• 한국식품조리과학회지
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• 제21권4호
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• pp.514-527
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• 2005

The purposes of this study were firstly to optimize the recipe for iced cookies by cooking with five different ingredient levels of $Jinuni\;bean(X_1),\;butter(X_2)\;&\;sugar(X_3)$ and secondly to analyze the chemical and sensory test results by using RSM(Response Surface Methodology). As a result of this test, water activity decreased with increasing contents of butter or sugar, while hydrophilic browning decreased independently with increasing sugar content. There was a positive correlation(p<.001) between specific gravity and hardness, although the result was not uniform due to the interaction of each factor. There was a negative correlation(p<.001) between the spread ratio and gravity or hardness, and it tended to increase with increasing each content. Color value L and color value a had positive correlation (p<.001) and the value tended to decrease with increasing the quantity of Jinuni bean. Generally, the strength of the cookies showed a saddle point at the peak of the 3d graph. As a result of sensory evaluation, the color was sensitive to the contents of sugar and Jinuni bean, the texture was sensitive to the contents of butter and sugar, and the taste and overall quality were sensitive to all three factors. Color had a positive correlation(p<.05) with the taste, texture and overall quality. There were high positive correlations(p<.001) between the taste, texture and overall quality. The preference data showed an up-swollen, parabolic shape in the center of the 34 graph, which enabled the optimum value to be determined and the optimum mixture ratio which fulfilled all sensory items was Jinuni bean 93g, butter 188.5g and sugar 155g, indicating a substitution of flour by $44\%$.

• 한국식품조리과학회지
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• 제33권1호
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• pp.1-8
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• 2017

Purpose: The aim of this study was to evaluate the quality characteristics of rice nutritional bars prepared by adding Chinese artichoke (CA) powder to the rice powder. Methods: CA rice nutritional bars were prepared with various levels of CA powder (0%, 5%, 10%, 15%, and 20%) and designated as CA0 (without CA powder), CA5, CA10, CA15, and CA20, respectively. The total phenolic content, DPPH free radical scavenging activity, moisture content, pH, baking loss rate, leavening rate, volume, color, texture analysis, and sensory evaluations of rice nutritional bars were performed. Results: The total phenolic content and DPPH free radical scavenging activity exhibited an increase with increase in the substitute amount of CA powder. The results showed that the pH of rice nutritional bars decreased in all sample groups as the content of CA powder increased. The volume of the sample group with CA powder was higher than that of CA0. As the content of CA powder increased, lightness of the rice nutritional bars crumbs decreased while redness and yellowness increased. The texture analysis of rice nutritional bars showed that hardness, gumminess, and chewiness were the highest in CA0 while springiness and cohesiveness were the lowest in CA0. With respect to characteristic intensity rating, the taste, flavor, and softness of rice nutritional bars increased with increasing amounts of CA powder. In terms of consumer acceptability, CA15 and CA20 received the highest scores with respect to texture. Conclusion: Therefore, the results of this study indicate that replacing 15% of the rice powder with CA led to an efficient enhancement in the antioxidant and nutritional values of rice nutritional bars as well as the sensory quality.

• 동아시아식생활학회지
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• 제27권3호
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• pp.280-294
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• 2017

Premix frying powders were prepared by supplementation with 0%, 3%, 6%, 9%, or 12% egg white powder. The following quality characteristics of the fried batter were assessed: proximate composition and amino acid content of premix frying powder; viscosity and pick-up ratio of frying batter; moisture content, lipid content, color, texture and DPPH radical scavenging activity; and sensory evaluation items. Addition of egg white powder in place of wheat flour resulted in lower moisture content (p<0.01) and lower carbohydrate content (p<0.001), higher crude protein content (p<0.001), higher ash protein content (p<0.001), and higher amino acid content (p<0.01) in the premix frying powder. Lower viscosity and higher pick-up ratio (p<0.001) of the frying batter were observed. The resultant fritters had the higher moisture content and higher lipid content (p<0.001). They also showed the lighter color, and had lesser redness and yellowness (p<0.001). Considering texture, the fritters were harder, had higher fracturability and higher adhesiveness (p<0.001), lower springiness (p<0.001), were less chewy (p<0.01), and had lower cohesiveness (p<0.001). Examination of DPPH radical scavenging activity showed higher antioxidant activity (p<0.001) upon addition of egg white powder. Sensory evaluation of the fried batters showed the best outcomes for the group containing 6% white egg powder, in terms of appearance (p<0.05), flavor (p<0.001), taste (p<0.01), texture (p<0.01), and overall quality (p<0.001). Based on the results of this research, we postulate that the addition of 6% egg white powder to premix frying powder will not only improve customer preference and product quality but also enhance the nutrition and functionality of the product.

• 한국식품조리과학회지
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• 제19권2호
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• pp.210-215
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• 2003

오늘날 우리의 김치제조는 가정 내 소규모 제조보다는 산업화, 공장화 제품으로 변화되어 가는 추세이다. 현장에서 도움이 되면서도 질적으로 우수한 김치 제조를 위한 가장 기초라 할 수 있는 절임 공정은 무시 될 수 없는 부문이기에 본 실험에서도 배추 절임 시 가장 중요한 염 용액의 농도와 절임 시 온도변화 절임 시간을 달리해 절임 배추의 조직감에 대한 기초자료 확립에 목적을 두었다. 최적염도 2.8 도달점과 조직감을 살펴볼 때 10% 염용액 $25^{\circ}C$ 10시간째, 15%염용액 $25^{\circ}C$ 6-8시간대에서 가장 빨리 도달한다. 조직감은 10-15% 염용액에서 6-10 시간대에서 우수한 질감으로 나타났다. 결과적으로 온도가 올라갈수록 적정 염농도인 2.80에 도달하는 시간이 각 시료마다 다르고 조직감에서는 질긴 조직감보다는 신선하고 청량감을 줄 수 있는 조직감을 보이는 시료가 10% 염용액, $25^{\circ}C$, 10시간째, 15%, $25^{\circ}C$, 6-8 시간째로 염농도 도달점, 조직감이 일치하므로 절임시간과 온도, 염용액의 염도를 보정함이 맛과 영양적으로 우수 할 뿐만 아니라 시간적, 경제적인 부문에서도 많은 경감효과를 가지고 올 수 있다고 본다.

• 한국조경학회지
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• 제28권3호
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• pp.88-96
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• 2000

The objective of this study is to evaluate the preference and visual characteristic of users according to the location of benches at urban community parks. The types of benches are separated into four patterns and located in four representative places at urban community parks. Each relations between visual preference and adjective related factors are calibrated by the estimated results of Pearson correlation coefficient. Moreover, the factors which affect the visual preference are obtained by multiple regression analysis and to calibrate the each factors significant level, the method of multivariate variance analysis is applied. The results of this study are summzrized as belows: 1. Four types of factors which consist the visual characteristic are classified as emotional factor of visual images(aesthetic factor(F1), texture related factor(F2)) and physical factor(physical factor(F3), transformable factor(F4)). Each factor's eigenvalue is appears as 5.27∼1.78 and the eigenvalue of emotional factor of visual images is more higher than the physical factor. 2. The correlation coefficient between visual preference according to the location of benches(X21) and aesthetic factor(f1) is estimated as 0.79, which is highest value among the four factors. And the correlation coefficient of texture related factor(f2), physical factor(F3) and transformable factor(F4) is estimated as 0.14, 0.04 and 0.08 respectively. 3. The visual preference of users according to the location of benches is greatly affected by the emotional factor of visual images(F1, F2) and the physical factor(F3, F4) are poorly related. The results of this study suggest the effective guidelines for the location of leisure facilities. Moreover the design and planning of leisure facilities at the urban community park have to be reexamined. What must be examined from now on is as follows: First, the preference research of rest facilities in the urban park through the multiple approach must be carried out continuously. Second, the research about the visual quality of the environmental sight observed in sitting on the bench as well as the visual quality of the showed object and place needs to be supported. Nevertheless, through this study the utilization into the useful data of the plan and the design for the systematic disposition of landscape architecture equipments centered on the users can be expected.

• 한국주거학회논문집
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• 제21권5호
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• pp.23-33
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• 2010

In the late twentieth century, the multistory housing has become the most preferred housing type. Moreover, in multistory housing design, not only interior design but also exterior design, uniqueness and characteristic have been added as significant factors in design to break simplicity and uniformity. The purpose of this study is to understand the tendency of the elevation design in Europe and to suggest the idea for elevation design for domestic. Also, each elements of elevation were analyzed through classification and schematization which categorized by its own characteristic. Design elements can be classified into three categories. They are corresponding with inner spaces, emphasizing visual expression of exterior material and texture, and presenting aesthetic factors of building shape. Those are named as the Spatial Externalization, the Visual Expression, and the Expression of Building Shape. In this frame nineteen elevations of sixteen different cases were analysed. As a result of case studies, it is clear that elevation designs were not standardized and each cases has its own characteristics. Also it showed how the each design elements can be coordinated as a total design and how they expressed identities of each housing. This study could contribute to motivate diversifying the design of multistory housing.

• 한국의류학회지
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• 제24권1호
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• pp.24-33
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• 2000

The purpose of this study was to investigate the characteristic and image of oriental costume design on represented among three countries, Korea, China and Japan. The specific objectives were; 1) to identify the design characteristics of oriental costume. 2) to investigate the hierarchic structure of oriental costume image and the meaning structure of oriental costume image. The stimulus were 75 costume design of contemporary costume which represented the traditional image of orient. The main survey of questionary consisted of their evaluation of the oriental costume image by 26 semantic differential bi-polar scales and the subjects were 99 female students majoring in clothing and textiles. The data were analyze by Cluster analysis. Factor analysis, ANOVA, Scheffe test. The major findings were as follows; 1) As a result of design analysis, costume design of Korea, China, Japan had differences on form, color, texture, pattern, ornament, etc. 2) The hierarchic structure of oriental costume image consisted of elegance, sexy, feminine. Through factor analysis about oriental costume image 7 factors were identified; Attention, Attractiveness, Sexiness, Activeness, Weightness, Classics, Classics, Maturity. It was found out strongly that Korean costume image was simple and comfort image, Chinese costume image was sexy and feminine image, Japanese costume image was luxurious and mature image.

• 한국실내디자인학회논문집
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• 제25권4호
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• pp.43-50
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• 2016

This study tries to categorize trends of "structure and skin integration" and understand the expressive characters of each architectural type. To do so, we listed up 8 architects who are quoted twice or more in related researches, then analyzed their 25 contemporary buildings which integrated structure and skin since 2000. As a result, this study defined four types based on the way of building tectonic system of structure and skin. Key feature of "linear structure-two dimensional skin" type is the communication with the surroundings as a result of .geometric architectural forms, patterned surface and reflection. Characters of "linear-three dimensional" type are organic architectural forms, sculptural skin, and the mysterious space. "Planar-two dimensional" type is a transformational geometry form to express the dramatic images through the skin, therefore gives a sense of rhythm and dynamics to space. "Planar structure-three dimensional" type highlights the texture, and exposes boundary of the inside and outside. In architectures we studied, the structure is the way to make a creative forms and space, and the skin to express various meanings. That said, the "structure and skin integration" is the means of aggressive design expression.

• 한국지역사회생활과학회지
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• 제23권1호
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• pp.79-88
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• 2012

To evaluate the possibility of low-salinity of traditional fermented food, we investigated quality characteristic of low-salted Yacon Jangachi using soybean sauce with sugar or vinegar for 50 days. Sugar content, titration acidity, and salinity of all Yacon Jangachi was increased as storage time increased. All of the Yacon Jangachi had less than 3.0% salinity. Especially, the salinity of the Yacon Jangachi with sugar and vinegar was the lowest during storage time. The L value was decreased as storage time increased but the results of the a and b values were reversed. Cutting force was not significant among samples and storage periods. In the results of sensory evaluation, preference of all samples were increased as storage time increased. The preference of color was not significant among samples from 30 days but the taste was reversed. The preference of flavor was significant between samples in 40 days, texture was not significant during storage time. Overall preference was not significant after 30 days, which suggested that Yacon Jangachi using soybean sauce retains overall preference in steady level from 30 days. Yacon Jangachi using soybean sauce showed the highest preference when produced with sugar and vinegar.

• 한국패션뷰티학회지
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• 제5권2호
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• pp.75-84
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• 2007

All styles began to coexist by recognizing diversity and changeability instead of an absolute value system of beauty or truth in the general culture field of modern society. In other words, the characteristic of deconstructism, which breaks down the boundary between order, balance, style and genre within the texture, is brought out. This characteristic is also having an effect on the field of up style in a hair genre to secure the beauty of incompletion as the beauty of the present time, involving the beauty of ugliness in the boundary of beauty. This study aims at presenting new vision by applying deconstuctism to the up style to express as an original and experimental formative art with various expressive methods. In addition, it aims at being perfect for presenting the creativity and artistry through expressive techniques by formative factor of deconstructive up style to find new methods and directions to design concept with main expressive ability of deconstructive up style.