• Journal of Korean Society of Rural Planning
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• v.28 no.1
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• pp.99-108
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• 2022

This study measured the importance and satisfaction of the values related to 'New Ruralism' using the IPA(Importance-Performance Analysis) technique by the rural leaders' group. In the result, the satisfaction value was evaluated lower in the importance of 'landscape and ecological resource conservation', 'settlement environment', and 'population' related items. On the other hand, the items of 'tourism resource management', 'landscape damage', and 'landscape and ecological resource conservation' showed high satisfaction. Therefore, the leaders' group of Gochang-gun perceived the importance of local tourism image, landscape damage prevention, settlement environment, and rural landscape in 'New Ruralism' management. However, the leaders' group valued lower in the items of population, ecological value and natural and historical tourist sites. This seems to be a characteristic of the leaders' group mainly engaged in agriculture. Through factor analysis, the six items excluded from the analysis were considered important factors in 'New Ruralism' in Gochang-gun through a review of previous studies. Still, the leaders' group of Gochang-gun did not recognize them as important items in the rural resource. However, these items will be able to contribute to the development of 'New Ruralism' in Gochang-gun, and it is necessary to improve the awareness of the leader group. Even if local governments or experts present an ideal goal for rural development, it is difficult to achieve the goals if there is a difference from the perception of residents. Therefore, it is important to understand the perception of 'New Ruralism' of the leaders' group who plays an important role in regional development projects.

• Journal of Korean Society of Rural Planning
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• v.12 no.2 s.31
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• pp.37-47
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• 2006

Recently, due to the growing concern of the public in rural amenities and hobby farming works, much more urbanites, especially near-retirees, have been interested in rural life style than before. However, in spite of popular preference to ruralities, little has been known about their demand on retired rural life. Therefore, this study examined urbanites' attitude to preparatory works for out-migration, preferred residential site conditions and life style in the countryside. For this purpose, data were collected from a survey with the sample of 386 urban residents aged 40 to 65 rho hoped moving into the countryside after retirement, through structured questionnaires. Descriptive statistical works were performed using SPSS/PC windows program. The major findings of this study were as follows; (1) Host of urbanites, who answered in this study, planned to prepare ex-urban movement in their fifties and to put into practice in their sixties. (2) Key factors of location decision on movement were proximity/accessibility to centre city, medical service level, and distance to their family or friends. And about a half of respondents wanted second home in the countryside. (3) Most favoured rural life styles were nature-friendly well-being and hobby/healthy firming. Generally, the respondents of this survey had the positive attitude to do works in their later life, especially preferred to farming and volunteering in their communities.

• Korean Journal of Food Science and Technology
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• v.37 no.4
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• pp.579-583
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• 2005

Effects of sangwhang mushroom (Phellinus linteus) powder and extract on quality of wet noodle were investigated by adding sangwhang mushroom powder at 2% (w/w: II) of wheat flour and extract at 17 (v/w: III) and 34% (v/w: IV) based on flour source, respectively. Significant decreases were found in L values of dough and noodle, while a and b values increased in proportion to addition of sangwhang mushroom. Addition of sangwhang mushroom decreased volume of cooked noodles, but increased turbidity of soup. Tensions of cooked noodle samples of II, III, IV, and control were 12.17, 17.61, 17.57, and 14.90g, respectively. Sensory properties, including color, flavor, taste, and texture, of noodles added with sangwhang mushroom extracts (III, IV) were significantly superior to control (I) and noodle added with powder (II). These results suggest addition of sangwhang mushroom extract is more suitable than powder for noodle processing.

• Journal of Applied Biological Chemistry
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• v.49 no.4
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• pp.125-130
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• 2006

In order to utilize non-commercial melon as alcoholic beverage material, in this study the optimum fermentation method and manufacture conditions were investigated and thereafter the properties of final product were determined. As for melon wine made with only melon juice, sensorial properties, particularly flavor, were not acceptable as alcoholic beverage. To improve the lack of melon wine, we made mash with cooked rice and Nuruk, and then added melon juice during fermentation. Acceptable sensorial properties were obtained in melon wine when 30% extract juice of oriental melon was added after 4 day of fermentation. The alcoholic beverage added melon juice showed much higher yellowness value than that without melon juice indicating that a clear yellow color similar to melon was actually observed in final product. Adding melon juice led little changes in amount and composition of free sugars, organic acids and amino acids and could improve sensorial properties.

• Journal of Korean Society of Rural Planning
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• v.24 no.1
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• pp.33-44
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• 2018

This study, targeting Deokbongmaeul, Choonchonmaeul, Hyodongmaeul and Kangsanmaeul, drew the characteristics of history culture resource utilization through the analysis of project plans and performance reports and field surveys. First, Deokbongmaeul is a rural village with scattered Confucian facilities. Ipsanmaeul conforms to Confucian order and has an attractive housing area landscape. Hoechonmaeul has forest landscape and distinguishing intangible recourses like Maeji farmer's music and traditional techniques and legends. Hyodongmaeul shows folk resources and folk behavior like traditional play and techniques. Second, the history culture resources chosen from the project plans focus on intangible history resources like individual historic buildings & structures and customs & traditional techniques. Third, cultural historic village projects are categorized by repair and restoration of historic buildings and structures, development of experience program and building facilities and maintenance and establishing the village landscape elements. From the research results, it is explained that history culture resource utilization methods of cultural historic village project are hard to be expected to have the project results based on the landscape identities of four villages.

• Journal of Agricultural Extension & Community Development
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• v.13 no.1
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• pp.135-147
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• 2006

The purpose of this study were to analyze youth leadership skill of rural youth and to suggest implication for rural youth development. The study was carried out questionnaire. To analyze youth leadership skill of rural youth, the data were collected from 196 rural youth by stratified random sampling. The SPSSWIN / ver12.0 was used for analyzing data with t-test, ANOVA, and factor analysis. The major findings of this study were as follows; 1) Average of youth leadership skill is 91.42, minimum is was 61, maximum is 130, 2)When it comes to youth leadership skill, it is higher in highly educated youth and higher economic status, 3)When it comes to youth leadership skill, it is higher in farming size, extending in three years, promise of farming successor. Conclusionally, the study suggests community youth should be offered more educational experience for developing youth leadership.

• Journal of Korean Society of Rural Planning
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• v.12 no.1 s.30
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• pp.49-58
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• 2006

Rearing community youth has been main factors of sustainable agriculture and rural community. The purposes of this study were to analyze the leadership skill and organizational commitment of community youth and to investigate the relationship between leadership skill and organizational commitment. The data were collected from 196 rural youth by stratified random sampling. The study was adopted t-test, ANOVA factor analysis and correlation analysis. The major findings of this study were as follows; First, community youth married, wealthier, and expanded farming area were more likely to have leadership life skills than others. Second, community youth wealthier and expanded farming area were more likely to have organizational commitment than others. Third, group activity, being leader, teaming skill, communication self understanding, decision making, language skill among leadership skills have positively correlated with organizational commitment.

• Journal of the Korean Institute of Rural Architecture
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• v.12 no.2
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• pp.85-92
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• 2010

Jeollanamdo aims to cultivate Hanok Village as a lodging resource for tourism industry in rural areas. For the purpose, it invited eight models of the Hanok Village publicly and selected our model as the best. This study is to introduce the concepts and characteristics of the village, centering on the model developed by our research team and awarded by the local government. We develop and suggest eleven types of improved-type Hanok model that is to be distributed to each city and county. We compose the space which reflects needs of residents for modern living. And we focus on preservation of decorative beauty to make it a resource of tourism by creating beautiful view of Hanok and reduction of financial burden to activate its distribution. The Hanok developed in this study has a significant meaning as improved Hanok that can be suggested as a new model of rural area housing project.

• Journal of Family Resource Management and Policy Review
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• v.23 no.2
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• pp.41-59
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• 2019

The purpose of this study was to explore a typology of time use and analyze differences in life satisfaction according to the types of time use in the rural elderly. The research subjects were 1,000 people aged 65 years and over living in the rural areas of Korea. The data were collected through structured questionnaires and a time-use diary. The statistical methods used in the analysis included calculation of the mean and the standard deviation, ANOVA, Duncan's multiple range test, cluster analysis, and multiple regression analysis. The time use practices of the rural elderly were classified into three types: work-leisure balance, work-oriented, and leisure-oriented type. Life satisfaction of the rural elderly differed according to the type of time use. The work-oriented types showed the highest scores of life satisfaction, and leisure-oriented types showed the lowest.

• Korean journal of food and cookery science
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• v.24 no.2
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• pp.188-197
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• 2008

This study was carried out to determine the optimal cooking conditions for various rice cultivars (Ilpoom, Saechucheong, Sindongjin, and Sura-top rice) using trial preparations with different soaking times (0, 30, and l20min) and cooking equipment (electric pressure cookers, electric cookers, gas pressure cookers, iron pots, and stone pots). In adddition, the texture and sensory characteristics of the rice prepared with the electric pressure cookers, gas pressure cookers, and stone pots were analyed. The results showed that the moisture, amylose and physicochemical compositions of the four rice varieties were similar. According to RVA, the Sura, cultivar had generally high viscosity, and the Ilpoom, cultivar presented the highest hot and peak viscosities. Saechucung had the highest initial gelatinizing temperature and Sindongjin showed the greatest setback. The optimal amounts of added water as well as heating conditons were dependent on the rice varieties, soaking times, and cooking equipment. A longer soaking time reduced the hardness of the cooked rice, amount of added water, and the heating time. The pressure cooking equipment provided the best cooked rice texture, reduced the affect of the soaking time, and decreased the heating time. In general, all the variaties of cooked rice had high overall acceptability, which tended to increase when the rice was soaked for 30min prior to cooking, had a 1.2-fold amount of water to rice added, and was cooked in the pressure equipment.