• 한국식품영양학회지
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• 제12권2호
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• pp.164-169
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• 1999

To develope the scientific preparation method of Dorean traditional rice drink 'Sikhye', effect of malt and commercial amylolytic enzymes in preparation of malt-Sikhye were studied. amylase activity of malt used in this study was 9,725unit/g. In malt-Sikhye preparation effective saccharifying conditions were 4% of malt 20% of rice at 6$0^{\circ}C$ for 5hour. Commercial amylolytic enzymes such as $\beta$-amylase(Bio-zyme ML Himaltosin GL) $\alpha$-amylase(Bokhabhyoso 5000, Teramyl and Fungamyl) and pulluanase(en-zyme CK-20) were not effective in saccharification for Sikhye preperation.

• 대한영양사협회학술지
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• 제11권3호
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• pp.341-352
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• 2005

This study was based on the information provided by 1,180 elementary school children (630 boys and 550 girls) of 5th or 6th grade in Changwon and Gimhae of Gyeongnam province. They were asked about perception and preference for rice foods by questionnaires. The purpose of this survey was to find the way of encouraging rice intake and preference which is currently getting lower because of increasing simple westernized eating habits, and to provide basic information needed for inheriting and improving our traditional rice-based dietary culture. The results are summarized as follows. Most of subjects (91.2%) thought that steamed rice is better than bread for own health. The reason why they chose to eat steamed rice was 'because it is good for health' (61.2%), and 'because it is staple food item that we eat everyday' (26.4%). Seventy one percent of girls and 52.7% of boys gave the answer 'because it is good for health' as the reason for eating steamed rice. The reasons for the importance of the rice-based dietary culture were 'because of its superior nutritional value' (40.8%), and 'because it is our traditional eating culture' (28.6%). While significantly more girls (42.9%) answered as 'because of its superior nutritional value', more boys (39.0%) answered as 'because it is our traditional dietary culture'. More boys (59.0%) preferred noodles than girls' (54.7%), and fruits were preferred more by girls than boys as substitution foods for steamed rice showing significant difference (p<0.01). They wanted rice product developed in the forms such as Ssalamyun (29.8%), Ssalmandoo (24.1%), rice noodles (20.6%), and rice bread (15.6%). The preference score on rice products of subjects was one dish meals (4.27) and drinks (4.26), snacks (3.72), convenience foods (3.61), and steamed rice (3.44) in order. Preferred food showing points over 4 were Ssalbap (plain steamed rice) (4.29) in steamed rice type food, Kimchi bokeumbap (4.56), Bokeumbap (4.55), Bibimbop (4.45), Omelet rice (4.44), Kimbap (4.42), Ddukkuk (4.33), Curried rice (4.33), Jajangbap (4.28), and Ddukmandookuk (4.24) in one dish meal type food, Samgak Kimbap (4.26) in convenience type food, Songpyun (4.48), Injulmi (4.18), Teokbokki (4.71), Ddukkochiguyi (4.46), and rice cookies (4.24) in snack type food, and Shikhye (4.61) and Misugaru (4.28) in drink type food. Based on these results, it may be said that elementary school children think the rice-based diet is good for health and this dietary culture should be inherited and developed not only in a traditional aspect but also in a nutritional aspect. Therefore, more studies are needed to develop various forms of rice food products and cooking recipes.

• 동아시아식생활학회지
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• 제5권3호
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• pp.339-358
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• 1995

The purpose of this study was to investigate a dietary life style of university student at campus towns and the actual condition of F&B(Food and Beverage) shop. This survey about the dietary was carried out with a variety of questionares about the life style. The subjects are 364 males and 278 females university students in Pusan area. The collected data were analyzed by SPSS Package Program. The summary of the results are as follows : The most of the subjects have a meal in-cam-pus restaurant with rice during daytime. In out-campus popular restaurant is a flouryfood restaurant and the most of subject used to go the restaurant to take a meal more than once for 2~3 days. Although a half of the subjects are satisfied with the restaurant in out-campus. Some of the subjects are unsatisfied with a price of food. A taste is the most popular criteria for selecting food in the restaurant and almost of the subjects take a meal in price 2000~2500won. Cchachangmyun is the most popular with the subject in the flouryfood restaurant, coffee is popular with the subject in the coffee shop. A half of the subjects used to go a hof house to drink, and beer is the most popular liquor with them. More than a half of the subject have a drinking at least more than once for a week in the drinking shop. A half of male subjects are able to drink more than 2,ooocc beer and more than a half of female subjects are able to drink more than 500cc beer. More than a half of the subjects want to new F&B shop to got a new experience.

• 대한지역사회영양학회지
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• 제16권6호
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• pp.661-671
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• 2011

The objective of this study was to investigate the effect of occasional mid-morning snacks (MMS) on dietary behaviors and school life among elementary students. The students, mothers, and teachers from two elementary schools in Seoul were selected. The schools have been provided a steamed sweet-potato or potato, or a piece of rice-cake or cake with a pack of milk as MMS 3-4 times a month for more than 3 years. Most students were satisfied with the MMS. Mothers and teachers reported that their children or students were happier, more active, and more energetic in school with MMS. Furthermore, the students answered that they could drink milk better on the day when the school provided MMS. Many students felt that it was relevant to serve a simple menu at lunch time if they were served MMS. Also, students became more interested in school meals or foods with MMS. In addition, mothers who had jobs wanted more frequent MMS. The degree of satisfaction about MMS of the teachers was higher than that of students or mothers. Many teachers thought that their students drank milk better with MMS and further, that it made students to drink more milk on other days. In conclusion, MMS had positive effects on the dietary behavior and school life of elementary students. Therefore, it can be a good option for eliminating skipping breakfast because it provides more nutrition, makes students drink more milk, and allows students to enjoy school activities more.

• 한국지역사회생활과학회지
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• 제18권1호
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• pp.107-129
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• 2007

The purpose of this research is to understand features of the present condition of green tea food by analyzing the data on tea foods presented in Korean literature after the 1990's (two articles from professional journals related to tea culture, and three books related to tea food). The main conclusions are as follows: 1. It is found from separating 354 different kinds of green tea foods into three categories - main dishes, side dishes and desserts - that there are 137 kinds of side dishes, 123 kinds of desserts, and 94 kinds of main dishes from green tea foods. Upon dividing these into smaller categories, there are 40 rice dishes, 27 noodle dishes, 18 gruel dishes and 9 dumpling dishes found among the main dishes; 26 pan fried dishes, 24 potherb/cooked potherbs dishes, 17 deep-fried dishes, 15 soup/broth dishes, 14 grilled dishes, 11 smothered dishes, 10 hard -boiled/fried dishes, 6 kimchi dishes, 4 dried food dishes, 4 jelly dishes, 4 stew dishes, and 2 raw fish dishes among the side dishes; and 37 snack dishes, 36 punch/drink dishes, 26 rice cake dishes, and 24 bread dishes are found among the desserts. 2. There are 201 kinds of green tea foods using powders, 107 kinds using wet tea leaves, 61 kinds using dry tea leaves, 57 kinds using water of drawn tea, and 17 kinds using wild tea leaves, according to analysis of teas used for green tea foods. There is more use of powder for snacks, punch and drinks, rice cakes, noodles, and breads, and more use of wet tea leaves for rice, pan fried food, and potherb/cooked potherb dishes. It is also shown that there is more use of water from drawn tea for rice, punch and drinks, noodles, and gruels, more use of dry tea leaves for snack, rice, breads, and more use of wild tea leaves for deep-fried and pan fried kinds of tea foods.

• 동아시아식생활학회지
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• 제11권4호
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• pp.235-246
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• 2001

The survey on the practice of the memorial ceremonial food in Chuncheon area showed it varied according to social position of officiator, location(inland or seaside town) , and personal condition. The study included the foods prepared for the memorial services on the memorial day. New Year's Day and Chusok. 1. 40.4% of the subjects were in the thirties at their age, 46.6% were high school graduates, 57.3% were the first daughter-in-law, 40.4% had no religion, 30.9% were working at public administration and earned less than 1 to 1,5 million won monthly. 2. 71.7% of the subjects who replied that the ancestor worship service had to be kept were Buddhists. 55.4% of them were high school graduates, and 58.8% of them ran independent businesses. They learned how to practice the ancestor worship service from their mother before marriage or from their parents-in-law after marriage. 3. The older the officiators, the better they wanted to keep the traditional format of the service, but the Christians and Catholics wanted to change the format to western style in the future. 4. 92.7% of them served cooked milled rice. They prepared the soup in the order of beef soup, radish soup and dried Alaskan pollack soup. 5. Among cooked vegetable dishes, bracken was used the most and balloonflower root, mung bean sprout and spinach followed. Among jeon(pan-fried foods). frozen Alaskan pollack was used the most and buckwheat, mung bean and meatball followed. 6. They served san-juk(beef kebab) mostly on the ceremony. Among the grilled foods, tofu was the favorite, and croaker followed. 7. Among the fried foods. squid was the favorite, and sweet-potato and shrimp followed. Among the dried foods. they used in the order of dried Alaskan pollack, dried beef and squid. 8. Among the rice cake and traditional confectionery, they used in the order of Yak-sik(sweet rice cake), Gang-jeong(fried glutinous rice cookie), Jeol-pyun and In-jeol-mee. Among a beverage, they served Sik-hye(fermented rice drink) mostly. 9. Among fruits, apples. jujube, chestnut and dried persimmon were served. Aong a liquor, Cheongju was served mostly. 10. Soy sauce, salt and salted fermented fish were served, too.

• 한국식품과학회지
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• 제21권2호
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• pp.197-202
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• 1989

밥과 엿기름 가루의 양을 달리한 식혜와 여러가지 대체 감미료의 상대당도 결정 및 이들의 단독 또는 혼합사용에 따른 특성 평가의 결과는 다음과 같다. 엿기름 가루의 양이 증가함에 따라 식혜의 색 및 엿기름 냄새의 강도가 증가하는 것으로 나타났다. 밥의 양이 증가하는 경우, 식혜의 탁도, 단맛 및 점도의 강도는 큰 반면, 쓴 맛은 오히려 적다고 평가되었다. 환원당량은 밥과 엿기름 가루의 양이 증가함에 따라 증가하는 것으로 나타났다. 10%의 sucrose를 첨가한 식혜의 당도와 같은 단맛을 주는 aspartame, saccharin 및 sorbitol의 상대당도는 sucrose를 기준으로 하여 각각 130, 205 및 0.54배에 해당한다. 사용된 감미료에 따라 단맛은 동일하게 나타났으나, 쓴맛, 식혜 고유의 향미, 점도 및 수렴성은 유의적인 차이를 나타내었다. 또한, 혼합감미료를 첨가한 식혜는 sucrose를 첨가한 식혜와 단맛, 쓴맛 및 수렴성에서 차이를 보였으며, 특히 단맛에서는 현저한 증가를 나타내었다.

• 한국조리학회지
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• 제19권3호
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• pp.46-56
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• 2013

홍국쌀의 첨가량을 달리하여 전통음료인 식혜를 제조한 후 품질특성을 조사한 결과는 다음과 같았다. 홍국쌀을 첨가한 식혜의 당화과정 중 pH는 큰 변화를 보이지 않았으며 당도는 증가 하여 식혜 제조를 위한 최적의 당화시간은 $^{\circ}Brix$의 증가가 최대인 4시간 이후부터 5시간 사이가 적당한 것으로 사료된다. 홍국쌀 식혜의 pH는 홍국의 첨가량이 증가할수록 유의적으로 감소하는 경향을 보였으며, 당도와 환원당은 변화가 없었다. 색도는 홍국쌀의 첨가량이 증가 할수록 L값은 감소하고 a값과 b값은 증가하였으며, 탁도는 증가하였다. DPPH free radical 소거활성의 변화는 홍국쌀의 첨가량이 증가할수록 시료간에 유의적인 차이를 보이며 높은 값을 보였다. $4^{\circ}C$에서 저장을 하여 미생물 총균수를 측정한 결과 홍국쌀의 첨가량이 많아질수록 저장성이 향상이 되었다. 기호도는 40% > 50 %> 30%, 20% > 0%, 10%순이었으며 홍국쌀의 첨가량은 40-50% 미만으로 첨가하는 것이 적당할 것으로 보여 지며, 홍국쌀의 첨가는 식혜에 붉은색을 나타내어 관능적으로 좋은 점수를 나타냈고, 항산화성의 향상과 미생물 생육억제작용이 나타나 제품의 저장성과 기호성을 증진시킬 것으로 사료된다.

• 한국식품조리과학회지
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• 제19권5호
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• pp.562-570
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• 2003

The awareness of ritual foods in general rituals were surveyed and compared in the Gyeonggi and Gyungsangbuk-do areas in order to identify the characteristics of Korean rituals and establish desirable ritual foods. As materials for "Jeon" (fried pan cakes) in rituals, fish fillets, meat and vegetables were largely used in the Gyeonggi region. In the Gyeongbuk region, all three of these ingredients were the most highly used for "Jeon" also. In the case of rice cakes, "Songpyun" steamed on a layer of pine needles, "Jeolpyun" and "Sirudduk", with a red beans, were mostly used in Gyeonggi-do, while "Songpyun", "Jeolpyun" and "Ingelmi" were largely used in Gyeongsangbuk-do. As seasoned vegetables and herbs, fernbrakes, root of bell flowers, green bean sprouts and bean sprouts were largely used in Gyeonggi-do region, whereas, fernbrakes, bean sprouts, root of bell flowers and spinaches were mainly used in Gyeongbuk region. The use of fernbrakes was highest in both regions. With regard to the number of side dishes, 2∼3 kinds of seasoned herbs and 3∼4 kinds of fruits were mostly used, but with slightly higher numbers in the Gyeongsangbuk-do than the Gyeonggi-do region. With regard to liquor used for rituals, clear strained rice wine was used most in the Gyeonggi-do area, while more unrefined rice wine was used in the Gyeongbuk region. Meat was the most used ingredient in broth slices of dried meat and cod were highly used in the Gyeonggi region, but slices of dried squid were most widely used in the Gyeongbuk region. Most households in both regions tended not to use raw fish in the rituals, and as for the ingredients of Korean Kabobs, meat was the most widely used, then fish and finally vegetables were the most used ingredients. Beef soup was the most used, but more green vegetable soup was used in the Gyeongbuk than the Gyeonggi region. Sweet drink made from fermented rice (sikhe) was generally used in the rituals. It was the most widely used in the Chusok-Hangawi Ritual in the Gyeonggi region, while it was used in the New Year's Ritual in the Gyeongbuk region.

• 식품보건융합연구
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• 제6권6호
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• pp.9-15
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• 2020

In this study, we want to investigate the nutrition knowledge, eating habits, and food intake patterns of adults who have a strong preference for sugary snacks or sugary drinks. In this study, 83 students, or 33.1% of the 267 adults, were found to belong to the sugary food group, and the results of the survey were as follows. In terms of the level of eating habits, both male and female adults see significant differences among the groups. In the question of the regularity of the three meals, the quality of breakfast, the balance of meals, the level of consumption of green vegetables, meat, fish and milk, the number of sugars was low, and the number of sugars, instant foods, ham and sausages was high. In terms of nutritional knowledge, both male and female adults had a low number of sugary foods, and there were significant differences among the groups. In terms of the frequency of food intake, the frequency of eating rice and mixed grain rice was low, and the frequency of eating ramen and bread was high.