Study on University Students' Consumption Pattern and Preference of Korean Rice Cake 수도권 대학생들의 떡의 이용실태 및 기호도조사
이진실 Jin Sil Lee
14(2) 133-139, 1998
Title
Study on University Students' Consumption Pattern and Preference of Korean Rice Cake 수도권 대학생들의 떡의 이용실태 및 기호도조사
이진실 Jin Sil Lee
DOI:
Abstract
The aim of this study was to assess University students` consumption pattern of Korean rice cakes and to analyze the preference of Korean rice cakes by their demographic backgrounds. The results of this study will be useful information for systematic development and wide distribution of Korean rice cake as a traditional Korean food. A self completed survey of 392 University students in Seoul was undertaken and detailed information was collected. The survey questionnaire consisted of three parts including demographic backgrounds, student`s consumption pattern and preference of Korean rice cakes by type. Approximately half of the students were male (52.6%) with the average age of 21.1 years old. Most of the respondents (92.3%) were from nuclear families. The consumption frequency rate showed that 38.8% students had Korean rice cake once or twice a month followed by once a week (29.8%), once per six months (21.7%), and once per two months (8.2%). Ingeolmi received the highest preference score (4.15), whereas Duteopteok had the lowest score (0.18). The correlation coefficient for paired samples between students` preference of Korean rice cake and their knowledge of them was 0.827, showing statistically strong positive correlation between them.
Key Words
Development of Buckwheat Bread ; 1 . Effects of Vital Wheat Gluten and Water - Soluble Gums on Dough Rheological Properties 메밀빵 제조 ; 1 . 활성 글루텐과 수용성 gum 물질 첨가가 메밀혼합분 반죽 물성에 미치는 효과
정지영 , 김창순 Ji Young Chung , Chang Soon Kim
14(2) 140-147, 1998
Title
Development of Buckwheat Bread ; 1 . Effects of Vital Wheat Gluten and Water - Soluble Gums on Dough Rheological Properties 메밀빵 제조 ; 1 . 활성 글루텐과 수용성 gum 물질 첨가가 메밀혼합분 반죽 물성에 미치는 효과
정지영 , 김창순 Ji Young Chung , Chang Soon Kim
DOI:
Abstract
The rheological properties of dough made from composite flour containing 30% of buckwheat flour with 80% of extraction rate and 70% of wheat flour, with addition of vital wheat gluten and/or gums, were studied for the development of buckwheat bread. From the farinograph data, water absorption, development time, and stability of the dough decreased as the amount of buckwheat flour increased. However, the addition of gluten increased the water absorption and development time but decreased the weakness of the dough. The use of xanthan gum showed a stability-increasing effect. From the extensograph data, extension and strength of the dough decreased with increasing amount of buckwheat flour, but resistance to extension increased. The addition of gluten increased the extension and strength of the dough, but decreased the resistance to extension. Guar and xanthan gum added at 0.2% level had little effect on extensograph data of the dough. Overall, addition of, vital wheat gluten improved the properties of buckwheat bread dough better than water-soluble gums.
Key Words
Study of the Korean Americans Housewives' Knowledge of Korean Festival Foods 재미 한인 주부들의 한국 명절음식에 대한 인식
심영자 , 김정선 Young Ja Sim , Jeong Seon Kim
14(2) 148-158, 1998
Title
Study of the Korean Americans Housewives' Knowledge of Korean Festival Foods 재미 한인 주부들의 한국 명절음식에 대한 인식
심영자 , 김정선 Young Ja Sim , Jeong Seon Kim
DOI:
Abstract
This study was to investigate the knowledge of Korean festival foods and the acculturation of American main traditional occasions among Korean American housewives residing in the New York and New Jersey area. Out of 400 questionnaires, the 271 respondents were taken. Of the respondents, 77.1% demonstrated the interest in Korean festival foods. The most important Korean festivals were Chusuk (52.0%), Sulnal(46.9%) and Daeborum (1.1%). In order to make the Korean festival foods to be international foods, the most vital factor was taste and flavor (39.5%), cooking method (34.7%), preservation (10.3%), sanitation (8.1%) and nutrition (7.4%). American Thanskgiving Day was the most important occasion among the Korean American housewives. The factors that keep the American traditional occasions were related to whether the respondents had an occupation or the length of stay in the U.S.A. But in case of Korean festival foods, the factors cannot be applied. On the contrary, they do still keep the tradition and the interest of Korean festival foods in U.S.A. As a result of that, the Korean festival foods in the U.S.A. are systemized for the preservation and popularization for the coming Korean generation.
Key Words
Cooking Behavior for the Reduction of Food Wastes 음식물 쓰레기 감량을 위한 조리행동에 관한 연구
김동희 Dong Hee Kim
14(2) 159-167, 1998
Title
Cooking Behavior for the Reduction of Food Wastes 음식물 쓰레기 감량을 위한 조리행동에 관한 연구
김동희 Dong Hee Kim
DOI:
Abstract
The purpose of this study was to investigate the cooking behavior of housewives in Seoul to reduce the food wastes. The obtained datas from the questionnaires were analyzed by SPSS program. Among the respondents, 60.8% were 40 to 49 years old, and 50.1% had high school education background. Sixtyfive% had 3∼4 family members and 83.9% lived with their husbands and children. The income of 25.0% of the respondents was 1.5 to 2 million wons monthly. Their housing environment showed that 37.7% of housing were private houses and 92.0% of kitchen were a stand-up type. Most respondents shopped at a supermarket (64.5%), and they expressed greater concerns on the date of food production (58.4%) than its wastes (6.0%). Sixty-four point nine% of the respondents prepared a kuk and chigae every meal and 46.2% of them prepared two meals at a time. Twenty-two point two% of the respondents ate all the kuk or chigae. The residual foods were kuk or chigae (47.6%), side dishes (42.3%), and main dishes (4.9%). Fortyfive point six% of the respondents believed that the improvement of eating habits needed for the reduction of food wastes.
Key Words
Development of Buckwheat Bread ; 2 . Effects of Vital Wheat Gluten and Water - Soluble Gums on Baking and Sensory Properties 메밀빵 제조 ; 2 . 활성 글루텐과 수용성 gum 물질이 메밀빵 특성에 미치는 효과
정지영 , 김창순 Ji Young Chung , Chang Soon Kim
14(2) 168-176, 1998
Title
Development of Buckwheat Bread ; 2 . Effects of Vital Wheat Gluten and Water - Soluble Gums on Baking and Sensory Properties 메밀빵 제조 ; 2 . 활성 글루텐과 수용성 gum 물질이 메밀빵 특성에 미치는 효과
정지영 , 김창순 Ji Young Chung , Chang Soon Kim
DOI:
Abstract
The breadmaking characteristics of composite flour containing 30% of buckwheat and 70% of wheat with the addition of vital wheat gluten and water-soluble gums, were studied to establish the optimum formula for the development of buckwheat bread. The addition of vital wheat gluten or/and gums led to successful formation of buckwheat bread, giving loaf volume increase and improvement of sensory quality, especially texture determined by QDA (Quantitative Descriptive Analysis). Among those additives, xanthan gum showed the best volume expansion. Synergistic effects on bread quality were observed when the vital wheat gluten and xanthan gum or guar gum were used together. As buckwheat flour was substituted for wheat flour, gelatinization started early and the maximum viscosity increased measured by an amylography. The addition of gluten and gums caused the initial gelatinization to occur at a higher temperature and maximum viscosity to decrease.
Key Words
The Changes of Physico - chemical Properties of the Frying Oils during Potato and Chicken Frying 감자 및 닭튀김 중의 튀김유의 물리화학적 특성의 변화
손종연 , 정문숙 , 안명수 Jong Youn Son , Moon Sook Chung , Myung Soo Ahn
14(2) 177-181, 1998
Title
The Changes of Physico - chemical Properties of the Frying Oils during Potato and Chicken Frying 감자 및 닭튀김 중의 튀김유의 물리화학적 특성의 변화
손종연 , 정문숙 , 안명수 Jong Youn Son , Moon Sook Chung , Myung Soo Ahn
DOI:
Abstract
The changes of the physico-chemical characteristics of potato and chicken frying oil with frying number were examined. The changes in temperatures of frying oil during the potato frying were greater than that during the chicken frying. The weight loss of potato during deep frying was about 21.9% and about 12.3% for chicken. The acid values and conjugated dienoic acid values of the potato and chicken frying oils increased with increased frying number. Their values were greater in the chicken frying oil than in the potato frying oil. The peroxide values of frying oil did not change regularly as frying number increased. But iodine values of the frying oils decreased with increased frying number. Linoleic acid content of the frying oil decreased, whereas oleic acid content increased with frying number.
Key Words
Changes in Sugar Content of Sweet Potato by Different Cooking Methods 조리방법에 따른 고구마의 당 함량 변화
서형주 , 정수현 , 최양문 , 배송환 , 김영순 Hyung Joo Suh , Soo Hyun Chung , Yang Mun Choi , Song Hwan Bae , Young Soon Kim
14(2) 182-187, 1998
Title
Changes in Sugar Content of Sweet Potato by Different Cooking Methods 조리방법에 따른 고구마의 당 함량 변화
서형주 , 정수현 , 최양문 , 배송환 , 김영순 Hyung Joo Suh , Soo Hyun Chung , Yang Mun Choi , Song Hwan Bae , Young Soon Kim
DOI:
Abstract
The changes in weight, reducing sugar content, sugar composition and enzyme activities (β-amylase and invertase) of sweet potato were studied with three kinds of cooking methods, microwave oven, gas oven, and steaming. The weights of sweet potato cooked by microwave oven and gas oven were decreased with increasing cooking time, whereas that of steaming was increased with cooking time. Reducing sugar content of sweet potato cooked by microwave oven was increased till 40 seconds, but decreased thereafter. In the cooking methods using gas oven and steaming, reducing sugar content were increased with cooking time. And reducing sugar content were 334.60 ㎎/g and 381.29 ㎎/g, respectively at 100℃ of cold point in sweet potato cooked by gas oven and steaming. Raw sweet potato consisted of fructose (1.56 ㎎/g), glucose (1.79 ㎎/g), sucrose (5.58 ㎎/g), and maltose (2.22 ㎎/g). The contents of fructose, glucose, and sucrose were decreased during cooking process. But maltose content was increased with cooking time. Especially, maltose contents were 24.81 ㎎/g and 28.10 ㎎/g at 100℃ of cold point in sweet potato cooked by gas oven and steaming. The activities of β-amylase and invertase were decreased with cooking time. Microwave oven-cooked sweet potato did not show on invertase activity.
Key Words
A Survey of Japanese Perception of and Preference for Korean Foods 한국음식에 대한 일본인의 인식 및 기호도 조사
한재숙 , 김정숙 , 김소영 , 김명선 , 대곡귀미자 大谷貴美子 , 남출융구 南出隆久 Jae Sook Han , Jeong Sook Kim , So Young Kim , Myung Sun Kim , Kimiko Otani , Takahisa Minamide
14(2) 188-194, 1998
Title
A Survey of Japanese Perception of and Preference for Korean Foods 한국음식에 대한 일본인의 인식 및 기호도 조사
한재숙 , 김정숙 , 김소영 , 김명선 , 대곡귀미자 大谷貴美子 , 남출융구 南出隆久 Jae Sook Han , Jeong Sook Kim , So Young Kim , Myung Sun Kim , Kimiko Otani , Takahisa Minamide
DOI:
Abstract
The purpose of this study was to provide those abroad with information about Korean foods and food culture by investigating the Japanese perception and preference for Korean foods. The results were as follows: 53.2% of the Japanese students had much interest in Korean foods and most of students (93.2%) were experience in eating Korean foods. On their first impression of Korean foods, 67.8% of the students answered that it was `good`, and 74.1% of answered their impression after eating Korean foods was `good`. 83.1% of the students also answered that Korean foods suited their taste because they were `delicious`. But 16.9% of the students answered that the Korean foods did not suit them because they were too spicey. The most well-known (99.3%) and eaten (96.3%) Korean food by Japanese students turned out to be Kimchi. In the preference test for Korean foods, Samgyetang was estimated the most delicious food. In the comparision between Korean Kimchi and Japanese Kimchi, the former was estimated more delicious and spicier than the latter.
Key Words
Changes in Physical and Microbial Properties of Starchy Pastes Added Kimchi during Fermentation 전분질첨가 김치의 숙성 중 물리적 및 미생물학적 특성의 변화
이귀주 , 한정아 Gui Chu Lee , Jung Ah Han
14(2) 195-200, 1998
Title
Changes in Physical and Microbial Properties of Starchy Pastes Added Kimchi during Fermentation 전분질첨가 김치의 숙성 중 물리적 및 미생물학적 특성의 변화
이귀주 , 한정아 Gui Chu Lee , Jung Ah Han
DOI:
Abstract
Wheat flour and glutinous rice pastes added Kimchi were fermented at 10℃ for 14 days. The numbers of total viable microorganisms and lactics were counted. Textural property by compression force and relevant changes in pectic composition were determined. Other physical properties such as color and viscosity of Kimchi juices were evaluated. Regarding the microorganism counts, the total cell counts of all Kimchi samples increased until 5th days bur thereafter all decreased during fermentation. The number of latics showed same tendency in all Kimchi samples. The compression force of control, wheat flour paste added Kimchi (WHFP-Kimchi) and glutinous rice paste added Kimchi (GLRP-Kimchi) decreased up to 72.6%, 77%, 66.5% respectively. During fermentation, hot water soluble pectin (HWSP) increased, whereas sodium hexametaphosphate soluble pectin (HXSP) and HCl soluble pectin (HClSP) decreased. The red chromaticity of all Kimchi juices decreased. The viscosity of all Kimchi samples decreased in the order of GLRP-Kimchi, WHFP-Kimchi and control.
Key Words
Changes in the Contents of Total Vitamin C and Reducing Sugars of Starchy Pastes Added Kimchi during Fermentation 전분질첨가 김치의 숙성중 총 Vitamin C 와 환원당 함량의 변화
이귀주 , 한정아 Gui Chu Lee , Jung Ah Han
14(2) 201-206, 1998
Title
Changes in the Contents of Total Vitamin C and Reducing Sugars of Starchy Pastes Added Kimchi during Fermentation 전분질첨가 김치의 숙성중 총 Vitamin C 와 환원당 함량의 변화
이귀주 , 한정아 Gui Chu Lee , Jung Ah Han
DOI:
Abstract
This study was conducted to determine the changes in the contents of vitamin C and reducing sugars of wheat flour and glutinous rice pastes added Kimchi during fermentation. Kimchi was fermented at 10℃ for 14 days. Sensory evaluation of various Kimchi samples were also conducted. During fermentation, pH decreased in the order of wheat flour paste added Kimchi (WHFP-Kimchi), glutinous rice paste added Kimchi (GLRP-Kimchi) and control. Total acidity increased in the same order. The contents of total vitamin C of all Kimchi samples decreased. Total reducing sugar contents of Kimchi juices from various samples decreased in the order of WHFP-Kimchi, GLRP-Kimchi and control. In sensory evaluation, the red color of Kimchi juice decreased in the order of control>WHFP-Kimchi>GLRP-Kimchi. Off flavor decreased control>WHFP-Kimchi>GLRP-Kimchi. Firmness decreased control>GLRP-Kimchi>WHFP-Kimchi. Sour tate decreased WHFP-Kimchi>Control>GLRP-Kimchi. But there were no significant defference in crispiness, ans salty taste. Overall preference decreased GLRP-Kimchi>control>WHFP-Kimchi.
