• 한국연초학회지
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• 제1권1호
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• pp.63-70
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• 1979

香草 醱酵葉과 Perique葉으로 부터 細菌을 분리하여 니코틴- 분해능과 생육상태를 조사한후 우수 세균을 선발하였다. 선발세균은 H- 81, P- 5, P- 7은 Bacillus, H- 82 : Pseudomonas. P- 4 : Corynebacterium으로 동정하였다. 이들 細菌을 靑臭葉에 처리 발효한 결과 대체로 산소흡수량과 pH, 니코틴이 낮아졌고 휘발성 유기산, 석유에텔추출물이 증가되었다. 한편 色澤은 黃淸色에서 黑褐色으로 變化되었으며 靑臭味도 除去되고 그에 따른 香喫味도 좋아졌으나 특히 H-82인 Pseudomonas가 가장 양호한 결과를 나타내었다.

• 한국항해항만학회:학술대회논문집
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• 한국항해항만학회 2012년도 춘계학술대회
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• pp.7-8
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• 2012

본 연구는 워터프런트로서 일본에서 인지도가 높은 카나가와현 동부지방에 있는 요코하마 미나토미라이21지구를 대상으로 설문조사를 실시하여 인간의 오감을 통한 수변공간의식을 조사하였다. 앙케이트 결과 이용자는 남성이 52.2%가 되고 연령은 20대가 29.6% 가장 많았다. 수변공간의식은 '바다바람을 느낀다'가 237건(78.7%)이고, '바다가 보인다'가 217건(72.1%)이었다. 수변공간의식에 관한 19개의 질문 내용을 각각 인간의 오감(시각, 청각, 촉각, 미각, 후각)과 활동, 시설의 존재와 같은 7항목에 대해 재분류를 실시하여 워터프런트 이용자의 의식을 파악하였다. 그 결과 촉각(22.86%)과 시각(20.77%)이 수변공간의식에 영향을 미치는 것으로 나타났다.

• 한국콘텐츠학회:학술대회논문집
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• 한국콘텐츠학회 2010년도 춘계 종합학술대회 논문집
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• pp.594-600
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• 2010

노인 인구의 급격한 증가와 더불어 노인성질환도 증가함에 따라 일상적인 생활을 하지 못하는 노인에 대한 요양과 치료는 노인장기요양보험제도의 실시로 어느 정도 효과를 거두고 있지만 치매 예방을 통한 유병률 감소는 사회적 비용을 감소시킬 수 있음에도 불구하고 그 중요성이 간과되고 있다. 특히 요양시설이나 복지기관 현장에서는 경증 치매 및 치매 예방에 대한 프로그램은 전무하거나 일시적이고 단편적인 기법만을 활용하고 있는 실정이다. 이에 본 논문에서는 치매에 관심이 있는 노인을 대상으로 복지 전문가가 현장에서 비교적 손쉽게 적용할 수 있는 손운동법(촉각), 회상요법(시각), 치료레크리에이션(미각), 음악요법(청각), 원예치료(후각) 등 오감을 자극하는 기법들을 적절히 조화시켜 체계적으로 적용할 수 있는 치매 예방 프로그램을 제안한다.

• 유통과학연구
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• 제17권9호
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• pp.127-131
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• 2019

Purpose - This study focuses on clues that can clearly amplify the effects of background music. Review which store environments have a direct and positive impact on consumer responses, such as purchases. Research design, data, and methodology - This study focuses on clues that can clearly amplify the effects of background music. The purpose of this study is to examine what kind of store environment, combined with background music, has a direct and positive effect on consumer reactions such as purchase, and suggest future research directions. Results - The manager decides to use background music in the store because it is relatively inexpensive and easy to identify the emotional response of the consumer. In addition, appropriate background music lowers the psychological purchasing barriers of consumers. Previous studies have often not conducted a basic review of whether consumers perceive background music when it is used in retail stores. For example, it is necessary to make sure that the volume of the background music is loud enough and that the noise is properly excluded despite the congestion of the store so that the pure influence of the background music on the consumer can be measured. A way for store managers to clarify and differentiate their identity is to create a unique and satisfying store atmosphere for their customers. In order to help customers focus on their purchases, store managers must use marketing elements to integrate the five senses. And they should plan background music aiming at synergy effect of these five senses. In other words, in order to make the store atmosphere positive, it is not enough to have a suitable visual design interior or background music in the store, and consumers should have the opportunity to smell, taste and touch it directly. Conclusions - In conclusion, we hope that the following issues will be studied by several scholars in the future. It should be clarified that the impact of background music on customers varies depending on the customer's movement in the store, the selection of the background music genre order, and the timing (interval) of background music exposure to the customer.

• 한국식품조리과학회지
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• 제31권3호
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• pp.264-279
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• 2015

The principal objective of this study was to evaluate the effects of the addition of sourdough to various grain flours in bread, specifically, in regards to the physicochemical characteristics of bread dough, sensory evaluation, and bread storage. As the incubation time of sourdough increased, the total titratable acidity increased. Viable yeast counts of sourdough increased consistently until the third day, while lactic acid bacteria counts increased until the second day. The weight of breads containing sourdough made with rye flour, strong flour, and Korean wheat flour were higher than that of the control. However, the height, volume, and specific volume of control were higher than those of the groups with sourdough made with various grain flours. The pH of breads containing sourdough was lower than that of the control, while the total titratable acidity and moisture content were higher than those of the control. In analyzing the visible mold colony during the five days of storage at $30^{\circ}C$, mold growth in breads containing sourdough made of Korean wheat flour, barely flour, and rye flour was retarded. In the color measurement, the L values of the control and bread containing sourdough made with barley flour were higher than that of the other groups after five days. The a value of bread containing sourdough made of rye flour was higher, and the b values of breads containing sourdough made of Korean wheat flour, barley flour and rye flour were higher than those of the other groups after five days. The hardness of breads containing sourdough increased as storage time increased, where as breads containing sourdough made of Korean wheat flour, Korean whole wheat flour, and rye flour revealed no significant differences with control group. Sensory evaluation scores in terms of after swallowing, taste, and overall preference of bread containing sourdough made of Korean wheat flour was higher than those of the control group.

• 인간식물환경학회지
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• 제24권4호
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• pp.403-413
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• 2021

Background and objective: There is growing concern about the effects of modern society on mental health, coming with Covid-19-related caveats on depression, anxiety, and stress (DAS). This can be a subject to provide alternative methods which alleviate DAS. In line with this context, sensory gardens are widely acknowledged to stimulate the five major senses (sight, sound, taste, touch, and smell) and can have a significant (positive) impact on mental health. However, there is limited empirical evidence on the effect of these gardens with regard to alleviating DAS - particularly with respect to urban society This is a gab in knowledge how such limits can be addressed. Accordingly, this present study is clearly needed in order to verify if there are any correlations between sensory gardens and (positive) effects on DAS. The aim of this study was therefore to understand current levels of DAS in a high density building with a sensory garden in a courtyard and determine correlations between experiences in the sensory courtyard and levels of DAS. Methods: The Depression Anxiety and Stress Scale (DASS-21) was employed to test the level of DAS. Results: Additionally, 13 different factors associated with experiences in the building, including the stimulation of the five major senses in the sensory courtyard, were measured to reveal their contribution to mitigating depression, anxiety, and stress. It is noted that the average levels of DAS were 7.91, 7.77 and 9.01 respectively indicating that the mental health of participants requires mental health management. However, results show that factors associated with the sensory courtyard could improve mental health. For example, new social relationships, walking with colleagues, and the stimulation of each of the five major senses in the sensory garden could improve DAS. Conclusion: This illustrates that external experiences are more effective at mitigating depression, anxiety, and stress than internal ones. Factor analysis revealed four components: stimulating the five senses; internal and external facilities; internet-based device use; and new social relationships. There was a strong positive correlation between new social relationships and walking with colleagues. There were also strong positive correlations among the stimulation of each of the five senses. In conclusion, there are strong indications that sensory courtyards can help alleviate DAS and should therefore be promoted, particularly in the current Covid-19 situation wherein the physical and mental health of the public at large are threatened. Accordingly, courtyard design should be rethought in light of the relationship between the positive impact of sensory gardens and mental health.

• 대한본초학회지
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• 제29권6호
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• pp.55-62
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• 2014

Objectives : The objective of this study is to determine the best numbers of steaming-drying cycles of Gastrodiae Rhizoma for both efficacy and taste. We investigated various characteristics among Gastrodiae Rhizoma samples (GSD1, GSD3, GSD5 and GSD7) through the number of steaming-drying cycles increased. Methods : Gastrodiae Rhizoma were steamed and dried at different repeated numbers. They were divided into samples (GSD1; steamed and dried once, GSD3; steamed and dried three times, GSD5; steamed and dried five times, GSD7; steamed and dried seven times) for experiment. They were extracted using water, freeze dried and powdered to analyze proximate composition, free sugar amount, functional components, antioxidant activity and sensory evaluation. Results : Proximate composition and the amount of free sugars of Gastrodiae Rhizoma did not have meaningful differences among samples. Phenolic and flavonoid content of samples were increased by increasing steaming-drying numbers. Gastrodin content had different values and GSD7 was the highest in comparison with others. Increasing steaming-drying numbers led to a increasing in radical and nitrate scavenging activity in samples. Regarding to sensory evaluation, GSD5 was selected as the best sample according to its highest hedonic score mean (5.54/7) among all samples for appearance, color, taste and overall acceptability. Conclusions : The results indicated that 5th-cycling sample was effective in views of functional components, antioxidant activity and sensory characteristics. Moreover, it was suggested that steaming-drying process improved remarkably the effects of Gastrodiae Rhizoma.

• 동아시아식생활학회지
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• 제13권6호
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• pp.601-607
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• 2003

This study was attempted to investigate the physicochemical changes during soybean-leaf water kimchis fermentation by adding wheat flour in cooking water. Soybean-leaf water kimchis with five different levels of wheat flour in cooking water(0%;A, 5%;B 10%;c, 15%;D, 20%;E) were tested for rhological parameters, fine structural changes, sensory evaluations and chemical analysis. The composition of the soybean-leaf was moisture (80.9%), protein(6.8%), fat(0.6%), ash(2.1%) and alkalinity (+14.9). The amount of reducing sugars of sample A and other samples were 0.75% and 1.08∼1.4% in the initial fermentation stage, but decreased to 0.3 and 0.43∼0.50% in the later fermentation stage, respectively. The pH of sample A decreased from 5.17 to 4.72 during the initial fermentation. On sample B, C, D and E, pH's decreased rapidly during the initial fermentation, but they did not change much in the later fermentation stage. The pectin contents of all samples decreased during 2nd and 4th day of fermentation, then the change was slow. The amount of hemicellulose. cellulose and lignin in terms of the DNF and ADF were varied from 4 to 33%, but the contents of them did not greatly changed during the fermentation. The sensory evaluation showed that both B and C samples had the good score in sweety taste, roasted nutty taste, and the ease of swallowing measured as chewiness. From these results, the optimum soybean-leaf water kimchis can be prepared when 200g soybean-leaf, 1000$m\ell$ water, 15g garlic, 3% red pepper powder and 5 ∼0% wheat flour were fermented at 20$^{\circ}C$ for 2 days.

• 동아시아식생활학회지
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• 제25권3호
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• pp.525-538
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• 2015

The purpose of this study was to evaluate perception, acceptance and satisfaction of dessert menu in elementary school children. Five hundred students (246 male, 254 female) were recruited at the elementary schools in Seoul. The results show that dessert menus of elementary school lunches are needed to satisfy diverse acceptance and preference levels of children. For dessert items chocolate milk among beverage items, peaches among fruits, chocolate cookies among cookies, piece cake among breads and honey rice cake among rice cakes presented high acceptance scores. Furthermore, fruits, ice creams, juices and cookies were the most liked food items. Taste and health of desserts were important factors in perception of dessert. Rice cake (48.6%), a Korean traditional food, was the most preferred food item, followed by tea punch (31.2%), Korean cracker (10.0%) and Shanja (4.0%). Taste (51.4%) was considered as the most important factor for improvement of dessert, and increasing variety of dessert items (43.4%) was considered as the most important factor affecting demand of dessert. It is suggested that continuous update of school dessert menus is needed to meet consumers' demands and health aspects. Furthermore, Korean traditional desserts might be the key for improving satisfaction in desserts in elementary school lunches.

• 한국조리학회지
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• 제21권3호
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• pp.116-129
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• 2015

본 연구는 커피전문점을 이용하는 대학생의 라이프스타일 유형별 특성에 따른 긍정감정반응과 만족도의 구조적 관계를 통해 이에 따른 시사점을 제시하는데 목적이 있다. 자료 분석을 위해 2014년 6월 한 달 동안 서울지역 거주 대학생을 중심으로 설문지를 배포하였고, 총 338명의 자료가 실증분석에 적용되었다. 분석은 SPSS 20.0과 AMOS 20.0을 이용 빈도분석, 요인분석, 신뢰성 분석과 더불어 공분산구조 분석을 실시하였으며, 분석 결과는 다음과 같다. 라이프스타일의 하위요인으로는 건강추구형, 유형추구형, 미각추구형, 경제추구형, 안정추구형으로 나타났고, 이 중 미각추구형, 경제추구형, 안정추구형은 긍정감정에 유의한 영향을 미치는 것으로 나타났다. 또한, 긍정감정은 만족도에 영향을 미치는 것으로 분석되었다. 이와 같은 결과를 바탕으로 커피소비고객의 만족도를 높이기 위해서는 유형별 특성에 맞는 차별화된 전략을 통해 긍정감정을 유발하여야 할 것이다. 또한, 지속적인 매출증대와 경쟁적 우위를 선점하기 위해서 표적 마케팅을 통해 전략적 포지셔닝을 할 필요성이 있을 것으로 사료된다.