• 한국식생활문화학회지
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• 제30권5호
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• pp.502-544
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• 2015

This study researched a document regarding 'Pyeon (tteok)' on 25 Jong-ga ancestral ritual foods through "Jong-ga Ancestral ritual formalities and food", published during 2003~2008 by the National Research Institute of Cultural Heritage of Cultural Heritage Administration. A after about 10 years, the transmission process of the setting and recipe was compared and analyzed in 2015 by directly visiting 4 Jong-ga. This research classified regions into 7 Gyeonggi, 4 Chungcheong, 2 Honam, and 12 Yeongnam, and classified hakpa, Gyeonggi, Chungcheong, Honam region into 13 Gihohakpa, Yeongnam region into 12 Yeongnamhakpa. The important analysis standard of Jong-ga ancestral ritual food was the region and hakpa, which appeared to considerably influence 'Pyeon' setting style, which represents and symbolizes family and recipe. Gihohakpa Jong-ga, which is an academic tradition that pursues practical interests, seems to highly regard practicality to adapt to changes along with the period. On the contrary, Yeongnamhakpa Jong-ga, which highly regards self-sufficiency living base and moral justification, seems to be highly conservative. Increase in Jong-ga, which utilizes mill, is the result of adaptation to the period environment such as Jongbu aging and lack of labor, etc.

• 한국식품조리과학회지
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• 제17권6호
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• pp.589-597
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• 2001

This study was conducted to develop a standardized Korean cold noodle stock recipe which can be used in food service establishments. The qualities of three kinds of stock made of beef rib only(B group), beef rib added with chicken(BC group), and beef rib added with chicken and vegetable(BCV group) were investigated by using sensory evaluation and instrumental analyses for free amino acids and nucleotides during heating (2, 3, 4, and 6 hr) at 90$\pm$ 5$\^{C}$ The highest amino acid contained in B, BCV, and BCV groups was arginine followed by alanine, glycine, and glutamic acid. B and BC groups was extracted to the best contents of amino acids by heating for 4 hours but BCV group for 3 hours. Nucleotides were extracted from B and BC group between 3 and 4 hours of heating but in BCV group between 2 and 3 hours. In sensory evaluation, BCV group obtained the highest score for overall preference. In the measurement of color difference, BCV group was the lowest in L value(lightness) but the highest in b value(yellowness).

• 한국식품조리과학회지
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• 제11권3호
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• pp.267-273
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• 1995

Twenty five cooking recipe with yam (Dioscorea japonica Thunb) have been developed and their hypoglycemic effects on diabetic patients were investigated. The results of the sensory evaluations revealed that the tested recipe were in good scores (overall acceptability scores 3.30-4.33) except Chojuli. The 10-panel members indicated that the yam cookings were more acceptable when they were cooked with other vegetables. Twenty seven diabetic patients were entered in a general hospital during the 2-month experimental period and they were allowed to consume the diet with yam cooking dish, 75 g of yam a day. The fasting blood glucose and 2-hour postprandial blood glucose levels were determined. The diabetic patients who consumed yam showed the lower blood glucose levels than those patients who were controlled with the hospital diet only. The hypoglycemic effects of the yam were more evident in the patients who were injected with insulin. The constant lowering effects of blood glucose levels were observed in the normal subjects who had taken the yam cookery, leading to that one subject who started with a low blood glucose level must stop the yam consumption after 10 days.

• 식품보건융합연구
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• 제9권4호
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• pp.19-23
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• 2023

The integration of ChatGPT, an AI-powered language model, is causing a profound transformation within the food industry, impacting various domains. It offers novel capabilities in recipe creation, personalized dining, menu development, food safety, customer service, and culinary education. ChatGPT's vast culinary dataset analysis aids chefs in pushing flavor boundaries through innovative ingredient combinations. Its personalization potential caters to dietary preferences and cultural nuances, democratizing culinary knowledge. It functions as a virtual mentor, empowering enthusiasts to experiment creatively. For personalized dining, ChatGPT's language understanding enables customer interaction, dish recommendations based on preferences. In menu development, data-driven insights identify culinary trends, guiding chefs in crafting menus aligned with evolving tastes. It suggests inventive ingredient pairings, fostering innovation and inclusivity. AI-driven data analysis contributes to quality control, ensuring consistent taste and texture. Food writing and marketing benefit from ChatGPT's content generation, adapting to diverse strategies and consumer preferences. AI-powered chatbots revolutionize customer service, improving ordering experiences, and post-purchase engagement. In culinary education, ChatGPT acts as a virtual mentor, guiding learners through techniques and history. In food safety, data analysis prevents contamination and ensures compliance. Overall, ChatGPT reshapes the industry by uniting AI's analytics with culinary expertise, enhancing innovation, inclusivity, and efficiency in gastronomy.

• 한국식품영양학회지
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• 제27권4호
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• pp.650-659
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• 2014

The purpose of this study was to analyze Hanwoo usage in restaurants and to develop menus of lean cut Hanwoo. Restaurant served customers Hanwoo menus, with the exception of broiled or roasted meat, mainly to provide various menus to customers (4.14), due to customer needs (3.87) and utilizing stocks (3.59). On the other hand, the reason for not providing Hanwoo menus, with the exception of broiled or roasted meat was manpower shortage (3.63), lack of popularity (3.58), low profit (3.29), preservation of Hanwoos' original flavors (3.28) and complex cooking methods (3.22). Concomitantly, the restaurant owners' intentions to apply new menus with lean cut Hanwoo was 73.4%, showing an interest in developing new menus and recipes using lean cut Hanwoo suitable to the changing owner awareness of customer health and trends. This study has established a standard for developing cooking methods and developed menus according to classified recipes for lean cut Hanwoo, based on the survey of restaurants' current status of using Hanwoo and the owners' opinions. 20 menus using lean cut Hanwoo (rump or shank) were developed by $1^{st}$ and $2^{nd}$ cooking experiments, and in-depth interview of experts-groups. Of these, 12 menus suitable for the restaurant were finally selected based on the results of consumer's evaluation using JARS. Structured recipe flow diagram and recipe instructions were developed for future semi-processed or processing foods. Diverse recipe methods using lean cut Hanwoo were obtained from the study, however aggressive public relations work is required for promoting the developed menus.

• 기술사
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• 제15권1호
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• pp.14-23
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• 1982

1) The characteristic of the recipe for GAL-SOO is to make odorous, pharmaceutical cereal into plaster by honey-mixed boiling so as to be drunken whenever it needed. But the cereal which included sugar was boiled without adding sugar. 2) The part of cereal which was used mostly in making GAL-SOO was seeds of cereals. 3) The history of GAL-SOO was derived from GU GA PIL YONG, a document of WON dynasty of GHINA, but it was developped according to our taste in this county. 4) The pharmaceutical action of GAL-SOO was mainly to strengthen stomach, digestion and appeasing thirst. 5) GAL-SOO tastes so sour and sweet that it was splendid to drink especially in summer as a beverage. 6) The Value of developping GAL-SOO as a beverage is highly approved because of its expediency of recipe and tough endurance storing under ordinary temperature.

• 한국식품조리과학회지
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• 제26권6호
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• pp.699-706
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• 2010

Since atopic dermatitis requires continuous care, the role of a patient's parents is important. However, the majority of parents cause even more serious situations by limiting allergy-inducing foods too much, causing an imbalance in nutrition and decline in immunity. Therefore, educating parents systematically and repeatedly via personal computer or smart phone could help to prevent and manage atopic dermatitis. In this study, 126 recipes of 4 seasons were developed for the parents of atophy students by using food with least chemical additives. After developing these recipes, a blog named "Atop" meaning "atophy stop" was made with these recipes and cooking step photos. In this blog, the visitors who used these recipes showed improvement responses of atopic dermatitis management. The results of this study show that further nutrition education programs such as this blog should be developed continuously and an effective evaluation tool must be also developed for the further prevention and management of atopic dermatitis.

• 한국식품조리과학회지
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• 제13권5호
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• pp.592-601
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• 1997

The purposes of this study were to develop Hazard Analysis Critical Control Point-based standardized recipe applicable to cook/chilled soy sauceglazed mackerel and to evaluate the qualities related to the product flow of this item. After conducting experimental cooking, preliminary test, and analysis of recipes, critical control points were identified, control methods were determined, and HACCP-based recipe was standardized. At each critical control point, time-temperature profile was recorded and microbiological analysis (total aerobic plate counts, psychrotrophic plate count, coliform, and fecal coliform count), chemical analysis (pH, acid value and volatile based nitrogen (VBN)) and sensory evaluation of the item were done. Time-temperature data showed that the time the menu item had passed through temperature danger zone (5∼60$^{\circ}C$) during all phases was 60 min. At rapid cooling, but after cooling at room temperature, the temperature of this menu item did not drop below the ambient temperature. The results of microbiological test were negative throughout all phases following cooking and the results of chemical analysis did not change significantly in terms of storage periods except for VBN which increased on 7th day significantly(p<0.05). After steam/convection oven reheating and microwave oven reheating, the sensory score of the only appearance decreased significantly related to the storage time of overall quality profiles. But significant differences were not detected according to two reheating methods. In conclusion, this HACCP-based recipe was considered as an effective tool for assuring microbial as well as sensory quality of this cook/chilled item.

• 대한가정학회지
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• 제43권2호
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• pp.127-142
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• 2005

The purpose of this study was to investigate the consciousness of dietitians who provide the basic data for the utilization of traditional food in school food service. The conclusions of this study are as follows. The rate of recognition and awareness of traditional Korean food as the pursuit of learning about socio-demographic was generally high, and was remarkable in the elderly dietitians who have worked for a long term. The way how they learned about traditional Korean food was through media, school education, books, and home education, in order. Also, the dietitians who are relatively older or have worked for a long term have pride in traditional food because it suited their taste and was our traditional food. However, it was difficult to provide the food to school food service because the cooking process is complex, and students don's prefer it. Accordingly, improvements of recipe with use of traditional Korean food in school food service are urgently required. The dietitians in Gwangju City in Jeonnam province felt the need to make a standard traditional Korean food recipe, and the demand was especially the strongest among dietitians who have worked from 6 to 10 years. They suggested that the standard recipe should be made by the Korean Dietetic Association, dietitians working at school, Ministry of Education & Human Resource Development, professors majoring in Food & Nutrition, and Ministry of Health & Welfare in order.

• 대한영양사협회학술지
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• 제11권1호
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• pp.28-43
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• 2005

This study was conducted to illustrate standard menu items available in the school foodservice industry, and to establish higher nutritional standards in this industry. We reviewed menu items from 125 middle and high schools from the Seoul area for three months. These menus were then classified into 12 representative menu items, as follows: beef seeweed soup, egg soup, sliced rice rod soup, spaghetti, sauted squid with hot sauce, fish cutlet, simmered pork-egg in soy sauce, sweet and sour meat, sauted pork, acorn starch jelly salad, cucumber salad. And standard recipes of these 12 representative menu items were established, based on a survey from 150 dietitians who completed a questionnaire of 97 questions. According to the survey results, 89% of the dietitians answered positively('yes') about the necessity of establishing standard recipes for the school foodservice industry. 69% of the dietitians were educated standard recipes for the school foodservice, 91% will use standard recipes for the school foodservice Moreover, we discovered there was a consensus on what type of menu items should be included on the menus; demographic factors only affected a small range of recommended items. In order to confirm real application of resulted standard recipe, it is required to conduct quantity food production at real foodservice and study on more suitable standard recipe.