• 한국식품영양과학회지
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• 제43권10호
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• pp.1543-1548
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• 2014

전국 5개도에서 수집된 된장의 화학성분 분석 결과 환원당 함량은 강원도 된장이 $122.37{\pm}0.95$ mg/g으로 다른 지역 된장들보다 가장 높은 함량을 나타내었고, 나머지 지역 된장들은 거의 유사한 값을 나타내었다. 아미노태 질소 함량은 전라도 된장이 가장 높았고 경기도 된장이 가장 낮았으나 된장의 전통식품 품질인준 기준 300 mg%를 모두 충족시키는 값이었다. 식염 함량은 충청도 된장(14.58%)과 경상도 된장(13.54%)에서 높은 함량을 나타내었고, 강원도 된장(9.76%)이 가장 낮은 함량을 나타내었다. pH 값 범위는 5.36~4.79로 된장 모두 정상적인 시판 제품의 범위였고, 적정산도는 전라도 된장과 경기도 된장이 220(0.1 N NaOH mL/5 g)으로 높은 적정산도를 나타내었다. 된장에 대한 묘사분석 결과를 토대로 주성분을 분석한 결과 소비자들은 짠맛과 짠맛 후미를 갖는 된장 제품을 선호하는 것을 알 수 있었다. 된장의 화학성분과 기호도와의 상관관계 분석 결과, 소비자들은 된장의 소금 농도와 pH 값이 높고, 환원당 함량이 낮은 제품을 선호하는 것을 알 수 있었다. 된장의 화학성분과 묘사분석 결과 전반적인 기호도와 상관관계를 부분 최소 제곱을 이용하여 pH가 높고 짠맛이 있는 된장을 좋아하는 것을 알 수 있었다.

• 한국식생활문화학회지
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• 제19권2호
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• pp.158-169
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• 2004

This study was performed in order to investigate to dietary behavior, perceived stress level and their correlations for University students. Dietry behavior of 72% subjects was poor and only 1.8% was good. The dietary behavior of subjects was correlated with their residence type. The overage stress point was $1.76{\pm}0.53$ and female students was more stressed than male. Stress elevate the food uptakes and digestion disorder in female students. 12 Factors of stress was analyzed in University students, identification, study, friends and off-school activity related factors were more influenced in female students and health related factor was dominant in male. The subjects who more stressed in factor of religion and around people were preferred salty taste. Study, friends, health related stress factor effect to digestion and food uptake level. Religion, boy or girl friends and sex related stress factor effect to alcohol uptake

• 한국식생활문화학회지
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• 제3권1호
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• pp.79-87
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• 1988

The purpose of this study was to investigate preferences of foreign athletes staying in the Athletic Village for '86 Asian Olympic Games for Korean traditional foods as served in the restaurant. A survey was conducted to 762 foreign athletes that selected Korean traditional foods in Athletic Village restaurants, from September 16 to 24, 1986. Most people preferred Korean traditional foods for its taste. Yachae Bokkum (Sauted Vegetable), Jonbok Juk (Rice Porridge of Abalone), Kimchi, Usol Chim (Tongue Stew), Dak Juk (Rice Porridge of Chicken) were preferred by most foreign athletes. Chongpo Muk (Mung Bean Starch Jelly), Toran Guk (Taro Soup) were not preferred. They proposed improvement of salty, hot and strong spicy taste in Korean traditional foods.

• Preventive Nutrition and Food Science
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• 제18권1호
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• pp.60-66
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• 2013

The whole saltwort plant (Salicornia herbacea) was micronized to develop the table salt substitute. The micronized powder was mixed with distilled water and made into a spherical granule by using the fluid-bed coater (SGMPDW). The SGMPDW had superior flowability to powder; however, it had low dispersibility. To increase the dispersibility of SGMPDW, the micronized powder was mixed with the solution, which contained various soluble solid contents of saltwort aqueous extract (SAE), and made into a spherical granule (SGMPSAE). The SGMPSAE prepared with the higher percentages of solid content of SAE showed improved dispersibility in water and an increase in salty taste. The SGMPSAE prepared with 10% SAE was shown to possess the best physicochemical properties and its relative saltiness compared to NaCl (0.39). In conclusion, SGMPSAEs can be used as a table salt substitute and a functional food material with enhanced absorptivity and convenience.

• 한국식생활문화학회지
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• 제6권1호
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• pp.31-41
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• 1991

The effect of color, as measured on the spectrometer, on the 4 basic tastes(sweet, salty, sour & bitter) perception of a series of colored and no-flavored solutions was quantified by 16 taste panel using magnitude estimation without modulus. The regression lines for each colored series were found to differ indicating that color had a significant effect on sweetness, sourness and bitterness. A sucrose level of 4.0%, a citric acid level of 0.05%, and a nicotinamide level of 0.08% maximized the effect of color on taste's perception and its acceptability. Although color tended to confuse the perception of saltiness, this effect was not significant except for yellow solutions.

• 한국식생활문화학회지
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• 제3권4호
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• pp.369-376
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• 1988

A consumer survey(2, 251 residents) on marketed kimchi products in Seoul and near Seoul Area were investigated for marketablity and quality improvement of kimchi. The results obtained as follow. 1. The proportion of subjects who has bought the marketed kimchi products was 24%, some factors(ages, type of housing, family system, income) were investigated. 2. The major motivation season and favorite kinds of kimchi for purchasing the products were investigated. And Subjects bought the needed amount for 1 day at hygienic store. 3. Subjects prefered the taste of kimchi which is medium level in sour, sweet, salty and hot. The most urgent improvement for the marketed kimchi is the sanitation. If marketed kimchi were improved over the aspects, the proportion of subjects who would buy the products was 54%.

• 한국식생활문화학회지
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• 제11권1호
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• pp.13-21
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• 1996

To find out the reference data of the school food service system, I serveyed four primary schools in Seoul, Korea and Nara, Japan respectively. The school children and their parents of whom arbitrary selected two classes among each primary school, were taken the questionaire about the present school food service system and their favorate food. The results were as follows; 1) 74.8% of Korean and Japanese children, and 92.5% of their parents were in favor of school food service. 2) Korean childrin wanted more amount of food and less salty taste. 3) Korean and Japanese children and their parents believed that the school food service system correct children's unbalanced diet. 4) Korean children wished more kinds of foods, western-styled cooking and that the food would be served in warm state. 5) Korean parents wanted that school food service system should be natural and better quality food material, and teacher should educate good eating habit. 6) Korean school children prefer yogurt, cuttle-fish, chicken, bean-curd, tomato, orange, dried laver, sweet potato, pine-mushroom in each food group. In conclusion, school food service system should be enough to meet children's good nutrition status, and the menu would be selected with consideration of children's preference and Korean traditional diet habit. Good table manner and eating all kinds of foods should be targht by school food service system as well as preparing good quality of food.

• 한국식생활문화학회지
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• 제32권3호
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• pp.215-226
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• 2017

This study aimed to investigate the perception and preferences related to Korean food according to the ethnicity of university students in Yanbian, China. Korean food was preferred by Korean-Chinese as compared with Chinese students, and Korean-Chinese students preferred Korean food more than Chinese food. Both Korean-Chinese and Chinese preferred Korean food more than traditional Chosun food. More Korean-Chinese than Chinese students had positive perceptions of Korean food, which included foods made with jang, kimchi smell, and healthiness due to diversity. For evaluation of Korean food taste, more Chinese than Korean-Chinese subjects thought Korean food is not greasy and hoped salty taste. Both awareness and preferences related to Korean food were significantly higher in Korean-Chinese than Chinese students. Meat foods (so-galbi, dak-galbi, jang-jorim) were relatively high in terms of preference in both Korean-Chinese and Chinese students. Moreover, Chinese students preferred Korean traditional foods (sujeonggwa, yakgwa, gangjeong). In Korean-Chinese students, Korean representative traditional foods (kimchi, jangajji) and Korean traditional holiday foods (tteokguk, mandu-guk) were relatively low in terms of preference. This study found that the traditional food culture of Korean-Chinese has been maintained in Yanbian, whereas there is a change in the young generation.

• 한국식생활문화학회지
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• 제38권1호
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• pp.48-60
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• 2023

The image and emotions associated with Korean food were investigated in 24 food workers (12 Koreans and 12 foreigners) living in Korea. There are a total of 22 terms for the image of Korean food of Koreans and foreigners, including 7 common words, and a total of 33 terms for emotion, including 10 common words. Differences in the images and emotions associated with the perception of Korean food according to the characteristics of the country and region and Korean food experience were established in foreign food workers. In the images of Korean food, Koreans mentioned 'jeong, sharing, balanced, Korean table setting, seasonal (seasonality), yearning, trust', whereas foreigners mentioned 'red, spicy, distinctive flavor, repulsion, sweet, non-salty, tradition and history, and unfamiliarity'. In Korean food emotions, Koreans were "relaxing, friendly, maternal, hospitable, nostalgic, exotic, clean, trust, delicious, touching, and free", whereas foreigners were "happy, appealing, enthusiastic, excited, uncomfortable, worried, adventurous, nervous, joyful, fusion, food-cultural, and amazing".

• 한국식품영양학회지
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• 제26권4호
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• pp.952-966
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• 2013

The purpose of this study is to analyze the differences of food habits and food preferences between lower and higher grade students through the survey of elementary school students in Daejeon four elementary schools located in Jung-Gu and Seo-Gu in Daejeon are selected for this survey randomly and the completion of the questionnaires are according to grade. 1. Practical Analysis of Food Habits: For regular meals, the highest number of subjects skipped breakfast. It is being found that the girl students (81.61%) consumed more cooked rice than the boys (78.85%) and more boys (13.10%) ate bread or milk more than the girls (9.20%). The most important thing for the lower grades students (34.20%) when consuming is the nutritious foods, while the higher grades students (49.67%) consumed the set meals. During consumption, the highest number of the subjects watched TV or read books from time to time. More higher grades students (38.98%) preferred spicy and salty foods than the lower grades (22.09%). 2. Food Preferences: Between rice and noodles, most subjects preferred cooked rice (81.38%), Jajangmyeon (80.80%), Ramyeon (79.43%), and disliked bean-mixed rice (28.39%). For soups, Most students enjoy the Deokkguk. Majority of the subjects prefer meat and fried or steamed foods, and also grilled and pan-fried dishes. For the pan-roasted and fried dishes, most subjects did not enjoy the rhizome fry and sweet-pumpkin fry methods, and for vegetables, they did not like wild vegetable and seasoned cucumber (40.57%) The higher grades students enjoy the vegetables and salads more than the lower grades students. For Kimchi varieties, it is found that subjects like the cabbage Kimchi (69.66%) the most. There is little difference in food preference between the lower and higher grade students, but the rankings of food preferences are different according to various grades.