• Food Science and Biotechnology
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• 제18권4호
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• pp.889-894
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• 2009

Barley proteins are expected to have unique functional properties due to their high content of alcohol soluble protein, hordein. Since the barley proteins obtained by conventional isoelectric precipitation method cannot represent hordein fraction, barley proteins were fractionated to albumin, globulin, glutelin, and hordein with respect to extraction solvents. Functional properties and film-forming properties of solubility-fractionated barley proteins were investigated to explore their potential for human food ingredient and industrial usage. The 100 g of total barley protein comprised 5 g albumin, 23 g globulin, 45 g glutelin, and 27 g hordein. Water-binding capacities of barley protein isolates ranged from 140-183 mL water/100 g solid. Hordein showed the highest oil absorption capacity (136 mL oil/100 g), and glutelin showed the highest gelation property among the fractionated proteins. In general, the barley protein fractions formed brittle and weak films as indicated by low tensile strength (TS) and percent elongation at break (E) values. The salt-soluble globulin fraction produced film with the lowest TS value. Although films made from glutelin and hordein were dark-colored and had lower E values, they could be used as excellent barriers against water transmission.

• 유통과학연구
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• 제17권6호
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• pp.57-63
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• 2019

Purpose - This research is to review the state of standard labeling compliance and identify the factors that are conducive to compliance with the Labeling Standards of the Health Functional Foods Act in internet distribution. Research design, data, and methodology - We checked 9 labels including product name, expiration date, manufacturing date, raw material, ingredient, operative dose, nutritional information, daily intake, and functional effect which are based on Labeling Standards of the Act from 100 health functional foods in the internet shopping malls. These 9 structure & function claims were compared using a Chi-square test. Results - There was a statistically significant difference in the use of standard labeling between domestic product and imported products (p<.001). The related strength between these two variables showed a moderate effect size. Also, there was a statistically significant difference between accredited advertising/unaccredited advertising distinction and use of standard labeling (p<.001). The related strength between these two variables showed a moderate effect size. Conclusions - The Labeling Standards of the Act were not followed and found to be related to imports or unauthorized advertising in internet distribution. The information displayed according to the Labeling Standards was only about 2 on the average, so many labels have been posted unreadably without arrangement.

• 동아시아식생활학회지
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• 제24권3호
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• pp.368-374
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• 2014

We investigated the physical and cooking properties of commercial noodles supplemented with functional ingredients. RVA (rapid visco analyzer), color, water activity, texture and cooking properties were tested. Noodles containing kudzu showed the highest initial gelatinization temperatures, whereas noodle containing kelp displayed the highest peak viscosity and set back. Holding strength and final viscosity were highest in noodles containing mugwort. The L value ($94.89{\pm}0.02$) of wheat flour noodle was the highest. Among functional noodles, L value ($88.65{\pm}0.01$) and a value ($7.42{\pm}0.02$) of cactus noodle were the highest, whereas b value of pumpkin noodle was $40.81{\pm}0.03$, which was higher value than in other noodles. Water activity of cactus noodle was highest (0.455), but the difference was not significant. Cooking properties (including weight, volume, and water absorption) and turbidity of pumpkin noodles showed the highest growth rate. In terms of texture, hardness was highest ($12836.8{\pm}7.1g/cm^2$) in green tea noodles, and cohesiveness and gumminess were highest in kelp and mugwort noodles. Considerig the quality characteristics of noodles supplemented with mulberry leaves, cactus, mugwort, green tea, pumpkin, kelp or kudzu, pumpkin noodles were most stable in terms of gelatinization and cooking properties.

• 한국균학회소식:학술대회논문집
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• 한국균학회 2016년도 춘계학술대회 및 임시총회
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• pp.39-39
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• 2016

There is a growing consumer preference for self-medication, which has resulted in the growth of the Korean functional food market to \1.5 trillion in 2014. Functional foods that can modulate immune responses and enhance liver health are in the top 2 product-specific health functional food categories. The aim of this project was to develop and commercialize new health functional foods incorporated with Cordyceps militaris. Cordyceps genus includes about 400 species, many of which have been used as traditional medicines for many years in Asian countries. C. militaris belongs to the class Ascomycetes and has been used extensively as a crude drug and tonic food in East Asia. Owing to the various physiological activities of its main active constituent, cordyceptin, C. militaris is currently being used for multiple medicinal purposes. Recently, many studies have tried to elucidate the pharmacological mechanisms underlying the activities of Cordyceps spp., which include immune activation, anti-inflammatory, anticancer, and antiviral effects. After continuous attempts and research toward industrialization, C. militaris cultivated using brown rice was developed into a product by a standardized process and mass-cultivating system. It was successfully introduced into the market and was approved as a functional food ingredient for the first time in Korea. Based on this information, C. militaris containing functional food product for strengthening the immune system was released in August 2014 under the brand name "Dongchoong Ilgi." Dongchoong Ilgi is potentially beneficial for improving immune and liver functions and may enhance both the convenience and effectiveness of health functional foods taken by healthy people and patients with minor illness. In addition, the results of our study may be applicable for the development of health functional foods that could lower the risk of diseases such as the common cold and cancer.

• 한국식품영양학회지
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• 제30권2호
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• pp.181-190
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• 2017

Functional foods are of great significance since our society is accelerating into aging. An aging society has many physiological metabolic diseases such as hypertension, diabetes, heart disease, cancer, dementia and geriatric diseases. Fundamental treatments for the elderly are almost impossible and the social burden is heavy. If these diseases can be prevented or alleviated by improving dietary habits using functional foods, the significance would be very large. Pomegranate has been found to have 124 different kinds of phytochemicals. Polyphenols have a wide range of protective effects including various physiological metabolic diseases and cancers. It is necessary to develop functional foods such as preservatives and food extenders which can contribute to food safety, required in the food industry, by using such bioactive substances. Pomegranates have been reported to decrease the impact of many serious illnesses. There is a considerable amount of bioactive substances in the peel of a pomegranate, which has potent anticancer, antioxidant, antimicrobial and anti-apoptotic properties. Unfortunately, the peel is typically discarded after processing. Despite knowledge regarding the bioactive substances in the pomegranate peel and peel extracts, including their functionality and diversity, the knowledge is not well known by consumers in general. The aim of this study was to review up to date research trends for processing and developing new functional foods by utilizing nutritional functional substances, favourite food materials, and materials for processing food contained in pomegranate peels and pomegranate peel extracts. This study will summarize the data found in pomegranate peel and pomegranate peel extract literature mainly recently published in Science Direct. There are polyphenolic compounds (ellagitannins, punicalagin, proanthocyanidin, flavonoids, polysaccharides, etc.) in the fruit peel, making up about 50% of the pomegranate's weight. The polyphenol content of a pomegranate fruit peel is 149.91 mg/g, which is about 100 times higher than the juice. Paying attention to the fact that the ellagitannin content (14.22 mg/g) in the fruit peel is also twice as high as that of the fruit juice and seeds, that confirms the possibility of utilizing the peel as a food ingredient capable of developing new, functional bioactive foods.

• 한국콘텐츠학회논문지
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• 제5권6호
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• pp.163-171
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• 2005

90년대 초부터 근래에 이르기까지 많은 식품회사들은 기존의 식품범주와 연계해서 각 제품의 특성에 맞는 새로운 기능성 식품들을 개발하기 시작하였다. 소비자들의 의식도 건강과 장수에 대한 기대가 높아지면서 조금이라도 특정한 성분과 효능이 기대되는 기능성 식품에 관심을 가지게 되었으며, 기능성의 부여 여부가 신제품 개발 전략의 중요한 포인트(Point)가 되었다. 포장디자인도 이러한 기능성식품의 개발에 편승하여 기능성 제품의 특성과 정보를 일반 소비자에게 제대로 전달하고 강하게 부각시켜야 할 중요한 역할을 담당하게 되었다. 따라서 본 연구에서는 이러한 기능성식품의 일반적인 고찰과 함께 남녀노소 누구나 즐겨 마시는 발효유에 대하여 각 제품이 가지고 있는 기능적 특성과 이들의 표현 전략을 분석해 봄으로써 보다 바람직한 기능성식품의 제품정보전달방법과 차별화전략에 대하여 알아 보고자 한다.

• 한국독성학회:학술대회논문집
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• 한국독성학회 2005년도 춘계 국제심포지엄 및 학술대회
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• pp.206-206
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• 2005

• 한국유가공학회:학술대회논문집
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• 한국유가공기술과힉회 2007년도 추계학술발표대회
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• pp.31-37
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• 2007

An understanding functional properties and molecular interactions of milk proteins was critical to improve qualities of fermented dairy products including yogurts and cheeses. Extensive rearrangements of casein particles were important factors to enhance whey separation in yogurt gel network. The use of high hydrostatic pressure treated whey protein as an ingredient of low fat processed cheese food resulted in the production of low fat processed cheese food with acceptable firmness and enhanced meltabilities. Milk protein-based nano particles produced by self-association of proteins could be better nutrient delivery vehicle than micro particle since particle size reduction in nano particles could lead to increased residence time and surface area available in GI tract.

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2002년도 정기총회 및 제29차 춘계국제 학술발표대회
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• pp.29-38
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• 2002

Today's food technologist is receiving increasingly pointed directions in the “selection of”and often “minimum amounts of”ingredients to use in the development of new food products. This increasing emphasis by marketing on “label”claims is real and gaining momentum in most market places. Thus, the development of functional foods that are providing customers with new and distinct nutritional choices. The driving force for the increased direction of the food technologist is that many governments are now allowing health related label claims on food products. These health claims are a result of very clearly and focused research that shows known nutritional benefits. The regulatory environment is well focused on the results of this peer reviewed research. In the USA, FDA has allowed several opportunities for health claims including fiber, soy protein and choline. This presentation will focus on only two of many functional ingredient options-the soy proteins and lecithin(choline).

• 동아시아식생활학회지
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• 제14권5호
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• pp.495-500
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• 2004

This study was carried out to develop a new product using Cheonggukjang (fermented soybean product) and sub-ingredients(lactic acid bacillus powder, chlorella, lactose, green tea). Fresh Cheonggukjang was dried by a infrared drying(50℃, 36hr) and powdered by a roll mill. The powder was mixed with sub-ingredients and then moulded as tablet type by a press moulder. The pH of tablet was low with the addition of lactobacillus and total sugar content was high with the addition of lactose. Disintegration, absorption capacity and textural properties of tablet were not affected by the addition of any sub-ingredient. Color of non-added tablet was yellow to red, but changed to green when chlorella was added. Sensory properties(color, taste, flavor, chewiness, hardness, acceptability) were not affected by the addition of sub-ingredients. The results indicate that functional healthy tablet could be made from Cheonggukjang powder and various sub-ingredients.