간행물
韓國食生活文化學會誌 KCI 등재 한국식생활문화학회지 Journal of The Korean Society of Food Culture
- 발행기관 한국식생활문화학회
- 자료유형 학술지
- 간기 격월간
- ISSN 1225-7060 (Print)2288-7148 (Online)
- 수록기간 1986 ~ 2024
- 주제분류 자연과학 > 생활과학 자연과학 분류의 다른 간행물
- 십진분류KDC 594DDC 641
권호리스트/논문검색
제12권 제1호 (1997년 3월) 12건
1.
1997.03
구독 인증기관 무료, 개인회원 유료
The contents of articles on food safety and policy in the Donga and Chosun Ilbo from January 1960 to June 1996 were analyzed for the evaluation of subjects and trends in mass media. Among the total of 490 articles, those on cereals were most frequently appeared (20.0%), followed by the articles on sea foods (10.6%) and meats (10.0%). Articles on fats and oils were the least (2.0%) in frequencies. The proportions of articles classified based on the 10-year interval were 28.0% in the 60's, 28.0% in the 70's, 20.6% in the 80's, and 23.4% in the 90's. Major contents of articles were the safety of imported foods, food contaminations by agricultural chemicals, heavy metals and harmful additives.
4,000원
2.
1997.03
구독 인증기관 무료, 개인회원 유료
The Nara Dynasty of Japan lasted from 710 to 784 A.D, which corresponds to the period of the Unified Shilla Kingdom of Korea. The Nara Dynasty enacted the 'Daiho Law and Ordinance' by referring to those of Tang Dynasty of China. Under these legal systems, the Ministries were defined, and foods were used for paying taxes or as currency. The characteristics of the dietary culture in Nara Dynasty were as follows. 1) They obtained food from rice and other grain farming, hunting and fishery. Rice was their main staple and was also used for preparing porridge and brewing wine. 2) Under the influence of Buddhism, meat was prohibited, and milks or dairy products were supplemented for improving malnutritional status. 3) They also used seasonings, spices and sweeteners to enhance the taste and produced medicines by extracting plants, animals and minerals. 4) While chopsticks were made of bamboo, willow, silver, shell, tree or bronze, such utensils as pan earthenware steamer, or charcoal pots were used for preparing meals. 5) Highly qualified utensils, made of porcelains painted with lacguetr, metal, glass, horn and stone, were produced as handcraft art wad developed. 6) Chinese style cousines and cooking methods were popular and various types of preserving techniques like drying or salting were used. Processed cookies were also developed. 7) Although flour was used mainly among noble class people, ordinary people also used it. The royal families ate milk products a lot and even fried foods. 8) One can say that Buddism exerted an influence on Vegetarianism from this era.
4,000원
3.
1997.03
구독 인증기관 무료, 개인회원 유료
The two Korean words, Solon-Tang and Su-Ra-Sang, are generally assumed as the names of Mongolian foods which seem to have been used in Korea due to the influence from the enhanced close relationships between Mongolia and Koryo. This indicates that the two words have very important meaning in stdying the relationship between the food culture in the central asia in those days and the terminologies used in the palaces in the eras of Koryo and chosun and so have attracted continuously the related scholars‘ attention. 1. The theory of folk etymology; it is originated from its cooking that first they cut meat into small pieces and put them into a cauldron and boil sulrong sulrong (which means such boiling state in that its water bubbles up) for a along time. 2. Early of the chosun time, the king himself comes to 'Sun-Nong-Dan' where he teaches the people how to farm and hold a large festival and after that they boil the cow meat soup and feed the people around there. At that time, they name and call the kuk-bub (soup with rice) which they eat at the 'Sun-Nong-Dan' 'Sun-Nong-Tang'. 3. The India Sanskrit Sura, a kind of liquid (in which component that have someone who takes it drunken) which gods enjoy themselves over, comes into the palace on the latter half of Koryo time via Mongolia and affects and becomes the Korean words. 4. The Mongol Suru or Sulru which is a cooking in that they boil meat putted in plain water comes into Korea under the special historic relation between Mongolia and becomes Solon-Tang. For the details of the above mentioned theories, we will fully discuss the origin through studying concretely the related books and mutual comparing history, linguistic periods and phonetic changes accordingly and the changes in meaning and vocabulary forms here.
4,000원
4.
1997.03
구독 인증기관 무료, 개인회원 유료
The aim of this study has been two fold - to analyze the degree of utilization of Korean menu items in family restaurants; and to evaluate consumer satisfaction with the quality of family restaurant food and food-related service. A self-completed questionnaire survey of 280 consumers having meals in 6 family restaurants in Korea was undertaken and detailed information was collected from each. Consumer satisfaction with the quality of food and food-related service in family restaurants was evaluated by consumer questionnaires. It was measured by assessing 24 variables. Statistical data analysis was using SAS package program for descriptive analysis, t-test and analysis of variance. Importance mean score of customers was 4.07 out of 5, with performance mean score of 3.19. The gap between importance and performance scores was 0.87. The Importance-Performance Analysis (IPA) technique was used for obtaining information of the degree of utilization of Korean menu items in family restaurants. By the results of the IPA technique, menu items with fair to poor performance and high importance to the customer were cooked meals, noodles, steamed and grilled dishes, Korean salads, kimchi, beverages, single-dish course, suggesting that customer seemed to be dissatisfied with the degree of utilization of Korean menu items in family restaurants.
4,200원
5.
1997.03
구독 인증기관 무료, 개인회원 유료
약과의 튀김 온도와 반죽 횟수가 약과의 품질 특성에 미치는 영향과 혼합 계획(mixture experiment)에 따라 3가지 성된(참기름, 시럽, 소주)의 수준을 변경하여 재료 배합비가 약과의 품질 특성에 미치는 영향을 조사하였다. 튀김 온도와 반죽 횟수에 따른 영향은 색도에서 L(명도)값은 120℃에서 유의적으로 높았으며, 반죽 횟수가 많을 때 증가하였다. a(적색도)값은 온도가 높을 때 증가하였으나 반죽 횟수의 영향은 별로 없었다. b(황색도)값은 유의차가 없었다. 경도는 온도가 높을수록 유의적으로 커졌으며 반죽 횟수가 많을 때 경도가 약간 커졌다. 지방 흡수율은 온도가 높아짐에 따라 유의적으로 감소하였고, 반죽 횟수가 많을 때 약간 감소하였다. 집청 흡수율은 온도가 낮을수록 유의적으로 증가하였으며, 반죽 횟수에 따른 차이는 없었다. 재료 배합 비율에 따른 영향은 색도는 재료 배합 비율과의 사이에 뚜렷한 관계를 나타내지 않았으며, 경도는 참기름, 소주의 양이 많아지면 단단해지고 시럽이 많아지면 연해졌다. 지방 흡수율은 참기름, 시럽의 함량이 증가할 때 증가하였으며, 집청흡수율은 참기름과 소주의 함량이 감소하고, 시럽의 함량이 증가할 때 증가하였다.
4,000원
6.
1997.03
구독 인증기관 무료, 개인회원 유료
This study examined the relationship between mothers' consciousness of diet and their infant feeding methods and weaning practices. Consciousness of diet analyzed from 17 questions concerning the attitudes and opinions of diet was classified into 6 categories using the factor analysis. These categories were the faithfulness of diet, the health-directed dietary practices, the application of health information, the application of information about food and nutrition, the sincerity to meal preparation, and dietary habits. The 400 mothers selected randomly from Wonju area were surveyed. The results obtained from the study were summarized as follows. Weaning was implemented earlier by the group with better education career and with the exact knowledge of weaning. Factors associated with infant feeding methods included some sociodemographic characteristics such as birth order, mothers' employment state and income level and mothers' effort toward faithfulness of diet. The use of health-foods and nutrient supplements were prefered by the groups used bottle-feeding method. The health condition of the infants was influenced by mother's will to carry out the health information rather than infant feeding methods and weaning foods used. Mothers who perceived the importance of diet for health and consumed more milk had healthier babies, and their dietary habits were more favorable. The subjects who self-recognized the meaning of weaning and who believed that earlier weaning was good for baby or delayed weaning was the cause of anemia and poor appetite, took advantage of the information about food and nutrition as well as prefered the health-directed dietary practices. Mothers who retried to feed the weaning food rejected by baby before, applied the dietary information to the real meal management more actively and had a more desirable dietary habits. In those cases the baby had improved health condition. Those who were interested in the meaning of weaning and the nutritious effect of weaning foods, revealed significantly higher tendency on the performance of cooking information and the more confidence to the health information from advertisement.
4,200원
7.
1997.03
구독 인증기관 무료, 개인회원 유료
This study was carried out in order to investigate general characteristics, sugars and organic acids contents of Korean traditional soy sauce, and to find out possibility of high quality soy sauce production in a short period through high concentration soy sauce making. In this study, we prepared three different types of soy sauce, low concentration soy sauce (Chungjang), high concentration soy sauce and Kyupjang, high quality traditional Korean soy sauce. pH of soy sauce were 4.46~4.90 and did not show difference among three samples. Titratable acidity, buffering power and total free acid content were the highest value in Kyupjang. Kyupjang showed the highest contents of salt and pure extract. As the ripening period increased, the salt content increased in Chungjang samples, but decreased in Kyupjang. Reducing sugar contents of Kyupjang, high concentration soy sauce and low concentration soy sauce were 1.13%, 0.76% and 0.53%, respectively. Free sugar in soy sauce were analyzed maltose, glucose, galactose and fructose. Total free sugar content was highest in high concentration soy sauce, however, contents of glucose and fructose were higher in Kyupjang than in Chungjang samples. Galactose was the main free sugar in Chungjang, but glucose was in Kyupjang. Among identified volatile organic acid, acetic acid was present in the highest concentration, and volatile organic acid content was highest in the high concentration soy sauce at 150 days. 20 nonvolatile organic acids were detected in Korean traditional soy sauce. Succinic acid, lactic acid and 2,5-pyridine dicarboxylic acid were the main nonvolatile organic acid in soy sauce.
4,000원
8.
1997.03
구독 인증기관 무료, 개인회원 유료
This study was carried out in order to analyzed the changes in nitrogen containing taste compounds of three different types of traditional Korean soy sauce with varing ripening period, and to investigates correlation between sensory characteristics and taste compounds contents via contents assay and sensory evaluation of soy sauce samples. Total nitrogen, ammonia type nitrogen and amino type nitrogen contents showed the highest value in Kyupjang. 17 kinds of free amino acid was detected in Chungjangs and 16 kinds of free amino acid was detected in Kyupjang. Nucleotides and their related compounds detected were hypoxanthin, xanthin, IMP, AMP, Inosine, ADP. Free amino acid and nucleotides and their related compounds contents were highest in Kyupjang. Nitrogen related compounds content of high concentration soy sauce ripened over 150 days increased similarly with Kyupjang. In the sensory evaluation of soy sauce taste, Chungjang samples acquired the highest score in the offensive taste test while Kyupjang marked highest score for sweet taste, nutty taste, taste preference. High concentration soy sauce ripend over 150 days yielded the result similar to that of Kyupjang. Sweet taste showed positive correlation with nitrogen compounds. The materials that showed positive correlation with nutty and traditional soy sauce taste and taste preference were nitrogen compound, IMP, AMP. Except for tryptophan, all free amino acid showed positive correlation with nutty and traditional soy sauce taste. Particulary, taste preference correlated to lysine, aspartic acid and glutamic acid.
4,000원
9.
1997.03
구독 인증기관 무료, 개인회원 유료
The productivity of a hospital foodservice system has a significant implication in hospital management as costs for labor and material increase, competitions among hospitals increase, and patients' expectations as to the quality of hospital services increase. The foodservice is characterized by its labor intensiveness. The objective of this study was to examine associations between operational and managerial factors and the productivity of dishwashing work in hospital foodservice systems. The labor productivity in 20 conventional food service systems was assessed and related to a number of influencing variables within the system. The productivity measurement was based upon the total dish equivalents as a ratio of the total direct and non-direct labor hours required to wash these dishes. 20 hospitals with more than 500 beds located in Seoul were surveyed to obtain data for study variables. Questionnaire and a survey form were mailed. Statistical methods used in this study were descriptive analysis and Pearson product moment correlation analysis. Hospital system characteristic which was found to correlate significantly with productivity was the ratio of dish loss. As this increased, the productivity level increased.
4,000원
10.
1997.03
구독 인증기관 무료, 개인회원 유료
Well-balanced meal is very important in its quantity and quality. Especially on the quantity field it becomes difficult for a foodservice operation to decide proper portion for individuals uniformly. These study was focused to setting up a proper portion by each food service operation. The results obtained were: 1. Individual consumption size from dormitory food service of college: cooked rice 282 g, soups 161 g, pot stewes 162 g, stir fries 53 g, stews 32 g, kimchies 47 g, fresh and boiled salads 43 g, one course dishies 477 g, pan broiles 44 g, meunieres 124 g. Individual consumption size from industry foodservice (white collar worker): cooked rices 228 g, soups 205 g, pot stewes 251 g, stir fries 20 g, stewes 76 g, kimchies 57 g, fresh and boiled salads 36 g, one course dishies 423 g, pan broiles 63 g, meunieres 38 g. 2. Proper portion of meal based on a statistical data is as follows: at college foodservice - cooked rices 280~290 g, soups 155~170 g, pot stewes 170 g, stir fries 60 g, stewes 35 g, kimchies 40~60 g, fresh and boiled salads 50 g, one course dishies 480 g, pan broiles 50 g, meunieres 130 g and at industry foodservice (white collar worker) - cooked rices 220~250 g, soups 210 g, pot stewes 250 g, stir fries 20 g, stewes 80 g, kimchies 60 g, fresh and boiled salads 40 g, one course dishies 430 g, pan broiles 70 g, meunieres 40 g.
4,000원
11.
1997.03
구독 인증기관 무료, 개인회원 유료
The purpose of this study is, to examine current foodservice management practices at free meal service organization for elderly people and, to evaluate the attitude of recipients about the service and their ecological background. 6 meal service center as well as randomly selected 120 recipients at Sungnam area were surveyed and interviewed and result were summarized as follow. The cost of each meal (lunch) was ranged from 1,300 won to 1,500 won and number of attendant at meal service were ranged from 50 to 200 persons. Meal time for lunch begins from 10:30 am to noon because greater portion of people (elderly) didn't take breakfast frequently. Most of the center adapted self-service system. Standard recipe was not developed and meal preparation was controlled under the experiences of volunteer’s. Recording system of, nutrition management, production control, storage and inventory control was not well adapted by most of the center. In order to measure the level of storage, sanitation etc., scorin system in survey was adapted in this study and result are as follow: The score of sanitation of kitchen was lower than dinning area and that of food storage was lowest score. It was suggested that not only financial but also systematical support on management by local government may be necessary to meet the goal of supply nutritionally balanced food at the center. The score given by the recipient on the satisfaction of meal service was rate as 4.8 at the 5-point maximum scale. Meeting friends and share social relationship was major reason (41.6% of the total) of visiting to the center. It is suggested that in order to meet the changes of the patterns of change of social and family structure, the service of the center should be extended in urban area and it is necessary to develop systematic management models for the center.
4,000원
12.
1997.03
구독 인증기관 무료, 개인회원 유료
To study on the standard food cooking method of perilla seed soup, author analyzed the fatty acids of the soup by gas chromatography, and estimated its appearance, flavor, taste, viscosity, and overall taste by the sensory evaluation. We measured the change of TBA (Thiobarbituric acid) values of the oil from perilla seed soup during the period of storage at 4℃. The results were as follows: 1. The sensory evaluation indicated the best level at the S4 group, the ratio of rice powder to perilla seed was 50 to 40. 2. The most fatty acid of S4 group (perilla seed: 40 g) was linolenic acid. 3. The TBA values of the oil from perilla seed soup increased continuously according to the storage duration at 4℃. According to these results, it was concluded that perilla seed soup would supplement essential fatty acid, linolenic acid.
4,000원
