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한재숙,한경필,이진식,김영진,Han, Jae-Sook,Han, Gyeong-Phil,Lee, Jin-Shik,Kim, Young-Jin 동아시아식생활학회 2007 동아시아식생활학회지 Vol.17 No.4
The purpose of this study was to investigate the perception of Korean kimchi in Singapore. A questionnaire was given to male 236(43.0%) and female 313(57.0%) college students residing in Singapore. The results are as follows: 86.9% of the participants answered that kimchi is Korean in origin, and 48.7% had eaten kimchi. Also 75.2% of the males and 65.2% of the females had purchased commercial kimchi at restaurants(p<0.05). Regarding the primary reason they purchased commercial kimchi, 62.1% responded 'its taste'(male 58.1%, female 65.0%), also 47.6% stated the package size was 50g(male 44.8%, female 49.7%). Among the kimchi they had experienced, 86.7% had eaten Baechu kimchi, 31.0% Mu kimchi and 30.9% Oi kimchi(males : 82.2% Baechu kimchi, 30.9% Oi kimchi, and 27.4% Mu kimchi, females: 90.0% Baechu kimchi, 33.6% Mu kimchi, and 26.2% Oi kimchi respectively). For their kimchi preference, 67.0% preferred Baechu kimchi, 9.4% Oi kimchi, and 7.1% Mu kimchi(males: 63.4% Baechu kimchi, 12.9% Oi kimchi and 5.4% Mu kimchi, females: 69.5% Baechu kimchi, 8.4% Oi kimchi and 6.9% Mu kimchi, respectively). After having eaten kimchi, 19.3% answer it tasted good, and the primary reason for liking kimchi, 'spicy and hot taste'(51.3%), The main reasons for not liking kimchi were the odor(garlic, ginger, anchovy juice, etc) and too spicy, respectively. Regarding improvements for its expanded consumption 32.0% answered 'not to improve', 18.0% answered 'don't make it too hot', 17.6% answered 'don't make it too salty', and 9.4% answered 'don't make it over-ripe'. For the overall perception of kimchi, the answer with the highest mean(3.95) was 'kimchi is a good side dish with cooked rice', which was significantly different than 'kimchi is delicious'(M=3.14, p<0.05).
이경숙 ( Gyeong Sook Lee ),한경필 ( Gyeong Phil Han ) 한국식생활문화학회 2013 韓國食生活文化學會誌 Vol.28 No.4
본 연구는 동결건조한 단호박 분말의 첨가비율을 0, 3, 6, 9, 12%로 달리하여 식빵을 제조하여 품질 특성인 부피, 무게, 비용적, 굽기 손실율, 텍스쳐 그리고 기호도 검사를 하였으며, 그 결과는 다음과 같다. 1. 동결건조한 단호박의 일반성분은 수분이 4.88%정도였고, 단백질 4.40%, 회분 4.02%였다. 2. 속색도는 명도를 나타내는 L값은 단호박 분말 첨가량이 증가함에 따라 대조구에 비하여 낮게 나타났고, 적색도 a값, 황색도 b값에서는 높게 나타났다. 3. 식빵의 부피는 단호박 분말 첨가량이 증가할 수록 감소 하였으며, 무게는 단호박 분말 첨가량이 증가할수록 높게 나타났다. 비용적, 굽기손실율은 단호박 분말 첨가 와 유의적인 차이가 없었다. 4. 단호박 분말을 첨가한 식빵의 단면 색상은 첨가량이 증가됨에 따라 황색 빛이 진하게 관찰 되었고, 부피는 감소되었다. 식빵의 외관에서 외부의 균형은 모든 실 험구가 균형을 이루었으며, 껍질의 색상은 단호박 분말 첨가량이 증가함에 따라 진하게 나타났다. 5. 텍스쳐는 경도(p<0.001), 탄력성(p<0.01), 응집성(p<0.01), 검성(p<0.01), 깨 짐성(p<0.001) 모두 단호박 분말 첨가에 따라 유의적인 차이가 나타났다. 사후검 정결과 대조구에 비해 단호박 분말 첨가량이 증가할수록 높게 나타나다가 단호박 분말 12% 첨가구에서는 9% 첨가구에 비해 유의적으로 낮게 나타났다. 6. 기호도에서는 사후검증 결과 단호박 분말을 3% 첨가했을 때는 대조구보다 유의 적은 아니지만 낮은 점수를 나타 내었으며, 맛, 종합적인 맛은 6~12%군에서, 향미는 6~9%군에서, 색은 6%군에서 다른 군에 비헤 유의적으로 높았으며, 질감은 단 호박분말을 첨가할수록 증가하였으나 유의미한 차이는 없었다. 이와 같은 결과에서 식빵은 단호박 분말 첨가량이 6~9% 일 때 가장 좋은 최적조건을 나타내어 식빵의 제조와 품질 및 기호도 특성에 맞추어 제빵 산업의 다양화와 소비자의 만족도를 증대할 수 있다고 사료된다. This study investigated the effects of freeze-dried sweet pumpkin powder on the baking of bread. Freeze-dried sweet pumpkin powder (0, 3, 6, 9, or 12%) was supplemented during the baking process and the bread volume, weight, specific volume, baking loss rate, texture, and sensory characteristics were measured. The results were following. Freeze-dried sweet pumpkin contained 4.88% water, 4.40% protein, and 4.02% ash. The L-values (brightness) of the bread were significantly lower as increasing amounts of sweet pumpkin powder were added (p<0.001). However, higher values for the a-value (redness) and b-value (yellowness) were observed (p<0.01 for both values). The volume and baking loss rate decreased when the sweet pumpkin powder was added. In contrast, the weight significantly increased as sweet pumpkin powder was added (p<0.01) and the intensity of dark brown color increased. The outer side of the bread was balanced overall, but the outer skin of the bread appeared darker as the amount of sweet pumpkin powder increased. The overall acceptability, hardness (p<0.001), elasticity (p<0.01), cohesiveness (p<0.01), gumminess (p<0.01), and brittleness (p<0.001) increased as sweet pumpkin powder increased as well. However, when sweet pumpkin powder was added at 12%, the overall acceptability value was fairly low. Sensory parameters, such as taste (p<0.001), color (p<0.001), and flavor (p<0.05) were observed when sweet pumpkin powder was used at 3% and these results were lower than the control. Overall acceptability (p<0.001) was best when sweet pumpkin powder was used at 9% and the texture was best when sweet pumpkin powder was used at 6%.
연구논문 : 미국인의 김치와 김치이용음식에 대한 인식과 기호도 -Illinois주와 California주-
한재숙 ( Jae Sook Han ),한경필 ( Gyeong Phil Han ),이진식 ( Jin Shik Lee ),한갑조 ( Gab Jo Han ),김영진 ( Young Jin Kim ) 한국식생활문화학회 2010 韓國食生活文化學會誌 Vol.25 No.5
The purpose of this study was to investigate American`s perception and preference for Korean kimchi. A questionnaire was used to examine the perceptions of 126 males (40.4%) and 186 females (59.6%) residing in Illinois and California. Approximately 68% of the respondents had eaten Korean food. The perception of kimchi was the highest with a mean of 3.62. The respondents felt that the "Kimchi is a good side dish with cooked rice", "Kimchi (with garlic) prevents SARS", which was significantly different (M=3.06, p< .001), and "Kimchi prevents adult diseases" (M=3.24, p< .01). When evaluating the different kinds of kimchi, onion juice kimchi had the most preferred taste and also the highest overall acceptability (M=5.50, p< .05) of the second days. In the sensory evaluation by kimchi use, the best taste (p< .001) was in the order of kimchi pizza (M=6.58), kimchi dumplings (M=6.40), and kimchi chicken a`laking (M=6.33). The order for overall acceptability (p< .001) was kimchi dumplings (M=6.30), kimchi pizza (M=6.25), kimchi bacon roll, kimchi fried rice, and kimchi chicken a`laking (M=6.17).
이숙은(Sook-Eun Lee),한경필(Gyeong-Phil Han) 한국응용과학기술학회 (구.한국유화학회) 2021 한국응용과학기술학회지 Vol.38 No.2
이 연구의 목적은 소득에 따른 베이커리 제품 구매 속성과 형태에 대해서 조사하였으며, 일반적인 사항에서 전체 1,235명 중에서 여성이 59.6%, 남성이 40.4%로 여성이 남성보다 다소 많았다. 베이커리 제품 구매 속성에서 ‘건강관심형’이 40.0%로 가장 많았고, 거주지에서는 대도시 거주자가 ‘맛관심형 이 35.8%인 반면에 중소도시 거주자는 ‘건강 관심형 (p<0.001)의 45.4%로(p<0.001), 소득이 높을수록 건강에 대한 관심이 높았다(p<0.001). 베이커리 제품을 구매하는 소비자들은 ‘맛’ 67.1%, ‘영양’ 13.7%, ‘가격’ 7.8% 순으로 거주지에 따라 유의한 차이를 나타내었다(p<0.01). 베이커리 이용형태에서는 프랜차이즈 베이커리가 71.1%, 윈도우 베이커리 14.6%, 인스토어 베이커리 8.4%였다. The purpose of this study was to investigate in the residence and the income choice attributes and usage pattern of Bakery Product Purchasers. The findings of survey showed that in general characteristics of respondents, Out of the total 1,235 people, 59.6% of them were women, 40.4% of them were men, so the number of females was slightly higher than that of males. On the matter of bakery purchase attributes, in the case of food life health-interest type was the most popular with 40.0%. In residential areas, people living in large cities received 35.8% of the taste-interest type , while people living in small and medium sized cities received 45.4% of the health-interest type (p<0.001), the higher the income, the more interested in your health(p<0.001). When purchasing bakery products, consumers had different importance factors such as taste 67.1%,nutrition 13.7%, price 7.8%, in residential areas was a significant difference(p<0.01). In bakery-using type, franchise bakery was 71.1%, window bakery 14.6%, in-store bakery 8.4%.