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유화제와 효소 첨가가 설기떡의 저장 중 품질특성에 미치는 영향
최미용,조정순,장윤희 동아시아식생활학회 2003 동아시아식생활학회지 Vol.13 No.3
This study was carried out to investigate the effects of added emulsifier and enzyme on the quality characteristics of Seolgiddeok with black rice powder, green tea powder, Lentines edodes powder, pumpkin powder during storage. Samples were divided into two groups, the emulsifier-enzyme added group and the control, and stored for 4 days at 20℃. Moisture content was measured by the air oven method; the Hunter's color values by Lightness (L), redness (a), yellowness (b) value; the degree of gelatinization by the enzyme digestion method, and expressed as glucose content by Somogi-Nelson method. The degree of retrogradation was calculated as the retrogradation rate using the degree of gelatinization value, and total cell and mold counts were also measured. Texture and sensory characteristics were also investigated. The results are as follows: The emulsifier-enzyme group was significantly different from the control from each examination and the retrogradation of pumpkin Seolgiddeok with emulsifier-enzyme was delayed the most among samples tested.
아침식사 여부에 따른 쌀음식 섭취 형태 및 선택 : 경기지역 아침출근자를 중심으로
최미용,박동연,이승교 대한지역사회영양학회 2003 대한지역사회영양학회지 Vol.8 No.4
Carbohydrate intake is decreasing along with the reduction of rice consumption among the Korean population. There is an increasing trend of diet-related degenerative diseases with the increased consumption of animal food, and therefore, the increase of animal food intake can be considered as one of causes of the diet-related disease. The objective of this study is to investigate the differences in rice preference and breakfast patterns between the subjects have breakfast regularly and those skipping it. One thousand participants were selected by the stratified sample method from the primary, middle, high school and college, and company workers from 24 cities of Kyeonggi-do. The interviewing procedure was carried by regional home extension workers. Approximately half participants (49.9%) were under the age of 20. Although 86% of the subjects considered eating breakfast good for health. only 46.4% of the subjects had breakfast regularly (HB). The rest of them skipped breakfast (SB) more than twice a week. The proportion of subjects having no breakfast were 9.3% of male and 12.2% of female subjects. The main reason for not having breakfast was due to the limited time. for their breakfast 85% of the HB ate boiled rice with the side dishes. More subjects in SB (27.8%) preferred the boiled rice with various grains for breakfast than those of HB (21.8%). The subjects in HB (65.5%) preferred boiled plein rice more than those of SB (56.9%). In cases they must have breakfast, 47.7% of the subjects wanted rice with the side dishes, 24.2% preferred rice ball or rice roll with laver, 10.5% preferred a rice beverage. More subjects in HB (59.8%) wanted rice with side dishes than those in SB (36.9%). It was found out that selecting rice at the breakfast is still the main choice. Diverse ready-to-eat rice menus have to be developed to increase the rice consumption, specially to increase breakfast eating frequencies of SB through saving time and effort.
가족상담사의 상담스트레스 및 대처방안과 성장에 관한 현상학 연구
최미용(Mi Yong Choi),이영주(Youn Gju Lee),김영은(Young Eun Kim),김현주(Hyun Joo Kim) 한국부부가족상담연구학회 2022 부부가족상담연구 Vol.3 No.2
본 연구는 가족상담사의 상담 스트레스 경험의 본질적 의미를 살펴보고자, 상담 경력 5년 이상인 가족상담사 6명에게 심층 면담을 실시하여, Giorgi의 현상학적 연구방법으로 분석하였다. 연구 결과는 구성요소 5개, 하위구성요소 17개, 의미 단위 89개로 도출되었다. 구성요소는 가족상담사의 상담 스트레스경험의 5개 구성요소 즉, ‘가족상담으로 구조화하는 어려움’, ‘가족상담사로서 전문적 자질에 대한 자신감 저하와 한계 경험’, ‘심신의 안정화를 위한 의식적 노력’, ‘상담 중 어려움 해결을 위한 적극적 노력’, ‘내적 성장과 관계 회복을 가져다 준 가족상담’ 등으로 범주화되었다. 그 결과 본 연구는 가족상담사의상담 스트레스 경험과 극복 과정에서 자기이해와 성장 그리고 자신의 부부, 자녀관계 및 원가족과의관계 개선의 유익을 밝힌 것에 의의가 있다. 끝으로 한계점 및 후속 연구를 위한 제언을 제시하였다. In order to examine the essential meaning of the counseling stress experience of family counselors, six family counselors with more than 5 years of counseling experience were interviewed in-depth and analyzed by Giorgi's phenomenological research method. As a result of the study, 5 components, 17 sub-components, and 89 semantic units were derived. The components are five components of the family counselor's counseling stress experience, that is, 'difficulty in structuring through family counseling', 'decreased confidence and limitations in professional qualifications as a family counselor', 'conscious efforts to stabilize the mind and body', It was categorized into 'active efforts to resolve difficulties during counseling' and 'family counseling that brought about internal growth and restoration of relationships'. As a result, this study is meaningful in that it revealed the benefits of self-understanding and growth in the counseling stress experience and overcoming process of family counselors, and the improvement of their relationship with their spouse, children, and their family of origin. Finally, limitations and suggestions for follow-up studies were presented.