• Preventive Nutrition and Food Science
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• 제18권4호
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• pp.242-248
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• 2013

In recent years, manufacturers of animal-based foods with health claims have encountered difficulties in the labeling of their products because of a lack of regulation on defining the functionality of animal-based foods. Therefore, this study was conducted to establish the basic requirements for the development of a definition for functional animal-based foods by investigating consumer and industry awareness. Survey data were collected from 114 industry representatives and 1,100 consumers. The questions of the survey included items on production status and future production plans, functionality labeling, promotion plans, establishment of definition, the role of the government, consumer perception, and selection of products. The results show that both industry representatives and consumers believe that legislation and the provision of scientific evidence should be improved for the development of a functional animal-based foods market. The results obtained from this study will contribute to consumer trust by supplying correct information and can be utilized in the industry as basic data for the development of functional animal-based food products.

• 한국축산식품학회지
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• 제30권5호
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• pp.703-716
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• 2010

본 연구는 유럽과 오세아니아의 선진국형 기능성 축산물 및 식육제품의 운영현황 및 관리방안을 연구 분석함으로서 국내 실정에 부합되는 규격기준 표준화와 관리방안 및 제도를 마련하는데 있어서 기초 자료를 제시하는데 있다. 우리나라를 비롯하여 전 세계적으로 국제경쟁력 강화 차원 등의 여러 여건 변화로 식품의 3차적 기능이 점차 강조되고 있다. 따라서 우리나라 자체적으로 기능성 축산물에 대한 정확한 정의와 범위를 확립하는 것이 시급하다. 식품에 기능성 표시를 허용하는 것은 이미 국제적인 대세이다. 유럽과 오세아니아에서도 별도의 기능성 축산물에 관한 법률이나 관리제도가 없으나 식품의 기능성 강화 측면에서 영양표시기준(nutrition claims)과 건강표시기준(health claims)을 통해 식품을 관리하고 있다. 강화 영양소에 대한 표시기준은 일부에 국한되어 있어 이들 기준을 사용하여 국내의 기능성 축산물 및 식육가공품에 적용할 경우, 기능성 지표물질 및 허용량의 설정이 반드시 이루어져야 할 것으로 보이며, EU와 호주 뉴질랜드에서 운영하는 제도 이외의 다른 선진국의 사례를 바탕으로 기능성 축산물에 대한 표준화가 이루어져야 할 것으로 보인다. 또한 기능성 축산물 및 식육제품의 표시를 확립하기 위해서는 현재 시중에 유통되고 있는 제품에 사용되는 기능성 소재 조사 및 각 기능성 소재가 인체에 유해한지 안전성에 대한 연구가 필요하며, 이들 소재의 적정 사용범위 설정을 위한 data base를 확립하기 위해 많은 실험적인 연구가 요구된다.

• 한국축산식품학회지
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• 제30권6호
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• pp.886-895
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• 2010

The level of fat and salt can affect the product quality and storage stability of processed meats. Additionally, consumers' demands require dietary guidelines for developing low-fat/salt functional foods. Microbial transglutaminase (MTGase), which enhances textural properties by catalyzing protein-protein cross-linkages, was introduced to develop healthier lowfat/salt meat products. The potential possibilities of low-fat/salt processed meats were reviewed under optimal conditions for functional ingredients from several previous studies. The addition of non-meat protein (e.g. sodium caseinate and soy protein isolates), hydrocolloids (e. g. konjac flour, carrageenan, and alginates), and MTGase alone or in combination with other functional ingredients improved textural and sensory properties similar to those of regularly processed meats. When MTGase was combined with hydrocolloids (konjac flour or sodium alginate) or other functional ingredients, gelling properties of meat protein were improved even at a low salt level. Based on these reviews, functional ingredients combined with new processing technologies could be incorporated into processed meats to improve the functionality of various low-fat/salt meat products.

• 식품과학과 산업
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• 제53권2호
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• pp.148-165
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• 2020

At beginning the fermentation is naturally occurred by natural microbes. Fermentation techniques apply as two ways, one is fermentation to produce fermented foods and the other is preservation of the foods for longer time for future. They contain various biological active ingredient, like as vitamins. Microorganisms concerning fermentation are well known the functionalities. Each nations in the world have unique and distinct foods and dietary habits on their own specific cultures and accessible edible raw resources of plant or animal origins. Many countries have their unique traditional fermented foods based on their natural conditions. Korea has very famous traditional fermented foods, as Kimchi, fermented soybean products(Jang), fermented fish products(Jeotgal) and vinegar. In this review will discuss the overall fermented foods and typical Korean traditional fermented foods with functionalities, and future effort to enlarge into wide range of new industry.

• 한국축산식품학회지
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• 제35권3호
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• pp.350-359
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• 2015

This review focuses on the enhanced functional characteristics of enzymatic hydrolysates of whey proteins (WPHs) in food applications compared to intact whey proteins (WPs). WPs are applied in foods as whey protein concentrates (WPCs), whey protein isolates (WPIs), and WPHs. WPs are byproducts of cheese production, used in a wide range of food applications due to their nutritional validity, functional activities, and cost effectiveness. Enzymatic hydrolysis yields improved functional and nutritional benefits in contrast to heat denaturation or native applications. WPHs improve solubility over a wide range of pH, create viscosity through water binding, and promote cohesion, adhesion, and elasticity. WPHs form stronger but more flexible edible films than WPC or WPI. WPHs enhance emulsification, bind fat, and facilitate whipping, compared to intact WPs. Extensive hydrolyzed WPHs with proper heat applications are the best emulsifiers and addition of polysaccharides improves the emulsification ability of WPHs. Also, WPHs improve the sensorial properties like color, flavor, and texture but impart a bitter taste in case where extensive hydrolysis (degree of hydrolysis greater than 8%). It is important to consider the type of enzyme, hydrolysis conditions, and WPHs production method based on the nature of food application.

• Journal of Dairy Science and Biotechnology
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• 제41권4호
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• pp.219-229
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• 2023

Consumer demand for products with health benefits and natural ingredients is significant for the expansion of functional foods. Edible films and coatings are an excellent way to diversify the market for functional foods and as substitutes for the prevailing packaging and products. Incorporation of whey protein (WP) and its active ingredients into edible films and coatings is a promising technique that can be applied to various food products. Numerous combinations can be used on an industrial scale depending on the purpose, product, nature of the film, type of active ingredient, and type of inclusions. In this review, we describe several characteristics of edible WP films and coatings used as novel packaging materials. WP-based packaging can play a beneficial role in sustainability because of the option of recycling materials rather than incinerating, as in synthetic laminates, because of the use of natural byproducts from the food industry as raw materials. However, cost-effectiveness is a driving force against industrial setbacks in current and future WP processing developments. The industrial application of this new technology depends on further scientific research aimed at identifying the mechanism of film formation to improve the performance of both the process and product. Furthermore, research such as consumer studies and long-term toxicity assessments are required to obtain significant market shares.

• Journal of Dairy Science and Biotechnology
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• 제38권4호
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• pp.189-196
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• 2020

Milk proteins, such as casein and whey protein, exhibit significant potential as natural emulsifiers for the preparation and stabilization of emulsion-based delivery systems. This can be attributed to their unique functional properties, such as the amphiphilic nature, GRAS (generally recognized as safe) status, high nutritional value, and viscoelastic film-forming ability around oil droplets. In addition, milk protein has been used as a coating material in emulsion-based delivery systems to protect bioactive compounds during food processing and storage owing to its unique functional properties. These properties include the ability to bind lipophilic bioactive compounds and antioxidant activity. In this review, we present the use of milk proteins as emulsifiers for the formation of emulsions and food applications of milk protein-stabilized emulsion delivery systems.

• Journal of Dairy Science and Biotechnology
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• 제28권1호
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• pp.43-52
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• 2010

In addition to the nutritional values, milk has a wide range of bioactive compounds which have been found to be increasingly important for physiological and biochemical functions on human metabolism and health. Bioactive components in milk comprise specific proteins, peptides, lipids and carbohydrates. Especially, milk proteins are known to exert a wide range of nutritional, functional, and biological activities. And milk proteins are considered the most important source of bioactive peptides, including antihypertensive, antithrombotic, antimicrobial, antioxidative, immunomodulatory, and opioid peptides. Many ingredients containing specific bioactive peptides derived from milk protein hydrolysates have been launched on the market and are currently under development. In future studies more emphasis should be given to the health-promoting effect in the well-defined human clinical studies for the successful development of function foods based on the milk-derived bioactive components.

• 한국식품영양과학회지
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• 제34권3호
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• pp.374-379
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• 2005

본 연구에서는 건강증진을 위해 섭취하는 다양한 식품목록을 수집하고, 최근 고시된 건강기능식품의 기준 및 규격에 관한 규정에 언급된 원료와 그렇지 않은 원료로 나누어 성별, 나이별 섭취양상을 비교함으로써 기능성에 대한 규정과 제조 관리 기준이 없는 식품 섭취 가 상대적으로 많은 집단을 찾아내고 그들이 주로 섭취하는 원료를 밝힘으로써 넓은 의미의 건강식품의 안전성 확보에 도움이 되고자하였다. 설문조사는 전국 5개 도시에서 건강증진용 식품 섭취가족이 있는 20세 이상 여성을 대상으로 하여 2004년 6월부터 8월 사이에 실시하였으며 응답자가 가계 구성원의 건강증진용 식품 섭취경험에 대해 응답하도록 하였다. 1,493명의 응답자가 대답한 가계 구성원은 환인을 포함하여 5,173명이었으며 평균나이 34.6세로 1세부터 95세까지가 대상이 되었으며 남녀 비율이 각각 48.2%, 51.8%였다. 조사된 식품 16,474개의 주원료를 원료특성에 따라 분류했을 때 영양보충용 제품이 17.60%로 가장 많았고, 과실류, 생약재 및 민간요법재, 홍삼과 인삼 제품, 기타원료, 보신식품, 채소류, 차류, 곡류 및 두류, 유산균 및 발효식품, 해조류, 버섯류, 종실류 및 견과류 순으로 분류되었다. 이들 식품원료 중 고시 원료로 분류되는 원료는 49.20%였고 그렇지 않은 원료가 50.80%였다. 건강증진을 위해 섭취한 식품 수는 1인당 평균 3.19개로 남자보다 여자가 더 많은 수의 식 품을 섭취했으며 40대가 섭취한 식품수가 가장 많았다. 고시 원료를 포함한 식품에 대해서는 1인당 평균 1.58개의 식품을 섭취해서 건강증진을 위해 섭취한 식품수의 절반 정도를 차지했다. 1인당 섭취한 건강증진용 식품수가 가장 많은 40-50대 여자들과 1인당 섭취한 식 품 중 고시 원료에 해당되지 않는 건강증진용 식품을 더 많이 섭취한 30-50대의 남자들의 건강증진용 식품의 섭취실태에 대한 지속적인 관심이 필요하며, 이들이 주로 섭취하는 생약재 및 민간요법재, 보신식품, 버섯류와 채소류, 종실류 통 과학적 행정적으로 기능성이 인정되지 않는 식품 원료에 대한 안전성 보장 방안 마련도 필요할 것으로 생각된다

• 대한영양사협회학술지
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• 제12권4호
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• pp.369-377
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• 2006

Data from the 2001 Korea Health and Nutrition Examination Survey, a nationally representative, cross-sectional survey, were analyzed to assess prevalence of health intended food use overall and in relation to socio-demographic and lifestyle characteristics. Health intended food were classified into four broadly defined categories: vitamin and mineral supplements, health aid food, animal protein based restorative food and medicinal plants. Thirty three percent of adults aged 20 years or older reported taking health intended food in the past year : twenty four percent took vitamin or mineral supplements and medicinal plants were taken by 17 % of adults, health aid food by 15% and animal protein based restorative food by 6%. In multivariate logistic regression, female gender, older age, more education, regular exercise and non smoking were associated with greater use of vitamin or mineral supplements. Dietary quality was significantly associated with use of vitamin or mineral supplements or health aid food but not with use of medicinal plants or animal protein based restorative foods. Obese persons were less likely to take vitamin or mineral supplements. These findings suggest that epidemiologic studies of diet, demographic or lifestyle and health take health intended food use into account because of high prevalence of use of the food by the population and differential use of the food by socio-demographic and lifestyle characteristics.