• Journal of Dairy Science and Biotechnology
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• v.26 no.2
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• pp.51-56
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• 2008

Using central composite design, we have designed optimization of the manufacturing of processed butter. And response surface analysis by least-square regression was used Statistical Analysis System(SAS). Central composite design can be achieved by response surface techniques that allow flexibility in modeling and analysis. Response surface methodology(RSM) was used to optimize hardness(%) using as independent variables; the content of butter($X_1$), ranging from 50 to 90(%), the content of soybean oil($X_2$), from 0 to 20(%), and the hydrogenated soybean oil($X_3$) from 0 to 4(%). The results on the regression coefficients calculated for overrun by response surface by least-square regression(RSREG) were followed. It was considered that the linear regression was significant(p<0.01). As for the processed butter, the regression model equation for the hardness(Y, %) to the change of an independent variable could be predicted as follow: $Y=60.88-8.92X_2-{29.3X_2}^2$. The optimal for the manufacturing of processed butter were determined at the content of butter of 88.22%, soybean oil of 6.71% and hydrogenated soybean oil of 2.36%, respectively. Optimum compositions were resulted in hardness of 65.78 N. Finally the reference sample(Butter in the morning, Seoul Dairy Co-op.) and processed butter manufacturing under the optimal conditions were compared with spreadability test. The spreadability scores result from reference sample and butter under optimal conditions was not found a significant difference.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.5
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• pp.518-523
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• 2018

This study analyzed the food safety in processing process of simple-processed fishery products. A total of 88 samples analyzed for the presence of pathogenic bacteria and physicochemical hazards. No major foodborne pathogenic bacteria, such as Salmonella sp., Listeria monocytogenes and Escherichia coli O157:H7, were detected in any of the samples. However, Bacillus cereus (12 samples, 13.6%) and Staphylococcus aureus (15 samples, 17.0%) were frequently detected in both the intermediate processing stages and the final products, although cell populations were not high. Very small amounts of heavy metals and histamine were detected in some samples, in quantities that did not exceed the safe guidelines according to Korean Government regulations. Similarly, no other physical hazards such as foreign material were observed in any of the samples. We concluded that there are no significant pathogenic bacteria or physicochemical food hazards in simply processed fish products from Korea. The present study strongly suggests that increased food sanitation measures should be implemented to decrease the prevalence of S. aureus in simple-processed fishery products.

• The Journal of the Korea Contents Association
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• v.12 no.2
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• pp.453-460
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• 2012

Food tourism has grown exponentially every year and food is now considered a vital component of the tourism experience. In recent years, smartphone applications have emerged as a new tool helping travelers create experiences, which allow a number of users to access easily informations about foods while traveling abroad. This study propose a new developing model of food cultural contents for smartphone application for international travelers, 'menu guide for international travelers'. It was created by a group of experts in food culture, who had been lived or are living in 10 different countries, and the collective intelligence enabled to create extensive and reliable food cultural contents. Therefore, it is considered that this developing model of food cultural contents will be a good example for the development of mobile contents for smartphone applications.

• Journal of the Korean Society of Food Culture
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• v.35 no.2
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• pp.143-155
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• 2020

This study was conducted to compare differences in dietary habits and snack consumption behaviors according to level of job stress among 20- to 30-year-old office workers. Subjects were 205 office workers working in companies located in Seoul and the metropolitan area. Self-administered questionnaires written by the subjects were statistically analyzed by the SPSS 20.0 program. Subjects were classified into a high-risk job stress group (n=102, High-RSG) or low-risk job stress group (n=103, Low-RSG) by level of job stress. For dietary habits, the duration of meal time before suffering from job stress in High-RSG was significantly faster compared to Low-RSG. Appetite after suffering from job stress in High-RSG was significantly higher compared to Low-RSG. For snack consumption behaviors, the reason for snack intake was 'job stress' for 42.2% in High-RSG and 'hunger' for 31.1% in Low-RSG (p<0.05). Energy intake in the form of chocolates, castellacakesmuffins, and flavored milk during working hours was significantly higher in High-RSG compared to Low-RSG (p<0.05). Therefore, this study suggests that dietary guidelines to ameliorate job stress should be developed in order to manage and improve dietary habits caused by suffering from job stress among young office workers at companies.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.1
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• pp.71-77
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• 2009

The principal objective of this study was to develop processed food with the effect of aged garlic by assessing the quality characteristics of cookies. Cookie samples were prepared with shredded aged garlic at varied levels of 0, 1, 3, 5, and 7%. The pH of dough decreased significantly with the addition of aged garlic. The spread factor of control samples also evidenced significantly higher values than the other samples. The results of a hardness assessment demonstrated that the addition of aged garlic exerted a significant effect on cookie hardness. The sensory evaluation showed that the properties of color, garlic aroma, and garlic taste of cookies tended to increase with increased levels of addition of aged garlic. The cookies with 1% and 3% added aged garlic had similar or significantly higher acceptance scores than the control cookies, for all properties except color.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2018.04a
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• pp.100-100
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• 2018

물 고추냉이는 십자화과의 숙근성 다년생 초본식물로서 일본과 대만 등에서 재배되며 세계 여러 나라에서 식품, 가공원료, 향신료, 의약소재 등으로 이용되고 있다. 우리나라에서는 철원과 무주 등에서 재배되고 있으나 재배환경 및 기술의 한계로 규모와 생산량은 매우 저조한 실정이다. 따라서 본 연구는 물 고추냉이 순환 베드시스템 개발을 위한 기초연구로 수행되었다. 마사토의 높이와 고랑의 유무에 따라 3개 베드 (A-마사토 높이 4.0cm, 고랑 있음, B-마사토 높이 5.5cm, 고랑 있음, C-마사토 높이 7.0cm, 고랑 없음)로 시험하였다. 물 고추냉이의 생장량과 식물체 내의 양분 분석(질소, 인산, 칼륨)을 분석하였다. 그 결과 베드 높이가 가장 낮고(4cm) 고랑이 있는 베드에서 생장량이 가장 우수하였고 마사토 높이가 가장 높은(7cm) 처리구보다 생장량이 2배 이상 증가하였다. 전체적으로 엽장보다 엽폭이 길었고 심장형 잎의 특성을 그대로 나타내었다. 식물체 내의 양분 분석 결과 처리구 별로 질소, 인산, 칼륨의 함량 차이가 크게 나타났다. A 베드에서 질소 4,150, 인산 500, 칼륨 1,500ppm 에 비하여 C 베드는 질소 730, 인산 120, 칼륨 700ppm 정도로 낮았다. 대조구의 동일 지역, 동일 기간의 계류지 하우스재배(데이터 미발표)에 비해 순환식 베드 재배가 우수하였고, 특히 A 베드에서 가장 우수하여 절수, 2단 재배 등의 예상되는 효과를 감안할 때 물 고추냉이 순환식 베드 재배의 가능성이 충분하다고 판단된다.

• Korean Journal of Community Nutrition
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• v.9 no.5
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• pp.636-643
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• 2004

The purpose of this study was to investigate school dietitians' perception on nutrition labelling of processed and packaged foods in the Incheon area. This study was carried out through a self-administered questionnaire and the subjects were 203 school dietitians. The results were summarized as follows. Most of the subjects checked nutrition labeling of processed and packaged foods when they purchased these foods for school lunch. However, the main reason for their checking nutrition labeling of processed and packaged foods was not for nutrition but for food safety. There were significant differences in the subjects' understanding and trust on nutrition labeling of processed and packaged foods by employment school. The scores of the subjects' satisfaction, understanding and trust on nutrition labeling of processed and packaged foods were not high. There were significant differences in the subjects' perception and concern about content information on nutrition labeling of domestic processed and packaged foods by employment school. Most of the subjects answered that it is almost necessary or very necessary to implement nutrition labelling of processed and packaged foods. Also their most preferred method of nutrition labelling was to label nutrient content. As the most important nutrient and functional component necessary for nutrition labelling, they answered energy, mineral such as calcium and iron, protein, total fat, cholesterol, vitamin, sodium and dietary fiber in order. As the major prerequisite task for the implementation of nutrition labelling, they answered formulation of nutrition labelling-related rules, and education and motivation for consumer, Therefore, it is necessary to activate the mandatory nutrition labelling of the processed and packaged foods and to prepare its consumer education program for school dietitian.

• Korean Journal of Plant Resources
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• v.15 no.3
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• pp.216-220
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• 2002

To obtain the basic information for the utilization of Salicornia herbacea L. as a raw material in food and chinese herbs, chemical components of it were investigated. Leaves and stems of S. herbacea L. from the western coast of Korea were used after dry and grinding with powder. Dietary fiber, total sugar and uronic acid contents of S. herbacea L. were 60.7, 15.2 and 2.6% , respectively. This result suggest that dietary fiber content of S. herbacea L. is so higher than others. Choline and betaine which are important as bioactive compound in body were detected with the value of 29mg/100g and 888mg/100g, respectively. Mineral components of S. herbacea L. were rich in Na (2880mg/100g), Ca (440mg/100g), K (930mg/100g) and Mg (356mg/100g).

• Applied Biological Chemistry
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• v.35 no.5
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• pp.339-345
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• 1992

In order to enhance the processing quality and utility of alaska-pollack meat, the optimum conditions for the preparation of pronase hydrolysate and the synthesis of plastein were investigated. The optimum temperature and pH for the hydrolysis of alaska-pollack by pronase were $40^{\circ}C$ and pH 7.0. The reaction time and enzyme concentration were 4 hr and 1,000 units per g of substrate. Under the above optimum conditions alaska-pollack was hydrolyzed by pronase yielding a hydrolytic degree of about 89%. Pronase hydrolysate was employed as substrate for plastein synthesis. The 30% pronase hydrolysates were adjusted to pH 7 for fruit-bromelain and pH 5 for stem-bromelain, and then plastein were synthesized by 1% bromelain at $40^{\circ}C$ for 24 hr. The plasteins synthesized by fruit- and stem-bromelain were consisted of peptides having average peptide length of 22.6 and 20.8 under the optimum synthetic conditions. The plastein synthesis reaction reduced considerably the bitterness of pronase hydrolysate.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.6
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• pp.627-632
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• 2002

This study was investigated the changes of gel properties about pH, color and water holding capacity at various hydration time and temperature of food-grade additives (BPP: bovine plasma protein, DEW: dried egg white, SPI: soy protein isolate). The changes of rheological properties were checked about hydration time and temperature. Hydration time and temperature affected pH value, hydration decreased pH of SPI and DEW. The BPP was not influenced at hydration time and temperature. Some Hydration condition increased jelly strength of food-grade additive, but SPI did not form a gel at all hydration condition. Hydration increased lightness of food-protein.