• 벤처혁신연구
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• 제1권2호
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• pp.123-139
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• 2018

본 연구와 실험은 막걸리의 양조 과정에서 1단계·2단계 담금으로 밑술을 만들고, 3단계 담금으로 막걸리를 만들고, 누룩의 물리·화학적 특성에 따른 막걸리의 최적 조건을 위하여 설정하였으며, 물리·화학적 특성의 변화를 확인하고 누룩 입력 시점을 기준으로 전통적 막걸리의 특성 검사를 시행하였다. 1단계·2단계 밑술의 물리·화학적 특성을 시험한 결과, pH와 산도는 step-1 담금으로 배양 한 날에 크게 감소하였고 배양 2 일까지는 추세가 지속되었다. 또한 아로마, 산도, 단맛 및 입안에서의 감촉 정도를 분석하기 위하여 관능검사를 실시하였으며, 그 결과로서 아로마는 M3단계에서 4.47로 가장 높았고, 산도는 M3단계에서 3.65로 가장 높았으며, 단맛은 M1단계에서 3.88, 입안에서의 감촉으로는 M1단계에서 3.59으로 가장 높았으며. 아로마와 맛을 포함한 전반적인 선호도는 M3에서 3.71로 가장 높게 나타났다.

• 한국의류산업학회지
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• 제20권4호
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• pp.379-388
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• 2018

The Hawaiian shirt, also known as the Aloha shirt, is a short-sleeved, colorful shirt with traditional Polynesian designs (e.g., hibiscus, fish) originating in Hawai'i. The shirt was selected for study because it is a unique garment that originated in the Hawaiian Islands in the late $19^{th}$ and $20^{th}$ centuries and marketed as a tourist product but was eventually adopted as appropriate residential clothing by the $mid-20^{th}$ century, however with different aesthetic details. Today, it is assumed by Hawaiian Island residents that tourists demonstrate poor taste when selecting a Hawaiian shirt. The purposes of this study are to examine the validity of the assumption that tourist taste and resident taste in Hawaiian shirts are different and to investigate the current Hawaiian shirt market change. For this study, 555 questionnaires were obtained from tourists and residents, and 10 Hawaiian shirt retailers/wholesalers participated in in-depth interviews. The results indicated that differences do exist between tourists' and residents' preferences for print designs and colorway. The market change of Hawaiian shirts was also recognizable in that an increasing number of tourists select Hawaiian shirts similar to resident customers, as part of their routine lives rather than as holiday or vacation garments. Other differences in Hawaiian shirt shopping behavior included the findings that tourists consider fabrication less important than resident customers who consider fabrication more (i.e., cotton 100%). By using both quantitative and qualitative methods, this study contributes to the fashion design and marketing field as well as help manufacturers and retailers with their merchandise and distribution plans.

• 한국식품과학회지
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• 제20권4호
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• pp.476-482
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• 1988

김치의 발효 과정중 김치의 주요 품질의 변화를 알기 위하여 김치액의 pH와 총산도, 부피와 고형분의 양 그리고 색을 측정하였으며, 김치의 맛, 냄새, 텍스쳐에 대한 관능적 성질을 평가하였다. 김치의 발효는 배추를 소금물에 절인뒤 $4-35^{\circ}C$ 범위의 온도에서 발효시켰다. 그 결과 pH의 감소나 총산도의 증가는 변화 속도에 따라 초기, 중간, 최종 단계의 3단계로 구분할수 있었으며, 이들의 변화는 sigmoidal곡선을 보여 주었다. pH와 총산도가 가장 빠르게 변화하는 중간 발효 단계에서의 계산된 활성에너지는 각각 15.67 및 18.99Kcal/mole이었다. 발효중 배추 조직으로부터 나온 김치액은 발효초기에 빠르게 증가하다가 완만하여 졌으며 김치액의 총 고형분은 초기에 증가하였다가 감소하는 현상을 보였다. Hunter L값은 약간씩 증가하였고 김치액의 색은 연한녹청색으로 변화하였다. 김치의 관능적 성질은 pH 4.0부근에 도달할 때까지 상큼한 맛과 냄새 및 사각사각한 조직감이 증가하다가 발효 최종 단계에서 모두 감소하였으며 군덕내와 맛은 급격히 증가하였다.

• 한국식품영양학회지
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• 제32권4호
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• pp.294-303
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• 2019

To extend the shelf-life of chicken breast meat, samples were treated with gel-packs containing slow-released $ClO_2$ gas at 7-15 ppm for 8 days at $4^{\circ}C$. And the changes in lipid oxidation and taste compounds of the samples were investigated. TBARS value of the chicken breast was slightly increased during storage. TBARS value of gas treatments was similar to the control during storage. There were 14 fatty acids in the chicken breast. And there was no change in the fatty acid composition during storage, and there was no significant difference between the control and gas treatments. The content of free amino acids was gradually increased during storage. The content of free amino acids were not significantly different between the control and gas treatments during storage. The content of GMP in the control and gas treatments were decreased during storage. However, gas treatments showed slightly higher content than that of control. AMP was not significantly different between the control and gas treatments. IMP gradually decreased during storage and the content of inosine and hypoxanthine was increased. IMP, inosine and hypoxanthine contents of gas treatment were similar to control, but the control tended to change more rapidly than those of gas treatments.

• 현장농수산연구지
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• 제20권1호
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• pp.67-74
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• 2018

본 실험은 우리나라 전역에서 5월에 개화하는 아까시나무 꽃을 이용하여 훈증, 저온건조, 덖음, 순간 침지를 하여 건강 꽃차를 개발하기 위해 수행하였다. 건조방법은 훈증처리 후 건조, 저온건조, 덖음, 순간침지로 하였다. 건강 차를 만들기 위한 실험을 다르게 한 후 꽃 무게의 변화, 꽃 색의 변화, 음료 색, 당도, 맛을 측정하였다. 이렇게 실험한 결과, 꽃차 무게의 변화는 생체대비 11%~12.5%로 나타났으며, 색의 변화는 덖음 처리에서 가장 연한 갈색으로 나타났고, 그 외 처리구는 탁한 백색으로 나타났다. 음료 색은 덖음 처리한 차에서 노란색이 강하게 나타났고 훈증, 저온건조, 순간침지에서는 연한 노란색으로 나타났으며, 당도는 덖음 차에서 가장 높은 2.9brix로 높게 나타났으며 다른 세처리구에서는 2.6~2.7brix로 나타났다. 맛은 덖음 처리에서 가장 좋았고, 순간 침지에서는 비릿한 맛이 났다.

• International Journal of Fuzzy Logic and Intelligent Systems
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• 제8권4호
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• pp.270-275
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• 2008

Under ubiquitous environment, recommendation system is using the collaborative filtering methods by quantifying context information, but insufficient context information can cause inaccurate recommendation result. In order to solve such problems, the researcher used context information and user's profile. But service history information in users' profiles can have the problems of being influenced by change of the user's taste or fashion as time passes by. In addition, context information and user's profile can't be properly inter-locked according to situation, which can cause inaccurate predictability. In this paper, in case a user's taste or fashion is changed as time passes by, the researcher didn't apply bundled-up value to the user's profile but applied different weight according to change of time. And the researcher could solve the problem that context information and a user's profile can't be properly inter-locked according to situation by applying different weight to the result gained by means of collaborative filtering and then by unifying it. In such ways, the researcher could improve predictability.

• Parasites, Hosts and Diseases
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• 제25권2호
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• pp.123-128
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• 1987

The author investigated the larvicidal action of liquid nitrogen against the metacercariae of Clonorchis sinensis, with an observation on the freshness and change of taste in the flesh of fishes. The results obtained were as follows: 1. The metacercariae in the mesh of Pseudorasbora parve, which were treated with liquid nitrogen ($-192^{\circ}C$), were not killed within 10 seconds, but completely killed over 30 seconds. In comparison, the metacercariae in the flesh of p. parka kept in a refrigerator ($-12^{\circ}C$) were killed only in 84% in 10-hour exposure group. 2. The freezing speed of fishes by liquid nitrogen was 4 min.(') and 15 seconds(") for Cyprinus carpio, 1'22" for Carassius carassius and only $30^{\circ}C$ for Pseudorasbora larva. 3. As for the freshness and taste of raw fresh water fishes, they were not deteriorated after the treatment with liquid nitrogen. 4. In animal infection experiment of C. sinensis metacercariae after freezing, they were found not infective after they were treated with liquid nitrogen. From the results, it is inferred that the treatment of fresh water fishes for longer than 30 seconds with liquid nitrogen is helpful to reduce the possibility of C, sinensis infection without alteration of the freshness and taste of fishes.

• 한국식생활문화학회지
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• 제21권1호
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• pp.17-30
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• 2006

This survey was conducted to find out the familiarity and preference of Chinese residing in Korea on Korean food. They were composed of Chinese students studying in Korea and Chinese staffs working at the Chinese Embassy in Seoul. About 65.60% of the respondents liked Korean food while 28.00% disliked it. The reason for liking Korean food was its taste. The frequency of having Korean food a week was 46.80%, which meant Chinese had Korean food quite often. Their interest in Korean food was derived from their own personal taste and food programs of mass communication media. The most familiar food was kimchi (90.40%), followed by bulgogi (89.60%), samketang, chicken stew with ginseng (75.60%) and bibimbap, rice with vegetables (74.80%). The the most favored dish was bulgogi (64.40%), which showed that bulgogi was the most representative dish to them among Korean dishes. The area where Korean food needed innovation, Chinese pointed out, was some changes in cooking. That is, traditional Korean food needs, although maintaining its original tastes, to change its preparation of spices catering to foreigners' taste.

• 한국실내디자인학회논문집
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• 제21권5호
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• pp.254-263
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• 2012

This study found out the change of spacial form of detached house in Korea on a 10-year basis from 1980s though analysis on the architecture of each period. For the subject houses of this study, the detached houses introduced repeatedly as excellent cases in technical journals for architecture were collected among those completed by architects who designed numerous houses and a survey was conducted on 18 detached houses of 18 architects among the in urban style houses in Seoul and suburban style houses in the suburbs of Seoul. Through this study, it could be found that, as the morphological application of traditional architecture was settled with spatial concept, the external spatial form of the detached houses in Korea after 1980s was changed to westernized form but the internal spacial form had been continuously changing suitable to our emotion by reflecting the living habit and taste with the traditional attitude to perceive and accept the nature. As for the change in the forms of interior space, vertical space with more than two floors became common. Front porch and stair hall, which were located at the center of a house and became an important spacial element that overlapped family's moving line, changed to open and bright space that used transparent glass and increased the space to contact the open air, reflecting our living habit and taste that preferred the feeling of internal openness. A Private space, main room, was more segmented and luxurious, and a public space, living room, secured the independency by getting close to symbolic yard. As for the change in the form of exterior space, the form of façade window has been changing in its location and size and brought free images due to the advancement of technology and material. The shape of roofs was borrowed from western style and a lot of geometrical forms that break away from the concept of angle rater and eaves are appearing.

• 농촌지도와개발
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• 제12권2호
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• pp.173-185
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• 2005

This article indicates that the perceptions on the quality of agro-food are socially constructed. Farmers who were producing red pepper in Eumsung county had somewhat different perceptions on the quality of red pepper according to their own marketing channels. Farmers who were selling their red pepper to consumers by direct marketing tend to think the quality attributes more important as follows; information on producers, ingredients, taste and smell, amount of pesticides input, cleaning the harvested red pepper, quality certification by public authority, and brands. Consumers tend to think safety and production area more important, while farmers tend to think the quality attributes as follows; taste, color, variety, soil environment, and largeness. Based on these research findings, we can give some recommendations as follows; 1) the agricultural extension organization in the Eumsung county should change the strategy for local agriculture towards quality management of red peppers. and 2) the local government need to examine the feasibility of quality certifying on red pepper.