• 대한영양사협회학술지
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• 제27권3호
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• pp.179-190
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• 2021

The high caffeine intake by adolescents has been a concern. The purpose of this study was to examine the awareness and consumption of caffeine-containing foods among 443 high school students using a questionnaire. An analysis of the spending patterns of the students' weekly allowance showed that the amounts spent on purchasing caffeine-containing foods were higher for female students than male students (P <0.001). The scoring of the perception of caffeine was 3.1 out of 5, interest in the caffeine content of food was 2.6, consumption of caffeine-containing foods was 2.6, and usefulness of caffeine-containing foods was 2.7. The awareness of caffeine content in food was significantly higher in females (7.3 out of 11) than male students (6.7) (P<0.01). Approximately 59% of students perceived that the relationship between caffeine-containing foods and health, was harmful, and the experience of side effects after taking caffeine was significantly higher in female students than males. These side effects include heartburn (P<0.001), headache or dizziness (P<0.001), irregular heartbeat (P<0.05), and hands and feet shake (P<0.01). Caffeine-containing foods were purchased at convenience stores (62.1%). The factor considered when purchasing caffeine-containing foods was taste (72.2%), and the use of nutrition labeling for caffeine-containing foods scored 2.0 out of 5 points. When assessing the intake of caffeine-containing foods, the foods consumed more than once a week were in the order of coke, chocolate, chocolate milk, chocolate pie, and chocolate bars. These results suggest that it is necessary to prepare a caffeine-related nutrition guide improvement by sales management, and strengthen food labeling standards for the desirable recognition of caffeine and its safe intake by adolescents.

• 대한영양사협회학술지
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• 제16권1호
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• pp.13-21
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• 2010

The purpose of this study was to determine the optimal mixing conditions of different amounts of Jinuni beans and fresh cream for the preparation of Jinuni bean chocolate. An experiment was designed using the central composite design of the response surface, which required 10 experimental treatments including 2 replicates for the Jinuni bean and fresh cream. The compositional and functional properties of the treatments were measured and these values were applied to the mathematical model. A canonical form and perturbation plot showed the influence of each ingredient on the mixture products. The color value L (Lightness) decreased with an increase in the amount of added Jinuni bean but the color value a (redness) and color value b (yellowness) did not change. In addition, the hardness value increased with the addition of the Jinuni bean. The results of the sensory evaluation showed very significant differences in the values of the texture (p<0.01), taste (p<0.05), and overall quality (p<0.01). As a result, the optimum formulations as determined by the numerical and graphical methods were 27.98 g of Jinuni bean and 67.0 g of fresh cream.

• 한국식품저장유통학회지
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• 제23권4호
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• pp.576-584
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• 2016

Lactobacillus plantarum CK10을 활용하여 초콜릿 발효를 수행하고 발효산물의 항산화 활성 및 성분 변화를 측정하였다. 초콜릿 발효 산물의 pH는 발효 시간이 지남에 따라 감소하고 적정산도는 증가했으며, 그 증감의 폭은 발효 4시간과 24시간에서 가장 급격히 나타났다. 폴리페놀 함량은 발효 산물의 생성이 활발히 일어나고 있을 것으로 예상되는 발효 8시간에서 약간 증가하였으나 대체로 발효 전후 간 유사한 함량이 확인되었으며, 플라보노이드 함량 또한 발효 전후가 유사하게 유지되었다. 항산화 활성의 지표로 DPPH 라디칼, ABTS 라디칼, Alkyl 라디칼에 대한 소거능을 측정하였을 때, 발효가 진행되어도 초콜릿의 우수한 라디칼 소거능이 유지됨을 확인하였다. GC-MS에 의한 성분 분석을 수행하였을 때, 발효 시간이 지남에 따라 lactic acid의 성분비가 증가하는 것을 확인하였다. 더불어 HMF, xanthosine, caffeine, theobromine 등의 물질이 주요 성분으로 검출되었다. High-performance liquid-chromatography을 이용하여 정량 분석을 수행했을 때, 발효에 따른 theobromine과 caffeine의 함량 변화는 크게 관찰되지 않았다.

• 한국융합학회논문지
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• 제11권12호
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• pp.225-232
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• 2020

본 논문은 중일전쟁 이후, 아동의 사상교육에 이용된 '가미시바이'의 특성을 살피는데 그 목적이 있다. 본 논문에서는 실화를 바탕으로 제작되어 다양한 미디어로 재생산된 <초콜릿과 병대>, 그리고 소년비행병을 주제로 한 <창공의 아이> 두 작품을 대상으로 전쟁이 아동의 일상에 스며드는 과정을 고찰하였다. <초콜릿과 병대>는 전쟁이라는 비참한 실상을 있는 그대로 비추기보다 아이들에 대한 아버지의 사랑, 아이들의 초콜릿에 대한 선망을 부각시켜 초콜릿과 병대를 아이들의 꿈으로 등가화시켰다고 할 수 있다. 또 "아버지의 뒤를 잇겠다."는 아들의 발언은 아버지의 희생이 일회적 성격이 아닌 다른 희생으로 이어지는 연속적인 성격을 나타낸다. 전황이 격심해지자 1940년 일본은 '육군지원병령'을 제정한다. 이는 15세 이상 17세 미만의 교육생도 '소년비행병'으로 채용, 바로 현역대우를 받게 한 조치이다. 일본교육 가미시바이협회에서 제작한 <창공의 아이>도 야스쿠니에 모셔졌기에 '나'의 아버지는 훌륭하며, '나'도 성장해 '훌륭한 국민'이 된다는 미래를 제시하여 소년비행병으로의 참전을 유도한 것으로 파악할 수 있다. 당시 소년들에게 비행기를 조종한다는 것은 일본의 훌륭한 국민으로서 당연히 가져야할, 또 부여된 꿈이기도 했다.

• 좋은식품
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• 통권48호
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• pp.26-28
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• 1979

• 월간포장계
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• 통권372호
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• pp.80-85
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• 2024

• 한국조리학회지
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• 제6권3호
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• pp.343-355
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• 2000

Caffeine is widely consumed ingredient and it belongs to alkaloids. Many foods that we intake contain caffeine ; coffee, tea cocoa, chocolate, and coke. And it is also added to many commercial remedies ; cold tablets, headache tablets, etc. Effect of caffeine that is known to us so far is as follows; 1. Remaining awake for long hours 2. Increasing concentration and decreasing fatigue 3. Increasing basal metabolic rate 4. decomposing glycogen and body fat and providing energy 5. Stimulating gastric acid 6. Increasing urinary excretion. Caffeine containing beverages(especially, coffee)are also favorite food in adult. In case of children and youth, chocolate and coke are favorite food. So, to intake caffeine containing foods moderately can be a vitality of life. But, a long-term intake or overdose of caffeine can result in many side effects. For example, headache, irritability, restlessness, hypertension, fetal abnormality, etc. Therefore, it is desirable that caffeine intake is under 300-400mg per day. To decrease intake of caffeine, 1. Use decaffeinated coffee 2. Product of decaffeinated coffee bean through gene transformation 3. Indicate content and function of caffeine on caffeine-food container 4. Provide an information of caffeine to public.

• 한국감성과학회:학술대회논문집
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• 한국감성과학회 2001년도 추계학술대회 논문집
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• pp.69-75
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• 2001

식품의 맛은 미각, 후각, 시각, 청각, 촉각에서 느낀 여러 가지 인상과 개인의 경험이나 기호가 복합적으로 적용되어 인식된다. 특히 맛을 결정하는 영향 요인 중에서 시각을 통해 인지하는 색은 실제 맛을 지각하기 전에 맛에 대한 이미지를 연상시킴으로써, 식품 선택에 결정적인 영향을 준다. 따라서 식품색을 적용함에 있어 식품 자체의 맛 이미지를 효과적으로 전달할 수 있는 색을 활용함으로써, 소비자들이 좀더 관능적으로 선호할 수 있는 식품을 개발할 수 있을 것이다. 본 연구에서는 소비자들이 특정 식품을 선택하여 구매하고자 할 때 인지하게 되는 맛 이미지를 효과적으로 전달하기 위한 도구로서 색채를 사용하기 위해 사례연구를 진행하였다. 사례연구는 초콜릿색에서 연상되는 맛에 관한 웹 설문을 통해 진행되었다. 설문 결과를 바탕으로 식품색에서 연상하게 되는 맛에 영향을 주는 요인을 추출하고, 초콜릿 맛의 종류와 느낌의 정도에 따른 주요 색채의 경향성을 도출함으로써 시각을 이용하여 보다 정확하게 초콜릿 맛의 공감각적 특성을 전달하기 위한 기초자료를 제안하였다.

• Nutrition Research and Practice
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• 제8권6호
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• pp.695-704
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• 2014

BACKGROUND/OBJECTIVES: The type of sweet snack incorporated into an energy-restricted diet (ERD) may produce differential effects on metabolic improvements associated with body weight (BW) loss. This study compared effects of incorporating either twice daily energy-controlled dark chocolate snacks plus once daily sugar-free cocoa beverage (DC) to non-chocolate snacks plus sugar-free non-cocoa beverage (NC) into an ERD on BW loss and metabolic outcomes. MATERIALS/METHODS: In an 18-week randomized comparative trial, 60 overweight/obese premenopausal women were assigned to DC (n = 30) or NC group (n = 30). Dietary intake was measured at baseline and week 18, and BW, anthropometrics, blood pressure (BP) and serum glucose, insulin and lipid concentrations were measured at baseline, and weeks 6, 12 and 18. Data were analyzed using repeated measures ANOVA. RESULTS: Using intention-to-treat analysis, women in DC and NC groups reduced energy intake (both P < 0.001) and lost $4.4{\pm}0.6kg$ and $5.0{\pm}0.9kg$ (both P < 0.001), respectively. Both groups lowered systolic and diastolic BP [DC = 2.7 (P < 0.05), 2.7 (P < 0.01); NC = 3.4 (P < 0.01), 4.2 (P < 0.01) mmHg, respectively]. Glucose and insulin concentrations decreased by 0.72 mmol/L (P < 0.001) and 13.20 pmol/L (P < 0.01) in DC group and by 0.83 mmol/L (P < 0.001) and 13.20 pmol/L (P < 0.01), respectively, in NC group. Total cholesterol increased in NC group (P < 0.05), with no significant lipid changes in DC group. There were no significant differences in biomarker outcomes between groups. CONCLUSIONS: Overweight/obese premenopausal women following an 18-week ERD that included either DC or NC sweet snack and sugar-free beverage lost equivalent amounts of BW and improved BP measurements and glucose and insulin concentrations.

• 한국축산식품학회지
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• 제35권2호
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• pp.156-163
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• 2015

The effects of low molecular-weight collagen peptides derived from porcine skin were investigated on the physicochemical and sensorial properties of chocolate ice cream. Collagen peptides less than 1 kDa in weight were obtained by sub-critical water hydrolysis at a temperature of $300^{\circ}C$ and a pressure of 80 bar. Ice cream was then prepared with gelatin powder and porcine skin hydrolysate (PSH) stabilizers mixed at seven different ratios (for a total of 0.5 wt%). There was no significant difference in color between the resulting ice cream mixtures. The increase in apparent viscosity and shear thinning of the ice cream was more moderate with PSH added than with gelatin. Moreover, the samples containing more than 0.2 wt% PSH had enhanced melting resistance, while the mixture with 0.2 wt% PSH had the lowest storage modulus at $-20^{\circ}C$ and the second highest loss modulus at 10℃, indicating that this combination of hydrocolloids leads to relatively softer and creamier chocolate ice cream. Among the seven types of ice creams tested, the mixture with 0.2 wt% PSH and 0.3 wt% gelatin had the best physicochemical properties. However, in sensory evaluations, the samples containing PSH had lower chocolate flavor scores and higher off-flavor scores than the sample prepared with just 0.5 wt% gelatin due to the strong off-flavor of PSH.