• 한국생활과학회지
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• 제22권3호
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• pp.485-492
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• 2013

The temperature changes of dumpling(mandu) during cooking process were examined and the effects of time-temperature and/or time-size interactions on internal temperature were studied. Mandu was purchased from local markets and classified by its weight(small, medium, and large). Boiling, steaming, pan frying, and deep fat frying were adopted. Internal temperature was measured with a food thermometer in every one minute. The internal temperature of mandu increased over time in every cooking process(p<0.05). After three minutes the internal temperature of mandu in boiling, pan frying, and deep fat frying reached over at $74^{\circ}C$, which is high enough temperature to kill the harmful bacteria, but not in steaming. The internal temperature of mandu was significantly affected by cooking time, size, and both in boiling, steaming, and deep fat frying(p<0.05). There were significant differences between the internal and surface temperatures of mandu in the cooking processes except pan frying in three minutes(p<0.05). The results of this study indicate three minutes' cooking of the mandu by boiling, pan frying, and deep fat frying is safe enough to eat. However, longer steaming time is needed in order to reach safe temperature. This study also indicates the cooking time and size of mandu appear to be major factors in determining the internal temperature achieved at $74^{\circ}C$. More research is needed to check time to reach a safe temperature in the cooking process of mandu by steaming.

• 한국식품과학회지
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• 제23권2호
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• pp.157-160
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• 1991

냉동된 닭 가슴살 patty를 계육 가공공장으로부터 얻어서 내부온도가 $0{\pm}1.1^{\circ}C$가 되도록 조절하였다. Potentiometer에 연결된 thermocouple을 patty 중심에 삽입한 뒤 $168.3,\;179.4,\;190.6^{\circ}C$에서 튀겨 내부온도의 범위가 $48.9^{\circ}C$에서 $71.7^{\circ}C$가 되도록 하였다. 일반적으로 patty 내부온도는 튀김 솥(frier)에서 제거한 뒤 튀기는 온도나 내부온도와 관계없이 약 $11.1^{\circ}C$ 증가하였으며, 각각 다른 튀김온도에서 원하는 내부온도와 최종 내부온도는 튀기는 시간을 조절하므로써 얻을 수 있었다. 세 종류의 튀기는 온도에서 튀기는 시간이 독립변수인 3차 회귀다항식으로 시료 내부온도와 최종 내부온도를 예측하였고 최종 내부온도가 독립 변수인 2차 회귀다항식으로 수율을 예측하였다.

• 동아시아식생활학회지
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• 제27권3호
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• pp.280-294
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• 2017

Premix frying powders were prepared by supplementation with 0%, 3%, 6%, 9%, or 12% egg white powder. The following quality characteristics of the fried batter were assessed: proximate composition and amino acid content of premix frying powder; viscosity and pick-up ratio of frying batter; moisture content, lipid content, color, texture and DPPH radical scavenging activity; and sensory evaluation items. Addition of egg white powder in place of wheat flour resulted in lower moisture content (p<0.01) and lower carbohydrate content (p<0.001), higher crude protein content (p<0.001), higher ash protein content (p<0.001), and higher amino acid content (p<0.01) in the premix frying powder. Lower viscosity and higher pick-up ratio (p<0.001) of the frying batter were observed. The resultant fritters had the higher moisture content and higher lipid content (p<0.001). They also showed the lighter color, and had lesser redness and yellowness (p<0.001). Considering texture, the fritters were harder, had higher fracturability and higher adhesiveness (p<0.001), lower springiness (p<0.001), were less chewy (p<0.01), and had lower cohesiveness (p<0.001). Examination of DPPH radical scavenging activity showed higher antioxidant activity (p<0.001) upon addition of egg white powder. Sensory evaluation of the fried batters showed the best outcomes for the group containing 6% white egg powder, in terms of appearance (p<0.05), flavor (p<0.001), taste (p<0.01), texture (p<0.01), and overall quality (p<0.001). Based on the results of this research, we postulate that the addition of 6% egg white powder to premix frying powder will not only improve customer preference and product quality but also enhance the nutrition and functionality of the product.

• 한국수산과학회지
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• 제53권6호
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• pp.834-841
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• 2020

Laver Pyropia sp. is the most exported seafood in Korea and is one of the most consumed edible seaweeds. The export of laver has been centered on seasoned laver products; of note, laver snack products coupled with rice papers or glutinous rice paste are becoming more popular in Western countries. These laver snacks are manufactured using a deep frying process. Therefore, the frying conditions affect the physicochemical and sensory characteristics of fried laver snacks. In this study, we optimized the deep-frying conditions for laver snacks with gelatinized rice dough using a response surface methodology. The frying temperature (X1, 190-220℃) and frying time (X2, 10-30 sec) were selected as independent variables; the dependent variables were the overall acceptance (Y1, points), hardness (Y2, N), and oil content (Y3, %). The optimal values of the frying temperature (X1) and time (X2) as per the overall acceptance (Y1) were 208℃ and 23.1 sec, respectively. The predicted overall acceptance (Y1=8.0 points), hardness (Y2=98.74N), and oil content (Y3=27.69%), were similar to the experimental values under the optimal conditions. Overall, the acceptance was inversely proportional to hardness; the decrease in hardness caused an increase in the crispiness of the laver snacks.

• 한국식품영양과학회지
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• 제42권6호
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• pp.941-947
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• 2013

본 연구는 수삼을 식용유지별, 튀김온도별에 따라 수삼을 튀김한 후 수삼과 유지의 품질학적인 특성 변화를 측정하였다. 식용유지는 대두유, 옥수수유, 올리브유 및 포도씨유를 사용하였으며, 튀김수삼과 튀긴 후 식용유지의 산가, 과산화 물가 및 유리지방산가의 함량 변화와 아크릴아마이드 생성량을 측정하였으며 반복적으로 튀긴 기름의 색도 및 점도를 측정하였다. 튀김온도가 높을수록 튀김유의 산가 및 과산화 물가는 모두 증가하였다. 수삼채를 튀김할 경우 $180^{\circ}C$ 이하의 온도에서 2분30초 이내로 튀김하는 것이 가장 적절하였으며, 이 조건에서 30회간 반복 튀김하였을 경우 포도씨유가 16.7 meq/kg으로 가장 적게 증가하였고 가장 많이 증가한 것은 올리브유로 32.6 meq/kg이었다. 튀김수삼에서의 과산화물가는 옥수수유가 10.3 meq/kg으로 가장 높게 나타났고 포도씨유가 4.7 meq/kg으로 가장 낮았다. 대두유, 옥수수유 및 포도씨유 모두 oleic acid와 linoleic acid, linoleic acid 등 불포화도가 있는 지방산은 약간씩 감소하는 경향이었고, palmitic acid와 stearic acid 등 포화지방산의 함량은 상대적으로 증가하였다. 튀김수삼 내에 아크릴아마이드 함량은 식용유지 중 올리브유가 가장 적게 생성되었고 옥수수유가 가장 많이 생성되었으며, 반복적으로 튀김을 할 경우 대두유, 옥수수유 및 포도씨유의 색도의 변화는 밝기와 적색도는 감소하였고 황색도는 증가하였으며 올리브유는 밝기는 증가하고 적색도와 황색도는 감소하는 경향이었다. 갈색화가 가장 심하게 나타난 튀김유는 옥수수유이었다. 점도는 반복적으로 튀김을 할 경우 옥수수유가 점도가 가장 적게 증가하였고 대두유, 올리브유 및 포도씨유는 110 cPs 이상 증가하는 것을 볼 수 있었다.

• 한국조리학회지
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• 제24권2호
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• pp.79-86
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• 2018

The purpose of current study was to evaluate the oxidative stability of soybean oil after frying according to storage temperature. The soybean oil after 10 times deep fat frying with potato sticks (10% w/w of oil) were stored during 10 days at 30, 60 and $90^{\circ}C$ and chemical properties were determined. The acid value and peroxide value were the highest and the iodine value were the lowest when the oil stored at $90^{\circ}C$. Expecially, the production rate of peroxide was fast at over $60^{\circ}C$. According to the results, frying oil should not be stored for more than 6 days at $30^{\circ}C$ after use. Since the oil used had already produced unstable peroxides, oxidation could proceed relatively quickly even at low temperatures. Therefore, it is desirable to keep the used oil at a temperature as low as possible.

• 대한가정학회지
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• 제18권1호
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• pp.25-33
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• 1980

Effect of various batter ingredients o acid value, peroxide value, darkening of oil, and changes in volume after frying at 180- $190^{\circ}C$ for 3 times were determined. Organoleptic evaluation was also performed on the fried products. Fried product wit egg yolk raised the acid value, absorbed volume and darkening of frying oil than the control but the peroxide value was the lowest. on the contrary, fried product without egg lowered the acid value, absorbed volume and darkening of frying oil than the control but the peroxide value was high, and the sensory evaluation scores were generally higher in fried product without egg than in the product with egg yolk. In genera, fired products with potato, or potato plus ascorbic acid or carrot lowered the acid value, peroxide value, absorbed volume, and the darkening of frying oil. fried potato 0products were also favorable to the taste panel.

• KSBB Journal
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• 제11권5호
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• pp.572-576
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• 1996

Conditions for the culture of Pleurotus spp. mycelium using rancid frying oils were investigated. Among the six strains tested, Pleurotus ostreatus CBS 03 showed the greatest mycelial growth on fish paste and ramyon frying oil, and was used in this study. The optimum temperature and pH for mycelial growth were from 25 to $30^{\circ}C$ and pH 5.5 to 6.0, respectively. Tryptone for mycelial growth was better than any other nitrogen sources. The addition of $KH_2PO_4 and MgSO_4$ enhanced mycelial growth at 0.2 and 0.01% on fish frying oil, and at 0.1 and 0.03% on ramyon frying oil. Among the vitamins used, thiamine and nicotinic acid were the most effective ones.

• 환경위생공학
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• 제4권1호
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• pp.29-36
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• 1989

The purpose of this investigation was performed for chemical values related to rancidity of fat and oils extracted from deep-frying food in Seoul. The samples were collected according to kinds of fat and oils, sampling sites and food stuffs for frying. The results were as follows 1. The most used frying oils were rice bran oil $(37.0\%)$ and shortening $(29.6\%)$, followed by rapeseed oil $(14.8\%)$. 2. The chemical values related to rancidity of fat and oils extracted from deep-frying foods were the next on average. Acid value-1.42, peoxide value-39.82, dinitrophenyl hydrazine value-16.73 thiobarbituric acid value-0.263. However the highest value among oils was showed in rice bran oil and the lowest value was shortening. 3. For the classification of sampling sites, acid value and peroxide value of samples of the markets were found higher than them of environs of school and roadside, and the differences between them were significant (P> 0.01), while dinitrophenyl hydrazine value and thiobar bituric acid value were not showed the significant differences. 4. For the classification of foodstuffs for frying, there were not recognized significant differences among all kinds of them.

• 한국축산식품학회지
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• 제40권5호
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• pp.785-794
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• 2020

Food Codex regulations have set freshness limits for oils used to fry food, such as potato and fish products, and fried food itself; however, no such freshness limits have been set for meat products, such as sweet and sour pork. The freshness standard suggest that acid values (AVs) and peroxide values (POVs) for frying oil should be less than 2.5 and 50, respectively, whereas AVs and POVs for common fried food should be less than 5.0 and 60, respectively. Therefore, in this study, we investigate the effect of the number of frying cycles on oxidation-promoted changes in the oils used to fry sweet and sour pork and fried food itself during repeated frying over 10 d by determining their AVs and POVs, which were found to be highly correlated. Soybean, canola, palm, and pork lard oils could be reused approximately 37, 32, 58, and 87 times, respectively, to fry sweet and sour pork based on oil freshness, and 78, 78, 81, and 286 times, respectively, based on the freshness of fried food. Our data may help establish food-quality regulations for oils used to fry animal-based foods.