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.

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.

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.

대인관계 증진 집단모래놀이치료가 중학생의 우울, 불안에 미치는 영향

박혜영(Hye-Yeong Park),강귀임(Gwi-Im Kang),김미향(Mi-Hyang Kim) (사)한국학교공공모래놀이학회 2020 학교상담 및 모래놀이 Vol.2 No.2

본 연구에서는 대인관계 증진 집단모래놀이치료가 중학생의 우울과 불안에 미치는 영향에 대해 알아보고자 하였다. 천안시에 위치한 A, B, C 중학교에 재학 중인 학생 48명을 대상으로 박혜영과 조성근(2020)이 개발한 대인관계 증진 집단모래놀이치료를 회기당 45분씩 주 2회, 총 8회기 실시했다. 프로그램의 효과를 검증하기 위해 Beck이 개발한 우울척도(BDI)와 불안척도(BAI)를 측정도구로 사용했고, 수집한 자료는 SPSS 18.0을 이용하여 paired t-test를 실시했다. 연구결과, 대인관계 증진 집단모래놀이치료는 중학생의 우울, 불안 감소에 긍정적인 영향을 미치는 것으로 나타났다. 이러한 결과는 대인관계 증진 집단모래놀이치료가 중학생의 우울, 불안 감소에 효과적인 치료기법이 될 수 있음을 시사한다. The purpose of this study was to examine the effects of group sandplay therapy programs on depression and anxiety in middle school students. For 48 students attending middle schools A, B, and C located in Cheonan, a group sandplay therapy program developed by Park (2020) was conducted twice a week, 45 minutes per session, eight times a week, and its effects were verified. The program effectiveness verification used the depression scale (BDI) and anxiety scale (BAI) developed by Beck as measurement tools, and the collected data was conducted using SPSS 18.0. These results suggest that group sand play therapy that promotes interpersonal relations can be an effective treatment technique to reduce depression and anxiety in middle school students.

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.

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.

저공해 대체연료 CNG관련 정책 현황과 문제점

박혜영,Park, Hye-Yeong 대한석유협회 1996 석유와 에너지 Vol.1996 No.11

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.

의학정보 : 따져보자, 약과 음식궁합

박혜영 ( Park Hye Yeong ) 대한보건협회 2003 건강생활 Vol.- No.10

기획논문1- 주제: <주제: 한국무형문화재와 공연문화> : 낭자(娘子)농악과 "소녀(少女)농악"을 통해본 여성 농악예인의 활동

박혜영 ( Hye Yeong Park ) 한국공연문화학회(구 한국고전희곡학회) 2016 공연문화연구 Vol.0 No.32

‘낭자군(娘子軍’)과 더불어 ‘여성농악’이 탄생했다. 본고에서는 남성들의 전유물이나 다름없던 농악의 주체로서 여성이 등장한 내력, 특히 국극단 출신 여성농악예인의 출현이 주목된다. 이 연구에서는 낭자농악대와 소녀농악대의 활동 내력에 대하여, 새로이 발굴한 기사자료들을 전면에 제시하고 실증적으로 다루었다. 본고에 소개하는 ‘여성 농악예인’들은 기존에 알려진 남원여성농악단 성립 이전의 여성 농악인들과, 그 이후의 세대들을 아우른다. 여성 특유의 매력을 발산하며 인기를 누린 예인들은 각종 농악경연에 참가하고 포장걸립을 전전했다. 여성농악인들은 우도농악 명인들로부터 전수를 받아 기량을 갖추고, 화려한 복색으로 이목을 끌었다. 농악계의 여성들은 특히 시대의 흐름을 간파하여 활동무대를 넓히고, 다양한 장르와 융합하면서 융통성과 순발력을 발휘했다. 여성 농악인들은 세대와 성별, 지역과 국가의 경계를 넘나들며 활동했다. 소녀부터 기혼녀에 이르기까지 팀원으로 편성될 수 있었고, 때로는 어린 소년들을 영입하거나, 원로 남성농악인들과 연대하기도 했다. 또한 이들은 지역을 넘어, 국내외의 무대를 누비면서, 해외순방에도 박차를 가했다. 특히 어린 소녀농악인들은 한국문화의 상품성을 선보이고, ‘순결한 농악예술무대’를 장식하는 문화적 매개자로 동원되기도 했다. 이들은 스스로의 활동에 대한 실리와 경제적 이윤을 추구하거나, 정치적 선동을 할 수 없는 ‘천사 같이 춤추는 예쁜 인형’이나 다름없었고, 그 후원자는 국내외 정계 인사들이었다. 여성농악인들은 국내외 전반에 걸쳐 각계각층의 인사들과 교류하면서 농악의 저변 확대에 기여했다. 해외로 파견된 소녀들의 농악공연이 대개 어린이들이나 학생들 위주였던 반면, 국내에서 기성세대와 연합하여 공연활동을 하던 소녀들은 그저 농악이 좋아서 여성농악단에 입단하여 기예를 습득하고, 공연하며 실전 경험을 쌓으면서 스스로 입지를 다져갔다. 해방 이후 낭자농악, 소녀농악이라는 이름을 걸고 농악의 무대화를 선도한 여성예인들은 대중적 인지도를 얻어 농악의 저변 확대에 기여했다. 사당패, 협률사, 낭자농악대, 소녀농악대, 여성농악단 등 한 세기를 풍미한 여성농악예인들은, 농악판에 팽배하던 ‘남존여비(男尊女卑)’의 관습을 뒤틀고 농악문화의 새 전통을 일군 주인공들이다. Women``s Nong-ak (農樂, Traditional Korean music performed by farmers) was born together with "Maiden group." This study focuses on the reason why women appeared as principal agents of Nong-ak which was almost exclusive to men previously and especially, on the appearance of women Nong-ak Artists who was previously worked in Traditional Drama Troupe. This study empirically deals with details of activities of Maiden``s (娘子) Nong-ak troupes and Girls`` (少女) Nong-ak troupes through newspaper articles. Women Nong-ak Artists enjoyed popularity with their peculiar attractions. Participating in Nong-ak contests and collecting money for their performances, women Nong-ak Artists learned their skills form masters of Woodo Nong-ak and attracted attention with their colorful costumes. Women of Nong-ak circle especially saw through the trend of the time, expanded their arena of activities and exercised flexibility and ability to react quickly to changing situations while mixing with various genres. In particular, young girls were mobilized to show value and marketability of Korean culture as cultural medium who decorated "Pure Nong-ak art stage." They were no different from "Pretty dolls dancing like angels" who could not purse their interest and economic benefit or incite political cause and their patrons were domestic and overseas political figures. Women artists, who put Nong-ak on the stage in the name of Maiden``s (娘子) Nong-ak troupes and Girls`` (少女) Nong-ak after the liberation from Japanese colonial rule, contributed to expansion of market base. Women Nong-ak artists, who dominated a century in such troupes as Sadangpae, Hyuprulsa, Maiden``s (娘子) Nong-ak troupes, Girls`` (少女) Nong-ak troupes and Women Nong-ak troupes, were the very heroines who overturned the conventions of "male predominance (男尊女卑)" which filled Nong-ak arena and cultivated a new tradition of Nong-ak culture.