• 베이커리
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• no.8 s.445
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• pp.94-95
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• 2005

최근 언론에서 이탈리아 요리가 자주 등장하는 등 이탈리아 요리에 대한 관심이 부쩍 높아졌다. 이탈리아 요리는 물론 이탈리아 빵과 케이크를 만들 때 필수적으로 들어가는 몇 가지 재료가 있다. 이탈리아 식재료 대표주자인 올리브 오일, 토마토 소스, 이탈리안 치즈, 마늘 등에 대해 알아본다.

• 베이커리
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• no.12 s.413
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• pp.150-153
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• 2002

(주)제니코 기술 세미나가 지난 11월 8일 한국제과고등기술학교에서 필립 이리아씨를 초청한 가운데 진행됐다. 이날 세미나에서는 신제품 초콜릿과 마스카포네 치즈를 이용한 무스 케이크 및 빵류 5가지가 소개됐다.

• 우유
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• s.62 fall
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• pp.13-20
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• 1995

우유는 건강한 소의 유미관에서 분비되는 것으로 초유는 포함되지 않으며 어린이의 발육과 성장에 필수적인 영양소가 풍부하게 포함되어 있는 완전식품으로, 그대로 마시거나, 소스 · 수프 · 육류요리 · 비스켓 · 케이크 등의 재료로 이용되며, 이 우유를 원료로 해서 버터 · 치즈 · 크림 · 발효유 · 아이스크림과 같은 유가공품 으로서도 널리 이용된다. 우리나라 식생활에서는 식품섭취영태는 당류의 섭취도가 높고, 단백질이나 칼슘급원식품의 섭취가 부족한 상태이므로 우유를 칼슘의 급원식품으로 한 사람이 매일 1컵 이상의 우유를 섭취하도록 권장하고 있다. 특히 성장기의 어린이를 위하여는 학교급식에서 싼 가격으로 우유를 먹을 수 있도록 배려하며 하루 3~4컵의 우유를 섭취할 것을 권장하고 있다. 이와 같은 시점에서 본고에서는 우유와 유가공품을 선택하여 먹고 마시는 경우에 그 식품 본래의 영양성분과 맛을 잃지 않고 섭취할 수 있는 효과적인 방법과 보관할 때의 주의할 점과 언제 먹고 마시는 것이 효과를 증진할 수 있는지 등을 알아보고자 한다.

• Korean journal of food and cookery science
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• v.28 no.3
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• pp.241-247
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• 2012

In this study, the preparation characteristics of cream cheese added mousse cake which can easily be accessible among the mousse cakes, have drawn a lot of attention from the modern people, However, there have been a lack of studies that focused on the manufacturing of the mousse cake with a various added proportion rates of main ingredients, fresh cream in mousse cake by 0%, 25%, 35%, 45%, and 55%. While the sugar concentration has increased, except for the control group, there is no significant difference. In case of chromaticity, it has shown high level at L values. In addition, values have shown bigger values as increasing the added amount, and b values have shown smaller values as increasing the added amount. For moisture content, it has shown as steadily increasing by heightening the added amount of cream cheese. For texture, CM3 added by 35% in all the items, except for hardness, has shown the best result and CM3 added by all 35% in all the items, has also been evaluated as highest. Based on all the results, it can be concluded that the addition of cream cheese by 35% to fresh cream is most appropriate, on manufacturing the cream cheese mousse cake.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.29 no.2
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• pp.87-94
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• 2023

Fresh bakery products are widely consumed worldwide and therefore particular requirements for their quality characteristics have been established. The shelf life of bakery products is mainly subjected to microbial spoilage and staling. This study investigated the optimum conditions of modified atmosphere packaging (MAP) application to extend the shelf life of the bakery products. The gas conditions of the headspace in 'Baumkuchen' cake were 0, 30, 70, and 100% CO₂ concentrations and stored at 30℃ for 5 days. The bakery samples were evaluated weight loss, hardness, color change, pH and total aerobic bacteria, yeast and molds count throughout the storage period. Values of the weight loss and hardness were increased over the storage period, meanwhile pH was significantly decreased. However, no significant color changes were observed during storage. It was also found no significant difference between the different gas treatments. Total aerobic bacteria count of the stored samples after day 5 was increased by 6.94 log CFU/g in the air filled package, compared to 6.20 log CFU/g in the 100% CO₂ filled package and 6.02 log CFU/g in the 70% CO₂ filled package. Yeast and molds count were 3.65 log CFU/g in air filled package, 2.66 log CFU/g in 100% CO₂ filled package, 2.64 log CFU/g in 70% CO₂ filled package, 2.86 log CFU/g in 30% CO₂ filled package and 3.31 log CFU/g in 100% N₂ filled package on day 2. In conclusion, it was shown that 70% and 100% CO₂ treatments in the package were effective to reduce microbial growth.

• The Korean Journal of Food And Nutrition
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• v.11 no.3
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• pp.323-328
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• 1998

This study was to investigate regularity of breakfast and food habits of commuting local college students. The regularly breakfast eating rate was found to be 32.9% in man and 26.5% in woman. The mean score of food habits was pretty low, 36.7 out of minimum possible score 12 and maximum 60. The mean score of nutrition attitude was 58.1 out of minimum possible score 18 and maximum 90. This survey showed that skipping breakfast or irregularity of breakfast led to overeating, high fat diet, lot of alcohol and imbalanced diet. It was known that breakfast was the most important among three meals. But having balanced breakfast daily was very difficult according to loss of appetite and busy schedule early in the morning. I suggested carbohydrate food, protein food, and vitamin & mineral food items desirable for nutritionally balanced, easily digestible, tasteful, quick and easily cooking breakfast menu. It was recommended to choose on item out of each of three food categories considering calory(1/3 of daily recommended calory intake for breakfast).