• Journal of the Korean Society of Food Science and Nutrition
• /
• v.20 no.3
• /
• pp.272-275
• /
• 1991

The effects of storage temperature and relative humidity (RH), and immersion treatment (30min) of sliced onions in various soluble starch solutions(1-3%; w/v) at $25^{\circ}C$ before air dehydration on caking and water absorption degree of powedered onion were analyzed. In the range of 15 to $35^{\circ}C$, the caking tendency of powdered onion increased with temperature at a constant RH (70% RH). The caking degree of powdered onion also increased as increasing the storage RH, at $25^{\circ}C$. Storage starchpreteatment significantly reduced the water absorption and caking degree of powdered onion under ambient condition. A pretreatment of soluble starch solution(3%) reduced almost 80% the caking of powdered onion compared to that of control.

• The Korean Journal of Mycology
• /
• v.20 no.4
• /
• pp.302-308
• /
• 1992

Seven genera and 15 species of fungi were isolated from 50 samples of then different steps of dried onion (5 samples of each step) collected from an onion factory in Sohag Governorate, Egypt, and grown on glucose-Czapek's agar (7 genera and 15 species) and 10% NaCl glucose-Czapek's (2 genera and 6 species). The average total counts of fungi were gradually decreased throughout the different steps of drying from 2090 to zero and 152 to zero colonies/g on glucose-Czapek's agar and 10% NaCl glucose-Czapek's agar media, respectively. Aspergillus was the most common genus on the two types of media used. The dominant species were Aspergillus niger, A. flavus, A. terreus, Penicillium chrysogenum and Fusarium of oxysporum on glucose-Czapek's agar and A. terreus and A. niger on 10% NaCl glucose-Czapek's agar. The chloroform extracts of different samples were tested for the presence of mycotoxins using thin layer chromatographic analysis. The results indicated that aflatoxin was present at concentrations decreased throughout the different steps of the drying from step No. 1, onion bulbs, $120\;{\mu}g/kg$; to step No. 8, standard A, $20\;{\mu}g/kg$ while step Nos. 9 & 10 (completely dry powdered onion) were free from aflatoxin. Citrinin was also present in the first three steps at concentrations gradually decreased from 30 to 10 mg/kg.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.25 no.2
• /
• pp.267-273
• /
• 1996

열풍건조 전 전처리로서 $50^{\circ}C의$ 2%(w/v)가용성 전분용액에서 20분간 침지를 한 처리구와 건조 후 분말 입자크기가 $40^{\circ}C,$ 90%RH의 저장 중 분말양파의 물리적 성질에 미치는 영향을 조사하였다. 저장 중 수분흡수는 처리구와 대조구 모두 분말양파의 입자 크기에 관계없이 저장 초기에 빠르게 이루어진 후 저장시간이 지남에 따라서 둔화되었다. 처리구가 대조구에 비하여 저장중 수분흡수가 작게 나타났다. 처리구의 경우 분말입자가 큰 -24+60 mesh의 수분흡수는 저장 6시간 후 처리구와 대조구의 덩어리 형성 정도는 각각 12.26과 60.1%이었다. 입자 크기에 다른 덩어리 형성 정도는 처리구에서 저장 1시간 후 2.28%과 23.6%로 나타났다. 겉보기 밀도에서는 처리구가 대조구에 비하여 전반적으로 높은 값을 나타내었으며 처리구의 경우 수분흡수가 0.03에서 0.12g수분/g고형분으로 늘어남에 따라서 겉보기 밀도는 입자가 큰 분말은 0.49에서 0.38g/㎤이였으며 입자가 작은 분말은 0.31에서 0.29g/㎤로 나타났다. 압축성에서는 입자 크기가 크고, 수분흡수가 많이 이루어진 분말일수록 도한 대조구가 처리구 보다 응집성질을 가지게 되므로 높은 값을 나타내었다. 이완상수에서는 입자가 큰 처리구의 경우 수분흡수가 3.0과 12.1%이루어 진 것을 비교하면 각각 2.45와 2.01로 나타났다. 이는, 수분흡수가 높아짐에 따라서 고체 성질이 줄어들게 됨으로써 이완상수값이 낮아지기 때문이다.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.39 no.3
• /
• pp.278-282
• /
• 2006

The powdered boil-dried oyster (C), the powdered smoke-dried oyster (OS-1) and the powdered smoke-dried oyster scrap (OS-2) were examined for their taste-active components, quality characteristics for potential utilization as a natural flavoring substance. The free amino acid level of OS-l and OS-2 were 395.6 mg/100 g and 551.5 mg/100 g, respectively, and that of betaine of OS-1 and OS-2 were 164.6 mg/100 g and 214.9 mg/100 g, respectively. The contents of inorganic ions were rich in Na, K, P, Ca and Mg in that order. Major free amino acids were taurine, glutamic acid, proline, alanine and glycine. The extract condition of the OS-1 and OS-2 the instant soup was the most appropriate at $98^{\circ}C$ for 1-5 min. The hot water extract of OS-1 and OS-2 with additives such as salt, sugar, pepper and onion powder had a good organoleptic qualities compared with the conventional flavoring substances in a local market. We conclude that powdered smoke-dried oyster and its scrap can be commercialized.

• Korean Journal of Food Science and Technology
• /
• v.33 no.5
• /
• pp.534-539
• /
• 2001

To utilize oyster cannery processing waste water effectively, this study was carried out to prepare instant powdered soup using oyster wash water. Instant powdered soup from oyster hot-water extracts (HWE) was prepared by mixing oyster spray-dried hot-water extracts (15 g) with table salt (5 g), cream powder (19 g), milk replacer (12 g), wheat flour (20 g), corn flour (15 g), starch (5 g), glucose (7.5 g) and onion powder (1.5 g). In preparing instant powdered soup from oyster wash water (OWW), powder from oyster spray-dried wash water instead of the spray-dried hot water extracts, was added and other additives were added in proportion to those in the HWE. The OWW consists mainly of carbohydrates (71.1%). It was not different from the instant powdered soup from hot-water extracts. The volatile basic nitrogen, vaible cell counts, coliform group of instant powdered soup from oyster wash water contains 29.4 mg/100g, $4.6{\times}10^4\;CFU/g$, <18 MPN/100g, respectively and its water activity has 0.246. So it was a hygienically safe and conservable instant food. The main fatty acid of OWW was 16 : 0 and 18 : 1n-9. Its chemical score of protein was 59.4% and its main inorganic matter was iron. According to a sensory evaluation, in contrast to the HWE, the OWW had a slightly lower aroma but better taste. It was concluded from the above chemical and sensual evaluation that the oyster wash water can be used as a flavor enhancer for instant powdered soup.

• Korean Journal of Food Science and Technology
• /
• v.47 no.4
• /
• pp.486-491
• /
• 2015

The potential of applying cold plasma (CP) treatments to improve microbiological safety of powdered products has been investigated using infant milk powder (IMP) and onion powder (OP). Among the different kinds of CP-forming gases, He-$O_2$ (99.8:0.2) gas mixture and He gas were most effective in reducing the number of Cronobacter sakazakii in IMP and Bacillus cereus spores in OP, respectively. C. sakazakii counts in IMP decreased by $0.9{\pm}0.1{\log}\;CFU/g$ after CP treatment, and the extent of C. sakazakii inhibition increased in a time-dependent manner. CP treatment at 900 W for 20 min reduced the number of B. cereus spores by ~0.4 log spores/g. Treatments that integrated CP with microwave (MW-CP treatment) as well as those that integrated CP with heat and microwave (H-MW-CP treatment) resulted in a 90% reduction in the number of spores in OP. Thus, CP treatments demonstrated potential for decontaminating foodborne pathogens from powdered products, in combination with heat for improved effect.

• Korean Journal of Food Science and Technology
• /
• v.32 no.3
• /
• pp.629-633
• /
• 2000

To prevent the caking of powdered onions, various anticaking agents were evaluated. Effects of pre-treatment and post-treatment with anticaking agents on the degree of caking were investigated. Among various antiagglomerants corn starch and waxy corn starch were selected. The degree of caking with various particle sizes of $30{\sim}50$ mesh, $50{\sim}80$ mesh and $80{\sim}200$ mesh was determined. As a result post-treatment and post-treatment after pre-treatment showed more effective than the pre-treatment with 6% corn starch or 6% waxy corn starch suspension added to 1% soluble starch solution. Waxy corn starch was relatively more effective in preventing caking than corn starch according to the type of starch used. Powdered onions with corn starch as an anticaking agent were considered as additives of various starch-based foods.

• Korean Journal of Food Science and Technology
• /
• v.26 no.4
• /
• pp.393-397
• /
• 1994

The study was carried out to develop the powdered smoked-dried anchovy products as a natural flavoring substance. The processing conditions, chemical and taste compounds of products were as follows: The raw anchovy were washed, and then boiled 5 minutes in $5{\sim}6%$ NaCl and 1.0% sodium erythorbate solution. Boiled anchovy were smoked in smoking house at $40^{\circ}C$ for 4 hours as the first stage, and then increased temperature up to $80^{\circ}C$ as the second stage, and finally smoked 8 hrs at $80^{\circ}C$ to maintain the moisture content between 9 and 10 percent. The smoked-dried anchovy were pulverized and screened to be 50 mesh of particle size, and finally packed in PET/Al/CPP film bag. The moisture, crude lipid content and salinity of powdered smoke-dried anchovy were 9.4%, 9.6% and 6.9%, respectively. Fatty acid composition of product was mainly consisted of polyenes (43.4%) such as 22 : 6 and 20 : 5, followed by saturates (36.9%), monoenes (19.7%). The principal taste compounds of product were IMP, 466.5 mg/100g; free amino acids such as His, Tau, Pro, Lys, Ala and Glu, 1179.2 mg/100g; non-volatile organic acids such as lactic acid and succinic acid, 617.9 mg/100g; total creatinine, 595.9 mg/100g; small amount of betaine and TMAO. To make a instant soup, it was desirable for taste of products that powdered smoked-dried anchovy were mixed with 20% salt, 4.0% sugar, 3.0% MSG, 1.0% onion powder, 1.0% garlic powder and 1.0% black pepper.

• Journal of the Korean Society of Food Culture
• /
• v.24 no.4
• /
• pp.366-375
• /
• 2009

This study examined the changes of side dishes in "Eumsikdimibang", "Gyuhapchongseo", "Chosunmusangsinsikyorijebub" over time. As food ingredients, seaweed, red pepper, salted fish, Korean hot pepper paste have been used in "Gyuhapchongseo". The use of cattle by parts, saltwater fish, Chinese cabbage, powdered red pepper, garlic have increased in"Chosunmusangsinsikyorijebub". Cooking techniques, such as the use of wheat flour, a double boiler by the use of steam, and boiling and then roasting cuisine were mostly used in"Eumsikdimibang", but reduced in"Gyuhapchongseo". In "Gyuhapchongseo", the cooking methods are primarily aimed at a positive visual effect, and slices of dried meat seasoned with spices have increased. In"Chosunmusangsinsikyorijebub", various Tang (Guk), the taste of food changed by controlling the gravy content (Gigimi, Chigye, Chorim), meat mixing oil, vegetable and mushroom together to cook and boiling down the main food ingredients to soak the seasoning were increased. Dog-meat steamed dish using the intestine of dog in "Eumsikdimibang" was changed to small intestine of cattle steamed dish in "Gyuhapchongseo". And seasoned dog meat with choncho in "Eumsikdimibang" influenced on beef tail soup with Korean hot pepper paste in "Gyuhapchongseo", and Yookgyejang soup using Korean hot pepper paste in"Chosunmusangsinsikyorijebub". In steamed young chicken, the stuffing such as soybean paste, choncho, welsh onion, leek and flour in "Eumsikdimibang" was changed to minced beef, welsh onion, dropwort and Shiitake mushroom in"Gyuhapchongseo". The steamed young chicken in "Chosunmusangsinsikyorijebub" with stuffing was added to chicken soup using glutinous rice, and ginseng powder. Now, the chicken soup was changed to Samgyetang with glutinous rice, and ginseng. In "Chosunmusangsinsikyorijebub", various vegetable dishes were cooked with beef.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.34 no.3
• /
• pp.285-290
• /
• 2001

To utilize canned oyster processing waste water effectively, this study was carried out to prepare instant powdered soup using the waste water (IPSW), Instant powdered souu from oyster hot-water extracts (IPSE) was prepared by mixing hot-water extracts powder (15 g) with table salt (5 g), cream powder (19 g), milk replacer (12 g), wheat flour (20 g), corn flour (15 g), starch (5 g), glucose (7.5 g) and onion powder (1.5 g). In preparing IPSW, mixed powder from wash water and boiling liquid waste, instead of powder from hot-water extracts and table salt, was added (powder from boiling liquid waste: powder from wash water= 12: 8) and other additives were added in proportion to those in the IPSE, The IPSW consists mainly of carbohydrates (about $72\%$). It was not different from the IPSE. The volatile basic nitrogen, viable cell counts, coliform group of the IPSW contains 33.4 mg/100g, $2.2\times10^4CFU/g$, <180 MPN/100g, respectively, and its water activity has 0.257. So it was a hygienically safe and conservable instant food. The main fatty acids of IPSW were 16: 0 and 18: 1n-9. Its chemical score of protein was $61.4\%$ and its main inorganic matter was iron. According to a sensual evaluation, in contrast to the IPSE, the IPSW had a bit lower aroma but better taste, It was concluded from the above chemical and sensory evaluation that even the boiling liquid waste which had been mostly abandoned because of its high table salt content can be used as a good material for instant powdered soup if it's powdered and mixed adequately with powder from wash water, and its table salt content is properly adjusted.