• Applied Biological Chemistry
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• 제41권3호
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• pp.240-246
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• 1998

근적외 분석법을 응용하여 참깨의 원산지 판별 가능성을 조사한 결과, 한국산, 중국산 및 일본산 참깨를 판별할 수 있었으며, 필터형 근적외 분석장치로도 연구용 장치와 비슷한 정확도로 참깨의 원산지를 판별할 수 있었다. 중국산 참깨가 혼합된 경우 혼입율은 10% 오차 범위에서 측정할 수 있었다. 근적외 분광분석법에 의해 참깨의 원산지가 판별되는 근거는 참깨의 기름성분 보다는 참깨박 성분에 그 요인이 있는 것으로 판단되었다.

• 한국식품과학회지
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• 제20권3호
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• pp.405-411
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• 1988

참깨박 단백질의 식용화를 목적으로 참깨박에 hydrogen peroxide papain처리 및 아실화가 분리참깨박단백의 품질 및 기능적 성질에 미치는 영향을 검토하였다. hydrogen peroxide papain 및 papain 과 hydrogen peroxide를 병행처리한 경우 alkali처리시보다 참깨박 단백질의 추출율, 분리단백의 단백질 함량이 높았으며 분리 단백의 아미노산 조성은 lysine을 제외한 필수아미노산의 함량이 비교적 우수하였고 분리단백의 색상, 기능적 성질 및 pepsin소화성이 현저히 향상되었다. 또한 아실화에 의하여 제1 제한아비노산인 lysine의 함량증가와 용해도, 용적밀도, 수분흡착도. 지방흡착도 및 유화성이 현저히 개선되었으나 기포성 및 소화성은 약간 저하시키는 경향을 보였다.

• Asian-Australasian Journal of Animal Sciences
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• 제27권11호
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• pp.1577-1583
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• 2014

Encapsulation is a method used to protect material from certain undesirable environments, for controlled release at a more favorable time and place. Animal productivity would be enhanced if feed additives are delivered to be utilized at their site of action, bypassing the rumen where they are likely to be degraded by microbial action. A novel method of encapsulation with sesame gum was used to coat nitrate, a known enteric methane mitigating agent, and tested for the effect on methane reduction and other in vitro fermentation parameters using rumen fluid from cannulated Hanwoo steers. Orchard grass was used as basal diet for fermentation. The treatments were matrix (1.1 g sesame gum+0.4 g sesame oil cake) only, encapsulated nitrate (matrix+nitrate [21 mM]), free nitrate (21 mM), and a control that contained no additive. Analyses of fermentation parameters were done at 0, 3, 6, 9, 12, 24, and 48 h time periods. In comparison to control, both free and encapsulated nitrate produced significantly reduced (p<0.01) methane (76% less) and also the total volatile fatty acids were reduced. A significantly higher (p<0.01) concentration of ammonia nitrogen was obtained with the encapsulated nitrate treatment (44%) compared to the free form (28%) and matrix only (20%) (p = 0.014). This might suggest slow release of encapsulated nitrate so that it is fully reduced to ammonia. Thus, this pioneering study found a significant reduction in methane production following the use of sesame gum encapsulated nitrate that shows the potential of a controlled release system in enhancing sustainability of ruminant production while reducing/eliminating the risk of nitrite toxicity.

• 한국식품과학회지
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• 제30권4호
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• pp.739-744
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• 1998

볶음장치(로타리킬른)를 사용하여 참깨볶음온도 $225{\pm}2^{\circ}C$, 볶음시간 15분으로 볶아서 나온 참깨를 착유하여 얻은 기름을 1차압착유, 1차착유하고 남은 참깨박을 재착유하여 얻은 기름을 2차압착유, 1차압착유와 2차압착유를 혼합해서 여과한 참기름을 1차여과유, 1차여과유의 침전물을 제거하기 위해서 정치시켜서 얻은 정치유, 정치유를 여과해서 얻은 참기름을 2차여과유로 구분하여 이들의 공정에 따른 참기름 향의 변화를 실험하였다. 전체향기성분량은 1차압착유 536.3 ppm, 2차압착유 266.8 ppm, 1차여과유 472.2 ppm, 정치유 472.4 ppm, 2차여과유 443.0 ppm으로 가공공정이 진행됨에 따라 점차 감소하였으며, 특히 1차압착하고 남은 참깨박을 재착유할 경우 2차압착유에는 약 50%의 향기성분만이 잔존하여 향성분의 손실이 크게 증가하였다. 특히 관능적으로 중요한 top note감소(초기함량치 70.67% 감소)가 현저함을 알수 있었으며, 그 중에서도 pyrazines의 손실이 초기함량의 66.9%로 가장 현저하였다.

• 한국식품조리과학회지
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• 제7권2호
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• pp.41-49
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• 1991

Yackwa is a Korean traditional fried cake made by went flour, sesame oil and honey. This study was investigated to the Rice-Yackwa for the purpose of the improvement of Yackwa's quality and rice consumption by sensory evaluation and instrumental measurement. It was resulted that taste and flavor of Rice-Yackwas were better than those of Wheat-Yackwa by sensory evaluation. We tested whether the mesh of the rice (80,100,120) and swelling agents (baking power, soju : Korean alcholic beverage) affected the Rice-Yackwa's swelling or not. In result, not by soju but by baking powder Rice-Yackwas were swelled. But Rice-Yackwa was so hard, that the Yackwas were made by the two different compositions of mixed flour (rice : wheat ; 75:25, 50:50) exibited softer than those made by rice. The hardness of 25 g% mixed flour Yackwa was improved. And we examined the softening effect on rice and mixed flour Yackwa by the increasing storage periods (1, 2, 3, 5 days). Rice-Yackwa's hardness was changed more greatly than Wheat-Yackwa's by storage periods. In addition to we inspected the effluence of sesame oil in the pross of frying. Sesame oil (40%) was drown out the Rice-Yackwa.

• Asian-Australasian Journal of Animal Sciences
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• 제9권6호
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• pp.637-642
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• 1996

This experiment was conducted to determine RDP values of locally available feedstuffs that are commonly used in ruminant rations in Bangladesh. Four cattle were fistulated in the rumen for the in situ nylon bag studies. Seventeen different feedstuff sample (9 roughages and 8 concentrates) were evaluated in $4{\times}14cm$ nylon bags and incubated in the rumen for different periods of time (2, 6, 12, 24, 48 and 72 h). The variation in crude protein (CP) contents reflected on the average CP disappearance value throughout the rumen incubation. Soluble fraction (a), insoluble but degradable fraction (b) along with the rate of degradation also varied widely among the various feedstuffs. Under 2% of rumen outflow rate, the percentages of the calculated protein degradabilities of roughages were rice straw, 16.7; maize grass, 70.6; oat grass, 70.8; dhal grass, 71.1; sunhemp, 78.4; napier grass, 62.4; matikalai grass, 72.1; khesarikalai grass, 76.9 and daincha browse, 78.4, respectively. The results in the protein degradabilities (%) in 8% ruminal outflow rate of concentrates were wheat bran, 61.6; rice polish (red), 61.3; rice polish (auto), 30.9; mustard oil cake, 71.8; sesame oil cake, 74.2; coconut oil cake, 57.9; soybean meal, 49.2 and fish meal, 37.9, respectively.

• 한국식품조리과학회지
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• 제28권5호
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• pp.549-557
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• 2012

In this study, the FFQ-50 questionnaire which composed of 50 food items frequently eaten as sources of dietary fiber, was developed and used to estimate the dietary fiber intake of middle school students in the Chungbuk province. According to the survey, the average daily intakes of dietary fiber for the boys and girls were $23.3{\pm}12.3$ g (93.2%) and $20.8{\pm}11.5$ g (104.0%), respectively, showing a significant difference between the gender. The proportions of boys and girls who did not reach to the sufficient dietary fiber intake were 66.2% and 53.9% respectively. The major sources of dietary fiber were grain foods and vegetables, which measured at 77.24%, followed by fruits, seaweeds, tofu and tofu products, potato and starch, and mushrooms. The cooked white rice contributed the highest (17.81%), followed by baechu-kimchi, cooked brown rice, ramyeon (instant noodle), tangerine, sesame leaf jangajji (pickled sesame leaf), topokki (spicy rice cake stir-fry), blanched and seasoned bean sprouts, bread, and radish kimchi. The study showed that the cooked white rice was the major source of dietary fiber in the boys' diet followed by baechu-kimchi, ramyeon, cooked brown rice, tangerine, bread, strawberry, blanched and seasoned bean sprouts, sesame leaf jangajji, radish kimchi. Girls were taking in dietary fiber mostly from boiled white rice followed by baechu-kimchi, boiled brown rice, tangerine, ramyeon, sesame leaf jangajji, topokki, blanched and seasoned bean sprouts, radish kimchi, and boiled barley.

• 한국식품과학회지
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• 제27권6호
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• pp.972-977
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• 1995

Quinone reductase(QR)를 포함한 2상효소계를 활성화시키는 성분들은 많은 동물실험에서 발암물질의 세포내 작용을 억제함으로서 항종양효과를 나타내는 것으로 보고되어 있다. 본 연구에서는 대표적인 농산부산물로서 미강, 밀기울, 탈지대두박, 두유박, 참깨박, 들깨박등 6종의 시료에 대한 암예방효과를 갖는 물질의 존재여부를 탐색하기 위하여, mouse hepatoma cell line(Hepalclc7 cells) 을 이용하여, quinone reductase활성유도 여부를 측정하였다. 참깨박과 들깨박의 80%메탄올 추출물은 0.5mg/ml 농도에서 강력한 QR 유도활성을 나타냈으며, 같은 농도에서 다른 시료들은 거의 QR 효소활성을 증가시키지 않았다. 한편 QR효소활성을 유도하는 성분을 찾아내기 위하여 일차적으로 TLC를 수행한 결과, 참깨박과 들깨박의 메탄올 추출물 가운데 사용한 전개용매(n-butanol : n-propanol : 2N ammonium hydroxide(10 : 60 : 30)에서 가장 빨리 이동하는 분획(Rf=0.70)이 유효성분을 함유하고 있음을 확인하였으며, 현재 활성성분의 동정이 진행중에 있다.

• 동아시아식생활학회지
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• 제22권6호
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• pp.836-850
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• 2012

This study was conducted to identify the sensory characteristics of the Korean traditional confectionery, dasik, prepared under different conditions and to compare their consumer acceptance in Korea. To accomplish this, descriptive analysis of eight samples prepared using two types of rice cake powder, dasik (Rflour, Rflour_Omija), brown rice powder red ginseng dasik (Brice_Ginseng_P), pinepollen dasik (PineP), black sesame dasik (BSesame), bean dasik (Rbean), and two types of mungbean starch dasik (Starch_Omija, Starch_Greentea), was conducted by ten trained panelists. In addition, 81 consumers evaluated the overall acceptance (OL), acceptance of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL) of the samples using a 9-point hedonic scale, as well as the perceived intensities of sesame flavor, sweetness, and hardness using a 9-point just-about-right (JAR) scale. Partial least square- regression (PLSR) indicated that the BSesame and Rbean samples, which had significantly (p<0.05) high roasted sesame, burnt, greasy, glossy, and cooked chestnut flavor scores, had the highest acceptability and consumer desire scores. Additionally, the PineP and Rflour_Omija samples, which had relatively high particle size, transparency, roughness, spoiled tofu, fermentation and raw rice flavor scores, were the least preferred samples. Therefore, roasted sesame, burnt, greasy, glossy, and cooked chestnut flavor attributes were considered drivers of "liking" whereas particle size, transparent, roughness, spoiled tofu, fermentation, and raw rice flavor attributes acted as drivers of "disliking" among consumers.

• 한국식생활문화학회지
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• 제30권3호
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• pp.267-283
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• 2015

This study aimed to characterize the use of spices in Korean cookbooks published from the 1400's to 1700's. We conducted a content analysis of seven old cookbooks ("Sangayorok", "Suunjapbang", "Eumsikdimibang"), "Yorok", "Jubangmun", "Somunsaseol", and "Jeungbosallimgyeongje"). We collected a total of 238 food recipes, including spices as ingredients. We analyzed the types of spices used and characteristics of the recipes according to 18 dish groups. As results, a total of 10 spices were used as ingredient: ginger, pepper, Chinese pepper, garlic, sesame, chili, mustard, cinnamon, fennel, and clove. Among 238 food recipes analyzed, ginger was used most often (40.3%), followed by pepper (36.1%), Chinese pepper (30.3%), garlic (17.2%), and so on. In particular, chili was used in 18 different kinds of food recipes, which were "Somunsaseol" and "Jeungbosallimgyeongje" published in 1700s. Spices were used in different dish groups mostly as condiments. Among 18 dish groups, Chimchae was the most frequent dish group (44 recipes), followed by Jjim Seon (31 recipes), Jang Yangnyeom (20 recipes) and rice cake cookie (20 recipes). Pepper or Chinese pepper were the most frequently used spices in all food groups except Chimchae, Hoe, Jang Yangnyeom and rice cake cookie, in which garlic, ginger, sesame and ginger were used most frequently, respectively.