• 한국식품조리과학회지
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• 제32권4호
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• pp.433-440
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• 2016

Purpose: To provide the nutritional information of sweet peppers, we have evaluated changes of nutrient content and retention rates by different sweet pepper types and blanching method. Methods: Four types of raw and blanched ($100^{\circ}C$, 30 sec) sweet peppers were prepared and their weight, nutrient content (3 water soluble vitamins, 10 minerals) and retention rates were analyzed. Results: The weight of blanched sweet peppers was decreased than that of raw sweet peppers. From the results of the two-way analysis, the type of sweet pepper had a greater influence than blanching method used on the thiamine, riboflavin, folate and vitamin C contents (but not niacin) (p<0.05). Red pimento contained the most thiamine (0.1 mg/100 g), riboflavin (0.16 mg/100 g), folate ($47.89{\mu}g/100g$) and total niacin (0.11 mg/100 g). Red paprika contained high levels of riboflavin (0.15 mg/100 g) and folate ($44.96{\mu}g/100g$). Orange paprika contained the highest vitamin C content (116.29 mg/100 g). In addition, the mineral content, with the exception of Se, was strongly influenced by the type of sweet pepper rather than the blanching method (p<0.001). The K content of sweet peppers was higher than other minerals. Overall, after blanching, high retention rates (over 70%) were observed in all types of sweet peppers. However, the retention rates of thiamin, vitamin C and Se showed lower levels (less than 70%). Conclusion: The vitamin and mineral contents depends more on the type of sweet pepper; although vitamin and mineral (except Se) contents showed some changes after blanching. Our results can be utilized to determine the effects of cooking processes on nutritional information.

• 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.

• 한국조리학회지
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• 제15권3호
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• pp.128-138
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• 2009

본 연구에서는 약리작용과 기능성, 풍미작용을 지닌 쑥의 품질과 항산화성을 분석하였다. 수분함량은 가열시간과 온도에 따라 감소하였고, 무기질에서 P는 덖음의 230 > 80 > $110^{\circ}C$ 순서로 나타났고 데침은 1, 2분 처리에서는 0.50%, 5분 처리에서는 0.38%로 나타났다. Ca는 처리별로 큰 유의차가 나타나지 않았으며, Fe는 100 g 당 0.54~1.02 mg으로 일반채소보다 높은 것으로 나타났다. 페놀 화합물은 대조구인 생쑥에서 가장 높았고, 데침의 1분이 그 다음으로 나타났고 덖음의 $110^{\circ}C$에서 가장 낮은 것으로 나타났다. 항산화성인 전자공여능은 덖음의 $230^{\circ}C$ 14분 처리에서 급속히 감소하였다. 본 연구를 통해 쑥의 식품으로 이용시 덖음의 낮은 온도나 우리나라 전통방식인 데침을 이용하는 것이 좋은 것으로 생각되었다.

• 동아시아식생활학회지
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• 제26권4호
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• pp.359-369
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• 2016

In this study Ragwort, which had various and excellent pharmacological activity, was selected as a functional material, and intended to present an optimum condition of Ragwort Injeolmi by the blanching method, commonly used in the field. The general components, antioxidation, and dietary fiber of Ragwort were analyzed, and produceableness of Ragwort added Injeolmi was reviewed through instrumental inspection and sensory evaluation of various adding ratio of lyophilized Ragwort power and Ragwort pre-processed by blanching. It was proved that the SOD-likely active of Ragwort was 45.69%, total poly- phenol content was 12.45 mg, and total flavonoid content was 10.25 mg. The pH of Injeolmi adding Ragwort powder showed an increasing trend in the order of 0%, 1%, 3%, 5%, while that of Injeolmi adding blanching Ragwort showed increasing trend in the order of 0%, 10%, 15%, 20%, and there were significant difference (p<0.001). The soluble solid content of all sample groups showed constant value, and it was understood that no sugar was added in the process. From chromatography measurement result, a-value (redness) of 1% sample group was the lowest, and there were significant differences among sample groups (p<0.001). During 3 days of storage period, total microbial count of Injeolmi showed increasing trend while the storage period was getting longer. From the acceptability test Injeolmi adding blanching Ragwort had shown generally higher value.

• 한국식품영양학회지
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• 제17권2호
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• pp.186-192
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• 2004

본 연구는 다시마 가공식품과 증간소재를 개발하기 위하여 다시마의 연화방법을 검토하였다. 그 결과 가열하면서 sodium triphospto를 0.3％첨가한 것이 연화에 가장 좋은 효과를 나타내었으며 이 때 다시마의 유연성과 퍼짐성도 좋은 것으로 나타났다. 다시마의 블랜칭은 microwave를 사용하는 것이 연화에 좋았으며, 그 정도는 microwave>스팀>끓는 물 순이었다. 또한 블랜칭할 경우 sodium triphosphate를 0.3％ 첨가하면 연화에 시너지효과가 나타났다. 색깔의 변화는 p<0.05 수준에서 블랜칭 방법과 연화제 첨가량에 대한 유의성은 확인되었다.

• 한국식품영양과학회지
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• 제27권1호
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• pp.121-125
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• 1998

The effects of various cooking methods (blanching, microwave heating, and deep-fat frying) on biologically active components of Angelica keiskei were determined by HPLC. Cynharoside, the biologically active component of Angelica keiskei leaves was 4.82%, which was rapidly decreased by blanching, showing 3.79%, 2.59% and 1.74% at 1 min, 2min and 3min, respectively. Microwave heating also decreased the cynaroside contents slowly by 2 min and rapidly by 3min, respectively. Microwave heating also decreased the cynaroside contents slowly by 2min and rapidly by 3 min, showing 4.25% at 1 min, 3.38% at 2 min, and 1.49% at 3 min. Among the cooking methods tested, deep-fat frying was shown to preserve the cynaroside most. Only 3.90% of cynaroside was lost by 5 min frying. The decrease in cynaroside in each cooking method was supposed to be due to the conversion of cynarside, a glycoside of flavonoid, into luteolin through lysis of glucose at C-7 position on cynaroside.

• 한국축산식품학회지
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• 제43권3호
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• pp.428-440
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• 2023

Global meat consumption is increasing worldwide, however, supply remains lacking. Several alternative protein sources, such as cultured meat, plant-based protein production, and edible insects, have been proposed to overcome this shortage. Interestingly, edible insects are characterized by superior digestive and absorptive qualities that make them the ideal replacement for traditional protein production. This study aims to further the processing ability of insect protein by investigating the effects of various pre-treatment methods, such as blanching (HB), roasting (HR), and superheated steam (HS), on the nutritional properties and physicochemical characteristics of proteins extracted from Hermetia illucens larvae. The drying rate, pH value, color analysis, amino and fatty acid profile, as well as bulk density, shear force, and rehydration ratios of the above pre-treatment methods, were explored. HS was found to have the highest drying rate and pH value analysis showed that HB and HS samples have significantly higher values compared to the other modalities. Raw edible insects had the highest value in the sum of essential amino acid (EAA) and EAA index when compared to EAAs. HB and HS showed significantly lower bulk density results, and HS showed the highest shear force and the highest value in rehydration ratio, regardless of immersion time. Therefore, taking the above results together, it was found that blanching and superheated steam blanching pre-treatment were the most effective methods to improve the processing properties of H. illucens after hot-air drying.

• 한국식품영양과학회지
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• 제45권2호
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• pp.277-283
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• 2016

수확 후 산채류의 미생물학적 안전성을 확보하기 위해 선정된 산채류인 취나물과 곤드레에 이산화염소수와 유기산 용액 병합 처리 및 이산화염소수, 유기산 용액, blanching 병합 처리 후 미생물 제어 효과를 비교 분석하였다. 50 ppm 이산화염소수와 0.5% citric acid 용액의 병합 처리는 취나물과 곤드레의 총 호기성 세균 수를 2.80~3.64 log CFU/g, 효모 및 곰팡이 수는 2.02~2.67 log CFU/g 감소시켰다. 50 ppm 이산화염소수와 0.5% fumaric acid 용액의 병합 처리 후 총 호기성 세균 수는 대조구와 비교하여 3.62~3.82 log CFU/g 감소하였으며, 효모 및 곰팡이의 경우에는 2.47~3.02 log CFU/g 만큼 감소하여 이산화염소수와 citric acid 용액의 병합 처리보다 fumaric acid 용액과의 병합 처리가 더 효과적인 병합 처리 조건이라고 생각된다. 이산화염소수와 fumaric acid 병합 처리 후 blanching 처리된 취나물의 총 호기성 세균 수는 대조구보다 5.12 log CFU/g 더 낮게 검출되었으며, 효모 및 곰팡이는 검출되지 않았다. 곤드레의 경우에도 효모 및 곰팡이는 검출되지 않았으며, 총 호기성 세균 수는 대조구와 비교하여 4.59 log CFU/g 감소하였다. 따라서 본 연구 결과 이산화염소수와 유기산 용액 전처리 후 blanching 병합 처리가 산채류의 미생물학적 안전성을 확보하는 가장 효과적인 방법이라고 판단된다.

• 한국식품저장유통학회지
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• 제5권3호
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• pp.305-314
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• 1998

In the drying process, many undesirable physicochemical changes occur that influence dried food product qualities. Pretreatments method is used to reduce the deterioration of dried food product qualities such as color, flavor, texture, rehydration ability and retention of nutrients. The methods of pretreatments are blanching, chemical treatment and osmotic dehydration. Osmotic dehydration is a water removal process which is based on placing foods in a concentrated osmotic solution or in a dry osmotic material. A large number of process variables have a significant effect on process and final product quality. In order to improve final product quality it is necessary to know the role of each process variable and understand the mecanisms throughout the process. Osmotic dehydration is a valuable processing tool with great future in minimal processing of fruits and vegetables.

• 한국축산식품학회지
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• 제35권4호
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• pp.441-448
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• 2015

Blanching beef for use in home meal replacements (HMR) is an important process that determines the final quality of the beef after the cooking process. Thermal pretreatment also minimizes the change in quality during the main cooking process or storage. In this study, beef samples were washed and sliced, then treated by immersion in boiling water (1-10 min), steaming (1-10 min), or pan-frying in oil (30-240 s). The color after each thermal treatment showed higher L* and b* values and lower a* values compared with the raw beef, except for the pan-frying thermal treatment. The total color difference (∆E) and pH value were significantly increased by panfrying (p<0.05). There was no significant difference in the shear force of the beef samples, except for the sample pan-fried for 210 s. The nutritional content of beef was measured as the moisture, protein, fat, and ash contents, which were 69.96, 16.64, 3.49, and 1.13%, respectively, in raw beef. After thermal treatment, the crude protein and fat contents were increased, whereas the moisture and ash contents decreased. The mineral content, including Na, Mg, Fe, and Ca was highest after pan-frying. The heat treatment decreased microorganisms in all the samples. The total bacteria count in raw beef was 4.5-4.7 Log CFU/g, whereas the bacteria count decreased to 2.2-2.8 Log CFU/g after blanching. Thermophilic bacteria, coliform, mold, and yeast not detected in any thermally treated sample.