• 한국식품영양학회지
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• 제22권4호
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• pp.587-597
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• 2009

Peeled chestnuts were stored at different temperatures($-10^{\circ}C$ and $-20^{\circ}C$) and after blanching at $90^{\circ}C$ for different lengths of time(0, 10, and 20 min) for 6 months. After the storage period, the texture, color, DSC and sensory characteristics were analyzed. Hardness, fracturability and chewiness increased with storage time, whereas springiness and cohesiveness decreased. Additionally, the L* decreased and a* and b* increased with storage time. Analysis of the DSC revealed that the peak of the retro gradation was approximately $46{\sim}60^{\circ}C$ and enthalpy for the peak increased with storage time. Additionally, the increment of enthalpy for samples stored at $-20^{\circ}C$ and blanched was lower than that of samples stored at $-10^{\circ}C$ and non-blanched samples. The sensory evaluation scores were also higher for samples stored at $-20^{\circ}C$ and blanched samples than for those stored at $10^{\circ}C$ and non-blanched samples.

• Journal of Nutrition and Health
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• 제22권3호
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• pp.159-166
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• 1989

The effect of blanching time and power settings of microwave oven on the ascorbic acid retention in seven kinds of vegetables were investigated. The vegetable were blanched for 120 or 180 sec. at three different power setting, 650 watt(high power), 500 watt(medium power) and 160 watt(low power). The retentions of ascorbic acid in cabbage, garland chrysanthemum, mungbean sprout, amaranth and carrot were higher when they were blanched at the high power than those blanced at the lower power stettings. Blanching of spinach and yul-moo(small korean radish) showed that the vitamin was more retained by the medium power heating. Blanching at the low power revealed that the ascorbic acid retention was reduced remarkably as the blanching time increased. From the scoring difference tests the 10-panel members indicated that the texture of three-tested vegetables was more acceptable when they were blanched at the high power setting.

• 동아시아식생활학회지
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• 제22권4호
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• pp.558-565
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• 2012

The objective of this study was to develop a predictive growth model for Bacillus cereus in nutrient broth and validate the developed growth model in blanched vegetables. After inoculating B. cereus into nutrient broth, growth of B. cereus was investigated at 13, 17, 24, 30 and $35^{\circ}C$. Lag time (LT) decreased while specific growth rate (SGR) increased with an increase in storage temperature. Growth of B. cereus was not observed at temperatures lower than $12^{\circ}C$. Secondary growth models were developed to describe primary model parameters, including LT and SGR. Model performance was evaluated based on bias factor ($B_f$) and accuracy factor ($A_f$). In addition, we inoculated B. cereus into blanched vegetables stored at 13, 24, $35^{\circ}C$ and observed the growth kinetics of B. cereus in five different blanched vegetables. Growth of B. cereus was most delayed on Doraji at $13^{\circ}C$ and was not observed on Gosari at $13^{\circ}C$. Growth of B. cereus at $35^{\circ}C$ was significantly (p<0.05) slower on Gosari than on other blanched vegetables. The developed secondary LT model for broth in this study was suitable to predict growth of B. cereus on Doraji and Gosari, whereas the SGR model was only suitable for predicting the growth of B. cereus on mung bean sprout.

• 동아시아식생활학회지
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• 제22권2호
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• pp.190-198
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• 2012

This research evaluated and analyzed the level of acceptability of spinach according to blanching time by testing consumer taste of corresponding countries for the purpose of globalizing Korean food. General taste, appearance, flavor, and texture of spinach blanched for 20 seconds were highly evaluated by Koreans and Japanese ($p$<0.05), who are used to the method of slightly blanching, mixing, and eating spinach. On the other hand, general taste, appearance, flavor, and texture of spinach blanched for 5 minutes was highly evaluated by the French ($p$<0.05), who are used to eating boiled spinach. Concerning the result of JAR, there were clear differences in hardness and boiling level according to country among spinach samples, even though they were blanched for the same time and mixed with the same spices. Koreans and Japanese evaluated that hardness and boiling level of spinach blanched for 20 seconds were proper, whereas the French evaluated that spinach scalded for 20 seconds was too raw and crispy. Under the same context, French consumers evaluated that hardness and boiling level of spinach blanched for 5 minutes was proper, whereas Koreans and Japanese evaluated that spinach blanched for 5 minutes was boiled too much. These results show that familiarity level is an important driver of affecting the preference levels for three kinds of spinach according to country.

• 한국식품영양과학회지
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• 제43권3호
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• pp.397-403
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• 2014

본 연구는 조리과정 중의 콩나물을 데치기 전, 데친 후, 무친 후로 나누어 조리한 뒤 항산화 관련 물질의 함량과 항산화 효능을 비교 측정하여 한국 고유의 조리방법인 나물의 우수성을 알리고자 하였다. 조리과정을 달리한 콩나물을 80% 에탄올에서 추출한 수율은 데치기 전 1.42%, 데친 후 0.65%, 무친 후 6.50%로 무친 후가 가장 높았다. 총 폴리페놀 함량은 무친 것이 $79.52{\pm}1.41$ mg GAE/100 g FW로 가장 높았으며 총 플라보노이드의 경우에도 무친 것이 $6.21{\pm}0.16$ mg CE/100 g FW로 가장 높은 함량을 보였다. 4가지의 항산화 활성(DPPH assay, ABTS assay, FRAP assay, reducing power)에서도 무친 후의 콩나물이 가장 우수한 활성을 보였고 데치기 전, 데친 후의 순서로 총 폴리페놀 및 플라보노이드의 함량과 항산화 활성이 높게 나타남을 알 수 있었다. 따라서 항산화 효능 면에서 콩나물을 섭취할 경우 가능하면 물에 장시간 끓이는 조리법은 피하고 무치는 조리법을 사용하는 것이 좋을 것으로 사료된다.

• 한국식품저장유통학회지
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• 제19권2호
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• pp.201-208
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• 2012

본 연구는 엄나무와 참죽 햇순의 blanching 조건을 제시하기 위해 blanching 온도와 식염의 농도에 따른 품질 변화와 관능적 특성을 평가하였다. 또한 해동방법에 따른 이화학적 및 관능적 특성을 평가하여 엄나무와 참죽 햇순의 품질을 향상시킬 수 있는 해동방법을 제시하고자 하였다. 엄나무와 참죽 햇순은 식염 첨가량(무첨가, 1%, 2%)과 blanching 시간(3분, 6분)을 달리하여 blanching하였으며, 해동은 저온($4^{\circ}C$), 상온($25^{\circ}C$), microwave를 이용하였다. Blanching 조건에 따른 색도, chlorophyll 함량, texture 측정 및 관능검사를 실시한 결과, 엄나무와 참죽 햇순은 $95^{\circ}C$, 식염 첨가 없이 3분간 blanching한 경우 품질 변화와 기호도가 가장 높게 나타났다. 해동방법에 따른 품질 특성을 평가한 결과 엄나무 햇순의 경우 상온 및 microwave 해동 시, 참죽 햇순의 경우 색도는 저온에서, texture는 상온해동에서 품질이 높게 평가되었으며, 해동방법에 따른 엄나무와 참죽 햇순의 기호도는 모두 microwave로 해동 시 가장 높게 평가되었다.

• 한국식품영양과학회지
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• 제28권2호
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• pp.333-341
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• 1999

This study was conducted to investigate physicochemical and functional properties of turnip. The concentrations of antocyanin in the rind of root was 3.24mg%, which was about 3.5 times higher than those in the flesh. Among free amino acids in each part of turnip, glutamic acid showed the highest concentrations(132.5mg%) in the root followed by alanine(25.0mg%), valine (23.3mg%), and serine (20.7mg%). Contents of minerals in the root of turnip were 395.7mg% for potassium, 187mg% for calcium, 53.6mg% for phosphate, and 40.7mg% for magnesium. According to dynamic heasdspace analysis, dimethyl disulfide was the most abundant flavor components from the juice of fresh turnip and other volatile components such as dimethyl trisulfide, 1 hexanal, 2 methyl 1 butamine, and 1 penten 3 ol were also identified. From the blanched turnip, however, 3 isothiocyanato 1 propene and 4 isothiocyanato 1 butene were mainly detected. Fresh and blanched turnips were extracted with water or 70% acetone to investigate percent yield. The concentrations of total polyphenols in the extracts of fresh turnip were higher than those of blanched turnip. The nitrite scavenging effects of water and 70% acetone extracts from fresh or blanched turnip were decreased as pH was increased. Between two water extracts, the 30oC water extracts showed the higher values of electron donating ability than 95$^{\circ}C$ water extracts.

• 한국식품과학회지
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• 제30권2호
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• pp.333-340
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• 1998

본 연구는 감마선조사 또는 블랜칭처리가 참나물 즙액의 선도유지 연장에 미치는 영향을 조사하기 위하여 수행 되었다. 참나물 생채와 블랜칭한 것을 즙을 만들어 감마선 조사를 한 후 각 다른 온도에 저장하여 미생물의 생육, 색도, 비타민 C의 변화 및 관능검사를 조사한 결과는 다음과 같다. 미생물의 생육변화는 블랜칭 처리한 녹즙이 처리하지 않은 녹즙과 비교하여 모든 처리구에서 총균수, 효모 및 곰팡이수가 약간 감소함을 나타내었으나 거의 차이가 없었다. 그러나 각 처리구에 감마선 조사를 하였을 때 두처리구 모두 0.5 kGy 조사에서도 현저한 생육감소를 나타내었으며 감마선 처리된 녹즙을 저온에서 저장 하였을때는 미생물의 생육억제효과가 높았으나 상온에서는 감마선 효과가 매우 감소함을 나타내었다. 색도변화는 블랜칭하지 않은 참나물로부터 얻은 즙액은 녹즙기로부터 즙액을 얻기 시작할때부터 산화되어 대부분 갈변되었기 때문에 감마선 조사구와 비교하여 저장 20일까지도 색도의 변화가 거의 없었다. 그러나 블랜칭한 녹즙은 블랜칭 하지 않은 녹즙보다 색깔이 훨씬 선명하고 맑은 녹색을 띄었으며 시간이 경과함에 따라 감마선 조사구가 시간이 경과함에 따라 무처리구에 비하여 L값, a값 및 b값이 훨씬 적게 변화함을 나타내었다. 비타민 C의 변화는 블랜칭 처리를 하지않은 녹즙이 저장기간이 지남에 따라 비타민 C 손실률이 증가하였으며 감마선 처리구도 무처리구와 비교하여 차이가 없었다. 그러나 블랜칭 처리한 녹즙의 비타민 C의 함량변화는 블랜칭 처리를 하지 않은 녹즙보다 적었으며 감마선 처리구와 거의차이가 없었으며 온도가 낮을수록 두 처리구 모두 비타민 C의 손실율이 적게 나타났다. 블랜칭하지 않은 참나물녹즙이 블랜칭 녹즙에 비하여 풀냄새와 쓴맛이 강하게 나타났으며 블랜칭한 녹즙은 시간이 경과함에 따라 풀냄새는 더욱 감소하였으며 쓴맛은 변화가 없었다. 감마선을 조사하였을 때 블랜칭하지 않은 녹즙에서는 무처리구와 비교하여 볼 때 밝기, 풀냄새, 쓴맛, 신선감 및 수용성에서 차이가 없었으며 블랜칭한 녹즙에서는 무처리구가 감마선처리구에 비하여 풀냄새와 쓴맛이 증가하였고 신선감과 수용성이 감소되었다.

• 한국식품저장유통학회지
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• 제22권1호
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• pp.51-55
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• 2015

본 연구에서는 데치기 시간에 따른 참취의 이화학적 및 관능적 특성을 조사 하였다. 색도 $L^*$값에서는 3분 데치기 한 실험구를 제외한 다른 실험구가 유의적으로 높은 값을 보였으며 $a^*$값에서는 3분, 5분, 데치기한 실험구에서 높은 값을 보였으며, $b^*$값에서는 5분 데치기 처리한 실험구가 3분 데치기한 실험구보다 높은 값을 보였으나 다른 실험구와 유의적인 차이가 없었다. 조직감에서 경도는 참취를 데치기 처리 2, 3분 한 실험구에서 다른 실험구보다 유의적으로 높은 값을 나타내었으며 총 폴리페놀 함량은 데치기 1분부터 4분까지는 유의적으로 큰 차이가 없다가 5분 후에는 낮은 함량을 보였다. 관능평가에서는 참취의 색, 향, 외관에서는 2분 데치기 처리한 실험구에서 유의적으로 높은 값을 보였으나, 조직감, 전체적인 기호도에서는 3분 데치기 처리한 실험구에서 유의적으로 높은 값을 보였다.

• 한국식생활문화학회지
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• 제38권6호
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• pp.434-441
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• 2023

This study investigated quality characteristics and antioxidant activity of beetroots after blanching. Beetroots were blanched in distilled water, 2% NaCl water, and 2% citric acid water at 100℃ for 3 minutes (the blanched group). The moisture content was highest in the control (CON) at 91.30% (p<0.05), and cooking loss was lowest in the water-blanched beetroot (BW) at 5.39% (p<0.01). Chromaticity decreased after blanching compared to CON (p<0.001). Total polyphenol contents (TPC) and total flavonoid contents (TFC) decreased after blanching, and as a result of comparing the True retention (TR) of the blanching treatment group, BW had the highest with TPC TR 91.22% and TFC TR 70.51%. DPPH and ABTS+radical scavenging activities were highest in the CON, and in the blanching group BW was highest scavenging activity. The total number of microorganisms in the CON group was 2.97 log CFU/g, whereas no microorganisms were detected in the blanched groups. Therefore, this study, blanching in water without additives is the most appropriate method for preserving physiologically active substances and nutrients in beetroots and inhibiting microbial growth.