• Proceedings of the KGS Conference
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• 2004.05a
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• pp.49-49
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• 2004

본 연구에서는 대형 할인점의 가공 식품 중 음료, 주류, 빙과류 판매량을 중심으로 기상 조건과의 관련성을 파악하고자 하였다. 이를 위해 음료와 주류, 빙과 품목에 대한 일별 매출량 자료와 기상청에서 제공하는 기온, 강수량 등의 일별 기상 자료를 사용하였다. 음료, 주류, 빙과류의 판매량은 기온 요소와 밀접한 상관관계를 갖는다. (중략)

• Journal of Korean society of Dental Hygiene
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• v.21 no.5
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• pp.517-526
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• 2021

Objectives: This study was conducted to analyze the sugar content, acidity, and viscosity of the Korean frozen desert. Methods: A total of 60 types of frozen desserts marketed in Korea were randomly selected and classified into frozen desserts, milk-fat ice cream group, and non-fat ice cream group according to the classification criteria for frozen desserts. Each product was treated under the same conditions to investigate the component of each product, and sugar content, acidity, and viscosity were measured. Frequency analysis and one-way ANOVA were performed. Results: As a result of analyzing the characteristics related to dental caries activity by group, the frozen dessert had the lowest average pH of 3.67, and the sugar content was significantly higher in the milk-fat group (33.22) and non-fat group (32.89) than in the frozen dessert. The viscosity was also the highest in the milk-fat group at 32.62, and the frozen dessert was significantly lower at 9.42. Conclusions: Due to the abnormal temperature and spread of the coronavirus, consumption of frozen desserts at home is on the rise. To prevent dental caries in children, education is needed for children and their guardians for proper oral care after eating frozen desserts.

• Food Industry
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• s.221
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• pp.20-44
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• 2011

식품의약풍안전청은 HACCP 적용을 원하는 소규모 식품업체의 눈높이에 맞춰 쉽고, 빠른 시간내에 적은 비용으로 HACCP 지정을 받을 수 있도록 "소규모 업소용 HACCP 표준기술서"를 보급하고 있으며 이번 표준기술서는 어유가공품 중 어묵류, 냉동수산식품 중 어류 연체류 조미가공품， 냉동식품 중 피자류, 만두류, 면류, 빙과류, 비가열음료, 레토르트식품, 김치류 중 배추김치에 대해 기술되어 있어 관련 자료를 요약 연재하고자 함.

• Journal of Food Hygiene and Safety
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• v.24 no.3
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• pp.226-231
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• 2009

The aim of this study was to determine exposure assessment of pathogenic bacteria in edible ices by using the monitoring data from the previous study. According to the results of exposure assessment of edible ices contaminated with S. aureus, the contamination level of S. aureus in raw materials was higher than other foodborne pathogens, and the contamination level of S. aureus in mixed samples increased much before sterilization. The most significant reduction in contamination level was observed in mixed samples after sterilization, thus, the contamination levels in frozen final products was less than that of raw materials. Overall, the possibility for the infection of foodborne bacteria from the intake of edible ices per person per day was ranged from minimum $5.89{\times}10^{-7}$ to maximum $5.01{\tims}10^{-5}$. For more realistic estimates, consumption of edible ices and dose-response model must be studied further.

• Food Industry
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• s.27
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• pp.53-56
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• 1975

• Journal of Food Hygiene and Safety
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• v.34 no.4
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• pp.367-373
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• 2019

In order to evaluate the microbiological safety of ice cream products, the total viable bacterial counts were measured in 6 kinds of ice pops, 5 kinds of non-milk fat ice cream, and 5 kinds of milk fat ice cream, sold in local markets. In addition, E. coli, S. aureus, B. cereus, and L. monocytogenes were artificially inoculated in three types of ice cream products and stored at $-5^{\circ}C$, $-10^{\circ}C$, and $-18^{\circ}C$, respectively, and after inoculation, viable cells were measured periodically. As a result of the total viable count, about 1~2 log CFU/mL was detected in 16 kinds of ice cream products. As a result of inoculation with microorganisms at various temperatures, the number of viable cells decreased as the storage period became longer, and the higher the storage temperature, the faster the microorganisms died. Especially, the microorganisms were killed faster in the ice pop products than in the other ice cream products, and the microorganisms were killed relatively slower in the milk ice cream. L. monocytogenes and S. aureus were relatively stable in frozen conditions compared to other microorganisms. The microbial contamination of commercial ice cream was lower than the allowable standard of the Korean Food Code. Microorganisms did not proliferate when the microorganism was inoculated at freezing temperature. Therefore, it is expected that the microbiological safety of frozen foods will be ensured if the sanitary control and disinfection of raw materials are thoroughly carried out during the production of frozen confections and the temperature control during distribution and storage is well maintained.

• Food Science and Preservation
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• v.12 no.4
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• pp.355-360
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• 2005

This study was carried out to research the use of tar colors in children's favorite foods such as candies, soft drinks, chewing gums, cereals, and ice bars in order to acquire basic data on food safety. The tar colors were simultaneously analyzed by high performance liquid chromatography (HPLC). The contents of tar colors in candies, soft drinks, gums, cereals, and ice bars were maximum 74.10 mg/100 g, 5.96 mg/100 g, 35.70 mg/100 g, 20.10 mg/100 g, and 4.93 mg/100 g, respectively. In addition, every tar colors except for Indigo carmine (B2) and Fast Green FCF (G3) among permitted tar colors were used in foods and more than two kinds of tar colors were used in most cases. From the results, only types of tar colors for foods were regulated, but the amount was not regulated.

• The monthly packaging world
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• s.112
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• pp.62-66
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• 2002

• The monthly packaging world
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• s.112
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• pp.67-69
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• 2002

• 한국생태학회:학술대회논문집
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• 1999.05a
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• pp.130.1-130.1
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• 1999