• 대한영양사협회학술지
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• 제12권2호
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• pp.157-171
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• 2006

This study was intended to suggest HACCP-based standard recipe for bellflower roots, classified as no thermal cooking process, served in a university foodservice operation. The time-temperature and microbial contamination level in each cooking step were analyzed. The temperatures of bellflower root, peeled garlic and green onion at receiving were at 13.8$\pm$2.8, 12.6$\pm$2.9 and 13.7$\pm$$0.8^\circC$ respectively, which were above the temperature limit. The time consumed for pre-preparation was up to 90 min at room temperature having high microbial growth potential. The levels of total plate counts (TPC) of bellflower root and garlic were over the limit of $10^6$ CFU/g as were the numbers of coliforms in bellflower roots. There were no microbial reductions in pre-preparation and cooking, which resulted in over $10^5$- $10^6$ CFU/g of TPC at service step. Two CCPs identified were washing/sanitation at pre-preparation and service steps. The control measures were washing/sanitation and temperature control. It was verified that CCPs for no cooking process developed in preceding studies were applicable for the microbiological food safety of this menu item. The HACCP-based standard recipe was developed to produce a quantity for 100 servings by observing the critical limits established for CCPs. These results suggest that the selection of proper provider is imperative to control the microbial contamination of raw materials at purchasing step. Also, the sanitary education program should be developed for the employees to understand and comply the HACCP plan and standard recipe.

• 한국식품저장유통학회지
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• 제14권4호
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• pp.394-399
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• 2007

본 연구에서는 전두유의 가수분해 조건에 따른 품질 특성을 조사하였다. 그 결과 효소제(KMF-G) 농도가 증가함에 따라 전두유 가수분해물의 당도, 칼슘 내인성, 및 총 유리아미노산 함량은 증가하였으며, SDS-PAGE 분석 결과 단백질의 분자량 변화는 0.20%(w/w)와 0.35%(w/w) 농도에서 유사한 패턴을 나타냈다. 전두유 가수분해물은 효소제(KMF-G) 농도 0.20%(w/w), 가수분해 시간 60분에서 가장 우수하게 나타났다. 전두유 가수분해물을 115, 130 및 $145^{\circ}C$에서 15초간 살균하였을 때 품질변화는 크지 않았다. 이상의 결과 전두유의 가수분해 최적조건은 효소제(KMF-G) 농도 0.20%(w/w), 가수분해 시간 60분으로 설정할 수 있었으며 식품소재로의 다양한 활용이 기대된다.

• 식품산업과 영양
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• 제5권1호
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• pp.18-24
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• 2000

• 한국식품과학회지
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• 제3권3호
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• pp.191-192
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• 1971

• 한국식품저장유통학회지
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• 제8권2호
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• pp.169-174
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• 2001

Chemical analysis and optimum preparation conditions for fig jam were investigated. Soluble solids, acid content and vitamin C of fig was 12.20。Brix, 0.14% and 2.27 mg/100g, respectively. Carbohydrate in fig juice was consisted of 54.43% glucose and 44.53% fructose. Potassium content of fig was 178.0 mg/100g. Moisture content and total sugar of fig fruit was 88.35% and 9.47%. In preparation of fig jam, the addition of 0.2% Citrus natsudaidai juice and 0.5% C. lemon juice as acid source was the best in regard with color and flavor determined by sensory evaluation. The ratio of sucrose : honey : oligo sugar(70:20:10) was also the best in addition of sugar source 60%(w/w) in total. Fig jam prepared in this experiment was better than that of commercial products in sensory evaluation, and microbial growth of this product was not recognized for one month at 30$\^{C}$.

• 한국식품영양학회지
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• 제8권4호
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• pp.289-292
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• 1995

A survey study was carried out on the preparation methods of the Winter Kimchies in Seoul. Chung Cheong and Kang Won area by questioning 203 homes Individually. The results showed that the cabbage Kimchi was prepared more than 95o of total Kimchi a good heads of the Chinese cabbage were selected as proper quality of the cabbage. The cabbage were brined for 7∼10 hours with using sun-dried salts mostly(66∼78%) In Seoul and Chung Cheong area the quality of Chinese cabbage was regarded as the primary factor and the seasoning materials in Kang Won area for good quality of Kimchi, more than 70eA of the residents prepared Kimchi in Kimchi jar, and the correlation between the jar use kind of resident such as house or apartment was significantly high (p< 0.000)

• 한국식품위생안전성학회지
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• 제12권1호
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• pp.39-46
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• 1997

Mandarin orange fruits were artificially contaminated with an organophosphorus insecticide phenthoate by dipping and the residue level of phenthoate was investigated during the purification steps of dietary fiber or bioflavonoid. The removal rate of phenthoate at 8 and 0.5 ppm levels was 98% in the total dietary fiber, 99% in the insoluble dietary fiber and 99.8% in the soluble dietary fiber preparations. Kuring the preparation of biflavonoid from peels at a 5 ppm pesticide level, the removal rate was 90% in the intermediate extract and 99.9% in the final extract. In conclusion, phenthoate residues in the peels of mandarin orange were mostly removed during the preparation processes of dietary fiber of bioflavonoid and its residue level would not raise any problem in safety aspects of the purified products.

• 한국식생활문화학회지
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• 제9권1호
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• pp.79-85
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• 1994

This study was conducted to determine the optimum conditions for the preparation of traditional Korean whole cabbage Kimchi with salted shrimp. Sensory, physical and chemical characteristics of Kimchi with various salted shrimp level(1.8, 3.6%), fermentation time(12, 24, 36 hrs) and storage period(1, 4, 7 days) were measured. As the fermentation time and storage day were extended, pH of Kimchis decreased but titratable acidity of Kimchis increased. The more salted shrimp in Kimchi resulted in the higher titratable acidity. The longer fermentation time and the longer storage resulted in the more citric, malic and succinic acid, and the less lactic and acetic acid in Kimchi. The optimum conditions for the preparation of Korean whole cabbage Kimchi were 3.6% salted shrimp level, 12 hours fermentation time and 84 hours(3.5 days) storage period.

• 한국식품영양과학회지
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• 제33권9호
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• pp.1492-1500
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• 2004

저열량 처방을 위한 식사대체제와 식이섬유ㆍ탄수화물 가수분해 억제제ㆍHCA를 주 성분으로 하는 체중감량제의 섭취 효과를 판정하기 위하여 20대∼50대의 BMI 25이상의 여성 자원자를 모집하여 9주간 시험을 실시하였다. 시험기간 동안 1일 1끼 식사는 식사대체제로 대치하고 1일 2회 체중감량제를 섭취하게 한 후 신체계측과 체조성, 배변 상황, 식이섭취 실태, 자각 증상 등의 변화를 조사하여 효과를 판정하였다. 시험 결과는 9주 동안 지속적으로 체중과 체지방, BMI, 허리 및 엉덩이 둘레가 감소한 것으로 나타났으며 체중감소율은 영양학적으로 안전한 범위에 속해 있었다. 혈청 지질에는 유의적인 변화가 없었으며 혈당과 인슐린이나 C-peptide 함량에도 유의적인 차이는 없었으며 BUN이나 ALP는 감소하였고 헤모글로빈은 유의적으로 증가하였으나 모두 정상범위에 있었다. 배변 시간은 단축되었으며 건강에 대한 부정적인 자각증상도 감소되었다. 1일 섭취 열량은 1300 kcal 정도로 유지되었으며 비타민 A, 비타민 $B_2$, 엽산, 칼슘, 철, 아연등의 섭취량은 권장량의 80% 미만으로 나타났다. 그러므로 본 연구의 저열량식사와 체중감량제의 섭취는 체중 및 체지방 감소와 배변에 효과적이었으며 부정수소를 감소시킬 수 있었다.

• 한국식생활문화학회지
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• 제25권3호
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• pp.251-261
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• 2010

This paper examines the dining tendencies of Koreans toward meat dishes and their related factors, with 301 people residing in Korea as subjects. We questioned this population on their restaurant choices, eating habits, preferences and a dislike with respect to method of cooking. All age groups, with the exception of 50~60 year-olds, were found to consume meat dishes in specialized restaurants. The selection factor for restaurants varied, depending on the age group: affordable cost was the most important factor for whom under 20 year-old. Whereas 20-40 year-old people considered taste and ambience the most for choosing restaurant. The 50-60 year-old people found to seek for convenient restaurant. In terms of the most preferred parts of beef, 20-30 year-old people preferred tenderloin (42.3%) while 40-60 year-old people preferred sirloin (45.6% and 41.2% each). All the other age groups preferred ribs the most (It was also found that) men preferred the rib parts and women preferred tenderloin. With respect to pork, all age groups preferred pork belly, with the highest response rate in the under 20 age group. When consuming meat dishes, 91.0% of respondents pointed to roasting as the most frequent preparation method, the reason being good taste was deemed the highest number of responses. In a survey on preference for stewed meats, 74.8% of the sample pool was found to prefer stew dishes but 24.9% of respondents provided negative answers, the reason for dislike was found to be poor taste for women, and both a long preparation time and poor taste for men. In fact, regardless of marital status, a high number of responses were given for poor taste as the reason for disliking stew dishes. Based on the examined factors for inconveniences in preparing meat dishes, the most common inconvenience factor was the odor of meat left on clothes after the dining experience, followed by the smoke generated in roasting meat, and the safety risk involved with changing the grill. In terms of stir fry preparation, the negative thoughts were due to the splashing of food and spices while cooking, followed by the meat odor left on clothes after dining experience, and the sanitation level of the cooking containers. For deep frying the sanitation level of cooking containers was the biggest reason for dislike, followed by splashing of food when preparing. Lastly, it was indicated that the problem of steaming method was a difficulty of judging the portion, on the top of this, people found that the sanitation level of cooking container and a long preparation time were also the problem of this cooking method.