• 한국식품과학회지
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• 제20권4호
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• pp.536-540
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• 1988

Blanching시간, chemical dipping, 냉동방법 및 저장기간이 냉동양송이의 texture, 색깔 및 수율에 미치는 영향을 연구한 결과는 다음과 같다. Whole mushroom의 경우 5분간 blanching한 것은 1-2분간 blanching한 것 보다 shear press값이 현저히 높았으며, 저장기간이 연장됨에 따라 shear press값이 매우 유의성 있게 증가했다. 그러나 냉동방법은 texture에 유의성 있는 영향을 주지 않았다. Sliced mushroom의 경우 blanching시간이 길어짐에 따라 shear press 값이 증가하기는 하나 유의성은 없었으며, 저장기간이 연장됨에 따라 texture가 현저히 tough 해짐을 알 수 있었다. 그리고 시료의 texture를 관능적으로 측정한 결과는 대체적으로 shear press 결과와 유사한 경향을 보였다. Chemical dipping 방법은 blanching 시간을 짧게하여 냉동양송이의 수율을 높히면서 저장중 색깔의 변화를 방지하는데 효과적이었으며, 특히 whole mushroom의 수율은 상당히 증진시킬 수 있었다. Sliced mushroom의 경우는 blanching time을 2분이하로 단축시키면 rotary slicer로 절단작업을 할 때 조직이 부스러져 생기는 중량손실이 증가하므로 2분 또는 그 이상의 blanching time이 필요했다.

• 한국식품과학회지
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• 제37권2호
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• pp.268-273
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• 2005

끓는 물에 의한 재래적인 방법과 전자렌지를 이용하여 데치는 방법이 시금치의 phytochemical 성분 및 위해성 요인의 변화에 미치는 영향을 살펴보았다. ${\beta}$-Carotene과 chlorophylls 함량은 데치기에 의해 대조군보다 유의적으로 증가하였으며, 특히 재래적인 방법이 전자렌지에 의한 방법보다 높은 함량을 보였는데 chlorophyll a 함량은 유의적으로 증가한 반면 ${\beta}$-carotene과 chlorophyll b 함량은 단지 함량만 증가하였을 뿐 유의적인 차이는 없었다. Ascorbic acid와 총 flavonoid 및 총 polyphenol 함량은 데치기에 의해 모두 감소하였으며, 전자렌지에 의한 방법이 재래적인 방법보다 높은 함량을 보였다. 이때 전자렌지에 의해 데쳤을 경우 ascorbic acid는 대조군과 유의적인 차이 없이 감소하였으나, 총 flavonoid와 총 polyphenol은 대조군보다 유의적으로 낮은 함량을 보여 다소 영향을 받는 것으로 나타났다. 총균과 대장균군 수는 데치기에 의해 모두 유의적으로 감소하였으며 특히 끓는 물에 의한 재래적인 방법이 전자렌지에 의한 데치기보다 약 20-25% 정도 유의적으로 낮았다. Nitrate는 데치기에 의해 감소하는 경향을 나타냈으며 특히 전자렌지에 의한 방법이 재래적인 방법보다 낮은 함량을 보였다.

• 한국식품조리과학회지
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• 제11권4호
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• pp.337-341
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• 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.

• 한국식품조리과학회지
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• 제13권5호
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• pp.635-638
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• 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.

• 동아시아식생활학회지
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• 제15권2호
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• pp.219-225
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• 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.

• 한국식품저장유통학회지
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• 제18권3호
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• pp.302-309
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• 2011

본 연구는 오가피순과 두릅의 소비 확대와 가공품 개발의 전처리로 필수적인 blanching 조건을 설정하기 위해 blanching 온도와 식염의 농도에 따른 품질 변화와 관능적 특성을 평가하고자 하였다. 또한 해동조건에 따른 이화학적 및 관능적 특성을 평가하여 오가피순과 두릅의 품질을 향상시킬 수 해동조건을 설정하고자 하였다. Blanching은 식염 첨가량(무첨가, 1%, 2% 첨가)과 blanching 시간(4분, 7분)을 달리하였으며, 해동방법은 저온($4^{\circ}C$), 상온($25^{\circ}C$) 및 microwave를 이용하여 해동하였다. Blanching 조건에 따른 색도, chlorophyll 함량, texture 측정 및 관능검사를 실시한 결과, 오가피순과 두릅은 식염첨가 없이 $95^{\circ}C$에서 4분간 blanching한 경우 품질 변화와 기호도가 가장 높게 나타났다. 해동방법에 따른 품질 특성 및 관능검시를 실시한 결과, 오가피순과 두릅은 각각 상온 해동과 microwave 해동에서 가장 높은 품질과 기호도를 나타내었다.

• 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.

• Journal of the Optical Society of Korea
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• 제7권4호
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• pp.234-239
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• 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.

• 한국식생활문화학회지
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• 제5권2호
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• pp.229-233
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• 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.

• 동아시아식생활학회지
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• 제14권3호
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• pp.251-256
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• 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.