This study surveys and analyzes awareness, preference and attributes of menu selection of Korean food healthy menu which uses environmentally-friendly organic food, as well as awareness, preference and food service using status of environmentally-friendly organic food as a way to invigorate food service business due to increasing consumption of environmentally-friendly organic food. The subjects for the analysis are 435 adult males and females who are all over 20 years old and live in Daegu Metropolitan City. According to the survey results, the study suggests Korean food menu development, nutrient evaluation, as well as food design, table design and table and food coordination of the developed menu.


1. Study on Awareness of Environmentally-friendly Organic Food and Analysis of Actual State and the Importance of Menu Selection of Korean Food Menu by Gender and Age
Most subjects (95%) showed awareness of environmentally-friendly organic food, and 88.5% of subjects answered environmentally-friendly organic food is ‘needed''. The percentage of eating out for families was 58.9%, and 49.0% of subjects said they eat out one to three times per month on average. In addition, subjects preferred a price range between 10,000 and 20,000 won per person when eating out, and they mostly favored Korean restaurants when ordering environmentally-friendly organic food. Analysis of awareness of environmentally-friendly organic food showed that among ‘health'' factors, ‘environmental'' factors, ‘social'' factors, and ‘dietary essential'' factors, ‘health'' factors showed the highest percentage for awareness. A survey on preferred foods by gender showed that both genders preferred vegetables the most. The results show that subjects in their 20s and 30s favored vegetables and fruits while subjects in their 40s preferred vegetables and grain animal products. Analysis of preferred types of environmentally-friendly organic foods showed that men preferred polished rice while women preferred brown rice. Subjects in their 20s and 30s preferred strawberries, whereas those in their 40s preferred cherry tomatoes and those in their 50s and above favored tomatoes(p<0.001). Among root and tuber crops (63.4%), sweet potato was the most preferred. Among fruits, subjects preferred apples while among special crops, they most preferred oyster mushrooms; both genders preferred Korean beef. The most preferred livestock product of subjects in their 20s was pork, whereas subjects in their 30s preferred Korean beef. Subjects in their 40s preferred Korean beef and pork in the same proportions, whereas subjects in their 50s and above favored eggs the most. The research on actual state of healthy Korean food menu using environmentally-friendly organic food and menu selection in this study shows that 65.6% of subjects have experience of purchasing environmentally-friendly organic food and both gender chose ‘expensive but reliable'' as their prime reason to buy them. Having no experience of purchasing environmentally-friendly food was 34.5% and the reasons were high price and finding no difference with ordinary food. Research on awareness of healthy Korean food menu using environmentally-friendly organic ingredients showed both men and women thought the given menus were ‘fresh'' but they have little awareness of other factors such as ‘good value for price'', ‘good visual style'' and ‘various recipes''. Regarding development prospective of environmentally-friendly organic food, the number of subjects who answered positively were 405(93%) which indicates that most of the research subjects show positive attitude. Top-selling menu in grain section were Sundubu-jjigae and Dubu-kimchi and Dubu-jeongol and Dubu-seon and Jeonju-bibimbap and pajeon took first place in vegetable selection. Moreover, Imjasu-tang showed high preference in meat section. Furthermore, the result of research on menu selection shows that menu selection usually depends on ‘the price of menu(3.86)'', ‘fresh ingredients(4.03), ‘harmony of color(3.65)'' and ‘mood of the day''(3.25). The research on menu selection reveals that ‘quality of food'' factors wield greatest influence upon preference and purchase intention to environmentally-friendly organic food. Also, visual and psychological factors and values have an effect on them. Therefore, the food service industry should use this study as a source to develop menu, considering quality and visual factors. in addition, there should be various researches on marketing strategy about the menu using environmentally-friendly organic food as differentiated and high value products.


2. Quality Characteristic of Tofu using Environmentally-Friendly Tomatoes and Strawberries
As a result of studying quality characteristic of tofu which 4, 8, 12% of environmentally-friendly organic strawberry juice and 5, 10, 15% of environmentally-friendly organic tomato juice, tofu with tomato juice is higher in transference number, pH shows significant decrease as the rate of the addition increases, and total acidity is opposed to pH. Antioxidant activity of tofu with strawberry juice is 37.76∼52.12%, tofu with tomato juice is 41.79∼51.51%, and tofu with tomato juice is higher than tofu with strawberry juice in antioxidant status DPPH radical scavenging ability. In chromaticity, L-value and b-value show significant decreases as tomato juice and strawberry juice are added and value shows increase. In texture, the hardness of tofu with tomato juice is significantly more solid than tofu with strawberry juice. In springiness, it shows control group> tomato juice 5%> tomato juice 10%> in order. The result of the organoleptic test of tofu shows that in exterior color, tofu with tomato juice is significantly brighter than tofu with strawberry juice(p<0.001), in savory flavor, the result shows that tofu with 12% of strawberry juice added and that with 10% of tomato juice added have better flavor. In beany flavor, control group is higher than tofu with strawberry juice and tomato juice, and tofu with 10% of tomato juice added is lower in beany flavor. In preference investigation, tofu with 10% of tomato juice added shows the highest preference after swallowing and in overall status.

3. Korean Food Menu Development and Standardization using Environmentally-Friendly Organic Tomato Tofu

To complete the recipes for Dobu-seon, Dobu-kimchi, Dobu-jeongol, Sundubu-jjigae and soymilk pudding using tofu with 10% of tomato juice added, the study makes the standard recipe for tomato Dobu-seon, tomato Dobu-kimchi, tomato Dobu-jeongol, tomato Sundubu-jjigae, tomato soymilk pudding with various recipe based on the standard ingredient contents of general Dobu-seon, Dobu-kimchi, Dobu-jeongol, Sundubu-jjigae and soymilk pudding and evaluate nutritional value accordingly. Of one portion of tomato Dobu-seon, the gross weight is 116.20 g, calorie 87.68 kcal, protein 4.32 g, carbohydrate 8.70 g, fat 4.36 g, and dietary fiber 0.08 g. In the category of minerals, calcium is 16.1 mg, phosphorus 72.05 mg, iron 0.98 mg, sodium 73.25 mg, potassium 79.75 mg. Of one portion of tomato Dobu-kimchi, the gross weight is 221.50 g, calorie 307.67 kcal, protein 24.61 g, carbohydrate 5.76 g, fat 20.28 g, and dietary fiber 0.67 g. In the category of minerals, calcium is 90.91 mg, phosphorus 357.00 mg, iron 5.04 mg, sodium 650.29 mg, potassium 417.13 mg. Of one portion of tomato Dobu-jeongol, the gross weight is 309.50 g, calorie 271.00 kcal, protein 19.61 g, carbohydrate 15.40 g, fat 15.89 g, and dietary fiber 3.06 g. In the category of minerals, calcium is 78.55 mg, phosphorus 294.41 mg, iron 3.90 mg, sodium 415.59 mg, potassium 427.38 mg. Of one portion of tomato Sundubu-jjigae, the gross weight is 208.00 g, calorie 152.53 kcal, protein 15.19 g, carbohydrate 3.63 g, fat 8.72 g, and dietary fiber 0.55 g. In the category of minerals, calcium is 86.71 mg, phosphorus 195.68 mg, iron 3.55 mg, sodium 133.88 mg, potassium 297.13 mg. Of one portion of tomato soymilk pudding, the gross weight is 161.25 g, calorie 84.16 kcal, protein 2.62 g, carbohydrate 15.55 g, fat 1.90 g, and dietary fiber 1.00 g. In the category of minerals, calcium is 15.24 mg, phosphorus 34.16 mg, iron 0.98 mg, sodium 53.03 mg, potassium 241.39 mg.
The image of environmentally-friendly organic food is designed by using the images of environmentally-friendly organic bean, tomato, tomato tofu. For tomato Dobu-seon, tomato Dobu-jeongol, tomato Sundubu-jjigae, tomato soymilk pudding using the environmentally-friendly organic tomato tofu developed by adding 10% of tomato juice, the food design and table design are completed. Therefore the purpose of the study is to increase the sales of the developed menu by applying it to food business, enhance the brand image and contribute to raising the income of the farms which grow environmentally-friendly organic produce and to promoting sustainable environmentally-friendly organic farming.