• 한국식생활문화학회지
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• 제22권6호
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• pp.801-807
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• 2007

The objectives of this study were to develop Korean dishes acceptable for quick-service Korean food restaurant franchising operations in the U.S. and to test consumer preferences of 6 Korean dishes developed. One hundred American consumers evaluated beef(Bulgogi), pork(Jeyuk-bokkeum), chicken(Dagkalbi), noodles with seasoned vegetables(Japchae), braised tofu(Dubujorim), and stir-fried kimchi (Kimchi-bokkeum). Consumer preferences for color and aroma of the three dishes(Bulgogi, Jeyuk-bokkeum and Dagkalbi) were not different with most indicating they liked these attributes. Bulgogi was preferred over Dagkalbi and Jeyuk-bokkeum was least acceptable. Consumers rated the flavor of the Bulgogi from a little too mild to just right while both the Dagkalbi and Jeyuk-bokkeum were rated from just right to too strong. Overall acceptance was inversely related to spiciness. Bulgogi and Dagkalbi were ranked significantly higher than Jeyuk-bokkeum with Bulgogi receiving a slightly higher score. Overall acceptance was higher for the Japchae than the Kimchi-bokkeum. Dubujorim was intermediate and not preferred or disliked more than either of the others. Consumers rated the flavor of the Japchae and the Dubujorim higher than the Kimchi-bokkeum, indicating that the flavor of the Kimchi-bokkeum was too strong. Almost half indicated both the Dubujorim and Kimchi-bokkeum were slightly or much too hot. The Japchae and the Dubujorim were ranked equally high and significantly higher than the Kimchi-bokkeum. We suggest that control of spiciness is a main factor to develop Korean dishes acceptable for quick-service Korean food restaurant franchising operations in the U.S.

• 한국식품영양학회지
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• 제30권3호
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• pp.405-412
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• 2017

본 연구에서는 6개의 지역(강원도, 경기도, 경상도, 서울, 전라도, 충청도)에서 채취한 외식식품 59종에 함유된 총 식이섬유 함량을 조사하였다. 총 식이섬유 함량은 AOAC 991.43 분석법이 적용된 식이섬유 자동 분석기를 이용하여 분석하였다. 총 14종의 무침류 중에서 깻잎나물(4.33~6.24 g/100 g), 고구마줄기나물(3.16~5.07 g/100 g) 및 달래나물(3.70~4.99 g/100 g)이 다른 무침류에 비하여 높은 총 식이섬유 함량을 나타내었으며, 동일 무침류에서 지역간에 따른 차이는 나타나지 않았다(p>0.05). 그리고 13종의 볶음류 중에서 표고버섯볶음(4.77~6.66 g/100 g), 미역줄기볶음(4.16~7.47 g/100 g) 및 느타리버섯볶음(5.04~7.01 g/100 g)이 다른 볶음류에 비하여 높은 총 식이섬유를 나타내었는데, 표고버섯볶음과 미역줄기볶음이 지역간 차이를 나타내었다(p<0.05). 표고버섯볶음은 경상도에서 가장 낮은 함량을 나타내었고, 미역줄기볶음은 강원도에서 가장 높은 함량을 나타내었으며, 다른 볶음류에서는 지역간 유의적인 차이를 나타내지 않았다(p>0.05). 국(탕)류에서는 시금치된장국(1.34~2.21 g/100 g), 닭고기육개장국(1.61~2.45 g/100 g), 오리탕(1.25~2.80 g/100 g) 및 조기매운탕(1.70~2.27 g/100 g)이 다른 국(탕)류에 비해 높은 총 식이섬유 함량을 나타내었으며, 미소된장국을 제외한 지역간 유의적인 함량 차이를 나타내지 않았다(p>0.05). 따라서 본 연구에서는 위의 분석 결과를 토대로 소비자들에게 외식식품 중 총 식이섬유 함량 관련 정보를 제공함과 동시에 국가식품영양성분 database의 기초자료 구축을 위한 자료를 제공하였다고 생각된다.

• Journal of Nutrition and Health
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• 제54권2호
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• pp.211-223
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• 2021

본 연구는 한국인이 주로 상용하는 수산물을 이용한 다소비 메뉴 39종을 선정하고, 이를 기준 레시피로 조리한 후 이들에 대한 비타민 B₉ (엽산)과 B₁₂ (코발라민류) 함량을 분석하였다. 국가식품영양성분 데이터베이스 자료로 활용하기 위한 데이터의 신뢰도 확보를 위해 비타민 B₉(trienzyme-L. casei법)과 B₁₂ (immunoaffinity-HPLC/PDA) 분석법의 유효성을 검증하였으며 분석품질관리를 수행하였다. 각 성분 분석법의 정확성, 정밀성, 특이성, 상관성, 검출한계 및 정량 한계를 분석한결과 모두 AOAC 가이드라인 수용 기준에 충족되는 결과를 얻었으며, 분석품질관리도표를 전 분석 기간 동안 작성하여 확보된 분석 데이터의 신뢰도를 확보하였다. 상용 수산물 메뉴의 비타민 B₉과 B₁₂ 함량을 분석한 결과 각각 1.83-523.08 ㎍/100 g과 0.11-38.30 ㎍/100 g의 범위로 사용된 재료와 조리법의 특성에 따라 다양하게 나타났다. 비타민 B₉ 함량은 구이류의 김구이 (523.08 ㎍/100 g)가 가장 높은 함량을 보였으며, 볶음류에서 건새우볶음 (128.34 ㎍/100 g)과 잔멸치볶음 (121.53 ㎍/100 g)이 높은 함량을 나타내었다. 비타민 B₁₂함량은 찜·조림류의 꼬막찜 (38.30 ㎍/100 g)이 가장 높은 함량을 보였으며, 구이류의 김구이 (29.79 ㎍/100 g)와 볶음류의 멸치마늘종볶음 (18.99 ㎍/100 g)으로 높은 함량을 나타내었다. 유사 재료의 조리법에 따른 비타민 B₉과 B₁₂ 함량을 비교하면 비타민 B₉의 경우 물 사용량이 많은 국·탕·찌개류는 다른 시료군 (볶음, 찜, 조림, 구이, 튀김 및 무침)에 비하여 비교적 낮은 함량을 나타내어 수산물과 다양한 채소류를 함께 볶는 볶음 메뉴가 비타민 B₉ 섭취에 도움을 줄 것으로 보인다. 비타민 B₁₂의 경우 식물성 식품에는 발견되지 않고 주로 동물성 식품에만 존재하는데 본 연구 결과 김 및 미역과 같은 해조류 메뉴는 채식주의자들에게 비타민 B₁₂의 좋은 급원메뉴가 될 수 있을 것으로 보여진다. 본 연구는 분석법 검증 및 품질관리를 통하여 분석 신뢰도를 확보하였으며 이와 함께 제공된 한국 상용수산물 메뉴의 비타민 B₉과 B₁₂ 함량데이터는 한국인의 보건영양 정책 수립을 위한 국가식품영양성분 데이터베이스 자료로 활용될 수 있을 것으로 사료된다.

• 한국식생활문화학회지
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• 제23권1호
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• pp.90-96
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• 2008

본 연구에서는 한식의 해외 현지화를 목표로 take-out형 franchise system 개발을 위한 기초자료를 얻기 위하여 한국적인 특성을 나타내면서 미국인들에게 선호도가 높았던 4 개의 품목을 선정하여 한국식단의 영양적인 우수성을 확인 하고자 실시하였다. 실험기간은 총 9주로서 전반기 5주(실험 1期)는 모두 고지방식을 급여하였고, 후반기 4주(실험 2 期)는 동결건조된 한식(제육볶음, 김치볶음, 두부조림, 나물 무침)을 첨가한 실험식이를 급여하였다. 대조군은 실험 전 기간 동안 고지방식만 급여하였다. 실험종료시 체중은 실험 군간에 유의적인 차이가 없었고, 실험기간 동안 일당 증체 량과 식이효율도 차이가 없었다. 장기무게는 대조군(A)이 한식식이군(B~E)에 비해 낮은 경향이었다. 체지방의 축적 지표로서 내장지방량(RFP, EFP)은 대조군(A)보다 김치볶음군(C)과 두부조림군(D)이 20% 감소하였다. 고지방식을 급여한 후 한식첨가식이를 4주 동안 급여후 혈청 지질 중 TC농도는 나물무침군이 94.13 mg/dL로 실험군중 통계적 으로 유의하게 낮았다(p<0.05). TG농도는 실험군간에 통계 적인 차이가 없었다. 고밀도지단백-콜레스테롤(HDLC) 농 도는 제육볶음군(20.38 mg/dL)이 두부조림군(17.25 mg/ dL) 보다 유의하게 높았고(p<0.05), 김치볶음군과 나물무침군은 차이가 없었다. 저밀도지단백-콜레스테롤(LDLC) 농도는 두부조림군이 가장 높았던 반면 나물무침군이 통계적으로 가장 낮았다(p<0.05). 이상의 결과에서 김치볶음과 두부조림 및 나물무침은 한국적인 특성과 건강기능성을 갖는 한식품목으로서 향후 이들 품목과 제육볶음을 적정하게 응용하여 미국인의 입맛에 맞는 take-out형 음식이 개발된다면 미국인들에게 한식의 영양적인 우수성과 인지도를 높여 널리 보급할 수 있을 것으로 기대된다.

• 한국식생활문화학회지
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• 제25권3호
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• pp.241-250
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• 2010

This study was conducted to improve the kimchi intake for high school students of various kimchi sub-ingredients and foods using kimchi. The students believed that kimchi is good for health. The overall satisfaction, baechu quality and the taste and degree of fermentation of kimchi was high, but there was a low preference for offered kimchi kinds, kimchi subingredient, foods using kimchi. The types of kimchi preferred and often offered in school meals were baechu-kimchi and kkakdugi. The common kimchi sub-ingredients were radish and welsh onion in vegetables, squid and oyster in sea foods, saeu-jeot and myeolchi-jeot in salted fish, and pear and apple in fruits. The preference for kimchi sub-ingredients were high for sesame leaf and yeolmu in vegetables, saeu-sal and squid in sea foods, saeu-jeot and nakji-jeot in salted fish, and pear and apple in fruits. The foods using kimchi preferred and often offered with school meals were kimchi-jjigae, bokkeumkimchi, kimchi soup, kimchi-bokkeum-bap, and kimchi-jeon. The kimchi sub-ingredient for which students had the greatest preference was meats. Among the foods using kimchi with meats, the most preferred were kimchi-pyeonyuk bossam, doejigogi kimchi duruchigi, and kimchi galbi-jjim. Among the foods using kimchi with noodles, the most preferred were kimchi- bibimmyeon, kimchi -naengmyeon, and kimchi-cheese spaghetti. Among the foods using kimchi with vegetables, the most preferred were kimchi-pa-jeon, kimchi- deopbap and kimchi- goguma gui. Of the foods using kimchi with processed foods, the most preferred were kimchi-mandu, kimchi-bacon jumeok-bap and kimchi- cheese omelet. Among the foods using kimchi containing sea food, kimchi-haemul bokkeum-bap, kimchi-hoe-deopbap, and kimchi-saeu-jjim were most preferred. Overall, these results suggest that various kimchi sub-ingredients and foods using kimchi should be improved for kimchi intake of school meals.

• 동아시아식생활학회지
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• 제18권4호
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• pp.415-427
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• 2008

The present study was conducted to survey the daily and speciality meals consumed by middle-aged residents of Gang-hwa. The data were analyzed by determining the frequencies at which daily and specialty meals were consumed with respect to the quantitative and qualitative data. The subjects mainly consumed Japgok-bap 28.6%, kong-bap 25.0%, ssal-bap 20.5%. The daily meals consumed included juk, 3 kinds; guksu 11 kinds; mandu, 2 kinds; tang and malgeon-guk, 37 kinds; doenjang-guk, 10 kinds; goum-guk, 13 kinds: naeng-buk, 4 kinds; jjigae, 23 kinds; jjim, 12 kinds; gui, 29 kinds; jeon 22 kinds; jijim, 3 kinds; namul, 33 kinds; saengchae, 6 kinds; japchae, 1 kind; jorim, 29 kinds; sun, 1 kind; bokkeum, 7 kinds; hoe, 2 kinds; ssam, 4 kinds; muchim, 5 kinds; jaban, 1 kind; jokpyun pyunyuk, 1 kind; bugak, 14 kinds; twigim, 1 kind; and muk, 4 kinds. The subjects prepared jangachi(272, 81%), jeot-gal (143, 42.6%), dried food (75, 24.4%), storage food (116, 36.1%), liquor (54, 16.1%), and tteok(162,48.2%) in their homes. There were 62 kinds of speciality food and 75 kinds of food inherited foods from the subject's mother or passed down from the husband's mother to daughter or daughter-in-law in Ganghwa. Therefore, we need to preserve and develop our traditional foods and our traditional cooking methods far our future generations.

• 한국식생활문화학회지
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• 제32권3호
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• pp.204-214
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• 2017

This study aimed to investigate the perception and preferences related to Korean food of university students in Yanbian, China. Self-administered questionnaires were collected from 306 (124 males and 182 females) students. The preferences for Chinese food (44.7%) and a combination of Korean (32.0%) and Chosun food (12.4%) were similar, and Korean food was more preferred than traditional Chosun food. The main reason for preferences for Korean food was taste. The perception of Korean hot spices and kimchi smell was not good, whereas positive perceptions where held for foods made with jang, new Korean food experience and healthiness of Korean food. Awareness of Korean food was in the order of bibimbap, kimchi-bokkeum-bap, gimbap, baechi-kimchi and ttoe-bbokki. Preference order was bulgogi, so-galbi, jang-jorim, dak-galbi and dewaeji-galbil. Meat foods and Korean traditional foods were relatively high, whereas kimchi, ttoe-bbokki and bibimbap were relatively low in terms of preference. More female than male students preferred Korean food, and the perception of new food experience and healthiness of Korean food were positive. Moreover, both awareness and preference related to Korean food were significantly higher in female than male students. These results can be used as a foundation to prepare a localization strategy of Korean food to China.

• 한국식품영양학회지
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• 제19권2호
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• pp.234-241
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• 2006

The purpose of this study was to provide basic information about the usage frequency of foods and menu items that may have microbiological hazards in elementary school foodservice operations in order to prepare a sanitation management manual for the foodservice production process. Menus from 200 elementary school foodservice operations from June 2004 were analyzed. An analysis of the foodservice production process of the menu revealed that the following processes were used: heat process(63.9%), non-heating process(28.1%), and after-heating process(8.0%). The cooking methods used for side dishes were: Stir-frying(19.9%), Saenchae(15.6%), Jorim(15,1%), Sukchae(13.1%), Frying(11.3%) and so on. Overall, 85 menu items known to include microbiological hazards were offered a total of 3,537 times; they were Doegi-bulgogi(7.0%), Bibim-bap(5.2%), Oi-saengchae(4.6%), Kongnamul-muchim(4.2%), Ddeok-bokkeum(4.0%), Japchae(3.7%), and so on. To serve safe and hygienic foods, menus including microbiological hazards should be planned very carefully. Furthermore, if a menu is high in microbiological hazards and frequency, the manuals of sanitation management should be applied more thoroughly.

• 한국축산식품학회지
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• 제32권6호
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• pp.769-775
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• 2012

This study was conducted to survey the preference and consumption patterns of foreign residents who live in Seoul and Gyeonggi province about Korean pork dishes. The results of the survey showed that respondents took pork dishes below 2 times a week on average and they replied the best pork dishes were Bulgogi and Samgyeopsal. In the result of survey for the respondents only who have experienced Korean traditional pork dishes to evaluate about appearance, flavor, taste, texture and palatability, Samgyeopsal and Bulgogi showed higher score than other dishes as much as 4.02-4.21 and 3.90-4.26 each, while Sundae had lowest result in the every evaluation survey item as low as 2.79-3.04. The inquiry on the expected popularity for the foreign consumers to evaluate Korean traditional pork dishes with 5 scales resulted that Bulgogi, Galbi gui, Samgyeopsal showed higher popularity score than other dishes but Sundae was lowest in the list. The results of investigate of improvement for these dishes are as followed: too hot for Jeyuk bokkeum, poor taste, appearance, flavor, texture for Jokbal and Sundae, too sweet for Bulgogi, poor appearance, texture for Bossam, Pyeonyuk and Samgyeopsal.

• 동아시아식생활학회지
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• 제15권1호
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• pp.11-19
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• 2005

This study was conducted to provide data on awareness and use of traditional foods, suggesting the desirable ways to succeed and develop traditional foods, and the possible direction of policies and applications for food industry. The study also aimed to figure out awareness of traditional food and dietary life behaviors of married women in order to offer or draw attention to new information for better healthy life styles. Five hundred and ten married women in parts of Seoul and Kyongki area were surveyed to figure out their awareness and use of traditional foods including some of fermented foods, such as Kimchi, Doenjang(soybean paste), and Gochujang(hot pepper paste). The results were summarized as follows. First the overall satisfaction degree with traditional foods reached as high as 74.4%. They preferred traditional foods because they are healthy(38.8%), seasonally celebrated(29.9%), and well known for a variety of fermented foods(28%). Second, Kimchi, Doenjang and Gochujang, home-made or factory manufactured in an old-fashioned way, were preferred. Third, the most frequently cooked traditional foods were Kimchi Chigae and Doenjang Chigae. The most preferred cooking methods using Gochujang were Jorim(stewing) and Bokkeum(roasting). These results showed that Kimchi, Doenjang, and Gochujang were still used in cooking by married women in parts of Seoul and kyongki area, which says those are still the traditional foods most of women think as important and essential. The producers of traditional foods have to consider the safety and improvement of taste and quality of ingredients in addition to the convenience in cooking, More researches should be conducted to enhance these aspects and to develop functional foods to satisfy various needs of consumers and to improve their health.