Consumption of Edible Oil Food Service Institutions in Inchon

인천지역 집단급식소의 식용유 소비실태

  • Hong, Mi-Ye (Graduate School of Education, Inha University) ;
  • Choe, Eun-Ok (Department of Food Science and Nutrition, Inha University)
  • Published : 1998.05.30


Consumption of edible oil at food service institutions in Inchon was surveyed to provide basic data for continuous education of dietitians. Manufacturing industry was the major food service institution(78.8%) in Inchon followed by schools, hospitals and social welfare service centers. Most dietitians were at the age of twenties and college graduates with professional careers of 1-5 years. Oil was purchased on the basis of its quality within 1-3% of total food costs four times a month. Proper frying temperature was determined by dropping salt or food coating materials into the oil. Soybean oil was the most frequently used and commercial frying mix powder and flour and eggs in water were the most common food coating materials. Fish and commercial frozen foods were the most frequently used materials for frying. Fried foods were stored with covers in a basket and consumed within 30 minutes after cooking. Frying oils were used one more time after filtering and color was the index for determination of re-use.