• Culinary science and hospitality research
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• v.13 no.2
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• pp.59-68
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• 2007

This research was to investigate the consumers' perception and purchase behavior of Korean rice cake as a meal. The rate of consumers who had eaten rice cake as a meal was 64.7% and that of those who had not was 35.3%.. For breakfast, 49.83% of them ate rice cake and for lunch 21.2% of them did. Reasons for eating rice cake for meal were investigated on 'easy to eat(63.21%), 'the others(13.0%)', 'good taste (12.3%)' and 'healthy food(10.8%)'. Reasons for not eating rice cake for meal were researched on 'snack(40.09%), 'difficult storage(21.9%)' and 'expensive(9.7%)'. After purchasing or making rice cake, 45.4% of consumers ate immediately and 30.9% of them ate within $1{\sim}2\;days$. In thawing methods of frozen rice cake as a meal, 51.3% of consumers used a microwave. Kinds of beverage with which rice cake was eaten were water(35.3%), coffee(14.9%), milk(13.8%) and Kimchi(dongchimi, 13.8%). The complementary points for purchase of rice cake as a meal were 'Small package(23.2%)', 'Good preference'(20.5%), 'Healthy food(15.0%)', 'Affordable price(12.7%)' and 'Low calorie(9.5%). Kinds of rice cake as a meal were Injeolmi(16.0%), Backsulgi(15.4%), Yaksik(9.3%) and Galaetteok(9.0%).

• Journal of the East Asian Society of Dietary Life
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• v.14 no.6
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• pp.551-560
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• 2004

The purpose of this study was to investigate the consumption patterns of the Korean traditional rice cakes by general public. Self-administered questionnaires were collected from 511 residents in the Metropolitan area. Data were analysed by t-test, ANOVA and Chi-square. The result of the study can be summarized as follows: Generally, the rice cake was recognized as a 'good food' in all age groups. The reasons why they prefer the rice cakes were 'It tastes good' and 'It has been eaten from the past.' The time when they use the rice cake was mostly the holidays and events(or festivities). The female had more experiences than the male in making it. Songpyeon took the first place for them to have experiences to make. The consumption frequencies of rice cake were the more in females than in males. The higher the age, the more frequently they consumed. Injeolmi was the one which was purchased the most frequently. The place that they usually buy from was the rice cake shop around their house. The most important factor considering when they buy it was the taste. The reason why the frequency the rice cakes made for their direct consumption at home is gradually decreasing was "It is troublesome to make", and "It is complicated to make.

• Culinary science and hospitality research
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• v.14 no.1
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• pp.170-180
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• 2008

This study was performed to find out the quality characteristics of Noodles by addition of red ginseng powder(0, 2, 4, 6, 8%). The quality characteristics of the sample were estimated in terms of general com-position, color difference, cookery characteristics(water absorption, volume of cooked noodles, turbidity), texture profile analysis and sensory evaluation. The protein, lipid, ash, Na and water binding capacity did not show significant difference in any of the groups. In red ginseng powder added groups, moisture contents, a and b values significantly increased but L value considerably decreased(p<0.05). The weight, volume, water absorption of the cooked noodles and turbidity of 8% of red ginseng powder added group were significantly higher than the control group(p<0.05). In texture profile analysis, adhesiveness, gumminess, hardness and springiness significantly decreased(p<0.05) with more red ginseng powder added. Chewiness and cohesiveness significantly(p<0.05) increased with the 4, 6, 8% of red ginseng powder added. In sensory evaluation, surface color was very good in the 8% red ginseng powder added group while taste and flavor of red ginseng were very good except the 8% red ginseng powder added group(p<0.05). Appearance and overall quality were highest in the 4% red ginseng powder added group(p<0.05). Therefore, noodles containing 4% red ginseng powder were most preferable.

• Journal of the Korean Society of Food Culture
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• v.21 no.1
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• pp.8-16
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• 2006

This study was performed by questionnaire to investigate the preference and intake frequency of Korean traditional commercial beverages. The subjects were consisted of 320 participants in Daegu and Kyungpook area. 'Chain market' scored 49.4% as purchasing place of traditional beverages. 'Tea bag' scored 31.6% as the favorite package of traditional beverages. On the reasons of drinking traditional beverage 'good for health' scored the highest with 31.3% respondents, followed by 'good smell' with 14.4%. Coffee and traditional tea were the choice of beverage after having a rich meal and on occasion of entertaining guests. The favorite foods in ordinary days were 'tea', 'alcohol', 'ice cream', 'nuts' and 'cookie'. More than thirty percent of the respondents, both male and female, raised the need of improvement in taste of traditional beverage. In the intake frequency, Korea traditional beverages obtained 1.80 points as a whole. 'Green tea' scored highest(3.40points) while 'mulberry-leaf tea' received the lowest score of 1.31 points. The preferred Korean traditional drinks were 'greed tea', 'shick hae', 'citron tea', 'misitgaru', 'maesil tea', 'rice tea' in the order. On the other hand, the preference for 'mulberry-leaf tea', 'boxthom tea', 'ginger tea', 'chrysanthemum tea' and 'omija tea' was very low. The people who are on twenties preferred 'shick hae', 'honey tea', 'citron tea', 'black tea' and 'misitgaru' more than the other generation.

• Journal of dental hygiene science
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• v.7 no.3
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• pp.161-166
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• 2007

Relationship of Dental Health Assessment to the Number of Existing Permanent Tooth in Senior Citizens visited a dental hospital or clinic from Some Regions. The purpose of this study was to examine the relationship of the dental health assessment of elderly people who were at the age of 65 and up to the number of existing permanent tooth in an effort to lay the groundwork for pinpointing problems with their oral status and developing programs geared toward improving their dental health and quality of life. The findings of the study were as follows: 1. Regarding self-perceived dental health, the largest group of the senior citizens that accounted for 57.9 percent didn't find themselves to be in good dental health. The second largest group that represented 32.5 percent thought their dental health was at an ordinary level, and the third greatest number of them that stood at 9.5 percent considered themselves to be in good dental health. Their self-perceived dental health status was statistically significantly different according to education and monthly income, and whether they had a job or not made a statistically significant difference to that as well(p < .01, p < .001). 2. In terms of taste appreciation, 58.7 percent, the largest group, didn't appreciate one or two kinds of taste, and their taste appreciation was statistically significantly different according to education and monthly income(p < .05, p < .01). 3. As for chewing ability, 20.6 percent were able to chew well. In regard to digestion, 69.0 percent had an ordinary level of digestive power. 4. Concerning the number of existing permanent tooth, 38.9 percent, the greatest percentage, had ten or less permanent teeth. By education, the possession of 21or more permanent teeth(40.0%) was most common among those who received high-school or higher education. The greatest group of the senior citizens with a job had 11 to 20 permanent teeth(41.7%), and the largest number of the elderly people whose monthly income was 500 thousand won or more were in possession of 11 to 20 permanent teeth(41.7%). The number of existing permanent tooth statistically significantly differed with their general characteristics(p < .01). 5. As to connections between dental health and the number of existing permanent tooth, 21 permanent teeth or more were owned by those who were in good dental health, who appreciated different tastes and whose chewing ability was good. So there was a statistically significant relationship between the two.

• Journal of the Korean Society of Industry Convergence
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• v.20 no.5
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• pp.411-417
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• 2017

In this study, Sunroot was used as material in the fermentation process. Sunroot are widely distributed in Korea, The main component is composed of inulin. Fermented vinegar stimulates digestion in the body, as well as to relieve stress is a cause of increasing the neurotransmitter-Serotonin of the body. Therefore, we conducted fermentation studies using sunroot. This research conducted seven days, and the pH and brix value analysis was done every 12 hours during fermentation process. The experimental results show that the fermentation product under blender treatment is better than cutting treatment and without cutting treatment. Initial brix 25% is the best treatment for fermentation because produce fermentation product with a good taste and aroma than other treatment.

• The Korean Journal of Food And Nutrition
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• v.14 no.4
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• pp.311-316
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• 2001

This study was designed to investigate the effective ratio of healthy bread wish green tea powder. The weight. volume, and colon difference of bread with various contents of green tea powder were measured. And the picture of bread and the panel test were taken. To avoid the decrease of volume, the experiment was taken with active gluten. The weight to bread was increased and the volume was decreased significantly according to increase of green tea powder ratio. But, the volume of the group with active gluten(3%+ and 4%+) was higher than that of the group with green tea powder 2%. That is which the correction of the volute was taken by active gluten in green tea powder bread. In the result of panel test and volume measurement. addition of 3% green tea powder was appropriate, and the addition of active gluten corrected the decrease of volume. Therefore. using the green tea powder, the diversity of bread by functionality, nutritional composition. taste, color. flavor of green tea powder can be developed. This result will support the background the development of green tea bread of good quality.

• Korean Journal of Oriental Medicine
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• v.14 no.1
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• pp.33-40
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• 2008

Revising 11 historical topography of Jecheon city we could notice that this territory was traditionally producing high quality medicinal plants. This view is supported as it was tributed to the King. Production of medicinal plants continue these days, Jecheon being one of the largest production of medicinal plants in Korea. Abundant production of diverse medicinal plants of high quality seems to be linked with the soil, climate and environmental characteristics unique of Jecheon. Therefore we propose to develop new type of herbal medicin drugs like Gobang(膏方) which could distinguish from other places. Gobang matchs well to the requirement of current days being convenient to carry and of good taste. Also is appropriate to treat chronic diseases. Its primordial abundant herbal medicines of high quality for the development of Gobang where Jecheon can provide.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2003.10b
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• pp.33-33
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• 2003

Most of leaf teas, except flower tea, were considered as good materials with basic conditions for tea manufacture because water content was below 6 %, Crude protein was the greatest component in roasted young leaf tea, crude fats in roasted mature leaf tea and ashes in fermented young leaf tea. Caffein were present as the highest amount(5.18%) in steamed mature leaf tea, showing less amount than greenp teas. Catechin were contained as the highest amount in all kinds of teas, especially fermented young leaf tea. was the highest(9.57%). Tannin, which highly related with tea quality including astringent taste, color and perfume, were present as the highest amount in fermented young leaf tea.(중략)

• Culinary science and hospitality research
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• v.7 no.3
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• pp.241-262
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• 2001

The purpose of This study is focused on the directions to improve the performance evaluation of cooks working in the primary school by searching for present job satisfaction and job description. Most of the employees' are women-cook and there were no man-cook in school feeding. This fact indicates that the foods which serving by school are not properly developed for the direction of taste and menu variations in the future. Most of married housewives were dissatisfied with long working hours, short break-time, dirty toilet, and other working conditions. And they were also complained of limited job performance in spite of their capacity and knowhow. In order to solve above-mentioned problems, School feeding is, needless to say, very important meal-program for the children and nations, therefore, The authorities concerned give much attention to solve their needs gradually. A real custom that help employees will conducted for the satisfaction of students, If so, really good quality of food service to younger students will be realized.