• Culinary science and hospitality research
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• v.6 no.2
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• pp.331-349
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• 2000

Patisseries and bread industries in Korea has been growing by the change of diet pattern of Koreans. Patisseries and bread now occupy 14.1% of the total food industry in Korea. In western countries, patisseries and bread are specialized by their products. In Korea, however, the two have not yetestabished their own business realm. It is, therefore, necessary to have academic definitions upon patisseries and bread since they require different materials and methods to produce. This study is to make the definitions on patisseries and bread to give the industry a clearer recognitn of the two. The study examines the common and distinctive of patisseries and bread in terms of history and cooking method.

• Journal of the Korean Society of Food Culture
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• v.26 no.1
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• pp.63-71
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• 2011

The purpose of this study was to establish different levels of learning satisfaction concerning bakery and confectionery institute students in relation to their educational environment as well as to determine the relationships between variables. A questionnaire was distributed to 260 students enrolled in the bakery and confectionery institute at Gyeongju in the Pohang and Ulsan area, and 242 were used in the final analysis. Collected data were statistically analyzed using SPSS 12.0 Windows. Results of this study can be summarized as follows. The students were mostly satisfied with the learning environment and teaching methods of the institute. A significant difference was observed between male and female students for recognizing teaching methods and major recognition. Furthermore, the educational environment and major recognition of students were positively related with learning satisfaction. Therefore, the staff at the bakery and confectionary institute should provide the proper curriculum and facilities for the students.

• 프린팅코리아
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• v.8 no.5
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• pp.66-69
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• 2009

과거에 인쇄공정에서 큰 의미를 부여하지 않았던 패키지 부문이 빠르게 변화, 발전하고 있다. 이전에는 제품의 보관, 파손 방지 등의 기본적인 기능을 수행하는 것으로 충분했지만 최근 들어 회사 전체의 마케팅 차원에서 함께 논의되는 것이 보편화되고 있는데 따른 것이다. 이는 제과업계, 화장품업계에서는 예술 작품을 패키지인쇄에 적용하는 사례가 늘어나고 있는 것으로 표출되고 있다. 경우에 따라서는 수십 년간 관행적으로 사용해온 패키지에 사용해 오던 종이를 전체적인 제품의 컨셉 및 마케팅방향에 맞춰 파격적으로 바꾸는 경우도 있는 것으로 알려졌다. 이런 현상은 예술작품을 이용한 패키지 디자인이 널리 알려진 예술작품으로 소비자들이 관심을 쉽게 끌 수 있을 뿐 아니라 제품에 대한 호감을 갖도록 하는 이점을 갖고 있기 때문이다. 앞으로도 예술작품을 패키지를 통해 볼 수 있다는 흥미도 있기 때문에 앞으로도 패키지인쇄에 대한 관심과 변화는 지속될 것으로 예상된다. 다양한 모습으로 변화하고 있는 패키지인쇄와 그 방향을 각 업체별로 살펴본다.

• Journal of the Korean Professional Engineers Association
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• v.18 no.4
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• pp.5-11
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• 1985

These preliminary studies have indicated that this approach in the manufacture and rippening of cheese slurry will be of practical application. The slurry thus prepared seems to have great potentiality in being suitable for incorporation into bakery products and the products thus prepared will have better nutritional qualities and flavour Indications have also been observed that a definite improvement in the quality of flavour may be obtained by employing suitable starter cultures as well as slight modification in the process.

• Culinary science and hospitality research
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• v.7 no.3
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• pp.111-127
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• 2001

Mungyung area has contributed to korean industrial development with its abundant natural resources. However, the change of industrial structure caused the decrease of the number of mines in Mungyung and it resulted in the economic depression in that area. Recently. the economic growth of Mungyung is attempted by developing the distribution center of agricultural products and the resort complex using beautiful natural environment such as the film setting of 'Taejo Wang - gun' and hot spring in good quality. In this article I survey the foreigners aware of the principle products of this district and their intention of purchasing the products using local speciality. I also make confectionery experiments on the basis of the survey and develop various confectionery using principle products of Mungyung.

• Culinary science and hospitality research
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• v.7 no.3
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• pp.129-144
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• 2001

Bakery, Pastry Industry Changed to a two poles after I.M.F. Management style could classicfy a bakery, pastry filelds by Franchise, Instore, mass production Bakery etc. Among them, the window bakery system have a problems for operation. That system was confronted by An Emergenuy situation for supply with man power. This positive analysis was under the influence of many factory. for instance : Remuneration, Job satisfaction, employee benefit and service programs, Environment of work room. The purpose of this study for the directions to improve the conditions. In conclusion, Employee and employer have control of internal satisfaction and efficient operating for horizontal.

• Culinary science and hospitality research
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• v.8 no.1
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• pp.107-123
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• 2002

As result of analysis of the importance in this study majority the answerers indicated as recognize it important and indicated that shows difference in average among the groups. In the age there was difference among group by marketing quality and symbolic quality of menu was indicated and in the symbolic quality factor of menu as the younger age indicate much more important. There was no factor indicates do florence in average among groups subject to educational degree however, in the marketing quality and symbolic quality of the menu the higher academic degree regards it higher as indicated. As a result of difference analysis subject to channel of education it indicated as appearance of difference among the groups among factors of internal quality, marketing quality and symbolic quality of the menu. The average among groups subject to number of consecutive years indicated as there is difference by factors of external quality, internal quality, marketing qualify and symbolic quality of the menu and, the service group between 15~20 years as longer servicing period evaluate lower.

• The monthly packaging world
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• s.156
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• pp.161-181
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• 2006

랩포장업계 친환경 종이톱날 랩 포장 개발/아세아제지(주) 골판지 업황개선 수혜 기대/(주)비트로시스 농춤시스템 및 파우치 포장기 시설갖춰/(주)시에이피사 이언스 위생패드 원팩 시스템 도입/다아라 KOREA PACK 2006 사이버전시 열어/제과업계 블루 마케팅 활기/(주)다이소아성산업 일본 1천만 달러 외자 유치/ 하이트맥주(주) 국내 대표맥주로 입지 굳혀/네이처웍스사 생분해성 PLA 제품설명회 개최/대주산업 CLOEREN DIES FEEDBLOCK 세미나 개최/식품업계 김 치,5대 건강식품 선정/롯데칠성음료(주) 델몬트콜드,냉장유통주스 대표상품/제약업체 낱알포자아 의무화 실시/금호페이퍼텍(주) 아세아페이퍼텍으로 상호변경/대한통운(주) 광양항 3단계 1차 컨테이너부두 계약/골판지업계 배추포장화사업 신규 수요 급증/신무림제지(주) 마케팅팀 YES센터 품질교육 실시/(주) Aimex2006 신제품 5개 기종 선보여

• The monthly packaging world
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• s.215
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• pp.44-54
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• 2011

(사)한국패키지디자인협회가 주최하고 지식경제부, 한국디자인진흥원, (사)한국디자인법인단체총연합회 등이 후원하는 대한민국패키지디자인대전이 19회를 맞아 지난 1월 26일 그랜드앰배서더 호텔에서 시상식을 열었다. 제19회 대한민국패키지디자인대전에는 총 183점이 접수, 작품의 질 역시 해마다 높아져 심사 시 우열을 가리기 힘들 정도로 우수한 작품들이 출품되었다는 평가를 받고 있다. 대한민국패키지디자인대전은 일반부문과 학생부문으로 나누어 우수 작품이 선정되고 있으며, 일반 부문은 식음료, 화장품, 제과제빵, 전기전자, 생활용품, 주류, 팬시문구, 스포츠레저, 의료의약품, 화공익, 연구, 실험작품 부문으로 나뉘며 학생부문의 경우 패키지디자인부문, 브랜드아이덴티티(B.I) 부문, 실험작품 부문으로 선정, 시상되고 있다. 제19회 대한민국패키지디자인대전에서는 팩스타 대상인 지식경제부장관상은 수상작이 없으며, 일반 회원 작품 총 76작의 출품작 가운데 38 작품이 팩스타상을 수상했다. 학생부문에서는 총 181점 출품작 중 대상 1점, 금상 3점, 은상 5점, 동상 8점, 특별상 1점이 선정됐으며, 총 85개 작품이 입선했다. 본 고에서는 제19회 대한민국패키지디자인대전 일부 수상작들을 살펴봄으로써 근래 패키지디자인 경향을 알아보도록 한다.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.9 no.6
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• pp.1506-1510
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• 2008

This research aims to analyze a die for confectionery and bakery by applying finite element technique. The design of the die was done by Solidworks and the ANSYS code for 3 dimensional finite elements was applied. A new die was designed by the results of stress, strain, and total deformation. This analytical techniques brings improved productivity and saves time in the design of a die.