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.

한국인 주요 단백질 급원식품 10종에 대한 동결건조 전후의 특성 연구

손양주 ( Yang Ju Son ),최수영 ( Soo Young Choi ),이금양 ( Keum Yang Lee ),황영 ( Ying Huang ),유경미 ( Kyung Mi Yoo ),황인경 ( In Kyeong Hwang ) 한국식품조리과학회 2014 한국식품조리과학회지 Vol.30 No.1

Freeze-drying process was used for 10 major protein foods referred by the Korea Health Statistics 2011 as follows: chicken, pork, beef, eggs, tofu, squid, soybean, mackerel, anchovy, and pollack/frozen pollack. Boiled samples and re-hydrated samples after freeze-drying were prepared for analysis. The weight variation, the chromaticity, the mechanical texture and sensory properties by eight trained panelists were measured. In the ratio of re-hydration, the anchovy showed the highest value (89.40%), followed by eggs, and squid showed the lowest value (35.51%). Changes of Hunter color value were observed among all samples. For rates on changes of hardness, every sample was increased except for eggs (p<.05). Among the 9 samples, except for eggs, chicken showed the lowest rate of increase in hardness (125.44%) while squid showed the highest rate of increase in hardness (1335.1%). Except for eggs and pork, eight samples represented differences in sensory properties, especially in juiciness and tenderness (p<.05). As a result, we found that egg is the most suitable for freeze-drying among 10 protein sources followed by pork and chicken.

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.

수산식품의 조리과학 특성

구성자 한국식품조리과학회 1997 한국식품조리과학회지 Vol.13 No.2

고령친화식품 개발을 위한 한국 노년층의 조리 요구도 조사 -서울,경기 지역 노인을 중심으로-

곽동경 ( Tong Kyung Kwak ),김현아 ( Hyun A Kim ),백진경 ( Jin Kyung Paik ),전민선 ( Min Sun Jeon ),신원선 ( Weon Sun Shin ),박기환 ( Ki Hwan Park ),박대섭 ( Dae Seop Park ),홍완수 ( Wan Soo Hong ) 한국식품조리과학회 2013 한국식품조리과학회지 Vol.29 No.3

The purpose of this study was to understand the characteristics of senior consumers` food-related lifestyle and to investigate their demand for menu development of senior` friendly food products. An one-to-one survey method was used for data collection, and the survey was conducted with 490 senior participants who are over 55 years-old living in Seoul and Kyunggi area. The main results of this study were as follows: Most participants usually spend from 60,000 to 150,000won on food a month, and the female participants played a decisive role on food purchasing and preparation. They preferred home meal for their three regular meals to bread, convenience food, or eating-out. For menu development of senior-friendly food products, the demand for food products using moist-heat cooking method was higher than those using dry-heat cooking method. Also, the respondents did not like strong taste such as salty, spicy, or bitterness in senior-friendly foods, and wanted to have a variety of noodle, kimchi, meat, seafood meals.

총설 : 미래 식품 경향과 조리과학

김희섭 ( Hee Sup Kim ) 한국식품조리과학회 2006 한국식품조리과학회지 Vol.22 No.4

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`.

한국에서 시판되는 일부 반찬류 가공식품의 영양표시 실태 및 영양성분 함량 평가

오하정,신채은,안성현,고나현,강준혁,주지형 한국식품조리과학회 2025 한국식품조리과학회지 Vol.41 No.1

Purpose: This study aimed to examine the nutrition labeling status and nutrient composition of industrially processed side dishes sold in Korea. Methods: A total of 362 side dish products, excluding soup-based dishes, were collected from 13 major online retailers. Results: Among the products, 72.1% provided nutrition labeling, but 25.1% of regular processed foods and 6.4% of ready-to-eat/ready-to-heat products were unlabeled. Meal kits, not subject to labeling regulations, had a low labeling rate of 3.7%. The serving size was indicated in only 12.3% of the products with nutrition labeling and 29.7% of those without it. Among the products with nutrition labeling, the sodium content per serving of steamed dishes (1,649.2 mg) accounted for 82.5% of the daily nutrition value (2,000 mg), exceeding the Korean dietary reference intake for individuals aged 19 or older (1,100-1,500 mg). Nutrient profiles varied by dish type, with braised and pickled dishes highest in sugar and sodium, grilled dishes highest in fat and cholesterol, and fried dishes highest in calories and fat. Animal-based dishes had higher calories, fat, saturated fat, and cholesterol levels than plant-based dishes. The products labeled as not requiring additional oil showed significantly higher levels of cholesterol in grilled dishes, sodium in stir-fried dishes, and calories and fat in fried dishes than the products labeled as requiring additional oil. Fried dishes that included separately packaged sauces had significantly higher sugar levels than those without such sauces. Conclusion: This study highlights the need to expand mandatory nutrition labeling and clarify serving sizes for informed consumer choices. It recommends carefully examining the nutrient information by dish type and balancing the consumption of plant-based and animal-based dishes.

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

한국 전통 육류 편의식품의 현황과 전망

유원희 한국식품조리과학회 1999 한국식품조리과학회지 Vol.15 No.4

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