초록 ▼

○ 연구결과
가. 친환경 가열조리기구 개발
○ 잠열재의 열적 특성은 최대 잠열을 가지는 최대온도(peak)는 A164는 167.8℃, 188.7℃, 176.3℃로, 파라핀 왁스는 49.1℃, 63.1℃, 55.8℃로 나타났다. 상변화 구간의 엔탈피(Delta H)는 A164는 283.4 J/g, 파라핀 왁스는 124.1 J/g으로 나타났다. 상변화 구간의 전체 열량은 A164가 4535.0 mJ, 파라핀 왁스는 1985.9 mJ로 나타났다. 잠열재 A164의 상변화 온도, 엔탈피, 전체 열량이 다른 잠열재에 비하여 상대적

○ 연구결과
가. 친환경 가열조리기구 개발
○ 잠열재의 열적 특성은 최대 잠열을 가지는 최대온도(peak)는 A164는 167.8℃, 188.7℃, 176.3℃로, 파라핀 왁스는 49.1℃, 63.1℃, 55.8℃로 나타났다. 상변화 구간의 엔탈피(Delta H)는 A164는 283.4 J/g, 파라핀 왁스는 124.1 J/g으로 나타났다. 상변화 구간의 전체 열량은 A164가 4535.0 mJ, 파라핀 왁스는 1985.9 mJ로 나타났다. 잠열재 A164의 상변화 온도, 엔탈피, 전체 열량이 다른 잠열재에 비하여 상대적으로 우수한 것으로 분석되었다. 가열조리기구 불판은 300×270 ㎜, 두께 3 ㎜, 깊이 1.5 ㎜, 재질은 알루미늄으로 테이프론 코팅하였다. 가정용 가열조리기구 덮게 본체는 347 × 228 × 80 ㎜, 필터 케이스 232 × 89 × 40 ㎜, 팬은 80 × 25 ㎜, 속도 Max 6000rpm, 재질은 SUS, 필터는 카본 필터로 제작하였다. 업소용 가열조리 기구는 800W × 1220L × 900H ㎜, 부스터 장착형으로 열원은 가스와 숯 공용으로 사용할 수 있도록 설계·제작하였으며, 배기용 팬은 220V(단상), 170W, 360 ㎡/h조건으로 설계·제작하였다. 그리고 냄새/연기 제거 필터 장치는 Pre, Medium, Hepa, Cabon Filter의 4단 조합으로 구성으로 Pre Filter의 경우 폴리에스테르(200×200×40mm), Medium Filter는 유리섬유(200×200×40mm), Hepa Filter의 경우 유리섬유(200×200×40mm), Carbon Filter는 활성탄(200×200×55mm)로 설계·제작하였다.
○ 잠열재 최적 용적 비는 A164는 70%의 용적 비에서 가장 높게 관찰되었고 CS-25N은 50%에서 가장 높게 나타났으며, 내부온도 120～150℃구간의 가열육의 보온이 가능하고 온도 유지 시간도 20분이상 지속되었으므로 저 에너지형 가열 조리기구 불판이 효과적임을 확인하였다. 기존 가열 조리 기구에서는 사용연료 폐기물(숯, 재 등) 집진장치 유무에 따라 사용 전 대비 1~1.5%의 냄새 제거 효과를 나타내었으나 개발된 가열 조리 기구에 필터를 적용하게 되면 기존 사용연료 폐기물 집진장치 보다 15~16% 높은 냄새 제거 효과를 나타내었으며, 이때 발생하는 연기 및 숯, 재 등 의 경우 100%에 가까운 제거효과와 구이 후 발생되는 폐열을 재활용할 수 있었다. 열량의 경우 기존장치는 65,494 ㎉/hr, 개발장치는 214,839 ㎉/hr이였으며, 10시간 조리시 CO2 발생량으로 환산할 경우 기존 73.6 ㎏, 개발 장치는 거의 발생되지 않는 효과있는 친환경 저에너지형 가열조리기구 모델을 확립하였다.
나. 구이류 및 전골류 표준화 및 규격화
○ 고기와 소스와의 비율은 1.26-4.18의 비율로 육수 첨가량에 따라 비율이 증가하는 것으로 조사되었으며, 평균적으로 찜요리는 고기량에 대해 2.29배의 소스가 첨가되며 구이용 소스(양념)과 비교 했을 때 찜요리가 오랜 시간 가열하는 요리이기 때문에 첨가되는 소스량이 구이에 비해 2-3배 정도 많은 것으로 조사되었다. 전골용 육수는 기본 레시피 8종을 선별하여 그중 4종을 선별하였으며 선별된 4종의 육수는 추출조건을 설정하기 위하여 추출조건별 기호도 검사, 색도, 농도 등을 검사하였으며 이를 토대로 최적 추출조건으로 105℃, 9시간을 설정하였다.
○ 돼지불고기, 고추장 양념불고기, 돼지김치찌개, 소불고기, 매운 소갈비찜, 소갈비탕, 닭봉 소금구이, 닭볶음탕, 삼계탕 제조 표준화 확립
다. 가열조리기구의 특성분석 및 품질평가
○ 기존의 업소형태의 조리기구에서 발전된 개발 조리기구를 적용하여 관능적 품질특성평가를 실시하였다. 이때 개발 조리기구중에 잠열재 충진 조리기구를 이용한 관능적 특성에 있어 색도 6.4±1.17, 향 6.5±0.97, 맛 6.8±1.39, 조직감 5.3±0.48, 종합적인 기호도 7.3±1.33으로 나타나 기존의 조리기구나 가정용 조리기구보다 관능적 특징이 우수하게 나타났다. 또한 가정용 조리기구의 관능적 특징을 살펴보면 색도 6.1±1.59, 향 5.1±1.10, 맛 5.3±1.33, 조직감 6.8±1.13, 종합적인 기호도 5.8±0.78로 나타나 기존의 업소형태의 가열조리기구보다 관능특성이 우수하였다.
○ 가열육의 품질평가는 축종 및 부위에 따라 비교한 결과에서는 팬구이, 삶기, 전기그릴, 찌기, 잠열재 비처리구 및 잠열재 처리구는 축종 및 부위에 따른 유의적인 차이를 나타내지 않았다. 육색은 소고기 갈비, 돼지고기 삼겹살, 목살이 팬구이 처리구에서 유의적으로 높은 점수를 나타내었다. 다즙성은 돼지고기 소고기 등심이 잠열재 처리구에서 유의적으로 점수가 높았으며 풍미는 소고기 등심이 석쇠구이와 잠열재 처리구에서 유의적으로 높았고 소고기 갈비와 닭고기 다리살은 석쇠구이 처리구에서 높게 나타났다. 닭고기 가슴살은 전기그릴과 석쇠구이 처리구에서 높은 점수를 보였다. 조직감은 소고기 등심은 잠열재 처리구에서 높았고 소고기 갈비와 돼지고기 목살은 잠열재 비처리구에 높게 나타났다. 돼지고기 삼겹살은 전기그릴 처리구에 높았으며 닭고기 다리살은 가열방법에 따른 유의적인 차이를 나타내지 않았다.
○ 가열방법에 따른 양념육의 품질평가는 경우 축종 및 부위별로 비교할 때 전기그릴 처리구에서 유의적으로 닭고기 다리살이 높은 점수를 얻었고 나머지 처리구에서는 축종 및 부위에 따른 유의적인 차이를 나타내지 않았다. 육색은 전기그릴 처리구에서 돼지고기와 닭고기 가슴살이 유의적으로 높은 기호도를 나타내었으며 다즙성은 소고기 갈비에서 잠열재 처리구에서 유의적으로 높은 점수를 나타내었다. 풍미는 소고기 등심, 갈비, 돼지고기 삼겹살, 목살 및 닭고기 다리살은 가열방법에 따른 유의적인 차이를 나타내지 않았다. 전반적인 기호도로 보았을 때 소고기 등심과 돼지고기 삼겹살은 석쇠구이 처리구에서 높았고 소고기 갈비와 닭고기 다리살은 잠열재 처리구에서 높게 나타났다. 돼지고기 목살과 닭고기 가슴살은 각각 팬구이와 전기그릴 처리구에서 높은 기호도를 나타내었다.
라. 국내외 시장 조사 및 성공적 시장 진입을 위한 전략 수립
○ 국내 주방기기 구매업체 및 구매자에서 구이 기기를 구매하는데 있어 가장 중요하게 고려하는 것으로 연기와 냄새 발생저하 >가격, 안전성의 순으로 조사되었다. 구이 기기로는 후드포함 테이블 세팅구이기기와 휴대용 구이기기를 가장 많이 사용하는 것으로 조사되었으며 국산제품을 구입하는 것으로 조사되었다. 사용기간은 3-4년 미만이 30.3%로 가장 많았다.
○ 현재 구이 기기를 사용할 때의 문제점으로는 연기 및 냄새 제거가 어렵다(23.1%), 불조절이 어렵다(15.4%), 외관상 쉽게 녹슬고, 음식물로 인해 지저분해 보인다는 의견이 많았다. 전체 대상자의 6.1%가 응답하여 전체적으로 유통상 큰 문제는 보이지 않는 것으로 생각되었으며 구이기기를 관리하는데 있어서 세척하기 힘들다는 의견이 전체의 57.6%로 조사되었다.
○ 친환경 구이 기기의 이용 확대를 위해서는 친환경 기기에 대한 정부지원(34.4%) >업체의 자발적 참여, 고객 인지도 확대(17.2%)가 필요한 것으로 조사되었으며 외식업체의 친환경 저에너지 가열 시스템 구이기기에 대한 가격민감성을 측정해본 결과, 무관심가격(Indifference Price: IDP)은 약 350,000원으로 약 40% 수준에서 형성되어 따라서 수용가격대는 저가한계점을 하한선으로 하고 고가한계점을 상한선으로 하는 범위로서, 구이기기의 수용가격대는 300,000원-375,000원으로 형성된 것을 알 수 있었다.

Abstract ▼

II. Aim and Background:
The smell of meat grilling is no longer as widely welcome in many neighborhoods in Korea as it used to be. While the number of restaurants specializing in meat grilling has rapidly increased, making noticeable growth in residential areas with high-rise apartment complexes,

II. Aim and Background:
The smell of meat grilling is no longer as widely welcome in many neighborhoods in Korea as it used to be. While the number of restaurants specializing in meat grilling has rapidly increased, making noticeable growth in residential areas with high-rise apartment complexes, the amount of smoke and odor they generate has also become an issue of controversy, even forcing some of them to shut down. Meat grilling restaurants are now required to spend extra money on installing facilities that reduce the amount of smoke and odor. Most of these facilities are imported from overseas and too bulky to be installed neatly.
Given the high level of popularity that grilled dishes enjoy in Korea, among both Koreans and foreigners, the smell problem is perhaps a natural phenomenon. Yet the quality of Korean cuisine itself tends to be underestimated overseas, in large part because of the smell and smoke absorbed by eaters’ clothes that remain and linger even after they finish eating. In addition, the diversity of heating plates and fuels used at different Korean restaurants mean that we are still a long way from standardizing the tastes of various Korean dishes offered. Furthermore, these heating plates are another source of financial burden and more work to do, as they need to be replaced and washed frequently.
The Ministry of Agriculture, Fishery, Forestry and Food embarked upon the “Globalization of Korean Food” Project in 2008, and has announced ever since that it will expand the number of Korean restaurants overseas to 40,000 or so, from the present number of 10,000, by 2017 (in accord with the Food Industry Promotion Act). The starting point of globalization of Korean food lies in standardizing Korean food: namely, by standardizing the terminology and dish names, ingredients, tools, and measures.
The heating tools commonly used in Korean restaurants nowadays generate much smoke and are difficult to use in adjusting the strength of the heat. The need to develop a newer and more efficient heating tool for restaurants has long been felt. While galbi (marinated and charcoal-grilled ribs), bulgogi (marinated and roasted meat), and jeongol (stews containing meat and vegetables) enjoy popularity even among foreigners, the smoke and smell these dishes generate act as major obstacles to standardizing and globalizing them. The smoke-removing facilities installed under so many tables at so many Korean restaurants are mostly imported from overseas and are quite costly to install. Therefore, it is necessary to develop new ways and measures to standardize Korean food and to remove these problems associated with enjoying it so as to better its perception and image held by peoples across the world.
The purpose of this study is to develop an environment-friendly, energy-efficient heating tool for Korean restaurants that are also capable of reducing smoke and odor associated with Korean food. The development of such a tool will help improve and increase the competitiveness of these Korean restaurants and Korean food, while facilitating the system of standardizing and upgrading the state of Korean food industry.
III. Scope:
1. To analyze the properties and characteristics of fuels for an environment-friendly, energy-efficient heating system;
2. To design and produce an environment-friendly, energy-efficient heating tool, consisting of a plate, a source of heat, and a smoke-removing device;
3. To optimize energy efficiency of Korean restaurants by providing an environment-friendly, energy-efficient heating tool;
4. To evaluate the performance of the new heating tool through trials at some Korean restaurants both in Korea and abroad;
5. To survey consumers’ preferences, tendencies, preferred meat parts, etc. for Korean-style grills and jeongol (stews), as well as how much time they spend on enjoying these dishes and how much of these dishes they enjoy;
6. To develop and standardize grill marinades and the jeongol broths;
7. To standardize the grill and jeongol recipes;
8. To evaluate the quality of market products (by surveying consumers’ and restaurateurs’ preferences and evaluating the quality of grills and jeongol dishes);
9. To analyze markets in Korea and abroad and develop a successful launching strategy;
10. To analyze the feasibility of the new heating tool and develop a successful launching strategy;
11. To analyze and evaluate the quality of meat involved in Korean cuisine.
IV. Research and Development: Outcomes
1. The properties and characteristics of fuels for an environment-friendly, energy-efficient heating system:
○ The onset temperatures, the end temperatures and the peak temperatures during phase change for different latent energy source units, respectively, are as follows: 167.8℃, 188.7℃, 176.3℃ for A164; 153.2℃, 177.6℃, 171. 2℃ for H167; 150.8℃, 171.1℃, 161.1℃ for CS-52N; and 49.1℃, 63.1℃, 55.8℃ for paraffin wax. The enthalpy (delta H) during phase change for each energy source was: 283.4 J/g for A164; 115.5 J/g for H167; 96.6 J/g for CS-52N; and 124.1 J/g for paraffin wax. The overall heat amount during phase change for each energy source was: 4535.0 mJ for A164; 1847.9mJ for H167; 1545.1 mJ for CS-52N; and 1985.9 mJ for paraffin wax. In sum, A164 proved to be the most superior latent energy source unit in comparison with others, in terms of the in-phase temperatures, enthalpy and overall heat amount.
2. Designing and producing an environment-friendly, energy-efficient heating tool, consisting of a plate, a source of heat, and a smoke-removing device:
○ The heating plate is 300 x 270mm in sides, 3mm-thick and 1.5mm-deep.
It is made of aluminum and coated with teflon so as to prevent the meat from burning and sticking to the plate. A thermocouple (k-type, Keo Sung Inst. Korea) was inserted so as to monitor the temperature of the latent energy source unit inside the heating tool. A pressure gauge (detachable) was also installed so as to measure the changes in temperature induced by the phase change of the heat source.
○ The lid for the home-standard heating tool is 347 x 228 x 80mm in size; the filter size, 232 x 89 x 40mm; the pan, 80 x 25mm. The speed is 6000rpm at maximum; the main material is SUS; and the filter is a carbon filter.
○ The restaurant-standard heating tool is 800 (W) x 1220 (L) x 900 (H) mm in measure. Equipped with a booster, it can be heated by either gas or charcoals. The ventilation fan is operable at 220v (single-phase), 170W, 360m2/h. The smoke- and odor-removing filter operates through four phases (pre-filter, medium-filter, hepa-filter and carbon-filter). The pre-filter is made of polyester (200x200x40mm); the medium filter, glass fiber (200x200x40mm); the hepa filter, glass fiber (200x200x40mm); and the carbon filter, active carbon (200x200x55mm).
3. Optimizing energy efficiency of Korean restaurants by providing an environment-friendly, energy-efficient heating tool:
○ In case of increasing time by volume ratio of potential heat, the more the volume ratio increased, the higher both A164 and CS-25N leaped. In case of A164, the delay time decreased the increasing range after 70%, CS-25N was the lesser increasing range systemically. Therefore, in term of the optimum volume ratio, A164 was observed from the volume ratio of 70%, CS-25N was showed the highest range from its 70%.
○ The heating tool appears to satisfy the given goals, since it can keep the meat heated at an internal temperature ranging between 120 and 150℃, for over 20 minutes. The pressure meter attached to the mouth through which the latent energy source is fed did not show any change in pressure, indicating that the tool is essentially a safe device that can be heated even when sealed.
○ Existing heating tools, depending on whether they have collecting devices for the waste generated by the fuels (charcoals, ashes, etc.), remove only about 1 to 1.5% of the smoke and odor generated by cooking. The new heating tool with its additional filters reduce the odor by 15 ~ 16% and removes almost 100% of all the smoke, charcoals, ashes, and so forth.
4. Evaluating the performance of the new heating tool through trials at some Korean restaurants both in Korea and abroad:
○ The smoke pipe attached to the new heating tool is 10cm in diameter; has a wind speed of 15.6 ㎧; and maintains a temperature of 33.4℃. The heat going through the pipe decreased from the initial 4,419 kcal/h to 2,603 kcal/h in two hours or so, due to the increase in the indoor temperature. In order to maintain the indoor temperature at or around 20℃, it usually takes on average 1,736 W of electricity per hour. To generate 1 ㎾ of electricity in Korea, we end up generating, on average, 424 g of carbon dioxides. Running the heater in the winter, in other words, generates 736 g of carbon dioxides on average per hour.
5. Surveying consumers’ preferences, tendencies, preferred meat parts, etc. for Korean-style grills and jeongol (stews), as well as how much time they spend on enjoying these dishes and how much of these dishes they enjoy:
○ A survey among 301 Koreans living in Korea revealed that they prefer pork most, and that their preferences are mainly determined by the taste of the meat. Another survey among 180 non-Koreans living in Korea on their perception and preferences for Korean food (meat dishes) showed that most of them had quite a favorable view of the Korean meat dishes. The survey also showed that, in order to improve foreigners’ perception and preferences for Korean food, we need to improve in terms of the diversity and tastes of dishes offered, the hygiene of restaurants and the appearances of food design, while retaining the essential taste and style of Korean food.
6. Developing and standardizing grill marinades and the jeongol broths:
○ The basic recipes were developed by conducting a preference survey on the recipes offered by hotel and other major restaurants for meat (boiled) dishes. The basic recipes were then used to develop standard recipes. The quantification and analysis of the sauces and spices used in these recipes revealed that consumers most prefer the ratios ranging between 1.26 and 4.18 for the meat and the sauce, the larger the ratio as more and more broth is added. On average, boiled dishes require 2.29 times as much the sauce as the meat. Compared to grilled dishes, boiled dishes require up to 2 ~ 3 times as much sauce, since they are heated for longer periods of time.
○ Four out of the eight basic recipes for jeongol broths were selected. The chosen broth recipes were analyzed in terms of preference, color and concentration. The optimal conditions for making a broth, based on the analysis, is 105℃ for the temperature and 9 hours for the time.
7. Standardizing the grill and jeongol recipes:
○ In terms of overall preferences for pork bulgogi, Recipe C garnered a score of 8.1, higher than the scores Recipes A and B received. The high score seems to be attributable to the recipe’s ability to retain and optimize the meat texture. Sugar and ground sesame seeds were added in the end to make the final recipe (see Table 2-4).
○ A sensory test involving the pork bulgogi recipe based on gochujang (spicy Korean red chili pepper paste) showed that gochujang-based recipes are much more preferred than non-gochujang-based recipes for pork bulgogi. This seems to be because most Koreans tend to associate strong, spicy, salty and sweet taste with the marinated pork bulgogi.
○ The recipe for kimchi jjigae (kimchi-based spicy stew) with pork was adjusted, on the basis of Recipe A, in terms of sweetness and saltiness (see Table 2-12). A sensory test of the recipe (Table 2-13) shows that the overall preferences are improved in relation to the adjusted recipe.
○ A sensory test of recipes for beef bulgogi revealed Recipe A to be the best, garnering a score of 7.7. Recipe A, however, failed to receive good ratings across all aspects of evaluation. In developing the final recipe, more liquid sauces were added to Recipe A and the overall ratio of ingredients was adjusted (see Table 2-17). The outcomes of the sensory test of this adjusted recipe are shown in Table 2-18 and indicate an improved overall preference rate.
○ Of the recipes for spicy and steamed ribs, Recipe A received the highest score of 7.9, garnering better evaluations across all aspects than Recipes B and C. In terms of sweetness and saltiness, however, it received scores below 6, indicating the need for improvement in this area. The final recipe and the results of the sensory test are shown in Tables 2-22 and 2-23, respectively.
○ Of the recipes for ribs soup, Recipe B received the highest score, of 7.2, garnering better evaluations across all aspects than Recipes A and C. In terms of flavorfulness, however, Recipe B stayed at around the 5-point range, along with Recipe A, indicating the need for improvement. The final recipe and the results of the sensory test are shown in Tables 2-27 and 2-28, respectively.
○ Of the recipes for salted and grilled drumsticks, Recipe B received the highest score 8, garnering better evaluations than Recipe A across all aspects. Recipe B was especially favored in terms of the amounts of salt and black pepper involved, and received scores above 6 ~ 7 in other ingredients used as well. Recipe B was therefore selected as the final recipe for salted and grilled drumsticks.
○ The sensory test results for spicy chicken stew did not differ much from recipe to recipe, with scores ranging from 7.3 to 8.1.
○ Of the recipes for samgyetang (white chicken stew with ginseng), Recipe A received the higher score, of 7.6, than Recipe B which received 6.6. Recipe A was also favored across other aspects.
8. Evaluating the quality of existing market products:
○ A sensory test was conducted on the new restaurant-standard heating tool that has been developed on the basis of the heating tools normally used at Korean restaurants. In the sensory test involving the chosen latent energy source, the new heating tool scored: 6.4±1.17 in terms of color; 6.5±0.97 in terms of flavorfulness and fragrance; 6.8±1.39 in terms of taste; 5.3±0.48 in terms of texture; and 7.3±1.33 in terms of overall preference. In other words, the new tool scored much better than existing cooking tools used at homes. Another sensory test on the home-standard heating tool revealed that the new heating tool scored: 6.1±1.59 in terms of color; 5.1±1.10 in terms of flavorfulness and fragrance; 5.3±1.33 in terms of taste; 6.8±1.13 in terms of texture; and 5.8±0.78 in terms of overall preference. The new tool scored much better than existing cooking tools used at restaurants.
○ There was no significant difference depending on the type or part of meat used in cooking in a test comparing preferences for meat cooked in different styles, including pan-grilling, steaming, electric-grilling, boiling, using the latent energy source in one set of cases and not using it in the other. Ribs, grilled pork belly, and pan-grilled boston butt cooked using the new tool received high scores in terms of their appealing colors. Sirloin, both from pork and beef and cooked using the new tool, received significantly high scores in terms of juiciness. Beef sirloin, cooked using the new tool and the charcoals, received significantly high scores in terms of flavorfulness. Chicken breasts cooked using electric grills and charcoal grills received high scores. Beef sirloin received a high score for its texture when cooked using the new tool; ribs and boston butt received high scores when not cooked by the new tool. Grilled pork belly received a high score when cooked using an electric grill. Chicken drumsticks did not differ significantly in scores depending on how they were cooked.
○ Drumsticks cooked using electric grills received a significantly high score, while the scores did not vary much for drumsticks cooked using other means. Pork and chicken breasts cooked using electric grills received significantly high scores in terms of color. Ribs cooked using the new tool received a significantly high score in terms of juiciness. Beef sirloin, ribs, grilled pork belly, boston butt, and drum sticks did not show differences in score in terms of flavorfulness by how they were cooked. Overall preferences were high for beef sirloin and grilled pork belly cooked using charcoals; while ribs and chicken drum sticks scored highly when cooked using the new tool. Boston butt and chicken breasts scored highly when cooked using the pan and the electric grill, respectively.
9. Analyzing markets in Korea and abroad and developing a successful launching strategy:
○ The cooking tool and utensil market in Korea had experienced some setbacks in recent decades due to fierce competition generated by oversupply exceeding the demand. After the Asian Financial Crisis in the late 1990s, however, the number of restaurants increased dramatically across Korea, and the suppliers of restaurant cooking tools that had been concentrated in the Seoul region also became more widely spread across the country. The increasing sophistication and diversity of consumers’preferences, and their increasing demand for safety and convenience, also led suppliers to compete based more on product designs and quality than on price.
○ The most important criteria that affect restaurants’ decisions in purchasing grilling tools were, in the descending order: the amount of odor and smoke generated, the price, and safety. Table-set grills (including the hoods) and mobile grills made in Korea are most popular. 30.3% of these grills sold (the biggest segment by far) have been used for 3 ~ 4 years or less.
10. Analyzing the feasibility of the new heating tool and developing a successful launching strategy:
○ Restaurateurs pointed out to some problems associated with the grills they are currently using, namely: the difficulties with removing odor and smoke (23.1%); the difficulties with adjusting the heat level (15.4%); the proneness of the grills to rusting and dirt (6.1%). 57.6% of all respondents also answered that they found it difficult to wash the grilling equipment as thoroughly as they would like.
○ The respondents thought that, in order to expand the use of environment-friendly grilling machines, we need: greater governmental support (34.4%); voluntary participation from restaurants; and increasing customers’ awareness of the need for such machines (17.2%). A test of restaurateur’s price sensitivity in matters of purchasing new environment-friendly, energy-efficient grills revealed the indifference price (IDP) to be 350,000 won (40%). The price for the new grilling tool that these restaurateurs would be willing to purchase will thus range from 300,000 won to 375,000 won.
11. Analyzing and evaluating the quality of meat involved in Korean cuisine:
○ Nutrition and Quality of Different Types of Meat Cooked Differently:
- The internal temperatures of completely beef sirloin and ribs were: 66.5∼128.0, and 63.2∼81.0℃, respectively. The sirloin temperature was higher when cooked using the electric grill, while the ribs’ temperature was higher when cooked using the charcoal grill. Grilled pork belly and boston butt had internal temperatures that were: 71.0∼145.5 and 64.9~145.0℃, respectively. Both parts of pork had higher temperatures when cooked in the oven. Chicken breasts and drumsticks had internal temperatures that were: 65.0∼86.8, and 74.4~87.0, respectively. The breasts had higher temperatures when cooked using the new tool, while the drumsticks had higher temperatures when boiled.
- The losses in the amounts of meat caused by heating for beef sirloin, ribs, grilled pork belly, boston butt, chicken breasts and drumsticks were: 28.11∼40.49%, 14.81∼27.98%, 18.91∼40.18%, 29.08∼36.98%, 11.65∼33.52%, and 17.22∼41.16%, respectively. The loss was the greatest, for all types of meat, when charcoal grills were used.
- The water contents for beef sirloin, ribs, grilled pork belly, boston butt, chicken breasts and drumsticks were: 51.5∼59.0%, 51.0∼56.2%, 50.0∼60.2%, 61.5∼67.2%, 58.4∼63.6%, and 56.1∼62.1%, respectively. Meat cooked in boiling all contained higher water content.
- The crude fat contents for beef sirloin, ribs, grilled pork belly, boston butt, chicken breasts and drumsticks were: 16.9∼20.0%, 17.7∼21.4%, 23.6∼33.2%, 10.4∼16.0%, 1.3∼2.4%, and 8.6∼14.2%, respectively. All types of meat had the least crude fat content when cooked by being boiled. Grilled pork belly had the highest crude fat content, no matter how it was heated (23.6 ~ 33.2%). Chicken breasts had the lowest crude fat content (1.3 ~ 2.4%).
- The protein contents for beef sirloin, ribs, grilled pork belly, boston butt, chicken breasts, and drumsticks were: 24.1∼29.3%, 24.5∼27.8%, 15.4∼18.4%, 18.9∼25.2%, 32.1∼37.9%, and 27.1∼30.5%, respectively. Grilled pork belly, no matter how it was heated, had the lowest protein content(15.4 ~ 18.4%), while chicken breasts had the highest protein content (31.4 ~ 37.9%).
- The crude ash contents for beef sirloin, ribs, grilled pork belly, boston butt, chicken breasts, and drumsticks were: 0.8∼1.0%, 0.8∼1.5%, 0.7∼1.0%, 0.8∼1.6%, 1.2∼2.4%, and 0.8∼1.3, respectively. Fat contents by cooking method were: 2.0% for pan-grilled chicken breasts, which was the highest, and 0.9% for pan-grilled ribs, which was the lowest; 1.6% for boiled boston butt, which was the highest, and 0.8% for drumsticks, which was the lowest.
- The L-values for beef sirloin and ribs were 31.36 ~ 41.46 and 32.35 ~ 42.53, respectively. The L-value was higher for boiled sirloin and lower for oven-grilled ribs. The L-values for pork belly and boston butt were 53.35 ~ 65.16 and 43.33 ~ 59.72, respectively; the L-values for both types of pork were higher when the meat was boiled. The L-values for chicken breasts and drumsticks were 60.62 ~ 78.31 and 49.82 ~ 60.41, respectively; the L-value was higher for steamed chicken breasts as well as for steamed and boiled drumsticks.
- The shear forces for beef sirloin, ribs, pork belly, boston butt, chicken breasts, and drumsticks were: 11.54∼19.26, 7.77∼10.52, 2.74∼4.91, 4.13∼9.76, 2.64∼5.93, and 2.76∼6.86 kg/cm2, respectively. Electric-grilled beef sirloin had the highest shear force (19.26 kg/cm2), and the shear force for ribs was higher when the ribs were cooked over the charcoals(10.52kg/cm2). The shear forces for pork belly and boston butt were 5.42, 9.76 kg/cm2, when cooked using the latent energy source and the pan. The shear forces for chicken breasts and drumsticks were highest when they electric-grilled, at 5.93 and 6.86 kg/cm2, respectively.
- Quality analyzed by the electronic nose (e-nose) was: DF1 R2 0.9988, F-value 1938.20, DF2 R2 0.9965, F 649.54 galbis; DF1-value R2-value 0.9986, F1-value 553.20, DF2-value R2–value 0.9942, F1-value 388.84 for beef sirloine; and DF1-value R2–value 0.9988 F-value 522.85, DF2-value R2 –value 0.9941 F-value 105.04 for pork belly. The DF1 and DF2 values determine the flavorfulness of the meat. Pork was most flavorful when cooked using not the charcoals, but other tools, such as the latent energy source, steaming, the oven, and the pan. The quality of drumsticks was DF1-value R2-value 0.9994, F-value 1107.60, DF2-value R2-value 0.9957 F-value 158.71, while for chicken breasts it was DF1-value R2-value 0.9996, F-value 5697.6, DF2-value R2-value 0.9977 F-value 988.69.
○ Nutrition and Quality of Different Types of Meat Cooked Using Different Heat Sources:
- The internal temperatures for completely cooked beef sirloin, ribs, pork belly, boston butt, chicken breasts, and drumsticks were: 55.5∼79.5, 63.5∼82.9, 65.0∼91.4, 65.2∼81.4, 60.0∼85.3, and 55.5∼90.2℃, respectively. They all had the highest internal temperatures when cooked using the latent energy source. It took beef sirloin, ribs, pork belly, boston butt, chicken breasts, and drumsticks to cook completely between: 4.5∼47.0, 6.0∼23.5, 5.2∼37.4, 4.4∼25.6, 7.5∼40.0, and 11.3∼40.3 minutes, respectively. Pan-grilling took the shortest time, while the oven took the longest, for all types of meat.
- The losses in the amount of meat caused by heating, for beef sirloin, ribs, pork belly, boston butt, chicken breasts, and drumsticks, were: 21.75∼37.25%, 23.51∼26.33%, 21.02∼36.45%, 23.77∼35.37%, 14.99∼24.80%, and 19.86∼38.41%, respectively.
- The L-value (color) was the highest for chicken breasts irrespective of which source of heat was used. The a-values were: 4.56 ~ 5.63 and 4.18~ 5.50 for beef sirloin and ribs, respectively; 5.50 ~ 11.66 and 9.11 ~13.79 for pork belly and boston butt, respectively; and 13.57 ~ 20.51 and 10.20 ~ 14.16 for chicken breasts and drumsticks, respectively. The b-values for beef sirloin, ribs, pork belly, boston butt, chicken breasts, and drum sticks were: -1.33∼4.90, -2.40∼2.73, 8.80∼15.86, 4.37∼15.15, 15.52∼25.32, and 10.21∼15.87, respectively.
- The shear forces for beef sirloin, ribs, pork belly, boston butt, chicken breasts, and drumsticks were: 5.58∼11.51, 5.83∼10.35, 3.67∼7.58, 5.13∼8.77, 2.49∼2.98, and 1.64∼4.15 kg/cm2, respectively. The shear forces were higher for beef sirloin cooked using the electric grill, the oven, or the latent energy source. The shear forces were also higher for ribs cooked using charcoals or the latent energy source.
Ⅴ. Conclusion and Implications:
The findings of this study are to be transferred to Life and Technology Incorporated for a total price of 30,000,000 won (30% of which is to be paid at once, and 21,000,000 won of which is deferred). The findings of this study have already garnered four patents, published as part of two dissertations, and cited in six other dissertations. They were also discussed in an advertisement published on the Korean Farmers and Fishers Daily, in a guideline on food standards and regulation, and in a master’s thesis.
The transference of the study data will be accompanied by on-field training and other further technological assistance as may be needed in future industrialization.