시판 쇠고기 죽의 이화학적 특성

박혜영,이춘기,심은영,김현주,전용희,곽지은,이진영,천아름,김미정,최혜선,박지영,우관식,Park, Hye-Young,Lee, Choon-Ki,Sim, Eun-Yeong,Kim, Hyun-Joo,Jeon, Yong Hee,Kwak, Jieun,Lee, Jin Young,Chun, Areum,Kim, Mi-Jung,Choi, Hye Sun,Park, Ji You 한국식품영양학회 2019 韓國食品營養學會誌 Vol.32 No.3

In this study, the product characteristics and physicochemical properties were investigated through collection of commercial porridge. The addition rate of grain raw materials was about 6.5~11.75%, glutinous rice was added at a rate of about 23~60% to improve the viscosity and various other food additives were used. The moisture content characteristics varied among the products. The rotational viscosity of CP (Commercial Porridge)4 was the highest at 39,054 cP, while the flow viscosity of CP3 was least at 4.80 cm/30 seconds. The starch content differed among the products in the range of total starch 6.96~8.08%, amylose 1.41~2.61%, total sugar 6.55~12.81% and reducing sugar 0.50~0.99%. Particularly, total sugar showed a very high correlation (-0.920) while rotational viscosity and color value (b) showed significant correlation with most of the properties i.e. moisture, solids content etc. There was a rapid increase in the reactivity of starch degrading enzyme at the early stage of the reaction which gradually decreased with time. The physicochemical characteristics of commercial porridge presented in this study could be expected to increase the industrial use value of the related research because it considers the quality of the currently commercialized porridge for the future selection of suitable porridge raw materials.

옥수수 품종별 볶음 시간에 따른 이화학적 특성 변화

박혜영,손범영,최유찬,배환희,최혜선,박지영,심은영,김홍식,김미정,Park, Hye-Young,Son, Beom-young,Choi, Yu-Chan,Bae, Hwan-Hee,Choi, Hye Sun,Park, Jiyoung,Sim, Eun-Yeong,Kim, Hong-Sig,Kim, Mi Jung 한국식품영양학회 2022 韓國食品營養學會誌 Vol.35 No.5

The purpose of this study was to investigate the Maillard reaction-related physicochemical properties of three maize varieties (Kwangpyeongok, Sinhwangok2ho and Gangdaok) after roasting them for different times (0, 15, 25, 40, and 55 minutes). The Maillard reaction is a non-enzymatic browning reaction involving reducing sugars and amino compounds. The content of reducing sugar, the causative agent of the Maillard reaction, decreased as roasting time increased. Gangdaok showed the lowest reducing sugar content of 1.04 mg/g after 55 minutes of roasting. In the elapsed roasting time, chromaticity 'L' and 'b' values decreased. At 55 minutes of roasting, wherein the Maillard reaction occurred most actively, Gangdaok showed the lowest 'L' value of 56.37 and the highest 'a' value of 7.60. Gangdaok had superior conditions for inducing the Maillard reaction compared to other varieties, and it is consider that 'flint-type', an endosperm characteristic, may have been the influencing agent. This study detected a total of 52 types of volatile aroma compounds (VACs), of which 28 were produced after roasting. Of the total VACs detected, 2-Formyl-5-methylfuran and 2-Furancarboxaldehyde accounted for 43.8~45.5% and have been confirmed to be the major VACs present in roasted maize. Most of the correlations between the Maillard reaction-related characteristics showed high correlation coefficients.

죽 가공성 평가를 위한 원료 쌀의 품질지표

박혜영,이지윤,안억근,김현주,심은영,곽지은,천아름,우관식,박지영,김미정,Park, Hye-Young,Lee, Ji-Yoon,Ahn, Eok-Keun,Kim, Hyun-Joo,Sim, Eun-Yeong,Kwak, Jieun,Chun, Areum,Woo, Koan Sik,Park, Ji Young,Kim, Mi Jung 한국식품영양학회 2020 韓國食品營養學會誌 Vol.33 No.3

When producing rice products, it is very important to select suitable raw materials. Therefore, in this study, the quality characteristics of 16 rice cultivars were quantified to determine the criteria for evaluating the machinability of raw rice. The L value, which can affect the color of porridge prepared from rice, was the greatest for Hwaseonchalbyeo (84.17). The water-binding capacity, related to water interaction, was high in Hyangcheola (113.2%), and water solubility was high in Shingil (22.3%). Dodamssal (42.3%, 70.7 RVU) and Hwaseonchalbyeo (4.7%, 27.8 RVU) showed lower final viscosity compared to the cultivars in which the amylose content was medium groups (16.4~21.2%, 173.6~277.2 RVU). Specifically, cultivars with high or low amylose content had a low viscosity. The characteristics of the distribution of raw rice quality data were confirmed through 11 histograms. Furthermore, amylose content vs. water solubility, water solubility vs. peak viscosity, and peak viscosity vs. final viscosity showed high correlations (r=0.542, -0.569, and 0.836 respectively, p<0.01), and clear cultivar discrimination by the standard error of the mean (0.765~10.811). In conclusion, amylose content, water solubility, and peak viscosity were considered the most suitable characteristics for the quality evaluation of raw rice.

Interactions of Vascular Risk Factors and Apolipoprotein E4 on Geriatric Depression

박혜영,김재민,신일선,양수진,김성완,김선영,신희영,윤진상,Park, Hye-Young,Kim, Jae-Min,Shin, Il-Seon,Yang, Su-Jin,Kim, Sung-Wan,Kim, Seon-Young,Shin, Hee-Young,Yoon, Jin-Sang The Korean Society of Biological Psychiatry 2006 생물정신의학 Vol.13 No.2

Objective : Associations of vascular risk/disease or apolipoprotein E ${\varepsilon}4$(APOE4) with geriatric depression has been unclear at a population level. This study aimed to evaluate whether there would be interactions of vascular risk/disease and APOE4 on depression in a Korean elderly population. Methods : 732 community residents aged 65 or over were assessed for depression(GMS), information on vascular risk/disease(reported stroke, transient ishemic attack, heart disease, hypertension, diabetes, smoking), examinations for vascular risk/disease(blood pressure, blood tests for glucose and lipid profiles, body size), APOE genotypes, demographic characteristics(age, gender, education), physical health, and cognitive function(MMSE). Results : Previous stroke and lower level of high density lipoprotein(HDL) cholesterol were significantly associated with geriatric depression independent of demographic characteristics, physical illnesses, and cognitive function. These associations were statistically significant only in those with APOE4, although the interaction terms didn't reach to statistical significance. Conclusion : Associations between vascular risk/disease and geriatric depression might be more prominent in those with APOE4. However further research would be needed to clarify this issue.

원료 품종별 쌀죽의 품질 특성 비교

박혜영,이지윤,안억근,김현주,최혜선,박지영,심은영,송하나,김홍식,Park, Hye-Young,Lee, Ji-Yoon,Ahn, Eok-Keun,Kim, Hyun-Joo,Choi, Hye Sun,Park, Jiyoung,Sim, Eun-Yeong,Song, Hana,Kim, Hong-Sig 한국식품영양학회 2021 韓國食品營養學會誌 Vol.34 No.5

The effect of 16 cultivars on the quality of the rice porridge was investigated. The 'Geunnun' had the highest water absorption rate, but the 'Segyejinmi' yield (w/w) was the highest. The total sugar content of the rice porridge was 0.29~8.10%, showing significant variation among the cultivars. High amylose 'Dodamssal' and 'Hwaseonchalbyeo' glutinous rice displayed rotational viscosities of <20,000 cP. Rotational viscosities for boiled rice cultivars were 30,000~40,000 cP, representing an intermediate level, and the rotational viscosities of 'Geonyang2' and 'Hanareum4' were over 50,000 cP. These results suggest that the viscosity of rice porridge varies significantly among raw material cultivars. Among other variables affecting the texture profile of rice porridge, there were significant differences in hardness and gumminess among the cultivars. As a raw material, 'Baekokchal', a kind of glutinous rice, is known to be whiter than the non-glutinous rice, but after processing to porridge, it showed the lowest L value (71.1). Starch degrading enzyme activity was not significant in most types of rice porridges within 30 or 60 minutes. Therefore, enzymatic starch degradation is thought to be completed within 30 minutes. Among the tested raw materials, 'Miho' was 73.5 ㎍/mg, indicating the best digestibility in vitro.

국산 옥수수 배유특성에 따른 일반성분, 색도 및 경도 비교

박혜영,김미정,배환희,신동선,심은영,최혜선,박지영,최유찬,김홍식,Park, Hye-Young,Kim, Mi Jung,Bae, Hwan-Hee,Shin, Dong Sun,Sim, Eun-Yeong,Choi, Hye Sun,Park, Jiyoung,Choi, Yu-Chan,Kim, Hong-Sig 한국식품영양학회 2020 韓國食品營養學會誌 Vol.33 No.5

This study was conducted to secure basic information for corn processing by comparing the quality characteristics according to maize cultivars and kernel types (dent, intermediate, flint-like). As a result of analyzing 15 cultivars, a range of measurements were observed: 100-kernel weight, 22.89~35.63 g; moisture, 7.57~8.42%; crude protein, 8.46~11.45%; crude lipids, 3.26~4.83%; Hunter's L-value, 83.70~86.79; a-value, 2.61~5.49; b-value, 22.01~28.15; and total carotenoids, 6.74~17.07 ㎍/g. Significance among the cultivars was shown in all quality characteristics (p<0.001), but the significance among the kernel types was found only in crude protein (p<0.005), crude fat (p<0.001), and Hunter's L-value (p<0.05). The hardness of maize was decreased proportionally to the soaking time for all maize cultivars (p<0.001). In particular, with the same soaking time for different kernel types, the hardness difference was shown in the order of flint-like > dent ≒ intermediate. It was confirmed that the decrease in the hardness of flint-like kernel of close to that of hard-type starch was slowed compare dent and intermediate kernels. So it is expected the some characteristic of kernel types will contribute to the appropriate customized use of the developed cultivars.

중등학교 독서 문화 비판

박혜영 ( Hye Young Park ) 한국독서학회 2006 독서연구 Vol.0 No.15

중등학교 독서 문화 비판 박혜영이 연구의 목적은 중등학교 독서 문화에 나타난 문제점을 비판적 관점에서 살펴보고, 문제점에 대한 해결 방법을 생각해보는데 있다. 먼저 중등학교 독서 문화 비판의 객관성 확보를 위해 2004년부터 200년까지 국가 차원에서 이루어진 대단위 독서 실태 조사들을 정리·분석해보고, 그에 대한의문점으로부터 중등학교 독서 문화의 문제점을 다음의 다섯 가지를 도출하여 살펴보았다. 첫째, 책을 읽지 않는 학생들이 가장 심각한 문제이다. 부족한 독서 시간을 위해 학교 교과과정 내에 독서 시간을 확보하는 노력이 필요하고, 독서 자체를 즐길 수 있는 내적 독서 동기 유발에 대한 연구가 시급하다. 둘째, 학생들의 독서 내용이 건전하지 못하다. 인터넷 소설류를 즐겨 읽거나 학습 독서에만 치중하기 때문에 다양하고 폭넓은 독서가 되지 못하고 있다. 셋째, 독서 지도의 중요성을 인식하고 있으나 학교 독서 지도의 양과 질이 모두 부족한 것으로 보인다. 독사 지도에 대한 체계적인 연수가 교사들에게 필요하다. 넷째, 학부모와 교사들은 독서의 중요성에 공감하면서도 학생들에게 스스로 독서 모델이 되어주지 못하고 있다. 학생들이 닮고 배울 독서 모델이 없다. 다섯째, 중등학교 독서 문화의 중심에 있어야 할 학교도서관이 제 역할을 다하지 못하고 있다. 외형적으로는 진화되었지만, 실질적인 관리와 운영의 주체를 확보하고 있지 못하다. 위와 같은 문제를 인식하고, 중등학교 독서 문화 비판에서 나아가 바람직한 독서문화를 이끌기 위한 구체적이고 실천적인 대안들이 정교하게 제기되어야 할 것이다. The purpose of the study was closely to examine actual reading condition and problems in korean secondary school. In actual reading condition at secondary school, stakeholders(students, teachers, parents, administration) recognize that student do not read, do not love reading and do not have habits of reading. Moreover, the more time is running, the more the reading ratio is decreasing. The Korean Reading Culture at Secondary school has five problems. : students who do not read, students who read harmful books, schools which provide no instruction about reading, students who can not look for their models of reading, and school libraries which are rarely managed. However, naturally we observed a few successful facts, school which has good reading programs, a single teacher who has a good school reading research, the school district which starts a reading movement and effectively use the internet in reading. These are just a few cases. The majority of schools aren`t. In conclusion, this study serves as searching for problem solving in the Korean reading culture at secondary school.

마이크로웨이브 레인지 재가열 후 최적 특성을 갖는 쌀죽 제조조건

박혜영,김현주,심은영,곽지은,천아름,조영제,우관식,김미정,Park, Hye-Young,Kim, Hyun-Joo,Sim, Eun-Yeong,Kwak, Jieun,Chun, Areum,Jo, Youngje,Woo, Koan Sik,Kim, Mi Jung 한국식품영양학회 2020 韓國食品營養學會誌 Vol.33 No.4

The purpose of this study was to derive the conditions for manufacturing rice porridge with optimum properties after reheating. The characteristics of rice porridge according to the soaking time, water addition rate, heating temperature, heating time, and cooling conditions were compared using the 'Samkwang' cultivar. In Step I, as the heating temperature increased, the weight change decreased and the viscosity increased, and the temperature known as the main factor of the gelatinization also appeared to affect the viscosity increase. In Step II, the viscosity and the texture properties was not significantly different as the soaking time was reduced, and 10 minutes was suitable because of due to the shortening effect of the total process time. In Step III, the residual heat was lowered by cooling after the rice porridge production, so the viscosity could be greatly reduced. Also, it was confirmed that the water addition rate of 900% and the heating temperature of 15 minutes were optimal manufacturing conditions. The next study will investigate the porridge processability of rice cultivars using these results.

재발된 외사시에서 한 눈 외직근 후전 및 내직근 절제술과 두 눈 내직근 절제술의 비교

박혜영,유문현,최동규,Hye Young Park,M,D,Mun Hyun Yoo,M,D,Dong Gyu Choi,M,D 대한안과학회 2006 대한안과학회지 Vol.47 No.1

Purpose: The purpose of this study was to compare the surgical results between unilateral lateral rectus recession-medial rectus resection (R&R) and bilateral medial rectus resections in recurrent exotropia. Methods: In this retrospective study, 22 patients with recurrent exotropia of the basic or pseudodivergence excess types were enrolled. In group A (14 patients), unilateral R&R was performed during the first operation, and R&R was performed in contralateral eyes during the second operation. In group B (8 patients), bilateral lateral rectus recessions were performed during the first operation and bilateral medial rectus resections during the second operation. Results: The mean time interval between the first and second operations was 28.9 months (range, 5 to 64 months) in Group A and 59.9 months (range, 35 to 75 months) in Group B, which was a significant difference between the two groups (p=0.006). The success rates at last follow-up after the second operation were 85.7% in Group A and 87.5% in Group B, which was not statistically different between the two groups (p<1.000). Conclusions: There was no difference in success rate after the second operation between the two groups. Therefore, the operation method for recurrent exotropia can be chosen according to the operator`s preference.

건설 CALS 기반 확산을 위한 혜택부여방안

박혜영,한상원,김범수,김기정,김수정,김재준,Park Hye-Young,Han Sang-Won,Kim Bun-Soo,Kim Ki-Jung,Kim Soo-Jung,Kim Jae-Jun 한국건설관리학회 2001 한국건설관리학회 논문집 Vol.2 No.3

정부는 건설 CALS를 통해 건설업을 지식기반 정보산업으로 변화시켜 건설산업의 선진화 및 국제 경쟁력을 확보하기 위해 노력하고 있다. 그러나 제도적 저해요소와 경기침체로 인한 투자위축으로 민간건설업체의 건설 CALS사업 참여가 저조한 실정이다. 본 연구의 목적은 건설 CALS 체제의 조기구축 및 기반 확산을 위해 민간건설업체의 참여를 유도할 수 있는 혜택방안을 마련하는 것이다. 이를 위해 건설업체 정보화 기초현황 조사를 수행하여 국내 건설산업의 정보화수준을 파악하였다. 혜택의 차등적 적용을 위한 평가 카테고리를 정하고 파악된 정보화 수준과 현행법상의 혜택부여 가능성을 점검하여 경제적 혜택방안을 도출하였다. The Korean government is making an effort to win the advance and international competitiveness of construction by changing Construction Industry into Knowledge-based information industry through Construction CALS. However, systematically obstructive factors and recession make participation of private construction companies in Construction CALS sluggish. The purpose of this paper is to suggest incentive program to induce participation of private construction companies in Construction CALS. Before setting up the direction of incentive program, the level of informatization in Korean Construction industry was grasped. Evaluation category for the discriminate application of incentives was defined and available incentive program was suggested.