한국 관광호텔의 식당메뉴계획에 대한 조사연구

유양자,안경숙 세종대학교 1978 세종대학 논문집 Vol.7 No.-

The menu is the merchandising tool of a fool service operation and is also the foundation upon which the superstructure of the restaurant is built. Upon it depend the kinds of equipment needed, the staff required, the purchasing methods, the storage requirements, the designs and the decor of the dining room and finally its ultimate financial success. And this is the very why the menu planning is vital to a restaurant business. Before we plan the menu, we must consider many different factors, such as cost and profitability, foods available, limitations of cooking equipment and space, the ability of the production and service personnel. But most of all, we must know who our guests are, and what they need and desire. In Korea, you can say that the purpose-aimed, systematically organized volume food feeding started with the begining of the hotel business and their history is relatively very short compared to the many other industries. But as the tourist busness increased enormously, they are on the way to the leading position of the Korean industries. As the sales volume of the catering department compared to the room sales increased enormously, it plays a very important role in a hotel. But as the foreign, especially the occidental, table cultures are pretty different from ours, we must learn their favorite food items their cooking methods and their serving of the guest. The purpose of this study is to figure out what the problem our hotel-restaurant business, which mainly is servring the foreign tourists, is facing at the viewpoint of the menu planning especially based on the food preferences of the patrons. At first we studied the 9 different menus from hotel-restaurants in Seoul to find out what kind of foods they prefer to serve and also the way or practice of their planning menus. And to get further informations, we had some depth interview with hotel man and posed 28 questions by means of questionaire to the managers of the food and beverage department of the 26 different hotel in Seoul. And to arrive to the solutions for the problems, we quoted several researches and studies about the food preferences which were tested by some European and American servaying institutions.

Microwave 를 이용한 조리방법에 따른 상용채소의 무기질 함량 변화 : 시금치와 브로커리

유양자,김선태,박세원 한국조리과학회 1995 한국식품조리과학회지 Vol.11 No.2

The effect of blanching time, blanching water and power settings of microwave oven on the minerals retention in spinach and broccoli were investigated. The vegetables were blanched for 60, 120 and 180 sec, with water 0㎖, 50㎖ and 100㎖ every 100 g of raw material at two different power settings (700W, 400W). The retention of minerals(Ca, K, Mg, Cu, Fe, Na, P) in spinach and broccoli were higher at the 400W power than 700W power level, regardless of blanching time. At the high power, the retention of minerals in spinach and broccoli were reduced remarkably as the blanching time increased. The reason for this is that the increasing power level results in greater water coming ou from the vegetable. Also, minerals in vegetable as coming out with this water loss in proportion to the blanching time.

조리용기와 가열시간에 따른 삼계탕 용출액 중 무기질함량에 관한 연구

유양자,김선태,박세원 한국조리과학회 1993 한국식품조리과학회지 Vol.9 No.1

삼계탕을 남비 및 압력솥에서 각각 30분, 60분, 90분, 120분, 150분, 180분씩 가열했을 때 용출액 중의 무기질 성분(Ca, K, Mg, Zn, Fe, Na, P)의 함량변화를 검토한 결과는 다음과 같다. 1) 삼계탕 용출액 중의 무기질 성분 즉 Ca, K, Mg, Zn, Fe, Na, P의 용출량 변화를 보면, 남비에서는 가열 시간이 경과함에 따라 모두 증가되었지만, 압력솥에서는 Ca, K, Mg, Zn이 가열시간의 경과에 따라 증가된 반면 Fe, Na, P은 120분에서 최대 수치를 보인 후 그 이후 에서는 감소되는 추세였다. 2) 가열전 생시료의 Ca/P은 1:0.91이었으나, 가열 후의 Ca과 P의 용출비율은 가열시간에 따라 불규칙적이었는데 남비가 1:3.58∼1:4.68이었고, 압력솥은 1:2.02∼1:3.96의 범위를 나타내고 있다. 이 비율은 칼슘의 체내이용에 이상적인 식사 중의 칼슘과 인의 비율인 1:1∼1:1.5와 비교해서 너무 많은 차이를 보였다. 3) 가열시간에 따른 무기질 용출 증가율은 Ca 경우에서만 남비와 압력솥에서 시간이 지남에 따라 비슷한 증가율을 보인 반면 K, Mg, Na, P등은 30분에서 60분동안 남비와 압력솥 모두에서 가장 높은 증가율을 보였다. Zn은 남비의 경우 120분에서 150분 동안, 압력솥에서는 30분에서 60분 동안 가장 높은 증가율을 보였고, Fe은 남비의 경우90분에서 120분동안, 압력솥의 경우는 60분에서 90분 동안 가장 높은 증가율을 나타냈다. This study was examined on the change of mineral contents (Calcium, Potassium, Magnesium, Zinc, Iron, Sodium, Phosphorus) in Sam-gye-tang broth cooked by various cooker and boiling time. The results were as follows; 1) In cauldron, the contents of Calcium, Potassium, Magnesium, Zinc, Iron, Sodium, Phosphorus were increased in proportion to boiling time. In pressure cooker, the contents of Calcium, Potassium, Magnesium, Zinc are increased according to boiling time but the contents of Iron, Sodium, Phosphorus were showed the maxium value at 120 minutes and were decreased since then. 2) Ca/P was 1:0.91 in raw materials of Sam-gye-tang. But the extracting rate of Ca/P of the broth cooked in cauldron was 1:3.58∼1:4.68 and 1:2.02∼1:3.96 in pressure cooker. This rate was quite different from the recommended one of 1:1∼1:1.5. 3) In the increasing rate of minerals according to boiling time, the increasing rate of Calcium was showed similar in cauldron and pressure cooker, but Potassium, Magnesium, Sodium, Phosphorus were showed the maximum increasing rate from 30 to 60 minutes in cauldron and pressue cooker. Zinc was showed the maximum increasing rate from 120 to 150 minutes in cauldron and from 30 to 60 minutes in pressure cooker.

보리차 저장시의 변패 및 변패미생물에 관한 연구

유양자,경규항,이민정 한국조리과학회 1990 한국식품조리과학회지 Vol.6 No.2

냉장 온도에서 보리차를 저장하는 동안에 보리알을 그대로 둔 상태에서는 보리차의 산도가 증가되고 pH는 감소하는 경향이 뚜렷이 나타나나 보리알이 제거된 상태에서는 산도나 pH의 변동이 없어 보리차를 저장하는 동안 볶은 보리로부터 산성물질이 용출된다는 사실이 밝혀졌다. 보리차의 저장온도를 높여 20∼35℃에 저장하였을때에는 온도가 상승함에 따라 세균이 출현하는 빈도가 증가하였으며 모든 시료에서 산도가 저장 일주일 정도까지 증가하다가 그 이후 약간씩 감소하기 시작하는 때부터 증가하기 시작하여 산도와 pH는 적절한 관계를 나타냄이 관찰되었다. 변패되어 혼탁해진 시료로부터 미생물을 분리하여 이 세균들의 형태학적 생리학적 성질을 조사하여 본 결과 분리세균 모두가 Bacillus속에 속하는 포자형성 세균으로 동정되어 분리된 세균은 Bacillus licheniformis, Bacillus coagulans, Badillus cirulans, Badillus stearothermophilus Bacillus brevis이었다. 이 세균들이 보리차에 번식하게 된 원인은 이들이 내열성 포자를 만들기 때문에 보리를 볶는 과정이나 볶은 보리를 물에 넣고 끓이는 가열 과정에서도 견딜 수 있었다고 판단된다. 변패되고 있는 보리차의 유기산 분석 결과로 휘발성 유기산으로는 acetic acid가 현저히 검출되었고 유기산은 아니지만 많은 양의 ethanel이 검출되었다. 비휘발성 유기산으로는 lactic acid와 succinic acid의 검출빈도가 가장 놓았고 양적으로도 많은 결과가 나타났으며 보리차의 관능적인 면에서 볼 때 변패되는 보리차는 주로 acetic acid와 ethanol이 변패취의 주요물질인 것으로 생각된다. 보리차의 보리알을 제거하고 저장하였을 때에는 보리알을 그대로 두고 저장하였을 때보다 미생물에 의한 변패 빈도나 정도가 약하게 나타났는데 그원인은 보리알에 부착되어 있는 미생물 포자를 보리알과 동시에 제거함은 물론 보리알로부터 용출되어 나올 영양소를 제거하였기 때문이라고 생각되나 세균수의 증감이 일률적이지 못한점이 아직 의문으로 남는다. 그러므로 보리차를 끓인 후에는 보리알을 제거하고 될 수 있으면 20℃이하의 낮은 온도에 저장하는 것이 미생물의 성장을 억제할 뿐 아니라 보리차의 산패 및 혼탁 방지에 유리하다고 할 수 있다. Quality deterioration of barley drink during storage was examined by measuring viable count, titratable acidity (TA), turbidity and pH of barley drinks with or without barley particles stored at temperatures of 20, 25, 30, and 35℃. Qualitative analysis of organic acids in spoiled barley drink was also performed. TA of barley drink during storage increased to 0.009, 0.0095, 0.0097 and 0.020% at 20, 25, 30 and 35℃, restectively. TA reached the mixima between 7 and 10 days of storage and reduced from then on. pH values followed the exactly reverse trend of TA. The rate of bacterial spoilage of barley drinks was faster when it was stored at higher temperatures. The numbers of bacteria were in the range between 9.0×10^6-8.0×10^8 cells/ml depending on the storage temperatures and the different brands. Those samples with higher bacterial growths showed higher optical densities. Volatile organic acids such as acetic, formic, propionic, isobutyric, isovaleric acids were detected in addition to ethyl alcohol. Non-volatile organic acids such as pyruvic, lactic, oxalacetic, succinic, fumaric acids were detected. Among them, acetic and lactic acids were most important in their quantities. Five different kinds of spoilage bacteria were isolated and identified as Bacillus licheniformis, Bacillus coagulans, Badillus cirulans, Badillus stearothermophilus and Bacillus brevis, all of which were found to form endospores.

全참깨粕과 脫皮참깨粕에 대한 食品營榮學的인 比較硏究

柳良子 세종대학교 1974 세종대학 논문집 Vol.6 No.-

Whole and decuticled sesame meals of Korean Sesamum indicum were analyzed as to their proximate components (moisture, fat, protein, sugar, fiber, ash), minor components (oxalic acid, phytin, calcium, phosphorus) and amino acid patterns. In addition the nutritive values of whole and decuticled sesame protein were determined by studying the growth of rats. The results were summarized as follows: 1)The crude fiber and crude ash content of the decuticled sesame meal was lower than that of the whole sesame meal. But the crude protein content of the former was greater than the latter. 2)Oxalic acid and calcium content of the decuticled sesame meal was lower than that of the whole sesame meal. But phytin and phosphorus contents were found in approximately equal amounts. 3)The amino acid content of the protein in whole and decuticled sesame meal was found in approximately equal amounts, while their lysine content was deficient as compared to reference protein. 4)In fat feeding tests, decuticled sesame meal improved the protein efficiency ratio more than whole sesame meal. Furthermore, fortification of sesame protein with lysine or soybean improved the protein efficiency ratio more than non-fortification.

감자의 몇가지 營養成分에 대한 마이크로波와 在來的 調理方法의 比較 : 2. 窒素化合物및 脂肪酸의 변화에 대하여 (2) Changes of Nitrogenous Constituents and Fatty Acid Composition

柳良子 세종대학교 1985 세종대학 논문집 Vol.12 No.이공

The effects of boiling, electric oven and microwave cooking methods on the nitrogenous constituents and fatty acid composition of lipid in two major Korean potato varieties were assessed. Total nitrogen and nonprotein nitrogen contents were significant increase by electric oven baking, but these contents were significant decrease by microwave cooking. Electric oven baked potatoes were increase of 7.5%, but microwave cooked potatoes were decrease of 4.6% in total amino acids of raw potatoes, respectively. The cooking methods used in this study did not change the fatty acid pattern of lipid in the potatoes nor cause isomerization of the unsaturated fatty acids.

재래적 방법을 이용한 조리방법에 따른 상용채소의 무기질 함량 변화 : 시금치와 브로커리

유양자 한국조리과학회 1995 한국식품조리과학회지 Vol.11 No.4

The effect of time and amount of water by conventional blanching method on the retention minerals in spinach and broccoli was investigated. The vegetables were blanched for 1, 2, 3 and 4 minutes, with 150㎖, 300㎖, 450㎖ of water for every 100g of raw material. Blanching of spinach showed that Na was reduced remarkably after 2 minute of blanching, the others (K, Fe, Ca, Mg, P, Cu) were gradually decreased as the blanching time increased. Blanching of broccoli showed that the content of minerals were reduced remarkably after 1 minute of blanching. The longer blanching time further reduced the content of minerals. The retention of minerals (Na, K, Fe, Ca, Mg, P, Cu) in spinach and broccoli was reduced gradually as the blanching water increased. The retention rate of minerals were 12.7% of Na, 37.4% of K, 37.1% of Fe, 43.9% of Ca, 39.0% of Mg, 53.5% of P, 56.2% of Cu in spinach and 21.0% of Na, 41.3% of K, 57.8% of Fe, 38.8% of Ca, 51.5% of Mg, 57.7% of P, 44.4% of Cu in broccoli for 4 min, with water 450㎖ every 100g of raw material.

조리전 전처리 방법에 따른 시래기의 무기성분의 변화

유양자,박세원 한국조리과학회 1997 한국식품조리과학회지 Vol.13 No.5

Dried raddish leaves were prepared by using three different pre-treatment methods (shady sun-drying, freezing after blanching, and shady sun-drying after blanching). Then, the retention of minerals in dried raddish leaves was determined. It was shown that the retention of most minerals (Na, K, Fe, Ca, Mg) except P was higher when shady sun-drying method was used. The retention of P was shown to be the lowest when freezing after blanching method was used.

초등학교 급식소의 식품구매 실태조사 : 경기도 지역을 중심으로

유양자,윤선주 한국조리과학회 1997 한국식품조리과학회지 Vol.13 No.3

Food procurement practices in elementary schools were evaluated to provide basic information for the efficient foodservice management. Total 85 self-completed questionnaires were collected out of 134 dieticians working for elementary schools in Kyungkido, and analyzed for demographic background, purchasing activities and processing-food utilization status. The results were as follows: 1. The elementary schools were located in urban (22.0%), provincial (58.5%), and isolated areas (19.5%). 2. 62.4% of them were conventional schools and rest of them were commissary schools (37.6%). 3. As the total meals produced in schools increased, the number of meals served per foodservice staff and the workload increased, and more foods were purchased through wholesalers and competitive bids. 4. There were no significant differences (p > 0.05) in food procurement practices by the location, type of foodservice systems and the size of schools. 5. As the number of total meals in schools increased, the level of FPI (Food Processing Index) points for meat products, fish products, kimchi and sauce decreased.

급식형태에 따른 서울시 고등학교 급식 만족도 연구

유양자,홍완수,최영심 한국조리과학회 2000 한국식품조리과학회지 Vol.16 No.2

The purpose of this study was to examine the needs of high school students on foodservice. A survey from 8 high school foodservice operations in Seoul was undertaken and detailed information was collected from 538 high school students. Completed questionnaires were received from 3 self-operated and 5 contracted school foodservice operations. Statistical analyses were performed by SPSS including descriptive analysis and t-test. The 49.8% of the respondent students were male and 50.2% female. The whole students assessed the importance and performance of school foodservice as 4.18 and 2.83 out of 5 respectively, which suggests that the school foodservice needs to be improved. The Importance-Performance Analysis(IPA) used for obtaining information on high school foodservice management suggested that foodservice attributes with fair to poor performance but with high importance were sanitation of food, service of foodservice personnel, dealing with complaints and the reflection of students' opinion in menu.