• 한국식품영양과학회지
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• 제42권6호
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• pp.898-903
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• 2013

본 연구는 초코아이스크림의 안전성을 확보하기 위해서 30 kGy 조사된 초코아이스크림을 ICR 마우스에 90일간 섭취시킨 다음 독성평가를 수행하였다. 비 조사 시료 및 30 kGy 조사 초코아이스크림을 암수 마우스에 투여를 한 결과 시험기간 동안 시험 물질에 의한 임상증상이나 폐사 동물을 나타나지 않았으며, 체중변화, 사료섭취량 및 주요 장기 무게도 대조군에 비해 차이를 보이지 않았다. 혈액학적 검사 및 혈청학적 검사 모두 정상적인 수치를 나타내었다. 병리조직학적 검사 역시 간 및 신장 모두 정상적인 구조를 유지하고 있었으며 염증, 괴사 등의 유의할만한 병적 변화도 관찰되지 않았다. 따라서 30 kGy로 감마선 조사된 초코아이스크림은 암수 마우스에 3개월간 섭취시켜도 본 시험조건에서 독성이 없는 것으로 판명되었다.

• 한국식품조리과학회지
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• 제18권2호
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• pp.262-273
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• 2002

This study was conducted to investigate the general utilization and preference for the western desserts from confectioneries and hotels by the female university students in Seoul and Kyunggi area. The most high frequency of utilizing western desserts from confectioneries was 1∼3 times a month. Five items of confectionary dessert (chocolate, jelly, candy, cookie and ice cream) were preferred by house-dwellers and non-food science majors. And the families with higher income favoured chocolate and pie. The purchasing frequency of western desserts from confectionery was far more frequent in jelly and candy(1∼3 times a week) compared with chocolate, pies and cookies(1∼3 times a month) and sherbet and ice cream(1∼4 times a year). Hotel was used less frequently for purchasing western desserts. Cake was recognized well as a western dessert by the house-dwellers, and ice cream was recognized better by the apartment-dwellers (p＜0.05). And the respondents with food science major had a wider preference for cake, pudding and ice cream(p<0.05).

• 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.

• Journal of Animal Science and Technology
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• 제47권5호
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• pp.867-876
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• 2005

아이스크림의 미생물학적 안전성, 보존성 및 위생성 향상을 위한 연구의 일환으로 시판 중인 아이스크림 제품류 및 다른 향을 가진 아이스크림의 미생물 분포도 및 감마선 조사효과를 알아보았다. 또한 시판 아이스크림에서 Listeria spp., E. coli 및 Salmonella spp.의 오염 여부를 알아보았다. 시판 중인 아이스크림 제품류 중 빙과류, 아이스크림류, 아이스밀크류 및 비유지방 아이스크림류의 미생물 분포도 결과 모든 제품에서 효모 및 곰팡이는 검출되지 않았으나 약 1-2 Log CFU/g의 일반 호기성 미생물이 검출되었으며 대장균군은 1-1.5 Log CFU/g이 검출되었다. 대부분의 제품에서 3 kGy의 감마선 조사로 미생물이 검출되지 않았으나 일부 제품에서 3 kGy 조사로 1 Log CFU/g이 생존하여 좀 더 높은 선량이 요구되었다. 서로 다른 향을 첨가한 아이스크림의 미생물 분포도 결과 바닐라, 쵸코 및 딸기 아이스크림의 일반 호기성 미생물의 경우 각각 2.30, 2.90 및 3.32 Log CFU/g이 검출되었으며 효모 및 곰팡이의 경우 바닐라 아이스크림은 검출되지 않았으나 쵸코 및 딸기는 각각 2.30 및 2.70 Log CFU/g이 검출되었다. 대장균군의 경우 바닐라 아이스크림이 1.70 Log CFU/g으로 가장 낮게 검출되었으며 쵸코 및 딸기 아이스크림은 2.23 및 2.40 Log CFU/g이 검출되었다. 감마선 조사에 따라 미생물의 수는 감소하였으며 5 kGy로 조사하였을 때는 검출되지 않았다. －20℃에서 4주간 저장 기간에 따른 미생물 수의 변화는 큰 차이가 없는 것으로 확인되었다. 또한 서로 다른 회사 제품으로 병원성 미생물 검출 결과 L. inocua 및 E. coli는 각각 3종씩 검출되었으나 Salmonella는 검출되지 않았다. 그러므로 아이스크림 제조 및 유통과정 시 위생관리가 철저히 요구되며 아이스크림의 미생물학적 안전성 확보를 위해 5 kGy 이하의 감마선 조사 기술을 적용하면 효과적이라 생각된다.

• 한국식생활문화학회지
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• 제13권5호
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• pp.487-496
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• 1998

The survey was conducted in July first to 15th, among 463 elementary school students, 4th grade to 6th grade in Chonj. The subjects were 252 male and 211 female students. The mean age of the subjects was 9.8 year The percent of relative body weight of the subjects compared to Korean standard was 100.1%, it almost matched to Korean standard. The percent of relative body weight in male students was 100.4%, where as the female's was 99.7%. Thirty six percent of the subjects have breakfast irregularly. The reason skipping breakfast were 'no appetite' 50.5%, 'get up late' 35.8%,' no delicious food' 18.2%. The reason skipping breakfast was significantly different by sex and obese index. The frequency taking snack was significantly different by sex, 34.6% of female subjects took snack more than twice per day, while 16.7% of male subjects did it. The most frequently taking snack were fruits, the points was 4.0 of 5.0. Ramyun, Sundai were taking more frequently among males than females. Females took fruits more frequently than males. Hot dog, ice cream ,and chocolate intakes were significantly different by obese index. The most preference of snack were fruits and ice cream in all subjects. The preference of ramyun, hamburger, egg, chicken, dried squid, milk, peanut, and soft drink were higher in males than in females. Biscuit, ice cream, and chocolate preference were significantly different in obese index.

• 한국식생활문화학회지
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• 제23권6호
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• pp.713-719
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• 2008

The purpose of this study was to investigate the food preference and attitude according to six emotions in female university students. Also, it was studied whether the desire to food consumption was changed by each mood. The selfreported questionnaire was used to 285 female university students. There were the significant differences in food preference according to emotions. Pizza & pasta, ice cream and cake were preferred during happiness and amusement. In sadness and anger, alcohol was the most preferred food item. There was the preference of beverage, Jjigae & Baikban, ice cream and snack during relaxation. Chocolate showed the highest preference during depression. The taste and flavor was the main preference attributes during all emotions. The self-assessed food intake during happiness, amusement, anger and relaxation was increased but it was decreased during sadness and depression (p<0.001).

• 대한영양사협회학술지
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• 제11권4호
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• pp.449-461
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• 2005

This study was performed to investigate the preference and consumption pattern on milk and milk products of middle and high school students. The subjects were 1,195 students(590 middle school and 605 high school students) living in Geochang area. The survey was conducted by using a self-administered questionnaire in November, 2004. The results were as follows. Sixty-three point four percent of the subjects liked milk, and the main reason was 'accelerate growth and development'(55.4%). Preferred tastes of milk were 'savory taste'(35.4%) and 'sweet taste' (29.9%). Banana milk, chocolate milk, strawberry milk, ice cream, yoplait and yogurt were highly preferred. General preference for different kinds of milk was significantly higher in high school students and male students than in middle school students and female ones. With regard to preference for dairy products, cream (p<0.01) and butter(p<0.05) was preferred more by male students than by female ones, ice cream(p<0.05), yoplait (p<0.05) more by female students than male ones. The score of milk intake frequency was 3.84(3-4 times a week) out of 5 points(7 times a week) for white milk, and that of chocolate milk was 1.98, banana milk 1.96, strawberry milk 1.72, coffee milk 1.65, showing that these products were drank less then once a week. In addition, the white milk intake frequency was significantly higher in middle school students and male students than in high school students and female students(p<0.001). Preference for milk showed a positive correlation with preference for dairy products (r=0.543, P<0.001) and frequency of milk intake(r=0.429, P<0.001). This suggests that those who prefer milk high tend to prefer dairy products and to show high milk intake frequency. In addition, milk intake frequency was in a high positive correlation with dairy product intake frequency(r=0.648, P<0.001).

• Journal of Nutrition and Health
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• 제9권2호
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• pp.54-58
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• 1976

국내(國內)에서 생산(生産)되는 시유(市乳)와 유제품(乳製品)의 riboflavin함량(含量)을 분석(分析)하고 병우유와 폴리팩우유, 흰우유와 초코렛색의 우유를 대비(對比)시켜 일광(日光)에 예민한 riboflavin의 함량변화(含量變化)를 추적한 결과(結果)를 요약(要約)하면 다음과 같다. (1) Riboflavin의 함량(含量)은 시료 100g당 병우유 흰것 $62.4{\mu}g$, 폴리팩우유 $62.4{\mu}g$, 초코렛우유 $61.5{\mu}g$, 커피우유 $62.5{\mu}g$, 바나나우유 $87.7{\mu}g$, 딸기우유 $89.3{\mu}g$, 발효유 $36.2{\mu}g$, Hard ice cream bar $130.4{\mu}g$, vanilla soft ice cream $195.9{\mu}g$이었다. (2) 한시간 일광(日光)노출후 병우유 72.4%, 폴리팩우유 77,7%, 두시간 경과후 병우유가 92.0%, 폴리팩우유가 91.4%로서 폴리팩우유가 riboflavin이 약간 빨리 파괴되는 경향(傾向)을 보였으나, 두시간 경과후의 파괴율은 서로 비슷하였다. (3) 1시간 일광(日光)노출후 초코렛색 우유는 36.1%, 흰우유는 72.4%, 두시간 후에는 초코렛색 우유 46.3%, 흰우유는 92.0%의 riboflavin의 파괴율을 보여 초코렛우유가 훨씬 파괴율이 적었다. 이상의 결과(結果)로 미루어 특히 여름철의 일광(日光) 노출은 riboflavin의 막대한 손실이 올 수 있음을 알 수 있었고 초콜렛색의 우유가 흰우유 보다 일광(日光)노출에 대한 riboflavin의 보존(保存)에 효과적이었다.

• Journal of Nutrition and Health
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• 제43권5호
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• pp.475-488
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• 2010

The daily caffeine intake from elementary school children's favorite foods was surveyed and evaluated. Children may respond to caffeine differently from adults because they have different physiological makeup and are functionally immature. Therefore, caffeine exposure may have more serious consequences for children than for adults, irrespective of sensitivity. Their preference, perception, and intake of caffeine from children's favorite foods were investigated by questionnaire for 355 children. The order of children's preference over foods containing caffeine was ice cream and ices, confectionary, milk and milk products, and soft beverage. The daily caffeine intake of children was estimated to range from 0.16 to 917.28 mg/day, with an average of $36.04\;{\pm}\;82.7$ mg/day and $36.9\;{\pm}\;96.0$ mg/day for boys and girls, respectively. The daily caffeine intake according to body weight was $1.08\;{\pm}\;2.23$ mg/kg and $1.12\;{\pm}\;2.66$ mg/kg for boys and girls, respectively. The percentage of acceptable daily intake (ADI) of caffeine was 43.4% for boys and 44.9% for girls. The sources of caffeine for boys and girls were soft beverage (18.3 mg and 16.1 mg), milk and milk products (8.9 mg and 8.5 mg), ice cream and ices (5.7 mg and 7.3 mg), chocolate (1.6 mg and 3.2 mg), and confectionery (1.6 mg and 1.8 mg).

• 한국식품위생안전성학회지
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• 제29권3호
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• pp.202-206
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• 2014

본 연구에서 여름철 성수기를 앞두고 생산된 아이스크림류에 대하여 대장균군과 E. coli O157:H7, S. aureus, C. perfringens, L. monocytogenes, Salmonella spp. 등 식중독균 검출여부를 조사한 결과 모든 제품에서 검출되지 않았다. 이에 반하여 세균수에 있어서는 11개 제조공장별로, 그리고 아이스크림류 유형별로 $2.5{\times}10^3$에서부터 $5.5{\times}10^5cfu/g$까지 다양한 수준을 나타내었다. 또한, OEM 생산업체에서 제조된 아이스크림을 포함하여 아이스크림 제품별로는 과자류, 찰떡, 초코렛, 과일쥬스 등의 부원료가 추가적으로 사용되거나, 손작업이 필요로 하는 stic bar type 등 7개 제품에서 세균수 허용기준이 초과된 것으로 나타났다. 세균수 허용기준을 초과한 제품에 대하여 아이스크림류 유형별로 분석한 바, 아이스크림은 10개중 3개 제품(30.0%), 아이스밀크는 6개중 3개 제품(50.0%), 샤베트는 2개중 1개 제품(50.0%)으로 조사되어 약간의 차이가 있었다. 아이스크림류 제조공정 중 미생물의 품질관리를 위하여 포장용기에 대한 미생물 모니터링 검사를 포함하여 동결 공정에 추가적인 CCP 설정 등과 같은 HACCP제도의 도입 및 보완을 고려해 보아야 할 것으로 생각된다.