국내 시판 분말형식품의 영양구성 및 식품이용 빈도에 대한 실태조사

우자원,최숙희 우석대학교 부설 기초과학연구소 1996 기초과학연구소 논문집 Vol.1 No.-

This study was carried out in order to find out the nutrient composition and the frequency of the food used in the commercial powder-type foods. Twenty kinds of powder-type foods, being used as supplementary foods for infants and adults, were investigated in this study. 1. The nutrient composition was calculated based on the food composition table. The water contents of these powder-type foods were adjusted to 12%. The calory contents of these foods were 344-407Kcal per 100g of the food. Protein, lipid, carbohydrate, fiber, calcium, iron, vitamin A, B_1, B_2 and C contents per 100g of these foods were calculated. 2. The nutrient content per 100g of these powder-type foods as the % of RDA were calculated. And the relative nutrient content of these powder-type foods as the % of RDA were calculated on the supposition that RDA of energy were 100% supplied from these foods. In this case the protein and thiamin contents were above the level of RDA, respectively. Vitamin A and C contents were extremely low in the powder-type foods composed only of cereals and grains, legumes, and seeds and nuts. 3. The result on the frequency of the food used in these powder-type foods were as follows: brown rice, barley and glutinous rice were the basic food used in these powder-type foods. Cereals and grains, legumes, and seeds and nuts were the major food groups used in these and the average content of these food groups were 73.22%, 11.39% and 7.89%, respectively. And the average content of vegetables, fruits, fishes and shellfishes and sea weeds were 3.07%, 1.1%, 0.96% and 1.20%, respectively. 4. In these powder-type foods the correlation between the number of food group and the kinds of food used, and the nutrient content showed that the number of food group used and the content of vitamin A, B_1, B_2 & C were in positive correlation, and the kinds of food used were correlated soley with the content of vitamin C.

율무 식이섬유의 칼슘 , 철분과의 결합특성

우자원 한국조리과학회 1991 한국식품조리과학회지 Vol.7 No.4

식이섬유와 무기질의 장내 흡수의 관계를 알아보기 위해 율무겨에서 추출한 식이섬유의 Ca 및 Fe 결합력을 장의 pH 조건과 유사한 범위에서 측정하였다. 율무겨에서 추출한 식이섬유의 내인성 Ca및 Fe함량을 원소 흡광 분석기로 측정한 결과, 총 식이섬유에는 산성세제 저항섬유보다 자체내 Ca함량을 300배 이상이나, Fe함량은 4배 이상 함유되어 있었다. 식이섬유와 칼슘과의 결합 정도를 pH 5.7∼7.0 범위에서 측정한 결과 TDF는 pH가 증가함에 따라 50.77%에서 86.64%로 증가했고, ADF는 40∼50% 정도를 나타내어, TDF가 pH의 변화에 민감하게 반응하여 칼슘과 결합한다는 것을 알 수 있었다. 또한 식이섬유와 철분과의 결합 정도는 pH 5.0∼7.0 사이에서 TDF는 95∼97%, ADF는 85∼95%를 나타내, 철분은 pH변화에 영향을 받음이 없이 섬유소에 높은 비율로 결합하고 있음을 알 수 있었다. This study was performed to examine the mineral binding properties of total dietary fiber (TDF) and acid detergent fiber (ADF) from Job's tears (Yulmoo: Coix lachryma-jobi L. var. Ma-yuen Stapf.) bran. The endogenous Ca and Fe contents of dietary fiber extracted from Yulmoo bran were measured by atomic absorption spectrophotometer (AAS). Ca contents were 40, 118.6㎍ Ca/g TDF and 131.6㎍ Ca/g ADF. Fe contents were 1,219.7 ㎍ Fe/g TDF and 277.5 ㎍ Fe/g ADF. The calcium binding capacities of dietary fiber at pH 5.0, 6.0, 7.0 were 50.77, 77.57, 86.64% for TDF, 40.27, 51.42, 40.90% for ADF, respectively. The iron binding capacity of dietary fiber at pH 5.0∼7.0 was 95∼97% for TDF and 85∼95% for ADF.

최소자승법을 이용한 분말형 식품의 단백질의 질적 상승을 위한 최적 가상배합 연구

우자원,최숙희 又石大學校 1996 論文集 Vol.18 No.-

This study was to investigate the quality of protein through optimum food combination in powder-type foods. The optimum combination of foods using the least square method based on FAO/WHO(1973) provisional score pattern was computerized and 371 food combinations in total were investigated. In the optimum combination of cereals, the proteins of buckwheat and rye were effective in the enhancement of protein quality of other cereals. The Korean principal foods of cereals and grains, and secondary foods of starchy roots, legumes, seeds and nuts were combined for optimum protein quality. The first limiting amino acid for these food combinations was threonine and Met + Cys.

성서에 언급된 채소류에 관한 연구

우자원 한국식생활문화학회 2007 韓國食生活文化學會誌 Vol.22 No.1

전북지역 주부들의 미싯가루에 대한 소비자 인식 및 이용에 관한 실태조사

우자원,윤계순 한국식생활문화학회 2000 韓國食生活文化學會誌 Vol.15 No.2

This study was carried out to investigate the consumer recognition and consumption of Misitgaru(the traditional powder of roast grain). Data were collected from the 605 housewives(average age, 42.9 years old) residing in Chonbuk area by the self-administered questionnaire. The results from this study were as follows. The respondants were generally concerned regarding Misitgaru as a between-meal snack(33%). And there were recognition on Misitgaru as a weaning food(17%), health food(16%), and substitute food(14%). Of the respondants, good consumers of the Misitgaru were high ratio in age below 30 years old and in number of family member between 6 to 7. Among the demographic variables, age, educational level and housing form especially affected the purchasing place and educational level affected the kinds of mixing cereals. The higher the educational level, the more the kinds of mixing cereals. The methods of storage were significantly different according to age and income level. The older in age and higher in income level, the higher the storage at room temperature.

율무와 염주 단백질의 전기영동 특성

우자원 한국조리과학회 1991 한국식품조리과학회지 Vol.7 No.3

율무와 염주 단백질의 식품 이화학적 특성을 알아보고자 율무쌀, 현염주 및 비교시료로서 쌀의 3가지 시료를 가지고 실험한 결과는 아래와 같다. 1. 분리단백질의 분포는 율무쌀의 경우 알부민, 글로불린, 글리아딘 및 글루텔린의 비율이 각각 17.4 :19.6 : 55.2 : 7.7%였으며, 현염주는 12.6 : 62.2 : 4.2 : 21.0%였고, 백미는 14.2 : 57.4 : 0.77 : 27.8%였다. 그러나 단백질의 분획과정에 변성으로 인하여 글로불린, 글루텔린의 손실이 있었고, 추출율이 상당히 낮아서 3.4∼13.0% 정도였으므로 단백질의 추출방법은 더 연구되어야 할 것으로 사료된다. 2. 산성 및 염기성 조건에서 실시한 Polyacrylamide gel electrophoresis의 결과, 율무쌀과 현염주의 단백질 분획들은 유사한 전기영동 패턴을 나타냈으며, 백미의 경우는 이들과 다른 전기영동 패턴을 나타냈다. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis의 전기 영동상은 율무쌀과 현염주 간에 band의 분포가 매우 유사하였으나, 그 조성비율에 있어서는 다소 차이가 있었다. 쌀의 경우는 이들과 뚜렷이 다르게 나타났는데, 특히 gliadin의 경우 율무쌀과 현염주에서는 분자량 10,000∼30,000 사이 에 여러개의 띠가 확인되었으나 백미에서는 분자량 12,000 정도에 해당하는 하나의 띠만이 확인되었다. 따라서 율무와 염주는 식물학적으로 밀접한 관계에 있음이 확인되었으며, 이들과 백미단백질의 전기영동상의 차이는 유전적인 인자의 차이에 의한 것으로 보여진다. This study was performed to examine the electrophoretic properties of Job's tears (Yulmoo: Coix lachryma-jobi L. var. Ma-yuen Stapf. & Yeomjoo: Coix lachryma-jobi L.) proteins. Albumins, globulins, gliadins and glutelins were extracted from the polished Yulmoo and brown Yeomjoo by the modified Osborne method. For a comparison, rice proteins were extracted and fractionated by the same method. The relative proportions of protein fractions were 17.4: 19.6: 55.2: 7.7% in polished Yulmoo, 12.6: 62.2: 4.2:21.0% in brown Yeomjoo and 14.2: 57.4: 0.77: 27.8% in rice, in the order of albumis, globulins, gliadins and glutelins. Polyacrylamide gel electrophoresis (PAGE) and SDS-polyacrylamide gel electrophoresis (SDS-PAGE) were performed to identify the subfractions of each protein fraction extracted from polished Yulmoo, brown Yeomjoo and rice. The electrophoregrams of polyacrylamide gel electrophoresis showed that the same fractions of both polished Yulmoo protein and brown Yeomjoo protein had very similar electrophoretic patterns to each other respectively, but there were significant differences in the patterns between Job's tears proteins and rice proteins.

재외 한국인의 한국음식 이용과 식생활 양상 : New Zealand 및 Malaysia 거주 한국인을 중심으로

우자원,윤계순 한국조리과학회 1998 한국식품조리과학회지 Vol.14 No.5

New Zealand의 Chirstchurch와 Malaysia의 Kuala Lumpur에 거주하는 한국인을 대상으로 한국음식의 이용실태와 식생활 양상을 조상한 결과는 다음과 같다. 1. 한국전통음식의 계승 필요성에 대하여 전체응답자의 47.3%가 전통대로 계승해야 한다고 하였고 이러한 의식은 연령이 높아질수록 더 많았다. 한국음식 조리의 어려운 점은 응답자의 52.9%가 조리방법이 복잡한 점이라 했고 일상적인 한국음식의 섭취빈도와 한국음식에 대해 자부심을 느끼는 정도는 각각 4.36점, 4.16점으로 비교적 높게 나타났으며 이 두 항목 모두 36세 이상에서 더 높은 점수를 보였다. 2. 한국음식 31종류 중에서 김치는 매일 먹는 것으로 나타났으며 찌개류, 육류구이, 두부음식, 생선구이, 탕류, 국수류, 전골류, 조림류, 전유어, 전통차 순으로 섭취가 많았다. 거주지역별로 육류구이만 New Zealand 거주자에게서 더 높은 섭취빈도를 보였으나 국수류, 만두국류, 찌개류, 조림류, 생선 등의 섭취빈도는 Malaysia 거주자들에게서 더 높게 나타났다. 3. 김치류는 응답자의 93.1%가 집에서 담가 먹고 있고 고추장, 된장 등은 사먹거나 친지가 보내준 것을 이용한다고 하였는데 New Zealand 거주자는 사먹는 비율이 높은 반면 Malaysia 거주자는 친지가 보내주는 비율이 높았다. 4. 외국 거주 후 식품소비의 변화정도는 두 지역에서 양념류와 곡류는 변화를 보이지 않았으나 해조류의 이용은 감소하였고 특히 New Zealand 거주자의 경우 육류와 유제품의 소비가 크게 증가하였다. 5. 거주지역에서 생산되는 식품의 조리는 전체 응답자의 1/2이 한국식으로 한다고 하였고 거주국의 식사형태의 도입이 조금 있다는 63.3%로 나타났다. 하루세끼의 식사형태는 아침에 밥을 먹는다는 비율이 전체의 반 이상이였고, 저녁은 78.2%로 나타났다. 6. 여러 instant food중 라면, 햄 및 소시지, 피자의 섭취빈도가 비교적 높았으며 연령이 낮을 수록 그 빈도는 더 높았다. 외식의 빈도는 Malaysia 거주자들이 New Zealand 거주자들 보다 훨씬 높았고 외식시 주로 선택하는 음식은 New Zealand 거주자들은 pizza, hamburger, fried chicken 등의 fast food의 이용비율이 높은 반면 Malaysia 거주자들은 중국음식, 만두 및 면류의 이용이 비교적 많은 편이었다. 이상의 결과를 종합해 보면 외국에 거주하면서 한국의 전통적인 특성을 간직하고자 하는 의식을 가지고 있음을 볼 수 있으며 하루 세끼의 식사형태에서 밥을 중심으로 하는 비율은 국내 보다 크게 낮았지만 여전히 다른 식사형태 보다 높은 것을 알 수 있다. 한국 고유의 식문화 특성을 가지면서 거주지역의 식품생산 및 사회 문화적 특성에 연향을 받음으로써 거주국의 식품, 식사 형태, 조리방법을 도입하는 등 부분적으로 변화가 진행되고 있음을 확인 할 수 있었다. Food habits and Korean food utilization patterns were surveyed from 188 Koreans residing in New Zealand and Malaysia by using a questionnaire. Forty seven percent of the respondents answered that Korean food should be succeeded as its traditional form. Most subjects had strong pride for Korean traditional food. Kimchi was the most frequently consumed side dish followed by Chigaes (stew), broiled meat, Tubu (bean curd), broiled fish, Tangs (soup), and Noodles. While Kimchies were prepared by the respondents themselves, Doenjang and Kochujang were sent from the relatives in Korea or purchased from the market. The changes in food consumption pattern after emigration depended on the availability of food items in residing country. Korean style meal (cooked rice and side dishes) was eaten by 51% respondents for breakfast and by 78.2% for supper. Ramyon was the most frequently consumed instant food. Eating out frequency was much higher in the residents in Malaysia than the ones in New Zealand. This study showed that Koreans residing in foreign countries have the consciousness trying to succeed Korean traditional food culture, and their food consumption pattern partly depends on food availability and socio-cultural properties of the residing country.

시판 가공복합분의 영양성분

우자원 又石大學校 1995 論文集 Vol.17 No.-

국내 시판 가공복합분(미싯가루)의 영양성분을 분석, 비교하였다. 열량은 시료 간에 큰 차이를 보이지 않았다. 단백질, 지방질의 함량은 시료 간에 큰 차이를 보였다. 칼슘과 인의 비율은 0.133-0.253이었으며, 필수 아미노산과 질소와의 비율은 1.56-1.79이었다. 제1제한 아미노산은 lysine이었으며, 아미노산 값은 22.6-64.6으로서 시료 간에 큰 차이를 보였다. 주요 지방산은 linoleic acid, oleic acid 및 palmitic acid로서 전체의 약 90%를 차지하였다. 고도 불포화 지방산과 포화 지방산의 비는 3.75-4.34로서 매우 높았다. This study was carried out to investigate the chemical composition of commercial composite flours of roast grain. There were no significant differences in calorie among these five samples. The general nutrient composition of these samples showed that crude proteins were in the range of 13.4-25.0% ; crude lipids in 2.7-10.7% ; crude ashes in 1.2-2.8% ; crude fibers in 1.2-1.6% ; and carbohydrates in 56.2-79.4%, Especially crude protein, crude fat and crude ash were rich in sample I. The ratios of calcium to phosphorous and essential amino acid to total nitrogen were 0.133-0.253 and 1.56-1.79, respectively. The first limiting amino acid for these samples was lysine. The major fatty acids were linoleic, oleic and palmitic acids, which comprised of about 90% of total fatty acids. The ratio of polyunsaturated to saturated fatty acid was 3.75-4.34.

율무와 염주의 식이섬유, 아미노산 및 지질 성분의 비교

우자원(Ja-Won Woo),이미숙(Mi-Suck Lee),이희자(Hee-Ja Lee),김형수(Hyong-Soo Kim) 한국식품과학회 1989 한국식품과학회지 Vol.21 No.2

한국인의 육류음식에 대한 기호성 및 관련 요인 분석

윤계순,우자원 한국조리과학회 1999 한국식품조리과학회지 Vol.15 No.5

This study was carried out to obtain information about preferences of the meat food in 491 Koreans including the ones living in New Zealand. General preference for the meats was not significant differences according to sex, monthly income level, residing area, marriage status and family number. Degree of preferences for the meats which have consumed commonly such as beef, pork and chicken showed relatively a high tendency, but the meats such as goat, lamb, deer and turkey were very low in preference score. In the meats cooking style, most subjects preferred Korean style followed by Chinese and western style. The younger had a high score than the older inpreference of the processed meats. The meat foods subjects preferred were Tzeams(찜류), Kui(구이류), Tangs(탕류), cutlets and Tangsuyuks(탕수육류). There were not significant differences in preferences for the meats between Korean living in domestic and New Zealand. This study showed that the meat foods which theirs preference was high have had a high tendency in the intake frequency also. Preferences for the meat food was affected by intake frequency and amount of intake and nutritional knowledge, but not related to BMI, health status and monthly income level.