To utilize textured vegetable protein (TVP) instead of meat in kimchi stew, TVP of different sizes were added to kimchi stew under different cooking conditions. Canned Kimchi stew was prepared by adding processed TVP. Physicochemical quality characteristics and antioxidant activities of the broth, kimchi, and meat (or TVP) were measured. The pH and salinity did not show a significant difference between treatment groups in the broth or kimchi. However, the TVP treatment group showed higher pH and lower salinity than the control group. There was no significant difference in color between control group and TVP-treated groups. In terms of texture, the control group had the lowest hardness, gumminess, and chewiness, followed by TVP-1 and TVP-2 manufactured after pre-cooking, which showed lower hardness, gumminess, and chewiness. The smaller the size of the TVP, the lower the hardness, gumminess, and chewiness. Results of shear force were consistent with those of hardness. Contents of flavonoid and polyphenol compounds as antioxidant components did not increase or decrease with the addition of TVP. There were no significant differences in antioxidant activities among experimental groups.

To utilize textured vegetable protein (TVP) in food manufacturing, TVP was soaked in salt solutions of different concentrations. Physicochemical quality characteristics of TVP were then measured. When TVP was soaked in a salt solution, the pH tended to increase compared to the control. However, the pH decreased after 18 hours of soaking. The salinity of the control decreased slightly from the initial value depending on the soaking time. The group treated with salt solution showed higher salinity than the control. Water absorption capacity of the control increased as the soaking time increased. However, water absorption capacity of the group treated with salt solution decreased as the concentration of salt solution increased. Lightness of the group treated with salt solution showed less change than the control during soaking. The redness increased as the concentration of salt solution increased. The yellowness increased compared to the control during soaking. Hardness, gumminess, and chewiness of the control decreased during soaking in water. The group treated with salt solution showed significantly higher hardness, gumminess, and chewiness as the concentration of the salt solution increased. However, adhesiveness, elasticity, and cohesiveness generally did not show significant differences among samples.

본 연구는 문제중심학습(PBL) 수업을 2018년 2학기 ‘간호과정과 비판적사고’ 교과목에 적용한 후, 비판적 사고성향, 문제해결능력과 전문직 자아개념에 대한 효과를 규명하기 위하여 단일군 전⦁후 설계를 활용한 원시실험 연구이다. G도에 소재한 간호대학생 59명을 대상으로 자가보고식 설문을 실시하였다. 문제중심학습(PBL) 수업은 전통식 강의 8주, 문제중심학습(PBL) 수업 4주로 진행하였다. 자료분석은 SPSS/WIN 23.0 프로그램을 이용하였으며 일반적 특성은 빈도와 백분율, 두군 간에 차이는 평균, 표준편차, Paired t-test를 시행하였다. 연구결과, 간호대학생의 비판적 사고성향은 문제중심학습(PBL) 수업 전 (3.41±.40)보다 수업 후(3.71±.36)에 유의하게 증가하였다(t=4.39, p<.001). 문제해결능력은 문제중심학습(PBL) 수업 전(3.36±.38)보다 수업 후(3.70±.59)에 유의하게 증가하였다(t=3.97, p<.001). 전문직 자아 개념은 문제중심학습(PBL) 수업 전(2.92±.28)보다 수업 후(3.22±.50)에 유의하게 증가하였다(t=4.84, p<.001). 따라서 문제중심학습(PBL)을 간호교육에 더욱 확대하여 적용한다면 간호대학생이 갖추어야 할 핵심역량을 높이는데 효과적일 것이라고 사료된다.