한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)
- 제11권4호
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- Pages.1-6
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- 1982
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
자건(煮乾)멸치 자숙액중(煮熟液中)의 유리(遊離) 아미노산(酸)의 조성(組成)과 칼슘 및 철분의 함량(含量)
Free Amino Acid Composition and Calcium, Iron Contents of Boiled-dried Anchovy
- 유병호 (부산산업대학 식품가공학과)
- Ryu, Beoung-Ho (Department of Food Science & Nurtition, Busan Sanub University)
- 발행 : 1982.12.30
초록
식생활(食生活)에 많이 이용(利用)되고 있는 자건(煮乾)멸치국물에 대한 조리시간(調理時間)의 조건(條件)을 밝힐 목적(目的)으로 멸치국물을 우러내는데 많이 사용되고 있는 자건(煮乾)멸치중 대멸과 중멸을 원료(原料)로 하여 조리시간(調理時間)에 따른 국물중의 유리(遊離)아미노산(酸), 그리고 칼슘과 철에 대한 용출량(溶出量)을 실험(實驗)하였다. 대멸과 중멸 원료(原料)의 유리(遊離)아미노산(酸)의 함량차이(含量差異)는 다소 있었으나 함량(含量)이 높은 순(順)은 histidine, alanine, lysine, leucine, glycine, glutamic acid이며 전유리(全遊離)아미노산(酸)의
This study designed to elucidate free amino acid composition and calcium, iron contents in extractive cooking. broth of boiled-dried anchovy. Composition of the free amino acid in boiled-dried anchovy, in large and medium one appeared the same tendency. Abundant free amino acid of boiled-dried anchovy were histidine, alanine, lysine, leucine, glycine and glutamic acid in order. The total free amino acid was greatly extracted from cooking broth when boiled at 30 minutes. Free amino acid, such as histidine, alanine, lysine, leucine and glutamic acid had abundant in cooking broth. The calcium and iron contents in broth were little difference between large and medium one. Calcium and iron contents were highest in cooking broth when boiled at 30 minutes. Panel test on general accetability was very good in the boiling at 30 minutes.
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