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한국식품조리과학회> 한국식품조리과학회지> 매운맛 소스의 관능적 특성 도출 경향에 대한 교차문화 분석 - 한국인과 베트남인들을 대상으로 -

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매운맛 소스의 관능적 특성 도출 경향에 대한 교차문화 분석 - 한국인과 베트남인들을 대상으로 -

Cross-Cultural Analysis of Sensory Characteristic and Consumer Acceptability for Spicy Sauces

정라나 ( Lana Chung ) , 양정은 ( Jeong-eun Yang )
  • : 한국식품조리과학회
  • : 한국식품조리과학회지 37권2호
  • : 연속간행물
  • : 2021년 04월
  • : 109-126(18pages)
한국식품조리과학회지

DOI

10.9724/kfcs.2021.37.2.109


목차

Ⅰ. 서 론
Ⅱ. 재료 및 방법
Ⅲ. 결과 및 고찰
Ⅳ. 요약 및 결론
Reference

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초록 보기

Purpose: The present study was conducted to the derive sensory terms of seven spicy sauce samples for Korean and Vietnamese people, and define flavor characteristics and other sensory characteristics for each sample. Methods: Total of 9 Korean and 10 Vietnamese panelists were selected. Each group was trained, and to identify the product attributes, descriptive analysis were performed independently. Results: The descriptive analysis revealed that a total of 34 terms were derived for Korean people, showing significant differences in all attributes(p<0.05) similar to 33 terms for the Vietnamese, but with significant differences in 32 items, excluding the fiber characteristics of appearance(p<0.05). For both Korean and Vietnamese, the characteristics of “sweet flavor” could be affirmed to act as a factor moderating the characteristics of spicy flavor. In the case of the Korean people, the attributes of “burning sensation” and “acridity” were affirmed to be the texture characteristics related to nonvolatile spicy flavor, while the characteristic “spicy flavor” was recognized differently in terms of both flavor and mouth-feel in the case of the Vietnamese people. Conclusion: The results of this study show that Koreans do not use the word ‘spicy taste’ and other ‘spicy sensation (burning sensation and acridity etc.)’ separately, while the Vietnamese use the same word ‘spicytaste’ as well.

UCI(KEPA)

I410-ECN-0102-2022-500-000553627

간행물정보

  • : 농학분야  > 식물
  • : KCI등재
  • :
  • : 격월
  • : 2287-1780
  • : 2287-1772
  • : 학술지
  • : 연속간행물
  • : 1985-2022
  • : 2862


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1달걀, 오리알 및 타조알로 제조한 말이의 품질특성 비교

저자 : 이정아 ( Jeong Ah Lee ) , 송동헌 ( Dong-heon Song ) , 김현욱 ( Hyoun-wook Kim ) , 조수현 ( Soohyun Cho ) , 강선문 ( Sun Moon Kang )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 5호 발행 연도 : 2022 페이지 : pp. 261-268 (8 pages)

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Purpose: This study compared the quality characteristics in rolled omelets manufactured with chicken, duck, and ostrich eggs. Methods: Samples were made with fresh eggs from chickens, ducks, and ostriches, which were then utilized for quality measurements. Results: Fat and energy content was highest (p<0.05) in omelets made with duck eggs, but protein content was lower (p<0.05) in omelets made with duck and ostrich eggs than in omelets made with chicken eggs. Highest (p<0.05) pH value showed in omelets made with ostrich eggs. L*, b*, and C* values were highest (p<0.05) in omelets made with duck eggs, but the a* value was higher (p<0.05) in omelets made with duck and ostrich eggs than omelets made with chicken eggs. Omelets made with duck eggs had higher (p<0.05) hardness and springiness compared to omelets made with chicken eggs, and they exhibited higher (p<0.05) gumminess and chewiness compared to omelets made with chicken and ostrich eggs. Omelets made with chicken and duck eggs showed higher (p<0.05) unsaturated fatty acids/saturated fatty acids (SFA), monounsaturated fatty acids/SFA, and polyunsaturated fatty acids/SFA ratios compared to omelets made with ostrich eggs. Moreover, omelets made with duck eggs had highest (p<0.05) C18:3n6, C18:3n3, C20:4n6, C20:5n3, and C22:6n3 content, and they exhibited more than 3.4 times lower (p<0.05) n6/n3 ratio compared to omelets made with chicken and ostrich eggs. Conclusion: These findings suggest that rolled omelets made with duck eggs have a high n3-fatty acid content, a strong color, and a firm texture. However, rolled omelets made with ostrich eggs have a low fat content, a light color, and a soft texture. These results for quality characteristics of rolled omelets made with duck and ostrich eggs will contribute to the promotion of duck and ostrich egg consumption.

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2Non-GMO 고아밀로스 밀 전분의 이화학적, 분자구조적 특성 및 in vitro 소화율

저자 : 문유진 ( Yujin Moon ) , 권미라 ( Meera Kweon )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 5호 발행 연도 : 2022 페이지 : pp. 269-277 (9 pages)

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Purpose: This study investigated physicochemical and molecular structural properties and in vitro digestibility of non-GMO high-amylose wheat starch. Methods: Three wheat starch samples with different amylose contents were isolated from waxy, normal, and non-GMO high-amylose wheat flours. The physicochemical and molecular structural properties and in vitro digestibility of those starches were analyzed. Results: Starch A, with a high amylose content, had a smaller average molecular weight and higher long-branched chain content of amylopectin than Starch B and Starch C. As for the crystalline pattern from X-ray diffraction, Starch B and Starch C were A type, but Starch A was V type. The pasting patterns of the three wheat starches showed a distinct difference in the degree and speed of starch granule swelling. In particular, Starch A showed delayed gelatinization, and its enthalpy was smaller than Starch B and Starch C. In vitro digestibility of Starch A showed significantly lower RDS and SDS content and higher RS content than Starch B and Starch C. Conclusion: Overall results confirmed that the difference in molecular structural properties of high-amylose starch, such as the amylose content and the long branch chain length of amylopectin, are important factors influencing starch crystallinity, pasting, gelatinization, and in vitro digestibility.

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3배달 앱 이용 현황과 배달 앱 서비스 품질 속성 중요도·수행도 분석 - 20대 사용자를 중심으로 -

저자 : 조미나 ( Mina Jo )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 5호 발행 연도 : 2022 페이지 : pp. 278-289 (12 pages)

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Purpose: The purpose of this study was to analyze the delivery app usage pattern and Importance-Performance Analysis(IPA) of delivery app service quality attributes among users in their 20's. Methods: The online survey was conducted from June 26 to July 8, 2019 by online research companies on 20s who have used mobile delivery apps within the last month. 471 copies were used for statistical analysis. Statistical analyses were conducted using the SPSS program for frequency test, paired t-test and Importance-Performance Analysis. Results: 'Baemin' was the most used delivery app. The period of use of the delivery app was 2 to 3 years. And the place to order the delivery app was home. Delivery foods that are often ordered are chicken, pizza, lunch, snack pork feet, and fast food. The most popular route by which users came to know about the existence of the delivery app was 'social media channels', and delivery apps were mainly used 'when you want to eat something other than rice', and 'when you have trouble preparing meals'. and the most preferred payment method is 'pay rignt away'. As a result of IPA analysis of the 25 delivery app service quality attributes, 'the number of available stores', 'detailed food photos indicating the menu composition', 'detailed information about the store', 'honesty customer ratings', 'accurate store opening hours, deadlines, and order availability notice', 'estimated arrival time', 'convenient cancellation and refund processing', 'fast delivery speed', 'coupons, mileage, point management' and 'clear delivery charge notice' were found to have high importance but low performance. Conclusion: It can be used as a basic data for research on delivery apps. And delivery app quality management standards can be presented. It will present a guide to the direction of delivery app development to delivery app platform companies.

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4컨조인트 분석을 이용한 전북지역 대학생의 프랜차이즈 커피전문점 선택속성의 상대적 중요도에 대한 연구

저자 : 최현정 ( Hyeon Jeong Choi ) , 정성석 ( Sung Suk Chung ) , 노정옥 ( Jeong Ok Rho )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 5호 발행 연도 : 2022 페이지 : pp. 290-300 (11 pages)

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Purpose: This study analyzed the comparative importance of the selection attributes of a franchise coffee shop for university students in the Jeonbuk area and, using conjoint analysis techniques, suggested the characteristics of the ideal type of franchise coffee shop that would appeal to these students. Methods: A total of 313 questionnaires were distributed to the university students. The conjoint design was applied to evaluate the characteristics of a hypothetical ideal franchise coffee shop for university students. Results: As per the results, the order of importance of the attributes of this franchise coffee shop was found to be the price (40.56%), way to use (dining in-shop or takeout) (29.25%), single seat (16.1%), and representative menu (14.09%). The ideal combination of the selection attributes of the franchise coffee shop was a low price of 1,500 won, in-shop use, single seating, and a representative menu. The most preferred franchise coffee shop for university students showed an incremental 68.0% potential market share using choice simulation compared to the typical coffee shop. Based on the utility of attributes, the franchise coffee shop market for university students was classified into two segments. The result of this market segmentation showed that students in cluster one preferred coffee with a price of 1,500 won and in-shop use, while those in cluster two preferred a coffee with 4,100 won price and takeouts. All the students preferred a single seat and the representative menu. Conclusion: These results will help establish a database that contributes to developing price-differentiated coffee menus for franchise coffee shops and building marketing strategies that can satisfy the needs of university students.

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5일반소비자의 식품소비가치에 따른 채식기반식품과 채식식당에 대한 인식

저자 : 김상수 ( Sang Su Kim ) , 최승균 ( Seung Gyun Choi ) , 홍완수 ( Wan Soo Hong )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 5호 발행 연도 : 2022 페이지 : pp. 301-312 (12 pages)

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Purpose: The purpose of this study was to derive the awareness and demand for vegetarian diets according to the food consumption values of general consumers in Korea, and to suggest a direction for the development and marketing strategies for vegetarian food products. Methods: In this study, a total of 397 questionnaires were administered to general consumers. The general consumer market was segmented using food consumption values, and the segment-wise awareness and demand for vegetarian foods and restaurants were analyzed. Results: The general consumers were categorized into the “Multiple consideration type,” “Price oriented type,” and “Low-interest type” according to their food consumption values. The “Multiple consideration type” was a group of consumers who evaluated various factors when making decisions about consuming food and had the highest overall awareness and demand for vegetarian diets. The “Price oriented type” was a group that considered price the most important factor in food-consuming decisions, and who had the second highest overall awareness and demand for vegetarian diets. The “Low-interest type” group included consumers with a lower interest in food consumption and eating habits compared to the other groups, and who also had the lowest overall awareness and demand for vegetarian diets. In addition, there was a significant difference in the perception and demand for vegetarian diets between the groups. The analysis revealed that the higher the number of factors considered while taking decisions related to food consumption, the higher the awareness and demand for vegetarian diets. Conclusion: This study is meaningful in that it derived the characteristics of the segmented market for general consumers using food consumption values that reflect the characteristics and trends of vegetarians. Therefore, the results of this study can be used as basic data for stimulating the growth of the vegetarian food market in the future.

KCI등재

6경북 일부 지역 여자 중·고등학생의 비만스트레스 조사

저자 : 김혜진 ( Hye-jin Kim ) , 최기보 ( Ki-bo Choi ) , 이경아 ( Kyung-a Lee )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 5호 발행 연도 : 2022 페이지 : pp. 313-320 (8 pages)

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Purpose: This study sought to investigate the obesity-related stress among middle and high school girls. Methods: A survey was conducted on 193 middle and 171 high school girls in the Gyeongbuk area. The responses of all the students (100%) were collected and used to arrive at the final results. Results: An evaluation of the responses to questions on body image showed that 41 girls perceived themselves as lean, 187 saw themselves as normal body type, and 136 perceived themselves as fat. A total of 207 girls had received nutrition education and the remaining 157 had not. The subjects' overall average obesity-related stress score was 24.63/50.00. The score was significantly higher in the high school girls, the group with weight control experience, and the overweight group. An analysis of the obesity-related stress of the three body type recognition group catagorized according to body mass index (BMI) showed that the students who perceived themselves as fat had significantly higher total obesity-related stress. Also middle school girls who had some nutrition education were sobserved to have ignificantly higher obesity-related stress. When item-wise obesity-related stress scores were calculated the overall average score was 2.46/5.00. A comparison of the average obesity-related stress scores of middle school and high school girls showed that the high school girls (2.66) had significantly higher obesity-related stress scores. Conclusion: To reduce stress accociated with obesity proper nutrition education to improve the student's awareness of a balanced diet and lifestyle and body type should be provided at home and school. It would be more efficient and effective to identify the students with a high-stress index and significant body image distortion and to commence their nutrition education from elementary school and continue it in middle school.

1
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발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 37권 2호 발행 연도 : 2021 페이지 : pp. 93-100 (8 pages)

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Purpose: This study was conducted to investigate the quality characteristics and the consumer acceptance of Cheonggukjang made with various proportions of roasted soybean. Methods: Cheonggukjang samples were prepared with raw soybean(CON) and roasted soybean(R25, R50, R75, and R100 were made by roasted soybeans 25%, 50%, 75%, and 100%, respectively). The quality characteristics of Cheonggukjang samples were determined by measuring moisture contents, pH, salinity and °Brix, Hunter color values, and through sensory evaluation(attribute difference and acceptance test). Results: The moisture content was the highest in CON and showed to decrease as the proportion of roasted soybean increased. Meanwhile, as the proportion of roasted soybean increased, the pH, salinity, °Brix increased but Hunter L, a, and b-value tended to decrease. The attribute difference test revealed that R50, R75 had the highest Cheonggukjang odor, sweetness, umami taste, Cheonggukjang flavor, savory flavor, roasted bean flavor, and savory after-taste. however, R50 showed less darkness, bitterness, and viscosity than R75. In the consumer acceptance test, R50 was highly rated for color, taste, viscosity, and overall acceptance (p<0.01). Conclusion: This study reported the changes of the sensory quality characteristics, and showed the improved consumer acceptance of Cheonggukjang made with roasted soybean.

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3매운맛 소스의 관능적 특성 도출 경향에 대한 교차문화 분석 - 한국인과 베트남인들을 대상으로 -

저자 : 정라나 ( Lana Chung ) , 양정은 ( Jeong-eun Yang )

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4복숭아 과피 추출물의 항산화 및 항염 활성

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발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 37권 2호 발행 연도 : 2021 페이지 : pp. 144-152 (9 pages)

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Purpose: This study aimed to identify significant factors for the processing conditions of bread formulated with flour-bran blends with purple-colored wheat (Ariheuk) bran to improve bread quality. Methods: The solvent retention capacity (SRC) and SDS sedimentation volume of the flour-bran blends at different blending ratios were analyzed. Bread baking with the blends using a factorial design was conducted, and the bread quality was measured. Water amount, mixing time, and fermentation time were chosen as factors, and the two levels of each factor were as follows: 55 and 75 g water; 1.5 and 3.5 min mixing time; 50 and 70 min fermentation time. Results: The water and sodium carbonate SRC values of the flour-bran blends increased significantly with increasing bran blending ratio (10, 20, and 30%), and the SDS sedimentation volume of the blends decreased significantly. The effects on moisture loss during baking were the most significant with water amount, followed by fermentation time. The effects on bread volume and height were most significant with mixing time. The favored formula and processing conditions for bread prepared with the flour-bran blend at 30% bran, which had the highest volume and height, were 75 g water, 3.5 min mixing time, and 60 min fermentation time. Conclusion: Overall, purple-colored wheat bran can be blended for producing bread with improved quality by controlling the basic formula and processing conditions.

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7품종이 다른 녹두 분말과 전분으로 제조한 젤의 품질 특성

저자 : 노준희 ( Junhee No ) , 신말식 ( Malshick Shin )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 37권 2호 발행 연도 : 2021 페이지 : pp. 153-163 (11 pages)

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Purpose: This study evaluated the possibility of gel formation using whole mung bean (WMB) and dehulled mung bean (DMB) powders. Four different mung beans, Geumsung, Dahyeon, Sohyeon, and Eohul were used to compare the gel properties of different types of mung bean powder with different varieties. Methods: Whole and dehulled wet mung bean grain was dried at room temperature, and dehulled mung bean was freeze-dried using a freeze-dryer. The mung bean starch (MS) was purified using a distilled water steeping method. The grain characteristics, color, and quality properties of powders and gels using whole mung bean powder, dehulled mung bean powder, and mung bean starch powder were investigated. Results: The DMB gel contained 3.39-3.70% ash and 1.20-1.53% crude lipid. The water-binding capacity of DMB was lower than WMB. The DMB gel formed a three-dimensional network structure, but the WMB did not. The hardness and springiness of mung bean gel increased in the following order; MB > DMB gel. The gel (9.5% solid w/v) textural properties, such as Muk, were observed in the following order: Sohyeon > Dahyeon, Eohul varieties. Conclusion: The DMB gel showed resilience and elasticity. Hence, it can be used to prepared Cheongpomuk.

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8콩가루의 대체수준이 만두피의 이화학적 특성 및 관능적 특성에 미치는 영향

저자 : 백만희 ( Manhee Baek ) , 문세훈 ( Saehun Mun ) , 이경애 ( Kyong-ae Lee )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 37권 2호 발행 연도 : 2021 페이지 : pp. 164-171 (8 pages)

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Purpose: This study examined the effects of wheat flour substitution with soybean flour on dumpling shells. Methods: Dumpling shells were prepared with 0, 5, 10 and 15% soybean flour. The physicochemical, textural and sensory characteristics were then investigated. The microstructure of the dumpling shell dough was examined by confocal laser scanning microscopy(CLSM). Results: The gluten contents decreased with increasing the level of soybean flour replacement. Small gabs and irregular distribution of the gluten proteins were visible in the CLSM micrographs. Color determination indicated that the soybean flour made the dumpling shell darker and more yellowish. The textural hardness and chewiness decreased with soybean flour addition. Soybean flour substitution in dumpling shell did not affect the overall acceptability. Conclusion: Soybean flour can replace up to 15% wheat flour without decreasing the overall acceptability.

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9지역아동센터 아동 대상 조리교육 프로그램 개발 및 적용

저자 : 이경아 ( Kyung-a Lee ) , 이경애 ( Kyong-ae Lee ) , 권미라 ( Meera Kweon ) , 김미자 ( Mi-ja Kim ) , 류은순 ( Eun Soon Lyu ) , 문보경 ( Bo Kyung Moon ) , 박옥진 ( Ok Jin Park ) , 이애랑 ( Ae-rang Lee ) , 이윤진 ( Yoon-jin Lee ) , 이인선 ( In-seon Lee ) , 정라나 ( Lana Chung ) , 유경은 ( Kyung

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 37권 2호 발행 연도 : 2021 페이지 : pp. 172-181 (10 pages)

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Purpose: This study was conducted to develop cooking program for children at community center. Methods: This study consisted of three parts. Part I involved determining the demand for a cooking program by educators (dietitians). In parts II and III the cooking program was developed and applied, respectively. A survey was carried out on 66 educators (dietitians) using self-administered questionnaire. Questions were based on current status and requirements of cooking programs. Cooking recipes and videos were focused on easily applicated, using common food ingredients, and safe for children. After application of the cooking education, program satisfaction was investigated. Results: Educators (dietitians) stated they needed a well constructed educational program, educational tools, and teaching manuals for children. In accord with survey results, three cooking recipes and videos were developed for children and recipe illustration cards were produced. Menus were 'baby gimbap with a perilla leaf', 'steamed egg with tofu and scallions', and 'a bowl of rice with bean sprouts and egg'. Educators' satisfaction scores for the developed cooking program after it has been applied at 12 community centers were very high. Conclusion: A various and practical cooking education program should be developed for children at community centers.

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