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한방약선 음식의 외식 동기와 서비스스케이프(Servicescape) 관계 연구
장혁래(Hyuk Rae Jang),최성웅(Sung Woong Choi),김태순(Tea Soon Kim) 한국조리학회 2010 한국조리학회지 Vol.16 No.5
This study examines the causal relationships among motivation to eat out, servicescape, customer satisfaction and repurchase intention in Seoul metropolitan area by conducting a survey to herbal food restaurant customers from January 20, 2010 to February 26, 2010. A total of 600 copies were distributed, and 522 copies were collected. Among them, except for 29 copies which were inadequate for analysis, 493 copies were analyzed by a factor analysis and reliability analysis using SPSS 12.0, and the research hypotheses were verified with a canonical correlation analysis and regression analysis. The results are as follows. First, there are relatively high correlations between such motivation for herbal food as the prevention of diseases, eco-friendly food, recipes, food calories and servicescape of functionality, safety, cleanliness, and accessibility. Second, the result of the multiple regression analysis between servicescape of herbal food and customer satisfaction shows that safety, cleanliness, and accessibility have significant effects on customer satisfaction. Third, customer satisfaction with herbal food has a positive effect on repurchase intention. Accordingly, useful suggestions are provided on the basis of these results.
조리종사자의 대인애착이 직무만족, 직무애착에 미치는 영향
장혁래(Hyuk Rae Jang),김광수(Kwoung Soo Kim),안현모(Hyun Mo Ahn),전경철(Kyong Chul Jhun) 한국조리학회 2013 한국조리학회지 Vol.19 No.1
This study was conducted from 10 February 2011 until 2 March 2011 targeting culinary workers in deluxe hotels in Seoul. The data from 161 copies of questionnaire were analyzed using SPSS 17.0 for the factor analysis and the reliability test, and the multiple regression analysis was performed to verify the hypotheses. The results are as follows. First, correlation among interpersonal attachment, job satisfaction and job attachment showed that stable attachment had a significantly positive(+) effect on job satisfaction and job attachment. Second, unstable attachment had a negative effect on job satisfaction. Moreover, there were no correlations between job satisfaction and job attachment by the types of attachment. Third, for the effect of interpersonal attachment on job satisfaction, the stable one had a significantly positive(+) effect on job satisfaction; however, avoidant and unstable ones didn`t have a significant effect on job satisfaction. Consequently, the results of this analysis suggest the future direction of culinary workers.
파운드케익의 단맛조절과 보존기간 및 조직감 향상을 위한 Na±2-(4-methoxyphenoxy)propanoate의 응용
이성규(Sung Kyu Lee),백무열(Moo Yeol Baik),장혁래(Hyuk Rae Jang),박승국(Seung Kook Park) 한국식품과학회 2008 한국식품과학회지 Vol.40 No.5
본 연구에서는 표준 당 용액과 파운드 케익에서 단맛 억제제인 Na-PMP의 단맛 조절 기능을 증명하였다. 설탕은 여러 식품에서 수분 보유력, 조직감 그리고 맛과 관련된 식품의 특성과 같은 성질을 제공하는 중요한 성분 중의 하나이다. 그러나 식품에서 이러한 장점을 얻기 위하여 첨가하는 설탕의 양은 적절한 단맛의 범위를 벗어나는 과도한 양이므로 식품의 향미를 저해하는 결과를 초래하게 된다. 이러한 문제점을 해결하기 위하여 단맛 억제물질인 Na±2-(4-methoxyphenoxy)propanoate(Na-PMP)을 식품에 적용하였다. 먼저 2.5, 5.0, 7.5, 10.0%의 설탕 용액과 이 농도의 설탕 용액과 같은 단맛 강도를 갖도록 과당 용액을 제조하였다. 이 용액 각각에 250과 500 ppm의 두 가지 수준으로 Na-PMP를 혼합하여 저해 정도를 측정하였다. 이 두 가지 단맛 억제제의 농도에서 모두 단맛 강도가 유의적으로 저해되었다. 이 표준 용액에 대한 결과를 바탕으로 단맛 억제제를 파운드 케익에 적용하였다. 우선 과량의 설탕(10, 20, 30%)이 첨가된 파운드 케익에 대한 부피, 경도, 수분함량, 저장성에 대한 검사를 실시하였다. 물리적 측정 결과 설탕이 30% 더 첨가된 케익이 조직감과 저장성 면에서 품질이 가장 좋았기 때문에 이 케익에 단맛 억제제를 45 ppm(1.5% of 10,000 ppm Na-PMP), 52.5 ppm(1.7% of 10,000 ppm Na-PMP,) 60 ppm(2.0% of 10,000 ppm Na-PMP)의 세가지 수준으로 첨가하여 관능검사를 실시하였다. 45 ppm의 Na-PMP를 첨가한 것이 파운드 케익의 기본 배합비와 단맛에 있어서 유의적 차이를 보이지 않았다. Na-PMP의 첨가는 설탕의 장점을 유지하면서 파운드 케익의 과량의 단맛을 효과적으로 억제하였다. The purpose of this study was to demonstrate the inhibitory action and quality-improvement functions of sweetness inhibitor, Na±2-(4-Methoxyphenoxy) propanoate (Na-PMP) in pound cakes. Na-PMP was first used to evaluate the intensity of sweetness in different concentrations of sucrose and fructose solutions: Na-PMP (250 and 500 ppm) was added to the model solutions of 2.5, 5.0, 7.5, and 10% sucrose and the equi-sweetness levels of fructose with the sucrose solutions. Both concentrations of Na-PMP significantly modified the sweetness intensity for both model solutions. For practical application of Na-PMP, different levels of sucrose (10, 20, and 30%) were added to the basic recipe (a control) of pound cake preparation. Excessive sweetness due to the addition of high levels of sucrose to the basic recipe was modified by the addition of Na-PMP, which resulted in equi-sweetness as the control (p<0.05). Moreover, Na-PMP improved the texture and shelf-life of the pound cake.