• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.6
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• pp.843-852
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• 2010

Hydroxycinnamic acid derivatives (HADs) and anthocyanins in corn (Zea mays L.) have recently been reported to have anticarcinogenic, anti-hypertensive, antidiabetic, antifungal, antioxidant, and anti-melanogenic activities. Five HADs and anthocyanins in corn were quantified by HPLC according to cultivars and heat processes. In addition, major anthocyanin of a black waxy corn was isolated and identified by several instrumental analysis, and its content was also quantified by HPLC according to heat processes. Of the ten corn cultivars, five waxy corn cultivars had moderate five HADs contents except "Baksa" waxy corn with higher two free cinnamic acids (FCAs), p-coumaric and ferulic acids. In contrast, three dent corn cultivars contained higher levels of three polyamine conjugates (PCs), CFP, DCP and DFP, and especially "P3394" had the highest amount of the three PCs. Two sweet corn cultivars had generally intermediate HADs levels between waxy and dent corn cultivars. Of the three colored-waxy corns, a black Mibaek waxy corn had the highest anthocyanin content. During heat processes, levels of two FCAs in the black waxy corn generally increased, whereas no significant change on three PCs contents was observed except the puffing process. Roasting, retort and puffing processes significantly increased two FCAs and especially, the puffed black waxy corn had the highest amount of FCAs. Meanwhile, most heat treatments except retort process, considerably decreased total anthocyanin contents, and especially the puffed black waxy corn had nearly no anthocyanin. Level of one major anthocyanin, pelargonidin 3-glucoside (P3G) isolated from a black waxy corn was appreciably decreased by heat treatments except retort process, which greatly increased P3G content. These results suggest that the retorted black waxy corn may be a promising high quality functional corn product.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.2
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• pp.109-117
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• 1986

For the purpose of obtaining basic data which can be applied to processing of retort pouched shellfishes, retort pouched seasoned ark shell, Anadara broughtonii, was prepared. The frozen ark shell was thawed and seasoned with a mixed seasoning powder prepared with $10.0\%$ of sorbitol, $2.0\%$ of table salt and $0.5\%$ of monosodium glutamate at $5^{\circ}C$ for 10 hours, and then dried at $45^{\circ}C$ for 4 hours. The dried seasoned ark shell was coated with $1.0\%$ sodium alginate solution, dried with cola air blast for 2 hours and then vacuum-packed in the laminated plastic film bag (polyester/casted polypropylene= $12{\mu}m/70{\mu}m,\;15{\times}16cm$), and finally sterilized up to Fo=6.0 in hot water circulating retort at $121^{\circ}C$ for 10 minutes. The major fatty acids of raw ark shell and retort pouched seasoned ark shell products were 16:0, 20:5, 22:6, 18:0 and 18:3, and predominant free amino acids of those were lysine, arginine, glycine, alanine, glutamic acid and leucine. In nucleotides and its related compounds of raw ark shell and retort pouched seasoned ark shell products, the most abundant one was AMP, and total extract-N of those was chiefly consisted of free amino acids, betaine and nucleotide and its related compounds. During the processing procedure such as drying and sterilization, unsaturated fatty acids slightly decreased while saturated fatty acids increased, and total extract-N content decreased about a half. From the results of chemical and microbial experiments during storage, it was concluded that the products could be preserved in a good condition for 100 days at room temperature, and their duality could be improved by the coating treatment of sodium alginate solution.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.1
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• pp.24-32
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• 1984

In order to process instant foods which hold appropriate moisture contents and soft texture, four kinds of retort pouched seasoned-oyster products were prepared as control, seasoned products, solid smoked and liquid smoked product after seasoning and their processing conditions and quality stability during 100 days of storage were investigated. The optimum processing conditions of retort pouched seasoned-oyster product were as follows ; namely, raw oyster was seasoned at $105^{\circ}C$ for 10 min with seasoning solution prepared from sugar, sorbitol, salt, monosodium glutamate and 5'-ribonucleotide and then dipped for 30 seconds in Smoke-EZ solution(Alpha Foods Co., Ltd.) after predried for 30 min in hot-air drier. After. smoking, the seasoned and liquid smoked oyster was dried at $40-42^{\circ}C$ for 2.5 hours, vacuum packed in plastic film bag, and sterilized in a hot water circulating retort at $120^{\circ}C$ for 16 min. Comparing their quality before and after sterilization, TBA value of all the products after sterilization slightly decreased and among texture profiles hardness, toughness and chewiness slightly decreased, while elasticity and cohesiveness were rarely changed. Color value (a value) of the product treated with solid smoke or liquid smoke increased after sterilization. During storage pH, VBM and water activity of all products changed little and TBA values of the solid smoked product and liquid smoked one were lower than that of the others. Viable cell count was negative and texture changed little during storage. As for color difference during storage, green meat appeared on the surface of control and seasoned product after 15 days storage, while the masking of green meat could achieved by solid and liquid smoking treatment. And liquid smelling treatment was more effective than solid smoking. As a conclusion, retort pouched seasoned-oyster product treated with liquid smoke kept their good quality during 100 days storage and it seemed to be consumed as one of the instant foods which hold appropriate moisture contents and soft texture.

• The monthly packaging world
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• s.290
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• pp.80-85
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• 2017

• The monthly packaging world
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• s.113
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• pp.136-140
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• 2002

• The monthly packaging world
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• s.230
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• pp.66-71
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• 2012

• The monthly packaging world
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• s.269
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• pp.45-51
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• 2015

• The monthly packaging world
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• s.220
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• pp.99-103
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• 2011

• Food Science of Animal Resources
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• v.21 no.2
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• pp.103-109
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• 2001

The major objective of this study is provide to basic data for developing of new Sangye-Tang products. The findings from this study are as follow. Consumers over half were thought Samgye-Tang products to be good for health. At the eating place of Samgye-Tang products, \"at home\" ranked high in their groups. Also consumers have eaten Samgye-Tang products for the good of their health. On the developing functional Samgye-Tang products, respondents over 80% showed that it is desirable to develop functional Samgye-Tang products. And it is indicated that consumers want to strengthen the physical stamina in the new Samgye-Tang products. Price is the most important factor in selecting the new Samghye-Tang products. In packaging, consumers have preferred retort pouch.

• The monthly packaging world
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• s.273
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• pp.110-126
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• 2016

본 원고는 한국상품문화디자인학회 제40호 논문에 게재된 내용으로, 학회와 이경수 대표의 동의 아래 게재함을 밝힌다.