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전진아(Jeon, Jin-Ah) 한국고전연구학회 2005 한국고전연구 Vol.11 No.-
장편소설 <청백운>은 국문 필사본으로만 알려져 있었으나 최근에 한문 필사본이 발굴되어 연구사의 새로운 국면을 맞이하게 되었다. 이 논문은 <청백운>의 두 이본을 비교하여 <청백운>의 이본파생과정에서 두 이본이 어떠한 위치에 놓이는지 논증한 것이다. 두 이본을 비교한 결과, 국문본은 작품의 내·외적 체제에 대한 인식이 미약하다면 한문본은 상대적으로 강한 인식을 보이며 이는 작가의 존재를 부각시킨다고 보았다. 또 작품의 구문의 층위를 비교해 본 결과 어휘의 대체와 어구의 도치가 빈번하게 보였는데, 이러한 차이는 서사전개 상의 질적 차이를 유발하는 것은 아니지만 한문본 선행설을 강하게 뒷받침하는 단서가 되며, 두 이본 간에 보이는 단락의 출입은 비의도적 탈락이 아닌 의도적 생략으로 두 이본이 직접적인 관계에 놓이지 않음을 보여주었다. 이 밖에 비의도적 탈락과 한문학적 필사관습에 대한 무지에서 발생한 필사상의 오류를 고찰한 바 현전하는 한문본이 원본이 아니며, 현전하는 국문본이 번역 원본이 아니라는 것을 알 수 있었다. Until recently, the only version of the novel Cheongbaekwoon(靑白雲), or the Blue and White Clouds had been a transcription in Korean. As another copy in Chinese was found, however, the history of studying the novel has entered upon a new phase. The present paper compares the two versions of Cheongbaekwoon(靑白雲), and examines the process, in which the different versions were produced. The comparison of the two works shows that the Korean version is lacking in the systematic composition of the contents while the Chinese version is well arranged. The awareness of the systematic arrangement of the contents in the latter version stresses the existence of an author. In the sentence structure, substitution of words and inversion of phrases are frequently found, which do not necessarily make qualitative differences in the development of the story. The difference in the sentence structure strongly supports the claim that the Chinese version precedes the Korean one. Some passages present in one version but absent in the other seem to be the result of intentional omission in the process of transcription. A comparative analysis of these passages has led to the conclusion that there must have been some other versions, although nonexistent for now, between the Chinese and Korean versions. In some cases, omission of passages is obviously not intentional, and there are mistakes in transcription, supposedly caused by the ignorance of transcription practice in Chinese. An examination of these factors demonstrates that the Chinese version is not the original text, and the Korean version is not a direct translation of the original, either.
전진아(Jin-Ah Jeon),고재윤(Jae-Yoon Ko),정석태(Seok-Tae Jeong) 동아시아식생활학회 2017 동아시아식생활학회지 Vol.27 No.2
The purpose of this study was to investigate consumer behavior and perception of Korean cheongju (rice-wine). An online survey, conducted from July 24, 2015 to July 31 2015, targeted 500 males and females adults in Seoul, Busan, Daejeon, Gwangju, Daegu, Incheon and Ulsan. Male respondents were more likely to drink more often than female respondents. Male respondents preferred ‘beer’, ‘soju’, and ‘cheongju/yakju’ in that order while female respondents preferred ‘beer’, ‘cheongju/yakju’, and ‘soju’ in that order. The reasons for drinking cheongju were ‘taste’ and ‘flavor’ for both males and females. The most important characteristic of Korean cheongju product included ‘use of domestic ingredients’, followed by ‘tradition of brewing’. Both males and females responded that an important element of taste/flavor were ‘simple/pure taste’ when brewing Korean cheongju. In the survey of image recognition of Korean cheongju, ‘tradition’ and ‘trust’ were the most important. Therefore, it is necessary to develop various marketing strategies by understanding consumer preferences and perception of Korean cheongju.
전진아(Jin-Ah Jeon),김민성(Min-Seong Kim),고재윤(Jae-Yoon Ko),정석태(Seok-Tae Jeong) 동아시아식생활학회 2017 동아시아식생활학회지 Vol.27 No.2
In this study, quality characteristics of yakju fermented with byeo-nuruk prepared using rice, wheat, and water were investigated. Five different mixture ratios were considered for byeo-nuruk preparation. A comparative analysis of commercial yakju and byeo-nuruk yakju was also performed. The results showed no significant differences in pH, total acidity, and total soluble solids of byeo-nuruk yakju immediately following fermentation. The byeo-nuruk yakju alcohol content increased with increasing wheat proportion. Lactic and succinic acid were the major organic acids of byeo-nuruk yakju, and the major volatile components were isoamyl alcohol and linalool. Yakju prepared using material D had the highest volatile component content and high preference evaluation scores for taste and overall acceptability. Compared to commercial yakju, byeo-nuruk yakju had less total acidity, soluble solids, and volatile acids, whereas its pH level and amino acid content were higher. No significant differences were observed between commercial yakju and byeo-nuruk yakju in terms of sensory evaluation.
권예슬 ( Ye Seul Kwon ),전진아 ( Jin Ah Jeon ),정석태 ( Seok Tae Jeong ),최한석 ( Han Seok Choi ),강지은 ( Ji Eun Kang ) 한국산업식품공학회 2021 산업 식품공학 Vol.25 No.4
The objective of this study was to draw the evaluation items in which everyone could easily express the aroma and taste of yakju. In the results of applying the 3-step Delphi technique to a total of 20 trained experts in traditional liquors and analyzing the validity and reliability of opinions through Kendall’s W-Test, components were classified into three general areas such as aroma, odor, and palate. Aroma was categorized into ten upper items such as fruit, plant, grain, flower, dairy product, medicinal herbs, nuts, spice, fermentation, and sweetness. Odor was grouped into a single upper item like off-odor, while the palate area was sorted into two upper items such as taste and mouthfeel. A total of 89 kinds of detailed items expressing each upper item were drawn. This study could be a foundation for moving the subject to the world stage by objectively and efficiently expressing the taste and aroma of Korean yakju to the foreigners, consumers, and industry that produces traditional liquors, using the items for evaluating the taste and aroma of traditional liquors drawn in this study.
김하은(Ha-Eun Kim),강지은(Ji-Eun Kang),최한석(Han-Seok Choi),정석태(Seok-Tae Jeong),김찬우(Chan-Woo Kim),전진아(Jin-Ah Jeon) 동아시아식생활학회 2018 동아시아식생활학회지 Vol.28 No.5
This study was conducted to investigate the perception of age-related cognitive behavior by consumers using an online survey of 300 males and females who had consumed alcohol within 6 months. All respondents drank beer (95.0%) and Soju (90.0%) 2∼3 times a week (46.7%). Yakju were consumed 2∼3 times a month, so they had a good match with the food or had a good flavor, and drank it at home or in a folk restaurant. The reasons for preference for Yakju were that it had luxurious (30.8∼31.3%), satisfactory (12.5∼17.3%), classy feel (6.3∼9.6%) in the 20s and 30s age, 40∼50s age group are preference for fruit flavor (34.4∼40.0%), savory taste (34.4∼37.1%), traditional feeling (50.0∼57.1%), good for health (43.8∼58.6%) respectively. The reason respondents did not like Yakju is that 20s and 30s age because of its herbal medicine flavor (22.2∼44.4%), the 40-50s age because of its herbal medicine flavor (42.9∼62.5%) and the residue of the mouth (0.0∼42.9%). The reason respondents preferred Sake were its savory taste (21.8∼30.0%), fruit flavor (12.0∼14.6%) of the 20∼30s age, the 40∼50s age it is perceived as being luxurious (4.6∼42.9%) and its soft feeling (25.0∼49.0%). The reasons for not favoring Sake were its appearance (18.2∼18.5%) in the 20∼30s age, artificial flavor (13.5∼29.6%) and residual feeling (18.5 ∼27.0%) among 40∼50 years-old. Corresponding analysis results were divided into 20∼40 years-old and 50 years-old induction factors based on one main ingredient (explanatory power 43.9%). Individuals in the 20 and 40 year-old groups, preferred Yakju because of its fruit flavor, healthy feeling, traditional feeling, and sweetness. Those aged 20∼40 preferred Sake because of its attractive and luxurious appearance, while those who did not prefer Sake also reported that this was because of its appearance. Those in their 50s preferred Yakju and Sake because of the familiar feeling and the feeling that it was suitable for middle-aged people, while those who did not prefer it reported that this was because of their artificial flavor, unhealthy feeling and residual feeling. When developing Yakju, companies should understand and the sensory and emotional characteristics of each age group. During development of alcoholic beverages, it should be emphasized that the taste and flavor desired by consumers are different.