• Korean Journal of Food Science and Technology
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• v.5 no.1
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• pp.16-24
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• 1973

Breads were made from composite flours based on domestic resources and their quality was assessed to obtain the following results. 1) When barley bread was made according to the formula for standard wheat bread, its specific loaf volume (SLV) was quite low (1.3 at 100% addition of water) in comparison with 3.3 for wheat bread. Addition of 10% defatted soy flour increased its SLV to 1.7 (at 100% water). Among various flour-improving additives, the use of 1.5% GMS + 0.5% CSL gave best results (SLV: 2.0 at 100% water). Admixture of wheat flour with the composite flour based on barley was most effective. Replacement of barley flour with 25% wheat flour gave SLV of 2.8 (at 90% water) and that with 50% wheat flour gave SLV of 3.2 (at 90% water), comparable to standard wheat bread with respect to loaf volume, color and texture. 2) Sweet potato bread had the characteristics of turning black-brown on baking. Use of 20% defatted soy flour and GMS + CSL gave higher SLV (1.9 at 100% water). Addition of wheat flour at 25% or 50% level to the composite flour based on sweet potato flour gave SLV of 2.3 and 2.6, respectively, at 90% water and its color and texture were improved 3) Potato flour was different from sweet potato flour in baking, the effect of GMS + CSL being quite low. Bread from corn flour was different from barley flour bread and defatted rice bran was not suitable for bread-making. 4) Bread was made from following composite flours based on naked barley and sweet potato flours along with the use of proper additives: (a) naked barley flour + defatted soy flour + wheat flour (45 : 10 : 45) (b) naked barley flour + defatted soy flour + wheat flour (67 : 10 : 23) (c) naked barley flour + defatted soy flour (90 : 10) (d) sweet potato flour + defatted soy flour + wheat flour (40 : 20 : 40) (e) sweet potato flour + defatted soy flour (60 : 20 : 20) Sensory evaluation of above breads in comparison with standard wheat bread (So) gave the following decreasing order of scores, So>(a)>(b)>(c)>(e)>(d) and Duncan's multiple range test showed that bread (a) was not different from standard wheat bread significantly at 5% level, in overall evaluation including color, texture, taste and flavor.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.22 no.3
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• pp.95-102
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• 2016

This study investigated the effects of the oxygen permeability of vacuum packaging film and the storage temperature on the quality and shelf life of Hamburg steaks during storage for 14 days. Control samples (C) were packaged in a polyamide/polyethylene (PA/PE) film and stored at $5^{\circ}C$. Treatment samples were either packaged in an ethylene vinyl alcohol/polyethylene (EVOH/PE) copolymer film and stored at $5^{\circ}C$ (T1), and in a PA/PE film and stored at $-18^{\circ}C$ (T2). The initial total plate count (TPC) was 3.6 log cfu/g. In T1 samples, TPC and Brochothrix thermosphacta counts were increased, similar to those in C samples, whereas Pseudomonas spp. counts were significantly lower than those in C samples during storage. Over the storage period, the volatile basic nitrogen values increased most rapidly in C samples, followed by T1 and then T2 samples. The values of thiobarbituric acid reactive substances steadily increased in all samples during storage. The colour parameters were not significantly different among the samples during storage. T1 samples maintained sensory qualities in flavour and off-odour parameters for two days longer than C samples did. At day 12, T2 samples were evaluated as being below the marketability score of 5.0 for texture. In conclusion, using high oxygen barrier films like EVOH/PE copolymer for packaging Hamburg steaks could extend the sensory qualities in view of flavour and off-odour during chilled storage. However, frozen storage at $-18^{\circ}C$ is recommended when the storage period is extended beyond 14 days at $5^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.419-424
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• 1998

Removal of monochloropropanediol (MCPD) and improvement of quality of the soy-sauce made from acid-hydrolyzate of defatted soy protein (SAHSP) were examined by fermenting the soy-sauce with soy-sauce koji or koji plus Pediococcus soya or/and Saccharomyces rouxii. The overall fermentation process performed in this work consisted sequentially of autodigestion of soy-sauce koji $(at\;45^{\circ}C\;for\;12\;days)$, lactic acid fermentation $(at\;30^{\circ}C\;for\;14\;days\;in\;S3\;and\;S4)$, ethanol fermentation $(at\;30^{\circ}C\;for\;14\;days\;in\;S2\;and\;S4)$,and aging $(at\;25^{\circ}C\;for\;20\;days)$. At the end of the autodigestion period, the highest MCPD removal (from the initial 38.6 ppm to 1.3 ppm) was observed in the S-2. Reducing sugar contents of the S-2 and S-4 sharply decreased from the 30th day of incubation, from the initial concentration of about 5.0% to less than 0.5% at the end of the process. Total soluble nitrogen content of all the soy-sauce products slightly increased during the overall fermentating period.The level of free glutamic acid, a major amino acid that is known to determine the taste of soy-sauce was determined to be an average value of $1270{\sim}1323\;mg/100\;mL$ of soy-sauce. The results of sensory evaluation of the fermented SAHSPs show that qualities of the S-2 and S-4 samples are nearly on the same level with that of the commercially fermented soy-sauce (p<0.05). This result suggests that the fermentation process in this work, especially the process performed with S. rouxii has a good effect for removing MCPD from SAHSP and also for improving quality of the SAHSP product.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.23 no.1
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• pp.40-50
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• 1990

The purpose of this paper is to develop a colorant from krill, Euphausia superba, process wastes for use in food products. Carotenoproteins were extracted from preboiled krill processing offal(PKPO) and raw frozen krill processing offal(RKPO) with the aid of proteolytic enzymes. The long-term stability of the astaxanthin associated with the carotenoprotein by the addition of pretense inhibitor and antioxidant to the product were also investigated. Total astaxanthin contents of PKPO and RKPO were $35.1mg\%,\;22.1mg\%$ and those in carotenoproteins were $98.6mg\%,\;61.9mg\%$, respectively. The chitin contents of PKPO and RKPO were $6.9\%,\;4.5\%$, however, those of carotenoproteins were not determined. When $0.5\%$ trypsin was added to the extraction medium containing 0.5M $Na_3EDTA$ at $4^{\circ}C,\;74\%$ of astaxanthin and $83\%$ of the protein of PKPO were recovered as carotenoprotein in 24hrs. The amino acid profile in carotenoprotein was mainly composed of glutamic acid, methionine, aspartic acid and isoleurine. Their contents amounted to about 40% of the total amino acids, followed by alanine, phenylalanine, Iysine, leucine, threonine and tyrosine in that order, with a small amount of cysteine and tryptophan. The levels of essential amino acids were high as much as $38.3\%\~43.6\%$ of the total amino acids. The maximum observance of the carotenoid fraction from krill processing offal and from carotenoprotein was 469nm in petroleum ether. The separated components of carotenoprotein by TLC had Rfs $0.20\~0.23\;0.56\~0.60$ and $0.88\~0.91$. The carotenoids were comprised of astaxanthin, astaxanthin monoester and asthaxanthin diester in $25\~30\%\;,35\~40\%$and $40\~45\%$, respectively. The loss of carotenoids in the carotenoprotein can be prevented by the addition of pro-tease inhibitor(trasylol) and antioxidant(BHT) below $4^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.141-146
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• 2004

Fungal products indirectly mediate anti-tumor effects in vitro and in vivo. To investigate whether Lentinus edodes might possess direct anti-tumor substance, L. edodes was extracted and tested on human papillomavirus (HPV) 16 oncogenes-associated animal tumor cells (TC-1) and in an animal tumor model. Only water extract displayed direct anti-proliferative effects in TC-1 tumor cells in vitro. This inhibition was dose-dependent, and inhibitory concentration ($IC_{50}$) was $800\;{\mu}g/mL$. Fungal extracts also showed growth inhibition to human cervical cancer cells (CaSki and HeLa) similarly to TC-1 tumor cells. When fungal extracts were added at a high dose (1.5 mg/mL), cell growth was inhibited within 6 hr following extract treatment. Cell growth inhibition was blocked by heat treatment, but not by low pH, which is indicative of heat sensitivity of this anti-proliferative substance. Cell growth suppression was mediated by apoptosis, as determined by Annexin V and propidium iodide staining. When challenged with TC-1 cells, direct intratumoral injection of fungal extracts resulted in some positive effect on tumor growth inhibition, as compared to oral delivery. Results suggest that heat labile substance of L. edodes suppresses growth of HPV oncogenes-associated tumor cells through apoptosis.

• Korean Journal of Food Science and Technology
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• v.10 no.2
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• pp.263-268
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• 1978

To find out the possible variation in chemical composition among ginseng products, the amount of saponin, extract and other basic components in different age and portion of ginseng roots(Panax ginseng Meyer) were investigated and compared with. (1) Great difference in the amount of ash, crude protein, fiber, fat, total sugar and reducing sugar was observed among different portion of the root comparing with those of different age of the root. That of ash, crude fiber, saponin and extract produced was higher in epidermis, fiber roots and subterranean stems, while that of crude protein, total sugar, panaxadiol/panaxatriol was higher in central portion and branch of the root. (2) The amount of extract produced was affected by the solvent used. Higher amount was obtained when water was employed. It was decreased as the increase of the concentration of alcohol solvent. Futhermore, the composition and physical properties were greatly varied by the concentration of alcohol solvent. (3) The amount of total-N, $P_2O_5,\;K_2O$, and ash was higher in two to three years old roots, while those of crude $SiO_2,\;CaO,$ crude fiber, and total sugar was higher in order roots. No difference was found in amount of MgO, Fe, Zn, and Na among age of the root.

• Journal of Nutrition and Health
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• v.18 no.2
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• pp.139-146
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• 1985

This study was attempted to investigate the effect of fermentation of soybean on protein and mineral bioavailability. The traditional, oriental fermented soybean foods, Meju and Tempeh, and isolated soybean protein( ISP ) and cooked soybean were prepared and fed to rats as sources of protein. The C-PERs of ISP, cooked soybean, Meju and Tempeh were 1.82, 1.98, 2.11, and 2.36, respectively C-PERs of fermented soybean products, Meju and Tempeh were higher than ISP and cooked soybeans. However, they were not significantly different The percent retention of protein of rats fed with casein, ISP, cooked soybean, Meju and Tempeh were 47.44%, 51.83%, 47.67%, 50.90% and 45.97%, respectively, showing no significant differences among the diets. The rates of calcium retention percent were 62.26%, 59.22%, 61.59%, 55.78% and 67.09 % in rats fed with casein, ISP, cooked soybean, Meju and Tempeh, respectively, demonstrating no significant differences. Rats fed with cooked soybeans did show significantly higher iron retention rate than other samples. However, this study failed to any significant increase in iron availability. The percent of fine retained in rats fed with ISP was significantly lower than those of rats fed with other diets, however, significantly high amounts of zinc were retained in rats fed with Tempeh compared with other diets. The percents of zinc, iron, calcium retained in the bones of rats were not significantly different among the diets.

• Journal of Nutrition and Health
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• v.49 no.2
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• pp.99-110
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• 2016

Purpose: The current study was conducted in order to identify health and nutritional status of Korean underweight women in their twenties by comparing with normal, overweight, and obese women. Methods: Data from the 2010~2012 Korea National Health and Nutrition Examination Survey were used in this study. Subjects were 897 women aged 20~29 years. Subjects were classified according to underweight, normal weight, overweight, and obese groups based on body mass index. Health status was assessed using data from the health questionnaire and examination. Nutritional status was assessed using data from 24-hour dietary recall and a food frequency questionnaire. Results: The underweight group had higher education and exercised less than the obese group. Means of blood chemistry and blood pressure of the underweight group did not differ from those of the normal weight group. Means of fasting glucose, insulin, lipid profiles, blood cell counts, and blood pressure in the underweight group were different from those of the overweight or obese group. Proportions of delivery, breast feeding, and irregular menstruation in the underweight group were lower compared with the other groups. Except retinol intake, means of nutrient intake did not differ among four groups. There were significant differences among four groups in the intakes of cereals and eggs and frequency of consumption of dairy products. Conclusion: The current findings showed that health and nutritional status of underweight women in their twenties did not differ from those of normal weight women. In particular, health status of underweight women in their twenties was better than that of obese women of the same ages. Further study on health and nutritional status of extremely underweight women is necessary.

• Journal of Nutrition and Health
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• v.40 no.5
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• pp.451-462
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• 2007

This study was conducted to investigate breakfast consumption pattern in relation to diet quality and health outcomes of Korean adults. Data are from 2001 National Health and Nutrition Survey. Dietary information of 3406 adults aged $30{\sim}49$ years and their socio-demographic characteristics, blood lipid profile, fasting blood glucose, blood pressure, anthropometric measurements were analyzed. According to the breakfast consumption of the subjects, they were classified to breakfast skippers and eaters and the eaters' breakfast staple types were defined as RICE, BREAD, NOODLES, MIXED (mixed types including several grain-based dishes), and OTHERS. The proportions of breakfast consumption patterns were 18.4% for skippers, 71.1% for RICE, 2.6% for BREAD, 1.6% for NOODLES, 4.0% for MIXED, and 2.4% for OTHERS. Breakfast skippers had lower daily nutrients intake than breakfast eaters but their health outcomes did not differ from those of eaters. Instead, men with BREAD pattern had higher blood cholesterol and women in NOODLE pattern had higher blood glucose and lower HDL cholesterol. The BREAD pattern breakfast had higher energy contribution from fat and lower nutrient densities and the subjects in BREAD pattern had higher level of household income. Men's BREAD pattern breakfast consisted more animal products than that of women. There was high probability of undernutrition among women in NOODLE pattern and their mean household income was the lowest. From these results, in Korea, breakfast staple types have different food patterns and there was need for developing healthy food patterns appropriate to each staple type. The breakfast consumption pattern had influences on nutrient adequacy of the diet and health outcomes and seemed to represent socio-economic status. These could be used in doing nutrition education in community.

• Journal of Distribution Science
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• v.9 no.2
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• pp.49-59
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• 2011

A franchise can be said to be the main method of distribution and marketing. It appears to be the future of the retail industry and is one of the world's fastest growing businesses sectors, as many policy reports and research results have acknowledged. Korea's franchise industry began in the 1970s, spread out into many areas (including food services, retail, and the service industry), and has grown by over 10% each year ever since. The industry's influence on the national economy becomes ever greater. Although the size of the franchise industry is expected to grow as it spreads and as the government expands its support, it has not yet attracted much academic interest. Research has so far been very fragmented. The main interest has been the relationship and conflicts between the head offices and the affiliates. No study has yet occurred on whether the concepts of satisfaction and intent to conclude a contract directly affect the success or failure of the affiliates. Few studies have empirically inquired into the demographic characteristics and abilities of the affiliates that significantly affect their results. Domestic franchise industries must prepare to leap from quantitative to qualitative growth. Most important is the need for affiliate headquarters and affiliates to build confidence between them. A friendly and reliable relationship between affiliate headquarters and affiliates will eliminate distrust from the franchise and maintain a healthy franchise system. This study suggests that current and prospective heads of affiliation should concentrate not on attracting affiliates but on investment and techniques of affiliate support. They should work on the reinforcement of brand power, the appropriate affiliate business environment, systematic education/training, taking burdens off the affiliate business persons, consolidating the relationship with the affiliate business persons, marketing mix factors (e.g. products, price conditions, logistics and shipping services, promotion, supervising and supervisor, operation procedures/processes, and material evidence); these all greatly affect the success or failure of the affiliate business. Supporting the affiliates is an important factor that enhances their results and satisfaction and consequently increases the positive recommendations to others and the ratio of recurrent conclusions of contracts, which ultimately generate the growth of the franchises. In addition, it is suggested that prospective franchise founders should make every effort to choose a good head office since the characteristics of the head office greatly influence the success of the affiliates. This study is significant in that it grasps the characteristics of the head office of affiliation and of the affiliates that influence affiliate results in ways not yet academically attempted.