• The Journal of the Korea Contents Association
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• 제21권10호
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• pp.286-308
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• 2021

For a long time, dramas that everyone has enjoyed at home have become the most popular cultural contents due to the development of digital technology and the influence of Hallyu.(Korean Wave) This study was conducted in-depth interviews and participatory observations on the background, role, identity, and labor experience of TV planning producers who appeared in the drama production process with the implementation of outsourcing production policy in 1991. The number of dramas produced increased sharply in the mid-2000s due to the Korean Wave. Against this backdrop, the planning producer has expanded their scope in the drama production process and emerged as a new drama producer. The planning producer plays a role in creating an environment in which writers and directors can be selected with the identity of "not a creator but a producer of dramas" and lead drama planning. OTT and watching TV on the Internet have made it possible to watch dramas without TV. As this phenomenon accelerates and becomes commonplace, fewer consumers adhere to the traditional way of watching dramas using TV, and consumers' emotional tastes become more demanding. In this environment, TV planning producers are leading the production of dramas, exerting as much influence as writers and directors. They are also building new power relationships among drama producers by securing planning and financial power.

• The Journal of the Korea Contents Association
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• 제21권10호
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• pp.240-263
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• 2021

A study on the public design rules of the government and each local government showed that the historical and cultural street landscape was included in the public design field, but it did not provide a clear evaluation index for the historical and cultural street public design. Against this background, this study intends to provide basic data for the improvement and improvement of the public design of the historical and cultural street in the future by producing an evaluation index for the public design of the historical and cultural street landscape. First, in this study, 6 evaluation indicators and 19 detailed items were derived by conducting expert Delphi survey twice on the basis of previous studies. Second, exploratory factor analysis and AHP analysis were conducted through a survey to verify the validity of the evaluation index and the priority of the index items, and as a result of the analysis, the Cronbach'α coefficient and the consistency ratio were verified. Among the evaluation indicators objectively derived through the above method, the priority was 'historical and culture-related> public-related> safety-related> accessibility-related> lasting-related> related to aesthetic harmony. The results of this study are meaningful in that they can provide basic data for the improvement and improvement of public design of historical and cultural streets in the future.

• Food Science and Industry
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• 제49권2호
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• pp.25-33
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• 2016

우리나라의 발효식품 산업의 규모는 2010년 약 4조 원으로 식품 산업 전체의 4.0%정도이며, 이 중 전통 발효식품이 50.0% 수준으로 전체 식품 산업 대비 비중은 2.0%에 불과하지만, 발효제품의 세계 시장 규모는 2000년 152억 달러, 2010년 730억 달러로 급속한 성장으로 확대되고 있다. 국내 소금시장의 규모는 2010년 기준 1,300억 원이며, 전 세계적으로 나트륨 대체 염미제의 시장수요는 절실히 필요한 실정으로, 최근 2,000억 원대 규모를 유지하고 있는 간장 시장에서 염도를 낮춘 '저염 간장'매출 성장세를 보이고 있어 소금을 줄이는 식생활 개선에 대한 교육 홍보와 더불어 '나트륨 저감화 식품 개발의 필요성'이 국민건강증진, 경제성 측면에서 날로 커지고 있다. 또한, 2007년부터 웰빙 열풍으로 자연조미료 제품의 비중이 크게 늘어나는 추세이며, 100% 천연재료로 사용하여 소비자용 제품 출시 등 다양한 변화를 가져온 결과, 자연조미료 시장은 2008년 151억 3,200만 원의 매출규모에서 215억 2,600만원으로 무려 42.3%를 차지했으며, 저염을 위하여 활용하는 저염 소금도 연령대가 높아질수록 선호도가 높아지는 있다는 보고가 있다. 식품의약안전처의 '나트륨 저감화 사업'은 2012년부터 연차별로 가공식품의 나트륨 저감화 가이드라인을 개발하여 가공식품 생산업체들의 참여를 유도하며, 다양한 홍보를 펼쳐 2014년 6월 기준으로 165개 제품의 나트륨이 저감화 되었으며, 2015년에는 95종의 면류제품의 나트륨 함량이 약 20% 이상 저감되는 실적을 보여주었다. 여러 지역자체 단체들은 지역의 특성을 최대한 살려 다양한 발효산업 육성을 진행하고 있음에 영남권의 장류 업체를 대상으로 나트륨 섭취량을 줄일 수 있도록 '경북 발효식품 수출농업기술지원단'은 식품의약품안전처와 연계하여 지속적으로 가공식품 중 나트륨 저감화에 노력을 할 것이며 이에 대기업과 함께 중소기업들의 참여도를 높이기 위해 현장 컨설팅을 지역적으로 실시할 계획으로 각 지역별 업체들의 참여도를 높일 계획이다. 이를 통해 전통 발효식품이 기능성을 유지하면서 나트륨 함량을 줄인 건강식품으로 우리나라 식품산업 발전에 기여하고자 노력할 것이다. 향후 발효산업 중 한류의 매운맛, 김치 등을 시작으로 고성장이 기대되는 세계화 전략 품목이며 지역 농산물을 활용한 발효식품 세계화를 위하여 나트륨 저감화는 반드시 선행되어야 할 것으로 생각된다.

• Food Engineering Progress
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• 제22권4호
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• pp.344-352
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• 2018

The effects of chemical compositions (protein, lipid, and dietary fiber) on the physical properties of dried biji powders were investigated. The raw biji was freeze-dried (control) and hot-air dried (untreated). The untreated biji was further defatted and deproteinated. The prepared biji powders were analyzed for the proximate composition, total dietary fiber (TDF), water absorption index (WAI), water solubility index (WSI), swelling power, solubility (including the quantification of soluble carbohydrate and protein fractions), and final viscosity (using a rapid visco analyzer). Control and untreated biji powders exhibited the similar chemical compositions. The defatted biji possessed higher TDF, although its protein content did not significantly differ for control and untreated ones. The deproteinated biji consisted mainly of TDF. WAI and swelling power increased in the order: deproteinated > defatted > control > untreated biji powders. WSI and solubility increased in the order: control > untreated > defatted > deproteinated biji powders. The similar patterns were observed for soluble carbohydrate and protein fractions. The deproteinated biji revealed the highest viscosity over applied temperatures, while the untreated one was lowest. Overall results suggested that the physical properties of the dried biji powder were reduced by protein and fat, but enhanced by dietary fiber.

• Journal of Mushroom
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• 제18권4호
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• pp.403-409
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• 2020

This study was carried out to investigate the changes in the biological activity and nutritional content of Flammulina velutipes, Grifola frondosa, and Sparassis crispa extracts after roasting treatment. Regarding biological activities, the DPPH radical scavenging activity was the highest in the extracts of air-dried G. frondosa, while the nitrite scavenging activity was significantly higher in the extracts of roasted S. crispa (p<0.05). The total polyphenol contents of F. velutipes and S. crispa were significantly increased by the roasting treatment compared with those in fresh samples (p<0.05). Regarding the amino acid composition of edible mushrooms, the content of sweet-taste amino acids, including serine (Ser) and alanine (Ala), increased in G. frondosa after roasting, whereas bitter amino acids, including decreased in roasted versus samples. Moreover, the contents of essential amino acids such as leucine (Leu), isoleucine (Ile), methionine (Met), valine (Val), and histidine (His) in F. velutipes and S. crispa were increased due to the roasting treatment (versus fresh samples). Thus, it was confirmed that the r method is effective in improving the nutritional content of edible mushrooms.

• Journal of the Korea Convergence Society
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• 제12권8호
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• pp.295-300
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• 2021

Due to the modern appearance management craze to deliver a positive image to others, beauty has been subdivided and diversified based on science and technology, and has established itself as a professional technical profession. As the national technical qualification for makeup cosmetologists is separated from cosmetologists (integrated), it is necessary to analyze the correlation with the job attitude of make-up cosmetologists at industrial sites along with verification of the effectiveness of the practical test task. Therefore, in this study, the first task, wedding (romantic), wedding (classic), hanbok, natural makeup, etc., to investigate the job efficacy and job satisfaction perceived by makeup beauticians due to beauty makeup procedures, such as wedding (romantic), wedding (classic), and after establishing a hypothesis. As a result of the study, it was found that wedding classic makeup and wedding romantic makeup treatment induce job efficacy and job satisfaction, respectively, in makeup artists. This suggests that high saturation and intense color expression have a positive effect on job attitude due to the nature of makeup work. Therefore, based on the results of this study, it is judged that future efforts are needed to update the practical makeup tasks that have doubled the effectiveness and to improve the job attitude of makeup beauticians.

• Korean Journal of Food Science and Technology
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• 제54권2호
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• pp.115-125
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• 2022

Flavonoids are bioactive plant metabolites that have a range of beneficial effects on human health. Quercetin 4'-glycoside (Q4'G), quercetin 3,4'-diglycoside (Q3,4'G), and quercetin aglycone (QA) are the main flavonoids found in onions. QA, in particular, is likely to have a greater biological effect than glycosides. To develop an onion extract with high quercetin content, the optimal extraction conditions for red onion powder containing the outer layer of the onion were determined. The effects of acid treatment on the concentration of quercetin glycosides and QA were evaluated. The flavonoids of red onion powder were optimally extracted under 60-70% ethanol at 70℃ for 2 h. The deglycosylation of Q3,4'G and an increase in Q4'G content occurred within 6 h of 0.2% acetic acid treatment. The QA content and deglycosylation of Q4'G eventually peaked at 24 h. In addition, QA content and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity were highly correlated, with a correlation coefficient of 0.90.

• Smart Media Journal
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• 제11권8호
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• pp.47-54
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• 2022

It is necessary to discover Korea's diverse traditional culture and publicize it to the world to continue the Korean Wave and develop it in a more positive direction. The present study proposes methods for publicizing little-known 'traditional Korean ceramic tableware' by focusing on Hansik, which is the most frequently published in the British Oxford Dictionary among Korean traditional cultures and can best represent Korean food. To this end, the present study measured cultural recipients' emotions regarding traditional Korean ceramic tableware to derive the 'representative emotions felt regarding traditional Korean ceramic tableware' as a method to reflect it in the design. First, the Delphi Technique was carried out based on 182 emotional vocabulary items collected from existing studies to create 33 groups of emotional vocabularies with similar concepts. In addition, among the emotional vocabularies included in each of the 33 groups, those of overlapping concepts were regrouped based on the characteristics of traditional Korean ceramic tableware, and the most appropriate emotional vocabularies were extracted and reduced to 75. A survey was carried out with 135 cultural recipients experienced with traditional Korean ceramic tableware to derive 32 representative emotions felt regarding traditional Korean ceramic tableware. Finally, from the results of a factor analysis of 32 representative emotions, this study classified vocabulary into six emotion categories including 'aesthetic, pleasure, freshness, ownership, satisfaction, and comfort'. The six emotion categories and 32 representative emotions derived from this study's results can be utilized to measure emotional levels felt by cultural recipients while using traditional Korean ceramic tableware.

• Journal of Industrial Convergence
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• 제20권9호
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• pp.39-45
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• 2022

The new word for person designation is frequently used and spread in daily life. It reflects the new lifestyle or cultural phenomenon of the society. This study compared and analyzed the social and cultural phenomena based on the new words for person designation that emerged in Korea and China in 2017 and 2018. This study divided the words into three areas: personal life, family life, and work life and adopted qualitative analysis and control analysis. In Korea, various lifestyles pursuing happiness have emerged, and lots of consumers have sought reasonable and economical consumption. On the other hand, intemperate shopping has become an issue in China. Many korean single-person households were unmarried. Many chinese single-person households have been divorced. In China, Divorce due to urbanizationn increased rapidly. In Korea, many couples divorced after their children's independence. Young Koreans often relied on their parents even after marriage. Korean elders tended to be poor and marginalized. There was an early study abroad craze in China. Young people in Korea and China suffered from unemployment. After employment, they prepared to change jobs or retire. In future studies, studying Korean class plans on the new words for person designation, after reinforcing the latest word data, will help Chinese learners to understand Korean society and culture.

• The Korean Journal of Food And Nutrition
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• 제14권6호
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• pp.573-578
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• 2001

Cholesterol oxidation products(COPs) such as 7-ketocholesterol, 7 ${\alpha}$, 7 ${\beta}$-hydroxycholesterol and 25-hydroxycholesterol were analyzed for ensuring the safety of squid during its drying and cooking. In addition. changes of malonaldehyde in squid during its drying and cooking were also investigated. Cholesterol was detected 636.4m9/1009 in fresh sample, which was decreased during its drying and cholesterol contents in dried sample were 468.9mg/100g, 486.8mg/100g, respectively, while COPs contents of sun and hot air dried samples increased about 6.2 times more than those contents of fresh sample. Regardless of cooking methods, the contents of COPs in dried products increased after cooking. Especially, those contents were determined 127.3 mg/g in sun dried samples were cooked by microwave oven. The malonaldehyde contents of dried products increased after cooking, its contents in cooked samples by an microwave oven after sun dried were about 4.3 times more than in control products. In general, a small quantity of COPs were formed in dried samples which were cooked by a steam.