• 동아시아식생활학회지
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• 제7권1호
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• pp.47-55
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• 1997

This study aims to know what the physicochemical properties and physical properties of the Korean traditional rice cake injulmi made from persimmon powder and glutinous rice(powder), and to come up with a standard recipe of it with the premixed powder of persimmon and glutinous rice. Cooked rice powder with 9 different levels of persimmon in cooling dough(75, 100 and 150${\mu}{\textrm}{m}$ power with each 20, 40, and 60%) was tested for rheological parameters, the rate of swelling, degree of gelatinization, sensory evaluation, and the observation of cross section used to electronmicroscope. 1. sensory evaluation conducted by 20 university students as panelists showed that mixed glutinous rice powder and persimmon powder lost their regular forms. increase in persimmon powder content increased a thin layer of starch granule, presumably due to sugar and fiber in the mixed persimmon powder granule. 3. In cooking the rice cake with 20~60% of persimmon, it showed 6.3 to 5.5 pH. 4. Quantitative description analysis conducted by 20 university student s panelists showed that sample that sample C was preferred among 9 samples. From these results, it was concluded that glutinous rice cake cooked with 20% of persimmon powder was quiet acceptable. Optimum cooking condition for the glutinous rice with persimmon powder rice cake was 30min of cooking time and 25$0^{\circ}C$ of cooking temperature with gas oven.

• 동아시아식생활학회지
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• 제3권2호
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• pp.1-13
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• 1993

This paper has examined and analyzed the ways of making Jang(Korean soybean sauce), vinegar and liquor in terms of food processes, which are mentioned in sooljip 5 and 6 Food collections of 'Kosa-sibi Jip', an encyclopaedia written in Chinese and published in 1789-the eleventh year of King Jung-jo of Chosun Dynasty. There respestively six items of nine items of and thirty three items of the recipe for making jang, vinegar and liquor, Soybean was a major material for making jang. And wheat flour and ground barley were added. Myun-jang was made from only flour. Dong-kook Jojang Bup(oriental soybean sauce preparation) which is the traditional Korean process for making jang from only soybean is recorded in this book. The cereals used in the nine items of the vinegar making recipe were rice(six times), wheat(twice), barley(three times) and wheat flour(once). And fruits are also used. Rice was most used of all these materials. The cereals used in the thirty three items of the liquor-making recipe were regular rice(50%), sticky rice(42.6%) and wheat flour(7.4%) In particular sticky rice was much used for Yakyee Rhue and Bok-sik Rhue for medications. The ways of processing cereals for liquor-making were Jee-ae-bop : steamed rice(52.9%), Jook:thick gruel with cereal (32.3%), Goo-mung Tuck: doughnut-shaped rice cake(8.8%) and Hin-moo-ree Tuck: shawith peless rice cake(2.9%). The three unique processes are as follows. First, in winter when the process of liquor-making did not go on because the jar was cold, the bottle with hot water in was put in the jar and so the aduquate temperature for liquor-making was maintained. Next, in warming up a small double boiler, they prevented effervescence by hanging down thread. Finally. in warming up in a double boiler, they sealed the mouth-piece of the jar and put a handful of wet rice when the rice was completely cooked, it was thought of as the sign that the process of liquor-making was done.

• 한국조리학회지
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• 제9권4호
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• pp.54-68
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• 2003

This study aims at efficiency of kitchen management by adoption of a systematic central kitchen and conversion of conventional kitchen to convenience kitchen at ' H ' restaurant. First, integrated menu control of banquet buffet functions became more competitive with quality menu and eventually brought about guests satisfaction. Second, systematic central kitchen made possible standardization and mass production through simplified production line. Efficiency through quick service and shortened preparation time was realized, and food materials were recycled effectively at the same time. Integrated ordering lowered purchasing price and built an efficient cost control system. Third, conversion of conventional kitchen to convenience kitchen and strengthened central kitchen system facilitated agreeable work conditions and optimal work flow with butcher's and even sauce making utensils. Fourth, integrated supply system of buffet menu and sauce from western restaurants saved about 520 million won of labor costs. Last, one integrated kitchen out of two was easier in sanitation control with pleasant restaurant space. Sharing kitchen facilities and equipments also saved about 30% of maintenance fee. Power, water, and gas were also saved and eventually curtailed overall expenses.

• 대한영양사협회학술지
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• 제14권1호
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• pp.87-96
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• 2008

The purposes of this research were to investigate in-patients' perception on foodservice quality and to examine factors influencing their meal consumption at hospitals. Three general hospitals with over 400 beds in Seoul and Chon-An agreed to participate in the research. A total of 516 in-patients of the hospitals were surveyed on their meal consumptions, reasons of plate wastes, perceptions of foodservice quality, and demographic information. A response rate was 76% after excluding responses with significant missing data. On average the regular diet patients consumed 72%, 69%, and 68% of rice, soups, and side dishes served, respectively; the therapeutic diet patients consumed less than 70% of the meals they were served. The consumption rates did not differ significantly by diet type, gender, age, and hospitalization period. Among the therapeutic diet patients, those who had nutrition education consumed significantly more rice than the others (p<0.05). The main reasons why the patients did not eat all food served were 'lack of energy' and 'not tasty'. The patients' perception on foodservice quality was low; the therapeutic diet patients perceived more negatively than the regular diet patients in 'keeping hot food hot, cold food cold(p<0.05)', 'maintaining consistency of taste(p<0.01)', and 'providing nutrition information(p<0.01)'. To achieve the goal of the foodservice at hospitals, the dietitians can use the findings of the research in developing and implementing strategies to improve the patients' meal consumption. Recipe standardization, employee training, and production management will be useful for improving food quality and nutrition education on therapeutic diets for the patients will improve their meal consumption at hospitals.

• 동아시아식생활학회지
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• 제16권6호
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• pp.731-739
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• 2006

The text of 'Jeungbosallimgyeongjae' was reviewed to study the manufacture of vinegar and to investigate the changes made to the manufacturing process over time, other works such as 'Eumsigdimibang(1670s)', 'Sallimgyeongjae(1715)', 'Gyuhapchongseo(1815)', 'Juchan(1800년대경)' and 'Chosun-mussangsinsikyorijaebeop(1930)', 'Chosun-eumsikmandeneubeop(1946)' were compared. In both 'Eumsigdimibang', and 'Sallimgyeongjae' there are only three statements on vinegar manufacturing theory. For 'Sallimgyeongjae' these statesments are recorded specifically in the 'Chison' section. This book contains the following topics: the proper number of days for vinegar fermentation vinegar storage theory, how to maintain the vinegar in the pot, and nine vinegar manufacturing theories. 'Gyuhapchongseo' discusses the proper or improper number of days to ferment vinegar, and offers four general theories on vinegar manufacture. 'Ju-Chan' is a book of recipes from the latter era of the Chosun Dynasty. There are three statesments on 'yangchobang' recorded in this book. 'Chosun-mussangsinsikyorijaebeop' contains a general summary on vinegar that includes the theory of vinegar production, the right number of days for fermenting vinegar, clues for maintaining the vinegar in the pot, the method for making vinegar from spoiled alcohol, and finally, how to keep vinegar from molding The book also includes 11 statesments on the theory of vinegar manufacture. In 'Chosun-eumsikmandeneubeop', there are two statesments on vinegar manufacturing theory recorded. To study the use of vinegar in cooking as well as the change in manufacturing theories over time, we selected 'Eumsigdimibang', 'Sallimgyeongjae', 'Gyuhapchongseo', 'Chosun-mussangsinsikyorijaebeop' for a comparative analysis with the book 'Jeungbosallimgyeongje'. From this comparison of the texts we were able to learn the scientific nature of traditional foods. In addition, current vinegar manufacturing practices are changing the originally enjoyed flavors ghat are found with traditional vinegars. By the investigation of historic recipe book 'Ju-Chan,' and given the regular use of vinegar on cooking, we have found the means to reproduce the relished tastes of the past.

• 한국조리학회지
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• 제4권
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• pp.347-367
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• 1998

It is difficult to make which customers want in restaurant industry because of IMF situation. Therefore, utilization of service marketing is needed by best effect through least investment in restaurant industry. The background of restaurant industry is not directly related to the improvement of tourism industry. We should give a hand to tourism and restaurant industry by holding international events. so the way of thinking among people is changing. And importing of famous foreign brand and opening shops are accellerating the improvement of tourism and restaurant industry. In this perspective, improvement factors of restaurant industry are as follows : the increase of pst time, the increase of disposable income, the increase of woman's having jobs and double income, requirement of people about health food, the increase of nuclear family, and the change of viewpoint among people. This restaurant industry is service industry, and it sells invisible service except the aspect of selling menu. In addition, in terms of menu, price reduction strategy should be done by cost reduction and restructuring. The ultimate purpose of marketing is to increase sales and to do this we should increase the number of customers in shops. That means we should create new customers and try to attract customers who used to be regular in the shops. Therefore, the demonstration of management ability and positive reaction is really needed. So the most important things in marketing are as follows: proper strategy for double consumption, increasing the number of customers through new specific menu, menu life cycle according to menu item, menu development by considering customer, making recipe, enhancement of product quality and cost reduction by customer's opinion. We should concentrate on national menu first, and try to develop menu for international market. It is absolutely needed that we set up the menu product strategy through menu marketing with various products and constant study related to menu marketing is to be done.

• 한국식생활문화학회지
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• 제25권4호
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• pp.428-455
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• 2010

Radish kimchi is a typical side-dish in Korean traditional food and is a way of keeping vegetables for a extended period using fermentation. This study examined the classification, usage, eating history, variety, and recipes of Korean radish kimchi through ancient and modern era literature. The Korean radish kimchi were categorized into six groups: kkakttugi, seokbakji (or nabakkimchi), dongchimi, jjanji, jangachi, and jangkwa. According to the record, the eating history of radish kimchi comes from before the age of the Three Kingdom period. Radish was preserved in salt, vinegar, soybean paste or lees of fermented liquor in the early times. This pickled radish was not supposed to be watery. Radish kimchi was divided into watery kimchi (dongchimi) during the period of United Silla and the Koryo Dynasty. Kimchi was mixed with Chinese cabbage to make seokbakji or nabakkimchi. Up to the early Chosun Dynasty, the key ingredient of kimchi was radish. After the middle of the Chosun Dynasty, kimchi was mixed with red pepper powder, salted fish, soybean sauce, and various ingredients. There were many kinds of radish kimchi during the late Chosun Dynasty. In the 11 Korean recipe books published within the past 100 years, there are nine kinds of kkakttugi, three kinds of seokbakji, four kinds of dongchimi, three kinds of jjanji, nine kinds of jangachi, and five kinds of jangkwa. Kkakttugi (cubed, sliced or julienne radish) was pickled with salt, red pepper powder, garlic, green onion, oyster, sugar, salted fish, and more. Seokbakji and nabakkimchi were not as salty, so they could not be preserved as long. Dongchimi (watery radish kimchi without red pepper powder) was made of radish, water, salt, 18 side ingredients, 13 condiments, and seven garnishes. Jjanji was pickled to be very salty and was eaten during summer. Jangachi can be used as a regular side dish and is made of radish or dried radish slices pickled or seasoned with salt, soy sauce, vinegar, soybean paste, lees of fermented liquor, and spices. Jangkwa is used as a stir-fry method and has been segregated from jangachi relatively recently.

• 한국식품조리과학회지
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• 제16권3호
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• pp.267-271
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• 2000

본 연구는 증편 제조기법을 이용하여 피자 crust 제조를 시도한 논문으로서 이를 위한 표준 recipe의 제시와 발효시간, 점도의 변화 및 완성된 증편피자의 질감특성과 수응도를 기계적 검사와 관능검사를 통해 평가하였다. 이를 위해서 기존의 증편 제조시 사용하는 탁주와 콩물을 이스트와 날콩가루로 대체하였으며 날콩가루 첨가 수준을 달리하여 그 효과를 연구하였다. 증편 제조기법을 이용하여 증편 crust를 제조한 결과 질감과 형태가 피자 crust로 사용하기에 적당한 것으로 나타났으며 이를 위한 표준 recipe를 제시하였다. 증편 제조시 날콩가루를 첨가한 결과 부피가 증가하는 속도가 빨라져서 1차, 2차 발효에 걸리는 시간이 단축되었다. 특히 5% 날콩가루 첨가군의 경우 대조군에 비해 발효시간이 유의적으로 짧아졌다. 1차, 2차 발효 후의 증편 반죽의 점도는 날콩가루 첨가에 따라 모두 유의적으로 증가하였다. 완성된 증편 crust의 질감을 기계적으로 측정한 결과 날콩가루 첨가군이 대조군에 비해 경도, 검성, 씹힘성이 낮은 것으로 나타났으며 씹힘성은 날콩가루 5% 첨가군이 대조군에 비해 유의적으로 낮았다. 이와 같이 제조 직후에는 날콩가루 첨가가 완성된 증편 crust의 질감에 큰 차이를 나타내지 않았으나 저장시에는 노화를 지연시키는 효과가 있을 것으로 기대된다. 관능검사 결과 증편 피자의 질감 특성은 기계적 검사결과와 유사하게 경도, 응집성, 부착성, 촉촉한 정도가 날콩가루 첨가에 의해 낮아지는 것으로 나타났다. 특히 5% 첨가군의 경우 대조군에 비해 유의적으로 질감 특성이 낮게 나왔다. 3% 날콩가루 첨가군의 질감 특성은 대조군에 비해 유의적인 차이가 없었으며 외관, 부드러운 정도, 전체적인 수응도에서는 오히려 좋은 점수를 받았다. 이상의 결과로 증편 제조기법을 이용하여 피자 crust 성형이 가능하며 날콩가루를 3% 정도 첨가하였을 때 발효시간이 단축되고 질감과 수응도는 대조군과 큰 차이가 없이 우수한 것으로 나타났으며 저장시 노화지연 효과를 기대할 수 있었다. 본 연구는 전통적인 증편 제조기법을 현대인이 선호하는 편의식인 피자와 접목시킴으로서 한국형 건강 편의식 개발을 위한 증편 피자 개발을 시도하였다.