BRONZE
BRONZE ๋“ฑ๊ธ‰์˜ ํŒ๋งค์ž ์ž๋ฃŒ

์œ ์่ง์˜์ดํ™”ํ•™์ ์„ฑ์งˆ๋ถ„์„ - ์œ ์่ง์˜ ์‚ฐํ้”๊ฐ€ ์‹์šฉ์œ ์˜ ์ดํ™”ํ•™์  ์„ฑ์งˆ์— ๋ฏธ์น˜๋Š” ์˜ํ–ฅ

"์œ ์่ง์˜์ดํ™”ํ•™์ ์„ฑ์งˆ๋ถ„์„ - ์œ ์่ง์˜ ์‚ฐํ้”๊ฐ€ ์‹์šฉ์œ ์˜ ์ดํ™”ํ•™์  ์„ฑ์งˆ์— ๋ฏธ์น˜๋Š” ์˜ํ–ฅ"์— ๋Œ€ํ•œ ๋‚ด์šฉ์ž…๋‹ˆ๋‹ค.
6 ํŽ˜์ด์งฟ’
ํ•œ์้œ์˜คํ”ผ์Šค
์ตœ์ดˆ๋“ฑ๋ก์ผ 2018.05.25 ์ตœ์ข…์ ฟ’์ž‘์ผ 2016.01
6P ๋ฏธ๋้ฉ๋ณด๊ธฐ
์œ ์่ง์˜์ดํ™”ํ•™์ ์„ฑ์งˆ๋ถ„์„ - ์œ ์่ง์˜ ์‚ฐํ้”๊ฐ€ ์‹์šฉ์œ ์˜ ์ดํ™”ํ•™์  ์„ฑ์งˆ์— ๋ฏธ์น˜๋Š” ์˜ํ–ฅ
  • * ๋ณธ ๋ฌธ์„œ๋Š” ํ•œ๊ธ€ 2005 ์ด์ƒ ๋ฒ„์ „์—์„œ ์ž‘์„ฑ๋œ ๋ฌธ์„œ์ž…๋‹ˆ๋‹ค. ํ•œ๊ธ€ 2002 ์ดํ•˜ ํ”„๋กœ๊ทธ๋žจ์—์„œ๋Š” ์—ด์–ด๋ณผ ์ˆ˜ ์—†์œผ๋‹ˆ, ํ•œ๊ธ€ ๋ทฐ์–ดํ”„๋กœ๊ทธ๋žจ(ํ•œ๊ธ€ 2005 ์ด์ƒ)์„ ์„ค์น˜ํ•˜์‹  ํ›„ ํ™•์ธํ•ด์ฃผ์‹œ๊ธฐ ๋ฐ”๋ž๋‹ˆ๋‹ค.

    ๋ฏธ๋้ฉ๋ณด๊ธฐ

    ๋ชฉ์ฐจ

    1. ์„œ ๋ก 
    2. ์žฌ๋ฃŒ ๋ฐ ๋ฐฉ๋ฒ•
    3. ๊ฒฐ๊ณผ ๋ฐ ๊ณ ์ฐฐ
    4. ์š” ์•ฝ
    5. References

    ๋ณธ๋ๅฉ๋‚ด์šฉ

    ์‹ํ’ˆ์—๋Š” ํƒ„์ˆ˜ํ™”๋ฌผ, ๋‹จ๋ฐฑ์งˆ, ์ง€๋ฐฉ, ๋ฌด๊ธฐ์งˆ ๋“ฑ๊ณผ ๊ฐ™์€ ์ƒ๋ช…์ฒด์˜ ์œ ์่ง์— ๋งค์šฐ ์ค‘์š”ํ•œ ์˜ํ–ฅ์„ ๋ฏธ์น˜๋Š” ๋งŽ์€ ์˜์–‘์†Œ๊ฐ€ ํฌํ•จ๋˜์–ด ์žˆ๋‹ค(1). ์œ ์่ง๋Š” ๋‹ค๋ฅธ ์˜์–‘์†Œ๋“ค๋ณด๋‹ค ๋งŽ์€ ์—๋„ˆ์ง€๋ฅผ ์ œ๊ณตํ•˜๋Š” ํšจ์œจ์ ์ธ ๋†์ถ• ์—๋„ˆ์ง€์›์ด๋ฉฐ(2), ์Œ์‹์˜ ๋ง›๊ณผ ํ’๋ฏธ๋ฅผ ๊ฒฐ์ •ํ•˜๋Š” ์ค‘์š”ํ•œ ์š”์†Œ์ด๋‹ค(3). ์œ ์่ง๋Š” ๋™๋ฌผ์„ฑ ์œ ์่ง์™ฟ’ ์‹๋ฌผ์„ฑ ์œ ์่ง๋กœ ๊ตฌ๋ถ„ํ•  ์ˆ˜ ์žˆ๋Š”๋ฐ(4), ์‹๋ฌผ์„ฑ ์œ ์่ง๋Š” ์ผ๋ฐ˜์ ์œผ๋กœ ๋ถˆํฌํ™” ์ง€๋ฐฉ์‚ฐ์„ ๋งŽ์ด ํ•จ์œ ํ•˜๊ณ  ์žˆ๋‹ค(5). ๋ถˆํฌํ™” ์ง€๋ฐฉ์‚ฐ์€ ์‹ฌํ˜ˆ๊ด€๊ณ„ ์งˆํ™˜์„ ์˜ˆ๋ฐฉํ•˜๋Š” ๋“ฑ(6)์˜ ํšจ๊ณผ๊ฐ€ ์žˆ์œผ๋‚˜ ์‹ํ’ˆ์„ ๊ฐ€๊ณตํ•˜๊ฑฐ๋‚˜ ์ €์žฅํ•  ๋•Œ ์‰ฝ๊ฒŒ ์‚ฐํ™”ยท๋ถ„ํ•ด๋˜์–ด ์œ ์่ง์˜ ์‚ฐํ้”๋ฅผ ์ด‰์ง„์‹œํ‚ค๋Š” ์ž‘์šฉ์„ ํ•˜๊ธฐ๋„ ํ•œ๋‹ค(7). ์œ ์่ง์˜ ์‚ฐํ้”๊ฐ€ ๋ฐœ์ƒํ•˜๋ฉด ์‹ํ’ˆ์˜ ๋ง›๊ณผ ์ƒ‰๊น”์˜ ๋ณ€ํ™”๋ฅผ ์ดˆ๋ž˜ํ•˜์—ฌ ์‹ํ’ˆ์˜ ํ’ˆ์งˆ์„ ์ €ํ•˜์‹œํ‚ค๋Š” ์š”์ธ์ด ๋  ์ˆ˜ ์žˆ์–ด(8) ์‚ฐํ้”๋ฅผ ๋ฐฉ์ง€ํ•˜๋Š” ๊ฒƒ์€ ๋งค์šฐ ์ค‘์š”ํ•˜๋‹ค.
    ์‹์šฉ์œ ๋Š” ์‹ํ’ˆ์— ์—ด์„ ์ „๋‹ฌํ•˜๋Š” ๋งค์ฒด๋กœ์„œ, ์Œ์‹์— ์œ ์—ฐ์„ฑ๊ณผ ๋ฐ”์‚ญํ•œ ์งˆ๊ฐ์„ ํ˜•์„ฑํ•ด ์Œ์‹์˜ ๋ง›์„ ํ–ฅ์ƒ์‹œ์ผœ์ฃผ๋ฉฐ(9), ๊ทธ ์ข…๋ฅ˜์—๋Š” ์ฝฉ๊ธฐ๋ฆ„, ์˜ฌ๋ฆฌ๋ธŒ๊ธฐ๋ฆ„, ์นด๋†€๋ผ๊ธฐ๋ฆ„ ๋“ฑ(10)์ด ์žˆ๋‹ค. ๊ทธ ์ค‘ ์ฝฉ๊ธฐ๋ฆ„์€ ๋‹ค๋ฅธ ์‹์šฉ์œ ๋ณด๋‹ค ํŠ€๊น€์กฐ๋ฆฌ์— ๊ฐ€์žฅ ์ ํ•ฉํ•˜๋ฉฐ(11), ๊ฒฝํ™”๊ณต์ •์„ ๊ฑฐ์ณ ์—ด ์•ˆ์ •์„ฑ๊ณผ ํ–ฅ๋ฏธ ์•ˆ์ •์„ฑ์„ ์ฆ๊ฐ€์‹œํ‚ค๋Š” ๋“ฑ(12) ์‹ํ’ˆ ์‚ฐ์—…์  ์ด์šฉ์— ๋Œ€ํ•œ ์—ฐ๊ตฌ๊ฐ€ ํ™œ๋ฐœํžˆ ์ง„ํ–‰๋˜๊ณ  ์žˆ๋‹ค.

    ์ฐธ๊ณ ์ž๋ฃŒ

    ยท Kang SW, Kwon SY, Kim YH, Kim JY, Lim JK, Choi HS. Comprehensible Food Science. Hunminsa, Seoul, Korea. pp. 13-15 (2003)
    ยท Park YM. Study on Practices to Reduce Intake of Fats and Sodium through Instant Noodles. Master's thesis. Chung-Ang University, Seoul, Korea. (2014)
    ยท Jang JH, Jeon MS, Lee KT. Fatty Acid Composition of Children's Favorite Foods in Deajeon Area. Jour. Agri. Sci. 36(2): 211-217 (2009)
    ยท Park KS, Youn DH, Moon YH, Lee KS, Park HS, Jung IC. Lipid Type Effects the Quality Characteristics of Pork Patties. J. East Asian Soc. Dietary Life. 17(3): 364-370 (2007)
    ยท Lee JW, Park JW. Changes of Fatty Acid Composition and Oxidation Stability of Edible Oils with Frying Number of French Fried Potatoes. J. Korean Soc. Food Sci. Nutr. 39(7): 1011-1017 (2010)
    ยท Jeong SH, Shin JA, Kim IH, Kim BH, Lee JS, Lee KT. Comparison of Fatty Acid Composition by Fat Extraction Method: Different Parts of Chicken by Cooking Method. J. Korea Soc. Food Sci. Nutr. 43(8): 1257-1263 (2014)
    ยท Kim GR, Kim HA, Lee KH. Study on the Texture Characteristics and Effects of Antioxidants on Saury (Cololabis saira) Nuggets. Korean J. Food Culture. 25(5): 625-632 (2010)
    ยท Park HR. Antioxidative Effect of Aronia melanocarpa on White Chocolate Canache. Master's thesis. Sejong University, Seoul, Korea. (2014)
    ยท Yoon GS. A Study on the Utilization Pattern and the Perception of Housewives about Edible Oil & Fats. Fam. Environ. Res. 156(2): 85-95 (2001)
    ยท Jung MH. A Study on the Use of Edible Oils According to Nutrition Knowledge. Master's thesis. Sookmyung Women's University, Seoul, Korea. (2010)
    ยท Chang YK, Lee JW, Kim TJ. A Study on Quality Changes of Domestic Frying Oils by Thermal Oxidation. Korean J. Food Sci. Technol. 10(2): 112-118 (1978)
    ยท Kwon HS, Yum CA. The Physicochemical Properties and Taste Variation of Hydrogenated Soybean Oil in Deep-Frying Potatoes. Korean J. Soc. Food. Sci. 9(4): 293-297 (1993)
    ยท Kim KW, Min KC, Yu YG, Wi SE, Cho DM. Food Chemistry. Kwangmoonkag, Paju, Korea. p. 80 (2007)
    ยท Lee SK. Practical Experiments and Canning Technology. Yu Han Publishing Co., Seoul, Korea. p. 121 (2000)
    ยท Takeya KJ. New Basic Knowledge of Breadmaking. Bncworld Co., Seoul, Korea. p. 86 (2003)
    ยท Jang YS, Choi CK, Lee JW, Kwak DK, Sung CW, An JS, Park BK, Lee JI, Shin JS. Changes of Carcass Traits and Surface Meat Color of Korean Cattle (Hanwoo) Reared Different Altitudes or Transferred from Different Distance. J. Animal Sci. Technol. 54(1): 51-58 (2012)
    ยท Kim JM, Choi JH, Choi YS, Han DJ, Kim HY, Lee MA, Chung HK, Kim CJ. Effects of Frying Time and Temperature on Formation of Acrylamide and Sensory Evaluation in French Fries. Korean J. Food Sci. Technol. 41(4): 471-475 (2009)
    ยท Lee JH, Park KM. Effect of Ginger and Soaking on the Lipid Oxidation in Yackwa. Korean J. Soc. Food. Sci. 11(2): 93-96 (1995)
    ยท Lee KS, Kim GH, Kim HH, Seong BJ, Kim SI, Han SH, Lee SS, Lee GH. Physicochemical Properties of Frying Ginseng and Oils Derived from Deep-frying Ginseng. J. Korea Soc. Food Sci. Nutr. 42(6): 941-947 (2013)
  • ์ž๋ฃŒํ›„๊ธฐ

      Ai ๋ฆฌ๋ทฐ
      ์งฟ’์‹ํŒ๋งค์ž์˜ ์ž๋ฃŒ๋ฅผ ํ†ตํ•ด ์ƒˆ๋กœ์šด ์ธ์‚ฌ์ดํŠธ๋ฅผ ์–ป์„ ์ˆ˜ ์žˆ์—ˆ์Šต๋‹ˆ๋‹ค. ์ฃผ์ œ๊ฐ€ ํฅ๋ฏธ๋กญ๊ณ , ๋‚ด์šฉ์ด ์ถฉ์‹คํ•ด ๋งŽ์€ ๋„์›€์ด ๋˜์—ˆ์Šต๋‹ˆ๋‹ค. ์ถ”์ฒœํ•  ๋งŒํ•œ ์ž๋ฃŒ์ž…๋‹ˆ๋‹ค! ๊ฐ์‚ฌํ•ฉ๋‹ˆ๋‹ค!
    • ์ž์ฃผ๋ฌป๋Š”์งˆ๋ๅฉ์˜ ๋‹ต๋ณ€์„ ํ™•์ธํ•ด ์ฃผ์„ธ์š”

      ํ•ดํ”ผ์บ ํผ์Šค FAQ ๋”๋ต–๊ธฐ

      ๊ผญ ์•Œ์•„์ฃผ์„ธ์š”

      • ์ž๋ฃŒ์˜ ์ •๋ณด ๋ฐ ๋‚ด์šฉ์˜ ์ง„์‹ค์„ฑ์— ๋Œ€ํ•˜์—ฌ ํ•ดํ”ผ์บ ํผ์Šค๋Š” ๋ณด์ฆํ•˜์ง€ ์•Š์œผ๋ฉฐ, ํ•ด๋‹น ์ •๋ณด ๋ฐ ๊ฒŒ์‹œ๋ฌผ ์ €์ž‘๊ถŒ๊ณผ ๊ธฐํƒ€ ๋ฒ•์  ์ฑ…์ž„์€ ์ž๋ฃŒ ๋“ฑ๋ก์ž์—๊ฒŒ ์žˆ์Šต๋‹ˆ๋‹ค.
        ์ž๋ฃŒ ๋ฐ ๊ฒŒ์‹œ๋ฌผ ๋‚ด์šฉ์˜ ๋ถˆ๋ฒ•์  ์ด์šฉ, ๋ฌด๋‹จ ์ „์žฌโˆ™๋ฐฐํฌ๋Š” ๊ธˆ์ง€๋˜์–ด ์žˆ์Šต๋‹ˆ๋‹ค.
        ์ €์ž‘๊ถŒ์นจํ•ด, ๋ช…์˜ˆํ›ผ์† ๋“ฑ ๋ถ„์Ÿ ์š”์†Œ ๋ฐœ๊ฒฌ ์‹œ ๊ณ ๊ฐ๋น„๋ฐ”์นด์ง€๋…ธ Viva์˜ ์ €์ž‘๊ถŒ์นจํ•ด ์‹ ๊ณ ๋น„๋ฐ”์นด์ง€๋…ธ Viva๋ฅผ ์ด์šฉํ•ด ์ฃผ์‹œ๊ธฐ ๋ฐ”๋ž๋‹ˆ๋‹ค.
      • ํ•ดํ”ผ์บ ํผ์Šค๋Š” ๊ตฌ๋งค์ž์™ฟ’ ํŒ๋งค์ž ๋ชจ๋‘๊ฐ€ ๋งŒ์กฑํ•˜๋Š” ์„œ๋น„์Šค๊ฐ€ ๋˜๋„๋ก ๋…ธ๋ ฅํ•˜๊ณ  ์žˆ์œผ๋ฉฐ, ์•„๋ž˜์˜ 4๊ฐ€์ง€ ์ž๋ฃŒํ™˜๋ถˆ ์กฐ๊ฑด์„ ๊ผญ ํ™•์ธํ•ด์ฃผ์‹œ๊ธฐ ๋ฐ”๋ž๋‹ˆ๋‹ค.
        ํŒŒ์ผ์˜ค๋ฅ˜ ์ค‘๋ณต์ž๋ฃŒ ์ €์ž‘๊ถŒ ์—†์Œ ์„ค๋ช…๊ณผ ์‹ค์ œ ๋‚ด์šฉ ๋ถˆ์ผ์น˜
        ํŒŒ์ผ์˜ ๋‹ค์šด๋กœ๋“œ๊ฐ€ ์ œ๋Œ€๋กœ ๋˜์ง€ ์•Š๊ฑฐ๋‚˜ ํŒŒ์ผํ˜•์‹์— ๋งž๋Š” ํ”„๋กœ๊ทธ๋žจ์œผ๋กœ ์ •์ƒ ์ž‘๋™ํ•˜์ง€ ์•Š๋Š” ๊ฒฝ์šฐ ๋‹ค๋ฅธ ์ž๋ฃŒ์™ฟ’ 70% ์ด์ƒ ๋‚ด์šฉ์ด ์ผ์น˜ํ•˜๋Š” ๊ฒฝ์šฐ (์ค‘๋ณต์ž„์„ ํ™•์ธํ•  ์ˆ˜ ์žˆ๋Š” ๊ทผ๊ฑฐ ํ•„์š”ํ•จ) ์ธํ„ฐ๋„ท์˜ ๋‹ค๋ฅธ ์‚ฌ์ดํŠธ, ์—ฐ๊ตฌ๊ธฐ๊ด€, ํ•™๊ป“, ์„œ์  ๋“ฑ์˜ ์ž๋ฃŒ๋ฅผ ๋„์šฉํ•œ ๊ฒฝ์šฐ ์ž๋ฃŒ์˜ ์„ค๋ช…๊ณผ ์‹ค์ œ ์ž๋ฃŒ์˜ ๋‚ด์šฉ์ด ์ผ์น˜ํ•˜์ง€ ์•Š๋Š” ๊ฒฝ์šฐ

    ์ฐพ์œผ์‹œ๋˜ ์ž๋ฃŒ๊ฐ€ ์•„๋‹Œ๊ฐ€์š”?

    ์ง€๊ธˆ ๋ณด๋Š” ์ž๋ฃŒ์™ฟ’ ์—ฐ๊ด€๋˜์–ด ์žˆ์–ด์š”!
    ์™ผ์ชฝ ํ™”์‚ดํ‘œ
    ์˜ค๋ฅธ์ชฝ ํ™”์‚ดํ‘œ
    ๋ฌธ์„œ ์ดˆ์•ˆ์„ ์ƒ์„ฑํ•ด์ฃผ๋Š” EasyAI
    ์•ˆ๋…•ํ•˜์„ธ์š”. ํ•ดํ”ผ์บ ํผ์Šค์˜ ๋ฐฉ๋Œ€ํ•œ ์ž๋ฃŒ ์ค‘์—์„œ ์„ ๋ณ„ํ•˜์—ฌ ๋‹น์‹ ๋งŒ์˜ ์ดˆ์•ˆ์„ ๋งŒ๋“ค์–ด์ฃผ๋Š” EasyAI ์ž…๋‹ˆ๋‹ค.
    ์ €๋Š” ์•„๋ž˜์™ฟ’ ๊ฐ™์ด ์ž‘์—…์„ ๋„์™ฟ’๋“œ๋ฆฝ๋‹ˆ๋‹ค.
    - ์ฃผ์ œ๋งŒ ์ž…๋ ฅํ•˜๋ฉด ๋ชฉ์ฐจ๋ถ€ํ„ฐ ๋ณธ๋ๅฉ๋‚ด์šฉ๊นŒ์ง€ ์ž๋™ ์ƒ์„ฑํ•ด ๋“œ๋ฆฝ๋‹ˆ๋‹ค.
    - ์žฅ๋ฌธ์˜ ์ฝ˜ํ…์ธ ๋ฅผ ์‰ฝ๊ณ  ๋น ๋ฅด๊ฒŒ ์ž‘์„ฑํ•ด ๋“œ๋ฆฝ๋‹ˆ๋‹ค.
    - ์Šคํ† ์–ด์—์„œ ๋ฌด๋ฃŒ ์บ์‹œ๋ฅผ ๊ณ„์ •๋ณ„๋กœ 1ํšŒ ๋ฐœ๊ธ‰ ๋ฐ›์„ ์ˆ˜ ์žˆ์Šต๋‹ˆ๋‹ค. ์ง€๊ธˆ ๋ฐ”๋กœ ์ฒดํ—˜ํ•ด ๋ณด์„ธ์š”!
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