• 한국식품영양학회지
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• 제6권1호
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• pp.8-15
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• 1993

We have examined the utility of alkaline ionic water for processing water In order to compare with piped tap water in cooking rice, making kimchi, making bean curd, raising bean sprouts and parboiling spinach. And we have estimated the quality of them. The result of the examination was as follow. A rice cooked with alkaline ionic water had pale yellow color, and had good quality in polish, viscocity, taste, odour and retrogradation as compared with a rice cooked of piped tap water. In the case of a water kimchi, refreshing taste and other kinds of taste were good. Unpleasant taste and smell have decreased. Fresh colour of a Chinese cabbage were maintained long because of the prevention of destruction of chlorophyll. In the case of bean sprouts, sprouting rate was promoted up to 2∼3% during the period of 2∼3 days as compared with that treated with piped tap water And the growth state was good and the contents of vitamin C were high as compared with those with piped tap water. In the case of parboiling of green spinach, the alkaline ionic water helped keeping the chlorophyll of spinach. In the case of bean curd, soft taste, polish, smell and total taste were good. The Utility value of alkaline ionic water for the processing of soft bean curd was recognized by making it soften.

• 한국생활과학회지
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• 제7권2호
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• pp.139-148
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• 1998

This study was carried out to investigate the intake pattern and the experience on the kimchi-making, and to analyze the taste preference of kimchi. The questionnaires have been collected from 473 college students in Taejon. Most students had taken baechu-kimchi, kkakduki, yeolmu-kimchi, dongchimi, and cheonggak-kimchi. They liked baechu-kimchi best, and then cheonggak-kimchi. Twenty-seven percent of students took kimchi every meal time and 53 % once a day. The rest 19.4% replied that they could take meals without kimchi. The male students ate more kimchi than the female(p<0.01). Sixty-five percent of them had tried the foreign foods made with kimchi and female had more experience than male(p<0.01). The taste of kimchi-japchae and kimchi-woodong was indicated as edible or taste very good by over two thirds of the students. Kimchi-pizza, kimchi-hamburger, and kimchi-spaghetti were evaluated as edible or taste good by the over half. The aging of kimchi was believed to be the most important factor to determine the taste. Students preferred kimchi which was weak in salty, sweet, and jot-kal taste, strong in hot taste, and proper in sour taste(well-fermented). Compared with the male, the female enjoyed kimchi having stronger sour and weaker jot-kal taste(p<0.01). More female students(43.5%) had experenced kimchi-making than the male(26.5%)(p<0.001). Three-fourth of them had made kimchi with their mother. Baechu-kimchi, cheonggak-kimchi, and dongchimi were recommended as the global food.

• 한국관광식음료학회지:관광식음료경영연구
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• 제14권1호
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• pp.21-35
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• 2003

Cooking can be defined as the means displaying good edible foods at the table by enhancing the basic characteristics of foods through cooking and through cookery processes such as steaming, boiling, broiling, poaching, braising, roasting, frying, etc. In order to attain this goal, we have to apprehend the precise definition for the basic cooking methods and the taste. Base on this notion, this study try to show how cooking methods affect the taste and to present various cooking methods available to the characteristics of foods. Finally we hope this study will help understand how cooking methods affect the taste by analysing vaguely defined our taste into the elements having an influence on our senses of the taste.

• 한국치위생학회지
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• 제13권5호
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• pp.749-757
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• 2013

Objectives : The aim of the study is to investigate the relationship between salivary flow, palate recognition threshold, DMFT index and oral health influence point (OHIP-14) of the adults over 40 years old. Methods : Salivary flow and taste recognition threshold were measured in 220 adults over 40 years old from three dental clinics in Daegu from January 3 to February 4, 2012. A total of 208 questionnaires were analyzed. Results : The adults recognized the sour taste in low concentration level when the salivary flow was faster. DMFT index was low in those who recognized sweet and sour taste that affected OHIP-14. Conclusions : Tooth decaying food must be restricted because of its high acidity in the past despite the individuals' taste recognition threshold was neglected. Before the diet control, it is necessary to measure the taste threshold of the individuals. Training for improving salivary flow is very important to prevent dental caries and to preserve good taste.

• 한국조리학회지
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• 제23권8호
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• pp.17-26
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• 2017

This study compared and analyzed the importance-satisfaction regarding the selection attributes of the convenience store focusing on PB lunch box for consumers of 20s and 30s. According to the research results, the importance of factors such as easy purchase, time reduction, convenient intake were found to be high among the selection attributes of the convenience store PB lunchbox and those of factors such as confirmation of food ingredients, nutrition, and new taste were found to be relatively low. In addition, factors with high satisfaction included easy purchase, convenient intake, time reduction, while factors with low satisfaction were confirmation of food ingredients, nutrition and hygiene. The results of the IPA analysis were as follows: The $1^{st}$ quadrant (Keep up the good work) included convenience, time reduction, easy purchase, convenient intake, convenient cooking method, and convenient packing container Etc. $2^{nd}$ quadrant (possible overkill) includes origin labeling and the 3rd quadrant (low priority) includes packing container design, convenient storage, consistency of quality and taste, good taste, moderate amount, new taste, one meal, moderate quantity and quality, inexpensive intake, and hygiene Etc. $4^{th}$ quadrant was found to include no corresponding factors.

• 한국식품조리과학회지
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• 제31권6호
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• pp.703-717
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• 2015

In this study, when we reflect the preference of consumers who wish to receive their health through natural materials, and whose purpose is to receive good quality and good tasting cookies made from ginger. After 0%, 2%, 4%, 6%, 8% of flour was replaced by ginger powder for making cookies, a comparative analysis of quality characteristics and QDA was completed. Adding ginger powder caused a decrease in the density of the cookie dough, moisture content, loss rate and leavening rate of cookie (p<0.05), but the hardness of the ginger cookie increased. As a result of the description analysis of adding ginger powder, adding ginger powder increases, cookie color, crispiness, acid taste, flavor, and an after taste, but not the sweetness of the cookie. In terms of cookie color, crispiness, taste, flavor and overall acceptability, adding 4% ginger powder received high reviews. Also as a result of measuring DPPH radical elimination, ginger powder shows to have good antioxidant activity. So their anti-cancer activity is better than cookies without ginger powder. Therefore, we expect that we can fulfill the overall acceptability.

• 한국산학기술학회논문지
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• 제14권5호
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• pp.2234-2243
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• 2013

이 연구는 대구지역 40대 이상 성인을 대상으로 6단계의 용액을 이용하여 미각인지역치(단맛, 짠맛, 신맛, 쓴맛), 흡습지를 사용하여 타액분비량을 측정하여 DMFT index와 OHIP-14와의 관련성을 알아보고자 하였다 그 결과 구강보건실천은 미각인지역치에, 식습관은 타액분비량에 영향을 주고, 미각인지역치 중 단맛과 신맛, 그리고 타액분비량은 DMFT index에 영향을 주어 구강건강상태가 좋으면 OHIP-14도 높아지는 결과를 나타내었다. 구강보건실천도와 식습관이 좋은 사람이 미각과 타액분비량, DMFT index에 영향을 주는 것을 확인할 수 있었다. 이 결과는 OHIP-14를 향상시키기 위해서는 구강보건실천도를 높여 미각인지역치 감수성을 높이고 식습관을 개선하여 타액분비량을 증가시켜 DMFT index를 감소시키는 것이 무엇보다 중요하다고 생각된다. 지금까지는 개인의 미각인지역치 수준의 평가 없이 일률적인 식이교육이 이루어지고 있어 구강보건교육 시 대상자의 미각인지역치를 측정하여 알려줌으로써 스스로 조절할 수 있는 교육 프로그램 개발이 필요할 것으로 생각된다.

• 한국식생활문화학회지
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• 제14권2호
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• pp.139-146
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• 1999

This study was to investigate the consumption patterns of fast food in small city. The survey was conducted by questionnaires from March to April in 1997. The object was 500 men and women who were in their teens through fifties and living in Kimchen and Sangju city. A total of 444 subjects(88.8%) excluding incomplete answer were analyzed, all statistical data analysis were conducted using the $SAS/PC^+$. 1. The reason why people go to fast food restaurants are quickness, a convenient place, good taste, low prices, good service, and good atmosphere. There was significant correlation with each element with one exception between taste and prices. 2. On the question about the fast food which was eaten most frequently, responded hamburger to 39.86%, noodles to 29.50%, chicken to 16.67%, pizza to 10.36% and the others to 3.60%. And female, teens and twenties ate hamburger more often and another groups ate noodles more often. 3. The standard of choosing fast food restaurants was taste, prices, sanitation, atmosphere and service. There was significant correlation with exception between taste and prices, sanitation and service, atmosphere and service. 4. About propriety of fast food serving size as one meal, it was not enough portion for female and 40s. 5. The awareness that eating foreign-made food was not right, was significant difference among age groups, but not sex. 6. Customers was discontented with sanitation, price and service. There was also significant correlation with each element. 7. The frequency of eating fast food was 1-2 times/a month(35.36%), 3-5 times/a month(31.31%), 5-10 times/a month(18.24%), hardly using(11.04%), 10-20 times/a month(2.70%), over 20 times/a month(1.35%). There was significant difference among sex and age groups.

• 한국버섯학회지
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• 제13권2호
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• pp.103-107
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• 2015

팽이버섯 신품종 '흑향'은 '갈뫼'와 수집 야생균주인 'CBMFV-10'으로부터 분리한 단포자를 교배함으로써 육성된 품종으로, 갓 색이 진한 갈색을 나타내며, 재배기간이 짧고, 식미감이 매우 우수하다. 병재배 시 배양 기간은 23일, 초발이 소요일수는 6일, 생육일수는 17일로 총재배기간이 46일이 소요되어 대조 품종 '갈뫼'에 비해 8일이 단축되었다. 갓 직경과 두께가 갈뫼에 비해 크거나 두꺼웠고, 갓 색은 진한 갈색을 나타냈다. 수량은 850 ml병 당 135 g으로 갈뫼 150 g 대비 10% 감소하였다. 하지만, 야생 팽이버섯처럼 식미감이 매우 우수하여, 차별화된 색과 맛으로 백색 팽이버섯 틈새시장 공략에 유리할 것으로 판단된다.

• 한국식생활문화학회지
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• 제22권5호
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• pp.556-574
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• 2007

`Kyukonyoram Dyusikbang` is an old cooking book hand-written in Korean by unknown writer, housed in Shinam-mungo of the Korea university. This book introduces Tojungbigyul and Dyusikbang(the part about food), and explains in detail how to handle emergency cases at home, take care of women who deliver a baby and give it name and so on. It can be summarized as follows. (1) 29 'Koi's seem to keep unexpected accidents and encourage people to enjoy stable life at home. (2) In this book are not only 27 ways of how to make liquors but also ways of how to cook dishes using 12 kinds of food with cold water and one kind of rice cakes. (3) It says good yeast is critical for good quality liquors and also emphasizes the. taste of good 'Jang' to enhance the taste of other food and the importance of having basic food materials and spices at home. (4) It describes in detail the day of good or ill luck while mentioning how to name a baby. It can be seen that there were somethings that were considered especially important such as the process of making Jang, the day of placing the rooftop, or the good or ill luck of people.