• 한국분말재료학회지
• /
• 제4권4호
• /
• pp.268-274
• /
• 1997

Characteristics of plasma nitriding and nitrocarburizing for steam treated sintered steels were studied. Fe-0.8%C powder containing Ni, Cu were sintered at 112$0^{\circ}C$ and steamed at 52$0^{\circ}C$. Temperature of plasma nitriding and nitrocarburizing was varied from 50$0^{\circ}C$ to $600^{\circ}C$. Gas mixture of nitriding was set at $N_2$ : $H_2$ =80:20 (vol.%), but $CH_4gas$ was added 1~2 vol.% for nitrocarburizing. Steam treatment for sintered steels brought not only the formation of oxide layer but also decarburizing near the surface. Decrease in hardness near the surface resulted from the formation of ferrite due to decarburizing. Thus, the low hardness was recovered not with plasma nitriding but with plasma nitrocarburixing. Wear resistance properties of steamed specimens and ni-trocarburized specimens were better than those of nitrided specimens according to the pin-on-disk wear test. On the other hand, the fatigue life of steamed specimen was shorter than that of nitrocaiburized specimen.

• 한국식품조리과학회지
• /
• 제8권1호
• /
• pp.43-47
• /
• 1992

This study attempted to examine the effects on sensory characteristics, texture and color of steamed soybean rice cake in various levels of soybeans. Sensory evaluation was done by panels of 7 judges. Objective measurements were made by utilizing the Instron and Hunter Colormeter. The results were as follows; 1. The content of moisture, total ash, protein, fat and carbohydrate in rice were shown to be about 13.47%, 0.48%, 6.40%, 0.54% and 79.11%. Those of soybean were 10.95%, 4.54%, 30.67%, 20.36% and 33.48%. 2. The results of sensory evaluation revealed that rice cake containg 20% of soybean produced the best quality in most sensory characteristics. 3. By Instron measurement of various levels of soybean in steamed soybean rice cake, hardness and cohesiveness were not different. By color value of that, b value was tend to increase as the addition level of soybean.

• 한국식품영양과학회지
• /
• 제26권5호
• /
• pp.838-843
• /
• 1997

The effects of the addition of apricot juice on Haengbyung qualities were evaluated. The reducing sugar contents, degree of gelatinization, moisture contents, color L value and b value of Haengbyung were decreased but the color a value and hardness were increased during the storage. The reducing sugar contents and gelatinization of Haengbyung with the raw apricot juice was decreased less than those with the steamed apricot juice during the storage. the moisture contents of Haengbyung were decreased less than Baeksulgi. Color b value of Haengbyung with the raw apricot juice was decreased less than that with the steamed apricot juice. The consistence, moistness, texture and overall quality of Haengbyung were generally more favorable than Baeksulgi based upon the sensory evaluation during the storage. Throughout the storage, consistence, moistness and texture of Haengbyung with the rqw apricot juice were generally more favorable than those with the steamed apricot juice. With respect to overall quality, Haengbyung with the addition of 15% apricot juice of rice flour weight was generally the most favorable during the storage.

• 한국식품저장유통학회지
• /
• 제7권1호
• /
• pp.94-98
• /
• 2000

To produce liquor and vinegar using potatoes needs to liquefy and sacchrify potatoes . So selecting the efficient fermenter for proceeding these process successfully is very important . This study was investigated several fermenter and crush types of potatoes for alcohol fermentation. Final sugar contents was high in pottoes saccharificatiion by nuruk or crude enzyme. But pure enzyme and blucoamylase ended liquefaction and saccharificatiion within short ime. So complex type fermenter mixed several fermenters was superior to single type fermenter. Complexfermenter III using crude enzyme and glucoamyulase saccharificed excellently potatoes with 150% of water contents by treatment of 3 hours. Through alcohol fermentation using pressure steamed potatoes (PSP), it could be obtained 6.4% , 150%, of alcohol content and yield. However to perform a series process efficiently , crush steamed pottoes (CSP) was suitable. When it was fermented after saccharification using crush steamed potatoes and complex fermenter III, it could be obtained 6.6% of alcohol and 6.7% of acidity.

• 한국식품영양과학회지
• /
• 제28권1호
• /
• pp.145-152
• /
• 1999

To explore the possibility of using freeze dried loach for instant choo o tang(Korean traditional loach soup), protein qualities and fatty acid composition were evaluated on boiled and steamed loach. Total lipid and ash content were lowered in both heated(boiled and steamed) loaches due to deboning and eviscerating during cooked meat preparation. Profiles of total amino acids were not changed seriously by the type of cooking, but the amount of essential amino acids were comparable in all samples. Two times more free amino acids were quantified in cooked samples compared to raw meat. Available lysine was marginally decreased by cooking, and that caused some measurable change in typsin indigestible substrate(TI) in streamed whole loach. In vitro protein digestibility of the heated loaches was not altered drastically and the protein quality determined as computed protein efficiency ratio(C PER) was similar for the raw, boiled and steamed loach. The ratios of unsaturated to saturated fatty acids changed measurably in heated whole loach. The results shows that heating caused apparent oxidative deterioration of the polyunsaturated fatty acids.

• 동아시아식생활학회지
• /
• 제17권4호
• /
• pp.520-531
• /
• 2007

In this study, we found that the moisture content of black sesame seeds increased in proportion to steaming time, and it decreased in reverse proportion to the roasting temperature and time. The crude fat and crude ash contents were shown to be in the order of steamed black sesame>raw black sesame and roasted black sesame>raw black sesame, Crude protein decreased in reverse proportion to the steaming time, and more crude protein was found in the raw black sesame samples than in the roasted black sesame samples. The contents of sesamin, sesamolin, and total lignans were shown to be in the order of roasted black sesame>raw black sesame>steamed black sesame. In the steamed black sesame samples, sesamin showed its highest level with 20 minutes of treatment, and sesamolin showed its highest level with 15 minutes of treatment. In the roasted black sesame samples, sesamin, sesamolin, and total lignans showed their highest levels with 15 minutes of treatment at $100^{\circ}C$. The phenolic compound content increased in proportion to steaming time in the steamed samples, and reached a peak after 15 minutes of treatment at $100^{\circ}C$, and then decreased after 20 minutes. SOD-like activity reached a peak after 15 minutes of treatment, and in the roasted sample it reached a peak after 15 minutes of treatment, and then decreased after 20 minutes. SOD-like activity was comparatively lower than tocopherol and higher than sesamol. The intensity of electron donating ability, following 30 minute treatments, was shown to be highest in the steamed black sesame samples after 25 minutes of treatment, and next highest in the roasted black sesame samples after 15 minutes at $100^{\circ}C$. The electron donating ability was comparatively lower than tocopherol and sesamol. With regard to lecithin's antioxidant effects, the steamed samples showed a higher oxidation restriction rate in proportion to time, and the roasted samples showed the highest rate after 15 minutes of treatment, and then decreased after 20 minutes of treatment. for hydroxyl radical scavenging, similar scavenging activity to tocopherol, and comparatively higher scavenging activity than sesamol, was shown in all samples: all samples showed scavenging abilities of 90% or higher. In summary, this study applied three different treatment methods to black sesame to determine the optimum treatment conditions, and also examined the antioxidant effects and functional characteristics. The results showed that roasting can be used for other purposes than producing oil, and also suggested that methods other than roasting can be used in a variety of ways in cooking. Also, the different treatment methods can be applied in cooking in a variety of ways, to enhance functionality and preference.

• 한국식품과학회지
• /
• 제31권1호
• /
• pp.171-175
• /
• 1999

우리나라 전통고유음료인 숭늉의 산업적 가공공정 확립의 일환으로 숭늉제조에 적합한 볶음 공정을 확립하기 위하여 볶음 온도 150, 180, 200, $220^{\circ}C$에서 10, 20, 30분간 각각 볶음 처리하여 이들 각 시료의 이화학적 특성을 조사하였다. 색깔의 변화에서 볶음 온도가 높을수록 볶음 시간이 길수록 명도와 황색도는 감소하였으나 색차는 증가하였다. 볶음온도 $150^{\circ}C$에서 $200^{\circ}C$까지는 수분흡수지수가 약간 증가하는 경향이 있었으나 $220^{\circ}C$에서는 크게 감소하였다. 수분용해도지수는 볶음 온도가 높을수록 볶음 시간이 길수록 증가하였다. 고형분 함량은 볶음 온도가 높아짐에 따라 현저히 증가하였고 같은 온도에 있어서도 볶음 시간이 길수록 높은 값을 보였다. 한편 침전물 생성량과 탁도는 볶음 시간이 길수록 볶음 온도가 높을수록 감소하였다. 환원당의 함량은 볶음 온도 $180^{\circ}C$에서는 볶음 시간이 길수록 감소하여 20분간 볶음 처리시는 10분간 볶음처리시의 29%에 지나지 않았다. 그러나 볶음 온도 150, $200^{\circ}C$에서는 볶음 시간이 길수록 환원당량이 증가하였으며 특히 $220^{\circ}C$에서 20분 또는 30분간 볶음 처리한 경우는 현저히 높은 값을 보였다. 또한 아미노산 함량의 변화를 조사한 결과 볶음 온도가 높아짐에 따라 총 아미노산의 함량은 감소하여 $200^{\circ}C$, 30분간 볶음처리시는 $150^{\circ}C$, 30분 볶음처리시의 약 57% 정도였다. 아미노산의 종류별로 보면 볶음 온도가 높아짐에 따라 각종 아미노산이 모두 감소하였으며 그 중에서도 threonine, serine, lysine, cystine의 함량이 크게 감소하였다.

• 한국식품과학회지
• /
• 제44권1호
• /
• pp.135-139
• /
• 2012

본 연구에서는 증숙 및 발효에 의한 더덕(Codonopsis lanceolata)의 이화학적 특성과 생리활성의 변화에 미치는 영향에 대해 조사하였다. 건조된 더덕 시료를 증숙처리한 후 Lactobacillus rhamnosus를 접종하여 $37^{\circ}C$에서 7일간 혐기적 조건에서 발효시켰다. 비증숙과 비발효 더덕추출물(NS-NF)을 대조군으로 하여 처리군에는 비증숙과 발효 더덕추출물(NS-LF), 증숙과 비발효 더덕 추출물(S-NF), 증숙과 발효 더덕추출물(S-LF)을 포함한다. 총 폴 리페놀성 화합물 함량은 NS-NF(8.9 mg GAE/g)와 비교하여 S-NF와 S-LF에서 유의적으로 증가되었다(26 mg GAE/g). 총 플라보노이드 함량은 S-NF(8.1 mg RE/mL)와 S-LF(7.8 mg RE/mL)에서 가장 높았다. S-NF와 S-LF의 $EC_{50}$ 값이 각각 0.8과 0.6 mg/mL으로 높은 항산화능을 보였다. Staphylococcus aureus, Listeria monocytogenes, Salmonella Typhimurium, Shigella boydii의 생육은 S-LF에 의해 효과적으로 저해되었다(MIC<9 mg/mL). NS-NF($EC_{50}$ <17 mg/mL)에 비교하여 NS-LF와 S-LF($EC_{50}$ <6 mg/mL)가 가장 높은 ${\alpha}$-glucosidase와 tyrosinase 저해효과를 나타냈다. Aacetylcholinesterase(AChE)는 S-LF($EC_{50}$ <32 mg/mL)에 의해 효과적으로 저해되었다. 따라서 본 연구의 결과는 증숙에 의해 더덕의 총 페놀 함량, 플라보노이드 함량, 항산화능이 향상되었으며 발효에 의해 특이적으로 항미생물 효과, 효소활성저해 및 인지기능 개선 등과 같은 생리활성을 효과적으로 증진시켰다.

• 한국식품영양과학회지
• /
• 제31권3호
• /
• pp.451-459
• /
• 2002

찐빵에 녹차가루를 첨가해서 기능성 찐빵의 최적 제조공정조건을 알아보기 위하여 반응표면분석을 이용하였다. 찐빵제조에는 밀가루 단백질 함량이 12.5%인 강력분과 단백질 함량이 10.5%인 혼합분(50% 강력분+50% 박력분)을 사용하였다. 최적공정조건을 추적하기 위한 RSM의 반응표면모형에 녹차첨가량(X$_1$), 혼합시간(X$_2$), 발효시간(X$_3$)을 인자로 포함시켰다. 반응값은 녹차첨가 찐빵의 부피, 퍼짐율, 기계적 조직감 및 표면광택, 매끈함, 기공의 균일성을 측정치로 하였다. 그 결과 녹차첨가 찐빵제조의 최적조건은 강력분을 사용한 경우에는 녹차첨가량 1.1%, 발효시간 51분 7초, 혼합시간 12분 46초로 나타났고, 혼합분을 사용한 경우에는 녹차 첨가량 3.2%, 발효시간 39분 55초, 혼합시간 11분 8초로 나타났다. 따라서 혼합분으로 찐빵을 제조할 때 녹차가루의 첨가량을 더 증가시킬 수 있음을 알았다. 관능검사에서도 강력분 녹차찐빵보다는 혼합분 녹차찐빵이 전반적인 기호도가 높은 것으로 나타났으므로 녹차의 기능성을 살린 찐빵을 제조하기 위해서는 강력분보다는 단백질 함량이 낮은 혼합분을 사용해야 할 것으로 판단된다.

• 문화기술의 융합
• /
• 제10권2호
• /
• pp.555-563
• /
• 2024

우리는 한방과 민간요법에서 전통적으로 근력증대와 근감소증 예방, 근육합성 촉진, 연골과 인대 관절강화 등에 사용되어온 천연물 약재를 선정하였다. 이와 관련된 효능이 보고된 총 아미노산을 분석하고 근력약화 및 근감소 현상도 생체의 노화촉진 증상의 일환으로 간주하여 이들 추출물의 항산화 활성과 관련된 총 폴리페놀 및 플라보노이드 함량을 분석하였다. 인삼 및 삼채의 가공제조 과정에서 주종 Arginine 함량의 변화는 건조 백삼 114.07mg/100ml 대비 증숙 홍삼 99.48mg/100ml 및 건조 삼채 118.90mg/100ml 대비 증숙 삼채 54.69mg/100ml으로 감소하였다. 섬오가피 야생 뿌리와 가시오가피 지상부 잔가지 추출물의 항산화효과 DPPH 및 ABTS 라디칼 소거 활성이 현저하게 높았다. 한편 DPPH활성은 건조백삼과 건조 삼채에 비하여 증숙 홍삼과 증숙 삼채가 높았으나, ABTS 활성은 건조백삼 41.96% 대비 증숙 홍삼 66.88%로 증가를 보였으나 건조 삼채 77.48% 및 증숙 삼채 77.52%의 활성은 유사하였다.