본 연구는 국제자유도시 제주의 친환경 소재 휴양복을 고찰해 봄으로써 앞으로 제주 의료관광 산업에서의 부가가치 및 수익 창출에 기여하고자 수행되었다. 의료관광 상품에 고품격 맞춤형 휴양복을 포함시킴으로써 관광객들이 제주에서 휴양복 착용의 쾌적한 체험을 하고 기념품으로 가져감으로써, 제주에 대한 좋은 인상과 추억을 갖게 된다면, 또다시 제주를 관광 목적지로 선택할 것이다. 잘 개발된 갈옷 휴양복은 다른 갈옷 상품과도 잘 매치될 수 있으므로 제주 문화상품 갈옷의 추가 구매 효과도 전망할 수 있다. 아울러 개발 휴양복의 사이즈 체계와 패턴 그레이딩을 구축을 통해 상품생산의 효율성이 상대적으로 매우 취약한 지역 업체의 애로사항을 해결하고자 하였다. 본 연구의 결과는 다음과 같다. 첫째, 제주지역 갈옷업체를 조사하여 애로사항 및 개선점을 고찰하였다. 둘째, 제주 의료관광을 위한 갈천 소재 휴양복을 정의하고 문헌 몇 시장조사, 디자인 논의 등의 결과를 반영하여 타당성 있는 대표 디자인을 선정하였다. 셋째, 생산표준화를 위한 상품제작 사이즈체계를 정립하고 패턴그레이딩을 구축하여 제안하였다.

Seoktanbyung, a traditional rice cake, was named in old literature, since from old times its taste was so good that one was not able to eat it without much regret. To suggest its standard preparing method, we prepared it by 0%, 10%, 15%, and 20% of the moderate standard of ground pine nuts which had much influence on its own special soft texture. The result of the analysis was as follows: The water content of Seoktanbyung was 31.62~34.62%. The degree of colour was L value: 48.17~56.88, a value: 6.07~8.24, and b value: 12.67~15.25, and the higher the degree of the addition of ground pine nuts was, L value and a value were more or less decreased, but b value was increased. The measured result of texture was: as for hardness and gumminess, there was a significance (p〈0.05) between Seoktanbyung with and without ground pine nuts, and as for cohesiveness, there was a significance (p〈0.05) between Seoktanbyung added 20% of ground pine nuts and another material, but each material showed a similar value of measure. The result of sensory evaluation was: as for sweetness and flavor, there was no significance among material, so ground pine nuts had no influence on the sweetness and flavor of Seoktanbyung, and as for crumbness and chewiness, there was a significance between Seoktanbyung with and without ground pine nuts. The general degree of the taste was: Seoktanbyung added 20% of ground pine nuts was the highest among others.