• Korean journal of food and cookery science
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• v.32 no.4
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• pp.492-502
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• 2016

Purpose: The purposes of this study were to identify the segments of the Home Meal Replacement (HMR) market according to food-related lifestyle of Japanese consumers, and to investigate its demographic characteristics, the HMR purchase status and needs of new HMR product development. Methods: A total of 2,720 domestic consumers living in Japan were surveyed using a self-administered questionnaire and 488 responses were returned. Excluding responses with significant missing data, 467 responses were used for data analysis. Results: As a result of cluster analysis, three consumer segments were identified. The diet-highly concerned segment had the highest food-related lifestyle score, followed by the diet-moderately concerned segment, and the diet-unconcerned segment (p<0.001). A significant difference in demographic characteristics among the three segments was found with respect to the type of residence (p<0.05). There were significant differences in the main place (p<0.01) and average expense (p<0.001) for HMR purchases by food-related lifestyle segments. In the case of new HMR products that need further development, 'low-sodium products' had the highest demand scores in all three segments. In the diet-highly concerned segment, the mean scores of demand for new products were significantly higher than those in the other segments (p<0.001). Conclusion: The findings of this study can be used to develop new products for the Japanese' HMR market. The segments identified in this study should be updated and revised regularly to reflect changes in the characteristics of each food-related lifestyle segment.

• The Journal of the Korea Contents Association
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• v.18 no.12
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• pp.309-318
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• 2018

In this study, we investigated subjective perceptions of one retailer's PB products for large retailers by applying the Q methodology to examine subjective trends of consumers who purchased and experienced PB products at home. In this study, we examine how HMR-type PB products developed and released by large retailers according to the demographically changing social structure represent the meaning and subjective acceptance of PB products in a single licensee through Q methodological studies. The purpose of this paper is to propose various direction and improvement plan of food product development and release for one license of large distribution company in the future. Based on these research problems, five types of type analysis results were derived. Specifically, the first type (N = 5): Brand image trust type, the second type (N = 5): NB product preference type, the third type(N = 2): Easy cooking preference type, and fourth type (N = 2): Pursuing taste for price type and fifth type (N = 2): Quantitative pursuit for price type.

• Journal of Nutrition and Health
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• v.55 no.4
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• pp.476-491
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• 2022

Purpose: The purpose of this study was to evaluate the energy and nutrient contents of home meal replacement (HMR) rice products per single serving package based on nutrition labels. Methods: The market research was conducted from February to July 2021 on products sold on the internet, at convenience stores, etc. A total of 406 products were investigated. The products were divided into the following 6 classifications: instant rice (n = 45), cup rice (n = 64), frozen rice (n = 188), rice bowls with toppings (n = 32), gimbap (n = 38), and triangular gimbap (n = 39). Results: The mean packaging weight per serving was the highest in the rice bowl with toppings at 297.1 g, followed by cup rice (264.0 g), frozen rice (239.5 g), gimbap (230.2 g), instant rice (193.4 g), and triangular gimbap (121.6 g) (p < 0.001). The energy per serving package for the rice bowl with toppings was significantly the highest at 496.0 kcal (p < 0.001). The sodium content per serving package of gimbap was the highest at 1,021.8 mg and that of the instant rice was lowest at 37.4 mg (p < 0.001). The price per serving package of the rice bowl with toppings at 4,333.8 won was the highest. The contribution to the daily nutritional value per serving package of all types of HMR rice products surveyed showed an average range of 10-25% for energy, 11-22% for carbohydrates, and 2-51% for sodium. Conclusion: These results indicate the energy and nutrient contents of HMR rice products, vary by type. Therefore, consumers should review the nutrition labeling to select an appropriate HMR rice product based on their intended consumption.

• Korean Journal of Food Science and Technology
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• v.53 no.5
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• pp.601-606
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• 2021

This study investigated the quality and sensory properties of Tteokgalbi containing various amounts of roasted garlic powder by measuring the proximate composition, color, pH, cooking yield, electronic tongue, and sensory evaluation. Samples containing 3% and 5% roasted garlic powder had lower moisture content than the control group (p<0.05), however, protein content was higher (p<0.05). The redness of samples containing 3% and 5% roasted garlic powder was significantly higher compared to the control (p<0.05). pH decreased significantly with increasing amounts of roasted garlic powder (p<0.05). Cooking yield exhibited an upward trend with increasing levels of roasted garlic powder. The intensity scales of saltiness, sourness, and umami of samples containing roasted garlic powder were stronger than those of the control. Samples containing 3% roasted garlic powder scored the highest flavor and overall acceptability. These results indicate that adding 3% roasted garlic powder can enhance the quality and sensory properties of pork Tteokgalbi.

• Journal of the Korean Magnetic Resonance Society
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• v.23 no.3
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• pp.81-86
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• 2019

Overhauser dynamic nuclear polarization (O-DNP) has been an efficient method to boost the thermal nuclear polarization in liquids at room temperature. However, O-DNP for a benchtop NMR using a permanent magnet has remained unexplored yet. In this work, we report the development of an O-DNP system adopting a permanent magnet of 1.6 T. Q-band (~43 GHz) high-power amplifier produced 6 W microwave for saturation. Instead of resonator, we used an open-type antenna for the microwave irradiation. For several representative small molecules, we measured the concentration and frequency dependences of the enhancement factor. This work paves the way for the development of a benchtop DNP-NMR system overcoming its disadvantage of low quality signal when using a permanent magnet.

• Microbiology and Biotechnology Letters
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• v.14 no.2
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• pp.133-137
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• 1986

17S-ribosomal RNA gene from the hygromycin resistant protozoan Tetrahymena thermophila hmr 3 was cloned on E. coli vector pBR 322 as part of study to work the 17S-rRNA structure and the mechanism of hygromycin resistance. The 17S-rDNA was inserted into the Hind 111 site of pBR 322. The clones having recombinant plasmid were selected by the method of colony hybridization with a 17S-rDNA probe of wild type B1868. The orientation of 17S-rDNA insert was located near the tetracycline resistant gene of pBR 322 in a clone 5-19 with the recombinant plasmid.

• Korean Journal of Community Nutrition
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• v.27 no.5
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• pp.387-396
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• 2022

Objectives: The purpose of this study was to examine the effects of the types of nutrition labeling on the processing fluency, health evaluation and purchase intentions of home meal replacements. Methods: This online experimental study was conducted from December 29 to 31, 2019 and included 134 participants. The research design was 2 (Objective nutrition labeling: present vs. absent) × 2 (Evaluative nutrition labeling: present vs. absent) and each participant was randomly assigned to one of four groups. As stimuli, five types of ready-to-heat foods sold in the market were used. Results: Processing fluency (4.91 points) and purchase intention (4.13 points) were significantly high when both evaluative nutrition labeling and objective nutrition labeling were presented, and healthfulness evaluation (4.47 points) was significantly high when only evaluative nutrition labeling was presented. All three variables were measured to be high when evaluative nutrition labeling was presented. The evaluative nutrition labeling that visually represented nutritional values was found to be more effective for processing fluency, healthfulness evaluation, and purchase intention than the objective nutrition labeling representing the nutritional value of the product in numbers and proportions. Conclusions: These results show that it is necessary to develop various types of evaluative nutrition labeling to enable consumers to choose and purchase healthful home meal replacements. Also, consumer education and public campaigns are needed to encourage consumers to select healthier home-cooked meals using nutrition labeling.

• Journal of the Korean Institute of Telematics and Electronics D
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• v.34D no.2
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• pp.10-20
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• 1997

This paper describes the design, the manufacture and the development of th eautomatic gain control unit which ajdusts the gain of IF processor in the high sensitive & multifunctional receiver unit (HMR) for pulse doppler radar system. Accodording to the effective distnce of target, radar cross section, and a lot of external environments (such as clutter), the receiving stage of RADAR system often deviates from dynamic range. To solve this kind o fproblem, continuous/pulse wave AGC are realized, make it possible to control the gain characteristics of receiver stably, and can increase dynamic range linearly by adjusting the gain slope of receiver which is limited by 1-dB gain compression point. In this study, AGC unit is designed to regulate the total gain of receiver by using te analog feedback theory. It also has rapid enough response to process pulse signal. This study presents the gain control method of IF, the real manufacture technique (the package-type components) and the measurement performance of AGC.

• Journal of Microbiology
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• v.34 no.1
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• pp.40-48
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• 1996

We have examined the chromatin structure of the HMRE/HSP82 and HMRa/HSP82 allels using three complementary approaches : DNase I chromating footprinting, micrococcal nuclease (MNase) nucleosome-protected ladder assay, and an in vivo E. coli dam methylase accessibility assay. The footprinting results indicate that the promoter and silencer sequences are assembled into nucleoprotein complexes which exhibit no detectable change in structure, despite a 70-fold range in expression levels. In addition, the promoter region of the HMRa/HSP82 allele is cleaved randomly by MNase in all cases, indicating the absence of anonical nucleosomes over this region irrespective of SIR4 or heat-shock. Finally, no discernible difference in the accessibility of the HMRE/HSP82 locus to dam methylase in SIR4 vs. sir4 cells was seenm which again suggests that the chromatin structure of HMRE/HSP82 allele is identical regardless of SIR4. Altogether, our results indicate that in contrast to other observations of the silent mating-type loci, no discernible structural alteration is detected at either HMR/HSP82 allele regardless of SIR genetic background or transcriptional state of the gene.

• Korean Journal of Community Nutrition
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• v.24 no.6
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• pp.476-484
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• 2019

Objectives: The rise of one-person households may have consequences for food consumption patterns, and eating habits. This study investigated the home meal replacement (HMR) use and eating habits among adults in their 20s-30s living in one-person households. Methods: A total of 247 adults aged 26-39 years participated in this study. The subjects were divided into three group according to the household type; one-person households (n=80), two-person households (n=49), and multi-family (three and more members) households (n=118). Their use of HMRs (classified as ready-to-eat, ready-to-cook, and fresh convenience foods) and their eating habits were all compared. Results: The mean age of the subjects was 30.5 years, 47.8% were male, and there was no significant difference in age, gender, occupation, and monthly income according to the type of household. The intake frequency of total HMR and ready-to-eat foods was significantly higher in one-person households among the three groups. People in one-person households consumed more HMRs alone, and spent more money to buy HMRs. Undesirable dietary habit scores like unbalanced eating (p<0.05) and eating salty foods (p<0.05) were significantly higher in the one-person households. Among the total subjects, the unbalanced eating scores showed a significant positive correlation with the intake frequency of ready-to-eat foods, while the unbalanced eating scores showed negative correlation with the preference of fresh convenience foods. The scores for eating salty foods showed a significant positive correlation with the intake frequency and preference of ready-to-eat foods and ready-to-cook foods, while there was negative correlation with the intake frequency and preference of fresh convenience foods. Conclusions: Adults in their 20s-30s in one-person households consumed more ready-to-eat foods than those in multi-family households. In addition, people with one-person households had more unbalanced diets and ate more salty foods, and these undesirable eating habits showed a significant positive correlation with the use of ready-to-eat or ready-to-cook foods. These results should be addressed for producing healthier ready-to-eat/ready-to-cook foods and implementing nutrition education for making healthy food choices of one-person households, which are steadily increasing.