• 제목/요약/키워드: Food manufacturing

검색결과 1,143건 처리시간 0.028초

A Survey of Mycotoxins In Commerical Foods and Fate of Mycotoxins During Food Processing

  • Kamimura, Hisashi
    • 한국식품위생안전성학회지
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    • 제5권3호
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    • pp.165-169
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    • 1990
  • The natural occurrence of mycotoxins in food and foodstuffs and the fate of mycotoxins during food processing were investigated. Aflatoxins and /or Fusarium mycotoxins(nivalenol, deoxynivalenol and zearalenone) were detected in commercial samples of various foods and foodstuffs collected at Tokyo markets. It was found that the mycotoxins were decomposed at high temperature, but some remained after heating at usual temperatures for an ordinary period for domestic cooking(boiling, deep-frying of grilling). Industrial food manufacturing processes were relatively effective for removing mycotoxins.

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Implementation of Real-time Integrated Platform for Producing Food Packaging Container

  • Kim, Chigon;Park, Jong-Youel;Park, Dea-Woo
    • International Journal of Internet, Broadcasting and Communication
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    • 제13권1호
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    • pp.194-200
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    • 2021
  • This study proposes a plan to construct an integrated platform that reduces manufacturing costs and efficiently produce by integrating the systems of main producers, production subcontractors, and raw material subcontractors for the production of food packaging containers. The production plan of food packaging containers and raw materials is established in real time between the main producers, production subcontractors, and raw material subcontractors in consideration of the demand characteristics of each product. It establishes basic information that all processes from the production planning stage to the forwarding stage of the product are linked to each other. The progress of each producer of interlinked processes is shared in real-time to improve productivity and quality of food packaging containers and raw materials and reduce manufacturing costs. By monitoring the system of the main producer and the production subcontractor in real time, the production of food packaging containers is performed in a timely manner, thereby improving productivity. The application of the plan-do-check-action (PDCA) process, which includes planning, execution, evaluation and improvement in the production operation processes of the main producer, production subcontractor and raw material subcontractor, enables improved production compliance rate. The contents of the main producers, production subcontractors, and raw material subcontractors are managed in real time, then a converged production management system is established through the platform proposed in this study to ensure timely supply and demand of raw materials without delay in ordering.

「임원십육지」의 조리법에 기초하여 재현한 건락의 대사체 분석과 관능평가 (Analysis of Metabolite and Sensory Evaluation on Kunrak, for Reproduced Manufacturing from Old Literature of 「Imwonsibyukji」)

  • 정진경;박선현;한영숙;임상동;이명기
    • 한국식생활문화학회지
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    • 제31권5호
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    • pp.489-497
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    • 2016
  • Kunrak, a type of Korea traditional cheese, is made using Tarak, a yogurt produced with makgeolli as the fermentation source. Kunrak is produced by removing whey from Tarak, followed by drying process for safe storage and consumption over a longer period. In this study, we produced kunrak based on the method described in "Imwonsibyukji". Prepared Kunrak was ripening for 96 hours at 20, 30, and $40^{\circ}C$. In order to study characteristics of Kunrak, physiochemical properties (pH, acidity, water contents) and contents of metabolites (organic acids, sugars, amino acids, and fatty acids) were analyzed. During ripening, water contents decreased. The main organic acids in Kunrak were citric acid and lactic acid, and the main free sugar was lactose. Main amino acids were glutamate and phenylalanine, and main fatty acid was saturated capric acid. At later ripening, all metabolites increased immediately after preparation. The sensory evaluation score of overall preference was highest for Kunrak, which was ripening at $40^{\circ}C$ for 96 hours. This study was aimed to assay metabolites of Kunrak under various ripening conditions. The results provide basic data to produce conditions for standardized manufacturing of Kunrak.

고구마의 Instant화와 그의 영양학적 연구 (I) (A Nutritional Study in the Manufacturing of Instant sweet Potatoes)

  • 원재희
    • 대한가정학회지
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    • 제12권2호
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    • pp.601-607
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    • 1974
  • The results of the manufacturing of instant sweet potatoes from Korea native sweet potatoes and researching nutritional aspects from it. 1. The optimum cooking time for the manufacturing of instant sweet potatoes are 30 minutes, then it water contents are 5%. 2. Along to increasing cooking time, the contents of saccharides and another nutritive is increased, and it has almost constant value in the contents of saccharides. 3. Instant sweet potatoes are a good vitamin food because Vitamin C n the sweet potatoes is destroyed a little through cooking process, but instant sweet potatoes contain much of Vitamin C more than cereal, as 0.146%.

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Surimi for snacks: physicochemical and sensory properties of fried fish snacks prepared from surimi of different fish species

  • Yunjin Choi;Jiyeon Chae;Seonghui Kim;Eui-Cheol Shin;Gibeom Choi;Duhyeon Kim;Suengmok Cho
    • Fisheries and Aquatic Sciences
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    • 제26권2호
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    • pp.145-157
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    • 2023
  • Surimi has been traditionally used as the main ingredient in gelling foods, such as imitation crab sticks. However, it can also be used to manufacture snacks without gelling properties. To assess the properties of surimi as a snack ingredient, we prepared fried fish snacks with different surimi grades of Alaska pollack (AP) and threadfin bream (TB) and evaluated their quality characteristics. AP had significantly higher protein and gel strength values than TB did. Regarding color, TB showed significantly lower lightness (L) values and higher redness (a) and yellowness (b) values than AP did, consistent with the appearance of a brown color. TB had significantly lower hardness values, higher thickness expansion, and higher oil content than AP did. Hardness was found to be positively correlated with gel strength and negatively correlated with oil content. In the micro-structure images, more blistering was formed in TB, indicating higher expansion and crispiness. In the sensory evaluation, TB showed higher overall sensory acceptance than AP did, which is the result of its high color content, crispiness, taste, and aroma. Principal component analysis of the electronic nose and tongue revealed that the samples were clearly separated. In particular, TB had more aromatic components than AP in the electronic tongue. Our findings indicate that gel strength, which determines the quality properties of surimi, does not need to be considered in snack manufacturing. In fact, surimi with low gel strength is a more suitable ingredient for snack manufacturing.

전통된장의 제조방법 조사 및 혈액응고 저해활성이 높은 된장의 스크리닝 (Manufacturing Method for Traditional Doenjang and Screening of High Fibrin Clotting Inhibitory Samples)

  • 장인환;인만진;채희정
    • Applied Biological Chemistry
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    • 제47권1호
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    • pp.149-153
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    • 2004
  • 전통된장 제조방법으로서 원료 혼합비, 메주의 건조시간 및 온도, 메주와 된장의 발효 시간 및 온도, 된장 간장의 분리 여부, 된장 숙성(aging) 시간을 조사하였다. 혈액응고 저해 활성(anticoagulant activity)을 fibrin clotting assay법으로 분석하여 혈액응고 저해활성과 제법간의 상관 관계를 검토하였다. 숙성 기간이 길수록 혈액응고 저해활성이 높게 나타나는 경향을 보였으나 선형적인 상관관계보다는 비선형적으로 양의 상관관계를 갖는 것으로 판단되었다. 이상의 결과를 토대로 혈액응고 저해활성이 높은 2종의 된장시료를 선발하였으며 숙성기간이 180일 이상일 경우 전통된장의 혈액응고 저해활성이 높은 것으로 판단되었다.

돈육과 대두 Oligopeptide를 첨가한 죽의 제조 및 품질 특성 (Manufacturing Suitability and Quality Characteristics of Porridge Containing Added Oligopeptides from Pork Meat and Isolated Soybean Protein)

  • 김종희;홍순광
    • 한국식품영양학회지
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    • 제22권4호
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    • pp.633-638
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    • 2009
  • In this study, pork meat oligopeptides and ISP oligopeptides were prepared from purified meat protein and, isolated soybean protein, respectively. These oligopeptides were added to porridge. Then their manufacturing suitability and quality characteristics were evaluated. The porridge which included meat oligopeptides and ISP oligopeptides satisfied the 20% RI (recommended intake) of protein and 40% RI of EAA for man between the ages of 20 to 29. According to measurements of the physicochemical characteristics of porridge, the degree of viscosity, spreadability, pH, and lightness L value, were acceptable for consumption. In addition, the oligopeptide powders had good solubility. and were easy to add when cooking. The above results indicate that pork meat oligopeptides and ISP oligopeptides are excellent dietary nitrogen sources for a variety of applications.

제조 방법을 달리한 갈색거저리 유충 탈지 분말의 물리화학적 특성 및 저장 안정성 (Physicochemical Characteristics and Oxidative Stabilities of Defatted Mealworm Powders under Different Manufacturing Conditions)

  • 손양주;황자영
    • 동아시아식생활학회지
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    • 제27권2호
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    • pp.194-203
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    • 2017
  • Mealworm, a type of edible insect, is a superior food material suitable for industrial products. In this study, four different defatted mealworm powders were prepared to determine proper manufacturing conditions. Solvent extraction method reduced lipid contents of mealworms more than pressed mealworms, and lowered lipid contents caused bright colors and good physicochemical properties for powders. In comparison, differences among milling machines used for making powders were strongly related with average size of particles. Meanwhile, the predicted shelf-life of defatted mealworm powders judged by accelerated experiments was 1 year or longer. To enhance shelf-life of mealworm powders, addition of tocopherol to mealworm powders at a concentration of 0.2% could intensify oxidative stability and microbial inhibition.

농촌의 소규모 가공사업장 생산성 향상을 위한 시뮬레이션 기법의 적용 사례 연구 (A Case Study in Applying the Simulation Method to Improve Productivity of Small Agricultural Manufacturer)

  • 김영진;박현준;문정환
    • 농촌지도와개발
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    • 제19권1호
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    • pp.79-94
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    • 2012
  • Due to the increase of the number of farmers who have entrepreneurial intentions and the expansion of governmental support to invigorate the regional economy, the interest in manufacture of high-quality agricultural processed food is increasing, and the study of the method to realize it efficiently is continuing. Especially, the method to visualize a manufacturing process by simulation and analyze it to extract an improved scheme has advantages of saving time and cost in comparison with trial and error method. In this study, the current manufacturing environment was analyzed by applying simulation on Korean traditional sweets, which is typical agricultural processed food. By extending this kind of method into small businesses processing other agricultural products, as well as Korean traditional sweets, it can draw strengthening of comparativeness through the improvement of productivity and product quality.

알로에 겔상 식품의 제조특성 모니터링 (Monitoring the Manufacturing Characteristics of Aloe Gel-State Food)

  • 이기동;김숙경;권도영;박상렬
    • 한국식품영양과학회지
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    • 제32권1호
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    • pp.89-95
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    • 2003
  • 4차원 반응표면에 의한 알로에 겔상 식품의 관능적 및 물리적 특성을 모니터링 하였다. 겔상 식품의 색상에 대한 관능점수는 알로에즙의 함량 87.38 mL, 카라기난의 함량 0.19 g 및 곤약의 함량 0.16 g에서 가장 높게 나타났으며, 겔상 식품의 향에대한 관능점수는 알로에즙의 함량 83.84 mL, 카라기난의 함량 0.20 g 및 곤약의 함량 0.17 g에서, 맛에 대한 관능점수는 알로에 즙의 함량 83.20 mL, 카라기난의 함량 0.27 g 및 곤약의 함량 0.15 g에서, 조직감에 대한 관능점 수는 알로에즙의 함량 98.95 mL, 카라기난의 함량0.23 g및 곤약의 함량0.10 g에서 가장높게 나타났다. 겔상 식품이 입안에서 느껴지는 물성을 기계적으로 측정한 결과 씹힘성은 알로에즙의 함량 113.05 mL, 카라기난의 함량 0.21 g 및 곤약의 함량 0.27 g에서 가장 높게 나타났다 알로에 겔상 식품 제조의 최적 조건인 전반적인 기호도는 알로에즙의 함량 88.23 mL, 카라기난의 함량 0.19 g 및 곤약의 함량 0.15 g으로 나타났다.