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Bacillus subtilis SRCM100757를 이용하여 접종농도와 발효기간을 달리하여 제조한 청국장의 품질 특성 및 Vitamin K2(MK-7) 생성능 평가
정민홍,방선옥,김금숙 동아시아식생활학회 2017 동아시아식생활학회지 Vol.27 No.3
This study was carried out to investigate the characteristics and Vitamin K2 (MK-7) productivity of Cheonggukjang fermented by Bacillus subtilis SRCM100757 depending on the inoculum concentration 0.5% (v/w), 1% (v/w) and 2% (v/w). The lowest moisture content and water activity were 53.7±0.6% and 8.39±0.09 after fermentation for 72 hours at 2% (v/w). pH slowly became alkalized during fermentation, but there was no significant difference. Amino nitrogen content increased with time and the highest content was 580.8±1.9 mg% after fermentation for 72 hours at 2% (v/w). Lightness (L value) and yellowness (b value) decreased with time, whereas redness (a value) hardly changed. MK-7 contents increased with time at each inoculum concentration. The highest content was 20.47±1.53 after fermeatation for 72 hours at 2%(v/w) and there were no significant differences between 1%(v/w) and 2%(v/w) inoculum concentrations.
상사의 리더십 유형과 서비스업, 제조업 종사자의 리더십 교육 이수여부에 따른 조직몰입 예측에 관한 연구 -리더십 교육 만족도의 조절역할에 따른 탐색적 연구-
정민홍 한국기업교육학회 2009 기업교육과인재연구 Vol.11 No.2
The purpose of this study is to analyze the prediction which was do to adjustment role of leadership training and organizational immersion at superior's leadership types. Set up the superior leadership type that was advance parameter of organizational immersion, and it was composed to the organizational immersion which was their outcome parameter in order to achieve purpose of this study. Also, Executed effectiveness verification of leadership training through adjustment parameters of leadership training. To conclude this study ,theoretical and practical implications and limitation of this study were examined agendas for future research were proposed. Superior's structure–initiating leadership style and transactional leadership style caused the prediction which was positive to organizational immersion for four leadership types in case of analysis outcome a service industry. Superior's transactional leadership style in particular caused a lot of prediction to organizational immersion. Also, Superior's transactional leadership style caused the prediction which was positive to organizational immersion for 4 leadership types of the manufacturing industry. A leadership course satisfaction is high, and positive prediction about organizational immersion became more strengthening at impacts to cause, and study outcome appeared to organizational immersion material leadership. Leadership style came out to organizational immersion so that a leadership course satisfaction duty is high, and organizational immersion became more affirmatively strengthening at impacts to cause. Finally, organizational immersion went compare with the employees which did not take leadership training, and employees who took leadership training appeared to things high more in case of service industry employees. But, came out to organizational immersion to the things that did not cause by different impact in case of manufacturing industry employees whether or not there was regardless of taking educational leadership course. 본 연구는 상사의 리더십 유형과 서비스업, 제조업 종사자의 리더십 교육 이수여부에 따른 조직몰입 예측을 분석하기 위한 목적으로 실시되었다. 또한, 리더십 교육 만족도의 조절역할에 따라 조직몰입 예측에 어떻게 영향을 주는지 알아보고자 한다. 본 연구의 목적을 달성하기 위해 조직몰입 선행변수인 상사의 리더십유형을 두고 이들의 결과변수인 조직몰입으로 구성되었다. 또한, 리더십 교육의 조절 변수를 통해 조직몰입의 예측 영향 여부를 조사하였다. 분석 결과 서비스 업종의 경우 4가지 리더십유형 중 상사의 구조주도적 리더십과 거래적 리더십이 조직몰입에 정(+)의 관계로 나타났으며, 특히 거래적 리더십이 조직몰입 예측에 좀 더 긍정적인 관계로 나타났다. 또한, 제조업의 경우는 4가지 리더십 유형 중 상사의 거래적 리더십이 조직몰입 예측에 정(+)의 관계로 나타났다. 또한, 리더십 유형이 조직몰입에 미치는 영향에서 조절변수인 리더십 과정 만족도가 높을수록 조직몰입에 대한 긍정적인 영향이 더욱 강화 된다는 것으로 연구 결과 나타났다. 마지막으로 서비스업 종사자들의 경우 리더십교육을 이수한 종사자들은 리더십 교육을 이수하지 않는 종사자들에 비해 조직몰입도가 더 높은 것으로 나타났으나 제조업 종사자들의 경우 리더십 교육의 이수여부에 관계없이 조직몰입에 별 다른 영향을 미치지 않는 것으로 나타났다. 이러한 연구 결과를 바탕으로 향후 고려 사항을 도출하였고, 향후 연구 방향을 제안하였다.
이동헌,정민홍,변지은,이광근 한국산업식품공학회 2019 산업 식품공학 Vol.23 No.1
In this study, the nutritional components (moisture, fat, protein, ash) value of military hardtack was collected and analyzed to control the mixing ratio of rice and flour. Hardtack from 4 factories was analyzed by 3 testing organizations certified by the Korean Ministry Food and Drug Safety. In addition, the accuracy and collaborative study possibility of each organization were evaluated in Q-test and HorRat. Also, other hardtack groups with different mixing ratios were compared to quality control of hardtack by I-MR charts. As a result, the HorRat and Q-test values of test organizations were 0.5-6.2 and 0.08-0.91, respectively. The quality of hardtack by the factories was similar. However, for accurate management of the mixing ratio, suggesting both upper and lower limit requirements of the nutritional components is necessary.
배치식 및 연속식 고주파해동기 사용에 따른 냉동수산물의 해동 시 품질에 미치는 영향
정연겸,정민홍,김보경,정석봉,조영제 한국수산해양교육학회 2019 水産海洋敎育硏究 Vol.31 No.4
The present study evaluated the effects of batch and continuous high-frequency (HF) thawing methods on frozen fish blocks. Samples were thawed by natural air convection thawing (NCT), or batch (1kW), or continuous (7kW) HF (27.12 MHz) thawing methods. The quality aspects of the thawed samples were evaluated by measuring drip loss, water holding capacity, extractive-nitrogen, and viable cell count. The drip loss was similar between the two HF thawing modes (0.47-0.87 g/100 g [batch], 0.1-0.74 g/100 g [continuous]). The water holding capacity did not differ between the two methods. The extractive-nitrogen content significantly differed between the two methods (276.8-420.3 mg/100 g [batch] vs 307.1-485.6 mg/100 g [continuous], p < 0.05). The viable cell count range was 102 to 103 CFU/g (batch) and <20 to 102 CFU/g (continuous). Our findings indicate that HF thawing provides rapid defrosting with minimal quality deterioration of frozen fish blocks.
이동헌,정민홍,변지은 한국품질경영학회 2018 한국품질경영학회 학술대회 Vol.2018 No.-
본 연구는 군납 건빵의 제조과정에서 쌀가루와 밀가루의 배합에 따른 완제품의 일반영양성분(지방, 단백질, 수분, 회분) 비율을 연구하였다. 일반적으로 건빵 제조 시, 생미분과 밀가루의 배합으로 인하여 반죽 물성이 변화하고, 이에 따라 반죽성형에 어려움이 발생하기 때문에 배합비가 규격에 따라 잘 지켜지지 않는 문제가 있었다. 또한 광범위한 공차를 인정하는 완제품 규격으로 인하여 완제품의 일반성분 분석 결과로는 배합비 검증이 불가하였다. 이러한 문제점을 해결하기 위하여 약 7년 간 수집된 건빵의 일반성분비와 각 시험분석을 수행한 3개 기관에 대한 HorRat평가로 Collaborative study 가능성을 평가 하였다. 각 시험기관의 HorRat은 수분을 제외한 나머지 항목에서 적정한 것으로 평가되었으며, 수집된 데이터를 바탕으로 대조군과 10% 정도의 배합비 비율이 차이는 시험군 데이터를 투입하여 검증하였다. I-MR 관리도를 이용한 검증에서 시험 군에서는 단백질 및 회분 항목에서 3σ 범위를 벗어나는 것으로 평가 되었으며, 이를 통해 완제품 분석 값을 통한 배합비의 검증 가능성을 확인할 수 있었다.
비타민 K<sub>2</sub>(Menaquinone-7) 함유 청국장 분말의 섭취가 폐경기 여성의 뼈건강 개선에 미치는 효과
방선옥,김금숙,정민홍,Bang, Seon-Ok,Kim, Kum-Suk,Jeong, Min-Hong 한국식품영양학회 2016 韓國食品營養學會誌 Vol.29 No.6
Osteoporosis is a disease that often occurs in postmenopausal women. The purpose of this study was to examine the positive effects of Cheongukjang powder containing menaquinone-7 (MK-7) on bone health circulation in postmenopausal women. Fifty-six postmenopausal women were recruited into a randomised double-blind placebo-controlled trial. The participants were randomly assigned into two groups. For 12 weeks, one group received $800{\mu}g$ MK-7 in the form of Cheongukjang packs (CMK-7), and the other group received the same amount of identical-looking placebo packs containing barley meal for 12 weeks. Femoral bone mineral density (BMD), bone-specific alkaline phosphatase (ALP), deoxypyridinoline (DPD), osteocalcin (OSC), serum Ca, and serum P were measured at baseline (0 weeks) and 12 weeks. After 12 weeks in the CMK-7 group, it was found that BMD, serum Ca, and serum P had increased above the baseline (p<0.0001, p=0.0028, p<0.0001), whereas bone-specific ALP, DPD, and OSC had decreased below the baseline (p=0.0003, p<0.0001, p<0.0001). Therefore, MK-7 taken as Cheongukjang is expected to prevent osteoporosis in postmenopausal women.