• 한국식생활문화학회지
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• 제21권5호
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• pp.481-490
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• 2006

This study was performed by questionnaire to investigate the preference and satisfaction on the menu of school foodservice of high school students. This study aims at providing useful information to establish subdivided menu developing direction. The subjects were consisted of 637 high school students(435 males and 202 females, 5 direct type schools and 5 trust type schools) in Gyeongju area. The results of this study were: The preferred school foodservice menu of subjects was 'seasoned roast chicken', 'steamed pork rib', 'beef rib soup', 'yogurt', 'sandwiches', 'boiled rice with assorted mixtures', 'boiled rice', 'watermelon', 'spaghetti' in that other. On the other hand, the preference for 'spinach soybean soup', 'steamed Mideodeok', 'boiled lotus root', 'roasted sweetpotato stalk', 'chopped and seasoned cucumber' was very low. Males favoured rice and meats, while females liked better noodles and vegetables. Direct type foodservice students' preference scores were higher than those of type foodservice students in side dish menu categories. The preferred and satisfied menu of subjects was meats and sweet foods, and but the preference and satisfaction for vegetables and tough foods was very low.

• 한국식품조리과학회지
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• 제19권2호
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• pp.144-154
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• 2003

A survey on meal preferences from 693 middle school students was conducted with the objective to enhance the quality of the school food service in Gwangju and the Chollanamdo area. Data were collected by questionnaires and analysed with the SAS program. The most preferred rice was cooked rice; the most unusual meal preference was laver rice; and the most-liked bread was sweet red bean jam bun. The noodle of choice was Tchajangmyon, and the most-liked rice cake was reasoned bar rice cake. The highest ranted korean soups were boiled fish paste soup, kimchi stew, and short rib sour. The most preferred fried meal included fried beef with sweet and sour sauce, and favorite side-dishes were seasoning vinegar squid and kimchi. Yogurt and strawberry were the preferred desserts. A gender difference in preferred foods was seen. The males tended to favor rice with blackish bean sauce, dumpling soup, beef bean curd soup, beef soup, short rib soup, beef bone and tripe soup, hot shredded beef soup, chopped roast chicken, pork roast, roast meat, steamed pork short-ribs, fried port, fried ham, sausage, milk, and yogurt. Males were partial to staple foods and side dishes, The, females favored laver rice, seasoned bar rice cake, bean sprouts soup, fried squid ring, seasoned cucumber, seasoned bean sprouts, fried kimchi, fruits salad, corn salad and citrus fruits. Females tended to choose lighter meals. Meal preference according to residential area showed that, students in Gwangju had more preferences than students in the Chollanamdo area. Classified according to grades, third graders had the greatest meal preference.

• 한국식품영양과학회지
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• 제34권7호
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• pp.980-986
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• 2005

녹차와 오미자추출분말을 양념닭고기제품과 패티 (patty)에 각각 $1\%$의 농도로 첨가했을 때, 녹차를 첨가한 닭고기 제품은 대조구보다 관능적 특성 이 약간 높게 나타났으며, 오미자를 첨가한 패티는 대조구와 차이를 나타내지 않았다. 양념닭고기 제품과 패티를 사료에 1:1로 배합하여 45일간 실험 동물에게 식이 급여 후 식이섭취량에 대한 체중증가량은 일반 고형사료를 섭취한 대조구의 경우 $23.1\%$의 체중증가량을 나타낸 반면 양념 닭고기제품 급여구와 패티 급여구의 경우 각각 $27.5\%,\;26.0\%$로 대조구보다 유의 적으로 높은 증가량을 나타내었다. 그러나 녹차를 첨가한 양념 닭고기제품과 오미자를 첨가한 패티 급여구의 경우 대조구와 같은 $23.5\%,\;23.3\%$의 체중증가량을 나타내어 고지방 육제품 섭취시 녹차와 오미자는 체중증가량에 영향을 미치는 것으로 나타났다. 고지방식이 섭취로 인한 실험동물의 장기중량의 변화는 치킨과 패티 급여구 모두 차이가 나타나지 않았다 육제품 첨가식 이를 섭취한 실험 동물의 혈장 콜레스테롤, HDL 콜레스테롤, 중성지질 및 총지질 함량은 대조군에 비하여 양념 닭고기 제품과 패티 섭취군은 증가하는 반면 녹차를 첨가한 양념 닭고기 제품과 오미자를 첨가한 패티 섭취군은 혈장 콜레스테롤, 중성지질 및 총지질 함량을 저하시키는 것으로 나타났다. 간조직에서의 지방산화도는 대조군과 유의적인 차이는 나타나지 않았다. 따라서, 동물실험 결과 육제품에 녹차와 오미자추출분말을 첨가함으로써 체중감소 및 혈중 중성지질 및 콜레스테롤 함량이 미미하게 감소되는 것으로 사료된다.

• 한국식품조리과학회지
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• 제23권5호
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• pp.731-748
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• 2007

In this study, we investigated e kinds and names of side dishes along with their recipes and ingredients occuring in Korean cookbooks published before the 17th century. The side dishes were classified 79 kinds of Guk, 23 kinds of Jjim and Seon, 15 kinds of Gui, 3 kinds of Jeon, 7 kinds of Nureumi, 3 kinds of Bokkeum, 30 kinds of Chae, 11 kinds of Hoe, 7 kinds of Jwaban, 6 kinds of Mareunchan, 12 kinds of Pyeonyuk and 5 kinds of Jeonyak, Jokpyeon and Sundae. The earliest records were found on Guk, Jjim, Jwaban, Po and Pyeonyuk Gui, Namul and Hoe were recorded after the 1500's and Nureumi, Jeon, Jeonyak, Jokpyeon and Sundae were developed relatively late in the late 17th century. As to the kinds of side dishes, Guk was the most common. Guks cooked before the 17th century used different recipes and more types of ingredients than today, including some that are not used today. For Jjim, various seasonings were added to main ingredients such as poultry, meat, seafood and vegetable. Most of the records found for Jjim used chicken as the main ingredient. Gui was recorded as Jeok or Gui and there weren't many ingredients for Gui before the 17th century. Gui was usually seasoned with salt or soy bean sauce and broiled after applying oil. Vegetables were broiled after a applying flour-based sauce. The Jeon cooked at that time was different from the one that is cooked today in that cow organs or sparrows were soaked in oily soy bean sauce before being stewed. Nureumi, which was popular in the 17th century, but rarely made today, was a recipe consisting of adding a flour or starch-based sauce to stewed or broiled main ingredients. Chae was a side dish prepared with edible plants, tree sprouts or leaves. Chaes like Donga and Doraji were colored with Mandrami or Muroo. Hoe was a boiled Hoe and served after boiling seafood. Jwaban was cooked by applying oil to and then broiling sparrows, dudeok, and mushrooms that had been seasoned and dried. For dried Chans, beef or fish was thin-sliced, seasoned and dried or sea tangle was broiled with pine nuts juice. There are some recipes from the 17th century whose names are gone or the recipes or ingredients have changed. Thus we must to try to rebuild three recipes and develop recipes using our own foods of today.

• 한국식생활문화학회지
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• 제23권4호
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• pp.427-437
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• 2008

This study examined the ingredients and cooking methods of side dishes in "Chosunmusangsinsikyorijebub" during the year of 1924, approximately. In the recipe for Tang (Guk), there was much use of various parts of beef, fish, shellfish, vegetables, and mushrooms, and soybean paste, hot pepper paste, and soy sauce were used as seasonings. For Chootang and Byulchootang, cinnamon powder was added at the end of cooking. In foods such as Tang (Guk), Gigimi, Chigye, Chim, and steamed dishes, which were made of beef, pork, chicken, various fish, Chinese cabbage, and over ripened cucumbers, and thickened by adding buckwheat powder or wheat powder, the taste of the food was changed by controlling the gravy content. In the recipe for Gorim-Cho, ingredients such as beef, pork, chicken, and various fish were used, which were cooked in boiling water and soy sauce. Boiling or steaming were employed as the cooking methods for Baeksuk, where beef rib Baeksuk was seasoned with salt and fermented shrimp and then boiled. For porgy and herring Baeksuk, the internal organs of the fish were first removed, and then they were steamed with pine needles. Hoei incorporated the flesh of various meats, various beef organs, pork skin, and fish as ingredients, and different dipping sauces and pine nut powder were also used.

• 한국식생활문화학회지
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• 제17권1호
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• pp.78-89
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• 2002

Preferences of 814 elderly living in Incheon for dishes, food materials and cooking methods were investigated. The survey was conducted from Dec. 2000 to Jan. 2001 by questionnaires. Subjects preferred cooked rice with beans, kalkooksoo(hot noodle), gomtang(soup with beef), bibimbap(rice with assorted mixture) to other staple dishes. However, preference for hashed rice or curried rice was very low. More than 50% of the subjects liked soybean paste soup and stew, and the ratio of elderly who liked Chinese cabbage kimchi was 68.7%. There was no significant difference in preference for pan-fried foods according to food materials in them. Subjects liked injolmi(waxy rice cake), shikhye(fermented rice drink) and coffee the most. Most subjects preferred plant foods like vegetables, legumes and seaweeds to animal foods. Preference of elderly for milk and yoghurt was reatively high; however, that for ham, butter and cheese was low. Elderly in Incheon liked roasted beef, beef soup and roasted pork the most. Chicken was preferred when it was boiled in water with garlic, ginseng, and so on. Cooked and seasoned vegetables (Namul) were the most preferred type by elderly. Preferences for dishes and food materials were more affected by living places of the subjects than by sex, and the reverse was true in preference for cooking method of food materials.

• 한국식생활문화학회지
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• 제21권6호
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• pp.670-678
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• 2006

The objectives of this study were to develop calcium enriched menu for the aged and to investigate physicochemical characteristics and consumer acceptances of the menus. four kinds of the menu were developed with emphasis on calcium enriched food materials of red pepper leaves seasoned vegetables for menu1, shrimp for menu2, anchovy for menu3, seaweed for menu4. one portion of calorie, polysaccharide, protein, fats and calcium for the aged were calculated as 567kcal, 92.8g, 21.3g, 12.6g 223.1mg, respectively based on the recommended daily allowances for adults. Calcium content increased in the lowest value of all(p<0.05). The hunter lightness(L) values of barely rice in menu 1, radish soup in menu 1, chopped roast chicken in menu 4 and radish salad in menu 2 had significantly the highest values of all(p<0.05). The calcium enriched menus for the aged were successfully developed and these data could be used as basic informations for the improvement in health and life of the aged.

• 한국식품영양과학회지
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• 제45권1호
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• pp.126-136
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• 2016

전국의 성인남녀 총 962명을 대상으로 장류를 이용하여 조리하는 한식 메뉴 65종에 대한 기호도를 조사한 결과 전체적으로 기호도가 높은 메뉴는 돼지갈비찜, 쇠갈비찜, 쇠갈비구이, 불고기, 떡갈비 순이었고, 전체적으로 기호도가 낮은 메뉴는 가지나물, 오징어무국, 우엉조림, 도라지오이생채, 마른새우볶음 순이었다. 그리고 여자의 기호도가 남자에 비해 유의적으로 높은 메뉴는 잡채, 도토리묵무침, 궁중떡볶이, 탕평채, 비빔밥, 쇠고기미역국, 숙주나물, 닭찜, 아귀찜이었고, 남자의 기호도가 여자에 비해 유의적으로 높은 메뉴는 더덕구이, 동태찌개, 고추장찌개, 추어탕, 콩비지찌개 등 총 19종이었다. 또한 20세 미만 그룹의 기호도가 다른 그룹보다 유의적 높은 메뉴는 콩나물국이었고 20세 이상에서 30세 미만 그룹의 기호도가 유의적으로 높은 메뉴는 육원전이었다. 한편 40세 이상 그룹의 기호도가 유의적으로 높은 메뉴는 갈치조림, 더덕구이, 조기양념구이, 동태찌개, 추어탕 등 총 15종이었다. 그리고 생산 서비스직군의 기호도가 다른 그룹보다 유의적으로 높은 메뉴는 동태찌개, 추어탕, 북어구이, 북어찜, 북어국, 가지나물, 조기양념구이였고, 사무 전문직군과 학생직군은 쇠갈비찜, 쇠갈비구이, 닭찜, 비빔국수, 육원전, 궁중떡볶이, 순두부찌개, 잡채, 탕평채, 비빔밥, 오징어볶음의 기호도가 생산 서비스직군보다 유의적으로 높았다. 본 연구 결과는 저나트륨 한식 메뉴 조리법 개발을 위한 기초자료로 활용할 수 있을 뿐만 아니라 급식 외식업체의 식단 개발 시에 유용하게 적용될 수 있을 것으로 기대된다.

• 동아시아식생활학회지
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• 제1권3호
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• pp.259-276
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• 1991

The review of side dishes, oereal dishes and seasonings of the banquet on the 24th year of King Kojong in Chosun Dynasty were summarized as follows: 1. Ten kinds of soups(=Tang), that is Yyolguja Tang$.$Guja Tang$.$Keumjung Tang$.$Whanja Tang$.$Jap Tang$.$Gol Tang$.$Seunggiwa Tang$.$Jeopo Tang$.$Haesam Tang$.$Yang Tang were served. The most frequently served soup among them was Yyolguja Tang. 2. Various kinds of dried meat/fish were piled up most highly among dishes. Sliced beef and minced beef among dried meats, white cud$.$yellow cud$.$flatfish$.$skate$.$shark$.$octopus$.$dried abalone$.$cuttle fish$.$dried scallop were piled up together. 3. Sliced of boiled beef/pork and gelatined knuckles were assorted. Boiled meat which was made of beef, pork, lamb, liver, stomach, brisket and plat flank of caw was chiefly used for boiled beef, hams for boiled pork, mediumsized lamb for boiled lamb. And the legs and stomach of caw, old chicken, mullet were used for gelatined knuckle. 4. Three kinds of pan-frying dishes that was stomach and liver of caw, and mullet were usually piled up, If one kind in one dish, sea cucumber and mullet were used respectively. 5. Boiled abalone was dried abalone with soaked, sliced and boiled down in soysauce. 6. Roasted dish was usually made of assorted food stuffs. Sometimes chicken an pheasant was used for roasted dish. 7. Steamed dish was like this : assorted beef, fresh abalone, sea cucumber, mullet, young pork, chicken, dried abalone. 8. Raw dish was made of intestine of caw, fresh abalone and mullet. 9. Poached egg was serving decorated with red pepper, pine-nut and green onion. 10. Seasoned green-been-jelly was served only one time. 11. Radish kimchi was served only one time. 12. Chief foods were nuddle and stuffed bun. 13. Served seasings were honey, mustard, soysauce with vinegar, salt. Review from banquet menu, 34 kinds of side dishes were served : 10 kinds of soup, dried fish/meat, boiled beef, boiled pork, gelatined knuckle, 5 kinds of panfrying, boiled-down-abalone in soysauce, 3 kinds of roast, 5 kinds of steamed, 3 kinds of raw dishes, pouched egg, green-bean-jelly, kimchi. 4 kinds of chief foods were served : nuddle, dry nuddle, 2 kinds of dumping.

• Journal of Nutrition and Health
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• 제47권3호
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• pp.214-220
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• 2014

본 연구는 결식아동 대상의 도시락을 생산하는 사회적기업 도시락 2종류와 상업용 도시락 중 프랜차이즈 업체 도시락 2종류, 편의점 도시락 2종류의 미생물검사를 통한 위생 상태를 비교 분석하여 평가하였고 다음과 같이 요약할 수 있다. 1) 일반세균수 및 오염지표군 분석 결과 E. coli는 모든 시료에서 불검출 되었다. SEM 1의 콩나물무침에서 대장균군이 < $9.2{\times}10$ CFU/g 검출되어 식품공전 검사규격에 부적합한 수준이었으며, SEM 2의 경우 비가열 식품인 호박샐러드와 김치에서 각각 대장균군과 일반세균이 < $1.2{\times}10^2$ CFU/g와 $1.6{\times}10^6$ CFU/g으로 검사규격보다 초과되는 양이 검출되었다. FM 1과 2에서도 오징어가스 ($1.4{\times}10$ CFU/g)와 돈까스 ($1.4{\times}10^4$ CFU/g), 후라이드치킨 ($6{\times}10^3$ CFU/g), 김치 (< $4{\times}10$ CFU/g)에서 식품공전 검사규격 초과량의 대장균군이 검출 되었으며, 특히 후라이드치킨에서는 일반세균수 또한 $6.2{\times}10^5$ CFU/g으로 검사규격을 초과하여 검출되었다. CSM 1과 2에서는 가열 비가열조리식품 모두에서 대장균군이 검출되지 않았으나 가열조리식품 중 돼지갈비와 오징어채, 양념치킨, 김치에서는 일반세균이 검출되었으나 검사규격에는 미만인 수치였다. 2) 6개 도시락 시료의 식중독균을 분석한 결과 모든 시료에서 Salmonella spp.와 V. parahaemolyticus는 검출되지 않았다. SEM 1의 경우 비가열조리식품 중 콩나물무침에서 B. cereus가 < 9.2 CFU/g 검출되었으나 검사규격에 위반되지 않았고, SEM 2에서는 비가열조리식품 중 김치에서 S. aureus가 $4.8{\times}10$ CFU/g 검출되었으나 검사규격에는 미만인 수치였다. FM 1과 2의 경우 비가열조리식품 중 김치와 무말랭이에서 S. aureus가 각각 $9.8{\times}10^2$ CFU/g, $9.4{\times}10^3$ CFU/g로 검출되어 검사규격에 위반되었고, B. cereus도 가열조리식품 중 돼지불고기와 후라이드치킨에서 각각 $1.2{\times}10^3$ CFU/g, $1.5{\times}10^3$ CFU/g으로 다량 검출되어 부적합한 수치였다. CSM 1과 2에서는 오징어채와 양념치킨, 볶은 김치에서 S. aureus가 각각 $9.5{\times}10^4$ CFU/g, $2.4{\times}10^2$ CFU/g, $1.3{\times}10^3$ CFU/g로 다량 검출되어 검사규격에 위반되었다. 3) 본 연구는 결식아동들에게 제공되고 있는 사회적기업의 도시락과 결식아동들이 쉽게 이용할 수 있는 프랜차이즈 도시락, 편의점 도시락에 대한 미생물 검사를 실시하여 각 도시락의 위생 상태를 비교 평가하고자 수행 되었으며, 연구 결과를 통해 결식아동들에게 제공되는 도시락의 미생물 안전성을 확인하고 도시락의 위생관리 및 유통기간 설정 등에 활용 가능한 기초자료를 제공하고자 하였다. 4) 미생물 검사 결과 식중독균에 대해서는 사회적기업 도시락이 상업용 도시락보다 양호한 것으로 사료되나 일반세균 및 대장균군에서 부적합한 수준의 식품이 존재한 것으로 조사되어 이에 대한 체계적인 위생관리 시스템이 필요할 것으로 사료된다. 또한 결식아동들을 위한 도시락은 제조 완료와 섭취가 동시에 이루어지기 힘든 부분이 있어 추후 실질적으로 아동들에게 도시락이 전달된 직후의 도시락 위생 상태와 실제 섭취 전의 도시락 미생물 안전성 등에 대한 후속 연구가 필요할 것으로 사료된다.