• 한국수산과학회지
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• 제45권2호
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• pp.104-113
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• 2012

Crab-like flavorants (CFs) were made from snow crab cooker effluent (SCCE) using response surface methodology (RSM) and reaction flavoring technology (RFT). Type A CF was made from SCCE via RSM, RFT, adding starch syrup, centrifugation, and microfiltration. Type B was made from type A by adding the food additives dimethyl sulfide, ethyl valerate and fish sauce. The stability of the CFs was evaluated in terms of the color values, sensory evaluation, and flavor profiles after storage for 90 days at three different temperatures: 10, 20, and $30^{\circ}C$. The compounds, ethanol and 3-methyl-1-butanol, were considered key components of off-flavor and a decrease in dimethyl-2-vinylpyrazine affected the occurrence of off-flavor. It may be a microbial metabolite arising from contamination and lab-scale micro-filtration. At the lowest temperature ($10^{\circ}C$), the decrease in volatile compounds, such as pyrazines, was not as dramatic as at $20^{\circ}C$ and $30^{\circ}C$ and alcohol formation was prevented or delayed. Therefore, it is necessary to store CFs at < $10^{\circ}C$ with suitable sterilization to preserve volatile flavor compounds and prevent off-flavor from occurring.

• 한국식품과학회지
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• 제32권6호
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• pp.1306-1312
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• 2000

본 연구에서는 닭발 족편의 품질을 향상시키기 위해 닭살을 첨가한 족편에서 부재료의 최적 첨가 수준을 결정하였고, shelf-life를 측정하였으며, 마지막으로 원가 절감을 위해 닭살 대신 첨가할 수 있는 분말형 육수의 최적 수준을 결정하였다. 부재료 첨가에 따른 바람직한 정도에 대한 평가 결과, 전체적인 바람직한 정도, 닭고기 향미 및 양념의 바람직한 정도에 있어 후추는 일정수준의 첨가량까지는 값이 증가하다가 이후 감소함을 보였다. 이에 비해 생강은 뚜렷한 경향을 보이지 않았으나 후추와의 상호작용이 크게 나타났다. 반응표면분석을 통해 결정한 후추와 생강의 최적 첨가수준은 각각 0.33%와 0.1%이었다. 족편의 냉장 저장 중 관능적 특성 변화와 이화학적 특성 평가를 통해 냉장 족편의 shelf-life는 6일로 결정하였다. 또한 분말형 닭육수를 1.55%(w/w) 수준으로 첨가하는 경우 닭누린내나 탄내 같은 바람직하지 않은 성질은 적게 나타나면서, 익은 닭향미같은 바람직한 특성은 크게 증가시킬 수 있었다.

• 한국산업보건학회지
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• 제29권2호
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• pp.119-140
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• 2019

Objectives: This study was based on the occurrence of a coffee roasting process-related disorder(bronchiolitis obliterans; published by NIOSH in the US) among workers exposed to chemicals called diacetyl in a coffee processing facility. Flavorings added to coffee contain diacetyl and 2,3-pentanedione, all of which are subject to exposure in a number of food manufacturing processes, including coffee roasting, grinding, and packaging. Therefore, this study aims to review the toxicity to workers related to food processing and food additive manufacturing to prevent occupational diseases. Methods: We surveyed the related literature, domestic and international references, and the status of relevant domestic and foreign professional organizations. The present situation of workers was investigated by reviewing literature on the safety and health of workers in the coffee roasting process using domestic and foreign literature and presentations. Expert advisory opinions were reflected, and experts were consulted by participating in domestic and overseas academic conferences. Results: Most of the fragrance materials for coffee were harmful and hazardous substances according to the GHS classification, and research was carried out through a second external consultation. A literature review on the measurement of air pollutant emissions from coffee roasters and the estimation of air pollutant emissions during coffee roasting examined the characteristics of pollutants emitted during coffee roasting. Conclusions: Two chemicals identified as causing bronchiolitis obliterans in the coffee roasting process are believed to explain why the disease is difficult to treat. This information can be used effectively in the future prevention of this disease. Future studies should clearly identify the potential for toxicity of alpha-diketones and the bases of OELs in relation to the occurrence of obstructive bronchiolitis, including measurement of various organic compounds and alpha-diketones from ground coffee, as well as various coffee grinds and coffee bean varieties. In particular, it is necessary to clarify the current understanding of the dose-response relationship between alpha-diketone and lung disease in workers involved in coffee roasting.

• 한국식품위생안전성학회지
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• 제20권4호
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• pp.253-257
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• 2005

본 연구는 우리나라 식품첨가물공전의 18개유형과 72개 개별품목으로 구성된 합성착향료를 국내$\cdot$외 규정 및 관리제도를 고려하여 국제적 조화 및 안전성을 확보하고 이에 따른 최적의 관리제도를 마련하기 위해 수행되었다. 제외국의 합성착향료 관리제도와 안전성평가원칙을 검토하고 국내 착향료 관련 업체를 대상으로 제조현황, 이상적인 관리제도에 대해 설문조사를 실시하였다. JECFA와 FEMA에서는 합성착향료를 우리나라와는 달리 허용물질목록 (positive list)으로 관리하고 있으며 유럽과 일본 역시 이러한 체제로 전환할 예정인 것으로 나타나 이에 따른 국내 관리체제의 변화가 요구된다. 국내의 합성착향료 제조현황에 대해 설문지를 통해 조사한 결과, 수용성 향료는 음료에 많이 사용되고 있으며 주요 수입국가는 일본, 유럽, 미국의 순으로 나타났다. 합성착향료의 수입이나 제조시 가장 이상적인 관리제도를 묻는 의견에는 유럽과 Codex를 선호하는 것으로 나타났으며 국내에 적용하기에 가장 이상적인 관리방법에서도 유럽의 제도를 가장 이상적인 것으로 생각하는 것으로 나타났다. 식품첨가물공전 중 합성착향료의 허용물질목록화에 대해 조사대상기업의 $70\%$가 핀성하였으며 시행시기는 $44\%$가 제외국의 시행후가 가장 적절하다고 답변하었다. 상기 조사를 기반으로 현행 식품첨가물공전의 개별 및 유형별 관리체계를 허용물질목록으로 전환한 1800여 품목의 목록(안)을 제시하였다.

• Archives of Pharmacal Research
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• 제25권6호
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• pp.725-746
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• 2002

The demand for new alternative "low calorie" sweeteners for dietetic and diabetic purposes has increased worldwide. Although the currently developed and commercially used highly sweet sucrose substitutes are mostly synthetic compounds, the search for such compounds from natural sources is continuing. As of mid-2002, over 100 plant-derived sweet compounds of 20 major structural types had been reported, and were isolated from more than 25 different families of green plants. Several of these highly sweet natural products are marketed as sweeteners or flavoring agents in some countries as pure compounds, compound mixtures, or refined extracts. These highly sweet natural substances are reviewed herein.

• 한국어업기술학회:학술대회논문집
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• 한국어업기술학회 2002년도 춘계 수산관련학회 공둥학술발표회
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• pp.131-132
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• 2002

• Advances in Traditional Medicine
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• 제8권2호
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• pp.130-134
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• 2008

Diarrhoea is a major health care problem in developing countries. Elettaria cardamomum Maton fruits, commonly known as cardamom are widely used for flavoring purposes in food. In this study we evaluated the antidiarrhoeal activity of hot water extract of cardamom against experimental diarrhoeal models on mice. Cardamom extract showed significant antidiarrhoeal activity against castor oil and magnesium sulphate induced models. Whereas, the gastrointestinal motility was slightly increased.

• 한국미생물생명공학회:학술대회논문집
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• 한국미생물생명공학회 1986년도 추계학술대회
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• pp.516.1-516
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• 1986

Kajami Shik-hae processing consists of the fermentation of low salted Kajami (6% NaCl maximum) coated with a vegetable mixture, composed with cooked millet, red pepper, garlic and ginger. Lactic bacteria are the main component of the microflora. In order to determine their eventual selective role on the microflora the antimicrobial activity of garlic and red pepper was tested with some strain of bacteria and molds isolated from Shik-hae and Shik-hae raw materials. And the influence of their concentration in Kajami Shik-hae on the microflora was also checked. At the concentration of 10% garlic have no inhibitory activity against lactic bacteria but on strains of Bacillus, Micrococcus and Aspergillus niger. At the concentration of 20% red pepper showed a slight inhibitory activity on two strains of Bacillus. These results shows that red pepper and garlic are not only flavoring ingredients but they might play an important role in the control of the microflora growth and composition during Kajami Shik-hae fermentation.

• 기술사
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• 제43권1호
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• pp.50-53
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• 2010

In order to reduce the obesity incidence, the development of sugarless, low calorie foods and ingredients are required, so normally quality substantially sugarless or fat free food composition comprising a flavoring amount of a low calorie sweeteners such as sugar alcohol, oligosaccharide and natural high sweeteners including stevia, aspartam, sucralose for food processing because of the malady of livelihood habit cause by the obesity. In as much as common sugar is high in calories and its sweetening effect can be obtained with relatively low calorie artificial sweeteners such as stevia, aspartame many products have been offered which are sugar-free, the sweetening effect being obtained with and artificial sweetener.

• 한국어업기술학회:학술대회논문집
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• 한국어업기술학회 2003년도 춘계 수산관련학회 공동학술대회발표요지집
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• pp.85-86
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• 2003

As seafood processing by-products, enormous seafood processing waste waters (SPWWs) are produced at most seafood processing plants, but management of these waste waters are becoming great burden at small capacity processing plant. Hence, almost of them have been discarded without suitable application methods. And these SPWWS might causes of marine environmental pollution and waste in potential food resources. (omitted)