http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
다량 조리시 조리 방법에 따른 상용 채소류의 비타민 B_1, B_2, C 및 무기질 함량의 변화
장명숙,서민자,김나영 단국대학교 1998 論文集 Vol.32 No.-
The contents variation of vitamin B_1, B_2, C and mineral components of daily vegetables by cooking methods in the quantity food preparation was investigated. Because various nutrients change during food preparation, it is important to estimate nutrient contents of food items as served. Many kinds of daily vegetables served in the hospital during two months was analyzed for this study. 8 kinds of different cooking methods including seasoned fresh vegetables, seasoned blanched vegetables, deep-fat fried vegetables, pan fried vegetables, steamed vegetables, braised vegetables etc, were applied to 37 vegetables items. And the vegetables analyzed were classified as four groups : leafy vegetables, root vegetables, fruit vegetables, and the other vegetables As a result of this study, all of the four vegetables groups showed same tendency that most of the nutrients content were various by cooking methods in spite of same vegetable item. In the leafy vegetables group, moisture content of seasoned fresh vegetables were higher than seasoned fresh vegetables. In the root vegetables group, crude ash content among the cooked radish root showed the highest value in the seasoned fresh radish root. Vitamin B_1 contents were the highest in the seasoned fresh radish root, pan-fried onion comparing to the same vegetable cooked by any other cooking methods. Vitamin C contents had the same currency seasoned fresh radish root and Doraji, deep-fat fried onion. In the fruit vegetables, crude protein content of seasoned fresh green red pepper was the highest in the middle of cooked green red pepper. In the case of pumpkin, immature the highest vitamin B_1 content was observed in the pan-fried pumpkin, immature but that of vitamin B_2 was observed in the saute fresh pumpkin, immature. Seasoned fresh cucumber with hot pepperpaste had the highest contents in most mineral components excepting iron, respectively. Finally, the other vegetables group analysed was consist of dishes cooked with more than two kinds of vegetables or vegetables which couldn't be included in the previous classification. Therefore, the nutrients content of cooked daily vegetables acturally served in the hospital were investigated. Also, there were differences of nutrient contents by various cooking method in spite of same vegetables item under the condition for this study. Furthermore, it would be desirable that investigation about comparison of nutrient contents between quantity food preparation and home made cooking carried out.