• The Korean Journal of Food And Nutrition
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• v.35 no.6
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• pp.531-536
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• 2022

Umami taste-yielding foods, such as, Joseonganjang, dried anchovies, dried shiitake, dried Konbu (kelp), and Yukjeot, are widely used in the Korean cuisine as soup base. While Umami taste enhancement related to Kokumi taste substances has been proposed in human sensory studies, the potential action of Kokumi taste substances has not been explored on calcium-sensing receptors (CaSR), here referred to as Kokumi taste receptors. In this study, we investigated the effect of Umami taste-yielding foods on Kokumi taste receptors using cells expressing human CaSR. We monitored the temporal changes in intracellular Ca²⁺ in HEK293T cells expressing CaSR in response to aqueous extract of Joseonganjang, dried anchovies, dried shiitake, dried Konbu, and Yukjeot. Kokumi substances tested-glutathione and γ-Glu-Val-Gly- evoked intracellular Ca²⁺ influx in a concentration-dependent manner. A similar increment of intracellular Ca²⁺ influx was induced by Joseonganjang, Yukjeot, and dried anchovies, but not by dried shiitake and dried Konbu. Only Joseonganjang- and Yukjeot-evoked intracellular Ca²⁺ influx was significantly reduced by NPS 2143, a CaSR-specific antagonist. These data indicated that some Umami substances/Umami-yielding materials could activate CaSR, but this property was not observed for all the Umami tasting substances.

• Journal of radiological science and technology
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• v.30 no.4
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• pp.419-426
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• 2007

In this paper, the input pattern vectors are extracted and the learning algorithms is designed to recognize taste(bitter, sweet, sour and salty) pattern vectors. The signal intensity of taste are used to compose the input pattern vectors. The SOM(Self Organizing Maps) algorithm for taste pattern recognition is used to learn initial reference vectors and the ot-star learning algorithm is used to determine the class of the output neurons of the sunclass layer. The weights of the proposed algorithm which is between the input layer and the subclass layer can be learned to determine initial reference vectors by using SOM algorithm and to learn reference vectors by using LVQ(Learning Vector Quantization) algorithm. The pattern vectors are classified into subclasses by neurons in the subclass layer, and the weights between subclass layer and output layer are learned to classify the classified subclass, which is enclosed a class. To classify the pattern vectors, the proposed algorithm is simulated with ones of the conventional LVQ, and it is confirmed that the proposed learning method is more successful classification than the conventional LVQ.

• Korean Journal of Heritage: History & Science
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• v.48 no.2
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• pp.48-63
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• 2015

This study began with the purpose of awakening an interest in Korean Nu-jung and seeking application plan based on Nu-jung of Aneuisamdong. Also it intends to suggest activation plan of Nu-jung while using the culture of taste for the arts and classical scholar of ancestors with the physical place named Nu-jung as the medium. As concrete ways to activate Nu-jung, we suggested plans which use the game of go(Baduk), main material of the culture of taste for the arts and classical scholar, and increase availability by planning a program adding picturesqueness of Nu-jung. By bringing the material named the game of go(Baduk) to the place named Nu-jung, we suggested the plan capable of experiencing the culture of taste for the arts and classical scholar and also expecting local promotion and economical effect. And the plan is to design and conduct night program, 1 night 2 days program, tailored program, and so on by combining the material of the culture of taste for the arts and classical scholar with the medium named 'Dal(the moon)' in the static place named Nu-jung. The plans above are applicable to most of Nu-jung scattered all over the country, which means that we have a lot of Nu-jung in Korea and, at the same time, we have abundant contents to be used as cultural properties. Now it's important how to develop and use these contents through the connection with various academic fields in terms of managing cultural properties. By understanding the value of the original form of culture while emerging from simply using cultural properties, we can use cultural properties in a higher level. For this, preserving cultural properties should be supported by continuous interdisciplinary study.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.6
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• pp.501-513
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• 2003

This study was conducted to investigate the relationship between general characteristics and the eating-out behaviors of 643 male/female industrial workers. The results of the study was summarized as follows. 1. The frequency rate of eating-out was higher for male than female, college graduates than high school graduates, high income earner than low income earner, and unmarried than married(p<0.05). 2. Average cost for eating-out was higher for male than female, for high educated and high income earner than low educated person. Age, married or not, personal health conditions and BMI, however, didn't make any difference in the average cost for eating-out. 3. Reasons fur eating-out was very different due to gender, age, degree of education income rate, married or not, BMI(p<0.05) but basically eating-out was due to get together with friends or colleagues. Also, people who thought they were not in good health answered that they did not eat-out in any conditions. Overweighted people ate out more often than normal or under-weighted people. 4. The method in gathering information about eating-out was different according to the level of education and whether married or not. On the other hand, gender, age, income rate, personal health condition and BMI did not make a big difference in its method. However, most People who Participated in the survey gathered information from people around them, such as friends/colleagues. 5. Taste was the most important factor in deciding the actual eating-out restaurant among the respondents and gender, age, level of education, married or not also made significant differences (p<0.05). 6. Besides personal health conditions and BMI, all the general characteristics including age made significant differences in selecting the most frequently visited restaurant. 7. Besides the personal health conditions, the transportation vehicle was different due to gender, age, level of education, income rate, married or not and BMI. As seen from the results, the eating-out behaviors mostly differed due to general characteristics. In order to searching for a new eating-out market, the general characteristics and the trend of the target customers has to be analyzed to activate the eating-out industry. In addition the need for highly nutritional food with low calorific value has to be emphasized along with the taste.

• Culinary science and hospitality research
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• v.10 no.2
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• pp.59-71
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• 2004

This study .is about marketing of menu-delivery-web site through internet which is getting bigger in working-together-couples. The purpose of this study is suggesting the way which can make internet marketing to activate by means of analysing of a certain enterprise's homepage with marketing mix method. We draw the findings which is seperated by goods, price, promotion, distribution, other service according to marketing constituents. As a result of research, it was found that each company has given much more weight on some part in internet marketing's field of activity. In general, they put an empasis on activity of goods and promotion. On the other hands they didn't consider prices and delivery to be important compared with other parts. In a field of price, menu-site just announced price but in further advance, it had better offer and compare two price level when customer used menu-delivery-web site or not. And that site needed to promote and to be advertised what customer who just think using web site was expensive have benefit in the price. One of the most important things about internet-marketing was that fast and exact feedback and community made each enterprise to be able to help to communicate with customer. For these strategy to execute effectively, first company's name should be known well and goods and service the company had should be well advertised. But first of all, differentiated strategy should precede through consistency of taste and quality, consistant information update as a internet-company and sincere homepage management.

• Culinary science and hospitality research
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• v.13 no.3
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• pp.187-198
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• 2007

Some problems are presented that Korean restaurants in jeonju area don't keep ancient fame, taste and tradition. Therefore, this thesis intends to positively analyse the evaluation of Korean restaurants' menu quality to activate Han brand, centering on Jeonju area. The findings of the study are as follows: First, this thesis named the items of analysis menu quality factor, menu quality evaluation factor, Han brand activating factor. Second, it analysed confirmative factor of menu quality evaluation and found that conformity was $x^2=67.143$, df=14, GFI=0.968, AGFI=0.917, RMR=0.056, NFI=0.902, CFI=0.962. It means that the measure of item variables was selected appropriately. Third, it constructed a menu quality evaluation model of Korean restaurants in Jeonju area and verified hypotheses, such as menu quality factors and their influences on menu quality evaluation, menu quality evaluation factors and their influences on activating of Han brand, and menu quality factors and their influences on activating Han brand. It verified the relations, and, as a result, found them to be positive(+) and selected all of the hypotheses.

• Journal of Korea Society of Digital Industry and Information Management
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• v.20 no.2
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• pp.37-47
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• 2024

The food tech market, which uses artificial intelligence robots for the restaurant industry, is gradually expanding. Among them, the robot barista, a representative food tech case for the restaurant industry, is characterized by increasing the efficiency of operators and providing things for visitors to see and enjoy through a 24-hour unmanned operation. This research was conducted through text mining analysis to examine trends related to robot baristas in the restaurant industry. The research results are as follows. First, keywords such as coffee, cafe, certification, ordering, taste, interest, people, robot cafe, coffee barista expert, free, course, unmanned, and wine sommelier were highly frequent. Second, time, variety, possibility, people, process, operation, service, and thought showed high closeness centrality. Third, as a result of CONCOR analysis, a total of 5 keyword clusters with high relevance to the restaurant industry were formed. In order to activate robot barista in the future, it is necessary to pay more attention to functional development that can strengthen its functions and features, as well as online promotion through various events and SNS in the robot barista cafe.

• Journal of Life Science
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• v.12 no.4
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• pp.433-441
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• 2002

There has been an increasing public concern about environmental safety and human health of field crops while customer consumes more and more field crops, to which overdose and residual chemicals were applied. As a solution for the problems, construction of sustainable agroecosystem is spreading out to pursuit the economic value of agricultural management as well as to meet environment concern. Public has extended their understanding on the preservation of environment and safeness of agricultural products, and governmental policy toward sustainable agriculture drives rapid increase of the production of sustainable agricultural products. Under this circumstances, it is time to encourage more consumption and to activate market system for the sustainable agricultural products. This study was initiated to diagnose the problems and future direction of domestic sustainable agriculture by analyzing the overall opinions of consumer on the sustainable agriculture. The results are as follows: The pursuit of low input management is a prerequisite to creat high valued agricultural products, and serious consideration should be taken to produce clean crops using natural products. Consummers are willing to pay 10∼50% more prices if the products get certified by official eco-label programs. It is believed that practice of sustainable agriculture using biopesticide and natural pesticide would accelerate the rapid extension of this pro-environmental agricultural management. To activate production and consumption of sustainable agricultural products correct informations on safety should be addressed to customer, and confidence has to be brought about from customer. This could be done by obtaining various and efficient distribution route, product competency for quality, upgraded sales strategy, maximum utilization of certificate system, and practice of recall system, so on.

• Culinary science and hospitality research
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• v.20 no.1
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• pp.120-132
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• 2014

This study was to investigate the undergraduates in Gyeongsan city, an area heavily populated with students, on their awareness of and their satisfaction with the local traditional food to suggest an effective marketing direction to town restaurants and to provide them with useful information to activate their business. The samples were taken by the convenience sampling method and the measurement was done by 5 points-Likert. The result was as follows. The students recognized that cleanliness(4.69 points), food texture(4,57 points), the freshness of food materials(4,56 points) and food price(4.20 points) were important. However, they considered the legitimacy of local traditional foods(3.59 points), the supplementary explanation of food(3.58 points) and the quantity of food(3.34 points) as less important. On the level of satisfaction with the food, they were highly satisfied with food taste(3.55 points), food flavor(3.47 points) and quantity(3.39 points), while showing relatively low satisfaction with food creativity(2.94 points), food originality(2.75 points) and the explanation of food(2.61 points). The result of IPA indicated that the food texture, food cleanliness, the freshness of food materials, food flavor, food taste and food nutrients were thought to be important among customers, to be kept well by the restaurants and to be shown as the items to be maintained further. The customers took other items like menu price and the creativity of menu to be important, but their satisfaction with these items were low due to lack of practice. Therefore, those items should be managed intensively.

• The Journal of Korean Medicine
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• v.19 no.2
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• pp.194-210
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• 1998

The main purpose of this work is the study on the etiology and pathology of the anorexia in oriental and western medicine. An appetite is stimulated by the need of supply of nutrition for life and the physical desire of hunger which appeared as the alternative of taste. In this paper, I investigated the anatomical and the physiological function system, the Piwei functional system and meridian distribution, and the differentiation of the disease according to the Zangfu(internal organs) in association with the anorexia. And conclusion could be summarized as follows : 1. The tongue, one of the Piwei functional system(脾胃機能系), is connected with Pi(脾), Xin(心), Gan(肝) and Shen(腎) meridian. Especially Pi and Xin meridian have the close relations with taste. 2. The appetite has the close relations with Piwei. The appetite and digestion is influenced by the function of smoothing and regulating and bloodflow of Ki(肝主疏泄), warming the Shen to activate the function of Pi(腎主溫養), cleansing the inspired air and keeping the Ki flowing downward(肺主肅降). 3. The cause of anorexia is the insufficiency of Ki of Piwei(脾胃氣虛), the attack of Wei by hyperactive Gan Ki(脾氣犯胃), the insufficiency of Wei Yin(胃陰不足), the declination of the fire from the vital gate(命門火衰) and the retention or stagnancy of undigested food (飮食停滯). Especially, the main cause of anorexia is the insufficiency of Ki of the Piwei(脾胃氣虛). 4. Recently the attack of Wei by hyperactive Gan Ki(脾氣犯胃) is raised by the main cause of anorexia. 5. The mental function of anorexia, which is induced by the unbalance of Pi, is directly associated with Xin(心) and Xin meridia(心經). 6. The goal of the treatment of the anorexia is dependent on the recovery of the weakness of the Pi. And for this goal, the disorders of the other organs is also treated. 7. In the point of the anatomy and physiology, the main cause of anorexia is the loss of function of the autonomic nerve system and the vagus nerve.