• 한국수산과학회지
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• 제41권3호
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• pp.170-175
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• 2008

We made sand-lance meat paste containing 0.1-0.5% propolis to improve the quality of the product. The quality characteristics were analyzed by the acid value, peroxide value, volatile basic nitrogen, pH, viable cell count, and sensory evaluation. The fried sand-lance meat paste made with added propolis had a lower acid value, peroxide value, and volatile basic nitrogen content after frying compared to the control prepared with potassium sorbate. The antioxidant and antispoiling effect of propolis on the fried fish meat paste increased with the amount of propolis added. The fried sand-lance meat paste made with 0.2% added propolis was very acceptable. In addition, the bitter taste of the sand-lance meat paste containing 0.2% propolis was blocked by adding 2% sweet amber powder to the paste.

• 한국식품조리과학회지
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• 제25권6호
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• pp.650-654
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• 2009

The quality characteristics of soybean Dasik with Letinus edodes powder was studied as follows. In general compositions, the moisture content was increased with increase of the amount of the Letinus edodes powder added, The content of crude protein was significantly increased (p<0.05) with increase of the added poweder amount, while the crude fat content was decreased significantly (p<0.05). In textural properties, with increase of the amount of the Letinus edodes powder added, the hardness, the gumminess and the chewiness showed a tendency to be increased significantly, whereas the springiness and the cohesiveness were going to be significantly decreased (p<0.05). In chromacity, with increase of the amount of the Letinus edodes powder added, the value L of lightness was much decreased, showing a significant difference (p<0.05), while the value a of redness and the b of yellowness were significantly high (p<0.001). In sensory acceptability, the appearance, the texture and the softness showed the highest points at the samples with no Letinus edodes powder added, but the taste recorded the top point at the treatment with 40% of the Letinus edodes powder added. From the results said above, a good synergistic effect on health and taste could be expected in point of nutrition and sensory acceptability by using Letinus edodes as a food ingredient. In addition, the possibility to commercialize items like soybean Dasik with Letinus edodes powder was confirmed. Therefore, the research and development of new product using Letinus edodes should be more activated from now on.

• 디자인학연구
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• 제19권5호
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• pp.191-202
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• 2006

최근 기업을 둘러싼 시장 환경의 급격한 변화와 소비자의 구매 가치와 기호의 다양화가 급격히 진전되면서 기업의 생존을 위해 장기적인 경쟁 우위 창출을 위해 그 기업만의 차별적 가치를 제공하는 것이 그 무엇보다 중요한 시대가 도래하였다. 기업의 차별적인 가치를 창출하기 위해서는 무엇보다도 소비자의 잠재 니즈와 가치에 대한 심층적인 연구, 분석이 필요하며 따라서 소비자의 잠재 니즈와 가치를 만족시켜 줄 수 있는 부가가치를 제공하여 주는 신제품의 개발은 기업의 지속적인 경쟁 우위 창출에 있어 매우 중요한 전략적 행동이라 할 수 있다. 이 논문에서는 이러한 신제품 개발 전략에 있어 디자인이 가질 수 있는 전략적 위치와 역할에 대해 연구해 보고자 한다. 소비자는 제품의 아름답고 매력적인 디자인을 통해 기업이 제공하고자 하는 부가가치를 받아들이며 이를 통해 자신의 감성적, 주관적 가치를 만족시킨다. 하지만 본 연구에서는 디자인의 물리적인 실체로서의 제품 가치 제공자 역할에서의 관점에서 벗어나 기업의 차별화 요소로서 적용될 수 있는 소비자의 잠재 니즈와 가치 발견을 위한 도구로서의 디자인의 역할을 제안한다. 즉 소비자 니즈와 가치를 찾아내어 차별적인 가치를 제공하는 역할이라는 디자인의 역할에 대한 관점을 중심으로 이를 신제품 개발 전략에 있어 어떻게 적용시켜야 하는 가에 대한 연구를 논문의 중심으로 삼아 기업 경영 전략의 핵심인 차별적인 포지셔닝 창출의 전략적 요소로서의 디자인 영역의 역할을 제안한다. 본 연구는 디자인 전략의 맥락적 접근의 제시와 함께 이의 수립과 실행을 위한 전략적 디자인 분석에 대해 연구함으로써 경영 전략에 있어 기업의 차별적 위치 창출을 위한 가치 제공자로서 디자인의 범위를 확장하여 기업으로 하여금 디자인 경영의 구체적 실행 방안의 한 축을 제시했다는데 그 의의가 있다고 하겠다.

• 한국소성가공학회:학술대회논문집
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• 한국소성가공학회 1994년도 춘계학술대회 논문집
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• pp.209-217
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• 1994

The present study is concerned with the characteristics of the high speed precision bar cropping. This process is a practical application of High Energy Rate Forming in which the impact energy source is given by internal combustion engine. To enhance the added value of product, the recent forging fields trend toward the near net shape processes through the cold and closed die forging. For the purpose of these processes the precedent process is to obtain the precision billet which has little weight deviation and defect. The accuracy of initial billet by bar cropping depends upon the process parameters and die design technology. Therefore, in order to investigate the effect of process parameters upon product quality, the cropping experiments are carried out according to the various parameters such as billet clearence, billet length, billet material, cropping speed and so on. From these results some criteria of the optimal die design for the product of good quality are suggested.

• 복식
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• 제58권6호
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• pp.110-123
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• 2008

The objectives of this study are to define the fundamental notions of collaboration in design field. The results of this study are summarized as follows: Firstly, collaboration means a cooperative work which are cooperatively done by collabarator and collaboratee on the equal status within a certain period of time, based on core ability of each of them. This cooperative work is presented with a visual image based on the identity of participants, and it creates an added value. Collaboration is different from convergence and hybrid in the methodological aspects and from brand alliance and strategic alliance in the aspects of the subject of project. Secondly, collaboration has been developing through step of using the specific ability, step of sharing each core abilities, and step of fusing their identities, in a view of the sphere of cooperative work and the intimate relations in reciprocity. Thirdly, according to strategic purpose, collaboration can be classified into value ascending collaboration, image changing collaboration, business-field extension collaboration, and event collaboration. Fourthly, production methods of collaboration consist of limited edition method, premium line method, common line method, producing a collaborative product, and so on. Fifthly, differentiation effect, image upgrade effect, production of higher value-added products, sale increase, diversification of business, sharing the targets, and promotion effect are achievable through collaboration. Sixthly, to make progress in collaboration successfully, the compatibility of combination between collaborator and collaboratee, the superiority of collaboratee, definitude of collaboration, the fit method of collaboration, the novelty of collatoration, possibility of issuing of collaboration, and perfection of collabo-product must be the points which deserve our attention.

• Asian-Australasian Journal of Animal Sciences
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• 제33권2호
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• pp.339-348
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• 2020

Objective: This study investigates the technological and sensory profile of boneless dry-cured ham with different contents of lactulose added as a prebiotic ingredient. Methods: In addition to the control samples (without the addition of lactulose), three treatments were formulated to contain 2%, 4%, or 6% lactulose. Technological (lactulose content, instrumental color and texture profile analysis) and sensory (acceptance and check-all-thatapplies tests) analyses were performed on the final product. Results: The lactulose content in the finished product (1.86%±0.23%, 3.16%±0.18%, and 2.51%±1.35%) was lower than the lactulose originally added (2%, 4%, and 6%, respectively). The addition of 4% and 6% lactulose made (p<0.05) the products darker (lower L^⋆) and redder (lower h) with higher hardness and chewiness values, when compared to control samples. The additions of 2% and 4% lactulose reduce the appearance acceptability of the products, but overall the treatments were well accepted. Conclusion: The use of up to 4% lactulose as a prebiotic in the production of boneless dry-cured hams provides an alternative to improving its nutritional value with little alteration in the technological characteristics and still meeting the sensory characteristics desired by consumers.

• 한국식생활문화학회지
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• 제23권2호
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• pp.228-234
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• 2008

In this study, Astragalus membranaceus powder was added (3, 6, 9%) during yeast bread preparation and its effect on product quality was examined. The results showed that the dough pH increased as the Astragalus membranaceus powder content increased. However, dough volume during fermentation did not differ significantly among the samples. Bread volume decreased (p<0.001) with an increasing amount of Astragalus membranaceus powder. Also, as the Astragalus membranaceus powder content increased, the Hunter’s color ‘L’ value of the crust decreased and the ‘a’ value increased, and for the crumb, the ‘L’ value decreased and the ‘a’ value increased. Textural property analysis indicated that hardness increased with an increasing amount of Astragalus membranaceus powder. However, up to the 6% level, there were no sensory attribute differences among the samples.

• 한국수산과학회지
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• 제27권6호
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• pp.839-846
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• 1994

Changing concepts in fishery science increasingly are recognizing depletion of traditional stocks, utilization of alternate(non-traditional) species, demand for high quality products, and a total resource utilization approach. Innovative practices are occurring in fisheries processing wherein solid and liquid discharges are no longer treated as 'waste,' but rather as valuable feedstocks for recovery of a variety of value-added ('value enhanced') by-products. Among these are protein hydrolysates, soluble proteins and amino acids, proteolytic enzymes, flavor and flavor extracts, pigments, and biopolymers such as chitosan. Properties and applications of this deacetylated derivative of chitin are noted. Crustacean processing by-products are discussed in terms of their serving as materials for generation of natural flavors and flavor extracts, and products such as fish sauces using contemporary enzymatic techniques. Various food and feed applications of fisheries processing by-products are illustrated with increased usage seen in formulated diets for an expanding aquaculture market. Examples are given of aquaculture becoming increasingly significant in global fisheries resource projections. Critical issues in the international seafood industry Include those of seafood quality, processing quality assurance (HACCP), and recognition of the nutritional and health-related properties of fisheries products. A variety of current seafood processing research is discussed, including that of alternate fish species for surimi manufacture and formulation of value-added seafood products from crawfish and blue crab processing operations. Increasing emphasis is being placed on international aspects of global fisheries and the role of aquaculture in such considerations. Coupled with the need for the aquatic food industry to develop innovative seafood products for the 21st century is that of total resource utilization. Contemporary approaches in seafood processing recognize the need to discard the traditional concept of processing 'waste' and adapt a more realistic, and economically sound, approach of usable by-products for food and feed application. For example, in a period of declining natural fishery resources it is no longer feasible to discard fish frames following fillet removal when a significant amount of residual valuable flesh is present that can be readily recovered and properly utilized in a variety of mince-based formulated seafood products.

• 무역상무연구
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• 제54권
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• pp.123-144
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• 2012

Seller shall deliver the goods with a perfect condition of packing or container in international trade. Unless otherwise seller shall warranty that the goods arrive at destination with a safe and economic value. Buyer may ask packing is to be made in specific condition or refuse to accept when the packing is not made in accordance with trade customs between among merchants. Especially packing is to be considered under the local law and process. Sometimes tax will be added to specific condition of packing for example glasses, metal sheet or others. Warning signs shall be included as form of both words and diagrams, and be in form of ensuring understanding in the local market. Wide range of warning signs can be used for communications and understanding of packing. Packing of a product can usefully symbolize a range of product information, or any relevant warnings, and give an opportunity for displaying messages of promoting the company and the goods. The seller may choose the best method to maintain its value but find a way to reduce packing cost, size for convenience during delivery, design, and local customs. There are many things to be considered for packing to seller. The purpose of packing is to protect the goods itself and to maintain its economic value during storage, delivery, transshipment, and distribution to end users.

• 한국식품영양과학회지
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• 제30권6호
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• pp.1137.1-1141
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• 2001

마늘, 유자 추출물, 에탄올이 첨가된 고추장굴비를 제조하여 2$0^{\circ}C$와 4$0^{\circ}C$에 제품을 보관하면서 총세균수, 효모.곰팡이수 및 TBARS 값들의 변화를 살펴보았다. 30일간 2$0^{\circ}C$에서 제품을 보관하였을 때 5% 마늘추출물의 첨가는 대조구와 비교하여 숙성된 고추장의 효모.곰팡이수가 약 1.5 log 정도 낮게 나타났다 굴비의 체내 지방은 삼투압 작용에 의해 고추장으로 빠져 나옴으로 인하여 굴비의 TBARS 값은 오히려 상대적으로 조지방의 감소와 비례하여 줄어든 반면, 고추장에서의 TBARS 값은 증가하였다. 제품을 2$0^{\circ}C$에 저장하였을 때 미생물 성장억제 효과는 마늘추출액, 유자정유, 에탄올 순으로 나타났으며, TBARS값에 있어서는 저장중에는 유자정유 추출물이 다소 효과적으로 항산화효과를 보였지만 최종적으로 처리구들과 대조구간에는 큰 차이점은 없었다. 본 연구의 결과 마늘 추출액을 첨가한 고추장굴비 제품이 맛 뿐만 아니라 효모 및 곰팡이에 대해서는 좋은 성장 억제 효과를 보였다.