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오옥희,한재숙 대한가정학회 2004 Family and Environment Research Vol.42 No.3
Thii study was conducted to investigate the perception and usage of B i through a survey. The subjects of this study consisted of 49.5% males and 50.5% females in the Daegu area The main results are as follows. about 85% of the participants preferred Bi owing to good taste but others didn't like it awing to bad taste. The older generation have liked and eaten it rather than the young Responses to the 13 questions about Bizi were measured on a 5 point Likert scale. The item 'Bi is traditional food' was received the highest point but 'Bizi is delicious' earned the lowest. Furthermore, there were certain significant differences according to the age of the consumer. Dishes using B i as the main ingredient were listed accoding to perception as follows. Bizi-Chigae, Big-Bidaeduck, Bi-Jun, and so on. About one half of the subjects knew how to make Bi and 40.4% of them inherited the recipes from their mothers. Prospects for Bizi consumption showed differences according to the type of generation. About 50.oOh said the plan should be 'suggested cooking methods' and 'made of good quality domestic soybean' for the purpose of better improvement and exlention of consumption
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오옥희,김명선,서봉순,김미향,한재숙 영남대학교 자원문제연구소 1996 資源問題硏究 Vol.15 No.-
This study was investigated to find effects of Jeotkal on various Kimchi taste and storage period. After fermentation at 20t for 24 hours, Changes of pH, acidity, reducing sugar, amino acid and sensory evaluation during storage period at 20℃ and 5℃ were examined. The results are as follows: As storage period increase, the pH and content of reducing sugar of Kimchi have decreased, but the acidity has increased. Especially, the pH of Kimchi with salted oyster rapidly decreased. During storage period, the acidity and content reducing sugar in Kimchi with salted oyster were higher than those with others Jeotkal. The content of free amino acid was revealed maild in Kimchi with salted oyster. As a result of sensory evaluation during storage period, earlier on in the storage, Kimchi with salted oyster was higher than that with others Jeotkal in crispness, sour taste, flavor, off-flavor and overall acceptability. But after storage at 20tfor 4 days and at 5'』 for 16 days, Kimchi with fermented anchovy sauce and fermented shrimp sauce were higher than that with salted oyster and control in sensory evaluation.
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한재숙,오옥희,최영희 동아시아식생활학회 2000 동아시아식생활학회지 Vol.10 No.1
The goal of this study was to find the way of reduction on food waste in the university cafeteria. A survey was conducted on the 500 faculty members using Yeungnam University cafeteria, and if illustrates the faculty's use and perception for the reduction of food waste. Its results can be summarized as follows 32.0% of the total users use the university cafeteria everyday, also 86.6% of the users preferred Korean style dish. Female users left more food than the male users resulting in more food wastes. The male users resulting in more food waste and the most leaving food was Kimchi than the other types of foods. The most favorite stew and side dish turned out to be Yukgaejang and Bulgogi respectively, also Kimchibokkumbab was the preferred dish. But they disliked Sunjiguk, Ginger, Jellyfish and Mackerel pike. The perception of male users on the reduction of food waste was lower than that of female users. The best way of food waste treatment recognized by the users were utilizing the waste food as fodder for animals or fertilizer.
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하루 콩단백질 25g 섭취를 위한 메뉴작성 및 영양성분 분석
한재숙,김정애,서봉순,이연정,서향순,조연숙,한경필,이신정,오옥희,우경자,조은자,구성자,김수진,李承彦,南出隆久 동아시아식생활학회 2002 동아시아식생활학회지 Vol.12 No.2
The purpose of this study was to develop menus for daily intake of 25g soybean protein and to analyse nutrients of these foods. Analytical values were compared to the theoretical one using the food composition table and recommended dietary allowances for Koreans (7th revision). The results are as follows. 1. Soybean curd residue stew, Soybean curd, Kimchi saute, and hard boiled soybean and lotus root were selected for the menu for January, of which the content of soy bean protein(SBP) was 33.1g, soybean stew, soybean curd and soybean sprout saute, and Italian deep fried soybean curd were for February, of which the content of SBP was 35.0g. The content of SBP in soybean paste soup with soybean curd, fried soybean curd and fried soybean curd roll, the menu for March, was 24.9g. That of April were soybean curd gratin with soymilk, soybean curd and ham with garlic dressing and the content of SBP was 26.3g. That of May were soybean porridge, soybean flour cake with honey (Dasik), soybean sprout soup and the content of SBP was 26.7g. That of June were soymilk, pan-fried soybean curd, steamed soybean curd with chicken and the content of SBP was 28.4g. That of July were noodle with soymilk, mapatofu, soybean curd salad and the content of SBP was 24.7g. That of August were soybean sprout with mustard dressing, Tossed green pepper with raw soybean flour, Tofu and Kimchi stew, soybean curd steak and the content of SBP was 26.2g. That of September were Chinese cabbage soup with raw soybean flour, sweet and sour tofu and the content of SBP was 23.2g. That of Oct. were Fermented soybean stew, soybean pan cake and the content of SBP was 24.3g. That of November were not-pressed soybean curd casserole, pan-fried mashed soybean curd with egg, stir frying deep-fried soybean curd with vegetables and the content of SBP was 22.4g. That of December were soybean curd and mushroom casserole, fried soybean curd and vegetables, hard boiled soybean curd and the content of SBP was 28.9g. 2. The ratio of the analytical value over theoretical value (A/B%) of one serving in kcal, carbohydrate, protein, fat, ash and dietary fiber were 57.7~107.7%, 42.9~131.9%, 79.2~118.3%, 54.5~100%, 40.7~80.8% and 42.1~113.2%, respectively. 3. The ratio of A/B% of one serving in Ca, K, Na, P and Fe were 44.1~93.6%, 59.0~153.1%, 53.1~117.7% 64.6%~138.8 and 33.8~77.3%, respectively. That in Fe was the lowest among minerals. 4. The ratio of analytical value over Korean R.D.A(A/C%) in Ca was relatively higher (22.0~85.9%) than that in kcal(18~63%). 5. The ratio of A/C% in Fe was 25.1~64.3% and lower than that in Ca and protein in general.
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