• 한국식품영양학회지
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• 제19권1호
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• pp.14-21
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• 2006

The purpose of this study was to investigate the necessity for the extension of education and the desirable educational period of department of food and nutrition in junior college. Questionnaire was answered by the students, professors, dietitians, and the graduates. The result is summarized as follows: 52.1% of the subjects recognized that 2 year-period of education is too short, and professor group felt significantly shorter than any other groups. Both groups of professors(45.7%) and dietitians(43.5%) had more significantly recognized the necessity for the extended period of education than the groups of students(23.0%) and the graduates(21.5%) As the causes of the necessity for the extended period of education, 48.6% of the subjects answered 2 year-period of education is too short to study and practice on the major, and professor group highly recognized that the students need more time to study and practice for the major than time to prepare for the dietitian's certificates(p<0.001). Both Groups of professors(77.8%) and the graduates(65.1%) had significantly higher answer than groups of dietitians(56.1%) and the students(56.5%) to the question that 3 year-period of education is proper(p<0.001). Therefore the educational system should be reorganized into the three year-period of education as soon as possible for the effectiveness of the education of the dietitians, for the higher acquisition of dietitian's certificate, for the increase of field education, for the development of the student's creativeness and for the various courses after the graduation.

• 대한예방한의학회지
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• 제18권2호
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• pp.81-88
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• 2014

Objective : This study is a survey research that investigates the kinds of medicinal herbs actually used in Yaksun(medicianal food) restaurants, the frequency and the way of using herbs in Yaksun. Through this study, we assumed that it will be used basis data on further Korean Yaksun research. Method : We conducted survey targeting for 26 Yaksun restaurants and Temple food restaurants serving Yaksun cuisine(medicinal food) menu from July 2012 to January 2013. The questionnaire was composed of several parts including the kinds of medicinal herbs that was used in Yaksun, medicinal food types that use a lot of medicinal herbs, medicinal herbs criteria used in the selection of medicinal food, and education experience learning Yaksun cuisine. Results : Only 11 restaurants answered the questionnaire among the targeting restaurants of survey objects. The number of Herbs was investigated in each restaurant was maximum 65 kinds and minimum 7 kinds (average 32 kinds). All restaurants used Angelicae Gigantis Radix in their restaurant. And Nelumbinis Semen, Zingiberis Rhizoma, Glycyrrhizae Radix, Acanthopanacis Cortex, and Gardeniae Fructus are well used medicinal herbs in Yaksun. Types of medicinal food using a lot of herbs were rices porridges rice cakes, both vegetables salads and stews soups. Almost chefs or restaurant's representatives learned cooking medicinal food at temples, food research centers, university attached institutions, and cooking schools. Conclusion : Medicinal herbs used in Yaksun restaurants are familiar with Korean and easily available. These herbs has better efficacy, taste, scent, color in comparison of the others. For the development of Korean Yaksun, further research of divers parts in Yaksun materials should be conducted.

• 한국조리학회지
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• 제16권5호
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• pp.1-13
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• 2010

본 논문은 강원도 향토음식의 메뉴 품질 만족도에 대하여 요인 분석을 통한 가설 검증으로 다음과 같이 연구를 수행하였다. 가설 검증을 통해 나타난 결과를 살펴보면, 직접 서비스 품질 만족도의 경우, t-검정 결과는 거주지, 학력, 수입 변수들은 유의한 차이가 없으며, 성별, 지역, 직업별로 만족도에 있어 매우 유의한 차이가 있는 것으로 나타났다. 또한, 방문 횟수, 관광 수준별로도 유의한 차이가 있는 결과를 보였다. 남성은 여성에 비해 직접 서비스 만족도를 높게 평가하였으며, 지역별로는 춘천과 속초 지역이 강릉 지역보다 더 높은 만족도를 보였다. 직업별로는 자영업자와 학생들이 상대적으로 높은 만족도를 보인 것으로 나타났다. 간접 서비스 품질 만족도의 경우는 성별, 지역 및 직업 특성 변인에 대해서는 유의수준 1%에서 매우 유의한 차이가 있음을 보인 반면, 다른 특성 변인들에 대해서는 유의한 차이가 없는 결과를 보였다. 직접 서비스 품질 만족도에 비하여 전반적으로 평균 만족도 점수가 낮은 것으로 나타나, 간접 서비스에 대한 보완이 필요함을 유추할 수 있다고 하겠다. 남성이 여성보다 높은 만족도를 보였으며, 지역별로는 직접 서비스 만족도의 경우와 같이 춘천, 속초가 강릉보다 상대적으로 높은 만족도를 보인 것으로 나타났다. 직업별로는 학생들이 상대적으로 높은 만족도를 보였다.

• 한국콘텐츠학회논문지
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• 제11권1호
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• pp.379-386
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• 2011

본 연구는 국내에 거주하는 외국인을 대상으로 문화적응에 기준이 되는 거주기간에 따른 한국 음식점의 선택과 문화 적응도에 미치는 영향을 파악하여 더 넓은 소비시장의 영역을 확장하기 위한 기초자료로 제시하고자 한다. 설문지는 250부를 배포하여 220부를 실증분석에 활용한 결과는 다음과 같다. 첫째, 외국인들은 기술습득과 훈련, 타 문화 및 경험을 습득하기 위해 방문하였고, 한국문화에 대해 보통이거나 잘 모르며, 한국음식에 대해서는 30.5%로 조금 잘 먹는 것으로 나타났다. 거주기간은 2년 미만이고, 한국생활에서 가장 힘든 점은 의사소통의 불명확성, 무례한 행동 태도 언어로 나타났다. 둘째, 한국 음식점을 이용하는 목적은 '친구와 즐거운 시간을 보내거나', '특별한 음식을 먹기 위해서'이고, 한국음식은 점심과 저녁에 먹는 반면에 모국음식은 시간적인 여유가 많은 주말에 하는 것으로 나타났다. 셋째, 한국 음식점선택에서 2년 미만인 경우 '서비스' 와 '위생 및 청결' 요인을 높게 인지하는 반면에 4년 이상은 '입지' 요인을 높게 평가하는 것으로 나타났다. 넷째, 한국문화 적응도에서 2년 미만인 경우가 '정체성 및 한국문화'를 높게 인지하는 것으로 나타났다.

• 한국식품영양학회지
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• 제30권3호
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• pp.552-559
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• 2017

This research investigated quality characteristic and sensual characteristic of Chilhyanggye recipe comparing to general Samgyetang, through restoring the recipe recorded in old documents. pH appeared 6.60, high in control group, while Ungchu and Baekssemi Samgyetang displayed respectively 6.42, 6.41, no significant difference from control group, however Ungchu and Baekssemi chilhyanggye displayed 5.89, 5.90, significantly low. Brightness of breast appeared significantly high in Baekssemi Samgyetang however reddishiness appeared high in Ungchu Chilhyanggye, while yellowishness appeared high in Baekssemi Chilhyanggye compared to other groups. Brightness of chicken leg appeared highest in Baekssemi Chilhyanggye, significantly higher than other groups (p<0.05). Reddishness appeared higher in control group, however appeared low in Samgyetang. Brightness value of soup appeared very high in control group, Ungchu, and Baekssemi Chilhyanggye, which seems to be due to difference in chicken recipe. In case of reddishness, Ungchu Chilhyanggye appeared the highest, and significantly high in order of Baekssemi Chilhyanggye, Baekssemi Samgyetang (p<0.05). Yellowishness appeared significantly high in control group (p<0.05). Hardness of intensity of breast appeared highest in Ungchu Samgyetang and Ungchu Chilhyanggye, and in order of Baekssemi Samgyetang, Baekssemi Chilhyanggye, which seems to be the result of diversity of breed and using vinegar in recipe. Investigation of preference appeared significantly high in color, fragrance, taste, and overall preference in Ungchu and Baekssemi Chilhyanggye compared to control group and Samgyetang (p<0.001). Ungchu Chilhyanggyetang appeared significantly high in overall preference (p<0.001). Calorie appeared higher in Baekssemi compared to Ungchu, while Samgyetang displayed higher value than Chilhyanggye. Carbohydrate appeared higher in Samgyetang than Chilhyanggye. Crude protein content appeared higher in Ungchu breed than Baekssemi breed, on the contrary, crude fat appeared low. Saturated fat and cholesterol apepared lower in Ungchu than Baekssemi.

• 동아시아식생활학회지
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• 제17권5호
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• pp.661-670
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• 2007

To investigate the market potential for developing Gochujang(a traditional Korean hot pepper soybean paste) products in the UK including the European market, a qualitative consumer study utilizing focus groups was conducted on the $23rd{\sim}25^{th}$ of May, 2005. The focus group approach utilizes small groups of consumers and is very effective in determining the ways in which a product can be used, by examining consumer perceptions on the overall sensory properties of a product as well as variations in taste, flavour, and texture. A series of six consumer group studies were carried out in three different locations around the UK. Each group involved approximately eight respondents(a total of 48 respondents) and ran for at least 90 minutes. The respondents were recruited by specific criteria to achieve a cross-section of ages and genders. All respondents purchased, prepared, and ate home-cooked Oriental/Far Eastern cuisine. Consumer reactions to Gochujang in its traditional form, and in manufactured products, were explored in terms of appearance, texture, flavour, and taste the consumers' perceived uses and applications for products were also examined. Many consumers were familiar with ethnic cuisines such as Chinese, Thai, Japanese, Indian, and Tex/Mex, already preparing these foods using various convenience products at home at least twice a week. However, Korean cuisine was not mentioned by any of the respondents. The Gochujang sauce presented during the interview had broad based appeal mainly as a dipping sauce, and to a lesser degree as a marinade. Traditional Gochujang has the potential to inspire consumers who are looking for novel and authentic world cuisine products. From the sensory evaluations of various prototypes developed according to consumer reactions during the focus group interviews, three prototypes(a sauce for chicken, dipping sauce type, and BBQ sauce type) were determined for further consumer preference studies.

• 한국지역사회생활과학회지
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• 제21권4호
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• pp.489-498
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• 2010

The purpose of the study was to investigate the perceptions and opinions of culinary art high school and undergraduate students on the curriculum for Korean culinary arts education. The results of the research were as follows. High school students were found to be more satisfied regarding their culinary arts curriculum than college and university students (p<0.001). In addition, high school students gave a significantly higher score for the 'need for Korean culinary arts major' than college and university students' (p<0.001). University students placed more emphasis on the current policies and business projects of the government for globalization of Korean cuisine as compared to high school and college students (p<0.001). A high percentage of respondents perceived Korean cuisine to be 'old fashioned(44.6%), followed by 'difficulty in finding a good job(40.1%)'. Forty five% of the students responded that the important factor for Korean culinary arts education was the 'curriculum'. More than half of the students perceived 'ability to adapt traditional cuisine style to foreigners and modern customers' as a very important area. In terms of areas required to be included in Korean culinary arts curriculum, ‘basic cooking skills(4.49)' received the highest perceived need score, followed by 'languages(4.46)', 'traditional Korean food(4.33)' and ‘Korean food culture(4.21)'. The findings of the study can be used to develop a curriculum for Korean culinary arts major.

• 한국식품조리과학회지
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• 제32권6호
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• pp.818-827
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• 2016

Purpose: This study was conducted to investigate the effect of freeze-dried Gastrodiae rhizoma powder (GR) on the liver function and alcohol metabolism in alcohol treated rats. Methods: The rats were administered various concentrations of GR (100 mg, 200 mg, 300 mg/kg B.W.) for 3 days 1 hour before 50% (v/v) ethanol (3 g/kg B.W.) administration. Two tests focusing on liver function and alcohol metabolism in acute alcohol treatment were carried out. Results: Glutamic oxaloacetic transaminase activity was significantly increased by alcohol treatment, and was decreased by 100 mg GR administration. Acute ethanol treatment led to significant increase in alcohol and acetaldehyde levels of serum and liver. However, 100 mg GR administration led to a significant reduction in increased alcohol level in the serum with decreased alcohol dehydrogenase (ADH) activity and increased acetaldehyde level in liver was significantly reduced by three levels. Conclusion: These results suggest that GR can be effective in enhancing liver function and alcohol metabolism in the alcohol-treated rats. Studies on the appropriate dosage of GR should further be developed to treat alcohol detoxification and stimulate liver function.

• 한국콘텐츠학회논문지
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• 제8권8호
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• pp.261-273
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• 2008

본 연구는 역동성, 우호성, 및 복잡성을 포함하는 외식환경이 고객지향성, ‘지속적인 개선’, 및 팀웍으로 구성되는 호텔기업 조리부서의 6시그마 품질경영활동에 미치는 영향과, 이 6시그마 품질경영활동이 호텔기업 조리부서 종사원의 업무몰입에 미치는 영향을 연구하였다. 분석 결과, 첫째, 외식환경의 역동성, 우호성, 및 복잡성은 조리부서의 고객지향성, ‘지속적인 개선’, 및 팀웍의 6시그마 품질경영활동에 영향을 미쳤고, 둘째, 이 6시그마 품질경영활동 중 ‘지속적인 개선’과 팀웍은 호텔기업 조리부서 종사원의 업무몰입에 영향을 미쳤다. 이상과 같은 실증분석의 결과를 종합해 볼 때 6시그마는 호텔기업의 조리부서에 도입될 필요성이 있으며, 조리부서의 종사원의 업무몰입에 도움이 되는 것으로 판단된다. 따라서 조리 상품의 특성을 고려하여 사전에 충분한 준비과정을 거쳐서 6시그마기법을 조리부서 경영에 도입한다면 프로세스 개선, 결함제거, 종사원의 업무몰입이 실현되어 경영성과를 높이는 계기가 될 것이다.

• 한국식품저장유통학회지
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• 제24권4호
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• pp.497-504
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• 2017

The aim of this study was to investigate the characteristics of paprika dried by various methods. Moisture content of dried paprika was higher in vacuum freeze-dried red paprika (DRP) (11.85%) than in vacuum freeze-drying of osmotic dried red paprika in sugar (RPS), vacuum freeze-drying of osmotic dried red paprika in fructose (RPF) and vacuum freeze-drying of osmotic dried red paprika in corn syrup (RPCS). Carbohydrate content of DRP was the lowest among the dried groups, but fat, protein, and ash contents were the highest in DRP. The pH of paprika was the highest in RPF (5.34), while it was the lowest in DRP (5.05). Reducing sugar and sugar contents of RPF were 28.59 g/100 g and $5.03^{\circ}Brix$, respectively, which are the highest level among the groups. All color values in inside of paprika were the highest in RPCS, while in outside of paprika, L value is the highest in RPCS, and the value of a, b were the highest in RPS. Regarding the texture characteristics of paprika, strongness, hardness, adhesiveness, chewiness and brittleness were the highest in RPS (p<0.05).