• Title/Summary/Keyword: Japanese food

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Investigation of Legal Regulation and Market Circumstances for Functional Dairy Products in Korea and Japan (일본과 한국의 기능성 유제품의 규격기준 및 시장현황에 관한 연구)

  • Bak, Da-Jeong;Lee, Dan-Won;Park, Jung-Min;Shin, Jin-Ho;Kim, Ji-Youn;Jeon, Sang-Rok;Song, Tae-Suk;Yoon, Sung-Sik;Kim, Jin-Man
    • Food Science of Animal Resources
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    • v.29 no.4
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    • pp.523-532
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    • 2009
  • Changing health awareness has had an important effect on the functional food industry and is creating greater market opportunities. Unfortunately, there is no statement on functional dairy products in the Processing of Livestock Products Act. As a result, there is confusion in the market and legal difficulties with regard to the advertising of functional dairy products. This study was carried out to improve the current standardization of functional dairy products by comparing the domestic Health/Functional Food Act with the Japanese Health Promotion Law, and by investigating scientific data and articles from various literature and the Internet. In Japan, the Ministry of Health, Labor, and Welfare (MHLW) officially presented the Food with Health Claims (FHC) system that consists of Food with Nutrient Function Claims (FNFC), and innovated Food for Specified Health Uses (FOSHU). In 2005, the FOSHU system was changed to include several new subsystems: Current, Standardized, Reduction of disease risk, and Qualified FOSHU. Finally, to manufacture FOSHU, scientific evidence pertaining to such products must be examined by MHLW. Since FNFC was allowed, only 12 vitamins, ${\beta}-carotene$, and five minerals were approved, though without scientific evidence of efficacy. The Korean Health/Functional Food Act requires that health/functional foods (HFFs) be marketed in measured doses. There are two types of HFFs: generic and product-specific. There are 67 ingredients listed in the act for generic HFFs, and if an HFF has a new active ingredient, it is considered a product-specific HFF. Product-specific HFFs must be approved by the Korean Food and Drug Administration (KFDA). With the present standards, it is impossible to label and advertise functional dairy products with health/functional claims. Government agencies must cooperate to solve this problem, and standardization should be carried out by considering existing health/functional products and claims/indications from other countries.

A Study on Marketing of Cultured Laver Products (양식해태의 유통에 관한 조사 연구)

  • 유충열
    • The Journal of Fisheries Business Administration
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    • v.4 no.1_2
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    • pp.19-57
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    • 1973
  • Laver io one of the most necessary and seasonal items in Korean food from oldtimes. Laver is lagely eaten in dried form, and its supply depends entirely upon culture weeds. The history of laver culture in Korea about sixty or seventy years is older than in Japan. Significance of laver culture is divided into two aspects, one is food supply in the nation, and the other is export to other countries. Houses engaged in laver culture are about foully thousands, and laver production in 1972 is estimated as 1, 3 bitten sheets. (1 sheet is a dried laver of 20 cm sq, in the shape of paper) Especcially meaning of layer production is the concentration of labour input, and systematic management of labour. From around 1920, the method of laver culture was introduced by Japanese Imperialism for mono culture in shallow seas, and mass products of laver is provided to Japan market, DOMESTIC MARKET Fundamental consume function calculates at below, $D_{(68_71)}$=16354 $Y^{0.471}$ $P^{-1.0662}$ where D is total layer demand, Y income variable, P price variable. It means income elasticity is 476. in the whole country, and price elasticity is 1, 07. But generally income elasticity is higher in urban area than in rural area, as shown at 1, 3 in Seoul city. Expence of laver in house expenditure is mutually correlated with another expence, See Table 12 about the relative function. See Table 14 and 16 about the relation between the gathering and the changes of price in auction, wholesale and retail price support system is for two effects, one of which is constraint of the upper price, the other is rise of the lower price. Before the system control, the equation in three year average calculated as below, $Y_{b}$ =18, 907.7455+15435.9364 t (r=0.89) where the origin t=0 is the November and the units are month. Post the system control, $Y_{p}$ =30, 047.9636+1, 631.1721t (r=0.97) therefore, this system has an effect only on the rise of lower price, Average annual margins of laver products at four market levels according to the consumer spent is below. EXPORTING MARKET Japanese demand function of laver products is, Log D=5, 289+1, 108 Log Y-1, 395 Log P (r=0.987) where D is Japanese laver demand, Y income variable, P price variable. according to which income elasticity is 1. 1 and price elasticity is 1.4. Laver production in 1970 tile highest record till then, is estimated as six billion sheets. But the recent improvement of laver culture techniques, the production of seeds and freezing storage of seeds has been stabilized. Futher new culture farms have been developed by means of break- water fences or by floating culture method. These improvements have been backed up with increased demand of laver products. Import quantity and price of Korean laver products are restrained by three organizations, that is producer, distributor and consumer. This relationship calculated by regression equation shows that import is influenced only producer organization, at the sacrifice of consumer profit. For increase to export of laver products, we urgently require to open foreign trade of laver products for Japanese consumer, .and Japan has political responsibility to solve Korean laver structure. But with long run timeseries, as regards Japanese production and import quantity, importing function shows increasing trend as below, 250 million sheets <3, 947.1674+0.005 $L_{g}$ >) 600 million sheets where $L_{q}$ is relative production quantity of laver in Japan. (unit; 100 thousand sheets) Our Export effort should be put on the highly processed products whithin the restraind quote.ote.

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A Positioning Study of National Food: In Perspective of Korean, American, Chinese Food Tourists (세계음식 브랜드 포지셔닝에 대한 연구: 한국, 미국, 중국 음식관광객을 대상으로)

  • Choi, Ha-Yeon;Kwak, Gong-Ho;Kim, Hak-Seon
    • Culinary science and hospitality research
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    • v.23 no.2
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    • pp.86-94
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    • 2017
  • This study was conducted to derive a positioning map using multidimensional scaling method to understand how the brand image of national foods including Korean food, Chinese food, Japanese food, Thai food, and Vietnamese food is perceived by domestic and foreign tourists. In order to achieve the research purpose, this study collected 250 data through online and offline surveys for potential food tourists who are interested in visiting overseas. Except the unfaithful responses or missing values, 202 data were analyzed. As a result, first, 8 factors which are considered to be important by food tourists were extracted. Second, the result of similarity analysis using ALSCAL and PROXSCAL did not show that the foods of the five countries were very similar, but all countries seemed to be more likely to compete with each other. Third, attribute selection also indicates that mean value of food taste (3.88), national image (3.82), and sufficient food quantity (3.65) had high level of importance, respectively. These results may provide practical implications for development of branding strategy in food tourism.

Screening and Characterization of Microorganisms with Fibrinolytic Activity from Fermented Foods

  • Yoon, Seon-Joo;Yu, Myeong-Ae;Sim, Gwan-Sub;Kwon, Seung-Taek;Hwang, Jae-Kwan;Shin, Jung-Kue;Yeo, In-Hyun;Pyun, Yu-Rang
    • Journal of Microbiology and Biotechnology
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    • v.12 no.4
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    • pp.649-656
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    • 2002
  • Fibrinolytic microorganisms were screened from 42 samples of Korean fermented food (7 kinds of Chungook-jang, 14 kinds of commercial Doen-Jang, 5 kinds of home-made Doen-jang, and 16 kinds of Jeot-gal), 15 samples of Japanese fermented food (5 kinds of home-made soybean paste, and 10 kinds of Natto), and 19 samples of Indonesian fermented food (Tempe) as well as starters of Meju (500 microflora from Korea, and 22 from China). Initially, 11 isolates with strong fibrinolytic activity were selected for further characterization. The fibrinolytic activity of the 11 isolates ranged from 89 to 199% of standard plasmin. Four strains, M5l from Korean fermented food (Meju), I 1-1, I 1-4, and I 5-1 from Indonesian fermented food (Tempe), were chosen based on the degree of activity and reproducibility, and identified as Staphylococcus sciuri, Citrobacter or Enterobacter, Enterococcus faecalis, and Bacillus subtilis, respectively. The first two isolates are pathogenic stains while the latter two are considered as GRAS (Generally Recognized As Safe). Fibrinolytic activity of E. faecalis, characterized and designated as BRCA-5, reached a maximum, when the producer was cultivated in Ml7 broth supplemented with 1.0% glucose for 5 h at 37$^{\circ}C$ with shaking at 180 rpm. Compared to commercial fibrinolytic enzymes, the cell-free culture supernatant of 5. faecaiis BRCA-5 showed stronger activity than plasmin and streptokinase, but similar degree of specific activity as nattokinase and urokinase, aud it also demonstrated anticoagulant and antiplatelet activity ex vivo. These features of E. faecalis make it an attractive agent as a biomaterial for health-promoting foods.

Comparison of Soybean and Sweet Potato ${\beta}-Amylases$ (대두 및 고구마 ${\beta}-Amylase$의 비교에 관한 연구)

  • Kim, Young-Hui;Kim, Jun-Pyong;Mikami, Bunzo;Majima, Keiichi;Morita, Yuhei
    • Applied Biological Chemistry
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    • v.30 no.4
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    • pp.305-310
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    • 1987
  • The enzymatic properties of ${\beta}-amylase$ from soybean and sweet potato were compared. The sweet potato enzyme consists of four identical subsunits whereas soybean enzyme has no subunit $structure^{12,\;15)}$. In the denatured state, both enzymes exhibited the same molecular weight on SDS-gel electrophoresis and on gel-filtration analysis. The spectra of circular dichroism revealed that both enzyme have almost same secondary structure but the environment of aromatic side chains are different. The chemical cleavage of soybean and sweet potato ${\beta}-amylases$ at cysteine residues and methionine residues demonstrated the homology of amino acid sequence between the enzymes. The similarity between soybean and sweet potato ${\beta}-amylase$ was also revealed by immunological method. The antibody for soybean enzyme inhibited the activity of sweet potato enzyme but it did not inhibit the activity of wheat, barley and Japanese-raddish ${\beta}-amylases$.

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Effects of Food Material Water Extracts on Content of Testosterone and Dihydrotestosteron in Serum and Skin of Rat (식품소재 물 추출물이 쥐 혈청과 피부의 Testosterone 및 Dihydrotestosteron 함량에 미치는 영향)

  • 이윤경;김정기;조종원;김순동
    • Food Science and Preservation
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    • v.10 no.1
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    • pp.94-98
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    • 2003
  • Effect of mixture of food material water extracts(modouri) composed of Job's tears, maize, buckwheat Japanese mushroom, lovage, licorice and jujube(13 : 50 : 15 : 2 : 5 : 5 : 5, v/v)] on the content of testosterone(T) and dihydrotestosterone(DHT), biochemical and histological changes of rat were investigated. Animal experiments(30 rats) were divided into 3 experimental groups(control, modouri and propecia). The summarized results were as follows: Activities of GOT, GPT, ALP, ${\gamma}$-GTP and content of total cholesterol and total lipid are normal in modouri group. Therefore modouri does not give rise to any damage in the liver. Also in the histological view, modouri does not have any hepatotoxic effect and increase the number of hair folicle. Total(T+DHT) and DHT content in rat serum and skin are significantly decrease in modouri group compare to the control but there is not any significant difference with propecia.

Quality Characteristics of Natto Made by Different Ingredients (재료 구성을 달리하여 제조한 Natto 의 품질특성)

  • O, Seong-Cheon;Jo, Jeong-Sun;Nam, Hae-Yeong
    • Journal of the Korean Dietetic Association
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    • v.6 no.2
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    • pp.117-124
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    • 2000
  • Natto, Traditional Japanese food fermented by Bacillus Natto, has been well known for a good nutritional food. However it has particular flavor, so most Koreans are not fond of it. That is the reason why, garlic(2%) and ginseng(2%) were added to make Natto, acceptable to Koreans. General soybean Natto($S_1$), 2% garlic Natto($S_2$), 2% ginseng Natto($S_3$) and blacksoybean Natto($S_4$) were prepared. The proximate composition revealed the most moisture content in $S_2$among the all samples. The most crude protein, crude fat and ash were found in $S_4$. The non-fibrous and fiber contents were the most in $S_1$and $S_3$. In the texture characteristics, hardness and gumminess were the highest in $S_4$. The highest springness and cohesiveness were found in $S_1$. Adhesiveness and chewing were the best in $S_2$and $S_3$. The minerals composition revealed the most calcium content in $S_3$among the all samples. Fatty acid compositions were mainly consisted of linoleic acid(46.91~48.47%). In the sensory evaluation, $S_3$showed the best preference, appearance and color. In the aspects of taste and texture, $S_4$was mostly preferred. Flavor and viscosity of $S_2$were the best among the all samples. The general soybean Natto($S_1$) without any addition showed low values in most examinations and tests. In the sensory evaluation, $S_3$has the best overall acceptability among the all experimental Nattos.

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A Study on the Mineral Contents of Dolwoe Tea(Gynostemma pentaphyllum Makino) (돌외차(Gynostemma pentaphyllum Makino)의 무기성분에 관한 연구)

  • Park, Young-Hee;Hong, Youn-Ho;Park, Won-Ki
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.16 no.2
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    • pp.105-109
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    • 1987
  • The mineral content of Dolowe, which were prepared in the laboratory and marketed Korean products of Dolwoe, Japanese product of Dolwoe and Korean-roasted products of Dolwoe were analysed and compared. Dolwoe-leaf tea had high mineral content of Ca, Mg, Mn and Cu, while Dolwone-stem tea had high mineral content of K, Na and Fe. Especially in the ash of Dolwoe-stem tea showed the highest mineral content of K (33.4%) Dolwoe teas were extracted for 5 minutes as ratio of $1,000m{\ell}$ boiling water to 4g Dolwoe tea (250: 1, v/w). Comparing the ratio of extraction of minerals in Dolwoe tea made by us and marketed Dolwoe products, K was the most abundant element of all extractions with the rate of $83.2%{\sim}96.3%$ followed by Mg with $44.8%{\sim}62.2%$, Ca with $23.1%{\sim}64.4%$ and Na with $6.3%{\sim}55.6%$. On the other hand Mn, Fe and Cu were extracted in extremely small quantities.

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Comparison of Dietary Behaviors Related to Sodium Intake by Gender and Age (나트륨 섭취량과 관련된 식행동의 성별 및 연령별 비교)

  • Park, Young-Sook;Son, Sook-Mee;Lim, Wha-Jae;Kim, Sook-Bae;Chung, Yeon-Sun
    • Korean Journal of Community Nutrition
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    • v.13 no.1
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    • pp.1-12
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    • 2008
  • This study was performed to understand recognition and behaviors related to sodium intake of Korean adults. The data were collected from subjects including 267 male and 285 female adults in nationwide and compared by gender and by age. We found that the male group showed significantly higher smoking, alcohol drinking, and exercise does the female group. The older group (40 to 59 years) revealed significantly higher exercise and lower alcohol drinking; however general disease and hypertension prevalence, diet therapy practice, and meditation for hypertension were higher. Recognizing sodium levels of foods containing high-sodium, and sodium-nutriture labels when purchasing foods, and knowing differences between salt and sodium of the male group or recognizing sodium levels of foods containing high-sodium of the older group was worse than the other. Among the 32 food behaviors, only 12 were identified as significantly correlated to sodium intake levels including behaviors of preferring Chinese and Japanese foods to Western foods, preferring kimchi to raw vegetables, completely consuming soup, stew, noodle liquid, liking of dried fish and salted mackerel, frequent eat-outs or delivered foods, and so forth. There were significant differences between gender or age groups in terms of sodium intake-increasing behaviors; the male group showed higher behaviors of preferring salty taste and eating all broths. And the older group revealed higher behavior of adding table salt as well as the previous two, however, the younger group showed more behaviors of eat-outs or delivered foods and not the liquid of kimchi.

Monitoring of Commercial Products Sold on Sushi Buffet Restaurants in South Korea using DNA Barcode Information (국내 대형 초밥 뷔페에서 사용되는 수산물의 원재료 모니터링 연구)

  • Kang, Tae Sun
    • Journal of Food Hygiene and Safety
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    • v.35 no.1
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    • pp.45-50
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    • 2020
  • In this study, seafood products (n=26) sold on sushi buffet restaurants in the city of Wonju were monitored by analyzing sequences of DNA barcode markers (cytochrome c oxidase subunit I and 16S ribosomal RNA genes). NCBI BLAST database was screened with the barcode sequences analyzed as a query for species identification. The BLAST search revealed that fifteen samples (58%) analyzed were consistent with their labeling information; however, the ingredients used in seven samples (27%) were not compliant with their label information. In the case of these mislabeled products, ingredients for sutchi catfish sushi and cherry bass sashimi were identified as Pangasianodon hypophthalmus and Lampris guttatus, respectively. For Japanese flying-fish roe sushi and Pacific herring roe sushi, roe of Mallotus villosus was used as an ingredient. Amphioctopus fangsiao and A. membranaceus were used in octopus sushi and soybean-marinated squid products, respectively. This monitoring result can contribute to the protection of consumer rights and the reduction of fraudulent practices in the food industry.