• Title/Summary/Keyword: Korean traditional confectionary

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A Study on Effects of the Well-being Trend on Korean Traditional Confectionary Selection (웰빙 트랜드가 한과류 선택 속성에 미치는 영향에 관한 연구)

  • Choi, Soon-Hee;Choi, Young-Joon;Lee, Yoon-Joo
    • Culinary science and hospitality research
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    • v.12 no.3 s.30
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    • pp.32-48
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    • 2006
  • Korean Traditional Confectionary is a part of our traditional culture taking a great part in our food culture for a while. However, it is now barely maintaining its name. In this research, a new consumption trend 'Well-being' is adopted to suggest the ways to develop the Korean Traditional Confectionary industry. This research intends to find out what effects the 'Well-being' trend, which originated from interest in health, have on Korean Traditional Confectionary selection. A survey includes the questions about the Well-being trend, selection and uses of Korean Traditional Confectionary, and demographic data. This research conducted analysis on 249 people who have used Korean Traditional Confectionary in Busan and Kyeongnam Province to find out effects of the Well-being trend on Korean Traditional Confectionary selection. This empirical study showed that the Well-being trend has some effects on Korean Traditional Confectionary selection while it has the greatest effects on healthy properties and commercial values of Korean Traditional Confectionary.

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Review of Dietary Culture through Choi's Recipe (「Choi's Eumsikbeop」) in scrapbook (「Jasonbojeon」) of Shin-chang Maeng's Cran - Focus on the Korean Traditional Steamed dish (Jjim Ryu), Noodles, Rice cake & Confectionary (Myeon-Byeon-gwa Ryu) - (신창맹씨 종가의 문헌(「자손보전」)에 수록된 「최씨 음식법」의 조리법을 통한 조선 중기 음식문화 고찰 - 찜류 및 면병과류를 중심으로 -)

  • Park, Chae-Lin;Lee, Jin-Young
    • Journal of the Korean Society of Food Culture
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    • v.30 no.5
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    • pp.552-561
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    • 2015
  • This study compared recipes of Korean Traditional steamed dishes, Noodles, Rice cake & Confectionary in Choi's Recipe ("Choi's Eumsikbeop") with those in other literatures written during the mid-Joseon Dynasty. Through this work, it aimed to explore the value of Choi's Recipe ("Choi's Eumsikbeop") in the history of cooking and the meanings of its recipes. Choi's Recipe ("Choi's Eumsikbeop") contains recipes for a total of 20 kinds of food. Specifically, there are seven kinds of Fermented dishes (kimchi (6), and salted fermented food (1)), four kinds of Steamed dishes, seven kinds of Confectionary and Sweet (rice cake (4), jeonggwa (1), and dang (2)), and two kinds of Noodles (dumpling (1), and noodle (1)). Among them, the steamed dishes revealed characteristics of 17th-century food as in other cooking books, and some of them utilized unique ingredients handed down only through head families. Moreover, some recipes showed different cooking methods using similar materials. This suggests the originality of the recipes in this cooking book.

A Study on the Design of Traditional Food Package Under the Use of Hanji(I) - Design of Korean dried confectionary package - (한지를 이용한 전통식품 포장재 디자인에 관한 연구(제1보) - 한과류 포장재 디자인 -)

  • Lee, Yu-Ra;Kim, Hye-Won;Lim, Hyun-A
    • Journal of Korea Technical Association of The Pulp and Paper Industry
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    • v.39 no.2 s.120
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    • pp.68-77
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    • 2007
  • It is necessary to recognize philosophical and scientific depth, contained in traditional culture in a correct fashion, in order to succeed and develop our excellent traditional culture. Some studies on storage, circulation, and package design of traditional food will multiple the added value of traditional culture. So this research was carried out for making packing cases of kinds of Korean dried confectionery using Hanji by traditional manufacturing method, Hanji textile, charcoal Hanji and jade Hanji, and for developing environmental-friendly Korean dried confectionery package as more luxurious packaging papers by putting an exterior design on the surface. The results measured physical properties, air permeability and anti-mold activity of Hanji, and designing Korean dried confectionery are as follows. The physical properties and air permeability used to manufacture Korean dried confectionery package, turned out to be no affection to the food packaging Hanji. In order to avoid the monotonousness of Korean dried confectionery package, it was designed with Hanji textile together with elegant traditional pattern. It is estimated to increase the value of Korean dried food and to make the anti-mold activity of Hanji added charcoal and jade effective. In conclusion, by developing individual properties of traditional food and proper packaging paper as well as packaging design according to circulating situation, it is considered that the taste and the fancy can be maximized. After all, by applying excellent traits contained in our race's culture, it is possible to develop the package cases into competitive ones. And it would be able to increase utilization of Hanji. Namely, production of high quality traditional food package with Hanji is expected for new valuable industry of Hanji.

Standardization of Traditional Preparation Method of Gangjung -II. Optimum levels of rice wine and bean in the production of Gangjung- (전통적 강정 제조 방법의 표준화 -II. 청주와 콩의 최적 첨가 수준-)

  • Park, Jin-Young;Kim, Kwang-Ok;Lee, Jong-Mee
    • Journal of the Korean Society of Food Culture
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    • v.8 no.4
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    • pp.309-313
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    • 1993
  • This study was conducted to examine the effects of added rice wine (10, 30, and 50 ml) and bean (0, 5, and 10 g) on Gangjung, traditional Korean rice confectionary and to determine the optimum levels of these ingredients. Expansion ratio tended to increase as the level of rice wine decrease and the level of bean increased. Oil absorption was the greatest when 30 ml rice wine and 10 g bean were added. From the results of response surface analysis on the sensory data optimum levels of rice wine and bean were determined as 35 ml and 8.5 g per 200 g waxy rice, respectively.

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A Study on the Consumption of Korean Traditional Rice Cakes by College Students (전통 떡류에 대한 대학생들의 이용 현황에 관한 연구)

  • 정효선;서경화;신민자
    • Korean journal of food and cookery science
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    • v.20 no.1
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    • pp.26-33
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    • 2004
  • The purpose of this study was to investigate the consumption patterns of traditional Korean rice cake among college students. Self administered questionnaires were collected from 512 college students in the Seoul, Kyunggi, Chungchung, Kyungsang, Junla and Gangwondo areas. The data were statistically analysed using frequency analysis, chi-squared and t-tests and a one-way ANOVA. By examining the results of the student's perceptions of traditional Korean rice cake, it was found that most know little, or only a moderate amount, about this type of food. Meanwhile, more than half the students liked traditional Korean rice cake, as this type of food satisfied their need for a traditional Korean taste, while the reason for disliking was that they were more familiar with western-style confectionary. Most students answered that they only ate traditional Korean rice cake on special occasions, such as big holidays or ceremonies for the dead ancestors. Most answered that they bought those foods at conventional markets, the mile in the neighborhood, (Eds note: I dont't understand, do you mean, “within a mile of their neighborhood”\ulcorner) or atbig malls. The factor they considered the most important at the time of purchase was the quality (taste), which demonstrates the need for the development of traditional Korean rice cakes, with new tastes and shapes, which still satisfy the Korean's taste, whilemaintaining the traditional taste. For the questions that asked about the problems faced by the traditional Korean rice cake manufacturing industry, and the reasons for low consumption, the students responded that buying this type of food was difficult as the outlets selling themwere not easy to find. Our results seem to suggest that there are almost no specialty stores for the sale of traditional Korean rice cake compared to the other types of cakes that are scattered all over the country. (Eds note: this is only my opinion, and I maybe wrong, but I would have thought that trying to market traditional Korean rice cakes at local convenience stores, rather than speciality stores, would make them more available to the general public. Their marketing at speciality stores will maintain the status quo, i.e. people will go to the speciality stores to purchase product for holidays and special occasions, whereas they will go to the local convenience stores to buy general everyday snacks etc.)

Consumer Perception and Purchase Behavior of Han-gwa (Traditional Korean Confection) -Focus on Housewives in the Seoul and Gyeonggi area- (한과에 대한 소비자 인식 및 구매 행동 연구 -서울, 수도권 거주 주부들을 중심으로-)

  • Lee, Jin-Young;Kwon, Yong-Suk;Choe, Jung-Sook;Park, Young-Hee;Lee, Hye-Won
    • Journal of the Korean Society of Food Culture
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    • v.28 no.6
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    • pp.594-602
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    • 2013
  • This study investigated consumer perception and purchase behavior regarding Han-gwa (traditional Korean confection) in housewives residing in the Seoul and Gyeonggi area. This study was conducted by self-administered questionnaires. Out of 839 questionnaires, 713 questionnaires (85.0%) were used for statistical analyses including frequency analysis, the Chisquare, and one-way ANOVA. Based on the data collected, independence variables were divided less than 40 years (<40), 40s, 50 years or higher (50) by age. The major findings were as follows; Firstly, 72.1% of the total respondents had the experience of purchasing Han-gwa. Gangjeong was the most popular item among purchased. As the purpose of purchasing, holiday gift and snack was on the highest rank. Hypermarkets / discount stores (48.9%) was the most common place for the place of purchase. Secondly, there was a significant difference in the perception of Han-gwa by age; respondents aged 50 years or older showed more positive perception in Han-gwa in 3 factors among total of 11 factors. Thirdly, for the popularization of Han-gwa, 'too sweet taste (44.2%)' and 'small portion size (22.9%)' were pointed to be improved by respondents. Results of this study indicate that 1) Yu-gwa and Yak-gwa require new product development based on age segmentation, and health and food safety are important variables considered when housewives purchase Han-gwa.

A Study for Interior Color of Cultural Products Shop in Gion Shopping Street Kyoto (교토 기온상점가 문화상품점 인테리어 색채 연구)

  • Lee, Joonhan;Kim, Sun Mee
    • Journal of Fashion Business
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    • v.23 no.3
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    • pp.101-114
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    • 2019
  • This study aims to analyze the color characteristics of Japanese cultural product shops and differences in business categories by analyzing the colors of the Gion Shopping Street in Kyoto, Japan. Through the study, the traditional colors are reflected not only in the domestic cultural products but also the interior colors of shops. That way, visitors can be influenced naturally and gain indirect cultural experience to form a good image of Korea, which can help to improve sales of cultural products. The analysis was conducted through the colors of Munsell to determine the overall, dominant, assort, and accent colors based on categories of goods to identify the characteristics of the traditional Japanese cultural product shop. Among the 85 shops that were surveyed, YR and W frequently appeared as chromatic and neutral colors. Dominant was W, and assort was YR. B, P and Y also showed up. In color combination analysis, 35.3% was contrasted. For the hue, 32.9% was dark. Based on goods categories, confectionary shops used YR mainly, while souvenir and fashion accessory shops used W the most. Restaurants mostly had W as thedominant and YR for assorting. Cafes and art shops used Bk the most. The interior colors of cultural products shops should maintain the atmosphere of tradition and convey images of the products well. Based on this research, Korea also needs to actively reflect the interior designs of cultural product shops using traditional colors.

Physicochemical Properties and Consumer Acceptability of Commercial Gang-jeong (시판 강정류의 이화학적 특성 및 소비자 기호도에 관한 연구)

  • Ryu, Ji-Hye;Kwon, Yong-Suk;Kim, Kyoung-Mi;Lee, Jin-Young
    • Journal of the Korean Society of Food Culture
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    • v.29 no.6
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    • pp.637-647
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    • 2014
  • This study was conducted to examine the physicochemical properties and consumer acceptability of commercial Gang-jeong. The samples used in this study were nine different Gang-jeong as commercial products. To accomplish this research, the physicochemical properties of nine samples, including moisture, crude lipid, sugar contents, acid value, color values, and texture, were measured. In addition, consumer panels evaluated the overall acceptability, appearance, flavor, sweetness, and texture of samples using a 9-point Likert type scale as well as the perceived intensities of sweetness and rancid odor by a 9-point Just-About-Right (JAR) scale. All data were statistically analyzed using One-way ANOVA, Principle Component Analysis, Hierarchical Cluster Analysis, and Pearson's Correlation Analysis. All physicochemical properties were significantly different among the samples (p<0.001). Analyses of consumer acceptability and JAR ratings of the nine samples showed significant differences (p<0.001).

Evaluation of the Quality on Confectionary (과자류의 품질평가)

  • Park Geon-yong;Hong Chae-kyu;Cho Sung-ae;Choi Young-hee;Shin Young;Han Sang-un;Chough Nam-joon
    • Journal of Food Hygiene and Safety
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    • v.20 no.3
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    • pp.179-184
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    • 2005
  • This study was carried out to evaluate the quality of confectioneries among processed foods. Total samples were 3,716, and violative samples among them were 36. The snacks in confectioneries showed violative rate of $1.0\%$, and the traditional snack in snacks showed $8.4\%$. Violative items were acid value and peroxide value for the most part, so the fried snacks need to control the management hygienically. The nutrition ingredients were measured far carbohydrates, protein, fats, sodium and calories in bread. Indication values at packing were not suited to 18 of 20 breads on the indication criterion of ingredient. And nutrition ingredients were not indicated to breads of some company nevertheless be sure to indicated. The processed food should be managed thorough with regard indicated nutrition ingredient.