• Food Quality and Culture
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• 제2권2호
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• pp.85-88
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• 2008

We have investigated the effects of cottonseed extract on the proliferation, differentiation and lipopolysaccharide (LPS)-induced production of local factors in murine clonal osteoblastic MC3T3-E1 cells. Ethanol extract of cotton seed ($4{\sim}63{\mu}g/mL$) significantly increased the proliferatin of MC3T3-E1 cells (p<0.05). Moreover, cottonseed extract ($10{\sim}50{\mu}g/mL$) caused a significant elevation of alkaline phosphatase (ALP) activity and collagen content in the cells. Lipopolysaccharide (LPS) is a potent stimulator of bone resorption in inflammatory diseases. We examined the effect of cottonseed extract on the LPS-induced production of tumor necrosis factor a (TNF-$\alpha$) and nitric oxide (NO) in MC3T3-E1 cells. Treatment with cottonseed extract ($10{\sim}50{\mu}g/mL$) decreased the $5{\mu}g/mL$ LPS-induced production of TNF-$\alpha$ and NO in osteoblasts, suggesting that the antiresorptive action of cottonseed extract may be mediated by decrease in these local factors. This study suggests that cottenseed may contribute to antiresorptive action against osteoblastic cells, resulting in a beneficial effect in promoting the function of osteoblastic cells.

• 한국식품영양학회지
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• 제31권1호
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• pp.173-184
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• 2018

This research was conducted to examine coffee shop customers' preference and satisfaction by different types of promotion. Research samples ware adults with experience of any form of coffee shop promotion (n=209). Descriptive statistics, Chi-square, t-test and one-way ANOVA were used to analyze the relations among variables. Results showed that 'free coupon' was the most preferred ones. SNS was the most frequently used search method for coffee shop coupon promotion information. The most preferred event promotion was 'freebies', and preference levels were significantly different by age and employment status. 'Barista experience' was ranked highest in preference among cultural experience events. Drinking coffee was the most important purpose of visiting coffee shops, especially among unemployed, twenties, and women respondents. Coupon was evaluated the highest in usefulness and satisfaction among the three promotion methods. Event and cultural experience were preferred more by respondents in their twenties than those in their thirties. Results indicated that all promotion strategies are effective for increasing customer satisfaction and for inducing revisit. Findings also showed that preference for promotion was affected by customer characteristics such as age and gender. Therefore, coffee shops should consider using the most effective and attractive promotion strategy for their target market, while maintaining a consistent service quality level to fulfill customer expectation.

• 한국식품조리과학회지
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• 제21권6호통권90호
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• pp.867-876
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• 2005

The purposes of this study were, 1) to investigate the causal relationship between customer's life-style and motivation of eating-out, and 2) to research the causal nexus between motivation of eating-out and satisfaction of attributes to choose the restaurant. Reliability analysis, factor analysis, and Structure Equation Model(SEM) were adapted by Windows SPSS 10.0 and Amos 4.0. Life-style was divided into 7 factors and eating-out motivation into 5. Life-style influenced significantly each motivation of eating-out. It had positive influence on 'Reception and congratulation', 'Change of dietary life', 'Economic saving', "'Preference motivation', and 'Advertisement and companion's need', but negative influence on 'Reception and congratulation', 'Change of dietary life', and 'Preference motivation'. Customer's motivation of eating-out also influenced significantly the attributes. Factorl 'Reception and congratulation' had positive influence on all attributes except for 'Transportation convenience and distance to the shop'. Factor 2 'Change of dietary life' had negative influence on 'Food's taste, quantity, price', 'Sanitation and cleanness', and 'Staff's service quality' Factor 3 "Economic saving' had positive influence on 'Food's taste, quantity, price' and 'Transportation convenience and distance to the shop'. factors 'Advertisement and companion's need' had positive influence on 'Atmosphere of restaurant' and negative influence on 'Food's taste, quantity, price'.

• 동아시아경상학회지
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• 제8권4호
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• pp.1-18
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• 2020

Purpose - The current study attempts to reveal the causal relationship and identify the interrelationships among individual value, product selection attribute, and re-purchase intention of consumers when purchasing kimchi. Research design, data, and methodology - The surveys were distributed and retrieved to kimchi consumers in Seoul and Gyeonggi Province who were over 20 years old and who had purchased kimchi before. The current study utilized the self-reporting survey as the research method. Result - First, as a result of hypothesis 1 test, both internal value and external value had a significant effect. Second, as a result of hypothesis 2 test, while internal value had a significant effect, external value did not have a significant effect. Third, as a result of hypothesis 3 test, while internal value had a significant effect, external value did not have a significant effect. Fourth, as a result of hypothesis 4 test, all quality, brand, and price had a significant effect. Fifth, as a result of hypothesis 5 test, while internal value had a significant effect, external value did not have a significant effect. Conclusion - The current study aims to establish marketing and service strategies to maximize profits and secure competitive advantage in the kimchi industry through changes in the management strategy of the Korean kimchi industry.

• 한국조리학회지
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• 제22권7호
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• pp.100-111
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• 2016

본 연구에서는 토마토소스 제조 시 일반적으로 사용되고 있는 루(roux)를 대신하여 멥쌀가루, 찹쌀가루, 감자전분, 타피오카전분을 농후제로 사용한 토마토소스를 제조하였고, 일반성분 및 칼로리, 색도, 염도, 가용성 고형분 및 환원당, 점도 및 관능검사를 실시하여 토마토소스에 가장 적합한 농후제를 밝혀내고자 하였으며, 그 결과 토마토소스를 제조할 때 기존의 루 대신에 감자전분이나 타피오카전분을 사용하였을 경우, 관능적 기호도가 더 높아졌음을 알 수 있었다. 또한 저지방, 저열량의 토마토소스를 제조할 수 있으므로 최근 고지방, 고열량 식품을 기피하는 추세에 알맞은 토마토소스를 제조할 수 있음이 확인되었다. 추후에는 전분을 농후제로 사용한 토마토소스를 조리적으로 접목하여 관능적 특성을 연구하여 그 이용도를 높이는 연구가 진행되어야 할 것이다.

• 한국조리학회지
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• 제22권7호
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• pp.36-46
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• 2016

본 연구는 건강지향적인 현대인들의 욕구를 충족시키기 위해 바닐라 소스의 제조 시 설탕을 대신하여 감미료의 종류에 따라 자일리톨, 솔비톨, 아세설팜 칼륨, 아스파탐, 스테비오사이드를 선정하였다. 감미료를 달리하여 바닐라 소스를 제조하여 품질특성을 비교해본 결과, 설탕으로 제조한 소스에서 염도가 가장 낮았고, 당도가 가장 높았으며, 아스파탐으로 제조한 소스에서 당도가 가장 낮았다. pH는 솔비톨을 이용한 소스가 가장 높고, 아스파탐으로 만든 소스가 가장 낮았다. 색도는 아스파탐으로 제조한 소스가 명도와 적색도는 가장 높고, 황색도는 가장 낮았다. 수분함량과 점도는 자일리톨로 제조한 소스가 가장 점도가 높고, 수분함량이 가장 낮았다. 관능검사 결과, 색의 강도가 적당하고 단맛과 입안에서의 느낌이 강한 아스파탐으로 제조한 바닐라 소스가 맛과 텍스처, 전체적인 기호도에서 가장 기호도가 높았다. 따라서, 설탕을 대신하여 아스파탐을 사용해 바닐라 소스를 제조하면 현대인의 건강에 대한 욕구를 충족시키고, 성인병 예방 및 환자식으로 활용이 가능한 바닐라 소스를 제조가 가능함을 알 수 있었다.

• 한국프랜차이즈경영연구
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• 제9권1호
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• pp.41-51
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• 2018

Purpose - In franchise system, how to build the relationship between the franchisor and franchisee through influence strategy is very important, because it affects on the long-term orientation like recontract intentions. Thus, this study examines the effect of mandatory influence strategy on relationship satisfaction, relationship trust, and recontract intentions in the context of food-service franchise industry. This study suggests the guidelines on how franchisor uses their influence strategy on franchisee to maintain and increase the recontract intentions. Research design, data, and methodology - This study examines the structural relationship between mandatory influence strategy, relationship satisfaction, relationship trust, and recontract intentions from the franchisee's perspective. Mandatory influence strategy divide into three sub-dimensions such as request, legalistic plea, threat. In order to test the purposes of this study, research model and hypotheses were developed. Every constructs were measured by multiple items tested and developed in the previous research. Also, the constructs utilized in this research are measured using 7-point scales anchored by "1=strongly disagree" and 7=strongly agree". The data were collected from 496 owner and owner manager franchisees and were analyzed using SPSS 21.0 and Smart PLS 3.0. program. Analysis of frequency was conducted to identify the demographics and general characteristics of the survey subjects. In order to measure the reliability and validity of the measurement tools, confirmatory factor analysis and correlation analysis were conducted and structural model analysis was conducted to verify the proposed research model. Result - The results of this study are as follows. First, this research found that mandatory influence strategy is positively related to relationship satisfaction and relationship trust, but not to recontract intention directly. Second, this research also found that the full mediating role of relationship satisfaction and relationship trust between the mandatory influence strategy and recontract intention. Conclusions - The findings of this research indicate that franchisor should use properly mandatory influence strategy to improve recontract intentions through relationship satisfaction and relationship trust. Due to the nature of food-service franchise industry, which needs high relationship quality, franchisor must manage their franchisee using influence strategy in order to improve satisfaction and trust. If franchisee perceives higher relationship quality, they will show higher intention to recontract. At the end of this paper, limitations and future research directions were suggested.

• 한국식품영양학회지
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• 제21권4호
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• pp.443-447
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• 2008

The principal objective of this study was to conduct a physiological evaluation of Korea Ginseng, Deoduk and Doragi pickles. Prior to the processing of the 3 kinds of pickles, total phenolic acid contents, lecithin oxidation inhibitory effect, SOD -linked activity and hydroxyl radical scavenging activity of Korea Ginseng, Deoduk and Doragi water extracts were assessed. After the processing of 3 kinds of pickles, we conduct a sensory evaluation and color values assessment. The total phenolic acid contents of Korea Ginseng, Deoduk and Doragi water extracts were $1.66{\sim}1.70mg/m{\ell}$, levels which were similar to that of tocopherol($1.81mg/m{\ell}$) but significantly lower than that of BHT($4.06mg/m{\ell}$)(p<0.05). The lecithin oxidation inhibitory effects of the Ginseng extract(98.86%) were similar to those of BHT(98.90%), but were significantly higher than those of Deoduk(35.70%), Doragi(78.07%) and tocopherol(65.91%). SOD-linked activity of Korea Ginseng water extract (42.58%) was similar to those of BHT(47.86%) and tocopherol(50.47%), but significantly higher than those of Deoduk (17.98%) and Doragi(20.75%). The hydroxyl radical scavenging activity of the Ginseng water extract(87.85%) was similar to that of BHT(8.58%), but significantly higher than that of Deoduk(79.51%), Doragi(77.62%) and tocopherol(78.95%). In the results of our sensory evaluations of the 3 kinds of pickles, the Ginseng pickle evidenced significantly lower acceptance scores in taste, color, flavor, texture, and overall quality. The luminance of the Ginseng pickle was significantly higher than the Deoduk pickles, the value of the Doragi pickle was significantly higher than those of the Ginseng and Deoduk pickles, and the b value of the Deoduk pickle was significantly higher than that of the Ginseng pickle.

• 한국조리학회지
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• 제12권2호
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• pp.222-235
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• 2006

Herbs have unique tastes and flavors, and they have been used in western foods. This study used herbs to make cookies. The purpose of this study was to investigate the sensory characteristics of cookies with rosemary(1, 2, 3, 4%) and mints(1, 2, 3, 4%) after foretasting herbs. The sample of this study was 880 college students which consisted of 436 males and 444 females. The results of this study were as follows. This study was conducted to find a high quality product through a sensory test with rosemary and mints. First, in terms of foretasting experience, the respondents had tasted 12 herbs. 65.2% of them preferred parsley, followed by mint(45.2%), bay leaf(44.0%), rosemary(28.3%), basil(21.8 %), etc. Second, in terms of the most important items while making herb added to bread and cookies, taste was high with 45.8%, flavor 27.3%, price 10.1%, nutrition 8.5%, etc. There were significant differences between genders and among majors(p<0.001). Third, it was found that appearance was high with 2% added group(M=6.00) in terms of sensory preference. The flavors, tastes, texture, overall acceptability were high with 1% added group in terms of sensory preference of cookies with rosemary. The respondents showed low preference for cookies with mints. While the 1% added mint group showed the highest preference for appearances and texture, the control group showed the highest preference for flavors, tastes and overall acceptability. There was a significant difference in appearances and tastes on all samples except colors and taste of rosemary added cookies $(p<0.05{\sim}p<0.001)$. Fourth, males preferred 2% rosemary added one in appearances and tastes in a sensory test. They preferred the 1% rosemary added group in terms of flavors, texture, and overall acceptability. Females preferred appearances of cookies with 2% rosemary and also preferred flavors, tastes, texture and, overall acceptability with 1% rosemary. Both of them less preferred 4% mint added one. Overall, this study found that respondents preferred 1% rosemary herb cookies. There should be further researches with less than 1% mint to make herb cookies.

• 한국조리학회지
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• 제15권2호
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• pp.255-267
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• 2009

이 연구의 목적은 조리 실습을 위한 조리실습시설의 전공자의 중요도와 만족도를 평가하는 것이다. 이를 위해 설문은 충청도에 위치한 Y대학교에서 조리를 전공하는 100명의 학생에게 설문지를 배포하였고 총 71부의 유용한 설문지를 본 연구를 위해 사용하였다. 통계적 분석을 위해 SPSS 10.0 Win을 사용하였으며, 중요도-실행도 분석은 조리 교육의 핵심 요소인 실습 시설에 대한 중요도와 만족도를 비교하기 위해 실시하였다. 연구의 결과는 다음과 같다. 첫째, 조리실습시설에 대한 만족도(M=3.42)는 중요도(M=4.09)보다 낮게 나타났다. 둘째, 조리실습시설의 중요도 및 만족도는 사전 교육 무경험자와 유경험자 사이에 차이가 있는 것으로 나타났다. 사전 교육 경험이 있는 전공자는 기물의 보유량에 비해 보유 기기 기물의 유용성을 더욱 중요시하였고 빠르게 개선되어야할 요인으로써 사전 교육이 있는 전공자는 조리 실습실 내 환기시설과 급 배수시설을 중요하게 생각하는 것으로 나타났다. 조리 교육에 있어 이 연구의 시사점은 조리 실습실에 대한 전공자의 교육 만족도 향상에 공헌 할 것이다. 그러나 표본추출에 있어 한정성으로 인해 연구의 결과를 일반화시키기 어렵다.