• 한국식생활문화학회지
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• 제33권5호
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• pp.411-425
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• 2018

Low sodium (1,300 mg) containing menu items and recipes applicable to institutional food services were developed while maintaining taste and nutrition contents. These developed recipes were used in a total of 258 dish items, including 39 one-dish meals, 43 guk or jjigae (soups or pot stews), 59 meat or fish side-dishes, 94 vegetable side-dishes, 9 jeons (pan-fried dishes), and 14 kimchis or pickles. A total of 90 menu items using 258 dishes were categorized into one-dish menu items or Korean dining table-setting items. They were re-sorted to soup or pot stew containing or not containing items. The protein content was significantly higher in one-dish menus than in Korean dining table-setting menus (p<0.05), whereas the energy, carbohydrates, lipids, and sodium did not differ significantly between them. Menus including guk showed no significant differences in energy, carbohydrates, lipids, or sodium when compared with menus not including guk. For practical application of these developed low sodium menu items for institutional food services, education manuals for nutrition should be developed, and networks among governmental agencies, institutional food services and research institutions should be established.

• 한국식품영양과학회지
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• 제46권1호
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• pp.115-122
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• 2017

본 연구에서 개발한 저나트륨 조리법으로 만든 한식 메뉴에 대해 단체급식소와 외식업소에서의 활용 가능성을 평가하고자 소비자 기호도 조사를 시행한 결과는 다음과 같다. 메뉴별로 성인남녀 50명 이상을 대상으로 9점 척도로 평가한 결과 전체적인 수응도 평균은 6.25점이었고, 쇠갈비구이(7.88), 불고기(7.63), 멸치볶음(7.46), 쇠고기장조림(7.45), 육원전(7.38), 돼지갈비찜(7.35) 순으로 전체적인 수응도가 높았고 시금치나물(5.04)이 가장 낮았다. 한편 성별에 따른 전체적인 수응도의 차이 분석 결과 떡국, 콩비지찌개, 육개장, 더덕구이, 오징어볶음, 멸치볶음, 고등어조림, 도토리묵 무침, 탕평채, 마늘종장아찌 등은 남자의 수응도가 여자보다 유의적으로 높았다. 또한, 본 연구에서 개발한 저나트륨 한식에 대한 전체적인 수응도와 평소 각 메뉴에 대한 기호도간에는 닭찜, 연근우엉조림, 고사리나물 등 총 27개 메뉴가 양(+)의 상관관계가 있었고, 평가 음식의 간(짠맛)의 정도와 전체적인 수응도 간에는 비빔밥, 비빔국수, 떡국, 숙주나물 등 총 26개 메뉴가 유의적인 양(+)의 상관관계가 있었다. 그리고 비빔국수와 도토리묵무침은 평소 싱겁게 먹을수록 전체적인 수응도가 유의적으로 높았으며, 전체적인 수응도와 연령 간에는 탕평채, 버섯전골, 쇠갈비찜 등 총 11개 메뉴가 양(+)의 상관관계가 있었다. 연구 결과를 종합해볼 때 평가대상 전 메뉴의 전체적인 수응도가 '보통' 수준 이상으로 평가되었으므로 본 연구에서 개발한 저나트륨 한식 조리법은 가정뿐만 아니라 단체급식소와 외식업소 등에서 효과적으로 활용 가능하다고 판단된다.

• 동아시아식생활학회지
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• 제25권3호
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• pp.460-473
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• 2015

This study aimed to create a standardized recipe using three cultivars of tomatoes (Chal-tomato, Daejeo-tomato, Blacktomato) and select an appropriate tomato for producing tomato Jangajii through quality and sensory evaluation. With regard to the proximate composition of tomato Jangajii, moisture and ash contents of Chal-tomato were highest in the early stage of storage, whereas moisture, crude protein and ash contents of Black-tomato were highest in the final stage of storage. Daejeotomato showed minimal changes in pH, but showed the highest salt and sugar contents. L value increased with increasing storage time and then decreased thereafter (p<0.001). The a and b values decreased with increasing storage time and then increased thereafter (p<0.001). The reducing sugar content increased with increasing storage time and then decreased thereafter (p<0.001). With regard to Daejeo-tomato, hardness was the highest (p<0.001), and total microbial counts were lowest (p<0.001). Daejeo-tomato showed the lowest activities of PME as a softening enzyme and PG. For sensory properties, Daejeo-tomato showed a relatively high preference for all items except aroma. Based on the above results, Daejeo-tomato Jangajii showed superior quality characteristics and high preference in general among tomato Jangajii from all three cultivars of tomatoes. Therefore, Daejeo-tomato Jangajii is useful as low-sodium tomato Jangajii in light of quality characteristics and preference.

• 대한지역사회영양학회지
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• 제17권6호
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• pp.724-736
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• 2012

This study was intended to investigate the sodium-related perception, dietary behavior, and practicability of methods for reducing sodium intake(RSI) according to the stage of change in consumers. The survey was conducted to 770 housewives, among them 553 subjects who answered the key questions for the stage of change were categorized into 'Maintenance (M)' stage (maintaining reduced salt intake for more than 6 months; n = 287, 51.90%), 'Action (A)' stage (maintaining reduced salt intake for less than 6 months; n=139, 25.14%), and 'Pre-Action (P)' stage (not starting reduced salt intake; n = 127, 22.97%). The subjects in M and A were significantly older than those in P (p < 0.01). The scores of desirable dietary habit and dietary balance were the highest in M followed by A and P. When eating out, the subjects in P considered 'price' more and 'healthiness of food' less than those in M and A did. Among the guidelines for RSI, 'Avoid Processed Foods', 'Eat enough vegetables and fruits' and 'Add little amount of dipping sauce for fried food' were selected as the three easiest items to perform. With regard to the sodium-related perception, the subjects in M considered eating-out food to be more salty than homemade dishes, read nutrition labels more, avoided table salt or dipping sauce for fried food more, and had 'own low-sodium recipe' than those in P (p < 0.001). It is suggested that practicability of actions for RSI and the stage of change should be considered to develop effective personalized education program and nutrition guidance.

• 대한지역사회영양학회지
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• 제19권5호
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• pp.425-435
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• 2014

Objectives: The purpose of this study was to develop a Na-reduction education program and apply it for cooks who prepare meals in day-care centers. To development of the program was based on increasing the self-awareness of salinity, eating behaviors and enforcing skills of low-Na cooking. Methods: The study was carried out from April to October in 2013, fifty five cooks participated in this program. The Na reduction program composed of 4 sessions of education which included a 90-minute lecture and self-reevaluation of personal salt-sensitivity degree and three low Na recipe cooking classes. In order to measure the effectiveness of the program, the pretest and posttest of salinity of the soups provided by day care centers was conducted at registration and 5 month after the program with the same menu. Results: After the conduct of the program, salimeter using rate was increased from 8.2% to 94.6% after the program and the other measuring instruments using rate was gradually increased. We observed that the score on eating behaviors increased 1.51 points from 38.80 to 40.31 after the intervention program (p < 0.001). Further, increased knowledge and skill provided by the intervention program resulted in improved Na-reduction cooking capability. According to the results from analyzing the soup salinity, the salinity in watery soup was significant reduced from 0.556 to 0.449 0.107 and soybean-paste soup was significant reduced from 0.669 to 0.551 after the intervention program (p < 0.001). Conclusions: As the result of fact, the intervention programs that was based on self-reevaluation, to enforce practical skill and consciousness was effective to serve low sodium menu at day care centers.

• 한국식품조리과학회지
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• 제32권3호
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• pp.342-352
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• 2016

Purpose: This study conducted an Importance-Performance Analysis (IPA) of selective attributes of Home Meal Replacement (HMR) as well as it examined the consumers' needs and willingness to buy HMR products to explore the need for developing more HMR products. Methods: This study was conducted among domestic consumers living in Seoul and its metropolitan areas, in the age range from the 20s to the 50s, and who had experience in purchasing HMR products. From the 490 surveys retrieved, 472 (96.3%) valid surveys were analyzed. Results: The analysis of the frequency of consuming HMR products showed the following results: 247 respondents answered '1-3 times a month' (52.3%); 167 respondents stated '1-2 times a week' (35.3%). With respect to the reason of purchase, 'simplicity of the recipe' was the most common, accounting for 188 respondents (39.8%), followed by 'time efficiency' accounting for 172 respondents (36.4%). Analysis of the demand for bibimbap (mixed rice) HMR products showed that 'chicken bibimbap' had the highest preference with 5.32 points, followed by 'bulgogi bibimbap' (5.08 points), and 'kimchi bibimbap' (4.96 points). In the case of HMR products that need to undergo further development, 'low-sodium products' received the highest points of 5.41 points, followed by 'small packaged products' (5.05 points), and 'functional products' (4.98 points). The factor analysis of the 13 selective attributes showed that they can be divided into 3 factors. The IPA analysis of the selective attributes of HMRs showed 'hygiene', 'taste', 'easy to go packaging', 'convenience in intake', and 'accessibility' in the 1st quadrant. In the 2nd quadrant, 'price' and 'freshness' were shown as the factors. In the 3rd quadrant, 'easy to serve', 'familiar food menu', and 'consistent menu' were shown as the leading factors, and in the 4th quadrant, 'saving labor' was the only factor. Conclusion: Based on these results, the research concludes that with respect to developing HMR products, there is a high demand for low sodium, low calorie, small packaged products; thus, showing the need to develop various HMR products for customer satisfaction. Furthermore, it shows that there is a need to consider developing HMR products that can maintain freshness at an affordable price.

• 한국전기전자재료학회:학술대회논문집
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• 한국전기전자재료학회 2004년도 추계학술대회 논문집 Vol.17
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• pp.280-284
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• 2004

Multicrystalline silicon wafers were textured in an alkaline bath, basically using sodium hydroxide and in acidic bath, using mainly hydrofluoric acid (HF), nitric acid $(HNO_3)$ and de-ionized water (DIW). Some wafers were also acid polished for the comparative study. Comparison of average reflectance of the samples treated with the new recipe of acidic solution showed average diffuse reflectance less than even 5 percent in the optimized condition. Solar cells were thus fabricated with the samples following the main steps such as phosphorus doping for emitter layer formation, silicon nitride deposition for anti-reflection coating by plasma enhanced chemical vapor deposition (PECVD) and front surface passivation, screen printing metallization, co-firing in rapid thermal processing (RTP) Furnace and laser edge isolation and confirmed >14 % conversion efficiency from the best textured samples. This isotropic texturing approach can be instrumental to achieve high efficiency in mass production using relatively low cost silicon wafers as starting material.

• 농약과학회지
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• 제2권1호
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• pp.32-39
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• 1998

노력절감형 생력화제형인 수면부상성 점보형입제를 개발하는 데 있어서 대상 제초제인 sulfonyl urea의 경시분해 안정성 해결이 필수적이므로, 본 연구는 azimsulfuron+molinate (0.075+7.5%)를 대상약제로 선정하여 우수한 수면부상성과 주성분인 azimsulfuron의 경시분해 안정성 확립 및 이에 따른 제조공정을 확립하고자 하였다. 용제로는 paraffin oil이 선정되었고, 증량제로는 수면부상성에 더 효과적인 KCl이 선정되었으며, 이를 적용시켜 제제된 제품은 25분 안에 입자들의 100%가 부상하고 확산하는 우수한 수면부상성 및 확산성을 나타내었다. 주성분의 경시분해 안정성을 확보하고자 수행한 실험의 결과는 증량제, 계면활성제, pH의 변화에 따른 유의성 있는 개선 효과는 확인되지 않았으나 NaOH의 첨가량 변화에 따른 azimsulfuron의 염형성을 변화시킬 경우 NaOH 1.15M 조합에 다소 개선된 결과를 보였지만 충분하지 않았다. 그러나 제조공정을 변형시켜 실험한 결과 azimsulfuron을 white carbon에 액상인 sodium dialkyl sulfosuccinate로 흡착시킨뒤 분쇄하여 별도의 분상부분을 만들고 KCl, N-methyl acrylate, xanthan gum을 혼합시켜 고상 혼합부분과 재혼합한 후 반죽${\rightarrow}$조립${\rightarrow}$건조${\rightarrow}$액상부 살포 등의 방법으로 제제하였을 때, $40^{\circ}C$ 경시안정성 실험 결과 2주, 6주, 12주 후의 주성분 분해율이 1.2, 2.1, 7.2%로서 안정성이 뛰어난 제조 공정법을 확립할 수 있었다.

• 농약과학회지
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• 제8권4호
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• pp.325-331
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• 2004

본 연구는 서로 다른 보조제를 이용하여 살충제인 acetamipid 4% 액제(SL)의 제조처방을 확립하고 생물활성 검정을 통하여 보조제에 의한 살충활성의 증가효과를 검토하고자 수행되었다. 시험에 사용된 보조제는 SS(Sodium alkylcarboxylate)와 PE(Polyoxyethylene alkyl ether) 두가지 였으며, 기초적인 제제시험을 통하여 안정적인 액제 제조처방을 확립하고 선발된 보조제를 이용하여 각기 다른 4가지 제조처방을 가진 시제품을 제조하여 시험에 사용하였다. 각각의 시제품은 보조제 특성을 평가하기 위하여 기본적인 물리성을 측정하였고 오이를 대상으로 오이총채벌레(Thrips palmi) 및 목화진딧물(Aphis gossypii)에 대한 살충 활성을 비교하였다. 보조제가 첨가되지 않은 SL1의 경우, 보조제를 첨가하면서 표면장력이 44 dyne/cm에서 34 dyne/cm으로 감소하였고 접촉각은 SS와 PE의 혼합 보조제를 사용한 SL4에서 가장 낮은 값을 나타내었다. 오이 총채벌레 및 목화진딧물에 대한 살충활성은 보조제를 첨가함에 따라 증가하였고 단독 보조제를 사용한 SL2와 SL3보다는 SS와 PE의 혼합 보조제를 사용한 SL4에서 가장 우수한 활성을 나타내었다. 이상의 결과는 적절한 보조제의 선발에 의하여 살충제의 활성을 증가시킬 수 있고 이를 통하여 살충제의 처리량을 줄일 가능성이 있음을 보여주고 있다.

• 한국식품영양과학회지
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• 제45권1호
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• pp.126-136
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• 2016

전국의 성인남녀 총 962명을 대상으로 장류를 이용하여 조리하는 한식 메뉴 65종에 대한 기호도를 조사한 결과 전체적으로 기호도가 높은 메뉴는 돼지갈비찜, 쇠갈비찜, 쇠갈비구이, 불고기, 떡갈비 순이었고, 전체적으로 기호도가 낮은 메뉴는 가지나물, 오징어무국, 우엉조림, 도라지오이생채, 마른새우볶음 순이었다. 그리고 여자의 기호도가 남자에 비해 유의적으로 높은 메뉴는 잡채, 도토리묵무침, 궁중떡볶이, 탕평채, 비빔밥, 쇠고기미역국, 숙주나물, 닭찜, 아귀찜이었고, 남자의 기호도가 여자에 비해 유의적으로 높은 메뉴는 더덕구이, 동태찌개, 고추장찌개, 추어탕, 콩비지찌개 등 총 19종이었다. 또한 20세 미만 그룹의 기호도가 다른 그룹보다 유의적 높은 메뉴는 콩나물국이었고 20세 이상에서 30세 미만 그룹의 기호도가 유의적으로 높은 메뉴는 육원전이었다. 한편 40세 이상 그룹의 기호도가 유의적으로 높은 메뉴는 갈치조림, 더덕구이, 조기양념구이, 동태찌개, 추어탕 등 총 15종이었다. 그리고 생산 서비스직군의 기호도가 다른 그룹보다 유의적으로 높은 메뉴는 동태찌개, 추어탕, 북어구이, 북어찜, 북어국, 가지나물, 조기양념구이였고, 사무 전문직군과 학생직군은 쇠갈비찜, 쇠갈비구이, 닭찜, 비빔국수, 육원전, 궁중떡볶이, 순두부찌개, 잡채, 탕평채, 비빔밥, 오징어볶음의 기호도가 생산 서비스직군보다 유의적으로 높았다. 본 연구 결과는 저나트륨 한식 메뉴 조리법 개발을 위한 기초자료로 활용할 수 있을 뿐만 아니라 급식 외식업체의 식단 개발 시에 유용하게 적용될 수 있을 것으로 기대된다.