• 제목/요약/키워드: canned food

검색결과 170건 처리시간 0.02초

우리나라의 식품소비변화(食品消費變化)에 대한 고찰(考察) -1960년(年)${\sim}$1970년(年)을 중심(中心)으로- ('A Study on the Trend of Food Consumption in Korea from 1960 to 1970')

  • 채범석;신영무
    • Journal of Nutrition and Health
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    • 제5권4호
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    • pp.161-168
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    • 1972
  • The study was made to analyse the trend of food consumption in Korea from 1960 to 1970. Six kinds of statistical yearbooks in Korea was quoted for the basic data of this study. The results of this study are as follows: 1) The growth rate of populations in Korea from 1960 to 1970 was $2.0{\pm}0.4%$. 2) The production of foods in Korea was irregular by climate and natural phenomania. 3) There were the reverse trade phenomenia except vegetables, fruits and fishery products in export and import of food. 4) The monthly consumption expenditure per family in all city in Korea was \7,080 in 1963, and \29, 900 in 1970. 5) Food consumption in all expenditure was \3,840 in 1963, and \12,120 in 1970. 6) Percentage of food consumption of all expenditure was 54.2% in 1963, and 40.5% in 1970. 7) Cereal in food expenditure was \1,770 in 1963, and \5,060 in 1970. 8) By the growth of western style of life, there was a increase of western food consumption. 9) Engel index in Korea was 54.25 in 1963, and 40.46 in 1970. 10) We found slightly consumptional trend in plant origin food and highly trend in animal origin food. 11) Among the animal food consumption, chickens, canned meat, milk, eggs, and dried milk were highly consumed.

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도시주부의 가공식품 구매행동과 식품첨가물에 관한 인식 연구 -서울.경기지역 거주 주부를 대상으로- (A Study on the Purchase Action of Processed Foods and the Recognition for Food Additives of Urban Housewives)

  • 한미영;안명수
    • 한국식생활문화학회지
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    • 제13권2호
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    • pp.119-126
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    • 1998
  • This study was carried out to give some help for housewives recognizing the desirable purchase of processed foods and food additives. This results were abtained as follows; In case of purchase action for processed foods of housewives confirmation of manufacturing date was the highest point(4.62). When housewives bought processed foods they considered the taste of them as first, and frequencies of processed foods intake showed the ratio of 46.6%, also it was shown to be used once a week. The order for use of processed foods were milk, milk products(butter, cheese, yoghurt, lactic bacterium beverage) 40.2% >canned foods 22.6% >meat products(ham, sausage, bacon) 20.9% > jelled fish 16.3%. Most of housewives wanted to have the knowledge and information for food additives at the highest point(4.11). The interest about food additives of housewives was shown to the order of synthetic preservative 3.86 >chemical seasoning 3.74 >synthetic sweetener 3.59 >synthetic coloring agent 3.53. Also, it was shown to be thought that the hazard factors effected on food safety were agricultural chemical residue(30.9%), environmental pollution(25.2, food additives(23.0%), and microorganism contamination(20.9%).

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산업체 단체급식소의 관리 개선을 위한 실태조사 (Assessment of the industry foodservice management practices in Seoul city area)

  • 이영란
    • 대한가정학회지
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    • 제25권4호
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    • pp.73-83
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    • 1987
  • This study was conducted to evaluted the industry foodservice management practices, and to suggest guidelines for the effective foodservice management. The results of the study can be summarized as follows: 1) Feeding numbers among the types of industry were varied widely, and foodservice personnels were insufficient when comparing with the feeding numbers. 2) Effective recording as well as management system were not fully established in menu planning, food production, assembly and service. Thermal retention equipments were not provided to control food quality. 3) Convenience food items such as frozen beef cutlet, hambergar patty, retail cuts of meat, and canned fish were seldom used. 4) Sanitary conditions of kitchen and dining areas were evaluated as unsatisfactory comdition. 5) Equiped rate of facilities in surveyed foodservice operations were 52.7 percentage of the required standards.

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남극 세종과학기지 대원들의 메뉴분석에 의한 식사의 질 평가 (Dietary Quality Evaluation by Menu Analysis of Korea Antarctic Expedition)

  • 최지현;김찬;정영진
    • Journal of Nutrition and Health
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    • 제40권2호
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    • pp.182-190
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    • 2007
  • The purpose of this study is to evaluate dietary quality of Korea Antarctic expedition by menu analysis. Basic menu pattern, intake of dish and dish group, DDS (dietary diversity score), daily nutrients supply, and NAR (nutrient adequacy ratio) & MAR (mean adequacy ratio) were analyzed using 1 year menu list for the 10th Korea Antarctic expedition. Most frequently served basic menu patterns were ${\ulcorner}$Rice + Soup + 2 Side dish + Kimchi (53.5%)${\lrcorner}$ and ${\ulcorner}$Rice + Stew + 2 Side dish + Kimchi (13.4%)${\lrcorner}$. In the analysis of dish group, excluding Rice and Kimchi, ${\ulcorner}$Grilled foods${\lrcorner}$ and ${\ulcorner}$Pan-fried foods${\lrcorner}$ were served more than 25% per month. Most frequently served dishes were "pan-fried rolled egg", "grilled seaweed", "kimchi soup", "fruits cocktail, canned" and "salt-fermented squid". The kinds of served dishes were very restrictive. The average score of DDS showed 2.88 for summer and 2.97 for winter. Dairy group was almost not served. Fruit & Vegetable groups were also served a little as canned product. The energy ratio of Carbohydrate : Fat : Protein was 56.5 : 23.9 : 19.2, and 56.9 : 24.5 : 18.3, for summer and winter, respectively. Both seasons had higher ratio of carbohydrate and lower ratio of fat compared to the recommended ratio (44 : 40 : 16) in polar area. Ca : P ratio was very poor, 0.40 in both seasons. NAR scores of Ca, vitamin A, vitamin $B_2$ and vitamin C were also very low, ranged from 0.6 to 0.7. Consequently, a well-planned menu supplying adequate amount of dairy, fruit and vegetable is necessarily required including Ca, vitamin D, vitamin A, vitamin $B_2$ and vitamin C intake, and some nutritionally well-educated members are urgently needed to join in the expedition.

캔오렌지쥬스의 제조조건에 따른 저장중 주석함량의 변화 (Tin Content of Canned Orange Juice during Storage under the Different Canning Conditions)

  • 장재권
    • 한국식품영양과학회지
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    • 제27권1호
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    • pp.75-79
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    • 1998
  • The effects of filling amount and temperature of orage juices on the release of tin from can were investigated according to storage period and temperature. For the experiment, the orange juice in can with the full weight of 200g were filled respectively with 170g, 180g, 190g, respectively, changing filling temperature to 8$0^{\circ}C$, 88$^{\circ}C$, 93$^{\circ}C$. In the case of 170g orange juice content all samples with the filling temperature at 8$0^{\circ}C$, 88$^{\circ}C$, 93$^{\circ}C$ and the storage temperature at 4$^{\circ}C$, 26$^{\circ}C$, 4$0^{\circ}C$ surpassed 150ppm(the permitted limit of tin) of released tin content after 30 days in ascending order. In the case of 180g orange juice content, all samples except the one with the filling temperature at 93$^{\circ}C$ and storage temperature at 4$^{\circ}C$, which took 90 days to surpass the limit, surpassed 150ppm of released tin content after 30days. In the case of 190g orange juice content, the samples with the filling temperature of 88$^{\circ}C$ and 93$^{\circ}C$ and with the storage temperature at 4$0^{\circ}C$ took 60 days to reached to the limit, while the samples with the storage temperature at 4$^{\circ}C$ and 26$^{\circ}C$ contained within the 150ppm limit for 240 days. The vacuum of can increased as the filling temperature was increased, and the sample with higher filling amount and temperature at the lower storage temperature decreased the release of tin.

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연령에 따른 종합병원 건강 검진자의 식이 섭취 패턴 분석 (A Study on the Food Intake Patterns by Age People in Medical-chechuped Persons in National Health Insurance Corporation Ilsan Hospital)

  • 고재영;김옥선;류혜숙
    • 한국식품영양학회지
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    • 제20권2호
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    • pp.209-217
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    • 2007
  • The purpose of this study was to analyze food intake patterns of individuals by age group. based on the nutrition counseling data from medical health examinations. The subjects were 5811 adults(3258 males and 2553 females) who had undergone comprehensive medical testing in Gyeonggi area, and were evaluated from January 1, 2005 to December 31, 2005. The survey samples were divided by age group: 30>, 30${\sim}$39, 40${\sim}$49, 50${\sim}$59, 60${\sim}$69, 70${\leq}$ years. The subjects were composed 56.1% male and 43.9% female. The results showed significant differences between the group for their intakes of several foods such as Seolleongtang, Samgyetang, canned foods, butter and cream bakery items, vegetables cereals and grain products but eggs, cod roe, kim-chi, salted pickled fish and seaweed showed no significant differences. As a result, nutritional imbalances among these age groups are expected for the future. In conclusion, this study showed there are age-related variations in the dietary patterns and age-specific nutritional education programs on adequate food intake are required.

Isolation and Characterization of a Weizmannia coagulans Bacteriophage Youna2 and Its Endolysin PlyYouna2

  • Bokyung Son;Youna Kim;Booyoung Yu;Minsuk Kong
    • Journal of Microbiology and Biotechnology
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    • 제33권8호
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    • pp.1050-1056
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    • 2023
  • Weizmannia coagulans (formerly Bacillus coagulans) is Gram-positive, and spore-forming bacteria causing food spoilage, especially in acidic canned food products. To control W. coagulans, we isolated a bacteriophage Youna2 from a sewage sludge sample. Morphological analysis revealed that phage Youna2 belongs to the Siphoviridae family with a non-contractile and flexible tail. Youna2 has 52,903 bp double-stranded DNA containing 61 open reading frames. There are no lysogeny-related genes, suggesting that Youna2 is a virulent phage. plyYouna2, a putative endolysin gene was identified in the genome of Youna2 and predicted to be composed of a N-acetylmuramoyl-L-alanine amidase domain (PF01520) at the N-terminus and unknown function DUF5776 domain (PF19087) at the C-terminus. While phage Youna2 has a narrow host range, infecting only certain strains of W. coagulans, PlyYouna2 exhibited a broad antimicrobial spectrum beyond the Bacillus genus. Interestingly, PlyYouna2 can lyse Gram-negative bacteria such as Escherichia coli, Yersinia enterocolitica, Pseudomonas putida and Cronobacter sakazakii without other additives to destabilize bacterial outer membrane. To the best of our knowledge, Youna2 is the first W. coagulans-infecting phage and we speculate its endolysin PlyYouna2 can provide the basis for the development of a novel biocontrol agent against various foodborne pathogens.

새고막의 통조림 가공 적성 (Processing Suitability of Canned Ark Shell)

  • 배태진
    • 한국식품영양학회지
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    • 제11권2호
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    • pp.237-242
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    • 1998
  • 새고막 육의 일반성분은 수분함량 76.9%, 조단백질함량 18.1%, 조지방함량 1.8%, 당함량 1.3% 및 조회분함량은 1.6%로 나타났으며, 총 카로티노이드 함량은 0.67~1.02mg%이었고, 적색 체액의 양은 1.32~1.58mg%범위였으며, 이 중에서 Homoglobin 함량은 0.98~1.64g/dl 범위로서 개체간의 차이가 심하게 나타났다. 살아있는 상태의 새고막에서 개펄을 제거하기 위하여 2% 염분농도의 물에 침지한 것이 개펄배설에 가장 효과가 좋아 수침 10시간만에 89% 정도의 배설율을 보였고, 해수의 염분농도에 가까운 3% 염분농도의 물에 수침한 것은 10시간 후 대략 70%의 배설율을 보였다. 그리고 가장 배설효과가 뛰어난 pH는 7.5로 수침 10시간만에 91% 이상의 배설율을 보였고 20시간 후는 97%의 배설율을 보였다. 새고막 색소성분의 ether 추출물의 흡수 스펙트럼은 정체적으로 두 개의 peak로 나타났으며 각각의 흡수대는 452nm과 687nm였고 최대 흡광점은 452nm였다. 통조림 살균 공정 중 새고막 육색소의 변화로서 95$^{\circ}C$, 111$^{\circ}C$, 116$^{\circ}C$ 및 121$^{\circ}C$에서 가열처리 하였을 때 60분 후 carotenoid 색소의 잔존율은 각각 71.8%, 66.8%, 46.4% 및 36.5%로 가열온도가 높을수록 carotenoid 파괴가 극심하게 일어났다. 그리고 120분 후에는 각각 56.6%, 30.6%, 30.3% 및 17.2%였다. 95$^{\circ}C$, 111$^{\circ}C$, 116$^{\circ}C$ 및 121$^{\circ}C$에서 시간별로 가열처리한 새고막육에서 지용성 및 수용성 갈변물질의 생성은 가열온도가 높을수록, 또한 가열시간이 길어질수록 증가하였고, 그리고 수용성 갈변물질의 생성은 지용성 갈변물질량에 비하여 훨씬 적게 나타나서, 새고막 통조림 가공 중 열처리 과정에서 일어나는 갈변은 carotenoid 성분의 변퇴색에 크게 기여하는 지용성 성분 등에 의하는 것으로 생각되었다.

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거주형태에 따른 충북지역 여대생의 식행동 비교 (Dietary Behavior by Residence Types of Female College Students in Chungbuk Area)

  • 정은희
    • 한국지역사회생활과학회지
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    • 제16권4호
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    • pp.115-123
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    • 2005
  • This study was performed to compare dietary behaviors based on residence types of female college students. Self reports on dietary behavior and one-day dietary records were obtained from 227 female college students using anonymous questionnaires. The mean age of the subjects was $20.4{\pm}1.43$, and the height and weight were $162.5{\pm}4.8cm$ and $52.3{\pm}7.9kg$, respectively, The dietary behavior of female college students was inadequate, showing indifference to dietary balance, irregularity of meals, skipping breakfast, and high experience of drinking. One-day dietary records were obtained from 24k recall methods also showed a high number registering skipped meal status ($55.3\%$) and less diverse food intake (DVS, 12.5; DDS, 3.93). The students in self boarding residence were especially more likely not to eat properly and their dietary behaviors were found to be significantly poor. In the case of home residence, food intake frequency scores for milk and dairy products, fruits, and fishes were significantly higher, however the students in self boarding residences showed high food intake frequency scores in salted food, retort food, canned food, and especially instant ramyun. Therefore, more attention needs to be given to them to recognize the problems in their own dietary behaviors and more practical nutritional supports, like developing a menu for breakfast in college cafeterias, would be helpful to improve their dietary choices.

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느타리버섯 통조림의 전열특성 (Heat Penetration of Canned Oyster Mushroom)

  • 이동선;박노현;신동화;민병용
    • 한국식품과학회지
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    • 제16권2호
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    • pp.206-210
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    • 1984
  • 느타리버섯 통조림의 관형별 및 살균온도에 따른 충전고형량별 열침투특성을 측정하고 이에 따른 제반 살균조건을 검토하였다. 고형량비가 감소함에 따라 $f_h$값은 급격히 감소하다가 관형에 따른 특정 고형량비, 즉, 4호관의 경우 고형량비3/5, 버섯 4온스관의 경우 고형량비 2/5, 휴대관의 경우 고형량비 1/5 이하부터 안정된 값을 나타냈고 온도의 영향으로는 높은 가열온도에서 낮은 $f_h$값으로 열전달이 약간 빠른 경향을 보여 주고 있었다. $f_h$값으로 본 경향으로는 관형의 L/D 값이 클수록 높은 고형량비에서 전도에서 대류로 열전달형태가 바뀌어지고 있었고 $j_h$값은 고형량비가 감소함에 따라 1.0에 가까와 지고 있었다. 열침투특성에 의해 결정되는 살균시간면에서는 품질보존을 고려하여 고형량비는 3/5이하로 관리되어야 하는 것으로 나타났다. 단위고형물당 살균시간으로 비교할 때 큰 관형일수록 작은 값을 보여 주고 고형량비 2/5이상에서 안정된 작은 값을 나타내고 고형량비 3/5에서 가장 작은 값을 나타내었다. 단위고형물당 살균에너지소비 측면에서는 고형량비 3/5이상이 경제적이었다. 위의 제반 살균조건면에서 전체적으로 고려할 때 관형에 관계없이 고형량비 3/5으로 조정하여 살균 가공함이 최적조건이었다.

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