• Journal of the Korean Society of Food Culture
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• v.18 no.4
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• pp.346-355
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• 2003

The purpose of this study was designed to analyze the food preference and behavior on food away from home between Korean, Japanese and Chinese. The sample was selected each 200 people who were waiting departure in duty free zone, Incheon International Airport. The survey was developed by researcher and it consist of four parts that demographic characteristic, preference food material, preference cooking method and behavior on food away from home. As a result of the study, korean preferred soup, pork and raw vegetable and dine out with their family. Japanese preferred soup, beef, salad and dine out by themselves. Chinese preferred meat, fish, sauteed vegetable, and dine out with their family. When they were dine-out, Korean frequently ate Korean food, Fast food, Japanese food and Chinese, however Japanese frequently ate Japanese food, Chinese food and Italian food. Chinese frequently ate Chinese food and Fast food. Korean were sensitive of food price, but Japanese were sensitive of food taste and Chinese were sensitive of new experience and taste.

• The Journal of the Convergence on Culture Technology
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• v.7 no.1
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• pp.272-283
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• 2021

The purpose of research is to suggest the direction of rural tourism and food products by looking at the relevance of the intrinsic motivation and food preference. Through the analysis, factors of 'leisure oriented', 'family oriented', 'relationship oriented', 'health oriented', and food preference 'cooking health', 'material function', 'local resource' and 'consume experience' were extracted. Through the correlation analysis, 'leisure and health oriented' was found to be significant with cooking health, 'relationship and health oriented' was significant with material function, 'leisure, family and relationship oriented' was significant with local resource and 'relationship oriented' was significant with consume experience. Therefore, tourists who want rest, healing and health need to provide healthy dishes, tourists who want family and leisure provide local or special dishes, and tourists who want to have a relationship with people need to provide functional foods or herbal medicine dishes. Food products that meet the needs of tourists will induce revisit by increasing tourist satisfaction and bring economic revitalization of the region through the expansion of rural tourism.

• The Korean Journal of Food & Health Convergence
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• v.8 no.4
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• pp.11-21
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• 2022

Spirulina is known to be more useful abroad than in Korea because it contains more protein than Chlorella, the same microalgae. In the past, sources of animal protein were diverse, but since it takes a long time to receive protein along with environmental pollution, we thought that spirulina could attract attention as a new protein source. In this study, application cases were analyzed in foods in the fields of acorn cake, tofu, dumpling skin, fish cake, white bread, pound cake, salad dressing, and yogurt and so on. As a result of centrally analyzing antioxidant and sensory evaluation, it was confirmed that the results were effective enough to develop products in tofu, dumpling skin, fish cake, and pound cake. It is thought that development of food in other fields will be possible if an additive amount that can match the consumer's preference is found by supplementing the mixing ratio. If it is used as a main raw material for existing food rather than as a raw material for health functional food, consumer preference can increase and quality can be further improved, and it can be suggested as a good alternative for an aging society.

• Korean Journal of Organic Agriculture
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• v.13 no.4
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• pp.375-388
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• 2005

The objectives of this study were to analysis willingness to pay (WTP) for environmental-friendly agri-product (EFAP) food service of child-care centers. To analysis preference about EFAP and WTP, parent' survey were conducted residing in Asan city. The sample size of the survey is 143 respectively. As a result, most of parents really recognized that EFAP is good for their children as well as they want to change food material from general agri-product to EFAP. Moreover, additional willingness to pay fur EFAP food service is 8,360 won on average per month. Therefore, environmental-friendly agri-policy to be more focused on the promotion of the consumer's interests and food security needs.

• Journal of the Korean Society of Food Culture
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• v.11 no.1
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• pp.13-21
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• 1996

To find out the reference data of the school food service system, I serveyed four primary schools in Seoul, Korea and Nara, Japan respectively. The school children and their parents of whom arbitrary selected two classes among each primary school, were taken the questionaire about the present school food service system and their favorate food. The results were as follows; 1) 74.8% of Korean and Japanese children, and 92.5% of their parents were in favor of school food service. 2) Korean childrin wanted more amount of food and less salty taste. 3) Korean and Japanese children and their parents believed that the school food service system correct children's unbalanced diet. 4) Korean children wished more kinds of foods, western-styled cooking and that the food would be served in warm state. 5) Korean parents wanted that school food service system should be natural and better quality food material, and teacher should educate good eating habit. 6) Korean school children prefer yogurt, cuttle-fish, chicken, bean-curd, tomato, orange, dried laver, sweet potato, pine-mushroom in each food group. In conclusion, school food service system should be enough to meet children's good nutrition status, and the menu would be selected with consideration of children's preference and Korean traditional diet habit. Good table manner and eating all kinds of foods should be targht by school food service system as well as preparing good quality of food.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.8
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• pp.1058-1068
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• 2008

This study was conducted to establish size specification of food material for elementary school meals, researched at school meal scene and surveyed with questionnaires about the management of food materials by workers devoted to preparing school meals. Most subjects (80.7%) answered that students were served smaller size than adults, whereas 11.0% answered that they served different sizes according to school age and 8.3%, that they served same size as adult. About the food material size specification for elementary school student, a majority of respondents reported that 3/4 or 2/4 of adult served size was suitable. The serving size was decided and executed to investigate the actual intake and the preference of students for food size by 2 methods, intake ratio and questionnaire in 6 elementary schools. It showed that intake ratio and preference of students may be changed by serving size. According to the result, food serving size was divided in 3 types per menu and food size was measured precisely using the white board inscripted calibration. Actual food serving size for adult and recommended food serving size for elementary school student was compared. The data collected were coded and used to decide food material specifications for 12 cooked vegetable items, 15 raw vegetable items, 9 kimchi items, 2 fermented fish and fish sauce items, 8 deep-fried items, 5 meat and meat product items, 19 fish items and 5 dried food items.

• Food Quality and Culture
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• v.2 no.1
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• pp.13-19
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• 2008

Recently, though mulberry's superiority as a functional food has been proven, its use as a food material is limited. Therefore, in this study, to develop jelly using mulberry that is compatible with Korean tastes as health functional food by grafting the method to manufacture jelly consumed as a dessert or a snack in the west, according to the central composite design, mulberry jelly was produced by varying the content of citric acid ($X_1$), sucrose ($X_2$), and gelatin ($X_3$) at 5 levels. And by applying the response surface methodology, rheology and sensory preference experiment results were analyzed, the optimization of mulberry jelly manufacturing condition was carried out, and studies on the analysis of composition were performed. As the sensory preference of mulberry jelly, except the flavor, the remaining hardness, elasticity, sweetness, color, and the overall quality were found to be significant. And similarly, it was found to be influenced greatly by gelatin content generally. Based on the overlapped part of categories, in the range of factors that satisfy all the sensory categories, the value located in the middle was calculated, the optimization point was obtained, and it was found to be 6.2 g citric acid, 141.0 g sugar, and 13.5 g gelatin.

• Journal of the Korea Safety Management & Science
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• v.15 no.4
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• pp.245-251
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• 2013

In this paper, the expert system to reduce the amount of food waste is proposed. The method of material flow analysis (MFA) is applied. Proper handling of waste beyond the terms of the need for proactive research been mentioned before, but actually cause the waste generator research focuses on consumer behavior and the business community to analyze the flow of materials within the study are insufficient. In this paper, the type of food consumption and food waste, look at the relationship between the occurrence of secondary schools in the diet is provided for students to examine the preferences of the target model diet expert system was reconfigured. Preference for leaving the food in the diet leads to the important information that is Each diet recipes that make up the target material flow analysis (MFA) was constructed to perform all the database. This database is currently being generated from the rain while cooking diet edible plants and materials to reflect the self-esteem following the recommended diet is used to create. Reducing food waste is actually being used currently in research knowledge to the knowledge base was constructed. Future Home Smart System was developed in conjunction with the system to the user, by providing guidelines for the utilization can be expected.

• Korean journal of food and cookery science
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• v.32 no.3
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• pp.316-324
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• 2016

Purpose: This study chose Vaccinium oldhamii as a material to complement the redness of Sansuyu, which is unstable to heat, to Sansuyu pudding. Methods: The level of browning and hunter color of Corni fructus juice supernatant (CFS) and Vaccinium oldhamii extract (VOE) were examined and dependent on heating time and storage period. Results: A value (redness) of VOE was high, browning was moderate during the storage period, and though the storage period was extended, the value stayed stable, meaning overall redness was maintained. With the increase in the amount of added VOD, the color preference of Sansuyu pudding, and D (VOE 10.0%) was marked the highest at 5.80. As for the preference of texture, B (VOE not added) was the highest at 5.35, but C (VOE 5.0%) was marked the highest at 5.10 for overall preference. The DPPH radical scavenging ability of Sansuyu pudding was 15.86-21.39% at a concentration of 1,000 ppm, and the total polyphenol content was 136.76-139.62 mg/100 g. Since the redness of Sansuyu is unstable to heat and then is heated, its degree of browning and b value (degree of yellowness) increases. Conclusion: So if a material with a red color that is stable to heat is added to Sansuyu, the preference of Sansuyu products will improve.

• Culinary science and hospitality research
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• v.20 no.1
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• pp.89-104
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• 2014

The purpose of this study was to investigate the effects of demographic characteristics such as gender, marital status, age, educational level, job and monthly income on the preferred menu classified by type of food, food material, cooking method, taste and food temperature. A survey was performed from the 5th to 10th of January, 2013 among consumers in such places as coffee shops and subway stations located in Daegu and Gyeongbuk region, and finally 307 data sets were used for analysis. The results of analysis showed that the strongest effects of demographic characteristics were observed in preferred menu classified by type of food(i.e. Korean, Western, Chinese, Japanese, buffet, herbal and instant foods), and the differences by marital status, age, educational level, job were statistically significant. In particular, the married consumers tended to prefer Korean and herbal foods, while the unmarried ones preferred western, Chinese, buffet and instant food. Moreover, the younger ones tended to prefer western, Chinese, buffet and instant foods, while the older ones preferred to eat Korean food. The younger unmarried ones liked beef and pork dishes, while the married ones over their forties tended to prefer vegetable dishes. The consumers less than or equal to their thirties tended to prefer roasted and fried foods compared to ones over their thirties.