• 대한가정학회지
• /
• 제41권10호
• /
• pp.101-116
• /
• 2003

The study was conducted to establish hygienic standards of salad items for pizza restaurant located in Seoul by applying HACCP system during the summer of 2000. The study measured temperature, time, pH, Aw and microbial assessments. The hygienic conditions of the kitchen and workers were on the average(1.21, 1.0 out of 3 pts.), but some improvement should be made: separate use of trash can and leftover disposal, separate use of knives and cutting boards, habits for hand washing and wearing hygienic gloves. For salad production, all procedures were peformed under food safety danger zone ($5{\~}60^{\circ}C$). The ingredients were mostly above pH 5.0 and high in Aw($0.94{\~}0.99$). Microbial assessments for salad production revealed that TPC($1.8{\times}10^3{\~}1.0{\times}10^{10}CFU/g$) and coliforms($1.5{\times}10{\~}5.2{\times}10^5 CFU/g$) exceeded the standards by Solberg et al.(TPC: $10^6CFU/g$, coliforms: $10^3CFU/g$). S. aureus was not detected but Salmonella was found in three food items(egg, macaroni and macaroni salad). Moreover, the workers' hands contained 3.1 104 CFU/g of TPC and 4.2 102 CFU/g of S. aureus requiring further remedy since it exceeded the safety standards suggested by Harrigan and McCance (500 CFU/g of TPC per $100cm^2$ and 10 CFU/g of coliforms per $100cm^2$). According to the critical control point(CCP) decision tree analysis, vegetable receiving, vegetable holding, mixing, display on coleslaw, macaroni draining, display on macaroni salad, egg peeling & cutting, apple cutting, and display on salad bar were determined as CCPs. From the findings it would be suggested that purchase of Quality materials, short holding and display time, storing food at right temperature, using sanitary cooking utensils, and improvement of workers' food handing practices are needed to ensure the safe salad production in this specific pizza restaurant.

• Journal of Nutrition and Health
• /
• 제9권2호
• /
• pp.54-58
• /
• 1976

국내(國內)에서 생산(生産)되는 시유(市乳)와 유제품(乳製品)의 riboflavin함량(含量)을 분석(分析)하고 병우유와 폴리팩우유, 흰우유와 초코렛색의 우유를 대비(對比)시켜 일광(日光)에 예민한 riboflavin의 함량변화(含量變化)를 추적한 결과(結果)를 요약(要約)하면 다음과 같다. (1) Riboflavin의 함량(含量)은 시료 100g당 병우유 흰것 $62.4{\mu}g$, 폴리팩우유 $62.4{\mu}g$, 초코렛우유 $61.5{\mu}g$, 커피우유 $62.5{\mu}g$, 바나나우유 $87.7{\mu}g$, 딸기우유 $89.3{\mu}g$, 발효유 $36.2{\mu}g$, Hard ice cream bar $130.4{\mu}g$, vanilla soft ice cream $195.9{\mu}g$이었다. (2) 한시간 일광(日光)노출후 병우유 72.4%, 폴리팩우유 77,7%, 두시간 경과후 병우유가 92.0%, 폴리팩우유가 91.4%로서 폴리팩우유가 riboflavin이 약간 빨리 파괴되는 경향(傾向)을 보였으나, 두시간 경과후의 파괴율은 서로 비슷하였다. (3) 1시간 일광(日光)노출후 초코렛색 우유는 36.1%, 흰우유는 72.4%, 두시간 후에는 초코렛색 우유 46.3%, 흰우유는 92.0%의 riboflavin의 파괴율을 보여 초코렛우유가 훨씬 파괴율이 적었다. 이상의 결과(結果)로 미루어 특히 여름철의 일광(日光) 노출은 riboflavin의 막대한 손실이 올 수 있음을 알 수 있었고 초콜렛색의 우유가 흰우유 보다 일광(日光)노출에 대한 riboflavin의 보존(保存)에 효과적이었다.

• 한국식품과학회지
• /
• 제46권6호
• /
• pp.682-688
• /
• 2014

국내에서 육종된 아밀로오스 함량이 다른 3가지 쌀 품종의 전분 특성을 살펴봄으로써 새로운 식품 소재의 개발을 위한 기초자료로 활용하고자 전분의 분자 및 결정 구조적 특성과 소화 특성을 조사하였다. 새고아미 전분은 다산1호나 새일미에 비해 아밀로오스 함량, 아밀로펙틴의 짧은 사슬(DP 6-12) 함량, 페이스팅 온도, RS 함량이 유의적으로 높았으며 반대로 아밀로오스의 중합도, 아밀로오스와 아밀로펙틴의 분자량, 아밀로펙틴의 B1사슬(DP 13-24), 상대적 결정성, 입자표면 결정성(1047/1022), 팽윤력, 호화 온도($T_o$, $T_p$, $T_c$), 호화 엔탈피, 페이스팅 점도(최고점도, 최종점도, 강하점도, 치반점도), RDS 함량, eGI값이 유의적으로 낮았다. 다산1호는 새일미에 비해 낮은 RDS 함량과 높은 SDS 함량을 보였다. 두 쌀 전분의 소화율의 차이는 분자 구조적 특성(아밀로오스 함량, 아밀로오스 중합도, 분자량, 아밀로펙틴 분자의 가지사슬 길이 분포)과 결정 구조적 특성(상대적 결정성, 1047/1022, 호화 온도와 엔탈피)의 차이에 근거하였다. 결과적으로 3가지 국내산 쌀 품종들의 전분 분자 및 결정 구조적 특성과 소화율 결과는 다양한 유형의 쌀을 이용한 가공제품 개발의 기초자료로 활용될 수 있을 것으로 기대된다.

• 한국식생활문화학회지
• /
• 제35권4호
• /
• pp.333-341
• /
• 2020

This study evaluated the perception, consumption behavior, and optional attributes of Korean, Chinese, and U.S. consumers of energy bar products. Data were compared and analyzed by surveying 300 consumers in each country. Significant differences were observed in preference for energy bars according to their nationality, in the order China, the U.S., and Korea. Perception of taste, types and dietary suitability of the products ranked lower for Korean consumers, as compared to consumers of the United States and China. The order dietary fiber, protein, and calcium were the sought-after nutritional requirements of the products. The demand for protein was significantly higher in the U.S. Calcium demand was low in the United States and China, but was very high in Korea, which could be attributed to the low calcium intake of Koreans. Other optional attributes which were closely associated with the purchase and re-purchase decision, included price, taste and delivery period. All three factors were recognized as important options in Korea, whereas awareness of packaging/appearance and brand was not. The taste, nutrients and price in the U.S. ranked high as important optional attributes, while the packaging, external and expiration dates were recognized as low. Unlike Korea and the U.S., important optional attributes for Chinese consumers were determined in the order expiration date, taste, and nutrients, and showed low perception for packaging, appearance, weight, counts, and prices. Evaluating the preference for the main and secondary ingredients, Koreans preferred nuts over grains, Americans preferred dried fruits over nuts, and Chinese preferred nuts and grains; both Korean and American consumers had low preference for dried vegetables. The preference for chocolate was low in Korea and China, whereas preference for jelly was high in China as compared to Korea and the U.S. The intention of purchasing energy bars was significantly lower in Korea than in the U.S. and China. A variety of nutritious functional bars have recently been distributed and sold in Korea, but they are mostly produced in the U.S., which is the largest producer and consumer worldwide. Taken together, results of this study indicate that the demand for nutritional enhancement and preferred materials vary according to the nationality. Hence, it is necessary to develop products that reflect these criteria. Further research is required to analyze the relationship between preference and consumption behavior for each material product developed in the future.

• 한국식품영양과학회지
• /
• 제46권5호
• /
• pp.600-607
• /
• 2017

막걸리의 총산 함량은 함유된 부유물과 발효과정에서 발생한 탄산가스의 제거 여부 및 분석방법들에 의해 영향을 받는다. 시중 유통되는 막걸리를 여과하여 부유물을 제거하고 magnetic bar로 stirring 하여 탄산가스를 제거한 후 총산을 분석한 결과 살균막걸리(4종)의 여과 전 0.379~0.477% 총산이 여과 후 0.167~0.225%로, 탄산 제거 후에는 0.132~0.170%로 유의적으로 감소하였고(P<0.05), 생막걸리(5종)는 여과 전 0.412~0.467%의 총산이 여과 후에는 0.157~0.365%로(P<0.05), 탄산 제거 후에는 0.143~0.280%로 유의적으로 감소하였다(P<0.05). 총산 분석방법을 비교한 결과 BTB+NR 지시약을 사용한 경우 살균막걸리와 생막걸리의 총산 함량은 각각 0.105~0.123%와 0.105~0.200%로써 막걸리의 총산 기준 규격인 0.5(acetic acid%) 이하로 분석되었다. 반면 AOAC 분석법인 phenolphthalein 용액으로 적정한 경우 살균막걸리와 생막걸리의 총산 함량은 각각 0.129~0.154%와 0.130~0.255%였고, pH 8.2를 적정점으로 한 경우 0.137~0.162%와 0.140~0.279%로 나타나 총산 함량이 높게 나타났다. BTB 용액으로 적정한 경우 BTB+NR 지시약을 사용한 경우보다는 높고 AOAC법보다는 낮은 것으로 확인되었다. 막걸리에 함유된 유기산은 oxalic acid, malic acid, citric acid, lactic acid, acetic acid+succinic acid였으며, malic acid는 H와 I를 제외한 모든 막걸리에서 0.030~0.134 mg/mL, acetic acid+succinic acid는 0.056~0.372 mg/mL, lactic acid는 0.127~0.776 mg/mL로 살균막걸리보다 생막걸리에 비교적 많이 함유되었고, citric acid는 ND~1.159 mg/mL로 분석되었다.

• 한국지역사회생활과학회지
• /
• 제26권3호
• /
• pp.499-509
• /
• 2015

Efforts to have children consume milk continue across the world for the sufficient supply of calcium and protein. This study examines the frequency and amount of dairy milk and the recognition, acceptability, and knowledge of milk and dairy products by considering fifth- and sixth-graders in Hwaseong, Korea. The acceptability of milk and dairy products measured based on a five-point Likert-type scale was assessed to determine its correlations with breakfast frequency, the frequency of milk intake, and milk knowledge. According to descriptive statistics, 47% and 53% of the subjects were fifth- and sixth-graders, respectively, 53% and 47% were male and female, respectively, 45.3% and 51.2% had mothers in their thirties and forties, respectively, and 57% had working mothers. Breakfast frequency was 5.2 and 5.3 times per week, and milk and dairy intake was 4.6 times. The milk knowledge score was 5.3 out of 10 points. The average daily intake of milk was a cup (55.1%), and a vast majority preferred white milk (68.6%). Ice cream bar type (4.49 points) and cone type (4.48 points) showed the highest acceptability, and breakfast frequency was positively correlated with white milk and cheddar cheese (p<0.01). Daily milk intake frequency was positively correlated with white milk and fortified milk. Milk knowledge was positively correlation with white milk, fortified milk, functional yogurt (p <0.05), fermented milk, and cheese (p<0.01). The higher the breakfast frequency, the more likely the intake of white milk (p<0.01). An increase in milk intake increased milk knowledge (p<0.05). The higher the level of knowledge, the more likely the intake of fortified milk and the frequency of milk intake. These results suggest that school lunch milk may increase awareness and milk intake through continuing education in milk knowledge. High acceptability scores for white milk, fortified milk, and fermented milk indicate their suitability for school milk consumption.

• 한국식품저장유통학회지
• /
• 제24권5호
• /
• pp.559-564
• /
• 2017

Probiotics로 알려진 유산균을 다량 포함하고 있으며 우유가 가지고 있는 영양성분을 함유한 액상형 요구르트를 사용하여, 저장성은 높지만 편리성이 낮은 분말형 요구르트의 단점을 개선한, 유동성 및 용해성이 우수한 구형과립 요구르트를 제조하였다. 구형과립 요구르트의 유동층코팅기 최적 제조조건은 반응표면분석방법(RSM design)을 이용하여 설정하였으며, feeding rate(FR) 0.54 mL/min, atomization air pressure(AP) 2.64 bar, product temperature(PT) $58.18^{\circ}C$의 유동층코팅기 운영조건하에서 최대회수율은 79.42%로 예측되었다. 유동층코팅기의 버텀스프레이 방식으로 제조된 구형과립 요구르트는 6-7 log CFU/g의 많은 유산균을 가지고 있었으며, 특히 상대습도 75% 및 저장온도 $25^{\circ}C$ 조건하에서 4개월 동안 유산균수의 감소가 아주 미미하여, 저장성 및 편리성이 증진된 새로운 형태의 유산균 제품 개발에 대한 가능성을 보여주었다.

• 대한영양사협회학술지
• /
• 제5권1호
• /
• pp.85-98
• /
• 1999

The purpose of this study was to find the proper methods of school food service conducted from June 20th July 30th in 1996. The subjects of this study were 587 parents of students, 794 students and 359 school teachers at 508 middle and high schools in Seoul and Kyunggi area. And the result was as follow. A total of 48.3% of respondent answered they had breakfast regularly. The reasons why they had breakfast, were habits(34.4%) followed by hunger(28.2%), health(19.9%), parent's persuasion(17.5%). They reasons why they didn't have breakfast are, lacks of time(68.8%) followed by absence of appetite(20.5%), diet(4.5%). About the question the problem of eating habits the most of parents of students, chose an unbalanced diet(25.9%), followed by overeating of snacks(21.7%), voracious eating(18.0%), not eating meals(17.5%), eating little(10%) and overeating(6.8%). At the research of an unbalanced diet, the 63.3% of respondents said they eat evenly while the 36.7% said they had an unbalanced diet. From the research of correlativity between food service at elementary schools and eating habits, we knew that the experience of school food service had an effect on an unbalanced diet. And the students living in Seoul complained more than in Kyunggi. The question about the quality of food, 69.0% of respondents said they were not so bad. While 21.2% said not delicious at all just 9.8% of students said they were very satisfied with the taste. Interestingly, more middle school students both in Kyunggi and Seoul answered the food was delicious than high school students. About the question of the price, 49.5% of students thought appropriate(49.5%) while 44.3% said it was too high. Just 5.9% students answered cheap(5.9%). And students living in Kyunggi thought the price was high than students in Seoul. 62.9% of respondents think their refectories were clean while 22.8% think not clean. And 14.3% answered said dirty. Snack bars at school were managed by the contract with trusters(63.2%), while by the school itself(32.6%).

• 한국식생활문화학회지
• /
• 제16권2호
• /
• pp.147-157
• /
• 2001

In order to investigate the eating out behavior of university students, this survey was conducted using the questionaires for 710 students(369 male, 341 female) from 11 universities in Seoul. It was revealed that 39.4% of the subjects spent $60,000{\sim}100,000$ won for monthly eating out cost and 57.8% of them ate out more than once a day. Most of them expended less than 3,500 won for lunch, while 36.5% of them spent $4,000 {\sim}5,000$ won for dinner. Dinner was regarded more important than lunch. Korean foods were the most preferred menu for eating out with friends and fast foods were the second. But Boonsik(snack bar foods), Chinese foods and Japanease foods were rarely selected. Frequency of selecting fast foods was 8 times greater than that of Boonsik. This indicates that the preference of western flavor and the pursuit of convenience is getting more obvious. While dating, western foods were preferred, followed by Korean foods, fast foods. The 80 kinds of foods were reported as favored eating out foods. Although 50 among 80 were Korean foods, the rest of them were Koreanized foreign foods most of those were western style. This may suggest that when the students become adults, they will be much fond of western dish for their dinning out. This tendency of preferring western flavor were much apparent in foods for dinner compared with lunch. In both sexes, the standard of food choice was in the order of taste, price, mood, hygiene, service and brand name. But male students were more conscious of price and service while female students were more concerned about taste and hygiene. Most unsatisfying feature in restaurant was unstable atmosphere for both sexes. Taste was the most important sensory factor in selecting the foods, followed by appearance, smell and texture. Major source of restaurant information was recommendation by friends or relatives. But the use of internet or magazine was negligible. Female students had more positive attitude, compared with male students, in using restaurant information and pursuing eating out for gourmet. The dining out menu of which price ranges about $3,000{\sim}5,000$ won could be preferable foods for most people. Therefore, instead of blaming them for eating too much fast foods, new menus which fit the food preference and affordability of the students should be developed.

• 한국식품과학회지
• /
• 제33권4호
• /
• pp.437-443
• /
• 2001

혈압저하, 간질, 중풍, 두통에 효능이 있는 것으로 알려진 천마분말을 밀가루에 대하여 0%, (w/w) 0.5%, 1.0%, 1.5%, 2.0% 첨가하여 제조한 천마 빵의 제빵 적성을 조사하였다. Farinograph의 stability는 각각 57, 47, 38, 29, 20분으로 일정하게 감소하였다. 천마전분의 크기는 $36-60\;{\mu}m$ 정도였고 긴 타원형이었다. Amylograph 상의 최고점도는 대조구에 비해 천마분말 첨가 시 증가하는 것으로 나타났다. 식빵의 비용적은 $5.00{\sim}4.16$을 나타내었으며 0.5% 첨가시 대조구에 비해 비 용적이 10.2% 증가하였으나 2.0% 첨가시에는 오히려 16.8%의 감소율을 나타내었다. 천마 빵의 수분함량은 대조구에서는 43.57%였으나 천마분말 첨가에 따라 증가하는 경향이었다. 빵의 crust 및 crumb의 색도는 L, a, b 및 ${\Delta}E$값이 대조구와 유의적 차이를 나타내지 않았다. 천마 빵의 조직감에서도 대체로 대조구와 유의적 차이를 나타내지 않았으나 cohesiveness, chewiness, springness는 0.5% 첨가구에서 가장 높았으며 adhesiveness는 1.0%에서 가장 높게 나타났다. 내부특성과 외부특성 및 전반적인 기호도 향미 등에 대한 관능검사 결과 내부적 특성에서는 유의적 차이가 없었으며 전반적인 기호도, 향미, 겉색상, 쓴맛에서는 대조구가 가장 좋았고 부피, 껍질특성, 촉촉한 정도는 천마분말을 첨가가 좋은 것으로 나타났다. 대체로 대조구가 우수하나 천마분말 첨가 시 부드럽고 흰빵을 선호하는 사람들에게 좋은 기호도를 나타내고 0.5% 첨가구가 제빵 적성이 좋은 것으로 사료된다.처 특성간의 상관관계를 분석한 결과, 관능적으로 측정된 뭉치는 정도, 매끄러운 정도, 내부 촉촉함 특성은 기계적으로 측정된 부착성과는 양의 상관관계를 경도 및 껌성과는 음의 상관관계를 나타냈다. 그러나 경도 이외의 특성에서는 기계적 텍스처 특성과 관능적 텍스처 특성간에 상관관계가 매우 낮았다. 연구가 필요한 것으로 판단된다.키는 과정에서 산소 농도의 증가에 따라 formazan 생성량이 증가한 사실과 AsA 농도의 증가에 따라 formazan 생성량이 낮아지는 경향을 보인 사실, 그리고, AsA 농도에 따른 분해율을 조사한 결과, 본 실험에 사용된 $50\;{\mu}M$의 AsA 농도에서는 분해된 양이 거의 변화가 없는 것으로 보아 NBT가 아닌 AsA 자동산화반응 과정에서 생성된 $O_2\bar{{\bullet}}$에 의해 formazan이 생성된 것임이 확인되었다. 한편, Fe(III)이온 및 Cu(II)이온 존재 하에서 $0.01\;{\mu}M$이하의 낮은 농도에서는 $O_2\bar{{\bullet}}$ 생성이 중금속 이온 비존재 하에서의 경우보다 유의적으로 높은 것으로 밝혀졌지만, 그 이상의 농도에서는 낮은 수치를 나타내었다 이상의 결과로 보아 수용성계에서 뿐 만 아니라, 비수용성계에서도 중금속 이온 존재 하에서의 AsA 자동산화반응에서의 $O_2\bar{{\bullet}}$ 생성이 시사되었다.pm, $230^{\circ}C$에서 5.56 ppm으로 점진적으로 감소하였다. 이는 nonanoic acid, palmitic acid, stearic acid등이 고온가열에 의해 생성되었다가 이들이 열분해로 소실되었기 때문으로 생각된다.평균치는