• 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).

• 한국식생활문화학회지
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• 제32권6호
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• pp.498-512
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• 2017

The aim of this study was to introduce the foods recorded in "Bongjeopyoram", a cookbook, of which the date of production and author are unknown. This was described in an old document belonging to the Hansan Lee family clan from Chungcheongnam-do and revealed its content and significance in the food culture history of Korea to academia for the first time, A close examination of "Bongjeopyoram" showed that, as with other cookbooks from the Joseon Dynasty, it started with methods of making alcoholic beverages. This was followed by recipes for different types of food in the following order: rice cakes and confectioneries, jeol-sik (seasonal foods), daily meals, foods made for jesa (ancestral rites) or a feast, food for weddings, and food for sijeol-jesa (seasonal ancestral rites). The book contained a total of 18 types of alcoholic beverages, 11 types of rice cakes and confectioneries, 20 types of daily meals, 28 types of jeol-sik and food for sijeol-jesa, 12 types of food for jesa and feasts, and 37 types of food for weddings, for a total of 126 types of food and beverages. "Bongjeopyoram" was an ancient cookbook with detailed records on how to carry out jesa, which was an important event hosted by jonggas, or the head family of a family clan, and how to receive and serve guests in the Joseon period. This book is expected to play a valuable role as a guidance with significance as a cookbook of a jongga from the Joseon Dynasty, a time when bongjesajeopbingaek (hosting jesa for one's ancestors and serving one's guest) was considered important.

• 한국식품영양과학회지
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• 제40권11호
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• pp.1562-1568
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• 2011

어린이 기호식품 중 트랜스지방 및 포화지방 함량을 조사하고 그 지방산 조성을 확인하기 위하여 과자류 134건, 제빵류 55건, 도넛류 74건, 햄버거 60건(20종)을 서울 및 경기지역을 중심으로 수거하여 분석하였다. 조지방 함량은 과자류가 24.2${\pm}$6.9(범위: 4.6~41.1) g/100 g으로 가장 높았고, 도넛 23.9${\pm}$5.8(범위: 14.1~39.5), 제빵류 15.7${\pm}$7.9(1.4~30.0), 햄버거 9.5${\pm}$3.4(4.5~18.5)의 순이었다. 트랜스지방 최고값은 제빵류에서 1.3 g/100 g으로 업계의 저감화 노력을 확인할 수 있었다. 포화지방은 과자류가 11.6${\pm}$4.8(범위: 2.0~22.7) g/100 g, 도넛 11.2${\pm}$4.0(범위: 4.8~23.2) g/100 g, 제빵류 6.9${\pm}$4.1(범위: 0.6~15.4) g/100 g, 햄버거 3.0${\pm}$1.0(1.0~5.8) g/100 g의 순이었으며 조지방 함량에 의존성이 있는 것으로 확인하였다. 지방산 중 포화지방산 및 불포화지방산의 비율은 제품의 특성에 따라 매우 다양하게 나타났으며 식물성 유지를 사용하여 유탕하는 제조공정의 제품군이 다른 제품과 비교 시 포화지방산이 낮은 경향을 나타내었다.

• 한국식품위생안전성학회지
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• 제26권1호
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• pp.16-24
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• 2011

본 연구에서는 고속액체크로마토그래프를 이용하여 당알콜 즉, 에리스리톨, 자일리톨, 소르비툴, 이노시툴, 만니톨, 말티톨, 락티툴, 이소말트의 동시분석법을 확립하였다. 당알콜은 p-nitribenzoyl chloride (PNBC)을 사용하여 자외선을 강하게 흡수하는 유도체로 전환되었다. HPLC는 이동상으로는 아세토니트릴 : 물(77:23), UV 검출(260 nm) 및 Imtakt Unison US-$C_18$ 컬럼을 이용하여 수행되었다. 모든 당알콜의 표준곡선은 10~200 mg/L 범위에서 직선성을 보였다. 당알콜 8종을 100 ppm이 되도록 spiking한 3가지 유형의 가공식품에 대해 당알콜의 평균 회수율은 81.2~123.1%(상대표준편자 0.2~4.9%)이었다. 검출한계 (LOD)는 $0.5{\sim}8\;{\mu}g/L$이었으며, 정량한계는(LOQ)는 $2{\sim}17\;{\mu}g/L$이었다. 당알콜의 재현성은 0.28~1.97 %RSD이었다. 국내유통 가공식품 중 당알콜 분석결과 총 130건 중 89건이 검출되었으며, 검출범위는 0.4~693.7 g/kg이었다. 본 연구를 통하여 확립된 식품 중 당알코올 동시분석법은 가공식품에 대한 당알코올의 사전 사후관리 및 식품 제조시 품질관리를 위한 기초자료로 활용될 것으로 본다.

• 한국식품위생안전성학회지
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• 제20권3호
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• pp.179-184
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• 2005

시중에 유통되는 과자류 3,716건에 대해 각각의 규격검사를 실시하였으며 그중 36건이 부적합하였다. 부적내역을 보면 빵류가 2건, 건과류가 33건, 사탕류가 1건이먼으며 가장 부적이 많은 건과류는 33건의 부적합 중에서 32건이 유처리 스낵이었다. 유처리 스낵 중 전통한과가 전체 한과의 $8.9\%$에 해당하는 부적률을 보였으며, 부적항목이 튀김유의 산패와 관련된 산가와 과산화물가이어서 유처리 제품의 철저한 위생관리가 이루어져야 할 것이다. 빵류의 영양성분 표시사항은 표시제품 20건 중 18건이 부적절한 것으로 나타나 심각한 수준인 것으로 측정되었다. 빵류에는 영양성분을 반드시 표시하게 되어있으나 표시되지 않은 제품들이 시중에 많이 유통되고 있어 이에 대한 규제가 강화되어야 할 것이다. 결과적으로 과자류 중에서 변질되기 쉬운 유처리 스낵의 철저한 품질관리와 지속적인 주의가 절실히 필요하며, 영양성분 표시에 대한 집중적인 점검과 관리가 요구된다.

• 한국식품위생안전성학회지
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• 제24권2호
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• pp.154-161
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• 2009

2008년 3월부터 10월까지 광주광역시 관내 초등학교 주변에 위치한 문구점과 소형 슈퍼마켓에서 유통.판매되고 있는 과자류, 음료류, 즉석섭취 편의식품 등 어린이 기호식품을 수거하여 식품공전의 규격기준 항목을 선정하여 검사하였다. 모두 309건의 검체 중 과자류가 254건, 김밥 등 즉석편의식품이 41건, 음료류 4건, 그리고 어육가공품 등 10건이었다. 250건은 국내산 제품이었고, 50건은 수입산 이었다. 수입산 중 원신지별로 구분하면 중국산이 17건, 미국산 6건, 인도산 5건 순이었다. 과자류 중 유탕처리 제품 2건이 산가 검사항목에서 기준인 2.0을 초과하여 부적합 판정되었다(꽈배기 3.9, 스낵 4.4). 김밥 등 즉석편의식품에서는 식중독 원인균이 3건 검출되었는데, 황색포도상구균 2건, 대장균 1건이 검출되었다.

• 한국식품조리과학회지
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• 제31권2호
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• pp.200-206
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• 2015

The use of gums in processed foods manufactured in Korea was investigated in this study. The information about gums added to each food was collected from the ingredient claimed on the food packaging. A total of 272 food items were found to use gums as a thickener, stabilizer, and/or emulsifier. Among them, carrageenan was the most frequently found in 110 items (40%), followed by xanthan gum in 87 items (32%), guar gum in 67 items (25%), arabic gum in 50 items (18%), and gellan gum in 28 items (10%). Application of more than two different gums to food items was also observed, presumably based on the synergistic interaction between gums for a specific physical property. Of nine food categories classified by the Korea Food Code, gums were used most frequently in beverages, noodles, and meat products. Foods for children which include confectioneries, beverages, and chocolates were found to frequently use arabic gum, carrageenan, xanthan gum, guar gum, or gellan gum. These results indicate that gums have been widely using in a variety of Korean processed foods in order to improve their physical properties. Considering potential health concern of some gums such as carrageenan, further study to estimate daily intake of gum is needed.

• 대한지역사회영양학회지
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• 제11권1호
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• pp.83-97
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• 2006

This study was to investigate dietary habit for residents in the rural area of Chonnam, Muan. The subjects were composed of $61.2\%$ male and $38.3\%$ female (510 adults). In regularity of meal time, $56.3\%$ of the subjects had meals regularly. The older people were significantly higher than the younger people at regular intervals of meal times (p < 0.0001) . The majority of the subjects had appropriate meal amounts. $73.5\%$ of the subjects had balanced diets. Unbalanced diet was higher in younger people than in older people. The highest frequency to dining out was once a month and the lower age was significantly higher than older age (p < 0.001) When dining-out, the most important criteria for selecting a meal was the taste of food. $62.4\%$ of the subjects ate meat and greasy animal food more than once a week. The younger in age and higher in educational levels have increased meat intake frequency. In the eating methods of animal fat, $37.5\%$ of the subjects were high by eating generally untouched. The older in age, lower in education level have more increased animal fat intake frequency. $60.7\%$ of the subjects took snacks. The kinds of snacks were fruits, coffee, alcoholic drinks, candies and confectioneries, drinkables and tea, milk and dairy products, in order. Consequently, nutrition education is for them with special emphasis on regularity of meal times, unbalanced diets, dining-out and snacks to the younger people, whereas it is the necessary eating methods of animal fat and snacks to the older people.

• 한국식생활문화학회지
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• 제20권1호
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• pp.15-20
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• 2005

This study seeks to classify the skin types and determined the relation between the dietary habit and preference of foods targeting college women in Daegu and Gyeong-Buk Province. Skin types of the subjects were 31% of combination skin, 25% of dry skin and 22% of normal, oily skin. College women mostly had two meals a day, and those who had less frequent meals developed more combination skin. Many of them did not exercise, and women with normal skin who did not exercise showed the lowest at 13.9%, supporting the significance (p<.05). It was exposed that don't have breakfast and have irregular meal and don't have easy meal in all skin types. Instant foods was exposed that ingested the most in dry skin and the least in oily skin, supporting the significance(p<.05) and fruit or vegetable ingested much in dry skin. It was exposed that considered atmosphere at meal and meal helps in health in all skin types, normal skin type considered balanced diets the most and supporting the significance(p<.01) Food preference in all skin types showed the strongest in drinks and showed strong in greenish yellow vegetables, fruits, confectioneries, drinks, milk and dairy goods. On the other hand, it showed low in nuts and salted fishes. In sum, regular and balanced meals give the skin a healthy status, and intake of protein, vitamins and minerals has impact on the skin status. Thus, sufficient quality nutrition is crucial in staying a healthy skin.

• 한국식품위생안전성학회지
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• 제29권3호
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• pp.241-247
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• 2014

In this study, HPLC-RI was used to determine sugars and sugar alcohols contents in 102 different kinds of processed foods met to children's taste. The average amount of sugars per 100 g of candies was 70.25 g, of processed cocoa products was 65.34 g, of processed chocolate products was 47.53 g, of breads was 25.66 g, of cookies was 22.28 g, of ices was 12.47 g, of snacks was 9.74 g. Processed cocoa product items had relatively higher sucrose contents (56.80 g/100 g) than any other items. The average amount of sucrose per 100 g of candies was 44.20 g, of processed chocolate products was 32.89 g, of breads was 23.11 g. When the contents of sugars in processed foods met to children's taste per on serving size were compared to WHO guidelines, the percentages were 5.84~28.52 about recommended daily intake of total sugar of 50 g. The result for the analysis of confectioneries showed that 13 samples of 102 were detected and the sugar alcohols content of samples investigated varied between 0.01~15.06%.