외식업체 한우 이용 실태조사를 통한 저지방 부위 한우 이용 메뉴 개발

정희선,주나미,윤지영,Jeong, Hee-Sun,Joo, Nami,Yoon, Ji-Young 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.4

The purpose of this study was to analyze Hanwoo usage in restaurants and to develop menus of lean cut Hanwoo. Restaurant served customers Hanwoo menus, with the exception of broiled or roasted meat, mainly to provide various menus to customers (4.14), due to customer needs (3.87) and utilizing stocks (3.59). On the other hand, the reason for not providing Hanwoo menus, with the exception of broiled or roasted meat was manpower shortage (3.63), lack of popularity (3.58), low profit (3.29), preservation of Hanwoos' original flavors (3.28) and complex cooking methods (3.22). Concomitantly, the restaurant owners' intentions to apply new menus with lean cut Hanwoo was 73.4%, showing an interest in developing new menus and recipes using lean cut Hanwoo suitable to the changing owner awareness of customer health and trends. This study has established a standard for developing cooking methods and developed menus according to classified recipes for lean cut Hanwoo, based on the survey of restaurants' current status of using Hanwoo and the owners' opinions. 20 menus using lean cut Hanwoo (rump or shank) were developed by $1^{st}$ and $2^{nd}$ cooking experiments, and in-depth interview of experts-groups. Of these, 12 menus suitable for the restaurant were finally selected based on the results of consumer's evaluation using JARS. Structured recipe flow diagram and recipe instructions were developed for future semi-processed or processing foods. Diverse recipe methods using lean cut Hanwoo were obtained from the study, however aggressive public relations work is required for promoting the developed menus.

여성결혼이민자의 개인특성 및 푸드네오포비아 정도에 따른 한식에 대한 정보인지 수준 및 인식, 친밀도에 관한 차이 연구

정희선,윤지영,Jeong, Hee-sun,Yoon, Ji-young 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.2

Purpose: This study aims to investigate and explain the influence of personal characteristics on female immigrants' perception and attitude towards the Korean food culture. Methods: Exploratory research was performed by conducting a self-administered survey. A purposive sampling method was used to recruit 289 participants to determine their level of information awareness, perception and familiarity with Korean food culture. Results: Female immigrants' mean FNS score was 3.70. FNS score decreased in women from Northeast Asia, women who received higher education, and in urban women. The level of information awareness of Korean Food culture was 3.47, which was above average. Women from Southeast Asia had a higher level of awareness about cooking methods and table setting. Females living in the countryside and those who had lived for more than 7 years in Korea had higher levels of information awareness than other groups. Women from Southeast Asia perceived that Korean food is spicy; on the other hand, women from Northeast Asia discerned that Korean food is pungent and is prepared scientifically. The neophilic group more positively recognized Korean foods based on taste and nutritional value than did the neophobic group. Subjects living in the countryside were more likely to evaluate nutritional value, scientific aspects and artistry higher. The research also found that the neophilic group and immigrants who had lived for more than 7 years in Korea were significantly correlated with the familiarity with Korean food culture. Conclusion: The findings provide an initial step towards developing a customized education program for female marriage immigrants to adapt and to become familiar with Korean food culture with a comprehensive understanding of personal traits for accepting a new food culture.

학교급식의 한우 이용실태 조사 및 저지방 한우 부위를 이용한 학교급식 메뉴 개발

정희선,이태남,윤지영,Jeong, Hee Sun,Lee, Tae Nam,Yoon, Ji Young 한국식품영양학회 2013 韓國食品營養學會誌 Vol.26 No.4

The purpose of this study is to analyze Hanwoo usage in school foodservices and to develop menus of lean cut Hanwoo. As a result, satisfaction of students, parents and teachers all increased regardless of school type after using Hanwoo. The high price compared to other meats (3.98) was the biggest difficulty for using lean cut Hanwoo followed by reduced taste preferences (2.84), lack of parent awareness (2.67) and lack of appropriate cooking facilities (2.13). According to the survey on how to increase the usage of lean cut Hanwoo, improvement of meat tenderness (3.80), development of various sauces (3.74) and development of seasoning for existing menu (3.61) were identified as major necessities. This analysis of Hanwoo utilization in school foodservice was used to develop menus of lean cut Hanwoo. The menu was particularly developed to overcome the supply-demand imbalance of different cuts. For the menu development process, potential Hanwoo utilization in school foodservice, cooking method, and diverse taste were considered. In order to evaluate the applicability in school foodservice, JARS was used and the final eight menus were selected. For the selected menu, a nutrition analysis was conducted. Further, systematic recipes with a mixing ratio;product process description and a simplified product process were also developed.

Polyethyleneimine-응축 BMP-2 발현 유전자를 이용한 골형성 효과

정희선,김경화,박윤정,김태일,이용무,구영,류인철,이동수,이승진,정종평,한수부,설양조,Cheong, Hee-Sun,Kim, Kyoung-Hwa,Park, Yoon-Jeong,Kim, Tae-Il,Lee, Yong-Moo,Ku, Young,Rhyu, In-Chul,Lee, Dong-Soo,Lee, Seung-Jin,Chung, Chong-Pyoung,Han, 대한치주과학회 2007 Journal of Periodontal & Implant Science Vol.37 No.4

Naked DNA and standard vectors have been previously used for gene delivery. Among these, PEI can efficiently condense DNA and has high intrinsic endosomal activities. The aim of this study is to investigate whether the cationic polycation PEI could increase the transfection efficiency of BMP expressing DNA using a vector-loaded collagen sponge model. BMP-2/pcDNA3.1 plasmid was constructed by subcloning human BMP-2 cDNA into the pcDNA3.1 plasmid vector. PEI/DNA complexes were prepared by mixing PEI and BMP-2/pcDNA3.1 and the constructed complexes were loaded into the collagen sponges. In vitro studies, BMSCs were transfected with the PEI/BMP-2/pcDNA3.1 complexes from collgen sponge. The level of secreted BMP-2 and alkaline phosphatase activities of transfected BMSCs were significantly higher in PEI/BMP-2/pcDNA3.1 group than in BMP-2/pcDNA3.1 group (p<0.05). Transfected BMSCs were cultured and mineralization was observed only in cells treated with PEI/BMP-2/pcDNA3.1 complexes. In vivo studies, PEI/BMP-2/pcDNA3.1/collagen, BMP-2/pcDNA3.1/collagen and blank collagen were grafted in skeletal muscle of nude mice. Ectopic bone formation was shown in PEI/BMP-2/pcDNA3.1/collagen grafted mouse 4 weeks postimplantation, while not in BMP-2/pcDNA3.1 grafted tissue. This study suggests that PEI-condensed DNA encoding for BMP-2 is capable of inducing bone formation in ectopic site and might increase the transfection rate of BMP-2/pcDNA3.1. As a non-viral vector, PEI offers the potential in gene therapy for bone engineering.

학교급식에서의 냉장,냉동 축,수산물 및 가공품 이용현황 및 관리실태 조사

정희선 ( Hee Sun Jeong ),윤지영 ( Ji Young Yoon ),배현주 ( Hyun Joo Bae ) 대한영양사협회 2007 대한영양사협회 학술지 Vol.13 No.4

혜사(慧史) 문명대 교수 정년퇴임 기념 논문집 : 미술사의 작가와 유파 ; 불교회화 : 화승 임한파(任閑派) 불화의 연구

정희선 ( Hee Sun Jeong ) 한국불교미술사학회 ( 구 한국미술사연구소 ) 2006 강좌미술사 Vol.26 No.2

冬蟲夏草추출물이 Ovalbumin으로 유도된 喘息의 Cytokine에 미치는 영향

정희선(Hee Sun Jeong),이종록(Jong Rok Lee),김상찬(Sang Chan Kim) 한의병리학회 2006 동의생리병리학회지 Vol.20 No.4

온라인 쇼핑몰의 관계마케팅전략이 고객만족을 매개로 관계지속의도에 미치는 영향

정희선 ( Jeong Hee-seon ),배상욱 ( Bae Sang-wook ),염창선 ( Yum Chang-sun ) 한국경영공학회 2018 한국경영공학회지 Vol.23 No.2

In this study, we analyzed the effects of preferential treatment benefits, personalization, and communication, which are the relationship marketing factors of online shopping mall, on the relationship continuity intention through customer satisfaction. The results of the analysis are as follows. First, the preferential treatment benefits and communication of the relationship marketing strategy factors showed a positive(+) influence on the customer satisfaction. Second, customer satisfaction due to the relationship marketing strategy affects positively(+) on relationship continuity intention. Based on these results, we discussed the implications of this study.

아가리쿠스 버섯 가루를 첨가한 쿠키의 최적화 연구

이희정,정희선,주나미,Lee, Heejeong,Jeong, Hee Sun,Joo, Nami 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.2

본 연구에서는 아가리쿠스 버섯 가루를 첨가한 쿠키 제조 조건의 최적화를 위해 아가리쿠스 버섯 가루와 버터의 양을 독립변수로 하였고, Design Expert 8(State-easy Co.)을 사용하여 실험을 계획하고 최적화하였다. 아가리쿠스 버섯 가루와 버터의 최대 및 최소범위는 예비실험을 거쳐 아가리쿠스 버섯 가루는 1~5 g, 버터는 40~70 g으로 하여 쿠키를 제조하여 이화학적, 관능적 특성 검사를 실시하였다. 1. 쿠키의 수분함량은 유의적으로 아가리쿠스 버섯과 버터의 첨가량이 증가할수록 수분함량이 증가하였고(p<0.001), 독립변수가 서로 상호작용하는 2FI model이 선정되었으며, 이는 버섯의 식이섬유소의 수분 보유 성질에 의해 수분 보유력이 증가한 것으로 판단된다. 반죽의 수분함량은 유의적인 차이는 아니지만 아가리쿠스 버섯이 증가할수록 감소하고 버터가 증가할수록 증가하는 경향을 보였다. 2. pH와 당도는 아가리쿠스 버섯과 버터의 첨가량이 증가할수록 감소하였으나 유의적인 차이는 아니었다. 색도에서 명도는 아가리쿠스 버섯 가루 1 g과 버터 70 g에서 가장 높았고, 0.1%수준에서 유의적인 차이가 있었다. 적색도는 아가리쿠스 버섯 첨가량이 증가할수록 급격하게 증가하였으며 0.1%수준에서 유의적인 차이를 보였고 이는 버섯 특유의 색상이 영향을 준 것으로 판단된다. 황색도에서는 유의적인 차이는 없었다. 3. 퍼짐성은 아가리쿠스 버섯 가루와 버터의 양이 증가할수록 증가하였고 5% 수준에서 유의한 것으로 나타났으며, 경도는 버터의 첨가량이 증가할수록 급격하게 감소하는 것으로 나타났으나 유의적인 차이는 없었다. 4. 관능적 특성에서 색, 향미, 조직감, 전체적인 기호도 항목은 5% 수준에서 유의한 것으로 나타났으며, 아가리쿠스 버섯 가루와 버터의 양이 많아질수록 기호도는 일정수준까지 증가하다가 급격히 감소한 것으로 나타났다. 관능의 모든 항목에서 아가리쿠스 버섯 가루 3.5 g 버터 55 g에서 기호도가 가장 높은 것으로 나타났다. 5. 이상의 실험 결과를 바탕으로 아가리쿠스 버섯 쿠키의 유의적인 관능항목의 수치 최적화와 모형적 최적화를 통해 관능적 최적 배합비율은 아가리쿠스 버섯 가루 3.63g과 버터 55.37 g으로 산출되었다. 본 연구를 통해 아가리쿠스 버섯 쿠키의 영양, 기능, 품질, 기호도 측면에서 상품화를 위한 충분한 가능성이 있다고 판단되며, 아가리쿠스 버섯을 이용한 식품개발 가능성을 확인할 수 있었다. The purpose of this study was to determine the optimal mixing ratio of Agaricus blazei Murill powder and butter in the preparation of cookies. The experimental design utilized herein was based on central composite design for response surface methodology, which included 10 experimental points, including 2 replicates for Agaricus blazei Murill and butter. The physical, mechanical, and sensory properties of the test were measured, and these values were applied to the mathematical models. A canonical form and perturbation plot showed the influence of each ingredient on the final mixed product. The spread ratio increased significantly with an increase in Agaricus blazei Murill powder and butter (p<0.05). The response surface methodology was applied to evaluate the effect of Agaricus blazei Murill powder and butter on cookie moisture and color (L, a) (p<0.001). Sensory evaluation showed significant values for color (p<0.05), flavor (p<0.05), texture (p<0.05) and overall quality (p<0.01) in the predicted model. The optimum formulation by numerical and graphical methods was calculated as follows: Agaricus blazei Murill powder 3.63 g, butter 55.37 g.

명월초 가루를 첨가한 우육 소시지의 최적화 연구

박영일,정희선,주나미,Park, Young Il,Jeong, Hee Sun,Joo, Nami 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.4

본 연구에서는 명월초 우육 소시지를 개발하여 품질특성 및 관능적 특성의 최적화를 통하여 생리활성을 갖는 식품 소재를 이용한 기능성 우육 소시지로서의 식품 개발 가능성을 타진해보고자 하였다. 1. 명월초 우육 소시지의 제조를 위하여 명월초 분말과 올리브유(B)의 양을 독립변수로 설정하였으며 Design-Expert version 8 프로그램(Stat-Ease, Inc.)을 이용하여 실험을 설계하고 결과를 분석한 후 명월초 우육 소시지의 최적 배합 비율을 도출하였다. 2. 명월초 우육 소시지의 이화학적 실험결과 염도(p<0.01)와 수분함량(p<0.001)의 항목에서 유의적 차이를 보였다. 명월초 분말의 첨가량이 증가할수록 pH와 수분함량은 감소하였으나 염도는 큰 변화가 없었다. 올리브유의 첨가량이 증가할수록 pH는 감소하였고, 수분함량은 큰 변화가 없었고, 염도는 크게 감소하다가 조금 증가하였다. 3. 명월초 우육 소시지의 기계적 특성을 알아보기 위하여 가열감량, 색도(명도, 적색도, 황색도)와 조직감(경도, 부착성, 탄력성, 씹힘성, 검성, 응집성)을 측정하였다. 가열감량(p<0.01), 색도 중 a값(p<0.01), b값(p<0.05)의 유의성이 인정되었고, 조직감에서는 씹힘성(p<0.001)과 응집성(p<0.01) 항목에서 유의성이 인정되었다. 명월초 우육 소시지의 부착성, 씹힘성, 검성, 응집성은 올리브유의 첨가량이 증가할수록 크게 감소하였고, 씹힘성과 검성은 명월초 분말에 비해 올리브유의 첨가량이 큰 영향을 받았다. 4. 명월초 우육 소시지의 관능적 최적점을 도출하기 위하여 색, 풍미, 맛, 부드러움, 조직감, 전반적인 기호도의 관능검사 분석 결과 색(p<0.05), 풍미(p<0.05), 부드러움(p<0.05), 조직감(p<0.01), 전반적인 기호도(p<0.01) 항목에서 유의적인 결과를 나타내어 모델의 적합성이 인정되었고 맛에 대한 기호도는 유의적이지 않았다. 모든 항목에서 명월초 분말과 올리브유의 첨가량이 증가할수록 점차 증가하다가 일정 시점 이후로 감소하였다. 5. 명월초 우육 소시지의 최적화는 독립변수인 명월초 분말(A)과 올리브유(B)의 범위 내에서 관능검사 항목 중 유의적으로 나온 결과만을 최대로 설정하여 모델화에 의해 결정된 반응식을 이용하여 만족하는 수치점을 예측한 결과, 명월초 분말 2.1 g, 올리브유 7.06 g으로 명월초 우육 소시지의 최적 배합 비율로 산출되었다. The aims of this study were to determine the optimal mixing condition for two different amounts of Gynura procumbens powder and olive oil for the preparation of beef sausage. The experiments were designed according to the central composite design of response surface methodology, which showed 10 experimental points including two replicates of Gynura procumbens powder and olive oil. The physicochemical and mechanical characteristics as well as the sensory properties were measured, and these values were applied to the mathematical optimization models. The results of the physiochemical and mechanical analysis of each sample, including chewiness, cohesiveness, color a, color b, moisture content, salinity and heating loss showed significant differences. The sensory measurements were significantly different in color, flavor, tenderness, texture and overall quality. The optimum formulation, which was calculated using the numerical and graphical method, was determined to be 2.1 g Gynura procumbens powder and 7.06 g of olive oil.