커피전문점 당류 저감화 메뉴개발 및 영양성분 분석

• 영문명: The Menu Development and the Nutritional Compositions for Reducing Sugars in a Specialty Coffee Shop: Focusing on A·B·C companies
• 발행기관: 한국외식경영학회
• 저자명: 이재철(Lee, Jae-Chul) 장재남(Jang, Jae-Nam) 차원(Cha, Won) 김수진(Kim, Su-Jin)
• 간행물 정보: 『외식경영연구』24권 1호, 229~256쪽, 전체 28쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2021.02.28

국문 초록

본 연구결과를 통해 다음과 같은 결과를 도출하였다. 첫째, 당류 저감 메뉴 저당 카페모카 영양성분(100g 당) 비교에서 A업체는 열량 19.5%, 탄수화물 37.9%, 당류 71.7%로 감량하였으며, 지방 7.1%, 단백질 7.7% 증가하였으며, B업체는 열량 20.5%, 탄수화물 44.6%, 당류 59.1%로 감량 하였으며, 지방 31.8% 증가하였고, 단백질 2.8g으로 변화가 없었으며, C업체는 열량 17.3%, 탄수화물 29.5%, 당류 30.0%, 지방 6.9%로 감소하였으며, 단백질 2.7g으로 변화가 없었다. 둘째, 전반적으로 열량은 19.1% 감소하였으며, 당류는 53.6%가 감소됨을 확인하였다.

영문 초록

Through the results of this study, the following conclusions were elicited. First, in a comparison of low-sugar cafe mocha nutrient(per 100g) as the sugar reduction recipe, the A company was reduced by 19.5% with calorie by 37.9% with carbohydrate and by 71.7% with sugar and was up by 7.1% with fat from to 7.1%, and by 7.7% even with protein. The B company was reduced by 20.5% with by 44.6% with carbohydrate and by 59.1% with sugar and was up by 31.8% with fat and had no change in protein. The C company was reduced by 17.3% with calorie by 29.5% with carbohydrate by 30.0% with sugar and by 6.9% with fat and had no change in protein with 2.7g. Second, it was confirmed to be reduced calorie by 19.1% and sugars by 53.6% as a whole.

목차

Ⅰ. 서 론

Ⅱ. 이론적 배경

Ⅲ. 업체별 사용 재료 파악 및 연구 방법

Ⅳ. 결과 및 고찰

Ⅴ. 요약 및 결론

키워드

커피전문점 당류 저감화 메뉴개발 Specialty coffee shop Sugars Reduction Menu development