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신길만(Gil Man Shin),안유성(You Seong Ahn),신동명(Dong Myung Shin),이재형(Jae Hyung Lee),김형준(Hyung Jun Kim),윤민석(Min Seok Yoon),허민수(Min Soo Heu),김진수(Jin-Soo Kim) 한국식품영양과학회 2008 한국식품영양과학회지 Vol.37 No.9
참돔을 보다 효율적으로 이용할 목적으로 참돔의 급이 및 비급이에 따른 조직감과 같은 기호적 특성에 대하여 비교하여 살펴보았다. 비급이 참돔의 수분함량 및 조지방 함량은 각각 72.7% 및 3.7%로, 급이 참돔의 각각 70.0% 및 6.6%에 비하여, 수분함량의 경우 약 3%가 높았고, 조지방 함량의 경우 약 3%가 낮아 5% 유의수준에서 차이가 있었다. 근육의 경도는 비급이 참돔이 0.93 ㎏/㎠으로, 급이 참돔의 0.47 ㎏/㎠에 비하여 조직감이 다소 강하리라 추정되었다. 콜라겐 함량, 콜라겐의 아세트산에 대한 용해도, 산가용성 콜라겐의 열변성 온도 및 전기영동적 분자구성 등의 결과로 미루어 보아 급이 및 비급이 참돔 근육 유래 콜라겐 간에는 차이가 없었다. 이와 같은 지질함량, 콜라겐의 특성, 경도 및 관능적 조직감의 결과로 미루어 보아 비급이 참돔 및 급이 참돔간에 근육의 조직감 차이는 지질 함량에 의한 영향이라 판단되었다. For the effective use of red seabream, the texture between red seabream muscles cultured by feeding and starving were compared. Moisture and crude lipid contents of red seabream muscle cultured by starving (RCS) were 72.7% and 3.7%, respectively, which was 3% higher in the moisture compared to that of red seabream muscle cultured by feeding (RCF), while 3% lower in the crude lipid. The hardness of RCS was 0.93 kg/cm2, which was higher than that (0.47 kg/cm2) of RCF. No differences in total collagen content, acetic acid-solublized collagen content, its thermal denaturation temperature and SDS-PAGE patterns between RCS and RCF were found. The results suggested that the difference in muscle texture between RCS and RCF was probably due to the difference of lipid content.
신길만(Gil Man Shin),노삼현(Sam Hyun Roh) 한국조리학회 2000 한국조리학회지 Vol.6 No.2
Patisseries and bread industries in Korea has been growing by the change of diet pattern of Koreans. Patisseries and bread now occupy 14.1% of the total food industry in Korea. In western countries, patisseries and bread are specialized by their products. In Korea, however, the two have not yetestabished their own business realm. It is, therefore, necessary to have academic definitions upon patisseries and bread since they require different materials and methods to produce. This study is to make the definitions on patisseries and bread to give the industry a clearer recognitn of the two. The study examines the common and distinctive of patisseries and bread in terms of history and cooking method.
신길만(Gil Man Shin),정진우(Jin Woo Jung) 한국조리학회 1998 한국조리학회지 Vol.4 No.1
In order to guarantee the safety of Korean Naeng Myon Broth in summer, pH and micrological quality of iced noodle gravy which is cooked and sold in public restaurant were investigated And the variations of pH, taste and microorganism were studied with organic acid treatment during storage period The micrological status of iced noodle gravy showed that average number of total aerobic bacteria was 2.7×l05CFU/㎖ and fecal coliform was 8.3×103CFU/㎖ respectiy. Food poison nicroorgan-isms not detected and average of pH was 4.8. pH changed slightly during storage period and decreased with increasement of organic acid added Sour taste of organic acid increased acetic acid, citric acid, lactic acid order and there was no organic arid having with more sour taste than iced noodle gravy which is cooked and sold in public restaurant Salmonella was destroyed when treated with 1% of acetic acid and lactic acid and Escherichia coli became extinct at treatment with 0.8% acetic acid and 1% lactic acid In case of same concentration, inhibition effects to Escherichia coli multiplication show citric acid, lactic acid acetic acid order. In conclusion, treatment with more than 0.8% acetic acid and above 1.0% lactic acid or more than 1.0% citric acid in case of production and consumption a day can prevent from Escherichia coli pollution in Korean Naeng Myon Broth.
신길만(Gil Man Shin) 한국조리학회 1998 한국조리학회지 Vol.4 No.1
The purpose of this study is to examine the change of the shape of sponge cake in proportion to the raw material mixture and the degree of dough. It is examined that the measures of the degree of dough in proportion to the material mixture, and the sense examination and measure of moisture with this sponge cake. The test results indicate that 50% sponge cake is most soft among the ratio of other material mixtures, and sponge cake is more soft as the degree of dough is lower. Threrefore, the shape of sponge cake is greately changed in proportion to the mixture of materials and the degree of dough.