• 한국조리학회지
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• 제20권6호
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• pp.91-101
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• 2014

본 연구에서는 우리나라 고유의 전통발효유인 타락을 이용하여 디저트식품으로 선호도가 높은 아이스크림 제품류을 제조하고(sherbet 1종, 아이스밀크 2종(IM-2, IM-4), 아이스크림 1종(IC-6)), 각 타락 아이스크림류의 품질 특성을 알아보고자 한다. 타락 아이스크림류의 믹스의 점도는 수분 함량이 가장 높은 Sherbet이 가장 낮았고, 고형분 함량이 가장 높은 IC-6이 유의적으로 높았다. 오버런은 10분에서는 유지방함량이 높았던 IC-6이 높은 값을 나타냈고, 최종 30분에서는 모든 시료간의 유의적 차가 없었다. 녹아내리는 정도는 IC-6이 가장 높았고, Sherbet이 가장 낮은 값으로 측정되었다. 유산균수는 Sherbet은 7.32 Log CFU/g으로 유의적으로 낮게 계측되었고, IM-2, IM-4, IM-6는 8.35~8.49 Log CFU/g으로 유의적 차이가 없었다. 타락 아이스크림류 관능적 평가에서 먼저 강도평가에서 우유향에서는 IC-6이 4.10으로 가장 높았고, 신맛은 Sherbet이 4.20, IM-2가 4.10으로 평가되었으며, 단맛은 IC-6이 5.05로 가장 높게 평가되었고, 쓴맛은 IC-6이 1.65로 낮게 평가 되었다. 크리미한 정도는 IC-6이 4.60으로 유의적으로 높게 평가되었고, 바디감도 5.05로 가장 높게 평가되었다. 외관, 맛, 풍미, 조직감의 선호도에서 IC-6이 다른 시료에 비해 유의적으로 높게 평가되었고, 전반적인 선호도에서 IC-6이 5.15로 가장 높게 평가되었으며, Sherbet이 3.75, IM-2가 3.05, IM-4가 2.50으로 평가되어 타락을 첨가한 아이스크림류는 유지방 함량이 높은 아이스크림이 가장 좋은 관능 선호도를 나타내었고, 유지방함량이 중간정도인 아이스밀크류에 비해 유지방 함량이 없는 Sherbet의 관능 선호도가 조금 더 높았다.

• 한국식품과학회지
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• 제31권5호
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• pp.1235-1240
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• 1999

본 실험은 콩비린내의 주요 생성효소인 LOX가 결핍된 콩의 가공시 특성을 살펴봄으로 식품학적 이용 가능성을 검토해 보고자 실시하였다. 몇가지 가공상태의 콩의 LOX 활성을 측정한 결과 전지콩분말, 탈지콩분말, 콩단백의 순으로 LOX의 활성이 감소되는 것으로 나타났는데 특히 탈지와 콩단백 제조시 황금콩의 활성 저하가 가장 현저하였다. 콩나물 재배 시에는 황금콩과 진품콩의 자엽 부분에서 LOX 활성이 상당히 나타났다. 두유 제조시에는 진품콩과 진품콩 2호로 만든 경우 황금콩 두유 보다 콩비린내가 적게 난다고 평가되었으며, 콩나물에서는 진품콩 2호가 배축 신장율과 수율은 떨어졌으나 콩나물 비린내는 적은 것으로 평가되었다. 아이스크림 제조 시에는 황금콩 탈지분을 이용한 경우 탈지분으로 만든 대조군 아이스크림에 비하여 콩비린내가 많이 나는 것으로 감지되었으나 진품콩 2호 탈지분을 이용한 경우에는 콩비린내를 거의 감지하지 못하였다. 이상에서 LOX 결핍 콩은 가공시비린내 개선의 효과를 나타내어 가공식품으로서의 이용 가능성을 나타내 주었다.

• 한국식품영양학회지
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• 제25권1호
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• pp.105-115
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• 2012

The purpose of this study was to investigate the dietary habits and snack consumption behaviors of middle school students with different obesity indexes in the Chungnam area. The survey was carried out using self-questionnaires and included 385 students(119 underweight, 193 normal weight, 66 overweight). The rate of skipping meals was higher for underweight students than overweight students; however, this difference was not statistically significant. The mean time of meal was 10 to 20 minutes and the criteria for choosing to eat a meal were 'hunger' and 'taste' in all groups. More than half of the subjects ate snacks 1 time a day, which were purchased outside. The typical snack time was 'between lunch and dinner'. The criteria of for consuming a meal were 'taste' and 'price' in all groups. In the underweight group, the snack food scores were ice cream(4.4), fruit(4.3), fried chicken(4.1), sports beverage(4.0), fruit juice(4.0), pizza(4.0) and, tteokbokki(3.9). In the normal weight group, the snack food scores were ice cream(4.3), fried chicken(4.2), pizza(4.0), sports beverage(3.9), fruit juice(3.9) and, tteokbokki(3.9) in the overweight group, the snack food scores were ice cream(4.3), fruit(4.3), fried chicken(4.2), yogurt(4.0), sports beverage(4.0), fruit juice(4.0) and, ramen(4.0). In conclusion, the snaking behaviors of the subjects were not significantly different based on their obesity index. However, this study may provide basic information on the snacking behaviors of middle school students, and the findings suggest that nutrition education or counseling can improve snack intake habits and positive behaviors toward healthy adolescents diets.

• 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.

• 한국미생물·생명공학회지
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• 제50권3호
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• pp.361-374
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• 2022

For this study, we designed and produced mulberry low-fat ice cream supplemented with synbiotics (MLF-ISS). The sensory characteristics and physical, chemical, and microbiological qualities of MLF-ISS were then determined. Mulberry juice inoculated with or without probiotic (Lactobacillus plantarum TISTR 926 and Saccharomyces boulardii CNCM I-745) was also tested at 37℃ for 24 h to determine probiotic growth rate, pH, total anthocyanin content (TAC), total phenolic content (TPC), and antioxidant activity (AA). Only the TAC of mulberry juice inoculated with S. boulardii CNCM I-745 increased considerably (p < 0.05) among these parameters. MLF-ISS was produced with varied mulberry fruit concentrations (0, 10, 20, 30, or 40%) (w/w). The MLF-ISS prepared with 30% mulberry fruit (w/w) (30-MLF-ISS) had a higher score in appearance, color, and sweetness (p < 0.05) when sensory qualities were measured using the 9-point hedonic scale method. In the CIE lab system (L^*, a^*, b^*), the color values of 30-MLF-ISS were 27.80 ± 0.26, 12.99 ± 0.59, and 1.43 ± 0.05, respectively. The 30-MLF-ISS was also subjected to a proximate analysis. The melting rate of 30-MLF-ISS was 0.29 ± 0.03 g/min and the time it took for the first drop to fall was 37.00 ± 7.00 min. TAC, TPC, and AA of 30-MLF-ISS were observed to alter significantly (p < 0.05) during varied intervals of storage at - 18℃ (0, 30, and 60 days). The viability of probiotics in 30-MLF-ISS slightly decreased after storage at -18℃ for 8 weeks, but remained about 6 log CFU/g. During storage at -18℃ for 0 and 120 days, no pathogenic bacteria were detected in 30-MLF-ISS. These findings show that 30-MLF-ISS has nutritional and functional value, is free of foodborne pathogenic bacteria, is safe for consumers' health, and is suitable for application in the ice cream and related food industries.

• 한국식품영양학회지
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• 제17권2호
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• pp.212-219
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• 2004

유자 착즙액과 동결시킨 착즙액의 첨가 비율을 달리한 아이스크림을 제조하여 관능적 특성 및 영양성분을 분석하였다. 비타민 C는 대조군과 동결 유자즙 1%를 첨가한 경우 검출되지 않았으며 생 유자즙을 3% 첨가한 경우 4.7 mg/100g 이었으나 동결 유자즙 3%첨가군 1 mg/100g으로 그 함량이 월등히 낮았다. 유리당은 sucrose, lactose 및 maltose가 검출되었으며 전 실험군에서 대조군에 비해 그 함량이 낮았으며 유자즙의 첨가비율이 높을수록 유리당의 함량은 낮았다. 유자 아이스크림 중의 유기산은 oxalic acid, malonic acid, malic acid 및 citric acid가 검출되었으며 citric acid의 함량이 가장 높았다. 생유자즙을 이용한 아이스크림에서 citric acid는 즙의 첨가비율과 비례적으로 증가하여 3% 첨가군의 경우 6.3 mg/100g으로 가장 높은 함량이었다. 그러나 동결유자즙을 첨가한 실험군에서는 첨가비율에 관계없이 0.5-0.6 mg/100g으로 낮은 함량이었다. 아이스크림중의 무기물은 동결하지 않은 유자즙을 3% 첨가한 군에서 3399.96 mg/100g으로 가장 높았고, 인, 칼슘 및 나트륨의 순서로 그 함량이 높았다. 관능검사 결과 유자향과 유자맛은 동결하지 않은 유자즙을 3% 첨가하였을 때 가장 많이 느낄 수 있었으나 떫은 맛과 신맛도 상대적으로 높게 나타나 전체적인 기호도에서는 동결 유자즙 2% 첨가군이 가장 좋았다. 영양학적 특성과 관능적 특성 모두를 고려할 때 동결하지 않은 유자즙 3% 첨가군이 가장 우수하였다.

• 대한설비공학회:학술대회논문집
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• 대한설비공학회 2004년도 동계학술대회 논문집
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• pp.91-91
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• 2004

• 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.

• 한국식생활문화학회지
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• 제31권3호
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• pp.205-212
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• 2016

The purpose of this study was to investigate the nutrition knowledge, perception, and intake frequency of milk and milk products among middle school students as well as provide the basic data needed for increasing milk and milk product consumption. To achieve the purpose of this study, a survey with 385 students of four middle schools located in Chuncheon was conducted. The level of nutrition knowledge of milk and milk products in females was slightly higher than that in males (p<0.01). Flavored milk and ice cream were preferred the most in each category, and 'taste' influenced the selection of milk and milk products the most. The intake frequency of whole milk was the highest, and that of flavored milk was lowest among various milks. Ice cream showed the highest intake frequency while cheese showed the lowest among milk products. Male students showed higher intake frequency of milk and milk products. Groups having high level of nutrition knowledge showed the highest intake of whole milk, whereas groups having a low level of nutrition knowledge preferred processed milk, low fat or non-fat milk, and cheese the lowest.

• 한국우주과학회:학술대회논문집(한국우주과학회보)
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• 한국우주과학회 2011년도 한국우주과학회보 제20권1호
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• pp.28.3-28.3
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• 2011

Halo coronal mass ejections (HCMEs) are mainly responsible for the most severe geomagnetic storms. To minimize the projection effect of the HCMEs observed by coronagraphs, several cone models have been suggested. These models allow us to determine the geometrical and kinematic parameters of HCMEs : radial speed, source location, angular width, and the angle between the central axis of the cone and the plane of the sky. In this study, we compare these parameters form two representative cone models (the ice-cream cone model and the asymmetric cone model) using well-observed HCMEs from 2001 to 2002. And we obtain the root mean square error (rms error) between observed projection speeds and calculated projection speeds for both cone models. It is found that the average rms speed error (89 km/s) of the asymmetric cone model is a little smaller than that (107 km/s) of the ice-cream cone models, implying that the radial speeds from both models are reasonably estimated. We also find that the radial speeds obtained from two models are similar to each other with the correlation coefficient of about 0.8.