• Journal of the Korean Society of Food Culture
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• v.4 no.1
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• pp.109-120
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• 1989

The use of wheat flour in Korea in 1986 and 1987 was surveyed. A brief outline of wheat flour milling industry was also included. Since the overall trend in flour usage in 1986 and 1987 was similar, the data in 1986 were presented. Total sales volume of wheat flour was 1,556,891M/T, of which 51.1% was sold to wholesale agents and the remainder to commercial users. The main usages of flour were noodle-making, baking, brewing and common use including home use, retailer and supermarket. The first and second class of all-purpose flour were used for noodle-making and brewing. Bread was produced with the first class of strong flour. For confectionery the first class of all-purpose flour was mainly used.

• Archives of design research
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• v.16 no.2
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• pp.233-242
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• 2003

Whit trade increasingly taking place on the global stale, packaging becomes even more important However, there is only a fine line between the balance of waste created by damaged goods and waste created by over-packaging. A vast quantity of material is used by the packaging industry for the reason of bringing products safely to the customers. In this research I gathered 87 samples of various kinds of confectionery to analyse the actual conditions of the appropriate packaging. As a result, the rate of the needless space excluding actual contents comes to over 60% which clearly says that the most products are over-packaged. Despite assertions from the packaging industry that all packaging is necessary in reducing product waste, the research shows us the fact that it's over-packaged. What needs to be questioned, here, is the level of materials we use in packaging our products, and how we can continue to decrease that amount and recycle what we do use. In the future where materials and resources become more scarce, and therefore more expensive, and the methods of disposal become more costly and accountable, designers and manufacturers constantly need rethink and improve methods of packaging.

• 프린팅코리아
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• v.8 no.5
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• pp.66-69
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• 2009

과거에 인쇄공정에서 큰 의미를 부여하지 않았던 패키지 부문이 빠르게 변화, 발전하고 있다. 이전에는 제품의 보관, 파손 방지 등의 기본적인 기능을 수행하는 것으로 충분했지만 최근 들어 회사 전체의 마케팅 차원에서 함께 논의되는 것이 보편화되고 있는데 따른 것이다. 이는 제과업계, 화장품업계에서는 예술 작품을 패키지인쇄에 적용하는 사례가 늘어나고 있는 것으로 표출되고 있다. 경우에 따라서는 수십 년간 관행적으로 사용해온 패키지에 사용해 오던 종이를 전체적인 제품의 컨셉 및 마케팅방향에 맞춰 파격적으로 바꾸는 경우도 있는 것으로 알려졌다. 이런 현상은 예술작품을 이용한 패키지 디자인이 널리 알려진 예술작품으로 소비자들이 관심을 쉽게 끌 수 있을 뿐 아니라 제품에 대한 호감을 갖도록 하는 이점을 갖고 있기 때문이다. 앞으로도 예술작품을 패키지를 통해 볼 수 있다는 흥미도 있기 때문에 앞으로도 패키지인쇄에 대한 관심과 변화는 지속될 것으로 예상된다. 다양한 모습으로 변화하고 있는 패키지인쇄와 그 방향을 각 업체별로 살펴본다.

• The monthly packaging world
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• s.156
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• pp.161-181
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• 2006

랩포장업계 친환경 종이톱날 랩 포장 개발/아세아제지(주) 골판지 업황개선 수혜 기대/(주)비트로시스 농춤시스템 및 파우치 포장기 시설갖춰/(주)시에이피사 이언스 위생패드 원팩 시스템 도입/다아라 KOREA PACK 2006 사이버전시 열어/제과업계 블루 마케팅 활기/(주)다이소아성산업 일본 1천만 달러 외자 유치/ 하이트맥주(주) 국내 대표맥주로 입지 굳혀/네이처웍스사 생분해성 PLA 제품설명회 개최/대주산업 CLOEREN DIES FEEDBLOCK 세미나 개최/식품업계 김 치,5대 건강식품 선정/롯데칠성음료(주) 델몬트콜드,냉장유통주스 대표상품/제약업체 낱알포자아 의무화 실시/금호페이퍼텍(주) 아세아페이퍼텍으로 상호변경/대한통운(주) 광양항 3단계 1차 컨테이너부두 계약/골판지업계 배추포장화사업 신규 수요 급증/신무림제지(주) 마케팅팀 YES센터 품질교육 실시/(주) Aimex2006 신제품 5개 기종 선보여

• The monthly packaging world
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• s.248
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• pp.88-93
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• 2013

한국파렛트컨테이너협회가 주최하고 산업통상자원부, 기술표준원, 물류신문사가 후원하는 제10회 한국파렛트컨테이너산업대상 시상식이 지난 달 11일 기술표준원 중강당에서 열렸다. 10회째를 맞이한 한국파렛트컨테이너산업대상은 우리나라 산업물류의 혁신을 위한 시상식으로 일관수송용 국가표준 파렛트인 T-11형 파렛트 및 이와 정합성을 갖는 표준 컨테이너의 생산 및 사용 등 보급확산을 통하여, 물류비를 절감하고 국가경쟁력을 향상시켜가는 우수한 기업과 이에 공헌한 개인을 발굴 하고 있다. 이를 통해 우리나라의 모든 기업들이 유닛로드시스템을 구축하여 물류표준화를 통한 산업물류 효율화를 앞당기는데 기여하고자 매년 시행되고 있다. 나아가 아시아의 표준 파렛트에 의한 유닛로드시스템의 구축으로 막힘없는 물류의 목표를 달성해 나가는데 보다 더 효과적인 계기가 될 것으로 기대하고 있다. 영예의 산업통상자원부 장관 표창에는 (주)이마트, 구리청과(주), 진성산업(주), 전일목재산업(주), 한국포장기술연구소 김영호 소장이 수상했다. 기술표준원장 표창에는 (주)코스모스제과, 영농조합법인 광수, 한성목재공업(주), (주)한성목재, 유한킴벌리(주) 정성태 수석부장이 수상했으며 한국파렛트컨테이너협회장 표창으로는 (주)렉셈, 청아랑영농조합법인, 우리프라스틱공업(주)가 수상했다. 본 고에서는 제10회 한국파렛트컨테이너산업대상 수상 업체 및 수상자들의 공적사항을 살펴보도록 한다.

• Culinary science and hospitality research
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• v.20 no.1
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• pp.76-88
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• 2014

This research has been conducted to provide the fundamental data for foodservice & culinary research by analyzing 1,054 papers in 'The Korean Journal of Culinary Research' from 1995 through 2012 regarding year, theme, material, and subject. The released papers are 58.6 a year and almost 50 percent of related papers have been published, considering that 511 papers have been released for the recent five years. The research theme was first classified into four following areas such as foodservice, culinary, food and so forth. Then it was subdivided under 65 items on 19 subject matters. Most of the studies are related to foodservice area(595 papers, 56.4%), followed by culinary area (250 papers, 23.7%), food area(105 papers, 10.0%) and other areas (104 papers, 9.9%). For the topics used in foodservice research, most papers investigated the marketing area(170 paper, 28.6%). In culinary and food-related research, papers dealt with confectionary and bread (67 papers, 23.3%), sauce dressing (38 papers, 13.2%), vegetable fruit (36 papers, 12.5%), fermented food (35 papers, 12.5). In regard to the analysis of research subjects, institutions, and companies, 140 papers(38.2%) conducted hotel-related research, followed by 106 restaurant-related papers (29%) and forty-three papers(11.8%) on foodservice enterprises and franchises. Based on this analysis, most of the theses in 'The Korean Journal of Culinary Research' have been published in the area of foodservice (56.4%). In comparison, the theses in the area of culinary and food are associated with the name of the journal and only 33.7 percent of papers have been released. For these reasons, the name of the journal would rather be renamed 'The Korean Journal of Foodservice and Culinary Research'.

• Korean journal of food and cookery science
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• v.9 no.1
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• pp.1-6
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• 1993

The possession of microwave range, oven and oven-microwave range has been greatly increased with 88 Seoul Olympic Game as a momentum, and the possession rate was by 68%. The respondent answered the function of microwave range to be more necessary than that of oven, and the two household commodities have been mostly used to reheat and heat simply prepared frozen foods. The 35% among total respondent wished to cook the prepared frozen foods like pizza, but the 87% prefered to cook bakery. The frequencies of the use of oven were 35%, 35% for cooking premix and raw materials, and 20%, 20% for cooking half-prepared and prepared foods, respectively. The respondent of 39% was interested in premix foods as a future preference for food forms, and the respondent with interest in half-prepared food was 30%, but the preference for raw materials and prepared foods showed a trend to be decreased. The respondent of 60ft had eaten out six times week, and 50% had eaten instant and fast foods 1~3 times week. As the results of this survey, most of consumers prefer to more convenient foods. Therefore, it is expected that the function of oven and microwave range would be widely useful if various foods are improved with regards to convenience for use and preference.