• Journal of Applied Biological Chemistry
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• 제43권2호
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• pp.79-85
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• 2000

Biodegradable films were prepared from roasted sesame meal and rice bran. Acetic anhydride, succinic anhydride, and formaldehyde were added to the film-forming solutions, and their effects on tensile strength, percent elongation, water vapor permeability, and water solubility of the films were studied. Roasted sesame meal did not form film without acylation or addition of formaldehyde. Acylated roasted sesame films had higher tensile strength and water-solubility, and lower % elongation than rice bran films. Acylation with acetic and succinic anhydrides increased tensile strength, percent elongation, and water solubility of rice bran films, but decreased water vapor permeability. Treatment with formaldehyde increased tensile strength of roasted sesame and rice bran films and % elongation of rice bran films, while reducing water-solubility of roasted sesame and rice bran films and water vapor permeability of rice bran films.

• 한국식품과학회지
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• 제28권2호
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• pp.246-252
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• 1996

참깨를 여러 가지 조건에서 유은 다음 참기름을 채취하고 남은 참깨박의 이화학적인 특성의 변화를 펄사하였다. $210^{\circ}C$에서 10분간 처리한 경우 참깨약과 참기름의 최고수율은 각각 50.1%및 46.9%이었고 참깨박에 잔류되는 시름은 8.4%로 가장 낮았다. 참깨박중의 단백질 함량은 볶음온도가 높아지고 볶음시간이 길어짐에 따라 점차 감소하였다. 참깨박의 아미노산함량은 볶음조건에 따라 점차 감소하였으며 가장 크게 감소한 아미노산은 serine, cystine, Iysine이었다. 유리당을 분석 한 결과 sucrose, glucose, fructose가 각각 162.6mg%, 37.7mg%, 18.7mg% 함유되었고 유음온도가 높아지고 볶음시간이 길어짐에 따라 그 함량은 현저히 감소하였다. 수용성 갈색색소는 볶음온도가 $190^{\circ}C$인 경우는 3개의 분획(분획 I, II, III)으로 뚜렷하게 나누어졌으나 볶음온도가 높아지고 유음시간이 길어짐에 따라 분획 II는 점차 불분명해졌다.

• Journal of Applied Biological Chemistry
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• 제65권3호
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• pp.189-194
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• 2022

기름을 착유하고 얻어지는 부산물인 참깨박의 활용과 이용가치를 높이기 위해 일반성분(수분, 탄수화물, 조단백질, 조지방, 조회분), 무기질을 측정하였고 탈지 처리한 후 70% 에탄올 추출하여 항산화 활성 및 항당뇨 활성을 분석하였다. 참깨박의 일반성분 함량은 수분 6.51%, 탄수화물 16.22%, 조단백질 46.30%, 조회분 9.88%, 조지방 21.09%로 이었고, 무기질은 K 1128.08 mg/100 g, Ca 1356.27 mg/100 g, Fe 12.29 mg/100 g, P 2022.14 mg/100 g, Cu 2.08 mg/100 g, Mg 643.40 mg/100 g, Na 7.29 mg/100 g 함량을 나타내었다. 탈지 참깨박의 총 폴리페놀과 플라보노이드 함량은 각각 184.98 mg GAE/g, 27.63 mg QE/g였으며, DPPH 및 ABTS 라디칼 소거활성 IC₅₀을 측정한 결과 각각 91.84, 340.09 ㎍/mL, 환원력은 0.87 OD으로 측정되었다. 탈지 참깨박의 α-amylase 및 α-glucosidase 저해 활성 IC₅₀의 측정 결과는 각각 74.31, 16.73 mg/mL을 나타내었다. 따라서 70% 에탄올로 추출한 탈지 참깨박은 우수한 항산화 활성과 항당뇨 활성을 나타내 기능적 가치를 높일 수 있을 것으로 기대된다. 또한 참깨를 착유하고 남은 참깨박을 사용하게 되므로 환경보호와 자원순환 측면에 활용가치가 있을 뿐만 아니라 건강기능식품소재로 이용가치가 있을 것이라 판단된다.

• 한국작물학회지
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• 제33권s01호
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• pp.86-97
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• 1988

Sesame(Sesamum indicum L.) is probably the most ancient oilseed crop known in the world. The seed of sesame is used in a variety of ways as food. The whole seed may be eaten raw, either roasted or parched, or fed to birds and stock. Sesame oil is used as a salad or cooking oil, in shortening, margarine and in the manufacture of soap. Minor uses are as a fixative in the perfume industry and formerly as a carrier for fatsoluble substances in pharmaceuticals such as penicillin. One of the minor constituents of sesame oil, sesamin, is used for its synergistic effect in pyrethrin insecticides, in addition of a small quantity of this substance markedly increases the effectiveness of fly sprays. The meal remaining after oil extraction can be used as and animal feed-stuff or as manure. In general sesame meal is considered to be equal to cottonseed or soybean meal as a protein supplement for livestock and poultry. It is especially high in certain amino-acids such as methionine, which is low in soybean meal, and thus can be combined with it or similar meal to form a more balanced ration. An attempt to summarize the literature review on quality improvement of sesame was made to discuss the accomplishments of the past and perspectives in the future. The reviews on quality improvement of sesame were mainly discussed in connection with the cultural practices and genetic informations in current status. The emphasis focussed on environmental variation of quality in cultural practices, such as harvest time, variety by location, climatic condition, fertilizer application, and growth regulator treatment. On the genetic variation of quality, it was discussed on variety background, mutation breeding, correlations, and inheritance of quality related characteristics. It also was discussed on relationship between quality and plant traits, storage condition or period, and seed coat color. Moreover, current research status were reviewed on some minor elements such as sesamin, oxalic acid, and trypsin inhibitor. As a results of the review, the lack of an effort to quality improvement in each utilization area was indicated as a problem area. More active efforts for the improvement of quality were also insufficient to incorporate the available genes for quality in breeding method or collection and analysis of breeding materials. Therefore, researches in the future would be recommended to emphasize on these problem areas.

• 한국가정과학회지
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• 제5권2호
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• pp.9-21
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• 2002

This study was investigated traditional food utilization actual conditions of Gwangju and Chollanamdo. Frequency of main meal ice plain white rice, boiled rice and cereals, bean-mixed rice, gruel Dakjuk, winter squash porridge, sesame porridge, noodles by noodles cut out with a kitchen knife, noodles with assorted mixtures, soup with dough flakes order frequency much have. Soup ate much beanpaste soup, soup cooked with dried radish leaves, seaweed soup, broth by power-pot soup, hot shredded beef soup, loach soup order. Pot stew soybean paste stew and kimchi stew, beef casserole bean curd beef casserole and small octopus beef casserole often eat. Kimchi ate much cabbage kimchi, radish kimchi, radish cube kimchi, dish of dried slices of radish by sesame leaf dish of dried slices of radish, pickled garlics, Maneuljjong dish of dried slices of radish order. Salted sea foods that eat often were salted anchovies, tiny salted shrimps, Gejang order, and soy sauce were toenjang, korean hot pepper paste, bean-paste soup prepared with around fermented soy beans order, and laver fried kelp, tangle fried kelp, green perilla leaf fried kelp order to fried kelp, and it was bean sprouts, bracken herbs, fragrant edible wild aster herbs order to herbs. It is Ssukgatmuchim, squid debt saliva, Jabanmuchim's order that season, hard-boiled food is beef boiled in soy sauce, mackerel radish hard-boiled food, order of bean curd hard-boiled food, panbroiling ate often by order of Kimchi panbroiling, red pepper anchovy panbroiling, pork panbroiling. Steamed dish is egg steamed dish, fish steamed dish, steamed short-ribs order, fried fish egg speech, by Gimchijeon, Pajeon order, meat roasted with seasoning ate often by laver meat roasted with seasoning, hair-tail meat roasted with seasoning, mackerel meat roasted with seasoning order. Minced raw meat are small octopus raw that live, beef dish of minced raw beef, Hongeohoe order, rice cake is cake made from g1u1ions rice, Seolgitteok, songpyon order, dessert ate often by fermented rice Punch, cinnamon flavored persimmon punch, Kangjung order.

• 한국식품조리과학회지
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• 제14권4호
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• pp.339-347
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• 1998

Korean vegetable dishes-Na mul are indigenous and popular foods for a long time, and have been eaten by not only the common people but also the royale people in the ordinary meal and customary affairs. Grains are principal item of diet for Koreans and additions of Na mul in diet provide the nutritional minerals and vitamins. Especially vegetable oils in seasoning played the important role in nutrition balance. This manuscript historically investigate the Korean vegetable dishes-especially Na mul, Seng chae, Ssam, and the vegetables, additional ingredients and seasonings. 1. Foreign vegetable were introduced very actively. As the result of it, the more variety of vegetables are available. 2. Vegetable oils such as sesame oil, perilla oil, roasted sesame seed and pine nuts, etc were widely used for seasonings. 3. Seng chae dishes had been prepared with more than two different kinds of vegetables. Seasonings are used from the various sources, and combination of ingredients and development of condiments are expected to research further. 4. Ssam foods basically used uncooked vegetables, but steaming and boiling are also common methods.

• 한국식품영양학회지
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• 제20권1호
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• pp.9-13
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• 2007

참깨로부터 참기름을 채유하고 부산물로 얻어진 참깨박을 이용하여 천연 향료의 원료를 얻기 위하여 참깨의 전처리 조건을 달리하여 각각 2종의 참기름과 참깨박을 얻었다. 참깨의 볶음온도를 200$^{\circ}C$, 220$^{\circ}C$로 차등화하여 얻어진 참기름 A, B는 각각 1,397.1 ppm, 1,518.8 ppm이었고, 참깨박 A, B는 각각 663.2 ppm, 775.3 ppm 및 참기름향은 16,507.9 ppm으로 차이를 보였다. 2종의 참기름에서 공통적으로 주요 휘발성 성분은 pentane, 2-butanone, pyrazine, methyl pyrazine, 2,5- 및 2,6-dimethyl pyrazine, furfuryl alcohol, guaiacol, 4-vinylguaiacol 이었다. 총 26종의 성분 중 pyrazine류는 각각 834.4 ppm, 816.4 ppm으로 전체의 59.72%, 53.75%를 차지하여 이 성분이 참기름의 향기를 결정해 주는 가장 큰 영향인자로 판단된다. 2종의 참깨박 A, B시료에서 주요 휘발성 성분은 2-butanone, hexanal, pyrazine, methyl pyrazine, 2,6-dimethyl pyrazine, furfuryl alcohol로 참기름과는 차이를 보였다. 상대적으로 참기름 향료에서는 총 16,507.9 ppm의 휘발성 성분이 검출되었고, 주요 성분은 2-butanone, guaiacol, 4-vinylguaiacol이 각각 1,000 ppm 이상으로 전체의 35.02%를 차지하였다.

• 한국식생활문화학회지
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• 제9권2호
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• pp.111-118
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• 1994

1. 식사패턴 (1) 일상식 승가의 식사첫수는 일일삼식(一日三食)의 규칙적인 식사로 대용식은 거의 없었고, 소수의 사찰에서는 흰죽, 과일, 미싯가루, 조과, 찜, 우유등을 사용하기도 하였으며, 병인식으로 칠일약(七日藥)이 아닌 주로 흰죽 종류가 이용되었다. 사찰에 늘 상비하고 있는 양념류는 간장, 된장, 깨소금, 참기름, 식용유등을 필수로 하였고, 제피가루, 고추가루, 산초, 인공조미료 등을 일부 상비하고 있었다. (2) 접대식 스님과 일반손님의 접대식으로는 반상(飯床)차림이 가장 일반적이었고, 그외에 다과, 떡, 국수등으로 접대하였으며, 대소 행사시 내객을 위한 음식으로는 비빔밥, 찰밥, 오곡밥, 약밥, 떡국, 콩국수등 단체급식하기 쉬운 음식이었다. (3) 행사식 사찰의 대소 행사식은 육류사용이 제한되는 외에는 대체로 일반세시식과 같았으며, 일반세속과 다른 점은 산채비빔밥과 음료로서 송차가 준비되는 것이었다. 불전공양식(佛前供養食)은 대부분이 오공양(五供養)으로 하였으며 제사음식은 밥, 탕국, 나물, 전, 떡, 과일, 과자등 일반 세속의 제사음식과 같이 하는 경우가 많았다. 2. 특별식 떡류는 찌는 떡, 치는 떡, 빚는 떡, 지지는 떡의 4종류중 사용빈도로서는 치는 떡이 가장 많았으며, 찌는 떡으로서는 팥시루떡이 가장 많이 이용되었다. 고물과 속으로 사용되는 부재료로서는 팥, 녹두, 콩이 많았으며, 쑥이 배합된 떡도 있었다. 조과류로서는 약과, 강정(산자), 다식, 정과, 양갱등으로 종류가 매우 다양하였다. 음청류로는 농후음료류, 엽차류, 냉음청류, 약이복식류와 유(乳) 및 유(乳)제품류로 분류하였고, 조과류와 함께 다양하게 사용되었으며, 솔잎차와 같은 약한 알콜성음료도 이용되어 여름철에는 약수에 간장이나 죽염을 타서 사찰에 오신 손님을 접대하기도 하였다. 3. 저장식품 승가의 저장식품으로는 장아찌류에는 산채가, 김치류에는 엽경채류가, 말림류에는 산채류가, 부각류에는 산채와 해조류가 많이 사용되었고, 묵말림과 같은 특이한 저장식품이 많이 사용되었다.