• Archives of design research
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• v.16 no.3
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• pp.151-160
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• 2003

Packages have been used for a wide variety of purposes, for protection, for display, for transportation of goods, or for keeping personal belongings. According to the demands of society and the times, liquor packages have been specialized and have appeared in almost every shape and size without restriction to cine particular type of material. In spite of its rapid development and wide application in our society, liquor package design has rarely been considered as a subject of comprehensive study. Majoring in package design, I have become especially interested in the area of liquor package design. I would like to explore liquor package design from several aspects. With the advent of new market and the rise of a new consumer society, advertising and mass media have expanded rapidly. While convenience of use is not a major issue, serving size certainly are quality, appeal of heritage and health concerns. Heritage is a major consumer appeal in Whisky, Beer, Wine and spirits. Designers have drawn heavily on the tradition of alcoholic products, have used type and graphics to create the illusion of heritage for new products. A sidelight to the heritage aspect of spirits package is the evolution of outer boxes for international liquors. International liquors package design illustrated the past and current themes. The design is contemporary and spare. Colored panels correlated to the liquor flavor used on clean white, black, gold boxes. While this research does not deny the impact of structural innovation and convenience package design , it does deny the existence of a graphic plateau. It is assumed therefore, that development in technology can facilitate communication between East and West. This can be accomplished because as containers of products are used in social setting, their form will gradually apply strong influence to the need for economical, easily handled, easily utilized packaging. Typically, ethnic package designs are those packages containing products which are prepared and marketed to a category of people who are prepared and marketed to a culture traits. They are liquor products sold in the metropolitan New York area which are marketed specially to Asians, Hispanics, or Eurpean population. These cultural groups share numerous traits including religion, language, dietary habits and traditional drinking styles. Therefore, the products which are familiar or common in their native countries are often imported or marketed there to serve them. These packages and products are frequently found on the shelves of supermarkets in predominantly ethnic areas. That is Korea, Japan if packaging is correctly design it would appeal to the American market. My research is that oriental beverage -Soju is good example of this precept. Assumedly, there must be a degree of subjectivity since it is a mean in which the consumers can relate to its advertising. This degree to relate and identify is the degree to which the package will be remembered and purchased. Subjectivity is intimately related to purchases since there is no such thing as a rational purchase in a society that operates on mass consumption. It is essential that packages become more personal human, entertaining, and more like advertising in order to maximize merchandising potential.

• Journal of Food Hygiene and Safety
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• v.31 no.5
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• pp.375-379
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• 2016

Atmospheric pressure plasma (APP) was applied to examine microbial safety and qualities of commercial Sunsik. APP was generated in a square-shaped plastic container (250 W, 15 kHz, ambient air) and dielectric barrier discharge plasma treatment was applied for periods of 0, 5, 10, and 20 minutes. The total aerobic bacterial count in the control was 4.44 log CFU/g. Under plasma treatment for 20 minutes, Sunsik samples inoculated with Bacillus cereus, B. subtilis, and Escherichia coli O157:H7 resulted in a reduction of bacterial counts by approximately 2.20, 2.22, and 2.52 log CFU/g, respectively. The pH of the sample was found to decrease after APP treatment. Although hunter color $L^*$ of Sunsik increased, $a^*$ and $b^*$ value decreased as a result of APP. Increasing the APP time also enhanced the peroxide value. Further, sensory evaluation revealed that APP decreased color, flavor, taste and overall acceptability. The results of this study indicated that APP treatment improved the microbial quality of Sunsik, although further studies should be conducted to reduce the deterioration of sensory quality induced by APP.

• Korean journal of food and cookery science
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• v.28 no.5
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• pp.531-540
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• 2012

In this study, the effect of yam juice on the quality characteristics of the salad dressing was evaluated. Salad dressings were prepared with the salad dressing base (plain yogurt:mayonnaise:fresh cream=8:1:1), mulberry, omija for acidity, and yam for viscosity in the ratios of 4:4:6:1 and 4:4:6:3. Fresh yam juice was added at the level of 0, 7, and 18% of the salad dressing. As the concentration of the yam juice increased, the salad dressing increased in pH and decreased in acidity. The Hunter color L (lightness), b (yellowness) and a (redness) values of the salad dressing decreased as the amount of yam juice increased. The viscosity increased with the amount of yam juice. The total phenol content also increased with the amount of added yam juice. The antioxidant activities such as DPPH and hydroxyl radical activity of the mulberry salad dressing increased as the amount of yam juice was increased. The sensory preference test results showed that the salad dressings with added yam juice had higher scores in the color, flavor, taste and texture in comparison to the control. In the overall preference, the 7% yam juice added salad dressing had the highest score among the treatments. From these results, it was suggested that the salad dressing with the added mulberry, omija for acidity, and yam juice for viscosity was a functional salad dressing with high antioxidant activity.

• Journal of Animal Science and Technology
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• v.47 no.5
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• pp.837-850
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• 2005

This study was conducted to investigate the changes of quality characteristics on seasoned pork with Korean traditional 4 types seasoning such as soybean sauce(T1); Kimchi sauce(T2); pickled shrimps sauce(T3); onion sauce(T4). The seasoned samples were aged at 10±1℃ for 13 days. The results obtained were as follows; Except for T2, pH of treatments were significantly decreased(P<0.05) as aging period increased. Salinity(%) and saccharinity(%) of seasoned meat were tended to increased during aging period. Thiobarbituric acid reactive substances(TBARS) were increased significantly during storage in all treatment(P<0.05). T4 showed the highest TBARS among the all treatment groups. Volatile basic nitrogen(VBN) values of all treatments were significantly increased(P<0.05) as storage period increased. There were no significant differences in water holding capacity(WHC) among the all treatments, and those values were not changed by the passage of storage days. Shear force values of all treatments were tended to decreased by the passage of storage days. In surface color, the values of L*, a* and b* showed a tendency of increasing value along the storage days. The values of a* and b* of T2 were significantly higher than other treatments during aging period(P<0.05). In inner color, a* and b* values of T2 were significantly higher than those of other treatments during aging period(P<0.05). In the sensory evaluation of cooked meat, T3 treatment resulted in lower score in aroma, flavor, tenderness, juiciness and overall acceptability. The number of total plate counts and Lactobacilli spp. tended to increase with storage in all treatments group. The numbers of Escherichia coli were not changed by the passage of storage time.

• Korean Journal of Food Science and Technology
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• v.35 no.4
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• pp.635-641
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• 2003

A non-thermal pasteurization technology, high Pulsed Electric Field (PEF) has been thought to be a new alternative processing technology instead of heating. The objective of this study was to examine and compare the effect of PEF and High Temperature Short Time (HTST) treatments on the physicochemical, microbiological and sensory characteristics of citrus juices. Total sugar and titratable acidity values of fresh citrus juice and two treatments were not significantly different each other at p<0.05. The concentration of vitamin C in fresh citrus juice $(31.2{\pm}0.59\;mg%)$ was not significantly different with the value of PEF treatment $(29.4{\pm}0.75\;mg%)$ but was significantly higher than the value of HTST treatment $(27.4{\pm}0.75\;mg%)$. The color values (L, a, and b) in PEF treatment were significantly lower than the fresh citrus juice, but were higher than the values of HTST treatment. Both total bacterial cell counts $(6.65\;{\pm}\;0.08\;log_{10}(cfu/mL))$ and yeast counts $(7.79{\pm}0.07\;log_{10}(cfu/mL))$ in fresh citrus juice were significantly reduced by PEF $(1.39{\pm}0.14,\;2.42{\pm}0.1\;log_{10}(cfu/mL))$ as well as HTST treatment (0, 0). PE activity of fresh citrus juice $(1.3{\pm}0.12\;units/mL)$ was significantly reduced by PEF treatment $(0.11{\pm}0.01\;units/mL)$ and was totally inactivated by HTST treatment. Sensory evaluation scores in flavor, taste and overall acceptability between the fresh and PEF treated citrus juices $(7.2{\sim}7.5)$ were not significantly different but the values of HTST treatment $(5.1{\sim}5.8)$ were lower than others. Consequently, PEF treatment is thought to be a good alternative pasteurization method for fresh citrus juice to HTST treatment due to its strong pasteurization effect, reduced destruction of nutrients and good sensory characteristics.

• Culinary science and hospitality research
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• v.21 no.6
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• pp.103-119
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• 2015

This study was carried out to evaluate the quality of characteristics of Takju, Yakju, and spirit made from Bunkuk(flour), Phellinus linteus and Ginger kuk. The sacharogenic power of Nuruks and pH, brix, acidity, cell numbers of yeast, and alcohol content of Deotsuls were analysed; flavors, organic acids, and sensory evaluation of Takju, Yakju, and spirit were employed in the analysis of this current study. Results showed that the saccharogenic power of Phellinus linteus kuk after fermentation of Nuruks showed the highest level, and Phellinus linteus kuk and Ginger kuk showed the same level after dry Nuruks. During fermentation of Deotsuls, pH and brix decreased with increased fermentation time, while acidity increased with increased fermentation time. Cell numbers of yeast were found to be at the highest level in Phellinus linteus kuk on the first day of fermentation, and it was the same result in the final stage(p<0.05). Alcohol content increased with an increase in fermentation time, and showed no significant difference between control and test in the final stage of fermentation. In terms of analysis of flavor components, acetone and n-amyl alcohol were not detected in Takju, Yakju, and spirit. n-butanol was detected at the highest value, followed by i-amyl alcohol. Fusel oil was detected at the highest level in spirit fermented by Bunkuk. In analysis of organic acids, lactic acid showed the highest content followed by acetic acid. Very small amounts of acetic acid were detected in the spirit and other organic acids were not detected. In sensory evaluation, Takju, Yakju, and spirit made from Phellinus linteus kuk showed the highest score. As a result of this study, Phellinus linteus kuk presented the most desirable Nuruk in order to make Takju, Yakju, and spirit.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.232-247
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• 2015

This study was carried out to evaluate the quality of characteristics of the Takju, Yakju, spirit made by various pulse crop Nuruks which were made by Whyangonkuk(whole wheat, mung beans), Naebubijeonkuk mung beans, wheat flour, millet), Daedukuk(whole wheat, soybean). pH, Brix, total acidity, cell numbers of yeast and alcohol content of brews were analysed and flavors, organic acids, sensory evaluation of Takju, Yakju, and spirit were employed to analyze for current study. Results showed that pH value of Whyangonkuk brews during fermentation decreased the lowest, and Brix value also decreased. Total acidity of Whyangonkuk at the initial and final stage of fermentation revealed the most. Alcohol contents of Naebubijeonkuk brew presented the highest at the initial stage of fermentation, but there were no significant differences among Whyangonkuk, Naebubijeonkuk and Daedukuk at the final stage of fermentation. Cell numbers of yeast were found the most in Daedukuk at the first stage of fermentation, and cell numbers started to decrease after 2 days, but there were no significant differences at the final stage(p<0.05). In terms of analysis of flavor components, acetone and n-amyl alcohol were not detected in Takju, Yakju, and spirit. n-butanol was detected the most value followed by i-amyl alcohol. Fusel oil were detected the highest level at spirit, but no differences among Takju, Yakju and spirit. In analysis of organic acids, fumaric acid and formic acid were detected in Takju and Yakju. while 7 kind of organic acids were detected. Lactic acid showed the highest level in organic acid analysis. Takju and Yakju made by Whyangonkuk showed the highest score, and Daedukuk showed the opposite result but there were no differences in spirit made by Whyangonkuk, Naebubijeonkuk, and Daedukuk. As a result of this study, Whyangonkuk presented the most desirable Nuruk.

• Korean Journal of Food Science and Technology
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• v.5 no.1
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• pp.16-24
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• 1973

Breads were made from composite flours based on domestic resources and their quality was assessed to obtain the following results. 1) When barley bread was made according to the formula for standard wheat bread, its specific loaf volume (SLV) was quite low (1.3 at 100% addition of water) in comparison with 3.3 for wheat bread. Addition of 10% defatted soy flour increased its SLV to 1.7 (at 100% water). Among various flour-improving additives, the use of 1.5% GMS + 0.5% CSL gave best results (SLV: 2.0 at 100% water). Admixture of wheat flour with the composite flour based on barley was most effective. Replacement of barley flour with 25% wheat flour gave SLV of 2.8 (at 90% water) and that with 50% wheat flour gave SLV of 3.2 (at 90% water), comparable to standard wheat bread with respect to loaf volume, color and texture. 2) Sweet potato bread had the characteristics of turning black-brown on baking. Use of 20% defatted soy flour and GMS + CSL gave higher SLV (1.9 at 100% water). Addition of wheat flour at 25% or 50% level to the composite flour based on sweet potato flour gave SLV of 2.3 and 2.6, respectively, at 90% water and its color and texture were improved 3) Potato flour was different from sweet potato flour in baking, the effect of GMS + CSL being quite low. Bread from corn flour was different from barley flour bread and defatted rice bran was not suitable for bread-making. 4) Bread was made from following composite flours based on naked barley and sweet potato flours along with the use of proper additives: (a) naked barley flour + defatted soy flour + wheat flour (45 : 10 : 45) (b) naked barley flour + defatted soy flour + wheat flour (67 : 10 : 23) (c) naked barley flour + defatted soy flour (90 : 10) (d) sweet potato flour + defatted soy flour + wheat flour (40 : 20 : 40) (e) sweet potato flour + defatted soy flour (60 : 20 : 20) Sensory evaluation of above breads in comparison with standard wheat bread (So) gave the following decreasing order of scores, So>(a)>(b)>(c)>(e)>(d) and Duncan's multiple range test showed that bread (a) was not different from standard wheat bread significantly at 5% level, in overall evaluation including color, texture, taste and flavor.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.10
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• pp.1460-1468
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• 2011

This study investigated the quality changes and characteristics (0, 3, 6, 9%) of pound cake made with flour that included gamma irradiated (50 kGy) hot water extracts of Undaria pinnatifida sporophyll (WEUS). The pH of pound cakes decreased with increasing powder concentration, and gamma-irradiated pound cakes had lower pH than non-irradiated pound cakes at the same powder concentrations. The height, volume, specific loaf volume, and baking loss showed no significant differences between control and experimental groups. With increasing powder concentration, the L value of the crust and crumbs decreased, but the a value increased. The b value showed different tendencies between crust and crumb. The crust value was reduced with higher content of WEUS, but the crumb value increased. Gamma-irradiated pound cakes were also less hard than non-irradiated pound cakes. On the other hand, adhesiveness and springiness decreased with increasing powder concentration, but were not significantly different from the control. Also, gumminess and chewiness decreased but not significantly so. The hardness after several days of storage (5, 10, and 15 days) was higher than the control, and the springiness and cohesiveness were significantly reduced with increasing concentration compared to the control. The retrogradation increased in the control group, but it did not in the experimental groups. Results of radical scavenging activity using DPPH indicated that the gamma-irradiated group was higher than the non-irradiated group and it was also higher with higher concentrations of powder. In a sensory evaluation, when compared to the control, pound cake with 3% WEUS was superior in taste, flavor, and overall preference. Therefore, it was found that pound cake with 3% WEUS powder with gamma irradiation of 50 kGy added could improve the yield, taste, and antioxidant activity of pound cake.

• Korean Journal of Plant Resources
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• v.33 no.5
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• pp.516-535
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• 2020

This study was conducted to provide information on local resource plants by identifying aquatic and Riparian flora. We investigated the aquatic and riparian floras in 3 streams(Byeongseong-cheon, Buk-cheon, Oeseo-cheon) from February to October 2019. 321 taxa (i.e. 300 species, 5 subspecies, 15 varieties 1 Cultivars from 203 genera of 78 families) of the vascular plants were found in the survey area. Byeongseong-cheon is 133 taxa, Buk-cheon is 233 taxa and Oeseo-cheon is 132 taxa. Among 321 taxa, we found 5 endemic species, 3 red list plants, and However, endangered plants were not found in 3 streams. Aquatic and Riparian plant 138 taxa(i.e. Aquatic plant 20 taxa, Riparian plant 118 taxa). Life forms is annual plant 43 taxa, biennial plant 24 taxa, perennial plant 71 taxa. Aquatic plant growth forms emergent hydrophyte 13 taxa, floating leaved hydrophyte 1 taxa, submerged hydrophyte 6 taxa. The number of floristic regional indicator plants was 15 (i.e. 1 species of IV degree, 3 taxa of III degree, 5 taxa of II degree, and 6 taxa of I degree). Approved foreign export plants 31 taxa. In addition, 52 naturalized plants were identified, and the percentage of Naturalized Index (NI) and Urbanization Index (UI) were 16.1%, and 16.2%, respectively. Vascular plant usability and reclassification result is Edible 213 species (66%), Medicinal 244 species (76%), Flavor 10 species (3%), Industrial 136 species (42%), Ornamental 137 species (36%), Restoration 117 species (36%), Compost 155 species (48%), Unknown 7 species (5%). We hope that our results provide reference data to set up strategy of resources plants, conservation of biodiversity in the 3 streams and Sangju-si areas.