• 한국식품영양과학회지
• /
• 제27권1호
• /
• pp.182-190
• /
• 1998

This study was conducted to compare food intakes between newly diagnosed diabetics and non-diabetics by food frequency questionnarie in adults in rural area. Food frequency questionnaire containing 65 food items was executed to 2,406 subjects over 30 years of age living inYeonchon-gun, Kyungki province. Frequency of consumption of each food items were divided into 9 categories ranging from 'over 3 tiemes a day' to 'never'. Fasting blood glucose levels were measured and 2-hour glucose tolerance test was administered for each subject. Newly diagnosed diabetics were identified as those with fasting blood glucose level ≥ 140mg/dl or 2-hour postprandial glucose level ≥200mg/dl and without previous diagnosis of diabetes. Intake frequencies of food items were compared between newly diagnosed diabetics and nondiabetics. For each food item examined, odds ratios for developing diabetes were calculated for people consuming more frequently, after adjusting for age, BMI and sex. Food intake frequencies were compared according to the occurrence of diabetes. Twenty four items were more frequently consumed by nonidabetics and 12 items were more frequently consumed by newly diagnosed diabetics. Odds ratios for diabetes were significantly lower for breads, biscuit, beef loin, beef tender loin, pork belly, fish paste, coffee, cola/cider, candy, beer, chongak kimchi, carrot, mushrooms and other white vegetables, banana, melon and juice. On the other hand, odds ratios for diabetes were higher for zucchini and garlic. Although this was a cross over prevalence study, the results indicate that consumption frequencies of several food items were related with the occurrence of diabetes in the study subjects.

• 한국식품영양과학회지
• /
• 제24권1호
• /
• pp.48-53
• /
• 1995

Changes in the contents of sugar, organic acid, free amino acid and uncleic acid-related compounds of leaf mustard-Kimchi during fermentation at 5~7$^{\circ}C$ were investigated. The leaf mustard-Kimchi was formulated with 4kg leaf mustard, 120g garlic, 80g ginger, 540ml salted anchovies, 1kg green onion, 200g red pepper powder, 200g ground red pepper, 60g whole sesame and 600ml glutinous rice paste. Changes in pH and acidity were relatively slow. Major free sugars were glucose(0.13%) and maltose(0.42%), and residual sugars(0.03-0.04%) were also detected after 32 days of fermentation. Major free amino acids containing more than 26.5mg% were proline, glutamic acid, alanine and histidine. Contents of total free amino acids increased from 244.8 to 397.2mg% by 24 days of fermentation. Of non-volatile organic acid, lactic acid was the most abundant(119.3mg%), and its content increased markedly after 10 days of fermentation. Other organic acids(below 53.1mg%) observed were malic, oxalic and citric acid. Contents of nucleic acid-related compounds were high in the order of hypoxanthine(22.8mg%), IMP(8.3mg%) and GMP(6.9mg%). Hypoxanthine content increased by 10 days(27.3mg%) and decreased thereafter, while the others decreased gradually during the overall period of fermentation.

• 한국식품영양과학회지
• /
• 제29권5호
• /
• pp.796-801
• /
• 2000

Kimchi is the Korean traditional food which is fermented properly from salted Korean cabbage of raddish with other various supplements. Kimchi therefore can be the major sources for various kinds of nutrients and other biological substances. The fermentation process accompanies with complicated reaction mechanism which bacteria, fungi and yeast are involved and they produced aroma, taste and bioactive components. To identify nucleoside, this study was conducted with freeze-dried mustard leaf, mustard leaf kimchi and fermented mustard leaf kimchi. Hexane, CH$_2$Cl$_2$, EtOAc and BuOH was used in order to extract their components. The isolated compounds I and II from mustard leaf and mustard leaf kimchi were identified as adenosine and uracil using UV, $^{1}H$-NMR, $^{13}C$-NMR and LC-MS, respectively. Compound I, II and nucleosides are the first report of its occurrence from mustard leaf and their kimchi, the standardized ratios of ingredients for kimchi were 10 of anchovy juice, 8 of red pepper powder, 3 of garlic, 1.5 of ginger, 6 of paste of glutinous rice. The nucleoside of mustard leaf and their kimchi was determined and compared. The order of nucleosides contents of mustard leaf was uridine>cytosine>uracil>adenine>guanosine>guanin, that of fresh mustard leaf kimchi was uridine>uracil>cytosine>guanine>adenosine>adenin>guanosine and that of fermented mustard leaf kimchi (5days at 15$^{\circ}C$) was guanine>adenine>adenosine>guanosine. The differences of nucleoside contents from those were due to various supplements and fermentation process.

• 한국식생활문화학회지
• /
• 제8권1호
• /
• pp.1-9
• /
• 1993

This study was carried on the preferences for food intake pattern of Korean industrial workers. The survey was conducted from Feb 17, to March 31, 1992 by questionnaires which was composed of 21 items. The subjects of this study were composed of 426 clerical workers, and 439 physical workers. The results were obtained as follows. 1. In the educational background, clerical workers was almost of highschool or collage graduates, and physical workers was almost of highschool graduates. Marginal food cost of per person for lunch a day was from 500 Won to 1,000 Won. They replied that amount of staple food and side dishes were appropriate, and the type of preferable foods was Korean style cooked rice. Also it was known that physical workers thought their nutritive condition more badly than that of clerical workers. So the physical workers considered their health very much when they had meal. It was represented that unbalanced diet, without diet and drinking alcohol effected badly to food intake and taste of food was the most important point in food intake. 2. Preferences for staple foods; Cooked rice was preferred the most by the subjects. Cooked rice with redbean was preferred by clerical workers and cooked rice with soybean was preferred by physical workers and cooked rice with soybean was preferred by physical workers. Also clerical and physical workers liked Kalkooksoo (hot noodle), Nangmyun (cold noodle), bread, vegetable bread and disliked Sphagetti, Ramyun (Instant noodle) in same rate. In the next, cooked rice covered with raw fish pieces (Sushi) was preferred by clerical workers and Mandu-kook was preferred by physical workers. Also they disliked Curriedrice and Hashrice in same pattern. 3. Preference for side-dishes; The Acceptances for side-dishes were high soybean paste soup (clerical workers:43.7%, physical workers:34.4%), Kim chi stew, fried potatoes, crab steaming (37.8%, 36.9%), broiled fish (34.6%, 33.9%), fried green pepper, Ham, Chinese cabbage Kim chi, and pickled garlic by clerical and physical workers all together. But in clerical workers, Wooghugi beef-rib tang, Deodeok muchim, spinach namul, beef jangjeorim, fried shrimp were shown to have high preference in physical workers, beef-rib tang, wild onion and shepherd's purses muchim, soybean sprout, fish jeorim, fried sweet potatoes were high preference. 4. Preference of Snacks; The preferences for snacks were high in strawberry (clerical:36.3%, physical:34.3%), milk (49.9%, 44.4%), waxy rice Doek (30.7%, 30.2%), coffee (40.1%, 38.9%) by two groups in same order.

• 한국식품영양학회지
• /
• 제25권1호
• /
• pp.9-16
• /
• 2012

국내산 고추를 이용하여 미국인의 입맛에 맞는 고부가가치 액상 소스를 개발하기 위해 고추 케찹을 제조하였다. 국내산 고추 케찹은 토마토 페이스트(37.5%), 설탕(14.8%), 식초(14.1%), 고추 퓨레와 고춧가루(14.1%)를 주성분으로 하였고, 그 외 허브류, 올리고당, 매실엑기스, 청주, 레몬즙 등을 첨가하여 제조하였다. 고추 케찹의 이화학적 성분 분석 결과, 수분함량 $59.61{\pm}0.28%$, 조단백 함량 $2.18{\pm}0.11%$, 조지방 함량 $1.99{\pm}0.04%$, 조회분 함량 $9.26{\pm}0.13%$, 조탄수화물 함량 $26.97{\pm}0.48%$, 환원당 함량 $35.19{\pm}0.97%$, 염도 $3.04{\pm}0.04%$, 산도 $2.22{\pm}0.01%$, pH $3.7{\pm}0.01$, 당도 $36.3{\pm}0.14\;^{\circ}brix$로 미국산 경쟁 제품보다 조탄수화물, 환원당 함량은 높았고, 회분함량, 산도, 염도는 낮았다. 외국인을 대상으로 한 관능검사 결과, 국내산 고추 케찹은 미국의 유명 케찹 회사의 제품보다 단맛과 짠맛이 약하고, 매운맛은 비슷하다고 평가되었다. 기호도 조사에서는 국내산 고추 케찹이 미국 고추 케찹보다 높은 기호도를 보였다. 따라서 본 연구에서 개발한 고추 케찹은 외국인의 입맛에 적합한 것으로 나타나, 해외 시장에 적극적으로 대처할 수 있을 것으로 보이고, 국내산 고추의 새로운 가공식품으로 서의 가치가 있는 것으로 판단된다.

• 한국식생활문화학회지
• /
• 제16권4호
• /
• pp.341-353
• /
• 2001

This study was conducted to investigate dietary patterns and assimilation of dietary culture of Korean descendants in Yanbian, China compared to Korean. A dietary survey was conducted using one 24-hour recall method from 730 adults over 30 years of age in Yanbian, China and 695 adults over 25 years of age in Kuri, Korea. The average number of food items consumed per day was 14 in Yanbian and 20 in Kuri and there was a significant difference between the two regions(p<0.001). The foods consumed most frequently were rice, salt, the M.S.G. in Yanbian and rice, green onion and garlic in Kuri. The foods consumed most by amount were rice, cucumber, Soju in Yanbian and rice, Kimchi and grape in Kuri. The average number of dishes consumed per day was 6.4 in Yanbian, 9.4 in Kuri and the difference between the two regions was significant(p<0.001). Total number of dishes appeared in the survey was 253 in Yanbian and 494 in Kuri. The dishes consumed most frequently were cooked-rice, beverages, Kimchi, stir-fried eggplant in Yanbian and cooked-rice, Kimchi, coffee, soybean paste stew, in Kuri. The dish groups appeared most frequently were rice, stir-fried foods, vegetables and Kimchi in Yanbian and rice, Kimchi, beverages and fruits in Kuri. Male subjects in Yanbian Consumed alcohol frequently while adults in Kuri consumed coffee more frequently than Yanbian. The major meal patterns were rice+side dish, rice+soup, rice+side dish+Kimchi in Yanbian and rice+soup+side dish+Kimchi, rice+side dish+Kimchi, rice+soup+Kimchi in Kuri. Stir-fried foods, which were consumed 46.6% of all the meals, were dominant side dish in Yanbian, but stir-fried food, seasoned vegetables and grilled food appeared aver 10% in Kuri. There results show that variety of diet of Korean-Chinese in Yanbian was lower than Kuri. Korean-Chinese tend to keep traditional Korean dietary patterns of consuming rice as staple but were adapted to Chinese dietary patterns of consuming stir-fried side dishes. Efforts should be directed toward preserving Korean traditional patterns of dietary culture among Korean-Chinese population.

• 한국식품과학회지
• /
• 제29권5호
• /
• pp.907-912
• /
• 1997

전통식 고추장의 품질개선과 담금방법을 표준화하여 산업화하기 위하여 담금원료를 달리한 고추장을 90일간 숙성시키면서 이화학적 특성의 변화를 조사하였다. 고추장의 환원당은 숙성 60일경까지 증가하였으며, 엿기름 첨가 고추장에서 높았다. 에탄올은 숙성 45일 이후 증가하였으며 구기자, 자색고구마, 엿기름 첨가 고추장 순으로 높았다. 아미노태질소는 $45{\sim}60$일경까지 증가하여 $0.20{\sim}0.24%$에 달했고, 암모니아태 질소는 숙성중 불규칙한 증감을 보였으며, 이들은 간장과 구기자 첨가 고추장에서 많았다. 고추장의 수분활성도는 자색고구마 첨가 고추장에서 높았고, 숙성 중에는 다소 낮아졌다. 점조성은 숙성중기까지 감소하나 이후 증가하였고, 자색고구마와 구기자 첨가 고추장이 상당히 높았다. 고추장의 색도는 숙성 중 점차 낮아지는 경향이었으며 L, a, b값 모두 자색고구마 첨가 고추장에서 낮았다. 고추장의 관능은 마늘과 엿기름 첨가 고추장이 자색고구마 첨가 고추장에 비하여 맛이나 색에서 우수하여 전체적으로 양호하였다.

• 동아시아식생활학회지
• /
• 제12권2호
• /
• pp.107-122
• /
• 2002

하루 콩단백질 25g 섭취를 위한 1인분의 콩음식을 개발하고, 1인분의 음식분량으로 식품분석표를 이용하여 영양가를 계산하고, 완성된 음식을 시료로 이화학적으로 분석하여 이론적인 계산치와 분석치를 비교 검토함으로서 조리에 의한 영양소의 변화를 살펴본 바 다음과 같은 결과를 얻었다. 1. 1월의 식단은 콩비지탕과 두부와 김치볶음, 횐콩.연근조림으로서 콩단백질은 33.1g이었으며, 2월의 식단은 콩스튜, 두부.콩나물 볶음, 이탈리안 두부튀김으로 콩단백질은 35.0g이었다. 3월의 식단은 두부된장국, 두부튀김, 유부말이로서 콩단백질은 24.9 g이었으며, 4월의 식단은 두부.두유그라탕, 두부.햄무침으로서 콩단백질은 26.3g이었으며, 5월의 식단은 콩다식과 콩죽, 콩 나물국으로서 콩단백질은 26.7g이었다. 6월의 식단은 두부선과 두부구이, 두유로서 콩단백질은 28.4g이었으며, 7월의 식단은 콩국수와 마파두부, 두부샐러드로서 콩단백질은 24.7g이었다. 8월의 식단은 콩나물냉채, 꽈리고추 콩가루무침, 두부 김치찌개, 두부 스테이크으로서 콩단백질은 26.2g이었고, 9월의 식단은 콩가루 배추국, 탕수두부로서 콩단백질은 23.2g 이었다. 10월의 식단은 청국장, 콩 빈대떡으로서 콩단백질은 24.3g이었으며 11월의 식단은 순두부찌개, 으깬두부 달걀부침, 유부 채소볶음으로서 콩단백질은 22.4g이었고, 12월의 식단은 두부 버섯 전골, 두부 채소튀김, 두부조림으로서 콩단백질은 28.9g이었다. 12개월의 식단에서 콩단백질의 함량은 22.3~35.0g의 범위로 콩단백질 25g 이상이 포함된 식단이 7개, 2.7g 미만 부족 식단이 5개 였다. 2. 1인분으로 작성된 레시피의 식품분석표에 의한 계산치와 실제 분석치의 비율(A/B %)은 열량이 57.7~107.7%, 탄수화물이 42.9~131.9%, 식이섬유가 42.1~113.2%, 단백질 79.2~183.3%, 지방은 54.5~100%, 그리고 회분은 40.7~80.8%범위 이었다. 3. 칼슘(Ca)의 계산치에 대한 분석치의 비율(A/B%)은 44.1~93.6%, K은 59.0~153.1%, Na은 53.1~ l17.7%, 인(P)은 64.6~138.8%, 철분(Fe)은 33.8~77.3% 범위로 가장 낮은 %를 보였다.

• 한국식품저장유통학회지
• /
• 제19권3호
• /
• pp.376-384
• /
• 2012

본 연구는 학교급식 식재료의 품질 관리 향상을 위한 기초자료를 마련하기 위해 대구 경북의 영양(교)사 271명을 대상으로 식재료 구매실태를 조사하였다. 전처리 채소의 사용비율은 도라지(88.4%), 마늘(87.8%), 데친 고사리(80.1%), 연근(65.7%), 우엉(63.5%), 실파(63.5%), 토란대(57.6%), 생강(35.1%), 알타리무(30.6%), 데친 취나물(29.2%), 대파(25.8%), 당근(25.5%), 양파(21.4%), 감자(8.9%) 순이었다. HACCP 인증제품 사용비율은 육류(75.9%), 계란류(66.7%), 두부(65.5%), 전처리 수산물(55.1%), 묵(49.9%), 양념류(44.9%), 김치(30.9%), 전처리 채소류(22.7%), 과일류(6.9%) 순이었다. 친환경식재료의 사용비율은 알류(31.0%), 육류(28.7%), 두부류(22.1%), 과일류(17.7%), 전처리 수산물(16.7%), 양념류(11.9%), 전처리 채소류(10.5%), 김치류(6.7%) 순이었다. 수입 식재료의 이용비율은 묵류(29.2%), 전처리 수산물(24.7%), 두부류(20.5%), 양념류(15.9%), 과일류(10.1%), 전처리 채소류(4.8%), 알류(0.7%), 김치류(0.4%) 순이었다. HACCP 인증이 필요하다고 생각하는 품목은 쇠고기와 돼지고기(81.5%), 닭고기(80.1%), 전처리 수산물(78.6%), 냉동만두(73.8%), 두부(71.6%), 깐 알류(70.8%), 어묵(69.4%), 묵(65.7%), 우유(63.1%), 김치(54.6%), 양념류(50.6%), 냉동우동(45.4%), 전처리채소(44.3%), 두채류(29.5%) 순이었다. 학교에 공급되는 전체 식재료의 품질은 상등급의 식재료가 공급되고 있다고 생각하는 학교가 59.0%로 가장 많았고, 식재료 품질 위변조 사실을 확인한 경험이 있는 경우는 전체의 8.1%, 품질인증 위변조를 확인한 품목은 육류가 12건, 농산물 2건, 닭고기와 수산물이 각 1건이었고, 위변조 사실 확인 후 시정을 요구한 것은 6건, 계약을 취소한 경우 1건이었다. 따라서 우수하고 안전한 식재료가 학교급식에 더 많이 공급될 수 있도록 생산 가공업체, 유통업체의 적극적인 협조와 영양(교)사의 철저한 검수와 적극적인 자세가 요구되었다.