논문 상세보기
pp.369-376
본 연구에서 주식류 9종에 대해 조리분량(4인분, 100인분)에 따른 영양성분을 비교한 결과, 주식류 종류에 따라영양성분의 차이를 나타내는 것이 상이하였지만 대량조리에 따른 영양성분의 함량 변화를 보이는 것이 있음을 확인할 수 있었다. 추후, 다양한 주식류에 대해 대량조리 시영양성분 변화에 대한 연구 및 단체급식소에서 적용할 수있도록 대량조리 영양성분 DB화가 이루어져야 할 것으로생각된다. 뿐만 아니라 대량조리에 있어서 품질 기준이 될수 있는 관능적 평가도 추가적으로 필요할 것으로 보인다.
The nutritional information of ingredients only shows an analysis of the nutrient contents before cooking andchanges of the nutrients during preparation are not considered. Therefore, changes in the quantity of nutrients indishes depend on the amount of cooking. Nine main dishes were selected and their proximate compositions, min-erals, and vitamins were analyzed of them in 4 and 100 people amounts of cooking. There were differences of nutri-ent contents depending on how the various main dishes were cooked. In general, protein, lipid, and ash contentswere similar but there were differences between the uncooked and cooked conditions of certain main dishes in termsof some mineral and vitamin contents. The mineral and vitamin contents of the main dishes were different depend-ing on the amount of cooking. Furthermore, it would be desirable to investigate differences of nutrient contentsbetween large scale and small scale meal preparation of various main and side dishes
