• 한국포장학회:학술대회논문집
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• 한국포장학회 2007년도 국제 세미나 심포지움
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• pp.1-38
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• 2007

• Journal of Nutrition and Health
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• 제22권3호
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• pp.149-158
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• 1989

To investigate the nutritional quality of packaged meals produced by packaged meal manufactures, a nutritional evaluation was conduced. Samples examined in this study were 95 Products which composed of 86 Doraks, 7 Kimplabs and 2 Yubuchopabs Produced in packaged meal manufactures in Seoul City and Kungki-do province The distribution of food groups showed that amounts of animal foods were abound, but amounts of green vegetables, limited in Dosirak comparing to one meal RDA levels. Amounts of meats, fishes and shells are increased more than amounts of egged and legumina with increase of price of Dosirak. The total kinds of food and the amounts of certain food in Kimpab and Yubuchopab were lower than Dosirak. The energy and protein contents of Dosirak were found to be higher than one meal RDA levels, with exception of protein content in Dosirak of the price 1000 won. The contents of energy and protein in Kimpab and Yubuchopab are less than one meal RDA levels. Calcium and iron contents in Dosirak, and calcium content in Yubuchopab were present in excess compared to the one meal RDA. However, In Kimpab, calcium and iron contents were lower than the one meal RDA. On the whole, vitamin contents of Dosirak were sufficient whereas vitamin contents of Kimpab and Yubuchopab were lower than the one meal RDA. Number of side dishes used in Dosirak were 6-23 items depending on prices. Guidelines were suggested for effective nutritional quality control of packaged meals.

• 한국식품위생안전성학회지
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• 제11권3호
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• pp.177-187
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• 1996

Time-temperature relationship and microbiological quality were assessed and critical control points were identified through hazard analysis during the phases of production in two different packaged meals (Dosirak) manufacturing establishments (A, B:Kim Pab). Microbiological tests on foods, equipments and utensils were done according to standard procedures and included total plate count, coliforms and fecal coliforms. The results of the study are summarized as follows : time-temperature control management was needed because time-temperature abuse more than 8 hours at dangerous temperature zone (5-6$0^{\circ}C$) was observed from pre-preperation to distribution phase; Poor sanitary practices of employees were observed in hand washing and using disposable gloves; Microbiological analysis results of equirpments and utensils showed possible cross-contamination risks when foods were contacted with them; Kim Pab needed thorough quality control because it included various mixed ingredients of cooked and uncooked and had many apportunities of cross-contamination either by equipments or hands through whole production processes.

• 한국컴퓨터정보학회논문지
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• 제23권5호
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• pp.25-29
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• 2018

As society advances and consumers' perception of food safety changes, the demand for the safety of refrigerated and distributed foods is spreading. In this paper, we build an ICT system that can collect the TTH data from the NFC tag, store it, analyze the food safety level using it. This service platform consists of the temperature monitoring NFC tag attached to individual packaged food, the smartphone with NFC sensor, and the monitoring server with a big data system. Consumers and administrators in this system can easily identify and predict the safety level of individual packaged foods in real time using the provided app on smartphones. In the field of food safety, the use of new technologies such as ICT can create new value by combining with existing food industry in addition to creating new market by new service.

• 식품과학과 산업
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• 제53권1호
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• pp.92-100
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• 2020

Recently, a lot of consumers in the United States are trying to find out the diverse Asian foods due to the raw material used,sauce,flavor,taste, and cooking philosophy. Asian fare has boomed up in the past decades at restaurants and retail food markets. These phenomena are considered to continue since many Americans become more cautious for health since they believe the traditional Asian foods are better for health than European, Latin, and traditional American diets. The increase of Asian population in America also induce the increased consumption of Asian foods, and those who traveled and tasted Asian foods during their journey want to take Asian foods after back home. Several sauces including gochujang, ramen, and seaweed snack are examples of Asian foods consumed in a large quantity. Many Asian food and material suppliers are trying to pioneer and penetrate American food market with exotic multifaceted Asian cuisine.

• 한국식생활문화학회지
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• 제13권3호
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• pp.227-239
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• 1998

The purpose of this stud was to investigate the degree of recognition as well as the consumption pattern of convenience food products, and related factors among 700 mixed Korean college students using written questionnaire. Students of Seoul region showed the significantly lowest rate of recognition at 36.7%. Results also showed that lifestyles have a significant effect on the degree of recognition of convenience foods. The consumption patterns of convenience foods goes as follows: used frequently-18.2%, once in awhile-73.9%, doesn't use-7.9%. The higher the recognition rate, the higher the consumption rate for convenience foods. When compared in terms of residence, students living at home used more refrigerated foods compared to students living outside of the home. Among the total students living outside of the home, students living on their own scored highest of convenience food consumption. In the case of female students living outside the home, respondents living alone and in dormitories scored the highest. Female students living in dormitories were mainly using refrigerated and canned foods, while those living alone consumed more kimbap and 'sa-bal-myun' in convenience stores. Korean college students mainly consumed frozen food, retort food, and kimbap in convenience stores. The college student that believes that 'You eat to satisfy hunger' significantly used more convenience food while those that marked 'maintain health' consumed the lowest showing a great difference between groups. Results showed that the lower the food habit score, the higher the usage score of convenience foods. The food habit score had a negative correlation with the usage of frozen foods, instant food, and convenience store food. When compared individually, packaged 'ramen' and 'sa-bal-myun' scored the highest points of usage. Frozen fried rice and pre-packaged rice scored the lowest points indicating Korean college students do not consider rice a convenience food. Convenience food consumed in convenience stores ranked the highest among places of consumption, compared to places like home or outdoors; showing that convenience foods were used by people with limited time constraints.

• 보건교육건강증진학회지
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• 제29권5호
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• pp.1-12
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• 2012

Objectives: Dietary modifications are common treatment strategies for adults with metabolic syndrome, but it is unclear how often these individuals read food labels. The objective of this study was to examine if adults with metabolic syndrome read food labels when buying packaged foods and to determine factors related to label use. Methods: From the database of the Fifth Korean National Health and Nutrition Examination Survey(KNHANES-V), 1,335 adults with metabolic syndrome and 3,696 those without were selected. Data were analyzed using frequency distributions, $X^2$ test and multiple logistic regression with the SPSS win 18.0 program. Results: Adults with metabolic syndrome read food labels less than individuals without it when they purchase packaged foods(12.5% vs 29.0%). Among those without metabolic syndrome, food label use was significantly higher among participants who were women, younger, educated, and trying to control weight. Conclusions: Strategies to use food label as a diet management tool for metabolic syndrome are needed.

• 한국식품조리과학회지
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• 제26권2호
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• pp.165-170
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• 2010

Although the demand of ready-to-eat (RTE) foods such as Kimbab is growing, large quantities and wide distribution of these foods is difficult due to their short shelf-life, exposed packaging with hygienic risk, and decreased quality at refrigerator temperatures. This study was undertaken to develop preservation and storage methods to extend the shelf-life of RTE rice products using microwave and packaging methods such as vacuum and modified atmosphere packages. RTE rice ball samples inoculated with Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes, Staphylococcus aureus or Bacillus cereus were microwave treated for 0, 30, 60, 90 and 120 seconds. Populations of pathogens on the rice balls were significantly reduced with an increase in treatment time. There were more than 5 log reductions of all pathogens when the samples were microwave treated for 60 seconds. RTE rice balls inoculated with two pathogens (S. aureus and B. cereus) were packaged via air, vacuum, $N_2$ gas, and $CO_2$ gas following microwave treatment for 90 seconds. The initial S. aureus and B. cereus concentration before treatment was 7.60 and 6.59 log CFU/g, and these levels were reduced by 3.37 and 2.18 log CFU/g after microwave treatment. The levels of pathogens were significantly increased during storage time at room temperature. $CO_2$ packaging was the most effective at inhibiting microbial growth among the tested packaging methods. The levels of total mesophilic count, S. aureus and B. cereus after 5 days of storage were 7.7, 8.8 and 9.3 log CFU/g in air packaged samples and 2.4, 3.2 and 8.3 log CFU/g in $CO_2$ gas packaged samples, respectively. However, after 3 days of storage higher levels of B. cereus were observed in all samples, indicating that the samples were not safe to be consumed. Base on these results, microwave treatment and MAP packaging methods using $CO_2$ gas could be used as a potential method for extending the shelf-life of RTE foods.

• Fisheries and Aquatic Sciences
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• 제13권1호
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• pp.12-17
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• 2010

This study was conducted to evaluate the potential of a microbial fermentation procedure to improve the functional qualities of seaweeds. Aspergillus oryzae, which has been used in traditional Korean fermented foods, was inoculated and cultivated in an aqueous extract of sea tangle (Laminaria japonica). Fermentation of the sea tangle extract by A. oryzae for 4 days resulted in a 3-fold increase in $\gamma$-aminobutyric acid (GABA) content. GABA is known to be a bioactive compound. Fungal fermentation of the extract also enhanced its antioxidant activity and increased its total content of phenolic compounds. It was assumed that these changes stemmed from the biodegradation of active compounds of the sea tangle packaged within its rigid structural matrix or occurred as result of fungal fermentation. These results suggested that the application of microbial fermentation to the processing of seaweeds will help in the development of processed foods to meet consumer demands.

• 한국식품위생안전성학회지
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• 제3권3호
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• pp.117-129
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• 1988

서울·경기지역 도시락 제조업체의 작업환경 및 도시락의 부식인 동태전 생산과정의 위생상태를 위생 점검표 및 미생물 검사를 토대로 분석, 평가한 결과는 다음과 같다. 1) 주방의 위생 상태는 향상 가능성이 있는 보통상태로 나타났고, 종업원의 위생습관은 대·중규모 업체는 향상가능성이 있는 보통상태이었으며 소규모 업체는 위험요인이 존재하는 불량상태로 나타났다. 2) 도시락 제조업체별로 동태전의 생산과정에서 원재료와 전처리 후의 재료는 미생물적인 품질이 낮았다. 3) 조사결과 조리한 음식을 실온에서 보관하는 단계와 출고하기 전까지 조합하고 포장하는 동안 실온에서 방치하는 단계는 온도 및 소요시간이 미생물 증식에 적합한 환경이 되는 위험한 단계이었다. 4) 각 업체에서 사용하는 칼, 도마 ,행주의 미생물 수치가 높아 cross contamination의 가능성이 높았다. 5) 도시락 제조업체에서 동태전의 생산 과정중의 critical control points 는 전처리단계 , 보관단계, 조합과 포장단계 및 기구로 지적되었다.