노트 : 추계 학술 Seminar 순서 / 학술 논문발표 ; 병원급식에서 Ready - Prepared Foodservice System 이용에 관한 연구

김지영,김혜영 한국식품조리과학회(구.한국조리과학회) 1986 한국식품조리과학회지 Vol.2 No.2

Here is a research on hospital foodservice system, when korea traditional food of pyeon yuk and bin dae deok were used by ready-prepared foodservice system, it was estimated the preservations of microbiological quality and sensory quality. All data collection was replicated three times. The results were as following; 1. In time and temperature data, two menu items were needed internal temperature below 7℃ in a cooling stage, and in the case of cook/chill storage, the days were shortened within 2 weeks, and the holding time must be possiblely minimized. Finally foods were served sanitary. 2. In view of microbiological safety, in the case of cook/chill storage as 0∼4℃ the days must be shortened within 2 weeks and it was possible to store until 6 weeks in -20∼-23.3℃. So to preserve pre-cooked food longly, it was effective to freeze them quickly by using vacuum package and to reheat them by a microwave oven before serving and to serve lastly in microbiological quality. 3. Hospital ready-prepared foodservice system with food storage in plastic bags, biochemical test of C. Perfingens C. botulinum and Salmonella were not detected. 4. By using of a microwave oven, it had effects of thawing, reheating and sterilizing of chilled and frozen foods in a short time. 5. Sensory evaluations were made by a 10-member panel using five scoring tests. Because sensory of quality was lowered in the case of chilled storage, it was possible to serve foods within 2 weeks. Texture and aroma were preserved by cook/frozen system and usually there was no significance from 4 weeks until 6 weeks, but considering of the objects, it was good to store until 4 weeks in sensory quality.

한국전통 편의 음료와 조리과학

김미리 한국식품조리과학회 2001 한국식품조리과학회지 Vol.17 No.6

N/A

새로운 식중독질환의 출현과 그들이 식품 및 식품산업에 미치는 영향

임숙자 (역),(,Margy Woodburn ) 한국식품조리과학회 1994 한국식품조리과학회지 Vol.10 No.4

식품의 물성과 조리과학

이철호 한국식품조리과학회 1985 한국식품조리과학회지 Vol.1 No.1

｢쇄미록(鎖尾錄)｣을 통해본 16세기 동물성 식품의 소비 현황

임학성,이민주,차경희,정치영,조현설 한국식품조리과학회 2007 한국식품조리과학회지 Vol.23 No.5

고령친화식품 개발을 위한 한국 노년층의 조리 요구도 조사 -서울,경기 지역 노인을 중심으로-

곽동경 ( Tong Kyung Kwak ),김현아 ( Hyun A Kim ),백진경 ( Jin Kyung Paik ),전민선 ( Min Sun Jeon ),신원선 ( Weon Sun Shin ),박기환 ( Ki Hwan Park ),박대섭 ( Dae Seop Park ),홍완수 ( Wan Soo Hong ) 한국식품조리과학회 2013 한국식품조리과학회지 Vol.29 No.3

The purpose of this study was to understand the characteristics of senior consumers` food-related lifestyle and to investigate their demand for menu development of senior` friendly food products. An one-to-one survey method was used for data collection, and the survey was conducted with 490 senior participants who are over 55 years-old living in Seoul and Kyunggi area. The main results of this study were as follows: Most participants usually spend from 60,000 to 150,000won on food a month, and the female participants played a decisive role on food purchasing and preparation. They preferred home meal for their three regular meals to bread, convenience food, or eating-out. For menu development of senior-friendly food products, the demand for food products using moist-heat cooking method was higher than those using dry-heat cooking method. Also, the respondents did not like strong taste such as salty, spicy, or bitterness in senior-friendly foods, and wanted to have a variety of noodle, kimchi, meat, seafood meals.

한국 상용 식품중의 히스타민 함량에 관한 연구

차은정,남혜원,이기완,명춘옥,이재성,이양자,홍천수 ( Hae Won Nam,Ki Wan Lee,Choon Ok Myung,Jae Seong Rhee,Yang Cha Lee,Chein Soo Hong ) 한국식품조리과학회 1996 한국식품조리과학회지 Vol.12 No.4

The purpose of this report is to present a list of Korean foods containing histamine, that is known to cause food allergy and chronic urticaria. For the measurement of histamine in foods, the application of spectrofluorimeter is used. Among the food groups, sea foods (mackerel, pacific saury, spanish mackerel, anchovy, hair tail, tuna) contain most high amount of histamine, and the contents of see weeds (sea mustard, laverare) are also high. Milk and milk products (mozzarella cheese, yogurt) contain more histamine than animal meats. Plant foods like cereals, vegetables or fruits contain much less histamine than other food groups, except spinach. The contents of dried sesame, sesame oil, and mugicha, green tea, ginseng tea, mayonnaise, tomato ketchup are relatively high. This paper will be used as a fundamental guideline in planning dietary management of allergy and for the operational plans for the future nutrition education intervention. Because the foods rich in histamine may cause allergy-like syptoms, it may be required to label the foods containing histamine.

어린이와 학부모의 식품첨가물에 대한 인식 및 정보요구도 추이 분석: 2008~2013 식품첨가물 섭취 안전성 평가 연구 결과를 중심으로

김선아 ( Sun A Kim ),김지선 ( Ji Sun Kim ),고정미 ( Joung Mi Ko ),김정원 ( Jeong Weon Kim ) 한국식품조리과학회 2014 한국식품조리과학회지 Vol.30 No.3

This study was performed in order to grasp the trends of elementary school children and their parents on their purchasing behavior of processed foods, awareness of food additives and its education experience by analyzing the safety assessment reports of food additives in 2008~2013. The most important factor in purchasing processed foods was safety in both groups followed by nutrition in parents and taste in children, respectively. While purchasing foods, the first item that is checked has been shifted from food additives to the origin of the products. Parents still perceived food additives as the most hazardous factor for food safety; however, recently, children began to regard microbial contaminants as being most hazardous, which is regarded as a desirable educational effect. The most concerned food additives were preservatives, synthetic seasoning and colorants in both groups. However, the awareness level on food additives still remained low as 3.0~3.1/5.0 for parents and 2.4~2.9/5.0 for children. Educational experience on food additives increased in children from 12% in 2008 to 25% in 2013; however, it decreased in parents from 23% in 2008 to 15% in 2013. Information needs for food additives by education and promotion were very high both in parents (4.2~4.5) and children (3.8~4.1). Both groups had an interest in the safety, legal standards of food additives, and foods with food additives, in order. The most reliable resource institutions on food additives were university/research institute and hospital for parents, but, hospital and government for children. The preferred media on food additives were TV and the internet for parents, and school newsletter and TV for children. Overall, the above results demonstrated that the perceptions on food additives did not change much with parents during the last 6 years; however, children`s perceptions began to show improvement with the increase of educational experience. Hence, the government needs to make efforts to increase the trust level of consumers by developing educational tools and providing educational experiences including mass media for the promotion of risk communication on food additives.

한국에서 시판되는 일부 반찬류 가공식품의 영양표시 실태 및 영양성분 함량 평가

오하정,신채은,안성현,고나현,강준혁,주지형 한국식품조리과학회 2025 한국식품조리과학회지 Vol.41 No.1

Purpose: This study aimed to examine the nutrition labeling status and nutrient composition of industrially processed side dishes sold in Korea. Methods: A total of 362 side dish products, excluding soup-based dishes, were collected from 13 major online retailers. Results: Among the products, 72.1% provided nutrition labeling, but 25.1% of regular processed foods and 6.4% of ready-to-eat/ready-to-heat products were unlabeled. Meal kits, not subject to labeling regulations, had a low labeling rate of 3.7%. The serving size was indicated in only 12.3% of the products with nutrition labeling and 29.7% of those without it. Among the products with nutrition labeling, the sodium content per serving of steamed dishes (1,649.2 mg) accounted for 82.5% of the daily nutrition value (2,000 mg), exceeding the Korean dietary reference intake for individuals aged 19 or older (1,100-1,500 mg). Nutrient profiles varied by dish type, with braised and pickled dishes highest in sugar and sodium, grilled dishes highest in fat and cholesterol, and fried dishes highest in calories and fat. Animal-based dishes had higher calories, fat, saturated fat, and cholesterol levels than plant-based dishes. The products labeled as not requiring additional oil showed significantly higher levels of cholesterol in grilled dishes, sodium in stir-fried dishes, and calories and fat in fried dishes than the products labeled as requiring additional oil. Fried dishes that included separately packaged sauces had significantly higher sugar levels than those without such sauces. Conclusion: This study highlights the need to expand mandatory nutrition labeling and clarify serving sizes for informed consumer choices. It recommends carefully examining the nutrient information by dish type and balancing the consumption of plant-based and animal-based dishes.

식품의 안전성 및 식품첨가물에 대한 소비자 인식에 관한 연구

한왕근,이귀주 ( Wang Kun Han,Gui Ju Lee ) 한국식품조리과학회 1991 한국식품조리과학회지 Vol.7 No.4

This study was to investigate consumer recognition of food safety and food additives. The results of this study are as follows: 1. When shopping for food, the food safety was rated as foremost concern for the respondents and the details checked most often were manufacture date, packing condition and axpiration date, respectively. When asked their opinion about harmful factors in relation to food safety, the most important consideration was food additives. The highest rating for credibility regarding the sources of information on food was given to scientists in university and institute, lowest one was given to food manufacturer. 2. Government regulation on the use of food additives was known to exist, but control of the uses of food additive was considered inadequate by 60% of the respondents. These results showed significant differences for age (p < 0.05), for education level (p< .0l) and for income (p < .05) respectively. 3. 47.9% of the respondents indicated that they were willing to purchase the additive free foods, although it was expensive. More than 70% made an effort to eat food with less food additive and were concerned about possible effects of food additives on health, showing significant differences for age (p<0.05), for education level (p<0.05) and for income (p<0.05). 4. Labeling for food additive found on food package was shown to be unsatisfactory, showing significant diference only for income (p<0.05) and more information about food was needed by over 91.3% of the respondents, showing significant difference for education level (p<0.05). 5. Althovgh approximately 80% of the respondents were concerned about artificial preservative, artificial flavor, artificial color and artificial sweetener, the concern about artificial preservative was the highest. Primary causes that respondents felt fear toward food additives were the unknown harms and cancer, and primary sources that respondents got information on food were televison and radio, respectively. From these results, it was shown that consumer considered food safety important and they felt a great deal of concern about food additives.