• Culinary science and hospitality research
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• v.15 no.2
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• pp.93-107
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• 2009

The aims of this study concerning tourists travelling in the island of Jeju include: to identify and assess the promotional efforts for traditional Jeju cuisine; and to identify the impacts of those efforts on customers and tourists. The analyses revealed that continuous promotion efforts, along with changes in the cooking methods and the development of new menus, are needed for the items of traditional Jeju cuisine that are relatively unknown to tourists and that fail to satisfy customers. Customers seeking Jeju food reported high satisfaction with such items as grilled meat and fish, steamed meat and fish, and raw fish(hoe), so those cooking methods must also be continually improved. Promotional efforts had impacts on the satisfaction and revisit rates of customers while the recognizability of foods offered had impacts on all areas, including the satisfaction and revisit rates of customers as well as word-of-mouth advertising among them. There needs to be an experience-oriented or educational program that introduces customers to traditional Jeju cuisine. Since customers and tourists gain information on traditional Jeju cuisine from the recommendations and word-of-mouth advertising from the locals they meet on the island, traditional Jeju cuisine should also be advertised to the local residents. The commercial merchandising of Jeju culinary culture and making festivals based on it must, therefore, be preceded by studies on how to increase the locals' awareness of local traditional cuisine.

• Culinary science and hospitality research
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• v.16 no.2
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• pp.322-329
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• 2010

The objective of this study is to investigate the attributes of purchasing soybean paste and calculate the priorities among the attributes focusing on traditional soybean paste in the Jeju region. To achieve this goal, the priorities was analyzed through a survey for restaurants and housewives with AHP methodology. The result showed that soybean paste made in B company was most preferred among domestic products, followed by one made in A company and traditional Jeju soybean paste. As a result of the sensitivity analysis, traditional Jeju soybean paste is considered to have a high market share if its price can be lower.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.1
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• pp.47-53
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• 2010

Bacteria strains with high activities of extracellular enzymes (protease, fibrinolytic enzyme, amylase, cellulase, and lipase) were isolated from Jeju traditional fermented soybean paste (Doenjang), and characterized by 16S rRNA gene sequence analysis and physiological properties. Protease activities were higher in JR14, JR19, JR25, JR32, JR38, JR47, and JR64 than Bacillus subtilis KCCM 12027 (standard strain). Amylase activities were shown in JR6, JR25, JR38, JR56 and JR81, while not in KCCM12027. Cellulase activities were higher in JR6, JR14, JR48, and JR65 than those of other isolated strains and KCCM 12027 whereas lipase activities were the higher in JR-14 and JR-48. Thrombolytic activity in JR19 with high hemolysis activity were 192% compared with that of plasmin as a positive control. Zymogram analysis indicated that the thrombolytic active strains had 4~5 bands in the molecular weight range of 25~75 kDa. Gene sequence analysis of rRNA revealed that the isolated stains had 99% homology with Bacillus species, and the thrombolytic active stain JR19 was B. stratosphericus $41KF2a^T$.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.8 no.1
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• pp.69-78
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• 2013

Settled lifestyle as important to health and healing to medical tourism and wellness tourism in the 21st century has emerged as the best promising service industry. Jeju Island has a variety of local resources, and the directions was considered to spa industry promotion application it. Jeju Island has a variety of local resources which can be used for spa industry promotion. Jeju Island's beautiful natural environment, mineral resources, water resources, biological resources, agricultural products, traditional folk remedies available in Jeju's spa treatments. Using the local resources of Jeju, 'Jeju specialized spa treatments' can develop of 12 kinds of spa treatments. Namely, thalssotherapy, stone therapy, black sand poultice, hot-floored therapy using volcanic soil, thalassotherapy, drinking therapy, hydrotherapy, herbal/medicinal plants poultice, forest therapy, Spa cuisine, facial beauty, diet therapy. 12 kinds of Jeju specialized spa treatments development and service to the local resources of basic research on the physical and chemical characteristics, product development, clinical trials, efficacy studies should precede. In addition, customized spa services programs should be developed considering the propensity of customers, customer needs, and a spa type. And standardized program of spa services and need a manual painter. Medical tourism and wellness tourism in conjunction with efforts to be considered in order to increase the competitiveness of the spa industry in Jeju.

• Fisheries and Aquatic Sciences
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• v.24 no.1
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• pp.19-31
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• 2021

Seaweeds are a potential source of minerals, essential amino acids, fatty acids, proteins, and various bioactive compounds such as antioxidants. The higher water content of seaweeds reduces the shelf life and this requires the appropriate drying method. The drying conditions play a major role in the conservation of nutrient composition in dried seaweeds. In recent years, the seaweed industry has used many different drying methods with advantages and limitations. Hybrid hot-water Goodle dryer (HHGD) which is a special dryer mixed with hot-water and a Korean traditional heating system (Goodlejang) might be a solution to avoid these limitations. The present study evaluated the effect of drying conditions in HHGD on nutrient composition and bioactivities of brown seaweeds. Moreover, freeze-dryer (FD) and HHGD were employed in this study to compare the dried outputs obtained from four brown seaweed species. The present study aims to evaluate the effect of the hybrid hot-water Goodle drying method (HHGDM) on the nutritional composition and antioxidant activity of dried seaweeds. AOAC standard methods were used to analyze the proximate composition of dried samples and their 70% ethanol extract. The intracellular and extracellular antioxidant activities were evaluated using Vero cells and electron spin resonance (ESR) spectrometer respectively. High performance liquid chromatography, apoptotic body formation, and in-vivo experiments were used for further confirmation of the quality of dried output. The proximate composition results obtained from drying in HHGD and FD did not exhibit any significant difference. Moreover, the seaweed extracts from the dried seaweeds by HHGD and FD dryings were also not different and both significantly down-regulated in-vivo and in-vitro oxidative stress. Furthermore, the high performance liquid chromatography results revealed that the two dryers did not make the major peaks different in the chromatograms. Freeze-drying method (FDM) provides elevated quality for dried output, but there are limitations such as high cost and low capacity. The results from a novel HHGD did not provide any significant difference with the results in FD and expressed a potential to avoid the limitations in FD. Overall, these findings solidified the applicability of HHGD over FD.