• 한국식생활문화학회지
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• 제4권3호
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• pp.265-269
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• 1989

Korean traditional fermented foods have been diversely developed to enhance taste and flavor while preserving them on a long term basis. For those furthur utilization and development, more efforts to commercialize these products focusing to the consumer's needs should be proceded. In that sence, the fermented foods might be classified into the bioproduct (biofood) and the sterilized. The former defines the non-sterilized such as Kimchi, Jeotkal (fermented fishes), and Jang (fermented soybean products) so as to include various kinds of microorganisms, enzymes and the unknown bioproducts, while the latter defines the sterilized such as soysauce and vinegars proper to the commercialization. In this paper, present R & D status has been reviewed laying stress on Kimchi, Jeotkal and Jang and the mixed fermentation system by the microflora was suggested as a Korean style model for the future R & D direction in these fields.

• 한국식품영양과학회지
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• 제46권1호
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• pp.123-131
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• 2017

본 연구는 전통시장에서 음식을 구매한 경험이 있는 대학생 389명을 대상으로 전통시장에서 판매되고 있는 음식의 이용 현황과 중요도-만족도 분석을 시행하여 전통시장 활성화를 위한 기초자료를 제공하고자 하였다. 2015년 9월부터 11월까지 설문지에 조사대상자가 직접 기입하게 하는 방식으로 조사하였다. 회수된 389부 중 불성실하게 응답한 46부를 제외한 343부만 분석에 활용하였다. 본 연구의 자료는 IBM SPSS 20.0 프로그램을 이용하여 분석하였다. 전통시장에서 주로 구입하는 음식은 호떡, 떡볶이, 순대 등의 순으로 높았고 주로 간단히 먹을 수 있는 음식을 구입하는 것으로 조사되었다. 전통시장에서 음식 구매 시 1회 지출금액은 모든 거주형태에서 4,000~6,000원 미만의 비율이 높은 결과를 보였다. 거주형태에 따른 중요도 차이 분석 결과 음식의 맛, 음식의 위생, 판매가격, 그리고 식재료의 품질은 모든 거주형태에서 4점 이상의 높은 점수로 중요도가 높은 경향을 보였다. 거주형태에 따른 만족도 차이 분석 결과 음식의 종류는 자취의 경우 3.56으로 자택보다 만족도가 높은 것으로 조사되었다(P<0.05). 전통시장 음식의 중요도와 만족도 속성에 대한 거주형태에 따른 차이 분석 결과는 모든 항목에서 중요도가 만족도에 비해 높은 것으로 나타났다. 중요도와 만족도의 차이가 큰 속성은 음식의 위생, 식재료의 품질, 원산지 표시, 판매가격 등의 항목 순으로 차이가 큰 것으로 나타났다(P<0.001). 전통시장 음식 속성에 대한 격자 모형분석(ISA) 결과는 2사분면에 속해있었던 음식의 위생과 식재료의 품질의 만족도를 높이기 위한 노력이 필요한 것으로 나타났다. 전통시장 음식의 위생과 식재료의 품질 만족도를 높이기 위해서는 전통시장 음식 관련 종사자들의 개인위생, 식품위생, 그리고 식품안전 등에 대한 현장 실무에 필요한 교육 및 관리가 이루어져야 한다. 또한, 상인과 전통시장 관계자 측의 노력과 함께 정부 차원에서의 행 재정적 지원이 마련될 필요성이 있다. 본 연구는 전북 일부 지역의 대학생들을 대상으로 시행한 연구이므로 결과를 일반화하기에는 한계가 있는 것으로 판단되며, 향후 대학생 외의 젊은 소비자들을 포함하는 연구가 진행될 필요성이 있다. 또한, 전통시장 음식 속성에 대한 선행 연구가 전무한 상태에서 진행되어 속성 문항 개발에 한계가 있었으며, 향후 이를 보완한 후속 연구가 진행되어야 할 것으로 생각한다.

• 대한가정학회지
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• 제31권4호
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• pp.183-191
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• 1993

This study was investigated the personal rating reason for preference, and opinion for improvement on the Korean traditional foods. Questionnaire were answered by male and female university students at 8 universities in Seoul and the results are summarized as follows. 1) General trend of subjects showed preference for traditional food in order of nutrition, appearance, taste, economics, and cooking method. While the value of food itself such as nutrition, appearance, taste was rated high, practical side such as economics, and cooking method was not so agreed. Especially female students set as lower value on cooking method. 2) As a reason for rating it low, male and female students answered without distinction that traditional food are laborious and much time is needed for cooking. 3) For the idea of improving traditional food, all students had same opinion that standardized cooking method should be developed for convenient use at home, and secondly, special salestore of traditional food should be promoted. Particularly more male students had the opinion that traditional cooking method should be succeeded to at home than female students. Summarizing some significant findings from the analysis of data, all students prefer traditional food itself relatiovely. But generally they rate it low because traditional food is difficult to cook and there are not so many chances of eating. Therefore, it is regarded that standardized cooking method and promoted special salestore for more chance of eating will activated the interest of young generation, and hence contribute to succession of tradition.

• 식품과학과 산업
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• 제53권1호
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• pp.92-100
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• 2020

Recently, a lot of consumers in the United States are trying to find out the diverse Asian foods due to the raw material used,sauce,flavor,taste, and cooking philosophy. Asian fare has boomed up in the past decades at restaurants and retail food markets. These phenomena are considered to continue since many Americans become more cautious for health since they believe the traditional Asian foods are better for health than European, Latin, and traditional American diets. The increase of Asian population in America also induce the increased consumption of Asian foods, and those who traveled and tasted Asian foods during their journey want to take Asian foods after back home. Several sauces including gochujang, ramen, and seaweed snack are examples of Asian foods consumed in a large quantity. Many Asian food and material suppliers are trying to pioneer and penetrate American food market with exotic multifaceted Asian cuisine.

• 한국조리학회지
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• 제13권3호
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• pp.1-11
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• 2007

This study aims at inquiring into new generations' recognition of traditional foods to present the alternatives and suggestions of simplification, popularization and processed food for popularizing the foods suited to them. The findings on survey showed that they had a preference for development of simple food-oriented menu suited to new generation's way of thinking, under the maintenance of flavor and nutrition so that they can simply eat traditional foods through the simplification of cooking and the development of processed food. The result of this study showed significant influences that the first result is the knowledge on the cooking method in simplification, the second result is the knowledge on the flavor and nutrition in popularization of traditional food, and the third is the knowledge on the cooking method, the flavor and nutrition in the processed food.

• 한국차세대컴퓨팅학회논문지
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• 제14권5호
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• pp.71-79
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• 2018

최근 한국전통식품은 편리하고 간편하게 섭취할 수 있도록 상품화 되어 세계로 수출되고 있다. 특히 한국전통식품은 우리나라에 지리적으로 인접한 중국 및 일본을 대상으로 선호도가 높은 대표 대표식품에 대한 레시피 연구 및 개발이 필요하다. 따라서 본 논문에서는 중국, 일본에서 한국전통식품에 대한 대표식품에 대하여 중국, 일본 포털 사이트를 이용하여 국가별로 레시피를 검색하고 수집한다. 국가별로 수집된 레시피는 레시피 DB를 구축하여 레시피 종류별로 어떤 재료가 얼마나 사용되었는지 분석하고 시각화한다. 국가별로 분석된 레시피는 향후 중국, 일본에서 한국전통식품을 상품화하는데 기초자료로 활용할 수 있도록 할 것이다.

• 대한지역사회영양학회지
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• 제3권4호
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• pp.630-641
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• 1998

As the incidence of diet-related diseases increase, much attention has been focused of traditional foods. Traditional foods are ultimately based on local foods. However, there has been little study looking into the recipes and nutritional value of local foods. Therefore, the present study was designed to standardize recipes and analyze the nutrients of some representative local foods of Cheollabuk-do Province. Their foods were Cheonju pibimpap, kongnamulgukpap, minmuljangokui, aejeotchim and aguytichim. Test recipes for each food were prepared, being based on various information obtained from personal interviews, literature surveys of restaurant recipes. Then test recepe was subjected to sensory evaluation. All characteristics of each food were judged as "satisfactory". The analysis of nutrient composition revealed that in general energy content was low whereas protein content was as high as recommended reguirement in all foods except for kongnamulgukpap. Vitamin content was generally high but contents of calcium and iron were relatively low in all foods. Cheonju pibimpap was rich in dietary fiber. Dietary fiber content of Cheonju pibimpap was 16.6g per serving size. All foods contained considerable amounts of essential amino acids. The major fatty acide were oleic acid, linoleic acid and glutamic acid, oleic acid being the highest in terms of composition ratio.ion ratio.

• 한국식생활문화학회지
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• 제21권4호
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• pp.357-365
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• 2006

The purpose of the study w3s to investigate the consumption pattern of the Korean traditional foods of the elementary schoolchildren living in urban and rural area. For the investigation, 373 fifth-grade elementary schoolchildren in Incheon and Gangwhado were surveyed by a questionnaire and the data were analyzed by the SPSS 10.0 program. As for the frequency to take the Korean traditional foods, bab and kimchi are taken almost everyday, and gug, jjigae, jorim, gui, namul are taken frequently. And juk, jeongol, jeon, sanjeog, jutgal, hangwa and umryo were shown to be taken occasionally. There were statistical differences in the frequencies of the Korean traditional food consumption by the residence and the gender. The students in urban area take hinbab, jabgokbab, hobakjuk deonjanggug, sangsunjorim, jangiorim more frequently than the students in rural area. The students in rural area take mandu, kuksoo, yeongunjorim and kongiorim more frequently than the students in urban area Female students take sangsunjorim, jangiorim, sangsungui, bulgogi, sangsunjeon, hobakjeon, sukchae, jutgal and oiji more frequently than male students. Most of the schoolchildren answered that in the future they would like to take the traditional foods more frequently than now. There was statistical difference by the gender. As for the food such as bibimbab, gug, jjigae, jeon, namul and jang-aji, female students responded to take more frequently than male students. The 39.1% of them responded that the taste is the point to be most improved in the future. But there was no statistical difference by gender and the residence In order to make the taste of traditional food more attractive to modem people, the 37.8% of them replied it does not need to change the traditional preparation method. However, similar percentage of the schoolchildren(35.7%) answered it is needed to change partly the traditional preparation method. As for the effect of traditional foods on health, the 68.4% of schoolchildren thought that the our traditional foods are healthier than western foods.

• 한국식품영양학회지
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• 제27권6호
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• pp.1119-1131
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• 2014

The purpose of this study was to evaluate the effect of dietary education on improving preferences to Korean traditional foods in upper grades schoolchildren. The education group consisted of 184 children ($4^{th}$=65, $5^{th}$=50, $6^{th}$=69), while the control group consisted of 135 children ($4^{th}$=40, $5^{th}$=55, $6^{th}$=40). Each group was selected from a different school in Changwon. In the education group, 12 lessons were implemented using educational materials based on sensory education. For the evaluation, pre- and post-surveys were performed in each group using self-administered questionnaire surveys. Variables in the questionnaire consisted of self-efficacy, subjective norms, cognitive attitude, food neophobia scale, eating frequency, preference, intake experience, and nutrition knowledge. After education, the knowledge score improved significantly in both groups. However, self-efficacy (p<0.01), subjective norms (p<0.01), cognitive attitude (p<0.001) and food neophobia scale (p<0.001) changed significantly in only the education group. The intake frequency of Korean traditional foods did not significantly increase in either group. However, the preferences and intake experience of the foods, which were offered in class and school meals, changed significant in only the education group. In conclusion, dietary education based on sensory education may be useful for developing a positive eating attitude for Korean traditional foods in children.

• 한국식품조리과학회지
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• 제22권3호통권93호
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• pp.346-354
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• 2006

The purpose of this study was to gather useful information for establishing an efficient marketing direction by investigating the performance (satisfaction) and importance for the quality, popularization and merchandising of local foods in the Ulsan area. A questionnaire was answered by 500 citizens over 16 years old living in the Ulsan area. The study data were analyzed by Importance-Performance Analysis method(IPA), frequency analysis, T-test, and ANOVA. The analysis of the quality attributes of local foods for tourist merchandising showed that importance was generally higher than performance. 'Sanitation', 'taste', 'freshness', 'healthfulness', 'nutrition' and 'service' were revealed to be significant ones in the quality attributes. The respondents thought that a lot of emphasis needs to be placed on 'generalizing and globalizing local cuisine', 'passing down traditional recipes','hosting various cultural events related with traditional foods', and 'increasing the number of restaurants specializing in local traditional foods'.