• 한국식품저장유통학회지
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• 제18권6호
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• pp.891-897
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• 2011

일반적으로 적포도주는 장기간, 백포도주는 단기간 동안 발효가 끝난 뒤에 오크통에서 숙성 과정을 거치게 된다. 최근에는 오크통을 대신할 목적으로 포도주에 오크칩을 첨가하여 숙성하기도 한다. 본 연구에서는 다양한 시간별로 열처리한 국산 참나무편을 적포도주에 넣은 다음 숙성에 따른 변화를 비교해 봄으로써 색의 안정성과 풍미 개선에 도움을 줄 수 있는 적절한 전처리 조건을 알아보고자 하였다. 참나무편의 첨가 유무에 따른 알코올과 당도 및 총산 함량의 변화는 없었지만 pH의 경우는 참나무편 처리구에서 높게 나타났다. 총페놀 화합물의 함량은 참나무편 처리구에서 0.15-0.19%으로서 무처리구인 0.10%에 비하여 높은 값을 나타내었으나 레스베라트롤과 카테킨의 경우는 그 함량이 각각 3.88-5.05 ppm, 40.60-41.98 ppm으로 참나무 편의 첨가 또는 열처리 시간에 따른 유의적인 차이가 나타나지 않았다. 아세트알데히드의 함량은 참나무편 처리 유무에 영향이 없으나 메탄올, 에틸아세테이트 및 퓨젤유의 함량은 참나무편의 처리구에서 높게 나타났다. 참나무편의 열처리 시간이 길어질수록 intensity 값은 증가하였으며 또한 L, a, b 값의 감소량이 적은 것으로 보아 참나무편의 첨가가 포도주의 색 안정화에 기여함을 알 수 있었다. 관능 평가를 실시한 결과 색에서 참나무편을 첨가하지 않은 포도주가 가장 높은 점수를 받았으나 2시간 열처리한 참나무편을 처리한 포도주가 향과 맛, 전반적인 기호도에서 가장 높은 점수를 받았다.

• 대한가정학회지
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• 제24권3호
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• pp.119-127
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• 1986

To investigate differences in fatty acid composition in green coffee beans and roasted coffee beans, the extracts of two beans were subjected to analysis of fatty acid composition by GC and HPLC. The results showed that palmitic and liolneic acid were the main fatty acids of coffee oil and their contents were about 40%. Minor components, such as capric acid, lauric acid and myristic acid were detected in both samples by GC, but nut HPLC.

• 대한가정학회지
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• 제9권2호
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• pp.30-33
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• 1971

1. The present paper deals with the composition of organic acid in Porphyra tenera, roasted Porphyra tenera and Undaria pinnatifida. 2. There are little differences in the composition of organic acids among three of them, Porphyra tenera, roasted Porphyra tenera and Ucdaria pinnatifida. Butyric, propionic, acetic, fumaric, succinic, lactic, oxalic, malic, citric and unknown two acids were identifled by silica gel colcumn chromatography. 3. All of volatile organic acid, namely butyric, propionic and acetic acid in Porphyra tenera were decreased during the raosting.

• 한국식품과학회지
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• 제32권4호
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• pp.814-821
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• 2000

마이크로웨이브를 이용한 cocoa bean의 roasting을 수행하여 pH, 적정산도, 색의 변화, 갈변도, 유기산의 변화, 당조성의 변화를 조사하였다. pH는 roasting 온도와 시간에 따른 변화가 거의 없었고 적정산도 역시 roasting 여부에 따른 차이는 있었으나 roasting 온도와 시간에 따른 차이는 거의 없었다. 색의 변화, 갈변도, 당조성은 roasting 온도와 시간에 따라 변화하였으나 대조군과 비교하였을 때 변화의 폭이 작았고 이로부터 Maillard reaction이 대조군에 비해 덜 일어난 것으로 판단되었다. 유기산은 raw bean에 비해 roasting을 한 모든 시료에서 증가하였으며 그 정도는 유기산의 종류에 따라 차이가 있었다.

• 한국식품과학회지
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• 제50권5호
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• pp.504-510
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• 2018

본 연구에서는 4가지 가공방법(침지, 삶음, 볶음, 가압볶음)에 의해 처리한 두류가루로 쿠키를 제조한 후 그들의 이화학적 특성과 텍스처 특성을 살펴보았다. 품질특성과 영양적 가치를 높이기 위하여 두류-찹쌀 혼합가루를 이용하여 글루텐-프리 쌀쿠키를 제조하였다. 가압볶음과 삶음에 의해 두류가루는 호화가 일어나 페이스팅 점도를 나타나지 않았으며 볶음처리에 의한 두류가루는 열처리에 의해 상호작용이 유도되어 호화온도가 증가하고 치반점도가 거의 나타나지 않은 특성을 보였다. 볶음처리한 두류가루로 제조된 쿠키는 대조군과 거의 유사한 색상을 나타냈으며 가압볶음이나 삶음 처리한 두류가루 보다는 높은 경도를 나타냈다. 녹두가루보다는 동부가루로 제조한 쿠키가 더 우수한 색상을 나타냈으며 경도도 더 높은 결과를 보였다. 결과적으로 본 연구에서 두류의 종류와 두류의 가공방법에 의해 글루텐-프리 쌀쿠키의 품질에 영향을 미치는 것을 확인할 수 있었다.

• 한국식품영양과학회지
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• 제28권6호
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• pp.1212-1219
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• 1999

The oils were extracted from the mixture of roasted(for 20 min at 190oC) perilla seeds(RPS) and roasted (commercially) peanuts(RPN) by solvent extraction(SE) and mechanical expression(ME). The effects of mixing ratio on physicochemical characteristics and oxidative stability of their oils were investigated. Yields of both SE and ME oils were increased as the RPN ratio in the mixture increased. In all the SE and ME oils, the major fatty acids were oleic, linoleic and linolenic acid, and total saturated fatty acids increased gradually, but total unsaturated fatty acids decreased gradually as the RPN ratio in the mixture was increased. The specific gravity and refractive index of both SE and ME oils decreased as the RPN ratio in the mixture was increased. Acid value, saponification value and iodine value of SE oils decreased as the RPN ratio in the mixture increased, whereas acid value and iodine value of ME oils decreased and saponification value increased. The colors of ME oils were darker brownish than SE oils. The oxidative stability of SE oils was decreased as the RPN ratio in the mixture increased, whereas that of ME oils was increased. Sensory evaluation of all the oils extracted from the mixture with various mixing ratio showed significant differences in flavor, taste, color and overall acceptance(p<0.01). The oil extracted from the mixture of the mixing ratio of 8:2(RPS:RPN) showed slightly higher preference regardless of extraction method.

• 한국식품영양학회지
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• 제29권1호
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• pp.1-11
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• 2016

To enhance the physiological activities of roasted coffee (RC), 30 kinds of green coffee beans (GCB) with different cultivating areas and varieties were fermented with Monascus ruber mycelium (MR) by solid-state culture. After the dried MR-fermented GCB was subjected medium roasting, each RC was extracted with hot-water. Among the hot-water extracts, the highest yield was the hot-water extract of RC from MR-fermented Indonesia Mandheling GCB (15.5%). However, the hot-water extract of RC from MR-fermented Ethiopia Sidamo GCB showed significantly higher polyphenolic contents (3.08 mg GAE/100 mg) and ABTS free radical scavenging activity (25.41 mg AEAC/100 mg). Meanwhile, the hot-water extract of RC from MR-fermented Vietnam Robusta GCB showed not only the effective inhibition of $TNF-{\alpha}$ level (73.7% inhibition of LPS-stimulated control) from LPS-stimulated RAW 264.7 cells but also significant inhibition of lipogenesis (63.5% inhibition of lipid differentiation control) in 3T3-L1 pre-adipose cells. In conclusion, these results suggest that roasted coffees from Ethiopia Sidamo and Vietnam Robusta green coffee beans fermented with Monascus ruber mycelium using solid-state culture could have industrial applications as functional coffee beverages.

• 한국식품조리과학회지
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• 제22권3호통권93호
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• pp.299-306
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• 2006

The numerous varieties of coffee beans contain a wide range prices and qualities. While the varieties of green coffee beans can generally be distinguished by their appearance, this visual criterion is impossible after the roasting process. Therefore, we need to develop a classification method or device. In this study, the potential of a new type of electronic nose, fast gas chromatography based on a surface acoustic wave sensor(SAW), was evaluated for the classification of origins and blended commercial brands in roasted coffee beans. Eight blended commercial brands and the origins of four similarly roasted ground coffee beans(with no significant difference of color) were rapidly(90 sec/sample) classified. The reproductive results were easily understandable over the aroma image pattern by $VaporPrint^{TM}$. In conclusion, GC-SAW electronic nose can be applied to the classification of origins and commercial brands in roasted ground coffee beans and to e evaluation of the similarities and differences of volatile pattern between samples.

• Asian-Australasian Journal of Animal Sciences
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• 제13권2호
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• pp.192-199
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• 2000

Eight crossbred barrows (four growing and four finishing pigs with average initial BW of 40 and 82 kg, respectively) were fitted with T-cannulas at the distal ileum and used in a 36 d metabolism experiment ($4{\times}4$ Latin squares) to determine the effects of roasting and extruding full-fat soybeans on nutrient utilization. Treatments were: 1) soybean meal; 2) roasted soybeans; 3) extruded soybeans; and 4) soybeans extruded with an extrusion enhancer (sodium sulfite). The control diet was corn starch-based with 0.90% lysine, 0.65% Ca and 0.55% P for the growing pigs and 0.75% lysine, 0.55% Ca and 0.45% P for the finishing pigs. For the growing pigs, apparent total tract digestibilities of DM (p<0.04) and GE (p<0.008) were greater for soybean meal than full-fat soy products. However, ileal digestibilities of DM, GE, N and most amino acids were, in general, greatest for extruded soybeans and lowest for roasted soybeans, with soybean meal intermediate. For finishing pigs, trends in digestibilities of nutrients were very similar to those for the growing pigs. Total tract digestibilities of DM (p<0.03) and GE (p<0.001) for soybean meal were greater than for the full-fat soy products and ileal digestibilities of DM, GE, N and most amino acids were greater for the extruded soybeans than for the roasted soybeans. In conclusion, nutrient digestibilities and availabilities of indispensable amino acids tended to be greatest in extruded soybeans, intermediate in soybean meal and lowest in roasted soybeans for growing and finishing pigs.

• 한국식품과학회지
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• 제27권6호
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• pp.902-908
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• 1995

배소김과 조미김의 저장중 지방질 산화의 변질요인을 조사하기 위하여 몇가지 광원, $a_w$, 포장 및 온도의 영향을 시험하였다. 배소김의 주요 지방산 조성은 16 : 0(14.9%) 및 20 : 5(46.4%) 이었다. 배소김과 조미김의 지방질 산화는 형광등 하에서 가장 심하였고 다음이 백열등, 암소저장 순 이었으며, 또한 지방질의 산화는 $a_w$가 증가할수록, 저장온도가 높을수록 급격히 증가하는 경향을 보였고 기체 및 광 차단 효과가 큰 포장지에 포장한 시료일수록 산화가 억제 되었다. 배소김과 조미김의 지방질 산화를 kinetics 측면에서 고찰한 결과 조미김의 지방질 산화가 배소김 보다 약 3배 빨랐으나 chlorophyll 감소량은 배소김이 조미김 보다 약간 많았다.