노트 : 추계 학술 Seminar 순서 / 학술 논문발표 ; 병원급식에서 Ready - Prepared Foodservice System 이용에 관한 연구

김지영,김혜영 한국식품조리과학회(구.한국조리과학회) 1986 한국식품조리과학회지 Vol.2 No.2

Here is a research on hospital foodservice system, when korea traditional food of pyeon yuk and bin dae deok were used by ready-prepared foodservice system, it was estimated the preservations of microbiological quality and sensory quality. All data collection was replicated three times. The results were as following; 1. In time and temperature data, two menu items were needed internal temperature below 7℃ in a cooling stage, and in the case of cook/chill storage, the days were shortened within 2 weeks, and the holding time must be possiblely minimized. Finally foods were served sanitary. 2. In view of microbiological safety, in the case of cook/chill storage as 0∼4℃ the days must be shortened within 2 weeks and it was possible to store until 6 weeks in -20∼-23.3℃. So to preserve pre-cooked food longly, it was effective to freeze them quickly by using vacuum package and to reheat them by a microwave oven before serving and to serve lastly in microbiological quality. 3. Hospital ready-prepared foodservice system with food storage in plastic bags, biochemical test of C. Perfingens C. botulinum and Salmonella were not detected. 4. By using of a microwave oven, it had effects of thawing, reheating and sterilizing of chilled and frozen foods in a short time. 5. Sensory evaluations were made by a 10-member panel using five scoring tests. Because sensory of quality was lowered in the case of chilled storage, it was possible to serve foods within 2 weeks. Texture and aroma were preserved by cook/frozen system and usually there was no significance from 4 weeks until 6 weeks, but considering of the objects, it was good to store until 4 weeks in sensory quality.

중학생의 가공식품에 대한 선호도와 식품,영양표시에 대한 인식도

박선성 ( Sun Sung Park ),김나영 ( Na Young Kim ),한명주 ( Myung Joo Han ) 한국식품조리과학회 2008 한국식품조리과학회지 Vol.24 No.2

조리냉동 및 냉장식품에 대한 도시주부의 이용실태 및 인식정도와 식품제조업체의 의식구조 조사에 관한 연구

곽동경,이경애,류은순 ( Tong Kyung Kwak,Kyoung Ae Lee,Eun Soon Lyu ) 한국식품조리과학회 1993 한국식품조리과학회지 Vol.9 No.3

The objectives of this study were to provide the basic data for the consumer education and for the new product development by surveying housewives` demands concerning prepared frozen or refrigerated foods and by surveying industry`s practices and opinions concerning new product development. 804 housewives and 14 manufacturing companies of prepared frozen or refrigerated foods were surveyed. Data from housewives were analyzed by using SPSS-X progrm in terms of x²-test, one-way ANOVA, t-test. The results of study are summarized as follows : 1. Frozen dumpling, frozen meat, surimi, ham and sausage were identifed as the most frequently used food items by housewives. The mean storage period for either prepared frozen or refrigerated foods was less than 15 days. 2. Housewives with higher educational background showed the greater concerns in packing and sanitary conditions, convenience in cooking procedures and brand name of the product than their counterparts. 3. Most housewives` purchasing motive for prepared frozen or refrigerated foods was the convenience of the cooking procedures(71.1%). Among the member of family, children(72.8%) specially liked prepared frozen or refrigerated foods. 4. Housewives` demands for prepared frozen or refrigerated foods were `price reduction` and `nutrition fortification`. These were in accordance with the companys` opinions. 5. Most wanting new product developments from the housewives perspectives were beverages (37.7%), stir-fried menu items(36.1%), pan-fried menu items(34.0%), stewed menu items(30.3%) and soups(20.4%). In case of stew and soups, the industry did not have a plan to develop those menu items.

재외 한국인의 한국음식 이용과 식생활 양상 - New Zealand 및 Malaysia 거주 한국인을 중심으로 -

윤계순(Gye Soon Yoon),우자원(Ja Won Woo) 한국식품조리과학회 1998 한국식품조리과학회지 Vol.14 No.5

Food habits and Korean food utilization patterns were surveyed from 188 Koreans residing in New Zealand and Malaysia by using a questionnaire. Forty seven percent of the respondents answered that Korean food should be succeeded as its traditional form. Most subjects had strong pride for Korean traditional food. Kimchi was the most frequently consumed side dish followed by Chigaes (stew), broiled meat, Tubu (bean curd), broiled fish, Tangs (soup), and Noodles. While Kimchies were prepared by the respondents themselves, Doenjang and Kochujang were sent from the relatives in Korea or purchased from the market. The changes in food consumption pattern after emigration depended on the availability of food items in residing country. Korean style meal (cooked rice and side dishes) was eaten by 51% respondents for breakfast and by 78.2% for supper. Ramyon was the most frequently consumed instant food. Eating out frequency was much higher in the residents in Malaysia than the ones in New Zealand. This study showed that Koreans residing in foreign countries have the consciousness trying to succeed Korean traditional food culture, and their food consumption pattern partly depends on food availability and socio-cultural properties of the residing country.

음식기행 자료 : 제4회 한국조리과학회 음식 기행을 다녀와서 [일본 오끼나와(沖繼), 후꾸오까(福岡)지역, 2003. 2. 12.~15]

김혜영 한국식품조리과학회 2003 한국식품조리과학회지 Vol.19 No.2

서울 지역 중학생들의 식중독 예방의도에 따른 식품안전 인식 및 태도 차이

윤은주 ( Eun Ju Yoon ),서선희 ( Sun Hee Seo ) 한국식품조리과학회 2012 한국식품조리과학회지 Vol.28 No.2

The purpose of this study was to investigate differences in the perception and attitudes of middle school students toward food safety between those who possess high behavioral intentions to prevent contracting a foodborne illness and those who do not. The survey collected 871 usable data from several middle schools in Seoul, Korea in July 2007. Using six behavioral intention measurement items, a two-step cluster analysis approach was conducted resulting in a strong intention group and a weak intention group. Perception and attitudes toward foods safety were different between the two groups. Students with strong behavioral intentions to prevent foodborne illness tended to possess a stronger perception and attitude toward various food safety issues. Students with strong intentions were more certain of consumer`s right to purchase safe foods, more concerned about foodborne illness and food safety, believed that the government should put more efforts toward establishing a safe food chain, possess more distrust for food suppliers, were more aware of specific foodborne illness pathogens, had more food safety education/training, and washed their hands more frequently than those with less strong intentions. No significant differences were found between the groups but,overall, chemical residues and food additives were perceived as more harmful and more serious food safety issues than those of foodborne illness pathogens despite that microorganisms are the main cause of foodborne illness outbreaks in schools. Participants seemed to underestimate the importance of temperature control for preventing foodborne outbreaks. Several implications and suggestions on how to improve the behavioral intentions of middle school students to prevent possible foodborne illness were provided.

한국 대학생의 편의식품에 대한 가치 구조 평가에 대한 요인 분석

문수재(Soo Jae Moon),윤혜준(Hye June Yoon),김정현(Jung Hyun Kim),이양자(Yang Ja Lee) 한국식품조리과학회 1999 한국식품조리과학회지 Vol.15 No.4

This study was conducted on a sampling of 700 mixed college students from seven different schools nationwide by written questionnaire to evaluate the value system of convenience foods among Korean college students. Korean students put value on the following categories of convenience foods in order; convenience, taste, price, appearance, appliance to daily life, variety, locality, nutritional value, originality, improvement required, cleanliness and tradition. Significant differences between the sexes occurred in categories as cleanliness and convenience, since females considered convenience foods as convenient but not so clean (safe to eat). This study also conducted factor analysis on 24 individual convenient foods. Noodles laid emphasis on nutritional value; where refrigerated foods, ready to eat (RE) side dishes, on-the-spot kimbab, and sandwiches focused on cleanliness. Noodles, cereal, and instant soup focused on price. Frozen pizza, noodles, retort, RE meat, ham, fish cakes were dependent on locality and traditionality. Noodles, instant food, and packed kimchi scored highly on convenience. Frozen fried rice, retort, instant porridge, instant rice, RE meat, cereal, instant soup, and RE side dishes on consumption on a regular basis. Cereal, refrigerated foods, and RE side dishes laid emphasis on taste. Noodles, instant rice, cereal, ham, and RE side dishes focused on variety. Retort, RE meat, ramen, cereal, ham, and on the spot sandwiches looked to originality, while canned foods was recognized as `needing improvement`.

한국전통한과의 한국·베트남·중국 어린이 소비자 기호도 분석

최순아,정라나 한국식품조리과학회 2019 한국식품조리과학회지 Vol.35 No.1

Purpose: This study assessed schoolchildren aged 7 to 12 years old in Korea, Vietnam, and China to determine their preferences as well asthe factors influencing their preferences for four types of Korean traditional cookies. Methods: For Yackwa, Maejakkwa, Chapssalyukwa, and Ssalyeotkangjeong a sensory test was performed to examine the overall, appearance, odor, taste and texture preferences, and a sensory property intensity test was performed to examine the hardness, crispiness, sweetness, and greasiness, scoring them from 1 to 5 (1=strongly dislike, 5=strongly like) and investigate their attitudes toward the products such as preference and non-preference factors, familiarity, intention to eat again and intention to recommend others using check-all-that-apply (CATA) method. Results: The results revealed significant differences in all items of the preferences and the sensory property intensities (p<0.001). The preferences were ranked in the order of China, Korea, and Vietnam, and the overall preferences of Chinese children were the highest. Among the samples, the preference for Ssalyeotkangjeong was higher than that of the other Korean traditional cookies by more than 4 points in all three countries. Sweetness, gloss, and color were selected for the preference properties. Conclusion: As a result, the children of each country reported the sensual qualities that determine their preference for Korean traditional cookies.

경남지역을 중심으로 한 한국인의 식품 기호도에 관한 조사연구

이주희(Joo Hee Lee) 한국식품조리과학회 1999 한국식품조리과학회지 Vol.15 No.4

This research was carried to investigate the food preference of students, from elementary school, middle school, high school, university and industrial workers on Jinju, Sacheon and Jinyang by age and sex. The results were obtained as follows. In case of rice as the stationary food, plain white boiled rice showed the highest preference among all the groups. Most of groups liked most of one-dish meals such as kimbab, fried rice with kimchi, dumplings and bibimbab, especially the elementary school students and middle school students. On the other hand, high percentage of industrial workers disliked the western food such as pizza, hamburger and sphagetti. Most of subjects liked jajangmun, nangmun and bibimgooksu as noodles. As the side dishes generally they prefer the soup to stew. Male prefer the soup with beef and female prefer soup with vegetables. Stew with kimchi and stew with soybean paste showed high preference among most of groups. Most of broil food showed high preference, and students prefer meat to fish as broil cooking materials especially younger students. As a general they liked soybean sprout, spinach and wild sesame leaf as namul cooking method and they liked korean cabbage kimchi, chonggak kimchi, kackdoogi and dongchimi as kimchi. As a dessert subjects liked most of fruits and they liked yoghurt, fruit juice, milk, sikhae and soda as drinks generally. On the other hand snacks such as cooky, candy, cake, corn, rice cake, sweet potato have the lowest percentage preferance as a dessert, but students from elementary schools showed the highest preferance to sweet such as cooky, cake and candy than any other group. These food preferance results showed some nutritional problems especially young age students. They should eat more green-yellow vegetables, liver food and dried small sardine and they should reduce snacks such as candy and cooky and soda drinks. Therefore it is necessary to conduct nutrition education by parents, teachers and dietician together to improve their food habits and their health.

한국형 건강편의식의 개발전략과 조리과학의 역할

윤선 한국식품조리과학회 1999 한국식품조리과학회지 Vol.15 No.4

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