한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제44권11호
  • /
  • Pages.1666-1671
  • /
  • 2015
  • /
  • 1226-3311(pISSN)
  • /
  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
권호 표지
DOI QR코드

DOI QR Code

레토르트식품에 함유되어 있는 당 함량 분석

Sugar Contents Analysis of Retort Foods

  • 정다운 (한양대학교 식품영양학과) ;
  • 임준 (한양대학교 식품영양학과) ;
  • 김천회 (한국건강기능식품협회 부설 한국기능식품연구원) ;
  • 김영경 (한국건강기능식품협회 부설 한국기능식품연구원) ;
  • 박윤진 (한국건강기능식품협회 부설 한국기능식품연구원) ;
  • 정윤화 (단국대학교 식품영양학과) ;
  • 엄애선 (한양대학교 식품영양학과)
  • Jeong, Da-Un (Department of Food & Nutrition, College of Human Ecology, Hanyang University) ;
  • Im, Jun (Department of Food & Nutrition, College of Human Ecology, Hanyang University) ;
  • Kim, Cheon-Hoe (Korea Health Supplement Association Sub. Korea Health Supplement Institute) ;
  • Kim, Young-Kyoung (Korea Health Supplement Association Sub. Korea Health Supplement Institute) ;
  • Park, Yoon-Jin (Korea Health Supplement Association Sub. Korea Health Supplement Institute) ;
  • Jeong, Yoon-Hwa (Department of Food Science and Nutrition, Dankook University) ;
  • Om, Ae-Son (Department of Food & Nutrition, College of Human Ecology, Hanyang University)
  • 투고 : 2015.09.04
  • 심사 : 2015.10.14
  • 발행 : 2015.11.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

본 연구에서는 서울 및 경기 지역에서 유통되고 있는 레토르트식품 중 카레류 21건, 짜장류 16건, 소스류 17건, 고기류 16건인 총 70건을 수거하여 당 함량을 분석하였다. 분석결과 값과 제품의 영양성분표에 표시된 당 함량을 비교하여 제품에 표시된 당 함량이 소비자에게 신뢰성 있는 영양정보를 제공하는지 확인하기 위해 연구를 진행하였으며 식품공전의 방법에 따라 실험하였다. 분석 결과 카레류, 짜장류, 소스류, 고기류 제품의 전체 당 함량 분포는 $0.35{\pm}0.02{\sim}25.44{\pm}0.78g/100g$을 보였으며, 그중 소스류가 $0.35{\pm}0.02{\sim}25.44{\pm}0.78g/100g$으로 상대적으로 가장 높은 함량 분포를 보였고, 고기류 $1.98{\pm}0.08{\sim}11.07{\pm}0.10g/100g$, 짜장류 $1.76{\pm}0.02{\sim}5.16{\pm}0.00g/100g$, 카레류 $1.05{\pm}0.03{\sim}4.63{\pm}0.03g/100g$의 순서임을 확인하였다. 이는 제품에 표시된 영양성분 함량 대비 소스류 18~118%, 고기류 70~119.8%, 짜장류 29~118%, 카레류 40~119.5%였으며, 분석 결과는 제품에 표시된 당 함량 대비 120% 미만으로 레토르트식품 70건 모두 허용 오차 기준을 준수하고 있어 소비자에게 신뢰성 있는 영양성분표시 정보를 제공하고 있음을 확인하였다. 가공식품의 선택 및 구매 시 제품의 영양성분표에 표시된 당 함량을 확인하여 WHO의 하루 당 섭취 권고량인 50 g의 범위를 넘지 않도록 당 함량이 적은 제품을 선택하도록 하고, 산업체에서도 물엿이나 설탕과 같은 당 성분의 사용을 줄이도록 노력해야 할 것이다. 이상의 결과로 소비자들이 식품에 표시된 당 함량의 확인을 통하여 건강에 적합한 식품을 구매할 수 있을 것으로 판단되며, 지속적으로 영양표시의무 식품을 대상으로 하여 영양성분 함량 표시 조사 연구가 필요하다고 생각된다.

The purpose of this study was to provide trustworthy nutritional information by analyzing sugar contents of commercial retort foods. A total of 70 retort food samples were collected, which included curry (n=21), blackbean- sauce (n=16), sauce (n=17), and meat (n=16) from markets in Seoul and Gyeonggi-do. Contents of sugars such as glucose, fructose, sucrose, maltose, and lactose were analyzed in retort foods by using a high performance liquid chromatography-refractive index detector and compared to their assigned values on nutritional information labels. Analyzed sugar contents of curries, black-bean-sauces, sauces, and meats ranged from 1.05~4.63 g/100 g, 1.76~5.16 g/100 g, 0.35~25.44 g/100 g, and 1.98~11.07 g/100 g, respectively. Sauces were found to contain the highest amounts of total sugar. These analysis values were equivalent to the reference values indicated on nutrition labels, which were 40~119.5% for curries, 29~118% for black-bean-sauces, 18~118% for sauces, and 70~119.8% for meats. Therefore, this study provides reliable analytical values for sugar contents in retort foods.

키워드

참고문헌

  1. Mattews R, Pehrsson P, Farhat-Sabet M. 1987. Sugar content of selected foods: individual and total sugars. In Home Economics Research Report No. 48. U.S Department of Agriculture (USDA), Hyattsville, MD, USA. p 1.
  2. Havel PJ. 2005. Dietary fructose: implications for dysregulation of energy homeostasis and lipid/carbohydrate metabolism. Nutr Rev 63: 133-157. https://doi.org/10.1111/j.1753-4887.2005.tb00132.x
  3. Ahn BC, Joung H. 2005. Socioeconomic cost of obesity in Korea. Korean J Nutr 38: 786-792.
  4. Choi HM. 2006. 21 Century nutrition. Kyomunsa, Paju, Korea. p 51.
  5. Chung CE. 2007. Association of total sugar intakes and metabolic syndrome from Korean National Health and Nutrition Examination Survey 2001-2002. Korean J Nutr 40: 29-38.
  6. Lustig RH, Schmidt LA, Brindis CD. 2012. Public health: The toxic truth about sugar. Nature 482: 27-29. https://doi.org/10.1038/482027a
  7. Nakamura J, Hamada Y, Sakakibara F, Hara T, Wakao T, Mori K, Nakashima E, Naruse K, Kamijo M, Koh N, Hotta N. 2001. Physiological and morphometric analyses of neuropathy in sucrose-fed OLETF rats. Diabetes Res Clin Pract 51: 9-20. https://doi.org/10.1016/S0168-8227(00)00205-9
  8. Cho SH, Chung CE, Kim SH, Chung HK. 2007. Establishment of total sugar reference value for Koreans. Korean J Nutr 40: 3-8.
  9. Welsh JA, Sharma A, Cunningham SA, Vos MB. 2011. Consumption of added sugars and indicators of cardiovascular disease risk among US adolescents. Circulation 123: 249-257. https://doi.org/10.1161/CIRCULATIONAHA.110.972166
  10. Chung SJ, Kim JH, Lee JS, Lee DH, Yu CH. 2004. A suggestion to develop a nutrition policy on food and nutrition labelling and education systems for fast food and carbonated soft drinks in Korea. Korean J Nutr 37: 394-405.
  11. MHW. 2013. The sixth Korea National Health and Nutrition Examination Survey [KNHANE VI-1]. Ministry of Health and Welfare, Sejong, Korea. p 48,50,54.
  12. WHO. 2009. Population nutrient intake goals for preventing diet-related chronic disease. World Health Organization, Geneva, Switzerland. p 57.
  13. USDA. 2011. Dietary guidelines for Americans 2010. Appendix 7. US Department of Agriculture. Washington, DC, USA. http://www.cnpp.usda.gov/Publications/DietaryGuidelines/ 2010/PolicyDoc/Appendices.pdf (accessed May 2015).
  14. McLean-Meyinsse PE. 2001. An analysis of nutritional label use in the Southern United States. J Food Distribution Research 32: 110-114.
  15. Lee MS. 2010. Lipid composition and differences in crude fat contents in wheat flour and dry noodles according to determination methods. Korean J Food & Nutr 23: 381-385.
  16. KFDA. 2015. Korea Food and Drug Administration Notification No. 2015-20 revised; 2015. Korea Food and Drug Administration, Cheongju, Korea.
  17. Kwon KL, Park SH, Lee JH, Kim JY, Yoo KS, Lee JS, Kim SY, Sung H, Nam HS, Kim JW, Lee HY, Park HK, Kim MC. 2007. Prevalence of nutrition labeling and claims on processed, and packaged foods. Korean J Community Nutr 12: 206-213.
  18. Oh HS, Park HO. 2000. A study on dietary intakes of elementary school children according to school foodservice type in Won-Ju. Korean J Dietary Culture 15: 338-348.
  19. Kim GH. 2007. Investigation of sugar contents in children's foods. Korea Food and Drug Administration Report, Seoul, Korea. p 7.
  20. Park YG, Lee EM, Kim CS, Eom JH, Byun JA, Sun NK, Lee JH, Heo OS. 2010. Survey on the content and intake pattern of sugar from elementary and middle school foodservices in Daejeon and Chungcheong province. J Korean Soc Food Sci Nutr 39: 1545-1554. https://doi.org/10.3746/jkfn.2010.39.10.1545
  21. Kim HY, Park SJ, Chung SY, Choi SH, Oh SW, Lee JS, Choi IS, Shin MS, Song JS. 2011. Monitoring the sugar content and intake in school meals from Incheon and Chuncheon. Korean J Food Sci Technol 43: 58-64. https://doi.org/10.9721/KJFST.2011.43.1.058
  22. Jung HR, Park YB, Lee MJ, Kim KC, Kim JB, Kim DH, Kang SH, Park IB, Park JS, Kwon KI, Kim MH. 2011. A survey on sugar intake in meals from nursery schools in Gyeonggi-Do. Korean J Food Sci Technol 43: 182-188. https://doi.org/10.9721/KJFST.2011.43.2.182
  23. Choi MH, Kwon KI, Kim JY, Lee JS, Kim JW, Park HK, Kim MC, Kim GH. 2008. Monitoring of total sugar contents in processed foods and noncommercial foodservice foods. Korean J Food Sci Technol 40: 337-342.
  24. KFDA. 2013. Food code. Korea Food and Drug Administration, Cheongju, Korea. http://fse.foodnara.go.kr/residue/RS/ jsp/menu_02_01_01.jsp (accessed Sep 2015).
  25. FDA. 2013. Guidance for Industry: A food labeling guide. Food and Drug Administration (FDA), Washington, DC, USA. http://www.fda.gov/food/guidanceregulation/guidancedocumentsregulatoryinformation/ labelingnutrition/ucm 2006828.htm (accessed Jul 2015).
  26. Lee JW, Hwang JB, Nahmgung B, Park JW. 2014. A study on total sugar content in cooked rice and side dishes of eat-out Korean food. Food Eng Prog 18: 124-129. https://doi.org/10.13050/foodengprog.2014.18.2.124
  27. Nishida C, Uauy R, Kumanyika S, Shetty P. 2004. The joint WHO/FAO expert consultation on diet, nutrition and the prevention of chronic diseases: process, product and policy implications. Public Health Nutr 7: 245-250.
  28. WHO. 2015. Sugars intake for adults and children guideline. World Health Organization, Geneva, Switzerland. p 4.