• Journal of Nutrition and Health
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• v.54 no.5
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• pp.560-572
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• 2021

Purpose: In this study, the serving size of home meal replacement (HMR)-soups (Guk, Tang) and stews (Jjigae) available in the Korean market was investigated, and an evaluation of the nutrition per serving was conducted based on the nutrition labeling. Methods: The market research was conducted from March to August 2021 on products sold on the internet, convenience stores, supermarkets, and hypermarkets. A total of 370 products were investigated and classified into 3 types: Guk (n = 129), Tang (n = 132), and Jjigae (n = 109). Results: An analysis of the survey revealed that 72.9% of Guk, 71.2% of Tang, and 79.8% of Jjigae had labels with servings per container, and 89.2% of Guk, 91.7% of Tang, and 99.1% of Jjigae had labels with nutrition facts. The nutritional evaluation per serving of Guk, Tang, and Jjigae was conducted for 259 products (87 Guk, 86 Tang, and 86 Jjigae) having labels containing both the servings per container and nutrition facts. The average serving size of Tang was 367.6 g, which was significantly higher than Guk (325.3 g) and Jjigae (305.1 g) (p < 0.001). The calorie content of Jjigae (171.4 kcal) and Tang (162.3 kcal) was significantly higher than Guk (90.8 kcal) (p < 0.001), and the protein content was the highest in Tang (16.3 g) (p < 0.001). The sodium content per serving of Jjigae (1,479.0 mg) was significantly higher than Guk (1,073.3 mg) and Tang (959.8 mg) (p < 0.001). The percent daily value per serving of all three types was less than 10% on average for calories and 15-30% for protein, whereas for sodium showed an average of around 50% (48-74%). Conclusion: The serving size and nutritional value per serving of the HMR-soups and stews found in this study can be used as basic data to establish the reference serving size.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.3
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• pp.249-256
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• 2022

This study was conducted to investigate the sensory and nutritional properties of oyster Crassostrea gigas gratin with cream sauce (OG-CS) and to compare with commercial seafood gratin with cheese (control). The proximate composition (%, w/w) of OG-CS was 61.8 of moisture, 8.5 of protein, 16.1 of lipid, 1.2 of ash, 12.4 of carbohydrate, of which the moisture was lower and protein, lipid, ash, and carbohydrate values were higher than those of the control. Based on the results of sensory evaluation by panel members, OG-CS was superior to the control for all parameters, including taste, flavor, texture, nutrition, and overall acceptance. The total amino acid content of OG-CS (7.33 g/100 g) was higher than that of the control (5.20 g/100 g). The major amino acids of OG-CS were glutamic acid (18.8%), proline (9.8%), and leucine (8.2%). The mineral levels of OG-CS were 134.5 mg/100 g for calcium, 164.9 mg/100 g for potassium, 0.8 mg/100 g for iron, and 4.5 mg/100 g for zinc, which were all higher than those of the control. The major fatty acids of OG-CS were 12:0 (28.2%), 16:0 (24.9%), and 14:0 (13.6%), which were the same as those in the control.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.2
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• pp.102-110
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• 2022

This study was conducted to optimize the processing process for the oyster Crassostrea gigas gratin with cream sauce (OG-CS). The optimum concentration of added milk for oyster extract with milk (OE-M) was 35.0% based on the frozen-boiled oyster (F-BO), as suggested by the results of sensory evaluation. Response surface methodology was performed with whipping cream (WC)/[OE-M+mixed powder (garlic powder:onion powder=1:1) (MP)] (X₁) and OE-M/MP (X₂) as independent variables and viscosity (Y₁), amino acid nitrogen (Y₂), and overall acceptance for sensory evaluation (Y₃) as dependent variables. The optimal proportions were 74.55% of WC, 20.25% of OE-M, and 5.2% of MP, and the predicted multiple response optimal values for the dependent variables were 3,735.6 cP of Y₁, 197.0 mg/100 g of Y₂, and 6.2 score of Y₃. Under optimal conditions, the experimental values for Y₁, Y₂, and Y₃ were 3,711.9±30.0 cP, 198.1±1.9 mg/100 g, and 6.3±0.5 score, respectively, which were not significantly different from the predicted values (P>0.05). Further, the results of sensory evaluation suggested that the optimum concentration of macaroni:cheese (1:2) to be 46.2% based on the F-BO. The OG-CS prepared under these optimal conditions was superior to the commercial seafood gratin in overall acceptance.

• Journal of the Korean Dietetic Association
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• v.30 no.3
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• pp.161-180
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• 2024

Social and environmental changes, such as the rise of single-person households and advances in the food industry, have led to the replacement of home-cooked meals with home meal replacements products (HMRs). This study compared the nutrient content of a total of 1,680 HMRs and 158 restaurant foods by collecting data on the nutrient content of comparable food types from the Food composition data for restaurant foods published by the Ministry of Food and Drug Safety (MFDS) and evaluating the calorie and nutrient content of HMRs based on nutrition labeling through market research from May 2022 to May 2024, focusing on rice, porridge, noodles, soup/stew. The nutritional content and price of the HMRs varied widely, even for similar foods, depending on the detailed food type. Therefore, it is necessary to make an appropriate choice based on nutrition labeling according to the purpose of consumption. The HMRs had a lower calorie and nutrient content due to the smaller serving size when compared with restaurant foods. However, when the same weights were compared, the sugar and sodium content in the rice and soup/stew were higher in the HMRs than in the restaurant foods. In addition, due to the wide variety of HMRs available, many HMRs that can replace restaurant foods are being produced. However, even for the same type of food, the serving sizes of the HMRs and the restaurant foods were widely different, suggesting the need for a study to examine the appropriateness of the serving sizes of HMRs and restaurant foods.