Vol. 13, No. 3, pp. 12～19 (2007)
The Analysis of Korean Traditional Color Range of Obangsak through Bibimbob Colors
In-Hwa Kim
¶, Kyung-Mi Seo
*Department of Visual Communication Design, Yuhan College
*Hotel & Food Science, Kyungnam Information & Technology
비빔밥 색채를 통한 색채 범위 분석
김 인 화¶, 서 경 미*
유한대학 시각정보디자인학과, *경남정보대학 호텔외식조리과
Abstract
본 연구의 목적은 한국의 전통음식 중의 하나인 비빔밥의 재료들의 색채 범위를 분석하여 메뉴북에 인쇄되어지는 재료별 색채범위를 제시하고자 하였다. 본 연구의 목적을 달성하기 위하여 다음과 같은 과정을 통해 진행하였다. 먼저 한국의 전통음식에 근거한 비빔밥 사진과 레시피를 확정하였으며, 요리 전문 사진가를 통해 메뉴북에 가장 보기 좋게 인쇄되어질 수 있는 촬영 기준을 선정하였고, 위의 환경 에서 비빔밥 사진을 촬영하였다. 세부적으로 3회 정도의 사진 촬영을 한 후 가장 좋은 상태의 사진을 선정하여 이 때 각 재료들의 색채 값을 측정하였다. 색채 범위 측정을 위해서 Lab 값과 CMYK 값을 적용하였는데, Lab 값은 밝기, 붉은색, 황색을 측정하는 값으로 육안으로 표현되어지는 색이며, CMYK 값은 메뉴 북에 인쇄되어지는 색의 값을 의미한다. 본 연구의 결과, 육안으로 보여지는 색깔과 메뉴 북에 인쇄되어지는 값이 다르게 보여진다는 결과를 보였다. 최적 상태 각 재료별 인쇄 값은 다음과 같다. 청포묵은 C23 M5 Y8 K0였고, 호박은 C75 M24 Y100 K9였으며, 고사리 C64 M55 Y76 K55였다.
콩나물은 C38 M24 Y55 K1였고, 당근은 C12 M75 Y87 K2였으며, 표고버섯은 C45 M37 Y78 K11였다, 시금치는 C82 M44 Y100 K48였으며, 도라지는 C25 M5 Y24 K0였고, 계란은 C26 M19 Y100 K0였으며, 마지막으로 쇠고기는 C66 M5 Y72 K0였다.
Key words : Bibimbob, color range, CMYK, Lab value.
¶ : 교신저자, 019-251-3793, [email protected], 경기도 부천시 소사구 괴안동
Ⅰ. INTRODUCTION
Food was affected by nature, and culture. Espe- cially, Korean culture was based on harmonization of the nature. Also Korean food was originated from the spirit. Generally, food was evaluated not only a taste but also a visual, olfactory, tactile, and auditory sense. In those of them, visual sensa-
tion was the most important thing on Korean tra- ditional food. Korean has five basic colors called
"Obangsak". The Obangsak was composed of blue, white, red, black, and yellow color. Most of Korean food was composed of that colors. Each color had typical means. The blue color meant tree, spring, east, The red contained the sun, fire, summer, south. The yellow color included earth,
center, fertility and dignity. The white color meant metal, autumn, west, and innocence. The black color was symbolized water, winter, north, and dark- ness. Therefore, eating behavior of Korean tradi- tional food meant taking the world. However, most Korean didn't know the colors' implication that has been tending to disappear. Bibimbob was one of the representative Korean traditional color.
In Korea, we have various kinds of Bibimbob that was classified depend on the ingredients and pro- vince. Especially, Jeonju Bibimbob was the most famous than other kinds of Bibimbob. So, for the study, we mixed Jeonju Bibimbob recipe, and Hwang's recipe. Generally, there had some common con- ditions to be the Bibimbob. To be the Bibimbob, 5 traditional colors should be contained, each in- gredients had different color, and the kinds of in- gredients wouldn't limited. To sum the upper con- tents, the color was most essential point. In spite of the importance of the color on Bibimbob, the Bibimbob color hadn't been accomplished still now. Recently, color psychology has been increas- ing on the point of food. For example, a orange color was stimulus the appetite, a black color was helpful for healthy, and blue color would be re- duce the appetite and so on(food, 2006). There- fore, the purpose of the study was identify the color range, and suggested the numerical value of each ingredient on Bibimbob.
Ⅱ. THE CONCEPTUAL FRAME WORK
1. The Sample and Sampling Method The purpose of this research was to identify the color range of each ingredient on Bibimbob. For the study, Bibimbob recipe was compouned by Jeoju Bibimbob recipe and Korean traditional food. There had reason why chosen the recipe. In
Korea, we had many kind of Bibimbob recipe de- pend on province and the material. So it was diffi- cult to decide the recipe. The Bibimbob recipe by Korean tradition food was written by Hwanghye- sung who was nominated 38th intangible cultural asset of Korea(Hwanghyesung 1995).
2. The Research Process
The process for the research was accomplished as followed. First stage selected of the recipe and took picture on Bibimbob. To fix Bibimbob for the research, the recipe was from "Korean tradi- tional food" by Korean Royal Cuisine Institute.
The cooking procedure was followed by food
Optimized lightening sample
Indoor lightening sample
<Fig. 1> The sample for the research.
<Table 1> Bibimbob recipe Coking time: 60 mimutes 1 portion size: 450 g Dstribution temperature: 63 ℃
Ingredient Unit Weight(g)
Main ingredient
Rice C 120.0
Water C 160.0
Beef 30.0
Egg ea 50.0
Bean sprout g 35.0
Bellflower root ea 18.0
Squash g 40.0
Carrot ea 16.0
Shitake mushroom ea 16.0
Greenbean curd 10.0
Seasoning
Soy sauce TS 5.1
Red bean paste TS 9.0
Salt TS 9.0
Sugar TS 1.2
Chopped leek TS 4.5
Chopped garlic TS 4.2
Sesame TS 1.5
Sesame oil TS 4.2
Oil TS 4.8
Pepper powder ts 0.2
<Cooking procedure>
1. Soaking rice about 15 minutes and drained it and cooking 2. Preparation materials
- Beef, shitake mushroom, & bracken: cutting beef as jullienne style on 7 cm×0.3 cm×0.3 cm and marinaded with former seasonings. In case of mushroom & braken were cutting as 5 cm×0.4 cm×0.4 cm
- Bean sprout: trimming tail bean sprout, blenching and seasoning with salt and seasame oil
- Bellflower root: cutting it as jullienne on 5 cm×0.4 cm×0.4 cm, rubbing with salt and rinsing. sauteing and seasoning with salt & seasame oil
- Squash: removing contents, cutting as jullienne on 5 cm×0.4 cm×0.4 cm, marinaded with salt, rinsing, sauteing, and cooling speedy
- Greenbean curd & carrot: cutting as jullienne on 5 cm×0.4 cm×0.4 cm, blenching, rinsing with ice water, and seasoning with salt & seasame oil
- Egg: removing egg white 3. Making chilli sauce
- Beef: minced and marinade with seasoned soy sauce
- Sauteing beef on saute pan, putting red bean paste and sauteing, putting water and pine nut, and simmering about 5minutes.
4. Serving
- Fill the boiled rice on the bowl, putting various materials on the boiled rice - Served with chilli sauce
stylist. Second stage, after taking photo few times, the best condition of photo was chosen by re- searchers and photographer, and then checked the color range of each sample's ingredient used : Hunter value(L, a, b) by color difference(Minolta, Japan) and CMYK by photo shop CS program value was tested. Lab value for checking lightness, redness, and yellowness. CMYK value meant print- ed color value. C meant cyan that was the blue color range, M meant "majenta" that indicated pink color range, Y was yellow, and K was black color. Third stage was the analysis the color range. Lastly, suggested the standard color on each material using CMYK.
To derive the results, descriptive statistics was used to know the mean and standard deviation, and t-test was used to understand using optimized lightening or not by SPSS 11.0 version.
3. The Standard of Photographing Con- dition
For the study, we used the camera 1D MARK by Canon, the lense for taking photo was Cannon 520mm 1.8, and the light meter was SEKONIC L-558. To check the sensitometry, ISO 400 was
<Table 2> The color range of Bibimbob's ingredient by Lab on optimized lightening
Ingredient First Second Third Mean±SD
Green bean curd L a b
54.58
－0.98
－7.57
L a b
54.75
－0.95
－7.55
L a b
54.81
－0.96
－7.52
L a b
54.71±1.767
－0.96± .494
－7.52±3.913
Bean sprout
L a b
54.75
－3.31 17.35
L a b
54.37
－3.08 16.78
L a b
54.39
－3.09 16.83
L a b
54.50± .130
－3.16± .315 16.98± .213
Carrot
L a b
40.13 16.66 17.77
L a b
39.95 16.79 17.97
L a b
39.91 16.73 17.99
L a b
39.99± .117 19.73± .065 17.91± .121
Bracken
L a b
33.08 2.43 8.75
L a b
33.28 2.55 8.96
L a b
33.34 2.62 9.05
L a b
33.23± .136 2.53± .096 8.92± .153 used. The angle between menu and camera was 45 degree, and the distance between and lightening and food 50 cm.
Ⅲ. THE RESULTS AND DISCUSSION
The prospective effects from the results of the study, we could decide the best appetite color range of Bibimbob. Also, the color range of Bi- bimbob would be used for making Bibimbob menu model, and could derive the best range of Obangsak on Korean traditional food. We tested two times conditions one was optimized light- ening system, and the other one was normal con- dition that didn't use specialized lightening sys- tem.
1. Optimized Lightening
The best condition of Bibimbob photo was as followed.
Tungsten lightening was 3200K, an iris of cam- era was F 5.6, and shooter speed was 1/30 second.
Total variables were statistically different. It meant that the records on test machine were dif- ferent depend on the situation.
<Table 2> Continued
Ingredient First Second Third Mean±SD
Spinach
L a b
26.65
－7.66 8.33
L a b
26.67
－7.71 8.33
L a b
26.72
－7.73 8.34
L a b
26.68± .036
－7.70± .036 8.33± .005
Squash
L a b
48.76
－10.83 19.89
L a b
48.76
－10.83 19.96
L a b
48.87
－10.89 20.00
L a b
48.80± .063
－10.85± .034 19.95± .055
Beef
L a b
33.90 3.48 5.68
L a b
33.91 3.50 5.67
L a b
34.06 3.54 5.77
L a b
33.96± .089 3.51± .030 5.71± .055
Bellflower root
L a b
54.40
－1.30 10.04
L a b
54.55
－1.30 10.15
L a b
54.59
－1.27 10.17
L a b
54.51± .100
－1.29± .017 10.12± .070
Egg
L a b
45.70 2.10 23.54
L a b
45.70 2.10 23.51
L a b
45.68 2.11 23.50
L a b
45.69± .011 2.10± .005 23.52± .020
Shitake mushroom L a b
38.77 2.54 9.85
L a b
38.99 2.51 9.99
L a b
39.28 2.55 10.07
L a b
39.01± .255 2.53± .020 9.94± .080
**p<.001.
２．The Color Range of Indoor Con- dition(without Optimized Lightening)
This time was normal condition that meant un- der the fluorescent light. The condition of photo situation was as followed. The fluorescent light was 4000K, an iris of camera was F 5.6 1/2, and shooter speed was 1/60 second. Total variables
<Table 3> The color range of Bibimbob's ingredient by Lab on indoor lightening
First Second Third Mean±SD
Green bean curd L a b
54.76
－0.75
－7.38
L a b
54.54
－0.69
－7.40
L a b
54.49
－0.70
－7.44
L a b
54.596± .143 －.716± .037
－7.406± .030
Bean sprout
L a b
58.10
－4.21 22.10
L a b
56.75
－3.62 19.88
L a b
56.70
－3.48 19.59
L a b
57.183± .794
－3.770± .387 20.523±1.373
Carrot
L a b
40.78 16.13 17.45
L a b
40.51 16.24 17.53
L a b
40.46 16.29 17.48
L a b
40.583± .172 16.220± .081 17.486± .040
Bracken
L a b
33.30 2.36 8.16
L a b
33.66 3.04 9.34
L a b
33.72 3.06 9.35
L a b
33.560± .227 2.820± .398 8.950± .684 were statistically different. It meant that the re- cords on test machine were different depend on the situation.
3. t-test on the Color Range of Ingre- dients Optimized Lightening or not
To know the gap whether lightening or not, t-
<Table 3> Continued
First Second Third Mean±SD
Spinach
L a b
26.54
－6.82 7.50
L a b
26.58
－7.06 7.79
L a b
26.72
－7.04 7.79
L a b
26.613± .094
－6.973± .133 7.693± .167
Squash
L a b
49.39
－9.82 20.10
L a b
49.37
－9.88 20.25
L a b
49.35
－9.88 20.31
L a b
49.370± .020
－9.860± .034 20.220± .108
Beef
L a b
33.87 3.48 5.57
L a b
33.83 3.49 5.57
L a b
33.80 3.49 5.56
L a b
33.833± .035 3.486± .005 5.566± .005
Bellflower root
L a b
54.53
－1.02 9.61
L a b
54.30
－1.05 9.83
L a b
54.25
－1.06 9.89
L a b
54.360± .149
－1.043± .020 9.773± .153
Egg
L a b
45.94 2.17 23.67
L a b
46.11 2.18 23.73
L a b
46.12 2.23 23.67
L a b
46.056± .101 2.193± .032 23.690± .034
Shitake mushroom L a b
41.91 2.68 11.36
L a b
36.70 2.48 9.01
L a b
36.84 2.45 9.19
L a b
38.483±2.968 2.536± .125 9.853±1.307
test was accomplished whether optimized light- ening or not. Each material was tested by Lab value. Carrot a, Spinach a, squash a, squash b, bellflower a, bellflower b, egg b were statistically different, and other variables were not different depend on lightening. However, when it was test-
<Table 4> t-test the color range of Bibimbob whether optimized lightening or not
Material La M±SD t(p) Material L M±SD t(p)
Greenbean curd L Yes 55.71±1.77 1.091
(.388) Squash L Yes 48.79± .06 －14.914 (.002*)
No 54.59± .14 No 49.37± .02
Greenbean curd a Yes － .66± .49 .165
(.884) Squash a Yes －10.85± .03 －35.002 (.000*)
No － .71± .04 No －9.86± .03
Greenbean curd b Yes －5.28±3.91 .943
(.445) Squash b Yes 19.95± .06 －3.844 (.031*)
No －7.41± .03 No 20.22± .11
Bean sprout L Yes 54.50± .21 －5.643
(.022) Beef L Yes 33.96± .09 2.219 (.127)
No 57.18± .79 No 33.83± .04
Bean sprout a Yes －3.16± .13 2.585
(.100) Beef a Yes 3.51± .03 1.114 (.375)
No －3.77± .39 No 3.49± .01
Bean sprout b Yes 16.99± .32 －4.348
(.041) Beef b Yes 5.71± .06 4.379 (.047*)
No 20.52±1.37 No 5.57± .01
ed on eyesight, the different of visibility was cer- tainly existed. There had some reasons why the different was existed between numerical value and eyesight. The test time of numerical value was just three times, and the distinguishable eyesight was limited.
<Table 4> Continued
Material La M±SD t(p) Material L M±SD t(p)
Carrot L Yes 39.99± .12 －4.879
(.011) Bellflower root L Yes 54.51± .10 1.477 (.224)
No 40.58± .17 No 54.36± .15
Carrot a Yes 16.73± .07 8.393
(.001*) Bellflower root a Yes －1.29± .02 －15.777 (.000*)
No 16.22± .08 No －1.04± .02
Carrot b Yes 17.91± .12 5.720
(.018) Bellflower root b Yes 10.12± .07 3.567 (.042*)
No 17.49± .04 No 9.77± .15
Bracken L Yes 33.23± .14 －2.137
(.115) Egg L Yes 45.69± .01 －6.181
(.024)
No 33.56± .23 No 46.06± .10
Bracken a Yes 2.53± .09 －1.211
(.338) Egg a Yes 2.10± .01 －4.773
(.036)
No 2.82± .39 No 2.19± .03
Bracken b Yes 8.92± .15 －.074
(.947) Egg b Yes 23.52± .02 －7.429
(.004*)
No 8.95± .68 No 23.69± .03
Spinach L Yes 26.68± .04 1.141 (.349)
Shitake mushroom L
Yes 39.01± .26 .308 (.787)
No 26.61± .09 No 38.48± 2.97
Spinach a Yes －7.70± .03 －9.123
(.008*)
Shitake mushroom a
Yes 2.53± .02 －.046 (.968)
No －6.97± .13 No 2.54± .13
Spinach b Yes 8.33± .01 6.617 (.022)
Shitake mushroom b
Yes 9.94± .08 .119 (.916)
No 7.69± .17 No 9.85±1.31
La=Lightening, *p<.05.
4. Comparing between Optimized Lighten- ing and Indoor Lightening
From the results of the color, each ingredient's color was suggest by CMYK color. we derived the printed color in visible.
<Table 5> Comparing imaginated color between optimized lightening and indoor lightening
Ingredient Optimized lightening Indoor lightening Color(CMYK)
Green bean curd C23 M5 Y8 K0 C17 M12 Y17 K0
Squash C75 M24 Y100 K9 C59 M29 Y100 K10
Bracken C64 M55 Y76 K55 C45 M62 Y85 K44
Bean sprout C38 M24 Y55 K1 C16 M23 Y41 K0
Carrot C12 M75 Y87 K2 C4 M66 Y94 K0
Shitake mushroom C45 M37 Y78 K11 C26 M42 Y73 K3
Ⅳ. CONCLUSION
The purpose of the study was identify the color range, and suggested the standard color range of each ingredient on Bibimbob.
<Table 5> Continued
Ingredient Optimized lightening Indoor lightening Color(CMYK)
Spinach C82 M44 Y100 K48 C77 M54 Y82 K0
Bellflower root C25 M5 Y24 K0 C14 M10 Y32 K0
Egg C26 M19 Y100 K0 C3 M10 Y41 K0
Beef C66 M5 Y72 K0 C44 M72 Y80 K57
Tungsten lightening was 3200K, an iris of cam- era was F 5.6, and shooter speed was 1/30 second.
Total variables were statistically different. It meant that the records on test machine were different de- pend on the situation. This time was normal con- dition that meant under the fluorescent light. The condition of photo situation was as followed. The fluorescent light was 4000K, an iris of camera was F 5.6 1/2, and shooter speed was 1/60 se- cond. Total variables were statistically different. It meant that the records on test machine were dif- ferent depend on the situation.
There had been some limitation. When we se- lect the best condition's Bibimbob photo, re- searchers' opinion was considered. From the re- sults of the study, we need to search new in- gredient instead of the each color ingredient on Bibimbob. Recently, many Korean traditional menu has been lunching other country. Generally, the ingredient would be affeced by each country's cli- mite and cultural tradition. some ingredients would be used. Otherwise, some of them would be limited. At that time, if we know the color range, we can find the ingredient that has same color range from the original ingredient.
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