[특집 : 식품 신소재의 최근 동향] 천연 식용색소의 연구동향

윤혜현(Hye-Hyun Yoon),김미숙(Mee-Sook Kim) 한국식품영양과학회 1999 식품산업과 영양 Vol.4 No.2

연구논문 : 아라비카 생두 등급에 따른 에스프레소 커피의 관능적 특성

윤혜현 ( Hye Hyun Yoon ),최유미 ( Yoo Mei Choi ) 한국식품조리과학회 2010 한국식품조리과학회지 Vol.26 No.3

산사 첨가량을 달리한 산사편의 품질특성

윤혜현(Hye Hyun Yoon),신수정(Soo Jung Shin) 한국조리학회 2011 한국조리학회지 Vol.17 No.3

This study analyzed the quality characteristics of the Sansapyun products, which were manufactured by mixing with 0, 5, 10, 20, and 30% of Crataegi fructus concentrate and 9% of mung bean starch. The moisture content and pH in Sansapyun decreased significantly(p<0.001) as the concentration of Crataegi fructus concentrate increased. Sweetness increased as the amount of Crataegi fructus concentrate increased in both Before/After cases. As for the L value of the color characteristics of Sansapyun, it turned out that the control group, which had 0% of Crataegi fructus concentrate, was higher. Meanwhile, the a and b values were the strongest with 30% of Crataegi fructus concentrate. As the concentration increased, the hardness, springiness, chewiness, gumminess, cohesiveness all decreased significantly(p<0.001), while adhesiveness became higher as the concentration increased. The preference test showed that the increase of the concentration resulted in the increase of red color, fruity flavor, sour flavor, Chinese (herb) medicine flavor, sour taste, sweetness, Chinese (herb) medicine taste, stickiness, and aftertaste. However, the sleekness, transparency, hardness and springiness decreased as the concentration increased. The survey on the preference showed that the preferences for flavor, taste and overall preference were the highest at the 10% sample group, but the preferences for color and texture were the highest at the 20% sample group.

계절별 배추 절임염수의 특성변화

윤혜현(Hye-Hyun Yoon),김동만(Dong-Man Kim) 한국식품영양과학회 2000 한국식품영양과학회지 Vol.29 No.1

배추의 생산시기별(월동배추, 봄배추, 고랭지배추)로 절임공정에서 발생하는 절임염수의 특성변화를 조사하였다. 말기염수의 가용성 고형물 함량은 초기염수의 87~90%의 함량을 보였는데, 봄배추에서 가장 높았고 월동배추에서 낮아 배추간에 다소 차이가 있었다. pH는 초기염수의 8.40~8.63에서 말기염수의 pH 6.03~6.24로 배추간에 차이없이 감소하였다. 말기염수의 염도는 초기염수 (14.0~16.1%)보다 1.4~2.1% 감소한 14.0~12.4%로서 방류전에 희석처리하거나 재활용하는 것이 필요하였다. 월동배추, 봄배추, 고랭지배추의 말기염수의 COD는 39.6 ppm, 52.1 ppm, 37.7 ppm으로, 초기염수에 비해 증가하였고 수질을 고려할 때 그대로 방류할 수 없는 수준임을 보여주었다. 미생물 총균수를 측정한 결과 초기염수보다 말기염수에서 총생균수가 10배 정도 증가하였다. Major characteristics of brines produced from the salting process were compared among winter, spring, and summer (highland) Chinese cabbages. The soluble-solids contents of final brine were decreased to 87~90% of initial brine during salting process, and showed 16.3, 15.8, and 14.4°Brix for winter, spring, and highland Chinese cabbages, respectively. The pHs showed similar changes during salting process from pH 8.40~8.63 for initial to pH 6.03~6.24 for final. The high salting (12.4~14%) of final brine needs dilution or reuse treatment before discard. The COD of final brine were increased to 39.6 ppm, 52.1 ppm, 37.7 ppm, respectively. During salting total microbial counts of final brine were increased ten times from those of the initial brines for all samples.

열처리 대두로 재배한 콩나물 특성

윤혜현(Hye-Hyun Yoon),신민자(Min-Ja Shin),김동만(Dong-Man Kim) 한국식품영양과학회 2002 한국식품영양과학회지 Vol.31 No.6

콩 종자에 가해진 열충격이 콩나물의 품질에 어떠한 영향을 미치는지 살펴보기 위하여 콩에 다양한 열처리를 한 후 콩나물을 재배하면서 콩나물의 생장특성과 부패 및 관능적 특성을 조사하였다. 콩나물의 중량, 배축과 자엽의 길이와 두께를 재배기간동안 측정한 결과 40℃에서 60분과 120분 동안 열처리한 시료의 생장이 대조군보다 높거나 비슷한 생장을 하였다. 부패율은 열처리한 시료들이 대조군보다 높은 값을 나타내었는데, 예외적으로 40℃/60분 시료는 낮은 값을 나타내었고, 총균수의 결과에서도 40℃에서 60분 동안 열처리한 시료는 대조군보다 약간 낮은 미생물 수를 나타내었다. 콩나물 자엽의 색은 열처리함에 따라 밝아져서 대조군이 가장 높은 황색도를 나타내었다. 비타민 C 함량도 열처리에 의해 모두 증가하였다. 관능검사 결과 열처리에 의해 비린 냄새와 쓴맛이 약해지고 고소한 맛이 증가하는 것을 확인하였고, 40℃/60분 처리한 시료가 외관과 전체적인 수용도에서 가장 좋은 평가를 받아 열처리하지 않은 대조군에 비해 유의적인 차이를 나타내었다. The effect of heat-shock treatment of soybean on the quality characteristics of soybean sprouts was investigated. Six groups of soybeans were heat-treated in 35, 40, 45℃ for 60 and 120 min, respectively and then cultivated by a standard method to measure growth parameters, rot ratio, color, vitamin C content, and sensory characteristics. Soybean sprouts of 40℃/120 min treatment showed the higher weight, while 40℃/60 min sample showed thicker hypocotyl and longer cotyledon than the control. In both rot ratio and viable cell count, the lowest values were obtained in soybean sprouts of control and also in 40℃/60 min treated samples, while other heat-treated samples showed higher rot ratio and cell counts than the control. Heat treatment of soybean increased the lightness and decreased the yellowness of cotyledon of sprouts. Vitamin C contents of sprouts were increased by heat treatment. Sensory test showed that the heat treatment reduced beany odor and bitter taste but enhanced the nutty taste. Soybean sprouts of 40℃/60 min resulted in significantly higher scores in overall appearance and palatability than other samples.

조리전공 고등학생들의 인지된 교육서비스가 학교만족도와 추천의도에 미치는 영향

윤혜현(Hye Hyun Yoon),송민경(Min Kyung Song),정희선(Hee Sun Jung) 한국조리학회 2011 한국조리학회지 Vol.17 No.4

The purpose of this study is to understand the influence of perceived educational services among the high school students majoring in culinary arts on school satisfaction and recommendation intention. A self-administrated questionnaire was completed by 282 subjects, and frequency, factor, reliability, regression analyses with SPSS 12.0 were conducted on the data. The main results were as follows. According to the multiple regression analysis, the educational services had some significant effects on school satisfaction, ``Specialized subjects service`` and ``Facilities service`` in the educational service factors had significant positive(+) influence on school satisfaction. The influence of the school satisfaction on the school recommendation intention showed that school recommendation intention increased when the students were satisfied with their school activities. Limitations and future research directions were also discussed.

한국산 유색미의 Anthocyanin 색소 동정

윤혜현(Hye Hyun Yoon),백영숙(Young Sook Paik),김준범(Jun Beom Kim),한태룡(Tae Ryong Hahn) 한국응용생명화학회 1995 Applied Biological Chemistry (Appl Biol Chem) Vol.38 No.6

Anthocyanins in Korean pigmented rice(Oryza sativa var. Suwon 415) were analyzed to develop value-added natural pigment from rice. The pigment extracted with 1% HCl in methanol was determined as anthocyanins by characteristic absorption spectra in UV-visible ranges showing maximum absorbance at 280 ㎚ and 530 ㎚. Two aglycones from acid-hydrolyzed anthocyanins were identified as cyanidin and malvidin by their R_f values in several developing solvents, spectral properties, and ¹H-NMR analysis. Sugar moiety was determined as monoglucose by paper chromatography. The main anthocyanins in Korean pigmented rice were tentatively identified as cyanidin-3-glucoside and malvidin-3-glucoside.

특급 호텔의 고용환경 변화 요인이 조리사의 직무 불안정성과 경력 몰입 인식에 미치는 영향에 관한 연구

윤혜현(Hye Hyun Yoon),곽다영(Da Young Gwak),박정환(Jeong Hwan Park) 한국조리학회 2011 한국조리학회지 Vol.17 No.3

The purpose of this study is to explore the influence of the changed employment environment in full-time cooks at deluxe hotels on job insecurity and career commitment. Based on total 389 hotel cooks obtained from an empirical research, this study reviewed the reliability and fitness of a research model and verified total 2 hypotheses with the Amos program. The hypothesized relationships of the model were tested using a structural equation model(SEM). The SEM results show that layoff(β=0.326), an organization structure(β=0.237), irregular workers(β=0.200) among changed employment environment have a significantly positive effect on job insecurity. Also, job insecurity has a significantly positive effect on career commitment. Accordingly, the changed employment environment in workers at deluxe hotels causes job insecurity, making them try harder to stay in an organization. Therefore, motivation is needed for employees` career commitment because the better job insecurity is managed, the more career commitment they have.

홍화 황색소를 이용한 모델음료의 특성

윤혜현(Hye Hyun Yoon),정미옥(Mi Ok Jung),조일경(Il Kyung Cho),추수진(Soo Jin Choo) 충남대학교 생활과학연구소 1999 忠南生活科學硏究誌 Vol.12 No.-

호텔 직원의 경력개발이 개인직무적합성 및 직무만족도에 미치는 영향에 관한 연구

윤혜현(Hye Hyun Yoon),정효선(Hyo Sun Jung) 한국조리학회 2011 한국조리학회지 Vol.17 No.4

The purpose of this study is to understand the influence of employees` career development in the hotel industry on person-job fit and job satisfaction. Based on total 353 employees obtained from empirical research, this study reviews the reliability and fitness of the research model and verifies a total of 3 hypotheses using the AMOS program. The hypothesized relationships in the model test are also analyzed using a structural equation model(SEM). The proposed model provided an adequate fit to the data, χ 2=563.417(p<0.001), df=236, CMIN/DF=2.387, RMR=.070, GFI=.881, AGFI=.848, NFI=.921, CFI=.952, RMSEA=.065. The SEM results show that employees` career management (β=.138), career plan (β=.284), and career identity (β=.437) among employees` career development plans have significant positive effects on person-job fit. Also, employees` career management (β=.238) and employees` person-job fit (β=.637) have significant positive effects on job satisfaction. Limitations and future research directions are also discussed.