• 한국식품영양과학회지
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• 제37권5호
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• pp.589-597
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• 2008

본 연구는 어린이 기호식품 품질인증제도를 위한 영양 위생기준안 제안을 통해 어린이 먹거리 안전관리의 체계적 수행을 위한 기반 마련을 목적으로 수행되었다. 어린이 기호식품의 품질인증을 위한 영양 위생기준안 제안을 위해, 초등학교 주변 어린이 기호식품의 실태조사 자료와 위해가능성이 제기된 성분관련 문헌고찰을 통해 영양위해성분을 선정하고, 선정된 성분의 기준치 설정을 위한 EU 및 영국, 미국, 캐나다, WHO, Codex 등 국외의 어린이식품관련 기준치 혹은 유사기준, 관련 법령 등에 대한 선행사례 자료를 수집하여 고찰하였다. 이를 바탕으로 한국인 영양섭취기준과 식품 등의 표시기준, 식품공전, 식품의약품안전청 연구 결과 보고 등을 참조하여 어린이 기호식품 중 가공식품에 대한 영양 위생 기준안을 마련하였다. 제안된 영양 위생 기준 항목 중 영양기준은 열량, 당, 지방, 나트륨이며, 위생기준으로는 식품첨가물(타르색소, 카페인)과 aflatoxin $B_1$, Staphylococcus aureus, Bacillus cereus, Salmonella spp.의 미생물수준으로 하였다. 제안된 어린이 기호식품 품질인증 기준안의 $\ulcorner$저$\lrcorner$, $\ulcorner$중$\lrcorner$, $\ulcorner$고$\lrcorner$ 영양기준치 설정의 현실성을 살펴보고자 시중에서 유통 중인 어린이 기호가공식품 242종을 대상으로 시뮬레이션을 실시해 본 결과, 당, 지방, 나트륨의 $\ulcorner$저$\lrcorner$ 기준치 적용 시에는 조사대상 전체제품 중 0.4%에 해당하는 제품만 포함되었고, $\ulcorner$중$\lrcorner$ 기준치 적용 시에는 최대 22.3%가 해당되었다. $\ulcorner$중$\lrcorner$ 기준치에 1회 분량 당 열량 200 kcal 이하로 제한한 열량기준을 추가 적용한 결과는 17.8%에 해당되는 제품이 기준범위 내에 포함되는 것으로 나타났다. 따라서 품질인증제도의 실효성을 높이기 위해서는 $\ulcorner$중$\lrcorner$ 기준 적용 등의 기준 완화가 필요하며 해당식품 유형이 유가공품과 음료류에 한정되는 결과를 보이므로, 품질인증대상 확대와 제조업체의 참여도를 높이는 측면에서는 각각의 식품유형에 따른 ‘개별 기준치’ 마련이 필요할 것으로 생각된다. 식품유형에 따른 개별 기준치 범위 조정 및 설정을 확립하기 위해서는 추후 체계적인 보완연구가 수행 되어야할 것으로 사료된다.

• Journal of Dairy Science and Biotechnology
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• 제30권2호
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• pp.93-109
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• 2012

This study was performed to investigate the effects of added whey protein concentrates (WPC) and whey powder (WP) on the quality and shelf life of Tofu, a traditional food in Korea. Combined whey powder and whey protein concentrates were obtained at drainage after the casein was separated by using rennet enzyme or acidification of milk. We manufactured whey Tofu and evaluated its nutritional quality by testing, the general composition for yield, moisture, pH, crude protein, crude fat, carbohydrate, rheology, sensory properties, and change during storage. 1. The general compositions of WPC and WP were as follows: (a) WPC: moisture, 5.9%; crude protein, 56.2%; crude fat, 0.1%; carbohydrate, 32.6%; ash, 5.2%; and pH 5.93 and (b) WP: moisture, 3.7%; crude protein, 13.2%; crude fat, 1.6%; carbohydrate, 74.4%; ash, 7.1%; and pH, 6.65. 2. The yield of Tofu was as follows: (a) in WPC, the content was $CaCl_2$:GDL=6:4 > $CaCl_2$:GDL=9:1 > $CaCl_2$:GDL=7:3 > $CaCl_2$:GDL=8:2 and (b) in WP, 2% addition was the highest (265%) at $13.3g/cm^2$, but with 4% addition WP was the lowest (184%) at $22.2g/cm^2$. 3. The moisture content of Tofu was as follows: (a) in WPC, the content was $CaCl_2$:GDL = 6:4 > $CaCl_2$:GDL=9:1 > $CaCl_2$:GDL=7:3 > $CaCl_2$:GDL=8:2 and (b) in WP, 2% addition was the highest at 79.82% ($13.3g/cm^2$), but 4% was the lowest at 75.18% ($22.2g/cm^2$). 4. The pH of Tofu was as follows: (a) in WPC, the value was WPC 6% > WPC 4% > WPC 2% > control and $CaCl_2$:GDL=6:4 > $CaCl_2$:GDL=8:2 > $CaCl_2$:GDL=9:1 > $CaCl_2$:GDL=7:3 and (b) in WP, WP 4% > WP 2% > control. 5. The ash content of Tofu was as follows: (a) in WPC, the content was $CaCl_2$:GDL=8:2 > $CaCl_2$:GDL=7:3 > $CaCl_2$:GDL=6:4 > $CaCl_2$:GDL=9:1 and (b) in WP, there was no difference between 2% and 4% addition. 6. The crude protein content of Tofu was as follows: (a) in WPC, the content was $CaCl_2$:GDL=8:2 > $CaCl_2$:GDL=7:3 > $CaCl_2$:GDL=9:1 > $CaCl_2$:GDL=6:4 and (b) in WP, there was no difference between 2% and 4% addition. 7. The crude fat content of Tofu was as follows: (a) in WPC, the content was $CaCl_2$:GDL=8:2 > $CaCl_2$:GDL=7:3 > $CaCl_2$:GDL=9:1 > $CaCl_2$:GDL=6:4 and (b) in WP, values decreased with increasing pressed weight. 8. The carbohydrate content of Tofu was as follows: (a) in WPC, the content was $CaCl_2$:GDL=8:2 > $CaCl_2$:GDL=7:3 > $CaCl_2$:GDL=6:4 > $CaCl_2$:GDL=9:1 and (b) in WP, values increased with increasing pressed weight. 9. The rheology test results of Tofu were as follows: (a) in WPC, hardness and brittleness was highest with $CaCl_2$:GDL=8:2 and 6% added WPC. Cohesiveness was highest with $CaCl_2$:GDL=6:4 and 2% added WPC. Elasticity was the highest with $CaCl_2$:GDL=7:3 and the added WPC control. (b) in WP, hardness was the highest with $22.2g/cm^2$ and added WP control. Cohesiveness was the highest with $17.8g/cm^2$ and added WP 2%. Elasticity was the highest with $17.8g/cm^2$ and added WP 4%. Brittleness was the highest with $17.8g/cm^2$ and added WP control. 10. The sensory test results of Tofu were as follows: (a) in WPC, the texture, flavor, color, and smell were the highest with $CaCl_2$:GDL=6:4 and 6% added WPC. (b) in WP, the texture was the highest in the control with $22.2g/cm^2$. Flavor and smell were the highest in WP 2% and $22.2g/cm^2$. Color was the highest in WP 2% and $17.8g/cm^2$. 11. The quality change of Tofu during storage was as follows: (a) in WPC, after 60 h, all samples began to get spoiled and their color changed, and mold began to germinate. (b) in WP, the result was similar, but the rate of spoilage was more rapid than that in the control.

• Asian-Australasian Journal of Animal Sciences
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• 제14권3호
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• pp.402-413
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• 2001

Food safety is a term broadly applied to food quality that may adversely affect human health. These include zoonotic diseases and acute and chronic effects of ingesting natural and human-made xenobiotics. There are two major areas of concern over the presence of residues of antibiotics in animal-derived foodstuffs with regard to human health. The first is allergic reactions. Some antibiotics, such as penicillins can evoke allergic reactions even though small amounts of them are ingested or exposed by parenteral routes. The second is development of antibiotic resistance in gut bacteria of human. Recently multi-resistant pneumococcal, glycopeptide-resistant enterococci and gram negative bacteria with extended-spectrum $\beta$-lactamases have spread all over the world, and are now a serious therapeutic problem in human. Although it is evident that drugs are required in the efficient production of meat, milk and eggs, their indiscriminate use should never be substituted for hygienic management of farm. Drug should be used only when they are required. In addition to veterinary drugs, environmental contaminants that were contaminated in feed, water and air can make residues in animal products. Mycotoxins, heavy metals, pesticides, herbicides and other chemicals derived from industries can be harmful both to animal and human health. Most of organic contaminants, such as dioxin, PCBs and DDT, and metals are persistent in environment and biological organisms and can be accumulated in fat and hard tissues. Some of them are suspected to have endocrine disrupting, carcinogenic, teratogenic, immunodepressive and nervous effects. The governmental agencies concerned make efforts to prevent residue problems; approval of drugs including withdrawal times of each preparation of drugs, establishment of tolerances, guidelines regarding drug use and sanitation enforcement of livestock products. National residue program is conducted to audit the status of the chemical residues in foods. Recently HACCP has been introduced to promote food safety from farm to table by reducing hazardous biological, chemical and physical factors. Animal Production Food Safety Program, Quality Assurance Programs, Food Animal Residue Avoidance Databank are para- or non-governmental activities ensuring food safety. This topic will cover classification and usage or sources of chemical residues, their adverse effects, and chemical residue status of some countries. Issues are expanded to residue detection methodologies, toxicological and pharmacokinetic backgrounds of MRL and withdrawal time establishments, and the importance of non-governmental activities with regard to reducing chemical residues in food.

• 대한지역사회영양학회지
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• 제17권5호
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• pp.603-622
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• 2012

The population aged 95 years and older in Seoul approximately increased to five-fold over the past 10 years, while nationwide rates increased to three-fold. In order to examine the dietary habit and nutritional status of oldest-old population living in Seoul, we recruited 87 subjects (25 males and 62 females) aged 95 years and older. The prevalence of underweight (BMI < 18.5 $kg/m^2$) and obesity (BMI ${\geq}25kg/m^2$) were 18.2% and 18.2% in males, and 20.8% and 9.4% in females, respectively. In self-assessment of health, only 25.3% answered to be unhealthy. More males exercised regularly and reported a wide range of activities than females. The average of %Kcal from carbohydrate, protein and fat (C : P : F) was 64.9 : 13.8 : 21.2 in males and 68.1 : 14.2 : 17.7 in females. The average daily energy intake was 1,307 kcal in males and 1,304 kcal in females. More than 75% of subjects were taking under estimated average requirements (EAR) for vitamin $B_1$, $B_2$ & C and Ca. The average of mean adequacy ratio (MAR) was 0.66 in males and 0.70 in females, and 28.8% of males and 12.9% of females were in MAR < 0.50. Based on MAR, 32.0% of males and 14.5% females were classified as normal and 16.0% of males and 25.8% of females were classified as malnourished. Our subjects were taking more animal food, especially milk and its products, compared to those living, in rural areas. However, a significant proportion did not meet the EAR for vitamin $B_1$, $B_2$ & C and Ca.

• 농업과학연구
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• 제26권1호
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• pp.39-49
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• 1999

충남지역 농특산물인 밤 및 호도를 분말로 만들어 요구르트 제조시에 각각 1~4% 첨가하고 호상 요구르트를 제조, 12시간 동안 발효시키면서 pH, 적정산도, 유산균수, 점도, 조성분, 관능검사 및 저장성 등을 새로운 제품 개발의 시도로서 실험 검토한 바 그 결과는 다음과 같다. 1. 요구르트 발효 시 밤 분말 첨가구에 있어서는 control구에 비하여 pH는 감소하고 산도는 증가하였으며 호도분말 첨가의 경우는 control구에 비하여 pH 및 산도가 큰 차이는 나타내지 않았다. 2. 유산균수는 4% 밤 분말 첨가구의 경우 12시간의 배양에서 $2.6{\times}10^9/ml$의 유산균수를 나타내어 control구에 비하여 증식을 촉진하였으며 호도 분말 2% 첨가구에 있어서는 $1.7{\times}10^9/ml$의균수를 나타내어 control구와 큰 차이를 나타내지 않았다. 3. 발효 요구르트의 점도는 4% 밤 분말 첨가구가 3.225 centipoise로서 control구의 1.638 centipoise에 비하여 높았으며 호도 분말 첨가구에 있어서는 4% 첨가구가 2.010 centipoise로서 점도의 증가가 크지 않았다. 4. 단백질 함량은 밤 분말 2% 첨가구가 3.99%, 호도 분말 2% 첨가구가 4.24%, 무지 고형분 함량은 밤 첨가 요구르트가 15.10%, 호도 첨가 요구르트는 13.65%를 나타내었다. 5. 밤 및 호도 첨가 호상 요구르트의 관능검사 결과, control구에 비하여 밤 첨가구는 맛, 향취, 조직 면에서, 호도 첨가구는 맛과 향취 면에서 좋은 결과를 나타내었다. 6. 밤 및 호도 첨가 호상 요구르트의 $5^{\circ}C$, 14일간 저장성 조사에서는 적정산도 및 유산균수에서 큰 변화를 나타내지 않았다.

• Asian-Australasian Journal of Animal Sciences
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• 제30권6호
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• pp.878-885
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• 2017

Objective: Glucose is an essential fuel in the energy metabolism and synthesis pathways of all mammalian cells. In lactating animals, glucose is the major precursor for lactose and is a substrate for the synthesis of milk proteins and fat in mammary secretory (alveolar) epithelial cells. However, clear utilization of glucose in mammary cells during lactogenesis is still unknown, due to the lack of in vitro analyzing models. Therefore, the objective of this study was to test the reliability of the mammary alveolar (MAC-T) cell as an in vitro study model for glucose metabolism and lactating system. Methods: Undifferentiated MAC-T cells were cultured in three types of Dulbecco's modified Eagle's medium with varying levels of glucose (no-glucose: 0 g/L, low-glucose: 1 g/L, and high-glucose: 4.5 g/L) for 8 d, after which differentiation to casein secretion was induced. Cell proliferation and expression levels of apoptotic genes, Insulin like growth factor-1 (IGF1) receptor, oxytocin receptor, ${\alpha}S1$, ${\alpha}S2$, and ${\beta}$ casein genes were analyzed at 1, 2, 4, and 8 d after differentiation. Results: The proliferation of MAC-T cells with high-glucose treatment was seen to be significantly higher. Expression of apoptotic genes was not affected in any group. However, expression levels of the mammary development related gene (IGF1 receptor) and lactation related gene (oxytocin receptor) were significantly higher in the low-glucose group. Expressions of ${\alpha}S1-casein$, ${\alpha}S2-casein$, and ${\beta}-casein$ were also higher in the low-glucose treated group as compared to that in the no-glucose and high-glucose groups. Conclusion: The results demonstrated that although a high-glucose environment increases cell proliferation in MAC-T cells, a low-glucose treatment to MAC-T cells induces higher expression of casein genes. Our results suggest that the MAC-T cells may be used as an in vitro model to analyze mammary cell development and lactation connected with precise biological effects.

• 보건교육건강증진학회지
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• 제23권5호
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• pp.1-11
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• 2006

Objectives: The 2003 WHO/FAO technical report described that Korea has largely maintained its traditional high-vegetable diet despite major social and economic changes, and had lower than expected levels of obesity prevalence than other industrialized countries. However, the prevalence of obesity in Korea has recently been rapidly increasing. The aim of this study was to elucidate the determinants of this rapid growth of obesity prevalence in Korea and to compare the results of national nutrition surveys between Korea and Japan. Methods: The trends of the National Health and Nutrition Survey in Korea instituted every 3 years and that in Japan conducted every year were compared. The results of obesity prevalence defined as more than 25 of the Body Mass Index, the percentage of habitual exercisers and the results of the nutritional surveys were examined from 1992 to 2005 in Korea and from 1992 to 2004 in Japan. Results: The prevalence of obesity in males has been gradually increasing in both Korea and Japan since 1992. Though until 1995 the prevalence of obesity in the Korean male population was less than that in Japan, after 1998 Korea surpassed Japan and a markedly increasing trend was observed. In females, the increasing trend of obesity was slower than males in both Korea and Japan. However, the prevalence of obesity was much higher in Korea compared with that in Japan. The percentage of exercisers was much lower in Korea than in Japan. Although, the definition of an exerciser varies with the survey year in Korea and is different from that in Japan, almost 70% of the population was not regularly engaging in moderate or hard intensity exercise in Korea. From 1995, the total energy intake was increased by 9.8% in Korea but it was decreased by 6.9% in Japan. Presently, the energy intake per capita per day in Korea exceeded that in Japan. Remarkable increases in the intake of meat and poultry, vegetable oils and fats, and milk and dairy products were observed in Korea from 1995 to 2005. On the other hand, these values decreased during the same period in Japan. Conclusion: The prevalence of obesity in Korea is increasing and has surpassed that of Japan. The current trends could be attributed to the low prevalence of habitual exercisers, and an increase in energy intake and the proportion of energy intake from fat.

• 한국식품조리과학회지
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• 제23권4호통권100호
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• pp.537-550
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• 2007

콩나물을 열풍 건조하여 분말화한 시료와 대두 이소플라본 추출물을 이용하여 몇 가지 형태의 식품 개발을 시도하였으며, 관능검사를 통하여 성분의 조성을 최적화하였다. 우유 100 m1에 혼합 요쿠르트 균주 2 mg을 넣어 $50^{\circ}C$에서 36시간 발효시켜 콩나물 분말 0.5 g, 이소플라본 추출물 31 mg을 혼합하여 이소플라본 함량이 14.35 mg/l00 ml인 이소플라본 강화 콩나물 요쿠르트(Table 7)를 개발하였으며, 밀가루의 10%를 콩나물 분말로 대체하고 밀가루 및 콩나물 분말의 중량 100 g 당 이소플라본 추출물 124 mg을 첨가하여 이소플라본 함량이 38.24 mg/100 g bread인 이소플라본 강화 콩나물 빵(Table 11)을 개발하였다. 또한 밀가루 함량의 60%를 콩나물 분말로 대체하고 밀가루 및 콩나물 분말의 중량 50 g당 이소플라본 추출물 124 mg을 첨가하여 이소플라본 함량이 190.00 mg/l00 g cookie인 이소플라본 강화 콩나물 쿠키(Table 16)를 개발하였다. 이들 3가지 형태의 식품에 대한 관능검사 결과 쿠키 형태가 콩나물 분말과 이소플라본 추출물의 함량이 가장 높으면서 관능검사패널들의 기호도도 가장 높았다. 콩나물 분말과 이소플라본 추출물을 이용한 쿠키가 제품화되어 공급될 경우 기호도도 우수하여 기능성과 맞을 겸비한 식품으로서 활용될 수 있을 것으로 평가되었다.

• Journal of Nutrition and Health
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• 제45권6호
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• pp.531-540
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• 2012

This study was carried out in order to investigate the status of food and nutrient intakes depending on the types of chronic disease of the elderly at welfare centers in Seoul. The total number of subjects was 299 elderly over the age of 60 (82 men and 217 women); they were grouped by the disease status: normal, cardiovascular disease (CVD), diabetes mellitus (DM) and arthritis patients groups. The dietary intakes were obtained by a 24-hour recall and analyzed by CAN-Pro 4.0; they were then compared with the dietary reference intakes for the Korean (KDRIs). In the results of anthropometric data according to chronic disease, the waist circumference of the normal group in males and females was lower than the other groups; in particular, the normal female group showed a lower level of waist-hip ratio, body mass index (BMI) and body fat % than those of the other groups. The arthritis group showed a higher intake of milk products than the other groups (p < 0.05); consequently, calcium intake was significantly higher than that of the other groups (p < 0.001). Vitamin A intake in the arthritis group was significantly higher than the intake in the normal and DM groups (p < 0.01). Normal and arthritis groups showed significantly higher intake of zinc and copper than the CVD group (p < 0.01). In general, about 80% of the subjects in this study revealed insufficient intakes of riboflavin, vitamin C, calcium, dietary fiber, vitamin D, biotin and potassium, compared with the estimated average requirement (EAR) or adequate intake (AI). However, sodium intake of all groups was higher than the AI of KDRIs. In conclusion, nutrient intake, according to the chronic disease, showed significant difference in some of the micronutrients, vitamin A, Ca, Zn and Cu. Therefore, we suggest that dietary guidelines, such as reducing the intake of salty foods and sweet drinks and increasing the intake of foods with sufficient calcium, vitamin D and vitamin C, are necessary to the improvement of eating habits for the elderly.

• 분석과학
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• 제7권2호
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• pp.233-236
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• 1994

유중수적형 유화계의 유화안정지수를 산출하는 방법을 확립하기 위하여 간편하면서도 예민한 "부피 직접 측정법"을 개발하였는 바, 먼저 강력한 혼합기인 일종의 Ultra-turrax T25를 이용하여 유지방, 유화제 및 물로 구성되면서 유지방이 물보다 많이 함유되는 유중수적형의 유화계를 형성시킨 후 상온에서 시간이 경과함에 따라 분리되어지는 수분층의 부피를 측정하였으며, 유화안정지수는 $(1-V_s/V_a){\times}100$(단, $V_a$는 유화계내에 함유되어 있는 총 수분의 부피이며, $V_s$는 시간이 경과함에 따라 유화계로부터 분리되어지는 수분층의 부피를 의미한다)의 계산식에 대입하여 산출하였다. 한편, sorbitan trioleate, span 60 및 tween 20을 첨가하여 유중수적형 유화계를 형성시킨 후 90분이 경과한 다음 "부피 직접 측정법"에 의하여 유화안정지수를 산출하였는바, 각각 $95.4{\pm}1.8$, $56.1{\pm}2.8$ 및 $41.6{\pm}2.2$였으며, 이러한 값은 유화안정지수의 산출방법으로서 일반적으로 사용하고 있는 "Titus의 방법"과 비교해 볼 때 5.0 이내의 차이-유화안정지수가 평형에 도달하였을 때의 차이 값-를 나타냄을 알 수 있었다.