서울 지역 일부 초등학교 급식 식단의 식품 및 영양소 섭취 분석

박신인 한국식생활문화학회 1996 韓國食生活文化學會誌 Vol.11 No.1

This study was carried on the analysis of food and nutrient intake for elementary school foodservices in Seoul. The survey was conducted through the 200 menus submitted by the 5 elementary schools in Seoul. Energy and all nutrient intakes exceeded the Recommended Daily Allowances of Koreans. Carbohydrate provided 56.32% of total energy intake; protein accounted for 16.06%; fat provided 27.62%. Total intake of food was 549 g on the average, which consisted of 90.04 g cereals, 130.17 g vegetables, 31.56 g meats, 21.63 g fishes and 200.00 g milks. The basic menu patterns were Rice+Soup (or Stew)+Kimchi, and 2 other side dishes including milk. These data underscore the necessity of developing the 'Standard Menu' for elementary school foodservices.

Chlorella growth factor 첨가가 식빵의 품질 특성에 미치는 영향

박신인 한국식생활문화학회 2003 韓國食生活文化學會誌 Vol.18 No.4

The purpose of this study was to evaluate quality characteristics of the bread added with chlorella growth facotr(CGF). The bread was manufactured by adding 0.5%, 1.0%, 1.5% or 2.0% of CGF(w/w) to wheat flour. The bread volume was increased from 1,755mL to 1,840mL as CGF contents increased from 0% to 1.0%. The lightness(L values)and the redness(a values) decreased with increasing CGF contents, but the yellowness(b values) increased with increasing CGF contents. Textural characteristics of the bread were influenced by adding the CGF. The breads containing CGF showed a decrease in hardness, springiness, gumminess and chewiness. In sensory evaluation, sensory scores decreased with increasing CGF contents for color. On the other hand, the highest sensory scores for grain, flavor, taste, softness, chewiness, aftertaste and overall acceptability were obtained, when CGF content was 1.0%. In conclusion, the bread with 1.0% CGF was the best quality in textural and sensory evaluation.

살균 온도에 따른 시판 우유의 관능적 특성 비교 연구

박신인 한국식품위생안전성학회 1995 한국식품위생안전성학회지 Vol.10 No.1

Sensory characteristics of various milk samples-low-temperature long-time (LTLT) milk, high-temperature short-time (HTST) milk and ultra-high temperature (UHT) milk-were investigated using chemical analysis and sensory evaluation. The-chemical composition was not much different among the milk samples. The results of evaluation of preference for color, flavor, taste and overall desirability of the milk samples by scoring and ranking tests indicated that significant difference on the sensory quality was recognized at 0.01 percent level. UHT milk samples (especially sample F and H) had better sensory acceptability than LTLT milk and HTST milk samples.

Fababean 중의 Vicine과 Convicine의 안정성에 관한 연구

박신인 한국식품위생안전성학회 1993 한국식품위생안전성학회지 Vol.8 No.2

시판 먹는 샘물의 저장 기간 및 온도에 따른 세균학적 및 화학적 품질 변화

박신인,이왕규,조윤정 한국식품위생안전성학회 1997 한국식품위생안전성학회지 Vol.12 No.1

This study was carried out to investigate the microbiological and chemical properties of natural water during storage. The water samples were taken at the time of purchase and the opened bottles and the unopened bottles stored at the temperature of 4, 18, and 30. The bacterial content normally rose to 2.06 × 10² CFU/ml for the unopened bottles and 2.91 × 10² CFU/ml for the opened bottles after 2 weeks of storage, and 1.21 × 10^7 CFU/×ml and 2.64 × 10^7, respectively, after 24 weeks of storage. The number of viable cells of bacteria peaked more rapidly at the storage temperature of 30℃ than 18℃. But the total samples were found to be negative for coliforms test during the study period. The average range of pH value was from 7.39 to 7.76. The results showed that the nitrates and chlorides satisfied the Korea Drinking Water Quality Standards during the storage period of 24 weeks. However, the undesirable changes of the taste and odor were detected within 2 weeks and 3 weeks, respectively.

서울지역 초등학생들의 가정과 학교에서의 우유섭취 실태 연구

박신인,배소연 한국식생활문화학회 1999 韓國食生活文化學會誌 Vol.14 No.4

The purpose of this study is to investigate the current situation of children's milk intake at home and school in order to identify the better way to help children's milk intake. For this, 895 elementary students participated in this study through the questionnaire developed by researchers. Conclusions drawn from the results of this study are as follows : 1. Various kinds of milk should be provided for children both at home and school so that they can choose an appropriate milk for themselves. 2. Teachers at school should help children's milk intake not through forcing them but through appropriate educational approach. 3. Milk distribution system and ways of refrigeration of milk in school should be improved. 4. Nutrition education should be implemented for children so that they themselves choose milk as favorite beverage.

서울지역 초등학생들의 학교 급식 만족도 연구 (밥류, 국류, 찌개류, 일품요리류, 김치류)

박신인,배소연 한국식품영양학회 2001 韓國食品營養學會誌 Vol.14 No.6

The purpose of this study is to investigate children's satisfaction with baps, soups, pot stews, one course dishes, and kimchies provided by elementary school lunch program in Seoul area. Two hundred and thirty two children enrolled in 3 different elementary schools participated In this study through a questionnaire developed by the researchers. Conclusions drawn from the results of this study are 1) children seemed to be generally satisfied with foods provided by school lunch program : 2) it is necessary for children to control amount of food and salt and/or hot peppers depending upon their own preference; and 3) appropriate temperature of each food should be maintained by using thermos pots, and the shape of dining board needs to be improved for younger children's convenience.

매실 과육 첨가가 제빵 적성에 미치는 영향

박신인,홍경현 한국식생활문화학회 2003 韓國食生活文化學會誌 Vol.18 No.6

The effects of Japanese apricot(Prunus mume Sieb. et Zucc.) flesh on baking properties of white breads were investigated by evaluation of specific loaf volume, pH, acidity, rheological property, color and sensory quality. Bread was processed by adding 4.7%, 9.4%, 14.1% and 18.8% of Japanese apricot flesh to basic formulation. The compositions of Japanese apricot flesh were 88.19% moisture, 0.45% crude ash, 4.10% dietary fiber, 4.04% citric acid and 0.41% total sugars. The specific loaf volume of the breads was decreased from 3.274mL/g to 1.857mL/g as Japanese apricot flesh contents increased from 0% to 18.8%. The pH of the breads decreasd but the acidity of those increased as the percentage of Japanese apricot flesh to wheat flour increased. Lightness(L value) of the breads decreased by the addition of Japanese apricot flesh, while yellowness(b value) and redness(a value) increased. Texture measurement showed that springiness, cohesiveness and resilience decreased with increase of Japanese apricot flesh contents. While, hardness, gumminess and chewiness were the lowest in the bread with 9.4% Japanese apricot flesh, and increasd in the bread with 4.7%, 14.1% and 18.8% Japanese apricot flesh contents. In sensory evaluation, the highest sensory scores for flavor, taste, aftertaste and overall acceptability were obtained when Japanese apricot flesh content was 4.7%, and softness and chewiness was the best when 9.4% of Japanese apricot flesh was added. The moisture content of the breads containing Japanese apricot flesh was higher than that of the control to add no flesh during storage at 25℃. Based on physical, rheological and sensory evaluation, addition of 4.7~9.4% Japanese apricot flesh suggested to be acceptable for processing bread.

중학생의 우유 및 유제품 섭취 실태와 소비 성향에 관한 조사

박신인(Shin In Park),김현정(Hyun Jung Kim),남은숙(Eun Sook Nam) 한국조리학회 2011 한국조리학회지 Vol.17 No.3

This study investigates the intake and consumption behavior for milk and dairy products among middle school students in Gyeonggi Province. The result of the study is as follows. Only 37.4% of the subjects drink milk everyday, and 56.7% of them drink one cup of milk a day. 69.2% of them usually drink plain milk whereas most of them prefer flavored milk rather than plain milk. Reasons to drink milk are ``want to be tall`` and ``good to drink`` while the reasons not to drink milk are ``its bad taste`` and ``prefer other beverages.`` 36.7% take dairy products 3∼4 times per week. Male students prefer ice-cream among dairy products while female students prefer liquid-type yoghurt. Most of the students consume dairy products for ``good taste,`` ``good to eat,`` ``want to be tall`` in order. Those who don`t consume dairy products say the major reason to dislike dairy products is ``their families do not drink dairy products at home``. As for the health benefit of dairy products, 79.9% of the subjects think that the products are of no effect. When they buy milk and dairy products, the most important standard of selection is ``shelf-life`` for milk and ``favorite dairy products`` for dairy products. Most of the students think that ``better taste and quality`` and ``better sanitation`` will increase their consumption of milk and dairy products.

가루녹차를 첨가한 식혜 제조

박신인 ( Shin In Park ) 한국식품영양학회 2006 韓國食品營養學會誌 Vol.19 No.2