• 한국식품영양과학회지
• /
• 제33권2호
• /
• pp.405-411
• /
• 2004

본 연구는 서구식의 확대와 향토음식의 감소 내지 부재현상이 증가하고 있는 현재 우리 고유의 향토음식의 보존$.$전승과 함께 향토음식의 영양학적 평가를 통하여 국민 건강증진에 일익을 담당할 수 있을 것에 목적을 두고 경상남도 일부지역의 향토음식인 은어밥, 애지찜, 기장어묵을 면접조사와 실험조리를 통하여 조리법을 표준화하고 영양성분을 분석하였으며, 그 결과는 다음과 같다. 3종의 향토음식의 관능평가는 5점 척도법에 의하였고, 애지찜의 냄새항목이 3점 이상인 패널요원의 비율이 66.7%로 설정기준을 충족하지 못하였으나 은어밥, 기장어묵의 각 5항목과 애지찜의 4항목(냄새항목외)은 설정기준을 만족하였다. 은어 밥의 전반적인 기호도는 3.9∼4.0(수용도 93.3%)로 높았고, 5항목의 관능검사 평균점수는 은어밥이 3.8(수용도 90.7%), 애지찜이, 3.2(수용도 77.3%)이었고, 기장어묵은 3.6(수용도 80.0%)이었다. 향토음식 1인분의 에너지는 은어밥이 468㎉(1/3RDA의 56%), 애지찜은 210 ㎉(1/3RDA의 2%), 기장어묵은 168 ㎉ (RDA의 20%)이었으며, 은어밥은 단백질ㆍ철급원식품, 애지찜은 철분 및 엽산급원식품, 기장어묵은 아연을 비롯한 비타민 A, B$_{6}$, 엽산의 급원음식이며, 저에너지음식이었다. 3종의 향토음식의 아미노산 조성은 glutamic acid, aspartic acid, arginine이 가장 높았고, 3종중 은어밥은 애지찜, 기장어묵에 비해서 모든 아미노산 조성이 매우 높았다. 또, 구성 지방산은 총지방산 함량은 기장어묵이 가장 높았고, 애지찜이 가장 낮았으며, P/M/S(포화지방산/단일불포화지방산/포화지방산) 비율은 기장어묵(1:1:0.7), 애지찜 (2:1:1)로 나타났다. 서구식 섭취경향으로 인한 만성 질환이 증대하고 있는 현재 향토음식은 건강식으로 부각되고 있으므로 향토음식의 표준조리법과 영양성분에 대한 자료는 향토음식의 보전전승을 위하여 학교급식의 메뉴로 이용 보급되어 어린이가 선호하는 패스트푸드가 최근 부각되고 있는 슬로푸드인 고유의 향토음식으로 변화된다면 이것이 국민건강증진 및 우리음식문화 발전의 틀이 되고 나아가 음식의 국제화시대에 부응하는 건강식. 의 메뉴가 되길 바란다.

• 한국조리학회지
• /
• 제13권2호
• /
• pp.47-58
• /
• 2007

The purpose of this study was to develop and succeed local foods such as Yangte miyuck-gook, Getjango-tang, Boongjango-gook, Sook doenjang-gook, Mulmegi-gook and Mukjang-gook in the Namhae region. To derive standardized recipes; first, a test recipe was prepared based on the information obtained from literature material, personal interviews of Namhae natives, and surveys of restaurant recipes through restaurant owners and chefs in the Namhae area. After that, standardized recipes were made in accordance with the collected data. Then, CAN Program 2.0 was used for the nutritional evaluation. Most of these fish soups contained high percentages of protein, minerals and vitamins. Getjango-tang and boongjango-gook were higher than the other foods in most of nutrition contents, which were particularly good sources of calcium and iron.

• 한국조리학회지
• /
• 제6권3호
• /
• pp.243-261
• /
• 2000

Damyang is famous for the bamboo and various foods. It is urgently needed that native foods in this area are studied and modernized. Developing new foods and redeveloping local economy. Bamboo shoots can be raw materials for kimchi, canned goods, salted goods, Korean cookies, bread, tea, beverage, and so on. This study aims to invent new traditional foods using local product such as bamboo shoots will contribute to boost the recipe. to explore the new method of production and to modernize the traditional dishes. In the final analysis, economic and cultural consideration would be attached in this study.

• 동아시아식생활학회지
• /
• 제20권5호
• /
• pp.639-654
• /
• 2010

This study attempted to research the local food of various regions at a personal level by discovering how food has developed das part of a region's culture base. Discovery of the characteristic story behind the making of a region's characteristic food as local delicacies can inspire self-esteem in the culture, and enhance the real-life image as appropriate to a region, and thereby be made a part of local tourism and thus contributing to the local economy. For this reason, the native foods of the region of Chungcheongnam-do were researched in terms of the cultural sensibilities that inform the unique history of that region. The study was designed so as to aid in understanding food's characteristic value in Chungcheongnam-do and to give a historical representation of Chungcheongnam-do's image by means of storytelling techniques; thus, the local food's character can be presented alongside a story that appeals to the five senses. For this purpose, Chungcheongnam-do's representative native rice table was cast as the 'Hyunchoong rice meal table' - after the figure of admiral Yi Sun Shin of Asan area region, a representative image of Chungcheongnam-do - and 'Choosa rice meal table', after the figure of 'Choosa' Kim Jeong Hee of Yesan region, of which various literary works form a representative image of Chungcheongnam-do. 'Hyunchoong rice meal table' was composed of a health food centered menu which could supply sufficient nutrition as a food ration in times of war or winter shortage, thus providing an image of nutrition and power as appropriate to these situations. Also, to assess the health effectiveness of each rice table, the functionality of the ingredients were investigated as reported in 'Sik-ryo-chan-yo : a dietary treatment' which was published by Soon-Ui Cheon in the Chosun era and by which the foods of the early Chosun era won recognition as being both healthy profitable.

• 한국식생활문화학회지
• /
• 제26권5호
• /
• pp.445-454
• /
• 2011

This study was conducted in order to better understand the local and specialty foods of the Yeong-ju region. This study provides basic data for new menu development and commercialization. The results of 384 surveys, which were conducted to determine traditional rice cake production methods and their traits, were analyzed. Samgyetang was ranked top in the survey on recognition, public interest, and frequency of the local foods. Dakjuk was ranked second, followed by Baechujeon and Bopguk, in order. The levels of recognition and preference of specialty foods were in the order of hasuo, peach, apple, and meat. Among the answers in the survey on the popularization and commercialization of local foods, changing of the cooking style for younger generations' taste was considered to be the most important. Holding events to promote regional specialty foods and initiate the public to traditional cooking styles were listed sequentially by importance. The survey results show that promotion of local foods through education, and as well as incorporation of new ingredients are both highly effective ways to commercialize local foods for tourism. The results also indicate that taste, nutrition, and appearance of food should be considered in order to improve quality.

• 한국식생활문화학회지
• /
• 제28권3호
• /
• pp.261-271
• /
• 2013

The purpose of this study was the development of traditional food recipes from local food contents related to the historical and cultural heritage in the representative long-lived area Damyang. The information on digging 'story' was collected through the region's representative local native journal, searching for related websites, analyzing old literatures, and interviewing traditional household; 'telling', the part of conveyance, was organized by reviewing the literatures, including historical condition, regional food materials, cuisine, region symbolism, etc. After nutritional analysis, the prepared, balanced, and healthy Korean food dishes using the traditional food contents were displayed. In Damyang, the story was extracted from Heuichoon Ryu (柳希春, 1543-1577) - figura of Damyang - and his collection, 'Miam's diary', and described about native food. The traditional history of many foods that were used mainly as rewarding during one's trouble, showing good faith, and delivering gratitude is recorded in Miam diary. A little effort has been made to express the classical scholar's clean and neat dining table which was the mixed Damyang's clean image and nobleman's straight integrity in the middle of the Choson Dynasty. Nutrition fact of 'Miam's table' was based on the Daily Reference Values of Koreans aged 65 or older.

• 동아시아식생활학회지
• /
• 제24권6호
• /
• pp.906-914
• /
• 2014

This study conducted an exploratory factor analysis to examine how consumers' confidence on the local foods used at tasty farm eateries influence their purchase behaviors. The four factors of perception of local foods used at tasty farm eateries and the factors of consumer confidence and purchase behaviors were extracted for a reliability analysis, correlation analysis of variables, and simple and multiple regression analysis. The following are the findings: first, among the four factors of perception of local foods used at tasty farm eateries, safety, sociality and product value had statistically significant influences on consumer confidence, whereas regional economic value did not. In other words, safety referring to the nutritional value and sanitary safety of food ingredients used for the native foods at the tasty farm eateries, product value referring to the characteristics differentiated from general Korean cuisine, and sociality referring to the various related experiences for the interests in farm culture and local food, leads to consumer confidence, whereas regional economic value referring to farm household income, local job creation, and development of farm tourism does not. Second, consumer confidence had a statistically significant positive impact on consumers' purchase behaviors. Among the five principles of local foods, reliability is the most important factor. When consumers gain confidence on local food items and are satisfied with them, they make additional purchases and revisits. Therefore, confidence is a very important aspect for the loyalty and sustainability of business.

• 한국조리학회지
• /
• 제13권4호
• /
• pp.220-231
• /
• 2007

This study was designed to standardize the recipes of native local foods in Gijang region such as 'Miyeokseolchi', 'Molseolchi', 'Gijangumuk' and 'Seokbakji' and analyze their nutrients. The test recipe for each food was prepared according to the information obtained from the personal interview of Gijang natives and then applied to sensory evaluation. After that, CAN pro 3.0 was used for the nutritional evaluation. The results are as follows: Both Miyeokseolchi and Molseolchi were preferred with soybean sprouts added but Miyeokseolchi with fermented red pepper paste added. Gijangumuk was preferred with dissolved ceylon moss added, not filtered. Seokbakji was preferred with salt-fermented gizzard shad added. Nutrient analysis was performed according to the established standard recipe. In general, it appeared that energy content was low and amino acid contents such as glutamate, aspartic acid, leuicine and arginine were high. Major fatty acids in Miyeokseolchi and Molseolchi were a linoleic acid and Seokbakji has a palmitic acid and EPA.

• 한국조리학회지
• /
• 제15권1호
• /
• pp.47-58
• /
• 2009

최근 생활수준의 상승에 따라 여행관광객들은 지역음식 문화에 대한 관심을 보이고 있는 추세이다. 이러한 이유로 지방자치단체에서는 지역 활성화 측면에서 향토음식을 관광 상품으로 개발하고자 하는 움직임이 활발하게 이루어지고 있다. 본 연구는 전주지역 향토음식을 음식관광으로서 활성화할 수 있는 방안을 모색하여, 지역경제 발전에 기여하도록 하는데 있다. 이를 위해 전주지역에서 향토음식점을 운영하고 있는 경영자들에 대한 향토음식점 운영 실태 분석하고자 한다. 결과는 10만원 미만의 일별 매출액과 음식점의 홍보는 팜플랫과 브로셔 등의 통해 홍보를 하였다. 음식점의 음식개발은 대부분 음식점의 경영자가 하고, 음식점의 경영형태는 단독경영으로 나타났다. 전주지역 음식관광 활성화 방안으로는 명소로서의 전주지역 대표 향토음식점 개발, 전문적인 음식체험시설 조성, 테마를 가진 음식관광 마을과 농가 레스토랑 조성, 새로운 음식축제 개발, 지역별 음식관광 코스 개발, 각종 음식재료 및 양념장 패키지 상품 개발이 필요하겠다.

• 한국식생활문화학회지
• /
• 제30권5호
• /
• pp.562-575
• /
• 2015

This study intends to discover stories and sensibilities connected with characteristics and symbols of the history and culture of Sangju to develop contents about the native foods of Sangju. 'General Jeong's Table', which supplied the energy and nutrition necessary for soldiers during war, is set with Jobap, Patipguk, Euneogui, Baechumoojeon, Kongnamulheojib, Patipnamul, and Munamulsileagideanjangmuchim. 'Sangjuseong retaking wartime food', as a kind of ready-to-eat meal, which stresses convenience above everything else, is composed of Konggarujumeokbap, Bbongipjuk, Gamjangajji, and Odigojgammodeumbagitteok for table setting. 'General Jeong's liquor table', which allowed the general to regain his energy or was set to entertain generals of allied forces in the Myeong Dynasty, is formed by Baeksuk, Gojgamssam, Kongjukjijim and Sangsurisul. Efficacies of food materials were analyzed in the Part of Drug Formula of the best-known medical book in Asia. Foods on 'General Jeong's Table' has health efficacies that protect the five viscera and maintain the spleen and stomach.