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국내 다빈도 가공식품 중 볶음밥류의 영양성분 함량 비교
정의환,차승현,김병희,윤성원,김인환,천지연,이기택,김영화,신의철,서동원,이삼빈,이준수,장금일,Jung, Ui-Hwan,Cha, Seung-Hyeon,Kim, Byung Hee,Yoon, Sung-Won,Kim, In Hwan,Chun, Jiyeon,Lee, Ki-Teak,Kim, Younghwa,Shin, Eui-Cheol,Seo, Dongwon,Lee, 한국식품영양학회 2019 韓國食品營養學會誌 Vol.32 No.6
In this study, 70 kinds of nutritional composition for five bokkeumbap products(spicy chicken, shrimp(saeu), haemul, nakji, and barbecue bokkeumbap) in high-frequency processed foods were analyzed. Raw data of intake amounts were collected from the 7th Korea National Health and Nutrition Examination Survey. Regarding proximate composition, spicy chicken bokkeumbap had lower water content and higher carbohydrate content than other bokkeumbaps, resulting in the highest total calories. The proximate composition of other bokkeumbaps were all distributed within a similar range. Vitamin content differed according to ingredients added to the bokkeumbaps. Haemul bokkeumbap had high content of vitamins B<sub>1</sub> and B<sub>2</sub>, nakji bokkeumbap had high content of vitamin C and β-carotene, and barbecue bokkeumbap had high content of total niacin, folic acid, and vitamin A. For mineral content, barbecue bokkeumbap showed the highest content distribution, while nakji bokkeumbap showed the lowest content distribution. Regarding fatty acid and fat content, the highest content of fatty acids, saturated fats, and trans fats was detected in shrimp(saeu) bokkeumbap. For amino acid content, barbecue bokkeumbap showed highest content distribution. These results can be used as salient basic data for a food nutrient composition database and to significantly contribute to consumers' health.
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김진솔,한인범,정의환,차승현,현태경,김순환,하진석,장금일,Kim, Jin-Sol,Han, In-Bom,Jung, Ui-Hwan,Cha, Seung-Hyeon,Hyun, Tae Kyung,Kim, Soon-Hwan,Ha, Jin-Seok,Jang, Keum-Il 한국식품영양학회 2019 韓國食品營養學會誌 Vol.32 No.6
The purpose of this study was to investigate the quality of dehulled soybean (DHSB), and the rapid preparation possibility of soybean milk with DHSB (SM-DHSB), and then the quality of SM-DHSB. In DHSB, the moisture content decreased, the crude protein, crude fat, minerals, and carbohydrate contents increased, and the isoflavone (daidzein, genistein and glycitein) content was similar to that of soybean (SB). The water absorption rate of DHSB for soybean milk preparation was higher than that of SB. In the results of SM-DHSB and soybean milk (SM) qualities, the crude protein content, total solid content, and the viscosity of SM-DHSB were higher, the yield and the proximate composition (except crude protein) were similar, and the Biji production rate, and total dietary fiber content of SM-DHSB were lower compared to the SM. In terms of the isoflavone contents of SM-DHSB, daidzein and genistein content were similar, and glycitein content was lower compared with the SM. Consequently, these results suggest the possible use of DHSB for rapid SM-DHSB preparation, because the soaking time was decreased by the high water absorption rate of DHSB in the SM preparation, and the quality of SM-DHSB improved compared to those of the SM.
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한인범(In-Beom Han),차승현(Seung-Hyeon Cha),정의환(Ui-Hwan Jung),현태경(Tae Kyung Hyun),김선웅(Seon-woong Kim),김순환(Soon-Hwan Kim),하진석(Jin-Seok Ha),장금일(Keum-Il Jang) 한국식품영양과학회 2020 한국식품영양과학회지 Vol.49 No.11
본 연구에서는 탈피대두를 이용하여 제조한 두부의 품질 및 기능 특성에 대하여 일반대두로 제조한 두부와 상호 비교 분석하였다. 대두의 수분흡수효율을 상호 비교하기 위해 탈피대두와 일반대두의 침지 공정 중 무게증가율을 분석한 결과, 탈피대두가 일반대두보다 무게증가율이 높은 것으로 나타났다. 두부는 12시간 침지한 일반대두 두부(TOS12)와 4, 8, 12시간 침지한 탈피대두 두부(각각 TDS4, TDS8, TDS12)를 이용하여 동일한 조건으로 제조하여 분석했는데, 두부종류 간 일반성분과 총 식이섬유 함량은 전반적으로 유사하였다. 침지 시간을 3배 단축하여 제조한 TDS4와 TOS12를 비교해볼 때 TDS4의 비지량은 감소하였고, 수율, 색도, 조직감, 항산화 특성, 이소플라본 함량, 관능 특성이 유사하게 나타났다. TDS4, TDS8, TDS12에서 경도와 씹힘성은 기능 특성과 음(-)의 상관관계를 나타내었고, 수율과 비지량은 기능 특성과 양(+)의 상관관계를 나타내었다. 결론적으로 본 연구에서는 두부 제조공정에서 탈피대두를 이용함으로써 침지 시간 단축으로 신속한 두부의 제조 가능성을 확인하여 부가가치 향상을 위한 정보를 제공하였다고 생각된다. In this study, tofu with dehulled soybean (TDS) was prepared, and its quality and functional characteristics were investigated. The weight increase rate was analyzed to compare the water absorption efficiency of the original and dehulled soybeans. The weight of the dehulled soybeans increased more quickly after soaking than that of the original soybeans. The control tofu was prepared with the original soybeans soaked for 12 hours (TOS12), and tofu was prepared with dehulled soybeans soaked for 4 (TDS4), 8 (TDS8), and 12 (TDS12) hours. The proximate compositions and total dietary fiber content of all four tofus were similar. Although the soaking time with TDS4 was reduced three-fold, the yield, chromaticity, texture (hardness and chewiness), and antioxidant properties of TDS4 were similar to those of TOS12. The Biji weight of all three TDSs was lower than that of TOS12. Moreover, the total isoflavone content of TOS12 was the lowest. In the sensory tests, the color, taste, flavor, softness, and overall preference of all three tofus were similar to those of TOS12. These results suggest that the use of dehulled soybeans adds value to tofu because the quality characteristics of the TDS were similar to those of the control despite the reduced soaking time.
ScienceON
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