• 한국식생활문화학회지
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• 제33권3호
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• pp.217-228
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• 2018

This study aimed to develop unique, local "food tourism" products by finding specialized items that combine tourist attractions, such as folklore or hot springs. Traditional ingredients were analyzed with ancient texts for the methods of research. A brand image was made possible utilizing hot spring lore and other regional stories. The tofu products were produced using local specialty beans. Products, such as tofu residue cake and willow bean tea, were made with the tofu residue. After the products were completed, the sensory test began at the local tourist attraction. Asan City's food tourism product willow tofu was made with beans that were given as compensation for building the Onyang temporary palace according to the Annals of the Joseon Dynasty and the willow tree that appears in Sunshin Lee's anecdotes. After the preference test between normal tofu and willow-extract tofu was conducted to measure the product potential of willow tofu, among the sample extracts, 0.04% of the willow extract showed a significant preference. The hot spring tofu-residue cake was baked using tofu residue and vegetable olive oil to substitute for animal oil, such as butter, or margarine. After the sensory test targeting the adults was conducted, both products displayed significant product potential with average scores above 5.0. Willow tree bark, which has antioxidation and anti-inflammatory effects without a bitter taste or strong smell, was proven to bean appropriate ingredient for leached tea. The nutty flavor of leached tea was enhanced by roasted green kernel black beans and willow tree bark. The sensory test showed that the leached tea and tofu received a high preference rating on both color and flavor.

• Applied Biological Chemistry
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• 제35권6호
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• pp.501-506
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• 1992

두유박 단백질을 시료로 하여 pepsin을 사용한 가수분해와 plastein 합성의 최적조건을 조사하였다. 가수분해의 최적 기질농도는 3%이었으며, 기질에 대한 최적의 효소 농도는 2%이었고, 최적 pH, 반응온도 및 반응시간은 각각 pH 1.7, $45^{\circ}C$ 및 24시간이었다. Plastein 합성 조건으로 기질농도 40%, pH 4.0, 반응온도 $45^{\circ}C$, 반응시간 18시간, (효소/기질) 농도 1%를 설정하였다. 생성된 plastein은 반응시간 및 기질농도 별로 전기영동으로 확인하였다.

• 한국환경농학회지
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• 제12권3호
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• pp.255-263
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• 1993

The demand of safety assessment for pesticide residues in foods is growing in Korea. In order to assess the actual dietary exposure toward pesticide residues, the problems in utilization of pesticide residue data were reviewed and optimization of food factors applicable to Korean population was conducted. The problems and current status in setting pesticide residue tolerance-domestic and foreign-in foods were also argued. The conclusion is summarized as follows: (1) Anticipated residue estimates(ARE) calculated from field trial residue data, the percentage of crop treated, and the effects of cooking or processing should be utilized for dietary exposure assessment in a real sense. (2) Average daily intake of total foods per person in Korea was 1,104g in 1970's and 1,240g in 1980's. Much variation was observed between the two decades by food commodities. (3) Pesticide residue tolerances in Korea have been established at relatively lower levels in comparison with FAO/WHO or western countries. More extensive studies and data accumulation as related to tolerance setting are called for in future for the sake of health protection and smooth interstate trade.

• 한국식품영양과학회지
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• 제38권6호
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• pp.780-786
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• 2009

커피박의 항산화능을 확인하고 커피박의 새로운 용도를 개발하고자 지질산화로 인한 선도저하가 문제시 되는 간고등어의 제조에 커피박 열수 추출물을 천연항산화제로 이용하였다. 먼저, 커피박 열수 추출물의 항산화 활성을 측정하기 위해 DPPH radical 소거능을 측정한 결과, $4{\sim}0.4\;mg/mL$ 농도에서 약 92%의 높은 라디칼 소거능을 유지하였다. 항산화 활성을 확인한 커피박 열수 추출물 5, 10 및 15%를 염수에 첨가하여 간고등어를 제조한 후, $4^{\circ}C$에 15일간 저장하면서 산화도, VBN, pH 및 관능적 특성의 변화를 측정하였다. 그 결과, 15% 커피박 열수 추출물 처리구가 저장기간 내내무처리구에 비해 낮은 산화도 값을 나타내었으며, VBN 함량은 10일까지는 시험구간의 차이를 보이지 않다가 급격한 산화가 시작된 저장 15일에 유의적으로 낮은 값을 보였다. pH는 저장기간이 증가할수록 증가하는 경향을 보였으나 실험구간의 유의적인 차이는 나타나지 않았다. 저장 0일과 5일에 관능평가를 실시한 결과, 향, 맛 그리고 전체적인 호감도항목에서 10과 15% 커피박 열수 추출물 처리구가 높은 값을 보였다. 이상의 결과를 통해 15% 커피박 열수 추출물 처리를 통해 간고등어의 산화도가 억제됨을 확인하였으며 동시에 관능적 품질이 증진됨을 알 수 있었다. 따라서 커피박열수 추출물을 간고등어와 같이 빠른 지질산화로 인한 저장성 및 품질저하를 유발하는 식품에 천연 항산화제로써 사용할 수 있을 것으로 사료된다.

• 한국환경농학회지
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• 제41권3호
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• pp.153-157
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• 2022

BACKGROUND: The residue dissipation pattern of pesticides for agricultural products during the pre-harvest period after the final application is important to prevent the maximum residue limit (MRL) violations in domestic and export markets. The MRL violations of carbendazim are observed more often in chamnamul by pesticide residue management surveys by the Ministry of Food and Drug Safety. The residue level at the pre-harvest interval (PHI) and the residue dissipation constant from the critical good agricultural practice (cGAP) trials could be estimated to meet the MRL and pose a health risk to consumers. METHODS AND RESULTS: Chamnamuls were harvested at 0, 1, 3, 5, 7, 10, and 14 days after application of carbendazim in accordance with critical GAP. The residue analysis in chamnanul was performed by HPLC-DAD with the C₁₈ column. The limit of quantitation of carbendazim was 0.04 mg/kg, and the recoveries were 74.4 - 95.8% at the two spiked levels (LOQ and 10LOQ) of carbendazim. The dissipation rates in chamnamul were calculated from the residues at the sampling days by statistical method at a 95% confidence level. The biological half-lives of residual carbendazim in the field trials 1 and 2 were 4.9 and 4.4 days, respectively. CONCLUSION(S): In this dissipation study, the residue concentrations at the recommended PHI were higher than the established MRL in Korea. Therefore, the MRL is proposed based on the residue data sets from the trials conducted at the same cGAP and the dietary exposure assessment.

• 한국축산식품학회지
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• 제38권5호
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• pp.1055-1063
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• 2018

The aim of study was to investigate the correlation between the level of 17 antibiotic residues and 6 antibiotic resistances of Escherichia coli isolates in chicken meats. A total of 58 chicken meats were collected from retail grocery stores in five provinces in Korea. The total detection rate of antibiotic residues was 45% (26 out of 58). Ten out of 17 antibiotics were detected in chicken meats. None of the antibiotics exceeded the maximum residue level (MRLs) in chicken established by the Ministry of Food and Drug Safety (MFDS). The most detected antibiotics were amoxicillin (15.5%), followed by enrofloxacin (12.1%) and sulfamethoxazole (10.3%). In a total of 58 chicken meats, 51 E. coli strains were isolated. E. coli isolates showed the highest resistance to ampicillin (75%), followed by tetracycline (69%), ciprofloxacin (65%), trimethoprim/sulfamethoxazole (41%), ceftiofur (22%), and amoxicillin/clavulanic acid (12%). The results of study showed basic information on relationship between antibiotic residue and resistance for 6 compounds in 13 chicken samples. Further investigation on the antibiotic resistance patterns of various bacteria species is needed to improve food safety.

• 동아시아식생활학회지
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• 제7권4호
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• pp.502-511
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• 1997

This study was to Investigate the consumer's understanding and purchasing foods, which were produced by organic agricultured method. The results of this study were as follows: 1. When shopping foods, the items which were deeply considered were taste of family and food safety. 2 Contaminants which were considered to be dangerous were, in decreasing order, agricultural chemical residue, food additives, environmental contaminant, and microbial hazard. Consumer's perception to agricultural chemical residue In foods was 'be much serious' and over 4.0 by Likert 5 scale. 3. Among of characteristics which was associated with organic farmming foods, taste and nutrition were considered the least important characteristic, whereas safety and good health were considered the most important characteristic. 4. The foods which were thought to be polluted by agricultural chemical residue were, in decreasing order fruit, vegetable, cereal, egg, meat, milk, and fish & shellfish. 5. The respondants' purchasing degree for organic farmming foods was 'often purchase' and 3.44 by Likert 5 scale. These result showed significant difference for age(p＜0.05), for education level (p＜0.05), for income(p＜0.05) and for food expenditure(p＜0.05), respectively 6. The type of organic farmming food which frequently purchased were, in decreasing order, vegetable. fruit, egg, cereal, milk, and meat. The reasons why consumer purchased organic farmming food were, in decreasing order, no pesticide/therbicides, no artifical fertilizer, no growth regulators, residue free, and good quality. 7. 78% of respondants Indicated that they bought organic farmming food in this year increasely or same as last year and 91.9% of respondants Indicated that they plan to buy organic farmming foods in next year.

• 한국수산과학회지
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• 제47권5호
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• pp.545-555
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• 2014

To develop Korean-style cut noodles with enhanced protein and calcium levels, we manipulated the ratio of dried anchovy Engraulis japonicus soup base residue powder to wheat flour, using a response surface methodology based on trained panel trials to determine the optimum ratio. Texture analysis and nutritional evaluation were also performed on cut noodles containing dried anchovy soup base residue (CNAR). Higher umami taste and springiness, and lower fishy flavor were strongly correlated with overall acceptability. The optimal CNAR formulation consisted of wheat flour (96.02 g), anchovy residue powder (2.67 g), and water (50.64 mL). CNAR had lower gumminess and adhesiveness (P<0.001), but higher springiness, cohesiveness (P<0.001), and chewiness (P<0.05), than the control (original wheat flour cut noodles). The addition of anchovy soup base residue elevated protein, lipid, and ash levels relative to the control. Color values decreased with increasing residue powder content. In vitro protein and starch digestibility of CNAR were lower than in the control (P<0.001). CNAR yielded significantly higher total free amino acid content than the control (P<0.01), leading to CNAR's improved palatability. Dried anchovy soup base residue can be used in wheat flour cut noodles to improve nutrition, sensory acceptability, and profitability.

• 한국식품과학회지
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• 제26권5호
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• pp.490-495
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• 1994

두유 및 두부제조시 부생되는 비지를 효과적으로 이용하기 위한 방안으로 Aspergillus niger CF-34를 배양하여 얻은 복합효소를 두유비지에 처리하여 가용화를 시도하였다. 두유비지 가용화를 위한 연구에서 두유비지의 일발성분과 식물함유 성분 조성을 분석하였고, 두유비지에 작용하는 복합효소액의 최적반응조건을 조사하여 산업적인 이용가능성에 대해 분석하였다. 그 결과 두유비지는 탄수화물과 단백질이 각각 건물량으로 46.74%, 32.77%로서 상당량의 영양원을 함유하였으며, 두유비지의 탄수화물중 식물함유의 구성은 건물량의 36.8%가 cellulose, 62.6%가 hemicellulose로 구성된 고중합체이었다. Aspergillus niger CF-34 배양액으로부터 얻은 복합효소는 pectinase, xylanase, PG-ase, CMCase, SFase등의 활성을 보였으며, 배양시간에 따른 효소생산 실험결과 배양 기관이 약 7일에 이르면 효소생산의 증가가 중지되어 최대 효소생산을 보였다. 조효소액의 최적반응 pH는 약 4.0, 온도는 $50^{\circ}C$였으며, 안정성 역시 활성도와 동일한 범위에서 유지되었다.

• 한국식품위생안전성학회지
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• 제3권4호
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• pp.193-202
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• 1988

농작물중 농약 잔류량조사 계획의 일환으로 전국주요시설 재배지에서 채취한 딸기와 오이 각 50점과 서울시 소재 5개 슈퍼마켓에서 시판되는 딸기를 수집, 농약 잔류량을 조사하였다. 딸기에서는 일부 시료에서 procymidone, chlorothalonil. captan, diazinon, ${\alpha}-endosulfan$ 등이 미량으로 검출되었으나 조사최대치의 경우에도 잔류허용기준의 1/79~1/2 에 불과하였다. Malathion, Fenitrothion, parthion 등 유기인계 살충제는 전시료에서 불검출되었으며 시판 딸기에서도 이와 비슷한 경향이었다. 오이에서는 유기인계 살충제가 전시료에서 불검출되었으며 기타 살균제의 검출빈도는 딸기와 비슷하였으나 잔류수준은 다소 낮은 경향이었다. 딸기와 오이 중 검출 빈도와 잔류수준이 비교적 높았던 농약은 procymidone과 chlorothalonil로서 이들의 조사최대치도 잔류허용기준에 크게 미달되고 있어 현재로서는 별 문제가 없는 것으로 판단되고 있다. 수일에 의한 딸기중 잔류농약의 경감효과는 38~95%로서 상당부분이 제거 되었다. 딸기 잿빛 곰팡이병 방제약으로 현재 많이 사용되고 있는 procymidone이나 dichloflanid에 대한 농약잔류향조사는 국내에서는 처음으로 시도되었으며, 아울러 본 조사연구는 금후 이들 농약에 대한 잔류허용기준설정에 기초자료가 될 것이다.