• 유통과학연구
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• 제16권10호
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• pp.39-46
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• 2018

Purpose - this research is to examine the relationship between Franchise's experiential value, lovemarks, respectful recognition, and brand loyalty focusing on the control variables. Control variables such as age, occupation, education, monthly income, and kinds of restaurant are included to measure influence on these as well. Research, design, data, and methodology - 500 questionnaires were distributed from June 10th to July 10th, 2017. 225 respondents were totally included in this analysis using SPSS and AMOS program. In order to test hypothesis, factor analysis and reliability verification firstly were employed, and then covariance structure analysis was used. Results - Empirical results are as followed. First, it can be mentioned that the esthetics of dessert cafe is analyzed to have a positive effect on the perception of love and respectful perception. Second, playfulness has a positive effect on perception of love. Third, respect perception has a positive effect on brand loyalty. When variables such as age, occupation, education, monthly income, and restaurant type were used as control variables, only monthly income had a significant effect on respect recognition. This shows that the control variable has a significant effect on the causal relationship of the variables. Conclusions - In summary, it can be stated that it is necessary for marketers to establish marketing strategies in order to boost customers' experiential value such as esthetics of franchise and also to strengthen lovemarks for respectful recognition and brand loyalty.

• 한국조리학회지
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• 제16권5호
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• pp.299-310
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• 2010

본 연구는 설기떡을 깻잎량을 달리 첨가(0%, 10%, 20%, 30%, 40%)하여 제조한 후, 기계적 검사와 관능검사를 실시하여 깻잎 함유 설기떡 제조의 최적 배합비를 찾고자 하였다. 수분 함량은 깻잎 첨가군이 대조군보다 높았다. L값은 대조군이 가장 높았으며, a값과 b값은 대조군이 깻잎 첨가군에 비해 유의적으로 낮았다(p<0.05). 탄력성, 검성, 씹힘성이 깻잎 첨가량이 증가함에 따라 감소하고, 경도와 부착성은 대조군이 가장 높았다. 기호도 검사 결과, 색, 맛, 전체적 기호도는 깻잎 20% 첨가군이 가장 높게 평가되었다. 이상의 결과로 볼 때, 깻잎 첨가는 설기떡의 기호도를 높여 주고, 깻잎 첨가량 20%가 가장 적절한 것으로 사료된다.

• Journal of Nutrition and Health
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• 제35권8호
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• pp.825-833
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• 2002

The effects of dietary supplementation of Eleutherococcus senticosus, taurine and carnitine on maximal endurance exercise performance along with other related parameters were evaluated in rats that underwent aerobic exercise training for 6 weeks. Thirty-two male rats (4 weeks old) were randomly divided into 4 groups, and fed experimental diets and/or aerobic exercise trained according to the protocol: SC (sedentary control group), EC (exercise-trained control group), EE (exercise-trained Eleutherococcus senticosus-supplemented group), and EETC (exercise-trained Eleutherococcus senticosus, taurine and carnitine-supplemented group). The food efficiency ratio of EC rats was significantly lower than the value for SC rats (p < 0.01). Exercise-trained control animals (92 $\pm$ 8.8 min) could run significantly longer until exhausted on the treadmill than sedentary control rats (11 $\pm$ 0.8 min) (p < 0.001). Animals fed an Eleutherococcus senticosus-supplemented diet, and an Eleuthherococcus sonticosus, taurine and carnitine- supplemented diet while undergoing aerobic exercise training for 6 weeks exhibited, respectively, 8 and 5 minutes longer running performance until exhausted than the rats fed the control diet. The gastrocnemius muscle glycogen concentration of the rats, measured at 48 hours post maximal exercise performance test, was 43% higher in EC rats than the value for SC rats (p < 0.05), but was not different among EC, EE, and EETC rats. The mitochondrial citrate synthase activity of the soleus muscle was significantly higher in EC rats compared to the value for SC rats (p < 0.01), and showed a tendency to increase, without statistical significance, in EE or EETC rats compared to the value for EC rats. These results indicate that aerobic exercise training for 6 weeks significantly improved maximal exercise performance, muscle glycogen content along with citrate synthase activity, which are important in the energy metabolism of muscle under aerobic exercise. Dietary supplementation of Eleutherococcus senticosus in rats while undergoing aerobic exercise training improved maximal endurance exercise performance without significantly affecting muscle glycogen content and enzyme activities involved in energy metabolism during exercise. Taurine and carnitine supplementation failed to show an additive effect on maximal endurance exercise performance when consumed along with Eleutherococcus senticosus.

• 한국식품조리과학회지
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• 제24권3호
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• pp.304-311
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• 2008

This study examined Jeung-pyun(JP) Retrogradation in samples containing 3% whole protein, 7S protein, or 11S protein(w/w) that were stored at $4^{\circ}C$ for 6, 12, 24 and 72 hr. Rheometery and differential scanning calorimetry(DSC) were used in the analysis. The pH of the dough decreased during the fermentation process, but it increased after steaming. The JP prepared with soybean protein isolate(SPI) had higher pH than the control group. During storage the textural characteristics of the JP showed effects according to the additions of SPI. After 6 hr of storage, the JP samples containing soybean flour, whole protein, 7S protein, and 11S protein had lower hardness valuse. From 4 hr to 12 hr, higher springiness values were found in the samples containing whole protein, 7S protein and 11S protein. At 0 hr, the control group had the highest cohesiveness value, but after 24 hr it presented the lowest value. For gumminess, after 6 hr of storage, the control group offered the lowest value. Whereas after 12 hr of storage the whole protein group showed the highest value, and at 24 hr, the whole protein, 7S protein, and 11S protein groups had higher values. According to the DSC results, the 11S protein group had lower enthalpy values(${\bigtriangleup}H$) suggesting that adding 11S protein to JP might improve starch retrogradation. After 72 hr of storage, the control group had the highest onset temperature($T_{o}$) and peak temperature($T_{p}$) whereas the 7S and 11S protein JP samples had higher conclusion temperatures($T_{c}$). Therefore, based on the different analysis result between the control and treatment groups, the addition of SPI to Jp had effects on retrogradation.

• 대한한의학회지
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• 제18권1호
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• pp.470-479
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• 1997

In order to determine the effect of Sopungchukdamtang experimental studies were performed in Hyperlipidemia Rats. The contents of serum Total cholesterol, Triglyceride, Free fatty acid, Phospholipid, HDL-cholesterol and LDL-cholesterol were measured The results were summarized as follows; 1. The content of Total cholesterol in the serum compared with control group tended to be decreased in Sopungchukdamtang(34mg/l00g) group, but did not show a significance. Sopungchukdamtang (17mg/l00g) group showed a significant value. 2. The content of Triglyceride in the serum compared with control group tended to be decreased in Sopungchukdamtang(17mg/l00g) group and Sopungchukdamtang(34mg/l00g) group, but did not show a significance. 3. The content of Free fatty acid in the serum was significantly decreased in Sopungchukdamtang(17mg/l00g) group and Sopungchukdamtang(34mg/l00g) group. 4. The content of Phospholipid in the serum compared with control group tended. to be decreased in Sopungchukdamtang(34mg/l00g) group, but did not show a significance. Sopungchukdamtang(17mg/l00g) group showed a significant value. 5. The content of HDL-cholesterol in the serum compared with control group tended to be increased in Sopungchukdamtang(17mg/l00g) group, but did not show a significance. Sopungchukdamtang(34mg/l00g) group showed a significant value. 6. The content of LDL-cholesterol in the serum compared with control group tended to be decreased in Sopungchukdamtang(34mg/l00g) group, but did not show a significance. Sopungchukdamtang(17mg/100g) group showed a significant value. According to the above results, it is assumed that Sopungchukdam-tang has a valid effect on Hyperlipidemia.

• 혜화의학회지
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• 제13권2호
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• pp.337-345
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• 2004

Using aged Wistar rat living body change by aging CheongSimYeonJaTang was each orally administrated and achieved research about aging control. In Wistar rat 10, 30, 50 week and 40 week CheongSimYeonJaTang between 10 weeks form condition change of weight, change of intestine weight, hematology, blood chemistry, research result about serum content following conclusion get. 1. Observed gain in weight than control group form of CheongSimYeonJaTang to aged Wistar rat. 2. Is thought to promote activation of living body action gaining intestine weight along with gain in weight. 3. Displayed decrease of MDA's content of serum than control group form of CheongSimYeonJaTang to aged Wistar rat. 4. Change that is Wistar rat's hematological value by aging according to 10, 30, 50 week WBC, RBC, Hgb, monocytes, eosinophil etc. increase, and HCT, PLT etc. showed tendency that decrease according to old-week, and observed improvement that is hematological value than control group form of CheongSimYeonJaTang. 5. Change that is Wistar rat's biochemical value by aging was measured highest in 50 week because ALT, AST, BUN, CRN, T-bili., T-chol, TG, TP, ALB, A/G, P etc. increase according to 10, 30, 50 week, and observed improvement that is biochemical value than control group form of CheongSimYeonJaTang. Is considered by being effect that CheongSimYeonJaTang living body function decline by aging by this result.

• 한국조리학회지
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• 제17권1호
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• pp.197-207
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• 2011

본 연구에서는 갈근가루 첨가에 따른 다식의 품질 및 관능적 특성을 살펴보았다. 갈근가루 첨가량에 따른 다식의 수분함량은 유의적인 차이를 보이지 않았다. 갈근가루 첨가시 pH는 유의적으로 감소하였다. 대조군의 명도(L 값)와 황색도(b 값)는 갈근가루 첨가 다식보다 높았다. 반면 대조군의 적색도(a 값)는 갈근가루 첨가군에 비해 낮았다. 기계적 특성에서, 대조군의 경도는 갈근가루 첨가군보다 유의적으로 높았다. 부착성과 응집성, 검성 그리고 씹힘성에서는 유의적인 차이가 보이지 않았다. 갈근가루 첨가군의 색, 향 그리고 쓴맛의 강도는 대조군에 비해 유의적으로 높았다. 갈근가루 첨가군의 맛과 전체적 기호도는 대조군보다 유의적으로 증가하였다. 이상의 결과를 토대로 다식에 갈근가루를 6% 정도 첨가하는 것이 바람직할 것으로 사료된다.

• 한국식품저장유통학회지
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• 제17권4호
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• pp.555-562
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• 2010

김치 제조 시 홍삼의 효능을 알아보기 위하여 홍삼 추출액을 첨가하여 배추김치를 제조하였다. 홍삼 추출액을 0, 0.5, 1, 3 and 5% (all v/w)의 농도로 첨가한 후 $20^{\circ}C$에서 4일간 보관하며 배추김치의 품질 특성을 알아보았다. 홍삼 추출액 첨가 김치의 pH는 대조군에 비해 높았으며, 총산도는 저장기간 동안 대조군에 비해 낮았다. 대조군의 명도(L value)는 홍삼 추출액이 첨가된 김치보다 낮게 나타났다. 홍삼 추출액 첨가군의 적색도(a value)는 대조군보다 높게 나타났다. 황색도(b value)는 5% 홍삼 추출액 첨가군에서 가장 높게 나타났다. 그러나 저장 4일째에는 대조군이 가장 높은 황색도를 나타내었다. 홍삼 추출액이 첨가된 김치의 경도는 대조군보다 높게 나타났다. 총균수, 젖산균수 그리고 효모의 성장은 홍삼 추출액 첨가에 의해 현저히 감소되었다. 그러나 고농도의 홍삼 추출액 처리(3% 와 5%)는 외관, 색, 맛, 질감, 전체적 선호도를 감소시켰다. 따라서 홍삼 추출액이 첨가된 김치 제조에는 0.5~1% 수준의 홍삼 추출액 첨가가 적합할 것으로 사료된다.

• Journal of Nutrition and Health
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• 제5권4호
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• pp.177-187
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• 1972

곡식의 혼합비율은 백미에 보리쌀과 밀쌀을 각각 15%, 30%, 45%의 비례로 혼합하였고 비교군으로써 순백미군과 20% sugar casein diet를 두어서 총 8 group 으로 나누었다. 흰쥐 생후 $45{\pm}5$ 일(日) 된 albino rat로써 initial body weight 가 male이 $58{\pm}2\;g$, female이 $62{\pm}2\;g$ 이 되는 80 마리의 쥐를 8 군으로 하여서 한 군에(female 5, male 5)씩 나누어서 총 14주일 사육하였다. 성장율, 식이섭취량, F.E.R. P.E.R. 를 비교하여 보면 순백미 또는 백미에 보리를 혼합한 군보다 백미에 밀쌀을 섞은 군이 더 좋은 성장율과 F.E.R. 및 P.E.R. 을 나타내 주었다. 이와 같은 경향은 male군인 경우 female군보다 더 현저하나 nitrogen retention 에 역시 밀쌀 혼합군이 백미군이나 백미에 보리쌀을 혼합한 군보다 현저히 우수함을 볼 수 있으며 몸무게 증가와 밀접한 관계를 지니고 있음을 볼 수 있다. 곡류 diet 에서 배설된 nitrogen 중 $10{\sim}20%$가 변으로 배설되는 반면 표준군인 경우 nitrogen 이 거의 urine 으로 배설됨을 볼 수 있다. 이와 같은 결과는 곡류식인 경우는 함유된 단백질이 동물성 단백질식이에 비해 소화흡수되는 율이 저조하다. 혈청내 glucose 는 몸무게 증가와 밀접한 관계가 있었다. cholesterol 은 표준군이 곡류 diet 보다 total cholesterol 함량이 감소했으나 esterified cholesterol 과 free cholesterol 의 비에서 보면 곡류식이군이 표준군보다 높았다. 본 연구에서는 nitrogen 의 배설 상태 및 몸무게증가현상으로 미루어 밀쌀 혼합군이 보리쌀 혼합군보다는 우수하다는 결론을 지을 수 있다.

• 한국식품조리과학회지
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• 제32권6호
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• pp.716-723
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• 2016

Purpose: This study was conducted to improve the quality characteristics of pork intestine through different pretreatment processes. Methods: We washed pork intestine by both physical (tap water, UV, and sonication) and chemical methods (alcohol, acetic acid, flour and NaCl) as pretreatment process. The physicochemical (pH, color, volatile basic nitrogen (VBN), and 2-thiobarbituric acid reactive substances (TBARS)) and microbial properties of pre-treated pork small intestine were evaluated. Results: The nature of the pretreatment method influenced the pH value of pork small intestine. The acetic acid treatment resulted in the lowest pH value. In physical method, the color value and the number of microorganism were significantly affected by sonication as compared to other treatments. TBARS value of pork small intestine after all the treatments was lower than the control. However, VBN exhibited no significant differences in its value irrespective of the nature of treatment. Appearance and control exhibited lowest value in response to sonication treatment. However, off-flavor and overall acceptability were higher in sonication treatment than other treatments. In chemical method involving NaCl and flour treatments, lightness and redness were lower than other treatments. Lowest VBN and TBARS values were noted in alcohol and acetic acid treatmentsand no growth of E. coli and coliform bacteria was observed. The other treatments resulted in lower values of VBN, TBARS, and microbial counts than the control. Appearance and color value after alcohol, acetic acid, and flour treatment were lower than the control and NaCl treatment. Off-flavor and overall acceptability of by-product after alcohol, flour, and NaCl treatments were higher than the control and acetic acid treatment. Conclusion: Overall, we present NaCl treatment and sonication treatment in the form of a combination pretreatment method as the optimal condition for processing pork intestine.