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조후종 명지대학교 자연과학연구소 1997 자연과학논문집 Vol.16 No.-
참깨 음식 중 임자수탕을 만들 때 닭국물과 참깨량을 가장 기호성이 높은 비율을 찾아 표준화시키기 위하여 관능검사를 실시하였다. 그 결과 전체적으로 참깨 첨가량이 높을수록 기호도가 높게 평가되었다. 즉 외관, 고소한 맛, 색, 그리고 전체적인 기호도에서 참깨 첨가량이 40%인 것이 가장 높게 평가되었다. 고소한 냄새는 참깨를 30% 첨가한 것이 가장 좋게 평가되었다. 그리고 탁도는 20% 참깨를 첨가한 것이 가장높게 평가되었다. 관능평가내용의 상관관계에서는 외관과 점성의 관계, 고소한 냄새와 점성과의 관계가 높은 (p<0.01) 상관관계를 보였다. 그리고 전체적인 기호도는 모든 관능검사의 평가내용과 상관관계가 있었다. (p<0.05) Imjasootang of sesame foods was studied. This study examined the distinctive character and level of preference of Imjasootang which was made from chicken stock with 10, 20, 30 and 40%, based on volume of chicken soup. Increase in overail results of sensory evaluation - appearance, color, nutty flavor, nutty taste, turbidity, viscosity and overall preference - for Imajasootang, was shown as the amount of sesame. Appearance, nutty taste, color and overall preference were highly evaluated in 10% addition of sesame into the chicken soup. Thirty percent of addition in sesame was obtained a high score in the nutty flavor, and 20% sesame in the turbidity. The relationship between appearance and viscosity, nutty flavor and viscosity gave high Pearson correlation coefficient And the overall preference was also high in Pearson correlation of all content of sensory evaluation.
한국 전통음식 문화의 전승 방안 : 현행 교육과정을 중심으로 Follow the present education courses
조후종 명지대학교자연과학연구소 1991 자연과학논문집 Vol.9 No.-
I suggest the change of education curriculum for the right transmission of Korean food culture. 1. In primary school, we should educate the practical courses form first year. 2. In middle school, home economics courses should be essential. 3. In high school, we should adopt the home economics courses as the essental subject bin any part. 4. In every adult education center, we should educate the program of transmission and preservation of the Korean food culture.
趙厚鍾 명지대학교 자연과학연구소 1990 자연과학논문집 Vol.8 No.-
Namool (seasoned vegetables) is typical Korean vegetable food. the general ,eaning of Namool is cooked vegetables which fry season vegetables or boil a little time in a hot water and season it. The broad meaning of Namool contains Saingchai(fresh seasoned vegetables) and Chapchai(warm mixed vegetables which include other food), or Naingchai(cool mixed vegetables which include other food). There are 68 kinds of Namools which are used for this study. The purpose of this paper is to study the history of Namools and the kind of Namools and also to discuss the cooking methods of Namools.
베트남의 식문화에 관한 연구 : 어장문화와 일상식 Fermented Fish sauce Culture and Daily meal
조후종,윤덕인 한국식생활문화학회 1997 韓國食生活文化學會誌 Vol.12 No.3
This study was performed with survay in the field and literature. The result were; 1. In Vietnam, They took their meal in three times a day. They have taken Nuoc mam (fish sauce) with sliced red pepper, half a lime, etc... in every day every night. Fish Sauce was prepared with small fish (generally fresh- water fish), the same amount of salt, and stored in 8 months, and made filltered fluid. It's Nuoc mam. They have gained protein sauce from it. 2. Their basic menu were composed with rice, soup, food with marine products and meat (generally pork), various vegetables, tropical fruit. 3. Food of cereals were Com Trang (white rice), Pho (rice noodle), Chao (rice gruel), Banh Trang (rice paper), Banh mi (bread) etc... Food of meat were Ho sua, Banh bao chien (barbecued little pork), Suon Nuon (grilled pork), Cha Lua (sausage of pork) etc..., Thit bo nhung (grilled beef), Dog meat, Chicken, Duck, Frog. Food of fish were generally fresh-water fish, Ca Chien (grilled fish), Canh chua (soup with sour taste), Ca chem chung (steamed fish with fragrant vegetable), Lobster, Crab, Oyster, Cuttlefish, Shellfish, etc... Food of vegetables were Doa Hanh (Kimchi with a welsh onion), Rau xao hon hop (roasted vegetables), Goi Tom (salad), Canh he dau hu (soup) etc..., and They took much food of trophical fruit, Tra (Tea), Coffee, Lua Moi (distilled liquor). 4. For example, Their Daily meal were composed of Sup Bong Ca (Soup), Heo Sua, Banh Bao Chien (barbecued little Pork), Top Hap (steamed shrimp), Cua (steamed Crab), Luon Um (bioled a fresh-water eel), Lau Thap Cam, Hai Sam Sac Nam Dong Co, Trai Cay.
도토리 묵가루를 첨가한 도토리떡의 품질특성에 관한 연구
조후종,김이영 한국조리과학회 2000 한국식품조리과학회지 Vol.16 No.3
The objective of this study was to evaluate the quality characteristics of Dotoridduck (acorn rice cake) prepared by the addition of acorn jelly powder(0%, 10%, 20%, 30%, 40%). In the results of sensory evaluation for Dotoridduck, the L value decreased and a and b values increased as the addition of acorn jelly powder increased. The hardness and chewiness were evaluated better as the amount of acorn jelly powder decreased. The bitterness increased as the amount of acorn jelly powder increased. Dotoridduck with 10% and 20% acorn jelly powder showed the highest acceptance. In the mechanical evaluation, control samples with 0% acorn jelly powder showed higher scores in the hardness, cohesiveness, gumminess, and chewiness than the ones with acorn jelly powder, however, the ones with 40% acorn jelly powder were the highest in the adhesiveness and springiness. The fracturability was higher in the samples with 10% acorn jelly powder.