유아와 아동기의 영양과 행동발달

심영현 서울여자대학교 1982 서울여자대학논문집 Vol.- No.11

생활관 학생들의 기호 조사

沈英現 서울여자대학교 1976 서울여자대학논문집 Vol.- No.5

솔잎을 첨가한 증편의 관능적, 이화학적 품질 특성

심영현,유창희,차경희 서울여자대학교 자연과학연구소 2000 자연과학연구논문집 Vol.12 No.-

Sensory and physicochemical properties of batter and Jeungpyun added with various levels of were analyzed. Property chanes of texture during storage were also studied. Before the fermantation pH of Jeungpyun was high as addition of pine leaves was decresed. However, as the fermentation progressed, pH of all sample was decreased. There was no significant difference after the second fermentation. As the addition of pine leaves increased the volumn of Jeungpyun was decreased, and the lightness of Jungpyun was decreased. Moisture content of Jungpyun was in the range of 49.57-53.23%. Sensory evaluation showed that Jeungpyun with addition of 1.5% pine leaves and 7% sugar has the highest value of uniformity. More addition of pine leaves tended to have better chewiness. Bitterness was increased in proportion to the addition of pine leaves. Springiness and cohesiveness were significantly decreased (p〈0.05) and gumminess, adhesiveness, chewinss, hardness were increased as the storage time was increased. The most appropriate addition levels of pine leaves and sugar could be suggested as 1% and 7%, respectively based on the additions of this study.

보충원으로서의 과일

심영현 서울여자대학교 1980 서울여자대학논문집 Vol.- No.9

集團給食의 管理 (經營管理)

心英現 서울여자대학교 1971 서울여자대학논문집 Vol.- No.1

식이섬유소를 첨가한 인절미의 texture와 저장특성

심영현,차경희 서울여자대학교 자연과학연구소 1999 자연과학연구논문집 Vol.11 No.-

The purpose of this study was to investigate the effect of addition of dietary fiber on Injeulmi(Injeulmi is Korean rice cake mabe from glutinous rice) in storage. Alginate, pectin and CMC(0.5%, 0.6%, 0.7%) were added to Injeulmi made from the steamed glutinous rice, glutinous rice flour and brown glutinous rice flour. As a result of sensory evaluation, Injeulmi made from glutinous rice was high moistness, Injeulmi made from glutinous rice flour was low moistness. With respect to coarseness, Injeulmi made from glutinous rice was most coarseable. Chewiness of Injeulmi with alginate and pectin was most chewable in Injeulmi made from glutinous rice flour, was tendest in Injeulmi made from glutinous rice. Injeulmi with CMC was the best chewable in Injeulmi made from brown glutinous rice flour. The reducing sugar content of Injeulmi was rapidly decreased between 0 and 48 hours, while slowly decreased after 72 hours. The Degree of gelatinization of Injeulmi was rapidly decreased between 0 and 24 hours, and that of Injeulmi with dietary fiber was higher than control. Springiness, cohesiveness, chewiness and gumminess of Injeulmi by texture analyser were decreased during storage. Hardness of Injeulmi was rapidly increased during storage. Hardness of Injeulmi with alginate, pectin, CMC was low in Injeulmi made from glutinous rice, and were high Injeulmi made from glutinous rice flour. Hardness of Injeulmi with dietary fiber was lower than that of Injeulmi without dietary fiber, but the added amount of dietary fiber did not have effect on hardness.

부재료 첨가에 따른 오이지의 펙틴질 변화에 관한 연구

한정희,심영현 서울여자대학교 자연과학연구소 1997 자연과학연구논문집 Vol.9 No.-

부재료 첨가에 따른 오이지의 제조에서 pH, Texture(Blossom end, Middle, Stem end), 펙틴 조성의 변화(AIS, HWSP, HXSP, HCISP), hardness와 펙틴질 사이의 상관관계에 대해서 다음과 같은 결론을 얻었다. 1. 담금액의 pH 대조군과 부재료 첨가군의 pH 변화를 보면 모든 실험군에서 빠른 감소를 보이는데 E처리구는 다른 부재료 첨가군보다 빠른 숙성 7일째에 pH 3.5에 도달하고, 그 수준을 35일까지 유지하여 오이지의 적정 pH인 3.7을 오래 유지하므로써 적당한 산미를 계속 유지하였고, 대조군과 다른 부채료 첨가군에서는 숙성 14일째에 pH 3.5~pH 3.9에 도달하나 숙성 21일째에 다시 빠른 증가를 나타냈다. 2. 조직감 특성 Blossom end 부위에서는 백두웅이 증가하면 산초 5g 경우 시료 C, D에서 최고 hardness를 나타내는 저장기간이 길어지고, 산초 10g첨가군인 E, F, G에서는 백두웅 양 중가시 최고의 hardness를 나타내는 기간이 짧아졌다. Middle에서도 산초 5g첨가군에서는 B, C, 및 F처리군은 숙성 14일째, 시료 A, G에서는 7일째 높은 hardness를 나타냈고, 산초 10g을 첨가한 경우는 D, F처리군에서 최고의 hardness를 나타내어 산초 10g을 첨가할 경우 백두웅 양 증가시 최고 hardness에 이르는 기간이 짧아지는 경향을 나타냈다. Stem end 부위는 시료 A, B, C, F, G에서는 숙성 7일째, 시료 D처리군에서는 14일째, 시료 E처리군에서는 숙성 28일째 가장 높은 hardness를 나타냈다. 결과적으로 산초양이 적은경우(5g) 백두웅 양이 많아야(30g) 저장기간이 연장되며, 오히려 산초양이 많은 경우(10g)는 백두웅 양이 중가할 필요가 없고 어느재료를 얼마나 첨가할 것인지는 개인의 기호에 맞춰야 될것이며, 이는 앞으로 관능평가등의 방법을 통해 연구해 보는 것이 좋을 것이라 생각된다. 현재 결과로는 부재료 첨가시 (시료 C, D) 대조군보다 저장기간 중 완만한 hardness 변화를 나타내므로 저장성 연장에 효과가 있다고 본다. 3. 펙틱조성의 변화 3.1 AIS 함량의 변화 AIS는 숙성기간이 경과하면서 함량이 약간씩 감소함을 나타냈다. 산초 5g첨가군인 경우 백두웅 30g 첨가시 AIS 함량이 완만하게 감소했고, 산초 10g첨가군인 경우 백두웅 20g 첨가시 AIS 함량이 완만하게 감소했다. 3.2 HWSP함량의 변화 HWSP함량은 가용성 팩틴질의 함량을 보는 것으로 숙성됨에 따라 오이지가 연화되면서 그 함량이 증가한다. 산초 5g을 첨가한 경우는 백두웅 양이 증가함에 따라 HWSP 함량이 증가했고, 산초 10g첨가 군에서는 백두웅의 양이 증가하면 HWSP 함량이 E처리군이 F, G처리군보다 낮은 HWSP 함량을 나타냈다. 3.3 HXSP함량의 변화 대조군과 비교시 산초 5g첨가군에서는 백두웅 20g 첨가(시료 C)시 숙성 21일째까지도 높은 HXSP 함량을 보이며, 산초 10g첨가군에서는 백두웅 30g첨가군(시료 G)인 경우에는 28일째까지 높은 HXSP 함량을 나타냈다. 3.4 HCISP함량의 변화 HCISP는 대조군을 비롯하여 모든 부재료 첨가군에서 숙성기간에 따라 감소하였고, 산초 5g첨가군인 경우 백두웅 20g첨가군(시료 C)과 산초 10g첨가군인 경우 백두웅 10g첨가군이(시료 E) 완만히 감소하여 천천히 숙성되는 것으로 저장기간이 연장된다고 생각된다. 4. Hardness와 펙틴질 사이의 상관관계 팩틴물질의 함량과 조직감 측정과의 상관관계로 HCISP의 함량이 증가하면 hardness도 같이 증가하는가를 알아 보았다. 결과적으로 부재료 첨가군에서 대조군 보다 높은 유의성(p<0.001)의 양의 상관관계를 보여 hardness가 단단하면 HCISP 의 함량도 증가한다는 것을 나타냈다. This study was intended to observe the changes of pH, hardness, and pectic substances(AIS, HWSP, HXSP, HCISP) of Korean pickled cucumbers added Sancho and Backdooung to during fermentation for 6 weeks at 25℃. Changes of pH was decreased and later increased. Korean pickled cucumbers added Sancho 10g and Backdooung 10g maintained a sour taste for a long time. Control and minor ingredient treatments were reached pH 3.5~3.9 at 14th day of fermentation, but 21st day of fermentation fast increased. In blossom end, amount of Backdooung was increased ans Sancho 5g(C, D) showed hardness of maximum and period of storing became longer. Sancho 10g(E, F, G) showed hardness of maximum and period of storing shortens. In Middle, Sancho 5g(B, C) showed hardness of maximum at 14th day of fermentation, and Sancho 10g(D, E) showed hardness of maximum at 27th day of fermentation. A and D showed hardness of maximum at 7th day of fermentation. Minor ingredient treatments was longer than control in period of string. when Korean pickled cucumbers added Backdooung 10g to was reciprocal action to Sancho that was high significantly(p<0.001). Content of alcohol insoluble pectin(AIS), sodium hexametaphosphate soluble pectin(HXSP), and HCl soluble pectin(HCISP)were decreased, whereas content of hot water soluble pectin(HWSP) was increased during fermentation. In case of content of AIS, when Sancho 5g added, Backdooung 30G(C) was decreased gradully, and when Sancho 10g added, Backdooung 20g(F) was decreased gradually. Content of HWSP was increased when Sancho 5g added, as amount of Backdooung was increased. Control and Minor ingredient treatments were decreased during fermentation. this was the same as correlation between hardness and pectin substances.

물의 종류를 달리한 동치미의 경도 변화 및 세포벽 관찰

심영현,안기정,김지은 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.1

The purpose of this study was to investigate the changes of hardness and microstructure of Dongchimi cooked with various source of water(distilled water, purified water, Cho Jung Carbonated Natureal water). This study was conducted to observe the change of pH, total acidity, salt content, turbidity, texture and microstructure. Dongchimi cooked with source of water of water was fermented at 10℃ for 46 days. The changes of pH on Dongchimi cooked with various source of water decreased in all samples during fermentation period, and then showed a slowly decrease after 12 days of fermentation. The total acidity of Dongchimi cooked with Cho Jung Carbonated Natural water was arrived slowly at best tasting condition 0.3~0.4 point compared with other conditions. So Dongchimi cooked with Cho Jung Carbonated Natural water was continued to the best tasting condition for end of fermentation. At early stage of fermentation, the changes of turbidity of Dongchimi used Cho Jung Carbonated Natural water showed highly as compared with other test condition for 12th days of fermentation. The maximum cutting force of chinese radish of Dongchimi showed the highest value among all at the 25th day of ripening and then decreased gradually. The maximum cutting force of chinese radish of Dongchimi used Cho Jung Carbonated Natural water was the highest compared with other conditions at 25th day of fermentation. The calcium content of Dongchimi juice used Cho Jung Carbonated Natural water was observed high at the early stage of fermentation and showed the highest value at 25th day of ripening. The calcium content of chinese radish and Dongchimi juice of Dongchimi cooked with water purifier was lower than that of Dongchimi cooked with Cho Jung Carbonated Natural water, and was higher than that of Dongchimi cooked with Distilled water at the early stage of fermentation. The magnesium content in all samples increased gradually from the early stage of fermentation. The microstructure showed disintegration appearance of middle lamella and cell wall during fermentation period.

배추절임시 염수농도와 침지온도 및 시간에 따른 특성 변화

심영현,안기정,유창희 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.2

오늘날 우리의 김치제조는 가정 내 소규모 제조보다는 산업화, 공장화 제품으로 변화되어 가는 추세이다. 현장에서 도움이 되면서도 질적으로 우수한 김치 제조를 위한 가장 기초라 할 수 있는 절임 공정은 무시 될 수 없는 부문이기에 본 실험에서도 배추 절임 시 가장 중요한 염 용액의 농도와 절임 시 온도변화 절임 시간을 달리해 절임 배추의 조직감에 대한 기초자료 확립에 목적을 두었다. 최적염도 2.8 도달점과 조직감을 살펴볼 때 10%염용액 25℃ 10시간째, 15%염용액 25℃ 6-8시간대에서 가장 빨리 도달했다. 조직감을 10-15 % 염용액에서 6-10 시간대에서 우수한 질감으로 나타났다. 결과적으로 온도가 올라갈수록 적정 염농도인 2.80에 도달하는 시간이 각 시료마다 다르고 조직감에서는 질긴 조직감보다는 신선하고 청량감을 줄 수 있는 조직감을 보이는 시료가 10% 염용액, 25%, 10시간째 15%, 25℃, 6-8시간째로 염농도 도달점, 조직감이 일치하므로 절임시간과 온도, 염용액의 염도를 보정함이 맛과 영양적으로 우수 할 뿐만 아니라 시간적, 경제적인 부문에서도 많은 경감효과를 가지고 올 수 있다고 본다. When Kimchi is cooked, it is very import to find an appropriate level for the salt content of the cabbage to makes the best tasting Kimchi. Therefore, in this article, attempts were made to find the best salted cabbage condition using difference salt solution concentration, temperatures and fermentation periods. In the experiments with the difference of the salt solutions, 10 and 15%, the salted cabbages were packed in polyethylene bags, and incubated at 10, 15. 20 and 25'c for 0, 2, 4, 6, 8, 10, 12, 14, 16 and 20 hrs. As a result, the best tasting Kimchi, in terms of texture characteristic, were found with storage times of 10 and 6-8 hrs, with salt solution concentrations of 10 and 15%, respectively, both of these at 25"C . The best conditions, in terms of the Kimchi taste characteristics, where 6-10 hrs, with the salt solution concentrations of 10 & 15%. With storage conditions of 10 hrs and a salt solution concentration of 10%, and 6-8 hrs and a salt solution concentration of 15%, both at 25"C, the texture characteristics were fresh, clear and cool. Also, the points of the appropriate salt content differ with temperature. Therefore, the appropriate conditions for the salting time, storage temperature and salt solution concentrations will make the best tasting, most nutritious Kimchi, in the least time and most economically.

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심영현,류선이 국제보건미용학회 2021 국제보건미용학회 학술컨퍼런스 Vol.2021 No.11