• 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.

• 동아시아식생활학회지
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• 제22권3호
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• pp.401-407
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• 2012

Baked black soybean has great nutritional value, so it is a great potential ingredient in cake. To find an acceptable ingredient ratio, baked black soybean powder was to wheat flour in different experimental groups. The control was pure wheat flour, and the experimental groups had 0 (control), 10%, 20%, 30%, and 40% baked black soybean powder added. The baked black soybean powder consists of moisture (4.88%), crude protein (34.46%), crude fat (11.35%), crude ash (4.84%), and carbohydrates (44.47%). The specific gravity, spreadability, and baking loss increased with an increase in the amount of baked black soybean powder, but specific volume decreased. The 'L' and 'b' chromaticity values of a sponge cake decrease with increased amounts of added baked black soybean powder. The texture becomes more hard and stuff with added baked black soybean powder, but springiness decreases. A sensory test found the best experimental group to be that of 20% powder added.

• 한국조리학회지
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• 제18권1호
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• pp.54-64
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• 2012

이 연구의 목적은 익힌 자색고구마를 떡에 활용하여 향미와 질감이 향상되고 소비자의 기호에 맞는 기능성 설기떡을 제조, 개발하고자 하는데 있다. 설기떡에 익힌 자색고구마의 함량을 0, 10, 20, 30, 40% 첨가하여 수분함량, 색도, 텍스처, 관능검사를 실시하였다. 수분함량은 40.83% - 44.91% 이었다. 익힌 자색고구마의 첨가량이 증가할수록 명도와 황색도는 감소하였고, 적색도는 증가하였다. 익힌 자색고구마의 첨가량이 증가할수록 경도, 부착성, 탄력성, 검성은 유의적으로 차이를 보이지 않았고, 씹힘성만 유의적인 차이를 보였다. 관능검사 결과 색, 냄새, 맛, 촉촉함은 익힌 자색고구마의 첨가량이 증가할수록 유의적으로 높아졌다. 설기떡에 40% 익힌 자색고구마를 첨가한 것이 종합적인 기호도가 가장 높았고, 저장기간에 따른 경도 변화도 적었다.

• Journal of Korea Trade
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• 제25권6호
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• pp.126-142
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• 2021

Purpose - This study discusses the effects of human capital in the formation of GVC linkages. We also investigate GVC intensity between Korea and ASEAN. Design/methodology - To solve the doubling-counting problem in evaluating comparative advantage, RCA has been re-computed using domestic value-added (henceforth RCA_VA) at the country-sector level instead of value of trade. The impact of human capital on GVC intensity was empirically analyzed by establishing a panel data set with four industries (ISIC Rev. 4) in eight ASEAN countries from 2005 to 2015 from OECD-TiVA and WDI. Findings - The empirical results show that human capital has a negative effect on GVC intensity in the agriculture and manufacture industries, while it has a positive effect in the service and information industries. The results do not mean that low human capital is a barrier and inefficient to GVC linkages. Low Value-added activities may be more profitable to some emerging countries. These findings suggest that it is important to accurately identify the competitive elements to increase gains from trade under the GVC. Also, it shows that comparative advantages can be misled by an RCA index evaluated in trade volume under the GVC. Originality/value - This study highlights the importance of human capital as a factor for the efficient formation of Global Value Chain (GVC). This study has different from the literature in analyzing the role of human capital in formation of linkage of the GVC. And we clarify the changing patterns of trade by removing the double-counting problem under the GVC.

• 한국컴퓨터정보학회논문지
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• 제24권9호
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• pp.59-67
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• 2019

The service composition based on Service-Oriented Architecture(SOA) can make us view various machines or its functionalities in the Web or Internet-of-Things environment as 'service', and efficiently create new value-added services that users want by compositing different services if there is no service to satisfy the client. The service composition problem with respect to behavioral descriptions deals with the automatic synthesis of a coordinator service that controls a set of services to reach a goal state. Despite its importance, however, solving the service composition problem with only partial observations remains to be doubly exponential in the number of variables in service descriptions, rendering any attempts to compute an exact solution for modest size impractical. Toward this challenge, in this paper, we propose novel approximation-based approaches using abstraction methods. We empirically validate that our proposals can solve realistic problems efficiently.

• 한국조리학회지
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• 제20권2호
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• pp.27-37
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• 2014

본 연구는 울금분말을 첨가한 양갱의 품질특성에 대하여 조사하였다. 울금분말을 첨가한 양갱의 수분함량과 pH는 울금분말의 첨가비율이 증가할수록 높아졌으며 당도는 울금분말의 첨가비율이 높아질수록 낮아졌다. 색도는 울금분말의 첨가비율이 높아질수록 L값은 낮아졌고 a값과 b값은 높아졌다. 기계적 조직감의 특성은 울금분말의 첨가비율이 높아질수록 경도, 부착성, 탄력성, 검성, 파쇄성 모두 낮아졌다. 울금분말 첨가 양갱의 관능 기호도는 냄새, 맛, 조직감, 전반적인 기호도 항목에서 1% 첨가구가 가장 우수한 것으로 나타났다. 이상의 결과들을 고려하였을 때, 양갱의 제조 시에 울금분말을 첨가하는 것은 양갱의 관능기호도 상승효과를 꾀할 수 있을 것으로 판단되며 앙금 양 대비 1%의 울금분말을 첨가하는 것이 관능 기호도 측면에서 가장 적합할 것으로 판단된다.

• 통상정보연구
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• 제8권3호
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• pp.323-341
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• 2006

The world industry structure is characterized as service economics concerned with key words of global, information and culture. Developed countries have expanded a value-added of service economics along with rapid growth of service economics. In this change of economic environment in the world, China have converted their strategy of an economic management into coping with the industrial structure of service in the 11th 5-year plan. The purpose of the paper, therefore, is to find out the new commerce strategy of China, and searching for the counter plan of Korea. Chapter 2 begins with the change of economic strategy in China and their cultural factors using service industry. Chapter3 deals with, from the basis of chapter 2, China's service export strategy to abroad and our counter plan that is able to export and expand Korean service and culture industry into China.

• 디지털산업정보학회논문지
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• 제6권2호
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• pp.81-89
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• 2010

The major worldwide communication network operators have designed and are building up the NGN with various network capabilities, which conventional Internet do not have. The open network service model makes these network capabilities available to the third party of the value added service providers through the standardized API providing users with more intelligent and enhanced services. This paper proposes the open network service model as NaaS (Network as a Service) and examines service models of several levels. It is believed that these efforts presented in this paper will make the network operators expand their service ranges through the opening of invested network resources producing more various communication services for users.

• 정보처리학회논문지D
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• 제8D권6호
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• pp.681-690
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• 2001

본 논문에서는 컴포넌트에 기반한 소프트웨어 개발(CBSD) 환경의 전반적인 활성화 개념을 제시한다. 컴포넌트 기술에 대한 연구가 컴포넌트를 시스템 구축에 효율적으로 적용하려는 쪽으로 집중되어, 컴포넌트 시장의 활성화 방안이나 컴포넌트 자체의 개발 방식 등에 대해서는 지속적인 연구가 필요한 상태이다. 우선 CBSD 활성화로의 장애요소를 진단하고 이를 해결하기 위한 방안으로 중개개념 고려의 필요성을 강조한다. 그러나 단순한 사전적 의미로의 중개개념으로는 CBSD 활성화를 도모할 수 없으므로 중개개념에 부가적인 서비스를 추가한 “부가가치 중개 개념”이 요구된다. 부가가치 중개 개념에는 크게 1) 도메인 아키텍쳐 지향의 컴포넌트 생산 촉진, 2) 지능형 컴포넌트 검색 서비스, 3) 화이트 박스 서비스의 세 가지 기능을 수행한다. 도메인 아키텍쳐 지향의 컴포넌트 생산 촉진은, 균형 잡힌 컴포넌트 생산과 아키텍쳐 중심의 대단위 재사용을 꾀할 수 있다. 지능형 컴포넌트 검색 서비스는, 컴포넌트 생산자와 소비자 간의 1：1 거래의 한계를 해결해주고 마지막으로 화이트 박스 서비스는 컴포넌트 도입의 가장 큰 걸림돌인 유지보수 문제를 보장해준다. 특히 이 개념은 국내 컴포넌트 개발의 특수 상황에 적용하여 큰 효과를 얻을 수 있을 것으로 기대된다.

• 한국식품영양학회지
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• 제26권3호
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• pp.421-427
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• 2013

The results of testing general components, physical property and physical function after having made steamed rice cake by adding eggplant, which caters to consumers' tastes are as follows. It showed that when eggplant powder content increased, the moisture content of steamed rice cake with eggplant was decreased. It also showed that the lightness value (L) of steamed rice cake with eggplant powder was the highest as 82.75 in the control group. When eggplant powder content increased, the redness (a) and yellowness (b) were increased. From the results of having measured the antioxidant potential over the steamed rice cake with freezing-drying eggplant powder by DPPH radical elimination, we figured out that it was the lowest as 48.30% in the control group. As more eggplant powder was added, its elimination increased accordingly. As per hardness of steamed rice cake with eggplant, the added group with 7% was revealed as the highest at 0.757. It showed that adhesiveness was the lowest as 30.233 in the control group, and springiness and cohesiveness were on the rise as freezing-drying eggplant powder was increased. Furthermore, softness and chewiness were shown to be high in the added group with eggplant powder of 3, 5%. The evaluation over the overall preference was the highest in 5% added group. Judging from this, adding 3~5% eggplant powder against non-glutinous rice powder is considered an optimal quantity in making steamed rice cake with eggplant.