• 한국식품조리과학회지
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• 제17권6호
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• pp.533-541
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• 2001

This research was carried out to obtain the information about the use of deep-fat-fried foods and treatment of oils used for deep-fat-frying at home. Data were obtained through questionnaires from 442 housewives in Chonbuk area. The frequency of taking deep-fat-fried foods was affected by ages and residential area. Average score for the preference of deep-fat-fried foods was 3.60 in the 5 point scale. Fifty three percent of the respondents prepared deep-fat-fried foods by themselves at home. The oil most commonly used for deep-fat-frying was soybean oil followed by com oil. Proper frying temperature was determined by dropping salt or food coating materials into the oil. Oil color was used as a parameter for determining the life of frying oils by 81.2% of the respondents. Most of the respondents appealed to use oils one more time after filtering. For the disposal of used frying oil, 65.7% of the respondents used some kinds of absorbing papers; 16.1% made soaps and 10.7% discarded into a sink. According to correlation analysis, the frequency of taking deep-fat-fried food had positive relationships with housewives's health status, preference for foods prepared with oil and fats and family's preference for deep-fat-fried foods.

• 한국식품과학회지
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• 제52권1호
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• pp.46-53
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• 2020

Carrots were deep fat fried with sunflower oil (SO), palm oil (PO), and a blend of palm and sunflower oils (PSO with PO:SO as 2:8 or 4:6) at different temperatures (180 and 190℃) and lengths of time (0.5 to 2.5 min). The quality of deep fat fried carrots was determined by the moisture and fat content, color, conjugated dienoic acid (CDA), hydroperoxide, p-anisidine value, and fatty acid composition. The moisture content of fried carrots decreased with increasing frying time, while the fat content increased. The CDA and p-anisidine values of carrots fried with SO were higher than those fried with PO because of greater unsaturated fatty acids content in SO. PSO was a better choice than SO or PO for deep fat frying carrots in the aspects of oxidative stability and ratio of unsaturated to saturated fatty acids. These results indicate that the quality of deep fat fried carrots depends on the type of oil and frying temperature used, as well as the length of time.

• 동아시아식생활학회지
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• 제23권4호
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• pp.470-476
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• 2013

The property of deep frying oil is one of the important factors in fried food quality. The purpose of this study is to identify the quality of deep frying oil in continuous usages for 4 days by two types of fryers: traditional deep-fat fryer and modified oil-water fryer. After frying pork cutlets, the frying oil was kept not only for several physical analyses such as color, viscosity, and water content but also for the quality analyses of frying oil, such as free fatty acid, double bond changes and oxidative rancidity formation. The oil fried in a traditional deep-fat fryer was significantly increased in terms of physical values including moisture content, viscosity, and color, compared to those of the modified fryer, continuously for 4 days. The oil fried by a traditional deep-fat fryer exhibited a significant increase in its free fatty acid content compared to that fried by a modified oil-water fryer, while the iodine value was significantly decreased in the oil fried by a traditional deep-fat fryer when compared to control oil and oil fried by the modified oil-water fryer. In the peroxide value as an indicator of primary oxidation products, the oil fried by both fryers was significantly increased till the second day but decreased in value after the third day because of unstable hydroperoxide decomposition. The p-anicidine value is used as an indicator of secondary oxidation products, the oil fried in a traditional deep-fat fryer was significantly increased in value compared to that of a modified oil-water fryer.

• 한국식품영양과학회지
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• 제20권2호
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• pp.162-166
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• 1991

시중에 판매되고 있는 5종류 20가지 튀김식품을 구입하여 이들 튀김 식품에 함유되고 있는 지질의 함량과 그 조성을 알아보고저 하였따. 조사한 식품의 종류는 도오너츠, 야채튀김, 핫도구, 닭 튀김 그리고 프렌치 프라이였다. 모든 튀김 식품군의 총지질 함량은 평균 20%를 상호하였고 도오너츠중 하나는 55.2%로서 모든 시료중에서 가장 높은 지질함량을 나타내었다. 극성지질함량은 평균적으로 총지질 함량 중 거의 40%였으며 높은 극성지질을 함유하고 있었다. 각 식품에서 추출된 총지질의 지방산 조성은 모든 식품군에서 공통적으로 oleic acid의 함량이 가장 많았고, 그 다음이 oleic acid 그리고 linoleic acid의 순서인 것이 특징이었다. 그 외 미량이나마 myristic acid를 위시하여 arachidic, eicosenoic, erucic acid 등으로 조성되어 있었다.

• 동아시아식생활학회지
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• 제18권2호
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• pp.181-189
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• 2008

In this study, changes in total trans fatty acid (tFA) and fat contents were determined in soybean oil, shortening, and olive oil after potato sticks were fried 30 consecutive times, respectively. Prior to frying, the potato sticks contained 3.8% fat, with 43.2% tFAs, After the first frying in soybean oil, the total tFA content of the potato sticks sharply decreased to 3.2%, and then it gradually increased to 8.1 % after 30 consecutive times of frying. However, the total fat content of the potato sticks, fried in soybean oil increased to 15.2% after the first frying and thereafter it decreased to 9.75% with 30 repeated episodes of frying. When the potato sticks were fried in olive oil, similar changes in tFA and fat contents were shown; while such changes were not observed when shortening was used. After 30 consecutive frying events, the tFA contents in the soybean oil and olive oil increased to 4.15 and 5.75%, respectively; however, such an increase was not observed in the shortening. One can assume that most of the tFAs in the fried oils were from the potato sticks, which contained relatively high tFA content during the repeated deep-frying process.

• 한국식품조리과학회지
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• 제23권3호통권99호
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• pp.369-377
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• 2007

The aims of this study were to develop and standardize the manufacturing procedures and ingredient formulation of non-fried, extrusion-puffed Yukwa. The quality and storage stability of the non-fried Yukwa (NF) were characterized and compared against a traditional deep-fried Yukwa (F). The moisture contents of both the NF and F were almost comparable at 5.12${\sim}$6.22% after the final product preparation. The textural hardness values of the NF samples were one-half to two times as hard as those of F, although no clear distinctions were reported between the two products by the sensory evaluation results (p<0.05). During storage, the acid value of F was 1.68 KOH mg/g on day 7, and then it rapidly increased to 5.52 KOH mg/g on day 14. In contrast, the acidity values of NF were 1.21 and 2.62 KOH mg/g on day 7 and 14, respectively. The peroxide values of the samples increased from 23.5 to 62.0 meq/kg (F) and from 2.0 to 2.5 meq/kg (NF) during the two weeks of storage after preparation, suggesting excellent fat stability for the NF product. Regarding the sensory evaluation results of the products, no significant (p<0.05) differences were noted between F and NF with scores of approximately 3.1 out of 5.0 points for the overall quality characteristics of the final products. Accordingly, we conclude that extrusion puffing technology could be adopted as an alternative to conventional deep fat frying as a partial manufacturing process of Yukwa.

• 한국식품과학회지
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• 제6권1호
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• pp.24-29
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• 1974

지방함량(脂肪含量)이 큰 가공식품(加工食品) 중 라면, 비스킷, 쿠키를 선택(選擇)하여, 동일(同一) 원료유지(原料油脂)(쇠기름)를 함유(含有)하며, 또 그 당류(糖類), 단백질(蛋白質), 식염함량(食鹽含量)이 크게 차이(差異)를 갖도록 각(各) 원료(原料)를 배합(配合)하여 실험실(實驗室)에서 제조(製造)한 후, 이 제품(製品)들에 함유(含有)된 이상(以上)의 성분(成分)들 또는 그 상호작용(相互作用) 생성물(生成物)들이 각(各) 제품(製品) 속의 유지성분(油脂成分)의 산패(酸敗)에 어떤 영향(影響)을 미치는가를 연구(硏究)하고자 하였다. 공통적(共通的)인 주원료(主原料) 밀가루와 쇠기름 외에 라면은 1.5%의 식염(食鹽)(튀김 전 함량(含量)), 비스킷은 20.0%의 설탕과 10.0%의 탈지분유(脫脂粉乳)(굽기 전 함량(含量)), 쿠키는 20.0%의 설탕(굽기 전 함량(含量))을 함유(含有)하고 있었으며, 이들을 control로 사용(使用)할 쇠기름과 함께 $47.0{\pm}1.5^{\circ}C$의 항온기(恒溫器) 속에 저장(貯藏)하여 일정기간(一定期間)마다 그 유지성분(油脂成分)을 추출(抽出)하여 과산화물가(過酸化物價)와 유리지방산가(遊離脂肪酸價)를 측정(測定)하였다. 각(各) 제품(製品) 속의 유지성분(油脂成分)의 안정성(安定性)을 볼 때 비스킷에 함유(含有)된 유지성분(油脂成分)의 안정성(安定性)은 control 보다 훨씬 좋았으며, 한편 라면에 함유(含有)된 유지성분(油脂成分)의 안정성(安定性)은 control 보다 훨씬 못하였다. 쿠키에 함유(含有)된 유지성분(油脂成分)의 안정성(安定性)도 control 보다 못하였으나 라면 속의 유지(油脂)처럼 불안정(不安定)하지는 않았다. 라면에 있어서는 비교적(比較的) 고온(高溫)에서의 튀김과정(過程)과) 그 속에 함유(含有)된 식염(食鹽)이 유지성분(油脂成分)에 대해서 산화촉진효과(酸化促進?果)를 가져온 듯 하며, 비스킷의 경우에는 그 속의 설탕과 탈지분유성분(脫脂粉乳成分)이 굽는 과정(過程)에서 Maillard형(型) 갈색화반응(褐色化反應) 생성물(生成物)들을 형성(形成)하여 그 속의 유지성분(油脂成分)에 대해서 강(强)한 산화억제작용(酸化抑制作用)을 나타낸 듯 하였다. 한편, 설탕함량(含量)은 크나 단백질성분(蛋白質成分)의 함량(含量)이 적었던 쿠키 속의 유지성분(油脂成分)의 안정성(安定性)이 비스킷의 경우와 같이 좋지 못하였던 사실(事實)은 비스킷 속의 유지성분(油脂成分)의 강(强)한 안정성(安定性)이 Maillard형(型) 갈색화반응(褐色化反應) 생성물(生成物)들의 항산화작용(抗酸化作用)에 의한 것이라는 생각을 보강(補强)하여 준다.

• 한국식품조리과학회지
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• 제25권2호
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• pp.189-198
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• 2009

This study was conducted to analyse middle school students' perceptions of seafood as well as their eating experiences and favorite cooking methods for seafood. It also examined the frequency and use of seafood on school lunch menus. Questionnaires were distributed to 739 students in 5 middle schools in the Busan area. On a scale of 5.00, the average scores for perceptions toward seafood were as follows: 3.67 for health & nutrition, 3.53 for taste, 2.53 for smell, 2.77 for convenience. The male students had significantly_(p<0.05) higher perception scores for health & nutrition, taste, and smell than the female students. Among 38 types of seafoods, the highest percentages for eating experiences included seaweed_(99.2%), anchovies_(99.1%), fried fish paste_(98.6%), shrimp_(98.4%), crab_(98.2%), squid_(97.9%), sea mustard_(97.8%), mackerel_(97.7%), dried squid_(97.3%), and hair tail_(96.9%). However, the majority of students had eaten a limited amount of seafood. The degree of seafood intake at home was significantly_(p<0.01) higher than at school. The students' favorite cooking methods for seafood were in the order of grilling, stir-frying, steaming, deep-fat frying, and soup. However, the middle school lunch programs primarily served as soup, seasoning, stir-fried, braised, deep-fat fried, and grilled, respectively. The main reasons for leaving seafood on a plate were inconvenience due to the fishbones_(62.7%), tasteless_(45.4%), and disliking the smell_(35.7%). Improvements that students wanted for seafood on school lunch menus included removal of fishbone for convenience_(67.0%), taste_(52.0), and increased variety of seafood types_(38.2%).

• 한국가정과학회지
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• 제6권1호
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• pp.45-56
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• 2003

The purpose of this study was to compare nutrient intake and food consumption by food frequency according to the obesity index of women college student in Kunsan. The subjects were 251 women college students who were randomly selected from Kunsan national university. Subjects were assigned to one of the following group based on BMI : underweight, normal weight and overweight. Nutrient intake and food consumption by food frequency were evaluated based on questionnaires and 24 hour recall method. The results were as follows. %RDA of calcium, iron and zinc of obese group were more than the underweight group(p＜0.05). %Fat was significantly correlated with the daily intakes of protein and vitamin E(p＜0.05). %Fat was significantly correlated with %RDA of energy, protein, vitamin E, vitamin B$_{6}$. RBW was significantly correlated with %RDA of iron. BMI was significantly correlated with %RDA of energy, calcium, phosphorus. The foods frequently consumed among students were cooked rice and gimchi. The frequencies of fish and mushroom were correlated with food behavior scores(p＜0.01). The frequencies of carbonated beverage(p＜0.01), hamburger & piazza, deep fried foods(p＜0.01), soybean curd fried fish cake(p(0.05) were correlated with nutritional knowledge scores.

• 대한영양사협회학술지
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• 제4권1호
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• pp.99-108
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• 1998

The purpose of this study was to investigate the effect of frying methods of chickens ; deep-fat frying with raw chickens(A), with pre-cooked chickens(B) on the physicochemical properties of frying oil and fried chickens in the school foodservice. Acid, peroxide and TBA value of frying oil were significantly increased by increasing the number of frying times and those of method A were higher than those of method B. On the contrary, Iodine value was decreased significantly with increasing the number of frying times but there is no significant difference between method A and B. In fatty acids, the content of saturated fatty acid increased while that of unsaturated fatty acid decreased as the frying times increased. Also viscosity, yellowness and redness increased significantly by increasing the number of frying times. The content of vitamin $B_1 $, of fried chicken by the frying methods was not significantly different, but vitamin $B_2 $the method A was higher than by the method B. Ca, P, Na, K and Fe contents of fried chickens by the method A were higher than those by the method B.