• The Korean Journal of Food And Nutrition
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• v.22 no.3
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• pp.470-477
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• 2009

In this study, we evaluated the physicochemical and sensory quality of Glazed Spanish Mackerel in Teriyaki sauce containing added lemon juice and ginger juice using a Sous vide Cook-Chill method. The products were stored at below $3^{\circ}C$ and then its physicochemical and sensory quality was estimated after varous storage periods(0, 5, 10, 15 days). Measured extent of 40.91~52.04% in extent and reheating after of 42.35~54.40% when moisture content and did not significant by storage period in all sample are until save 15 days. The VBN was increased as the storage period increased. A similar trend was observed after reheating, and while lemon juice additions was significantly low on 15 days(p<0.01). Based on the results of the sensory evaluation, the Teriyaki sauces containing the added lemon juice additions were evaluated that had a better sensory quality is excellent in external appearance, flavor, taste, texture, and acceptability than the control group, and while were the evaluated excellently in overall flavor and taste in occasion of were found to be excellent after the addition of ginger juice.

• Korean Journal of Community Nutrition
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• v.11 no.5
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• pp.642-649
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• 2006

The purposes of this study were to investigate methods of applying activity-based cost to menu engineering and to examine the feasibility. A total of 6 menu items of XYZ restaurant in Seoul were selected and the ledger of September 2005 was used for menu analysis. The menu mix percent of beef sirloin steak (61.95%) and beef tenderloin steak (17.13%) were labeled as high, whereas BBQ pork ribs (4.94%), salmon fillet (2.66%), seafood platter (5.77%), and teriyaki chicken (7.56%) showed low menu mix percent. In addition, the contribution margin for BBQ pork ribs (29,000 won), salmon fillet (25,810 won), seafood platter (22,400 won), and teriyaki chicken (22,000 won) were higher than the average contribution margin (21,957 won), and those for beef sirloin steak (21,200 won) and beef tenderloin steak (21,900 won) were lower than average. When popularity and contribution margin were applied in menu engineering, BBQ pork ribs, salmon fillet, seafood platter and teriyaki chicken were classified as puzzles and beef tenderloin steak and beef sirloin steak as plowhorses. Menu engineering using popularity and operating profit, which was calculated from activity-based cost, also gave the same results, whereas the additional label for activity cost placed BBQ pork ribs and salmon fillet in the brain teaser category. Ranking analysis on variables estimating menu profitability using Spear-man's ${\rho}$ revealed that there were no significant correlation between variables, which means the estimation of menu item profitability could differ by methods of analysis. With these results, it was concluded that activity-based cost would help to establish more detailed marketing strategy for a restaurant.

• Culinary science and hospitality research
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• v.17 no.5
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• pp.206-217
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• 2011

This study attempts to find an optimized amount of soy sauce, sugar and boiling time for the best soy-sauce-based Teriyaki sauce, using the Response Surface Methodology(RSM). The following is the summary of the study. The amount of soy sauce, sugar and boiling time were set as independent variables to study the sensory characteristics of soy sauce. As a result, significant differences in appearance, taste and overall acceptance of soy sauce were observed. In appearance, boiling time was the most effective factor, followed by sugar and soy sauce. The taste was affected most by sugar, followed by boiling time and soy sauce in order. Overall acceptance, ranked in ascending order, is as follows : soy sauce, boiling time and sugar. So based on the study, the best results are: soy sauce 1,182.76 g - 1,210.11 g, sugar 843.97 g - 851.17 g, boiling time 174.49 mins - 181.46 mins. Among them, optimum points are: soy sauce 1,196.44 g, sugar 847.57 g, boiling time 177.98 mins.

• Korean Journal of Community Nutrition
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• v.11 no.2
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• pp.253-260
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• 2006

The purpose of this study was to suggest menu pricing strategy based on understanding about customer perceived value of products and services. The technique known as PSM (Price Sensitivity Measurement) was used for analysis of price sensitivity for 3 menu items of a family restaurant in Seoul. A questionnaire was developed through literature review and modified after pilot test. Questionnaires for the main survey were distributed to 250 customers on their visit to the restaurant, and a total of 138 questionnaires were used for analysis (55.2%). The statistical analysis of price sensitivity was conducted using PSM, and descriptive analyses were conducted using SPSS Win (12.0). The main results of this study were as follows: the price sensitivity of beef tenderloin steak was higher than two other menus and the stress range of teriyaki chicken was almost 0, that is, the price sensitivity of teriyaki chicken was very low. Present menu prices of 3 menu items were within the range of acceptable prices, but had some distances from the optimal pricing point. From the result of this study, it was concluded that price adjustment or price promotion strategy would be effective for increase in sales of beef tenderloin steak, and marketing strategies to enhance consumers' perceptions of value should be conducted for all menu items by situations. Overall, PSM technique could be a helpful tool for researchers and managers of foodservice organizations to understand how consumers' perceptions of value are affected by the interaction of price and quality.

• Journal of the Korean Society of Food Culture
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• v.21 no.2
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• pp.187-192
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• 2006

This study is to investigate the recognition and preference of tofu food among general consumers and housewives in order to develope new tofu menu. The questionnaires are consisted of general questions, style of dining out, frequency of dining, health status, preference of tofu, reason for prefer tofu. A total of 262 questionnaires were analyzed for statistical analysis. The statistical analysis was completed using SAS program (Version 8.2) for descriptive analysis and ${\chi}^2\;-test$. Main results of this study were as follows: Most of the respondents prefer Korean food, 70% of the respondents are general consumers while 73.5% of the respondents are housewives. The frequency of dining out was 1-2 times per week. The two groups bought pre-cooked food one to two times per week. Fourity seven percent of the general consumers and 50% of housewives did not like the taste of tofu due to plain flavor. The respondents overall preferred many different ways to prepare tofu dishes. The results also indicated that tofu dishes are used as side-dishes. Thirty three percent of house wives had tofu with miso soup and pan-fried tofu, while 29.6% of the general consumers had soft tofu stew. 34% of the general consumers preferred stuffed tofu with shrimp, while 35.5% of the housewives liked it. 17% of the general consumers liked grilled tofu with crab meat sauce while only 14.5% of the housewives preferred the menu. Tofu teriyaki was preferred among 8.2% of the general consumers while 13.2% of the housewives liked tofu teriyaki.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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• pp.823-829
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• 2011

The study showed test results of Teriyaki sauce produced by apple concentrate instead of sugar in order to reduce the sugar content. We created four batches of soy sauce for testing. The Control batch was normal soy sauce. S1, S2, S3, and S4 were sauces made with different amounts of apple concentrate. The test results for the moisture contents, color value, sugar content, salinity, viscosity, pH and sensory evaluation (QDA, acceptance test) of all the types of sauce are as follows. The moisture contents of the Control was 50.80%, and for S4 was 35.14%. In chromaticity results, the L value of the Control was 10.85 which was the highest compared to samples which were in the range of 8.35~8.55. The value of a and b was highest in S4 and was lowest in Control. The sugar content was 53.53 $^{\circ}Brix$ in the Control, and 43.73 $^{\circ}Brix$ in S1. S1 showed 6.77% salinity, and S4 showed 5.37% salinity. The viscosity of S4 was highest at 60.33 cp, and Control showed the highest pH value of 4.82. The QDA of S4 showed the most intense brown color, which was 5.36. For gloss and soy sauce scent, no significant difference was found between the samples. Control showed a mild apple scent which was 1.45, and S1 showed the saltiest flavor which was 5.18. The sweet flavor for Control was 4.64, and S3 showed the strongest aftertaste from the test. No significant difference of appearance and acceptance was found between samples. S2 showed a scent of 5.09, which was the best. The savory taste of S3 was best, and was worst for S1. S3 showed the best overall interest which was 4.55. According to these results, S3 had the lowest sugar content, at 4%, and therefore had the highest possibility of being produced.

• Culinary science and hospitality research
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• v.18 no.5
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• pp.95-112
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• 2012

The purpose of this study is to carry out the exploratory study on the preference and purchase intention of fusion bibimbap as opposed to tradition-bibimbap. In order to achieve the purpose of this study, the survey was conducted to the consumer who use the subway in Seoul from Apr. 3. ~ Apr. 10. 2012, and total 288 valid copies of questionnaire were used for final analysis. The result showed that 190 persons were positive in preference for bibimbap, and the reasons were 'easy to eat' and 'a taste'. Consumer put 'spicy seafood bibimbap', 'pork cutlet bibimbap', 'sashimi bibimbap', 'chicken teriyaki bibimbap', 'bibimbap spinach lasagna' at question about preference of fusion bibimbap. Consumer put 'spicy seafood bibimbap', 'pork cutlet bibimbap', 'sashimi bibimbap', 'crab bibimbap', 'chicken bibimbap' at question purchase intention of fusion bibimbap. In addition, There was significant difference in the preference and the purchase intention of fusion bibimbap according to gender, marital status, age, and education.

• Journal of the Korean Dietetic Association
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• v.30 no.1
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• pp.61-73
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• 2024

This report was prepared to introduce the developed Internet of Things (IoT)-based Smart Food Safety Management System (iMEAL) for children's foodservices registered in the Center for Children's Foodservice Management and report the results of hygiene monitoring through microbial analysis of two foods simulated and distributed based on this system. The program consisted of three menu screens: a foodservice management and meal inspection function, a refrigerator/freezer monitoring function, and a sanitary/safety inspection log function. Data such as cooking temperature, refrigerator and freezer temperature, salinity, and chlorine concentration were collected using IoT sensors or terminals, and hygiene safety inspection diary results (recorded by cooks) were transmitted to the Internet and stored. The APCs (3.78±0.07 log CFU/g) and E. coli (not detected) in stir-fried pork teriyaki sauce and the heating process met cooking standards. Similarly, the APCs (4.05±0.05 log CFU/g) and E. coli (not detected) in cucumber/chomuchim, which was not heated, also met cooking standards. APCs increased over time when cooked food was left for 1 hour, 1.5 hours, or 2 hours but remained acceptedable. Based on hygiene monitoring results of these two foods, using the i-MEAL system resulted in the safe production and distribution of children's food.