• 한국식품영양과학회지
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• 제45권12호
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• pp.1816-1822
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• 2016

본 연구에서는 렌틸콩 분말 첨가에 따른 마들렌의 품질 특성을 분석하고자 밀가루 대비 렌틸콩 분말 0, 20, 40, 60%를 첨가한 마들렌을 제조하고 pH, 수분 함량, 비중, 굽기 손실률, 색도, 조직감, DPPH 라디칼 소거 활성, 관능특성을 평가하였다. 렌틸콩 분말 첨가 마들렌의 품질은 렌틸콩 분말 첨가량이 증가할수록 마들렌의 pH, 수분 함량 및 비중은 감소했지만, 굽기 손실률은 증가하는 결과를 나타내었다. 색도 측정 결과 마들렌의 crust와 crumb 모두 L값과 b값이 감소하고 a값이 증가하는 결과를 나타내었으며, 대조군에 비하여 유의적으로 현저한 차이를 나타내었다(P<0.05). 조직감 측정 결과 렌틸콩 분말 첨가량이 증가할수록 경도, 점착성은 증가했지만, 탄력성, 응집성, 씹힘성은 감소하는 결과를 나타내었다. DPPH 라디칼 소거 활성은 렌틸콩 분말 첨가량이 많아질수록 유의적으로 증가하였다(P<0.05). 관능검사 결과 모든 평가항목에서 렌틸콩 분말을 20% 첨가한 마들렌이 높은 점수를 받았다. 따라서 렌틸콩 분말 20%를 첨가하여 마들렌을 제조하면 마들렌의 관능적 품질을 최대한 유지하면서 기능성 식품으로 개발 가능성이 있는 것으로 생각된다.

• 한국생활과학회지
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• 제19권1호
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• pp.191-201
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• 2010

This study attempted to examine the application of retrograded starch (RS3) isolated from rice flour into Madeleine which is easy to make, supply enough energy and micro nutrients with adequate drinks, and prevent an adult disease. This could be a popular food to anyone regardless of age and gender who avoid rice and become high value-added, processed rice foods. For this, control Madeleine was made from wheat flour and an experimental one was made from 5 or 10% rice RS3 addition as well as wheat flour. Four different types of rice were produced from Premium Ho-Pyong Rice, that is, dry milled rice flour(RFD), soaked for 8 hours and milled, followed by air-dried rice flour(RFW), rice starch(RST), and retrograded rice starch or enzyme-resistant starch(RS3). The results found were as follows: Proximate compositions were decreased with soaking to make RFW, RST and RS3, compared to RFD. RS3 had the highest L, +a and ${\Delta}E$ with the lowest +b, changing it to a dark color, explaining the need for heat control during processing. At $80^{\circ}C$, the swelling power was shown in the order of RST>RFW>RFD>RS3 and the solubility of RS3 was the highest. There were significant differences in viscosities of peak, trough, cold, breakdown and total setback of all rice samples using RVA (p<0.001). Due to the pH of RS3, the Madeleine batter became acidic (p<.01) and expanded, resulting in more air cells and open texture. With an increasing RS3 level in Madeleine, several textural attributes among 'fresh' and 'stored at room temperature' Madeleine samples were significantly different by using Texture Analyzer. While the addition of RS3 in Madeleine did not significantly affect the sensory evaluation, indicating RS3 isolated from rice as a beneficial ingredient for processed rice products.

• 패션비즈니스
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• 제11권5호
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• pp.1-14
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• 2007

The purpose of this study is to study the movie costume and color image through the movie"Vertigo". Firstly, looking into the clothing style and the color image of the characters expressed in the movie, Scottie who had the physical limitation had phobia of height, and he was expressed with the gray color to show his lethargic feeling from his physical limitation. And, after the death of Madeleine, it expressed his sense of loss and depressed mind through the blue color. The comparison of green and red color that was used to link the two characters in Madeleine and her substitution, Judy, mystified her, and the image of dreamy Madeleine has been inscribed to Scottie. In addition, the green color expressed her unstable mind. The clothing expression of Judy is expressed with her unstable mind through the detailed clothing, unlike Madeleine. And, the black color expressed the false identity of her and the Madeleine image of his own for Scottie. The type of clothing is expressed in separates suit and overcoat that are representative ones in 1950s, and black dress with the square neckline and others expressed the silence on conspiracy of Gavin and the false identity of her. Secondly, the color image expressed in the background in the movie as a special space for Scottie and Madeleine. The blue color image for Scottie was shown to be as space for death and the green image for Madeleine as a fantasy.

• 한국식품영양과학회지
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• 제45권5호
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• pp.717-722
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• 2016

고품질의 안전한 농산물로서 유기농 인삼 잎을 첨가한 마들렌 제조 시 최적 첨가 비율을 결정하기 위하여 유기농 인삼잎을 밀가루 대신 0%, 1%, 3%, 5%, 7%의 비율로 첨가하여 유기농 인삼 잎이 마들렌의 품질에 미치는 영향을 검토하였다. 유기농 인삼 잎을 첨가한 마들렌의 pH와 수분은 대조군이 가장 높게 나타났으며, 첨가량이 증가할수록 감소하는 경향을 나타내었다. 반면 마들렌 반죽의 비중은 첨가량이 증가할수록 증가하여 유기농 인삼 잎이 첨가된 7%가 가장 높게 나타났지만, 굽기손실률은 유기농 인삼 잎의 첨가량이 증가할수록 대조군과의 유의차가 없었다. 마들렌 crust의 L, a, b 값은 유기농 인삼 잎의 첨가량이 증가할수록 감소하였고, crumb의 L값과 a값도 첨가량이 증가할수록 감소하였지만 b값은 유기농 인삼 잎의 첨가량이 증가할수록 증가하였다. 마들렌의 경도는 첨가량이 증가할수록 점차 증가하는 경향을 나타내었지만 점착성, 씹힘성, 검성과 응집성은 유기농 인삼 잎의 첨가량이 증가할수록 유의적으로 감소하는 경향을 나타내었다. 마들렌의 DPPH 라디칼 소거능을 평가한 결과 0%(24.79%), 1%(32.77%), 3%(50.49%), 5%(71.54%), 7%(73.87%)로 유의적으로 높아졌다. 마지막으로 유기농 인삼 잎을 첨가한 마들렌의 관능검사를 시행한 결과 건강한 이미지와 색에서는 3% 유기농 인삼 잎의 첨가군이 가장 높게 나타났으며, 촉촉한 정도, 부드러운 정도와 씹힘성에서는 첨가량이 증가할수록 유의적으로 감소하는 경향을 나타내었다. 향미와 전반적인 기호도는 대조군과 다른 첨가군보다 3% 유기농 인삼 잎을 첨가한 마들렌이 가장 높게 나타났다. 이상의 결과를 볼 때 3% 유기농 인삼 잎의 첨가가 가장 적합할 것으로 생각한다.

• 한국식품영양학회지
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• 제25권3호
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• pp.664-670
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• 2012

본 연구에서는 복숭아즙 첨가에 따른 마들렌의 품질 및 관능특성을 분석하고자 하였다. 복숭아즙 첨가 마들렌의 품질은 pH, 수분함량, 비용적, 굽기손실률, 색도 및 조직감을 분석하였고, 관능특성은 관능검사를 실시하였다. 먼저 복숭아즙의 첨가량이 증가할수록 pH, 비용적은 감소한 반면, 수분함량과 굽기손실률은 증가하는 경향을 나타내었다. 마들렌의 껍질 색상은 L값과 b값이 감소하고 a값이 증가하는 경향을 나타내었으며, 대조구에 비하여 유의적으로 현저한 차이를 나타내었다(p<0.05). 반면 속 색상은 대조구에 비하여 유의적인 변화가 적게 나타났다. 그리고 마들렌의 조직감에서는 복숭아즙 첨가량이 증가할수록 경도, 씹힘성, 검성과 응집성은 증가한 반면, 점착성은 감소하는 경향을 나타내었다. 또한 복숭아즙 첨가량에 따라 제조된 마들렌의 맛, 색, 풍미, 전체적인 선호도는 20% 복숭아즙 첨가 마들렌이 가장 높은 선호도를 나타내었다. 따라서 본 연구에서는 복숭아즙 첨가에 따른 마들렌의 품질과 관능적 특성이 증가함을 확인하였으며, 마들렌은 복숭아를 이용한 가공방법으로 적용 가능함을 제시하였다고 생각된다.

• 한국수산과학회지
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• 제49권3호
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• pp.277-284
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• 2016

In this study, we investigated the quality characteristics of madeleine combined with lyophilized red snow crab Chionoecetes japonicus leg-meat powder (CM). The madeleine was prepared by the addition of wheat flour containing 0, 1, 5, 10, 15 and 20% concentrations of CM. Moisture content, pH, and baking loss rate did not differ significantly among groups. Light coloration significantly decreased in a dose-dependent manner, while red and yellow coloration significantly increased. Hardness, chewiness and gumminess significantly increased in a dose-dependent manner, while cohesiveness, springiness and adhesiveness did not differ from CON (madeleine containing 0% CM). In terms of sensory characteristics, appearance and color did not differ compared to CON, while taste, flavor and overall preference increased in a dose-dependent manner, with CM10 having the highest score among the groups. The present study assesses the potential of this improved formula as a convenience food.

• 복식문화연구
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• 제19권6호
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• pp.1193-1204
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• 2011

As designs that simulate man's five wits are important, all five senses used are complex. Tactil value by Bernard Berenson means that the object in fine art makes the spectator feel like his or her finger is touching something, although the spectator is distant from the art piece. Especially as costumes have a relationship with the flexible skin and moving body, tactile modality and tactile value is more important. In order to analyze how Madeleine Vionnet realized a new femininity through the application of the principal of tactile value to dress design and in order to define tactile value in the field of fashion, this study examines the theory of tactile value, sculpture, painting, contemporary art, and product design as well as the design of Madeleine Vionnet from 1925 to 1937 because she was in the fashion business enlarging dress shops in New york during this period. The shape of Madeleine Vionnet's dresses made the concealed body alive through organic curves pressed against the body from cuts and dissections based on the anatomy of a supple body with curves and movement. In the garments, soft physical characteristics or the glossy touch of silk or pile textile imitated smooth skin while colors similar to a woman's eye, hair, and skin color continue the impression of the dress extending to the body through these design elements, Madeleine Vionnet's dresses reinforce the will to touch female body hidden under the dress by tactile values, not by the body's modification or visual exposure.

• 패션비즈니스
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• 제14권2호
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• pp.73-80
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• 2010

This research examined the design characteristics of Madeleine Vionnet, a female fashion designer who left an enormous legacy and made a great contribution to the high added-value fashion industry. Her techniques can be dividing in to three types: the bias cutting, the design by geometrical methods, and the classical style of ancient Greek clothing. This research also intended to study the design cases in which Vionnet's drapery images are applied to modern fashion, mainly the haute couture works that have appeared at Dior collections since 2000. In terms of the characteristics of Madeleine Vionnet's design, First, she produced the best achievement in dress and ornament history by developing a new technique called bias cutting. Second, her work was groundbreaking because it changed the previously planar approach to the female body into a solid conception by cutting and connecting geometrical pieces in the form of quadrangle, triangle, and a quarter-circle. As a result, her works depicted feminine beauty to the fullest extent through the combination of the human body, excellent materials, and the most sophisticated technology and personal skill. Third, her approach was a classical style tinged with the Greek costume image. With this style, which was born by reinterpreting the key tone of the Greek epoch in a modern way, and transcending and even changing tradition, she created a form of beauty that only she could.

• 한국식품영양학회지
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• 제35권4호
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• pp.231-238
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• 2022

As cholesterol intake increases, the prevalence of hypercholesterolemia is also increasing. With increasing food selection considering health, consumption of functional foods that can help health is also expected to increase. Ginger is rich in minerals (such as potassium and magnesium) and antioxidants. Antioxidants have been shown to be effective in lowering blood cholesterol levels. Therefore, we would like to produce madeleines helpful for hypercholesterolemia by adding ginger syrup to madeleines recently consumed as desserts. In this study, the quality and characteristics were analyzed after making madeleine by adding ginger syrup at 0%, 5%, 10%, 15%, and 20%. Baking loss was significantly reduced as the addition amount increased (p<0.001). The pH value decreased as the addition amount increased except for the 5% added group (p<0.001). The b value of the chromaticity showed a significant increase from the 5% addition group (p<0.001). Regarding textures, hardness (p=0.006), gumminess (p=0.001), and chewiness (p=0.001) all decreased as the addition amount increased. Regarding antioxidant activity, polyphenol, DPPH, and ABTS values were significantly increased as addition amount increased (p<0.001). Consequently, Madeleine using ginger syrup rich in antioxidants is expected to help health.

• 패션비즈니스
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• 제11권1호
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• pp.26-37
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• 2007

Madeleine Vionnet(1876$\sim$1975, France),the most prominent figure of the 20th century draping, started her apprentice in France in 1888 and expressed feminity of adult products through her various works until she closed the house in 1940. The feminine designs of the adult style appeared in 1930s, whose characteristics were silhouette and details that emphasize the body, and bias designs. Not only Vionnet, but also Chanel and Schiaparelli were the representative female designers at that time. The preliminary researches of Vionnet designs were mostly focused on her cutting methods. This paper purports to examine Vionnet's bias cutting method, to compare Vionnet with female designers of Chanel and Schiaparelli who led the mode of 1930s with feminine designs for the adult products in that period, and then to attempt creative designs by use of bias cutting.