• 한국조리학회지
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• 제6권2호
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• pp.67-78
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• 2000

Busan is an underdeveloped region in food culture, though it has geographically convenient conditions of location to make good use of marine products from the sea and the river, a variety of grain and vegetables, and forest products. Thus, in this research, I studied the traditional and local native foods of Busan, focusing on there origins and the backgrounds of their development. There are many traditional and local native foods in Busan, Pajun, Macguli, Jaechupguk, Gupoguksoo and etc. For the development of food culture of Busan, We will keep researching its traditional and local native foods and try to form a new pattern of food culture, making the adventage of an international trading city.

• 한국식품조리과학회지
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• 제29권4호
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• pp.425-437
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• 2013

This study conducted a questionnaire survey of the current use status of central kitchen products on 198 dietitians and cooks working at a catering center of a company affiliated with group S in order to investigate the use state of the central kitchen products in catering. The largest groups of respondents answered that they use the central kitchen products once two to four days. As a reason to use it, the largest group answered that they used it because of the ease of preparation. In addition, the results show that the subjects often use sauce and processed vegetables among the central kitchen products. This study investigated the efficiency of cooking, hygiene and safety management of the central kitchen products. The results show that they have a large effect on shortening the cooking time. The quality control and service efficiency of the central kitchen products showed a positive reaction to the menu diversification and excellent quality but a negative reaction to the nutritious superiority. The operating cost efficiency of the central kitchen products generally showed a negative reaction except for the reducing effect of waste rate. As an improvement of the central kitchen products, the survey shows that the reduction in price and quality progress should be most urgently improved. Based on these results, the introduction of the central kitchen products into to the catering enables to standardize mass production, improve the taste and quality, cook without professional chefs and produce productivity increasing effect in the catering by the time shortening effect.

• 한국식품영양학회지
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• 제19권4호
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• pp.427-434
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• 2006

This study was performed to investigate the consumption and the preference of chungkukjang products among the middle school students. The subject were 538 middle school students(male 283, female 255) in $3^{th}$ grade, and were asked to fill out the questionnaire. The collected data were analyzed by SAS package. The result showed that most students knew about traditional chungkukjang(88.5%) and chungkukjang powder(68.2%), but only 43.5% and 29.4% of the respondents knew about raw chungkukjang and chungkukjang pill, respectively. When asked how often they eat chungkukjang products, traditional chungkukjang were taken often, but chungkukjang powder, raw chungkukjang and chungkukjang pill were shown to be taken relatively less. Over 60% of the students responded that they liked chungkukjang products, because of 'encourage by parents' and 'good for health', but there was no statistical difference by gender. When asked about the reasons for the dislike of the chungkukjang products, male students responded 'bad smell'of traditional chungkukjang, while female students 'eplied' not eating at home'. The students disliked the chungkukjang powder, chungkukjang pill and raw chungkukjang because of 'not knowing it.' These results showed that the social interest and support for the chungkukjang products were necessary and there was a need to advertise the chungkukjang products.

• 복식문화연구
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• 제20권4호
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• pp.485-499
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• 2012

This study suggests designs for fashion-cultural products that can communicate the uniqueness of Korean traditional culture. To this end, motives and printing patterns were created based on the formative beauty of traditional sewing crafts. A literature review was completed to identify characteristics of Korean traditional sewing, and the motives were developed through Adobe Illustrator CS4 and Adobe Photoshop CS4. Those motives were applied to handkerchiefs, neckties, pouches, and handbags. The sewing crafts used in this study included thimbles, bobbins, and chumoni (a Korean traditional pouch). The motives were produced in a manner that best exemplified the unique formative beauty of the sewing crafts while also presenting modern images of the crafts. The motives from thimbles reflected the lateral side of their originals, while the motives from bobbins adopted fan- or rectangular-shaped bobbins. The motives from chumoni were based on Duruchumoni and Guichumoni. A total of 12 motives were developed, and a total of 36 textile designs were suggested based on those motives. A total of 42 designs for fashion-cultural products, including handkerchiefs, neckties, pouches and handbags, were developed. Among them, motives applied to handkerchiefs were expanded to apply to scarfs, as well.

• 복식문화연구
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• 제30권5호
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• pp.689-702
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• 2022

Global fashion houses have recently incorporated traditional Korean motifs within their inspiration. This trend is an opportunity to showcase the colors of traditional Korean culture by investing in the new design content. Products specifically based on traditional Korean culture are lacking in brand awareness despite the success of Korean content. Accordingly, this study designs cultural products based on Korean folk painting that captures Korean people's satirical sense of humor. Korean folk painting theories are analyzed, from which different types of folk paintings are classified based on research of bibliographies and online documents. Following classification, the results are dataized as different types of folk paintings and their meanings. Furthermore, images of folk paintings are categorized and scanned digitally. The digitized images of the folk paintings are processed through Adobe Photoshop CS for overall layout and Adobe Illustrator CS for detailed designs. Traditional categories of Korean folk paintings are used, including flowers and birds, letters, and study stationery. Using the main elements of the flower and birds category, designs with cultural products such as images of flowers, birds, animals, and fish are produced. The final designs are used to create fashion items that can easily be used for embellishment or self-presentation: a scarf and a necktie. The scarf and the necktie are not only merchandise; they also symbolize the story, humor, and hope that Korean folk paintings once symbolized.

• 한국의류학회지
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• 제46권6호
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• pp.945-962
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• 2022

This study examines the use of traditional patterns by new Hanbok brands. A Saekdong print pattern based on previous research was developed and applied to clothing designs. A total of 488 images of printed products from the seven new Hanbok brands and 219 images from the collections of the National Folk Museum of Korea were analyzed. Traditional patterns accounted for 47.4% of the total printed products of the new Hanbok designs, with the following ratio of use, in descending order: flower patterns, traditional paintings, animals, geometrical designs, Dancheong, text and others, Jogakbo, and Saekdong. Saekdong was found in three brand products, and the color or shape was modified. To develop the Saekdong image, five colors - red, yellow, blue, white, and green - were selected. The ratio of use for each color and the width of each color were determined with reference to previous studies. The average color value was determined through color analysis of the Saekdong collections. A total of seven items were designed for the print pattern, and four items were added for coordination to consist of four styles. This study aims to use the results of this analysis to provide insights into product development using traditional patterns.

• 펄프종이기술
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• 제33권4호
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• pp.28-34
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• 2001

Korea traditional handmade paper, Hanji, has been known for more than thousand years for its high strength, high whiteness, high gloss, good ink reception and long lasting quality. Main component fiber of the Hanji is called 'Dak', which is the bast fiber of the Korea paper mulberry ($\textit{Broussonetia kazinoki}$). Dak has long fiber length, and high cellulose DP, if processed properly. The quality of Hanji is partly from the superior quality of Dak over wood fiber, and partly from the traditional papermaking process. The traditional papermaking process includes pulping, bleaching, refining, use of natural polymer, and sheet making process. Every traditional process has its special role. Comparisons between the modern papermaking technology and the traditional process were made in this study. The traditional process effectively protected cellulose DP in pulping and bleaching process, protected fiber length in refining process, and developed the high strength in the sheet forming process over the modern papermaking process.

• Asian-Australasian Journal of Animal Sciences
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• 제29권8호
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• pp.1173-1180
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• 2016

Though traditional seasonings are widely used in many dishes, however, no attention has been paid to the investigation of their effects on quality characteristics of food products. The present investigation was undertaken to study the effects of incorporating several traditional seasonings including doenjang (fermented soybean paste), gochu-jang (red pepper paste), fresh medium-hot, and hot peppers, and fresh garlic on the lipid oxidation, cholesterol content and sensory characteristics of fermented sausages. Six fermented sausage treatments (5 with 1% (w/w) each test seasoning and 1 without added test seasoning (control) were prepared. The addition of seasonings generally had beneficial effects on the improvement of fermented sausage's quality however the effects differed depending on the each type of seasonings added. Significant lower pH values were found in all fermented sausages made with the seasonings while, lower levels of lipid oxidation were found in the treatments with hot peppers and garlic as compared with the control (p<0.05). The treatment with seasonings did not cause color or texture defects in the products whereas the sausages made with gochu-jang had significantly higher Commission International de $l^{\prime}Eclairagea^{\ast}$ (redness) value in comparison with the control. Noticeably, incorporating doenjang, medium-hot peppers, hot peppers and garlic resulted in reduction of 26.50, 32.54, 47.04, and 48.54 mg cholesterol/100 g samples, respectively (p<0.05). Higher scores for the sensory traits such as aroma, taste, color and acceptability were also given for the sausages made with seasonings. The current work demonstrates that the test seasonings represent potentially natural ingredients to be used for producing healthier fermented sausages.

• 복식
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• 제56권6호
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• pp.87-95
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• 2006

This is a study regarding the development of Cultural Products with Applied Koguryo Wadang Patterns. The objective of this study is in developing unique Cultural Products which combine traditional Korean images with modern feel by utilizing Koguryo Wadang patterns. The among Korean traditional patterns which implicit the sense of beauty and modeling, chose and investigated the Wadang patterns of the Koguryo. And from it, studied about the originality and characteristics of the Koguryo Wadang patterns. In this characteristics of the Wadang pattern, the representative lotus design pattern was based and reorganized to fine the probability of the modern expression using traditional patterns. After design plans were made for each works, natural dyes were used to dye(dip dyeing, printing) the fabrics(cotton:Kwang-mok) by theme. Approximately 16 pieces of Cultural Products that can be used in daily life were created using Koguryo Wadang patterns, including Traffic or credit card cases, Name card cases, Pouches, CD cases, Cushions, Bags, Purses, Vest, Muffler. In addition, the increased quality of the products will be a competitive edge in the world market where products compete with no national bounds.

• 복식문화연구
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• 제19권5호
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• pp.993-1008
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• 2011

Traditional culture could be a wonderful source of inspiration for creative design. Tteoksal, the stamps used for making decorative patterns on traditional rice-cakes, have been used and passed on to generations to show the emotions of our ancestors. Numerous traditional patterns found in Tteoksal can be used to better understand and transmit tradition in modern ways. The purpose of this study was to develop fashion cultural products with a modern sensibility by understanding the origin, types and characteristics of Tteoksal and its patterns. The method of this study was through considering the proceeding studies and the references published by a specialist and museums having some information about further knowledge on Tteoksal. In line with the aforementioned study, neckties, eco-friendly bags and pouches were developed as fashion goods. Among the Tteoksal's patterns selected were lotus, bats, 樂 letters and complex patterns. Using a computer graphic software program such as Adobe Illustrator CS5, archetypes of patterns were traced as vector graphics, and two design motives were developed in every pattern. The patterns were developed into two types: one was a basic pattern faithful to a basic motive pattern, and the other was a varied type that was changed and applied. The fashion products were developed as two styles for basic and varied patterns for neckties, eco-friendly bags and pouch items. Twelve products were made for each pattern, which totals 48 unique products. In conclusion, the study could be a critical step to better understand the traditional culture and its influence to the patterns applied to modern fashion design.