• Korean journal of food and cookery science
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• v.23 no.3 s.99
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• pp.369-377
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• 2007

The aims of this study were to develop and standardize the manufacturing procedures and ingredient formulation of non-fried, extrusion-puffed Yukwa. The quality and storage stability of the non-fried Yukwa (NF) were characterized and compared against a traditional deep-fried Yukwa (F). The moisture contents of both the NF and F were almost comparable at 5.12${\sim}$6.22% after the final product preparation. The textural hardness values of the NF samples were one-half to two times as hard as those of F, although no clear distinctions were reported between the two products by the sensory evaluation results (p<0.05). During storage, the acid value of F was 1.68 KOH mg/g on day 7, and then it rapidly increased to 5.52 KOH mg/g on day 14. In contrast, the acidity values of NF were 1.21 and 2.62 KOH mg/g on day 7 and 14, respectively. The peroxide values of the samples increased from 23.5 to 62.0 meq/kg (F) and from 2.0 to 2.5 meq/kg (NF) during the two weeks of storage after preparation, suggesting excellent fat stability for the NF product. Regarding the sensory evaluation results of the products, no significant (p<0.05) differences were noted between F and NF with scores of approximately 3.1 out of 5.0 points for the overall quality characteristics of the final products. Accordingly, we conclude that extrusion puffing technology could be adopted as an alternative to conventional deep fat frying as a partial manufacturing process of Yukwa.

• Korean Journal of Food Science and Technology
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• v.21 no.6
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• pp.820-825
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• 1989

Yukwa (one of most popular Korean traditional popped rice snacks) was made by four different varieties of rice, Shinsun (Japonica) and Hangang $(Japonica{\times}Indica)$ which are waxy rice and Dongjin (Japonica) and Samgang $(Japonica{\times}Indica)$ which are non waxy rice, for their quality by total expansion volume, hardness and brittleness. It was notified that hydration rate of waxy and non waxy rice for preparation of Yukwa were different by 30% and 42% in moisture content respectively soaked at $12^{\circ}C$ for 12 hours and the gelatinization temperature of their starch was $64.5-67.5^{\circ}C$ with no big difference by varieties. The quality of Yukwa was deeply related with amylose contents ranging from 18.5% of non waxy rice to 2-3% of waxy rice. Superior quality (p<0.05) was got from waxy rice. Lactic acid bacterial fermentation didn't improve the quality, and soybean and rice bran oil can be used for popping in even value.

• Journal of the FoodService Safety
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• v.5 no.1
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• pp.30-39
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• 2024

Rice, nuruk, and water are the main ingredients to prepare takju, a traditional Korean liquor. Takju quality varies depending on the type of ingredients and fermentation temperature. In the current study, different combinations of nuruk (SH, JJ) and rice (glutinous rice, non-glutinous rice) were fermented at different temperatures (20, 25℃) and analyzed for quality characteristics over the fermentation period of 10 days. Regardless of the temperature, higher soluble solids (27.1~29%) were measured in the takju prepared with glutinous rice compared to non-glutinous rice. And acidity increased from 0.03% to 1.1% to all takju fermented at both 20 and 25℃, and, higher acidity was measured in the takju prepared with JJ nuruk. The color value of lightness (L) decreased from 57.9 to 23.9. Alcohol content was less than 15.5% in glutinous rice takju and less than 12.3% in non-glutinous rice takju. Total bacteria count (7~8 Log CFU/mL) and lactic acid bacteria count (4~7 Log CFU/mL) increased in different takju. However, the very high yeast count was recorded in takju prepared from SH nuruk compared to takju prepared from JJ nuruk at 0 day of fermentation. A sharp decline (84.92~98.57%) of yeast was observed just after the 1st day of fermentation which gradually reduced to lowest at 4th day of fermentation. No yeast was observed at 6th day fermentation and onwards. These results indicate that the raw materials, especially rice and nuruk, affect the physiochemical properties of takju.

• Applied Biological Chemistry
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• v.41 no.5
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• pp.377-383
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• 1998

This study was undertaken to obtain the fundamental data for improving the quality of Korean traditional chonggugjang. To compare the physicochemical properties of traditional chonggugjang produced in different regions, sixty-seven chonggugjang samples collected at nine provinces were analyzed. The average moisture, protein, fat, non-fibrous carbohydrate, fiber, ash, amino nitrogen contents and pH value of collected chonggugjang samples were 55.0%, 17.6%, 3.3%, 13.3%, 4.9%, 5.8%, 0.23%, and 7.21, respectively. The average fatty acid compositions of chonggugjang were 53.8% for linoleic, 21.1% for oleic, 12.4% for palmitic, 9.0% for linolenic, and 3.7% for stearic acid. Traditional chonggugjang contained large amounts of glutamic acid, aspartic acid, and leucine, but less than 0.2% of cysteine and methionine. The average free sugar content was 3.3%, and the dominant free sugar among them were sucrose and galactose. The total average organic acid content of the samples analyzed was 883.0 mg% and citric, acetic, latic, malonic, succinic, formic, tartaric acid were also detected. The Hunter's color L, a, and b values of samples were 49.1, 7, 2, and hardness was $8.3\;kg/{\Phi}20\;mm$.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.40 no.1
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• pp.50-56
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• 2017

The IRR (internal rate of return) is often used by investors for the evaluation of engineering projects. Unfortunately, it is widely known that it has serial flaws. Also, External rate of returns (ERRs) such as ARR (Average Rate of Return) or MIRR (MIRR, Modified Internal Rate of Return) do not differentiate between the real investment and the expenditure. The PRR (Productive rate of return) is faithful to the conception of the return on investment. The PRR uses the effective investment instead of the initial investment. In this paper, we examined two cases of the engineering project. the one is a traditional engineering project with financing activity, another is the project with R&D. Although the IRR has only one value, it overestimates or underestimate profitabilities of Engineering Projects. The ARR and the MARR assume that a returned cash reinvest other projects or assets instead of the project currently executing. Thus they are only one value of a project's profitability, unlike the IRR. But the ARR does not classify into the effective investment and non-investment expenditure. It only accepts an initial expenditure as for an investment. The MIRR also fails to classify into the investment and the expenditure. It has an error of making a loss down as the investment. The IRR works as efficiently as a NPW (Net Present Worth). It clearly expresses a rate of return in respect of an investment in an engineering project with a loan. And it shows its ability in an engineering project with a R&D investment.

• Journal of Popular Narrative
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• v.26 no.3
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• pp.45-86
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• 2020

In this article, the "modernization of the tradition" constructed on the cultural politics and the way in which it appropriated in the korean theatre in the 1970s were analyzed. It is trying to reveal its implications. It is also a work to critically review the aspects of self-censorship in the korean theatre in the 70s. To that end, we looked at the theatre company Minye Theatre, which preoccupied the traditional discussions in the 1970s by creating national dramas. Until now, the evaluation of the theatre company Minye Theatre in the 1970s has focused on the achievement on the directing of Heo Gyu, who promoted the succession and transformation of tradition. However, the traditional ideology constructed in the state-led cultural politics in the 70s and the way in which it was operated cannot be evaluated only in terms of artistic achievement. The ideology of tradition is selected according to the selective criteria of the subject to appropriate tradition. What's important is that certain objects are excluded, discarded, re-elected, re-interpreted and re-recognized in the selection process of selected traditional ideology. This is the situation in the '70s, when tradition was constantly re-recognized amid differences between the decadent and the disorder that were then designated as non-cultural, and led to a new way of appropriate. The nation-led traditional discussion of the '70s legalized the tradition with stable values, one of the its way was the national literary and artistic support. Under the banner of modernization of tradition, theatre company Minye preoccupied the discussions on the tradition and presented folk drama as a new theatre. As an alternative to the crisis of korean theatre at the time, the Minye chose the method of inheriting and transforming tradition. It is noteworthy that Heo Gyu, the representative director of the theatre company Minye, recognized the succession and transformation of traditional performance as both a calling and an experiment. For Heo Gyu, tradition was accepted as an irresistible stable value and an unquestionable calling, and as a result, his performance, filled with excessive traditional practices, became overambitious, especially when it failed to reflect the present-here reality, the repeated use of traditional expression tools resulted in skilled craftsmanship, not artistic creation. The traditional ideology of the 70s unfolds in a new aspect of appropriation in the 80s. In 1986, Son Jin-Cheok, Kim Seong-nyeo, and Yoon Mun-sik, who were key members of the theatre company Minye Theatre, left the theatre to create the theatre company Michu, and secured popularity through Madangnori(popular folk yard theatre). Son Jin-Cheok's Madangnori is overbearing through satire and humor. It gained popularity by criticizing and mocking state power. On the other hand, not only the form of traditional performance, but also the university-centered Madanggeuk movement, which appropriated on the spirit of resistance from the people to its traditional values, has rapidly grown. In the field of traditional discussions of the 70s, Madanggeuk was self-born through appropriation in which the spirit of resistance of the people is used as a traditional value. Madanggeuk as well as Michu that achieved the popularization of Madangnori cannot be discussed solely by the artistic achievement of the modernization of tradition. Critics of korean theatre in response to state-led traditional discussions in the 70s was focused only on the qualitative achievement of performing arts based on artistry. I am very sorry for that. As a result, the popular resistance of the Madanggeuk and the Madangnori were established in the 'difference' with the traditions of the theatre company Minye Theatre. Theatre company Minye Theatre was an opportunity for the modernization of tradition, but the fact that it did not continuously produce significant differences. This is the meaning and limitation of the "tradition" of the theatre company Minye Theatre in the history of korean theatre in the 1970s.

• Journal of Distribution Science
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• v.13 no.6
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• pp.79-86
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• 2015

Purpose - The cosmetics industry is a traditional high value-added industry in terms of the domestic demand, small batch production systems, exclusive competition, and raw materials highly dependent on overseas countries as well as an oligopolistic market structure. However, new foreign brands and growing consumer awareness of inexpensive products, has triggered a shift. In line with changing lifestyles and the polarization of consumption, the industry faces a new market structure. Among its key characteristics is the cosmetics industry's numerous distribution channels (i.e., department stores, door-to-door sales, online shopping malls, brand shops, and discount stores). Therefore, the study of its distribution channels is essential. Research design, data, and methodology - The study analyzed channel distribution power divided into coercive and non-coercive power. The factors of coercive power included: unilateral request of an increase in commissions, interference in sales by taking advantage of a superior status, unilateral buck-passing at the time of a problem, unilateral request to stop sales activities, and a unilateral business contract; the factors of non-coercive power included favorable payment conditions, offers of various kinds of information, policy on commission reduction, pride in market entrance, and promotion support. In addition, the mediating variable "interdependence" was applied to the execution of department store (or mart) power and their shop conflicts and satisfaction to examine direct and indirect influential power. The methodology was a survey of managers of cosmetics shops in department stores (or marts). The questionnaire, based on a five-point Likert scale, included questions about basic personal information, execution of power, interdependence, conflict, and satisfaction. The study distributed 198 questionnaires and collected 131. Ten questionnaires with missing or hard to analyze data were excluded. Thus, 121 copies were analyzed. Results - According to the analysis, the execution of coercive power by department stores (or marts) did not affect interdependence, but the execution of non-coercive power did. Interdependence did not influence conflict, but did affect satisfaction. Additionally, the analysis revealed direct influential power: the execution of coercive power positively affected conflict and negatively influenced satisfaction; the execution of non-coercive power positively affected satisfaction. Conclusions - To offer suggestions for distribution business relations in the cosmetics industry, this study investigated how the execution of power by department stores (or marts) affected their shops. More specifically, it examined how much the execution of both coercive power and non-coercive power influenced conflict and satisfaction, and analyzed the mediating role of interdependence. In line with previous study results in various areas, coercive power was shown to be the source of conflict, leading to a decrease in satisfaction, whereas non-coercive power significantly positively influenced satisfaction. Moreover, non-coercive power increased interdependence, which led to greater satisfaction. As a result, interdependence had a mediating effect on non-coercive power and satisfaction. Based on the results, department stores (or marts) should look for improvements plans that increase interdependence. Such plans could alleviate conflict with the shops, increasing their satisfaction.

• Korean Journal of Food Science and Technology
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• v.40 no.5
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• pp.551-557
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• 2008

In order to investigate the effect of different ingredients on the quality of Korean rice wines, 30% of rice were substituted by malt, corn, potato, soybean, glutinous millet, unpolished rice, glutinous rice, or non-glutinous rice, when rice wines were prepared. Physicochemical and sensory characteristics of the rice wines from the varying ingredients were evaluated. Sample rice wines were analyzed for ethanol, pH, total acid, amino acid, soluble solid, coloring degree, UV absorbance, reducing sugar, organic acids, and free sugars. After fermentation for 16 days, the ethanol contents ranged from 13.28 to 16.23%, while the total acid levels were within the range of 0.27 to 0.32%. The amino acid contents in eight samples ranged from 0.18 to 0.36%, while the soluble solid contents were within the range of 8.35 to $11.1^{\circ}$Bx. Among the eight samples tested, rice wine prepared with malt showed the highest level of coloring degree, UV absorbance, and reducing sugar levels, while rice wine prepared with potato showed the lowest value. Organic acid contents of rice wines prepared with soybean, glutinous rice, and non-glutinous rice showed the highest levels of succinic acid followed by acetic acid, citric acid, malic acid, and pyroglutamic acid. Free sugar contents of all rice wines showed the higher levels of glucose followed by fructose and maltose. Rice wines prepared with unpolished rice and corn showed the same highest overall sensory preference. By descriptive analysis, the overall mean sensory intensities of samples prepared with glutinous rice and non-glutinous rice, showed similar levels of 'sweetness', 'fruitiness', and 'freshness of aroma', while those samples prepared with soybean, glutinous millet, and potato showed stronger intensities of 'nuruk', 'grain aroma', and 'yellowness'. Rice wine prepared with corn showed middle ranges in all sensory attributes tested.

• Journal of Korean Academy of Nursing
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• v.41 no.4
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• pp.500-509
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• 2011

Purpose: Time-driven activity-based costing was applied to analyze the nursing activity cost and efficiency of a medical unit. Methods: Data were collected at a medical unit of a general hospital. Nursing activities were measured using a nursing activities inventory and classified as 6 domains using Easley-Storfjell Instrument. Descriptive statistics were used to identify general characteristics of the unit, nursing activities and activity time, and stochastic frontier model was adopted to estimate true activity time. Results: The average efficiency of the medical unit using theoretical resource capacity was 77%, however the efficiency using practical resource capacity was 96%. According to these results, the portion of non-added value time was estimated 23% and 4% each. The sums of total nursing activity costs were estimated 109,860,977 won in traditional activity-based costing and 84,427,126 won in time-driven activity-based costing. The difference in the two cost calculating methods was 25,433,851 won. Conclusion: These results indicate that the time-driven activity-based costing provides useful and more realistic information about the efficiency of unit operation compared to traditional activity-based costing. So time-driven activity-based costing is recommended as a performance evaluation framework for nursing departments based on cost management.

• Journal of Biomedical and Translational Research
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• v.19 no.4
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• pp.103-109
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• 2018

Aspergillus luchuensis 34-1 was inoculated into wheat pellets with different conditions of raw materials to produce nuruk. The degree of substrate reactivity improvement of steam treated raw materials compared with that of non-heat treated was analyzed. The water content of the pellet was adjusted to 25% and 35%, and steam treatment for 10 minutes improved the substrate reactivity at 2.1-fold and 3.1-fold, and sterilization was also possible. The characteristics of improvement pellet nuruk were investigated according to the degree of crushing and water content of raw materials according to the temperatures and humidities ($23^{\circ}C$, $30^{\circ}C$ and RH 60%, RH 80%). The pH of the pellet nuruk was higher depending on the temperature, humidity and moisture content of the koji were lower, and the pH of the flour-pellet nuruk was lower than that of 2 mm milling wheat-pellet nuruk according to milling degree. It can be seen that the milling degree affects the growth of mold. The acidity and amino acid were generally higher as fermentation time increased. Also, the higher the incubation temperature, humidity and moisture content, the higher the value. Glucoamylase activity was significantly the highest in moisture content 35% D2b nuruk, cultured at $30^{\circ}C$ and 80% RH for 38 hours. This is higher than the previous reports on glucoamylase of rice-koji or commercial nuruk using fungi isolated from traditional nuruk. From these study, it is expected that making of improvement pellet nuruk would save the fermentation time considerably compared with traditional nuruks.