• Preventive Nutrition and Food Science
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• 제18권4호
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• pp.249-255
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• 2013

Yam (Dioscorea) has long been used as foods and folk medicine with the approved positive effects for health promotion. Although consumption of yam products is increasing for health promotion, reports for the metal contamination in commercial yam powder products to protect the consumers are lacking. In this study, we aimed to assess whether the commercial yam powder products were heavy metal contaminated or not using the yam products from six commercial products from various places in South Korea. The contents of heavy metals (Cd, Cr, As, Pb, Ni, and Sn) in yam powder products were measured and compared to national and international food standard levels. Also, the metal contamination was monitored during the food manufacturing steps. The study results showed that the contents of heavy metals (Cd, Cr, As, and Pb) in yam powder products are similar to those in national 'roots and tubers' as well as in various crops. In comparison to three international standard levels (EU, Codex and Korea), Cd content in yam powder products was lower but Pb content was 5 times higher. Also, Pb, Ni, and Sn may have the potential to be contaminated during food manufacturing steps. In conclusion, the level of heavy metals (Cd, Cr, As, Ni, and Sn) except Pb is considered relatively safe on comparison to national and international food standard levels.

• 한국식품영양학회지
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• 제27권2호
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• pp.156-163
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• 2014

In order to develop tea by using the leaves of stevia, which is a herbal plant, and to solve the disadvantages of stevia dried leaf tea, we have manufactured the steamed tea, stir-fried tea and fermented tea by changing the manufacturing processes. As a result of the sensory tests, the steamed tea, stir-fried tea and fermented tea received higher evaluations than the dried leaf tea. In terms of efficiency, it is desired that the total number of steaming and stir-frying is only once, but the fermentation is found to be the most desirable for 2 days. There are no trends for changes in the general ingredients, mineral and free amino acid contents of stevia leaf teas by different manufacturing processes. As a result for the measurement of antioxidant activities, the steamed tea and dried leaf tea did not show significant differences, but the stir-fried tea and the fermented tea show significantly low antioxidant activities as compared to the steamed tea. The contents of stevioside in both the stir-fried tea and the fermented tea were less than that in the dried leaf tea, but in the steamed tea, there was no significant difference in the content of stevioside. Base on the present observations, this study supports high potentials of steaming process in order to produce new stevia leaf tea.

• 한국식품영양과학회지
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• 제35권6호
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• pp.734-737
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• 2006

다양한 생리활성을 함유한 보리잎을 이용하여 관능적으로 우수한 보리잎 분말차를 제조하는 방법을 개발하고 분말차의 기능성 성분함량을 분석하였다. 다양한 실험조건으로 보리잎차를 제조한 후 관능적으로 우수한 제조조건을 선발하였다. 그 결과 보리잎 분말차를 제조하는 공정은 보리잎을 절단, 세척하는 전처리 공정, $100^{\circ}C$에서 30초간 가열하는 증열공정, $130^{\circ}C$에서 40분간 처리하는 조유공정, 실온에서 25분간 처리하는 유념공정, $60^{\circ}C$로 30분간 덖음하는 중유공정, $55^{\circ}C$에서 25분간 재덖음하는 정유공정, $60^{\circ}C$로 20분간 건조하는 건조공정, $85^{\circ}C$에서 20분간 회전 덖음하는 가향공정 및 분쇄공정으로 최적화되었다. 이상의 방법으로 제조된 보리잎 분말차는 식이섬유 33.8%, 아미노산 12.9%, 무기질 4.7%, ${\beta}-carotene$ 6.9 mg% 등이 함유되어 있었다.

• 대한영양사협회학술지
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• 제29권4호
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• pp.230-247
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• 2023

This study aimed to investigate the association between awareness of having a chronic disease with food habits and dietary quality among 320 male manufacturing workers in their 40s. Participants were categorized into groups. The first group comprised workers who were aware of having chronic diseases (ACD, n=160) and had been diagnosed with any one or more of the following major chronic diseases: Metabolic syndrome, hyperlipidemia, hypertension, obesity, and cardiovascular disease. The second group comprised those who had experienced none of the above diseases were classified as a group of people who were a ware of not having chronic diseases (ANCD, n=160). The mean age of the subjects was 44.2 years. The mean weight (P<0.001) and body mass index (BMI; P<0.01) were significantly higher in the ACD than in the ANCD group. The frequency of alcohol consumption and the number of current smokers were not significantly different between the two groups. Dietary attitudes were not significantly different between the two groups. The frequency of egg consumption was significantly higher in the ACD group (P<0.05). Picky eating, vegetable intake, checking nutrition labels, and healthy eating behavior were not significantly different between the two groups. The frequency of exercise was significantly lower in the ACD group compared to the ANCD group (P<0.05). The mean nutrition quotient (NQ) score was 51.9, with no significant difference between the two groups. Based on these results, the awareness of suffering from chronic diseases was not significantly related to dietary attitudes, food habits, and overall dietary quality among production workers. Therefore, there is a need to develop and implement nutrition education programs to inculcate an awareness of health status that can lead to dietary changes.

• 한국포장학회지
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• 제10권1호
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• pp.1-6
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• 2004

Amount of residual ink solvent on the packaging materials from Korea, Japan and Europe was measured and compared. The amount of packaging materials from Korea was much higher than that of Japan and Europe. To reduce the residual amounts of ink solvent, aging condition of printed packaging materials including aging time and temperature was modified and evaluated. Aging with high temperature and short time ($60^{\circ}C$ and 24 hours) was more effective for reduction of residual amount of ink solvent than that with low temperature and long time. To find out change of reduction pattern of residual amount of solvent according to plastic packaging material, several monolayer and multilayer packaging materials were selected. Among the monolayer packaging materials, the amount of EVOH and PET was lower than that of polyolefin plastic film including PE and PP. PP/EVOH/PET among the selected multilayer film showed the lowest amount of residual ink solvent on food packaging materials. Result of this research revealed that the residual amount of ink solvent can be reduced by proper selection of aging condition with and by appropriate application of mutilayer plastic film.

• 한국식품영양학회지
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• 제26권4호
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• pp.633-637
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• 2013

There is an increasing consumption of Makgeolli in both domestic and foreign markets due to a high interest in Korean traditional alcoholic beverages. However, currently, a standardized system of manufacturing, storing and circulating Makgeolli is not available. Therefore, manufacturing the constant quality of finished products is hardly achieved due to the uncertified quality index of Makqeolli. In particular, quality changes occur as a result of variable initial load of microorganisms during shelf life. Eight different commercially available brands of Makgeolli were obtained, and their initial concentrations of yeasts were measured. One brand with the highest concentration was chosen, and the variable initial concentrations were prepared at a concentration of $10^6{\sim}10^8$ yeast CFU/ml. These Makgeolli samples were heat-treated at 65, 70, 75 or $80^{\circ}C$. It was shown that temperatures higher than $75^{\circ}C$ were needed in order to pasteurize Makgeolli properly. In addition;it is considered that controlling the microorganisms by a standardized system for the processing analysis would improve the quality of Makgeolli.

• Journal of Dairy Science and Biotechnology
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• 제41권4호
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• pp.163-178
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• 2023

The market size of functional health foods has experienced substantial growth driven by increasing consumer interest. In particular, the application of functional probiotics in various food products has resulted in consistent and progressive growth. One promising category is the application of probiotics in the manufacturing of cheese, which aligns with the rising demand for functional foods among consumers. The inherent advantages of cheese and probiotics provide consumers with a broad selection of functional foods. Therefore, it is crucial to identify functional probiotics that can withstand the cheese manufacturing process and exert significant effects on the flavor and taste of cheese. In this review, we discuss several strategies aimed at developing probiotic-supplemented cheeses for future dairy food markets.

• Journal of Microbiology and Biotechnology
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• 제34권5호
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• pp.994-1002
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• 2024

The rise in plant-based food consumption is propelled by concerns for sustainability, personal beliefs, and a focus on healthy dietary habits. This trend, particularly in alternative meat, has attracted attention from specialized brands and eco-friendly food companies, leading to increased interest in plant-based alternatives. The dominant plant-based proteins, derived mainly from legumes, include soy protein isolates, which significantly impact sensory factors. In the realm of plant-based fats, substitutes are categorized into fat substitutes based on fats and fat mimetics based on proteins and carbohydrates. The production of these fats, utilizing gums, emulsions, gels, and additives, explores characteristics influencing the appearance, texture, flavor, and storage stability of final plant-based products. Analysis of plant-based proteins and fats in hamburger patties provides insights into manufacturing methods and raw materials used by leading alternative meat companies. However, challenges persist, such as replicating meat's marbling characteristic and addressing safety considerations in terms of potential allergy induction and nutritional supplementation. To enhance functionality and develop customized plant-based foods, it is essential to explore optimal combinations of various raw materials and develop new plant-based proteins and fat separation.

• 한국식품과학회지
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• 제38권4호
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• pp.599-603
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• 2006

본 연구는 축산물가공공장에서의 살균소독 방법제의 효능을 평가하기 위해 주요 육가공기계 표면인 stainless steel 표면 test와 실제 축산물가공공장 적용 시험을 실시하였다 네 가지 식품위해 세균을 대상으로 simulation한 결과, E. coli, S. aureus, S. Typhimurium에 대하여는 hydrogen peroxide(1,100ppm), iodophor(25ppm) 사용 시 각각 3.5, 3.4, 3.0 log 정도의 균 감소를 보여 살균효과가 가장 컸으며, L. monocytogenes에 대해서는 quaternary ammonium compounds(200 ppm), hydrogen peroxide(1,100 ppm), iodophor(25 ppm)가 가장 좋은 약 2.8 log의 균 감소효과를 나타냈다. 대체적으로 alcohol(70%)의 효과가 가장 낮았고, hydrogen peroxide(1,100 ppm), iodophor(25 ppm)가 비슷한 수준으로 살균효과가 가장 높은 것으로 나타났다. 공장에서는 peroxy compounds와 quaternary ammonium compounds를 적용한 결과, 총균수와 대장균군수 모두 물세척에 비해 큰 균 감소효과를 볼 수 있었다.

• 대한안전경영과학회지
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• 제19권4호
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• pp.183-188
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• 2017

Block Chain is a technology that records and shares distributed ledgers without a central authority, providing a decentralized platform for transparent transactions in the business and enhancing transparency and traceability in all transactions to ensure trust in the transaction. Despite initial doubts about this technology, it is committed to adopting, adapting and improving the technology in a wide range of industries, including finance, government, security, logistics, food, medical, legal, and real estate. This study examines this technology, its applicability and potential benefits to the manufacturing supply chain. A tracking system of manufacturing supply chain to visualize transparency and traceability is implemented, and the conditions for adopting the technology in the manufacturing supply chain and the issues to be addressed are discussed.