인터넷을 통한 반려견 식품 구매자의 인식 조사

손은심 한국산학기술학회 2020 한국산학기술학회논문지 Vol.21 No.6

The aim of this study is to investigate the expenditure items and expenses for companion dogs and the appropriate considerations when choosing companion dog food for consumers who purchase dog food through the internet. The survey subjects consisted of 39 males (6.8%) and 532 females (93.2%), and it was found that most women purchase dog food through the internet. According to the age of dog owner, 184 (32.2%) were in their 20s and 241 (42.2%) in their 30s and 146 (25.6%) in their 40s or older. According to the age of the dogs, 200 (35%) were under 3 years old, 202 (35.4%) over 8 years old, and 169 (29.6%) were between 4 and 7 years old. The most preferred ingredient was chicken, regardless of dogs' owner or the dogs' age. Spending less than 100,000 won was most frequency reported, regardless of dog owner and the age of the dog, and major dog food was reported to be purchased in the order of online shopping malls and animal hospitals. In order to improve health function, it was determined that improvement of skin and hair is the most important, and next, was improvement of tooth bone formation and digestibility. When choosing food for companion dogs, nutritional composition of all the products was the most important consideration, followed by brand products with recognition, color, smell, shape, functional improvement products, and price of the products. Therefore, when developing a new product for companion dog food, consideration must be given not only to the nutritional components of all products, but also the brands, color, odor, shape, nutritional balance, functional improvement and price. 본 연구는 인터넷을 통하여 반려견 식품을 구매하는 소비자의 반려견을 위한 지출 품목 및 비용, 반려견 푸드 선택 시 고려사항 등을 조사하였다. 성별로는 남성 39명(6.8%) 여성 532명(93.2%)으로 반려견 식품을 구입할 때 대부분 여성들이 인터넷 구매를 한다는 것을 알 수 있었다. 견주 연령대로는 20대 이하 184명(32.2%), 30대 241명(42.2%), 40대 이상 146명(25.6%)로 나타났다. 반려견의 연령을 보면 3세 이하가 200(35%)이고, 8세 이상 202(35.4%), 4∼7세 169(29.6%)으로 나타났다. 반려견을 위한 구매빈도 주기는 1달 이상 주기로 구매한다고 가장 많이 답하였으며, 구매 식재료 중에서는 닭고기를 가장 많이 선호하는 것으로 나타났다. 월지출비용에서도 10만원 미만이 가장 높게 나타났으며, 반려견 푸드 주요 구입처로는 반려견 전문 온라인 쇼핑몰, 그 다음으로는 동물병원에서 구입한다고 하였다. 건강기능향상을 위해서는 피부․모질개선을 가장 중요하게 여기고 있으며 그 다음으로 치아 뼈 형성, 소화력 개선 순으로 나타났다. 반려견 푸드 선택 시 전제품의 영양성분을 가장 고려할 사항이라고 여겼으며 그 다음으로는 인지도가 있는 브랜드 제품, 색⋅냄새⋅형상, 기능개선제품, 제품의 가격 순으로 나타났다. 따라서 반려견 푸드 신제품을 개발할 때는 전제품의 영양성분 뿐만 아니라 브랜드 제품, 색⋅냄새⋅형상, 영양밸런스, 기능개선제품, 제품의 가격 등을 고려해야 할 것으로 보여진다.

묘사분석에 의한 면의 관능적 특성 연구

손은심 한국산학기술학회 2020 한국산학기술학회논문지 Vol.21 No.7

The purpose of this study was to investigate the sensory characteristics of 11 noodles from four countries by descriptive analysis and consumer acceptance test. Noodle types were udon, pasta, kalguksu, and plain noodles. Fourteen sensory descriptors were developed to evaluate the sensory characteristics of the noodles. The sensory characteristics of the noodles were sweetness, saltiness, springiness, hardness, chewiness, milk flavor, yeasty odor, milk powder flavor, loose particles, and so on. PCA conducted to visually summarize the sensory characteristics of noodles by consumer preference test revealed that 77.1% of the variance was positively defined by sweet, springiness, cohesiveness, chewiness, and moisture and was negatively defined by hardness, color, and floury taste. Yk_udng_KR, thin_KR showed high scores for attributes of springiness and cohesiveness. Overall consumer acceptance was surveyed. Udng_KR scored the highest for attributes such as gusu. Udng_KR showed the highest springiness and high moisture, taste acceptance, and overall acceptance. Note: Please confirm this word. 본 연구는 동북아권인 한국, 일본, 중국과 서구권인 이탈리아 문화권의 밀가루로 만든 면 11종을 가지고 묘사분석 방법과 소비자 기호 검사를 통하여 면의 관능적 특성 차이를 비교하였다. 묘사분석 훈련과정을 통해 짠맛, 분유 냄새, 이스트향, 탄력성, 경도 등 14가지의 관능적 특성을 도출하였다. 묘사분석에 의해 일본야끼우동은 한국야끼우동과 응집성이나 수분흡수정도, 입안에 남는 정도에서는 비슷한 특성을 가졌으나, 일본야끼우동은 탄력성이 약간 적고 촉촉한 정도가 한국야끼우동에 비해서 적었다. 소비자 기호도 검사에 대한 주성분 분석 결과 77.1% 설명력을 가졌으며, 단맛, 탄력성, 응집성, 씹힘성, 짠맛, 촉촉한 정도, 매끈한 정도 등은 양의 방향으로, 경도, 색, 구수한 맛, 밀가루맛 등은 음의 방향으로 나타났다. 전반적인 소비자 기호도와 묘사분석 특성간의 상관관계를 비교해볼 때 묘사분석 시 단맛(sweetness), 경도(hardness), 씹힘성(chewiness), 응집성(cohesiveness)의 특성이 강할수록 소비자들의 탄력성, 구수한맛의 선호도에 좋은 영향을 준 것으로 나타났으며, 묘사분석의 신맛(sourness), 탄력성(springness), 응집성(cohesiveness)의 관능적 특성이 강할수록 소비자들의 전반적인 기호도(Overall consumer acceptance), 맛의 기호도(Taste consumer acceptance), 텍스처기호도(Texture consumer acceptance), 향미기호도(Flavor consumer acceptance)에 좋은 영향을 주는 것으로 나타났다. 또한 묘사분석의 이스트향(yeast flavor), 부착성(adhesiveness), 우유 냄새(milky flavor), 분유냄새(milk powder flavor)의 관능적 특성이 강할수록 소비자들의 전반적인 기호도(Overall consumer acceptance), 맛의 기호도(Taste consumer acceptance), 텍스처기호도(Texture consumer acceptance), 향미기호도(Flavor consumer acceptance)에 부정적인 영향을 주는 것으로 나타났다.

4개국 밀가루 국수의 품질 특성 및 소비자 기호 비교 연구

손은심,김희섭 한국식생활문화학회 2014 韓國食生活文化學會誌 Vol.29 No.5

This study compared the texture characteristics and consumer acceptance of cooked wheat noodles produced in four countries, which were Korea, Japan, China, and Italy. Noodle types were selected after FGI (focus group interview). Eleven noodles were studied, and they were categorized into four types: udon, fried udon, oriental noodles of various thickness, and pasta. Color was measured as L (lightness), a (redness), and b (yellowness) values using a colorimeter. Lightness decreased when noodles were cooked, whereas redness and yellowness of cooked noodles were unchanged. Texture properties of wheat noodles in terms of hardness, springiness, cohesiveness, and chewiness were measured using the Rheometer. Italian spaghetti (spgt_IL), Korean fried udon (yk_udng_KR) had highest values for hardness. Korean udon had the highest value for springiness, whereas Chinese medium noodle (mid_CN) had the lowest value (p<0.05). Chinese thick noodle (thick_CN) and fettuccine (fettc_IL) showed lower hardness but higher springiness. Cohesiveness was significantly higher for Japanese udon (udng_JP), Chinese medium noodle (mid_CN), and Chinese thick noodle (thick_CN), whereas values for Korean thin noodle (thin_KR) and Korean fried noodle (yk_udng_KR) were significantly low (p<0.05). Spaghetti (spgt_IL) showed significantly high values for chewiness (p<0.05). For overall acceptability, thick Korean noodle showed the highest score with a level of 'slightly like'. Taste and texture attributes were highest among all noodles, and its high scores for chewiness and smoothness might contribute to its overall acceptance. Korean thick noodle, Korean udon, and Japanese udon were not significantly different from Korean or Japanese thin noodles. Japanese fried noodle (yk_udng_JP) showed the lowest acceptance among noodles in terms of color, flavor, taste, and texture. Chinese thick and medium noodles showed lower scores for overall acceptability, whereas chewiness was not significantly different from other noodles. Spaghetti and fettuccine showed lower scores in terms of overall acceptability, taste, texture, springiness, and chewiness.

식물성 식품중 총플라보노이드 함량과 생리활성 탐색

이종미,손은심,오상석,한대석 한국식생활문화학회 2001 韓國食生活文化學會誌 Vol.16 No.5

The contents of total flavonoids, total antioxidant status and superoxide scavenger activity of edible plants were measured. Among twenty one samples of leafy vegetables and teas, mugwort (Artemesia capillaris) and green teas gave high total flavonoids contents, 48.2㎎/g sample and 44.7㎎/g sample, respectively. The highest concentration of total flavonoids among eighty nine samples analyzed was 52.1㎎/g sample from propolis. When samples were tested for total antioxidant status, a kind of groundsel showed the highest Total Antioxidant Status(TAS) value, 13.4 mM among leafy vegetables and teas and green tea gave high TAS value, 11.84 mM. On the other hand, purslane gave the lowest TAS value, 0.01 mM. The superoxide scavenge activity was measured from the extracts of all edible plants. The superoxide scavenge activity of polygonatum (81.1%) and chrysantemum (78.5%) were the highest among leafy vegetables, teas and medicinal plants. On the other hand, ginseng, poria, cassiae semen and dioscoreae rhizoma showed no superoxide scavenge activities.

뽕잎분말 섭취와 경락마사지가 과체중 중년여성의 체 성분 및 혈중 지질농도에 미치는 영향

우연수,손은심,김민정,조교희,김애정 한국식품영양학회 2012 한국식품영양학회 학술대회논문집(학술심포지움) Vol.2012 No.12

비만 개선용 식품치료식 발굴을 위한 한국 전통 묵 문헌고찰 : 메밀, 녹두 및 도토리 묵 중심의 문헌고찰

이진,손은심,김애정 한국피부미용향장학회 2014 한국피부미용향장학회지 Vol.9 No.2

현미 상황버섯 균사체를 이용한 식품치료식(양갱) 제조 및 평가

홍성수,손은심,김민정,조교희,김애정 한국식품영양학회 2012 한국식품영양학회 학술대회논문집(학술심포지움) Vol.2012 No.12

증류식 소주의 관능 특성 분석

우상하,손은심,정철 한국산학기술학회 2023 한국산학기술학회논문지 Vol.24 No.12

In this study, the sensory characteristics of eight types of distilled soju commercially available in Korea were determined by CATA (check-all-the-apply) profiling. Fifty-three consumers were questioned about the aroma, appearance, aroma, flavor, taste, and texture-related attributes of soju and their overall preferences. The sum of CATA terms indicated that 10 characteristics showed frequency differences of more than 10 and that there were significant differences between 11 sensory attributes of 12 samples as determined by Cochran's q test. (p <0.05). Analysis showed the first principal component based on correspondence analysis of CATA data, explained 76.64% of total variance. The characteristics 'alcohol taste', 'fruit taste', and 'bitter taste' appeared more frequently than the characteristics of 'brown' or 'acetone smell. As a result of comparing the frequency analysis of each characteristic in the preference survey and the CATA survey, 'fruit flavor', 'sweet flavor', 'savory flavor', 'brandy flavor', 'fruit flavor', and 'sweetness' had a positive effect on preference, and an 'alcohol ', an 'acetone', and a 'chemical smell', and 'alcohol taste' had a negative effect on preference.

모시대 분말을 이용한 미용식(모시대양갱) 제조 및 품질특성

김애정,손은심 한국피부과학연구원 2012 대한피부미용학회지 Vol.10 No.3

In this study, antioxidative activities and mechanical characteristics of Mosidae Yanggaeng with 0, 2, 4, 6, 8,10% of Adenophora remotiflora powder were examined and sensory characteristics of Yanggaeng with the addition of Adenophora remotiflora powder (0, 2, 4, 6, 8, 10%) was examined. Adenophora remotiflora powder has low calorie, low fat and higher antioxidant. In addition, we examined the potential of utilizing Adenophora remotiflora powder as a functional food material by estimating total phenol content, electron donating ability,hydroxyl radical scavenging activity, and reducing power of the hot water extract and ethanol extract of Adenophora remotiflora powder. The total phenol content of the ethanol extracts of Adenophora remotiflora powder was 487.9 ㎍/ mL and the total phenol content of the water extracts of Adenophora remotiflora powder was 403.70 ㎍/ mL. The electron donating ability of the ethanol extract and the water extract of Adenophora remotiflora powder was 75.37% and 86.10%, respectively. The hydroxyl radical scavenging of the ethanol extract and the water extract of Adenophora remotiflora powder was 65.50% and 66.22%, respectively. The hydroxyl radical scavenging of the ethanol extract and the water extract of Adenophora remotiflora powder was the higher than vitamin E (35.46%) and vitamin C (51.05%). We evaluated the quality characteristics after producing Adenophora remotiflora powder Yanggaeng. In case of color value, as the addition level of Adenophora remotiflora powder increases, the value of L (lightness) decreased, a (redness) and b (yellowness)increased. In case of measuring mechanical properties, springiness of Yanggaeng with different levels of Adenophora remotiflora powder is not significant (p<.05) difference. As Adenophora remotiflora powder addition level increases, gumminess and cohesiveness value decreased (p<.05) generally. In case of sensory evaluation, Mosidae Yanggaeng with the addition of 6% Adenophora remotiflora powder (MY6) was significantly higher in taste, color, flavor, texture and overall quality. To sum up, MY6 showed the highest preference overall.

발효시간에 따른 미강의 기능성 성분 및 항산화 효과- 락토바실러스 브레비스를 이용 -

윤복근,손은심 한국식생활문화학회 2023 韓國食生活文化學會誌 Vol.38 No.6

The purpose of this study was to investigate nutritional and functional ingredients and antioxidant activity after fermentingrice bran using Lactobacillus brevis for 24, 36, and 48 hours. The results of the analysis of the nutritional ingredients revealedthat there was no significant difference in the carbohydrate, crude protein, crude fat and ash content regardless of thefermentation process and fermentation time. The amount of dietary fiber was significantly different between theunfermented and fermented rice bran and was observed to be the highest after a 48-hour fermentation. The -oryzanol,gamma-aminobutyric acid (GABA) and total phenolic contents were significantly higher in the fermented rice brancompared to the unfermented rice bran (p<0.05) and the GABA and total phenolic contents increased significantly as thefermentation time increased (p<0.05). The 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), superoxide and hydroxyl radical scavenging activities used to measure antioxidant effects significantlyincreased as the fermentation time increased (p<0.05). From these results, it was confirmed that the antioxidant effect andfunctional components, namely -oryzanol, GABA, and the total phenolic content of rice bran improved with fermentation. Based on these results, fermented rice bran could be presented as a functional material for use in high value-addedindustries.