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중학생의 라면소비 실태조사 : 강원도 지역을 중심으로 Kangwon do Area
김복남,장명숙,현영희 한국조리과학회 1989 한국식품조리과학회지 Vol.5 No.2
강원도지역에 거주하는 만 13∼15세의 중학교 학생 866명을 대상으로 라면소비실태와 품질인자에 대하여 조사한 결과는 다음과 같았다. 1) 총 866명중 67%가 라면을 1주에 1회이상 섭취하고 있었으며 이들 대부분은 가정에서 저녁식사 또는 간식의 형태로 라면을 이용하고 있었다. 2) 라면을 먹는 주된 이유는 편의성과 맛때문인 것으로 나타났으며 라면을 선택할 때는 선전이나 광고에 의하여 이루어지고 있었다. 3) 라면을 먹을때 가장 중요시하는 인자는 국물의 맛이었으며 대체로 보통정도 굵기의 면발을 선호하고 있었다. 4) 면발의 조직감은 쫄깃쫄깃하고 꼬들꼬들한 것을 좋아했으며 흐물거리고 풀어진 면발은 싫어했다. 국물의 맛은 얼큰한 맛을 가장 좋아했으며 그다음이 구수한 맛으로 나타났고 느끼한 맛과 짠맛은 싫어하는 것으로 나타났다. 5) 라면선택방법의 문항을 제외한 모든 문항에서 성별에 따라 유의적인 상관관계가 있었다. Consumption pattern of Ramyon (fried instant noodle) by middle school students at age of 13∼15 years in Kangwon-do area was surveyed by questionaire. About 67% among 866 students consumed Ramyon more than once per week. On the whole, common Ramyon was frequently consumed as a kind of substitues for supper sand between meals at home because of its convenience. The advertisement had strong effect on the selection of ramyon. Consumers considered that taste of soup is important quality factor of Ramyon In terms of the texture of cooked noodle, the most desirable was chewy and hard texture. The most undesirable was swollen and mushy texture. The most desriable and undesirable taste of soup was respectively spicy and greasy taste. At present, no significant difference in consumption pattern betsween sex were observed in most cases.
김복남,김성곤 한국식생활문화학회 1989 韓國食生活文化學會誌 Vol.4 No.1
우리나라의 밀가루 소비 실태를 1986년과 1987년도를 대상으로 조사하였다. 아울러 제분공업의 현황도 간단히 서술하였다. 밀가루 소비 실태는 연도간에 큰 차이를 보이지 않았으므로 1986년도를 중심으로 분석하였다. 제분회사에서의 밀가루 총판매량은 1,556,891톤이었고 이 중 51.1%는 대리점으로, 나머지는 대량생산업체로 판매되었다. 밀가루의 주용도는 제면, 제과, 제빵, 막걸리, 일반(가정용, 수퍼마켓, 소매점)이었다. 다목적 밀가루의 1등급과 2등급은 제면과 막걸리용으로 이용되었고, 제빵에는 강력밀가루 1등급이 주로 사용되었다. 제과용 밀가루로는 다목적 밀가루 1등급이 주로 사용되었다. The use of wheat flour in Korea in 1986 and 1987 was surveyed. A brief outline of wheat flour milling industry was also included. Since the overall trend in flour usage in 1986 and 1987 was similar, the data in 1986 were presented. Total sales volume of wheat flour was 1,556,891M/T, of which 51.1% was sold to wholesale agents and the remainder to commercial users. The main usages of flour were noodle-making, baking, brewing and common use including home use, retailer and supermarket. The first and second class of all-purpose flour were used for noodle-making and brewing. Bread was produced with the first class of strong flour. For confectionery the first class of all-purpose flour was mainly used.
김복남 한국조리과학회 1995 한국식품조리과학회지 Vol.11 No.2
This study was surveyed and compiled the contribution about acorn in korea the physico-chemical properties of acorn and acorn starch preparation of acorn starch and elimination of the acorn tannin, the rheological properties of acorn starch gel. Nutrition of acorn and antioxidative activity of tannin in acorn extract. The result obtained were as follow. 1. The chemical compositions of acorn were water 6.5∼13.7%, crude ash 1.9∼3.4%, crude fat 1.1∼5.0%, crude protein 5.8∼7.8%, crude fiber 2.1∼3.6%, N-free extract 71∼77.5%, total tannin 4.6∼9.3%, Ca 92.7∼460.9㎎%, P 80.0∼740.9㎎%, Na 66.2∼93.9㎎%, and K 867.9∼983.1㎎%. 2. The acorn tannin was extracted with water, acetone, and ethanol. The generation method was wash & settling method with water. 3. The shape of acorn starch granule was rounded triangular and some elliptical, rasing power 12.4∼12.5, Blue value 0.43∼0.47, Alkali number 10.8∼11.3, Amount of Amylose 28.8∼30.5%. Tannin contents on the initial ge○○tinization temperature of acorn starch were not influenced but maximum and cooling viscosity of the acorn starch were decreased. 4. Nutritional effect and diet absorption rate were not influence by rice and 20% T-A(elimination of tannin from the acorn) mixed diet, and the content of lipid in s rum were not influenced by rice 40% and T-A (elimination of tannin from the acorn) mixed diet. 5. Gallic acid, digallic acid, gallotannin were contained in acorn powder extract. The main antioxidative activity was speculated due to the gallic acid.