A study on Food Management for Housewives Living in the Rural Area of Chonnam 전남지역 농촌 주부들의 식생활관리 실태 조사
정해옥Hae Ok Jung,김은실Eun Sil Kim,정복미Bok Mi Jung
15(4) 319-326, 1999
Title
A study on Food Management for Housewives Living in the Rural Area of Chonnam 전남지역 농촌 주부들의 식생활관리 실태 조사
정해옥Hae Ok Jung,김은실Eun Sil Kim,정복미Bok Mi Jung
DOI:
Abstract
A survey on the traditional management of dietary life, seasonal diets, and frequency of using traditional fermented foods, was conducted from six hundred forty housewives living in rural areas of Yosu and Yocheon district, and the following results were obtained. 1. Majority of the subjects was in the range of 50-59 years old (43.1%), elementary schooling in education (38.1%), composition of family with parents and children (57.5%) with 3-4 family members (40.6%), and annual income of 5-8 million Won. 2. Korean style-house (36.7%), modernized kitchen (58.5%), and liquid fuel (69.7%) held the majority of the living environment. 3. Most of the households possessed refrigerator (98.9%), kitchenette range (98.4%) and electric rice pot (97.9%). 4. Access to traditional dishes was mostly prompted through elders or friends (84%). Preparing a meal was regarded to be a troublesome duty (41.5%). Husband`s preference was the major factor for the meal preparation (53.7%) and about 30 min was spent for preparing dinner (53.7%). 5. Cooked rice was a main staple (99.5%) while three kinds of Kimchi (55.3%) were served as prime side dishes in the diets. Most Kimchi(94.7%) was prepared at home. To this basic menu, two or three side dishes were added at breakfast (77.2%), lunch (76.1%), and dinner (65.4%). MSG (mono-sodium glutamate) was consumed by 62.2% of the households. 6. Most rural households prepared traditional dishes on the traditional holidays in lunar calendar including New Year`s Day (98.9%), First Full Moon of The Year (81.4%), and Autumn Full Moon (96.8%). 7. Traditional fermented foods prepared at home comprised Kimchi (87.2%), soybean paste (75.5%), red pepper soybean paste (73.9%), and soy sauce (70.7%).
Key Words
A Factor Analysis on the Value System of Convenience Foods by Korean College Students 한국 대학생의 편의식품에 대한 가치 구조 평가에 대한 요인 분석
문수재Soo Jae Moon,윤혜준Hye June Yoon,김정현Jung Hyun Kim,이양자Yang Ja Lee
15(4) 327-337, 1999
Title
A Factor Analysis on the Value System of Convenience Foods by Korean College Students 한국 대학생의 편의식품에 대한 가치 구조 평가에 대한 요인 분석
문수재Soo Jae Moon,윤혜준Hye June Yoon,김정현Jung Hyun Kim,이양자Yang Ja Lee
DOI:
Abstract
This study was conducted on a sampling of 700 mixed college students from seven different schools nationwide by written questionnaire to evaluate the value system of convenience foods among Korean college students. Korean students put value on the following categories of convenience foods in order; convenience, taste, price, appearance, appliance to daily life, variety, locality, nutritional value, originality, improvement required, cleanliness and tradition. Significant differences between the sexes occurred in categories as cleanliness and convenience, since females considered convenience foods as convenient but not so clean (safe to eat). This study also conducted factor analysis on 24 individual convenient foods. Noodles laid emphasis on nutritional value; where refrigerated foods, ready to eat (RE) side dishes, on-the-spot kimbab, and sandwiches focused on cleanliness. Noodles, cereal, and instant soup focused on price. Frozen pizza, noodles, retort, RE meat, ham, fish cakes were dependent on locality and traditionality. Noodles, instant food, and packed kimchi scored highly on convenience. Frozen fried rice, retort, instant porridge, instant rice, RE meat, cereal, instant soup, and RE side dishes on consumption on a regular basis. Cereal, refrigerated foods, and RE side dishes laid emphasis on taste. Noodles, instant rice, cereal, ham, and RE side dishes focused on variety. Retort, RE meat, ramen, cereal, ham, and on the spot sandwiches looked to originality, while canned foods was recognized as `needing improvement`.
Key Words
Survey on Food Preference in Gyeongnam Area 경남지역을 중심으로 한 한국인의 식품 기호도에 관한 조사연구
이주희Joo Hee Lee
15(4) 338-352, 1999
Title
Survey on Food Preference in Gyeongnam Area 경남지역을 중심으로 한 한국인의 식품 기호도에 관한 조사연구
이주희Joo Hee Lee
DOI:
Abstract
This research was carried to investigate the food preference of students, from elementary school, middle school, high school, university and industrial workers on Jinju, Sacheon and Jinyang by age and sex. The results were obtained as follows. In case of rice as the stationary food, plain white boiled rice showed the highest preference among all the groups. Most of groups liked most of one-dish meals such as kimbab, fried rice with kimchi, dumplings and bibimbab, especially the elementary school students and middle school students. On the other hand, high percentage of industrial workers disliked the western food such as pizza, hamburger and sphagetti. Most of subjects liked jajangmun, nangmun and bibimgooksu as noodles. As the side dishes generally they prefer the soup to stew. Male prefer the soup with beef and female prefer soup with vegetables. Stew with kimchi and stew with soybean paste showed high preference among most of groups. Most of broil food showed high preference, and students prefer meat to fish as broil cooking materials especially younger students. As a general they liked soybean sprout, spinach and wild sesame leaf as namul cooking method and they liked korean cabbage kimchi, chonggak kimchi, kackdoogi and dongchimi as kimchi. As a dessert subjects liked most of fruits and they liked yoghurt, fruit juice, milk, sikhae and soda as drinks generally. On the other hand snacks such as cooky, candy, cake, corn, rice cake, sweet potato have the lowest percentage preferance as a dessert, but students from elementary schools showed the highest preferance to sweet such as cooky, cake and candy than any other group. These food preferance results showed some nutritional problems especially young age students. They should eat more green-yellow vegetables, liver food and dried small sardine and they should reduce snacks such as candy and cooky and soda drinks. Therefore it is necessary to conduct nutrition education by parents, teachers and dietician together to improve their food habits and their health.
Key Words
Effects of Freezing and Reheating on the Textural Characteristics of Mungbean Flour Gels and Mungbean Cake ( Bindaedduk ) 동결 및 재가열이 녹두가루겔 및 빈대떡의 조직 특성에 미치는 영향
고하영Ha Young Koh,우자원Ja Won Woo
15(4) 353-357, 1999
Title
Effects of Freezing and Reheating on the Textural Characteristics of Mungbean Flour Gels and Mungbean Cake ( Bindaedduk ) 동결 및 재가열이 녹두가루겔 및 빈대떡의 조직 특성에 미치는 영향
고하영Ha Young Koh,우자원Ja Won Woo
DOI:
Abstract
The textural characteristics of mungbean flour gels and mungbean cake(Bindaedduk) were investigated in steam and microwave reheating condition after 20℃, 5℃ and -18℃ storage. The hardness of mungbean flour gels were 2.36 ㎏ in microwave reheating and 3.59 ㎏ in steam reheating after 6 days frozen storage, respectively and its gumminess were increased after reheating. The hardness of mungbean flour gels did not significantly change with the storage temperature. The textural characteristics of mungbean cake made with 2 parts of mungbean flour and 1/2-1/8 parts of nonwaxy rice flour had the similar values in spite of the different compositions. Microwave reheated mungbean flour gels had the different hardness values of 4.13 ㎏ in non package and 1.70 ㎏ in polyethylene film wrap after 24 hours storage at 20℃. In sensory evaluation mungbean flour gels showed the high scores in hardness and the unpleasant flavor after repeating but mungbean cake of different compositions showed the good sensory qualities.
Key Words
The Analysis of the Foodservice Productivity in the Welfare Facilities for the Elderly - The measurement of the levels of job satisfaction of foodservice employees - 노인복지시설 급식생산성분석 제 3 보 . 노인복지시설 급식종사원의 직무만족도
주나미Na Mi Joo,전희정Hui Jung Chun
15(4) 358-362, 1999
Title
The Analysis of the Foodservice Productivity in the Welfare Facilities for the Elderly - The measurement of the levels of job satisfaction of foodservice employees - 노인복지시설 급식생산성분석 제 3 보 . 노인복지시설 급식종사원의 직무만족도
주나미Na Mi Joo,전희정Hui Jung Chun
DOI:
Abstract
The purpose of this study was to measure the levels of job satisfaction of foodservice employees in the welfare facilities for the elderly. The levels of job satisfaction of foodservice employees were as follows: 1. Mean job satisfaction scores for five job factor were ordered co-workers, supervision, work itself, pay and promotion. 2. Demographic factors of the job satisfaction scores were studied. Employees who work with the dietition were satified with the supervisor and promotion. And temporory employees were more satisfied with pay than regular employees.
Key Words
A Study on the reaction rate of caramel type browning reaction Caramel 형 갈색화 반응속도에 관한 연구
신민자Min Ja Shin,안명수Myung Soo Ahn
15(4) 363-369, 1999
Title
A Study on the reaction rate of caramel type browning reaction Caramel 형 갈색화 반응속도에 관한 연구
신민자Min Ja Shin,안명수Myung Soo Ahn
DOI:
Abstract
The study was carried out to compare the reaction rate of caramel type browning reaction of xylose(XY), glocose(GL), sucrose(SU), glucose＋citric acid(GLCA), glucose + sodiumcitrats(GLSC), glucose＋glycine(GLGC) heated at 60, 80, 100, 120 and 140℃ for 24 hours, respectively. 1. The color intensity (absorbance at 490㎚) of the browning reaction mixtures tends to increase as the browning reaction time gets longer and the browning of reaction temperature gets higher. But the degree of the intensity of SU and GLCA changes very little. 2. The reaction rate constant (K) was increased rapidly above 120℃ and appeared maximum at 140℃, especially GLGC (140.25) was the highest. The activation energy (Ea) of sugars, XY had the highest value (124.36 J/㏖), while SU the lowest(104.68 J/㏖). Mixtures of GLGC was shown to have higher activation energy (144.94 J/㏖) than the sugar alone and Q_(10) values of GLGC were 1.68-2.85. 3. The residual amount of reactants such as xylose, glucose, sucrose, citric acid, sodium citrate and glycine in each browning mixture were decreased upon the browning reaction temperature increasing. In the GLCA, GLSC and GLGC browning mixtures, respectively, the residual amounts of glucose were less than those with amino acid, organic acid and their salt.
Key Words
Extraction conditions for preparation of natural seasoning of red pepper seed 고추씨 향신조미료 제조를 위한 추출 조건
한미영Mee Young Han,고순남Soon Nam Ko,김우정Woo Jung Kim
15(4) 370-376, 1999
Title
Extraction conditions for preparation of natural seasoning of red pepper seed 고추씨 향신조미료 제조를 위한 추출 조건
한미영Mee Young Han,고순남Soon Nam Ko,김우정Woo Jung Kim
DOI:
Abstract
The red pepper seeds(RPS), an industrial waste produced from red pepper powder industry, were investigated for its possible use as natural hot taste seasoning. The RPS was extracted with water with addition of salt, sugar, phosphate and citric acid at 70-100℃ Effects of preheat treatments of steaming at 100℃ and roasting at 215℃ and 330℃ were also studied on the flavor of the RPS extracts. The results showed that steaming and roasting increased the solid yield and reduced the turbidity. The hot flavow of RPS extracts was generally decreased by steaming and roasting. Extraction of RPS at the temperature range of 70-100℃ for 10-60 minutes showed that solid yield were relatively high of 27% at 80℃ for 30 minutes with the highest score of hot flavor. When the extraction was carried out with addition of NaCl, sucrose, Na₂HPO₄ and citric acid, the solid yield was little affected by their addition except a little increase by 0.5% NaCl and 0.2% Na₂HPO₄ and hot flavor was little affected.
Key Words
Effects of the amount of egg and specific gravity on the quality of sponge cake 계란 함량과 비중이 Sponge cake 의 품질에 미치는 영향
황윤경Yoon Kyung Hwang,김석영Seok Young Kim
15(4) 377-381, 1999
Title
Effects of the amount of egg and specific gravity on the quality of sponge cake 계란 함량과 비중이 Sponge cake 의 품질에 미치는 영향
황윤경Yoon Kyung Hwang,김석영Seok Young Kim
DOI:
Abstract
This study was designed to observe the effect of the amount of egg and the specific gravity on the quality of sponge cake. There was a little difference of the moisture content by the specific gravity when the amount of egg was same. However, as the amount of egg was increased at the same specific gravity, the moisture content and baking loss was significantly increased(p<0.05). At 100% of egg amount, the largest specific loaf volume was gained at 0.55 of specific gravity, in the same way I50% at 0.45, 200% at 0.35, 250% at 0.45. The hardness of sponge cake was increased as the specific gravity was increased at the same amount of egg(p<0.05). The specific gravity which the lowest hardness was gained was 0.55 with 100% of the amount of egg, in the same way 0.45 with 150%, 0.35 with 200%. As the period of storage was longer, the increase of hardness was increased as the specific gravity went up at the same amount of egg(p<0.05). Therefore, in the case of sugar content 166%, the specific gravity with maximum specific loaf volume and minimum hardness was gained 0.55 at the amount of egg 100%, 0.45 at I50%, 0.35 at 200% and 0.35 at 250%.
Key Words
Changes on Mineral Contents of Vegetables by Various Cooking Methods 조리방법에 따른 상용채소의 무기질 함량 변화 - 무청 , 콩나물 , 취나물을 중심으로 -
한재숙Jae Sook Han,김정숙Jeong Sook Kim,김명선Myung Sun Kim,최영희Young Hee Choi,Takahisa Minamide
15(4) 382-387, 1999
Title
Changes on Mineral Contents of Vegetables by Various Cooking Methods 조리방법에 따른 상용채소의 무기질 함량 변화 - 무청 , 콩나물 , 취나물을 중심으로 -
한재숙Jae Sook Han,김정숙Jeong Sook Kim,김명선Myung Sun Kim,최영희Young Hee Choi,Takahisa Minamide
DOI:
Abstract
This study was conducted to investigate the changes of mineral contents in radish leaves, soybean sprout and chwi namul by cooking method(boiling, steaming, sauting) and cooking time(1, 3, 5 min.). The residual rate of minerals(such as Calcium, Sodium, Potassium, Iron and Magnesium) in radish leaves, soybean sprout and chwi namul by 1 minute sauting was the range of 83.2 to 99.1%. It was shown that sauting was desirable method for all three vegetables. The residual rate by the cooking method was sauting, steaming, boiling, in that order, but boiling in radish leaves and chwi namul were more desirable method than steaming for Calcium use. At the cooking method and cooking time, Potassium content in soybean sprout was reduced remarkably in 5 minutes boiling. Boiling of radish leaves and soybean sprout showed that Sodium was reduced remarkably after 5 minutes of boiling, 54.4% for radish leaves and 19.9% for soybean sprout, respectively.
Key Words
A Survey of Japanese Preference for Kimchi and Kimchi Use Foods 김치 및 김치이용음식에 대한 일본대학생의 기호도 조사
한재숙Jae Sook Han,김명선Myung Sun Kim,김영진Young Jin Kim,최영희Young Hee Choi,이신정Shin Jung Lee,Kimiko Otani,Takahisa Minamide,허성미Sung Mee Huh
15(4) 388-394, 1999
Title
A Survey of Japanese Preference for Kimchi and Kimchi Use Foods 김치 및 김치이용음식에 대한 일본대학생의 기호도 조사
한재숙Jae Sook Han,김명선Myung Sun Kim,김영진Young Jin Kim,최영희Young Hee Choi,이신정Shin Jung Lee,Kimiko Otani,Takahisa Minamide,허성미Sung Mee Huh
DOI:
Abstract
This survey compared the results of sensory evaluation on several types of chinese cabbage Kimchies; homemade Kimchies and commercially produced Kimchies. This also analyzed the preference of some Kimchi use foods on the ten students of Kyoto Prefectural University in Japan. The results of this survey can be summarized as follows. The most preferred Kimchi by Japanese students turned out to be 100 percent seasoning Kimchi and the fresh prepared Kimchi in the first day of fermentation. And female students more preferred Kimchi than male students. Also Kimchi ramyun was one of the most favorite food among the Kimchi use foods. Generally the pH and salt concentration of Kimchi decreased during fermentation, but the change of total vitamin C amounts were rather stable.
Key Words
Effect of Green Tea Addition on the Quality of White Bread 가루녹차 첨가가 식빵의 품질특성에 미치는 영향
임정교Jung Gyo Im,김영희Young Hee Kim
15(4) 395-400, 1999
Title
Effect of Green Tea Addition on the Quality of White Bread 가루녹차 첨가가 식빵의 품질특성에 미치는 영향
임정교Jung Gyo Im,김영희Young Hee Kim
DOI:
Abstract
This study was to investigate the effects of green tea powder addition on the quality of white bread. Initial pasting temperature on amylograph increased and peak and final viscosity decreased with the addition of green tea powder. The lightness values of bread crust decreased and lightness and redness value of bread crumb was not affected, but b values decreased with the increase of green tea powder contents. The volume was significantly reduced with addition of green tea powder up to 5.0% level, compared to that of control. The addition of green tea powder at 2.5% was not affected in most of texture parameters(hardness, springiness, cohesiveness, gumminess and chewiness). But, 10% green tea powder addition to the bread increased significantly hardness, gumminess and chewiness. As results of sensory evaluation, the bread containing 2.5% green tea powder had the highest score in appearance, color, flavor, taste, texture, and overall acceptance. Concludingly, in terms of overall properties, the addition of 2.5% green tea powder to white bread showed the best result.
Key Words
Recipes for dishes controlling diabetes and its blood glucose response effect 당뇨조절식의 조리법과 혈당반응효과
김명애Myoung Ae Kim,김연선Yeun Sun Kim,윤석권Suk Kwon Yoon
15(4) 401-409, 1999
Title
Recipes for dishes controlling diabetes and its blood glucose response effect 당뇨조절식의 조리법과 혈당반응효과
김명애Myoung Ae Kim,김연선Yeun Sun Kim,윤석권Suk Kwon Yoon
DOI:
Abstract
This stydy was performed to improve recipes for dishes with seaweed, spinach, wild parsley, and yam as food source of low blood glucose and to select better favorite dishes controlling diabetes trough sensory test of 9 scoring method. Also the effect controlling blood glucose based on observation of blood glucose and glycemic index was applied for the normal person. The traditional recipes gained high acceptability in the sensory test. The Segogiguk, Daenjanguk, Guonsaeujuk, Sujebi, Bokeum and Beoseokhoi of seaweed ranged from 8.2 to 7.2. The Danggun juice, Daenjangguk, jeon and Dubumuchim of spinach was evaluated as 8.2 to 7.3. The Gulsaengche, Beefmuchim, Juice and Chodae of wild parsley showed high acceptability as 7.9 to 6.8. The Jorim and Jeon of yam ranged form 7.7 and 6.8. Addording to the result of blood glucose response of normal person meals controlling dishes showed GI 57.9-GI 91.3 compared to GI 100 of usual meal. The rice boiled with 30% of black soybean and additional dishes controlling diabetes were most effective as GI 57.9.
Key Words
Isolation and Identification of Antimicrobial Compound from Plantatin ( Plantago asiatica L . ) 질경이로부터 항균성 화합물의 분리 및 동정
김건희Keun Hee Kim,김순임Sun Im Kim,한영실Young Sil Han
15(4) 410-417, 1999
Title
Isolation and Identification of Antimicrobial Compound from Plantatin ( Plantago asiatica L . ) 질경이로부터 항균성 화합물의 분리 및 동정
김건희Keun Hee Kim,김순임Sun Im Kim,한영실Young Sil Han
DOI:
Abstract
Antimicrobial activity of Plantain(Plantago asiatica L.) was investigated. Methanol extract of dried Plantain was fractionated to hexane, chloroform, ethylacetate, butanol and aqueous fraction. Ethylacetate fraction among these fractions showed the highest inhibitory effect on the microorganisms such as B. subtilis, E. coli, and V. parahaemolyticus at 500 ㎍/disc. Ethylacetate fraction was further fractionated into 8 fractions by silica gel column and thin layer chromatography(TLC). The results showed that ethylacetate fractions No. 2 and 3 had the highest antimicrobial activity. They were mixed again, re-separated, and seven fractions were obtained. Among them, No. 4 and 6 fraction had the highest inhibitory effect on the microorganisms, which were then separated into four fractions. In the 3rd fractionation, No. 4 fraction was identified as hexadecanoic acid by HPLC, ¹H-NMR and GC-MS.
Key Words
The Effect of Mild - Acid Treated Waxy Starches on the Yield of Resistant Starch 약산 처리가 찰전분의 저항전분수율에 미치는 영향
이신경Shin Kyung Lee,홍윤호Yun Ho Hong,신말식Mal Shick Shin
15(4) 418-425, 1999
Title
The Effect of Mild - Acid Treated Waxy Starches on the Yield of Resistant Starch 약산 처리가 찰전분의 저항전분수율에 미치는 영향
이신경Shin Kyung Lee,홍윤호Yun Ho Hong,신말식Mal Shick Shin
DOI:
Abstract
The characteristics and yield of resistnat starch (RS) in waxy starches which were treated with O.1N HCl were investigated. Hydrolysis rate of waxy starches were 0.32-0.88%. The yields of RS in waxy maize and waxy barley starches increased with acid treatment time up to 12hr and then decreased. The yield of RS in waxy rice starches increased with acid treatment up to 8hr and then decreased. The hydrolysis and yield of RS were different depending upon the varieties of starch source. Autoclaved normal maize starch showed a gel-like structure, but autoclaved normal maize starch showed crystal particle on the surface by SEM. The shape of autoclaved resistant starch was not different from acid treated ones. X-ray diffraction patterns of native and acid treated starches were all A-types. X-ray diffraction patterns of autoclaved waxy maize starches showed amorphous structures, however, those of RS showed all completely crystalline structure.
Key Words
한국형 건강편의식의 개발전략과 조리과학의 역할
윤선
15(4) 430-439, 1999
Title
한국형 건강편의식의 개발전략과 조리과학의 역할
윤선
DOI:
Abstract
N/A
Key Words
전통 육제품의 산업화
고순석
15(4) 440-446, 1999
Title
전통 육제품의 산업화
고순석
DOI:
Abstract
N/A
Key Words
한국 전통 육류 편의식품의 현황과 전망
유원희
15(4) 447-451, 1999
Title
한국 전통 육류 편의식품의 현황과 전망
유원희
DOI:
Abstract
N/A
Key Words
깻잎의 Ca , Mg 의 존재형태와 수확후의 변화
한재숙
15(4) 453-453, 1999
Title
깻잎의 Ca , Mg 의 존재형태와 수확후의 변화
한재숙
DOI:
Abstract
N/A
Key Words
배양방법과 효소처리가 분리대두단백으로 제조한 frozen soy yogurt 의 품질특성에 미치는 영향
이정은,이숙영
15(4) 454-454, 1999
Title
배양방법과 효소처리가 분리대두단백으로 제조한 frozen soy yogurt 의 품질특성에 미치는 영향
이정은,이숙영
DOI:
Abstract
N/A
Key Words
숯불구이 방법이 어 육류의 품질 특성에 미치는 영향
박소현,류재천,한영실
15(4) 455-455, 1999
Title
숯불구이 방법이 어 육류의 품질 특성에 미치는 영향
박소현,류재천,한영실
DOI:
Abstract
N/A
Key Words
부재료가 삼계탕의 품질에 미치는 영향
박옥주,한명주
15(4) 456-456, 1999
Title
부재료가 삼계탕의 품질에 미치는 영향
박옥주,한명주
DOI:
Abstract
N/A
Key Words
Screening and prevention of mutagenesis for cooked meat and fish on treatment of vegetable juice 어육류가 가열조리시 야채즙 처리에 의한 변이원성의 억제효과
정경숙,홍이진,이준경,구성자
15(4) 457-457, 1999
Title
Screening and prevention of mutagenesis for cooked meat and fish on treatment of vegetable juice 어육류가 가열조리시 야채즙 처리에 의한 변이원성의 억제효과
