• 한국식생활문화학회지
• /
• 제11권2호
• /
• pp.169-178
• /
• 1996

The purpose of this study was to get an information on hotel cook. So the food and beverage (F and B) enterprise is one of the most promising industry on post-industry society, and the cook is real agent to lead the F and B enterprise, we need to have a data, information and knowledge on cook to improve a culinary art training program and working environment. This study was surveyed by 216 cook to work for deluxe hotels at Pusan. The results were summarized as follows: 1. The almost cook worked with restaurant for $8{\sim}9$ hours/day, and a half of cook earned a million won in a month. A higher grade cook worked longer hours and earned more money than a lower grade one. 2. The most popular workplace of the cook was Western restaurant, the male cook working at a Western restaurant were more than female, the more female cook and novices worked at a Korean restaurant. 3. The most popular qualification that the cook take were a western culinary art one, and next were Korean one and Japanese one. The 77.8% cook worked at the place that fitted in with their culinary art qulification. 4. A half of cook insisted that they were a expert of western culinary art, and the next was the Korean, Japanese one in order. 5. The cook were unsatisfied with pay, work environment, human relation and promotion, and if they change their workplace, a lot of cook wished to manage their own restaurant. 6. The 63.4% of cook changed their workplace more than a time. The male cook got a more chance to change workplace than female one. The higher grade cook got a more chance to charge workplace. Almost cook got a no chance to study a culinary art at overseas. The most favorite place that the cook want to visit for studying was Europe, and next were Japan, America, Southeast Asia in order.

• 한국식생활문화학회지
• /
• 제29권1호
• /
• pp.26-43
• /
• 2014

This study is a literature review on berries and their cooking methods that appear in ancient and modern Korean literature. Due to recent reports on berries' excellent functionality and the public's growing interest in healthy living, berries have been attracted attention as promising forms of sustenance. By structuring and classifying the types of berries and their popularity as well as recipes using berries found in ancient and modern Korean literature, this review hopes to serve as an important source that reflects both the food culture and social aspects associated with the value of berries in the lives of Korean people as well as foster understanding of the superiority of Korean food culture. This study will also have implications on the possibility of integrating antioxidant-rich berries into the modern food landscape. The study results are summarized as follows. Types of berries were classified into six types (Korean cherry, Omija, Gugija, Bokbunja, Black cherry, Mulberry) while cooking methods were classified into five types (Korean traditional snack, Korean traditional beverage, Liquors, Porridge, Pilule) in the ancient and modern literature of Korea. The aim of this literature review is to highlight the value-creating aspect of berries as food materials that can yield high added-value products. Beyond their value as healthy fruits, this study will explore the features of berries that enhance their added value and brand marketing as well as their aspects suitable for application to the modern industry of berry product development.

• Journal of Microbiology and Biotechnology
• /
• 제26권6호
• /
• pp.989-998
• /
• 2016

Acidic endo-polygalacturonases are the major part of pectinase preparations and extensively applied in the clarification of fruits juice, vegetables extracts, and wines. However, most of the reported fungal endo-polygalacturonases are active and stable under narrow pH range and low temperatures. In this study, an acidic endo-polygalacturonase (EPG4) was purified and characterized from a mutant strain of Penicillium oxalicum. The N-terminal amino acid sequence of EPG4 (ATTCTFSGSNGAASASKSQT) was different from those of reported endo-polygalacturonases. EPG4 displayed optimal pH and temperature at 5.0 and 60-70℃ towards polygalacturonic acid (PGA), respectively, and was notably stable at pH 2.2-7.0. When tested against pectins, EPG4 showed enzyme activity over a broad acidic pH range (>15.0% activity at pH 2.2-6.0 towards citrus pectin; and >26.6% activity at pH 2.2-7.0 towards apple pectin). The K_m and V_max values were determined as 1.27 mg/ml and 5,504.6 U/mg, respectively. The enzyme hydrolyzed PGA in endo-manner, releasing oligo-galacturonates from PGA, as determined by TLC. Addition of EPG4 (3.6 U/ml) significantly reduced the viscosity (by 42.4%) and increased the light transmittance (by 29.5%) of the papaya pulp, and increased the recovery (by 24.4%) of the papaya extraction. All of these properties make the enzyme a potential application in the beverage industry.

• 한국관광식음료학회:학술대회논문집
• /
• 한국관광식음료학회 2002년도 학술논문발표회
• /
• pp.31-46
• /
• 2002

To investigate effect of organization justice on organizational commitment, I surveyed the concept of organization justice, organizational commitment and organizational citizenship behavior and then I reviewed what formative factors of organization justice increased organizational commitment or what formative factors of organization justice and organizational commitment increased organizational citizenship behavior. The result of this study proved that organization justice and organizational commitment influenced organizational citizenship behavior a lot and the purpose of this study was carried out like following; The formative factors of organization justice, that is, procedure fairness and distribution fairness come out by theoretical study influenced organization commitment and the formative factors of organization commitment, commitment about company and turnover influenced organizational citizenship behavior. In addition, the hypothesis that the higher the organization justice is, the higher the organizational commitment was positive. Therefore, in position control of restaurant employees, giving employees the motive of organization commitment as procedure fairness and distribution fairness control strictly enable employees to have citizenship about organization and enable employers to control employees effectively.

• 한국관광식음료학회:학술대회논문집
• /
• 한국관광식음료학회 2005년도 학술논문발표집
• /
• pp.21-33
• /
• 2005

This study investigated of the differences of the image between the domestic and china tourist of the visiting in busan metropolitan city and their image evaluation were different according to the nationality. The attribute for the destination image types were measured using 27 items. The factors involved in the destination image were analysis and 7 factors emerged. The result are as follows. First, Between the domestic and china tourist of living appeared to statistical different of the destination image. Second, Between destination image and revisiting preference appeared to statistical difference. Third, Between destination image and revisiting preference appeared to statistical difference according to the nationality. Forth, Between destination image and revisiting preference appeared to statistical partially difference according to the nationality. Finally it is also appeared to the statistical difference on the job. ANOVA, t-test was utilized for the above analysis which revealed that a statistic partially difference exited between domestic and china tourist.

• 한국식품영양과학회지
• /
• 제44권4호
• /
• pp.573-578
• /
• 2015

쌀겨층이 많아 우수한 막걸리의 제조가 용이하지 않은 가바쌀의 가공적성을 개선하기 위해 막걸리 starter를 이용하는 전통 제주방법인 급청주법을 이용하여 막걸리를 제조하고 품질 특성과 기호도 등을 조사하였다. 발효 중 전체 중량의 변화와 산도, pH, 알코올, 환원당 함량 변화 등을 조사한 결과, 엿기름을 첨가한 급청주법이 초기 당질 이용성을 높여 발효를 안정적으로 진행시키는 것을 확인하였다. 관능평가 결과 급청주법의 엿기름 최적 첨가량은 2%로 나타났으며 이를 초과하여 첨가하게 되면 최종제품의 기호도나 관능평가에 좋지 않은 결과를 가져오는 것으로 나타났다. 조미를 위한 첨가물로는 아스파탐이 가바쌀막걸리에 청량감을 부여하여 조미에 적합하였으며 가바쌀로 만들어진 막걸리의 GABA 함량이 시판 일반 막걸리에 비해 두 배 이상 높은 것으로 나타났다. 이를 통해 엿기름을 첨가하여 급청주법으로 제조 시 가바쌀의 GABA 기능성이 안정적으로 확보된 막걸리의 개발이 가능할 것으로 사료되며, 이는 쌀겨층이 많은 일반 현미를 이용한 막걸리 개발에도 중요한 정보를 제공할 것으로 기대된다.

• 한국관광식음료학회:학술대회논문집
• /
• 한국관광식음료학회 2003년도 학술논문발표집
• /
• pp.19-35
• /
• 2003

This study was carried out to find a cholesterol removal rate, flavor development, and bitter amino acid productions in Cheddar cheese treated with -cyclodextrin (${\beta}-CD$): 1) Control (no homogenization, no ${\beta}--CD$), and 2) Milk treatment (1000 psi milk homogenization, 1% ${\beta}-CD$). The cholesterol removal of the cheese were 79.3%. The production of short-chain free fatty acids (FFA) increased with a ripening time in both control and milk treated cheese. The releasing quantity of short-chain FFA was higher din milk treated cheese than control at 5 and 7 mo ripening. Not much difference was found in neutral volatile compounds production between samples. In bitter-tasted amino acids, milk treatment group produced much higher than control. In sensory analysis, texture score of control Cheddar cheese significantly increased, however, that in cholesterol-reduced cheese decreased dramatically with ripening time.

• 한국조리학회지
• /
• 제11권2호
• /
• pp.32-47
• /
• 2005

As wine is increasingly becoming a lifestyle beverage among local consumers, there is a great need to understand wine consumer profiles. According to the research of this study, there is a clear evidence that four wine consumer groups exist in the Korean domestic wine market. Wine consumers are classified into four different groups: connoisseurs, aspirants, newcomers, and outsiders. This study has shown that wine with rich aroma and red wine preferred the most and young wine and white wine are the least selected in general.

• 한국관광식음료학회:학술대회논문집
• /
• 한국관광식음료학회 2003년도 학술논문발표집
• /
• pp.51-58
• /
• 2003

The autoclave method and the traditional cooking method are compared for nutrients, mineral, color difference, viscosity, reducing sugar and amino nitrogen content of brown stock. For protein and amino nitrogen contents, the autoclave cooking method is better than the traditional cooking method. Also, reducing sugar content is increased by the autoclave cooking method. Since the color of brown sauce is related with reducing sugar content, the autoclave cooking method is more effective than the traditional cooking method for the color of brown sauce. Since the autoclave method can reduce the cooking time without the loss of quality in brown stock, the traditional method can be substituted by this new method.

• 한국관광식음료학회:학술대회논문집
• /
• 한국관광식음료학회 2005년도 학술논문발표집
• /
• pp.123-133
• /
• 2005

We live seeing, touching, or throwing on considerable textile in our life consciously and unconsciously. Since a Korean-style house is a dwelling space in life style of sitting on the floor with ondol(Korean floor heater), use of textile is limited to bedding goods. However, as western life style takes firm root, use of textile for interior design is increasing. As well, as apartments and foreign style houses have gotten lodgment since 1980, life style is being changed rapidly. So, textile became required factors in dining space where little textile existed. Through literature, history of textile is considered and design image concept is created based on the consideration. In addition, the created concept can be applied to various textile design, which can be a good tool to express eating culture of the country as well as the country's image.