Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Food Styling and Table Designs Applying on Various Tofu Menu

다양한 두부 메뉴의 푸드 스타일링과 테이블 디자인 연구

  • Kim, Mi Ja (Faculty of Food Service and Technology Catholic University of Daegu)
  • 김미자 (대구가톨릭대학교 외식산업학전공)
  • Received : 2016.09.20
  • Accepted : 2016.12.01
  • Published : 2016.12.31
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Abstract

Purpose: This study aims to develop menu for tofu, which will satisfy a variety of needs of people by harmonizing tofu and other ingredients. Methods: In the present study, the standard recipes were made for tofu menu development by improving the existing recipes like Dubu-seon, Dubu-kimchi, Dubu-jeongol, and Sundubu-jjigae (soft tofu stew). Based on newly developed recipes, the nutritional analysis was conducted using the analyzing program of the Korean Nutrition Society (CAN-Pro 4.0). Food styling was devised considering the shape and color of plates, layout, and color harmony. Table design was devised empirically employing tablecloth, napkin, dinnerware, glasses, cutlery, centerpiece, and figures. Results: Food styling of Dubu-seon was devised by improving the visual aspect, using Korean traditional five cardinal colors. It turns out that the improvised version of Dubu-seon (prepared following the new recipe) can satisfy 15.1% of amount of recommended dietary fiber intake per day for both male and female adults. In case of Dubu-kimchi, the dish was developed as a one-dish meal by supplementing protein and improving food styling. Beef was added in a form of a meatballs which is especially preferred by children. However, the amount of salt was reduced due to the strong and spicy taste of kimchi itself, resulting in 32% of daily intake of sodium. Dubu-jeongol was also improvised by reducing protein content, and more vegetables were added. Food styling was also improved. Concerning Sundubu-jjigae, protein was supplemented by addition of mushrooms rather than the existing way of adding shellfish. The sodium content was 133.88 mg, which is merely 10% of daily intake. Conclusion: With the new developments in tofu menus, new food styling, and table design, this study aims to contribute towards the rise in sales in the food service industry in terms of being used as basic and critical data.

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References

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