• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.1
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• pp.67-74
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• 2003

Quality characteristics of dough and noodles prepared from Korean wheat flours (Gru and Tapdong) were evaluated by substituting foreign wheat flours and starch in the formula. Korean wheat flours showed greater water absorption and weakness as well as protein and ash contents, but lower stability than the foreign wheat (control) By increasing substituted foreign wheat flours, water absorption of domestic Gru and Tapdong decreased. Dough development time decreased for Tapdong by substituting up to 30％ with foreign wheat flours. When imported wheat flours added in Gru and Tapdong, weakness of dough was decreased. Adhesiveness of dough was increased in all samples according to water adding, and Gru particulary showed the most high adhesiveness at 65% water and 10~20% replacement. From the mechanical texture test, Tapdong noodles were increased in cutting force by increasing amounts of imported wheat but decreased in extension distance. However, Cru noodles showed the opposite tendency. Hardness, adhesiveness, and chewiness of noodles were increased in all samples by increasing amounts of substitution with imported starch. As a result of cooked noodles test, Korean wheat noodles showed relatively lower values in cutting force and extension distance than in those of the control Studies of noodle-related characteristics of Korean wheat flours indicated that domestic soft wheat such as Gru might have high quality above the foreign wheat in noodle preparation by adding flours containing high amylose or low gluten.

• The Korean Journal of Food And Nutrition
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• v.25 no.1
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• pp.9-16
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• 2012

The purposes of this study were to develop value-added sauce(ketchup) products with Korean advanced chile peppers (Capsicum annuum L.), determine their physicochemical characteristics, and conduct a sensory evaluation. American chile ketchup products were collected from American local favorites and analyzed based on their compositions. The Korean chile ketchup contained tomato paste(37.5%), Korean chile pepper(14.1%), sugar(14.8%), vinegar(14.1%), garlic(8.5%), herbs, plum extract, and oligosaccharide. Its physiochemical analysis showed: moisture $59.61{\pm}0.28%$, crude protein $2.18{\pm}0.11%$, crude lipid $1.99{\pm}0.04%$, crude ash $9.26{\pm}0.13%$, crude carbohydrate $26.97{\pm}0.48%$, reducing sugar $35.19{\pm}0.97%$, salt $3.04{\pm}0.04%$, acidity $2.22{\pm}0.01%$, pH $3.7{\pm}0.01$, and $^{\circ}brix\;36.3{\pm}0.14$. Korean chile ketchup showed higher overall acceptability compared to American local favorite chile ketchup. This result suggests the possibility for replacing chile ketchup products imported from foreign countries(USA and Europe).

• Journal of Food Hygiene and Safety
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• v.37 no.5
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• pp.323-327
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• 2022

The mineral content of Tricholoma matsutake was evaluated for comparison of mineral contents according to the area of cultivation. Ten domestic and thirty Chinese (10 Yanji, 10 Yunnan and 10 Tibet) T. matsutake specimens were assessed using an atomic absorption spectrophotometer (AAS) and inductively coupled plasma mass spectrometer (ICP-MS). The Na, Mg, K, and Ca contents of domestic T. matsutake were 128.12±85.25 mg/kg, 218.52±105.35 mg/kg, 7,534.58±2,691.52 mg/kg, and 17.69±7.14 mg/kg, respectively, while those of Yanji T. matsutake were 124.89±57.24 mg/kg, 64.07±27.52 mg/kg, 1,439.18±311.04 mg/kg, and 10.88±4.52 mg/kg, respectively. The Na, Mg, K, and Ca contents of Yunnan T. matsutake were 90.78±23.23 mg/kg, 77.40±28.36 mg/kg, 1,446.29±126.33 mg/kg, and 28.42±5.18 mg/kg respectively, while those of Tibet T. matsutake were 143.50±41.54 mg/kg, 124.64±50.18 mg/kg, 3,530.95±2,714.99 mg/kg, and 21.05±8.71 mg/kg, respectively. The Cu contents of domestic, Yanji, Yunnan, and Tibet T. matsutake were 105.43±32.97 mg/kg, 19.92±8.95 mg/kg, 54.51±16.91 mg/kg, and 64.80±23.01 mg/kg, respectively. Both domestic and Chinese T. matsutake samples showed significantly different K, Mg, and Cu levels in this study. Therefore, a comparative evaluation of the K, Mg, and Cu contents of multiple domestic and Chinese T. matsutake varieties is needed to determine the appropriate area of cultivation in the future.

• The Korean Journal of Food And Nutrition
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• v.15 no.3
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• pp.197-202
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• 2002

This study was carried out to investigate food additives, physico-chemical, sanitary state of the marketing jerky in domestic. The kind of sensory agents and food additives on the marketing jerky sample used 16~23 kinds, and the domestic processed by import beef was large number, but that domestic pork jerky was small number The moisture content on the import beef jerky were high, and crude protein on the import beef jerky and domestic pork jerky were high level, and crude fat on the domestic pork jerky were high, but crude ash on all jerky sample were similar level. Degree of saline on the import beef jerky was high, but the domestic beef jerky was low. The range of pH was 5.41~6.11, and that import beef jerky was little high, but the domestic beef jerky was low. Water activity value in pork jerky was 0.743, also had high, and domestic beef jerky was lowest than others jerky sample. Range of VBN value in jerky sample was 9.98~12.36mg%, and the range TBA value was 0.239~0.367, and that value showed difference in all jerky sample. The total general bacteria count of marketing jerky was 10$^3$~ 10$^4$ CFU/g, and import beef jerky was less higher than domestic beef and pork jerky.

• The Korean Journal of Food And Nutrition
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• v.15 no.3
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• pp.167-202
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• 2002

This study was carried out to investigate food additives, physico-chemical, sanitary state of the marketing jerky in domestic. The kind of sensory agents and food additives on the marketing jerky sample used 16~23 kinds, and the domestic processed by import beef was large number, but that domestic pork jerky was small number The moisture content on the import beef jerky were high, and crude protein on the import beef jerky and domestic pork jerky were high level, and crude fat on the domestic pork jerky were high, but crude ash on all jerky sample were similar level. Degree of saline on the import beef jerky was high, but the domestic beef jerky was low. The range of pH was 5.41~6.11, and that import beef jerky was little high, but the domestic beef jerky was low. Water activity value in pork jerky was 0.743, also had high, and domestic beef jerky was lowest than others jerky sample. Range of VBN value in jerky sample was 9.98~12.36mg%, and the range TBA value was 0.239~0.367, and that value showed difference in all jerky sample. The total general bacteria count of marketing jerky was 10$^3$~ 10$^4$ CFU/g, and import beef jerky was less higher than domestic beef and pork jerky.

• Journal of Food Hygiene and Safety
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• v.29 no.2
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• pp.152-157
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• 2014

This study was carried out to investigate the residual sulfur dioxide residues ($SO_2$) in commercial medicinal herbs in Korea in 2013. Among a total of 116 samples of 11 different kinds of herbs, 71 samples (11 Kinds) were domestic, and 45 samples (10 Kinds) were imported. The residual contents of $SO_2$ in the samples were determinated by a modified Monier-Williams method. Of the 116 samples, 6 samples (5.2%, 4 Kinds) failed to meet the regulations for sulfur dioxide residues of KFDA in medicinal herbs. Among 6 unsuitable samples, 1 samples (1.4%) were domestic, and 5 samples (11.1%, 3 Kinds) were imported. The highest amount of sulfur dioxide residues was 1546.3 mg/kg (Lycii Fructus) in the domestic samples. Regardless of region, $SO_2$ contents were not found at Anemarrhenae Rhizoma, Citri Unshius Pericarpium, Eucommiae Cortex, Forsythiae Fructus, Gardeniae Fructus, Leonuri Herba and Lonicerae Folium et caulis. These data will be used as a basic data for the future legislation on the regulation and control of sulfur dioxide of herbal medicines.

• Mineral and Industry
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• v.15 no.1
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• pp.1-14
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• 2002

국내에서 석회석 산업은 대규모의 시장이 형성되어 있는 국가적 기간산업이고, 석회석의 부존자원으로서의 잠재성도 크다는 것은 주지의 사실이다 그러나 값싼 소재자원으로서 대규모 개발 및 수요 특성을 가졌던 종래의 석회석 산업에서는, 품위 및 품질 개념의 인식이나 구분도 없이 단순히 화학분석 자료에만 의존하여 개발과 가공이 이루어질 수 밖에 없었다. 최근에 대두되는 환경문제와 생산원가의 상승으로 인해서 국내 석회석 산업계에는 국내 석회석 자원의 효율적 개발과 부가가치의 증진이 절실히 요구되는 상황이다. 이를 위해서는 종래의 화학분석치 일변도의 석회석 평가방식을 지양하고, 보다 합리적인 응용광물학적 광석평가 방식이 적용되어야 할 것이다. 석회석의 광물상, 광물조성 및 광물특성을 그 용도별로의 품위 및 품질 개념을 적용해서 평가함으로써, 우리의 소중한 자연의 기반물질이자 부존자원인 국내산 석회석을 효율적으로 개발 및 가공하는 지혜가 필요할 것으로 여겨진다. 이에 따라 석회석에 대한 새로운 관점에서의 평가 개념을 국내산 주요 고품위 석회석을 대상으로 논의하였다. 또한 이를 토대로 국내산 석회석의 효율적 개발과 부가가치 제고를 위한 새로운 광물특성 평가방안을 제시하였다.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1051-1057
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• 1998

The discrimination of the agricultural origin, especially locally produced or imported from the products such as Ganoderma lucidum, sesame and arrowroot were investigated by using the electronic nose. Volatile components from these products were discriminated by twelve of conducting polymer sensors without any pretreatment. Pattern recognition was carried out. Multiple discriminant analysis showed the difference between imported agricultural product and locally produced ones such as Ganoderma lucidum, sesame and arrowroot. Unknown habitat of sesame and arrowroot could be identified by multiple discriminant analysis whether the imported or the locally produced one.

• 월간낙농육우
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• v.30 no.3
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• pp.82-116
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• 2010

최근 정부의 글로벌 자유무역협정(FTA) 네트워크의 구축방침에 따라 대부분의 낙농선진국과의 FTA 협상이 동시다발적으로 이루어지고 있다. 그런 가운데 시유무역이 가능하며, 세계 최대시장이라 할 수 있는 중국과의 유제품무역이 지니는 의의는 매우 크다. 이는 한 중 FTA가 타결될 경우 양국 간의 지리적 여건 및 생산비격차를 감안할 때 시유를 포함한 유제품의 쌍방무역의 가능성이 매우 높기 때문이다. 물론 당장은 중국의 공급 부족 및 2008년의 멜라민사건 등으로 인해 국내산 시유를 포함한 국산유제품의 대 중국수출의 가능성이 높다. 그러나 중장기적으로는 멜라민사건 당시 확인된 것과 같이 저가의 중국산 유제품의 수입가능성 또한 배제할 수 없다. 그 경우 국내 소비자의 중국산 유제품의 안전성에 대한 불신에 따른 이른바 '국산프리미엄'이 작용할 수 있다. 그뿐 아니라 멜라민사건을 계기로 중국 정부는 중국산 유제품을 포함한 식품안전성확보를 위한 제도적장치를 강화하고 있다. 이 같은 점을 감안할 때 한 중 FTA에 대비하여 국산유제품의 대 중국 수출과 함께 저가의 중국산 유제품의 수입가능성에 대해서도 대비할 필요가 있다. 본 연구는 상기와 같은 문제의식 하에서 최근 중국의 우유수급, 중국의 낙농정책, FTA 추진상황, 한 중 유제품무역의 실태, 한 중 FTA에 따른 국내 낙농업에의 영향 및 대응방안 등에 대해 검토하는 것을 목적으로 한다.

• Monthly Duck's Village
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• s.140
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• pp.80-81
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• 2015

본회는 앞으로 본지를 통해 국내산 오리를 취급하고, 맛있는 오리 요리를 판매하는 식당을 소개하고자 한다. 치킨이나 삼겹살, 한우에 비해 오리고기는 외식소비 비중이 낮은 편이고, 가정에서 즐겨 먹는 훈제오리 시장은 이미 한계점에 도달했다. 이에 침체된 오리고기 시장 전체를 활성화시키고자 한국오리협회 회원사 비회원사 구분 없이 오리맛집을 소개함으로써 국내산 오리고기 소비를 촉진시키고자 한다.