부산·경남지역 주부들의 혼례음식 관행과 태도에 관한 조사

김경묘,신애숙,김경자 한국식생활문화학회 2002 韓國食生活文化學會誌 Vol.17 No.3

This study is to describe practices of and attitude toward traditional wedding food and the attitude of housewives toward the traditonal wedding food in Busan metropolitan and Kyungnam province area. Data were analyzed from the convenient sample of 525 housewives collected from September 20 to September 28, 2001. As for the necessity of traditional wedding food, the most popular food was ebagee food, pebaek food, yedan food in order. Of the various kinds of traditional wedding food, table setting for parent-in-law was chosen as the most popular one. Sociodemographic characteristics such as education level and age were statistically associated with perception of traditional wedding food being necessary as a ritual thing. The respondents preferred rice cakes as wedding food to fishes, fruits, traditional sweets and skewered slices of seasoned meats. More than half of the respondents think current practices of wedding food is prodigal and has to be done in thrifty manner. As a ritual practices of wedding food were to be readjusted to the change of social custom depending on the degree of modemization. More than half (52.1%) of the housewives expected traditional wedding food should fade away. A conclusion was that it is necessary to develop modernized wedding food reflecting traditional wedding customs with economic costs.

부산. 경남지역 주부들의 혼례음식에 대한 인식과 전망

김경묘,신애숙,김경자 동아시아식생활학회 2002 동아시아식생활학회지 Vol.12 No.3

주부들의 혼례음식에 대한 인식과 전망에 대한 조사연구:

김경묘,조용범 한국외식경영학회 2007 외식경영연구 Vol.10 No.4

This survey wad conducted to find out the percept and prospect of Korean Wedding Food of housewives residing in Busan and Kyungnam area. The participants of the survey were 331 housewives lived in Busan(70.4%) and Kyungnam area(29.6%). They were composed of 29.9% of housewives who were 40 years old, office workers (54.4%), university graduate(60.7%), salary of 2,000,000 won a month(31.4%), nuclear family(72.5%), believer in Buddhism(40.5%), the mother of a son and a daughter(33.2%), the mother of two children(41.4%).The majority of participants answered that there is necessity to simplify wedding food and wedding ceremony and it should be change to keep pace with the times.In the question on the progress of wedding food and weeding ceremony, the number of participants pointed out the formal courtesy.

부산·경남지역 주부들의 혼례음식에 대한 인식과 전망

김경묘,신애숙,김경자 동아시아식생활학회 2002 동아시아식생활학회지 Vol.12 No.6

This study investigated the attitude toward and practices of the wedding foods among housewives. Data were collected from 525 housewives living in areas of Busan and Kyungnam and analyzed by bivariate analyses. Most of the respondents were from Busan metropolitan area (77.9%) and in the age of thirties and forties (66.3%). About the occupation, 43.5% of them were full-time housekeepers and 34.7% were workers. The highest proportion was found in those completed the high school (49.3%l, those with a monthly family income of a million won (44.2%), and those from the nuclear family type (66.9%). For the attitude toward the continuity of wedding foods, most respondents (52.1%) had an opinion that the practice of serving the traditional wedding foods should be disappeared in a near future. The respondents had a general attitude that procedures of wedding ceremony including wedding foods should be changed to reflect the degree of modernization. Also, they showed an attitude that one of the wedding ceremonial procedure, Pebaek, had to reflect the current custom. The kinds and the volume of wedding foods should be lessened so that the ceremonial procedure should be brief which included only the basic one. Most of the respondents preferred the basic one to the luxurious one. These attitudes toward and practices of wedding foods varied depending on sociodemographic characteristics.

부산,경남 지역 주부들의 전통혼례음식 인식 정도에 관한 연구

김경묘(Kyoung Myo Kim),조용범(Yong Bum Cho) 한국조리학회 2007 한국조리학회지 Vol.13 No.2

크릴반응향의 휘발성 향기 성분 및 데리야끼소스의 적용

김경묘(Kyoung Myo Kim),박현주(Hyun Joo Park),남민희(Min Hee Nam),김선봉(Seong Bong Kim),전병수(Byung Soo Chun),이양봉(Yang Bong Lee) 한국조리학회 2013 한국조리학회지 Vol.19 No.3

Maillard reaction flavors had been tried by using krill hydrolysate and precursors in order to develop Teriyaki sauce with the reaction flavors. Also, the study for applying krill to Teriyaki sauce had been tried by using krill instead of eel bones. To make boiled-type and grilled-type reaction flavors, krill hydrolysate was used with other precursors such as serine, glucose and glucosamine. In the dynamic analysis of headspace volatile compounds, 20 mL reaction flavor was analyzed by the combined system of purge & trap, automatic desorber, gas chromatography and mass selective detector. Three kinds of Teriyaki sauce were developed with reaction flavor, krill and eel bones, and their products were evaluated by 10 items of cooked vegetables, cooked potatoes, boiled shrimp, grilled shrimp, fishy smell, pungent aroma, burned smell, sweety aroma, chemical smell, mud smell and preference. In the results of headspace analysis, 35 and 33 volatile compounds were identified from grilled-type and boiled-type reaction flavors. Grilled-type had sulfur-containing, aliphatic compounds, alcohols, ketones, pyrazines, and other aromatic compounds, and grilled-type had aldehydes, furans, other nitrogen-containing compounds. In the sensory evaluation of Teriyaki sauce, the items of roasted shrimp and sweety aroma showed significant differences for grilled-type application to Teriyaki sauce. The above results show the possible application of grilled-type reaction flavor to Teriyaki sauce.

자숙크릴의 일반성분 분석과 항산화 활성을 위한 반응표면법에 의한 알카라제 가수분해 최적화

김경묘(Kyoung Myo Kim),조용범(Yong Bum Cho),황영정(Young Jeong Hwang),이다선(Da Sun Lee),이양봉(Yang Bong Lee) 한국조리학회 2012 한국조리학회지 Vol.18 No.1

The objective of this study is to optimize enzymatic hydrolysis of cooked krill by using Alcalase. To optimize krill hydrolysis on such dependent variables as TCA, DPPH-scavenging, and Fe-chelating activities by using Alcalase, independent variables of hydrolysis pH and temperature were investigated. Their formulas and three dimensional graphs were obtained by using SAS and Maple softwares, respectively. For comparison of general composition of raw krill, its contents of moisture, crude protein, crude fat, and ash were 17.48%, 53.74%, 15.66%, and 10.21%, respectively, and for cooked krill, its contents were 4.80%, 71.84%, 5.26%, and 15.09%, respectively. The composition of fatty acids for cooked krill was similar to that of raw krill. The most abundant fatty acid was palmitic acid (16:0) and the following order was oleic acid (18:1), eicosapentaenoic acid (20:5), palmitoleic acid (16:1), and docosahexaenoic acid (22:6). For DH optimization of hydrolysates from cooked krill, its result was pH 8.5 and 66.6℃ hydrolysis temperature for the maximum DH of 29.4%. For DPPH-antioxidative optimization of hydrolysates from raw krill, its maximum result of 27.1% was obtained in the hydrolysis condition of pH 7.4 and 67.5℃. For Fe-chelating optimization of hydrolysates from cooked krill, its maximum result of 24.9% was in the condition of pH 8.7 and 65.5℃. These results can be used for basic data for using krill products and other fish products as bioactive ingredients.

데리야끼 소스의 재료별 선호도와 소스 선택에 미치는 영향

김경묘(Kyoung Myo Kim),조은혜(Eun Hye Cho),이양봉(Yang Bong Lee) 한국조리학회 2010 한국조리학회지 Vol.16 No.5

This study aims to provide basic data about the diversification and the development of sauces by making four kinds of Teriyaki sauce, and the findings are as follows. The satisfaction with Teriyaki sauce by age and cooking career and groups showed a significant difference in several items. According to the result of the preference analysis on professors and teachers, the preference for health/nutrition showed a significant difference; also, the result of the preference analysis on Teriyaki sauce ingredients among the culinary students showed a significant difference in awareness and health/nutrition. In addition, the result of the preference analysis on Teriyaki sauce ingredients among college students showed a significant difference in the order of taste, awareness, price, and health/nutrition. Lastly, the result of the preference analysis on Teriyaki sauce ingredients among all groups showed a significant difference in the order of awareness, price and health/ nutrition. As the mindset that main ingredient of Teriyaki sauce is eel bone prevails and the sauce made by crab shells is highly preferred, sauces added with sea food products are considered to be possibly developed. The follow-up study will have to deal with a manufacturing method of sauce with high nutrition and economy efficiency resulting from cheap manufacturing unit price by making Teriyaki sauce with inedible but nutritious sea food products.

부산 경남지역 주부들의 혼례음식 인지도에 대한 조사연구

조용범,김경묘 (사)한국조리학회 2007 한국조리학회지 Vol.13 No.2

This study was carried out to survey the degree of the perception and necessity of wedding food prepared by housewives. The participants of the survey were 331 housewives lived in Busan and Kyungnam area. The findings could be summarized as follows:The housewives lived in Busan and Kyungnam area had evaluated the necessity of wedding foods, Paebaek foods or Yedan foods. The respondents of 36.6% answered that they will order wedding foods from specialists, whereas 28.7% said that they will prepare them by themselves. More than half of the respondents(56.2%) thought that current wedding foods were prodigal and have to be done in thrifty manner. Broadly 46.8% of the respondents considered that the ritual practices of wedding foods will decrease steadily. A conclusion was that lots of participants had a negative view of wedding foods and pointed out the necessity of developing them to reflect traditional wedding customs with economic costs. 본 연구는 우리의 전통 음식 중 전통 혼례 음식을 발전시키기 위한 것으로 부산경남 지역 주부들의 혼례 음식에 대한 인지도를 조사한 것이다. 응답지 331부를 회수하여 분석한 결과는 다음과 같다.1. 부산 거주 주부들이 전체의 70.4%, 경남 지역 주부들이 29.6%를 차지하였으며, 부산 지역 주부들이 경남 지역 주부들에 비해 전반적으로 혼례 음식, 폐백 음식, 예단 음식의 필요성에 대해서 높게 평가하는 것으로 나타나 거주 지역에 따라서 혼례 관련 음식의 필요성에 통계적으로 유의적인 차이가 있는 것으로 나타났다.

새우 부산물을 첨가한 데리야끼 소스의 제조 및 품질 평가

조은혜(Eun Hye Cho),김경묘(Kyung Moe Kim),이양봉(Yang Bong Lee) 한국조리학회 2011 한국조리학회지 Vol.17 No.1

This study aims to offer basic data in order to develop sauces which can satisfy customers who seek special and unique tastes by using extracts from teriyaki sauce made from shrimp remnants. Compared with traditional Eel bone Teriyaki sauce, shrimp remnant teriyaki sauce was better. In the comparison between teriyaki sauces with different amounts of soy sauce, the one made from Korean M soy sauce has sweeter taste and stronger fish flavor than the one made from Japanese G soy sauce while the latter has saltier and more bitter tastes. However, the former was more preferred on the whole.