• 한국조리학회지
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• 제18권1호
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• pp.40-53
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• 2012

$90^{\circ}C$의 물, 0.5% NaCl 용액, 1.0% Nacl 용액, $400^{\circ}C$ 과열수증기 등을 사용하여 가열 조리한 오이, 애호박, 당근, 무, 양파 등의 채소류의 품질변화를 살펴보았다. 가열에 의한 채소류의 pH는 증가하는 경향을 보였다. 가열조리한 채소류의 색 변화를 Hunter 색차계를 사용하여 L값(밝기), a값(적색도), b값(황색도)을 측정한 결과 $400^{\circ}C$ 과열수증기로 30초간 처리한 채소류의 색변화가 $90^{\circ}C$의 물, 0.5% NaCl 용액, 1.0% Nacl 용액에서 처리한 것보다 L값(밝기), a값(적색도), b값(황색도)등의 변화가 적어 변색이 적게 일어난 결과를 나타내었다. 채소류에 존재하는 오염 미생물은 $400^{\circ}C$ 과열수증기로 30초간 처리한 채소류에서 매우 효과적으로 생육이 억제되었다. 가열조리에 의한 비타민C의 함량 변화는 조리방법과 채소류의 종류에 따라 비타민C 잔존율에 차이가 있었다. 고온의 과열수증기를 이용한 단시간 조리법은 $900^{\circ}C$의 물, 0.5% NaCl 용액, 1.0% NaCl 용액 등에서 처리한 일반 가열조리법에 비하여 pH, 색, 세포연화, 비타민C 감소율 등의 변화가 적게 나타났다. 본 논문의 연구 자료는 앞으로 진행될 가정 대용식(HMR, Home Meal Replacement)의 개발에 이용될 것이다.

• 한국약용작물학회지
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• 제26권5호
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• pp.354-361
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• 2018

Background: This study was conducted to investigate the growth characteristics, root yield and curcuminoid content of turmeric (Curcuma longa L.), cultivated using mother seed rhizomes (MR) and finger seed rhizome (FR) of different sizes. MR are attached to the stem, and FR are connected to the MR, and are used as a general seed rhizome. Methods and Results: Seed rhizomes of different types and sizes were used: large, medium and small for FR, and large, half-sized, and small for MR. These were assigned to the experimental groups and cultivated under greenhouse conditions. The growth characteristics, root yield, and curcuminoid content did not show clear difference between MR and FR, but suggest that the larger seed rhizomes (above 30 g) could have higher root yields. On average, harvested mother rhizomes (HMR) contained more curcuminoid than harvested finger rhizomes (HFR), while the yield of HFR was higher than that of HMR. The higher weight of harvested roots correlated significantly with elevated curcuminoid content. Conclusions: The two seed rhizomes, MR and FR, did not differ in root yield and curcuminoid contents, but larger seed rhizomes may produce better root yields. This suggest that the optimum seed rhizome is larger FR, to produce higher yields and quality in turmeric root production.

• 한국식품영양학회지
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• 제32권4호
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• pp.342-348
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• 2019

The objective of this study was to investigate the changes in flavor components of cheonggugjang prepared with hazelnut. Amino nitrogen content in cheonggukjang was significantly lower in the 30~40% hazelnut group compared to the control group. The volatile basic nitrogen of hazelnut added cheongkukjang showed a similar pattern to that of amino nitrogen. The number of B. subtilis was slightly increased in relation to the amount of hazelnut added, but there was no significant difference. The content of glucose increased proportionally with increasing hazelnut. Total amino acid content decreased with increasing hazelnut. The ratio of glutamic acid to total free amino acids increased with increasing hazelnut. Oleic acid content increased proportionally with increasing hazelnut, while linoleic acid content decreased. In conclusion, the addition of hazelnut may contribute to the quality diversification of cheonggukjang by changing the taste and flavor while maintaining the amino nitrogen content of cheonggukjang.

• 수산경영론집
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• 제54권1호
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• pp.051-069
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• 2023

This study analyzed the determinants that affect the purchase of ready-to-cook seafood products using the "Consumer Attitude Survey on Processed Foods" from 2018 to 2021. Dietary lifestyle, food awareness and preference survey questions were categorized, and factors affecting the purchase probability of ready-to-cook seafood were identified through a binomial logit model. The main research findings are as follows. First, consumers had higher preference for quality, safety, and new taste factors than health and price factors when purchasing HMR (Home Meal Replacement). Second, through binomial logit model analysis, the probability of purchasing ready-to-cook seafood products was low in the group pursuing taste and economy. On the other hand, the purchase probability was high in the group seeking convenience. Third, the purchase probability of ready-to-cook seafood products was higher in households with two or more persons than in single-person households. These results suggest that differentiated product development and marketing strategies should be needed for each consumer groups in the seafood convenience food market.

• Nutrition Research and Practice
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• 제8권5호
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• pp.564-570
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• 2014

BACKGROUND/OBJECTIVES: Although the issues of singles' dietary style and quality of life are becoming important due to the increasing number of singles with economic power, little research has been conducted to date on singles' use of convenience food and quality of life in relation to their dietary style. Thus, the present study intends to provide basic data to improve the quality of life by determining the current status of the use of convenience food and explicating its relationship with quality of life through analyzing the dietary lifestyles of the singles. SUBJECTS/METHODS: The targets of this study were singles, identified as adults between the ages of 25 and 54, living alone, either legally or in actuality having no partner. A statistical analysis of 208 surveys from Seoul, respectively, was conducted using SPSS12.0 for Windows and SEM using AMOS 5.0 statistics package. RESULTS: The convenience-oriented was shown to have a significant positive effect on convenience food satisfaction. HMR satisfaction was found to have a significant effect on positive psychological satisfaction and the convenience-oriented was found to have a significant negative effect on all aspects of quality of life satisfaction. CONCLUSIONS: There must be persistent development of food industries considering the distinctive characteristics of the lives of singles in order to satisfy their needs and improve the quality of their lives.

• 한국식품영양학회지
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• 제33권6호
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• pp.639-644
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• 2020

The purpose of this study was to investigate the quality characteristics of frankfurter sausage made with venison. The crude protein content of sausage showed a significant increase pattern in the proportion to the addition of the venison. The crude fat content showed a decrease pattern. The saturated fatty acid significantly increased in proportion to the content of the venison. The monounsaturated fatty acids and the polyunsaturated fatty acids decreased with increasing the venison content. The content of the free amino acids increased in proportion to the amount of the venison added. The amino acid content of the pork sausage was in the order of Alanine > glycine > glutamic acid, and was similar in the sausages made from venison. The essential amino acids were 36.4% in FSV, higher than 34.0% in the pork sausages. In the sensory test, it was confirmed that the texture, taste, and overall acceptability increased with the addition of the venison. Because the sausages made from the venison were superior to the pork sausages in all of the measured sensory characteristics, it is considered that industrialization is sufficiently feasible.

• 한국식품저장유통학회지
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• 제30권6호
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• pp.991-998
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• 2023

본 연구에서는 아로니아의 활용성 확대와 기능성 연구의 일환으로 아로니아 와인으로 초산발효를 진행하여 항산화 활성을 확인하였다. 아로니아 와인의 초기 알코올 함량을 달리하여 30℃에서 30일 동안 초산발효를 진행한 결과, 초기 알코올 함량을 6%로 조절하는 것이 4.1%의 초산을 생성하여 가장 적합하였다. 이후 6%로 초기 알코올 함량을 조정하여 초산발효를 진행한 결과, 총폴리페놀함량은 초산발효가 진행됨에 따라 감소하였으며, 대조구인 현미식초보다는 높았으나 포도식초의 보다는 함량이 낮은 것을 확인되었다. 플라보노이드와 탄닌 함량은 초산발효가 진행됨에 따라 감소하는 패턴을 보였으나, 대조구인 현미식초와 포도식초보다 높은 것으로 나타났다. DPPH radical 소거활성은 발효의 진행과 관계없이 모든 시험구에서 95.7% 이상으로 높게 나타났다. 본 연구결과를 바탕으로 아로니아 식초를 제조할 경우 항산화 활성이 우수한 식초의 제품 개발이 가능할 것으로 사료된다.

• 한양메디칼리뷰
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• 제33권1호
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• pp.27-32
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• 2013

Inflammatory bowel diseases(IBD), including Crohn's disease and ulcerative colitis, are chronic inflammatory states of the intestinal tract. While the exact mechanisms inducing chronic inflammation are still unclear, it is hypothesized that the inflammation is caused in part by an inappropriate immune response to the intestinal microflora. Although inflammatory diseases are not directly linked to patient survival, symptoms of these diseases significantly decrease quality of life. The incidence rate is higher in western people than eastern people, but the incidence rate of IBD in eastern people, including Korean, is increasing. Recently, it has been reported that IL-17 is an important factor that appears to be involved in IBD induction and progression. This report reviews many recent papers reporting the relationship between IBD and IL-17, which may provide an understanding leading to new means of prevention and treatment for IBD.

• 한국축산식품학회지
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• 제35권4호
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• pp.441-448
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• 2015

Blanching beef for use in home meal replacements (HMR) is an important process that determines the final quality of the beef after the cooking process. Thermal pretreatment also minimizes the change in quality during the main cooking process or storage. In this study, beef samples were washed and sliced, then treated by immersion in boiling water (1-10 min), steaming (1-10 min), or pan-frying in oil (30-240 s). The color after each thermal treatment showed higher L* and b* values and lower a* values compared with the raw beef, except for the pan-frying thermal treatment. The total color difference (∆E) and pH value were significantly increased by panfrying (p<0.05). There was no significant difference in the shear force of the beef samples, except for the sample pan-fried for 210 s. The nutritional content of beef was measured as the moisture, protein, fat, and ash contents, which were 69.96, 16.64, 3.49, and 1.13%, respectively, in raw beef. After thermal treatment, the crude protein and fat contents were increased, whereas the moisture and ash contents decreased. The mineral content, including Na, Mg, Fe, and Ca was highest after pan-frying. The heat treatment decreased microorganisms in all the samples. The total bacteria count in raw beef was 4.5-4.7 Log CFU/g, whereas the bacteria count decreased to 2.2-2.8 Log CFU/g after blanching. Thermophilic bacteria, coliform, mold, and yeast not detected in any thermally treated sample.

• 한국산학기술학회논문지
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• 제10권5호
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• pp.1126-1132
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• 2009

본 연구는 가정간호사의 표준간호중재를 개발하여 이를 근거로 각각의 진단과 연결된 중재를 분류하고 프로토콜을 전산화하여 사용함으로써 의료기관간, 또한 의료인간의 격차를 없애고 서비스의 질 개선에 도움을 주고자 시행하였다. 연구방법은 크게 가정간호 표준중재 개발과정과 개발된 가정간호 표준중재 프로토콜을 전산화하는 과정으로 나누었는데, 가정간호 표준중재를 개발하기 위하여 먼저, 국내외 가정간호사의 직무분석, 대상자 사정 프로토콜 개발, 대상자 진단 프로토콜 개발, 대상자 중재 프로토콜 개발의 4가지 연구내용으로 구성하였다. 개발된 가정간호 표준 중재 프로토콜을 전산화하는 과정으로, 크게 가정간호 정보시스템을 위한 전략수립과 가정간호 정보시스템의 분석, 설계, 운영 및 평가 등의 4개 연구내용으로 구성하였다. 개발된 프로그램은 P시에서 가정간호사업 실시 기관에 근무하는 가정간호사를 대상으로, 가정간호 정보시스템 매뉴얼을 사용하여 직접 시범, 교육하였다. 따라서 본 연구에서는 표준 가정간호중재에 속하는 구성요소를 가정간호정보조사지, 가정간호경과기록지, 가정간호경과요약서, 가정간호종결 요약서 양식에 포함될 수 있도록 개발하였으며, 표준 가정간호중재가 개발됨으로써 가정간호사업부서 간의 정보교환이 용이하고 기록의 누락 및 중복을 막을 수 있으며 EMR, HMR 개발시 병원용어의 표준화에 기여할 수 있을 것이다.