• Food Science and Biotechnology
• /
• 제14권5호
• /
• pp.634-638
• /
• 2005

The effects of ingredients added (first cutting ingredients vs. both first and second cutting ingredients), and cooking method (smoking vs. boiling) on product quality and volatile compounds were examined for low-fat and regular-fat sausages. Regular-fat sausages had slightly higher pH values (6.2-6.3) than those (6.1-6.2) of low-fat counterparts. However, the pH values of the sausages were not significantly affected by the different ingredients and cooking methods (p>0.05). Approximately 30 volatile compounds were identified from these comminuted sausages. The headspace concentrations of 4-methyl-1-[1-methylethyl]-3-cyclohexen-1-ol, ${\alpha}$- terpenyl acetate, eugenol, trans-caryophyllene and myristicine were lower in low-fat and regular-fat sausages containing the first cutting ingredients alone, than in those with both cutting ingredients. The volatile compounds of the smoked comminuted sausages were mostly phenols and hetero-compounds, and a lot of volatile compounds were shown before the retention time (RT) of 30 min. However, not many volatile compounds were detected in the boiled sausages prior to the RT of 30 min.

• 한국식생활문화학회지
• /
• 제4권2호
• /
• pp.145-153
• /
• 1989

Of 1,244 junior high school students of boys and girls and their families in Tokyo and Seoul, we investigated the present situations of the participation in cooking and table manners. In both countries, the average age of parents was 40's, and the ratio of the kinds of fathers' job was similar including 75% of full-time salaried workers, while that of mothers' in Japan was 63%, in Korea 23%. The male participation in cooking in both countries was found in younger generations and that of fathers and boys in Korea was significantly fewer than in Japan, which is regarded as the influence of Confucianism and employment of housekeepers. The figure of frequency of supper taken together daily was 27% in Japan and 54% in Korea where they didn't begin eating until all families gathered or the elders began. In Japan the civilities before and after meals were so often customarily expressed and they had the regular order of seats. The figure of frequency of taking meals with TV watching was about 45% in Japan of breakfast and supper and more than 30% in Korea of supper. As for the participation in cooking and table manners, national characteristics were clearly found out. In both countries, the newly modernized and democratized style of dietary behaviors was being made, rather sooner in Japan, out of the specific East-Asian traditional dining culture.

• 한국식품과학회지
• /
• 제12권4호
• /
• pp.285-291
• /
• 1980

아끼바레 및 밀양 23호의 수화 및 취반속도를 비교하였다. 수화속도는 $10{\sim}40^{\circ}C$ 범위에서 무게증가로서 측정한 결과, 수화시간의 평방근의 비례하였다. 확산 계수는 Arrhenius 방정식으로 표시되었다. 아끼바레의 확산계수는 $3.151{\times}10^{-3}\exp(-4000/RT)$, 밀양 23호는 $5.853{\times}10^{-3}\exp(-5700/RT)$로 표시될 수 있었다. 취반속도는 밀양 23호가 아끼바레보다 빨랐으며 취반활성화에너지는 $90{\sim}100^{\circ}C$에서 밀양 23호가 아끼바레보다 다소 높았다. 밥의 조직특성은 밀양 23호의 부착성이 아끼바레보다 높았고, 아밀로 그라프의 점도도 밀양 23호가 높았다.

• 디지털융복합연구
• /
• 제16권1호
• /
• pp.305-310
• /
• 2018

이 연구는 국내 직장인의 개인적인 삶과 직장생활의 개선을 위한 여가활동 방안을 제안하는 데 그 목적이 있다. 이를 위해 적은 비용과 시간적 공간적 제약을 최소화하는 여가활동 방안의 형태로 DIY를 선택하여 연구를 진행하였다. 연구방법으로는 1차 사례연구를 통해 기존 운영되고 있는 여가활동 서비스 사례의 특징을 조사하였다. 그리고 2차로 요리를 취미로 하는 직장인 8명을 대상으로 한 심층 인터뷰를 통해 요리 분야 여가활동에 대한 니즈를 알아보았다. 그 결과, 두 가지 필수 요소를 도출해낼 수 있었다. 첫째로 브랜드만의 명확한 범위 설정과 콘텐츠의 확보, 둘째로 여가활동 공유 플랫폼이 조성되어야 한다는 것이다. 이 연구는 직장인을 위한 여가활동에 대한 개선 방안을 제시했다는 점에 의의가 있다. 후속 연구를 통해 여가활동 방안에 대한 설계까지 이어져 우리나라 직장인의 여가활동 확산에 도움이 되기를 기대한다.

• International Journal of Advanced Culture Technology
• /
• 제9권3호
• /
• pp.188-201
• /
• 2021

The purpose of this study is to analyze the effects of online home learning in connection with extracurricular activities for lifelong education for the disabled in university on the cooking aids skills of cafeterias for the job search persons with developmental disabilities. Three people with job search developmental disabilities who have been in a state of unemployment for three years after graduating from a special high school course participated in the experiment. In order to verify the meaningful functional relationship between independent variables and dependent variables, multiple probe design across subjects, one of the main techniques of a single object study, was used. The experimental conditions according to the research design consisted of the steps of baseline, intervention, maintenance, and generalization. The dependent variable of this study is the restaurant cooking aid skills in the cafeteria, and three subskills such as side dish arrangement, sink arrangement, and dish washing were combined by task analysis. And the independent variable of this study was composed of procedures and methods to teach the environment, tools and materials related to the performance of dependent variables to the developmental disabled people at home by using real-time image technique through zoom service, and the contents of the performance by stages of task analysis. In addition, independent variables were applied to the subjects in the course of the extracurricular activities with the theme and contents of lifelong education for the disabled at university. Students who completed the above extracurricular activities practiced the intervention scene of the researcher through the screen sharing of zoom service. As a result, the subjects with developmental disabilities effectively acquired and maintained the positive response performance of dependent variables through independent variables. The subjects also showed high positive responses to generalization tests conducted in kitchens in cafeterias located elsewhere in the same university.

• 대한영양사협회학술지
• /
• 제25권1호
• /
• pp.1-16
• /
• 2019

This study examined the microbiological quality of daycare center meals. Six menu items from five daycare centers in Daegu included uncooked processed foods (seasoned cucumber and lettuce salad), post-preparation after cooking processed foods (rolled omelet and seasoned soybean sprout), and cooking processed foods (panbroiled beef with oyster sauce and seasoned pork roast). Microbiological analyses were performed for the aerobic plate counts (APC), coliforms, and Escherichia coli. The analyses were conducted in July and November 2017. The mean APC and coliform count of seasoned cucumber decreased significantly from 4.71 log colony forming units (CFU)/g and 2.50 log CFU/g in July to 4.07 log CFU/g and 1.78 log CFU/g in November, respectively (P<0.01 and P<0.001). The APC of panbroiled beef with oyster sauce and seasoned pork roast were significantly lower in July (1.84 and 1.79 log CFU/g) than in November (2.41 and 2.28 log CFU/g) (P<0.001). The coliform counts of panbroiled beef with oyster sauce and seasoned pork roast were significantly greater in November (2.11 and 1.62 log CFU/g) (P<0.001). E. coli was not detected. Among the foods prepared using the three preparation processes, the post-preparation after cooking processed foods had the lowest microbial quality. The APC and coliform counts of cooking processed foods were satisfactory in July, with an acceptable rating for pan-broiled beef with oyster sauce in November. Time-temperature control and the prevention of cross-contamination are essential during meal production for food safety, regardless of the season.

• 한국조리학회지
• /
• 제3권
• /
• pp.23-40
• /
• 1997

This study has been made on the basis of the theoretical model of Beeker's time allocation concerning housewives' advance into society-- a primary cause for enlargint the scope of our food service market and developing the food service industry as a whole. The primary purpose of this study is to clarify the close relationship between housewives' activities in the course of allocating their time and the demand for the food service through Beeker's theory of“Total income and Total price”, analyzing the information obtained through the questionaires sent to the housewives in metropolitan areas. The result of the questionaires shows that the demand of food service is closely related to women's market activities. Yet it has become clear that the demand for food service correlates with housewives' allocation of time in terms of sharing profits. As a result, it is true that the increase in housewives' income per hour has brought about the increase of the term of employment and the decrease in their cooking time, thus greatly increasing the opportunities to dine out. In order words, the increase of housewives' income and the decrease in their cooking time have come to make a great contribution to shortening the time needed to take care of family matters while increasing the demand for eating out, or food service. And it is also clear that the common practice to dine out is derived from the reduction in our domestic duties, indicating the choice of social division of labour, but is needs to be noted that the gradual increase in women's income is sure to have exerted a considerable influence on this practice of eating out.

• 한국식품영양학회지
• /
• 제27권6호
• /
• pp.1107-1118
• /
• 2014

The purpose of this study is to evaluate the changes in perception concerning nutrition labeling and students' availability of processed foods and is to investigate parents' awareness of nutrition labeling through the 'Education program on safety management of children's dietary life' conducting directly to the fifth grade elementary school students (4,105 persons) by the nutrition teacher in each school. The part that checked when purchasing processed food before and after the students' education, the name of manufacturer (p<0.05), raw material and content (p<0.001), food additives (p<0.001), nutritive components (p<0.05) etc. were significantly improved. An idea about nutrition labeling has increased after the education, the question items in 'it is reliable' (p<0.001), 'satisfied' (p<0.01) were significantly increased particularly. In spite of one time education, it showed positive changes such as it can be possible to get desired nutrition information. Thus, although it was one time training conducted in the situation that can not be carried out formal education due to school environment, a variety of practical education of children's dietary life is required targeting comprehensive senior students, the education is considered to be conducted for children as well as parents.

• 수산해양기술연구
• /
• 제41권2호
• /
• pp.147-155
• /
• 2005

This study was conducted in order to improve the automatic fishing operation system for anchovy boat seine by comparison with the fishing gear geometry and efficiency using the labor saving nets and the combined type net with midwater trawl. Field experiments were carried out to observe the geometry of nets and improve the fishing operation system by catcher boats. The vertical net opening of fore wing net, square, fore bag net and after bag net of the combined type net were varied in the range of 9.9~12.9. 16.2~28.2, 6.8~12.1 and 9.5~15.2m respectively, when the towing speed was 1.0m/sec and the distance between boats were 100m, 200m, 300m. The vertical net opening of the combined type nets was gradually decreased as function of with increasing the distance between catcher boats. Labor saving net which was maintained the net opening and towing depth stable was more suitable for the automatic hauling operation system by improvement of bag net rather than the combined type nets which was impossible in swallow depth and near to anchovy school. 3 boats hauling operation system of the labor saving net was carried out by crane with power block in 2 catcher boats for improvement of hauling operation and pushing equipment of anchovy cooking system in the processing boat for maintain more anchovy in dry frame. From the results of field experiments, 3 boats hauling operation system with power block and improved cooking system was very 3 boats hauling operation system with power block and improved cooking system was very useful and more practical as hauling time 20~35min and No. of fishermen 12~13 in comparison with the traditional system such as hauling time 30~50 min and No. of fishmen 28~38.

• 동아시아식생활학회지
• /
• 제5권3호
• /
• pp.263-286
• /
• 1995

This study was undertaken to investigate the current meal management situation and behaviors of the housewives in Seoul during the period January in 1933. The aim of this study was to improve meal managenment in 1980. This study has been performed by questionnaire about kitchen forms, cooking machines. foodstuffs buying forms, plan of the price in meal and meal management behaviors. 1. 85% of the housewives had stand-up fashioned kitchen forms, and they were equipped with variety of cooking machines and high possession percentage that. 2. 66.7% of the housewives spent the price of meal under plan, 3.1% of them purchased foodstuffs daily. 3. The time spent in preparing the table of breakfast and lunch was about 60 minutes and dinner was about 90 minutes. the time spent in clearing the table of breakfast and lunch was about 20 minutes and dinner was about 40 minutes. 4. The numbers of daily cooking rice was the higher percentage twice a day than once a day, but increased higher percentage once a day than 1980's. 5. In preparing kimchi most of housewives were making it in their homes and number of making kimchi once a 15day and a month was high percentage. 6. When they prepared meals they gave higher percentage to the tastes of families than nutrition. The number of preparing a side dish in breakfast and lunch was 3~4, and dinner was 5~6. 7. In most cases housewives cooked for themselves, and the number of husbands who help their wives for kitchen work was increased in group of younger housewives than older. 8. The environment of kitchen work is improved to many facility but not to be desired facility, and meal management behavior is changing gradually into more convenience but not to be changing into more scientific forms.