The survey of meal habits for the urban salaried workers 일부 도시 지역 직장인의 식생활 관리실태에 관한 연구 ( 1 ) - 부산 , 인천 , 창원 , 진주 , 여수지역을 중심으로 -
김은실Eun Sil Kim,정복미Bok Mi Jung,전희정Hui Jung Chun
17(2) 1-14, 2001
Title
The survey of meal habits for the urban salaried workers 일부 도시 지역 직장인의 식생활 관리실태에 관한 연구 ( 1 ) - 부산 , 인천 , 창원 , 진주 , 여수지역을 중심으로 -
김은실Eun Sil Kim,정복미Bok Mi Jung,전희정Hui Jung Chun
DOI:
Abstract
This study on the some urban salaried workers` eating habits was performed according to age, sex, and occupation. The results were as follows: 1. The subjects of Pusan amount to 14.2%, Yosu 25.3%, Changwon 26.8%, Chinju 13%, and Inchon 20.7%. The proportion of women to men is 29.5% to 60.5%. The subjects in there twenties and thirties were 40.4%, those in there forties and fifties 26.9%. 2. 84.6% of the subjects had breakfast regularly(p＜0.005). It turned out that males enjoyed breakfast more than females. The main reason for skipping breakfast was the shortage of appetite. 3. Over 80% of subjects enjoyed Korean food for breakfast. 4. Most subjects usually ate lunch at the cafeteria. They enjoyed stew and usually paid ￦3,500∼4,000 for lunch(p<0.005). 5. 71.8% of subjects always had dinner(p<0.005). Younger people under 20 skipped dinner sometimes as a means of weight control. 6. 60% of subjects enjoyed eating out for dinner once or twice a week(p<0.005). Women ate out more than men, and the young ate out more than the old. People aged 30 to 40 ate out most frequently. 7. The subjects thought dinner was the most important dish, followed by lunch and then breakfast. 8. 66.6% of subjects had meat once or twice a week(p＜0.01). 13.8% under 20 didn`t eat meat at all as a means of weight control. Women enjoyed meat more than men. The reasons for not consuming meat were a dislike and insufficient financial resources. According to the survey, most urban salaried workers had breakfast and dinner regularly, preferred Korean food for breakfast, had lunch from mass food supplies, enjoyed eating out once or twice a week, and women ate out more frequently than men. This study indicates that it helps to develop the right eating habits and provide a more balanced and varied diet.
Key Words
Hygienic status of Korean hospital foodservice 국내 의료기관의 급식위생 현황분석
The current status of Korean hospitals on foodservice hygiene was evaluated by a survey in the March of 2000 from 76 hospitals in terms of general sanitation management, education and training, and from 35 hospitals on the observance of hygienc practices in the whole stages of foodservice, personal hygiene, and kitchen equipment and facility hygiene. The questionnaire was filled directly by the dietitian working in the subject hospital. The status of general sanitation management was satisfactory overall; however, the record-keeping or documentation of the practices was the weak point which needs to be improved. Only 4% of the subjects appeared to have implemented HACCP for the hospital foodservice. Comparison of the hospitals in their observance rate of hygienic practice by the type of hospital, the location of hospital, the number of bed, and the separation of dietitian`s duties as clinical nutrition and foodservice showed characteristic trends among the groups. General hospitals often showed better scores than tertiary hospitals in their observance rates. As the location of hospital moved from large cities to small towns, the observance rate for hygienic practice decreased. Hospitals with entrusted foodservice system showed better scores in hygienic practice than those with owner-operated one in the stage of planning and equipment/facility hygiene(p<0.05). And the scores of the hospitals having dietitian`s duties separated into clinical and food services were higher than the ones with un-separated duties. Detailed information obtained in this study would serve for the development of guidelines or programs to improve the hygienic level of Korean hospital foodservice.
Key Words
Effects of garlic addition on lipid oxidation of ground pork during storage 마늘의 첨가가 분쇄돈육의 지질 산화에 미치는 영향
변평화Pyung Hwa Byun,정재홍Jae Hong Jung,김우정Woo Jung Kim,윤석권Suk Kwon Yoon
17(2) 27-32, 2001
Title
Effects of garlic addition on lipid oxidation of ground pork during storage 마늘의 첨가가 분쇄돈육의 지질 산화에 미치는 영향
변평화Pyung Hwa Byun,정재홍Jae Hong Jung,김우정Woo Jung Kim,윤석권Suk Kwon Yoon
DOI:
Abstract
Ground fresh garlic and 50% ethanol garlic extracts were added into ground porks in order to investigate their effects on pH, peroxide and TBA values of ground porks during storage at 4℃ . The grounded porks tested were devided into two groups of fresh and heated porks at 100℃ for 10 minutes. A significant control effect of ground garlic and extracts was found on peroxide and TBA values during storage, particularly for those added with 20% ground garlic and 10% garlic extracts. The effects were maximum after storage of 4-6 days and then decreased thereafter. The pH was generally decreased until 6 days followed by the increase. Addition of garlic and garlic extracts caused a little increase in pH and the pH changes were less than the changes of control. Eventhough the effects of garlic on pH, peroxide and TBA values were similar for both heated and fresh pork, heat treated one showed more changes than fresh Pork.
Key Words
A study on comparative sensory properties of soybean rice cake prepared with soybean oil and soybean flour 콩기름과 콩가루를 첨가한 콩떡의 관능적 특성 ( 1 )
정혜숙Hye Sook Jung,김경자Kyung Ja Kim
17(2) 33-38, 2001
Title
A study on comparative sensory properties of soybean rice cake prepared with soybean oil and soybean flour 콩기름과 콩가루를 첨가한 콩떡의 관능적 특성 ( 1 )
정혜숙Hye Sook Jung,김경자Kyung Ja Kim
DOI:
Abstract
Soybean rice cake, which is often used in Hamkyungdo, is well known for a good taste and the slow firming rate. Since soybean rice cake may taste different according to the amount of ingredients, this study will make a test of the taste and properties of two groups of soybean rice cake. One is prepared from rice flour mixed with yellow soybean and peanut flour at several rate, and the other is prepared from rice flour mixed with oil extracted from yellow soybean and peanut, the containing amount of which is the same as that of oil ingredient contained in each flour. Rice cake prepared mixed with extracted soybean oil shows better characteristics than that which is prepared mixed with soybean flour containing the same amount of oil. The result by sensory test reveals that the element which has a great influence on soybean rice cake is oil. Prepared mixed with extracted oil, soybean rice cake tastes best at 6% of oil, while rice cake prepared mixed with flour instead of oil tastes best at 8% of flour. As this study shows that the relation between firiming rate and oil has a significant influence on cohesiveness, moistness, and chewiness, it is needed to further study the effect of oil according to the kinds of the flour of rice or other grains used.
Key Words
A Study on The Development and Evaluation of The Pine Needle Flavor oil 솔잎 향미유의 제조와 기호성에 관한 연구
원종숙Jong Sook Won,안명수Myung Soo Ahn
17(2) 39-48, 2001
Title
A Study on The Development and Evaluation of The Pine Needle Flavor oil 솔잎 향미유의 제조와 기호성에 관한 연구
원종숙Jong Sook Won,안명수Myung Soo Ahn
DOI:
Abstract
In this study, development of the pine needle flavor oils and their application to foods, especially to traditional Korean foods, were investigated. The pine needle flavor oils were pepared by the autoclaving method, and their volatile flavor components(VFCs) were determined by capillary gas chromatographic method The major flavor components of the pine neddle flavor oil were α -pinene 31.1%, pentane 9.8%, tricyclene 7.5%, camphene 6.8%, hexanal 6.2%, propane 6.0%, β -pinene 5.6%, limonene 3.9%. The acceptability of the pine needle flavor oils, sensory evaluation, including a preference test and quantitative descriptive analysis(QDA), of the pine needle flavor oil, a sesame oil, and a blended oil (pine needle flavor oil : sesame oil 50 : 50 v/v) was carried out. The blended oil and sesame oil showed much higher preference scores than the pine needle flavor oil, and blended oil was almost as acceptable as sesame oil(P ＜ 0.05). The results seem to indicate that blended oil can be used as a unique substitution for sesame oil in some foods, especially in some traditional Koran food
Key Words
A study on the attitudes of the university students in the Kyung-book area on the traditional foods ( 2 ) - the recognition , the seasonal customs and the life style - 경북지역 대학생의 전통음식에 대한 태도 ( 2 ) - 전통음식에 대한 인지도 , 세시풍습에 대한 태도 및 라이프스타일과의 관계 -
김성미Sung Mee Kim
17(2) 49-58, 2001
Title
A study on the attitudes of the university students in the Kyung-book area on the traditional foods ( 2 ) - the recognition , the seasonal customs and the life style - 경북지역 대학생의 전통음식에 대한 태도 ( 2 ) - 전통음식에 대한 인지도 , 세시풍습에 대한 태도 및 라이프스타일과의 관계 -
김성미Sung Mee Kim
DOI:
Abstract
This paper is intended to find out how much the university students in the Kyung-book area recognize Korean traditional foods and what their attitudes toward the seasonal manners and customs are, and to analyze the differences according to their life styles. The average recognition of 27 kinds of Korean traditional foods is found to be 2.17 in general, 2.00 with male students and 2.34 with female students, which figures are thought to be low. The recognition of female students is significantly higher than that of male students. 94.4% of the subjects for this study wish traditional foods to be handed down. The reasons for handing them down are Korean unique culture, which is the highest (78.4%), good nutrition(7.2%) and good taste(14.5%). No student points to low price as a reason, which shows that university students think traditional foods more expensive than western foods. There is a positive correlation(p <0.05) between the evaluations and uses of traditional foods, so those with high evaluations of them use them more. The recognition of traditional foods is positively correlated to the attitudes toward the seasonal manners and customs, monthly family income(p <0.01) and mothers` educational levels(p <0.05). Based on life styles, the individuality-centered type shows the highest recognition of traditional foods(2.39), while the leisure-valuing type shows the lowest(2.03). There is a significant difference between the two.
Key Words
The Microbiological and Sensorial Properties of frozen bibimbap namul during storage 저장기간에 따른 냉동 비빔밥 나물의 미생물학적 , 관능적 특성
한영실Young Sil Han,박지영Ji Young Park
17(2) 59-65, 2001
Title
The Microbiological and Sensorial Properties of frozen bibimbap namul during storage 저장기간에 따른 냉동 비빔밥 나물의 미생물학적 , 관능적 특성
한영실Young Sil Han,박지영Ji Young Park
DOI:
Abstract
Namul cooked with the standard recipe was examined by research of microbiological test for three months and sensory evaluation of frozen namul after reheating. When the namul was freezed storage, in the microbiological test namul began to change on the 40th day, but there was no problem about stability of storage until 3 months. The overall qualities of taste, flavor, color and texture were examined by sensory evaluation of frozen namul after reheating. The pH was seemed to change slowly, its color was changed on the 20th day from the beginning of storage. Radish root represented substantial difference in texture and overall quality on the 20th day. The off-flavor of immature pumpkin started on the 25th day. Later 10days nettle tree mushroom began to be changed in its taste, texture, overall quality and appearance, then on the 25th day it was seemed to have low preference. But oak mushroom kept its quality good for 25days. Oyster mushroom was changed in color, appearance and overall quality on the 20th day. Bracken had low preference in taste, texture and moisture on the 25th day. The color of spinach was changed on the 15th day, and its taste on the 20th day. Soybean sprout was changed in taste, texture and overall quality on the 15th day, and overall quality marked low preference on the 25th day. Root of bell flower was changed on the 25th day(p<0.05).
Key Words
Effect of Oligosaccharide Addition on Gelatinization and Retrogradation of Backsulgies 올고리당 첨가가 백설기의 호화와 노화에 미치는 영향
유지나Ji Na Yoo,김영아Young A Kim
17(2) 66-74, 2001
Title
Effect of Oligosaccharide Addition on Gelatinization and Retrogradation of Backsulgies 올고리당 첨가가 백설기의 호화와 노화에 미치는 영향
유지나Ji Na Yoo,김영아Young A Kim
DOI:
Abstract
Four different oligosaccharides used to determine their effects on gelatinization and retrogradation of Backsulgies(BSG), Korean traditional rice cake, were cyclodextrin, isomaltooligosaccharide, fructooligosaccharide and maltotetrose, with 3 or 6%(w/w), based on the rice flour. From the Amylograph and blue value data, adding 6% cyclodextrin into the rice flour fastened the gelatinzation process, and delayed the retrogradation in stored BSG at 4℃ for up to 3 days, probably due to its cyclic structure. Using rheometer, the hardness of freshly made BSG added with cyclodextrin was significantly lower than that of control BSG, and increased with storage time in all BSGs at refrigerated temperature. When using maltotetrose in rice flour, the hardness of BSG was also significantly low, but slightly higher than that of cyclodextrin. Hunter "L" value in BSG decreased with the addition of oligosaccharides, but the higher the level of oligosaccharide in BSG, the insignificant the Hunter "a", "b" values of BSG. From the X-ray diffraction studies, the rice flour showed typical A pattern, and the crystallinities of all BSG gave amorphous V type. The highest peaks of X-ray patterns in BSG added with 6% cyclodextrin or maltotetrose were, however, lower than that of the control, meaning the less crystalline, retrograded starch in the former BSGs. Based on sensory evaluation, BSG added with all oligosacchrides were not signiticantly different in taste, flavor, chewiness, moistness and overall preferences, with slightly darker color with longer storage time, compared to the control BSG.
Key Words
The Future Prospect of Food & Cookery Science of Korea 한국조리과학의 발전 방향과 전망
구성자Sung Ja Koo
17(2) 75-104, 2001
Title
The Future Prospect of Food & Cookery Science of Korea 한국조리과학의 발전 방향과 전망
