• 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.

• 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.

• 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.

• 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.

• 한국식품과학회지
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• 제27권3호
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• pp.342-347
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• 1995

저장온도 및 blanching 처리가 유자의 저장성에 미치는 영향을 밝혀 유자의 적정 저장조건을 설정함으로서 유자의 저장성을 향상시키고자 하였다. 유자의 저온장해 현상은 $0^{\circ}C{\sim}5^{\circ}C$ 범위에서 나타나지 않았고, 유자의 호흡은 저장시간에 따라 증가하는 climacteric 특성으로 분류될 수 있었고 유자 호흡량의 $Q_{10}$값은 $2.3{\sim}2.4$의 범위였다. 유자의 부패율은 blanching 처리보다는 저장 온도가 유자의 저장성에 영향이 컸다. 유자의 중량감소율은 처리구에 따라서 중량감소율의 변화는 크지 않았으나 온도에 따라서는 그 영향이 지대하였다. 유자 저장중 과실의 맛을 결정하는 당산비는 $3^{\circ}C$에서 완만하게 증가하고 $20^{\circ}C$에서 급격히 증가하다 감소하였는데, 이는 산함량의 증가보다는 당도의 증가에 의한 영향이 큰 것으로 판단되었다. 유자저장중 갈변도는 과육보다 껍질부분의 갈변정도에 따라서 유자전체의 갈변에 크게 영향을 미치고 있으므로 껍질부분이 갈변의 지표가 됨을 확인할 수 있었다.

• 한국식품저장유통학회지
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• 제16권4호
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• pp.499-505
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• 2009

신선절단 감자의 저장 중 갈변저해 및 일정 유통기한 확보를 목적으로 신선절단 감자에 갈변저해 물질과 blanching 처리를 적용 하였다. 사용된 갈변저해 물질은 다양한 갈변저해 물질을 조사하여 그 중 효과적인 갈변저해 현상을 나타내는 화합물 중 일부를 선정, 조합하여 갈변저해 용액(0.5% ascorbic acid+0.5% citric acid+0.5% sodium chloride+0.1% trehalose)으로 조제하고 침지 처리 하였다. 또한 이 갈변저해용액을 $60^{\circ}C$로 가온하여 저온 blanching 처리를 병행한 후 뚜껑이 있는 플라스틱(PET) 용기에 포장하여 $4^{\circ}C$에서 냉장저장 하면서 저장 중 품질 특성의 변화를 조사하였다. 저장기간의 경과에 따라 포장용기 내부의 산소 농도가 감소하고 이산화탄소의 함량은 증가하는 경향을 나타냈다. 신선절단 감자의 갈변을 가장 효과적으로 저해하는 구는 C.S.구(갈변저해용액에만 처리한 경우)로써 저장 14일 경까지도 매우 좋은 외관품질 상태를 유지하고 있었다. PPO 활성은 저장 초기 및 후기 모두 C.S.구에서 가장 낮게 나타났다. 총페놀 함량은 모든 처리구에서 저장 후기로 갈수록 감소하였으나 저장 7일경 일시적으로 증가하는 경향을 나타내었다. 저장 기간 경과에 따라 가용성 고형분의 함량은 증가하고 있었으며 pH와 적정산도는 각각 처리구 및 저장 기간에 따라 다르게 나타났다. 즉, 외관품질을 중심으로 C.S.구가 가장 효과적인 갈변저해 효과 및 저장품질을 나타내었다.

• 한국식품영양학회:학술대회논문집
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• 한국식품영양학회 2001년도 동계 학술심포지움
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• pp.131-131
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• 2001

The enzyme activity and organoleptic properties of Korean pickled cucumber were studies for their changes during fermentation. The Korean pickled cucumber were prepared by blanching and high temperature soaking in salt solution and trehalose treatment The results shelved that the effect of combined heat and trehalose treatment significantly reduced the fermentation rate and softening rate of texture while a rather rapid fermentation was for those pleserved with salt. The effect of trehalose treatment enhenced fermentation and it was significantly reduced softening rate of texture by 2% treatment. The sensory evaluation of Korean pickled cucumber was found that combined heat treatment with blanching and hot solution had a positive effect for reduction of softening of cucumber tissue, however, odor and taste were not significantly affected. This study suggested that combined heat and trehalose treatment might have potential for affording protection against softness of cucumber tissue during the fermentation time.

• 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.

• 한국식생활문화학회지
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• 제29권5호
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• pp.444-453
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• 2014

This study investigated the antioxidative activities and quality characteristics of Aster scaber Bibimbap as a home meal replacement with blanching (BASB) or without blanching (ASB) pretreatment. BASB samples at 5.0 g showed higher moisture, crude protein, and ash contents than the control (p<0.05). Color L, a, b-values of samples significantly decreased with increased content of Aster scaber powder (p<0.05). BASB samples showed lower hardness than ASB samples. BASB samples showed higher total phenolic content and DPPH radical scavenging activity than ASB samples. BASB samples showed higher sensory values for color, savory aroma, savory flavor, and aftertaste than ASB samples. Except for glossiness, BASB samples showed higher sensory acceptance scores than ASB samples. Sensory acceptance tests of all samples showed high scores for 'usually like', representing the possibility of successful development of Bibimbap as a home meal replacement, especially that containing blanching pre-treated Aster scaber powder.

• Food Science and Biotechnology
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• 제17권3호
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• pp.534-539
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• 2008

This study investigated the effects of pretreatment and storage conditions on the properties of stored chestnuts. Effects on chestnuts of refrigerated storage (RNT) and frozen storage (FNT) with no pretreatment, frozen storage after oxalic acid treatment without blanching (FON) and with blanching (FOB) were examined. Water binding capacity, swelling power, solubility, and viscosity of the starch produced from RNT, FNT, and FON were similar to those of the starch produced from control (CON). FOB showed significant differences in these properties from CON. Textural properties of starch gels prepared from stored chestnuts except FOB also were very similar to those of CON starch gels. The sensory characteristics of steamed FON and FNT were similar to those of steamed CON except in brown color and hardness. Steamed FNT tended to have higher brown color and lower hardness than steamed FON. Steamed RNT showed significant differences in all the sensory properties except in hardness and cooked chestnut flavor. Steamed FOB was significantly higher than steamed CON in water release and off-flavor. Among the storage conditions examined, frozen storage with oxalic acid treatment is recommended for the long-term storage of chestnuts.