한국 관광호텔의 식당메뉴계획에 대한 조사연구

유양자,안경숙 세종대학교 1978 세종대학 논문집 Vol.7 No.-

The menu is the merchandising tool of a fool service operation and is also the foundation upon which the superstructure of the restaurant is built. Upon it depend the kinds of equipment needed, the staff required, the purchasing methods, the storage requirements, the designs and the decor of the dining room and finally its ultimate financial success. And this is the very why the menu planning is vital to a restaurant business. Before we plan the menu, we must consider many different factors, such as cost and profitability, foods available, limitations of cooking equipment and space, the ability of the production and service personnel. But most of all, we must know who our guests are, and what they need and desire. In Korea, you can say that the purpose-aimed, systematically organized volume food feeding started with the begining of the hotel business and their history is relatively very short compared to the many other industries. But as the tourist busness increased enormously, they are on the way to the leading position of the Korean industries. As the sales volume of the catering department compared to the room sales increased enormously, it plays a very important role in a hotel. But as the foreign, especially the occidental, table cultures are pretty different from ours, we must learn their favorite food items their cooking methods and their serving of the guest. The purpose of this study is to figure out what the problem our hotel-restaurant business, which mainly is servring the foreign tourists, is facing at the viewpoint of the menu planning especially based on the food preferences of the patrons. At first we studied the 9 different menus from hotel-restaurants in Seoul to find out what kind of foods they prefer to serve and also the way or practice of their planning menus. And to get further informations, we had some depth interview with hotel man and posed 28 questions by means of questionaire to the managers of the food and beverage department of the 26 different hotel in Seoul. And to arrive to the solutions for the problems, we quoted several researches and studies about the food preferences which were tested by some European and American servaying institutions.

全참깨粕과 脫皮참깨粕에 대한 食品營榮學的인 比較硏究

柳良子 세종대학교 1974 세종대학 논문집 Vol.6 No.-

Whole and decuticled sesame meals of Korean Sesamum indicum were analyzed as to their proximate components (moisture, fat, protein, sugar, fiber, ash), minor components (oxalic acid, phytin, calcium, phosphorus) and amino acid patterns. In addition the nutritive values of whole and decuticled sesame protein were determined by studying the growth of rats. The results were summarized as follows: 1)The crude fiber and crude ash content of the decuticled sesame meal was lower than that of the whole sesame meal. But the crude protein content of the former was greater than the latter. 2)Oxalic acid and calcium content of the decuticled sesame meal was lower than that of the whole sesame meal. But phytin and phosphorus contents were found in approximately equal amounts. 3)The amino acid content of the protein in whole and decuticled sesame meal was found in approximately equal amounts, while their lysine content was deficient as compared to reference protein. 4)In fat feeding tests, decuticled sesame meal improved the protein efficiency ratio more than whole sesame meal. Furthermore, fortification of sesame protein with lysine or soybean improved the protein efficiency ratio more than non-fortification.

류마티스성 심장판막질환, 우심방혈전 및 대동맥 협착증과 합병된 만성 혈전색전성 폐동맥고혈압 1예

유근배,심준,임양희,이진화,신길자 梨花女子大學校 醫科大學 醫科學硏究所 1998 EMJ (Ewha medical journal) Vol.21 No.4

폐동맥 혈전색전증은 비교적 드문 질환으로 주로 심부 정맥혈전에서 발생하는 것으로 알려져 있으며 류마티스성 심장판막질환을 가진 경우 합병되는 우심방 혈전이 드물게 폐혈전색전증의 원인이 될 수 있는데, 저자들은 대동맥의 동맥경화성 협착증을 동반한 류마티스성 심판막질환 환자에서 우심부전 및 우심방혈전에서 발생한 만성 혈전색전성 폐동맥고혈압1예를 경험하였기에 문헌고찰과 함께 보고하는 바이다. Most pulmonary thromboemboli arise from the deep vein thrombosis, which have complete clinical and at least near complete roentgenographic and angiographic resolution within four to six week of the acute event. But chronic pulmonary hypertension and cor pulmonale from unresolved pulmonary embo-lism complicate acute embolic episode with a frequency of less than 1 percent. Rarely pulmo-nary thromboemboli can result from right atrial thrombi. We experienced a case of chronic thromoboembolic pulmonary hypertension, which wrose from right atrial thrombi in the patient with rheumatic valvaular heart disease and thoracic aorta atherosclerotics stenosis.

감자의 몇가지 營養成分에 대한 마이크로波와 在來的 調理方法의 比較 : 2. 窒素化合物및 脂肪酸의 변화에 대하여 (2) Changes of Nitrogenous Constituents and Fatty Acid Composition

柳良子 세종대학교 1985 세종대학 논문집 Vol.12 No.이공

The effects of boiling, electric oven and microwave cooking methods on the nitrogenous constituents and fatty acid composition of lipid in two major Korean potato varieties were assessed. Total nitrogen and nonprotein nitrogen contents were significant increase by electric oven baking, but these contents were significant decrease by microwave cooking. Electric oven baked potatoes were increase of 7.5%, but microwave cooked potatoes were decrease of 4.6% in total amino acids of raw potatoes, respectively. The cooking methods used in this study did not change the fatty acid pattern of lipid in the potatoes nor cause isomerization of the unsaturated fatty acids.

한국인 모발과 내부장기조직간 Cd, Hg, Pb 및 Zn함량의 상호관련성

유영찬,이상기,양자열,김기욱,이수연,정규혁 한국환경독성학회 2002 환경독성보건학회지 Vol.17 No.1

In order to study the relationships between trace element concentrations of hair and internal organs, autopsy samples of hair, liver, kidney cortex, kidney medulla, heart, lung, spleen, cerebrum, testis and bone from 162 Korean subjects were analyzed for Cd, Hg, Pb and Zn by inductively coupled plasma atomic emission spectrometry. High significant positive correlations were found between the Cd concentration in hair and bone and Pb in hair and lung. Hair Hg levels were highly significantly correlated with organ Hg levels in the liver, kidney cortex, kidney medulla, heart, lung, spleen, cerebrum, testis and bone. And hair Zn levels were highly significantly correlated with organ Zn levels in the kidney cortex, kidney medulla, spleen, testis and bone.

유청분말 첨가 국수의 품질 특성

김선경,유양자 동아시아식생활학회 2001 동아시아식생활학회지 Vol.11 No.5

Quality characteristics of conventional and whey noodles were investigated by studying the textural properties, cooking properties, and sensory characteristics. The whey noodles were prepared by mixing whey powder with the wheat flour before noodle production, with the mixture ratio ranging between 1 and 7% in volume. The results are summarized as follows- the addition of whey powder noticeably improved the textural characteristics of the cooked noodles, i.e, hardness, gumminess, and chewiness. The best results were obtained using the following percentage of whey in the mixture: the hardness with 1% added, the gumminess and chewiness with 3% added, and the elasticity with a 7% addition. The tension force also increased with addition of whey powder. The highest tension force was obtained when 3% of the whey was mixed. While the cooking water of the general noodles displayed a light reddish tint, the cooking water of the whey noodles had a yellow-greenish tint. The cooking water of the whey noodles was more turbid than that of the conventional noodles. The whey noodles increased in volume more than the conventional noodles, after cooking. There was no difference in weight increase and water absorption rates between both types of noodles. More favorable results were shown for appearance, color, texture, and sensory acceptability in the whey noodle than in the conventional noodles.

구리 이온의 김치산패 억제작용에 관한 연구

채경연,유양자,경규항,박세원,김연순 한국조리과학회 2002 한국식품조리과학회지 Vol.18 No.1

Effect of copper ions (Cu^+ and Cu^2+) on the fermentation of kimchi, especially on their effect on the prevention of over-acidification of kimchi, was investigated. The effect of Cu^2+ ion on the growth of individual lactic acid bacterium originally isolated from kimchi was also investigated. The addition of Cu^+(≥4.0mM) or Cu^2+(≥3.0mM) ions in kimchi effectively inhibited growth of lactic acid bacteria and maintained a titratable acidity of less than 1.0% for a periods of 14 days. Leuconostoc mesenteroides significantly decreased at the 10th day of fermentation in control kimchi, whereas the group with Cu^+ and Cu^2+ showed 10^5-10^6 CFU/㎖ at the 14th day of fermentation. This indicates that the addition of Cu^+ and Cu^2+ inhibited the production of excessive acids by inhibiting lactic acid bacteria, and allowed Leu. mesenteroides stay alive longer. Fe^2+ and SO_4^2- ions did not have any effect on the fermentation of kimchi. Cu^2+ inhibited growth of all lactic acid bacteria tested, such as Leu. mesenteroides 6, Streptococcus faecalis 12, Lactobacillus plantarum 14, Lac. brevis 15, Leu. mesenteroides LA 10, and Lac. plantarum LA 97.

서울시내 직장인의 아침식사 식습관에 관한 연구

신경화,채경연,유양자 한국조리과학회 2002 한국식품조리과학회지 Vol.18 No.1

This study was intended to investigate the breakfast habits of salaried people. Total 446 subjects (male:256 and female:190) living in Seoul participated in the study. The results obtained were as follows : About 88.8% of the respondents perceived well the importance of breakfast, but only 33.2% of them responded to have breakfast every morning. It was found that males, older people, married people and people with higher education had a tendency to have breakfast regularly. The main reasons for having breakfast were ’for nutritional intake ’(42.2%) and ’for relieving hunger’(31.3%). Cooked rice with soup (78.4%) was the most popular menu for breakfast. The time for breakfast was about 5∼15 minutes. The reasons for skipping breakfast were ’the lack of time > low appetite > habitually’, but 59.6% of the respondents answered to have cooked rice with soup if they would. The 95.6% of the respondents showed more than the ’moderate’score on nutritional knowledge. Female salaried people showed higher scores on nutritional knowledge than male counterparts. People with higher education had a better nutritional knowledge. It was found that male, older people, people with higher education, and members in the extended family or nuclear family had good eating habits. Nutritial knowledge showed a significant positive relationship with eating habits. Overall, salaried people perceived the importance of breakfast, but had poor dietary habit of skipping breakfast at 23.3%. Therefore, convenient and nutritional substitute for breakfast should be developed for salaried people.

A Study on the Antithiamin Effects of Korean Teas

Yang-ja Yoo(柳良子),Doris M. Hilker(디 엠힐커) 한국영양학회 1979 Journal of Nutrition and Health Vol.12 No.3

Effect of Temperature and pH on the Antithiamin Activity of Korean Teas

Yoo, Yang-Ja 세종대학교 1981 세종대학 논문집 Vol.8 No.-

우리나라에서 판매되고 있는 녹차, 홍차, 인스턴트 홍차 중의 antithiamin activity와 탄닌함량을 정량하였고 또한 antithiamin activity에 대한 온도 및 pH의 영향을 관찰하였다. 시료 다류중 녹차가 antithiamin activity가 가장 높았고, 인스턴트홍차가 가장 낮았으며, 이것은 다류중 탄닌의 함량과 밀접한 관계가 있었다. 녹차와 홍차중의 지아민은 60℃에서 2.5및 3시간동안 각각 incubation하였을 때 최고로 파괴되었으며, 또한 그 파괴율은 PH4-7까지는 서서히 증가하였으나 pH7.0후부터는 급속히 증가되었고 pH7.5에서는 완전히 파괴되었다.