• 한국조리학회지
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• 제23권3호
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• pp.174-185
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• 2017

The purpose of this study was to investigate the quality characteristics of fish paste added with different amounts (0%, 0.5%, 1%, 1.5%, and 2%) of spirulina powder. Specifically, moisture content, pH value, color value, texture value, total polyphenol content, DPPH radical scavenging activity, and sensory evaluation were measured in the samples. The moisture content of the fish paste added (0.5%, 1%, 1.5%, and 2%) ranged from 68.60% to 69.03%, and the increased amounts of spirulina powder in the fish paste tended to decrease the pH value. For the Hunter color values, the L, a values of surface and inside of the fish paste decreased with increased amounts of spirulina powder. The b values of the fish paste increased with increased amounts of spirulina powder. In the texture meter test, the hardness, gumminess, and adhesiveness decreased with the increased amounts of spirulina powder, and chewiness of group adding spirulina powder was measured lower than control. Springiness of the fish paste did not appear statistically significantly different among the samples according to the increased amounts of spirulina powder. Total polyphenol content of fish paste added with spirulina powder increased with increased amounts of spirulina powder, and DPPH radical scavenging was heightened according to increased amounts of spirulina powder. In sensory evaluation, the addition of 1% spirulina powder had the best score in odor, texture, taste, and overall preference. These results suggest that spirulina powder can be applied to fish paste to increase quality, preference, and functionality.

• 한국식생활문화학회지
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• 제36권4호
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• pp.382-391
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• 2021

This study was conducted to find out the bakery processing suitability of maca and to develop rice-based processed foods. We investigated the antioxidant activity and physicochemical properties of rice cookies prepared with the addition of maca (Lepidium meyenii) powder (1%, 2%, 3%, and 4% of the total materials). We observed an increase in the total polyphenol and flavonoid content, and DPPH-ABTS⁺ radical scavenging activity of the rice cookies as the proportion of added maca powder increased (p<0.05). The quality characteristics such as the "a" value, "b" value, and the hardness of the cookies increased with an increase in the proportion of maca powder (p<0.05) in the cookie, whereas the moisture content, pH of the dough, spread ratio, loss rate, leavening rate, and "L" values showed a significant decrease (p<0.05). In the sensory evaluation results, consumer acceptability showed a significantly higher value in the 2% maca cookie group (p<0.05), and the characteristic intensity rating (color, flavor, bitterness) increased as the proportion of maca added to the cookie increased (p<0.05). Therefore, this suggests that adding 2% maca powder as the functional ingredient in rice cookies can result in rice bakery products with excellent qualities.

• 동아시아식생활학회지
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• 제21권6호
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• pp.844-852
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• 2011

The purpose of this study was to determine the optimum chemical composition, color value, salinity, pH, total acidity, and texture for the production of short-term Green Gochujang using Cheongyang pepper powder and Meju powder. The results were as follows. The moisture content for Green Gochujang made from Cheongyang pepper powder was 33.50% for CON, and 27.21% for GG1. Crude fat and crude protein contents increased as the amount of added Meju powder increased (p<0.001). GG1 and CON contained 9.47% and 9.05% crude ash contents. Water activity was between 0.89 to 0.90. A higher amount of added Meju powder resulted in an increased color L value (p<0.001). CON showed the highest a value and b value compared to GG4, which had the lowest a and b values. Salinity was between 5.10% to 5.83%, which was lower compared to a former study. CON had a pH of 5.25, and GG4 had a pH of 6.06. Regarding total acidity, CON had a total acidity of 0.85, and GG4 had a total acidity of 0.44. Hardness value was highest in GG1 (1535.63), and lowest in CON (422.07) (p<0.001). GG1 showed the highest value in the adhesiveness property test, whereas CON showed the lowest value. GG1, which contained the highest amount of Cheongyang pepper powder showed the highest gumminess value (698.47). In an acceptance test, CON and GG3 showed the best appearance and scent value. GG3 received the highest interest in taste, texture, and overall quality. Through these results, GG3 made with 150 g of Chengyang Green pepper powder, 200 g of Meju powder, 600 g of starch syrup, 500 g of water, and 75 g of salt showed fine overall sensory interest, and therefore can be used for the production of fine Green Gochujang and Gochujang sauce.

• 한국식품조리과학회지
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• 제31권2호
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• pp.185-192
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• 2015

This research tried to contribute to the diversification and the high quality of tofu products by adding the natural colors from tomatoes and strawberries, thus providing more attractive colors, greater antioxidative activity, and higher palatability The quality characteristics of tofu with 4%, 8%, and 12% strawberry juice and 5%, 10%, and 15% of tomato juice were analyzed. Tofu with tomato juice was found to be higher in transference number, and pH showed a significant decrease as the rate of the addition increased, The antioxidant activity of tofu with strawberry juice is 37.76~52.12%, and tofu with tomato juice is 41.79~51.51%, with tofu with tomato juice is being higher than tofu with strawberry juice in antioxidant status DPPH radical scavenging ability. In chromaticity, the L-value and b-value showed significant decreases as tomato juice was added and when strawberry juice are was added and the values increased. In texture, the hardness of tofu with tomato juice was found to be significantly more solid than tofu with strawberry juice. For the test of springiness, the order was as follows: control group> tomato juice 5%> tomato juice 10%. The result of the organoleptic test of tofu showed, tofu with tomato juice to be significantly brighter in exterior color than tofu with strawberry juice (p<0.001), in for savory flavor, the result shows that tofu with 12% strawberry juice added and that with 10% tomato juice added had better flavor. For the test of beany flavor, the control group is higher than tofu with strawberry juice and tomato juice, and tofu with 10% of tomato juice added was lowest in beany flavor. In the preference investigation, tofu with 10% tomato juice showed the highest preference after swallowing and in overall status.

• 지식경영연구
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• 제10권3호
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• pp.115-132
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• 2009

This paper makes an analysis of economic spillover effects of credit guarantee by linking the remainder of guarantee according to industries from 2003 to 2006 in this study. Specifically, total remainder of guarantee in 2006 is approximately 3922 billion and 600 million won on the basis of unchangeable price in 2003, and each funds becomes the input of the last demand in 27 industries over the cow1try and, thereby, induces production, added value, and the effect of employment. The last demand according to industries shows that a lot of funds have been supported to the manufacturing industry for about 1200 billion won, the wholesale and retail for about 1299 billion and 500 million won, food and lodging industry for about 144 billion and 100 million won, education and health care industry for about 132 billion and 600 million won, and social and other service industry for about 339 billion and 300 million won. The spillover effect about the remainder of guarantee in 2006 classified by industries over the country on the basis of production shows the high effects on the manufacturing industry for 37.8%, 2625 billion and 90 million won, the wholesale and retail for 20.7%, 1439 billion and 290 million won, food and lodging industry for 9.4%, 654 billion and 570 million won, real estate and business service industry for 9.2%, 637 billion and 310 million won, social and other service industry for 5.3%, 369 billion and 90 million won, and education and health care industry for 2.9%, 199 billion and 300 million won of the effect causing production over the country, 6945 billion won in order. The effect causing added value shows high spillover effect on the wholesale and retail for 36.7%, 1186 billion and 830 million won, the manufacturing industry for 25.8%, 831 billion and 500 million won, food and lodging industry for 14.9%, 480 billion and 980 million won, social and other service industry for 9.3%. 300 billion and 160 million won, and real estate and business service industry for 4.2%, 135 billion and 36 million won of the effect causing added value over the country in order. Finally, the effect causing employment shows a lot of employment have occurred in the wholesale and retail for 37.4%, 23,060 people, the manufacturing industry for 18.9%, 11,637 people, food and lodging industry for 13.7%, 8,429 people, social and other service industry for 7.9%, 4,866 people, and real estate and business service industry for 5.6%, 3,429 people of 61,617 people in order.

• 한국조리학회지
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• 제16권2호
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• pp.308-321
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• 2010

본 연구는 다식 제조 시 감미와 결착제로서 꿀과 올리고당을 사용하고, 마 분말 첨가량을 달리하여 만든 쌀다식의 기계적 검사와 관능검사를 실시하여 마 분말을 첨가한 쌀다식 제조의 최적의 배합비를 구하고자 하였다. 수분함량은 꿀 첨가군이 올리고당 첨가군보다 낮았으며, 당도는 더 높게 나타났다. 색도는 꿀 첨가군보다 올리고당 첨가군이 L, a값은 높았으며, b값은 낮은 것으로 나타났다. 경도, 씹힘성, 검성, 응집성은 꿀 첨가군과 올리고당 첨가군 모두 대조군이 가장 낮았으며, 꿀 첨가군보다 올리고당 첨가군이 모든 항목에서 더 높은 수치를 나타내었다. 기호도 검사의 결과 외관, 마의 맛, 단맛, 전반적인 기호도에서는 마 분말 20% 첨가군이 가장 기호도가 높다고 평가되었다. 이상의 결과를 토대로 볼 때 마 분말의 첨가는 쌀다식의 기호도를 높여주고, 꿀과 올리고당을 이용한 다식 제조 시 마 분말 20%를 첨가하는 것이 가장 좋다고 사료되며, 본 연구는 다식의 제조 시 꿀과 올리고당을 감미 와 결착제로 사용하였으나 차후에 더욱 다양한 감미료와 보존성, 첨가비율을 달리하여 제조한 다식의 연구가 필요하리라고 본다.

• 한국IT서비스학회지
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• 제7권3호
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• pp.199-214
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• 2008

Unlike physical goods, service consists of a chain of activities that allow the service to function effectively. In order to enhance customer experiences, service providers should innovate service processes. Service innovation refers to new or considerably changed service processes that deliver added value to the customers. Unfortunately, many of the activities are invisible to both service providers and consumers. In terms of service innovation, service visualization is very critical. When we visualize the current service process, we can identify its problems. This study suggests service blueprinting as a service innovation methodology. In order to demonstrate the usage of the methodology, this study examines departure/arrival services at the airport.

• 산업공학
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• 제12권4호
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• pp.487-495
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• 1999

Mobile telecommunication service is one of the most competitive and rapidly growing industries in Korea. In competitive environments, it is essential to measure and improve customer satisfaction(CS) levels. However, there are a few problems in existing methods of CS measurement. First, sacrifice such as price is not included properly. Thus, the CS is not expanded into the value concept which is important to customer's behavioral intention. Second, CS measurements are not benchmarked with other competitive companies and CS index cannot reflex it properly. AT&T experienced these problems and suggested customer value added (CVA) for CS measurement. In this study, we try to introduce the CVA concept into our mobile telecom services. CS attributes were constructed, an survey was conducted for 5 mobile telecom companies, CS survey results were presented, and the validity of CVA concept was discussed.

• Spatial Information Research
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• 제11권4호
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• pp.439-452
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• 2003

Geographic Information System(GIS) market in Korea was made based on "the First Master Plan for the korean National GIS" Recently the private GIS market is growing rapidly for LBS, Telematics, Web Geographic Information Service. So, the purpose of this study is to make the development strategies reflected ′moving the core of GIS market′ from public to private sector. By using the Model of Added Value chain, the business model which reflect features of geographical information best, we analyzed markets and classified them into four fields along the uses and degrees of added value. The features of markets in each field are researched and the ways of development about each fields are established. And the business model for geoaphic information circulation is made for development of GIS. market. To realize the development strategies in each field, this study proposes the national roles.

• 한국식품저장유통학회지
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• 제13권6호
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• pp.783-788
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• 2006

매실 리큐르 제조 후 부산물로 폐기되는 폐매실을 식자원으로서의 이용가능성의 검토하기 위해 폐매실의 첨가가 김치의 발효에 미치는 영향을 검토하였다. 매실 리큐르 제조후 부산물로 나오는 매실 분쇄 과육을 절임배추 무게에 10%, 20%를 첨가하여 $10^{\circ}C$에서 25일간 발효 중 젖산균수, 총균수는 대조구에 비해 낮게 나타났으며, pH와 산도는 PLB 20% 첨가구는 발효 기간 동안 완만한 변화를 나타내어 매실 첨가량이 증가할수록 김치 발효는 지연되는 경향을 나타내었다. 매실 리큐르 부산물 첨가에 의해 황색도는 증가였으나 적색도와 명도는 감소하였다. 발효 중 strongth와 hardness는 대조구에 비해 첨가구가 높게 나타났으며, 첨가량이 증가할수록 높은 경향을 나타내었다. Cohesiveness와 springiness, gumminess, brittleness 모두 매실 리큐르 부산물 첨가구가 대조구에 비해 높고, 발효 기간이 경과할수록 감소하였으며, 감소하는 비율이 대조구에 비해 낮은 경향을 나타내었다. 발효 10일째의 김치의 기호성은 매실 리큐르 부산물 첨가김치의 맛과 색은 대조구에 비해 낮게 나타났으나, 김치의 조직감은 첨가량이 증가할수록 우수하였다.