• Korean journal of food and cookery science
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• v.12 no.3
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• pp.361-366
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• 1996

Acceptable fish noodles of better nutritional and sensory values than conventional noodle made only wheat flour were prepared by mixing wheat flour and ground tile fish (Branchioste gus japonicus). In oder to mask a distinctive fish odor, various herbs and spices, such as ginger (Zingiber officinale), curry (Chalcas koenigii), nutmeg (Myristica Pagrans), garlic (Ailium sativum), black pepper (Piper nigrum), lemon (Cirtus limon) or sodachi (Citrus sudachi) were added to the basic tile fish noodle. Also, for the purpose of enhancing eating qual ify and nutritional value of basic noodle were combined some agricultural or fishery products of Cheju island, citrus fruits; danyooja (Citrus danyooga), hagul (C. natfudaidai), medical plants; angelica utilis (Angelica keiskei), ginseng (Panax ginseng), cactus (Opuntia dillenii), vegetable; carrot (Daucus carota), dropwort (Oenanthe jnvanica), seaweeds; fusiforme (Hizkia fusiforme), gulfweed (Sargaceae hlvelium). The optimal mixing ratio for preparing the basic tile fish noodle amounted to ground tile fish 135 g: tile fish stock 139 $m\ell$: wheat flour 450 g: salts 10 g. The mixture of curry powder (2.5 g) and nutmeg powder (2.5 g) was proved to be the most effective combinations for masking unfavorable fish odor. The optimal amounts of materials to be added to the prepared basic noodle were 25 g citrus zest and 80m1 citrus juice for citrus fruits noodles, and ca. 140 g puree for noodles from medical plants, vegetables and seaweeds, respectively. The preference score obtained from consumer preference test, on a 9-point scales, were in oder of i) danyooja > carrot, angelica, ginseng > fusiforme, ii) hagul > dropwort, cactus > gulfweed. The shelf-life of tile fish noodle based on bacterial counting was estimated to be 7-days at 5$^{\circ}C$.

• The Korean Journal of Community Living Science
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• v.18 no.4
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• pp.655-670
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• 2007

The purpose of this study was to develop a brand naming strategy for rural specialty products of Muju. This study was to apply brand development research to the field. The selected investigation subject, a local farming operation producing a specialty product, was chosen from a New Enterprise Support Project of Farm Women ('06). The selected subject was a farming operation producing bokbunja drink in Muju. The data was derived from 137 female consumers. The major results of this study were as follows. First, the process of brand development strategy was advanced by six steps: Step 1, environment analysis; Step 2, brand case study; Step 3, SWOT analysis (Strength Weakness, Opportunity, Threat factor analysis); Step 4, direction design for brand naming development (Targeting, Brand focus concept extraction); Step 5, brand logo and symbol production; and Step6, Evaluation. Second, to extract brand naming development direction, key concepts in association with natural connection, area features, representative resources, and natural friendship were investigated. Namely, the health function concept was selected on the basis of a consumer recognition investigation where results appeared most highly favorable. Also, it was decided that the direction of brand naming should emphasize a green image and the location name of Muju. Finally, the brand name was decided to be "Saenggichan" bokbunja liquid and the slogan went with "guchondon-native thorn bokbunja from jar maturing."

• Journal of the Korean association of regional geographers
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• v.12 no.2
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• pp.229-244
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• 2006

Geographical indications are signs which identify a good as originating in the territory of a specific country, region, or locality, where the quality, reputation or other characteristics of the product is essentially attributable to its geographical origin. Korea has implemented geographical indication system through its Agricultural Product Quality Control Act since 1999. This research analyzes the impacts and implications of geographical indications on a particular cultural industry in a region using a case study of Boseong green tea which is the first product that was officially registered as a geographical indication in Korea. The results show that the geographical indication has contributed to the promotion of green tea industry in Boseong not only through increase of production but also through development of tourism. The implication is that a geographical indication can be used as an effective method to cope with trade liberalization in terms of agricultural policy. Another implication is that a geographical indication provides an efficient tool for place marketing.

• Journal of the Korean Society of Food Culture
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• v.33 no.3
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• pp.217-228
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• 2018

This study aimed to develop unique, local "food tourism" products by finding specialized items that combine tourist attractions, such as folklore or hot springs. Traditional ingredients were analyzed with ancient texts for the methods of research. A brand image was made possible utilizing hot spring lore and other regional stories. The tofu products were produced using local specialty beans. Products, such as tofu residue cake and willow bean tea, were made with the tofu residue. After the products were completed, the sensory test began at the local tourist attraction. Asan City's food tourism product willow tofu was made with beans that were given as compensation for building the Onyang temporary palace according to the Annals of the Joseon Dynasty and the willow tree that appears in Sunshin Lee's anecdotes. After the preference test between normal tofu and willow-extract tofu was conducted to measure the product potential of willow tofu, among the sample extracts, 0.04% of the willow extract showed a significant preference. The hot spring tofu-residue cake was baked using tofu residue and vegetable olive oil to substitute for animal oil, such as butter, or margarine. After the sensory test targeting the adults was conducted, both products displayed significant product potential with average scores above 5.0. Willow tree bark, which has antioxidation and anti-inflammatory effects without a bitter taste or strong smell, was proven to bean appropriate ingredient for leached tea. The nutty flavor of leached tea was enhanced by roasted green kernel black beans and willow tree bark. The sensory test showed that the leached tea and tofu received a high preference rating on both color and flavor.

• The Korean Journal of Food And Nutrition
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• v.14 no.5
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• pp.411-417
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• 2001

This study was designed to observe the effects of edible mugwort and medicinal mugwort ( Ganghwa medicinal mugwort) on blood components of rats. Eighteen young rats of Sprague Dawley strain that weighted 84${\pm}$9g, were used in this study. They were fed on the basal diet(control diet). 5% edible mugwort powder(EM diet) and 5% medicinal mugwort(MM diet) for 4 weeks respectively. In proximate composition of mugworts, crude protein and crude ash contents of EM were 2% higher than those of MM. Mn, Zn and vitamin A contents of EM were 3 times higher than those of MM, but in Ca content, MM was 5 times higher than that of EM. The contents of albumin and the activity of ALT, AP amylase and CK in serum were significantly increased, but the activity of AST was significantly lowered in EM and MM diet groups. The contents of TG and the activity of LDH were towered in EM diet group and MM diet group resulted in decrease of glucose content and increase of TP content.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.5
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• pp.493-503
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• 2005

This survey was performed to investigate the distribution of specialities which cultivated importantly in Jeollabukdo area in order to understand food culture of this area. Foods in speciality were divided into 4 groups, agricultural, aquatic, animal and the others products. Total number of 93 species of specialities, including 40 species of agricultural products, 29 species of aquatic products, 8 species of animal products and 16 species of the miscellaneous products, were identified from Jeollabukdo area. Especially, there were various fruits and vegetables among agricultural products and fishes among aquatic products in this region. Rice, pepper, pear, Mandarin fish, beef, pine mushroom, lentinus edodes and honey were determined as specialities in Jeollabukdo area. Various aquatic products were specialities in Gochang, Gunsan, Buan and Gimje region. Fruits, mushrooms, wild edible greens and animal products were specialities in Muju, Jangsu, Jeongeup and Jinan. Sweet fish, cat fish and freshwater crab were caught off in Sumjin river region only such as Namwon, Sunchang and Imsil, Recently, pumpkin(Cucurbita maxima) and paprika were determined as specialities in Jeollabukdo. In case of aquatic products, mushrooms and wild edible greens, their wild type products decreased, while cultivated type increased Commercialization by brand naming of agricultural and animal products were rapidly increasing. The kinds of specialities in Jeollabukdo area were changing by the influence of geographical, religious and social factors.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2002.02a
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• pp.395-400
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• 2002

지역농가, 농협 단위로 그 지역에서 생산되는 특산물을 직접 살균 가공할 수 있는 연속살균공정과 장치를 설계할 수 있는 프로그램을 웹프로그래밍 언어의 일종인 JSP와 자바를 이용하여 개발하였다. 식품의 산성도 및 물리적 특성과 미생물의 내열특성 등 공정을 설계하는 데 필요한 전문적인 정보를 데이터베이스로 구축하여 사용자가 식품의 특성에 대해 자세하게 모르더라도 쉽게 식품의 살균공정을 설계할 수 있었다. 연속살균장치를 구성하고 있는 부분은 크게 열교환기와 가열유지관, 펌프이며, 이에 대한 설계를 장치 설계 프로그램에서 하였다. 열교환기, 가열유지관등의 설계는 장치의 생산량 및 가격등을 결정하는 주요 요소이며, 살균장치의 성능을 결정짓는 주요한 인자가 된다. 연속살균공정을 설계하는 데 필요한 인자는 식품의 pH특성, 식품의 종류이며, 입력된 값을 이용하여 데이터베이스 내에서 살균할 미생물의 종류와 미생물의 내열특성을 찾아 살균공정을 계산하게 된다. 프로그램을 통해 살균가능한 온도와 시간을 출력한다. 연속살균장치 설계 프로그램의 입력인자는 식품의 살균온도, 식품의 생산량, 열교환기에 사용할 열매체의 종류이며, 프로그램 내에서 열교환기의 전열계수, 식품을 살균온도가지 가열하는 데 걸리는 시간등이 계산되며, 결과값으로 열교환기의 특성 및 파이프의 구경과 길이, 펌프의 용량, 단열관의 구경과 길이가 출력된다. 살균 장치 중 열교환기의 설계에 사용되는 스테인레스 파이프를 국내에서 사용되는 규격별로 데이터베이스화하였으며, 파이프 제작업체 48개 업체, 펌프 제작업체 54개(국내 15개 업체, 미국 39개 업체), 열교환기 제작업체 13개업체(국내 13개 업체)에 대해서 데이터베이스를 구축하여 프로그램을 사용해 설계된 장치를 사용자가 쉽게 제작할 수 있도록 하였다. 공정설계프로그램을 통해 설계된 공정은 데이터베이스에 저장이 되며 장치설계프로그램에서 쉽게 이전에 설계했던 공정을 이용할 수 있도록 하여 공정 설계와 장치설계를 연계하도록 하였다.

• The Journal of the Korea Contents Association
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• v.8 no.2
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• pp.140-149
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• 2008

With the advent of local autonomy, local governments are seeking balanced regional development through the decentralization of the central government's authority. In line with this trend, each province has begun to recognize the significance of local identity as a means to promote regional development, and this recognition contributed to developing various brands using local resources. However, a number of these brands are similar to one another because they were developed without thoroughly analyzing and strategically differentiating local identities from one another. Thus, this study aims to propose local characteristics and consumer consciousness that need to be considered in local speciality brand development through practical marine product brand development cases representing Yeosu's local characteristics. This study intends to contribute to setting an effective direction of marine product branding by applying local color to brand development strategies and brand identity elements and by suggesting post-management and promotion plans of local brand positioning.

• Food Science and Industry
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• v.49 no.4
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• pp.94-99
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• 2016

Development of synthetic vinegar has been focused on the acidic taste typically caused by acetic acid. Recently, consumer interest in fermented vinegars which contain a variety of valuable nutrients increased growth of the beverage industry. Vinegar beverages made of a variety of foreign fruits such as pineapple, grapefruit, and aloe are being commercialized to meet market needs from female consumers interested in beauty. However, commercialization of traditional fermented vinegars using regional products such as rice has not been successful yet compared to fruit vinegar beverages. Systematic research for development and commercialization of functional value-added traditional vinegars made of regional agricultural products should be performed. In this study, type and manufacturing methods of traditional vinegar were reviewed based on classic literatures.

• The Journal of the Convergence on Culture Technology
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• v.7 no.1
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• pp.272-283
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• 2021

The purpose of research is to suggest the direction of rural tourism and food products by looking at the relevance of the intrinsic motivation and food preference. Through the analysis, factors of 'leisure oriented', 'family oriented', 'relationship oriented', 'health oriented', and food preference 'cooking health', 'material function', 'local resource' and 'consume experience' were extracted. Through the correlation analysis, 'leisure and health oriented' was found to be significant with cooking health, 'relationship and health oriented' was significant with material function, 'leisure, family and relationship oriented' was significant with local resource and 'relationship oriented' was significant with consume experience. Therefore, tourists who want rest, healing and health need to provide healthy dishes, tourists who want family and leisure provide local or special dishes, and tourists who want to have a relationship with people need to provide functional foods or herbal medicine dishes. Food products that meet the needs of tourists will induce revisit by increasing tourist satisfaction and bring economic revitalization of the region through the expansion of rural tourism.