Sales Strategic Planning through analyzing the factors affecting the foodservice management contract 위탁급식계약 개발전략 수립을 위한 업체선정 요인분석
이보숙 Bo Sook Yi , 양일선 Il Sun Yang , 박진영 Jin Young Park , 김현아 Hyun Ah Kim
20(5) 423-435, 2004
Title
Sales Strategic Planning through analyzing the factors affecting the foodservice management contract 위탁급식계약 개발전략 수립을 위한 업체선정 요인분석
이보숙 Bo Sook Yi , 양일선 Il Sun Yang , 박진영 Jin Young Park , 김현아 Hyun Ah Kim
DOI:
Abstract
The purposes of this study were to compare, through a factor analysis, the perceived level of importance of 4 categories of features relating to food service management between salespeople and clients, to establish an effective marketing strategy for successful contracting. To obtain data on the perceived level of importance level of the factors affecting foodservice management contracts, questionnaires were developed using the Delphi technique, which were modified by apilot test. The questionnaires consisted of 4 categories and 19 items on the factors affecting foodservice management contracts, with the importance level of these factors measured on a 5 point-Liken type scale. Between March 12 and April 13 2003, the self-administrative questionnaires were mailed to the 60 salespeople and 280 clients. A total of 50 clients (25%) and 48 stlespeople(77%) responded to the questionnaires. As a result, forprivate contracts and in competitive hiding, the differences of the perceived importance level between the salespeople and clients of the 3 categories the appropriateness of foodservice operation plan, sales ability, the conditions and costs of the contract) were sis_naificant. For the 5 items relating to private contracts, Field trip, Menu Management Plan. Sanitation and Safety Management, Cost per meal and Food Cost per meal, both the salespeople and clients perceived high levels of importance for all these items. For competitive biding, both the salespeople and clients perceived high levels of importance for the 6 item the Fooxiservice operation supportive system, Field trip, Menu Management Plan, Renewal plans for interior and environment, Cost per meal and Food Cost per meal.
The Physico-chemical and Sensory Characteristics of Kakdugi with Frozen Mashed Red Pepper during Storage 냉동마쇄고추를 첨가한 깍두기의 저장기간에 따른 이화학적 성분 변화 및 관능적 특성
설민숙 Min Sook Sul , 황성연 Seong Yun Hwang , 박소희 So Hee Park , 이현자 Hyun Ja Lee , 김종군 Jong Gun Kim
20(5) 436-443, 2004
Title
The Physico-chemical and Sensory Characteristics of Kakdugi with Frozen Mashed Red Pepper during Storage 냉동마쇄고추를 첨가한 깍두기의 저장기간에 따른 이화학적 성분 변화 및 관능적 특성
설민숙 Min Sook Sul , 황성연 Seong Yun Hwang , 박소희 So Hee Park , 이현자 Hyun Ja Lee , 김종군 Jong Gun Kim
DOI:
Abstract
The purpose of this study was to examine the physico-chemical and sensory characteristics of Kakdugi made with mashed red pepper. With regard to the pH of the Kakdugi. those of the juice from Kakdugi with red pepper powder and of the liquid with mashed red pepper were the highest and lowest immediately after preparation. respectively, but thereafter both slightly decreased, but were similar after the fifth week. Generally. the total acidity of Kakdugi liquid was the higher than that of Kakdtegi juice. With regard to the L value, that of the Kakdugi juice was higher than that of Kakdugi liquid and that of Kakdugi with mashed red pepper washigher than that of Kakdugiuitlr red pepper powder. From the third week, the values of all samples generally decreased. The `a` value of the Kakdugi liquid with mashed red pepper during fermentation was highest During early fermentation, the juice of Kukdugi with red pepper powder showed a higher value than that of Kakdugi with mashed red pepper, but conversely, from the second week that of Kakdugr with mashed red pepper was higher than that of Kakdugi with red pepper powder. The `L` value of the juice from Kakdugi with red pepper powder was highest until the second week, but trout the third week that of Kalotugi with trashed red pepper was highest. With respect to the organic acids contents, those of citric, quinic and malic acids decreased, but those of lactic and acetic acids increased during tcrrnentatton progression. In addition, the citric, lacticand malic acids contents of the Kakdugi with mashed red pepper werethe highest, whereas that of quinic acid of the Kakdugi with red pepper powder was the highest. From the forth week, the acetic acid content of the Kakdugi with mashed red pepper was further increased. As a result of the sensory test. Kakdugi with mashed red pepper showed significantly higher values with regard to redness and fresh flavor, hut in overall acceptability in the QDA, appearance and taste in the acceptance test. `Therefore, our results indicate that mashed red pepper particularly increased the `a` value and organic acid contents of Kakdugi compared to those of red pepper powder, leading to an increased overall acceptability.
Key Words
Kakdugi, mashed red pepper, physico-chemical and sensory characteristics
A Study on the Recognition and Preference of Korean Traditional Rice Cake According to Age in Capital area 수도권 지역의 연령에 따른 전통 떡류에 대한 인지도 및 기호도
김옥선 Ok Sun Kim , 신민자 Min Ja Shin
20(5) 444-452, 2004
Title
A Study on the Recognition and Preference of Korean Traditional Rice Cake According to Age in Capital area 수도권 지역의 연령에 따른 전통 떡류에 대한 인지도 및 기호도
김옥선 Ok Sun Kim , 신민자 Min Ja Shin
DOI:
Abstract
The purpose of this study was to investigate the perception and preference of the general public about Korean traditional rice cakes. Self-administered questionnaires were collected from 511 residents in Seoul and its vicinities. Data was analysed by t-test and one-way ANOVA. The recognition of Korean traditional rice cake was generally low except for the items that could be easily seen as either seasonable or festive foods. There was a significant difference in the average score of recognition and preference for each kind of Korean traditional rice cake according to gender and age. Injulmi, Yaksik, Songpyun, Baiksulgi and Garaeduk are highly preferred Korean traditional rice cakes, whereas Suktanbyung, Dootupduk, Soemuriduk and Daechoodanja are poorly considered among the general public
Key Words
traditional Korean rice cake, recognition, preference, Capital area
Sensory and Texture properties of Noralbyung with variation in the ratio of ingredients 노랄병(老辣餠)의 재료 배합비에 따른 관능적,텍스쳐 특성
이효지 Hyo Gee Lee , 박희경 Hee Kyung Park
20(5) 453-461, 2004
Title
Sensory and Texture properties of Noralbyung with variation in the ratio of ingredients 노랄병(老辣餠)의 재료 배합비에 따른 관능적,텍스쳐 특성
이효지 Hyo Gee Lee , 박희경 Hee Kyung Park
DOI:
Abstract
The purpose of this study was to investigate the instrumental and sensorycharacteristics of Noralbyung made from rice flour and glutinous rice flour containing 1, 2, or 3% of ginger powder. The result of sensory evaluation showed that Noralbyung containing 252g rice flour, 45g (15%) glutinous rice flour, 3g (1%) ginger powder, 3g cinnamon powder, 55m1 honey, 15tnl water, and 3g (1%) salt had high overall acceptability and chewiness preference. From textural analysis, springinewnd gumminess were increased by adding ginger powder. The Hunter color a-, L- and b-values of Noralbyung were all decreased by increasing the level of ginger powder. The moisture content (%) was higher in Noralbyung with sugar than honey. With increasing ginger powder content, the moisture content (%) of Noralbyung was decreased. From these test result, the most desirable recipe for Noralbyung was 252g rice flour, 45g (15%) glutinous rice flour, 3g (1%) ginger powder, 3g cinnamon powder, 55m1 honey, 15m1 water, and 3g (1%) salt. The moisture content was 37.72%.
Key Words
Noralbyung, sensory evaluation, textural analysis, color value, moisture content
Quality Characteristics of Yukwa base and Popped rice for Salyeotgangjung popped with salt during storage 소금으로 팽화시킨 유과바탕 및 쌀엿강정용 팽화쌀의 저장 중 품질 변화
임경려 Kyung Ryo Lim , 이경희 Kyung Hee Lee , 곽은정 Eun Jung Kwak , 이영순 Young Soon Lee
20(5) 462-467, 2004
Title
Quality Characteristics of Yukwa base and Popped rice for Salyeotgangjung popped with salt during storage 소금으로 팽화시킨 유과바탕 및 쌀엿강정용 팽화쌀의 저장 중 품질 변화
임경려 Kyung Ryo Lim , 이경희 Kyung Hee Lee , 곽은정 Eun Jung Kwak , 이영순 Young Soon Lee
DOI:
Abstract
This study was carried out to improve the qualities and extend the shelf life ot Yukwa and Salyeotgangjung. traditional Korean cookies, using tine hot salt instead of oil as the popping medium. The Yukwa and Salyeotgangjtmg that had been popped using tine salt were stored at 25?for one or two months, and then compared their sensory evaluation, lipid contents and acid and peroxide values with those popped in oil. In the sensory test, the Yukwa base and popped rice expanded in the salts and stored for one month were preferred to those expanded in oil with regard to flavor and overall acceptability. With respect to the whiteness, off-flavor, and crispness, these properties those expanded in salt had stronger whiteness and crispness but a weaker off-flavor compared to those expanded in oil. The lipid contents of the Yukwa base and popped rice expanded in oil were 37.73 and 49.65%, respectively, which were significantly higher than in those expanded in salts (0.10 and 0.53%, respectively). The acid and peroxide values were larger in those expanded oil than in salts after 8 weeks storage. In view of the above results, the conclusion was reached that the Yukwa base and popped rice expanded in salts were less likely to provide a calorie intake and to become rancid over a long storage time.
Key Words
Yukwa and Salyeotgangjung, salt and oil, sensory test, lipid contents, and peroxide values
Bone Density and Related Factors of University Students in the Seoul Area 서울지역 대학신입생의 골밀도에 미치는 영향요인에 관한 연구
정남용 Nam Yong Chung , 최순남 Soon Nam Choi
20(5) 468-479, 2004
Title
Bone Density and Related Factors of University Students in the Seoul Area 서울지역 대학신입생의 골밀도에 미치는 영향요인에 관한 연구
정남용 Nam Yong Chung , 최순남 Soon Nam Choi
DOI:
Abstract
This study was conducted to investigate factors affecting the bone density of university students in the Seoul area. Data for food habits, and dietary and health-related behavior was obtained by self-administered questionnaires. BQI (bone quality index) of the subjects was measured by a Quantitative Ultrasound (QUS). The results are summarized as follows. The average height, weight, BMI and osteopenia percentage were 175.4cm, 69.3kg, 22.5 and 15.6% for male students, and 161.5cm, 55.9kg, 21.7 and 34.1%, for female students, respectively. The mean BQI of the subjects was 110.25 (range 60.7~176.8) in male students and 90.64 (range 52.9~137.5) in female students. Height and weight were significantly related with BQI in the female group but the relationship with BMI was not significantly related with bone density in either group. BQI was positively affected by nutrition supplement in the male student group. One-side eating, diet, and intake of milk and instant food were not significantly related with BQI in males or females. The results of this study revealed that desirable food habits, dietary behavior and health-related lifestyle may have a beneficial effect on bone density. There should be established a practically and systematically organized nutritional education on optimum body weight, good eating habits, weight bearing exercise and intakes of good quality nutrient for higher bone density level.
Key Words
university student, bone density, BQI, osteopenia, food habits
Sensory and mechanical characteristics of Backhapbyung by different ratios of ingredients 백합가루 첨가량에 따른 백합병(百合餠)의 관능적,텍스쳐 측정
이효지 Hyo Gee Lee , 정낙원 Rak Won Chung , 신수진 Su Jin Sin
20(5) 480-488, 2004
Title
Sensory and mechanical characteristics of Backhapbyung by different ratios of ingredients 백합가루 첨가량에 따른 백합병(百合餠)의 관능적,텍스쳐 측정
이효지 Hyo Gee Lee , 정낙원 Rak Won Chung , 신수진 Su Jin Sin
DOI:
Abstract
The purpose of this study was to determine gain the most desirable mixture ratio for the ingredients of Backhapbyung. Sensory examination and mechanical test were conducted on the texture, water contents and color degree of Backhapbyung with various ratios of liliibulbs powder and sugar added to nonglutinous rice flour. The results of sensory evaluation showed that Backhapbyung composed of put 8% (24g) liliibulbs powder, 40g sugar, 40ml water and 276g nonglutinous rice flour had the highest overall score in terns of acceptability, after-swallowing and taste of flavor, and overall quality preference. Overall among the recipes tested, that with 6% (24g) liliibulbs powder, 40g sugar, 40m1 water and 282g nonglutinous rice flour showed the highest marks in springiness, cohesiveness, gumminess and chewiness. The moisture content was 33.54% nonglutinous rice flour, and 11.8% liliibulbs powder. The overall quality of sensory examination for bitterness was positively correlated with the hardness of sensory examination and the mechanical examination for adhesiveness. The overall quality of sensory examination for chewiness was positively correlated with the moistness of sensory examination and the mechanical examination for cohesiveness. From the above results, the best mixture ratio of Backhapbyung, with a moisture content of 37.18%, is 8% (24g) of liliibulbs powder, -10g sugar, 40ml water, and 3g salt and 276g nonglutinous rice flour.
The Quality Characteristics of Beef Jerky prepared with Various Spices 향신료를 첨가한 육포의 이화학적,관능적 품질 특성
이선주 Sun Ju Lee , 박금순 Geum Soon Park
20(5) 489-497, 2004
Title
The Quality Characteristics of Beef Jerky prepared with Various Spices 향신료를 첨가한 육포의 이화학적,관능적 품질 특성
이선주 Sun Ju Lee , 박금순 Geum Soon Park
DOI:
Abstract
The purpose of this study was to investigate the characteristics of beef jerky with prepared various spices. The spices added included green tea, rosemary, clove, thyme, and parsley. According to the analysis of general ingredients, the moisture content was higher in the spice-added samples than in the control jerky, and the crude protein content was higher in green tea- and parsley-added samples. According to the mineral analysis, the most prevalent mineral was Na, followed by K, P, Mg, and Ca, with the contents of Mn and Cu being the least prevalent. Ca and Fe contents werehigher in green tea-added jerky than in samples prepared with other spices. High levels of leucine and lysine were seen amongst different essential amino acids. Total amino acids were within the control jerky containing the most abundant essential amino acids, followed by green tea- and parsley-added jerky. Measurements of texture, hardness and springiness in the spice-added samples appeared to be higher than in the control. Bitterness was higher in clove-addedsamples than in samples prepared with other spices. The evaluation of sensory properties showed that color is higher in green tea-, rosemary- and clove-added samples and that taste was best in green tea-added jerky, followed by parsley-added jerky. Overall quality was high in green tea-and parsley-added samples.
Key Words
beef jerky, spices, quality characteristics
Biological Activities of Bamboo Leaf and Quality Characteristics of Buckwheat Cold Noodle Using Bamboo Leaf Powder as a Functional Ingredient 죽엽의 생리활성 및 죽엽분말 첨가 냉면의 제조
오혜숙 Hae Sook Oh
20(5) 498-504, 2004
Title
Biological Activities of Bamboo Leaf and Quality Characteristics of Buckwheat Cold Noodle Using Bamboo Leaf Powder as a Functional Ingredient 죽엽의 생리활성 및 죽엽분말 첨가 냉면의 제조
오혜숙 Hae Sook Oh
DOI:
Abstract
This study was conducted to determine the usefulness of bamboo leaf powder as a functional ingredient for buckwheat cold noodles. The antioxidative and fibrinolytic activities of bamboo leaf powder were very high, and were further maintained or improved after strong heat treatment. We prepared buckwheat cold noodles using 0%e, 3% or 5% of bamlxo leaf powder. Only the cohesiveness of the noodle having 5% bamboo leaf powder was lower than that of the noodles contained 0% and 3% bamboo leaf powder. The L-, a- and b-values were significantly different between noodles which contained bamboo leaf powder and those which did not. Nevertheless, the amount of bamboo leaf powder didn`t affect the color parameters of buckwheat cold noodles. According to sensory evaluation, the addition of bamboo leaf powder improved the score of color and texture of buckwheat cold noodles, but overall acceptance was not significantly affected. Cooked volume, cooking loss and turbidity of buckwheat cold noodle containing 5% banllxxt leaf powder were lower than the others, indicating that adding 5%, bamboo leaf powder prevented the softening of the noodles with moist heat. We concluded that the application of bamboo leaf for the production of buckwheat cold noodles will be a gooxl way to intake the biologically active ingredients for good health.
Inhibition of lipopolysaccharide-stimulated inflammatory mediator production in RAW264.7 macrophages by Foeniculum vulgare fruit extract LPS로 자극한 RAW264.7 대식세포주에서 회향 추출물에 의한 염증성 매개물의 생성 억제
최은미 Eun Mi Choi , 구성자 Sung Ja Koo
20(5) 505-510, 2004
Title
Inhibition of lipopolysaccharide-stimulated inflammatory mediator production in RAW264.7 macrophages by Foeniculum vulgare fruit extract LPS로 자극한 RAW264.7 대식세포주에서 회향 추출물에 의한 염증성 매개물의 생성 억제
Effect of Maesil(Prunus mume Sieb. et Zucc) Juice on Yulmoo Mul-Kimchi Fermentation 매실즙이 열무 물김치의 발효숙성에 미치는 영향
장명숙 Myung Sook Jang , 박정은 Jung Eun Park
20(5) 511-519, 2004
Title
Effect of Maesil(Prunus mume Sieb. et Zucc) Juice on Yulmoo Mul-Kimchi Fermentation 매실즙이 열무 물김치의 발효숙성에 미치는 영향
장명숙 Myung Sook Jang , 박정은 Jung Eun Park
DOI:
Abstract
The optional ingredient, Maesil juice, was adopted to improve the quality of Yulmoo Mul-Kimchi during fermentation. The final weight of the Maesil juice as a percentage of the water content in the Yulmoo Mul-Kimehi was adjusted to 0, 1, 3, 5 and 7%. The physicochemical, microbiological and sensory characteristics were determined during fermentation at 10℃ over a 30 days period. After fermentation, the additions of 3 and 5% Maesil juice gave the highest pH values and lowest total acidities. With regard to the reducing sugars, the 3 and 5% treatments gave the highest contents. The number of the total cell count and lactic acid bacteria increased to their maxima during fermentation, but began to decrease during the latter stages. Here, the additions of 3 and 5% Maesil juice showed distinctive lower and higher numbers of total cells and lactic acid bacteria, respectively, during the latter stages of fermentation. With regard to the sensory evaluation on the addition of Maesil juice, the results obtained with 3 and 5% additions to the fermented Yuhnoo Mul-Kimehi were favored for color, smell, sour and carbonated tastes and overall acceptability of the products. Therefore, the optimum levels of Maesil juice addition to Yulmoo Mul-Kimchi were estimated to be between 3 and 5%.
Key Words
Yulmoo Mul-Kimchi, Maesil (Prunus mume Sieb. et Zucc), fermentation, chemical, microbiological and sensory characteristics
Effects of various sugar alcohols on the sensory properties of Mulberry rice cake 당 알코올을 이용한 뽕설기의 관능적 특성
김희섭 Hee Sup Kim , 윤재영 Jae Young Yoon
20(5) 520-528, 2004
Title
Effects of various sugar alcohols on the sensory properties of Mulberry rice cake 당 알코올을 이용한 뽕설기의 관능적 특성
김희섭 Hee Sup Kim , 윤재영 Jae Young Yoon
DOI:
Abstract
The effects of the substitution of sugar alcohol for sugar on the sensory properties of mulberry rice cake, `Bbongseolgy`, were evaluated in two phases. First, the relative sweetness of xylitol, erythritol and palatinose to the sucrose in the food systems were examined with paired comparison tests. Second, the sensory properties of the mulberry rice cake containing xylitol, erythritol and palatinose substitution for sugar at a sweetness level equal to sucrose were studied. Sensory analysis for the mulberry rice cake characteristics was conducted and consumer acceptability tests were performed. The physical properties of mulberry rice cake were also examined. The relative sweetness of xylitol, erythritol and palatinose, compared to sucrose, in the solid model food system were 1.00, 0.63 and 0.42, respectively. This result showed that the relative sweetness of xylitol, erythritol and palatinose to sugar was slightly lower than those in the liquid model food system, in which flavor did not influence the sweetness. Mulberry rice cake with erythritol or palatinose had very similar characteristics, with lower fracturability and tenderness, and higher moistness, compactness and chewiness compared to that with sucrose or xylitol. Mulberry rice cake with xylitol was significantly the most fracturable, grainy, and driest, and the least adhesive, among the samples. The consumer test showed no difference in overall acceptability among the samples and consumers perceived differences only in moistness, coarseness and compactness among the samples. Mulberry rice cake with erythritol was the most favored in many characteristics. These results indicate that erythritol substitution for sugar inmulberry rice cake is suitable as a low-calorie rice cakewith beneficial functions to improve in the health and texture of the rice cake.
A Study on the Fermentative Abilities and Baking Properties of Commercial Yeast 시판 빵 효모의 발효 특성 및 제빵성에 관한 연구
김원주 Won Joo Kim , 한영숙 Young Sook Hahn
20(5) 529-536, 2004
Title
A Study on the Fermentative Abilities and Baking Properties of Commercial Yeast 시판 빵 효모의 발효 특성 및 제빵성에 관한 연구
김원주 Won Joo Kim , 한영숙 Young Sook Hahn
DOI:
Abstract
In this study, the author examined the fermentative abilities and baking properties of commercial baker`s yeasts and suggested the fundamental data for the development of the yeast products industry. Carbon dioxide production, expansion abilities of doughs, and maltose fermentative abilities were measured with commercial yeasts. The fermentative abilities of various bread doughs were determined in comparison to a reference yeast and a selected yeast from commercial yeast. Various breads were prepared by these two yeasts and their sensory properties were evaluated. Y7, followed by Y5 and Y4, shooed higher ability than any other commercial yeasts in the gassing power of the dough, as measured by a Meissle fermenter. In the expansion abilities of the doughs made from various yeasts by M-Cylinder, Y7, followed by Y4 and Y5, showed the best expansion ability the results were similar to those for gassing power. Therefore, Y7 was selected. The maltose fermentative abilities of various yeasts in Atkin`s liquid medium showed a higher value in Y5, Y7 and Y4. Selected yeast Y7 and the reference yeast K were used for determining the fermentative abilities of various bread doughs. For the various breads prepared by K and Y7, the qualities of the breads such as volume, weight and specific volume were measured. The volume by Y7 was higher in the straight dough bread, and that by K was higher in the sponge dough bread. In the sweet dough bread, both Y7 and K were excellent groups for it. Sensory properties of various breads made from K scored high on the items such as external properties and color in the straight dough bread. It also acquired a good score on the item of the crusts in the sweet dough bread. The overall acceptability of Y7 and K were similar.
A Study on Utilization of Japanese Consumers and the Present Condition of Northeast Asia Processed Eels 장어 시판제품에 대한 동북아시아의 가공현황 및 일본인 소비자의 구매실태 조사
김혜영 Heh Young Kim , 임양이 Yaung Iee Lim
20(5) 537-544, 2004
Title
A Study on Utilization of Japanese Consumers and the Present Condition of Northeast Asia Processed Eels 장어 시판제품에 대한 동북아시아의 가공현황 및 일본인 소비자의 구매실태 조사
김혜영 Heh Young Kim , 임양이 Yaung Iee Lim
DOI:
Abstract
TThis study investigated the current processing degree and ingredients of sauce on the packaging of the commercial eel products made in Northeast Asia (Korea, Japan, China and Taiwan) and surveyedthe perception of nutritional functionality and purchasing pattern of Japanese consumers for the processed eels. The results are considered as a useful aid for preparation of processed eel products. The commercial eel products, purchased at a department store, supermarket and discount market, were divided by processing method, package quantity, storage method and sauce ingredients. The processing method was indicated in many different ways in each country, such as sauce ingredients and intake method. A questionnaire survey was conducted on 105 Japanese consumers (male 43, female 62) visiting Korea. Of the respondents, 44% answered and the major reasons for purchasing processed eel products were as a side dish for meals. The results for this factor were significantly different in relation to age (p <0.05). The degree of perceptions of functional excellence about processed eel products was well known (37%), some (49%), and seldom (14%). The results for this factor were significantly different in relation to age (p <0.001). Seventy-five percent of the respondents had experienced processed eel products. The type of purchase of the respondents was highest for vinegared rice and fish (47%), followed by freezing (33%), canning (5%), and dried food (4%), in that order.
Key Words
the commercial eels products, processing, purchase, Japanese consumers
