• Proceedings of the Korean Society of Computer Information Conference
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• 2015.07a
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• pp.151-154
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• 2015

본 논문에서는 스마트 기기를 이용하는 아이 엄마를 타겟층으로 정하고 분석하여 육아를 할 때 다양한 정보를 필요로 하는 초보엄마들을 위해서 실생활에서 사용할 수 있는 육아용 모바일 앱을 기획, 설계, 구현하였다. 초보엄마들을 위해 필요한 정보를 제공하며 아이의 이유식 정보를 등록할 수 있는 캘린더 기능과 아이에게 필요한 이유식 레시피를 제공할 뿐만 아니라, 가까운 병원과 편의시설의 위치서비스와 함께 병원의 정보까지 제공하였다. 또한 우리아이 발달사항을 그래프로 보여주면서 아이의 성장발달을 한 눈에 알아 볼 수 있게 하였다. 그리고 음악을 통해 육아로 지친 초보엄마들을 위해서 마음에 정서적 안정감과 편안함을 심어준다. 초보엄마들이 필요로 하는 기능들을 모아 편리성과 가용성을 극대화 하여 구현하였다.

• Korean journal of food and cookery science
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• v.24 no.5
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• pp.580-592
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• 2008

The principal objective of this study was to develop a standardized recipe for the large-scale production of Bibimbab, bean sprout bab, and fried rice. The recipe was standardized as follows. We collected and recorded the quantities of ingredients and production procedures currently used by cooks in the contracted foodservice management company and in hotel-based Korean restaurants. According to the food preferences of Koreans, we selected 3 rices; Bibimbab, bean sprout bab, and fried rice. We then developed a revised recipe and evaluation form. Our sensory evaluation was conducted by 30 taste panels using a JAR(just- about-right) scale. We developed a standardized recipe for 3 rices. Yield, portion size, temperature, preparation time, equipment, cost, ingredients, weight of ingredients, method, and critical point were recorded in the developed recipe. We utilized the factor method and the percentage method for recipe adjustments, and we devised a direct measurement table for Bibimbab, bean sprout bab, and fried rice.

• Proceedings of the Korea Information Processing Society Conference
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• 2021.11a
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• pp.1128-1131
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• 2021

COVID-19로 인한 홈 쿠킹 시장 수요 증가로 사람들은 더 편리한 요리 보조 시스템을 필요로 하고 있다. 기존 요리 시스템은 휴대폰, 책을 통해 레시피를 일방적으로 제공하기 때문에 사용자가 요리과정을 중단하고 반복적으로 열람해야 한다는 한계점을 가진다. '대화형 스마트 쿠킹 서비스' 시스템은 요리 과정 전반에서 필요한 내용을 사용자와 상호작용하며 적절하게 인지하고 알려주는 인공지능 시스템이다. Google의 MediaPipe를 사용해 사용자의 관절을 인식하고 모델을 학습시켜 사용자의 요리 동작을 인식하도록 설계했으며, dialogflow를 이용한 챗봇 기능을 통해 필요한 재료, 다음 단계 등의 내용을 실시간으로 제시한다. 또한 실시간 행동 인식으로 요리과정 중 화재, 베임 사고 등의 위험 상황을 감지하여 사용자에게 정보를 전달해줌으로써 사고를 예방한다. 음성인식을 통해 시스템과 사용자 간의 쌍방향적 소통을 가능하게 했고, 음성으로 화면을 제어함으로써 요리과정에서의 불필요한 디스플레이 터치를 방지해 위생적인 요리 환경을 제공한다.

• Journal of Digital Convergence
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• v.12 no.1
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• pp.511-518
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• 2014

The purpose of this study is to produce and distribute a smart device based educational application for culinary practice. This study was performed from Jul. 1 to Dec. 30, 2012. The design of the application is composed of the theoretical contents, making methods, practice video and evaluation questions of Western cuisine among the contents of the culinary practice education. In addition, the notice and Q&A were added for the interaction between teachers and learners. For this study, 31 main dishes' pictures, 155 pictures for making processes by menu, 31 recipes, 31 cooking tips, 372 evaluation questions and 31 cooking videos about 31 menus were produced. The contents produced as above were directly inserted at 'http://kongju-fn.dslink.co.kr/super/index.html' to produce the application. This application can be found through searching with the word of 'yoribaksa'. This study can be considered to be significant in that this application was produced in the situation of the absence of any other previous applications for culinary practice education.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.7
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• pp.1148-1156
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• 2013

Studies have shown that the preference and average consumption of kimchi among youths have been decreasing partly due to the westernization of the diet. In this study, we examined kimchi consumption status and the annual utilization of 29 kimchi menus registered in the National Education Information System (NEIS) among the students, and then developed seven kimchi menus based on the preference tests and plate waste analysis. Our findings showed that average kimchi consumption by second and fifth graders during lunch time was 19.3% and 17.3%, respectively, of the recommendation (40 g per meal) in the 2010 KDRI. Incidentally, more than 75% of elementary school dieticians answered that ten kimchi menus (31%) registered in the NEIS were never chosen by them in the previous year. The least adopted types of kimchi menu included cooked rice, porridge, stew, pancake, deep-fry and grill. The newly developed kimchi menus included kimchi sauce tofu deopbap, kimchi bacon rice ball, kimchi chicken potato stew, kimchi vegetable fried noodles, kimchi meatballs, kimchi cheese croquette and kimchi potato salad. All these kimchi food items contained 10~20 g of kimchi per serving, and the standardized recipes and nutrient analysis were provided. Kimchi cheese croquette was most liked by fourth graders followed by kimchi sauce tofu deopbap, kimchi meatball and kimchi chicken potato stew in that order. These four menus were again evaluated among second and fifth graders. The kimchi meatballs were most preferred among these groups of students with no leftover but kimchi sauce tofu deopbap was least favorable, producing 17.1% of plate waste. Finally, kimchi cheese croquette and kimchi potato salad were given the highest and lowest scores, respectively, by 87 school dieticians. The findings of this study suggest that efforts on the development of kimchi menu for school food services may help to promote a preference and consumption of kimchi among elementary school students.

• Food Science of Animal Resources
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• v.31 no.2
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• pp.304-310
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• 2011

In this study, new dduk-galbi was developed by adding ripened Korean cabbage kimchi made with solar salt. Dduck-galbi was selected by pre-estimation for main dish to add the ripened Korean cabbage kimchi. To solve the bad smell of ripened Korean cabbage kimchi and enhance the function of the food, herb was added. The preference of the herb to kimchi was determined by sensory evaluation. The preference was in the order of rosemary > lemon balm > thyme. Sensory evaluation was adopted to determine optimal contents of ripened Korean cabage kimchi. The result showed that 10 % was best for beef dduck-galbi and 20 % for pork dduck-galbi.

• Food Science and Preservation
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• v.19 no.2
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• pp.209-215
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• 2012

A new recipe for $mandu$ was developed by adding ripened Korean cabbage $kimchi$. To counter the bad smell of ripened $kimchi$ and to enhance the function of the food, rosemary was added to it. The preference for the herb over $kimchi$ was determined via a sensory evaluation. The preference was in the following order from highest to lowest: rosemary, lemon balm, and thyme. Ripened Korean cabbage $kimchi$ was added to beef or pork stuffing for $mandu$. Sensory evaluation was used to determine the optimal contents of ripened Korean cabbage $kimchi$. The result showed that 75% of the $kimchi$ content was best for beef $mandu$ and 100% for pork $mandu$.

• Food Science and Preservation
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• v.17 no.6
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• pp.800-806
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• 2010

The aim of this research is to develop recipe of kimchi beverage made of sun-dried salt. A distinction between this recipe with existing ones is the Korean traditional ingredient, sun-dried salt. The variety and amount of recruitment on the beverage was established after its characteristics were investigated by sensory tests. Preference of sweetening agent for the beverage was oligosaccharide > honey > sugar powder > sugar > aspartame > pear juice. While sensory evaluation was conducted on color, flavor and overall acceptance, the overall acceptance scores are as following; 6.24 for watery radish kimchi, 6.00 for white kimchi and 5.76 for Korean cabbage kimchi. Among other beverages, watery radish kimchi beverage was preferred. Amount of kimchi for the beverage was most suitable at 10 % of the contents. It was the same with all the other beverages. When the products were stored in normal temperature, the evaluation scores dropped for all sensory items as time passed.

• Culinary science and hospitality research
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• v.19 no.5
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• pp.249-263
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• 2013

This study was performed to analyze the perception, preference and intake frequency of Jangachi(Korean Pickle) in order to develop low salt healthy Jangachi(Korean pickle). The findings are summarized as follows: The reason for eating Jangachi was 'Stimulation of appetite(47.8%).' The problem of commercial Jangachi was 'having high Na and sodium contents(59.1%).' The most influential improvement points for development of low-sodium Jangachi was 'Sanitarily distributed,' followed by 'not too salty,' 'low price,' and 'safe to store.' The important items of manufacture factor for making low-sodium Jangachi were safety(4.36 points), sanity, safekeeping and storage, and quality of ingredients. The important items of quality factor were taste(4.30 points), salinity, nutrition and temperature. The most preferred and frequently intake Jangachi was 'garlic Jangachi', followed by 'perillar leaf Jangachi', 'dried radish Jangachi', 'onion Jangachi', 'pepper Jangachi', 'garlic stem Jangachi', 'cucumber Jangachi', 'radish Jangachi', and 'soy leaf Jangachi'.

• Journal of Mushroom
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• v.17 no.4
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• pp.255-260
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• 2019

The purpose of this study was to identify sector-wise issues that need to be improved for the overall development of the mushroom industry and to prioritize these tasks based on an analysis of the current state of this industry in Korea. To this end, we classified the domestic mushroom industry into four sectors: production, processing, marketing, and export and distribution, and identified major tasks for the improvement of each of these sectors. A total of eleven issues that could be improved were selected, including three each in the production, marketing, and export and distribution sectors, and two in the processing sector. An analytical hierarchy process (AHP) was utilized to identify the issues in each sector that would need to be handled on a priority basis. A questionnaire-based survey was also conducted to gain relevant insights and suggestions from 32 experts in this industry. The present study is significant because it highlights sector-wise priority areas that could be supported by policies and legal measures for the overall development of the mushroom industry.