Journal of Nutrition and Health
- 제11권1호
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- Pages.39-43
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- 1978
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- 2288-3886(pISSN)
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- 2288-3959(eISSN)
번데기의 식품용도개발(食品用途開發)에 관(關)한 연구(硏究)
Studies on the development of cocoon pupas for food materials
- Yu, Tae-Jong (Dept. of Food Technology, Korea University) ;
- Lee, Kwang-Yul (Dept. of Food Technology, Korea University) ;
- Lee, Sang-Keun (Dept. of Food Technology, Seoul Health Junior College)
- 발행 : 1978.03.30
초록
번데기의 식품용달개발(食品用達開發)을 위해 몇가지 실험(實驗)을 하여 다음과 같은 결과를 얻었다. 1. 번데기의 이취(異臭)는 지방분(脂肪分)의 추출(抽出)로 제거(除去)할 수 있었다. 그 최적조건(最適條件)은 끊는 n-hexane으로 1시간조리(時關處理)하는 것이었다. 2. 실온(室溫)으로 방치(放置)한 번데기의 일반세균수(一般細菌數)는 6일(日)까지는 현저한 증가(增加)를 보이지 않았으며 균수(藝數)
These experiments were made to investigate the characteristics of cocoon pupas. The proximate composition and fatty acids were analyzed. In order to eliminate the unfavorable odor of cocoon pupas, alkaline treatment and extraction of fat were conducted. The results were as follows. 1) The unfavorable odor can be eliminated through the extraction of fat. Boiling with n-hexane for 1 hour was the best. 2) The cocoon pupas were contaminated with
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