Actual Use Condition and Satisfaction of Dietitians and Cooks over Combi-steam Oven of School Foodservices in Gyeonggi 경기도지역 학교급식 다기능오븐의 이용실태 및 영양(교)사와 조리사의 만족도
김미희 Mi Hee Kim , 박은혜 Eun Hye Park , 이영은 Young Eun Lee
Actual Use Condition and Satisfaction of Dietitians and Cooks over Combi-steam Oven of School Foodservices in Gyeonggi 경기도지역 학교급식 다기능오븐의 이용실태 및 영양(교)사와 조리사의 만족도
김미희 Mi Hee Kim , 박은혜 Eun Hye Park , 이영은 Young Eun Lee
DOI:10.9724/kfcs.2013.29.4.331
Abstract
The purposes of this study were to identify the actual utilization condition of combi-steam ovens and to evaluate the importance and the satisfaction of dietitians and cooks who used the oven in school foodservice. A survey of 300 schools, 1 dietitian and 1 cook from each school respectively; total 600, was conducted and 202 completed questionnaires were available for the purpose of the statistical evaluation. The main results of this study were summarized as follows: Among the schools, 70.5% set up the oven during 2007~2009, the most commonly used cooking method was ‘Baking (87.0%)’ and the way of acquiring recipes for the oven was ``from oven manufacturing company (50.0%)``. The advantage of using the oven was ‘the convenient use of the oven (63.3%)’ and the disadvantage was ‘Difficulty of cooking foods evenly (59.8%)’. The degree of importance and satisfaction on twenty six attributes were measured according to type of school, location of school, number of meal service per day, and number of total serving per day. Among quality attributes of importance of the oven utilization, 19/18 characteristics were assessed over 4 point (important) out of 5 scale by dietitians/cooks respectively and in satisfaction 16/18 were over 4 points (satisfied) by dietitians/cooks respectively. When it comes to the most satisfied factor of combi-steam oven, ‘Improvement of cooking baked foods’ was highest for dietitians (4.60 point) and ‘Checking temperature of cooked foods’ was for cooks (4.49 point). In overall satisfaction of the oven use, the average score was 4.10 point for dietitians, 3.98 point for cooks out of a 5 point scale. Using the survey results as a base, school foodservices are required to use the combi-steam oven efficiently to serve high quality of meals for students.
Key Words
combi-steam oven, school foodservice, satisfaction, cooks, dietitians
Development of Convenient Menu School Breakfast Program for High School Students 고등학생을 위한 아침급식용 간편식단 개발
Development of Convenient Menu School Breakfast Program for High School Students 고등학생을 위한 아침급식용 간편식단 개발
김정은 Jung Eun Kim , 지명순 Myoung Soon Ji
DOI:10.9724/kfcs.2013.29.4.343
Abstract
To help reduce the ``breakfast-skip`` rate of the high school students and improve such ``breakfast-skipping`` practice this study devised a new covenience menu for school breakfast Program. Dictated by a dietitian the form of cooking was rendered within directly-cookable convenient food; The price of menu ranged from 1,500-2,000won taking into account the parents` survey ; the menu formation drew largely from the student food preference survey and their favorites. The composition of menu - the Korean dish and the western dish put togetherwere of two folds and was based on the two: main menu, subsidiary menu. While main menu used rice, the subsidiary one used fruits, salads, milk, and juices. Energy intake sufficiency standard was set at a level of between 1/4 and 1/3 of the relevent group(mid&high students, 15-18 yrs old)`s approximated energy need, drawn from the Dietary Reference Intakes For Koreans(2010). 10 disparate, divised menus were tested deliberately- cooked at a site, thereafter qualifed and supplemented to meet the targeted energy amount. The nuturitional facts of each menu set were measured through the usage of CAN-PRO 3.0, Computer Aided Nutritional Analysis Program, for professionals. Completed menu set were then given in photograph. The results of this study were as follows : The results of this study were as follows : the newly developed menu`s calories and nuturitional content were as follows in the ratio of Dietary Reference Intakes For Koreans(2010) : Calories 95.7%(4.3% below the targeted intake standard), Protein(131.1%), Calcium(130.2%) the both of which marked higher than the recommended daily intake, iron(71.0%), Potassium(93.1%) both of which figure lower than the recommended daily intake. The cost of ingredients per each person was 1,335won, which was lower than the targeted cost(1500won). When calculated, hypothetically provided breakfast`s labor hour needed per 1 meal is shown to be average 1.2 minute. In conslusion : Convenience style school breakfast program would bring an increse in the intake of high school students` breakfast, which may contribute not only to the sound physical growth but to academic performance. Various developments of the school breakfast program is much needed continually.
Key Words
School Breakfast Program, High School Students, Convenient Menu
The Quality Characteristics of Backsulgi with Dough Ripe Stage Rice and Yellow Ripe Stage Rice 호숙기와 황숙기 멥쌀을 첨가한 백설기의 품질특성
The Quality Characteristics of Backsulgi with Dough Ripe Stage Rice and Yellow Ripe Stage Rice 호숙기와 황숙기 멥쌀을 첨가한 백설기의 품질특성
박소라 So Ra Park , 이정희 Jeung Hee Lee
DOI:10.9724/kfcs.2013.29.4.353
Abstract
The effect of the addition of dough ripe stage rice (DRSR) and yellow ripe stage rice (YRSR) on the quality characteristics of Backsulgi was investigated. The DRSR and YRSR addition ratio of 30% was selected by preliminary sensory evaluation study for which backsulgi was prepared with DRSR added to full ripe stage rice (FRSR, control) as the weight ratio of 0, 20, 30 and 50%. The pasting properties of 30% added DRSR and YRSR flours, analyzed with rapid viscosity analyzer (RVA), were compared with FRSR flour. The RVA values of holding, breakdown, final viscosities were higher in 30% DRSR and YRSR flours than in control. Backsulgi prepared with 30% DRSR and YRSR showed lower moisture content along with higher greenness and yellowness than control. As a result of analysis with texture analyzer, adhesiveness, springiness, cohesiveness, chewiness and resilience were lower in backsulgis with 30% DRSR and YRSR than in control. In the sensory evaluation, backsulgis with 30% DRSR and YRSR were assessed as having more intensive green color, and more greenish and delicious taste than control. Furthermore, backsulgi with 30% DRSR showed higher score of overall acceptability than 30% YRSR (p<0.05), and not significantly different score with control (p>0.05). Therefore, the addition of 30% DRSR could give favorable color and flavor to backsulgi.
Effects of Dietary Intake of Agarum cribrosum Ethanol Extract on Lipid Level in Diet-induced Obese Rats 구멍쇠 미역 에탄올 추출물의 섭취가 비만유도 흰쥐의 지질농도에 미치는 영향
박성진 Sung Jin Park , 이상아 Sang Ah Lee , 송효남 Hyo Nam Song , 박태길 Tae Gil Park
DOI:10.9724/kfcs.2013.29.4.361
Abstract
This research was performed to investigate the effect of Agarum cribrosum ethanol extracts on the levels of lipids in the serum of rats fed a high-fat diet for 10 weeks. Experimental groups were divided into basal diet only (BDG), high fat diet control (HFDCG), high-fat diet and 5% Agarum cribrosum ethanol extract powder (HF5S), and high-fat diet and 10% Agarum cribrosum ethanol extract powder(HF10S) groups. The levels of hematological variables were not significantly different among the four groups. Compared with the control group`s serum total cholesterol level of 89.14 mg/dL, the levels of the HF5S and HF10S groups were significantly lowered to 77.26 and 75.47 mg/dL, respectively. Compared with the control group`s LDL-cholesterol leve of 27.41 mg/dL, the LDL-cholesterol levels of the HF5S and HF10S groups were significantly lowered to 20.64 and 20.17 mg/dL, respectively. Also, compared to the control group`s serum triglyceride level of 98.36 mg/dL, the triglyceride levels of the HF5S and HF10S groups were significantly lowered to 87.94 and 87.39 mg/dL, respectively. These results indicate that dietary intake of Agarum cribrosum ethanol extracts might have beneficial effects on obesity by reducing body weight and improving blood lipid profile.
A Survey on Food Purchasing of Internet Users via On-line Shopping 인터넷 사용자의 온라인 식품 구매 실태 조사
남세현 Se Hyun Nam , 심기현 Ki Hyeon Sim
DOI:10.9724/kfcs.2013.29.4.367
Abstract
The objectives of this study are to provide the food market of internet shopping malls with effective marketing data, to provide basic data for the development of related fields of the study, and ultimately to increase the satisfaction of food consumers of internet shopping malls. To achieve the object of this research, a cluster analysis of the research subjects was carried out based on the following 5 factors of food purchasing attribute that had been deduced by a factor analysis by the types of food purchasers: quality characteristics, informativity, convenience, price and diversity. According to the result of the cluster analysis, the research subjects were classified into the 2 clusters of diversity and informativity. The deduced 2 clusters, together with age and occupation among general characteristics, were used as independent variables to find out food purchasing behaviors and satisfaction at internet shopping malls. The results are as follows: Regarding the frequency of food purchasing experiences at internet shopping malls according to occupation, the highest frequency was shown by those involved in service, sales and self-employed businesses; whereas regarding the frequency according to age, those in their 30s and 40s showed the highest frequency. The total amount of money spent on food purchasing for 1 year at internet shopping malls was shown to increase as age increased. The frequency of the purchasing experiences of agricultural products and fish products was shown to be higher as age increased. However, overall purchase satisfaction was highest among those in their 30s, while lowest among those in their 40s. Regarding satisfaction by the types of food purchased via internet shopping malls, satisfaction was relatively higher with common foods and functional foods, while lower with fish products. Taken together, it was concluded that purchasing behaviors at internet food shopping malls, such as the frequency of purchasing experiences and purchase amount, varied depending on age rather than purchasing attribute. Accordingly, in order to vitalize internet food shopping malls, it would be necessary to provide customized food shopping information for individual age groups.
Key Words
internet shopping mall, purchasing attribute, food consumer, cluster analysis
Review on Japchae in Cook Books Published during 1600s-1960s 1600년대~ 1960년대 조리서에 수록된 잡채의 문헌고찰
Review on Japchae in Cook Books Published during 1600s-1960s 1600년대~ 1960년대 조리서에 수록된 잡채의 문헌고찰
이경애 Kyong Ae Lee
DOI:10.9724/kfcs.2013.29.4.377
Abstract
The changes in ingredients, seasonings and cooking methods of Japchae in Korean cook books published from the 1600s to the 1960s were investigated in this study. Japchae was a royal dish enjoyed by Kwanhaegun of Joseon Dynasty and interesting historical story is contained in it. Kwanghaegun Ilgi in 1608 showed that Japchae was Kwanghaegun`s favorite dish. Therefore, it has been thought that Japchae was created in the 17th century. Wonhaengeulmyojeongrieugye in 1796 described bellflower Japchae and mungbean sprout Japchae. The traditional Japchae was made without glass noodle called dangmyeon. Eumsikdimibang in 1670 first introduced traditional Japchae, which was made with 20 different ingredients and then served with topping sauce made of pheasant broth, strained soybean paste and wheat flour. Japchae in Kyugonyoram(1896) was prepared by mixing mungbean sprout, watercress, gonjasoni, tripe and yukhwe with mustard. The current style Japchae with glass noodle first appeared in the 1920s and became popular in the 1950s because the traditional Japchae was described in cook books until the 1940s. There were two ways of preparing current style Japchae. Yijogungjeongyoritonggo in 1957 described Japchae was made by mixing the boiled glass noodle with other ingredients and seasonings together. On the other hand, Japchae in Urinaraeumsikmandeuneunbeob(1960) was prepared by seasoning first with other ingredients, and then mixing boiled glass noodle. A variety of ingredients - vegetables, mushrooms, meat, fish, pheasant, beef tong, sea cucumber, gonjasoni and pear - has been used to prepare Japchae. Japchae has been seasoned with ginger, soy sauce, black pepper, sesame salt, sesame oil, oil, leek, garlic, salt, sugar, vinegar and mustard. Egg strips, pine nut, thin strips of Shiitake and stone mushroom, red pepper threads, Chinese pepper(cheoncho), black pepper and ginger were used for garnishing.
Changes in Quality Characteristics of Seasoned Soy Sauce Treated with Superheated Steam and High Hydrostatic Pressure during Cold Storage 과열증기와 초고압 처리법을 적용한 간장 소스의 냉장저장 중 품질 특성 변화
최윤 Yoon Choi , 오지혜 Ji Hye Oh , 배인영 In Young Bae , 조은경 Eun Kyoung Cho , 권대중 Dae Joong Kwon , 박혜원 Hae Won Park , 윤선 Sun Yoon
Changes in Quality Characteristics of Seasoned Soy Sauce Treated with Superheated Steam and High Hydrostatic Pressure during Cold Storage 과열증기와 초고압 처리법을 적용한 간장 소스의 냉장저장 중 품질 특성 변화
최윤 Yoon Choi , 오지혜 Ji Hye Oh , 배인영 In Young Bae , 조은경 Eun Kyoung Cho , 권대중 Dae Joong Kwon , 박혜원 Hae Won Park , 윤선 Sun Yoon
DOI:10.9724/kfcs.2013.29.4.387
Abstract
Seasoned soy sauce is one of the popular seasoning sauces added to the Korean traditional foods such as Bulgogi, Galbi. However, industrially processed sauces have poor sensory quality because of heating treatment for sterilization. The purpose of this study was to develop seasoned soy sauce having fresh taste and good quality by applying superheated steam (SHS) and high hydrostatic pressure (HHP) technologies. To maintenance the sauce qualities, food materials such as apple, onion, and garlic were pretreated with SHS (heater 100℃, steam 280℃, 30 s~1 min 30 s) before mixing with other ingredients. During storage of 7 days, color, pH, and browning potential of SHS treated samples (apple, onion and garlic) did not change and also polyphenol oxidase was inactivated (p<0.05). The seasoned soy sauce including SHS treated materials was sterilized by thermal process (85℃, 30min) or non-thermal process, HHP (550 MPa, 5~10℃, 3 min). In SHS+HHP treated sauce, salinity, sugar contents, lightness, viscosity did not change (p<0.05), and total viable cell counts were detected below 4 log cycle at 5℃ for 30 days. E.coli and B.cereus are not determined in all samples. In sensory evaluation, Bulgogi prepared with SHS+HHP treated sauce was more acceptable than others.
A Study on the Eating Habits and Healthy Eating Behaviors of the University Students in Jeonbuk Area 전북지역 대학생들의 식생활 습관과 건강 관련 식행동에 관한 연구
민계홍 Kye Hong Min
DOI:10.9724/kfcs.2013.29.4.399
Abstract
The purpose of this study was to investigate eating habits, healthy eating behaviors, food preference etc. of university students for them to enjoy delightful and healthy campus life and offer preliminary data to the related educational facilities and households for them to make use of the data for making out a menu. We conducted survey aiming at 4-year-course students in Jeonbuk area and survey period was from May 6th of 2013 to May 24th of 2013. The result are as followings. First, food habit evaluation with 10 questions shows that they are inclined to have refreshments, water, vegetables, fruits, grains and protein food often and also eat food blandly. So, we consider this finding is generally positive. Second, through the research on their healthy eating behaviors, we learned their interests in healthy food is average and their selection criteria for healthy food is nutrition value. Information sources for healthy food are mainly TV or mass media and good healthy food in their opinion is Korean food. Third, the findings of food preference show university students like the white rice most but don`t like the rice with beans most in terms of rice type. We also found their favorite food is fried rice, favorite noodle is spaghetti, favorite soups are thick beef soups, favorite broth is potato and pork rib broth, favorite stew is kimchi stew, favorite steamed dish is braised short ribs and favorite meat is pork.
Key Words
eating habit, healthy, eating behaviors, university student, jeonbuk area
Physiological Activities of Enzyme Hydrolysates in Ethanol Extracts from Sesame, Black Sesame and Perilla cake 참깨박, 흑참깨박 및 들깨박 에탄올 추출물의 효소처리에 따른 생리활성
Physiological Activities of Enzyme Hydrolysates in Ethanol Extracts from Sesame, Black Sesame and Perilla cake 참깨박, 흑참깨박 및 들깨박 에탄올 추출물의 효소처리에 따른 생리활성
손종연 Jong Youn Son , 장성환 Sung Hwan Jang
DOI:10.9724/kfcs.2013.29.4.407
Abstract
This study was investigated physiological activities of enzyme hydrolysates in 80% ethanol extracts from sesame, black sesame and perilla cake. Total phenol contents in 80% ethanol extracts of sesame, black sesame and perilla cake were 116.90, 102.20 and 141.90 mg/g, respectively. Whereas total flavonoid contents were 64.10, 32.00 and 131.90 mg/g, respectively. Total phenol contents of enzyme hydrolysates in 80% ethanol extracts from sesame, black sesame and perilla cake were 413.30, 221.20 and 409.10 mg/g, respectively. Whereas total flavonoid contents were 361.80, 103.30 and 345.80 mg/g, respectively. Electron donating effects, nitrite-scavenging abilities, ferrous ion chelating effect and SOD-like activities increased by emzymatic hydrolysis. The order of Electron donating effects, nitrite-scavenging abilities and SOD-like activities by emzymatic hydrolysis was perilla > sesame > black sesame cake. And the order of nitrite-scavenging abilities(pH 1.2) was sesame > perilla > black sesame cake.
Key Words
sesame, black sesame, perilla cake, enzyme hydrolysate, physiological activities
Quality Changes of Ground Pork Containing Safflower Seed during Frozen Storage 홍화씨를 첨가한 분쇄돈육의 동결저장 중 품질변화
박경숙 Kyung Sook Park , 최영준 Young Joon Choi , 박현숙 Hyun Suk Park , 차경숙 Kyung Sook Cha , 이경숙 Kyung Sook Lee , 정인철 In Chul Jung
Quality Changes of Ground Pork Containing Safflower Seed during Frozen Storage 홍화씨를 첨가한 분쇄돈육의 동결저장 중 품질변화
박경숙 Kyung Sook Park , 최영준 Young Joon Choi , 박현숙 Hyun Suk Park , 차경숙 Kyung Sook Cha , 이경숙 Kyung Sook Lee , 정인철 In Chul Jung
DOI:10.9724/kfcs.2013.29.4.417
Abstract
This study was carried out to investigate the effect of safflower seed on the physicochemical properties of ground pork during frozen storage. Three types of ground pork were evaluated: 20% pork back fat added (T0, control), 10% pork back fat and 10% added safflower seed (T1), and 20% added safflower seed (T2). Water holding capacity decreased with longer storage period, and that of T2 was the highest (p<0.05). Cooking loss increased with longer storage period, and that of T1 and T2 was higher than that of T0 (p<0.05). The reduction in diameter of T0 increased, but that of T1 and T2 was not significantly different with longer storage period. Hardness and chewiness increased, but springiness decreased with longer storage period (p<0.05). Hardness, springiness and chewiness of T2 was the highest (p<0.05). The pH decreased with longer storage period (p<0.05), and those of T0, T1 and T2 were pH 5.41, 5.43 and 5.32, respectively, after 50 days of storage. The TBARS (2-thiobarbituric acid reactive substances) values of T0 and T1 increased, but that of T2 was not significantly different with longer storage period. The TBARS values of T0, T1 and T2 were 4.76, 2.77 and 0.54 mg malonaldehyde/kg, respectively, after 50 days of storage. The L*, a* and b* value of T0 was the highest among the samples (p<0.05), the a* value of the samples decreased with longer storage period (p<0.05). In conclusion, this study demonstrates that the addition safflower seed tended to improve physiological properties and antioxidative effects.
A Survey on the Using Practice of the Central Kitchen Products in the Catering 단체급식에서의 센트럴 키친 제품 이용 실태 조사
송지영 Ji Young Song , 심기현 Ki Hyeon Sim
29(4) 425-437, 2013
Title
A Survey on the Using Practice of the Central Kitchen Products in the Catering 단체급식에서의 센트럴 키친 제품 이용 실태 조사
송지영 Ji Young Song , 심기현 Ki Hyeon Sim
DOI:
Abstract
This study conducted a questionnaire survey of the current use status of central kitchen products on 198 dietitians and cooks working at a catering center of a company affiliated with group S in order to investigate the use state of the central kitchen products in catering. The largest groups of respondents answered that they use the central kitchen products once two to four days. As a reason to use it, the largest group answered that they used it because of the ease of preparation. In addition, the results show that the subjects often use sauce and processed vegetables among the central kitchen products. This study investigated the efficiency of cooking, hygiene and safety management of the central kitchen products. The results show that they have a large effect on shortening the cooking time. The quality control and service efficiency of the central kitchen products showed a positive reaction to the menu diversification and excellent quality but a negative reaction to the nutritious superiority. The operating cost efficiency of the central kitchen products generally showed a negative reaction except for the reducing effect of waste rate. As an improvement of the central kitchen products, the survey shows that the reduction in price and quality progress should be most urgently improved. Based on these results, the introduction of the central kitchen products into to the catering enables to standardize mass production, improve the taste and quality, cook without professional chefs and produce productivity increasing effect in the catering by the time shortening effect.
Key Words
central kitchen, catering, efficiency, standardization, productivity
