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Sous-Vide 조리법을 적용한 오리 가슴살의 관능적 및 품질특성
안종성,김세한,김나연,Ahn, Jong-Sung,Kim, Se-Han,Kim, Na-Yeon 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.6
This study was performed to provide basic data for the sous-vide duck breast by comparing its water content, pH, color, number of microorganism, mechanical quality characteristic test, springiness, and sensory test with its control group which was cooked in traditional way. Sous-vide duck breast brightness, yellowness, and springiness. It l redness, hardness, and number of microorganism than its control group. There was no significant pH difference. Although sous-vide duck breast need longer cooking time, it was softer and had springiness. Overal-vide duck breast longer storage period and than traditionally cooked duck breast in sensory teste expected.
안종성 ( Jong Sung Ahn ),공석길 ( Suk Gil Kong ),조성현 ( Sung Hyun Cho ) 한국식품영양학회 2013 韓國食品營養學會誌 Vol.26 No.3
This study was conducted to evaluate the effect of various types of functional brown rice milk porridge, which has been popular as a fast yet nutritional food, to promote rice consumption and to examine the best ratio and recipe. Each sample contained 10, 20, 30, and 40% brown rice compared to non-glutinous rice and sweet rice and were applied to mechanical and sensory tests. The moisture content of both non-glutinous rice and sweet rice porridges increased with increasing brown rice content. The viscosity of non-glutinous rice milk porridge decreased as with increasing brown rice content, whereas the viscosity of sweet rice milk porridge increased with increasing brown rice content. The pH was highest for BRT0 at 6.74 and lowest for BGT0, which is sweet rice porridge with brown rice, at 6.27. The sweetness decreased significantly for both sweet rice and non-glutinous rice porridges with the increase in brown rice content. The brightness of weet rice and non-glutinous rice porridges with brown rice increased significantly (p<0.001) with the increase in brown rice content, while the redness and yellowness of the color increased significantly (p<0.001) with increasing in brown rice content. As a result of analyzing the preference in the milk porridge containing brown rice, BRT30, which is non-glutinous rice milk porridge with brown rice, was most preferred at 5.8 in terms of color, while BRT30 was most preferred at 6.2 in terms of fragrance. All samples containing brown rice powder were highly preferred in terms of taste and the overall preference of sweet rice milk porridge was highest for BRT30 (5.8). The overall preference was highest for BGT30 at 6.1 and the preference was generally higher for the experiment groups prepared with sweet rice as opposed to those prepared with non-glutinous rice. Also, the scores for the sensory test were higher when brown rice was added. Therefore, it was concluded that the milk porridge could quickly and easily be prepared with brown rice instead of non-glutinous rice or sweet rice.
제주도 용천수의 수질 화학적 특성과 연대 측정에 관한 연구
김종훈,안종성,Kim Jong-Hun,Ahn Jong-Sung 대한화학회 1992 대한화학회지 Vol.36 No.5
The water chemical characteristics and age dating of springwater in Cheju island had been investigated. C_1, C_4, C_7, C_9 springwaters were not affected by seawater intrusion by TDS and electrical conductivity, relationship of Cl and tritium, Cl and HCO_3 ratio, and total hardness and pseudo hardness. In this case only C_7 springwater was evaluated tasty and healthy mineral springwater by Hahimoto's Mineral Balance Index. On the basis of the mean tritium content of rainfalls and springwater, the average residence time of it, were calculated. Considering the hydrogeologic and hydrochemical condition, completely mixed model seems to be very fit. It was obtained the result that C_9 group springwater (C_{10}, C_{12}, C_{14}) was 1.2 months, C_7 springwater was 5.6 months, and deep groundwater C_{17} was 4 years. 제주도 해안가 용천수의 수질화학적 특성과 연대에 관하여 연구하였다. 수질화학적 특성은 TDS와 전기전도도, Cl과 H-3의 상관관계, Cl/HCO_3비, 경도와 유사경도의 관계 등에 의하여 C_1, C_4, C_7, C_9 용천수만 해수의 영향을 받지 않았으며 이 때 C_7 용천수는 Mineral Balance Index에 의해 맛있고 건강한 물이라 평가되었다. 강수의 Tritium 함유량과 용천수중의 Tritium 잔존량을 기초로 한 연대측정에서 제주도 수리지질 및 수문화학적 조건에 적합한 Completely mixed model에 의한 값으로 해수의 영향을 거의 받지 않는 C_9그룹(C_{10}, _{12}, C_{14}) 용천수의 평균 이동시간은 약 1,2개월, 맛있고, 건강한 물로 평가된 C7 용천수의 평균이동시간은 5,6개월, 심부 지하수인 C_{17}은 약 4년정도로 계산되었다.
나성주(Sung Ju Na),최상호(Sang Ho Choi),이선호(Sun Ho Lee),안종성(Jong Sung Ahn),김정수(Jung Soo Kim) 한국조리학회 2013 한국조리학회지 Vol.19 No.3
This study investigates the quality characteristics of Sikhye, a Korean traditional drink, made with different amounts of Monascus anka rice, or red yeast rice, and the results are as follows. During the saccharification process of red yeast rice, there was not significant change in pH, and its sugar content increased. It revealed that the optimal hours of saccharification for making Sikhye were four or five hours, which showed the highest in ° Brix. PH decreased significantly with increasing amounts of red yeast rice, and there was no change in sugar content and reducing sugar. Chromaticity L values decreased with increasing amounts of red yeast rice, and a value, b value and the turbidity increased. DPPH free radical scavenging activity of the samples showed significant differences in the samples with high scores as the amounts of red yeast rice increased. As a result of measuring the total microorganism number of the sample stored at 4℃, storability was improved with increasing amounts of red yeast rice. Preference was high in the order of 40%, 50%, 30%, 20%, 0%, and 10%, and the optimal amount of red yeast rice was less than 40-50%. Adding red yeast rice showed high scores in the sensory test, showing red color in Sikhye. In addition, its antioxidative activity effect and microbial growth inhibitory activity were considered to improve storability and preference.
서대헌,안종성,윤상호,권오상,정진호,전종관,윤재일 ( Dae Hun Suh,Jong Seong Ahn,Sang Ho Youn,Oh Sang Kwon,Jin Ho Chung,Jong Kwan Jun,Jai Il Youn ) 대한피부과학회 1997 대한피부과학회지 Vol.35 No.5
Background: The skin shows many physiological changes during pregnancy. Although these physiological skin changes do not usually impair the health of the mother or the fetus, some can be cosmetically significant and of importance to the dermatologist. Objective : The aim of our study was to determine the incidence and clinical findings of these skin changes during pregnancy. Methods : We made a prospective study of 157 women in the third trimester of pregnancy who visited the prenatal care clinic at Seoul National University Hospital from January 1996 to June 1996. Women with pathological pregnaneies were excluded. Results : The results of the study are summarized as follows. 1. Various skin changes occurred such as pigmentary alteration, vascular changes, striae, abnormalities in hair growth, and nail changes. In all subjects, one or more of these changes were found. 2. The incidence of hyperpigmentation was highest among the skin changes. The incidence of hyperpigmentation of areola and nipple was 100%. Linea nigra were observed in 81.5%. 3. Palmar erythema, suprapubic hirsutism, and abdominal striae were observed in 36.3%, 14.0%, and 40.1 %, respectively. Conclusion : Physiological skin changes during pregnancy were various and observed with high frequency. The incidences of vascular changes, hair and nail changes in Korean pregnant women were reported for the first time. (Korean J Dermatol 1997;35(5): 902-908)
연구논문 : 동결 건조한 가지 분말을 첨가한 설기떡의 품질특성
최상호 ( Sang Ho Choi ),문숙정 ( Sook Jeong Moon ),이미경 ( Mi Kyung Lee ),안종성 ( Jong Sung Ahn ) 한국식품영양학회 2013 韓國食品營養學會誌 Vol.26 No.3
The results of testing general components, physical property and physical function after having made steamed rice cake by adding eggplant, which caters to consumers’ tastes are as follows. It showed that when eggplant powder content increased, the moisture content of steamed rice cake with eggplant was decreased. It also showed that the lightness value (L) of steamed rice cake with eggplant powder was the highest as 82.75 in the control group. When eggplant powder content increased, the redness (a) and yellowness (b) were increased. From the results of having measured the antioxidant potential over the steamed rice cake with freezing-drying eggplant powder by DPPH radical elimination, we figured out that it was the lowest as 48.30% in the control group. As more eggplant powder was added, its elimination increased accordingly. As per hardness of steamed rice cake with eggplant, the added group with 7% was revealed as the highest at 0.757. It showed that adhesiveness was the lowest as 30.233 in the control group, and springiness and cohesiveness were on the rise as freezing-drying eggplant powder was increased. Furthermore, softness and chewiness were shown to be high in the added group with eggplant powder of 3, 5%. The evaluation over the overall preference was the highest in 5% added group. Judging from this, adding 3~5% eggplant powder against non-glutinous rice powder is considered an optimal quantity in making steamed rice cake with eggplant.