• 한국식품위생안전성학회지
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• 제3권4호
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• pp.217-223
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• 1988

For the Effective utilization of the fish resources in coastal regions, investigations on preparation of powdered dried arkshell instant soup., quality stability of the products during storage and utilization as a food material were carried out with arkshell, Anadara broughtonii. Three kinds of powdered instant soup were prespared as 0% table salt(A), 5% table salt (B), 15% table salt(C) and packed with vacuum in laminated film bag. (polyester/nylon: 85${mu}ell$/15${mu}ell$, 18$\times$27cm) Their processing conditions and quality stability during storage at room temperature for 90 days were examined. Powdered instant soup was made by washing raw arkshell to remove visceral, clay, sand and blood, hot air drying(60$\pm$1$^{\circ}C$, 20 hrs) after draining and pulverizing dried arkshell to 35 mesh. Powdered instant soup was made by adding 2% sugar 0% table salt (5% and 15% table salt), 10.5% monosodium glutamate, 0.3% black pepper and 0.3% garlic powder to the pulverized dried arkshell. The condition of moisture and water activity of the products were 5.9-6.9% and 0.42-0.43, respectively. The moisture content s , water activity and pH of the products were showed little change and volatile basic nitrogen of them increased slightly during storage. Thiobarbituric acid value increased up to 60 days of storage and then decreased slightly. In solubility, powdered instant soup were showed no remarkable difference comparing with goods on the market. The color value of th products were showed little change during storage, In sensory evaluation, product B were scored slightly higher, in most cased, in flaver, color. taste and overall acceptability comparing with product A or product C during storage. Judiging form the sensory evaluation, powdered instant soup of 5% table salt (B) were the most desirable, and the quality of the products was stable for 90 days at 20$\pm$3$^{\circ}C$.

• 한국식품영양학회지
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• 제4권2호
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• pp.199-206
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• 1991

Rheological properties of $\alpha$-rice powder were investigated in comparison with those of polished rice powder. Flow behavior for cooked solutions of two powdered samples(5~11%) were Binghampseudo plastic. Consistency index and yield stress of cooked solution of powdered a-rice were much lower than those of polished rice powder while flow behavior index was nearly similar. 9% cooked solution of powdered $\alpha$ -rice showed slightly weaker thixotrophic behavior and more ease tendency to relax under the steady shear than those of polished rice powder.

• 한국축산식품학회지
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• 제41권2호
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• pp.335-342
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• 2021

Vitamin B12 deficiency may lead to serious health issues in both infants and adults. A simple analytical method involving sample pretreatment with enzyme, followed by cyanide addition under acidic conditions; separation on an immunoaffinity column; and high-performance liquid chromatography (HPLC) was developed for the rapid detection and quantitation of vitamin B12 in powdered milk. Detection limit and powdered milk recovery were determined by quantitative analysis. The limits of detection and quantitation were 2.71 and 8.21 ㎍/L, respectively. Relative standard deviations of the intra-day and inter-day precisions varied in the ranges of 0.98%-5.31% and 2.16%-3.90%, respectively. Recovery of the analysis varied in the range of 83.41%-106.57%, suggesting that the values were acceptable. Additionally, vitamin B12 content and recovery in SRM 1849a were 54.10 ㎍/kg and 112.24%, respectively. Our results suggested that the analytical method, including the sample pretreatment step, was valid. This analytical method can be implemented in many laboratory-scale experiments that seek to save time and labor. Therefore, this study shows that immunoaffinity-HPLC/ultraviolet is an acceptable technique for constructing a reliable database on vitamin B12 in powdered milk containing starch as well as protein and/or fat in high amounts.

• 한국식품영양과학회지
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• 제33권1호
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• pp.225-228
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• 2004

반응표면분석법(RSM)을 활용하여 유동층과립기의 흡입공기온도, 물의 투입비율, 분무압력 등이 분유의 과립화에 미치는 영향을 분석하였다. 분유의 과립화 수율은 물의 투입 비율에 많은 영향을 받고 있음을 알 수 있었으며, 겉보기밀도 및 다짐 밀도는 분무압력에 크게 영향을 받고 있음을 보여주었다. 분유의 유동층 과립화의 최적조건은 흡입공기온도6$0^{\circ}C$, 물의 투입비율 16 mL/min, 그리고 분무압력 2.1 bar이었으며, 이때 과립화 수율은 94.0%, 겉보기밀도는 0.350 g/㎤, 그리고 다짐밀도는 0.446 g/㎤로 각각 예측되었다.

• Food Science and Biotechnology
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• 제17권6호
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• pp.1171-1177
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• 2008

This study was undertaken to classify Enterobacter sakazakii isolates from 13 powdered infant formula products, 25 powdered weaning diet products, and 33 weaning diet ingredients on polymerse chain reaction (PCR) methods. The numbers of the isolates from 1 powdered infant formula product, 7 powdered weaning diet products, and 6 weaning diet ingredients were 1, 14, and 8, respectively. The contaminated ingredients were 1 rice powder, 2 millet powders, 2 vegetable powders, and 1 fruit and vegetable premix. PCR with the primer of repetitive extragenic palindromic element (REP-PCR) and random amplification of polymorphic DNA(RAPD) were effective in discriminating among the isolates, but tRNA-PCR and PCR with the primer of l6S-23S internal transcribed spacer (ITS-PCR) were not. Some of E. sakazakii isolates from vegetable powders, fruit and vegetable premix, and millets powders were classified into the clonal groups based on the DNA patterns in the REP-PCR and RAPD analysis. A close genetic relationship among the isolates from some of the powdered weaning diet products and the rice powder was also detected in the cluster analysis based on the DNA patterns in RAPD.

• 한국농업기계학회:학술대회논문집
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• 한국농업기계학회 2000년도 THE THIRD INTERNATIONAL CONFERENCE ON AGRICULTURAL MACHINERY ENGINEERING. V.II
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• pp.188-195
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• 2000

This study was conducted to measure the moisture content of powdered food using RF impedance spectroscopic method. In frequency range of 1.0 to 30㎒, the impedance such as reactance and resistance of parallel plate type sample holder filled with wheat flour and red-pepper powder of which moisture content range were 5.93∼-17.07%w.b. and 10.87 ∼ 27.36%w.b., respectively, was characterized using by Q-meter (HP4342). The reactance was a better parameter than the resistance in estimating the moisture density defined as product of moisture content and bulk density which was used to eliminate the effect of bulk density on RF spectral data in this study. Multivariate data analyses such as principal component regression, partial least square regression and multiple linear regression were performed to develop one calibration model having moisture density and reactance spectral data as parameters for determination of moisture content of both wheat flour and red-pepper powder. The best regression model was one by the multiple linear regression model. Its performance for unknown data of powdered food was showed that the bias, standard error of prediction and determination coefficient are 0.179% moisture content, 1.679% moisture content and 0.8849, respectively.

• 한국식품과학회지
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• 제42권1호
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• pp.33-38
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• 2010

본 연구는 국내 시판 가루녹차 및 일본 가루녹차(말차)를 대상으로 입도, 색도, 클로로필, 카테킨, 카페인 및 테아닌 등 품질특성을 비교하였다. 국내산 가루녹차의 평균입도는 $14.63-25.39\;{\mu}m$의 범위로 일본산 가루녹차 $15.46-21.02\;{\mu}m$와 유사하였다. 가루녹차 표면의 색을 측정한 결과 녹색을 나타내는 a의 음의 값은 해남산 차광 재배 녹차인 HN-1이 -9.51로 가장 높았고, 색 정도를 평가하기 위해 일본산 상품인 JA-1을 기준으로 TCD값을 구한 결과 국내 시판 가루녹차 중 HN-1의 값이 3.71로 일본산 고급 가루녹차 색과 가장 유사한 것으로 나타났다. 클로로필 분석 결과 국내산 차광 재배 가루녹차의 총클로로필 함량은 339-592 mg/100 g으로 무차광 재배 가루녹차의 170-340 mg/100 g 보다 1.5-2배 정도 더 많이 함유되어 있었고 녹색도가 높을수록 클로로필 a가 클로로필 b 보다 더 많이 함유되어 있었다. 가루녹차의 색도 a값은 클로로필 a, b 및 총클로로필 함량과 모두 유의적인 역의 상관관계가 있는 것으로 나타났으며 특히 가루녹차의 녹색은 클로로필 a의 영향이 가장 큰 것으로 나타났다. 녹차의 주요성분인 카테킨, 카페인 및 테아닌 분석결과 국내산 가루녹차의 총카테킨 함량은 14.679-20.128 g/100 g, 카페인 함량은 1.496-3.237 g/100 g, 테아닌 함량은 0.926-1.977 g/100 g 함유되어 있었으며 카테킨 함량은 산지 및 차광유무에 따른 경향은 나타나지 않았으나 카페인과 테아닌 함량은 차광 재배한 가루녹차에 더 많이 함유되어 있었다. 본 실험결과 국내산 가루녹차의 품질은 차광 재배한 녹차의 경우 일본산 중품에 해당하는 값을 나타냈으나 전체적으로 일본 가루녹차에 비해 품질이 떨어지는 경향을 나타냈다.

• 동아시아식생활학회지
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• 제16권6호
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• pp.724-730
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• 2006

Two types of powdered chungkookjang, were prepared by a hot air-drying process, and the freeze-drying, and composition and aroma patterns were examined. The fresh chungkookjang was composed of 53.8% moisture, while the hot air-dried and freeze-dried powdered chungkookjang contained 5.2% moisture, $39.3{\sim}39.4%$ crude protein, $18.6{\sim}18.7%$ crude lipid, $4.7{\sim}5.0%$ crude ash, and $31.7{\sim}32.2%$ carbohydrate. The pH of the each powered chungkookjang was similar, ranging from 6.5 to 6.7. The freeze-dried powdered chungkookjang showed the highest lightness (67.30), yellowness (59.37) while the highest redness (43.1) was observed in the hot air-dried chungkookjang. Each chungkookjang was analysed by an electronic nose with metal oxide 12 sensors and SPME-GC/MS. The response by the electronic nose was analysed by principal component analysis (PCA). The proportion of the first principal component was 90.47%, suggesting that each aroma pattern of the prepared chungkookjang was discriminated. SPME-GC/MS was used to identify the pyrazines. The percentage of pyrazines observed in the fresh chungkookjang, freeze-dried powdered chungkookjang, and hot air-dried powdered chungkookjang was 6.6, 3.8 and 15.9%, respectively. A higher overall preference was obtained from the hot air-dried powdered chungkookjang than with the freeze-dried powdered chungkookjang.

• 동아시아식생활학회지
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• 제27권5호
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• pp.576-582
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• 2017

본 연구는 기후변화에 따른 온도 및 습도 상승에 대한 건조분말 식품에서의 미생물적인 품질 변화를 평가하였다. 건조분말 시료를 고온 및 다양한 상대습도에서 저장하며 총균수, 대장균군, 효모 및 곰팡이를 측정한 결과 높은 상대습도에서 건조분말 식품의 수분활성도가 유의적으로 증가하였으며, 총균수와 진균류가 저장기간 동안 유의적으로 증가하는 것으로 나타났다. 특히, 진균류는 저장 기간 동안 건조분말식품의 수분활성도의 증가와 높은 상관성을 나타내어 건조분말 식품의 보관 시 가장 관리가 필요한 미생물 군으로 확인되었다. 반면 상대습도 85% 이하에서는 미생물의 높은 생육이 관찰되지 않아 건조분말 식품의 보관에서 저장 중 상대습도의 관리가 매우 중요함을 알 수 있다. 건조분말 식품은 낮은 수분활성도로 인하여 개봉 후에도 주로 상온에 장기간 보관하는 식품이다. 하지만 본 연구결과로부터 높은 상대습도는 건조분말 식품의 수분활성도와 미생물 품질에 유의적인 영향을 줄 수 있으므로, 개봉된 건조분말 식품은 밀봉하거나, 냉장 보관하는 등 저장 시 온도 및 습도를 철저히 관리할 필요가 있다.

• 한국축산식품학회지
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• 제28권2호
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• pp.240-245
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• 2008

본 연구에서는 식품 내에 존재하는 트랜스지방산 함량에 대한 기초 자료를 수집하기 위하여 서울 지역에서 수거한 레토르트식품류 2종, 분유류 6종, 비스킷류 7종 피자류 3종을 선택하여 총 4종류의 18종의 시료를 분석하였다. 레토르트식품류 2종, 분유류 6종, 비스킷류 1종은 chloroform-methanol(CM) 추출법에 의하여 조지방을 추출하였으며 비스킷류 6종, 피자류 3종은 chloroform-methanol(CM) 추출법과 acid digestion 추출법을 각각 이용하여 조지방을 추출한 후 gas chromatography(GC)에 의해 트랜스지방산 함량을 분석하였다. 레토르트식품류의 총 지방 중 트랜스지방산 함량은 1-2.8%이며 분유류의 트랜스지방산 함량은 0.4-2.4%로서 제품의 브랜드와 제조회사에 따라 차이가 많이 났다. 비스킷류의 트랜스지방산 함량은 0-2.95%로서 제품 간 가장 많은 차이를 나타내었으며 이는 첨가물의 종류에 따라 달라지는 것으로 사료된다. 피자류에서는 2.8-3.45%의 높은 트랜스지방산 함유율을 나타내었다.