• 한국환경과학회지
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• 제22권12호
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• pp.1625-1631
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• 2013

In manufacturing of flatfish skin collagen peptide (FSCP) and flatfish protein hydrolysate (FPH) by reuse of dead flatfish from fish farm in Jeju island, the industrial process was optimized with the laboratory scale research and the on-field process. Segmented unit processes from raw material incoming to shipment were established to produce commercial product of FSCP and FPH. Total plate counts of FSCP were twenty five times of FPH, but food poisoning bacteria were not detected in two samples. FSCP and FPH were safe from heavy metal such as Pb(II), Cd(II) and Hg(II). The residual contents of antibiotics and disinfection matter in FSCP and FPH were not detected. The optimized process for mass production made the one-third of the running time and two times of the yield. From economic analysis, the production cost was estimated to 22,000 and 12,000 won/kg for FSCP and FPH, respectively. Therefore the product from the reuse of dead flatfish was expected to have a considerable competitive price and high added-value functional food material compared with other commercially available fish products.

• Natural Product Sciences
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• 제17권3호
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• pp.230-233
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• 2011

To evaluate the potential of naturally occurring aldose reductase (AR) inhibitors from food material, MeOH extract and stepwise polarity fractions from tartary buckwheat and two common Korean buckwheat cultivars, yangjul-maemil and daesan-maemil, were tested on AR inhibition in rat lens in vitro. The EtOAc fraction from tartary buckwheat exhibited good AR inhibitory activity ($IC_{50}$ value, $8.19\;{\mu}g$/ml). A portion of the EtOAc fraction from tartary buckwheat led to the isolation of rutin by MeOH recrystalization. Rutin exhibited good AR inhibitory activity ($IC_{50}$ value, $9.28\;{\mu}M$). These results suggest that tartary buckwheat could be a useful food material in the development of a novel AR inhibitory agent against diabetic complications.

• Journal of Dairy Science and Biotechnology
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• 제23권1호
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• pp.27-37
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• 2005

The development of functional foods started booming from several years ago in the world. The size of functional materials are in the range of micrometer level. This size can be much smaller into nanometer level to be more effective. We face some problems from the materials, such as flavor, taste, color, viscosity, etc. in functional materials. The problems can be solved by micro / nanoencapsulation technique. This paper showed some results of the research related on the technique for functional milks and dairy products. The nono / microcapsules are the form of liquid instead of solid. Coating materials used were fatty acid esters, and core materials were lactase, iron, ascorbic acid. isoflavone, and chitooligosaccharide. The ranges of capsules are from 100 nm to 200 ${\mu}$m. The sample milks added nano/microcapsules were homogeneous and prevented the defects of core materials. It was observed that nano / microcapsules in milk and dairy products were effective as functional material without defaults. It was indicated that targeted functional foods can be developed further in various foods by nanotechnology.

• 한국식품조리과학회지
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• 제27권1호
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• pp.63-73
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• 2011

Cabbage (Baechu) Kimchi in its truncated form was placed in four different packing materials, Ny/PE/LLDP, OPP/AL/PE, PP and PET, and quality changes were observed during storage. Changes in pH and total acidity showed an x-shaped cross-curve as pH decreased and total acidity increased during storage. PP tray showed the slowest change at $5^{\circ}C$ with time. The pH was initially 6.25, but decreased to 4.12~4.16 at 20 days, and total acidity showed a 4 to 4.8-fold increase after 20 days of storage compared to the initial value. During storage at $5^{\circ}C$, total bacterial count and lactic acid bacterial count rapidly increased after 4 days. The total bacterial quantity decreased after a period of time and there were differences according to packaging material; OPP/AL/PE packaging showed the most dramatic decrease. Change in microbial count mostly followed a similar pattern to that of total acidity for all packaging materials. Changes in the color of Kimchi liquid, when examined by color index in $L{\cdot}b$/a form, rapidly decreased over time, similar to pH. Small Ny/PE/PP and OPP/AL/PE packages of Kimchi were examined for changes in free volume inside the packaging. After 13 days of storage at $5^{\circ}C$, the volume was 243 mL, but storage at $20^{\circ}C$ resulted in a volume of 372 mL, a more than 1.5-fold increase in free volume. There were changes in the quality characteristics of small package Kimchi according to storage temperature and packaging material, and large changes in pH, total acidity, and microbial count were evident upon storage at $5^{\circ}C$ for 8 days, which was the optimum palatability period. Mostly, PP treatment showed the slowest quality changes upon storage at $5^{\circ}C$. However, due to small package Kimchi's fast consumption system, the appropriate choice of packaging material must consider the product's turnover ratio. Further, the varieties of small package Kimchi should be diversified according to different consumer preferences by offering Kimchi with different maturity levels. Further, since the leading consumer base ranges in age from the teens to thirties, the development of various products targeting such consumers is necessary.

• 한국식품영양학회지
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• 제34권4호
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• pp.381-389
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• 2021

Saengcheonggukjang, known as Natto in Japan, is a soybean fermented food which is made from steamed soybean, Bacillus and water. Demand of Saengcheonggukjang has increased because it does not have much smell compared to Cheonggukjang. Seven varieties of Saengcheonggukjang were investigated and compared in terms of 100 seed weight, quality characteristics, hard seed rate, and water absorption rate in order to determine the suitability of Korean soybeans. In addition, each characteristic of Saengcheonggukjang was compared. 'Hoseo' and 'Haewon' showed low 100 seed weight with 8.41 g and 8.11 g, respectively. The water absorption rate was higher in 'Hoseo' and 'Pungwon' than in Japan varieties. The yield of Saengcheonggukjang was significantly different for each variety. No differences were observed in yield and hardness of Saengcheonggukjang with respect to the varieties and sowing date. 'Haewon' showed the highest amino nitrogen content with 575.0 mg%. Viscous material content did not appear to differ between varieties. These results suggested that 'Hoseo' and 'Haewon' can be considered as suitable candidates for yield and quality of Saengcheonggukjang compared to Japan varieties.

• 한국축산식품학회지
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• 제32권6호
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• pp.740-748
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• 2012

This research was conducted to develop a new approach to Chuncheon Dakgalbi processing by various chicken materials, seasoning (conventional sauce/CS and new approach of seasoning by adding the curing mixture/CSA), and cooking methods. Three chicken breeds (broiler, old broiler and spent laying hen) were divided into five experimental groups: broiler-CS, old broiler-CS, old broiler-CSA, spent laying hen-CS, and spent laying hen-CSA. All samples were stored at $5^{\circ}C$ for 12 d. For sensory evaluation, all samples were cooked with conventional cooking (pan grilling) or high temperature and pressure cooking (at $121^{\circ}C$ with pressure 1.5 $Kg_f/cm^2$ for 30 min). The chicken material analysis showed that the moisture and crude protein content, cooking loss and shear-force of the old broiler and spent laying hen were higher (p<0.05) than those of the current broiler, but the crude ash, crude lipid and WHC were lower (p<0.05). The addition of CSA increased the pH value and reduced the lipid oxidation at the end of storage regardless of chicken breeds (p<0.05). The high temperature and pressure cooking method seemed to increase the taste, smell and overall-acceptability scores of the old broiler and spent laying hen Chuncheon Dakgalbi regardless of the implementation of new approach of seasoning (CSA). In conclusion, an old broiler and spent laying hen can be used as material of Chuncheon Dakgalbi by the application of a new approach of seasoning and cooking method.

• 한국축산식품학회지
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• 제40권5호
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• pp.795-812
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• 2020

Novel food sources have enormous potential as nutritional supplements. For instance, edible insects are considered as an alternative food source due to their higher protein content; moreover, they are economically efficient reproducers and have high in nutritional value. In this study, we investigated the toxicity of the freeze-dried powder of Locusta migratoria (fdLM), known to contain rich proteins as well as fatty acids. The objective of the present study was to evaluate the subacute toxicity of fdLM in male and female Sprague-Dawley (SD) rats. The SD rats were divided into four groups based on the dosage of fdLM administered: dosage of 0 (vehicle control), 750, 1,500, and 3,000 mg/kg/day were administered for 28 days. Toxicological assessments including observations on food consumption, body and organ weights, clinical signs, mortality, ophthalmologic tests, urinalyses, hematologic tests, clinical chemistry tests, gross findings, and histopathology tests were performed. Clinical signs, urinalyses, hematology, serum biochemistry tests, and organ weight examinations revealed no fdLM-related toxicity. The no-observed-adverse-effect level for fdLM was higher than 3,000 mg/kg/day in rats of both sexes; therefore, fdLM, in conclusion, can be considered safe as an edible alternative human and animal food source material.

• 한국식품조리과학회지
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• 제26권5호
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• pp.665-675
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• 2010

This study applied high-pressure extraction cooking, which has been proven superior in processibility and stock extraction, for the preparation of stock, which is widely used as a basic material of dishes, and examined the physicochemical and sensory properties of the extracted stock by adding salt. We observed changes in the chromaticity of brown stock according to salt content, and pH decreased with increased the salt content, suggesting that stock was acidified. Regarding the mineral content, Na was the highest, followed by K and P. Regarding total free amino acid content, the content of essential amino acids, enhancing free amino acids, and other amino acids also showed the highest level in S2, which contented 0.3% salt. In the sensory test, saltiness grew stronger with an increase in salt content, and overall palatability was highest in S2. Regarding ranking, preference was highest for S2. Utilize to data that study finding of above is actual in development for mass production of brown stock product licensed cooks' traditional mesh dipper technology quality that make mass production direction that change and normalizes product that can keep excellent taste and improve conservative property develop. Culture formation and our country foodservice industry development that reduce damage of informed people ashes through development of brown stock product that is changed in large quantity, and improve quality of food more positively contributing to reappear diversification of menu, systematization and taste of specialty store as well as can contribute in rationalization of informed people ashes purchase, personnel expense (labor power) curtailment, waste decrease etc. but is developed still more being utilized.

• Journal of Nutrition and Health
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• 제52권2호
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• pp.168-175
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• 2019

Purpose: Barely sprout is a well-known oriental herbal medicine with a wide range of health benefits. Recent studies have provided scientific evidence of its therapeutic effects with expanded application. This study investigated anti-melanogenic effect of barley sprout water extract (BSE) in murine melanocyte B16F10. Methods: Various concentrations (0, 50, 125, and $250{\mu}g/mL$) of BSE and arbutin (150 ppm) were applied to B16F10 stimulated with or without alpha-melanocyte stimulating hormone (100 nM) for 72 hours. The whitening potency of BSE was determined altered cellular melanin contents. Activity and expression of tyrosinase and microphthalmia-associated transcription factor (MITF) were also assayed. Results: Experimental results revealed that treatment with BSE reduced cellular melanin production by approximately 40% compared to the control. Molecular findings supported that suppressed activity and expression of tyrosinase and MITF proteins by BSE were associated with declined cellular melanogenesis. Furthermore, anti-melanogenic effect of BSE ($250{\mu}g/mL$) was similar to that of arbutin, a commonly used whitening agent. Lastly, polyphenols including p-coumaric, ferulic, and vanillic acids were identified in BSE using HPLC analyses. They might be potential active ingredients showing such melanogenesis-reducing effect. Conclusion: BSE was evident to possess favorable anti-melanogenic potency in an in vitro model. As a natural food sourced material, BSE could be an effective depigmentation agent with potential application in pharmaceutical and cosmetic industries.

• 한국세라믹학회지
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• 제48권1호
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• pp.46-51
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• 2011

The influx of Western culture and the food culture have altered the tableware of Korea, increasing the amount of using tableware. The representative tableware is known as bone china. Considering not only the amount of bone china waste generated from broken tableware at homes and but also faulty bone china products at factories, the bone china waste disposed in simple landfills is to be a serious environmental problem to solve. In this study, following "the research on development of ceramics body using waste celadon" of which the possibility was confirmed, development of ceramics body is conducted by recycling waste bone china. From the result of the study, it was understood that maximum addition of waste bone china was 20% of the whole material on the basis of measurement of plasticity. So 20% of pulverized bone china was added and the characteristics were evaluated, and the result was that porosity, water absorptivity and plasticity were 0.756%, 0.339% and 24.13%, respectively. Bending strength was $672\;kgf/cm^2$, which showed a good sintering condition. Therefore, it was considered that waste bone china could be utilized for development of new porcelain material.