http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
釜山市 團體給食所의 營養管理 및 衛生狀態에 對한 實態調査
禹順姙 新羅大學校 1972 論文集 Vol.1 No.-
Ninteen institutes located in Pusan City were selected to survey nutritional management and sanitary conditions for group feeding. The questionaire was distributed on December 18, 1971 and the results of the answer sheets are summariged sa follows. 1. Employee and persons served Total number of employee 15.744 (av.869.2) 2. Total number of person served 11.890(av.660.6) Age of persons served 20-30 year Only 5 places out of 19 institutes employee registered dieticians and not more than 8 cooks were licensed. 3. Discription and change of menu. ① Discription directed by dietician 8 places manager 8 Places cook 3 places ② Menu changed Weekly 57.8% Daily 5.3% Every two day 5.3% Occasionally 21.1% About a half of the institutes answered for the precalculation of nutritive value of menu but none of them showed the deta. The actual estimation of nutritive value based on the menu was muchless than the value for recommended allowances. ③ Subsidiary dishes The majority of the institutes (12 places) served 3 kinds of subsidary dishes. 4. Food materials ① Purchased by manager 30.4% cook 21.7% clerk 17.3% ② Purchased every 3days 57.9% occasionally 5.3% ③ Storage in refrigerator 15 places (46.9%) 5. Left-over ① Yes 89.5% ② No 10.5% mainly rice meal 29.4% subsidiary 29.4% vegletables 11.8% uncertified 29.4% ③ Disposition of Left over Discard 41.1% animal feed 41.1% share of laborers 11.9% others 5.9% 6. Meal service selfservice 42.1% Table service 52.6% other 5.3% meal service is mostly (14places) managed by institution. 7. Space allowance per each person 0.15pyong. 8. Food storage and other facilities ① with refrigerator 89.5% without preservation facilities 10.5% ② with kitchen and cap boad or selves 〃 68.4% without 31.6% ③ with protector for insects and rats 36.8% without 〃 〃 63.2% 9. Method of sanitation for food and kitchen utenciles ① boiling 57.8% detergent 21.0% steaming 15.8% other 5.3% ② cleaning of vegetables 3 times washing with running water 31.4% 3 times washing in tank water 26.2% 4 times washing in tank water 21.0% 4 times washing running 10.6% 10. Disposition of spoiled or low quality food materials discard 78.8% use if not too bad 21.2% boiled and serve for none 11. Needs for sanitation ① do medical examination for laborers 79.0% do not 21.0% ② washing hands not necessorily so often 5.3% with grown finger nail 5.3% with finger rings during cooking 10.5% 12. Wash-Room facilities not clean 15.8% lavish box with rid 42.0% deposit 31.6% 13. At the time of survey file checked 63.2% unchecked 36.8% cockroach checked 36.9% unchecked 63.1%
調理食物의 營養成分 檢討 : 有機營養素(蛋白質과 脂肪)의 計算値와 分析置의 比較實驗
禹順姙 서울여자대학교 1980 서울여자대학논문집 Vol.- No.9
In evaluating the nutritional intakes of given food, the nutritional composition of raw food has rather been used as reference than that of cooked food. This means that estimating the amount of nutritional intake during the preparative stage for a given menu has been made based on the nutritional composition of given raw foods. However, the amount of nutritional constituents of meals (cooked foods) may be reduced to a certain degree due to possible losses of some nutritional constituents of raw food owing to the multi-cooking processes being practically applied for an appropriate menu. Therefore, for better estimation of intake amount of individual constituents, it is believed to be more important to introduce a realistic amount of nutritional intake from meals (cooked food) than that from raw food. In the present study, fourteen kinds of experimental diets were selectively used as samples for analytical comparison of gross protein and fat in raw foods (calculated from a standard food composition table) with those in cooked foods (obtained through analytical experiment). The results show that; 1. Mean amounts of calculated protein and fat in raw food are 93.86 gram and 94.83 gram, while those of experimentally obtained from cooked food are 71.15 grams and 76.15 garms, respectively. 2. Thus, mean amounts of protein and fat in cooked foods may be said to be equivalent ot 69.3%一83.1% and 70.3%一89.4% of those in raw foods 3. In consequence, particular attention should be paid to these losses of nutirtional composition when one should estimate a realistic intake amount of nutritional constituents of meals (cooked food).
콩다식 제조시 당의 종류와 당의 양 , 반죽 횟수에 따른 물리적 특성 연구
우순임,박지현 한국조리과학회 1997 한국식품조리과학회지 Vol.13 No.1
The purpose of this study was to establish the most favorable processing method for soybean Dasik. Factors were kind of sugar (honey, syrup, oligo sugar), amount of sugar (50g, 60g, 70g) and number of kneading (20 times, 30 times, 40 times). Physical characteristics were measured by moisture content, color difference and texture. Moisture content was increased in order of honey, oligo sugar and syrup. Lightness of soybean Dasik was different with amount of sugar. The tendency of L value and b value were dominent by honey. Lightness, redness and yellowness had no difference with the kind of sugar and number of kneading. Hardness was not a significant factor. Springiness was significantly different by the kind and amount of sugar. Cohesiveness, gumminess and chewiness was influenced by the kind and amount of sugar, the interaction of kind and amount of sugar.