• Korean journal of food and cookery science
• /
• v.10 no.1
• /
• pp.45-50
• /
• 1994

Conventional Doenjang, three kinds of Improved Doenjang(A; koji: soybean: salt=53: 100: 33, B; koji: soybean: salt=100: 100: 40, C; koji: soybean: salt= 200: 100: 40) prepared with different ratio of koji and salt were made to study the changes in the general contents, characteristics bitter peptides, correlations between bitterness and overall eating quality. 1. Total nitrogen contents increased a little, and amino nitrogen contents in all samples increase markedly. Especially, Amino nitrogen contents of conventrional Doenjang increased more than others. Reducing sugars of doenjang prepared with Asp. oryzae were higher than conventional Doenjang and increased throughout the aging period and Doenjang prepared with Asp. oryzae were more acidic. 2. To characterize bitter peptides in fermented Doenjang, peptides were extracted with 2: 1(v/v) chloroform-methanol and separated by Gel chromato-graphy with Sephadex and TLC. After Gel chromatography and TLC, each fraction examined presence of bitterness and evaluated intensity of bitterness. Amino acid composition of the fractions showing bitter tastes were as follows. Conv. peak 1-1 Trp-(Asp, Arg, Thr, Ser, Glu, Pro)-Phe Imp. A peak 1 Trp-(Glu, Val, Arg, lie)-Phe Imp. B peak 1 Trp-(lie, Pro, Asp, Lys, Val, Glu)-Trp. Imp. C peak 1-2 Trp-(Try, Thr, Glu, Pro, Gly)-Phe 3. Sensory evaluation revealed that correlation coefficient between bitterness and overall eating guality was not high.

• Food Engineering Progress
• /
• v.13 no.2
• /
• pp.110-116
• /
• 2009

Gochujang, a fermented traditional Korean hot pepper-soybean paste, has long been used to provide hot, sweet, and savory tastes. Changes in the pH, titratable acidity, moisture content, water activity, amino-nitrogen content, NaCl content, color, and yeast population during aging were investigated using a model system of Gochujang incorporated with strawberry puree up to 14% as a value-added food ingredient. pH decreased slowly till 60 days of aging then increased afterwards. Titratable acidity, on the other hand, increased during aging, reaching at the highest level at the 60 days of aging and then decreased rapidly. The moisture content continually increased during aging up to 90 days whereas water activity decreased rapidly till 60 days of aging and then slightly increased. The amino-nitrogen content increased while NaCl content decreased continually during aging. All the color parameters including L$^{*}$, a$^{*}$, and b$^{*}$-values increased during aging in general with exception for b$^{*}$-values in some conditions. Initial yeast population was ranged 1.2-4.9${\times}10^{6}$CFU/g and increased to 1.1-5.9${\times}10^{7}$CFU/g after 90 days of aging.

• Korean Journal of Food Science and Technology
• /
• v.53 no.5
• /
• pp.585-592
• /
• 2021

This study compared the quality characteristics of commercial Cheddar cheese of dairy types (DT) and vegan types (VT) using electronic sensory evaluation (nose and tongue) and texture profile analysis (TPA). The electronic nose detected acetaldehyde, 2-methylbutanal, and n-butanol in all samples, whereas 2,3-pentanedione and pentan-2-one were detected in DT1, VT1, and VT3. The electronic tongue detected various intensities of six tastes in the two types, regardless of the raw material. Principal component analysis by electronic sensory evaluation revealed the differences between the pattern for VT. The TPA results showed that the textures of DT and VT were not classified according to the raw material. However, the protein content affecting texture was <0.6% for VT compared with that for DT. These results are expected to be useful for establishing quality indicators in developing vegan cheese products with characteristics similar to those of dairy cheese.

• (The) Research of the performance art and culture
• /
• no.18
• /
• pp.379-412
• /
• 2009

According to "Jinjak-yigwe(進爵儀軌)", a special banquet was held at Yungyungdang(演慶堂, a kind of royal theatre) to celebrate the 40th birthday of Queen Soonwon(純元王后) in 1828. This banquet is famous for the presentation of nineteen new Jungjae(呈才) repertoires that the Crown Prince Hyomyung(孝明) created. In order to explore the theoretical basis for the reproduction and presentation of Yungyungdang(演慶堂) Jinjak(進爵, a type of royal banquets), in this article, the imagination and experience of the presentation of Yungyungdang Jinjak are pursued, while focussing on audience's reception. In Yungyungdang Jinjak, King Soonjo(純祖), Queen Soonwon and the prince were the special audience; they participated in the procedure of Ye(禮, etiquette of ceremony) and also were considered as the characters of certain repertoire of Jungjae. Hyomyung arranged the spectacles from the myths of Taoist gods and immortal hermits, as well as historic episodes of the past emperors' elegant tastes of music. These mythic and historic images lead the audience toward the imagination and experience on the transcendental world. Hyomyung, managing the administration as the representative of King Soonjo, tried to show absolute royal authority through the splendid performances of Yungyungdang Jinjak, so as to overcome the politicaly difficult situation. He set up the sacred world for his father King Soonjo, distinct from the secular ordinary world, and emphasized his position as the bridge between the two sides. He expressed his filial duty through the devotion of performing arts to display absolute royal authority.

• Cross-Cultural Studies
• /
• v.42
• /
• pp.393-418
• /
• 2016

Raquel, the representative work of Vicente García de la Huerta, an 18th century Spanish playwright achieved theater box-office success and popularity during staging. It has been evaluated by many scholars and critics as the ideal drama that faithfully followed the norms of neoclassicism, which pervaded the aesthetic mainstream at the time. However, the factor that enabled the popular success of this theater production was its ability to harmonize the themes or contents with a traditional play to meet the unique trends and tastes of Spanish viewers who were still appreciated earlier Baroque theater, rather than complying with external norms of neoclassicism such as principle of three unities or exclusion of comic figures etc. That is, Spanish viewers of the time thoroughly rejected theater of neoclassicists who attempted to unilaterally enlighten them while regarding the Baroque theater of earlier times as full of superstition and irrationality, illogic and disorder, regardless of their own dramatic taste. In this situation, Huerta's tragedy Raquel, achieved the harmony of neoclassical tragedy and Spanish theatrical tradition. It thus emphasizes the importance of public support and sponsorship in dramatic success. Traditional dramatic elements shown in Raquel can be summarized as honor, poetic justice and love and these elements are major dramatic codes penetrating the entire Baroque theater of Spain.

• 기호학연구
• /
• no.56
• /
• pp.7-44
• /
• 2018

The objective of this paper is to propose a classification of Korean taste terms, especially Korean taste adjectives, from the perspective of cognitive science. The classification of Korean taste terms is here grounded in the definition of 'taste sense', 'flavor' and 'taste' which is usually employed in disciplines of cognitive science. There have been a large number of domestic researches in field of taste terms. Accordingly, a lot of research findings on the classification of taste terms have steadily been released showing the differences among researchers. These different classifications are largely based on the fact that researchers have applied their subjective criteria rather than their objective in order to categorize taste terms. According to previous studies, it is well-known that, in everyday usage, the term 'taste' covers a much wider range of qualities than those perceived through the taste receptor cells alone. In addition, we take it for granted that as much as 80~90% of taste comes from olfactory modality. It is also important to note that the texture and temperature of food, the color of food, the sounds of food, and atmospheric cues have an essential effect on taste perception. Many scientists have already pointed out that taste evaluations are influenced by a number of individual and sociocultural factors. Eating and tasting are important parts of our everyday life, so that linguistic approaches to taste perception seem to be of great significance. We can assume that a classification of taste terms from the perspective of cognitive sciences may shed light on the perceptive mechanism through which we perceive taste. It should be noted that this paper is an advanced work prepared for the follow-up study which will try to make a geometric model of word field 'taste terms' existing or probably existing in the mental lexicon of human beings.

• The Journal of the Korea Contents Association
• /
• v.21 no.10
• /
• pp.286-308
• /
• 2021

For a long time, dramas that everyone has enjoyed at home have become the most popular cultural contents due to the development of digital technology and the influence of Hallyu.(Korean Wave) This study was conducted in-depth interviews and participatory observations on the background, role, identity, and labor experience of TV planning producers who appeared in the drama production process with the implementation of outsourcing production policy in 1991. The number of dramas produced increased sharply in the mid-2000s due to the Korean Wave. Against this backdrop, the planning producer has expanded their scope in the drama production process and emerged as a new drama producer. The planning producer plays a role in creating an environment in which writers and directors can be selected with the identity of "not a creator but a producer of dramas" and lead drama planning. OTT and watching TV on the Internet have made it possible to watch dramas without TV. As this phenomenon accelerates and becomes commonplace, fewer consumers adhere to the traditional way of watching dramas using TV, and consumers' emotional tastes become more demanding. In this environment, TV planning producers are leading the production of dramas, exerting as much influence as writers and directors. They are also building new power relationships among drama producers by securing planning and financial power.

• (The)Study of the Eastern Classic
• /
• no.70
• /
• pp.119-156
• /
• 2018

Suk Dang Kim Sangjeong (1722-1788) was one of the Big Three Noron literati of the mid-18th century, and is an author worth taking note of in that he expressed the duty to pursue the Qin-Han gomoon-ron (古文論) more clearly and radically than anyone else. The literary debates that unfolded in the letters he exchanged with Ahn Doje (安道濟) and Sin Daejeon (申大傳) are the clues that may explain the continual development of Qin-Han gomoon-ron within Joseon. His gomoon-ron is a self-reflection of the Dang-Song gomoon-ron that continued as tradition in the Noron literati after Kim Changhyeop (金昌協), and also reflects his literary and periodical confidence. At the same time, he also makes a distinction with Qin-Han gomoon-ron set forth by the Seven Masters literature from the Ming Dynasty (前後七子) in that he takes precautions against plagiarism and emulation. It has rarely been shown that his sentences plagiarize and excessively cite the classics, or that he abstrusely elaborates sentences. He sorted through things of value worth recording and cleanly reenacted them based on the scenes and conversations, further, delivered applicable normative lessons through allegoric writing. This may be discussed as the portions that are possessed by the Qin-Han gomoon-ron that he pursued, and particularly that have the esthetic and contact point of historical prose. Kim Sangjeong's writing pursued the Qin-Han gomoon-ron of a prior era, and though distinguishable from authors of difficult writings, possesses unique characteristics that make it distinct from the Dang-Song gomoon-ron that focuses on argument. The direction of Kim Sangjeong's antiquarianism seeks after imperial loyalty, and is mutually intelligible with the artistic discourse of the Noron Cheongryu literati such as Lee Yunyeong, Kim Sangsuk, Lee Insang, and Hong Naksun who preferred archaeological finds and classical prose. While their literary tastes are a reflection of their conservative worldviews, they may also have been utilized as a foundation supporting their lives which were devoted to literature.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.53 no.6
• /
• pp.823-833
• /
• 2020

The Manila clam Ruditapes philippinarum, is an important marine bivalve that is widely distributed along the west and north coasts of South Korea. It has been used in a variety of Korean foods owing to its superior umami taste. In the present study, we developed a flavoring with an excellent sensory preference from Manila clam using extrusion cooking processing. Optimization of extrusion cooking conditions was performed using response surface methodology (RSM). Barrel temperature (X1, 140-160℃) and screw speed (X2, 400-560 rpm) of the extruder were chosen as independent variables. The dependent variable was overall acceptance (Y, points). The estimated optimal conditions were as follows: overall acceptance (Y): X1=140℃ and X2=560 rpm. The indicated value of the dependent variable overall acceptance (Y) under the optimal conditions was 8.94 points, which was similar to the experimental value (8.82 points). Overall acceptance of the Manila clam flavoring was related to its umami and Manila clam tastes. The electronic nose and tongue results successfully segregated different clusters of the samples between the lowest and highest sensory scores. The sample with the highest sensory score had higher sourness, umami, and sweetness intensities, and the lowest sensory scored sample showed more off-flavor compounds.

• Journal of the Korea Convergence Society
• /
• v.12 no.8
• /
• pp.23-30
• /
• 2021

Various customizing services are also being introduced in the fashion industry in line with the diversification of consumer tastes and the demand for small production of multiple varieties. However, barriers to entry are high for consumers who are not customized, and various functions are rather complicated. This study selected the three platforms that provide the most similar services to Marple, the No. 1 fashion platform sales, as comparative models and used them as a basic study for web-based fashion customization platform design through case analysis. As a research method, theoretical examinations were conducted through literature surveys, followed by web analysis based on layout, menu, color, icon, and interaction. The study found that the placement of options, the composition of menu windows, the number of point colors, and the use of icons without functions of metaphores hindered the use of customizing platforms. This work proposes a solution, and aims to contribute to increasing the usability of future customizing web by comprehensively analyzing the visual shaping elements of web platform design.