• 제목/요약/키워드: nutritional ingredients

검색결과 246건 처리시간 0.025초

『조선녀성』을 통해 본 북한의 식생활 연구 - 1999~2017년 식생활 관련 기사를 중심으로 - (A Study of North Korea's Dietary Life through Joseon Nyeoseong - Focus on dietary life articles from 1999 to 2017 -)

  • 최은경;조미숙
    • 한국식생활문화학회지
    • /
    • 제34권3호
    • /
    • pp.255-267
    • /
    • 2019
  • This study was conducted to understand the dietary life of North Koreans by analyzing dietary life-related articles published in Joseon Nyeoseong, which is the only women's magazine in North Korea. This study employed content analysis of 769 articles from 1999 to 2017. The major findings of this study were as follows. Out of the 769 articles, 131 (17.0%) were about dietary culture, 541 (70.4%) were about the food and nutrition, and 97 (12.6%) were about food production. The articles emphasized ethnic food and North Koreans ingredients, spices, cooking methods, containers, and etiquette. A variety of foods and ingredients were used to maintain health, as well as to treat common illnesses and health problems. There were 173 recipes mentioned in the magazine, but no foreign food recipes. There were many dishes that could be preserved for a long time such as Kimchi and pickles. For food security, many vegetables and plant-eating animals such as rabbits were cultivated. Overall, the results indicate that North Korea has been maintaining its unique dietary life without being influenced by foreign countries.

육류조림'의 조리모형 분석을 통한 조리법 변화 연구 - 근대이후 조리서를 중심으로 - (Evaluation of the Meat and Poultry 'Jorim' Model in Korean Modern Cookbooks)

  • 이규진;조미숙
    • 한국식생활문화학회지
    • /
    • 제24권5호
    • /
    • pp.478-485
    • /
    • 2009
  • The purpose of this study was to investigate the Jorim of meat and poultry in Korean modern cookbooks. Jorim is a traditional Korean method of braising meat and poultry with soy sauce or gochujang. This study evaluated jorim in 10 books published in Korea from the end of 1800 to 1987 and to develop cooking models of beef jorim, pork jorim, and chicken jorim. The main ingredients in the jorim were beef, pork, chicken and pheasant. Other ingredients in the jorim included pine nuts, beef, eggs, radishes, bean sprouts, onions, bamboo shoots and pepper. In Sieuijeanseo, which was published at the end of the nineteenth century, the method called for braising meat directly in soy sauce. However, other modern cookbooks suggested boiling the meat prior to braising. Despite jorim being a popular sub-dish in Korea, there has been a decrease in the varieties available.

발효시간에 따른 미강의 기능성 성분 및 항산화 효과 - 락토바실러스 브레비스를 이용 - (Functional Components and Antioxidant Effects of Rice Bran by Fermentation Time - Using Lactobacillus brevis -)

  • 윤복근;손은심
    • 한국식생활문화학회지
    • /
    • 제38권6호
    • /
    • pp.456-464
    • /
    • 2023
  • The purpose of this study was to investigate nutritional and functional ingredients and antioxidant activity after fermenting rice bran using Lactobacillus brevis for 24, 36, and 48 hours. The results of the analysis of the nutritional ingredients revealed that there was no significant difference in the carbohydrate, crude protein, crude fat and ash content regardless of the fermentation process and fermentation time. The amount of dietary fiber was significantly different between the unfermented and fermented rice bran and was observed to be the highest after a 48-hour fermentation. The γ-oryzanol, gamma-aminobutyric acid (GABA) and total phenolic contents were significantly higher in the fermented rice bran compared to the unfermented rice bran (p<0.05) and the GABA and total phenolic contents increased significantly as the fermentation time increased (p<0.05). The 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), superoxide and hydroxyl radical scavenging activities used to measure antioxidant effects significantly increased as the fermentation time increased (p<0.05). From these results, it was confirmed that the antioxidant effect and functional components, namely γ-oryzanol, GABA, and the total phenolic content of rice bran improved with fermentation. Based on these results, fermented rice bran could be presented as a functional material for use in high value-added industries.

햇순나물비빔밥 개발 및 영양성 평가 (Development of Haetsun Bibimbab and Its Nutritional Estimation)

  • 김민하;장혜림;김남조;장세영;정용진;윤경영
    • 한국식품저장유통학회지
    • /
    • 제18권2호
    • /
    • pp.191-198
    • /
    • 2011
  • 본 연구에서는 두릅, 엄나무순, 오가피순을 이용하여 고부가가치의 지역향토 음식, 햇순나물비빔밥을 개발하고 영양성을 평가하고자 하였다. 햇순나물 이외 비빔밥의 부재료를 선정하기 위하여 503명을 대상으로 비빔밥 재료에 대해 기호도를 조사였으며, 관능검사를 통해 선정된 재료와 햇순나물의 비율, 그리고 햇순나물간의 비율을 결정하였다. 기호도 조사결과, 표고버섯, 콩나물, 애호박, 당근을 부재료로 선정하였으며, 햇순나물과 부재료의 비율은 1:1. 햇순나물간의 비율은 오가피순:두릅:엄나무순의 비율을 1:1:1로 결정하였다. 햇순나물비빔밥의 영양성을 평가한 결과, 총 중량은 404 g이며, 열량 463.7 kcal, 단백질 16.48 g, 지방 13.99 g, 탄수화물 75.93 g으로 나타났다. 조섬유와 무기질의 함량을 살펴보면, 조섬유 3.1 g, 칼슘 97.11 mg, 인 133.81 mg, 철 2.66 mg, 나트륨 1314.65 mg, 칼륨 444.79 mg으로 나타났다.

식품 데이터 정규화를 위한 쌀 음식의 건물중 기반 영양 편차 고찰 (A Study on Dry Weight-Based Nutritional Deviations in Rice Foods for Normalization of Food Data)

  • 김상철;이운용;박우풍;윤기오;김종린
    • 스마트미디어저널
    • /
    • 제11권7호
    • /
    • pp.76-84
    • /
    • 2022
  • 동일한 재료를 사용하고, 식품명이나 음식명이 같음에도 불구하고 동일한 중량에서 식품의 영양성분이 편차를 나타내는 경우가 많이 있다. 그 원인은 조리 방법과 조리 공정에 따른 음식의 수분함량과 깊은 관계가 있다. 개인의 건강 맞춤형 식단을 설계하고, 정확한 열량과 양분을 공급하기 위해서는 조리 공정이나 조리 방법에 영향을 받지 않는 음식 데이터의 표시 방법이 필요하다. 이 연구에서는 동일한 식자재나 식품이 함수율의 차이로 인해 다른 식자재나 식품으로 분류됨으로 데이터베이스의 복잡성과 활용측면의 어려움이 증가하는 문제를 개선하기 위해 건물중(乾物重) 기반의 식품 데이터 표시를 제안하고자 하며, 이를 위해 식품재료로서 쌀의 특징과 쌀을 재료로 한 다양한 쌀 가공 식품의 물성에 대하여 수분의 변화에 따른 주요 영양성분의 변화를 고찰하고, 이를 통해 식품 데이터를 정규화 하기 위한 예시로서 쌀의 건물중 기반 영양 표시를 제안하고자 하였다. 동일한 재료로 가공된 32종의 쌀 가공 식품 데이터는 수분 분포에 있어 1.1~95%, 에너지량은 20~415kcal, 단백질은 0.3~9.1g, 지질은 0.1~3.9g, 탄수화물은 4.4~91.0g의 범위로 매우 넓은 영역에 분포하고 있다. 그러나 수분영향을 제거하고 고형물로 환산한 쌀가공 식품의 100g 당 영양성분은 에너지량의 최대값과 최소값의 범위는 376.9~421.1kcal, 단백질의 최대값과 최소값의 범위는 4.3~12.6g, 지질의 최대값과 최소값의 범위는 0.1~4.1g, 탄수화물의 최대값과 최소값의 범위는 80.5~95.1g 로 나타났다. 수분 중량을 포함한 음식의 영양성분 데이터에 비해 최대값과 최소값, 데이터의 표준편차가 90%이상 감소하고, 정규화되는 경향을 나타내었다.

편의점 기업과 도시락 가격에 따른 편의점 도시락의 영양학적 질 평가 (Evaluation of Nutritional Quality of Convenience Store Meal Boxes according to Store Company and Meal Price)

  • 조창규;남영민;유혜종
    • 대한지역사회영양학회지
    • /
    • 제27권2호
    • /
    • pp.105-120
    • /
    • 2022
  • Objectives: This study evaluated nutritional quality of convenience store meal boxes according to store company and meal price. Methods: In May 2020, 71 meal boxes from five major convenience store companies were collected. Respective weights of all dishes and food ingredients included in each meal box were measured with a digital scale. Information on nutritional contents was collected from nutrition fact panels on packages. Food group patterns, dietary diversity scores (DDS), and dietary variety scores (DVS) were analyzed. Nutritional contents, i.e., amounts of energy, protein, and sodium, and percentages of energy from carbohydrate, sugar, fat, and saturated fat were compared with respective standards based on the 2020 Dietary Reference Intakes for Koreans. Comparison was made among five companies (Company A, B, C, D, E) and three price groups (≦ 4,200 won, ≧ 4,300 and ≦ 4,500 won, ≧ 4,600 won). Multiple regression analyses were conducted to examine the difference of nutritional contents according to company and price, respectively while holding the other variable constant. Results: DDS, but not DVS, significantly differed among companies. The percentages of meal boxes meeting the nutritional standards of sodium significantly differed among companies; the percentage was highest in companies B (75.0%) and C (73.3%). "Company" was associated with amount of energy, protein, and sodium, and percentage of energy from saturated fat. "Price" was associated with the amount of energy and percentage of energy from carbohydrate. The average number of satisfied standards was highest in companies B (5.0) and C (4.0). About two-thirds of the meal boxes provided less amount of energy than the standard; the percentage of such meal boxes was highest in meal boxes with price of 4,200 won or lower. Conclusions: There were significant differences in the nutritional quality of meal boxes according to "company". Meanwhile, higher-priced meal boxes did not necessarily ensure better nutritional quality.

Effect of High Phytase Inclusion Rates on Performance of Broilers Fed Diets Not Severely Limited in Available Phosphorus

  • Dos Santos, Tiago Tedeschi;Srinongkote, S.;Bedford, M.R.;Walk, C.L.
    • Asian-Australasian Journal of Animal Sciences
    • /
    • 제26권2호
    • /
    • pp.227-232
    • /
    • 2013
  • Phytate is not only an unavailable source of phosphorus (P) for broilers but it also acts as an anti-nutrient, reducing protein and mineral absorption, increasing endogenous losses and reducing broiler performance. The objective of this study was to investigate the anti-nutritional effects of phytate by including high levels of phytase in diets not severely limited in available P. A total of 768 male Arbor Acres broilers were distributed in six treatments of eight replicate pens of 16 birds each consisting of a positive control diet (PC), positive control with 500 FTU/kg phytase, negative control (NC) diet with lower available P and calcium (Ca) levels and the same NC diet with 500, 1,000 or 1,500 FTU/kg phytase. Body weight gain (BWG), feed intake (FI), feed conversion ratio (FCR) and mortality were determined at 21 and 35 d of age while foot ash was determined in four birds per pen at 21 d of age. FI, FCR and foot ash where not affected by the lower mineral diets at 21 d of age nor by the enzyme inclusion but broilers fed lower Ca and available P diets had lower BWG. At 35 d of age no difference was observed between broilers fed the positive or NC diets but broilers fed 500, 1,000 and 1,500 FTU/kg on top of the NC diet had better FCR than broilers fed the positive control diet. When compared to birds fed a diet adequate in P, birds fed the same diet included with 500, 1,000 and 1,500 FTU/kg of phytase in marginally deficient available P and Ca diets had an improvement of performance. These results support the concept that hydrolysing phytate and reducing the anti-nutritional effects of phytate improves bird performance on marginally deficient diets that were not covering the P requirement of birds.

Rice as an alternative feed ingredient in swine diets

  • Kim, Sheena;Cho, Jin Ho;Kim, Hyeun Bum;Song, Minho
    • Journal of Animal Science and Technology
    • /
    • 제63권3호
    • /
    • pp.465-474
    • /
    • 2021
  • It has become important to explore alternative feed ingredients to reduce feed costs, which are burdensome for livestock production. In addition, it is desirable to find efficient and functional alternative ingredients for traditional feed ingredients in pig diets, considering the stress and sensitivity of disease of pig. Rice is produced around the world like corn that is the typical energy source in pig diets. Although the nutritional quality varies depending on the degree of milling, rice, except whole grains (paddy rice), contains more starch than corn and its structure and granule size are easier to digest than corn. In addition, the fact that rice has fewer non-starch polysaccharides (NSP) and anti-nutritional factors (ANFs) is also effective in improving digestibility and various polyphenols in rice can help modulation of immune responses, which can be beneficial to the gastrointestinal environment and health of pig. Many studies have been conducted on rice focusing on things such as degree of milling, substitution rates of corn, granule size, and processing methods. Most results have shown that rice can be partially or completely used to replace corn in pig diets without negatively affecting pig growth and production. While further research should focus on the precise biological mechanisms at play, it was confirmed that the use of rice could reduce the use of antibiotics and pig removal and protect pigs from gastrointestinal diseases including diarrhea. From this point of view, rice can be evaluated as a valuable feed ingredient for swine diets.

돼지사료내 곰팡이독소의 오염 및 영양학적 해결방안 (Mycotoxin contaminations in swine diets and potential nutritional solutions)

  • 손아름
    • 한국응용과학기술학회지
    • /
    • 제35권4호
    • /
    • pp.1230-1242
    • /
    • 2018
  • 곰팡이독소는 곰팡이의 2차 대사산물로 동물용 원료사료 중에서 특히 곡물 및 곡물부산물에서 가장 흔하게 발생한다. 돼지는 곰팡이독소에 대한 감수성이 다른 동물에 비해 높은 것으로 알려져 있다. 아플라톡신, 디옥시니발레놀 및 제랄레논은 동물용 원료사료에서 가장 흔하게 발생하는 곰팡이독소이며, 국내 외에서 허용기준을 설정하여 관리하고 있다. 곰팡이독소는 종류에 따라 서로 다른 독성작용을 가지지만 모두 면역체계를 표적으로 하며, 최종적으로 돼지의 성장저하를 초래한다. 따라서 곰팡이독소에 의한 피해를 최소화하기 위한 다양한 대책이 필요하다. 일반적으로 곰팡이독소에 오염된 사료를 섭취한 돼지는 사료섭취량이 감소하며, 그 결과 증체량 저하가 발생한다. 사료섭취량 감소로 인한 필수영양소의 불충분한 공급은 영양소함량을 강화시킨 사료를 급여함으로써 증체량 감소를 최소화할 수 있다. 또한 곰팡이독소 저감제를 이용하여 곰팡이독소에 의한 피해를 저감시킬 수 있으나, 곰팡이독소의 종류 및 농도, 환경적 요인, 저감제의 종류 등에 따라 저감제 사용 효과에 대한 변이가 존재한다.

Recent strategies for improving the quality of meat products

  • Seonmin Lee;Kyung Jo;Seul-Ki-Chan Jeong;Hayeon Jeon;Yun-Sang Choi;Samooel Jung
    • Journal of Animal Science and Technology
    • /
    • 제65권5호
    • /
    • pp.895-911
    • /
    • 2023
  • Processed meat products play a vital role in our daily dietary intake due to their rich protein content and the inherent convenience they offer. However, they often contain synthetic additives and ingredients that may pose health risks when taken excessively. This review explores strategies to improve meat product quality, focusing on three key approaches: substituting synthetic additives, reducing the ingredients potentially harmful when overconsumed like salt and animal fat, and boosting nutritional value. To replace synthetic additives, natural sources like celery and beet powders, as well as atmospheric cold plasma treatment, have been considered. However, for phosphates, the use of organic alternatives is limited due to the low phosphate content in natural substances. Thus, dietary fiber has been used to replicate phosphate functions by enhancing water retention and emulsion stability in meat products. Reducing the excessive salt and animal fat has garnered attention. Plant polysaccharides interact with water, fat, and proteins, improving gel formation and water retention, and enabling the development of low-salt and low-fat products. Replacing saturated fats with vegetable oils is also an option, but it requires techniques like Pickering emulsion or encapsulation to maintain product quality. These strategies aim to reduce or replace synthetic additives and ingredients that can potentially harm health. Dietary fiber offers numerous health benefits, including gut health improvement, calorie reduction, and blood glucose and lipid level regulation. Natural plant extracts not only enhance oxidative stability but also reduce potential carcinogens as antioxidants. Controlling protein and lipid bioavailability is also considered, especially for specific consumer groups like infants, the elderly, and individuals engaged in physical training with dietary management. Future research should explore the full potential of dietary fiber, encompassing synthetic additive substitution, salt and animal fat reduction, and nutritional enhancement. Additionally, optimal sources and dosages of polysaccharides should be determined, considering their distinct properties in interactions with water, proteins, and fats. This holistic approach holds promise for improving meat product quality with minimal processing.