• Journal of Ginseng Research
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• 제18권3호
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• pp.191-195
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• 1994

Among many kinds of constituents of ginseng root, starch was the most noticeable component related to inside white in fresh ginseng. The ash of inside white section was higher in content and greenish gray in color. The water binding capacity and ash content of the starch from inside white fresh ginseng were higher than those of starch from normal fresh ginseng, but amylase content was not significantly different. Ash of inside white fresh ginseng starch contained higher in Ca, Mn and Fe content. Complexes of small granular starch and amino acids were rich in swelling power, and solubility by temperature change were similar between inside white fresh ginseng starch and normal one, but the former was more easily swelled than the latter.

• 한국수산과학회지
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• 제48권6호
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• pp.833-838
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• 2015

To develop a value-added product from individually quick-frozen oyster Crassostrea gigas extract (IQFOE), we prepared two types of oyster sauce (OS): bottled OS (BOS) and retort pouched OS (ROS). We investigated processing conditions, quality metrics and flavor compounds in each type of sauce. We found that the most appropriate base formular for both BOS and ROS consisted of 40.0% IQFOE (Brix $30^{\circ}$), 15.0% sugar, 6.0% salt, 4.0% monosodium glutamate, 4.0% soy sauce, 3.5% starch, 3.0% yeast extract, 3.5% wheat flour and 21.0% water. The crude protein, salinity and amino-nitrogen contents of the BOS and ROS were 8.2 and 8.3%, 9.3 and 9.2%, and 539.2 and 535.2 mg/100 g, respectively. In commercial oyster sauces (COS), these values were 4.7-6.5%, 9.7-12.0%, and 244.7-504.2 mg/100 g, respectively. The total free amino acids content of ROS was 7,346.9 mg/100 g, and the main free amino acids were glutamic acid, taurine, proline, glycine and alanine. The inosinic monophosphate (IMP) content of the ROS was 131.6 mg/100 g, and the primary inorganic ions were Na, K, S and P. The present BOS and ROS have favorable organoleptic qualities and storage stability compared with COS, and are suitable for commercialization as high-flavor seasoning sauces.

• 한국식품과학회지
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• 제36권5호
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• pp.765-772
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• 2004

RS 함량이 가장 높은 볶은 일품 멥쌀가루를 사용하여 DSC로 호화온도를 측정하여 타락죽의 가열조건을 설정하였다. 이로부터 설정된 가열조건을 이용하여 타락죽의 differential scanning calorimetry(DSC) 특성과 X선회절도에 의한 결정성, 효소 저항전분(enzyme-resistant starch, RS) 함량과 in vitro 전분분해율(IVSD) 그리고 아미노산 조성과 in vitro 단백질 분해율(IVPD)에 대한 가열온도와 시간의 영향을 측정한 결과는 다음과 같다. 가열조건을 달리한 타락죽은 $185^{\circ}C$에서 25분 볶은 일품 멥쌀가루를 사용하여 50, 56.5, 64 그리고 $69^{\circ}C$에서 각각 30과 60분, 60과 120분, 120과 240분, 240과 300분 가열하여 제조하였고, 재래식으로 10분간 끓여서 만든 타락죽을 대조구로 하였다. DSC로 측정한 결과 50와 $56.5^{\circ}C$에서 가열한 타락죽은 $63.7-125.2^{\circ}C$의 온도범위에서 두개의 열전이를 나타내었는데, 이들은 각각 아밀로펙틴의 용융$(63.7-73.8^{\circ}C)$과 AM-lipid 복합체의 용융$(97.7-125.2^{\circ}C)$에 해당한다. 반면, 가열온도 64와$69^{\circ}C$에서는 $96.9-127.6^{\circ}C$에서 AM-lipid 복합체 용융을 위한 한 개의 열전이를 나타내었다. 또한 AM-lipid복합체 열전이를 위한 용융엔탈피는 가열조건에 따라서 대조구의 14.22J/g보다 낮은 것으로 나타나 대조구에서 AM-lipid 복합체 형성이 가장 많은 것으로 생각된다. X선회절도에 의하면 타락죽은 가열온도 50와 $56.5^{\circ}C$에서는 일부 회절각도에서 피크가 잔존하였다. 타락죽의 RS함량은 가열온도가 증가할수록 50>56.5>대조구>64>$69^{\circ}C$의 순서로 감소한 반면, IVSD는 50<56.5<대조구<64<$69.5^{\circ}C$의 순서로 증가하였다. 타락죽의 총아미노산 함량은 가열조건에 따라서 11,558-15,601mg/100g을 나타내었으며 $56.5^{\circ}C$에서 120분 가열 시 가장 높았다. Lysine과 tryptophane과 같은 필수아미노산 함량은 가열온도 50와 $56.5^{\circ}C$에서 재래식으로 끓여 제조한 타락죽보다 높았다. 한편 타락죽의 IVPD는 모두 대조구보다 증가하였다.

• 한국수산과학회지
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• 제50권6호
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• pp.656-661
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• 2017

To develop a highly value-added product from extract from small and damaged sea mussels Mytilus edulis, we prepared two types of sea mussel sauce (MS): bottled (BMS) and retort pouched (RMS). We investigated the processing conditions, quality metrics and flavor compounds in each type of sauce. We found that the most appropriate base formulation for both BMS and RMS consisted of 40.0% SME (Brix $30^{\circ}$), 15.0% sugar, 6.0% salt, 4.0% monosodium glutamate, 4.0% soy sauce, 3.5% starch, 3.0% yeast extract, 3.5% wheat flour and 21.0% water. The crude protein, salinity, volatile basic nitrogen and amino-nitrogen content of the BMS and RMS were 8.7% and 8.8%, 9.3% and 9.2%, 24.9 and 31.4 mg/100 g, and 468.5 and 455.1 mg/100 g, respectively. For comparison, the ranges of these values in commercial oyster sauces (COS) are 4.7-7.5%, 10.7-12.0%, 8.2-12.5 mg/100 g, and 225.7-448.2 mg/100 g, respectively. The total free amino acid content of RMS and Premium COS was 7,215.7 and 6,160.7 mg/100 g, respectively, and the main free amino acids were glutamic acid, taurine, glycine, alanine, arginine, proline and lysine. These results demonstrate that BMS and RMS have favorable organoleptic qualities and good storage stability compared to COS, and are suitable for commercialization as high-flavor seasoning sauces.

• 한국수산과학회지
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• 제47권5호
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• pp.474-481
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• 2014

This study examined the effect of pretreated sandfish Arctoscopus japonicus meat as a surimi complex for preparing sandfish flavored fish paste. To prepare the sandfish-flavored paste, fine chopped sandfish meat including backbone was added in a ratio of 0 to 50 wt.% to thawed Alaska pollock Theragra chalcogramma surimi to make a mixed surimi gel. To prepare the sandfish-flavored paste, the mixed surimi was ground with salt using a silent cutter, mixed with starch and stabilizers 0.2% transglutaminase and gluconolactone 0.3%, stuffed in a rectangular container, left for 3 h at $25^{\circ}C$, cooked in hot water for 30 min at $90^{\circ}C$, and finally chilled for 20 min at $4^{\circ}C$. The effects of the pretreatment of sandfish meat were investigated by analyzing the quality of the paste produced. The proximate composition of FP (fish paste containing 40% steam-cooked sandfish meat and 0.3% gluconolactone) was moisture 76.1%, crude protein 12.0%, crude fat 3.8%, carbohydrate 6.1%, and ash 2.0%. The major minerals in FP were Na (23.77 mg/L), Mg (1.46 mg/L), Zn (1.04 mg/L), and Fe (0.41 mg/L), and the major free amino acids were taurine, anserine, alanine, and glutamic acid. The monounsaturated fatty acid content of FP was 566.22 mg%, and the polyunsaturated fatty acid content was 498.43 mg%. The n-3 fatty acid content was 398.01 mg%, and C20:5n-3 (218.85 mg %) was a major component.