Traditional Korean beverage can be divided into Jang, Gahl Soo, Mi Su, Soo Jung Gwa, Shick Hae, Tahng, Hwa Chae, Sook Su, and Tea according to ingredients and how it is proccessed. The purpose of this study was to investigate the Korean beverage percetpion and to analyze the factors (sociodemographic factors and life-style related factors) which influence percetpion of Korean beverage. Questionnaries were hand delivered to 2,200 subject residing in Seoul and 1,884 questionnaris were collected : resulting in 84% response rate. Statistical data analysis was completed using SAS Package program for the analysis of covariance(ANOCOVA).The results are as follows: (a) Survey on Korean beverage perception showed that the recognition rates of ShickHae(58.4%), Cition Tea(53.5%), Sung Nung(48.7%) and Soo Jung Gwa(40.8%) were high, whereas those for Tahng, Jang, and Gahl Soo were low.(b) About 40% of respondents performing 4 kinds of Korean traditional ceremony a year The percentage that reported they purchased Korean beverages was 44.0%, higher than the 38.5% that answered they made Korean beverage at home.(c) In analyzing the factors which influence beverage perception, the sociodemographic factors variously influenced perception rate depending on beverage. Age and sex had influenced on perception rate of Shick Hae and Donggulre Tea. Income level influenced on the perception rate of Sung Nung and Citron Tea. Sociodemograhpic factors like senior over 50s, female and extended family size had positive influence on the perception rate.

The purposes of this study are : (a) to investigate the attitude to various coffee and tea of women, (b) to analyze the characteristics of each classified group according to eating frequency, and (c) to abstract the factors which can influence the consumption of coffee and tea. Questionnaires were hand delivered to 1,200 women residing in Seoul. A total of 1012 was usable: resulting in 84% response rate. Statistical data analysis was completed using SAS Package program for the one way-analysis of variance(ANOVA), Duncan's multiple comparison test, factor analysis and analysis of covariance (ANOCOVA). (a) Instant coffee was most consumed(22.1 times a month), green tea in tea bag(8.7), Donggulre tea(8.3), Coffee (72) in order of frequency. Among Korean traditional tea Donggulre tea(8.3) and Yuja tea (2.0) were most prefered but still a minute quantity of Korean traditional tea was enjoyed. (b) Coffee and Black tea was regarded unhealthful but habitual, delicious and familiar beverage. Green tea was regarded good for health but not so habitual, practical and familiar. The consumer awareness can be grouped into 3 clases : Healthy factor, Habitual Practical factor, Familiar factor. (c) The sociodemographic characteristics of women influenced the beverage consumption. Women in their 30s and 40s consumed much of instant coffee and coffee. 10s and 20s consumed much of canned coffee. Working women drank much of instant coffee and green tea in tea bag. Women in highest income group(≥ 4,000,000 won/month) consumed much of coffee. (d) The factors which influenced the eating frquency of those beverages were various. The eating frequency of instant coffee was influenced by the age, familiar factor and habitual practical factor. And coffee were influenced by income level, habitual practical factor. The frequency of green tea in tea bag was influenced by habitual practical factor and familiar factor, green tea was influenced by healthy factor and habitual practical factor, Donggulre tea was influenced by habitual practical factor.

본 연구는 서울과 경기 지방의 주부들을 대상으로 식생활 행동과 편의식에 대한 인식도를 조사함으로써, 한국형 건강 편의식 개발 방향 도출에 필요한 기초 자료를 얻고자 시도되었다. 본 연구를 위하여 710명의 주부들이 응답한 설문지가 통계학적으로 분석되었다. 설문지는 일반 사항, 식생활 및 식품 구매 행동과 편의식에 대한 인식도에 관한 문항들로 구성되었다. 일반 사항 중 연령, 취업 여부, 라이프스타일이 응답자의 식행동과 편의식에 대한 인식에 유의적인 영향을 미치는 인자임이 규명되었다. 식생활 전반에 대한 책임을 맡고 있는 것은 주부들이었으나, 이들의 대부분이 식사준비에 대해 즐겁다기보다 부담을 느끼고 있는 것으로 나타났다. 이러한 태도는 다른 연령군, 취업 여부, 라이프 스타일군에서 유의적인 차이를 보였다. 장보기 빈도는 필요할 때마다 1주일에 2~3번이 가장 높았다. 또한 미리 식단 계획을 하기보다는 장볼 때 즉흥적으로 하는 경향이 뚜렷했다. 식품 구입시 가격보다는 품질을 중요시하고 있었다. 소비자들은 현재 시판되고 있는 손질된 야채나 조리된 식품에 대해 만족하지 못하고 있었다. 그러나 품질이 우수한 편의식 개발에 대한 요구도는 높은 것으로 나타났다.

The modification of rice powder was attempted by treatment of acetic acid and epichlorohydrin to improve the functional properties of baby food. The initial gelatinization temperature of rice powder determined by amylograph was decreased from 79.5℃ to 63℃ by modification. The apparent and maxium viscosity of rice paste at 95℃ before and after modification were increased from 92B.U. to 236B.U. and from 100B.U. to 202B.U., respectively. The light transmittance of modified rice paste was increased from the temperature of 60℃ and by increasing the degree of substitution at the fixed temperature, while decrease more or less by the treatment of epichlorohydrin. The degree of retrogradation of the paste was decreased from 28.7 to 18.0 upon modification. The rate of syneresis of modified rice powder was decreased with increasing the drgree of substitution and ,the extend of epichlorohydrin treatment. Syneresis was not observed when acetylated rice powder whose DS value is 0.048 was treated with 0.25% of epichlorohydrin for the formation of cross-linkage. The addition of modified rice powder in preparation of semi-solid type infant food could improve the quality without lowering overall digestibility.

Starch plays an important role in textural quality of infant food which is mainly affected by retrogradation of starch during storage. The acetylated rice was prepared and its physicochemical properties were evaluated to improve the textural quality of infant food when added. When the rice powder was reacted with acetic acid with its increasing concentration from 0.1 M, 0.2 M to 0.3 M, the amount of acetyl group and degree of substitution were increased by 0.39%, 0.8% and 1.27%, and by 0.0014, 0.031 and 0.048, respectively. The initial gelatinization temperature of rice paste determined by amylograph was decreased from 79.5℃ of unmodified rice to 67.5℃ of acetylated rice whose DS is 0.048. The apparent and maxium viscosity of rice paste at 95℃ before and after modification were increased from 92 B.U. to 201 B.U. and from 100 B.U. to 236 B.U., respectively, The degree of retrogradation and rate of syneresis were decreased from 28.7 to 18.8 and from 0.47% to 0.25%, respectively with increased by DS from 0 to 0.048. The digestibility rate of rice powder decreased from 9.19 of natural rice powder to 7.54 of acetylated rice powder whose DS is 0.048. In United State, there is no serious problem in total digestibility because only 4% of modified rice powder is added in production of infant food.

This study was carried out in order to analyze the changes in nitrogen containing taste compounds of traditional Korean soy sauce with varying Meju concentrations (Meju-water ratios of 1:4 and 1.3:4) and ripening periods (up to 2 years), and to investigate correlation between sensory characteristics and taste compound contents via contents assay and sensory evaluation of soy sauce samples. Nitrogen compound contents were higher in 1.3:4 than in 1:4 for all nitrogen compounds. Free amino acid contents were highest in soy sauce ripened for 210 days. Among amino acids, glutamic acid was highest concentration. Nucleotides and their related compound contents did not vary with concentrations and were highest in the sample ripened for 210 days. In direct sensory evaluation of soy sauce, overall taste preference showed positive correlation to sweet taste. Likewise, overall taste preference showed positive correlation to umami, nutty, sweet taste in the sensory evaluation of seaweed soup seasoned with soy sauce. Sensory evaluation score was higher in 1.3:4 than in 1:4. According to the correlation assay of taste compound contents and sensory evaluations, nitrogen compounds (such as amino type nitrogen), amino acids (such as glutamic acid, aspartic acid, and lysine, and etc.), nucleotides (such as AMP, IMP, and etc) had significant influence on the sensory characteristics of soy sauce, and therefore we can conclude that these compounds affect the taste and quality of soy sauce.

The establishment of optimal producing condition for rice-based infant foods using modified rice powder was attempted. The modification of rice powder was prepared by microwave heating as well as partial enzymatic hydrolysis. Not only thermal treatment but also enzymatic hydrolysis on rice powder increased D.E. value from 1.25 to 3.81. The water binding capacity, swelling power, solubility, digestibility by α-amylase, light transparency, and paste clarity of the modified rice powder compared to unmodified rice powder were increased from 107% to 249%, from 7.80 to 42.52, from 0.04% to 0.89ft, from 9.19% to 23.01, from 33% to 42%, and from 2.2% to 3.9%, respectively. On the other hand, gelatinization temperature, apparent viscosity, and degree of retrogradation of modified rice powder showed negative correlation with D.E. value. The 「results suggested that the thermal and enzymatic treatment on rice powder improved the physicochemical properties of rice based infant food by enhancing carbohydrate absorptionability and lowering the viscosity and opacity.

This study was conducted in ordor to find the most suitable conditions for producing the Doenjang with optimal odor compound contents. Three sample groups with the different preparing methods -Doenjang that has not gone through the soy sauce separation process (Doenjang A), Doenjang that has gone through the soy sauce separation process; Meju-20% salt water ratio of 1 : 4 (Doenjang B), and that with the ratio of 1.3 : 4 (Doenjang C)- were tested during different ripening periods. Odor compound contents were analyzed through Solvent Extraction Method and Simultaneous Steam Distillation Extraction (SDE). The number of odor compounds was greatest in Doenjang A and during the mid to late stage in each groups. In the sensory evaluation of Doenjang odors, Doenjang A received the highest scores in the categories of overall preferences, while Doenjang C got the lowest scores. Individual odor didn't vary significantly during ripening periods, but the overall odor and taste preference was highest in the samples ripened for 75 to 120 days. Stepwise multiple regression analysis of major odor compounds of Doenjang revealed that benzeneacetaldehyde is the major explanatory variable for offensive odor. Benzeneethanol, 3-methylthio-propanal and 4-methyl-phenol are the explanatory variables for salty odor, nutty odor and rancid odor, respectively. Odor compounds that contribute to the overall odor preference varied from the compounds that affect the taste preference.

본 연구에서는 상법보다 메주농도를 높게하여 간장을 제조한 후, 2년의 장기 숙성을 거쳐 시료를 제조하고, 메주 농도와 숙성 기간에 따른 맛 특성 변화를 알아보기 위해 간장의 일반 성분 및 당류를 분석하였다. 간장의 일반 성분 중 pH는 4.5~5.3 범위로, 숙성 기간에 따라 감소하였고, 적정 산도는 pH와 상대적인 경향을 보이며 숙성기간에 따란 증가하였다. 총산은 586.145~1008.169mg%로 역시 숙성기간에 따란 증가하였으며, 모두 메주농도 1.3;4에서 높게 나타났다. 완충 작용은 숙성 기간에 따라 유의적으로 증가하였다. 조단백은 6.0681~11.5431 범위로 숙성 기간에 따라 증가하였고, 메주농도 1.3:4에서 그 함량이 높았다. 조지방은 0.03~0.2%로 숙성 초기와 1.3:4에서 함량이 더 높게 나타났다. 수분은 50~70%로 숙성기간에 따라 감소하였고, 식염은 20.54~30.33%로 숙성 기간에 따라 증가하다 2년째는 감소하였다. 순고형분은 숙성 기간에 따라 증가하였고 메주농도 1.3:4에서 더 높았다. 각 시료의 환원당 함량은 숙성기간 도안 완만한 증가를 보였고, 유리당으로는 galactose 261~744mg%, glucose 139.07~339.91mg%, fructose 59.71~168.88mg% 순서로 높은 함량을 나타냈다.

This study was carried out in order to investigate effective aroma components of Korean traditional soy sauce. Volatile aroma compounds were extracted by solvent extraction, TMS esterification of methyl acetate extracts and SDE, and analyzed by GC/MSD. 140 voltile aroma compounds were detected by three different extraction methods. Most abundant volatile compounds were acids and phenols and identified aldehydes, hydrocarbons, ketones, furans, furanone, alcohols, esters, nitrogen compounds, sulfur compounds and thiazoles, too. In the analytical sensory evaluation of soy sauce aroma, there were significant differences between each soy sauce sample in all test item. To sum up, Sweet odor was high in Kyupjang. Nutty odor and traditional soy sauce odor were similarly high in Kyupjang and high concentration soy sauce. Kyupjang had high score in overall odor preference than Chungiangs. The result of multiple regression of soy sauce odor characteristics and gas chromatography pattern demonstrated that offensive and sour odor was affected by octadecanoic acid. Contributive compounds to sweet odor were 1,2-benzenedicarboxylic acid and 3,6-dioxa-2,7-disilacotane. Benzoic acid 4-methyl ethyl ester and nonacotane were identified as major compounds of nutty odor. Contribu live variables of traditional soy sauce odor were benzoic acid 4-methyl ethyl ester and 9,12-octadecadienoic acid. The main factors of odor preference were 3-methyl pentanoic acid, acetic acid, 2,6-dimethyl heptadecane and 3,6-dioxa-2,7-disilacotane.

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.

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.

Infanthood is a crucial period when mental and emotional developments take place along with physical growth. Adequate supply of nutrition is essential during this period and there is an urgent need for proper education and guidance on balanced nutrition. Therefore, this study tried to set the direction for developing baby food by investigating the conditions of weaning status and mothers perspectives on weaning. According to the result of this study, the average period when interviewees began weaning of their infants is 4.1 months and finishing period of weaning is 14.2 months on average. The frequency of consuming commercial weaning food is once a week. As high as 88.4% and the fruit juice was mainly used as the starting weaning food. The consumtion rate, more than once a day, is as high as 60%, they use commercial weaning food for convenience, especially when they are out. The 65% of surveyed group show rather dissatisfactory view about the commercial weaning food, and wanted improvements and changes. Interviewees wanted to obtain the information on baby food sold in the market and how to prepare baby food through technical literatures, and they frequently relied on commercial baby food due to its convenience. The most desired type of baby food was semi-solid paste in a disposable package that can be stored at room temperature.

본 연구에서는 한국 전통 간장의 담금용기를 달리하였을 때와 메주의 농도를 상법보다 높게 하였을 때의 질소성분 함량과 향기성분을 분석하고 향미의 관능검사를 실시한 후 향기성분 패턴과의 통계적 해석을 통해 어떠한 성분이 간장의 관능 특성에 영향을 주는지 알아보았다. 본 연구에서 얻은 결과들을 요약하면 다음과 같다. 1. 간장의 맛에 가장 큰 영향을 미치는 요인으로 평가되고 있는 질소성분의 함량에서, 총질소의 경우는 메주의 농도와 상관없이 유리병이 항아리보다 높았으며 메주의 농도가 높은 경우 많은 양을 함유하는 것으로 나타났다. 그러나 유리병은 항아리보다 적은 양의 amino태 질소와 더 많은 양의 ammonia태 질소를 함유하고 있어 질적인 면에서 떨어지는 것으로 나타났다. 2. 유리아미노산의 함량을 조사한 결과, 총유리미노산의 함량은 150일 이후 최고치를 보였다. 지미와 감미를 내는 glutamic acid, aspartic acid, serine, alanine, Iysine의 함량이 높게 나타났고, 쓴맛에 관여하는 valine, phenylaalanine, leucine, isoleucine의 함량도 높게 나타났다. 3. 휘발성 유기산으로는 acetic acid가 가장 많이 함유되어 있는 것으로 나타났고 항아리가 유리병보다 함량이 높았으며 메주농도 1 : 4는 완만한 증가를 보이나 1.3 : 4는 숙성기간 150일에 급격한 증가를 나타냈다. 고린내의 주요성분으로 알려져 있는 butyric acid는 유리병 1 : 4와 항아리 1.3 : 4가 비슷한 경향을 보였으며 유리병 1.3:4에서는 급격하게 감소하였다. 그러나 모든 군에서 숙성기간이 경과할수록 감소하는 일정한 경향을 보였다. 이 외에 valeric acid와 capric acid가 소량씩 함유되어 있는 것으로 나타났다.

Infanthood is a crucial period when mental and emotional developments take place along with physical growth. Adequate supply of nutrition is essential during this period and there is an urgent need for proper education and guidance on balanced nutrition. Therefore, this study was designed to assess to current status of lactation and to investigate mothers' perspectives on human milk and formular milk. As random samples for this study, a total of 352 mothers having infant under the age of 4 were surveyed. 27.3% of mother surveyed were breast-feeding, 38.0% were formula-feeding and 34.7% were mixed-feeding. According to the result of this study, the percentage of breast feeding was on the decrease, while the dependence on formular milk was on the rise. The main reason of formula-feeding was insufficient secretion of human milk on mothers part. The major factors that affect to select feeding method were employment status, degree of education, family income and age. Also, the interviewees desired the product fortified with special ingredients that are hot contained in formular milk currently available in the market. The most concerned problem of formula milk was indigestion and the interviewees wanted the formular milk to be improved digestibility.

국산자원의 활용방안의 하나로 율무가루와 밀가루의 복합분으로 제면을 시도하여 조리시험, 색도 및 관능검사를 통하여 알아본 결과는 다음과 같다. 조리시험에서는 율무가루의 배합비가 증가할수록 조리면의 중량, 부피 및 흡광도가 약간씩 증가되었으나 40% 율무가루가 첨가될 때까지는 밀가루 면과의 큰 차이를 보이지 않았다. 조리면의 색차(ΔE)가 밀가루 면과의 비교에서는 appreciable 이상으로 나타났다. 관능검사의 경우 색도는 30% 율무가루 첨가구까지 밀가루 면과 유의차가 없었으나 조직감에서는 율무가루 10% 첨가구만이 유의차가 없었다.

This study was conducted to examine the effects of additives and drying methods in Yukwa's manufacture. Additives had significant effects on hardness, and bean water and bean powder added group rated better than the baking powder and boiled bean added group. Sensory evaluation test showed that bean water and bean powder added group produced higher desirability. Drying methods had significant effects on all attribute of sensory evaluation, natural drying and incubative plate drying produced higher uniformity, denseness and overall desirability.

This study was attempted to standard Yukwa recipies by proposing optimal conditions for soaking time and the number of beating. Soaking time and the number of beating had effects on the number of peak, implying that 15 days of soaking time at 15℃ and 160 times of beating would be required. In Yukwa's microstructural image, the better groups were over 15 days of soaking time and as number of beating increased, the appearance improved. The longer soaking time, the better tenderness and expansion volume. The number of beating had significant effects on all sensory evaluation except volume. Response surface model showed that the optimal condition would be at least 15 days of soaking and 319 times of beating.

A study was designed to assess the current status of infant feeding and weaning practice through an retrospective survey on feeding method, a period of weaning and various kinds of weaning food. Analysing a few influential environmental factors while assessing the level of knowledge today's mothers have on infant nutrition. The results are as follows: 1. As random samples for this study, a total of 516 mothers having infants under the age of 3 were surveyed. Among them, 235 were from Seoul and 281 were from Kyongi province (Yongin, Suwon, Bupyong, Poil, Kihung, Ansan(Chungbuk)). 2. Among the infants who fell under the category of normality (Kaup index 15~18), the infants from Seoul area amounted to 60.7%, surpassing the percentage of the infants from Kyongi province, 41.9%. The percentage of the infants belong to a group of under nutrition (Kaup index 〈13) was relatively higher than that of the infants in a group of overnutrition (Kaup index 〉20). 3. 16.1% of mother surveyed were breast-fed, 54.6% were formula-fed and 29.3% were mixed-fed. The result indicated that the percentage of breast-fed infants of high-educated, working mothers were relatively lower than those of low-educated housewives. 4. Most of the respondents knew the significance or the necessity of supplementary food in terms of weaning. 5. 98.8% of those surveyed responded that the mother's adequate knowledge on weaning was necessary. 70.1% of them replied that they wanted to get various and in-depth information in printed materials such as books or other kinds of publications. They, also showed deep interest in recipe of weaning food. 6. The average period when those surveyed began weaning of their infants was 4.3±1.8 months. The tendency of earlier weaning in 3 months was founded among 41.1% of them. About half of the respondents, 52.3%, started weaning of their infants in 4~6 months. In overall, 93.4% of them set on weaning in less than 6 months after babies were born. The survey, in addition, revealed an interesting fact that earlier weaning of infants was shown in the group of high-educated mothers. 7. According to the study, finishing period of weaning was 13.3±5.4 months on average. Only 38.9% of the respondents ended weaning of their infants in 12 months, the proper period recommended by renowned experts. In general, the infants on formula-feeding finished their weaning later than those on breast-feeding (p〈0.05).

The lipid compositions of buckwheats produced in Korea were analyzed. The samples used in this experiment were as follows; Kyungbuk rice buckwheat. Kangwon hull buckwheat and Kangwon rice buckwheat. The total lipids were extracted and fractionated to neutral lipids, glycolipids and phospholipids respectively by silicic acid column chromatography (SACC). As a result, neutral lipids content of these three samples were in the range of 82.77-95.65%; glycolipids in 1.97-10.83%; and phospholipids in 2.21-6.40%. The composition of neutral lipids of these three samples showed that triglyceride were in the range of 88.7-92.0%; monoglyceride in 2.3-4.0%; free fatty acid in 3.0-3.7%; diglyceride in 0.7-0.8%.; free sterol in 0-0.7%; and steryl esters in 0-2.2%. The major fatty acids of total lipid, neutral lipid, glycolipids and phospholipids of these three samples were oleic, linoleic and palmitic acids.