• 한국식품과학회지
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• 제49권2호
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• pp.181-185
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• 2017

설탕 또는 잔탄검의 함량이 증가함에 따라 딸기 젤리의 경도, 검성, 그리고 씹힘성이 상승하는 경향을 보였다. 딸기 젤리의 텍스처는 딸기 주스의 함량에 따른 경향성을 보이지 않았다. 고령자 친화 젤리에 알맞은 경도(1.3 N)를 가지도록 최적화된 딸기 젤리의 제형은 딸기 주스 함량 40.0%, 설탕 함량 10.0%, 그리고 잔탄검/로커스트콩검의 비율 1.5였다. 모든 저장 온도에서 젤리의 경도, 검성, 그리고 씹힘성은 증가하였고, 명도는 감소하였다. $15^{\circ}C$에서는 저장 일자가 길어질수록 황색화가 증가하였다. 경도를 품질지표로 선정하여 예측하였을 때 $5^{\circ}C$와 $15^{\circ}C$에서의 젤리의 저장수명은 각각 38일과 26일이었다. 본 연구를 통해 냉동 딸기를 이용하여 고령자 친화 딸기 젤리를 개발하였고 제품의 저장 중 품질 특성과 저장수명을 예측할 수 있었다.

• 한국컴퓨터정보학회:학술대회논문집
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• 한국컴퓨터정보학회 2019년도 제60차 하계학술대회논문집 27권2호
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• pp.405-406
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• 2019

우리나라의 고령인구 수가 점점 늘어남에 따라 시니어 식품산업에 대한 관심이 높아지고 있다. 고령친화산업에 대한 연구는 "고령친화산업진흥법"이 제정된 2006년 이후 본격화되어 시니어 소비자, 의류, 금융 등 분야에서 연구되고 있으나, 시니어 식품산업에 대한 산업구조분석 연구는 미미한 실정이다. 본 연구에서는 미래 유망 성장 산업으로 기대되는 시니어 식품산업에 대해 마이클포터의 5 forces model을 적용하여 경쟁자를 파악하고, VRIO분석을 통해 내부자원을 분석하여 실질적인 시니어 식품산업의 경쟁력을 제고할 수 있는 전략을 도출하고자 한다. 이는 향후 관련 산업의 경제적 가치와 수요에 영향을 미치는 요인, 기업 내부 역량별 시장성 분석 등을 위한 기초 자료로 활용될 것이다.

• 한국수산과학회지
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• 제57권4호
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• pp.429-437
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• 2024

This study aimed to develop and commercialize abalone Haliotis discus hannai marinated in seasoned soy sauce (AM-S) for the elderly by adjusting its texture (hardness) and strengthening its nutritional components. The number of pounding cycles [X₁, 2-14 times] and heating time in a retort [X₂, 5-19 min] were selected as independent variables, and hardness (Y₁) and overall acceptance (Y₂) were selected as dependent variables. The optimal conditions for X₁ and X₂ were 12 pounding cycles and heating in a retort for 17 min, respectively. The hardness values 209.2×10³ N/m² for the third method and 259.1×10³ N/m² for the first method. The nutritional value was 13.1 g/100 g crude protein and vitamins A, D, and C were not detected. The mineral content was 33.2 mg/100 g calcium and 258.7 mg/100 g potassium. Organisms from the coliform group and Escherichia coli were not detected. Therefore, AM-S for the elderly was classified as a hardness- and nutrient-controlled product based on the standards and specifications of senior-friendly foods provided in the MFDS and classified as the first step of senior-friendly foods according to the standards and specifications of senior-friendly foods provided in the KS.

• 동아시아식생활학회지
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• 제27권2호
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• pp.124-136
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• 2017

This study was performed to investigate the perception and preferences regarding commercial universal design foods (UDF) made with different ingredients. A one-to-one interview was used for data collection and the survey was conducted on 41 elderly people (over age 65; males: 11, females: 30) attending senior welfare centers in Seoul. Twelve UDF samples were collected, which were widely sold in Japan. Majority of respondents prepared meals (53.7%) and ate alone (43.9%), respectively. The preferred cooking level of elderly food was "ready to eat (RTE)" (43.9%) or "ready to heat (RTH)" (43.9%) rather than fresh cut product. In most, the elderly had no problem with chewing-action (90.2%). Generally, food ingredients such as grain, meat, seafood and fruits showed higher preference than vegetable and nuts. Among 12 UDF samples, pumpkin gratin (4.17) and peach flavored jelly (4.27) showed higher preferences among tested samples on a 5-point facial hedonic scale. There were no significant differences in overall preferences of all samples by difficulty in terms of chewing and swallowing of respondents. Demi-glace sauce hamburger and pot sukiyaki were more preferred as age increased (p<0.05).

• Clinical Nutrition Research
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• 제13권3호
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• pp.156-164
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• 2024

The purpose of this study was to evaluate the nutritional adequacy of senior-friendly foods sold in Korea, focusing on protein and sodium. This study examined the nutritional content of 170 products with nutritional labels that were sold in online stores in Korea and categorized the products into 93 staple foods (cooked rice, porridge, and mousse) and 77 side-dish and snack foods (braized·steam·roast products, broth, sauces, and snacks). Then, the adequacy of the nutritional content of these foods, focusing on protein and sodium, was evaluated according to product type. The 93 staple products and 77 side-dish products had average serving sizes of 163.27 g and 127.92 g, prices of $3.25 and $2.72, and energy contents of 295.25 kcal and 141.95 kcal, respectively. For staple foods, the energy content was significantly greater in cooked rice, but the protein content and index of nutrition quality (INQ) were significantly greater in mousse. There were no significant differences in sodium content or contribution to adequate intake (AI) by product type, but the sodium INQ was significantly greater in the mousse and porridge. For side-dish foods and snack products, the protein content, contribution to the recommended intake, and INQ were all significantly greater for the braized·steam·roast products. Sauces and braized·steam·roast products were significantly higher in sodium content and contribution to the AI, while broth was significantly higher in sodium INQ. These findings can be used to guide proper product selection and nutritional management that considers the health characteristics of health-vulnerable and elderly people.

• 급식외식위생학회지
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• 제5권1호
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• pp.19-29
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• 2024

Medicinal cooked rice with Astragalus membranaceus extract and garlic was developed as a ready-to-eat product. The response surface methodology was used to examine the effect of garlic and Astragalus membranaceus extract addition on the color, texture, and sensory properties to optimize the product. The product was also analyzed for microbiological, sensory, and physical property changes during storage.As for the color, taste, and overall acceptability, the sensory scores increased with the increase of Astragalus membranaceus extracts (p<0.05). The sensory scores for the product ranged between 9.17~9.92 and foodborne microorganism such as Bacillus cereus, Salmonella, Staphylococcu aureus, and Eschericha coli were not detected after 13 storage days. Therefore, the possible shelf life was evaluated for up to13 days of storage. When considering health and convenience are important factors in the development of new food products, the medicinal and biological effects of garlic and Astragalus membranaceus could be useful for providing healthy diet options for senior consumers. The results of sensory and microbiological tests showed the potential for the commercialization of ready-to-eat cook-chill product as an alternative of cooked rice for Asian populations and Korean senior consumer market.

• 농촌계획
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• 제28권4호
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• pp.83-91
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• 2022

The goal of this study is to promote the spread of environmentally friendly agricultural products, which have been receiving a lot of attention lately, as a way to improve food safety and quality. As a result of the increased labor input, increased production costs, and an aging population, environmentally friendly agriculture is making it more difficult for farmers to expand their enterprises. In the meantime, consumers find it difficult to spread eco-friendly agricultural products due to their high expectations for safety and quality, as well as the desire to purchase products at a reasonable price. Previous studies have revealed differences in perceptions between eco-friendly agricultural producers and consumers. In light of this, this study divided consumers based on their characteristics (such as age, purchase history, health concerns, etc.), and different policies were proposed in order to increase purchasing factors for each group based on their characteristics. In order to gather information for this study, general citizens were asked about their perceptions of eco-friendly agricultural products, future purchase intentions and awareness, reliability, necessity, purpose, and information sources. A two-step clustering analysis was conducted using nominal and continuous variables simultaneously. The paper presents the three derived group differences (senior organic interest group, middle-aged organic interest group, and indifferent young organics) as well as group differences for the purchasing/non-purchasing factor analysis and policy improvement for each group. An eco-friendly agricultural product distribution proposal was made at the end of this article.

• Nutrition Research and Practice
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• 제18권2호
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• pp.223-238
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• 2024

BACKGROUND/OBJECTIVES: The purpose of this study was to establish a fruit-cooking method suitable for older adults with masticatory dysfunction. MATERIALS/METHODS: Five types of fruits were selected to make fruit jelly and puree: apple, sweet persimmon, mandarin, Korean melon, and watermelon. Recipes were selected based on the Korean Industrial Standard (KS) for senior-friendly foods (KS H 4897), which classifies foods into 3 levels (L1-L3) based on their hardness and viscosity. RESULTS: In South Korea, senior-friendly foods are classified into 3 stages based on their hardness. Stage 1 is for foods that are able to eat with teeth (hardness greater than 50,000 N and less than 500,000 N), Stage 2 is for foods that are able to eat with gums (hardness greater than 20,000 N and less than 50,000 N), and Stage 3 is for foods that are able to eat with the tongue (hardness less than 20,000 N). As a result of measuring the hardness by varying the shape of the fruit, it was found that nearly all fruits could be eaten fresh by chewing with the teeth (L1) but did not meet the KS for mastication using the gums (L2) or tongue (L3), so the cooking method was selected as fruit jelly and fruit puree. Only sweet persimmon, which had a hardness of 61,624-496,393 N, was not suitable for consumption in fresh fruit, unprocessed form. Based on their hardness measurements, fruit jellies (27,869 to 36,343 N) and fruit purees (315 to 1,156 N) met the L2 and L3 requirements, respectively. The viscosity results of all fruit purees met the L3 requirement. CONCLUSION: These results offer a simple cooking method to prepare texture-modified fruits suitable for safe consumption by older adults living with masticatory difficulties in general households and nursing facilities.

• 한국식생활문화학회지
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• 제27권2호
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• pp.142-156
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• 2012

This study examined the food culture of Koreans aged over 80-years-old living in the areas of Goorye and Gokseong. The research method was based on examination of individual cases through in-depth interviews. The total number of survey subjects was 38; males constituted 34 percent of the subjects while females constituted 66 percent of the subjects. Average age of male subjects was 85.3 years while average age of females was 84.8 years. The results were summarized in the following properties of the typical and traditional Korean table, which was the most common food life's property in the longevity area of was centered around rice, watery soup, vegetables, and fish. The first, as the supply step's property of food ingredients, various spices and ingredients such as piperitum, tumeric, ginger, garlic, chili pepper, and salted fish were used. Senior persons also supplied fresh vegetables at the kitchen garden, and they led a nature-friendly food life. The second, as the production of food and cooking of food step's property, there were multigrain rice and fermented foods such as soybean paste, kimchi, red pepper paste, salted fish, vegetables picked in soy sauce, etc. The recipe was cookery intermediated with water, soup, steamed vegetables, seasonings, etc., and it was characterized by a deep and rich taste due to the various spices and rich ingredients. The third, as the consumption of food step's property, senior persons regularly ate a balanced diet three times a day. They also had active personal relationships with their neighbors by sharing food, which increased their sense of belonging and improved their life satisfaction.

• 축산식품과학과 산업
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• 제9권1호
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• pp.58-66
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• 2020