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- 저자 : 김기륜 ( Gi Ryoon Kim ) (검색결과 3 건)
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연구논문 : 꽁치 너겟의 텍스처 특성 및 지방산패에 따른 품질특성 연구
김기륜 ( Gi Ryoon Kim ),김현아 ( Hyun Ah Kim ),이경희 ( Kyung Hee Lee ) 한국식생활문화학회 2010 韓國食生活文化學會誌 Vol.25 No.5
The purpose of this study was to investigate the appropriate water content in high omega-3 fatty acid Saury nuggets for the desirable texture. The approach was made with adding water and onion at various levels (0~20%). The main ingredients of the nuggets included saury mince, mild pizza cheese, and hydrated textured soy protein concentrate. The formulated products were molded (dia. 4.5, thickness 1.5 cm, 20 g), lightly battered, and flash fried for 4 min. at 160℃, and then frozen until tested. The frozen nuggets were cooked at 165℃ and subjected to sensory evaluations, texture analysis, and water content analysis during warming (0~60 min), as well as assessments of acid, peroxide, and TBA values (during 10 days of storage at 24℃). In the sensory evaluation, preference for texture was highest in the nuggets made with a 15% onion level. The hardness of the nuggets increased with increasing onion level. Moisture content was highest in the nuggets made with a 20% water level. Changes in hardness during warming (0~60 min) of Saury nuggets containing various water and onion levels increased in nuggets made with the 20% water level. The acid, peroxide, and TBA values of the Saury nuggets made with herbs and oriental herbal extracts decreased up to 10 days of storage.
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레스토랑의 레이아웃 특성이 혼밥 고객의 만족도 및 장소 애착성에 미치는 영향에 관한 연구 : 식사시간대에 따른 조절효과 분석
김기륜(Kim, Gi-Ryoon),문소연(Moon, So-Yeon),조미희(Cho, Mee-Hee) 한국외식경영학회 2019 외식경영연구 Vol.22 No.6
연구는 레스토랑에서 혼밥 고객을 지속적으로 유치할 수 있도록 실질적인 방안을 마련하고자 혼밥 고객의 만족도가 장소 애착성에 미치는 영향을 검증하고자 하였다. 또한, 레스토랑의 테이블 간격과 공간의 배타적 사용이 혼밥 고객의 만족도에 영향을 미칠 수 있는지를 조사하고자 하였다. 더불어 가정된 관계에서 식사시간대에 따른 조절 효과를 검증하고자 하였다. 이에 객단가가 5,000원에서 10,000원으로 형성되고, 테이블 서비스를 제공하는 레스토랑에서 3일 이내에 혼자서 식사를 한 경험이 있는 고객을 대상으로 조사를 수행하였다. 357명의 응답을 바탕으로, 레스토랑의 테이블 간격과 공간의 배타적 사용은 모두 혼밥 고객의 만족도에 유의한 정의 영향을 미친다는 것을 알아내었다. 또한, 혼밥 고객의 만족도는 레스토랑에 지니는 장소 애착성을 유의적으로 높일 수 있다는 것을 알아내었다. 이와 더불어 점심에 혼자 식사를 한 고객보다 저녁에 혼자서 식사를 한 고객의 경우, 만족도가 장소 정체성에 미치는 영향력이 더욱 큰 것으로 조사되었다. 이러한 연구결과를 바탕으로 혼밥 고객의 만족스러운 외식 경험을 높여 레스토랑에 보다 빈번히 방문할 수 있도록 실무적 시사점을 제시하였다. This study was designed to explore solo dining experiences at a restaurant and their effects upon solo diners’ satisfaction and to further investigate how solo diners’ satisfaction contributes to forming their place attachment towards the restaurant. In doing so, this study focused on table distance and exclusiveness of space use in restaurants and investigated how those factors affect solo diners’ satisfaction. In addition, this study examined if such relationships might be affected by meal types (lunch vs. dinner). Results supported our expectations about positive relationships between restaurant table distance and exclusiveness of space use and solo diners’ satisfaction, further leading to high levels of place attachment towards the restaurant. Also, solo diners’ satisfaction for lunch form a higher level of place attachment than for dinner.
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연구논문 : 꽁치 어육을 이용한 너겟의 풍미특성에 관한 연구
김태순 ( Tae Soon Kim ),김기륜 ( Gi Ryoon Kim ),김현아 ( Hyun Ah Kim ),이경희 ( Kyung Hee Lee ) 한국식생활문화학회 2009 韓國食生活文化學會誌 Vol.24 No.6
The purpose of this study was to test the overall preference of Saury fishmeat nuggets. In order to remove off-flavor of Saury and to improve the sensory properties of Saury fishmeat nuggets, different concentrations of vegetables (onion, 0-20%), different types of spices (ginger powder, white pepper powder, garlic powder) and different types of vegetables (onion & hot pepper, onion & pimento, mushroom & hot pepper, and mushroom & pimento) were added and the sensory properties were evaluated. Different types of herbs (Anthemis nobillis, Rosemarinus offcinalis L) and oriental herb (Angelica gigas Nakai, Acanthopanax sessiliflorus Seed) extracts were included as well to preserve the antioxidants in the nuggets after reheating. The main ingredients included saury mince, mild pizza cheese, hydrated textured soy protein, and egg white powder. The samples were molded (dia. 4.5 cm, thickness 1.5 cm, 20 g), lightly battered and fried for 2 min (2 time) at 160℃. The samples were then frozen, reheated (150℃, 20 min) and subjected to a sensory evaluation. In the sensory evaluation, Saury nuggets made with a vegetable concentration of 15% had the highest flavor, taste, and overall preference (V5). In addition, Saury nuggets made with 1 g of ginger powder and garlic powder scored the highest in the preference test (S2). Saury nuggets made with onion and pepper had the highest score in the preference test relative to all the other tested vegetables (SV1). Finally, in terms of the herb and oriental herb extracts, the nuggets made with the condensed extracts at a 1/20 ratio of Acanthopanax sessiliflorus Seed (AS) scored the highest in the preference test, since AS had the lowest off flavor taste.
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