• Title/Summary/Keyword: blanching method

Search Result 63, Processing Time 0.025 seconds

Effects of Blanching, Chemical Dipping, Freezing Methods and Storage Period on Quality of Frozen Mushrooms (Blanching, Chemical Dipping, 냉동방법 및 저장기간이 냉동 양송이의 품질에 미치는 영향)

  • Lee, Young-Chun;Lee, Kyung-Hae
    • Korean Journal of Food Science and Technology
    • /
    • v.20 no.4
    • /
    • pp.536-540
    • /
    • 1988
  • Effects of blanching time, chemical dipping, freezing method and storage period on texture, color and yield of frozen whole and sliced mushrooms were investigated, and the results are summarized as follows; Frozen whole mushrooms blanched for 5min. had markedly tougher texture than mushrooms blanched for 1 or 2 minutes. As the storage time of frozen mushrooms increased from 3 to 6 months, shear press values increased very significantly. The texture of Freon frozen and plate frozen mushrooms was similar after 3 months storage. Blanching time did not affect texture of frozen sliced mushrooms significantly, but storage time did. The results of sensory evaluation for texture were in good agreement with shear press values. Chemical dipping methods were effective in maintaining desirable color of frozen whole and sliced mushrooms stored for 3 months. The yield of frozen whole mushrooms was significantly increased by shortening blanching time in combination with chemical dipping. Sliced mushrooms required at least 2 min. blanching, to avoid excessive breakage in mechanical slicing operation, for better yield.

  • PDF

Changes in Phytochemical Compounds and Hazardous Factors of Spinach by Blanching Methods (데치는 방법에 따른 시금치의 phytochemical 성분 및 위해성 요인 변화)

  • Hong, Jeong-Jin;Ahn, Tae-Hyun
    • Korean Journal of Food Science and Technology
    • /
    • v.37 no.2
    • /
    • pp.268-273
    • /
    • 2005
  • Changes in contents of phytochemical compounds (${\beta}$-carotene, ascorbic acid, chlorophylls, total flavonoid, total polyphenol) and hazardous factors (microbial counts, nitrate) of spinach (Spinacia oleracia L.) were investigated by conventional and microwave blanching methods. ${\beta}$-Carotene and chlorophylls contents of spinach were significantly increased by blanching, with conventional blanching resulting in higher contents than microwave blanching. In contrast, contents of ascorbic acid, total flavonoid, and total polyphenol of blanched spinach decreased, with microwave blanching resulting in higher ascorbic acid, total flavonoid, and total polyphenol contents than conventional blanching. Total plate count and total coliforms of blanched spinach significantly decreased, with conventional blanching showing less than 20-25% of microwave blanching. Nitrate content of blanched spinach also showed decreasing pattern, with decrease due to microwave blanching being lower, although not significantly, than that of conventional blanching.

Mineral Contents of Spinach and Broccoli Blanched by Conventional Methoed (재래적 방법을 이용한 조리방법에 따른 상용채소의 무기질 함량 변화 -시금치와 브로커리 -)

  • 유양자
    • Korean journal of food and cookery science
    • /
    • v.11 no.4
    • /
    • pp.337-341
    • /
    • 1995
  • The effect of time and amount of water by conventional blanching method on the retention minerals in spinach and broccoli was investigated. The vegetables were blanched for 1, 2, 3 and 4 minutes, with 150 $m\ell$, 300 $m\ell$, 450 $m\ell$ of water for every 100 g of raw material. Blanching of spinach showed that Na was reduced remarkably after 2 minute of blanching, the others (K, Fe, Ca, Mg, P, Cu) were gradually decreased as the blanching time increased. Blanching of broccoli showed that the content of minerals were reduced remarkably after 1 minute of blanching. The longer blanching time further reduced the content of minerals. The retention of minerals (Na, K, Fe, Ca, Mg, P, Cu) in spinach and broccoli was reduced gradually as the blanching water increased. The retention rate of minerals were 12.7% of Na, 37.4% of K, 37.1% of Fe, 43.9% of Ca, 39.0% of Mg, 53.5% of P, 56.2% of Cu in spinach and 21.0% of Na, 41.3% of K, 57.8% of Fe, 38.8% of Ca, 51.5% of Mg, 57.7% of P, 44.4% of Cu in broccoli for 4 min, with water 450$m\ell$ every 100g of raw material.

  • PDF

Effect of Pre-Treatment Methods before Cooking on Mineral Retention in Siraegi (Raddish Leaves) (조리전 전처리 방법에 따른 시래기의 무기성분의 변화)

  • 박세원;유양자
    • Korean journal of food and cookery science
    • /
    • v.13 no.5
    • /
    • pp.635-638
    • /
    • 1997
  • Dried raddish leaves were prepared by using three different pre-treatment methods (shady sun-drying, freezing after blanching, and shady sun-drying after blanching). Then, the retention of minerals in dried raddish leaves was determined. It was shown that the retention of most minerals (Na, K, Fe, Ca, Mg) except P was higher when shady sun-drying method was used. The retention of P was shown to be the lowest when freezing after blanching method was used.

  • PDF

Effect of Blanching and $CaCl_2$ on the Quality Characteristics of Oiji Prepared by Dry Salting Method during Storage (블렌칭과 $CaCl_2$ 첨가가 건식 절임법으로 제조한 오이지의 저장성 및 품질 특성에 미치는 영향)

  • Kim Chung-Hee;Yang Yun-Hyoung;Kim Mee-Ree
    • Journal of the East Asian Society of Dietary Life
    • /
    • v.15 no.2
    • /
    • pp.219-225
    • /
    • 2005
  • Effect of blanching and/or $CaCl_2$ addition on the quality characteristics of Oiji prepared by dry salting method, which has been used for industry, was investigated. Control$(15\%\;salt),\;CAO(15\%\;salt\;+\;0.04\%\;CaCl_2)$ and BCO $(15\%\;salt\;+\;0.04\%\;CaCl_2+blanching\;at\;60^{\circ}C\;for\;20\;min)$ for 165 days. Acidity was lower, but pH was higher in BCO than in the control or CAO. During the whole period of storage, greenness(-a) of BCO was maintained in Hunter color system, compared with the other groups. The numbers of total microbes, lactic acid bacteria and yeast were the lowest in BCO, while the highest in control. Moreover, texture profile analysis exhibited that fracturability and hardness maintained the highest in BCO during storage, compared with the other groups. Based on these results, combination of blanching and $CaCl_2$ addition is favorable to extend the shelf life and to maintain the good quality.

  • PDF

Changes on Quality of Acanthopanacis cortex and Aralia elata Shoots by Blanching Conditions and Thawing Methods (오가피와 두릅 순의 blanching 조건 및 해동방법에 따른 품질 변화)

  • Lee, Soo-Jin;Kim, Ja-Min;Kwon, O-Jun;Jeong, Yong-Jin;Woo, Sang-Chul;Yoon, Kyung-Young
    • Food Science and Preservation
    • /
    • v.18 no.3
    • /
    • pp.302-309
    • /
    • 2011
  • This study was performed to analyze the physicochemical and sensory properties of Acanthopanacis cortex and Aralia elata according to their blanching conditions and thawing methods. In terms of their Hunter colors, the A. cortex and A. elata that were blanched without adding salt to them for 7 min and 4 min, respectively, had the highest L values. The chlorophyll content (148.7 mg%) of A. cortex that was blanched with 1% salt for 4 min was higher than those of the other samples, and the chlorophyll content of A. elata was 32.4 mg% when it was blanched for 4 min without salt addition. The sensory test results showed the highest overall preference for the sample that was blanched without salt for 4 min among all the samples. The Hunter color of A. cortex did not significantly differ with different thawing methods, but the value of A. elata that was thawed in a microwave oven was higher than those of the other samples. The chlorophyll contents of A. cortex and A. elata that were thawed in a microwave oven were the highest among all the samples. As for the overall preference for the samples according to the thawing method, A. cortex and A. elata scored highest in the case of thawing at $25^{\circ}C$ and in a microwave oven, respectively.

Effect of Blanching Treatment on Quality Characteristics and Antioxidant Activity of Beetroots (블랜칭 처리가 비트의 품질특성과 항산화 활성에 미치는 영향)

  • Hae Yeon Choi;Soo Bin Kim;Eun Seong Go;Ji Hye Chu;Hee-Kyung Jeon;Jin Hee Choi
    • Journal of the Korean Society of Food Culture
    • /
    • v.38 no.6
    • /
    • pp.434-441
    • /
    • 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.

Polarization Spectral Imaging System for Quantitative Evaluation of Port Wine Stain Blanching Following Laser Treatment

  • Jung, Byung-Jo
    • Journal of the Optical Society of Korea
    • /
    • v.7 no.4
    • /
    • pp.234-239
    • /
    • 2003
  • Objective methods to assess quantitatively port wine stain (PWS) blanching in response to laser therapy are needed to improve laser therapeutic outcome. Previous studies have attempted to assess objectively PWS color based on point measurement devices. To date, these approaches have typically been limited by a number of factors such as small test area and need for contact. To address these issues, a polarization spectral imaging system and an image analysis method have been developed to evaluate quantitatively erythema and melanin content distribution in skin. The developed polarization spectral imaging system minimizes artifacts such as glaring, shadowing, and non-uniform illumination that interfere with image fidelity. Furthermore, the image analysis method has been employed to get images of skin melanin and erythema indices from the acquired color images for quantitative analysis. Finally, using PWS patient color image, the effectiveness in laser treatment of PWS was evaluated by calculating relative erythema index image that is the relative erythema index of PWS region to the normal region. The developed device and analysis method appears to be a simple and effective method for quantitative analysis of PWS blanching.

Changes in Chemical Components of Green Tea Leaves during Blanching and Frying (녹차생엽의 자숙 및 튀김에 의한 화학성분 변화)

  • Kim, Sung-Soo;Lee, Mi-Gyeong;Han, Ouk;Oh, Sang-Lyong;Lee, Sung-Woo
    • Journal of the Korean Society of Food Culture
    • /
    • v.5 no.2
    • /
    • pp.229-233
    • /
    • 1990
  • Changes in chemical components of green tea leaves at different cooking conditions-blanching and frying-were surveyed as a method of utilizing low graded green tea leaves which missed appropriate plucking times. There was no significant difference in protein content during cooking. But contents of chlorophyll, tannin, vitamin C and caffeine were decreased during cooking, contents of chlorophyll and caffeine showed a greater decrease in frying than blanching. Content of total amino acid of green tea leaf was 15.8% and blanching showed bigger diminution of its content in comparision with frying during cooking.

  • PDF

Effect of Pretreatment Methods on Quality Changes in Mushrooms(Pleurotus eryngii) during Pickling with Fermented Soybean Paste (전처리방법에 따른 새송이 된장절임의 품질특성 변화)

  • 윤광섭;황성희;정헌식
    • Journal of the East Asian Society of Dietary Life
    • /
    • v.14 no.3
    • /
    • pp.251-256
    • /
    • 2004
  • This study was conducted to find the optimum pretreatment method to improve the quality of Pleurotus eryngii pickled with the fermented soybean paste. Blanching(70 , 10min), salting(5%, 20 , 72hr) and drying(50 , 3hr) were used as pretreatment methods. The moisture loss of the mushrooms during pickling was accelerated more by salting and drying. Salinity increase was retarded by salting. Surface and internal browning of the mushrooms were suppressed by blanching. Hardness tended to increase sharply until 20 days of pickling and then slowly decreased. In the sensory evaluation, mushrooms pickled for 40 days were scored as the highest. Blanching was a superior treatment compared to the others in term of color, taste, flavor, texture and overall acceptability.

  • PDF