• 한국식품영양학회지
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• 제32권6호
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• pp.696-700
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• 2019

In this study, sulgidduk was prepared by addition of varying amount of black doraji extract and the physicochemical quality characteristics and antioxidant activities were investigated in order to explore the commercialization potential of sulgidduk supplemented with black doraji extract. The moisture content of sulgidduck supplemented with black doraji extract exhibited a significant decrease compared to the control. The pH of sulgidduck tended to decrease with increasing concentration of black doraji extract, and the reducing sugar content increased significantly from 0.33% to 3.51%. With an increase in the content of black doraji extract, a decrease in lightness (L^⁎) and increase in redness (a^⁎) was observed. A significant increase in the total polyphenol content and antioxidant activity (DPPH and ABTS radical scavenging activity) was observed with the addition of the black doraji extract. Consequently, it is proposed that black doraji extract can be used for recipe development and commercialization of various rice cakes.

• 한국식생활문화학회지
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• 제29권1호
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• pp.119-128
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• 2014

This study attempted to develop a representative mild Korean food, including kimchi, bulgogi, galbi, and bibimbap, while maintaining existing images in order to spread Korean food worldwide. Tangpyeongchae is a mild healthy food with a nutritional balance of carbohydrates from cheongpomuk, protein from beef and eggs, and vitamins and minerals from water parsley, bean sprout, and laver. The food has a history of being favored by the political elite of the Joseon Dynasty and has features in Korean storytelling. Tangpyeongchae is an obangsaek food (five representative colors of Oriental philosophy). This study examined modern recipes of Tangpyeongchae in order to establish a standardized cooking method. Furthermore, the study examined customer interest and marketability of natural pigments to develop obangsaek cheongpomuk (mungbean gel) by adding black sesame, a traditional ingredient in Korea, to the cheongpomuk as well as traditional Korean pigments, chija and omija.

• 한국식생활문화학회지
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• 제27권3호
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• pp.316-323
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• 2012

This study examined the prevalence of the traditional pressed sweet called dasik recorded in 15 Joseon dynasty (1392-1909) royal palace studies. The ingredients used in Dasik during the Joseon dynasty were categorized into 43% cereal powders, 18.6% tree fruits, 17.4% flower powders, 11.6% root clods, 8.2% dry-fish beef powders, and 1.2% vegetables. In the early era of the Joseon dynasty there were no reports of dasik in the royal palace. In the middle era of the Joseon dynasty there was one report of dasik in the royal palace. But in the late era of the Joseon dynasty there were 85 kinds of dasik reported in the royal palace. The most common ingredients were, most common first, Song-wha (松花), Huek-im (黑荏), Hwang-yul (黃栗), Nok-mal (菉末), and chungtae (靑太). The appearance and taste of dasik varied greatly throughout the time period, eventually resulting in nutrient supplementation. This observation may be associated with the commercial industrial development that prevailed during the late Joseon dynasty. Further investigation will be conducted on the recipes and ingredients recorded in these old studies to develop a standardized recipe for the globalization of dasik.

• 한국식품조리과학회지
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• 제6권3호통권12호
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• pp.67-83
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• 1990

Currentry, the originality of traditional soups in Kyoung-Nam province is vanishing by the inflex of processed and instant food, food industrial development. Especially, such factors as the influence of alien cooked, the develoment of transportation, the movement of population have made it hard to preserve the traditionnal food preparations. The purpose of this thesis was to seek out the various kinds of Kyoung-Nam province soups preparation. To do this, about 60 kinds of soups recipe were reviewed and charactered into several categories. The findings of the study are as follows. 1) Soup is made by fish or shellfish, freshwater fish. Meat and fowls is rarely used in Kyoung-Nam province (coastal region). 2) Soups of inland area is made by most vegetables and these soup were always harmonized with soybean powder or perilla powder. 3) Various soup season with the mag-jang, mul-jang sauce, hab-ja-jang sauce. 4) These soups were in general to make much red pepper and much salt.

• Journal of Nutrition and Health
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• 제22권4호
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• pp.290-299
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• 1989

본 연구에서는 개인의 영양상태평가와 영양 상담을 효과적으로 실시하기 위하여 컴퓨터를 이용한 영양상태 평가 프로그램을 개발하였다. 이 연구결과 개인이 1일간 섭취한 식품으로 영양상태를 평가할 수 있으며 예상한 식품을 입력함으로써 간단한 식단작성이나 식단의 평가 자료로도 이용할수 있다. 또한 영양상담실에서는 영양상담시 개인의 영양상태를 올바로 빠른 시간내에 평가하여 영양교육자료로 이용가능하다. 더 나아가 동물실험이나 인체를 대상으로한 실험에서 실험식이를 작성하거나 평가할때도 이용될수 있다. 앞으로 이 자료에서 더 보강되어야 할 내용은 음식 recipe file에서 음식이 더 표준화되어야 하겠으며 더 다양한 종류가 입력되어야 한다.

• 한국식생활문화학회지
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• 제34권2호
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• pp.93-111
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• 2019

This paper provides a comprehensive description of previous studies of making and developing kimchi in terms of the origins of kimchi and the changes in the history of kimchi, along with newly discovered data, including the collection of works in Joseon Dynasty as well as old cookbooks discovered after the year 2000, and latest research in related disciplines, e.g., ancient history studies, archeology, and linguistics. Because new ruins and relics, such as the Liao-ho Civilization in the Northeast Asia continent, which was closely related to Dongyi tribes, have been discovered and studied, it is important to determine how to reflect the outcome of archeological studies on the origin of preserved vegetables. In addition, to describe the background and changes in the independent formation of making Korean kimchi chronologically, they were divided into the following: development from jjanji to singunji; formation of the basis for seokbakji dressed with fermented fish sauce; settlement of seokbakji culture for dressing seokbakji with fermented fish sauce and spices, including chili varieties when they were introduced; and establishment of the method for making whole cabbage kimchi, which is currently typical kimchi made by adding the seokbakji as the stuffing of the cabbage kimchi, to examine the time and specific details of the change.

• 한국식생활문화학회지
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• 제24권5호
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• pp.451-456
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• 2009

When globalizing Korean food, it is important to conduct regional consumer research before entering the market so that an effective market strategy can be developed. This study was conducted to compare the perceptions regarding Thai, Chinese, Japanese and Korean food between Swedish and Yugoslavian university students in $V{\ddot{a}}xj{\ddot{o}}$, Sweden, where regional market research is lacking. As immigration increases worldwide, comparison of consumer perceptions of immigrants and domestic individuals will provide meaningful insight for use in the development of marketing strategies for areas where immigrant populations are increasing rapidly. In this study, six attributes of Asian food, fresh vegetables, low fat, chicken and sea food, exotic ingredient, value for money and unknown food, were compared. The perception of fresh vegetables and low fat of Chinese food differed significantly among the two groups. Because both of these attributes are health related, these findings indicate that recipe modification may be necessary to adapt to the preferred taste of target customers in this prospective market.

• 한국식생활문화학회지
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• 제21권5호
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• pp.550-558
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• 2006

We developed a kind of soy-based sauce for stews using three recipes and sensory evaluation processes, and examined the biological activities such as antioxidative, fibrinolytic and ${\alpha}$-glucosidase inhibitory activities of hot water extract of Cornus officinalis S. et Z in order to use as functional ingredient. The developed stew was composed of soy sauce $1\frac{1}{2}$ Tbsp, sugar $1\frac{1}{4}$ Tbsp, garlic, small green onion, powdered sesame and sesame seed oil $\frac{1}{2}$ tsp, respectively, ginger extract $\frac{1}{4}$ tsp, black pepper $\frac{1}{8}$ and water $\frac{2}{3}$C per 300 g of main ingredients(pork rib, chicken and dried pollack). It was evaluated more highly acceptable than the original recipes by sensory test. Replacement of water in the recipe of the developed stew sauce with hot water extract of Cornus officinalis S. et Z did' nt affect the sensory quality. From the above results. we concluded that hot water extract of Cornus officinalis S. et Z might be a excellent source to provide health functionality.

• 한국컴퓨터정보학회:학술대회논문집
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• 한국컴퓨터정보학회 2023년도 제68차 하계학술대회논문집 31권2호
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• pp.491-492
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• 2023

본 논문에서는 일상생활의 편의성을 높이기 위한 새로운 AI 애플리케이션 'Chat Chef'를 제안 한다. 이 앱은 사용자의 냉장고 속 재료 정보를 바탕으로 ChatGPT를 이용하여 요리 레시피를 추천하는 기능을 제공한다. 사용자는 앱을 통해 냉장고 내의 재료들을 사진으로 촬영하면, 이미지 인식을 위해 YOLOv7를 이용하여 감자, 당근, 양파 등과 같은 식료품들을 약 3,000장의 이미지 데이터를 학습하여 인식하며, 바코드를 인식하여 제품들 목록을 데이터베이스에 저장한다. 제안한 'Chat Chef' 앱은 재료 목록과 ChatGPT API를 이용하여 사용자에게 개인화된 레시피를 제공하며, 요리 과정에 대한 정보를 제공한다. 이와 같이 ChatGPT와 같은 AI 기술을 활용하여 실생활에 적용할 수 있는 활용 방안을 제시한다.

• 한국의학물리학회지:의학물리
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• 제26권4호
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• pp.273-279
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• 2015

최근에는 스마트 헬스 의료기기의 발전과 보급이 늘어나면서 빈번한 사용에 대한 내구성과 내열성 및 환경과 외장의 수려함이 요구되고 있다. 이에 상응하는 조건과 외장의 펄감을 표현하는 스마트 헬스 의료기기용 고기능 전착기술에 대한 산업적 수요가 크게 늘어나고 있다. 전착도장으로 펄감을 가지는 도막을 형성하기 위해서는 일반적으로 전착도료에 펄 분말을 첨가하여 도장하지만, 펄 분말을 사용하지 않고 미려한 펄감을 표현할 수 있는 새로운 방식의 펄감을 표현하는 전착도장방법으로 스마트 헬스 의료기기용 고기능 전착 기술을 연구하였다. 본 연구에서는 가장 적합한 Texture형성을 찾고, Dilution Recipe를 구하기 위해 안료(Pigment)인 ED-600과 ED-600S, ED-MX, ED-M를 이용한 실험에서 안료들의 조성물 배합비를 찾기 위해 각 안료들의 여러 농도로 실험하여 가장 적합한 조건을 찾고자 하였다. 실험 결과 ED-600과 ED-MX (15% 고형분)의 적합한 농도에서 가장 정착이 우수함을 확인할 수 있었고, 정착 시료를 여러 온도($20{\sim}40^{\circ}C$) 조건에서 수세 후 검사 및 테스트하여, 건조 과정의 실험 결과 $180{\pm}10^{\circ}C$와 $30{\pm}5min$ 건조 조건에서 가장 좋은 결과를 나타냄을 알 수 있었다. 연구 결과로 지금껏 펄 분말을 첨가하여 미려한 펄감을 표현하는 스마트 헬스 의료기기용 고기능 전착방법을 전착도료에 펄 분말을 첨가하지 않고도 피도물의 표면에서 자연물에 의한 표현같은 느낌을 주는 감성품질을 나타내는 새로운 방식의 펄감을 표현하는 전착도장 기술을 얻게 되었으며, 아울러 제품의 경도 및 내열성과 내식성 등을 만족한 제품과 가격 경쟁력을 확보할 수 있을 것으로 추정된다.