http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
우나리야(Na Ri Yah Woo),정혜경(Hae-Kyung Chung),강명화(Myung-Hwa Kang) 한국식품영양과학회 2005 한국식품영양과학회지 Vol.34 No.8
고추장아찌의 전처리온도를 달리하여 품질 특성을 비교하여 최적 가공 조건을 설정한 결과는 다음과 같다. 고추를 비열처리와 40, 60, 80℃의 온수에서 각각 10분간 열처리한 후 염장한 고추장아찌의 염도변화는 숙성기간이 연장될수록 염도가 서서히 증가하여 저장 60일에 12.80~14.77%로 초기 첨가된 소금의 농도와 가까운 염농도에 도달하였다. 고추장아찌의 저장기간별 Vit. C의 함량은 저장 6일까지는 전처리를 달리한 모든 군에서 Vit. C 함량이 증가하였으나 7일 이후부터는 급격히 감소하였다. 또한 저장 초기의 클로로필 함량이 30.96~31.13 ㎎%이던 것이 점차 0.76~2.34 ㎎%로 감소되었다. 고추장아찌의 껍질 표면의 색도 중 황색도의 값은 염장초기에 전처리 온도가 높아짐에 따라 증가하였고, 녹색도/적색도의 변화는 비열처리군이 저장 20일, 40℃ 처리군은 저장 30일까지 각각 고추 표면의 색도가 녹색인 -값을 보였으며 60, 80℃처리군은 저장 60일까지 -값을 나타내어 전처리 온도에 따라 고추장아찌의 녹색도 변화에 유의적인 차이가 나타났다. 또한 염장 숙성 중 경도변화는 염장 10일까지 전처리 온도에 따라 초기 경도의 차이를 크게 보이지 않았으나 염장 60일경에는 60℃>40℃>비열>80℃처리군의 순으로 높은 경도를 보였다. 열처리 직후 PE 효소 활성은 상승하였고 염장 60일에는 60℃>40℃>80℃>비열처리군의 순이었으며 PG의 활성은 비열처리군에 비하여 전처리군이 5.12~5.36 unit/g의 낮은 활성도를 보여주었다. 유기농법에 의해 재배된 고추의 가공저장품으로써의 상품화 일환으로 장아찌를 담근 경우, 염장중의 조직연화 방지와 색도의 유지를 지속시켜 고품질 제품의 생산을 위해서는 적정 전처리가 필요하였고, 채소류의 저장가공품 개발 시 염농도, 숙성 기간 등 다양한 가공방법을 확립시켜 전통 채소류의 저장 가공품의 계승과 다양한 형태로써의 개발이 이루어져야 할 것이다. This study was carried out to investigate the effects of preheating temperature on the properties of the Korean traditional pepper pickle. In experimental groups, the pepper was heated in the warm water at 40, 60, 80℃ for 10 minutes while the control group was not heated. The contents of chlorophyll and vitamin C in treated pepper were evaluated. The contents of chlorophyll were 30.96~31.13 ㎎% at the initial stage of 0 day and 0.76~2.34 ㎎% for 60 days of storage. The vitamin C contents were increased until storage 6 days and then were decreased. Pickles treated at 60℃ showed the highest score on hardness after 60 days of storage followed by 40℃>no-heat treatment (NH)>80℃. The yellowness on the surface of brined pepper peels was increased with preheating temperature increased. Activities of pectinesterase were the highest at 60℃ followed by 40℃>80℃>NH treated. Activities of polygalacturonase were lower than that of NH group.
우나리야(Na Ri Yah Woo),김태수(Tae Su Kim),박희운(Hee Woon Park),박춘근(Chun Geon Park),성하정(Ha Jeong Seong),고상범(Sang Beom Ko),정진우(Jin Woo Jung),강명화(Myung Hwa Kang) 한국식품영양과학회 2005 한국식품영양과학회지 Vol.34 No.9
활나물의 항산화 효과를 측정하기 위하여 잎, 줄기, 뿌리 및 종자의 부위별로 분리하여 methylen chloride와 ethanol 혼합용매에 의해 추출하였다. 활나물의 부위로 추출수율은 줄기 4.47%, 잎 3.95%, 종자 2.90%, 뿌리 2.67%의 순으로 줄기 부분의 추출수율이 가장 높았다. 총 페놀성 화합물 함량은 잎 2.98, 뿌리 2.34, 종자 2.26, 줄기 2.11 ㎎/mL로 잎추출물에서 가장 높았다. SOD 유사활성은 잎 추출물의 활성이 86.27%로 가장 높았으며, 줄기와 뿌리 추출물은 각각 56.32, 50.29%이었으며, 종자 추출물은 경우 16.82%로 가장 낮았다. 잎, 줄기, 뿌리 추출물의 SOD 유사활성은 천연항산화제인 tocopherol보다 매우 높았다. 활나물 부위별 추출물의 전자공여능은 잎과 줄기 추출물에서 각각 16.87, 16.06%로 매우 높았으며, 뿌리 추출물과 종자 추출물이 각각 11.13, 9.31%로 tocopherol 9.28%보다 높았다. 활나물 부위별 추출물에 대한 hydroxy radical 소거활성은 잎 추출물에서 42.90%로 가장 높게 나타났고, 줄기, 종자, 뿌리 추출물은 각각 41.03, 37.80, 37.62%이었으며, 천연항산화제인 tocopherol 32.38%이 가장 낮은 결과를 보여주었다. 종자 추출물의 hydrogen radical 소거능이 53.51%로 가장 높게 나타났으며, tocopherol의 53.81%와 비슷한 활성 수준을 보여 주었다. 따라서 활나물 부위별 추출물의 항산화 효과를 측정한 결과 잎 추출물이 가장 항산화 활성이 높았으며, 활나물은 천연항산화제로의 개발 가능성이 있음을 확인할 수 있었다. This study was carried to develop the new functional food material by exploring natural antioxidant substances of Crotalaria sessiflora L. We compared antioxidative activity of potential antioxidant substances extracted from Crotalaria sessiflora L. The order of extract yield of Crotalaria sessiflora L. were stem>leaves> seed>root. Antioxidative activities of Crotalaria sessiflora L. were measured by total polyphenol contents, EDA (electron donating activity), SOD (superoxide dismutase)-like activity, hydroxyl radical scavenging ability and hydrogen peroxide radical scavenging ability. Total polyphenol acid content was much higher in leaves Ex than other extracts. And leaves Ex showed the most excellent antioxidative activity (86.27%) in terms of SOD-like activity. The EDA was ordered leaves Ex>stem Ex>seed Ex>root Ex. Hydroxy radical scavenging ability was the most effective in leaves Ex, and hydorogen peroxide radical scavenging ability was the highest in seed Ex. Therefore we could be certain that leaves Ex was the most effective in antioxidative activity from Crotalaria sessiflora L.
김미혜 ( Mi Hye Kim ),우나리야 ( Na Ri Yah Woo ),정혜경 ( Hae Kyung Chung ) 한국식생활문화학회 2011 韓國食生活文化學會誌 Vol.26 No.3
In this study, we compared the differences and similarities between the Korean food culture and the Vietnamese food culture by surveying food resources and researching the process of Korean food being accepted into Vietnam. We suggest countermeasures for advancing Korean food into Vietnam. We conducted in-depth interviews regarding Korean food with Vietnamese food specialists who ate Korean food. As a result, Vietnamese foodies eagerly recognized that the most representative thing about Korean food was the special properties of its various and affluent side dishes. They were also aware of kimchi, made of various vegetables and condiments, as an excellent side dish compared to the Vietnamese who`s staple is boiled rice. Furthermore, the flavor of Korean food was preferred by the Vietnamese who were familiar with foods such as Neue-ok-mom or fermented seafood. It was thought that the new food could be eaten with many vegetables. The specialists replied that the most typical functional property of Korean food was health. The acceptance process of Korean food into Vietnam was based on the acculturation theory. That made the Vietnamese easily experienced strange culture in the case of propagation by whom have already experienced, through the selective filter steps by various images of Korea, and made them accept the Korean food through temporary choose and acceptance step such as recommendations by friends. Globalization strategies for Korean food proposed by the Vietnamese foodies were public relations marketing in voluntary contact environments, distinguishing traditional Korean foods through research and development, and globalization by diversifying the Korean restaurant concept.
연구논문 : 파라과이 아순시온의 한식당 경영주 및 푸디스 심층면접을 통한 한식편지화 연구
정혜경 ( Hae Kyung Chung ),김미혜 ( Mi Hye Kim ),우나리야 ( Na Ri Yah Woo ) 한국식생활문화학회 2014 韓國食生活文化學會誌 Vol.29 No.2
The purpose of this study was to develop an efficient method for Korean food to make inroads into Paraguay. In-depth interviews with 15 Korean restaurant owners in Asuncion, Paraguay and foodies (food experts) who had experiences with Korean food were conducted. The results are as follows: Paraguay wants to establish economic ties with Korea currently, and economic development is ongoing in Paraguay. The food service industry for the middle class in Paraguay is now in the development stage. There are not many Korean restaurants (currently 15) in Asuncion. First and second generation Korean immigrants are operating these restaurants. It is necessary to provide support for a comprehensive food culture system by developing a menu composition system to meet local tastes, a strategy for improving distribution of Korean food materials, and a plan for sanitary management and operations.
베트남 소재 한식당 경영주 사례조사를 통한 한식세계화 방안
정혜경 ( Hae Kyung Chung ),김미혜 ( Mi Hye Kim ),김행란 ( Hang Ran Kim ),김양숙 ( Yang Suk Kim ),최정숙 ( Jeong Sook Choe ),우나리야 ( Na Ri Yah Woo ) 한국식생활문화학회 2011 韓國食生活文化學會誌 Vol.26 No.4
This study aimed to identify efficient methods for the globalization of Korean food in Vietnam. For this, we interviewed owners of 11 Korean restaurants in Hanoi and 9 Korean restaurants in Ho Chi Minh. Due to the rapid economic development of Vietnam, the restaurant industry for the middle class has drastically increased. For the globalization of Korean food, new positioning of Korean restaurants is needed. Research has shown that Korean restaurants need to change their style of management. Although the first generation of Korean restaurant owners managed restaurants as a family business, a new professional management system is now required. Above all, it is necessary to develop and support a comprehensive food culture system in which the menu is suited to the taste of the natives and its recipe is distributed with food material quality control, hygienic control, and operation of a localized management system.