• 한국식품영양학회지
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• 제27권2호
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• pp.147-155
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• 2014

시금치의 조리 과정(non-blanched, blanched, seasoned) 중 총 폴리페놀, 플라보노이드 함량 및 항산화 활성과 항균 활성 변화를 측정하였다. 80% 에탄올에 추출한 시금치의 수율은 데치기 전 1.64%, 데친 후 1.49%, 무친 후 6.01%로 무친 후 > 데치기 전 > 데친 후 순으로 높은 수율을 보였다. 총 폴리페놀 함량은 무친 후가 $124.31{\pm}1.37mg$ GAE/100 g FW로 가장 높았고, 데치기 전 $51.24{\pm}0.27mg$ GAE/100 g FW, 데친 후 $42.48{\pm}0.53mg$ GAE/100 g FW로 데친 후가 가장 낮은 총 폴리페놀 함량을 보였다. 총 플라보노이드 함량에서도 무친 후가 $15.60{\pm}0.20mg$ CHE/100 g FW로 가장 높은 함량을 나타냈다. 무친 후의 시금치는 4가지의 항산화 실험(DPPH assay, ABTS assay, FRAP assay, Reducing power)에서도 데치기 전이나 데친 후의 시금치보다 우수한 활성을 보였다. 항균 활성 측정 결과, 데치기 전 시금치는 S. enterica와 P. aeruginosa 두 개의 균에 대해서 5 mg/disc와 10 mg/disc의 두 농도에서 항균 활성을 갖고 있는 것으로 나타났으며, 데친 후 시금치는 항균 활성을 나타내지 않았고, 무친 후 시금치는 P. aeruginosa에 대해서만 10 mg/disc의 농도에서 8.15 mm의 clear zone을 형성하였다. 따라서 항균 활성 측면에서는 시금치를 생으로 섭취하는 것이 이로우나, 시금치를 생으로 과다 섭취할 경우, 체내에 결석이 생길 수 있으므로 끓는 물에 시금치를 데쳐 어느 정도의 수산을 제거하는 것이 바람직하다고 사료되며, 시금치를 무치는 과정에서 갖은 양념을 첨가함으로써 데치기 전보다 항산화 활성이 증가하므로, 가능한 무친 후의 시금치를 섭취하는 것이 건강적인 측면에서 이로울 것으로 사료된다.

• 한국식품영양학회지
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• 제29권4호
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• pp.480-485
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• 2016

This study was conducted to develop food for the elderly, which is easier to chew and swallow, using gelification. Various foods for the elderly with chewing and swallowing difficulties were used for sensory assessment. The sensory panel consisted of 10 dieticians (10 women) working in nursing care facilities. The sensory optimal composite recipes were determined by the central composite design (CCD). The optimum formulation of hot pepper paste stir fried pork calculated by the numerical and graphical method was 1.48 g of sugar and 18.97 g of hot pepper paste. The optimum formulation of seasoned spinach was 8.0 g of sesame oil and 5.41 g of soy sauce. Moisture content, hardness, and adhesiveness of hot pepper paste stir fried pork was 76.49%, 2.50, and -1.20, respectively. Moisture content, hardness, and adhesiveness of seasoned spinach was 83.48%, 2.27, and -1.17, respectively. This study provides the basic materials for the development of easily chewable and swallowable foods for the elderly, which can reduce the risk of food going down the wrong pipe, and the preference can be improved by eating solid food instead of porridge or liquid food. The development of food for the elderly, which takes the difficulties in chewing and swallowing among the elderly into consideration and reflects their preference and has sufficient amount of nutrients, is important to enable the elderly to enjoy their meals and it is one of the biggest challenges in Korea, as Korean society is aging rapidly.

• 한국식생활문화학회지
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• 제30권5호
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• pp.481-490
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• 2015

This research was conducted to examine the awareness and preference levels related to MSG (monosodium glutamate) according to well-being dietary life pursuit attitude factors as well as to improve opportunities to meet value conscious consumption of well-being-oriented customers. According to well-being dietary life pursuit attitude factors, respondents were divided to three clusters, indifference type, well-being-oriented type, and active health action type. Sensory evaluations were carried out on soybean paste soup (Doenjang-guk) and seasoned spinach with different levels of MSG. In the results, 74.4% of all respondents preferred Doenjang soup with 2% MSG, 65.4% preferred seasoned spinach with the same ratio of MSG, and 35.9% preferred seasoned spinach with 0.5% MSG. Regarding the acceptance level of MSG, addition of MSG to improve taste was acceptable to the indifference type (cluster 1). On the contrary, active health action type did not prefer MSG, wanted natural seasonings despite high prices, and preferred to dine at restaurants that serve MSG-free foods. Based on this study, restaurant companies should segment their customers on the basis of MSG usage and establish their positioning strategies according to their concepts.

• 한국식품영양학회지
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• 제33권1호
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• pp.1-8
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• 2020

The purpose of this study was to prevent excessive softening of seasoned spinach by heating and freezing through the pre-heating treatment in calcium chloride solution. The pre-heating temperature was set at 60℃, which supports the highest activity of pectinesterase around 60℃. Pre-heating spinach in calcium solution does not affect the chromaticity characteristics of spinach leaves and significantly improves its texture compared to conventional blanching only and pre-heating in water. The improvement of the firmness is related to the formation of strongly cross-linkages between carboxyl groups and Ca²⁺ by the action of the pectinesterase in spinach. For reheated spinach, the firmness of calcium chloride treated stems were 37.80~44.44 kg, and the control was 28.73 kg. The firmness of calcium chloride treated leaves was 19.73~40.79 kg, and the control was 9.63 kg. Additionally, the total aerobic bacteria in the fresh samples were 3.25~3.99 log CFU/g and 1.97~2.72 log CFU/g in the reheated samples. And the total coliform was not detected in the reheated samples. Considering the color, texture, microbial characteristics and taste quality, the optimum pre-treatment conditions to prevent excessive softening of spinach were 3% calcium chloride solution and 15minutes of treatment.

• 한국식품영양과학회지
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• 제24권2호
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• pp.214-218
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• 1995

Elimination of residual captan during the storage and cooking process was investigated. The concentration of residual captan after sticking and drying fo captan on spinach was 2.938ppm. During storage of 5, 10, 15 and 20 days at 15$^{\circ}C$, the amount of residual captan decreased to 73.18, 80.80, 89.99 and 98.40% of the initial amount, respectively. When spinach was stored at 3$^{\circ}C$, the concentration of residual captan decreased to 58.20, 61.37, 72.84 and 76.31% and the storage was carried out at -17$^{\circ}C$, residual captan amount decreased to 7.18, 22.67, 34.58 and 40.91% of the initial amout, respectively according to the storage period. In the case of the residual captan of seasoned spinach, the storage of 2, 24 and 48 hours at 15$^{\circ}C$, the amout of residual captan decreased to 0.772(39.69%), 0.661(77.50%) and 0.063ppm(97.86%) of the initial amount, respectively. When spinach was stored at 3$^{\circ}C$, the amount of residual captan decreased to 2.344 (20.22%), 1.021(65.25%) and 0.329ppm(88.80%) and the storage was carried out at -17$^{\circ}C$, residual captan amount decreased to 2.428(17.36%), 1.520(48.26%) and 0.726ppm(75.29%) of the initial amount, respectively according to the storage period. In the case of the residual captan of spinach cooked with edible oil for 2, 4 and 6 minutes and then cooking oil was discarded, each decreasing rate of the captan sticked to thespinach was 96.29, 97.86 and 99.18%, respectively. The rate of removed the captan sticked to the spinach with oil was 73.32, 86.32 and 87.13%, respectively. From these results, the storage in room temperature and the addition of seasoning to the spinach could lead to decrease in the concentration of the residual captan, furthemore the cooking could inhance decreasing of residual captan.

• Preventive Nutrition and Food Science
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• 제9권3호
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• pp.236-239
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• 2004

Microbial contamination of ready-to-eat ingredients for Kimbab manufacturing and the effect of irradiation to reduce the microbial contamination of the products were investigated. Among 9 food items tested, there were no viable cells in the ham, seasoned and cooked beef, imitation crab leg, fried egg, and seasoned burdoc. Cucumber, surimi gel, and seasoned and blanched spinach were counted at 5.07$\pm$0.97, 3.50$\pm$0.14, and 5.41$\pm$0.51 log CFU/g, respectively. Irradiation at 1 kGy reduced the number of microorganism in these ready-to-eat foods to an undetectable level. However, the dried laver showed an 8.83$\pm$0.10 log CFU/g and an irradiation at 3 kGy reduced the level to only 7.14$\pm$0.23. Sensory evaluation of the irradiated Kimbab prepared from these food materials indicated that the measure of the control of the sensorial quality should be provided before applying an irradiation to the prepared Kimbab.

• 한국식품조리과학회지
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• 제31권3호
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• pp.360-369
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• 2015

The objective of this study was to develop remedies to improve sanitary quality of school meals. To analyze the usage of potentially hazardous foods, menus from 180 school foodservice establishments were collected through school websites. Statistical analyses were conducted using the SPSS package program (ver. 20.0). The results of this study are as follows: analysis of the foodservice production process revealed that the following were employed: heating process (70.5%), non-heating process (16.3%), and after-heating process (13.2%). In addition, the cooking methods used for side dishes were: stir-frying (22.1%), saengchae (21.3%), sukchae (15.2%), jorim (12.4%), deep-frying (10.2%), and grilling (9.5%). Overall, 64 menu items known to pose potential microbiological hazards were offered a total of 2,671 times. The usage frequency was high for bibimbap, pork-bulgogi, cucumber-saenchae, seasoned bean sprouts namul, seasoned spinach-namul, and korean cabbage-geotjeori. In conclusion, in order to increase the sanitary quality of school meals, menus or foods that contain microbiological hazards should prepared very carefully with respect to time and temperature management during food production. Also, school foodservice employees must possess proper food safety knowledge and techniques for applying the HACCP system to prevent foodborne illness.

• 한국식생활문화학회지
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• 제21권5호
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• pp.481-490
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• 2006

This study was performed by questionnaire to investigate the preference and satisfaction on the menu of school foodservice of high school students. This study aims at providing useful information to establish subdivided menu developing direction. The subjects were consisted of 637 high school students(435 males and 202 females, 5 direct type schools and 5 trust type schools) in Gyeongju area. The results of this study were: The preferred school foodservice menu of subjects was 'seasoned roast chicken', 'steamed pork rib', 'beef rib soup', 'yogurt', 'sandwiches', 'boiled rice with assorted mixtures', 'boiled rice', 'watermelon', 'spaghetti' in that other. On the other hand, the preference for 'spinach soybean soup', 'steamed Mideodeok', 'boiled lotus root', 'roasted sweetpotato stalk', 'chopped and seasoned cucumber' was very low. Males favoured rice and meats, while females liked better noodles and vegetables. Direct type foodservice students' preference scores were higher than those of type foodservice students in side dish menu categories. The preferred and satisfied menu of subjects was meats and sweet foods, and but the preference and satisfaction for vegetables and tough foods was very low.

• 대한지역사회영양학회지
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• 제14권1호
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• pp.123-136
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• 2009

Sodium is a necessary element for the body. Excessive intake of sodium is known as one of the risk factors for chronic diseases. Recently, increasing numbers of people in Korea are suffering from chronic diseases. Major causes of deaths were chronic degenerative disease with the rising aging population. Especially, the population of rural areas is growing older fast. In rural areas, it is known that under nutrition and high sodium intake were major nutritional problems. For sodium intake, there were some studies about contributing food items. They were not enough to show diets relate to sodium intakes. Thus, this study analyzed dishes contributing to sodium intakes of elderly living in rural areas. Dietary intakes using "the 24hour recall method" were used. For the analysis for sodium intakes, "Can-pro3.0" was used. Ranking of dishes by contributions of sodium intakes were Korean cabbage, kimchi (19.6%), seasoned soybean paste (5.3%), soybean paste (4.6%), soybean paste soup dried radish leaves (3.5%), hot pork and kimchi stew (3.4%) in order. Ranking of dish groups by sodium intakes was kimchies (28.3%), soup and hot soups (22.8%), stews and casseroles (9.7%), seasonings (8.2%),and seasoned vegetables (6.0%) in order. One-dish meals among cooked rice, wheat noodles among noodle and mandu, soups using the soybean paste, stews using soybean paste and kimchi, salted fish among grilled foods, stir-fried anchovy among stir-fried foods, seasoned spinach, and Korean cabbage kimchi contributed to sodium intakes. As the nutrition deficiency of the elderly living in rural areas could be a problem, and excessive sodium intakes is threatening to their health, it is needed for the senior citizens to have adequate knowledge for diets containing less sodium. And recipes for healthy food and nutrition education based on their diets are needed.

• 한국식품영양과학회지
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• 제30권6호
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• pp.1095-1101
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• 2001

시금치를 한국 식단의 나물무침용 식자재로 사용하기 위하여 cook-chill 가공과 sous vide 포장처리하였다 시금치를 데치기하여 500 g씩 차단성 플라스틱 봉지에 진공포장하고 9$0^{\circ}C$의 열탕에서 살균하고, 3$^{\circ}C$냉수에서 급속히 냉각한 다 음, 3$^{\circ}C$및 1$0^{\circ}C$에서 저장하면서 품질을 측정하였다. 저온살균 조건으로는 Listeria monocytogenes의 6D 사멸조건과 streptococcus faecalis의 13D 사멸조건을 비교하였다. 조직의 연화를 위한 10$0^{\circ}C$ 스팀에서의 데치기 공정은 6분이 적절하였으며, 열침투특성과 냉각특성의 측정으로부터 얻은 저온살균조건으로는 L.monocytogenes 사멸과 S. faecalis 사멸의 목표시에 각각 22.8분 및 30.0분의 가열 시간으로 얻어졌다 초기 물리화학적 품질에서 L.monocytogenes 사멸조건으로 열처리 된 시금치가 S. faecalis 사멸조건으로 가공된 것에 비해 약간 양호하였고, 이러한 효과는 이 후 저장시 품질 보존에서도 지속되었다. 저장 중 호기성 총균수, 저온성 세균수, 혐기성 세균수로 나타난 미생물적 품질에서는 두 가지 살균처리 모두에서 1$0^{\circ}C$에서 저장 8일까지는 미생물의 수가 거의 증가하지 않았고, 3$^{\circ}C$에서는 14일까지 미생물증식이 거의 없어서 안전한 저장성을 나타내었다. L. monocytogenes 사멸조건으로 열처리된 시금치 제품의 경우 물리화학적 품질에 기준한 저장기간은 미생물학적 품질에 기준한 것보다는 길었다. 시금치 제품의 나물무침으로서의 관능적 품질은 바로 데쳐서 조리한 것에 비해서 열등하여서 공정의 개선에 의하여 보다 높은 품질향상이 필요한 것으로 나타났다