• Korean Journal of Food Science and Technology
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• v.36 no.6
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• pp.863-871
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• 2004

Analyses of residual pesticides in raw materials used for dietary supplements were performed using multi-ingredients simultaneous analysis method. Pesticides such as BHC, chlorpyrifos, and quintozene were detected in 12 domestic and 7 imported samples, suggesting need for monitoring pesticides in domestic and imported raw materials and establishing residual limit of each pesticide.

• The Korean Journal of Food And Nutrition
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• v.17 no.1
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• pp.100-102
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• 2004

생식은 곡류, 두류, 과채류, 해조류, 버섯류 등의 식물성 원료를 가열처리하지 않은 상태에서 분말화 하여 혼합한 형태의 제품이다. 현재 국내의 생식제품은 대개 30-50 종류의 원료를 배합하여 제조하고 있으며, 각 제조사별로 제품의 차별성을 제시하기 위하여 유산균 발효원료 첨가, 한방원료, 첨가, 발아곡류 첨가, 씨눈 첨가 등 독자적인 개념의 원료를 배합하는 형태를 유지하고 있다.(중략)

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.3
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• pp.374-379
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• 2005

The intake of health foods with physiological effects may cause adverse effects due to their intrinsic compounds, external contamination or consumers' eating patterns. To keep pace with the increasing interest on the safety assurance, Health Functional Food Act has been enacted and standards and specifications for 32 products have been proclaimed by Korea Food and Drug Administration in 2004. To reduce the safety problems related with the intake of non regulated health intended food, we classified the health intended foods materials into two groups, as proclaimed health functional food materials and others, and examined the difference of intake patterns on both categories. Among 16,474 health intended foods responded by 5,175 respondents and their household members, 49.2% were categorized as health functional food materials. The average number of total health intended foods intake and health functional foods intake per person were 3.19 and 1.58 respectively. The proportion of health functional foods in total health intended foods per person was higher in the group with less than 20 years old, therefore this age group needs relatively low concern. On the other hand, 40-59 years old females who have taken the highest number of health food items, 30-59 years old males who had the lowest proportion of health functional foods to total health intended food, and their consumed foods such as medicinal plant and animal protein based restoratives need relatively high concern about intake safety of health foods.

• Journal of Food Hygiene and Safety
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• v.37 no.6
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• pp.418-428
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• 2022

The purpose of this study was to obtain the codex classification information on the primary food commodity (fresh state) of processed foods of plant origin that are included in the Codex Classification of Foods and Animal Feeds. Furthermore, whether or not the primary food commodity is included in the primary food classification from the Food Code of Korea was investigated. The results are summarized as follows: First, the Codex Classification information (number of classification codes/number of the primary food commodity group that fresh commodities of processed foods are classified/number of primary food commodity that is not included in the Codex Classification) by a processed food group appeared to be 46/8/0 for dried fruits, 76/11/1 for dried vegetables, 54/4/12 for dried herbs, 36/1/0 for cereal grain milling fractions, 17/4/3 for oils and fats (crude), 34/8/9 for oils and fats (refined), 20/8/0 for fruit juices, 3/2/0 for vegetable juices, and 19 codes for teas (in the Codex Classification, the primary food commodity group for tea does not exist). Second, the number of the primary food commodities not included in the Food Code of Korea was 9 for dried fruits, 14 for dried vegetables, 35 for dried herbs, 0 for cereal grain milling fractions, 6 for teas, 3 for oils and fats (crude), 9 for oils and fats (refined), 2 for fruit juices, and 0 for vegetable juices. Third, it was demonstrated that caution should be exercised when using Codex Classification due to differences in food classification between Codex and Korea, such as coconut (Codex, as tree nut as well as assorted tropical and sub-tropical fruit) and olive (Codex, as assorted tropical and sub-tropical fruit as well as olives for oil production), as well as special cases in the Codex Classification, such as dried chili pepper (Codex, as spice), tomato juice (Codex, as vegetable for primary food commodity and as fruit juice for juice) and ginger (Codex, as spice for rhizome and not including as primary commodity for leaves).

• Journal of Food Hygiene and Safety
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• v.27 no.4
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• pp.395-400
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• 2012

In this study, we analyzed the database for items reported to Korea Food and Drug Administration as for manufactured health/functional food during 2010. There were 183 health functional food products manufactured in domestic having over 2 functional ingredients (hereinafter, combinational health functional food) among total 7319 products. Among 183 products, there were 177 products having over two kinds of functional ingredient and 6 products were over 3 ingredients. The most commonly used functional ingredients in the combinational health functional food were Garcinia cambogia extracts which were used in 41 products, Octacosanol and Saw Palmetto extract. When we searched the safety information for the pair of ingredients used in combinational health functional food using several database, there were no reports for safety concern. However, as there are still safety concerns when intake various functional ingredients at once, we suggested to enforce the reporting system of adverse event in order to strength safety management of health functional food. With these complement, the safety management of health functional food might be achieved including a combinational products.

• Food Industry
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• s.18
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• pp.61-64
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• 1974

오래전부터 예견되어온 일이기는 하나 작년을 고비로 식량자원의 위기가 고조되었다. 그러한 위기에 직면할 때마다 당황한 나머지 새로운 자원을 찾아야 한다고 모두들 입을 모은다. 물론 새자원을 찾는 것이 선결문제이겠으나 그와 아울러 우리는 이미 가지고 있는 식품원료를 합리적으로 이용개발하는 연구도 소홀히 해서는 안될 것이다. 그러므로써 식품의 기호뿐 아니라 영양가의 유지면에서도 좋은 성과를 기할 수 있는 것이다.

• Food Industry
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• s.16
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• pp.21-24
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• 1973

우리나라 식품공업계는 그동안 안정된 가격선에서 각종 제품을 무제한 공급하므로써 국민식생환 개선, 국제수지개선, 물가안정 대책, 내자동원등으로 경제성장을 다각적으로 뒷바침 해나왔다. 그러나 지금은 원료확보, 제품가격현실화등 갖가지의 난제를 안고 있다.

• The monthly packaging world
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• s.356
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• pp.94-101
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• 2022

식품의약품안전처는 지난 10월 14일 「기구 및 용기·포장의 기준 및 규격」을 일부 개정했다. 개정이유로는 기구 및 용기·포장의 원재료로 사용할 재생원료의 인정 절차 등이 마련될 예정임에 따라 인정을 신청하는 경우 제출하여야 하는 자료를 구체적으로 정하고, 환경부에서 「식품용기 사용 재생원료 기준」을 고시함에 따라 이에 맞추어 재생원료 기준을 개선하는 한편, 지속가능한 사회실현을위한 산업현장의 요구를 반영하여 폴리부틸렌아디페이트테레프탈레이트(PBAT) 수지를 등재하고, 시험법에 대한 신뢰도 제고 등을 위하여 시험용액 등의 조제방법 및 분석기기의 측정조건을 개선하는 등 현행 기준 및 규격의 일부 미비점을 개선하기 위함이다.

• Korean Journal of Environmental Agriculture
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• v.19 no.3
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• pp.259-269
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• 2000

Raw food materials including agricultural, fishery and livestock products have been classified differently from either production or consumption aspects. Though a unified classification scheme based on residue potential of chemicals such as pesticides, veterinary drugs and environmental contaminants is needed for tolerance setting and regulatory work, diverse classification of food mateials brought about much confusion. This study attempted to point out problems encountered in applying the residue limits toward several food commodities and to propose more reasonable classification of food materials in accommodation of Codex standards. Some suggestions were proposed in establishing residue limits of chemicals including pesticides on the basis of food classification scheme attempted here.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.222.2-223
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• 2003

추청벼와 삼강벼를 원료로 하여 전분을 제조하고 그 전분을 이용하여 초산 쌀 전분을 제조하여 얻어진 초산쌀 전분의 이화학적 성질을 검토하여 다음과 같은 결과를 얻었다. 초산 쌀 전분의 용해도와 팽윤력은 원료 전분에 비하여 높았으며 품종간에 약간의 차이를 나타내었다 광투과도는 원료 전분에 비하여 높았으며 원료 전력은 6$0^{\circ}C$, 초산 쌀 전분은 5$0^{\circ}C$부터 증가하기 시작하였으며, blue value는 원료 전분보다 낮게 나타났다. alkali number는 원료 전분보다 약7배 높았으며, 초산 쌀 전분 겔의경도, 응집성, 접착성, 점착성 및 저장성은 원료 전분 겔보다 높았으며 품종간에 약간의 차이를 나타내었다. Amylograph에 의한 초산 추정 및 삼강벼 전분의 호화개시온도는 각각 59$^{\circ}C$, 62$^{\circ}C$로서 초산 처리에 의해 5~6$^{\circ}C$ 낮아졌고, 초산 쌀 전분의 점도는 원료 전분에 비하여 14~38% 증가하였으며 추청벼 전분이 삼강벼 전분보다 높았다. 초산쌀 전분 입자의 표면구조는 원료 전분에 비하여 다소 팽윤되어 헝클어진 형태를 나타냈으며, 7$0^{\circ}C$ 30분 가열에 의해서 완전히 붕괴되었다.