http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
수도권 대학생들의 패밀리 레스토랑에 대한 이용 성향과 만족도 평가
신미혜,이기엽,강근옥,Shin, Mee-Hye,Lee, Ki-Yup,Kang, Kun-Og 동아시아식생활학회 2007 동아시아식생활학회지 Vol.17 No.3
본 연구에서는 수도권에 거주하고 있는 남녀 대학생들을 대상으로 하여 패밀리 레스토랑에 대한 인식도 및 이용 성향 과 만족도를 알고자 설문하고 통계 분석하였다. 조사 결과 응답자의 92.0%가 방문한 경험을 가지고 있었으며, 주말 (72.4%)에 주로 이용하고 식사비용은 약 1만원$\sim$1만 5 천원을 지출하였다. 일반적 특성과 이용 이유간의 상관 분석에서는 성별 (p<0.01)에 따라, 주요 지출 목록 (p<0.05)에 따라 유의적인 차이가 있었다. 방문 시 분위기에서 가장 중요하게 보는 것은 푸드 스타일링이며 선택하는 기준은 '맛이 좋은 곳'이 43.5%로 가장 높았고 다음은 '할인을 할 수 있는 곳 (26.3%)'의 순이었다. 멤버십 카드 이용 경험은 86.4%가 가지고 있었으며, 활용에서 '만족한다'가 46.9% 이었다. 이용 실태와 각 항목별에 따른 만족도의 차이에서는 방문 횟수에서는 음식량 (p<0.05), 1 인 식사비용에서는 맛 (p<0.01), 모양 및 담기 (p<0.05), 분위기 (p<0.1), 실내 장식 (p<0.05), 이용 동기에서는 가격 (p<0.05) 과 위생 (p<0.05)에 있어 유의적인 차이가 있었다. 9 개 항목별 요인분석에서 서비스, 음식, 경제성의 3 가지 요인을 얻었으며, 이들의 크론바하 알파 (Cronbach's ${\alpha}$ ) 값은 각각 0.778, 0.671, 0.587 로 나타났다. 음식에 대한 만족도와 서비스에 대한 만족도 사이의 상관계수는 0.457로 양의 상관관계가 있었다. 이상에서 패밀리 레스토랑 전체 만족도를 높이는 것은 음식에 대한 만족도, 경제성에 대한 만족도의 순서이었으며, 서비스에 대한 만족도의 영향력은 유의하지 않는 것으로 나타났다. 그러므로 이러한 결과를 바탕으로 맛있는 음식을 제공하되 양을 줄여 가격을 인하하는 경영 전략을 수립하는 것이 바람직할 것으로 사료된다.
학교 급식 조리 종사원들의 위생 의식 및 교육 수행 평가
신미혜(Mee-Hye Shin),윤종순(Jong-Soon Youn),강근옥(Kun-Og Kang) 동아시아식생활학회 2009 동아시아식생활학회지 Vol.19 No.2
This study investigated school food service employees' recognition of sanitation and sanitary education in the Kyunggi area of Korea. In terms of personal hygiene, over 90% of the food service employees acknowledged personal hygiene and regarded it as important. Inspection of personal hygiene before cooking occurred everyday (85.5%); however, 17.2% continued cooking after dissatisfactory personal hygiene was identified. The food service employees thought that contaminated food materials (35.3%) was the biggest cause of foodborne illness. Approximately 71.4% of the respondents answered that sanitation education and testing related to cooking were conducted once every month. In addition, 56.4% answered that education on cooking sanitation was lots of help and 36.3% answered it was very helpful. Upon examining the food service employees' awareness about cooking sanitation over 90% were aware of sanitary cooking methods, and 46.1% responded that their biggest difficulty in performing sanitary cooking procedures was excessive work duties due to a lack of food service employees.
신미혜(Mee Hye Shin) 한국조리학회 2002 한국조리학회지 Vol.8 No.1
This study was conducted to present the fundamental data on physicochemical properties of chicken foot collagen by the comparison with those from pork skin, which is present used in the factories as evaluate the usability of chicken foot in the industries of collagen production. Moisture content of chicken foot skin (CFS) was higher than that of pork skin (PS), and crude protein content was higher in PS. Content of other compositions was not different in both samples. At the evaluation of the soaking processing, effective time lapsed for soaking the skin in acid solution (acetic acid of 0.1 M) was about 12 hr for efficient extraction of collagen, when tested by the changes of pH of the soaking solution and the increase of the weight of skins. L-Hydroxyproline of PS was slightly higher than that of CFS. Collagens were loaded in a SDS-PAGE and compared. Separated pattern of collagen of CFS was very similar to that of PS. Major collagen of CFS might be clarified as type I collagen.
승검초 분말을 첨가한 올방개 묵의 항산화성 및 텍스쳐 특성
신미혜(Mee-Hye Shin),유수인(Soo-In Ryu),정남용(Nam-Yong Chung) 동아시아식생활학회 2021 동아시아식생활학회지 Vol.31 No.6
To evaluate the optimal mixing ratio of Seunggumcho (Angelica gigas Nakai leaf) powder, this study undertook to examine the quality characteristics of Allbanggae Muk prepared using varying concentrations (0%, 2%, 4%, 6%). We determined a significant decrease in the Hunter’s color value(L value), proportionate to the amount of Seunggumcho powder added. The total polyphenol contents (12.38∼39.79 mg GAE/mL), total flavonoid contents (19.00∼31.81 ㎎ QE/mL), DPPH free radical scavenging activities(35.36∼41.25%) and ABTS radical scavenging activities (5.78∼32.78%) of Allbanggae Muk were significantly increased in the groups added with Seunggumcho powder. The physical properties, including hardness, chewiness, springiness, and cohesiveness of Allbanggae Muk, were significantly decreased in proportion to the amount of Seunggumcho powder. Allbanggae Muk containing 2% Seunggumcho powder showed a high score in the assessment for color, flavor, moistness and overall acceptance, thereby determining 2% Seunggumcho powder to be optimal for preparing Allbanggae Muk. This study further provides evidence that Allbanggae Muk added with Seunggumcho powder has a high functional component and antioxidant activity.
신미혜(Mee-Hye Shin),김종군(Jong-Goon Kim),강근옥(Kun-Og Kang) 동아시아식생활학회 2008 동아시아식생활학회지 Vol.18 No.1
This study was conducted to present fundamental data on the physicochemical properties and sensory qualities of salad dressings made with chicken foot gelatin. Preliminary experiments were performed to confirm the gelatin powder concentrations in preparing gelatin solutions. A 2% gelatin solution, including 0.5% agar, was prepared for use in the experiments that followed. Sensory evaluations were conducted to compare the organoleptic acceptance of dressings manufactured with differing concentrations of the additive in seasoning soybean sauce, mayonnaise, and sesame powder. The viscosities of the dressings significantly increased with increasing gelatin powder concentration. A decrease in turbidity was observed in the mayonnaise and sesame dressings. The color difference values of all dressings indicated no changes. In sensory evaluations of dressings prepared with gelatin solutions at different concentrations of 2 g (1%), 4 g (2%), and 8 g (4%) of gelatin powder, the 4 g (2%) sample received the highest score for overall acceptance. From this study, which was conducted to find an efficient use for chicken house wast product, it is anticipated that chicken feet will be utilized as a new raw material for producing collagen and gelatin, protein sources widely increasing in use with in the food and bio-industries.
경기지역의 학교 급식 식재료 사용 현황 및 관리 직무 수행도에 관한 연구
신미혜(Mee-Hye Shin),강근옥(Kun-Og Kang) 동아시아식생활학회 2008 동아시아식생활학회지 Vol.18 No.4
The perceived performance of food management and the food utilization status of school food service managers in nine sectors of management in the Kyunggido area were evaluated[ED highlight - please ensure this is correct]. The results of this study revealed that 84.5% of the service managers used domestic food and 20~40% used organic food, with an average of 80% using one of these types of foods. In addition, the average use of pre-handling food varied widely when compared to other food items[ED highlight - very confusing, please ensure my changes do not alter your intended meaning] Additionally, most respondents used frozen food (72.0%), processed food (83.9%), and substitute food (53.4%), for the average of 20%,[ED highlight - I cannot infer your intended meaning here, what is an average of 20%? Please clarify]; however, 40.6% did not use any food substitutes. The most common reason givenfor using pre-handled[ED highlight - do you mean pre-packaged or pre-prepared? Please clarify] food was to save time (32.2%), whereas frozen foods were most often used to help with menu organization (37.5%). Additionally, the respondents most common reason for using processed food was its high acceptability (47.8%), while substitute foods were most often used due to non suitable foods beingreturned (75.3%). Among the varieties of food that were used, those that are easily obtained and cooked were used the most. Furthermore, the mean score for the perceived performance of food sanitary management was 4.51±0.425 (based on the 5-point Likert scale). Finally, it was generally believed that the overall food management well executed, but that more active management of unsatisfactory food suppliers is required[ED highlight - please ensure my changes do not alter your intended meaning].