• 한국식품영양학회지
• /
• 제12권5호
• /
• pp.484-489
• /
• 1999

Rosting conditions for improvement of viscosity and sensory properties of sea tangle extracts were investigated. The supernatant % solid yield and crude protein yield were increased by increasing of roasting temperature and times. The highest contents of algin was obtained in roasting temperature of 175$^{\circ}C$ ash contents were increased by roasting temperature increasing. Viscosities of sea tangle extract were significantly decreased by increasing of roasting temperature and time upto 175$^{\circ}C$ and 10 mins more than further roasting conditions. The pH of sea tangle extracts slightly decreased from 5.94 to 5.83 in the roasting of 15$0^{\circ}C$ however at temperature more than 175$^{\circ}C$ its pH was increased by increasing of temperature and time. According to increase of roasting temperature and time Lightness (L value) were significantly decreased and redness (a value) and yellowness (b value) reached the highest value in the roasting of 20$0^{\circ}C$ 15 min. or 175$^{\circ}C$ 30 min and after that its value were decreased. The odor characteristics showed that sea tangle extract prepared by roasting of 175$^{\circ}C$ 10mins was slightly reduced in intensity of savory and seaweed taste but significantly low in intensity of nauseous taste and high in intensity of roasted taste and accetability. Overall data suggested 175$^{\circ}C$ 10min was the most effective roasting conditions for improvement of viscosity and sensory properties of sea tangle extract.

• 한국식품과학회지
• /
• 제32권3호
• /
• pp.654-658
• /
• 2000

Coca bean을 마이크로파로 roasting하고 그 향기성분의 변화를 methyl pyrazine류를 중심으로 살펴보고 이를 상법으로 roasting한 경우와 비교해 보았다. 전자렌지를 개조하여 마이크로파 roasting system을 설계하여 실험에 사용하였고 열전쌍을 이용한 온도측정법으로 cocoa bean의 품온을 측정하였다. 마이크로파 roasting은 roasting 시간을 30분으로 고정하고 온도를 110, 120, 130, 140 및 $150^{\circ}C$로 변화시킨 경우와 roasting 온도를 $130^{\circ}C$로 고정하고 roasting 시간을 5, 10, 20 및 30분으로 변화시킨 경우로 구분하여 행하였다. 상법 roasting은 $120^{\circ}C$에서 15분간 실시하였다. Methyl pyrazine 류의 함량과 함량비는 마이크로파 roasting 온도 및 rosting 시간에 영향을 받았으며 적정한 methyl pyrazine류의 비는 $140^{\circ}C$ 30분 roasting에서 얻을 수 있었다.

• 한국식품과학회지
• /
• 제32권4호
• /
• pp.814-821
• /
• 2000

마이크로웨이브를 이용한 cocoa bean의 roasting을 수행하여 pH, 적정산도, 색의 변화, 갈변도, 유기산의 변화, 당조성의 변화를 조사하였다. pH는 roasting 온도와 시간에 따른 변화가 거의 없었고 적정산도 역시 roasting 여부에 따른 차이는 있었으나 roasting 온도와 시간에 따른 차이는 거의 없었다. 색의 변화, 갈변도, 당조성은 roasting 온도와 시간에 따라 변화하였으나 대조군과 비교하였을 때 변화의 폭이 작았고 이로부터 Maillard reaction이 대조군에 비해 덜 일어난 것으로 판단되었다. 유기산은 raw bean에 비해 roasting을 한 모든 시료에서 증가하였으며 그 정도는 유기산의 종류에 따라 차이가 있었다.

• Journal of Applied Biological Chemistry
• /
• 제66권
• /
• pp.305-310
• /
• 2023

Bandiburichodang (BDC) is a new variety of Zea mays L. Total polyphenol content (TPC) assay and quantitative analysis of ferulic acid (FA) were performed to determine the steaming, roasting conditions of BDC kernels that lead to the highest content. TPC levels increased after roasting under all conditions. TPC levels in samples steamed at 115 ℃ for 25 min were 3.157 mg/g before roasted, and increased to 3.825 and 4.739 mg/g after roasting at 160 and 200 ℃, respectively. Whether BDC kernels were roasted was relevant with TPC content. BDC kernels were extracted to perform quantitative analysis of FA. Roasting temperature affected FA content: the higher the temperature, the lower the content. BDC kernels that were steamed at 115 ℃ for 25 min had 0.178 mg/g of FA content before roasting, and levels decreased to 0.132 and 0.115 mg/g after roasting. Under different roasting conditions, FA content decreased 15 to 50%. We hypothesize that this phenomenon is due to a breakdown of phenolic compounds or cell wall disruption.

• 동아시아식생활학회지
• /
• 제16권5호
• /
• pp.573-577
• /
• 2006

The rutin content of Fagopyrum tataricum is 100-fold higher than that of Fagopyrum esculentum. For the development of a rutin-containing beverage, a suitable method to extract rutin from buckwheat (Fagopyrum tataricum) with high rutin yield was investigated. A roasting temperature range of $310/240^{\circ}C$ (Ed-confirm that this is indeed a range; otherwise perhaps, 'Roasting temperatures ranging from 310 to $240^{\circ}C$ were considered$\ldots$') was considered to be the best as the basic color reference. Rutin content varied according to the roasting time and heating temperature; i.e., it decreased with increasing roasting time and temperature. (Ed- this sentence is unnecessarily complicated and should be simplified to 'Rutin content decreased with increasing roasting time and heating temperature.') The optimal extraction temperature and processing time were obtained as $80^{\circ}C$ and 10 minutes to maximize the rutin concentration in the extract.

• 한국생산제조학회지
• /
• 제24권6호
• /
• pp.687-695
• /
• 2015

An experimental study on the automation of the coffee roasting process was conducted. For this study, a temperature sensor, controllers, and motors were added to a manually operated coffee roaster. The temperature, time, and exhausting damper control were selected as the control parameters. The thermocouple measurements were severely influenced by the thermocouple size and location of the roaster. As a result, the standard thermocouple size and location of the roaster were experimentally set to show a similar trend of temperature change by using a previously installed thermometer. A standard roasting process was chosen through repeated roasting experiments and the advice of a roasting expert. The automation of the roasting process was successfully executed using temperature criteria, such as the bean input and first and second crack occurrence, and by controlling the exhausting damper opening time. The control parameters and roaster skills can be used for similar types of roasters for process automation.

• 한국식생활문화학회지
• /
• 제36권3호
• /
• pp.308-316
• /
• 2021

The present study aimed to evaluate the effects of roasting temperature on the quality characteristics and biological activity of quinoa. Quinoa was roasted at 160, 200, and 220℃ for 20 min. The lightness (L^*) of quinoa decreased, however, the redness (a^*) increased as the roasting temperature increased. The yellowness (b^*) was the highest at 160℃ and decreased at 200 and 220℃. The highest contents of total polyphenol, flavonoid, and quercetin were observed at 220℃, the highest roasting temperature. The highest radical scavenging activities of 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (73.65%) and α,α-diphenyl-β-picrylhydrazyl free radicals (47.82%) were found in roasted quinoa at 220℃. The α-glucosidase activity was inhibited by 62.13% at this temperature. The roasted quinoa at 220℃ also showed a significant cytoprotective effect against oxidative stress in HepG2 cells. These results could be useful in the development of food products using quinoa.

• 한국식품영양과학회지
• /
• 제27권4호
• /
• pp.591-595
• /
• 1998

한국산치커리 뿌리의 식품학적 가치를 재조명하기 위하여, 묶음온도($120~180^{\circ}C$)와 묶음시간(10~40분) 을 달리하면서 치커리차의 품질에 관련된 갈색화 특성 변화를 검토하였다. 치커리추출물의 수용성 고형분함량은 묶음온도와 시간이 증가함에 따라 낮은 온도에서는 다소 증가하였으나 묶음온도 $160^{\circ}C$ 이상에서는 서서히 감소하였다. 치커리 물추출물의 환원당함량과 아미노태 질소 함량은 묶음온도가 증가하고 묶음시간이 걸어질수록 급격히 감소하는 경향을 나타내었다. 치커리 추출액의 갈색도는 환원당 함량 및 아미노태 질소 함량과 반비례적으로 묶음온도가 증가하고 묶음시간이 길어질수록 증가하는 경향을 나타내였다. 또한, 치커리 분말시료의 기계적 색도로서 L 빛 b값은 볶음온도가 증가하고 볶음시간이 길어짐에 따라 전반적으로 감소하였고 a값과 ${\Delta}E$값은 볶음온도가 증가함에 따라 증가하였다.

• 한국조리학회지
• /
• 제23권5호
• /
• pp.1-11
• /
• 2017

The objectives of this study were: 1) to examine the contents of chemical composition (chlorogenic acids, caffeine, free acids, and free sugars) and 2) to evaluate the sensory attributes (sourness, bitterness, and sweetness) of brewed coffee as affected by two roasting conditions such as varied in the roasting time with the same roasting temperature (RT) and with same color and yield (CY). Quantitative analysis of chemical components was performed using high-performance liquid chromatography (HPLC) system, and quantitative descriptive analysis (QDA) was conducted to analyze sensory attributes. Based on the results of chemical analysis, chlorogenic acids were significantly different (p<0.05) in the short term roasted samples (RT 240 and CY 240), but there was no significant difference in caffeine contents (p>0.05). Organic acid levels were different between RT and CY coffee samples. RT 240 coffee had the most level in organic acids and the longer the roasting time of coffee, the lesser the level of organic acids in coffee was found. However, there was no significant difference in CY coffee (p>0.05). The results of sensory evaluations show that the degree of roasting changed according to the roasting time despite of the roasting temperature. Long term (RT 80) coffee was relatively bitter while short term (RT 240) coffee was relatively sweeter. Also, there was no significant difference (p>0.05) in the sensory characteristics (bitterness and sweetness) of CY coffee although they were roasted at different temperatures. Therefore, the current study concluded that better understanding of proper roasting time and temperature improves the quality of brewed coffee.

• 한국식품저장유통학회지
• /
• 제15권3호
• /
• pp.396-404
• /
• 2008

반응표면분석법을 이용하여 홍삼 지근의 볶음 온도와 시간에 따른 추출물의 기능성 성분을 모니터링하고 최적 볶음조건을 예측하였다. 그 결과 가용성 고형분, 총 페놀함량 및 항산화성은 볶음 온도와 시간이 증가함에 따라 그 값이 증가하는 경향을 나타내었으며, 산성다당체 함량은 볶음시간보다 볶음온도에 더 크게 영향을 받는 것으로 나타났다. 이로써 홍삼 지근의 기능성 관련 성분을 고려한 최적 볶음조건은 볶음온도 $194.5{\sim}210.9^{\circ}C$와 볶음시간 $13.8{\sim}20.0$분으로 예측되었다.