• 한국식품조리과학회지
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• 제19권4호
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• pp.447-453
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• 2003

This study was done to provide the basic information of bread made with curry powder. The amounts of curry powder used were 0 to 3% based on the wheat flour weight. The quality of bread was investigated by evaluation of the specific loaf volume, water absorption capacity, color, sensory quality and texture. The weight of bread decreased with the increase of curry power contents, but there were no significant differences among 0.5, 1 and 2% added curry powder bread. The volume and specific loaf volume also decreased with the increase of curry power contents, but those decreases were not significant between 1% one and 2% one. The water absorption capacities were not affected by the addition of curry powder. The lightness and redness decreased with an increase of curry powder content in the bread, while yellowness increased significantly(p<0.01). The result of the sensory evaluation showed that total acceptabilities of appearance, aroma, texture and taste in the bread with 0.5% and 1% curry powder were significantly higher than the control group and the other groups. Overall quality was negatively affected by the yellowness, odor, hot and bite taste of added curry powder. The factors affecting on the overall quality of the bread with added curry powder were in order of taste quality > curry powder odor > texture quality > aroma quality > springiness > wheat flour odor.

• Nutrition Research and Practice
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• 제10권2호
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• pp.212-220
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• 2016

BACKGROUND/OBJECTIVES: Curcumin, an active ingredient in turmeric, is highly consumed in South Asia. However, curry that contains turmeric as its main spice might be the major source of curcumin in most other countries. Although curcumin consumption is not as high in these countries as South Asia, the regular consumption of curcumin may provide a significant health-beneficial effect. This study evaluated whether the moderate consumption of curry can affect blood glucose and lipid levels that become dysregulated with age. SUBJECTS/METHODS: This study used data obtained from the Korea National Health and Nutrition Examination Survey, conducted from 2012 to 2013, to assess curry consumption frequency as well as blood glucose and blood lipid levels. The levels of blood glucose and lipids were subdivided by age, sex, and body mass index, and compared according to the curry consumption level. The estimates in each subgroup were further adjusted for potential confounding factors, including the diagnosis of diseases, physical activity, and smoking. RESULTS: After adjusting for the above confounding factors, the blood glucose and triglyceride levels were significantly lower in the moderate curry consumption group compared to the low curry consumption group, both in older (> 45) male and younger (30 to 44) female overweight individuals who have high blood glucose and triglyceride levels. CONCLUSIONS: These results suggest that curcumin consumption, in an ordinary diet, can have health-beneficial effects, including being helpful in maintaining blood glucose and triglyceride levels that become dysregulated with age. The results should be further confirmed in future studies.

• 한국식품조리과학회지
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• 제29권2호
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• pp.147-152
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• 2013

The objective of this study was to evaluate the effects of packaging on the aroma stability of curry powder during storage. The Volatile flavor compounds from curry powders packed with laminated film or vinyl were analyzed by the solid phase microextraction and gas chromatography-mass spectrometry during in storage at $25^{\circ}C$ for 13 weeks. Forty-eight compounds, comprising 36 terpenes, 5 alcohols, 4 benzenes, 2 carbonyl compounds, and 1 ester, were identified from the curry powders. The main volatile compounds were cuminaldehyde, anethole, and eugenol. The Volatile compounds of curry powder packed with laminated film were maintained unchanged during in the storage, whereas those packed in vinyl were decreased during the storage. The amounts of p-cymene, cuminaldehyde, anethole, and (E)-caryophyllene from curry powder packed with laminated film were maintained during storage, while those packed with vinyl decreased gradually. The aroma stability of eugenol was unaffected by packaging. The results indicates that curry powder is best packaged in with laminated film to maintain the aroma stability during storage.

• 한국가금학회지
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• 제43권3호
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• pp.169-176
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• 2016

An experiment was conducted to evaluate the growth performance and meat quality traits of broilers fed a diet supplemented with dry-ground curry leaves (Murraya koenigii). A total of 750 one-day-old broiler chicks (Cobbs 500) were arranged in the experiment with a completely randomized design and allotted to one of five treatments, with $T_1-Control$ and $T_2-T_5$ curry leaves powder levels (i.e., 0.3%, 0.6%, 0.9% and 1.2%, respectively). The initial body weights, final body weights and daily feed intake were measured over an experimental period of 32 days. At the conclusion of the experiment, the carcass weights and meat quality parameters were measured. The birds fed diets supplemented with curry leaves powder had a higher weight gain (P<0.05; ADG), improved feed conversion ratio (P<0.05; FCR) and lower mortality (P<0.05) rates compared to the birds in the control group. Nonetheless, there was no difference (P>0.05) in feed intake among the dietary treatments. Similarly, supplementation of curry leaves powder had no effect (P>0.05) on the proportions of the carcass, leg meat and drumstick. No differences were (P>0.05) observed in cooking loss or the pH of meat from broilers fed the curry leaves supplemented diet. However, curry leaf supplementation affected (P<0.05) the meat water holding capacity. A sensory evaluation showed higher levels of taste and tenderness in meat from broilers fed with curry leaves powder. In conclusion, our results suggested that curry leaves powder improved the growth performance of broilers, with a lower incidence of mortality and improvement of some meat qualities.

• 한국식품과학회지
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• 제47권2호
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• pp.211-216
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• 2015

카레분말의 주원료인 강황을 유과 제조에 이용함으로써 유과의 기능성을 향상시켜 노인용 간식으로 발전시키려는 목적으로 찹쌀가루의 각각 5, 10, 15, 20%를 카레분말로 대체하여 유과를 제조한 결과, 카레분말의 첨가량이 많아질수록 경도는 증가하였으나, 바삭함에는 유의적 차이가 없었다. 색은 카레분말 첨가량에 비례하여 노란색이 유의적으로 증가하였고, 과산화물가와 산가를 측정한 결과 카레분말을 15% 이상 첨가할 경우, 효과적으로 유과의 산패를 억제할 수 있었다. 관능검사결과, 카레분말을 첨가한 유과는 첨가하지 않은 대조군에 비해 관능적 특성이 향상되었으나, 20% 첨가한 경우 짠 맛이 두드러지게 나타났다. 여러 특성들을 종합해 본 결과, 유과에 첨가하는 카레분말의 양은 찹쌀가루의 15%가 가장 적당한 것으로 보여진다.

• 한국식품과학회지
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• 제32권3호
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• pp.706-712
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• 2000

26종의 향신료와 이들 향신료를 사용하여 제조하는 instant curry 제품의 SOD 유사활성을 측정한 결과 모든 시료에서 SOD 유사활성이 나타났으며 그 중 clove가 $232,143{\pm}19.989\;unit/g$로 가장 높았고, rosemary, cassia, tarragon, allspice, oregano, bay leaves, basil, marjoram, thyme, star anise등에서도 g당 $10^5\;unit$ 이상이었다 시판되는 10종의 instant curry제품을 사용하여 $100^{\circ}C$에서 10분간 가열 후 SOD 유사활성을 측정한 결과 g당 $400{\sim}700$ units 정도였다. Nitrite 분해능을 확인한 결과 26종 향신료의 상온수 추출물($(25^{\circ}C)$과 열수 추출물$(100^{\circ}C)$ 그리고, instant curry 10종의 열수 추출물에서 모두 nitrite 분해능을 확인할 수 있었다. pH 1.2에서 상온수 추출물의 경우 clove가 $(97.58{\pm}0.88%)$로 가장 높은 분해율을 나타냈으며 cassia, bay leaves, allspice, oregano, staranise, rosemary, tarragan의 경우도 90% 이상의 분해율을 보여주었다. 그리고 열수 추출물의 경우에도 상온수 추출물과 거의 유사한 nitrite 분해율을 나타내었다. Instant curry의 원료로 사용되는 pure curry의 경우 숙성기간(0주${\sim}$12주)에 따른 nitrite 분해능을 측정한 결과 pH 1.2에서 $50{\sim}60%$ 정도였으며 숙성기간 중 변화가 없는 것으로 밝혀졌다. 또한 instant curry 제품을 사용하여 pH 1.2 조건하에서 nitrite 분해능을 측정한 결과 제품별 차이는 있었으나 12${\sim}$28% 정도의 분해능을 가지고 있었다.

• Nutrition Research and Practice
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• 제8권5호
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• pp.589-594
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• 2014

BACKGROUND/OBJECTIVES: Turmeric and its active component curcumin have received considerable attention due to their many recognized biological activities. Turmeric has been commonly used in food preparation and herbal remedies in South Asia, leading to a high consumption rate of curcumin in this region. However, the amount of curcumin in the Korean diet has not yet been estimated, where turmeric is not a common ingredient. SUBJECTS/METHODS: This study utilized the combined data sets obtained from the Korea National Health and Nutrition Examination Survey conducted from 2008 to 2012 in order to estimate the curcumin intake in the Korean diet. The mean intake of curcumin was estimated from the amount of curcumin-containing foods (curry powder and ready-made curry) consumed using reported curcumin content in commercial turmeric and curry powders. RESULTS: Only 0.06% of Koreans responded that they consumed foods containing curcumin in a given day, and 40% of them were younger than 20 years of age. Curcumin-containing foods were largely prepared at home (72.9%) and a significant proportion (20.4%, nearly twice that of all other foods) was consumed as school and workplace meals. The estimated mean turmeric intake was about 0.47 g/day corresponding to 2.7-14.8 mg curcumin, while the average curry powder consumption was about 16.4 g, which gave rise to curcumin intake in the range of 8.2-95.0 mg among individuals who consumed curcumin. The difference in estimated curcumin intake by using the curcumin content in curry powder and turmeric may reflect that curry powder manufactured in Korea might contain higher amounts of other ingredients such as flour, and an estimation based on the curcumin content in the turmeric might be more acceptable. CONCLUSIONS: Thus, the amount of curcumin that can be obtained from the Korean diet in a day is 2.7-14.8 mg, corresponding to nearly one fourth of the daily curcumin intake in South Asia, although curcumin is rarely consumed in Korea.

• 한국식품과학회지
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• 제35권1호
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• pp.125-131
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• 2003

Instant curry 제품 및 원료로 사용되는 향신료의 열수추출물을 사용하여 생리활성을 실험하였다. Linoleic acid에 향신료 추출물을 첨가하여 자동산화를 측정한 결과 ginger 추출물을 제외한 모든 추출물이 자동산화를 억제하는 것으로 나타났다(p＜0.01). 특히, clove 및 fennel의 경우 ${\alpha}-tocopherol$보다 강한 것으로 나타났다. 향신료를 혼합하여 제조하는 mild pure curry(MPC, p＜0.001)와 spicy pure curry(SPC, p＜0.01)도 항산화 활성이 있었으며, instant curry 제품에서도 linoleic acid의 자동산화를 억제하는 것으로 나타났다(p＜0.05). Instant curry의 열수추출물이 angiotensin converting enzyme(ACE)의 활성억제작용은 없었으나, 원료로 사용되는 red pepper$(52.8{\pm}2.13%)$와 clove$(13.48{\pm}1.00%)$, coriander$(10.32{\pm}1.45%)$의 경우 ACE활성을 저해하였다(p＜0.001). 향신료 열수추출물의 세포독성 실험에서 유방암세포 MCF-7의 증식억제에 black pepper$(29.31{\pm}2.12%)$와 cardamon$(19.41{\pm}3.92%)$이 유의차(p＜0.01)있게 세포증식을 억제하였으며, celery seed$(28.20{\pm}5.98%)$도 억제효과를 나타냈다(p＜0.05). 그러나 SPC는 증식을 촉진하는 것으로 나타났다(p＜0.01). 자궁암세포 HeLa의 경우 clover$(42.92{\pm}5.57%)$는 p＜0.01 수준에서, cassia$(26.14{\pm}7.41%)$는 p＜0.05 수준에서 유의성있게 증식억제 효과가 나타냈다. 그러나 MPC 및 coriander, turmeric, SPC, nutmeg, cardamon, red pepper, celery seed는 증식을 촉진하는 것으로 나타났다. 뇌종양세포 A172의 경우 ginger$(34.21{\pm}1.11%)$ 및 cardamon$(31.89{\pm}3.13%)$, black pepper$(31.35{\pm}3.93%)$가 p＜0.001 수준에서, 그리고 cumin 및 MPC, SPC, turmeric, celery seed에 의해서도 세포증식이 억제되었다(p＜0.05). 그러나 clove 및 fenugreek, cassia에서는 A172세포의 증식을 촉진하는 것으로 나타났다(p＜0.01). 신장암 세포 SN12C에 대해서는 garlic$(82.88{\pm}0.53%)$이 가장 높은 억제효과(p＜0.001)를 나타냈으며, ginger 및 cumin, cardamon이 p＜0.01 수준에서 증식억제를 나타내었다. 그러나 clove의 경우 증식을 촉진하는 것으로 나타났다(p＜0.01). 위암 세포주 SNU-638의 경우 garlic$(71.63{\pm}0.38%)$이 가장 높은 억제효과를 보였으며, red pepper 및 ginger, fenugreek, SPC, cumin, MPC 등에서도 증식억제 효과를 보여주었다(p＜0.001). 그러나 clove 및 nutmeg, turmeric, coriander는 증식을 촉진하는 것으로 나타났다(p＜0.001). 폐암 세포 A549에 대한 세포독성 실험 결과 대부분의 원료에서 세포독성이 없었으나 cassia(82.84 16.92%)가 가장 강한 억제효과를 나타냈으나(p＜0.001), clove 및 nutmeg, fennel, celery seed, fenugreek, black pepper는 증식을 촉진하는 것으로 나타났다(p＜0.001). 또한, 신장암 세포 SN12C의 경우 MPC 열수 추출물의 첨가농도가 높아질수록 cytotoxicity가 증가하였으며, 폐암 세포주 A549의 경우 농도 증가에 따른 cytotoxicity 변화는 거의 없는 것으로 나타났다.

• Bulletin of the Korean Chemical Society
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• 제35권10호
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• pp.3107-3110
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• 2014

• 한국식품과학회지
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• 제25권1호
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• pp.63-68
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• 1993

레토르트 파우치 카레의 중심부에 열전대를 연결하여 전열곡선을 측정하고 그 전열곡선으로부터 전열속도에 영향을 주는 인자별로 전열특성치를 구하였고, 가열살균과정 중의 성분의 변화, 적정살균 조건 및 품질 안정성에 대하여 연구하였다. 레토르트 파우치 카레의 전열곡선은 simple logarithmic curve를 나타냈으며, 파우치내 중심부의 고형물이 액즙보다 $f_h$값이 1분 정도 높았으며, 고형량비, 고형물크기, 점도의 변화에 따라 $f_h$은 8.3분에서 12분으로 각각 $2{\sim}4$분의 차이를 나타냈고, $j_h$값은 $1.0{\sim}1.17$로 변화하였으나 초기온도에는 그다지 영향을 받지 않았다. 파우치내용물의 두께와 봉입 공기량이 전열속도에 미치는 영향은 내용물 조성의 변화에 따른 영향보다 큰 것으로 나타났으며, 두께가 11 mm에서 15 mm로 증가됨에 따라 $f_h$값은 7.4분에서 12.6분으로 $j_h$값은 1.0에서 1.24 정도로 증가하였다. 레토르트 파우치 사레의 적정 살균값 $F_o$는 $8{\sim}9$였으며 이 때의 적정 살균조건은 $120^{\circ}C$에서 24분 이었다. 대량 생산시는 전열 특성에 영향을 주는 인자들이 많을 것으로 예상되어 더욱 많은 연구 검토가 필요하다고 생각된다. 가열살균 전후의 카레 향기 성분의 변화에서 살균후는 살균전과 비교하여 저비점, 중비점 화합물이 감소한 반면 고비점 화합물은 증가하였으며, 색조는 적색도 a값이 증가하였다. $120^{\circ}C$에서 30분간 가열살균한 레토르트 파우치 카레를 상온과 항온($35{\pm}1^{\circ}C$)에서 각각 5개월 및 3개월간 저장 후에도 pH, acid, 색조, 향미에서 품질의 변화없이 안정하였으며, $120^{\circ}C$에서 24분간 가열 살균한 카레는 항온 시험 및 세균시험 결과, 저장기간중 안전성에서 이상이 없었다.