감자의 가공제품 종류와 조리방법에 따른 Glycoalkaloid의 함량

김정애,小机信行,한재숙 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.1

The potato tubers of Solanum tuberosum L. contain potato glycoalkaloids(PGA), a class of naturally occurring toxicants. The primary constituents of this class of compounds in potatoes are α-chaconine and α-solanine. The purpose of this study was to examine the effects of various cooking methods on the PGA contents in the common Korean potato Irish Cobbler variety and those in commercially produced patato products consumed in Korea. After cooking, most potatoes showed big decreases in their PGA contents compared to the uncooked samples, with the exception of baked potatoes, which maintained 90.86% of their PGA contents. The PGA levels in boiled and blanched potatoes were reduced by 91.68 and 84.17%, respectively. However, the levels in samples boiled in 1% salted water were only reduced by 52.10%. Potatoes fried and sauteed in oil had their PGA contents reduced to 49.42 and 49.51% of their original levels. The reductions in the relative PGA contents by cooking method were in the order boiling〉blanching〉boiling with 1% NaCl〉steaming〉sauteing〉frying〉microwaving〉baking. The highest remaining PGA content of the potato products in Korea was in potato chips, at 69.57㎎/100g, but made with imported potatoes.

고학력 미혼 취업여성의 직무만족과 삶의 질

김정란,이수애 木浦大學校 福祉社會硏究所 1998 福祉社會硏究 Vol.2 No.-

김치에 대한 한국인과 일본인의 관능적 특성 비교

金榮子,李貞善,金京愛 全南大學校家政科學硏究所 1993 生活科學硏究 Vol.3 No.-

김치의 양념이 한국인과 일본인의 관능적 특성에 어떻게 영향을 미치는가를 알아보기 위해 주된 양념인 고추가루, 마늘, 생강, 파, 설탕 및 젓갈을 한 가지씩 빼고 제조한 김치를 10℃에서 10일간 숙성시키면서 숙성 기간별 (0, 5, 10일) 김치의 이화학적 성질과 관능 검사를 실시하였다. 염도는 1.63-2.38%이었으며 pH는 숙성이 진행되면서 5.48-5.92에서 4.24-4.63으로 감소하였으며, 적정 산도는 점차 증가하였다. pH는 고추가루 무첨가 김치와 파 무첨가 김치에서 숙성 5일까지 거의 변화가 없었으나 그 후 급격히 감소하였으며, 적정산도의 변화는 설탕 무첨가 김치와 마늘 무첨가 김치가 가장 완만하였다. 양념에 따른 김치의 관능적 특성은 제조일에는 대조군, 고추가루 무첨가 김치 및 마늘 무첨가 김치에서 한국인과 일본인 사이에 큰 차이를 보였으나 숙성 10일에는 고추가루 무첨가 김치와 제조일의 경우 마늘 무첨가 김치에서 차이를 보였다. 고추가루 무첨가 김치에서 한국인은 색과 매운맛, 종합적인 맛이 낮게 평가되었으나 숙성 10일에는 색에서만 낮았으며 마늘 무첨가 김치에서는 종합적인 맛이 한국인이 더 낮게 평가되었다. 숙성기간에 따른 김치에서는 양념에 관계없이 한국인은 숙성에 따른 신맛을 뚜렷이 구별하였으나 일본인은 신맛의 차이를 거의 구별하지 못했다. 양념과 숙성에 따른 김치에서 한국인은 고추가루 무첨가 김치를 가장 나쁘게 평가하고 있는 반면 일본인은 뚜렷한 차이를 보이지 않았다. It was investigated that the sensory properties of Korean and Japanese on each ingredients(red pepper, garlic, ginger, green onion, sugar or salted anchovies and shrimps) deleted Kimchis. Saltiness of Kimchis was 1.63-2.38% and pH of Kimchis was decreased from pH 5.48-5.92 to 4.24-4.63 during fermentation. The pH of red pepper deleted Kimchi and green onion deleted Kimchi was not changed on the fifth day, but it was suddenly decreased on the 10th day. Titratable acidity was gradually increased, it was slowly increased in sugar deleted Kimchi and garlic deleted Kimchi. The sensory properties of Korean and Japanese showed difference in control, red pepper deleted Kimchi and garlic deleted Kimchi on the preparation day, but it was difference in red pepper deleted Kimchi and garlic deleted Kimchi on the 10 fermentation day. It was lower evaluated that color, hot taste and overall eating quality in red pepper deleted Kimchi. Overall eating quality of Korean was lower than that of Japanese in garlic deleted Kimchi. During the whole fermentation period, Korean showed difference of sourness but Japanese didn't.

「부인필지」에 수록된 어ㆍ육류 조리법에 관한 문헌적 고찰

박미정,김기숙,최애진 중앙대학교 생활과학연구소 2000 생활과학논집 Vol.13 No.-

「Puinpilji」 is an old cooking book written in 1915. Although 「Puinpilji」 documents a variety of recipes, in this study primarily intends to examine recipes employing fish and meat; these dishes are often presented as always food. This study will try to lucidly categorize the kinds of fish and meat introduced in the first volume of 「Puinpilji」 according to their recipes in order to analyze them by comparison to the recipes of fish and meat documented in 「Eumsikdimibang」 and 「Siuijeonseo」 ; 「Emsikdimibang」 is the oldest cook book written in Hangul and 「Siuijeonseo」 is a great resource of traditional cookery at the end of Chosun dynasty. We classified the recipes into five categories: soup, stew, salted fish, sauce, and other cooking method. In general, the recipes introduced in 「Puinpilji」 were similar to those in 「Siuijeonseo」 since the two books were written without much disparity in timeline.

하루 콩단백질 25g 섭취를 위한 메뉴작성 및 영양성분 분석

한재숙,김정애,서봉순,이연정,서향순,조연숙,한경필,이신정,오옥희,우경자,조은자,구성자,김수진,李承彦,南出隆久 동아시아식생활학회 2002 동아시아식생활학회지 Vol.12 No.2

The purpose of this study was to develop menus for daily intake of 25g soybean protein and to analyse nutrients of these foods. Analytical values were compared to the theoretical one using the food composition table and recommended dietary allowances for Koreans (7th revision). The results are as follows. 1. Soybean curd residue stew, Soybean curd, Kimchi saute, and hard boiled soybean and lotus root were selected for the menu for January, of which the content of soy bean protein(SBP) was 33.1g, soybean stew, soybean curd and soybean sprout saute, and Italian deep fried soybean curd were for February, of which the content of SBP was 35.0g. The content of SBP in soybean paste soup with soybean curd, fried soybean curd and fried soybean curd roll, the menu for March, was 24.9g. That of April were soybean curd gratin with soymilk, soybean curd and ham with garlic dressing and the content of SBP was 26.3g. That of May were soybean porridge, soybean flour cake with honey (Dasik), soybean sprout soup and the content of SBP was 26.7g. That of June were soymilk, pan-fried soybean curd, steamed soybean curd with chicken and the content of SBP was 28.4g. That of July were noodle with soymilk, mapatofu, soybean curd salad and the content of SBP was 24.7g. That of August were soybean sprout with mustard dressing, Tossed green pepper with raw soybean flour, Tofu and Kimchi stew, soybean curd steak and the content of SBP was 26.2g. That of September were Chinese cabbage soup with raw soybean flour, sweet and sour tofu and the content of SBP was 23.2g. That of Oct. were Fermented soybean stew, soybean pan cake and the content of SBP was 24.3g. That of November were not-pressed soybean curd casserole, pan-fried mashed soybean curd with egg, stir frying deep-fried soybean curd with vegetables and the content of SBP was 22.4g. That of December were soybean curd and mushroom casserole, fried soybean curd and vegetables, hard boiled soybean curd and the content of SBP was 28.9g. 2. The ratio of the analytical value over theoretical value (A/B%) of one serving in kcal, carbohydrate, protein, fat, ash and dietary fiber were 57.7~107.7%, 42.9~131.9%, 79.2~118.3%, 54.5~100%, 40.7~80.8% and 42.1~113.2%, respectively. 3. The ratio of A/B% of one serving in Ca, K, Na, P and Fe were 44.1~93.6%, 59.0~153.1%, 53.1~117.7% 64.6%~138.8 and 33.8~77.3%, respectively. That in Fe was the lowest among minerals. 4. The ratio of analytical value over Korean R.D.A(A/C%) in Ca was relatively higher (22.0~85.9%) than that in kcal(18~63%). 5. The ratio of A/C% in Fe was 25.1~64.3% and lower than that in Ca and protein in general.

감자껍질을 첨가한 기능성 쿠키의 품질 특성

한재숙,김정애,한경필,김동석,소기신행,이갑랑 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.6

The purpose of this study was to investigate the quality characteristics of functional cookies made with potato peels (cortex layer) containing high amounts of glycoalkaloid. Cookies were processed by mixing ratios of 10, 15 and 20% potato peel relatively to flour. The spread ratio of the cookies was increased with increasing potato peel addition. Texture measurement for the cookies on substituting 10% of flour for potato peel showed a decreased hardness, but the cohesiveness and springiness were increased compared to the control and other ratios. The glycoalkaloid contents of the cookies on substituting 10, 15 and 20% of the flour forpotato peel were 6.27, 9.40 and 12.54mg, respectively, which according to the USAD guidelines are safe amounts for the human body, and also enough for making functional cookies. In the sensory evaluations, the cookies with 10% of the flour substituted for potato peel had the highest scores in flavor, taste, appearance and texture.

The KAAACI/KDA Evidence-Based Practice Guidelines for Chronic Spontaneous Urticaria in Korean Adults and Children: Part 1. Definition, Methodology and First-line Management

송우정,Mira Choi,Dong Hun Lee,Jae-Woo Kwon,Gun-Woo Kim,Myung Hwa Kim,Mi-Ae Kim,Min-Hye Kim,Byung-Keun Kim,Sujeong Kim,Joung Soo Kim,Jung Eun Kim,Ju Young Kim,Joo Hee Kim,Hyun Jung Kim,Hye One Kim,Hyo-Bin 대한천식알레르기학회 2020 Allergy, Asthma & Immunology Research Vol.12 No.4

Chronic spontaneous urticaria (CSU) is defined as the occurrence of spontaneous wheals, angioedema, or both for >6 weeks in the absence of specific causes. It is a common condition associated with substantial disease burden both for affected individuals and societies in many countries, including Korea. CSU frequently persists for several years and requires high-intensity treatment; therefore, patients experience deteriorations in quality of life and medication-associated complications. During the last decade, there have been major advances in the pharmacological treatment of CSU and there is an outstanding need for evidence-based guidelines that reflect clinical practice in Korea. The guidelines reported here represent a joint initiative of the Korean Academy of Asthma, Allergy and Clinical Immunology and the Korean Dermatological Association, and aim to provide evidence-based guidance for the management of CSU in Korean adults and children. In Part 1, disease definition, guideline scope and development methodology as well as evidence-based recommendations on the use of antihistamines and corticosteroids are summarized.

Sensory Evaluation of Kwamaegi Produced Using Different Treatments

Joung Ae Kim 계명대학교 자연과학연구소 2019 Quantitative Bio-Science Vol.38 No.1

Kwamaegi is a traditional Korean seafood dish made from the flesh of Pacific saury, Cololabis Saira. It is mostly produced in the Pohang area. As it is a recognized healthy food containing the omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), its rate of consumption is increasing every year. The purpose of this research was to conduct the sensory evaluation for Kwamaegi produced using four different processing methods and to examine the consumer satisfaction level for specific parts of Kwamaegi. A questionnaire survey was conducted among 30 ordinary citizens from the Pohang area. The results showed that Kwamaegi produced by drying on a bamboo blind was the most preferred dish. Overall, the body part of Kwamaegi was most preferred. Satisfaction analysis indicated that the significant factors which affected the satisfaction level were the processing method and the body part of Kwamaegi which was consumed. It also showed that our artificial drying method was appropriate. Thus, processing methods need to be consistently monitored and improved to increase the taste of Kwamaegi.

Quality Characteristics of Brown Rice Dasik Using Modified Potato Starch

Ae-Jung Kim,Kyung-Hee Joung,Myung-Ryun Han,Sang-Do Ha,Yu-Si Lee,Young-Ho Kim 한국식품영양학회 2009 한국식품영양학회 학술대회논문집(학술심포지움) Vol.2009 No.12

Development of Functional Yellow Layer Cake with Cuttlefish Ink

Ae-Jung Kim,Mi-Won Kim,Chung-Suk Yuh,Seung-Mee Shin,Kyung-Hee Joung 한국식품영양학회 2007 한국식품영양학회 학술대회논문집(학술심포지움) Vol.2007 No.06