• 한국육종학회지
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• 제49권4호
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• pp.396-402
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• 2017

조 '단아메'는 유전자원센터에서 분양 받은 IT252182을 기본 집단으로 하여 분리육종법을 통해 국립식량과학원에서 2014년 육성된 신품종으로 주요특성과 수량성을 요약하면 다음과 같다. 출수기는 표준품종인 '황금조'보다 보통기 재배에서는 5일 정도 늦으나 중만생종 '삼다찰'에 비하면 15일 이상 출수차이가 나므로 조생종에 속하고 생육일수는 100일 정도이다. 간장은 97cm로 '황금조'에 비해 20cm정도 짧은 단간형 품종으로, 도복에 강한 특성을 나타낸다. 이삭은 원통형이며 아래로 처지는 형태를 지니고 있다. 종실색은 주황색이고, 낟알은 노란색이며, 조곡 천립중 2.95g, 현곡 천립중 2.86g으로 '황금조'에 비하여 약간 무거운 편이다. 배유의 아밀로스 함량은 21.6%로 메조에 해당하며, 날알의 단백질함량이 8.0%로 황금조에 비해 낮은 특성을 가지고 있다. 수량은 지역적응시험 보통기 재배 평균 $3.81t\;ha^{-1}$로서 표준품종 황금조와 비슷한 수준이었다. 조 '단아메'의 적정 혼반비율 구명을 위하여 '단아메' 첨가량을 10%, 20%, 30% 첨가 및 '단아메' 100%, '일품벼' 100%로 취반한 밥의 경점도비 및 항산화활성을 측정한 결과, 항산화활성은 현저히 증가하고, 경점도비의 차이는 '일품벼' 100% 취반 시와 차이가 없었던 '단아메' 10% 첨가시로 판단되었다.

• 한국콘텐츠학회논문지
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• 제19권4호
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• pp.423-431
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• 2019

본 연구는 이사책임감면규정 도입이 기업의 원가행태에 미치는 영향을 분석하였다. 우리나라의 이사책임감면규정은 경영자의 기업경영관련 의사결정 실패에 따른 위험을 완화하여 경영효율성을 향상시킬 목적으로 2011년 4월에 도입되었다. 그러나 이러한 이사책임감면규정의 도입이 경영자의 도덕적 해이를 부추길 수 있다는 우려의 견해도 존재하므로, 이사책임감면규정의 도입 효과를 검증하기 위한 실증연구의 필요성이 강조되고 있으나 아직 미비한 상황이다. 이에 본 연구에서는 경영자의 의사결정이 반영되는 기업의 원가행태를 중심으로 이사책임감면규정 도입 효과를 실증적으로 분석하였다. 연구결과, 이사책임감면규정을 도입한 기업은 미도입기업보다 판매관리비의 하방경직적인 원가행태가 강화되었음이 관찰되었다. 이는 이사책임감면규정 도입기업의 경영자는 매출성과 감소 시 향후 매출성과가 회복되었을 경우를 대비하고자 보다 적극적으로 조정비용을 고려하는 것으로 해석된다. 본 연구는 이사책임감면규정 도입의 정책적 타당성을 입증할 수 있는 실증증거를 제시하였다는데 자본시장과 학계에 공헌할 수 있을 것으로 기대된다.

• 한국식품과학회지
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• 제52권6호
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• pp.655-660
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• 2020

본 연구를 통해 고아밀로스 옥수수 전분과 이를 가수분해한 덱스트린을 첨가함으로써 건면의 품질에 미치는 영향을 살펴보았다. 고아밀로스 전분이나 덱스트린을 첨가함으로써, 아밀로스-지질 복합체가 형성되었지만, 그 정도가 미미한 편이었다. 고아밀로스 전분이나 덱스트린을 건면에 첨가함으로써, 수분 흡수율과 인장강도가 감소하고, 경도와 점착력이 증가하는 경향을 보였다. 또한 고아밀로스 전분이나 덱스트린 첨가 건면의 단면이 조금 더 밀집한 구조를 보이게 되었다. 하지만 가수분해정도가 큰 Dextrin50의 경우에는 다른 덱스트린과는 다르게 용출율을 증가시키고, 느슨한 구조의 단면을 보였다. 이는 건면의 조직감에도 영향을 미쳐, Dextrin50 첨가군은 다른 첨가군보다 더 낮은 탄성과 경도를 보이고 점착력이 증가하는 특성을 보이게 된다. 본 연구결과에 따르면, 고아밀로스 옥수수 전분과 덱스트린을 건면에 첨가했을 때, 명확한 아밀로스-지질 복합체가 형성되지는 못했지만, 수분흡수율, 용출율 미세구조, 조직감에 영향을 주었다고 판단된다.

• 한국작물학회지
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• 제44권3호
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• pp.207-213
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• 1999

Thirty-eight glutinous rice varieties were classified into nine groups on the scatter diagram by the upper two principal components (56% contribution to the total information) based on eleven physicochemical characteristics including the viscograms and physical properties of cooked rice. The first principal component was the factor mainly associated with the viscogram characteristics of rice flour emulsion and the second was the factor chiefly related to the physical properties of cooked rice and water absorbability of rice grain. Indica glutinous rices were clearly distinguished from japonica ones by the first principal component score. Javanica glutinous rices were widely distributed on the intermediate zone between indica and japonica or on several japonica rice groups. Significant positive or negative correlations were found among water absorption rates of rice grain, physical properties of cooked rice, and viscogram characteristics of rice flour. Especially in japonica glutinous rices, the breakdown and setback viscosities of rice flour were closely associated with the alkali digestion value of milled rice and the stickiness of cooked rice. The frequency ratio of short glucose chains (A-chain) to intermediate glucose chains (B-chain), the ratio of B- chains to long glucose chains (C-chain) and the relative frequency of A- or B-chain fractions representing the amylopection structure of rice starch was closely associated with the breakdown and setback viscosities of rice flour.

• Food Science and Biotechnology
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• 제15권6호
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• pp.986-989
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• 2006

Sweet potato starch noodles prepared without freezing exhibited higher cooking loss and water uptake during cooking and usually resulted in noodles with a softer and stickier texture compared to commercial sweet potato starch noodles manufactured using a freezing process. By utilizing the starches of different plant sources (potato, cowpea, and sago in an equivalent mixture with sweet potato starch), however, the cooking properties and texture of the starch noodles could be improved. Among the starches tested, cowpea starch was most effective in providing cooking and textural properties similar to those of commercial noodles. As an alternative approach, the addition of a minor amount (0.1 % based on total solid weight) of various gums (xanthan, gellan, locust bean gum, curdlan, and carboxymethyl cellulose) was also examined. The addition of curdlan to noodles was effective in increasing the gumminess and hardness, and reducing the stickiness of noodles. Utilizing different starches and gums can improve the overall texture and quality of sweet potato starch noodles produced without freezing.

• 한국조리학회지
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• 제7권3호
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• pp.45-56
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• 2001

The HPC(High Pressure Cooking) method and the traditional method of brown stock preparation are compared in terms of gelatin, free amino acid and sensory evaluation. The HPC outperform the traditional method. In addition, free amino acid content of brown stock increased when HPC method is applied. In traditional method, however, the contents of free amino acids gradually increased in proportion to the length of heating times. When the HPC method is used for brown stock, the level of alanine and methionine were relatively higher than that of traditional method. In order to measure the quality of brown stock made from different methods, the highly qualified chefs were selected. They favoured the taste and smell made from HPC while they preferred traditional approach to HPC in terms of stickiness and appearance(colour). It is turned out that five hours is the most appropriate heating time for HPC method to obtain the maximum extraction of amino acid. The results suggest that the quality of brown stock from HPC method is not at all inferior to that of traditional brown stock while the HPC approach can improve the level of productivity by saving the labour cost, food cost and time.

• 한국식품영양과학회지
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• 제30권1호
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• pp.56-63
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• 2001

This study investigated the quality characteristics of yeast breads with addition of hot air-dried yam powder (HDYP) and freeze-dried yam powder (FDYP), using several physical and sensory examinations. Breads were made of imported wheat flour (IWF) or Korean wheat flour (KWF). HDPY and FDYP were added to the bread formula at three levels of 3, 5, and 7%. The addition of yam powders required an increase of water absorption. As the addition of HDYP/FDYP increased, IWF dough stickiness increased and thus handling property became inferior to the control. Especially, handling property of KWF bread dough containing FDYP was most poor among the dough samples. With HDYP/FDYP, final volumes of bread made from IWF were similar to the control when 3~5% HDYPs were added whereas loaf volumes decreased significantly as the amount of added FDYP increased, indicating volume depressing effect. In bread scoring, texture scores increased when yam powders were added that hardness, chewiness, cohesiveness and guminess of KWF bread increased as the amounts of yam powders increased. The "L" value of IWF bread crumb decreased with the addition of yam powders. From sensory evaluation using acceptability scores, the results gave us that appearance, grain, texture, flavor, taste and overall acceptability of KWF bread could be more improved with the addition of yam powders than those of IWF bread.IWF bread.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.370-370
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• 2017

This study was carried out to investigate the current use and the demand for Jeonju-bibimbab rice and to suggest the suitable range of bibimbab rice. We conducted a survey on varieties and rice quality of Jeonju bibimbab restaurants from April to August 2016. In a survey of 12 bibimbab restaurants in Jeonju, the restaurants showed that 83% of the 10 restaurants were using shindongjin rice variety. Characteristics of rice suitable for bibimbab were showed low stickiness, high hardness, so it should keep the shape of rice when cooked and mixed with the ingredients. and people tend to prefer a large grain of rice. Also, the rice used in bibimbab restaurants were examined the average percentages of head rice ratio 89%, protein content 6% and moisture content 14.5%. These results suggest that the quality of rice, which is suitable for bibimbab, is similar to the range of common rice. Thousand grain weight over 24g is especially preferred. In conclusion, the quality and grain size of rice preferred for bibimbab rice was the level of Shindongjin.

• 유통과학연구
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• 제18권11호
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• pp.5-13
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• 2020

Purpose: This research investigates the cost behavior of the distribution industry. Specifically, we investigate if the ratio of the increase in costs with an increase in sales is consistent with the ratio of the decrease in costs when sales decrease. Traditionally, cost is assumed to be symmetrical. In the case of the distribution industry, it was expected that the downward rigidity of the cost would be shown because it would be very difficult to decide to adjust resources when sales temporarily decrease. Therefore, studies have looked at Korean capital markets based on manufacturing and steel industries. However, no research has been done on the distribution industry. Research design, data, and methodology: To verify the hypothesis of this study, the asymmetry of cost was measured by Anderson et al. (2003). The sample used 28,695 firm-year data from 2002 to 2019 for the KOSPI and KOSDAQ stock markets. Results: The empirical analysis results are as follows. First, asymmetry of cost was observed in the case of the distribution industry. We confirm cost rigidity when sales decreased. Conclusions. This is the first study to look at cost behavior in the distribution industry, and the downward rigidity of cost in the distribution industry is observed.

• 한국의류산업학회지
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• 제19권1호
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• pp.79-89
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• 2017

Sensory attributes and preferences that contribute to consumer satisfaction with artificial leather were measured by subjective evaluation, and subjective hand and preferences were analyzed in relation to its use. Using tactile and visual senses, 50 experts in fashion and textile industry evaluated leathers classified into two categories, suede and polyurethane coated, according to different manufacturing methods. They answered questions on subjective hand and preferences of different artificial leathers of various fashion items (jackets, purses, bags, shoes, boots, furniture, etc.), using specific adjectives to describe the hand properties. As a result, it was found that the subjective hand properties of artificial leathers were related to 'Thickness', 'Fullness/softness', 'Surface contour', 'Stickiness', and 'Elasticity'. The leather type from different manufacturing methods influenced their perceived hand and preferences relating to use. By use, different hands were preferred. The preferences for jackets and furniture of suede type leathers were related to their surface properties, whereas the preferences for items of the other type of leathers were associated with their resilience. On the other hand, in the case of polyurethane coated leathers, the preferences for jackets were significantly affected by their thickness, while those for the other items were influenced by their resilience and surface properties.