• Applied Biological Chemistry
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• v.46 no.4
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• pp.311-316
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• 2003

This study was carried out to investigate the effect of pastry margarine content and number of layers on moisture content, baking loss, specific loaf volume and the vapor action in the manufacturing process of puff pastry. As the number of layers of the puff pastry increased the moisture content of the products slightly increased. And the moisture contents of the products decreased, as the pastry margarine contents of the puff pastry increased in the same number of layers. The baking loss of the products tended to decrease as the number of layers increased. On the other hand, as the pastry margarine contents of the puff pastry increased, the baking loss of the product increased. When the pastry margarine content in puff pastries became 130%, 81 layers provided the maximum specific loaf volumes $21.62{\pm}0.79\;ml/g$ of puff pastries. When 110% of margarine and 256 layers were applied for preparation of puff pastry, the number of vapor action was $8.25{\pm}0.50$ with the vapor action size of 9-15 mm.

• Journal of Korean Society of Rural Planning
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• v.26 no.1
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• pp.77-88
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• 2020

This study had comparatively analyzed the influence factors of the farm village business on the local farmhouses centered on the level of importance and the level of performance. For this, a questionnaire survey had been conducted with 350 local residents who had participated in the Rural Field Forum of 14 villages, including Gyeongsangnam-do, Gyeongsangbuk-do, Chungcheongnam-do, Chungcheongbuk-do, Jeollabuk-do, etc. Excluding the insincere survey questionnaires, the final 232 people had been analyzed. As a result of the analysis of this study, the factors that have the influences on the diverse, rural areas had been compressed into the three factors of the lodging and the program, the special, rural area products, and the transportation and the accessibility. In the level of importance-level of performance analysis, it had been analyzed that the special, rural area products must maintain the continuity, that the transportation accessibility must avoid the excessive endeavor, and that the lodging program had a low priority order. Therefore, it can be said that it is necessary to concentrate the capability of the rural village business in the direction of developing the local specialties in the future. Next, after dividing the level of performance and the level of importance into the two groups each, the multiple group path analysis had been carried out. As a result, in the result of the analysis of the path that has an influence on the economic factor, the path coefficient of the level of importance of the transportation accessibility -> profit increase was 0.195+0.064 and the path coefficient of the level of performance of the transportation accessibility -> profit increase was 0.251+0.074. Therefore, both of them had the statistically significant amounts of the influences. This suggests that the transportation accessibility is an important element of the profit increase of the region. As a result, in the future, the research on the urban and rural exchanges using the even more convenient and inexpensive transportation means is needed. Most of them need the voluntary effort of the residents for being able to creatively develop and sell the native, agricultural, specialty products that are petty. Also, the rural areas need the diversities of the lodging programs and the recreational programs, a convenient reservation system, and the development of a unique tourism experience program. In the future, the researches that had been advanced in the even more detailed domain that is related to these factors are highly expected. Also, the analyses that had been carried out with even more areas and subjects as the targets are needed.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.935-940
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• 2002

Effects of changes in the margarine content and the number of layers of the puff pastry on the color, hardness, and hardness change during storage of the final products were investigated. At equal content of pastry margarine, the lightness of the crust decreased slightly as the number of layers increased. Redness of the puff pastry with 70% margarine content and 81 layers was $16.8{\pm}2.3$ and yellowness of puff pastry with 70% margarine content and 256 layers was 26. No significant differences were observed in the crumb change of the samples. The puff pastry with 90% margarine content and 144 layers showed the lowest hardness of $839.6{\pm}75.6g$. Hardness of the products storage period increased significantly as the number of layers increased at equal pastry margarine content, whereas with same number of layers, decreased gradually as pastry margarine content increased. Results of the sensory evaluation reveal that the puff pastry with 90% margarine content and 144 layers was better than other samples. These results show the important of selecting the optimum number of layers during the manufacturing process to obtain the optimum condition for the mouthfeeling, flavor and overall acceptability of final products.

• Journal of the Korea Convergence Society
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• v.12 no.6
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• pp.65-74
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• 2021

Since 2020, the GuangXi government of China has focused on the deep integration of tea industry with leisure and cultural tourism, popular science education, health care and elderly care industries. Among the output value targets of the tertiary industry, the GuangXi government plans to achieve 25 billion yuan, and the tea industry is developing rapidly. Through questionnaire survey, field research and interview, this paper studies the differences of demand behavior and selection attributes of tea products among consumers in different years, and finally studies the evolution pattern of service mode of tea industry in GuangXi. The results show that there are obvious differences in life and work style, shopping habits, service design, user experience, social needs and personality needs of each generation consumers in different years. Based on the analysis of demand and behavior habits of tea products, the evolution pattern of service mode of tea industry in GuangXi is studied. Based on the above results, according to the differences of consumers' choice of tea products in different years, the service mode of tea industry in GuangXi is improved The development of tea industry in service design, user experience level is worthy of in-depth attention.

• Journal of Korea Entertainment Industry Association
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• v.14 no.5
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• pp.15-26
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• 2020

Local product is the key driver of regional economic growth. Despite abundant attention - there remains to examine about sustainable growth of local products. While previous studies have focused on local product brand and tourism effects, we need to know more about other way or mind-set that upgrade local product quality in local circumstances. This research topic's goal is to provide an academic implication to discuss sustainable growth and local product developments in Gyeongju bread and waxy barley bread from succession and entrepreneurship view with practical lesson for fostering local products. In-depth case study conducted within ancient capital Gyeongju bread and waxy barley bread provided combined evidence that craftsmanship and entrepreneurship is vital to the sustainable growth of local bread. Our study suggests that how succession is deployed serves as a key engine for the craftsmanship and entrepreneurial mind of local product business ownership.

• Proceedings of the Korea Contents Association Conference
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• 2006.11a
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• pp.333-336
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• 2006

E-marketplace is a kind of B2B e-Business system that supports business transactions among companies. If e-marketplace is revitalized, we expect not only the development of related industry but also decrease of transaction cost among companies. It is necessary for the introduction and revitalization of e-marketplace in tourist industry from this point of view. Participants of tour e-marketplace are tour-related companies(travel agencies, lodging enterprises, shipping enterprises, etc.). Also tourists want to search a variety of tour products or contents. So tour e-marketplace has characteristics of B2C e-Business systems as well as B2B e-Business systems at once. The purpose of this study is to classify success factors that determine characteristics of tour e-marketplace through statistics survey from e-marketplace factors related tourism websites. First of all, we analyze success factors of B2B and B2C e-marketplace. Then we will set up influence factors of tour e-marketplace and conduct a survey about success factors of tour e-marketplace. Therefore, we could expect to find these good attributes in tour e-marketplace success through logistic regression and decision tree analysis from source data.

• Journal of the Korean Applied Science and Technology
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• v.37 no.2
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• pp.374-384
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• 2020

This study was carried out to investigate the food value of Dae Hong(Prunus mume Siebold et Zucc), and also to analyzed contents of general component, free sugar, organic acid, amino acid, mineral element, and vitamins. The carbohydrate of Dae Hog showed the highest content of 46.8±0.92%, followed by crude protein(18.9±0.01%), moisture content(11.8±0.13%), and crude fiber, crude fat, ash(5.7±0.94~6.7±0.52%). In case of free sugar contents, 5 types were found. Most of them were mannitol and fructose. 6 mineral contents were also found, too; K and P showed the highest level. The total phenol content was 615.99±0.52 mg/100 g. Including seven different type of essential amino acids, the total amino acid content of Dae Hong was 121.42 mg/g. These results point out the potential of Dae Hong as innovative food for health or to be incorporated in new products as natural food preservatives and supplements.

• Journal of the Korean Geographical Society
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• v.51 no.6
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• pp.893-914
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• 2016

This paper describes the development of an inquiry-based fieldwork program based on Yangdong village where students explore the ways that it can develop in a sustainable way. Important considerations in an inquiry-based fieldwork design include what the key inquiry questions should be, the geographical issues of fieldwork location, the potential roles of mobile technologies, design of learning activities and a final product, and the roles of a teacher. Student fieldwork activities, including mapping land-use changes at the building level, detecting what should be changed or remain the same, and conducting interview with residents to examine their perceptions of overall tourism impacts, are supported by mobile technologies (i.e., the Collector for ArcGIS and the Google Forms). Twenty one high school students participated in a field test of the program in February 2016, which allowed authors to evaluate the program. Students' pre-, in-, and post-fieldwork activities were observed and the data and final products which they gathered and producted were analyzed. The post-program survey indicated that the students deepened and expanded their understanding of Yangdong village and expressed their satisfaction with the program in general. Incorporating mobile technologies into inquiry-based geographical fieldwork can help students involved in collaborative problem solving and creative activities in real world settings and create a shareable multimodal product combining maps, photo, and text.

• Journal of Korea Port Economic Association
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• v.34 no.2
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• pp.1-16
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• 2018

Maritime industry is recognized as a new value-adding and growth engine industry. It provides high value by creating clusters centering on ports. Advanced international ports are also clashing ahead to create clusters, boost profits, and strengthen competitiveness. The Korean government enacted policies for the establishment and upbringing of maritime industrial clusters in 2015. It is very important to understand which maritime industry has a comparative advantage in each region and to establish an integration strategy through maritime industrial clusters. This study analyzes the structure of the maritime industry in the Chungnam province, which is expected to deal with raw materials(mainly oil products), container throughput, and opening of ferry route with China's port. The study analyzed the existing literature on the maritime industry and classified the industry into 5 major categories, 21 sub-categories, and 84 sub-categories in shipping and logistics, shipbuilding, fishery, marine tourism industry, and other industries. Based on the reclassified maritime industry, the structure of the maritime industry in the Chungnam province was analyzed by using location quotient(LQ) and Shift-Share analysis. The study found that the fisheries industry showed the highest value(1.718) in the analysis of LQ, followed by the marine tourism industry(1.092), shipbuilding industry(0.823) and shipping and logistics industry(0.789). The total effect of the maritime industry in Chungnam province was 36,315 and the net growth effect, excluding the national growth effect, was estimated to be 21,321. Based on these results, we classify the maritime industry in the Chungnam province as comparative advantage and comparative disadvantage. The results of this study can be used as basic data for formulating strategies for the construction of the maritime industry cluster in the Chungnam province in the future.

• The Journal of the Korea Contents Association
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• v.18 no.11
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• pp.277-284
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• 2018

The purpose of this study was to investigate the Q - method, which is one of the qualitative analysis methods to approach deep and intrinsic meaning about the perception of college students about food in traditional market. Recently, local governments have been developing diverse tourism products aimed at young people in order to revitalize traditional markets. In this study, we classify the perception of food in traditional market by university students, And to suggest strategic implications by using it as basic data for establishing marketing strategy so that young people can visit in the futures. In order to analyze the perception of college students' subjective perception of traditional market food, Factor analysis was used to conduct an exploratory study. To do this, a Q-sort, Program, and Q factor analysis. The results were classified into three types. The first type (N = 21): Memories seeking type, the second type (N = 6): Local culture resource seeking type, the third type(N = 5). Each of these subjective perceptions can be used as a basis for future research. Through the establishment of marketing strategies for each of the three types of classifications, the direction of traditional markets is presented, and a variety of food items that are valuable as local tourism resources are accommodated by accepting university students' to contribute to the revitalization of traditional markets.