. The electron donating ability was comparatively lower than tocopherol and sesamol. With regard to lecithin's antioxidant effects, the steamed samples showed a higher oxidation restriction rate in proportion to time, and the roasted samples showed the highest rate after 15 minutes of treatment, and then decreased after 20 minutes of treatment. for hydroxyl radical scavenging, similar scavenging activity to tocopherol, and comparatively higher scavenging activity than sesamol, was shown in all samples: all samples showed scavenging abilities of 90% or higher. In summary, this study applied three different treatment methods to black sesame to determine the optimum treatment conditions, and also examined the antioxidant effects and functional characteristics. The results showed that roasting can be used for other purposes than producing oil, and also suggested that methods other than roasting can be used in a variety of ways in cooking. Also, the different treatment methods can be applied in cooking in a variety of ways, to enhance functionality and preference.

연구논문 : 찹쌀, 찹쌀현미, 찰흑미 가루를 첨가한 흑임자죽의 항산화활성 및 품질특성

박정리 ( Jung Lee Park ) 한국식품조리과학회(구 한국조리과학회) 2013 한국식품조리과학회지 Vol.29 No.5

This study investigated the quality characteristics and antioxidant effects of black sesame gruel made with different concentrations of 15minutes of treatment at 100℃ roasted black sesame. Total lignans showed the highest levels with 15 minutes of treatment at 100℃ roasted black sesame. With regard to lecithin`s antioxidant effects, 15 minutes of treatment at 100℃ roasted black sesame showed a higher oxidation restriction rate. Hydroxyl radical scavenging, a similar scavenging activity to tocopherol, and a comparatively higher scavenging activity than sesamol, was shown with 15 minutes of treatment at 100℃ roasted black sesame and showed scavenging abilities of 90% and higher. For black sesame gruels, roasting can be used in a variety of ways in cooking in order to enhance functionality and preference. The most appropriate ratios of 100℃, 15minutes roasted black sesame in black sesame gruels, with regard to the overall quality characteristics, are as follows: The results of the sensory test showed that the overall preference was highest for glutinous rice-black sesame gruel, glutinous brown rice-black sesame gruel, and glutinous black rice-black sesame gruel, which were deemed best with 50% black sesame. From the above results, it could be seen that glutinous rice, glutinous brown rice, and glutinous black rice black sesame gruels, which are made by adding 50% roasted black sesame, contributed to enhancing the function of antioxidant activation and development quality.

다문화사회를 위한 지역사회 활동가들과의 만남

참가자: 박순종· 김헌주· 김영경· 김연희·최병두·이희영, 정리: 이교일 대구대학교 다문화사회정책연구소 2014 현대사회와 다문화 Vol.4 No.2

유아용 쌀죽의 양파추출액 적정 첨가 비율 모색을 위한 품질 연구

이나래,신한나,현지은,김정리,박보석,장혜자 한국식품조리과학회 2018 한국식품조리과학회지 Vol.34 No.4

Purpose: Onion has been widely used in meal preparation as an ingredient playing a role of antioxidant functional material as well as sweetness enhancer. This study aimed to examine the effects of onion extract on sensorial, chemical, rheological, microbial and anti-oxidative capacity of rice porridge during storage days. Methods: Quality changes of rice porridge samples with 0%, 3%, and 5% onion extract were compared in terms of the four dimensions. Results: Onion extracts influenced pH levels of the rice porridge. The values of pH of samples ranged 5.81 to 6.06, showing a tendency that increasing 0.1 to 0.2 pH by adding onion extract (p<0.05), but no showing of consistent tendency of pH change patterns by the levels of onion flesh and the levels of onion peel. Salinity and viscosity of samples did not show statistically difference according to the onion extract concentration and types. In terms of color, only b value showed statistically significant difference, indicating increase of the value with increase of onion peel concentration. Microbiological quality of all samples of PCA, coliforms, E. coli, Salmonella, Bacillus cereus, and Staphylococcus aureus was safe for 21 days, except on the 21th day of the 5% onion flesh group and the 5% onion peel group. Antioxidant effects of samples decreased with storage days and the samples mixed with onion peel and flesh showed higher antioxidant effects rather than the only onion flesh and the only peel group, but no showing significant differences. In sensory evaluation, overall satisfaction and taste of the 3% and 5% onion extract groups indicated higher scores than no addition group of onion extract (p<0.05). Conclusion: Addition of 3% onion extract mixed with onion peel and flesh is recommended as the proper rate for the best quality of infant rice porridge and the product could be safe on microbial quality for 21days in cold chain distribution.

청각장애아의 변별 자질 향상을 위한 CAI 프로그램 개발

권순우(Kwon Soon-Woo),김남진(Kim Nam-Jin),이종배(Lee Jong-bae),김경진(Kim Kyung-Jin),박귀매(Park Kyui-Mei),이한선(Lee Han-Sun),이정렬(Lee Jung-Lyul),박정리(Park Jung-Li),이지영(Lee Ji-Young),박현정(Park Hyun-Kyung),홍성림(Hong Sung-L 한국재활과학회 2004 難聽과 言語障碍 Vol.27 No.1

Unlike normal people, impaired children are hard to perceive sounds so they have many difficulties in acquiring languages. For this reason, there have to make the most of training which uses left hearing ability to use the sound information enough. For the organizational hearing training, it is essential that training of understanding and distinguishing between the sound and the word. That is developed the language understanding by increasing the utilization of left hearing ability. Therefore, this research is to develop the program of teaching the language which raises the left hearing ability and personality, and of distinguishing the pronunciations by using the multimedia for hearing impaired children. The effect of this program is to improve the ability of sense of hearing and utilize the interesting language guidance in many other parts.