DBPIA-NURIMEDIA

KOREAN J. FOOD COOK. SCI. Vol. 31, No. 5, pp. 652~659 (2015) ISSN 2287-1780(Print) ISSN 2287-1772(Online) http://dx.doi.org/10.9724/kfcs.2015.31.5.652 시판레토르트식품의지방함량조사 - 조지방, 포화지방, 트랜스지방산중심으로 - 정다운 임준 김천회 1 김영경 1 박윤진 1 엄애선 한양대학교식품영양학과, 1 한국건강기능식품협회부설한국기능식품연구원 A Study on Fat Content in Commercial Retort Foods - Crude Fat, Saturated Fatty Acid and Trans Fatty Acid - Da-Un Jeong June Im Cheon-Hoe Kim 1 Young-Kyoung Kim 1 Yoon-Jin Park 1 Ae-Son Om Laboratory of Food Safety, Department of Food & Nutrition, College of Human Ecology, Hanyang University, Seoul, 04763, Korea 1 Korea Health Supplement Association Sub. Korea Health Supplement Institute, Gyeonggi-do, 13488, Korea Abstract The aim of this study was to provide nutrition information to consumers by analyzing crude fat, saturated and trans fatty acids in commercial retort foods (n=70). The following sauce products of curries (n=21) and black-bean-sauces (n=16), other sauces (n=17) and instant cooking foods (n=16) were collected. Crude fat contents were quantified with the Rose-Gottlieb method using acid digestion. While saturated and trans fatty acids were examined by gas chromatography with a flame ionization detector (FID). Crude fat, saturated and trans fatty acid content ranges were 0.47±0.42~12.80±0.07 g/100 g, 0.24±0.02~17.41±0.41 g/100 g, 0.00±0.00~0.46±0.05 g/100 g, respectively. Maximum recovery of analysis values was crude fat (119.7%), saturated fat (119%) and trans fatty acid (90%) compared the actual amounts based on the reference value indicated on the nutrition label. The analyzed samples were found to be compliant with nutrition label standard, because the contents of crude fat, saturated fatty acid, trans fatty acid were less than 120% of the reference value indicated on the nutrition label in retort foods. Therefore, the nutrition information on retort foods available to consumers was found to be trustworthy. Key words: retort food, fat content, saturated fatty acid content, trans fatty acid content, nutrition label Ⅰ. 서론 지방은체내에서다양한생리작용에관여하고지용성비타민인 A, D, E, K 등의성분을운반하는역할을하는중요한영양소중의하나이다 (Paul Insel 등 2002). 그러나지방이많이함유된식품을과도하게섭취할경우고콜레스테롤혈증, 심장병과같은심혈관계질환발생과밀접한관련이있으며 (Akoh CC 1998, Gary PZ 등 2006), 체중을증가시켜비만을초래할수있다 (Jacob CS 1998 George AB & Barry MP 1998, World Health Organization 2000, Popkin BM 2001, Woods SC 등 2003). 비만은고혈압및심혈관계질환등의성인병과세포노화의원인 Corresponding author: Ae-Son Om, Laboratory of Food Safety, Department of Food & Nutrition, College of Human Ecology, Hanyang University, 222, Wangsimni-ro, Seongdong-gu, Seoul, 04763, Korea Tel: +82-2-2220-1203 Fax: +82-2-2220-1856 E-mail: aesonom@hanyang.ac.kr 이될수있기때문에지방섭취에대한우려는지속되고있다 (Gary PZ 등 2006, Williams C & Buttriss J 2006, Ahima S 2009). 또한, Jadwiga C 등 (2015) 은비만발생이증가함에따라만성질환발병의위험도가커지므로지방섭취제한이필요하다고하였으며, Dariush M 등 (2006) 은소비자들이제품에표시된지방의함량을확인하여식품을선택및구매하도록함으로써지방의섭취를줄이도록할수있다고보고하였다. 국민건강영양조사에의하면한국의전체비만유병률은 1998 년 26.0% 에서 2005 년이후계속해서증가하여 31~32% 를유지하고있으며 (Ministry of Health and Welfare 2013), 이는패스트푸드, 레토르트제품과같은인스턴트식품의편의성을추구하는식습관및서구화된식생활과밀접한관련이있다고볼수있다 (Jeong SH 등 2014). Lee MS(2010) 는소비자가식품을선택할때영양성분표시를확인하여열량, 지방, 포화지방및트랜스지방함량등을살펴보고있다고하였으며, 한국인이가공 652

시판레토르트식품의지방함량조사 653 식품을선택및구매할때제품의영양표시이용하는대상자중남자 73.7%, 여자 82.8% 가영양표시내용에영향을받는다는결과가있다 (Ministry of Health and Welfare 2013). 따라서식품의선택및구매시소비자들이영양정보에쉽게접근할수있는영양성분표시확인을통하여 (Patricia EM 2001) 보다건강한식품의구매를할수있을것으로판단된다. 영양성분표시란제품에일정량함유된영양성분의함량을표시하는것으로 (Korea Food and Drug Administration 2015) 소비자에게올바른영양정보를제공하고이를식품의선택및구매에활용하도록하여건강증진을도모하는데중요한역할을한다 (Kwon KL 등 2007). 지방, 포화지방, 트랜스지방에관한표시기준을살펴보면식품중지방함량이 5 g 이하일경우그값에가장근접한 0.1 g 단위로, 5 g 을초과한경우그값에가까운 1 g 단위로표시하도록정하고있다. 이는식품에지방함량이 4.78 g 일경우 4.8 g 으로표시하고 5.3 g 일경우 5 g 으로표시해야한다는것이다. 그러나식품의지방함량이 0.5 g 미만은 0 으로표시할수있다. 트랜스지방의경우 0.5 g 미만은 0.5 g 미만으로표시할수있으며, 0.2 g 미만은 0 으로표시할수있다 (Korea Food and Drug Administration 2015). 지방함량에대한선행연구는즉석식품의트랜스지방및조지방함량 (Kim YM 등 2007), 어린이기호식품중트랜스지방및포화지방 (Yoon TH 등 2011), 가공식품트랜스지방함량 (Jeong JR 등 2009) 등이있다. 그러나국내에서는가공식품중레토르트식품에표시된조지방, 포화지방, 트랜스지방함량이실제로소비자에게신뢰성있는영양정보를제공하는지에대한연구는부족한것으로판단된다. 그러므로본연구에서는국제비교숙련도시험인 FAPAS(food analysis performance assessment scheme) 분석을통하여결과값의신뢰성을검증하고의무영양표시제품중레토르트식품에함유된조지방, 포화지방, 트랜스지방함량에대해서식품등의세부표시기준의영양소표시량과실제측정값의허용오차범위준수여부를확인하므로서소비자가신뢰성있는영양성분표시정보를제공받고있는지확인하고건강에적합한식품을선택할수있는권리를확대하고자한다. Ⅱ. 재료및방법 1. 실험재료및전처리 2014년 3월부터 8월까지서울및경기지역의대형마트, 시장, 온라인마켓등에서유통되고있는레토르트식품중소스류제품에서카레류 21건, 짜장류 16건, 카레와짜장을제외한소스제품 17건그리고즉석조리식품 16건의총 70건을수거하였으며, 이는 2012년식품및식 품첨가물생산실적자료와판매순위통계자료들을참고하여점유율이높은업체의상위판매제품을우선적으로구매하였고시료의대표성을확립하고자하였다. 전처리는식품공전과 FDA guidance for industry 의 sampling plan 을참조하여실시하였다 (Food and Drug Administration 2013, Korea Food and Drug Administration 2013). 시료는식품의보관방법 ( 상온, 냉장, 냉동 ) 에따라분류하고균질화하여 150 g 씩소분후라벨을부착하고분석할때까지냉장및냉동보관을하였다. 2. 실험방법레토르트식품 70건의조지방, 포화지방, 트랜스지방실험시모든실험은식품공전의실험방법에의하여분석하였고 (Korea Food and Drug Administration 2013) 실험은 2반복으로했으며결과값이 20% 이상차이날경우한번더실험하였다. 또한제품에표시된영양성분함량과분석값의허용오차범위는조지방, 포화지방, 트랜스지방의경우표시값대비 120% 미만이어야한다는것을고려하여분석값과비교하였다 (Korea Food and Drug Administration 2015). 실험결과의신뢰성확보를위해실험한국제비교숙련도시험인 FAPAS(Food analysis performance assessment scheme) 분석은조지방의경우 proficiency test 10119인 pig ration을이용하였고, 포화지방및트랜스지방은 proficiency test 14133인 infant formula를통해각함량을분석하였으며, z-score가 0에근접한값일수록평균과가까운값으로 z 2이면신뢰성을갖는결과임을참고하였다. 지방산의직선성및정밀성실험을위해 FAPAS QC Material-T14126QC(mixed fat spread) 로실험하였다. 3. 조지방추출및함량분석레토르트식품에존재하는조지방추출은산분해법을이용한 ROSE-Gottlieb 방법으로실험하였다 (Korea Food and Drug Administration 2015). 시약은 HPLC등급으로 ethanol(ducksan Co., Seoul, Korea), ethyl ether anhydrous (Ducksan Co., Seoul, Korea), petroleum ether(ducksan Co., Seoul, Korea) 및시료를산분해시키기위한 HCl (Samchun Co., Seoul, Korea) 을사용하였다. mojonnier관 (TU1610-120, Ducksan Co., Seoul, Korea) 에시료약 1~2 g을넣고 ethanol(ducksan Co.) 2 ml를가하여섞어준뒤 HCl 10 ml를넣어 water bath(sj-202w, Sejong Scientific Co., Bucheon, Korea)(70~80 C) 에서 40분동안검은색으로변할때까지완전히분해시켜주었다. mojonnier 관 (Ducksan Co.) 을 10분마다흔들어준뒤 ethanol 10 ml 를넣어식혀주었다. ethyl ether anhydrous 25 ml를가하여흔들어주고 petroleum ether 25 ml를넣고흔들어투 Korean J. Food Cook. Sci. Vol. 31, No. 5 (2015)

654 정다운 임준 김천회 김영경 박윤진 엄애선 명한상층액을미리항량을구한비커에옮겨주었다. 다시 ethyl ether anhydrous, petroleum ether 를 mojonnier 관 (Ducksan Co.) 에 15 ml 씩넣고위와같은조작을 3 회반복하여조지방을추출한뒤 water bath(sejong Scientific Co.) (70~80 C) 에서용매를날린후 dry oven(sj-201d, Sejong Scientific Co., Bucheon, Korea)(105 C) 에서비커가항량이될때까지건조하여조지방량을산출하였다. FAPAS 분석도동일한방법으로 2 회반복실시하였다. 4. 포화지방및트랜스지방함량분석 추출한조지방을식품공전의지방산제 2 법 (Food and Drug Administration 2015) 에따라처리한시험용액을 gas chromatography-flame ionization detector(gc-fid)(7890a, Agilent, Santa Clara, CA, USA) 를이용하여포화지방및트랜스지방을분석하였으며기기조건은 Table 1 과같고 FAPAS 분석도동일한방법으로 2 회반복실시하였다. Detector 는 flame ionization detector(fid)(agilent) 를사용하였으며분석온도는 285 C 로하였다. 분석을하기위한 column 은 SPTM-2560(Supelco, St. Louis, MO, USA) (100 m 0.25 mm 0.20 μm) 을사용하였다. Injector 는 split ratio 를 200:1 로한 split mode 로써온도를 225 C 로하였다. Carrier gas 로는 He 를사용하였으며, column flow rate 는 0.75 ml/min 으로하였다. column 의온도는초기에 100 C 에서 4 분간유지한후분당 3 C 씩승온시켜 208 C 에서 5 분유지한뒤분당 2 C 씩승온시켜 244 C 에서 15 분이상유지시켰다. 표준물질은 37 component FAME MIX (47885-U, Supelco, St. Louis, MO, USA) 를사용하였고시험용액중각지방산 methyl ether 는표준물질의크로마토그램과 retention time 을비교하여확인하였다. 추출유지중포화지방및트랜스지방의함량은탄소계수 4~24 를대상으로 37 종의지방산 methyl ether 표준물질을 Table 1. Analytical conditions for analysis of saturated fatty acid and trans fatty acid with GC-FID Parameters Detector Column Conditions of saturated fatty acid and trans fatty acid FID SPTM-2560 (100 m 0.25 mm 0.20 μm) Injection temp. 225 C Detector temp 285 C Oven temp. Carrier gas Column flow 100 C for 4 min 3 C/min to 208 C 208 C for 5 min 2 C/min to 244 C 244 C for 15 min He 0.75 ml/min Split ratio 200:1 Injection Vol. 1.0 μl 이용하여각지방산의 FID 전환계수 (FID conversion factor, Ri) 를계산하였고아래계산식에따라지방산 methyl ether 의양을구한뒤포화지방또는트랜스지방으로전환하여주었다. W FRAMEi = Pt i Wt C11:0 1.0067 Pt C11:0 R i W FRAMEi : 지방산 i 의 methyl ether 양 (mg) Pt i : 시험용액중지방산 i 의피크면적 Wt C11:0: 내부표준물질 (C11:0 triundecanoin) 첨가량 (mg) 1.0067: 내부표준물질 (C11:0 triundecanoin) 의 triglyceride 로부터지방산 methyl ether 전환계수 Pt C11:0: 시험용액중내부표준물질 (undecanoic acid methyl ether) 의피크면적 R i : 지방산 i 의반응계수 (response factor) 포화지방 (g/100 g) 또는트랜스지방 (g/100 g) = W FAi 100 W spl W FAi = WFAMEi ffai ffai: 지방산 i(methyl ether) 의지방산전환계수 W spl: 검체량 (mg) 5. 통계분석조지방, 포화지방, 트랜스지방의분석결과데이터는 SPSS ver. 12.0(SPSS Inc., Chicago, IL, USA) 이용하여통계처리및분석하였고, 각변수는평균과표준편차 (means±sd) 로나타내었다. Ⅲ. 결과 1. FAPAS 분석을통한조지방, 포화지방, 트랜스지방정량및시험법검증 FAPAS 시료에서조지방, 포화지방및트랜스지방함량의결과값과 assigned value, z-score는 Table 3에나타내었다. FAPAS 분석중조지방, 포화지방, 트랜스지방의 assigned value는각각 3.29 g/100 g, 10.58 μg/kg, 0.14 μ g/kg sample인것을확인할수있었다. z-score를계산한결과, 각각 -0.4, -1.5, 0.2으로나타났으며모두 z 2를만족하였다. 또한트랜스지방 C18:1, C18:2의 assigned value는각각 0.07 μg/kg, 0.07 μg/kg sample의결과를얻었으며 z-score는 0.2, 0으로나타났다. 지방산의회수율 (recovery) 은 r 2 =0.999의값을얻었고상대표준편차 (RSD) 는 1.93% 의결과를나타내었고이로서분석법과실험결과의신뢰성을검증하였다. 한국식품조리과학회지제 31 권제 5 호 (2015)

시판레토르트식품의지방함량조사 655 Table 2. Fatty acid compositions of each crude fat extracted from FAPAS FAPAS (food analysis performance assessment scheme) (unit: g/100 g total oil sample, µg/ kg trans fatty acid and trans fatty acid sample) Result Assigned value z-score Crude fat 3.21 3.29-0.4 Total saturated fatty acid 1) 9.77 10.58-1.5 Total trans fatty acid 2) 0.15 0.14 0.2 C18:1 trans 0.08 0.07 0.2 C18:2 trans 0.07 0.07 0 1) Total saturated fatty acid=c4:0 (Butyric acid)+c6:0 (Caproic acid)+c8:0 (Caprylic acid)+c10:0 (Capric acid)+c11:0 (Undecanoic acid)+c12:0 (Lauric acid)+c13:0 (Tridecanoic acid), C14:0 (Myristic acid)+c15:0 (Pentadecanoic acid)+c16:0 (Palmitic acid) +C17:0 (Margaric acid)+c18:0 (Stearic acid)+c20:0 (Arachidic acid)+c21:0 (Heneicosanoic acid)+c22:0 (Behenic acid)+c23:0 (Tricosanoic acid)+c24:0 (Lignoceric acid). 2) Total trans fatty acid=c18:1trans (elaidic acid), C18:2trans (linoleaidic acid). 2. 카레류의조지방, 포화지방, 트랜스지방함량레토르트식품중소스류에서카레제품의조지방, 포화지방, 트랜스지방의분석결과는 Table 3에제시하였다. 카레류의조지방, 포화지방, 트랜스지방의함량 (means±sd) 은 100 g 당각각 1.06±0.16~5.82±0.31 g(2.26±0.95 g), 0.30±0.01~1.46±0.14 g(0.63±0.30 g), 0.02±0.00~0.28±0.00 g(0.09±0.07 g) 의함량분포를보였으며, 제품에표시된영양성분함량대비조지방, 포화지방, 트랜스지방의최대회수율값은 119%, 110%, 90% 이었다. 3. 짜장류의조지방, 포화지방, 트랜스지방함량소스류제품중짜장류의조지방, 포화지방, 트랜스지방의분석결과는 Table 4에제시하였다. 짜장류의조지방, 포화지방, 트랜스지방의함량 (mean±sd) 은 100 g당각각 1.99±0.23~6.12±0.02 g(2.61±0.47 g), 0.24±0.02~1.06±0.02 g(0.56±0.21 g), 0.00±0.00~0.03±0.01 g(0.01±0.01 g) 의분 Table 3. Content of crude fat, saturated fatty acid and trans fatty acid in curries Total crude fat Total saturated fatty acid Total trans fatty acid Sample Rv 1) Av 2) R 3) Rv Av R Rv Av R (g/100 g) (%) C 4) (1) 4.38 5.11±0.35 117% 2.63 0.88±0.23 33% 0 0.12±0.08 C (2) 5.00 5.82±0.31 116% 3.33 1.18±0.35 35% 0 0.11±0.24 C (3) 3.50 2.38±0.12 67% 1.50 0.35±0.02 23% 0 0.05±0.00 C (4) 4.38 3.31±0.09 76% 1.88 1.46±0.14 78% 0.34 0.22±0.02 70% C (5) 3.00 2.21±0.07 74% 2.00 0.49±0.01 24% 0 0.06±0.00 C (6) 2.88 3.29±0.00 114% 0.63 0.64±0.04 102% 0.31 0.28±0.00 90% C (7) 3.50 2.28±0.10 65% 1.50 0.30±0.01 20% 0 0.06±0.01 C (8) 3.50 2.77±0.07 79% 1.50 0.38±0.04 25% 0 0.07±0.01 C (9) 4.00 2.21±0.03 55% 1.50 0.41±0.01 27% 0 0.09±0.00 C (10) 3.00 2.06±0.11 69% 2.00 0.36±0.01 18% 0 0.06±0.00 C (11) 1.05 1.20±0.03 114% 0.35 0.35±0.00 99% 0 0.06±0.00 C (12) 1.35 1.59±0.13 118% 0.55 0.54±0.01 98% 0 0.07±0.00 C (13) 1.55 1.72±0.30 111% 0.60 0.66±0.01 110% 0 0.08±0.00 C (14) 2.81 2.59±0.46 92% 1.24 0.95±0.05 76% 0 0.06±0.01 C (15) 2.70 1.38±0.21 51% 1.45 0.88±0.01 61% 0.25 0.09±0.00 36% C (16) 1.80 1.06±0.16 59% 0.95 0.79±0.01 83% 0 0.10±0.01 C (17) 3.75 3.30±0.01 88% 0.81 0.44±0.01 54% 0.31 0.25±0.01 80% C (18) 5.33 4.63±0.08 87% 3.33 1.12±0.02 34% 0 0.02±0.00 C (19) 3.31 2.97±0.03 95% 1.88 1.29±0.01 69% 0 0.12±0.00 C (20) 1.55 1.57±0.11 101% 0.60 0.46±0.02 77% 0 0.05±0.00 C (21) 1.35 1.61±0.05 119% 0.55 0.49±0.00 88% 0 0.06±0.00 1) Reference value, 2) Analysis value, 3) Recovery, 4) Curry Korean J. Food Cook. Sci. Vol. 31, No. 5 (2015)

656 정다운 임준 김천회 김영경 박윤진 엄애선 Table 4. Content of crude fat, saturated fatty acid and trans fatty acid in black-bean-sauces Sample Total crude fat Total saturated fatty acid Total trans fatty acid Rv 1) Av 2) R 3) Rv Av R Rv Av R (g/100 g) (%) Bbs 4) (1) 3.50 6.12±0.02 87% 0 0.24±0.02 0 0.02±0.00 Bbs (2) 4.50 2.35±0.04 52% 1.30 0.50±0.01 38% 0 0.00±0.00 Bbs (3) 4.44 2.63±0.02 59% 1.78 1.06±0.02 60% 0 0.02±0.02 Bbs (4) 2.10 2.41±0.02 115% 0.55 0.38±0.02 68% 0. 0.00±0.00 Bbs (5) 2.78 1.99±0.23 72% 1.11 0.62±0.00 56% 0 0.00±0.00 Bbs (6) 3.00 2.82±0.01 94% 0.55 0.43±0.00 78% 0 0.00±0.00 Bbs (7) 2.67 2.57±0.26 97% 0.53 0.46±0.00 86% 0 0.00±0.00 Bbs (8) 9.00 2.11±0.02 23% 1.90 0.99±0.04 52% 0 0.03±0.01 Bbs (9) 3.00 2.72±0.12 91% 1.15 0.61±0.00 53% 0 0.01±0.00 Bbs(10) 3.33 3.81±0.17 114% 0.67 0.66±0.00 98% 0 0.01±0.00 Bbs(11) 2.00 2.22±0.00 111% 0.40 0.46±0.00 116% 0 0.00±0.00 Bbs(12) 4.00 3.13±0.10 78% 3.00 0.67±0.00 22% 0 0.01±0.00 Bbs(13) 3.50 2.52±0.01 72% 1.00 0.49±0.01 49% 0 0.01±0.00 Bbs(14) 4.00 2.05±0.15 51% 0.95 0.46±0.00 48% 0 0.00±0.00 Bbs(15) 4.00 2.94±0.12 74% 0.75 0.50±0.01 66% 0 0.01±0.00 Bbs(16) 4.50 2.38±0.09 53% 0.95 0.41±0.02 43% 0 0.01±0.00 1) Reference value, 2) Analysis value, 3) Recovery, 4) Black-bean-sauce Table 5. Content of crude fat, saturated fatty acid and trans fatty acid in other sauces except for curries and black-bean-sauces Total crude fat Total saturated fatty acid Total trans fatty acid Sample Rv 1) Av 2) R 3) Rv Av R Rv Av R (g/100 g) (%) S 4) (1) 2.13 2.55±0.07 119.7% 0.33 0.32±0.00 96% 0 0.00±0.00 S (2) 14 12.80±0.07 91% 9 7.60±0.40 84% 0.6 0.46±0.05 77% S (3) 1.56 1.75±0.04 112% 0.33 0.38±0.00 115% 0 0.01±0.01 S (4) 3.00 3.40±0.09 113% 1.08 1.00±0.12 93% 0. 0.02±0.00 S (5) 1.46 1.55±0.07 107% 0.38 0.41±0.01 106% 0 0.02±0.00 S (6) 8 6.63±0.09 83% 1.33 0.95±0.03 71% 0 0.03±0.00 S (7) 6 6.84±0.03 114% 1 1.13±0.01 113% 0 0.03±0.00 S (8) 0 0.47±0.42 0 0.26±0.02 0 0.00±0.00 S (9) 3.20 3.31±0.00 104% 0.60 0.69±0.01 114% 0 0.03±0.00 S (10) 1.42 1.61±0.02 114% 0 0.29±0.01 0 0.00±0.00 S (11) 12 11.74±0.71 98% 10 7.04±0.05 70% 0.5 0.40±0.00 80% S (12) 14 13.13±0.06 94% 12 7.08±0.16 59% 0.6 0.40±0.01 67% S (13) 8.82 7.22±0.54 82% 5.88 3.62±0.05 62% 0 0.11±0.01 S (14) 5.29 6.07±0.16 113% 4.12 3.01±0.76 73% 0.29 0.18±0.05 62% S (15) 5.11 5.70±0.06 112% 0 0.53±0.02 0 0.01±0.00 S (16) 11.11 9.19±0.12 83% 1 0.81±0.06 81% 0 0.04±0.02 S (17) 2.50 1.51±0.08 60% 1 0.46±0.00 46% 0 0.02±0.00 1) Reference value, 2) Analysis value, 3) Recovery, 4) Sauce 한국식품조리과학회지제 31 권제 5 호 (2015)

시판레토르트식품의지방함량조사 657 포를보였으며제품에표시된영양성분함량대비조지방, 포화지방의최대회수율값은 115%, 116% 이었다. 트랜스지방함량은모두 0 으로표시되어있으나실험결과값은 0~0.03 g/100 g 의결과를얻었다. 4. 카레및짜장제품을제외한소스류의조지방, 포화지방, 트랜스지방함량스파게티소스, 덮밥소스등을포함하는소스류의조지방, 포화지방, 트랜스지방함량을분석하였으며그결과값은 Table 5에제시하였다. 소스류의조지방, 포화지방, 트랜스지방의함량 (means±sd) 은 100 g 당각각 0.47± 0.42~13.13±0.06 g(5.80±4.20 g), 0.26±0.02~7.60±0.40 g(2.20 ±2.67 g), 0.00±0.00~0.46±0.05 g(0.11±0.16 g) 의함량분포를보였으며, 제품에표시된영양성분함량대비각각 119.7%, 115%, 80% 의최대회수율값을확인하였다. 5. 즉석조리식품의조지방, 포화지방, 트랜스지방함량즉석조리식품의조지방, 포화지방, 트랜스지방의분석결과는 Table 6에제시하였고레토르트식품중즉석조리식품에는햄버그스테이크, 떡갈비, 미트볼과같은제품들이포함된다. 조지방, 포화지방, 트랜스지방 (means±sd) 함량의분석결과, 각각 3.18±0.03~17.41±0.41 g/100 g(7.56± 3.64 g), 1.16±0.08~6.01±0.06 g/100 g(2.16±1.28 g), 0.01± 0.02~0.11±0.00 g/100 g(0.04±0.03 g) 의함량분포를보였고제품에표시된영양성분함량대비조지방, 포화지방, 트랜스지방함량이각각 117%, 119%, 42% 의최대회수율을확인하였다. Ⅳ. 고찰 본연구는서울및경기지역에서판매되는레토르트식품 70 건을수거하여조지방, 포화지방, 트랜스지방함량을조사하였다. 소스류제품중카레류 21 건, 짜장류 16 건과카레및짜장류를제외한소스류 17 건, 햄버그스테이크와미트볼등과같은고기류제품을포함하는즉석조리식품 16 건을수거하였고식품공전의실험방법에따라분석하였다. 본연구에서수거한레토르트식품의조지방, 포화지방, 트랜스지방함량을분석한결과, 카레류의조지방, 포화지방, 트랜스지방의평균함량은각각 2.26±0.95 g, 0.63± 0.30 g, 0.09±0.07 g 이었다. 식품등의세부표시기준중영양소표시량과실제측정값의허용오차범위기준을살펴보면조지방, 포화지방, 트랜스지방의경우제품에표시된영양성분함량대비 Table 6. Content of crude fat, saturated fatty acid and trans fatty acid in instant cooking foods Total crude fat Total saturated fatty acid Total trans fatty acid Sample Rv 1) Av 2) R 3) Rv Av R Rv Av R (g/100 g) (%) Icf 4) (1) 7.33 8.50±0.14 116% 1 1.16±0.08 116% 0 0.01±0.02 Icf (2) 7.33 8.57±0.17 117% 2.67 2.20±0.05 83% 0 0.01±0.02 Icf (3) 8.57 9.05±0.02 106% 2.86 1.97±0.12 69% 0 0.03±0.00 Icf (4) 6.25 6.93±0.28 111% 2.81 1.37±0.03 49% 0. 0.11±0.00 Icf (5) 11 12.80±0.07 116% 5.00 3.96±0.16 79% 0 0.09±0.01 Icf (6) 3.57 4.00±0.52 112% 1.29 1.51±0.09 118% 0 0.02±0.01 Icf (7) 5.5 5.37±0.05 98% 1.30 1.51±0.01 116% 0 0.03±0.00 Icf (8) 7.33 7.53±0.32 103% 2.67 2.21±0.02 83% 0 0.02±0.01 Icf (9) 9.38 10.16±0.09 108% 2.88 3.34±0.10 116% 0 0.08±0.00 Icf (10) 5.56 6.29±0.07 113% 1.67 1.98±0.01 119% 0 0.03±0.00 Icf (11) 5.00 5.33±0.02 107% 1.39 1.47±0.12 106% 0 0.02±0.00 Icf (12) 2.86 3.18±0.03 111% 1.14 1.32±0.01 116% 0 0.02±0.00 Icf (13) 19.50 17.41±0.41 89% 6.50 6.01±0.06 92% less than 0.25 0.11±0.00 42% Icf (14) 10 5.84±0.04 58% 3.50 1.82±0.02 52% 0 0.03±0.00 Icf (15) 3.33 3.77±0.20 113% 1.11 1.32±0.00 119% 0 0.02±3.93 Icf (16) 5.56 6.19±0.16 111% 1.39 1.42±0.01 102% 0 0.03±0.00 1) Reference value, 2) Analysis value, 3) Recovery, 4) Instant cooking food Korean J. Food Cook. Sci. Vol. 31, No. 5 (2015)

658 정다운 임준 김천회 김영경 박윤진 엄애선 분석결과값이 120% 미만일경우오차범위기준을준수하고있다고볼수있으며, 비타민, 무기질, 열량, 탄수화물, 식이섬유의경우실제분석값이영양성분표의표시량대비 80% 이상이어야오차범위기준을준수한다고볼수있다 (Korea Food and Drug Administration 2015). 레토르트식품 70 건에대해조지방, 포화지방, 트랜스지방을분석해본결과, 카레류제품에표시된조지방, 포화지방, 트랜스지방함량대비분석결과의최대회수율값은 119%, 110%, 90% 임을확인하였고짜장류의조지방, 포화지방의경우 115%, 116% 이었다. 카레및짜장제품을제외한소스제품에표시된조지방, 포화지방, 트랜스지방함량대비분석결과의최대회수율값은각각 119.7%, 115%, 80% 를보였고즉석조리식품의경우에는 117%, 119%, 42% 임을확인하였다. 이로서레토르트식품 70 건에표시되어있는조지방, 포화지방, 트랜스지방함량대비분석결과가 120% 미만으로영양성분표시기준을준수하고있다고판단할수있었다. 그리고 70 건의레토르트식품의분석결과에서조지방 1 건, 포화지방 16 건, 트랜스지방 2 건이제품에표시된영양성분함량대비분석값이 50% 미만이었다. 제품에표시된함량보다분석값이 50% 미만으로적게나왔더라도조지방, 포화지방, 트랜스지방의경우에는 120% 미만이면오차범위기준을준수하고있다고판단할수있으므로문제가되지않는다고볼수있다. 트랜스지방의경우제품의영양성분표에는 0 으로표시되었음에도분석결과값이 0.01~0.12 g/100 g 의분포를보였으나식품위생법중식품등의세부표시기준에의하면제품에함유된트랜스지방함량이 0.2 g 미만인경우제품의영양성분표에는 0 으로표시할수있기때문에 (Korea Food and Drug Administration 2015) 기준을지키고있는것을확인하였다. 미국의경우에는식품의트랜스지방함량이 0.5 g 미만인경우 0 으로표시하도록규정하고있어 (Food and Drug Administration 2003) 한국의트랜스지방표시기준과차이가있음을알수있었다. 또한미국은제품의영양성분표에총열량과함께지방에서유래한열량을표시하도록함으로써소비자들이지방함량이낮은식품을구매할수있도록장려하고있어 ((Food and Drug Administration 2013) 비만유병률이 31~32% 인한국도이와같은제도의도입을고려해볼수있다. 제품에표시된영양성분함량대비분석결과값이 120% 미만일경우오차범위를준수한다는기준은미국도동일하며 ((Food and Drug Administration 2015), 이와관련한선행연구는 Howe JC 등 (2007) 이수행한실험으로총 72 건의 ground beef 제품에표시된지방함량을분석값과비교한결과 9 건 (12.5%) 이제품에표시된영양성분함량대비 120% 를초과하여표시기준을미준수하고있는것으로보고하였다. 그러나본연구에서실시한레토르트 70 건에 대한조지방, 포화지방및트랜스지방함량조사결과모두영양성분표시함량대비 120% 미만으로나타나법적기준을준수하고있음을알수있었으며소비자에게신뢰성있는영양성분정보를제공하고있음을확인했다. 지속적으로유통식품중영양성분함량표시조사를통해소비자가건강에적합한식품을구매하는데활용할수있는기초자료의제공이필요할것으로생각된다. Ⅴ. 요약 본연구는레토르트식품의조지방, 포화지방, 트랜스지방의영양성분표시값과분석값을비교하여소비자에게신뢰성있는영양정보를제공하는지를확인하기위해카레류 21 건, 짜장류 16 건, 짜장및카레를제외한소스류 17 건, 즉석조리식품 16 건을서울및경기지역을중심으로수거하여식품공전에따라분석하였으며그결과는다음과같다. 레토르트식품의지방성분함량분포는조지방 0.47± 0.42~17.41±0.41 g/100 g, 포화지방 0.24±0.02~7.60±0.40 g/100 g, 트랜스지방 0.00±0.00~0.46±0.05 g/100 g 의범위를보였으며, 이는제품에표시된영양성분함량대비각각최대회수율값이조지방 (119.7%), 포화지방 (119%), 트랜스지방 (90%) 로모두 120% 미만의결과이며레토르트 70 건이허용오차기준을준수하고있었다. 이상의결과를종합해보면레토르트식품에표시된조지방, 포화지방, 트랜스지방함량은소비자에게신뢰성있는영양정보를제공하고있음을확인하였으며, 현재한국의비만유병률이 31~32% 인시점에서소비자들이식품에표시된조지방, 포화지방, 트랜스지방함량을확인하여구매한다면건강에적합한식품을선택할수있을것으로판단된다. 또한지속적으로의무영양표시식품을대상으로제품에표시된영양표시의기준이준수되고있는지에대한영양성분함량표시조사연구가필요하다고본다. 감사의글 본연구는 2015 년도식품의약품안전처의연구개발비 (14162MFDS124) 로수행되었으며이에감사드립니다. References Ahima S. 2009. Connecting obesity, aging and diabetes. Nat Med 15(9):996-997 Akoh CC.1998. Fat replacers. Food Technol 52(3):47-53 Dariush M, Martijn BK, Alberto A, Meir JS, Walter CM. 2006. Trans fatty acids and cardiovascular disease. N Engl J Med 354(15):1601-1613 Food and Drug Administration. 2003. Food labeling: Trans fatty 한국식품조리과학회지제 31 권제 5 호 (2015)

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