• 대한영양사협회학술지
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• 제11권3호
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• pp.341-352
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• 2005

This study was based on the information provided by 1,180 elementary school children (630 boys and 550 girls) of 5th or 6th grade in Changwon and Gimhae of Gyeongnam province. They were asked about perception and preference for rice foods by questionnaires. The purpose of this survey was to find the way of encouraging rice intake and preference which is currently getting lower because of increasing simple westernized eating habits, and to provide basic information needed for inheriting and improving our traditional rice-based dietary culture. The results are summarized as follows. Most of subjects (91.2%) thought that steamed rice is better than bread for own health. The reason why they chose to eat steamed rice was 'because it is good for health' (61.2%), and 'because it is staple food item that we eat everyday' (26.4%). Seventy one percent of girls and 52.7% of boys gave the answer 'because it is good for health' as the reason for eating steamed rice. The reasons for the importance of the rice-based dietary culture were 'because of its superior nutritional value' (40.8%), and 'because it is our traditional eating culture' (28.6%). While significantly more girls (42.9%) answered as 'because of its superior nutritional value', more boys (39.0%) answered as 'because it is our traditional dietary culture'. More boys (59.0%) preferred noodles than girls' (54.7%), and fruits were preferred more by girls than boys as substitution foods for steamed rice showing significant difference (p<0.01). They wanted rice product developed in the forms such as Ssalamyun (29.8%), Ssalmandoo (24.1%), rice noodles (20.6%), and rice bread (15.6%). The preference score on rice products of subjects was one dish meals (4.27) and drinks (4.26), snacks (3.72), convenience foods (3.61), and steamed rice (3.44) in order. Preferred food showing points over 4 were Ssalbap (plain steamed rice) (4.29) in steamed rice type food, Kimchi bokeumbap (4.56), Bokeumbap (4.55), Bibimbop (4.45), Omelet rice (4.44), Kimbap (4.42), Ddukkuk (4.33), Curried rice (4.33), Jajangbap (4.28), and Ddukmandookuk (4.24) in one dish meal type food, Samgak Kimbap (4.26) in convenience type food, Songpyun (4.48), Injulmi (4.18), Teokbokki (4.71), Ddukkochiguyi (4.46), and rice cookies (4.24) in snack type food, and Shikhye (4.61) and Misugaru (4.28) in drink type food. Based on these results, it may be said that elementary school children think the rice-based diet is good for health and this dietary culture should be inherited and developed not only in a traditional aspect but also in a nutritional aspect. Therefore, more studies are needed to develop various forms of rice food products and cooking recipes.

• 한국식품조리과학회지
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• 제30권6호
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• pp.716-725
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• 2014

Gelatinization properties and the molecular structure of Korean waxy rice starchesisolated from two japonica types, Sinseonchal, and Dongjinchal, as well as an indica type, Hangangchal 1 were investigated. Sinseonchal is preferred cultivar for making Korean traditional rice cakes and cookies. Sinseonchal starch was the highest in crude protein, amylopectin, damaged starch contents, and water binding capacity among the cultivars tested. The initial pasting temperature ($72.75^{\circ}C$), peak (360.54 RVU), breakdown (162.21 RVU) and setback (30.83 RVU) viscosities of Sinseonchal had the highest values (p<0.05). Onset and peak temperatures by differential scanning calorimeter were also the highest in Sinseonchal. The molecular weight of Sinseonchal amylopectin was 5.46 107higher than those of the other cultivars, but its peak height and area were the lowest among them. The amylopectin peak by HPSEC showed a shoulder in the lower molecular weight portion and its relative area decreased in the following order; Sinseonchal > Dongjinchal > Hangangchal 1. On the branch chain length distribution of amylopectin, the proportion of DP13-24 and DP25-36 showed reverse trends, with higher japonica type amylopectin in DP13-24.

• 한국식생활문화학회지
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• 제22권1호
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• pp.115-126
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• 2007

This study was conducted to preserve the quality of Gangjung (Traditional Korean cookies) during storage with the addition of sorbitol in Gangjung dough. Sorbitol was added with different levels (0, 1.5, 3%) in the Gangjung dough and the Gangjung samples were stored for different periods (1, 16, and 31 days). Compared to the control group, the Gangjung samples with sorbitol groups had higher moisture content, expansion ratio, and ceil size. As the storage was extended, peroxide values, hardness, fracturability, chewiness and stickiness to teeth were increased, while cohesiveness, moistness, and degree of melting were decreased. From the PCA in the sensory analysis, Gangjung with addition of 3% sorbitol stored for 1, 16, and 31 days showed high levels in moistness, cohesiveness, degree of expansion, cell size, and degree of melting, whiie Gangjung in control group stored for 16 and 31 days showed high levels in fracturability, heated oil flavor, chewiness, and stickiness to teeth. The moisture content of Gangjung was significantly increased as the level of sorbitol was increased. The changes of physicochemical and sensory characteristics by storage were increased in control groups the most, 1.5% sorbitol groups the next, and 3% sorbitol groups the least. Therefore, the sorbitol added groups could be delayed in the quality deterioration during storage, especially in the texture, and could be increased in the preservation of Gangjung.

• 한국조리학회지
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• 제8권3호
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• pp.231-247
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• 2002

Rice is staple grain of our people and at the same time it is major source of income for Korean farmers. But recently various problems in connection with rice arose such as declining consumption etc. for this reason not only government but also related agencies are discussing about expanding vice consumption. This study is an attempt to provide basic data required for developing rice food and method of cooking it as a measure for increasing rice consumption and far this purpose survey has been conducted on primary school students in connection with their level of recognition, preference far rice food as well as their understanding and their consciousness on issues related to this topic. In terms of level of recognition of rice food majority of students which were subjected to this study stated that either they knew names of about 39 types of rice foods shown or had experience of eating them. They also stated in answers to question related to dietary habit that they prefer rice foods. Their reply on taste of rice food was plain and neat. But it was found their level of recognition on our traditional rice foods such as Ssal Dasik (rice cookies), Ssal Jinbyung (rice cakes) and Buggumi (fried rice cakes) etc. was very low. In connection with questions on their understanding of rice and consciousness of problems related to rice it was revealed that more than majority of primary school students in this research had erroneous idea on reason for the need of our effort for expanding rice consumption. Accordingly in order to expand rice consumption it is necessary to develop educational program addressing subjects of cultural and nutritional effect value of rice, effect of rice consumption upon rural economy and its application to school education concurrently with persistent study in order to diversify rice food restaurants and to improve method of cooking.

• 동아시아식생활학회지
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• 제23권5호
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• pp.533-545
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• 2013

A type of Korean traditional cookies, yackwa is composed of ingredients which serve as good medicine to people. Further, it has a priceless value and possibility to be a healthy functional dessert. For this study, we developed variable yackwa, containing red-ginseng powder and green tea powder, in order to target the foreign market as well as to investigate the perception and preference of yackwa. The test sample for the control group, yackwa is made of flour, sugar, baking powder, sesame oil and alcohol. For the experimental group, yackwa contains red-ginseng and green tea powder (3, 6, 9, 12%). The investigation period was May 14th, 2013 and the total number of participants was 100. The investigation applied a consumer survey method by filling out a questionnaire while tasting 9 kinds of yackwa samples. They were used for frequency, one-way ANOVA and Pearson's correlation analysis with SPSS 19.0. In the yackwa perception survey, the result indicated that 52.0% of the customers replied 'Do not know well' and 'Do not know at all' which conveys that the perception of yackwa is very low. In contrast, the perception of the red-ginseng and green tea which are functional ingredients is high and the customers tend to prefer the taste and flavor of green tea than red-ginseng. And they prefer the yackwa containing 3% of red-ginseng and green tea powder compared to other ratio contents in the overall preference, color, taste, flavor, odor, degree of greasiness and texture. When people who have a higher perception of yackwa, they tended to prefer the color of red-ginseng yackwa and dislike the color of green tea yackwa. And the more people prefer the taste of green tea, the higher in overall preference, color, taste, flavor, and odor preference.

• 한국식생활문화학회지
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• 제14권3호
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• pp.211-224
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• 1999

The purpose of this study was to investigate the understanding of dietary consciousness and define the relationship of housewife attitude of middle class residence in Puchon city. Questionnaires were collected 282 housewives in Puchon city. Data were analysed with SAS software package for F-test and Duncan's multiple range test. The main findings of the research were as follows: The food related perchasing place was supermarket(91%), ordinary market(77%), department store(68%), special store(58%), common purchase(37%), convenience store(22%) and communication marketing(13%). The clothing perchasing place showed in the order of department store(71%), special store(65%), ordinary market(52%), common purchase(23%), supermarket(18%), convenience store(15%) and communication marketing(10%). Dietary cosciousness of housewife on foods, clothing, and housing related items was significantly different, specially 20's housewife was concerned about foods and 30's housewife was housing(p<0.05). The behavior consciousness of housewife was significantly different between age, education level, family type and income(p<0.05). Highly educated housewife showed a tendency to spend money and times for food related fields, and to buy clothes in a department store for breaking stress(p<0.05). However, low education level and extended family type housewife got more conservative consciousness on traditional fermented food making(p<0.05). Most of young housewife answered that the making of bread, cookies, soybean paste soup, children clothes and handicraft led to positive consciousness(p<0.05). Especially high life satisfaction housewife preferred to make a dosirak(lunch box), dinner, children clothes and handicraft(p<0.05).

• 동아시아식생활학회지
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• 제25권3호
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• pp.387-395
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• 2015

This study analyzed the Importance-Performance Analysis (IPA) of purchase behaviors and attributes for Hangwa. The data for this study were collected over 10 days from April 10 through April 19, 2013. For empirical research, married women over the age of 20 in Gwangju with buying experience of Hangwa were surveyed. A total of 172 questionnaires were completed and statistically analyzed by SPSS 18.0 package. Analysis rate was 96.6%. To review Hangwa purchase behaviors, most respondents bought Hangwa four or five times per year for memorial services or ancestral rites. Respondents bought Hangwa at big supermarkets and the types of Hangwa bought were Yukwa and Yakgwa. Their average expenses were 20,000 to 30,000 won per purchase. Among purchase attributes of Hangwa, respondents considered the importance of 'sanitation' (4.76 points) a top priority, followed by 'origin' (4.75 points), 'quality' (4.74 points), 'taste' (4.57 points) and 'appearance' (3.82 points). However in the case of satisfaction, 'sanitation' (3.85 points) was the most satisfying aspect, followed by 'package' (3.82 points), 'amount' (3.80 points), 'appearance' (3.51 points) and 'taste' (3.41 points). According to the IPA results, 'quality' and 'origin' purchase attributes, should be quickly improved. 'Sanitation' and 'taste' should be maintained. This survey found that satisfaction levels for Hangwa purchase attributes had a significant influence on overall satisfaction (F=29.11, p<.001), and especially 'taste' ($\beta$=.42, t=6.69, p<.001) had a meaningful effect on overall satisfaction. In addition, satisfaction levels for Hangwa purchase attributes affected repurchase intention (F=20.05, p<.001). From these results, Hangwa manufacturers should make efforts in product development to induce customers satisfaction and repurchase intention.

• 한국식생활문화학회지
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• 제8권1호
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• pp.21-42
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• 1993

To understand the dietary culture in Poongki region which was established as Kamrokchon of a folk community, the transmission pattern of the traditional dietary life was investigated by questionnaire to 383 housewives, and the results are as follows : 1) Daily diet : Among 65 traditional main dishes of 6 areas including Kyungsangdo, D’cokguk of Kyungsangdo was consumed most frequently, 87%. General consumption rate based on origin of food was 33.3% of Kyungsangdo, 21.2% of Chungchongdo, 13.1% of Kangwondo, 11.9% of Hwanghaedo, 1.1% of Pyungando and Hamkyungdo, respectively. Among 243 traditional minor dishes, Doenjangjjigye and Kochuchang of Kyungsangdo were most consumed as rates of 91.6%, 89.3%, respectively. General consumption rate based on origin was in order of 38.4% of Kyungsangdo, 19.3% of Chungchongdo, 14.9% of Kwangwondo, 10.4% of Hamkyungdo, 8.7% of Hwanghaedo and 8.3% of Pyungando. 2) Special diet : Among 66 traditional D’ocks, Injeolmi of Hamkyungd was consumed most freguently, 58%. General consumption rate based on origin was in order of 26.3% of Hwanghaedo, 17.6% of Kyungsangdo, 16.1% of Kwangwondo, 16.0% of Hamkyungdo, 13.0% of Pyungando and 11.0% of Chungchongdo. Among 27 cookies, Kangjeong of Hamkyungdo was consumed most frequently 46.7%. General consumption rates based on origin was in order of 55.7% of Hamkyungdo, 22.7% of Kyungsangdo, 2.4% of Pyungando, 5.8% of Kwangwondo, 3.0% of Chungchongdo and 0.4% of Hwanghaedo. Among 19 refresh drinks, Kamju of Kyungsangdo was consumed most frequently, 76.0%. General consumption rate based on origin was in order of 74.3% of Kyungsangdo, 7.8% of Chungchongdo, 6.9% of Hamkyungdo, 5.9% of Hwanghaedo and 5.1% of Kwangwondo. 3) Ceremonial diet : Myyeogguk and Baeksulgi for the 100-Days ceremony and Hynbab and Baeksulgi for the First Birthday were used mainly. For birthday, noodle(59.5%) for lunch besides rice as main dish and Soojeoggwa(37.9%) were served and noodle(30.8%) was used for host. Thirty percent of the varieties used traditionally for Pyehak and 40-50% of the varieties for Jesa(Memorial day) are still prepared currently. 4) Seasonal diet : For Jeolsik(major seasonal diet), the usage rates are as follows : D’ockguk(87%) for Jeongwolchoharu, Ogokbab(77.6%) for Jeongwoldaeborum, Patjuk(72.6%) for Dongji, Samsaeknamul(54.1%) for Chusuk. Relatively high usage rates of Surichi-D’ock(40.5%) for Dano and Mandu(40.5%) for Suddalgumumnal are probably due to the immigrated people from this area and the geographical effect. The consumption rates of Sisik(minor seasonal diet) for Chunghwajeol, Samjinal, Youdooil, Chungyangjeol and Muoil are about 10% and the rates for Chopail and Chilsuk are followed. Gaejang and Nangmyon for Sambok used as a rate of 32%. 5) Others : Table pattern; Table for one person(4.7%), table for two(16.7%), table for several(64.2%), table with chair(14.4%) are used. Serving pattern; All-together style(69.7%), monopoly style(24.0%), personaldish style(6.3%) are used. Cooking ware; Among 95 varieties, Doma and Jangban are used most(62.7%) and Pulmae, Poonju and Budulgori are never used. Nine sorts besides Jeongoltle are used as a rate of less than 1%. About 25% of total subjects were the immigrants from other areas. Some of them were moved in due to Chunggamrok. In conclusion, the usage of the traditional food is thought to be maintained well despite of the rapid change to incustrialized society because the native Kyungsangdo foods are combined with foods from the neighboring Kwangwondo, Chungchongdo and northern area.

• 한국식생활문화학회지
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• 제17권5호
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• pp.569-577
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• 2002

본 연구는 서울 지역의 주부를 대상으로 하여 혼례음식(폐백과 이바지 음식)의 인식상황과 실태를 파악함으로써 혼례음식 발전의 기초자료를 제공하고자 얻은 결과를 요약하면 다음과 같다. 첫째, 폐백음식의 인식에 대해서는 '결혼 후 시댁에 인사를 드리는 것'이라는 응답이 55.2%, '옛날부터 내려오는 하나의 풍습'이 35.8%로 나타나 상당히 정확하게 알고 있는 것으로 나타났다. 폐백음식에 대한 중요도 인식수준은 전체 응답자의 10.2%가 '매우 중요하다'라고 응답하였으며, '중요하다' 48.5%, '중요하지 않다'는 11.9%로 나타나 폐백음식의 중요성에 대하여 공감하는 비율이 높게 나타났다. 특히 주부의 연령별로 20대 집단에서 30대 이상의 집단에 비해 '중요하지 않다'는 응답율이 높게 나타났다(p<0.05). 둘째, 폐백음식 준비방법으로는 '가정에서 직접마련'한다와 '시장이나 떡집에서 마련'하겠다는 응답이 비슷한 비율을 보였으며, 연령별 교육수준별(p<0.05)로 유의한 차이를 보였다. 폐백음식 장만시 드는 비용으로는 '30-50만원'이라고 응답한 비율이 50%로 가장 높게 나타났고, '10-30만원'29%>'50-100만원'18% 순으로 나타났다. 셋째, 선호하는 폐백음식으로는 '밤 대추고임'을 준비한다는 의견이 77.5%로 가장 높게 나타났으며, 그 다음으로 '떡류'>'육포'>'술'>'한과'등의 순으로 나타났다. 넷째, 이바지음식에 대한 의미로는 48.2%가 '신부측에서 마련한 음식을 시댁에 보내는것'이라고 응답하였으며, 이바지 음식의 필요성에 대해서는 '반드시 준비해야한다'라는 의견이 15.5%, '형편에 맞추어 준비한다'는 78.7%, '준비할 필요가 없다'5.8%로 나타나 전반적으로 이바지 음식의 필요성에대해서 공감대를 형성하고 있는 것으로 나타났다. 또한 취업주부가 '필요하다'라는 응답이 높게 나타났고, 종교적으로도 불교를 믿는 주부보다 기독교를 믿는 주부들에게서 유의적인 차이를 보였다(p<0.01). 다섯 번째, 혼례음식의 개선점으로 메뉴의 간소화> 가격을 저렴하게 하는 문제> 폐백음식 선택의 다양화 순으로 나타났다. 연령별로 40대 주부집단에서 '메뉴의 간소화' 응답율이 높게 나타났다(p<0.01). 이상의 같은 연구 결과로 보아 우리나라의 모범이 되는 혼례음식의 계승을 위해서 꾸준한 노력과 관심이 필요하다고 사료된다. 과거와 다른 신식혼례를 치르면서도 폐백을 드리고 이바지 음식 보내는 풍습은 계속 이어지고 있다. 이러한 혼례 풍습은 계속 이어질 것이기에 혼례음식이 가지고 있는 기복과 주술적인 의미를 되살리면서 저렴한 가격으로 누구나 손쉽게 장만할 수 있는 간편한 방법이 모색되어 전통을 살리면서 모범이 되는 혼례음식문화를 계승 발전시켜 나가야 하겠다.

• 한국식품위생안전성학회지
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• 제24권3호
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• pp.238-246
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• 2009

많은 산업체와 실험실에서 사용되고 있는 공업용 화학물질인 아크릴아마이드는 발암유발가능성이 있는 것으로 알려져 있으며, 국내 외 모니터링 결과 감자, 밀 등 고탄수화물 식품을 고온에서 조리,가공한 식품에서 많이 검출되는 것으로 알려져 있다. 아크릴아마이드의 위해평가를 위해서는 식품 내 아크릴아마이드 함량 및 식이노출평가 등의 기초자료가 절실히 요구되나 우리나라는 제 외국에 비해 식품 내 아크릴아마이드 관한 데이터베이스가 미약한 편이다. 이에 본 연구는 국내 유통식품의 모니터링을 통해 아크릴아마이드의 국내 실태를 파악하기 위해 수행 되었다. 모니터 링을 위해 우리나라에서 많이 섭취한 식품을 중심으로 국내 food market shares 등의 통계를 이용하여 17개 식품군에서 470여 개의 시료를 선정하였으며, 이를 FDA의 LC-MS/MS 방법으로 분석하였다. 모니터링 결과, '감자스낵류', '비스킷류', '시리얼류', '초콜릿류', '커피류','prune juice' 등에서 비교적 많은 양의 아크릴 아마이드가 검출되었으며, 각 식품군의 검출수준은 감자스낵류 $195{\sim}4,002ppb$, 비스킷류 $ND{\sim}681ppb$, 시리얼류 $79{\sim}233ppb$, 초콜릿류 $ND{\sim}447ppb$, 커피류 $ND{\sim}681ppb$, prune juice 366ppb로 이는 이전 국내외 분석결과와 비슷한 수치이다. 그러나 지금까지 아크릴아마이드 문제와 관련해서 안전하다고 인식되어 온 과일, 채소류, 해조류, 한과류에서도 아크릴아마이드가 검출됨으로 인해 이들 식품군도 조리방법에 따라서 식이를 통한 아크릴아마이드 노출원이 될 수 있음이 확인되었다. 그 외의 껌, 잼류, 두부류 또는 묵류, 포도씨유, 주류, 건포류에서는 아크릴아마이드가 검출되지 않았다. 본 연구의 결과는 우리나라의 실정에 맞는 아크릴아마이드의 위해 평가를 위한 기초자료로서 사용 될 수 있을 것으로 사료된다.