• 주택과사람들
• /
• s.221
• /
• pp.82-85
• /
• 2008

부동산뿐만 아니라 인생 전체라는 자산을 어떻게 관리하느냐가 중요하다. 부동산에 사고파는 적당한 시점이 있듯이, 인생에서도 터닝 포인트를 결정하고 철저하게 준비해야 한다. 30여 년간 회사에서 성공가도를 달리다가 제2의 인생을 살고 있는 부부가 있다. 춘천 석사동에 북 & 베이커리 카페를 열고 인생 2막을 누리고 있는 김종헌.이형숙 부부의 따스한 이야기.

• 베이커리
• /
• no.12 s.449
• /
• pp.56-57
• /
• 2005

• 베이커리
• /
• no.4 s.369
• /
• pp.94-97
• /
• 1999

• 베이커리
• /
• no.12 s.377
• /
• pp.150-155
• /
• 1999

• 베이커리
• /
• no.2 s.379
• /
• pp.49-61
• /
• 2000

• 베이커리
• /
• no.8 s.361
• /
• pp.56-59
• /
• 1998

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.35 no.4
• /
• pp.464-469
• /
• 2006

This study was conducted to evaluate a knowledge on food components of muscle and adductor muscle of pearl oyster (Pinctada fucata martensii) as pearl processing byproducts. The concentrations of mercury and chromium as heavy metal were not detected in both pearl oyster muscle and adductor muscle, and those of cadmium and lead were 0.06 ppm and 0.11 ppm in only pearl oyster muscle, respectively. Thus, the heavy metal levels of pearl processing byproducts were below the reported safety limits. The volatile basic nitrogen (VBN) content and pH of pearl oyster muscle were 11.6 mg/100g and 6.31 and those of abductor muscle were 8.6 mg/100 g and 6.33, respectively. It was concluded that pearl oyster muscle and adductor muscle might not invoke health risk in using food resource. The contents of crude protein (16.5%) and total amino acid (15,691 mg/100 g) of adductor muscle were higher than those of muscle (11.2% and 10,131 mg/100 g) and oyster (12.1% and 11,213 mg/100 g) as a control. The contents of calcium and phosphorus were 95.4 mg/100 g and 116.0 mg/100 g in muscle, 75.2 mg/100g and 148.1 mg/100 g in adductor muscle, respectively. The calcium level based on phosphorus was a good ratio for absorbing calcium. The free amino acid contents and taste values were 635.5 mg/100 g and 40.2 in muscle, and 734.9 mg/100 g and 24.1 in adductor muscle, respectively, but that (882.8 mg/100 g and 40.2) of oyster was higher than those of pearl processing byproducts. Based on the results of physicochemical and nutritional properties, pearl oyster muscle and adductor muscle can be utilized as a food resource.

• Culinary science and hospitality research
• /
• v.20 no.3
• /
• pp.125-136
• /
• 2014

The purpose of this study is to provide the bakery franchise chains with practical suggestions through the analysis of the product quality that leads to customer trust and long-term reliance. For this study, I collected corresponding materials and made an inquiry survey with special emphasis on the covariance analysis to produce trustworthy results along with the analysis of factors. For the empirical analysis, among 350 copies of questionnaire distributed in the Seoul metropolitan area, 322 copies with 96% of usable response rate were used for the analyses using SPSS 18.0 and AMOS 18.0. Then, the covariance analysis was carried out for the verification of the hypotheses of the study. A summary of the results are as follows. First, texture, color and decoration, flavor and feel showed a positive effect on customer trust. Second, customer trust had a positive effect on the long-term orientation. Third, texture, color and decoration, flavor and feel showed a positive effect on the long-term orientation.

• 월간 기계설비
• /
• s.322
• /
• pp.92-101
• /
• 2017

지난 4월 14일 그랜드 오픈한 대백아울렛 동대구점은 오픈 당일 8만5천여명의 방문객과 12억원의 매출을 기록, 대구 아울렛 역사를 새로 쓰며 성공적인 신고식을 치렀다. 대구지역 최초의 도심형 아울렛인 대백아울렛은 가장 큰 영업면적(8,332평)과 190여개의 브랜드 입점, 다양한 먹거리와 커피숍, 베이커리 카페, 테라스 등에 많은 공을 들여 쇼핑 고객은 물론 인근 직장인의 휴식처로 자리매김할 전망이다. 또한 기존 아울렛 이미지에서 과감히 탈피하여 고객들의 니즈를 충족시킨 최적의 차별화된 컨텐츠, 화려한 조명과 세련된 인테리어, 고급스러운 환경을 제공해 기대를 모으고 있다. 이와 함께 8만7천세대의 대구 명품 주거단지로 불리우는 수성구를 중심으로 동대구역과 도보 10분 거리의 대로변에 위치해 소비 여력이 충분하다는 전망이다. 본지는 준공 후 원활한 점포 운영 체크에 여념 없는 대백아울렛 동대구점을 찾아가 엠제이건설(주)(대표 김정환) 조경래 상무, 미강기업(주)(대표 이한수) 남길호 이사와 시공 이야기를 들었다.

• Journal of the Institute of Electronics and Information Engineers
• /
• v.54 no.4
• /
• pp.129-134
• /
• 2017

In the present society, our current technology associated with bakery industry has been improved as much as technical development can get abreast of the Western one where the bread has originated and has been awarded and ranked in the highest level of many bakery or pastry competitions. In these trends, many people are running for high value added business such as bakery industry and bakery $caf{\acute{e}}$, etc. with big interest. However, high labor cost of technician and difficulties in human resource management become obstruction factors in the growth of the bakery industries. Therefore, in this paper, the designed system for both dividing and rounding dough quickly and exactly at the same time was studied. The main function of this system is to divide the original dough into 3 tracks and then, to place 4 doughs in the inner track, 12 doughs in the mid track, 20 doughs in the outer track, totally 36 doughs in a routine. It takes much energy because 36 doughs can be completed in a routine. Therefore, this system uses hydraulic pressure and a 0.75Kw induction motor is used for dough rounding. This system can make primarily fermented dough into 36 divided doughs very quickly and exactly on a guide panel at the desired weight by dividing it within 1-9 seconds and by rounding each within 1-9 seconds. This system is very effective in bakery industry to minimize labor cost and it is expected to supply more hygienic products to the customers.