F&B 브랜드의 패키지 디자인에 나타난 무설탕 컨셉의 시각적 상징 표현 연구 - 중국 무설탕 제품 중 과자, 젤리, 음료, 사탕을 중심으로 -

위 광,박 상 희 한국디자인트렌드학회 2023 한국디자인포럼 Vol.28 No.1

Background China has become the number one country in the number of diabetic patients.Influenced by health awareness, the wave of 'sugar reduction' prompted major companies to work to innovate, and the Food and Beverage (F&B) industry created a mortgage/sugar-free consumption boom. Currently, the development of the sugar-free F&B market is gradually increasing. Therefore, this study aims to examine the visualization characteristics of the sugar-free concept by analyzing the case of expressing sugar-free as a visual element in the package design of sugar-free F&B products. Methods First, it is to investigate the market status of sugar-free F&B and analyze the product characteristics of sugar-free F&B. Second, we establish a framework for visual expression analysis through theoretical background research on package design. Third, we analyze 20 product cases based on the analysis frame to analyze the role of visual elements in sugar-free F&B package design and the symbolic representations contained in the package design, and draw conclusions. Result Overall, visual symbols are used in all four types of sugar-free F&B packages, but product characteristics and product requirements vary depending on the type of sugar-free F&B, and the symbol method and object of symbols are also different. Conclusion First, raw material symbols allow consumers to accept sugar-free information.Symbols that show the raw materials of sugar-free food make you feel additive-free and healthy.Second, it visually symbolizes low calories so that consumers can accept sugar-free information. Third, consumers can accept information about sugar-free by creating a symbol of sugar-free. Fourth, it is necessary to clarify the order of sugar-free product information. 연구배경 오늘날 중국이 당뇨병 환자 수 1위 국가를 차지하면서 건강에 대한 인식이 높아졌다. 이에 많은 중국 기업들은 설탕을 줄이는데 중점을 두고 있는 가운데, F&B(Food and Beverage) 산업은 저당·무설탕 소비의 붐을 불러일으키면서 현재 무설탕 F&B 시장이 빠르게 발전하고 있다. 따라서 본 연구는 무설탕 F&B 제품의 패키지 디자인 중에서 무설탕을 시각적 요소로 표현한 사례를 분석하여 무설탕 컨셉의 시각화 특징을 살펴보고자 한다. 연구방법 첫째, 무설탕 F&B의 시장 현황을 파악하고 무설탕 F&B의 제품 특성을 분석한다. 둘째, 패키지 디자인에 대한 이론적 배경을 조사함으로써 시각적 표현 분석을 위한 이론적 틀을 마련한다. 셋째, 분석틀을 바탕으로 20개의 제품 사례를 분석하고 무설탕 F&B 패키지 디자인의 시각적 요소의 역할과 패키지 디자인에 나타난 상징적 표현을 분석한 후, 결론을 도출한다. 연구결과 전체적으로 4가지 유형의 무설탕 F&B의 패키지는 모두 시각적 상징을 사용하고 있지만, 무설탕 F&B의 종류에 따라 제품 특성과 제품 요구 사항이 다르며 상징 방법, 상징 대상도 다르다. 결론 첫째, 원자재 상징물을 통해 소비자가 무설탕 정보를 수용할 수 있도록 한다. 무설탕 음식의 원재료를 구현한 상징물은 무설탕과 건강함을 전달한다. 둘째, 저칼로리를 시각적으로 상징화하여 소비자가 무설탕 정보를 수용할 수 있도록 한다. 셋째, 무설탕을 시각적, 언어적으로 상징화하여 소비자가 무설탕의 정보를 수용할 수 있도록 한다. 넷째, 무설탕 제품 정보의 순서를 명확히 한다.

무설탕 쿠키 섭취 후 정상혈당 성인의 당대사와 건강 유용성에 미치는 영향 연구

한희진,김민철,신호연,장현숙,이경훤,박유경 한국식품영양과학회 2024 한국식품영양과학회지 Vol.53 No.2

본 연구 결과는 당류를 일부만 대체감미료로 대체한 기존의 제품과는 달리 설탕을 솔비톨과 말티톨로 대체한 무설탕 쿠키와 설탕을 함유한 일반 쿠키 섭취 시 혈당과 인슐린, 글루카곤에 미치는 영향과 잠재적인 건강 유용성을 확인하기 위해 수행되었다는 점에서 차별화되었다. 대체감미료 함유 쿠키에 관한 연구는 많이 이루어졌으나 설탕 함량이 없는 제과나 제빵 제품에 관한 연구는 이루어지지 않아 본 연구에서 시도하였다. 성인 16명을 대상으로 공복 후에 무설탕 쿠키와 설탕이 함유된 일반 쿠키를 섭취한 후 당대사에 관련된 혈액 지표들을 살펴보았는데, 무설탕 쿠키 섭취 시 설탕 함유 쿠키보다 혈당이 완만하게 증가하였다가 감소하고 인슐린이 더 적게 분비되며 글루카곤은 증가하는 것으로 보아 혈당 조절에 도움이 될 것으로 사료된다. 다만 본 제품을 섭취했을 때, 당이 대체된 만큼의 칼로리 차이가 있을 뿐 무설탕 제품이 칼로리가 0이 아니라는 점은 소비자가 잘 인지하여야 할 것이다. 본 연구를 통해 소비자들은 시중에 판매하는 무설탕 제품, 특히 WHO에서 비설탕 대체감미료로 규정되지 않았더라도 말티톨이나 솔비톨을 함유한 제품을 적정량 섭취했을 때, 혈당 증가나 식욕 증가 등에 대해 크게 우려하지 않아도 될 것으로 여겨진다. As sugar consumption increases, concerns regarding the associated diseases and health issues are growing. Consequently, ‘Zero’ products, which are sugar-free but use artificial or natural sweeteners, have become popular. With the growing interest in sugar-free products, safety concerns and curiosity about the health benefits have risen. In light of current trends, this study was carried out to ensure consumer awareness and enable safe consumption. A cross-over study was conducted with two types of cookies: sugar-free cookies and sugar cookies. Both types of cookies weighed 84 g per test meal and contained 22.4 g of sugar alcohol and 25.5 g of sugar, respectively. The subjects were 15 non-diabetic adults. Blood samples were collected to measure the blood glucose, insulin, and glucagon levels, and an oral glucose tolerance test was performed. After 15 min, the sugar-free cookies (93.5±9.9 mg/dL) showed lower blood glucose levels than sugar cookies (106.7±15.9 mg/dL, P=0.020). The area under the curve (AUC) for insulin was significantly lower with the sugar-free cookies (31.30±15.82 mg/dL×min) compared to the sugar cookies (52.34±25.60 mg/dL×min; P=0.013). In contrast, the glucagon AUC was significantly higher with the sugar-free cookies (19,711.49±5,281.81 pg/mL×min; P=0.005) compared to the sugar cookies (14,048.25±4,909.47 pg/mL×min; P=0.005), indicating an opposite trend to insulin. After 90 minutes, the sugar-free cookies demonstrated a lower insulin-to-glucagon ratio (P=0.002), suggesting that sugar-free cookies have a superior capacity to control blood glucose levels. This study indicates that replacing sugar-containing cookies with sugar-free cookies can induce lower blood glucose and insulin levels and higher glucagon levels.

한국인의 당류 섭취현황과 만성질환에 미치는 영향

하경호(Kyungho Ha),정효지(Hyojee Joung),송윤주(YoonJu Song) 한국식품과학회 2016 식품과학과 산업 Vol.49 No.3

As recently many studies on the relationship between excessive sugar intake and chronic disease have been reported across the world, more attention to sugar intake has been paid. Sugars, called simple sugars, is a kind of carbohydrate and sum of monosaccharides and disaccharides. Sugars that are particularly related to health are added sugars or free sugars, which are added to food by processing or cooking. It is generally not to give satiety and increases energy density without other nutrients. Especially, the major food source of added sugar is sugar-sweetened beverages(SSBs), from which sugars are closely linked with health outcome. The total sugar intake in Korea is 61.4 g per day and it is almost half of those in the western countries such as the U.S. or Australia and it is within the recommendation level by the Dietary Reference Intakes for Koreans. However, when it is classified by age groups or food sources, sugar intake in adolescents and young adults are high and the sugar from processed foods is also high that would lead to high intake levels of added sugar. Particularly, the frequency of SSBs, the major food source of added sugar, is the highest among 20’s. While the studies of excessive sugar intake with chronic diseases including obesity, type 2 diabetes, metabolic disease, cardiovascular disease reported in the Western populations, those in the Korean populations have just started. Given our dietary practice is very different from those in the western population, more prospective studies would be necessary to evaluate sugar intake by type or food source exactly and examine its relationship with chronic diseases in the Korean population.

연구논문 : 소규모 농가 생산 전통고추장과 시판 고추장의 맛성분에 관한 연구 -유리당과 유리아미노산을 중심으로-

손성해 ( Seong Hye Son ),홍여주 ( Yeo Joo Hong ),한귀정 ( Gwi Jung Han ),유선미 ( Sun Mi Yu ),유승석 ( Seung Seok Yoo ) 한국식품조리과학회(구 한국조리과학회) 2013 한국식품조리과학회지 Vol.29 No.5

This study investigated the free sugar and free amino acids considered as the taste component in Korean Gochujang. Our goal was to search and develop the Korean traditional Gochujang taste, and to monitor the current status and characteristics of the Gochujang. For the analysis of Gochujang, it is purchased from small farms as well as major food company producing Gochujang. In the case of commercial Gochujang(COM), glucose and maltose were major free sugar, and the ratio of distribution and total amount showed very similar pattern. However, the results of the traditional Gochujang(TG) showed significant differences for each sample even they had glucose and maltose as predominant sugar. The content of glucose, maltose, fructose was reduced in order. The other hand, sucrose, rhamnose were not detected or were detected trace amounts in some samples. Even the characteristics were found at each region, it was no noticeable difference, but each sample was greater variation. Total of 17 amino acids were found from COM and the major amino acids were Pro, Glu, Asp, but His,Met were generally detected in small amounts. In the TG, they mainly contained Glu, Asp, Pro as the dominant component in addition to the Arg, Ala, Cys, respectively. TG had higher amino acid content and fairly various distribution compared to COM. It could suggest the possibility of the development for different traditional tastes because each TG had diverse characteristic taste than COM.

생육시기 별 새싹율무의 유리당, 기능성 성분 및 항산화활성 변화

이희정,이정훈,정진태,이윤지,오명원,장재기,정헌상,박춘근 한국약용작물학회 2019 한국약용작물학회지 Vol.27 No.5

Background: Adlay (Coix lacryma-jobi L. var. ma-yuen Stapf.) is an important medicinal and cereal crop that contains high levels of protein, fatty acids and crude fiber, as well as calcium, phosphorus, zinc, minerals, and essential amino acids. Despite its economic significance, little is known about biological activity in adlay sprouts. This study investigated the total free sugar, polyphenol and flavonoid content, and antioxidative activity in adlay sprouts at different growth stages. Methods and Results: The total free sugar and coixol content of germinated adlay sprouts were analyzed by high performance liquid chromatography. The total phenolic content was measured by the Folin and Denis, and flavonoid content by the Davis method. Antioxidative activity was tested by the 2,2-diphenyl-1-picryl hydrazyl method. All measured component, including total phenolic and coixol content (2.71 ± 0.02 ㎎/g and 59.70 ± 0.01 ㎎/g), and antioxidant capacity (IC50; 453.93 ㎍/㎖) were highest in 3 day old adlay sprouts. In contrast, total free sugar and flavonoid content (3.02% and 0.60 ± 0.02 ㎎/g) were highest in sprouts at 5 days after sowing. In addition, there was a strong positive correlation between antioxidative activity and total polyphenol content (r = 0.902, p < 0.001). Conclusions: Adlay sprouts between 3 days and 5 days following germination contain high levels of functional components and free sugar. This study therefore suggests that adlay sprouts can be developed as a valuable health-promoting food and a good source of natural antioxidants.

RTD 무설탕 차 음료의 제품 속성신념이 구매의도에 미치는 영향

위양홍,박용진,곽학정 한국콘텐츠학회 2024 한국콘텐츠학회논문지 Vol.24 No.2

사회 환경의 변화와 건강에 대한 인식이 높아짐에 따라 차 음료에 대한 요구는 점차 건강, 무설탕 등의 방향으로 변화하고 있다. 뉴 컨셉, 뉴 패키지를 가진 무설탕 차 음료는 RTD 차 음료의 발전을 이끄는 새로운 유형으로 부상했다. 선행연구에 따르면, 소비자가 제품을 구매할 때 속성신념으로 제품을 판단하는 경향이 있다. 이에 따라 본 연구의 목적은 RTD 무설탕 차 음료의 제품 속성신념이 구매 잠재력이 가장 큰 군체 18~25세 소비자의 구매의도에 미치는 영향을 분석하는 것이었다. 먼저, 문헌 연구와 사례분석을 통해 무설탕 차 음료의 제품속성을 정의했다. 그리고 이를 기반으로 설문조사를 실시했다. 마지막으로, SPSS를 이용해 회귀모형을 구축하여 제품 속성신념과 구매의도 간의 관계를 분석했다. 연구 결과, 감각 속성신념(SAB), 기능 속성신념(FAB), 패키지와 브랜드 속성신념(PBAB)은 모두 구매의도에 정(+)적인 영향을 미치는 것으로 나타났다. 감각 속성신념은 맛, 식감, 차의 색상으로 나타났다. 기능 속성신념은 느끼함 해소 기능, 갈증 해소 기능, 영양 특징과 성분으로 나타났다. 패키지와 브랜드 속성신념은 이미지, 디자인 창의성, 패키지 형태, 패키지 색상, 브랜드 명, 브랜드 인지도로 나타났다. 본 연구에서 제시된 무설탕 차 음료 제품의 속성신년에 대한 중요도와 고려해야 할 속성이 향후 중국 시장의 젊은 층을 대상으로 한 무설탕 차 음료 제품의 디자인과 개발을 위한 기초자료로서의 가치가 있기를 기대한다. With the changes in the social environment and the increasing health concepts of consumers, Sugar-free tea drinks with new concepts and packaging will become a new growth point for bottled tea drinks. Consumers tend to complete their judgement of a product based on a series of attribute beliefs when purchasing a product. Therefore, this study aiming to consider the influence of attribute beliefs of Sugar-free tea drinks on the purchase intention of the 18-25 year olds. Firstly, the product attributes of Sugar-free tea drinks were defined through case studies and prior research, secondly, the relationship between product attribute beliefs of Sugar-free tea drinks and purchase intention was confirmed through questionnaires and data analysis. The results of the study showed that sensory attribute beliefs (SAB), functional attribute beliefs (FAB), and packaging and brand attribute beliefs (PBAB) all had a significant positive effect on purchase intention. The results of this study can provide basic materials for the design and development of sugar-free tea beverage products based on young consumers in the Chinese market.

토마토 농축액을 이용한 무가당 알코올 발효를 위한 효모의 선발

김동환,문재남,이슬,이수원,문혜경,김귀영 한국식품저장유통학회 2016 한국식품저장유통학회지 Vol.23 No.4

The purpose of this study was to screen desirable yeast strains for alcoholic fermentation of tomato paste without sugar addition. The moisture, crude protein, crude fat, ash, and soluble nitrogen contents of the tomato paste (25 °Brix) were found to be 67.33%, 1.90%, 0.03%, 0.02%, and 30.72%, respectively. Free sugars found in the paste were fructose and glucose. Most abundant free amino acids of the paste were glutamic, aspartic, and γ-aminobutyric acids. Total seven yeast strains (Saccharomyces cerevisiae KDH (TWA), S. cerevisiae Lalvin ICVD-47 (TWB), S. cerevisiae Lalvin RC-212 (TWC), S. cerevisiae Lalvin K1-V1116 (TWD), S. bayanus Lalvin EC-1118 (TWE), S. cerevisiae Enoferm (TWF), and S. cerevisiae DJ97(KCTC8842P) (TWG)) were tasted for alcohol fermentation of the tomato paste. The highest alcohol content (8.2%) and the lowest residual sugar content (13.25 °Brix) were observed in the tomato paste fermented using the S. cerevisiae Lalvin ICVD-47 strain (TWB) after 3 day and 4 day of fermentation, respectively. Sugar and reducing sugar contents, and pH of the tomato paste were not remarkably affected by the difference in yeast strains used, showing 13.25~13.45 °Brix, 28.37~28.48 mg/mL, and 4.43~4.54, respectively, after 4 day of fermentation. Color and total acid content were significantly affected by the types of yeast strains and fermentation time, but the numerical changes were negligible. These results indicate that TWB would be the suitable strain for alcoholic fermentatiom of tomato paste based on its highest alcohol production and the lowest residual sugar content produced during fermentation.

시설 및 노지 재배한 오디의 품질 특성

이지영(Ji Young Lee),황인국(In Guk Hwang),김하윤(Ha Yun Kim),유선미(Seon Mi Yoo),박종태(Jong Tae Park) 한국식품영양과학회 2014 한국식품영양과학회지 Vol.43 No.12

본 연구에서는 시설 및 노지 재배한 오디의 총균수, pH, 총산도, 당도, 유리당, 총 폴리페놀 및 안토시아닌 함량을 비교분석하였다. 총균수는 시설 재배한 오디가 노지 재배한 오디에 비해 유의적으로(P<0.05) 적게 검출되었다. 시설 재배한 오디의 평균 pH 및 총산도는 각각 4.44 및 0.50%였고, 노지재배 시 각각 5.13 및 0.30%로 시설 재배한 오디가 pH는 유의적으로(P<0.001) 낮고 총산도는 높은 것으로 나타났다. 당도의 경우 노지 재배 시 시설 재배에 비해 다소 높은 경향을 보였지만 유의적인 차이는 없는 것으로 나타났다. 오디의 주요 유리당으로는 fructose와 glucose가 검출되었고, 시설 재배한 오디의 평균 fructose 및 glucose 함량은 각각 5.38 및 5.12%였고, 노지 재배 시 각각 5.42 및 5.09%로 재배방법에 따른 유의적인 차이는 없었다. 시설과 노지재배한 오디의 평균 총 폴리페놀 함량은 각각 393.36 및 514.47 ㎎%, 안토시아닌 함량은 각각 205.00 및 265.56 ㎎%로 노지 재배 시 시설 재배에 비해 유의적으로(P<0.001) 높았다. This study investigated the quality characteristics of mulberry cultivated under greenhouse and open field conditions. Quality characteristics such as the number of aerobic bacteria, pH, acidity, soluble solid content, and contents of free sugar, polyphenol, and anthocyanin were investigated. The number of aerobic bacteria in mulberry cultivated in open fields was higher than that of mulberry cultivated in the greenhouse. The average pH was significantly higher in greenhouse mulberry whereas acidity was higher in mulberry grown in open fields. The average soluble solid content of mulberry cultivated in open fields was slightly higher than that of mulberry cultivated in the greenhouse, although the difference was not significant. Fructose and glucose were detected in mulberry as free sugar. The free sugar content of mulberry was not affected by cultivation conditions. The average polyphenol contents of mulberry cultivated in the greenhouse and open fields were 393.36 and 514.47 ㎎%, respectively. The average anthocyanin contents of mulberry cultivated in the greenhouse and open fields were 205.00 and 265.56 ㎎%, respectively. The average polyphenol and anthocyanin contents of mulberry cultivated in open fields were significantly higher than those of mulberry cultivated in the greenhouse.

라벨디자인 구성요소와 소비자 감성 관계 분석 연구 -감성공학 수법에 의한 즉석 무설탕 차 음료를 중심으로-

위양홍,박용진 한국기초조형학회 2024 기초조형학연구 Vol.25 No.1

With the rapid growth of Sugar-Free tea beverage market in China today, the competition among brands is becoming fierce, and the package design has also changed rapidly. Among them, the emergence of imitation has a negative impact on the cognition and development of the brand. Therefore, it is necessary to get rid of the existing design expression and design a differentiated package that meets the sensibility of consumers. The purpose of this study is to identify the emotional structure of Sugar-Free tea beverage label design, explore the relationship between label design components and emotional vocabulary, provide basic data for designers to design labels that match consumers’ emotions. The research method is a combination of qualitative and quantitative research. First, the representative emotional vocabulary was extracted through questionnaire survey and factor analysis. Second, samples were selected through Card Sorting and Cluster Analysis. Fourth, the label design components were quantified by using Theory of Quantification I. Fifth, sensory evaluation experiments were conducted using SD analysis. Sixth, the relationship model between affective vocabulary and label design components was constructed by multiple linear regression analysis, and the reliability of the model was verified. Seventh, the mapping relationship between sensory vocabulary and design components was constructed. As a result, the emotional of Sugar-Free tea beverage label is classified into six types: ‘special’, ‘high-grade’, ‘soft’, ‘simple’, ‘interesting’ and ‘refreshing’. For the components, it was found that different design features, such as picture, typeface, colour-quantity, colour-main color, blank, and character occupancy, have different effects on emotion, and illustrate the correlation between the components of label design and consumer emotion. It would be possible to utilize this study as basic data that accurately reflects the sensibilities of consumers in the design work.

Facile tool for green synthesis of graphene sheets and their smart free-standing UV protective film

Attia, Nour F.,Park, Jaewoo,Oh, Hyunchul Elsevier 2018 APPLIED SURFACE SCIENCE - Vol.458 No.-

<P><B>Abstract</B></P> <P>Green, cost-effective and scalable method was developed for synthesis of graphene sheets from sugar beet leaves. Considerable graphene sheets were synthesized through drying, and carbonization of sugar beet leaves then, exfoliation from the obtained graphite flakes using ultrasonication in presence of polyvinyl alcohol (PVA). High quality less defected and large dimensions graphene sheets of 50% yield were obtained. The mass ratios of PVA and their effect on exfoliation were studied. Free-standing transparent graphene sheets thin film was developed of an average thickness of 136 µm. The transparent free-standing graphene sheets thin film transparent to visible rays and blocked harmful UV rays by ∼70% which is among the highest reported value for UV protective thin film. To the best of our knowledge this the first time of free-standing transparent graphene sheets film prepared from renewable source and used as UV filter. This work will open new avenues for using renewable and cost-effective UV protective materials and filters.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Green and facile method was developed for graphene sheets synthesis. </LI> <LI> High quality graphene sheets from green renewable source were developed. </LI> <LI> Smart free-standing transparent graphene sheets thin film has been developed. </LI> <LI> Free-standing transparent graphene sheets thin film filter UV rays by 70%. </LI> </UL> </P> <P><B>Graphical abstract</B></P> <P>[DISPLAY OMISSION]</P>