단체급식 영양사의 계란 요리에 대한 인식도에 따른 이용실태와 활용증대 방안

이헌옥,성시진,백상우,박중근,김종준,강은주,엄애선,Lee, Heon Ok,Seong, Si Jin,Beak, Sang Woo,Park, Jung Geun,Kim, Jong Jun,Kang, Eun Zoo,Om, Ae Son 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.5

Purpose: This study aims to provide important methods to increase egg usage eggs in communal food services, based on the knowledge and awareness of the dietician. Methods: A survey on 200 dieticians in various aspects, such as egg purchase, utility, importance of egg dishes and allergy awareness was conducted. Result: Dieticians' highest consideration in purchasing eggs were cost (41.5%) and food safety certification (41.0%); the 88.6% of purchases were general egg. The most inconvenient issues in the purchase were inability to confirm freshness (42.0%), frequent breakage (23.5%) and inconvenience in shell disposal (18.5%). During the process of cooking, cracking egg shells (49.5%) and disposal of shells (14.0%) were marked as the major inconveniences. When questioned on intention to purchase liquid and powder eggs to overcome the shell disposal inconvenience, 64% answered no, with distrust in food safety (44.5%) being the major concern. The frequency of using eggs as the main ingredient was 1~2 times per week, with 49.0%. Food service customers favored rolled omelet (36.7%) and steamed egg (20.6%), and the most used utensil was the frying pan (56.5%). When important factors in egg dishes, namely diverse menu, taste, nutrition, consumer satisfaction and allergic reaction were surveyed, most answered that all 5 factors were important. Conclusion: For increasing egg dish inclusions in communal food service, the safety assurance, increase in liquid and processed egg use, and supply of cooking utilities are necessary.

김 가수분해물로부터 Angiotensin - I Converting Enzyme 저해 Peptide 의 분리 , 정제

이헌옥(Heon Ok Lee),김동수(Dong Soo Kim),도정룡(Jeong Ryong Do),권대영(Dae Young Kwan) 한국수산과학회 2001 한국수산과학회지 Vol.34 No.2

본 연구는 김의 Maxazyme NNP 가수분해물로부터 여러 단계의 column chromatography 및 HPLC를 통해 ACE 저해 peptide 를 분리, 정제하여 이의 분자량과 amino acid sequence를 분석하였다. ACE 저해 효과가 큰 저분자 peptide의 함량이 많은 가수분해물을 얻기 위한 최적의 단백질 가수분해 효소를 선정하기 위하여 시험한 결과, Maxazyme NNP에 의한 가수분해물의 ACE 저해 효과가 37.2%로 가장 높게 나타났다. 김의 효소 가수분해물로부터 ACE 저해 peptide만을 효율적으로 분리하기 위한 추출 조건 시험에서, 색소 제거를 위해서는 diethylether 처리가, 다당류 및 고분자 단백질 제거를 위해서는 70% ethanol 처리가 각각 선정되었다. 김 가수분해물로부터 ACE 저해 peptide를 분리, 정제하기 위한 첫 단계로 ultrafiltration을 한 결과, 분자량 3,000 이하 분획물의 ACE 저해 효과가 69.4%로 가장 높았으며, 이 분획물을 gel filtration chromatography (Sephadex G-25), reverse-phase HPLC (ODS & Vydac C-18) 및 gel permeation chromatography (Superdex Peptide HR)와 같은 단계별 column chromatography를 행하여 최종적으로 단일 peptide peak들을 분리하였다. 이들 단일 peptide peak들의 분자량을 Electrospray-Mass Spectrometer로 측정한 결과, 각각 413.48 (S1O2V2V1P), 346.86 (S1O2V2V2P) 그리고 320.32 (S2O6V3V1P) dalton 이었으며, 이들 peptide의 amino acid sequence 는 N-말단으로부터 아미노산 잔기를 분석한 결과, 각각 Val-Gln-Cly-Asn, Thr-Glu-Thr 및 Phe-Arg으로 확인 되었다. The angiotensin-I converting enzyme (ACE) inhibitors from layer hydrolysate was isolated. Among the 13 kinds of proteases, Maxazyme NNP was most effective for preparing the high ACE inhibitory compound. In extraction conditions of ACE inhibitory peptide from laver hydrolysate, ACE inhibitory activity of hydrolysate treated with diethylether for decolorization and that of 70% ethanol soluble fraction among the different ethanol concentrations were higher than other preparations. Low molecular fraction less than 3,000 dalton of laver hydrolysate separated by ultrafiltration had the highest ACE inhibitory activity. For further separation of ACE inhibitory peptide from laver hydrolysate, gel filtration chromatography (Sephadex G-25), reverse-phase HPLC (ODS & Vydac C-18) and gel permeation chromatography (Superdex Peptide HR) were performed. The molecular mass of the ACE inhibitory peptide fractions of gel permeation chromatography determined by electrospray-mass spectrometer were 413.48 (S1O2V2V1P), 346.86 (S1O2V2V2P) and 320.32 (S2O6V3V1P) dalton and their amino acid sequence were Val-Gln-Gly-Asn, Thr-Glu-Thr and Phe-Arg, respectively.

해조류의 Angiotensin-1 전환효소 저해작용

이헌옥(Heon Ok Lee),김동수(Dong Su Kim),도정룡(Jeong Ryong Do),고영수(Young Su Ko) 한국수산과학회 1999 한국수산과학회지 Vol.32 No.4

This study was conducted to investigate the inhibitory activity of water extracts and its enzymatic hydrolysates from algae against angiotensin-I converting enzyme (ACE). The 7 kinds of algae were extracted with water at 50℃, 70℃ and 98℃. ACE inhibitory activities of water extacts were the highest at 70℃, and those of ceylon moss, laver, green laver, sea mustard, seaweed fusiforme, sea tangle and sea staghorn were 10.9%, 9.3%, 8.9%, 8.2%, 7.5%, 7.1% and 7.0%, respectively. Laver, green laver, sea mustard and ceylon moss of high ACE inhibitory activities among the 7 kinds of water extracts were hydrolyzed by maxazyme and papain during 24hrs. ACE inhibitory activity of enzymatic hydrolysates was higher than that of water extracts, and was the highest in enzymatic hydrolysate of laver among the tested samples. In laver hydrolysates by proteases, the highest ACE inhibitory activity and peptide-nitrogen contents were observed at 8 hour hydrolysis, and the hydrolysates by maxazyme showed relatively higher activity than those by papain (31.3 and 27.9%, respectively). But peptide-nitrogen contents were greater in papain hydrolysates than in maxazyme.

우리나라 영.유아용 조제식의 영양소 규격기준 개선방안 연구

엄애선,이헌옥,문지혜,심재영,김인혜,원선임,나영아,최윤주,이혜영,박혜경,김명철,Om, Ae-Son,Lee, Heon-Ok,Moon, Ji-Hea,Shim, Jae-Young,Kim, In-Hye,Won, Sun-Im,Rha, Young-Ah,Choi, Yun-Ju,Lee, Hye-Young,Park, Hye-Kyung,Kim, Myung-Chul 한국식품영양과학회 2007 한국식품영양과학회지 Vol.36 No.5

영 유아의 정상적인 성장과 발육에 도움을 줄 수 있는 영 유아용 조제식의 영양적 완전성을 강화하기 위하여 우리나라, CODEX, 미국, 일본, EU, 호주 및 뉴질랜드의 관련법령 및 개선안을 비교 분석 후, 우리나라 영 유아용 조제식의 규격기준의 개선방안을 다음과 같이 제시하고자 한다. 조제유류와 영아용 조제식으로 이원화된 기준을 CODEX 규격안과 같이 '영 유아용 조제식'으로 통합하고 사용 대상을 6개월 이내의 영 유아로 한정하도록 제시한다. 영 유아용 조제식의 유단백질에 대한 질소계수를 CODEX 규격안과 동일한 수준으로 변경하고, 단백질 급원에 따른 함량별 차이와 모유내의 필수아미노산 성분을 단백질 함량 규격에 제시한다. 또한 영 유아를 위한 필수지방산인 $\alpha$-linolenic acid, DHA와 EPA, trans fatty acid 함유량을 지방 함량 규격에 제시한다. 영 유아용 조제식의 비타민과 무기질 및 기타 영양소의 성분기준을 선진국과 동일한 중량(100 g)당에서 에너지(100 kcal)당 영양소 함량으로 개선하도록 제시한다. 현행 규격에는 일부 비타민(비타민 A, D)과 무기질(나트륨, 칼륨 및 염소)의 최대값만 지정되어 있으므로 모든 비타민과 무기질의 최대값을 설정하도록 제시한다. CODEX 규격안, EU, 호주 및 뉴질랜드 영 유아용 조제식 관련 규격에서 제시한 모유내 면역증진성분으로 알려진 nucleotide 5종(cytidine, uridine, adenosine, guanosine, inosine 5'-monophosphate)과 치아 건강 유지에 도움이 되는 불소의 함량 규격을 설정하도록 제시한다. The purpose of the present study was to propose some amendments on nutrient standard regulations of infant formula in Korea. For this purpose, we compared and analyzed the nutrient regulations of Korea, CODEX, U.S.A, Japan, EU, Australia and New Zealand. Some developing aspects of Korea's nutrient standard regulations for infant formula need to be examined as follows: firstly, both milk-based formula and soy-based formula standards would be unified into an infant formula, and the user of infant formula would be categorized for babies less than 6 month old. Secondly, nitrogen conversion factor of milk protein in the infant formula would be 6.38, which is the same as that of CODEX Revised Standard. Protein quantities could be differentiated by protein sources, and essential amino acids in human milk would be standardized according to protein contents. Thirdly, $\alpha$-linolenic acid, docosahexaenoic acid (DHA), and eicosapentaenoic acid (EPA) as essential fatty acids and trans fatty acid would be standardized in terms of the contents. Fourthly, it is recommended that the unit of vitamins and minerals would be changed from g/100 g to g/100 kcal, and individual vitamins and mineral would have their maximum values. Finally, 5 nucleotides (cytidine, uridine, adenosine, guanosine, inosine 5'-monophosphate) and fluoride would be required for the strengthening the immunity and the development of teeth, respectively. In conclusion, the scientific studies on amendment scheme of nutrient standard regulations of infant formula is very important to fortify nutritional completeness for Korean infants and young children.

시판 가공식품의 비타민 A, E 함량 조사 연구 - 음료수, 시리얼, 과자, 기타코코아·당류·초콜릿가공품 등을 중심으로 -

정다운,이헌옥,김영경,엄애선,Jeong, Da-un,Lee, Heon-Ok,Kim, Young-Kyoung,Om, Ae-Son 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.6

Purpose: People have long been interested about antioxidant nutrients such as vitamin A and E to stay in healthy states. This present study provides trustworthy nutritional information and evaluates vitamin A and E contents in emphasized food items. Methods: Vitamin A or vitamin E emphasized foods including beverage, cereal, snack, chocolate product, other cocoa products, and sugar products were analyzed. The contents of vitamin A, E in samples were examined by high performance liquid chromatography. Vitamin A and vitamin E contents were compared with the labeled value indicated on the nutrition label. Results: Vitamin A (n=18) value ranged from 90% to 248% and vitamin E (n=20) value ranged between 96-413% of labeled value. Analyzed samples ranged more than 80% of the labeled value, which complied with food labeling rules. Conclusion: Providing accurate information for nutrition label is essential to confirm nutrient contents in foods. It will help to decide the adequate level of nutrient intake. Therefore, the nutrition labeling system should be supervised continuously with regular monitoring analysis.

우리나라 영ㆍ유아용 조제식의 식품첨가물과 오염물질 기준 개선방안 연구

문지혜(Ji Hea Moon),이헌옥(Heon Ok Lee),심재영(Jae Young Shim),김인혜(In Hye Kim),신혜승(Hye Seoung Shin),원선임(Sun Im Won),백민경(Min Kyoung Paik),신형수(Hyoung Soo Shin),엄애선(Ae Son Om) 한국식품영양과학회 2008 한국식품영양과학회지 Vol.37 No.9

본 연구에서는 영ㆍ유아용 조제식의 안전성에 대한 소비자의 신뢰도를 회복하고 영ㆍ유아의 성장 및 발달에 도움이 되고자 우리나라, CODEX, EU, 호주 및 뉴질랜드의 영ㆍ유아용 조제식내 식품첨가물 및 오염물질 기준을 비교ㆍ분석하고 국내 영ㆍ유아용 조제식 기준의 문제점과 개선방안을 다음과 같이 제시하였다. 영ㆍ유아용 조제식내 식품첨가물 기준은 영양품질 개선을 목적으로 하는 영양 강화제와 식품에 첨가물 용도로 사용되는 식품첨가물로 분류하여 비교하였다. 영양 강화제의 경우 CODEX, EU, 호주 및 뉴질랜드에서는 영양소 유형에 따라 분류하여 제시한 반면, 우리나라에서는 영양 강화제의 명칭을 종합적으로 나열하여 제시하였다. 따라서 우리나라에서도 영양 강화제에 대하여 영양소별로 구분하여 제시할 필요성이 제기된다. 또한 첨가물 용도로 사용되는 식품첨가물의 경우 국내에서는 허용량이 규정되어 있지 않으므로 허용 식품첨가물의 명칭 및 최대 허용량을 제시하여 국제 기준과의 조화를 고려하도록 한다. 오염물질 기준의 경우 국내에서는 일부 위해 미생물(E. sakazakii, B. cereus)과 방사선 조사처리 기준만 설정되어 있으나, CODEX 및 EU는 농약 기준을, 호주 및 뉴질랜드는 위해 미생물(Staphylococcus aureus, Salmonella sp.)과 중금속중 납과 알루미늄의 최대 허용량에 대한 허용기준을 추가로 규정하고 있다. 따라서 우리나라 영ㆍ유아용 조제식의 안전성을 입증할 수 있는 과학적인 자료를 토대로 위해 미생물, 농약 및 기타 오염물질 기준을 정량적으로 추가 제시할 필요성이 제기된다. The aim of this study is to propose suggestions for establishing Korean regulatory standards of infant formula. Accordingly, the regulatory standards for food contaminants and additives in Korean infant formulas were compared and analyzed with those in CODEX, EU, Australia and New Zealand. Several suggestions for regulations were found from different countries. Firstly, it is advisable that additives for nutrient supplement of infant formula be classified as types of nutrients. Secondly, it is proposed that guidelines should be set on the maximum amount of additives in infant formula. Thirdly, pathogens such as Staphylococci and Salmonella of infant formula should be regulated. Finally, present regulations need to establish the maximum permissible levels of some pesticides, Pb and Al, that other countries are already regulating. These proposed recommendations would broaden the scope of infant formula regulatory standards needed for infants' health.

영양강조표시제품 중 비타민 C 함량 조사

정다운(Da-un Jeong),이헌옥(Heon-Ok Lee),김영경(Young-Kyoung Kim),엄애선(Ae-Son Om) 대한지역사회영양학회 2016 대한지역사회영양학회지 Vol.21 No.6

Review on Anti-Cancer and Anti-Imflammatory Activity from Rubus coreanus Miquel

You-Na Song(송유나),Heon-Ok Lee(이헌옥),Geon-Min Noh(노건민),Haeng-ran Kim(김행란),Jeong-Sook Choe(최정숙),Ae-Son Om(엄애선) 한국조리학회 2015 한국조리학회지 Vol.21 No.5

굴 조미 젓갈 제품의 숙성 중 품질 변화에 관한 연구

김동수(Dong Soo Kim),이헌옥(Heon Ok Lee),이성갑(Seong Kap Rhee),이성(Seong Lee) 한국응용생명화학회 2001 Applied Biological Chemistry (Appl Biol Chem) Vol.44 No.2

Oyster jeot-gal were prepared in the form of salt-fermented oyster and oyster in soy sauce tentatively and used for investigation the retarding effect of its fermentation in a vacuum from the physicochemical and microbiological points of view. pH value decreased slightly but amino-N (AN) and volatile basic nitrogen (VBN) increased inversely during the fermentation periods. AN contents were greater in vacuum fermentation than in non-vacuum, whereas VBN were greater in non-vacuum. Total viable cell counts were similar to trend of gentle decrement after increment to some degree but showed higher in non vacuum than in vacuum. In vacuum product, total amino acid contents increased with the elapse of fermentation days or in time of reduction those were higher than in non-vacuum. On the results of chemical analysis, it showed that fermentation was delayed in vacuum and that vacuum fermentation was effective for the shelf-life extension of jeot-gal.

건조방법에 따른 생식 원료 곡류의 이화학적 특성 및 가능성 성분의 변화

김철암 ( Tie Yan Jin ),오덕환 ( Deog Hwan Oh ),엄애선 ( Ae Son Om ),이헌옥 ( Heon Ok Lee ),은종방 ( Jong Bang Eun ) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2005 한국식품저장유통학회지 Vol.12 No.5