아시아 장류(醬類)문화 연구

윤덕인(Yoon Deok-Ihn) 비교민속학회 2007 비교민속학 Vol.0 No.34

Fermented soybean sauce is a very important seasoning for food tasted in the food culture of Asia area. The purpose of this study is to examine the kinds, the raw materials, the process and the history of the fermented soybean sauce among the origin and the keynote in the Asian fermented soybean sauce culture, and to analyze the data getting through the literary research and the field investigation. 1. The Asian fermented soybean sauce culture is distinguished the culture area of fermented soybean sauce and the culture area of fish sauce. 2. The beginning of the Asian fermented soybean sauce culture was from the culture area of fish sauce(Hae), having the same area with the origin of the rice farming. These things are written on the Hae of『ZuRye』. Mainly the fermented soybean sauce is divided by the fermented soybean sauce, the fish sauce and the meat sauce according to the raw materials. Most Korean sauces are the fermented soybean sauce, related with Manchu area being the home of the soybean. China chiefly uses soybean sauce, Dusi, Dubanjang, Hwangjang and Meonjang, Korea uses soybean sauce, soybean paste and korean hot pepper paste, Japan uses soybean sauce(jangyu) and Miso. 3. Korean soybean sauce and soybean paste are only made by soybean, Japanese soybean sauce and soybean paste made by mixing soybean and wheat or rice and barley. Chinese soybean sauce and soybean paste are also made by mixing the soybean and wheat and so on. But Korean Magjang, Guhwangjang, zupjang and Gochujang are made by mixing some grain except soybean and Chinese Dusi, Japanese Natto are also made by soybean. Consequently, the stuff of fermented soybean sauce is typically soybean, soybean and wheat, soybean and rice, etc. 4. The Asian fermented soybean sauce culture from the fish sauce(Hae) was changing. China was changing by the south Manchurian soybean, the abundant wheat and the government of Yuan, stock farming. Japan also was turning the fish sauce culture into the fermented soybean sauce culture by the introduction of Buddhism but still exists the fish sauce culture being caused by geographical conditions. The other side Southeast Asia beginning to the fish sauce culture still supports the fish sauce for example Nuoc mam with a moist season but also uses the fermented soybean sauce for example Temphe and Tao-si.

전통 제사상의 진설 규범과 관행 비교연구

윤덕인(Yoon Duk-Ihn) 비교민속학회 2005 비교민속학 Vol.0 No.28

The purpose of study was to understand the arrangement of the religious food and religious diet in Kang-Rung region which was recogniged as cultural region & Head families by compare Habitual Practice with Traditional Standard. The results are as follows : 1. The arrangement of religious food and religious diet in Kang-neung region & Head families were differed from home to home. But Head families's arrangement of religious food and religious diet comparatively keep to Traditional Standard. 2. In Kang-neung region, Chu-suk religious ceremonies and religious diet were setted much religious diet than memorial service which was held on an anniversary of their's death. But Head families's Chu-suk religious and religious diet were simply setted. 3. At first line, they have arranged Hynbab and Kuk, Miyegkuk or Pakgogikuk. On the other hand, Songpyen was placed in traditional standard setting. Most of all were setting Bab, Kuk, Songpyen. At second line, they have arranged Songpyen, Kijung, Aegeok, Yukgeok, Nurumgeok, Donbaegigeok, Memilgeok, and cooked octopus(muneo) on the Aegeok. They have also arranged fishes which were the cooked Alaska pollack(myongtai). codfish(daeku), flatfish(kajami), yellowtail(bangeo), salmon(yeoneo), trout(songeo) and Saegsunjeon, Dubujeon, Wanjajeon, Kokumajeon. In Head families, Dojeok were especially setted. And Raw and cooked Geok were setted. At third line, they have arranged Yuktang, Sotang, Eotang, Altang which is boiled eggs. Altang was arranged instead of steamed chicken. At fourth line, they have arranged Bukeopo, Guttle fish(dried Ojingeo), Chinese bellflower(Doragi), Fernbrake(Kosali), Spinach, Osmund(Kobi), Greenbean Sprouts, Leopard plant(Komchwi), Gourd(Pak), and Lentinus edodes(Pyokjo), but Kimchi was omitted. On the other hand, Sikhe was necessarily placed on the setting of traditional standard service for the ancestor. At fifth line, Date, Chestnut, Persimmon, the fruit of Actinidia arguta(Dare), Meron, Banana, Kwajeul and Kangjung were considered as dishes. Dasik and biscut were also used for setting dishes. Chu-suk religious ceremonies and religious diet were specially setting with their whole heart.

강원도 민속제의의 제물에 관한 연구

윤덕인(Yoon Duk-ihn) 비교민속학회 2005 비교민속학 Vol.0 No.30

This study was conducted to consider a feature of the folk's religious ceremonies in Kangwon Do, the kinds of the religious food, its meanings in the folk's religious ceremonies and to offer devices of preparing to the folk's religious ceremonies, the food in the local festival like Kang-rung's Danoze. Both of the documentary records study and the field investigation were used for this research. The results were as follows: 1. Kangwon Do has performed religious services more than other areas because It is bounded by lots of high mountains and surrounded by the deep sea. Specially the dependence on the religious ceremonies is high in the areas near by the sea because people trembles with fear when they go catching fish at sea. 2. Generally Formalism of confucianism in the daily custom is weaker in the seashore regions than in the remote places. But the form of the folk's religious ceremonies in Kangwon Do is usually mixed with confucianism, buddhism and shamanism The confucianism service and shamanism exorcism have been performed together in the Kang-rung's Danoze. 3. Rice, a raw beef, a raw foreleg of beef among the religious food tell the ancient times(or tradition), especially using the raw beef shows a picture before eating cooked food. The religious foods in Terzusin(God of house-keeping)'s table are pure water, raw beef, seasoned radish, seasoned dropwort, five dried pollacks, chestnuts, jujubes, five apples and Backsilupeon(rice cake). Those mean the descendants prosperity and a year of abundance. Pure water, Backsulgi and Patpeon, etc mean life force, genuineness soul and protecting misfortune. 4. The food in the local festival which lies at the toot of a traditional feast table should be prepared for big holidays's foods, native local foods, right season's foods, religious foods and so on. The local festival need to improve with the folk's religious ceremonies and the Korean traditional food culture.

강원도의 민속과 음식

윤덕인(Yoon Duk-ihn),이정숙(토론자) 비교민속학회 2006 비교민속학 Vol.0 No.31

The purpose of study was to understand food(daily food & celemonial food) and the folk(the folk's religion celemonies) in KangWon Do which was recognized as cultural region. Both of the documentary records study and the field investigation were used for this research. The results were as follows : 1. In the Yongdong region, Fish, Sea food such as brown seaweed, tangle(weed), and it's processed goods -salted fish have been used more than in the Yongseo region. But buck wheat, potatoes, indian com which fild crops have been used much in Yongseo region. 2. Kangwon Do has performed religious services more than other ares because It is bounded by lots of high mountains and surrounded by the deep sea. Specially the dependence on the religious ceremonies - Seonanggut, Seonangzesa, Antaekgosa is high in the ares neat by the sea. 3. The religious foods in Terzusin(God of house-keeping)'s table are pure water, raw beef, seasoned radish, seasoned drop wort, five dried pollacks, chestnuts, jujubes, five apples and Bacsilupen(rice cake). Pure water, Backsulgi and patpeon, etc mean life force, genuiness soul and protecting misfortune. The food in the local festival which lies at the root of a traditional feast table must be prepared for religious foods with best wishes.

알루미늄합금용탕의 비금속 개재물 제거 및 탈가스 장치

이정건,윤덕일 ( J . K . Lee,D . I . Yoon ) 한국주조공학회 1988 한국주조공학회지 Vol.8 No.3

지역특산음식 선택속성이 고객만족과 행동의도에 미치는 영향

김세경(Se-Kyoung Kim),윤덕인(Deok-Ihn Yoon),김형일(Hyeong-Il Kim) 한국콘텐츠학회 2018 한국콘텐츠학회논문지 Vol.18 No.7

본 연구는 지역특산음식 선택속성이 고객만족과 행동의도에 어떠한 영향을 미치는가에 대한 문제를 고찰하여 지역특산음식을 이용하는 소비자를 대상으로 지역특산음식 선택속성과 고객만족, 행동의도 간의 영향관계를 분석하고자 하였다. 이를 위해 각 변수들의 개념을 파악하고 이들 변수들이 구조적으로 어떠한 관계가 있는지를 문헌연구를 통하여 고찰하였고 강릉의 지역특산음식마을과 지역축제를 통하여 특산음식을 이용해본 소비자를 대상으로 249부의 설문조사를 실시하였다. 자료분석은 SPSS 20.0의 통계프로그램을 사용하여 빈도분석, 탐색적요인분석, 신뢰도분석, 상관관계분석, 회귀분석을 실시하였다. 이를 통하여 지역특산음식을 선택하는 요인을 규명하고 지역특산음식을 통한 관광객 증가와 지역경제 활성화를 위한 기초자료로 제공하고, 지역특산음식의 음식관광 발전과 지역특산물 상품화를 위한 기초자료 활용방안으로써 효과적인 마케팅 전략을 제시하고자 한다. 특히 지역특산음식을 이용해본 소비자는 꼭 다시 찾아 고객만족을 극대화 할 수 있는 마케팅 전략을 구상하고 음식에 대한 맛과 품질, 최상의 서비스 등 활성화 방안이 필요하다고 할 수 있겠다. The purpose of this study was to investigate the effect of local food selection attributes on customer satisfaction and behavioral intention. The purpose of this study was to investigate the effect of local food selection attributes, customer satisfaction, Respectively. The purpose of this study is to investigate the relationship between the variables and the structure of each variable through literature review. The questionnaire survey was conducted on 249 consumers who used specialty food through local food restaurants and local festivals in Gangneung. Respectively. Data were analyzed by frequency, exploratory factor analysis, reliability analysis, correlation analysis, and regression analysis using SPSS 20.0 statistical program. The purpose of this study is to identify the factors that select local specialty foods and to provide them as basic data for increasing the number of tourists through local specialty foods and revitalizing the local economy. I would like to present a marketing strategy. In particular, consumers who have used local specialty foods must come up with a marketing strategy that will maximize customer satisfaction, and it is necessary to revitalize the taste, quality, and best service of food.

약선음식의 선택속성이 고객만족 및 충성도에 미치는 영향 -지각된 가치의 조절효과를 중심으로-

이가희 ( Ga Hee Lee ),윤덕인 ( Deo Kihn Yoon ),유승동 ( Seung Dong Yoo ) 관광경영학회 2015 관광경영연구 Vol.63 No.-

In this study, the selection attributes of Yaksun food, customer satisfaction and loyalty was to identify any impact. In addition, Yaksun food choice perceived value, depending on the moderating effect of food affects customer satisfaction through empirical analysis to determine the structural relationship study. Studies conducted by the verification of this hypothesis results are summarized as follows. First, the "customer satisfaction Yaksun food selection attributions will affect the definition of a significant" factor in Yaksun food of selection attributions of sensory price factors, nutritional health define the factors that affect customer satisfaction appeared to be part of the hypothesis is was adopted. Second, the "Customer satisfaction is defined loyalty will affect a significant" as defined in the customer satisfaction is the loyalty shown to affect the adoption of the hypothesis. Third, the "perceived value and Yaksun food selection will regulate the relationship between customer satisfaction" factor in the perceived value of the perceived value of the select attribute factors, sensory price factors, nutritional health and factors regulate the relationship between customer satisfaction.

강원 영동지역 학교급식 영양(교)사의 약선요리에 대한 인지도 및 활용실태

이가희 ( Ga Hee Lee ),윤덕인 ( Deok Ihn Yoon ),이정숙 ( Jung Sook Lee ) 대한영양사협회 2014 대한영양사협회 학술지 Vol.20 No.1

본 연구는 강원도 영동지역 학교 영양(교)사의 약선요리에 대한 인지도를 조사하고 학교급식에서의 약선요리 활용과의 관련성을 알아보며 활용증대방안을 도출하고자 2013년 4월 총 261명의 학교 영양사들을 대상으로 수집한 설문자료를 연구 분석에 활용하였고 요약한 결과는 다음과 같다. 1. 조사대상자의 약선요리에 대한 인지도를 조사한결과 4.01점(P<0.001)으로 나타났으며, 약선요리의 맛에 대한 인지도는 3.99점으로 나타났다. 또한 건강에 도움이 되는가에 대한 문항에서는 4.57점(P<0.01)으로 나타났다. 약선요리를 사용한 경험이 있는가에 대한 물음에 244명(93.5%)이 사용한 경험이 있다라고 응답하였으며, 사용 후 만족도는 ‘보통이다’ 178명(68.2%), ‘만족한다’ 45명(17.2%), ‘불만족한다’ 38명(14.6%)으로 조사되었다. 만족한 이유에 대해서는 ‘영양이 풍부해서’17명(37.8%), ‘건강증진’ 13명(28.8%)의 순으로 응답하였으며, 불만족한 이유에 대해서는 ‘가격이 비싸다’ 21명(55.3%), ‘기호도가 낮다’ 11명(28.9%)의 순으로 응답하였다. 2. 약선요리를 학교급식소에서 학생들에게 제공하는 형태는 조림류(4.31), 탕류(4.54), 튀김류(4.51)가 높은 점수를 받았다. 또한 초ㆍ중ㆍ고 급식소에 따른 각 그룹간의 유의성을 살펴보면 면류(P<0.001), 조림류(P<0.001), 찜류(P<0.001), 구이류(P<0.001), 후식류(P<0.01)에서 유의적인 차이를 보였다. 약선요리를 선호하는 이유는 맛(4.00)이가장 높은 점수를 받았으며, 체질개선(3.93)>양(3.67)>영양(3.20)>합리적인 가격(2.82)>쉬운 조리법(2.70)의 순으로 나타났으며, 맛(P<0.05), 쉬운 조리법(P<0.001), 영양(P<0.05), 합리적인 가격(P<0.05)에서 세 그룹 간 유의적인 차이를 보였다. 3. 학교급식에서 약선요리를 제공할 때 어려운 점은‘학생들의 기호도가 낮아서’ 85명(32.6%), ‘조리시간이 오래 걸린다’ 51명(19.5%)의 결과가 나타났으며, 세 그룹간의 유의적인 차이도 나타났다(P<0.01). 약선요리의 활용을 위한 현재 사용하고 있는 방법으로는 ‘같은 재료로 다른 조리법으로 사용’ 93명(35.6%), ‘다양한 약선요리를 찾아서 이용’ 74명(28.3%), ‘학생들이 약선요리에 적응할 수있을 때까지 제공한다’ 58명(22.2%)으로 답하였다. 약선요리의 이용을 높이기 위한 개선방안으로 ‘피급식자들의 교육을 통한 약선요리에 대한 인식 변화’ 98명(37.5%), ‘학교급식에 맞는 표준조리법 개발’ 92명(35.3%)으로 조사되었다. 이상의 결과를 종합해 보면, 약선요리는 건강에 유익하고, 영양이 풍부하여 선호하지만 급식소에서 사용하기에 가격이 비싸고, 피급식자의 기호도가 낮으며, 조리시간이 길고, 표준조리법이 없다. 또한 피급식자의 기호도가 낮기 때문에 학교급식에 약선요리의 이용을 활성화시키기 위해서는 식습관 형성기에 있는 학생들에게 학교에서의 영양교육을 통하여 약선요리에 대한 올바른 이해와 홍보가 필요하다고 본다. 또한 약선요리의 복잡한 조리과정을 간편화하고 맛을 일정하게 유지하기 위해서 약선요리에 관한 학교급식 표준조리법 작성이 필요하다고 생각된다. 학교급식 영양사는 학생들의 급식에 대한 기호도를 파악하여 식단 작성 시에 고려하고 학생들이 약선요리에 익숙하게 길들여지기 위해서 주기적으로 약선요리를 활용하여 다양한 음식을 접할 기회를 제공해야 할 것으로 사료된다. This study investigated the attitudes of dietitians regarding medicinal cuisine for school meal services. Data was obtained with self-administered questionnaires from 261 dietitians in schools located in Yeoungdong, Gangwon-do. Subjects were distributed into three groups (Elementary=116, Middle=106, High=39) and their awareness, satisfaction, cooking method, and utilization status of medicial cuisine were assessed. Regarding awareness, responders showed highest mean score of 4.57 in perceiving medical cuisines as healthy meal. The preferred cooking method includes medicinal cuisines as noodle, boiled in soy sauce, steaming, roasting, and dessert. Good taste, easy recipe, nutrition, and reasonable price were statistically significant reasons for their preference for medicinal cuisine. However, low preference of students for medicinal cuisine made it difficult to include them into school meals. Methods currently used to serve more medicinal cuisine include the application of different recipes using the same ingredients. The results of this study suggest that having dietitians with a higher preference for medicinal cuisine can serve as a strategy to increase the exposure of school students to medicinal cuisine. The development of recipes applicable to school foodservices by dieticians and the adoption of policies and education programs for medicinal cuisine by the government and associations are recommended.

향토음식 인식이 메뉴개발과 직무만족에 미치는 영향

김예진(Ye-Jin Kim),윤덕인(Duk-In Yoon),김형일(Hyung-Il Kim) 한국관광연구학회 2016 관광연구저널 Vol.30 No.12

식생활 라이프스타일이 가정편의식(HMR) 선택속성과 행동의도에 미치는 영향

김문경 ( Kim Mun-kyung ),윤덕인 ( Yoon Deok-in ),김형일 ( Kim Hyeong-il ) 한국호텔리조트학회(구 한국호텔리조트카지노산학학회) 2018 호텔리조트연구 Vol.17 No.2

The purpose of this study was to examine the effects of eating life style on HMR selection attributes and behavioral intention, and to examine the relationship between eating life style, selection attribute, and behavioral intention. For this purpose, the concept of each variable and the relationship between these variables are examined through literature review and empirical analysis. For the empirical analysis of this study, 300 questionnaires were distributed to eateries who had experience of family consciousness in Seoul, Gyeonggi and Gangwon provinces from August 1, 2017 to August 20, 2017, 292 copies were used as samples. The statistical program of SPSS 18.0 was used to analyze the data of the questionnaire and the frequency analysis was conducted to examine the general characteristics of the sample. The exploratory factor analysis and the reliability analysis were conducted on the measurement variables. Prior to the hypothesis testing, correlation analysis was performed to find the relationship between variables and multiple regression analysis was conducted for hypothesis testing. This study can be used as basic data for development of various products such as product differentiation, convenience product for health, low price product, premium product, and organic product.