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 ~ 2026
- 주제분류 자연과학 > 생활과학 자연과학 분류의 다른 간행물
- 십진분류KDC 594DDC 641
권호리스트/논문검색
제41권 제1호 (2026년 2월) 9건
1.
2026.02
구독 인증기관 무료, 개인회원 유료
This study investigated the effects of Korean food perception factors on attitudes and utilization intentions among 101 Indians residing in Korea from March 1 to April 20, 2025. Data were analyzed using SPSS for reliability, factor analysis, multiple regression, and independent samples t-tests. Findings revealed that among perception factors—healthfulness, palatability, economic value, safety, traditional image, and religious acceptability—only palatability significantly influenced attitude formation (p<0.001). Regarding utilization intention, palatability and traditional image had significant positive effects (p<0.001), whereas healthfulness and religious acceptability served as fundamental prerequisites rather than direct motivators. Recommendation intention was primarily driven by palatability, economic value, and safety. Group analysis showed that females held more positive perceptions of traditional images and higher utilization intentions than males (p<0.01). Additionally, the non-vegetarian group reported significantly higher levels of palatability, recommendation intention, and attitude compared to vegetarians (p<0.01). These results suggest that effective promotion of Korean food to Indians requires segmented marketing strategies that integrate palatability and traditional images on a foundation of religious acceptability.
4,300원
2.
2026.02
구독 인증기관 무료, 개인회원 유료
Introduction and interpretation of The Gapjanyeon Jubeop from the Songgang Gyedang Family in Damyang
This study introduced Gapjanyeon Jubeop, a Joseon Dynasty Korean culinary manuscript transmitted through the Gyedang family, descendants of Songgang Jeong Cheol in Damyang. This is the third culinary document with a clearly identified provenance from the Honam region, following Eumsikbo (1756) and Hasimdangga Eumsikbeop (19th century). The manuscript is a folding book (14.5×27.5cm) recording 13 recipes across 18 pages: 11 liquors and 2 confections. Based on the cover inscription “Gapjanyeon”, binding condition, and linguistic analysis, the date of the manuscript is estimated to be either 1744 or 1804. Key findings include the following: First, Gapjanyeon Jubeop shows little similarity to other extant culinary manuscripts, demonstrating that it has independent characteristics. Second, systematic fermentation techniques for warm climates are evident throughout, including long-term soaking of rice, the addition of wheat flour, powdered wheat bran malts, and post-fermentation water addition (husu-beop). Third, unique liquor names such as “Huigyeong-ju” hold cultural-historical significance, with potential connections to the Huigyeongnu Pavilion in Gwangju, offering opportunities to restore traditional liquor and develop culinary tourism. Gapjanyeon Jubeop illuminates Honam food culture and provides valuable insights into fermentation techniques adapted to warm climates, making it an important resource for research on Korean traditional brewing history.
4,500원
3.
2026.02
구독 인증기관 무료, 개인회원 유료
The purpose of this study was to examine the effects of consumers’ perceived value of meal kits on their repurchase intention and to investigate the mediating role of loyalty in the relationship between perceived value and repurchase intention. An online survey was conducted among adults aged 20–50 years residing in the Seoul metropolitan area who had purchased and prepared meal kits in the previous two weeks; 400 valid responses were analyzed. Perceived value had a significant positive effect on loyalty and repurchase intention (both p<0.001), and loyalty also exerted a significant positive effect on repurchase intention (p<0.001). Mediation analysis using the PROCESS macro (Model 4) indicated that loyalty partially mediated the relationship between perceived value and repurchase intention. Furthermore, the indirect effects of economic, quality, and hedonic value on repurchase intention through loyalty were all statistically significant. These findings suggest that enhancing consumers’ perceived value and strengthening loyalty are important for promoting repurchase intention and supporting long-term customer relationships in the meal kit market.
4,000원
4.
2026.02
구독 인증기관 무료, 개인회원 유료
This study identified the dietary lifestyles of Korean adolescents and analyzed how these lifestyles affect their satisfaction with school meals. Data from the 2024 Consumer Behavior Survey for Food conducted by the Korea Rural Economic Institute were used, and 588 adolescents aged 13 to 18 years were included in the final analysis. Factor analysis identified three dietary lifestyle factors–“plan/safety-oriented,” “taste-oriented,” and “convenienceoriented”– and one factor representing school meal satisfaction. Multiple regression analysis showed that the “plan/safety-oriented” and “taste-oriented” lifestyles significantly influenced school meal satisfaction. In particular, the “plan/safety-oriented” lifestyle, characterized by an emphasis on food safety, nutrition, and meal planning, had the greatest impact on school meal satisfaction. The “taste-oriented” lifestyle, characterized by an openness to new foods, a preference for taste, and regular eating habits, also positively affected school meal satisfaction. By contrast, the “convenience-oriented” lifestyle did not significantly influence school meal satisfaction. These findings provide a basis for developing future policy measures, such as food waste reduction strategies or customized school meal models, and offer insights for designing dietary education programs tailored to the characteristics of adolescents.
4,000원
5.
2026.02
구독 인증기관 무료, 개인회원 유료
Salinity Distribution of Lunch Soups by Category and Between-Center Variability in Childcare Centers
This study examined the salinity distribution of soups served at childcare center lunches according to the soup category and quantified the between-center variability using routine monitoring data from Anyang, Korea, collected from January to December 2025. The salinity (%) was measured at participating centers, and the soups were classified into seven categories: malgeunguk, doenjangguk⋅misojangguk, miyeokguk, eomukguk, gimchiguk, yukgaejang⋅ dakgaejang⋅samgyetang, and manduguk. The descriptive statistics were calculated for each category. The mixed-effects models with a center-level random intercept were fitted to account for repeated measurements within centers and quantify the between-center variability. A total of 30,445 measurements were included. Malgeunguk comprised the largest share (n = 18,502), followed by doenjangguk⋅misojangguk (n = 7,451). Across the categories, the mean salinity ranged from 0.364% to 0.386%, and the median salinity was generally 0.400% (0.420% for doenjangguk⋅ misojangguk and eomukguk). Among the centers (n = 206), the mean center-level average salinity was 0.374% (SD 0.084), with a median of 0.396% (IQR, 0.321–0.439). Approximately half of the centers (47.1%) had an average salinity above 0.4%, whereas none exceeded 0.5%. These findings provide quantitative evidence to inform the category-specific targets and center-level management of soup salinity in childcare lunches.
4,000원
6.
2026.02
구독 인증기관 무료, 개인회원 유료
This study investigated the quality and antioxidant characteristics of rice morning bread prepared with the addition of apple peel powder (APP, 0, 4, 8, and 12% w/w). It sought to evaluate the influence of APP on the antioxidant capacity of rice morning bread. The findings are summarized as follows: First, as the APP content increased, the weight of the rice morning bread significantly increased, while the volume and specific volume decreased (p<0.001). Second, the Hunter color values showed that the L value (lightness) decreased, whereas the a (redness) and b (yellowness) values increased significantly. Third, texture profile analysis revealed that hardness and chewiness increased with increasing APP levels, whereas cohesiveness decreased (p<0.001). Fourth, antioxidant activities (measured with 2,2-diphenyl-1-picrylhydrazyl [DPPH], 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) [ABTS] radical scavenging ability, and ferric reducing antioxidant power [FRAP]) improved significantly. Fifth, the total phenolic content (TPC) of rice morning bread significantly increased with increasing levels of APP (p<0.05). In conclusion, although APP significantly enhances antioxidant properties, given the bread's physical characteristics, a 4% addition is most appropriate. This study suggests that apple peel powder, a sustainable byproduct, is a promising material for developing functional bakery products.
4,000원
7.
2026.02
구독 인증기관 무료, 개인회원 유료
An analysis of the quality characteristics of glutinous sorghum financiers revealed no significant difference in moisture content between samples prepared with freshly made batter and those prepared with batter refrigerated for 1, 3, or 5 days. The baking loss rate increased in financiers prepared with batter stored for up to 3 days. Both crumb redness and yellowness decreased significantly with increase in batter storage period (p<0.001). Texture analysis showed that hardness and chewiness were highest in the sorghum financier made with batter stored for 1 day, and decreased with increase in storage time (p<0.001). Quantitative-descriptive analysis showed no significant differences in external color, flavor, moisture, taste, and aftertaste among samples across storage periods. The results of the consumer preference test showed no significant differences in color, aroma, taste, texture, or overall acceptance.
4,000원
8.
2026.02
구독 인증기관 무료, 개인회원 유료
This study analyzed the texture and rheological properties of waxy barley flour subjected to heat-moisture treatment and α-amylase treatment and examined how these treatments affect the processing suitability. Waxy barley flours were treated with a heat-moisture treatment (HM), α-amylase treatment (EZ), and their combined treatment (HM-EZ), and the transparency, textural properties, steady shear flow, and dynamic viscoelastic characteristics were analyzed. The HM and HM-EZ treatments maintained low transparency from the early storage stage and exhibited higher hardness and gel strength, suggesting enhanced gel-forming characteristics, as well as higher shear stress and apparent viscosity under shear conditions. In contrast, the EZ-treated samples showed improved initial dispersibility, increased adhesiveness and extensibility, and lower viscosity with higher flowability. Dynamic rheological analysis revealed elastic-dominant gel behavior in the HM and HM-EZ treatments, whereas the EZ treatment resulted in a lower storage modulus and more flexible viscoelastic behavior. These results show that the physical and rheological properties of waxy barley flour vary with the heat-moisture and α-amylase treatments, and suggest that tailored processing strategies can be used to design waxy barley-based food ingredients for specific applications.
4,000원
9.
2026.02
구독 인증기관 무료, 개인회원 유료
This study examined the potential of Abeliophyllum distichum leaf powder as a functional food ingredient. A. distichum is endemic to Korea with varioe biological activities. Vegan white chocolate was prepared with 0, 0.25, 0.5, 0.75, and 1% A. distichum leaf powder, and the physicochemical properties, texture, antioxidant activity, and sensory characteristics were analyzed. The total polyphenol content and DPPH radical scavenging activity increased significantly as the amount of A. distichum leaf powder increased, indicating enhanced antioxidant capacity. Color analysis revealed decreases in the lightness (L*) and redness (a*) values and an increase in yellowness (b*), resulting in a darker chocolate color. The pH increased slightly as the level of powder addition was increased, while the soluble solid contents decreased. Texture analysis revealed decreased hardness and increased cohesiveness, resulting in a softer and more compact texture. The sensory evaluation suggested that the overall acceptability was highest in the chocolate containing 0.5% A. distichum leaf powder, with the highest scores for color, aroma, and taste. Higher addition levels reduced the acceptability because of the increased bitterness and color intensity. These results suggest that 0.5% A. distichum leaf powder is the optimal level for enhancing the functional and sensory qualities of vegan chocolate.
4,000원
