• 대한지역사회영양학회지
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• 제12권1호
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• pp.106-113
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• 2007

The purpose of this study was to classify noodle meals into a few groups according to their menu patterns and cooking methods from the 318 noodles and Ttokgook menus of 360 elementary school foodservices around Busan and Gyeongnam province. Noodle meals with high frequency were also analyzed by season and region to give information for menu planning and to improve elementary school foodservices. The menus were collected from the internet(http://www.kdclub.com) and the home pages of elementary schools between December 2004 and September 2005. Taking all kinds of noodle meals together, the serving frequencies were significantly different among regions, but were not different from season to season. Three different menu patterns were revealed from the collected noodle menus. The most frequently served menu pattern was 'main dish+starchy food & dessert+fruit & beverage+kimchi'. Gooksu, Ttokgook, Udong, and Kalgooksu meals were served with this menu pattern. The menu pattern of Jajangmeon meal was 'main dish+side-dish+starchy food & dessert+fruit & beverage+(kimchi)'. For the Bibimmeon and the spaghetti meals 'main dish+soup+starchy food & dessert+fruit & beverage+kimchi' was used. Ttigim, Danmugy, Saengchae, and chicken were frequently selected as side dishes in the overall noodle menus. More side dishes of a wide variety were served in Ttokgook meal, whereas Danmugy was the most preferred food item as a side dish with Jajangmeon and Udong meals. Comdog, Mandu, Ttok, Matang, and doughnut were preferred food items as a 'starchy food & dessert' with most kinds of noodle meals, except spaghetti with which only garlic-bread was served. The fruit and beverage items were not different with the majority of noodle meals. These results suggest that cost food habits, compatible flavor combinations, and food preference of children rather than nutritional considerations contributed to the selection of food items for the components of noodle meals in the school foodservices.

• 한국식품영양학회지
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• 제35권4호
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• pp.253-258
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• 2022

An increasing trend embracing the 2030 generation mindset through the new word 'newtro', which means reinterpreting the past and selling it in the present, has been gaining traction. The 2030 generation who seek new experiences and desserts is growing. The unique dessert market is expected to continue to grow in the future. Thus, this study devised a pine needle madeleine. Madeleines were made by varying the proportions of pine needle powder added to 0%, 1%, 3%, 5%, and 7%, and specific gravity, moisture, color, physical properties, and antioxidant properties were measured. The L-value decreased significantly (p<0.001) as the amount of pine needle powder added increased, and the a-value increased (p<0.001). The total polyphenol content, DPPH, and ABTS gradually increased significantly (p<0.001). Through this study, it was possible to confirm the quality and characteristics of madeleines using pine needle powder, which has excellent antioxidant properties, and it will become basic data for the development of various desserts using pine needle powder.

• 한국식생활문화학회지
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• 제21권3호
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• pp.303-310
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• 2006

This study was performed by questionnaire to investigate the satisfaction and preference on the menu of Japanese restaurant customers in Seoul. The subjects were consisted of 386 participants in Seoul. The results are as follows: Respondents consider that the preferred menu of Japanese restaurants' foods is menus such as 'assorted raw fish', 'sushi', and 'dessert' rather than menus such as 'jin mi', 'seasonal appetizer', 'raw fish with vinegar' and 'clean soup'. The higher intake Japanese cuisine menus was 'dessert' (3.71 point), 'noodle and soup' 'sushi' 'fried dishes', and but 'jin mi' (1.91 point), 'seasonal appetizer' scored the lowest. In result of analyzing difference between importance and satisfaction of the menu, importance is much higher than satisfaction. In terms of IPA analysis on Japanese cuisine menu, it was noteworthy that the 2nd quadrant with high fulfillment but low importance for customers included 'noodle and soup'. The menus that need continuous keeping management with high importance and high fulfillment included 'assorted raw fish', 'roasted dishes', 'fried dishes', 'beef and seafood casserole', 'sushi', 'deopbap', 'dessert'.

• Food Science and Biotechnology
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• 제16권1호
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• pp.8-17
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• 2007

The main purpose of flavor research using conventional extraction methods, such as solvent extraction, distillation, and dynamic headspace, is to effectively extract, identify, and quantify flavor volatiles present in food matrices. In recent flavor research, the importance of understanding flavor release during mastication is increasing, because only volatiles available in the headspace contribute to the perception of food 'flavors'. Odor potency differs among flavor volatiles, and the physicochemical characteristics of flavor volatiles affect their release behavior and interaction with various food matrices. In this review, a general overview of flavor release and flavor-food interactions within frozen dessert systems is given with emphasis on chemical, physiological, and perceptual aspects. Chemical and sensory analysis methods competent for investigating such flavor-food interactions are illustrated. Statistical analysis techniques recommended for data acquired from such experiments are also discussed.

• 한국조리학회지
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• 제15권2호
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• pp.338-347
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• 2009

본 연구는 학교급식의 효과를 증진시키기 위해 학교급식의 대상자인 학생들 대상으로 학교급식에 있어서 중요도와 만족도에 대한 인식을 평가하고자 하는 목적으로 수행되었다. 조사 대상은 부산과 경남지역에 소재한 6개 학교 254명의 응답자를 대상으로 조사가 수행되었다. 학교급식 품질 평가 9개 영역의 중요도와 만족도는 각각 3.9/5.00과 3.25/5.00으로 나타났다. 학교급식에 있어서 응답 학생들이 가장 중요하다고 응답한 항목으로는 음식의 위생 관리 항목과 신선도로 나타났으며, 가장 낮은 만족도를 나타낸 항목으로는 후식 제공 횟수 및 후식의 다양성 항목으로 나타났다. 중요도와 만족도 비교 분석 결과, 학교급식 담당자들이 시급하게 중점으로 개선해야 할 항목으로는 후식의 다양성 항목과 후식과 식단의 조화 항목으로 나타났다.

• 한국식생활문화학회지
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• 제17권1호
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• pp.1-15
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• 2002

This research aimed to find out menu preference for middle school students and was conducted in a form of questionnaire sampled form middle school students in 10 schools where the meal program under commission was operating in Seoul. The questionnaire was distributed from Dec. 1 to 20, 2000 and gathered menu preference of staple, soup or stew, side dishes and dessert by each meal, season, gender. Statistical data analysis was completea using the SAS package, such as average and standard deviation, frequency analysis and T-test. The results can be summarized as follows : Most of the schools provided rice for lunch, while the students preferred noodles, mandu and bread. Most of students preferd beef rib soup. Gimchi stew with clear soup was favored for breakfast and stews for lunch and dinner. Side dishes were more favored by female students, in which shows the differences between male and female students. Students preferred dessert the most with fruits(4.49). It is required that the quality of school meals should be improved through the service of various kinds of desserts.

• 한국식품조리과학회지
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• 제19권4호
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• pp.429-438
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• 2003

The optimization of Omija-pyun as a traditional dessert, with the most European taste and year round availability, was studied with regard to its texture. The response surface methodology was used to determine the optimal composition of Omija-pyun as a European style dessert. The texture, including the springiness, gumminess, cohesiveness, adhesiveness, hardness and chewiness, was measured using TPA parameters (TA-HD Texture Analyser, stable micro system, UK). The texture of Omija-pyun was influenced by pectin and sucrose to the first linear order. The properties of springiness and adhesiveness were influenced by pectin x pectin to the second quadratic order. No cross product effects between ingredients were found from the analysis. The maximum springiness was obtained with 42g of pectin, 450g of sucrose, 110g of glucose syrup and 4.8g of tartaric acid. The maximum chewiness was with 55g of pectin, 330g of sucrose, 140g of glucose syrup and 5.7g of tartaric acid. The maximum adhesiveness was achieved using 17g of pectin and 400g of sucrose. The gumminess and hardness increased with increasing pectin content, and a cross product effect was observed(Eds note: you said earlier that no cross product effects between the ingredients was found\ulcorner) between sucrose and glucose syrup.

• 한국조리학회지
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• 제14권4호
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• pp.67-78
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• 2008

This study is focused on developing traditional folk products by utilizing the representative crops and indigenous products of Wanju area on the basis of surveys on the visitors to the native local restaurants. The study examined 110 visitors of thirty native local foods restaurants in Wanju area from December 5, 2007 to January 5, 2008. The result of this study is as follows. First, the restaurant visitors presented different opinions about the competitiveness of Wanju foods and gender-wise differences in their food competitiveness, food information and food choice. This can be translated as men and women had different preferences in how much they spend for eating out and choosing foods. Second, their different age, incomes and jobs also indicated their different preferences. Third, they point out broth, cooked rice, and dessert as the native local menu that must be developed in Wanju area. Among the local menu to be developed were Wanju style mushroom rice, chicken stew, oriental herb duck soup and fruit dessert. The effort to exploit the native local menu of Wanju should contribute to activating the sales of restaurants and further to the economic development of the region.

• 한국축산식품학회지
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• 제37권1호
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• pp.38-43
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• 2017

This study was conducted to investigate the physical and sensory properties of ice cream containing fermented pepper powder. Three ice cream formulas were manufactured: 1, control; 2, supplemented with 0.1% fermented pepper powder; and 3, supplemented with 0.2% fermented pepper powder. Formulas 2 and 3 had significantly higher viscosity and lower overrun than formula 1 (p<0.05). Additionally, ice creams supplemented with fermented pepper powder were harder and maintained their forms longer than the controls. 0.2% fermented pepper powder added ice cream had no pungency as much as that of control and overall sensory attribute was not significantly different from control. Therefore, ice cream containing fermented pepper powder maintained physical and sensory properties similar to the controls, and maintenance was better. It means fermented pepper powder ice cream can be utilized as the material of functional food (dessert).

• 한국치위생학회지
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• 제21권5호
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• pp.517-526
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• 2021

연구목적: 본 연구는 아동의 치아우식증 발생에 영향을 줄 수 있는 빙과류를 종류에 따라 구분하고, 당도와 산도, 비점조도를 조사하여 분석하고자 시행하였다. 연구방법: 국내에서 생산 및 시판되는 빙과류 60종을 무작위로 선택하여 빙과류 분류 기준에 따라 빙과, 유지방군아이스크림, 비유지방군아이스크림으로 구분하였다. 각 제품을 동일한 조건으로 처리하여 제품별 성분함량을 조사하였으며, 당도와 산도, 점조도를 측정하였고 비점조도를 계산하였다. 대상 빙과류의 일반적인 특성은 빈도분석을 시행하였고, 식품 유형에 따른 빙과류의 영양성분의 차이와 치아우식 관련 특성의 차이는 일원배치 분산분석을 수행하였다. 유의수준(α)은 0.05로 하였다. 연구결과: 조사 대상 빙과류는 총 60개로 빙과, 유지방군, 비유지방군 각각 20개씩이었다. 품목별 영양성분에서 나트륨은 비유지방군이 59.94 mg으로 가장 높았고 빙과는 평균 15.94 mg으로 유의하게 낮았다. 지방 함량은 유지방군이 7.07 g으로 가장 높았다. 치아우식 활성도 관련 특성을 각 제품군에 따라 분석한 결과 pH는 빙과가 평균 3.67로 가장 낮았으며, 당도는 유지방군(33.22)과 비유지방군(32.89)이 빙과보다 유의하게 높았다. 비점조도 또한 유지방군이 32.62로 가장 높았고, 빙과는 9.42로 유의하게 낮았다. 결론: 이상 기온 현상과 코로나바이러스 확산으로 인하여 가정 내 빙과류 섭취가 증가하는 추세이다. 가정 내에서 아동의 치아우식증 발생을 예방하기 위하여 빙과류 섭취 후 적절한 구강 관리를 할 수 있도록 아동과 보호자 대상의 교육이 필요하다.