The purpose of this study was to examine the satisfaction level of military personnels dispatched to Iraq with foodservices in a bid to help establish an efficient overseas military foodservice system. A total of 300 soldiers who served in an army division dispatched to Iraq was surveyed for this study. Regarding connections between the type of management and satisfaction level with foodservices, the contracted cafeterias were more satisfactory in terms of service than the military selfoperated ones, which indicated that it’s urgently needed to improve the service of the military-run cafeterias. The present work force of the Ministry of Defence makes it hard to provide military personnels with specialized foodservices. The military foodservice should provide meals to soldiers with quality. More branded concepts should be improved in the view of cost and effect. Or it’s advisable to take advantage of private resources as part of efforts for civil-military collaboration.

This study delves into the general characteristics of spirits brewed in the Central Region of Korea-Seoul, Kyonnggi-do, Chungchung-do-paying particular attention to their varieties and fermenting methods and also comparing similarities and differences of their features. It is found first of all that there are a wide range of variety in the kinds of liquors. Among the 21 spirits investigated, not a single one resembles any one of the remaining in terms of the raw material, and the brewing method and process. Secondly, all of them use locally produced grains and can be classifiable as belonging to the common category of yakju (clean spirit) with fragrant elements added for the purpose of enhancing health or decreasing any harmful effects after drink. Thirdly, these traditional folk wines are characterized by the addition of secondarily fermented spirits. The more secondarily fermented spirit a wine has, the more fragrant and palatable it becomes and also the less harmful. Fourthly, all the spirits of this region are fermented by using yeast kodupap (steamed rice). The brewing temperature is usually around 15~20℃ for 5~8 days or 3~4 days for the majority of the cases. Fifthly, purifying is done with the yongsoo (strainer), the sieve, traditional Korean paper, etc. As such, we can say that all the brewers endeavor to maintain Korean traditional methods of wine making.

This investigation was undertaken for the purpose of studying the quality and acceptability during storage at room or refrigerator temperature of Yackwa containing waxy rice flour substituted for 0,10,30,50,70% of the wheat flour. The storage periods were 0,15,30 and 45 days. Chemical composition, composition of fatty acids, and value, and peroxide values of Yackwa were measured. Sensory evaluation was done by a panel of 5 judges majoring in food and nutrition. The evaluation was repeated 4 times. Objective evaluation was done by rheometer and color difference meter. Chemical composition of Yackwa were 5.9~6.8% for moisture, 3.43~4.09% for crude protein, 22.35~27.65% for crude fat, 0.27~0.31% for ash, 15.6~18.4% for fructose, 10.6~13.7% for glucose, 0.34~1.0% for sucrose, and 0.79~2.37% for maltose, respectively. Fatty acid contents of Yackwa were 10.54~10.73% for palmitic acid, 4.12~4.18% for stearic acid, 25.8~26.9% for oleic acid, 51.6~52.1% for linoleic acid, and 0.27~0.34% for linolenic acid, respectively. Acid value and peroxide value of Yackwa during storage showed little change. As a result of sensory evaluation for Yackwa made various levels of waxy rice flour, there were no significant differences in most of characteristics between the samples supplemented with waxy rice flour to 30% of wheat flour at 0.01% level. By the color difference meter, the value of L (lightness) and b (yellowness) were increased by increasing the amounts of waxy rice flour, however, there were no significant differences at 0.1% level between the samples supplemented with waxy rice flour to 30% of wheat flour, on the other hand, the value of a (redness) was decreased by increasing the amount of waxy rice flour. In the textural characteristics, brittleness, and chewiness were increased by increasing the amounts of waxy rice flour, and by lengthening the storage period, on the other hand, resilience and cohesiveness showed vice versa. In the correlation coefficient between sensory characteristics and mechanical characteristics, overall acceptability in sensory evaluation correlated significantly with cohesiveness, chewiness, and the values of L, a, and b in mechanical test in most of samples(p〈0.001).