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장명숙,김나영 ( Myung Sook Jang,Na Young Kim ) 한국식품조리과학회 1997 한국식품조리과학회지 Vol.13 No.4
Effect of citron on Dongchimi (watery radish kimchi) fermentation was investigated by sensory evaluation and the measurement of non-volatile organic acids, soluble pectin, and the texture during fermentation up to 36 days. Dongchimi with various levels of citron (0, 1, 2, 4, 6%) was fermented at 10℃. In sensory evaluation, citron-added Dongchimi showed the higher scores in most characteristics than Dongchimi without citron in which Dongchimi with 2% citron was the most preferable. The non-volatile organic acids of Dongchimi were identified as lactic acid, oxalic acid, succinic acid, malic acid, and citric acid. There were significant changes in the contents of lactic acid, succinic acid, malic acid, and citric acid during fermentation. Generally, the content of hydrochloric acid-soluble pectin (HSP) of Dongchimi occupied the higher ratio in the total soluble pectin content. Generally, the content of hot water-soluble pectin (HWSP) of Dongchimi decreased and that of sodium hexametaphosphate-soluble pectin (NaSP) increased during fermentation. The hardness of radish in Dongchimi showed the highest score on 23rd day and decreased thereafter.
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고추냉이 첨가가 동치미의 발효 중 이화학적 특성에 미치는 영향
장명숙(Myung-Sook Jang),박정은(Jung-Eun Park) 한국식품영양과학회 2004 한국식품영양과학회지 Vol.33 No.2
고추냉이가 동치미의 발효와 저장성에 미치는 영향을 알아보고, 고추냉이의 최적 사용량을 찾아보고자 고추냉이는 무 무게에 대하여 0, 3, 5, 7, 9%를 첨가하여 동치미를 담그고 10℃에서 55일간 발효시키면서 이화학적 특성을 살펴보았다. 동치미 발효 10일 이후부터 5%와 7% 처리구가 다른 처리구에 비해 pH가 높았으며 총산도는 낮았다. 특히 7% 처리구는 발효 말기까지 pH는 가장 높았고, 총산도는 낮게 유지하면서 적숙기의 pH와 총산을 오랫동안 유지하여 동치미의 발효를 지연시켜 주는 것을 알 수 있었다. 총 비타민 C는 발효 10~13일까지 증가하였다가 감소하였고, 고추냉이 첨가량이 증가할수록 높은 함량을 보였다. 7% 처리구는 발효기간 동안 서서히 감소하여 발효 말기에는 9% 처리구와 차이를 보이지 않았다. 환원당도 발효 10~13일까지 증가하다 그 이후 감소하였고, 고추냉이 첨가량에 비례하여 높았다. 특히, 7% 처리구가 발효기간 동안 서서히 감소하여 발효 말기에는 가장 높은 값을 유지하여 발효가 지연되는 것을 알 수 있었다. 탁도는 발효가 진행될수록 증가하였고, 고추냉이 첨가량이 증가할수록 담금 직후에는 조금 높았으나 발효 10일 이후부터는 고추냉이 첨가량이 증가할수록 낮은 탁도를 보였다. 특히, 7% 처리구가 발효 말기까지도 탁도가 가장 낮아 맑은 상태를 유지하였다. 명도(L)는 발효 10일 이후부터는 고추냉이 첨가량이 증가할수록 명도가 높았고, 그 중 특히 7% 처리구가 가장 높았다. 황색도(a), 적색도(b)와 총색차 (ΔE)는 발효가 진행될수록 증가하였으며, 발효 10일 이후부터는 고추냉이 첨가량이 증가할수록 낮은 값을 보였다. 고추냉이를 첨가한 처리구의 경우 동치미 발효 10일 이후부터 발효를 지연시키는 것으로 나타났고, 특히 7% 처리구가 동치미 저장성 향상에 바람직한 효과를 나타내었으므로 동치미를 담글 때 고추냉이를 7% 정도 첨가하는 것이 동치미의 품질과 저장성을 향상시켜줄 것으로 기대된다. The application of Dongchimi added with Wasabi for the improvement of quality was scientifically explored by reviewing the optimum level and its effect on the physicochemical property of product of fermentation. The final weight percentage of Wasabi in Dongchimi was adjusted to 0, 3, 5, 7 and 9%, per radish, each respectively. Following the fermentation of Dongchimi, the 7% treatment contained the highest pH and the lowest total acidity. The total vitamin C and reducing sugar content increased initially to the certain time of fermentation depending on the level of Wasabi, and the 7% treatment decreased later. The optimum levels of Wasabi in Dongchimi obtained through experiments were 5% and 7% per added radish weight, preferably 7% for fermentation-retarding effect of the product.
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장명숙(Myung Sook Jang),박문옥(Moon Ok Park) 한국식품조리과학회 1998 한국식품조리과학회지 Vol.14 No.4
The effect of glutinous rice paste on the physicochemical, microbiological, and sensory characteristics of Puchukimchi during fermentation was investigated. Puchukimchi is a kind of korean kimchi made with Leek (Allium odorum L.). Puchulkimchi made with various concentrations (0.0, 0.5, 1.0, 2.0, 3.0%) of glutinous rice paste were fermentated at 10℃ up to 45 days. As a fermentation progressed, pH decreased in all of the treatments, while total acidity increased. By increasing the concentrtion of glutinous rice paste added, an increase of total acidity was noted from Puchukimchi. The reducing sugar content in most samples was decreased during fermentation, however, 1.0% treatment showed a relatively slow decrease. The total vitamin C content increased sharply at the 2nd-day of fermentation and then, gradually decreased especially from the 8th-day following a sigmoidal changing pattern. The total vitamin C content was the highest in Puchukimchi made with 1.0% glutinous rice paste. The counts of lactic acid bacteria increased remarkably and then decreased gradually after optimum ripening period, i.e., the palatable period of Puchukimchi during fermentation. Overall, Puchukimchi added with 1.0% glutinous rice paste showed the highest score in acceptability during fermentation.
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장명숙 ( Myung Sook Jang ) 부산대학교 여성연구소 2008 여성학연구 Vol.18 No.1
This paper investigates the awareness on bodies and sexuality of disabled women by analyzing relevant literature and data. Major findings are as follows. First, I examine the image of disabled women`s bodies from the perspective of Foucault and Braidotti. The analysis reveals that women with disabilities are sexual beings that have sexual desire like normal people and women with "physical or mental disabilities" are often considered to be "asexual beings" in the society. Second, analysis on the awareness of disabled women`s sexuality shows that sexuality issues for women with physical or mental disabilities has been a taboo compared that of non-disabled women. Disabled women are often oppressed in expressing their sexual rights in the Korean society. This results to the loss of their right to know about sexuality and opportunities for sex education. Third, the factors affecting the sexuality of the disabled women showed that they experience limitations in education, socialization, human relations and gender role. These factors appear to hamper their gender identity and sex life. Considering the above findings, I provide the following suggestions: First, sexual discourse on women with disabilities should be restructured. Women with disabilities have the same instinct and desire as a human being. Seminars, discussions, documentary films on this issue need to be organized or made to increase public awareness on their needs. Second, the awareness of disabled women on sexuality needs to be improved and sex education for women with disabilities is vital. There is a growing voice that disabled people should assert their sexual rights and enjoy sexuality. However, it might not be appropriate to apply the same sexual discourse used for non-disabled people to people with disabilities. Structural discrimination and oppression could create a big impact on their emotion and behavior. Hence, diverse sex education and programs for diverse types and extent of disability should be provided. Lastly, sex guide books for disabled women should be developed. In some countries like Germany, it is widely known through some books that people with disabilities are sexual beings and they have the same sexual abilities like other people. Sex guide books that cover diverse topics such as sex experience, embarrassing feelings, sex life and positions need to be developed and provided.
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장명숙 ( Myung Sook Jang ),박정은 ( Jung Eun Park ) 한국식품조리과학회 2004 한국식품조리과학회지 Vol.20 No.5
The optional ingredient, Maesil juice, was adopted to improve the quality of Yulmoo Mul-Kimchi during fermentation. The final weight of the Maesil juice as a percentage of the water content in the Yulmoo Mul-Kimehi was adjusted to 0, 1, 3, 5 and 7%. The physicochemical, microbiological and sensory characteristics were determined during fermentation at 10℃ over a 30 days period. After fermentation, the additions of 3 and 5% Maesil juice gave the highest pH values and lowest total acidities. With regard to the reducing sugars, the 3 and 5% treatments gave the highest contents. The number of the total cell count and lactic acid bacteria increased to their maxima during fermentation, but began to decrease during the latter stages. Here, the additions of 3 and 5% Maesil juice showed distinctive lower and higher numbers of total cells and lactic acid bacteria, respectively, during the latter stages of fermentation. With regard to the sensory evaluation on the addition of Maesil juice, the results obtained with 3 and 5% additions to the fermented Yuhnoo Mul-Kimehi were favored for color, smell, sour and carbonated tastes and overall acceptability of the products. Therefore, the optimum levels of Maesil juice addition to Yulmoo Mul-Kimchi were estimated to be between 3 and 5%.
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