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삼백초 분말을 첨가하여 제조한 슈거스냅 쿠키의 품질특성
배현주 ( Hyun Joo Bae ),이혜연 ( Hye Yeon Lee ),이진향 ( Jin Hyang Lee ),이준호 ( Jun Ho Lee ) 한국산업식품공학회 2010 산업 식품공학 Vol.14 No.3
삼백초 분말의 첨가량을 0-6%로 달리하여 쿠키를 제조한 후 물리화학적 품질 및 관능적 품질특성을 측정하고 각 특성사이의 상관관계를 살펴보았다. 삼백초 분말 첨가량이 증가함에 따라 쿠키의 두께 및 밀도는 유의적으로 증가하였으나(p<0.05), 반죽의 구께 및 밀도에는 영향을 미치지 않는 것으로 나타났다(p>0.05). 반죽과 쿠키의 pH는 삼백초 분말 첨가량이 증가함에 따라 현저하게 감소하였으며, 색 특성 중 명도와 황색도 역시 현저하게 감소한 반면 적색도는 증가하는 경향을 나타내었다. 관능검사 결과, 경도를 제외한 맛, 향미, 색 등의 강도는 분말의 첨가량이 증가함에 따라 유의적으로 증가하여 6% 첨가군이 가장 높게 평가되었다(p<0.05). 한편 상관분석결과 삼백초 분말 첨가수준은 대부분의 물리화학적 및 관능적 품질특성과 유의적인 상관관계를 나타내어, 삼백초 분말 첨가가 반죽 및 쿠키의 전반적인 품질특성에 상당한 영향을 미치는 것으로 나타났다. Saururus chinensis powder was added into cookie dough at 5 levels (0%, 1.5%, 3%, 4.5%, and 6%) by partially replacing equivalent amount of wheat flour in cookie formulation, and cookies thus made were evaluated for physicochemical properties and sensory quality by a small semi-trained panel. Thickness and density of cookies increased significantly with increase in Saururus chinensis powder content (p<0.05); however, those of dough were affected (p>0.05). The pH of both dough and cookies decreased significantly as the level of Saururus chinensis powder increased (p<0.05). Lightness and yellowness decreased significantly as the Saururus chinensis powder content increased while redness increased significantly (p<0.05). Spread factor decreased with the powder addition (p<0.05). Sensory evaluation indicated that samples with higher amount of the powder received higher scores terms of taste, flavor, and color but not for hardness (p<0.05). Finally, correlation analysis showed that level of Saururus chinensis powder incorporation was well-correlated with most of the physicochemical properties and sensory attributes studied.
배현주(Hyun Joo Bae),송영욱(Yong Wook Song),박영배(Yong Bae Park),최성재(Sung Jae Choi),강구(Koo Gang),서정욱(Jung Wook Seo),지제근(Je Gun Chi) 대한내과학회 1989 대한내과학회지 Vol.36 No.4
N/A A 19-year-old female patient was presented with congestive heart failure and muscle weakness. It was diagnosed as polymyositis with cardiac involvement. The autopsy finding showed generalized myositis in the skeletal muscle and a dilated heart with fibrosis and myositis. We report the first case in Korea of polymyositis with cardiac involvement proven by autopsy.
연구논문 : HACCP 적용 학교 급식소 조리원의 위생지식과 위생관리 수행도 분석
배현주 ( Hyun Joo Bae ),장혜원 ( Hew Won Chang ) 한국식품조리과학회(구.한국조리과학회) 2010 한국식품조리과학회지 Vol.26 No.6
The purpose of this study was to analyze the levels of food sanitation knowledge and performance by school food service workers. The data were collected by 440 food service workers in Gyeongbuk province. The collected data were analyzed using the SAS package program (version 8.2 for Window). The results of this study are summarized as follows: 28.6% of the respondents worked in food service at the school where their children attended, 93.6% of the food service workers were part-time employees, and 40.4% had obtained cooking certificates. The food sanitation knowledge scores of food service workers differed significantly according to age (p<0.05), holding of cooking certificates (p<0.0l), number of certificates (p<0.0l), and whether food service workers is students` parents or not (p<0.0l). In addition, the sanitation-performance-degree levels of a few sanitation management items were significantly different according to their food sanitation knowledge level, working time, and whether food service workers is students` parents or not. In conclusion, these factors that improve food service sanitation should be fully considered when food service workers are hired or when food service management policies are established. Additionally, sanitation education and training for school food service workers should be offered regularly with effective education media.
서울시 미세먼지(PM 10 )와 초미세먼지(PM 2.5 )의 단기노출로 인한 사망영향
배현주(Hyun-joo Bae) 한국환경보건학회 2014 한국환경보건학회지 Vol.40 No.5
Objectives: Although a number of epidemiologic studies have examined the association between air pollution and mortality, data limitations have resulted in fewer studies of particulate matter with an aerodynamic diameter of ≤2.5 μm (PM 2.5 ). We conducted a time-series study of the acute effects of particulate matter with an aerodynamic diameter of ≤10 μm(PM 10 ) and PM 2.5 on the increased risk of death for all causes and cardiovascular mortality in Seoul, Korea from 2006 to 2010. Methods: We applied the generalized additive model (GAM) with penalized splines, adjusting for time, day of week, holiday, temperature, and relative humidity in order to investigate the association between risk of mortality and particulate matter. Results: We found that PM 10 and PM 2.5 were associated with an increased risk of mortality for all causes and of cardiovascular mortality in Seoul. A 10 μg/m 3 increase in the concentration of PM 10 corresponded to 0.44% (95% Confidence Interval [CI]: 0.25-0.63%), and 0.95% (95% CI: 0.16-1.73%) increase of all causes and of cardiovascular mortality. A 10 μg/m 3 increase in the concentration of PM 2.5 corresponded to 0.76% (95% CI: 0.40-1.12%), and 1.63% (95% CI: 0.89-2.37%) increase of all causes and cardiovascular mortality. Conclusion: We conclude that PM 10 and PM 2.5 have an adverse effect on population health and that this strengthens the rationale for further limiting levels of PM 10 and PM 2.5 in Seoul.
연구논문 : 시판 즉석섭취 샌드위치류의 미생물학적 위해분석과 HACCP 적용 후 품질개선 효과
배현주 ( Hyun Joo Bae ),박해정 ( Hae Jung Park ) 한국식품조리과학회(구 한국조리과학회) 2011 한국식품조리과학회지 Vol.27 No.4
This study was performed to analyze the microbiological hazards of ready-to eat sandwiches and to evaluate the effect of implementing a hazard analysis and critical control points (HACCP) for quality improvement of ready-to-eat sandwiches. In total, 174 samples were examined for the microbiological hazard analysis. About 37.4% of the samples had an aerobic plate count ≥6 log CFU/g, and the numbers of coliforms exceeded 3 log CFU/g in 82.2% of the samples. Additionally, Staphylococcus aureus, E. coli, and Salmonella spp. were detected in 10.3%, 4.6%, 1.1% of sandwiches, respectively. In contrast, E. coli O157:H7, and Listeria monocytogenes were not detected in any of the samples. The results of the microbiological verification after implementing a HACCP throughout the production process indicated that S. aureus, E. coli, Salmonella spp., E. coli O157:H7, and L. monocytogenes were not detected in any of the samples. Consequently, implementing a HACCP is effective for quality improvement of ready-to-eat sandwiches.
원재료, 조리기구와 조리원 손에 의한 급식소 조리음식의 미생물오염 실태 분석
배현주(Hyun-Joo Bae) 한국식품영양과학회 2006 한국식품영양과학회지 Vol.35 No.5
급식규모와 운영형태가 유사한 3곳의 급식소를 대상으로 원재료, 조리기구 및 조리종사원 손과 최종조리음식간의 미생물 오염실태를 분석한 결과는 다음과 같다. A 급식소에서는 닭볶음탕, 잡채, 비빔밥, 콩나물무침에서 황색포도상구균이 검출되었다. 닭볶음탕은 조리종사원의 손, 재료를 손질한 도마, 양파에서 황색포도상구균이 검출되었으므로 조리종사원의 손이나 도마를 통한 교차오염이 발생한 것으로 판단된다. 잡채는 조리종사원의 손, 당면을 삶아 건진 바구니, 양파와 양파를 손질한 도마에서 모두 황색포도상구균이 검출되었으므로 이들 간의 교차오염이 발생했을 것으로 생각된다. 비빔밥과 콩나물무침은 해당일 조리를 담당한 종사원의 손에서 황색포도상구균이 검출되었으므로 조리종사원 손에 의한 오염이 발생한 것으로 판단된다. B 급식소의 쥐어 채조림은 원재료의 황색포도상구균이 조리과정에서 그대로 전이되어 조림 후에도 검출되었다. C 급식소의 오징어채무침에서는 대장균이 검출되었다. 오징어채무침은 가열조리 공정을 거치지 않는 메뉴로서 원재료인 오징어채에서 검출되었던 대장균이 그대로 최종조리 후까지 전이된 것으로 판단된다. 급식소 최종음식의 안전성 확보를 위해서는 위생적인 원재료의 구매와 사용, 조리종사원 개인위생의 개선, 조리기기의 철저한 세척 및 소독관리가 선행되어야 할 것으로 사료된다. The purpose of this study was to analyze the microbiological hazards of prepared foods, raw materials, utensils and workers' hands and to evaluate cross-contamination of bacteria in foodservice establishments. Aerobic plate counts, coliforms, E. coli, E. coli O157:H7, Salmonella spp., Staphylococcus aureus and Listeria monocytogenes were tested. According to the microbiological evaluation, there were many cases of con- tamination of bacteria. Staphylococcus aureus was detected in chicken stew (Korean type), Japchae, Bibimbap and Kongnamul-muchim at the A foodservice establishment and Jwieochae-jorim at the B foodservice establishment. E. coli was detected in Ojingeochae-muchim at the C foodservice establishment. E. coli O157:H7, Salmonella spp. and Listeria monocytogenes were not detected in any of the tested samples. Critically, microbiological contamination of raw materials, utensils and workers' hands could result in contamination of prepared foods; thus, attention needs to be given to sanitation of raw materials, workers' hands and utensils to reduce or eliminate contamination of bacteria.