고대 이스라엘 식품 재료에 관한 고찰

채영철(Young-Chul Chae) 동아시아식생활학회 2007 동아시아식생활학회지 Vol.17 No.6

고대 이스라엘의 음식문화에 대한 고찰

채영철(Young Chul Chae),나영아(Young Ah Rha) 한국조리학회 2013 한국조리학회지 Vol.19 No.3

This study was conducted to examine how the Jewish nation, which disappeared in the history, has come to history again after 2000 years, considering the investigation of the Pentateuch from old testaments in the bible that might be recorded from B.C 1446 to 1406 about 3440 years ago. The foods in the era of the Pentateuch were classified by a strict rule which stipulated eatable clean foods and uneatable unclean foods. According to the Pentateuch, Israelites must not have blood, and the rule has still influenced them strongly. Sacrificial rites were classified into five categories: burnt offering, grain offering, peace offering, sin offering and guilt offering. The subdivisions of the seasons were Passover, Festival of Unleavened bread, Festival of First fruits, Festival of Harvest, Festival of Trumpets, Day of Atonement, Festival of Shelters; and those seasons were explained clearly by their meanings and even methods. Contrary to general food culture instructed by custom and tradition, the commandments transcribed the food cultures for the Food Sanitation Act in themselves long ago. Those commandments even remark the results brought to the observant and the disobedient stringently.

울주군 한우봉계 생고기의 품질연구

채영철(Young Chul Chae) 한국조리학회 2001 한국조리학회지 Vol.7 No.3

This study was implemented with pH, Color, Water-holding capacity, Drip loss, Cooling loss. Shear force, and Panel test to compare fresh meats cold storage of Bonggye-ri, DuDong-myeon, Ulsan. and the followings are summary of the result. 1. For the change of pH by the period of storage(temperature of 2℃), there was a considerable difference between 1,3rd day and 5, 7th day, but it wasn`t a great difference. 2. There wasn`t any considerable difference for L*, a*, b* value by the period of storage. 3. The drip loss increased by the period thus a difference was existed, no difference was shown in cooking loss. 4. There was no considerable difference in shear force by the period. 5. For the total preference of panel test, the 1st day was the best followed by 3rd day, and no considerable difference was seen between 3 and 5, 7th day.

비타민 C, 치킨파우더를 첨가한 고령친화형 브라우니 디저트 품질 특성에 관한 연구

채영철(Young-Chul Chae) 한국조리학회 2021 한국조리학회지 Vol.27 No.8

한식과 양식의 조리방법 ( Cooking method ) 에 관한 연구

채영철(Young Chul Chae) 한국조리학회 2000 한국조리학회지 Vol.6 No.1

All the food including Korean food is made by boiling preparing raw materials food, and to know how to cook correctly is the basis to cook delicious food. For mankind, finding out fire was the source of enormous change in the development of food culture. I have investigated the difference in cooking Korean style & Western style, by using fire, and known that there is a little difference between two methods except for cooking method by food. Preferably there is a wide difference by combinations of raw materials and cooking method.

학교급식 조리사의 직무분석

한경수(Han Kyung Soo),채영철(Chae Yung Chul),김숙회(Kim Suk Hee),표은영(Pyo Eun Young) 한국영양학회 2002 Journal of Nutrition and Health Vol.35 No.10

조리사에 관한 법 개정 및 제정에 관한 연구

김숙희(Sook Hee Kim),한경수(Kyung Su Han),채영철(Young Chul Chae) 한국조리학회 2001 한국조리학회지 Vol.7 No.1

We investigated the unequivalence of Food Sanitation law, school Foodservice law and recent reports studied about hazard analysis critical control point(HACCP) system. We also found out that cook`s duties were expressed several times in the standard job classification in Korea national statistical office based by the international labor ogarnization(ILO) since 1963, but never in the Food Sanitation law and School Foodservice law. Based on these investigations We propose clear expression of cook`s duties in the Food Sanitation law and School Foodservice law. and enactment of regulation or law of Cook to reduce any possible food poisonings. However these proposals need to be studied and improved in many different ways for the revision and enactment of the law of cook.

한국 음식문화 개선에 관한 연구

채영철 울산과학대학 2004 연구논문집 Vol.31 No.1

본 연구는 한국음식의 장점을 살리면서 음식문화를 국제화 시킬 수 있는 방안을 제시하기 위해 수행 하였으며 한국음식의 특징인 한상에 음식을 모두 차려서 먹는 한국음식의 장점을 그대로 유지하면서 한국음식이 가진 단점을 해결하기 위한 목적으로 수행 되었다. 현재 우리나라 음식의 가장 큰 장점은 모든 음식을 주 요리를 중심으로 부식까지 한상에 한꺼번에 차려서 제공하기 때문에 다양한 음식을 선택적으로 먹을 수 있는 장점과 화려한 식탁을 제공할 수 있는 장점이 있으나 제공했던 음식이 남았을 경우 그 남았던 음식을 다시 제공함으로 인해 발생하게 될 위생문제와 제공했던 음식 특히 여러 가지 반찬을 버려야 하는 문제에서 오는 음식물 쓰레기 배출 문제는 결국 음식물 생산자, 판매자, 소비자 나아가 지역사회와 국가 전체에 경제적, 환경적인 부담을 가져다 줄 수밖에 없기 때문에 이러한 문제를 해결하는 방향을 제시할 수 있을 것으로 사료된다. This study has been conducted in order to suggest how Korean food can keep its strength in the world and turn it into an international food. Korean food distinctively differs from other foods in many ways. Firstly, the typical korean supper consists of one entree where the appetizers, main course and dessert are all served at the same time. The advantage is that guests have a choice between what they want and when they want it. Another slight advantage is that it inadvertently decorates the table and gives it a gorgeous look. However, Korean food also have weak points. Left over korean food tends to be abnormally less pleasing than when it was originally served, and has a high potential to be hazardous to ones health. Also, disposing of the food can cause sanitary and environmental problems. Ultimately, this leaves a burden to all of producers, sellers and consumers. Taking a broad view of it, these points appear to be economical and environmental problems that Koreans as a society and a country can"t ignore. This study will guide to solve these problem.

소스(Sauce)의 분류기준에 관한 연구

채영철 울산과학대학 2000 연구논문집 Vol.27 No.1

소스를 분류하는 방법에는 많은 방법들이 있는데 복잡하고 다양한 소스들을 체계적으로 분류하는 기준이 제시되지 않아 정확한 체계와 기준이 없다. 본 연구는 소스를 음식의 종류별, 온도별, 국가별, 제조방법별, 색상별로 구분하는 여러 가지 방법 중에서 현재 가장 보편적으로 분류를 할 수 있는 색상별 분류기준에 따른 모델을 통해서 현재의 소스가 어떤 구분의 기준을 가지고 있는지에 대한 연구와 더불어 인터넷 시대에 급격하게 변해 가는 시대적 흐름 속에서 소스의 분류가 앞으로 어떤 흐름을 가지고 변해갈 것인지에 대한 예측으로 식재료에 따른 분류를 제시하는 바이며 이에 따른 다양한 요리를 개발하거나 조리기술을 개발하는데 본 연구가 조금이나마 기여하기를 바란다. There are many ways to classify the sauce. However there is no system & basis to classify sauce systematically since there is no basic system. This is a research classifying sauces by color most generally used among by food type, temperature, nation, manufacturing, method and color, and a classification of raw materials for food as an estimate of change of sauce classification in the rapid stream of the Times of Internet. And further I hope that this study could contribute to the development of various kinds of food & cooking know-how in spite of my poor knowledge.

서울 특1급 호텔의 연회메뉴분석

채영철 울산과학대학 2002 연구논문집 Vol.28 No.2

특급호텔의 메뉴는 크게 전채요리에 해당하는 Cold메뉴와 샐러드, 주요리, 후식으로 대별되고 있었으며 전채요리는 전체호텔에서 사용하고 있는 메뉴가 37가지였고 1개 호텔당 평균 18개의 메뉴를 가지고 있었다. 전채요리 중에서 가장 인기가 있는 메뉴는 훈제연어와 Roast beef 육류요리였다. 샐러드요리는 27개의 메뉴에 Green salad 가 가장 인기가 있었고 주요리는 38개 메뉴에 평균 15.5개의 메뉴로 구성이 되어 있었다. 주요리 중 가장 인기가 있는 메뉴는 양고기(Lamb chop)로 우리 일반인들에게는 생소한 메뉴가 사용 빈도가 가장 높게 나타나 흥미로운 결과를 나타냈다. 후식메뉴도 32가지나 되어 후식의 종류가 다양화 되어가고 있음을 보여주고 있는데 여기서 한가지 흥미로운 사실은 후식 중 가장 인기가 있는 메뉴는 계절과일이란 점이다. The menus of special grade hotel are roughly classified into cold salad which is appetizer, main dish, and dessert. The menu of appetizers that all the hotel have are 37 kinds and about 18 of them are used by one hotel. The most favored appetizers are smoked salmon, roast beef meats. One of the most famous among 27 menus of salad is green salad, and for the main dishes, hotels has 15.5 average among 37 main dishes. The most popular main dish is the lamb chop. It is interesting result that menus the most often used are unknown for the ordinary people. Desserts are also gradually diversified having 32 kinds, and an interesting fact here is that the most popular dessert is seasonal fruits.