• 한국작물학회지
• /
• 제65권1호
• /
• pp.40-46
• /
• 2020

본 연구에서는 쌀어묵 제조에 적합한 쌀 품종을 선정하기 위해 고아밀로스(도담쌀, 새미면), 쌀가루 전용(신길, 한가루), 찰벼(백옥찰), 유색미(적진주2호, 조생흑찰) 품종을 이용하여 어묵 품질특성을 분석하였다. 쌀 어묵의 수분함량은 67.40~69.90%의 범위로 백옥찰이 가장 높았다. 조회분 함량은 8.25~8.73%, 조지방 함량은 0.05~0.43%로 확인되었다. 조단백 함량은 11.36~11.69% 범위로 조생흑찰이 가장 높았으며, 탄수화물 함량은 10.36~12.32%로 적진주2호가 높았다. 쌀어묵의 물성 측정 결과 경도는 백옥찰, 적진주2호, 조생흑찰이 가장 높았으며, 탄력성은 백옥찰, 한가루, 조생흑찰, 신길이 가장 높았다. 품종별로 제조한 쌀어묵의 식미검정 결과 조직감 항목에서 신길이 가장 높은 점수를 받았다. 총 폴리페놀 및 플라보노이드 함량은 검정색의 유색미인 조생흑찰이 각각 165.12 mg GAE/100 g 및 24.97 mg GAE/100 g으로 유의적으로 높게 나타났다. 쌀 어묵의 DPPH 및 ABTS 라디칼 소거능은 조생흑찰이 각각 39.37 및 175.37 mg TE/100 g으로 유의적으로 높게 나타났다. 이상의 결과를 종합하여 볼 때 쌀어묵 제조에 적합한 품종은 조직감 측면에서는 신길, 기능성 측면에서는 조생흑찰로 확인되었다.

• 한국조리학회지
• /
• 제22권3호
• /
• pp.11-21
• /
• 2016

본 연구에서는 소화와 혈액순환을 돕고, 항암, 향균, 콜레스테롤 생합성 억제, 혈압강하 등의 생리활성 기능을 함유한 홍국 분말을 스폰지 케이크에 첨가하여 가장 적합한 배합비율을 찾고자 하였으며, 홍국 스폰지 케이크의 품질 특성 및 노화 억제 영향을 살펴보았다. 홍국 분말은 동결 건조하여 40 mesh 체를 통과한 것을 사용하였고, 밀가루의 0%, 5%, 10%, 15% 및 20%로 첨가수준을 달리하여 control, RYR5, RYR10, RYR15 및 RYR20으로 스폰지 케이크를 제조하였다. 비중 측정 결과, RYR15가 0.57로 가장 낮은 비중을 나타내었으며, 굽기 손실율의 경우 대조군 및 첨가군 간에 유의적인 차이는 나타나지 않았다(p<0.05). 반죽 수율의 경우, RYR15가 96.61로 가장 높게 나타났다. 수분함량 측정결과, 대조군, RYR-5 및 RYR15가이 28.67%, 28.18% 및 26.82% 순으로 높은 수분함량을 나타내었다. 색도는 스폰지 케이크 외부의 L값(명도)의 경우 홍국 분말의 첨가량에 따라 L값이 증가하였고, 반면에 스폰지 케이크 내부의 L값은 첨가량에 따라 감소하는 경향을 보였다. a값(적색도)의 경우, 첨가량이 증가할수록 외부의 a값은 감소하였으며, 내부의 a값은 증가하는 경향을 보였다. b값(황색도)의 경우, 홍국 분말의 첨가량이 증가할수록 스폰지 케이크의 외부, 내부 모두 감소하는 경향을 보였다. pH의 경우, RYR5가 8.63으로 가장 높은 값을 나타내었으며, RYR15는 8.57로 가장 낮은 값을 나타내었다. 스폰지 케이크를 제조하여 60분간 방냉 후 조직감을 측정한 결과, 경도는 RYR15가 $163.33g/cm^2$로 가장 낮았으며, 탄력성은 시료간 유의적인 차이가 없었다(p<0.05). 응집성의 경우 RYR10이 133.06%으로 가장 높았다. 씹힘성의 경우, RYR10이 $391.63g{\cdot}cm$로 가장 높았으며, RYR15가 $169.92g{\cdot}cm$로 가장 낮았다. 노화 억제 분석을 위한 Avrami 방정식에서는 RYR15와 RYR20이 각각 0.0664와 0.4983으로 시료 중 가장 낮은 Avrami 지수(n)를 나타내었으며, 시간상수(1/k)는 RYR20이 200.00으로 가장 높게 나타났다. 관능 검사 결과, RYR15이 색(5.50), 향(4.95), 단맛(4.90), 씹힘성(4.75) 및 전반적인 기호도(4.60)에서 가장 높은 점수를 나타내었다.

• 대한지역사회영양학회지
• /
• 제17권6호
• /
• pp.782-794
• /
• 2012

The purpose of this study was to investigate the Korea-resident foreigners's adaptability and preference to Korean foods. The survey was carried out among 144 foreigners living in Seoul, Korea (male 57, female 87; from the East 109, from the West 35). Based on the first impression of Korean food, 'spicy', 'strong taste of seasoning', 'salty' were most common. About 90 percent of the foreigners adapted to Korean food in six months. It took more time to adapt to Korean food for Western people, compared to people from the East. Factors that influenced their adaption to Korean food were shown to be 'efforts by myself' and 'from friends'. Foreigners posited positive attitude toward Korean food according to their answers like 'nutritionally great food' and 'food with interesting ways of eating'. Westerners appeared to be more satisfied with Korean food. 'Too strong seasoning taste' and 'too sweet' were pointed out for further improvements. Beef Bulgogi, (Korean) fruit, Beef Ribs, Pork Ribs, and Grilled Pork Belly in order were foreigners' favorite foods, but Soju, Korean Sausage, Sliced Rice Cake Soup, Radish Kimchi and Vegetable Side Dishes were not. Taken together, the adaptability and preference to Korean foods to foreigners were different according to the gender and cultural background. Target marketing strategy of Korean Foods should be considered for foreign customers.

• 한국식생활문화학회지
• /
• 제23권5호
• /
• pp.543-555
• /
• 2008

This study investigated elementary school students' perception, preferences, and intake of Korean traditional foods, focusing specifically on kimchi, tteok (rice cake), and eumcheong (beverage) varieties; and compared them by gender, living with grandparents, mother's occupation, and meal preparation by the grandmother. The subjects were 287 6th grade elementary school students in Busan. The results were as follows: 80% of children were interested in Korean traditional foods. 40% believed that their intake of Korean traditional foods was decreasing because these foods were not palatable to them. The majority of them, however, said they would continue to eat Korean traditional foods as they had done (54.7%) or eat more than before (36.6%) in the future. The children thought that Korean traditional foods were rich in nutrition and good for their health. The children had the highest preference for Baechu-kimchi among varieties of kimchi, and they had high preferences for Songpyeon, Galaitteok, and Injulmi. They had high preferences for Sikhye, citron tea, and adlai tea. Over 80% reported consuming Baechu-kimchi and Kkakdugi three to four times per week. They had eaten Injulmi the most frequently among the tteoks, while over 80% had eaten the other types of tteok only once or twice per month. Adlai tea, citron tea, and Sikhye were drunk more than once per week. In general, we noted no significant differences in the children's perceptions, preferences, and intake of Korean traditional foods by gender, living with grandparents, mother's occupation, and meal preparation by grandmother, with the exception of several items. The students had a very positive perception of Korean traditional foods. They had higher preferences for and had more frequently consumed the more familiar Korean traditional foods. It is therefore suggested that if the children had opportunities to experience Korean traditional foods more frequently and variously at home or in restaurants, they would appreciate Korean traditional foods even more, and develop higher preferences for these foods.

• 대한지역사회영양학회지
• /
• 제17권4호
• /
• pp.376-389
• /
• 2012

The purpose of this study was to develop a fusion-food cooking program and apply that to sixth grade elementary school students, and to investigate its' effects on their knowledge, preferences, and perceptions of Korean traditional foods. The program focused on ten components. Students learned the general features of Korean traditional foods and Western foods in the 1st lesson. They learnt about kinds, nutrition value, and histories of kimchi, Tteok (rice cake), and Jeon (pan fried food), and cooked two fusion-foods of kimchi, Tteok, and Jeon each. As a result of learning about those food items, the students advanced their knowledge (p < 0.001) of kimchi, Tteok, and Jeon. Their preferences for Tteok (p < 0.05) and Jeon (p < 0.01) were increased, but those for kimchi remained unchanged. The interest (p < 0.05) and preferences (p < 0.01) for the general Korean traditional foods were increased. In conclusion, our results suggested that the fusion-food cooking program had the ability to improve elementary school students' perceptions of Korean traditional foods by increasing their knowledge, preferences, and interest in them. Furthermore it was considered that the program could help students understand the value of Korean traditional foods and in turn may encourage them to consume such food items more frequently. Since the fusion-food cooking activity program can be a good learning program as shown by the results of this study, more fusion-foods cooking activity programs, which are not discussed in this study, should be evaluated and developed in the future.

• 대한지역사회영양학회지
• /
• 제13권3호
• /
• pp.439-452
• /
• 2008

This study was conducted to identify major dietary patterns of generally healthy Korean middle-aged women and to examine associations of the dietary patterns with socio-demographic, psychological, and physical characteristics. Data were drawn from the 2001 Korean National Health and Nutrition Examination Survey (KNHANES), which is an ongoing national surveillance system. Healthy female subjects aged 40-64 years and provided the health interview examination and food frequency questionnaire (FFQ) data were included. We conducted factor analysis based on daily mean intake frequency of 26 food groups and identified 3 major dietary patterns, healthy, convenient, and alcohol-animal. The healthy pattern was characterized by higher intakes of fish, seafood, poultry, mushroom, seaweed, vegetable, tomato, potato, and fruit, the convenient pattern by processed meat and fish, ramen, noodle and rice cake, sweet snack, egg, bread, and fast food, and the alcohol-animal pattern by alcohol, poultry, meat, and fish. The healthy pattern was significantly related with higher socio-economic status, more stable family structure, healthier mentality, and sounder status of anthropometric and biochemical variables. Those with higher factor scores for the convenience pattern were found to be younger and having higher socio-economic status, higher subjective levels of health, and lower subjective levels of worry on health. Several physical characteristics significantly improved as the levels of the convenience pattern increased. The alcohol-animal pattern was significantly associated with several socio-demographic characteristics including a low education level, a young age, a small family size, and blue-collar jobs. Public health policy makers can utilize the study findings to select prior target populations with higher needs and to tailor dietary behavioral messages to lower chronic disease risks among Korean middle-aged women.

• 대한지역사회영양학회지
• /
• 제17권4호
• /
• pp.407-418
• /
• 2012

Many displaced North Koreans (NK) are living in South Korea (SK); however nutrition research with the displaced NK is limited. This study examined food and nutrient consumption status of displaced NK children (6-18 year-old) currently living in SK. A total of 154 children were recruited, and a pre-tested dietary behavior questionnaire, food frequency questionnaire, 24-hr recall method were used. Sex- and age-matched SK children (n = 462) randomly selected from 2009-2010 Korea National Health and Nutrition Examination Survey were used as the comparison group. This study found that more NK children skipped breakfast (37%) and dinner (11%), and ate breakfast (38.8%) and dinner (18.2%) without family members than SK children. Many NK children reported that they rarely ate bread, rice cake, hamburger, pizza, fried food, candy. NK children consumed significantly less energy and nutrients (except calcium) and obtained more energy from fat and protein than SK children. Overall index of nutrient quality in NK children, however, was generally good. Length of stay in SK and breakfast skipping rates were significantly associated with lower diet quality. Therefore, nutrition education with displaced NK children should target those who recently came to SK. How to incorporate "new" foods, generally high in energy, sugar, or fat, in healthy ways and importance of breakfast should be emphasized. The growth patterns of the displaced NK children who were born and raised in food-deprived environments and will grow in food-affluent environments of SK should be monitored for health promotion of the NK children and for nutrition policy of the future united Korea.

• 대한가정학회지
• /
• 제19권2호
• /
• pp.189-198
• /
• 1981

The Gwugonsiuebang is a book of Korean woman's life in the Yi dynasty which published I 1653 by Mme. Jang. I have studied the food habits of the Yi dynasty that wrote in Gwugonsiueband as following. The staple foods are Guksu (wheat vemicell as like western noodles) 5, Mandu (bun stuffed with seasoned meat and vegetables) 6 kinds in this book. the side dishes are Guk (soup) 8, J'm (steamed meat or fish) 6, chae6, Nooruemi 5, Hyae (sliced raw fish) 3, Jockpyun (jellied beef soup) 3, Jockgall (salted sea food) 2, Jock (skewer or broach) 2, jihee 2, Sun (Steaming of stuffed vegetable) 1, Bockuem (saute) 1, Jon (pan fried fish) 1, Gui (meat or fish grilled with seasoning) 1, and the other 13 kinds. The desserts are D,ock (Korean rice cake) 11, jabgwa 8, Beverages 5 kinds and Jungwa 1 kind. The alcohol and fruits wine are 51 kinds. The alcohol and fruits wine are 51 kinds. The seasonings are Soybean sauce, oil, Sesamol oil, pepper, Ginger, Garlic, Vinegar, Wine, Salt, Bean paste etc. Raw materials of Guksu, Mandu, D'ock, Jabgwa, Beverage, Wine, vinegar are all carbohydrates. It shows that a tendency of Korean people too much take a carbohydrates. Now and then, there are no special difference of winter over pass for vegetables, fruits, dried beef, dried fish and salt fishes. In yi dynasty, there are 62 kinds of table ware and cooking kitchen utensils, but many of them come to uselessness. 19 kinds of measuring unit are very non-scientific because that is not by weight but by bulk or volume. There are many food making terms which are 198 kinds of prepared cooking term, 11 kinds of cutting term and 20 kinds of boiling term. And 10 kinds of expression of taste can see this book.

• 동아시아식생활학회지
• /
• 제25권4호
• /
• pp.594-606
• /
• 2015

Acculturation may manifest dietary behavioral changes of students from overseas. This study investigated the dietary attitudes, food intakes, and dietary behaviors of 121 Chinese college students residing in Busan, Korea. Using a focus group interview and structured survey, subjects were divided into two groups (SG, LG) based on their self-rated acculturation status. The SG (n=70) and LG (n=51) groups consisted of participants that had resided in Korea for shorter than 18 months versus 18 months or longer, respectively. The SG group was more likely to point out the taste of Korean foods as being too sweet, salty, and spicy but less greasy. A food frequency questionnaire was developed to assess normal intake of Korean ethnic, Chinese ethnic, and common foods. The LG group consumed more Korean foods such as rice cake, dried laver, and radish kimchi but less Chinese foods such as bread glue ball and kidney bean. The LG group consumed more salty and fatty foods and Korean liquors, whereas the SG group consumed more fruits and noodles. Based on the exploratory factor analysis, the SG group showed significantly higher scores for "dietary regularity" but lower scores for "indulgence of unhealthful food" factors. In summation, the LG group became more accustomed to Korean foods and adopted less desirable dietary behaviors compared with the SG group. Findings suggest that the residential period of Chinese college students may be associated with their self-rated acculturation status and food acculturation process, and therefore tailored nutrition education programs are needed to support Chinese students' healthier dietary behaviors and food acculturation process.

• 보건교육건강증진학회지
• /
• 제27권1호
• /
• pp.81-89
• /
• 2010

Objectives: To investigate the relationship between experience of hunger in childhood or adolescence and diabetes mellitus in old age. Methods: Stratified national samples of 421 men and 554 women aged 60-89 in South Korea were analyzed. Diabetes diagnosed by a doctor was used as the dependent variable. Experience of hunger in childhood was assessed with the question, "In your childhood, have you ever gone hungry with skipping a meal?" and "In your childhood, have you ever eaten porridge or some bran cake as main dish instead of rice because of lack of food?" Odds ratios (ORs) and 95% confidence interval (CI) were calculated by multiple logistic regressions. Results: ORs of diabetes by experience of hunger in childhood were 1.64(95% CI 0.95-2.83) for men and 1.58(95% CI 1.01-2.47) for women. Significant association of experience of hunger in childhood with prevalence of diabetes persisted in men after adjustment for adulthood and old age socioeconomic position indicators and other risk factors(OR 1.88(95% CI 1.04-3.41)). The effect of experience of hunger in 10-19 years was more prominent than that in less than 10 years in both gender. Conclusion: Experience of hunger in childhood or adolescence may increase the risk of diabetes in Korean elders.