• 제목/요약/키워드: functional ingredients

검색결과 121건 처리시간 0.175초

기능성 재료를 이용한 베이커리 제품의 선호도와 이용실태에 관한 연구 - 수원 지역 여성을 중심으로 - (A Study on the Preference and the Actual Using Patterns of the Bakery Products using Functional Ingredients)

  • 황윤경;우인애;이윤신
    • 한국조리학회지
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    • v.12 no.4
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    • pp.116-130
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    • 2006
  • This research was accomplished to analyze the preference and the actual using patterns of the bakery products using functional ingredients by subjects' age. This survey was examined by the self-administered questionnaire method for 374 female subjects in Suwon. All respondents preferred breads than confectionaries with functional ingredients. As for the products of cooking ingredients, cookies, roll-cake, cake, chocolate, the preference of teenagers was higher than those of the other groups. Subjects preferred potatoes, fruits, rice and green tea as functional ingredients. Over thirties showed the high preference over beans, vegetables, mushrooms, ginseng and oriental herbs while fruits were highly preferred in teenagers and twenties. The ratio of using the bakery products with functional ingredients once or twice a week was higher in over thirties than those of the other groups. Subjects answered that they generally spent $3,000won\sim5,000won$ on those products. Functionality of products was considered as the more important factor in thirties than in the other groups. The lack of information about these products and functional ingredients was reported by teenagers and twenties. These results would be basic data for marketing or improvement of baking products with functional ingredients.

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돈분의 퇴비화에 있어 악취 제거 기능성 물질의 첨가 효과 (Effects of Functional Ingredients Supplementation as a Bulking Agent in Composting of Swine Manure)

  • 이상환;김인호;홍종욱;권오석;김정우
    • 한국유기농업학회지
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    • v.9 no.4
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    • pp.113-121
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    • 2001
  • This study was conducted to evaluate the effects of functional ingredients with supplementation as a bulking agent in composting of swine manure. Treatments were T1 & T5 ; Swine mature+Vermiculite, T2 & T6 ; Swine manure+Perlite, T3 & T7 ; Swine manure+Vermiculite+Perlite, T4 & T8 ; Swine manure+Bark. T1, T2, T3 and T4 were supplemented with functional ingredients on d 0 of composting, T5, T6, T7 and T8 were supplemented with functional ingredients on d 3 of composting. Functional ingredients were Fermkito and Yucca. During the composting period, changes of temperature were showed traditionally composting trend. Volatile fatty acids were decreased regardless of treatments in functional ingredients supplementation. Organic matter, T-N and C/N ratio were showed higher bark treatments than other treatments. pH and EC were net differences among the treatments. P$_2$O$_{5}$ and $K_2$O were showed level of 1-3%. In heavy metal, Cr were showed higher in vermiculite treatment than other treatments. In conclusion, vermiculite and perlite treatments were greater composting effects than bark.

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건강지향의 저지방/저염 식육가공품을 위한 Microbial Transglutaminase와 기능성 소재 이용 기술 (Application of Microbial Transglutaminase and Functional Ingredients for the Healthier Low-Fat/Salt Meat Products: A Review)

  • 이홍철;진구복
    • 한국축산식품학회지
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    • v.30 no.6
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    • pp.886-895
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    • 2010
  • The level of fat and salt can affect the product quality and storage stability of processed meats. Additionally, consumers' demands require dietary guidelines for developing low-fat/salt functional foods. Microbial transglutaminase (MTGase), which enhances textural properties by catalyzing protein-protein cross-linkages, was introduced to develop healthier lowfat/salt meat products. The potential possibilities of low-fat/salt processed meats were reviewed under optimal conditions for functional ingredients from several previous studies. The addition of non-meat protein (e.g. sodium caseinate and soy protein isolates), hydrocolloids (e. g. konjac flour, carrageenan, and alginates), and MTGase alone or in combination with other functional ingredients improved textural and sensory properties similar to those of regularly processed meats. When MTGase was combined with hydrocolloids (konjac flour or sodium alginate) or other functional ingredients, gelling properties of meat protein were improved even at a low salt level. Based on these reviews, functional ingredients combined with new processing technologies could be incorporated into processed meats to improve the functionality of various low-fat/salt meat products.

갱년기 여성 및 심혈관 건강을 위한 새로운 기능소재의 개발 (The development of new functional ingredients for menopausal women and cardiovascular health)

  • 최은혜;박금주;강정일;이상윤
    • 식품과학과 산업
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    • v.53 no.4
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    • pp.374-381
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    • 2020
  • As Korea became the aged society, people pay more attention to their health and disease prevention. For a better and healthy aging, it is even more important for active seniors to manage their health. The development of functional ingredients targeted for active seniors, which may improve cardiovascular and menopausal women's health, and their certification as individually recognized functional materials could serve as a new growth engine for the functional foods industry as well as contribute to the improvement of public health.

두 가지 이상 기능성원료를 복합하여 함유하고 있는 건강기능식품의 안전 관리 방안 (Management Strategy For Health Functional Food Containing Several Functional Ingredients)

  • 김지연;권오란
    • 한국식품위생안전성학회지
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    • v.27 no.4
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    • pp.395-400
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    • 2012
  • 본 연구에서는 한 가지 제품에 여러 기능성 원료를 복합하여 사용하고 있는 복합 건강기능식품의 실태를 파악 및 분석하고 이들 원료들 간의 상호작용에 관한 문헌조사를 토대로 복합건강기능식품의 관리 방안을 도출하고자 하였다. 이를 위해 식약청에 품목제조신고되어 있는 database를 분석하였다. 분석대상이 되는 제품은 총 7319개의 제품 중 "복합 건강기능식품"으로 파악된 제품의 개수는 183개 제품이었으며 이들 제품 중 기능성 원료를 2개 함유하고 있는 제품은 총 177제품, 3가지 이상의 기능성 원료를 함유하고 있는 제품은 모두 6개 제품이 있다. 183개 복합건강기능식품에 기능성 원료로 사용되고 있는 원료들을 순위별로 나열하면 가장 많이 사용되는 기능성 원료가 가르시니아캄보지아로서 41개 제품에서 기능성 원료로 사용되었으며 "옥타코사놀"과 "쏘팔메토열매추출물"이 가장 많은 빈도로 제조되고 있었다. 복합건강기능식품에 사용되고 있는 원료들의 pair를 사용하여 안전성 정보를 검색한 결과 현재 복합 사용되고 있는 건강기능식품에서의 안전성 우려사항은 아직까지 보고된 바 없는 것으로 판단된다. 하지만 복합 건강기능식품의 섭취에 대한 안전선 우려는 여전히 남아있는 상태이므로 이를관리하기 위해서는 부작용에 대한 조기 시그날을 감지하기 위한 부작용 모니터링 제도를 강화할 필요가 있을 것이다. 최근에 개정된 건강기능식품법 시행규칙의 원활한 시행을 통해 복합 건강기능식품의 안전관리를 강화할 수 있을 것으로 기대된다.

메밀의 Rutin 및 기능성 물질의 종류와 변이 (Rutin and Functional Ingredients of Buckwheat and Their Variations)

  • 최병한;김선림;김성국
    • 한국작물학회지
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    • v.41 no.spc1
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    • pp.69-93
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    • 1996
  • In Korea, buckwheat has historically held a very important position because it has been used as a food and traditional medicine. The objectives of this report were to mainly review the up to present papers includings 75 references about buckwheat's rutin, functional ingredients and their variations. Buckwheat provides an abundance of such nutrition as protein, amino acids, vitamin($B_1,\;B_2$, E, P), minerals(Fe, Zn, Mn, Mg, P, Cu, Ca, Se) and dietary fiber. Buckwheat's essential amino acid, lysine, is notably higher amount than cereals. Rutin(vitamin P), one of a group of flavonoids, is abundant in buckwheat and noted for its beneficial function of reducing every kinds of radiation and vascular diseases, diabetes mellitis and retinal hemorrhage, etc. Rutin also acts as a pigment stabilizer and acetone extracts of buckwheat have a potent tyrosinase inhibitory activity.

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옥수수 기능성 물질의 종류와 변이 (Functional Ingredients of Maize and Their Variation)

  • 김선림;최병한;박승의;문현귀
    • 한국작물학회지
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    • v.41 no.spc1
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    • pp.46-68
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    • 1996
  • The objective of this report is to review the up to present papers including 79 references about functional ingredients in maize and their variations. Maize is a good source of such antioxidants as ${\alpha}-,\;{\gamma}-tocopherols,\;{\alpha}-,\;{\beta}-carotene,\;{\beta}-cryptoxanthin$, zeaxanthin, quercetin and chlorogenic acid. Unsaponifiable standard extracts of Zea mays L. (ZML) have a beneficial effect on various dental diseases. Flavonoids, flavonoid biosynthetic pathway and their controling genes were also reviewed in this report. Flavonoids are required for successful fertilization in maize pollen, and maysin has a potent antibiotic activities to earworm and fall armyworm in maize silks. Maize silks have been used in traditional medicine for diuretic, vascular diseases and diabetes, etc. and boiling water extracts of maize silk have hemodynamic effects, but their ingredients still remain obscure.

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강황 추출물의 기능성 성분과 강황 추출물을 함유하는 PVA 나노섬유의 제조 (Functional Ingredients of Curcumae longae Rhizoma Extracts and Preparation of PVA Nanofiber Containing Extracts)

  • 강샘;이정순
    • 한국섬유공학회지
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    • v.56 no.4
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    • pp.198-207
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    • 2019
  • The purpose of this study was to analyze the functional ingredients of Curcumae longae Rhizoma extracts and to confirm the possibility of producing polyvinyl alcohol (PVA) nanofibers using these extracts. Distilled water and ethanol were used as extraction solvents. Terpene and its analogues as well as various volatile and essential oil components were detected in the distilled water and ethanol extracts. The total polyphenol content and flavonoid content showed that the Curcumae longae Rhizoma ethanol extract was higher than distilled water extract at $242.33{\mu}g/ml$ and $166.65{\mu}g/ml$, respectively. PVA nanofibers containing Curcumae longae Rhizoma ethanol extract were electrospun in a relatively uniform manner without the occurrence of beads as a whole. As the content of Curcumae longae Rhizoma ethanol extract increased, the diameter of the fiber increased as well; the range of approximately 330 to 610 nm was added with a 0.25-1.5% addition. The hydrogen bonding between the Curcumae longae Rhizoma extracts and PVA, as well as the resulting degrees of crystallinity, melting point, and increase in heat capacity were identified through a Fourier-transform infrared spectroscopy, X-ray diffraction, and differential scanning calorimetry analysis. Therefore, it was verified that the developed Curcumae longae Rhizoma/PVA nanofiber was created in a state wherein the bond between the molecules were smoothly achieved.

자소 추출물의 기능성 성분과 자소 추출물을 함유하는 PVA 나노 섬유의 제조 (Functional Ingredients of Perilla Frutescens L. Britt Extracts and Preparation of PVA Nanoweb Containing Extracts)

  • 왕천문;이정순
    • 한국염색가공학회지
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    • v.29 no.4
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    • pp.256-267
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    • 2017
  • The purpose of this study was to analyze the functional ingredients of Perilla Frutescens L. Britt extracts and to confirm the possibility of producing PVA nanofibers using extracts. Distilled water, 3% aqueous sodium hydroxide solution and ethanol were used as extraction solvents. The electrospinning was carried out at a PVA concentration of 12%, an applied voltage of 10 kV and a tip to collector distance of 15cm. The contents of volatile substances, essential oils, total polyphenols and flavonoids of the extracts were measured to examine the constituents of functional materials. Flavor components and esters were identified in 3% sodium hydroxide and ethanol extracts. The content of polyphenols and flavonoids in ethanol extracts was higher than that of medicinal plants. 1wt.% of Tween 20 was added to disperse the essential oil components of the ethanol extract. Addition of a dispersant made it possible to produce a homogeneous mixture by having some compatibility with the ethanol extracts and the PVA molecule. When the concentration of the ethanol extract was 0.25 and 0.5wt%, relatively uniform PVA nanofiber having an average diameter of 350 to 365nm could be produced. The results of FT-IR, XRD and DSC analysis confirmed that Perilla Frutescens L. Britt ethanol extract was well mixed with PVA molecules and was electrospun.