• 한국식품영양과학회지
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• 제34권10호
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• pp.1536-1544
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• 2005

본 연구에서는 당뇨환자를 위한 아이스크림을 개발할 목적으로 아이스크림의 주원료인 우유단백질, 유지방과 설탕의 일부를 노란콩과 검정콩, 대두유 및 프럭토올리고당으로 대체한 아이스크림을 제조하여 동물실험을 통하여 산화스트레스 완화와 장 미생물생태 개선에 미치는 효과를 규명하였다. 동결건조한 아이스크림을 AIN-93 식이의 $30{\%}$수준으로 첨가하여 실험식이를 제조하였다. 5주령 된 Sprague Dawley 종 수컷 쥐를 당뇨를 유발하지 않은 정상군과 당뇨군 5군으로 나누고, streptozotocin으로 당뇨를 유발하고, 실험식이를 자유롭게 4주 동안 섭취시켰다. 희생된 쥐의 장기와 혈액을 취하고, 항산화능 및 장내미생물생태에 미치는 효과를 측정하여 다음과 같은 결과를 얻었다. 혈장의 지질과 산화물 농도는 당뇨군이 정상군보다 유의하게 높았다. 당뇨군 중에서 콩아이스크림군과 올리고당첨가 검정콩아이스크림군이 우유아이스크럼군에 비해 혈장 지질과산화물의 농도가 유의하게 낮았으며, 올리고당 첨가 우유아이스크림과 올리고당 첨가 노란콩아이스크림을 섭취한 군도 낮은 경향을 보였다. 간에서의 지질과산화물 농도는 우유아이스크림군만이 정상군에 비해 유의하게 높았으며, 올리고당 또는 콩 첨가 아이스크림군 모두 정상군과 유의한 차이를 보이지 않았다. 적혈구의 SOD 활성은 콩아이스크림군이 우유아이스크림군에 비하여 유의하게 높았다. 적혈구에서의 GSH-Px 활성과 catalase 활성은 올리고당첨가 검정콩아이스크림군이 다른 군에 비해 유의하게 높았다. 유익한 혐기성균인 Latobacilli 균수와 Bifidobacteria 균수가 올리고당첨가 콩아이스크림군에서 분변 중에 유의하게 증가하였으며, 콩아이스크림과 올리고당첨가 아이스크림도 우유아이스크림에 비해 유익한 세균의 증식을 촉진시켰다. 결론적으로 올리고당 첨가 콩아이스크림은 당뇨쥐에서 산화스트레스를 억제하고 장생태를 개선하는 효과를 보였다.

• 한국식품과학회지
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• 제32권5호
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• pp.1173-1178
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• 2000

본 연구에서는 크림이 첨가된 난백젖산균발효식품에서 Lactobacillus acidophilus(KCTC 2182)생균수의 경시적인 변화, 크림 첨가 난백젖산균발효식품으로 만든 아이스크림의 관능적인 특성과 경도를 조사하여 다음과 같은 결과를 얻었다. (1) 크림의 첨가비율이 높을수록 젖산균 생육곡선의 stationary phase가 연장되고, 발효시간별 생균수도 높은 경향을 나타냈다. (2) Formula 4(크림 첨가비율 40%)와 Formula 5(크림 첨가비율 50%)로 만든 아이스크림의 관능적 특성이 다른 시료보다 우수하였으며, Formula 4의 15시간 발효시료가 아이스크림 제조원료로서 적합하였다. (3) 경도의 측정 결과를 보면 크림의 첨가비율이 증가할수록 경도가 감소하여 Formula 5의 경도가 가장 낮았다.

• 한국축산식품학회지
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• 제37권1호
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• pp.38-43
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• 2017

This study was conducted to investigate the physical and sensory properties of ice cream containing fermented pepper powder. Three ice cream formulas were manufactured: 1, control; 2, supplemented with 0.1% fermented pepper powder; and 3, supplemented with 0.2% fermented pepper powder. Formulas 2 and 3 had significantly higher viscosity and lower overrun than formula 1 (p<0.05). Additionally, ice creams supplemented with fermented pepper powder were harder and maintained their forms longer than the controls. 0.2% fermented pepper powder added ice cream had no pungency as much as that of control and overall sensory attribute was not significantly different from control. Therefore, ice cream containing fermented pepper powder maintained physical and sensory properties similar to the controls, and maintenance was better. It means fermented pepper powder ice cream can be utilized as the material of functional food (dessert).

• 한국동물위생학회지
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• 제36권2호
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• pp.95-103
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• 2013

The hazard analysis critical control point (HACCP) system was introduced to the Korean livestock slaughter and product processing business in 1997. Ice cream manufacturers focus on the sterilization process in order to reduce microorganism, so the HACCP-accredited ice cream manufacturers particularly set the sterilization process as critical control point (CCP). Therefore, the microbiological test results on the finished products can be considered as one of the indicators which show the level of microbiological control in the ice cream manufacturers. Accordingly, this study was carried out to examine if there is a meaningful difference in terms of the microbiological control level between the HACCP-accredited and non-accredited ice cream manufacturer groups by comparing aerobic plate count (APC) of ice creams. The mean of APC was 1.68 Log CFU/g in the HACCP-accredited ice cream manufacturer group and 2.59 Log CFU/g in the non-accredited ones respectively and there was a statistically significant difference (P<0.05). The test results suggest that the level of microbiological control in the HACCP-accredited ice cream manufactures is much higher than that of non-accredited ones.

• 한국식생활문화학회지
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• 제26권5호
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• pp.417-428
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• 2011

To promote use of nutrition labels, degrees of awareness, use, and satisfaction of nutrition labeling on eating-out menus were investigated by a self-recorded questionnaire from May to July 2010 in 629 participants who visited four bakery chains (n=409) and three ice-cream chains (n=220) located in Daejeon. Of the subjects 53.4% were female, 68.8% aged 20~29 years, and 59.3% visited bakery or ice-cream stores 1~3 times per month. Only 38.2% of participants had knowledge of nutrition-labeling mandates for eating-out menus, and 74.9% had seen labels before in bakery and ice-cream stores. Most subjects understood calorie amount and daily value of sodium very well, but they failed to understand the meaning of daily value. Only 21.2% of the subjects understood nutrition label information completely. Of the participants, 46.7% read nutrition labels in bakery or ice-cream stores when purchasing. Among the subjects who read the labels, 77.2% (36.1% of total subjects) referred to the label information when selecting a menu and 46.9% (21.9% of total subjects) had experienced altering their menu choice based on the information. Exactly 53.3% of subjects answered they did not read nutrition labels since they were not interested or had no time, or because the labels were not noticeable. Satisfaction of the place, timing, and format of nutrition labels at bakery and ice-cream stores fell below average overall. Many subjects wanted trans fat and cholesterol to be added to the labels. In conclusion, degrees of perception, use, and satisfaction of nutrition labels at bakery and ice-cream stores were still low. More effective publicity and consumer education about nutrition labeling will be necessary, and bakery or ice-cream companies should make efforts to improve nutrition labeling such as providing format and place.

• 한국축산식품학회지
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• 제38권6호
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• pp.1216-1225
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• 2018

Shelf-life is defined as the amount of time during which a food product retains its desired sensory, chemical, and physical characteristics while remaining safe for consumption. The food industry needs to rapidly obtain the necessary information for determining the shelf life of its products. Here we studied the approaches available for conducting accelerated shelf-life tests. Accelerated shelf-life testing is applied to a variety of products to rapidly estimate change in characteristics with time. The aim of this work was to use accelerated shelf-life testing to study the changes in pH, microbiology, and sensory characteristics of ice cream by the application of a kinetic approach and, based on the observations, to estimate its shelf life. As per the current law, there is no shelf life on ice cream. Our results suggest that the shelf life of an ice cream sample was 24.27 months at $-18^{\circ}C$, 2.29 months at $-6^{\circ}C$, 0.39 months at $-1^{\circ}C$, and 0.15 months at $4^{\circ}C$. Results of this study suggest that a set expiration date on ice cream might also contribute to effective management of ice cream characteristics in the retail chilled chain.

• 한국식품조리과학회지
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• 제19권2호
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• pp.216-222
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• 2003

The effects of hydrolysis times and calcium source additions (calcium lactate, calcium carbonate), on the qualify characteristics of soy ice cream prepared with soy protein isolate(SPI), were studied. Increasing the hydrolysis time decreased the viscosity and overrun of soy ice creams, but increased the melt-down property. The addition of calcium lactate increased the viscosity of the soy ice cream mix, but no changes were observed from the calcium carbonate addition. The overrun of calcium lactate samples was higher than on addition of calcium carbonate. The addition of calcium lactate and calcium carbonate resulted in decreased melt-down properties, although these effects were more evident in the calcium lactate samples. However, calcium carbonate addition resulted in higher scores in the overall quality of the soy ice creams. In conclusion, better soy ice cream could be prepared by treating the SPI with Flavorzyme for 50 min, along with calcium fortification in the form of calcium carbonate.

• 천문학회보
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• 제40권1호
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• pp.65.3-66
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• 2015

The determination of three dimensional parameters (e.g., radial speed, angular width, source location) of Coronal Mass Ejections (CMEs) is very important for space weather forecast. To estimate these parameters, several cone models based on a flat cone or a shallow ice-cream cone with spherical front have been suggested. In this study, we investigate which cone model is proper for halo CME morphology using 33 CMEs which are identified as halo CMEs by one spacecraft (SOHO or STEREO-A or B) and as limb CMEs by the other ones. From geometrical parameters of these CMEs such as their front curvature, we find that near full ice-cream cone CMEs (28 events) are dominant over shallow ice-cream cone CMEs (5 events). So we develop a new full ice-cream cone model by assuming that a full ice-cream cone consists of many flat cones with different heights and angular widths. This model is carried out by the following steps: (1) construct a cone for given height and angular width, (2) project the cone onto the sky plane, (3) select points comprising the outer boundary, (4) minimize the difference between the estimated projection points with the observed ones. We apply this model to several halo CMEs and compare the results with those from other methods such as a Graduated Cylindrical Shell model and a geometrical triangulation method.

• 천문학회보
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• 제42권2호
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• pp.62.1-62.1
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• 2017

In space weather forecast, it is important to determine three-dimensional properties of CMEs. Using 29 limb CMEs, we examine which cone type is close to a CME three-dimensional structure. We find that most CMEs have near full ice-cream cone structure which is a symmetrical circular cone combined with a hemisphere. We develop a full ice-cream cone model based on a new methodology that the full ice-cream cone consists of many flat cones with different heights and angular widths. By applying this model to 12 SOHO/LASCO halo CMEs, we find that 3D parameters from our method are similar to those from other stereoscopic methods (i.e., a triangulation method and a Graduated Cylindrical Shell model). In addition, we derive CME mean density (${\bar{\rho}_{CME}}={\frac{M_{total}}{V_{cone}}}$) based on the full ice-cream cone structure. For several limb events, we determine CME mass by applying the Solarsoft procedure (e.g., cme_mass.pro) to SOHO/LASCO C3 images. CME volumes are estimated from the full ice-cream cone structure. For the first time, we derive average CME densities as a function of CME height for several CMEs, which are well fitted to power-law functions. We will compare densities (front and average) of geoeffective CMEs and their corresponding ICME ones.

• 천문학회보
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• 제41권1호
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• pp.47.1-47.1
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• 2016

The determination of three dimensional parameters (e.g., radial speed, angular width, source location) of Coronal Mass Ejections (CMEs) is very important for space weather forecast. To estimate these parameters, several cone models based on a flat cone or a shallow ice-cream cone with spherical front have been suggested. In this study, we investigate which cone model is proper for halo CME morphology using 26 CMEs which are identified as halo CMEs by one spacecraft (SOHO or STEREO-A or B) and as limb CMEs by the other ones. From geometrical parameters of these CMEs such as their front curvature, we find that near full ice-cream cone CMEs are dominant over shallow ice-cream cone CMEs. Thus we develop a new full ice-cream cone model by assuming that a full ice-cream cone consists of many flat cones with different heights and angular widths. This model is carried out by the following steps: (1) construct a cone for given height and angular width, (2) project the cone onto the sky plane, (3) select points comprising the outer boundary, (4) minimize the difference between the estimated projection speeds with the observed ones. We apply this model to 12 SOHO halo CMEs and compare the results with those from other stereoscopic methods (a geometrical triangulation method and a Graduated Cylindrical Shell model) based on multi-spacecraft data.