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호텔레스토랑의 메뉴수명주기 ( Menu Life Cycle ) 에 관한 연구
송청락(Chung Rak Song) 한국조리학회 1996 한국조리학회지 Vol.2 No.-
This study has been done by giving the guide when development of menu or doing marketing strategy in Hotel Restaurant. All products and service has a regular course from induction in market to disappear, so it shall be come out Products Life Cycle theory. In eating business, under the tendency and existing cycle to change menu by taste of customers, liking variation, change of periodic status (environment), MLC(Menu Life Cycle) shall be advised by application PLC (Products Life Cycle) in the process of induction of some menu first and spreading the same business field and then deletion (disappearance) from menu because of no popular. In Emergence Stage, it shall be tried to inform new menu through Cooking Contest, presentation of new menu, free sampling party and others. In Growth Stage, it shall be changed package menu or set menu. In Maturity Stage, it shall be provided complimentary ticket, gift coupon or discount for the customers with some degree of selling record in order to increase using frequency and selling amount after insure new customers. In Decline Stage, it shall be groped for entry underdeveloped country or less advanced nation, but there is no possibility to devote in enterprise, it shall be planned substitute menu development in order to withdraw. By inducting MLC concept, it shall be provided the available informations such as how could some menu be circulated in some restaurant Accordingly do strengthen promotion activities or go to low developed area or overseas, or delete it from menuitems and so on. In the time of decline some menu, it is judged to the time of plan(preparation) of new menu development. In the broad view, when consideration of the concept of menu life cycle, it shall be possible to know which menu is decayed and which menu is developed newly or grownup, so it shall be provided the important information to estimate the tendency of changing menu and set-up a menu development plan.
송청락(Chung-Rak Song),최수근(Soo-Keun Choi) 동아시아식생활학회 2009 동아시아식생활학회지 Vol.19 No.1
In the present study, three types of teriyaki sauce were prepared using chicken bone and eel bone, which are commonly used as the primary ingredient of teriyaki sauce, as well as codfish bone, which has various functions. The and analyzed their quality characteristics of the different types of teriyaki sauce were then compared through physiochemical and sensory evaluation. The results of this study were as follows. The water content was lowest and the ash content was highest in teriyaki sauce that was prepared using chicken bone as the primary ingredient. In addition, the Ca, K, Mg, Na and P content were highest in the teriyaki sauce that was prepared using chicken bone as the primary ingredient. The total free amino acid content was highest in teriyaki sauce prepared using chicken bone, followed by sauces prepared using codfish bone and eel bone. The levels of free amino acids evaluated in this study occurred in the following order for all teriyaki sauces: glutamic acid > aspartic acid > leucine. When the sensory evaluation was conducted, teriyaki sauce prepared using chicken bone as the main ingredient was found to be best, followed by sauce prepared using codfish bone in terms of palatability and viscosity among descriptive scales, and smell and general preference among hedonic scales. The results of this study suggest that teriyaki sauce could be produced using codfish bone instead of chicken bone, which would enable production of a high value-added product through the use of a common byproduct. This would result in the efficient use of unused resources, prevention of environmental pollution and supply of an inexpensive that could be widely used in the food processing and food service industries.
송청락(Chung Rak Song),김은실(Hyun Ah Kim),김현아(Yong Sik Kim),김용식(Eun Sil Kim),최수근(Soo Keun Choi) 한국조리학회 2012 한국조리학회지 Vol.18 No.2
This study examined low calorie sweeteners (fractooligosaccharide, xylitol, erythritol, agave syrup, stevioside) instead of sugar for Teriyaki sauce to satisfy customers` health needs. After adding sugar, stevioside, agave syrup, erythritol, xylitol, and fractooligosaccharide to Teriyaki sauce, we measured moisture and viscosity. According to the results, the sauce with stevioside had a low moisture content, but its value was the highest in viscosity. The sauce with xylitol had average sweetness equal to that of sugar, but its salinity was very low. There was no significant difference in pH value. The difference in sweet taste showed that the sauce with xylitol met the requirement of sweet taste, soy sauce flavor, taste and savory taste. Therefore, xylitol was a good ingredient for Teriyaki sauce.
돼지뼈를 이용한 갈색육수 소스의 이화학적 및 관능적 특성
김용식(Yong Sik Kim),송청락(Chung Rak Song) 한국조리학회 2001 한국조리학회지 Vol.7 No.1
The purpose of this study was to investigate the sensory and physicochemical properties of brown sauce made with different kind of bone(beef bone, pork bone). For this purpose, the various methods and recipe of brown sauce appeared in the literatures were evaluated to select the most preferable brown sauce. Brown sauces made with pork bone, beef and pork bone showed negative value in the a value (redness). Viscosity of brown sauce made with pork bone was the highest as welI as the brown stock. The sensory tests of brown sauce showed no significant difference between each groups except flavor at p<0.001.
반응표면분석을 이용한 데리야끼소스의 최적화에 관한 연구
김현아(Hyun Ah Kim),정현아(Hyeon A Jung),송청락(Chung Rak Song) 한국조리학회 2011 한국조리학회지 Vol.17 No.5
This study attempts to find an optimized amount of soy sauce, sugar and boiling time for the best soy-sauce-based Teriyaki sauce, using the Response Surface Methodology (RSM), The following is the summary of the study, The amount of soy sauce, sugar and boiling time were set as independent variables to study the sensory characteristics of soy sauce, As a result, significant differences in appearance, taste and overall acceptance of soy sauce were observed, In appearance, boiling time was the most effective factor, followed by sugar and soy sauce, The taste was affected most by sugar, followed by boiling time and soy sauce in order, Overall acceptance, ranked in ascending order, is as follows: soy sauce, boiling time and sugar, So based on the study, the best results are: soy sauce 1,182.76 g - 1,210.11 g, sugar 843.97 g - 851.17 g, boiling time 174.49 mins - 181.46 mins, Among them, optimum points are: soy sauce 1,196.44 g, sugar 847.57 g, boiling time 177.98 mins.