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An Exploratory Research for Reduction of Sodium of Korean HMR Product -Analysis on Labeling of Guk, Tang, Jjigae HMR Products in Korea-

국내 HMR제품의 나트륨 저감화를 위한 탐색적 분석 -국내 국, 탕, 찌개류 HMR제품의 라벨 분석을 중심으로-

Oh, Hye-In;Choi, Eun-Kyoung;Jeon, Eun-Yeoung;Cho, Mi-Sook;Oh, Ji-Eun
오혜인;최은경;전은영;조미숙;오지은

  • Received : 2018.11.21
  • Accepted : 2019.02.28
  • Published : 2019.03.28

Abstract

The purpose of this study was to analyze the nutrition labeling of Guk, Tang, Jjigae HMR products to provide consumers with appropriate information when selecting products, and to provide basic data on the national policies. In this study, nutritional labels of 176 products were analyzed with 57 Guk, 75 Tang, 44 Jjigae. In the menu frequency of products, Guk has the products of the specific purposes, Tang has animal protein product, Jjigae has popular products. As a result of comparing the portion size and 9 major nutrients of the product, the average sodium content of Guk was 1558.5 mg, Tang was 1472.3mg, Jjigae was 2118.0mg. By the storage temperature, the average sodium content of HMR product was 2022.9mg in freezing(below $-18^{\circ}C$), 1676.7mg in cold($-2{\sim}10^{\circ}C$), and 1250.9mg in room temperature($1{\sim}35^{\circ}C$). Therefore, it is necessary to focus on the sodium content of Frozen products in the attempt of reducing sodium in HMR products.

Keywords

Soup;HMR;Exploratory Research;Analysis on Labeling;Food Contents

Acknowledgement

Supported by : (주)광동제약