• 한국식생활문화학회지
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• 제22권4호
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• pp.511-519
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• 2007

The purpose of this study was to evaluate satisfaction degree on menu served and identify food preference of the meal served to 271 business and industry foodservice workers from 4 institutions by gender difference. The demographics indicated that male(54.6%) and female(45.4%) were about an half each, mean age was ranged from 20 to 39 years old. The workers were not contented with most of menu quality attributes served from past foodservice operation. Primary complaint was improper temperature of the meal. Most workers liked meat and fish(52.1%) the most. Sensory quality evaluation from all workers was 3.37 points out of 5 points. However, female workers rated higher on the most of menu(3.72 points) compared with that of male workers(3.35 points), indicating that satisfaction was higher in the female workers(p<0.05). Mean preference of all the menu according to food type also have shown higher in female(3.52 point) than in male(3.45 point). Best food preference according to food type considering cooking method of male was given to barley rice, boiled rice with assorted mixtures, marine product stew, and Kimchi stew. On the other hand, females cared for curried rice, hash rice, and spaghetti but males have shown low preferences to those foods females liked. Also, females liked more of fried, grilled and broiled food. However, both males and females showed indifferent taste about the food cooked with steamed and stewed. From the findings, the business and industry foodservice workers were not well satisfied with menu quality considerably and differed in food preferences by gender clearly. Therefore, the manager of foodservice institution require to consider composition of gender ratio in menu preparation along with sensory quality evaluation to lead the successful foodservice management.

• 한국식품조리과학회지
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• 제31권5호
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• pp.544-550
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• 2015

분질미, 연질미 및 경질미 쌀 품종을 건식제분과 습식제분 방법으로 제조한 쌀가루의 bakery 제품 활용도를 알아보기 위해서 제조한 잉글리쉬 머핀의 품질특성을 비교한 결과는 다음과 같다. 각각의 쌀가루로 제조한 잉글리쉬 머핀의 무게는 시료간에 유의한 차이가 없었고, 부피, 부피팽창율 및 비용적은 습식제분 분질미 쌀가루를 이용한 잉글리쉬 머핀에서 가장 높았으며, 건식제분 경질미 쌀가루로 제조한 잉글리쉬 머핀에서 가장 낮았다. 외관과 단면 형태를 살펴본 결과, 습식제분 분질미와 연질미 그리고 건식제분 분질미를 이용한 잉글리쉬 머핀이 가장 좋게 나타났다. 색도 측정 결과, L값은 건식제분 경질미를 이용한 잉글리쉬 머핀이 가장 높았고, b값은 건식제분 분질미를 이용한 잉글리쉬 머핀이 가장 높았다. 경도, 점착성 및 씹힘성은 습식제분 분질미를 이용한 잉글리쉬 머핀에서 가장 낮아 부드러웠고, 건식제분 경질미 쌀가루를 이용한 잉글리쉬 머핀에서 가장 높아 단단하게 나타났다. 관능검사 측정 결과, 색, 향미, 외형, 질감 및 전체적인 기호도는 습식제분 분질미 쌀가루를 이용한 잉글리쉬 머핀이 가장 높게 나타났고, 맛에 대한 기호도는 습식제분 연질미 쌀가루를 이용한 잉글리쉬 머핀이 가장 높게 나타났다.

• 한국조리학회지
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• 제21권1호
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• pp.100-115
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• 2015

본 연구에서는 갈색거저리의 유충인 밀웜을 2가지 조리방법(소테, 오븐)에 따른 3가지의 다른 형태(원형, 다짐, 분말)에 대한 기호도 및 구매의도를 살펴봄에 따라 갈색거저리의 식품화에 필요한 기초자료를 확립하고자 한다. 또한, 새로운 음식 혐오증(Food neophobia)이 높은 식용곤충을 활용한 시판품 개발시 타깃 시장 전략 수립에 도움을 주고자 한다. 성별과 연령에 따른 기호도와 구매의도는 여성에 비해 남성, 연령이 높아짐에 따라 높게 나타났다. 건강 관여도가 높은 집단, 새로운 음식 혐오증이 낮은 집단일수록 기호도와 구매의도가 높게 나타났다. 그리고 3가지의 다른 형태에 따라서는 성별, 연령, 건강 관여도, 새로운 음식 혐오증 모두 소테와 오븐의 분말형태에서 가장 높은 기호도와 구매의도를 나타내었다. 본 연구의 결과는 식품 개발자들에게 시장 타깃팅을 위한 의미 있는 자료를 제공할 것으로 기대된다.

• 대한지역사회영양학회지
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• 제14권5호
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• pp.531-544
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• 2009

This study was conducted to survey multiple factors of aversion to vegetables and preferences for vegetable-related recipes in school meal services among elementary school children in order to help develop various menus and recipes for school meal services. Questionnaire survey was carried out with the study subjects, who were 401 children in 6th grade attending elementary schools in Chonnam and Kwangju metropolitan regions. Results from the survey can be summarized as follows: 65.1% of respondents answered they try to eat vegetables and other namul side dishes served in school meal service for health. As for the frequency of taking vegetables and namul side dishes out of daily meals, 47.4% of respondents chose 'once or twice'. The reasons for aversion to vegetables in boys were taste and cooking method, while girls were taste and feeling between teeth. In boys there were no differences between regions of Kwangju and Chonnam but the tendency of aversion to vegetables was significantly high in girls. As for the aspects of vegetable aversion of subjects, 46.9% of respondents took up 'black & purple' in the unfavorable color of vegetables. 49.1% in 'bitterness' and 39.2% in 'greasiness' were in terms of the aversive taste of vegetables. The aversive vegetable recipes were 58.6% in 'raw & seasoned' and the unfavorable feeling of vegetables were 53.1% in 'squashiness'. There were differences between regions of Kwangju and Chonnam with boys in color and cooking method in girls. Results from the survey on their preferences for vegetable recipes showed that leafy vegetables like crown daisy (raw/slightly seasoned) and pak choi (broth/pot stew) fell to the most aversive category, while bean sprouts (broth/pot stew) were chosen as the most favorable one. Among root vegetables bell-flowers were found to belong to the least preferred recipe, while potatoes were proven to be most preferable in terms of recipes. As for fruit vegetables and other vegetables, all respondents didn't like 'fatsia shoots' vegetable and it's cooking method and they preferred 'green pumpkins (broth/pot stew)'. In respect of mushrooms, enoki mushroom (broth/pot stew) was found most preferred and had high tendency of preferences in boys and girls in Kwangju compared with Chonnam region. The study results indicated that respondents did not show big differences in factors influencing them to be averse to vegetables and their preferences for vegetable recipes depending on regions. In order to have high preference and intake in children's diets, it needs to study in reform of menu about using namul or vegetables mixed with meats and fruits that children preferred or applying roasted and fried other less than namul.

• 대한지역사회영양학회지
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• 제21권2호
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• pp.200-217
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• 2016

Objectives: The purpose of this study was to assess energy and nutritional intake and investigate the preference for food and cooking methods of the residents in elderly care facilities. Methods: Data were collected from 72 residents (10 males and 62 females) aged ${\geq}70$ years in elderly care facilities using questionnaires, food photographs for estimating dietary intake and records for daily physical activity. Results: Average age of the study participants was 85.0 years and 41, 36 and 8 had dementia, hypertension and diabetes mellitus, respectively. 15%, 65% and 19% of subjects were physically mobile, enervated, and immobile, respectively. Daily energy intake was 1360.2 kcal in men and 1378.0 kcal in women, which were 68.0% and 86.1% of the estimated energy requirement (EER) of dietary reference intake for Koreans (KDRI) for ${\geq}75$ year old individuals, respectively. Estimated energy expenditure (EEE) of subjects calculated using formula from KDRI was 1361.9 kcal and EER calculated using estimated daily physical activity (EDPA) was 1232.9 kcal. Energy intake and EEE from KDRI were higher than EER from EDPA. Dietary intake of dietary fiber, calcium, potassium, zinc, vitamin $B_2$, niacin, vitamin C were lower, and protein, phosphorous, iron, sodium, vitamin A, vitamin $B_1$, vitamin $B_6$, vitamin E were higher than the corresponding ones of KDRI. Subjects liked meats, fishes and shellfish, and fruits, while subjects disliked milk, seaweeds and salted fish and salted vegetables. Cooked rice, soybean paste soup, beef, cooked sliced radish strip, and yogurt were favorite foods, with steam being a favorite cooking method. Subjects considered nutrition as the most important factor for improving food service quality. Conclusions: Results of this study could be utilized for improving food-service for the residents in elderly care facilities, and provide a basis for setting reference intake of energy and nutrients of the elderly having very low activity levels.

• 한국포장학회지
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• 제27권3호
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• pp.129-139
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• 2021

최근 건강 식품에 대한 관심이 높아짐과 함께 우리나라의 대표적인 여름철 전통 보양식인 삼계탕의 소비 증대를 위한 노력이 이루어지고 있다. 그러나 삼계탕은 조리를 위해 다양한 재료 준비와 시간, 노력 등이 많이 드는 요리로 시장성 확대에 어려움이 있어 가정간편식 형태 중 하나인 레토르트 제품으로 개발되어 판매되고 있다. 레토르트 삼계탕 제품개발로 장기 보존이 가능해지고 수출량이 증가하면서 레토르트 삼계탕 제품의 소비 및 시장성 확보를 하기 위해 삼계탕 가공 및 레시피, 디자인 선호도 등 다양한 연구가 이루어지고 있으나 소비자의 기호성을 충족시키기 위한 포장 선호도 조사 연구는 아직 미비한 실정이다. 본 연구에서는 레토르트 삼계탕 제품의 포장 디자인 및 편의성 선호도 조사 연구를 기반으로 소비자들이 제품의 보호성과 편의성을 주는 포장재를 선호하는 것으로 파악되었으며, 특히 조리 편의성을 위해 별도의 용기 없이 전자레인지 조리가 가능한 레토르트 제품개발이 필요한 것으로 파악되었다. 따라서 국내 소비자의 레토르트 삼계탕 제품 포장 선호도 조사 연구를 바탕으로 국외 수출 증대를 위한 레토르트 제품의 종류 및 형태에 따른 포장 소비 선호도 그리고 각 포장 재질과 편의성 개선에 따른 상품화 가능성 및 가격 변화 요인을 고려한 연구가 향후 필요할 것으로 판단된다.

• 한국식품조리과학회지
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• 제10권4호
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• pp.309-314
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• 1994

This study was conducted to survey on utilisation of pan-fried food items questioning by dietitians from 40 foodservice establishments in Pusan. The results of this study are summarized as folIows. 1. Feeding numbers among the type of the foodservice centers were varied widley from 90-3200 and the number of foodservice personnels were insufficient when comparing with the feeding numbers. Also, it was shown that most of surveyed institutions managed by conventional foodservice system 2. 52.5% of requirements answered that they served pan-fried food items three times a month, and they were inconvenient food items because of their complecated cooking method(100%). But the preference of that was high(57.5%) 3. Equipped rate was very poor and proper equipments were not provided to prepare pan-fried foods effectively.

• 한국식생활문화학회지
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• 제37권6호
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• pp.495-502
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• 2022

This study aimed to investigate the need for dietary education and programs for young Koreans belonging to single-person households in the metropolitan area. A total of 500 young adults aged 19-34 participated in the study through an online survey. Participants responded to questions on general characteristics, dietary problems, and the need for dietary education and programs. The subjects were divided into three groups as follows: Undergraduate students, employed workers, and others. Among the subjects from single-person households, 20.2, 67, and 12.8% were undergraduate students, employed workers, and others, respectively. When asked for their estimation of an appropriate self-pay when participating in a cooking class, 39.8% of total subjects responded '5,000-10,000 won'. The most preferred program for young adults in single-person households was the 'support food package'. For the preferred method of dietary education, undergraduate students showed a greater preference for classes 'at campuses'. However, employed workers and others had a higher preference for 'non-face-to-face online classes'. Undergraduate students tended to generally have a higher preference for dietary education and support programs compared to employed workers and others. This study provides data that will be useful for establishing healthy dietary policies and education programs for young single-person households in Korea.

• 한국조리학회지
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• 제17권4호
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• pp.295-306
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• 2011

본 연구는 4 종류{Mustard, herb & garlic, nuts, mushroom)의 crust를 제조하여 양등심 스테이크 위에 topping, 조리를 완성한 다음 관능검사를 실시 우수 시료를 선별하는 예비 실험을 하였다. 선별된 시료들을 1. Blank, 2. EC1(MU3), 3. EC2(HG2), 4. EC3(NC2), 5. EC4(MC3)로 명명한 다음, 다시 관능검사를 실시하여 어떠한 재료로 만든 crust가 가장 우수한 선호도를 가졌는지를 찾았다. 종속변수를 종합해 보면 crust를 topping한 4종류 시료가 대조군 Blank 보다 매우 우수한 수치를 나타내어 양등심 스테이크 요리에 crust가 곁들여지는 방법이 매우 효과적임을 말해준다. 그 중에서도 parsley 8g, rosemary 3g, basil 4g, olive oil 50g을 기본 함량으로 하여 빵가루 70% (115.5g)와 마늘 찹 30%(49.5.)를 함께 mixed 하여 제조 한 HG2의 시료가 최우수 crust로 평가 되었다.

• 한국축산식품학회지
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• 제38권3호
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• pp.506-514
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• 2018

The aim of this study was to evaluate the effects of marinade under different conditions (temperature and vacuum) on pork ham cooked by the sous-vide method ($61^{\circ}C$ and 98.81% vacuum for 45 min). Control group was non-marinade pork ham. The samples were marinated under 1 of 4 conditions: $4^{\circ}C$, 98.81% vacuum (treatment group $T_1$); $4^{\circ}C$, atmospheric pressure ($T_2$); $20^{\circ}C$, 98.81% vacuum ($T_3$); and $20^{\circ}C$, atmospheric pressure ($T_4$). The pH value was higher in the control (6.02) than in the treatment groups (4.30-4.42, p<0.001). Shear force was the lowest in the control: 18.14 N. Lightness and redness values were higher in the control (p<0.001). The chroma value significantly decreased from 12.74 to 7.55 with marinade (p<0.001). Total viable and coliform counts of raw meat were 84.6 and 3.67 Log CFU/g, respectively. After the marinade, the total viable count decreased to 3.00-14.67 Log CFU/g (p<0.001). Coliforms were not detected. After sous-vide cooking, no viable microorganisms were detected in any group. Treatment groups generally showed high scores on consumer preference. The marinade and sous-vide cooking had a positive effect on sensory characteristics. They provided safe conditions for sanitary evaluation. As a result, it appears that marinade at refrigeration temperature is better than that at room temperature.