단호박 가루를 첨가한 호상요구르트의 품질 특성

정현아 ( Hyeon A Jung ),김안나 ( An Na Kim ),안은미 ( Eun Mi Ahn ),김유정 ( You Jeong Kim ),박숙현 ( Suk Hyeon Park ),이재은 ( Jae Eun Lee ),이수미 ( Su Mi Lee ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2011 한국식품저장유통학회지 Vol.18 No.5

Sweet Pumpkin (Cucurbita maxima) is rich in minerals, vitamins, and dietary fibers and has less fat. It is thus effective for dieting and for preventing constipation. Sweet Pumpkin contains vitamin A, particularly beta-carotene, which is turned into retinol in the body and helps protect the vision. It is currently on the spotlight as a vision care, anticancer, and diet food, among others, but because it is hard to find yogurt made of Sweet Pumpkin, in this study, Sweet Pumpkin powder was added to yogurt for promotion as a new health food. Yogurt was made with 0, 0.5, 1, 2, and 3% Sweet Pumpkin powder, and the color properties (brightness, redness, and yellowness), viscosity, pH, and acidity were measured through a sensory test (color, flavor, taste, overall acceptability). The storage stability at five-day intervals for one day, five days, ten days, 15 days, etc. was also experimented on. For the color properties, the greater the amount of Sweet Pumpkin powder added, the greater the decrease in the lightness (L) value, but the redness (a) and yellowness (b) values increased (p<0.001). For the viscosity, it was decreased for five days and then increased by 47-68% for ten days. This showed a significant difference in storage stability period: one day (p<0.001), five days (p<0.01), and ten days (p<0.01) (except 15 days). Further, there was a significant difference in pH and acidity [pH: for one day (p<0.001), five days (p<0.01), and ten days (p<0.01); acidity: one day (p<0.001), ten days (p<0.05), 15 days (p<0.001)]. No significant difference in pH was shown, however, for 15 days, and in acidity for five days. The results of the sensory test are highly estimated in the order of 1%>2%.3%>0%>0.5%. The study results indicate that the addition of 1% Sweet Pumpkin powder is most suitable for manufacturing Sweet Pumpkin yogurt.

다시마를 이용한 샐러드 드레싱 제조의 품질 특성

정현아 ( Hyeon A Jung ),김안나 ( An Na Kim ),안은미 ( Eun Mi Ahn ),박숙현 ( Suk Hyeon Park ),김민지 ( Min Ji Kim ),우연정 ( Yun Jung Yoo ),이유림 ( You Rim Lee ) 한국식품영양학회 2011 韓國食品營養學會誌 Vol.24 No.4

This study was conducted to develop a novel salad dressing composite recipe of natural seasoning containing the dried sea tangle(Laminaria japonica) that has a high preference. Sea tangle(Laminaria japonica) is included in the vitamins and minerals, magnesium, calcium, iodine, iron content, such as high, and contained in Sea tangle alginate is not a small conference known as dietary fiber. To manufacture salad dressing with sea tangle, dressing with 0%, 3%, 6%, 9%, and 12% added sea tangle were prepared and tested for quality. The pH tended to increase with the increased sea tangle in addition but in contrast, acidity showed. The ``L`` color decreased with added sea tangle, whereas the ``a`` and ``b`` values increased. Brix measurements increase with added sea tangle. The strength texture results, 0% was the highest, lowest 9%. Bitterness and chewiness texture results, 9% was the highest, lowest 0%. According to the sensory test results, in the topic overall quality 3% was by 3.76 point the highest. But, during total nine clause, in clause six, by 6% was the highest.

아토피 피부염 환자에서 한방 추출물이 포함된 외용제품에 대한 임상 효과

김정태,정현아,노석선,김창훈,Kim, Jung-Tae,Jung, Hyeon-A,Roh, Seok-Seon,Kim, Chagn-Hun 대한한방안이비인후피부과학회 2007 한방안이비인후피부과학회지 Vol.20 No.2

Background : Atopic dermatitis is a chronic and recurrent allergy eczema, called as 'Tae-yul'. It is a characteristic dermatitis, diagnosed from baby to adult, that carries severe itching. Objectivd : The aim of this trial is to examine the effect and safety of Medibebe in patients with atopic dermatitis. Methods : We made a comparison between before and after the use this product. Volunteers who satisfied the requirements were enrolled in the study. Degrees of severity of atopic dermatitis were measured by SCORAD index. Results : After 4 weeks' use of Medibebe, SCORAD index showed a decrease of $20.0{\pm}10.2$(95% C.I: 17.1-22.9) compared with when it was not applied, which is a statistically meaningful change(p-value<0.0001). Subjective pruritus and Sleeping loss reported after both 2 and 4 weeks' use of Medibebe decreased in a statistically meaningful way(p-value<0.0001) compared with before the application. but, 2 cases out of all 50 subjects for the clinical trial were excluded on the way. Conclusion : As a result of applying the 4 items of Medibebe(cream, lotion, soap, and body cleanser) to patients with atopic dermatitis and watching the progress, it is concluded and considered that these cleansing and moisturizing products can be used by atopic patients safely and effectively with almost no side-effect.

단무지 제품의 보관온도 설정을 위한 저장 온도별 품질 특성

정현아 ( Hyeon A Jung ),박찬성 ( Chan Sung Park ),박숙현 ( Suk Hyeon Park ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2012 한국식품저장유통학회지 Vol.19 No.6

단무지는 단체급식 및 외식업체에서 소비되는 부식재료로 소비량이 점점 늘어나고 있는 추세이다. 더운 여름철 상온에서 대량 소비처로 운반되는 단무지의 경우 미생물에 의한 부패와 효소작용에 의한 연화현상은 단무지 생산자들에게 해결해야할 가장 큰 문제가 되고 있다. 따라서 향후 소비가 더욱 증가될 것으로 예상되는 단무지에 대한 품질개선 방안을 마련하기 위한 기초자료로 활용하고자 포장된 단무지 제품의 저장온도에 따른 품질변화와 특성을 비교하였다. 단무지의 저장 중 색도, 물성, 미생물 변화와 관능적 특성을 알아보기 위하여 5℃와 25℃의 저장온도로 각각 나누어 3주간 조사 하였다. 단무지와 단무지 여액의 명도와 적색도는 저장기간이 길어짐에 따라 큰 차이는 없었지만 유의적으로 나타났으며, 황색도의 경우 5℃와 25℃ 모두 저장기간에 따라 감소하는 경향을 나타냈다. 단무지의 Hardness는 5℃의 경우 7일에서 가장 큰 값을 나타냈고, 25℃의 경우는 14일에서 가장 큰 값을 나타냈다. 저장기간 중 단무지의 총 균수를 조사한 결과 저장기간 동안10(5) CFU/g로 거의 균수변화가 없었지만, 단무지 여액의 경우저장후기부터 균수가 늘어났다. 효모곰팡이 수는 단무지의 경우 5℃, 25℃ 모두 저장 7일까지는 증가하다가 단무지의 균수는 이후 변화가 없었고 단무지 여액의 균수는 계속증가 하였다. 단무지 저장별 관능적 특성은 맛의 전체적 기호도는 저장 14, 21일(5℃)에서 가장 높았으며, 향의 전체적 기호도는 저장 7일(5℃)에 보관한 단무지가 높았으나 유의적 차이는 없었다. 25℃에 보관한 단무지의 Texture, Color 기호도는 저장기간이 길어짐에 따라 유의적으로 감소하였고(p<0.05), 25℃에 보관한 단무지의 전체적 기호도는 저장기간이 길어짐에 따라 유의적으로 감소하였다 (p<0.05). 전체적으로 5℃에 보관한 단무지의 기호도가 유의적 차이는 없었지만 25℃에 보관한 단무지의 기호도보다 높게 나타나 단무지 제품의 보관온도는25℃보다는 5℃가 적합하다고 사료된다. In this study, danmuji samples stored at 5 and 25℃ were examined for three weeks to observe the changes in the color, property of matter, and microorganisms of danmuji, and its sensory properties, during its storage. The difference in the brightness and redness of danmuji and danmuji filtrate as their storage period became longer was not big but was significant, and their yellowness decreased following storage at both 5 and 25℃. The hardness of the danmuji sample stored at 5℃ showed the greatest value at day 7 while that of the danmuji sample stored at 25℃ showed the greatest value at day 14. It was found in the examination of the total cell number of the stored danmuji that the total cell number was 105CFU/g, with almost no change, but in the case of the danmuji filtrate, the cell number increased from the latter part of the storage. The number of yeast fungi increased until storage day 7 for both the danmuji sample stored at 5℃ and that stored at 25℃. The cell number of danmuji did not change since then while the cell number of the danmuji filtrate constantly increased. As for the sensory properties of each stored danmuji, the overall taste preference was highest at storage days 14 and 21 (5℃), and the overall scent preference was high for the danmuji that had been stored for 7 days (5℃), but there was no significant difference. The texture and color of and the overall preference for the danmuji stored at 25℃ significantly decreased as the storage period got longer. All in all, the preference for the danmuji stored at 5℃ was higher than that for the danmuji stored at 25℃, although there was no significant difference. Thus, it is thought that 5℃ is more appropriate than 25℃ as the storage temperature of danmuji products.

저장기간에 따른 솔잎분말 첨가 쿠키의 품질특성

정현아 ( Hyeon A Jung ),김수현 ( Su Hyun Kim ),이민애 ( Min Ae Lee ) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2009 한국식품저장유통학회지 Vol.16 No.4

유전성 망막색소변성 한방 치험 1례

정현아,홍석훈,노석선,김창훈,Jung, Hyeon-A,Hong, Seok-Hun,Roh, Sek-Seun,Kim, Chang-Hun 대한한방안이비인후피부과학회 2006 한방안이비인후피부과학회지 Vol.19 No.3

대전대학교 부속 한방병원 안이비인후피부과에서 유전성 망막색소변성 진단받은 63세 남자환자에 대학 기혈량휴(氣血兩虧), 간신부족(肝腎不足)로 변증하여 보간신치료법(補肝腎治療法)으로 9개월간의 팔물탕가미방(八物湯加味方)과 안구주의 전침술을 시행하여 임상 증상 호전을 경험한 예가 있어 문헌 고찰과 함께 보고하는 바이다. Retinitis pigmentosa(RP) is characterized by night-blindness, contraction of the visual field, distinct hereditary nature, wide-spread pigmentary in the midperiphery. We have experienced a case of retinitis pigmentosa treated by oriental medicine (Herbal medicaiton, Acupuncture & Electroacupuncture therapy). In the point of Differentiation of syndrome, this subject was diagnosed deficiency of both Gi & blood and Eum deficiency of Liver and Kidney. So we was administrated with Palmultang-Gamibang. After treatment of orient medicine, symptoms of patient were improved.

표고버섯을 이용한 샐러드 드레싱 제조의 품질 특성

정현아(Hyeon-A Jung),김안나(An-Na Kim) 동아시아식생활학회 2011 동아시아식생활학회지 Vol.21 No.5

한방 샴푸/에센스의 비듬에 대한 무작위배정, 이중맹검, 위약 대조군 연구

김창훈,황동성,김정태,정현아,노석선,임남규,Kim, Chagn-Hun,Hwang, Dong-Sung,Kim, Jung-Tae,Jung, Hyeon-A,Roh, Seok-Seon,Lim, Nam-Kyoo 대한한방안이비인후피부과학회 2007 한방안이비인후피부과학회지 Vol.20 No.3

Background : Dandruff is a chronic scalp condition characterized by scaling. The common causative agent is now accepted to be the lipophilic Pityrosporum ovale. Obstecive : We conducted a randomized, double-blind, parallel-group study to investigate the efficacy of Herbal Shampoo & Essense and placebo in patients with mild to moderate dandruff. Mathods : Forth-seven patients with dandruff were assigned to one of two treatment goups: Test (contaning the medication) or control (vehicle). After administering through randomizion, two groups were used with Negative sampoo for first two weeks, and used with test or control products for second two weeks. Results : 1. After 2 weeks of treatment, the numbers of P. ovale in test groups were decreased in a statistically meaningful way(p<0.01) compared with control groups. 2. After 2 weeks of treatment, average of sebum-amount in test groups were decreased from 117.55 to 92.88, in a statistically meaningful way(P<0.05, paired t-test) compared with control groups that were decreased from 115.53 to 112.46. 3. In clinical score, average of control groups is decreased from 2.82 to 1.09. on the other sides, average of test groups is decreased from 3.88 to 2.44. The change of test groups is bigger than that of control groups, both two groups was decreased in a statistically way(<0.01) Conclusion : The study demonstrated that Herbal Shampoo & Essense can be used by patients with scalf safely and effectively with almost no side-effect.

경북 지역 보육 시설 급식소의 위생 관리에 대한 중요도-수행도 조사

정현아(Hyeon-A Jung),김안나(An-Na Kim),주나미(Na-Mi Joo),백재은(Jae-Eun Paik) 동아시아식생활학회 2011 동아시아식생활학회지 Vol.21 No.3

생강을 이용한 샐러드드레싱 제조의 품질 특성

정현아(Hyeon A Jung),박숙현(Suk Hyeon Park),김안나(An Na Kim) 한국조리학회 2013 한국조리학회지 Vol.19 No.2

To manufacture salad dressing with ginger, dressing with 0%, 3%, 6%, 9%, and 12% ginger added were prepared and tested for quality. The salad dressing products were evaluated for pH, acidity, chromaticity, salinity, sugar content, sensory test during storage up to 21 days at 4℃. The pH of the dressing increased with ginger added, whereas the acidity decreased(p<0.001). The L, a and b values increased during the storage period(p<0.01). Brix measurements decreased with ginger added, whereas the salinity increased. Also, the salinity of the dressing increased during the storage period(p<0.01). According to the sensory test results, dressing products with 9% and 12% ginger added were most preferred for the early storage days; however, the sensory test showed that the dressing with 6% ginger added was most preferred for seven test items according to storage period, indicating that the salad dressing added with 6% ginger was acceptable.