• Culinary science and hospitality research
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• v.19 no.3
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• pp.209-217
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• 2013

This study aims to develop mussel stock, which is the base of sauce, soup, etc., using various nourishing elements in mussels. In mussel stock with different heating times, the moisture content was significantly different according to heating times(p < 0.05). For the color value of mussel stock, L value was highest in MS1(35.48), a value in MS1(-2.39), and b value in MS5(-9.49). pH was lowest as 6.56 in MS5, and with increased heating time, pH decreased significantly (p < 0.001). With increased heating time, the sugar content was highest as $4.03^{\circ}Brix$ in MS3 and lowest as $3.37^{\circ}Brix$ in MS1. The salinity content was lowest as 0.71% in MS1, and with increased heating time, the salinity content increased significantly (p < 0.001). The test for characteristic differences of mussel stock showed that its color intensity, transparency, fish flavor, fish taste, and salty taste increased with increased heating time. Savory taste of mussel stock was highest in MS4 with 4.33% According to the results of acceptance test, taste, and overall acceptance test, MS3 showed the best results. In conclusion, mussel stock showed great preference with increased heating time, and the preference has increased when it was heated for 15 min.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.57-72
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• 2013

This study carried out an empirical analysis on the long-term effects of a marketing communication strategy used as a means of promotion(advertisement, free gift) of Christmas cake despite its high costs. Such verification results were considered to provide as important core elements for successful management in the bakery industry. By utilizing SPSS and AMOS, exploratory factor analysis(EFA) and confirmatory factor analysis(CFA) were conducted for the validity of the measurement items, and Structural Equation Model(SEM) was performed to verify the hypothesis. The analysis result is as follows. First, advertisement attribute(${\beta}$=0.269, t=4.512, p,<0.001) and free gift attitude(${\beta}$=0.293, t=5.043, p<0.001) had a positive influence on trust. Second, trust had a positive influence on purchase intention(${\beta}$=0.513, t=8.677, p<0.001). Third, advertisement attribute(${\beta}$=0.104, t=1.966, p,<0.05) and free gift attitude(${\beta}$=0.204, t=3.817, p<0.001) had a positive influence on purchase intention. Lastly, advertisement attitude appeared different by advertisement types(actors and animation), and ads with an actor were evaluated high than animation ads. Also, gift attitude appeared different by gift types(speaker doll/character hat and turtleneck muffler), and a turtleneck muffler was evaluated high than a speaker doll or a character hat.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.46-56
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• 2013

This study investigates the quality characteristics of Sikhye, a Korean traditional drink, made with different amounts of Monascus anka rice, or red yeast rice, and the results are as follows. During the saccharification process of red yeast rice, there was not significant change in pH, and its sugar content increased. It revealed that the optimal hours of saccharification for making Sikhye were four or five hours, which showed the highest in $^{\circ}Brix$. PH decreased significantly with increasing amounts of red yeast rice, and there was no change in sugar content and reducing sugar. Chromaticity L values decreased with increasing amounts of red yeast rice, and a value, b value and the turbidity increased. DPPH free radical scavenging activity of the samples showed significant differences in the samples with high scores as the amounts of red yeast rice increased. As a result of measuring the total microorganism number of the sample stored at $4^{\circ}C$, storability was improved with increasing amounts of red yeast rice. Preference was high in the order of 40%, 50%, 30%, 20%, 0%, and 10%, and the optimal amount of red yeast rice was less than 40-50%. Adding red yeast rice showed high scores in the sensory test, showing red color in Sikhye. In addition, its antioxidative activity effect and microbial growth inhibitory activity were considered to improve storability and preference.

• Convergence Security Journal
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• v.11 no.2
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• pp.35-43
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• 2011

In the universities of U.S.A., Criminal Justice is the interdisciplinary study of the institutions and policies that constitute the criminal justice system, as well as theories of human behavior and philosophies of justice related to the maintenance of social order, the control of crime, and the achievement of a just society. There are 103 American Universities have Criminal Justice department and they provide about 180 differents courses as a pre-requisition or optional subject in the major. The most 10 courses that those colleges adopted are Introduction to Criminal Justice, Criminal Law, Criminology, Criminal Procedures, Research Methods in Criminal Justice, Criminal Investigation, Juvenile Justice, Terrorism, Ethical Issues in Criminal Justice, Introduction to Psychology or Introduction to Sociology. Also, 10 fields more important in the major if we group together similar courses those are Criminal Justice and Procedures Sequences, Law, Justice and corrections, Theory and Methods Sequences, Homelend Security and Security Operations, Forensics and Cybercrime, Management and Administration, Police, Race and Ethnicity, General Requirements, Other Social Science Fields. The combined degree program leading to Bachelor of Arts Degree in Criminal Justice and Master in Public Administration provides a concentration in criminal justice, management, administration, and leadership. They have big different courses between USA and Korea event though they have similar educative goal and way of approach to the target in the major.

• Journal of Digital Contents Society
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• v.19 no.1
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• pp.93-102
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• 2018

This study aims to present policy implications by analyzing information security behavior factors of internet users. The research model, based on PMT and UTAUT2, consists of perceived threat, severity, social influence, self-efficacy, experience and habits, PC and privacy behaviors, security behaviors on new services and set demographic characteristics, use places of internet, use of paid products, and experiences of accident as moderate variables to analyze the effect on security behavior. The results showed that perceived severity, self-efficacy significantly influenced on experience and habits, and experience and habits and self-efficacy had a high influence on PC and privacy behavior. Also, PC and privacy behaviors have a high impact on security behavior of new services. Age, income, use of paid products, and experience of accidents have a moderating effects on security behaviors. The results of this study are expected to help policy decision making to improve the level of information security of internet users.

• Journal of Service Research and Studies
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• v.9 no.3
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• pp.61-72
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• 2019

Design is a knowledge service industry that is undervalued in Korea despite its large impact on the development of high - tech industries such as national industrial policy and the fourth industrial revolution. In the design industry, the strategic outsourcing system collapses. This phenomenon is not confined to the domestic market, and the design service companies of design-developed countries such as Europe and the US are also struggling with the classic. Accordingly, some implications were found through the case study of domestic design projects, including overseas, that private companies are more concerned with design cost reduction and cost structure to secure liquidity rather than improving design quality level and pursuing innovation through design outsourcing. It is big. As design is a core competency of a company, internalizing core design tasks, and as products and services become platforms, regional design countermeasures have been reduced, which has led to a decline in the cost standard for large companies' design service outsourcing. In design service industry, design outsourcing is performed at the request of the client, and the service value of the outsourcing is received. In the early 2000s, the importance of design management led global consulting companies to pursue M & A rather than cooperate with design service companies, and Samsung Electronics and other large corporations acquired a large number of excellent design personnel and developed their own design management research institute. This study investigated the design service outsourcing cases of public and private companies (large corporations, midsize companies) widely in relation to the design service price criterion, and grasped the indicators of the actual size and level of the design industry. I will make suggestions about the value and direction of the global design industry through interviews with experts and literature on the changes and influences of these cost criteria.

• Culinary science and hospitality research
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• v.17 no.5
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• pp.184-192
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• 2011

This study aims to provide preliminary data to popularize Sulgitteok with optimum mix proportion of Curcuma longa L. powder by conducting moisture content, color values, texture and quantitative descriptive evaluations on Sulgitteok with 0 to 2.4% of Curcuma longa L. powder. The chemical composition of Curcuma longa L. powder was $12.6{\pm}0.21%$ of moisture, $1.8{\pm}0.12%$ of protein, $1.0{\pm}0.00%$ of fat, $1.3{\pm}0.01%$ of ash, and that of rice flour was $11.7{\pm}0.17%$ of moisture, $7.6{\pm}0.32%$ of protein, $2.1{\pm}0.01%$ of fat, $1.6{\pm}0.01%$ of ash. As the content of Curcuma longa L. powder increased, L-values significantly decreased while a-value and b-value significantly increased. The hardness of the texture characteristics significantly increased with increasing the amount of Curcuma longa L. powder(p<0.05). As for gumminess, cohesiveness, and chewiness, there was no significant difference(p<0.05) depending on the amount of Curcuma longa L. powder. The quantitative descriptive analysis of the color, flavor, moistness and chewiness of Sulgitteok showed that one with 0.8% of Curcuma longa L. powder was evaluated the highest.

• Journal of Digital Convergence
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• v.19 no.12
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• pp.29-42
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• 2021

As the low fertility intensifies in Korea, this study investigated fundamental differences between the government's low fertility policy and public perception of it. To this end, we selected four times 'Aging Society and Population Policy' documents and news comments for two weeks immediately after announcement of the third and fourth Policy as analysis targets. Then we conducted word frequency analysis, co-occurrence analysis and CONCOR analysis. As a result of analyses, first, direct childcare support during the first and second periods, and a social structural approach during third and fourth periods were noticeable. Second, it was revealed that both policies and comments aim for the work-family compatibility in 'parenting'. Lastly it was showed public interest in environment of raising children and the critical mind to effectiveness of the policy. This study is meaningful in that it confirmed the public perception using big data analysis, and it will help improve the direction for the future low fertility policy.

• Korean Journal of Child Education & Care
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• v.18 no.4
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• pp.109-121
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• 2018

Objective: The purpose of this study is developing parents' character competency reinforcement program for the prevention of child abuse based on the critical competencies suggested by Character Education Promotion Act. Methods: For the development of the program, the literature review about child abuse prevention program in domestic and international research was conducted. Also, we conducted focus group interviews with kindergarten (n = 3) and elementary school (n = 4) teachers who experienced abusive parents for grasping their characteristics as a qualitative data collecting strategy. Results: As a result, parents' character competency reinforcement program for the prevention of child abuse was composed of a total of 7 activities; 'Understanding me and child', 'Anger management training for parent', 'Improving effective communication skill with child', 'Practicing two-way communication with child', 'Arts and Culture experience with child', 'Understanding my and child's feelings', 'We need a whole village to raise a child'. This program curriculum can be greatly four parents' character competency parts; self-management competency, communication competency, sensitivity competency, community competency. Conclusion/Implications: The program developed in this research can utilize the basic framework of the program to strengthen parent's toughness ability and it is crucial to develop customized toughness capacity increasing plan according to parent's characteristics It will be essential information.

• Korean Journal of Food Science and Technology
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• v.51 no.1
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• pp.35-41
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• 2019

The sensory characteristics of eight commercial ready-to-drink (RTD) cold brew coffees were compared by descriptive analysis. The cold brew coffee samples were analyzed for hunter color values, brown color, turbidity, pH, titratable acidity, soluble solids, total phenolic content, and chlorogenic acid content. Three appearances, nine aroma, five flavor/taste, and four texture/mouth-feel related sensory attributes were evaluated by a panel of nine judges. The results of three-way analysis of variance of descriptive data showed that all sensory attributes except "fruit" aroma, "dark chocolate" aroma, "bitter" aroma, and "sweet" taste had significant differences among the samples (p<0.05). Based on the principal component analysis (PCA) of the descriptive data, the samples were primarily separated by first and second principal components, which accounted for 81.78% of the total variance among the samples with high intensities of "nutty aroma", "grain aroma", and "grain taste" versus "earth aroma", "sour aroma", "sour taste", "astringent", "smoothness", and "residual". In the correlation analysis of sensory terms and physicochemical parameters, titratable acidity and soluble solids showed significant positive correlations with earth aroma and smoothness characteristics.