• 한국식품조리과학회지
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• 제12권1호
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• pp.60-73
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• 1996

This study was undertaken to investigate the effect of cereals on the physicochemical and sensory characteristics of Noti. Noti is one of Korean traditional pan-fried glutinous cereal cakes. Noti made from the steamed glutinous rice flour, glutinous Chinese millet flour, glutinous millet flour or glutinous Indian millet flour is saccharified with malt, and then pan-fried. Noti also has sweet taste without sugar added. In addition, Noti has elastic characteristic, high calorie and good flavor. Long storage makes it better taste. In this case, Noti was made from the steamed glutinous rice flour. By the sensory evaluation, color, flavor and moistness were unfavorable according to the storage. Consistency was not strongly increased when comparing with the common rice cake depending upon the storage. The texture tended to increase by storage period. Optimum conditions of the safe storage and overall acceptability were to add 15% malt and keep 6hr saccharification time at 60$^{\circ}C$. During the period of storage for 90 days, reducing sugar content was similar, moisture content was low and maintained, and the acid value was not increased abruptly. The hardness was not increased rapidly and fungal growth was considerably low. Cohesiveness and elasticity were increased during storage.

• 한국식품저장유통학회지
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• 제22권6호
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• pp.823-830
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• 2015

냉동볶음밥 제조를 위한 선행 연구로 품종별 쌀(신동진, 백진주, 호품, 온누리 및 일미)에 대한 품종 특성을 조사하여 추후 냉동볶음밥 연구에 적합한 품종을 선정하고자 하였다. 품종별 쌀에 대한 일반성분 분석에서는 품종별 유의적 차이는 없었다. 품종별 쌀의 아밀로오스 함량은 온누리가 가장 높은 반면 백진주가 가장 낮았으며, 수분흡수지수는 온누리가 유의적으로 낮았다. 색도는 취반 및 냉동저장으로 인해 명도 및 적색도는 감소하였으나 황색도는 높아졌으며, 품종별로는 백진주의 황색도가 증가하였다. 5품종 쌀의 호화특성을 살펴본 결과, 최고점도, 최저점도, 최종점도 및 치반점도는 신동진이 가장 높았고, 강하점도는 백진주가 가장 높았다. 품종별 쌀의 물성변화는 냉동 저장으로 인하여 경도, 씹힘성 및 응집성은 감소한 반면, 부착성은 증가하였고, 품종별로는 신동진, 온누리 및 일미에서 냉동 저장으로 인한 물성변화가 가장 적었다. 주사전자현미경을 통한 품종별 쌀들의 미세구조를 살펴본 결과, 백진주 및 호품에서 냉동저장 및 해동과정에서 영향을 받았을 것으로 추정되는 조직 내 기공이 관찰된 반면, 신동진, 온누리 및 일미에서는 비교적 온전한 조직 구조를 관찰할 수 있었다. 이상의 결과로부터 냉동볶음밥 제조를 위한 적합 품종으로는 취반 및 냉동저장을 통해 색도, 물성, 호화특성 및 미세구조에서도 큰 영향을 받지 않은 신동진, 온누리 및 일미 품종이 적합할 것으로 판단된다.

• 한국조리학회지
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• 제13권4호
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• pp.138-150
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• 2007

A survey on meal preference from 287 middle school students was conducted with objective to enhance the quality of the school food service. In case of preference about cookery methods, snacks(15%) and fried food(15%) were ranked the highest while vegetable food showed the lowest. The component ratios of food items were 60.5% of vegetable food and 39.5% of meat food. The most preferred foods were 'Samkeybsal(49%)', 'pizza(41%)', 'spaghetti(33%)', 'pork cullet(31%)', and 'fried chicken (30%)'. In boiled rice, 'fried rice' and 'Bibimbab' were preferred most. The best choice of noodle was spaghetti. The highest ranked soup and stews were 'mandu and soup' and 'Kimchi stew'. Also, 'Galbijjim' and 'Sam-keybsal' showed high preference. In vegetable food, Kimchi was the lowest preference. In 'snacks', the highest preference was 'pizza'. The female students were more in favor of food items than males were except 'grilled foods' and 'steamed foods'. Above all, it is needed to do surveys about food preference periodically and active nutrition education for establishing proper eating habits for middle school students.

• Journal of Nutrition and Health
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• 제39권4호
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• pp.392-402
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• 2006

The purpose of this study was to compare the eating habit, food intake frequency and preferred food and taste of juvenile delinquents (100 numbers) and male high school students (100 numbers), using questionnaires from August to October 2004. 1) It was shown that the juvenile delinquents took more unbalanced diet (p<0.05), smoking (p<0.001) and drinking (p<0.001) than general students, while general students had more eating between meals (p<0.01). 2) The intake of food was a significant difference in white rices (p<0.01), bibimbab (p<0.001), kimbab (p<0.001), fried rice (p<0.001), ramen (p<0.001), jajangmyun (p<0.001), jambong (p<0.001), hamburger (p<0.001), pizza (p<0.001) and breads (p<0.05). The juvenile delinquents took more major food than that of general students in all the items except for white rice. It was observed, then, that the juvenile delinquents showed more intake of such subsidiary foods as bulgoki (p<0.001), roasted thin pork chops (p<0.001), grilled pork belly (p<0.001), pork cutlet (p<0.01), sweet and sour pork (p<0.001), chicken with ginseng (p<0.001), fried chicken (p<0.001), kimchi pot stew (p<0.01) and zucchini (p<0.05) than general students, with general students taking more kimchi (p<0.01) and fried or boiled soybean curd (p<0.01). The intake of dessert was a significant difference in yogurt (p<0.01), orange juice (p<0.001), cola (p<0.001), soft drinks (p<0.001), ion drinks (p<0.001), coffee (p<0.001), apple (p<0.01), banana (p<0.001), orange (p<0.001), cake (p<0.001), hot dog (p<0.001), ddokbokgi (p<0.01), mandu (p<0.001), fried fish paste (p<0.05), steamed korean sausage (p<0.001), fried foods (p<0.05), hem & sausage (p<0.001), cheese (p<0.001), ice-cream (p<0.001), candy (p<0.01), chocolate (p<0.001), mayonnaise (p<0.05), jam (p<0.01) and butter & margarine (p<0.01). Then, the juvenile delinquents were shown to entirely have more intake of all the desserts than those of general students. 3) Regarding preference of foods, it was shown that the juvenile delinquents preferred cereals (p<0.05), grilled pork belly (p<0.001), chicken with ginseng (p<0.01), anchovies and small fish (p<0.05), chicken with ginseng (p<0.05), seasoned spinach (p<0.001), seasoned zucchini (p<0.001), milk (p<0.05), coffee (p<0.001) and butter & margarine (p<0.05) while general students did egg (p<0.01), soybean sprout soup (p<0.001), boiled or fried potato (p<0.05), seasoned soybean sprout (p<0.05), boiled or fried soybean curd (p<0.01), fried foods (p<0.01) and snack (p<0.05). For their preference of tastes, hot taste (p<0.01) was higher in the juvenile delinquents. 4) Under general environments there was a change of the difference in their behaviour of pork cutlet (p<0.01) intake in accordance with other family and of milk (p<0.001) and butter & margarine (p<0.05) preference in accordance with growth in a big city between the two groups.

• 한국식품영양학회지
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• 제26권4호
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• pp.952-966
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• 2013

The purpose of this study is to analyze the differences of food habits and food preferences between lower and higher grade students through the survey of elementary school students in Daejeon four elementary schools located in Jung-Gu and Seo-Gu in Daejeon are selected for this survey randomly and the completion of the questionnaires are according to grade. 1. Practical Analysis of Food Habits: For regular meals, the highest number of subjects skipped breakfast. It is being found that the girl students (81.61%) consumed more cooked rice than the boys (78.85%) and more boys (13.10%) ate bread or milk more than the girls (9.20%). The most important thing for the lower grades students (34.20%) when consuming is the nutritious foods, while the higher grades students (49.67%) consumed the set meals. During consumption, the highest number of the subjects watched TV or read books from time to time. More higher grades students (38.98%) preferred spicy and salty foods than the lower grades (22.09%). 2. Food Preferences: Between rice and noodles, most subjects preferred cooked rice (81.38%), Jajangmyeon (80.80%), Ramyeon (79.43%), and disliked bean-mixed rice (28.39%). For soups, Most students enjoy the Deokkguk. Majority of the subjects prefer meat and fried or steamed foods, and also grilled and pan-fried dishes. For the pan-roasted and fried dishes, most subjects did not enjoy the rhizome fry and sweet-pumpkin fry methods, and for vegetables, they did not like wild vegetable and seasoned cucumber (40.57%) The higher grades students enjoy the vegetables and salads more than the lower grades students. For Kimchi varieties, it is found that subjects like the cabbage Kimchi (69.66%) the most. There is little difference in food preference between the lower and higher grade students, but the rankings of food preferences are different according to various grades.

• 한국조리학회지
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• 제6권3호
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• pp.83-97
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• 2000

This study was conducted to investigate the improvement of primary school lunch program. For this study, status of school lunch program. opinions of students of primary school in Yong-in city were surveyed by anquettes. The results are as follows. Menus of school lunch program were contained main dishes(cooked rice with soybean, cooked barley, cooked sorghum etc.). soups(soy paste soup. soy bean curd etc.) and side dishes(fried chicken, salad, fish cuttlet etc.). Students preferred Chinese and American style food such as Zazang rice Tang su youk, fish cuttlet. Many students disliked Korean style food such as dried radish salad. stir fried mushroom, soybean stew and spinach salad. One-line food service was better than separate food service for school feeding system by opinion of students. In conclusion, present manues of school feedings were not satisfied to students. it is desirable the several type of manue rather than unique manue were served to students.

• 동아시아식생활학회지
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• 제2권2호
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• pp.201-220
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• 1992

To analyze royal nad Chinese envoy procession, and sacrificial rite of Chinese envoy for Choson Dynasty, the author studied historic book-Youngjeob Dogam Sajechong Euigwae of Choson Dynasty(1609 year) in which Chinese envoy procession for sacrificial rite in Choson Dynasty were described. The results obtained from this study were as follows. 1. Sacrificial rite of Chinese envoy for Choson Dynasty were Yellow paper burning and performing a sacrificial rite of chinese envoy. 2. Order of Chinese envoy procession for Yellow paper burng and performint a sacrificial rite of Chinese envoy, was civil and military officers, flag procession, drum, palanquin of incense, palanquin of guneral oration, palaquin of material for guneral expenses, palanquin of rich viands and sumptuous fare and Chinese envoy. 3. Things offered in sacrifice of Yellow paper burning were fried cake made of wheat flour, honey and oil, fried gutinous rice cake, patterned savory cake, fruits, meat fish and others broil, slices of boiled beef, soup, stew, noodles, 3cups of alcohol, rice cake and water. 4. Things offered in sacrifice of performing a sacrificial rite of Chinese envoy were a cattle, a hog, a sheep, 3 cups of alcohol and etc.

• 한국지역사회생활과학회지
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• 제20권3호
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• pp.319-330
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• 2009

This study investigated the field application and the acceptance test of the meal service for the elderly (${\ge}$ 65 years) community halls in Jeonnam and Gyeongbuk. The acceptance scores of bean rice and glutinous rice were the highest among the tested cooked rice varieties in Jeonnam and in Gyeongbuk, respectively (P<0.05). The acceptance scores of tofu soybean paste soup and spinach bean paste soup were the highest among different soups, in Jeonnam and Gyeongbuk, respectively. The scores of menu 5 (bean rice, tofu and bean paste soup, pan-fried pork, green laver salad, kimchi, soy milk) and menu 1 (cereal rice, fermented soy bean soup, hard-boiled quail's egg, crown daisy salad, kimchi, mandarin) were the highest in Jeonnam and Gyeongbuk, respectively, in terms of overall acceptance (P<0.05). The average cost of each meal in two provinces was $2012{\pm}323$ won. The amount of leftovers from menu 5 (Bean rice, Tofu and soybean paste soup, Pan-fried pork, Seasoned green laver, Kimchi, Soy milk) was the lowest in Jeonnamin, while the one from menu 2 (rice, leaf beet and soybean paste soup, sated vegetables with potato noodle, hard-boiled potato, kimchi, cherry tomato) was the lowest in Gyeongbuk.

• 한국식품영양학회지
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• 제30권1호
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• pp.129-138
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• 2017

The purpose of this study was to evaluate the satisfaction with school meal service and the food preference in elementary school students who are in their growth period. A total of 484 students (242 boys) participated and completed a questionnaire survey. The results indicated that the merit of school meals was the highest in 'balanced diet'. 'Food hygiene' and 'delicious food' were the most important factors in school meals. Most of the students wanted 'balance between eastern and western foods' and 'new dishes' for the menu of school meals. For the distribution of meals, 'various kinds of side dishes' and 'warmth of dishes' were mainly required. The main problems of the current environment of school meals were 'long waiting time' and 'noise of the cafeteria'. In satisfaction with the school meal service, the highest satisfactory factor was 'staffs' cleanliness', following 'arrangement of furniture in cafeteria' and 'nutrition information-providing'; whereas, the lowest factor was 'staffs' kindness'. In the preference of foods, students preferred 'white rice'; whereas they did not like 'bean rice'; and 'fried rice' was preferred. In side dishes with meat and fish, most of the meats including 'Tangsuyuk' and 'Bulgogi' were preferred. For fish, 'fried hairtail' was preferred; whereas, 'fried Spanish mackerel' was not. In case of kimchi, 'Chinese cabbage kimchi' and 'cubed radish kimchi' were especially preferred. Considering these results, intensive improvement is required to increase school meal satisfaction by understanding the students' needs. An effort to allow the students' preferences to be reflected in the menu is also needed.

• 한국식품조리과학회지
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• 제29권6호
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• pp.805-814
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• 2013

찹쌀풀과 생참기름 또는 밀가루풀과 콩기름을 사용하여 제조한 연근, 김, 깻잎 부각의 텍스쳐, 지방질 산화, 색소를 평가하고 튀김유의 변화를 평가하였다. 찹쌀풀과 생참기름으로 제조한 연근, 김, 깻잎 부각이 밀가루풀과 콩기름으로 제조한 부각에 비하여 유의하게 높은 경도를 나타냈으며, 기름 흡수량은 다소 높았으나 공액이중산값과 아니시딘값으로 평가한 지방질 산화는 적었다. 부각 지방질의 산화 정도는 튀김유의 산화에 의해 결정되었으며 부각의 지방산 조성은 튀김유의 지방산 조성과 유사하였다. 김 부각과 깻잎 부각은 클로로필과 카로티노이드를 다량 함유하였으며 찹쌀풀과 생참기름 또는 밀가루풀과 콩기름 등 제조 방법은 부각의 색소 함량에 큰 영향을 주지 않았으며 찹쌀풀과 밀가루풀 등의 튀김옷은 김과 깻잎 색소가 기름으로 용출되는 것으로부터 보호해 주었다.