藥膳飮食店의 메뉴 選擇屬性이 顧客滿足에 미치는 影響

辛承美(Shin, Seung-Mee),鄭美泳(Jung, Me-Young),金銀京(Kim, Eun-Gyung) 청운대학교 관광산업연구소 2012 관광산업연구 Vol.6 No.2

Modern food culture is gradually changing like in western style. Accordingly geriatric diseases like hypertension, obesity, heart disease are increasing alarmingly. people are increasing concerned that wellness and healthy food. This study aims to examine effect of customer satisfaction on menu selection property, for the empirical analysis, 360 questionnaires were collected. The standard unit of the analysis was set to be customers at Yaksun food restaurants in Seoul, Kyunggi between the period of June 7 and July 31, 2011. This survey was conducted this statistical package program analyzed using SPSS 12.0 for window was afrequency analysis tools, analysis, factor analysis, reliability analysis, linear regression analysis to test the hypothesis. The results of analyzing, independent variables of this study, menu selection property are external factor of Yaksun menu, health factor of Yaksun menu, selection factor of Yaksun menu, component factor of restaurant, and the dependent variable, customer satisfaction was analyzed as customer satisfaction factor, accordingly linear regression analysis was executed for the hypothesis verification. The results of this study can be summarized as the following. Mainly in restaurants Yaksun use more than 20 years of age to less than 50 appeared to be housewives showed that the most popular and widely used mainly as a family event was over. In addition, the menu selection attributes to effect impact on customer satisfaction in the regression analysis was conducted to learn about the more yaksun as analyzed on the basis of the findings presented to restaurant managers or practitioners wishing to provide a comprehensive, must implications.

한국 전통음식 통합검색 시스템 구축을 위한 통과의례음식 연구

신승미 ( Seung Mee Shin ),손정우 ( Jung Woo Sohn ) 한국식품영양학회 2008 韓國食品營養學會誌 Vol.21 No.3

The traditional ritual foods of Korea have developed with for many years, and differ by locality, family customs and religious characteristics. In an efforts to establish the database on that addresses the difficult issue of a classification system for traditional Korean foods, we have conducted a survey of a traditional Korean ritual foods. In the database, typical 10 rites are represented, covering birth to death, these are birth, the hundredth day after birth, the first birthday, the commemoration of finishing books(graduation), the coming of age ceremony, marriage, the birthday feast for an old man, the 60th wedding anniversary, the funeral, and the memorial service. For each rite, the appropriate traditional Korean foods are classified into 6 categories -main dishes, side dishes, tteok lyou, hangwa lyou, eumchung lyou and the others. Some of these have varied considerably with the passage of time, and some have since disappeared. This database provides a basis for generational transmission, preservation and development of traditional Korean ritual foods as one of the components traditional Korean culture.

율피가루 첨가 쿠키의 품질 특성

신승미(Seung Mee Shin),김은경(Eun Gyung Kim) 한국산학기술학회 2017 한국산학기술학회논문지 Vol.18 No.1

본 연구에서는 부산물인 율피를 이용해 쿠키를 제조하여 그 품질특성을 조사하고 식재료로서의 가능성을 알아보고자 하였다. 쿠키는 제조 시 사용되는 밀가루에 대해 율피가루를 0%, 10%, 20%, 30%, 40% 첨가하여 쿠키를 제조하였으며, 모든 쿠키는 180℃에서 10분간 예열된 오븐에서 20분 동안 구웠고, 구운 쿠키는 상온에서 24시간 동안 식힌 후 실험에 이용하였다. 제조한 쿠키는 수분함량, 굽기 손실률, 퍼짐성, 색도 측정, 경도 측정과 관능검사를 실시하여 각 쿠키의 품질 특성을 알아보았다. 그 결과 율피가루를 첨가한 쿠키의 수분함량은 율피가루 함량에 따라 유의적인 차이가 나타냈으며(p<0.001), 쿠키의 퍼짐성과 색도의 L값(밝기)와 b값(황색도)는 율피가루 함량이 증가할수록 감소되어 실험군간의 유의적인 차이를 보였으나(p<0.001) 반면 쿠키의 경도와 적색값은 쿠키 제조 시 율피가루 함량이 증가할수록 유의적인 차이를 보이며 증가하였다(p<0.001). 관능평가 결과, 율피가루 20% 첨가 쿠키가 색, 조직감, 전체적인 기호도면에서 다른 실험군에 비해 가장 높은 점수를 나타내었다. 따라서 위의 실험결과를 정리하면 율피가루를 첨가한 쿠키 제조 시 율피가루 대체 비율은 20%가 가장 적합한 것으로 나타났고 율피가루는 소비자의 기호를 충족시키고 기능성을 증가시키는 데 있어 쿠키의 좋은 재료가 될 것으로 여겨진다. This study investigated the quality characteristics of cookies made with chestnut inner peel powder and its potential as a food ingredient. Cookies were made with various levels (0, 10, 20, 30, 40%) of chestnut inner peel powder. Dough pieces were baked for 20 minutes at 180℃ in an electrically heated rotary oven for about 10 minutes, and all items were measured after cooling for 24 hours at normal temperature. Quality characteristics were measured by moisture content, leavening rate, loss rate, spread factor, color, texture profile analysis, and sensory evaluations. The moisture content of cookies was significantly affected by increasing chestnut inner peel powder (p<0.001). The spread factor as well as L-value and b-value of cookies significantly decreased with increasing chestnut inner peel powder content (p<0.001). However, hardness and redness (a-value) of cookies significantly increased with increasing chestnut inner peel powder content (p<0.001). The sensory score showed that cookies added with 20% chestnut inner peel powder had higher color, texture, and overall acceptability scores than other samples. As a result, quality of cookies added with 20% chestnut inner peel powder was the most suitable, and we suggest that chestnut inner peel is a good ingredient for increasing the consumer acceptability and functionality of cookies.

탈지 밀웜 분말 첨가량을 달리하여 제조한 설기떡의 품질특성

신승미(Seung-Mee Shin) 한국산학기술학회 2019 한국산학기술학회논문지 Vol.20 No.8

본 연구는 고 탄수화물식품인 설기떡에 단백질함량이 높은 탈지 밀웜 분말 첨가량(0, 3, 6, 9 및 12%)을 달리하여 제조한 설기떡의 품질특성으로 색도, 기계적 물성, 관능평가, 일반성분, 분지사슬 아미노산 함량을 평가하였다. 품질특성 평가를 수행한 결과, 색도의 경우 명도(L) 값은 탈지 밀웜 분말 첨가비율이 증가할수록 유의하게 낮아진 반면, 적색도(a)과 황색도(b) 값은 탈지 밀웜 분말 첨가비율이 증가할수록 유의하게 높아졌다. 탈지 밀웜 분말 첨가량에 따른 설기떡의 기계적 물성 측정결과 경도, 검성은 탈지 밀웜 분말 첨가비율이 증가할수록 유의하게 높아진 반면, 씹힘성, 탄력성과 응집성에서는 유의하게 낮아졌다. 탈지 밀웜 분말 첨가량에 따른 설기떡의 관능평가의 경우, 탈지 밀웜 분말을 6% 첨가한 설기떡(MS-6)의 색, 맛, 향 및 전반적인 기호도 점수가 가장 높았다. 탈지 밀웜 분말을 6 % 첨가한 설기떡(MS-6)의 일반성분을 대조군과 비교한 결과, 대조군과 MS-6간에 수분함량과 조회분 함량에는 차이가 없었으나, 단백질 함량은 MS-6이 높았고 탄수화물은 대조군이 높았다. 탈지 밀웜 분말을 6 % 첨가한 설기떡(MS-6)의 분지사슬 아미노산(BCAA) 함량을 대조군과 비교한 결과, 대조군에 비해 탈지 밀웜 분말 첨가로 근육형성 기능을 하는 branched amino acids인 valine(275.8±3.41 mg/100 g), leucine(414.3±5.87 mg/100 g) 및 isoleucine(188.9±2.31mg/100 g)의 함량이 유의적으로 증가되었다. 이상의 결과 탈지 밀웜 분말을 6 % 첨가한 설기떡(MS-6)은 일반성분중 단백질함량, 아미노산 중 분지사슬 아미노산(valine, leucine 및 isoleucine) 함량이 대조군에 비해 높아져 영양적 단점이 보완되어 단백질 강화식품으로의 활용가치가 높을 것으로 보여진다. This study was performed to develop Sulgidduk prepared with different levels (0, 3, 6, 9 and 12%) of defatted mealworm powder and to evaluate the characteristics of this Sulgidduk. We performed an assessment of color values, mechanical properties, general compositions and branched amino acids of Sulgidduk prepared with different levels of defatted mealworm powder. For the color values, the lightness(L) was decreased with increased amount of defatted mealworm powder, while the redness(a) and yellowness(b) were relatively increased. For the mechanical properties, the hardness and gumminess were significantly increased according to the increased amounts of defatted mealworm powder, but the chewiness, springiness and cohesiveness showed significant differences. For the sensory evaluation, the overall quality of Sulgidduk prepared with 6% defatted mealworm powder (MS-6) was higher as compared with that of the other Sulgidduk samples. For the general composition, the moisture and crude ash contents of MS-6 did not shown differences, while the crude protein was higher than those of the control, and the carbohydrate content of the control was higher than that of the MS-6. The contents of branched amino acids (valine, leucine and isoleucine) of MS-6 were higher than those of the control. Therefore, it was concluded that MS-6 could be a protein rich food as a good source of branched amino acids such valine, leucine and isoleucine.

한국 전통음식 통합 검색 시스템 구축을 위한 세시음식 연구

신승미 ( Seung Mee Shin ),송태희 ( Tae Hee Song ) 한국식품영양학회 2008 韓國食品營養學會誌 Vol.21 No.2

홍삼분말을 첨가한 설기떡의 품질특성

신승미 ( Seung Mee Shin ),정정숙 ( Jung Suk Jung ),한명륜 ( Myung Ryun Han ),김애정 ( Ae Jung Kim ),김영호 ( Young Ho Kim ) 한국식품조리과학회 2009 한국식품조리과학회지 Vol.25 No.5

사과 농축액을 첨가한 사과한천젤리의 품질특성

신승미(Shin, Seung-Mee) 청운대학교 관광산업연구소 2015 관광산업연구 Vol.9 No.2

This principle objective of this study was to evaluate the quality characteristics of apple hanchun jelly prepared with different 6 level(0, 10, 20, 30, 40, 50% base of apple juice °brix) of apple extract. we conducted the moisture, sugar content, pH, Hunter’s color values, the mechanical characteristics, hydroxy radical scavenging activity and sensory evaluation of apple jelly samples, Apple jelly were 78.35-74.18% of moisture, 21.23-29.06 of °brix%, 2.33-2.46 of pH, respectively. In the Hunter's color value, L value of apple jelly products were decreased according to apple extract was increased, but a and b values was increased. With regard to the mechanical properties of apple jelly samples, the score of hardness, springness, gumminess, chewiness were significantly decreased. In hydroxy radical scavenging activity were significantly decreased, it means that antioxidative activity was getting higher. In sensory score of apple jelly, taste, color, flavor, texture, overall quality of 30% apple extract jelly was significantly higher score, respectively. Judging from research results of the apple jelly product, recommended substitution level for addition of apple extract in jelly was 30%.

강황 분말 첨가 증편의 품질 특성

신승미(Seung-Mee Shin),정경희(Kyung-Hee Joung) 한국산학기술학회 2018 한국산학기술학회논문지 Vol.19 No.1

본 연구는 쌀가루 중량의 0.5%, 1%, 1.5%. 2% 비율로 강황 분말을 첨가한 증편의 품질특성에 관한 것으로 수분, pH, 당도, 색도, 기계적 물성특성, 항산화능, 관능적 특성에 관하여 수행되었다. 그 결과로 증편의 수분함량은 51.26~51.99%로 유의적인 차이가 있었다(p<0.001). 색도 측정 결과 L값은 대조군에서 73.00으로 높았으며, 강황 분말이 첨가될수록 유의적으로 감소하였다(p<0.05). 황색도(b값)는 대조군이 4.24로 가장 낮았고 강황 분말을 첨가할수록 유의적으로 높게 나타났다(p<0.05). 물성 측정 결과 경도 및 부착성, 탄력성, 응집성, 씹힘성, 검성은 시료 간에 유의성이 나타나지 않았으며 경도의 경우는 대조군이 가장 낮게 나타났고 강황 첨가량이 증가할수록 경도가 증가하는 것으로 나타났다. 또한 증편의 DPPH 소거능에서 대조군에 비해 강황 첨가군이 높은 항산화 효과를 나타내었다(p<0.001). 관능평가 결과 강황 분말 1% 첨가군이 색, 맛, 향, 조직감, 전체적인 기호도에서 유의적으로 가장 높은 점수를 나타내었다(p<0.001). 따라서 강황 분말 첨가 증편 제조시 강황 분말 1% 첨가가 바람직하다고 판단되었고, 강황 첨가 증편의 개발 가능성을 확인하였으며 이러한 연구결과는 더 나아가 증편 제품개발 및 산업화에 활용할 수 있을 것으로 생각된다. This study was conducted to investigate the effects of turmeric powder on jeung-pyun. Turmeric jeung-pyun containing 0%, 0.5%, 1%, 1.5%, and 2% turmeric powder was prepared and the moisture, pH, sugar, color, texture, DPPH and sensory properties of the samples were measured. Moisture contents of jeung-pyun were 51.26~51.99% and there were significant differences among the samples(p<0.001). The L-values were significantly decreased with increasing turmeric powder content. The b-value was low in the control and there were significant differences among the samples(p<0.05). Texture profile analysis showed that there were no significant differences among the groups in hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewiness. The hardness was the lowest in the control group and increased with increasing turmeric powder content. The antioxidant activities as measured by DPPH increased with increasing turmeric powder content (p<0.001). In the sensory evaluation, 1% addition of turmeric powder showed the highest preference in terms of color, taste, flavor, texture and overall preference(p<0.001). As determined by this study, the addition of 1% turmeric powder was the most favorable method for making use of turmeric powder in the production of jueng-pyun.

한국 전통음식 통합 검색 시스템 구축을 위한 향토음식 연구

신승미 ( Seung Mee Shin ),정경희 ( Kyung Hee Joung ) 한국식품영양학회 2008 韓國食品營養學會誌 Vol.21 No.2

한식당 이용특성에 따른 메뉴 선택 속성이 고객만족에 미치는 영향

신승미(Shin, Seung-Mee),유향주(Yoo, Hyang-Ju),정경희(Joung, Kyung-Hee) 한국산학기술학회 2014 한국산학기술학회논문지 Vol.15 No.7

오늘날 한식의 세계화가 이루어지면서 우리나라를 방문하는 외국인 관광객 수가 매년 증가함에 따라 한식에 대한 관심이 높아지고 인지도와 기대감이 크다. 본 연구는 한식당 이용특성에 따른 메뉴선택속성이 고객만족에 미치는 영향에 대해서 조사해보고자 하였다. 또한 한식의 메뉴선택속성을 통해 외국인 관광객들에게도 한식이 편안한 이미지로 다가가 발 전할 수 있는 기초자료로 활용하는 것이 본 연구의 목적이다. 연구 결과, 한식당 이용특성에 따른 메뉴선택속성이 고객만족에 유의한 영향을 미치고 있으며, 외국인 관광객들이 메뉴를 선택하는데 있어 속성을 알고 고객만족으로 이어지는 것으로 판단 된다. 그러나 외국인 관광객들에게는 한식 메뉴에 대한 설명과 특성의 부족한 부분은 개선 할 필요가 있는 것으로 사료된다. This study discusses the customer satisfaction as a result of the attributes of menu choice that can meet the needs of foreign visitors. Furthermore, it discusses the possibility that Korean food can be recognized internationally and the research data be available in advance for the people who are going to visit Korea. This study is based on documentary records and empirical studies to analyze and appreciate the effects of customer satisfaction in restaurants that foreigners usually visit. The documentary records are rooted in the related books, papers published in domestic and international associations, academic journals, and various periodicals. According to this research, the attributes of the menu choice in relation to the differences in their purposes has a meaningful influence on the customer satisfaction, so the menu choice of foreign tourists drives their gratification of Korean food. In short, the explanations and ingredients list about items in Korean restaurants need to be improved and explained to increase the number of potential foreign tourists.