• 한국조리학회지
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• 제22권7호
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• pp.58-71
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• 2016

본 연구는 한과류의 문화적인 가치와 우수성을 제대로 인식시킴과 동시에 현대사회에서의 한과류산업이 직면한 문제점과 대중화 방안을 살펴보았으며, 한과류에 대한 인지도를 분석하였다. 조사대상자의 한과류에 대한 가장 높은 인지도를 나타낸 한과는 남녀 모두에서 약과였으며, 인지도가 가장 낮은 한과류는 차수과가 가장 낮았다. 인지도에 유의한 차이를 보인 한과류는 여자가 남자보다 오색다식, 흑임자다식, 도라지정과, 인삼정과 등에 높은 인지도를 나타내었다(p<0.05~p<0.001). 주로 성장한 지역에 따른 인지도에 유의한 차이를 보인 한과류는 매작과, 오색다식, 쌀다식, 흑임자다식으로 나타났으며, 반면에 호두강정은 농어촌지역이 다른 지역(대도시, 중소도시)보다 높은 인지도를 보였다(p<0.001). 한과류 산업이 직면한 문제점으로는 남 여 모두 보편화가 되지 않았으며, 판매가격이 비싼 것이 문제점이었다. 한과류의 이용횟수가 줄어드는 이유로는 남 여 모두 양과류보다 쉽게 접할 수 없어 구매가 어렵고, 맛이 덜하다, 가격이 비싸서 이용횟수가 줄어든다고 하였다. 한과류의 대중화를 위한 시급한 과제로는 남 여 모두 모양과 재료를 다양하게 사용하여야 하며, 여러 가지 맛을 개발하여 가격을 싸게 하는 것으로 나타났다. 한과류의 산업화를 위한 시급한 과제에서는 남, 여 모두 제품의 다양화와 마케팅 강화가 시급한 과제라고 높게 응답하였다. 따라서 한과류산업이 직면한 문제점으로는 보편화되지 않았기 때문이며, 양과류보다 쉽게 접할 수 없어 구매가 어렵다고 하였으며, 한과류의 대중화를 위해서는 모양과 재료를 다양하게 사용함과 동시에 현대인의 입맛에 맞는 맛을 새롭게 개발하여 저렴한 가격과 함께 포장에도 신경을 써야 할 것으로 사료된다.

• 농촌지도와개발
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• 제19권1호
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• pp.79-94
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• 2012

Due to the increase of the number of farmers who have entrepreneurial intentions and the expansion of governmental support to invigorate the regional economy, the interest in manufacture of high-quality agricultural processed food is increasing, and the study of the method to realize it efficiently is continuing. Especially, the method to visualize a manufacturing process by simulation and analyze it to extract an improved scheme has advantages of saving time and cost in comparison with trial and error method. In this study, the current manufacturing environment was analyzed by applying simulation on Korean traditional sweets, which is typical agricultural processed food. By extending this kind of method into small businesses processing other agricultural products, as well as Korean traditional sweets, it can draw strengthening of comparativeness through the improvement of productivity and product quality.

• 한국식생활문화학회지
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• 제30권1호
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• pp.41-53
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• 2015

This study aimed to examine the cooking methods used in the Joseon Dynasty using cooking books. We chose "Suwoonjabbang" (1500's) and "Eumsikdimibang" (1610) as the subjects of this study. Cooking methods from these two recipe books were categorized into staples, side dishes, rice cakes, Korean traditional sweets and cookies, drinks, fermented foods, seasonings, and storage methods. Firstly, "Suwoonjabbang" contains a total of 121 cooking methods divided into two volumes. In contrast, "Eumsikdimibang" includes 146 cooking methods. There are 18 methods for noodles and dduks, 74 methods for fish and meat, and 54 methods for drinks and vinegars, and others. Secondly, "Suwoonjabbang" written by Yu Kim in Chinese characters can be described in simple terms. It provides caution against indulging in the taste of food. In contrast, "Eumsikdimibang" by Kye Hyang Jang contains detailed cooking methods that have disappeared. Thirdly, "Eumsikdimibang" introduced more diverse cooking methods for noodles, dumplings, side dishes, rice cake, Korean traditional sweets and cookies, and fermented foods as compared to "Suwoonjabbang". In conclusion, unique cooking methods introduced in these two cooking books, which are rare these days, are expected to be further applied and developed.

• 한국조리학회지
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• 제17권4호
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• pp.140-152
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• 2011

본 연구는 전통 한과를 구매하는 고객을 대상으로 심리적 웰빙 인식이 한과류 선택 속성과 고객만족도에 미치는 영향를 중심으로 다각적인 분석을 시도하고자 하는 의도에서 출발하여 각 개념들의 하위요인들을 파악하고 이틀 간의 관계를 파악하고자 하였으며, 이와 더불어 한과류를 구매하는 소비자들의 웰빙에 대한 인식을 파악하고자 하였다. 본 연구의 분석 결과는 다음과 같이 도출되었다. 심리적 웰빙 인식과 한과류 선택속성, 고객만족도간의 영향관계를 알아보기 위해 통계분석을 실시한 결과 심리적 웰빙 인식이 한과류 선택속성에 통계적으로 유의한 긍정적(+) 영향관계를 보여주고 있었다. 또한 심리적 웰빙인식이 한과류 선택속성에도 통계적으로 유의한 긍정적(+) 영향관계를 보여주고 있었으며, 한과류 선택속성이 고객만족도에 통계적으로 유의한 긍정적(+) 영향관계를 나타내었다.

• 대한지역사회영양학회지
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• 제22권3호
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• pp.228-237
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• 2017

Objectives: The purpose of this study was to investigate the smoking status among adult workers, and current status of sugar intake. Methods: The survey included 500 men working in Gyeonggi-do from October to November in 2016. Questionnaire items covered their age, working status, smoking status, eating habits, eating behaviors, snack consumption status, habits and behaviors related to sugar intake. All data were analyzed by SPSS program (Ver. 23) and descriptive statistics was performed; a t-test, ${\chi}^2$ test, One-way ANOVA and Scheffe test were used for post-hoc test. Results: The study results showed that eating habits and behaviors of non-smokers were better than those of smokers. The frequency of daily snack consumption was the highest in smokers compared to and non-smokers. The smokers' favorite taste after smoking was 'Sweet'. The average score of sugar-related nutrition knowledge was higher in non-smokers compared to smokers. Non-smokers had better recognition of 'sugar reduction', and smokers were more likely to eat sweet foods, respectively. On the other hand, non-smokers could observe that they were trying to control themselves for health reasons. According to the results of the study, non-smokers showed better eating habits and dietary habits and consumed less sugar. Also, it was found that non-smokers tried to drink more water than beverages and refrain from eating sweets to reduce their sugar intake. Further, the most of the bread, coffee and beverages were also consumed at a lower frequency by non-smokers compared to smokers. Conclusions: This study results showed that smoking and sugar consumption were closely related. Therefore, adult workers should actively promote and learn so that they can maintain healthy and suitable dietary habits through reduction of sugar consumption.

• Journal of Nutrition and Health
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• 제44권2호
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• pp.152-161
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• 2011

Koreans have undergone many changes in dietary patterns with economic growth. The purpose of this research was to examine changes in dietary patterns using data from the 1998, 2001, and 2005 Korean National Health and Nutrition Examination Survey. The study included 21,525 subjects (8,295 from 1998, 6,880 from 2001, and 6,350 from 2005) who were 20 years or older and who participated in a 24-h diet recall. The percentage energy intake from 22 food groups was calculated, and a cluster analysis was applied to identify dietary patterns. Two dietary patterns emerged; the first pattern was characterized by high intake of white rice, legumes, vegetables, kimchi, and seaweeds, the so-called "traditional" pattern (53%), whereas the other pattern was characterized by high intake of other grains, noodle dumplings, floured bread, pizza, hamburgers, cereals and snacks, potatoes, sugared sweets, nuts, fruits, meat·its products, eggs, fish, milk and dairy products, oils, beverages and seasoning, or the so-called "modified" pattern. The modified pattern comprised a higher proportion of younger aged, metropolitan residents with more education and higher incomes. However, the gender distribution was not significantly different. The modified pattern had a significantly higher intake of all nutrients except carbohydrates and had a higher proportion of energy from fat and protein. No association with a risk for metabolic syndrome was found for either dietary pattern. After age was standardized, the traditional pattern included 52% of the respondents in 1998, 54% in 2001, and 50% in 2005. However, the modified pattern was significantly more prevalent in the younger age group (20-29 yr), whereas the traditional pattern increased significantly in the older age group (${\geq}$ 65 yr). In conclusion, a secular trend was found for dietary pattern by age group, suggesting that it is necessary to monitor the changes in dietary pattern by age group and to develop appropriate dietary education and guidelines.

• 한국식품조리과학회지
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• 제32권6호
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• pp.800-810
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• 2016

Purpose: This study aimed to characterize the recipes of Hwachae in Korean cookbooks published from the 1600's to 1940's. Methods: We conducted a content analysis of thirteen old cookbooks (Eumsikdimibang, Jubangmun, Jeungbosallimgyeongje, Kyugonyoram, Imwonsibyukji, Gyuhapchongseo, Sieuijeonseo, Buinpilji, Chosunyorijebub, Chosunmusangsinsikyorijebub, Ganpyeonchosunyorijebub, Chosunyori, Chosunyoribub). We collected a total of 99 recipes of Hwachae and analyzed the ingredients used and characteristics of the recipes according to five groups of Hwachae: noodle type Hwachae, dumpling type Hwachae, fruit Hwachae, flower Hwachae, and the others. Results: The noodle type Hwachae included Changmeyon, Smyeon, Nanmyeon, and Waemyeon. Mung bean (81.0%) and Schisandra (95.2%) were mostly employed as solid ingredient and as beverage base, respectively. In the noodle type Hwachae, Wonsobyeong and Sudan belonged to the dumpling type Hwachae, in which mung bean (51.7%) was mostly used as solid ingredient and just water without any additive was used as the most popular beverage base (62.1%) unlike in other types of Hwachae. There were various types of fruit Hwachae, which used different fruits as solid ingredient such as pear, peach, cherry, strawberry, etc. Pears (44.4%) have been employed as the most popular ingredient and sweets such as honey and sugar have been used in all the fruit Hwachae. The flower Hwachae included Hwamyeon, Sunchaehwachae, Jangmihwachae, and Bomhwachae. In all the flower Hwachae, schizandra has been used as a beverage base. Conclusion: These findings provide basic information required for developing standard recipes of traditional Hwachae.

• 한국식생활문화학회지
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• 제33권2호
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• pp.142-148
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• 2018

In this study, Seolgi Tteok was made in order to increase consumption of Geuk, which possesses numerous nutritional advantages, and its optimum content as a new food coloring for rice cake was determined. Quality characteristics and quantitative description analysis (QDA) of Seolgi Tteok, in which Geuk was added at 0, 4, 8, and 12%, was conducted. Consumer acceptability test was also conducted. As the amount of added Geuk increased, moisture content of Seolgi Tteok increased as well. Brightness (L-value) was the highest in the control group, and more Geuk resulted in higher values of red index (a-value) and yellow index (b-value), which corresponded to the results of the sensory evaluation. As result of the mechanical texture measurement, only adhesiveness and resilience show a significant difference. As a result of the QDA, 17 sensory characteristic terms were assessed. Among them, only 13 showed a significant difference. Among the different sensory characteristics, almost all of them except for taste characteristics were significantly influenced by the amount of Geuk. The aroma and taste of Geuk were not largely influenced. It can be suggested that Geuk is not a factor that strongly influences flavor. In conclusion, Geuk does not have a strong influence on the taste or aroma of Seolgi Tteok but does on color characteristics. It can be suggested that Geuk is qualified as a coloring material for food, and the reasonable addition amount is 8%. As a result of this research, Geuk can be considered as a coloring material for other types of rice cake, traditional Korean sweets, and even confectioneries as well as for Seolgi Tteok. This implies that Geuk can be utilized to develop various new products as a coloring material with abundant nutritional content, which will contribute to the promotion of Geuk consumption.

• 한국식생활문화학회지
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• 제15권2호
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• pp.111-121
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• 2000

This study was to investigate the nutrition and cancer prevention knowledge, beliefs, attitudes, and self-reported dietary changes. Data were collected from 903 parents whose children were attending an elementary school, a middle school, a high school, or a junior college in Kimcheon. Thirty-seven percent of the subjects reported that they had made dietary changes for their health. Respondents reported eating more vegetables(33.1%), fruit(24.1%), whole grains(19.9%), and lower-fat meats(14.5%) and less alcohol(17.2%), high-fat meat(16.4%), fats(13.8%), smoked foods(13.8%), snacks/cake/sweets(11.7%), salty foods(9.6%), and refined grain products(6.1%). Those who did not make any dietary changes most often said the reason was that they thought their diets were already healthful and therefore there was no reason to make a change. Eighty-nine percent of the subjects agreed that diet and disease were related and 89.5% knew that diet and cancer were related, yet 8% believed there was nothing a person could do to reduce the risk of getting cancer. In response to open-ended questions about foods that either increase or decrease cancer risk, vegetables, fruit, traditional fermented foods, etceteras, and whole grains were thought to decrease risk, and burned foods, salty foods, additives, high-fat meats/fats, and alcohol were thought to increase cancer risk. In this study, education levels to be the major demographic variable and residential district had an impact on cancer prevention knowledge and attitudes. People at lower educational levels and rural residents should be targeted for education about cancer risk reduction.

• 한국식생활문화학회지
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• 제17권3호
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• pp.240-251
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• 2002

본 연구는 우리의 전통혼례음식을 발전시키기 위한 기초자료 수집의 일환으로서 부산, 경남지역 주부들의 혼례음식에 대한 관행 및 견해를 조사한 것이다. 응답한 525부의 설문지를 분석한 결과는 다음과 같다. 1. 조사대상자는 부산지역 주부들이 77.9%, 경남지역 주부들이 22.1%이었으며, 30대가 34.5%, 40대가 31.8%를 차지하였고, 전업주부가 43.5%, 직장인이 34.7%, 고졸이 49.3%, 수입정도는 100만원대가 44.2%, 핵가족의 구성이 66.9%로 가장 많은 비율을 차지하였다. 2. 이바지음식, 폐백음식, 예단음식의 필요성은 이바지음식의 필요성이 가장 점수가 높았고$(3.36{\pm}0.93)$, 연령이 높을수록 높은 점수를 보여 유의적인 차이를 보였으며, 학력이 낮을수록 폐백음식(p<0.01), 예단음식(p<0.01)의 필요성에 높은 점수를 나타내어 유의적인 차이를 보였다. 또한 수입정도가 높을수록(p<0.01), 핵가족 및 기타의 가족구성(p<0.05)이 이바지음식의 필요성에 높은 점수를 나타내었다. 3. 봉치떡, 신부큰상, 시부모큰상, 함, 혼서지 등의 필요성은 시부모큰상이 $3.19{\pm}0.97$로 가장 높은 점수이며, 연령이 높을수록 봉치떡, 함, 혼서지에 유의적(p<0.001)으로 높은 점수를 보였고, 신부큰상, 시부모큰상에도 유의적인 차이(p(0.01)를 나타냈다. 학력이 낮을수록 봉치떡(p<0.01), 함(p<0.05), 혼서지(p<0.05)의 필요성에 대체로 높은 점수를 보였다. 4. 혼례음식의 종류 중 가장 선호하는 것은 떡(58.4%), 생선류(27.3%), 과일류(17.0%), 한과류(16.1%), 산적류(14.1%)의 순으로 나타났다. 5. 현행 혼례음식에 대한 견해는 좀더 간소화하여야 한다가 64.4%, 생략되어야 한다가 17.8%로 나타났으며 연령별(p<0.001), 직업별(p<0.01), 가족구성별(p<0.05)로 유의적인 차이를 보였다. 6. 현행 혼례음식의 상차림의 실천에 대한 견해는 간소화 한다 57.5%, 양가가 의논해서 23.4%로 나타났으며 직업별(p<0.05)로 유의적인 차이를 나타내었다. 7. 자녀를 결혼시킬 때 혼례음식을 장만하는 방법에 대한 견해는 손수 장만하겠다는 비율이 30.1%, 주문하겠다 28.7%로 나타났으며 연령별(p<0.01) 직업별(p<0.05)로 유의적인 차이를 나타내었다. 8. 주부들 자신이 혼주가 되었을 때 음식차림의 정도에 대한 견해는 양가 상의 하에 간소화하겠다가 51.0%, 보통이면 만족하겠다 19.8%, 기본적인 것만 해도 좋다 1%로 나타났다. 이는 연령별(p<0.05), 직업별(p<0.05), 학력별(p<0.05), 가족구성별(p<0.05)로 유의적인 차이를 나타내었다. 9. 혼례음식의 전수와 보존에 대한 견해는 조금씩 사라질 것이다가 52.1%, 유지될 것이다 21.8%로 나타나 연령별(p<0.001), 직업별(p<0.01)로 유의적인 차이를 보여 연령이 높을수록 전통을 유지하려는 것을 알 수 있었다. 10. 혼례음식과 예식절차와의 관계에 대한 견해는 시대에 따라 변해야 된다 57.5%, 너무 겉치레이다 17.9%로 나타났다. 연령별(p<0.001), 학력별(p<0.05)로 유의적인 차이를 보였다. 이상의 결과에서 1997년 이후 일부 계층의 부의 과시처럼 혼례음식을 준비하는 경향이 이루어져 극도로 사치화 하는 혼례음식에 대해 부정적인 견해를 나타내었지만 1999년 1월 6일자로 "가정의례의 정착 및 지원 에 관한 법률"이 제정되므로 인해 전면 허용됨에 따라 우리의 혼례음식 또한 그와 더불어 더욱 고급화, 허례허식화 된 것에 그 원인이 있는 것으로 판단된다. 따라서 신식혼례에 혼례음식은 전통을 고수18)한다는 명목하에 일부 부유층에서는 다시 혼례의 사치화가 일어나고 있는 것은 사실이나 최근 세계화는 곧 우리의 전통문화를 알리는 것이라는 목소리에 주부들이 전통음식에 대한 관심이 높아졌고 이는 학습으로 연결되어 많은 주부들이 혼례음식을 배우고 있기 때문에 혼례음식의 인지도가 높아진 것으로 사료된다. 하지만 아직도 현시대에 맞는 적합한 모델이 제시되지 않은 상태이고 혼례음식 또한 혼례풍습과 함께 이어져 나갈 것은 확연한 사실이므로 이에 우리는 현시대에 맞는 적합한 모델을 찾아야 할 것이다. 즉 혼례음식이 가지는 기복의 의미를 되살리고 혼례음식을 준비하는 우리의 주부들의 사회, 경제적 부담을 줄이면서 전통계승을 살릴 수 있는 모델의 제시가 필요한 것으로 사료된다.