• 한국컴퓨터정보학회논문지
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• 제24권8호
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• pp.113-121
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• 2019

The personalized meal service is being developed to prevent and alleviate illnesses according to the individual's health condition. However, the current meal does not provide a fully customized service to individuals and a diet that meets the consumer's information needs. The cause is the lack of information on the ingredients and the difficulty of comparative analysis between the materials. Therefore, in this study, we propose basic analysis process for basic information acquisition and database construction for food composition before providing personalized food. In this study, we investigated the content of carbohydrate, reducing sugar and protein as basic components of Grifola frondosa and investigate the content of polyphenol as a biological active ingredients. Respectively. Studies on the hypoglycemic effect of the diabetic rat model have been carried out in relation to the prevention of diseases. Based on the results of this study, it is also possible to obtain information on the basic ingredients of the food and to analyze the information on the content and activity of the biological active ingredients. Using animal models, information on disease prevention and mitigation was also available. The process introduced in this study is applied to various food materials, accumulating data, and utilizing Database, this results will be an excellent tool for providing more efficient service by providing a proper dietary composition for consumers.

• 한국인터넷방송통신학회논문지
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• 제24권2호
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• pp.197-203
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• 2024

식품 알레르기는 일반적으로 흔하게 발생하며 연례적으로 사고가 발생한다. 그러나 많은 사람들이 알레르기의 심각성과 식품 성분에 대한 지식이 부족한 상태이다. 현재 시장에 나와 있는 알레르기 관련 애플리케이션들은 특정한 인증을 받은 제품, 식품 성분 미제공, 바코드에만 의존하여 정보를 제공한다는 문제점 등을 가지고 있다. 본 설계에서는 식품 알레르기 환자를 위한 맞춤형 서비스 애플리케이션을 계획한다. 본 애플리케이션은 OCR 기술을 활용하여 이미지의 텍스트를 추출한 후 식품 성분을 읽고 큰 글씨로 표시되도록 하였다. 또한 필터링 기술을 통해 사용자가 섭취하지 못하는 성분을 선택하면 식품 성분 검색시 빠르고 간편하게 제한 식품을 보여주도록 하였다. 마지막으로 바코드를 스캔하거나 제품을 검색하면 해당 제품의 성분 정보를 제공하는 바코드 스캐닝 및 검색 엔진 기술을 통해 식품 성분 정보를 제공한다. 따라서 본 논문은 데이터베이스와 다양한 정보 탐색 방법을 사용하여 식품 알레르기가 있는 사용자들이 식품성분을 간편하게 확인하여 알레르기 반응을 피할 수 있는 앱을 설계하는데 그 목적이 있다.

• 한국식품영양과학회지
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• 제24권4호
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• pp.642-650
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• 1995

Chinese cabbage kimchi has long been consumed as a traditional fermented food in Korea. Ingredients involved in kimchi preparation, such as red peper, garlic, ginger, green onion, and etc., influence the kimchi fermentation rate differing with kinds and amount of ingredients. In this review article, information on the kinds and amounts of these ingredients used in the extant 75 literature is given together with data for frequency and average amount of each ingredient. In addition, chemical composition, minerals and vitamins, and characteristics of the ingredients are present. Effects of ingredients on kimchi fermentation also are extensively reviewed.

• 한국조리학회지
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• 제12권4호
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• pp.116-130
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• 2006

This research was accomplished to analyze the preference and the actual using patterns of the bakery products using functional ingredients by subjects' age. This survey was examined by the self-administered questionnaire method for 374 female subjects in Suwon. All respondents preferred breads than confectionaries with functional ingredients. As for the products of cooking ingredients, cookies, roll-cake, cake, chocolate, the preference of teenagers was higher than those of the other groups. Subjects preferred potatoes, fruits, rice and green tea as functional ingredients. Over thirties showed the high preference over beans, vegetables, mushrooms, ginseng and oriental herbs while fruits were highly preferred in teenagers and twenties. The ratio of using the bakery products with functional ingredients once or twice a week was higher in over thirties than those of the other groups. Subjects answered that they generally spent $3,000won\sim5,000won$ on those products. Functionality of products was considered as the more important factor in thirties than in the other groups. The lack of information about these products and functional ingredients was reported by teenagers and twenties. These results would be basic data for marketing or improvement of baking products with functional ingredients.

• 농업과학연구
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• 제50권3호
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• pp.407-416
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• 2023

Plant-based, grain-free, and gluten-free diets have been the focus of recent research, as part of the premiumization trend in dog food. However, the lack of comprehensive information regarding carbohydrates in dog food makes it difficult to produce nutritionally balanced meals. Therefore, we aimed to evaluate the nutritional value of carbohydrate ingredients commonly used in commercial dog foods. First, using data from Euromonitor, we investigated the trends in the dry dog food industry and analyzed the annual volume of dry dog food sales, as well as the dog population from 2010 to 2021 in Korea. The growth of the market was greatest in 2021, when the total value of sales of premium dry dog food was 254.3 billion KRW (Korean won) more than in 2010. In addition, sales of dry dog food by age category were marked by a significant increase (404.8%) in the market for dry food for senior dogs. Second, we examined the frequency of carbohydrate ingredients used in dry dog food and conducted a proximate analysis of the top 10 most frequently used ingredients. Subsequently, we analyzed the crude protein, crude fat, and nitrogen-free extract in the carbohydrate ingredients based on dry matter (DM) and calculated the ratio of metabolic energy content supplied from each nutrient in the carbohydrate ingredients. The ratio of metabolic energy content in the carbohydrate ingredients indicated that mung beans had the highest crude protein content (31.3%), whereas oats exhibited the highest crude fat content (23.3%). Sweet potatoes had the highest nitrogen-free extract content, measuring at 93.6%. The results of this study are expected to provide a valuable foundation for the growth and development of the domestic dog food industry, while also contributing to a deeper understanding of the specific role of each ingredient as a carbohydrate source.

• 한국식생활문화학회지
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• 제31권6호
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• pp.661-674
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• 2016

We analyzed information provided by diet-related programs of comprehensive programming channels and the relationship between composition of professional panelists and quality of provided information. We selected 82 items among eight programs by MBN, JTBC, and TV chosun. All 82 items provided information about food & nutrition and health & disease, but only 32 items (39.0%) and 35 items (42.7%) provided information on food culture and food safety, respectively. Among the food ingredients, phytochemicals (81.7%) were the most frequently mentioned, and the contents of functional ingredients occupied a large part. The inappropriate information on programs were broadcast on an average of 1.2 episodes per program, and the most pointed out item was information that could confuse viewers with drugs (29.3%). Among the professional panelists, medical doctors (38.9%) and Oriental medicine doctors (16.6%) had the highest number of appearances, and professors of food & nutrition constituted only 7.1%. However, the increase in the number of appearances of professors showed a positive effect on the quality of program information. Contents focused on balanced nutrient intake and dietary culture of Korea should be increased rather than focusing on the function of each nutrient in comprehensive programming channels.

• 한국멀티미디어학회논문지
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• 제24권8호
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• pp.1114-1121
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• 2021

In this paper, we implement a recipe recommendation system using ingredient harmonization analysis based on recipe data. The proposed system receives an image of a food ingredient purchase receipt to recommend ingredients and recipes to the user. Moreover, it performs preprocessing of the receipt images and text extraction using the OCR algorithm. The proposed system can recommend recipes based on the combined data of ingredients. It collects recipe data to calculate the combination for each food ingredient and extracts the food ingredients of the collected recipe as training data. And then, it acquires vector data by learning with a natural language processing algorithm. Moreover, it can recommend recipes based on ingredients with high similarity. Also, the proposed system can recommend recipes using replaceable ingredients to improve the accuracy of the result through preprocessing and postprocessing. For our evaluation, we created a random input dataset to evaluate the proposed recipe recommendation system's performance and calculated the accuracy for each algorithm. As a result of performance evaluation, the accuracy of the Word2Vec algorithm was the highest.

• 한국식품위생안전성학회지
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• 제27권4호
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• pp.395-400
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• 2012

본 연구에서는 한 가지 제품에 여러 기능성 원료를 복합하여 사용하고 있는 복합 건강기능식품의 실태를 파악 및 분석하고 이들 원료들 간의 상호작용에 관한 문헌조사를 토대로 복합건강기능식품의 관리 방안을 도출하고자 하였다. 이를 위해 식약청에 품목제조신고되어 있는 database를 분석하였다. 분석대상이 되는 제품은 총 7319개의 제품 중 "복합 건강기능식품"으로 파악된 제품의 개수는 183개 제품이었으며 이들 제품 중 기능성 원료를 2개 함유하고 있는 제품은 총 177제품, 3가지 이상의 기능성 원료를 함유하고 있는 제품은 모두 6개 제품이 있다. 183개 복합건강기능식품에 기능성 원료로 사용되고 있는 원료들을 순위별로 나열하면 가장 많이 사용되는 기능성 원료가 가르시니아캄보지아로서 41개 제품에서 기능성 원료로 사용되었으며 "옥타코사놀"과 "쏘팔메토열매추출물"이 가장 많은 빈도로 제조되고 있었다. 복합건강기능식품에 사용되고 있는 원료들의 pair를 사용하여 안전성 정보를 검색한 결과 현재 복합 사용되고 있는 건강기능식품에서의 안전성 우려사항은 아직까지 보고된 바 없는 것으로 판단된다. 하지만 복합 건강기능식품의 섭취에 대한 안전선 우려는 여전히 남아있는 상태이므로 이를관리하기 위해서는 부작용에 대한 조기 시그날을 감지하기 위한 부작용 모니터링 제도를 강화할 필요가 있을 것이다. 최근에 개정된 건강기능식품법 시행규칙의 원활한 시행을 통해 복합 건강기능식품의 안전관리를 강화할 수 있을 것으로 기대된다.

• 대한영양사협회학술지
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• 제23권4호
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• pp.453-463
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• 2017

The purpose of this study was to standardize ingredients used by school foodservices. This study analyzed the current notation of ingredients in used by used in school foodservices through the NEIS system employed by school foodservices of elementary schools through high schools in South Korea. Specifically, this study suggests systemized standardization of ingredient classification and quality attributes of at school foodservices by applying a case study analysis. The findings from the case analysis of the Electronic Procurement System operator are as follows. Classifications for ingredients of the NEIS system used by school food services consisted of included food group, food name, detailed food name, and description. Classification was not clearly divided between the classification scheme and the attribute system. Therefore, food group, food name, and product information of each food should be categorized as the classification scheme, whereas the detailed food name (excluding product information) and description should be standardized as the attribute system, which is composed of required attributes, recommended attributes, and other attributes. This study suggests that system standardization should be carried out in the field of school foodservices, as advancements between distributors and school food service providers could affect food ingredient quality. Thus, standardization can influence purchase and distribution in many ways.

• 한국산업정보학회논문지
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• 제28권6호
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• pp.29-43
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• 2023

소비자는 본인의 건강을 위해서 화장품 및 식품의 성분을 보고 알레르기 유발이나, 주의 성분이 포함되어 있는지 여부를 확인 후 구매를 해야 하지만, 실상은 포장지나 패키징 용기에서 표기가 작고 상세 성분 표기를 찾기 어려우며 바쁜 일상 가운데 일일이 확인하는 과정이 소홀해지기 쉽다. 이에 본 논문은 소비자에게 용기에 부착된 성분을 보다 알기 쉽게 전달하도록 곡면 용기에 표시된 배합 성분표를 자동으로 인식하기 위한 인공지능 기반 스마트폰 애플리케이션을 제안한다. 제안한 스마트폰 기반 성분표 자동인식 어플리케이션은 곡면 용기에 표시된 성분표를 인식할 수 있도록 텍스트 추출 후 원근변환을 통해 인식을 정확도 95% 달성하였다. 또한, 성분명이 곡면에 표시되기 때문에 변형되거나 길이가 길어서 줄 바꿈이 있는 텍스트를 위해 텍스트영역의 경계영역과 위치를 계산하여 처리하였다. 이를 통해 제안한 스마트폰 어플리케이션은 내장된 카메라를 통해 용기에 부착된 성분표 영상을 획득한 뒤, 성분과 관련된 텍스트를 발견하고 인식하여 배합제한성분 정보를 추출하도록 하였다. 마지막으로 다양한 테스트를 통하여 개발한 애플리케이션으로 원통형 곡면 용기에 담긴 화장품의 성분표 인식에 문제가 없다는 것을 검증하였다.