• Journal of Food Hygiene and Safety
• /
• v.33 no.5
• /
• pp.330-338
• /
• 2018

The aims of this study were to investigate the perception of confectionery bakers working in Gyeongnam province for food allergy and to find ways to improve and manage food allergy in confectionery and bakery. The questionnaire was composed of general questions and other questions related to food allergy in confectionery and bakery, and the questionnaires were distributed to the bakers working in Gyeongnam. Sixty nine of 102 confectioneries and bakeries responded to this study, and 60 (87.0%) out of 69 people were aware or had heard about food allergy. However, 54 (78.3%) out of 69 lacked prior education about the management of food allergy. Fifty one (73.9) of 69 people responded that they strongly considered food allergy in the manufacture of the products, but they were not educated about the management of food allergens and symptoms of food allergy. Confectionery bakers were aware about food allergies, but did not label food allergen on the products and have a specific management for food allergens at the work site. Therefore, it is necessary to educate the confectionery bakers about food allergy and to develop and distribute a manage program of food allergens in the field. The result from the present study could be used as basic data for the investigation of awareness for food allergy of confectionery bakers working in Korea.

• Journal of Life Science
• /
• v.31 no.5
• /
• pp.481-487
• /
• 2021

The purpose of this study was to identify fungi that degrade product value during the storage and distribution of confectionery products, and to investigate the antifungal effect of organic acid and UV-C treatments on high carbohydrate products. Fungi isolated from spoiled high carbohydrate confectionery were identified as Wallemia sp., Aspergillus sp-1 and Aspergillus sp-2 depending on homologies with ITS1 and ITS4 sequences. The isolated fungi were assayed for antifungal activity by treatment with acetic acid, citric acid, lactic acid or maleic acid. As a result, it was confirmed that the growth of Wallemia sp. and Aspergillus sp-2 was suppressed by treatment with 0.2 M and 0.35 M acetic acid, respectively. In addition, as a result of confirming the antifungal effect according to the UV-C irradiation time, the growth inhibitory effects of Wallemia sp. and Aspergillus sp-2 were shown in irradiation for 30 min and the growth inhibitory effect of Aspergillus sp-1 was shown in irradiation for 40 min. The result of the sensory evaluation of the untreated and 0.35 M acetic acid-treated high carbohydrate confectionery, there were not significant changes in taste, color, abnormal taste, hardness and texture, but there were significant differences in sour taste and smell. As a result of the above study, the effect of inhibiting fungi growth on the product by treatment with organic acid and UV-C irradiation was confirmed, and it is expected to be used in confectionery that were concerned about the occurrence of fungi in the distribution process.

• Journal of Applied Tourism Food and Beverage Management and Research
• /
• v.9
• /
• pp.33-65
• /
• 1998

Lots of companies in food industry are developing thmselves to enhance their competitiveness for the upcoming 21 st century There are many troubles in food industry need lots of manpower because of bad invironmental problem and strong regulation by the goverment the The most serious problem in confectionery business is to overcome the disproportion of manpower. This study tries to establish management for effective management on the basis of referred theme. the concrete purpose of this study to indicate effective management.

• The monthly packaging world
• /
• s.96
• /
• pp.106-107
• /
• 2001

• Korean Journal of Food Science and Technology
• /
• v.24 no.1
• /
• pp.74-81
• /
• 1992

To develop the beverage from Schizandra chinensis Baillon, extraction condition was optimized, using the fractional factorial design with 3 variables and 3 levels, by a RSM computer program. The optimum extraction time, extraction temperature and alcohol concentration levels were 3 hrs, $80{\sim}85^{\circ}C$ and 0%(water) for a desired yield, color and non-volatile organic acid. And to obtain the optimum recipe, amounts of extract, sugar and citric acid were optimized, using the fractional factorial design with 3 variables and 3 levels, by a RSM program. The optimum extract, sugar and citric acid levels were 4%, 9.6%n and 0.06%, respectively, for a disired flavor and overall acceptance.

• Journal of Korean Society of Industrial and Systems Engineering
• /
• v.43 no.1
• /
• pp.26-33
• /
• 2020

The plastic waste problem is deepening all over the world. Plastic wastes have serious impacts on our lives as well as environ- mental pollution. The production and use of plastics increases every year, but once they are produced, they usually roam the earth for hundreds or thousands of years to pollute the environment. Although there is growing interest in plastic issues around the world and environmental regulations are being tightened, but no clear solution has yet been found. This study suggests Environmental degradation index (EDI). EDI can help raise consumers' attention to plastic wastes. In addition, EDI will contribute to reduce them in the future. As far as we know, this is the first study. We developed EDI for the confectionery packaging. This study defines four factors that may affect the environment of confectionery packaging: greenhouse gas emissions, energy consumption, methane emissions, and packaging space ratio. Then we quantify the value of each element and compute EDI as the sum of the four component values. In order to evaluate the feasibility of EDI proposed in this study, confectionery-packaging materials distributed in Korea were collected and analyzed. First, the types of confectionery are classified into pies, biscuits, and snacks and basic data was collected. Then the values of the four components were calculated using existing research data on the environment. We can use the proposed EDI to determine how much a product packing affects the environment.

• Korean Journal of Food Science and Technology
• /
• v.29 no.5
• /
• pp.1038-1044
• /
• 1997

The mode of the combined effect of adipic acid and medium chain monoglycerides was investigated by using nine strain. Though monoglycerides alone had little antibacterial activity against gram negative strains, the combined use with adipic acid showed much higher activity against others of gram positive strains as well as gram negative strains. But exceptionally, it seemed difficult practically to prevent the growth of lactic acid bacteria completely by the combined use of adipic acid and monoglyceride. For yeast and mold, monoglycerides alone had a high activity but adipic acid had a little activity. In antibacterial mechanism, we thought that adipic acid acted on the cell envelope and then monoglyceride acted on the altered cell.

• Korean Journal of Food Science and Technology
• /
• v.24 no.2
• /
• pp.111-116
• /
• 1992

Production of cocoa butter equivalent fat (CBE) from palm oil and stearic acid by reverse micelle lipase reaction system was studied. Qualitative and quantitative analyses of triglycerides were performed by HPLC. The reaction conditions for maximum conversion from triolein and stearic acid to 1-stearoyl-2,3-dioleoyl glycerol(SOO) and 1,3-distearoyl-2-oleoyl glycerol(SOS) were as follows: a molar ratio of water/Aerosol OT, 10; triolein, 30 mM; stearic acid, 90 mM; pH, 7.5; and temperature, $50^{\circ}C$. By lipase in reverse micellar system containing palm oil and stearic acid, 1,3-dipalmitoyl-2-oleoyl glycerol(POP), 1-palmitoyl-2,3-dioleoyl glycerol(POO) and SOO decreased, but large amounts of 1-palmitoyl-2-oleoyl-3-stearoyl glycerol(POS) and SOS was formed.

• Korean Journal of Food Science and Technology
• /
• v.23 no.3
• /
• pp.336-340
• /
• 1991

Correlations among instrumental. sensory parameters and overall preference of jelly texture were studied. Instrumental rheological characteristics of the jelly were measured with a rheometer, and sensory and overall score were measured by sensory evaluation. Instrumental maximum force was correlated to sensory hardness and shortness, and sensory springiness and stickiness were correlated to instrumental springiness and adhesiveness force respectively. Also the most significant instrumental parameters with respect to overall preference were cohesiveness and adhesiveness force with their values being 0.93 and 0.89 repectively. Multiple linear regression resulted in a following equation: overall score = 2.70 + 6.25(cohesiveness) - 0.095(adhesiveness force) with a correlation coefficient of 0.94.

• Korean Journal of Food Science and Technology
• /
• v.29 no.2
• /
• pp.387-389
• /
• 1997

Effect of concentrations of wheat flour and glucose on the sponge fermentation of soda cracker by the mixed lactic acid bacteria of L. brevis, L. fermentum and L. plantarum was investigated. When glucose was added to the wheat flour solution, pH was higher and TTA (total titrable acid) was lower as compared with the medium without glucose. This results suggested that glucose in the solution stimulate cell growth but inhibit the production of organic acids. With increasing of wheat flour concentration, pH decreased and TTA increased during the sponge fermentation of soda cracker.