• 한국유기농업학회지
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• 제25권3호
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• pp.537-554
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• 2017

This study had purpose to examine the consumers preference and buying property of processed products by rice, barley, wheat, bean. For the study, the interview was conducted of 300 samples more than 19 years of age. We attempt to examine consumers' preference and individual properties when purchasing processed grain products. Questionnaire was filled for the 23 variable by referring to previous studies to investigate the properties to consider when consumer purchasing the products. To conceptualize, reduce the high correlation parameters by factor analysis. The results attribute to seven factors that safety, brand/image, taste/shelf life, convenience seeking, preferred high-quality, price, consumption patterns. These properties showed significant differences in demographics. First, there was statistically difference by age in safety, brand/image, high quality preference, taste/shelf life. Second, Safety and high-quality preference were the difference between jobs, and depending on household income were significant difference in consumption patterns. We analyzed the purchasing preference by purchase frequency. Ramen, bread, beer are higher purchase frequency than any processed grain products. On the other hand, frozen rice, soybean paste, red pepper paste that are used primarily domestic raw, were lower purchase frequency. But the difference of purchase property according to products was very similar that the highest factor is price, the following factor as taste. Based on these findings, the implications and the limitations of the study were presented.

• 대한지역사회영양학회지
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• 제11권1호
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• pp.98-107
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• 2006

This study was performed to test food preferences of the Korean elderly for Korean elderly menu development. The elderly subjects preferred steamed rice cooked with 1.2 times water than that with 1.5 times water (p < 0.001) , whole rice grain gruel than the gruel with ground grain (p < 0.05) . Green tea powder gruels developed as a snack, there were no significant differences in the preference of the elderly between gruel with different contents of green tea powder (2, 3, $4\%$). The preferences of the salt concentration of the soup were tested by using soybean sprout soup and soybean paste soup. The elderly preferred 0.7 - $0.8\%$ salted bean sprout soup and $7\%$ soybean paste soup. The elderly preferred Kimchi cut in widths of 1 - 2 cm than that in 0.5 cm. The elderly preferred sweeter grape jam ($67\%$ vs. $50\%$ or $37\%$ sugar content) and were not concerned about chewing seeds. This result could be useful to develop menus for the elderly. (Korean J Community Nutrition 11 (1): 98$\sim$107, 2006)

• 한국식생활문화학회지
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• 제6권4호
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• pp.433-443
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• 1991

To analyse reception dishes of Choson Dynasty the author studied historic book-Youngjeob Dogam Bansunsek Euigwae (1609, 1626, 1634 year) in which the daily reception dishes for Chinese envoy in Choson Dynasty were described. The results obtained from this study were as follows. 1. The daily food items for reception of Chinese envoy were refined rice wine, rice, large fish, fish, Zogi, Driedjogi, mullet, pork, beef, chicken, egg, salt, soysauce, sweet soy sauce, refined soy sauce, sesame oil, vinegar, bean curd, stone leek, parsley, ginger and gaslic etc. 2. The daily tablewares used for reception of Chinese envoy were ricebowl (bari), small bowl of porcelain (boa), water bowl (daejeop), soup bowl (tang gi), plate (jeopsi), small dish (jong gi), small earthen ware jar (dong hae), jar (hang), pottery (ong gi), wine glass (jan), water cup, chopsticks, kettle, cauldron, bottle, table, knife, napkin, dish towel, brazier, washbowl and meter etc.

• 한국식생활문화학회지
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• 제7권1호
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• pp.9-17
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• 1992

Indonesian dietary life in relation to tradition, customs, variety of food, condiments and spices, processing food and religious way of ceremony was studied through reference books and field trips. The result obtained are as follows: 1. Indonesian food life style has been influenced not only by foreign countries like India, China, Arab and Western countries but also religious commandments of Islamism, Hindusim and Budhism. 2. Indonesia has a wide territory and consist of many islands. Therefore, various food life style can be found in every regional areas. Modern westernized style as well as traditional style coexist together. 3. Chinese has influenced Indonesian food life as well as that of Koreans especially in soy sauce and rice cake. 4. Various type of steamed rice by adding other ingredients can be found in daily life and religious ceremony. 5. Coconut milk, raw spices, pepper are widely & exessively used in cooking and Tempe (soya bean cake) is one of the major protein sources in Indonesia. 6. In religious ceremony, SELAMATAN, various kind and shape of food with different colors symbolize the desire of those who contribute.

• 대한지역사회영양학회지
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• 제5권4호
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• pp.598-607
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• 2000

The purpose of this study was to investigate the intake, preference, and utilization of kimchi in female high school students. A questionnaire was used as the instrument of investigation. The subjects were 371 female high school students in Chonbuk province. More than 80% of the subjects had eaten 8 kinds of kimchies Korean cabbage kimchi, cubed radish kimchi, radish leaves kimchi, green onion kimchi, salted cucumber, watery radish kimchi, radish root & leaves kimchi, and Korean wild radish kimchi. The subjects living in urban areas ate more stalk of sweet potato kimchi and leaf mustard kimchi, however the subjects living in rural areas ate more sedum kimchi. The subjects in large families ate more leaf mustard kimchi and sedum kimchi. The preferred kinds of kimchi were radish kimchi, Korean cabbage kimchi, cubed radish kimchi, and cucumber radish kimchi. Seventy-four point four percent of the subjects liked kimchi, whereas 1.6% of them disliked it. The reason eating kimchi was 'custom'(59.0%), 'taste'(30.7%), 'nutrition'(4.3%), 'traditional flod'(2.7%), and 'parents advice'(2.7%). 38.4% of the subjects in urban area ate kimchi for taste whereas 25.0% of them in rural area did. They prefefrred 'well fermented', 'hot', and 'very pungent' kimchi. The preferred dishes made with kimchi were stir-fried rice with kimchi, kimchi stew, pan-fried kimchi, and rice with bean sprouts & kimchi.

• Journal of Animal Science and Technology
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• 제63권1호
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• pp.160-169
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• 2021

Boiled feed is obtained by mixing and boiling agricultural by-products such as rice straw, rice bran, and bean curd with grains. The study explored the change in fatty acid, free amino acid, nucleotide, mineral, cholesterol, myoglobin and collagen of longissimus dorsi muscle in Hanwoo steers fed with boiled feed. Forty steers, 20 heads per group, were divided into two groups: a control group and a boiled feed group. The steers were raised for 10 months. The boiled feed group was enriched with palmitoleic acid, oleic acid, arachidonic acid and unsaturated fatty acids compared with the control group. There were no significant differences in amino acid and nucleic acid composition between the two groups. The boiled feed group contained higher levels of iron and manganese in the boiled feed group compared with the control group. The total cholesterol level was significantly increased, whereas calorie levels, myoglobin and collagen composition showed no differences. As the supply of boiled feed increases the content of fatty acids, unsaturated fatty acids and minerals related to flavor, it should be a feed that leads to the production of high-quality beef.

• 한국식생활문화학회지
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• 제21권3호
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• pp.262-269
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• 2006

The purpose of this study was to develop protein enriched menu for the aged and running an acceptance test on the protein enriched menu. Four kinds of the menu were developed with emphasis on protein enriched food materials of chicken and beans for menu1, chunggukjang for menu2, pork for menu3, beef and mackerel for menu4. one portion of calorie, polysaccharide, protein and fats for the aged were calculated at 567kcal, 92.8g, 21.3g and 12.6g respectively based on recommended daily allowances for adults. Protein content increased in the menus 1, 2, 3 and 4 were 13.2%, 17.5%, 12.4%, and 13.3%, respectively. In the result of the acceptance test, the cooked rice with black beans and chicken soup of menu1 had significantly the highest acceptance score among the rice and soup groups, respectively (p<0.05). In the side dish, bean curd, cucumber and onion salad in menu1 had relatively higher acceptance scores than the others with significant difference at p<0.05. Overall acceptance of menu 1 had significantly the highest acceptance scores of all. Female showed significantly the higher scores of overall acceptance on menu 2 and 4 than those of male from the t test results of acceptance test.

• 한국식품영양과학회지
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• 제42권1호
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• pp.53-61
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• 2013

본 연구는 청소년과 고령층을 대상으로 기호성이 높은 잡곡밥 혼합비율을 설정하고, 영양성과 기능성을 평가하였다. 청소년과 고령층을 대상으로 잡곡 혼합비율에 따른 잡곡밥의 기호도를 측정한 결과, 청소년층을 위한 혼합잡곡(MGA)은 40% 잡곡 첨가군을, 고령층을 위한 혼합잡곡(MGAP)은 소화흡수율과 기호도를 고려하여 30% 잡곡 첨가군을 선정하였다. 또한 청소년 및 고령층의 전체 잡곡 중 특화잡곡 혼합 비율은 전체적 기호도가 가장 높은 10%와 20%로 각각 선정하였다. 특화잡곡 간의 비율은 전체적인 기호도가 가장 높은 혼합비율로 선정하였으며, 그 결과 MGA는 녹두와 백태의 혼합비율을 2:1로, MGAP는 율무와 메밀의 혼합비율은 1:1로 결정하였다. 혼합작곡의 영양성 및 기능성을 평가한 결과, MGA에서 칼로리 및 조단백질, 조지방 함량이 가장 높게 나타났으며, 필수아미노산 함량 또한 다양하게 존재하였고, 무기질의 함량도 백미(PR) 및 MGAP에 비해 다량 함유되어 있음을 확인하였다. 반면 기능성과 관련된 총 폴리페놀 및 플라보노이드 함량은 MGAP에서 가장 높았으며, hydroxyl 라디칼 소거능을 제외한 나머지 라디칼 소거능 또한 MGAP에서 가장 높게 나타났다.

• 한국식품영양학회지
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• 제29권5호
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• pp.670-676
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• 2016

서기 530년부터 1950년까지의 고조리서 32권에 수록된 장 만드는 방법 중 메주 만드는 방법을 언급한 225가지 중 재료의 가열방법, 메주의 형태, 메주를 띄우는데 사용하는 용기, 덮개 및 깔개를 분석하였다. 그 결과 전통 메주의 콩이나 전분질의 가열 방법은 찌기 57가지, 삶기 58가지, 볶아 삶기 21가지, 밥짓기 2가지의 순으로 나타났다. 메주의 형태는 알 41가지, 구형 27가지, 덩어리 22가지, 칼자루형 8가지, 납작형 6가지, 쪼가리형 4가지, 구멍형 1가지, 사각형 1가지의 순으로 나타났다. 고추장 메주 72가지 중 콩 가열 방법은 삶기 9가지, 찌기 6가지의 순이었고, 전분질의 가열방법은 떡찌기 19가지, 밥 짓기 11가지, 익반죽 삶기 5가지의 순으로 나타났다. 콩메주 띄우는 용기는, 가마니 섬 섶 49가지, 독 5가지, 둥구미 멱서리 14가지, 온돌 11가지, 소쿠리 채반 광주리 7가지, 독 5가지, 흙도랑 4가지, 시루 오쟁이 3가지, 바가지 2가지, 시루 2가지, 용수 1가지의 순으로 나타났다. 메주 띄우기용 덮개나 깔개는 짚 36가지, 닥나무잎 17가지, 멍석 거적 자리 15가지, 쑥 14가지, 솔잎 11가지, 콩잎 10가지, 도꼬마리잎 6가지, 북나무잎 6가지, 보릿짚 6가지, 뽕잎 6가지, 가랑잎 5가지, 띠풀 5가지, 삿자리 4가지, 헝겊 3가지, 개오동나무잎 2가지, 갈잎 1가지의 순으로 나타났다. 매달기는 5가지 밖에 없었다.

• 한국토양비료학회지
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• 제15권3호
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• pp.199-206
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• 1982

신개간지토양(新開墾地土壤)에 볏짚과 퇴비시용시(堆肥施用時) 토양(土壤)의 화학적(化學的), 수분함량(水分含量), 미생물(微生物) 및 대두생육(大豆生育)에 미치는 영향(影響)을 검토(檢討)하기 위해 미사질식양토(微砂質埴壤土)인 야산(野山)을 개간(開墾)하여 볏짚과 퇴비(堆肥)를 각각(各各) 3수준(水準)씩 처리하고 이때 공급(供給)되어지는 질소(窒素), 인산(燐酸) 및 가리량(加里量)의 차이(差異)는 화학비료로서 조절(調節)하여 포장시험(圃場試驗)을 실시한 결과(結果)는 다음과 같다. 1. 퇴비시용(堆肥施用)은 대두수량(大豆收量)을 증가시켰고, 볏짚시용(施用)은 대두(大豆)의 생육(生育)은 왕성(旺盛)했으나 수량(收量)에는 영향(影響)을 주지 못했다. 2. 퇴비시용(堆肥施用)은 유합기(幼陜期)(8월(月) 14일(日)) 대두(大豆) 경엽중 인산(燐酸), 가리(加里) 및 칼슘함량(含量) 증가로 대두(大豆)의 입경율이 증가됐으나 볏짚구는 경향(傾向)이 없었다. 3. 토양중(土壤中) 수분함량(水分含量)은 유기물시용구들은 무시용구보다 대체로 높았으나 수분함량(水分含量)이 위조점이하(萎凋点以下)일때는 유기물시용(有機物施用)이 무시용(無施用)보다, 퇴비시용(堆肥施用)이 볏짚시용구보다 더 낮았다. 4. 토양(土壤) pH가 더 높았던 퇴비시용구가 볏짚시용보다 대두(大豆)의 근류착생량(根瘤着生量)이 더 많았고 세균(細菌) 및 사상균수는 더 적었다.