Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
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A Study on Total Sugar Content in Cooked Rice and Side Dishes of Eat-out Korean Food

국내 외식 식품 중 밥류 및 찬류의 당 함량 분석에 관한 연구

  • Lee, Jin-Won (Department of Food & Biotechnology, Hankyong National University) ;
  • Hwang, Jin-Bong (Food Analysis Center, Korea Food Research Institute) ;
  • Nahmgung, Bae (Food Analysis Center, Korea Food Research Institute) ;
  • Park, Jang-Woo (Department of Food & Biotechnology and Food and Bio-industrial Research Center, Hankyong National University)
  • 이진원 (한경대학교 식품생물공학과) ;
  • 황진봉 (한국식품연구원 식품분석센터) ;
  • 남궁배 (한국식품연구원 식품분석센터) ;
  • 박장우 (한경대학교 식품생물공학과 및 식품생물산업연구소)
  • Received : 2014.03.25
  • Accepted : 2014.04.17
  • Published : 2014.05.31
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Abstract

The objective of this study was to investigate the total sugar content of cooked rice (e.g. Bokkeumbap, Deopbap, Bibimbap, Gimbap, Chobap) and side dishes (Jjigae, Kimchi, Jangajji) by using HPLC analysis. Samples were collected from six regions in Korea (Seoul, Gyeonggi-do, Chungcheong-do, Gangwon-do, Jeonla-do, Gyeongsangdo). In cooked rice, the total sugar content in Bibimbap (8.537 g/100 g), Jangeo-deopbap (3.207 g/100 g), and Saladgimbap (2.394 g/100 g) was higher than that of other cooked rice. Also the analysis results showed that the total sugar content of cooked rice with spice and sauce added was a little higher than that of other kinds of cooked rice. From the analysis of Jjigae, it was shown that Doenjang-jjigae (1.805 g/100 g) from the Jeonla-do region had the highest total sugar content while there was no difference in total sugar content from the other regions. In case of Kimchi, that from Jeonla-do and Gyeongsang-do was very sweet, salty, and spicy, and the total sugar content was higher than that from the other regions. The highest total sugar content among the analyzed Kimchi was in Godeulppaegikimchi with a value of 8.188 g/100 g. In addition, the total sugar content in Jangajjie, as a pickle among side dishes, was shown to be higher than that of the other side dishes with the highest range among Jangajjie of 32.865 g/100 g to 41.846 g/100 g being found in Maesil-jangajji.

국가 식품 영양성분 자료구축을 위하여 국내에서 유통되고 있는 외식식품의 총당 함량을 조사하였다. 서울, 경기도, 충청도, 강원도, 전라도 및 경상도의 6개 권역별에서 수거한 밥류(28종)와 찬류(15종)을 대상으로 조사하였다. 밥류의 경우 비빔밥, 장어덮밥 및 샐러드김밥의 경우 최대 각각 8.537 g/100 g, 3.207 g/100 g 및 2.394 g/100 g 수준의 당 함량이 분석되었으며, 일반 밥류 보다 양념을 비롯한 소스가 첨가된 밥류의 경우 당 함량이 다소 높게 나타났다. 찬류 중 하나인 찌개의 경우에서는 전라권의 된장찌개가 1.805 g/100 g으로 가장 높은 당 함량을 나타내었으며, 그 이외의 찌개종류와 권역별 당 함량은 크게 차이를 나타내지는 않았다. 조사한 김치의 경우에서는 단맛, 짠맛 및 매운맛이 강한 경상권과 전라권의 김치에 대하여 전체적으로 당 함량이 높게 나타났으며, 특히, 고들빼기김치의 경우 최대 8.188 g/100 g의 당 함량을 나타내었다. 또한, 찬류 중 대표적인 절임 식품인 장아찌의 경우 전체적인 권역에서 모두 조사한 장아찌 종류에 대하여 당 함량이 높게 나타났으며, 특히 매실장아찌의 경우 32.865-41.846 g/100 g의 범위를 나타내면서 장아찌 종류 중 가장 높은 당 함량을 나타내었다.

Keywords

Acknowledgement

Supported by : 식품의약품안전처

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