노인 식생활 관련 국내 특허 등록 현황

최지유,윤지현,허은솔,최인주,Choi, Jiyu,Yoon, Jihyun,Her, Eun Sol,Choi, Injoo 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.4

The purpose of this study was to examine the current status of patents related to dietary life of the elderly in Korea. Using Korea Intellectual Property Rights Information Service, patents registered between 2002 and 2013 were searched with the key words including 'elderly or the aged' and 'food, meal, or dietary life.' The search results showed 1,438 patents, and 500 patents meeting the research purpose were selected and analyzed. They were divided into two categories: 'patents on foods' and 'patents on products and services related to dietary life.' The former was further divided into four subgroups as follows: foods for health promotion, foods for disease prevention, foods for the people with difficulty in swallowing and masticating, and others. Also, the latter was divided into products or services. The results showed that patents on foods accounted for about 90%, of which the patents on foods for health promotion were ranked as the highest (40%). The number of patents on products and services related to dietary life was relatively small, indicating that the technology development has been focused on foods. Therefore, the technology for products and services related to dietary life should be actively developed as well as that for foods to improve the quality of life for the elderly in the future.

푸드테크 관련 한국과 일본의 특허 등록 현황

최지유,김소영,Choi, Jiyu,Kim, So-young 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.5

This study analyzed the current status of registered patents related to food tech in Korea and Japan. Using the patent information search services of Korean and Japanese Patent Offices, patents registered during the past 10 years from January 1, 2005 to December 31, 2015 were searched with the following key words/phrases: "food or meal or diet" and "program or information system". A total of 669 patents (539 for Korea and 130 for Japan) were finally selected and analyzed. Based on Porter's value chain theory, the patents were categorized into three dimensions related to "manufacturing/processing/distribution", "sales & marketing", and "consumer support". The results showed that in Korea, 41.7% of the total patents were related to sales & marketing followed by consumer support (37.3%) and manufacturing/processing/distribution (21.0%). In Japan, patents related to consumer support accounted for 56.2% followed by manufacturing/processing/distribution (32.3%), and sales & marketing (11.5%). In the area of manufacturing/processing/distribution, "food quality management system" in Korea, and "food manufacturing and processing management system" and "food safety control and hazard analysis system" in Japan tended to show a significantly higher proportion of patents registered (p<.05). Under sales & marketing, patents in the categories of "food purchase and delivery service system" in Korea and "restaurant information sharing system" in Japan tended to be more frequently registered (p<.05). Finally, in the area of consumer support, "kitchen facility and cooking device control system" in Korea and "menu and nutrition management system" in Japan tended to account for a significantly higher proportion of patents registered (p<.001). The results are expected to provide useful insights into the development of new patents and markets for food tech in the future.

한국과 일본에 거주하는 일부 초등학생들의 전통음식 섭취실태와 인식

최지유,권수연,정상진,Choi, Jiyu,Kwon, Sooyoun,Chung, Sang-Jin 한국식품영양학회 2016 韓國食品營養學會誌 Vol.29 No.2

This study was undertaken to examine the knowledge about food culture and intakes of traditional food in Korean and Japanese elementary school students. In 2012 and 2013, a total of 265 students were surveyed, consisting of 73 Korean fifth graders and 192 Japanese sixth graders. The questionnaire comprised of queries on general items, the recognition and sampling of traditional and celebration foods, the knowledge about the partner country's food culture, and the frequency of consuming the partner country's foods. As a result of this study, the frequency of consuming their own country's traditional foods for Korean children (3.1 out of 5.0 points) and Japanese children (3.2 out of 5.0 points) was similar to each other. Japanese children reported to eat Korean foods (2.9 points) more frequently than those of Korean children to eat Japanese foods (2.4 out of 5.0 points) (p<0.001). However, the Korean children reported to have more experience on given typical Japanese foods than Japanese children reported about Korean foods. Further studies are needed for the perception on traditional foods in Korean and Japanese children. The results of this study can be used as a basic data to succeed and develop traditional food cultures.

HMR형 냉동 별미밥에 대한 소비자 인식 및 구매실태

최지유,김경섭,오석태,Choi, Jiyu,Kim, Kyeongseop,Oh, Suk-Tae 한국식품영양학회 2019 韓國食品營養學會誌 Vol.32 No.4

This study was designed as the precedent research to develop improve the HMR type flavored cooked rice, by analyzing the consumer perception and purchase pattern. This will in turn provide base data to that will help in the development of products that meet consumer's convenience and quality demands. An online survey of 247 people (63.5%) in the age of 20 to 60 was conducted on January 2019. For the primary reason of buying those products, the survey respondents chose a convenience of 71.7%. They are likely to buy 1~2 times a month (40.5%) in hypermarkets (63.6%). The channel choice showed meaningful difference between segments (p<0.01). 89.1% of respondents replied that they are willing to purchase frozen flavored cooked rice in the future. The Key Purchasing factor appeared to be the flavor (5.80), while nutrition (4.89) was chosen as the least important factor. For flavor preference, sea food received the highest score (5.05), while radish kimchi flavor received the lowest (4.02) with a meaningful difference by gender and age (p<0.01). Consumers who sought nutrition, convenience and adventure in HMR products had higher willingness to re-purchase. Developing healthy, flavorful, sensory, and enjoyable HMR products will be critical in the fulfillment of diverse consumer needs.

장아찌의 종류와 저장기간에 따른 나트륨 함량 변화 - 건더기와 양념(국물)의 구분 분석법을 적용하여 -

최지유,김소영,Jiyu Choi,So-young Kim 한국식품영양학회 2024 韓國食品營養學會誌 Vol.37 No.2

This study aimed to provide an accurate estimate of sodium intake from jangajji by examining the changes in sodium content according to the type of jangajji and the length of storage period, specifically differentiating between the solid ingredients and the seasoning liquid. It focused on six types of jangajji: chili pepper, perilla leaf, onion, radish, garlic scape, and cucumber. The sodium content in the solid ingredients and the seasoning was measured using a salinometer and ICP-AES. The results indicated that across all types of jangajji, the seasoning liquid consistently contained significantly higher levels of sodium than the solid ingredients. When comparing the sodium content measured by ICP-AES with that from a salinometer, the salinometer readings were significantly lower for both the solid ingredients and the seasoning liquid in all types of jangajji. Additionally, when comparing the sodium content of the solid ingredients with that listed in the nation's representative nutritional databases, a substantial discrepancy was noted, with some cases potentially overstating the actual sodium intake from jangajji. Overall, this study suggests that an urgent review should be conducted to identify and resolve the causes of such discrepancies and accurately estimate the actual sodium intake from jangajji.

요리레시피의 텍스트 구조해석

최지유(Jiyu Choi),한규상(Gyusang Han) 한국지역사회생활과학회 2017 한국지역사회생활과학회지 Vol.28 No.2

중국인의 삼계탕에 대한 인지도 및 관능적 특성

한규상,권수연,최지유,Han, Gyusang,Kwon, Sooyoun,Choi, Jiyu 한국식품영양학회 2016 韓國食品營養學會誌 Vol.29 No.3

This study was conducted to investigate the awareness and preference regarding Korean Samgyetang by the Chinese. An online survey was conducted to determine the awareness regarding Korean Samgyetang among the local Chinese, and a consumer preference test was performed to design the recipe of Samgyetang for Chinese students in Korea during April 2016. The results of the online survey showed that 88.2 % and 88.4 % of local Chinese men and women, respectively, were aware of Korean Samgyetang. Samgyetang recognition by the local residents of China was the highest in the Hubei region that includes Beijing. Traditional Samgyetang received the highest preference and Samgyetang with mung bean received the lowest preference in the preference test based on the Samgyetang type. In consumer preference tests among Chinese students, Samgyetang with broth of chicken feet (Sample-1) and Samgyetang with medicinal herbs (Sample-3) showed high acceptability than Samgyetang in water (Sample-2) in terms of the overall sensory properties. According to the results of the electronic tongue, Sample-1 showed a high value in terms of the strength of the saltiness and Sample-3 showed a high value in terms of the strength of bitterness and sweetness. Sample-2 showed a high value in terms of the strength of umami and sourness.

중국인, 일본인 대상 가정식사 대용식 개발을 위한 한식섭취 현황 및 요구도 조사

한규상(Gyusang Han),최지유(Jiyu Choi),권수연(Sooyoun Kwon) 동아시아식생활학회 2017 동아시아식생활학회지 Vol.27 No.4