• 한국산업융합학회 논문집
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• 제26권6_2호
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• pp.1025-1031
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• 2023

In order to examine the pre-industrial application product quality characteristics of yanggang (a type of traditional Korean confectionery) with varying levels of Palatinose, this study conducted multiple preliminary experiments. By applying different amounts of Palatinose (1%, 2%, 3%, 4%) and adhering to a recipe suitable for commercial products, the yanggang was produced under controlled manufacturing conditions. While the moisture content of the manufactured yanggang adhered to the established manufacturing standard, showing minimal variations, there were statistically significant differences observed with an increase in the Palatinose proportion, exhibiting a trend akin to findings from other yanggang studies. Similarly, there were slight but statistically significant differences observed in soluble solids content and pH, though these differences were not found to have a significant impact. The addition of Palatinose did not induce changes in the elasticity (springiness) and firmness (gumminess) of the yanggang, nor in its chewiness, as the Palatinose content increased. Despite a reduction in calorie content, the addition of Palatinose did not influence the appearance and taste of the yanggang.

• 한국콘텐츠학회:학술대회논문집
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• 한국콘텐츠학회 2008년도 춘계 종합학술대회 논문집
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• pp.170-175
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• 2008

김치는 우리 고유의 식문화이고, 한국인의 정서와 문화를 반영하고 있는 대표적인 한국문화원형 중 하나이다. 그리고 그 효능이 입증되면서 세계인이 주목하고 있는 식문화이다. 성공한 문화콘텐츠의 요건들 중 가장 중요한 것은 창의적인 창작소재라 할 수 있다. 김치는 인류가 공유하고 있는 식문화인 보편성과 우리의 민족적 역사적 산물로서 개별성을 지니고 있는 생활문화콘텐츠이다. 김치와 관련된 정신적, 물질적 등 풍부한 문화 요소들은 김치가 세계에서 경쟁하고 성공할 수 있는 콘텐츠 소재의 바탕이 된다. 김치의 풍부한 문화요소들을 기반으로 다양한 문화산업 분야에서 활용할 수 있는 김치문화콘텐츠들을 개발하였고, 그 사례를 기준으로 생활문화원형의 OSMU형 문화 콘텐츠 개발 프로세스를 제시하였다. 본 연구에서는 한국문화원형 중 생활문화의 문화.콘텐츠로서 개발 가능성을 보여주고, 한국생활문화원형의 문화 콘텐츠 개발 프로세스 체계를 구축하는데 도움이 되고자 한다.

• 한국산업정보학회논문지
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• 제26권3호
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• pp.41-57
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• 2021

본 연구는 최근 양적, 질적 위상이 높아지고 있는 콘텐츠 프로젝트에 대한 투자 후 관리 성공요인을 탐색적으로 밝힌다. 국내 콘텐츠산업의 프로젝트에서 투자에 대한 의존도는 크다. 이에 따라, 다른 산업과 달리 프로젝트 관리 차원에서 투자자의 역할과 기여도 크다. 본 연구는 국내 콘텐츠 투자에서 핵심적 기능을 하고 있는 벤처투자자들 15명을 대상으로, 그들의 성공 경험에 기초해 콘텐츠 투자 후 관리(프로젝트 관리) 성공요인이 무엇인지 도출한다. 이를 위해 연구 및 실무차원에서 대표적인 기존 10가지 프로젝트 관리영역을 콘텐츠 프로젝트에 맞도록 조작적으로 재정의하고 장르적, 산업적 대표성을 가지며 비교적 투자 영역이 활성화된 영화와 게임에 대한 관리영역별 성공요인을 질적인 방식으로 도출한다. 각 관리 영역별로 적게는 3가지에서 많게는 5가지까지 총 38개의 성공요인을 도출하였다. 연구의 이론적, 실무적 시사점과 연구가 갖는 일정의 한계를 감안하여 향후 연구 방향을 제시한다.

• 한국산업융합학회 논문집
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• 제25권1호
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• pp.11-19
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• 2022

This study provided basic data for the commercialization of healthy functional beverages by examining the physicochemical characteristics, nutrient content, and microbiological safety of onion peel beverage. The total acid of onion peel beverage was 0.12 mg/g and the pH was 6.07. According to the storage period, the total acid decreased and the pH increased in all temperature ranges(25℃, 35℃, and 45℃). After 30 days of storage, it showed 0.06 mg/g in all temperature sections and maintained the pH 7 range. The total phenol content, which is a nutritional component of onion peel beverage, was 0.93 mg/g, flavonoid content was 0.25 mg/g, and quercetin content was 0.17 mg/g. The flavonoid content decreased according to the storage period, and in the case of storage temperature of 25℃, it contained 50% content up to 120 days of storage, but in the case of 35℃ and 45℃, it had a flavonoid content up to 90 days and 30 days, respectively. In the case of quercetin, a residual rate of about 50% was shown for 150 days of storage at 25℃ and 35℃. In the case of 45℃, it decreased to 35% at 30 days of storage. On the other hand, onion peel beverage maintained a viable cell count of less than 5 CFU/mL for 150 days of storage, and no coliform group was detected. As a result of analyzing the quality characteristics of onion peel beverage according to storage period, quality stability was confirmed in physicochemical characteristics and microbiological safety. Research on changes in biological activity according to low-temperature distribution or storage period is necessary.

• 한국수산과학회지
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• 제44권3호
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• pp.191-196
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• 2011

In this study, we investigated the chemical and enzymatic properties of unmarketable cultured bastard halibut (UCBH) Paralichthys olivaceus harvested at different times (March, May, July, September, November, and January), and we examined the physical properties of surimi gel from UCBH as a potential source of surimi and surimi gel. The moisture and crude protein contents of UCBH harvested in July and January were >78% and <19%, respectively, which is greater than the moisture content in UCBH harvested in May, March, and September, but lower than the crude protein content. Regardless of the month of harvest, the UCBH had a higher crude protein content than Alaska pollock, which is the largest fishery biomass used for surimi and surimi gel, but a lower moisture content. Regardless of the month of harvest, the enzymatic activity in crude extracts of UCBH muscle ranged from 0.31-0.59 U/mg for casein (pH 6.0 and 9.0) and 11.7-12.7 U/mg for LeuPNA. These findings suggest that autolytic enzymes were unaffected by gel formation. Gel strength was highest in the surimi gel prepared from UCBH harvested in September, November, and January; second highest in that prepared from UCBH harvested in March and May; and lowest in that prepared from UCBH harvested in July. Compared to the gel strength of surimi gel from grade SA commercial Alaska pollock surimi, the strength of the surimi gels prepared from UCBH harvested in March, May, September, November, and January were superior, whereas that of the surimi gel prepared from UCBH harvested in July was similar.

• 디지털융복합연구
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• 제7권3호
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• pp.137-146
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• 2009

This paper aims to propose a framework of content creating group with creativity under new convergence environments. The framework is built based on content concept hierarchy(deep/surface) relating with the creativity of group members. The diversity of group members(potential creativity) decrease and change into creative abilities in one unified view at each content concept hierarchy in time. To do this, three methods of building a creative group(interaction-base, direction-base, hybrid) are proposed. Cooperating processes and operators are designed to promote creative abilities in the content producing group. These cooperations are considering new media convergence industry's job road map(IPTV) and fundamental content attributes(semantic, narrative, discourse). In the framework, creative content is produced with the help of member's cultural openness, media richness and synchronicity, hierachical adaptability on dissimilarity. Deep level creativity of cognitive semiotics on moving image content is composed of psychological, transformational, situational creating abilities in the structure of group members. Designing analogy, metaphor, symbol operators help members to traverse deep structure of content concept hierarchy. Our framework has strong points to relate fundamental content deep structure with structure of content producing group and to induce creativity on cognitive structure of human being.

• 한국산학기술학회논문지
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• 제17권8호
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• pp.637-645
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• 2016

본 연구는 재래누룩의 누룩곰팡이를 접종한 쌀누룩을 이용하여 담금방법을 달리한 청주를 제조한 후 발효 및 품질특성을 연구하는데 있다. 발효제 투입비율, 양조용수 비율, 발효온도, 원료쌀의 도정비율을 달리한 청주 술덧을 제조하여 30-50일간 발효시켰다. 쌀누룩을 발효제로 하여 총 원료 대비 투입비율이 15%일 때 알코올 발효속도가 느렸으나 최종 알코올 함량은 17%(v/v)로 다른 시료와 마찬가지로 동일하게 나타났다. 또한 누룩투입비율이 높을수록 청주의 총유기산이 많이 생성되었고 그중 구연산, 주석산, 사과산은 많이, 호박산은 적게 생성되었다. 한편 양조용수비율이 낮을때 불완전발효가 일어났으며, 알코올 함량은 모든 시료가 17%(v/v)로 유사하였다. 양조용수 비율이 높을수록 청주의 총 유기산은 적게 검출되었으며 구연산과 주석산은 적게, 호박산은 많이 나타났다. 발효온도가 저온일수록 발효초반의 당화와 발효속도는 늦었으나 지속적인 발효가 진행되어 $10^{\circ}C$의 경우 최종 알코올 함량은 18.1%로 가장 높았다. 저온일수록 n-propanol, isobutanol, isoamyl alcohol 등의 고급알코올과 총 유기산이 적게 생성되었으며, 이때 구연산과 사과산은 많이, 호박산은 적게 생성되었다. 도정도가 높을수록 알코올함량, 총 유기산과 고급알코올이 적게 생성되었으며, 특히 10%도정미 사용시 도정도 20% 이상의 다른 시료들에 비해 현저히 많이 생성되었다.

• 디지털산업정보학회논문지
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• 제6권1호
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• pp.211-223
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• 2010

Since its conception, the Internet has been exponentially growing and recent forecasts state that by the year 2011 almost one-quarter of the world's population will have internet access and few places have seen the radical effects of this new technology as strongly as south Korea which currently has the highest percentage of broadband users in the world with over 70% of its homes running at over 2Mbit/s. This explosion has revolutionized the way the industries, including that of the hospitality industry have conducted their businesses. The main challenge of this study was to explore how customers are currently using the Internet when developing purchase intentions. Customers were asked, through surveys, to evaluate four specific factors: format, accuracy, content and timeliness (FACT) in terms of their importance when making a restaurant choice. The findings of this study were as follows: content influenced the customer satisfaction, as well as timeliness influenced the customer satisfaction. But the other factor of the information didn't have interaction with the customer satisfaction. Customer satisfaction influenced the loyalty.

• International Journal of Internet, Broadcasting and Communication
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• 제14권4호
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• pp.64-79
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• 2022

The concept of Virtual Character has been developed for a long time with people's demand for cultural and entertainment products such as games, animations, and movies. In recent years, with the rapid development of concepts and industries such as social media, self-media, web3.0, artificial intelligence, virtual reality, and Metaverse, Virtual Character has also expanded new derivative concepts such as Virtual Idol, Virtual YouTuber, and Virtual Digital Human. With the development of technology, people's life is gradually moving towards digitalization and virtualization. At the same time, under the global environment of the new crown epidemic, human social activities are rapidly developing in the direction of network society and online society. From the perspective of digital media content, this paper studies the production technology of Virtual Character related products in the Chinese market, and analyzes the future development direction and possibility of the Virtual Character industry in combination with new media development directions and technical production methods. Consider and provide reference for the development of combined applications of digital media content industry, Virtual Character and Metaverse industry.

• 한국수산과학회지
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• 제48권5호
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• pp.614-620
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• 2015

The objective of this study was to investigate sensory and lipid characterizations of boiled-dried Pacific herring Clupea pallasii (PH) as a substitute for boiled-dried anchovies (A). The crude lipid content of commercial boiled-dried PH ranged from 1.3 to 5.1%, which was similar to that of commercial boiled-dried A (2.2-5.1%). The peroxide values (POVs) of commercial boiled-dried PH ranged from 20.5 to 129.1 meq/kg. The POVs of commercial boiled-dried PH suggest that boiled-dried PA of high quality should be controlled by a POV standard similar to that of boiled-dried A. The trichloroacetic acid soluble-nitrogen (TCA soluble-N) content of commercial boiled-dried PH ranged from 495.7 to 998.6 mg/100 g, which was high compared to that of commercial boiled-dried A (372.6-690.0 mg/100 g). Volatile basic nitrogen (VBN) content of commercial boiled-dried PH ranged from 8.4 to 28.1 mg/100 g, which was low compared to that of commercial boiled-dried A (16.8-33.0 mg/100 g). Results from the lipid, POV, TCA-soluble-N, and VBN content analyses suggest that boiled-dried PH could be used as a substitute for boiled-dried A.