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        • KCI등재

          매운맛 소스의 관능적 특성 도출 경향에 대한 교차문화 분석 - 한국인과 베트남인들을 대상으로 -

          정라나 ( Lana Chung ),양정은 ( Jeong-eun Yang ) 한국식품조리과학회(구 한국조리과학회) 2021 한국식품조리과학회지 Vol.37 No.2

          Purpose: The present study was conducted to the derive sensory terms of seven spicy sauce samples for Korean and Vietnamese people, and define flavor characteristics and other sensory characteristics for each sample. Methods: Total of 9 Korean and 10 Vietnamese panelists were selected. Each group was trained, and to identify the product attributes, descriptive analysis were performed independently. Results: The descriptive analysis revealed that a total of 34 terms were derived for Korean people, showing significant differences in all attributes(p<0.05) similar to 33 terms for the Vietnamese, but with significant differences in 32 items, excluding the fiber characteristics of appearance(p<0.05). For both Korean and Vietnamese, the characteristics of “sweet flavor” could be affirmed to act as a factor moderating the characteristics of spicy flavor. In the case of the Korean people, the attributes of “burning sensation” and “acridity” were affirmed to be the texture characteristics related to nonvolatile spicy flavor, while the characteristic “spicy flavor” was recognized differently in terms of both flavor and mouth-feel in the case of the Vietnamese people. Conclusion: The results of this study show that Koreans do not use the word ‘spicy taste’ and other ‘spicy sensation (burning sensation and acridity etc.)’ separately, while the Vietnamese use the same word ‘spicytaste’ as well.

        • KCI등재

          들깨죽 제조를 위한 가열 중 클로로필과 카로텐이 지방질 산화와 토코페롤에 미치는 영향

          정라나(Lana Chung),이지연(Jiyeun Lee),오수정(Sujeong Oh),최은옥(Eunok Choe) 한국식품과학회 2012 한국식품과학회지 Vol.44 No.6

          야채가 혼입된 들깨죽 제조의 시뮬레이션 연구로 볶은 들깨와 쌀, 물의 혼합물의 가열 중 클로로필(0.33 mg/kg)과 베타-카로텐(3.3, 9.9, 19.8 mg/kg)의 첨가에 의한 지방질의 산화와 토코페롤의 변화를 모니터링하였다. 시료의 가열과정 중 과산화물값과 공액이중산값이 증가하여 들깨죽 지방질의 산화가 발생하였음을 뚜렷이 보여주었으며 클로로필과는 달리 베타-카로텐은 농도의존적으로 지방질의 과산화물값과 공액이중산값을 감소시켰다. 들깨와 쌀, 물의 혼합물에 첨가한 클로로필과 베타-카로텐 및 시료에 함유되어 있던 토코페롤의 분해는 가열 시간에 대해 1차반응이었으며 베타-카로텐은 가열 과정 중 토코페롤의 분해를 억제하였다. The effects of chlorophyll (0.33 mg/kg) and β-carotene (3.3, 9.9, 19.8 mg/kg) addition to a mixture of roasted perilla seeds, rice, and water (30:45:225, w/w/w) on the lipid oxidation and tocopherol contents were studied during heating at 100℃ for 120 min to simulate cooking of perilla and rice porridge. Lipid oxidation was evaluated with peroxide values (POV) and conjugated dienoic acid (CDA) values, and chlorophyll, β-carotene, and tocopherols were determined by HPLC, POV, and CDA values were increased during heating, indicating the occurrence of lipid oxidation in the perilla and rice porridge. β-Carotene decreased the POV and CDA values of the samples in a concentration-dependent manner, while the addition of chlorophyll did not affect them. Chlorophyll and β-carotene which were added, and tocopherols naturally present in samples were degraded, following the first order kinetics during heating, and β-carotene protected tocopherols from degradation.

        • KCI등재
        • KCI등재

          소고기 전문식당 선택속성에 대한 소비자 선호도 연구

          김현미,정라나,Kim, Hyunmi,Chung, Lana 한국식품조리과학회 2017 한국식품조리과학회지 Vol.33 No.2

          Purpose: This study investigated beef restaurant's selection attributes using conjoint analysis in order to provide useful information to marketers and managers. Methods: A total of 320 questionnaires were distributed to consumers who visited a beef restaurant in August 2016, and 284 were completed (96.90%). Statistical analyses of data were performed using SPSS/Windows 22.0 for descriptive statistics and conjoint analysis. Results: The results of this study demonstrate the relative importance and level of each attribute for selecting beef restaurants. Price showed the greatest importance (34.86%), followed by origin of beef (27.52%), level of support services (25.72%), and variety of side dishes (11.90%). The optimum attribute combination was various side dishes (0.059), Korean beef (0.385), Very high service level (-0.291), and price of 8,000 won (-0.782). The most preferred beef restaurant gained 37.60% potential market share from choice simulation. There were significant differences in importance of attributes related to age of respondents. For respondents in their 20s and older than 50s, the first consideration was price. Respondents in their 30s considered the level of support services first while those in their 40s considered origin of beef first. Importance of attributes based on companion of respondents revealed that all respondents considered price first. Conclusion: This study contributes to development of marketing plans based on a customer's involvement level focusing on their primary selection criteria when choosing a beef restaurant. Additionally, marketers who manage beef restaurants can estimate the market share of imaginary beef restaurants from these results.

        • KCI등재

          자색고구마를 첨가한 증편의 품질특성 및 기호도 분석

          최은실,정라나,Choi, Eunsil,Chung, Lana 한국식생활문화학회 2017 韓國食生活文化學會誌 Vol.32 No.4

          This study examined the quality characteristics of Jeung-pyeon made with wet non-glutinous rice flour and rice wine. The samples of Jeung-pyeon were prepared with different ratios of cooked purple sweet potato (0, 3, 6, 9, and 12%) to analyze the water content, sugar content, pH, chromaticity, texture characteristics, and sensory evaluation. No significant difference in water content, sugar content, and springiness was observed among the 5 samples. The pH and volume showed the highest level at 0%. The L-value and b-value decreased while the a-value increased. The hardness, chewiness, and gumminess were highest at 9% and lowest at 12%. The extent of violet chromaticity and pore size were optimal in 9%. In addition, 9%-added purple sweet potato showed the highest score of odor, taste, texture, and overall acceptability. In conclusion, the optimal addition for the highest acceptability of cooked purple sweet potato was 9%.

        • KCI등재

          컨조인트 분석을 이용한 관여도에 따른 한식당 선택 속성

          정상영,정라나,Jung, Sang Young,Chung, Lana 한국식품조리과학회 2013 한국식품조리과학회지 Vol.29 No.5

          The purpose of this study was to analyze the key factors considered important by customers in the selection of a Korean restaurant through the use of conjoint analysis techniques. A total of 400 questionnaires were distributed over a 2-week period in October 2011, of which 354 were completed (88.5%). Statistical analysis was then carried out using the Windows 18.0 Statistics package. The research was based on the analysis of two target areas - daily meals and special purpose meals. Responses were measured by using Zaichkowsky's Personal Involvement Inventory (PII) and a 7-point Likert Scale. Overall it was found that in all areas of the results regarding the involvement related analyses, daily meals scored lower than special purpose meals. This implied that the choice of daily meals is more applicable to customers with a low level of involvement, whereas high-involvement customers were more likely to focus on special purpose meals. The analysis of high-involvement customers revealed that the quality of food, price, service quality and physical environment, in order of priority, were the most important factors in selecting a restaurant. The use of the optimum attribute combination revealed the following results: delicious food (0.601); friendly staff (0.170); clean restaurant (0.191); price of 20,000 won (-0.513). Furthermore, low-involvement customers considered the following factors as important when selecting a Korean restaurant: quality of food, followed by price, physical environment and service quality in that order. In this instance, the optimum attribute combination showed the following outcomes: tasty food (0.645); friendly staff (0.418); clean restaurant (0.365); price of 5,000 won (-0.847). These results indicated the importance of developing a marketing plan which was based specifically on a customer's involvement level, focusing on their main selection criteria when choosing a Korean restaurant.

        • KCI등재

          컨조인트 분석을 이용한 혼밥 소비자의 외식업체 선택속성에 관한 연구

          김현미,이지현,정라나,Kim, Hyunmi,Lee, Jihyeon,Chung, Lana 한국식생활문화학회 2017 韓國食生活文化學會誌 Vol.32 No.4

          This study analyzed the comparative importance of the selection of a restaurant for solo diners, and suggests a solution for the ideal type of the restaurant that are appealing to solo diners using conjoint analysis techniques. A total of 280 questionnaires were distributed to consumers who had experience dining alone from June $7^{th}$, 2017 to June $14^{th}$, 2017, and 261 were completed (93.21%). As a result, the importance of the attributes of the restaurant was found to be the menu for solo diners (36.92%), price (30.29%), seating for solo diners (20.87%), and serving time of food (11.91%). The ideal combination of selection attributes was found to be having a menu for a solo diner, having a seat for a solo diner, meal service time of less than 10 minutes, and a low price of 2,500won. These results will form a database that contributes to the development of differentiated products and is building marketing strategies that can satisfy the needs of solo diners.

        • KCI등재

          시판용 기능성 음료의 관능적 특성과 소비자 기호 유도 인자

          이지현,양정은,정라나,Lee, Ji-Hyeon,Yang, Jeong-Eun,Chung, Lana 한국식품조리과학회 2012 한국식품조리과학회지 Vol.28 No.6

          This study was conducted to understand sensory characteristics of commercial functional beverages, to analyze and the drivers of liking and disliking of it by Korean consumers. Descriptive analysis and consumer taste testing were conducted with ten commercial products of functional beverages. Samples were consisted of good for beauty, relieving hangovers, and health tonics. For the descriptive analysis, 45 attributes were developed by ten panelists and it shows differences among the all samples. For the consumer testing, 81 panels evaluated the overall liking, acceptance of appearance, odor, flavor, and texture of 10 samples. As a result, attributes of brightness, yellow color, Nurungji flavor, roasted bean power flavor, and milky texture of functional beverages were positive drivers of liking, but attributes of astringent texture, bitter taste, and viscosity were negative drivers of liking on the commercial functional beverages.

        • KCI등재

          한글 종가 조리서로 추측되는 「봉접요람」의 의미와 내용

          한복려,정혜경,정라나,이소영,Han, Bok-Ryo,Chung, Hae-Kyung,Chung, Lana,Lee, So-Young 한국식생활문화학회 2017 韓國食生活文化學會誌 Vol.32 No.6

          The aim of this study was to introduce the foods recorded in "Bongjeopyoram", a cookbook, of which the date of production and author are unknown. This was described in an old document belonging to the Hansan Lee family clan from Chungcheongnam-do and revealed its content and significance in the food culture history of Korea to academia for the first time, A close examination of "Bongjeopyoram" showed that, as with other cookbooks from the Joseon Dynasty, it started with methods of making alcoholic beverages. This was followed by recipes for different types of food in the following order: rice cakes and confectioneries, jeol-sik (seasonal foods), daily meals, foods made for jesa (ancestral rites) or a feast, food for weddings, and food for sijeol-jesa (seasonal ancestral rites). The book contained a total of 18 types of alcoholic beverages, 11 types of rice cakes and confectioneries, 20 types of daily meals, 28 types of jeol-sik and food for sijeol-jesa, 12 types of food for jesa and feasts, and 37 types of food for weddings, for a total of 126 types of food and beverages. "Bongjeopyoram" was an ancient cookbook with detailed records on how to carry out jesa, which was an important event hosted by jonggas, or the head family of a family clan, and how to receive and serve guests in the Joseon period. This book is expected to play a valuable role as a guidance with significance as a cookbook of a jongga from the Joseon Dynasty, a time when bongjesajeopbingaek (hosting jesa for one's ancestors and serving one's guest) was considered important.

        • KCI등재

          연근, 김, 깻잎 부각의 산화방지 활성, 폴리페놀 화합물과 토코페롤 함량

          정이진,송영옥,정라나,최은옥,Jung, Leejin,Song, Yeongok,Chung, Lana,Choe, Eunok 한국식품조리과학회 2014 한국식품조리과학회지 Vol.30 No.6

          찹쌀풀과 생참기름을 이용한 전통적인 방법으로 제조한 연근, 김, 깻잎 부각의 산화방지활성과 산화방지 성분을 평가하였다. 깻잎 부각이 가장 높은 라디칼 소거 활성과 환원력을 보였으며 연근 부각의 활성이 가장 낮았는데 부각 원료인 데친 연근, 김, 깻잎의 활성과 동일한 순서이었다. 폴리페놀 화합물 함량은 연근, 김 부각보다는 깻잎 부각에서 더 높았고, 부각의 토코페롤은 대부분 튀김유인 참기름에서 유래하였다. 부각의 산화 방지 활성은 폴리페놀 화합물 함량과 높은 상관관계를 보였으나 토코페롤 함량과의 상관관계는 매우 낮아 폴리페놀 화합물이 부각의 산화 방지 활성에 더욱 긴밀하게 기여하고 있음을 의미하였다. In vitro antioxidative activities and antioxidants of the lotus root, dried laver, and perilla leaf bugak, Korean traditional fried cuisine, were evaluated. The bugak was prepared with fermented glutinous rice batter and unroasted sesame oil for use in the pan-frying. The perilla leaf bugak showed the highest radical scavenging activity and reducing power, with the lowest in the lotus root bugak. The antioxidative activity of the blanched lotus root was lower than the dried laver or the perilla leaf. Polyphenol content was higher in the perilla leaf bugak than the lotus root or the dried laver bugak, and tocopherols were mainly derived from frying oil. The antioxidative activity of bugak was correlated well with polyphenol contents, but there was no correlation between tocopherol contents and the antioxidative activity.

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