• 한국식품조리과학회지
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• 제16권3호
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• pp.226-231
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• 2000

Injulmi, a kind of traditional Korean sticky rice cakes, was prepared with the mixed flours of waxy and black rices in different ratio(0% to 25% black rice flour), and their quality properties were studied. In the sensory evaluation, the best acceptance was shown in the samples with 15% black rice flour. The scores for hardness, coarseness. chewiness, and flavor were increased as the added amount of black rice flour increased. The moisture content of the samples ranged from 43 to 45%, and it was increased as the added amount of black rice flour increased. In color value, lightness(L value) was 27.43∼65.63. The redness(a value) was -2.01∼4.74, and the yellowness(b value) was -1.40∼4.59. The redness and blueness were increased by the increase of black rice flour. In the texture properties, the increase of added black rice flour increased the hardness, chewiness, and gumminess of Injulml, but decreased the adhesiveness. Based on the results, the optimal recipe for Injulmi added black rice flour was to make with 85% waxy rice flour ant 15% black rice flour.

• 한국응용과학기술학회지
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• 제37권2호
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• pp.183-191
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• 2020

본 연구는 흑삼과 흑마늘을 이용하여 블랙잼을 제조하면서 물성의 변화를 모니터링 해 보았다. 블랙잼의 배합 조건은 흑삼(X₁, 30-54 g), 흑마늘(X₂, 75-135 g), 펙틴 4.5 g, 사과페이스트 270 g 및 프럭토올리고당 360 g이며, 반응 변수로는 탄력성, 응집성, 씹힘성, 깨짐성 및 부착성으로 반응표면분석을 실시하였다. 탄력성, 응집성, 씹힘성, 깨짐성 및 부착성에 대한 회귀식의 R²는 각각 0.8948, 0.9103, 0.9032, 0.9097, 0.8561로 5~10%의 유의수준에서 유의성이 인정되었다. 블랙잼의 탄력성이 가장 높은 흑삼 및 흑마늘 배합조건과 그 탄력성은 흑삼 함량 54.00 g 및 105.83 g에서 194.39%로 나타났으며, 탄력성이 가장 낮은 흑삼 및 흑마늘 배합조건과 그 탄력성은 흑삼 함량 31.48 g 및 119.43 g에서 164.11%로 나타났다. 블랙잼의 응집성이 가장 높은 흑삼 및 흑마늘 배합조건과 그 응집성은 흑삼 함량 48.85 g 및 129.62 g에서 40.96%로 나타났다, 응집성이 가장 낮은 흑삼 및 흑마늘 배합조건과 그 응집성은 흑삼 함량 50.06 g 및 82.77 g에서 32.96%로 나타났다. 블랙잼의 씹힘성이 가장 높은 흑삼 및 흑마늘 배합조건과 그 씹힘성은 흑삼 함량 42.95 g 및 106.83 g에서 43.19 g로 나타났다. 블랙잼의 깨짐성이 가장 높은 흑삼 및 흑마늘 배합조건과 그 깨짐성은 흑삼 함량 32.10 g 및 88.04 g에서 16,874 g로 나타났으며, 깨짐성이 가장 낮은 흑삼 및 흑마늘 배합조건과 그 깨짐성은 흑삼 함량 50.53 g 및 83.91 g에서 678 g로 나타났다. 블랙잼의 부착성이 가장 높은 흑삼 및 흑마늘 배합조건과 그 부착성은 흑삼 함량 32.91 g 및 124.60 g에서 14.06 g로 나타났다. 이상의 결과로부터 흑삼과 흑마늘의 배합비와 블랙잼의 물성의 관계를 조사함으로서 건강기능성 소재를 이용하여 누구나 즐겨 먹을 수 있는 블랙잼을 제조할 수 있을 것으로 여겨진다.

• 한국식품영양학회지
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• 제23권2호
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• pp.196-202
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• 2010

The principal objective of this study was to evaluate the quality characteristics of black ginseng jelly prepared with different 5 levels(0, 0.5, 1.0, 1.5, and 2.0%) of black ginseng extract. We assessed the ginsenosides level of white and black ginseng for comparison between white and black ginseng. And we conducted the pH, sugar content, Hunter's color values, the mechanical characteristics and sensory evaluation of black ginseng jelly samples. The levels of ginsenoside $Rg_3,\;Rh_1$, and $Rh_2$ of black ginseng were higher than those of white ginseng. The more black ginseng extract was increased, the sugar contents of black ginseng jelly were significantly increased(p<0.05). We noted that the luminance and Hunter's b values of jelly samples were decreased according to black ginseng extract was increased, but in Hunter's a values 0.5% black ginseng jelly was the highest of the all. With regard to the mechanical properties of the black ginseng jelly samples, the score of hardness, gumminess and chewiness were significantly increased. In color, taste and overall quality, the score of jelly with 1.0% black ginseng extract was significantly increased than those of the all.

• 한국축산식품학회지
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• 제36권6호
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• pp.737-743
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• 2016

The effects of black rice powder on the quality of sausage were investigated. Samples were prepared with 0% (control), 1%, 3%, and 5% black rice powder. With increasing black rice powder content, the moisture and ash content of sausage increased, while protein con-tent was significantly less than that observed for the control (p<0.05). The fat content in samples containing 5% black rice powder was significantly less than that observed for other samples (p<0.05). With increasing black rice powder content, the pH of uncooked and cooked samples increased. In addition, lightness, redness, and yellowness decreased. With increasing content of black rice powder, emulsion stability decreased. On the other hand, with increasing black rice powder content, cooking yield increased. As compared to the other samples, those containing high content of black rice powder exhibited higher viscosity. With increasing black rice powder content, the hardness of samples decreased, while the gumminess and chewiness of samples containing black rice powder were less than those observed for the control (p<0.05). Moreover, with increasing black rice powder content, the flavor, juiciness, and overall acceptability of samples increased. In addition, the tenderness of samples containing 3% and 5% black rice powder was significantly greater than that observed for the control and sample containing 1% black rice powder (p<0.05). In addition to the economic benefits, black rice powder can be used to improve quality characteristics.

• 유통과학연구
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• 제17권11호
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• pp.63-72
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• 2019

Purpose: Black Friday is a globally used as a promotion event. A lot of South Korean retailers also have used it as their promotion concepts. But South Korean Consumers' response to Black Friday has never been investigated academically. This study examined Black Friday shopping of South Korean consumers, including experiences, perceptions, motives and shopping mechanism. Research design, data and methodology: To verify the purposes of this research, a survey was conducted with 462 participants. This study analyzed descriptive features of experiences, perceptions and motives and developed and tested the model of shopping mechanism. Results: South Korean consumers perceive Black Friday as one of the credible marketing tactics offering a big price discount. They have generally positive perceptions and shopping experiences toward Black Friday. The key motive of Black Friday shopping is for saving cost. In addition, for South Korean consumers, perceived deal value, perceived innovativeness, saving cost motive and fun motive are important antecedents of shopping on Black Friday, and attitude toward Black Friday plays a mediating role between antecedents and shopping behavior. Conclusions: The findings of this study provide practical and theoretical insight to understand the impact of Black Friday in South Korea.

• 한국의류학회지
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• 제18권1호
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• pp.121-129
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• 1994

A study focused on the implication of the blue and black colors in Korean traditional costume is presented. The presented study shows that the blue color in most of literatures regarding Korean traditional costume implies not only green and blue colors, but also dark blue and black colors. In a broad sense, the blue color implies a color category which includes green, indigo, blue, dark blue and black. On the other hand, the color includes blue, dark blue and black in a narrow sense. The rotor black, however, should not be interpreted as blue and dark blue because it has two bypes of black colors with and without reddish tone. Four reasons that the color blue was understood as the color black were discussed in this paper. The fundamental reason was that the blue color looked like black because of dark shadows. Secondly, there was a difference of color awareness between the color blue in Korea and in China. Thirdly, there was a color difference related to the type of textiles. Finally, other substitutes were used because of the lack of blue dyes.

• 복식
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• 제59권2호
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• pp.87-100
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• 2009

This study examines black images as 'the other' in history and aims to analyze images of black female fashion models which have been changed in modern society, particularly in $21^{st}$ century post-modern world. Black images, established historically as illustrated on the paintings in $19^{th}$ century, were disseminated in $20^{th}$ century throughout the world especially by way of TV and movies as several typical images such as 'Coon' the clown as the object of entertainment, 'Buck' wild and resistant black rascal, and 'Mammy' obedient and fat black woman servant. The result of image analysis of black female fashion models, can be summarized as following five images. The first is the image of 'powerful'. Black female models frequently represent healthy image which reflects black people's excellence in sports and also the traditional Image of black skin color as strength. The second is the image of 'sexy'. They are adored as having perfect ideal body shape. They show off their sex appeal with their body. The third image is 'multicultural'. Black models represent cultures besides the western. The fourth is the image of 'fantastic'. In contrast to the real, resonable things, black female models represent wild, fancy, ghost things. The fifth is the image of 'racial discrimination' By arranging them in contrast to whites, a metaphoric image of racial discrimination can be displayed. The result shows that tome of racial images still remain on the other way.

• 한국식품영양학회지
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• 제31권1호
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• pp.94-103
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• 2018

The quality characteristics of bread with black rice flour were investigated to find the most preferred ratio of black rice flour. Its moisture, ash content, crude protein, crude fat, amino acids, and texture were analyzed. A sensory evaluation was also performed. The moisture and crude fat of bread with black rice flour were decreased in proportion to the added amount of black rice flour, but the crude protein and ash content were increased. The volume of bread decreased as the added amount of black rice flour increased. The pH value of bread increased in proportion to the added amount of black rice flour. The value of brightness and yellowness of the dough were the highest in the control. The added amount of black rice flour was negatively correlated with the brightness and the yellowness of the dough, but was positively correlated with the redness. Total free amino acids were found, and the dough with 5% black rice flour contained the highest amount, followed by 3%, 2%, and 1%. When evaluating the storage days, the springiness and cohesiveness of bread with black rice flour they decreased with time, but the chewiness and brittleness increased. Regarding the taste, preference was given to the bread with 2% black rice flour, which had the lowest rejection rate and was not affected by time in any meaningful sense. The bread with 2% black rice flour won the highest scores in the overall preference measurement.

• 한국식품영양학회지
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• 제33권3호
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• pp.299-308
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• 2020

This study investigated the quality characteristics of black soybean sediments to diversify the availability of soybean. The cooking method selected for black soybean sediment preparation was a pressure cooking process without soaking, considering the isoflavone content. The black soybean sediments were prepared by the addition of 0, 10, 30, 50 and 100% (w/w) black soybean. When 0% to 100% black soybean was added to the black soybean sediments, the moisture and crude protein contents increased from 53.17% to 54.41% and from 12.07% to 21.68%, respectively. The total isoflavone content of the black soybean sediments was increased from 2.69 ㎍/g to 696.09 ㎍/g, respectively, by the addition of black soybean. The anthocyanin content of the black soybean sediments ranged from 279.29 ㎍/g to 387.8 ㎍/g by the addition of black soybean. The total polyphenol content and the total flavonoid content of the black soybean sediments range from 1.72 mg/g to 2.00 mg/g and 0.89 mg/g to 0.92 mg/g, respectively, by the addition of black soybean. Given the isoflavones, total polyphenol, and anthocyanin content of the black soybean sediments, it is appropriate that the ratio of added black soybeans is at least 50% after the pressure-cooking process, regardless of soaking.

• 한국의류학회지
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• 제28권8호
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• pp.1076-1087
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• 2004

The purpose of the study is to give new aesthetic values of black dress one of the important items in contemporary women＇s fashion. Through the work, to give the new aesthetic characteristics that women really needed can be found. This study was processed by fashion books and articles, literal material with fashion photos which were related fashion trend from 1920 to the present. The results are as follows: In early 20th century, the black dress, which had simple form pursuing function like little black dress. In the middle of the 20th century, elegance and minimalism was represented by black dress, expressed erotic images together with see-through fabrics. In the end of the 20th century, body conscious style of black dress expressed sensual images of women. Modem black dress has design characteristics of the form: simple, close, exposure type and of the materials: matte, transparent and dazzling etc. Simple type emphasizes feminine elegance, while close type and exposure type disclose woman body curve to express erotic images. Matte materials made black dress express feminine elegance while transparent materials and dazzling materials made black dress express erotic and sensual beauty. The aesthetic characteristics of black dress were as followings: Sensualism expresses sexual attractiveness of women-close type and exposure type black dress and see-through materials and dazzling materials made black dress. Simplicity of extreme decoration effects are expressed through black dress having temperate and simple form. Femineity expresses traditional femineity to emphasize chaste, modest and elegant women images-the black dress, which is made of simple form, velvet and satin materials. Modernism combines black colour, which is called modem colour, with simplicity and function factors and pursues simple form. Ascetic practice controls mental and physical desire of the individuals, simple form without decoration covering up woman body and box type silhouette of black dress. Therefore, the study on image of the black dress, which have made appearance at modern fashion, is thought to help develop fashion trends and design, through which modern women express themselves and their beauty.