• Korean journal of food and cookery science
• /
• v.23 no.4 s.100
• /
• pp.561-566
• /
• 2007

Fish paste containing anchovy (FPA) was prepared, and its quality was evaluated by determining calcium content, color, textural properties, and sensory attributes. The calcium content of FPA increased with an increasing amount of anchovy powder. The anchovy powder in the FPA tended to decrease lightness (L), and redness (a), but increased yellowness (b) for the Hunter color values. All test samples of 3 mm thickness had good flexibility, and did not break even after a 4-fold increase in applied stress. The FPA containing 20% anchovy showed the highest values in strength, hardness, and adhesiveness. For overall acceptance in the sensory evaluation, the FPA containing 5% anchovy was not different than the non-added control. These results suggest that anchovy can be applied to fish paste products for the purpose of high quality and functionality.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.12 no.5
• /
• pp.2133-2141
• /
• 2011

The environment of the health food in the world has been changed very rapidly. The world market volume of functional drinks in 2012 will be estimated at $ 26.9 billion, and Asia-Pacific market is expected to be $ 13.6 billion. The domestic market volume of bottled water in 2008 was 440 billion won, and "Jeju Samdasu" sales was 89.1 billion won. But the brand of "Jeju Samdasu" has the limits. As a solution, the comprehensive advertising of the excellence quality of Jeju water is required. To increase the likelihood of success in development of functional and mixed drinks by the water is necessary to develop a global integrated brand. In developing the functional and mixed drinks by the water, we apply the functionality of the Jeju agricultural products actively, and connect Jeju Water industry with Jeju agricultural industry, which promote the overproduction control and the high value- added agricultural products.

• Fashion & Textile Research Journal
• /
• v.6 no.2
• /
• pp.163-168
• /
• 2004

The domestic textile industry is currently making an active effort to present high value-added materials that can respond immediately to the wants and needs of consumers sensitive to the of originality of design and emotionally appealing fashion materials. This paper attempted to present the creative development of materials in the contemporary clothing culture in which consumers' needs are individualized and differentiated and the cycle of life in fashion materials is getting shorter. To be specific, the paper presented the texture of peculiar expression to diverse cotton materials using the Woolsmok technique in the processing of felt. The chosen Merino wool was felted to 8 kinds of cotton with different density and structure. The touch, texture, visibility and complex susceptibilities of new materials were presented as different materials of cotton and wool were transformed into one material. In felting cotton fiber through wool, the transformation of diverse textures was presented and compared in the method using the washing machine in an attempt to enhance the efficiency of the traditional craft technique and work. This study proposed the possibility of placing the new material made up of cotton and wool beyond the range of functionality of each simple material, activating it as the peculiar material and expanding it to the range of its use as fashion material in the clothing industry. It is expected that this material will become competitive material at home and abroad by being activated as the clothing material of artistry, workability and marketability that can satisfy the tastes of consumers who call for high quality and diversification.

• Journal of Applied Biological Chemistry
• /
• v.60 no.2
• /
• pp.133-136
• /
• 2017

Fermentation plays a vital role in the nutritional enrichment of food. Korea has a long tradition of adding fermented food to the daily diet and jeotgal is one of the common fermented and salted foods in Korean cuisine. In our study, we added soymilk as an additive to squid jeotgal to improve its functionality. We mixed different concentrations of soymilk (2, 5, and 10 mg/g) with squid jeotgal samples, fermented them for one week, and then tested their antioxidant and anticancer activities to compare with those of squid jeotgal samples without soymilk additive. To investigate the anticancer characteristics, glutathione-S-transferase (GST)-pi enzyme assay was used. To test the antioxidant activities, various assays were performed, including 2,2-diphenyl-1-picryl hydrazyl free radical scavenging activity, 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium saltradical cation scavenging assay, and reducing power assay. Samples fermented with a small amount of soymilk showed excellent anticancer activity. The addition of only 2 mg/g of soymilk to squid jeotgal inhibited the activity of GST-pi by almost 50% when compared with the sample with no addition. Moreover, no undesirable bitterness or astringency was noticed. Our results could help to improve the current food status of squid jeotgal and it could be used to reduce the risk of chronic disease along with its basic nutritional function.

• Journal of the Korea Fashion and Costume Design Association
• /
• v.15 no.4
• /
• pp.209-221
• /
• 2013

This study has attempted to investigate the effect of cubism on fashion and figure out how its formative characteristics have been expressed in contemporary fashion in the 21st century, focusing on the period since 2010. The propose of the study is to broaden research scope in fashion design through analysis and inspection on formative aspects among the cases which have proposed brand - new fashion designs by adapting cubism in fashion. To find out the characteristics of cubism in painting and formative characteristics of contemporary fashion in which the characteristics of cubism are reflected, a literature review has been conducted by referring to domestic and foreign books, previous papers, academic journals and Internet resources on cubism. For an empirical study, in addition, photos of cubism-applied modern fashion have been collected and analyzed through http://www. samsungdesign.net. The following results have been obtained: First, the formative characteristics of cubism were obtained in following categories; character of figure, simultaneity, reiteration and facticity. Second, according to analysis on cases after applying the formative characteristics on contemporary fashion design, the character of figure by the geometric shape of cubism was observed in fashion as well. After dismantling and reconfiguring garments, simultaneity has been expressed in an exaggerated and distorted manner through regular and repetitive overlapping or overlapping of irregular shapes. In terms of facticity, novelty has been delivered with the use of heterogeneous materials, using collage and patchwork techniques. Third, simplicity and functionality in cubism - style garments in the early 20th century have disappeared in contemporary design in the 21st century. Now, a dynamic aspect is only found. Fourth, unlike common paintings, 2D textiles are added to a 3D body in fashion design. In addition, it can be observed from multiple angles depending on the movement so that it can display more diverse shapes. Therefore, it could be the origin of inspiration to many designers.

• Journal of the Korean Society of Costume
• /
• v.56 no.3 s.102
• /
• pp.73-80
• /
• 2006

This study is aimed to produce natural dyeing garments, which contain the sentiments and color sense of Koreans, by using various household supplies, with a view to increase the values added and utilization of natural dyeing. The dyes mainly used for this study are multi-colored ones which are durable after dyeing and can represent various colors. They include Lithodpermum officinale, Caesalpinia sappan, Rubia Cordifolia, Pellodendron Bak, Curcuma Longa L., fallen Ginkgo Biloba, Artemisia Princeps, and Quereus acutissima carr shell. Considering water pollution and other things, aluminum acetate and ferrous chloride were used as mordants. Cheap and practical materials such as cotton cloth and those with traditional patterns and elegance such as silk and ramie fabrics were used to produce baby goods, household supplies, clothes, and accessories. The produced supplies closely contact with our body, so they may have a great effect on human body. The household supplies produced include rug, bedclothes, room bedclothes, curtain, bedding set, cushion, and sunlight blind, in consideration of the functionality or medical actions of the goods which are closely related to the human skin. The infant supplies produced include longcloth for newborn baby, bedding set, gauze handkerchief, and doll. The clothes include night gown, shirt, bath gown, and Korean traditional clothes. The accessories include tablecloth, cup pad, bag, wrapping cloth, mouse and keyboard cushion, and scarf. Nowadays, consumers prefer environment-friendly naturally dyed garments and products. In order to control the naturally dyed garments and products which are traded in the domestic market, it is urgent to introduce such ecological marks as 'Toxproof' and 'Ecoproof.' Currently, many ordinary persons, who are not experts, have interest and participate in natural dyeing, but they simply produce naturally dyed garments, not artistic works or everyday supplies. The present author expects this study will contribute to the production of household goods by such persons. The author also hopes that they will develop and commercialize such designs as suit to modern tastes and senses based on the unique cultural assets of Koreans, so that Korean naturally dyed products may be recognized as reliable commodities equipped with international competitiveness.

• Journal of the Korean Society of Clothing and Textiles
• /
• v.32 no.3
• /
• pp.395-407
• /
• 2008

As global interest in clothing spreads over the smart clothing which arouses high added-value in the apparel industry, this study is to develop a smart jacket with an electrically-vibrating device maintaining excellent appearance and comfort. The vibrating device has a massage function that could relieve muscle pain near shoulders and neck. The purposes of this research are to develop jacket pattern for men in their thirties considering body shapes and fashion trend, to develop a wearable device that is composed of motor and controller and integrate it into a jacket, and to assess the external appearance and functional satisfaction of the smart jacket through the wearing test. The results are as follows: 1. In order to develope an appropriate jacket pattern for men in their thirties, several patterns were assessed for their fitting comfort. The final pattern was completed after making alterations some parts, and showed high satisfaction as 3.6(on a five-point scale) in all categories. 2. A vibrating device was developed by connecting motor, controller, battery and switch. Developing this device, focus was maximizing the strength of motor and minimizing the heat generated from motor and controller. Snaps were placed between inner and outer cloth of jacket so that the vibrating device could be easily attachable and detachable. The motor was located around Trapezius where muscles often get stiff. A switch was designed to be used in selecting the modes of Strong, Weak, and Cross Tapping. 3. The wearing test was conducted to examine outer appearance, comfort for motion, and functionality of the smart jacket. The results of assessing outer appearance showed that the location for attaching the vibrating device was not noticeable but looked natural, and there is almost no change in outer appearance when the vibrating device operates. The result of assessing comfort of action revealed that wearer's satisfaction was high in all categories about activity, wearer's comfort, etc. The result also showed that wear's satisfaction for effects of vibrating massage, easiness in using the device, heat generation was not less than 3.5 in all categories except a category about noise.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.6
• /
• pp.855-858
• /
• 2003

The friend fish meat paste was prepared to enhance physiological functions by adding 0, 5, 10, 15, and 20% of king oyster mushroom (Pleurotus eryngii). The properties of fried gel were evaluated the color, quality properties and sensory characteristics. L-value was decreased, and a-value and b-value were increased by addition of king oyster mushroom. The folding test showed good level (AA). The quality properties showed that 10% addition of mushroom was the highest values in strength, hardness, gumminess and brittleness. The fish meat paste added 10% mushroom gave the highest favorite score in color, flavor, and overall acceptance. The results suggest that king oyster mushroom can be applied to fish paste for the purpose of high quality and functionality.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.30 no.2
• /
• pp.288-291
• /
• 2001

To provide functional properties in fish meat paste, enoki mushroom (Flammulina velutipes) having anticarcinogenic effect and reduction of blood pressure was added at 1, 5, 10, 15, and 20%. The fried fish meat pastes were investigated for color, rheological properties, and sensory evaluation. Increasing the amount of mushroom in the fish meat paste tended to decrease the lightness (L) in Hunter color value, but to increase the redness (a) and yellowness (b). All test samples with 3mm thickness had good flexibility and did not break even after 4 times folds. The sample containing 15% mushroom showed the highest values in strength, gumminess and brittleness. In sensory evaluation, the higher amounts of mushroom obtained favorite score in color and flavour and 5% mushroom sample had the best score in overall acceptance. Therefore, this results suggest that enoki mushroom can be applied to fish meat paste for the purpose of high quality and functionality.

• Journal of the Korean Society of Food Culture
• /
• v.29 no.1
• /
• pp.111-118
• /
• 2014

Cedrela sinensis is a Korean traditional wild herb found especially in the southern provinces of Korea. This study investigated the effects of Cedrela sinensis powder on the antioxidant activities and quality characteristics of bread. Bread was prepared with different amounts of Cedrela sinensis powder (at ratios of 0, 1, 2, and 3% of total flour quantity). The results showed that the dough pH, moisture, and fermentation tension levels decreased as Cedrela sinensis powder content increased. Bread volume and specific volume decreased (p<0.01) with an increasing amount of Cedrela sinensis powder (Bread weight increased (p<0.001)). As Cedrela sinensis powder content increased, color 'a' value decreased, and 'b' value increased. Sensory parameters such as color (p<0.01), flavor (p<0.01), appearance (p<0.001), taste, softness (p<0.05), and overall quality (p<0.01) of bread containing 2% Cedrela sinensis powder were measured. Total phenol contents and DPPH free radical scavenging activity of bread significantly increased with increasing Cedrela sinensis powder content (p<0.001). Based on these results, we suggest that Cedrela sinensis can be used for increasing the consumer acceptability and functionality of bread.