專門化로 경쟁력 확보하는 니치 마아케팅(niche marketing)

신길수(申吉秀) 한국마케팅연구원 1992 마케팅 Vol.26 No.12

고 신길구선생유고- 민간약 암종, 어혈, 피임, 당뇨 -

신길구,Sin, Gil-Gu 대한한약협회 1997 大韓漢藥 Vol.1 No.-

편집자주) 본 고는 작고한 신길구씨의 소론으로써 신씨가 작고하기 전인 1972년 6월에 전남과 충남북의 세지부 순회 학술강습회에서 강론을 한 글이다.

Internet Rate and the Rational Expectations Model

신길만 한사대학 경상문제연구소 1985 경상논집 Vol.5 No.-

녹차 분말을 첨가한 스펀지케이크의 품질 특성

신길만 (사)한국조리학회 2024 한국조리학회지 Vol.30 No.1

. The purpose of this study was to assess the quality characteristics of green tea powder added to sponge cake. 3 to 12 percent green tea powder was added to sponge cake respectively. The effect of the functional ingredient of green tea on physical and sensory quality of cake was assessed and analyzed statistically, using SPSS program. The pH of cake were significantly increased with according to the concentration of added green tea powder. The specific volume of cake samples were decreased as the green tea powder content increased. The results of color measurements showed that yellowness and lightness index were decreased as the green tea powder content increased. The results of the texture profile analysis showed cohesiveness, springiness, and hardness of green tea powder cake were higher than the control group. In sensory assessment, MP3 was the most suitable sample. The greater the amount of green tea powder added, the greater the functionality of green tea, but the lower the quality of sponge cake, such as taste, texture, and appearance, the lower the consumer's preference. Therefore, compared to the existing sponge cake, sponge cake manufactured with 3% green tea powder was the most suitable product to improve the functionality of green tea and minimize quality changes. In conclusion, This study confirmed that functional sponge cakes with 3% green tea powder were likely to be included in convenient functional foods.

Interest rate and Tax /

신길만 大邱大學校 經商科學硏究所, 1986 經商科學 Vol.6 No.-

한국·일본 빵의 변천에 관한 연구

신길만 한국관광정보학회 1999 觀光情報硏究 Vol.- No.4

It is known that Korea has approximately 100 years of the history of Western style bread, while Japan has about 400 years. Having different histories and social backgrounds in development of bread, the two countries are seemingly experiencing a similar situation in bread development. However, there are few researches on the history of Western bread in Korea. The purpose of this study is to compare the history of Western bread in Korea with that of Japan and to establish a basic reference on the introduction of Western bread to Korea. The study examines the literature on the history of Western bread in Korea from 1890 to 1998 and the history of Western bread in Japan from 1543 to 1998. It reveals the Japanese system on recording the history of bread and the accurate data on the introduction of Western bread to Korea. It also provides the basic data to predict the future development of bread in Korea.

질경이 분말첨가가 소맥분의 물리적 특성과 제빵적성에 미치는 영향

신길만,황성연 한국식품영양학회 2001 韓國食品營養學會誌 Vol.14 No.6

구황식품으로 이용되었으며 약리효과가 있는 질경이를 식품으로 이용하기 위하여 질경이를 분말화하여 소맥분에 첨가한 다음 물성변화를 알아보고 식빵을 제조하여 분말 질경이 첨가가 제방적성에 미치는 영향을 조사하였다. 초기 호화온도는 질경이 분말 1%이하 첨가하였을 경우 차이가 크지 않았지만 1.2%에서는 70.05$^{\circ}C$로 호화온도가 크게 높아졌으며 치고 점도와 최종 점도는 질경이 분말 첨가량이 증가할수록 높아졌다. Alveogram에서 반죽의 변형에 필요한 압력인 P값은 질경이 분말 함량이 많을수록 높아졌으며 L값과 G값은 그 반대 경향을 보였다. Farinogram에서 consistency와 흡수율은 질경이 분말 첨가량이 많아질수록 높아졌으며 반죽의 발전시간과 안정도는 점차 낮아지는 모습을 보였다. 빵의 부드러움을 측정하기 위하여 rheometer를 사용한 결과는 식빵제조 후 1일 째에는 Max. G값과 hardness가 증가하였지만 질경이 분말을 0.3~0.9%사용한 경우 3, 6일이 지난 후에 Control에 비하여 낮은 값을 보였는데 이는 질경이 분말의 보습력 때문으로 여겨진다. 관능검사 결과는 질경이 분말 0.6% 사용한 것이 96점으로 가장 좋은 평가를 받았다. The purpose of this study was to examine physical properties of the addition of Plantago powder on bread flour and dough fheology of white pan bread. Four levels(0.3, 0.6, 0.9 and 1.2%) of each Plantago powder with bread flour were tested for their effects in dough mixing using rapid visco analyzer, alveogram, farinogram and sensory test. Addition of Plantago powder(0.3, 0.6 and 0.9% ) showed almost same tendency on the initial pasting temperature but 1.2% increased it. Increment of Plantago powder showed increment of peak viscosity and final viscosity, L(extensibility) and G(swelling index) value in alveogram showed decrement with increasing Plantago powder. In farinogram the use of Plantago powder increased consistency and water absorption but decreased development time and stability. White pan bread using Plantago powder had higher value of Max. G and gardeness in rheometer than without using it. Sensory evaluation of white pan bread with 0.6% Plantago powder had the highest score.

肉豆寇에 對하여

申佶求 성균관대학교 1962 成均藥學 Vol.3 No.-

身體發育 經過의 國題間 比較 硏究 : 韓國·日本·台灣人의 1913年부터 1976年까지 Centering on Koreans, Japanese and Taiwans during the period from 1913 to 1976

申吉洙,林炳奎 圓光大學校 附設 體力科學硏究所 1979 體力科學硏究 Vol.2 No.-

By the comparative measurement and analyse concerning the growth ratio, physique and nutrition index in accordance with the year and age on the bases of the measured results of the height, weight and chest (during the periods of 1913-1922 and 1976). Which was made public by the governmental authorities and other societies for the purpose of the study on the physical development of the Korean, Japanese and Taiwan students, the following results are obtained. 1. The value of physical measurements. 1) The performance of spurt was resulted between 15 years of age and 16, during the periods of 1913-22, and between 14 and 15 in the period of 1976 (in case of the korean and Taiwan students). And also, in case of the Japanese students, the performance of spurt was resulted between 13 years of age and 14. 2) The physical development curve comparatively presents the status of stability despite of the status of unstability in the Korean and Taiwan students during the periods of 1913-22. 3) The growth ratio rapidly progress to the high level between 13 years of age and 15 in any countries separately. 4) The yearly measurement of physique, weight and chest shows that the Japanese students are predominant and the Korean and Taiwan are similar in any case. 5) The average growth value according to the age of the physique measurement of the Korean students for about 60 years shows 13.7cm in the height (Japanese-16.3cm Taiwan-15.1cm), 9.5kg in the weight(Japanese-10.7kg, Taiwan-11.1kg), and 9.0cm in the chest (Japanese-7.6cm, Taiwan-8.0cm) 2. Physique and nutrition index. 1) All the indices are on the low level during the period of 1913-22. The indices of the korean and Taiwan make the high differences comparing with that of the Japanese students, In 1976, however the general indices present the status. 2) Rohrer, Broca, and pignet index between 15 years of age and 17 during the period of 1913-22 shows the opposite status to the index in 1976. 3) The yearly nutrition index shows that the Japanese students are more predominant and the Korean and Taiwan students are similar to each other. 4) The physical status and nutrition index of the Korean, Japanese and Taiwan students are influenced by the historical background.

Hand Ball Game에서의 Running method 의 類型과 要因分析

申吉洙,金鍾洙,金哲,吳學洙,杜晩均 圓光大學校 附設 體力科學硏究所 1983 體力科學硏究 Vol.6 No.-

For the purpose of this study, we investigated and analyzed the running - speed, running-distance, running-method, and interval - time of running - speed in Handball games. In order to investigate and analyze, we had utilized the high - speed camera to pursue all activities of 18 players during the game. The results were as follows; 1) Male and female players had run about 6 ㎞, 4.5㎞, through one Handball game respectively. 2) He, who was R.O.S of Won-Kwang University team, had the maximum speed and distance that were 7.1∼8m/sec., 54.96 m. 3) The maximum speed of the male's and female's fast attack was 6.04 m/sec., 5.08m/sec. respectively. 4) The returning time of male and female after attacking was 5.53m/sec., 4.27m/sec. respectively. 5) The maximal running-speed of male and female during the game was 82.45%, 81.12% of the maximum speed of the 100m dash. 6) The frequency of the male and female curve was 6-10, 1-5 times and the angle was 31°-40° respectively. 7) In male, the interval time of maximum running was 1'14", who R.O.S of Chung-Nam University team. In female, 2'13", who was a member of Inchon City Hall team.