• Vending industry
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• v.10 no.2
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• pp.36-37
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• 2010

식품자판기에 대한 미생물 기준이 마련되었다. 식품의약품안전청은 식품자판기 다류 커피 음료류에 대한 미생물기준을 담은 "식품의 기준 및 규격"를 일부 개정 고시했다. 이 기준이 마련된 것은 청결상태 등 위생관리가 불량하여 지속적으로 문제가 되고 있는 식품자동판매기 음료 등에 대해 효율적인 관리를 위한 기준이 필요하다는 판단 때문이다. 식품자판기 다류 커피 음료류에 적용되는 세균기준은 3,000/mL 이하(다만, 유가공품, 유산균, 발효제품 및 가열하지 아니한 과일 채소류음료가 함유된 경우는 제외)이어야 하며, 대장균은 음성이어야 한다. 이외 살모넬라(Salmonella spp.), 황색포도상구균(Staphylococcus aureus), 장염비브리오균(Vibrio parahaemolyticus), 클로스트리디움 퍼프린젠스(Clostridium perfringens), 리스테리아 모노사이토제네스(Listeria monocytogenes), 대장균 O157:H7(Escherichia coli O157:H7), 캠필로박터 제주니(Campylobacter jejuni), 여시니아 엔테로콜리티카(Yersinia enterocolitica) 등의 식중독균이 검출되어서는 아니 된다. 또한 가공식품에서 많이 검출되는 바실러스 세레우스(Bacillus cereus)는 g 당 1,000 이하(단 멸균제품은 음성이어야한다)이어야한다. 이번 미생물기준의 마련은 앞으로 법정기준을 위반시 처벌대상이 된다는 점에서 유의해야할 사항이다. 이전까지는 식품자판기에 대한 미생물기준이 마련이 되어 있지 않기 때문에 마땅한 법적인 처벌 기준이 없었던 게 사실이다. 따라서 자판기 운영업체에서는 보다 철저한 위생관리가 요구되고 있다. 위생점검에서 미생물 기준을 지키지 않은 지판기에 대해서는 법적 처벌 근거가 마련이 되는 만큼 식품자판기 위생성 향상에 만전을 기해야 할 것이다. 6월 16일 개정고시된 미생물기준은 7월 1일부터 적용된다.

• Journal of Korea Port Economic Association
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• v.36 no.4
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• pp.107-120
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• 2020

This study analyzed the competitiveness of major export industries following the FTA between Korea and five Central American countries. Findings revealed that Korea mainly exports industrial products such as ships, automobiles and parts, steel, and electronic devices, and it imports raw materials and agricultural products such as coffee and copper, indicating a complementary trade structure. Similarly, the trade specialization index analysis revealed that Korea specialized in exporting industrial products such as ships, automobiles, steel, and machinery, and in importing primary products such as copper and coffee. Products such as ships, steel, and machinery, which are major export items to Central America, are expected to further strengthen their competitiveness due to tariff cuts. In addition, it is expected that the demand for medicines and medical supplies could increase in future due to the COVID-19 pandemic. This study attempted to present implications for establishing export strategies by analyzing the competitiveness of Korea's major export industries in the Central American market, in accordance with the Korean-Central American FTA. These findings could be used as basic data for future entry into South America as a bridgehead in the Central American market.

• The Korean Journal of Food And Nutrition
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• v.29 no.6
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• pp.1023-1029
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• 2016

Probiotic functional foods are known to have various functional effects such as intestinal regulation, modulation of immune system, reduction of allergies, and lowering of cholesterol. The purpose of this study was to select probiotic strain that is most suitable for freeze-dried coffee for the development of functional coffee products. The survival rate of probiotics, at drinking condition of coffee, at acid, at bile and after freeze-dried in coffee were measured on 1 strain isolated from commercial freeze-dried coffee, 8 strains used as fermented milk starter, 1 Bifidobacterium and 1 Bacillus coagulans. Bacillus coagulans showed the highest survival rate from $2.4{\times}10^7cfu/g$ to $2.0{\times}10^7cfu/g$ especially after freeze-drying. The results at drinking condition of coffee, at acid tolerance, at bile tolerance and at storage test showed significantly better survival rate of Bacillus coagulans than that of control (Lactobacillus casei). Especially, Bacillus coagulans showed 3.8-fold higher survival rate at acid tolerance (pH 1, 120 minutes) than control. Thus, the lactic acid-producing Bacillus coagulans is characterized as a probiotic strain suitable for functional coffee formulation and commercialization.

• Journal of The Korean Society of Grassland and Forage Science
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• v.34 no.2
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• pp.129-140
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• 2014

This study was performed to evaluate the effects of replacing basic total mixed ration (TMR) with fermented soybean curd, Artemisia princeps Pampanini cv. Sajabal, and spent coffee grounds by-product on rumen microbial fermentation in vitro. Soybean in the basic TMR diet (control) was replaced by the following 9 treatments (3 replicates): maximum amounts of soybean curd (SC); fermented SC (FSC); 3, 5, and 10% FSC + fermented A. princeps Pampanini cv. Sajabal (1:1, DM basis, FSCS); and 3, 5, 10% FSC + fermented coffee meal (1:1, DM basis, FSCC) of soybean. FSC, FSCS, and FSCC were fermented using Lactobacillus acidophilus ATCC 496, Lactobacillus fermentum ATCC 1493, Lactobacillus plantarum KCTC 1048, and Lactobacillus casei IFO 3533. Replacing dairy cow TMR with FSC treatment led to a pH value of 6 after 8 h of incubation-the lowest value measured (p<0.05), and FSCS and FSCC treatments were higher than SC and FSC treatment after 6 h (p<0.05). Gas production was higher in response to 3% FSC and FSCC treatments than the control after 4-10 h. Dry matter digestibility was increased 0-12 h after FSC treatment (p<0.05) and was the highest after 24 h of 10% FSCS treatment. $NH_3-N$ concentration was the lowest after 24 h of FSC treatment (p<0.05). Microbial protein content increased in response to treatments that had been fermented by the Lactobacillus spp. compared to control and SC treatments (p<0.05). The total concentration of volatile fatty acids (VFAs) was increased after 6-12 h of FSC treatment (p<0.05), while the highest acetate proportion was observed 24 h after 5% and 10% FSCS treatments. The FSC of propionate proportion was increased for 0-10 h compared with among treatments (p<0.05). The highest acetate in the propionate ration was observed after 12 h of SC treatment and the lowest with FSCS 3% treatment after 24 h. Methane ($CH_4$) emulsion was lower with A. princeps Pampanini cv. Sajabal and spent coffee grounds treatments than with the control, SC, and FSC treatments. These experiments were designed to replace the by-products of dairy cow TMR with SC, FSC, FSCS, and FSCC to improve TMR quality. Condensed tannins contained in FSCS and FSCC treatments, which reduced $CH_4$ emulsion in vitro, decreased rumen microbial fermentation during the early incubation time. Therefore, future experiments are required to develop a rumen continuous culture system and an in vivo test to optimize the percentages of FSC, FSCS, and FSCC in the TMR diet of the dairy cows.

• Korean journal of food and cookery science
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• v.30 no.6
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• pp.757-766
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• 2014

The purpose of this study was to investigate the antioxidant effects of non-fermented (CAC) and Monascus pilosus-fermented Columbia arabica coffee (FCAC), as well as Luwak coffee (LC) beans. The results indicated that total polyphenols content (mg/g of dry basis) was highest in CAC (70.69), followed by LC (62.07), and FCAC (41.38). However, the ratio of total flavonoids/polyphenols in FCAC was the highest. In terms of electron donating ability (%, coffee mg/mL), CAC was significantly higher than LC and FCAC. Regardless of fermentation, ferric reducing antioxidant powers were similar in CAC and FCAC and lowest in LC. LC also had the highest inhibitory activity against xanthine oxidase (XO). However FAAC had the highest inhibitory activity against aldehyde oxidase (AO), with nearly three times the levels found in CAC and LC. According to the above results, FCAC had a higher ratio of flavonoids/polyphenols and iron chelating activity than CAC. FCAC also had the highest AO inhibitory activity among the three experimental coffee beans. The results suggest that further studies are required to evaluate the bioactive components of various coffee beans so as to determine the potential benefits that coffee may have on preventing oxidative stress-related conditions.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.20 no.2
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• pp.35-39
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• 2014

One-way degassing valves are designed to allow pressure to be released from an air-tight package while preventing air from getting back into the package. Air, especially the oxygen ($O_2$) portion of air, can have negative effects on the package contents and its freshness. The most common application of the one-way degassing valve is for fresh roasted coffee. Demands of one-way degassing valves have been increasing with the high growth of global coffee market. In this study, we have developed one-way degassing valves for coffee and food packaging using ring type rubber disk, named SP valve. Its quality and performance was verified with test results to be equal with that of global top maker's product, Goglio valve. SP valves showed 820~1200 Pa of opening pressure, 10~50 Pa of closing pressure, 1.2~1.6 L/ min of flow rate. And, the SP valve applicable to ferment food packaging is expected to contribute to globalize Korean traditional food.

• The Korean Journal of Food And Nutrition
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• v.29 no.1
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• pp.1-11
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• 2016

To enhance the physiological activities of roasted coffee (RC), 30 kinds of green coffee beans (GCB) with different cultivating areas and varieties were fermented with Monascus ruber mycelium (MR) by solid-state culture. After the dried MR-fermented GCB was subjected medium roasting, each RC was extracted with hot-water. Among the hot-water extracts, the highest yield was the hot-water extract of RC from MR-fermented Indonesia Mandheling GCB (15.5%). However, the hot-water extract of RC from MR-fermented Ethiopia Sidamo GCB showed significantly higher polyphenolic contents (3.08 mg GAE/100 mg) and ABTS free radical scavenging activity (25.41 mg AEAC/100 mg). Meanwhile, the hot-water extract of RC from MR-fermented Vietnam Robusta GCB showed not only the effective inhibition of $TNF-{\alpha}$ level (73.7% inhibition of LPS-stimulated control) from LPS-stimulated RAW 264.7 cells but also significant inhibition of lipogenesis (63.5% inhibition of lipid differentiation control) in 3T3-L1 pre-adipose cells. In conclusion, these results suggest that roasted coffees from Ethiopia Sidamo and Vietnam Robusta green coffee beans fermented with Monascus ruber mycelium using solid-state culture could have industrial applications as functional coffee beverages.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.22 no.2
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• pp.33-37
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• 2016

One-way degassing valves usually designed for coffee packaging are recently applied to the various food packaging such as fermented health functional food or home meal replacement (HMR) packaging. The optimized degassing pressure by food product is important factor for keeping effective freshness and improving preservation of the food, therefore the development of degassing valves specified with various open pressure is needed. In this study, the mechanical characteristics of the degassing valve with ring type rubber disk were analyzed and a mathematical model was developed to predict the open pressure of the valve. The model was verified with test results derived from several available valves, and it may be useful in designing and developing a new valve.

• Resources Recycling
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• v.30 no.4
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• pp.46-53
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• 2021

Biomass can be considered as chemical energy obtained from nature, and includes all living organisms such as plants, animals, and microorganisms. Biomass is eco-friendly, is easily obtainable from the environment, and can be recycled without special treatment processes. Biomass can also be converted into bioenergy fuel through pyrolysis and fermentation. Therefore, it has been considered as a renewable energy source, which prevents the depletion of natural resources such as fossil fuels. In this study, torrefaction to increase the carbon content in various types of biomass sources (sawdust, rice straw, rice bristles, coffee ground, and waste wood) was conducted under an inert atmosphere and at a temperature of 523~573K. The possibility of using torrefied biomass as an alternative to solid fuel for industrial purposes was analyzed by examining the carbon concentration and combustion behaviors.

• Applied Biological Chemistry
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• v.40 no.6
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• pp.472-477
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• 1997

The effects of roasting Cassia tora L. were investigated for proximate composition, color, volatile flavor profile, microbial growth and alcohol fermentation. While moisture, protein and fat contents decreased with increasing roasting temperature, fiber and ash contents increased. The L, a and b values of Cassia tora L. extracts decreased with increasing temperature, and only a small difference in total color difference$({\Delta}E)$ was observed. A little difference in major flavor components between raw and roasted treatment was found during roasting. Furfuryl alcohol, a major component of coffee flavor, was separated from Cassia tora L. extracts extracted with ethyl ether. The yeast growth was the highest on the water-extract of Cassia tora L. roasted at $160^{\circ}C$. With increased levels of water-extract at $160^{\circ}C$, S. cerevisiae grew rapidly for 24 hr incubation and the growth rate was higher than the unroasted control group. The growth rate of Bacillus subtilis was the highest in a treatment of 0.5% concentration. Little differences in ${\alpha}-amylase$ produced from Bacillus subtilis were observed among the treatment groups. The total alcohol content increased with increasing roasting temperature during alcohol fermentation.