• 한국조리학회지
• /
• 제23권7호
• /
• pp.80-87
• /
• 2017

This study was conducted to investigate the effective ratio of Sulgidduk to steaming chesnut powder. I measured the sensory and mechanical characteristics, moisture content and color values of Sulgidduk added by different amount 4 of types of steaming chestnut powder; 0% (Control-0 group), 1% (CP-1 group), 2% (CP-2 group), 3% (CP-3 group), 4% (CP-4 group). Moisture content of Sulgidduk with steaming chestnut powder ranged from 38.53% to 46.05%. The L-value and b-value of the color decreased with an increase in steaming chestnut powder; however, a-value of the color decreased with an increase in steaming chestnut powder. As a result of analysis the texture of Sulgidduk steaming chestnut powder, it's hardness, springiness was increased. According to the sensory evaluation, CP3 had the highest values in texture and overall acceptability. Based on the result, it's considered that the most desirable ratio is steaming chestnut powder CP3. The results of the study supported the benefits of steaming chestnut powder supplementation in Sulgidduk in the aspects of taste and functionality. The degree of further increase in Sulgidduk with steaming chestnut powder without causing an adverse quality effect, remain for future study.

• 한국조리학회지
• /
• 제18권2호
• /
• pp.197-205
• /
• 2012

본 연구는 소비자들의 건강에 대한 요구를 충족시키기 위해 데리야끼소스에 설탕을 대신 할 저열량 감미료로 프락토올리고당, 자일리톨, 에리스리톨, 아가베시럽, 스테비오시드을 선정하였다. 설탕과 프락토올리고당, 자일리톨, 에리스리톨, 아가베시럽, 스테비오시드을 첨가하여 데리야끼소스를 제조한 후 수분과 점도를 측정한 결과 스테비오시드를 첨가한 것의 수분 함량이 가장 작았고 점도는 가장 높았다. 설탕과 자일리톨을 첨가한 소스의 당도가 같고 염분을 가장 낮았다. pH는 유의적인 차이가 없었다. 자일리톨을 첨가한 소스는 관능검사 결과 단맛, 간장의 향, 맛, 감칠맛에서 다른 감미료보다 선호되어 데리야끼소스에 자일리톨을 첨가하는 것이 가장 좋은 것을 알 수 있었다.

• 한국식품영양과학회지
• /
• 제37권7호
• /
• pp.908-913
• /
• 2008

함초의 식품에서 활용도를 높이기 위한 기초 연구로서, 함초의 제빵 적성에 대해 검토하였다. 함초 분말의 수분함량은 9.39%, 조회분은 25.60%, 조섬유는 73.02%이었으며, 철분과 칼슘의 함량은 각각 17.6 mg%, 117.5 mg%였다. 반죽의 pH는 함초 분말 첨가에 의해 뚜렷한 값의 차이는 나타나지 않았다. 함초 분말 6.0% 첨가구의 발효능은 대조구보다 다소 낮게 나타났으며, 그 외 함초 첨가구는 대조구보다 높게 나타났다. 굽기 손실률은 함초 분말 0.6% 첨가구를 제외한 나머지 첨가구는 대조구보다 굽기 손실률이 낮게 나타났다. 함초 분말 첨가량이 증가할수록 빵의 무게도 증가하였으나 대조구와 유의적인 차이는 관찰되지 않았다. 반면에 식빵의 부피는 함초 첨가 농도가 증가할수록 감소하였다. 빵 반죽의 색도는 함초 분말의 첨가량이 증가할수록, L값(백색도)과 b값(황색도)은 감소하였고, a값(적색도)은 증가하였다. 함초 분말 첨가 식빵의 기호성은 맛과 풍미, 색의 경우 함초 분말 1.2% 첨가구가 대조구보다 증가하였다. 종합적 기호도는 대조구와 큰 차이를 나타내지 않았다.

• 한국산학기술학회논문지
• /
• 제12권4호
• /
• pp.1589-1596
• /
• 2011

게임 산업은 컨버전스를 통한 새로운 가치 창출이 가능한 영역이다. 이는 대표적으로 시리어스게임으로 나타나는데 교육, 의료, 국방 등의 산업과 융합으로 더 큰 부가가치를 창출하고 있다. 정부도 국가차원에서 게임 산업의 중요성을 파악하고 예산의 확보나 게임 개발 지원 사업, 인력 양성 사업 개발 등 산업 육성 정책과 더불어 산업 발전에 따른 사회적 문제를 해결하기 위한 규제정책을 발표 및 운영 중에 있다. 그러나 각기 다른 시각에서 접근함으로서 산업의 지속적인 성장에 있어 문제로 작용할 것으로 판단된다. 따라서 산업의 방향성을 설정해야 하는 정책입안자로서의 정부 입장과 실제로 산업 속에서 비즈니스 활동을 수행하고 있는 민간 기업의 입장을 모두 반영할 수 있는 새로운 육성 접근법의 설계와 도입이 필요한 것이다. 이에 본 연구에서는 현재 게임 산업 육성정책을 살펴보고 기업 수준에서의 활동뿐만 아니라 국가 및 산업수준에서의 활동도 동시에 고려해야 한다는 서비스모델을 이용하여 통합적 관점의 게임 산업 육성정책을 제안하고자 한다.

• 산업경영시스템학회지
• /
• 제40권1호
• /
• pp.105-113
• /
• 2017

Network externality can be defined as the effect that one user of a good or service has on the value of that product to other people. When a network externality is present, the value of a product or service is dependent on the number of others using it. There exist asymmetries in network externalities between the online and traditional offline marketing channels. Technological capabilities such as interactivity and real-time communications enable the creation of virtual communities. These user communities generate significant direct as well as indirect network externalities by creating added value through user ratings, reviews and feedback, which contributes to eliminate consumers' concern for buying products without the experience of 'touch and feel'. The offline channel offers much less scope for such community building, and consequently, almost no possibility for the creation of network externality. In this study, we analyze the effect of network externality on the competition between online and conventional offline marketing channels using game theory. To do this, we first set up a two-period game model to represent the competition between online and offline marketing channels under network externalities. Numerical analysis of the Nash equilibrium solutions of the game showed that the pricing strategies of online and offline channels heavily depend not only on the strength of network externality but on the relative efficiency of online channel. When the relative efficiency of online channel is high, the online channel can greatly benefit by the network externality. On the other hand, if the relative efficiency of online channel is low, the online channel may not benefit at all by the network externality.

• 한국식품조리과학회지
• /
• 제30권3호
• /
• pp.284-290
• /
• 2014

The purpose of this study was to analyze the sensory and mechanical characteristics, moisture content and color values of Sulgidduk added with different amounts of 4 types of tangerine peel powder; 0% (TP-0 group), 1% (TP-1 group), 2% (TP-2 group), 3% (TP-3 group), and 4% (TP-4 group). As a result of analysis the texture of Sulgidduk tangerine peel powder, its hardness, springiness, cohesiveness and gumminess increased, whereas adhesiveness, chewiness did not have significant differences. The moisture content of Sulgidduk with tangerine peel powder ranged from 37% to 39%. The L-value of the color decreased with an increase in tangerine peel powder; however, the a-value and b-value of the color increased with an increase in tangerine peel powder. According to the sensory evaluation, TP3 had the highest values in color and moistness. Based on the results, it is considered that the most desirable ratio is tangerine peel powder TP3. Thus, the importance of the overall scores for taste and CP3 deems the results of treatment, which were highly appreciated. CP3 treatment and the overall acceptability chewy sweet in taste and was rated significantly higher. Hence, the results of the study support the benefits of tangerine peel powder supplementation in Sulgidduk in the aspects of taste and functionality. The degree of a further increase in Sulgidduk with tangerine peel powder, without causing an adverse quality effect, remains for future study.

• 해운물류연구
• /
• 제34권4호
• /
• pp.677-694
• /
• 2018

해양은 도시와 연계되어 교류의 공간으로 활용되고 유기적 관계를 형성하며 인간과 친수 공간을 구성한다. 해양치유산업은 의료와 웰빙으로 삶의 질을 개선하는 융합 부분으로 부가가치를 창출하고 의료산업과 결합 되어가는 미래 산업이다. 해양치유산업의 정책 분석결과는 다음과 같다. 첫째, 해양치유산업 운영이 가장 높다. 종합 중요도는 제1순위가 해양친수공간에 해양치유산업 운영의 부분의 전문의료서비스 병원형이다. 해양치유시설 개발과 산림치유 연결성을 강화하는 내용으로 구성하고 의료기술의 고도의 전문화된 전문의료서비스 개발이 필요하다. 둘째, 제2순위는 해양치유산업 특성화에서 가치창조성이다. 해양치유효과에 대한 새로운 가치창조성을 위하여 의 신약학 연구개발 등 통합적이고 체계적인 정책이 진행되어야 한다. 셋째, 해양치유산업의 정책 개발을 위하여서는 세분화된 시장의 가능성을 탐색 할 필요가 있으며 본 연구는 세부항목에 관한 구체적 정책제안에 한계를 가지고 있다.

• 동아시아식생활학회지
• /
• 제17권1호
• /
• pp.125-129
• /
• 2007

The effects of Crataegus pinnatifida bunge powder(CP) on dough characteristics and bread quality were evaluated. Breads were prepared with the addition of 0, 3, 6 and 9% CP to the basic formulation. The pH of dough added with CP ranged from 5.26 to 5.34, while control dough had a pH of 5.80. The loaf volume index of bread prepared with $3{\sim}9%$ CP decreased by $5.4{\sim}16.9%$ Hardness increased with the addition of CP, but the cohesiveness and springiness decreased with the addition of 3 and 6% CP and increased with the addition of 9% CP. Color L value of the bread crust and crumb decreased with CP and color a and b values of the bread crumb increased with CP. The sensory quality of bread with 6 or 9% Crataegus pinnatifida bunge powder, as estimated by shape, flavor and overall quality, was worse than that of control bread, while bread with 3% Crataegus pinnatifida bungs powder had the best quality.

• KSII Transactions on Internet and Information Systems (TIIS)
• /
• 제14권1호
• /
• pp.77-92
• /
• 2020

When automatic speech recognition (ASR) is provided as a cloud service, it is easy to collect voice and application domain data from users. Harnessing these data will facilitate the provision of more personalized services. In this paper, we demonstrate our transfer learning-based knowledge service that built with the user-generated data collected through our novel system that deliveries personalized ASR service. First, we discuss the motivation, challenges, and prospects of building up such a knowledge-based service-oriented system. Second, we present a Quadruple Transfer Learning (QTL) method that can learn a classification model from a source domain and transfer it to a target domain. Third, we provide an overview architecture of our novel system that collects voice data from mobile users, labels the data via crowdsourcing, utilises these collected user-generated data to train different machine learning models, and delivers the personalised real-time cloud services. Finally, we use the E-Book data collected from our system to train classification models and apply them in the smart TV domain, and the experimental results show that our QTL method is effective in two classification tasks, which confirms that the knowledge transfer provides a value-added service for the upper-layer mobile applications in different domains.

• 한국중재학회지:중재연구
• /
• 제26권4호
• /
• pp.111-128
• /
• 2016

Trade between nations has been considered as exchange for material things. According to recent changes in the paradigm of global trade, trade is shifting focus on the exchange of an immaterial being. Among them, the service sector is growing fast and the health service has shown exceptional growth as the healthcare market is consistently expanding. It is also part of the global service targeting people all around the world. People visiting other countries for medical service tend to spend more money and stay longer than a traveler. For these reasons, global medical service is in the spotlight as a promising and higher value-added business. The global medical service industry has been developed around Asia, specifically Thailand, Singapore, India, etc. Compared to them, Korea has come late into the market of global healthcare and the Korean government is striving to attract foreign patients. Nevertheless, there is a lack of effort to make foreign patients visiting Korea revisit Korea. Regarding foreign patients' medical disputes, these are not yet a problem officially; however, the government cannot leave the matter as it is. Medical dispute related with foreign patients is a highly complex issue due to different languages, nationalities, cultures, etc. Particularly, Korea's medical tourism is developed with Chinese visiting Korea for plastic surgery and cosmetic procedure. Thus, the Korean medical tourism market can be crowded with a lot of minor medical agencies, so-called brokers, getting foreign patients connected to the medical institutions. Consequently, Korea has received a large number of complaints and dissatisfaction. No one can predict and know what's supposed to happen in the future. Efforts of the Korean government and medical institute attracting foreign patients could be in vain. In order to take a step forward, this paper will do research on present conditions and look for strategies of improving this industry, focusing on the part of medical agency and contributing to the improvement of the Korean medical tourism industry.