• 제목/요약/키워드: Confectionery

검색결과 205건 처리시간 0.024초

우리나라 제과 산업의 역사 (History of the Korean confectionery industry)

  • 정명교
    • 식품과학과 산업
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    • 제53권3호
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    • pp.295-306
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    • 2020
  • In Korea, confectionery refers to biscuits, snacks, chocolate, candy and gum. The first sweet in Korea is the Yumilkwa (oil-and-honey pastry) in the Goryeo Dynasty which was mentioned in history book, and is seen to be popular in medieval Korea. Korea's confectionery industry began in 1945 with the aid of the U.S. forces, Haitai Confectionery company produced sweets. The first confectionery product is 'Yeon yang gang'. In the 1970s and 1980s, the confectionery industry developed along with economic growth in Korea, and many of the products released at this time are still loved. Now the domestic market is saturated, sales of domestic confectionery companies are decreasing due to low-priced offers made by importers. It is necessary to develop products with high quality and brand power that can lead the market, and I think it is necessary to target the undeveloped market like the Halal market.

제과산업에서의 유통정보 시스템 설계 방향 (A Framework for the Information System Design to support Distribution System in the Confectionery Industry)

  • 박순달;김우제
    • 산업공학
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    • 제5권2호
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    • pp.101-109
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    • 1992
  • The purpose of this paper is to establish a framework of the information system design for the distribution management in the confectionery industry. First, we present the characteristics of distribution information system and the distribution information flow in the confectionery industry. Next, we present a sketch of the computer-communication system as the mechanism for improving communication within the distribution system and design the subsystems of distribution information system. And we design the data structure for manipulating distribution information. Finally, we present the case study in which we design the distribution information system in the confectionery industry.

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제빵 제과에 다양한 설탕 이용에 관한 연구 (A Study on the Diverse Roles of Sugar in Confectionery and Bread-making.)

  • 이명호
    • 한국조리학회지
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    • 제4권
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    • pp.249-269
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    • 1998
  • What satisfies the desire of human beings about taste most easily is sweet taste, and it has seemed that the pronoun of sweet taste is sugar. Sugar is used in confectionery and bread-making essentially, and it has influence on the structure and touch of baked confectionery. In addition, if we soften the and apply heat, coloring is made. Thus, it colors good. It doesn't have a sweet taste, but it has the effect to emit fragrance variously, balance and soften the product. The kinds of sugar are very diverse, and it is sugar to be referred to as white sugar is used most frequently. In this study, this researcher examined the classification of physicochemical property and melting point etc. of sugar in confectionery and bread-making through theoretical study, about the simple classification of sugar. In addition, this researcher approached about the role of sugar in confectionery and bread-making and about the influence to have when it is more or less than proper quantity, centering around function. As the result, this researcher extracted the importance of sugar in confectionery and bread-making. It means that the increase of 5% of sugar quantity decreases the absorption quantity of moisture by 1% in bread-making and that the excess of 8% of sugar slow the action of yeast in straight method. Besides, there are the properties such as absorptive property, permeability, storage nature, aging prevention of starch, oxidation restraint of oils and fats, the gelation action of pectin, the fermentation acceleration of yeast, and the emulsification-maintaining-nautre and antiseptics effect of fat-soluble material. And in confectionery, sugar makes fragrance and peel color, increases the storage nature with moisture maintenance and has the softening effect. So, it is considered that the attitude to study and make efforts continuously on the basis of the role of sugar will have to be unfolded in confectionery and bread-making.

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테트라하이드로퓨란에 의한 추출방법을 이용한 츄잉검의 비타민 C 정량 (Determination of Vitamin C in Chewing Gum Using Extraction by Tetrahydrofuran)

  • 노회진;김필;박천호;이기정;노봉수;최진환
    • 한국식품과학회지
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    • 제31권6호
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    • pp.1484-1487
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    • 1999
  • Extraction is the most important and tedious step to determine water-soluble vitamin C in water-insoluble chewing gum. For the rapid determination of vitamin C in chewing gum, a new method of dispersion in tetrahydrofuran(THF) was performed. Vitamin C was easily extracted from gum base using THF The content of vitamin C in chewing gum was rapidly quantified with high reliability by an enzymatic method using a chewing gum sample dispersed in tetrahydrofuran.

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The Present and Future of the Food Market in Northeast Asia: Confectionery Markets

  • Jeong, Han-Na-Ra;Moon, Junghoon
    • Agribusiness and Information Management
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    • 제4권1호
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    • pp.41-47
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    • 2012
  • The Asian food market has been growing recently, due to the role played by major Asian countries, which include Korea, China, and Japan. This study is purposed to investigate the potential of the food market in these Northeast Asian countries and to suggest future direction for global food companies. For in-depth analysis, this study is limited in scope to the confectionery market and analyzes that market within two frameworks: first, the 'Market Attractiveness Matrix' which transforms the 'BCG Matrix' to fit into the food market in order to analyze the flow in the Asian confectionery market; and second, analysis of the potential growth of the market using a Category Development Index (CDI), which aids in understanding the growth potential of a market. The European food market has recently reached its capacity and is now experiencing a low growth rate (Data Monitor, 2011). It is time for food companies to find a new 'blue ocean' to avoid fierce competition in the mature markets of Europe. Therefore, this analysis of the confectionery market, using the Market Attractiveness Matrix and CDI will suggest opportune directions for global food companies.

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제과.제빵 학원의 교육환경과 수강생의 전공인식이 학습만족도에 미치는 영향 (The Effect of Educational Environment and a Student's Major Recognition on Learning Satisfaction at the Bakery & Confectionery Institute)

  • 김형준
    • 한국식생활문화학회지
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    • 제26권1호
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    • pp.63-71
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    • 2011
  • The purpose of this study was to establish different levels of learning satisfaction concerning bakery and confectionery institute students in relation to their educational environment as well as to determine the relationships between variables. A questionnaire was distributed to 260 students enrolled in the bakery and confectionery institute at Gyeongju in the Pohang and Ulsan area, and 242 were used in the final analysis. Collected data were statistically analyzed using SPSS 12.0 Windows. Results of this study can be summarized as follows. The students were mostly satisfied with the learning environment and teaching methods of the institute. A significant difference was observed between male and female students for recognizing teaching methods and major recognition. Furthermore, the educational environment and major recognition of students were positively related with learning satisfaction. Therefore, the staff at the bakery and confectionary institute should provide the proper curriculum and facilities for the students.

한지를 이용한 전통식품 포장재 디자인에 관한 연구(제1보) - 한과류 포장재 디자인 - (A Study on the Design of Traditional Food Package Under the Use of Hanji(I) - Design of Korean dried confectionary package -)

  • 이유라;김혜원;임현아
    • 펄프종이기술
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    • 제39권2호
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    • pp.68-77
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    • 2007
  • It is necessary to recognize philosophical and scientific depth, contained in traditional culture in a correct fashion, in order to succeed and develop our excellent traditional culture. Some studies on storage, circulation, and package design of traditional food will multiple the added value of traditional culture. So this research was carried out for making packing cases of kinds of Korean dried confectionery using Hanji by traditional manufacturing method, Hanji textile, charcoal Hanji and jade Hanji, and for developing environmental-friendly Korean dried confectionery package as more luxurious packaging papers by putting an exterior design on the surface. The results measured physical properties, air permeability and anti-mold activity of Hanji, and designing Korean dried confectionery are as follows. The physical properties and air permeability used to manufacture Korean dried confectionery package, turned out to be no affection to the food packaging Hanji. In order to avoid the monotonousness of Korean dried confectionery package, it was designed with Hanji textile together with elegant traditional pattern. It is estimated to increase the value of Korean dried food and to make the anti-mold activity of Hanji added charcoal and jade effective. In conclusion, by developing individual properties of traditional food and proper packaging paper as well as packaging design according to circulating situation, it is considered that the taste and the fancy can be maximized. After all, by applying excellent traits contained in our race's culture, it is possible to develop the package cases into competitive ones. And it would be able to increase utilization of Hanji. Namely, production of high quality traditional food package with Hanji is expected for new valuable industry of Hanji.

과자류의 굽기공정에 미생물학적 한계기준 설정에 관한 연구 (Study of the Microbiological Limitation Standards Setting of Baking Processing by Confectionery)

  • 이웅수;권상철
    • 한국산학기술학회논문지
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    • 제16권8호
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    • pp.5422-5429
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    • 2015
  • 본 연구는 과자류의 HACCP(Hazard Analysis Critical Control Point)시스템 적용을 위한 연구이다. 본 실험에 사용된 시료는 과자류의 주원료, 작업장 시설, 도구와 작업자는, 2014년 9월 1일~2015년 1월 15일까지 충남 계룡시 소재에 있는 LB 업체에서 제공받았다. 제조공정도는 일반적인 과자류 제조업체의 제조공정을 참고로 하여 원료 농산물(쌀가루, 계란, 밀가루), 부재료, 용수와 포장재료의 입고, 보관, 계량, 배합, 성형, 가열(굽기), 냉각, 금속검출, 내포장, 외포장 및 출하공정으로 작성하였다. 원료농산물의 미생물학적 위해요소 분석결과 일반세균수는 계란에서 $6.2{\times}10^3CFU/g$로 가장 많이 검출되었다. 하지만, 굽기공정 이후의 미생물검사 결과는 모든 균이 검출되지 않아 안전한 것으로 나타났다. 하지만, 작업장 전체에 체계적인 세척 및 소독을 실시하여 미생물학적 위해를 감소시키고 작업자 위생교육 등을 통하여 위생개념 향상과 작업장의 위생관리가 함께 이루어져야 할 것으로 생각된다.

The amelioration of plasma lipids by Korean traditional confectionery in middle-aged women: A cross-over study with western cookie

  • Hong, Sun Hee;Kim, Mijeong;Woo, Minji;Noh, Jeong Sook;Lee, JaeHwan;Chung, Lana;Song, Yeong Ok
    • Nutrition Research and Practice
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    • 제10권6호
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    • pp.590-596
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    • 2016
  • BACKGROUND/OBJECTIVES: The purpose of this study was to examine whether plasma lipid profiles are affected differently by snack kinds with equal calorific values. SUBJECTS/METHODS: We compared a Korean traditional confectionery (dasik) with Western confectionery (cookie) in this regard. Controlled cross-over study consisted of two 3-week snack intake phases and for separating, a 2-week washout period (3-2-3) was carried out with 30 healthy women aged between 40-59 years old. Brown rice based Korean traditional confectionery and wheat flour based Western confectionery were used. The participants consumed either dasik or cookie every day for 3 weeks, providing 93 kcal a day. RESULTS: The total cholesterol (TC) in the dasik group had decreased significantly after 3 weeks (P < 0.05). Furthermore, in the dasik group, reduction in TC and low-density lipoprotein-cholesterol were greater than those in the cookie group (P < 0.05). CONCLUSIONS: Prioritizing functional snacks like dasik improves plasma lipid profiles; this may be useful information for individuals who cannot refrain from snacking.

제과점 및 호텔에서 생산되는 서양 후식의 소비자 의식조사 (Consumer′s Understanding and Preference for the Western Dessert in the Confectionery and Hotel)

  • 정희선;주나미
    • 한국식품조리과학회지
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    • 제18권2호
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    • pp.262-273
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    • 2002
  • This study was conducted to investigate the general utilization and preference for the western desserts from confectioneries and hotels by the female university students in Seoul and Kyunggi area. The most high frequency of utilizing western desserts from confectioneries was 1∼3 times a month. Five items of confectionary dessert (chocolate, jelly, candy, cookie and ice cream) were preferred by house-dwellers and non-food science majors. And the families with higher income favoured chocolate and pie. The purchasing frequency of western desserts from confectionery was far more frequent in jelly and candy(1∼3 times a week) compared with chocolate, pies and cookies(1∼3 times a month) and sherbet and ice cream(1∼4 times a year). Hotel was used less frequently for purchasing western desserts. Cake was recognized well as a western dessert by the house-dwellers, and ice cream was recognized better by the apartment-dwellers (p<0.05). And the respondents with food science major had a wider preference for cake, pudding and ice cream(p<0.05).