• 대한가정학회지
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• 제43권2호
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• pp.33-40
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• 2005

This study compared the volatile aroma components in high grad Korea, Chinese and Japanese green tea. The aroma components of green tea were analyzed and compared. Aroma compared. Aroma compounds were extracted by a simultaneous distillation and extraction method using Likens and Nickerson's extraction apparatus. The concentrated aroma extract was analyzed and identified by GC and GC-MS. All the green tea samples contained relatively large amounts of terpene alcohols such as linalool, geraniol and nerolidol. The Korean green tea (A) manufactured in Cheju island contained remarkably large amounts of geraniol (9.12 %) and linalool (5.18 %). The Korean green tea (B) manufactured in Hawgae contained remarkably large amounts of geraniol (5.85 %) and linalool (5.33 %). The Korean green tea (C) manufactured in Bosung contained remarkably large amounts of linalool (7.79 %) and Z-jasmone (3.08 %). The Chinese green tea (D) manufactured in Longjing contained remarkably large amounts of geraniol (3.43 %) and linalool (2.86 %). The Japanese green tea (E) manufactured in Shizuoka contained remarkably large amoung of linalool (3.95 %) and nerolidol (2.76 %).

• 한국수산과학회지
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• 제52권6호
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• pp.709-718
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• 2019

Cephalopods, such as the Japanese flying squid Todarodes pacificus and golden cuttlefish Sepia esculenta, are an important food source for all toothed whales, particularly bottlenose dolphins in costal and offshore waters around the Korean Peninsula. A controlled laboratory experiment was conducted to investigate the broadband acoustic backscattering from live individuals of these two cephalopod species using linear chirp signals (100-200 kHz). The backscattered echo signal was measured at about 1° intervals from -45° (head down) to +45° (head up) in the dorsal plane. The species-specific, frequency-dependent scattering characteristics were investigated by comparing the relationship between the wavelength-normalized backscattering cross-section (σ/λ²) and the wavelength-normalized fish length L/λ for each species. The estimated σ/λ² value for Japanese flying squid was 9.51 at an L/λ range of 12.79-30.27 (mean, 21.26). This was approximately 7% of the σ/λ² value (136.1) for golden cuttlefish at an L/λ range of 9.07-25.49 (mean, 15.77).

• 동아시아식생활학회지
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• 제18권3호
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• pp.277-293
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• 2008

We conducted a consensual, expansive, and successive study to compare cultural differences and similarities between Korean, Chinese and Japanese's Seasonal Festivals and Foods documentarily. It showed interesting results that the three countries had celebrated with similar meanings, and shared similar events and special foods. Seasonal Festivals happen throughout the year sequentially: the New Year Day, January $15^{th}$(first full moon festival), March $3^{rd}$(double three day), May $5^{th}$(double five day), July $7^{th}$(double seven day) and finally the Year Farewell Festival. While, the festival of a royal birthday of Buddha happens on April $8^{th}$ in both countries: Korea and Japan. There is also one of the big festivals called the harvest moon festival on August $15^{th}$, and this event celebrates with special foods both in Korea and China. On December $23^{th}$, it is a special day for both Chinese and Japanese, but they celebrate the day with different meanings to it. Three countries have a special seasonal event celebrated each other. Koreans have a special event called Sambok to overcome summer with special food during a middle of June to the beginning of July. Chinese have a special event for overcoming winter with soup on December $8^{th}$. Japanese have a special event with rice cake to safety on January $11^{th}$. On these seasonal festivals, it is different to note that two different kinds of calendars are used. The lunar calendar is used by Koreans and Chinese whereas the solar calendar is used by Japanese. Because of the similarity in Buddhism, and agricultural industry, and especially sharing Chinese Characters in words, these three countries have in common in many ways to celebrate Seasonal Festival, and it is very unique custom in the world. Nowadays; however, these traditional events and special foods are changing in more simplified version and almost disappearing in all three countries. Therefore, we suggest that the Seasonal Festivals and Foods should be more emphasized in flourishing and exchanging between Korea, China and Japan.

• 한국콘텐츠학회논문지
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• 제11권10호
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• pp.416-424
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• 2011

본 연구는 브랜드개성에 따른 한식 시장세분화를 통해 세분집단 간 한식소비행동과 만족도 및 충성도를 살펴보고자 하였다. 국내 거주 일본인과 한국방문 일본관광객들을 연구대상으로 설문조사를 실시하였다. 통계분석은 한글 SPSSWIN 19.0 프로그램을 이용하여 빈도분석, 요인분석, 군집분석, 분산분석, $x^2$ 등을 실시하였다. 실증분석결과는 다음과 같다. 첫째, 한식 브랜드개성은 진실성, 강인성, 능력성, 세련성, 흥미성 등 다섯개 차원으로 도출되었다. 이를 기초로 유형화한 결과 흥미추구집단(18.7%), 세련성추구집단(59.7%), 능력 진실성추구집단(21.6%) 등 세 개의 집단으로 분류되었다. 둘째, 세분집단 간 인구 통계적 특성과 한식 소비행동에 유의한 차이가 있는 것으로 나타났다. 셋째, 세분 집단 간 한식만족도와 충성도에도 유의한 차이가 있는 것으로 나타났다. 특히, 타 집단보다도 능력 진실성추구집단이 만족도와 충성도가 가장 높은 것으로 나타났다. 따라서 각 세분집단에 적합한 한식마케팅전략이 실행되어야 할 것이다.

• 한국조리학회지
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• 제8권3호
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• pp.91-106
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• 2002

To achieve these goals constituent dimensions and structural elements of the Japanese restaurants service quality are being investigated through the review of the food service industry and service. The survey about the importance and the Japanese restaurants was also conducted with a questionnaire to identify the tendency of customers who visited restaurants. These results and satisfactions hypotheses are being tested in the restaurant and the empirical research aye both conducted to achieve time research purposes. Japanese restaurants, located in the metropolitan area, are being selected as the object limits of the survey. Eighty-seven questionnaires are being distributed three kinds restaurants which means total 250 for all, and from which 230 are being analyzed. Frequency and $\chi$$^2$test were applied for the general matters and the conditions of object while Cronbach's Alpha coefficient and factor analysis were applied for reliability and validity. t-test was attempted to fine the importance and the satisfaction of the service quality. Also ANOVA was utilized. After examining the results of this survey, few facts were apparent. First the number of male ana female customers in the Japanese restaurants are divided evenly in about 55% of male customers and 45% of female customers. However, these people have a wide variety of jos. Another evident fact present on this survey shows that customers eating at a less expensive restaurants have a income of 1,000,000 won where as the expensive or high-end restaurants have customers with higher income than average. The price sensitive customers studied in this survey shows that they spend on average 30,000 to 70,000 won per person in the less expensive establishments. Therefore, with some service quality restructuring, application of new systems and ideas these restaurants could efficiently maximize their profit margin. Customers also showed that lower prices in lunch time would be an appealing incentive to deviate from standard lunch time 〈12:00~13:00〉and menu specials would be of interest to deviate from busy dinner time. In conclusion, since restaurants in the middle range category are not so many restaurants in lower range have a chance to maximize their profit. This study clearly shows that even the lower-end restaurants could raise their profit margin by incorporating new marketing techniques and by improving the service level of their restaurants.

• 한국식품영양과학회지
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• 제39권5호
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• pp.699-708
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• 2010

본 연구는 한 일 여대생들의 비만정도 및 식습관 등에 관한 비교연구로 평균연령 약 21세에 평균신장 161 cm, 평균체중 54 kg을 나타내는 한 일 여대생을 대상으로 비만정도, 비만에 대한 인식 및 태도, 식습관, 운동습관, 그리고 생활습관에 대하여 조사하였다. 먼저 한 일 여대생들의 비만정도를 살펴본 결과, 한국여대생의 경우, 정상 체중의 경우가 56.4%로 가장 많았고, 저체중(27.7%), 과체중(9.9%), 비만(4.0%) 그리고 극심한 저체중(2.0%)로 나타났으며, 일본여대생의 경우는 정상(52.9%), 저체중(23.6%), 과체중(15.5%), 비만(5.7%), 고도비만(1.6%), 그리고 극심한 저체중(0.8%) 순으로 나타나 유사한 경향을 나타내었다. 비만에 대한 인식 및 태도 면에서는 한국여대생들은 비만은 친구와의 관계를 어렵게 하고 공부나 운동에 지장을 주며, 친구 앞에서 자신이 없다는 질문에 대체로 그렇다는 답이 가장 많았으나 일본여대생의 경우는 그렇지 않다는 답이 가장 많이 나타났다. 또한 한국여대생은 비만이면 친구로부터 놀림을 당하고 비만이 아닌 사람보다 불이익을 받을 수 있다고 생각하는 반면에 일본여대생은 그렇지 않다고 답한 경우가 가장 많았다. 그 이외에 비만은 심각한 건강문제를 발생시키고, 비만을 잘 관리하면 생활습관병에 걸릴 위험이 줄어든다는 문항과 비만 관리를 위해서 식생활을 조절할 필요가 있다는 문항에서는 한 일 여대생 간의 의견이 모두 유사한 경향으로 나타났다. 한 일 여대생들의 식습관 차이를 살펴본 결과는 한 일 여대생 모두 좋아하는 음식이 있을 때 과식하는 것으로 나타났다. 아침식사여부는 한국여대생의 경우는 거의 먹지 않는다(36.6%)는 답이 가장 많이 나왔고, 매일 먹는다는 24.8% 정도였다. 반면에 일본여대생의 경우는 약 48.0%가 매일 먹는다고 가장 많이 답하였고, 거의 먹지 않는다는 14.6% 수준으로 나타나, 일본여대생의 경우 한국여대생보다 비교적 아침식사를 잘 챙겨먹는 것으로 나타났다. 저녁식사는 한 일 여대생 모두 매일 먹는다는 답을 높게 나타났다. 또한 간식의 내용으로는 한 일 여대생 모두 비스킷류를 가장 많이 선호하는 것으로 나타났다. 그리고 식습관에 미치는 영향으로는 한국 여대생은 TV 광고(57.4%), 일본여대생은 부모님(47.2%)을 가장 많이 선택하였다. 또한 운동습관에 대해 알아본 결과는 모두 지속적으로 하고 있는 운동은 없는 것으로 나타났고, 1주일 동안의 운동정도는 한국여대생은 주 1회(34.7%), 일본 여대생은 없다(79.7%)가 가장 많이 나타났다. 또한 이렇게 운동시간을 답한 학생들의 운동하는 이유로는 한국여대생은 체중조절(53.5%)이 가장 큰 원인으로 나타났으며, 운동을 하지 않는 이유로는 귀찮아서(78.2%)가 가장 높게 나타났다. 그리고 생활습관 측면에서는 한 일 여대생 모두 대체로 유사한 경향을 나타내었으나, 다소 스트레스가 쌓였을 때 스트레스 해결방안으로 한국여대생은 친구와 수다떨기라고 답하였지만, 일본여대생은 음악감상 및 독서를 가장 많이 선택하여 한국여대생은 교우관계를 통한 스트레스 해결방안을 모색하지만, 일본여대생은 혼자서 해결할 수 있는 음악감상 및 독서가 많은 것으로 나타났다. 비만에 영향을 주는 생활패턴은 질병의 위험과 함께 건강을 유지해 나가는데 많은 어려움이 내재되어 있다. 본 연구에서는 한 일 여대생들의 생활패턴을 비교하여 여대생들의 비만에 대한 올바른 인식을 고취하고 바람직한 체중조절을 위한 방안 제시에 도움이 되고자 하였다.

• 한국수산과학회지
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• 제51권2호
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• pp.135-141
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• 2018

This study investigated the immuno-potentiating activities of Japanese mud shrimp Upogebia major. We examined the effects of enzymatic hydrolysate from U. major on the production of nitric oxide (NO) and prostaglandin $E_2$ ($PGE_2$) and on the expression of pro-inflammation cytokines including $TNF-{\alpha}$, IL-6 and $IL-1{\beta}$ in RAW 264.7 cells. The treatment of six enzymatic hydrolysates of U. major (alcalase, ${\alpha}$-chymotrypsin [${\alpha}-Chy$], trypsin, pepsin, neutrase, protamex) significantly increased the production of NO in RAW 264.7 cells, with ${\alpha}-Chy$ having the greatest effect. This hydrolysate was fractionated by two ultrafiltration membranes at 3 and 10 kDa to created three fractions (below 3 kDa, between 3 and 10 kDa, and above 10 kDa). Of these, the <3 kDa and >10 kDa fractions showed significant increases in NO production. These two fractions also induced $PGE_2$ production in RAW 264.7 cells and showed significant increases in the expression of all cytokines studied. These results suggest that enzymatic hydrolysate from U. major is a potentially useful food material with immune-potentiating effects.

• 한국지역사회생활과학회지
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• 제21권4호
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• pp.481-488
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• 2010

The objective of this study was the development of the preparation method of fermented turnip juice. The yields and soluble solids of fermented turnip juice were 41.2, 52.8, 56.4 and 57.4%, and 34.3, 42.4, 48.6 and 54.7 $^{\circ}Brix$ with 40, 60, 80 and 100% addition rate of turnip quantity, respectively. The major organic acids in turnip juice were succinic acid, isobutyric acid and fumaric acid, and these organic acids were decreased after fermentation. On the other hand, lactic acid, formic acid, acetic acid, propionic acid and butyric acid were produced during the fermentation. Soluble solid and pH value in fermented turnip decreased by time-dependently. Free radical scavenging activity was increased by fermentation of turnips and nitrate scavenging effects were the highest in pH 3 and increased with adding Omija or Japanese apricot. The best preparation method of fermented turnip juice was fermentation at $24^{\circ}C$ 12-15 days after adding 40% of sucrose to total quantity. As adding Omija, organic acid contents were increased and sensory evaluation was improved in fermented turnip juice.

• 동아시아식생활학회지
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• 제16권5호
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• pp.497-505
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• 2006

This questionnaire study was conducted to investigate the levels of recognition and attitude for Korean traditional food among Japanese tourists. The aim was to provide basic data for making a detailed marketing direction alignment of globalization and commercialization of Korean traditional food. The results can be summarized as follows. The 'Korean wave(Hanliu)' was 'the number of known Korean star performers'(3.77 points), 'the number of watched Korean dramas'(3.67 points), 'the number of watched Korean movies'(3.44 points), 'the number of owned Korean singer's tapes or CDs'(3.04 points), 'the number of read books'(2.83 points), and 'the number of viewed cartoons'(2.49 points), in order. The high-intake frequency of Korean traditional foods was 'Bibimbap', 'Galbigui', 'Baechookimchi', 'Bulgogi', 'Kkakdugi', 'Tteokbokki', 'Japchae', 'Galbitang', 'fajeon', and 'Namullyu' in order. On the other hand, the intake frequency of 'Songpyeon', 'Inielmi', 'Sikhye' and 'Sujeonggwa' was very low. The most effective 'Hanliu' item for raising the recognition of Korean traditional food was 'the number of read books'. The most effective 'Hanliu' item for raising the experience of Korean cooking was 'the number of read books', followed by 'the number of watched Korean movies', 'the number of watched Korean dramas', and 'the number of viewed cartoons' in order. The most effective 'Hanliu' item for raising the intake frequency of Korean traditional food was' the number of watched Korean dramas', followed by 'the number of watched Korean movies' and 'the number of read books' in order.

• Journal of Pharmaceutical Investigation
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• 제34권4호
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• pp.333-340
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• 2004

A new medical system of separation of dispensary from medical practice was started in 2000 in Korea. To expand bioequivalence-proven drug products and to ensure the credibility of the therapeutic equivalence of generic drug are hot issues in Korea. The KFDA also has a plan to revise the pharmaceutical affairs law that bioequivalence reports of all the generic prescription drugs should be submitted to the KFDA in the application for drug approval. Therefore, it becomes more necessary to develop bioequivalence-demonstrating methods for specific preparations such as topical drug products. There are some differences between US and Japanese guidances of bioequivalence studies of generic drug products for topical use. In this paper, we examined the recently published Japanese guideline, Guideline for Bioequivalence Studies of Generic Products For Topical Uses, and Q&A of the guideline, which will be references to make a guidance on bioequivalence studies of topical drug products in Korea.