초록

본 연구개발의 범위는 한국조리를 대상으로 하였고 밥 등의 주식류와 반찬류인 부식류를 각 세부과제에서 분리하여 연구하였다. 먼저, 문헌조사 및 고찰에 의해 단체급식에서 제공되는 빈도수가 높은 음식이나 설문조사에 의한 선호도가 높은 음식 중 대량의 식재료가 한번에 조리되는 항목을 선정하였다. 소량조리는 4인 분량기준으로 하고 대량조리는 100인 분량을 기준으로 조리 시험을 하였고 각각 조리된 음식의 관능평가 및 식품성분에 대한 분석을 통해 영양성분함량을 비교하였다.

Abstract ▼

After the Ministry for Food, Agriculture, Forestry, and Fisheries established the "Food Industry Development General Measures", there is an increased need for the research to find solutions for the meal service-related problems in the meal-service industry. Currently, the collective meal-service mar

After the Ministry for Food, Agriculture, Forestry, and Fisheries established the "Food Industry Development General Measures", there is an increased need for the research to find solutions for the meal service-related problems in the meal-service industry. Currently, the collective meal-service market is increasing every year and especially the school meal service needs appropriate recipes to consider the nutritional balance for the students in their growth spurts. However, these recipes and their nutritional information of the ingredients only show the analysis of the nutrient contents before cooking and do not consider the changes of the nutrients during preparations. Therefore, this study aims to examine the changes in the quality of the nutrients in large-scale meal preparations. This study examines the Korean way of preparing food and separately analyzed the main food, such as rice and the side dishes in each detailed categories. First, based on the literature studies, we selected the items that can be cooked in a large scale at once among those that are often provided by the collective meal services or the foods that are highly preferred through the surveys. The small preparation was set at 4-people amounts and large preparation was set at for 100-people amounts and each prepared food item was analyzed for its sensory appeals and the nutrient contents to compare the amounts. Through the literature research, we selected about 20 main and side dishes and examined the changes in mass during and after the preparations. The rice category showed a similar weight (about 95%) when compared to the raw ingredient, but steamed eggplants and steamed eggs (for 4 people) showed an increase, which showed a significant different depending on the raw ingredients and the preparation methods. The sensory tests did not show a big difference in the amount of the prepared foods, but the smell of seasoned spinach or Chamnamul (Pimpinella brachycarpa) showed a difference. The sodium and manganese contents of the Kimchi fried rice were high after cooking and the vitamin A contents of the pumpkin soup showed a very high level compared to other foods, which may be attributed to the high contents in the raw ingredient. In the namul type (seasoned vegetables), the water contents were around 90% but the bean paste (or Korean miso soup) soup showed a very low level at the 4-people preparation. The ash contents were about 1-2% and the young pumpkin namul and the bean paste soup showed significantly low levels. The sodium contents were high in steamed eggs and bean paste soup and the potassium contents showed variability in young pumpkin namul and seasoned cucumber depending on the prepared amounts. In summary, the difference in the prepared amount did not show a special trend as the food items showed individual values based on the type and the nutrients of the food. The difference also appeared in the food items and nutrients individually, which may require a large-scale food preparation nutrient contents database establishment to be applied in the research and collective meal service agencies for the large scale preparations of the main and side dishes.

목차 Contents

• 표지...1
• 요약문...3
• SUMMARY...5
• 제1장 서론...7
• 제1절 연구개발 대상 기술의 경제적 중요성 및 연구개발 필요성...7
• 제2절 연구개발 대상 기술의 국내.외 현황...7
• 제2장 연구개발 대상 기술의 국내.외 연구현황...9
• 제3장 연구개발수행 내용 및 결과...11
• 제1절 연구개발의 최종목표 및 연구개발 성격...11
• 제2절 연구개발내용...11
• 제3절 재료 및 방법...12
• 제4절 결과 및 고찰...16
• 제4장 연구개발목표 달성도 및 대외기여도...33
• 제1절 목표대비 대외달성도...33
• 제2절 정량적 성과...33
• 제5장 연구개발결과의 활용계획...35
• 1. 추가연구 필요성...35
• 2. 타 연구에의 응용...35
• 3. 기업화 추진방안...35
• 제6장 연구개발과정에서 수집한 해외과학기술정보...37
• 1. 주요 연구기관...37
• 2. 주요 내용...37
• 3. 국내 기술수준과의 비교 및 전망...38
• 제7장 기타 중요 변동사항...39
• 1. 세부과제 책임자 변경...39
• 2. 연구개발내용의 변동사항...39
• 3. 과제수행의 어려움...39
• 제8장 국가과학기술종합정보시스템에 등록한 연구장비 현황...41
• 제9장 참고문헌...42