• 제목/요약/키워드: innovative foods

검색결과 18건 처리시간 0.026초

문화와 과학의 융합적 관점에서 본 전통음식의 역사 및 미래 (Traditional Foods: Historical Perspectives and Future Prospects)

  • 김희섭
    • 한국식생활문화학회지
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    • 제30권1호
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    • pp.1-7
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    • 2015
  • Traditional cuisine reflects cooking traditions shaped by political, economic, social, cultural, and environmental conditions characterized by authenticity and uniqueness. Traditional food is not only a part of our cultural heritage but also a knowledge resource. Application of food science and technology in Korean traditional foods was reviewed from six points of view, including food preservation, fermentation, changes in food materials, utilization of food functionality, and packaging and development of cooking appliances. Books from disparate times were chosen in order to cover a wide range of materials from the past to the present. Food preservation and fermentation techniques were applied to various food materials. Combination of science and skills contributes to the accessibility of diverse food materials and better quality foods. Koreans use assorted and resilient plants, which have an abundance of functional substances such as food materials. Among cooking appliances, microwave oven and refrigerator are the most innovative products with huge influences on food eating patterns as well as lifestyle. Packaging effectively reduces post-harvest preservation losses, and better packaging has technical improvements for storage and distribution. Kimchi was chosen as an example in order to study technology from the past to the present. Availability of Kimchi cabbage, enrichment of functional ingredients, identification of useful microbial species, standardization of recipe for commercialization, prevention of texture softening, introduction of salted Kimchi cabbage and Kimchi refrigerators, and packaging were reviewed. The future of traditional foods in the market will be competitive. First, traditional foods market should be maintained to protect the diversity of food materials. Secondly, tailored foods for individuals should be considered using foods with functional properties. Information on health benefits would provide insights into health and traditional food products. Third, speedy transfer of new technology to the traditional food industry is needed to ensure food quality production and new opportunities in the market. Fourth, safety of traditional foods should be ensured without sacrificing the essential characteristics of culturally important foods. Improvement of logistics, distribution, and facility should be carried out. As demand for convenience foods increases, traditional foods should be developed into products.

3D 프린팅 기술과 미래식품산업의 응용 (3D printing technology and its applications in the future food industry: a review)

  • 윤형선;이미현;김현연;김수진;이소윤;김연비;유영선;이진규
    • 식품과학과 산업
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    • 제49권4호
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    • pp.64-69
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    • 2016
  • The potentialities of 3D printing technology are discussed from technical and research-oriented perspectives for industrial manufacturing of a variety of food products. Currently, 3D printing technology has advanced to enable us to process or cook innovative foods. However, food-based materials for 3D printing are still limited in terms of eating qualities, nutritional values and functionality as well as industrial production. Therefore, this uprising issue on alternative food processing techniques especially focused on the exploration of new food materials combined with these 3D printing technologies needs to be re-spotlighted, and then solved to pave the way to this innovative and sensational area of investigation with more accessibility. In this review, previous research work and industrial applications conducted by frontier research groups in this field are covered, then to open discussion for future research on the 3D printing of food.

On the Untact ICT based New Concept Storage Device Design by Interworking SysML and CAD Data to Improve the Development Efficiency

  • Kim, Myung Sung;Park, Jae Min;Kim, Young Min
    • International Journal of Internet, Broadcasting and Communication
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    • 제14권3호
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    • pp.258-269
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    • 2022
  • In these days, innovative functions are required to unmanned parcel delivery lockers. As non-face-to-face transactions become the center due to the recent COVID-19 pandemic, many problem occurs in society such as theft crimes and lack of loading space. Therefore, New concept storage device is developed in korea. It has the functions that minimizes empty spaces by using the internal transport device to enable efficient space loading and refrigerate goods such as foods. In order to systematically approach the system design of the unmanned parcel delivery lockers which is the new function is applied, We applied model-based system engineering to improve the development efficiency and use a system modeling language to express the system. We conducted interworking research of CAD data including system modeling and design data. it is expected that this method will increase the effective development efficiency such as maintenance traceability and reduction of development period and cost.

지속가능한 사회기술시스템으로의 전환과 백캐스팅: 네덜란드의 지속가능한 교통.식품.가정 시스템 전환 사례를 중심으로 (Transition to Sustainable Socio-technical System and Backcasting: The case of sustainable transportation, foods, household system transition in the Netherlands)

  • 성지은;정병걸;송위진
    • 과학기술학연구
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    • 제12권2호
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    • pp.81-116
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    • 2012
  • 지속가능성이 전 지구적인 화두로 등장함에 따라 이를 목표로 한 시스템 전환 노력이 기후 에너지 주거 교통 바이오 등 다양한 영역에서 진행되고 있다. 본 연구에서는 시스템 전환과 그 관리의 수단으로 주로 활용되는 백캐스팅 사례로 네덜란드의 지속가능한 교통 식품 가정 시스템 전환 정책을 분석하였다. 분석결과 네덜란드는 지속가능한 교통 식품 가정 시스템으로의 전환을 시도하면서 현재의 상태에서 출발하는 점진적 변화 방식을 벗어나 지속가능한 미래 상태에 도달하기 위한 전향적인 정책 수단을 강구하여 왔다. 이 과정에서 과학기술 전문가뿐 아니라 인문사회과학 전문가가 함께 참여하는 다학제적 연구를 강조하고 있으며, 시나리오의 개발 및 평가 등의 과정에 다양한 이해관계자들을 참여시킴으로써 시민사회의 지식과 과학기술전문가들의 지식 융합을 추구하고 있다. 우리나라도 사회 및 정책 전반에 걸쳐 새로운 경로를 창출해야 하는 시스템 전환의 상황을 맞이하고 있는 만큼 다양한 주체의 합의에 기반을 두면서도 관련 정책을 통합적으로 고려하는 참여형 백캐스팅 관점의 도입이 필요하다.

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국내 바이오산업의 지역별 분포특성과 혁신 활동 성과에 관한 연구: 수도권과 비수도권 지역을 중심으로 (A Study on the Regional Distribution Characteristics and Innovation Activity Performance of Bio-Industry in Korea: Focusing on Metropolitan and Non-metropolitan Areas)

  • 유민정;류규하
    • 대한의용생체공학회:의공학회지
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    • 제44권4호
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    • pp.225-241
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    • 2023
  • The study empirically analyzed the differences in industry distribution and innovation activity performance in the metropolitan and non-metropolitan areas of Korea's bio companies, which are highlighted as future growth engines. The main innovation activities of the bio industry, which are focused on science and technology and expressed with high uncertainty, were analyzed, centering on human resources, technology cooperation, and investment promotion. As a result of the analysis, the biomedical industry in the metropolitan area was found to have a high proportion, and bio foods, bio-based chemicals, and energy industries in the non-metropolitan area, respectively. Moreover, the innovation activity performances differed between the two regions. In particular, the notable characteristics included human resources, investment promotion, and technical cooperation with medical institutions in the metropolitan area with a high proportion of biomedical industries, and technology personnel exchange and cooperation with private research institutions in the non-metropolitan area, which has a high proportion of bio foods, bio-based chemicals, and energy industries. This study is significant in that it is the first study to compare and analyze the performance of innovative activities based on the distribution of industries in the bio-industry, focusing on human resources, technology cooperation, and investment promotion. In addition, after investigating the distribution status and competitiveness of the domestic bio-industry by region, it will analyze the status and characteristics of the domestic bio-industry and present policy implications to implement relevant promotion policy more efficiently.

멸치볶음의 조리방법에 따른 Nε-(carboxymethyl)lysine 함량 변화 (Determination of Nε-(carboxymethyl)lysine in Stir-fried Anchovy Under Different Cooking Conditions)

  • 전현진;박호영;이상훈;김윤숙
    • 한국수산과학회지
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    • 제50권5호
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    • pp.481-486
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    • 2017
  • The content of $N^{\varepsilon}$-(carboxymethyl)lysine (CML), an advanced glycation endproduct, in stir-fried anchovy prepared under different cooking conditions was determined, along with their sensory properties. The aim of the study was to optimize cooking conditions of stir-fried anchovy for minimal CML production by using different sugars, sugar concentrations, pH levels, and cooking times. The results showed that CML content increased with increasing sugar concentration. Cooking time did not affect CML content but lowering the pH with lemon juice decreased it significantly. The CML content of samples with a high sugar concentration, and without lemon juice was $4.67{\mu}g/mL$, and that of samples with both a low sugar concentration and lemon juice was $2.49{\mu}g/mL$, indicating a 47% reduction in the CML content of sir-fried anchovy. We conclude that stir-fried anchovy cooked with less sugar and the addition of lemon juice can reduce CML content while maintaining sensory characteristics.

Production optimization of flying fish roe analogs using calcium alginate hydrogel beads

  • Ha, Bom-Bi;Jo, Eun-Hee;Cho, Suengmok;Kim, Seon-Bong
    • Fisheries and Aquatic Sciences
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    • 제19권7호
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    • pp.30.1-30.7
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    • 2016
  • Due to decreased supplies of marine resources and byproducts, new processing technologies for the development of analogs for natural fishery products are becoming increasingly important in the fishing industry. In the present study, we investigated the optimal processing conditions for flying fish roe analogs based on alginate hydrogels. Optimized processing of these analogs was performed by response surface methodology. The optimal processing conditions for the flying fish roe analogs (based on sphericity) were at a sodium alginate concentration of 2.41 %, calcium chloride solution curing time of 40.65 min, calcium chloride concentration of 1.51 %, and a reactor stir speed of $254{\times}g$. When the experiment was performed under these optimized conditions, the size (mm), sphericity (%), and rupture strength (kPa) of the analogs were $2.2{\pm}0.12$, $98.2{\pm}0.2$, and $762{\pm}24.68$, respectively, indicating physical properties similar to their natural counterparts.

How have retailers led the HMR industry in Japan and UK?

  • CHO, Young Sang
    • 융합경영연구
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    • 제9권6호
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    • pp.25-38
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    • 2021
  • Purpose: This study is aiming at providing researchers and practitioners with new insights to analyse how retailers have made a contribution to the growth of HMR market in Japan and UK. Research design: The second section will look at the definition of HMR, and then, introduce each county's case, while analysing how retailers have developed the HMR market and illustrating some implications. Finally, the authors will draw a conclusion. Results: Retailers have established the retailer brand development department with the sophisticated retail information system which has made a considerable contribution to the growth of the HMR market. Also, it enables retailers to accumulate retail knowledge associated with ready-to-eat meals and train top-level experts, whilst helping them to build the trustworthy supply chain relationships by sharing the POS data with food manufacturers. Consequently, the cooperation with food manufacturers has enhanced in the HMR market in both Japan and UK, on the basis of sophisticated delivery system as well as the concept of innovation into the HMR sector. Conclusions: Retailers have to benchmark Japanese and British retailers' Knowledge to grow ready meal market in Korea and invest their marketing resources in developing various HMR foods, on the basis of innovative thinking.

Lessons from Haitai Distribution Inc's experience in Korea

  • Cho, Young-Sang
    • 유통과학연구
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    • 제9권3호
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    • pp.25-36
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    • 2011
  • Owing to the rapid growth of hypermarket/discount store formats since 1996, Korean retailing has suddenly attracted the significant attention from researchers. Before the emergence of large scale retailers such as E-Mart, Lotte Mart and Tesco Korea, there were the two retail formats who led the Korean retailing in the modern retailing history: department store and supermarket formats. Nevertheless, there has been little literature concerned about the two retail formats as a case study, while some authors have paid their attention to hypermarket/discount store formats. In addition, when mentioning the development process of retailing history, it is less likely that authors have made an effort to illustrate supermarket retailing history. In order to regard supermarket retailing as part of the Korean retailing, it is interesting to look at a representative supermarket retailer, Haitai, who was one of the subsidiaries of Haitai chaebol. Based on supermarket retailing, the company which was established as a joint venture in 1974 led a supermarket retailing in the Korean modernised retailing history. Before analysing whether Haitai failed or not, the definition of failure should be illustrated. With regard to the term, failure, in the academic world, authors have interchangeably used the following terms: failure, divestment, closure, organisational restructuring, and exit. To collect research data as a case study, the author adopted an in-depth interview method. The research is based on research interviews with 13 ex-staff who left after Haitai went bankruptcy, from store management department to merchandise department. By investigating Haitai's experiences through field interviews, the research found that Haitai restructured organisational decision-making process at the early stage when companies started to modernise organisational charts, benchmarking sophisticated retailing knowledge through the strategic alliance with a Japanese retailer. In respect of buying system, the company established firmly buying functions by adopting central buying system, and further, outstandingly allocated considerable marketing resources to the development of retailer brands with the dedicated team of retailer brand development. In the grocery retailing, abandoning a 'no-frill' packaging concept, the introduction of retailer brand packaging equal to, or better than national brand packaging design, encouraged other retailers to change their retailer brand development strategies. In product sourcing ways, Haitai organised for the first time the overseas sourcing team with the aim of improving the profit margins of foreign products and providing exotic products for customers, followed by other retailers. Regarding distribution system, the company introduced the innovative idea which delivered products ordered by stores directly to each store withboth its own vehicles and its own warehouse in which could deal with dry foods, chilly foods, frozen food, and non-foods, and even, process produce. In addition, Haitai developed many promotional methods to attract more customers like 'the guarantee of the lowest price', and expanded its own business to US in 1996, although withdrew, because of bankruptcy in 1997. Together with POS introduction in 1994, Haitai made a significant contribution to the development of the Korean retailing, influencing other retailers in many aspects. As a case study, the study has provided a number of lessons from Haitai's experiences for academicians and practitioners, suggesting that its history should be involved in the Korean modernised retailing.

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