• 식품보건융합연구
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• 제9권2호
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• pp.7-18
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• 2023

Through these research results, I would like to present some implications for promoting and revitalizing local food sales in Daejeon and establishing a local food system. First, in terms of local food direct stores, when establishing a local food store, location conditions should be considered. If the location cannot be changed, the quality of agricultural products should be improved to improve consumer satisfaction and purchase intention so that consumers can directly feel the value of the product. Second, efforts at the local government level are needed to improve the stability of local food. There are still many consumers who are not properly aware of local food. It is necessary to improve consumers' interest in the value of local food by providing education including social and environmental information on the production and distribution process of local food. Third, policy efforts on local food are needed. It is necessary to introduce and reorganize the local food certification system to emphasize the stability of local food to consumers and form trust. Finally, for the continuous development of local food, research on the satisfaction and purchase intention of local food consumers must be continuously conducted.

• Nutritional Sciences
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• 제8권4호
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• pp.226-230
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• 2005

To keep blood glucose levels as close to normal as possible is the major goal of diabetes mellitus treatment $\alpha$-Glucosidase is the enzyme that digests die1my carbohydrate and inhibition of this enzyme may suppress postprandial hyperglycemia. The methanol extract of Polygonum multiflorum Thunberg was tested for inhibitoty activity against $\alpha$-glucosidase in vitro and in vivo. Polygonum multiflorum Thunberg extract inhibited yeast $\alpha$-glucosidase activity in a concentration-dependent manner. Polygonum multiflorum Thunberg showed an $IC_{50}$ value of 0.48 mg/mL. The ability of Polygonum multiflorum Thunberg extract to lower postprandial glucose was studied in streptozotocin-induced diabetic rats. A starch solution (1 g/kg) with and without the methanol extract of Polygonum multiflorum Thunberg extract (500 mg/kg) was administered to diabetic rats by gastric intubation after an overnight fast A single oral dose of Polygonum multiflorum Thunberg extract significantly inhibited increases in blood glucose levels at 60 and 90 min (p<0.05) and significantly decreased incremental response areas under the glycemic response curve (p<0.05). These results suggest that Polygonum multiflorum Thunberg may have an antihyperglycemic effect by inhibiting $\alpha$-glucosidase activity in the animal model of diabetes mellitus.

• 한국조리학회지
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• 제11권3호
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• pp.18-39
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• 2005

There are various factors to determine success and failure of new product development. Among them one of the most important factors for success will be strategic management of development process for a new product. First the development process for a new product in domestic restaurant business is improvement of existing product quality or extension of a product line. Second, the study found that there is a strong relationship between the development strategy.for a new product and its outcome. The more focused a product becomes in cost efficiency and customer relations, the better reflected the financial and non financial outcome can be in analysis. Third, financial outcome tends to be considered more than non financial outcome on deciding success of the new product development. Fourth, the study indicates that there is a direct relationship between financial non financial outcome analysis and success of new product development.

• 한국식생활문화학회지
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• 제21권6호
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• pp.695-701
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• 2006

This study is based on the utilization of pine mushroom for processing products by development of pine mushroom Jung-Gwa. The results were summarized as follows: Pine mushroom Jung-Gwa were prepared with four different amounts (20, 30, 40, 50%) of honey. Pine mushroom Jung-Gwa color value was the highest by 20% soaking honey-water product and 40% soaking honey-water product was the lowest. Strength and hardness of 20% soaking honey-water product was the highest. Appearance to product of 50% soaking honey-water was the highest preference by all age of except 20's. The honey content of more and more external appearance preference was became higher. Product of 40% soaking honey-water was best by flavor of pine mushroom Jung-Gwa. A sugary tastes comparison 50% soaking honey water to 40% soaking honey water was not distinction. The texture was appeared a statistically significant difference by products of 20%, 30% soaking honey-water. Product of 20% soaking honey-water was favorite in 20's and product of 30% soaking honey-water was favorite in 30's. In overall preference test for pine mushroom Jung-Gwa of 40% soaking honey water was preferred by all age. Oligosaccharide helped geriatric diseases and cheaper. Thus this study used oligosaccharide but the result was not a statistically significant difference of pine mushroom Jung-Gwa products quality by comparison honey-water to oligosaccharide. Therefore oligosaccharide utilization products was thought worth a lot more by processing price and functional.

• 식품과학과 산업
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• 제53권2호
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• pp.183-199
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• 2020

Traditional food is the basis of Korean food, but in the process of industrialization, Japanese soybean fermented product making method became standardization process of Korean soybean fermented product as a factory type. As a result, traditional fermented food was pushed behind the industrialization. At present, there is anxiety in the development of the fermented soybean product industry due to the gap in management level between the manufacturers, the decrease in consumption of Jangryu due to changes in dietary life, and the negative image as high salt food. In order to overcome these problems and lead continuous growth, governmental industrial development policies such as traditional liquor and Kimchi are inevitably needed. By laying the legal and institutional foundation and making good use of it in industry, it will be the foundation for continuous development in the market where fierce competition is accelerated.

• 한국식품영양과학회지
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• 제37권12호
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• pp.1576-1582
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• 2008

기존 칼슘보충용식품의 성장촉진효능을 증진시키기 위하여 칼슘흡수 관여 물질인 $\gamma$-PGA를 다량 생산하는 Bacillus subtilis SE4 균주를 선발하였다. 선발된 B. subtilis SE4의 발효대사물을 기존 칼슘보충용식품에 첨가하여 성장기 수컷 흰쥐에 28일간 경구투여 한 결과 발효대사물이 첨가된 신규칼슘보충용식품군에서 혈청 내 IGF-I 함량이 대조군이나 기존칼슘보충용식품군에 비해 유의적으로 높게 나타났다(p<0.05). 일일증체량, 일일사료섭취량, 장골길이, 장골 무게, 장골폭 등의 성장관련 지표에서도 장골의 길이와 일부 부위별 두께에서의 유의적 결과를 포함하여 전반적으로 신규칼슘보충용식품군이 대조군과 기존칼슘보충용식품군에 비해 양호한 성적을 나타내었다. 이러한 결과는 기존칼슘 보충용 식품에 발효대사물을 첨가함으로써 나타난 칼슘의 생체흡수율 증대 및 성장호르몬의 분비활성화 등 여러 성장 관련요인들이 흰쥐 성장에 긍정적으로 작용한 때문으로 생각되어진다.

• 한국축산식품학회지
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• 제28권1호
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• pp.21-26
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• 2008

본 연구는 돼지 간을 이용한 spreadable liver product의 영양학적 특성을 조사하였다. 원료용 간의 수분함량은 70.5%, 단백질 20.3%, 지방 5.2%, 회분 1.2%의 결과를 보였다. 또한 제품의 수분함량은 55.3%, 단백질 19.4%, 조지방 21.6%, 조회분 3.7%로 나타났다. 아미노산 함량은 원료용 간이 18.69 g/100 g이었으며 그 중 glutamic acid가 2.57 g/100 g으로 가장 높게 나타났다 제품에도 아미노산 총 함량은 18.03 g/100 g으로 나타났으며, glutamic acid가 2.28 g/100 g으로 가장 높게 나타났다. 제품의 필수아미노산은 전체 아미노산 함량 중 42%를 차지하였다. 원료용 간에서 지방산 조성은 불포화지방산 중 oleic acid가 28.0%로 가장 높게 나타났으며, 포화지방산인 palmitic acid가 20.7%로 나타났다. 제품에서는 oleic acid의 함량이 40.0%, palmitic acid가 20.4%로 나타났다. 원료용 간 및 제품의 콜레스테롤 함량은 178.1 mg/100 g 및 11.8 mg/100 g로 나타났다. 무기질 함량은 원료용 간이 K가 362.2 mg/100 g이었으며 P의 함량은 339.1 mg/100 g로 높은 함량을 나타내었다. 제품의 무기질 함량은 원료용 간에 비해 Na가 894.5 mg/100 g로 높은 함량을 보였으며 P의 함량은 336.1 mg/100 g이며, K는 213.3 mg/100 g를 포함하였다. 그 외에도 Mg, Ca 및 Fe 등 다양한 무기질도 함유하고 있었다. 돼지 간을 이용한 spreadable liver product는 영양학적으로 매우 우수하며 가공제품으로 쉽게 이용될 수 있을 것이다.

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2002년도 제30차 추계 학술대회
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• pp.194-194
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• 2002

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2002년도 정기총회 및 제29차 춘계국제 학술발표대회
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• pp.177-177
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• 2002

• 한국식생활문화학회지
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• 제33권2호
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• pp.199-205
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• 2018

This study has utilized the Quality Function Deployment (QFD) technique in order to plan the tangible (menu) and intangible (service) product of dumpling restaurant. The engineering characteristics of tangible products were classified into product planning, purchase management, production management, and information management based on the production system of foodservice. The engineering characteristics of intangible products were also classified into physical evidence, human interaction, and pre-communication based on the service operation and delivery system. As a result of analyzing the QFD, it was found that the customer hope the hygiene factor and response factor to be improved. It is analyzed that product planning, information management, and production management should be improved first in terms of engineering characteristics considering consumer needs. In the future, by utilizing the systematic product development process that the requirements of tangible and intangible product consumers are converted to the engineering characteristics, the development of competitive product within the market will be possible, and furthermore it is expected to be useful for reducing the unnecessary time and design costs due to failure of product development.