http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
최정숙 ( Jeong Sook Choe ),박한식 ( Han Sik Park ),박승현 ( Seung Hyun Park ),이진영 ( Jin Young Lee ),강민숙 ( Min Sook Kang ) 한국식생활문화학회 2012 韓國食生活文化學會誌 Vol.27 No.3
The purpose of this study was to develop an evaluation indicator for the industrialization of local cuisine. We conducted a literature study, interviews with experts, and a Delphi survey. The resulting evaluation indicator was divided into four groups and nine sub-groups. The four groups were locality, taste and functionality, industrial base, and business value. The nine sub-groups were traditionality, regionality, eating quality, nutrition and functionality, condition of development, technological level, rights and policy, marketability, and ripple effects. Also 22 items were created as indicators for evaluating classes ; historicity, sustainability, rarity, awareness of local resident, the number of similar restaurant, appearance, taste, nutritional balance, health functionality, availability of raw materials, suitability of environmental exchange of market, standardization of recipe, simplification of recipe, storability, intellectual property rights, government`s policy, appropriacy of price, popularization, possibility of franchise, globalization, improvement of local image, vitalization of local economy. The four most important classes corresponded to one of the four groups. These classes were sustainability, taste, state (local autonomy) policy, vitalization of local economy. The implications of this study are that the possibility of industrializing the local cuisine of each region can be evaluated and applied. Moreover, these indicators could promote the discovery of local cuisines, support planning for the commercialization of local cuisine.
최정숙(Jeong-Sook Choe),연지영(Jee-Young Youn) 한국식품영양과학회 2005 한국식품영양과학회지 Vol.34 No.2
보리와 밀의 품종에 따른 영양성분을 규명하기 위하여 보리 3품종(진미찹쌀보리, 서둔찰보리, 두산8호)과 밀 3품종(알찬밀, 탑동밀, 올그루밀)의 영양소 함량을 분석하였다. 보리의 경우 품종간에 유의적인 차이를 보인 성분은 단백질과 지방(각각 p<0.001), 섬유소(p<0.05)였으며, 단백질은 진미찹쌀보리가 다른 두 품종에 비해 낮았고, 지방함량은 서둔찰 보리가 유의적으로 가장 많았으며 그 다음 진미찹쌀보리, 두산8호 순으로 나타났다. 밀은 지방(p<0.001) 함량이 차이를 보였는데, 탑동밀이 1.27 %으로 다른 두 품종에 비해 높게 나타났다. 무기질 함량은 보리와 밀의 모든 품종에서 칼륨>인>마그네슘>칼슘>나트륨>철>아연 순으로 많이 함유하고 있는 것으로 나타났다. 보리의 경우 칼슘 함량은 진미 찹쌀보리가 31 ㎎%로 다른 두 품종에 비해 유의적으로 높았고(p<0.001), 아연 함량은 두산8호가 1.4 ㎎%로 가장 높았으며 철 함량은 진미찹쌀보리와 서둔찰보리에서 모두 2.9㎎%으로 두산8호에 비해 많았다. 밀의 칼슘 함량은 알찬밀과 올그루밀에 많이 함유하고 있었으며, 인은 올그루밀이 270 ㎎%로 가장 많았다. 철은 탑동밀에서 5.6 ㎎%으로 마그네슘은 올그루밀에서 127 ㎎%로 다른 두 품종에 비해 많은 것으로 나타났다. 품종간에 유의적인 차이를 보인 무기질은 칼슘(p<0.001), 인(p<0.001), 철(p<0.01)과 마그네슘(p<0.01)이었다. 보리의 비타민 B₁함량은 진미찹쌀보리와 서둔찰보리에, 비타민 B₂는 서둔찰보리에 유의적으로 많이 함유하는 것으로 나타났으며(p<0.01) niacin 함량은 차이가 없었다. 밀의 비타민 B₁함량은 알찬밀이, 비타민 B₂는 올그루밀이 가장 많았다. Niacin 함량은 탑동밀이 2.81 ㎎%로 가장 높은 함량을 보였고, 다음으로 알찬밀, 올그루밀 순이었다. 지방산 조성은 보리와 밀에서 C18:2>C16:0>C18:1 순으로 보리는 전체의 90%, 밀은 92%를 차지하였다. 단일 불포화지방산은 보리가 11~13%, 밀이 21~27%이며, 다중불포화지방산은 보리가 57~59%, 밀은 36~50%로 보리가 더 많은 것으로 나타났다. PUFA/SFA 비율은 보리의 경우 2.1로 품종별로 지방산 조성에 차이를 나타내지 않은 반면 밀은 1.0~1.9 범위로 품종별로 지방산 조성에 차이를 나타내었다. 보리와 밀의 아미노산 함량은 glutamic acid를 가장 많이 함유하는 것으로 분석되었다. 보리 품종별 필수아미노산 함량을 살펴보면 lysine, valine, tryptophan 함량은 두산8호에서, phenylalanine 함량은 서둔찰보리에 많이 함유되어 있는 것으로 분석되었다. 밀 품종별 lysine, isoleucine 함량은 탑동밀에서 다소 낮았다. The chemical components of barley (Jinmichapssal, Seodunchal, and Dusan No.8) and wheat (Alchanmil, Tapdongmil, and Olgeurumil) varieties were determined in terms of proximate compositions, minerals, fatty acids, amino acids and vitamin. There are significant differences in protein and lipid (p<0.001, respectively), fiber (p<0.05) of barleys. There are significant differences in lipid contents (p<0.001) of wheats. The major minerals of barley were Ca 24~31 ㎎%, P 117~129 ㎎%, Fe 1.7~2.9 ㎎%, Na 13~18 ㎎%, K 227~273 ㎎%, Zn 1.1~1.2 ㎎%, and ㎎ 38~45 ㎎%. The content of Ca in Jinmichapssal was significantly higher than those in the other varieties (p<0.001). The mineral contents of wheat were Ca 39~67 ㎎%, P 172~270㎎%, Fe 3.7~5.6 ㎎%, Na 15~17 ㎎%, K 537~558 ㎎%, Zn 2.1~2.3 ㎎% and ㎎ 106~127 ㎎%. There are significant differences in Ca, P, Fe and ㎎ of 3 kinds of wheat. The barleys contain vitamin B₁ 0.27~0.36 ㎎%, vitamin B₂ 0.07~0.11 ㎎% and niacin 1.21~1.44 ㎎%. The content of vitamin B₁ in Jinmichapssal and Seodunchal was significantly higher than that in Dusan No.8 (p<0.01). The content of vitamin B₂ in Seodunchal (0.11 ㎎%) was significantly higher than those in the other varieties (p<0.01). The content of niacin in barleys was no significant differences. The wheats contain vitamin B₁ 0.41~0.52 ㎎%, vitamin B₂ 0.29~0.39 ㎎% and niacin 1.86~2.81 ㎎%. The contents of vitamin B₂ in Olgeurumil (0.39 ㎎%) and niacin in Tapdongmil (2.81 ㎎%) were considerably higher than those in the other varieties. The contents of vitamin B₁, B₂, niacin in wheats were higher than those of barleys. Major fatty acids in barley and wheat varieties were linoleic acid, palmitic acid and oleic acid, which comprised of about 90%~92% of total fatty acid. The contents of lysine, valine, and tryptophan in Dusan No.8 were significantly higher than those in the other varieties. The contents of lysine, isoleucine in Tapdongmil were significantly lower than those in the other varieties. The content of amino acid in wheat was higher than those of barleys.
최정숙 ( Jeong Sook Choe ),박한식 ( Han Sik Park ) 한국식생활문화학회 2009 韓國食生活文化學會誌 Vol.24 No.2
The purpose of this study is to present the scheme that can enhance the value of native local foods by analyzing the case into which storytelling is incorporated in order to revitalize native local foods. Towards this end, the cases of native local foods throughout the country were recommended through professional survey and one region among them was finally selected through the field study. The survey on the native local foods was conducted through qualitative study. The four stages of storytelling: the findings of storytelling, the production of storytelling, the experience of storytelling, and sharing of storytelling were analyzed by stage and the contents of the survey by stage were developed. In the findings of story, the origins and background of the main family`s foods and food-related stories were derived. The production of stories deals with how to convey the stories of surveyed native local foods to consumers and it presented the stories about the place and food menu. In the experience of storytelling, the physical environment and non-physical environment, in which people visit native local eating houses and experience native local foods were analyzed. Finally, in the sharing of story, how the tourists who have experienced the native local foods make stories and disseminate and share them was analyzed. The significance of this study is that through the storytelling technique it presented the findings, production, experience and sharing of native local foods in the level that can apply to practical business. Although the research is in the stage of inquiry, this study is meaningful in that it presented the basic methodology that can induce the revitalization of the native local food industry through examining the tradition and significance of native local foods that can be found in all the regions of the country.