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MRPS 를 이용하여 생선의 저장안정성을 높인 조리방법에 관한 연구
류승희,이민자,문갑순 한국식품조리과학회 1997 한국식품조리과학회지 Vol.13 No.2
The effect of partial replacement of flour with roasted soybean powder (0, 5, 10, 15, 20%) was examined by sensory and instrumental analyses of the bread. There were no significant changes in specific loaf volume up to 10% of replacement. Although the hardness of the bread increased with increasing storage time at higher replacement, there were no differences in springiness and cohesiveness compared with control. The yellow color of the soybean powder was reflected in the bread, however, it did not affect the preference. Overall, the bread with 10∼15% soybean powder suggested to be acceptable.
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컨조인트 분석을 이용한 소비자의 절임식품 선택속성의 상대적 중요도 분석
이명희,김혜영,안영직 한국식품조리과학회 2019 한국식품조리과학회지 Vol.35 No.2
Purpose: This study provides basic data for developing new products and establishing long term marketing strategies for the sale of pickles by analyzing the consumers’ preference for pickles and the relative importance and preference of the selection attributes. Methods: A self-administered questionnaire was conducted on 440 adults aged more than 20 years (440 valid responses). For statistical analysis, χ²-tests of independence, ANOVA, and conjoint analysis were performed using IBM SPSS Statistics (ver. 24.0). Results: The overall preference for different preserved methods was rated in the order of pickles in soy sauce, pickles in vinegar, pickles with red pepper paste, pickles with soybean paste, and pickles with salt. The preference score for pickles in soy sauce and pickles with soybean paste showed significant differences among the age groups (p<0.05). Green pepper (p<0.001), garlic (p<0.001), Japanese apricot (p<0.01), onion (p<0.05), and radish (p<0.05) were preferred as a pickle material. The origin of ingredients was the most important attribute in purchasing pickles, followed by the packing material, brand, and taste. The most preferred product was identified as the one that has no seasoning flavor, was manufactured by small businesses, made from local food, and was packaged in glass, and the estimated preference value for the product was 0.617. Conclusion: The difference in preference for pickles according to age needs to be considered when developing new products and establishing marketing strategies. Combining the selection attributes on pickles (origin of ingredients, packing materials, and brand, taste) using conjoint analysis is also needed to simulate new products for different consumers with a range of preferences.
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배현주,전희정 한국식품조리과학회 1997 한국식품조리과학회지 Vol.13 No.2
The main purpose of this research is to provide a basic knowledge of Kimchi and to improve elementary school childrens` Kimchi intake. We researchers have done statistical analyses of 808 questionnaires completed by elementary school children and their mothers on their awareness of and preference for Kimchi. The results were as follows: About 80.2% of the children regarded Kimchi as one of our nutritious and traditional foods, and 83.8% of the subjects had an affirmative opinion of Kimchi intake. The most well known Kimchi is as follows: Baechu Kimchi, Kkaktugi, Nabak Kimchi, Chonggak Kimchi, Kkaennip Kimchi and Buchu Kimchi. The children preferred the peculiar and refreshing taste of Kimchi. Their preference of Kimchi is in the following order: Baechu Kimchi, Kkaktugi, Chonggak Kimchi, Nabak Kimchi and Oi Sobagi. And the children also preferred the stems of the cabbage. The children preferred properly fermented and freshly prepared Kimchi. Their favorite ingredients were red pepper powder, Korean radishes, pickled anchovies, sesame leaves, garlic and scallions. The children wanted Kimchi that is less hot and more sweet. The ingredients children wanted to add to Kimchi are pears, cuttlefish, oranges, apples and cucumbers.
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두부 제조시 발생되는 순물의 이화학적 특성 및 기능성 물질의 함량 분석
이윤경,황인경 ( Yun Kyung Lee,In Kyeong Hwang ) 한국식품조리과학회 1997 한국식품조리과학회지 Vol.13 No.2
To evaluate the quality of commercial anchovy sauces, 8 varieties (2 products from the Fishery Cooperation, 2 from small companies, and 4 well-known brands) were chosen and their physicochemical and sensory properties were examined. The salinity of anchovy sauces ranged from 19.8% to 26%, where product E was the saltiest and followed by F > H > B > E > A > C = G > D. Product D with the least salinity was turbid, rancid, and high in ammonia content, suggesting that it is difficult to control the quality of anchovy source with a low salt content. Protein content of anchovy sauces ranged from 2.51% to 2.64%. The unit price of anchovy source A was the highest, whereas B was the lowest. Sensory evaluation scores of anchovy sauces were in the order of B > G > A > F > E > C > H > D for color, B > G = C > H > E = F > G > D for odor, E > C > F > G > H > D > B > A for saltiness, and B > A > C > H > E = F > G > D for overall acceptability. Above results suggest that product B was the best in quality as well as the cheapest among all. Based on the above results, kimchies were prepared with product A, B, C with a high sensory quality and product H with a high market occupancy, and sensory evaluation was performed. The kimchi with product C got the highest sensory score in appearance and the one with product A and H in odor. Although the kimchi with product A generally had high scores throughout the fermentation period, there were no significant differences in texture, salty taste, and overall acceptability among kimchies with different varieties of anchovy sauces.
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