아동의 식습관과 기호에 관한 연구

이효지,김연수,정낙원 한국조리과학회 1990 한국식품조리과학회지 Vol.6 No.2

A study on the dietary habit and the food perference of Pre-school Children was made in order to identify the state of their dietry life and provide the data of dietetic education which can help the children to live a desirable food life, by analysing the present dietry life into the dietry habits, food preference, the actual condition of nutrition intake and table manners. 1. The Diet Habits. Both boys and girls were fond of dinner best and tended to neglect breakfast and lunch. 64.2% of the total children took meals regularly. 2. Food Preference. The most favorite food was beef, ham, Dupoo (beancurd), squid, ice-cream, bananas, watermelon, sweet potatoes, corn, Ingeolmi (cake form glutinous rice), doughnuts, JJajangmyon (Chinese noodles), Coke, fried chicken. 3. The Actual Conditions of Nutrition Intake. The frequency of intake of meat and its pressed food was the lowest and that of fishes, shellfishes, fats and vegetables was low, too. 4. Table manners and Sanitary Conditions. The average mark of table manners and sanitary conditions is 12.49±2.65. The children didn't practice well in the following points; talking at table, beginning to eat after the beginning of elder person's, brushing their teeth after taking meals, keeping a straight posture.

전통음식에 대한 의식과 식생활행동에 관한 조사연구 : 서울 및 경기도 일부지역 주부들을 중심으로

이효지,이윤경,장은주 한국식생활문화학회 1996 韓國食生活文化學會誌 Vol.11 No.2

Generally, the culture of dietary life in a country is closely related to the heritage of racial culture, and it is very important to inherit and develop the culture of the traditional dietary life. This research is to investigate consciousness and behaviors of dietary life using a questionnaire survey for 521 housewives living in Seoul and Kyonggido. The data was analyzed with frequency, percentage, T-test, χ² (Chi-square)-test, dispersion analysis, Pearson's correlation and hierarchical multiple-regression analysis. The results of the survey are summarized as follows; 1. Consciousness of Traditional Foods. They thought that traditional foods were Sinsollo, sorts of beverage, Dduk (Korean cake), Kim-chi, Hankwa (Korean cookies), and Kujolpan, and that traditional foods were proud for its various tastes. But they thought the cuisine of the traditional food is very complicated, accordingly the frequency of traditional food was decreased. Therefore they thought that its tastes was important to develop and spread traditional foods. 2. Dietary Life Behaviors for Traditional Food. They take traditional foods on big holidays and religious service days. It is their mother who taught them the traditional cooking method. Most ftequently used cooking method is boiling. They gave their children a traditional snack such as Dduk (Korean cake), noodles, and fried food. Frequency of taking beverage, Hankwa (Korean cookies), Juk (guel) and Dduk (Korean cake) have been decreased. 3. The Correlation of General Environment and Consciousness, Knowledge, Dietary Life Behaviors of Traditional food. The older they are, the more eager to teach traditional food cooking, to preserve the traditional table setting, to give their children traditional snack and the more traditional dietary life behaviors are.

한국 전통 스낵식품

이효지 한국식품과학회 1989 식품과학과 산업 Vol.22 No.1

ADAS를 위한 보행자 탐지 기반 변속 패턴 알고리즘 개발

송민호(Minho Song),안태현(Taehyun An),최혁인(Hyeokin Choi),김영근(Young-Keun Kim) 한국자동차공학회 2018 한국자동차공학회 학술대회 및 전시회 Vol.2018 No.11

「 부인필지 」 의 조리과학적 고찰

이효지,차경희 한국식생활문화학회 1996 韓國食生活文化學會誌 Vol.11 No.3

The Buinpilji is a book of food and clothes which was published in 1915 by Binghugak, Lee. The food part of Buinpilji is as follows: ① The staple food are 2 kinds of Bab, Juk, and Guksoo. ② The side dishes are 7 kinds of Kimchi, 4 kinds of Tang and Marunchan, 3 kinds of Jim, Jockgall, and Po, 2 kinds of Namul, Jon, Kui, and Jockpyun, and 1 kinds of Son, Shinsonro, Pokkum, Hoe, and Sundae. ③ There are also 10 kinds of Dock, 13 kinds of Kwajungryu, and 8 kinds of Umchungryu. ④ There are 14 different kinds of wine. ⑤ For seasoning there are 6 kinds of soybean sauce and oils and 1 kinds of vinegar. ⑥ There are 177 ways of preparing the ingredient 18 kinds of cutting terms, 22 heating terms. 29 expressions of taste can be found in the book.

전통떡류의 과학적 고찰과 산업화 과제

이효지 한국식품영양과학회 1999 한국식품영양과학회 학술대회발표집 Vol.45 No.-

다식류의 문헌적 연구 : 1100 - 1990년 문헌을 중심으로

이효지,조신호 한국식생활문화학회 1992 韓國食生活文化學會誌 Vol.7 No.4

찜의 문헌적 고찰(II) : 어패류 . 채소류 및 기타를 이용한 찜을 중심으로

이효지,김은실,전희정 한국식생활문화학회 1990 韓國食生活文化學會誌 Vol.5 No.1

조선시대의 조리서를 중심으로 어패류, 채소류 및 기타를 중심으로 만든 찜의 종류와 찜에 사용된 재료 및 조리법의 변화, 조리에 사용된 계량단위, 용어 등을 분석 고찰한 결과 다음과 같이 요약할 수 있다. 1. 어패류를 주재료로 한 찜의 종류는 28가지, 채소류는 17가지, 기타는 2가지이다. 2. 찜에 사용된 부재료는 다음과 같다. ① 수조육류 : 쇠고기, 사태, 양, 곱창, 너비아니, 우둔, 봉채, 대장, 배골, 두태, 제태, 천엽, 요골, 우신, 부화, 저각, 곤자선, 도간리, 돼지고기, 제육, 개, 닭가리, 진계, 연계, 봉채 ② 어패류 : 차조기, 숭어, 민어, 전복, 해삼, 낙지, 노어, 문어, 두골, 강고도어, 홍합, 도미, 대합, 게, 마른새우, 멸치, 조개살 ③ 채소류 : 무우, 당근, 미나리, 숙주, 호박, 양파, 죽순, 애호박고지, 도라지, 청과, 갓, 오이, 쑥갓, 청근, 다홍고추 ④ 버섯류 : 표고, 석이, 목이, 느타리, 송이 ⑤ 종실류 : 밤, 은행, 대추, 호두 ⑥ 기타 : 두부, 밀가루, 녹말, 양지머리국물, 녹두, 냉면, 소엽, 황이, 육수, 감국잎, 감자가루, 당귀말, 찹쌀가루, 백반, 파래가리, 당면, 완자, 전유화, 국수 3. 찜에 사용된 양념류는 다음과 같다. 초장, 간장, 기름, 조미료, 소금, 겨자즙, 후추, 유장, 고추가루, 생강, 깨소금, 마늘, 설탕, 참기름, 파, 청장, 새우젓, 고추장, 풋고추, 천초, 된장, 조피가루, 술, 왜토장, 건강말 4. 찜에 사용된 고명류는 다음과 같다. 계란, 실백, 고추, 통고추, 실고추 5. 찜에 사용된 계량단위는 42가지였다. 그 중 용량단위는 16가지, 수량단위는 16가지, 길이단위는 2가지, 기타는 8가지였다. 6. 찜을 만드는데 이용되는 용어는 22가지였다. 그 중에 가열용어는 7가지, 써는 용어는 15가지였다. In this thesis, according to the kinds of tzeam in the main materials of fish, vegetable and etc was to analysis reference frequency to them the materials, the measuring unit of materials, the terms of cooking by 49 books published in Korea from 1670 to 1987. 1. It was 69 kinds of tzeam in the main materials of fish vegetables and etc. 2. Materials were classified into the main-materials, sub-materials, seasioning and decorations. 3. There were 42 kinds of measuring units, of them 16 kinds were for volume, 16 kinds were for quantity, 2 kinds were for length and the rest measuring units were 8 kinds. 4. There were 22 kinds of cooking terms. The terms of them, 15 kinds were for heating methods, 7 terms of them were for the cutting process.

구기자가루 첨가량에 따른 인절미의 품질특성

이효지,차경희,박진희 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.4

The purpose of this study was to investigate the quality characteristics of Kugija-Injeulmi by varying the ingredient ratio of Lycii fructus powder (4, 6 and 8%). According to sensory evaluation of Kugija-Injeulmi, as the ratio of Lycii fructus powder was increased, the bitterness, hardness and chewiness all increased. It was found that Kugija-Injeulmi made of glutinous rice was moistened and softened with the addition of more Lycii fructus powder, but it was rougher than Kugija-Injeulmi made of glutinous rice flour. As a result of textural analysis of Kugija-Injeulmi, the hardness, adhesiveness, gumminess and chewiness increased as the amount of Lycii fructus powder increased, whereas the cohesiveness decreased. Kugija-Injeulmi made of glutinous rice was moister than Kugija-Injeulmi made of glutinous rice flour. The overall-acceptability was negatively correlated with coarseness. The overall-acceptability of Kugija- Injeulmi made of glutinous rice was much higher than that made of glutinous rice flour. From the above results, the most advisable mixture ratio of Kugija-Injeulmi is as follows : Kugija-Injeulmi add 282g (94%) glutinous rice flour, Lycii fructus powder 18g (6%) and salt 3g. The moisture content was 42.22%.

열구자탕(悅口子湯)의 문헌적 고찰

이효지,송혜림 한국식생활문화학회 2003 韓國食生活文化學會誌 Vol.18 No.6

Yeolgujatang is traditional casserole with meat, fish and vegetables in special pot. Name of Yeolgujatang was in 1800s, as yeolgujatang, yeolgujatangbang, yeolguja, in 1900s, Yeolgujatang, royal feast food in Yi Dynasty was yeolgujatang, Meon-sinseolro, tansinseolro, Yeolgujatang frame has legs and a lid, and a cylinder that can contain charcoal at the center of its rounded pot, with this charcoal, food can be cooked. Its material has changed fro, brazier to brassware, stainless steel, and silver. Nowdays electric sinseolro was also launched, which uses electric power instead of charcoal. Materials in yeolgujatang are beef, intestines, pork, chicken, pheasant, fish, sea bream, abalone, shrimps, vegetables, mushroom, ddock, guksu, cooked rice, seasening and garnish. Nutrition of carbobydrates, 2g of fiber, 57.6mg of calcium, 208mg of phosphorus, 4.3mg of ferrum, 2177㎍RE of vitaminA, 1.58㎎ of vitamin B₁, 0.3mg vitamin B₂, 6.6mg of vitaminC and 5.26mgNE of niacin. Yeolgujatang is excellent in nutrition, except for calcium and vitaminC.