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Global Entrepreneurial Strategy of Korean Cuisine for Advancing into US Dine out Market (미국외식시장에서의 한식 글로벌 창업전략)

  • Park, Jaewhan;Kim, Jae Hong
    • Asia-Pacific Journal of Business Venturing and Entrepreneurship
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    • v.11 no.3
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    • pp.169-176
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    • 2016
  • Our Korean cuisine, due to growing interests in Korean culture along with outstanding performance of K-pop stars, is attracting worldly attention. As the worldly food pursuit tendency is changing from"fast food" to "slow food", preference for our Korean cuisine, which is well-known for its healthiness, is growing. However, our Korean cuisine, in terms of the world citizen's preference, as receiving evaluation for being lacking behind of Sushi of Japan, Dimsum of China, pizza and pasta of Italy, rice noodle of Vietnam, even to Indonesian and Middle-East foods, has not been achieving drastic advancements despite the cosmopolitan's attention. The previous studies were suggesting that, failure of a localization strategy that changes our traditional taste and aroma adaptive to foreigners' preference, is a cause for this. This study, through case studies of Korean food businesses in the US which have achieved a success through localization strategy, attempts to propose the following global entrepreneurial strategy of Koran food at the US dining out market. As a global entrepreneurial strategy for success, we propose, first a sales strategy not for Koreans but for local people as main customers, second a customization strategy which is not our traditional way but that meets local standard, and finally a committed entrepreneurship.

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Student, Dietitian Reactions to Multicultural Food Service in Hannam School District (다문화 음식 급식에 대한 하남지역 중학생의 인식, 만족도, 메뉴 기호도 및 영양사의 태도연구)

  • Kim, Hee-Sup;Lim, Jae-Rong
    • Journal of the Korean Society of Food Culture
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    • v.26 no.5
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    • pp.478-489
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    • 2011
  • Student and dietitian reactions to a multicultural food service menu were studied. Food habits in a multicultural family could delay the acculturation of the children to traditional Korean food and could cause the isolation of children from the community. Also, Korean students need to be exposed to other cultures and foods because it can be a challenge to eat novel foods when students grow up. To help both multicultural and Korean children adjust to new foods, a multicultural menu was included in a school's food service. Students regarded the multicultural menu as access to another culture, but they felt that improvement of the food quality and menu diversity were required. The degree of satisfaction with the food quality, appearance, freshness, temperature, and menu diversity were all moderate. The multicultural menu was served as a single menu item or a combination menu item. The main dish single items - pasta, jajangmyeon, onigiri, hamburgers, rice and curry, kaupatmu, kaupatkung, and donburi - were liked, but nasi goreng was liked only moderately. The soup - based dish single item, tempura soba, was liked, while tomyum was disliked. The side dish single items - tangsuyook, Japanese donkatsu, baked sausage and potatoes, tandoori chicken, chicken britto, Vienna schnitzels, tender tortillas, and fried chicken wings - were liked. The desserts single items-sandwiches, pineapples, waffles, pizza, bread with strawberry jam, mangoes, and tacoyaki - were liked. The combination menus - Italian, Indian, and American - were liked, but the southeast Asian menu was the least favored. Acceptance of combination and single menu items were similar. Male students liked multicultural menu items more than female students in all categories. Approximately 60% of dietitians had experience serving the single menu items for multicultural food service. The appropriate serving times were twice per month. Dietitians guessed that 80% of the students liked the multicultural menu. The dietitians preferred serving American or Chinese foods to southeast Asian food. There were two difficulties in serving the multicultural menu, which were voiced as as lack of skill in cooking the items and improper cooking utensils and tableware for the items. Despite all the difficulties, the dietitians served the multicultural menu because it provided menu diversity, rather than for educational reasons.

Sensory Characteristics of Noodles by Descriptive Analysis (묘사분석에 의한 면의 관능적 특성 연구)

  • Son, Eun-Shim
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.21 no.7
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    • pp.292-302
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    • 2020
  • The purpose of this study was to investigate the sensory characteristics of 11 noodles from four countries by descriptive analysis and consumer acceptance test. Noodle types were udon, pasta, kalguksu, and plain noodles. Fourteen sensory descriptors were developed to evaluate the sensory characteristics of the noodles. The sensory characteristics of the noodles were sweetness, saltiness, springiness, hardness, chewiness, milk flavor, yeasty odor, milk powder flavor, loose particles, and so on. PCA conducted to visually summarize the sensory characteristics of noodles by consumer preference test revealed that 77.1% of the variance was positively defined by sweet, springiness, cohesiveness, chewiness, and moisture and was negatively defined by hardness, color, and floury taste. Yk_udng_KR, thin_KR showed high scores for attributes of springiness and cohesiveness. Overall consumer acceptance was surveyed. Udng_KR scored the highest for attributes such as gusu. Udng_KR showed the highest springiness and high moisture, taste acceptance, and overall acceptance. Note: Please confirm this word.

Results of Arthroscopic inside to Out Repair of Meniscus Tear (반월상연골 파열에 대한 관절경적 inside to out 봉합술의 결과)

  • Kim, Bo-Hyun;Hwang, In-Sung;Yun, Tae-Bong;Byun, Jae-Yong
    • Journal of the Korean Arthroscopy Society
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    • v.8 no.1
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    • pp.1-8
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    • 2004
  • Purpose: This study examined clinical cure and patients' satisfaction degrees by factors influencing surgical operation results, after arthroscopic inside to out repair as a nonabsorbable suture material, in case of meniscal rupture. Materials and Methods: Materials were 110 cases of 95 patients who could make paces for over 12 months from August 1999 to June 2002. Results were evaluated by clinical cure and subjective satisfaction degrees. This study, concerning those results, analyzed age, term from taking pictures to taking surgical operation, rupture section, rupture length, rupture types, lesion of articular-cartilage, and effects of anterior cruciate ligament operation accompanied. Results: 84 cases(76%) were clinically cured, 98 cases(89%) were subjectively satisfied. In case of accompanying anterior cruciate ligament rupture, and in case that rupture length was below 2 cm, rates of clinical cure and patients subjective satisfaction were significantly high. In case of complex or degenerative rupture, patients satisfaction rates were higher when comparing with clinical cure rates. Conclusion: Various sutures are possible as well as available in case of arthroscopic meniscal inside to out repair using nonabsorbable suture material. It can be concluded that patients age is not absolte consideration in determining the suture of meniscus. In cases of complex rupture, degenerative rupture, ruptures companied by joint-cartilage injuries, considerate consideratin need be paid to choose patients and operations.

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A Study on the Menu Selection Factors of an Italian Restaurant on Satisfaction (이태리 레스토랑의 메뉴선택 속성요인이 만족도에 미치는 영향 연구)

  • Min, Kye-Hong
    • Culinary science and hospitality research
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    • v.19 no.4
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    • pp.243-255
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    • 2013
  • The purpose of this study is to examine the menu selection attributes in Italian restaurants located in Jeonju area and analyze their customers' using patterns and favorite menu items in each menu section. The results are as follows. First, in terms of significance of choosing a menu item in Italian restaurants, the most important factors are defined as health management factors, service management factors, food management factors, and menu management factors. After the verification of satisfaction, there are significant differences in the health management factors. Second, in terms of Italian restaurant visiting patterns, the recognition level of Italian food was positive, number of visits per month was averagely once or twice a month, major companions were family members, main purpose was to having meals, and information of the food was acquired by word of mouth. Third, in each menu section, the most popular dishes were the one using mozzarella cheese in the antipasto, asparagus cream soup in the soup, carbonara in the pasta, the pizza topped with mozzarella cheese, salami, black olive, and tomato sauce in the pizza, fresh mozzarella cheese tomato salad in the salad, beef tenderloin steak and pan-fried halibut in the main dish, fresh fruits and tiramisu in the dessert. For future studies, there should be various researches and analyses for significant factors when selecting menu by each segment and group from the entire sample.

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Calcium Intakes in Korean and American Populations (한국인과 미국인의 생애주기별 칼슘섭취 현황 비교)

  • Yu, Areum;Yang, Yoon Jung;Jeong, Sarang;Kim, Jihye;Kim, You Jin;Kwon, Oran;Oh, Se-Young;Kim, Junghyun
    • Journal of the Korean Dietetic Association
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    • v.19 no.1
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    • pp.46-58
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    • 2013
  • Calcium intake has been insufficient in all age groups in previous Korean national surveys. This study was conducted to investigate calcium intake in Korean and American populations at different ages. We analyzed two national survey data: the 2007~2009 Korean National Health and Nutrition Examination Survey (KNHANES) and the 2007~2008 National Health and Nutrition Examination Survey (NHANES). Statistically, survey procedures were applied using the weight, cluster, and strata variables. The mean calcium intake of Koreans at ages of 1~2 y, 3~5 y, 6~11 y, 12~18 y, 19~64 y, and 65+y was lower than American populations at those ages. The sufficient proportions based on Korean Estimated Average Requirement (EAR) of 1~2 y, 3~5 y, 6~11 y, 12~18 y, 19~64 y, and 65+y in Koreans were 45.5%, 33.1%, 24.3%, 16.6%, 32.7%, and 19.0%. While the sufficient rates based on American EAR of 1~3 y, 4~8 y, 9~13 y, 14~18 y, 19~30 y, 31~50 y, 51~70 y, and 71+y in US population were 88.5%, 54.4%, 35.2%, 35.8%, 55.3%, 55.2%, 40.6%, and 24.5%. Overall, the major foods contributing to calcium intakes in Koreans were milk, baechukimchi, and anchovies, whereas, milk products, pasta, or bread were major contributions to calcium in American populations. The calcium supplement intakes in the American population were 5.5 mg (1~2 y), 15.5 mg (3~5 y), 13.9 mg (6~11 y), 35.7 mg (12~18 y), 150.3 mg (19~64 y) and 334.4 mg (${\geq}65$ y). These results suggest that Korean adolescents and older adults are the most insufficient in dietary calcium intakes among Koreans. In order to accurately estimate calcium intakes in Korean populations, calcium supplements and calcium-fortified foods should be considered.

PHENOLIC ANTIOXIDANT CONTENT OF OLIVE OILS AND THEIR POTENTIAL IN THE PREVENTION OF CANCER

  • Owen Robdrt W;Spiegelhalder Bertold;Haubner Roswitha;Wurtele Gerd;Giacosa Attilio;Bartsch Helmut
    • Proceedings of the Korean Society of Food Science and Nutrition Conference
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    • 2001.12a
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    • pp.95-109
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    • 2001
  • The traditional (European) Mediterranean diet is characterized by an abundance of plant foods such as bread, pasta, vegetables, salad, legumes, fruit, nuts; olive oil as the principal source of fat; low to moderate amounts offish, poultry, dairy products and eggs; only small amounts of red meat; low to moderate amounts of wine, normally consumed with meals. This diet is low in saturated fatty acids, rich in carbohydrate and fibre, and has a high content of monounsaturated fatty acids (MUFA). These are primarily derived from olive oil. Despite a wealth of general knowledge concerning the major classes of compounds present in olives and olive oil, detailed knowledge of the phenolic antioxidant content has been lacking. Therefore the aim of the study was to evaluate the phenolic antioxidant content in a range of olive and seed oils. While seed oils were devoid, on average, the olive oils contained $196{\pm}19mg/kg$ total phenolics as judged by HPLC analysis, but the value for extravirgin ($232{\pm}15 mg/kg$) was significantly higher than that of refined virgin olive oil ($62{\pm}12mg/kg$; P<0.0001). Appreciable quantities of simple phenols (hydroxytyrosol and tyrosol) were detected in olive oils, with significant differences between extravirgin ($41.87{\pm}6.17$) and refined virgin olive oils ($4.72{\pm}2.15$; P<0.01). The major linked phenols were secoiridoids and lignans. Although extravirgin contained higher concentrations of secoiridoids ($27.72{\pm}6.84$) than refined olive oils ($9.30{\pm}3.81$) this difference was not significant. On the other hand the concentration of lignans was significantly higher (P<0.001) in extravirgin ($41.53{\pm}3.93$) compared to refined virgin olive oils ($7.29{\pm}2.56$). All classes of phenolics were shown to be potent antioxidants. In future epidemiolgic studies, both the nature and source of olive oil consumed should be differentiated in ascertaining cancer risk.

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Quality Characteristics of Tomato Sauce prepared with Different Quantities of Chili Pepper (고춧가루 첨가량을 달리한 토마토소스의 품질특성)

  • Jun, Kwan-soo;Choi, Soo-Keun
    • Culinary science and hospitality research
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    • v.21 no.4
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    • pp.131-144
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    • 2015
  • The purpose of this study was to determine the best ratio of tomato sauce with chili pepper powder. The investigation of food quality after preparing tomato sauce with chili pepper powder shall be as follows. Moisture was reduced when red chili pepper powder were added gradually, although protein, fat, ash, and carbohydrates were increased. pH values decreased as red chili pepper increased as organic acid was reduced. In case of colour, L-value and a-value were reduced, although b-value increased. Lycopene and ${\beta}$-carotene increased by adding red chili pepper by virtue of the existence of carotenoid. Polyphenol, flavonoid, and DPPH radical also increased with the addition of red chili pepper as a result of red chili pepper's antioxidant property. In an attribute difference test, smoothness showed a low score when red pepper powder was added, but graininess returned a high score as red pepper powder absorbed moisture. The result of the sensory test for sauce, TC2 showed the best score in overall acceptance, while TC3 showed the best score for sauce with pasta in overall acceptance. Tomato sauce with 3% of red pepper powder was shown to have the most acceptable quality and should have powerful manufacture competitiveness.

Quality Characteristics of Fresh Noodles With Hot-air-dried Perilla Leaf powder (열풍 건조 들깻잎 분말을 첨가한 생면의 품질특성)

  • Kim, Jung-Soo;Ahn, Jong-Sung;Ahn, Kwang-Yeol
    • Culinary science and hospitality research
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    • v.19 no.3
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    • pp.73-86
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    • 2013
  • This study produced hot-air-dried perilla leaf to add Korea's popular perilla leaf to fresh noodles to examine their value as food and get the best fresh noodle recipe by adding 0%, 3%. 6%, 9%, and 12% of perilla leaf to flour. The moisture content of the dough was highest at 34.41% for the control group with 0% perilla leaf, whereas the pH was lowest at 5.59 for the dough with 12% perilla leaf. As a result of WRC analysis of the dough, moisture absorption increased with greater perilla leaf content. The moisture content of fresh noodles was lowest for the control group with 0% perilla leaf, whereas the pH was highest for the control group. The L, a, and b values of the dough were highest for the group with 0% perilla leaf powder. Hardness and cohesiveness were lowest for the 0% group and springiness tended to decrease with increased amounts of hot air-dried perilla leaf. The number of microorganisms decreased significantly with greater perilla leaf content on the third and fourth days. As a result of the sensory test, the 6% dough showed the highest scores for all items including appearance, flavor, color, taste, and texture. Overall acceptability was also highest at 7.20 for the 6% dough and lowest at 3.27 for the 12% dough. Based on the above results, when producing fresh noodles by adding hot-air-dried perilla leaf powder, inhibition of microorganisms improved with greater perilla leaf content for longer storage, but the sensory properties were best when 6% perilla leaf content was added.

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'Saemimyeon', a Tongil-Type Medium-Late Maturing Rice Variety with High Amylose ContentUsed for Rice Noodle Preparation (쌀면전용 고아밀로스 중생 통일형 벼 '새미면')

  • Cho, Jun-Hyeon;Lee, Jong-Hee;Park, No-Bong;Son, Young-Bo;Oh, Sung-Hwan;Han, Sang-Ik;Song, You-Chun;Seo, Woo-Duck;Park, Dong-Soo;Nam, Min-Hee;Lee, Ji-Yoon
    • Korean Journal of Breeding Science
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    • v.50 no.4
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    • pp.522-528
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    • 2018
  • Saemimyeon, a Tongil type, medium-late maturing rice variety, is especially used for preparing rice noodles. Its high amylose content was developed to fit market demands and to be affordable for rice processing industries. One of the high yielding lines, Milyang181 (Hanareum), was used in the final three-way cross of $IR50^*2$/YR18241-B-B-115-1-1 for yield improvement and cultivation stabilization, including disease resistance. YR24235-10-1-3, a high yielding and compact plant type, was selected and named Milyang278 after yield test at NICS (RDA, Miryang) in 2010. It was subjected to regional yield test at six sites in the middle and southern plain areas of South Korea. Saemimyeon heading occurs on August 12 and is a mid-late maturing cultivar, with resistance to leaf blast, rice stripe virus, and bacterial blight (K1-K3a), but it is susceptible to major diseases and insect pest infestation. Saemimyeon showed a high amylose content of 26.7%, with a relatively low KOH digestion value of 3.5, which are key factors in rice noodles and pasta processing. In the local adaptability tests, the yield of Saemimyeon was 7.08 MT/ha-an increase of approximately 106% compared to that of Dasan. Thus, Saemimyeon is suitable for cultivation in the southern and middle plain areas of South Korea.