• Journal of the Korean Society of Food Culture
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• v.25 no.6
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• pp.801-809
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• 2010

This study investigated the quality characteristics of Sulgidduk with different levels (0, 4, 8, 12, 16%) of added yam powder by measuring water content, color value, texture, and sensory quality. The water content of Sulgidduk decreased significantly (p<0.05) by increasing the amount of yam powder. The Hunter's L value of Sulgidduk decreased, and the a and b values increased significantly. Mechanical texture parameters, such as hardness, cohesiveness, gumminess, adhesiveness, and chewiness decreased significantly (p<0.05) as the amount of added yam powder increased. The springiness of the 0, 4, 8 and 12% yam Sulgidduk was not different significantly, but springiness decreased significantly in the 16% yam Sulgidduk. Hardness increased significantly during storage, whereas cohesiveness, gumminess, and adhesiveness decreased. Springiness of the control sample increased significantly, but the Sulgidduk with added yam powder had the highest springiness levels during the first and second days. Chewiness was highest during the first day in all Sulgidduk preparations. The 12% yam Sulgidduk was the best in color, flavor, taste, moistness, chewiness, and overall acceptability from the sensory evaluation. These results indicate that Sulgidduk with 12% added yam powder had the best quality in sensory and texture analyses.

• Journal of the Korean Society of Food Culture
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• v.22 no.6
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• pp.775-782
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• 2007

Dietary behavior of the elerly over 65 and local products in Yeongi Chungnam were studied during busy farming season and meal menu was developed based upon the information surveyed. In allowance, 45% of them lived with less then one hundred thousand won but 95% had their own residence(P<0.001). The dental health conditions of the male and female elderly did not show significant differences but had tendencies of bad conditions with 68% and 80%, respectively. Percentage of using denture at least one side was only 48%(P<0.05). Meal preparation was mostly done by 75% of the female elderly and only 64% of the elderly in the area took meals regularly. Recommended intakes(RIs) of calorie, protein, dietary fiber, calcium for the elderly were significantly very low(P<0.001), but those of sodium were high(P<0.05). Meal menu was developed for the meal service introduction in the pavilion of the elderly with considerations of the food habits, nutritional status, and local products studied.

• Journal of Forest and Environmental Science
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• v.20 no.1
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• pp.28-39
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• 2004

This study was carried out to find new perspective of forest recreation program in Gangwon-do. Gangwon-do has now 19 forest recreation sites (national forest 11, public forest 4, private forest 4) where forest interpretation, mountain bike, mountain marathon, mountain ski, forest music concert, various forest class are held. In order to develop the new programs for forest recreation program in Gangwon-do, this study considered culture program, welfare program and education program. For culture program, the experience program in traditional house, the experience in the back region and the experience in special product of mountain village were suggested. For welfare programs, the welfare programs for the old and the handicapped were shown. For education program, forest global village program and personality program were devised. According to introduction of 5 day-work per week, the population for recreation are expected to strongly increase, so Gangwon-do representing the image of tour province should improve continuous concern and various developing programs for forest recreation.

• Korean Business Review
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• v.23 no.1
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• pp.129-146
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• 2010

This study will analyze the economic impact on villages adjacent to recreational areas in natural forests with the goal of creating a forest development plan. The area of study has been limited to the National Natural Recreation Forest and the twelve adjacent villages around the area. The collected data used a SPSS. 12.0 frequency and cross, t-test and ANOVA analysis was performed. To questions regarding increase in income and employment due to recreational areas in natural forests, there were some in all three areas that responded that it did not contribute to increases in income or employment. In all areas, there were respondents who think that these recreational areas do not help increase awareness of their nearby towns. Facilities, in order from most used to least used were tourist sites, lodgings and then food and meals. The level of satisfaction of customers in all areas was low with reasons being low quality of goods, not knowing the village(s) well, a lack of specialty items, and poor roads. In conclusion, this study presents a development plan based on the derived research results.

• Archives of design research
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• v.18 no.4 s.62
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• pp.5-14
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• 2005

Local self-governing bodies have created community identity to activate local communities. community identity is one of the very effective ways to establish a different image from other self-governing bodies and to raise locals' love of hometown and sense of belonging. In addition to community identity., there are several things to form identity such as symbols (like flowers, birds, and animals) of local self-governing bodies or characters visualizing figures, tradition, and specialties of the region. Recently local governments have introduced various programs such as brand planning like city brand, and local events. This study analyses the basic elements, like symbol mark, logotype, and color, among visual elements of the current local self-governing bodies community identity. and conducts a comparative analysis of the visual elements of symbols and characters. The results show that those community identities and other design elements lack differentiation and consistency among visual elements. To create differentiated image of local self-governing bodies, it needs to develop unique and various themes of the region and to generate synergy effect through consistency and interactions among various visual effects based on community identity.

• Journal of the Korean association of regional geographers
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• v.14 no.6
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• pp.767-780
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• 2008

In this study, the structure and management of social group with each town, leadership with self-action and network with external organizations will be the main topic. Especially, the condition which make a communication with external organizations for localization is examined as an example of Mori village. As rice productivity has more serious problems than 1990s, many farming systems changed from rice productions to different kinds, like grapes. Particularly, this market and field started with the exchange system between local farms and cities because of the complex structure of grape circulation and increasing import for extra income. Extra income of farming is started to increase because of exchange program between local towns and cities. But, those works are concentrated on one or two leaders. It could be a burden for them. So. we need to change this into new system which the work is not concentrated to few leaders but distribute to everyone.

• The Journal of the Korea Contents Association
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• v.8 no.3
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• pp.32-40
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• 2008

After Freer trade, it is increasing to import crops, aquatic products, and livestock which are produce in a foreign land. But it is affect negatively to trust relationships and markets of Jeju's goods because of breaking it out that foreign productions exchange domestic. We need to traceability system. Therefore, this paper designed and implemented the traceability system of black pigs using RFID. To enhance more the Jeju's fresh image, this proposed system is designed to manage all process which are breeding, butchery, industrial processes, and traceability of black pigs, a local speciality, using RFID tags. also the user can provide the traceability system which is using webs anywhen and anywhere. The results is to provide farm's income rise and to make for steady supply and guarantee the quality of Jeju's goods with FCS, FCG, HACCP quotation.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.137.2-138
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• 2003

농산물의 효율적인 가공.저장은 농산물의 안정된 공급과 물가안정에 크게 기여하며, 부가가치 향상과 식품관련산업의 국제경쟁력 강화에도 필수적인 요건이라 할 수 있다. 호박은 전국 각지의 유휴지에서 별다른 시비나 농약의 사용없이 재배가능한 농산물로 vitamin C 및 vitamin A의 전구체인 carotene과 무기질, 식이섬유, 전분, 자당, 포도당 등이 풍부하다. 호박은 이뇨작용과 산후부종에 효과가 인정되어 널리 이용되고 있으며, 당뇨병, 야맹증, 각막건조증 등에도 효과가 있다. 국민의 생활수준이 향상되고 사회구조가 변화함에 따라 식품소비의 양상도 크게 변화하여 편의식과 건강 지향적인 가공식품의 수요가 급격히 증가하고 있으며, 이에 부응하여 건강식품에 관한 다각적인 연구가 많이 행해지고 있으나 미비한 실정이다. 호박은 특히 수분함량이 많고 조직의 연화현상 등으로 저장성이 낮아서 경제성이 떨어지므로 호박을 이용한 다양한 가공제품의 개발이 요구된다. 호박의 이용성을 검토하고, 나아가 호박의 부가가치 향상 및 경쟁력을 가진 지역특산물화를 위하여 기능성을 갖춘 건강음료개발을 시도하였으며, 이러한 음료의 유통중 품질변화를 모니터링하였다. 호박음료의 유통중 품질변화는 저장온도(20, 30, 40, 50, 6$0^{\circ}C$) 및 저장기간(0, 2, 4, 6, 8 week)에 따른 중심합성실험계획으로 실험을 행하여, 저장에 따른 당, 산, pH, 갈색도 및 관능적 특성에 대하여 반응표면분석을 하였다. 당도, 산도, pH 및 갈색도의 경우 저장시간에 영향을 많이 받는 것으로 나타났으며, 관능적 특성 중 전반적인 기호도에 있어서는 저장온도 및 저장시간에 영향을 많이 받는 것으로 나타났다. 당도, 산도, pH의 경우 저장온도 및 저장기간에 따라 큰 차이를 보이지 않았다. 갈색도의 경우 저장온도 51.1$0^{\circ}C$ 및 저장기간 7.33 week일 때 최대의 갈색도로 나타났다. 전반적인 기호도 있어서는 저장온도 32.52$^{\circ}C$ 및 저장기간 0.30 week일 때 우수한 것으로 나타났다.

• Culinary science and hospitality research
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• v.22 no.2
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• pp.189-205
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• 2016

The purpose of this study is to examine the effect of experiential elements on visitors' satisfactions, brand attitude, and revisit intention and to suggest the marketing strategy for differentiated festival experiences by validating the mediating effect of brand attitude and visitors' satisfaction among constructs. Collected data were analyzed by using SPSS 22.0 and AMOS 22.0. The results from the data analysis are as follows. First, among experiential elements, the effect of three elements (feel, think, and act) on visitors' satisfaction was significant. Second, feel showed significant effect on brand attitude. Third, think and act showed significant effect on revisit intention. Fourth, visitors' satisfaction showed significant effect on brand attitude. Fifth, visitors' satisfaction and brand attitude showed direct effect on revisit intention and also indicated the mediating effect between experiential elements and revisit intention.

• Culinary science and hospitality research
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• v.22 no.2
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• pp.176-188
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• 2016

The main purposes of this study is to examine a local restaurants menus' importance and satisfaction of the servicescape. Survey was collected by December 1 through December 31 2015, in the region Kijang County. the data from this survey were analyzed by using various statistical techniques including frequency tables, factor analysis, reliability test, and IPA. Results of IPA analysis showed that menu consisted of local products is the highest average value, and it means the local food restaurants need to use the nostalgic marketing techniques. In addition, menus are currently for sale in order to attract continuing foreign tourists as perceived by Busan residents Kijang. Therefore, the local food restaurants need to revive the traditional flavors and recipes coming down area from ancient times. Based on these results, this study will contribute to provide fundamental information for developing marketing strategies especially local food restaurants.