• Title/Summary/Keyword: ingredients

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A Study on the Preference and the Actual Using Patterns of the Bakery Products using Functional Ingredients (기능성 재료를 이용한 베이커리 제품의 선호도와 이용실태에 관한 연구 - 수원 지역 여성을 중심으로 -)

  • Hwang, Yoon-Kyung;Woo, In-Ae;Lee, Yoon-Shin
    • Culinary science and hospitality research
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    • v.12 no.4
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    • pp.116-130
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    • 2006
  • This research was accomplished to analyze the preference and the actual using patterns of the bakery products using functional ingredients by subjects' age. This survey was examined by the self-administered questionnaire method for 374 female subjects in Suwon. All respondents preferred breads than confectionaries with functional ingredients. As for the products of cooking ingredients, cookies, roll-cake, cake, chocolate, the preference of teenagers was higher than those of the other groups. Subjects preferred potatoes, fruits, rice and green tea as functional ingredients. Over thirties showed the high preference over beans, vegetables, mushrooms, ginseng and oriental herbs while fruits were highly preferred in teenagers and twenties. The ratio of using the bakery products with functional ingredients once or twice a week was higher in over thirties than those of the other groups. Subjects answered that they generally spent $3,000won\sim5,000won$ on those products. Functionality of products was considered as the more important factor in thirties than in the other groups. The lack of information about these products and functional ingredients was reported by teenagers and twenties. These results would be basic data for marketing or improvement of baking products with functional ingredients.

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A Literature Review on the Types and Cooking Methods for Joseon Dynasty Tteok (Korean Rice Cake) according to its Sub-Ingredients (부재료에 따른 조선시대 떡류의 종류 및 조리방법에 대한 문헌적 고찰)

  • Oh, Soon-Duk;Lee, Gui-Chu
    • Journal of the Korean Society of Food Culture
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    • v.25 no.5
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    • pp.525-543
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    • 2010
  • This article examines the types and cooking methods for tteok (Korean rice cake) according to its sub-ingredients, as recorded in 18 old literatures of the Joseon dynasty (1392~1909). The sub-ingredients used in tteok during the Joseon dynasty were categorized into flowers, fruits, vegetables, Korean typical medicinal plants, and others. In the early, middle, and late eras of the Joseon dynasty, one, six, and 14 kinds of tteok were prepared using flowers as the sub-ingredient and two, seven, and 32 kinds of tteok were prepared using fruits, respectively. Three, seven, and 38 kinds of Tteok were prepared using vegetables as the sub-ingredient, while there were three, five and 15 kinds tteok prepared using Korean medicinal plants, respectively. One, five, and 13 kinds of tteok were prepared using other ingredients such as fish and seogi mushrooms in the early, middle, and late eras of the Joseon dynasty, respectively. The types of sub-ingredients and the resulting types of tteok increased throughout the Joseon dynasty, indicating that flowers and vegetables were preferred the most among tteok sub-ingredients. Tteoks using flower as the sub-ingredient, whajeon, were mostly jijin-tteok. The types of tteok and cooking methods using other sub-ingredients were discussed in terms of the type of sub-ingredients and their treatment to prepare tteok. The sub-ingredients were mixed with flour, which was the main ingredient for preparing tteok, or ground and shredded to prepare gomul for decorating and stuffing tteok, respectively. It seemed that the appearance and taste of tteok varied, thereby resulting in nutrient supplementation as the kinds of sub-ingredients increased throughout the Joseon dynasty. We expect that the recipes and ingredients as well as the cooking methods recorded in these old articles will contribute to those looking for a healthy life and, furthermore, to the globalization of tteok.

Effects of Ingredients on Fermentation of Chinese Cabbage Kimchi (부재료가 배추김치 숙성에 미치는 영향)

  • 노홍균;이신호;김순동
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.24 no.4
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    • pp.642-650
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    • 1995
  • Chinese cabbage kimchi has long been consumed as a traditional fermented food in Korea. Ingredients involved in kimchi preparation, such as red peper, garlic, ginger, green onion, and etc., influence the kimchi fermentation rate differing with kinds and amount of ingredients. In this review article, information on the kinds and amounts of these ingredients used in the extant 75 literature is given together with data for frequency and average amount of each ingredient. In addition, chemical composition, minerals and vitamins, and characteristics of the ingredients are present. Effects of ingredients on kimchi fermentation also are extensively reviewed.

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무역정보

  • Korea Feed Ingredients Association
    • Feed Journal
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    • v.5 no.4
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    • pp.46-53
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    • 2007
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4월의 역사

  • Korea Feed Ingredients Association
    • Feed Journal
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    • v.5 no.4
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    • pp.44-45
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    • 2007
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업계단신

  • Korea Feed Ingredients Association
    • Feed Journal
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    • v.5 no.4
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    • pp.38-43
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    • 2007
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통계

  • Korea Feed Ingredients Association
    • Feed Journal
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    • v.5 no.4
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    • pp.146-159
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    • 2007
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