This study investigated the possible use of enzymatically hydrolyzed isolated soy protein (eHISP) to enhance the intensity of salty taste. The sodium chloride content of eHISP is 69.5 g/L. Yellowness (b) increased, and lightness (L) and redness (a) decreased with increasing eHISP concentration in sample solution. Also, perceived salty intensity of eHISP solution increased in sample solution with increasing added amount of eHISP with same NaCl concentration. The intensity of the salty taste was enhanced by 2-39% as the eHISP was added. The results suggest that it may be possible to reduce the content of sodium chloride in foods by enhancing the salty taste with eHISP.

This study investigated the possible use of enzymatically hydrolyzed isolated soy protein (eHISP) to enhance the intensity of salty taste. The sodium chloride content of eHISP is 69.5 g/L. Yellowness (b) increased, and lightness (L) and redness (a) decreased with increasing eHISP concentration in sample solution. Also, perceived salty intensity of eHISP solution increased in sample solution with increasing added amount of eHISP with same NaCl concentration. The intensity of the salty taste was enhanced by 2-39% as the eHISP was added. The results suggest that it may be possible to reduce the content of sodium chloride in foods by enhancing the salty taste with eHISP.

The purpose of this study was to optimize dough properties using response surface methodology (RSM) and to demonstrate the performances of dough prepared under optimized conditions. Dough mixed with yeast, margarine, salt, sugar and wheat flour was prepared by fermentation process. Hardness, cohesiveness and springiness of dough were selected as critical quality attributes. The critical formulations (yeast and water) and process (fermentation time) variables were selected as critical input variables based on preliminary experiment. Box-Behnken design (BBD) was used as RSM. As a result, the quardratic, the squared and the linear model respectively provided the most appropriate fit (R2>90) and had no significant lack of fit (p>0.05) on critical quality attributes (hardness, cohesiveness and springiness). The accurate prediction of dough characteristics was possible from the selected models. It was confirmed by validation that a good correlation was obtained between the actual and predicted values. In conclusion, the methodologies using RSM in this study might be applicable to the optimization of fermented foods containing various wheat flour and yeast.

The purpose of this study was to optimize dough properties using response surface methodology (RSM) and to demonstrate the performances of dough prepared under optimized conditions. Dough mixed with yeast, margarine, salt, sugar and wheat flour was prepared by fermentation process. Hardness, cohesiveness and springiness of dough were selected as critical quality attributes. The critical formulations (yeast and water) and process (fermentation time) variables were selected as critical input variables based on preliminary experiment. Box-Behnken design (BBD) was used as RSM. As a result, the quardratic, the squared and the linear model respectively provided the most appropriate fit (R2>90) and had no significant lack of fit (p>0.05) on critical quality attributes (hardness, cohesiveness and springiness). The accurate prediction of dough characteristics was possible from the selected models. It was confirmed by validation that a good correlation was obtained between the actual and predicted values. In conclusion, the methodologies using RSM in this study might be applicable to the optimization of fermented foods containing various wheat flour and yeast.

Millimeter waves are electromagnetic waves with frequencies of 30–300 GHz (wavelength 1–10 mm), and millimeter wave stimulation affects microorganism growth. The present study stimulated Bacillus subtilis with 60 and 70 GHz millimeter waves during cheonggukjang fermentation and characterized the effects on cheonggukjang quality. Cheonggukjang treated with millimeter wave irradiation showed no significant difference in total bacterial count but generated only 5.52-5.92% viscous substance. Irradiation with 60 GHz millimeter waves yielded bright and intense color values relative to 70 GHz millimeter waves. Examination of the amylase activity and reducing sugar content of finished cheonggukjang revealed that irradiation at 70 GHz inhibited amylase activity in cheonggukjang. Furthermore, irradiation at 70 GHz increased protease activity, whereas irradiation at 60 GHz inhibited the activity. Moreover, the amino acid content changed with millimeter wave irradiation.

Millimeter waves are electromagnetic waves with frequencies of 30–300 GHz (wavelength 1–10 mm), and millimeter wave stimulation affects microorganism growth. The present study stimulated Bacillus subtilis with 60 and 70 GHz millimeter waves during cheonggukjang fermentation and characterized the effects on cheonggukjang quality. Cheonggukjang treated with millimeter wave irradiation showed no significant difference in total bacterial count but generated only 5.52-5.92% viscous substance. Irradiation with 60 GHz millimeter waves yielded bright and intense color values relative to 70 GHz millimeter waves. Examination of the amylase activity and reducing sugar content of finished cheonggukjang revealed that irradiation at 70 GHz inhibited amylase activity in cheonggukjang. Furthermore, irradiation at 70 GHz increased protease activity, whereas irradiation at 60 GHz inhibited the activity. Moreover, the amino acid content changed with millimeter wave irradiation.

This study aims to make extruded rice snack with high quality in texture and nutrition by adding mealworm. Addition of the mealworm has the merit to fill in high-quality protein and unsaturated fatty acids which are insufficient in rice. Thus, the physicochemical properties were investigated through the process of extrusion cooking. As the extrusion process varied, the die temperatures were set to 120oC and 130oC. Also, the moisture contents were adjusted to 30% and 35%. The specific length, the expansion ratio, and the water absorption index increased as the added content of mealworm became higher. On the contrary, the density, the breaking strength, the apparent elastic modulus, and the water solubility index decreased. As mealworm and moisture content increased, DPPH radical scavenging activity significantly increased but the rancidity decreased. As a result, the addition of mealworm to the extruded rice snack was effective in improving texture, nutrition, and antioxidation.

This study aims to make extruded rice snack with high quality in texture and nutrition by adding mealworm. Addition of the mealworm has the merit to fill in high-quality protein and unsaturated fatty acids which are insufficient in rice. Thus, the physicochemical properties were investigated through the process of extrusion cooking. As the extrusion process varied, the die temperatures were set to 120oC and 130oC. Also, the moisture contents were adjusted to 30% and 35%. The specific length, the expansion ratio, and the water absorption index increased as the added content of mealworm became higher. On the contrary, the density, the breaking strength, the apparent elastic modulus, and the water solubility index decreased. As mealworm and moisture content increased, DPPH radical scavenging activity significantly increased but the rancidity decreased. As a result, the addition of mealworm to the extruded rice snack was effective in improving texture, nutrition, and antioxidation.

This study aimed to identify milling characteristics depending on the number of a cutting roller’s air vent and blowing velocity to remove rice bran by the cutting type milling machine which can minimize the conventional milling process. The level of whiteness was found to be 38±0.5 in all the conditions, showing consistent whiteness levels during milling. The rice temperatures turned out to be 15.4 and 14.6oC which were rather low-level under the conditions of the cutting roller with 3 vents and blowing velocities of 35 and 40 m/s respectively. Cracked rice ratio was 2.13% under the conditions of the cutting roller with 3 vents and a blowing velocity of 35 m/s. Broken rice ratio showed the range of 0.762-0.869%, reflecting a low level. Turbidity after milling was decreased, as blowing velocity became faster. Energy consumption for milled rice production was decreased, as blowing velocity became faster. The optimum milling condition for cutting type milling machine depending on air vent number of cutting roller and blowing velocity was found to be 3 vents and 35 m/s.

This study aimed to identify milling characteristics depending on the number of a cutting roller’s air vent and blowing velocity to remove rice bran by the cutting type milling machine which can minimize the conventional milling process. The level of whiteness was found to be 38±0.5 in all the conditions, showing consistent whiteness levels during milling. The rice temperatures turned out to be 15.4 and 14.6oC which were rather low-level under the conditions of the cutting roller with 3 vents and blowing velocities of 35 and 40 m/s respectively. Cracked rice ratio was 2.13% under the conditions of the cutting roller with 3 vents and a blowing velocity of 35 m/s. Broken rice ratio showed the range of 0.762-0.869%, reflecting a low level. Turbidity after milling was decreased, as blowing velocity became faster. Energy consumption for milled rice production was decreased, as blowing velocity became faster. The optimum milling condition for cutting type milling machine depending on air vent number of cutting roller and blowing velocity was found to be 3 vents and 35 m/s.

Alginate lyase from Streptomyces violaceoruber was purified by DEAE sephacel chromatography and SP sepharose chromatography. The specific activity of the purified enzyme was 14.6 units/mg protein, representing a 40.6-fold purification of the crude extract. The final preparation thus obtained showed a single band on Tricine-SDS polyacrylamide gel electrophoresis whose molecular weight was determined to be 23.3 kDa. The polyMG block of sodium alginate was hydrolyzed by the purified alginate lyase and then separated by activated carbon column chromatography and bio gel P-2 gel filtration. The main hydrolysates were composed of hetero type M/G-oligosaccharides with the degrees of polymerization (D.P.) being 6 and 8. To investigate the effects of hetero type M/Goligosaccharides from the sodium alginate on the growth of some intestinal bacteria, cells were cultivated individually on the modified-MRS medium containing D.P. 6 and 8 M/G-oligosaccharides. B. longumgrew 4.25-fold and 6.44-fold more effectively by the treatment of D.P. 6 and 8 M/G-oligosaccharides compared with those of standard MRS medium. In addition, B. bifidumgrew 3.3-fold and 5.4-fold more effectively by the treatment of D.P. 6 and 8 M/G-oligosaccharides. In conclusion, D.P. 8 was more effective than D.P. 6 hetero M/G-oligosaccharides as regards the growth of Bifidobacteriumspp. and Lactobacillus spp. Key words: hetero M/G-oligosaccharides, Streptomyces violaceoruber

Alginate lyase from Streptomyces violaceoruber was purified by DEAE sephacel chromatography and SP sepharose chromatography. The specific activity of the purified enzyme was 14.6 units/mg protein, representing a 40.6-fold purification of the crude extract. The final preparation thus obtained showed a single band on Tricine-SDS polyacrylamide gel electrophoresis whose molecular weight was determined to be 23.3 kDa. The polyMG block of sodium alginate was hydrolyzed by the purified alginate lyase and then separated by activated carbon column chromatography and bio gel P-2 gel filtration. The main hydrolysates were composed of hetero type M/G-oligosaccharides with the degrees of polymerization (D.P.) being 6 and 8. To investigate the effects of hetero type M/Goligosaccharides from the sodium alginate on the growth of some intestinal bacteria, cells were cultivated individually on the modified-MRS medium containing D.P. 6 and 8 M/G-oligosaccharides. B. longumgrew 4.25-fold and 6.44-fold more effectively by the treatment of D.P. 6 and 8 M/G-oligosaccharides compared with those of standard MRS medium. In addition, B. bifidumgrew 3.3-fold and 5.4-fold more effectively by the treatment of D.P. 6 and 8 M/G-oligosaccharides. In conclusion, D.P. 8 was more effective than D.P. 6 hetero M/G-oligosaccharides as regards the growth of Bifidobacteriumspp. and Lactobacillus spp

본 실험은 140 mM HCl 60% Alcohol로 유도된 SD rat를 이용해 각 천연물질의 위염 예방효과를 보고자 하였다. 실험에 사용한 천연소재는 질려자, 갯기름나물, 삼채 뿌리이며, 분쇄기를 이용해 분말화 한 후 열수추출하여 사용했다. 그룹별 각 3마리씩 1군(정상대조군), 2군(증류수 투여 후 140 mM HCl 60% Alcohol 실험적 위염 유발), 3군(질려자 추출물 투여 후 140 mM HCl 60% Alcohol 실험적 위염 유발), 4군(갯기 름나물 추출물 투여 후 140 mM HCl 60% Alcohol 실험적 위염 유발), 5군(삼채뿌리 추출물 투여 후 140 mM HCl 60% Alcohol 실험적 위염 유발)으로 분류되어 각 군 별로 시험물질을 경구 투여했다. 3군, 4군 및 5군은 일주일 간 해당하는 천연물질은 300 mg/kg/day로 경구투여 하였다. 투여기간 후 마지막으로 시험물질을 투여한 후, 급성 위염 유발하고 1시간 뒤 희생시켜 위를 적출하였다. 급성 위염으로 인해 손상된 위 조직을 통해 손상면적 측정 및 병리학적 검사를 진행한 결과, 해당 실험은 천연소 재를 투여한 실험군에서 위 점막 손상 및 출혈이 감소하였음을 확인할 수 있었다. 따라서 본 연구는 질려자, 갯기름나물, 삼채뿌리 추출물이 급성 위염 예방에 대한 효과를 가지고 있으며, 기능성 보조제 및 건강기능식품의 유용한 소재로 사용될 수 있을 것으로 판단된다.

감은 예로부터 우리나라를 비롯하여 아시아 지역에서 많이 재배되고 있는 과실 중 하나이다. 한의학 에서는 떫은감의 꼭지(꽃받침)를 시체(柿蒂)라고 하여 사용하였으며, 민간요법에서는 기침과 천식, 만성 기관지염, 딸꾹질, 야뇨증에 사용되어졌다. 본 실험에서는 가공하여 유통 될 때 버려지는 부산물 중 하 나인 감꼭지와 잎의 tannic acid 함량을 HPLC 기법을 통하여 분석하였다. 본 실험에서는 시기별 성숙 정도에 따라서 함양 고종시, 함양 단성시, 밀양 반시, 밀양 수시, 밀양 고종시로 5품종을 수집하였으며, 시기는 미성숙(8-9월), 성숙(10-11월), 곶감(12월-1월)로 구분하였다. 밀양 반시의 경우 이전의 연구에 서 산청 고종시, 산청 단성시, 밀양 반시의 tannic acid 함량을 비교해본 결과, 밀양 반시의 함량이 다 른 지역에 비해 높은 결과를 나타내었고, 이를 통해 밀양 지역의 품종을 확대하고, 밀양 반시의 잎 시 료를 준비하여, tannic acid 함량을 분석하였다. 성숙 시기별 tannic acid 함량은 미성숙에서 곶감 꼭 지로 갈수록 타닌산 함량이 줄어드는 경향성을 보이며, 미성숙의 생감꼭지에서는 밀양 고종시의 함량이 3.764mg/g로 높게 나타났다. 곶감으로 가공 건조되어 질수록 tannic acid의 함량은 줄어드는 것으로 나타났다. 미성숙 고종시 생감꼭지의 경우 함양 지역과 밀양 지역 내에서 공통적으로 가장 높은 tannic acid 함량을 나타내었으며, 밀양 반시 지역에서 함양 고종시에 비해 약 1.45배 높은 것으로 나타났다. 이는 가공식품으로 이용되는 떫은감의 미성숙 과실 또한 부가가치 창출을 위한 활용소재로 사용될 가능 성을 확인하였으며, 특히 떪은 감의 꼭지는 부산물로써 버려지는 자원이아니라 한의학적으로 중요한 한 약자원으로써 가치가 있을 것으로 사료된다.

식량 부족 문제가 대두되고 있는 요즘 하나의 해결 방안으로 곤충 사업이 크게 주목받고 있다. 곤충이 미래 식량으로 주목받는 이유는 짧은 시간 안에 대량사육이 가능 하며, 인수공통전염병이 없으므로, 질병, 전염병 우려에서 비교적 자유로우며 사육으로 인한 환경 파괴가 적다는 장점을 가지고 있다. 또한, 식용곤충을 사육하는 농가는 8백 곳으로, 1년 만에 5배 넘게 늘었으며 농촌진흥청은 곤충산업 규모가 2020년 2조~3조 원에 이를 것으로 전망했다. 이렇게 커져가는 식용 곤충 산업에 대해 사람들의 곤충에 대한 인식과 선호도를 알아볼 필요성을 느껴 설문을 실시하였다. 설문조사는 10대부터 40대 이상의 연령층을 조사하여 다양한 연령의 선호도에 대해 조사하였고 유년기 시절 지역을 조사하여 지역에 따른 곤충의 선호도 정도를 조사하였다. 온라인 400명 오프라인 400명으로 표본 집단의 크기를 충분히 하였다. 해당 설문 조사에서는 유년기 지역보다는 성별로 식용 곤충 섭취 경험이 나뉘어 졌다. 향후 식용 곤충 섭취에 대해서는 부정적인 응답이 많았지만 가공된 식품으로 대중화 한다면 긍정적인 방향으로 나아갈 것으로 판단한다.

목적: 최근 가습기살균제 성분과 유사한 구조를 갖고 있으며 콘택트렌즈 살균제로 쓰이는 PHMB(polyhexamethylen biguanide)성분이 문제가 되었다. 이에 본 연구는 콘택트렌즈 관리용액 중 살균제로 쓰이는 성분과 PHMB의 사용 비율을 조사하였다. 방법: 식품의약품안전처 홈페이지에 의약외품으로 분류되어있는 콘택트렌즈 관리용품(분류 번호:44000) 의 주성분과 원료명을 참고하여 관리용품에 살균제로 쓰이는 성분들을 조사하였다. 결과: 현재 식약처에 신고 및 허가된 총 179종의 콘택트렌즈 관리용품 중 살균성분을 포함 하고 있는 관리용품은 111종으로 약 62%를 차지하는 것으로 나타났으며 살균제로 쓰이는 성분은 PHMB, polyquad, hydrogen peroxide, polysorbate, aldox 등이 사용되는 것으로 으로 조사되었다. 살균성분을 포함하고 있는 111종 중 95종이 PHMB를 사용하고 있어 전체 살균성분 중 85.6%을 나타내었다. 그 다음 polyquad가 10종 9.0%, hydrogen peroxide 는 3종 2.7%, polysorbate는 2종 1.8%, aldox는 1종 0.9%로 조사되었다. 그리고 식품의약 품안전처에서 진행한 최근 조사에서는 임의로 선정한 10종의 콘택트렌즈 관리용품 중 7종 이 PHMB 성분표기를 하였으나 7종 중 2종은 성분이 검출되지 않은 것으로 나타났다. 결론: 콘택트렌즈 관리용품 중 살균제를 포함하고 있는 용품이 절반 이상을 차지하고 있었으며, 최근 문제로 제기되고 있는 가습기살균제와 유사한 구조를 가지고 있는 살균제인 PHMB를 가장 많이 사용하고 있는 것으로 나타났다.

Abstract2)The incidents of garbage dumplings in 2004 and the report on giant castella are the examples that shows how big the influence of broadcasting on the industry is. There were discussions on the importance of securing the objectivity of broadcasting, however, the existing related researches have lacked the analysis of actual proof for the influence of broadcasting contents, and as that of the law and system was confined to theoretical arguments, there were not enough suggestions for realistic alternatives. In this paper, we will examine the influence of broadcasting contents on the food industry through an analysis of actual proof, and propose alternatives in terms of the law and policy for securing the objectivity and fairness of broadcasting, to solve this problem.

Abstract1It takes lots of time and labor if a worker have to measure the water quality at a certain but designated time every day in an un-automated aqua farm. In addition, if the equipment is soaked in the sea water consistently, it will be contaminated by diverse floating matters and barnacles, and it often becomes mal-functional within 2~3 months. Therefore, we need to develop a system with which the sensed data could be checked in real time and operated automatically, while preventing the contamination of the sensor, a crucial component for water quality measuring equipment, as much as possible, and increasing the replacement cycle. We have developed a non-cleaning water quality measuring equipment and its software which are used in the fishery household of offshore aqua farms. By providing the workers with a mobile application which has a function of monitoring the water quality in real time, they can check the situation directly without going to the fishery household.

Abstract2)Agricultural water management has gained enormous attention in the developing world to alleviate poverty, reduce hunger and conserve ecosystems in small-scale production systems of resource-poor farmers. The story of food security in the 21stcentury in India is likely t o be closely linked to the story of water security. Today, the water resource is under severe threat. The past experiences in India in general and in Andhra Pradesh in particular, indicated inappropriate management of irrigation has led to severe problems like excessive water depletion, reduction in water quality, water logging, salinization, marked reduction in the annual discharge of some of the rivers, lowering of ground water tables due to pumping at unsustainable rates, intrusion of salt water in some coastal areas etc. Considering the importance of irrigation water resource efficiency, Krishna Western Delta (KWD) of Andhra Pradesh was purposively selected for this in depth study, as the farming community in this area are severely affected due to severe soil salinity and water logging problems and hence, adoption of different water saving crop production technologies deserve special mention. It is quite disappointing that, canals, tube wells and filter points and other wells could not contribute much to the irrigated area in KWD. Due to less contribution from these sources, the net area irrigated also showed declining growth at a rate of –6.15 per cent. Regarding paddy production, both SRI and semi-dry cultivation technologies involves less irrigation cost (Rs. 2475.21/ha and Rs. 3248.15/ha respectively) when compared to transplanted technology (Rs. 4321.58/ha). The share of irrigation cost in Total Operational Cost (TOC) was highest for transplanted technology of paddy (11.06%) followed by semi-dry technology (10.85%) and SRI technology (6.21%). The increased yield and declined cost of cultivation of paddy in SRI and semi-dry production technologies respectively were mainly responsible for the low cost of production of paddy in SRI (Rs. 495.22/qtl) and semi-dry (Rs. 532.81/qtl) technologies over transplanted technology (Rs. 574.93/qtl). This clearly indicates that, by less water usage, paddy returns can be boosted by adopting SRI and semi-dry production technologies. Both the system-level and field-level interventions should be addressed to solve the issues/problems of water management. The enabling environment, institutional roles and functions and management instruments are posing favourable picture for executing the water management interventions in the State of Andhra Pradesh in general and in KWD in particular. This facilitates the farming community to harvest good crop per unit of water resource used in the production programme. To achieve better results, the Farmers’ Organizations, Water Users Associations, Department of Irrigation etc., will have to aim at improving productivity per unit of water drop used and this must be supported through system-wide enhancement of water delivery systems and decision support tools to assist farmers in optimizing the allocation of limited water among crops, selection of crops based on farming situations, and adoption of appropriate alternative crops in drought years.

Abstract1)Recent scandals of milk additives in several developing countries provoked controversy about quality issue of dairy products, grapping academic attention to the dairy supply chain. In this paper, we first focus on moral hazard problem of self-interested entities about the quality across the dairy supply chain, due to unobservable and unverifiable quality management efforts of all entities – including dairy producers, stations, and a final producer – and high inspection cost for the quality. Based on the identified moral hazard problem, we understand why the adoption of IoT-based tracking systems about quality produced from each entity is a must, different from RFID-based tracking systems.