• Korean journal of food and cookery science
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• v.12 no.1
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• pp.74-81
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• 1996

Chinese cabbage Kimchi is a traditional fermented food and a numerous variety of Kimchies are produced in Korea. Most of Kimchis are produced on a small scale in the home for individual household use and recipes of Kimchis are deeply embedded in the individual cultures. Currently, however, factory-produced Kimchi is becoming popular by industrialization and changes of life style. This study was conducted to find out recipes of traditional Kimchis which are known delicious in Pusan and its environs and to develop a Kimchi with high quality. The characteristics of Kimchi recipes surveyed in Pusan and its environs are as follow: 1) Large amount of red pepper, garlic and anchovy sauce was used, which made Kimchi hot and spicy. 2) Extracts of dried anchovy or shrimp, or pear and onion juice was used to mix red pepper power. 3) Selection of good quality of Chinese cabbage and red pepper was very important step to determine quality of Kimchi. Furthermore, a numerous variety of submaterials added in Kimchi may also contribute to the high quality of Kimchi. 4) Salt concentration of Kimchi was around 2%, which was lower than it was generally known. Through this survey, it was suggested that maintaining low salt content of Chinese cabbage during salting make Kimchi crispy and juicy.

• Proceedings of the Korean Society of Computer Information Conference
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• 2022.07a
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• pp.281-284
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• 2022

코로나로 인해 대한민국의 모든 산업은 위축되었고, 모두가 힘든 시기를 보내고 있지만 그 중 캠핑산업은 예외이다. 코로나와 상관없이 야외에서 즐길 수 있는 캠핑장을 찾는 사람들은 꾸준히 늘어나고 있다. 이러한 캠핑에 있어서 가장 중요한 요소는 먹거리이다. 그 중 가장 대표적이고 잘 알려진 먹거리는 고기 요리이다. 본 논문은 캠핑족들의 편의를 제공해주기 위해 블루투스 통신을 통해 적정 고기 온도를 알려주는 서비스를 제공한다. 아두이노와 블루투스 서미스터 센서를 연결하여 안드로이드 스튜디오를 활용하여 애플리케이션을 개발하고, 블루투스로 통신을 통해 외부 장치 데이터 통신 구현을 통하여 실시간 온도 데이터를 확인할 수 있다. 또한 Firebase를 활용하여 레시피북을 제작해 접하지 못했던 육류 위주의 레시피를 제공하는 서비스도 제공한다.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2003.05a
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• pp.84-84
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• 2003

최근 젊은층의 서양후식 소비가 증가하는 경향에 맞추어 우리음식인 오미자편과 서양후식인 젤리를 접목한 우리실정에 맞는 오미자편 개발의 필요성을 느껴 반응표면 실험계획법으로 오미자편의 최적 레시피를 찾아내고 상품화를 시도하여 서양의 젤리와 경쟁력을 갓추어 보급하고자 본 연구를 실시하였다. 오미자편의 각 물성 측정치는 1차 선형효과에서 주로 pectin과 sucrose에 의해 영향을 받았고, 2차 곡선효과에서는 pectin $\times$ pectin이 탄력성, 점착성에 영향을 받았다. (중략)

• Proceedings of the Korea Information Processing Society Conference
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• 2014.11a
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• pp.50-52
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• 2014

본 논문에서는 아두이노와 블루투스를 이용하여 워터펌프모터를 제어하고 음료가 섞이는 칵테일 머신을 개발하였다. 칵테일 머신의 주요 기능은 1) 안드로이드 기반 OS 와 아두이노에 연결된 블루투스 모듈 간의 통신을 통해 음료를 주문하고, 2) 각 워터펌프 모터들의 수동 캘리브레이션 작업을 통해 정밀한 음료량을 제어하며, 3) 레시피에 선택된 음료들 간의 배합을 통해 칵테일을 주조하는 것이다. 이를 위해 펌프모터 제어를 통해 음료 혼합 시스템을 개발하기 위해 개별 모터와 사용되는 액체의 점도에 따른 유량의 차이를 실험을 통해 획득함으로써 칵테일을 구성하는 주요 요소인 배합비율을 맞추는 기능을 구현하였다.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.77-93
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• 2013

This study examines the university students majoring in culinary arts to survey the recognition levels of culinary arts education for the purpose of searching for a development plan for culinary education. A survey was conducted to 407 students in a cooking and food service program. To achieve the purpose of this study, SPSS 17.0, a statistics program, was used for a descriptive analysis, a frequency analysis, and a factor analysis. In this study, we have developed a device to measure educational service quality which can be applied to the place of higher education, and factors that determine educational service quality are dragged through this device. In addition, this research identifies which statistically significant factors play a part in overall satisfaction and interprets 26 quality attributes using importance-satisfaction transformed index. The interest and necessity of culinary arts education was very high while the performance degree was considered insufficient. In conclusion, if chances are given to display achievement of desire self-directly through increasing practical training, development and application of various programs, operation of open practice classes and curriculum organization reflecting social changes in the education courses, the culinary arts education will be considered to be more vitalized.

• Culinary science and hospitality research
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• v.19 no.2
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• pp.176-189
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• 2013

This study has been conducted on 213 students in 4-year universities located in the regions of Daejeon and Chungnam in order to investigate a method to develop a smart device based culinary education application and the results and development method were as follows. First, the most often used smart device was a smart phone, which is used for over 5 hours a day and mainly used for SNS. Second, they utilized a smart device for language and major study during their spare time, wanted educational contents most and thought them useful for learning. Third, most of the students were positively aware of the necessity and learning effects of culinary education applications, and the response rate to utilize the application once a week was highest. Also, they hoped various recipes and simple cuisine and craftsman cooking. Therefore, the functions of SNS mostly often used by students should be added to promote interaction between teachers and students. And more contents should be made for students to use easily in moving or in their spare time. Furthermore, various videos of teaching and theoretical information should be included. And the applications focused on recipes and simple and craftsman cooking should be developed and uploaded on a school homepage and on popular portal sites so that students can easily utilize them.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2012.10a
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• pp.984-987
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• 2012

A Smart TV is the multi TV which have not only function ability of general TV but also web service and application as like smartphone based on internet. In this paper, we suggest the web system for cooking recipes as smart TV application. This system have a game function by simulation and we can enjoy this cooking recipes application as a game.

• Proceedings of the Korea Information Processing Society Conference
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• 2016.04a
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• pp.983-985
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• 2016

이 논문에서는 스마트폰과 IoT 기술을 이용하여 아두이노 보드에 탑재된 온도, 중량 등의 센서로부터 실시간 정보를 스마트폰으로 전송받아 요리과정을 시간별로 보여줌으로써 사용자들이 요리에 흥미를 유발시키고, SNS을 활용하여 자신이 개발한 레시피를 공개하여 누구든지 손쉽게 요리를 따라할 수 있는 내도쉐프 앱을 설계하고 구현한다.

• Korean journal of food and cookery science
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• v.24 no.5
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• pp.682-690
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• 2008

The principal objective of this study was to develop a standardized recipe for the large-scale production of Salbob and Ogokbob. The recipe was standardized as follows: we collected and recorded the amount of ingredients and production procedures currently being used by cooks in the contracted foodservice management company and hotel-based Korean restaurants. According to the food preferences of Koreans, we selected 2 kinds of rice; Salbob and Ogokbob. We developed a revised recipe and an evaluation form. We conducted a sensory evaluation with 30 panels, using a JAR (just-about-right) scale. We developed a standardized recipe for both kinds of rice. Yield, portion size, temperature, preparation time, equipment, cost, ingredients, weight of ingredients, method, and critical point were all components accounted for in the developed recipe. The factor method and the percentage method were proposed techniques for adjusting the recipe, and a direct measurement table for Salbob and Ogokbob was also devised.

• Proceedings of the Korea Information Processing Society Conference
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• 2019.10a
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• pp.506-508
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• 2019

1인 가구의 비율은 계속하여 증가하고 있으며 요리정보를 얻기 위한 쿡(Cook)방, 먹방, 요리추천 애플리케이션 등의 인기도 계속되고 있다. 요리에 대한 관심이 높아지면서 1인 가구 또한 요리에 많은 시간을 투자하는 것을 확인할 수 있었다. 한편, 기존 요리추천 애플리케이션에서는 사용자의 기호만 고려하기 때문에 사용자가 가지고 있는 재료를 고려하지 않은 문제가 있다. 본 논문은 이러한 요리정보의 수요를 충족시킴과 동시에 인공지능 이미지 인식 기술을 활용하여 현재 가진 재료로 지금 당장 만들 수 있는 요리와 레시피를 추천하는 서비스를 제공하여 1인 가구에 최적화된 솔루션을 제공한다.