• 한국식생활문화학회지
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• 제18권4호
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• pp.346-355
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• 2003

The purpose of this study was designed to analyze the food preference and behavior on food away from home between Korean, Japanese and Chinese. The sample was selected each 200 people who were waiting departure in duty free zone, Incheon International Airport. The survey was developed by researcher and it consist of four parts that demographic characteristic, preference food material, preference cooking method and behavior on food away from home. As a result of the study, korean preferred soup, pork and raw vegetable and dine out with their family. Japanese preferred soup, beef, salad and dine out by themselves. Chinese preferred meat, fish, sauteed vegetable, and dine out with their family. When they were dine-out, Korean frequently ate Korean food, Fast food, Japanese food and Chinese, however Japanese frequently ate Japanese food, Chinese food and Italian food. Chinese frequently ate Chinese food and Fast food. Korean were sensitive of food price, but Japanese were sensitive of food taste and Chinese were sensitive of new experience and taste.

• 문화기술의 융합
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• 제7권1호
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• pp.272-283
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• 2021

연구의 목적은 농촌관광 내재적동기와 음식선호의 관련성을 살펴봄으로써 농촌관광 음식상품의 방향을 제안하는 것이다. 분석을 통해 농촌관광 내재적동기는 '여가지향', '가족지향', '관계지향', '건강지향', 음식선호는 '요리건강성', '재료기능성', '지역자원성', '소비체험성' 요인이 추출되었다. 상관관계 분석결과 '여가·건강지향'은 요리건강성, '건강·관계지향'은 재료기능성, '여가·가족·관계지향'은 지역자원성, 관계지향은 소비체험성과 유의미한 관계가 있는 것으로 조사되었다. 그러므로 휴식과 힐링, 건강을 원하는 관광객에게는 건강한 요리를 제공하고, 가족 등과 여가 시간을 희망하는 관광객은 향토요리나 특산물요리를 제공하며, 사람과의 관계를 원하는 관광객은 기능성식품이나 한방약초 요리가 권장된다. 관광객 요구에 맞는 농촌관광 음식상품은 관광객의 만족도를 높임으로써 재방문을 유도하여 농촌관광의 확대를 통해 농촌 지역 경제 활성화를 가져올 것이다.

• 식품보건융합연구
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• 제8권4호
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• pp.11-21
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• 2022

Spirulina is known to be more useful abroad than in Korea because it contains more protein than Chlorella, the same microalgae. In the past, sources of animal protein were diverse, but since it takes a long time to receive protein along with environmental pollution, we thought that spirulina could attract attention as a new protein source. In this study, application cases were analyzed in foods in the fields of acorn cake, tofu, dumpling skin, fish cake, white bread, pound cake, salad dressing, and yogurt and so on. As a result of centrally analyzing antioxidant and sensory evaluation, it was confirmed that the results were effective enough to develop products in tofu, dumpling skin, fish cake, and pound cake. It is thought that development of food in other fields will be possible if an additive amount that can match the consumer's preference is found by supplementing the mixing ratio. If it is used as a main raw material for existing food rather than as a raw material for health functional food, consumer preference can increase and quality can be further improved, and it can be suggested as a good alternative for an aging society.

• 한국유기농업학회지
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• 제13권4호
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• pp.375-388
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• 2005

The objectives of this study were to analysis willingness to pay (WTP) for environmental-friendly agri-product (EFAP) food service of child-care centers. To analysis preference about EFAP and WTP, parent' survey were conducted residing in Asan city. The sample size of the survey is 143 respectively. As a result, most of parents really recognized that EFAP is good for their children as well as they want to change food material from general agri-product to EFAP. Moreover, additional willingness to pay fur EFAP food service is 8,360 won on average per month. Therefore, environmental-friendly agri-policy to be more focused on the promotion of the consumer's interests and food security needs.

• 한국식생활문화학회지
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• 제11권1호
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• pp.13-21
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• 1996

To find out the reference data of the school food service system, I serveyed four primary schools in Seoul, Korea and Nara, Japan respectively. The school children and their parents of whom arbitrary selected two classes among each primary school, were taken the questionaire about the present school food service system and their favorate food. The results were as follows; 1) 74.8% of Korean and Japanese children, and 92.5% of their parents were in favor of school food service. 2) Korean childrin wanted more amount of food and less salty taste. 3) Korean and Japanese children and their parents believed that the school food service system correct children's unbalanced diet. 4) Korean children wished more kinds of foods, western-styled cooking and that the food would be served in warm state. 5) Korean parents wanted that school food service system should be natural and better quality food material, and teacher should educate good eating habit. 6) Korean school children prefer yogurt, cuttle-fish, chicken, bean-curd, tomato, orange, dried laver, sweet potato, pine-mushroom in each food group. In conclusion, school food service system should be enough to meet children's good nutrition status, and the menu would be selected with consideration of children's preference and Korean traditional diet habit. Good table manner and eating all kinds of foods should be targht by school food service system as well as preparing good quality of food.

• 한국식품영양과학회지
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• 제37권8호
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• pp.1058-1068
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• 2008

초등학교 학교급식 조리사를 대상으로 초등학생들에게 적합한 품목별 식재료의 크기에 대한 설문조사를 실시한 결과, 응답자의 대부분이 일반 성인식으로 제공되는 크기보다 3/4(0.75배) 또는 2/4 정도 작게 제공하는 것이 적당하다고 응답하였다. 식재료 규격을 설정하고 실제로 현장에 적용하는 실험은 사진자료를 이용한 조사, 실제섭취량 조사 등 2가지 방법으로 초등학교에 6개교에서 학령별로 실시하였으며 전체적으로 크기에 따라 학생들의 실제 섭취량과 선호도가 달라지는 것으로 나타났다. 이들 결과에 따라 식단별 식재료 규격을 3종류로 구분하고 크기가 표시된 흰색 아크릴판(가로${\times}$세로, $290{\times}210\;mm$)을 이용하여 식단별 연령별로 적합한 식재료크기를 설정하였으며 실제크기와 대조하여 사진자료로 작성하였다. 이들 자료를 다시 식단별로 분류하여 식재료 품목별 커팅 크기와 코드를 설정하였으며 설정된 식재료는 품목별로 나물 12종, 야채 15종, 김치 9종, 젓갈 2종, 튀김 8종, 육류 5종, 어류 19종, 건어물 5종로 최종결과는 책자로 제작이 가능하도록 편집전문가를 통한 수정작업으로 완성시켰다.

• Food Quality and Culture
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• 제2권1호
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• pp.13-19
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• 2008

Recently, though mulberry's superiority as a functional food has been proven, its use as a food material is limited. Therefore, in this study, to develop jelly using mulberry that is compatible with Korean tastes as health functional food by grafting the method to manufacture jelly consumed as a dessert or a snack in the west, according to the central composite design, mulberry jelly was produced by varying the content of citric acid ($X_1$), sucrose ($X_2$), and gelatin ($X_3$) at 5 levels. And by applying the response surface methodology, rheology and sensory preference experiment results were analyzed, the optimization of mulberry jelly manufacturing condition was carried out, and studies on the analysis of composition were performed. As the sensory preference of mulberry jelly, except the flavor, the remaining hardness, elasticity, sweetness, color, and the overall quality were found to be significant. And similarly, it was found to be influenced greatly by gelatin content generally. Based on the overlapped part of categories, in the range of factors that satisfy all the sensory categories, the value located in the middle was calculated, the optimization point was obtained, and it was found to be 6.2 g citric acid, 141.0 g sugar, and 13.5 g gelatin.

• 대한안전경영과학회지
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• 제15권4호
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• pp.245-251
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• 2013

In this paper, the expert system to reduce the amount of food waste is proposed. The method of material flow analysis (MFA) is applied. Proper handling of waste beyond the terms of the need for proactive research been mentioned before, but actually cause the waste generator research focuses on consumer behavior and the business community to analyze the flow of materials within the study are insufficient. In this paper, the type of food consumption and food waste, look at the relationship between the occurrence of secondary schools in the diet is provided for students to examine the preferences of the target model diet expert system was reconfigured. Preference for leaving the food in the diet leads to the important information that is Each diet recipes that make up the target material flow analysis (MFA) was constructed to perform all the database. This database is currently being generated from the rain while cooking diet edible plants and materials to reflect the self-esteem following the recommended diet is used to create. Reducing food waste is actually being used currently in research knowledge to the knowledge base was constructed. Future Home Smart System was developed in conjunction with the system to the user, by providing guidelines for the utilization can be expected.

• 한국식품조리과학회지
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• 제32권3호
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• pp.316-324
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• 2016

Purpose: This study chose Vaccinium oldhamii as a material to complement the redness of Sansuyu, which is unstable to heat, to Sansuyu pudding. Methods: The level of browning and hunter color of Corni fructus juice supernatant (CFS) and Vaccinium oldhamii extract (VOE) were examined and dependent on heating time and storage period. Results: A value (redness) of VOE was high, browning was moderate during the storage period, and though the storage period was extended, the value stayed stable, meaning overall redness was maintained. With the increase in the amount of added VOD, the color preference of Sansuyu pudding, and D (VOE 10.0%) was marked the highest at 5.80. As for the preference of texture, B (VOE not added) was the highest at 5.35, but C (VOE 5.0%) was marked the highest at 5.10 for overall preference. The DPPH radical scavenging ability of Sansuyu pudding was 15.86-21.39% at a concentration of 1,000 ppm, and the total polyphenol content was 136.76-139.62 mg/100 g. Since the redness of Sansuyu is unstable to heat and then is heated, its degree of browning and b value (degree of yellowness) increases. Conclusion: So if a material with a red color that is stable to heat is added to Sansuyu, the preference of Sansuyu products will improve.

• 한국조리학회지
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• 제20권1호
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• pp.89-104
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• 2014

본 연구는 소비자들의 성별, 결혼여부, 연령, 최종학력, 직업, 월평균 소득 등과 같은 인구통계학적특성에 따라 다양한 메뉴 즉, 업종, 식재료, 조리법, 맛, 음식온도 등에 대한 선호도를 살펴보고자 하였다. 본 연구의 목적을 달성하기 위해 대구 경북지역의 커피숍, 지하철 등에서 일반 소비자를 대상으로 설문조사를 실시하였다. 조사는 2013년 1월 5일부터 1월 10일까지 약 6일간 진행되었고, 307부가 최종분석에 사용되었다. 분석결과 인구통계학적특성에 따라 업종 별(한식, 양식, 중식, 일식, 뷔페, 약선음식, 분식)에 따라 가장 많은 차이를 보였다. 그 차이를 살펴보면, 결혼여부, 연령, 학력, 직업에 따라 유의한 차이를 보였다. 대체로 기혼자는 한식과 약선음식을 선호하는 것으로 나타났고, 미혼은 양식, 중식, 뷔페, 분식 등을 더 선호하는 것으로 나타났다. 또한, 젊은 소비자들은 양식, 중식, 뷔페, 분식을 선호하는 것으로 나타났고, 연령대가 높은 소비자들은 한식을 더 선호하는 것으로 나타났다. 또한, 미혼자이면서 젊은 소비자는 쇠고기, 돼지고기 메뉴를 좋아하고, 기혼자이면서 40대 이상인 소비자는 야채메뉴를 좋아하는 것으로 나타났다. 아울러 40대 이상보다 30대 이하가 볶음 메뉴와 튀김메뉴를 더 좋아하는 것으로 나타났다.