• 유통과학연구
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• 제13권4호
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• pp.35-43
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• 2015

Purpose - This study aims to seek various plans to maintain the advancement of the overseas and domestic employment scenario through a case analysis of the Japanese industry, which maintains domestic employment while promoting the overseas advancement of companies despite having a similar industrial structure as Korea. The study further intends to derive insightful implications for Japanese manufacturing companies and government policies. Research design, data, and methodology - We selected four companies from the Japanese manufacturing industry. Being companies that were successful in increasing the domestic employment scenario while advancing in overseas markets. We utilized several secondary data sources including Japanese newspapers and report literature. Results - Previous studies have shown a negative relationship between Foreign Direct Investment (FDI) or offshoring and domestic employment. However, our results showed this relationship with respect to the Japanese manufacturing industry as follows: 1. FDI for developing overseas markets does not decrease domestic production. If Japanese companies change their strategy from exports to overseas production, there will be a consequent decrease in domestic employment of Multinational Enterprises (MNEs). However, the local production that plans the sales expansion of a foreign market does not substitute domestic production. 2. Several case studies illustrate that, as the production of final goods is expanded in foreign countries, there is a corresponding increase in the export of intermediary goods from Japan. In this case, if the production process of Japanese companies is promoted in foreign markets, the amount of exported material and parts from Japan will consequently increase. 3. It is difficult to consider that the establishment of subsidiary companies in foreign countries by manufacturing companies for wholesale, retail, and services decreases domestic employment. This is because the international development of these industries needs expatriates, expatriate training organizations, and research and development (R&D) activities. 4. When there is overseas demand, the growth of local management activities is expected to increase the work of the overseas business department in the head office in Japan, if competitiveness can be secured for better localization and management speed. 5. The conversion of the domestic manufacturing industry into high value-added production is necessary. The relocation of domestic production to foreign markets decreases domestic employment. To prevent this, the upgradation of domestic production bases, including high value-added production, and R&D capability need to be strengthened. Technology-based companies must develop new technology, patents, processes, and so forth, which require extensive human resources for R&D. Conclusions - Domestic medium-sized companies that are capable of consistently supplying high value-added products should be actively encouraged to deploy into and develop overseas markets. Further, this paper considers the necessity of a guidance policy that provides suggestions for overseas deployment, by the initiation of the government, to companies that cannot do so due to the lack of foreign experience or decisions by the CEO, despite having the relevant capability and technologies to supply high value-added products.

• 한국식품조리과학회지
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• 제14권4호
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• pp.313-326
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• 1998

The quality of physical characteristics were measured, using sensory evaluation and mechanical characteristics where different storing temperature and period on Gukhwa-Byung, which is made of different percentages of Gukhwa (0%, Gukhwa powder：1%, 3% and 5%, and Gukhwa flower：1%, 3% and 5%) were added to rice flour, to promote the use of and liking for rice cakes that are a kind of korean traditional foods. The sensory evaluation showed that it is generally fine right after being made. Especially group F3 was evaluated the best for color, feeling after-swallow and overall-quality. As for color alone, it fumed out to be most distinctive in group F3 after storing 24 hours at 4$^{\circ}C$, in group F1 after 24 hours at 10$^{\circ}C$, in group F1 and F3 after 24 hours at 30$^{\circ}C$ and in group F1 after 48 hours at 30$^{\circ}C$, Gukhwa-Byung added with Gukhwa flower takes the higher degree of preference than the one with Gukhwa powder. Moisture decreased and overall-quality deteriorated as the storing time passed. The value of lightness in the color of Gukhwa-Byung, reduced as Gukhwa content increased and storing temperature rose. The values of red color and yellow color increased as Gukhwa content increased. In a mechanical texture measurement, springiness was high in group P5 right after being made. And it was high after storing 72 hours at 4$^{\circ}C$ and after 96 hours at 10$^{\circ}C$, and there was a significant difference according to Gukhwa content (p＜.05). Springiness remained unchanged after storing, 24 hours at 30$^{\circ}C$. Cohesiveness was high in every group of P1, P3 and P5, in which Gukhwa powder was added, right after being made, but as temperature rose and time passed, it heightened in group F3, in which 3% of Gukhwa flower was added. In all the samples, hardness gradually increased as the storing time at each temperature passed, and decreased as Gukhwa content increased. Chewiness was getting high as the storing time passed and temperature lowered. Color in sensory evaluation and the value of lightness in mechanical measurement showed a positive correlation at storing temperature 4$^{\circ}C$ and 10$^{\circ}C$ (p<.01). Softness and the value of lightness showed a negative correlation (p<.05). In sensory evaluation, softness and moisture showed a negative correlation with the value of lightness when storing at 30$^{\circ}C$.

• 기술혁신연구
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• 제26권1호
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• pp.85-105
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• 2018

본 논문은 한국의 연구개발투자가 제조업구분에 따른 파급효과들을 산업연관분석을 이용하여 분석하고 있다. 연구 방법은 2010~2014년 국내 산업연관표 상에서 연구개발투자 부문을 외생화하고, 경제협력개발기구(OECD)의 기술수준 분류표에 입각하여 기술수준별로 제조업을 분류하여 연구개발투자가 미치는 생산유발효과와 부가가치유발효과를 분석하였다. 분석결과, 연구개발투자의 기술수준별 제조업 구분에 따른 생산유발효과는 중고기술과 중저기술에 속한 제조업에서 높은 것으로 나타났으며, 부가가치유발효과 역시 중고기술 제조업에서 높은 것으로 나타났다. 반면 연구개발투자가 가장 많은 고기술제조업에서 생산유발효과와 부가가치유발효과가 상기 2부문보다 낮은 것으로 분석되었다. 이러한 결과들은 한국 제조업이 연구개발투자를 통해 기술수준의 제고를 달성하고 이를 산업구조의 고도화로 이어간다는 품질사다리론과 연계되지 않았음을 의미한다. 이러한 분석결과로부터 한국의 연구개발투자가 고기술제조업의 생산유발과 부가가치효과의 증대를 위해 구조조정이 필요하다는 시사점을 얻었다. 본 논문은 산업연관표의 구조적 특성으로 인해 연구개발투자의 시차를 고려하지 못한 한계를 안고 있다.

• 한국식품과학회지
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• 제44권5호
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• pp.592-599
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• 2012

된장의 소금농도를 10%에서 6%로 줄이고 알코올 또는 겨자, 마늘을 단독 또는 혼합 첨가한 저식염 된장의 숙성 중 품질특성을 비교하였다. 된장의 amylase 활성은 숙성 2-4주에 높았으며 겨자 첨가 된장이 숙성 후기에 낮은 활성을 보였다. 메주 된장이 koji 된장에 비하여 효소 활성이 낮았으며, protease는 중성보다 산성 protease 활성이 높았다. 된장의 효모수는 겨자나 알코올, 마늘의 첨가로 현저하게 줄었으나 세균수는 겨자 첨가구에서 숙성 후기에 조금 적었다. 산화환원전위는 겨자 또는 겨자-마늘 첨가 된장에서 숙성 후기에 낮았으며, 수분활성도의 저하는 알코올 첨가구에서 심하였다. 알코올 첨가 된장이 숙성 중에 L-과 b-값이 저하가 심하였고 메주 된장은 L-값이 낮았고 a-값이 높았다. 된장의 pH는 겨자 또는 마늘 첨가구에서 낮았고 적정산도의 증가가 심하였으나, 알코올의 첨가로 적정산도와 산가는 적었다. 된장의 환원당은 알코올-마늘과 겨자-마늘 혼합 첨가구에서 높았으며, 알코올의 생성은 겨자의 첨가로 억제되었다. 된장의 아미노산성 질소는 마늘과 겨자 첨가구에서 높았으며 암모니아성 질소의 생성은 겨자 첨가구에서 낮았다. 8주 숙성시킨 된장의 맛과 종합적인 기호도는 알코올과 알코올-마늘 첨가 된장이 양호하여 저식염 된장의 제조는 소금의 일부를 알코올 또는 마늘로 대체하거나 이를 혼합하여 첨가하는 것이 효과적이었다.

• 한국식품조리과학회지
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• 제17권4호
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• pp.329-337
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• 2001

This study was carried out to observe the changes of Oiji quality during fermentation by preparing the samples with various functional ingredients (Chinese pepper(Sancho), onion, pine leaves) exerting antimicrobial effect. The pH values of all experiment groups decreased significantly in proportion to the ripening period(P＜0.05). Control and Chinese pepper-added groups showed a rapid decrease in pH after 5 days of ripening, and Onion- and Pine leaves-added groups after 3 days of ripening. All experimental groups showed the lowest pH value at the 20th day of ripening. Rapid permeation of salt solution occured in all groups at the 3rd day of ripening. But the increase rate of salt permeation decreased gradually after 3 days of ripening. Lightness and redness in color decreased gradually in all groups, but the redness of Pine leaves-added group increased at the 30th day of ripening. Yellowness of control group was higher than that of others after 10 days of ripening(P＜0.05), and the yellowness of pine leaves-added Oiji was the lowest among all after 5 days of ripening(P<0.05). The maximum cutting force of raw cucumber was observed at stem end followed by blossom end and middle part, and the Oiji samples also showed the same order at the early stage of ripening. In general, maximum cutting force of minor ingredient-added Oiji was higher than that of control and maximum cutting force was decreased at the 30th day of ripening. Onion-added group showed the highest value among all at the 40th day of ripening. Chinese pepper-added group was ranked low, but onion- and pine leaves-added groups were ranked high in sensory evaluation.

• 한국식품영양학회지
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• 제21권3호
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• pp.283-287
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• 2008

The principal objective of this study was to assess the quality characteristics of Hongsamdasik prepared with the addition of red ginseng powder(0%, 2%, 4%, 6%, 8%). The moisture content of Hongsamdasik did not significantly differ between the added red ginseng powder group and control group. The following Hunter color values are not part of the sensory evaluation testing in the results obtained with Hongsamdasik, decreased, whereas the a and b values increased with increasing amounts of added red ginseng powder. The bitter taste was evaluated as improving with increased amounts of red ginseng powder. Hongsamdasik with 2% red ginseng powder had the highest acceptability value. On our mechanical evaluation, the hardness recording, which increased from the control value with increased amounts of red ginseng powder, and significantly so(p<0.05). In conclusion, the Hongsamdasik with up to $2{\sim}4%$ added red ginseng powder would be a useful method for the production of Dasik with its traditional high quality.

• 한국콘텐츠학회논문지
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• 제8권10호
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• pp.158-171
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• 2008

최근 지식기반경제로의 진입과 함께 지적자본의 효율성 측정에 관한 문제는 미시적 측면은 물론 거시적 관점에서도 중요한 관심의 대상이 되고 있다. 본 연구는 2000년-2005년 기간 동안 한국, 미국, 일본, 중국을 중심으로 각 국가별 지식기반경제에 있어서 국가경제 성취도를 측정할 수 있는 새로운 지표 즉, 국민지적자본의 효율성계수와 부가가치지적계수를 측정하여 상호 비교분석 하였다. 분석 결과 미국의 경우 국민지적자본의 효율성계수와 부가가치지적계수가 각각 1.480과 6.585로 4개국 중 가장 높게 나타났다. 이는 4개국 중 가장 높은 1인당 GDP 41,541 달러와 연결됨으로서 가장 효율적으로 국민지적자본을 활용하고 있는 것 으로 나타났다. 한편, 한국 경우는 국민적자본의 효율성 계수는 1.321인 반면 이에 상응하는 부가가치지적 계수는 4.733으로서 지식기반경제의 이행정도와 국가 경제규모에 걸맞게 국민지적자본을 활용을 하고 있는 것으로 나타났다. 그러나 일본의 경우 가장 낮은 국민적자본의 효율성(1.271)에 비해 매우 높은 부가가치지적계수(5.695)를 보인 반면, 중국의 경우는 비교적 높은 국민지적자본의 효율성(1.438)에 가장 낮은 부가가치지적계수(3.815)를 보임으로서 여타 국가들과 대조를 보였다.

• 항공우주기술
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• 제13권1호
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• pp.174-183
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• 2014

부가처리시스템(Value-Added Processing System, VAPS)은 아리랑위성 영상자료 후처리를 위하여 개발되었으며 최근 VAPS의 성능 개선을 위하여 소프트웨어 버전과 하드웨어 사양이 변경되었다. 본 연구는 기존 VAPS(ver.1.0)의 성능 개선에 대해서 설명하고 개선된 VAPS(ver.2.0)에 대한 체계적인 성능 평가에 목적이 있다. 이를 위하여, 남한과 북한에서 실험지역(test-bed)을 선정하고 이들 지역에 대한 아리랑위성 2호, 3호 영상자료를 이용하여 자료처리 실험을 수행하였다. 결론적으로 VAPS(ver.2.0)는 정사영상과 모자이크영상 등과 같은 높은 레벨의 제품을 생성할 수 있는 능력이 있으며, 특히 그래픽처리장치(Graphic Processing Unit)를 사용하는 ver.2.0의 경우 자료처리 속도가 ver.1.0에 비해 최대 10배 이상 향상된 것으로 나타났다.

• 한국식품조리과학회지
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• 제29권3호
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• pp.223-231
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• 2013

This study was carried out for the purpose of inquiring into the effects on shelf-life, quality characteristics, and antioxidant activities, of Majakgwa. This study also regards to the use fermented turmeric powder at varying concentrations in the recipe. The proximate composition of fermented turmeric powder, crude fat, carbohydrate, crude protein, and crude ash was decreased. Viewed division compared to the freeze-dried turmeric curcumin content was increased during fermentation due to the increase of mineral content. With an increased of the amount of fermented turmeric powder used in Majakgwa recipes, the pH of the dough was higher than that of the controlled group. The acid value of Maejakgwa was lowered down, and most effectively controled when adding Turmeric power by 3~6%, and the peroxide value shows high antioxidant ability from the initial storagr period when adding 6%. TBA value appears to have the highest antioxidant ability, when adding 6%, showing lower increasing rate than that of sample group added 0~3% Turmeric powder. When added 9% or more, however, it shows higher TBA value comparing with normal Maejakgwa, the reference group, which indicates on the contrary that the antioxidant ability is lowering. The bitter taste, exterior color, incense of Turmeric, solidity, and crispy level of Maejakgwa with fermented Turmeric powder have been increased significantly as per increase of fermented Turmeric powder, and the sample group added with 9% have shown the best result in the overall taste level. It is anticipated that adding 6~9% of fermented Turmeric powder can increase the storage capability to give the best taste level and effective antioxidant ability by minimizing the off-flavor and bitter taste, through the research as above, which would be the most appropriate blending ratio of Turmeric powder for producing Maejakgwa.

• Journal of Microbiology and Biotechnology
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• 제23권4호
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• pp.572-578
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• 2013

Azotobacter vinelandii, a strict aerobic nitrogen-fixing bacterium, has been extensively studied with regard to the ability of $N_2$-fixation due to its high expression of nitrogenase and fast growth. Because nitrogenase can also reduce cyanide to ammonia and methane, cyanide degradation by A. vinelandii has been studied for the application in the bioremediation of cyanide-contaminated wastewater. Cyanide degradation by A. vinelandii in NFS (nitrogen-free sucrose) medium was examined in terms of cell growth and cyanide reduction, and the results were applied for cyanide-contaminated cassava mill wastewater. From the NFS medium study in the 300 ml flask, it was found that A. vinelandii in the early stationary growth phase could reduce cyanide more rapidly than the cells in the exponential growth phase, and 84.4% of cyanide was degraded in 66 h incubation upon addition of 3.0 mM of NaCN. The resting cells of A. vinelandii could also reduce cyanide concentration by 90.4% with 3.0 mM of NaCN in the large-scale (3 L) fermentation with the same incubation time. Finally, the optimized conditions were applied to the cassava mill wastewater bioremediation, and A. vinelandii was able to reduce the cyanide concentration by 69.7% after 66 h in the cassava mill wastewater containing 4.0 mM of NaCN in the 3 L fermenter. Related to cyanide degradation in the cassava mill wastewater, nitrogenase was the responsible enzyme, which was confirmed by methane production. These findings would be helpful to design a practical bioremediation system for the treatment of cyanide-contaminated wastewater.