• 한국식품영양과학회지
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• 제28권1호
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• pp.9-15
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• 1999

Taurine contents in alcoholic and non alcoholic beverages, milk and milk products, sugars and condiments were determined for 83 food items commonly used by Koreans. Taurine concentrations of food samples were analyzed by using an automated amino acid analyzer(Biochrom 20, Pharmacia LKB) based on ion exchange chromatography. Taurine was not detected in most carbonated beverages, but found in a variety of fruit and vegetable beverages(canned) in the range of 0.13 ~1.43mg taurine/ 100g wt, and in instant coffee or tea beverages(canned) in the range of 0.10~0.41mg taurine/100g wt. The traditional Korean turbid rice wine(takju) sample contained the highest level of taurine (2.29mg/100g wt) among alcoholic beverages tested, which was followed by wine(0.59~0.88mg tau rine/100g wt) and beer(0.53~0.73mg taurine/100g wt). Ordinary milk samples contained 1.05~1.40 mg taurine/100g wt, and a variety of taurine supplemented infant formulas manufactured by Korean companies included 17.3~25.4mg taurine/100g wt. Taurine was not detected in most sugars and sweetners except a couple of chocolate samples(2.13~2.18mg taurine/100g wt). Exceptionally high level of taurine was found in a curry powder sample(16.9mg taurine/100g wt), while the rest of commonly used condiments contained less than 2.90mg taurine/100g wt.

• Journal of Nutrition and Health
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• 제24권5호
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• pp.408-419
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• 1991

The effects of various dietary fats on plasma lipids. liver lipids, and Plasma Peroxide levels were studied in rats fed for 6 wk with diets containing 15 wt% fat, as sesame oil. raw perilla seed oil. roasted perilla seed oil, heated perilla seed oil. mackerel oil or beef tallow. TBA values of these lipids during 4 wk storage, and linolenic acid contents of three kinds of perilla seed oil were also measured. Linolenic acid contents of raw perilla seed oil. roasted perilla seed oil and heated perilla seed oil were 62.3%, 61.6% and 53.1% respectively. Raw perilla seed oil showed the lowest rate of lipid peroxidation after 4 wk storage at 4$^{\circ}C$, and mackerel oil showed the highest peroxidation rate. The plasma cholesterol levels of rats consuming diets in which the carbohydrate was rice were not affected by n-3 PUFA. Rather, the degree of peroxidation seems to have a direct effect on cholesterol levels as shown by the hypocholesterolemic effect of raw perilla seed oil and beer tallow. However. the HDL-cholesterol level was greater in rats fed either roasted perilla seed oil or mackerel oil. Rats fed roasted perilla seed oil and raw perilla seed oil had lower levels of plasma triglycerides than rats fed beef tallow. In rats fed roasted perilla seed oil, the total lipid and cholesterol contents of liver were significantly lower than in those fed the other kinds of perilla seed oil. The plasma lipid peroxide levels were lower in rats fed either roasted perilla seed oil or beef tallow.

• 동아시아식생활학회지
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• 제13권6호
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• pp.527-541
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• 2003

The purpose of this study was to investigate food preferences and dietary habits of university students in Kyungbuk province. We assessed anthropometric measurements, food preferences, and dietary habits of seventy nine male and sixty nine female students at K university. The results of this study were analyzed with $\chi$$^2$, t, and ANOVA test using SPSS package program. The percentages of students who were underweight, normal and overweight by body mass index (BMI) were 18.0, 22.1, and 27.7 for males, and 17.8, 21.7, and 28.7 for females, respectively. Preferences for noodles with bean sauce, bread (castella, red-bean bread), beef, pork, chicken, ham, garlic, milk soy bean milt carbonated drink ionic beverages, bun (fried, steamed), croquette, soju(alcohol) and tobacco were higher in males than females, but preferences for tangle, strawberry and orange were lower in males than females. Males did not skip meals compared to females, and ate more meat fat than females. Males exercised more frequently and longer than females. Eighty six point eight percent of females and 69.7% of males were dissatisfied with their weights, and females attempted the weight control more than males. Preferences for bibimbab(boiled rice with assorted mixtures), ionic beverages, and beer were shown higher in overweight males than in normal ones and preference for red fish, hamburger, and chocolate were higher in underweight females than overweight ones. Overweight females skipped meals more and ate more meat fats than normal weight ones. Normal weight males and underweight females were satisfied with their weight. The results of this study suggest that university students need more nutritional education, and modification of dietary habits based on food preference to prevent and treat obesity and to maintain their health.

• 대한지역사회영양학회지
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• 제18권5호
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• pp.467-477
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• 2013

This study examined the health-related factors and nutritional status of 89 single women workers in their 20's who work night and day shift at the take-out coffee shops and the 89 single women office workers. The results of the study are summarized as follows: The shift-workers showed lower rate of office tenure (p < 0.001), income (p < 0.001), job satisfaction (p < 0.05), weight (p < 0.05), and higher rate of weight change (p < 0.001) than the non shift-workers. The shift-workers showed lower rate of of exercise (p < 0.001), sleeping hours (p < 0.01), and good health condition (p < 0.01), and higher rates of smoking (p < 0.001), presence of disease (p < 0.001), gastric and intestinal illnesses (p < 0.001) than the non shift-workers. More than 88.8% of the shift workers answered that they ate alone (p < 0.001). The shift workers showed lower rate of regularity of meal (p < 0.001), balanced diet (p < 0.001), and mealtime (p < 0.001), and higher rate of skipping breakfast (p < 0.001), consumption of salty and spicy food (p < 0.001), and overeating (p < 0.01) than the non shift-workers. The shift workers consumed (p < 0.001) less frequently rice, soup and side dishes, and more frequently noodles and snack, bread than the non-shift-workers. The shift workers showed lower rate of consumption of beer (p < 0.01), and higher rate of consumption of coffee (p < 0.001), tea (p < 0.01) and soju (p < 0.001) in once a week or more intakes than the non-shift-workers. The shift workers showed higher rate of consumption of carbohydrates (p < 0.05), and calcium (p < 0.05) and lower rate of consumption of protein (p < 0.05), fiber (p < 0.05), vitamin C (p < 0.05), and folate (p < 0.05) intakes than the non-shift-workers.

• 한국식품영양학회지
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• 제27권1호
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• pp.1-9
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• 2014

This study is performed to examine the functional and quality characteristics of glutinous barley Jeung-pyun added with beet powder. Jeung-pyun is being prepared with concentration of 0, 2, 4, 6 and 8% (w/w) of the beet according to nonglutinous rice powder weight. The pH level of Jeung-pyun batters decrease along with fermentation time. However, the pH level of Jeung-pyun is higher than that of the Jeung-pyun batter. For hunter's color value of glutinous barley Jeung-pyun added with beet powder, the L (lightness) values decrease with increasing concentrations of beet powder, whereas a (redness) values increase (p<0.001). In the texture analysis, the hardness, chewiness and gumminess are significantly increased with the amount of glutinous barley Jeung-pyun with added beet powder. According to sensory evaluations, the appearance, color, flavor, taste, texture and overall quality are considered very good in the 4% of added beer powder in glutinous barley Jeung-pyun (p<0.001). The antioxidant activities of beet powder by DPPH free radical scavenging activity, ferric reducing antioxidant power and total phenolic contents are being recorded at $259.52{\mu}{\ell}/mg$, $0.44{\pm}0.01$, $15.29{\pm}0.04mg$ GAE/g respectively. The antioxidant activities of glutinous barley Jeung-pyun added with beet powder increase with increasing concentrations of beet powder. These results suggest that beet powder are useful as functional food resources within antioxidant activities.

• 한국식품과학회지
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• 제38권1호
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• pp.140-142
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• 2006

이전의 연구 결과에 나타난 바 있는 막걸리 중 ochratoxin A의 낮은 회수율(<50%)은 시료 내 본 곰팡이독소의 추출 혹은 전처리 과정의 개선이 필요함을 지적하였다. 본 연구에서 막걸리 시료의 균질화에 이용되던 추출 용액을 PBS 용액 대신 3% sodium bicarbonate 용액으로 채택할 경우, 80% 이상의 첨가된 ochratoxin A가 회수되어 그 검출이 용이해졌다. 한편 개선된 해당 분석법의 막걸리 시료에 대한 적용 가능성을 알아보기 위하여 국내 시판 중인 살균막걸리 30점을 대상으로 분석한 결과 밀 막걸리 2점에서 ochratoxin A가 검출되었고(0.8, 2.1 ppb), 그 결과를 다시 HPLC-ESI-MS로 확정하였다. 본 연구를 통해 수행된 개선된 시료 전처리 방법(3% sodium bicarbonate)과 병행된 IAC 및 HPLC-FD 분석법은 막걸리를 대상으로 한 ochratoxin A의 오염 조사에 유효한 분석법임이 확인되었다.

• 예술인문사회 융합 멀티미디어 논문지
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• 제7권5호
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• pp.675-684
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• 2017

유럽에서 지리적 표시제도는 약 100여 년 전부터 도입되었던 것과는 달리 우리나라에서의 지리적 표시제도는 보편적이지 않은 개념이다. 최근 들어서야 지리적 표시제도에 대한 연구가 진행되고 있으나, 국내 도입이나 활성화 방안에 대한 학술적 논의는 부족한 실정이다. 지리적 표시제도는 지역 활성화, 소비자보호, 경제효율성 측면에서 장점이 있다. 더욱이 우리나라의 농수산물이 유럽에 비해 지리적표시를 통해 보호해야할만한 가치가 부족한 것도 아니다. 이에 지리적 표시제도 선진국들의 사례를 면밀히 검토하여 우리나라에도 지리적 표시제도를 정착시켜야 필요가 있다. 본 연구에서는 지리적 표시제도의 현황과 해외의 전통술 보호를 위한 지리적 표시제도 활용 정책에 대해 살펴본다. 프랑스는 와인, 일본은 사케, 독일은 맥주와 같이 한 나라를 대표하는 술이 세계적으로 사랑을 받고 있는 것처럼 우리나라의 막걸리 또한 지리적 표시제도를 활용하여 막걸리산업의 성장을 이룰 수 있는 방안을 제시하고자 한다.

• 한국식생활문화학회지
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• 제12권5호
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• pp.495-508
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• 1997

The purpose of this study is to investigate the dietary patterns and behaviors of self-boarding college students in Wonju. This survey was carried out through questionnaries and the subjects were 118 man and 145 woman students of five colleges in Wonju. The results of this study were summarized as follows: 1. The students who live in Kangwon Province, reaching 49.0% of the subjects, are the most prevalent. In the frequency of homecoming, 'twice a month' is the greatest. One-room system is the most prevalent in the self-boarding patterns. 2. 90.8% of the students have the electric rice cooking pot. Portable gas range, gas range, electric stove, in this order, are more general as cooking appliances. Specially, more than half of students, either male or female, have refrigerators. 3. 80.4% of students cook their own meal. 'once a day' in cooking frequency is the most prevalent. 4. The students, either male or female, prepare breakfast and dinner for themselves at home, and have lunch at the school cafeteria. They choose boiled rice mostly at any mealtime. 5.In the frequency of drinking, 'three times a week' in man students and 'two or three times a month' in woman students are the most prevalent. The drink shop and their own self-boarding room are most preferred as the place for drinking in the both case of male and female. 6. In the quantity of drinking of male students, 'more than three bottles of Soju', 'two bottles of Soju', and 'one bottle of Soju', in this order, are recorded more frequently and in the case of female students, comes 'one bottle of Soju' and 'one bottle of beer' in that order. 7. Male students drink to have a dim consciousness and female students to feel good. In this case there are differences. 8. After drinking in the previous night, more female students have a breakfast than male. While more female students have any kind of food, most of male students have a broth to relieve hangover or ramyun. 9. The causes for no breafast after drinking were 'rising late', 'stomachache', 'habits' in this cider. 10. After students self-examine their own health, they express their health state as 'usual', 'very healthy' 'not healthy' in this order. Most of male and female students point out the stomach as a painful part.

• 한국식품과학회지
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• 제43권4호
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• pp.453-457
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• 2011

본 연구에서는 용수 사용량에 따른 탁주의 특성을 비교 분석하였다. 원료 쌀의 중량을 기준으로 용수의 사용량을 2배(A), 4배(B), 5배(C), 6배(D)로 달리하여 탁주를 담금하였다. 초기 용수의 양에 비례하여 완성된 탁주의 양은 증가하였지만, 최종 알코올 농도를 6%(v/v)로 조정하면 얻어지는 탁주의 양이 대조구에 비하여 실험구에서 1.17-1.18배의 수율을 나타내었으며, 총산도는 1.34배(B), 1.40배(C), 1.46(D)배 높았다. 이는 기존의 방법대로 용수를 적게 사용하여 발효하고 후에 가수를 하는 것보다, 초기에 용수를 대량 사용하는 것이 더 많은 알코올과 유기산을 생성할 수 있다는 것을 보여준다. 또한 관능평가에서도 용수를 많이 사용한 실험구가 전체적인 기호도에서 대조구보다 우수하였으며, 이는 대조구가 단맛, 신맛, 쓴맛, 바디감 등이 약하기 때문으로 추정된다. 본 연구를 통해 탁주 발효 시 용수의 사용량만 가지고도 다른 종류의 탁주를 제조할 수 있음이 확인되었다. 목적하는 탁주의 성질에 따라 용수 첨가량을 달리할 필요가 있으며, 이를 이용하여 감미료를 첨가하지 않고도 높은 품질의 탁주를 제조할 수 있는 가능성을 제시하였다.

• 한국식품영양과학회지
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• 제32권8호
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• pp.1408-1413
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• 2003

골격 건강과 동시에 항산화 기능을 하는 망간은 우리나라 국민에게 그 영양이 강조되어야 하며, 다양한 영양평가나 관련 연구가 요구되고 있다. 이를 위해서는 일상 식품 중 망간함량에 대한 분석자료가 매우 필요한 실정이다. 따라서 본 연구에서는 국민 건강ㆍ영양조사에서 전체 식품 섭취량의 77%에 이르는 섭취 량을 보여 다소비 식품으로 조사된 30 종류의 식품 중 망간 함량을 분석하였으며, 그 결과를 요약하면 다음과 같다. 다소비 식품 순위별로 망간 함량을 분석하였을 때, 가식부 100g당 망간 함량은 쌀은 949.6 $\mu\textrm{g}$이었으며, 배추김치 236.1 $\mu\textrm{g}$, 굴 27.2 $\mu\textrm{g}$, 우유 2.6 $\mu\textrm{g}$, 무 214.6 $\mu\textrm{g}$, 사과 40.0$\mu\textrm{g}$, 감 60.4 $\mu\textrm{g}$, 돼지고기 13.9 $\mu\textrm{g}$, 쇠고기 9.50$\mu\textrm{g}$, 두부 638.3 $\mu\textrm{g}$, 무김치 184.0 $\mu\textrm{g}$, 배 56.0$\mu\textrm{g}$, 맥주 18.4$\mu\textrm{g}$, 계란 11.3 $\mu\textrm{g}$, 탄산음료 9.5 $\mu\textrm{g}$, 빵 345.0 $\mu\textrm{g}$, 소주 50.7 $\mu\textrm{g}$, 감자 270.3 $\mu\textrm{g}$, 고구마 236.1 $\mu\textrm{g}$, 라면 91.2 $\mu\textrm{g}$, 양파 32.5$\mu\textrm{g}$, 물김치 58.0 $\mu\textrm{g}$, 콩나물 538.2 $\mu\textrm{g}$, 파 112.5 $\mu\textrm{g}$, 떡 336.7 $\mu\textrm{g}$, 배추 589.9 $\mu\textrm{g}$, 국수 430.4 $\mu\textrm{g}$, 호박 144.3 $\mu\textrm{g}$, 요구르트 3.0 $\mu\textrm{g}$, 시금치는 614.4 $\mu\textrm{g}$이었다 1998년도 국민 건강ㆍ영양조사에서 보고된 다소비 식품의 섭취량에 따라 망간 섭취량을 산출하였을 때 하루 동안 쌀을 통해서 는 2330.3 $\mu\textrm{g}$을 섭취하였으며, 배추김치 197.9 $\mu\textrm{g}$, 귤 19.9 $\mu\textrm{g}$, 우유 1.8 $\mu\textrm{g}$, 무 86.9 $\mu\textrm{g}$, 사과 16.0 $\mu\textrm{g}$, 감 24.0 $\mu\textrm{g}$, 돼지고기 3.9 $\mu\textrm{g}$, 쇠고기 2.5 $\mu\textrm{g}$, 두부 155.1 $\mu\textrm{g}$, 무김치 44.7 $\mu\textrm{g}$, 배 13.1 $\mu\textrm{g}$, 맥주 4.1 $\mu\textrm{g}$, 계란 2.5 $\mu\textrm{g}$, 탄산음료 2.1 $\mu\textrm{g}$, 빵 63.5 $\mu\textrm{g}$, 소주 8.7 $\mu\textrm{g}$, 감자 44.6 $\mu\textrm{g}$, 고구마 38.3 $\mu\textrm{g}$, 라면 14.4 $\mu\textrm{g}$, 양파 4.8 $\mu\textrm{g}$, 물김치 9.2 $\mu\textrm{g}$,콩나물 72.1 $\mu\textrm{g}$, 파 14.9 $\mu\textrm{g}$, 떡 43.8 $\mu\textrm{g}$, 배추 75.5 $\mu\textrm{g}$, 국수 31.2 $\mu\textrm{g}$, 호박 15.6 $\mu\textrm{g}$, 요구르트 0.3 $\mu\textrm{g}$, 시금치를 통해서 는 59.0 $\mu\textrm{g}$ 섭취하였다. 이와 같은 30가지 다소비 식품을 통해 섭취한 1일 망간 섭취량은 3420.7 $\mu\textrm{g}$이었다. 30가지 다소비 식품에서 가식부 100 g당 망간 함량이 높은 식품은 쌀, 두부, 시금치, 배추, 콩나물, 국수, 빵, 떡, 감자, 배추김치, 고구마, 무, 무김치, 호박, 파, 라면, 물김치, 감, 배, 소주, 사과, 양파, 귤, 맥주, 돼지고기, 계란, 쇠고기, 탄산음료, 요구르트, 우유 순이었다. 30가지의 식품 중 가식부 100 g당 100 $\mu\textrm{g}$ 이상의 망간을 함유하고 있는 식품은 쌀 두부, 시금치 등 총 15가지였다. 1998년도 국민 건강ㆍ영양조사에서 보고된 다소비 식품의 1일 섭취량을 고려하여 망간 섭취량이 높은 순위를 살펴보았을 때 쌀, 배추김치, 두부, 무, 배추, 콩나물, 빵, 시금치, 국수, 무김치, 감자, 떡, 고구마, 감, 귤, 사과, 호박, 파, 라면, 배, 물김치, 소주, 양파, 맥주, 돼지고기, 쇠고기, 계란, 탄산음료, 우유, 요구르트 순이었다. 30가지 식품중 1일 100 $\mu\textrm{g}$이상의 망간을 공급하는 단일 식품은 쌀, 배추김치, 두부의 3종이었다. 특히 쌀은 30 가지 다소비 식품을 통한 총 망간 섭취량의 60.1%를 차지하여 망간의 주요 급원 식품이면서 동시에 주요 공급식품인 것으로 나타났다.