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韓國調理方法에 依한 비타민類 損失量에 대한 硏究 (第四報)
宋玉旋 德成女子大學校 1975 德成女大論文集 Vol.4 No.-
These series of experiments are made ofr the purpose of studying the rate of vitamin losses during Korean cooking processes. Following the previous three (3) reports, another experimental result will be reported in this report as Report 4. In this report ten (10) kinds of foods were studied for their vitamin losses during various cookings. The summarized results are as follows. 1) In the cooking of vegetables 20% of vitamin B₁, 9% of vitamin B₂, 78% of vitamin C, and 12% of niacin are generally lossed. 2) In the cooking of grains 28% of vitamin B₁, 9% of vitamin B₂, and 12% of niacin are generally lossed. 3) In the cooking of eggs 7% of vitamin B₁, 3% of vitamin B₂, and 5% of niacin are generally lossed. 4) In the case of meats and fishes 17% of vitamin B₁, 12% of vitamin B₂, and 14% of niacin are generally lossed.
韓國調里方法에 依한 비타민類의 損失量에 대한 硏究 (第參報)
송옥선 德成女子大學校 1974 德成女大論文集 Vol.3 No.-
Following the previous reports (ⅠandⅡ), another result will be reported here as Report Ⅲ. In this ReportⅢ , seventeen (17) kinds of Korean Vegetable foods were studied for their Vitamin C Losses during the Korean Cookings. In Table I the various cooking mdthods used in this experiment are shown and in Table 2 the Vitamin C losses during the various cookings are shown. It is concluded, in general, that during the vegetable cookings by the Korean cooking methods the Vitamin C losses range from about 40$ to 90$.
韓國調理方法에 依한 비타민類의 損失量에 對한 硏究(第二報)
宋玉璇 德成女子大學校 1973 德成女大論文集 Vol.2 No.-
These series of experiments are made for the purpose of studying the rate of vitamin losses during Korean cllking procedures. In the previous report(Report 1), 13 kinds of foods were studied and reported already. In this report, another 14 kinds of foods are studied for vitamin B??, B??, and and niacin by various cooking methods. The results are as follows; 1) During vegetable cooking, about 21% of vitamin B??, 9% of vitmin B??, and 12% of niacin were lossed. 2) In case of eggs, about 8% of vitamin B??, 5% of vitamin B??, and 9% of niacin were lossed. 3) In the cooking of fishes, losses of vitamin B??, B??, and niacin are 20%, 8%, and 14% respectively. 4) Therefore, the average losses of vitamin B??, B??, and niacin in the average Korean diet would be about 17%, 8%, and 12% respectively. 5) In case of vegetables, the vitamin loss during soup preparation is less than that during "Namul" preparation, When the time of heating is same. 6) In case of eggs, the vitamin losses during either hard boiled or half boiled are less than that during frying. 7) In the cooking of fishes, vitamin loss during sauting is less than that during soup preparation.
韓國調理方法에 依한 비타민類의 損失量에 대한 硏究 (第一報)
宋玉璇 德成女子大學校 1972 德成女大論文集 Vol.1 No.-
우리나라 각 가정에서 옛적부터 사용해 온 한국식 조리방법에 의하여 손실되는 비타민류의 손실량을 조사하고자 본 연구를 착수하였으며 우선 그 제일보로서 그 동안에 얻은 성적을 보고하는 바이다. (1) 채소류의 조리에서는 일반적으로 비타민 B_1이 약 21%, 비타민 B_2가 약 8%, 나이아신이 약 12%의 손실률을 보여주고 있다. (2) 곡류로 밥을 짓는 경우에는 비타민 B_1, 비타민 B_2, 나이아신이 각각 31%, 12%, 17% 정도의 손실을 보여주고 있다. (3) 고기, 생선류의 조리에서는 비타민 B_1, 비타민 B_2, 나이아신이 각각 15%, 10%, 13% 정도의 손실률을 내고 있다. (4) 따라서 우리 국민의 전체적인 식사의 경우를 생각해 본다면 비타민 B_1이 약 23%, 비타민 B_2가 10%, 나이아신이 14%의 손실률을 낸다고 볼 수 있다. (5) 채소류의 경우에는 데쳐서 나물로 해서 먹는 것보다 국으로 해서 먹는 경우에 비타민 손실량이 적다. (가열시간이 동일한 경우) (6) 고기 생선류의 경우 볶는다든가 전을 부치는 경우에 물에 넣어서 국으로 만드는 경우보다 비타민의 손실률이 적다.