• 한국수산과학회지
• /
• 제54권6호
• /
• pp.835-840
• /
• 2021

This study was conducted to understand the quality characteristics of 89 types of commercial salt-fermented fishery products by measuring their physiochemical compositions and biogenic amine contents. All samples had the following measurements; 41.59-89.20 g/100 g of moisture, 1.71-25.70 g/100 g of salinity, 3.21-7.05 of pH, 0.80-2.93 g/100 g of total nitrogen, 87.02-1,296.78 mg/100 g of amino nitrogen, and 7.30-926.34 mg/100 g of volatile basic nitrogen. The physicochemical components differed extensively between samples from different raw materials, including, fish, shellfish, and others. Histamine (0 to 1,072.2 mg/kg), putrescine (0 to 2,536.4 mg/kg), cadaverine (0 to 545.2 mg/kg of cadaverine), tryptamine (0 to 1,287.9 mg/kg), and tyramine (11.3 to 563.3 mg/kg) were the major biogenic amines detected in the samples. These findings suggest that salt-fermented fishery products meet the domestic criteria but have different ingredient compositions and most had high biogenic amine contents. The results suggest that it is necessary to establish criteria for evaluating the quality characteristics using the ingredient composition and biogenic amine contents of commercial salt-fermented fishery products.

• 한국식생활문화학회지
• /
• 제2권1호
• /
• pp.17-24
• /
• 1987

As people know how to brew a wine from fruits and cereals, they continued to develope various wines good to their taste. Korean wines are also ones made from cereals and they have long been eager to improve the delicate taste. They used to drink Takju, raw rice wine, made from nonglutinous rice and Nuruk, a kind of yeast starter. During Koryo Dynasty, Soju a liquor was imported from Won(the Chinese dynasty). Nowadays this traditional folk wine, which had been developed variously and drunk all over the country, is decreasing year after year. The purpose of this study was to review on the wines ; its kinds, raw materials, brewing method, manufacturing utensils, measuring units and devices and the terms for wine making based on 20 documents published in 1600, in the middle of Yi dynesty. The results of review were as follows. 1. There were 121 kinds of wines at that time in Korea. 2. Among the raw materials for wines, major materials were glutinous rice, nonglutinous rice, wheat flour, wheat, mung bean, and black soybean. And minor materials were pepper corn, Lycium chinenisis, cinnamon, pine needles, pine nuts, jujube, mugwort leaves, lotus leaves, pine corn, pine bud, chrysanthemum, pine flowers, honey, Acanthopanox seoultenses, bamboo-root, marrowbone of blak cow, sweet flag, Ciprus noblis, Saurea lappa, honey suckle, Tricho santhes, azalea, the leaves of the paper mulberry, and bark of chungum tree. 3. There were several kinds of wines such as a wine without using Nuruk, a wine made from glutinous rice, nonglutinous rice, or glutinous and nonglutinous rice with flour. 4. There were several brewing methods for wines such as a wine boiled with ring rice cake, a wine brewed with loaves of rice cake, a wine brewed with hard boiled rice, a wine brewed with rice gruel, and a wine brewed with powdered rice gruel. 5. There were 23 kinds of utensils including measuring devices for weight and volume.

• 한국초지조사료학회지
• /
• 제34권4호
• /
• pp.296-306
• /
• 2014

본 연구는 농식품 부산물을 TMR 원료로 이용하여 사료비 절감 효과와 축산물 품질향상에 도움이 될 수 있도록 그 이용을 활성화하기 위한 농식품 부산물 발생현황조사 및 분석, TMR 이용 현황 및 문제점 조사, 사료이용 시 문제점 및 법률과 제도적 대안을 제시코자 수행하였으며 그 결과는 다음과 같다. 첫째, 폐기물관리법에서 관리되고 있는 유기성폐기물은 폐식용유 10,488톤, 동식물성잔재물 832,493톤, 동물사체 5,740톤, 동물성잔재물 1,171,892톤, 식물성잔재물 2,172,415톤, 왕겨와 미강 12,905톤 등 총 4,205,931톤이었으며 TMR 원료로 이용할 수 있는 식물성 잔재물과 왕겨 그리고 미강이 전체의 51.7%를 차지하였으며 발생지 별로는 전국 상위 10개 지자체에서 76~100% 발생되고 있어 이의 체계적 수급관리시스템이 필요하였다. 둘째, TMR 원료로 사용되는 10대 주요 농식품 부산물은 콩비지, 미강, 깻묵, 맥주박, 주정박, 맥강, 장유박, 감귤박, 버섯부산물 및 기타 식품부산물(빵, 국수, 과자 등)이었다. 셋째, 농가가 농식품 부산물을 이용하는데 가장 큰 애로사항은 농식품 부산물이 폐기물관리법에 의해 폐기물로 관리되고 있어 이를 사용하기 위해서는 재활용신고나 재활용시설설치 등 법률적 의무가 있어 사료이용 활성화를 위해 폐기물 지위 종료제와 같은 제도 개선과 전국적으로 10여 개의 공적 유통센터 설립이 필요한 것으로 사료되었다.

• 한국식생활문화학회지
• /
• 제9권3호
• /
• pp.267-275
• /
• 1994

1. 주식 밥은 쌀, 찹쌀만으로 짓는 흰쌀밥, 기름찰밥이 대부분이었고, 그외의 밥의 주재료는 쌀이었고, 부재료는 잡곡, 두류, 야채, 산채, 견과류 등을 사용하였다. 찹쌀을 주재료로 하는 경우에는 대부분이 찌는 법을 사용하였고, 조미료로는 흰쌀밥을 제외한 거의 모든 종류의 밥에는 소금을 기본으로 이용하였다. 죽은 쌀을 주재료로 한 흰죽이 가장 많았고, 부재료는 유종실류, 한방재료류, 우유등을 이용하여 왼죽상태로 끓이는 것이 특이하였다. 국수는 건국수보다는 손국수의 형태가 많았고, 주재료는 밀가루가, 부재료는 콩가루, 메밀가루, 수수가루, 찹쌀가루등이 사용되었으며, 국수 마는 국물에는 표고버섯, 다시마 이외에 들깨, 참깨, 잣, 호도, 가죽나물 등이 이용되었다. 수제비는 밀가루를 주로 이용한 밀수제비가 대부분 이었고, 찹쌀 새알심 반죽에는 쪽을 넣어 이용하는 경우도 있었으며, 국물맛은 다시마, 표고버섯외에 가죽나물을 사용하여 특이한 맛을 내었다. 2. 부식 찌게보다 국이 3배 정도 많이 이용되었고, 주재료로 국에는 엽경채류가, 찌게에는 열매채소가 주로 사용되었다. 국물맛은 간장과 된장이, 양념은 고추가루, 마늘, 파와 참기름이, 농후제로는 들깨가루가 가장 많이 이용되었다. 조림의 주재료로는 근채류가 대부분이었고, 조리법은 기름에 튀기거나 볶아서 간장, 설탕, 물엿으로 조리는 방법이었고, 찜은 각종채소와 산채류를 국물에 익혀 들깨가루, 찹쌀가루를 섞어 농후하게 하는 방법이었다. 생채, 나물, 볶음에는 엽경채류와 산채류가 주재료로 사용되었고, 조리법으로는 삶거나 데쳐서 무치는 방법이 많았다. 볶음, 나물에는 간장, 소금을, 산채류에는 된장, 고추장을 기본 간으로 하고 있었다. 생채와 나물에는 참기름이, 볶음에는 들기름과 식용유가 주로 이용되었고, 양념에는 마늘, 파 이외에 인공조미료도 이용되고 있었다. 전(튀김)에는 엽경채류와 근채류가 가장 많이 사용되었고, 버섯, 더덕, 도라지, 우엉, 마등은 여러가지 방법으로 전처리한 후에 구이에 사용되었고, 사용되는 기름은 거의 모두 시판 식용유였다. 쌈의 재료는 상치가 가장 많았고, 방장은 된장, 고추장, 막장외에 멸치젓갈도 사용하였다. 회에는 생표고버섯이, 묵의 재료로는 도토리, 메밀, 녹두, 동부등이 주로 사용되었고, 조리법으로는 양념장을 뿌려서 먹는 법외에 묵볶음, 묵장아찌, 묵구이, 묵전등 매우 다양하였다.

• 한국미생물·생명공학회지
• /
• 제50권2호
• /
• pp.228-234
• /
• 2022

Helianthus tuberosus is perennial plant as Compositae family and is shown various physiological activities such as analgesic, antipyretic, anti-inflammatory, anti-fungal, anti-spasmodic, aperient, cholagogue, diuretic, spermatogenic, stomachic, and tonic effects. In this study, we investigated the antidiabetic and anti-inflammatory effects of pancake mixture powder (PM) supplemented with H. tuberosus (PMH) in rat skeletal muscle L6 cells and murine macrophage RAW 264.7 cells, respectively. PM and PMH inhibited in vitro α-glucosidase activity. Glucose consumption was increased by PM and PMH without cytotoxicity in rat myoblast L6 cells. Western blot analysis revealed that PM and PMH down-regulated glycogen synthase kinase (GSK)-3β activation in L6 cells. PM and PMH inhibited inflammatory mediator, nitric oxide (NO) production without cytotoxicity in LPS-induced RAW 264.7 cells. The anti-diabetic and anti-inflammatory effects of PMH was more stronger than those of PM. Anti-diabetic and anti-inflammatory effects of PMH would be due to functional characteristics of the supplemented H. tuberosus and the presence of garlic and onion used as ingredients of PM. Taken together, our results that addition of functional materials such as H. tuberosus in product has synergic effects and PMH is potential candidate for treatment of diabetes through inhibiting inflammation.

• Nutrition Research and Practice
• /
• 제8권4호
• /
• pp.352-359
• /
• 2014

BACKGROUND/OBJECTIVES: In this study, we determined the anti-inflammatory activities and the underlying molecular mechanisms of the methanol extract from Erigeron Canadensis L. (ECM) in LPS-stimulated RAW264.7 macrophage cells. MATERIALS/METHODS: The potential anti-inflammatory properties of ECM were investigated by using RAW264.7 macrophages. We used western blot assays and real time quantitative polymerase chain reaction to detect protein and mRNA expression, respectively. Luciferase assays were performed to determine the transactivity of transcription factors. RESULTS: ECM significantly inhibited inducible nitric oxide synthase (iNOS)-derived NO and cyclooxygenase-2 (COX-2) derived PGE2 production in LPS-stimulated RAW264.7 macrophages. These inhibitory effects of ECM were accompanied by decreases in LPS-induced nuclear translocations and transactivities of $NF{\kappa}B$. Moreover, phosphorylation of mitogen-activated protein kinase (MAPKs) including extracellular signal-related kinase (ERK1/2), p38, and c-jun N-terminal kinase (JNK) was significantly suppressed by ECM in LPS-stimulated RAW264.7 macrophages. Further studies demonstrated that ECM by itself induced heme oxygenase-1 (HO-1) protein expression at the protein levels in dose-dependent manner. However, zinc protoporphyrin (ZnPP), a selective HO-1 inhibitor, abolished the ECM-induced suppression of NO production. CONCLUSIONS: These results suggested that ECM-induced HO-1 expression was partly responsible for the resulting anti-inflammatory effects. These findings suggest that ECM exerts anti-inflammatory actions and help to elucidate the mechanisms underlying the potential therapeutic values of Erigeron Canadensis L.

• 한국식품영양과학회지
• /
• 제46권3호
• /
• pp.358-367
• /
• 2017

본 연구에서는 다양한 건강기능식품의 기능성 원료 및 부원료에 대하여 천연 유래의 보존료(소르빈산, 안식향산, 프로피온산)의 문헌상의 함유량을 조사하며, 국내 유통 건강기능식품 원료 중 천연 유래 보존료의 검출 가능성이 있는 원료를 선정하고 수집하여 천연 유래 보존료의 함유량 조사를 시행하고자 하였다. 식품공전상의 보존료 시험법의 건강기능식품의 기능성 원료에 대한 유효성을 검증하기 위해 액체, 분말, 유지시료를 선정하여 이에 대한 직선성, 정확성, 정밀성, 회수율, 검출한계 및 정량한계에 대한 시험법 검증을 실시하였다. 3가지 유형에 대하여 직선성은 0.99 이상의 높은 직선성을 보였으며, 정밀성은 일간과 일내에서 0.5~9.2%, 정확성은 84.0~123.9%의 정확성을 보였다. 회수율은 각각의 보존료에서 88.7~98.9%를 나타냈고, 검출한계는 0.03~1.30 mg/kg, 정량한계는 0.10~3.80 mg/kg으로 산출되었다. 시료는 총 80품목 212건을 수집하여 분석을 하였다. 그 결과 48품목 85건의 시료에서 보존료 성분이 검출되었다. 전체 보존료 성분의 검출률은 40.1%였으며, 26건의 시료에서 중복의 보존료 성분이 검출되었다. 소르빈산은 7건의 시료에서 검출되었으며, 안식향산은 60건, 프로피온산은 47건에서 검출되어 안식향산이 가장 높은 검출률을 보였다. 검출된 보존료 성분의 함량 분포는 소르빈산의 경우 10 mg/kg 이하가 5건, 50 mg/kg 이하가 1건, 500 mg/kg 이하가 1건 검출되었으며, 안식향산의 경우 10 mg/kg 이하가 36건, 50 mg/kg 이하가 14건, 100 mg/kg 이하 및 500 mg/kg 이하가 각각 4건이었으며, 500 mg/kg 이상 검출된 경우도 2건이었다. 프로피온산의 경우 10 mg/kg 이하가 25건, 50 mg/kg 이하가 13건, 100 mg/kg 이하가 3건, 500 mg/kg 이하가 6건이 검출되어 시료에서 검출된 보존료의 함량은 10 mg/kg 이하가 다수를 차지하고 있었다. 본 연구 결과를 통하여 건강기능식품의 기능성 원료에 대한 천연 유래 보존료의 DB를 마련하고, 향후 건강기능식품 중 보존료의 천연 유래 여부 판단 시 근거 자료로 활용이 가능할 것이며, 국가 간의 교역 시 보존료 사용기준 위반 등으로 인한 무역마찰에 대한 기초자료로 활용이 가능할 것으로 판단된다.

• 한국축산식품학회지
• /
• 제33권2호
• /
• pp.149-154
• /
• 2013

Food hygiene practices must be maintained from farm to table in order to prevent contamination by microorganisms. This study was conducted to investigate consumer hygiene practices related to the refrigerator storage of meat, including a microbial analysis, monitoring of refrigerator temperatures and consumer surveys of female homeowners in the capital area of Korea. Home refrigerator temperatures were maintained above $5^{\circ}C$ in 26 (19.7%) of the 132 houses investigated. The percentage of the refrigerators with a total microbial count over $10^2\;CFU/100\;cm^2$ was 14.4%. No E. coli, Salmonella spp. or Listeria monocytogenes microbes were detected. However, Staphylococcus aureus was detected in 14 houses (10.6%). The only statistically significant difference in hygiene practices between the non-contamination group and contamination group was in the last time of refrigerator cleaning (p<0.01), as determined by the consumer survey. To improve food hygiene when using a refrigerator, raw materials must be packaged, meat should be stored only on a designated shelf, and cooked foods must be contained to prevent cross-contamination. The refrigerator should be cleaned regularly, at least once a month, and refrigerator thermometers should be monitored below $5^{\circ}C$ in order to keep food safe.

• Preventive Nutrition and Food Science
• /
• 제19권1호
• /
• pp.10-18
• /
• 2014

In this study, Woongjin fermented red ginseng extract (WFRG) was evaluated for its potential ability to act as an adjuvant for the immune response of mice. For the in vitro study, macrophages were treated with serial concentrations ($1{\mu}g/mL$, $10{\mu}g/mL$, and $100{\mu}g/mL$) of WFRG. For in vivo studies, mice were administered different concentrations (10 mg/kg/day, 100 mg/kg/day, and 200 mg/kg/day) of WFRG orally for 21 days. In vitro, the production of nitric oxide and TNF-${\alpha}$ by RAW 264.7 cells increased in a dose-dependent manner. In vivo, WFRG enhanced the proliferation of splenocytes induced by two mitogens (i.e., concanavalin A and lipopolysaccharide [LPS]) and increased LPS-induced production of TNF-${\alpha}$ and IL-6, but not IL-$1{\beta}$. In conclusion, WFRG has the potential to modulate immune function and should be further investigated as an immunostimulatory agent.

• 대한지역사회영양학회지
• /
• 제23권2호
• /
• pp.116-127
• /
• 2018

Objectives: The purpose of this study was to examine the coverage of the current mandatory nutrition labeling system on the nutrient intake of Koreans. Methods: KNHANES dietary intake data (2013) of 7,242 subjects were used in the analysis. KNHANES dietary intake data were collected by a 24-hour recall method by trained dietitians. For analysis, all food items consumed by the subjects were classified into two groups (foods with mandatory labeling and other foods). In the next step, all food items were reclassified into four groups according to the food type and nutrition labeling regulations: raw material food, processed food of raw material characteristics, processed foods without mandatory labeling, and processed foods with mandatory labeling. The intake of energy and five nutrients (carbohydrate, protein, fat, saturated fat, and sodium) of subjects from each food group were analyzed to determine the coverage of the mandatory nutrition labeling system among the total nutrient intake of Koreans. Results: The average intake of foods with mandatory labeling were 384g/day, which was approximately one quarter of the total daily food intake (1,544 g/day). The proportion of energy and five nutrients intake from foods with mandatory labeling was 18.1%~47.4%. The average food intake from the 4 food groups were 745 g/day (48.3%) for the raw food materials, 54 g/day (3.5%) for the processed food of raw material characteristics, 391 g/day (25.3%) for the processed foods without mandatory labeling, and 354 g/day (22.9%) for the processed foods with mandatory labeling. Conclusions: Although nutrition labeling is a useful tool for providing nutritional information to consumers, the coverage of current mandatory nutrition labeling system on daily nutrient intake of the Korean population is not high. To encourage informed choices and improve healthy eating habits of the Korean population, the nutrition labeling system should be expanded to include more food items and foodservice menus.