• 한국식품영양학회지
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• 제22권2호
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• pp.192-198
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• 2009

Cheongkukjang is a traditional fermented soybean food in Korea that is used in the manufacture of functional foods. This study was conducted to assess vitamin contents and sensory qualities of powdered Cheongkukjang dried by oven drying, far-infrared drying and freeze drying. Vitamins $B_1$, $B_2$, $B_6$, E, niacin and pantothenic acid were detected using all drying methods. However, vitamin D was not detected in the oven drying samples, and was most prevalent($82.47{\mu}g$/100 g) in the far-infrared drying samples. The sensory characteristics included color, off flavor, salty taste, bitter taste, sweet taste, roasted taste and after-taste. Oven drying and freeze drying samples exhibited highest and lowest color scores(5.62 and 2.0, respectively). Oven drying samples also exhibited the highest roasted taste score(4.76), although not significantly different from far-infrared drying samples(4.0, p<0.05), while the score of freeze drying samples(2.38) was significantly different from the other methods(p<0.05). It is concluded that freeze drying is most suitable.

• 한국조리학회지
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• 제17권1호
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• pp.58-77
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• 2011

본 연구에서 커피 음식 조화도에 영향을 미치는 맛선호도를 알아보기 위해 커피음식조화도와 맛선호도와의 상관관계를 살펴보고 맛 커피음식 조화도에 영향을 미치는 맛선호도가 있는지 조사분석하였다. 연구결과 커피음식 조화도에서 외국음식은 제과 제빵류에서 보통수준 또는 그 이상의 조화도가 있는 것으로 인식되었고, 커피믹스보다는 원두커피가 더 조화롭다고 인식하였고, 한국음식은 커피와의 조화도에서 보통수준 또는 그 이하의 조화도가 있다고 인식하였는데 이중 후식류인 떡류와 전통간식류, 한과류에서 상대적으로 조화도의 인식이 높았다. 맛 선호도와 커피 음식조화도와의 상관관계에서 외국음식은 단맛과 짠맛이 낮을수록 커피와 어울리는 것으로 신맛과 쓴맛, 매운맛, 담백한 맛은 선호도가 높을수록 어울리는 것으로 나타났다. 커피음식조화도에 영향을 미치는 맛 선호도로 외국음식은 일부음식을 제외하고 전반적으로 단맛과 단백한 맛이 영향을 미치는 것으로 나타났고 한국음식은 일부를 제외하고 전반적으로 쓴맛과 단백한 맛이 영향을 미치는 것으로 나타났다.

• 한국의상디자인학회지
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• 제3권2호
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• pp.23-34
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• 2001

This study aimed to investigate the Bobos style which represents new upper class in the information age and has influence on fashion world, and present the marketing strategy for that. As a result, Bobos' buying behavior of fashion goods and marketing strategy for that were as follows. The first, Bobos fashion style and their characteristics of buying behavior were 1. the pursuit of luxury and high quality 2. the pursuit of blending taste and of the traditional bourgeois and the bohemians 3. the pursuit of utility and practical thing 4. the pursuit of self expression and sense 5. the pursuit of natural and antique taste 6. pursuit of cultural and artistic aspect. The second, marketing strategy for Bobos' buying behavior of fashion goods were as follows. 1. Blending of the traditional prestige and freedom should be reflected on fashion goods. 2. The utility and natural style of fashion goods are needed. 3. The non-conspicous self expression and artisticㆍcultural taste should be reflected on fashion goods.

• 한국멀티미디어학회논문지
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• 제24권10호
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• pp.1449-1460
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• 2021

The visual design elements of packaging play an vital role in attracting consumers' attention, forming their sense of pleasure and sensory expectations, as well as having an important impact on the actual product experience. This study aims to explore whether the colors and textures in the packaging design elements of canned beer will affect consumers' senses, judgments and taste perception of canned beer. Participants in Survey I (N=193) evaluated their expectations for beer freshness, softness, bitterness and alcohol content by observing the packaging of canned beer, then recorded whether they could get the expected experience when tasting beer, and evaluated their preference and purchase intention. In the Survey II, 4 kind of colors and 2 types of texture shapes were applied, and all participants were provided with the same beer for multivariate cross contract analysis to evaluate the specific impact of color and texture of packaging design elements on consumers' taste and the interaction between sensory judgment and taste perception.The results showed that both colors and textures had a significant affect on the sensory expectation (pre-tasting score) of canned beer, but their effects on the sensory score after tasting (actual perception)were inobvious. The analysis of the influence of the interaction between color, texture and shape on taste perception shows that when the expected packaging appearance perception is similar to the actual drinking perception (i.e., straight line and B/G or arc line and Y/R), it is more likely to obtain consumers' favor and higher purchase intention evaluation than the inconsistent canned beer packaging (i.e., straight line and Y/R and arc line and B/G). This paper discusses the influence of these results on the packaging design of canned beer and the possibility of improving the brand efficiency by meeting the visual elements of packaging design expected by consumers.

• 한국식품과학회지
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• 제27권5호
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• pp.768-772
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• 1995

건 구기자와 볶음조건을 달리한 볶은 구기자의 열수 추출물에 대하여 여러 가지 이화학적 특성을 조사하였다. 건 구기자의 일반성분은 수분 17.5%, 회분 5.4%, 지방 14.7%, 단백질 18.9%, 섬유질 12.8%, 당질 31.7%였다. 열수 추출시 추출수율은 볶음온도와 시간이 증가할수록 가용성 고형분이 더 빨리 추출되었으며, 색도는 명도가 감소하고 적색도가 증가하여 추출물이 더 진한 갈색을 나타내었고 탁도 역시 증가하였다. pH는 볶음온도와 시간이 증가할수록 5.08에서 4.38로 감소하였고 산도는 0.09%에서 0.16%로 증가하였다. 유리당 함량은 볶음온도와 시간이 증가할수록 감소하였고 특히 glucose함량이 0.45%에서 0.12%로 크게 감소하였다. 지방산 조성은 건 구기자에 비해 볶음온도와 시간이 증가할수록 linoleic acid의 비율이 감소하고 palmitic acid의 비율이 증가하였다. 관능검사 결과는 볶음온도와 시간이 증가할수록 단 냄새, 탄 냄새, 신 맛, 탄 맛, 떫은 맛 등은 증가하였고 단 맛과 구수한 맛은 약간 감소하였다.

• Journal of Microbiology and Biotechnology
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• 제26권3호
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• pp.493-497
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• 2016

Glucosyl rubusosides were synthesized by two dextransucrases. LcDexT was obtained from Leuconosotoc citreum, that LlDexT was obtained from Leuconostoc lactis. LcDexT and LlDexT regioselectively transferred a glucosyl residue to the 13-O-glucosyl moiety of rubusoside with high yield of 59-66% as analyzed by TLC and HPLC. Evaluation of the sweetness of these glucosyl rubusosides showed that their quality of taste, in particular, was superior to that of rubusoside. These results indicate that transglucosylation at the 13-O-glucosyl moiety of rubusoside by different regioselective dextransucrases can be applicable for increasing its sweetness and quality of taste.

• 대한본초학회지
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• 제31권1호
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• pp.49-59
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• 2016

Objectives : This objective of this study was to develop the Korean herbology of the plants belonging to Amygdalaceae in Korea. The literatures of the successive generations have been thoroughly investigated to prepare this article.Methods : The 22 herbological books and research papers published at home and abroad were researched into their total catalog, medicinal plants, distribution, medicinal properties, actions etc.Results : There are totaled to 1 genus and 48 species in Amygdalaceae in Korea and among them, medicinal plants were 1 genus, 17 species, some 35 % in total. The Fructus is the main medicinal parts in the Amygdalaceae, which was used in 18 species. According to nature and flavor of medicinal plants in the Amygdalaceae, they were classified into balance 22 species, and warm 11; bitter taste 23, sweet taste 14 and sour taste 13 in the order. According to meridian propism of medicinal plants in the Amygdalaceae, they were classified into large intestine meridian 13 species, lung and liver meridian 11 species respectively. According to the properties and principal curative action, they were classified into drugs for activation of blood 11 species, drugs for detoxification 10 species, drugs for clearing away heat 9 species in the order. The number of toxic species in the Amygdalaceae was examined to be 5 species.Conclusions : Among 48 species in Amygdalaceae in Korea, medicinal plants are 17 species, and are mostly used for drugs for activation of blood, which are 11 species.

• 대한본초학회지
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• 제27권5호
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• pp.77-83
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• 2012

Objective : For the purpose of developing Korean herbalogy of the plants to Violaceae in Korea, the literatures of the successive generations have been thoroughly investigated to prepare this article. Methods : The examined herbalogical books and research paper which published at home and abroad. Results : 1. Violaceae plants (raised in Korea) are devided into 1 classes with 57 species. Among them, 14 species in 1 classes were found serviceable, which indicates 32 % of all Violaceae plants. 2. The herb is main medicinal part if medicinal plants in the Violaceae, which is used in 14 species. 3. According to the nature and flavor of medicinal plants in the Violaceae, they were classified into cold 8 species, and cool 7; bitter taste 8; acrid taste and little bitter taste 6 in the order. 4. According to the meridian propism of medicinal plants in the Violaceae, they were classified into liver meridian 6 species, heart meridian 3 species in the order. 5. According to the properties and principal curative action, they were classified into drugs for clearing heat, removing toxins 12 species; drugs for alleviate edema 7, and drugs for arresting bleeding 6 in the order. 6. There were no toxic species in the Violaceae family. Conclusion : There were totaled to 1 genera and 57 species in Violaceae in Korea and among them medicinal plants are 1genera, 14 species, some 32% in total.

• 한국식품과학회지
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• 제39권5호
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• pp.515-520
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• 2007

민들레 음료와 차 등의 가공제품 제조에 적합한 민들레 잎의 덖음조건을 확립하기 위하여 덖음처리에 의한 민들레 잎의 이화학적 성분 변화와 열수추출액의 이화학적 및 관능적 특성을 조사하였다. 덖음횟수가 증가함에 따라 민들레 잎의 유리당 함량이 감소하였고 특히 유리 아미노산과 총 폴리페놀 함량은 1회의 덖음처리에 의해서도 크게 감소하였다. 민들레 잎의 열수추출액의 아미노태질소, 총폴리페놀 등이 덖음처리에 의해 크게 감소하였고, 색도도 L, a, b 값이 생잎의 추출액에 비해 크게 낮은 값을 나타내었다. 반면 환원당의 경우에는 생잎에 비해 더 많은 양이 추출되는 것으로 나타나 덖음처리가 환원당 등 유용성분의 추출을 수월하게 하는 것으로 나타났다. 열수추출액의 향미묘사분석에 의해 떫은맛, 쓴맛, 풀냄새, 탄맛, 단내 등 5가지 관능적 특성이 도출되었고, 이중 떫은맛, 쓴맛, 풀냄새가 처리구간 유의적인 차이를 나타내었으며, 관능적 기호도 측정 결과 덖음횟수가 증가할수록 색과 맛에 대한 기호도가 증가하여 종합적인 기호도도 크게 증가하는 것으로 나타났다.

• 농업과학연구
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• 제45권3호
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• pp.547-559
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• 2018

Consumers are becoming increasingly interested in what kind of value their food has. Many studies have focused on consumers' preferences and willingness to pay for specific food values. However, few studies have asked consumers to consider or rank the importance of different food values. This paper determined consumers' food values by implementing the best-worst scaling approach and segmented consumers based on the relative importance of general food values that consumers place on them. Among a list of eleven food values (taste, safety, origin, appearance, price, environmental impact, naturalness, convenience, nutrition, fairness, and habit) which was compiled from previous studies on food preferences, on average, safety, nutrition, taste, and price were the most important values to consumers, whereas fairness, habit, appearance, convenience, origin, and environmental impact were the least important values. However, significant variation exists among consumers in terms of the relative importance of food values. To investigate the heterogeneity among consumers, a Latent Class Analysis was performed to classify consumers into subgroups based on responses to questions. Two latent classes were found and characterized as 'safety-nutrition' and 'taste-price'. The 'safety-nutrition' cluster represents 61% of the sample and a group of people who find safety and nutrition centered values to be the most important. Another cluster represents about 39% of the sample, and relative to the first group, this group finds price and taste values to be more important.