• Culinary science and hospitality research
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• v.23 no.2
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• pp.181-188
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• 2017

Aronia is a superberry that contains antioxidants. Due to its nutritional value, it has received much attention and has been widely researched. In this study, the proportion of aronia powder applied to spelt wheat flour was measured with the pH ratio of the additive and respondents' preference was examined for the preferred addition to the additive population. As a result of the acidity measurement, the pH value tended to decrease as the amount of aronia powder was increased. As for the fermentation expansion rate, the volume of the dough added with aronia powder was measured to be slightly smaller than that without addition of aronia powder. Preference of breads with aronia powder added showed higher preference when 6% was added compared to when 3% of aronia powder was added. As a result of preference survey of breads containing aronia powder, the most preference was given to taste when 3% of aronia powder was added. Color, fragrance, and overall acceptance were the most preferred when 6% of aronia powder was added. Based on these results, the optimal mixing ratio of aronia powder to spelt flour bread was selected to be 6% of aronia powder.

• Journal of the Institute of Electronics Engineers of Korea CI
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• v.43 no.4 s.310
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• pp.31-38
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• 2006

In this paper, the inputting method of english pronunciation for a computer by the combining diacritical mark is studied. English pronunciation system and the methods of its notations are investigated and conditions to input english pronunciations easily are analysed. Therefore, the inputting method which can input 3, 4-level stress as well as 2-level stress is presented. By using this method, English pronunciation can be inputted to the spreadsheets, databases and presentations as well as word-processors, and each application program's data can have compatibility. In the result of experiments, every data can have the compatibility in all of application programs and inputting speed is increased highly compare with using the individual vowel method which has high speed than using the pre-existing functions of word processors.

• The Journal of the Korea Contents Association
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• v.19 no.8
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• pp.123-136
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• 2019

This paper is a study on the development and consumer preference of the soup stew HMR new products, and the main contents are as follows. A total of nine products were studied, including three developed products and six market products. For this study, the demographic characteristics, the awareness and attitude of HMR products were investigated. In addition, the consumer panel evaluated overall liking, appearance, color, flavor, and taste using the nine-point recertification scale, while the strength assessed viscosity, sweetness, saltiness, sourness, and Umami. Familiarity, health degree, Purchase intention and Recommendation intention were investigated and the reasons for preference and non preference were analyzed by multi-response method. The consumer preference analysis indicates that the product is competitive among existing products and that it would be desirable to improve after identifying the causes of non-preferred factors.

• The Journal of the Convergence on Culture Technology
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• v.9 no.5
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• pp.909-917
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• 2023

Semiotic theory plays a vital role in the cognition of realistic films. Realistic films aim to reflect events and situations in real life, and arouse the audience's thinking about real problems through realistic depiction. In this process, the theory of semiotics helps to reveal the symbolic elements in the film and the profound meaning behind them. This study focused on the realism movie 도 가 니 "(Silenced), on the basis of the theory of saussure's semiotics, combined with its proposed the concept of "signifier" and "mean", through the study of arbitrariness and secondary film symbol sign system, designed to dig deeper into the symbolic meanings in the movie, and their cultural significance and social evaluation. By analyzing the implied narrative structure, meaning structure and ideology in the film, this paper probes into the influence and effect of mass culture on society and reveals the potential information conveyed by symbols in the film. This study aims to provide creative insights and explanations to provide useful references for research in related fields.

• The Korean Journal of Community Living Science
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• v.20 no.3
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• pp.423-435
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• 2009

Meal menus were developed and applied for rural elderly of Gangwon and Chungnam areas at agricultural off-season. Amounts of the major nutrients of carbohydrate, protein, lipid, and calorie considered in the menu based on the dietary reference intakes(DRI) of the elderly aged over 65 years were 97.5g, 22.5g, 13.3g, and 600kcal, respectively. In Chungnam, softness and overall acceptance of rice in menu 4, consisted of cereals and rice, kimchi stew with tuna, pan-fried bulgogi mushroom, seasoned dropwort carrot, kimchi, and banana, scored the highest values of 8.5 out of 9.0point hedonic scale (p<0.05). In Gangwon, soup and side dish of menu 3 (rice, frozen pollack pot stew, meatball fried in egg, seasoned sea lettuce, and banana) scored significantly the highest of all (p<0.05). Overall acceptance of all the menus were high over 7.8 without significance in Chungnam. Overall acceptance of the menu 3 scored significantly the highest with value of 8.5 and menu 4 (rice, spicy chicken soup, seasoned bean sprouts, broiled brown seaweed trunk, kimchi, tomato) had significantly the lowest value with value of 7.8 in Gangwon(p<0.05). The total leftover volume of menu 4 was significantly the highest with score of 56g and the menu 4 showed the highest unit cost of 2,900won in Chungnam. However, the total leftover volume of all menus did not show significance ranging from 9g to 19g in Gangwon.

• Korean journal of food and cookery science
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• v.18 no.2
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• pp.225-231
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• 2002

This study was carried out to investigate the possibility of improving the texture and flavor of Dasik by adding various types of sugar (syrup, honey) and flavor ingredients (omija, chija, coffee, green tea extract) to rice powder. Dasik samples were prepared, and the sensory quality and physical characteristics of those were compared. The moisture content of Dasik added with syrup was higher than that of honey. Coffee Dasik with syrup was the highest (23.6) in moisture content. In sensory quality, the omija and coffee Dasik showed the highest score in flavor quality (p<.001). Omija Dasik with honey and coffee Dasik with syrup showed the highest scores in overall acceptability (6.4, 6.2). Green tea Dasik with syrup showed the highest value in the lightness (L) of color. Omija Dasik with syrup showed the highest value in the redness (a) of color Chija Dasik was the highest in the yellowness(b) of color. In physical characteristics, the hardness was negatively correlated with the moistness, tenderness, and texture acceptability in sensory quality(p〈0.001). The cohesiveness was positively correlated with the overall acceptability in sensory quality (p〈0.01). In the relation of texture characteristics and sensory quality, the higher the moisture content, the lower the hardness and springiness were, but the higher the brittleness and the cohesiveness were(p〈.001). Overall, omija and coffee Dasik appeared to have desirable flavor, taste and overall acceptability.

• The Journal of the Convergence on Culture Technology
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• v.4 no.3
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• pp.171-178
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• 2018

Man is confronted with a lot of unknowable phenomena in his life. With the passage of time, man has interpreted the world by the accumulation of experience and development of thought. In the early days of the civilization when all the phenomena was not explained in a scientific way, man was dependent of the psycho-cultural interpretation by the accumulation of experience. Folk-Belief is one of the psycho-cultural interpretation about the nature. If Folk-Belief is paraphrased in a semiotic way, it is as follows : 'the traditional expression which believes that one or several sign and condition show one or several effects.' In this respect, Folk-Belief is the interpretation about the nature, man and society, as it were, the world. Folk-Belief is folkloristic semiotics. This article intends to clarify the process of Folk-Belief formation process. To investigate the Folk-Belief formation process, this article regards Folk-Belief as an interpretant which is the term from the semiotic theory of C. S. Peirce. Peirce explains the incessant semiosis that sign brings forth sign through the trichotomy relation among sign - object - interpretant. Folk-Belief is explained by the general characteristics of interpretant of Peirce when we regard Folk-Belief as an interpretant. By Peirce, Folk-Belief is 'something which believes that human mind represents something about some phenomena' The category of 'some phenomena' is included in a range of semiotics, we can look into Folk-Belief in a semiotic way.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.11
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• pp.1619-1626
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• 2010

This study was conducted to compare eating habits and food preferences of Korean and Japanese female college students in some areas of the two countries. The subjects were 365 Korean students and 313 Japanese students. The survey was done in every May for three years from 2006 to 2008. Eating habits and food preferences were investigated by questionnaire. The results were as follows. There was no significant difference in body weight, but Korean students were taller and they ate out more frequently than Japanese students. Both Korean students and Japanese students liked meat, milk and milk products better than fishes. Also, they liked fruits better than vegetables. Korean students had lower preferences for fish, beans and bean products, vegetables, and seaweed than Japanese students. In conclusion, Korean students seem to be exposed to risk factors to health more than Japanese students, because they had less desirable eating habits and food preferences, and were less active than Japanese students. Therefore Korean students might need to change their eating habits and food preferences into more desirable ones for their good health.

• Proceedings of the Technology Innovation Conference
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• 2004.06a
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• pp.3-26
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• 2004

현재 우리나라는 제조업 중심 사회에서 서비스 중심 사회로 경제구조가 변화해 가고 있다. 이에 따라 기업 성장의 원동력으로서의 기술혁신의 역할을 서비스 산업에도 적용하는 연구가 시작되고 있다. 그간 제조업에서의 기술혁신에 대한 연구는 많이 있었으나, 서비스 산업의 기술혁신에 대해서는 연구가 부족했다. 특히 서비스 산업의 개별 섹터를 심층적으로 분석한 연구도 역시 부족한 상황이다. 본 연구에서는 한국의 이동전화 서비스 산업을 중심으로 서비스 산업에서 나타나는 기술혁신의 동태성을 살펴 보았다. 기존 이동전화 서비스 산업을 다룬 연구에서는 주로 국가별 비교로서 규제나 법개정에 의한 파급효과를 관찰하는 정치적인 목적이 강했으며, 서비스 산업 관점에서 제조업의 제품혁신에 해당하는 신규 서비스 개발, 제조업의 공정혁신에 해당하는 운용기술개선의 변화를 기술혁신의 관점에서는 연구하지 않았다. 본 연구에서는 서비스 혁신을 이동전화 서비스 산업에서의 대규모 표준화된 통신 네트워크에서 고객의 요청에 의해 즉시 생산되는 무형의 산물로서 서비스 사업자의 기술개발에 의해 창출된 것으로 정의하였다. 구체적으로 고객이 제공받는 서비스 그 자체의 변화로서 새로운 기능이 추가되는 경우를 서비스 제품 혁신(Service product innovation), 고객에게 서비스를 제공하는 과정의 변화나 기능을 효율적으로 제공하는 것을 서비스 과정 혁신(Service process innovation)으로 정의하였으며 이의 변화를 통해 이동전화 서비스 산업의 기술혁신패턴 파악 및 서비스의 수명주기에 따른 혁신의 세부 형태를 살펴보고 기술혁신의 동태성을 파악하였다. 연구의 결과, 이동전화 서비스 산업에서는 기존의 제조업에서 나타나는 선 제품혁신, 후 공정혁신의 혁신패턴과는 반대로, 공정혁신이 먼저 발생한 후, 제품혁신이 나타나는 동태성을 보여주었다. 또 서비스의 수명주기에 따라 세부적인 혁신의 형태가 달라지는 모습을 확인 할 수 있었다.a}E$)는 동결건조 0.5%가 control사이에서 0.95로 가장 색차가 크게 나타났으며, 그 다음이 냉동분쇄 0.5% 0.83으로 나타나 송이의 첨가율이 높을수록 색차가 크게 나타나는 것을 알 수 있다. 색차가 가장 낮은 제품은 법동분쇄 0.3%, 동결건조 0.3%로 나타났다. 송이양갱의 색(color), 냄새(flavor), 맛(taste), 외관(appearances), 질감(viscosity), 종합적 평가(overall acceptability) 등의 관능평가를 실시한 결과 중 색에 대한 기호도는 냉동분쇄 0.1% 송이양갱이 가장 높은 것으로 나타났으나, 집단간 유의한 차이는 나타나지 않았고, 냄새는 동결건조 0.1%의 송이양갱이 3.38로 가장 점수가 높았으며, 냉동분쇄 0.3%의 송이양갱이 2.81로 가장 낮은 기호도를 나타내었다. 맛에서는 p<0.01수준에서 집단간 유의한 차이를 나타내었는데, 동결건조 0.1%가 그 중 가장 높은 기호도를 나타내었으며, 그 다음이 동결건조 0.5%였다. 가장 낮은 선호도를 나타낸 것은 열풍건조 0.5%였다. 질감은 P<.05 수준에서 집단간 유의미한 차이를 나타내었으며 동결건조 0.1%가 가장 높은 기호도를 나타내었으며, 동결건조 0.5%함유 송이양갱이 1.21로서, 현저히 낮은 기호도를 나타내었다. 종합적인 평가에서는 동결건조 0.1%함유 송이양갱이 가장 높은 기호도를 나타내었고 열풍건조 0.5% 함유 송이양갱이 가장 낮은 기호도를 나타내었다. 이상의 연구결과에서 각기 다른 전처리를 한 송이의 첨가량에 따른 송이양갱의 이화학적 특성에서는 큰 차이가 없었으나, 동결 건조한 송이를 0.15% 첨가한 송이양갱이 관능적 기호도 특성에서 가장 적당한 것으로 평가되어 실용화에는 동결건조 처리한 송이버섯을 0.1% 첨가하여 송이양갱을 제조하는 것이 가장 좋은 것으로 권장된다.ula showed a good agreement with the experimen

• The Korean Journal of Food And Nutrition
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• v.28 no.6
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• pp.1071-1081
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• 2015

Environment-friendly agricultural products are consumed widely, but little is known about consumers' acceptability. The objectives of this study were to 1) determine consumers' acceptability of cucumber when consumed raw, 2) determine differences in appearance liking between environment-friendly and conventionally grown cucumber samples, and 3) analyze the physicochemical properties of cucumber. White dadagi, gasi, non-pesticide mini cucumber, organic gasi, and organic Joseon cucumber samples were evaluated for consumers' acceptability using a nine-point hedonic scale; White dadagi, organic Joseon, and organic gasi cucumber samples showed the highest acceptability scores. However, there were three consumer segmentations differing their degree of cucumber liking and preference. Consumers liked the appearance of organic gasi best. Consumers' preference of cucumbers did not change upon evaluation of the acceptability of the appearance of whole fruit with and without a label indicating an environment-friendly status. Additionally, the physicochemical properties of the cucumbers-including color (skin and flesh), length, circumference, weight, water activity, brix, and texture (hardness and fracturability)-were measured. All measurements showed significant differences among samples, with the exception of water activity and hardness. White dadagi was 3.8 brix, which was the highest among cucumbers, followed by non-pesticide mini cucumber and organic Joseon. White dadagi, organic Joseon, and organic gasi showed greater fracturability than the other cucumber samples.