• Korean journal of food and cookery science
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• v.31 no.3
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• pp.280-287
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• 2015

Sujeonggwa is a popular Korean traditional beverage. However, consumers only prepare it at home on special occasions due to the time and effort required. Developing a convenient form of Sujeonggwa may promote its consumption. The objectives of this study were to 1) develop Sujeonggwa in a tea bag using different sweeteners and 2) describe the characteristics of Sujeonggwa's flavor in tea bag samples and 3) determine how well consumers accept the tea bag samples. A total of four types of Sujeonggwa in a tea bag were developed: two samples with varying amount of sugar, another sample using sugar and stevia and the last sample using sugar and short chain fructo-oligosaccharide as a sweetener. A commercial ginger tea and cinnamon tea were used as control products. Descriptive analysis was conducted on the same six samples and a descriptive panel identified its attributes. A total of 61 consumers evaluated acceptability using a nine-point hedonic scale and how they felt about intensities of the samples using a just-about-right scale. The results indicated that consumers liked Sujeonggwa samples in a tea bag more than commercial ginger tea and cinnamon tea.

• Culinary science and hospitality research
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• v.14 no.2
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• pp.273-285
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• 2008

The purpose of this study was to find appropriate processing condition of astringent persimmon and persimmon leaf granular tea. Under the condition of 4 hour extraction and $50^{\circ}brix$, extraction yield and concentrating of astringent persimmon were the greatest. Under the condition of 2 hour extraction and $7^{\circ}brix$, extraction yield and concentrating of persimmon leaf were the greatest. The optimum condition of granular tea with astringent persimmon and persimmon leaf added was the best in astringent persimmon concentrate of 16% and persimmon leaf concentrate of 4%. It had the best taste after the condition in a brix value of 16.15% and a pH of 5.57. The L-value of chromaticity was -79.13, a-value 2.27, and b-value 2.41. In the sensory properties correlation analysis of astringent persimmon and persimmon leaf granular tea, sweet taste, color acceptability, odor acceptability and taste accept-ability were positively significant correlation with most sensory properties. However, astringent taste was no significant correlation with sensory acceptability. Bitter taste and after taste were negatively significant correlation with most sensory properties.

• Korean journal of food and cookery science
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• v.19 no.3
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• pp.271-279
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• 2003

This study was conducted to investigate the sensory and physicochemical properties of beef consomme made with different boiling times (1, 2, 3 and 4hrs). The sensory properties were evaluated with respect to both the acceptability (color, smell, mouth feel, taste, overall acceptability) and intensity characteristics (color, smell, clarify, taste). From the results, the 3hr treatment was most favored for color, smell, mouth feel, taste and overall acceptability, from the sensory evaluation tests. According to a quantitative descriptive analysis of the sensory evaluation for the product, the color, smell and taste gave higher scores with increases in the boiling time. As for the physicochemical characteristics, the pH was increased with increasing boiling time. The reducing sugars, turbidity and viscosity increased with increasing boiling time. The colorimetric lightness values (L) decreased, and redness (a), yellowness(b) and color difference values (ΔE) increased with increasing boiling time. There were 18 free amino acids identified; the alanine, glutamic acid, arginine and leucine contents were high in the free amino acids of the consomme made with different boiling times. There were 3 free sugars identified, glucose, fructose and sucrose. The free sugar contents increased with increasing boiling time. There were changes in the mineral contents of the consomme made with different boiling time; with high K, Na and P contents. The mineral contents increased with increasing, boiling time. The results showed the consomme made by boiling for 3hrs was superior in both its sensory and physicochemical qualities.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.41 no.6
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• pp.697-705
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• 2021

Currently, roadway operation agencies provide interior zones of tunnels with emergency information including crash, fire, and vehicles' stop, through state-of-the-art technologies such as variable message signs and radio-based broadcast systems. However, when coping with an emergency in tunnel interior zones, such information could be too late for drivers to access. A radio-based emergency alert system at the access zones of freeway tunnels, on the other hand,could be a good alternative for solving this problem. Therefore, the objective of this study is to assess user acceptability of such an alternative system. To carry out this study, an online survey was conducted on 762 drivers, and the survey results were analyzed using a structural equation modeling to identify factors affecting acceptability of the proposed system. As a result, driver characteristics such as age group, driving frequency, and driving career, utilization of conventional traffic information, and usefulness of conventional traffic information have a positive impact on acceptability. It is expected that the findings of the study will be a basis to effectively address and deploy a new emergency alert system at the access zones of freeway tunnels.

• Korean journal of communication and information
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• v.76
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• pp.92-123
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• 2016

This paper aims to examine systematically how audiences' exposure to crime news influences their multicultural acceptability. In particular, the analysis has focused on how the variance in the effects of contacts with crime news on foreigners takes place, according to the types of media and communication favored among the audiences. Also, with perceived risk toward crime as a mediating variable, this research scrutinizes the way crime news on foreigners comes to influence multicultural acceptability among the audiences. While various news sources and communication channels are influential in strengthening the perceived possibility of crime on the individual level, the results show, television seems to be particularly more effective with regards to the perceived prevalence of crime on the social level (RQ 1). Also, while contacts with crime news through 'dialogic' media rarely influence multicultural acceptability significantly, 'discursive' media and face-to-face contacts have negative impacts on the multicultural acceptability (RQ 2). Consequently, perceived risk on the social level seems to play the role of full mediation in the process where audiences' contact with crime news through discursive media influences their multicultural acceptability (RQ 3). Based on these findings, both theoretical and practical implications were discussed.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.4
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• pp.2465-2477
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• 2015

The number of emigrants along with globalization and internationalization is rapidly increasing. The international migration is creating a new form of acculturation and a new structure of society. Racial or cultural diversity resulting from political, economical, and cultural exchange is drastically increasing. This study aimed to provide policy plans or basic data to improve multicultural acceptability in the future. Accordingly, it was also to set and verify causal effect of multicultural acceptability. For those purposes, a questionnaire was made up based on the literature about acculturation, and a survey was taken in korean. The results are as follows. Dependant variables used in analysis were sub-factors of multicultural acceptability founding three types called 'The Actual Acceptance', 'The Active Acceptance', 'The Passive Acceptance'. It was found that positive effect in multicultural acceptability through media experience was an important factor to reduce discriminant of multicultural community members. Therefore, we need to produce diverse media programs that can improve multicultural acceptability and reduce negative perception of multicultural community members. Additionally, multiculture education to help understanding of other races and other cultures should be developed as subject courses in university.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.4
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• pp.325-333
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• 2016

This study investigated the proximate compositions and sensory attributes of fresh and boiled soybean sprouts. The sensory attributes of cooked soybean sprouts (Kongnamulmuchim) were also assessed after boiling and seasoning. Proximate compositions were analyzed from the total sprout, cotyledon and hypocotyl without hair root. Soybean sprouts cultivated with four recommended soybean cultivars (Nokchae bean, Dawon bean, Seonam bean and Pungsannamul bean) in a lab and then used for analysis. Carbohydrate, protein, lipid and ash contents were lower, while moisture was lower, in the cotyledon than in the hypocotyl of fresh soybean sprouts, regardless of the bean type. Each soybean sprout showed different contents of chemical constituents in total sprout, cotyledon, and hypocotyl parts. Sensory attributes such as odor, flavor, and overall acceptability were evaluated. Each panels showed a response on a 9-point rating scale. The acceptability of fresh soybean sprouts was negatively correlated with beany and grassy tastes, but positively correlated with nutty and sweet tastes. The acceptability of boiled soybean sprouts was negatively correlated with beany and grassy flavors, and positively correlated with nutty odor and flavor. In addition, acceptability of cooked soybean sprouts (Kongnamulmuchim) was positively correlated with nutty and sweet flavors. The beany and grassy flavors limited acceptability of fresh soybean sprouts, whereas the prominence of nutty flavor might contribute to acceptance of boiled and cooked soybean sprouts.

• Korean journal of food and cookery science
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• v.13 no.1
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• pp.16-22
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• 1997

This investigation was undertaken for the purpose of studying the quality and sensoryptability of Jangduck during storage containing various levels of glutinous rice flour. Composition of experiment Jangduck made with different components and contents. A standard samples of Jangduck were soybean paste : glutinous rice flour : ground beef : green onion : garlic : toasted white sesame=100 : 10 or 20 or 30 : 30 : 10 : 5 : 2 (％) and measured acceptability by 15 days. Jangduck estimated for texture characteristics through acceptability. The acceptability of Jangduck was by both objective and subjective methods. Objective measures were made utilizing the Rheometer and Hunter colorimeter. Sensory evaluated was done by a panel of 10 judges. The data analysis revealed following as for estimate of texture changes during storage by Rheometer, the hardness tended to increase as the addition level of glutinous rice flour and beef till 30 days. Hardness decreased slightly after 30 days of storage. Elasticity and cohesiveness tended to increase as the addition level of glutinous rice flour till 15 days and decreased slightly from 16 days to 60 days later By color value of Jangduck, Lightness tended to increase as the addition level of beef during storage periods. Redness tended to increased as addition level of beef before storage and decreased 15 days later. Yellowness increasde than others from days later to 15 days later as the addition level of glutinous rice flour. The result of sensory evaluation revealed that Cl [soybean paste : glutinous rice flour : ground beef : green onion : garlic : toasted white sesame=100 : 30 : 30 : 10 : 5 : 2(％)] produced the best quality in most sensory characteristics during storage.

• Journal of the Korea Society of Computer and Information
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• v.26 no.4
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• pp.189-195
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• 2021

The point of this research is verifing the longitudinal changes in youth multicultural acceptance and to verify predictive variables of multicultural acceptance. Among the Korean Children and Youth Panal data collected by the Korea Institute for Children and Youth Policy, 1,972 data from the 3rd, 5th, and 6th data of the first-year middle school panal were used, and the data were analyzed by applying the latent growth model, and the following analysis results were obtained. First, adolescents' multicultural acceptability showed an increasing pattern, and the extent of the increase was large at the point of transition from the 3rd year(3rd year of middle school) to the 5th year. Second, predicting the change of multicultural acceptability were found to be significant in the initial values of peer communication, community consciousness and in the rate of change, life-satisfaction, peer communication, community consciousness. This study proposed some plans to improve multicultural acceptance in adolescence basing on these results.

• Korean journal of food and cookery science
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• v.12 no.3
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• pp.280-290
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• 1996

The suwey on the consumption pattern of Korean traditional soy sauce and commercial soy sauce was performed. 55.8 percentage of surveyed house makes Korean traditional soy sauce domestically, But its frequency in actual use is lower than commercial soy sauce. The use of Korean traditional soy sauce and commercial soy sauce was different depending on the kinds of food. Korean traditional soy sauce is mainly used for kinds of soup, and commercial soy sauce is predominantly used for hard-boiled foods and Chapchae. Korean traditional soy sauce is known as our typical fermented food and has special flavor. But its main factors of special flavor were not well established yet. So the authors have investigated the main components of Korean traditional soy sauce for its typical taste. Five samples o$.$ere selected from'Kyung-ln'area. The sensory charac teristics of Korean traditional soy sauce itself were very different with that of cooked food added with Korean traditional soy sauce. The hard-boiled mackerel cooked with commercial soy sauce was prefered than Korean traditional soy sauce. And soups and seasoned vegetables cooked with Korean traditional soy sauce were profered. By stepwiEe regression analysis and correlation analysis, sensory overall acceptability mainly depends on specific gravity, salt content and amino nitrogen content (R'=0.94). And total nitrogen content was highly coirelated with overall acceptability (r=0.91).