• Culinary science and hospitality research
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• v.16 no.5
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• pp.264-276
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• 2010

The purpose of this study is to examine the possible use of functionally elevated Gochujang, a Korean traditional fermented sauce, and the result is as follows. The water content of Gochujang became significantly higher as jujube concentrate was added. The more amount of jujube powder, the less water content of Gochujang. And the water content of jujube concentrate added Gochujang was higher than jujube powder added Gochujang. For the chromaticity, lightness and yellowness were increased while redness and salinity were decreased with more jujube added. The viscosity of jujube concentrate was decreased when its amount was increased, and the viscosity of jujube powder was increased when its amount was increased The results of sensory tests figured out GJC30(30% of jujube concentrate added) and GJP15(15% of jujube powder added) showed the highest preference, so those seem like the best additional level for elevating the sensory value and instrumental quality characteristics of Gochujang. This study showed that the possibility of using functionally fortified Gochujang by adding jujube which is nutritious and rich of health ingredients.

• Culinary science and hospitality research
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• v.22 no.2
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• pp.44-56
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• 2016

This study investigated the quality characteristics of white pan bread with Haenaru rice flour which is regional product of Dangjin. Haenaru rice flour was substituted 10%, 30% and 50% for each bread sample. The overall effects of Haenaru rice flour substitution on pan bread were examined by investigating fermentation rates, pH, volume, specific volume, TPA, crumbScan and colorimeter and using sensory evaluation. A control showed the highest fermentation rate by 60 min, but there was no differences among all samples except HNR50 after 60 min. The higher Haenaru rice flour content, the higher pH value of bread loaf and bread and the lower volume and specific volume of rice breads. According to TPA and crumbscan, high amounts of Haenaru rice flour substitution increased the hardness of bread and decreased fineness and elongation of bread cells. In sensory evaluation, though a control got the best texture, flavor and overall acceptance, HRF30 and HRF10 showed the best preference of appearance and taste respectively, But most of all, there were no significant differences among those samples. Consequently, the results indicate that a substitution of Haenaru rice flour for wheat flour by 30 percent will not show any decisive difference in consumer's acceptance.

• Proceedings of the Korean Society of Community Living Science Conference
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• 2009.09a
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• pp.92-92
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• 2009

농촌진흥청에서는 농촌어메니티 자원의 중요성을 널리 알리고 자원활용의 새로운 방향을 모색하고자 2003년부터 농촌어메니티 환경설계공모전(이하 어메니티공모전)을 개최하고 있으며 2008년까지 6회의 공모전에서 166개의 입상작이 배출되었다. 본 연구는 이와 같은 수상 작품들을 통해 농촌어메니티 콘텐츠를 분석함으로써 보다 효과적이고 실현가능한 농촌어메니티 환경계획의 대안을 제시하고자 한다. 본 연구는 6년간의 공모전 수상작품을 중심으로 농촌공간, 생산물 및 특산물, 프로그램 등의 농촌어메니티 자원을 활용한 콘텐츠를 분석하는 것을 목표로 이루어졌다. 연구 대상으로 제 1회부터 6회까지의 농촌어메니티 환경설계공모전 수상작품 166점 중에서 내용이 간략하게 요약되어 있어 분석에 부적합하다고 판단되는 입선작품을 제외하고 최우수상부터 특선까지 81개 수상작의 내용을 중심으로 이루어졌다. 수상작들은 대부분 한 지역을 대상으로 어메니티자원을 발굴하고 이를 활용한 계획을 수립하고 있었으며, 설계의 배경 및 목적, 지역 주요자원 분석, 기본 구상, 세부계획, 프로그램 계획의 내용 등이 포함되어 있었다. 그 중 작품의 경향을 파악할 수 있는 설계 목적별 작품 분석결과 우선 계획의 공간적 범위에 기존 농촌의 주거지 등 마을을 포함하여 마을계획이나 생활개선의 내용을 담고 있는 작품들이 69점으로 전체 작품 중 85%를 차지하였으며, 마을과 프로그램상으로 연계는 하였으나 물리적 대상이 마을로부터 독립된 공원조성 등의 내용을 담은 작품이 12점(15%)이었다. 어메니티 환경계획의 목적과 목표는 각 작품들이 대부분 하나 이상의 목표를 설정하고 있었으며 주요 목적만을 중심으로 분석하기 위해서 작품 패널 및 설명서의 초반에 명확하게 제시한 설계목적을 분석의 대상으로 살펴본 결과 67.9% 작품이 직접적으로 도시민 휴양 및 농촌관광을 목적으로 하고 있는 것으로 나타났으며 46.9%가 주민의 생활개선, 55.6%가 소득증대, 46.9%가 자연환경보전을 목적으로 설계된 것으로 나타났다. 또한 활용된 주요 어메니티 자원을 분석한 결과 자연경관 26, 농특산물 21, 지명 14, 전통자원 13, 동식물 13점 등으로 나타났다. 본 연구는 실제 농촌다움이 살아있는 농촌마을을 구현하고, 지속적인 농촌어메니티 자원의 활용체계를 수립하는데 이바지 할 수 있을 것이다.

• Industry Promotion Research
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• v.2 no.1
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• pp.77-83
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• 2017

The purpose of this study is to analyze the effect of sustainability of festival in Gangwon province on satisfaction. A total of 243 questionnaires were analyzed for the tourists participating in the Gangwon - do area festival. Using SPSS Statistics 20, we conducted frequency analysis, factor analysis, reliability analysis, correlation analysis, regression analysis, and ANOVA (Variance Analysis of Variance among Respondents). The results of this study are as follows. First, the satisfaction of the local festival persistence in Gangwondo area festival was found to be higher when the service satisfaction, program satisfaction, and red general satisfaction were higher in the regional festival sustainability. And it was analyzed to have a statistically significant effect. Second, there was no statistically significant effect of participating motivation on the program festival. Third, the correlation between the persistence of local festivals and the satisfaction of the local specialties was higher in R = .812, and the t value was 21.569 (p = .000) Respectively. The purpose of this study was to examine the effect of personal factors on regional festival tourists' satisfaction with regional festival sustainability and participatory motivation for service satisfaction, program satisfaction, There is a significance of research.

• Korean Journal of Food Science and Technology
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• v.27 no.2
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• pp.185-192
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• 1995

Microbial and chemical changes of salt-fermented youbsak which is a traditional processed fish product only manufactured in Hampyung bay region were investigated in this study. Total microbial cells of salt-fermented youbsak was gradually increased up to 30 days fermentation and then it was decreased. The pH and total acidities of fermented youbsak were not greatly changed, except for a rapid decrease in pH and acidity after 15 days fermentation. Volatile basic nitrogen and amino-type nitrogen were rapidly increased until 30 days fermentation and then slightly decreased by adding the extracted soup of pig bones. Palmitic acid was the most abundant fatty acid, and the major free amino acids in salt-fermented youbsak were composed of leucine, tyrosine, glutamic acid, valine, isoleucine, alanine and methionine.

• Korean journal of food and cookery science
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• v.27 no.4
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• pp.35-46
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• 2011

We developed hasuo jeungpyun with added polygonum multiflorum Thunb powder to increase the functional value and flavor of traditional jeungpyun. Hasuo jeungpyun containing 0, 2, 4, 6 and 8% polygonum multiflorum Thunb powder was prepared and the moisture contents, pH, color, texture and sensory analysis of the samples were measured. With increasing polygonum multiflorum Thunb powder content, the moisture content of hasuo jeungpyun decreased, and pH increased significantly. Hasuo jeungpyun prepared with 2-4% polygonum multiflorum Thunb powder displayed significantly higher swelling power. As the level of polygonum multiflorum Thunb powder increased, the L-value decreased, whereas the a- and, b-values increased. A textural profile analysis showed that the hardness increased but cohesiveness decreased with increasing polygonum multiflorum Thunb powder content. A sensory evaluation showed the highest value for air cell uniformity, flavor, and overall acceptability of 4% hasuo jeungpyun, which suggests hasuo jeungpyun with improved sensory characteristics. In the analysis of the correlation between sensory characteristics and mechanical properties of hasuo jeungpyun, hardness and brittleness were negatively correlated with after swallow, appearance, flavor, texture, taste, and overall acceptability.

• Korean journal of food and cookery science
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• v.15 no.2
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• pp.158-162
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• 1999

A beverage was manufactured with onion extract for which onions were boiled with water and filtered. The concentration of cyclodextrin was studied to improve its quality in manufacturing the onion beverage and its antioxidative and antifatigue effect was investigated in vitro or in vivo. One percent of cyclodextrin was optimum concentration to prevent precipitation and to remove pungent taste and keep mild taste during storage at room temperature and 40$^{\circ}C$. Water extract of onion, used to manufacture onion beverage shown significant difference in antioxidative effect based on peroxide value and thiocyanate method. For the study of antifatigue, swimming performance of mice which fed with onion beverage and water extracts of onion and garlic for 2 weeks was investigated. The mice fed with onion beverage swam longer than those fed with water extract of onion and garlic.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.1007-1013
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• 2008

This study was conducted to investigate change in the quality of white pan bread as affected by various concentrations of Corni fructus powder. Breads were prepared by addition of 0, 1, 2 and 3% of Corni fructus to wheat flour of basic formulation. The moisture content of white pan bread was approximately $37.5{\sim}41.1%$ and decreased with increasing Corni fructus powder concentration. The pH of white pan bread also decreased with increasing Corni fructus powder concentration. In color values, with increase of Corni fructus powder concentration, L, a value decreased and a value increased in the crumb. The weights of bread cooled for 0, 1 hour and 3 hour after baking decreased with increasing Corni fructus powder concentration. The volume and height of dough increased with increasing Corni fructus powder concentration. However, no significant differences in the specific volume and yield of dough were found. The baking loss rate was higher in the breads with Corni fructus powder than in the control. In the texture characteristics, hardness, gumminess and chewiness of bread significantly decreased with increasing Corni fructus powder concentration and adhesiveness, cohesiveness increased. In the sensory evaluation, when compared to the control, the bread added to 1% of Corni fructus powder was superior texture and taste and flavor, while was similar to color.

• Korean Journal of Environment and Ecology
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• v.24 no.2
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• pp.101-107
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• 2010

This study was carried out to provide basic data for efficient park management by analysing visitors' satisfaction factors and estimated regression model through questionnaire survey method at Taeanhaean National Park in Korea. Performance(satisfaction) variables as 'touting', 'illegal merchant', 'noise', 'indiscreet use' and 'collection of natural plants or animals', and Importance variables as 'littering problem', 'water pollution act', 'careless cooking' and 'exorbitant pay' were relatively high score. It was clarified that the 'souvenir & special product', 'lack of use program' 'lack of public facility', 'lack of information facility', and 'lack of commercial facility' were 'concentrate here' ones by the Importance-Performance analysis. 'Facility management', 'Use management' and 'Resource management' factors were found out by Factor Analysis and the 'Facility management' was the biggest factor accounting for 32.6% of all. In the estimated model by Multiple Regression Analysis, 'lack of employee's guidance or kindness', 'lack of convenience facility', 'noise', 'lack of facilities to stay' and 'charge of user fee, parking fee' were the variables to impact visitors' satisfaction and to need concentrated management. These results were unique characteristics of marine national park and then the different management strategy and policy from mountain national park were necessary.

• Food Science and Preservation
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• v.11 no.2
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• pp.189-194
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• 2004

This experiment was carried out to compare the quality of semi-dried persimmon according to various drying methods and ripeness degree of persimmons. Most of persimmons were dried naturally there were much opportunities of contamination by impurities, microorganism and discoloration. There were need for developing various drying methods and knowing proper mature degree of persimmons in order to enhance the quality of semi-dried persimmons. Drying time of semi-dried persimmons by hot-air, far infrared ray and dehumid drying could be shorten approximately 11∼12 days, comparing with natural drying. And the loss ratio of natural drying and artifical drying were 7.0% and 0.0%. The moisture content of natural drying and dehumid drying were simillar and the hardness were very low in comparing other drying methods. Average pannel scores in semi-dried persimmons after drying showed that dehumid drying and natural drying were excellent in total prefernce ; 3.9 and 3.4, respectively. Unriped persimmons showed lower moisture content, color values and higher hardness than riped and overriped persimmons. The total preference of riped and overriped fruit were superior than unriped fruit.