• 농업과학연구
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• 제38권2호
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• pp.393-404
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• 2011

The international grain price shows dramatic change, which results in the price change of Korean processed food. Recently, Korean government and consumers started discussing about the effects of change of international grain price on the processed food. However, few studies have analyzed this effects. The goal of this paper is to analyze the effects of price change of international grain, especially wheat, soybean, and sugarcane, on the processed food price in Korea. As the results of analysis, three findings are presented: First, the size and timelag of the effects of change of international grain price on the processed food price is different due to products, Second, there is the possibility that processed food price in Korea will increase, Third, Korean government has some methods to manage the price change of processed food, even though government cannot totally control the price.

• Journal of Biosystems Engineering
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• 제41권2호
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• pp.93-97
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• 2016

Purpose: Grain slurry diet are described as food obtained from ground grain paste. They serve as highly nutritious food for both adults and infants in Nigeria because of their immense nutritive and economical value. However, the production of these grain slurry diets is confronted with challenges that have hampered their commercialization. This study examines the trends and constraints of grain slurry food processing in Kaduna State. Methods: A survey was conducted using a structured questionnaire to elicit information from 192 selected processors, including both men and women. The survey was structured in line with the study objectives. The information was collated and synopsized into frequency distribution. Results: These findings revealed that 80% of the respondents processed between 1.0 tons and 13.0 tons of grain slurry per month. More than 90% of the processors processed grain slurry into koko, kunu, agidi, and pito. Accordingly, 80% of the interviewed processors indicated that sieving is one of the major constraints. Furthermore, inadequate modern machinery required to perform this operation makes it highly discouraging. One of the major challenges faced by the grain slurry producers in Nigeria is the lack of processing machinery for most operations (39.1%), followed by the tedious processing nature (27.1%), high labor cost (18.1%), and lack of market (9.4%). The traditional method of grain slurry processing was more popular than using modern equipment, except milling (96.5%), which is the only mechanized unit operation in grain slurry processing. Conclusion: Grain slurry processing and marketing were found to be profitable. However, these limitations could extremely reduce the level of grain slurry production, processing, and economic returns, thereby affecting the general wellbeing of the processors. The study also raised concerns about the safety and hygiene associated with traditionally processed grain slurry diets in the investigated areas.

• Asian-Australasian Journal of Animal Sciences
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• 제30권4호
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• pp.479-485
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• 2017

Objective: The effects of particle size of processed barley grain, enzyme addition and microwave treatment on in vitro dry matter (DM) disappearance (DMD), gas production and fermentation pH were investigated for feedlot cattle. Methods: Rumen fluid from four fistulated feedlot cattle fed a diet of 860 dry-rolled barley grain, 90 maize silage and 50 supplement g/kg DM was used as inoculum in 3 batch culture in vitro studies. In Experiment 1, dry-rolled barley and barley ground through a 1-, 2-, or 4-mm screen were used to obtain four substrates differing in particle size. In Experiment 2, cellulase enzyme (ENZ) from Acremonium cellulolyticus Y-94 was added to dry-rolled and ground barley (2-mm) at 0, 0.1, 0.5, 1, and 2 mg/g, while Experiment 3 examined the interactions between microwaving (0, 30, and 60 s microwaving) and ENZ addition (0, 1, and 2 mg/g) using dry-rolled barley and 2-mm ground barley. Results: In Experiment 1, decreasing particle size increased DMD and gas production, and decreased fermentation pH (p<0.01). The DMD (g/kg DM) of the dry-rolled barley after 24 h incubation was considerably lower (p<0.05) than that of the ground barley (119.1 dry-rolled barley versus 284.8 for 4-mm, 341.7 for 2-mm; and 358.6 for 1-mm). In Experiment 2, addition of ENZ to dry-rolled barley increased DMD (p<0.01) and tended to increase (p = 0.09) gas production and decreased (p<0.01) fermentation pH, but these variables were not affected by ENZ addition to ground barley. In Experiment 3, there were no interactions between microwaving and ENZ addition after microwaving for any of the variables. Microwaving had minimal effects (except decreased fermentation pH), but consistent with Experiment 2, ENZ addition increased (p<0.01) DMD and gas production, and decreased (p<0.05) fermentation pH of dry-rolled barley, but not ground barley. Conclusion: We conclude that cellulase enzymes can be used to increase the rumen disappearance of barley grain when it is coarsely processed as in the case of dry-rolled barley. However, microwaving of barley grain offered no further improvements in ruminal fermentation of barley grain.

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 2002년도 창립 10주년 기념 국제학술심포지움
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• pp.109-119
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• 2002

Rice production in Korea began to rise significantly after 1970. Rice is the dominant food in Korea and most of the rice production (about 95%) is consumed as cooked rice. it provides over 4,000Kj of energy per capita per day. Apparent rice availability in 2000, 93.6Kg of milled rice per person annually. The non-allergenic character of rice offers a sound basis for development of products for markets for all age groups. Whole grains are washed rice, coated rice, enriched rice in Korea. Utilization of rice as food can be categorized three categories in Korea; direct food use, processed foods, and brewing. Rice for direct consumption include regular whole grain, precooked rice, brown rice and specialty products such as aseptic cooked rice, retort cooked rice and rice burger. Rice used for processed foods includes that for cereal, soup, baby food, snack, cake, noodle, brown rice tea, and minor unclassified uses. Rice use for brewing is for the production of fermented rice wine. The use of rice for direct food is by for the greatest of the three uses. Although direct food accounts for the largest domestic consumption, a significant quantity of rice is used in processed products. The use of rice by-products as human food should not be over looked. Utilization of by products(rice germ, rice bran) requires a specialized technology. Typical type of rice is black rice. When cooked, black rice gives a black color to cooked rice. Glutinous rice performs specific functions in several commercial products such as dessert, gravis, cake and snack. Rice starch production is quite limited because of the high cost of making of starch. Rice processed products in Korea are occupied small parts of total rice production compared to Japan. Rice cake (Garadog) is the principal from of rice product consumed in Korea. Rice cake and snack is usually prepared from non-glutinous milled by washing, grinding, steaming, cooling and packaging. Rice cake will be continued to be a major rice product in Korea. Rice products represent a means to study variety differences in rice grain quality, since the processing magnifies differences not normally detected from more boiling. Recently, rice processing companies in Korea are about 400 ones which uses rice about 160,000tons. New rice processed products and modified traditional products must be developed and diversified with high quality and processing properties of rice processed products are improved.

• 한국식품위생안전성학회지
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• 제37권6호
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• pp.385-393
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• 2022

본 연구는 유통 중인 곡류 87건 및 그 가공식품 66건을 대상으로 발암물질인 무기비소의 오염도를 조사하였다. 높은 분리능과 감도를 가진 HPLC-ICP/MS를 이용하여 무기비소 As(III), As(V) 및 유기비소 MMA, DMA, AsB, AsC를 분석했으며, ICP/MS로 총비소를 정량하였다. 모든 곡류에서 무기비소가 검출되었으며, 곡류의 총비소는 약 70-85%의 무기비소와 약 10-20%의 DMA로 구성되었다. 곡류 분석 결과, 담수재배 종인 쌀과 흑미에서 높았고, 밭재배 잡곡은 오염도가 낮았다. 쌀의 평균 무기비소 농도는 쌀눈 0.160 mg/kg, 현미 0.135 mg/kg, 백미 0.083 mg/kg으로 외피에 비소가 많은 것으로 조사되었다. 곡류 가공식품은 원재료의 종류와 함량에 따라 무기비소 농도가 달랐으며, 현미와 쌀눈 가공 제품에서 검출량이 많았다. 모든 시료는 기준규격을 초과하지 않았지만, 섭취 빈도가 높으므로 식품 안전을 위해 지속적인 모니터링이 필요할 것으로 판단된다.

• Journal of Nutrition and Health
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• 제52권5호
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• pp.422-434
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• 2019

우리나라 국민의 가공식품 섭취 증가로 인해 가공식품으로부터의 영양소 섭취는 개인의 건강을 유지하는 식생활의 중요한 요인으로 작용하게 되었다. 그러므로 본 연구는 가공식품으로부터의 열량 및 영양소의 섭취 기여를 파악하는 것을 목적으로 하였다. 연구결과는 다음과 같다. 나이, 성별, 에너지 섭취량을 보정 한 결과, 가공식품의 섭취량은 남자가 여자보다 유의적으로 많이 섭취하였고, 나이가 증가할수록 적게 섭취하였다. 또한, 소득이 높고, 학력이 높을수록 총 가공식품의 섭취량이 유의적으로 많았다. 가공식품 섭취는 총식품 섭취량의 68.1%로 원재료식품보다 높았고, 곡류, 버섯류, 기타류를 제외한 모든 식품군에서 가공식품 섭취비율이 유의적으로 높았다. 음료 및 주류에서 가공식품 섭취량이 가장 높았다. 가공식품 섭취량이 많은 상위 5개 식품군인 음료 및 주류군, 채소군, 곡류군, 과일군, 유류군에서 다소비 가공식품은 빵, 김치, 사과가공품, 우유, 맥주로 나타났다. 나이, 성별, 에너지 섭취량을 보정 한 결과, 탄수화물을 제외한 조사된 모든 영양소 섭취량 및 영양소 섭취기준 비율은 원재료식품 식품에서보다 가공식품에서 유의적으로 높았다. 총 에너지 대비 탄수화물 섭취 비율은 가공식품에서 낮았고 단백질, 지질로부터의 에너지 섭취비율이 가공식품에서 높았다. 특히 나트륨의 경우, 가공식품에서 섭취가 96.3%로 가공식품으로부터 가장 높게 섭취하는 영양소로 나타났다. 나이, 에너지 섭취량을 보정 한 결과, 가공식품에서 영양소 섭취량은 남성이 여성보다 많았다 (비타민 C, 식이섬유, 철분, 비타민 A 제외). 가공식품에서 비타민 C 섭취량은 여성에서 높았고, 식이섬유, 철분, 비타민 A 섭취량은 성별에 따른 차이가 없었다. 성별, 에너지 섭취량, BMI를 보정 한 결과, 가공식품에서 철, 비타민 A, 비타민 C의 섭취량은 20대에 비하여 30 ~ 64세에서 섭취량이 증가하였고 65세 이상에서는 감소하였다. 가공식품으로부터의 나트륨 섭취량은 30 ~ 49세에 가장 높았고, 50세 이상에서는 섭취량이 감소하였다. 결론적으로 한국 성인의 경우 1일 총 식이 섭취량에서 가공식품 섭취량이 원재료식품보다 많았으며 가공식품으로부터 더 많은 열량과 및 대부분 영양소를 섭취하고 있는 것으로 나타났다. 가공식품의 섭취는 앞으로 더 늘어날 것으로 예상하여 건강한 가공식품의 섭취와 선택에 관한 연구와 영양교육이 필요한 것으로 생각한다.

• 한국식품위생안전성학회지
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• 제25권4호
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• pp.281-288
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• 2010

식품 중 아플라톡신 ($B_1+B_2+G_1+G_2$)의 기준은 곡류, 두류, 땅콩, 견과류 및 그 단순가공품 (분쇄, 절단 등), 곡류 가공품 및 두류가공품, 과자류 (땅콩 또는 견과류 함유식품), 장류, 고춧가루, 팝콘용 옥수수가공품, 기타 식품류 (찐쌀)에 대하여 15 ($B_1$은 10)${\mu}g/kg$ 이하로, 원유 및 우유류 중 아플라톡신의 기준은 $M_1$으로서 0.5 ${\mu}g/kg$ 이하로 설정되었다. 사과주스, 사과주스 농축액 중 파튤린의 기준은 50 ${\mu}g/kg$ 이하로 설정되어 있으며, 오크라톡신 A의 기준은 밀, 호밀, 보리, 커피콩, 북은 커피에 5 ${\mu}g/kg$, 인스턴트커피, 건포도 중 10 ${\mu}g/kg$, 포도주스, 포도주스 농축액, 포도주 중 2 ${\mu}g/kg$ 이하로 설정되었고, 푸모니신($B_1+B_2$)은 옥수수 중 4 mg/kg, 옥수수 단순가공품 및 옥수수 가루 중 2 mg/kg, 옥수수 가공품 중 1 mg/kg 이하로 설정되었다. 현재 식품 중 곰팡이독소에 대한 안전관리는 노출량 조사와 위해평가를 통해 합리적이고 과학적으로 설정되어 관리하고 있다.

• Food Science and Biotechnology
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• 제16권3호
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• pp.470-476
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• 2007

To evaluate the vancomycin resistance of Enterococcus spp. (VRE) from Saengsik and Sunsik, Enterococcus were isolated and identified from 25 Saengsik and 35 Sunsik samples, and resistance of Enterococcus to other antibiotics was also assessed. Thirty nine Enterococcus, 16 strains from Saengsik, and 23 strains from Sunsik, were ultimately isolated. The most frequently collected Enterococcus isolates in Saengsik were E. casseliflavus and E. hirae, and were E. casseliflavus and E. faecium in Sunsik. However, E. faecalis was not detected in those foods. Minimum inhibitory concentrations of vancomycin against the isolates were below $4\;{\mu}g/mL$ and no strains evidenced profound levels of resistance. The isolates were found to be susceptible to vancomycin with the exception of eight E. casseliflavus and three E. gallinarum. All Enterococcus isolates proved resistant to streptomycin and chloramphenicol. 23% of the isolates were resistant to penicillin; however, all of the isolates were sensitive to tetracycline. Six and 48%, respectively, of the strains from the Saengsik and Sunsik proved resistant to erythromycin. All of E. mundtii and E. hirae isolates from Saengsik, and 20% of E. gallinarum and E. casseliflavus isolates from Sunsik were found to be ampicillin-resistant. All of E. gallinarum, E. casseliflavus, and E. faecium were rifampin-resistant. The antibiotic resistances of Enterococcus were relatively low, and this low vancomycin resistance was similar to that evidenced by Enterococcus isolates obtained from the other foods. However, there may be a need for some review of the accepted antibiotics criteria for Enterococcus and VRE in ready-to-eat foods.

• 한국식품과학회지
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• 제41권5호
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• pp.592-596
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• 2009

40종류 이상의 식물의 유식물체, 채소 그리고 가공식품의 글루타치온과 그의 산화형 글루타치온(GSSG)함량을 측정하였다. 유식물체를 이용한 실험에서 총글루타치온 함량은, 100 g(생체중)당 $0-120{\mu}mol$의 범위였으며, 같은 과, 종 및 품종에 있어서도 현저한 차이를 나타내었다. 특히, 시판되고 있는 곡물과 채소를 이용한 실험에서는 콩과의 팥과 강낭콩에서 높은 글루타치온 함량을 나타내었다. 콩을 이용한 가공식품(고추장, 된장, 간장 등)에서는 글루타치온 함량이 거의 검출되지 않았다. 식품에 있어서 고농도의 글루타치온은 식품의 높은 부가가치가 되리라 생각된다.

• Journal of Preventive Medicine and Public Health
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• 제47권1호
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• pp.18-26
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• 2014

The purpose of this study was to establish food ingestion factors needed to assess exposure to contaminants through food ingestion. The study reclassified the raw data of the Korean National Health and Nutrition Examination Survey in 2001 into 12 subcategories including grain products, meat products, fish and shellfish, and vegetables for international comparability of exposure evaluation. The criteria for food intake calculation were unified according to the characteristics of food groups, and recommended values for food ingestion factors were calculated through moisture correction and recategorization of cooked, processed, and mixed foods for each group. The average intake rate for grain and grain products was 6.25 g/kg-d per capita and the men's intake rate was approximately 8% higher than that of the women. The average intake rate of meat and meat products was 1.62 g/kg-d per capita and the men's intake rate was 30% higher than that of the women, on average. The average intake rate of fish and shellfish was 1.53 g/kg-d per capita, and the age groups of 1 to 2 and 3 to 6 recorded higher capita intake rates than other age groups, 2.62 g/kg-d and 2.25 g/kg-d, respectively. The average intake rate of vegetables was 6.47 g/kg-d per capita, with the age group of 1 to 2 recording the highest per capita intake rate of 9.79 g/kg-d and that of 13 to 19 recording the lowest mean. The study also offers recommended values for food ingestion factors of other food groups by gender, age, and region. The food ingestion exposure factors will need future updates in consideration of ongoing changes in food consumption behavior.