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임국이,김선효 한국식생활문화학회 1988 韓國食生活文化學會誌 Vol.3 No.2
본 조사는 서울시, 충남 대전시, 경북 영주시, 충남 서천군에 거주하는 530명의 주부를 대상으로 1987. 11. 16∼11. 28 사이에 떡의 이용실태와 시판제품의 품질특성에 대한 주부들의 평가도를 조사했던 바 여기에서 얻어진 결과를 요약하면 다음과 같다. (1) 조사대상자의 가정에서 이용하는 떡의 종류는 총 37종 이었고 그중 인절미(67.9%), 송편(66.6%), 흰떡 (51.4%), 개피떡(43.4%) 등 일부 도병류의 이용율이 높았고 전병류, 단자류 및 일부 증병류의 이용율은 아주 낮았다. (2) 의례시 떡의 이용율은 혼례때 가장 높았고 상례때 가장 낮았으며 돐, 혼례, 회갑때는 백일, 어른과 아이의 생일, 제사, 상례때보다 떡의 이용율이 높은 경향이었다. (3) 의례시 가장 많이 이용하는 떡은 백일, 돐, 아이의 생일에는 백설기로 어른의 생일, 혼례, 제사, 회갑에는 인절미로 나타났다. (4) 어른과 아이의 생일에는 케이크의 이용율이 (36%내외) 떡보다 높은 경향이었다. (5) 절식시 떡의 이용율은 설날에 가장 높았고 그 다음이 추석으로 나타났으며 그밖의 절식은 조사대상자의 가정에서 거의 지켜지지 않고 있었다. (6) 전체조사대상주부들중 61.7%가 앞으로도 계속 가정에서 떡을 만들겠다고 응답했던 바 아직까지 대부분의 주부들은 의뢰 또는 구입하기보다는 가정에서 직접 만들고 싶어하는 경향임을 알 수 있었다. (7) 조사대상주부들이 시판제품을 구입하는 이유는 간편해서가(65.8%) 가장 많았고 또한 시판제품을 구입하지 않는 이유는 내 손으로 직접 만들고 싶어서가(44.3%) 가장 많았던 바 두가지 이유가 상반되는 경향이었다. (8) 조사대상주부들은 시판되는 떡의 품질특성중 맛과 색 등 관능적인 면은 비교적 좋게 평가하는 경향이었고 가격, 위생성, 포장 및 저장성 등을 나쁘게 평가하는 경향이었다. 시판제품의 색은 주부의 거주지에 따라 농어촌에 거주하는 주부가 도시에 거주하는 주부보다 더 좋게 평가하는 경향이었다. (p<0.05) 위생성은 주부의 학력과 거주지에 따라 주부의 학력이 높을수록, 농어촌지역보다는 도시에 거주하는 주부일수록 시판제품이 더 비위생적이라고 평가하는 경향이었고(p<0.01) 포장에 대해서는 주택형태에 따라 농가나 아파트에 거주하는 주부가 단독주택이나 연립주택에 거주하는 주부보다 더 나쁘게 평가하는 경향이었다. (p<0.05) (9) 조사대상주부들은 시판제품의 가장 개선해야 할 점으로 위생성(37.0%), 가격(23.8%), 포장(15.6%), 맛(11.1%), 저장성(10.1%) 및 색(2.4%) 등의 순으로 지적하였고 주부의 거주지에 따라 대도시에 거주할수록 위생성을, 농어촌에 거주할수록 가격을 가장 개선해야 할 점으로 보는 경향이었다. (p<0.05) The purpose of this study was to find out the utilization status of Korean rice-cakes and the evaluation degrees of their commercial products by subjects. The subjects were 530 housewives lived in Seoul, Deajeon, Youngju city, and Secheon khan. We conducted this survey from November 16 to 28, 1987 by questionnaire method. The results obtained can be summarized as follows; 1. In the subjects' home, 37 kinds of Korean rice-cakes were used. All of them, Inchelmi (67.9%), Songpyeon (66.6%), Whinddeg (51.4%) and Gaepiddeg (43.4%) were frequently used. 2. All of ceremonial days, Korean rice-cakes were used most frequently on the wedding day but they were used scarecely on the funeral day. 3. On the birth day of children and adults, cakes were used more frequently than Korean rice-cakes. 4. All of Korean festival days, Korean rice-cakes were used most frequently on New Year's day. 5. In the future, most housewives (61.7%) hoped to make the Korean rice cakes of themselves at home. 6. Convenience (65.8%) was the most favored cause purchasing the commercial products but many housewives (44.3%) wanted to make the Korean rice-cakes of themselves at home. 7. All the quality properties of commercial products, taste and color property were favored and price, package, storage and hygienic properly were poorly evaluated by housewives. 8. The evaluation about color property of commercial products were affected by resident place variable of housewives (P<0.05) and hygienic property were affected by resident place and academic career variable of housewives significantly (P<0.01). And package property of them was affected by dwelling house type significantly. (P<0.05) 9. Housewives indicated that commercial products were improved hygienic property (37.0%), price (23.8%), package (15.6%), taste (11.1%), storage (10.1%) and color (2.4%) in order.
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방사선 조사선량에 따른 유지의 이화학적 성질변화 (I)
임국이 대한가정학회 1992 Human Ecology Research(HER) Vol.30 No.4
To investigate the oxidative stabilities of the ${\gamma}$-ray irradiated soybean during storage and heating and some physico-chemical characteristics of soybean and the extracted soybean oil (SBO) with/without the ${\gamma}$-ray irradiation were determined. The ${\gamma}$-ray level use in irradiation for soybean were 2.5, 5.0 and 10.0 KGY respectively and Acid Value, Peroxide Value, Conjugated Diene Value, Composed Fatty Acids amounts, and Trans Fatty Acid occurrence were determined for all samples, which were incubated at 45$\pm$1$^{\circ}C$ for 25 days heated at 180$\pm$1$^{\circ}C$ for 30 hours. And these values of the ${\gamma}$-ray treated samples were compared to those of nontreated samples. The results were obtained as follows : 1. According to the increased level of the ${\gamma}$-ray irradiation, there was little difference in Dielectric Constant, Viscosity, and the Induction Period by Rancimat. But, in case of 5.0 KGY, oxidative stability was increased more twice than that of non-irradiation. In the quantity of fatty Acids composition of the extracted soybean oil irradiated with 10.0 KGY, palmitic, oleic and linoleic acids were less increased thanb those of non-irradiation, while stearic, linolenic acids were decreased. In the case of 2.5 KGY irradiation, stearic and oleic acids were increased. 2. The Acid Value of SBO according to the ${\gamma}$-ray irradiation level was almost not change, but was 0.1 lower than that of non-irradiation during incubation (45$\pm$1$^{\circ}C$). The Peroxide Value of SBO with the ${\gamma}$-ray irradiation, was very lower than that of non-irradiation, but its effect on oxidative stability was better of SBO treated with 5.0 KGY and 10.0 KGY. In the Fatty Acids composition of SBO, palmitic, stearic, oleic acids were increased, while linoleic, linolenic acids were decreased during incubation(45$\pm$1$^{\circ}C$). This tendency was more obvious due to the ${\gamma}$-ray level. While heating(180$\pm$1$^{\circ}C$), the Acid Value of SBO treated with the ${\gamma}$-ray irradiation was decreased, the Acid Value of SBO irradiated with 2.5 KGY was the lowest. Also the peroxide Values of SBO treated with 5.0 KGY, 10.0 KGY were very lower than that of non-irradiation. Conjugated Diene Value of SBO was almost unchanged according to the ${\gamma}$-level and heating time. 3. When the methyl linoleate was irradiated with the ${\gamma}$-ray, the Trans Fatty Acid was little produced. In case of SBO with non-irradiation, the trans C18:1 was occured about 6.5~7.9%, but trans C18:2 and C18:3 were not shown, while SBO irradiated with the ${\gamma}$-ray 2.5, 5.0, 10.0 KGY, trans C18:3 and C18:2 amount in SBO were increased according to heating time, but trans C18:3 was little occured. As these results, the effects of the ${\gamma}$-ray irradiation to oil containing food were to cut down the energy for food storage and to increase oxdative stability during storge. And also it was shown to be the best that 10.0 KGY of the ${\gamma}$-ray irradiation would be applied to soybean.
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