• Proceedings of the Culinary Society of Korean Academy Conference
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• 2005.10a
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• pp.61-86
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• 2005

Kimchi power made by kimchi fermentation and freeze-drying was added to Western foods of sauce, soup, pizza, cracker and bread. Flavor qualities of the processed fusionfoods were evaluated by analyzing volatile compounds and sensory evaluation. The optimum condition of kimchi fermented for the best flavor quality of freeze-drying was the ranges of pH4.0${\sim}$pH4.7 and acidity 0.5${\sim}$0.8. The number of volatile compounds identified from extracts of the freeze-dried kimchi powder was 24, which contained 7 alcohols, 5 esters, 5 acids, 3 sulfur-containing compounds, 2 aldehydes, 1 oxygen-containing and 1 other. Among the identified compounds, the most abundant compound was eugenol(39.40%), followed as the order of dodecanoic acid(4.91%), acetic acid(1.70%), methyl 2-propenyl disulfide(1.52%), hexanal(1.51%) and 2-pentylfuran(1.18%). These compounds affected the flavor quality of kimchi powder.

• The Korean Journal of Food And Nutrition
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• v.12 no.1
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• pp.91-94
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• 1999

The amount of creatinine contained in the beef imported beef pork and chicken marketing four beef pork, and chicken, marketing four beef stocks seven ramyon soups and three hams and sausages were studied by spectrophotometry with alka-line picrate. Content of creatinine in beef was 252mg/100g of sample and it is higher than that of impor-ted beef. The amount of creatinine increases as follows; chicken

• Journal of the East Asian Society of Dietary Life
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• v.18 no.2
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• pp.242-252
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• 2008

The objective of this study was to suggest a new efficiency measurement indicator for evaluating the menu management efficiency of decision making units(DMUs) in contract-foodservice operations and to determine the relationship between the DEA(data envelopment analysis) menu efficiency score and menu factors. The results of applying DEA revealed relatively efficient types of service and frequency of meals. The efficient service was shown as a self-service type that operates Monday to Saturday. The considered menu factors included meal price, food cost per meal, meal counts, number of menu items, use of favorite menu use, forecasting error, accuracy of ordering, ratio of inventory, ratio of food loss, use of processed foods and use of prepared vegetables are considered. There were significant correlations between the DEA score and meal price, meal counts, number of menu items, ratio of food loss, accuracy of ordering and use of processed foods respectively. According to the regression results, menu price had a positive influence on the DEA menu efficiency score, and food cost per meal and the use of prepared foods had negative influences respectively.

• Journal of Microbiology and Biotechnology
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• v.14 no.6
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• pp.1150-1156
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• 2004

The GMO (Genetically Modified Organism) labeling system on raw materials has been in Korea since March 2001, and genetically modified organisms (GMOs)-derived foods since July 2001. Therefore, we designed a multiplex PCR method to ascertain the validity of the labeling system and to monitor the status of circulation for genetically modified maize (GM Maize). Five lines of GM Maize (GA21, TC1507, Mon810, NK603, and Bt176) were used, and specific primer pairs were designed to detect each line. Using this method, the different lines of GM Maize were monitored from raw products and processed foods in Korean market. Some of the maize processed foods and raw materials were shown to contain more than one foreign gene. This method was found to be effective for-detecting five different GM Maize in a single reaction.

• Journal of Agricultural Extension & Community Development
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• v.11 no.1
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• pp.67-81
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• 2004

The objectives of this study were; a) to review the Ilgam Gatgi or a job project of the rural women b) to relate the vocational educational strategies for human resources development and c) to suggest appropriate vocational education programs for rural women in Korea. The study was carried out through literature reviews, and the results of the study were as follows : First, government should provide appropriate information and educational programs to support rural women for facilitating them to have a sound understanding of the Ilgam Gatgi project. Second, government should provide diverse vocational education programs to facilitate participation in the tasks such activities as for upbringing management mindness, counting and marketing abilities. Research and development works should be emphasized to develop further the traditional foods as well as new products. Third, national support activities should be reinforced to let the people recognize the Ilgam Gatgi projects and its products. and governmental supports should be made to establish cyber business transactions system for the products from the Ilgam Gatgi projects. Fourth education for the laws and regulations on manufacturing and marketing of processed foods would be necessary for rural women, since the majority of the products from the Ilgam Gatgi projects were processed foods.

• Journal of Food Hygiene and Safety
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• v.9 no.4
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• pp.191-198
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• 1994

The major purpose of the present study is to syrvey vegetables, meats, seafoods, processed foods and imported foods for the presence of Listeria spp. and to prevent listeriosis caused by the contamination of Listeria monocytogenes. Listeria spp. was not found in vegetables and processed foods. The optimum growth condition of isolates indentified as Listeria monocytogenes was pH 7.0 and 37$^{\circ}C$. the antimicrobial effect of grapefruit seed extract(GFSE) was observed in the level of more than 100ppm by disk method. When 1ml(2.5$\times$106 CFU/ml) of Listeria monocytogenes was inoculated and incubated for 3 days at 3$0^{\circ}C$, the total cell number of the organism was 4.5$\times$109 in the control, 7.2$\times$103 in 100 $\mu\textrm{g}$/ml of GFSE medium, and 3.5 $\mu\textrm{g}$/ml of GFSE medium. Direct visualization of microbial cells by using both transmission electron microscope and scanning electron microscope showed microbial cell membrane the function of which was destroyed by treating with the dilute solutions of GFSE. It could be confirmed that GFSE completely inhibited the growth of the test strain of Listeria monocytogenes.

• Food Science and Biotechnology
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• v.16 no.5
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• pp.789-795
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• 2007

This study was undertaken to investigate the producibility of processed foods utilizing 6 newly developed non-glutinous rice cultivars. First, cooked rice, cake, cookies, bread, and slender rice cake sticks were prepared with the newly developed cultivars; then their physicochemical and textural properties were evaluated. The rice samples had similar pasting temperatures and peak times, but different viscosities and other pasting properties. The textural analysis results suggested that 'Chucheong' was appropriate for cooked rice due to its low amylose content; hardness, and springiness; 'Ilphumbyeo' for rice cakes due to its high amylose content, moderate cohesiveness and adhesiveness, and low hardness; 'Ilphumbyeo' for cookies due to its high amount of protein, and low cohesiveness and adhesiveness; 'Ilphumbyeo' for bread due to its high amylose content, moderate hardness, and low consistency; and 'Ilphumbyeo' for the slender rice cake sticks due to its low hardness, moderate breakdown, paste viscosity, and setback.

• Journal of Distribution Science
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• v.19 no.4
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• pp.37-51
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• 2021

Purpose: The purpose of this study is to provide a basis for establishing a policy to promote the export of Korean goods through the economic ripple effect of the Korean Wave. From 2001 to 2017, cultural goods exports and consumer goods exports data to 102 countries were used to estimate the effect of cultural goods exports on domestic consumer goods exports. Research design, data and methodology: Based on the Gravity Model, we analyzed the effects of domestic film, publishing, music, broadcasting, clothing, cosmetics, processed food, IT products, and automobiles on the export of consumer goods. Results: The empirical analysis estimated the trade creation effect of exports of cultural products driving exports of consumer goods and found that a 1% increase in exports of cultural products increased 0.136% in exports of consumer goods. Conclusions: The average rate of change in consumer goods exports due to changes in cultural product exports was 22.44, which could be interpreted as an increase of $2,244 in exports of consumer goods such as IT products, cosmetics, clothing, and processed foods. According to the analysis of export-driven effects of each consumer item by dividing cultural products by sector, the effects of export of processed foods, clothing, cosmetics, IT products, and film, music, publishing exports were statistically significant.

• Journal of the Korean Dietetic Association
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• v.13 no.4
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• pp.345-356
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• 2007

The purpose of this study was to investigate utilization and storage management practice of the frozen and refrigerated foods in school foodservice. 222 dietitians employed in school foodservice were surveyed. In school foodservice, the refrigerated stock farm products and seafoods (78.3%) were more used rather than frozen products (47.5%). According to school foodservice characteristics, the refrigerated meats including dairy products were more frequently used in elementary and middle schools than high school foodservice. On the other hand, the foodservice in high school used more frozen seafoods and processed foods than elementary school did. The data also showed a tendency for the contracted foodservice using more frozen meats and seafoods rather than refrigerated products when comparing with the self-operated foodservice. In terms of receiving conditions, storage methods and storage time, the result indicated that frozen or refrigerated products were often delivered at inappropriate temperature. Especially some products which were needed to be shipped and stored at refrigerated temperature such as mollusks, were delivered and kept at room temperature. The most frequently used thawing method were running water (56.9%), however, the frozen products were often sitted at room temperature for the purpose of thawing. According to the results, several inappropriate handling processes for frozen and refrigerated products were found in school foodservice. In order to improve handling process for frozen and refrigerated products, recognition of food handlers' weakness about storage and distribution, development of radical standards for receiving conditions, storage and thawing methods should be debated.

• Journal of Nutrition and Health
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• v.37 no.8
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• pp.712-721
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• 2004

The objective of this study was to evaluate the microbiological quality of heating and after-heating processed foods for implementation of a HACCP system in day-care center foodservice operations. The evaluating points were microbial assessment and temperature of foods during receiving, cooking, and serving in heating process. In non-heating process, in addition to monitoring microbial assessment of food during preparation, cooking, and serving steps, the microbial populations of employees' hands and utensils and serving temperature were also evaluated. Microbiological quality was assessed using 3M Petrifilm$^{TM}$ to measure total plate count and coliforms for foods and utensils and Staphylococcus aureus for hands in five Gumi day-care centers. Microbiological quality assessment for foods and utensils is summarized as follows. Microbiological quality of the heating processed foods was satisfactory for cooking and serving steps. The internal temperature of food was above 74$^{\circ}C$. However, temperature control before the serving step was not achieved due to inappropriate time management between the cooking and serving steps. In the after-heating process, the total plate counts of boiled mungbean sprouts salad, blanched spinach salad, com vegetable salad were below the standard at the serving step. The majority of samples showed that coliforms exceeded the norm, which is thought to be the result of the cross-contamination from utensils. These results suggest that it is essential to educate employees on the importance of hand washing and of avoiding cross-contamination by using clean, sanitized equipment to serve food in the after-heating process. Establishing Sanitation Standard Operating Procedures (SSOPs) is an essential part of any HACCP system in day-care center foodservice operations.