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Development of a Milk Menu Applicable to Military Foodservice

한국식품조리과학회지 2019년 35권 4호 p.420 ~ 430
서민영 ( Seo Min-Young ) - 영남대학교 식품영양학과

김원경 ( Kim Won-Gyeoung ) - 영남대학교 식품영양학과
양지혜 ( Yang Ji-Hye ) - 영남대학교 식품영양학과
이주연 ( Lee Joo-Yeon ) - 영남대학교 식품영양학과
이다빈 ( Lee Da-Been ) - 영남대학교 식품영양학과
차명화 ( Cha Myung-Hwa ) - 경일대학교 식품개발학과
김춘영 ( Kim Choon-Young ) - 영남대학교 식품영양학과
류경 ( Ryu Kyung ) - 영남대학교 식품영양학과


Purpose: The aim of this study was to develop new recipes to apply milk for enhancing the calcium intake of soldiers.

Methods: In order to select menu items for using milk, an analysis was conducted on the ’Food Service Operation Guidelines’ and military menus of the first half of 2018. Subsequently, the suitability of mass production for military foodservice, and calcium content of 750 mg per day by adding milk were considered. In addition, the type of military foodservice (lunch meal, a la carte menu and snack meal) and the environments of military foodservice were identified and reflected in the selection of milk menu items.

Results: The final selected and developed milk menus were a main dish (with chicken curry, milk tteokbokki, Mac and cheese), an a la carte menus (with pumpkin milk curry rice bowl, cream risotto and sweet potato milk porridge), and snack menus (with milk cream udon, milk vegetarian mayo sauce). After recruiting 50 military soldiers to investigate the response to the military milk menus, the acceptance scores were the highest for Mac and cheese (3.55), followed by cream risotto (3.55) and milk vegetarian mayo sauce (3.52). The calcium contents in each menu were 89.5 mg in the pumpkin milk curry rice bowl, 290.0 mg in the milk tteokbokki and 377.3 mg in the milk cream udon.

Conclusion: The amount of calcium intake in the army could be greatly increased by replacing the conventional military menu with the menu applied milk. Moreover, applying the milk menus to military meals stabilizes the domestic milk supply by the recognition of the importance of the milk intake and it improves the overall satisfaction by meeting the military soldiers’ taste preferences. The results can provide a basis for establishing foodservice policies for the military to improve the calcium intake of military personnel.


milk menu; standardized recipe; military foodservice; acceptance
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