본 연구는 경남지역 휴게음식점에서 판매되는 디저트류 를 대상으로 타르색소의 함량을 조사하고 위해성을 평가 하고자 수행되었다. 분석 대상은 2024년 3월부터 10월까 지 수거한 마카롱, 머랭쿠키, 케이크, 음료, 캔디 등 총 100 건의 시료였으며, 국내 허용 타르색소 9종을 UPLC-PDA 로 정량 분석하였다. 전체 평균 검출률은 59.0%였으며, 마 카롱(96.2%)과 케이크(76.5%)에서 높은 검출률을 보인 반 면, 캔디류에서는 타르색소가 검출되지 않았다. 평균 함량 은 머랭쿠키(56.05 mg/kg)와 마카롱(46.99 mg/kg)에서 높 게 나타났고, B1과 R40 색소가 가장 빈번히 검출되었다. 총 39건의 시료에서 2종에서 5종의 색소가 병용 검출되었 으며, 특히 머랭쿠키에서는 병용 기준을 초과한 사례가 확 인되었다. 기준 초과한 품목을 포함한 위해도 평가 결과 0.00-17.72%의 수준으로 나타나 안전한 범위 내에 있었다. 다만, 식품섭취량 자료에 마카롱, 머랭쿠키 등 특정 품목 의 세부 섭취량이 포함되어 있지 않아, 이와 유사한 제품 군(snack)의 평균 섭취량을 대체 자료로 활용하였다. 이에 따라 평가 결과는 실제 섭취 수준과 차이가 있을 수 있으 며, 일부 섭취량은 과대 또는 과소 평가되었을 가능성이 있 다. 그러나 색소 병용 사용의 빈도와 기준 초과 사례는 자 가품질검사 의무가 없는 휴게음식점에서의 안전성 관리 취 약성을 반영하며, 향후 이들 업소를 대상으로 한 타르색소 사용 기준 교육 및 체계적인 모니터링 등 안전 관리가 필 요하다고 판단된다.

The objective of this study was to investigate the total sugar content in take-out foods by using HPLC analysis.Samples of take-out food were collected from six regions in Korea (Seoul, Gyeonggi-do, Chungcheong-do, Gang-won-do, Jeolla-do, Gyeongsang-do). The samples consisted of 30 main dishes (12 Chinese dishes and 18 flour-baseddishes) and 19 desserts (11 rice cakes and 8 breads). In case of Chinese food, the maximum total sugar content ofTangsuyuk, Ganjajang, Jajangmyeon, and Gun-mandu was 10.346g/100g, 2.409g/100g, 1.589g/100g, and 1.988g/100g respectively. The total sugar content in seasoned Chinese food with sauces was higher than that of the otherChinese food. In case of flour-based food as a main dish, flour-based food seasoned with red pepper paste and manysauces such as Tteokbokki, Naengmyeon, and Guksue had a higher total sugar content than Mandutguk, Tteok-manduguk, and Udong. In particular, Hoe-naengmyeon had the highest total sugar content of 7.194g/100g. Also,desserts (rice cakes and breads), except for Garaetteok, had a high total sugar content with the highest in Glutinousdoughnut and Glutinous rice tteok with red bean paste, which among all the regions analyzed had a maximum totalsugar content of 19.602g/100g from Gyeongsang-do and 30.339g/100g from Seoul respectively.

The object of this research is to analyze and classify the preference on Korean traditional desserts by age groups. More women than men were observed to have a healthy diet. In addition, with regards to age, children and young people were founf to have a healthier diet than the median age. Women showed a preference for dessert more so than men. Both men and women showed to eat dessert when reminded, and the young, as well as middle-aged were found to eat dessert often. Korea sign a survey on the traditional dessert, like rice cake, were the preference for women, whereas men were fixated in soft drinks, fruit punch and Schisandra chinensis fruit punch with Rhododendron. Young people liked rice cakes, while the median age liked chajongryu hangwaryu. In soft drinks, fruit punch and watermelon Sikhye was preferred by two of the young, while the middle-aged preferred baesuk and Schisandra chinensis fruit punch.

This study was conducted to establish Korean food culture by analizing in sets of Jinyounigue (進宴儀軌), Jinchanuigue (進饌儀軌), and Jinjarkuigue (進酌儀軌) which were the records of royal party procedures in Yi-Dynasity. Korean desserts were 141 kinds and could be classified into 8 groups such as Yoomilkwa(油蜜菓)16, Gangjung(强精) 51, Dasikl(茶食) 13, Jungkwa(正菓) 22, Suksilkwa(熟實菓) 7, Byung(餠) 8, Dang(糖) 28, Junyak(煎藥) 1. Food materials were fruits, fruit vegetables, roots, cereals, wine, pepper, cinnamon, ginger powder, pine spike, maximowiczia chinensis, fruit of buckthorn, cape jasmine, japanese touchwood, green bean, sesame oil, honey, salt, sesame, rouge and so on.