• Monthly Korean Chicken
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• v.14 no.10
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• pp.43-55
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• 2008

최근 고유가에 따른 겨울철 난방비 인상 문제 등 계육산업 전반이 어려운 형편에 놓여있다. 이런 때 일수록 다양한 방법으로 닭고기 소비촉진 방안이 강구되어야 한다. 이와 관련해서 본지에서는 이색닭고기 요리를 찾아 소개함으로써 닭고기 소비를 촉진시키는데 도움을 주고자 한다. 그렇게 해서 찾아낸 것이 바로 패밀리 레스토랑의 닭고기 요리. 패밀리 레스토랑에서 보통 비프스테이크만 있는 것으로 알고 있는데 메뉴를 살펴보면 치킨, 샐러드, 스테이크 등 많은 닭고기 요리들이 있다. 현재 패밀리 레스토랑에서는 닭고기로 만든 다양한 아시아 요리와 화려한 퓨전 요리가 인기몰이 하고 있다. 더욱이 가격이 비쌀 것이라는 편견도 해소할 만큼 저렴한 메뉴도 등장했고, 가을철 새로운 맛을 찾는 사람들을 겨냥한 닭고기 요리를 맛볼 수 있어 가족과 친구, 연인과 함께하면 더욱 행복하다. 이제껏 맛보지 못한 새로운 닭고기 요리를 패밀리 레스토랑에서 먹으면서 어려운 농가들도 돕고 가을의 특별한 닭고기 맛도 느껴보자

• Proceedings of the Korean Society of Computer Information Conference
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• 2021.07a
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• pp.727-729
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• 2021

본 작품은 학생들의 캡스톤디자인 작품이다. 2019년 코로나 시대가 도래한 후, 사회 전반적으로 많은 변화가 일고 있는데, 특히 5인 이상 집합 금지 및 식당 영업시간 제한 조치 등으로 인하여 외식을 선호했던 가족이나 개인이 집콕하는 시간이 늘면서 홈쿡과 홈베이킹이 대세를 이루게 된 것이다. 본 아이디어는 스마트 기술이 가전에 적용되면서 요리에서도 스마트 기술이 필요하다는 생각에서 출발하였다. 기존의 레시피는 다양한 책과 동영상(유투브) 등으로 소개되기 때문에 요리 방법을 보면서 시간과 소스의 양을 정확히 지키기 어려웠다. 하지만 본 작품에서 소개된 스마트쿡은 자체에 타이머와 저울 기능을 부여함으로써, 요리에 필요한 타이머 기능과 미세 조절 가능한 레시피 소스를 과학적으로 요리할 수 있도록 설계되었다. 이러한 부가 기능을 가진 스마트쿡이 실제로 적용된다면 요리의 시간이 한층 더 재미있고 과학적이 될 것으로 판단된다.

• Monthly Korean Chicken
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• v.18 no.8
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• pp.106-109
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• 2012

농촌진흥청은 여름철 보양식으로 알려진 삼계탕의 수출확대 방안으로 미국, 일본, 중국 등 각 나라의 기호도를 고려한 삼계탕의 다양한 요리법을 신안산대 정재홍 교수팀과 공동으로 개발했다. 각 나라에서 선호하는 음식재료와 다양한 조리방법을 이용한 삼계탕 요리법에 대해 알아보자.

• Science of Emotion and Sensibility
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• v.11 no.1
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• pp.69-80
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• 2008

The scheme to approach emotional design developed in various way of research without defining criterion of emotional way. A aim of this research to derive a new way of approaching system and construct the process in emotional design. In first experiments, analyze meaning of important factors in cooking kits to construct the model of emotional approaching system by the analysis of quantification theory type 3. This shows that four emotional factors as shape, atmosphere, functional matter, information are deeply related with emotional thinking and design. Consequently, the way of emotional approaching in cooking kit have several conditions essentially as following these; 1.Is it have functional advantages to cook? 2. Is it good looking in shape? 3. Is it possible to make some of mood on cooking? 4. How much information of cook we get in? These conditions were classified in detail to establish emotional design system.

• Culinary science and hospitality research
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• v.20 no.2
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• pp.152-164
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• 2014

This research attempts to analyze the significant factors that affect the level of expectation and satisfaction of parents on cooking activities for their child(ren) by comparing the levels of their original expectation and satisfaction; based on the understanding of the educational values and effects of cooking activities for children. To conduct the empirical studies, 254 survey samples were collected from the parents who have had their child(ren) participate in cooking activities; in addition, the data was processed and analyzed by using various comparative statistical analysis; including t-test, IPA analysis, regression analysis, one-way ANOVA. And Duncan's multiple test was added to verify the outcome afterwards. As the result of the research, the expectation and satisfaction of parents who let their child(ren) participate in cooking activities were significantly different by such variables as 'improvement of linguistic expression,' 'development of understanding numbers and scientific concepts,' 'extension of capability to give his/her emotional expressions,' 'assistance in soothing his/her psychological stresses.' Besides, 'educational contents and methods' were revealed as another factor that influenced parents' satisfaction, and it is clarified that the level of satisfaction is significantly different according to the organizations offering activity programs.

• Korean journal of food and cookery science
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• v.11 no.1
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• pp.44-50
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• 1995

In order to investigate the mechanical and sensory characteristics of dried Lentinus edodes, raw Lentinus edodes, Pleurotus ostreatus and Agaricus bisporus by various cooking methods, texture measurements and sensory evaluation were performed. And the results were summarised as follows. Hardness, cohesiveness, springiness, gumminess and chewiness of those mushrooms, except the cohesiveness and springiness of Pleurotus ostreatus head, showed significant differences depending on the cooking methods. Microwave heating of mushrooms, in general, give high values in mechanical characteristics measurements. As a results of sensory evaluation, salt water blanching turned out to be the most preferred cooking method among blanching, steaming, microwave heating. The mushroom dishes were preferred by the panel in the order of Jungol, Hoi, Fritter, Saute and Jun.

• Culinary science and hospitality research
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• v.19 no.1
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• pp.189-203
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• 2013

The purpose of this study is to examine medicinal food consumption patterns focusing on the consumers living in Gyeongju area, and it attempts to provide database about developing medicinal food products as tourist attractions grounded on the results. For this study, the data was analyzed using SPSS WIN 20.0 for an empirical analysis. Moreover, the survey questions were sent out to 300 people, and total 256 copies of questionnaire were returned for the sample data. For the result that "It will have a significant impact on the selecting attributes of medicinal food according to gender," there was a meaningful difference between gender on the average cost. For the result that "It will have a significant impact on the selecting attributes of medicinal food according to marital status," there was a significant difference between married and single for comparing tastes. For the result that "It will have a significant impact on the selecting attributes of medicinal food according to age," there was a meaningful difference on the degree of awareness, comparing tastes, and comparing health. For the result that "It will have a significant impact on the selecting attributes of medicinal food according to occupation and education," there was a meaningful difference on the degree of awareness. Based on the results of this study, medicinal restaurants should offer various menu items and services to prepare methods to remind consumers of their professionalism in order to enhance competitive power of medicinal food.

• Culinary science and hospitality research
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• v.16 no.2
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• pp.351-366
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• 2010

This study was conducted to develop a cookbook for children as a nutritional education material considering the dietary behaviors of elementary school students. Dietary behaviors were surveyed in 5th and 6th grade students(male 45, female 45) in Gangwon-do. 48.9% of the children ate breakfast every day, and 67.8% ate Korean food such as cooked rice, soup, and side dishes for breakfast. The reason for skipping the breakfast was 'have no time'. 42.2% of the children answered 'cook the foods that they want to eat' about the question how to eat when they are alone at home. 52.2% of the children ate snacks 1~2 times a day, and such snacks included fruits(46.6%), ice cream(22.2%), bread or cookies(21.1%), and instant foods(11.1%). Children preferred meats to vegetables and preferred Bokeum(27.8%), Twigim(25.6%), Guk Jjigae(21.1%) to other cooking methods. 96.7% of the children have cooked at least 1 time. 64.4% of the children have cooked because they 'just want to cook.' The kinds of the foods that they have cooked were Ramen(68.8%), fried eggs(53.3%), Bokeumbap(37.8%), and sandwiches(18.9%). Considering these results, cookbooks were categorized by 'cook by myself', 'cook snacks speedily', and 'show off my cooking skills' with 5~6 dishes in each. They have pictures of a cooking process about all dishes and provide information on the contents of protein, fat, calcium, sodium as well as energy, the method to plan balanced diet by using the food pyramid and the portion size for children. This cookbook gives basic knowledge about cooking such as measuring, sanitation, and the separation of food garbage. I expect that the cookbook can be used as a nutritional education material to improve the dietary behaviors of children.

• Culinary science and hospitality research
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• v.19 no.5
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• pp.225-233
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• 2013

This study did a sample survey of five wine sellers located in Seoul to analyze wine purchasers' selection attributes based on the taste of food. Total 180 copies of questionnaire were used. The frequency analysis, t-test, and ANOVA were performed using statistics package programs, and the results are as below. The verification result of the taste by the gender of wine purchaser was meaningful in factors such as the taste of overall harmony, taste of food, and taste of 4 flavors. The verification result of the taste by the educational background of wine purchaser was meaningful with the taste of overall harmony, taste of food, and taste by recipe. The verification result of the taste by the income of wine purchaser turned out to be meaningful with the taste of overall harmony, taste of 4 flavors, and taste by recipe. The verification result of the taste by the eating and drinking frequencies of wine purchaser turned out to be meaningful with the taste of overall harmony, taste of 4 flavors, and taste by recipe.

• Journal of Digital Convergence
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• v.12 no.1
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• pp.511-518
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• 2014

The purpose of this study is to produce and distribute a smart device based educational application for culinary practice. This study was performed from Jul. 1 to Dec. 30, 2012. The design of the application is composed of the theoretical contents, making methods, practice video and evaluation questions of Western cuisine among the contents of the culinary practice education. In addition, the notice and Q&A were added for the interaction between teachers and learners. For this study, 31 main dishes' pictures, 155 pictures for making processes by menu, 31 recipes, 31 cooking tips, 372 evaluation questions and 31 cooking videos about 31 menus were produced. The contents produced as above were directly inserted at 'http://kongju-fn.dslink.co.kr/super/index.html' to produce the application. This application can be found through searching with the word of 'yoribaksa'. This study can be considered to be significant in that this application was produced in the situation of the absence of any other previous applications for culinary practice education.