• Title/Summary/Keyword: 가공물

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Analysis of Dietary Fiber Content in Korean Vegetable Foods (국내산 식물성 식품중 식이섬유 함량의 분석)

  • Lee, Kyung-Sook;Lee, Su-Rae
    • Korean Journal of Food Science and Technology
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    • v.25 no.3
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    • pp.225-231
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    • 1993
  • Total dietary fiber and crude fiber contents were analyzed for 54 different kinds of Korean vegetable foods by AOAC method. On the fresh matter basis, total dietary fiber and crude fiber contents of tested food samples ranged from $1.19{\sim}10.35%,\;0.19{\sim}1.28%$ in cereals, $1.12{\sim}1.81%,\;0.29{\sim}0.64%$ in potatoes, $2.05{\sim}18.14%,\;0.38{\sim}4.42%$, in pulses, $0.99{\sim}7.42%,\;0.35{\sim}2.61%$ in fresh vegetables, $2.28{\sim}41.14%,\;0.97{\sim}20.96%$ in processed vegetables, $0.19{\sim}2.91%,\;0.10{\sim}0.79%$ in fruits, $4.27{\sim}10.83%,\;0.96{\sim}4.62%$ in nuts and seeds, $1.62{\sim}3.94%,\;0.79{\sim}0.89%$ in mushrooms, $28.70{\sim}38.19%,\;2.17{\sim}6.41%$ in seaweeds, and $4.65{\sim}6.67%,\;2.49{\sim}3.44%$ in seasonings, respectively. The ratio of total dietary fiber/crude fiber contents ranged from 2 to 13, showing a wide variation among food commodities, necessitating the analysis of total dietary fiber content for individual food items.

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Friction Welding of Ni-Base ODS Alloy Prepared by Mechanical Alloying (기계적 합금법으로 제조된 Ni기 산화물 분산강화 합금의 마찰압접에 관한 연구)

  • 강지훈;박성계;김지순;권영순
    • Proceedings of the Korean Powder Metallurgy Institute Conference
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    • 1994.10b
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    • pp.15-15
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    • 1994
  • M MA ODS 합금의 보다 폭넓용 실용확훌 위해 크게 요구되고 있는 적정 접합기술 개발의 한 방안£로, 마찰압접(Friction Welding) 방법의 가능성옳 조사하기 위하여 마찰압력과 시간, 마 찰 후 접촉압력(Upset Pressure) 풍을 다양하게 변화시켜 접합체톨 제조한 후, 접합체 강도에 대한 인장시험과 접합계연의 결합 및 미세구조에 대한 현미경 관찰, EDS에 의한 원소분석, 접 합이옴부의 경도분포와 파단면 분석 풍율 행하였다. 실험에 사용된 모재는 기계적 합금법으로 제조된 Inca사의 Ni기 MA 754 합금이었으며, 직경 l 10 mm, 길이 50 mm로 가공한 후, 아세통£로 초음파 세척하여 접합에 사용하였다. 접합온 브 레이크식 마찰압접기틀 사용하여 행하였으며, 회전시험편의 회전수는 2400 rpm이었A며, 다른 한쪽의 고정시험편과의 마찰압력 및 마찰시간온 각각 50 - 500 MPa과 1-5초로, 또한 업셋압 력도 50 - 600 MPa로 변화시켰다. 이때 업셋압력은 모든 시편에 대해 일정하게 6초동안 가하 였다. 얻어진 접합체는 각 압접조건 당 2개 이상의 접합시험편에 대해 상온 인장강도톨 측정하 였으며, 파단이 일어난 위치를 확인한 후 파면에 대한 분석율 주사전자현미경(SEM)과 에너지 분산형 분광분석기mDS)릎 사용하여 행하였다. 컵합이옴부의 첩합성올 확인하기 위하여, 접합 체를 접합변에 수직으로 절단, 연마한 후 광학현미경과 SEM, EDS 퉁으로 관찰, 분석하여 접 합부의 형상과 결합형성 여부, 접합계면의 미세조직 퉁옳 조사하였다. 또한 마찰압접에 따론 모재와 접합계연부의 경도분포훌 접합이옴부로부터 모재쪽으로 일정 간격율 두어 마이크로 비 커스 경도기로 측정, 조사하였다. 이상의 설험 결과, 다옴과 같온 결론옳 얻었다. ( (1) 접합체 강도가 모채 강도의 95% 이상이 되는 양호한 렵합체흩 얻기 위한 마찰압력 조건 온, 2400 rpm의 회전속도와 6초의 업셋압력 유지시간에서 마찰압력과 업셋압력, 그리고 마찰시 간이 각각 400 MPa 이상과 500 MPa 이상,2초입율 확인하였다. ( (2) 컵합이옴부의 관찰 결과, 모든 마찰압접 조건에서 컵합이옴부는, 기폰 모재의 texture 조직 을 유지하고 있는 모재부 영역(영역 ill)과 첩합계면부에 인접하여 업셋압력이 주어질 때 단조 효과에 의해 계연 외부로 metal flow가 일어나면서 형성된 영역 II, 매우 미세한 결정립으로 구성된 중앙부의 영역 1 로 이투어져 있옴융 확인하였다. ( (3) 최적접합조건이 충족되지 않온 경우, 접합부의 영역 I 에서 관찰된 void와 균열, 불균일한 접합계면 통의 접합결함에 Al과 Y. Ti 퉁£로 구성된 산화물률이 용집되어 있옴을 확인하였 다-( (4) 접합체의 파단 양상온 크게 접합부 파단과 모재부 파단, 이률의 혼합형 파단i로 나눌수 있었다. 모재부 파단의 경우, 파단면이 매끄럽고 파변상의 결정립도 매우 미세하였으며, 산확물 의 용집도 찾아보기 어려웠 나, 접합부 파단의 경우에는 파변의 굴곡이 비교척 심하고 연성 입계파괴의 형태를 보였£며, 결정립도 모채부 파단의 경우에 비해 조대하였다. 조대하였다.

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천연 항균복합제재에 의한 농산물 식품원료의 선도유지효과

  • 정준호;조성환
    • Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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    • 2003.10a
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    • pp.189.2-190
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    • 2003
  • 현재까지 미생물의 증식을 억제하는 보존제로는 인공합성품이 많이 알려져 이들이 주로 상업적으로 사용되고 있으나 그 안정성이 경우에 따라 문제되고 있으며 근래소비자의 건강 지향적 욕구가 증대됨에 따라 인공합성품의 기피현상이 두드러지고 있다. 따라서 이들 천연 항균물질의 개발과 이용은 인공 합성보존제의 대처라는 의미와 소비자기피현상을 유발시키지 않으면서 각종 가공식품의 저장성향상 및 저온 유통식품의 안정성확보라는 견지에서 그 중요성이 있다. 본 실험에서는 식품의 미생물 작용에 의한 변질의 저해 효과가 뛰어난 식물성천연항균제품(Botanical antimicrobial agents-Citrus product : 이하 BAAC라 칭함)에 천연보조제(Ginseng extract, Aloe, 매실추출물)를 첨가하여 Paper disk 법에 의한 항균성 검사를 실시한 결과 Ginseng extract를 첨가한 경우 생육저해환이 가장 크고 뚜렷하게 나타났다. 따라서 BAAC에 보조제(Ginseng extract)를 첨가하여 제조 된 천연 항균복합제재(이하 BAAG라 칭함)를 우유에는 각 농도별로 첨가하여 4$^{\circ}C$의 냉장상태와 2$0^{\circ}C$의 상온에서 저장하였고, 계란과 콩나물의 경우는 침지 처리한 후 꺼내어 상온에서 저장하면서 각각 주사전자현미경 관찰, 대장균수, 총균수의 변화, 외관상의 변화에 미치는 영향을 무처리 대조구와 비교하면서 조사하였다. 아울러, 계란의 경우는 조단백함량의 변화도 관찰하였다. 주사전자현미경 촬영사진의 결과 분석을 통하여 BAAG를 처리한 균체 세포는 세포막 및 세포벽 기능이 파괴되어 세포내용물이 균체외부로 유출되어 균체의 생육이 억제되며 성장을 저해 또는 사멸시키는 것으로 나타났다. 대장균수는 우유, 달걀 및 콩나물의 모든 처리구에서 BAAG의 첨가에 의해 성장이 억제되었으며 농도가 증가시킬수록 균증식 억제 효과가 뚜렷하였으며, 총균수도 압도적으로 낮은 간을 보여주었다. 달걀의 조단백함량의 변화는 BAAG를 처리하지 않은 무처리 대조구에 비하여 침지 처리한 경우가 조단백 변화가 크지 않았다. 즉, BAAG의 침지 처리한 경우, 저장기간 14일이 경과 한 후에 10%정도의 수준으로 감소한데 반하여, 무처리구인 대조구의 경우, 23%수준으로 감소 증도가 증가하였다. 외관상의 변화와 상품 가치를 측정한 결과는 달걀의 경우, 14일이 경과후에는 무처리 대조구에서 흰자위의 감소와 노른자위와의 경계가 뚜렷하지 못하여 상품으로서의 가치가 크게 떨어진 상태였다. 우유의 경우에는 4$^{\circ}C$와 2$0^{\circ}C$에 저장된 대조구에서는 각각 3일과 12일경과 후 강한 부패취와 아울러, 표피의 갈변정도가 심하되어 관능적으로 부패상태를 인지할 수 있었다. 콩나물의 경우도 저장3일 경과 후에 부패취와 함께 점질성 갈변물질이 생성되었다. 이와 같은 결과로 볼 때, BAAG의 처리는 BAAC의 경우보다 가격은 저렴하면서도 항균력은 우수한 천연 항균복합제재로써 농산물 식품원료에 적용하여 선도유지 기간을 연장할 수 있는 효과를 기대할 수 있었다.

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Factors Affecting Color Loss in Plum Nectar (자두 Nectar의 퇴색(褪色)에 미치는 영향인자(影響因子))

  • Cho, Sung-Hwan;Kim, Myung-Chan;Lee, Man-Woong
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.14 no.2
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    • pp.117-122
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    • 1985
  • The effects of various factors on the color stability of plum nectar were studied. The data showed that pH and temperature were the most important factors affecting the rate of color loss. The concentration of ascorbic acid affected the rate of color loss in plum nectar. Although the color loss could be influenced by the presence of sugars and their degradation products such as 5-hydroxymethyl-2-furfural(HMF), HMF did not accumulate in sufficient amounts during the storage in the plum nectar to affect appreciably the degradation rate. The pigment was very unstable in the fermented juice and its. spectrophotometric spectrum was changed differently from that of natural plum color material. Materials present in plum nectar itself apparently have an appreciable effect on the rate of color loss.

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The Effects of Supercritical Carbon Dioxide on the Extraction of Perilla Oil (초임계 이산화탄소가 들기름의 추출에 미치는 영향)

  • Lee, Min-Jung;Kim, Ki-Hong;Bae, Jae-Oh
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.35 no.10
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    • pp.1439-1443
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    • 2006
  • This study was performed on the effects of extraction temperature, pressure, time on apparent solubility and extraction yield of perilla oil and tocopherol, and color and fatty acid composition of the residue in supercritical carbon dioxide $(SC-CO_2)$ extraction. Apparent solubility of perilla oil and tocopherol increased with the increase of $CO_2$ density and was found to strongly depend on extraction pressure rather than extraction temperature. The extract yield of tocopherol in $SC-CO_2$ extraction increased with an increase of temperature and decreased with an increase of pressure and extraction time. The perilla oil apparent solubility of dried perilla powder for $60\sim180$ min at $40^{\circ}C/276$ bar increased with an extraction time, on the other hands, tocopherol apparent solubility decreased. As the increase of $CO_2$ density, less redness and yellowness increased. Fatty acid composition of perilla oil showed that perilla oil extracted by $SC-CO_2$ had better unsaturated fatty acid and decreased in saturated fatty acid. $SC-CO_2$ extraction offers a safe natural method for gaining perilla oil from dried perilla seeds powder.

Effect of the Extruded Ginseng on Antioxidant Activity (압출 성형 인삼의 항산화 활성 증강 효과)

  • Kim, Sung-Hwan
    • Journal of the East Asian Society of Dietary Life
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    • v.17 no.3
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    • pp.402-408
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    • 2007
  • This study was conducted in order to evaluate the antioxidant activity of extruded ginseng in different extracted fractions. Each of the fractions obtained from extruded ginseng and ginseng (control) were extracted with 80% ethanol, and then the lipophilic components were removed with ether while the hydrophilic components were separated with water-saturated butanol. Each of the 80% ethanol/butanol/water layers were collected and evaporated to acquire samples for tests of saponin content and antioxidant activity. The antioxidant activity of extruded ginseng fractions and ginseng fractions were determined via the oxygen radical absorbance capacity (ORAC) assay. Overall, the extruded ginseng samples harbored saponin contents of 2.2 (Rg1), 2.3 (Re), 1.2 (Rc), 1.3 (Rb2), and 2.2 (Rd) times that measured in the ginseng prior to extrusion. Antioxidant capacity was also higher, not only in the 80% ethanol/butanol which harbor a significant quantity of saponin, but also in the water fractions, which harbor relatively low quantities of saponin as compared to the control samples. All three of the fractions extracted from extruded ginseng evidence significantly higher antioxidant capacity than the controls (0.05

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Quality Characteristics of Noodles added with Tomato Powder (토마토 분말 첨가 국수의 품질 특성)

  • Kim, Dong-Seok;Ahn, Jun-Bae;Choi, Wu-Kuk;Han, Gyeong-Phil;Park, Mi-Lan;Kang, Byong-Nam;Kim, Dong-Ho;Choi, Suk-Hyun
    • Culinary science and hospitality research
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    • v.21 no.1
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    • pp.129-142
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    • 2015
  • As an effort to increase the use of tomato as a food ingredient, this study prepared noodle with adding tomato powder and measured its quality characteristics. In the noodle containing tomato powder (0.5~2% of flour in volume), the water content was lower in the 1.5% and 2% tomato powder addition groups, and with increase in the tomato powder addition ratio the crude protein content and the crude fat content decreased and the carbohydrate content increased. The weight and volume of boiled noodle decreased with increase in the tomato powder addition ratio, and the pH of the water that boiled the noodle decreased and its turbidity increased with increase in the tomato powder addition ratio. Value L went down, and as to value a, the tendency of (-) green was stronger in the tomato powder addition groups than in the control. In addition, value b went up with increase in the tomato powder addition ratio. All the measurements of mechanical texture became significantly higher with increase in the tomato powder addition ratio, and DPPH radical scavenging activity and the total polyphenol content also went up. As to sensory palatability, the tomato powder addition groups were significantly higher than the control group in color, chewiness, and overall palatability. Specifically, palatability in terms of color and chewiness was highest in the 1.5% and 2% tomato powder addition groups, and overall palatability was highest in the 1.5% tomato powder addition group.

Effect of collection time on the chemical composition and levels of thiobarbituric acid reactive substance of Godulbaegi (Youngia sonchifolia M.) (채취시기에 따른 고들빼기의 성분 조성과 산화방지활성)

  • Hwang, Tae Yean;Huh, Chang Ki
    • Food Science and Preservation
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    • v.24 no.6
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    • pp.786-794
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    • 2017
  • This study analyzes the chemical composition and thiobarbituric acid reactive substance levels of Godulbaegi (Youngia sonchifolia M.) depending on collection time. The moisture and crude fat content in leaf and root decreased, while crude fiber, crude protein, carbohydrate, and ash increased with increases in collection time. The mineral elements tended to increase in each sample with increases in collection time. The content of vitamin B increased as collection time increased. Vitamin C content was approximately five times higher in the leaves than that in the roots. Total amino acids in leaf and root increased considerably as collection time increased content of phenolic compounds in root were higher than that in the leaf and these contents increased. Antioxidant activity of Godulbaegi was higher in the root than in the leaf and increased as collection time increased.

Proximate, Free Sugar, Amino Acid, Dietary Fiber and Saponin Composition of Agngelica Keiskei Koidz (신선초(Agngelica Keiskei Koidz)의 일반성분, 유리당, 아미노산, 식이 섬유 및 사포닌 조성)

  • 강성구;최옥자;김용두
    • Korean Journal of Plant Resources
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    • v.12 no.1
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    • pp.31-37
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    • 1999
  • To accept basic data of utilizing of Agngelica Keiskei Koidz as a raw material of industrial products, major chemical components were investigated. Comparing proximate composition of leaf and steam of Agngelica Keiskei, leaf contained higher crude protein, crude fat and crude ash, but lower moisture and crude fiber. The content of vitamin C in leaf and steam were 75mg% and 59mg%, respectively. The major free sugars were fructose and glucose and sucrose was also detected in a small amount. Total amino acid contents of leaf and steam were 1737.4mg%, 319.7mg%, respectively. Although the amino acid compositions of leaf and steam were different, threonine, histidine, leucine, glutamic acid and glycine were the major components. The major free amino acids were histidine, alanine, leucine, threonine and arginine, but were percent in a trace amount. The contents of total dietary fiber(TDF) in leaf and steam were 31.89 and 43.37% on dry basis, respectively. The content of saponin in leaf and steam were 535.51mg% and 463.09mg%, respectively.

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Comparison of Nutritional Composition and Antioxidative Activity for Kabocha Squash and Pumpkin (단호박과 늙은 호박의 영양성분 및 항산화활성 비교)

  • Kim, Sung-Ran;Ha, Tae-Youl;Song, Hyo-Nam;Kim, Yoon-Suk;Park, Yong-Kon
    • Korean Journal of Food Science and Technology
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    • v.37 no.2
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    • pp.171-177
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    • 2005
  • Nutritional compositions and antioxidative activity of Kabocha squash (Cucurvita maxima Duch) as health food were compared with those of pumpkin (Cucurvita moschata Duch). Kabocha squash had higher soluble solids and twofold harder flesh than pumpkin. Crude protein, crude lipid and total amino acid contents of Kabocha squash were higher than those of pumpkin. Major free sugar in Kabocha squash was sucrose, and its content were 2.1 times higher than that of pumpkin. Major organic acids of Kabocha squash and pumpkin were succinic and malic acid, respectively. Kabocha squash had higher amounts of vitamins $A,\;B_1,\;B_2,\;C$ and C than pumpkin, while both showed similar mineral contents except for iron. Contents of Total pectin and hydrochloric acid soluble pectin of Kabocha squash were 17.00 and 7.37 g/100 g AIS, respectively. In pumpkin, total pectin content was 25.14 g/100 g AIS, and water soluble pectin content was higher than those of other pectin fractions. Contents of carotenoid in Kabocha squash and pumpkin were 285.91 and 24,62 mg% d.b., respectively. Kabocha squash had higher electron-donating radical-scavenging activity, SOD-like activity and nitrite-scavenging effect than pumpkin.