느티떡(楡葉餠)의 재료 배합에 따른 관능적 및 텍스쳐 특성

이효지;백현남 한양대학교 2004 韓國 生活 科學 硏究 Vol.- No.23

Neuti-dduk was a steamed rice cake which is made of nonglutious rice flour with Neuti leaves, sugar, and water. The objective of study was designed to seek for the best recipe to make Neuti-dduk. The procedure is the following ; Neuti-dduk containing different ratio of ingredients such as Neuti leaves(20, 30g), sugar, and water. The most desirable recipe was determined after sensory examination and mechanical test for measurement texture, moisture content. The results of sensory evaluation showed that Neuti-dduk containing 20g Neuti leaves, sugar 30g, water 30㎖ had the higher scores in overall acceptability, chewiness preference. In the textural analysis of Neuti-dduk, cohesiveness were decreased by adding Neuti leaves. The moisture content of Neuti-dduk with 30g Neuti leaves was higher than those with 20g. Relationship between sensory and texture properties. The overall quality of sensory examination for Neuti-dduk of Neuti leaves had positive correlation with color and negative correlation with flavor. As the result of these tests, the most desirable recipe for the Neuti-dduk was 20g of Neuti leaves, 30g of sugar, 30㎖ of water, 2g of salt, in 200g of rice powder, Moisture content was 42.82%.

화성시 주민의 식생활 실태 조사 연구

이효지;최영진 한양대학교 2004 韓國 生活 科學 硏究 Vol.- No.23

This study was to investigate the contemporary dietary life in the Hwasung City Boundary located in the middle of Korean Peninsular. For the survey, 15 households were selected on a categorical base from three different village groups according to the their life styles namely farm villages, fishing villages and urbanizing villages around Hawsung City. An interview-survey method was employed to collect data from the housewife of the sampled households on the three different categories; the main staple foods that were daily prepared; the preserved foods that were yearly prepared; the ceremonial foods that were prepared for individually special occasions; and the customized foods that were prepared as seasonal customs. The results of the survey showd that the main staple foods mainly consist of bab(steam rice) and guk(soup) with preserved side-dishes such as kimch, soy souse and paper paste in addition to various seasonal vegetables and meats or fishery products. The noodle soups were occasionally served at lunchtime. However, juk(rice gruel) was not regarded as a meal. The food preservation was still regarded as an important yearly ritual for most people: The subsidiary food was preserved to be served as the basic side-dishes such as soy sauce and bean paste for the year around; and groceries are preserved for the vegetable supplement during the long winter such as all kinds of kimches. Ceremonial foods were rather symbolic for individuals such as rice breads for the first birthday, seaweed soups for the other birthdays. Culturally determined special foods were served on the 61st birthday party, or the marriage party as well as the funereal ceremony. Customized foods were prepared to celebrate the traditional holidays such as New Years Day and Full-moon Festival Day, although many other traditional days were no longer celebrated with special foods.

열구자탕(悅口子湯)의 문헌적 고찰

이효지,송혜림 한국식생활문화학회 2003 韓國食生活文化學會誌 Vol.18 No.6

Yeolgujatang is traditional casserole with meat, fish and vegetables in special pot. Name of Yeolgujatang was in 1800s, as yeolgujatang, yeolgujatangbang, yeolguja, in 1900s, Yeolgujatang, royal feast food in Yi Dynasty was yeolgujatang, Meon-sinseolro, tansinseolro, Yeolgujatang frame has legs and a lid, and a cylinder that can contain charcoal at the center of its rounded pot, with this charcoal, food can be cooked. Its material has changed fro, brazier to brassware, stainless steel, and silver. Nowdays electric sinseolro was also launched, which uses electric power instead of charcoal. Materials in yeolgujatang are beef, intestines, pork, chicken, pheasant, fish, sea bream, abalone, shrimps, vegetables, mushroom, ddock, guksu, cooked rice, seasening and garnish. Nutrition of carbobydrates, 2g of fiber, 57.6mg of calcium, 208mg of phosphorus, 4.3mg of ferrum, 2177㎍RE of vitaminA, 1.58㎎ of vitamin B₁, 0.3mg vitamin B₂, 6.6mg of vitaminC and 5.26mgNE of niacin. Yeolgujatang is excellent in nutrition, except for calcium and vitaminC.

구기자가루 첨가량에 따른 인절미의 품질특성

이효지,차경희,박진희 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.4

The purpose of this study was to investigate the quality characteristics of Kugija-Injeulmi by varying the ingredient ratio of Lycii fructus powder (4, 6 and 8%). According to sensory evaluation of Kugija-Injeulmi, as the ratio of Lycii fructus powder was increased, the bitterness, hardness and chewiness all increased. It was found that Kugija-Injeulmi made of glutinous rice was moistened and softened with the addition of more Lycii fructus powder, but it was rougher than Kugija-Injeulmi made of glutinous rice flour. As a result of textural analysis of Kugija-Injeulmi, the hardness, adhesiveness, gumminess and chewiness increased as the amount of Lycii fructus powder increased, whereas the cohesiveness decreased. Kugija-Injeulmi made of glutinous rice was moister than Kugija-Injeulmi made of glutinous rice flour. The overall-acceptability was negatively correlated with coarseness. The overall-acceptability of Kugija- Injeulmi made of glutinous rice was much higher than that made of glutinous rice flour. From the above results, the most advisable mixture ratio of Kugija-Injeulmi is as follows : Kugija-Injeulmi add 282g (94%) glutinous rice flour, Lycii fructus powder 18g (6%) and salt 3g. The moisture content was 42.22%.

進饌儀軌(卷之三, 卷之四)

李盛雨,李孝枝 漢陽大學校 韓國生活科學硏究所 1986 韓國 生活 科學 硏究 Vol.- No.4

濕熱調理法에 의한 饌物類의 分析的 考察

李英子,李孝枝 漢陽大學校 韓國生活科學硏究所 1987 韓國 生活 科學 硏究 Vol.- No.5

I have studied the Kinds of side dishes and the changes of food by moist cooking method of Korean side dishes according as ages which included many Korean cook books written from 1670 to 1943. The results of study and analysis are as following. 1) There were Jim, Tang, Jockpyun, Sun, Jungol, Cho, Jochi, Jorim, Gigimi, Pyunyuk, Suran and Sundai cooked by moist cooking method. 2) Four Kinds of Sundai and five Kinds of Jockpyun were the food since 1670. Ten Kinds of Pyunyuk were the food since seventeen century. Seventeen Kinds of Jungol were the food since the early of eighteen century. Twenty-three Kinds of Jorim were the food since the niddle of eighteen Century. Two Kinds of Suran were the food since the late of eighteen century. 3) Used materials for Jungol, Jorim, Pyunyuk, Cho, Sundai, Suran and Jockpyum were meat, poultry, fish and shell fish, vegetables, mushrooms, dried fish, egg, bean curds, wheat flour, rice powder, starch and fruits. Seasonings were pepper, sesame powder, soy bean sauce, green onion, garlic, sugar, sesame oil, ginger, salt, sliced red pepper, glutamic sodium, honey, cinnamon, red pepper powder, red pepper paste, vinegar, mustard, clove, ginger powder and so on.

朝鮮時代의 宮中宴會에 차려졌던 麵飯類의 分析的 考察

李孝枝 漢陽大學校 韓國生活科學硏究所 1986 韓國 生活 科學 硏究 Vol.- No.4

This study was designed to establish korea food culture by analizing 17 sets of Jinyounuigue, Jinchanuigue, and Jinjarkuigue which were the records of royal party procedures in Yi dynasty. Analysis was made on royal parties in composition of foods, frequency of the food materials used, and food items changed over the period from 1719 to 1902, the latter half period of Yi dynasty. There were about 10kinds of steamed rice noodles including Mandoo and Byungtang.

남녀 중학생의 식생활 행동과 건강상태에 관한 연구 : 공주, 청양지역을 중심으로

이효지,조강영 漢陽大學校 韓國生活科學硏究所 1995 韓國 生活 科學 硏究 Vol.- No.13

The purpose of this study was to investigate the relationship between the dietary behavior-such as the knowledge of nutritive, dietary habit and food preference, etc. - and the state of health of the boys' and girls' middle school students. The study was analyzed by simple fregency, percentage. t-test, x2-test, dispersion analysis and person·s correlation in using the SPSS PC+ Package System by means of questionnare to 446 boys' and girls' middle school students in Chung Yang Kun and Kong Ju City in Chung Cheong Nam Do in Korea The results as follows : 1.The Knowledge of nuurition : most of the students think that they know a little about nutrtion. They have obtained the knowledge of nutrition from mass media or mother but they have not used them in their actural life. The scale of the nutritive knowledge of the students was relatively low(mean=7.14) and girl's was higher than boys' 2.They get three meal times a day. The most regular diet in a day was lunch and the irregular was dinner. The girls took diet irregularly than boys because of having no time to eat in the morning and want to take dinner with family. They think their problem is unbalanced diet(23.1%). They were apt to select delicious snacks(61.3%). The boys consider nutrition(20.2%) for snacks and girls consider taste(68.6%) 3.Their favorite foods material were chicken(85.7%), eggs(81.6%), youghurt(91.8%), cuttle-fish(93.3%), orange(96.9%), potato(87.4%), and dried laver(93.3%). They don't like eggs of guailo(41.0%), cheese(67.2%), oyster(63.5%), persimmon(24.2%) eggplant (55.6%), and green laver(25.3%). 4.Their favorite foods were Mandu(45.3%), beer soup(25.8%), Kimchi stew(47.8%), Chinese cabbage Kimchi(44.6%), Bulkoki(36.0%), Kokijorim(35.7%), Kalbijim(65.5%), Kokijorim(59.3%), Sauted rice(37.4%), soy-bean sprouts(44.4%), and Sauted cuttledfish(53.9%). 5.The average height was 161.6cm, the average weight was 52.0kg and girls and boys were in good health. There was no difference between boys and girls in the state of physical health, but boys were phychologically healthy. The students, who thke three meal a day didn't take an unbalanced diet. and who didn't take snacks were betteer in physical or mental aspects than students who take them irregularly. 6.There were correlation between the degree of perception and the score nutritive knowledge but the boys who think that they have lots of nutritive knowledge were actually low in nutritive knowledge score.

「進饌儀軌」의 調理學的 考察

李孝枝 漢陽大學校 韓國生活科學硏究所 1985 韓國 生活 科學 硏究 Vol.- No.3

This Jinchanuigue is a proceedings on Cho queen mother's 80th birthday party in 1887, the Yi dynasty. That wrote in Jinchanuigue as following. This 80th birthday party celebrated for 3 days in day and night at Mankyungjun hall. The party's main menu was 47 dishes and food height was about 55cm. Special menu was 21dishes and food height was about 30cm. King Go Jong and Queen of Go Jong's main menu was 28 dishes and food height was about 43cm. Court ladies, guest, minister's menu and food height was different. The party's food divided into kuksoo, mandu, yaksik, staple foods, d'ock (Korean rice cake), desserts, beverages, fruits and seasonings. Kuksoo are dry noodle 6 and noodle 14. Mandu are beef mandu 2 and mandu 4. Yaksik are 18. Staple foods are gut (soup) 20 jeongol 15, jim 27, choi 4, pyunuk 18, jeon 20, po 17, chukpyon 5, jeok 30, hyae 16, chae 2, suran (poached egg) 2 and chimchae (kimchi) 1. D'ocks (Korean rice cake) are maesirud'ock (Rice cake with white bean powder, Mung bean powder, M anna lichen powder, honey etc), Chasirud'ock (glutinous rice cake with white bean powder, Mung bean powder, manna lichen powder etc.) Choak (glutinous rice cake new-moon shape) and Danja (glutinous rice cake, moon shape). Korean desserts are Dasik (molded cake with soybean powder and honey), Byung, Yumilkwa (Korean cookies with honey and sesame oil), Kang Jeong, Jeong Kwa and Dang (Korean crystalline sugar). Beverages are Baesuk (Boiled pear with syrup) Hwachae, Su Jeon Kwa and Jack sulcha (green tea). Seasonings are soybean sauce mixed vinegar, mustard, honey and table salts. Fruits are Chinese lemon, chestnut, walnut, pine seeds, dried Jujube, pear, dried persimon, mandarin orange and panic apple. Artificial flowers decorated on each table by 2,4,6,8,9,10,12,13,17,20 and 35.

乾熱調理法에 의한 饌物類의 分析的 考察

李光子,李孝枝 漢陽大學校 韓國生活科學硏究所 1987 韓國 生活 科學 硏究 Vol.- No.5

I have studied the kinds of side dishes, the changes of food, the materials of food and used times of the materials by dry cooking method of Korean side dishes according as ages which included many Korean cook books written from 1970 to 1943. The results of study and analysis are as following. 1) There were Jun, Jock, Gui, Nurmi, Bockum and Jihi cooked dy dry cooking method. 2) Forth-eight Kinds of Jun, Thirty kinds of Jock, Forty-seven kinds of Gui, Eigfteen kinds of Nurmi, Thirteen Kinds of Bockuman Two Kinds of Gihi were the continual foods. 3) Jun, Jock, Gui, Nurmi (and Bockum were the continual cooking method, but the record Nurmi) could not find in the cook books written from 1943. The record for Jihi could find tn the Umsickdimibang (Korean Cooking Method Method Book) written in 1670 and after then nobody Knows that. 4) Used materials and spices for Jun, Jock, Gui, Nurmi, Bockum and Jihi were meat and poultry, fish and shell fish, dried fish, vegetables, mushrooms, bean and bean products, seaweeds, egg, fruits wheats, flour and corn starch. Seasonings were seasame oil, cotton seeds oil, soybean sauce, salt, pepper, green onion and so on.